I love lasagna but it makes way more food than my husband and I can ever eat before it goes bad. I saw this recipe a while back and kept it on file for me to try soon. The original recipe doesn't call for any meat but I know my husband has to have his protein so I added some beef. This was my first attempt at making these lasagna rolls and we were very impressed. These lasagna rolls were a great new recipe because they are very simple to make. The added bonus to this dish is that you can freeze them individually and then just pull out how many you want for lunches or another supper later in the week.
Knowing that lasagna can be quite filling, I only served this main dish with some sliced oranges and a small salad.
Beef & Spinach Lasagna Rolls
Serves: 9 lasagna rolls
Adapted by: http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html
Ingredients
1 pound lean ground beef OR 1 pound ground turkey breast
9 lasagna noodles, cooked (I used Healthy Harvest Wheat Lasagna noodles...gotta love them whole grains!)
10 oz frozen chopped spinach, thawed and drained of all water
15 oz light ricotta cheese OR fat free ricotta cheese (I used light ricotta)
1/2 cup reduced fat, grated parmesan cheese
1 egg OR 2 egg whites
salt and pepper
small yellow onion, diced
small green bell pepper, diced
1 large jar favorite pasta sauce (I used Muir Glen Organic Tomato and Basil Pasta Sauce)
9 tablespoons part skim mozzarella cheese, shredded
Directions
-Preheat oven to 350 degrees.
-In a mixing bowl, combine the spinach, ricotta, parmesan, egg, salt and pepper and stir together until blended well.
-In a 13x9 baking dish, place 1 cup of pasta sauce on the bottom and spread evenly.
-In a nonstick skillet, add the beef and brown until cooked through. Drain and return to the skillet. Add the onions and bell pepper and saute for an additional few minutes. Add the remainder of the pasta sauce to the skillet and simmer on low.
-Place cooked lasagna noodles on foil or wax paper in a single row. Make sure noodles have been drained well and are dry.
-Take 1/3 of the ricotta mixture and spread all the way down the cooked noodle. Repeat with remaining 8 lasagna noodles.
-Roll up each lasagna noodle, jelly roll style, and place seam side down in the baking dish.
-Ladle the meat/pasta sauce over the lasagna rolls and top each with some mozzarella cheese.
-Cover with foil and bake for 40 minutes, or until cheese is melted.
-Serve
Enjoy! :)
Monday, June 18, 2012
Homemade BBQ Sauce
This past Sunday was Father's Day and I wanted to cook something delicious for my dad to celebrate. My brother and I cooked him a feast of foods we thought were his favorite. The menu included smoked chicken, homemade bbq sauce (my first attempt), homemade wheat crescent rolls, oven roasted dill potatoes, and roasted fresh corn on the cob. For dessert, a homemade chocolate cake with chocolate mousse filling and a peanut butter buttercream frosting. He loved the entire meal.
I guess it was somewhat risky to try out a new bbq sauce on such a special day but we all ended up really enjoying this sauce. The reviews on the original recipe got rave reviews so I had high hopes it would turn out tasty. I know we will tweak it a little next time but I wanted to share it with you and let you come up with your own way to add something to it.
This sauce will be good on all sorts of meats. I plan on using the leftover sauce to make homemade bbq chicken pizza later in the week.
Homemade BBQ Sauce
Serves: approx 18 servings (2 tablespoons per serving)
Adapted by: http://www.skinnytaste.com/2012/04/homemade-kansas-style-bbq-sauce.html
Ingredients
1 1/3 cups tomato sauce
1/3 cup tomato paste
1/3 cup local honey
1/2 cup plus 3 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons all natural hickory liquid smoke
1/2 teaspoon cayenne pepper (I used 3/4 teaspoon because we like it a little spicy)
1/2 teaspoon lite salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon chili powder (I used 1/4 teaspoon)
Directions
-In a large nonstick saucepan, combine all ingredients and bring to a low boil. Reduce heat and simmer over low for 25 minutes, stirring occasionally.
-Let the sauce cool and store in the refrigerator until ready to use or serve warm fresh off the stove over your favorite meats, etc...
Enjoy! :)
I guess it was somewhat risky to try out a new bbq sauce on such a special day but we all ended up really enjoying this sauce. The reviews on the original recipe got rave reviews so I had high hopes it would turn out tasty. I know we will tweak it a little next time but I wanted to share it with you and let you come up with your own way to add something to it.
This sauce will be good on all sorts of meats. I plan on using the leftover sauce to make homemade bbq chicken pizza later in the week.
Homemade BBQ Sauce
Serves: approx 18 servings (2 tablespoons per serving)
Adapted by: http://www.skinnytaste.com/2012/04/homemade-kansas-style-bbq-sauce.html
Ingredients
1 1/3 cups tomato sauce
1/3 cup tomato paste
1/3 cup local honey
1/2 cup plus 3 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons all natural hickory liquid smoke
1/2 teaspoon cayenne pepper (I used 3/4 teaspoon because we like it a little spicy)
1/2 teaspoon lite salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon chili powder (I used 1/4 teaspoon)
Directions
-In a large nonstick saucepan, combine all ingredients and bring to a low boil. Reduce heat and simmer over low for 25 minutes, stirring occasionally.
-Let the sauce cool and store in the refrigerator until ready to use or serve warm fresh off the stove over your favorite meats, etc...
Enjoy! :)
Friday, June 15, 2012
Creamy Turkey Taco Mac
Who needs Hamburger Helper when you can make homemade meals that are very similar but so much better and tastier! I can honestly say I have not cooked Hamburger Helper since I was in college over 6 years ago and I don't think I ever will make it again. Not that I have anything against it, I just think you can make most of them from scratch and it's much healthier than the boxed version. This recipe is delicious. You get that Mexican craving fix in a pasta dish. What could be any better than that? :)
This dish is very filling so no side dish is necessary. A small salad would be a great addition if you felt you needed something else.
Creamy Turkey Taco Mac
Serves: 4 to 6
Adapted by: http://smells-like-home.com/2011/03/creamy-taco-mac/
Ingredients
20 oz ground turkey breast OR ground chicken OR lean ground beef
8 oz wheat or whole grain pasta + 1 cup reserved pasta water (use any shape of pasta you desire; I used wheat penne pasta)
1 can Rotel tomatoes - I use the original but mild will be less spicy
4 tablespoons reduced sodium taco seasoning
4 oz reduced fat cream cheese
1/2 cup reduced fat sour cream OR 1/2 cup plain, nonfat Greek Yogurt - I used greek yogurt
1/2 cup reduced fat shredded cheddar cheese plus 1/2 cup extra to throw on top
salt and pepper, to taste
sour cream, for serving - OPTIONAL
Directions
-Bring a large pot of water to boil and cook pasta according to directions on the box. Reserve 1 cup of pasta water and drain the rest.
-Over medium heat, use a saute pan and brown the meat until no longer pink. Drain and return to saute pan.
-Add taco seasoning and rotel. Simmer for 5 minutes on low heat.
-Add cooked pasta, reserved water, cream cheese, sour cream, and cheddar cheese. Stir until all the ingredients are mixed and the cheese is melted. Simmer on low for 2 to 3 minutes.
-Season with salt and pepper, as needed.
-Serve in a bowl and sprinkle with cheddar cheese and a dollop of sour cream on top.
Enjoy! :)
This dish is very filling so no side dish is necessary. A small salad would be a great addition if you felt you needed something else.
Creamy Turkey Taco Mac
Serves: 4 to 6
Adapted by: http://smells-like-home.com/2011/03/creamy-taco-mac/
Ingredients
20 oz ground turkey breast OR ground chicken OR lean ground beef
8 oz wheat or whole grain pasta + 1 cup reserved pasta water (use any shape of pasta you desire; I used wheat penne pasta)
1 can Rotel tomatoes - I use the original but mild will be less spicy
4 tablespoons reduced sodium taco seasoning
4 oz reduced fat cream cheese
1/2 cup reduced fat sour cream OR 1/2 cup plain, nonfat Greek Yogurt - I used greek yogurt
1/2 cup reduced fat shredded cheddar cheese plus 1/2 cup extra to throw on top
salt and pepper, to taste
sour cream, for serving - OPTIONAL
Directions
-Bring a large pot of water to boil and cook pasta according to directions on the box. Reserve 1 cup of pasta water and drain the rest.
-Over medium heat, use a saute pan and brown the meat until no longer pink. Drain and return to saute pan.
-Add taco seasoning and rotel. Simmer for 5 minutes on low heat.
-Add cooked pasta, reserved water, cream cheese, sour cream, and cheddar cheese. Stir until all the ingredients are mixed and the cheese is melted. Simmer on low for 2 to 3 minutes.
-Season with salt and pepper, as needed.
-Serve in a bowl and sprinkle with cheddar cheese and a dollop of sour cream on top.
Enjoy! :)
Thursday, June 14, 2012
Slow-Cooker Spicy Baked Beans
Summer is in full swing and summer just isn't summer if you don't have backyard bbq's. What is one staple recipe at most bbq's? Baked Beans! These baked beans are scrumptious and so easy to make. You won't want to buy canned versions again. One major reason why I wanted to find a delicious slow-cooker bean recipe is because when you have a bbq, you are typically busy trying to get so many things done and this is one way to have one less thing to worry about.
This recipe makes a large amount but I think you could 1/2 the recipe for a smaller portion. These will stay in the refrigerator for several days as well.
Slow-Cooker Spicy Baked Beans
Serves: 8
Adapted by: http://eclecticrecipes.com/spicy-baked-beans
Ingredients:
1 pound great northern beans, soaked overnight
4 cups water OR vegetable stock - I use vegetable stock for more flavor
2 jalapenos, seeds removed and chopped
1 small can tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
2 vidalia onions OR 2 sweet yellow onions, chopped
1/2 pound smoked bacon, chopped - I use the lower fat, center cut bacon
1 teaspoon black pepper
2 teaspoons kosher salt
2 tablespoons Worcestershire sauce
Directions
-Place beans in a large dish and cover with water. Soak overnight
-Place bacon and onions in a saute pan and cook until onions are tender over medium heat.
-Place drained beans, bacon, and onions in a crockpot. Add all other ingredients and stir together well.
-Cover the crockpot and cook on low for 6 to 8 hours, or until beans are tender.
-Serve
Enjoy! :)
This recipe makes a large amount but I think you could 1/2 the recipe for a smaller portion. These will stay in the refrigerator for several days as well.
Slow-Cooker Spicy Baked Beans
Serves: 8
Adapted by: http://eclecticrecipes.com/spicy-baked-beans
Ingredients:
1 pound great northern beans, soaked overnight
4 cups water OR vegetable stock - I use vegetable stock for more flavor
2 jalapenos, seeds removed and chopped
1 small can tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
2 vidalia onions OR 2 sweet yellow onions, chopped
1/2 pound smoked bacon, chopped - I use the lower fat, center cut bacon
1 teaspoon black pepper
2 teaspoons kosher salt
2 tablespoons Worcestershire sauce
Directions
-Place beans in a large dish and cover with water. Soak overnight
-Place bacon and onions in a saute pan and cook until onions are tender over medium heat.
-Place drained beans, bacon, and onions in a crockpot. Add all other ingredients and stir together well.
-Cover the crockpot and cook on low for 6 to 8 hours, or until beans are tender.
-Serve
Enjoy! :)
Tuesday, June 12, 2012
Cannoli Wonton Cups
I follow the blog that this recipe came from and when I saw this was posted today, I knew it was the perfect dessert to try out tonight. I am so glad I did! These little pieces of heaven were the perfect dessert. I love small, individual sized desserts because you get your sweet tooth satisfied but don't overindulge, unless you end up eating more of the bite-size pieces than you should.
These cannoli cups were extremely easy to make and they were well worth the time that you have to spend to get them ready to enjoy.
Cannoli Wonton Cups
Serves: 30 wonton cups
Adapted by: http://gimmesomeoven.com/cannoli-cups/
Ingredients
1 package wonton wrappers
1 container part skim ricotta cheese (15oz)
1/4 cup cornstarch
1 1/3 cups whole milk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1 cup mini chocolate chip morsels
powdered sugar, for dusting
Directions
-In a mixing bowl, slowly whisk together 1 cup of milk and the cornstarch. Whisk until the mixture is completely mixed and smooth. Let sit for 20 minutes.
-Transfer the milk mixture to a saucepan and add the additional 1/3 cup milk and powdered sugar. Whisk together constantly over medium low heat for 7 to 10 minutes or until the mixture is very thick and smooth. Remove saucepan from heat and add the vanilla and almond extracts.
-Let the contents of the saucepan cool for 20 minutes. This will make it room temperature.
-Meanwhile, preheat oven to 350 degrees.
-Take a mini cupcake tray or a regular cupcake tray and line each with a wonton wrapper. Press into the cupcake mold. They will resemble a cupcake liner almost.
-Bake in the oven for 10 to 15 minutes, or until golden brown. Remove from the oven and let cool.
-Once the milk mixture is at room temperature, add to a mixing bowl and add the ricotta and cinnamon. Use a hand mixer and mix all together until blended well.
-Take each wonton cup and either spoon some of the mixture into each of them or use a piping bag to fill them. Once all wonton cups are full, sprinkle with mini chocolate chips and dust with powdered sugar.
-Serve immediately or refrigerate
Enjoy! :)
These cannoli cups were extremely easy to make and they were well worth the time that you have to spend to get them ready to enjoy.
Cannoli Wonton Cups
Serves: 30 wonton cups
Adapted by: http://gimmesomeoven.com/cannoli-cups/
Ingredients
1 package wonton wrappers
1 container part skim ricotta cheese (15oz)
1/4 cup cornstarch
1 1/3 cups whole milk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1 cup mini chocolate chip morsels
powdered sugar, for dusting
Directions
-In a mixing bowl, slowly whisk together 1 cup of milk and the cornstarch. Whisk until the mixture is completely mixed and smooth. Let sit for 20 minutes.
-Transfer the milk mixture to a saucepan and add the additional 1/3 cup milk and powdered sugar. Whisk together constantly over medium low heat for 7 to 10 minutes or until the mixture is very thick and smooth. Remove saucepan from heat and add the vanilla and almond extracts.
-Let the contents of the saucepan cool for 20 minutes. This will make it room temperature.
-Meanwhile, preheat oven to 350 degrees.
-Take a mini cupcake tray or a regular cupcake tray and line each with a wonton wrapper. Press into the cupcake mold. They will resemble a cupcake liner almost.
-Bake in the oven for 10 to 15 minutes, or until golden brown. Remove from the oven and let cool.
-Once the milk mixture is at room temperature, add to a mixing bowl and add the ricotta and cinnamon. Use a hand mixer and mix all together until blended well.
-Take each wonton cup and either spoon some of the mixture into each of them or use a piping bag to fill them. Once all wonton cups are full, sprinkle with mini chocolate chips and dust with powdered sugar.
-Serve immediately or refrigerate
Korean BBQ Beef
My little brother will be departing this weekend for a 7 week trip to Korea for college and I thought it was only appropriate to cook something in celebration of him going there soon. This is probably not the most traditional Korean dish I could have cooked but it looked darn tasty and I knew my husband would love it.
We had this beef recipe with another new recipe we tried out, brown rice with grilled vegetables (recipe coming soon). A big wedge of fresh watermelon was served on the side. YUM!
Korean BBQ Beef
Serves: 4 to 6 servings
Adapted by: http://www.ourbestbites.com/2010/05/korean-bbq-beef/
Ingredients
1 to 1 1/2 pound boneless sirloin steak, cut into thin slices
1/2 cup rice wine or pear juice (I used rice wine)
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons minced garlic
1 teaspoon Sriracha chili sauce
1 1/2 teaspoons sesame oil
Directions
-Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add the sliced steak strips and marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Just make sure to cover if you are putting it in the fridge.
-Preheat the grill
-While grill is getting hot, take steak pieces and thread onto bamboo skewers or kabob skewers.
-Cook beef skewers over medium high heat for about 4 minutes per side. Do not let the meat get too cooked or it will be hard and taste like beef jerky more than korean bbq beef.
-Serve
Enjoy! :)
We had this beef recipe with another new recipe we tried out, brown rice with grilled vegetables (recipe coming soon). A big wedge of fresh watermelon was served on the side. YUM!
Korean BBQ Beef
Serves: 4 to 6 servings
Adapted by: http://www.ourbestbites.com/2010/05/korean-bbq-beef/
Ingredients
1 to 1 1/2 pound boneless sirloin steak, cut into thin slices
1/2 cup rice wine or pear juice (I used rice wine)
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons minced garlic
1 teaspoon Sriracha chili sauce
1 1/2 teaspoons sesame oil
Directions
-Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add the sliced steak strips and marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Just make sure to cover if you are putting it in the fridge.
-Preheat the grill
-While grill is getting hot, take steak pieces and thread onto bamboo skewers or kabob skewers.
-Cook beef skewers over medium high heat for about 4 minutes per side. Do not let the meat get too cooked or it will be hard and taste like beef jerky more than korean bbq beef.
-Serve
Enjoy! :)
Monday, June 11, 2012
Mustard-Herb Panko Crusted Chicken Breast
I have already posted a recipe very similar to this one before but I used pork tenderloin for it. This was a delicious way to enjoy it with poultry, which is what we had thawed out. This recipe kind of reminds me of Shake N Bake chicken but extremely better tasting and definitely healthier.
We don't fry foods in our house so panko crusted meats is a common thing because it gives us the illusion that we are eating something fried and crispy. :)
I served these tasty chicken breasts with some oven roasted veggies (zucchini, red onion, baby carrots, and red bell peppers) and some homemade wheat dinner rolls. We topped the meal off with some fresh cut pineapple chunks. Delicious meal!
Mustard-Herb Panko Crusted Chicken Breasts
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/04/mustard-herb-panko-crusted-chicken-breasts.html
Ingredients
1/4 to 1/2 cup italian seasoned panko bread crumbs
2 tablespoons fresh chopped parsley OR 1 tablespoon dried parsley
1 1/2 tablespoons grated, reduced-fat parmesan cheese
1 teaspoon fresh thyme, leaves only - chopped OR 1/2 teaspoon dried thyme
1 pound boneless skinless chicken breasts OR 1 pound boneless chicken thighs
sea salt and pepper, to taste
2 tablespoons Dijon mustard
1 clove of garlic, minced OR 1 teaspoon minced garlic
nonstick cooking spray
Directions
-Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
-In a small bowl, combine the panko crumbs, parsley, grated cheese, and thyme and mix well.
-Season both sides of chicken breasts with salt and pepper.
-Mix the mustard and garlic together and rub all over the chicken breasts.
-Roll the chicken breasts in the crumb mixture and place on the baking sheet
-Bake in the oven for 20-25 minutes or until meat is 170 degrees. Let rest a few minutes before serving to allow juices to redistribute.
-Serve
Enjoy! :)
We don't fry foods in our house so panko crusted meats is a common thing because it gives us the illusion that we are eating something fried and crispy. :)
I served these tasty chicken breasts with some oven roasted veggies (zucchini, red onion, baby carrots, and red bell peppers) and some homemade wheat dinner rolls. We topped the meal off with some fresh cut pineapple chunks. Delicious meal!
Mustard-Herb Panko Crusted Chicken Breasts
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/04/mustard-herb-panko-crusted-chicken-breasts.html
Ingredients
1/4 to 1/2 cup italian seasoned panko bread crumbs
2 tablespoons fresh chopped parsley OR 1 tablespoon dried parsley
1 1/2 tablespoons grated, reduced-fat parmesan cheese
1 teaspoon fresh thyme, leaves only - chopped OR 1/2 teaspoon dried thyme
1 pound boneless skinless chicken breasts OR 1 pound boneless chicken thighs
sea salt and pepper, to taste
2 tablespoons Dijon mustard
1 clove of garlic, minced OR 1 teaspoon minced garlic
nonstick cooking spray
Directions
-Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
-In a small bowl, combine the panko crumbs, parsley, grated cheese, and thyme and mix well.
-Season both sides of chicken breasts with salt and pepper.
-Mix the mustard and garlic together and rub all over the chicken breasts.
-Roll the chicken breasts in the crumb mixture and place on the baking sheet
-Bake in the oven for 20-25 minutes or until meat is 170 degrees. Let rest a few minutes before serving to allow juices to redistribute.
-Serve
Enjoy! :)
Friday, June 8, 2012
Garlic Pork with Sugar Snap Peas & Carrots
Thursdays are always such a busy and hectic day in our household, so dinners have to be very quick. Even though I need the meal to be easy and fast to prepare, I still want it to be nutritious for us. This pork dish is the perfect dish for something in a hurry.
This dish took maybe 8 minutes to cook. I served this stir fry dish over some wheat lo mein noodles that only took 3 minutes to cook. We had a fortune cookie on the side. I didn't serve any other side dishes because this meal had the meat and vegetables and then the lo mein noodles are so filling. It was a delicious dinner that was enjoyed on our outside patio furniture. :)
Garlic Pork with Sugar Snap Peas & Carrots
Serves: 4
Adapted by: http://greenlitebites.com/2012/06/02/garlic-pork-sugar-snap-peas-kale-ginger-rice/
Ingredients
1 pound boneless pork chops, fat trimmed and cut into strips
1 tablespoon garlic powder
salt and pepper, to taste
1 tablespoon corn starch
1/2 cup of water or vegetable broth
1 tablespoon reduced sodium soy sauce
2 cups sugar snap peas
1/2 cup shredded carrot slices
Directions
-Cut the pork chops in thin strips and toss with garlic powder, salt and pepper in a bowl. Set aside.
-Heat a large nonstick skillet or a wok with nonstick cookinng spray. Add the garlic coated pork and cook.
-In a small bowl, whisk together the corn starch, water/veggie broth and soy sauce together.
-Once the pink is not visible on the pork strips add the sugar snap peas and shredded carrots. Continue to stir fry until the meat is cooked through and the veggies are crisp tender.
-Add the liquid mixture to the skillet and make sure to toss together to coat everything. The sauce will thicken because of the corn starch. If it is too thick, just add some more water or broth.
-Let the skillet simmer for a few minutes.
-Serve on top of lo mein or brown rice
Enjoy! :)
This dish took maybe 8 minutes to cook. I served this stir fry dish over some wheat lo mein noodles that only took 3 minutes to cook. We had a fortune cookie on the side. I didn't serve any other side dishes because this meal had the meat and vegetables and then the lo mein noodles are so filling. It was a delicious dinner that was enjoyed on our outside patio furniture. :)
Garlic Pork with Sugar Snap Peas & Carrots
Serves: 4
Adapted by: http://greenlitebites.com/2012/06/02/garlic-pork-sugar-snap-peas-kale-ginger-rice/
Ingredients
1 pound boneless pork chops, fat trimmed and cut into strips
1 tablespoon garlic powder
salt and pepper, to taste
1 tablespoon corn starch
1/2 cup of water or vegetable broth
1 tablespoon reduced sodium soy sauce
2 cups sugar snap peas
1/2 cup shredded carrot slices
Directions
-Cut the pork chops in thin strips and toss with garlic powder, salt and pepper in a bowl. Set aside.
-Heat a large nonstick skillet or a wok with nonstick cookinng spray. Add the garlic coated pork and cook.
-In a small bowl, whisk together the corn starch, water/veggie broth and soy sauce together.
-Once the pink is not visible on the pork strips add the sugar snap peas and shredded carrots. Continue to stir fry until the meat is cooked through and the veggies are crisp tender.
-Add the liquid mixture to the skillet and make sure to toss together to coat everything. The sauce will thicken because of the corn starch. If it is too thick, just add some more water or broth.
-Let the skillet simmer for a few minutes.
-Serve on top of lo mein or brown rice
Enjoy! :)
Wednesday, June 6, 2012
Skinny Oreo Chocolate Pie
I'm back from vacation and finally ready to post a delicious new recipe for all of you to try. I am not sure why but lately all I think about is sweets and so I wanted to post a recipe that is both delicious and a little less sinful. After eating way too much on vacation, it's time to get back to the way we usually eat and get rid of what I call "vacation tummy".
I think you will all enjoy this chocolate pie dessert recipe. It's simple and it tastes absolutely delicious.
Skinny Oreo Chocolate Pie
Serves: 8
Adapted by: http://skinnymom.com/2012/04/27/skinny-oreo-chocolate-pie/
Ingredients
1 Nabisco Oreo Pie Crust
3 reduced fat oreo cookies
4 ounces 1/3 less fat cream cheese
2 cups skim milk
1 3.4oz box Sugar free vanilla pudding mix
4 to 8 ounces cool whip (lite or fat free)
1/4 cup Splenda or other no calorie sweetener
Directions
-In a medium bowl, whisk skim milk and pudding for 2 minutes. Pour into pie crust and place in the refrigerator.
-In a mixing bowl, beat cream cheese with splenda for 2 minutes on high.
-Fold in the cool whip to the cream cheese mixture and stir together.
-Remove pie from the refrigerator and top with cream cheese mixture.
-Crush oreo cookies on top of the pie
-Refrigerate for 4 to 6 hours or until firm
-Serve
Enjoy! :)
I think you will all enjoy this chocolate pie dessert recipe. It's simple and it tastes absolutely delicious.
Skinny Oreo Chocolate Pie
Serves: 8
Adapted by: http://skinnymom.com/2012/04/27/skinny-oreo-chocolate-pie/
Ingredients
1 Nabisco Oreo Pie Crust
3 reduced fat oreo cookies
4 ounces 1/3 less fat cream cheese
2 cups skim milk
1 3.4oz box Sugar free vanilla pudding mix
4 to 8 ounces cool whip (lite or fat free)
1/4 cup Splenda or other no calorie sweetener
Directions
-In a medium bowl, whisk skim milk and pudding for 2 minutes. Pour into pie crust and place in the refrigerator.
-In a mixing bowl, beat cream cheese with splenda for 2 minutes on high.
-Fold in the cool whip to the cream cheese mixture and stir together.
-Remove pie from the refrigerator and top with cream cheese mixture.
-Crush oreo cookies on top of the pie
-Refrigerate for 4 to 6 hours or until firm
-Serve
Enjoy! :)
Monday, June 4, 2012
Vacation
I'm back from an amazing week long vacation to Hilton Head, SC. I promise to add all kinds of delicious and healthy recipes in the coming weeks. I just needed a break from posting anything so I could enjoy vacation. Hope you all are having a fabulous start to the summer. :)
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