Monday Recipes: Pepper Chicken Stuffed Zucchini

Makes: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Bake: 400 degrees for 10 minutes

Ingredients:

• 4 medium zucchini
• 1 tablespoon grapeseed oil
• 1 yellow pepper (seeded and chopped finely)
• 1/2 white onion
• 3 cloves garlic
• 1-2 pounds chicken
• 1/4 tsp black pepper
• garlic salt to taste
• Slivered almonds
• Crumbled Goat Cheese
• 2/3 cup Brown Rice

Directions:

1. Cut zucchini in half lengthwise and using a small spoon, carefully scoop out flesh leaving a thick shell around edges.
2. Place zucchini cut-side down in glass baking dishes (microwavable) and add 1/2 cup water.  Cover with plastic wrap and vent one side and microwave for 4 minutes.
3. Heat oven  to 400 and in a large non-stick pan heat oil over medium heat.  Sweat onion, peppers, and garlic until translucent.
4. Chop cooked chicken (I grilled mine) into small piece and add to skillet.  Pepper, salt and add almonds and rice.  Let cook in for about 5 minutes.
5. Fill each zucchini and add crumbled goat cheese. Bake at 400 for 10 minutes.  Serve now! :)

{ Monday Recipes: Soup & Polenta }

Ingredients
1 Can - Campbell's Select Light Vegetable Soup (100 calories)
100 grams (1 serving) -  Organic Sun-Dried Tomato Polenta


Directions

1. Bring soup to a boil 
2. Heat separate pan and cut polenta into 1/4 inch round cakes
3. Add 1/4 tsp oil and spoon tablespoons of boiling soup broth over polenta cakes
4. Flip cakes when finished on one side; Repeat process
5. Add cakes to soup when finished cooking (about 5 minutes)

Monday Recipes: It's Back!

Photo by: dandysugar.com

Mexican Feast = 610 calories per serving

Ingredients:

1 can Fat-free Refried Beans

8 oz. chicken (meat only - organic)

Shredded Lettuce (organic)

Zucchini Squash (organic)

1 can tomato sauce

2 tablespoons grapeseed oil

1/2 yellow onion

1 cup white rice (long grain)

2 cups water

1 8oz. can tomato sauce

2 cloves garlic

Garlic Salt to taste

Cilantro

Rice (serving 1 cup):

1. Heat oil in a deep skillet over medium heat. Saute rice until rice is browned.
2. Stir in water and tomato sauce. Season with garlic salt and garlic. Cover, and simmer for 40 minutes, or until rice is cooked and liquid is absorbed.

Beans (1/2 cup):

Heat beans over medium heat and add 1/4 cup water.

Tacos (2):

Heat corn tortillas on griddle (no oil) and fill with shredded chicken (4oz - 2oz per taco), lettuce, cilantro and onions.

Zucchini: grill zucchini and chop and serve with rice.

• Portions:
• 
  

0.5	Cup Beans Refried Canned Fat Free				91.2 Cal
4.0	Ounces Chicken Breast, Meat Only, Roasted				187.0 Cal
2	Items Corn Tortillas, without Added Salt				113.7 Cal
0.5	Cup Lettuce Romaine Shredded				4.0 Cal
1.0	Cup Rice White Long Grain Boiled				205.4 Cal
0.5	Cup Squash Summer Zucchini				9.0 Ca

Monday Recipes: Cream of Pumpkin Soup

It's a rainy day here and thought I'd share this recipe! I've missed posting and am baaaack!

Ingredients

• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

Directions

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil.

Monday Recipes - Doggie Treats

These are great little cookies. Having two dogs, we go through a lot of treats while training them. Plus sometimes their just so cute, that I can't resist a little treat. Anyways, the cost adds up and I always wonder what is in a dog biscuit. So I made my own with things we all have in our kitchens. Try em' out and let me know what your furry friends say!

*Yes, these are human edible, but I wouldn't recommend them.

Ingredients

• 2 1/2 cups whole wheat flour
• 2 eggs
• 1/2 cup canned pumpkin
• 2 tablespoons peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 
  
• Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
3. Bake in preheated oven until hard, about 40 minutes.

Monday Recipes - Goulash

Goulash: a soup primarily from Hungary, usually made with beef, onions, vegetables and spices.

Here is my form (actually my MIL's form of goulash)

Ingredients:

2 Zucchini

Large can diced tomatoes

2 small cans tomato sauce

5 small red potatoes (peeled)

1/2 large yellow onion

1 lb. ground lean turkey

2 cups frozen yellow corn

Chili powder - to taste

2 cloves garlic

Garlic salt - to taste

Pepper - to taste

Directions:

Boil potatoes and cook until almost completely done (but not so much that you could mash them). After cooked, cut into cubes (probably in half, then in half, then in half again - this is why you don't want them too done!)

In a large saute pan, brown turkey; drain any juices. Add chopped onion and minced garlic along with a little EVOO to saute in. Make sure onions are translucent.

Add, large can diced tomatoes, 2 small cans tomato sauce, zucchini, potatoes, chili powder to taste and salt and pepper. Cover and let simmer for 20 minutes. Stir often

Monday Recipes - Thai Yellow Curry Chicken, Tofu and Couscous with Zucchini

Whew that was a long name! I served chicken and tofu marinated in yellow curry over white rice. The couscous was a side dish.

Curry Dish

Ingredients:

4-5 chicken breasts (cut into small strips)

1 bottle Thai Yellow Curry from Trader Joes

One package Firm Tofu

Snap Peas (2 handfuls)

Directions:

Marinate in Curry and add to saute pan for 15 minutes. Add peas at 5 minutes. Serve over white rice (We use japanese rice)

Couscous Ingredients:

1 cup couscous

2 cups chicken broth

2 cove garlic

Garlic Salt

Pepper to taste

1 tbsp EVOO

1 large zucchini

Directions:

Add chicken broth, pepper, salt and EVOO to pot and bring to a boil. Add couscous and take off heat and cover for 10 minutes. It's that easy!

Saute zucchini with garlic and add couscous and saute until mixed well. Serve as a side dish.

Monday Recipe -Thai Chicken Pizza

*Recipe courtesy of Adoree and Jeff Johnson

INGREDIENTS
Sauce:
Fat-free Italian Dressing
Peanut Butter
Soy Sauce
Honey
Red-Pepper Flakes

Dough:
White Flour
Wheat Flour
Yeast - Rapid Rise
Olive Oil
Garlic
Rosemary
Thyme
Hot Water
Toppings: Red bell pepper, yellow bell pepper, snap peas and Chicken (3 breasts chopped into small chunks and pan browned)


DIRECTIONS:
Sauce:
3/4 cup Fat Free Italian Dressing - to taste ( I like mine more peanut buttery and spicy)
3 tbls Peanut Butter - to taste
2 tbls Soy Sauce
2 tbls Honey
2 tsp Red Pepper flakes - to taste

Whisk until smooth and creamy.

Dough:
Use a food processor

3/4 cup white flour, 3/4 cup wheat flour. Blend

Add 1/4 tsp sugar, 3/4 tsp salt, 1 packet Rapid Rise Yeast. Blend.

Optional: add Thyme/Rosemary/Garlic* I used all 3 and it was delicious!

Add 2 tsp olive oil.

Here's the tricky part...
You're going to add a little over 1/2 cup of hot (120-150 degrees) water. Add slowly. You'll want to see the dough sticking together, but not overly tacky. If it gets too tacky, add flour. Too dry, add more water.

Blend for about 30 seconds. Remove and place in a large bowl. Leave plenty of room for the dough to expand. Make sure to first spray the bowl with olive oil. The fought should be in a round ball. Spray with olive oil. Cover with plastic wrap. Let sit for 20 minutes.

Flatten, add toppings, and cook on 550 degrees for 7 minutes.

Enjoy.

Monday Recipe - Homemade Crunchy Slaw

Yesterday I made pulled pork sandwiches from the slow cooker with slaw and roasted potatoes.  I had never made slaw before so I just started to throw ingredients together and came up with this recipe.  Steven loved it and for not being a "slaw lover" myself, I thought it was delicious.  My favorite things to do with slaw is to add it to the sandwich itself!

Enjoy....It's Monday! :)

Ingredients:

1 package pre-made slaw mix (16 oz)

1/2-3/4 cup mayonnaise

1/4 vegetable oil

3/4 cup chopped cashews

2 tablespoons minced cilantro

1/2 can chopped water chestnuts

1/4 cup sugar

1/4 cup white wine vinegar

salt and pepper to taste

2 tsp sesame oil

Directions:

In a large bowl mix slaw, cashews and water-chestnuts, cilantro and pepper.  In a side small bowl mix oil, mayo, sugar and white wine vinegar.  Add salt to taste! *Depending on how much sugar you use, will effect how much salt you'll need.  

Pour dressing mixture over slaw mix and refrigerate for an hour.  

Monday Recipes - Baked Cranberries

Ingredients

• 1  (12-ounce) bag fresh or frozen cranberries, thawed
• 3/4  cup  sugar (you will need all of it!)
• 1/4  teaspoon  ground cinnamon
• Dash of freshly grated nutmeg
• 2  tablespoons  light rum * this is optional and I did not add it to mine because we didn't have rum in the house :)
  

Preparation

Combine cranberries, sugar, cinnamon, and a nutmeg in an 8-inch square baking dish coated with cooking spray; cover tightly with foil. Bake at 350° for 30 minutes; uncover and stir gently. Bake, uncovered, an additional 15 minutes or until cranberries are tender and sauce is syrupy. Remove from oven; stir in rum. Cool to room temperature. Chill at least 1 hour before serving.

Enjoy!

Monday Recipes - White Chicken Chili

A day late and a recipe just for you! This was tasty and a good afternoon snack type dish. I wouldn't use it as my main dish again anytime soon, but overall it had a lot of flavor, wasn't too spicy (You could alter the ingredients for kids) and was very simple to make. I would say serve with warm french bread or tortilla chips.

Ingredients

* 1 tablespoon canola oil
* 1 large poblano pepper, seeded and chopped
* 1 large jalapeno pepper, seeded and chopped
* 1 medium-size onion, chopped
* 1 tablespoon chopped garlic
* 1 tablespoon plus 1/2 teaspoon ground cumin
* 1-1/2 teaspoons ground coriander
* 2 pounds bone-in split chicken breasts, skin removed
* 2 cans (14.5 ounces each) cannellini beans, drained and rinsed
* 1 cup low-sodium chicken broth
* 1 tablespoon lime juice
* 1/2 teaspoon salt
* 1/4 cup reduced-fat sour cream (optional)
* 1/4 cup cilantro leaves (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Place peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander in skillet; cover. Cook, stirring, for 6 minutes.

2. Transfer vegetables to slow cooker; add chicken, beans and broth. Cover; cook on HIGH for 4 hours or on LOW for 6 hours.

3. Remove chicken with a slotted spoon. Check liquid for bones. Stir in remaining 1/2 teaspoon each cumin and coriander, lime juice and salt.

4. Shred chicken meat; stir into slow cooker. Serve with sour cream and cilantro, if desired.

(from FamilyCircleMagazine or familycircle.com)

Monday Recipes - Fried Eggplant

This is a yummy addition to a staple italian meal. I like to use this instead of garlic bread because you get your veggies and it still has a good flavor with a crunch like you get with bread. These will supper flexible one they are cooked so the outside will be crispy but inside like a cooked zucchini.

INGREDIENTS (Nutrition)
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten

2 cups dry bread crumbs

Garlic Salt

Pepper
Parmesan Cheese (powdered kind)

DIRECTIONS
Heat oil in a large skillet over medium-high heat.

Add salt pepper and cheese to bread crumbs and mix together. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Serve with tomato sauce if desired.

Monday Recipes - Custom Cookbooks

The search began about a year ago to find a website that would allow you to build your own custom cookbook. I wanted something that people would be excited about, something where when I wanted to, I could add more recipes (because right now I don't have 5,000 recipes to add in).  Most sites allow you to create a bound book, but what happens when I find a new recipe and I want to add it?  I also didn't want to handwrite all my recipes (my handwriting just isn't that great).

I finally stumbled across TasteBook.  This site is fantastic! I've already started with some favorites and am going to slowly add and create my own cookbook. It's a full binder with customizable pictures, recipes and even some that you can choose from their website. So, if you have a favorite picture of you and your mom cooking a family recipe together, you can add it on that recipe page and they'll print it out on nice book-quality paper.  You can create a dessert book and side dish book or combine them all like a standard cookbook (Appetizers, Main Dishes, etc.)

I'm so excited for this!  So, if you have been collecting or making any Monday Recipes you can customize a place in your book for your favorites!

Yippee!  

P.S. I tried the Key Lime Pie last night and while it was good, I don't think my favorite pie will be Key Lime anytime soon....it was so tart!

Monday Recipes - Key Lime Pie

The more people I meet and make food for, the more I hear about food allergies. Some can't have dairy, others wheat, while me, I can't have beef.  This recipe came from a mom that has a child with food allergies, so you're sure that the food tastes good because kids are picky and she's probably not feeding her kids junk, so most recipes are healthier.

I am trying this recipe (<--) today because I've never had Key Lime Pie.  I'm extra excited because we never get to have creamy cakes or pies due to dairy being included so this will be quite a treat.  

Do any of you have special recipes you make because of food allergies?

Monday Recipes - Virginia Rolls

I've been wanting a bread maker for sometime and have yet to find one that does all the things I want it too (actually, that's a bad excuse, I just haven't had time to research the kind I want!)

These rolls looked amazing! Yummy!

--------------
Virginia Light Rolls
Makes 16 dinner rolls
For 1 1/2- or 2- pound-loaf machines

1 cup plus 1 tablespoon milk
3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but add no more than 2 to 3 extra tablespoons of flour, as needed, if you think it necessary.

Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2- to 3- inch cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long side touching. Brush some melted butter on tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.

Twenty minutes before baking, preheat the oven to 375°F.

Place the baking sheet in the center of the oven and bake for 25 to 28 minutes, until golden brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room temperature and reheat.

Monday Recipes: Pancakes Part 2

These looked amazing and I am going to try them this weekend. I wanted to share these with you though and thought maybe one of you would try them before me! I found it from this site and enjoyed this blog a lot!

Let me know what you think of these!

Blueberry Cornmeal Pancakes with Orange Maple Butter
Martha Stewart Living

1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 tablespoons unsalted butter, melted & cooled
1 large egg, lightly beaten
2 cups fresh blueberries
Orange Maple Butter
Pure maple syrup

1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

2. Preheat oven to 200 degrees (for keeping pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (don't wait for bubbles to form on this recipe...they won't show up!). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter and pure maple syrup.

Orange Maple Butter
Martha Stewart Living

4 ounces unsalted butter, softened
1 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 teaspoon finely grated orange zest
1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.

Food Diary - Great Site Choice!

This blog gives me so much ambition to cook super yummy things. Check out this item! Whoo hoo! Maybe this will be the next Recipe Monday!

Monday Recipes - Roasted Red Potatoes, Zucchini, Lemon Pepper Chicken

Serves 2

INGREDIENTS:

(2) Boneless, Skinless Chicken Breasts

1/2 Bottle Lawry's Lemon Pepper Marinade 

2 small zucchini

6 small Red Potatoes

Salt

Pepper

Dill

Olive Oil

DIRECTIONS:

Marinate for 1 hour chicken in Lemon Pepper Marinade.  Wash potatoes and chop into quarters.  Add olive oil, salt, pepper, and dill.  Put on baking/cookie sheet face down (I also put down foil for easier clean up!)  Cook on 450 degrees for 35 minutes.

Add chicken to grill and cook 6-7 minutes each side depending on thickness on medium heat.  

Slice Zucchini in half and chop in slivers to prep for boiling.  Boil water for zucchini and add sea salt to taste (blanch  in boiling water for 3-4 minutes) - wait to do this until your chicken and potatoes are almost done.

Serve with Sweet tea!

Recipe THURSDAY??? - Fried Rice

Sorry to those folks who look out for Mondays Recipes, but I had to blog this recipe today.  Steven made me the best fried rice the other day and I have to share the recipe with you.  Keep in mind...this is not a healthy recipe, but sure is yummy!

INGREDIENTS:

2-3 cups Japanese Rice (sticky rice)

4-6 strips peppered bacon

Soy Sauce

1-2 eggs

DIRECTIONS:

Fry bacon until done - not crispy.  Chop into little pieces and set aside.

Make the rice (I use a rice cooker).  Once it is done, bring a separate pan and place rice into pan with sliced bacon.  Add 3-4 tablespoons of bacon grease and soy sauce to taste (I told you this wasn't healthy!)

In a separate pan, scramble eggs.  When done add eggs to the rice/bacon mixture.

Serve hot for breakfast or an afternoon lunch.  It's yummy I promise!

Monday Recipes - Banana Pancakes and Lil' Smokies

Tried these on Saturday morning and they were really good.  Note: DO NOT USE BISQUICK AS A SUBSTITUTE.  They will come out very dry!

INGREDIENTS (Nutrition)
1 cup all-purpose flour
1 tablespoon white sugar (or Stevia - be sure to look at the measurement modification for Stevia*)
2 teaspoons baking powder
1/4 teaspoon salt
1 tsp vanilla
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 semi-ripe bananas, mashed (I only used 1, but 2 could have been good too)

DIRECTIONS
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake (they will be large).

Serve with Lil' Smokies Turkey Sausages!