Hello my friends!! I hope your Saturday is turning out well! It is very hot here, so I decided to make a light, yummy meal tonight. This one is super-simple and very good!!
Chicken Salad Wraps
2 cans chicken, drained
1/2 c Dijon mustard dressing
1/4 cup yellow mustard
1 stalk celery, chopped
Salt and Pepper, to taste
4-5 heads of endive lettuce, w/ leaves peeled to form cups
Mix chicken, mustard's, celery and salt and pepper. To serve, place small scoop of chicken mixture inside the endive wedges and enjoy!!! It's sooo easy---and absolutely delicious!!!
Saturday, June 4, 2011
Dinner June 2, - Roast & Veggies
Tonight, I dove into my resources to come up w/ a delicious roast that had yummy veggies--and no potatoes!! I turned to the forgotten vegetable--turnips! So, here's the plan....
Roast and Veggies
1.5lb beef roast
2 turnips, peeled and cut into cubes
2 stalks celery, chopped
1 chili pepper, chopped and seeds taken out to adjust to spice preferences
1 gr chili, chopped and again--check the seeds
1T fresh thyme
1 T chopped chives
1 cup gravy--I used a chicken soup/gravy that was amazing!!
This can go in the crockpot in the morning--I used a baking dish I just got and just kept it in the oven all day on 200deg....your choice!!
Place meat in crockpot/baking dish and sprinkle salt and pepper on both sides. Place veggies and herbs on meat and top w/ gravy/soup mix. Cook on low alllllll day---until it's yummy and tender and delish!!!! This one brought the house down!!! The kids wanted more--but there wasn't any!! Enjoy friends!!!
Roast and Veggies
1.5lb beef roast
2 turnips, peeled and cut into cubes
2 stalks celery, chopped
1 chili pepper, chopped and seeds taken out to adjust to spice preferences
1 gr chili, chopped and again--check the seeds
1T fresh thyme
1 T chopped chives
1 cup gravy--I used a chicken soup/gravy that was amazing!!
This can go in the crockpot in the morning--I used a baking dish I just got and just kept it in the oven all day on 200deg....your choice!!
Place meat in crockpot/baking dish and sprinkle salt and pepper on both sides. Place veggies and herbs on meat and top w/ gravy/soup mix. Cook on low alllllll day---until it's yummy and tender and delish!!!! This one brought the house down!!! The kids wanted more--but there wasn't any!! Enjoy friends!!!
Dinner June 3, 2011 - Not Good :(
I just wanted to let you know that not all meals turn out good!! Made some Talapia tonight w/ an Asian sauce that just didn't turn out right. Bummer :( We ate it, b/c I didn't feel like making anything else--but it won't be going on the Repeat List--can't win 'em all!!! On to another day!!!
Wednesday, June 1, 2011
Dinner June 1, 2011 - Grilled Shrimp
Hello, my summer chefs!! I hope the weather has you wanting to fire up the grill, fill up the kiddie pool and grab a beer while you flip some burgers....or tonight, some shrimp :) We will be dining on yummy, grilled shrimp tonight--simple and tasty!!
Grilled Shrimp
1 lb raw, deveined shrimp, peel on
1 T garlic
2T Olive Oil
2 T Chives, chopped (this will add a little extra flavor--I'm trying to incorporate herbs into our menus--bear w/ me!!!)
1T Spicy Oregano (I found this herb plant at the nursery and had to have it!! Not really sure what it is, or exactly how it tastes, but it sounds neat!! You can always just use regular oregano)
Dash of salt
Wooden skewers
Heat grill to med-high. In a ziploc bag, combine all ingredients--except skewers; the shrimp doesn't skewer itself ;)--Shake and let sit for about 10 minutes. Soak skewers in cold water while shrimp sits. Load shrimp onto skewers and grill, 3-4min per side. We had this tonight w/ a small salad made of spinach, yellow peppers and mushrooms. I might serve this w/ a side dish of Asian rice or noodles--those little packets you can buy at the store. But I didn't have that here!! This shrimp was yummy and made it feel like summer. Enjoy :)
Grilled Shrimp
1 lb raw, deveined shrimp, peel on
1 T garlic
2T Olive Oil
2 T Chives, chopped (this will add a little extra flavor--I'm trying to incorporate herbs into our menus--bear w/ me!!!)
1T Spicy Oregano (I found this herb plant at the nursery and had to have it!! Not really sure what it is, or exactly how it tastes, but it sounds neat!! You can always just use regular oregano)
Dash of salt
Wooden skewers
Heat grill to med-high. In a ziploc bag, combine all ingredients--except skewers; the shrimp doesn't skewer itself ;)--Shake and let sit for about 10 minutes. Soak skewers in cold water while shrimp sits. Load shrimp onto skewers and grill, 3-4min per side. We had this tonight w/ a small salad made of spinach, yellow peppers and mushrooms. I might serve this w/ a side dish of Asian rice or noodles--those little packets you can buy at the store. But I didn't have that here!! This shrimp was yummy and made it feel like summer. Enjoy :)
Tuesday, May 31, 2011
Dinner May 31, 2011 - Asian Chicken
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 :)
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 :)
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!!!
Subscribe to:
Posts (Atom)