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Asian Barbeque Skewers

29 Dec

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Ingredients:

Chicken (2 lbs)

1/2 cup soy sauce

1/3 cup packed brown sugar

2 tbsp sesame oil

3 cloves garlic

1/2 cup thinly sliced scallions

1 tbsp sesame seeds (optional)

 

1. Cut the pieces of chicken and threading them through the skewers, place them into the crockpot in as thin of a layer as possible

2. Combine soy sauce, brown sugar, oil and garlic in a small bowl. Set aside 1/3 of the sauce. Pour the remaining sauce over the skewers. Cover, cook on LOW for 2 hours (Turn skewers over and cook 1 hour longer)

3. Serve! Poor reserved sauce over skewers and sprinkle scallions and sesame seeds as garnish

One Pan Lasagna

7 Jul

2 tablespoons extra-virgin olive oil
1 pound lean ground grass-fed beef
1 can (28 ounces) whole peeled tomatoes, preferably San Marzano
4 baby carrots, scrubbed
1 small yellow onion, cut into wedges
1 garlic clove, thinly sliced
1 cup organic chicken stock
1/2 cup part-skim ricotta cheese
3 ounces fresh spinach leaves, stems removed and coarsely chopped
4 lasagna noodles, broken into 1/2-inch pieces
4 ounces fresh mozzarella, cubed

Preheat the oven to 400°F.

In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes.

Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth.

When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all.

Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.

CHICKEN TORTILLA SOUP!

7 Jul

Broth: 1 quart chicken stock, 1 can of Goya tomato sauce
4 tablespoons fresh lime juice
1/2 cup chopped avocado
5 ounces (about 3/4 cup) cooked chicken, torn into pieces
1/3 cup chopped tomato
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1/4 cup shredded sharp cheddar
2 teaspoons minced fresh jalapeno pepper
1/4 teaspoon sea salt
15 corn tortilla chips

1. In a large saucepan over medium-high heat, bring the chicken stock and 2 tablespoons of the lime juice to a boil.

2. Toss the avocado with the remaining 2 tablespoons lime juice in a medium bowl. Add the chicken, tomato, onion, cilantro, cheddar, jalapeno, and salt.

3. Divide the chicken mixture and tortilla chips among five bowls; pour broth over each.

Mango Bread Pudding with Chai

7 Jul
Ingredients
4 cups  stale (but not dry) white bread slices, cut into 1/2-inch cubes
2   large ripe mangoes, peeled (see Tip) and cut into 1/2-inch cubes (3 cups)
2 cups  fat-free milk
2   eggs, lightly beaten
2 tablespoons  light or dark rum, (optional)
1/2 cup  packed dark brown sugar
1 teaspoon  vanilla extract
1/2 teaspoon  ground cinnamon
1/2 teaspoon  ground cloves
1/2 teaspoon  ground cardamom
1/2 teaspoon  ground ginger
1/4 teaspoon  ground black peppercorns
1/8 teaspoon  salt
Directions
1. Position rack in the center of the oven; preheat to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. Toss bread cubes and mangoes together in the baking dish.
3. Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
4. Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1 1/4 hours. Serve warm for best flavor.
Tips:
How to cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

Carmelized Pear Bread Pudding

7 Jul
Ingredients
1 cup  whole almonds, toasted (see Tip)
1 1/4 cups  whole-wheat pastry flour, (see Note)
1 cup  all-purpose flour
1 teaspoon  baking powder
1/2 teaspoon  salt
2/3 cup plus 1/4 cup  honey, divided
1/3 cup  canola oil
4 tablespoons  unsalted butter, at room temperature, divided
1   large egg
1 teaspoon  vanilla extract
3 tablespoons  toasted sliced almonds, (see Tip) for garnish
Directions
1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.
2. Preheat oven to 350 degrees F . Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.
3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.
4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.
Tips:
Tip: To toast whole almonds, spread on a baking sheet and bake at 350 degrees F , stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

White Chocolate Mini Cheesecakes

7 Jul
Ingredients

12 reduced-fat vanilla wafers

8 ounces reduced-fat cream cheese, softened

4 ounces fat-free cream cheese, softened

3 ounces white chocolate baking squares, melted and cooled

1/2 cup sugar

1/4 cup fat-free milk

1 1/2 teaspoons vanilla

1 egg white, lightly beaten

Chocolate curls (optional)

Sliced strawberries (optional)

Sliced kiwifruit (optional)

Directions

1. Preheat the oven to 350 degrees F. Line a muffin pan with twelve 2-1/2-inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. Set aside.

2. In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds. Beat in white chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three-quarters full.

3. Bake about 20 minutes or until set, then set pan on a wire rack to cool 10 minutes. Remove cheesecakes from pan; cool on wire rack 1 hour. Cover and chill 3 to 24 hours.

4. Before serving, remove baking cups. If desired, garnish with chocolate curls, strawberries, and/or kiwifruit.

Nutrition facts per cheesecake: 153 calories, 4g protein, 17g carbohydrate, 7g fat (4g saturated), 0g fiber

Southwestern Pizza

7 Jul

 

Ingredients
Nonstick cooking spray
1 12-inch 100% whole wheat pizza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)

Directions
1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.
2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish with cilantro if desired. Cut into six slices and serve.