Two months in. We've tried tons of new recipes. And....
DOWN 15 POUNDS since Jan 1st.
The last week was rough, we had lots of unplanned outings, and a few planned events. Didn't cook at home much at all. But that's okay. We are back on track today!
Monday, March 5, 2012
Monday, February 27, 2012
Asian Pork Rotini
6 oz uncooked rotini wheat noodles
2 tsp cornstarch
1/2 cup water
1/4 cup reduced fat creamy peanut butter
2 tbsp soy sauce
1 tbsp honey
1/2 tsp garlic powder
1 tsp fresh ginger (or 1/8 tsp ground)
4 pork chops, cubed
3 tsp seasame oil
1 large onion, sliced
Cook pasta according to package directions. In a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended. Set Aside. In a large nonstick skillet or wok, stir-fry the onions in oil for 3-4 minutes. Add cubed pork chops, and cook until pork is no longer pink. Stir in sauce, and mix with noodles.
yum yum yum! This was different - not a recipe I would typically pick out of a cookbook and try. But since I had all the ingredients, I threw it in the mix. I am SO GLAD I did! This really was great! I served it with roasted asparagus. Delicious!
2 tsp cornstarch
1/2 cup water
1/4 cup reduced fat creamy peanut butter
2 tbsp soy sauce
1 tbsp honey
1/2 tsp garlic powder
1 tsp fresh ginger (or 1/8 tsp ground)
4 pork chops, cubed
3 tsp seasame oil
1 large onion, sliced
Cook pasta according to package directions. In a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended. Set Aside. In a large nonstick skillet or wok, stir-fry the onions in oil for 3-4 minutes. Add cubed pork chops, and cook until pork is no longer pink. Stir in sauce, and mix with noodles.
yum yum yum! This was different - not a recipe I would typically pick out of a cookbook and try. But since I had all the ingredients, I threw it in the mix. I am SO GLAD I did! This really was great! I served it with roasted asparagus. Delicious!
Sunday, February 26, 2012
Bean Burritos (Vegetarian)
1/2 cup instant brown rice
1 small green pepper, chopped
1 small onion, chopped
1 tsp olive oil
1 can (15 oz) pinto beans, rinsed & drained
1 cup no-salt-added diced tomatoes
4 oz fat free cream cheese
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp oregano
1/3 cup fat free shredded cheddar
Jarred or fresh salsa
8 whole wheat tortillas (I use xtreme)
Cook rice according to package directions. In a large skillet, saute peppers & onions in oil until tender. In a large bowl, mash beans. Add the beans, tomatoes, cream cheese & seasonings to the skillet. Cook and stir until heated through. Stir in rice.
Spoon 1/8 filling into each tortilla, top with a spoonful (1-2 tbsp) salsa. Roll into burritos. Top with cheese & Bake at 350 for 10 minutes, until cheese is melted.
These were easy and FAST! My husband is a meat-eater, and isn't a fan of any meal that doesn't include meat. When he asked what was for dinner, and I said "Bean burritos", his response was "oh, no meat?". He took his first bite and said "WOW! These are good!" So, I say they were a success!
1 small green pepper, chopped
1 small onion, chopped
1 tsp olive oil
1 can (15 oz) pinto beans, rinsed & drained
1 cup no-salt-added diced tomatoes
4 oz fat free cream cheese
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp oregano
1/3 cup fat free shredded cheddar
Jarred or fresh salsa
8 whole wheat tortillas (I use xtreme)
Cook rice according to package directions. In a large skillet, saute peppers & onions in oil until tender. In a large bowl, mash beans. Add the beans, tomatoes, cream cheese & seasonings to the skillet. Cook and stir until heated through. Stir in rice.
Spoon 1/8 filling into each tortilla, top with a spoonful (1-2 tbsp) salsa. Roll into burritos. Top with cheese & Bake at 350 for 10 minutes, until cheese is melted.
These were easy and FAST! My husband is a meat-eater, and isn't a fan of any meal that doesn't include meat. When he asked what was for dinner, and I said "Bean burritos", his response was "oh, no meat?". He took his first bite and said "WOW! These are good!" So, I say they were a success!
Thursday, February 23, 2012
Deconstructed Cabbage Rolls
1 lb ground beef
1 garlic clove, minced
1 small head cabbage, chopped
2/3 cup uncooked long grain rice
1 tbsp worcestershire sauce
1 tsp onion powder
1 tsp dried basil
1/4 tsp cayenne
1/4 tsp pepper
1 can (28oz) crushed tomatoes
1/4 tsp salt
In a large pot, cook beef and garlic until meat is no longer pink. (Drain now if needed). Stir in cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper. Bring to a boil. Reduce heat, cover and summer for 25-30 minutes, or until rice is tender.
Stir in tomatoes and salt, heat through.
yum, yum, yum! This was like cabbage rolls - in a fraction of the time! A one pot meal!
1 garlic clove, minced
1 small head cabbage, chopped
2/3 cup uncooked long grain rice
1 tbsp worcestershire sauce
1 tsp onion powder
1 tsp dried basil
1/4 tsp cayenne
1/4 tsp pepper
1 can (28oz) crushed tomatoes
1/4 tsp salt
In a large pot, cook beef and garlic until meat is no longer pink. (Drain now if needed). Stir in cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper. Bring to a boil. Reduce heat, cover and summer for 25-30 minutes, or until rice is tender.
Stir in tomatoes and salt, heat through.
yum, yum, yum! This was like cabbage rolls - in a fraction of the time! A one pot meal!
Chili Mac - comfort food at its best!
2 cups uncooked whole wheat elbow noodles
1 lb lean ground beef (or turkey)
1 small onion, chopped
2 garlic cloves, minced
1 tsp olive oil
1 can black beans, rinsed
1 can diced tomatoes, undrained
1 can tomato sauce (8 oz)
1-2 tbsp hot pepper sauce
2-3 tsp chili powder
1 tsp cumin
1/4 tsp cayenne
1/4 tsp pepper
3/4 cup fat free cheddar cheese - shredded
Cook macaroni according to package directions. Meanwhile, in large nonstick skillet coated with cooking spray, cook the beef, onion, garlic in oil over medium heat until meat is no longer pink. (drain now if needed)
Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni, stir into mixture. Cook over medium low heat for 5 minutes, or until heated through. Sprinkle with cheese.
This was very very good! It was comforting, filling, and healthy! :) Can't argue with that! This would also freeze well - either in large freezer ziploc bags, or in casserole dishes - just leave the cheese off until you are going to eat!
1 lb lean ground beef (or turkey)
1 small onion, chopped
2 garlic cloves, minced
1 tsp olive oil
1 can black beans, rinsed
1 can diced tomatoes, undrained
1 can tomato sauce (8 oz)
1-2 tbsp hot pepper sauce
2-3 tsp chili powder
1 tsp cumin
1/4 tsp cayenne
1/4 tsp pepper
3/4 cup fat free cheddar cheese - shredded
Cook macaroni according to package directions. Meanwhile, in large nonstick skillet coated with cooking spray, cook the beef, onion, garlic in oil over medium heat until meat is no longer pink. (drain now if needed)
Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni, stir into mixture. Cook over medium low heat for 5 minutes, or until heated through. Sprinkle with cheese.
This was very very good! It was comforting, filling, and healthy! :) Can't argue with that! This would also freeze well - either in large freezer ziploc bags, or in casserole dishes - just leave the cheese off until you are going to eat!
Tuesday, February 21, 2012
Chicken Pita Pizzas
4 pita breads
1/2 cup refried beans (canned)
1/2 cup salsa
1 cup cubed cooked chicken (We are using leftover chicken from piri piri chicken)
2 tbsp green chilies
3/4 cup shredded fat free cheddar
1/2 cup fat free sour cream
yellow onion
Slice & saute onion until tender. Place pita breads on an ungreased baking sheet, spread with beans. Top with salsa, chicken, chilies, onions & cheese. Bake at 350 for 8-10 minutes, or until cheese is melted. Serve with Sour Cream.
These were easy, fast, comforting, and best of all - healthy! I'm already anxious for lunch tomorrow!
1/2 cup refried beans (canned)
1/2 cup salsa
1 cup cubed cooked chicken (We are using leftover chicken from piri piri chicken)
2 tbsp green chilies
3/4 cup shredded fat free cheddar
1/2 cup fat free sour cream
yellow onion
Slice & saute onion until tender. Place pita breads on an ungreased baking sheet, spread with beans. Top with salsa, chicken, chilies, onions & cheese. Bake at 350 for 8-10 minutes, or until cheese is melted. Serve with Sour Cream.
These were easy, fast, comforting, and best of all - healthy! I'm already anxious for lunch tomorrow!
Piri Piri Chicken & Potatoes
I cooked a whole chicken. If anyone knows me well, they know this is crazy. I don't like touching raw meat. Or seeing bones. Much less cleaning & skinning one. But, this was good... if you can get through the prep.
1/3 cup fresh lemon juice
10 cloves garlic, minced
3 tbsp olie oil
2 tbsp red wine vinegar
1 tbsp paprika
1/2 tsp cayenne
1 whole chicken - skin removed
2 lb mini yokon gold potatoes (I found minis!)
2 tbsp fresh thyme
2 tsp lemon zest
sea salt & black pepper
In a small bowl, whisk together 1/4 cup lemon juice, 8 cloves garlic, 2 tbsp oil, vinegar, paprika and cayenne. Place chicken in a large sealable plastic bag. Pour in marinade, turning to coat. Seal bag, refrigerate 1 hour to overnight.
Preheat oven to 375
In a large bowl, toss potatoes with remaining oil, thyme, lemon zest, garlic, salt & pepper. Remove chicken from marinade and place into a 9x13 inch roasting pan, breast side down, and arrange potatoes around chicken. Roast for 40 minutes. Remove pan carefully, turn chicken breast side up and baste with juices. Stir potatoes. Place back in oven for another 40 minutes.
1/3 cup fresh lemon juice
10 cloves garlic, minced
3 tbsp olie oil
2 tbsp red wine vinegar
1 tbsp paprika
1/2 tsp cayenne
1 whole chicken - skin removed
2 lb mini yokon gold potatoes (I found minis!)
2 tbsp fresh thyme
2 tsp lemon zest
sea salt & black pepper
In a small bowl, whisk together 1/4 cup lemon juice, 8 cloves garlic, 2 tbsp oil, vinegar, paprika and cayenne. Place chicken in a large sealable plastic bag. Pour in marinade, turning to coat. Seal bag, refrigerate 1 hour to overnight.
Preheat oven to 375
In a large bowl, toss potatoes with remaining oil, thyme, lemon zest, garlic, salt & pepper. Remove chicken from marinade and place into a 9x13 inch roasting pan, breast side down, and arrange potatoes around chicken. Roast for 40 minutes. Remove pan carefully, turn chicken breast side up and baste with juices. Stir potatoes. Place back in oven for another 40 minutes.
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