Homemade pasta sauce is absolutely the best thing you could ever make in your house. It is really quite easy and tastes so much better than anything you can buy in a jar at the store. The added benefit to making your own is that it is healthier and not loaded with a bunch of preservatives and "junk". This is a very simple tomato pasta sauce that can be used on top of almost any kind of pasta you cook. It also works as a pizza sauce on pizza. I am sure you can use it for other recipes as well. I like to use it when I make chicken parmesan.
*You can freeze this sauce in smaller portions so that you can use it several times. It makes quite a bit of sauce.
Simple Italian Tomato Pasta Sauce
Adapted by: http://keepyourdietreal.com/food/sidessauces/simple-italian-tomato-sauce/
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, finely diced
5 cloves of garlic, minced or diced finely
2 28oz cans organic crushed tomatoes
1/2 cup reduced fat grated parmesan cheese
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped parsley
1/2 teaspoon lite salt
1/2 teaspoon fresh ground black pepper
Directions:
-In a large sauce pan, combine the oil, garlic and onion. Cook on low to medium heat until the onions are golden brown, which is approx 5 minutes.
-Add the cans of crushed tomatoes and stir. Cook on low heat for about 10 minutes, stirring occasionally.
-Add the parmesan cheese and stir until the cheese is melted.
-Add the fresh herbs, salt and pepper. Continue to let the sauce boil on low to medium heat for another 10 minutes. Stir one last time before serving.
Enjoy! :)
Friday, March 30, 2012
Wednesday, March 28, 2012
Chipotle Chicken Tacos
Marinating meat is a wonderful thing. It tenderizes the meat and gives it tons of flavor and helps to keep it moist while you are cooking it. However, most of the marinades at the grocery store are loaded with a lot of unhealthy ingredients. It is so incredibly easy to make your own homemade marinades, whether it be for chicken, beef, pork, or turkey.
We saw this marinade recipe and thought it sounded good to try as chipotle chicken tacos. We made the marinade and poured it over chicken breasts in the morning and set it in the refrigerator, covered, until dinner time. We grilled the chicken and then just sliced it into strips for tacos. We used wheat low carb/high protein flour tortillas and topped the tacos with organic salsa, shredded lettuce, reduced fat shredded cheese, and peppers and onions. I also topped mine with some fresh chopped cilantro. We served the tacos with some pinto beans spiced with jalapeno chunks.
I hope you love this chicken recipe. You could use this for tacos, fajitas, wraps, etc...
Chipotle Chicken Tacos
Serves: 4-6
Adapted by: http://www.simplyscratch.com/2010/07/chipotle-chicken-marinade.html
Ingredients:
For the marinade -
3 tablespoons extra virgin olive oil
2 cloves of garlic smashed, peeled and roughly chopped
1 tablespoon pure honey (try to use local honey)
1/2 teaspoon ground cumin
2 to 4 chipotle chiles in Adobo, roughly chopped (seeds and all)
a pinch of salt and black pepper, to taste
boneless chicken breasts
all the fixings for tacos (feel free to use soft or hard shell tacos and top with whatever you prefer)
Directions:
-In a food processor add the olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles. Let the processor run until the marinade is thick. Place chicken breasts in a dish and cover with the marinade. Let the chicken marinade for 2-8 hours.
-Grill the chicken breasts until cooked completely and then slice into strips for the tacos
-Prepare tacos how you normally prepare them
Enjoy! :)
*Tip:
Canned chipotle chiles in adobe can usually be found in the hispanic food section of the grocery store. We used 3 chipotles because we like things spicy. Try 2 and see if you like the taste first.
We saw this marinade recipe and thought it sounded good to try as chipotle chicken tacos. We made the marinade and poured it over chicken breasts in the morning and set it in the refrigerator, covered, until dinner time. We grilled the chicken and then just sliced it into strips for tacos. We used wheat low carb/high protein flour tortillas and topped the tacos with organic salsa, shredded lettuce, reduced fat shredded cheese, and peppers and onions. I also topped mine with some fresh chopped cilantro. We served the tacos with some pinto beans spiced with jalapeno chunks.
I hope you love this chicken recipe. You could use this for tacos, fajitas, wraps, etc...
Chipotle Chicken Tacos
Serves: 4-6
Adapted by: http://www.simplyscratch.com/2010/07/chipotle-chicken-marinade.html
Ingredients:
For the marinade -
3 tablespoons extra virgin olive oil
2 cloves of garlic smashed, peeled and roughly chopped
1 tablespoon pure honey (try to use local honey)
1/2 teaspoon ground cumin
2 to 4 chipotle chiles in Adobo, roughly chopped (seeds and all)
a pinch of salt and black pepper, to taste
boneless chicken breasts
all the fixings for tacos (feel free to use soft or hard shell tacos and top with whatever you prefer)
Directions:
-In a food processor add the olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles. Let the processor run until the marinade is thick. Place chicken breasts in a dish and cover with the marinade. Let the chicken marinade for 2-8 hours.
-Grill the chicken breasts until cooked completely and then slice into strips for the tacos
-Prepare tacos how you normally prepare them
Enjoy! :)
*Tip:
Canned chipotle chiles in adobe can usually be found in the hispanic food section of the grocery store. We used 3 chipotles because we like things spicy. Try 2 and see if you like the taste first.
Tuesday, March 27, 2012
Healthy Strawberry Frozen Yogurt
It is my firm belief that frozen yogurt is so much tastier than ice cream. We eat frozen yogurt a lot in our household. We usually buy the vanilla and then top it with a bunch of fresh fruit, so it is usually a healthy snack for us. We are really trying to limit how much we buy at the store that is processed so we knew we had to try this recipe out. We had this last night for dessert and were pleasantly surprised at how much we liked it and how easy it was to make.
*You do need an ice cream maker to make this dessert recipe
Strawberry Frozen Yogurt
Serves: 6
Adapted by: http://www.pink-parsley.com/2012/03/strawberry-frozen-yogurt.html
Ingredients:
1 pound fresh strawberries, hulled and diced into small chunks
2/3 cup sugar OR Splenda sugar blend equivalent
1 cup plain Chobani Nonfat Greek yogurt
pinch of salt
juice of half of a lemon
Directions:
-Place diced strawberries in a medium mixing bowl and add the sugar and stir together. Allow the strawberry/sugar mixture to sit at room temperature for approx 60 minutes, stirring every 10-15 minutes.
-Toss the strawberry/sugar mixture into a blender and add the yogurt, salt, and lemon juice. Process until the mixture is smooth. Pour the mixture into your ice cream/frozen yogurt maker and follow instructions according to the machine. Our ice cream maker took about 25 minutes to make this frozen treat.
-Serve
Enjoy! :)
*You do need an ice cream maker to make this dessert recipe
Strawberry Frozen Yogurt
Serves: 6
Adapted by: http://www.pink-parsley.com/2012/03/strawberry-frozen-yogurt.html
Ingredients:
1 pound fresh strawberries, hulled and diced into small chunks
2/3 cup sugar OR Splenda sugar blend equivalent
1 cup plain Chobani Nonfat Greek yogurt
pinch of salt
juice of half of a lemon
Directions:
-Place diced strawberries in a medium mixing bowl and add the sugar and stir together. Allow the strawberry/sugar mixture to sit at room temperature for approx 60 minutes, stirring every 10-15 minutes.
-Toss the strawberry/sugar mixture into a blender and add the yogurt, salt, and lemon juice. Process until the mixture is smooth. Pour the mixture into your ice cream/frozen yogurt maker and follow instructions according to the machine. Our ice cream maker took about 25 minutes to make this frozen treat.
-Serve
Enjoy! :)
Monday, March 26, 2012
Pan-Sauteed Asparagus with Bacon & Dijon
I came across this recipe just a few days ago and knew immediately that I wanted to try it out. I am obsessed with asparagus but I really only know how to cook it a few ways. My husband and I were very excited to try this out and we knew it would taste amazing.
We served this asparagus side dish with some oven roasted turkey tenderloin and fresh homemade dinner rolls. On the side I served some sliced strawberries and kiwi.
Pan-Sauteed Asparagus with Bacon & Dijon
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/03/sauteed-asparagus-with-bacon-and-dijon.html
Ingredients:
drizzle of extra virgin olive oil
2 slices of lean bacon (I use the 30% lower fat bacon)
1 bunch of asparagus, ends removed, cut into thirds
1 teaspoon dijon mustard
sea salt and fresh cracked pepper, to taste
1 tablespoon fresh parsley, chopped
Directions:
-Add a splash of extra virgin olive oil to a nonstick frying pan and place over medium heat. Add the pieces of bacon to the skillet and cook for 1-2 minutes, flipping halfway through the cooking process or until the bacon is crisp. Place the bacon onto paper towels to drain any grease. Crumble the bacon into small pieces.
-Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, for about 5 minutes or until the asparagus is crisp-tender. Add the dijon mustard, the salt and pepper, and the crumbled bacon. Gently combine all the ingredients. Top with some fresh parsley and serve.
Enjoy! :)
We served this asparagus side dish with some oven roasted turkey tenderloin and fresh homemade dinner rolls. On the side I served some sliced strawberries and kiwi.
Pan-Sauteed Asparagus with Bacon & Dijon
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/03/sauteed-asparagus-with-bacon-and-dijon.html
Ingredients:
drizzle of extra virgin olive oil
2 slices of lean bacon (I use the 30% lower fat bacon)
1 bunch of asparagus, ends removed, cut into thirds
1 teaspoon dijon mustard
sea salt and fresh cracked pepper, to taste
1 tablespoon fresh parsley, chopped
Directions:
-Add a splash of extra virgin olive oil to a nonstick frying pan and place over medium heat. Add the pieces of bacon to the skillet and cook for 1-2 minutes, flipping halfway through the cooking process or until the bacon is crisp. Place the bacon onto paper towels to drain any grease. Crumble the bacon into small pieces.
-Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, for about 5 minutes or until the asparagus is crisp-tender. Add the dijon mustard, the salt and pepper, and the crumbled bacon. Gently combine all the ingredients. Top with some fresh parsley and serve.
Enjoy! :)
Corn Fritters
Have any of you ever tried corn fritters before? I've only ever had them in the deep south, where they are fried and so bad for you, but taste amazing.
I ran across this recipe on the weight watchers website and my husband said he really wanted me to try making these. We tried them out this weekend and we loved them. I added a few things to make them a little better.
Weight Watchers Corn Fritters
Serves: 6
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=133391
Ingredients
-2 large eggs, separated
-1 bag VIP Steamworks corn kernels OR 4 medium corn on the cob, kernels removed with a knife
-1 small to medium red bell pepper, diced
-1/3 cup scallions, diced
-1/4 teaspoon lite salt, or more to taste
-1/2 teaspoon black pepper, or more to taste
-1/4 teaspoon red cayenne pepper, or more to taste
-1 jalapeno, seeded and diced
-2 tablespoons white whole wheat flour OR all purpose flour
-nonstick cooking spray OR drizzle of extra virgin olive oil
Directions
-In a small bowl, add the 2 egg whites and beat until stiff; set aside.
-In a medium mixing bowl, lightly beat the 2 egg yolks. Add the corn kernels, red bell pepper, scallions, salt, pepper, cayenne pepper, jalapeno, and flour. Stir until all ingredients are combined. Fold in the egg whites and make sure everything is mixed.
-Coat a nonstick skillet with cooking spray OR use a cast-iron skillet (which is what I used) and heat over high heat. Once skillet is hot, reduce heat to medium.
-Spoon a heaping tablespoon of batter onto the skillet to make each fritter. (do not press the fritters down with a spatula, you want them to be fluppy)
-Cook for about 2-3 minutes and then carefully flip and cook another 2-3 minutes. Remove fritters to a serving plate and keep warm.
-Repeat with remaining batter until all is used.
-Serve immediately
*Tip:
We topped our corn fritters with some organic salsa and it was delicious. You might try this as well. I think they would also be tasty if you put a dollop of reduced fat sour cream on top with some additional chopped scallions.
Enjoy! :)
I ran across this recipe on the weight watchers website and my husband said he really wanted me to try making these. We tried them out this weekend and we loved them. I added a few things to make them a little better.
Weight Watchers Corn Fritters
Serves: 6
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=133391
Ingredients
-2 large eggs, separated
-1 bag VIP Steamworks corn kernels OR 4 medium corn on the cob, kernels removed with a knife
-1 small to medium red bell pepper, diced
-1/3 cup scallions, diced
-1/4 teaspoon lite salt, or more to taste
-1/2 teaspoon black pepper, or more to taste
-1/4 teaspoon red cayenne pepper, or more to taste
-1 jalapeno, seeded and diced
-2 tablespoons white whole wheat flour OR all purpose flour
-nonstick cooking spray OR drizzle of extra virgin olive oil
Directions
-In a small bowl, add the 2 egg whites and beat until stiff; set aside.
-In a medium mixing bowl, lightly beat the 2 egg yolks. Add the corn kernels, red bell pepper, scallions, salt, pepper, cayenne pepper, jalapeno, and flour. Stir until all ingredients are combined. Fold in the egg whites and make sure everything is mixed.
-Coat a nonstick skillet with cooking spray OR use a cast-iron skillet (which is what I used) and heat over high heat. Once skillet is hot, reduce heat to medium.
-Spoon a heaping tablespoon of batter onto the skillet to make each fritter. (do not press the fritters down with a spatula, you want them to be fluppy)
-Cook for about 2-3 minutes and then carefully flip and cook another 2-3 minutes. Remove fritters to a serving plate and keep warm.
-Repeat with remaining batter until all is used.
-Serve immediately
*Tip:
We topped our corn fritters with some organic salsa and it was delicious. You might try this as well. I think they would also be tasty if you put a dollop of reduced fat sour cream on top with some additional chopped scallions.
Enjoy! :)
Skinny Rosemary Parmesan Oven Potatoes
I used to think that I had to keep from using potatoes in our house because I always viewed them as unhealthy. I usually opt for sweet potatoes because they offer more nutrition. I still don't use regular potatoes very frequently but I have learned that it really is how they are prepared as to whether or not they are healthy.
One of our favorite ways to enjoy potatoes is to roast them in the oven. This is a great new recipe we found and wanted to try out. We enjoyed these because they came out somewhat crispy and almost reminded us of homemade potato chips. The seasonings were great on top.
Skinny Rosemary Parmesan Oven Potatoes
Serves: 4
Adapted by: http://skinnymom.com/2011/09/15/skinny-rosemary-parmesan-oven-potatoes/
Ingredients:
1 pound potatoes, about 3 or 4 medium to large potatoes (I used red potatoes)
1-2 tablespoons extra virgin olive oil (1 tablespoon was all it needed)
1 tablespoon dried rosemary
1 teaspoon grated lemon zest - Optional
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes - Optional
2 tablespoons reduced fat grated parmesan cheese
Directions:
-Preheat oven to 450 degrees.
-Wash and dry the potatoes off. Cut potatoes into 1/4 inch thick slices and add to large mixing bowl.
-Spray a baking sheet with nonstick cooking spray and set aside.
-Add the olive oil, rosemary, lemon zest, salt, pepper, garlic powder, and red pepper flakes to the mixing bowl. Stir all ingredients until potatoes are coated evenly. Pour potatoes onto baking sheet, making sure they lay in a single layer.
-Bake in the oven for 15-20 minutes. I flipped them halfway through the cooking time. Remove from the oven and top with grated parmesan cheese.
-Serve
Enjoy! :)
One of our favorite ways to enjoy potatoes is to roast them in the oven. This is a great new recipe we found and wanted to try out. We enjoyed these because they came out somewhat crispy and almost reminded us of homemade potato chips. The seasonings were great on top.
Skinny Rosemary Parmesan Oven Potatoes
Serves: 4
Adapted by: http://skinnymom.com/2011/09/15/skinny-rosemary-parmesan-oven-potatoes/
Ingredients:
1 pound potatoes, about 3 or 4 medium to large potatoes (I used red potatoes)
1-2 tablespoons extra virgin olive oil (1 tablespoon was all it needed)
1 tablespoon dried rosemary
1 teaspoon grated lemon zest - Optional
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes - Optional
2 tablespoons reduced fat grated parmesan cheese
Directions:
-Preheat oven to 450 degrees.
-Wash and dry the potatoes off. Cut potatoes into 1/4 inch thick slices and add to large mixing bowl.
-Spray a baking sheet with nonstick cooking spray and set aside.
-Add the olive oil, rosemary, lemon zest, salt, pepper, garlic powder, and red pepper flakes to the mixing bowl. Stir all ingredients until potatoes are coated evenly. Pour potatoes onto baking sheet, making sure they lay in a single layer.
-Bake in the oven for 15-20 minutes. I flipped them halfway through the cooking time. Remove from the oven and top with grated parmesan cheese.
-Serve
Enjoy! :)
Pork Chops with Dijon Herb Sauce
What a fabulous weekend! We had some great weather the entire weekend. It was sunny and quite warm for March. I hope you all had a great weekend as well.
We tried quite a few new recipes this weekend so I am going to have quite a few posts today. We liked every single recipe we tried, so I strongly encourage you to give them a try. You won't be disappointed.
The first recipe I made was a delicious pork chop recipe. This is a weight watchers friendly recipe and is quite simple to throw together. We served the pork chops with skinny rosemary roasted potatoes and corn fritters.
Pork Chops with Dijon Herb Sauce
Serves: 4
Adapted by: http://www.skinnytaste.com/2008/06/pork-chops-with-dijon-herb-sauce-525-ww.html
Ingredients:
1 teaspoon butter
4 pork chops, trimmed of any fat (I used 4 thick, boneless pork chops)
1/4 teaspoon sea salt
1/4 - 1/2 teaspoon fresh ground pepper
3 tablespoons chopped yellow onion
3/4 cup reduced sodium chicken broth
1 tablespoon dijon mustard (I used grey poupon)
2 tablespoons chopped fresh herbs (I used fresh parsley and chives)
Directions:
-Take a large nonstick frying pan and heat the butter over low heat.
-Season the pork chops with salt and pepper and add the chops to the frying pan. Turn the heat to medium and cook about 7-8 minutes and then flip the chops and cook an additional 7-8 minutes, or until the chops are cooked completely. Remove chops from the skillet and keep warm on a plate in the microwave.
-Add the chopped onions to the frying pan and saute for 3 minutes.
-Add the chicken broth and bring to a boil. Reduce heat and boil for about 3 minutes or until the sauce has reduced slightly.
-Stir in the dijon mustard, herbs, and additional pepper. Combine all ingredients with a spoon.
-Return pork chops to the frying pan and drizzle the pan sauce on top of them.
-Serve
Enjoy! :)
We tried quite a few new recipes this weekend so I am going to have quite a few posts today. We liked every single recipe we tried, so I strongly encourage you to give them a try. You won't be disappointed.
The first recipe I made was a delicious pork chop recipe. This is a weight watchers friendly recipe and is quite simple to throw together. We served the pork chops with skinny rosemary roasted potatoes and corn fritters.
Pork Chops with Dijon Herb Sauce
Serves: 4
Adapted by: http://www.skinnytaste.com/2008/06/pork-chops-with-dijon-herb-sauce-525-ww.html
Ingredients:
1 teaspoon butter
4 pork chops, trimmed of any fat (I used 4 thick, boneless pork chops)
1/4 teaspoon sea salt
1/4 - 1/2 teaspoon fresh ground pepper
3 tablespoons chopped yellow onion
3/4 cup reduced sodium chicken broth
1 tablespoon dijon mustard (I used grey poupon)
2 tablespoons chopped fresh herbs (I used fresh parsley and chives)
Directions:
-Take a large nonstick frying pan and heat the butter over low heat.
-Season the pork chops with salt and pepper and add the chops to the frying pan. Turn the heat to medium and cook about 7-8 minutes and then flip the chops and cook an additional 7-8 minutes, or until the chops are cooked completely. Remove chops from the skillet and keep warm on a plate in the microwave.
-Add the chopped onions to the frying pan and saute for 3 minutes.
-Add the chicken broth and bring to a boil. Reduce heat and boil for about 3 minutes or until the sauce has reduced slightly.
-Stir in the dijon mustard, herbs, and additional pepper. Combine all ingredients with a spoon.
-Return pork chops to the frying pan and drizzle the pan sauce on top of them.
-Serve
Enjoy! :)
Thursday, March 22, 2012
Kicked-Up Creamed Corn from Scratch
My husband loves corn and gets so excited when I cook it for dinner. This is a very rare event in our household though. I love corn as well, but it lacks a lot of nutrition when you compare it to other vegetables. Every now and then I give in and make something with corn in it though. This is a fabulous creamed corn dish that is modified to be healthier and has a spicy kick to it.
Kicked-Up Creamed Corn from Scratch
Serves: 6
Adapted by: https://sites.google.com/site/dishinprintables/creamed-corn-from-scratch
Ingredients:
4 slices lower fat bacon, chopped
1 medium poblano pepper, chopped fine
1 small red onion, diced
5 ears of corn or 1 bag of frozen corn kernels (I used frozen corn because the fresh just doesn't look that great yet)
1 cup heavy cream OR fat free half and half (I use fat free half and half because it is a little healthier than full fat cream)
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
-Over medium heat, saute the bacon pieces until they are crispy and cooked, stirring frequently.
-Drain all but 1 tablespoon of bacon grease. Add in the chopped poblano and onion and cook for about 5 minutes, stirring frequently.
-If using fresh corn, you will scrape down the sides to remove as much of the corn and pulp as possible. If using frozen, just pour the corn kernels into the bacon, poblano and onion mixture.
-Saute an additional 5 minutes and then add in the cream, salt and pepper. Cook until bubbling and then turn to low and simmer for about 7 minutes. The mixture will thicken up.
-Serve
Enjoy! :)
Kicked-Up Creamed Corn from Scratch
Serves: 6
Adapted by: https://sites.google.com/site/dishinprintables/creamed-corn-from-scratch
Ingredients:
4 slices lower fat bacon, chopped
1 medium poblano pepper, chopped fine
1 small red onion, diced
5 ears of corn or 1 bag of frozen corn kernels (I used frozen corn because the fresh just doesn't look that great yet)
1 cup heavy cream OR fat free half and half (I use fat free half and half because it is a little healthier than full fat cream)
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
-Over medium heat, saute the bacon pieces until they are crispy and cooked, stirring frequently.
-Drain all but 1 tablespoon of bacon grease. Add in the chopped poblano and onion and cook for about 5 minutes, stirring frequently.
-If using fresh corn, you will scrape down the sides to remove as much of the corn and pulp as possible. If using frozen, just pour the corn kernels into the bacon, poblano and onion mixture.
-Saute an additional 5 minutes and then add in the cream, salt and pepper. Cook until bubbling and then turn to low and simmer for about 7 minutes. The mixture will thicken up.
-Serve
Enjoy! :)
Tuesday, March 20, 2012
Quick Dessert: Sugar Cookie Peaches
You know that feeling right after dinner where you feel like you just need a little something sweet to finish off the evening....you know the big ole sweet tooth feeling? Well, here is an absolutely divine dessert recipe that is super easy to make and not that unhealthy, in terms of dessert. I really try to incorporate fruit into as many dessert recipes as I can to increase the nutritional value of the dish. I think you will love this recipe.
Sugar Cookie Peaches
Serves: 2
Adapted by: http://modernmealsfortwo.com/2011/08/12/sugar-cookie-peaches/
Ingredients:
1/4 stick light butter, room temperature
1/4 cup sugar or 2 tablespoons Splenda Sugar Blend (I use splenda)
1/2 large egg white
1/4 teaspoon pure vanilla
pinch of salt
1/2 cup + 1/2 tablespoon white whole wheat flour OR all purpose flour (I use white whole wheat)
1/3 teaspoon baking powder
2 large peaches (make sure to pick ripe peaches)
Directions:
-In a mixing bowl combine the butter, sugar, egg white, vanilla and salt. You will cream this mixture together with a hand mixer or you can use your stand mixer.
-In a small bowl, whisk the flour and baking powder together. Slowly add the dry ingredients to the wet ingredients. Loosely cover and place in the refrigerator.
-Preheat oven to 350 degrees.
-Wash and dry peaches and cut each peach in half. Use a spoon and remove the pit. Place the peach halves cut side up on a baking sheet that has been lined with parchment paper. Top each of the peach halves with 1/4 of the cookie dough mixture, pressing down slightly to make sure it covers the top of the peach.
-Bake in the oven for 20 to 25 minutes or until the cookie top is golden brown.
-Let cool and serve.
Enjoy! :)
*Tip: you can top a peach half with some lowfat frozen yogurt or some cool whip.
Sugar Cookie Peaches
Serves: 2
Adapted by: http://modernmealsfortwo.com/2011/08/12/sugar-cookie-peaches/
Ingredients:
1/4 stick light butter, room temperature
1/4 cup sugar or 2 tablespoons Splenda Sugar Blend (I use splenda)
1/2 large egg white
1/4 teaspoon pure vanilla
pinch of salt
1/2 cup + 1/2 tablespoon white whole wheat flour OR all purpose flour (I use white whole wheat)
1/3 teaspoon baking powder
2 large peaches (make sure to pick ripe peaches)
Directions:
-In a mixing bowl combine the butter, sugar, egg white, vanilla and salt. You will cream this mixture together with a hand mixer or you can use your stand mixer.
-In a small bowl, whisk the flour and baking powder together. Slowly add the dry ingredients to the wet ingredients. Loosely cover and place in the refrigerator.
-Preheat oven to 350 degrees.
-Wash and dry peaches and cut each peach in half. Use a spoon and remove the pit. Place the peach halves cut side up on a baking sheet that has been lined with parchment paper. Top each of the peach halves with 1/4 of the cookie dough mixture, pressing down slightly to make sure it covers the top of the peach.
-Bake in the oven for 20 to 25 minutes or until the cookie top is golden brown.
-Let cool and serve.
Enjoy! :)
*Tip: you can top a peach half with some lowfat frozen yogurt or some cool whip.
Apple Bourbon Braised Pork Roast
I could honestly go without meat most nights out of the week. However, my husband would be highly disappointed because he loves meat. I think he would probably look at me funny if I made a vegetarian meal. My favorite kind of meat is chicken but pork is a close second. Pork is a great meat because you can do so many things with it. You just have to be cautious how you cook it because it can dry out quickly. I also like that you can make pork with sweet ingredients or make it with savory ingredients. This time I decided to try a sweeter recipe and we devoured it. We had this pork dish with some chili spiced sweet potato fries and steamed mixed vegetables.
Apple Bourbon Braised Pork Roast
Serves: 4 to 6 servings
Adapted by: http://cbsop.com/recipes/apple-bourbon-braised-pork/
Ingredients:
3 to 4 pound pork roast, trimmed of any fat
2 medium yellow onions, chopped
2 apples, cored and cut into 1/2'' cubes ( I used fuji apples)
2 cloves of garlic, minced
1/2 cup brown sugar or 1/4 cup Splenda Brown Sugar Blend (I used Splenda)
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground cloves
1/2 cup sherry
1/4 cup bourbon whiskey
1 cup reduced sodium chicken broth
salt and pepper, to taste
2 tablespoons extra virgin olive oil
additional sherry and bourbon if necessary, for sauce
Directions:
-Preheat oven to 350 degrees.
-Season the trimmed pork roast with salt and pepper. Heat a dutch oven or cast-iron skillet (I used a cast-iron skillet) with the olive oil over medium high heat and sear the pork roast. You want to make sure you sear all sides of the roast. This is what keeps the juices in the pork roast. Remove and set aside.
-Add onions to the pan and cook about 3 minutes. Add the garlic and cook 1 minute. Remove the pan from the heat source and add the sherry. Return to the heat and stir, making sure to scrape off any bits from the bottom of the pan. Add the apples and all the spices and then stir to combine everything.
-Remove the pan from the heat and add in the bourbon and return the pork. Pour chicken broth to cover the pork about half way. You might be required to use more than 1 cup of broth in order to do this. Cover the skillet and bake in the oven for 35 minutes or until meat is tender and the internal temp is at least 165 degrees.
-Remove pork from the pan and cover loosely with foil on a plate. You want the juices to redistribute while you make the sauce.
-Slice pork roast and then top with the apple bourbon sauce.
-Serve
Enjoy! :)
Apple Bourbon Braised Pork Roast
Serves: 4 to 6 servings
Adapted by: http://cbsop.com/recipes/apple-bourbon-braised-pork/
Ingredients:
3 to 4 pound pork roast, trimmed of any fat
2 medium yellow onions, chopped
2 apples, cored and cut into 1/2'' cubes ( I used fuji apples)
2 cloves of garlic, minced
1/2 cup brown sugar or 1/4 cup Splenda Brown Sugar Blend (I used Splenda)
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground cloves
1/2 cup sherry
1/4 cup bourbon whiskey
1 cup reduced sodium chicken broth
salt and pepper, to taste
2 tablespoons extra virgin olive oil
additional sherry and bourbon if necessary, for sauce
Directions:
-Preheat oven to 350 degrees.
-Season the trimmed pork roast with salt and pepper. Heat a dutch oven or cast-iron skillet (I used a cast-iron skillet) with the olive oil over medium high heat and sear the pork roast. You want to make sure you sear all sides of the roast. This is what keeps the juices in the pork roast. Remove and set aside.
-Add onions to the pan and cook about 3 minutes. Add the garlic and cook 1 minute. Remove the pan from the heat source and add the sherry. Return to the heat and stir, making sure to scrape off any bits from the bottom of the pan. Add the apples and all the spices and then stir to combine everything.
-Remove the pan from the heat and add in the bourbon and return the pork. Pour chicken broth to cover the pork about half way. You might be required to use more than 1 cup of broth in order to do this. Cover the skillet and bake in the oven for 35 minutes or until meat is tender and the internal temp is at least 165 degrees.
-Remove pork from the pan and cover loosely with foil on a plate. You want the juices to redistribute while you make the sauce.
-Slice pork roast and then top with the apple bourbon sauce.
-Serve
Enjoy! :)
Monday, March 19, 2012
Wheat Irish Soda Bread
This was my first time ever baking homemade irish soda bread. The results were simply amazing. We had my parents over for dinner and served it to them. Everyone agreed that it was very tasty and that it looked like it came from a bakery. This bread recipe was really simple to put together and the results were so worth the work. We will definitely be making more of this in the coming weeks.
When you research irish soda bread recipes, you will see a lot of variations. Some of the recipes call for adding raisins to the batter. I chose to omit that this time because we were serving the bread with bbq and I didn't want the bread to be too sweet.
I served this bread with butter and pumpkin butter on the side to spread on the slices. We thought both tasted very good on the bread. I especially loved the pumpkin butter on it.
Wheat Irish Soda Bread
Serves: 8
Adapted by: http://www.aminglingoftastes.com/2006/08/whole-wheat-irish-soda-bread.html
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon lite salt
1 egg, beaten
1 cup low-fat buttermilk
2-3 tablespoons local honey (I used about 3 tablespoons)
Directions:
-Preheat oven to 375 degrees and place baking stone in the oven to preheat.
-In a medium mixing bowl combine the flours, baking soda and salt. Set aside.
-In a small mixing bowl combine the egg, buttermilk and honey. Stir together. Slowly add the liquid mixture to the flour mixture. It stirs best with a wooden spoon. Do not over stir the dough. You just want the dry and wet ingredients to combine.
-Once the oven is preheated, remove the baking stone and place on the top of the stove. Sprinkle flour on the surface of the baking stone to prevent the bread from sticking.
-Shape dough into a circle shape, making sure to have it be about 8 to 9 inches in diameter and about 1 1/2'' high. I used a knife and cut a big x in the dough to make it fancier looking.
-Bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean. My oven took about 23 minutes to bake this loaf of bread.
-Remove from the oven and place loaf of bread on a cooling rack for 2 hours.
-Slice and serve
Enjoy! :)
When you research irish soda bread recipes, you will see a lot of variations. Some of the recipes call for adding raisins to the batter. I chose to omit that this time because we were serving the bread with bbq and I didn't want the bread to be too sweet.
I served this bread with butter and pumpkin butter on the side to spread on the slices. We thought both tasted very good on the bread. I especially loved the pumpkin butter on it.
Wheat Irish Soda Bread
Serves: 8
Adapted by: http://www.aminglingoftastes.com/2006/08/whole-wheat-irish-soda-bread.html
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon lite salt
1 egg, beaten
1 cup low-fat buttermilk
2-3 tablespoons local honey (I used about 3 tablespoons)
Directions:
-Preheat oven to 375 degrees and place baking stone in the oven to preheat.
-In a medium mixing bowl combine the flours, baking soda and salt. Set aside.
-In a small mixing bowl combine the egg, buttermilk and honey. Stir together. Slowly add the liquid mixture to the flour mixture. It stirs best with a wooden spoon. Do not over stir the dough. You just want the dry and wet ingredients to combine.
-Once the oven is preheated, remove the baking stone and place on the top of the stove. Sprinkle flour on the surface of the baking stone to prevent the bread from sticking.
-Shape dough into a circle shape, making sure to have it be about 8 to 9 inches in diameter and about 1 1/2'' high. I used a knife and cut a big x in the dough to make it fancier looking.
-Bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean. My oven took about 23 minutes to bake this loaf of bread.
-Remove from the oven and place loaf of bread on a cooling rack for 2 hours.
-Slice and serve
Enjoy! :)
Friday, March 16, 2012
St. Patrick's Day Cookie Dough Truffles
With St. Patrick's day being only 1 day away, I thought it was appropriate to post a delicious dessert recipe that celebrates the holiday. I absolutely love cookie dough and always have to remind myself to not eat it raw when I'm baking homemade cookies. These cookie dough truffles are scrumptious and they are so festive. These would be perfect for a gathering, so if you are having a party or just want to enjoy a sweet treat, definitely give these truffles a try.
St. Patrick's Day Cookie Dough Truffles
Makes 2 dozen truffles (approx)
Adapted by: http://www.you-made-that.com/st-paddys-day-cookie-dough-truffles/
Ingredients:
1 cup (2 sticks) light butter, room temperature
3/4 cup sugar OR Splenda sugar substitute equivalent
3/4 cup light brown sugar OR Splenda brown sugar blend substitute equivalent
1 teaspoon pure vanilla
1/3 cup skim milk
1 cup all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon lite salt
1/4 teaspoon baking soda
1 cup mini chocolate chip morsels
14 oz green candy melts
Directions:
-In a large mixing bowl, use a hand mixer or a stand mixer and beat butter and sugars together until blended and fluffy.
-Add the vanilla extract and milk to the butter/sugar mixture.
-In a separate bowl, combine the flours, salt, and baking soda together.
-Slowly add the flour mixture into the liquid mixture until a dough forms.
-Stir in the chocolate chip morsels and chill dough for at least 30 minutes.
-Take the dough out of the refrigerator and shape into small bite size balls. Freeze for 30 additional minutes.
-In a microwave safe bowl, pour the candy melts in the bowl and melt according to directions on the package.
-Take the balls of dough out of the freezer and dip each one into the melted candy melts until coated. You may add sprinkles on top, if you desire.
-Repeat process until all truffles have been dipped.
-Place truffles on wax paper and let sit for 30 minutes.
-Serve
Enjoy! :)
St. Patrick's Day Cookie Dough Truffles
Makes 2 dozen truffles (approx)
Adapted by: http://www.you-made-that.com/st-paddys-day-cookie-dough-truffles/
Ingredients:
1 cup (2 sticks) light butter, room temperature
3/4 cup sugar OR Splenda sugar substitute equivalent
3/4 cup light brown sugar OR Splenda brown sugar blend substitute equivalent
1 teaspoon pure vanilla
1/3 cup skim milk
1 cup all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon lite salt
1/4 teaspoon baking soda
1 cup mini chocolate chip morsels
14 oz green candy melts
Directions:
-In a large mixing bowl, use a hand mixer or a stand mixer and beat butter and sugars together until blended and fluffy.
-Add the vanilla extract and milk to the butter/sugar mixture.
-In a separate bowl, combine the flours, salt, and baking soda together.
-Slowly add the flour mixture into the liquid mixture until a dough forms.
-Stir in the chocolate chip morsels and chill dough for at least 30 minutes.
-Take the dough out of the refrigerator and shape into small bite size balls. Freeze for 30 additional minutes.
-In a microwave safe bowl, pour the candy melts in the bowl and melt according to directions on the package.
-Take the balls of dough out of the freezer and dip each one into the melted candy melts until coated. You may add sprinkles on top, if you desire.
-Repeat process until all truffles have been dipped.
-Place truffles on wax paper and let sit for 30 minutes.
-Serve
Enjoy! :)
White Pizza with Chicken, Spinach, Peppers, Onions & Sun-dried Tomatoes
Thursdays are always crazy busy for me. I go to work, go to the grocery store, go home and put everything away, and then have to cook and eat dinner before yoga class at 7:30 at night. On yoga nights I have to make simple and quick meals, but I still want them to be nutritious and delicious. Last night we sort of just came up with this pizza recipe because we wanted to use up some veggies and some cooking creme before it expired. We were pleasantly surprised that it tasted as good as it did. For those that know my husband, he is a standard pepperoni and banana peppers kind of pizza guy, so for him to love this pizza is a big deal. We served this pizza with some fresh steamed green beans.
Normally I always make homemade wheat pizza dough but I forgot to make it on Wednesday night so I had to go with the store bought pizza dough that is ready in like 8 minutes. I did buy the 100% whole wheat version and it was thin crust, so you got your grains and kept the carbs down. It wasn't as tasty as my homemade version but it definitely still tasted good.
White Pizza with Chicken, Spinach, Peppers, Onions & Sun-dried Tomatoes
Serves: 8 slices (12'' pizza)
Ingredients:
1 12'' pizza dough (store bought or homemade is fine)
Philadelphia Cooking Creme Reduced Fat Italian Herb and Cheese blend - use 1/4 to 1/2 cup
boneless chicken strips, seasoned and cooked
green bell pepper, diced
onion, diced
sun-dried tomatoes, diced
fresh baby spinach leaves, chopped
fresh mozzarella cheese from the deli OR shredded mozzarella cheese in a bag (fresh is always the best)
Directions:
-Set the pizza crust on a pizza stone or baking sheet.
-On top of the pizza crust you will want to spread about 1/4 to 1/2 cup of philadelphia cooking creme all over.
-Top the pizza with the chicken, bell pepper, onion, sun-dried tomatoes and spinach
-Finish the pizza off by spreading our fresh pieces of mozzarella cheese on top
-Bake in the oven at 425 degrees for 8 to 10 minutes.
-Serve
Enjoy! :)
Normally I always make homemade wheat pizza dough but I forgot to make it on Wednesday night so I had to go with the store bought pizza dough that is ready in like 8 minutes. I did buy the 100% whole wheat version and it was thin crust, so you got your grains and kept the carbs down. It wasn't as tasty as my homemade version but it definitely still tasted good.
White Pizza with Chicken, Spinach, Peppers, Onions & Sun-dried Tomatoes
Serves: 8 slices (12'' pizza)
Ingredients:
1 12'' pizza dough (store bought or homemade is fine)
Philadelphia Cooking Creme Reduced Fat Italian Herb and Cheese blend - use 1/4 to 1/2 cup
boneless chicken strips, seasoned and cooked
green bell pepper, diced
onion, diced
sun-dried tomatoes, diced
fresh baby spinach leaves, chopped
fresh mozzarella cheese from the deli OR shredded mozzarella cheese in a bag (fresh is always the best)
Directions:
-Set the pizza crust on a pizza stone or baking sheet.
-On top of the pizza crust you will want to spread about 1/4 to 1/2 cup of philadelphia cooking creme all over.
-Top the pizza with the chicken, bell pepper, onion, sun-dried tomatoes and spinach
-Finish the pizza off by spreading our fresh pieces of mozzarella cheese on top
-Bake in the oven at 425 degrees for 8 to 10 minutes.
-Serve
Enjoy! :)
Thursday, March 15, 2012
Beef & Vegetable Lo Mein
My husband absolutely loves lo mein. He orders it every single time we go to a restaurant that serves it. I make all kinds of stir fry recipes in my house but have never made homemade lo mein. Last night was my first attempt and we devoured it. I was quite proud that it turned out as good as it did. Bryan said that I should make it "once a week" because he liked it that much. We served the lo mein with a side of steamed vegetable medley, which consisted of snow peas, carrots, and broccoli.
A great thing about this recipe is that you can use beef, pork, chicken, or leave it veggie or use tofu in place of the meat. As always, asian dishes are very versatile.
Beef & Vegetable Lo Mein
Serves: 4
Ingredients:
1/2 cup reduced sodium beef broth
6 tablespoons reduced sodium soy sauce, divided
2 tablespoons brown sugar (I used 1 tablespoon Splenda brown sugar baking blend)
1 teaspoon sesame oil - don't use anything to substitute this, it will change the flavor completely
1/4 teaspoon Chinese five spice powder - Optional
1 teaspoon ground ginger OR 2 teaspoons grated fresh ginger (I used ground ginger)
4 teaspoons minced garlic, divided
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch
2 teaspoons sesame oil, divided
1 pound flank steak or boneless beef sirloin, trimmed of any fat - sliced into thin strips (we used grassfed flank steak)
green bell pepper, sliced into thin strips
3/4 cup bean sprouts - fresh or canned will work (I used the canned version and just drained the liquid)
1/4 cup grated carrot strips
1 small onion, chopped
8 oz lo mein noodles
pepper, to taste
Directions:
-Bring a pot of water to a boil and cook lo mein noodles according to directions on the box. My noodles only took 4 minutes to cook. Drain the pasta and return to the pan. Drizzle 1 teaspoon sesame oil over the noodles and stir together. Set aside.
-In a small nonstick skillet, add the beef broth, 3 tablespoons of soy sauce, brown sugar, sesame oil, five spice powder, ginger, garlic, chili sauce and cornstarch and mix together until blended. Turn heat on medium heat and bring to a gentle boil, stirring frequently. You will cook this sauce for no more than 3 minutes. It will be bubbly and thick when it is done. Set aside off of heat source.
-In a large wok or nonstick skillet, add 1 teaspoon sesame oil and heat over medium high heat. Add the cut up beef strips, along with salt and pepper for seasoning and 3 tablespoons of soy sauce. Cook beef until desired doneness. Just before the beef is finished, toss in the peppers, bean sprouts, carrots, onions, remaining minced garlic, and any additional salt and pepper you wish to add. Combine all ingredients well and cook for just a few more minutes.
-Toss the meat/veggie mixture and the liquid mixture to the lo mein noodles and stir together until blended.
-Serve
Enjoy! :)
A great thing about this recipe is that you can use beef, pork, chicken, or leave it veggie or use tofu in place of the meat. As always, asian dishes are very versatile.
Beef & Vegetable Lo Mein
Serves: 4
Ingredients:
1/2 cup reduced sodium beef broth
6 tablespoons reduced sodium soy sauce, divided
2 tablespoons brown sugar (I used 1 tablespoon Splenda brown sugar baking blend)
1 teaspoon sesame oil - don't use anything to substitute this, it will change the flavor completely
1/4 teaspoon Chinese five spice powder - Optional
1 teaspoon ground ginger OR 2 teaspoons grated fresh ginger (I used ground ginger)
4 teaspoons minced garlic, divided
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch
2 teaspoons sesame oil, divided
1 pound flank steak or boneless beef sirloin, trimmed of any fat - sliced into thin strips (we used grassfed flank steak)
green bell pepper, sliced into thin strips
3/4 cup bean sprouts - fresh or canned will work (I used the canned version and just drained the liquid)
1/4 cup grated carrot strips
1 small onion, chopped
8 oz lo mein noodles
pepper, to taste
Directions:
-Bring a pot of water to a boil and cook lo mein noodles according to directions on the box. My noodles only took 4 minutes to cook. Drain the pasta and return to the pan. Drizzle 1 teaspoon sesame oil over the noodles and stir together. Set aside.
-In a small nonstick skillet, add the beef broth, 3 tablespoons of soy sauce, brown sugar, sesame oil, five spice powder, ginger, garlic, chili sauce and cornstarch and mix together until blended. Turn heat on medium heat and bring to a gentle boil, stirring frequently. You will cook this sauce for no more than 3 minutes. It will be bubbly and thick when it is done. Set aside off of heat source.
-In a large wok or nonstick skillet, add 1 teaspoon sesame oil and heat over medium high heat. Add the cut up beef strips, along with salt and pepper for seasoning and 3 tablespoons of soy sauce. Cook beef until desired doneness. Just before the beef is finished, toss in the peppers, bean sprouts, carrots, onions, remaining minced garlic, and any additional salt and pepper you wish to add. Combine all ingredients well and cook for just a few more minutes.
-Toss the meat/veggie mixture and the liquid mixture to the lo mein noodles and stir together until blended.
-Serve
Enjoy! :)
Wednesday, March 14, 2012
Moroccan Chicken with Lentils
Every now and then you have to branch out and cook dishes that don't sound particularly great. It's true that we tend to make the same meals over and over again. Is it because we are just picky eaters or because we don't want to spend time cooking a meal we may not even like? Whatever the reason is, try to ignore that inner voice and make something you have never made before. Try a new type of cuisine and see what you can come up with. I bet there is a lot out there that you will like if you just try it.
Here is a great Moroccan dish. Our goal this month was to try recipes from around the world. I've never cooked or eaten lentils before, so this was definitely a first for me. The meal turned out absolutely delicious.
Moroccan Chicken with Lentils
Serves 2 - 4
Adapted by: http://www.bakespace.com/recipes/detail/Moroccan-Chicken-with-Lentils/15368/
Ingredients
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
4 bone-in skinless chicken thighs
1 tablespoon extra virgin olive oil
1/2 small onion, diced
1 carrot, peeled and sliced
2 stalks of celery, sliced
1 clove of garlic, minced
balsamic vinegar
1/2 cup diced tomatoes
1 cup reduced sodium chicken broth
1 bay leaf
1/2 cup lentils, rinsed thoroughly and drained
1/4 cup raisins
salt and pepper, to taste
Directions:
-In a small mixing bowl, combine the first 7 ingredients (cumin, paprika, chili powder, cinnamon, ginger, cloves, and allspice), along with a pinch of salt and pepper.
-Rinse and dry off the chicken thighs with a paper towel. Rub each chicken thigh with some of the spice mixture, making sure to coat both sides.
-Heat a large saute pan over medium heat and add the olive oil.
-Once skillet is hot, add chicken thighs and brown chicken on both sides. Remove from pan.
-Add the onion to the hot skillet and saute until onions are translucent (should take about 5 minutes)
-Add garlic, celery and carrots and saute for an additional minute.
-Add a drizzle of balsamic vinegar and stir together with all other ingredients in the pan. You want to make sure to scrape up any brown bits from the bottom of the pan. This helps flavor the sauce.
-Stir in the tomatoes, chicken broth, bay leaf, lentils, raisins and salt and pepper.
-Place chicken thighs on top.
-Bring mixture to a boil and then simmer and cover. Simmer for 35 to 40 minutes or until the lentils are tender and chicken is cooked thoroughly.
-Serve
*We served this dish with some cut up whole wheat pita and dip
Enjoy!
Here is a great Moroccan dish. Our goal this month was to try recipes from around the world. I've never cooked or eaten lentils before, so this was definitely a first for me. The meal turned out absolutely delicious.
Moroccan Chicken with Lentils
Serves 2 - 4
Adapted by: http://www.bakespace.com/recipes/detail/Moroccan-Chicken-with-Lentils/15368/
Ingredients
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
4 bone-in skinless chicken thighs
1 tablespoon extra virgin olive oil
1/2 small onion, diced
1 carrot, peeled and sliced
2 stalks of celery, sliced
1 clove of garlic, minced
balsamic vinegar
1/2 cup diced tomatoes
1 cup reduced sodium chicken broth
1 bay leaf
1/2 cup lentils, rinsed thoroughly and drained
1/4 cup raisins
salt and pepper, to taste
Directions:
-In a small mixing bowl, combine the first 7 ingredients (cumin, paprika, chili powder, cinnamon, ginger, cloves, and allspice), along with a pinch of salt and pepper.
-Rinse and dry off the chicken thighs with a paper towel. Rub each chicken thigh with some of the spice mixture, making sure to coat both sides.
-Heat a large saute pan over medium heat and add the olive oil.
-Once skillet is hot, add chicken thighs and brown chicken on both sides. Remove from pan.
-Add the onion to the hot skillet and saute until onions are translucent (should take about 5 minutes)
-Add garlic, celery and carrots and saute for an additional minute.
-Add a drizzle of balsamic vinegar and stir together with all other ingredients in the pan. You want to make sure to scrape up any brown bits from the bottom of the pan. This helps flavor the sauce.
-Stir in the tomatoes, chicken broth, bay leaf, lentils, raisins and salt and pepper.
-Place chicken thighs on top.
-Bring mixture to a boil and then simmer and cover. Simmer for 35 to 40 minutes or until the lentils are tender and chicken is cooked thoroughly.
-Serve
*We served this dish with some cut up whole wheat pita and dip
Enjoy!
Tuesday, March 13, 2012
Grilled Steak with Sweet Onion Sauce
I don't know what is going on with the weather but I am definitely not complaining. The next 7 days are going to be in the 70's and 80's. I told my husband that the kitchen is closed this week and that he needed to open "Bryan's grill" because that is what we are using all week. What better way to enjoy the nice weather than by grilling some delicious steaks. This is a great grilled steak recipe and it has a wonderful sauce that goes on top of it. It is a much healthier option to put on top of steak than steak sauce. This steak recipe goes well with some oven roasted broccoli and grilled zucchini and squash.
Grilled Steak with Sweet Onion Sauce
Serves: 4
Adapted by: http://www.kayotic.nl/blog/steak-with-sweet-onion-sauce
Ingredients:
4 - 4oz portions of ribeye steak or steak of choice in your house (we used organic, grassfed ribeye steaks)
1/2 large sweet onion
5 mushrooms
1 cup reduced sodium beef broth
2 teaspoons white whole wheat flour OR all purpose flour
1 teaspoon brown sugar
1 teaspoon worcestershire sauce
1 tablespoon red wine vinegar
black pepper
thyme
salt
butter
steak seasoning
garlic powder
Directions:
-Cut off 1/2 of the onion and dice it.
-Clean the mushrooms and thinly slice each of them.
-Season steaks with steak seasoning, pepper, and garlic powder. Take steaks outside and grill on the grill until the steaks are cooked to your preference. We cook our steaks to medium well.
-In a nonstick skillet or a cast-iron skillet, melt 1 tablespoon butter and add the onions. Saute for about 5 minutes. Add the mushrooms and cook an additional 3 to 5 minutes. Stir in 2 teaspoons flour and cook for an additional 1 minute.
-To the skillet, add the beef broth, red wine vinegar, worcestershire sauce, dried thyme, pepper, salt, and brown sugar. You will use the spices as much or as little as you want. You are just seasoning the sauce. Stir all ingredients together and bring to a boil. Reduce heat and simmer for about 10 minutes. Make sure to stir often.
-Once steaks are done on the grill, bring in and let juices redistribute for about 5 minutes.
-Place a steak on a plate and pour some of the sweet onion sauce on top.
-Serve
Enjoy! :)
Grilled Steak with Sweet Onion Sauce
Serves: 4
Adapted by: http://www.kayotic.nl/blog/steak-with-sweet-onion-sauce
Ingredients:
4 - 4oz portions of ribeye steak or steak of choice in your house (we used organic, grassfed ribeye steaks)
1/2 large sweet onion
5 mushrooms
1 cup reduced sodium beef broth
2 teaspoons white whole wheat flour OR all purpose flour
1 teaspoon brown sugar
1 teaspoon worcestershire sauce
1 tablespoon red wine vinegar
black pepper
thyme
salt
butter
steak seasoning
garlic powder
Directions:
-Cut off 1/2 of the onion and dice it.
-Clean the mushrooms and thinly slice each of them.
-Season steaks with steak seasoning, pepper, and garlic powder. Take steaks outside and grill on the grill until the steaks are cooked to your preference. We cook our steaks to medium well.
-In a nonstick skillet or a cast-iron skillet, melt 1 tablespoon butter and add the onions. Saute for about 5 minutes. Add the mushrooms and cook an additional 3 to 5 minutes. Stir in 2 teaspoons flour and cook for an additional 1 minute.
-To the skillet, add the beef broth, red wine vinegar, worcestershire sauce, dried thyme, pepper, salt, and brown sugar. You will use the spices as much or as little as you want. You are just seasoning the sauce. Stir all ingredients together and bring to a boil. Reduce heat and simmer for about 10 minutes. Make sure to stir often.
-Once steaks are done on the grill, bring in and let juices redistribute for about 5 minutes.
-Place a steak on a plate and pour some of the sweet onion sauce on top.
-Serve
Enjoy! :)
Monday, March 12, 2012
Carrots Gratin
Looking for a new way to serve up carrots in your household? Look no further. This is a great recipe to make your meal nutritious. If you have people in your family that don't particularly care for carrots, I think they might be surprised to find that they really enjoy this dish. This dish goes well with honey baked ham and wheat herb stuffing.
Carrots Gratin
Serves: 6 to 8 (cut recipe in half for 2 to 4 servings)
Adapted by: http://www.cookingwithmykid.com/sides/carrot-gratin/
Ingredients:
1 pound carrots, peeled
1 large sweet potato, peeled
1 tablespoon chopped fresh parsley or dried parsley (fresh is better)
1 to 2 tablespoons light butter or extra virgin olive oil
1/3 cup italian bread crumbs (regular or Panko will work)
1/3 to 1/2 cup shredded Gruyere or sharp Cheddar cheese (we use Gruyere from the deli)
salt and pepper
Directions:
-Preheat oven to 375 degrees.
-Slice carrots in half and cut into 1/2 inch pieces. Cut the sweet potato into 1/2 inch pieces.
-Place carrots and sweet potatoes in a medium pot of water and bring to a boil. Reduce heat and cook until the veggies are fork tender. This should take no more than 8 minutes. Drain after they are finished cooking.
-Return carrots to the pan and add the butter/olive oil, bread crumbs, and parsley. Add salt and pepper, to taste. Transfer to a baking dish that has been sprayed with nonstick cooking spray.
-Cover with foil and poke a small hole in the top, to vent. Bake for 20 minutes. Remove from the oven and uncover. Sprinkle with cheese and return to the oven. Increase heat to 400 degrees and bake an additional 10 minutes or until cheese is bubbly and melted.
-Serve
Enjoy! :)
Carrots Gratin
Serves: 6 to 8 (cut recipe in half for 2 to 4 servings)
Adapted by: http://www.cookingwithmykid.com/sides/carrot-gratin/
Ingredients:
1 pound carrots, peeled
1 large sweet potato, peeled
1 tablespoon chopped fresh parsley or dried parsley (fresh is better)
1 to 2 tablespoons light butter or extra virgin olive oil
1/3 cup italian bread crumbs (regular or Panko will work)
1/3 to 1/2 cup shredded Gruyere or sharp Cheddar cheese (we use Gruyere from the deli)
salt and pepper
Directions:
-Preheat oven to 375 degrees.
-Slice carrots in half and cut into 1/2 inch pieces. Cut the sweet potato into 1/2 inch pieces.
-Place carrots and sweet potatoes in a medium pot of water and bring to a boil. Reduce heat and cook until the veggies are fork tender. This should take no more than 8 minutes. Drain after they are finished cooking.
-Return carrots to the pan and add the butter/olive oil, bread crumbs, and parsley. Add salt and pepper, to taste. Transfer to a baking dish that has been sprayed with nonstick cooking spray.
-Cover with foil and poke a small hole in the top, to vent. Bake for 20 minutes. Remove from the oven and uncover. Sprinkle with cheese and return to the oven. Increase heat to 400 degrees and bake an additional 10 minutes or until cheese is bubbly and melted.
-Serve
Enjoy! :)
Oven-Roasted Turkey Meatballs for Meatball Hoagies
One of my all time favorite sandwich recipes is a meatball hoagie. There is just something about toasted bread filled with delicious meatballs, pasta sauce, and ooey gooey melted cheese on top. Most meatball subs at a restaurant are loaded in calories, fat, and refined carbs. I set out to make a more nutritious meatball sub and it turned out well. 1 sandwich is very filling and I couldn't eat anything else but the sandwich, so no sides are necessary, unless you wish to have a small side salad.
If you don't want to make meatball hoagies, feel free to use the meatball recipe and have some spaghetti and meatballs instead. :)
Oven-Roasted Turkey Meatball Hoagies
Serves: 4 to 6 sandwiches
Adapted by: http://www.delish.com/recipefinder/oven-roasted-meatballs-spaghetti-509
Ingredients
4 to 6 whole wheat or whole grain hoagie sandwiches (I make my own but the store bought version works fine)
4 to 6 slices reduced fat provolone cheese slices (Sargento is the brand we use)
Assorted bell peppers and onions (use yellow, green, red, or orange peppers and sweet or red onions)
1 jar organic pasta sauce
2 slices firm wheat bread, coarsely chopped
1 small green zucchini (8oz), shredded
1 large egg white
1/3 cup reduced fat grated parmesan cheese
1 clove of garlic, crushed or minced
1/2 teaspoon lite salt
1/4 teaspoon black pepper
1 pound lean ground turkey breast
Directions:
-Preheat oven to 450 degrees.
-In a large mixing bowl, combine the chopped bread, shredded zucchini, egg white, parmesan cheese, garlic, salt and pepper until evenly moisted and mixed together. Add the ground turkey and mix just until all ingredients are combined.
-With wet hands, shape turkey mixture into 2 inch meatballs. Place meatballs in a shallow baking dish and bake for 18 to 20 minutes or until cooked through.
-Meanwhile, heat a large saucepan with a drizzle of olive oil and add your peppers and onions. Saute for just a few minutes. Add the organic pasta sauce and combine and heat well.
-Once the meatballs are finished, remove from the oven.
-Take 1 hoagie roll and place 3 to 4 meatballs in it. Top the meatballs with some pasta sauce/peppers. The final step is to add a thin slice of provolone cheese. Complete this process for all hoagie rolls.
-Place on a baking sheet and place under the broiler for a few minutes to get the cheese melted and the tops of the bread toasty.
-Serve
Enjoy! :)
If you don't want to make meatball hoagies, feel free to use the meatball recipe and have some spaghetti and meatballs instead. :)
Oven-Roasted Turkey Meatball Hoagies
Serves: 4 to 6 sandwiches
Adapted by: http://www.delish.com/recipefinder/oven-roasted-meatballs-spaghetti-509
Ingredients
4 to 6 whole wheat or whole grain hoagie sandwiches (I make my own but the store bought version works fine)
4 to 6 slices reduced fat provolone cheese slices (Sargento is the brand we use)
Assorted bell peppers and onions (use yellow, green, red, or orange peppers and sweet or red onions)
1 jar organic pasta sauce
2 slices firm wheat bread, coarsely chopped
1 small green zucchini (8oz), shredded
1 large egg white
1/3 cup reduced fat grated parmesan cheese
1 clove of garlic, crushed or minced
1/2 teaspoon lite salt
1/4 teaspoon black pepper
1 pound lean ground turkey breast
Directions:
-Preheat oven to 450 degrees.
-In a large mixing bowl, combine the chopped bread, shredded zucchini, egg white, parmesan cheese, garlic, salt and pepper until evenly moisted and mixed together. Add the ground turkey and mix just until all ingredients are combined.
-With wet hands, shape turkey mixture into 2 inch meatballs. Place meatballs in a shallow baking dish and bake for 18 to 20 minutes or until cooked through.
-Meanwhile, heat a large saucepan with a drizzle of olive oil and add your peppers and onions. Saute for just a few minutes. Add the organic pasta sauce and combine and heat well.
-Once the meatballs are finished, remove from the oven.
-Take 1 hoagie roll and place 3 to 4 meatballs in it. Top the meatballs with some pasta sauce/peppers. The final step is to add a thin slice of provolone cheese. Complete this process for all hoagie rolls.
-Place on a baking sheet and place under the broiler for a few minutes to get the cheese melted and the tops of the bread toasty.
-Serve
Enjoy! :)
Friday, March 9, 2012
Herb Baked Eggs over Toast
Looking for a light, delicious breakfast recipe to try out this weekend? Look no further. This recipe is so simple, yet it produces absolutely tasty results. I love eggs and am constantly looking for new egg recipes. I hope you enjoy these.
Some great sides for this dish are some lean turkey sausage links, reduced fat bacon, fresh fruit, or yogurt.
Herb Baked Eggs over Toast
Serves: 2 (just double recipe for 4 servings)
Adapted by: http://www.fortheloveofcooking.net/2011/04/herb-baked-eggs-over-toast.html
Ingredients:
1 tablespoon skim milk
1 teaspoon light butter
3 eggs
1 teaspoon fresh chives, chopped
1/2 teaspoon fresh thyme, leaves removed from stem
1 teaspoon grated parmesan cheese - I use reduced fat
sea salt and pepper, to taste
Toast of your choice - we use Sara Lee Delightful Honey Wheat or I bake homemade wheat sandwich bread
Directions:
-Preheat your oven broiler for 5 minutes.
-Place the rack about 4 to 5 inches below the heat source.
-In a small baking dish, add the milk and butter. Place under the broiler and cook until warm and bubbly, which is approx 1 minute. Remove from the oven.
-Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with the milk and butter mixture. Sprinkle the top of the eggs with chives, thyme, parmesan, salt and pepper.
-Place under the broiler and cook for approx 4 minutes or just until the whites are set but the yolks are still runny.
-Serve plain or serve on top of some buttered toast.
Enjoy! :)
Some great sides for this dish are some lean turkey sausage links, reduced fat bacon, fresh fruit, or yogurt.
Herb Baked Eggs over Toast
Serves: 2 (just double recipe for 4 servings)
Adapted by: http://www.fortheloveofcooking.net/2011/04/herb-baked-eggs-over-toast.html
Ingredients:
1 tablespoon skim milk
1 teaspoon light butter
3 eggs
1 teaspoon fresh chives, chopped
1/2 teaspoon fresh thyme, leaves removed from stem
1 teaspoon grated parmesan cheese - I use reduced fat
sea salt and pepper, to taste
Toast of your choice - we use Sara Lee Delightful Honey Wheat or I bake homemade wheat sandwich bread
Directions:
-Preheat your oven broiler for 5 minutes.
-Place the rack about 4 to 5 inches below the heat source.
-In a small baking dish, add the milk and butter. Place under the broiler and cook until warm and bubbly, which is approx 1 minute. Remove from the oven.
-Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with the milk and butter mixture. Sprinkle the top of the eggs with chives, thyme, parmesan, salt and pepper.
-Place under the broiler and cook for approx 4 minutes or just until the whites are set but the yolks are still runny.
-Serve plain or serve on top of some buttered toast.
Enjoy! :)
Turkey Sausage with Roasted Potatoes, Onions, and Bell Peppers
I don't think I realized just how much I love roasting different meats and veggies until just a few years ago. It is so easy and everything always tastes so great. This is an absolutely scrumptious dinner that I think all of you will enjoy. Once you do the prep work, all you have to do is sit back and wait for a tasty meal to finish cooking.
This recipe has your lean protein, your starch, and some peppers and onions. To add to the nutrition of this dinner, we served this meal with some sauteed garlic green beans and some fresh sliced strawberries and bananas on the side. If you have leftovers, they taste great if you scramble some eggs in the morning and have as a "hash".
The original recipe calls for the use of chicken sausage but the store was all out of the brand we usually buy, so I opted to try out Hot Italian Turkey Sausage and they tasted just as good as chicken sausage, and also added some spice to the meal, which is always a hit in our house. They do offer the turkey sausage in a mild and sweet option as well.
Turkey Sausage w/Roasted Potatoes, Onions, and Bell Peppers
Serves: 4 large portions or 6 smaller portions
Adapted by: http://www.skinnytaste.com/2011/10/roasted-potatoes-chicken-sausage-and.html
Ingredients:
1 pound Italian Chicken Sausage - we used Shady Brook Farms Hot Italian Turkey Sausage Links (6 links)
1.5 pounds potatoes (approx 3 large potatoes) - we used red potatoes
1 red bell pepper, cut into 1'' pieces
1 green bell pepper, cut into 1'' pieces
1 medium onion, cut into 1'' pieces
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
olive oil spray or nonstick cooking spray - we used olive oil spray
Directions:
-Preheat oven to 375 degrees. Spray a large nonstick baking sheet with olive oil or nonstick cooking spray.
-Wash off and cut the potatoes. You want to cut them into small pieces or else they will take too long to cook and everything else will be overcooked, while the potatoes are not done yet.
-In a large mixing bowl, combine the potatoes, onions, red and green bell peppers, olive oil, salt, pepper, rosemary, and garlic powder. Make sure to coat everything well and then pour onto the baking sheet. Place in the oven for 15 minutes.
-Remove baking sheet from the oven after 15 minutes and add the sausage to the baking sheet. You will bake an additional 20-25 minutes, or until the veggies are cooked through and the sausage is cooked completely. Make sure to toss the ingredients around once or twice while cooking to avoid burning/sticking to the pan.
-You will need to watch the dish closely because the oven may cook this dish quicker than I have put on here. It really depends on your oven.
-Serve
Enjoy! :)
This recipe has your lean protein, your starch, and some peppers and onions. To add to the nutrition of this dinner, we served this meal with some sauteed garlic green beans and some fresh sliced strawberries and bananas on the side. If you have leftovers, they taste great if you scramble some eggs in the morning and have as a "hash".
The original recipe calls for the use of chicken sausage but the store was all out of the brand we usually buy, so I opted to try out Hot Italian Turkey Sausage and they tasted just as good as chicken sausage, and also added some spice to the meal, which is always a hit in our house. They do offer the turkey sausage in a mild and sweet option as well.
Turkey Sausage w/Roasted Potatoes, Onions, and Bell Peppers
Serves: 4 large portions or 6 smaller portions
Adapted by: http://www.skinnytaste.com/2011/10/roasted-potatoes-chicken-sausage-and.html
Ingredients:
1 pound Italian Chicken Sausage - we used Shady Brook Farms Hot Italian Turkey Sausage Links (6 links)
1.5 pounds potatoes (approx 3 large potatoes) - we used red potatoes
1 red bell pepper, cut into 1'' pieces
1 green bell pepper, cut into 1'' pieces
1 medium onion, cut into 1'' pieces
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
olive oil spray or nonstick cooking spray - we used olive oil spray
Directions:
-Preheat oven to 375 degrees. Spray a large nonstick baking sheet with olive oil or nonstick cooking spray.
-Wash off and cut the potatoes. You want to cut them into small pieces or else they will take too long to cook and everything else will be overcooked, while the potatoes are not done yet.
-In a large mixing bowl, combine the potatoes, onions, red and green bell peppers, olive oil, salt, pepper, rosemary, and garlic powder. Make sure to coat everything well and then pour onto the baking sheet. Place in the oven for 15 minutes.
-Remove baking sheet from the oven after 15 minutes and add the sausage to the baking sheet. You will bake an additional 20-25 minutes, or until the veggies are cooked through and the sausage is cooked completely. Make sure to toss the ingredients around once or twice while cooking to avoid burning/sticking to the pan.
-You will need to watch the dish closely because the oven may cook this dish quicker than I have put on here. It really depends on your oven.
-Serve
Enjoy! :)
Wednesday, March 7, 2012
Parmesan Crusted Baked Pork Chops
Sometimes some of the most basic recipes come out tasting absolutely amazing. Here is a great pork chop recipe that is very easy to make and you will really enjoy. One thing I love about these pork chops is that they come out with a crispy crust, which almost makes you feel like you are eating a fried pork chop, except you don't have all the fat and calories associated with a fried pork chop. We had these baked pork chops with some veggie pasta topped with organic marinara sauce and some baby sugar snap peas on the side.
Parmesan Crusted Baked Pork Chops
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/02/italian-panko-and-parmesan-crusted-pork-chops.html
Ingredients:
4 pork loin boneless center cut pork chops OR any pork chops you prefer (I don't buy meat with bones)
1 egg, beaten
3/4 cup Italian seasoned Panko breadcrumbs
2 tablespoons reduced fat grated parmesan cheese
salt and pepper, to taste
Directions:
-preheat oven to 450 degrees.
-line a baking sheet with foil and spray with nonstick cooking spray
-In a mixing bowl, combine the breadcrumbs and parmesan cheese together.
-Dip each pork chop in the beaten egg mixture and then in the breadcrumb mixture and place on the baking sheet. Do this with all remaining pork chops.
-Season all with salt and pepper on top.
-Bake 20-25 minutes or until the pork chops are roughly 145 degrees.
-You can turn the broiler on high just a few minutes before they are done to get an extra crispy top on the chops.
-Remove from the oven and let the meat sit for 5 minutes before serving.
Enjoy! :)
Parmesan Crusted Baked Pork Chops
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/02/italian-panko-and-parmesan-crusted-pork-chops.html
Ingredients:
4 pork loin boneless center cut pork chops OR any pork chops you prefer (I don't buy meat with bones)
1 egg, beaten
3/4 cup Italian seasoned Panko breadcrumbs
2 tablespoons reduced fat grated parmesan cheese
salt and pepper, to taste
Directions:
-preheat oven to 450 degrees.
-line a baking sheet with foil and spray with nonstick cooking spray
-In a mixing bowl, combine the breadcrumbs and parmesan cheese together.
-Dip each pork chop in the beaten egg mixture and then in the breadcrumb mixture and place on the baking sheet. Do this with all remaining pork chops.
-Season all with salt and pepper on top.
-Bake 20-25 minutes or until the pork chops are roughly 145 degrees.
-You can turn the broiler on high just a few minutes before they are done to get an extra crispy top on the chops.
-Remove from the oven and let the meat sit for 5 minutes before serving.
Enjoy! :)
Tuesday, March 6, 2012
Inside Out Egg Roll Stirfry
If you haven't noticed yet, you will probably soon realize that we make a lot of asian inspired dinners in our household. We just really like the simplicity of throwing these kinds of meals together and we really enjoy eating this type of cuisine. This is a simple, yet delicious, beef recipe that doesn't take a long time to cook. It is perfect for a weeknight dinner. This is definitely filling so you would probably only want or need a small serving of fruit on the side to complete this meal.
Inside Out Egg Roll Stirfry
Serves: 4
Adapted by: http://healthifiedkitchen.blogspot.com/2011/07/inside-out-egg-roll-stirfry.html
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 pound lean ground beef - we use lean grassfed beef
1/2 to 1 teaspoon siracha sauce - we like it spicy so we use 1 teaspoon
1/2 teaspoon seasoning salt
1/2 small head of green cabbage, shredded
1 green bell pepper, diced
4 tablespoons light soy sauce
3 teaspoons cornstarch mixed with 1 cup reduced sodium beef broth
1 teaspoon ground black pepper
2 cups brown rice, cooked with reduced sodium beef broth (replace broth for the water required) and 1/2 teaspoon season salt
Directions:
-Heat a large, nonstick skillet over medium heat. Add the olive oil and garlic. Saute for a few seconds and then add the beef, siracha sauce and season salt. Stir fry until the beef is crumbled and browned. Drain any fat.
-Add cabbage and bell pepper and cook for approx 7 minutes, making sure to toss everything together.
-Stir in soy sauce and cornstarch mixture. Season with pepper.
-Cook until sauce has thickened, continuing to stir together.
-Serve this mixture on top of brown rice.
Enjoy! :)
Inside Out Egg Roll Stirfry
Serves: 4
Adapted by: http://healthifiedkitchen.blogspot.com/2011/07/inside-out-egg-roll-stirfry.html
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 pound lean ground beef - we use lean grassfed beef
1/2 to 1 teaspoon siracha sauce - we like it spicy so we use 1 teaspoon
1/2 teaspoon seasoning salt
1/2 small head of green cabbage, shredded
1 green bell pepper, diced
4 tablespoons light soy sauce
3 teaspoons cornstarch mixed with 1 cup reduced sodium beef broth
1 teaspoon ground black pepper
2 cups brown rice, cooked with reduced sodium beef broth (replace broth for the water required) and 1/2 teaspoon season salt
Directions:
-Heat a large, nonstick skillet over medium heat. Add the olive oil and garlic. Saute for a few seconds and then add the beef, siracha sauce and season salt. Stir fry until the beef is crumbled and browned. Drain any fat.
-Add cabbage and bell pepper and cook for approx 7 minutes, making sure to toss everything together.
-Stir in soy sauce and cornstarch mixture. Season with pepper.
-Cook until sauce has thickened, continuing to stir together.
-Serve this mixture on top of brown rice.
Enjoy! :)
Monday, March 5, 2012
Loaded Mashed Sweet Potatoes
You all probably think I eat way too many sweet potato dishes. I seriously have an addiction to them and could eat them almost every single day. It is my belief that if you are going to eat a potato, it should most definitely be a sweet potato because they are loaded with vital nutrients. This is a fun way to make sweet potatoes in a savory way rather than sweetened, like most recipes call for. These taste great with some grilled steaks or pork chops.
Loaded Mashed Sweet Potatoes
Serves: 4
Adapted by: http://www.cookinghealthyforme.com/2012/03/loaded-mashed-sweet-potatoes.html
Ingredients
2 medium to large sweet potatoes, peeled and cut into 1'' cubes
2 tablespoons extra virgin olive oil
1/4 cup reduced fat grated parmesan cheese
1/3 cup skim milk, hot
1/4 teaspoon lite salt
2 scallions, green parts only and thinly sliced
2 to 3 slices of bacon, cooked crisp and crumbled - I use the lower fat, center cut bacon
1 tablespoon parmesan cheese, freshly grated to put on top
Directions
-Bring a large pot of water to a boil on the stove
-Add the cubed sweet potatoes to the water and boil 7 - 9 minutes or until they are fork tender. Drain the water.
-In a large mixing bowl, add the cooked sweet potato chunks, olive oil, parmesan and hot milk (you can get hot milk by placing it in a saucepan and warming it over medium heat, making sure to stir frequently to prevent scorching)
-Use a hand masher or a hand mixer to blend the ingredients just until smooth.
-Serve mashed potatoes on a plate and top with bacon pieces, scallions, and some grated parmesan cheese on top.
Enjoy! :)
Loaded Mashed Sweet Potatoes
Serves: 4
Adapted by: http://www.cookinghealthyforme.com/2012/03/loaded-mashed-sweet-potatoes.html
Ingredients
2 medium to large sweet potatoes, peeled and cut into 1'' cubes
2 tablespoons extra virgin olive oil
1/4 cup reduced fat grated parmesan cheese
1/3 cup skim milk, hot
1/4 teaspoon lite salt
2 scallions, green parts only and thinly sliced
2 to 3 slices of bacon, cooked crisp and crumbled - I use the lower fat, center cut bacon
1 tablespoon parmesan cheese, freshly grated to put on top
Directions
-Bring a large pot of water to a boil on the stove
-Add the cubed sweet potatoes to the water and boil 7 - 9 minutes or until they are fork tender. Drain the water.
-In a large mixing bowl, add the cooked sweet potato chunks, olive oil, parmesan and hot milk (you can get hot milk by placing it in a saucepan and warming it over medium heat, making sure to stir frequently to prevent scorching)
-Use a hand masher or a hand mixer to blend the ingredients just until smooth.
-Serve mashed potatoes on a plate and top with bacon pieces, scallions, and some grated parmesan cheese on top.
Enjoy! :)
Turkey Breast Cutlets Stuffed with Zucchini and Garlic Herb Cheese
We had a very busy weekend and last night we just wanted to relax and enjoy a delicious and healthy supper. I threw together this turkey dish and we devoured it. We are already looking forward to leftovers at lunch today. It is quick and very simple to prepare. It is also healthy and you will really like the flavors. We had garlic roasted asparagus and homemade oven baked onion rings with this dish.
Turkey Breast Cutlets Stuffed w/Zucchini and Garlic Herb Cheese
Serves: 4
Ingredients
1 teaspoon extra virgin olive oil
1 pound boneless turkey breast cutlets
1 medium green zucchini, shredded
2 teaspoons minced garlic
2 teaspoons reduced fat grated parmesan cheese
salt and pepper, to taste
Laughing Cow Garlic and Herb cheese wedges
1/4 cup italian seasoned bread crumbs
Directions
-In a saucepan, add 1 teaspoon extra virgin olive oil and heat on medium heat. Combine the shredded zucchini, minced garlic, and grated parmesan cheese. Cook over medium heat for 3 to 4 minutes, stirring frequently.
-Lay out the boneless turkey cutlets on a plate. For each cutlet you will put 1/2 of a cheese wedge in the center of it and then spread some of the zucchini mixture on top. Do this to all of the turkey cutlets.
-Season the tops of each cutlet with pepper and/or salt.
-Roll up each of the cutlets and put a toothpick in the center of each to hold them together.
-Roll each of the cutlets in some seasoned bread crumbs.
-Place turkey cutlets on a nonstick baking sheet that has been sprayed with nonstick cooking spray.
-Bake in the oven at 425 for approximately 20-25 minutes or until the turkey is cooked to 165 degrees.
-Serve
Enjoy! :)
Turkey Breast Cutlets Stuffed w/Zucchini and Garlic Herb Cheese
Serves: 4
Ingredients
1 teaspoon extra virgin olive oil
1 pound boneless turkey breast cutlets
1 medium green zucchini, shredded
2 teaspoons minced garlic
2 teaspoons reduced fat grated parmesan cheese
salt and pepper, to taste
Laughing Cow Garlic and Herb cheese wedges
1/4 cup italian seasoned bread crumbs
Directions
-In a saucepan, add 1 teaspoon extra virgin olive oil and heat on medium heat. Combine the shredded zucchini, minced garlic, and grated parmesan cheese. Cook over medium heat for 3 to 4 minutes, stirring frequently.
-Lay out the boneless turkey cutlets on a plate. For each cutlet you will put 1/2 of a cheese wedge in the center of it and then spread some of the zucchini mixture on top. Do this to all of the turkey cutlets.
-Season the tops of each cutlet with pepper and/or salt.
-Roll up each of the cutlets and put a toothpick in the center of each to hold them together.
-Roll each of the cutlets in some seasoned bread crumbs.
-Place turkey cutlets on a nonstick baking sheet that has been sprayed with nonstick cooking spray.
-Bake in the oven at 425 for approximately 20-25 minutes or until the turkey is cooked to 165 degrees.
-Serve
Enjoy! :)
Friday, March 2, 2012
Whiteout Cocoa
Every now and then you just need to enjoy something indulgent and not feel guilty about it. Let me tell you that this whiteout cocoa is just what you want on a cold day. It is absolutely delicious and is perfect if you need to be warmed up. This cocoa recipe is a lightened up version, so you don't have to feel super guilty about enjoying a cup of it. Trust me...you definitely want to try this!
Whiteout Cocoa
Serves: 4 to 6
Adapted by: http://www.sprinklebakes.com/2012/02/whiteout-cocoa.html
Ingredients:
3 cups skim milk
1 cup fat free half and half
6 oz white chocolate chips
1 1/2 teaspoons vanilla extract
whipped cream and sprinkles for topping
Directions:
-Place skim milk, half and half, vanilla and white chocolate chips in a large pot, and place over medium heat. Stir occasionally until the chocolate has melted and then reduced heat to medium-low.
-Cook, stirring occasionally until the mixture is very hot and everything is melted and blended together. Divide the mixture between mugs and top with whipped cream and sprinkles.
-Serve immediately
Enjoy! :)
Whiteout Cocoa
Serves: 4 to 6
Adapted by: http://www.sprinklebakes.com/2012/02/whiteout-cocoa.html
Ingredients:
3 cups skim milk
1 cup fat free half and half
6 oz white chocolate chips
1 1/2 teaspoons vanilla extract
whipped cream and sprinkles for topping
Directions:
-Place skim milk, half and half, vanilla and white chocolate chips in a large pot, and place over medium heat. Stir occasionally until the chocolate has melted and then reduced heat to medium-low.
-Cook, stirring occasionally until the mixture is very hot and everything is melted and blended together. Divide the mixture between mugs and top with whipped cream and sprinkles.
-Serve immediately
Enjoy! :)
Slow Cooker Cream Cheese Chicken Chili
Only in Kansas would it be sunny and 70 yesterday and in the low 30's and snowing today. What is better than a hot bowl of delicious chili on a cold, wintery day. Now I love me some beef chili but every now and then it is nice to have something a little different. This chicken chili recipe is exactly what I wanted. It is creamy, hearty, and warms you right up. The best thing about this cream cheese chicken chili is that you throw all the ingredients in the slow cooker and go on about your day. This chili is great all on its own and I doubt you will need anything to eat with a bowl of it, but if you do want something on the side, a nice serving of baked tortilla chips would be complimentary. Try this scrumptious chili recipe the next time it is cold and dreary where you live and let me know how you like it.
Slow Cooker Cream Cheese Chicken Chili
Serves: 6
Adapted by: http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html
Ingredients:
1 can reduced sodium black beans, drained and rinsed
1 can reduced sodium corn, undrained
1 can rotel, undrained - we use the spicy rotel, but if you want a less spicy dish you could use original or mild
1 package dry ranch dressing mix
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 8-oz package light cream cheese
1 pound boneless chicken breasts
Directions:
-Place chicken breasts in the bottom of the slow cooker.
-Pour the whole can of corn, rotel, and black beans on top of the chicken.
-Next pour all the dry seasonings on top and stir the entire mixture together.
-Place the cream cheese on the top of everything and cover with a lid.
-Cook on low for 6 to 8 hours.
-Once it has cooked, you will want to stir the ingredients together again and shred the chicken breasts with a fork, if the meat didn't shred on its own.
-Serve in a bowl
*TIP: A nice dollop of reduced fat sour cream and some sliced scallions on top are quite delicious.
Enjoy! :)
Slow Cooker Cream Cheese Chicken Chili
Serves: 6
Adapted by: http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html
Ingredients:
1 can reduced sodium black beans, drained and rinsed
1 can reduced sodium corn, undrained
1 can rotel, undrained - we use the spicy rotel, but if you want a less spicy dish you could use original or mild
1 package dry ranch dressing mix
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 8-oz package light cream cheese
1 pound boneless chicken breasts
Directions:
-Place chicken breasts in the bottom of the slow cooker.
-Pour the whole can of corn, rotel, and black beans on top of the chicken.
-Next pour all the dry seasonings on top and stir the entire mixture together.
-Place the cream cheese on the top of everything and cover with a lid.
-Cook on low for 6 to 8 hours.
-Once it has cooked, you will want to stir the ingredients together again and shred the chicken breasts with a fork, if the meat didn't shred on its own.
-Serve in a bowl
*TIP: A nice dollop of reduced fat sour cream and some sliced scallions on top are quite delicious.
Enjoy! :)
Thursday, March 1, 2012
Thai Basil Chicken
My husband and I successfully completed "No Fast Food" February. We are going to attempt to not eat any fast food or eat out at any restaurants the entire month of March. We also are hoping to try some new types of cuisine at home each week. Here is our first attempt at doing this. We love Thai food but I have never made it myself. We always just go to our local thai restaurant, which is amazing by the way. This recipe was extremely delicious and not hard to make at all. It pairs well with some steamed brown rice or jasmine rice and some steamed stir fry mixed veggies.
Thai Basil Chicken
Serves 4
Adapted by: http://www.yourhomebasedmom.com/thai-basil-chicken/
Ingredients
1 tablespoon canola oil
3 cloves of garlic, minced
1/4 - 1/2 teaspoon red pepper flakes (we used 1/2 teaspoon)
1 pound boneless, skinless chicken breasts, cut into bite size chunks
1/4 cup oyster sauce
1/4 cup hoisin sauce (try to use lower sodium if you can find it)
2 tablespoons reduced sodium soy sauce
1 tablespoon granulated sugar
1 bunch fresh basil, equivalent to about 1/2 cup, torn into bite size pieces
2 large tomatoes, chopped
1 medium green bell pepper, sliced thinly (we added this because we thought it sounded good)
Directions:
Heat the oil in a large frying pan over medium heat. Add the garlic and red pepper flakes. Stir consistently for -about 30-60 seconds, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until the onions are translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
-Mix together the oyster sauce, hoisin sauce, soy sauce, and sugar and add into chicken. Stir until everything is well coated. Turn the heat down to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. While still on the stove over medium heat, let the tomatoes and basil sit, without stirring, for about 5 minutes to allow the basil to wilt slightly and the tomatoes to warm. Stir the mixture until everything is well combined and heated through.
-Best when served immediately over rice
*Tip: This would be really delicious if you replaced the chicken with a lean, boneless sirloin beef. You would then have Thai Basil Beef, which is just as tasty I am sure.
Enjoy! :)
Thai Basil Chicken
Serves 4
Adapted by: http://www.yourhomebasedmom.com/thai-basil-chicken/
Ingredients
1 tablespoon canola oil
3 cloves of garlic, minced
1/4 - 1/2 teaspoon red pepper flakes (we used 1/2 teaspoon)
1 pound boneless, skinless chicken breasts, cut into bite size chunks
1/4 cup oyster sauce
1/4 cup hoisin sauce (try to use lower sodium if you can find it)
2 tablespoons reduced sodium soy sauce
1 tablespoon granulated sugar
1 bunch fresh basil, equivalent to about 1/2 cup, torn into bite size pieces
2 large tomatoes, chopped
1 medium green bell pepper, sliced thinly (we added this because we thought it sounded good)
Directions:
Heat the oil in a large frying pan over medium heat. Add the garlic and red pepper flakes. Stir consistently for -about 30-60 seconds, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until the onions are translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
-Mix together the oyster sauce, hoisin sauce, soy sauce, and sugar and add into chicken. Stir until everything is well coated. Turn the heat down to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. While still on the stove over medium heat, let the tomatoes and basil sit, without stirring, for about 5 minutes to allow the basil to wilt slightly and the tomatoes to warm. Stir the mixture until everything is well combined and heated through.
-Best when served immediately over rice
*Tip: This would be really delicious if you replaced the chicken with a lean, boneless sirloin beef. You would then have Thai Basil Beef, which is just as tasty I am sure.
Enjoy! :)
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