Archive for March, 2011

Chicken Parmesan with Mushrooms and Brussels Sprouts

March 19, 2011

Parmesan Chicken with Mushrooms and Brussels Sprouts

serves 4 • active time: 10 min • total time: 30 min

1/3 cup panko or plain dried breadcrumbs
1/3 cup grated Parmesan (2/3 ounce)
1 1/2 pounds chicken tenders
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
coarse salt and ground pepper
3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)

1 Preheat oven to 450°, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.

2 Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

per serv: 363 cal; 13 g fat (3 g sat fat); 43 g protein; 17 g carb; 4 g fiber

This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app

Greek Shrimp Pasta

March 19, 2011

I cast remember where found the original recipe, I think i may have seen it on a Rachel Ray episode. In any matter, its awesome and super simple.

Ingredients:
1.5 lbs peeled, devained shrimp (uncooked)
3 T butter
2 T lemon juice
1 handful calamata olives, chopped
4 roasted red peppers, chopped
1/2 head of garlic, minced
Red pepper flakes as desired
1/2 cup white wine
1 lb pasta – short like penne works best
1 c starchy cooking water from pasta reserved

Directions:
Start boiling the water for the pasta as the rest can be made in the cooking time for that. It’s quick! Cook pasta to al dente and reserve 1 cup of the starchy cooking water just before you drain it to thicken the sauce.

Start melting the butter and the wine together while peeling the shrimp. Add the shrimp with some S+P and let one side cook. When you flip the shrimp add the remainder of the sauce ingredients holding the red peppers and olives for last. Add the starchy cooking water and drained pasta to the same pot that the sauce and stir and serve with Parmesan cheese.

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Parmesan Chicken with Mushrooms and Brussels Sprouts

March 12, 2011

Parmesan Chicken with Mushrooms and Brussels Sprouts

serves 4 • active time: 10 min • total time: 30 min

1/3 cup panko or plain dried breadcrumbs
1/3 cup grated Parmesan (2/3 ounce)
1 1/2 pounds chicken tenders
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
coarse salt and ground pepper
3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)

1 Preheat oven to 450°, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.

2 Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

per serv: 363 cal; 13 g fat (3 g sat fat); 43 g protein; 17 g carb; 4 g fiber

This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app

Sriracha Glazed Chicken

March 12, 2011

Sriracha-Glazed Chicken

1/4 cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks
Sesame seeds and chopped scallions to top (optional)

In a glass baking dish, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and toasted sesame oil. Add chicken wings and toss to coat. Marinate 30 minutes, tossing halfway through. Preheat oven to 475°. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through. SERVES 4

per serv: 360 cal; 16 g fat (4 g sat fat); 47 g protein; 4 g carb; 0 g fiber

This recipe is from EVERYDAY FOOD magazine

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Fudge

March 11, 2011

To be honest I haven’t tried this yet, so when I do I’ll post an update.

Ingredients:
1 can condensed milk
2 t cinnamon
1 t vanilla
Room temperature butter – 3 t
2.5 cups of bittersweet or milk chocolate chips

Directions:
Mix all ingredients in a double boiler over low heat for 6 minutes until melted. Pour into a lined 8×8 baking pan with parchment paper and spread to be even.

Sprinkle with kosher salt and refrigerate for 2 hours.

After that’s done, take the parchment paper out of the pan and cut the fudge into desired size pieces.

Rosemary quinoa side dish

March 11, 2011

Found this online and its pretty good!

Ingredients:
1 tablespoon butter
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons chopped garlic
2 tablespoons chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 small onion, finely chopped (I would use 1/2)
1 dash fresh lemon juice (optional)

Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

From: http://allrecipes.com//Recipe/quinoa-side-dish/Detail.aspx

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Italian Sausage & Peppers

March 11, 2011

We had some venison sausage that looked like Kielbasa so of course, I thought of Italian sausage and peppers 🙂

Ingredients:
1 lb meat (Italian sausage for traditional dish or venison or other sausage is just fine too)
2 bell peppers – best to have one green and one red
1 onion
EVOO
Red pepper flakes
Garlic powder
S+P

Directions:
If you need too cook the sausage i would boil it until it’s at it’s cooked temp then put it on the grill for 3 minutes on each side with the cut up veggies stirred in the EVOO and spices. Brown and you’re done! Goes well with pasta or quinoa side dish.

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Chicken Fried Rice

March 11, 2011

I changed a few things based on what I had on hand and what I think tastes good! Hubby’s approves and doesn’t even miss the rice 🙂

1/2 tablespoon sesame oil (I put more in for flavor along with a few sprinkles of fish oil but it’s not necessary)
1 onion, chopped
4 cubes and cooked chicken breasts
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped (I hate celery so I don’t use it)
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice (I subbed quinoa for rice for more protein)
3 eggs
1/3 cup soy sauce

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts

Serving Size: 1 1/4 cup

Amount per Serving

Calories 327
Calories from Fat 78.6

% Daily Value *

Total Fat 8.73g   13%
Saturated Fat 1.28g   6%
Cholesterol 114.63mg   38%
Sodium 889.13mg   37%
Total Carbohydrate 36.36g   12%
Dietary Fiber 5.3g   21%
Sugars 2.5g
 
Protein 24.38g   48%

Est. Percent of Calories from:

Fat 23%
Carbs 44%
Protein 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more: http://www.livestrong.com/recipes/chicken-fried-quinoa-rice/#ixzz1GJL1p0au

Homemade Oatmeal Packets

March 7, 2011

What a great cost saver! If you like oatmeal in the morning – you need to check this out. Click on the link below to see the money you can save. I had to double what they had for my hungry husband, but all is still good!

Per packet ingredients:
1/2 cup oats (150 calories/packet)
1/8 t salt (0 calories/packet)
1 t brown or white sugar (using Stevia 0 calories/packet, brown sugar 17 calories)

Per packet flavor options:
Dried blueberries 1/8 cup (50 calories – Kirkland brand)

Dried cranberries 1/8 cup (50 calories – Craisins brand)
Dried mango fruit mix (haven’t made this yet)
Cinnamon 1/2 t & raisins heaping 1/8 cup (61 calories)

Adapted from: http://www.thesimpledollar.com/2008/05/09/making-your-own-homemade-oatmeal-packets-a-visual-guide-and-cost-analysis/

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Homemade Yogurt

March 7, 2011

A friend of mine sent me this genius recipe that’s healthy, homemade and cheap!!

Ingredients:
6 cups low fat milk
1 small container plain yogurt
2.5 cups non-fat dry milk (doubles the protein)
1 opened probiotic capsule
Sugar (or other sweetener)
Jam or fresh fruit
1 t vanilla (optional)

Directions:
Preheat the oven to 100 degrees (sometimes called dehydrate or breadproof) and turn on the oven light – yogurt needs to be about 112-118 degrees to culture.

Prepare glass dish with airtight lid by sanitizing in the dishwasher or boiling for 5 minutes.

Combine milk, dry milk, yogurt starter, and probiotic capsule and mix until dissolved. Cover with airtight lid.

Place in the oven for 8 hours with an optional stir 1/2 way through. After the 8 hours stir and refrigerate for 2 hours to thicken.

Pour 1/2 cup into a dish as your starter for next time. It’s recommended that you go back to a store bout starter every 4-5 batches.

Pour the rest into a blender and add sugar, vanilla and whatever else you’re flavoring with.

Note: only add 1.5 cups of dry milk if you want drinkable yogurt.

*Eat within 10 days and use your starter for your next batch within 5-7 days for befits results.

Update 3/10/11:

Nutrition Facts (based on basic yogurt with Stevia and Vanilla added)

Serving Size: 1/2 cup

Amount per Serving

Calories 97
Calories from Fat 13.1

% Daily Value *

Total Fat 1.45g 2%
Saturated Fat 0.86g 4%
Cholesterol 9.11mg 3%
Sodium 126.88mg 5%
Total Carbohydrate 12.68g 4%
Dietary Fiber 0g 0%
Sugars 11.79g
Protein 8.47g 16%

Est. Percent of Calories from:

Fat 1%
Carbs 52%
Protein 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more: http://www.livestrong.com/recipes/organic-hommade-yogurt/#ixzz1GDObJN6a

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