Thursday, August 19, 2010
Orange Thai Beef (I just threw marinade in with cut up beef, and I have made it as a stir-fry with the peppers and asparagus). This was absolutely fabulous. This blog- goodlifeeats.com is amazing. Everything I have tried off there is wonderful!
I made mini turkey meatloaves
Two kinds of chicken, which I put rubs on that I purchased at Whole Foods (tequilla lime and italian herb)
The italian herb I have used in this (http://http://www.goodlifeeats.com/2009/07/pasta-primavera-with-zucchini.html) pasta, and it was really good
The tequilla lime I plan to use in fajitas. I'll post my guac. recipe some time soon.
And mexican turkey burgers:
I froze all these in freezer bags, in portions for my family. This is something I will be doing on a regular basis. So I will keep updating with more freezer friendly meals.
(And just so you know, my posts have been less frequent because I have been doing a special health diet, and I promise you don't want to eat this way...)
Thursday, July 1, 2010
1 pound ground turkey
1.5-2 cups stove top chicken stuffing mix
shredded zucchini (I would say 1/4 cup or so)
shredded carrots (again 1/4 cup?)
milk (maybe 1/2-1 cup)
salt and pepper to taste
2/3 part Favorite jarred marinara sauce
to 1/3 part whole cream
Combine ingredients well and form into a loaf. Pour sauce over meatloaf. Bake until firm and cooked through at 350 degrees. (About an 1-1.5)
Tuesday, June 29, 2010
Thai Peanut Noodles
1/2 cup chicken broth
3 tbsp. peanut butter
1-2 tsp. siracha sauce
3 tbs. soy sauce
1/2 tbs. honey (I used this to taste, and used a tbs. and a half I bet.)
1 1/2 tbs fresh grated ginger (I used a lot less than this, because I hate grating ginger and it was fine.)
1-2 cloves minced garlic
8 oz linguine pasta
2 chopped green onions
Boil noodles to al dente. While, boiling combine sauce ingredients. Bring to a simmer. Combine sauce and noodles.
Garnish with lime wedges, cilantro, and peanuts before serving.
Monday, May 24, 2010
I happen to LOVE meatloaf. Like it might even one of my favorite meals. It is the ultimate comfort food for me. My Mom’s meatloaf is super good, but I can never make it like hers. So, when I came across this recipe I had to try it. Seemed easy enough. These were fabulous! My husband even ate the leftovers for lunch the next day (this NEVER happens). I always serve meatloaf with mashed potatoes and peas. They just “go” together. (This recipe is from My Kitchen Cafe blog)
Glazed Mini Meatloaves
Yields: 5-6 mini meatloaves
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced FRESH parsley (flat-leaf)
3 tablespoons Worcestershire sauce
1 large egg, beaten
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground beef (not too lean, or it will be too dry....I used 80/20.)
2 teaspoons oil
1/2 cup ketchup
1/3 cup packed light brown sugar
2 teaspoons cider vinegar
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
In a large bowl, combine cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ground meat and combine until uniform. Shape mixture into 5-6 oval loaves.
Heat oil in 12-inch nonstick skillet over medium heat until the oil is slightly rippling. Add meatloaves and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula. Brown the other side for 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined 9x13 dish and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees or until center is no longer pink
Sunday, April 18, 2010
Honey Lime Chicken Enchiladas
1/3 cup honey
1/3 cup lime juice (about 2-3 large limes)
1 tbsp. chili powder
2 large cloves garlic, minced
1.5 pounds, boneless skinless chicken breast, cooked and shredded (for shredded chicken I boil my chicken)
12-14 corn tortillas (fajita size)
3 cups mexican blend cheese
1 14oz can mild green enchilada sauce
1 cup heavy cream
Preheat oven to 350 degrees.
Spray 9x13 baking dish with cooking spray.
In a medium bowl combine honey (I had to heat mine in the microwave a few seconds), lime, chili powder, and garlic. Whisk thoroughly to combine. Add chicken to marinate.
In a medium bowl combine enchilada sauce and heavy cream. Spread about half the mixture in the bottom of the baking dish.
In a large nonstick skillet heat tortillas.
Working one tortilla at a time, place a spoonful of chicken mixture in the center. Sprinkle with cheese. Roll up, place in pan seam side down. Repeat until all tortillas are filled.
Top with remaining cheeses and sauce. (Add any remaing marinade to the sauce) Bake at 350 degrees 30 to 35 minutes- or until brown and bubbly.
Sunday, April 11, 2010
chopped romaine lettuce or spinach
toasted slivered almonds (I toast mine in a dry skillet)
shredded mozarella cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1/2 tsp. poppy seeds
1/2 tsp. dijon mustard
1/2 tsp. salt
Tuesday, March 30, 2010
6 to 8 servings
1 pound ground spicy italian sausage (I used more- like nearly 2 pounds)
1 1/2 teaspoons crushed red pepper (I omitted this, because the sausage was HOT)
1 large diced white onions
4 tbsp. bacon pieces (I used 4 slices of bacon chopped finely)
2 tsp. minced garlic
10 cups chicken broth (I added 2 tbsp. better than bullion)
1/2- 1 cup heavy cream (I used a half)
4 russet potatoes (I only used 2, 4 was a lot)
4 cups kale
In a large pot:
1. cook sausage until well browned, remove from pot
2. cook bacon until crisp, remove from pot.
3. cook onions and garlic until soft (I cooked it in the bacon grease, but you can drain that add oil)
4. return bacon to the pot, and add chicken broth. Cook until boiling.
5. Add potatoes, cook until soft- about 30 minutes.
6. Add cream and sausage, heat, but do not boil.
7. Add kale right before serving.
Enjoy with freshly grated parm. cheese!
Monday, March 1, 2010
3 Chicken Breasts
1 tsp curry powder
1 tsp pepper
1/3 cup apricot preserves
2 tbsp. lemon juice
2 tbsp. water
(I added 1/4 tsp. better than bullion)
Sprinkle chicken breasts with curry powder and pepper on both sides. Brown chicken in skillet until cooked through. Remove from pan and keep warm. Put apricot preserves, lemon juice, water and bullion if using. into pan (this will deglaze the pan), and stir until smooth. Pour sauce over chicken. (I returned my chicken to the pan and coated with the sauce and allowed it to simmer in the sauce for awhile)
Chicken (I used 12 tenders, equivelent to 4 breasts?)
1 cup ketchup
1/2 cup vinegar (I used white, but think apple cider would have worked well also)
1 cup sugar
6 tbsp. soy sauce
1 tbsp. mustard (I am out of yellow, so I used Dijon)
1 tbsp. corn starch (possibly more- I used a heaping tbsp.)
Brown chicken, combine sauce ingredients and pour over chicken. Cover with tin foil, and bake at 300 for an hour and half. (I baked mine at 350 for 30 minutes or so, because tenders take less time to cook).
I cannot wait to try some!!
Rotisserie Chicken- pulled off the bone and chopped/shredded
1/3 part mayo
to 2/3 part french dressing
(or try half and half if first and add more dressing...)
Salt and Pepper to taste
Serve on Croissants or a good quality whole grain bread.
Tuesday, January 26, 2010
1 pound frozen chicken (I used tenders)
1 1/2 cups salsa
2 cups frozen corn (I just dumped some in til it looked right)
1 can black beans, drained and rinsed
Cook on high 4-6 hours.
Serve with tortilla chips, lettuce, avocado, sour cream, shredded cheese, diced tomatoes, black olives, limes.... Whatever you have on hand. I know some people just serve it over rice as well.
Pesto Chicken Calzones
1 can artichoke hearts
Rhodes rolls or pizza dough
Pesto Cream Sauce (pesto mixed with heavy cream and heated)
If you are using rolls, let rolls rise, I used two per calzone- (they were not huge, but a good individual serving size, my husband could have eaten two, had he not just been on a diet.) Meanwhile, drain artichoke hearts and quarter them. Brown chicken in a skillet (I use olive oil and garlic), cut chicken into small peices, combine with jarred pesto to taste, (I used a couple spoonfuls I think.) and artichoke hearts.
Flatten rolls using your finger, place chicken mixture along with shredded cheese onto one roll, and top with another flattened roll. Pinch close.
Brush with olive oil and bake at 350 degrees until golden brown.
Serve with your choice of dipping sauce.
(I don't have an actual recipe, I watched her make it, and then called her to ask questions when I was making it again.)
Penne with Bacon (except I used bowties...)
1 can diced tomatoes
1 small onion diced
1/2 pound bacon, chopped bite-sized
3/4 cup heavy cream
1 box/bag pasta (she used bowties, so did I, but she calls it Penne, so whatever you have would work, I think.)
Parmesan cheese to taste
Boil pasta to al dente. Pre-heat non-stick skillet over med-high heat, then cook bacon until crispy (you want it crispy). Drain bacon grease, leaving about a tbs. or so in the skillet. Saute onions until well browned in bacon grease, then add the can off tomatoes, juice and all. Cook the tomatoes until almost all the juice evaporates, and the tomatoes reduce (about 10 minutes?), add cream, you can use up to a cup, then add parm. cheese to taste (I used about a cup.). Add pasta to skillet and combine with sauce. Serve immediately. (AND eat it all that night, cause the leftovers are not nearly as good.)
Friday, January 1, 2010
1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.
1 cup uncooked long-grain rice
2 cups chicken broth
1 pound skinned and boned chicken thighs (I used chicken tenders- of course)
1 1/2 teaspoons Creole seasoning, divided
2 tablespoons vegetable oil
1/2 pound andouille or smoked sausage, sliced
1/2 small onion, chopped
1/2 small green bell pepper, chopped
2 garlic cloves, chopped
1 cup frozen sliced okra, thawed
3 plum tomatoes, chopped
2 green onions, sliced (green part only)
1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.
3. Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.
Ginger-Peanut Chicken-Salad Wraps
1 teaspoon olive oil (I used sesame oil for a little more flavor)
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.