Chicken Broccoli With Rice

In honor of the start of ActiveU, I adapted this recipe from the M Healthy web site for Chicken Broccoli Stir Fry. I loved the way this came out - so that is good. I played with the recipe so it is not quite as good as it showed on the link - but still pretty good. It is not exactly fried rice, but it is mixed in at the end - giving it a nice taste.

Ingredients (Makes around 4 servings)
2 cups Brown rice, cooked
1 lbs Boneless, skinless chicken breast, cut into thin strips
1 tbsp Peanut or canola oil
1 small Onion, chopped
2 cups Broccoli (fresh or frozen)
1 can (8 oz.) Water chestnuts, sliced
1 Pepper, cut in strips
8 oz. Mushrooms, sliced
1 tbsp Soy sauce
3 tbsp Hoisin sauce

Directions
1. Cook brown rice according to package directions.
2. Heat oil in a large frying pan or wok with medium-high heat. Stir fry chicken strips and onion for 3 minutes, constantly stirring.
3. Add broccoli and continue to stir fry for 5-8 minutes.
4. Add water chestnuts, pepper, and sliced mushrooms and stir-fry around 2 minutes.
5. Add soy sauce and hoisin sauce and stir-fry for around 1-2 minutes.
6. Add cooked rice and stir until thoroughly mixed.

Enjoy!

Veggie Pasta Pie

And on the inside:

This was adapted from the Culinary Institute $5 Veggie Pasta Pie from the Dr. Oz show. I love many of the recipes that are highlighted on the Dr. Oz show - this is very much my favorite part of the good Doctor! While it is always nice to hit a budgetary target (low cost meals that taste great are definite win-wins), getting high nutrition and low calorie/fat dishes is the best. From the Dr. Oz site - this recipe is from "Culinary Institute of America chef Jennifer Stack is a blend of an Italian Frittata (omelet) and a Jewish Noodle Kugel (pudding)". I made some very minor modifications to taste (basically adding the roasted red peppers (which was very nice). I also added some timings, which makes it easier to follow. This was just fantastic and it will be a regular staple in our house. This would also be great for brunches as it can sit out for a while.

Ingredients (Makes around 4 servings)
1 1/2 cups cooked Whole-wheat macaroni (Around 3/4 cup dry macaroni)
6 large Eggs
2 Carrots, finely grated (around 1 cup), divided
2 tbsp Canola or vegetable oil
2 tsp (or cloves) Garlic, chopped
1 14.5-oz can Petite diced tomatoes
1/4 cup Roasted red peppers, chopped
10 oz Frozen, chopped spinach (thawed and squeezed dry)
3/4 cup reduced fat shredded cheese (adjust to taste), divided
Salt and pepper to taste
Cooking spray

Directions
1. Preheat oven to 375˚F. Cook the macaroni according to package directions. Drain the pasta and set aside.
2. Whisk 2 eggs in a bowl and add 1/3 cup of the grated carrot and 1/2 cup cooked macaroni. Season with salt and pepper to taste. Heat 1 teaspoon of the oil in a non-stick skillet, add the egg mixture and cook over medium low heat until the eggs are set but not dry (around 5 minutes). Slide this noodle “pancake” onto a greased cookie sheet (or parchment paper) and keep warm. Repeat this process two more times to create a total of 3 noodle layers.
3. Raise heat to medium and add 1 tsp oil to the skillet. Sauté 1 tsp chopped garlic for around 30 seconds. Add the canned tomatoes and roasted red peppers, season with salt and pepper and cook for around 7 minutes. Set aside in a bowl.
4. Add 1 tsp oil to the skillet and sauté 1 tsp chopped garlic for 30 seconds. Add the spinach, season with salt and pepper and cook for around 5 minutes). Set aside in a bowl.
5. Add the first noodle pancake, browned side down, to a pie plate coated with cooking spray. Top with the cooked spinach (drain any excess liquid) and add 1/4 cup of the shredded cheese. Add a second noodle pancake and top with the tomatoes and pepper mixture (drain any excess liquid) and add 1/4 cup of the shredded cheese. Top with the final noodle pancake, browned side up, and remaining shredded cheese.
6. Bake in oven for 10 minutes at 375˚F. Cut into wedges and serve hot or cold.

Winter Chicken Pasta (Chicken and Veggies)

This was adapted from a Prevention Recipe for Chicken Cacciatore. I played with this quite a lot - and took out some of the things that the family does not love and swapped in some things they do. I added spinach because we all need more greens - don't we? I loved the way this came out and it will be definitely on a short rotation.

Ingredients (Makes around 4 servings)

12-14 oz boxed Pasta (your choice)
1 tbsp Olive oil
3 Chicken breast pieces, cut into 1/2" pieces
1/4 tsp Kosher salt
1/4 tsp Black pepper
8 oz Mushrooms, cut in half
1 Bell pepper, cut into strips (any color)
1 small Onion, chopped
2 tsp garlic, chopped
1 cup Chicken broth
1 tsp Oregano, dried
1/2 tsp Basil, dried
1 tsp Parsley, dried
1 tbsp Tomato paste
14.5 oz can Petite diced tomatoes
Baby spinach (to taste - around two handfuls)

Directions
1. Prepare pasta per package directions.
2. Heat olive oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add kosher salt and pepper to the chicken and add it to the pan. Cook for around 5-6 minutes, turning occasionally, until browned on all sides. Transfer to bowl (leaving the liquid in the pan) and cover the chicken with foil.
3. Add the mushrooms, bell pepper, onion, garlic, chicken broth, oregano, basil, parsley, and tomato paste in the pan. Reduce heat to medium, cover, and cook, stirring occasionally, about 5 minutes. Uncover and cook for about 5 more minutes.
4. Stir in tomatoes (with juice) and chicken with any accumulated juices from bowl. Reduce heat to a simmer for around 4 minutes.
5. Add the baby spinach and mix until wilted, about one minute.
6. Pour over the pasta and serve.
Enjoy!

Steak Tips with Mushroom Gravy

This was adapted from a Cooking Light recipe for Steak Tips with Peppered Mushroom Gravy. One day, I will write about a horrible attempt at Steak Fajitas when I was dating my wife 25 years ago. Needless to say, it is the bar by which all bad meals are measured by. This was nothing at all like that - and came out fantastic. I did receive some nice knives for Christmas and it make cutting the steak much easier. It is a lot about the tools! Anyway, this is a fantastic dish that will definitely grace our table again.

Ingredients (Makes around 4 servings - perfectly served over noodles, rice or with mashed potatoes).

Cooking spray
1 pound top sirloin steak, trimmed of fat and cut into 3/4-inch pieces
1 tbsp Olive oil
2 tbsp Shallots or onions, finely chopped
1 (8-ounce) package Baby bella mushrooms, sliced
4 ounce White mushrooms, sliced
1 tsp Garlic, chopped (one one clove)
1 tbsp Soy sauce
3 tbsp Flour (all-purpose)
1/2 tsp black pepper
1/4 tsp Kosher salt
1/2 tsp Thyme (dried)
1 1/2 cups Beef broth

Directions (you are on your own for noodles, rice or potatoes)

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and add steak. Sauté for around 5 minutes until it is browned on all sides. Remove from pan and cover with foil to keep warm.
2. Heat olive oil in the same pan over medium-high heat. Add shallots (or onions) and mushrooms - then sauté 4 minutes. Add garlic and soy sauce and sauté for around 30 seconds (until mixed).
3. Sprinkle flour, pepper, kosher salt and thyme over mushroom mixture and cook 1 minute, stirring constantly. Then gradually add the beef broth, stirring constantly. Bring the mushroom mix to a boil and cook 2 minutes or until thickened. Return beef to pan and cook 1 minute longer.

Serve over noodles, rice or potatoes.

Enjoy!

Coffee Pecan Cake

This was adapted from a Cooking Light recipe for Espresso-Walnut Cake. I had been meaning for the longest time to try this out. And of course - I did not have walnuts. Welcome the biggest change of all - Pecans! I loved the way that this came out - though you can make it a bit less coffee tasting (see note below).

Ingredients (Cooks in an 8x8 pan - will let you figure out how many servings that is)
Cooking spray
1 1/3 cups, plus 2 tsp All-purpose flour
1/4 cup Brown sugar
3 tbsp Pecans, finely chopped
1 1/2 tsp Cinnamon
2 tbsp Instant coffee granules, divided (SEE NOTE BELOW)
5 tbsp Butter or margarine
1 cup Sugar
2 large Eggs
2/3 cup Yogurt (vanilla or plain)
2 tsp Vanilla extract
1/2 tsp Baking soda
1/4 tsp Table salt

NOTE: The instant coffee makes a strong taste. You can change out the tablespoons for teaspoons with instant coffee for a less strong taste.

Directions

1. Preheat oven to 350°. Coat an 8-inch square baking pan with baking cooking spray (or dust with 2 tsp flour atop regular cooking spray).
2. Combine brown sugar, pecans, cinnamon, and 1 tbsp coffee granules in a small bowl.
3. Place the butter or margarine in a large microwave-safe bowl. Heat in microwave until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Add flour and remaining tbsp coffee - then stir until blended.
4. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

Enjoy!

Roasted Cod with Warm Tapenade

This great fish recipe was adapted from Roasted Cod with Warm Tomato-Olive-Caper Tapenade from the EatingWell site. Loved the way that this came out and it was very easy to prepare. Served it with rice and a vegetable.

Ingredients (Serves 3-4)
1 pound Cod fillet (4 pieces)
1 tbsp Olive oil (plus some olive oil spray)
1/4 tsp Black pepper
1 small Onion, chopped finely
1/2 cup Cherry tomatoes, halved
12 Kalamata olives, chopped
1 tbsp Roasted red peppers, chopped
1 tbsp Capers, rinsed
1/2 tsp Dried oregano
1 tsp Balsamic vinegar

Directions

1. Preheat oven to 450°F. Lightly coat a baking sheet with sprayed olive oil or cooking spray. Placed the cod on the baking sheet and lightly spray olive oil on the fillets. Sprinkle with pepper. Place the sheet in the oven and cook for around 17 minutes.
2. When the fish is around 6 minutes from being done, prepare the tapenade. Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and saute for around 1 minute. Add tomatoes and saute for around 2 minutes. Add olives, roasted red peppers, capers and dried oregano and saute for around 1 minute. Add the balsamic vinegar and remove from the heat.
3. Spoon the tapenade over the cod to serve.

Enjoy!

BBB (Better Blue Buckeyes)

I was at a party for Mosaic Feline Rescue volunteers and these were around for dessert (here are my pictures of the cats at Mosaic). These were amazing and I shared some with my family - who wanted more...more...more!

These are adapted from a no-bake recipe that I was pointed towards on the VegNews site. The recipe is for Chocolate-Covered Crunchy Speculoos Balls. I tweaked this a bit to make it slightly better for you - given that I use Simply Jif (it has less sugar than regular). Low-fat peanut butter might work as well. Well, about the name - being a Michigan person...can't very well call it just Buckeyes....so I am calling it BBB....or Better Blue Buckeyes.

Ingredients (Makes 18-20)

2 cups Peanut butter (you may use an variety including low-fat or low sugar)
1/4 cup (4 tbsp) Butter or margarine (softened)
3 cups Crisp rice cereal
1 cup Powdered sugar
1 lbs Chocolate candy coating (like CandiQuik)

Directions

1. In a large mixing bowl, blend the peanut butter and butter or margarine until well mixed.
2. Add crisp rice cereal and mix well.
3. Add powdered sugar and mix well.
4. Mold around 2 tablespoons of peanut butter mix into a ball (slightly smaller than a golf ball). Place a toothpick in the balls and place them in the refrigerator for around an hour.
5. Melt the chocolate coating as directed, and dip the balls (by the toothpicks and spoon if needed) until coated. Let cool for another hour.

Enjoy!