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! :)
Monday, March 12, 2012
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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