We are within a few weeks of meeting our little man, so whenever I have enough energy and not too much swelling going on (so that combo doesn't happen too terribly often!), I am trying to get a meal stashed in the freezer. Norris keeps reminding me that he can cook for us, but I know we'll both appreciate having some things stored away to just pull out and heat that doesn't include frozen boxed pizza.
I can't attest to the flavor of this dish yet as it is in my freezer still, but I am already looking forward to eating it. I do know that the rice is awesome! I froze cooked rice for the first time recently and it reheated perfectly, so I am excited to have this (x2) in our freezer. I followed her freezer directions and this was really quick and easy to prep for the freezer. I think it would also be good in the crockpot if you don't have/don't want to use a grill.
from Once a Month Mom
Showing posts with label light. Show all posts
Showing posts with label light. Show all posts
Monday, April 15, 2013
Wednesday, August 8, 2012
Fresh Corn and Blueberry Salad
I'm probably getting obnoxious with talking about how much I love summer produce and how everything tastes like summer, but this is another one of those. I loved this salad and you could really customize it however you want as far as veggies and grain. Don't change the dressing--it's so good and a great balance with all of the other flavors! Enjoy summer produce while it's here!!!
1 cup quinoa, rinsed very well (I used millet)
2 cups chicken broth
3 ears corn, kernels cut from cobs
1 cup blueberries
1 cup cherry tomatoes, halved
1/2 cup cucumber, chopped small (peeled if outside is thick and tough)
3 Tablespoons chopped parsley
1 Tablespoon chopped basil
1/2 jalapeno, minced
1 teaspoon lemon zest
4 Tablespoons lemon juice (about 2 lemons worth)
3 Tablespoons extra virgin olive oil
1 Tablespoon honey
salt & pepper
Rinse quinoa or millet very well in a fine mesh sieve under cold running water. Add to a saucepan with the chicken broth then bring the broth to a boil. Place a lid on top, lower the heat to medium-low, then cook until quinoa is tender and broth is absorbed, about 20-25 minutes. Let cool completely.
For the dressing: Combine lemon zest and juice, extra virgin olive oil, honey, salt, and pepper in a jar or bowl. Shake or whisk to combine. Set aside.
Combine corn, blueberries, tomatoes, cucumber, parsley, basil, jalapeno, and cooled quinoa in a large bowl. Pour dressing over and mix well to combine. Serve with grilled or sauteed shrimp, chicken, or fish.
from Iowa Girl Eats
Fresh Corn and Blueberry Salad
1 cup quinoa, rinsed very well (I used millet)
2 cups chicken broth
3 ears corn, kernels cut from cobs
1 cup blueberries
1 cup cherry tomatoes, halved
1/2 cup cucumber, chopped small (peeled if outside is thick and tough)
3 Tablespoons chopped parsley
1 Tablespoon chopped basil
1/2 jalapeno, minced
1 teaspoon lemon zest
4 Tablespoons lemon juice (about 2 lemons worth)
3 Tablespoons extra virgin olive oil
1 Tablespoon honey
salt & pepper
Rinse quinoa or millet very well in a fine mesh sieve under cold running water. Add to a saucepan with the chicken broth then bring the broth to a boil. Place a lid on top, lower the heat to medium-low, then cook until quinoa is tender and broth is absorbed, about 20-25 minutes. Let cool completely.
For the dressing: Combine lemon zest and juice, extra virgin olive oil, honey, salt, and pepper in a jar or bowl. Shake or whisk to combine. Set aside.
Combine corn, blueberries, tomatoes, cucumber, parsley, basil, jalapeno, and cooled quinoa in a large bowl. Pour dressing over and mix well to combine. Serve with grilled or sauteed shrimp, chicken, or fish.
from Iowa Girl Eats
Sunday, August 5, 2012
Bangin' Good Shrimp
Lately, I've been making quite a few things Norris has absolutely loved (no, the baked zucchini wasn't one of them; that was all for me!:). When he finished this, he asked if we were having it for dessert, with the hopes that I had hidden some leftovers that he could have. It really was excellent and tasted like a restaurant dish, but was a lot cheaper and better for us. This came together quickly and would be a great weeknight dinner,especially if you already had the peels and tails off the shrimp. The texture combinations here are awesome. You can add, omit, or sub any of the pasta/veggies.We'll be having this again!
1/3 cup light mayonnaise (thinking you may be able to sub at least half with Greek yogurt!)
1/4 cup Thai sweet chili sauce (or to your taste preferences)
~2 tsp Sriracha (or to your taste preferences)
1/4 cup chicken, shrimp, or vegetable stock
1 lb raw shrimp, peeled, deveined, and patted dry
2 tsp cornstarch
1 tsp vegetable oil
4 cups coleslaw mix or shredded purple and green cabbage
2 oz whole wheat angel hair pasta, cooked
1 cup chopped bell peppers
1/4 cup chopped peanuts
1/4 cup chopped green onions
Combine the mayonnaise, chili sauce, and Sriracha in a medium bowl and set aside.
Coat the shrimp with cornstarch in a bowl.
Heat vegetable oil in wok over medium high heat. Once oil is heated, add shrimp and stir fry for about three minutes, or until pink and done. Stir shrimp into mayonnaise sauce.
Stir fry bell peppers in work for about two minutes, or until crisp-tender. Remove from pan and set aside.
Remove pan from heat and add the stock to it. Add shrimp with sauce to the pan and stir, whisking away any clumps that form. Leave in pan until sauce is heated through.
To plate, put the pasta on, then the cabbage, then shrimp/sauce, then peppers, then peanuts, then onions. Serve with extra Sriracha if desired.
adapted from Skinny Taste
Bangin' Good Shrimp
1/3 cup light mayonnaise (thinking you may be able to sub at least half with Greek yogurt!)
1/4 cup Thai sweet chili sauce (or to your taste preferences)
~2 tsp Sriracha (or to your taste preferences)
1/4 cup chicken, shrimp, or vegetable stock
1 lb raw shrimp, peeled, deveined, and patted dry
2 tsp cornstarch
1 tsp vegetable oil
4 cups coleslaw mix or shredded purple and green cabbage
2 oz whole wheat angel hair pasta, cooked
1 cup chopped bell peppers
1/4 cup chopped peanuts
1/4 cup chopped green onions
Combine the mayonnaise, chili sauce, and Sriracha in a medium bowl and set aside.
Coat the shrimp with cornstarch in a bowl.
Heat vegetable oil in wok over medium high heat. Once oil is heated, add shrimp and stir fry for about three minutes, or until pink and done. Stir shrimp into mayonnaise sauce.
Stir fry bell peppers in work for about two minutes, or until crisp-tender. Remove from pan and set aside.
Remove pan from heat and add the stock to it. Add shrimp with sauce to the pan and stir, whisking away any clumps that form. Leave in pan until sauce is heated through.
To plate, put the pasta on, then the cabbage, then shrimp/sauce, then peppers, then peanuts, then onions. Serve with extra Sriracha if desired.
adapted from Skinny Taste
Light Key Lime Pie Ice Cream
I spotted bags of key limes at my grocery store for $1 a piece, so I had to snag a bag. No idea what I was going to do with them, and didn't realize how much extra time it would take to juice that many little limes instead of a couple big ones, but I was determined to make something out of them. Same store sold blood oranges for super cheap in the spring. Just have to know where to look there!
1 1/2 c 2% milk
lime wedges, optional
Combine milk, lime juice, cream, salt, and condensed milk with a whisk. Freeze in an ice cream maker, then stir in 1/3 cup graham crackers, then freeze until solid. Serve with remaining crushed graham crackers and lime wedges.
from Cooking Light
I really liked this ice cream--tangy and tastes a lot like key lime pie. I think it definitely needs a little crushed graham cracker on top of each serving just to make it taste more like the pie. It was so easy and doesn't require the patience of cooking the mixture, then waiting for it to cool, THEN freezing it. Just mix and freeze, and you could even eat it as soft serve if you don't want to wait for the second freezing step...you could have homemade soft serve key lime pie ice cream in less than thirty minutes! This is a perfect summer treat!
Light Key Lime Pie Ice Cream
serves 6
1/2 c key lime juice (can use bottled)
1/2 c heavy whipping cream
dash of salt
14 oz fat free sweetened condensed milk
2/3 c crushed graham crackers, dividedlime wedges, optional
Combine milk, lime juice, cream, salt, and condensed milk with a whisk. Freeze in an ice cream maker, then stir in 1/3 cup graham crackers, then freeze until solid. Serve with remaining crushed graham crackers and lime wedges.
from Cooking Light
Saturday, August 4, 2012
Chipotle Chicken Taco Salad
Why does my can of "chipotle" peppers say "chiLpotle"????
Dressing:
1/3 c chopped cilantro
6 oz sour cream (I used plain Greek yogurt)
1 chipotle pepper in adobo
1 t cumin
1 t chili powder
4 t lime juice
1/4 t salt
4 c shredded romaine
2 c cooked, cubed chicken breast
1 c cherry tomatoes, halved
1/2 or 1 avocado, chopped
1/2 red onion, chopped
15 oz black beans, drained and rinsed
9 oz frozen corn, thawed (could also use no-salt-added canned corn)
Combine dressing ingredients in a food processor until well blended.
Assemble all other items and toss salad with dressing. Stores (dressed) well overnight in the fridge without getting soggy, which doesn't normally happen!!
from Cooking Light myrecipes
Made with chipotle or chilpotle peppers, this dressing is full of flavor and a great spicy balance with all of the other ingredients in this salad. As I was assembling it, I was thinking it would be really pretty in a glass bowl or trifle dish for a party or shower. You can adjust the ingredients to your liking. Norris and I both enjoyed this and it's really filling for a salad!
Chipotle Chicken Taco Salad
Serves 4 entree saladsDressing:
1/3 c chopped cilantro
6 oz sour cream (I used plain Greek yogurt)
1 chipotle pepper in adobo
1 t cumin
1 t chili powder
4 t lime juice
1/4 t salt
4 c shredded romaine
2 c cooked, cubed chicken breast
1 c cherry tomatoes, halved
1/2 or 1 avocado, chopped
1/2 red onion, chopped
15 oz black beans, drained and rinsed
9 oz frozen corn, thawed (could also use no-salt-added canned corn)
Combine dressing ingredients in a food processor until well blended.
Assemble all other items and toss salad with dressing. Stores (dressed) well overnight in the fridge without getting soggy, which doesn't normally happen!!
from Cooking Light myrecipes
Thursday, August 2, 2012
Easy Cheesy Zucchini Bake
I have to borrow Kalyn's line for this: "If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake." Girl is right--this stuff is so good. Like, I was eating it with my fingers when I should have been putting it in a container good. I know, again with the zucchini, but take advantage of what's good in the garden right now and make some of this! It would probably be close to free for some of you--zucchini and basil from the garden and I guess if you milk your own animals and make cheese, you can even save there:) I kept talking about this the whole time we were eating. I could have had just this for dinner. It was totally the star of my plate and took up the most space! It's light and filling and absolutely delicious!
makes 4 side servings (I only made half the original recipe, which said it made six, but those would be gigantic servings even for me, the lover of this stuff)
1 zucchini, cut into half-moons (rondelle)
1 yellow squash, cut into half-moons (rondelle)
2-4 T chopped fresh basil
2 T thinly sliced green onions
1/4 tsp dried thyme
1/2 tsp garlic powder
1/2 cup cheese, divided (suggested: pizza blend cheese, mozzarella, or grated Parmesan)
salt and pepper, to taste
Spray 8x8 pan or a small rectangular pan with cooking spray and preheat oven to 350 F.
Combine everything but cheese in a bowl. Add 1/4 cup cheese and mix thoroughly.
Bake for 25 minutes uncovered, then add cheese and bake for another 15.
Easy Cheesy Zucchini Bake
makes 4 side servings (I only made half the original recipe, which said it made six, but those would be gigantic servings even for me, the lover of this stuff)
1 zucchini, cut into half-moons (rondelle)
1 yellow squash, cut into half-moons (rondelle)
2-4 T chopped fresh basil
2 T thinly sliced green onions
1/4 tsp dried thyme
1/2 tsp garlic powder
1/2 cup cheese, divided (suggested: pizza blend cheese, mozzarella, or grated Parmesan)
salt and pepper, to taste
Spray 8x8 pan or a small rectangular pan with cooking spray and preheat oven to 350 F.
Combine everything but cheese in a bowl. Add 1/4 cup cheese and mix thoroughly.
Bake for 25 minutes uncovered, then add cheese and bake for another 15.
Monday, July 30, 2012
Shrimp Stuffed Squash
This is another great summer dinner (and one that makes me wish I had my own garden since I keep using things from other people's gardens...thanks, friends and family!). It was light, but filling, and bursting with flavor. I kept telling Norris how much I loved it. You could adapt the filling however you'd like...omit tomatoes, add more cheese, use garlic powder instead of fresh, use crab, go meatless, use shallot instead of onion...whatever you have and love will probably work! Enjoy!
Serves 1 entree or 2 sides
1 large zucchini or yellow squash, split in half longways and seeds/pulp scooped out
1 Tbsp olive oil
2 cloves garlic, minced
8 medium shrimp, peeled, deveined, and chopped
3 Tbsp chopped red onion
1 medium tomato, seeded and diced
2 Tbsp grated Parmesan cheese
dried or fresh basil, to taste
salt and pepper, to taste
dash of cayenne
Preheat the broiler to high and adjust rack to about six inches below heating element.
Brush squash with 1 tsp of olive oil and broil, cut side down, for about 8 minutes, or until it is releasing moisture beads. Remove squash from oven.
Reduce heat to 450 F.
Heat remaining olive oil in small saute pan over medium heat. Saute garlic and onion for about two minutes, or until soft.
Combine garlic, onion, tomato, shrimp, 1 Tbsp of cheese basil, salt, pepper, and cayenne. Stuff into the squash halves and sprinkle with remaining cheese. Bake until cheese is browned and filling is cooked and hot, about 20 minutes.
Shrimp Stuffed Squash
Serves 1 entree or 2 sides
1 large zucchini or yellow squash, split in half longways and seeds/pulp scooped out
1 Tbsp olive oil
2 cloves garlic, minced
8 medium shrimp, peeled, deveined, and chopped
3 Tbsp chopped red onion
1 medium tomato, seeded and diced
2 Tbsp grated Parmesan cheese
dried or fresh basil, to taste
salt and pepper, to taste
dash of cayenne
Preheat the broiler to high and adjust rack to about six inches below heating element.
Brush squash with 1 tsp of olive oil and broil, cut side down, for about 8 minutes, or until it is releasing moisture beads. Remove squash from oven.
Reduce heat to 450 F.
Heat remaining olive oil in small saute pan over medium heat. Saute garlic and onion for about two minutes, or until soft.
Combine garlic, onion, tomato, shrimp, 1 Tbsp of cheese basil, salt, pepper, and cayenne. Stuff into the squash halves and sprinkle with remaining cheese. Bake until cheese is browned and filling is cooked and hot, about 20 minutes.
adapted from allrecipes
Sunday, July 8, 2012
Key West Grilled Chicken
Here is a simple, inexpensive summer dinner option. It requires very little active time and you can whip up a side while the chicken is marinating. You probably even have everything on hand already! If you don't have skewers (I have metal ones, you could use soaked wood skewers, too), you could just grill the breasts or even bake them or cook them on the stovetop. I served it with rice and chopped bell peppers. Squeezed some lime juice and sprinkled some crushed red pepper on top and called it a (very good) day!
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil (I forgot this and they were fine)
juice of one lime
2 cloves garlic, minced
1/4 tsp coarsely ground black pepper
4 skinless, boneless chicken breast halves (or 8 tenderloins)
Combine everything but the chicken in a small bowl. If you are going to skewer the chicken, cut it into cubes OR thread it on skewers. If you're using wooden skewers, soak them in water for ten minutes before threading the chicken on them so they don't catch on fire on the grill.
Pour marinade over chicken, cover, and marinate for at least thirty minutes. If it's going to be longer than that, put it in the fridge to marinate. I turned my chicken over to get the other side good after half of my marinating time (which was thirty minutes).
Preheat grill to medium high. Grill chicken for about 4 minutes on each side, depending on the thickness of the meat. It should test done and juices should run clear before serving.
Sprinkle with lime juice and crushed red pepper before serving.
from Grocerybudget101 (and, yes, I saw it first on Pinterest:)
my grill was a little hotter than I thought it was and I got a little charred right off the bat on accident!
Key West Grilled Chicken
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil (I forgot this and they were fine)
juice of one lime
2 cloves garlic, minced
1/4 tsp coarsely ground black pepper
4 skinless, boneless chicken breast halves (or 8 tenderloins)
Combine everything but the chicken in a small bowl. If you are going to skewer the chicken, cut it into cubes OR thread it on skewers. If you're using wooden skewers, soak them in water for ten minutes before threading the chicken on them so they don't catch on fire on the grill.
Pour marinade over chicken, cover, and marinate for at least thirty minutes. If it's going to be longer than that, put it in the fridge to marinate. I turned my chicken over to get the other side good after half of my marinating time (which was thirty minutes).
Preheat grill to medium high. Grill chicken for about 4 minutes on each side, depending on the thickness of the meat. It should test done and juices should run clear before serving.
Sprinkle with lime juice and crushed red pepper before serving.
from Grocerybudget101 (and, yes, I saw it first on Pinterest:)
Tuesday, April 10, 2012
Lighter Chicken Tetrazzini
This is another meal perfect for after practice this spring. I typically get home from soccer around 5:45-6. Norris starts school earlier than I do, so his track practice gets over earlier, putting him home before me. He doesn't mind cooking, but I know we both prefer that I do the cooking, so I made some dishes a couple weekends ago and stashed them in the freezer. This dish was excellent and I was really looking forward to it and excited to know that I had a good warm dinner to come home to. (it was a little chilly today!)
This freezes nicely, but you have to think ahead the night before so you pull it out to thaw overnight before baking. Whoever is home first can pop it in the oven and dinner will be ready as soon as everyone is home! I steamed some peas and called it done. We both really liked this and will definitely make it again!
28 oz low sodium chicken broth, divided
from Cooking Light
This freezes nicely, but you have to think ahead the night before so you pull it out to thaw overnight before baking. Whoever is home first can pop it in the oven and dinner will be ready as soon as everyone is home! I steamed some peas and called it done. We both really liked this and will definitely make it again!
Lighter Chicken Tetrazzini
1 tsp butter
1/2 cup finely chopped onion (omitted..used some onion powder instead)
1/3 cup finely chopped celery (omitted..used some celery salt instead)
1/2 tsp ground black pepper1/3 cup finely chopped celery (omitted..used some celery salt instead)
28 oz low sodium chicken broth, divided
1/3 cup all purpose flour
1 cup grated Parmesan cheese, divided
12 oz sliced mushrooms
2 oz Neufchatel cheese(low fat cream cheese)
8 oz whole wheat spaghetti noodles, cooked
2 cups chopped cooked chicken breast (about 12 oz)
1 slice whole wheat bread
2 tsp Italian seasoning
If baking the same day, preheat oven to 350.
Melt butter in saucepan over medium heat. Add onion, celery, salt, pepper, and mushrooms. Saute until mushrooms are tender, about five minutes. Add 1/2 cup chicken broth.
Add flour to pan and stir continuously for a few minutes. Whisk in the rest of the broth. Bring to a boil, then reduce heat and simmer five minutes, stirring often.
Remove from heat and add 1/2 cup Parmesan cheese and cream cheese. Stir until combined. Add the pasta and chicken. Pour mixture into 9x13 baking dish sprayed with nonstick cooking spray.
Place bread in food processor along with Italian seasoning. Pulse until fine crumbs form. Combine breadcrumbs and remaining Parmesan cheese and sprinkle over pasta dish.
Bake at 350 for 30 minutes OR cool completely in the fridge, then wrap for the freezer and freeze. To bake the frozen casserole, thaw it out overnight, then bake at 350 for 40 minutes.from Cooking Light
Hope you had a nice Easter! We certainly enjoyed our family, beautiful weather, and this beautiful view!
Wednesday, February 22, 2012
Mushroom Rigatoni Bake
My Valentine loves mushrooms, so I put this on our menu for the 14th. He got me a beautiful orchid and some of my favorite treats, and he got mushrooms in return:) The only thing I'd change for next time is to add mustard into the sauce to add to the flavor, so I'm adding that in to the recipe here. If you love mushrooms and pasta, this is one of the many I have here suited perfectly for you!
8 oz uncooked whole wheat pasta
12 oz sliced mushrooms
1 tsp dried thyme
salt and pepper to taste
1/4 cup flour
adapted from Cooking Light
Mushroom Rigatoni Bake
serves 4 8 oz uncooked whole wheat pasta
2 tsp butter
1/4 cup diced onion12 oz sliced mushrooms
1 tsp dried thyme
salt and pepper to taste
4 garlic cloves, minced
1 tbsp Worcestershire sauce1/4 cup flour
2 cups skim milk
2 tsp Dijon mustard
1 cup grated Italian blend cheese, divided
Preheat oven to 375 F. Cook pasta according to package directions and set aside.
Spray 8x8 baking dish with cooking spray and set aside.
Melt butter in saute pan over medium heat. Add onions and cook for about two minutes, until soft. Add mushrooms, thyme, s&p, garlic, and W sauce. Cook until mushrooms are tender, about five minutes. Remove mushroom mixture from pan.
Add the flour to the pan and start whisking. Whisk in 1/2 cup of the milk and whisk to form a ball, then slowly pour the remaining milk in, whisking constantly. Stir in the mustard and simmer for about five minutes or until sauce thickens. Stir in 3/4 cup of the cheese. Taste and adjust seasonings (can add your favorite seasonings here...nutmeg, cayenne, whatever you like).
Remove sauce from heat and stir in the mushroom mixture. Pour into baking dish, top with remaining cheese, and bake for 30 minutes or until cheese is golden and bubbly. Remove from oven, let stand for five minutes, then serve.
adapted from Cooking Light
The "octagon of doom" packed with purple for the K-State/KU game! We put up a decent fight, but left without the W. We had fun and totally paid for it the next day after getting home from Manhattan at around 1 AM!
Friday, February 10, 2012
Spicy Mustard Shrimp
I'm going to make a bold statement here (well, bold for me and food anyway) and say that this is my favorite Cooking Light recipe to date! I have tried a lot of CL recipes and really enjoyed a lot of them, but wow, this was a winner. The couscous I put with it definitely has something to do with it, but this combination of flavors and textures was right up my alley! Plus, this is practically thrown together since it took all of fifteen minutes to make. It is fresh, light, and yummy!!
Makes 4 servings
1 lb shrimp, peeled and deveined
1 tsp canola oil
2 tbsp dijon mustard
1 tbsp hot pepper sauce
1 cup diced pineapple
chopped fresh cilantro, to taste
4 lime wedges
Couscous:
1 1/2 cups Israeli couscous
2 cups chicken stock
Bring chicken stock to a boil, add couscous, cover, and remove from heat. Allow couscous to cook for about 10 minutes while you cook the shrimp.
Combine mustard and hot sauce.
Heat oil in saute pan over medium high heat. Add shrimp and saute one minute. Add mustard mixture, stir, and saute another two minutes. Stir in pineapple and let heat through. If your sauce reduced too much, add a tablespoon or so of water (you want it to be on the thick side, but depending on your heat source, it may be clumpy...add water if you need it!).
Serve shrimp over couscous and top with chopped cilantro. Squeeze lime wedge on each serving before eating.
slightly adapted from Cooking Light
Spicy Mustard Shrimp
Makes 4 servings
1 lb shrimp, peeled and deveined
1 tsp canola oil
2 tbsp dijon mustard
1 tbsp hot pepper sauce
1 cup diced pineapple
chopped fresh cilantro, to taste
4 lime wedges
Couscous:
1 1/2 cups Israeli couscous
2 cups chicken stock
Bring chicken stock to a boil, add couscous, cover, and remove from heat. Allow couscous to cook for about 10 minutes while you cook the shrimp.
Combine mustard and hot sauce.
Heat oil in saute pan over medium high heat. Add shrimp and saute one minute. Add mustard mixture, stir, and saute another two minutes. Stir in pineapple and let heat through. If your sauce reduced too much, add a tablespoon or so of water (you want it to be on the thick side, but depending on your heat source, it may be clumpy...add water if you need it!).
Serve shrimp over couscous and top with chopped cilantro. Squeeze lime wedge on each serving before eating.
slightly adapted from Cooking Light
Thursday, January 26, 2012
Lightened Up: Salisbury Steak with Mushroom Gravy
My meat and potatoes man loved this....and so did I! We just booked a return trip to the resort we went to last summer, which serves as good motivation to watch what's going in more. I know a lot of people are doing that in January, and if you're to the point where you're tired of yogurt and celery sticks (please tell me you're eating more than that anyway!) and looking for some new recipes, I have some great ones to try that we have been re-making lately. (linked at the end of this post)
This salisbury steak definitely belongs on the list. It's warm, comforting, hearty, delicious, AND decently healthy! Not your traditional salisbury steak, but you would never guess based on the end result! I made mashed potatoes with a tiny amount of butter, skim milk, and roasted garlic and they were perfect with this meal and were also well received!
Serves 4
1/2 lb lean ground turkey
1/2 lb lean ground beef
1 tbsp minced dried onions
1/2 tsp onion powder
1/4 cup dry breadcrumbs
2 egg whites
8 oz mushrooms, sliced
1 1/4 cups beef broth
1/8 tsp salt
pinch black pepper, or to taste
1 tbsp flour
1 tbsp tomato paste
1 1/2 tsp red wine vinegar
2 tsp Worcestershire sauce
1/4 tsp mustard powder
1/3 cup water
Combine the meats, dried onions, onion powder, breadcrumbs, and egg whites in a bowl. Form four patties from this mixture.
Heat a large skillet over medium high heat and brown the patties on both sides. Remove patties and set aside. Drain skillet if necessary.
Add mushrooms to the skillet and cook for about 3 minutes, or until lightly sweated (some of the moisture comes out of them). While mushrooms cook, combine beef broth, salt, pepper, flour, tomato paste, vinegar, W sauce, mustard powder, and water.
Return patties to the skillet and spread mushrooms evenly throughout the skillet.
Pour broth mixture in the skillet over the patties and mushrooms. Bring to a boil, then reduce heat to medium low, cover, and let simmer for about 25 minutes, stirring occasionally.
slightly adapted from Skinny Taste
Other recipes to try if you're looking for some lighter options:
Crockpot Chicken and Wild Rice Soup
"The Best" Vegetable Soup
Lowfat Chewy Banana Chocolate Chip Cookies
Vegan Blueberry Banana Breakfast Snack Cake
Smoky Ham and Corn Salad
Shrimp Cobb Salad
Broccoli Cheese Soup
Chopped Apple Salad with toasted walnuts, feta, and pomegranate vinaigrette
Pear and Pomegranate Salad with gorgonzola and champagne vinaigrette
Oven Baked Okra
Macaroni and Cheese with cauliflower
Yogurt Poppyseed Muffins
Greek Chicken Wings with cucumber sauce
Laughing Cow Chicken
Lemon Parmesan Shrimp Pasta
Italian Turkey Burgers with basil garlic mayo
White Whisper Pasta
Steak and Potato Salad with chimichurri sauce
This salisbury steak definitely belongs on the list. It's warm, comforting, hearty, delicious, AND decently healthy! Not your traditional salisbury steak, but you would never guess based on the end result! I made mashed potatoes with a tiny amount of butter, skim milk, and roasted garlic and they were perfect with this meal and were also well received!
Salisbury Steak with Mushroom Gravy
1/2 lb lean ground turkey
1/2 lb lean ground beef
1 tbsp minced dried onions
1/2 tsp onion powder
1/4 cup dry breadcrumbs
2 egg whites
8 oz mushrooms, sliced
1 1/4 cups beef broth
1/8 tsp salt
pinch black pepper, or to taste
1 tbsp flour
1 tbsp tomato paste
1 1/2 tsp red wine vinegar
2 tsp Worcestershire sauce
1/4 tsp mustard powder
1/3 cup water
Combine the meats, dried onions, onion powder, breadcrumbs, and egg whites in a bowl. Form four patties from this mixture.
Heat a large skillet over medium high heat and brown the patties on both sides. Remove patties and set aside. Drain skillet if necessary.
Add mushrooms to the skillet and cook for about 3 minutes, or until lightly sweated (some of the moisture comes out of them). While mushrooms cook, combine beef broth, salt, pepper, flour, tomato paste, vinegar, W sauce, mustard powder, and water.
Return patties to the skillet and spread mushrooms evenly throughout the skillet.
Pour broth mixture in the skillet over the patties and mushrooms. Bring to a boil, then reduce heat to medium low, cover, and let simmer for about 25 minutes, stirring occasionally.
slightly adapted from Skinny Taste
Other recipes to try if you're looking for some lighter options:
Crockpot Chicken and Wild Rice Soup
"The Best" Vegetable Soup
Lowfat Chewy Banana Chocolate Chip Cookies
Vegan Blueberry Banana Breakfast Snack Cake
Smoky Ham and Corn Salad
Shrimp Cobb Salad
Broccoli Cheese Soup
Chopped Apple Salad with toasted walnuts, feta, and pomegranate vinaigrette
Pear and Pomegranate Salad with gorgonzola and champagne vinaigrette
Oven Baked Okra
Macaroni and Cheese with cauliflower
Yogurt Poppyseed Muffins
Greek Chicken Wings with cucumber sauce
Laughing Cow Chicken
Lemon Parmesan Shrimp Pasta
Italian Turkey Burgers with basil garlic mayo
White Whisper Pasta
Steak and Potato Salad with chimichurri sauce
Thursday, January 12, 2012
Balsamic Chicken
This chicken will be making many reappearances in our house. Grilled, baked, on its own, with pasta, in a cold pasta salad, with sauteed onion and bell pepper, and any other way we can think of it. I had low expectations going in, but we both loved it.
Toss the chicken in the marinade in the morning and it will be ready for you to cook when you get home from work. If you forget, just give it a twenty minute bath in the marinade and you'll still be set. Throw on the pasta water, cook the pasta and chicken at the same time, and you have a (less than) thirty minute meal!
Tonight I doubled the marinade and served the chicken over whole wheat spaghetti and sprinkled it with feta. Flavor combination winner! I kept thinking how very good it would be with some sweet onion or a little cilantro over the top. Basically all those ways I listed above are all the ways I talked about how I would like it while I was eating it:) Enjoy it any way you want!
Toss the chicken in the marinade in the morning and it will be ready for you to cook when you get home from work. If you forget, just give it a twenty minute bath in the marinade and you'll still be set. Throw on the pasta water, cook the pasta and chicken at the same time, and you have a (less than) thirty minute meal!
Tonight I doubled the marinade and served the chicken over whole wheat spaghetti and sprinkled it with feta. Flavor combination winner! I kept thinking how very good it would be with some sweet onion or a little cilantro over the top. Basically all those ways I listed above are all the ways I talked about how I would like it while I was eating it:) Enjoy it any way you want!
Balsamic Chicken
3 boneless, skinless chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken broth
1 tsp dried Italian seasoning
2 cloves garlic, minced
1 tbsp brown sugar
Combine vinegar, chicken broth, seasoning, garlic, and brown sugar and stir well. Marinate chicken in mixture for at least 20 minutes and up to 24 hours. Cook whatever way you prefer--if you want the sauce, reduce the marinade on the stovetop (make sure it boils for at least 90 seconds). If you are cooking the chicken on the stovetop, cook it for about four minutes on each side, then add sauce and reduce for about five minutes (leave chicken in pan).
**To serve it over pasta, I doubled the marinade and reduced all of it.
adapted from allrecipes.com
Happy New Year from our house to yours!!
Thursday, December 8, 2011
Skillet Barbecue Chicken Pasta
I feel like I should lead off by saying that Norris loved this stuff! I really liked it too, so it's definitely a winner!
One skillet, quick prep, and loved by all = something that will be in our regular rotation.
I added a little extra barbecue sauce and sprinkled a little extra cheese plus jalapenos on top because I like them on everything. I know I botched Prevention RD's nutrition facts by adding the extras, and it was good the way the recipe was written, but I just love jalapenos too much and was okay with a few extra calories from the bbq sauce and cheese!
One skillet, quick prep, and loved by all = something that will be in our regular rotation.
I added a little extra barbecue sauce and sprinkled a little extra cheese plus jalapenos on top because I like them on everything. I know I botched Prevention RD's nutrition facts by adding the extras, and it was good the way the recipe was written, but I just love jalapenos too much and was okay with a few extra calories from the bbq sauce and cheese!
Skillet BBQ Chicken Pasta
Thursday, November 10, 2011
Pumpkin Cranberry Apple Baked Oatmeal
Mmm..fall in a dish, available every morning! Remember, I look for everything to use pumpkin in, and in my head, a baked oatmeal with pumpkin, cranberry, and apple in it sounded good. Behold the power of Google--typed in "my idea" and a whole bunch of other people already had "my idea"!! If you try this and you like sweet oatmeal, you'll want to add in more sugar. I like to sprinkle this with cinnamon and a touch of sugar or honey in the morning after reheating. The fresh cranberries are much more tart than dried would be, so follow your preference there, too. This is a healthy way to start a cool fall day!
2 cups old fashioned oats
1/4 cup dark brown sugar, packed
1 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 cup fresh cranberries or 1/2 cup dried cranberries (chop up your fresh if you use them--but be warned, they'll be super tart!! I had fresh on hand this time but will switch to dried next time)
1 1/2 cups skim milk
1/2 cup pumpkin puree
1 1/2 tbsp unsalted butter, melted
1 large egg, beaten
1 cup apple, chopped
1 cup walnuts, chopped (didn't use this, but it sounds good!)
Preheat oven to 375 F. Spray a square 8x8 baking dish with cooking spray.
Combine oats, brown sugar, cinnamon, salt, and baking powder in a bowl.
Combine milk, pumpkin, butter, and egg and stir well. Add apple and cranberries. Pour into oat mixture and stir to combine.
Pour into baking dish and bake for 20 minutes.
Pumpkin Cranberry Apple Baked Oatmeal
adapted from My Kitchen Addiction2 cups old fashioned oats
1/4 cup dark brown sugar, packed
1 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 cup fresh cranberries or 1/2 cup dried cranberries (chop up your fresh if you use them--but be warned, they'll be super tart!! I had fresh on hand this time but will switch to dried next time)
1 1/2 cups skim milk
1/2 cup pumpkin puree
1 1/2 tbsp unsalted butter, melted
1 large egg, beaten
1 cup apple, chopped
1 cup walnuts, chopped (didn't use this, but it sounds good!)
Preheat oven to 375 F. Spray a square 8x8 baking dish with cooking spray.
Combine oats, brown sugar, cinnamon, salt, and baking powder in a bowl.
Combine milk, pumpkin, butter, and egg and stir well. Add apple and cranberries. Pour into oat mixture and stir to combine.
Pour into baking dish and bake for 20 minutes.
Wednesday, November 9, 2011
Skinny Crockpot Chicken & Wild Rice Soup
This recipe was another winner for Soup Sunday (and operation fill the lunchbox)! I loved the smell of it while I was cooking and the lemon zest gives it just a hit of something that makes you curious of the smell and the taste but is the perfect element of flavor in the soup! Even though the recipe calls for just 3/4 cup of wild rice, it seems like there is so much by the time this is done cooking and it's a great filling soup. Plus, it's "skinny"!! That really means it's from a Weight Watcher's blog, but it's really good and you'd never know it's a "skinny" version!
oops, I thought I had another ugly picture of soup to share with you, but I'll share this ugly one instead:) This is Norris doing his "we're taking a picture in the garage and this is embarrassing and someone is going to drive by and see us doing this" awkward laugh and me taking a self pic in the garage. Fun K-State season, even with this weekend's loss!
1 cup finely diced carrots
1/2 onion, finely diced
3/4 cup uncooked wild rice (this is expensive to buy a box/bag of, so check out the bulk bins!)
1/2 tsp dried rosemary
2 bay leaves
zest of one lemon
1/4 tsp ground pepper
2 boneless, skinless chicken breasts
50 oz chicken broth
Combine all ingredients in a 4 1/2 qt crockpot. Cook on low for 7 hours or high for 3 hours. Remove chicken, shred with fork, and return to crockpot. Remove bay leaves and serve.
Serves 6
oops, I thought I had another ugly picture of soup to share with you, but I'll share this ugly one instead:) This is Norris doing his "we're taking a picture in the garage and this is embarrassing and someone is going to drive by and see us doing this" awkward laugh and me taking a self pic in the garage. Fun K-State season, even with this weekend's loss!
Skinny Crockpot Chicken and Wild Rice Soup
slightly adapted from Let's Get Cooking1 cup finely diced carrots
1/2 onion, finely diced
3/4 cup uncooked wild rice (this is expensive to buy a box/bag of, so check out the bulk bins!)
1/2 tsp dried rosemary
2 bay leaves
zest of one lemon
1/4 tsp ground pepper
2 boneless, skinless chicken breasts
50 oz chicken broth
Combine all ingredients in a 4 1/2 qt crockpot. Cook on low for 7 hours or high for 3 hours. Remove chicken, shred with fork, and return to crockpot. Remove bay leaves and serve.
Serves 6
Tuesday, October 25, 2011
"The Best Vegetable Soup"
Still on the soup kick. I have been trying to kick a sickness or allergies, whatever this is, and soup and spicy foods are especially great for that. This reheats wonderfully and even freezes well, so I made enough for this week plus 2 more servings and in a couple weeks I'll have a week of a different soup every day for lunch...wow, my life is exciting, huh??
This is called "The Best Vegetable Soup" so I'm sticking with the name. And for the taste and nutrition information balance, I'd say this is definitely a contender for best vegetable soup. I think I still like the Quick Fall Minestrone the best, but this is also tasty and a great way to get your veggies on!
Serves 6
1/2 tsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1/8 tsp dried red pepper flakes
1/2 tsp dried thyme
1/2 dried bay leaf
1/4 tsp salt
1/8 tsp black pepper
32 oz fat free low sodium chicken broth
14 oz can diced tomatoes, with juice
2 stalks celery, diced
1 large russet potato, diced
2 carrots, diced
1 yellow squash, diced
1 cup frozen corn kernels
1/2 cup frozen green beans
5 oz condensed tomato soup
5 oz water
1/4 lemon, juiced
Saute onion in oil over medium heat for five minutes or until softened. Add garlic and saute another minute. Add red pepper flakes, thyme, salt, pepper, and bay leaf and cook another minute.
Add stock, canned tomatoes, and juices to pot and bring to boil, then reduce heat to simmer and cover pot. Simmer 15 minutes.
Add carrots, celery, and squash. Simmer another 12 minutes.
Add corn and green beans and simmer another 10 minutes.
Add soup, water, and lemon juice, heat through, season to taste, and serve.
This is called "The Best Vegetable Soup" so I'm sticking with the name. And for the taste and nutrition information balance, I'd say this is definitely a contender for best vegetable soup. I think I still like the Quick Fall Minestrone the best, but this is also tasty and a great way to get your veggies on!
The Best Vegetable Soup
adapted from Prevention RDServes 6
1/2 tsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1/8 tsp dried red pepper flakes
1/2 tsp dried thyme
1/2 dried bay leaf
1/4 tsp salt
1/8 tsp black pepper
32 oz fat free low sodium chicken broth
14 oz can diced tomatoes, with juice
2 stalks celery, diced
1 large russet potato, diced
2 carrots, diced
1 yellow squash, diced
1 cup frozen corn kernels
1/2 cup frozen green beans
5 oz condensed tomato soup
5 oz water
1/4 lemon, juiced
Saute onion in oil over medium heat for five minutes or until softened. Add garlic and saute another minute. Add red pepper flakes, thyme, salt, pepper, and bay leaf and cook another minute.
Add stock, canned tomatoes, and juices to pot and bring to boil, then reduce heat to simmer and cover pot. Simmer 15 minutes.
Add carrots, celery, and squash. Simmer another 12 minutes.
Add corn and green beans and simmer another 10 minutes.
Add soup, water, and lemon juice, heat through, season to taste, and serve.
Monday, October 10, 2011
Stir-Fried Shrimp with Spicy Orange Sauce
If you have allergies or a cold, I suggest you make this soon. What a way to introduce a recipe....
The reason I suggest it is because it's a really good meal and has a great spice factor that will clear you right up. This is a Cooking Light recipe that you can change up however you like. Add in your favorite veggies, serve it over brown rice, rice noodles, however you like. I thought it was great with steamed broccoli...a little sauce on the broccoli was so good!
1 lb peeled and deveined shrimp
1 tbsp cornstarch
1/4 cup fresh orange juice
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 1/2 tsp Sriracha sauce
2 tbsp canola oil
3 garlic cloves, minced
1 tbsp minced peeled fresh ginger
baby corn
water chestnuts
snap peas
1 carrot, julienned
Pat shrimp dry and toss with cornstarch.
Whisk together orange juice, soy sauce, honey, vinegar, and Sriracha.
Heat oil over medium high heat. Add ginger and garlic and stir fry for fifteen seconds. Add shrimp and stir fry another three minutes. Add veggies and juice mixture and cook another two minutes or until sauce thickens, shrimp is done, and veggies are crisp-tender.
Serve over rice, noodles, or more veggies.
The reason I suggest it is because it's a really good meal and has a great spice factor that will clear you right up. This is a Cooking Light recipe that you can change up however you like. Add in your favorite veggies, serve it over brown rice, rice noodles, however you like. I thought it was great with steamed broccoli...a little sauce on the broccoli was so good!
Stir-Fried Shrimp with Spicy Orange Sauce
adapted from Cooking Light
1 lb peeled and deveined shrimp
1 tbsp cornstarch
1/4 cup fresh orange juice
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 1/2 tsp Sriracha sauce
2 tbsp canola oil
3 garlic cloves, minced
1 tbsp minced peeled fresh ginger
baby corn
water chestnuts
snap peas
1 carrot, julienned
Pat shrimp dry and toss with cornstarch.
Whisk together orange juice, soy sauce, honey, vinegar, and Sriracha.
Heat oil over medium high heat. Add ginger and garlic and stir fry for fifteen seconds. Add shrimp and stir fry another three minutes. Add veggies and juice mixture and cook another two minutes or until sauce thickens, shrimp is done, and veggies are crisp-tender.
Serve over rice, noodles, or more veggies.
Monday, September 26, 2011
Quick Fall Minestrone
It's officially fall, which means it's officially soup season again for this girl! With the cooler temperatures comes all things fall food, which makes me really excited since I love soups and pumpkin everything. As I've said before, I like to make a batch of soup on Sundays and have it for lunch every day. Yes, it sounds boring, but I make something I really like and it's easy, homemade, and healthier than many other options. Here is the short list of other soups I like that reheat well throughout the week:
Hearty Tomato Soup
Southwestern Chicken and White Bean Soup
Corn and Bacon Chowder
Spicy Poblano and Corn Soup
Pan Roasted Mushroom and Wild Rice Soup
Taco Soup
Black Bean Salsa Chili
Loaded Potato Soup
Turkey Chili Taco Soup
Black Bean Soup
Roasted Vegetable Soup
Creamy Potato Soup with Ham
This minestrone is from Cooking Light. I changed it a lot based on what I had and what looked good at the store, so here is my adapted version. Mmmm....fall!!
1 tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, minced
8 cups chicken broth
1 medium zucchini, halved and sliced
1 yellow squash, quartered and sliced
2 small baking potatoes, diced
2 carrots, diced
1 tsp dried oregano
1/2 tsp black pepper
4 cups fresh spinach
1/2 cup uncooked orzo
16 oz white beans, drained and rinsed
topping: croutons and Parmesan cheese
Heat oil in a large pot over medium high heat. Add onion and garlic and saute for 3 minutes, until soft. Add broth, potatoes, carrots, oregano, and pepper. Bring to a boil, then simmer for 10-15 minutes. Add zucchini and squash and simmer another 3 minutes. Add orzo, beans, and spinach and simmer for 5 more minutes.
Hearty Tomato Soup
Southwestern Chicken and White Bean Soup
Corn and Bacon Chowder
Spicy Poblano and Corn Soup
Pan Roasted Mushroom and Wild Rice Soup
Taco Soup
Black Bean Salsa Chili
Loaded Potato Soup
Turkey Chili Taco Soup
Black Bean Soup
Roasted Vegetable Soup
Creamy Potato Soup with Ham
This minestrone is from Cooking Light. I changed it a lot based on what I had and what looked good at the store, so here is my adapted version. Mmmm....fall!!
Quick Fall Minestrone
adapted from Cooking Light1 tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, minced
8 cups chicken broth
1 medium zucchini, halved and sliced
1 yellow squash, quartered and sliced
2 small baking potatoes, diced
2 carrots, diced
1 tsp dried oregano
1/2 tsp black pepper
4 cups fresh spinach
1/2 cup uncooked orzo
16 oz white beans, drained and rinsed
topping: croutons and Parmesan cheese
Heat oil in a large pot over medium high heat. Add onion and garlic and saute for 3 minutes, until soft. Add broth, potatoes, carrots, oregano, and pepper. Bring to a boil, then simmer for 10-15 minutes. Add zucchini and squash and simmer another 3 minutes. Add orzo, beans, and spinach and simmer for 5 more minutes.
Thursday, August 25, 2011
Banana Peanut Chocolate Chip Muffins (Whole Wheat, too!)
Okay, these clearly aren't muffins, but they are the fruit of my first vegetable "garden"! It was really a planter on my driveway that I grew a few peppers in, but I was pretty excited that something came out of it. Apparently I did get a little bit of the gardening gene from you, Grandma and Papa! Wish I was as good at it as you guys are!!
Back to the muffins..
Quite a title....these hearty muffins are a good start to the day. They taste like a whole grain breakfast, not a cupcake, which is what I prefer in the mornings and for a snack anyway. Portable and perfect for a quick weekday breakfast!
Chocolate Chip Banana Muffins
makes 12 muffins
3/4 cup whole wheat flour
3/4 cup all purpose flour1/2 cup wheat bran
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten1/4 cup skim milk
1 1/3 cup mashed ripe banana
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup miniature chocolate chips
1/3 cup chopped pecans (I used peanuts)
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, milk, bananas, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with peanuts.
Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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