Adapted from Rachael Ray
Lettuce wraps are great when you're wanting something lighter and healthy. You can really use any type of stir fry recipe to fill the lettuce, but asian inspired ones are my favorite!
Ingredients:
1 1/3 to 1 1/2 pounds chicken breast or tenders, chopped in small pieces
2 cups fresh mushrooms (any kind you prefer), chopped in small pieces
2 tbs vegetable oil or peanut oil
1 tsp salt
1 tsp pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 red bell pepper, diced small
1/2 cup shredded carrots
3 scallions, chopped
3 tbs hoisin (chinese bbq sauce, available on Asian food aisle)
Head of iceberg lettuce, core removed, head quartered
Toasted sesame seeds (optional)
Sprouts (optional)
Directions:
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt & pepper to season, then garlic and ginger. Cook a minute more. Grate orange zest into pan, add red bell pepper, carrots and scallions. Cook another minute, continuing to stir fry mixture.
Add hoisin sauce and sesame seeds and toss to coat the mixture evenly. Transfer the hot chopped bbq chicken to serving platter. To eat, pile spoonfuls into lettuce leaves and top with sprouts if so desired.
Tip: Click on the Rachael Ray link to watch a video on how to prepare this meal and cut the lettuce
Shrimp & Couscous w/Avocado-Mango Salsa
on March 7, 2012
OMG YUM! Enough said! LOL
I was a little unsure how the salsa would turn out, if all the flavors would go well together…well they did! I didn't actually measure any of the ingredients so I just guessed below, but I don't think you can mess up too much if you do more or less of any of them. The only thing I might change next time is to add either chopped tomato or red bell pepper for added color!
Ingredients:
1 tbs extra-virgin olive oil
1 box couscous mix, any flavor or 1 cup plain (I used Near East Parmesan Couscous box)
1 lb medium or large shrimp (I use frozen pre-cooked shrimp - so thaw, cut tails and pat dry)
1/4 cup chopped fresh cilantro
8 cups fresh baby spinach
I was a little unsure how the salsa would turn out, if all the flavors would go well together…well they did! I didn't actually measure any of the ingredients so I just guessed below, but I don't think you can mess up too much if you do more or less of any of them. The only thing I might change next time is to add either chopped tomato or red bell pepper for added color!
Ingredients:
1 tbs extra-virgin olive oil
1 box couscous mix, any flavor or 1 cup plain (I used Near East Parmesan Couscous box)
1 lb medium or large shrimp (I use frozen pre-cooked shrimp - so thaw, cut tails and pat dry)
1/4 cup chopped fresh cilantro
8 cups fresh baby spinach
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 large mango, peeled and diced
1 medium avocado, diced
1/2 red onion, chopped
Jarred sliced jalapenos, about 15 diced up
Juice from one lime
Directions:
Cook couscous according to box instructions.
Heat a skillet on medium-high heat. Add the olive oil, chopped onion & spinach. Cook until all spinach is almost completely wilted, about 3 minutes. Add the shrimp, salt, pepper & red pepper flakes. Squeeze lime over mixture and cook for 3-4 minutes (until shrimp is warmed & cooked through).
While shrimp mixture is cooking combine cilantro, mango, avocado & jalapenos in a bowl.
Mix together the couscous and shrimp mixture then garnish with avocado-mango salsa when you serve. Serves 4 - 5.
White Turkey Chili
on February 20, 2012
So I'm going to start off by saying that this chili is very bland looking, but don't let it fool you it's packed with flavor! Healthy, easy and delicious what else could you want?!? A little cornbread on the side makes it even better!
Ingredients:
20 oz lean ground turkey
1 large onion, chopped
20 oz chicken broth
3 garlic cloves, minced
2 (15 1/2 oz) cans great northern beans or cannellini*
2 cans (4oz each) chopped green chilies
2 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp pepper
Juice from 1 lime
1 tbsp cilantro
1 cup plain non-fat yogurt
Directions:
In a large skillet cook the turkey, stirring occasionally until done/browned. When done, rinse the turkey in a colander. Use the oil in the pan to saute the onion & garlic for about 3-5 minutes.
Add back the turkey and the rest of the ingredients to the skillet except for the yogurt.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from heat and stir in the yogurt.
Ingredients:
20 oz lean ground turkey
1 large onion, chopped
20 oz chicken broth
3 garlic cloves, minced
2 (15 1/2 oz) cans great northern beans or cannellini*
2 cans (4oz each) chopped green chilies
2 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp pepper
Juice from 1 lime
1 tbsp cilantro
1 cup plain non-fat yogurt
Directions:
In a large skillet cook the turkey, stirring occasionally until done/browned. When done, rinse the turkey in a colander. Use the oil in the pan to saute the onion & garlic for about 3-5 minutes.
Add back the turkey and the rest of the ingredients to the skillet except for the yogurt.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from heat and stir in the yogurt.
Roasted Chicken with Peppers & Onions
on January 31, 2012
Adapted from EatingWell
Ingredients:
3 Chicken Breasts, halved (cut off any obvious fat)
1/2 white onion, thinly sliced
1/2 green bell pepper, thinly sliced
2 tbs chopped pickled jalapenos (or about 10 whole)
3 tbs lemon juice
Garlic powder
Oregano
Salt & Pepper
Directions:
Preheat oven to 400 degrees.
Sprinkle each side of the chicken with garlic powder, oregano, and salt & pepper. Place the chicken in a glass baking dish. Top with bell pepper, onion and jalapeno peppers. Pour the lemon juice on top of the chicken mixture. Bake until the chicken is cooked through, around 20 - 25 minutes.
Pretty basic chicken dish, but all the vegetables and lemon juice give it some great flavor! I love it b/c I can focus on the sides while the chicken bakes (unlike cooking it in the skillet).
Ingredients:
3 Chicken Breasts, halved (cut off any obvious fat)
1/2 white onion, thinly sliced
1/2 green bell pepper, thinly sliced
2 tbs chopped pickled jalapenos (or about 10 whole)
3 tbs lemon juice
Garlic powder
Oregano
Salt & Pepper
Directions:
Preheat oven to 400 degrees.
Sprinkle each side of the chicken with garlic powder, oregano, and salt & pepper. Place the chicken in a glass baking dish. Top with bell pepper, onion and jalapeno peppers. Pour the lemon juice on top of the chicken mixture. Bake until the chicken is cooked through, around 20 - 25 minutes.
Hummus
I don't actually like chickpeas as is, but for some reason I do like hummus. I guess it being blended with a spices and it being a different texture makes all the difference!
Ingredients:
2 15-oz cans of chickpeas
5 garlic cloves, minced
1/2 cup plain low-fat yogurt
2 tbs lemon juice
1 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp fresh parsley, chopped
Paprika to taste
Directions:
Combine everything but the paprika in a blender or food processor. Blend everything until smooth and sprinkle with paprika when you serve it. Chill. Makes a great dip for vegetables or pita bread.
Baked Parmesan Tomatoes
Adapted from EatingWell
OMG I love these! It makes me think I'm eating pizza without the guilt and calories!
Ingredients:
3 large tomatoes, each cut in 3 thick slices
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/8 cup freshly grated parmesan cheese
1/8 cup shredded mozzarella cheese
Olive oil spray
Directions:
Preheat oven to 450 degrees
Place tomato slices on a baking sheet. Top with cheeses and then sprinkle with oregano, salt and pepper. Then spray each with olive oil. Bake until tender, about 15 minutes. Be careful they are very hot straight from the oven!
Tip: I didn't actually measure the salt, pepper and oregano; just sprinkle an even amount on each slice.
OMG I love these! It makes me think I'm eating pizza without the guilt and calories!
 |
| Picture from EatingWell |
3 large tomatoes, each cut in 3 thick slices
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/8 cup freshly grated parmesan cheese
1/8 cup shredded mozzarella cheese
Olive oil spray
Directions:
Preheat oven to 450 degrees
Place tomato slices on a baking sheet. Top with cheeses and then sprinkle with oregano, salt and pepper. Then spray each with olive oil. Bake until tender, about 15 minutes. Be careful they are very hot straight from the oven!
Tip: I didn't actually measure the salt, pepper and oregano; just sprinkle an even amount on each slice.
Balsamic Parmesan Roasted Cauliflower
Recipes from EatingWell
IM BACK!!! It's been too long since I've added a new recipe. First one up is an easy one, but it tastes great and is super healthy! If you're a cauliflower fan then you should definitely give this a try.
Ingredients:
4 cups, 1-inch thick cauliflower florets
1 tbs extra-virgin olive oil
2 tbs balsamic vinegar
1/4 cup finely shredded parmesan cheese
Salt & Pepper to taste
Directions:
Preheat oven to 450 degrees.
Toss the cauliflower in the olive oil, balsamic vinegar and salt & pepper. Spread on a baking sheet and roast until starting to soften and brown on the bottom, around 15 minutes. Sprinkle the cauliflower with the cheese and bake for an additional 5-10 minutes until the cheese is melted.
IM BACK!!! It's been too long since I've added a new recipe. First one up is an easy one, but it tastes great and is super healthy! If you're a cauliflower fan then you should definitely give this a try.
 |
| Picture from EatingWell |
4 cups, 1-inch thick cauliflower florets
1 tbs extra-virgin olive oil
2 tbs balsamic vinegar
1/4 cup finely shredded parmesan cheese
Salt & Pepper to taste
Directions:
Preheat oven to 450 degrees.
Toss the cauliflower in the olive oil, balsamic vinegar and salt & pepper. Spread on a baking sheet and roast until starting to soften and brown on the bottom, around 15 minutes. Sprinkle the cauliflower with the cheese and bake for an additional 5-10 minutes until the cheese is melted.
Chicken Pot Pie
on December 11, 2011
This is the easiest chicken pot pie ever! I love making this when the weather is cold, it's very comforting. Thanks to a prior supervisor who gave me this recipe.
Now this recipe makes enough filling for either two small pot pies or a large overflowing one (with a little extra). I always make two.
I forgot to take a picture b/c I made this for company and we were all hungry! I'll make this again soon though so no worries!
Ingredients
Deep dish pie shell (1 or 2)
Pillsbury roll out pie dough (1 or 2)
1 can of cream of potato soup
1 can cream of chicken soup
2 cans of veg-all vegetables
3 chicken breasts
Directions
Boil or bake the chicken and dice it up.
Mix up everything in a large bowl and then pour into the deep dish shell. Cover the shell with the roll out pie dough and pinch together the edges, cutting off the excess. Use a fork to poke holes in the top.
Bake at 350 degrees for 1 hour or until golden brown and bubbly.
Now this recipe makes enough filling for either two small pot pies or a large overflowing one (with a little extra). I always make two.
I forgot to take a picture b/c I made this for company and we were all hungry! I'll make this again soon though so no worries!
Ingredients
Deep dish pie shell (1 or 2)
Pillsbury roll out pie dough (1 or 2)
1 can of cream of potato soup
1 can cream of chicken soup
2 cans of veg-all vegetables
3 chicken breasts
Directions
Boil or bake the chicken and dice it up.
Mix up everything in a large bowl and then pour into the deep dish shell. Cover the shell with the roll out pie dough and pinch together the edges, cutting off the excess. Use a fork to poke holes in the top.
Bake at 350 degrees for 1 hour or until golden brown and bubbly.
Pecan Sandies
Recipe from Betty Crocker
My first attempt at making this type of cookie and I must say they tasted great! The maple flavor really made these cookies, everyone committed on how they loved it.
Ingredients
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1/4 cup all-purpose flour
3/4 cup finely chopped pecans
1 tsp vanilla
1/2 tsp maple flavor
1/4 cup sugar
Directions
Heat oven to 375 degrees. In a large bowl, stir all ingredients together (except the 1/4 cup sugar) until dough forms. I used my dough hooks on my hand blender.
Roll out 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with the bottom of glass to flatten slightly.
Bake to 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
My first attempt at making this type of cookie and I must say they tasted great! The maple flavor really made these cookies, everyone committed on how they loved it.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1/4 cup all-purpose flour
3/4 cup finely chopped pecans
1 tsp vanilla
1/2 tsp maple flavor
1/4 cup sugar
Directions
Heat oven to 375 degrees. In a large bowl, stir all ingredients together (except the 1/4 cup sugar) until dough forms. I used my dough hooks on my hand blender.
Roll out 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with the bottom of glass to flatten slightly.
Bake to 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
Pumpkin Gingerbread Trifle
on November 23, 2011
Adapted from Paula Dean
For Thanksgiving, I was giving the task of bringing dessert. I wanted something simple and different than the usual pies, but something still fitting of the season.
Ingredients:
2 (14 oz) packages gingerbread cake mix
1 (5.1 oz) box instant vanilla pudding
1 (15 oz) can pumpkin pie filling
1 (16 oz) container frozen whipped topping
1/2 tsp cinnamon
1/4 cup brown sugar (optional)
Directions
Bake the gingerbread cake as directed on the box; cool completely. I mixed both mixes together and used a 13x9 pan (about 3/4 of the mixture) & a bread pan (about 1/4 of the mixture). I only used the cake from the 13x9 pan for this recipe.
When cake is completely cooled, crumble the cake from the 13x9 pan, setting aside 1/4 cup crumbs for garnish.
Make the pudding as directed on the box, let it set for 5 minutes in the fridge. After set, mix in the pumpkin filling, cinnamon and brown sugar (if using).
In a trifle bowl begin layering the cake crumbs, pumpkin mix and whipped topping. Garnish with reserved cake crumbs.
Refrigerate until serving.
For Thanksgiving, I was giving the task of bringing dessert. I wanted something simple and different than the usual pies, but something still fitting of the season.
Ingredients:
2 (14 oz) packages gingerbread cake mix
1 (5.1 oz) box instant vanilla pudding
1 (15 oz) can pumpkin pie filling
1 (16 oz) container frozen whipped topping
1/2 tsp cinnamon
1/4 cup brown sugar (optional)
Directions
Bake the gingerbread cake as directed on the box; cool completely. I mixed both mixes together and used a 13x9 pan (about 3/4 of the mixture) & a bread pan (about 1/4 of the mixture). I only used the cake from the 13x9 pan for this recipe.
When cake is completely cooled, crumble the cake from the 13x9 pan, setting aside 1/4 cup crumbs for garnish.
Make the pudding as directed on the box, let it set for 5 minutes in the fridge. After set, mix in the pumpkin filling, cinnamon and brown sugar (if using).
In a trifle bowl begin layering the cake crumbs, pumpkin mix and whipped topping. Garnish with reserved cake crumbs.
Refrigerate until serving.
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