So if you are a regular reader to my blog, you may know that my family and I are pursuing healthier lifestyle. The biggest change in our life style is to eat all our meals(we have a tendency to forget breakfast and lunch) and to snake health throughout the day.
Here is a recipe that I have made once before, except it brings on a new helath ideal because it is low fat :)
Lemon-Mustard Chicken from BHG
Prep Time: 10 minutes Broil: 25 minutes Makes: 6 servings
2 ½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons of cooking oil
1 tablespoon Dijon style mustard
1 tablespoon of lemon juice
1 ½ teaspoons lemon pepper seasoning
1 teaspoon dried oregano or basil crushed
1/8 teaspoon ground pepper
1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.
2. Meanwhile in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and red pepper. Brush mustard mixture onto chicken. Turn chicken: Brush with remaining mixture. Broil 5 to 15 minutes more or until chicken is no longer pink.
Tuesday, August 31, 2010
Tuesday, August 24, 2010
Spanish Noodles n Ground Beef
Spanish Noodles n Ground Beef
from a Taste of Home
1 pound ground beef
1 small green pepper, chopped
1/3 cup chopped onion
3-1/4 cups uncooked medium egg noodles
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/4 cup chili sauce
1 teaspoon salt
1/8 teaspoon pepper
4 bacon strips, cooked and crumbled
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, chili sauce, salt and pepper. Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Top with bacon. Yield: 5 servings.
Review: Simple, easy to prepare and a great alternative to hamburger helper!
from a Taste of Home
1 pound ground beef
1 small green pepper, chopped
1/3 cup chopped onion
3-1/4 cups uncooked medium egg noodles
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/4 cup chili sauce
1 teaspoon salt
1/8 teaspoon pepper
4 bacon strips, cooked and crumbled
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, chili sauce, salt and pepper. Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Top with bacon. Yield: 5 servings.
Review: Simple, easy to prepare and a great alternative to hamburger helper!
Turkey and Spinach Enchiladas
Turkey and Spinach Enchiladas
from What's Cookin?
1 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 box (9 oz) Green Giant® frozen chopped spinach(used fresh)
1 can (4.5 oz) chopped green chile's, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup fat-free sour cream
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1 can (10 oz) enchilada sauce
8 flour tortillas (8 inch)
1/2 cup mild Thick 'n Chunky salsa
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
Review: Another great recipe! The sauce was delicious great combination of flavors.
from What's Cookin?
1 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 box (9 oz) Green Giant® frozen chopped spinach(used fresh)
1 can (4.5 oz) chopped green chile's, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup fat-free sour cream
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1 can (10 oz) enchilada sauce
8 flour tortillas (8 inch)
1/2 cup mild Thick 'n Chunky salsa
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
Review: Another great recipe! The sauce was delicious great combination of flavors.
September Meal Plan
It it is so hard to believe that it is September! MY how time flies. We have been adjusting to my return to work after summer break. This month will be busy. I have on my menu a combination of meals prepared a variety of ways. I also am striving to cook healthier so you will see the calories per serving to the left. If you are interested in finding out about my dieting journey click here
Hawaiian Meatloaf
Itilian Chicken Roll ups
Provolone & Olive Stuffed Chicken Breasts (207 per serving) recipe coming soon!
Creamy Chicken Bacon and Mushrooms(270 Calories)
Fiesta Chicken Tacos excluding tortilla 170 calories
Swiss & Portabella Mushroom Chicken w/Cooked Spinach(recipe comming soon)
Turkey
Mushroom stuffed Turkey Burgers
Skinny Chimichangas (172 calories)
Hearty Turkey Bake
Beef
Supper Fast Salisbury Steak(under 300 calories)
Itilian Meatloaf Sandwich (270 calories)
Slow Cooker Lasagna
Pork
Pork stuffed with feta and spinach(Under 250 calories)
Mini Frittatas with Ham and Cheese
Sweet and Sour Pork
Hawaiian Meatloaf
Itilian Chicken Roll ups
Provolone & Olive Stuffed Chicken Breasts (207 per serving) recipe coming soon!
Creamy Chicken Bacon and Mushrooms(270 Calories)
Fiesta Chicken Tacos excluding tortilla 170 calories
Swiss & Portabella Mushroom Chicken w/Cooked Spinach(recipe comming soon)
Turkey
Mushroom stuffed Turkey Burgers
Skinny Chimichangas (172 calories)
Hearty Turkey Bake
Beef
Supper Fast Salisbury Steak(under 300 calories)
Itilian Meatloaf Sandwich (270 calories)
Slow Cooker Lasagna
Pork
Pork stuffed with feta and spinach(Under 250 calories)
Mini Frittatas with Ham and Cheese
Sweet and Sour Pork
Tuesday, August 17, 2010
Parmesan Garlic Chicken
Parmesan Garlic Chicken
from: The Cutting back Kitchen
Ingredients
6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
½ cup olive oil
Directions
Mix together cheese, garlic, and dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Place in a greased baking dish and bake at 400 degrees for 45-60 minutes.
To Freeze:
Wrap each chicken breast individually in plastic wrap, then place in a freezer bag. Place all wrapped chicken breasts in a freezer bag. Then on serving day thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
Review: Simple, quick and easy! Yummy too!
from: The Cutting back Kitchen
Ingredients
6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
½ cup olive oil
Directions
Mix together cheese, garlic, and dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Place in a greased baking dish and bake at 400 degrees for 45-60 minutes.
To Freeze:
Wrap each chicken breast individually in plastic wrap, then place in a freezer bag. Place all wrapped chicken breasts in a freezer bag. Then on serving day thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
Review: Simple, quick and easy! Yummy too!
Mozzarella Mushroom Chicken -
Mozzarella Mushroom Chicken
From: Finding Joy in my Kitchen
1-2 T olive oil
3-4 boneless, skinless chicken breasts
1-2 tablespoon garlic powder
2-4 clove garlic, minced
8oz fresh mushrooms, sliced
1 C shredded mozzarella cheese (we used an Italian blend)
Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear.
Meanwhile, in another pan, saute mushrooms in garlic, until just about "done".
Then, stir mushrooms into the skillet to finish cooking.
Layer mushrooms on chicken and top with cheese. Cover, and cook an additional 5 minutes or so until cheese is melted.
Serve
Review: I loved how quick this was, It also had great presentation, of course it has two of my favorite ingredients which are mushrooms and cheese. YUM!
From: Finding Joy in my Kitchen
1-2 T olive oil
3-4 boneless, skinless chicken breasts
1-2 tablespoon garlic powder
2-4 clove garlic, minced
8oz fresh mushrooms, sliced
1 C shredded mozzarella cheese (we used an Italian blend)
Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear.
Meanwhile, in another pan, saute mushrooms in garlic, until just about "done".
Then, stir mushrooms into the skillet to finish cooking.
Layer mushrooms on chicken and top with cheese. Cover, and cook an additional 5 minutes or so until cheese is melted.
Serve
Review: I loved how quick this was, It also had great presentation, of course it has two of my favorite ingredients which are mushrooms and cheese. YUM!
Grilled Meat Loaf Packets
From Betty Crocker
1.5 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1/2 cup Progresso® plain bread crumbs
1 egg
3/4 cup of milk
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired
1. Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
2.Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
Review: I love meal packets because they are a hearty meal all in one dish. This was simple and tasted great.
1.5 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1/2 cup Progresso® plain bread crumbs
1 egg
3/4 cup of milk
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired
1. Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
2.Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
Review: I love meal packets because they are a hearty meal all in one dish. This was simple and tasted great.
Thursday, August 5, 2010
Smothered Skirt Steal
Dinner's for a Year
Smothered Skirt Steak
serves 4
2 large onions, about 6 cups sliced in 1/2 inch rings
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
kosher salt and pepper
1/3 cup beef broth
1 cup packed mozzarella cheese, shredded
2 teaspoons fresh thyme
about 1 and 1/2 - 2 pounds of skirt steak
Heat a large saute pan to medium high and add olive oil and butter. As soon as the butter starts to sizzle, add the onions and toss to coat. Sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn heat to medium, add the garlic and saute the onions, stirring occasionally, for 15 - 20 minutes or until soft and lightly browned. Add the beef stock and cook for an additional 3 - 4 minutes or until most of the liquid is evaporates. Stir in the cheese and thyme and season to taste with additional salt and pepper. Keep warm while the steaks grill.
Rub the steaks with olive oil and sprinkle with salt and pepper. Grill steaks for about 3 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before slicing. Serve with a generous helping of smothered onions.
Quick,easy and yummy
Smothered Skirt Steak
serves 4
2 large onions, about 6 cups sliced in 1/2 inch rings
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
kosher salt and pepper
1/3 cup beef broth
1 cup packed mozzarella cheese, shredded
2 teaspoons fresh thyme
about 1 and 1/2 - 2 pounds of skirt steak
Heat a large saute pan to medium high and add olive oil and butter. As soon as the butter starts to sizzle, add the onions and toss to coat. Sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn heat to medium, add the garlic and saute the onions, stirring occasionally, for 15 - 20 minutes or until soft and lightly browned. Add the beef stock and cook for an additional 3 - 4 minutes or until most of the liquid is evaporates. Stir in the cheese and thyme and season to taste with additional salt and pepper. Keep warm while the steaks grill.
Rub the steaks with olive oil and sprinkle with salt and pepper. Grill steaks for about 3 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before slicing. Serve with a generous helping of smothered onions.
Quick,easy and yummy
Pork Chop Scallop
Pork Chop Scallop
From Easy recipes for Mom's
Serves: 4
4 pork chops
1 pkg. scalloped potatoes
2 T. butter
Milk (as called for in box of potatoes)
Salt
Pepper
Lightly salt & pepper pork chops. In a large skillet, brown pork chops on both sides in butter. Remove from heat; set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk as called for on package. Heat to boiling; reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and chops reach an internal temperature of 160 degrees.
Recipe from The Four Ingredient Cookbook
Review: Simple and filling!
From Easy recipes for Mom's
Serves: 4
4 pork chops
1 pkg. scalloped potatoes
2 T. butter
Milk (as called for in box of potatoes)
Salt
Pepper
Lightly salt & pepper pork chops. In a large skillet, brown pork chops on both sides in butter. Remove from heat; set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk as called for on package. Heat to boiling; reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and chops reach an internal temperature of 160 degrees.
Recipe from The Four Ingredient Cookbook
Review: Simple and filling!
Zesty Slow Cooker Barbecue Chicken
Zesty Slow Cooker Barbecue Chicken
from: This Happy Home
6 frozen boneless, skinless chicken breast halves
12oz bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours.
from: This Happy Home
6 frozen boneless, skinless chicken breast halves
12oz bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours.
July Favorites...
I just wanted to share how much I love monthly meal planning, as I shop once a month for all the meat for the house and non perishable and do weekly runs for perishable products this type of planning helps our family a lot. I also love that within a click or two I have a variety of meal choices. Anyway since I cooked a lot this last month I thought I would recap some of our favorites...
My personal fav's...
Firehouse stuffed Chicken
Strawberry and Spinach Salad
BBQ Pepper Jack Chicken
Hubby's Personal Favorites ..
Turkey Stuffing Pie
White Chicken Enchiladas
Lily's (my picky 3 year old) favorites....
Cheese Bread
French toast Sticks
My personal fav's...
Firehouse stuffed Chicken
Strawberry and Spinach Salad
BBQ Pepper Jack Chicken
Hubby's Personal Favorites ..
Turkey Stuffing Pie
White Chicken Enchiladas
Lily's (my picky 3 year old) favorites....
Cheese Bread
French toast Sticks
Tuesday, August 3, 2010
Meatball Casserole
Meatball Sub Casserole
from Mommy Blessings
1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups shredded mozzarella cheese
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced
In a bowl combine the onions, bread crumbs and Parmesan cheese. Crumble beef over and mix well. Shape into 1-in. balls. Place in a greased, shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper. Spread over the bread. Sprinkle with 1/2 cup mozzarella.
Combine the spaghetti sauce, water and garlic. Add meatballs. Pour over cheese mixture. Sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through. Delicious!
Review: This tasted great! It event tasted good reheated. I was a little syptical of the mayo and cream cheese together, but even my husband said it tasted good.
from Mommy Blessings
1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups shredded mozzarella cheese
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced
In a bowl combine the onions, bread crumbs and Parmesan cheese. Crumble beef over and mix well. Shape into 1-in. balls. Place in a greased, shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper. Spread over the bread. Sprinkle with 1/2 cup mozzarella.
Combine the spaghetti sauce, water and garlic. Add meatballs. Pour over cheese mixture. Sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through. Delicious!
Review: This tasted great! It event tasted good reheated. I was a little syptical of the mayo and cream cheese together, but even my husband said it tasted good.
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