This recipe was pretty good. I added chicken to it, but I still felt like it was missing something. Maybe the addition of more veggies would make it better. My husband really liked it though and that is a plus. Another plus is that it is cheap and easy!
Source:http://ourbestbites.com
Originally adapted from allrecipes.com
Ingredients:
1/2 c. chicken broth (I used water)
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)I substituted red chili flakes)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Directions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Showing posts with label Cheap and Healthy. Show all posts
Showing posts with label Cheap and Healthy. Show all posts
Tuesday, February 1, 2011
Monday, January 3, 2011
Pulled BBQ Chicken Sandwiches
I retrieved this recipe from Ellie Krieger's cookbook, So Easy. This recipe really is easy. Using a rotisserie chicken helped this recipe come together for a perfect weeknight meal. I loved the sauce! I added a bit more molasses to it because it is one of my favorite things, so good and healthy!
Source: So Easy by Ellie Krieger
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses ( I added 1 more tablespoon)
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke ( I omitted)
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves
Directions:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg
Source: So Easy by Ellie Krieger
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses ( I added 1 more tablespoon)
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke ( I omitted)
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves
Directions:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg
Wednesday, October 27, 2010
Smoked Pork Chops with Apple and Onion
This is a really fast and health recipe that pairs well with just about any side. We chose Rice-a-Roni because it is my husbands favorite, but I think that it would be really fabulous with roasted sweet potatoes.
Source: adapted from Rachael Ray
Serves 4
Ingredients:
2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper
Directions:
In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.
Source: adapted from Rachael Ray
Serves 4
Ingredients:
2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper
Directions:
In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.
Monday, September 27, 2010
Pork Chops alla Pizzaiola
This is a really simple, but delicious weeknight dinner. You could pair it with pasta or some veggies. I was really impressed with how delicious it was, especially since we don't like to eat pork that much.
Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners
Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners
Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Thursday, September 23, 2010
Roasted Cauliflower Pasta
I got the idea for this pasta from Cooking Light, but I tweaked the recipe to suit my taste. It turned out to be fantastic! I loved that it was very few ingredients, cheap and easy. I would make this a few times per week if my husband would let me! It would also be fabulous with any roasted vegetables.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Monday, June 22, 2009
Grilled Chicken Pasta Salad
I decided to make pasta salad for my husband this Father's Day because it is one of his favorite foods. This recipe is really good. I made a few changes to the original, which I have noted in parenthesis. This meal feeds an army, so if you don't have an army living at your house, be prepared for leftovers!
Source:http://recessionipies.com
Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)
Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.
Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.
While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.
In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.
WW Points = 7 for 1 cup
Source:http://recessionipies.com
Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)
Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.
Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.
While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.
In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.
WW Points = 7 for 1 cup
Saturday, February 7, 2009
Stuffed Poblano Peppers
I have always wanted to try chili rellenos, but I haven't yet because I try to stay away from fried foods. When I came across this recipe, it made me think of healthy chili rellenos and stuffed bell peppers, which I love. Be careful with this recipe if you can't take spicy food. I had to take all of the filling out of my pepper and eat it alone because it was too spicy. On the other hand, my family loved the spicyness of this dish. I think that the next time I make this recipe, I will make myself a bell pepper instead of a poblano. I paired the peppers with Latin Yellow Rice that I made in the previous week.
Source: http://ellysaysopa.com
Ingredients:
2 large poblano peppers ( I used 4)
1 tsp canola oil
1/4 c diced onion ( I used 1 whole onion)
2 links Italian turkey or chicken sausage)
1/4 c salsa plus additional for serving
1/2 c. corn
1/2 tsp ground cumin
1 oz manchego cheese, shredded (I used mozzarella)
Preheat oven to 400.
Heat the oil over medium heat and add the onion. Cook until the onion begins to get tender, and then crumble in the sausage. Cook until onion is translucent abd sausage is browned. Add salsa, cumin and corn. Simmer over low to combine the flavors. Seson to taste with salt and pepper. Stir in all but 2 tbsp of the cheese.
Lay the poblano flat and then cut a T-shaped slit into the top of the poblano. Using your finger, pry the slit apart, and pull the seeds out. ( use gloves for this part)
Stuff the sausage mixture into the peppers. Top with the remaining cheese.
Bake about 35-40 minutes, until the poblano is tender and the cheese is melted.
WW points = 5 per serving
Source: http://ellysaysopa.com
Ingredients:
2 large poblano peppers ( I used 4)
1 tsp canola oil
1/4 c diced onion ( I used 1 whole onion)
2 links Italian turkey or chicken sausage)
1/4 c salsa plus additional for serving
1/2 c. corn
1/2 tsp ground cumin
1 oz manchego cheese, shredded (I used mozzarella)
Preheat oven to 400.
Heat the oil over medium heat and add the onion. Cook until the onion begins to get tender, and then crumble in the sausage. Cook until onion is translucent abd sausage is browned. Add salsa, cumin and corn. Simmer over low to combine the flavors. Seson to taste with salt and pepper. Stir in all but 2 tbsp of the cheese.
Lay the poblano flat and then cut a T-shaped slit into the top of the poblano. Using your finger, pry the slit apart, and pull the seeds out. ( use gloves for this part)
Stuff the sausage mixture into the peppers. Top with the remaining cheese.
Bake about 35-40 minutes, until the poblano is tender and the cheese is melted.
WW points = 5 per serving
Friday, December 26, 2008
Pasta with Roasted Cauliflower and Ham
I found this recipe in Everyday with Rachel Ray December 08 issue. What caught my attention was that it was listed under Dinners Under 10 Bucks. I try to make healthy food, but it isn't always cheap to eat that way. When I can find a recipe that is healthy and cheap, it is definitely a winner! I will usually try to make a recipe healthier by cutting down or eliminating some of the fats or sugar. I will note any changes in italics.
Pasta with Roasted Cauliflower & Ham
Serves 4 Prep 20 min Cook 20 min
1 head cauliflower (about 2.5 ibs) cored and cut into 1" pieces
3 Tbsp. vegetable oil - I used canola oil
s&p
4 tbsp butter (2 tbsp)
1/2 c. chopped fresh sage
1 Ib. penne pasta
1/3 Ib sliced cooked ham
Directions:
Preheat oven to 400. Spread the cauliflower on a baking sheet , drizzle with the oil and toss, season with s&p. bake until browned, about 20 minutes.
Meanwhile, in a small saucepan, melt the butter over med-high heat. Cook, without stirring, until the butter is golden brown. Stir in the sage and remove from the heat.
In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pastawater. Add the sage butter, stir all together and add salt and pepper to taste.
Pasta with Roasted Cauliflower & Ham
Serves 4 Prep 20 min Cook 20 min
1 head cauliflower (about 2.5 ibs) cored and cut into 1" pieces
3 Tbsp. vegetable oil - I used canola oil
s&p
4 tbsp butter (2 tbsp)
1/2 c. chopped fresh sage
1 Ib. penne pasta
1/3 Ib sliced cooked ham
Directions:
Preheat oven to 400. Spread the cauliflower on a baking sheet , drizzle with the oil and toss, season with s&p. bake until browned, about 20 minutes.
Meanwhile, in a small saucepan, melt the butter over med-high heat. Cook, without stirring, until the butter is golden brown. Stir in the sage and remove from the heat.
In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pastawater. Add the sage butter, stir all together and add salt and pepper to taste.
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