Tonight starts the first night in our new healthy-eating plan. Learn to love, right?!?! We will be having some chicken, veggies and a salad tonight. I'm also trying to incorporate some new sauces/dressings into our menu that are a lot healthier.....I'll let ya know what they are and where I got 'em ;) Tonight, I bring you....Asian Chicken :)
Asian Chicken
1 lb boneless, skinless chicken breasts
4 T Tamari Sauce (this is a gluten-free soy sauce, found in the health food section of the store. You can also use plain-old soy sauce)
1 T fresh ginger, minced
10-12 asparagus spears, with about 2-3" chopped off the bottom stem (this is the tough part that you don't want to eat)
Salad for tonight: Spring Mix lettuce, w/ green peppers and cucumbers. I've started using Walden Foods dressing; it is also found in the health-food section. It's got less fat and calories and tastes yummy!!!
2 cups hot, cooked rice--we won't be dining w/ this, but feel free to add it :)
Heat grill to med-high heat. Salt and pepper chicken breasts and pour a little bit of oil over them, to keep from sticking. Place in ziploc and add ginger. Marinate for 30 min. Grill 3-4 min per side. Turn grill to low and coat w/ Tamari sauce. Let sit for a few minutes, to let the sauce soak into the chicken.
While the chicken is cooking, coat the asparagus in salt and a little Olive Oil. Grill alongside chicken, 8-10 minutes. Watch carefully--it burns easily!!! Serve chicken (over rice, if preferred), along w/ asparagus and salad. It's a perfect, summery dinner to enjoy outside :)
Tuesday, May 31, 2011
I'm back.......!!!!!!!!
Hello everyone!!! This past month has just been plain crazy!! But we are back from vacation--had a blast in Colorado!!--and ready to get back into blogging our dinners :)
We have recently decided to make some changes in our eating--mainly, to eat healthier!! I feel like meals full of sauce and pasta and gravy don't exactly scream 'live until you're 90'!!! So you'll be seeing some changes in our menus....for the better--I promise!!! I'll try to throw in some ideas for some starch-y add-ons just to satisfy the one's that crave the potatoes :)
Happy Eating friends!!!
We have recently decided to make some changes in our eating--mainly, to eat healthier!! I feel like meals full of sauce and pasta and gravy don't exactly scream 'live until you're 90'!!! So you'll be seeing some changes in our menus....for the better--I promise!!! I'll try to throw in some ideas for some starch-y add-ons just to satisfy the one's that crave the potatoes :)
Happy Eating friends!!!
Monday, May 16, 2011
Dinner May 15, 2011 - Mushroom Ravioli
Hello my loyal chefs!! First, let me give my deepest apologies for abandoning you last week! It was a crazy week--let's just say that ;) But I'm back now!!! And I am STOKED to share this recipe with you. Now, I LOVE a good rich, creamy, Italian dish. I've been craving one so I decided to whip this one up. OhMyGosh--it was amazing!! The flavors compared to a restaurant! Yes, I AM patting myself on the back :) So I bring you....Mushroom Ravioli:
Mushroom Ravioli
1 store-bought pkg mushroom ravioli (or any other kind of ravioli you like)
1 c frozen peas
2 T Olive Oil
2T minced garlic (remember the stuff from the fridge--here's here you use it!!)
1 pkg cream cheese (the full-fat stuff ;)
1/2 c milk
Salt and Pepper
Cook the ravioli according to package directions, adding peas last 2 min of cooking. In another skillet, heat oil over med heat. Add garlic and cook lightly, 4-5min, careful not to burn. Add cream cheese and use a whisk to help it melt. Add milk (you may have to add a little more milk, depending on the consistency you want). Add salt and pepper to taste. Add cooked ravioli and peas. That's it!!! It was sooo yummy!! We had it w/ some french bread and POOF!!! Your magic Italian right in your own kitchen!! Enjoy folks!!!
Mushroom Ravioli
1 store-bought pkg mushroom ravioli (or any other kind of ravioli you like)
1 c frozen peas
2 T Olive Oil
2T minced garlic (remember the stuff from the fridge--here's here you use it!!)
1 pkg cream cheese (the full-fat stuff ;)
1/2 c milk
Salt and Pepper
Cook the ravioli according to package directions, adding peas last 2 min of cooking. In another skillet, heat oil over med heat. Add garlic and cook lightly, 4-5min, careful not to burn. Add cream cheese and use a whisk to help it melt. Add milk (you may have to add a little more milk, depending on the consistency you want). Add salt and pepper to taste. Add cooked ravioli and peas. That's it!!! It was sooo yummy!! We had it w/ some french bread and POOF!!! Your magic Italian right in your own kitchen!! Enjoy folks!!!
Thursday, May 5, 2011
Dinner May 4, 2011 - Crawfish Etouffee
Hello everyone!!! First I would like to say hello to my new follower.....you know who you are ;-) I am always excited when someone joins our dinner-crew!
So, on to dinner tonight. Crawfish Etouffee is a dish I have heard of a time or two......and I've seen people order it several times at a local seafood restaraunt we go to. We went there for my mom's Bday a few weeks ago and my aunt got it--amazing!!!!! So yummy--so I had to try it! Etouffee is a dish that's similar to gumbo, but not quite as thick. It's very spicy (be warned!!!!) and has a richness that leaves an impression on your tongue. So tonight I bring you---Crawfish Etouffee.....
Crawfish Etouffee
2 lb Crawfish Tails (I only used 1lb b/c I wanted to try it first. Also, they didn't have this at my local grocery store. I had to stop at a seafood store to get it. It ran about $13/lb; a little pricey, but sooooooo worth it!!)
1/4 lb butter
1 c onion, chopped
1/2 c bell pepper, chopped
1/2 c celery, chopped
2 T crawfish fat (I couldn't find this. So the recipe says to just use more butter--can't go wrong there!!!)
2 c cold water
1 T cornstarch
1/4 c gr onion, chopped
1/4 c parsley
Creole seasoning blend, to taste *NOTE: this stuff is pretty salty. I added salt in other parts and I wish I hadn't; it was too much. So doing it again, I'd only use this seasoning as my salt)
Pinch dried thyme
Pinch dried oregano
1 bay leaf
2 cups hot, cooked rice
Season crawfish tails in bowl w/ cayenne and black pepper. Heat butter in skillet w/ onion, pepper and celery. Saute for about 5 min. Add crawfish fat (or butter). Add 1 1/2 c water, creole seasoning, thyme, oregano, bay leaf and crawfish tails. Simmer on low for about 30 min. Whisk cornstarch and and 1/2 cup cold water and add to skillet. Add gr onion and parsley. That's it!!! Serve over hot cooked rice and enjoy!!
Note--I didn't serve this to the kiddos. It was a little spicy! I made extra rice and they gobbled it up w/ soy sauce. I loved this one and I hope you will too!!!
So, on to dinner tonight. Crawfish Etouffee is a dish I have heard of a time or two......and I've seen people order it several times at a local seafood restaraunt we go to. We went there for my mom's Bday a few weeks ago and my aunt got it--amazing!!!!! So yummy--so I had to try it! Etouffee is a dish that's similar to gumbo, but not quite as thick. It's very spicy (be warned!!!!) and has a richness that leaves an impression on your tongue. So tonight I bring you---Crawfish Etouffee.....
Crawfish Etouffee
2 lb Crawfish Tails (I only used 1lb b/c I wanted to try it first. Also, they didn't have this at my local grocery store. I had to stop at a seafood store to get it. It ran about $13/lb; a little pricey, but sooooooo worth it!!)
1/4 lb butter
1 c onion, chopped
1/2 c bell pepper, chopped
1/2 c celery, chopped
2 T crawfish fat (I couldn't find this. So the recipe says to just use more butter--can't go wrong there!!!)
2 c cold water
1 T cornstarch
1/4 c gr onion, chopped
1/4 c parsley
Creole seasoning blend, to taste *NOTE: this stuff is pretty salty. I added salt in other parts and I wish I hadn't; it was too much. So doing it again, I'd only use this seasoning as my salt)
Pinch dried thyme
Pinch dried oregano
1 bay leaf
2 cups hot, cooked rice
Season crawfish tails in bowl w/ cayenne and black pepper. Heat butter in skillet w/ onion, pepper and celery. Saute for about 5 min. Add crawfish fat (or butter). Add 1 1/2 c water, creole seasoning, thyme, oregano, bay leaf and crawfish tails. Simmer on low for about 30 min. Whisk cornstarch and and 1/2 cup cold water and add to skillet. Add gr onion and parsley. That's it!!! Serve over hot cooked rice and enjoy!!
Note--I didn't serve this to the kiddos. It was a little spicy! I made extra rice and they gobbled it up w/ soy sauce. I loved this one and I hope you will too!!!
Tuesday, May 3, 2011
Dinner May 3, 2011 - Chicken Spaghetti
Dinner tonight came from a friend that I went to high school with. There is a group of us that's trying to find new, healthy recipes--tasty ones that the whole fam will eat! This one came to me and I tweaked it just a bit. It was fantastic!! Who doesn't love sauce, noodles and cheese?? ;-) Happy dinner!!
Chicken Spaghetti
1 lb boneless skinless chicken breasts, cut into chunks
2 T Olive Oil
1 bell pepper, chopped
1/2 c onion, chopped
Salt and Pepper
1 can crushed tomatoes
1 can diced tomatoes
1 can tomato paste
1 can tomato sauce
1 T Oregano
1 T Crushed red peppers (adjust for heat level)
1/2 T Basil
Pinch of Rosemary
3 cups pasta--you choose
1 c shredded mozz
Heat oil in skillet. Add chicken, peppers and onion. Saute on med-high until chicken is no longer pink. Add next 9 ingredients. Simmer on low, as long as possible to allow the flavors to mesh. Cook pasta according to directions on package. Mix w/ pasta and place in baking dish. Top w/ cheese and place in oven for 20 min. Enjoy this yummy dish w/ some french bread and wine :)
Chicken Spaghetti
1 lb boneless skinless chicken breasts, cut into chunks
2 T Olive Oil
1 bell pepper, chopped
1/2 c onion, chopped
Salt and Pepper
1 can crushed tomatoes
1 can diced tomatoes
1 can tomato paste
1 can tomato sauce
1 T Oregano
1 T Crushed red peppers (adjust for heat level)
1/2 T Basil
Pinch of Rosemary
3 cups pasta--you choose
1 c shredded mozz
Heat oil in skillet. Add chicken, peppers and onion. Saute on med-high until chicken is no longer pink. Add next 9 ingredients. Simmer on low, as long as possible to allow the flavors to mesh. Cook pasta according to directions on package. Mix w/ pasta and place in baking dish. Top w/ cheese and place in oven for 20 min. Enjoy this yummy dish w/ some french bread and wine :)
Sunday, May 1, 2011
Dinner Mat 1, 2011 - Glazed Talapia Fillets w/ Rice
Happy May Day!!!! I hope your May is starting off superb :) This recipe came from a Pampered Chef cookbook I have. I tweaked it a little, b/c it wasn't on my menu and I didn't have all of the ingredients ;) I hope you enjoy my version!!
Glazed Talapia Fillets w/ Rice
5-7 Talapia Fillets
1/2 c Teriakyi sauce
1/4 c water
1 T cornstarch
1 Box Yellow Rice (I use Zattiran's)
1 c frozen peas, thawed
Heat broiler on high. Mix sauce, cold water and cornstarch in bowl w/ whist until smooth. Simmer on low in saucepan, stirring w/ whisk, until thick. Place fillet's in baking dish, sprayed w/ cooking spray, and brush about 1/2 of the glaze over the top of fish. Broil 8-12min, or until fish flakes apart easily w/ fork. *NOTE: I cooked it 8min first, then checked every 2min, until it was done. This will ensure you don't overcook it, causing it to become rubbery.
Cook rice according to box directions. When done cooking, add peas. Serve fish w/ rice and peas. This was amazing! Enjoy :)
Glazed Talapia Fillets w/ Rice
5-7 Talapia Fillets
1/2 c Teriakyi sauce
1/4 c water
1 T cornstarch
1 Box Yellow Rice (I use Zattiran's)
1 c frozen peas, thawed
Heat broiler on high. Mix sauce, cold water and cornstarch in bowl w/ whist until smooth. Simmer on low in saucepan, stirring w/ whisk, until thick. Place fillet's in baking dish, sprayed w/ cooking spray, and brush about 1/2 of the glaze over the top of fish. Broil 8-12min, or until fish flakes apart easily w/ fork. *NOTE: I cooked it 8min first, then checked every 2min, until it was done. This will ensure you don't overcook it, causing it to become rubbery.
Cook rice according to box directions. When done cooking, add peas. Serve fish w/ rice and peas. This was amazing! Enjoy :)
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