I really loved this recipe. I made a few changes, such as add shredded chicken and mushrooms. I also added a bit of brown sugar to the sauce instead of honey.
Source: http://thegoodmoodfoodblog.com
Serves four
Ingredients:
16 oz noodles of your choice
2 tbsp soy sauce
1 tsp honey (I used brown sugar)
1 tbsp olive oil
Juice of 1 lime
1 c shredded cooked chicken
1 red pepper, thinly sliced
2 carrots, grated or sliced in thin matchsticks
½ head Chinese cabbage, roughly shredded
1 red onion, sliced into thin half moons
2 cloves garlic, finely minced1 red chili, finely chopped
1 package of mushrooms, sliced
Directions:
Cook the noodles according to the instructions on the packet, drain and set aside.Whisk together the soy sauce, honey or brown sugar, lime juice and olive oil in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined. Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chili and garlic and stir-fry for about 40 seconds. Add in the veggies and stir fry until they are tender. You can check this by taking a bite.Then add the noodles and toss in with all the veggies until combined, then fry for a further minute. Serve straight away or allow to cool then pop in a lunchbox for the next day.
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Tuesday, October 19, 2010
Wednesday, October 6, 2010
Tortilla Beef and Bean Soup
We have had rainy and cold weather recently, so I decided to take advantage of it and make soup! This soup is delicious. I adapted the recipe from one of my Weight Watchers cookbooks. It turned out really well and is super healthy.
Source: Adapted from Simply Bueno - Weight Watchers
Serves 6-8
Ingredients:
1 Ib lean ground meat
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
4 c beef broth
1 can diced fire roasted tomatoes with green chilies
2 cans ranch style pinto beans
1/4 c. fresh cilantro
shredded cheese
8 baked tortilla chips, coarsely broken
Directions:
1. Brown the meat in a large soup pot or dutch oven. Add the onions and garlic and saute until semi-soft. Add the chili powder and cumin, stir to distribute evenly.
2. Add the broth, tomatoes and beans; bring to a boil. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cilantro. Ladle the soup into bowls and top with cheese and tortilla chips.
Source: Adapted from Simply Bueno - Weight Watchers
Serves 6-8
Ingredients:
1 Ib lean ground meat
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
4 c beef broth
1 can diced fire roasted tomatoes with green chilies
2 cans ranch style pinto beans
1/4 c. fresh cilantro
shredded cheese
8 baked tortilla chips, coarsely broken
Directions:
1. Brown the meat in a large soup pot or dutch oven. Add the onions and garlic and saute until semi-soft. Add the chili powder and cumin, stir to distribute evenly.
2. Add the broth, tomatoes and beans; bring to a boil. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cilantro. Ladle the soup into bowls and top with cheese and tortilla chips.
Monday, August 10, 2009
Sweet Potato Black Bean Enchiladas
I love something sweet with every meal so when I find recipes with sweet potatoes, I will usually make them. Plus, my husband purchased about 4 dozen packages of corn tortillas on his last trip to Mexico. I thought that this would be a perfect way to use them. The recipe include directions for a green chili sauce, but I just purchased my favorite store brand. The recipe posted here is the original as I read it on one of my favorite blogs. Check out her blog if you are in the mood for healthy and interesting food combinations.
Source:http://karinaskitchen.blogspot.com
Serves 4
WW points per enchilada = 4
Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)
For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro
8 corn tortillas
Shredded cheese
To assemble:
Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.
Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.
In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.
Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.
Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.
Source:http://karinaskitchen.blogspot.com
Serves 4
WW points per enchilada = 4
Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)
For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro
8 corn tortillas
Shredded cheese
To assemble:
Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.
Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.
In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.
Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.
Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.
Wednesday, July 1, 2009
Summer Squash and Corn Chowder
My daughter loves corn chowder. I usually make it with potatoes, but I saw this recipe in a Cooking Light cookbook and thought that it would be a bit different and a little more nutritious. I made a few changes to the recipe such as, adding center cut bacon and subbing the water with low sodium chicken broth to make it more flavorful. I also added a little bit of fat free half-and-half to make it creamier. I really liked it, but I think it tastes better with potatoes instead of squash.
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Monday, June 8, 2009
Summer Corn & Vegetable Soup
This is another fresh recipe from Ellie Krieger. I would try to persuade anyone that likes fresh and light food to purchase her cookbook. It is one of my favorites.
Source: The Food You Crave by Ellie Krieger
WW points for 1.5 c = 3 Yields 6 servings
Ingredients:
4 c fresh or frozen corn kernels, thawed
2 c nonfat milk
1 tbsp olive oil
1 large onion, diced
1 medium red bell pepper, deeded and diced
1 small zucchini, diced
2 c low sodium chicken broth
2 plum tomatoes ( I omitted)
1/4 tsp salt
Pepper
1/4 tsp cayenne pepper ( my addition)
1/4 c fresh basil leaves, cut into ribbons
Directions:
Put 2 cups of the corn and the milk into a blender or food processor and process until smooth.
Set aside.
Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper and zucchini and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through, but not boiling. Add the salt, pepper and cayenne pepper. Serve garnished with the basil.
Source: The Food You Crave by Ellie Krieger
WW points for 1.5 c = 3 Yields 6 servings
Ingredients:
4 c fresh or frozen corn kernels, thawed
2 c nonfat milk
1 tbsp olive oil
1 large onion, diced
1 medium red bell pepper, deeded and diced
1 small zucchini, diced
2 c low sodium chicken broth
2 plum tomatoes ( I omitted)
1/4 tsp salt
Pepper
1/4 tsp cayenne pepper ( my addition)
1/4 c fresh basil leaves, cut into ribbons
Directions:
Put 2 cups of the corn and the milk into a blender or food processor and process until smooth.
Set aside.
Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper and zucchini and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through, but not boiling. Add the salt, pepper and cayenne pepper. Serve garnished with the basil.
Wednesday, May 13, 2009
Chili-Beef-Stuffed Zucchini
If you have been following my blog, you know that I love vegetables and I love different food combinations. If you knew me when I was a kid, you would be astonished by how I eat now. I was one of the pickiest eaters ever. The only things that I really liked to eat were desserts and vegetables. It was only through joining Weight Watchers that I was able to learn to think outside the box and that just because it looked disgusting didn't mean that it was. Recipes that catch my eye are the ones that look different such as this one from Rachael Ray. If I had to choose one food magazine, it would be hers. Her recipes are so fun and creative. I only wish that I could come up with recipes like hers.
Source: Everday with Rachael Ray
4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)
1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.
Source: Everday with Rachael Ray
4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)
1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.
Tuesday, April 28, 2009
Asian Chicken and Orzo Salad
I wanted to make a chicken salad with some leftover roasted chicken, but I didn't want a typical mayonnaise laden one. I love Asian inspired recipes so I went looking for a chicken salad that contained those flavors. I found this recipe courtesy of Paula Deen on Food Network.com. This salad is so delicious and fresh. I love that it was semi sweet, salty and crunchy. It is the perfect chicken salad for leftover chicken and it makes a bunch so it would be perfect for a luncheon or a picnic because you don't need to refrigerate it.
Source: http://foodnetwork.com courtesy of Paula Deen
Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions:
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
Source: http://foodnetwork.com courtesy of Paula Deen
Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions:
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
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