Okay, let's try this again! I deleted my last recipe post for a few different reasons, but after several requests it's back. Everyone in the house is getting over their illnesses so i'm ready to cook again.
My sis-in-law had a recipe contest on her blog and I was the winner. Yay! I thought it was such a fun idea that i'm going to copy her! So dig up your favorite recipes and post them in the comment section. The only catch is that I would like them to be healthy/somewhat healthy recipes. (Nothing that calls for 3 cups of cheese, or a pint of cream) and please no desserts. I have no self control!! I will make each recipe and decide on a winner by April 17th...one month from now. The winner will receive a gift that includes "Deena's favorite things" and if you know me, you know it will include some pretty darn good chocolate! So don't let me down go get that recipe! Can't wait to try them all.
14 comments:
This is one of my favorite recipes. It is so very easy, filling, HEALTHY, delicious, and quick to make. And it tastes just like a Thanksgiving dinner!
Thanksgiving Burgers
1/3 cup herb-seasoned stuffing mix, crushed
2 Tbsp milk
1/2 tsp rubbed sage
1/4 tsp salt
1 lb. uncooked ground turkey
4 whole wheat hamburger buns, split and toasted
Preheat broiler. In a large bowl, combine stuffing mix, milk, sage, and salt. Add ground turkey. Mix well. Shape into 4 patties. Place patties on unheated rack of broiler pan. Broil 4-5 inches from the heat, turning once, for 11-13 minutes or until internal temperature registers 165 degress F. Toast the buns.
For condiments, I use fat free cream cheese and whole cranberry sauce. Make sweet potato fries or potato wedges to go on the side, and it's a great "poor man's" Thanksgiving dinner.
Does this count as healthy?
Cranberry Orange Almond Bread
INGREDIENTS
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon Ground Ginger
• 1 1/2 teaspoon Ground Nutmeg
• 1/3 cup butter, softened
• 1 cup white sugar
• 1 teaspoon Vanilla Extract
• 2 teaspoons freshly grated orange zest
• 2 eggs
• 1/2 cup orange juice
• 1 cup coarsely chopped fresh cranberries (I used frozen cranberries)
• 1/2 cup slivered almonds (I didn't put in nuts)
DIRECTIONS
1. Preheat oven to 350 degrees F. In large bowl combine first 6 ingredients. Set aside.
2. In a bowl, cream butter with sugar and vanilla. Add orange zest, eggs, and orange juice until well combined. Gradually add orange mixture to dry ingredients. Mix until just moistened. Fold in cranberries and almonds.
3. Pour batter into well-greased 9x5-inch loaf pan and bake 55-60 minutes, or for mini-loaves use three 5 1/2x3-inch mini-loaf pans and bake 35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool at least 2 hours before cutting.
If using dried cranberries, boil 2 cups water in small saucepan. Remove from heat and add 1 cup dried cranberries, cover and let stand 15 minutes. Drain but do not rinse. Substitute for fresh cranberries in Step 2.
If using frozen cranberries, do not thaw. Toss with dry ingredients in Step 1.
Here's another one:
Baked Chimichagaes
1 can black beans, drained and rinsed
1 can chopped olives
1 can chopped green chilies
1 cup shredded cheddar cheese
1 cup salsa
1 cup shredded coleslaw mix with carrots (I use the broccoli coleslaw)
flour tortillas
Mix everything together and preheat oven to 425 degrees. Warm tortillas for easier rolling. Place a large scoop into middle of tortilla and roll.
Place on greased cookie sheet. Bake 12-15 minutes. Serve with sour cream and extra salsa (optional).
Deena - what a fun idea. I will submit a recipe, but not tonight, since it's almost midnight!
Hi Deena, This is Emily- Sara's sister. I check your blog every so often and like seeing your kids since I hear about all the Ditto cousins. I thought I'd add a delicious, easy, healthy recipe along. It's one of our favorites!
Thai Chicken Pasta
Cook chicken pieces with a little oil, pepper and garlic salt. Saute carrots (matchstick), cabbage, peppers, broccoli, green onions, pea pods and any other veggies you have.
Cook spaghetti noodles.
Combine sauce:
1/4 c. peanut butter
1/4 c. sugar
3 T soy sauce
2 T oil
1 tsp. minced garlic
1/4 c. chicken broth (I use bullion with water)
add any hot sauce you have or some pepper flakes
ginger
Wisk over medium heat till bubbly.
Mix all together and juice a lime over the top and add cilantro if you have it.
As a side note to Emi's recipe...
I just made this tonight. OH SO YUMMY!!! We barely had enough leftovers for Birch to take to work tomorrow.
I added shrimp and chicken and doubled the sauce recipe for our family size--so I am guessing you would need to do the same.
Tyler EVEN tried it and tolerated the noodles. The rest of the kids LOVED it. I used sugar snap peas, broccoli, carrots, chicken and shrimp.
You've got some yummy meals ahead of you that's for sure. I'm looking forward to trying out Julia's recipe soon too.
Here is one that my neighbor gave me, it is soooo simple and you can play with the recipe and make it your own.
Stroganoff Sandwhiches
1 lb ground beef (you could prob use turkey also)
1 small onion chopped
1 garlic clove minced
1/2 cup light or non-fat sour cream
1 can cream of mushroom soup (this can be ommitted for fat content just add a little more sour cream and you could just add fresh or
Canned mushrooms instead)
Shredded cheese to add on top of each roll
About 6 steak roll or hard rolls cut in half
Brown meat with onion and garlic salt and pepper to taste. Add sour cream and soup. Put halved rolls on cookie sheet and scoop meat mixture on each roll topping with cheese. Bake at 350 for 10-15min. till rolls have crusted and cheese has melted. Enjoy.
I've had people add peppers, I've done it with Pepper Jack cheese and Colby Jack, both are yummy. Play around with and see what you like. My kids love it.
There are going to be a lot of disappointed LOSERS in this contest after you try out this college classic!
Peanut Butter and Jelly
Bread--2 slices
Peanut Butter--2 tablespoons
Strawberry jam--1.5 tablespoons
Using a knife (or other utensil if all knives are dirty) spread the peanut butter and jam onto the bread. Place other piece of bread on top of jam and peanut butter. Cut diagonally, served chilled or room temperature.
Chimi Chicken
1/2 c. chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 cups salsa
1 teaspoon chili powder
1/2 teaspoon cumin
2 chicken breasts, cooked and shredded
1 c. refried beans
6 (10 inch) flour tortillas
2 tablespoons vegetable oil
In a large skillet over medium heat, saute onion and garlic in olive oil until tender. Stir in salsa, chili powder, cumin, and chicken. Reduce heat, simmer 20 minutes. Down the center of each tortilla, place an equal amount of refried beans. Fold up bottoms and sides of tortilla, secure with a toothpick. Place tortillas seams side down in a lightly greased 9x13 inch baking dish. Brush sides and top with vegetable oil. Bake for 15 minutes or until golden brown. Makes 6 servings.
Chicken Enchiladas
3 cups chopped, cooked chicken (I prefer chicken that has been lightly seasoned and then barbecued)
3/4 c. chopped onion
1/4 c. butter
1/4 c. flour
2 1/2 c. hot water
1 Tbsp chicken bouillon (or 3 cubes)
1 8 oz container sour cream (at room temp)
2 c. shredded cheddar cheese
1 4 oz can chopped green chiles
1 tsp ground cumin
10 8" flour tortillas
Preheat oven to 350. Cook onion in butter until tender. Stir in flour, water, and bouillon. Cook and whisk until thickened and bouillon is dissolved. Remove from heat and stir in sour cream. In large bowl, combine 1 c. sauce, chicken, 1 c. cheese, chiles, and cumin. Mix well. Dip each tortilla in remaining sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in greased 13 x 9" pan. Spoon remaining sauce over the enchiladas. Sprinkle with remaining cheese. Bake 25 min or until bubbly.
- Deyce
Rosemary Pork Chops
1/2 cup finely chopped green onions (approximately 6)
1/4 cup olive oil
1 Tbsp Balsalmic Vinegar (or Red Wine Vinegar)
1 Tbsp dried rosemary (or 1 1/2 tsp minced fresh rosemary)
4 pork chops, thick cut
1 15 oz can cannellini beans (i.e. white beans), drained and rinsed
1 15 oz can black beans (optional)
2 roma tomatos, chopped
1/2 - whole package frozen chopped spinach (I think you need to drain and squeeze the juice out of it first.)
Dump everything in the crockpot and cook it on for Low 7-9 hours or High 3-5 hours. It is better to save the tomatos and spinach for the last 30 minutes or so. You could even put the tomatoes in after you turn it off. The beans can be thrown in at any time depending on how well done you want them. You can cook them the entire time down to just cooking them for 30 minutes.
- Garrick
This recipe was e-mailed from my friend Kendra.
Apricot Chicken
1 jar apricot preserves
1 env. dry onion soup mix
1 bottle catalina salad dressing
8-10 chicken thighs, or any chicken pieces you like
Mix jam, soup, and dressing and pour over the chicken. Cover chicken. Bake at 400 for 1 hour. Serve sauce over rice.
Submitted by my mom:
Marvelous Chicken enchiladas
1/2 lb chicken breasts sliced
2 tsp chili powder
2 tsp olive oil
1 T flour
3/4 tsp coriander
1/2 tsp baking cocoa
1/2 c fat free milk
1/2 c. corn
2 c. chopped green onion
1/2 can green chilies
1/4 tsp salt
1/4 c. cilantro
3 whole wheat tortillas
1/4 c. salsa
1/4 c. tomato sauce
1/4 c. cheese
Sprinkle chicken with chili powder. Cook chicken in skillet in olive oil. Leaving chicken in skillet, sprinkle with flour, coriander, and cocoa; stir until blended. Gradually stir in milk. Bring to a boil. Add the corn, onions, chilies and salt. cook 2 minutes longer. Remove from heat add 2 T cilantro. Spread filling down tortilla. Place in baking dish. COmbine salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Bake at 375 for 20-25 min.
This is a yummy recipe my sister-in-law, Sue gave me.
PISTACHIO CHICKEN
1/2 c. shelled pistachio nuts, finely ground
1/2 tsp. salt
1/2 tsp. pepper
4 Boneless, skinless chicken breasts
2 TBL olive oil
1/2 c. sweet white onion, diced
lettuce - like romaine or red or green leaf or spinach
Mix the nuts with the salt and pepper and put in a pie tin.
Dip the chicken in the nuts
Cook in a skillet with 1 Tbl. olive oil for 2 minutes on each side.
Place chicken in pyrex dish and bake 15 minutes at 375.
While chicken is baking, saute onion in 1 Tbl. olive oil with a little salt and pepper.
Fill your plate with lettuce, sprinkle with sauted onions and place chicken on top.
Enjoy!!
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