Teriyaki Meatballs

I love this recipe. It’s very flavorful and I had basically all of the ingredients on hand. Also, it’s easy and involves no chopping. I’ve made it twice (once on my sister’s birthday at her request) and plan to make it many times in the future.

Ingredients:
Meatballs:
1.5 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey

3 tablespoons cornstarch
1/2 cup cold water

Directions:
For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth, about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice.

*I found this recipe at: http://www.melskitchencafe.com/2010/01/teriyaki-meatballs.html

Can’t go wrong with any of her recipes! Oh PS- it makes a lot.

Pork Tenderloin with Cabbage & Apple Slaw

Not much to say besides YUM! I'm not a fan of coleslaw, but this cabbage and apple slaw was good. It wasn't creamy or heavy like coleslaw, it was light and full of flavor! I got this from Health magazine.

Ingredients:
1/2 tbsp olive oil
2 pork tenderloins (1 1/4 lb total)
3/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 tbsp rice vinegar
1 tbsp honey
1 small Napa cabbage, quartered, cored, and thinly sliced
1 crisp red apple cut into thin wedges
1/4 c fresh cilantro sprigs

Directions:
Preheat oven to 4oo degrees.

Heat oil in a large ovenproof skillet over med-high heat. Season pork with 1/2 tsp each salt and pepper; cook, turning occasionally for 6 to 8 minutes or until browned.

Put skillet in oven and roast for 12 to 14 minutes or until meat is cooked through. Let rest for 5 minutes before slicing.

Meanwhile, combine vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples. Toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro and serve with pork.

Honey Mustard Chicken & Rice Pilaf

The complete title of this dish is "Honey Mustard Chicken & Rice Pilaf with Kale & Red Peppers." That seemed a little long. I've never used kale before, but I'm assuming it tastes similar to spinach. It looks a lot like spinach and I didn't have kale available, so I used spinach. Spinach was good. This meal was easy and yummy. It was so good that my sister (who is the world's pickiest eater) loved it!

Ingredients:
2 c brown rice
olive oil cookng spray
1 lb boneless, skinless chicken breast, cut into strips
1/4 c diced white onion
1 large bunch kale, stems removed and finely minced
1/2 diced red bell pepper
2 tbsp honey
1/4 c dijon mustard
1/8 c apple cider vinegar
2 tsp extra-virgin olive oil
1 clove minced garlic
sea salt and pepper, to taste
1 tbsp minced fresh parsley

Directions:
Cook rice according to package.

Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to med-high, mist pan with spray, and saute chicken for about 5 minutes or until cooked through. Remove chicken from pan and set aside.

Mist same pan with cooking spray. Add onion, kale and red pepper and saute for about 3 minutes. Add rice to veggies and saute until warm. Remove all from pan and keep warm.

In a medium bowl, whisk together honey, mustard, vinegar, oil, garlic, and 2 tbsp water. Season with salt and pepper. Reheat pan over med-high heat, add chicken and sauce to pan and saute for about 3 minutes.

Divide rice among four plates, top with chicken and sprinkle with parsley. Serve!

Salmon & Vegetable Skewers

I'm not a big fish person. In fact, to be honest, I am not a fish person at all. Eli loves fish and I feel guilty sometimes for not making it, so I made this dinner. This salmon was so tasty! I barely remembered that it was actually fish I was eating. Yum!

Ingredients:
2 c brown rice
1 lb wild-caught salmon fillets, cubed
1 white onion cut into square pieces
1 zucchini, sliced
8 oz whole white mushrooms
olive oil cooking spray
juice of 1 lemon
sea salt and ground pepper, to taste
fresh parsley, for garnish

metal or wooden skewers (if using wooden, soak in water for 20 minutes before using)

Directions:
Cook rice according to package directions. Set aside

Preheat broiler to high. Thread salmon and veggies onto separate skewers, filling 4 skewers of each). Mist salmon and veggies with cooking spray, then brush with lemon juice and sprinkle with salt, pepper, and parsley.

Broil skewers at least 2 to 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve place 1 salmon skewer and 1 veggie skewer over 1/2 cup of rice.

*Tip: I placed tin foil under the skewers because some of the veggies dropped and some of the fish juice fell off. Even though these were yummy, I did not like the smell of fish every time I turned on the oven.

Beef & Broccoli Orange Stir-Fry

This was so delicious! I got this recipe from Clean Eating Magazine (March/April 2010) I made this ages ago, but since I have time now, here's the recipe.

Ingredients:
12 oz soba noodles (in the international food aisle)
olive oil cooking spray
1 lb lean round steak, pounded to 1/4 inch, sliced into strips
1/2 c diced white onion
2 c fresh broccoli florets, bite-size pieces
1/2 julienned red bell pepper
3 tbsp soy sauce
juice of 1 medium orange
1 tbsp orange zest
2 cloves minced garlic
2 tsp honey
2 tsp whole-wheat flour (works with white flour)

Directions:
Cook noodles according to package and set aside.

Heat large nonstick or cast-iron skillet over high heat. Reduce heat to med-high, mist with cooking spray and saute steak for about 5 minutes or until cooked through. Remove steak, leaving juices in the pan.

Mist same pan with cooking spray. Add onion, broccoli and pepper and saute over med-high for about 5 minutes or until cooked through.

In a medium bowl, whisk together soy sauce, orange juice, zest, garlic and honey.

Add steak back to veggies in pan and pour in sauce. Saute over med-high heat for about 2 minutes, then whisk in flour to thicken for another 2 to 3 minutes. Add noodles to pan and cook until warmed.

Enjoy!

Chicken and Broccoli Casserole

Yes, I know we have a lot of chicken and broccoli casserole recipes on this blog. I can't help but share this one, though! It has a great, light flavor. It doesn't have any condensed soup in it (I've been minimizing my use of condensed soup lately). And it's just a bit different than any that I've tried before now. I very much enjoyed it. James even liked it (he loves pasta and broccoli :) )!

I found this recipe at Lillian's Food. It's the same blog where I found the recipe for Spaghetti alla Carbonara. The flavors of her recipes are sophisticated and light. I like them a lot.

Chicken and Broccoli Casserole

adapted from Lillian's Food

Ingredients:

1 lb. uncooked pasta (I used bowtie, but penne or rotini would work well, too)

2 chicken breasts, cut into bite sized pieces

2 broccoli heads, cut into small florets*

vegetable oil

1/2 red onion, diced (other types of onions work, too)

3 T. butter

3 T. flour

3 c. milk

pinch of nutmeg

1/4 c. panko (or other bread crumbs)

1/2 c. grated Parmesan cheese

1 1/2 T. minced fresh flat leaf parsley

*Lillian said that this casserole can be made with almost any vegetable. She listed asparagus and zucchini as good options.

Directions:

Bring a large pot of water to boil. Cook pasta according to directions on package.

Steam broccoli for a couple minutes (longer if you like your broccoli very tender). This casserole doesn't cook in the oven for very long, so you want your broccoli to be almost the way you like it before putting it with everything else.

Heat a little bit of oil in a pan over medium-high heat. Cook chicken until lightly browned on all sides and fully cooked in the middle. Set aside.

In a large saucepan, melt butter over medium heat. Add onions and saute for a few minutes. Add flour, stirring constantly, and cook for a minute or two. Slowly add milk, whisking continuously. Whisk frequently until sauce thickens. Season with salt, pepper, and nutmeg.

Once pasta is finished cooking, drain and return to pot. Add chicken, broccoli, and white sauce to the pot and combine. Pour into a 9x13 baking dish. Turn oven on to broil.

In a small bowl or ziploc bag (I prefer ziploc bags since it's so easy to shake up all the ingredients), combine panko, Parmesan cheese, and parsley. Sprinkle evenly over pasta mixture. Place casserole under the broiler until bread crumbs are golden brown and casserole is bubbling around the edges. Check frequently so that it doesn't burn (it goes fast). Mine took about 5 minutes.

Like I said, I really enjoyed this casserole because it's slightly different from others out there. Be sure to season it with enough salt and pepper so that it isn't too bland. Here's a link to the original recipe: Chicken and Broccoli Casserole.

Chicken Milanese

I got this recipe from my friend, Claudia. I've tried several different breaded chicken recipes, but she said this one was really good, so I thought I would give it a try. I'm so glad I did! The mixture of the spices with the Parmesan cheese makes the breading just packed with flavor. And the breading seals in the juices of the chicken, so it's nice and tender. Paul and I both loved it. It will be making repeat appearances at our dinner table in the future for sure!

Chicken Milanese

Ingredients:

1/3 c. flour

2 eggs

1 1/4 c. plain bread crumbs (I used panko, but any style will work)

2/3 c. grated Parmesan cheese

2 t. dried basil

1 t. dried thyme

4 (6 to 8 oz) chicken breasts

salt and pepper

1/3 c. vegetable oil

Directions:

Prepare your assembly line by getting out three wide and shallow bowls (I use metal pie pans, and they work great). Place flour in the first one. Place eggs in the second one and beat them slightly with a fork. In a small bowl or ziploc bag (I like to use a bag because I can just shake it up to mix it), combine bread crumbs, Parmesan cheese, basil, and thyme. Pour mixture into your third pan.

Place chicken between sheets of plastic wrap and pound to about 1/2 inch thick. I actually just sliced my fat chicken breasts in half to make them thinner instead of pounding them, but you'll get more for your money if you pound them. :)

Pat chicken dry and season both sides with salt and pepper. Dredge chicken in flour first, then eggs, and then coat in breading mixture, pressing lightly to adhere as much of the topping to the chicken as possible.

Heat oil in a large skillet over medium heat. Once oil is hot, place breaded chicken pieces in the skillet and cook until chicken is done, about 4 minutes per side. Remove chicken to a paper towel lined plate to drain excess oil. If you can't fit all your chicken in the pan at once, cook it in batches and keep finished pieces warm in the oven (heated to 150 degrees) on a baking sheet.

Serve with rice or pasta. You can top it with any kind of sauce if you like, but it really stands on it's own legs very well.

I highly recommend this chicken! It is SO flavorful and pretty easy. I also like that I usually have all the ingredients on hand. :)

Hot Artichoke Dip

This was another of my appetizers for my Valentine's Day feast this year. Artichoke dip is one of Paul's favorite things, and this recipe comes from The Pioneer Woman's cookbook, so I just knew it would be a hit. :) It's nice, simple, and flavorful.

I served it with blue tortilla chips and some tiny bread slices (I think it's called cocktail size or something...I can't remember). I preferred the bread, and Paul preferred the chips. ;)

Hot Artichoke Dip

from The Pioneer Woman Cooks

Ingredients:

2 cans (14 oz) artichoke hearts, drained

1 package (8 oz) cream cheese, softened

1 c. mayonnaise

2 green onions, chopped (the whole thing)

1 c. grated Parmesan cheese

dash of salt

cayenne pepper, to taste

black pepper, to taste

Directions:

Preheat oven to 350 degrees.

Place one can of artichoke hearts, cream cheese, mayonnaise, green onions, and cayenne pepper in a food processor (batches in a blender will also work). Pulse mixture 6 or 7 times until well combined but not liquefied. Mix in the Parmesan cheese, and salt and pepper to taste. Set aside.

Roughly chop the second can of artichokes into bite sized pieces. Stir chopped artichokes into the dip gently. Spread mixture into an oven safe dish and bake for 15-20 minutes, until bubbly.

Fruit Dip

This recipe goes way back to Valentine's Day. :) I wanted to have a fruit plate with dip as one of our appetizers (for some reason I thought the two of us needed three appetizers...who knows what I was thinking!). I did a quick search on allrecipes.com, and found literally hundreds of options. I knew Paul wouldn't like anything that had marshmallow fluff in it, so that narrowed things down quite a bit.

I finally settled on this recipe. It was very easy, very quick, and very yummy! I just tried to find the original recipe on allrecipes so that I could link to it, but I couldn't find it. Sorry!

Fruit Dip

Ingredients:

1 box instant vanilla pudding mix (smaller size, 3.4 oz)

1 container (8 oz) frozen whipped topping (like Cool Whip), thawed

1 package cream cheese, softened

1 c. powdered sugar

1 c. whole milk

Directions:

Whip all ingredients together with an electric mixer until smooth and fluffy. Chill until ready to serve.

I thought this dip was especially good with grapes and tart apples. It's not exactly good for you--ha ha--but it is definitely fun! :)

Chicken Spaghetti

This recipe comes from The Pioneer Woman's cookbook. When I first looked through the cookbook, I knew I had to try this recipe because the pictures of it just made my mouth water for some reason. Then, I read through the ingredients, saw that it asked for a cut up fryer chicken, and got scared away for a couple months. I just kept coming back to it for some reason, though, so I finally bit the bullet one day and did it. And boy am I glad I did! It was so yummy!

Working with the fryer chicken was a little yucky (so much of it isn't edible!!), but I figured I'd give it a try. The result is very tasty since it's not just white meat.

Chicken Spaghetti

from The Pioneer Woman Cooks

Ingredients:

1 cut up fryer chicken

1 lb. spaghetti, broken into 2 inch pieces

1 jar (4 oz) diced pimientos, drained

1 small onion

1/4 c. finely diced green bell pepper

2 cans Cream of Mushroom soup

2 1/2 c. grated cheddar cheese

1 t. seasoned salt (Lawry's)

1/4 t. cayenne pepper

pepper to taste

Directions:

Preheat oven to 350 degrees. Place fryer chicken into a stock pot and cover with water. Bring to a boil, then reduce heat to medium and cook for about 25 minutes. Remove chicken from the pot with tongs or a slotted spoon, keeping the water in the pot. Set chicken aside to cool.

Remove 2 cups of the water (now broth) and set aside. Bring the rest of the water back to a boil and cook the spaghetti according to package instructions. Drain spaghetti and discard remaining water.

Remove chicken from the bones and shred or cut into bite sized pieces. I found this easiest to do with my fingers.

Drain the pimientos, finely dice the onion and the bell pepper. Place the spaghetti, cream of mushroom soup, and 2 cups of the cheese in a large bowl. Add the pimientos, onion, and bell pepper. Then, add the seasoned salt, cayenne pepper, and black pepper. Last, add the chicken and the reserved broth. Stir together well and adjust spices if needed.

Pour into a large baking pan (it completely filled a 9x13 dish), and sprinkle with remaining 1/2 c. cheese. Bake 35 to 45 minutes, until bubbly.

This really is a flavorful casserole. It's quite different from any others I have tried. I think next time I will experiment and use chicken breasts and then chicken broth instead of reserved water. It may not be as yummy, but it will be less hassle and probably cheaper (I was surprised at how much a cut up fryer chicken cost!). I'll let you know. :)

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

This salad is so yummy! It makes a nice, light weekday meal. Both Paul and I found it hearty enough to stand alone as a meal, but it would also make a nice side dish for a bigger meal.

I love the flavor of the fresh basil and the shallot. And James really gets a kick out of the tortellini. :)

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

from America's Test Kitchen Family Cookbook

Ingredients:

6 T. olive oil

1/2 c. fresh basil, finely chopped

3 T. lemon juice

1 shallot, minced

1 garlic clove, minced

salt and pepper

1 lb. asparagus, tough ends broken off and sliced on the bias (about 3/4 to 1 inch pieces)

2 packages (9 oz each) fresh cheese tortellini*

1 pint cherry or grape tomatoes, halved

1 oz. Parmesan cheese, grated (about 1/2 c.)

1/4 c. pine nuts**, toasted (optional)

*You can find fresh cheese tortellini with the fresh pastas in the same aisle as the cheese. It can be pricey, but since there is no meat in this dish, the cost is still comparable to other meals.

**OK, pine nuts are extremely expensive! Who knew? I have left these out both times we've had this salad, and it's still been delicious. I'm sure the pine nuts would add a nice texture and flavor to the dish, though, so if you're in the mood to splurge, go for it!

Directions:

Bring a large pot of water to boil and season with 1 T. salt.

In a large bowl (big enough for the whole salad), whisk together the olive oil, chopped basil, lemon juice, minced shallot, minced garlic, 1/2 t. salt, and 1/2 t. pepper.

When water is boiling, add asparagus and cook until tender, about 3 minutes. Scoop out asparagus with a slotted spoon and transfer to a colander, do not discard the water. Return the pot of water to the stove and return to a boil. Rinse asparagus under cold water until cool. Toss asparagus in the bowl with the salad dressing.

When water returns to a boil, cook tortellini according to directions on the package. When pasta is tender, drain and toss with the asparagus and dressing while still hot. Refrigerate salad until chilled (at least 30 minutes).

Just before serving, toss salad with halved tomatoes and Parmesan cheese (and toasted pine nuts, if using). Season with additional salt and pepper if desired.

Enjoy! :)

Spicy Mac and Cheese

This recipe is one of my favorites that I've tried recently. I've made it twice now, and I liked it even more the second time. It comes from one of my favorite food blogs: Annie's Eats.

I'm a big fan of homemade mac and cheese, but Paul tends to find it a little bland for his tastes. He likes this recipe because it is packed with flavor. Definitely not bland at all! It's not too spicy, but it has a nice kick and a wonderful flavor. The combination of the different types of cheese and the spices and vegetables is just really yummy. :)

If you love cheese, you should definitely give it a try!

Spicy Mac and Cheese

Ingredients:

4 c. pasta shapes (this time I used mini bowties, and it was fun)

1/3 c. onion, finely chopped

1/3 c. roasted red peppers*, finely chopped

1-2 jalapeno peppers, seeded and finely chopped (If you want it to be spicier, you could leave in some seeds...I prefer the flavor of the jalapeno without the overwhelming spiciness, so I scrape the seeds and membranes all out with a spoon.)

6 1/2 T. butter, divided

2 1/2 c. milk, plus additional to thin out sauce if needed

1/4 t. cayenne pepper

1/4 t. onion powder

1/4 t. garlic powder

1/2 t. salt

1/4 t. pepper

8 oz. colby jack cheese, shredded

4 oz. pepper jack cheese, shredded

4 oz. sharp cheddar cheese, shredded

4 oz. baguette or crusty Italian bread (or about 1 1/2 c. bread crumbs)

*Roasted red peppers are sold in jars in the same aisle as the pickles and olives. They are a little on the expensive side, but one jar can make this recipe twice. You can also roast your own if you are talented that way. I am not. ;)

Directions:

Preheat oven to 375 degrees.

Boil a large pot of water and cook pasta according to directions on package. When the pasta is done, drain and return to pot. While waiting for water to boil, saute the onion, red peppers, and jalapenos in 1/2 T. butter for 5-7 minutes or until tender. Set aside until needed.

Then, while pasta cooks, melt 4 T. butter in a large saucepan over medium high heat. Whisk in flour and stir continuously for about two minutes. Be careful not to burn the mixture. Slowly whisk in the milk and cook until mixture boils and thickens, about 5 minutes. Reduce heat to medium low. Whisk in spices, and then whisk in the cheeses until well incorporated. If the sauce seems too thick, add some milk to thin it out a bit. (I added 1/2 c. this time, and it was still thick and creamy, but not overly so.)

Combine pasta, vegetables, and cheese sauce. Pour into a greased 9x13 pan (or 2 quart casserole dish).

Cut baguette into chunks and pulse in a food processor until coarse crumbs are formed. Melt the last 2 T. butter in the microwave and pour over bread crumbs. Pulse a few times to distribute the melted butter. Sprinkle bread crumbs evenly over the pasta and cheese. Bake for 25 minutes (or until mixture is bubbly and topping is golden brown). Allow to sit 5-10 minutes before serving.

Here's a link to the original recipe: Spicy Mac and Cheese.

This is definitely one that will be making repeat appearances in our household. :)

Chicken and Dumpling Soup

This is a recipe that Brian and I tried when we were first married from the back of the bisquick box. The recipe is actually just for the dumplings and you just add them to whatever soup you want (with a chicken broth base). We love this recipe, especially during the winter (which seems to be ending here...maybe).

Ingredients:

2 cups bisquick
2/3 cup milk
chicken broth soup

Directions:
Mix bisquick and milk until combined. Drop heaping spoonfuls of dough into boiling broth, reduce heat and cook for 10 minutes uncovered and then 10 more minutes covered.

This is how I make our chicken soup base:
Bring however many cups of water to boil you are going to need (about 10). Add boulion cubes (one for each cup of water). When dissolved add chopped onions, carrots, celery and pepper. Cook for about 5 minutes then add shredded chicken. At this point I add the dumpling dough.

*If you're making this for a small crowd like I usually am do half of this recipe. Half this recipe would feed about 2-3 people. And just so you know, leftovers of this aren't the best so make what you think you'll eat.

* We've found that really small dumplings don't cook as well. They don't fluff and cook through. Weird, but true.

Creamy One Pot Pasta

I made this recipe recently when my family was in town and everyone went back for seconds. So yummy, but also very basic and healthy. The sauce is very light and flavorful and mixes great with the veggies. It's also nice to have another meatless meal (since most of the meals I make have meat in them and that gets expensive at times). I got this recipe from my sister-in-law and I believe she got it from the pampered chef website or something like that.

Ingredients:
4 large garlic cloves, peeled and minced
1 jar of sun dried tomatoes*
3 cans (5 and 1/4 cups) chicken broth
1 lb. uncooked pasta (I used bow tie)*
1 head broccoli (2 cups)
2 medium carrots, peeled and chopped
4 oz. cream cheese
1/4 tsp. salt
1/2 tsp. black pepper
grated parmesan

Directions:
Cook garlic in 1 tbsp. oil in stockpot for a couple minutes. Add broth, cover, and bring to boil. Stir in pasta, cover and cook for 6 to 8 minutes. Meanwhile, chop broccoli and carrots and slice tomatoes. Cut cream cheese into cubes. Add veggies, cheese, salt and pepper to pot. and stir until cream cheese is melted (do not drain pasta). Reduce heat, cover and cook 4-5 minutes or until vegetables are tender.

* Sun dried tomatoes are pretty pricey ($6 a jar at my store)...so I substituted chopped red pepper and I loved how it turned out. I think you can use pretty much whatever veggies you feel like.
* The recipe actually calls for penne or ziti, but I used bow tie pasta because that's what my sister-in-law used the time she made it and I really liked it with that kind of pasta. So I altered the amount of time to cook the pasta (penne would take longer).
* If you like your pasta more on the firm side, I would put the veggies in a bit sooner so they have time to get tender before the pasta gets too soft.

Chicken a la King Wrap

This is tasty! I probably wouldn't put the mushrooms in again (Eli would), but it is YUMMY!

Ingredients:

• cooking spray (I prefer olive oil)
• 1/2 lb boneless, skinless chicken, cubed
• 1/4 c white onion, diced
• 1 c white mushrooms, thinly sliced
• 1/2 c fresh carrots, diced
• 1/2 c frozen peas, thawed
• 2 tbsp whole-wheat flour
• 1/2 c low-sodium chicken stock
• 3/4 c skim milk
• salt & pepper, to taste
• 4 whole-wheat tortillas (medium)

Directions:
Heat nonstick skillet over high heat for 1 minute. Reduce heat to med-high, mist pan with cooking spray and saute chicken for about 5 minutes or until cooked through and no longer pink. Remove from pan.

Mist same pan again with cooking spray. Add onion, mushrooms, and carrots and saute until cook through, about 5 minutes. Add peas and saute until cooked, about 3 minutes.

Add chicken back to panand stir in flour. Add stock and milk, 1/4 c at a time. Stir constantly until sauce is thickened. Add salt and pepper to taste.

Pour chicken-veggie mix into tortilla and roll it up. Enjoy!

Clean Eating Magazine March/April 2010

Meatball Soup

I made this soup last year and kept forgetting to post the recipe. This is a delicious and very healthy soup. We served breadsticks on the side for a perfect meal! This recipe was found in what my family called the checkerboard cookbook (Better Homes and Gardens Cookbook).

Ingredients:
1 beaten egg white
1/2 cup soft bread crumbs*
1/4 cup finely chopped onion
1/8 tsp garlic powder
1/8 tsp black pepper
8 oz. lean ground beef
2 14-oz. cans beef broth
1 14.5-oz. can diced tomatoes with Italian herbs, undrained
1 15-oz. can garbanzo beans, rinsed and drained
1 cup sliced fresh mushrooms
1/2 cup water
1/2 cup dried small bow tie pasta
3 cups torn fresh spinach or 1/2 of 10 oz. package frozen chopped spinach, thawed and well drained

Directions:
In medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six 3/4-inch meatballs (sounds really precise...I just made small meatballs)

Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside

Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boil; add pasta. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through.

*I used regular bread crumbs and I think my meatballs were a little more fragile because of it. I'm not sure. But it turned out with regular bread crumbs.

Turkey & Spinach Roll-ups

I ended up making dinner for my family tonight. My mom was gone for the weekend with my sister and my other sister and I decided to take care of dinner for her. I totally forgot to take a picture, but here is the picture from Clean Eating magazine's website. Tasty and totally worth the time!

Ingredients:

1 tsp EVOO

1 small onion, finely chopped

1 clove garlic, minced

1 lb ground turkey

3/4 tsp ground cinnamon

1/4 tsp nutmeg

1 28 oz can whole tomatoes with juice

1 tsp salt

8 pieces whole wheat lasagna

1 10 oz bag frozen spinach, thawed

1 15 oz tub of ricotta cheese

1 egg

3/4 c grated reduced-fat mozzarella

Directions:

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.

Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

Black Bean, Avocado & Chicken Wrap

I planned this on a menu I forgot to post. This was tasty (although the avocados weren't quite ripe). One was enough for me, but Eli did have two. He loved 'em. And although the recipe didn't call for it, we seasoned the chicken with a little bit of salt-free Cajun seasoning. Enjoy!

Ingredients:

1/4 avocado, smashed with a fork (I used 1/2)

1/4 c. salsa

2 oz. roasted or baked chicken breast, chopped

1/4 c. low sodium canned black beans, rinsed and smashed slightly

2 6-inch whole wheat tortillas

Directions:

Mix salsa with avocados.

Spread avocado-salsa mix on tortillas. Layer with beans, then chicken.

Roll it up and eat it!

This recipe is from Clean Eating Magazine May/June 2009.

Nutella Banana Pockets

This photo doesn't do this treat justice. I was totally craving something sweet, but didn't want to go too far off the deep end, so I found this simple recipe at Off the Wall and it was perfect! I think I need more experience with Phyllo dough.

Ingredients:

6 phyllo sheets

3 tbs butter, melted (I just used PAM)

Nutella

Banana, sliced

Directions:

Preheat oven to 350.

Put down one sheet of dough, spray with PAM. Place another sheet of dough on top, spray and repeat one more time.

Use a pizza roller or knife to divide the dough into 5 strips. Spoon some Nutella on one side of the strip, place a banana slice on top, and then cover with a little more Nutella.

Wrap the dough up into a triangle, like you were folding a flag. Spray with a little more PAM, stick in the oven, and bake for about 10 minutes!

Here's the original recipe. I summarized a little, but they have really good pictures. P.S. they have some more yummy looking food too!

Turkey Meatloaf & Turnip-Cauliflower Mash

Delicious! The only other meatloaf that I have ever really liked was a cheeseburger meatloaf, but this was YUMMY! We also really liked the Turnip-Cauliflower Mash. I was a little worried about that because I've made cauliflower mashed "potatoes" before and they weren't very good. This mash had the same texture as potatoes and it was SO filling! We will definitely make it again!

Ingredients (for meatloaf & mash):

1 lb. ground turkey

1 c. onion, diced

3/4 c. natural oatmeal

1/2 c. carrots, grated

2 egg whites, whisked

2 tsp Italian seasoning, divided

1/8 tsp cayenne pepper

1 6 oz can tomato paste

2 tbsp apple cider vinegar (I would use 1, maybe 1 1/2 next time)

1 clove garlic, minced

1 tsp agave nectar

1 head cauliflower, leaves removed and cut into pieces

2 turnips, skin removed and cut into pieces

2 tsp extra-virgin olive oil

1 tsp dried basil

salt & pepper to taste

Directions:

Preheat oven to 350. In a med. bowl, mix turkey, onion, oatmeal, carrots, egg whites, 1 tsp Italian seasonings and cayenne. Place mix in a 9-inch loaf pan (I just shaped in a loaf).

In another med. bowl, whisk together tomato paste, vinegar, garlic, 1 tsp Italian seasoning and agave. Spread sauce over meatloaf. Bake for 45 to 50 minutes.

Place turnips in a pan with water and bring to a boil. Boil for 20 minutes. Steam Cauliflower for 15 minutes in a steam cooker or steamer over a pot filled with 2 inches of water over med-high heat.

In a large bowl, mash together cauliflower, turnips, oil, basil, salt and pepper (I added a little bit of minced garlic to this too). We actually just stuck everything in the blender and pulsed for a bit.

This recipe came from Clean Eating Magazine, July/August 2009. Love this Mag!