I feel like cauliflower is one of those vegetables that people either love or they hate, and their is no in between. I absolutely love cauliflower and cook it quite frequently. I definitely think it needs additional spices and ingredients added to it or it can be quite bland. This is a very simple side dish that would be perfect for Thanksgiving dinner. You could even add some broccoli and do Roasted Broccoli and Cauliflower. I think this is what I am doing for our Thanksgiving.
Oven Roasted Cauliflower
Serves 6-8
Adapted from: http://oneperfectbite.blogspot.com/2011/11/oven-roasted-cauliflower.html
Ingredients:
1 medium head of cauliflower (about 2 1/2 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated reduced fat parmesan cheese
Directions:
-Preheat oven to 450 degrees.
-In a bowl, combine cauliflower and garlic. Drizzle with olive oil, lemon juice, and salt and pepper. Transfer to a baking dish/baking sheet that has been sprayed with nonstick cooking spray.
-Make sure to keep them in a single layer so they cook evenly.
-Roast for about 25 minutes; make sure to stir at least once to prevent scorching.
-Sprinkle with parmesan cheese and serve
Enjoy! :)
*As always, this could be used any meal of the year, not just Thanksgiving.
Thursday, November 10, 2011
Wednesday, November 9, 2011
Thanksgiving Recipe Idea: Wild Rice Pilaf
When you think of Thanksgiving dinner, you probably imagine turkey, dinner rolls, mashed potatoes with gravy, stuffing, sweet potato casserole, pumpkin pie, pecan pie, etc... If you are anything like me, you probably tend to have the same kind of dishes every year for Thanksgiving. This year, since we are hosting at our house, we decided to make tons of new dishes and try to stay away from some of the standard Thanksgiving dishes, or at least spruce them up and make them slightly different and more healthy. I think this Wild Rice Pilaf dish is a great side dish idea for Thanksgiving. While it is still a starchy carb, it is something a little different and I imagine it will go great with some roasted turkey or ham. The dish also has some very good nutritional qualities.
An added bonus to this dish is that it can be cooked in a slow cooker, which means more room in the oven for your other side dishes and your turkey or ham! :)
Wild Rice Pilaf
Serves: 8 - 10 servings
Adapted from: http://www.myrecipes.com/recipe/wild-rice-pilaf-50400000107593/
Ingredients:
1 cup brown rice - uncooked
1 cup wild rice - uncooked
2 tablespoons light butter - melted
1 32-oz low sodium chicken broth
1 cup diced sweet onion
3/4 teaspoon black pepper
1 package dried cherries (5.5 oz) - coarsely chopped or about 1 cup
1 cup coarsely chopped pecans
Directions:
-In a slow-cooker, lightly grease or spray nonstick cooking spray in and around it.
-Combine the brown rice, wild rice, and melted butter in the slow-cooker and make sure all rice is coated with the butter.
-Stir in chicken broth, onion, and black pepper.
-Cover the slow-cooker and cook on HIGH for 3.5 - 4 hours or until the rice is tender.
-Stir in chopped cherries and stir together until completely mixed.
-Turn off heat, cover the slow-cooker, and let it sit for 15 minutes.
-Meanwhile, you will want to toast your pecans. You will do this in a nonstick skillet over medium low heat. Make sure to toast them for 4 to 5 minutes and stir often. Stir the toasted pecans into the wild rice pilaf right before serving.
Enjoy! :)
An added bonus to this dish is that it can be cooked in a slow cooker, which means more room in the oven for your other side dishes and your turkey or ham! :)
Wild Rice Pilaf
Serves: 8 - 10 servings
Adapted from: http://www.myrecipes.com/recipe/wild-rice-pilaf-50400000107593/
Ingredients:
1 cup brown rice - uncooked
1 cup wild rice - uncooked
2 tablespoons light butter - melted
1 32-oz low sodium chicken broth
1 cup diced sweet onion
3/4 teaspoon black pepper
1 package dried cherries (5.5 oz) - coarsely chopped or about 1 cup
1 cup coarsely chopped pecans
Directions:
-In a slow-cooker, lightly grease or spray nonstick cooking spray in and around it.
-Combine the brown rice, wild rice, and melted butter in the slow-cooker and make sure all rice is coated with the butter.
-Stir in chicken broth, onion, and black pepper.
-Cover the slow-cooker and cook on HIGH for 3.5 - 4 hours or until the rice is tender.
-Stir in chopped cherries and stir together until completely mixed.
-Turn off heat, cover the slow-cooker, and let it sit for 15 minutes.
-Meanwhile, you will want to toast your pecans. You will do this in a nonstick skillet over medium low heat. Make sure to toast them for 4 to 5 minutes and stir often. Stir the toasted pecans into the wild rice pilaf right before serving.
Enjoy! :)
Tuesday, November 8, 2011
Cashew Beef
I think it goes without saying that we love to have chinese/asian style foods for supper quite often in our household. This is a very simple and delicious cashew beef recipe. I hope you like it. We served the beef dish with some spicy garlic green beans and a small portion of steamed jasmine rice. Usually I use brown rice for any recipe that calls for rice, but every now and then we splurge and have jasmine rice. The only reason I am a huge fan of brown rice is because it is a whole grain and jasmine rice is not.
Cashew Beef
Serves 4 main dish servings
Adapted from: http://cookaholicwife.blogspot.com/2011/06/cashew-beef.html
Ingredients:
2 tablespoons extra virgin olive oil or canola oil
1 pound flank steak or boneless sirloin steak - cut into 1'' strips (we used boneless grassfed sirloin steak)
4 green onions - diced
1 teaspoon minced garlic or 2 cloves of garlic - diced finely
2/3 cup cashews (we used the lightly salted cashews)
4 teaspoons low sodium soy sauce
2 teaspoons sesame oil
1/2 cup cold water
4 teaspoons cornstarch
1/2 teaspoon ground ginger
1/8 teaspoon red cayenne pepper
1/8 teaspoon ground black pepper
2 cups of jasmine rice - steamed/cooked
Directions:
-Add 1 tablespoon of extra virgin olive oil or canola oil to a large wok or nonstick skillet over medium heat.
-In a small bowl, combine the following ingredients and stir together until blended well: soy sauce, sesame oil, water, cornstarch, ginger, black pepper, and cayenne
-To the heated wok/pan, add the strips of beef and cook until the beef is brown and almost cooked completely. This will only take a few minutes if you sliced the beef thin enough.
-Remove beef from the wok once it is browned and place on a plate and in the microwave to stay warm.
-Add the additional tablespoon of olive oil or canola oil to the wok. Add the green onions, garlic, and cashews and cook for about 1 minute, stirring constantly.
-Add the liquid mixture to the wok and stir together with the onions, garlic, and cashews.
-Bring liquid to a boil and then turn down to low to simmer and thicken. Add the beef to the pan and stir all the ingredients together.
-Serve
Enjoy! :)
*Tip:
-Chicken or pork could be substituted if you don't wish to use beef.
Cashew Beef
Serves 4 main dish servings
Adapted from: http://cookaholicwife.blogspot.com/2011/06/cashew-beef.html
Ingredients:
2 tablespoons extra virgin olive oil or canola oil
1 pound flank steak or boneless sirloin steak - cut into 1'' strips (we used boneless grassfed sirloin steak)
4 green onions - diced
1 teaspoon minced garlic or 2 cloves of garlic - diced finely
2/3 cup cashews (we used the lightly salted cashews)
4 teaspoons low sodium soy sauce
2 teaspoons sesame oil
1/2 cup cold water
4 teaspoons cornstarch
1/2 teaspoon ground ginger
1/8 teaspoon red cayenne pepper
1/8 teaspoon ground black pepper
2 cups of jasmine rice - steamed/cooked
Directions:
-Add 1 tablespoon of extra virgin olive oil or canola oil to a large wok or nonstick skillet over medium heat.
-In a small bowl, combine the following ingredients and stir together until blended well: soy sauce, sesame oil, water, cornstarch, ginger, black pepper, and cayenne
-To the heated wok/pan, add the strips of beef and cook until the beef is brown and almost cooked completely. This will only take a few minutes if you sliced the beef thin enough.
-Remove beef from the wok once it is browned and place on a plate and in the microwave to stay warm.
-Add the additional tablespoon of olive oil or canola oil to the wok. Add the green onions, garlic, and cashews and cook for about 1 minute, stirring constantly.
-Add the liquid mixture to the wok and stir together with the onions, garlic, and cashews.
-Bring liquid to a boil and then turn down to low to simmer and thicken. Add the beef to the pan and stir all the ingredients together.
-Serve
Enjoy! :)
*Tip:
-Chicken or pork could be substituted if you don't wish to use beef.
Monday, November 7, 2011
Spicy Round Steak Casserole
This is not a Thanksgiving recipe, but I wanted to share it with all of you. We had this a few days ago and it was simple and delicious. We are getting 1/2 grass-fed beef cow later in the week and we wanted to use up the last cuts of beef we had remaining from the one we got last year. This casserole is great because it has all the important components of what a meal should consist of all in one pan. A simple salad or some fresh fruit would compliment this dish. I served this casserole with some fresh pear slices on the side.
Spicy Round Steak Casserole
Serves 4
Adapted from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=17059
Ingredients:
1 pound beef round steak - cut in cubes
1 1/2 cups tomato sauce - use the lower sodium kind
1 teaspoon garlic
1 tablespoon onion powder
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup mushrooms, chopped - we used baby bella mushrooms
1 large potato - diced into small chunks - you can peel if you wish but I leave the skin on because that is where the nutrients are
1/2 cup carrots - diced small
1 cups water
2 cups low sodium beef broth
1 tablespoon olive oil or canola oil
Directions:
-preheat oven to 350 degrees.
-Cut the beef round steaks into bite size chunks
-In a skillet, heat the oil over medium high heat and add the chunks of round steak to the pan. Season with salt and pepper and cook just until all the pieces are browned.
-Once the meat is browned, place the round steak in a casserole pan. I used a 13 x 9 inch baking dish and sprayed it with nonstick cooking spray.
-In a bowl, combine the garlic, onion powder, bell peppers, mushrooms, potatoes, carrots, water, and beef broth together.
-Pour the mixture over the beef in the baking dish.
-Bake in a 350 degree oven for 60 minutes. Check the dish and it might need to cook an additional 30 minutes. The dish is ready when the sauce is thickened and not soupy like and the beef is cooked thoroughly.
Enjoy! :)
*Tip: You can place everything in a crockpot and cook on low for 6 hours if you don't want to bake this dish.
Spicy Round Steak Casserole
Serves 4
Adapted from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=17059
Ingredients:
1 pound beef round steak - cut in cubes
1 1/2 cups tomato sauce - use the lower sodium kind
1 teaspoon garlic
1 tablespoon onion powder
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup mushrooms, chopped - we used baby bella mushrooms
1 large potato - diced into small chunks - you can peel if you wish but I leave the skin on because that is where the nutrients are
1/2 cup carrots - diced small
1 cups water
2 cups low sodium beef broth
1 tablespoon olive oil or canola oil
Directions:
-preheat oven to 350 degrees.
-Cut the beef round steaks into bite size chunks
-In a skillet, heat the oil over medium high heat and add the chunks of round steak to the pan. Season with salt and pepper and cook just until all the pieces are browned.
-Once the meat is browned, place the round steak in a casserole pan. I used a 13 x 9 inch baking dish and sprayed it with nonstick cooking spray.
-In a bowl, combine the garlic, onion powder, bell peppers, mushrooms, potatoes, carrots, water, and beef broth together.
-Pour the mixture over the beef in the baking dish.
-Bake in a 350 degree oven for 60 minutes. Check the dish and it might need to cook an additional 30 minutes. The dish is ready when the sauce is thickened and not soupy like and the beef is cooked thoroughly.
Enjoy! :)
*Tip: You can place everything in a crockpot and cook on low for 6 hours if you don't want to bake this dish.
Thanksgiving Recipe Idea: Buttery Lemon Broccolini
Broccolini is one of my new favorite vegetables. I had never had it until just a few weeks ago. For those that don't know, I am a huge fan of broccoli. I literally could eat it every single day. It's a wonder I had not had broccolini before now. If you haven't had it before, you should definitely try this recipe. This is a great side dish idea for Thanksgiving because it is healthy and very simple to make. Also, you need a few non-starchy vegetables served on this calorie-loaded day!
Buttery Lemon Broccolini
Serves 4 - can be doubled for 8 servings
Adapted from: http://www.myrecipes.com/recipe/buttery-lemon-broccolini-10000001932670/
Ingredients:
4 quarts water
3/4 teaspoon salt, divided
2 (6 ounce) packages of broccolini
1 tablespoon light butter, softened
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
Directions:
-Bring 4 quarts of water to a boil in a large saucepan; add 1/2 teaspoon salt. Cook broccolini in batches for 5 minutes; remove with a slotted spoon. Drain and discard the water.
-Combine softened butter, lemon rind, and lemon juice with a fork until blended. Return broccolini to the saucepan over medium high heat and stir in the butter mixture. Add in the 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss the broccolini until coated well with all ingredients.
-Serve
Enjoy! :)
*Tip:
-If you don't think you will like the buttery lemon broccolini, you could alter this dish and do garlic and parmesan cheese instead of the lemon. I've tried both versions and they are equally tasty.
Buttery Lemon Broccolini
Serves 4 - can be doubled for 8 servings
Adapted from: http://www.myrecipes.com/recipe/buttery-lemon-broccolini-10000001932670/
Ingredients:
4 quarts water
3/4 teaspoon salt, divided
2 (6 ounce) packages of broccolini
1 tablespoon light butter, softened
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
Directions:
-Bring 4 quarts of water to a boil in a large saucepan; add 1/2 teaspoon salt. Cook broccolini in batches for 5 minutes; remove with a slotted spoon. Drain and discard the water.
-Combine softened butter, lemon rind, and lemon juice with a fork until blended. Return broccolini to the saucepan over medium high heat and stir in the butter mixture. Add in the 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss the broccolini until coated well with all ingredients.
-Serve
Enjoy! :)
*Tip:
-If you don't think you will like the buttery lemon broccolini, you could alter this dish and do garlic and parmesan cheese instead of the lemon. I've tried both versions and they are equally tasty.
Thanksgiving Recipe Idea: Streusel Crusted Sweet Potato Balls
Since Thanksgiving will be here before we know it, I will focus my recipes in the coming weeks on different dishes you can make for Thanksgiving. My attempt is to show different recipes that are a healthier version, while still tasty and exactly what you want when you think of Thanksgiving dinner. These recipes can always be used at any meal of the year, but I believe they will compliment the perfect Thanskgiving.
Streusel Crusted Sweet Potato Balls sound like so much fun to make and they sound delicious. You always have the traditional sweet potato pie served at Thanksgiving, but this recipe puts a different spin on the classic version. I think you will truly love these. They do take a little time to prep but it is so worth it. Also, this dish doesn't cost a lot to make, which is an added bonus. Tip: If you want potatoes at your Thanksgiving dinner, try to use sweet potatoes instead of white potatoes, because they are so much healthier! Save your calories and sinfulness for desserts! lol
Streusel Crusted Sweet Potato Balls
Adapted from: http://www.salad-in-a-jar.com/family-recipes/streusel-crusted-sweet-potato-balls
Ingredients:
2 1/2 cups sweet potatoes, peeled and mashed
1/2 teaspoon salt
dash of red cayenne pepper
2 tablespoons light butter melted
1/2 cup miniature marshmallows, halved
2 egg whites
1 teaspoon water
1/2 cup pecans, finely chopped (using healthy fats in the pecans!)
1/2 cup quick cooking oats
1 tablespoon brown sugar
Directions:
-First you will want to cook the sweet potatoes. You can do this by baking them at 400 degrees until they are soft or you can peel them and cut them up and boil them in water until they are fork tender. I opted for the baking option because it retains more of the nutritional benefits of the sweet potato.
-Once potatoes are cooked, mash with a fork, masher, or food processor. I used a potato masher.
-Season sweet potatoes with salt and pepper and add the melted butter and halved marshmallows. Place bowl in refrigerator to cool down.
-In a small bowl, combine the egg whites and water with a fork.
-In a medium bowl, combine the pecans, oatmeal, and brown sugar and combine well.
-Remove sweet potato mixture from the refrigerator.
-Make balls approx 1/4 to 1/3 cup size.
-Roll each ball in the egg white mixture and then into the pecan-oatmeal mixture.
-Place sweet potato balls on a nonstick baking sheet and spray with spray butter or brush some melted butter on top of each ball.
-Bake in a 400 degree oven for 20 minutes or until slightly brown and heated thoroughly.
-Serve
Enjoy! :)
*Tips:
-You can go ahead and bake the sweet potatoes a day or two ahead to save on time and oven space. Just refrigerate them when they are done.
Streusel Crusted Sweet Potato Balls sound like so much fun to make and they sound delicious. You always have the traditional sweet potato pie served at Thanksgiving, but this recipe puts a different spin on the classic version. I think you will truly love these. They do take a little time to prep but it is so worth it. Also, this dish doesn't cost a lot to make, which is an added bonus. Tip: If you want potatoes at your Thanksgiving dinner, try to use sweet potatoes instead of white potatoes, because they are so much healthier! Save your calories and sinfulness for desserts! lol
Streusel Crusted Sweet Potato Balls
Adapted from: http://www.salad-in-a-jar.com/family-recipes/streusel-crusted-sweet-potato-balls
Ingredients:
2 1/2 cups sweet potatoes, peeled and mashed
1/2 teaspoon salt
dash of red cayenne pepper
2 tablespoons light butter melted
1/2 cup miniature marshmallows, halved
2 egg whites
1 teaspoon water
1/2 cup pecans, finely chopped (using healthy fats in the pecans!)
1/2 cup quick cooking oats
1 tablespoon brown sugar
Directions:
-First you will want to cook the sweet potatoes. You can do this by baking them at 400 degrees until they are soft or you can peel them and cut them up and boil them in water until they are fork tender. I opted for the baking option because it retains more of the nutritional benefits of the sweet potato.
-Once potatoes are cooked, mash with a fork, masher, or food processor. I used a potato masher.
-Season sweet potatoes with salt and pepper and add the melted butter and halved marshmallows. Place bowl in refrigerator to cool down.
-In a small bowl, combine the egg whites and water with a fork.
-In a medium bowl, combine the pecans, oatmeal, and brown sugar and combine well.
-Remove sweet potato mixture from the refrigerator.
-Make balls approx 1/4 to 1/3 cup size.
-Roll each ball in the egg white mixture and then into the pecan-oatmeal mixture.
-Place sweet potato balls on a nonstick baking sheet and spray with spray butter or brush some melted butter on top of each ball.
-Bake in a 400 degree oven for 20 minutes or until slightly brown and heated thoroughly.
-Serve
Enjoy! :)
*Tips:
-You can go ahead and bake the sweet potatoes a day or two ahead to save on time and oven space. Just refrigerate them when they are done.
Friday, November 4, 2011
Roasted Butternut Squash Soup with Shallots
Soup is one of the easiest meals to make in the winter time. You throw everything in one big pot and let it work magic. I love to try all kinds of new soups each fall/winter. Chicken Noodle Soup and potato soup can get so boring, and there are so many healthy soups out there. This soup is extremely healthy and tastes so good. It uses fall vegetables, so the produce should be a decent price at the supermarket. This soup is vegetarian, so you may want to serve it with some sort of protein. I served this soup with some toasted turkey, peppers, and provolone panini's on whole wheat bread. I hope you like this one as much as I do.
Roasted Butternut Squash Soup with Shallots
Serves 6
Adapted from: http://www.myrecipes.com/recipe/roasted-butternut-squash-shallot-soup-10000001854009/
Ingredients:
4 cups cubed and peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and chopped OR 1 onion chopped (I used shallots)
1 (1/2 inch) piece peeled fresh ginger, thinly sliced OR 1/4 teaspoon ground ginger (I used ground ginger)
2 1/2 cups fat-free, lower sodium chicken broth
2 tablespoons (1 inch) slices fresh chives
Cracked black pepper for seasoning purposes
Directions:
-Preheat oven to 375 degrees.
-Combine the first 5 ingredients in a roasting pan or baking sheet; toss well. Bake for 50 minutes or until tender, stirring occasionally. Cool for 10 minutes
-Place half of the squash mixture and half of the broth in a blender and blend until smooth OR place in a bowl and mash with a potato masher until you get a creamy consistency. Repeat with remaining squash mixture and broth. Combine all the blended soup in a pot and cook over medium heat for 5 minutes or until heated thoroughly.
-Pour some into a bowl and top with chives and pepper.
Enjoy! :)
Roasted Butternut Squash Soup with Shallots
Serves 6
Adapted from: http://www.myrecipes.com/recipe/roasted-butternut-squash-shallot-soup-10000001854009/
Ingredients:
4 cups cubed and peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and chopped OR 1 onion chopped (I used shallots)
1 (1/2 inch) piece peeled fresh ginger, thinly sliced OR 1/4 teaspoon ground ginger (I used ground ginger)
2 1/2 cups fat-free, lower sodium chicken broth
2 tablespoons (1 inch) slices fresh chives
Cracked black pepper for seasoning purposes
Directions:
-Preheat oven to 375 degrees.
-Combine the first 5 ingredients in a roasting pan or baking sheet; toss well. Bake for 50 minutes or until tender, stirring occasionally. Cool for 10 minutes
-Place half of the squash mixture and half of the broth in a blender and blend until smooth OR place in a bowl and mash with a potato masher until you get a creamy consistency. Repeat with remaining squash mixture and broth. Combine all the blended soup in a pot and cook over medium heat for 5 minutes or until heated thoroughly.
-Pour some into a bowl and top with chives and pepper.
Enjoy! :)
Wednesday, November 2, 2011
Homemade Chili Seasoning Mix
With winter approaching quickly, the time of year has come where different kinds of chili will be made in our household. Bryan loves chili and requests it weekly during the cold months. Heck, he even wants it in the summer. We are having homemade turkey and bean chili tonight. I wanted to share a simple recipe with all of you, just in case you will be having chili in your home soon.
Now, it is so easy to grab that McCormick's chili seasoning packet, but please listen to me and don't do it! The typical serving size in one of those packets is 4 servings, which equal 120 calories per packet for seasoning. This is just uncalled for. Homemade chili seasoning is simple to make and it makes enough that you can use it for several batches of chili. Also, it contains virtually no calories and tastes much better than the store bought version.
Homemade Chili Seasoning Mix
Makes approx 2/3 cup
Adapted from: http://www.mybakingaddiction.com/homemade-chili-and-taco-seasoning/
Ingredients:
4 tablespoons McCormick chili powder
1 teaspoon McCormick garlic powder
1 teaspoon McCormick onion powder
1 teaspoon McCormick crushed red pepper flakes
1/4 teaspoon McCormick red cayenne pepper
1 teaspoon McCormick ground oregano
2 teaspoons McCormick paprika
2 tablespoons McCormick ground cumin
1 teaspoon McCormick sea salt - original recipe calls for 3 teaspoons but that is not necessary
4 teaspoons McCormick black pepper
Directions:
-In a medium sized bowl, combine all the ingredients and stir together well.
-Store in an airtight container at room temperature.
*Tips:
-The chili seasoning will last up to a year if you store it correctly.
-When making your chili, start with 1 1/2 tablespoons of the chili seasoning mix and then adjust according to tastes. I will use 2 tablespoons in my chili tonight.
-No need to use McCormick brand spices; use whatever brand you prefer.
See how simple this recipe is and I promise you will love it and so will your waistlines!
Enjoy! :)
Now, it is so easy to grab that McCormick's chili seasoning packet, but please listen to me and don't do it! The typical serving size in one of those packets is 4 servings, which equal 120 calories per packet for seasoning. This is just uncalled for. Homemade chili seasoning is simple to make and it makes enough that you can use it for several batches of chili. Also, it contains virtually no calories and tastes much better than the store bought version.
Homemade Chili Seasoning Mix
Makes approx 2/3 cup
Adapted from: http://www.mybakingaddiction.com/homemade-chili-and-taco-seasoning/
Ingredients:
4 tablespoons McCormick chili powder
1 teaspoon McCormick garlic powder
1 teaspoon McCormick onion powder
1 teaspoon McCormick crushed red pepper flakes
1/4 teaspoon McCormick red cayenne pepper
1 teaspoon McCormick ground oregano
2 teaspoons McCormick paprika
2 tablespoons McCormick ground cumin
1 teaspoon McCormick sea salt - original recipe calls for 3 teaspoons but that is not necessary
4 teaspoons McCormick black pepper
Directions:
-In a medium sized bowl, combine all the ingredients and stir together well.
-Store in an airtight container at room temperature.
*Tips:
-The chili seasoning will last up to a year if you store it correctly.
-When making your chili, start with 1 1/2 tablespoons of the chili seasoning mix and then adjust according to tastes. I will use 2 tablespoons in my chili tonight.
-No need to use McCormick brand spices; use whatever brand you prefer.
See how simple this recipe is and I promise you will love it and so will your waistlines!
Enjoy! :)
Spinach Salad with Oranges, Strawberries, and Cinnamon Vinaigrette
I am not a huge fan of salad at all, but my husband loves it and attempts to have one every day. I tried this recipe for him and he was impressed. I didn't expect him to like it at all so I thought I would share it with all of you. This is a large salad so I stored a little in several containers so Bryan could have it for a few meals. If you want to use this as a main dish, you might try adding some chopped turkey breasts or chicken breasts on top of it.
Spinach Salad with Oranges, Strawberries, and Cinnamon Vinaigrette
Serves 6
Adapted from: http://www.mccormick.com/Recipes/Salads/Field-Greens-with-Oranges--Strawberries-and-Cinnamon-Vinaigrette.aspx
Ingredients:
1/3 cup olive oil
1/3 cup orange juice (we use Trop50, which is half the calories and half the sugar of normal orange juice)
1 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon salt
1 package of baby spinach leaves (6 ounces)
2 seedless oranges, peeled and sectioned
2 cups strawberry halves
1/2 cup toasted pecan pieces
Directions:
-For the vinaigrette, mix the olive oil, orange juice, sugar, cinnamon, and ginger together and whisk until blended thoroughly.
-Just before serving, toss the baby spinach with the oranges, strawberries and pecans in a large bowl. Drizzle with the cinnamon vinaigrette.
-Toss salad and serve.
*Tip
-Don't pour the vinaigrette on the whole salad if you plan on having it for several meals. Store the vinaigrette separately so the salad doesn't get all wilted and soggy.
Enjoy! :)
Spinach Salad with Oranges, Strawberries, and Cinnamon Vinaigrette
Serves 6
Adapted from: http://www.mccormick.com/Recipes/Salads/Field-Greens-with-Oranges--Strawberries-and-Cinnamon-Vinaigrette.aspx
Ingredients:
1/3 cup olive oil
1/3 cup orange juice (we use Trop50, which is half the calories and half the sugar of normal orange juice)
1 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon salt
1 package of baby spinach leaves (6 ounces)
2 seedless oranges, peeled and sectioned
2 cups strawberry halves
1/2 cup toasted pecan pieces
Directions:
-For the vinaigrette, mix the olive oil, orange juice, sugar, cinnamon, and ginger together and whisk until blended thoroughly.
-Just before serving, toss the baby spinach with the oranges, strawberries and pecans in a large bowl. Drizzle with the cinnamon vinaigrette.
-Toss salad and serve.
*Tip
-Don't pour the vinaigrette on the whole salad if you plan on having it for several meals. Store the vinaigrette separately so the salad doesn't get all wilted and soggy.
Enjoy! :)
Honey Rosemary Stuffed Pork Chops
I am a huge fan of stuffing chicken breasts or thick pork chops. You can literally throw together all kinds of fillings to go inside both kinds of meat. This is a new recipe that I tried and thought it was very tasty. I thought I would share it with all of you. This dish is quite filling, so it was served with a simple salad and some sliced oranges. I think some mashed spiced sweet potatoes might compliment this dish nicely.
Honey Rosemary Stuffed Pork Chops
Serves 4
Adapted from: http://www.mccormick.com/Recipes/Main-Dish/Honey-Rosemary-Stuffed-Pork-Chops.aspx
Ingredients:
2 tablespoons olive oil or canola oil, divided
1/2 cup chopped red onion
1 1/2 cups granny smith apple - chopped
3 tablespoons local honey, divided
2 tablespoons toasted almond slices
2 teaspoons McCormick crushed rosemary, divided
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt, divided
1/4 teaspoon McCormick garlic powder
4 boneless center-cut pork chops, 1-inch thick
1/4 teaspoon McCormick ground pepper
1/2 cup Chicken broth - reduced sodium
Directions:
-In a nonstick skillet, heat 1 tablespoon extra virgin olive oil on medium heat. Add onion and cook for 5 minutes.
-Add apples to the skillet and cook for 5 more minutes or until slightly softened.
-Pour apples and onions mixture into a bowl and add 1 tablespoon of honey, the almonds, 1 teaspoon of rosemary, apple cider vinegar, 1/4 teaspoon salt, and garlic powder. Combine all ingredients until mixed thoroughly.
-Take each pork chop and cut a horizontal slit in the center of each to form a pocket. Spoon 1/4 cup of the mixture into each of the pork chops and secure with a toothpick to keep the filling from falling out during cooking process.
-Mix together the remaining teaspoon of rosemary with the remaining salt and pepper and coat all the pork chops evenly on both sides with the spices.
-In the nonstick skillet, add the additional tablespoon of oil and heat on medium high heat.
-Add pork chops and cook 4 to 5 minutes per side or until browned.
-In a small bowl, combine the remaining 2 tablespoons of honey and chicken broth and blend together.
-Add the honey/broth combo to the skillet of chops. Cook an additional 5 minutes or until the pork is done.
-Remove pork chops and set aside to stay warm.
-In the skillet, cook the honey/broth mixture for an additional 3-4 minutes longer to thicken up and reduce some. You can poor this mixture on top of all the pork chops and serve.
Enjoy! :)
Honey Rosemary Stuffed Pork Chops
Serves 4
Adapted from: http://www.mccormick.com/Recipes/Main-Dish/Honey-Rosemary-Stuffed-Pork-Chops.aspx
Ingredients:
2 tablespoons olive oil or canola oil, divided
1/2 cup chopped red onion
1 1/2 cups granny smith apple - chopped
3 tablespoons local honey, divided
2 tablespoons toasted almond slices
2 teaspoons McCormick crushed rosemary, divided
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt, divided
1/4 teaspoon McCormick garlic powder
4 boneless center-cut pork chops, 1-inch thick
1/4 teaspoon McCormick ground pepper
1/2 cup Chicken broth - reduced sodium
Directions:
-In a nonstick skillet, heat 1 tablespoon extra virgin olive oil on medium heat. Add onion and cook for 5 minutes.
-Add apples to the skillet and cook for 5 more minutes or until slightly softened.
-Pour apples and onions mixture into a bowl and add 1 tablespoon of honey, the almonds, 1 teaspoon of rosemary, apple cider vinegar, 1/4 teaspoon salt, and garlic powder. Combine all ingredients until mixed thoroughly.
-Take each pork chop and cut a horizontal slit in the center of each to form a pocket. Spoon 1/4 cup of the mixture into each of the pork chops and secure with a toothpick to keep the filling from falling out during cooking process.
-Mix together the remaining teaspoon of rosemary with the remaining salt and pepper and coat all the pork chops evenly on both sides with the spices.
-In the nonstick skillet, add the additional tablespoon of oil and heat on medium high heat.
-Add pork chops and cook 4 to 5 minutes per side or until browned.
-In a small bowl, combine the remaining 2 tablespoons of honey and chicken broth and blend together.
-Add the honey/broth combo to the skillet of chops. Cook an additional 5 minutes or until the pork is done.
-Remove pork chops and set aside to stay warm.
-In the skillet, cook the honey/broth mixture for an additional 3-4 minutes longer to thicken up and reduce some. You can poor this mixture on top of all the pork chops and serve.
Enjoy! :)
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