Sometimes the simplest of dishes are soooo good. If you get tired of eating the same old canned green beans and corn out of the microwave, give this one a try. (Not a very healthy version though)
Ingredients:
1 can of 15.5 oz of whole kernel corn
2 cans 14.5 oz of cut green beans
3 tbsp of butter
Salt and pepper to taste.
Directions:
1. Put a skillet on the stove on medium high heat, with the 3 tbsp of butter. Let the butter melt.
2. Open and drain all 3 cans, try to get all the liquid out that is possible. Pour veggies in to butter in the skillet. Season with salt and pepper.
3. Let the veggies saute about 25 minutes till all butter is gone...veggies may get a little brown on them, that is good. Stir frequently during cooking.
Tuesday, September 1, 2009
Amazing Breakfast Power Bars
This is a recipe I got off of Allrecipes.com, but I made a few modifications. This bar works as a great meal replacement for breakfast, would also be great for pre or post workout. Try them and you will love them!
Ingredients:
2 1/2 cup quick-cooking oats
1 cup whole wheat flour
1 1/2 cups Grapenuts cereal
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup applesauce
1/2 cup honey
8 tablespoons brown sugar
2 tablespoons Extra Virgin olive oil
1 12 oz package of mixed nuts and seeds (almonds, pumpkin, sunflower, walnut, flax seed any combo) I usually find these pre-packaged in the produce section of FoodLion.
1 12 oz package of dried cranberries (any dried fruit combo would work)
Directions
1. Mix all ingredients together using large bowl. I usually mix it with my hands to be sure it is incorporated well, but I don't crush the fruit or nuts.
2. Line bottom and sides of a 13x9 baking dish with aluminum foil. Spray with cooking spray. Press mixture evenly in to pan.
3. Bake at 325 in the oven for 45 minutes. It will begin to pull from edges and be golden brown on top when they are done.
4. When done, let them cool slightly in the pan for about 30 minutes. Remove them by lifting up on tin foil. Cut in to 24 bars
***Play with your food! Don't like cranberries, try raisins...or both. Use any dried fruit and nut combo. Add mini chocolate chips, add a tablespoon of peanut butter, or a mashed banana. This is really versatile, and a good healthy protein fiber packed breakfast!
Ingredients:
2 1/2 cup quick-cooking oats
1 cup whole wheat flour
1 1/2 cups Grapenuts cereal
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup applesauce
1/2 cup honey
8 tablespoons brown sugar
2 tablespoons Extra Virgin olive oil
1 12 oz package of mixed nuts and seeds (almonds, pumpkin, sunflower, walnut, flax seed any combo) I usually find these pre-packaged in the produce section of FoodLion.
1 12 oz package of dried cranberries (any dried fruit combo would work)
Directions
1. Mix all ingredients together using large bowl. I usually mix it with my hands to be sure it is incorporated well, but I don't crush the fruit or nuts.
2. Line bottom and sides of a 13x9 baking dish with aluminum foil. Spray with cooking spray. Press mixture evenly in to pan.
3. Bake at 325 in the oven for 45 minutes. It will begin to pull from edges and be golden brown on top when they are done.
4. When done, let them cool slightly in the pan for about 30 minutes. Remove them by lifting up on tin foil. Cut in to 24 bars
***Play with your food! Don't like cranberries, try raisins...or both. Use any dried fruit and nut combo. Add mini chocolate chips, add a tablespoon of peanut butter, or a mashed banana. This is really versatile, and a good healthy protein fiber packed breakfast!
Doug's Easiest Beef Pot Roast
This is my Dad's recipe and is best cooked in a ceramic pot. You can cook it in a crock pot or in the oven. I prefer the oven method, but it can be a nice meal you can put on before work in the crock and finish up when you come home.
Ingredients:
A Beef Pot Roast 5-8lbs, whatever is on sale, a cheaper/fattier cut of meat works best
A large can of Cream of Mushroom Soup (Family size 26 oz)
1/2 can (13oz) of water
1 tsp Salt
1/2 tsp Pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8-10 red potatoes (also works with the small red new potatoes)
1. In your crock pot, or ceramic/stone dish (whether its going in the oven or the crock pot) sprinkle salt, pepper, garlic, and onion on both sides of meat, pressing in to its sides.
2. Put entire can of cream of mushroom soup over the meat, and then the 1/2 can of water. It will look watery and gross...its fine, it will cook up wonderfully, don't mess with it! Put the lid on.
3. Step 3 IN THE OVEN, preheat oven to 350, cook for 3 hours. Carefully remove the pot from the oven, take lid off, and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid on and back in the oven for another hour, or until potatoes are done.
3. STEP 3 IN THE CROCKPOT, set the time on your crockpot to medium, or 6 hours. At 4.5 hours take the lid off and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid back on and let it continue to cook the additional 1.5 hours.
4. Serve over rice, and with your favorite veggie!
**My husband hates mushrooms, but has no clue I use cream of mushroom soup in this. He loves the gravy that the roast makes with this soup. This is a great comfort food, makes a ton of food, and is good leftover. Give it a try!
Ingredients:
A Beef Pot Roast 5-8lbs, whatever is on sale, a cheaper/fattier cut of meat works best
A large can of Cream of Mushroom Soup (Family size 26 oz)
1/2 can (13oz) of water
1 tsp Salt
1/2 tsp Pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8-10 red potatoes (also works with the small red new potatoes)
1. In your crock pot, or ceramic/stone dish (whether its going in the oven or the crock pot) sprinkle salt, pepper, garlic, and onion on both sides of meat, pressing in to its sides.
2. Put entire can of cream of mushroom soup over the meat, and then the 1/2 can of water. It will look watery and gross...its fine, it will cook up wonderfully, don't mess with it! Put the lid on.
3. Step 3 IN THE OVEN, preheat oven to 350, cook for 3 hours. Carefully remove the pot from the oven, take lid off, and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid on and back in the oven for another hour, or until potatoes are done.
3. STEP 3 IN THE CROCKPOT, set the time on your crockpot to medium, or 6 hours. At 4.5 hours take the lid off and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid back on and let it continue to cook the additional 1.5 hours.
4. Serve over rice, and with your favorite veggie!
**My husband hates mushrooms, but has no clue I use cream of mushroom soup in this. He loves the gravy that the roast makes with this soup. This is a great comfort food, makes a ton of food, and is good leftover. Give it a try!
Monday, August 3, 2009
Fresh Apple and Blueberry Crisp
This is one of my favorite quick summertime dessert treats, and a great thing to do with Apples if they are on the verge of going bad!
Ingredients
4 Apples, peeled, cored, and sliced
1 cup of Blueberries (fresh or frozen, do not thaw frozen berries)
1 tsp lemon juice
1 tsp white sugar
1/2 tsp cinnamon
Crumb Topping
3/4 cup of oatmeal
1/2 cup of all purpose flour
1/2 cup of brown sugar
1/4 cup white sugar
6 tbs butter
1. Preheat oven to 350
2. Take apples and mix together with lemon, sugar, and cinnamon. Place in to pie or small casserole dish.
3. sprinkle blueberries over the top of the apples.
4. mix crumb topping ingredients using a fork or a pastry blender till crumb like mixture forms.
5. place crumb mixture evenly over fruit
6. Bake for 45 minutes, serve warm!
I am not big on vanilla ice cream, but if you like it, a dollop alongside this would be divine!
Ingredients
4 Apples, peeled, cored, and sliced
1 cup of Blueberries (fresh or frozen, do not thaw frozen berries)
1 tsp lemon juice
1 tsp white sugar
1/2 tsp cinnamon
Crumb Topping
3/4 cup of oatmeal
1/2 cup of all purpose flour
1/2 cup of brown sugar
1/4 cup white sugar
6 tbs butter
1. Preheat oven to 350
2. Take apples and mix together with lemon, sugar, and cinnamon. Place in to pie or small casserole dish.
3. sprinkle blueberries over the top of the apples.
4. mix crumb topping ingredients using a fork or a pastry blender till crumb like mixture forms.
5. place crumb mixture evenly over fruit
6. Bake for 45 minutes, serve warm!
I am not big on vanilla ice cream, but if you like it, a dollop alongside this would be divine!
Mediteranian Chicken and Eggplant Bake
I was in the mood for eggplant and my husband doesn't eat eggplant so I came up with this recipe so that we could both win. It combines big chunks of chicken and vegetables that the picky eater can pick out! It is super easy, mix it all together, throw it in the pan, and bake!
Ingredients
1 lb. of chicken breasts or tenderloins cut up in to bite size chunks
1/2 a large eggplant cut in to similar size chunks
1 package (approximately 1 cup) of cherry or grape tomatoes
1 package of pre-sliced baby portabella mushrooms (or your favorite mushroom)
2 tbsp of EVOO
1 tsp salt
1/2 tsp of pepper
1 tbs dried oregano
1 tsp Italian seasoning
a few dashes of Balsamic vinegar (1/4 - 1/3 cup)
1/2 cup Feta Cheese
1. Preheat oven to 400
2. Toss all ingredients together in a bowl, then spread out on a single layer in a baking pan.
3. Bake about 25 minutes, stirring halfway through cooking.
This is amazing served with couscous (I use store bought 5 minute cooking brand) or wild rice.
Ingredients
1 lb. of chicken breasts or tenderloins cut up in to bite size chunks
1/2 a large eggplant cut in to similar size chunks
1 package (approximately 1 cup) of cherry or grape tomatoes
1 package of pre-sliced baby portabella mushrooms (or your favorite mushroom)
2 tbsp of EVOO
1 tsp salt
1/2 tsp of pepper
1 tbs dried oregano
1 tsp Italian seasoning
a few dashes of Balsamic vinegar (1/4 - 1/3 cup)
1/2 cup Feta Cheese
1. Preheat oven to 400
2. Toss all ingredients together in a bowl, then spread out on a single layer in a baking pan.
3. Bake about 25 minutes, stirring halfway through cooking.
This is amazing served with couscous (I use store bought 5 minute cooking brand) or wild rice.
Spicy Cucumber Salad
I love cucumber salad in the summer, it's a great make ahead dish to keep on hand in the fridge for up to a week.
Ingredients
2 English cucumbers
1 Red onion
2 tbs honey
2 tbs EVOO
3/4 cup cider vinegar
1/4 cup balsamic vinegar
1/2 cup water
1 tbs red pepper flakes
1/2 tsp Hot Shot**
A few dashes of hot sauce
1 tsp dill
a few dashes of salt
1. Slice cucumbers thin, if you like you can remove the peel, but I usually leave them on.
2. Slice onion in to very thin rings
3. Combine liquid ingredients and use a whisk to combine it well.
4. Add spices and stir well.
5. Lastly add in your cucumbers and onions, toss well to coat.
6. Refrigerate at least an hour, and up to one week.
** McCormic makes Hot Shot, it is a black and Red Pepper blend, feel free to use just black pepper if that is what you have on hand.
Ingredients
2 English cucumbers
1 Red onion
2 tbs honey
2 tbs EVOO
3/4 cup cider vinegar
1/4 cup balsamic vinegar
1/2 cup water
1 tbs red pepper flakes
1/2 tsp Hot Shot**
A few dashes of hot sauce
1 tsp dill
a few dashes of salt
1. Slice cucumbers thin, if you like you can remove the peel, but I usually leave them on.
2. Slice onion in to very thin rings
3. Combine liquid ingredients and use a whisk to combine it well.
4. Add spices and stir well.
5. Lastly add in your cucumbers and onions, toss well to coat.
6. Refrigerate at least an hour, and up to one week.
** McCormic makes Hot Shot, it is a black and Red Pepper blend, feel free to use just black pepper if that is what you have on hand.
Tacos De Carne Asada in Diablo Sauce
Ok this is one of my favorite recipes, and one I love to entertain with. It's a little bit of prep, but all things you can do ahead of time. It tastes so good, the soy sauce may make you weary...but TRUST ME it’s add a great Umami flavor. Just try it!
Ingredients
3 lb piece of london broil or flank steak
1/4 cup of water
1 tbs of cornstarch
1 lime cut in to edges
1 white onion diced
1 bunch of cilantro chopped
I prefer soft corn tortillas, my husband prefers flour (I would try both if you haven't had this before)
Marinade:
1/3 cup of white vinegar
1/4 cup of soy sauce
4 cloves of minced garlic (or 4 teaspoons of pre-minced jarred garlic
3 limes juiced
1/2 cup of olive oil or vegetable oil
1 tsp of salt
1 tsp cumin
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp oregano (dried is ok for this)
1 tsp paprika
1 tablespoon if crushed red pepper flakes
The ingredient list may be deceiving, however you should have most of these things in yous spice cabinet.
1. Combine all marinade ingredients in a container, stir well.
2. Add meat and turn in marinade to coat well.
3. Refrigerate overnight, or AT LEAST 8 hours.
4. Dice meat in to chunks using a sharp knife and cutting board. Put meat in to a medium pan. Stir frequently and remove meat from pan when cooked.
5. Put all leftover marinade in to skillet and cook till boiling.
6. Dissolve 1 tbsp of cornstarch in to 1/4 cup of water and add to the boiling marinade.
7. Let it boil and thicken, then add your meat back to the pan and stir to coat well.
***I use warmed soft corn and flour tortillas to serve these tacos up. Top with just a little bit of diced onion, cilantro, and lime juice. Heating directions are on the package of the tortillas.
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