Here's a favorite for a busy night!
1 lb. lean ground beef
1 medium onion, diced
2 garlic cloves, minced
1 can corn
1 can diced tomatoes
1 can diced tomates with green chiles
1 can green chiles
1 32 oz. container low sodium chicken broth
1 packet low sodium taco seasoning
Optional, for garnish: cilantro, shredded cheese, green onion, avacado, crushed tortilla chips, olives, sour cream
In a medium non stick pan, brown beef over medium heat with onion and garlic. Meanwhile, add all other ingredients to a stock pot except the taco seasoning and the garnish items. Heat through. When beef is fully cooked, drain the fat, add 1/4 cup water and then taco seasoning. Mix, then add to the pot. Garnish with the optional items of your liking. Enjoy!
Wednesday, February 17, 2010
Friday, February 12, 2010
Healthy Hummus
I love Hummus, but unfortunately a lot of the Hummus out there has a lot of extra oil which means it's loaded with extra calories and fat. This version omits most of the oil to make a super healthy version you can feel good about eating! The recipe below is just the very basic version, once you have this version down you can create virtually any kind you want.
Healthy Hummus - Basic Version
1 (15 ounce) can organic garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
1/2 lemon - juice
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil and the juice from one half of a lemon. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Hummus makes a great dip when served with vegetables, crackers or pita bread. It's also delicious when used as a spread on a sandwich or bagel!
Here's some ideas of other types of hummus you can make, just add to the basic version:
For roasted red pepper hummus: add 3-5 roasted red pepper strips (you can buy these canned/jarred)
For artichoke hummus: add one 16 oz can of artichoke hearts (drained & halved)
For sun dried tomato hummus: add 1/4 cup of sun dried tomatoes
For olive hummus: add 1/2 cup black or kalmata or green olives
Healthy Hummus - Basic Version
1 (15 ounce) can organic garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
1/2 lemon - juice
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil and the juice from one half of a lemon. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Hummus makes a great dip when served with vegetables, crackers or pita bread. It's also delicious when used as a spread on a sandwich or bagel!
Here's some ideas of other types of hummus you can make, just add to the basic version:
For roasted red pepper hummus: add 3-5 roasted red pepper strips (you can buy these canned/jarred)
For artichoke hummus: add one 16 oz can of artichoke hearts (drained & halved)
For sun dried tomato hummus: add 1/4 cup of sun dried tomatoes
For olive hummus: add 1/2 cup black or kalmata or green olives
Caramelized Onions
Now, I will be the first to admit that my taste for onions is still not fully developed. It's only been in the last year or so that I have been able to appreciate what onions can do for a dish. I love green onions and I use those in almost every receipe I have, especially for garnish. I still can't handle raw onions but my current obsession is with caramelized onions. Once you make them they can be added to almost anything to add a deep, delicious flavor. You can add them to pizzas, dips, soups, sandwiches, burgers, omlets, mashed potatoes, etc. If you've never made a big batch of these, thing I highly reccomend giving this a try!
1 tablespoon unsalted butter
1 tablespoon olive oil
2 pounds of onions, halved and sliced thin
1 teaspoon brown sugar
Salt & Pepper
1 tablespoon water
Add butter and oil to a non-stick skillet; melt the butter over high heat. Once the butter melts, stir in the onions, brown sugar, and ½ teaspoon of salt. Let it cook, stir on occasion until the onion softens down and is slightly wilted. This should take about 5-10 minutes. Reduce the heat to medium and cook, stir often until the onions turn to deep brown color. It usually takes about 45 minutes to cook down and caramelize the onion but it's worth the wait. Once you achieve the color and caramelization you are looking for take off the heat. Add a dash of water, season it with salt and pepper.
1 tablespoon unsalted butter
1 tablespoon olive oil
2 pounds of onions, halved and sliced thin
1 teaspoon brown sugar
Salt & Pepper
1 tablespoon water
Add butter and oil to a non-stick skillet; melt the butter over high heat. Once the butter melts, stir in the onions, brown sugar, and ½ teaspoon of salt. Let it cook, stir on occasion until the onion softens down and is slightly wilted. This should take about 5-10 minutes. Reduce the heat to medium and cook, stir often until the onions turn to deep brown color. It usually takes about 45 minutes to cook down and caramelize the onion but it's worth the wait. Once you achieve the color and caramelization you are looking for take off the heat. Add a dash of water, season it with salt and pepper.
Baked Potato Soup
Here's an all time favorite in our house. Jake requests this about once a week, and it's another one of those dishes where everyone that tries it, loves it! The original recipe is from a show I saw on the Food Network but I tweaked their version to make it my own:
2 potatoes
2 cans Cheddar cheese soup
16 oz. carton organic, low-sodium chicken broth
1/4 pound of thick sliced bacon
1/2 cup green onion
Light sour cream, for garnish
Pepper, to taste
Cook the potatoes in the oven on high heat until they are cooked through, approximately one hour. This is a great item to do the night before. When potato is cool, cut into 1/2-inch cubes.
Cut up the bacon into one inch cubes and fry until crispy. Drain off fat and set bacon aside on a paper towel to continue to drain. Add the cheese soup & chicken broth to a large pot and bring to a simmer. Add the cooked bacon, green onion and potato to the soup. Add freshly cracked black pepper, to taste. Heat through and then ladle soup into bowls. Garnish with a dollop of sour cream and a few chopped green onions.
This is great served with some crusty bread, such as Sourdough or French. Enjoy!
2 potatoes
2 cans Cheddar cheese soup
16 oz. carton organic, low-sodium chicken broth
1/4 pound of thick sliced bacon
1/2 cup green onion
Light sour cream, for garnish
Pepper, to taste
Cook the potatoes in the oven on high heat until they are cooked through, approximately one hour. This is a great item to do the night before. When potato is cool, cut into 1/2-inch cubes.
Cut up the bacon into one inch cubes and fry until crispy. Drain off fat and set bacon aside on a paper towel to continue to drain. Add the cheese soup & chicken broth to a large pot and bring to a simmer. Add the cooked bacon, green onion and potato to the soup. Add freshly cracked black pepper, to taste. Heat through and then ladle soup into bowls. Garnish with a dollop of sour cream and a few chopped green onions.
This is great served with some crusty bread, such as Sourdough or French. Enjoy!
Cajun Chicken Linguine
I have two versions of this dish...a healthy version and a not so healthy version. I am not even going to share the not so healthy version because it's so bad for you! This lighter version still does the trick when I get a craving for this dish:
1 pound linguine
3 tablespoons olive oil
1 pound chicken breasts or tenders, cut into thin strips
2 teaspoon Cajun seasoning
1 medium onion, sliced
1 large green pepper, sliced
1 large handful sun dried tomatoes (not the oil packed style)
1/2 teaspoon salt
1/4 cup heavy whipping cream
2 medium tomatoes, chopped
1 cup fresh basil leaves, sliced
Bring a pot of salted water to a boil over high heat. Add pasta.
Meanwhile, in nonstick skillet, heat 2 tablespoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook until chicken is done, stirring frequently. Transfer chicken to plate and let rest.
In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until they are tender and browned, stirring occasionally. Add sun dried tomatoes and stir.
Drain linguine and reserve a 1/2 cup of cooking water. Add the linguine to the skillet with onion, bell pepper and sun dried tomatoes. Add cooking water and cream & heat through. Add tomato and chicken with its juices on plate, and toss to mix well. Garnish with basil.
Serve with a side of steamed broccoli or asparagus or a light salad and you are good to go!
1 pound linguine
3 tablespoons olive oil
1 pound chicken breasts or tenders, cut into thin strips
2 teaspoon Cajun seasoning
1 medium onion, sliced
1 large green pepper, sliced
1 large handful sun dried tomatoes (not the oil packed style)
1/2 teaspoon salt
1/4 cup heavy whipping cream
2 medium tomatoes, chopped
1 cup fresh basil leaves, sliced
Bring a pot of salted water to a boil over high heat. Add pasta.
Meanwhile, in nonstick skillet, heat 2 tablespoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook until chicken is done, stirring frequently. Transfer chicken to plate and let rest.
In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until they are tender and browned, stirring occasionally. Add sun dried tomatoes and stir.
Drain linguine and reserve a 1/2 cup of cooking water. Add the linguine to the skillet with onion, bell pepper and sun dried tomatoes. Add cooking water and cream & heat through. Add tomato and chicken with its juices on plate, and toss to mix well. Garnish with basil.
Serve with a side of steamed broccoli or asparagus or a light salad and you are good to go!
Spicy Salsa Mac & Beef
So here's one of those recipes where EVERYONE who tries it raves about it. It's quick, it's easy and it's cheap. It isn't the healthiest meal around but if you serve it with a heaping side of veggies such as salad or broccoli then you will have a fairly balanced meal. The original recipe is from Campbells website but I am giving you the version of how I make it:
1 pound lean, organic ground beef
1/2 cup chopped onion
2 cups uncooked whole wheat fusilli pasta (spiral shaped)
1 can Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® Chunky Salsa
Cook the beef and onion in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Bring a salted pot of water to a boil and stir in the pasta. Cook for 10 minutes or until the pasta is tender, stirring often.
Stir in the cheddar cheese soup and salsa and cook until the mixture is hot and bubbling.
The original recipe, and nutritional information, can be found here: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=50695
1 pound lean, organic ground beef
1/2 cup chopped onion
2 cups uncooked whole wheat fusilli pasta (spiral shaped)
1 can Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® Chunky Salsa
Cook the beef and onion in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Bring a salted pot of water to a boil and stir in the pasta. Cook for 10 minutes or until the pasta is tender, stirring often.
Stir in the cheddar cheese soup and salsa and cook until the mixture is hot and bubbling.
The original recipe, and nutritional information, can be found here: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=50695
Pizza
Do you ever have one of those nights where you are craving pizza, but you know it's not good for you so you just don't have it, or you don't want to spend the money since they can be rather expensive? Well, my friends, I have the solution. It's Newman's Own Roasted Garlic & Chicken Thin & Crispy Pizza. At only 270 calories & 10 grams of fat for a whole third of the pizza, you can have your pizza and eat it too! We have this about once a week in our house. I usually do this on nights when I have ran out of meals to make or on one of the nights when we're going to be busy, or when I have water aerobics. I make a quick and easy side salad to go along with it with light dressing. For $4.89 to feed three people, it's a delicious meal for cheap that you don't have to feel guilty about!
There's five different varities, so give them all a try! Here's a link to a $1 off coupon: http://www.newmansown.com/Coupons.aspx
There's five different varities, so give them all a try! Here's a link to a $1 off coupon: http://www.newmansown.com/Coupons.aspx
Greek Chicken with Acini de pepe Salad
Here's what I made for dinner last night. It was pretty easy, and the results were fantastic....this recipe is a keeper! If any of you know what type of a cook I am, you know I don't really believe in measurements. If I had a recipe for this I would just copy it but since I made this up as I went, you'll have to bear with me :)
Greek Chicken with Acini de pepe Salad
2 Chicken Breasts
1 cup dry Acini de pepe (tiny pasta balls shaped like peppercorns...you can also use Orzo)
2 tablespoons olive oil
1 lemon
1 tablespoon fresh dill
½ cucumber, skin removed, diced
¼ cup of kalmata olives, diced
¼ cup white wine vinegar
¼ cup non fat plain Greek yogurt
Salt and pepper, to taste
Pinch of red pepper flakes
Bring lightly salted water to a boil and add the acini de pepe. Boil until tender, drain, rinse with cool water and set aside. Meanwhile, in a large non stick skillet, heat olive oil. Season the chicken breasts with salt and pepper on both sides, and cook over medium heat until cooked through, flipping only once at the halfway point to create a nice golden brown cust on either side. While chicken is cooking, combine greek yogurt, the juice from half of the lemon, the vinegar, the dill, half of the kalmata olives and a pinch of salt and pepper in a small bowl. Whisk to combine. Add the acini de pepe, diced cucumber, and haf the feta cheese. Stir to combine. When chicken is completely cooked, remove and let rest. Meanwhile, turn the heat off on the stove. Remove excess oil in pan until there is only 1/2 a tablespoon or so left, then use the juice of half a lemon to deglaze the pan, stirring in any brown bits. Add the remainder of the feta cheese, kalmata olives and the red pepper flakes. Stir until combined and then pour sauce over the chicken. Enjoy!
Greek Chicken with Acini de pepe Salad
2 Chicken Breasts
1 cup dry Acini de pepe (tiny pasta balls shaped like peppercorns...you can also use Orzo)
2 tablespoons olive oil
1 lemon
1 tablespoon fresh dill
½ cucumber, skin removed, diced
¼ cup of kalmata olives, diced
¼ cup white wine vinegar
¼ cup non fat plain Greek yogurt
Salt and pepper, to taste
Pinch of red pepper flakes
Bring lightly salted water to a boil and add the acini de pepe. Boil until tender, drain, rinse with cool water and set aside. Meanwhile, in a large non stick skillet, heat olive oil. Season the chicken breasts with salt and pepper on both sides, and cook over medium heat until cooked through, flipping only once at the halfway point to create a nice golden brown cust on either side. While chicken is cooking, combine greek yogurt, the juice from half of the lemon, the vinegar, the dill, half of the kalmata olives and a pinch of salt and pepper in a small bowl. Whisk to combine. Add the acini de pepe, diced cucumber, and haf the feta cheese. Stir to combine. When chicken is completely cooked, remove and let rest. Meanwhile, turn the heat off on the stove. Remove excess oil in pan until there is only 1/2 a tablespoon or so left, then use the juice of half a lemon to deglaze the pan, stirring in any brown bits. Add the remainder of the feta cheese, kalmata olives and the red pepper flakes. Stir until combined and then pour sauce over the chicken. Enjoy!
An Introduction
So, here's the thing. I'm a mom, a daughter, a sister, a full time employee and soon to be a wife. On top of all those things, I am also a cook. I love it. I have a passion for cooking and for food and for learning new tricks and techniques. I am on a mission to be the best cook I can be for my family and also because I truly enjoy it. It's really one of my only hobbies, besides my love of reading. There's always this struggle of me wanting to cook 5 star, 5 course meals that take 5 hours...when the truth is, I get home at 5:15 at night, exhausted from my work day. I have to get into Mommy mode and then get a quick, healthy and flavorful meal cooked for my family. This blog is dedicated to my passion and love for cooking, and also my search for finding easy, healthy meals that I can prepare for my family after a day at work. Enjoy!
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