Thursday, March 17, 2011

Baked Egg Rolls

1lb ground Chicken, Turkey or Venison
1/2 head green cabbage
1 cup sliced organic carrots
1 cup sliced organic portabella mushrooms
1 package of egg roll wraps
Soy sauce (reduced sodium)
Olive oil
Pre heat oven to 400, cook chicken completely, add chopped cabbage and veggies, add soy sauce to taste. Cook until veggies are tender. Fill egg roll and wrap. Lightly brush baking pan with olive oil and tops of egg rolls too. Bake at 400 until golden brown (15- 20 min.)  Note: can find egg roll wraps in produce dept of any grocery store. Make sure wraps are made with wheat and egg whites!


Kale Chips

Who would of thought baked Kale would be so DELICIOUS and FABULOUS?! Not me, haha..... but honestly these have now become a staple in our home! Super simple, super yummy, even my 3 year old eats them... hello, miracle!

1 bunch of fresh (organic) Kale
*I get mine from the farmers market but almost every grocery store carries Kale near the fresh lettuce*
  2 Tbsp. Olive Oil
1 Tbsp. Sea Salt

Pre heat oven to 350, wash and gently dry your Kale, take the leafs off the stem and tear into bite size pieces,  in a bowl drizzle the olive oil and sea salt, mix together so each leaf has some oil and salt, Put onto a baking sheet (not over lapping each other), place in oven for 15 min. and they are done! 
That's it, So simple!! They will be crunchy and healthy!!!! I store them in a zip lock bag, perfect for that chip craving! I hope your family enjoys these as much as I do!

Wednesday, March 16, 2011

Whole Wheat Veggie Pasta Salad

This is a great lunch, snack or side dish pasta salad! It's refreshing, easy and very healthy....Try to use only organic produce or local grown produce but it's great to try all sorts of combos depending on what you have in your fridge! (Black olives or some reduced fat feta would have been nice too if I had some handy)
  • large 1/4 cup dry whole wheat pasta (cooked)
  • 1/4 cup canned organic white beans drained (no sodium added)
  • 1/3 of a cucumber chopped (skin on for more nutrients)
  • 6 grape tomatoes, sliced in half
  • 1 thick slice of red onion, chopped
  • 2 tsp. chopped fresh parsley
  • 1 tsp. chopped fresh basil
  • 1 tsp. pepper
  • salt to taste
  • 2 tbs. fresh lemon juice
  • 1 tbs. olive oil
  • 1 tsp. minced garlic


Cook your dry pasta and allow to cool (or run it under cold water). Throw all ingredients together and enjoy. I made this the night before and the flavors really seemed to mix together in the fridge overnight- yum! Enjoy!!

Homemade Whole Wheat Sandwich Bread

 This is a wonderful and EASY bread recipe. 
Try to use all organic ingredients if possible, the quality and nutrition value will be better but I know some people do not have organic stores close by. After making this bread I'm not sure I will ever buy store sandwich bread again. This recipe makes 2 loafs, the bread freezes great! 
  • 8 to 8-1/2 cups whole wheat flour
  • 4 1/2 tsp quick-rise yeast (or 2 envelopes)
  • 2 1/2 tsp fine sea salt
  • 1 1/2 cups skim milk
  • 1 1/2 cups water
  • 1/4 cup honey
  • 1/4 cup oil
Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat milk, water, honey and oil until very warm (NOT boiling - it should just be a bit warmer than lukewarm). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour; stir until combined, scraping bowl occasionally. With spoon or clean hands, mix in enough remaining flour to make soft dough. (NOTE - I only used about 7 cups of flour instead of the whole 8 to 8 1/2).

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes (NOTE - I kneaded about 2 minutes). Cover kneaded dough and let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in preheated 375oF oven for 35 to 45 minutes or until done (NOTE - Mine took about 30 minutes). Remove from pans; let cool on wire racks.

Friday, March 4, 2011

Teriyaki Steak

We probably have this once a month.  Sometimes I get bored with making steak the same way over and over again.  The teriyaki marinade helps me go in a different direction with dinner.  I like to try different vegetables and different flavor combinations together.

One 3 to 5lb. Tri-Tip Steak or Flank Steak
1 cup soy sauce
3/4 cup brown sugar
1/2 cup water
1- 6oz. lite beer
juice from 1/2 a lemon
1 green onion (chopped)
2 garlic cloves (minced)

Stir soy sauce, brown sugar, water, beer and lemon juice in a bowl until the brown sugar dissolves.  Pour marinade into a gallon zip-lock bag.  Add in the garlic and onion.  Add in your steak.  Let it marinate for 3 plus hours.  The longer the better.  Remove the steak from the marinade and grill or broil your steak.

2 cups (uncooked) brown rice

Cook rice according to the package.  However I cook my brown rice in chicken stock instead of water.  I think it gives it more flavor that way.

2 cups thawed & shelled edamame soy beans 
1 cup sliced red bell pepper
1 cup sliced carrots
1 chopped green onion
1 tsp. sesame oil
1 tsp. soy sauce
1 tsp. sesame seeds

In a skillet over high to medium heat add the sesame oil.  Add in all the vegetables.  Stir and let them cook for 4 mins.  Add soy sauce to the skillet.  Stir the vegetables.  Let them saute a little more in the soy sauce.  Add in sesame seeds.  Let it all cook together for 1 more minute.

Place cooked rice in bowls.  Spoon veggies over the rice.  Slice up your steak and then add it on top of the rice and vegetables.  You can add a little more soy sauce if you want.  Enjoy! 

Wednesday, March 2, 2011

Green Chili Chicken

This is just a recipe I came up with.  I was looking for something different and wanted to use what I already had in my pantry.  I make this on nights we have sports practices.  I throw it all together in the crock pot before we leave.  That way we come home to a meal that's hot and ready to eat.

8 - boneless skinless chicken thighs
1- 14oz can of salsa verde
1 - 7oz. can diced chilies
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 minced garlic cloves
2 cups brown rice or white rice
shredded cheese
sour cream

Place chicken thighs in your crock pot.   Pour the salsa, chilies, onion, bell pepper and garlic over the chicken.  Give it one good stir to make sure all the chicken is coated.  Put the lid on your crock pot and cook on high for 3 hours.  Cook the rice according to the package.  Shred the chicken.  Return shredded chicken to the crock pot to keep warm.  Place rice on your plate, spoon the shredded green chili chicken over the rice.  You can sprinkle some cheese over the top and a little bit of sour cream if you want.  Enjoy!

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