Ingredients
2 tbsp olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quiona
1 tbsp grated fresh ginger
3 tbsp soy sauce
2 green onions, sliced
Sriracha, for serving
Directions:
1. heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
2. Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
3. Add mushrooms, broccoli, and zucchini. Cook, stirring constantly until vegetables are tender, about 3-4 minutes.
4. Add corn, peas, carrots, and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Add ginger and soy sauce, and gently toss to combing. Cook, stirring constantly, until heated through, about 2 minutes.
6. Stir in green onions and eggs.
7. Serve immediately, drizzled with Sriracha, if desired.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Monday, October 21, 2013
Sunday, June 9, 2013
Sunday, September 5, 2010
Crockpot Ribs
3 1/2 lbs pork loin back ribs (I usually buy a rack)
1/4 C brown sugar
1 tsp salt
1/2 tsp pepper
3 T liquid smoke
2 gloves garlic, chopped (I use tastefully simple garlic garlic)
1 Med onion, sliced
1/2 C cola
1 1/2 c barbecue sauce
1. Grease slow cooker
2. Mix brown sugar, pepper, salt, smoke and garlic; rub mixture into ribs. Cut into pieces. layer ribs and onions in slow cooker. Pour cola over ribs.
3. Cover and cook on low 8-9 hrs. Remove ribs; drain liquid.
4. Place on grill. Brush on barbeque sauce. Grill about 15 minutes.
1/4 C brown sugar
1 tsp salt
1/2 tsp pepper
3 T liquid smoke
2 gloves garlic, chopped (I use tastefully simple garlic garlic)
1 Med onion, sliced
1/2 C cola
1 1/2 c barbecue sauce
1. Grease slow cooker
2. Mix brown sugar, pepper, salt, smoke and garlic; rub mixture into ribs. Cut into pieces. layer ribs and onions in slow cooker. Pour cola over ribs.
3. Cover and cook on low 8-9 hrs. Remove ribs; drain liquid.
4. Place on grill. Brush on barbeque sauce. Grill about 15 minutes.
Black Bean Lasagna
2 eggs lightly beaten
15 oz ricotta cheese
10oz pkg. of frozen chopped spinach thawed and well drained
1/4 cup fresh cilantro finely chopped
1/2 tsp. of salt
4 cups shredded pepper jack cheese
2 16oz. cans black beans drained and rinsed
2 jars organic pasta sauce (make sure it is a thick sauce)
1/2 tsp. of ground cumin
9 lasagna noodles, cooked
Stir together eggs, ricotta, spinach, cilantro, salt and 1 cup of Monterrey jack cheese, set aside. Mash beans well in large bowl (I skipped the mashing step) stir in pasta sauce and cumin. Spread 1/3 of the bean mixture onto the bottom of a greased 9x13 casserole dish. Layer with 3 noodles, half of spinach mixture and 1 cup of cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture. Bake covered at 350 for 1 hour, uncover add remaining cheese and put back in for 5 more mins. or until cheese melts.
ETA: Um, YUM!!!!!!!!!! Seriously, it might be my new favorite meal.
15 oz ricotta cheese
10oz pkg. of frozen chopped spinach thawed and well drained
1/4 cup fresh cilantro finely chopped
1/2 tsp. of salt
4 cups shredded pepper jack cheese
2 16oz. cans black beans drained and rinsed
2 jars organic pasta sauce (make sure it is a thick sauce)
1/2 tsp. of ground cumin
9 lasagna noodles, cooked
Stir together eggs, ricotta, spinach, cilantro, salt and 1 cup of Monterrey jack cheese, set aside. Mash beans well in large bowl (I skipped the mashing step) stir in pasta sauce and cumin. Spread 1/3 of the bean mixture onto the bottom of a greased 9x13 casserole dish. Layer with 3 noodles, half of spinach mixture and 1 cup of cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture. Bake covered at 350 for 1 hour, uncover add remaining cheese and put back in for 5 more mins. or until cheese melts.
ETA: Um, YUM!!!!!!!!!! Seriously, it might be my new favorite meal.
Bow Tie Lasagna
* 1 pound Ground Chuck
* 5 cups Bow Tie Noodles
* 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
* 1 Tablespoon Olive Oil
* 1 teaspoon Salt
* ½ teaspoons Garlic Powder
* 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
* ½ cups Mozzarella Cheese
* ½ cups Sour Cream
Preparation Instructions
I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)
Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.
* 5 cups Bow Tie Noodles
* 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
* 1 Tablespoon Olive Oil
* 1 teaspoon Salt
* ½ teaspoons Garlic Powder
* 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
* ½ cups Mozzarella Cheese
* ½ cups Sour Cream
Preparation Instructions
I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)
Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.
Mini Meatloaves
* 1 egg
* 3/4 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup quick cooking oats
* 1 teaspoon salt
* 1 pound ground beef
* 2/3 cup ketchup
* 1/4 cup packed brown sugar
* 1 1/2 teaspoons prepared mustard
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, for 45 mins or until done.
* 3/4 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup quick cooking oats
* 1 teaspoon salt
* 1 pound ground beef
* 2/3 cup ketchup
* 1/4 cup packed brown sugar
* 1 1/2 teaspoons prepared mustard
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, for 45 mins or until done.
Spachetti alla Ceci (Chickpea Spaghetti)
Re: RECIPES TO SHARE
I made this the other night, and I was surprised at how much we liked it. It's from a Rachael Ray cookbook.
Spachetti alla Ceci
(Chickpea Spaghetti)
1 lb spaghetti
3 T. extra virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves - finely chopped
1 14 oz. can chickpeas, drained (I rinsed them, too)
1/2 tsp. dried thyme
Salt and pepper, to taste
1/2 c. dry white wine or chicken stock
1 14 oz. can crushed tomatoes
chopped flat leaf parsley and parmesan cheese (for the top)
Boil water and and cook spaghetti until it's al dente.
While spaghetti is cooking, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them 3-4 more minutes. Add the wine or stock and cook down for 30 more seconds. Stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top with the parsley and grated cheese
Spachetti alla Ceci
(Chickpea Spaghetti)
1 lb spaghetti
3 T. extra virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves - finely chopped
1 14 oz. can chickpeas, drained (I rinsed them, too)
1/2 tsp. dried thyme
Salt and pepper, to taste
1/2 c. dry white wine or chicken stock
1 14 oz. can crushed tomatoes
chopped flat leaf parsley and parmesan cheese (for the top)
Boil water and and cook spaghetti until it's al dente.
While spaghetti is cooking, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them 3-4 more minutes. Add the wine or stock and cook down for 30 more seconds. Stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top with the parsley and grated cheese
Saturday, May 8, 2010
Cashew Chicken Lettuce Wraps
1 TBS. Rice Vinegar
1 TBS Brown Sugar
1/4 tsp. ground red pepper (I would do less next time)
1/4 tsp. ground ginger (I used fresh ginger)
1 tsp. sesame oil
2 TBS. Soy Sauce
Mix all ingredients together, and stir until the brown sugar has dissolved. Set aside
2 TBS. canola oil (I used olive oil)
1 chicken breast (chopped into small pieces)
1 cup chopped onion
2 cloves garlic
1 tsp. soy sauce
**I also added in 3/4 cup matchstick carrotts and 2 chopped stalks of celery**
1/4 cup cashews
8 leaves of green leaf or iceburg lettuce, washed and dried (I liked Romaine the best)
Heat oil in pan. Add in chicken and brown around 4-5 minutes. Remove chicken from oil and add onions and garlic (and carrots and celery). While cooking, add in soy sauce. Cook till onions are almost cooked, add back in chicken and add sauce over the top. Cook till sauce has thickened, add in cashews.
Spoon chicken into lettuce leaves. Add you favorite hot sauce, more cashews, or basil.
*** MY CHANGES ***
I added some of the changes I made above, but here is the explanation.
I would do less red pepper then next time. They were really pretty warm/hot. It was okay for Jason and me, but not for Bella. It was too hot for her. She likes lettuce, and was a bit miffed that it was too hot for her.
If you look in the recipe, this *says* it's for 6 servings, but it only has 1 chicken breast in it. It's also lacking some veggies in my opinion.
I tripled the recipe, sauce and all. I did 3 chicken breasts, and instead of cooking the chicken and then taking it out to cook the veggies, I cooked everything all at once. I threw the chicken in first, and then added in onion and garlic. I also decided to add in some matchstick carrots (3/4 cup) and chopped celery (2 stalks, chopped). I waited till that was almost done, and then I added in the sauce. I cooked it on medium/high till most of the moisture cooked off, added the cashews, and then turned it off to let it cool. It was the perfect consistency.
Instead of iceberg lettuce, I think Romaine is better. It's almost makes a Lettuce wrap taco. I picked up a bag that had three romaine heads in it, and with the leftovers we both have today, we went through all three heads.
This was seriously good. We will definitely be making it again. I think it's the sesame oil in it. Something about it reminds me of sushi. I think it's the smell of the sauce, and the way the ingredients all blend together. It was SOOOO good, and I am so looking forward to my leftovers today!
1 TBS Brown Sugar
1/4 tsp. ground red pepper (I would do less next time)
1/4 tsp. ground ginger (I used fresh ginger)
1 tsp. sesame oil
2 TBS. Soy Sauce
Mix all ingredients together, and stir until the brown sugar has dissolved. Set aside
2 TBS. canola oil (I used olive oil)
1 chicken breast (chopped into small pieces)
1 cup chopped onion
2 cloves garlic
1 tsp. soy sauce
**I also added in 3/4 cup matchstick carrotts and 2 chopped stalks of celery**
1/4 cup cashews
8 leaves of green leaf or iceburg lettuce, washed and dried (I liked Romaine the best)
Heat oil in pan. Add in chicken and brown around 4-5 minutes. Remove chicken from oil and add onions and garlic (and carrots and celery). While cooking, add in soy sauce. Cook till onions are almost cooked, add back in chicken and add sauce over the top. Cook till sauce has thickened, add in cashews.
Spoon chicken into lettuce leaves. Add you favorite hot sauce, more cashews, or basil.
*** MY CHANGES ***
I added some of the changes I made above, but here is the explanation.
I would do less red pepper then next time. They were really pretty warm/hot. It was okay for Jason and me, but not for Bella. It was too hot for her. She likes lettuce, and was a bit miffed that it was too hot for her.
If you look in the recipe, this *says* it's for 6 servings, but it only has 1 chicken breast in it. It's also lacking some veggies in my opinion.
I tripled the recipe, sauce and all. I did 3 chicken breasts, and instead of cooking the chicken and then taking it out to cook the veggies, I cooked everything all at once. I threw the chicken in first, and then added in onion and garlic. I also decided to add in some matchstick carrots (3/4 cup) and chopped celery (2 stalks, chopped). I waited till that was almost done, and then I added in the sauce. I cooked it on medium/high till most of the moisture cooked off, added the cashews, and then turned it off to let it cool. It was the perfect consistency.
Instead of iceberg lettuce, I think Romaine is better. It's almost makes a Lettuce wrap taco. I picked up a bag that had three romaine heads in it, and with the leftovers we both have today, we went through all three heads.
This was seriously good. We will definitely be making it again. I think it's the sesame oil in it. Something about it reminds me of sushi. I think it's the smell of the sauce, and the way the ingredients all blend together. It was SOOOO good, and I am so looking forward to my leftovers today!
Sunday, April 25, 2010
Harvest Chicken Chowder
2 tsp olive oil
4 onions - chopped
3 garlic cloves - minced
1 lb boneless, skinless chicken breasts - cubed
2 cups low-sodium chicken broth
2 celery stalks - chopped
1 carrot - sliced
1 15 oz. can pumpkin puree
1 12 oz. can evaporated skimmed milk
1/4 c. parsley - minced
1 Tbsp. minced fresh sage or 1/2 tsp. dried
1 tsp. dried thyme leaves
fresh ground pepper
In a nonstick dutch oven, heat oil. Add onions and garlic; cook, stirring as needed, until softened, about 5 minutes
Add chicken, broth, celery and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the chicken is cooked through and veggies are tender, about 10 minutes
Add pumpkin, milk, parsley, sage, and thyme; return to a boil, stirring as needed. Serve sprinkled with pepper.
Makes 4 servings ~ 317 Calories / serving ~ 6 Weight Watchers points / serving
I actually measured the whole pot so I could figure how much they considered a serving, and it made about 7 1/2 cups, so a serving is a little less than 2 cups.
My variation: I actually left the onions out (4 seemed like quite a few anyway) because picky Dh won't eat onions, but I added extra carrots since I had some to use up. I also added a little ground red pepper for extra spice - YUM! I thought it was delicious and filling, but Dh didn't agree. He's more of a simple meat and potatoes type of guy, and this soup was just a little too different for him.
ETA - I also used regular chicken broth instead of low-sodium. I still thought it needed more salt, but maybe my taste buds are off???
4 onions - chopped
3 garlic cloves - minced
1 lb boneless, skinless chicken breasts - cubed
2 cups low-sodium chicken broth
2 celery stalks - chopped
1 carrot - sliced
1 15 oz. can pumpkin puree
1 12 oz. can evaporated skimmed milk
1/4 c. parsley - minced
1 Tbsp. minced fresh sage or 1/2 tsp. dried
1 tsp. dried thyme leaves
fresh ground pepper
In a nonstick dutch oven, heat oil. Add onions and garlic; cook, stirring as needed, until softened, about 5 minutes
Add chicken, broth, celery and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the chicken is cooked through and veggies are tender, about 10 minutes
Add pumpkin, milk, parsley, sage, and thyme; return to a boil, stirring as needed. Serve sprinkled with pepper.
Makes 4 servings ~ 317 Calories / serving ~ 6 Weight Watchers points / serving
I actually measured the whole pot so I could figure how much they considered a serving, and it made about 7 1/2 cups, so a serving is a little less than 2 cups.
My variation: I actually left the onions out (4 seemed like quite a few anyway) because picky Dh won't eat onions, but I added extra carrots since I had some to use up. I also added a little ground red pepper for extra spice - YUM! I thought it was delicious and filling, but Dh didn't agree. He's more of a simple meat and potatoes type of guy, and this soup was just a little too different for him.
ETA - I also used regular chicken broth instead of low-sodium. I still thought it needed more salt, but maybe my taste buds are off???
Turkey Pumpkin Chili
Terrific chili for a chilly autumn day...
1 lb lean ground turkey
¾ cup chopped onions
½ cup chopped green bell peppers
2 cloves garlic, minced
Two 14.5oz. cans diced tomatoes, with liquid
15 oz can pure pumpkin pureé
15 oz can kidney beans, with liquid
15 oz can Great Northern beans, with liquid
15 oz can tomato sauce
4 oz can diced green chilies
2 tsp ground chili powder
1½ tsp ground cumin (or more to taste)
1 tsp salt
½ tsp ground black pepper
1½ tsp oregano
½ cup water
* Brown meat in large pot. Remove meat and place on paper towels to remove excess fat. Wipe any remaining fat from the pot and coat pot with cooking spray. (I didn't remove the meat. I just cooked the onions and green peppers with the turkey as it was browning....there wasn't much fat because I used lean turkey)
* Sauté onion, bell pepper and garlic; sauté until tender. Return meat to pot. Add all remaining ingredients and stir to combine. Simmer 30 minutes to 1 hour. If chili is too thick for you, add more water, and adjust seasonings as needed.
1 lb lean ground turkey
¾ cup chopped onions
½ cup chopped green bell peppers
2 cloves garlic, minced
Two 14.5oz. cans diced tomatoes, with liquid
15 oz can pure pumpkin pureé
15 oz can kidney beans, with liquid
15 oz can Great Northern beans, with liquid
15 oz can tomato sauce
4 oz can diced green chilies
2 tsp ground chili powder
1½ tsp ground cumin (or more to taste)
1 tsp salt
½ tsp ground black pepper
1½ tsp oregano
½ cup water
* Brown meat in large pot. Remove meat and place on paper towels to remove excess fat. Wipe any remaining fat from the pot and coat pot with cooking spray. (I didn't remove the meat. I just cooked the onions and green peppers with the turkey as it was browning....there wasn't much fat because I used lean turkey)
* Sauté onion, bell pepper and garlic; sauté until tender. Return meat to pot. Add all remaining ingredients and stir to combine. Simmer 30 minutes to 1 hour. If chili is too thick for you, add more water, and adjust seasonings as needed.
Pasta with Beans
6 ounces (dry) multigrain pasta (I used bowtie)
2 cups cherry tomatoes, halved
1/4 c EVOO
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp minced garlic (about 3 cloves)
1/4-1/2 tsp crushed red pepper
1 15 oz can cannellini beans, rinsed and drained (I drained but did not rinse - also I used Gr. N. Beans which I think were the wrong ones but it tasted great)
6 cups fresh baby spinach leaves
1 cup chopped fresh basil
1 tsp lemon juice
1/4 c pine nuts (I omitted these)
parmesan cheese
Preheat oven to 400. Cook pasta according to package directions, drain, return to warm pan and cover and keep warm. Meanwhile, place tomatoes in a baking dish and drizzle with 2 tsp EVOO, salt and pepper, toss to coat evenly. Bake about 10 minutes or until tender.
Meanwhile, in a medium skillet, heat the remaining EVOO and cook garlic and red pepper just until fragrant. Add beans and cook until warm throughout.
Place tomatoes in a large serving bowl. Add pasta, spinach and basil, and sprinkle with lemon juice. Toss to combine. Top individual servings with pine nuts and parmesan cheese.
2 cups cherry tomatoes, halved
1/4 c EVOO
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp minced garlic (about 3 cloves)
1/4-1/2 tsp crushed red pepper
1 15 oz can cannellini beans, rinsed and drained (I drained but did not rinse - also I used Gr. N. Beans which I think were the wrong ones but it tasted great)
6 cups fresh baby spinach leaves
1 cup chopped fresh basil
1 tsp lemon juice
1/4 c pine nuts (I omitted these)
parmesan cheese
Preheat oven to 400. Cook pasta according to package directions, drain, return to warm pan and cover and keep warm. Meanwhile, place tomatoes in a baking dish and drizzle with 2 tsp EVOO, salt and pepper, toss to coat evenly. Bake about 10 minutes or until tender.
Meanwhile, in a medium skillet, heat the remaining EVOO and cook garlic and red pepper just until fragrant. Add beans and cook until warm throughout.
Place tomatoes in a large serving bowl. Add pasta, spinach and basil, and sprinkle with lemon juice. Toss to combine. Top individual servings with pine nuts and parmesan cheese.
Chicken lettuce wraps
Joy Bauer
Serves 4
Nutrition Information
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g
INGREDIENTS
• 4 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 large red bell pepper, seeded and finely diced
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 3 scallions (white and green parts), thinly sliced
• 2 tablespoons grated or finely minced fresh ginger
• 4 cloves garlic, minced
• 1 pound ground chicken (at least 90% lean)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup bottle Chinese plum sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot chili paste, such as sriracha (or to taste)
• 1/4 cup unsalted roasted cashews, chopped
• 1/4 cup minced fresh cilantro, plus extra for garnish (optional)
• 1 head Boston or Bibb lettuce
DIRECTIONS
Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper.
Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.
Serves 4
Nutrition Information
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g
INGREDIENTS
• 4 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 large red bell pepper, seeded and finely diced
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 3 scallions (white and green parts), thinly sliced
• 2 tablespoons grated or finely minced fresh ginger
• 4 cloves garlic, minced
• 1 pound ground chicken (at least 90% lean)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup bottle Chinese plum sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot chili paste, such as sriracha (or to taste)
• 1/4 cup unsalted roasted cashews, chopped
• 1/4 cup minced fresh cilantro, plus extra for garnish (optional)
• 1 head Boston or Bibb lettuce
DIRECTIONS
Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper.
Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.
Chicken Casserole
3 Chicken breasts (or 1-2 pounds of chicken) cooked and shredded
2 Cans Cream of Chicken Soup (I used the almost fat free stuff)
2-3 cups cheddar cheese (I like sharp)
Egg Noodles (at least a 6 serving bag)
1/2 cup milk (* see below)
Salt and pepper to taste (I use 1 tsp. salt, and .5 tsp. of pepper)
Cook chicken and shred. Cook egg noodles to desired consistency and drain (I like my nods a little al dente and they finish cooking in the oven). Start heating soup on stove and add in milk. Once it's warm, add in 2 cups of cheese and wait till it has melted. Once melted, add in chicken and noodles. Mix together and place in baking dish (I use a 9 by 13 glass dish). Sprinkle remaining cheese on top OR sprinkle bread crumbs on top. Bake at 350 till the edges become bubbly. Let cool for a few and serve!
(This is one of those recipes that I use my Crockpot for. I cook frozen chicken breasts all day long on LOW in the Crockpot. The other day I added in a cup of white wine and 2 chicken bouillon cubes. When I get home I cut the chicken (just so when it shreds you don't have majorly long pieces) and stir it to shred it. I kept the juice this time, instead of draining it off. There was about a quarter cup of juices in the end, so I just added in 1/4 cup of milk. It was still perfect! You can also use a rotisserie chicken from the grocery store. Just shred it at home and add it in. It's delicious that way too and really is super quick.)
This is one of those recipes that remind me of my childhood. My mom used to make this for us as kids, and it was always a favorite. When I was preggo, I craved this. It freezes well and goes over great as a meal to take to a friend. It's my easy go to recipe to make after someone has had a surgery or a baby. I've never gotten a bad review on it!
2 Cans Cream of Chicken Soup (I used the almost fat free stuff)
2-3 cups cheddar cheese (I like sharp)
Egg Noodles (at least a 6 serving bag)
1/2 cup milk (* see below)
Salt and pepper to taste (I use 1 tsp. salt, and .5 tsp. of pepper)
Cook chicken and shred. Cook egg noodles to desired consistency and drain (I like my nods a little al dente and they finish cooking in the oven). Start heating soup on stove and add in milk. Once it's warm, add in 2 cups of cheese and wait till it has melted. Once melted, add in chicken and noodles. Mix together and place in baking dish (I use a 9 by 13 glass dish). Sprinkle remaining cheese on top OR sprinkle bread crumbs on top. Bake at 350 till the edges become bubbly. Let cool for a few and serve!
(This is one of those recipes that I use my Crockpot for. I cook frozen chicken breasts all day long on LOW in the Crockpot. The other day I added in a cup of white wine and 2 chicken bouillon cubes. When I get home I cut the chicken (just so when it shreds you don't have majorly long pieces) and stir it to shred it. I kept the juice this time, instead of draining it off. There was about a quarter cup of juices in the end, so I just added in 1/4 cup of milk. It was still perfect! You can also use a rotisserie chicken from the grocery store. Just shred it at home and add it in. It's delicious that way too and really is super quick.)
This is one of those recipes that remind me of my childhood. My mom used to make this for us as kids, and it was always a favorite. When I was preggo, I craved this. It freezes well and goes over great as a meal to take to a friend. It's my easy go to recipe to make after someone has had a surgery or a baby. I've never gotten a bad review on it!
Chicken and Dumplings
1 c chopped onion
1 garlic clove, chopped
¼ dry sherry
½ tsp salt
¼ tsp black pepper
2 14 oz can fat free less sodium chicken broth
1 10 ¾ oz can condensed reduced fat cream of mushroom soup
4 pds chicken pieces skinned
1 cup frozen peas
¼ c water
2 tblsp cornstarch
Dumplings
2 c. baking mix (Bisquick)
2/3 c fat free milk
1. Heat dutch oven coated with cooking spray over medium high heat. Add onion and garlic sauté 5 minutes. Stir in sherry and next 4 ingredients to mushroom soup. Bring to a boil. Add chicken pieces bring to a boil. Cover reduce heat, simmer 35 minutes or until chicken is tender.
2. Remove chicken, cut meat from bones into bite size pieces. Discard bones, chill chicken 15 minutes
3. Combine water and cornstarch in a small bowl, stir with a whisk. Add cornstarch mixture to pan and stir well.
4. To prepare dumplings, combine baking mix and milk, Drop dough into chicken mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes stirring occasionally. Cover and cook 10 minutes or until dumplings are done.
Serving size 1 ½ cup and 2 dumplings. Calories 373
1 garlic clove, chopped
¼ dry sherry
½ tsp salt
¼ tsp black pepper
2 14 oz can fat free less sodium chicken broth
1 10 ¾ oz can condensed reduced fat cream of mushroom soup
4 pds chicken pieces skinned
1 cup frozen peas
¼ c water
2 tblsp cornstarch
Dumplings
2 c. baking mix (Bisquick)
2/3 c fat free milk
1. Heat dutch oven coated with cooking spray over medium high heat. Add onion and garlic sauté 5 minutes. Stir in sherry and next 4 ingredients to mushroom soup. Bring to a boil. Add chicken pieces bring to a boil. Cover reduce heat, simmer 35 minutes or until chicken is tender.
2. Remove chicken, cut meat from bones into bite size pieces. Discard bones, chill chicken 15 minutes
3. Combine water and cornstarch in a small bowl, stir with a whisk. Add cornstarch mixture to pan and stir well.
4. To prepare dumplings, combine baking mix and milk, Drop dough into chicken mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes stirring occasionally. Cover and cook 10 minutes or until dumplings are done.
Serving size 1 ½ cup and 2 dumplings. Calories 373
Puff Pastry with Ham and Cheese
(spin off of Ina's) http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html
1 box puff pastry
1 Egg
Ham of your choice (recipe called for black forest but the Virginia Ham was half the price)
Sliced Cheese (recipe called for gurere I think. I used smoked gouda... again, half the price and was very tasty. I had Jason use our slicer and slice the cheese thin)
Defrost puff pastry. Roll out 1 sheet so it is around .25 inch thick and in the shape of a rectangle. Layer ham and cheese on bottom layer of puff pastry. I think I did a layer of ham, then cheese, then ham again since the ham was sliced deli thin. You want to leave a lip around the puff pastry though so the second later has something to stick to. Roll out second puff pastry till it's around the same size as first. Make an egg wash using the egg and a table spoon of water. Using a brush, brush on the egg mixture around the edges of the puff pastry. Put second layer on top. Cut long lines on top so the air can escape while cooking. Brush whole top with egg wash and bake at 450 degrees for 20-25 min.
This recipe is SOOOO VERSAITLE. You could really use any ol' lunch meat and cheese combo. They were very tasty. The original recipe called for mustard, I skipped it. Not everyone in my family is a fan of mustard. I think this would be so tasty made after thanksgiving with leftover turkey. I'm thinking a layer of apple butter, turkey, and some brie cheese.... YUMMY fall flavors that are TO. DIE. FOR. GOOD!
1 box puff pastry
1 Egg
Ham of your choice (recipe called for black forest but the Virginia Ham was half the price)
Sliced Cheese (recipe called for gurere I think. I used smoked gouda... again, half the price and was very tasty. I had Jason use our slicer and slice the cheese thin)
Defrost puff pastry. Roll out 1 sheet so it is around .25 inch thick and in the shape of a rectangle. Layer ham and cheese on bottom layer of puff pastry. I think I did a layer of ham, then cheese, then ham again since the ham was sliced deli thin. You want to leave a lip around the puff pastry though so the second later has something to stick to. Roll out second puff pastry till it's around the same size as first. Make an egg wash using the egg and a table spoon of water. Using a brush, brush on the egg mixture around the edges of the puff pastry. Put second layer on top. Cut long lines on top so the air can escape while cooking. Brush whole top with egg wash and bake at 450 degrees for 20-25 min.
This recipe is SOOOO VERSAITLE. You could really use any ol' lunch meat and cheese combo. They were very tasty. The original recipe called for mustard, I skipped it. Not everyone in my family is a fan of mustard. I think this would be so tasty made after thanksgiving with leftover turkey. I'm thinking a layer of apple butter, turkey, and some brie cheese.... YUMMY fall flavors that are TO. DIE. FOR. GOOD!
Rosenmunnar Swedish Thumbprint Cookies
1 cup butter, softened
1/2 cup white sugar
2 cups sifted all-purpose flour
1/2 cup any flavor fruit jam
Preheat oven to 375 degrees F.
Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
Bake 15 to 20 minutes or until golden brown at the edges.
1/2 cup white sugar
2 cups sifted all-purpose flour
1/2 cup any flavor fruit jam
Preheat oven to 375 degrees F.
Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
Bake 15 to 20 minutes or until golden brown at the edges.
Lindz's #1 Turkey Pot Pie (or chicken, whatever you've got on hand...)
Ingredients:
approx 2 cups leftover turkey, cubed
1 large can Homestyle Veg-All
1 can corn, drained
1 can green beans, drained
1 can cream of chicken
1 can cream of celery
1 cup chicken broth
Topping:
1 cup milk
1 stick butter, melted
1 cup Bisquick
1 tsp ground black pepper
Preheat oven to 375. Spray 9x13 casserole with nonstick spray, spread turkey in bottom of dish. Sprinkle with salt, pepper, rosemary, thyme to taste. In large bowl, mix vegetables, soups, and broth. Pour over turkey, spread evenly in pan and smooth out top. In small bowl, whisk together ingredients for topping and then pour evenly over top of the veg/soup mixture. Make sure it covers the entire top. Bake uncovered for 45 mins or until top bakes up and browns.
This is probably my most favorite comfort food recipe ever. I make it at least once a month with leftovers from a rotisserie chicken or other chicken dish. And of course, with turkey after Thanksgiving and Christmas!
approx 2 cups leftover turkey, cubed
1 large can Homestyle Veg-All
1 can corn, drained
1 can green beans, drained
1 can cream of chicken
1 can cream of celery
1 cup chicken broth
Topping:
1 cup milk
1 stick butter, melted
1 cup Bisquick
1 tsp ground black pepper
Preheat oven to 375. Spray 9x13 casserole with nonstick spray, spread turkey in bottom of dish. Sprinkle with salt, pepper, rosemary, thyme to taste. In large bowl, mix vegetables, soups, and broth. Pour over turkey, spread evenly in pan and smooth out top. In small bowl, whisk together ingredients for topping and then pour evenly over top of the veg/soup mixture. Make sure it covers the entire top. Bake uncovered for 45 mins or until top bakes up and browns.
This is probably my most favorite comfort food recipe ever. I make it at least once a month with leftovers from a rotisserie chicken or other chicken dish. And of course, with turkey after Thanksgiving and Christmas!
Blue Owl Baked Potato Soup
4 large baking potatoes (I personally recommend Yukon Gold or Red Potatoes)
2/3 cup butter or margarine
2/3 cup flour
6 cups milk (whole or 2% is best)
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped (Keep the white parts and place in water. They will re-grow! Thanks Reverb)
12 slices of bacon, cooked and crumbled (Plus extra’s for topping)
1 ¼ cups (5 oz) shredded cheddar cheese
1 8oz. container sour cream
1 heaping TBS. chicken base
Wash potatoes and prick several times with a fork. Bake in a preheated, 400 degree oven, for 1 hour or until done. Let cool. Cut potatoes into half inch cubes, leaving the skin on if desired.
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add in milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly.
Add in potato cubes, salt, pepper, green onions, crumbled, bacon, cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Garnish with additional bacon and cheese if desired.
Recipe Yields 10 Cups
This recipe is the BOMB… Yep, I said it… it’s the BOMB! Ignore the calories and make this. It is SOOO good!
2/3 cup butter or margarine
2/3 cup flour
6 cups milk (whole or 2% is best)
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped (Keep the white parts and place in water. They will re-grow! Thanks Reverb)
12 slices of bacon, cooked and crumbled (Plus extra’s for topping)
1 ¼ cups (5 oz) shredded cheddar cheese
1 8oz. container sour cream
1 heaping TBS. chicken base
Wash potatoes and prick several times with a fork. Bake in a preheated, 400 degree oven, for 1 hour or until done. Let cool. Cut potatoes into half inch cubes, leaving the skin on if desired.
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add in milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly.
Add in potato cubes, salt, pepper, green onions, crumbled, bacon, cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Garnish with additional bacon and cheese if desired.
Recipe Yields 10 Cups
This recipe is the BOMB… Yep, I said it… it’s the BOMB! Ignore the calories and make this. It is SOOO good!
One Pot Chili-Mac
Olive Oil
1 medium sweet onion, very finely chopped
1 pepper, diced
1 lb. lean ground beef
1 can red kidney beans, drained (or, if they are ready-to-eat, not drained)
1 14.5 oz. can diced tomatoes
1 jar (26 oz) marinara sauce (I use Barilla or whatever is on sale)
1 package (1.25 oz) chili seasoning
1/2 box of elbow macaroni or other small pasta
Water (measure from the empty 14 oz. can of tomatoes)
*Shredded Cheese
*Sour Cream
*Minced Chives
Saute onion and pepper in oil, add ground beef (or turkey/chicken) until cooked in a large Dutch oven. Add marinara sauce, beans, tomatoes, and chili seasoning; simmer for about 10 minutes, stirring occasionally; add macaroni and a 14.5 oz. can of water; cover and simmer on low for about 15 minutes or until pasta is tender; garnish* with cheese, sour cream and chives, if desired. Sit back and enjoy!
1 medium sweet onion, very finely chopped
1 pepper, diced
1 lb. lean ground beef
1 can red kidney beans, drained (or, if they are ready-to-eat, not drained)
1 14.5 oz. can diced tomatoes
1 jar (26 oz) marinara sauce (I use Barilla or whatever is on sale)
1 package (1.25 oz) chili seasoning
1/2 box of elbow macaroni or other small pasta
Water (measure from the empty 14 oz. can of tomatoes)
*Shredded Cheese
*Sour Cream
*Minced Chives
Saute onion and pepper in oil, add ground beef (or turkey/chicken) until cooked in a large Dutch oven. Add marinara sauce, beans, tomatoes, and chili seasoning; simmer for about 10 minutes, stirring occasionally; add macaroni and a 14.5 oz. can of water; cover and simmer on low for about 15 minutes or until pasta is tender; garnish* with cheese, sour cream and chives, if desired. Sit back and enjoy!
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