Thursday, December 31, 2009

Raspberry Barbecue Chicken

Raspberry Barbecue Chicken

Ingredients:

1 jar raspberry jam
1/3 cup barbecue sauce
1/3 cup ketchup
2 tbsp brown sugar
2 tbsp mustard
t tbsp minced garlic
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp onion powder
1/4 dried oregano
1/4 tsp dried thyme
1 1/2 lbs chicken breast
1 can pinto beans, drained and rinsed

Combine the first 11 ingredients in bottom of slow cooker. Add chicken and coat with sauce. Add beans. Cook on low for 3 hours.

Inspired by a recipe from Cooking Light.

Tuesday, December 29, 2009

Italian Honey Shrimp

Italian Honey Shrimp

Ingredients:

1/2 cup white wine
1/4 cup honey
2 tbsp Italian dressing
2 tsp Italian dressing mix
2 tsp Chili Sauce
1 tsp garlic powder
1 lb raw shrimp

Combine first six ingredients. Toss shrimp in marinate. Allow to marinade at least an hour. Saute on medium-high heat for 5 minutes.

Barbecued Beef Roast

Barbecued Beef Roast

Ingredients:

1/2 cup ketchup
3 tbsp brown sugar
1 tbsp ground mustard
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp horseradish
1 tbsp apricot spread
1 tsp salt
1 tsp pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash ground nutmeg
1 beef sirloin tip roast (3-1/2 pounds)

Combine first 11 ingredients in the slow cooker. Add meat and toss to coat. Cook on low 8 to 10 hours.

Based on a recipe from Taste of Home Healthy Cooking.

Cream of (Whatever) Soup Substitution

Cream of (Whatever) Soup Substitution
Basic Cream Soup - Condensed
Kim

Melt 3 Tbsp. "safe" margarine in sauce pan. Blend in 3 Tbsp. flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of "safe" milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or "safe" bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.

Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in "safe" margarine before adding the flour.

Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.
You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.

Wednesday, December 16, 2009

Spicy Shrimp Pasta

Spicy Shrimp Pasta

Ingredients:

1/2 lb shrimp, peeled and de-veined
8 ounces pasta, any kind
4 garlic cloves, minced
2 tbsp lemon juice
1 1/2 teaspoons red pepper flakes
1 teaspoon dried oregano, crushed
1 cup white wine
1 can diced tomatoes
2 tbsp tomato paste
1 cup frozen peas

Cook pasta according to directions.

Heat oil over medium heat. Add garlic and cook one minute. Add red pepper flakes, stir 30 seconds. Add remaining ingredients, except shrimp. Simmer 8 to 10 minutes. Add shrimp and cook through. Toss in pasta.

Based on a recipe from RecipeZaar.

Tuesday, December 15, 2009

Slow Cooked African Chicken

Slow Cooked African Chicken

Ingredients:

1 cup red wine
1 can tomato paste
1 cup broth
3 tbsp lemon juice
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp paprika
1 tsp onion
1/2 tsp ginger
1/2 tsp cayenne
1/4 tsp cardamon
1/4 tsp coriander
1/4 tsp nutmeg
1/4 tsp garlic
1/8 tsp cloves
1/8 tsp cinnamon
1/8 tsp allspice
1 lb chicken breasts
1 bag frozen green beans

Combine all ingredients but chicken and green beans in slow cooker. Whisk together. Add chicken and coat with sauce. Add green beans. Cook on low for 3 hours.

Inspired by a recipe from Cooking Light.

Sunday, December 13, 2009

Cumin-Crusted Pot Roast

Cumin-Crusted Pot Roast

Ingredients:

1 tbsp cumin
1 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/4 tsp salt, divided
3 pounds boneless chuck roast, trimmed
Cooking spray
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
2 cups beef broth
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1/2-inch) cubed peeled sweet potatoes
2 cups chopped carrots

Combine first 5 ingredients. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Place roast in slow cooker. Add remaining ingredients. Cook on low 8 to 10 hours.

Based on a recipe from Cooking Light.

My Classic Pot Roast

My Classic Pot Roast

Ingredients:

2-3 lb roast
2 sweet potatoes, peeled and cupped
2 cups chopped carrots
1 can diced tomatoes
1 cup red wine
2 rosemary sprigs
2 thyme sprigs
2 oregano sprigs
4 garlic cloves, minced
1/4 cup balsamic vinegar
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on low 8 to 10 hours.

Beef, Beer, and Barley Stew

Beef, Beer, and Barley Stew

Ingredients

1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot
2 cups chopped peeled potatos
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups low-salt beef broth
1 (12-ounce) bottle dark beer (such as stout)


Combine all the ingredients in a slow cooker and cook on low for 8-10 hours.

Based on a recipe from Cooking Light.

Thursday, December 10, 2009

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

Ingredients

1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped
1 tbsp chili powder
1 tbsp grill seasoning blend
1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

This recipe is courtesy of Rachel Ray.

Wednesday, December 9, 2009

Herbed Chicken Dijon with Wine

Herbed Chicken Dijon with Wine

Ingredients:


1 cup broth
1 tbsp minced garlic
2 sprigs fresh rosemary
1/4 tsp dried thyme leaves
1/2 cup white wine
1 tsp lemon juice
2 tbsp dijon mustard
1 lb boneless skinless chicken breast halves
1 bag frozen green beans
1 bag wedge cut fries

Combine the first 7 ingredients in the bottom of the slow cooker. Mix well. Add the chicken. Layer on the green beans and then the fries. Cook on low for 4 hours.

This is adapted for the slow cooker from a recipe by SarahCF who got it from a Swanson Broth can.

Tuesday, December 8, 2009

Monday, December 7, 2009

Whole Wheat and Honey Pizza Dough

Whole Wheat and Honey Pizza Dough
Ingredients:

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.


Roll dough on a floured pizza pan and poke a few holes in it with a fork.


Bake for fifteen minutes, cover with toppings, then bake an additional fifteen minutes.


This recipe is from allrecipes.com

Easy Pizza Sauce

Easy Pizza Sauce

Ingredients:

1 can tomato paste
3/4 cups water
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
splash balsamic vinegar
1/2 tbsp chopped fresh oregano leaves
1/2 tbsp chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp chili powder

Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Based on a recipe by Cat Cora on Food Network.

Friday, December 4, 2009

Chicken with Spices and Almonds

Chicken with Spices and Almonds

Ingredients:

1 1/2 tsp lemon juice
1 tsp salt
1 lb chicken breasts
1 onion, finely diced
1 tbsp minced garlic
1 tbsp grated ginger
8 green cardamom pods
4 whole cloves
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/4 tsp cinnamon
1 can diced tomatoes
2 tbsp almond butter

Prick chicken with a fork, rub with lemon juice and salt. Let marinate in fridge for at least 1/2 hour.

Heat oil in a skillet; add onion, garlic, and ginger; and cook until soft. Clear a space and toast spices. Add tomatoes and almond butter and mix. Place chicken in slow cooker and pour the contents of skillet. Cook on low for three hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.

Chicken Tangine with Vanilla

Chicken Tangine with Vanilla

Ingredients:

2 garlic cloves, minced
2 onions, diced
2 cups carrots, diced
pinch of nutmeg
1 tsp cinnamon
1 tsp ground ginger
1 tsp cumin
1 tsp coriander
1/2 tsp pepper
1/2 tsp cayenne
1 can diced tomatoes
1 cup white wine
1 can chickpeas, rinsed
1/2 cup raisins
1/2 vanilla bean
1 lb chicken breasts

Heat oil in a skillet, add onion and garlic, and cook until soft. Clear a spot and toast the spices. Add the diced tomatoes and wine, heat through. Place the remaining ingredients in the slow cooker. Pour the contents of the skillet on top. Cook on low for three hours.

Based on a recipe from The Best Recipes in the World by Mark Bittman

Chicken with Ginger-Blueberries

Chicken with Ginger-Blueberries

Ingredients:

Chicken:
1 1/2 tbsp olive oil
1 tsp dried oregano
1 lb chicken breasts
3 garlic cloves, minced
3/4 tsp salt
1/4 tsp freshly ground black pepper

2 frozen blueberries, thawed
1 cup white wine
1 tbsp packed brown sugar
1/4 cup raisins
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1 tsp onion powder
1/4 tsp ground cinnamon
1/8 tsp cayenne
Dash of ground cloves
1 package frozen green beans

Combine ingredients for the chicken and marinate in the fridge for at least 2 hours.

Combine the remaining ingredients (except green beans), in the slow cooker and whisk together. Add the chicken, pour the green beans on top, cook on low for 3 hours.

Based on this recipe from Cooking Light.

Thursday, December 3, 2009

Spicy-Honey Chicken

Spicy-Honey Chicken

Ingredients:

1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 lb chicken breasts
1 cup white wine
6 tablespoons honey
2 teaspoons cider vinegar
1 bag frozen broccoli

Combine the spices and use it to coat the chicken. Sear the chicken on both sides. Combine the rest of the ingredients (including extra spices) in the slow cooker. Add the wine through vinegar to the slow cooker and whisk together. Add chicken, then broccoli. Cook for three hours on low.

Based on this recipe from Cooking Light.

Tuesday, November 17, 2009

Chicken and Apples

Chicken and Apples

Ingredients:

1 can of orange juice concentrate, thawed
1 cup white wine
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp nutmeg
1/2 cup diced onion
1 lb chicken breasts
3 Granny Smith apples, diced
2 carrots, finely sliced

Combine in slow cooker and cook on low for 3 hours.

***This recipe was way too sweet. If I try it again, I will replace the OJ concentrate with regular orange juice and white wine.

Wednesday, November 11, 2009

Chicken in Spiced Coconut Sauce

Chicken in Spiced Coconut Sauce

Ingredients:

1 lb chicken breast
1/2 cup finely chopped onion
1 cup finely diced carrots
4 tsp minced garlic
4 tsp minced ginger
8 green cardamom pods
12 whole cloves
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/2 tsp cayenne
2 tbsp almond butter
1 can light coconut milk
1 cup frozen peas.

Place chicken in slow-cooker. Heat oil in a skillet over medium-high heat. Add onion, garlic, ginger, and carrots; saute 5 minutes. Add spices through cayenne; saute 5 minutes. Add almond butter, coconut milk, and peas. Heat through and scrape bits of bottom. Pour over chicken and cook on low for 4 hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.

Spice Substitutions

Spice Substitutions

1 cardamon pod = 1/6 tsp

3 whole cloves = 1/4 tsp

1 cinnamon stick = 1/2 tsp

Sunday, October 18, 2009

Apricot Mustard Chicken

Apricot Mustard Chicken

Ingredients:

11 ounces apricot nectar
4 tbsp Dijon mustard
1 tbsp minced garlic
1 tbsp grated ginger
1/2 tsp cayenne
1/2 tsp allspice
1/2 tsp turmeric
1/2 tsp cardamom
1-2 lbs chicken breasts
1 cup frozen green beans
1/2 bag frozen brocolli

Combine apricot nectar through cardamom in slow cooker and whisk together. Add chicken and cook on low for two and a half hours. Add frozen veggies and cook for another half hour.

Based on a recipe from Fix it and Forget it Lightly.

Thursday, October 8, 2009

Spicy Italian Chicken

Spicy Italian Chicken

Ingredients:

1/2 cup Italian dressing
1 cup white wine
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp chili powder
1/4 tsp cayenne
1 tbsp Italian dressing mix
1 lb chicken breasts
1 cup sliced carrots*
1 bag frozen broccoli*

*can use a bag of frozen mixed veggies instead


Combine ingredients through cayenne in slow cooker. Add chicken and coat. Add carrots top. Cook on low 4-5 hours. Add broccoli for last hour.

Wednesday, October 7, 2009

Chicken with Artichokes and Capers

Chicken with Artichokes and Capers

Ingredients:

1 can artichoke hearts, drained
1 can diced tomatoes
1/4 cup capers, drained
1/2 cup white wine
1 tsp onion powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp chili powder
1/4 tsp powdered ginger
1/8 tsp cayenne
3/4 tsp dried thyme, crushed
1 lb chicken breasts

Combine ingredients through thyme in the slow cooker, stir to combine. Add chicken and coat. Cook on low three hours. Shred chicken and stir in cooked orzo.

Wednesday, September 30, 2009

New Mexican Shredded Chicken

New Mexican Shredded Chicken

Ingredients:

2 cans black beans, drained and rinsed
1 can corn, drained
1 lb chicken breast
1 packet taco seasoning
1/2 tsp cayenne pepper
1 jar salsa
1 can diced tomatoes with chiles

Pour 2/3 of the beans and corn in bottom of slow cooker. Put chicken on top, sprinkle with taco seasoning and cayenne. Pour on salsa, tomatoes, and remaining beans and corn. Cook on low 3-4 hours. Shred chicken in slow cooker.

Monday, September 28, 2009

Aegean Beef and Orzo

Aegean Beef and Orzo

Ingredients:

2 pounds London broil
1/4 cup chopped fresh or 4 teaspoons dried oregano
1 tablespoon grated lemon rind
1 tbsp garlic
1/4 cup fresh lemon juice
1 cup white wine
1 (10-ounce) bag fresh spinach, chopped
1 cup whole wheat orzo
1 cup (4 ounces) crumbled goat cheese

Boil water and cook orzo five minutes.

Place beef in an electric slow cooker, and sprinkle with oregano, rind, and garlic. Pour in juice and wine. Cover with lid; cook on low 8 hours. Pull beef with two forks. Top with spinach, replace lid, and steam 20-30 minutes. Mix in orzo and goat cheese.

Based on a recipe from Cooking Light.

Sunday, September 13, 2009

Green Beans with Tomato-Garlic Vinaigrette

Green Beans with Tomato-Garlic Vinaigrette

Ingredients:

1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extra virgin olive oil
1/2 cup chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed and cut into one inch pieces

Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

Heat olive oil in a skillet over medium heat. Add green beans and cook until tender, stirring occasionally. Pour in dressing; stir to coat.

Based on a recipe from Cooking Light.

Spiced Sweet Potatoes and Green Beans

Spiced Sweet Potatoes and Green Beans

Ingredients:

2 tablespoons olive oil
1/2 teaspoon brown mustard seeds
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced peeled fresh ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1 pound sweet potato, cut into 1/2-inch pieces
1/2 cup water
3/4 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces

Based on a recipe from Cooking Light.
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in cayenne, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in sweet potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. S

Cumin-Cayenne Tilapia

Cumin-Cayenne Tilapia

Ingredients:

1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat broiler.

Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.


This is a Cooking Light recipe.

Tuesday, September 8, 2009

Parmesan-Mustard Steak

Parmesan-Mustard Steak

Ingredients:

4 steaks
3 spoonfuls chopped garlic
2 tbsp fresh thyme, minced
3 tbsp Dijon mustard
1/2 cup Parmesan cheese, grated

Pre-heat oven to 450 degrees.

Heat some olive oil over low heat. Add garlic and cook until roasted. Remove from heat. Stir in thyme and mustard. Grill steaks. Spread mustard mixture on top. Sprinkle with cheese. Bake in oven until cheese is melted and steaks done.

Based on a recipe from Michael Chiarello.

Friday, July 31, 2009

Italian Meatloaf Muffins

Italian Meatloaf Muffins

Ingredients:

1/2 cup onion, diced very fine
1/2 cup carrot, diced very fine
1/2 cup tomato, diced very fine
3 cloves garlic, minced
1/2 cup fresh grated Parmesan cheese
1/2 cup whole wheat bread crumbs
1/2 tsp salt
1/8 tsp fresh ground pepper
2 tbsp fresh rosemary, minced
2 tbsp fresh oregano, minced
1 cup tomato sauce, divided
2 egg whites
1 1/2 lbs ground sirloin

Pre-heat oven to 350 degrees.

Heat olive oil over medium heat. Saute onion, carrots, tomato, and garlic 8 minutes. Combine in a bowl with remaining ingredients. Divided into muffin pan. Top each portion with a small spoon of tomato sauce. Bake for 25 minutes. Allow to rest 5 minutes.

Thursday, July 30, 2009

Chicken Tika Masala

Chicken Tika Masala

Ingredients:

1/2 tsp cumin (twice)
1/2 tsp coriander (twice)
1/8 tsp cayenne (twice)
1/2 tsp ground ginger
1/2 tsp garlic
2 med sweet potatoes, peeled and diced
1 28 oz can crushed tomatoes
3 tbsp EVOO
1 medium onion, diced
1 tbsp garam masala
3 garlic cloves, pressed
1 tbsp grated fresh ginger
1 tbsp tomato paste
2 tsp sugar
1 tsp salt
1 chicken breast, bite-size
1 cup frozen peas
2/3 cups low-fat cottage cheese, processed

Pre-heat oven 375 degrees.

Combine chicken with cumin through garlic. Marinate at least 30 minutes.

Cut sweet potato and coat with cumin, coriander, cayenne, and 1/2 cup tomatoes. Spread on a sheet coated with cooking spray and bake until tender.

Cook onion 8 minutes. Clear spot and toast garam masala 1 minute. Add garlic, ginger, and tomato paste, cook 3 minutes. Add crushed tomatoes, sugar, and salt. Simmer 10 minutes. Add chicken and peas. Stir in cheese. Cook chicken through. Mix in sweet potatoes.

Serve with rice cooked with sweet potato spices.

Chicken Satay Stir-Fry

Chicken Satay Stir-Fry

Ingredients:

1 3/4 cups broth
1/4 cup orange juice
1 cups brown rice
2 tablespoons olive oil
1 chicken breast, bite-sized pieces
3 cloves garlic, crushed
1 cup diced carrots
1 cup frozen edemame

Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1/4 tsp cayenne pepper
1/4 cup orange juice

Combine rice, broth, and juice; bring to a boil. Cover pot and reduce heat to simmer. Cook rice until tender, 40 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add Carrots, edemame, and garlic, cook until carrots are almost tender. Add chicken and sauce, cook until chicken is done.

Serve over rice.

Based on a recipe from Rachel Ray.

Chicken with Provencal Sauce

Chicken with Provencal Sauce

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken.

This is a Cooking Light recipe.

Chicken Picante

Chicken Picante

Ingredients:

1 garlic clove, crushed
1 can corn
1 chicken breast, bite-sized pieces
1 cup salsa
1/3 cup apricot fruit spread
1 can black beans, rinsed

Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add corn and cook 5-10 minutes. Add remaining ingredients and cook until chicken is done.

Jeweled Quinoa

Jeweled Quinoa

Ingredients:

1/4 teaspoon saffron, crushed
(can sub 1/2 tsp turmeric)
2 cups chicken broth

3/4 cups quinoa, rinsed
1 tablespoon olive oil

1 shallot, diced

1 boneless, skinless chicken breast half, cut into bite-size pieces

the zest of one orange
1/2 cup raw pistachios, chopped

1/4 cup raw sunflower seeds

1/4 cup dried currants

1/4 cup raisins


Bring the broth and saffron to a boil over high heat. Remove 1/2 cup of the broth, add the quinoa to the pot, and lower the heat.

In a separate pan, heat the olive oil over medium heat. Add the shallot and cook for two minutes. Put the chicken breast and broth into the pan. Divide the zest between the two pans and stir both. When the chicken is almost done, add the remaining ingredients to the chicken. When both dishes are done, combine them in a bowl and serve.

Spicy-Soy Beef and Noodles

Spicy-Soy Beef and Noodles


Ingredients:

4
ounces uncooked cellophane noodles
2
cups boiling water
3 tablespoons minced green onions
1 pound finely sliced sirloin
6 tablespoons soy sauce, divided
1 teaspoon vegetable oil
2 tablespoons minced peeled fresh ginger
2 teaspoons chili paste
1/4 teaspoon cayenne pepper
8 garlic cloves, minced
1 1/2 cups thinly sliced leek
1/2 cup finely shredded carrot
2 teaspoons apricot spread
1 1/2 cups low-salt chicken broth

Combine beef and 2 tablespoon soy sauce in a zip-lock bag. Marinate in fridge.

Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.

Heat vegetable oil in skillet over high heat. Add 3 tablespoons minced green onions, ginger, chili paste, garlic and cayenne pepper, and stir-fry 1 minute. Add leek, carrot, and 2 teaspoons apricot spread; stir-fry 2 minutes. Add 3 tablespoons soy sauce, chicken broth, and sesame oil; bring to a boil. Add beef to skillet. Add noodles; cook 4 minutes or until liquid is absorbed.

Based on a recipe from Cooking Light.

Egyptian Beef and Lentils

Egyptian Beef and Lentils

Ingredients:

2 tablespoons finely diced carrots
1 shallot finely diced, divided
4 cloves garlic, minced
1 teaspoon whole mustard seeds, divided
1 1/2 teaspoons cumin, divided
2 1/2 cups chicken broth
3/4 cups lentils
3/4 pound lean ground beef
1/2 grated carrots
1/2 cup raw pistachios, roughly chopped
8 ounce can of tomato sauce
1 teaspoon mustard
1 tablespoon white wine vinegar
1/2 cup feta crumbles

Heat olive oil in a pan over medium heat. Add two tablespoons diced carrots and shallots. Add two cloves garlic. Stir until softened. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin. Add broth and bring to a boil. Rinse lentils, add to pan, lower heat, and simmer 35-40 minutes.

Pre-heat oven to 350 degrees.

When the lentils are almost done, heat olive oil in a skillet. Add remaining shallot and garlic. Add remaining mustard seed, remaining cumin, mustard, vinegar, and tomato sauce. Heat through, then add the ground beef. When the beef begins to crumble, stir in the grated carrots and pistachios. Stir in the lentils. Pour into an oven safe dish and sprinkle with feta cheese. Bake for 15 minutes. Serve with a whole wheat tortilla or pita.

My Chapchae

My Chapchae
(Noodles with Chicken, Broccoli, and Edemame)


Ingredients:

Chicken:
1 teaspoon cornstarch

1/2 chicken breast, pounded thin and sliced into small pieces

1 tablespoon low-sodium soy sauce

1/4 teaspoon ground ginger

2 teaspoons Thai chili paste

1/2 teaspoon dark sesame oil

3 garlic cloves, minced


Noodles:

2/3 package uncooked bean threads (cellophane noodles)

Substitute whole wheat capellini

Vegetables:

1 tablespoon olive oil
5 garlic cloves, minced

1 cup broccoli heads, cut into small pieces

1/2 cup frozen, shelled edemame


Remaining ingredients:

1/3 cup low-sodium soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon dark sesame oil

1 tablespoon sesame seeds, toasted


To prepare chicken, sprinkle with cornstarch; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.


To prepare noodles, pour boiling water, seasoned with a dash of soy sauce, over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.


Heat one tablespoon olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the broccoli and cook for three minutes. Add the frozen edemame and cook for three more minutes. Add the chicken and cook until done.
Reduce heat to medium-low. Add noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated.

Based on this recipe from Cooking Light.

Mahi Mahi with Spiced Tomatoes and Peas

Mahi Mahi with Spiced Tomatoes and Peas

Ingredients:

the juice of one lime
1 teaspoon ground turmeric, divided
1 teaspoon ground cumin, divided
1 teaspoon ground coriander, divided
1/4 teaspoon cayenne pepper, divided
1/2 teaspoon chili powder

1/8 teaspoon ground ginger
1 pound (2) Mahi Mahi fillets
neutral oil for frying (I used canola)
1 tablespoon olive oil
1 shallot, diced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 can diced no salt added tomatoes, drained*
1/2 cup frozen peas

Mix the lime juice, 1/4 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon coriander, and 1/8 teaspoon cayenne pepper in a bowl. Place the Mahi Mahi fillets into the bowl and coat. Heat olive oil over medium heat. Add the shallot, garlic, and ginger. Cook for two minutes. Add the remaining spices and cook, stirring constantly, for one minute more. Add the tomatoes and raise heat to medium high, cook for five minutes. Heat the canola oil in a skillet over medium heat. Once the oil is hot, add the Mahi Mahi and pour half of the marinade into the tomatoes. Add the peas to the tomatoes. After three minutes, flip the fillets, and cook an additional three minutes. Next, add the fish to the tomatoes and finish cooking. Serve.

Spiced Quinoa
Juice from can of tomatoes
Enough chicken broth the equal 1 cup of liquid
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 cup quinoa, rinsed

Bring the first five ingredients to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes.

*The liquid of the tomatoes can be used for making the quinoa.

Beef and Sweet Potato Stew

Beef and Sweet Potato Stew

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut into 1 inch cubes
1 lb baby carrots
1 cup good red wine
1 14 ounce jar of diced, no salt added, tomatoes
4 cloves of garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme, chopped fine
2 lbs beef stew meat

Eight hours before you want to eat, put all of the ingredients into the crock-pot. Give it a stir, put the lid on, and turn it on low.

Walnut Crusted Chicken with Apple Chutney

Walnut Crusted Chicken with Apple Chutney

Ingredients:

Nonstick cooking spray

4 4-ounce skinless, boneless chicken breast halves
2 tablespoons whole wheat flour
2 tablespoons flax seed meal
2 egg whites, lightly beaten
1/2 cup whole-wheat panko bread crumbs
1/4 cup chopped walnuts, chopped into fine pieces
1 shallot minced, divided
1 and 1/4 cups apple juice, divided
2 apples, peeled, cored and diced
2 tablespoons red-wine vinegar
1/2 teaspoon cinnamon
3/4 cup lentils
1 1/2 cups chicken broth
1/8 teaspoon cloves

Preheat oven to 425 degrees F.

To begin making the lentils, heat olive oil in a pan, add all but 2 tablespoons of the shallots, and cook until soft. Then bring 1 cup apple juice, 1 1/2 cups chicken broth, and 1/8 teaspoon of cloves to boil. Add lentils reduce heat to low, cover and simmer 30 to 40 minutes, until liquid is absorbed.

Place chicken between 2 pieces of plastic wrap and pound to 1/2-inch thickness. Place flour and flax seed meal in a shallow dish, add chicken and turn to coat both sides. Coat chicken in egg mixture. Combine bread crumbs and walnuts. Press chicken into walnut mixture and turn to coat both sides. Place chicken on baking sheet lined with foil. Bake 15 minutes, making sure that chicken is cooked through.

While the chicken is in the oven, make the chutney. Heat olive oil in a medium saucepan over medium-high heat, add 2 tablespoons of the shallots, cook 2 minutes. Add 1/4 cup apple juice and the next three ingredients. Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until apples are broken down and mixture is thick (for a thicker mixture, mash apples at this point with a fork or potato masher).

Curried Lentils

Curried Lentils

Ingredients:

1 small shallot, diced
2 cloves garlic, minced
1/2 tablespoon olive oil
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 cups organic chicken broth
1 cups dried lentils, rinsed

Heat olive oil in a pan over medium-high heat. Add shallots and garlic; cook 2 to 3 minutes. Add the turmeric, cumin, ginger, chili powder, and cayenne pepper. Cook one minute, stirring constantly. Add chicken broth and bring to boil. Add lentils, reduce heat, and simmer for 20 minutes or until done.

Turmeric Mashed Sweet Potatoes


Ingredients:

1 1/8 teaspoons turmeric, divided
1 lb sweet potatoes, peeled and diced

1/2 teaspoon olive oil
1/4 cup 1% milk


Fill a pot with enough water to cover sweet potatoes. Add 1/8 teaspoon turmeric and bring to boil. Add sweet potatoes, cook 10 to 15 minutes or until fork tender. Drain sweet potatoes. Reduce heat to low, add olive oil and turmeric to pan, stir. Return sweet potatoes to hot pan. Add milk and mash.

Chicken and Pear Curry

Ingredients:

2 tablespoons olive oil
1 shallot, diced
2 cloves garlic, minced
1 1/2 teaspoons turmeric, divided
1 1/2 teaspoons cumin, divided
1 1/2
teaspoons ground ginger, divided
1
teaspoons chili powder, divided
2 boneless, skinless chicken breasts pounded to 1/4 to 1/2 inch thickness
1 1/2 cups skinned, diced pears
1/4 cup orange marmalade
1/2 cup chicken broth

Heat oil in a large skillet over medium-high heat. Add shallot and garlic; cook 2 minutes until softened. Add 1
teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground ginger, and 1/2 teaspoon chili powder to skillet. Cook 1 minute, stirring constantly. Add chicken and cook 2-3 minute per side. Remove chicken and keep warm. Add remaining spices and ingredients. Cook 7-8 minutes, or until pears are heated through and begin to soften. Add chicken to skillet and cook for 2 to 3 minutes, or until done.

Can serve with Turmeric Mashed Sweet Potatoes and Curried Lentils.

Wednesday, July 29, 2009

White Bean and Chicken Chili

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
1/2 tsp cayenne pepper
2 pounds ground chicken
1 tbsp soy sauce
1 tbsp white wine vinegar
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 can corn, drained
4 cups low-sodium chicken stock
fresh ground white pepper
*can add Parmesan cheese rind

Heat olive oil over medium-high heat. Cook onion 5 minutes. Add garlic and cook 30 seconds. Add spices and toast 1 minute, stirring constantly. Add chicken, soy sauce, vinegar, and a few grinds of white pepper. Cook until chicken is done. Add the beans, corn, chicken stock, and Parmesan rind, if using. Simmer 1 hour, or until thick.

Based on a recipe from Giada at Home.

Spicy Ginger Chicken and Broccoli

Ingredients:

1/4 cup honey
2 1/2 tbsp fresh grated ginger
2 1/2 tbsp soy sauce
5 teaspoons rice vinegar
1 tbsp chili garlic sauce
1 chicken breast, bite size pieces
1 package frozen broccoli florets

Whisk together honey through chili garlic sauce in a small bowl. Heat olive oil in skillet over medium-high heat. Add chicken and broccoli; cook until chicken almost done. Pour honey mixture over chicken and broccoli. Cook 2 minutes. Serve with rice.

Friday, July 24, 2009

Raspberry Chocolate Bars

Ingredients:

1 cup whole wheat flour
1 cup quick-cooking oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2-1 cup semisweet chocolate chips
1 (10 ounce) jar raspberry jam

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.

Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.

Based on a Cooking Light recipe.

Thursday, July 23, 2009

Spicy Sweet and Sour Chicken

Ingredients:

4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound chicken breast, bite-size
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
2 tablespoons tomato paste
splash cider vinegar
2 tsp chili-garlic sauce
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup diced carrots
1 cup frozen edemame
1 cup canned pineapple, diced

Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, tomato paste, vinegars, chile paste, chili-garlic sauce, and sesame oil.

Heat 1/2 teaspoon olive oil in a large skillet over medium-high heat. Add carrots and edemame; cook until carrots are almost done. Add the chicken mixture to the pan.
Cook until done. Add soy sauce mixture and pineapple, stirring well to combine. Cook 1 minute or until thickened, stirring constantly.

Serve with brown rice or quinoa.

This recipe is based on one from Cooking Light.

Mexican Chocolate Cookies

This recipe comes directly from Cooking Light.

Ingredients:

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

Tuesday, July 21, 2009

My Favorite Oatmeal

Ingredients:

1/2 cup steel cut oats
1 cup water
Squirt honey
Drizzle olive oil
1/2 cup frozen blueberries

Bring oats, water, honey, and olive oil to a boil. Then, turn the heat down to low (2 on our stove). Cook 7 minutes. Add the blueberries, stir, and cook about 4 more minutes.

Sunday, June 21, 2009

Fried Rice

Ingredients:

Rice:
1 cup short grain brown rice rice
1 tsp fish sauce
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
2 cups broth

Combine ingredients in pan and bring to boil. Reduce heat to low, cover, and simmer 40 minutes.

Meat and Veggies:

1 cup of chicken or beef, cut into small pieces
1 tbsp fresh minced garlic
1 tbsp fresh minced ginger
1 cup frozen mixed veggies
1 tsp chili-garlic sauce
1 tbsp soy sauce

Heat oil in skillet over medium heat. Cook garlic and ginger 1 minute. Add remaining ingredients and cook through. Clear a spot in middle of pan. Add some EVOO and the rice. Stir until coated and then stir in with contents of pan. Add soy sauce to taste.

Roasted Sweet Potatoes

Ingredients:

2 large sweet potatoes
2 tbsp fresh rosemary, minced
5 cloves garlic, crushed
EVOO
Balsamic Vinegar

Preheat oven to 450 degrees. Peel and cut the sweet potatoes into 2 inch long wedges. Place on sprayed sheet pan. Drizzle with EVOO and balsamic vinegar. Stir to coat. Sprinkle with rosemary. Roast for 30 to 40 minutes, or until tender.

Roasted Green Beans and Mushrooms

Roasted Green Beans and Mushrooms

Ingredients:

1 lb green beans, trimmed
3 cups quartered cremini mushrooms
1 small shallot, diced
3 cloves garlic, chopped
2 tbsp fresh thyme, minced
EVOO

*can also add a splash of white wine vinegar

Preheat oven to 450 degrees.

Spray a sheet pan with cooking spray. Combine the first four ingredients on the pan. Drizzle with EVOO, sprinkle with thyme. Roast for 30 minutes.

Based on a Cooking Light recipe.

Monday, June 15, 2009

Chicken with Peaches

Ingredients:

Marinade:

1/4 tsp paprika
1/4 tsp ginger
1/4 tsp cloves
1/8 tsp cayenne
2 tbsp white wine vinegar
1 tbsp lemon juice

Chicken and Sauce:

1 shallot, finely diced
3 cloves garlic, pressed
1/2 tsp paprika
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp cayenne
1 cup white wine
4 ripe peaches, diced
1 lb chicken, bite-sized

Marinate chicken at least 30 minutes in fridge.

Cook shallots and garlic over medium heat. Clear space and toast spices one minute. Add wine, peaches, and chicken; cook until done.

Serve with quinoa or rice with same spices as marinade.

Chicken Vindaloo

Ingredients:

3 tbsp white wine vinegar
3 garlic cloves, minced
1 1/2 tbsp fresh minced ginger
1 tbsp mustard seeds
1 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp cardamon
1/2 tsp ground cloves
1/4 tsp cayenne
1/4 tsp cinnamon
1 15oz can tomato sauce
1 small onion, diced
3 chicken breast halves, halved
1 cup frozen peas
3 carrots, diced

Mix the ingredients through tomato sauce in bottom of slow cooker. Mix in chicken breast pieces. Pour on carrots and peas. Cook on low for 6 hours.

Serve with rice.

Based on this recipe.

Thursday, June 11, 2009

Chicken Parmesan

Ingredients:

1/2 cup fresh grated Parmesan
1/2 cup whole wheat panko
2 tbsp flax seed meal
1/4 cup whole wheat flour
2 lg egg whites
1 chicken breast, cut into 4 pieces, pounded thin
4 slices part-skim mozzarella

Mix Parmesan and bread crumbs on a plate. Mix flax seed and flour on a second plate. Place egg whites in a bowl and whisk with a fork.

Heat oil in a skillet over medium-high heat.

Coat chicken with flour, then egg, and last bread crumbs.

Place in skillet and cook 2 to 3 minutes, or until golden. Flip and repeat. Just before the chicken is done, place mozzarella on chicken, cover skillet with lid, and melt cheese.

Chicken Lettuce Wraps

Ingredients:

1 tsp sesame oil
3 garlic cloves, minced
3 cups cremini mushrooms
1 cup shitake mushroom caps
1 carrot, chopped
1 can water chestnuts
1 lb ground chicken breast
1 tbsp chili-garlic sauce
2 tbsp oyster sauce
2 tbsp soy sauce
lettuce leaves

Combine garlic, mushrooms, and water chesnuts in a food processor and chop finely.

Heat sesame oil over medium heat. Add the mushroom mixture and chicken; cook for about 8 minutes, or until done. Add the chili-garlic, oyster, and soy sauces.

Serve with lettuce.

This is based on a Cooking Light recipe.

Chicken Noodle Casserole

Chicken Noodle Casserole

Ingredients:

1 onion, diced
2 garlic cloves, minced
1 lb chicken breast, bite-sized
3 tbsp butter
3 tbsp flour
2 cups milk
1 ½ cups cheddar cheese
1 bullion cube
1/2 tsp poultry seasoning
3 cups frozen broccoli florets
1 bag frozen mixed veggies (corn, peas, carrots)
4 cups whole wheat pasta

Pre-heat oven to 350 degrees.

Boil water and cook pasta 7 minutes.

Heat oil over medium-high heat. Cook onions and garlic. Add chicken and frozen veggies. Cook chicken through.

Melt butter over medium heat, cook flour in butter 1 minute. Whisk in milk and bullion cube; simmer until thick. Melt 1 cup of cheese in milk.

Mix pasta, chicken, veggies, and sauce in an oven safe dish. Top with remaining cheese.

Bake 15 to 20 minutes or until bubbly.

Wednesday, June 10, 2009

Spanakopita

Ingredients:

1 large onion finely diced
1/4 cup finely diced carrot
4 garlic cloves, minced
2 cups no-chicken broth
1/4 cup lemon juice
1 cup dried lentils
1 tablespoon soy sauce
2 tablespoons tomato paste
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1/3 cup chopped pitted kalamata olives
1 (8-ounce) package feta cheese, crumbled
1/4 cup fat free cottage cheese
1 (16-ounce) package frozen phyllo pastry, thawed

Heat olive oil in a pot over medium heat. Add ¼ cup onions, the carrots, and 2 cloves of garlic. Cook 2 minutes. Add the broth, soy sauce, and tomato paste and bring to a boil. Add the lentils, lower heat, and simmer 15 minutes.

Place 1 phyllo sheet in a buttered 9 x 9 inch baking dish; spray with butter flavored cooking spray. Place a phyllo sheet on top, allowing half of sheet to drape over 1 side of dish; spray portion in dish. Repeat procedure with 15 more phyllo sheets, alternating sides of dish after each sheet so that each side of dish is covered. Cover with a damp towel.

Heat oil in a pan over medium heat. Add remaining onion and garlic. Add the spinach and turn heat to medium high. Cook until heated through. Add the olives and pour in lentils. Mix in the feta and cottage cheese. Spoon the lentil mixture into the baking dish.

Fold over 1 top and bottom overhanging phyllo sheet; spray with cooking spray. Fold 1 overhanging sheet on each side toward center; spray. Top with a phyllo sheet; spray. Repeat folding procedure with the remaining overhanging phyllo sheets, topping each layer with a phyllo sheet and spray.

Bake at 425° for 20 minutes or until golden brown.

Tuesday, June 9, 2009

Chicken Divan

Ingredients:

1/2 cup chicken broth
1 lb chicken breast, bite-sized
1 med shallot, diced
1 tbsp butter
2 tbsp whole wheat flour
1 cup white wine
1/2 cup broth
4 oz reduced-fat cream cheese
1/4 tsp ground nutmeg
2 cups broccoli spears
2 cups grated gruyere

Pre-Heat oven to 400 degrees.

Steam broccoli and cook chicken in skillet. Drain broccoli pan and melt butter in it. Add shallots and cook 2 minutes. Cook flour l minute. Add wine and broth; reduce by half. Whisk in cream cheese and nutmeg. Put broccoli in oven safe dish, cover with 1/2 of cheese. Mix chicken with sauce, pour over broccoli. Cover with remaining cheese. Bake 15 minutes.

Curry Powder

Ingredients:

2 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp chili powder
1 tsp powdered ginger
1/4 tsp cayenne

might add:

1 tsp cardamon
1 tsp dry mustard

Cape Malay Chicken Curry

Ingredients:

2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 cups chopped onion
1 1/2 tbsp fresh ginger
2 bay leaves
2 garlic cloves, minced
1 lb chicken breasts
1 1/4 cups broth
1 cup water
1 lb sweet potato, peeled and diced
1/3 cup chopped dried apricots
1/3 cup apricot spread
2 tsp red wine vinegar

Combine turmeric, cumin, coriander, chili powder, and cayenne in a small bowl, stirring well.

Heat olive oil in a small skillet. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; sauté 2 minutes. Add ginger, bay leaves, and garlic; sauté 15 seconds. Add apricot spread and heat through.

Add chicken to slow cooker. Spread contents of skillet over the chicken. Use 1/4 cup of broth to de-glaze the skillet and pour into slow cooker. Add remaining ingredients.

Cook on high four hours, or on low eight hours.

Based on a Cooking Light recipe.

Chicken with Cider and Bacon

Ingredients:

3 turkey bacon slices, diced
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/4 cup broth
2 tbsp apple cider vinegar
1 apple, diced
1 chicken breast, bite-size pieces

Cook bacon and onions over medium heat. Add the cider, broth, and vinegar. Simmer a few minutes. Add the chicken and apples; cook until chicken is done.

Serve with quinoa and broccoli.

Based on a Cooking Light recipe.

Thai Peanut Chicken

Ingredients:

1 cup salsa
½ cup creamy peanut butter
¼ cup soy sauce
¼ cup lime juice
½ can light coconut milk (other half for rice)
1 tsp cumin
1 lb chicken breast
1 tbsp fresh ginger


Combine in slow cooker, and cook on low six hours.


Rice

1 cup light coconut milk (half can)
1 cup broth
1 cup short grain brown rice
¼ cup lime juice
1 tsp cumin
1 tsp ginger
¼ tsp cayenne
1 cup frozen green peas

Combine ingredients (except peas) over high heat and bring to a boil. Reduce to low and cook 40 minutes. Thaw peas and combine with rice for the last 10 minutes.

Monday, June 8, 2009

Berbere Seasoning Mix

2 tbsp paprika
1 tsp ginger
1 tsp onion
1/2 tsp cardamon
1/2 tsp coriander
1/4 tsp nutmeg
1/4 tsp cayenne
1/4 tsp garlic
1/8 tsp cloves
1/8 tsp cinnamon
1/8 tsp allspice

Sunday, June 7, 2009

Chicken Cacciatore

Chicken Cacciatore

Ingredients:

1 chicken breast, bite-size pieces
1 shallot, diced
6 garlic cloves, minced
2 carrots, finely sliced
1 tbsp finely chopped oregano
1 tbsp finely chopped sage
1 tbsp finely chopped rosemary
1 cup white wine
1 can diced tomatoes with juice
1/2 cup green olives, diced
1/2 cup capers
1 tablespoon soy sauce
2 tablespoons white wine vinegar
1 Parmesan cheese rind (slow-cooker)

Heat oil in a pan over medium heat. Add shallots and garlic, cook until tender. Add carrots and cook until almost soft. Add herbs, olives, capers, wine and tomatoes, reduce 3 minutes. Add chicken and cook through.

Serve with lentils cooked with herbs.

(For slow cooker: leave chicken breast whole, combine ingredients, and cook on low for 6 hours.)

Enchilada Sauce

Enchilada Sauce

Ingredients:

1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes

Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.

Black Bean and Corn Enchiladas

Ingredients:

1 can corn, drained
1 can black beans, drained
1 can pinto beans, drained
3 cups enchilada sauce, divided
8 whole wheat tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Saute corn over medium high heat for 5-10 minutes. Add beans and heat through.

Spread 1 cup enchilada sauce on bottom of 13x9 baking dish coated with cooking spray. Spoon 1/2 cup of beans and corn down center of a tortilla and top with 2 tbsp of cheese. Roll up and place seam side down in dish. Repeat with other tortillas. Spread the rest of the sauce over the tortillas.

Bake at 350 degrees for 30 minutes covered with foil. Uncover, top with cheese, and bake 10 minutes.

Enchilada Sauce:

1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes

Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.

Spinach Artichoke Dip


Ingredients:

2 cups shredded part-skim mozzerela, divided
1/4 cup fresh grated parmesan cheese, divided
7 garlic cloves, cut into quarters
1 (14-ounce) can artichoke hearts, drained and chopped
1 1/2 (8-ounce) blocks 1/3 less fat cream cheese, softened
1 (10-ounce) package frozen chopped spinache thawed, drained

Pre-heat oven to 350 degrees.

Combine 1 1/2 cups mozzerela, 2 tablespoons parmesan cheese, and the rest of the ingredients in a bowl and mix well. Transfer to a baking dish and smooth. Sprinkle remaining cheese on top. Bake in oven for 30 minutes or until bubbly.

Serve with chips, crackers, or homemade baked tortilla chips.

Black Bean and Corn Chili

1 cup onion, finely chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
1 lb 95% lean ground beef (or the leanest you can find)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 15 ounce can organic pinto beans, drained
1 15 ounce can organic black beans, drained
1 15 ounce can organic corn, drained
1 28 ounce can organic diced tomatoes, do not drain
1 6 ounce can organic tomato paste

Heat olive oil in a pan over medium heat. Add onion and garlic. Cook for 3-4 minutes, until softened. Add chili powder, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly. Add beef, balsamic vinegar, red wine vinegar, and soy sauce. Cook until beef begins crumbles, stirring occasionally. Once beef is crumbled, add remaining ingredients. Turn up heat until chili is heated through. Turn down heat and simmer for one hour, stirring occasionally.

Serve hot with shredded cheese and chips.

(For slow cooker: combine ingredients and cook on high at least 2 hours, stirring occasionally.)

Berbere Chicken and Green Beans

Ingredients:

Berbere Seasoning Mix:

2 tbsp paprika
1 tsp ginger
1 tsp onion
1/2 tsp cardamon
1/2 tsp coriander
1/4 tsp nutmeg
1/4 tsp cayenne
1/4 tsp garlic
1/8 tsp cloves
1/8 tsp cinnamon
1/8 tsp allspice

Chicken and Sauce:

1 onion, diced
1 tbsp minced fresh ginger
4 cloves garlic, pressed
4 medium carrots, dived
1 can tomato paste
1 cup red wine
1 cup chicken broth
2 cups trimmed green beans
1 lb chicken breast, bite-sized pieces
1 lemon

Cook brown rice with 1 tbsp of the seasoning mix.

Marinate chicken in 1 tbsp of spice mix and 1 tbsp lemon juice for at least 30 minutes.

Heat olive oil over medium-high heat. Add onion, cook 5 minutes. Add ginger and garlic, cook 2 min. Clear a spot in the middle and toast the remaining seasoning mix 1 minute. Add carrots through chicken broth and cook 5-10 minutes. Add beans and cook 5 minutes. Add chicken and cook through. Serve on rice.

Beef with Spicy Cocoa Gravy

Ingredients:

1 tbsp unsweetened cocoa
1 tbsp coriander
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp ancho chili powder
1 1/2 tsp paprika
1 1/2 tsp dried oregano
1/8 tsp cinnamon
1 1/2 lbs top round steak, 1 in cubes
1/2 cup whole-wheat flour
1/2 cup chopped onion
1/2 cup dry red wine
1 can diced fire-roasted tomatoes
2 cups beef broth
2 can black beans

Combine cocoa through cinamon in a large bowl. Toss beef in mixture, then remove beef. Add flour to cocoa mixture and stir with a whisk. Return beef to bowl and toss to coat.

Brown beef in a skillet over medium-high heat. Remove beef. Saute onion until tender (5 minutes). Add red wine and tomatoes, cook 3 minutes. Stir in broth, beef, and beans. Simmer 1 hour and 10 minutes, or until tender.

Recipe from Cooking Light.

(For slow cooker: omit flour, place remaining ingredients in slow cooker, and cook on low 8 hours.)

Stir-Fried Thai-Style Beef

Ingredients:

Beef and Marinade:
3/4 tsp coriander
1/8 tsp ground white pepper
1 tsp light brown sugar
1 lb flank steak, 1/4 inch strips

Stir-Fry:
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp water
1 tbsp light brown sugar
1 tbsp chili-garlic paste
3 garlic cloves, pressed
1 tbsp chili-garlic sauce
1 cup thin sliced carrots
1 cup frozen edemame

Combine marinade in bowl. Add beef and stir to coat. Marinate at least 15 minutes.

In a small bowl mix together fish sauce through chili-garlic paste, and stir until sugar dissolves. Heat oil in pan and gook garlic 30 seconds. Add carrots, edemame, and chili-garlic sauce to pan. Cook until almost done. Clear a space in the middle of the pan and brown beef. Add fish sauce mixture, increase heat to high, and cook 30 seconds.

Serve with brown rice.

This recipe is based on a Cook's Illustrated recipe.

Beef with Carrot Ginger Sauce

Ingredients:

Marinade:
1/4 tsp 5 Spice
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp chili paste
1 tbsp corn starch
1 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp rice soy sauce

3/4 lb flank steak, cut into thin strips
1 tbsp minced, fresh ginger
1 cup thinly sliced carrot
1 cup frozen, shelled edemame
1 cup chicken broth

Combine beef with marinade and let sit at least 30 minutes.

Heat olive oil in a pan over medium heat. Add ginger and stir 1 minute. Add carrots and edemame and cook until almost done. Add chicken broth and beef mixture. Cook until the beef is done.

Serve with brown rice.

This recipe is based on a Cooking Light recipe.

Spicy Chicken Fingers

Ingredients:

1 cup whole-wheat flour
1 tsp paprika
1 tsp poultry seasoning
1/4 tsp cayenne pepper
1/4 tsp allspice
2 egg whites
1 chicken breast, cut into strips

Heat some olive oil over medium-high heat. Mix flour with spices and divide between two bowls. Place egg whites in a third bowl, between other two. Dip chicken in flour, egg whites, then flour and place in pan. Cook chicken through.

Serve with carrots and quinoa.

Based on a Rachel Ray recipe.

Slow-Cooked BBQ Chicken

Ingredients:

2 cans baked beans
1 chicken breast
1/4 cup Italian dressing
1 tbsp Worcestershire sauce
1/4 cup BBQ sauce
1/4 tsp cayenne pepper, garlic, and onion
sliced cheese
whole-wheat hamburger buns

Pour one can of beans into slow cooker. Add chicken breast. Add spices and sauces. Cover will last can of beans. Cook on low 5-6 hours. When the chicken is done, use two forks to pull it apart. Serve on buns with sliced cheese.

Balsamic Chicken

Balsamic Chicken

Ingredients:

1/2 cup chicken broth
1/2 cup balsamic vinegar
2 tsp honey
1 chicken breast, bite-sized pieces
1/4 cup whole-wheat flour
1 tsp dried thyme, divided

Mix the flour and 1/2 tsp thyme in a dish (crush the thyme between fingers as you sprinkle it in). Coat chicken with flour.

Heat olive oil over medium heat. Add the chicken to the pan and cook until almost done. Remove chicken from pan, and add the honey, broth, vinegar, and remaining thyme. Simmer until thick. Add the chicken to pan and finish cooking.

Serve over quinoa and with steamed broccoli.

Ginger Beef Stir Fry

Ginger Beef Stir Fry

Ingredients:

1 lb flank steak, sliced thin
1/4 cup honey
2 1/2 tbsp grated fresh ginger
2 1/2 tbsp soy sauce
1 tbsp rice wine vinegar
3 garlic cloves, minced
1 tbsp chili-garlic sauce
1/2 bag frozen broccoli florets
1 cup frozen, shelled edemame
1 cup diced carrots

Combine steak through chili-garlic sauce and marinate at least 30 minutes.

Heat olive oil in a skillet over medium heat and cook broccoli, edemame, and carrots. When the veggies are almost done, add the beef and marinade and cook until beef is done.

Serve with brown rice.

Swiss Chicken and Broccoli Bake

Swiss Chicken and Broccoli Bake

Ingredients:

1 chicken breast, bite-sized pieces
1/4 tsp nutmeg, paprika, coriander, garlic, and onion
1/8 tsp cayenne pepper
2 tbsp lemon juice
1/2 bag frozen broccoli, thawed
4 cups pasta, cooked
1 can cream of chicken soup
1/2 cup milk
1 bullion cube
1 cup shredded Swiss cheese
1/2 cup fresh grated Parmesan cheese

Marinate chicken with spices, let marinate 15 minutes.

Cook chicken in a skillet. Heat the can of soup, milk, and bullion cube. Melt in 3/4 of the cheese.

Mix chicken, pasta, broccoli, and sauce in an oven safe dish. Top with remaining cheese.

Bake at 350 degrees for 20 minutes.

Saturday, June 6, 2009

Fiesta Chicken and Rice

Fiesta Chicken and Rice

Ingredients:

2 cups broth
1 can diced tomatoes
½ tsp garlic powder
2 tsp cumin (divided)
¼ tsp cayenne pepper
1 ½ cups brown rice
1 tablespoon chopped garlic
1 can corn, drained
1 can black beans, drained
½ cup salsa
1 chicken breast, bite-size pieces

Bring broth through rice to boil (using only 1 tsp cumin), then simmer on low for 40 minutes.

Heat oil over medium heat. Add garlic and sauté 1 minute. Add corn and cumin and sauté 10 minutes. Add remaining ingredients and cook until chicken is done.

Serve chicken mixture on rice.

***This recipe is also AWESOME made with ground beef. Double the spices, then mix the rice in once the beef is cooked.

Mexican Pasta Bake

Mexican Pasta Bake

Ingredients:

4 cups gobetti pasta
1 tablespoon minced garlic
1 onion, diced
1 can corn, drained
1 lb ground beef
1 jar salsa
1 can diced tomatoes with chilies
1 package taco seasoning
1 can black beans, drained
1 can sliced olives
½ cup low-fat cottage cheese
1 cup shredded Mexican blend cheese

Pre-heat oven to 350 degrees.

Cook pasta 7 minutes.

Heat oil in skillet, cook onion and garlic 5 minutes. Add taco seasoning and corn, cook 5 minutes. Add beef with the salsa and tomatoes. Cook through. Mix with the ingredients through cottage cheese in a bowl. Spread into baking dish. Cover with the shredded cheese. Bake 30 minutes.

Turkey Lasagna

Turkey Lasagna

Ingredients:

1 shallot, diced
3 cloves garlic, minced
2 tablespoon extra virgin olive oil
1 pound ground turkey breast
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, divided
1 tsp ground fennel
1 (26 ounce) bottle good, organic pasta sauce
1/2 cup red wine
1/4 cup balsamic vinegar
3 cups shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated fresh parmesan cheese
2 egg whites
1/4 cup fresh parsley, chopped
8 whole-wheat lasagna noodles

Pre-heat the oven to 350 degrees.

Put a large pot of salted water to boil. Once the water reaches a boil, add the noodles, and cook for 10 minutes.

While the water boils mix 2 cups of the shredded mozzarella, the parmesan cheese, the cottage cheese, the egg whites, the parsley, and one tablespoon of the oregano together in a bowl.

Heat the olive oil in a large skillet. Add the shallot and garlic, cook until soft. After about three minutes, add the ground turkey breast. As the turkey crumbles, add the rest of the chopped herbs and fennel. Once the turkey is just about cooked through, add the wine and balsamic vinegar. Let simmer one minute, then add the pasta sauce.

Once all of the components are cooked (and the pasta drained), begin layering the lasagna. Begin with a layer of the turkey mixture, followed a layer of noodles, more turkey mixture, and then a layer of cheese. Repeat the layers until all the food is used, ending with a layer of turkey mixture on a layer of noodles. Sprinkle the remaining cheese on top. Cover and bake one hour. Remove the cover and bake for ten additional minutes.

Turkey "Tetrazzini"

Turkey "Tetrazzini"

Ingredients:

5 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
1 lb ground turkey breast
1/2 teaspoon onion powder
2 teaspoons sherry vinegar
1 can artichoke hearts, drained and finely chopped
1/2 cup frozen green peas
1/2 low-fat milk
4 ounces reduced fat cream cheese, softened
1/4 plus 1
tablespoon fresh grated Parmesan cheese
1 cup cream of chicken soup
1/4 cup whole wheat panko bread crumbs

Pre-heat oven to 450 degrees.

Cook pasta according to directions, drain.

Heat olive oil in a skillet over medium heat. Sprinkle turkey with onion powder and add to skillet. Add two
teaspoons sherry vinegar. Cook until turkey is almost done, then add the peas to thaw.

Combine the milk, cream cheese, soup, 1/4 cup Parmesan cheese, and artichoke hearts in a bowl. Add the pasta. Add turkey and peas when done. Stir. Pour the mixture into a baking dish, sprinkle with bread crumbs and one tablespoon Parmesan cheese, and bake for 18 minutes, or until bubbly.