I'm really tired, so I'm going to just post the link where I got the recipes from! :)
Quinoa Fried Rice & Orange Seasame Chicken
Saturday, January 21, 2012
Homemade Chinese! Seasame Orange Chicken & Quinoa Fried Rice
Wow, this was GOOD! Really, really, really good! We have been wanting some Chinese food, and this was a perfect substitute.
I'm really tired, so I'm going to just post the link where I got the recipes from! :)
Quinoa Fried Rice & Orange Seasame Chicken
I'm really tired, so I'm going to just post the link where I got the recipes from! :)
Quinoa Fried Rice & Orange Seasame Chicken
Friday, January 20, 2012
Seafood and sweet potato enchiladas -- WHAT?!
Seafood and Sweet Potato Enchiladas -- sounds crazy. I know. They were delicious. The sweet potato & fat free sour cream make a creamy base for the seafood, so they taste rich, without the calories! Make them, you won't regret it!
1 tablespoon vegetable oil
½ cup onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and deveined, minced
½ pound cooked shrimp (I sauteed the shrimp with no additional seasoning)
1 cup diced cooked fish (I cooked flounder on the stove, in the pan after cooking the shrimp!)
1 cup cooked sweet potato, diced (Microwave or bake the potato as you would a normal sweet potato)
½ cup fat free sour cream
½ teaspoon salt
2 tablespoons fresh cilantro, chopped
8 tortillas, preferably whole wheat
1 - 10 ounce jar or can red enchilada sauce
1 cup light cheddar shredded cheese
Preheat oven to 375 degrees.
In a large skillet over medium high heat, warm the oil and then add the onion, garlic and jalapeno. Cook 4-5 minutes or until the onions are translucent.
Add the shrimp, fish and sweet potato, and cook for 3-4 minutes.
In a large bowl, combine the shrimp mixture and sour cream, salt and cilantro. Mix well.
Place one tortilla on a plate, and place ⅛ of the shrimp mixture on one end. Roll up and place in a 9x13 baking dish, seam side down. Repeat with additional 7 tortillas.
Pour the enchilada sauce over the enchiladas and sprinkle with cheese.
Bake for 20-30 minutes, or until the cheese is bubbly and slightly brown.
1 tablespoon vegetable oil
½ cup onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and deveined, minced
½ pound cooked shrimp (I sauteed the shrimp with no additional seasoning)
1 cup diced cooked fish (I cooked flounder on the stove, in the pan after cooking the shrimp!)
1 cup cooked sweet potato, diced (Microwave or bake the potato as you would a normal sweet potato)
½ cup fat free sour cream
½ teaspoon salt
2 tablespoons fresh cilantro, chopped
8 tortillas, preferably whole wheat
1 - 10 ounce jar or can red enchilada sauce
1 cup light cheddar shredded cheese
Preheat oven to 375 degrees.
In a large skillet over medium high heat, warm the oil and then add the onion, garlic and jalapeno. Cook 4-5 minutes or until the onions are translucent.
Add the shrimp, fish and sweet potato, and cook for 3-4 minutes.
In a large bowl, combine the shrimp mixture and sour cream, salt and cilantro. Mix well.
Place one tortilla on a plate, and place ⅛ of the shrimp mixture on one end. Roll up and place in a 9x13 baking dish, seam side down. Repeat with additional 7 tortillas.
Pour the enchilada sauce over the enchiladas and sprinkle with cheese.
Bake for 20-30 minutes, or until the cheese is bubbly and slightly brown.
Chicken Rollatini
8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz fresh spinach
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup marinara sauce
salt and pepper to taste
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach , 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.
Bake 25 minutes. Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
This was good. We had it with garlic cauliflower - which was a good match.You could add all kinds of vegetables into this chicken! Enjoy! :)
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz fresh spinach
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup marinara sauce
salt and pepper to taste
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach , 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.
Bake 25 minutes. Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
This was good. We had it with garlic cauliflower - which was a good match.You could add all kinds of vegetables into this chicken! Enjoy! :)
Wednesday, January 18, 2012
Asian Turkey Meatballs = delicious!
Meatballs
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion
Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. (makes 12-15) Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
We had these with brown rice & steamed broccoli. They were GREAT! These would also be great at a party! So good, quick & easy!
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion
Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. (makes 12-15) Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
We had these with brown rice & steamed broccoli. They were GREAT! These would also be great at a party! So good, quick & easy!
Monday, January 16, 2012
Baked Potato Soup! AH-MAZING!
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups skim milk
salt and freshly cracked black pepper
1/2 cup fat free sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
4 slices turkey bacon, cooked & crumbled
Pierce potatoes, bake at 400° for 1 hour or until tender. Cool. Peel potatoes. (Or you can microwave: Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender)
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, and bring to a boil. Use an immersion blender to puree until smooth. (If you DO NOT want pieces of potato, puree them as well. We wanted our soup chunky) Add potatoes, sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Oh this soup was delicious! You would of never known there was cauliflower in this. SO filling, and was an absolute comfort food! Owen literally SCREAMED when his bowl was gone, I was scrambling trying to cool some more off for him. Make this -- sooner rather than later!
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups skim milk
salt and freshly cracked black pepper
1/2 cup fat free sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
4 slices turkey bacon, cooked & crumbled
Pierce potatoes, bake at 400° for 1 hour or until tender. Cool. Peel potatoes. (Or you can microwave: Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender)
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, and bring to a boil. Use an immersion blender to puree until smooth. (If you DO NOT want pieces of potato, puree them as well. We wanted our soup chunky) Add potatoes, sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Oh this soup was delicious! You would of never known there was cauliflower in this. SO filling, and was an absolute comfort food! Owen literally SCREAMED when his bowl was gone, I was scrambling trying to cool some more off for him. Make this -- sooner rather than later!
Week #3! (And results of week 1&2!)
Today is day #16 of this diet lifestyle change. (I do honestly feel like we can do this forever!) We have cooked healthy wonderful meals, tried 14 new recipes so far, and feel amazing!! I've lost 8.6 pounds in 15 days, my skin looks better, and I feel great! That is 100% motivaion to keep going strong!
This week has the following in store:
Baked Potato Soup
Butternut Squash Ravioli
Asian turkey meatballs with lime seasame sauce
Chicken rollatini with spinach
Seafood and sweet potato enchiladas
Homemade take out night!!! Seasame Orange Chicken & Fried quinoa
Onion Paninis
And here is this weeks grocery list (I know at first it looks HUGE, but take in account of what you already have on hand, and it cuts back DRASTICALLY! My grocery cart is no more full than any other week!)
**Edited to add: After I deleted everything I had in the house from this list, we need 24 things for a full week of healthy eating. Not bad at all!
This week has the following in store:
Baked Potato Soup
Butternut Squash Ravioli
Asian turkey meatballs with lime seasame sauce
Chicken rollatini with spinach
Seafood and sweet potato enchiladas
Homemade take out night!!! Seasame Orange Chicken & Fried quinoa
Onion Paninis
And here is this weeks grocery list (I know at first it looks HUGE, but take in account of what you already have on hand, and it cuts back DRASTICALLY! My grocery cart is no more full than any other week!)
**Edited to add: After I deleted everything I had in the house from this list, we need 24 things for a full week of healthy eating. Not bad at all!
Garlic
Ginger
Ginger
onions – 7
2 russet potatoes
small head of cauliflower
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen
1 cup corn, fresh or frozen
cooked butternut squash
Orange -2
1 cup cooked sweet potato, diced
Chives
Chives
Scallions
Cilantro
Sage
Lime
Jalapeno
Jalapeno
5 oz frozen spinach
Fresh broccoli
milk
light sour cream – 8 oz
reduced-fat shredded sharp cheddar cheese
Provolone slices
Provolone slices
Eggs
Egg Replacement
grated parmesan
grated parmesan
Ricotta
Mozzarella
quinoa
Whole wheat bread
whole wheat Italian seasoned breadcrumbs
8 tortillas, preferably whole wheat
Orange juice (I recommend simply orange, or an organic no sugar added juice)
fish sauce
1 - 10 ounce jar or can red enchilada sauce
24 wonton wrappers
Whole wheat bread
whole wheat Italian seasoned breadcrumbs
8 tortillas, preferably whole wheat
Orange juice (I recommend simply orange, or an organic no sugar added juice)
fish sauce
1 - 10 ounce jar or can red enchilada sauce
24 wonton wrappers
butter
Marinara Sauce
cups fat free chicken broth – 12 oz
Pecans
Turkey Bacon
ground turkey (lean) – 1.25 lbs
½ pound cooked shrimp
8 oz white fish
Boneless Skinless chicken breast – 2.5 lbs
8 oz white fish
Boneless Skinless chicken breast – 2.5 lbs
Pantry Staples:
sesame seeds
sesame oil
Soy Suace
honey
sesame seeds
sesame oil
Soy Suace
honey
Mustard
Flour
Salt
Pepper
Nutmeg
2 tbsp rice wine vinegar
2 tbsp rice wine vinegar
Sugar
Canola Oil
Corn Starch
Sunday, January 15, 2012
Cabbage beef in the crockpot!
Sunday night dinners are usually the hardest for us (as in, we usually order out!) So this week I decided to do a crock pot meal.
1 small head of cabbage, chopped
2 large onions, diced
6-8 ribs of celery, chopped
1 1/2 lb stew meat (you can also use ground beef)
2 cans low sodium stewed tomatoes
2 cans green beans
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
3 cups of water
Combine all ingredients in slow cooker
Cook 6 hours on low
This was good. Amazing? no. Will I eat the leftovers tomorrow - yes! My husband liked it, and Owen ate the green beans out of it :)
1 small head of cabbage, chopped
2 large onions, diced
6-8 ribs of celery, chopped
1 1/2 lb stew meat (you can also use ground beef)
2 cans low sodium stewed tomatoes
2 cans green beans
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
3 cups of water
Combine all ingredients in slow cooker
Cook 6 hours on low
This was good. Amazing? no. Will I eat the leftovers tomorrow - yes! My husband liked it, and Owen ate the green beans out of it :)
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