Wednesday, April 29, 2009
I haven't made a stir fry in a while so I was really feeling over do for one. After doing my Jillian Michael's workout (which frankly kicks my ass every time) and cooling down of course, I got to work on my stir fry. It was pretty simple. One chicken breast, about 1/3 of a package of firm tofu chopped, a head of broccoli chopped, a red bell pepper, a shallot, a TBSP of chilli garlic, and a mixture of sauces (I like teryaki, low sodium soy sauce and a little peanut sauce) all served over some whole wheat spaghetti, I had what my body was asking for: a delicious and healthy dinner.
Monday, April 27, 2009
I'm constantly trying to find a delicious pesto. I saw this recipe on Vintage Victuals the other day and decided to give it a try. I plan to eat it as a spread on my turkey burger later but I did take a taste and it's pretty darn good. Next time I think I'll add sundried tomatoes to it too.
Sunday, April 26, 2009
It's been abnormally hot for April in the Northeast. Today we saw the 90s which means it was a night to grill. Earlier I made some pesto so I wanted to make burgers that would go with it and also use up the remainder of my basil. So I made sundried tomato and basil turkey burgers! They were perfect way to end a hot day. We served them with grilled mushrooms and zucchini and Annie's Mac & Cheese.
1.25 lbs. lean ground turkey
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped sundried tomatoes (not packed in oil)
Combine all the ingredients in a medium sized bowl until well incorporated. Form into 5-6 patties and grill, approximately 10 minutes on each side.
I love quiche. You can pretty much throw anything in one and it'll be delicious. This one I made with fresh spinach, turkey bacon, feta cheese and broccoli. We loved it as usual. I do have to take short cuts so I buy the pie dough, Pillsbury Ready Made Pie Dough from the refrigerated section. It makes these so much easier but still delicious and filling. This one is very similar to the one I made here except for the cheese. I definitely recommend you making one soon.
1 premade pie crust (I use Pillsbury)
1 small bunch of broccoli, chopped
1 cup of fresh spinach, chopped
3 slices of turkey bacon, cooked
1/4 cup feta cheese
2 eggs and 4 egg whites
1/2 cup 1% milk
Wednesday, April 22, 2009
- Print out things double-sided. Save paper!
- Buy organic whenever you can. Save the Earth and your body from those toxic pesiticides.
- Buy a stainless steel or aluminum water bottle and ditch those disposable plastic water bottles. Get a Britta to fill them up with or if you have a fridge with a water filter, use that! Also, watch out if you're buying a plastic water bottle... BPA's are harmful to your health and the environment! Check these out!
- Bring tupperware with you to a restaurant to take home leftovers. Pyrex are the best but anything is better than the styrofoam they give out.
- Buy a lunch bag. There many out there such as this one that can replace your brown paper or plastic bag.
I think we all know about the benefits of bringing your own bags to the grocery store and forgoing plastic bags. If you don't want to buy bags, reuse the free totes you get as gifts or receive at conferences or that your company gives out.
And of course, recycle, recycle, recycle. Have a lovely Earth Day and I hope everyone does something small.
Sunday, April 19, 2009
I saw these muffins on Ashlee's blog last week and immediately knew I had to make them this weekend. They are everything I need to continue on my quest for a healthier lifestyle and dropping a few pounds. I look forward to freezing these for future breakfasts. Thanks Ashlee for posting them! I did make a couple changes to them so here's my revised recipe.
4.5 ounces whole wheat flour flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup raisins
1/4 cup canola oil
1/4 cup 1% organic milk
2 large eggs
Preheat oven to 350°.
If you have a scale, weigh the flour as it makes for a more exact measurement. If not, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
Add grated apple, grated carrot, shredded zucchini, and raisins to flour mixture; toss well.
Combine canola oil, milk, and eggs in a small bowl, stirring with a whisk.
Add egg mixture to flour mixture, stirring just until combined.
Spoon batter into 12 muffin tin coated with cooking spray.
Bake at 350° for 18 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack before storing or freezing.
I'm also submitting these to April's Tasty Tools Blogging Event featuring muffin pans at Joelen's Culinary Adventures
Wednesday, April 15, 2009
I'm really trying to find healthier ways to eat but still enjoy the food I'm eating. This meal hit the spot. I love chicken parm but I don't love all the frying and breading and cheese that goes on with it so this is my light version. I served it with 2 oz. whole wheat pasta and a spinach salad. A filling and healthy meal.
2 boneless, skinless chicken breasts
4 TBSP fat free ricotta
5 sundried tomatoes, not packed in oil, chopped
1/2 cup seasoned bread crumbs
1/4 cup parmesan cheese
1 tsp olive oil (or a mist, such as the Williams Sonoma Oil Mister)
Split the chicken 3/4 of the way through. Spread 2 TBSP of ricotta onto each breast, then add the sundried tomatoes to each half. Close up the chicken and seal with a toothpick if necessary. Combine the bread crumbs and parmesan cheese on a plate. Spray both sides with the oil mister or cooking spray, or use a pastry brush to coat with the olive oil. Dredge the chicken in the bread crumb mixture and place in a foil lined pan. Cook at 375 for 20 minutes.
Saturday, April 11, 2009
A few weeks ago, the wonderful people at Stonyfield Farm contacted me and sent me a bunch of coupons for their organic Greek yogurt, Oikos. I already eat their yogurt and drink their milk so I was excited to learn they made Greek yogurt too. This morning I was finally able to get to the store and pick some up. I proceeded to make the best chicken salad I've ever made. So delicious and healthy. Thanks Stonyfield for the great idea!
1 container Oikos Greek plain yogurt
9 oz. poached chicken
1 celery stalk, diced
1 TBSP mustard (dijon or spicy brown)
1 TBSP lemon juice
1 avocado, chopped
salt & pepper
Poach the chicken, then once cooled, shred it with two forks. In a bowl, combine the yogurt, mustard and lemon juice. Add in the celery, avocado and chicken and mix well. Salt & pepper to taste.
Monday, April 6, 2009
This is one of the first Rachael Ray recipes I ever made and it's definitely a good one. My one sort of big annoyance with it is all of the dishes it takes to create it. But once I have that first bite, I realize it was all worth it, plus, I know my husband will be kind enough to clean up after me! But seriously, this is a great way to get tons of veggies and still have a cheesy tasting pasta. I did add some cooked boneless, skinless chicken breast to it to add some protein too which is something I would really recommend. Also, this one is loved by kids and adults alike!
Saturday, April 4, 2009
8 oz boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons chilli oil
3 tablespoons green onions (chopped)
1 teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 cup teriyaki sauce
2 teaspoons sugar
1/4 cup dry roasted peanuts
1 bunch of broccoli, chopped
Brown rice, cooked and prepared for two
Combine chicken and cornstarch in a small bowl and toss to coat. Heat oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Add green onions, broccoli, red pepper flakes and ginger to the wok and stir fry until the broccoli begins to turn a darker shade of green.
Combine vinegar, soy sauce, teriyaki and sugar in a small bowl. Mix well and add the sauce to the wok.
Return chicken to the wok and coat with sauce. Heat thoroughly. Top with the peanuts and serve over brown rice.