We tried this new recipe and really liked it--and it's great for the diet!
1 c rice (we use brown rice)
1 t oil (or substitute non-stick spray)
1 T fresh ginger, minced (I used the stuff in a tube)
3 cloves garlic, minced
1 lb boneless chicken breast cut into 1 inch cubes
1/2 t salt
1/2 t freshly ground pepper
1 c chicken broth
1/4 c hoisin sauce
juice from 1 lime
1 t lime zest
1 pkg frozen stir fry veggies, defrosted
1/4 c cashews
Prepare rice according to package directions.
Heat oil in a non-stick pan. Add garlic and ginger and cook for 1 minute. Add chicken and brown chicken on all sides. Season with salt and pepper. Add chicken broth, hoisin sauce, lime juice and lime zest; simmer for 8-10 minutes or until sauce starts to thicken up. Add veggies and heat through. Serve chicken and veggies over the rice, and garnish with the cashews.
Serves 4; 300 calories/serving (275 if oil is omitted)
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, January 11, 2009
Sunday, August 17, 2008
Menu Planning Monday (well, Sunday night)
I've been hit early by no sleep nights--I still have three months of pregnancy before middle of the night feedings, and insomnia has hit hard. I've been waking up between 2 and 4 am, starving; I eat something (cereal or toast with something), but then I can't go back to sleep. That plus "back to school" stuff this week makes it imperative I actually plan what we eat this week--else we'll have a week like last week (hello Mexican restaurant, Pizza Hut and Steak & Shake!) The good news is we did a freezer food exchange, so the freezer is well stocked! I've also lost my daytimer (a very bad week for that), so I'll include what's up each day:
Monday (Harmony dance at 3:30; tea for women faculty, 3:30-5)
Lunch: Ham and cheese sandwiches, grapes, milk, monster cookies
Dinner: Salad, Bean and rice enchiladas (thanks Jen!), cucumbers from the garden
Tuesday (kids to dr at 3, reception for new faculty 5-7)
Lunch: Pancakes, yogurt, peaches
Dinner: Adults will eat at the reception, I don't know what we're doing with the kids yet!
Wednesday (lunch meeting, 2 pm meeting, opening picnic at the President's)
Lunch: Hot dog, mac & cheese, carrots, apple slices
Dinner: Kids at the Little Greenhouse; whatever they serve :)
Thursday (training all morning, grad school reunion dinner, Patrick out of town)
Lunch: Sandwiches, fruit, veggies, juice
Dinner: Kids at picnic with church friends???
Friday (grad school reunion, may have friends down for dinner, prep for garage sale)
Lunch: Clean out the fridge :)
Dinner: New favorite Italian sausage dish (see below), bread, salad, Cherries Jubiliee
Saturday(garage sale, students moving into apt upstairs, meet my freshman advisees)
Lunch: sandwiches, fruit, chips
Dinner: OUT!
Sunday (teach Kid's church, 15 freshmen advisees over for dinner)
Lunch: Either pack a picnic or out with friends
Dinner: Cumin lime pork tenderloin, salad, corn, stuffing, brownie sundaes
OK, I just realized how RIDICULOUS this week is. But I don't know what can go--all the school events are required, and the garage sale is to get rid of the stuff from the last set of tenants (so it needs to go before this set moves in!). I don't like weeks like this, with multiple evening events where kids aren't welcome--luckily those are a rarity. Advice and prayers are welcome, especially for sleep!
Italian Sausage Bake (variation on last Sunday's USA today recipe)
1.5 lbs italian sausage (or turkey sausage), cut into 1 inch slices
3 cups cherry tomatoes (ours are going crazy!)
1/2 Vidalia onion, chopped
1 red pepper (from our garden!)
4 cloves garlic, sliced
2 tsp thyme
1 T balsamic vinegar
1 T olive oil
2 cans white beans (I'm blanking on their names)
Toss all ingredients except beans in a roasting pan. Bake at 425 for 45 minutes. Stir and add beans and 1/4 c of the liquid from the beans. Roast 15 more minutes.
Monday (Harmony dance at 3:30; tea for women faculty, 3:30-5)
Lunch: Ham and cheese sandwiches, grapes, milk, monster cookies
Dinner: Salad, Bean and rice enchiladas (thanks Jen!), cucumbers from the garden
Tuesday (kids to dr at 3, reception for new faculty 5-7)
Lunch: Pancakes, yogurt, peaches
Dinner: Adults will eat at the reception, I don't know what we're doing with the kids yet!
Wednesday (lunch meeting, 2 pm meeting, opening picnic at the President's)
Lunch: Hot dog, mac & cheese, carrots, apple slices
Dinner: Kids at the Little Greenhouse; whatever they serve :)
Thursday (training all morning, grad school reunion dinner, Patrick out of town)
Lunch: Sandwiches, fruit, veggies, juice
Dinner: Kids at picnic with church friends???
Friday (grad school reunion, may have friends down for dinner, prep for garage sale)
Lunch: Clean out the fridge :)
Dinner: New favorite Italian sausage dish (see below), bread, salad, Cherries Jubiliee
Saturday(garage sale, students moving into apt upstairs, meet my freshman advisees)
Lunch: sandwiches, fruit, chips
Dinner: OUT!
Sunday (teach Kid's church, 15 freshmen advisees over for dinner)
Lunch: Either pack a picnic or out with friends
Dinner: Cumin lime pork tenderloin, salad, corn, stuffing, brownie sundaes
OK, I just realized how RIDICULOUS this week is. But I don't know what can go--all the school events are required, and the garage sale is to get rid of the stuff from the last set of tenants (so it needs to go before this set moves in!). I don't like weeks like this, with multiple evening events where kids aren't welcome--luckily those are a rarity. Advice and prayers are welcome, especially for sleep!
Italian Sausage Bake (variation on last Sunday's USA today recipe)
1.5 lbs italian sausage (or turkey sausage), cut into 1 inch slices
3 cups cherry tomatoes (ours are going crazy!)
1/2 Vidalia onion, chopped
1 red pepper (from our garden!)
4 cloves garlic, sliced
2 tsp thyme
1 T balsamic vinegar
1 T olive oil
2 cans white beans (I'm blanking on their names)
Toss all ingredients except beans in a roasting pan. Bake at 425 for 45 minutes. Stir and add beans and 1/4 c of the liquid from the beans. Roast 15 more minutes.
Sunday, July 6, 2008
Curried Chicken four ways
Curried Chicken, Veggies and Couscous (from Best Loved Casseroles)
1 pkg frozen vegetable medley (16 oz)
1 lb chicken, cut into bite sized pieces
2 t curry powder, divided
¾ t garlic powder
2 T flour
1/8 t red pepper
1 T oil
1 can chicken broth
1 c uncooked couscous
Thaw veggies in microwave.
Mix 1 t curry powder, garlic powder, flour and red pepper in Ziploc bag or bowl. Toss chicken in mixture.
Heat oil in large skillet over medium high heat. Add chicken to hot oil. Cook 5-6 minutes, until chicken is no longer pink in the middle, turning occasionally.
Transfer chicken to plate and set aside. Add broth and remaining curry powder to skillet; bring to a boil.
Stir in thawed vegetables; return to a boil. Stir in couscous top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
I like these alternative uses for the curry chicken: Coat and cook chicken as above. Mix with diced apples, pecans or walnuts, and plain yogurt. Serve either warm over rice, as a salad, or in a pita.
1 pkg frozen vegetable medley (16 oz)
1 lb chicken, cut into bite sized pieces
2 t curry powder, divided
¾ t garlic powder
2 T flour
1/8 t red pepper
1 T oil
1 can chicken broth
1 c uncooked couscous
Thaw veggies in microwave.
Mix 1 t curry powder, garlic powder, flour and red pepper in Ziploc bag or bowl. Toss chicken in mixture.
Heat oil in large skillet over medium high heat. Add chicken to hot oil. Cook 5-6 minutes, until chicken is no longer pink in the middle, turning occasionally.
Transfer chicken to plate and set aside. Add broth and remaining curry powder to skillet; bring to a boil.
Stir in thawed vegetables; return to a boil. Stir in couscous top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
I like these alternative uses for the curry chicken: Coat and cook chicken as above. Mix with diced apples, pecans or walnuts, and plain yogurt. Serve either warm over rice, as a salad, or in a pita.
Pork in orange sauce
Pork in orange sauce (from The Tapas cookbook)
2 T olive oil
small onion, sliced fine
1 ½ lb pork, cut into 1 inch cubes
¾ c orange juice (preferably fresh)
grated rind of two oranges
¾ c chicken broth
2 green chiles, chopped, or 2 tsp chili paste
1 tsp garlic, crushed
1 T cilantro or parsley, chopped
2 tsp corn starch
1 T cold water
In a large skillet, heat the oil. Saute the onion until soft and golden. Place aside.
Add the pork to the pan and cook, turning until it is browned on all sides.
Combine the orange rind, orange juice, broth, chile, garlic, and cilantro or parsley, and pour over the pork. Bring to a boil and add the onion slices. Simmer for 10 minutes.
Mix the cornstarch and water; add to the sauce and allow to thicken.
Serve with brown rice.
2 T olive oil
small onion, sliced fine
1 ½ lb pork, cut into 1 inch cubes
¾ c orange juice (preferably fresh)
grated rind of two oranges
¾ c chicken broth
2 green chiles, chopped, or 2 tsp chili paste
1 tsp garlic, crushed
1 T cilantro or parsley, chopped
2 tsp corn starch
1 T cold water
In a large skillet, heat the oil. Saute the onion until soft and golden. Place aside.
Add the pork to the pan and cook, turning until it is browned on all sides.
Combine the orange rind, orange juice, broth, chile, garlic, and cilantro or parsley, and pour over the pork. Bring to a boil and add the onion slices. Simmer for 10 minutes.
Mix the cornstarch and water; add to the sauce and allow to thicken.
Serve with brown rice.
Saturday, March 22, 2008
Asian pork/beef recipe
Someone requested this in my Menu Planning Monday post, so here it is!
Asian Pork Tenderloin or Beef
1/2 c lite soy sauce
2 T sesame oil
1/3 c brown sugar
2 T Worchestershire sauce
2 T lemon juice
4 cloves garlic, minced
1 T dry mustard
1 1/2 t pepper
1 lb strip steak sliced thin, or 1 lb pork tenderloin, sliced into strips
Mix first eight ingredients together; marinate meat in mixture, 1 hr to overnight (sometimes I put it in the freezer for later use). Heat frying pan very hot with a little bit of spray oil; drain marinade from meat and save. Cook meat until browned, 2-3 minutes/side. Meanwhile, mix 2 t corn starch with a small amount of the marinade; put mixture into the rest of the marinade. Boil marinade until it thickens. Serve meat in lettuce leaves with a little of the thickened sauce, with brown rice and steamed stir fry veggies (from a frozen package) on the side.
Asian Pork Tenderloin or Beef
1/2 c lite soy sauce
2 T sesame oil
1/3 c brown sugar
2 T Worchestershire sauce
2 T lemon juice
4 cloves garlic, minced
1 T dry mustard
1 1/2 t pepper
1 lb strip steak sliced thin, or 1 lb pork tenderloin, sliced into strips
Mix first eight ingredients together; marinate meat in mixture, 1 hr to overnight (sometimes I put it in the freezer for later use). Heat frying pan very hot with a little bit of spray oil; drain marinade from meat and save. Cook meat until browned, 2-3 minutes/side. Meanwhile, mix 2 t corn starch with a small amount of the marinade; put mixture into the rest of the marinade. Boil marinade until it thickens. Serve meat in lettuce leaves with a little of the thickened sauce, with brown rice and steamed stir fry veggies (from a frozen package) on the side.
Sunday, March 9, 2008
Moroccan Chili with 10,000 grains of sand
This is a new favorite at our house! I've adapted it to be lower fat from Rachel Ray's Just In Time...
2 lbs ground turkey or beef
2 T chili powder
½ T ground cumin
½ T paprika
1 T ground coriander
1/3 t ground cinnamon
1 bay leaf
1 large onion, chopped
1 bell pepper, seeded and chopped
2 cloves garlic, chopped
Zest and juice of 1 lemon
2 T Worcestershire sauce
1 15 oz can tomato sauce
1 ¾ c chicken stock
4 dried figs, chopped
6 dried apricots, chopped
11/2 c couscous
3 to 4 T pine nuts, toasted
½ T dried mint
Brown meat until it’s not pink, 3-4 min. Season with the chili powder, cumin, paprika, coriander, and cinnamon. Add the bay leaf, onions, bell pepper, and garlic to the pan and cook until the onions are soft, about 8 minutes. Stir in the lemon zest, Worcestershire, and tomato sauce, and reduce the heat to a simmer.
In a pot with a tight fitting lid, combine the stock and dried fruit and bring to a boil. Add the couscous, stir, the turn off heat and cover. Let stand for 5 minutes. Add the nuts, herbs and lemon juice and fluff with a fork.
Remove the bay leaf from the chili and discard. Ladle the chili into shallow bowls and top with a small mound of couscous “sand”. Serve with pita bread.
2 lbs ground turkey or beef
2 T chili powder
½ T ground cumin
½ T paprika
1 T ground coriander
1/3 t ground cinnamon
1 bay leaf
1 large onion, chopped
1 bell pepper, seeded and chopped
2 cloves garlic, chopped
Zest and juice of 1 lemon
2 T Worcestershire sauce
1 15 oz can tomato sauce
1 ¾ c chicken stock
4 dried figs, chopped
6 dried apricots, chopped
11/2 c couscous
3 to 4 T pine nuts, toasted
½ T dried mint
Brown meat until it’s not pink, 3-4 min. Season with the chili powder, cumin, paprika, coriander, and cinnamon. Add the bay leaf, onions, bell pepper, and garlic to the pan and cook until the onions are soft, about 8 minutes. Stir in the lemon zest, Worcestershire, and tomato sauce, and reduce the heat to a simmer.
In a pot with a tight fitting lid, combine the stock and dried fruit and bring to a boil. Add the couscous, stir, the turn off heat and cover. Let stand for 5 minutes. Add the nuts, herbs and lemon juice and fluff with a fork.
Remove the bay leaf from the chili and discard. Ladle the chili into shallow bowls and top with a small mound of couscous “sand”. Serve with pita bread.
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