Ingredients:
2 Tbsp Chopped fresh basil
1 Tbsp balsamic Vinegar (use red wine vinegar if you prefer a milder taste)
2 Garlic Cloves minced (I use a garlic press talk about a time saver!)
salt and pepper
3 Tbsp Olive Oil
6 oz. fresh mozzarella, cut into 1/4 thick inch slices, halved, and patted dry (I skipped the patting)
1 1/2 lbs chicken cutlets, trimmed
2 tomatoes, cored and cut into 1/2 inch slices
Directions:
1. Combine basil, vinegar, garlic, 1/2 tsp salt, & 1/4 tsp pepper in a bowl.
2. Slowly whisk in the oil until thoroughly incorporated.
3. Transfer about2 Tbsps vinaigrette to a bowl and toss the cheese, reserve the remaining vinaigrette.
4. Pat the chicken dry and season with salt and pepper.
5. Grill the chicken and tomatoes until the chicken is brown and the tomatoes are slightly charred (about 2 mins per side of tomato). I used a grill pan on our stove but I'm sure an outdoor grill would be yummy!
6. Place the chicken on a platter with the tomatoes on top drizzle the remaining vinaigrette on top .
7. Cover with an even layer of mozzarella and tent loosely with foil. Let rest for 5-10 min. You want the cheese warm but not melted. Fresh mozz. doesn't melt well!
*** We had the chicken with rice and had a balsamic glaze (found in your grocery store by the vinegars) for people to add if they preferred more "juice". The glaze is really just a reduced balsamic. It's great and doesn't make your house reek of vinegar by reducing your own.
Wednesday, July 20, 2011
Sunday, July 10, 2011
Balsamic Pork Cutlets
(Haven't tried this one yet but it's at the top of the list)
Ingredients
4 boneless pork chops pounded to about 1/2-inch thickness
1/4 cup flour
1Tbsp olive oil
1/2 chopped onion
1 small red sweet pepper, seeds removed and chopped
2 chopped cloves of garlic
1 14.5 oz can of reduced sodium beef broth
1 package mushroom pieces (your choice)
3 Tbsps balsamic vinegar
1 tsp dry parsley (use fresh if you have it)
1/2 tsp dried basil (use fresh if you have it)
1/4 tsp black pepper
1/8 tsp salt
1 cup cooked orzo
Directions
1. Coat the pork in the flour. Save the unused flour. Heat the oil in the skillet at med-high heat. Add the pork and cook 2 minutes per side. Remove to a plate.
2. Add onion to the skillet and cook 1 minute. Stir so it doesn't burn. Add red pepper and garlic & cook 1 minute. Continue stirring to ensure the garlic doesn't burn.
3.Stir in 1 Tbsp of the left over flour into the broth and add the mixture to the skillet.
4. Stir in the mushrooms, vinegar, parsley, basil, black pepper and salt. Bring to a simmer.
5. Add the pork, cover and simmer on med-low heat for 10 minutes. Turn after 5 minutes.
6. Serve the pork over the orzo pasta and with a veggi of your choice.
Ingredients
4 boneless pork chops pounded to about 1/2-inch thickness
1/4 cup flour
1Tbsp olive oil
1/2 chopped onion
1 small red sweet pepper, seeds removed and chopped
2 chopped cloves of garlic
1 14.5 oz can of reduced sodium beef broth
1 package mushroom pieces (your choice)
3 Tbsps balsamic vinegar
1 tsp dry parsley (use fresh if you have it)
1/2 tsp dried basil (use fresh if you have it)
1/4 tsp black pepper
1/8 tsp salt
1 cup cooked orzo
Directions
1. Coat the pork in the flour. Save the unused flour. Heat the oil in the skillet at med-high heat. Add the pork and cook 2 minutes per side. Remove to a plate.
2. Add onion to the skillet and cook 1 minute. Stir so it doesn't burn. Add red pepper and garlic & cook 1 minute. Continue stirring to ensure the garlic doesn't burn.
3.Stir in 1 Tbsp of the left over flour into the broth and add the mixture to the skillet.
4. Stir in the mushrooms, vinegar, parsley, basil, black pepper and salt. Bring to a simmer.
5. Add the pork, cover and simmer on med-low heat for 10 minutes. Turn after 5 minutes.
6. Serve the pork over the orzo pasta and with a veggi of your choice.
Friday, July 8, 2011
Classic Pot Roast
Crock Pot
Ingredients:
3 Tbsps vegi oil
1 boneless chuck roast, trimmed and seasoned with salt and pepper (3-4 lbs although I usually use about 2)
1/4 cup all-purpose flour
2 Tbsps tomato paste
1/2 cup dry white wine
1 1/2 cup low sodium beef broth
1 Tbsp Worcestershire sauce
2 Cups onions (I'm not a cooked onion fan so I just use 1 lg onion)
about a pound of carrots (1/2 a large bag of mini carrots. I LOVE the carrots)
3 large celery ribs cu into 2-3 in pieces
6 cloves of garlic, chopped
3-4 sprigs of thyme
2 bay leaves
(We love mushrooms so I use 2 packages of cut baby bella mushrooms also)
Directions:
It takes a bit longer to prep but it's the BEST pot roast I have come across so far
1. Heat oil in a saute pan over med-high heat. Sear the roast on all sides, 10 minutes total. Transfer to your crock
2. Stir in the flour (I remove from the heat to do this) Be very, very careful not to burn the flour. Add tomato paste if you see the flour getting close to burning or once the flour has mixed with the left over oil in the pan.
3. Place back on the heat. (I bump it down to med at this point) Deglaze the pan with the wine. Cook until all the liquid evaporates.
4. Stir in the broth and Worcestershire. Turn the heat back to med-high and bring mixture to a simmer, scrapping up any brown bits.
5. Transfer broth mix to the crock. Add the onions, carrots, celery, garlic, thyme, mushrooms, and bay leaves.
6. Cover and cook on high for 4-5 hours or low for 8-9 hours.
Discard the thyme and bay leaves before serving.
Ingredients:
3 Tbsps vegi oil
1 boneless chuck roast, trimmed and seasoned with salt and pepper (3-4 lbs although I usually use about 2)
1/4 cup all-purpose flour
2 Tbsps tomato paste
1/2 cup dry white wine
1 1/2 cup low sodium beef broth
1 Tbsp Worcestershire sauce
2 Cups onions (I'm not a cooked onion fan so I just use 1 lg onion)
about a pound of carrots (1/2 a large bag of mini carrots. I LOVE the carrots)
3 large celery ribs cu into 2-3 in pieces
6 cloves of garlic, chopped
3-4 sprigs of thyme
2 bay leaves
(We love mushrooms so I use 2 packages of cut baby bella mushrooms also)
Directions:
It takes a bit longer to prep but it's the BEST pot roast I have come across so far
1. Heat oil in a saute pan over med-high heat. Sear the roast on all sides, 10 minutes total. Transfer to your crock
2. Stir in the flour (I remove from the heat to do this) Be very, very careful not to burn the flour. Add tomato paste if you see the flour getting close to burning or once the flour has mixed with the left over oil in the pan.
3. Place back on the heat. (I bump it down to med at this point) Deglaze the pan with the wine. Cook until all the liquid evaporates.
4. Stir in the broth and Worcestershire. Turn the heat back to med-high and bring mixture to a simmer, scrapping up any brown bits.
5. Transfer broth mix to the crock. Add the onions, carrots, celery, garlic, thyme, mushrooms, and bay leaves.
6. Cover and cook on high for 4-5 hours or low for 8-9 hours.
Discard the thyme and bay leaves before serving.
Pork and Spinach Stir-Fry
Ingredients:
1 lb pork, trimmed of external fat
1 lb spinach (I used the bagged) trim the stems
2 Tbsps peanut or canola oil
1 1/2 Tbsps minced garlic (use a garlic press if you have one it will save you some time and a mess)
2 Tbsps. low sodium soy sauce
Juice of 1/2 a lime
1/2 cup chopped scallions for garnish
Directions:
1. Cut the pork into thin slices(put it in the freezer for 15-30 minutes to make it easier).
2. Tear the spinach into coarse pieces
3. Heat the large skillet or wok on high heat until it starts to smoke. Add half the oil and all the pork. Cook, stirring occasionally, until it browns and looses all signs of pink, about 3 minutes. Transfer to a bowl and lower heat to medium.
4. Add remaining oil and garlic. Stir until it begins to color. Add the spinach and return to high heat. Stir until the spinach begins to wilt. About 1 minute.
5. Return the pork and stir for 1 minute.
6. Add the soy sauce and lime juice. Turn off the heat. Taste. Add more soy or lime juice depending on your preference. If it's dry add a little water and heat through.
7. Garnish with the scallions.
Serve over brown rice. If you like a little heat try adding a little Chili Garlic sauce to some soy sauce and mix it into your plate. You could add it to the whole dish if everyone likes some heat also. A little can go a long way so if it's a new ingredient to you be careful and taste, taste, taste until you get your desired heat level!
1 lb pork, trimmed of external fat
1 lb spinach (I used the bagged) trim the stems
2 Tbsps peanut or canola oil
1 1/2 Tbsps minced garlic (use a garlic press if you have one it will save you some time and a mess)
2 Tbsps. low sodium soy sauce
Juice of 1/2 a lime
1/2 cup chopped scallions for garnish
Directions:
1. Cut the pork into thin slices(put it in the freezer for 15-30 minutes to make it easier).
2. Tear the spinach into coarse pieces
3. Heat the large skillet or wok on high heat until it starts to smoke. Add half the oil and all the pork. Cook, stirring occasionally, until it browns and looses all signs of pink, about 3 minutes. Transfer to a bowl and lower heat to medium.
4. Add remaining oil and garlic. Stir until it begins to color. Add the spinach and return to high heat. Stir until the spinach begins to wilt. About 1 minute.
5. Return the pork and stir for 1 minute.
6. Add the soy sauce and lime juice. Turn off the heat. Taste. Add more soy or lime juice depending on your preference. If it's dry add a little water and heat through.
7. Garnish with the scallions.
Serve over brown rice. If you like a little heat try adding a little Chili Garlic sauce to some soy sauce and mix it into your plate. You could add it to the whole dish if everyone likes some heat also. A little can go a long way so if it's a new ingredient to you be careful and taste, taste, taste until you get your desired heat level!
Thursday, June 2, 2011
Tex-Mex Chicken & Rice
Crock Pot
Oh this is so yummy and versatile you HAVE to try it!
Ingredients
1 C uncooked white rice
28 oz can diced peeled tomatoes
tomato paste
3 C hot water
1 green pepper chopped
2 med sized onions chopped
1-2 tsp garlic powder
1/2 tsp pepper
1 can reduced sodium black beans
1 can reduced sodium corn
4 boneless, skinless chicken breasts uncooked and cut into approx 1/2 in cubes (I'll do more chix next time)
1 pack dry taco seasoning
4 oz can green chilies
(Sour cream if you so desire to have it once the meal is cooked. Not to be mixed in the crock.)
Directions
1. Combine all ingredients except the seasoning and chilies in the slowcooker
2. Cover & cook on low for 4 1/2 hours (I cooked it longer because the rice wasn't done. I think more like 5 1/2 or 6 when we finally sat down to eat)
3. Stir in green chilies and seasoning. I actually did this around the 4 1/2 hour mark but you can do it right before serving also.
We had it with toasted wheat wraps the first night and I made it into a burrito type thing the second night. It makes A TON so I may try freezing some and see how that turns out. It's not spicy so it's good for the kids & preggos with heartburn :) My hubby adds hot sauce to give it a bit of a kick.
You can have it on it's own with a salad, you can use it as an enchilada filler, you can make burritos, etc. It's really up to you how you serve it and with what.
Oh this is so yummy and versatile you HAVE to try it!
Ingredients
1 C uncooked white rice
28 oz can diced peeled tomatoes
tomato paste
3 C hot water
1 green pepper chopped
2 med sized onions chopped
1-2 tsp garlic powder
1/2 tsp pepper
1 can reduced sodium black beans
1 can reduced sodium corn
4 boneless, skinless chicken breasts uncooked and cut into approx 1/2 in cubes (I'll do more chix next time)
1 pack dry taco seasoning
4 oz can green chilies
(Sour cream if you so desire to have it once the meal is cooked. Not to be mixed in the crock.)
Directions
1. Combine all ingredients except the seasoning and chilies in the slowcooker
2. Cover & cook on low for 4 1/2 hours (I cooked it longer because the rice wasn't done. I think more like 5 1/2 or 6 when we finally sat down to eat)
3. Stir in green chilies and seasoning. I actually did this around the 4 1/2 hour mark but you can do it right before serving also.
We had it with toasted wheat wraps the first night and I made it into a burrito type thing the second night. It makes A TON so I may try freezing some and see how that turns out. It's not spicy so it's good for the kids & preggos with heartburn :) My hubby adds hot sauce to give it a bit of a kick.
You can have it on it's own with a salad, you can use it as an enchilada filler, you can make burritos, etc. It's really up to you how you serve it and with what.
Monday, May 23, 2011
Kale Chips
SNACK
Remove the center ribs and stems from 1 bunch of Kale. I actually use the pre-bagged stuff but you still have some to remove.
Tear the leaves into 3-4 inch pieces if they're not already cut up. Try to cook the leaves in groups of similar sizes.
Toss with 1 tbsp olive oil, 2-4 tbsp lemon juice, (or 1 tsp smoked paprika depending on your taste) and 1/4 tsp salt.
Spread on baking sheets coated with cooking spray.
Bake at 350 for 15-20 minutes. They may take longer.
**I haven't found a way to store them so they don't get mushy, but I pop them back in for a few minutes before eating and they crisp right up.
**the pre-cut bag makes more than a bunch of kale so you may need to adjust the quantity of the olive oil, juice or paprika but not the salt. If you like salty things leave it if not maybe go a little lighter. You can always add more.
The WHOLE family loves these, yes even the girls!
Remove the center ribs and stems from 1 bunch of Kale. I actually use the pre-bagged stuff but you still have some to remove.
Tear the leaves into 3-4 inch pieces if they're not already cut up. Try to cook the leaves in groups of similar sizes.
Toss with 1 tbsp olive oil, 2-4 tbsp lemon juice, (or 1 tsp smoked paprika depending on your taste) and 1/4 tsp salt.
Spread on baking sheets coated with cooking spray.
Bake at 350 for 15-20 minutes. They may take longer.
**I haven't found a way to store them so they don't get mushy, but I pop them back in for a few minutes before eating and they crisp right up.
**the pre-cut bag makes more than a bunch of kale so you may need to adjust the quantity of the olive oil, juice or paprika but not the salt. If you like salty things leave it if not maybe go a little lighter. You can always add more.
The WHOLE family loves these, yes even the girls!
Sunday, May 22, 2011
Chicken Cacciatore
Crock Pot
Ingredients:
1 medium onion sliced
3-6 boneless, skinless Chicken breasts
2 cans tomato paste (6 oz each)
1-2 packs mushrooms (I prefer portabella pre-sliced)
1 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
2 tsp oregano leaves (I prefer fresh but you can use dried)
1/2 tsp basil leaves (I prefer fresh but you can use dried)
1/2 tsp celery seed
1 bay leaf
1-2 red bell pepper
1/2 c dry white wine
Directions:
1. place onion in the bottom of the crock. Place chicken on top (yes raw)
2. In a medium bowl stir together the tomato paste, mushrooms, salt, pepper, herbs and wine.
3. Pour over the chicken.
4. Cook on low for 8 hours or high for 4.
Serve over your favorite pasta. We like penne or ziti.
Ingredients:
1 medium onion sliced
3-6 boneless, skinless Chicken breasts
2 cans tomato paste (6 oz each)
1-2 packs mushrooms (I prefer portabella pre-sliced)
1 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
2 tsp oregano leaves (I prefer fresh but you can use dried)
1/2 tsp basil leaves (I prefer fresh but you can use dried)
1/2 tsp celery seed
1 bay leaf
1-2 red bell pepper
1/2 c dry white wine
Directions:
1. place onion in the bottom of the crock. Place chicken on top (yes raw)
2. In a medium bowl stir together the tomato paste, mushrooms, salt, pepper, herbs and wine.
3. Pour over the chicken.
4. Cook on low for 8 hours or high for 4.
Serve over your favorite pasta. We like penne or ziti.
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