Well, hello again my friends! First, let me offer my apologies for missing last week! Sick kiddos and a bit of sleep deprivation were on my plate and my dear little blog just had to be neglected in favor of tending to little hot bodies, yucky coughs, and squeezing in a few zzz's for mama. BUT, all you busy moms out there know how that goes! We're hopefully on the upswing from this round of yuckiness and back on schedule! But, I must also say that this week is a week of quite a few repeats as my usually organized and planning mind is still a little foggy! Here we go!
Monday - Almond Chicken Stir Fry (family fave! and same recipe as Week#3)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave! and repeat from Week #2)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - BBQ Salmon with Roasted Asparagus and Sweet Potatoes
What you need: 1/2 cup cider vinegar, 1/3 cup honey, 4 skinless salmon fillets (4 oz each for 1 lb of salmon), 2 tbsp of your favorite BBQ rub, olive oil, one bunch asparagus, two good size sweet potatoes
Instructions: Preheat oven to 450. Peel and rinse sweet taters, then cut into one inch rounds. Rinse asparagus and trim the ends. Place all potatoes and asparagus spears on a greased pan. Brush all veggies lightly with olive oil and sprinkle with salt and pepper. Roast for about 13 minutes at 450 - maybe a tad longer if your taters are cut on the thick side or if you get hefty asparagus. Next, for the salmon, heat your grill pan on medium heat for about 5 minutes. Coat the salmon with your favorite BBQ rub - if you don't have a fave, there are a bunch to chose from at your local grocery store. Lightly brush the grill pan with a bit of olive oil. Then grill the salmon for about 2 - 3 minutes on each side or until it flakes nicely. While the salmon is grilling, mix together the cider vinegar and honey. When the salmon is flaky (aren't all fish a little flaky? LOL), brush it with the mixture and serve with your taters and asparagus. YUM!
Thursday - Ham Steak and Rice
What you need: One good size ham steak, a box of your favorite quick rice or pasta dish, and a can or frozen bag of your favorite veggies.
Instructions: This is for a quick dinner on a busy night! Pan fry the ham steak over medium heat - I season mine with quite a bit of pepper but you could use just about any seasoning that you fancy with ham, maybe even some brown sugar and honey - just be careful not to scorch it if your pan gets too hot. :) I usually use a box of reduced sodium and/or whole grain Rice-a-Roni (the San-Francisco Treat!! Ding-ding!!). And heat a bag of frozen corn in the microwave and dinner is served!!! This is my go-to cheat dinner - always have it on hand for a just in case crazy night. Ham steaks defrost quickly and the others can be purchased super cheap on a good sale so I stock up when the price hits about $0.90 a box.
Friday - PIZZA! However, you get a dessert as a consolation prize since I've been such a slacker!!
Creamy Lemon Cake
What you need: 1 box vanilla cake mix (which will require some veggie oil, eggs and water), 3 Tbsp poppy seeds, 1 box cook and serve Jello pudding and pie filling mix (you'll need more egg yolks sugar and water here too), 4 1/2 cups freshly whipped cream (I buy heavy whipping cream and whip it up myself), 12 oz. cream cheese (softened).
Instructions: Bake the cake according to package directions but add the poppy seeds to batter. Divide batter between two 8 or 9 inch round pans. Bake for 30 - 35 minutes at 325. Let the cakes cool. Make the pudding according to package directions and let cool. Next, whip up your whipping cream until it's nice and thick then add in the cream cheese and whip until nice and smooth. Then level your cakes and stack them nicely with the lemon filling inside. It's best to pipe a line of frosting around each layer before filling with lemon pudding because the pudding is pretty slipper and your cake will be unstable without this extra line of support frosting in each layer. You could do up to four layers but I prefer to just do two. After you've stacked your layers, then frost all the way around and the top of the cake. Smooth it out and then quickly pipe a border (the frosting doesn't react well to heat so you must work quickly). Once your top and bottom borders are in place, spread a light coat the lemon pudding on top. Garnish with a little extra frosting in the center or I like to add a couple fresh lemon slices to top it off. One variation to this is to take some coconut and press it onto the sides but I prefer to keep it simply a lemony version. YUMMY!
Have a great week my friends! I'm hoping to catch up on some sleep and have a healthy household very soon! AND, I'm finally cashing in on my Mother's Day gift on Saturday! A facial and a massage!!! WOOHOO! This Saturday cannot come quickly enough! Until then....
Sunday, January 30, 2011
Sunday, January 16, 2011
Week #7
Thank goodness for Mr. Martin Luther King Jr.! I love ANYONE that will give me a paid day off and a three-day weekend to boot! I know, I know...banker's hours and all, but I'm still thrilled for the extra day home with the hubs and the munchkins. In honor of MLK Day, we're having a very fun pot roast complete with carrots and potatoes along with some fresh bread. I usually do roasts in the crockpot but this wonderful extra day will give us a chance to try a new roast recipe. Enough chat - let's get to it!
Monday - Zesty Beef Pot Roast
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano leaves, 1 boneless beef eye of round or beef top round roast (3 - 3 1/2 lbs), 2 pressed garlic cloves, 1 sliced medium onion, 1 can fat-free beef broth, 1 cup thick and chunky salsa, 4 - 5 medium red potatoes cut into 1 inch cubes, 1 cup baby carrots, 1/4 cup flour, 1/2 cup cold water, 2 Tbsp snipped fresh parsley
Instructions: Combine chili powder, cumin and oregano. Press seasonings over the surface of the roast. Heat a dutch oven over medium heat until hot, lightly spray with a non stick cooking spray. Press garlic into the dutch oven. Add roast and brown evenly on all sides. Arrange sliced onions over the roast. Pour the broth and the salsa over the roast and bring to a boil and cover. Reduce heat to low and simmer for 2 hours. Meanwhile, cut the potatoes into 1 inch pieces. After the 2 hours of simmering on the roast, add the potatoes and carrots and simmer for another 45 minutes to an hour, whenever the veggies and meat are both tender. Carve the meat into 1/4 inch thick slices and move everything to serving platter and keep warm while you take a minute and make some gravy. Combine the flour and water and whisk until smooth. Gradually add the flour to the broth left over in the dutch oven. Bring to a boil over medium heat and keep it rolling for about a minute, stirring constantly, until thickened. Serve with meat and veggies! YUM! Serves 8 with about 250 calories per serving.
Tuesday - Pronto Pizza Patties
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 lb lean ground turkey, 1/2 cup seasoned dry bread crumbs, 1/2 cup diced green pepper, 1/4 cup finely chopped onions, 1 pressed garlic cloves, 1 egg white, 1 can (8oz) pizza sauce, 1/2 cup shredded reduced fat mozzarella, 6 French or Italian bread slices cut 1/2 inch thick, 2 tsp olive oil, 1 tsp Italian seasoning
Instructions: Combine turkey, bread crumbs, pepper, onion, garlic and egg white in a mixing bowl. Add 1/4 cup of the pizza sauce and mix thoroughly. Form 6 oval shaped patties (or the shape of whatever bread you chose). Cook in a skillet over medium heat for about 12 - 14 minutes or until meat is no longer pink. Top with cheese and remove the patties from the skillet and keep warm. Wipe the skillet clean with a paper towel and brush one side of each bread slice with olive oil and sprinkle with seasoning. Bring the skillet back to hot over medium heat and toast the seasoned side bread down for about 1 - 2 minutes - go for a light brown color. Place the patties on a slice of the bread and pour the remaining sauce over the top. Sprinkle with a little extra mozzarella or Parmesan and serve! 6 servings with about 270 calories a piece.
Wednesday - Wasabi Sesame Salmon with Rice Noodles
From "Skinny Chicks Don't Eat Salads" by Christine Avanti
What you need:15 oz salmon cut into 4 pieces, pinch of salt, pinch of black pepper, 1/4 cup light mayo, 1 Tbsp wasabi, 1 Tbsp black sesame seeds, 8 oz rice noodles (brown rice noodles are preferred but the regular white rice kind works out well too), 1 cup shredded carrots, 1/4 cup low sodium soy sauce, 1/4 cup fat-free chicken broth, 1/2 tsp Sriacha chili sauce, 1/4 cup chopped scallions.
First up - The Salmon: Preheat the oven to 375. Spray a baking pan with light cooking spray. Place the salmon in the pan and sprinkle with salt and pepper. Mix the mayo and wasabi together and brush evenly on the salmon. Sprinkle with sesame seeds. Bake for about 10 minutes or until the salmon flakes. Next for the noodles: Cook according to package directions. One minute before draining, add the shredded carrots. Mix the soy sauce, broth and chili sauce together and then stir the sauce into the drained noodles. Top with scallions. This one is 4 servings of 400 calories a piece. It does have a little kick to it so if you like things a little calmer, you might want to reduce the chili sauce.
Thursday - FFY/leftovers - We have yet another week of doggie school so it's a FFY (Fend For Yourself) night.
Friday - French Dip Sandwiches
What you need: 1 lb deli sliced roast beef, Swiss Cheese slices, roasted red peppers (you can make your own or buy a jar of them in the olive/pickle aisle), Au jus gravy packet, and your favorite hoagie-type roll
Instructions: Follow the directions on the Au jus packet for the gravy. Add the roast beef and cook in the gravy for a good 5 - 6 minutes. Slice the rolls and lightly butter each side. Then put under the broiler to toast the buns. Right at the end of toasting, add the Swiss cheese and melt it gently under the broiler. Once nice and toasted, add the roast beef and roasted peppers. Top with the other half of the bun and you're good to go! You could serve with a nice side salad, oven baked fries (sweet potato fries are super yummy! Slice 'em up like fries, dash a little sea salt, and bake for about 15 minutes at 375.) or tater tots.
Have a great week, my friends! Hope to see you here again next week!
Monday - Zesty Beef Pot Roast
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano leaves, 1 boneless beef eye of round or beef top round roast (3 - 3 1/2 lbs), 2 pressed garlic cloves, 1 sliced medium onion, 1 can fat-free beef broth, 1 cup thick and chunky salsa, 4 - 5 medium red potatoes cut into 1 inch cubes, 1 cup baby carrots, 1/4 cup flour, 1/2 cup cold water, 2 Tbsp snipped fresh parsley
Instructions: Combine chili powder, cumin and oregano. Press seasonings over the surface of the roast. Heat a dutch oven over medium heat until hot, lightly spray with a non stick cooking spray. Press garlic into the dutch oven. Add roast and brown evenly on all sides. Arrange sliced onions over the roast. Pour the broth and the salsa over the roast and bring to a boil and cover. Reduce heat to low and simmer for 2 hours. Meanwhile, cut the potatoes into 1 inch pieces. After the 2 hours of simmering on the roast, add the potatoes and carrots and simmer for another 45 minutes to an hour, whenever the veggies and meat are both tender. Carve the meat into 1/4 inch thick slices and move everything to serving platter and keep warm while you take a minute and make some gravy. Combine the flour and water and whisk until smooth. Gradually add the flour to the broth left over in the dutch oven. Bring to a boil over medium heat and keep it rolling for about a minute, stirring constantly, until thickened. Serve with meat and veggies! YUM! Serves 8 with about 250 calories per serving.
Tuesday - Pronto Pizza Patties
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 lb lean ground turkey, 1/2 cup seasoned dry bread crumbs, 1/2 cup diced green pepper, 1/4 cup finely chopped onions, 1 pressed garlic cloves, 1 egg white, 1 can (8oz) pizza sauce, 1/2 cup shredded reduced fat mozzarella, 6 French or Italian bread slices cut 1/2 inch thick, 2 tsp olive oil, 1 tsp Italian seasoning
Instructions: Combine turkey, bread crumbs, pepper, onion, garlic and egg white in a mixing bowl. Add 1/4 cup of the pizza sauce and mix thoroughly. Form 6 oval shaped patties (or the shape of whatever bread you chose). Cook in a skillet over medium heat for about 12 - 14 minutes or until meat is no longer pink. Top with cheese and remove the patties from the skillet and keep warm. Wipe the skillet clean with a paper towel and brush one side of each bread slice with olive oil and sprinkle with seasoning. Bring the skillet back to hot over medium heat and toast the seasoned side bread down for about 1 - 2 minutes - go for a light brown color. Place the patties on a slice of the bread and pour the remaining sauce over the top. Sprinkle with a little extra mozzarella or Parmesan and serve! 6 servings with about 270 calories a piece.
Wednesday - Wasabi Sesame Salmon with Rice Noodles
From "Skinny Chicks Don't Eat Salads" by Christine Avanti
What you need:15 oz salmon cut into 4 pieces, pinch of salt, pinch of black pepper, 1/4 cup light mayo, 1 Tbsp wasabi, 1 Tbsp black sesame seeds, 8 oz rice noodles (brown rice noodles are preferred but the regular white rice kind works out well too), 1 cup shredded carrots, 1/4 cup low sodium soy sauce, 1/4 cup fat-free chicken broth, 1/2 tsp Sriacha chili sauce, 1/4 cup chopped scallions.
First up - The Salmon: Preheat the oven to 375. Spray a baking pan with light cooking spray. Place the salmon in the pan and sprinkle with salt and pepper. Mix the mayo and wasabi together and brush evenly on the salmon. Sprinkle with sesame seeds. Bake for about 10 minutes or until the salmon flakes. Next for the noodles: Cook according to package directions. One minute before draining, add the shredded carrots. Mix the soy sauce, broth and chili sauce together and then stir the sauce into the drained noodles. Top with scallions. This one is 4 servings of 400 calories a piece. It does have a little kick to it so if you like things a little calmer, you might want to reduce the chili sauce.
Thursday - FFY/leftovers - We have yet another week of doggie school so it's a FFY (Fend For Yourself) night.
Friday - French Dip Sandwiches
What you need: 1 lb deli sliced roast beef, Swiss Cheese slices, roasted red peppers (you can make your own or buy a jar of them in the olive/pickle aisle), Au jus gravy packet, and your favorite hoagie-type roll
Instructions: Follow the directions on the Au jus packet for the gravy. Add the roast beef and cook in the gravy for a good 5 - 6 minutes. Slice the rolls and lightly butter each side. Then put under the broiler to toast the buns. Right at the end of toasting, add the Swiss cheese and melt it gently under the broiler. Once nice and toasted, add the roast beef and roasted peppers. Top with the other half of the bun and you're good to go! You could serve with a nice side salad, oven baked fries (sweet potato fries are super yummy! Slice 'em up like fries, dash a little sea salt, and bake for about 15 minutes at 375.) or tater tots.
Have a great week, my friends! Hope to see you here again next week!
Sunday, January 9, 2011
Week #6
Hard to believe this is the sixth week of posts! I'm having a great time and I hope that you find my recipes helpful and fun for your family. This week is mix and match of different recipes, cookbooks, and my own personal touches including a few all-time family faves.
Sunday - Baked Pasta with Chicken Sausage - This is truly a family fave. We received this dish as a blessing to our family when our first son, Luke, was born. I was uncertain because of all the tomatoes (not a big fan of toms, myself) and the cooked spinach but it is totally delish! Leave it to Martha to come up with this one: http://www.marthastewart.com/recipe/baked-pasta-with-chicken-sausage I've never made it with vodka (as suggested in the recipe) and always use the heavy cream. I've tried using a low/non-fat product and it just doesn't set up right. Now, to the best part about this one! It makes TWO full dishes of pasta: perfect for sharing with another family or freezing for a busy night. Serve it up with a crusty bread and an Olive Garden type salad and you'll think you ordered take-out. YUMMERS!
Monday - Spicy Beef and Broccoli Stir-Fry (not really a family fave but a decent, quick stir fry - make sure you have at least an hour to marinate the beef!)
From Weight Watchers New Complete Cookbook
What you Need: 2 Tbsp dry sherry, 2 Tbsp dark soy sauce (regular/low sodium works too), 1 Tbsp grated and peeled fresh ginger, 5 - 6 minced garlic cloves, 1 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/2 lb thin strips beef tenderloin trimmed of all fat, 1 tsp cornstarch, 1 Tbsp veggie oil, 4 cups broccoli florets, 3 scallions (or green onions) thinly sliced. Add some brown rice for a complete meal.
Instructions: Combine the sherry, soy sauce, ginger, sesame oil, and red pepper in a gallon size ziploc bag. Add the beef and seal the bag squeezing the air. Refrigerate for at least an hour, occasionally turning the bag. Make sure you start the brown rice cooking about 1 hour before you start the stir fry since it takes a while to steam - just follow the instructions on your steamer or package of rice. After the marinating time is up, drain the marinade into a measuring cup to make 1/3 cup liquid; add the cornstarch until it dissolves. Heat a large non-stick skillet (we use our handy wok) over high heat. Add the veggie oil and the beef and stir fry until the beef loses it's red color - about one minute. With a slotted spoon, remove the beef and set aside. Reduce heat slightly and add broccoli - stir fry for about 3 minutes. Return beef to the wok and add the marinade. Increase the heat to high and stir fry until the sauce thickens or about 2-3 minutes. Add a quarter of the stir fry over the top of about 1/2 cup brown rice and top with your sliced green onions for a complete dinner of about 350 calories.
Tuesday - Shake & Bake Chicken with Steamed Red Baby Potatoes and Sauteed Green Beans
This is another quick and pretty easy dinner that all you have to do is pick up a box of Shake & Bake from your local grocery store, grab some chicken breasts, baby potatoes and fresh green beans. Follow the directions on the box for the chicken (about 5 minutes prep and 30 minutes in the oven depending on how thick your breasts are - haha - chicken breasts, that is. Steam the baby taters according to your steamer directions or chop them up into quarters, sprinkle with garlic powder, salt and pepper and bake them for about 20 minutes at 400. Saute the green beans in a skillet about 1 Tbsp of olive oil and minced garlic. Top with some slivered almonds. Viola! Dinner is served.
Wednesday - Fiesta Chicken (Family Fave!!!)
From Campbell's Collections Cookbook
What you need: 1 can reduced fat cream of chicken soup, 1 cup Thick and Chunky salsa, 1/2 cup water, 1 cup whole kernel corn, 3/4 cup uncooked regular white rice (don't substitute brown for this one or you'll be baking it for 2 hours - I know from experience!!!), 4 boneless/skinless chicken breasts, paprika, 1/2 cup reduced fat shredded cheddar or Mexican cheese
Instructions: In a 2 quart shallow baking dish, mix together soup, salsa, water, corn and rice (it doesn't look pretty but it sure tastes good when it's done!). Place chicken on top of the mixture. Sprinkle paprika over chicken and cover with foil. Bake at 375 for about 45 minutes or until chicken is no longer pink and rice is cooked. Sprinkle with cheese. DONE!
Thursday - Slow Cook Tuscan Sausage & Bean Soup (not really a family fave, but definitely a Mommy fave!)
From Weight Watchers New Complete Cookbook
What you need: 12 oz turkey kielbasa cut into 1/4 inch rounds, 2 minced garlic cloves, 1 chopped onion, 1 peeled and chopped carrot, 1 chopped celery stalk, 1/2 bunch medium kale chopped (about 4 cups), 3 cups fat free/low sodium chicken broth, 1 can red kidney beans drained, 1 can great Northern beans (or any white bean you like) drained, 1 can Italian seasoned diced tomatoes, 1/2 cup dry red wine or water, 1 tsp dried basil
Instructions: Combine all ingredients in your slow cooker. Give it a good stir. Cover and cook on low for 8 - 10 hours. Serve it with with a crust bread and some Olive Garden type salad and dinner is served!
Friday - FFY/leftovers/out? After a busy cooking week such as this, it'll either be leftovers, FFY (fend for yourself) or maybe going out. The hubs has a really important test super early on Saturday so I'm making Friday night easy-peasy.
Here's to another splendiferous week, my friends! Until next week....
Sunday - Baked Pasta with Chicken Sausage - This is truly a family fave. We received this dish as a blessing to our family when our first son, Luke, was born. I was uncertain because of all the tomatoes (not a big fan of toms, myself) and the cooked spinach but it is totally delish! Leave it to Martha to come up with this one: http://www.marthastewart.com/recipe/baked-pasta-with-chicken-sausage I've never made it with vodka (as suggested in the recipe) and always use the heavy cream. I've tried using a low/non-fat product and it just doesn't set up right. Now, to the best part about this one! It makes TWO full dishes of pasta: perfect for sharing with another family or freezing for a busy night. Serve it up with a crusty bread and an Olive Garden type salad and you'll think you ordered take-out. YUMMERS!
Monday - Spicy Beef and Broccoli Stir-Fry (not really a family fave but a decent, quick stir fry - make sure you have at least an hour to marinate the beef!)
From Weight Watchers New Complete Cookbook
What you Need: 2 Tbsp dry sherry, 2 Tbsp dark soy sauce (regular/low sodium works too), 1 Tbsp grated and peeled fresh ginger, 5 - 6 minced garlic cloves, 1 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/2 lb thin strips beef tenderloin trimmed of all fat, 1 tsp cornstarch, 1 Tbsp veggie oil, 4 cups broccoli florets, 3 scallions (or green onions) thinly sliced. Add some brown rice for a complete meal.
Instructions: Combine the sherry, soy sauce, ginger, sesame oil, and red pepper in a gallon size ziploc bag. Add the beef and seal the bag squeezing the air. Refrigerate for at least an hour, occasionally turning the bag. Make sure you start the brown rice cooking about 1 hour before you start the stir fry since it takes a while to steam - just follow the instructions on your steamer or package of rice. After the marinating time is up, drain the marinade into a measuring cup to make 1/3 cup liquid; add the cornstarch until it dissolves. Heat a large non-stick skillet (we use our handy wok) over high heat. Add the veggie oil and the beef and stir fry until the beef loses it's red color - about one minute. With a slotted spoon, remove the beef and set aside. Reduce heat slightly and add broccoli - stir fry for about 3 minutes. Return beef to the wok and add the marinade. Increase the heat to high and stir fry until the sauce thickens or about 2-3 minutes. Add a quarter of the stir fry over the top of about 1/2 cup brown rice and top with your sliced green onions for a complete dinner of about 350 calories.
Tuesday - Shake & Bake Chicken with Steamed Red Baby Potatoes and Sauteed Green Beans
This is another quick and pretty easy dinner that all you have to do is pick up a box of Shake & Bake from your local grocery store, grab some chicken breasts, baby potatoes and fresh green beans. Follow the directions on the box for the chicken (about 5 minutes prep and 30 minutes in the oven depending on how thick your breasts are - haha - chicken breasts, that is. Steam the baby taters according to your steamer directions or chop them up into quarters, sprinkle with garlic powder, salt and pepper and bake them for about 20 minutes at 400. Saute the green beans in a skillet about 1 Tbsp of olive oil and minced garlic. Top with some slivered almonds. Viola! Dinner is served.
Wednesday - Fiesta Chicken (Family Fave!!!)
From Campbell's Collections Cookbook
What you need: 1 can reduced fat cream of chicken soup, 1 cup Thick and Chunky salsa, 1/2 cup water, 1 cup whole kernel corn, 3/4 cup uncooked regular white rice (don't substitute brown for this one or you'll be baking it for 2 hours - I know from experience!!!), 4 boneless/skinless chicken breasts, paprika, 1/2 cup reduced fat shredded cheddar or Mexican cheese
Instructions: In a 2 quart shallow baking dish, mix together soup, salsa, water, corn and rice (it doesn't look pretty but it sure tastes good when it's done!). Place chicken on top of the mixture. Sprinkle paprika over chicken and cover with foil. Bake at 375 for about 45 minutes or until chicken is no longer pink and rice is cooked. Sprinkle with cheese. DONE!
Thursday - Slow Cook Tuscan Sausage & Bean Soup (not really a family fave, but definitely a Mommy fave!)
From Weight Watchers New Complete Cookbook
What you need: 12 oz turkey kielbasa cut into 1/4 inch rounds, 2 minced garlic cloves, 1 chopped onion, 1 peeled and chopped carrot, 1 chopped celery stalk, 1/2 bunch medium kale chopped (about 4 cups), 3 cups fat free/low sodium chicken broth, 1 can red kidney beans drained, 1 can great Northern beans (or any white bean you like) drained, 1 can Italian seasoned diced tomatoes, 1/2 cup dry red wine or water, 1 tsp dried basil
Instructions: Combine all ingredients in your slow cooker. Give it a good stir. Cover and cook on low for 8 - 10 hours. Serve it with with a crust bread and some Olive Garden type salad and dinner is served!
Friday - FFY/leftovers/out? After a busy cooking week such as this, it'll either be leftovers, FFY (fend for yourself) or maybe going out. The hubs has a really important test super early on Saturday so I'm making Friday night easy-peasy.
Here's to another splendiferous week, my friends! Until next week....
Sunday, January 2, 2011
Week #5
Happy New Year!!! With a new year comes a renewed determination to knock off the pounds around this house! The last month was a bit of "cheat" from the previous four months of recipes. My hubby got a new Pampered Chef cookbook called "It's Good For You" and this week we're trying out a whole week's worth of new recipes! No promises for how they'll turn out since they'll be first for me too, but my past experience with Pampered Chef tells me to expect delicious results! Here we GO!
Monday - Beef Tamale Bake (so I cheated and actually made this on Saturday - it's yummy but spicy!)
What you need: 1 1/2 cups yellow cornmeal, 1/2 cup all purpose flout, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup hot water, 2 egg whites, 3 Tbsp melted 70% veggie oil spread, 1/2 lb 95% lean ground beef, 1 jar (16 oz) thick & chunky salsa, 1 can red beans drained (I use kidney), 1 garlic clove, 1 1/2 tsp chili powder (I'd reduce this if you aren't a a fan of spicy), 1/2 tsp ground cumin, 1/2 cup shredded Mexican cheese
Instructions: Preheat oven to 400. Spray a deep casserole dish with nonstick cooking spray. In a separate bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, and melted veggie oil spread into the cornmeal mixture until smooth. Pour batter into the casserole dish. Next, brown beef and drain off the fat if necessary. Once browned, add salsa, beans, crushed garlic, chili powder, and ground cumin to beef and mix it up! Bring it to a boil and then you're ready to spoon the beef mixture on top of the cornmeal batter right up to about 1/2 inch of the edge. Bake for 23 minutes or until crust is set. Remove and sprinkle with the cheese and let set for 5 minutes before digging in! Serve with a side salad or some fresh corn - so tasty! Oh by the way, serves 8 and has 270 calories per serving
Tuesday - Skinny Chicken Stroganoff
What you need: 4 slices turkey bacon, 6 oz uncooked extra broad cholesterol-free egg noodles, 3/4 cup reduced fat sour cream, 1/4 cup all purpose flour, 1 can fat free chicken broth, 1/4 tsp salt, 1/8 tsp ground black pepper, 8 oz sliced mushrooms, 1 cup chopped onion, 1 lb boneless skinless chicken breasts cut into 1/4 inch strips, 1 clove garlic, 2 Tbsp snipped fresh parsley
Instructions: Cook bacon, crumble and set aside (OR use some leftovers from a breakfast dish!). Cook noodles according to package and drain. In a separate bowl, whisk together sour cream and flour. Slowly whisk in chicken broth until mixture is smooth. Stir in salt and pepper and set aside. Heat skillet over high heat until nice and hot. Add chicken and cook for about 5 minutes. Remove the chicken and set aside. Reduce to medium heat and add mushrooms, onion, and garlic. Cook and stir for about 3 minutes. Return the chicken and bacon to the skillet. Then stir in sour cream mixture and bring to a boil. Reduce heat and simmer for another 2 - 3 minutes stirring constantly. Stir in parsley and serve over noodles. Serves 6 and has 300 calories per serving.
Wednesday - Mediterranean Tuna Pasta Toss
What you need for Vinaigrette: 1 lemon, 1/4 cup red wine vinegar, 2 Tbsp olive oil, 1 tsp sugar, 1/4 tsp dried oregano leaves, 1/4 tsp salt, 1/8 tsp ground black pepper.
Instructions for Vinaigrette: Juice the lemon (or use 2 Tbsp lemon juice). Whisk all the above ingredients together and this part is done.
What you need for the rest: 2 cups uncooked medium shell pasta (I found a whole wheat variety), 1 small cucumber scored and sliced and halved (1 cup), 1/2 small red onion sliced into thin wedges, 1 cup grape tomatoes halved, 10 pitted kalamata olives coarsely chopped, 1 package (8 oz) Mediterranean salad blend, 1 can (12 oz) solid white albacore tuna packed in water drained and flaked, 1/2 cup crumbled feta cheese.
Instructions: Cook pasta according to package directions, drain and rinse under cold water. Place pasta in a large bowl, add veggies, olives, salad greens, and tuna. Pour vinaigrette over salad, tossing to coat. Sprinkle with cheese and viola! Dinner is served to 6 with 280 calories per serving.
Thursday - Quick Curried Chicken
What you need: 3 cups hot cooked rice (we use brown but the recipe book calls for white), 1 medium green pepper, 1 medium red pepper, 1 lb boneless skinless chicken breasts cut into 1 inch pieces, 1 Tbsp ground curry powder, 2 tsp cornstarch, 1/2 tsp ground ginger, 1/4 tsp salt, 1 garlic clove, 1 can (14 oz) light coconut milk, 1 can (14 oz) pineapple chunks in juice, drained, 2 Tbsp snipped fresh cilantro, chopped peanuts or coconut flakes (optional)
Instructions: Cut peppers into 1 inch strips. In a good-sized bowl combine curry powder, cornstarch, ginger and salt. Mix well, then add chicken and toss to coat evenly. Heat your skillet (we use a wok for these things!) until nice and hot. Lightly spray the pan with nonstick cooking spray then add chicken and pressed garlic. Cook and stir for about 6 minutes then remove from wok. Reduce heat to medium/high. Add peppers and cook while stirring for about 1 -2 minutes. Stir in coco milk, pineapple and chicken and bring it all to a boil. Reduce heat and simmer for about 15 minutes or until the sauce thickens. Mix in the cilantro and serve over rice. top with a bit of peanuts or toasted coconut if you want. This one will serve 6 and only add about 270 calories to your dinner.
Friday - Veggie Black Bean Burgers
Instructions: Mix the mashed beans, onion, corn, salsa, garlic, cilantro, salt and pepper. Add the bread crumbs and egg whites to the mixture well. Form bean mixture into 4 patties about 1/2 inch thick. Heat your skillet over medium heat until hot. Lightly spray the skillet with nonstick spray. Cook the patties for about 6 - 8 minutes or until lightly browned. Toast the buns lightly under a broiler and then add the patty and your favorite, healthy toppings. Serves 4 with about 280 calories a piece - careful on the toppings - you could jack that calorie count up quite quickly.
Here's to another week week, my friends, and a brand new year with another chance to get things right! I think I stole that one from Oprah but I don't really think I got it 100% correct! Either way, it's a good motto and let's do our best to get it right this...well, WEEK! :)
Monday - Beef Tamale Bake (so I cheated and actually made this on Saturday - it's yummy but spicy!)
What you need: 1 1/2 cups yellow cornmeal, 1/2 cup all purpose flout, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup hot water, 2 egg whites, 3 Tbsp melted 70% veggie oil spread, 1/2 lb 95% lean ground beef, 1 jar (16 oz) thick & chunky salsa, 1 can red beans drained (I use kidney), 1 garlic clove, 1 1/2 tsp chili powder (I'd reduce this if you aren't a a fan of spicy), 1/2 tsp ground cumin, 1/2 cup shredded Mexican cheese
Instructions: Preheat oven to 400. Spray a deep casserole dish with nonstick cooking spray. In a separate bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, and melted veggie oil spread into the cornmeal mixture until smooth. Pour batter into the casserole dish. Next, brown beef and drain off the fat if necessary. Once browned, add salsa, beans, crushed garlic, chili powder, and ground cumin to beef and mix it up! Bring it to a boil and then you're ready to spoon the beef mixture on top of the cornmeal batter right up to about 1/2 inch of the edge. Bake for 23 minutes or until crust is set. Remove and sprinkle with the cheese and let set for 5 minutes before digging in! Serve with a side salad or some fresh corn - so tasty! Oh by the way, serves 8 and has 270 calories per serving
Tuesday - Skinny Chicken Stroganoff
What you need: 4 slices turkey bacon, 6 oz uncooked extra broad cholesterol-free egg noodles, 3/4 cup reduced fat sour cream, 1/4 cup all purpose flour, 1 can fat free chicken broth, 1/4 tsp salt, 1/8 tsp ground black pepper, 8 oz sliced mushrooms, 1 cup chopped onion, 1 lb boneless skinless chicken breasts cut into 1/4 inch strips, 1 clove garlic, 2 Tbsp snipped fresh parsley
Instructions: Cook bacon, crumble and set aside (OR use some leftovers from a breakfast dish!). Cook noodles according to package and drain. In a separate bowl, whisk together sour cream and flour. Slowly whisk in chicken broth until mixture is smooth. Stir in salt and pepper and set aside. Heat skillet over high heat until nice and hot. Add chicken and cook for about 5 minutes. Remove the chicken and set aside. Reduce to medium heat and add mushrooms, onion, and garlic. Cook and stir for about 3 minutes. Return the chicken and bacon to the skillet. Then stir in sour cream mixture and bring to a boil. Reduce heat and simmer for another 2 - 3 minutes stirring constantly. Stir in parsley and serve over noodles. Serves 6 and has 300 calories per serving.
Wednesday - Mediterranean Tuna Pasta Toss
What you need for Vinaigrette: 1 lemon, 1/4 cup red wine vinegar, 2 Tbsp olive oil, 1 tsp sugar, 1/4 tsp dried oregano leaves, 1/4 tsp salt, 1/8 tsp ground black pepper.
Instructions for Vinaigrette: Juice the lemon (or use 2 Tbsp lemon juice). Whisk all the above ingredients together and this part is done.
What you need for the rest: 2 cups uncooked medium shell pasta (I found a whole wheat variety), 1 small cucumber scored and sliced and halved (1 cup), 1/2 small red onion sliced into thin wedges, 1 cup grape tomatoes halved, 10 pitted kalamata olives coarsely chopped, 1 package (8 oz) Mediterranean salad blend, 1 can (12 oz) solid white albacore tuna packed in water drained and flaked, 1/2 cup crumbled feta cheese.
Instructions: Cook pasta according to package directions, drain and rinse under cold water. Place pasta in a large bowl, add veggies, olives, salad greens, and tuna. Pour vinaigrette over salad, tossing to coat. Sprinkle with cheese and viola! Dinner is served to 6 with 280 calories per serving.
Thursday - Quick Curried Chicken
What you need: 3 cups hot cooked rice (we use brown but the recipe book calls for white), 1 medium green pepper, 1 medium red pepper, 1 lb boneless skinless chicken breasts cut into 1 inch pieces, 1 Tbsp ground curry powder, 2 tsp cornstarch, 1/2 tsp ground ginger, 1/4 tsp salt, 1 garlic clove, 1 can (14 oz) light coconut milk, 1 can (14 oz) pineapple chunks in juice, drained, 2 Tbsp snipped fresh cilantro, chopped peanuts or coconut flakes (optional)
Instructions: Cut peppers into 1 inch strips. In a good-sized bowl combine curry powder, cornstarch, ginger and salt. Mix well, then add chicken and toss to coat evenly. Heat your skillet (we use a wok for these things!) until nice and hot. Lightly spray the pan with nonstick cooking spray then add chicken and pressed garlic. Cook and stir for about 6 minutes then remove from wok. Reduce heat to medium/high. Add peppers and cook while stirring for about 1 -2 minutes. Stir in coco milk, pineapple and chicken and bring it all to a boil. Reduce heat and simmer for about 15 minutes or until the sauce thickens. Mix in the cilantro and serve over rice. top with a bit of peanuts or toasted coconut if you want. This one will serve 6 and only add about 270 calories to your dinner.
Friday - Veggie Black Bean Burgers
Instructions: Mix the mashed beans, onion, corn, salsa, garlic, cilantro, salt and pepper. Add the bread crumbs and egg whites to the mixture well. Form bean mixture into 4 patties about 1/2 inch thick. Heat your skillet over medium heat until hot. Lightly spray the skillet with nonstick spray. Cook the patties for about 6 - 8 minutes or until lightly browned. Toast the buns lightly under a broiler and then add the patty and your favorite, healthy toppings. Serves 4 with about 280 calories a piece - careful on the toppings - you could jack that calorie count up quite quickly.
Here's to another week week, my friends, and a brand new year with another chance to get things right! I think I stole that one from Oprah but I don't really think I got it 100% correct! Either way, it's a good motto and let's do our best to get it right this...well, WEEK! :)
Sunday, December 19, 2010
Week #4
Sunday, December 12, 2010
Week #3
This is a week of tried and true recipes from my favorite Pampered Chef "29 Minutes to Dinner" cookbook. It's a pretty normal week for us with about three actual recipes, one cheap dinner (read: boxed) and one from the freezer on a busy night. My freezer stock is wearing thin so we'll have a freezer cooking week coming up soon. Safeway has had some good meat sales the past couple of weeks and I'm excited to try some new stuff soon but this week, busy-busy time before the holidays, will be simple. I have a sneaking suspicion the rest of life won't follow my lead! Here we go!
Monday - Shrimp Panzanilla Salad
From Pampered Chef "29 Minutes to Dinner"
What you need for the salad: 4 inch thick pieces of crusty Italian bread, 1 tbsp plus 1/4 cup Olive Oil (divided), 1 medium carrot, 1 stalk celery, 1 lb frozen medium or small cooked shrimp thawed
What you need for the dressing: 1 lemon (or a couple tbsp lemon juice), 2 tbsp fresh snipped parsley, 1 garlic clove, 1/2 tsp salt, 1/4 tsp coarsely ground black pepper
Instructions: Heat a grill pan on medium-high heat for about 5 minutes. Lightly brush the bread slices with 1 tbsp of olive oil. With the pan still heating, peel the carrot, cut it in half lengthwise, then crosswise on a bias into thin slices. Thinly slice celery on the bias and set carrot and celery aside. Grill the bread slices for 1 - 2 minutes on each side until pretty grill marks appear and the bread is lightly toasted. Cut the bread into cubes with a bread knife (if you use another type of knife, you'll just squish the bread - I know this from experience!). Next, move on to the dressing. zest lemon to measure 1 tbsp zest (if you're not the "zester" type, you can buy little containers of it at the grocery store!) and juice the lemon to measure 2 tbsp juice. Snip parsley and whisk together zest, juice, parsley, pressed garlic, salt and black pepper. Slowly add the remaining 1/4 cup olive oil and whisk until well blended. Add shrimp, carrot and celery to the dressing. Fold in bread cubes and serve right away (this one gets pretty soggy fast so you'll want to serve ASAP - leftovers aren't so yummy unless you like mush).
Tuesday - Almond Chicken Stir Fry (family fave!)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Wednesday - Tuna Helper (this is the "cheap" dinner of the week - directions on your trusty box)
Thursday - Crunchy Whole Grain Chicken Bites
From Pampered Chef "29 Minutes to Dinner"
What you need for dressing and slaw: 1/2 cup reduced fat sour cream (fat free doesn't work quite as well but is still an option), 2 tbsp reduced fat mayo, 1 pkg dry ranch dressing mix, 5 stalks celery, 2 carrots
What you need for chicken bites: 1 lb chicken tenders, remaining ranch dressing mix from above, 1 egg white, 6 cups (yes, you read six) whole grain chips (we use Sunchips), 1/4 tsp paprika, and hot sauce and/or blue cheese for garnish (we don't use blue cheese but the book suggests it - tastes like I'd imagine dirty feet taste -ick! Folks either love it or hate it!) Moving on...
Instructions: Preheat your oven to 400. For the dressing, whisk together sour cream, mayo and 1 tbsp of the dressing mix - set aside. For chicken: cut into 1 1/2 pieces. Whisk together egg white and reserved dressing mix. Crunch the chips in a ziploc (or any other offbrand works too!) bag. Add the rest of the dressing mix and the paprika and give it a good shake. Add chicken to the egg mixture and coat all the pieces well. Add half of the coated chicken to the crunched chip mixture and shake well. Put the chicken in a single layer on a baking sheet (we line ours with foil and lightly coat it with a spray to save on heavy scrubbing at washing time). Repeat with the of the chicken. Spray chicken generously with oil and then bake at 400 for about 15 minutes - make sure to check to make sure it's no longer pink. If your chunks are thick, it might take a few minutes longer. For the slaw, thinly slice the celery on the bias. Peel carrots and cut into julienne strips. Combine the carrots and celery with 1/4 cup of the dressing you made earlier and mix well. Split everything among four plates and use the leftover dressing as dipping sauce. Garnish with hot sauce and/or the stinky cheese should you choose. Enjoy!
Friday - Freezer Burrito Wonder Day
Always have to have a freezer stocked with made-ahead meals for crazy or busy weeks! Avoids unhealthy and expensive stops at MickeyDs.
Have a marvelous week my friends! Mine will be filled with addressing Christmas cards, wrapping gifts, shipping gifts, and getting ready for a holiday baking weekend extravaganza with my mom and sis. It's a crazy-busy season but I wouldn't change it for anything. Till next week....
Monday - Shrimp Panzanilla Salad
From Pampered Chef "29 Minutes to Dinner"
What you need for the salad: 4 inch thick pieces of crusty Italian bread, 1 tbsp plus 1/4 cup Olive Oil (divided), 1 medium carrot, 1 stalk celery, 1 lb frozen medium or small cooked shrimp thawed
What you need for the dressing: 1 lemon (or a couple tbsp lemon juice), 2 tbsp fresh snipped parsley, 1 garlic clove, 1/2 tsp salt, 1/4 tsp coarsely ground black pepper
Instructions: Heat a grill pan on medium-high heat for about 5 minutes. Lightly brush the bread slices with 1 tbsp of olive oil. With the pan still heating, peel the carrot, cut it in half lengthwise, then crosswise on a bias into thin slices. Thinly slice celery on the bias and set carrot and celery aside. Grill the bread slices for 1 - 2 minutes on each side until pretty grill marks appear and the bread is lightly toasted. Cut the bread into cubes with a bread knife (if you use another type of knife, you'll just squish the bread - I know this from experience!). Next, move on to the dressing. zest lemon to measure 1 tbsp zest (if you're not the "zester" type, you can buy little containers of it at the grocery store!) and juice the lemon to measure 2 tbsp juice. Snip parsley and whisk together zest, juice, parsley, pressed garlic, salt and black pepper. Slowly add the remaining 1/4 cup olive oil and whisk until well blended. Add shrimp, carrot and celery to the dressing. Fold in bread cubes and serve right away (this one gets pretty soggy fast so you'll want to serve ASAP - leftovers aren't so yummy unless you like mush).
Tuesday - Almond Chicken Stir Fry (family fave!)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Wednesday - Tuna Helper (this is the "cheap" dinner of the week - directions on your trusty box)
Thursday - Crunchy Whole Grain Chicken Bites
From Pampered Chef "29 Minutes to Dinner"
What you need for dressing and slaw: 1/2 cup reduced fat sour cream (fat free doesn't work quite as well but is still an option), 2 tbsp reduced fat mayo, 1 pkg dry ranch dressing mix, 5 stalks celery, 2 carrots
What you need for chicken bites: 1 lb chicken tenders, remaining ranch dressing mix from above, 1 egg white, 6 cups (yes, you read six) whole grain chips (we use Sunchips), 1/4 tsp paprika, and hot sauce and/or blue cheese for garnish (we don't use blue cheese but the book suggests it - tastes like I'd imagine dirty feet taste -ick! Folks either love it or hate it!) Moving on...
Instructions: Preheat your oven to 400. For the dressing, whisk together sour cream, mayo and 1 tbsp of the dressing mix - set aside. For chicken: cut into 1 1/2 pieces. Whisk together egg white and reserved dressing mix. Crunch the chips in a ziploc (or any other offbrand works too!) bag. Add the rest of the dressing mix and the paprika and give it a good shake. Add chicken to the egg mixture and coat all the pieces well. Add half of the coated chicken to the crunched chip mixture and shake well. Put the chicken in a single layer on a baking sheet (we line ours with foil and lightly coat it with a spray to save on heavy scrubbing at washing time). Repeat with the of the chicken. Spray chicken generously with oil and then bake at 400 for about 15 minutes - make sure to check to make sure it's no longer pink. If your chunks are thick, it might take a few minutes longer. For the slaw, thinly slice the celery on the bias. Peel carrots and cut into julienne strips. Combine the carrots and celery with 1/4 cup of the dressing you made earlier and mix well. Split everything among four plates and use the leftover dressing as dipping sauce. Garnish with hot sauce and/or the stinky cheese should you choose. Enjoy!
Friday - Freezer Burrito Wonder Day
Always have to have a freezer stocked with made-ahead meals for crazy or busy weeks! Avoids unhealthy and expensive stops at MickeyDs.
Have a marvelous week my friends! Mine will be filled with addressing Christmas cards, wrapping gifts, shipping gifts, and getting ready for a holiday baking weekend extravaganza with my mom and sis. It's a crazy-busy season but I wouldn't change it for anything. Till next week....
Saturday, December 4, 2010
Week #2
What a crazy week this has been! So glad to have our car back and running well - hoping it stays that way!!! This week I chose a few of our favorite recipes from the Pampered Chef "29 Minutes to Dinner" cookbook. We're also trying out some new recipes from the latest edition of Taste of Home "Healthy Cooking" magazine. Should be a fun one!!
Sunday Morning - Chunky Monkey Pancakes
http://www.ourbestbites.com/2010/09/banana-chocolate-chip-pancakes-with.html
UPDATE: This recipe wasn't nearly the hit I expected it to be with the fam. A little bummed. The texture is a bit "off" from the usual pancake - the bananas make it seem like it's not cooked all the way through. I think I added too much banana - so if you're going to try this one go easy on the banana or leave it out completely and then add sliced nanners on top. The syrup is nearly sinful - a definite try on ANY type of pancake!
Sunday Dinner - Baked Mostaccioli (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 8 oz uncooked mostaccioli (I couldn't find this at my local market so decided on a penne noodle...rigatoni would probably be a good alternative too), 1/2 lb ground turkey, 1 small onion chopped, 1 can undrained diced tomatoes, 1 6oz can tomato paste, 1/3 cup water, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp pepper, 2 cups fat free cottage cheese, 1 tsp marjoram, 1 1/2 cups part skin mozzarella, 1/4 cup parmesan
Instructions: Cook Mostaccioli per package directions. Brown turkey and onion - drain if necessary. Stir in tomatoes, tomato paste, water, oregano, salt, and pepper. Bring to a boil then reduce heat, cover, and simmer for about 15 minutes. In a small bowl, combine cottage cheese and marjoram then set aside. Drain mostaccioli. Coat an 11"x7" baking dish with cooking spray then spread 1/2 cup meat mixture on the bottom of the pan. Next layer half of the mostaccioli, meat sauce and mozzarella cheese. top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce, and mozzarella. Sprinkle top with parmesan. Bake uncovered at 350 for 30 - 40 minutes or until nice & bubbly.
Monday - FFY/Leftovers (I'm going to dinner with some girlfriends so the hubs and boys are having a FFY (Fend For Yourself) night and using up whatever is in the fridge
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - Korean Beef Bowls (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 2 green onions with tops, 1 lb skirt steak, 2 garlic cloves, 3 tbsp soy sauce, 1 tbsp sesame oil, 1tsp coarsely ground black pepper, 1 tbsp sugar (splenda doesn't make a very good sub for this one!), 1 tsp veggie oil. 1 cup uncooked jasmine rice (basmati or rice noodles also work well), 2 medium carrots, 2 cups bean sprouts
Instructions: For steak and marinade: thinly slice green onions reserving 1tbsp of tops for garnish. Cut steak crosswise into 2 inch pieces (always cut against the grain) and put into bowl with green onions. Press garlic over the beef, add soy sauce, sesame oil, black pepper, and sugar - mix well. Cover and refrigerate until ready to use (doesn't have to be very long!). As beef marinates, make rice according to package directions. As beef marinates and rice cooks, peel carrots and discard skin. Rinse everything off then continue to slice ribbons of carrots with your peeler. Put the carrot ribbons into ice water until ready to serve. To finish steak, add veggie oil to skillet (we prefer to break out the wok), heat over medium high heat until shimmering. Add beef in a single layer and cook undisturbed for about 2 minutes. Stir, then cook for another 3 -4 minutes until beef is no longer pink (it almost caramelizes the beef and looks burned but it's not). Divide rice among 4 four bowls and top with beef, carrot ribbons and beat sprouts. Garnish with green onions. YUMMERS!
Thursday - Sweet & Sour Chicken (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 4 boneless skinless chicken breasts (about 4 oz each), 2/3 cup water, 1/3 cup sugar, 1/4 cup cider vinegar, 1/4 cup reduced sodium soy sauce, 1 medium red pepper cut into 1 inch pieces, 1 medium green pepper cut into 1 inch pieces, 2 tbsp cornstarch, 3 tbsp cold water, Cooked brown rice
Instructions: Place chicken in an 11"x7" baking dish, set aside. In a small saucepan, bring water, sugar, vinegar, and soy sauce to a boil, stirring constantly. Add peppers, return to boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Pour over chicken. Bake uncovered at 350 for 10 - 13 minutes each side or until meat reaches 170 on a meat thermometer. Serve over brown rice.
Friday - Pepperjack Breakfast Casserole - We're having a department breakfast this morning at the office and I'm just doubling the effort and saving one for dinner that night! Breakfast for dinner - YAY! http://www.recipegoldmine.com/breakcass/pepper-jack-breakfast-cass.html
Modifications to the above link: We use the turkey sausage spiced with ground cayenne in place of the pork sausage, get skim or low fat cheeses if I can find them, and also use fat free half and half. My home version this time around will probably use real pork sausage since I'm making both the work casserole and the dinner casserole at the same time but I do have two different cartons of half and half for the two dishes in my fridge. Fatten up my coworkers, not my family!!!
Have a fantastic week my friends! I'm going to be working on my holiday baking recipes here in the next week and will have a special baking post for you soon. I can just feel your excitement and anticipation! Until then....
Sunday Morning - Chunky Monkey Pancakes
http://www.ourbestbites.com/2010/09/banana-chocolate-chip-pancakes-with.html
UPDATE: This recipe wasn't nearly the hit I expected it to be with the fam. A little bummed. The texture is a bit "off" from the usual pancake - the bananas make it seem like it's not cooked all the way through. I think I added too much banana - so if you're going to try this one go easy on the banana or leave it out completely and then add sliced nanners on top. The syrup is nearly sinful - a definite try on ANY type of pancake!
Sunday Dinner - Baked Mostaccioli (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 8 oz uncooked mostaccioli (I couldn't find this at my local market so decided on a penne noodle...rigatoni would probably be a good alternative too), 1/2 lb ground turkey, 1 small onion chopped, 1 can undrained diced tomatoes, 1 6oz can tomato paste, 1/3 cup water, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp pepper, 2 cups fat free cottage cheese, 1 tsp marjoram, 1 1/2 cups part skin mozzarella, 1/4 cup parmesan
Instructions: Cook Mostaccioli per package directions. Brown turkey and onion - drain if necessary. Stir in tomatoes, tomato paste, water, oregano, salt, and pepper. Bring to a boil then reduce heat, cover, and simmer for about 15 minutes. In a small bowl, combine cottage cheese and marjoram then set aside. Drain mostaccioli. Coat an 11"x7" baking dish with cooking spray then spread 1/2 cup meat mixture on the bottom of the pan. Next layer half of the mostaccioli, meat sauce and mozzarella cheese. top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce, and mozzarella. Sprinkle top with parmesan. Bake uncovered at 350 for 30 - 40 minutes or until nice & bubbly.
Monday - FFY/Leftovers (I'm going to dinner with some girlfriends so the hubs and boys are having a FFY (Fend For Yourself) night and using up whatever is in the fridge
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - Korean Beef Bowls (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 2 green onions with tops, 1 lb skirt steak, 2 garlic cloves, 3 tbsp soy sauce, 1 tbsp sesame oil, 1tsp coarsely ground black pepper, 1 tbsp sugar (splenda doesn't make a very good sub for this one!), 1 tsp veggie oil. 1 cup uncooked jasmine rice (basmati or rice noodles also work well), 2 medium carrots, 2 cups bean sprouts
Instructions: For steak and marinade: thinly slice green onions reserving 1tbsp of tops for garnish. Cut steak crosswise into 2 inch pieces (always cut against the grain) and put into bowl with green onions. Press garlic over the beef, add soy sauce, sesame oil, black pepper, and sugar - mix well. Cover and refrigerate until ready to use (doesn't have to be very long!). As beef marinates, make rice according to package directions. As beef marinates and rice cooks, peel carrots and discard skin. Rinse everything off then continue to slice ribbons of carrots with your peeler. Put the carrot ribbons into ice water until ready to serve. To finish steak, add veggie oil to skillet (we prefer to break out the wok), heat over medium high heat until shimmering. Add beef in a single layer and cook undisturbed for about 2 minutes. Stir, then cook for another 3 -4 minutes until beef is no longer pink (it almost caramelizes the beef and looks burned but it's not). Divide rice among 4 four bowls and top with beef, carrot ribbons and beat sprouts. Garnish with green onions. YUMMERS!
Thursday - Sweet & Sour Chicken (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 4 boneless skinless chicken breasts (about 4 oz each), 2/3 cup water, 1/3 cup sugar, 1/4 cup cider vinegar, 1/4 cup reduced sodium soy sauce, 1 medium red pepper cut into 1 inch pieces, 1 medium green pepper cut into 1 inch pieces, 2 tbsp cornstarch, 3 tbsp cold water, Cooked brown rice
Instructions: Place chicken in an 11"x7" baking dish, set aside. In a small saucepan, bring water, sugar, vinegar, and soy sauce to a boil, stirring constantly. Add peppers, return to boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Pour over chicken. Bake uncovered at 350 for 10 - 13 minutes each side or until meat reaches 170 on a meat thermometer. Serve over brown rice.
Friday - Pepperjack Breakfast Casserole - We're having a department breakfast this morning at the office and I'm just doubling the effort and saving one for dinner that night! Breakfast for dinner - YAY! http://www.recipegoldmine.com/breakcass/pepper-jack-breakfast-cass.html
Modifications to the above link: We use the turkey sausage spiced with ground cayenne in place of the pork sausage, get skim or low fat cheeses if I can find them, and also use fat free half and half. My home version this time around will probably use real pork sausage since I'm making both the work casserole and the dinner casserole at the same time but I do have two different cartons of half and half for the two dishes in my fridge. Fatten up my coworkers, not my family!!!
Have a fantastic week my friends! I'm going to be working on my holiday baking recipes here in the next week and will have a special baking post for you soon. I can just feel your excitement and anticipation! Until then....
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