I started the Zone Diet last month in an effort to increase my performance during workouts and to lose weight. It's working! I lost 4 lbs in the first week! Every meal and snack is weighed and measured to the ounce, so it's a little time consuming but worth the effort. This recipe is a Zone recipe, but so yummy!
"Zoned" Chicken Stir-Fry
Makes 1 Serving
1/2 cup Carrots
1/2 cup Celery
2 oz Chicken, breast
1/2 Tbsp Cornstarch
1/2 cup Mushrooms
1 & 3/4 tsp Oil, olive
1/2 cup Onions
1/2 cup Peppers, Bell, green
1 Tbsp Soy Sauce, Light
2 & 1/4 Tbsp Water
3 & 1/2 Tbsp Water chestnuts
1/2 cup Zucchini
TOTAL CALORIES: 333
Recipes is 3.7 Blocks
Slice or chop all vegetables as desired. Slice or dice chicken. Heat oil in a wok or skillet. Add chicken, cook for 5 minutes. Add carrots, celery and onions. Stir fry for 5 minutes. Add green pepper, zucchini, mushrooms. Stir fry for 5 minutes. Add water chestnuts. Mix soy sauce, corn starch, and water, then add to pan and stir until thickened. Enjoy.
Sunday, February 08, 2009
Tuesday, January 20, 2009
Slow Cooker Chicken Tortilla Soup
1 onion, chopped
1 (16 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) chicken broth
1 can Cream of Chicken Soup
1 (28 ounce) cans diced tomatoes with green chilies, undrained
Taco Seasoning (recipe below)
3 whole skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)
Place the onion, beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours (I ended up cooking this for over 9 hours and it turned out delicious).
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Makes GREAT leftovers.
Taco Seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 (16 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) chicken broth
1 can Cream of Chicken Soup
1 (28 ounce) cans diced tomatoes with green chilies, undrained
Taco Seasoning (recipe below)
3 whole skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)
Place the onion, beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours (I ended up cooking this for over 9 hours and it turned out delicious).
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Makes GREAT leftovers.
Taco Seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Sunday, October 26, 2008
Dinner this Week
This week is completely inspired by Martha Stewart. Here's what we are having:
Monday:
Buttermilk Baked Chicken with Spinach Salad
Tuesday:
Pulled-Pork Sandwiches
Wednesday:
Bean and Pasta Soup
Thursday:
Light Chicken Parmesan
Friday:
Chicken Stir-Fry Wraps
Saturday:
Lighter Chicken and Biscuits
Sunday:
Beef Stroganoff
We are also going to try:
Lighter Macaroni and Cheese
and
Light Cherry Cheesecake
I can't wait for this week!
Monday:
Buttermilk Baked Chicken with Spinach Salad
Tuesday:
Pulled-Pork Sandwiches
Wednesday:
Bean and Pasta Soup
Thursday:
Light Chicken Parmesan
Friday:
Chicken Stir-Fry Wraps
Saturday:
Lighter Chicken and Biscuits
Sunday:
Beef Stroganoff
We are also going to try:
Lighter Macaroni and Cheese
and
Light Cherry Cheesecake
I can't wait for this week!
Martha Stewart Beef and Stout Stew
This stew is fantastic! It's great on a cold night and is very yummy. I didn't change a thing about the recipe, except, I made it in the crock pot instead of the oven. It turned out incredibly tender and I didn't have to watch the stove! Of course, another favorite from Martha!
Irish Beef and Stout Stew:
Serves 10
* 4 pounds beef chuck, cut into 1 1/2-inch cubes
* 1/4 cup all-purpose flour
* 2 cans (6 ounces each) tomato paste
* 2 1/2 pounds new potatoes, scrubbed
* 2 medium onions, cut into 1-inch pieces
* 2 cans (14 1/2 ounces each) reduced-sodium beef broth
* 1 can (14.9 ounces) Irish stout beer
* 10 garlic cloves, sliced
* Coarse salt and ground pepper
* 2 boxes (10 ounces each) frozen baby peas, thawed
Directions
1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
Irish Beef and Stout Stew:
Serves 10
* 4 pounds beef chuck, cut into 1 1/2-inch cubes
* 1/4 cup all-purpose flour
* 2 cans (6 ounces each) tomato paste
* 2 1/2 pounds new potatoes, scrubbed
* 2 medium onions, cut into 1-inch pieces
* 2 cans (14 1/2 ounces each) reduced-sodium beef broth
* 1 can (14.9 ounces) Irish stout beer
* 10 garlic cloves, sliced
* Coarse salt and ground pepper
* 2 boxes (10 ounces each) frozen baby peas, thawed
Directions
1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
Friday, September 12, 2008
Easy and Quick Chicken Dish
This recipe comes from my favorite site, Allrecipes! It's a quick, easy, and comfort-food style satisfying. It's great when served with brown rice to soak up the yummy sauce. I hope you enjoy Chicken and Mushroom Saute! Just a note- I did make a couple of changes to the recipe- check it out below (indicated with a *)
2 skinless, boneless chicken breast halves - pounded thin
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons olive oil*
1 cup fresh, thinly sliced mushrooms*
1 cup chicken broth*
1 can cream of chicken soup (99% fat free version) *
1 teaspoon cornstarch
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
ground black pepper to taste
Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
2 skinless, boneless chicken breast halves - pounded thin
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons olive oil*
1 cup fresh, thinly sliced mushrooms*
1 cup chicken broth*
1 can cream of chicken soup (99% fat free version) *
1 teaspoon cornstarch
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
ground black pepper to taste
Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Saturday, September 06, 2008
Spaghetti Squash Mania!
I picked up a couple of spaghetti squash at the store today and am excited to try a couple of different recipes!
Wikipedia describes Spaghetti Squash as:
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, "Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable."
So, there are 2 recipes that I can't wait to try!
The first is from Food Network's Michael Chiarello. His show, Easy Entertaining with Michael Chiarello, has such fun dishes. I've tried a couple of them and they are yummy! Anyway, this one is called Spaghetti Squash with Marinara. I think that pretty much sums up the dish! It will be an easy dish to make tonite! I hope it's a great substitute for spaghetti!!
The second and equally yummy sounding is Simple Spaghetti Squash. It sounds really fresh and yummy! I thought I'd make it tonite, but I'll wait until later this week when I can pillage my Dad's garden for a couple of tomatoes!
So, we'll see how the spaghetti squash adventure goes! I'll keep you posted!
Wikipedia describes Spaghetti Squash as:
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, "Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable."
So, there are 2 recipes that I can't wait to try!
The first is from Food Network's Michael Chiarello. His show, Easy Entertaining with Michael Chiarello, has such fun dishes. I've tried a couple of them and they are yummy! Anyway, this one is called Spaghetti Squash with Marinara. I think that pretty much sums up the dish! It will be an easy dish to make tonite! I hope it's a great substitute for spaghetti!!
The second and equally yummy sounding is Simple Spaghetti Squash. It sounds really fresh and yummy! I thought I'd make it tonite, but I'll wait until later this week when I can pillage my Dad's garden for a couple of tomatoes!
So, we'll see how the spaghetti squash adventure goes! I'll keep you posted!
Friday, September 05, 2008
Blueberry Zucchini Bread
A friend made this bread and it is awesome! I had to get the recipe.
The best zucchini bread I've ever had!
* 3 eggs, lightly beaten
* 1 cup vegetable oil
* 3 teaspoons vanilla extract
* 2 1/4 cups white sugar
* 2 cups shredded zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 pint fresh blueberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
The best zucchini bread I've ever had!
* 3 eggs, lightly beaten
* 1 cup vegetable oil
* 3 teaspoons vanilla extract
* 2 1/4 cups white sugar
* 2 cups shredded zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 pint fresh blueberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Burgundy Pork Tenderloin
Really yummy! And so easy!
* 2 pounds pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1/2 onion, thinly sliced
* 1 stalk celery, chopped
* 2 cups red wine
* 1 (.75 ounce) packet dry brown gravy mix
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
* 2 pounds pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1/2 onion, thinly sliced
* 1 stalk celery, chopped
* 2 cups red wine
* 1 (.75 ounce) packet dry brown gravy mix
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Wednesday, August 20, 2008
Balsamic Glazed Salmon
This is a great recipe from Allrecipes! Enjoy.
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard --I actually omitted b/c I was out!
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard --I actually omitted b/c I was out!
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Tuesday, August 12, 2008
Amazing Salad
While staying in NY, one of my sister's friends brought her this amazing salad from Bellini's Italian Eatery they call it the "Prodotto". It consists of green, leafy romaine lettuce tossed with sliced pear, crumbled gorgonzola cheese, dried cranberries (they are infused with raspberry), toasted walnuts (they almost taste candied), sliced red onion, diced tomato, matchstick carrots, and a balsamic vinaigrette. Lori says the closest balsamic vinaigrette that they've been able to find is the kind that is kept refrigerated next to the salad in the glass jar - I can't remember the name of it right now! Anyway, this salad is amazing and addictive!!!
YUM!!
YUM!!
Lighter Vegetable Lasagna
This is a great summer fresh vegetable lasagna. It's so delicious and smells amazing while cooking! Serve with a yummy salad and crusty bread!
Lighter Lasagna Ingredients
2 c Zucchini; cubed
2 c Cottage cheese; lowfat
1 c Cubed bell peppers
1 c Mozzarella cheese; part skim
1 c Chopped tomatoes
4 c Sliced mushrooms
1/4 c Grated parmesan cheese
1/4 ts Salt
1/3 c Dry red wine
3 1/2 c Tomato sauce; prepared
3 tb Chopped fresh basil
1 lb Uncooked lasagne noodles
10 oz Fresh spinach; rinsed
Preheat the oven to 350F.
Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until vegetables are tender and juicy. Stir in the basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely.
Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
Recipe by: Moosewood Restaurant Low-Fat Favorites
Lighter Lasagna Ingredients
2 c Zucchini; cubed
2 c Cottage cheese; lowfat
1 c Cubed bell peppers
1 c Mozzarella cheese; part skim
1 c Chopped tomatoes
4 c Sliced mushrooms
1/4 c Grated parmesan cheese
1/4 ts Salt
1/3 c Dry red wine
3 1/2 c Tomato sauce; prepared
3 tb Chopped fresh basil
1 lb Uncooked lasagne noodles
10 oz Fresh spinach; rinsed
Preheat the oven to 350F.
Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until vegetables are tender and juicy. Stir in the basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely.
Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
Recipe by: Moosewood Restaurant Low-Fat Favorites
Monday, August 04, 2008
Spaghetti and Meatballs
Tonight for dinner is spaghetti and meatballs - Biggest Loser style! The "muscling up" meatballs are really yummy and good for you. Save leftovers for meatball subs! Put 3 meatballs in a hot dog bun, top with your fav spaghetti sauce and top with mozzarella cheese! Super yummy use for leftovers!
Saturday, August 02, 2008
Upset Cooper
Cooper hasn't cried very often, but here Dad is about ready to change his diaper and he is NOT happy!!!!
Wednesday, July 23, 2008
Can't wait to try!
While watching Giada the other day, I am drooling over the Lemon Hazelnut Tiramisu she made! I've never like it because it tastes like coffee, but this one looks delish! I can't wait to try it!!!
BBQ Beef Sammy
Wow, long time and no post! On Monday we had Movie Dinner Theme Night which included the movie Ratatouille and the dish Ratatouille (courtesy of Emeril). I accompanied the dish with brown rice. It was really tasty vegetarian dish! I had never had it before, but it was good!!! Quite a fun movie night!
Tonite, we are having a little Clean Eating fun. I love then new magazine Clean Eating and they have a summer themed issue out now. So the BBQ Beef is on the menu for tonite with a little oven roasted potatoes! Yum! It looks delicious, but I'll have to let you know! If you do make it, just remember to start early, it takes a couple of hours because it has to slowly simmer!!
Here is the recipe:
1T whole-wheat flour
1/4 t garlic powder
1/4 t onion powder
1 lb top round roast or steak, extra lean, cut into 3/4 inch cubes
olive oil spray
3/4 c low fat, low sodium beef broth
2 T liquid smoke (don't skip this!)
1/3 c bbq sauce
1 c white onion strips
4 whole grain wheat hamburger buns
In a medium plastic bag, combine flour, garlic and onion powders. Add beef and shake bag until beef is evenly coasted. Refrigerate beef for at least 15 minutes.
Preheat a medium, nonstick saucepan over medium high heat. When it's hot, lightly mist pan with spray, then add beef. Brown beef on all sides, about 1 minute per side, then reduce heat to medium. Add broth and liquid smoke. When liquid comes to a boil, reduce heat to low (liquid should still be boiling slightly). Cover and cook beef, stirring occasionally, for 1 to 1 & 1/2 hours or until it's very tender. (the pieces should easily fall apart when smashed with a fork) Using a slotted spoon, drain any excess liquid to a medium bowl, using a fork, separate pieces so beef is somewhat shredded, them mix in bbq sauce.
during the last 5 minutes of cooking the beef, lightly mist a small nonstick frying pan with spray and place it over medium heat. add onion strips and cook until tender, about 5 minutes.
meanwhile, place bun halves, insides down, in a medium nonstick frying pan over medium heat. Cook until just toasted, about 2 to 4 minutes. Place each bun bottom on a plate. pile 1/4 of beef mixture onto each bun. Top with 1/4 of onion strips. add bun tops. serve immediately.
Tonite, we are having a little Clean Eating fun. I love then new magazine Clean Eating and they have a summer themed issue out now. So the BBQ Beef is on the menu for tonite with a little oven roasted potatoes! Yum! It looks delicious, but I'll have to let you know! If you do make it, just remember to start early, it takes a couple of hours because it has to slowly simmer!!
Here is the recipe:
1T whole-wheat flour
1/4 t garlic powder
1/4 t onion powder
1 lb top round roast or steak, extra lean, cut into 3/4 inch cubes
olive oil spray
3/4 c low fat, low sodium beef broth
2 T liquid smoke (don't skip this!)
1/3 c bbq sauce
1 c white onion strips
4 whole grain wheat hamburger buns
In a medium plastic bag, combine flour, garlic and onion powders. Add beef and shake bag until beef is evenly coasted. Refrigerate beef for at least 15 minutes.
Preheat a medium, nonstick saucepan over medium high heat. When it's hot, lightly mist pan with spray, then add beef. Brown beef on all sides, about 1 minute per side, then reduce heat to medium. Add broth and liquid smoke. When liquid comes to a boil, reduce heat to low (liquid should still be boiling slightly). Cover and cook beef, stirring occasionally, for 1 to 1 & 1/2 hours or until it's very tender. (the pieces should easily fall apart when smashed with a fork) Using a slotted spoon, drain any excess liquid to a medium bowl, using a fork, separate pieces so beef is somewhat shredded, them mix in bbq sauce.
during the last 5 minutes of cooking the beef, lightly mist a small nonstick frying pan with spray and place it over medium heat. add onion strips and cook until tender, about 5 minutes.
meanwhile, place bun halves, insides down, in a medium nonstick frying pan over medium heat. Cook until just toasted, about 2 to 4 minutes. Place each bun bottom on a plate. pile 1/4 of beef mixture onto each bun. Top with 1/4 of onion strips. add bun tops. serve immediately.
Sunday, May 18, 2008
June 2008 Everyday Food Magazine
If you haven't already picked up your copy, I highly recommend you do so ASAP! This is full of fantastic recipes! I only rec'd my copy a few days ago and have already tried 2 menus and loved them!
The first is Grilled Steak Sandwiches with Goat Cheese and Arugula. I cut the recipe down from it feeding 8 ppl to a recipe suitable for 2 ppl. Official taste tester recommends toasting the baguette to make it easy to eat. Seriously one of my new fav steak sandwiches! I think even Grill Master Phil would approve! Serve it with the amazing twice-bake potatoes, and you can't go wrong!
This is a really easy and yummy meal. I did skip the mustard in the recipe because we don't care for it, but don't skip the goat cheese, it' fantastic!
The second amazing recipe out of this issue is the brown-sugar bbq chicket drumettes. It's so good! It's actually funny, b/c as I was reading this recipe, I thought, wow! this is mom's bbq chicken recipe! Mom has always made her bbq sauce with ketchup and brown sugar, so I am glad the rest of the world is catching up. I served with corn on the cob, but not the corn on the cob with cheesy butter that they recommended, that seemed a little intense! Kids would love this meal, of course I did too...
The next thing I can't wait to try:
Pineapple-Stuffed Jerk Chicken
I'll let you know how it is!
The first is Grilled Steak Sandwiches with Goat Cheese and Arugula. I cut the recipe down from it feeding 8 ppl to a recipe suitable for 2 ppl. Official taste tester recommends toasting the baguette to make it easy to eat. Seriously one of my new fav steak sandwiches! I think even Grill Master Phil would approve! Serve it with the amazing twice-bake potatoes, and you can't go wrong!
This is a really easy and yummy meal. I did skip the mustard in the recipe because we don't care for it, but don't skip the goat cheese, it' fantastic!
The second amazing recipe out of this issue is the brown-sugar bbq chicket drumettes. It's so good! It's actually funny, b/c as I was reading this recipe, I thought, wow! this is mom's bbq chicken recipe! Mom has always made her bbq sauce with ketchup and brown sugar, so I am glad the rest of the world is catching up. I served with corn on the cob, but not the corn on the cob with cheesy butter that they recommended, that seemed a little intense! Kids would love this meal, of course I did too...
The next thing I can't wait to try:
Pineapple-Stuffed Jerk Chicken
I'll let you know how it is!
Skillet Baked Chocolate Chip Cookie
Another great recipe from Martha Stewart. This one comes from her Good Things for Easy Entertaining cookbook. This is my new FAVORITE chocolate chip cookie recipe. It's so easy to make! You don't have to go through all the measuring for dropping the cookies and rotating cookie sheets and all that; just put it in the skillet and bake! YUM! Click here to link to the MS site for the recipe.
Official Taste-Tester loved these cookies and they barely lived 1 day before being demolished!
I didn't use the caramel sauce or the ice cream, I enjoyed them alone, and they were delicious!
Directions
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
2 pints vanilla ice cream
Caramel Sauce
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
Click HERE for the caramel sauce recipe!
Official Taste-Tester loved these cookies and they barely lived 1 day before being demolished!
I didn't use the caramel sauce or the ice cream, I enjoyed them alone, and they were delicious!
Directions
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
2 pints vanilla ice cream
Caramel Sauce
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
Click HERE for the caramel sauce recipe!
Sunday, April 06, 2008
Sunday 4/6/08: Dinner
Tonight we are going to Mom and Dad's for dinner. I actually took the time to prepare everything before we go and put it into these handy containers we got at Ikea. So, I don't have to cart 20 ingredients over there, just take the containers and go. And, I chopped all the veggies, so there is another plus!
Menu:
Sloppy Joes (Everyday Food Cookbook P216)
Glazed Carrots (page 85)
Parmesan Potato Wedges(P83) - I couldn't find the exact recipe on-line and I've returned the book to the library, but this is almost the exact same recipe only with sweet potatoes! Personally, I think I'd prefer the sweet potatoes!
Dessert: Quick fruit (peach) cobbler
Click on the links above for the recipes!
Menu:
Sloppy Joes (Everyday Food Cookbook P216)
Glazed Carrots (page 85)
Parmesan Potato Wedges(P83) - I couldn't find the exact recipe on-line and I've returned the book to the library, but this is almost the exact same recipe only with sweet potatoes! Personally, I think I'd prefer the sweet potatoes!
Dessert: Quick fruit (peach) cobbler
Click on the links above for the recipes!
Friday, April 04, 2008
Tuna Cakes
This recipe comes from the most recent issue of Kraft's Food and Family Magazine. If you don't get it, you should sign up for it. It's got great recipes and it's free when you sign up on their website. Anyway, this recipe is fantastic. It's something I would never have thought of, but worked great!
Taste tester declared: I love them. It's something I would pay for in a restaurant.
TUNA CAKES:
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Kraft Kitchens Tips
Healthy LivingSave 60 calories and 8 grams of fat per serving by preparing as directed with KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT Mayo Light Mayonnaise.SubstituteSubstitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Cheddar cheese, carrots and pickle relish.How to Prevent Fish Cakes from Falling ApartShape patties as directed; cover and refrigerate at least 1 hour to help firm them up before cooking.
Make sure to check out the Kraft Foods site! It's great!
Taste tester declared: I love them. It's something I would pay for in a restaurant.
TUNA CAKES:
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Kraft Kitchens Tips
Healthy LivingSave 60 calories and 8 grams of fat per serving by preparing as directed with KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT Mayo Light Mayonnaise.SubstituteSubstitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Cheddar cheese, carrots and pickle relish.How to Prevent Fish Cakes from Falling ApartShape patties as directed; cover and refrigerate at least 1 hour to help firm them up before cooking.
Make sure to check out the Kraft Foods site! It's great!
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