Last night I felt like making a very quick dinner... I was short on time and needed something tasty. And somehow, I delivered! Great for a Chinese-food fix.
Japanese Stir Fry
- 2-3 chicken breast, chopped into bite sized pieces (I used one pouch of Tariyaki Marinated Chicken from CostCo)
- 1/2 package Soba (Japanese Wheat Noodles)
- 1 bunch Asparagas, cut into 2 inch pieces
- 1 Red Bell Pepper, chopped coarsely
- 1/2 Tblsp minced Garlic
- 1 tsp Red Pepper flakes
- Tariyaki Sauce to taste
- 1 Tblsp Olive Oil
- 2 Green Onions, chopped
1. Boil Soba noodles for 5 minutes or until tender. Drain, set aside.
2. Heat wok or deep skillet with olive oil on medium high heat.
3. Brown chicken with garlic and ~ 1/4C Tariyaki (~ 5-6 min).
4. Add Asparagas, Bell Pepper, and Red Pepper Flakes. Reduce to medium heat.
5. Let simmer until vegetables are soft (~7-8 min). You may need to add more Tariyaki sauce to coat veggies. I used about 1/2 C total. (I also added some water to add some moisture to cook the veggies without making the flavor too intense)
6. Add noodles to wok and stir until chicken and veggies are evenly distributed.
7. Add green onion and lighly mix in.
It is that easy! And OOOOH so tasty! Of course, once again, I did not take a picture. :-( I need to get better about this....
Wednesday, February 25, 2009
Thursday, February 19, 2009
Crockpot Mexican Chicken
Yesterday morning I had a little time before I needed to leave for work, so I decided to throw some things in the crockpot so dinner would be ready for us in the evening and I woulnd't have to do much work! I have a typical Mexican Chicken meal I make, but this time I changed it up a little, and it was delicious. Once again, I didn't get a picture of it (I am new to this, ok!?), but it was still SOOOO yummy.
Mexican Chicken
- 1 lb Chicken Breast, trimmed of fat
- 1 package sliced mushrooms
- 1 small onion, chopped
- 1 tsp minced garlic
- 1 can Cream of Chicken Soup, 98% fat free
- 1 can Corn
- 1 can Rotel
In the crockpot, layer ingredients in the order they are mentioned above. Do not drain corn or Rotel... you will need to liquids to keep everything moist! **You can also pre mix the soup, corn, and rotel in a bowl before pouring into crockpot, but it is not necessary.**
Cook on low for 6-7 hours. When finished cooking, shred chicken (either remove from pot and shred, or just use a fork and knife to shred in the pot) and stir.
Serve alone or over rice. Garnish with guacamole and sour cream.
Mexican Chicken
- 1 lb Chicken Breast, trimmed of fat
- 1 package sliced mushrooms
- 1 small onion, chopped
- 1 tsp minced garlic
- 1 can Cream of Chicken Soup, 98% fat free
- 1 can Corn
- 1 can Rotel
In the crockpot, layer ingredients in the order they are mentioned above. Do not drain corn or Rotel... you will need to liquids to keep everything moist! **You can also pre mix the soup, corn, and rotel in a bowl before pouring into crockpot, but it is not necessary.**
Cook on low for 6-7 hours. When finished cooking, shred chicken (either remove from pot and shred, or just use a fork and knife to shred in the pot) and stir.
Serve alone or over rice. Garnish with guacamole and sour cream.
Tuesday, February 17, 2009
Homemade Hot Pockets
This is not my own recipe, but I can't help but share. There are so many different variations to try with this, and the concept is great. I can't wait to try it with whole wheat bread dough and turkey sausage!!
Hot Pockets (from Money Making Mom)
These Homemade Breakfast Hot Pockets are a great "Baking Day" project. Take the time to make these on an afternoon or morning while you will be home. These take a couple of hours from start to finish to make, but they can be frozen and will provide a hearty breakfast for your family for a while.
If you do not have time to make your own dough you can use refrigerated bread dough, but your hot pockets will not be quite as large. Or, you could also substitute crescent rolls and make them in to "breakfast in a blanket".
Dough Ingredients:
9 cups flour
4 eggs
1/2 cup sugar
4 1/2 tsp. yeast
1 1/2 cup milk
1 1/2 cup water
1 tsp. salt
2 sticks melted butter
1. Put 9 cups flour in a large bowl, make a well in the center.
2. In a separate bowl beat 4 eggs, than add 1/2 cup sugar and 4 1/2 tsp. yeast.
3. In another bowl, scald 1 1/2 cups milk in microwave for 3 minutes.
4. Then add 1 1/2 cups water.
5. Add this mixture to the egg mixture.
6. Stir in 1 tsp. salt.
7. Mix all ingredients well.
Pour this mixture into the well of flour in the large bowl. Do not stir. Put lid on and let sit for 45 minutes.
After 45 minutes, add 2 sticks of melted butter and mix well.
Cover and let sit for 1 hour. Now that your dough is made you are ready to make hot pockets.
Egg Mixture:
12 eggs
2 Tbs. butter
1 roll of breakfast sausage
2 cups cheddar cheese
1 half onion, chopped
1 green bell pepper, chopped
While you are waiting on the dough you can be making the breakfast mixture.
1. Using butter or margarine, scramble 12 eggs over a skillet.
2. In another skillet, cook and crumble 1 roll of breakfast sausage.
3. In another bowl combine scrambled eggs, sausage, onion, bell pepper, and cheddar cheese.
To Make the Hot Pockets:
1. Pull off a round of dough about the size of a baseball and flatten on counter.
2. Place about 1/2 cup of mixture in the middle of the hot pocket (or about 1/4 cup if you are using crescent rolls).
3. Bring opposite sides together and pinch together. Then do the same with the other two sides.
4. Place onto a greased cookie sheet, or baking stone. Let rise for 30-40 minutes.
5. Bake at 350 degrees for about 20-30 minutes.
Now, all your prep work and cooking are done! Once these are baked and cooled, you can freeze your hot pockets. When you are ready to eat them, just pop them in the microwave until warm.
Hot Pockets (from Money Making Mom)
These Homemade Breakfast Hot Pockets are a great "Baking Day" project. Take the time to make these on an afternoon or morning while you will be home. These take a couple of hours from start to finish to make, but they can be frozen and will provide a hearty breakfast for your family for a while.
If you do not have time to make your own dough you can use refrigerated bread dough, but your hot pockets will not be quite as large. Or, you could also substitute crescent rolls and make them in to "breakfast in a blanket".
Dough Ingredients:
9 cups flour
4 eggs
1/2 cup sugar
4 1/2 tsp. yeast
1 1/2 cup milk
1 1/2 cup water
1 tsp. salt
2 sticks melted butter
1. Put 9 cups flour in a large bowl, make a well in the center.
2. In a separate bowl beat 4 eggs, than add 1/2 cup sugar and 4 1/2 tsp. yeast.
3. In another bowl, scald 1 1/2 cups milk in microwave for 3 minutes.
4. Then add 1 1/2 cups water.
5. Add this mixture to the egg mixture.
6. Stir in 1 tsp. salt.
7. Mix all ingredients well.
Pour this mixture into the well of flour in the large bowl. Do not stir. Put lid on and let sit for 45 minutes.
After 45 minutes, add 2 sticks of melted butter and mix well.
Cover and let sit for 1 hour. Now that your dough is made you are ready to make hot pockets.
Egg Mixture:
12 eggs
2 Tbs. butter
1 roll of breakfast sausage
2 cups cheddar cheese
1 half onion, chopped
1 green bell pepper, chopped
While you are waiting on the dough you can be making the breakfast mixture.
1. Using butter or margarine, scramble 12 eggs over a skillet.
2. In another skillet, cook and crumble 1 roll of breakfast sausage.
3. In another bowl combine scrambled eggs, sausage, onion, bell pepper, and cheddar cheese.
To Make the Hot Pockets:
1. Pull off a round of dough about the size of a baseball and flatten on counter.
2. Place about 1/2 cup of mixture in the middle of the hot pocket (or about 1/4 cup if you are using crescent rolls).
3. Bring opposite sides together and pinch together. Then do the same with the other two sides.
4. Place onto a greased cookie sheet, or baking stone. Let rise for 30-40 minutes.
5. Bake at 350 degrees for about 20-30 minutes.
Now, all your prep work and cooking are done! Once these are baked and cooled, you can freeze your hot pockets. When you are ready to eat them, just pop them in the microwave until warm.
Thursday, February 12, 2009
Random Mexican Meatloaf
The other night I realized I had a family sized package of 93% lean all-natural ground beef from Sprouts (the most amazing grocery store/Farmer's Market EVER) that I bought on serious sale. Every Wednesday they have Double Ad Day where the sales from the previous week and the current week are both valid. I always try to stop by on my way home from work to catch the most savings. I believe I got this ground beef on sale for $2.99/lb, which is a steal considering it was super lean and organic/all-natural. Anyway, I needed to do something with all this meat so it did not go bad, so I decided to put together a "Whatever I have in my pantry/fridge" Meatloaf (which is often how I cook, anyway!). I made two of them and stuck one in the freezer for another day. Below is the recipe... the measurements are probably not perfect because I just eye-balled it all. :-)
Mexican Meatloaf
2lbs ground beef
1 can Rotel, drained
1/2 container Part Skim Ricotta
1/2 C egg beaters
1 clove crushed garlic (or more if you love garlic!)
1 C crushed Tortilla Chips (I used baked... and possibly a little more than 1C)
Cumin, Red Pepper Flakes, Salt, Pepper... all to taste
Cheddar Cheese (to top)
Mix first 6 ingredients in a bowl (along with the spices) with your hands. This gets messy... but it is so fun and gooey! (I used about 1 tsp salt, 1 tsp pepper, 1 1/2 tsp Cumin, 1/2 tsp Red Pepper Flakes)
Divide into two balls. If the meat is too gooey, add more crushed tortilla chips. If it is not sticking together well, add more egg beaters or Ricotta.
Shape into loaves in two greased 8x8 or 9x9 pans. Top with Cheddar Cheese (I used 2%).
Cover one with Saran and Foil and freeze. Bake the other at 350 for ~1 hour (0r until no longer pink in the middle).
Top with sour cream, salsa, and guacamole for an extra treat!
Mexican Meatloaf
2lbs ground beef
1 can Rotel, drained
1/2 container Part Skim Ricotta
1/2 C egg beaters
1 clove crushed garlic (or more if you love garlic!)
1 C crushed Tortilla Chips (I used baked... and possibly a little more than 1C)
Cumin, Red Pepper Flakes, Salt, Pepper... all to taste
Cheddar Cheese (to top)
Mix first 6 ingredients in a bowl (along with the spices) with your hands. This gets messy... but it is so fun and gooey! (I used about 1 tsp salt, 1 tsp pepper, 1 1/2 tsp Cumin, 1/2 tsp Red Pepper Flakes)
Divide into two balls. If the meat is too gooey, add more crushed tortilla chips. If it is not sticking together well, add more egg beaters or Ricotta.
Shape into loaves in two greased 8x8 or 9x9 pans. Top with Cheddar Cheese (I used 2%).
Cover one with Saran and Foil and freeze. Bake the other at 350 for ~1 hour (0r until no longer pink in the middle).
Top with sour cream, salsa, and guacamole for an extra treat!
Wednesday, February 11, 2009
Breakfast and Dinner... at once!
So, I have two new recipes that my friend Melissa encouraged me to add to my blog (we always swap recipes, and I recently gave her these two recipes). One is an oldie (but a GOODIE) that my mom used to always make, and the other is one of my own that I like to get my protein in the mornings. I don't have pictures right now, but I will work on posting some... ENJOY!
Chicken and Gooey Rice
1 can Healthy Request (or 98% fat free) Cream of Chicken Soup
1 can Healthy Request (or 98% fat free) Cream of Mushroom Soup
1 can Healthy Request (or 98% fat free) Cream of Celery Soup
1 cup brown rice
1 lb chicken, pounded thinly and cut into 4-6 pieces (total)
Paprika
Salt
Pepper
Heat oven to 325. Grease a 9x13 pan.
Combine first 4 ingredients in bowl, then pour and spread evenly in baking dish. Press chicken into mixture so that only top of chicken is showing. Sprinkle Paprika, salt, and pepper on top to taste. Bake 2 hours. ENJOY!
** I have added many things to this, including spinach, broccoli, and mushrooms (thanks, Melissa!). Just be sure to add a little bit of milk so that the veggies have enough moisture to cook!
Chocolate-Peanut Butter Breakfast Cookies
1/2 C unsweetened Dark Cocoa (ex: Hershey's Extra Dark Cocoa)
1 1/2 C whole wheat flour
1 1/4 C quick-cooking rolled oats
3/4 C granulated white sugar (I think I used half splenda, half sugar)
1 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1/2 C dark chocolate chips (ex: Ghiardelli 60% cocoa)
1 large egg (I used 1/4 C egg beaters)
1 tsp vanilla (pretty sure I did about 2 or 3)
1/2 C unsweetened apple sauce
1/2 C natural peanut butter (no sugar added)
3-4 scoops vanilla or chocolate protein powder
Heat oven to 350.
Whisk first 9 ingredients (through Chocolate chips) in large bowl, add in protein powder and whisk again.
In small bowl, whisk egg, vanilla, apple sauce, and peanut butter.
Pour wet ingredients into dry ingredients and mix well.
Line cookie sheets with parchment paper (optional). Scoop balls of dough (between 16-20), and press down to flatten the shape of the cookie. Place one inch apart.
Bake 10 minutes, or until no longer gooey. Let cool, then enjoy!
** I typically eat a few of these for breakfast in the car, or for a good afternoon snack. They have ALL the nutritional content you need for a decent, on the run meal!
Chicken and Gooey Rice
1 can Healthy Request (or 98% fat free) Cream of Chicken Soup
1 can Healthy Request (or 98% fat free) Cream of Mushroom Soup
1 can Healthy Request (or 98% fat free) Cream of Celery Soup
1 cup brown rice
1 lb chicken, pounded thinly and cut into 4-6 pieces (total)
Paprika
Salt
Pepper
Heat oven to 325. Grease a 9x13 pan.
Combine first 4 ingredients in bowl, then pour and spread evenly in baking dish. Press chicken into mixture so that only top of chicken is showing. Sprinkle Paprika, salt, and pepper on top to taste. Bake 2 hours. ENJOY!
** I have added many things to this, including spinach, broccoli, and mushrooms (thanks, Melissa!). Just be sure to add a little bit of milk so that the veggies have enough moisture to cook!
Chocolate-Peanut Butter Breakfast Cookies
1/2 C unsweetened Dark Cocoa (ex: Hershey's Extra Dark Cocoa)
1 1/2 C whole wheat flour
1 1/4 C quick-cooking rolled oats
3/4 C granulated white sugar (I think I used half splenda, half sugar)
1 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1/2 C dark chocolate chips (ex: Ghiardelli 60% cocoa)
1 large egg (I used 1/4 C egg beaters)
1 tsp vanilla (pretty sure I did about 2 or 3)
1/2 C unsweetened apple sauce
1/2 C natural peanut butter (no sugar added)
3-4 scoops vanilla or chocolate protein powder
Heat oven to 350.
Whisk first 9 ingredients (through Chocolate chips) in large bowl, add in protein powder and whisk again.
In small bowl, whisk egg, vanilla, apple sauce, and peanut butter.
Pour wet ingredients into dry ingredients and mix well.
Line cookie sheets with parchment paper (optional). Scoop balls of dough (between 16-20), and press down to flatten the shape of the cookie. Place one inch apart.
Bake 10 minutes, or until no longer gooey. Let cool, then enjoy!
** I typically eat a few of these for breakfast in the car, or for a good afternoon snack. They have ALL the nutritional content you need for a decent, on the run meal!
Monday, February 2, 2009
Biscuit Quiche Thingies
I haven't come up with a good name for this delicious treat, so I just call them Biscuit Quichey Thingies. Original, I know. :-) I made these for a baby shower yesterday, and they are always a guaranteed hit. I like them because you can pretty much add whatever ingredients you have, and they turn out great every time. My mother-in-law gave me the idea for these, and I have altered the recipe several times for different ingredients that I have. For the snacks I made yesterday, I used the following:
- 1 Can of refrigerator Flaky Biscuits
- 3 Tomatoes, diced
- 1 bunch of green onions, chopped
- 1 pouch of Recipe Style bacon bits
- ~ 3/4 cup Mayo
- 1 package shredded Swiss cheese
- Mini Muffin Tins
To prepare crusts:
1. Spray muffin tins with Pam.
2. Peel apart the layers of a biscuit and press into a mini muffin tin. (I normally am able to get 3-4 layers out of one biscuit.) I also smash the dough with my fingers to make it a little larger so that it fills the bottom and sides of the mini muffin container.
To prepare filling:
1. Combine tomatoes, green onion, bacon and cheese in a bowl. Toss to mix.
2. Add Mayo (I used fat free mayo) to the mix, one spoon full at a time. The goal is to coat all of the dry ingredients, but not have globs of mayo at the bottom. You may use more or less than the suggested 3/4 cup, depending on how much tomato and onion there are.
- Scoop a spoon full of the filling into each mini muffin spot. (don't you love my technical language?!) Do not overfill.
- Bake at 400 F for 10-12minutes, or until golden brown.
- Serve warm.
Recipe Variations (that I have tried):
- Add a package of frozen spinach, drained
- Use real bacon
- Use any type of cheese (I once used Asiago and it was DELICIOUS!)
- Use chicken, diced apple, and Swiss
- Mushroom, spinach, and mozzarella
You can really use your imagination with these! If you try this out with a different variation, I would love to hear!
- 1 Can of refrigerator Flaky Biscuits
- 3 Tomatoes, diced
- 1 bunch of green onions, chopped
- 1 pouch of Recipe Style bacon bits
- ~ 3/4 cup Mayo
- 1 package shredded Swiss cheese
- Mini Muffin Tins
To prepare crusts:
1. Spray muffin tins with Pam.
2. Peel apart the layers of a biscuit and press into a mini muffin tin. (I normally am able to get 3-4 layers out of one biscuit.) I also smash the dough with my fingers to make it a little larger so that it fills the bottom and sides of the mini muffin container.
To prepare filling:1. Combine tomatoes, green onion, bacon and cheese in a bowl. Toss to mix.
2. Add Mayo (I used fat free mayo) to the mix, one spoon full at a time. The goal is to coat all of the dry ingredients, but not have globs of mayo at the bottom. You may use more or less than the suggested 3/4 cup, depending on how much tomato and onion there are.
- Scoop a spoon full of the filling into each mini muffin spot. (don't you love my technical language?!) Do not overfill.- Bake at 400 F for 10-12minutes, or until golden brown.
- Serve warm.
Recipe Variations (that I have tried):
- Add a package of frozen spinach, drained
- Use real bacon
- Use any type of cheese (I once used Asiago and it was DELICIOUS!)
- Use chicken, diced apple, and Swiss
- Mushroom, spinach, and mozzarella
You can really use your imagination with these! If you try this out with a different variation, I would love to hear!
Finished Product
So, as I promised, here is the finished product for the cake we used our homemade fondant on... Obviously, it is a little girl's baby shower cake. Most of the shower was themed around clotheslines... so this worked quite well with that!
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