from the kitchen of Carol O.
This is a terrific healthy alternative to a classic burger or just a great meal. Serve with salsa.
2 tsp olive oil
1 1/2 c fresh or frozen corn kernnels
1 c chopped onion
1 tsp thyme
1 can chick peas (garbanzo beans) rinsed and drained
1/4 c fresh bread crumbs
1/2 c oats
1/4 tsp salt
1/4 tsp cayenne pepper
2 T cornmeal
4 tsp cornmeal
cooking spray
Saute corn, onion and thyme in 1 tsp olive oil, in large nonstick skillet over med heat.
Place corn mixture, chick peas, breand crumbs, oats, 2 T cornmeal, salt and cayenne pepper in food processor. Pulse 8 times or until combined and chunky.
Divide mixture into 8 portions, shaping into a 1/2 inch patty, dredge patties in remaining cornmeal. Heat 1/2 tsp oil in skillet coated with cooking spray over med high heat. Cook each patty 5 minutes, and then carefully turn over. Cook another 4 minutes until golden.
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Sunday, February 7, 2010
Friday, February 5, 2010
Oatmeal Cookies
from the kitchen of Whitney
Serves 16 3 per serving
1 large egg white
¼ cup sugar
¾ cup packed light brown sugar
½ cup butter
¼ tsp ground cloves
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp table salt
½ tsp baking soda
1 ½ cup uncooked quick oats
¾ cups all-purpose flour
Preheat oven to 350 degrees.
Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.
Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.
Drop batter by teaspoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.
Serves 16 3 per serving
1 large egg white
¼ cup sugar
¾ cup packed light brown sugar
½ cup butter
¼ tsp ground cloves
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp table salt
½ tsp baking soda
1 ½ cup uncooked quick oats
¾ cups all-purpose flour
Preheat oven to 350 degrees.
Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.
Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.
Drop batter by teaspoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.
Fusili with Yellow Pepper Sauce
From the kitchen of Whitney
Serves 4
1/8 tsp black pepper
2 tbsp parsley
¼ cup part-skim ricotta cheese
4 tsp grated Parmesan cheese
2 cups uncooked fusili
¼ tsp table salt
2 tsp olive oil
½ medium tomatoes
1 medium onion
1 large yellow pepper
3/4 cup water
1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, ¼ cup at a time, if liquid evaporates too fast.
2. Meanwhile, cook fusili according to package directions. Drain and put in a serving bowl.
3. Transfer vegetables into a blender or food processor. Add ricotta cheese and puree. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.
Serves 4
1/8 tsp black pepper
2 tbsp parsley
¼ cup part-skim ricotta cheese
4 tsp grated Parmesan cheese
2 cups uncooked fusili
¼ tsp table salt
2 tsp olive oil
½ medium tomatoes
1 medium onion
1 large yellow pepper
3/4 cup water
1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, ¼ cup at a time, if liquid evaporates too fast.
2. Meanwhile, cook fusili according to package directions. Drain and put in a serving bowl.
3. Transfer vegetables into a blender or food processor. Add ricotta cheese and puree. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.
Roasted Vegetable Lasagna
from the kitchen of Whitney
Serves 6
¾ cup part-skim mozzarella cheese
¼ cup grated Parmesan cheese
9 dry lasagna noodle
¼ tsp black pepper
1 tsp table salt
2 tsp olive oil
4 medium garlic cloves
4 small tomatoes
3 medium sweet red peppers
3 medium raw eggplant(3 medium raw summer squash/zucchini)
Preheat oven to 425 degrees. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half to two-thirds of vegetables, salt and pepper, and ½ cup of water in food processor and process until smooth.
Place three noodles over puree. Top with ½ cup of puree, ½ of remaining vegetables, 2 tbsp of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
Serves 6
¾ cup part-skim mozzarella cheese
¼ cup grated Parmesan cheese
9 dry lasagna noodle
¼ tsp black pepper
1 tsp table salt
2 tsp olive oil
4 medium garlic cloves
4 small tomatoes
3 medium sweet red peppers
3 medium raw eggplant(3 medium raw summer squash/zucchini)
Preheat oven to 425 degrees. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half to two-thirds of vegetables, salt and pepper, and ½ cup of water in food processor and process until smooth.
Place three noodles over puree. Top with ½ cup of puree, ½ of remaining vegetables, 2 tbsp of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
Monday, January 25, 2010
Grilled Chicken with Avocado Salsa
from the kitchen of Laurie
salsa
1/4 C fresh lime juice
2 T olive oil
2 t sugar
1/2 t salt
1 ripe avocado, peeled, seeded and diced
1 large ripe tomato, diced
1 C corn
1/4 C chopped cilantro
4 skinless, boneless chicken-breast halves (about 5 oz each)
1t dried oregano
1/4 t salt
1/4 t pepper
4 C shredded lettuce
Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat
Heat grill (or George Foreman)
Season chicen with oregano salt and pepper. Grill 3 or 4 minutes per side until cooked through
Divide lettuce among 4 plates; top each with chicken, then salsa
salsa
1/4 C fresh lime juice
2 T olive oil
2 t sugar
1/2 t salt
1 ripe avocado, peeled, seeded and diced
1 large ripe tomato, diced
1 C corn
1/4 C chopped cilantro
4 skinless, boneless chicken-breast halves (about 5 oz each)
1t dried oregano
1/4 t salt
1/4 t pepper
4 C shredded lettuce
Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat
Heat grill (or George Foreman)
Season chicen with oregano salt and pepper. Grill 3 or 4 minutes per side until cooked through
Divide lettuce among 4 plates; top each with chicken, then salsa
Lentil Soup
from the kitchen of Laurie
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Friday, January 22, 2010
Heart Healthy Bread
from the kitchen of Michelle
6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.
Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves
6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.
Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves
Glazed Carrots
from the kitchen of Susan G.
2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan
Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish
Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour
Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!
2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan
Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish
Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour
Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!
Wednesday, January 20, 2010
Easy Tossed Salad
from the kitchen of Jackie
Serves 4
8 cups torn mixed salad greens
1 large apple , sliced
½ cup sliced almonds, toasted
½ cup dried cranberries
½ cup fat-free poppy seed salad dressing
In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.
Serves 4
8 cups torn mixed salad greens
1 large apple , sliced
½ cup sliced almonds, toasted
½ cup dried cranberries
½ cup fat-free poppy seed salad dressing
In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.
Chicken Taco Salad
from the kitchen of Alisha
3 c. cooked chicken
chopped carrots
hopped cucumbers
chopped lettuce
shredded cheese
tomatoes
Whatever you like in your salad
Bag of corn chips
1/2 c. water
taco seasoning
in a skillet add chicken, 1/2 c. water, 1/2-1/3 or the taco-seasoning package or add the whole thing - depending on how spicey you like it. Add more water if needed to get the taco seasoning to stick to the chicken. Cook according to taco seasoning directions.
Cumin Dressing
1/4 c. cider vinegar
2 T. Sugar
2 T. Vegetable oil
1/2 t. salt
1/2 t. ground cumin
Mix ingredients in a container you can shake vigorously. Refrigerate.
Put together salad or place everything in separate bowls and let people make their own salad. Crush chips, top with salad, then some chicken and then top with cumin dressing, sprinkle cheese on top of salad.
3 c. cooked chicken
chopped carrots
hopped cucumbers
chopped lettuce
shredded cheese
tomatoes
Whatever you like in your salad
Bag of corn chips
1/2 c. water
taco seasoning
in a skillet add chicken, 1/2 c. water, 1/2-1/3 or the taco-seasoning package or add the whole thing - depending on how spicey you like it. Add more water if needed to get the taco seasoning to stick to the chicken. Cook according to taco seasoning directions.
Cumin Dressing
1/4 c. cider vinegar
2 T. Sugar
2 T. Vegetable oil
1/2 t. salt
1/2 t. ground cumin
Mix ingredients in a container you can shake vigorously. Refrigerate.
Put together salad or place everything in separate bowls and let people make their own salad. Crush chips, top with salad, then some chicken and then top with cumin dressing, sprinkle cheese on top of salad.
Chunky Chicken Salad
from the kitchen of Carol O.
2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended
Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese. Serve on lettuce leaves with a sprinkle of paprika. Serves 6.
2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended
Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese. Serve on lettuce leaves with a sprinkle of paprika. Serves 6.
Lentil Stew over Conscous
from the kitchen of Carol O.
1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous
Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker. Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil. Serve over couscous or rice.
Tip: Lentil Stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer for up to 3 months.
1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous
Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker. Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil. Serve over couscous or rice.
Tip: Lentil Stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer for up to 3 months.
Turkey Sausage Patties
from the kitchen of Carol O.
1 small onion, finely chopped
1/4 c dry bread crumbs
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 lb lean ground turkey
2 tsp canola oil
In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper. Crumble turkey over mixture and mix well. Shape into 6 patties. Cover and refrigerate for 3 hours. In a large nonstick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink. Yields 6 patties. If you're a fan of garlic, substitute for the sage.
1 small onion, finely chopped
1/4 c dry bread crumbs
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 lb lean ground turkey
2 tsp canola oil
In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper. Crumble turkey over mixture and mix well. Shape into 6 patties. Cover and refrigerate for 3 hours. In a large nonstick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink. Yields 6 patties. If you're a fan of garlic, substitute for the sage.
Monday, January 18, 2010
Adobo Peach BBQ Chicken
from the kitchen of Christine
18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced
1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.
18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced
1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.
Wednesday, January 13, 2010
Everything Lo Mein
From the kitchen of Cheryl
Inspired by Rachel Ray, of Food Network
Sauce:
6 Tablespoons hoisin sauce
6 Tablespoons soy sauce
6 Tablespoons water
3-4 drops hot sauce or Sriracha hot chili Sauce (if you like it hot use more)
Lo Mein:
12 ounces whole wheat spaghetti
1 teaspoon salt
¼ cup canola oil, divided
2 large eggs, beaten
2 cups chicken, thinly sliced into strips
1/8 teaspoon Black Pepper
2 teaspoons ground coriander (spice aisle)
2 teaspoons powdered ginger or 2 inches fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/2 cup diced onion or 6 green onions, cut into 8 –inch lengths then sliced lengthwise
½ pound chopped mushrooms
1 green bell pepper, cut into quarters, seeded, then sliced (or use frozen green peppers)
1 small can sliced water chestnuts
3 cups chopped green cabbage or 2 cups fresh bean sprouts
Sauce: Mix together sauce ingredients and reserve.
Bring spaghetti water to a boil, salt water with 1 teaspoon salt, pour in spaghetti and cook until al dente (9 minutes). Drain.
While spaghetti cooks, heat a Tablespoon of canola oil in a large skillet over high heat. When oil ripples, add beaten eggs and scramble them to a light golden brown, remove and reserve.
Season the meat with 1 teaspoon salt, 1/8 teaspoon black pepper and coriander. Heat the remaining canola oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes or until cabbage is cooked, then drain and add spaghetti and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Inspired by Rachel Ray, of Food Network
Sauce:
6 Tablespoons hoisin sauce
6 Tablespoons soy sauce
6 Tablespoons water
3-4 drops hot sauce or Sriracha hot chili Sauce (if you like it hot use more)
Lo Mein:
12 ounces whole wheat spaghetti
1 teaspoon salt
¼ cup canola oil, divided
2 large eggs, beaten
2 cups chicken, thinly sliced into strips
1/8 teaspoon Black Pepper
2 teaspoons ground coriander (spice aisle)
2 teaspoons powdered ginger or 2 inches fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/2 cup diced onion or 6 green onions, cut into 8 –inch lengths then sliced lengthwise
½ pound chopped mushrooms
1 green bell pepper, cut into quarters, seeded, then sliced (or use frozen green peppers)
1 small can sliced water chestnuts
3 cups chopped green cabbage or 2 cups fresh bean sprouts
Sauce: Mix together sauce ingredients and reserve.
Bring spaghetti water to a boil, salt water with 1 teaspoon salt, pour in spaghetti and cook until al dente (9 minutes). Drain.
While spaghetti cooks, heat a Tablespoon of canola oil in a large skillet over high heat. When oil ripples, add beaten eggs and scramble them to a light golden brown, remove and reserve.
Season the meat with 1 teaspoon salt, 1/8 teaspoon black pepper and coriander. Heat the remaining canola oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes or until cabbage is cooked, then drain and add spaghetti and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Sunday, January 10, 2010
Whole Wheat Pancakes
from the kitchen of Jewal
1 cup wheat
11/2 cup milk
Put in a good blender and blend until wheat is as ground as you like it, then add:
2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt
Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.
1 cup wheat
11/2 cup milk
Put in a good blender and blend until wheat is as ground as you like it, then add:
2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt
Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.
Tuesday, January 5, 2010
BBQ Chicken & Cheddar Foil Packet Dinner
from the kitchen of Shawnalyn
Ingredients:
3 Tbs BBQ sauce
4 small boneless, skinless chicken breast halves (1lb)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded & sliced
1 green onion, finely chopped
1/4 tsp salt
1/8 tsp black pepper (pinch)
1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 375*, Place a 12x12 sheet of foil on counter. Spoon 1 tsp of BBQ sauce in the center of the foil sheet. Place one chicken breast over BBQ sauce & spread another tsp. of sauce over top of the chicken. Top with 1/4 of each of the other ingredients so that you have enough to top each chicken breast with an even amount of ingredients. Fold up and seal foil around chicken. Repeat the same process with each chicken breast. Place all 4 foil packets on a baking sheet and bake for 35 min. Then, pull back the foil (or cut with scissors) and place cheese on top of each chicken breast. Return to oven, (foil open) for an additional 2 min or until cheese is melted.
You can obviously use more BBQ sauce or cheese etc. Do it to your own taste. As is, it is only 290 calories per serving, so it’s a pretty light dinner. I always add a little bit more sauce and cheese though so I bump up those calories. Also remember to slice your potatoes and pepper pretty thin so they will cook in that amount of time.
Ingredients:
3 Tbs BBQ sauce
4 small boneless, skinless chicken breast halves (1lb)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded & sliced
1 green onion, finely chopped
1/4 tsp salt
1/8 tsp black pepper (pinch)
1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 375*, Place a 12x12 sheet of foil on counter. Spoon 1 tsp of BBQ sauce in the center of the foil sheet. Place one chicken breast over BBQ sauce & spread another tsp. of sauce over top of the chicken. Top with 1/4 of each of the other ingredients so that you have enough to top each chicken breast with an even amount of ingredients. Fold up and seal foil around chicken. Repeat the same process with each chicken breast. Place all 4 foil packets on a baking sheet and bake for 35 min. Then, pull back the foil (or cut with scissors) and place cheese on top of each chicken breast. Return to oven, (foil open) for an additional 2 min or until cheese is melted.
You can obviously use more BBQ sauce or cheese etc. Do it to your own taste. As is, it is only 290 calories per serving, so it’s a pretty light dinner. I always add a little bit more sauce and cheese though so I bump up those calories. Also remember to slice your potatoes and pepper pretty thin so they will cook in that amount of time.
Cilantro Chicken
from the kitchen of Shawnalyn
Ingredients:
4 chicken breasts (pounded thin)
2 Tbs. Lime juice
2 Tbs. Vegetable oil
1 tsp. Honey
2 Tbs cilantro
1 cup salsa or Pico de Gallo
1 cup sour cream
grated Monterey jack cheese
1 cup crushed tortilla chips
Directions;
Preheat oven to 350*
Mix lime juice, oil, and honey together. Dip chicken breast into mixture, and then into the crushed tortilla chips. Coat chicken evenly with crushed chips. Place on a baking sheet and bake uncovered for 25 min.
Mean while combine salsa, sour cream, and cilantro. Spoon onto cooked chicken and top with grated cheese. Return to oven for an additional 7 min.
I add more honey that this, probably about 1Tbs. or so. I also just use whatever cheese I have on hand. I serve this with spanish rice, and salad or just a frozen vegetable, and it makes a pretty good dinner.
Ingredients:
4 chicken breasts (pounded thin)
2 Tbs. Lime juice
2 Tbs. Vegetable oil
1 tsp. Honey
2 Tbs cilantro
1 cup salsa or Pico de Gallo
1 cup sour cream
grated Monterey jack cheese
1 cup crushed tortilla chips
Directions;
Preheat oven to 350*
Mix lime juice, oil, and honey together. Dip chicken breast into mixture, and then into the crushed tortilla chips. Coat chicken evenly with crushed chips. Place on a baking sheet and bake uncovered for 25 min.
Mean while combine salsa, sour cream, and cilantro. Spoon onto cooked chicken and top with grated cheese. Return to oven for an additional 7 min.
I add more honey that this, probably about 1Tbs. or so. I also just use whatever cheese I have on hand. I serve this with spanish rice, and salad or just a frozen vegetable, and it makes a pretty good dinner.
Oriental Spinach Bowtie Pasta Salad
from the kitchen of Shawnalyn
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
Balsamic Roast Pork Tenderloins
from the kitchen of Shawnalyn
Ingredients:
4 ½ lbs pork tenderloin roast
1/4 cup honey
1/4 cup balsamic vinegar
3 Tbs extra virgin olive oil
1-2 Tbs Dijon mustard
salt & pepper
Directions:
Preheat oven to 500*
Place pork on baking sheet.
Mix together all other ingredients. Pour over pork. Place in oven and cook for 25-30 min until pork is done. Cut and serve. Pour extra sauce over meat and potatoes or rice etc.
This is really simple to do. Some times I will add a few cloves of chopped garlic to the sauce. You can also add rosemary and/or thyme as well. I usually just do it as above though and it turns out great. I like to serve this with garlic mashed potatoes.
Ingredients:
4 ½ lbs pork tenderloin roast
1/4 cup honey
1/4 cup balsamic vinegar
3 Tbs extra virgin olive oil
1-2 Tbs Dijon mustard
salt & pepper
Directions:
Preheat oven to 500*
Place pork on baking sheet.
Mix together all other ingredients. Pour over pork. Place in oven and cook for 25-30 min until pork is done. Cut and serve. Pour extra sauce over meat and potatoes or rice etc.
This is really simple to do. Some times I will add a few cloves of chopped garlic to the sauce. You can also add rosemary and/or thyme as well. I usually just do it as above though and it turns out great. I like to serve this with garlic mashed potatoes.
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