This is what I made for dinner tonight and it was a hit! Stir-fry is fast, easy and delicious. Top with a few cashews or almonds for some added crunch. You can serve it as is, or serve it over rice or noodles of your choice (such as soba noodles). Serves 4.
Ingredients:
3 c sm broccoli florets with short stems (about ½ lb crowns)
2 lg carrots, cut into thin diagonal slices (2 c)
1 Tbsp olive oil
1 Tbsp minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves (6 oz each), pounded and sliced crosswise
1 Tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 small white onion, diced
1 orange, red or yellow sweet bell pepper, chopped
juice of one lime
freshly ground black pepper
1 tbsp hot sauce (optional)
½ c cashews or almonds as garnish (optional)
Directions:
1. Steam carrots for about 5 minutes; add broccoli to the steamer and steam about 2 minutes. Transfer to a wide bowl.
2. HEAT olive oil, ginger, and garlic in a large
nonstick skillet over medium-high heat for one minute. Stir in onions and peppers. Cook, stirring,1 to 2 minutes. Add chicken, soy sauce, and
sesame oil. Stir-fry 4 to 5 minutes, or until cooked through.
3. STIR in veggies, and lime and hot sauce and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Tuesday, July 22, 2014
Saturday, July 19, 2014
Breakfast Egg Muffins
These are delicious hearty breakfast muffins!! Great to make for a group---this recipe makes 12 muffins but can be halved or doubled depending on how many you need.
Ingredients
1 loaf whole wheat or whole grain bread
1 jar (12 oz) roasted red bell peppers, drained and chopped
1 cup finely chopped sweet white Vidalia onion
1 cup baby spinach, coarsely chopped
6 eggs
1 1/2 cups skim milk
1 Tbsp Dijon mustard (optional)
1 cup grated Parmesan or Romano cheese
1/4 tsp salt and freshly ground black pepper
Directions
1. Heat oven to 350°F. Coat 12-cup muffin pan lightly with oil. Remove crust from bread and cut into 1/2" cubes to get 3 3/4 cups. Set aside. Pat roasted peppers dry. Set aside.
2. Whisk together eggs, milk, mustard (if using), and 1/4 tsp each salt and black pepper in large bowl. Stir in cheese, reserved peppers, onion and spinach. Gently fold in bread cubes and let stand 15 minutes.
3. Divide mixture evenly among prepared muffin cups. Bake until puffed and set, 20 to 25 minutes. Let stand 5 minutes before removing.
Ingredients
1 loaf whole wheat or whole grain bread
1 jar (12 oz) roasted red bell peppers, drained and chopped
1 cup finely chopped sweet white Vidalia onion
1 cup baby spinach, coarsely chopped
6 eggs
1 1/2 cups skim milk
1 Tbsp Dijon mustard (optional)
1 cup grated Parmesan or Romano cheese
1/4 tsp salt and freshly ground black pepper
Directions
1. Heat oven to 350°F. Coat 12-cup muffin pan lightly with oil. Remove crust from bread and cut into 1/2" cubes to get 3 3/4 cups. Set aside. Pat roasted peppers dry. Set aside.
2. Whisk together eggs, milk, mustard (if using), and 1/4 tsp each salt and black pepper in large bowl. Stir in cheese, reserved peppers, onion and spinach. Gently fold in bread cubes and let stand 15 minutes.
3. Divide mixture evenly among prepared muffin cups. Bake until puffed and set, 20 to 25 minutes. Let stand 5 minutes before removing.
Wednesday, July 16, 2014
Roasted Cherry Tomato Sauce
This is an easy, light, delicious sauce that you can whip up in no time to top those pasta cravings! This recipe serves 4.
Ingredients:
2 cups cherry tomatoes, halved
1 tbsp chopped fresh rosemary
2 large basil leaves, chopped
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 servings of pasta of your choice, preferably fresh and whole wheat (one serving of pasta is a lot less than what most people think: 1/2 cup of cooked pasta is one serving)
2 cloves minced garlic or 1 tsp garlic powder
2 tbsp balsamic vinegar
1/2 tsp dried hot chili peppers (optional for extra heat:)
salt to taste (optional)
Freshly grated Parmesan or Romano cheese (a little goes a long way!)
Directions:
1. Preheat oven to 425F. Toss the tomatoes with 1 tbsp of the olive oil, rosemary, basil and black pepper. Lay it out on a baking sheet and roast about 20 minutes, until the tomatoes begin to brown, tossing in the garlic in the last five minutes of cooking.
2. Cook the pasta as per package directions; drain and reserve 1/4 cup of the cooking water. Add pasta, tomato mixture, vinegar and 1/4 cup cooking liquid to the pot and cook for 2 minutes. Stir in the chili peppers if using (or offer as a garnish for individual dishes at the table). Season to taste with salt and drizzle with remaining tbsp olive oil. Sprinkle with cheese to taste.
Ingredients:
2 cups cherry tomatoes, halved
1 tbsp chopped fresh rosemary
2 large basil leaves, chopped
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 servings of pasta of your choice, preferably fresh and whole wheat (one serving of pasta is a lot less than what most people think: 1/2 cup of cooked pasta is one serving)
2 cloves minced garlic or 1 tsp garlic powder
2 tbsp balsamic vinegar
1/2 tsp dried hot chili peppers (optional for extra heat:)
salt to taste (optional)
Freshly grated Parmesan or Romano cheese (a little goes a long way!)
Directions:
1. Preheat oven to 425F. Toss the tomatoes with 1 tbsp of the olive oil, rosemary, basil and black pepper. Lay it out on a baking sheet and roast about 20 minutes, until the tomatoes begin to brown, tossing in the garlic in the last five minutes of cooking.
2. Cook the pasta as per package directions; drain and reserve 1/4 cup of the cooking water. Add pasta, tomato mixture, vinegar and 1/4 cup cooking liquid to the pot and cook for 2 minutes. Stir in the chili peppers if using (or offer as a garnish for individual dishes at the table). Season to taste with salt and drizzle with remaining tbsp olive oil. Sprinkle with cheese to taste.
Tuesday, July 1, 2014
Crispy Baked Red Snapper
You can use other types of white fish for this recipe as well. It makes a nice crispy batter but you just bake it in the oven---delicious! Quick and easy too! This recipe makes 4 servings. Serve with a side salad of mixed greens, onions, cucumbers and tomatoes for a full meal.
Ingredients:
-4 snapper fillets (about 1/2 to 3/4 of an inch thick)
-1/4 cup flour
-pinch of salt & freshly ground black pepper
-1 tbsp garlic powder & oregano
-1 egg
-1 tsp hot picante sauce of your choice (optional)
-1/4 cup milk
-1 cup bread crumbs
-1/4 cup grated parmesan cheese
-lemon or lime wedges (for garnish)
Directions:
1. Preheat oven to 450F and line a baking sheet with non-stick foil.
2. In one bowl, mix flour, salt, pepper, garlic and oregano.
3. In another bowl, beat egg, hot sauce and milk together.
4. On a plate, mix together bread crumbs and cheese.
5. Coat each fish fillet with flour mixture; then dip into egg mixture; then coat with bread crumb mixture.
6. Arrange fillets on baking sheet and bake for about 15 minutes or until fish flakes easily with a fork. Serve with a wedge of lemon or lime for garnish.
Ingredients:
-4 snapper fillets (about 1/2 to 3/4 of an inch thick)
-1/4 cup flour
-pinch of salt & freshly ground black pepper
-1 tbsp garlic powder & oregano
-1 egg
-1 tsp hot picante sauce of your choice (optional)
-1/4 cup milk
-1 cup bread crumbs
-1/4 cup grated parmesan cheese
-lemon or lime wedges (for garnish)
Directions:
1. Preheat oven to 450F and line a baking sheet with non-stick foil.
2. In one bowl, mix flour, salt, pepper, garlic and oregano.
3. In another bowl, beat egg, hot sauce and milk together.
4. On a plate, mix together bread crumbs and cheese.
5. Coat each fish fillet with flour mixture; then dip into egg mixture; then coat with bread crumb mixture.
6. Arrange fillets on baking sheet and bake for about 15 minutes or until fish flakes easily with a fork. Serve with a wedge of lemon or lime for garnish.
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