I got this recipe from my Real Simple recipes app.
Recipe
Linguine with Zucchini & Chickpeas
Comments
- I used 1/2 pound of Dreamfields low carb spaghetti instead of 3/4 pound
- I added a few tablespoons of minced onion to the zucchini as I was sauteeing it
Rating
3.5/5
Wednesday, October 24, 2012
Monday, October 22, 2012
Spaghetti Squash
Last week I stopped by the new Whole Foods store in Edina to grab lunch. I have been hearing a lot about spaghetti squash and how people are using it in place of pasta, so I tried a premade salad - Spaghetti Squash with Basil Walnut Pesto and Roasted Red Peppers. Whole Foods is funny because I think people believe that everything at that store is super healthy because it's organic and blah blah blah. That place uses so much oil/cream/butter in their premade dishes, it is sick! Anyway, the pesto salad was really good (probably because it used a gallon of olive oil) and I was pleasantly surprised by the texture and taste of the spaghetti squash, so I thought I'd try it myself. I read that a cup of regular pasta is about 220 calories (and high carb), whereas a cup of spaghetti squash is only 42 calories (and no/low carb).
How To Cook Spaghetti Squash
There are a few different ways...I tried this first option over the weekend and it was really easy.
Spaghetti Squash I
Spaghetti Squash II
Spaghetti Squash Recipes
- In a medium saucepan, combine 1 1/2 C. spaghetti squash with 1 pint Canned Tomatoes, plus about 1 Tbsp olive oil, salt and pepper. Bring to a boil, then simmer on low for 5-10 minutes. Top with parmesan cheese.
- Toss 1 C. warm spaghetti squash with 1 Tbsp olive oil, basil, oregano, salt, pepper and parmesan cheese.
How To Cook Spaghetti Squash
There are a few different ways...I tried this first option over the weekend and it was really easy.
Spaghetti Squash I
Spaghetti Squash II
Spaghetti Squash Recipes
- In a medium saucepan, combine 1 1/2 C. spaghetti squash with 1 pint Canned Tomatoes, plus about 1 Tbsp olive oil, salt and pepper. Bring to a boil, then simmer on low for 5-10 minutes. Top with parmesan cheese.
- Toss 1 C. warm spaghetti squash with 1 Tbsp olive oil, basil, oregano, salt, pepper and parmesan cheese.
Apple Crisp
This recipe is an oatmeal-topped take on apple crisp.
Recipe
Apple Crisp
Comments
- I cut the apples (Fuji) into fairly small pieces, but next time I might try cutting the apples into slices
- I skipped the lemon juice
- Instead of using 1/2 C. butter I used 1/4 C.
Rating
4/5
Recipe
Apple Crisp
Comments
- I cut the apples (Fuji) into fairly small pieces, but next time I might try cutting the apples into slices
- I skipped the lemon juice
- Instead of using 1/2 C. butter I used 1/4 C.
Rating
4/5
Rosemary & White Wine Chicken
This is an easy weeknight recipe; while the chicken is cooking you can prepare the rest of the meal. In my case, that was steamed sugar snap peas and wild rice pilaf.
Recipe
Skillet Chicken Rosemary
Comments
- I used two boneless skinless chicken breasts, not the 3-4 lbs of chicken that the recipe calls for
- I used 3/4 can of mushrooms
- I didn't premix and refrigerate the wine and rosemary
- I added additional spices - thyme, sage, dried minced onion, salt and pepper
Rating
4/5
Recipe
Skillet Chicken Rosemary
Comments
- I used two boneless skinless chicken breasts, not the 3-4 lbs of chicken that the recipe calls for
- I used 3/4 can of mushrooms
- I didn't premix and refrigerate the wine and rosemary
- I added additional spices - thyme, sage, dried minced onion, salt and pepper
Rating
4/5
Chocolate Peanut Butter Pie
I needed to use up an open package of Nabisco chocolate wafer cookies, so I looked up pie recipes that used an Oreo cookie crust. Since Mike and I both love Reese's Peanut Butter Cups I thought this pie would be a good one to try.
Recipe
Chocolate Peanut Butter Pie
Comments
- I didn't have Oreo cookies so I made the crust using this recipe instead since it doesn't use the Oreo cream filling: Oreo Cookie Pie Crust
- When I was making the cookie crust I put a plastic sandwich bag over my hand to keep the cookie mixture from sticking to me
- This pie is insanely rich...this could be a 16-slice pie instead of a usual 8-slice pie
Rating
4/5
Recipe
Chocolate Peanut Butter Pie
Comments
- I didn't have Oreo cookies so I made the crust using this recipe instead since it doesn't use the Oreo cream filling: Oreo Cookie Pie Crust
- When I was making the cookie crust I put a plastic sandwich bag over my hand to keep the cookie mixture from sticking to me
- This pie is insanely rich...this could be a 16-slice pie instead of a usual 8-slice pie
Rating
4/5
Tator Tot Hotdish
I have lived in Minnesota for almost 6 years and have never tasted or made tator tot hotdish. I've heard everyone talk about "hotdish" which is just a different term for "casserole." About a week ago I was talking about cooking and recipes with my mother-in-law Jane and sister-in-law Meghan and they both mentioned tator tot hotdish. After hearing what was in it and how easy was to make, I thought I'd give it a try on a chilly Sunday evening this fall. I googled a few different recipes and eventually just made up my own.
Recipe
1 lb. lean ground beef
1/2 C. onion, diced
1 can cream of celery soup + 1/2 can milk
1 bag frozen cut green beans, steamed
1 can mushrooms, drained
1 bag frozen tator tots
1/2 C. shredded reduced fat cheddar cheese
Brown ground beef and onion in frying pan. While meat is cooking, whisk together cream of celery soup and milk in a bowl. Steam the green beans, and then toss together with the mushrooms. Spray a baking pan with PAM (I used a 7x11 pan, but 9x13 would work also). Spread ground beef evenly on the bottom of the pan. Next, layer on the green beans and mushrooms. Pour the soup mixture over the entire casserole. Layer tator tots on top in rows. Sprinkle cheese over the top of the tator tots. Bake at 375 degrees for 45-60 minutes, or until tator tots are brown and soup mixture is bubbly. Season with salt and pepper.
Comments
- I thought there was a bit too much meat, so next time I might either use a 9x13 pan and a larger bag of green beans, or just cut the meat back to 1/2 or 3/4 pound if I use a 7x11 pan.
- Mike topped his with Frank's Red Hot but I didn't care for it that way.
Rating
3.5/5
Recipe
1 lb. lean ground beef
1/2 C. onion, diced
1 can cream of celery soup + 1/2 can milk
1 bag frozen cut green beans, steamed
1 can mushrooms, drained
1 bag frozen tator tots
1/2 C. shredded reduced fat cheddar cheese
Brown ground beef and onion in frying pan. While meat is cooking, whisk together cream of celery soup and milk in a bowl. Steam the green beans, and then toss together with the mushrooms. Spray a baking pan with PAM (I used a 7x11 pan, but 9x13 would work also). Spread ground beef evenly on the bottom of the pan. Next, layer on the green beans and mushrooms. Pour the soup mixture over the entire casserole. Layer tator tots on top in rows. Sprinkle cheese over the top of the tator tots. Bake at 375 degrees for 45-60 minutes, or until tator tots are brown and soup mixture is bubbly. Season with salt and pepper.
Comments
- I thought there was a bit too much meat, so next time I might either use a 9x13 pan and a larger bag of green beans, or just cut the meat back to 1/2 or 3/4 pound if I use a 7x11 pan.
- Mike topped his with Frank's Red Hot but I didn't care for it that way.
Rating
3.5/5
Wednesday, October 10, 2012
Three Cheese Tortellini & Mushroom Soup
Another good soup recipe from Skinnytaste!
Recipe
Three Cheese Tortellini & Mushroom Soup
Comments
- I skipped the Parmigiano Reggiano rind since I didn't have it on hand but I think it would have been a good addition...maybe next time!
- I used Buitoni Spinach Three Cheese tortellini just for some color
Rating
3.5/5
Recipe
Three Cheese Tortellini & Mushroom Soup
Comments
- I skipped the Parmigiano Reggiano rind since I didn't have it on hand but I think it would have been a good addition...maybe next time!
- I used Buitoni Spinach Three Cheese tortellini just for some color
Rating
3.5/5
Quinoa Mac & Cheese
Regular macaroni and cheese is really good, but really unhealthy. I thought I'd try a lower fat, lower carb version that uses no butter.
Recipe
Quinoa Mac & Cheese
Comments
- I only had 1 C. of shredded reduced fat cheddar in my fridge so I had to swap in 1/2 C. shredded part skim mozzarella
- Since I was making this for the first time I skipped the added veggies/toppings
Rating
3/5
WW PointsPlus
4 (if you divide this into 6 servings, use low fat cheese and skim milk)
Recipe
Quinoa Mac & Cheese
Comments
- I only had 1 C. of shredded reduced fat cheddar in my fridge so I had to swap in 1/2 C. shredded part skim mozzarella
- Since I was making this for the first time I skipped the added veggies/toppings
Rating
3/5
WW PointsPlus
4 (if you divide this into 6 servings, use low fat cheese and skim milk)
Oktoberfest German Dinner
I love Oktoberfest beer, so this past Sunday night I decided to cook an authentic German meal to go along with the beer. Mike hasn't had any real German food before (bratwursts don't count), so this was a new cooking experience for me and a new tasting experience for him!
Beef Rouladen
Recipe
Beef Rouladen
Comments
- I used thin cut NY Strip steaks, pounded down to 1/4" thick
- I've had this prepared with dill pickles in the middle (in addition to the onion) so I made one of them with that and it was really good
- The gravy didn't thicken up as much as I thought it would - it was more of a sauce versus a gravy
Rating
3.5/5
Spaetzle
Recipe
Spaetzle
Comments
- After reading the comments for this recipe I went with the ziplock bag method. I poured the batter into a ziplock bag, cut off the tip and used that to drop portions of batter into the boiling water.
- The batter looked a little too liquidy for me so I added two additional tablespoons of flour.
Rating
5/5
Brussels Sprouts with Bacon
Recipe
1 lb. Brussels sprouts, steamed
3 slices bacon
2 Tbsp butter
Salt & pepper
Once sprouts have been cooked, add butter and stir until melted. Add crumbled bacon, plus salt and pepper to taste.
Comments
- I read a tip online about steaming Brussels sprouts - after you cut the ends off, make an X in the stem with a paring knife. I steamed mine for about 6 minutes and they were perfect.
Rating
4/5
Beef Rouladen
Recipe
Beef Rouladen
Comments
- I used thin cut NY Strip steaks, pounded down to 1/4" thick
- I've had this prepared with dill pickles in the middle (in addition to the onion) so I made one of them with that and it was really good
- The gravy didn't thicken up as much as I thought it would - it was more of a sauce versus a gravy
Rating
3.5/5
Spaetzle
Recipe
Spaetzle
Comments
- After reading the comments for this recipe I went with the ziplock bag method. I poured the batter into a ziplock bag, cut off the tip and used that to drop portions of batter into the boiling water.
- The batter looked a little too liquidy for me so I added two additional tablespoons of flour.
Rating
5/5
Brussels Sprouts with Bacon
Recipe
1 lb. Brussels sprouts, steamed
3 slices bacon
2 Tbsp butter
Salt & pepper
Once sprouts have been cooked, add butter and stir until melted. Add crumbled bacon, plus salt and pepper to taste.
Comments
- I read a tip online about steaming Brussels sprouts - after you cut the ends off, make an X in the stem with a paring knife. I steamed mine for about 6 minutes and they were perfect.
Rating
4/5
Sunday, October 7, 2012
Irish Car Bomb Cupcakes
I made a half batch trial run of these yesterday since I'm planning to make them next weekend for my father-in-law's belated birthday celebration.
Recipe
Irish Car Bomb Cupcakes
Comments
- The ganache is tricky...during my first test I used bittersweet chocolate and I thought it was too bitter. Plus you really couldn't taste the whiskey. When I made these again I used semisweet chocolate and doubled the amount of whiskey. I chilled the ganache for about 15 minutes before I tried to pipe it and it was still too runny. I ended up adding some powdered sugar and used my hand mixer to thicken it a bit. The whiskey flavor still didn't come through. These cupcakes would still be really good without the ganache.
- The cake portion of the cupcakes aren't overly sweet which is good because the Baileys frosting is really rich
Rating
4/5
Recipe
Irish Car Bomb Cupcakes
Comments
- The ganache is tricky...during my first test I used bittersweet chocolate and I thought it was too bitter. Plus you really couldn't taste the whiskey. When I made these again I used semisweet chocolate and doubled the amount of whiskey. I chilled the ganache for about 15 minutes before I tried to pipe it and it was still too runny. I ended up adding some powdered sugar and used my hand mixer to thicken it a bit. The whiskey flavor still didn't come through. These cupcakes would still be really good without the ganache.
- The cake portion of the cupcakes aren't overly sweet which is good because the Baileys frosting is really rich
Rating
4/5
Saturday, October 6, 2012
Oreo Truffles
My coworker made these for my birthday this year and they were sooo good. I made them for Mike's birthday this year since he's a big fan of Oreos.
Recipe
Oreo Truffles
Comments
- I used lower fat Neufatel cheese instead of cream cheese
- For dipping I used Ghiradelli white chocolate chips. My coworker used vanilla almond bark. Both work just fine. I just melted the chocolate chips in a small bowl and used a toothpick to dip the chilled Oreo balls into the chocolate. Freezing them for 15+ minutes is crucial, otherwise they'll fall apart when you stick them with the toothpick.
Rating
5/5
Recipe
Oreo Truffles
Comments
- I used lower fat Neufatel cheese instead of cream cheese
- For dipping I used Ghiradelli white chocolate chips. My coworker used vanilla almond bark. Both work just fine. I just melted the chocolate chips in a small bowl and used a toothpick to dip the chilled Oreo balls into the chocolate. Freezing them for 15+ minutes is crucial, otherwise they'll fall apart when you stick them with the toothpick.
Rating
5/5
Roasted Vegetables
You can vary the spices in this recipe to your liking. Sometimes I'll do an Italian take on these veggies, using fresh basil and oregano.
Recipe
Roasted Vegetables
Comments
- I've made this a few times with various types of vegetables. Bell peppers, onions and potatoes always work well. Eggplant, mushrooms and zucchini work fine but you'll end up with quite a bit of liquid in the roasting pan as the water in these vegetables is drawn out. Grape/cherry tomatoes don't work.
Rating
4/5
Recipe
Roasted Vegetables
Comments
- I've made this a few times with various types of vegetables. Bell peppers, onions and potatoes always work well. Eggplant, mushrooms and zucchini work fine but you'll end up with quite a bit of liquid in the roasting pan as the water in these vegetables is drawn out. Grape/cherry tomatoes don't work.
Rating
4/5
Hollandaise Sauce
It took me a few tries to get this sauce just right in terms of thickness. This goes well with steamed broccoli, asparagus, and of course, artichokes!
Recipe
2 egg yolks
1/2 C. butter
2 Tbsp lemon juice
In a double boiler, slowly stir ingredients using a silicone spatula or wooden spoon until mixture thickens and is custard-like. Water in the bottom pan should be simmering but should not be a rolling boil. Usually this thickening process takes about 5 minutes. Remove from heat immediately and pour into serving dish.
Comments
- I just saw a way to test the doneness (?) of a custard-type sauce. If you coat a wooden spoon or silicone spatula with the sauce and then swipe your finger vertically down the center of the spoon, the sauce from the sides should not spill into the center. It's kind of hard to describe...this recipe may require some photos!
- The sauce has been cooked too long if you can see spots of melted butter amongst the custard-like pieces. Again, photo may be helpful here!
Rating
5/5
Recipe
2 egg yolks
1/2 C. butter
2 Tbsp lemon juice
In a double boiler, slowly stir ingredients using a silicone spatula or wooden spoon until mixture thickens and is custard-like. Water in the bottom pan should be simmering but should not be a rolling boil. Usually this thickening process takes about 5 minutes. Remove from heat immediately and pour into serving dish.
Comments
- I just saw a way to test the doneness (?) of a custard-type sauce. If you coat a wooden spoon or silicone spatula with the sauce and then swipe your finger vertically down the center of the spoon, the sauce from the sides should not spill into the center. It's kind of hard to describe...this recipe may require some photos!
- The sauce has been cooked too long if you can see spots of melted butter amongst the custard-like pieces. Again, photo may be helpful here!
Rating
5/5
Sautéed Cabbage with Turkey Bacon
This recipe is really quick and easy because you can use a bag of cole slaw mix.
Recipe
2 Tbsp olive oil (I usually use the Rachael Ray method regarding olive oil - eyeball it so that you have enough to coat the pan)
1 bag cole slaw mix or chopped cabbage
1/4 C. onion, diced
3 slices extra lean turkey bacon
Salt & pepper
Heat olive oil in frying pan. Add onion and cabbage and sauté until cabbage becomes slightly translucent. Cook turkey bacon in the microwave according to directions, making sure it does not get too crisp/overdone. Cut turkey bacon into small pieces and stir into cabbage. Add salt and pepper to taste.
Comments
- You could also cook the turkey bacon in the same pan as the cabbage and onion, which would allow the cabbage to pick up some of the bacon flavor
- I like the cole slaw mix because it has both red and green cabbage, plus carrots
Rating
4/5
Recipe
2 Tbsp olive oil (I usually use the Rachael Ray method regarding olive oil - eyeball it so that you have enough to coat the pan)
1 bag cole slaw mix or chopped cabbage
1/4 C. onion, diced
3 slices extra lean turkey bacon
Salt & pepper
Heat olive oil in frying pan. Add onion and cabbage and sauté until cabbage becomes slightly translucent. Cook turkey bacon in the microwave according to directions, making sure it does not get too crisp/overdone. Cut turkey bacon into small pieces and stir into cabbage. Add salt and pepper to taste.
Comments
- You could also cook the turkey bacon in the same pan as the cabbage and onion, which would allow the cabbage to pick up some of the bacon flavor
- I like the cole slaw mix because it has both red and green cabbage, plus carrots
Rating
4/5
Red Potato Salad
I really like mustard/vinegar/salt flavors, so I haven't found many potato salads that I really like...until now. This salad doesn't have the traditional mayo or Miracle Whip base. It's really good in the summer with grilled chicken, BBQ thin pork chops, brats, etc.
Recipe
Red Potato Salad
Comments
- The green pepper flavor can be a bit strong so I usually use half of what the recipe calls for
Rating
5/5
Recipe
Red Potato Salad
Comments
- The green pepper flavor can be a bit strong so I usually use half of what the recipe calls for
Rating
5/5
Quinoa Primavera
I like this side dish because it gives you both a filling grain and a vegetable.
Recipe
Quinoa Primavera
Comments
- I added some fresh grated parmesan to this before serving
- This dish lacked a bit of flavor, so next time I might cook the quinoa in chicken broth
- When I made this I skipped the cloves and parsley because I didn't have them on hand
Rating
3/5
WW PointsPlus
3 (only counting 1 Tbsp of olive oil, makes 4 servings)
Recipe
Quinoa Primavera
Comments
- I added some fresh grated parmesan to this before serving
- This dish lacked a bit of flavor, so next time I might cook the quinoa in chicken broth
- When I made this I skipped the cloves and parsley because I didn't have them on hand
Rating
3/5
WW PointsPlus
3 (only counting 1 Tbsp of olive oil, makes 4 servings)
Sesame Noodle Salad
I love the taste of sesame oil, and a little bit really goes a long way. This dish goes really well with grilled chicken breasts marinated in Newman's Own Light Sesame Ginger salad dressing and a side of sauteed spinach. I don't like the taste of ginger but this marinade is really good.
Recipe
Sesame Noodle Salad
Comments
- This dish also works with soba noodles or spaghetti, but I think the angel hair really soaks in the flavors since it is so thin
- I used sriracha in place of the hot chili oil. I also added a few shakes of red pepper flakes.
- I scaled waaaay back on the sugar because I really like the taste of vinegar. Instead of 1/4 C. sugar I used 1 packet of Splenda.
- I served this for a party once and used 1/3 yellow bell, 1/3 red bell and 1/3 green bell pepper to give the dish some color.
- For a protein boost, add 1/2 C. of shelled edamame
Rating
4/5
Recipe
Sesame Noodle Salad
Comments
- This dish also works with soba noodles or spaghetti, but I think the angel hair really soaks in the flavors since it is so thin
- I used sriracha in place of the hot chili oil. I also added a few shakes of red pepper flakes.
- I scaled waaaay back on the sugar because I really like the taste of vinegar. Instead of 1/4 C. sugar I used 1 packet of Splenda.
- I served this for a party once and used 1/3 yellow bell, 1/3 red bell and 1/3 green bell pepper to give the dish some color.
- For a protein boost, add 1/2 C. of shelled edamame
Rating
4/5
Friday, October 5, 2012
Grilled Pesto Shrimp Skewers
These skewers are so easy and are really good. We've always grilled them outside but I bet you could easily use an indoor grill pan.
Recipe
Pesto Shrimp Skewers
Comments
- I took a shortcut and used store bought Costco brand pesto
- Don't use peel and eat shrimp...make sure they're already peeled (lesson learned!)
Rating
5/5
Recipe
Pesto Shrimp Skewers
Comments
- I took a shortcut and used store bought Costco brand pesto
- Don't use peel and eat shrimp...make sure they're already peeled (lesson learned!)
Rating
5/5
Margarita Cupcakes
I made these for a coworker's birthday and was pretty impressed. This is just a good vanilla cupcake recipe in general if you were to omit the lime and tequila.
Recipe
Margarita Cupcakes
Comments
- N/A
Rating
3.5/5
Recipe
Margarita Cupcakes
Comments
- N/A
Rating
3.5/5
Buffalo Turkey Burgers
I really like turkey burgers but Mike is not a fan. He is a fan of all things buffalo though, so I thought I'd try this one and he actually liked it!
Recipe
Buffalo Turkey Burgers
Comments
- I took a shortcut and used bottled bleu cheese dressing for the slaw. Since I made this swap I decided to nix the cheese.
- There is no way these burgers could be cooked on an outdoor grill. I even thought using a grill pan was tough because they fall apart. I just cooked them in a 8" nonstick skillet for a few minutes on each side.
Rating
4/5
Recipe
Buffalo Turkey Burgers
Comments
- I took a shortcut and used bottled bleu cheese dressing for the slaw. Since I made this swap I decided to nix the cheese.
- There is no way these burgers could be cooked on an outdoor grill. I even thought using a grill pan was tough because they fall apart. I just cooked them in a 8" nonstick skillet for a few minutes on each side.
Rating
4/5
Tomato Zucchini Casserole
My mother-in-law Mary made this a few weeks ago and it was sooooo good. I haven't made it myself yet but wanted to put the recipe on here before I forgot about it!
Recipe
Tomato Zucchini Casserole
Comments
- N/A
Rating
5/5
Recipe
Tomato Zucchini Casserole
Comments
- N/A
Rating
5/5
Shredded Chicken Sandwiches, Two Ways
Here are a few quick and tasty sandwich recipes that use shredded chicken.
BBQ Chicken Sandwiches
Recipe
2 whole wheat hamburger buns
2 C. Shredded Crock Pot Chicken
1/4 C. BBQ sauce
Prepared coleslaw (optional)
Mix shredded chicken with BBQ sauce. Top sandwiches with coleslaw, if desired, and/or additional BBQ sauce.
Comments
- N/A
Rating
4/5
Buffalo Chicken Sandwiches
Recipe
2 whole wheat hamburger buns
2 C. Shredded Crock Pot Chicken
1/4 C. Frank's Red Hot sauce
Celery slaw (optional - mix 1/2 C. chopped celery with 2-3 Tbsp. bleu cheese salad dressing)
Mix shredded chicken with Frank's Red Hot sauce. Top sandwiches with celery slaw, if desired, and/or additional buffalo sauce.
Comments
N/A
Rating
5/5
BBQ Chicken Sandwiches
Recipe
2 whole wheat hamburger buns
2 C. Shredded Crock Pot Chicken
1/4 C. BBQ sauce
Prepared coleslaw (optional)
Mix shredded chicken with BBQ sauce. Top sandwiches with coleslaw, if desired, and/or additional BBQ sauce.
Comments
- N/A
Rating
4/5
Buffalo Chicken Sandwiches
Recipe
2 whole wheat hamburger buns
2 C. Shredded Crock Pot Chicken
1/4 C. Frank's Red Hot sauce
Celery slaw (optional - mix 1/2 C. chopped celery with 2-3 Tbsp. bleu cheese salad dressing)
Mix shredded chicken with Frank's Red Hot sauce. Top sandwiches with celery slaw, if desired, and/or additional buffalo sauce.
Comments
N/A
Rating
5/5
Baked Kale Chips
I literally just finished making these and was pretty happy with the end result! I think it will take a few tries to get these right because some of mine ended up soggy. I shook the leaves in a plastic ziplock bag with the olive oil in it which did a good job of evenly coating the leaves. The Misto approach would probably work better. I used regular salt instead of sea salt too. I just saw an episode of Rachael Ray where she put a bit of grated Parmesan cheese on these right after taking them out of the oven.
Recipe
Baked Kale Chips
Comments
- These can't be stored so only make what you're planning to eat that day
- Also, I highly doubt Mike will like these...but if I'm wrong I'll revise this post!
Rating
4/5
Recipe
Baked Kale Chips
Comments
- These can't be stored so only make what you're planning to eat that day
- Also, I highly doubt Mike will like these...but if I'm wrong I'll revise this post!
Rating
4/5
BBQ Chicken Pizza
This is one of Mike's favorites, and it's a quick and easy weeknight meal.
Recipe
1 Boboli whole wheat pizza crust
2 C. Shredded Crock Pot Chicken
1/2 C. diced red onion
~2 C. shredded reduced fat mozzarella cheese
1/2 C. BBQ sauce
Spread BBQ sauce on pizza crust, then top with onions and chicken. Sprinkle cheese over the top. Bake according to directions on Boboli package.
Comments
- I really don't think the whole wheat Boboli is any healthier than the regular Boboli, but I just prefer the taste of the whole wheat crust
- A thick BBQ sauce works best - we like Famous Dave's
Rating
4/5
Recipe
1 Boboli whole wheat pizza crust
2 C. Shredded Crock Pot Chicken
1/2 C. diced red onion
~2 C. shredded reduced fat mozzarella cheese
1/2 C. BBQ sauce
Spread BBQ sauce on pizza crust, then top with onions and chicken. Sprinkle cheese over the top. Bake according to directions on Boboli package.
Comments
- I really don't think the whole wheat Boboli is any healthier than the regular Boboli, but I just prefer the taste of the whole wheat crust
- A thick BBQ sauce works best - we like Famous Dave's
Rating
4/5
Asian Lettuce Wraps
P.F. Chang's lettuce wraps are so good...and so greasy. Here's a heathier version that I think is just as good!
Recipe
Lettuce Wraps
Comments
- I used 93% lean ground turkey
- I cut back on the garlic and only used 1 clove
- I omitted the ginger (not a fan) and honey
- I used sriracha in place of the chili garlic sauce
Rating
5/5
Recipe
Lettuce Wraps
Comments
- I used 93% lean ground turkey
- I cut back on the garlic and only used 1 clove
- I omitted the ginger (not a fan) and honey
- I used sriracha in place of the chili garlic sauce
Rating
5/5
Egg Sandwiches
Luckily my husband loves brinner (breakfast for dinner). It's pretty easy to whip up eggs, toast, bacon, pancakes, etc. when I'm in a pinch! My mom used to make this sandwich for me when I was younger.
Recipe
2 slices whole wheat bread, toasted
3 eggs
1 Tbsp diced onion
Salt & pepper
Frank's Red Hot sauce (optional)
Ketchup (optional)
Scramble eggs, onion, salt and pepper in a bowl. Pour into 8" nonstick skillet and cook over medium heat until eggs puff up and are nearly cooked through. Flip just once, reduce heat to low, and cook for 1 minute until eggs are done. Fold in half and place on toast. Top with Frank's (Mike's favorite) or ketchup (my favorite).
Comments
- For Mike's sandwich I use 3 eggs but for my sandwich I use 1 egg plus 2 egg whites
- Dried minced onion works well too
Rating
4/5
Recipe
2 slices whole wheat bread, toasted
3 eggs
1 Tbsp diced onion
Salt & pepper
Frank's Red Hot sauce (optional)
Ketchup (optional)
Scramble eggs, onion, salt and pepper in a bowl. Pour into 8" nonstick skillet and cook over medium heat until eggs puff up and are nearly cooked through. Flip just once, reduce heat to low, and cook for 1 minute until eggs are done. Fold in half and place on toast. Top with Frank's (Mike's favorite) or ketchup (my favorite).
Comments
- For Mike's sandwich I use 3 eggs but for my sandwich I use 1 egg plus 2 egg whites
- Dried minced onion works well too
Rating
4/5
Egg & Tomato Sandwich
I'm not sure exactly where this recipe came from. My mom made it for me recently after Anna was born and said that my dad made this sandwich for her when they were dating. It's so good in the summer with fresh tomatoes. Skinnytaste has a version of this sandwich as well - Egg, Tomato & Scallion Sandwich.
Recipe
2 slices whole wheat bread
2 hard boiled egg whites + 1 yolk
3-4 tomato slices
Mayonnaise
Salt & pepper
Assemble the sandwich - mayo, then eggs, then tomato, then salt & pepper.
Comments
- I've added chilled cooked green beans to this sandwich before - it's really good!
Rating
5/5
Recipe
2 slices whole wheat bread
2 hard boiled egg whites + 1 yolk
3-4 tomato slices
Mayonnaise
Salt & pepper
Assemble the sandwich - mayo, then eggs, then tomato, then salt & pepper.
Comments
- I've added chilled cooked green beans to this sandwich before - it's really good!
Rating
5/5
Quinoa & Turkey Stuffed Peppers
I bought a large bag of quinoa at Costco and have been looking for ways to use it other than sides/salads. This recipe came from the Milwaukee Journal Sentinel. Stuffed Veggies Article
Recipe
1 cup quinoa
2 cups chicken stock
6 bell peppers of assorted colors
1 tablespoon olive oil
4 garlic cloves, chopped
½ Vidalia onion, chopped
1 pound ground turkey
¼ cup Worcestershire sauce
Salt and pepper to taste
1 can (14 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
½ cup shredded Italian cheese blend
In saucepan, combine quinoa and chicken stock. Bring to a boil, cover and reduce heat to simmer 15 to 17 minutes until all of the liquid is absorbed.
Meanwhile, cut tops off bell peppers, remove seeds and set peppers aside in a 13-by-9-inch baking dish coated with vegetable oil spray. Chop reserved pepper tops (discard stems) and reserve.
Preheat oven to 350 degrees.
In saute pan, over medium-high heat, heat olive oil and add chopped garlic, onion and chopped peppers. Sauté 2 to 3 minutes.
Add ground turkey, Worcestershire sauce, salt and pepper to pan. Cook until meat is browned.
Add tomatoes and tomato paste. Stir to combine. Cook until most of liquid is absorbed, about 5 minutes.
Add cooked quinoa to meat mixture. Stir thoroughly.
Fill each pepper with the mixture. Bake in preheated over 25 minutes. Top each pepper with cheese and return to oven to bake 5 more minutes until cheese melts and browns.
Note: For more thoroughly cooked peppers, cover pan with aluminum foil during initial baking period. Uncover and add cheese. Bake 5 minutes to brown.
Comments
- I used 93% lean ground turkey and green and red bell peppers
- Instead of the Italian cheese blend I just used mozzarella since that's what I had on hand
- I only chopped up the tops from 4 of the 6 peppers to add to the turkey mixture. I felt like that was more than enough since you're already eating the pepper shell.
- I really liked these but Mike wasn't as thrilled...he prefers my grandma's recipe that uses breadcrumbs and butter!
Rating
4/5
Recipe
1 cup quinoa
2 cups chicken stock
6 bell peppers of assorted colors
1 tablespoon olive oil
4 garlic cloves, chopped
½ Vidalia onion, chopped
1 pound ground turkey
¼ cup Worcestershire sauce
Salt and pepper to taste
1 can (14 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
½ cup shredded Italian cheese blend
In saucepan, combine quinoa and chicken stock. Bring to a boil, cover and reduce heat to simmer 15 to 17 minutes until all of the liquid is absorbed.
Meanwhile, cut tops off bell peppers, remove seeds and set peppers aside in a 13-by-9-inch baking dish coated with vegetable oil spray. Chop reserved pepper tops (discard stems) and reserve.
Preheat oven to 350 degrees.
In saute pan, over medium-high heat, heat olive oil and add chopped garlic, onion and chopped peppers. Sauté 2 to 3 minutes.
Add ground turkey, Worcestershire sauce, salt and pepper to pan. Cook until meat is browned.
Add tomatoes and tomato paste. Stir to combine. Cook until most of liquid is absorbed, about 5 minutes.
Add cooked quinoa to meat mixture. Stir thoroughly.
Fill each pepper with the mixture. Bake in preheated over 25 minutes. Top each pepper with cheese and return to oven to bake 5 more minutes until cheese melts and browns.
Note: For more thoroughly cooked peppers, cover pan with aluminum foil during initial baking period. Uncover and add cheese. Bake 5 minutes to brown.
Comments
- I used 93% lean ground turkey and green and red bell peppers
- Instead of the Italian cheese blend I just used mozzarella since that's what I had on hand
- I only chopped up the tops from 4 of the 6 peppers to add to the turkey mixture. I felt like that was more than enough since you're already eating the pepper shell.
- I really liked these but Mike wasn't as thrilled...he prefers my grandma's recipe that uses breadcrumbs and butter!
Rating
4/5
Stuffed Pepper Soup
Stuffed peppers...yum! Soup...yum! This is a great combination and it's a really easy recipe.
Recipe
Stuffed Pepper Soup
Comments
- Since I made this for one of my work week lunches I cut waaaaay back on the garlic
- I skipped the majoram since I didn't have it on hand
- I've also made this before with 93% lean ground turkey (just as good) and with ground turkey breast (super lean and not so good)
Rating
4/5
Recipe
Stuffed Pepper Soup
Comments
- Since I made this for one of my work week lunches I cut waaaaay back on the garlic
- I skipped the majoram since I didn't have it on hand
- I've also made this before with 93% lean ground turkey (just as good) and with ground turkey breast (super lean and not so good)
Rating
4/5
Chicken Pot Pie Soup
Another hearty (and healthy) soup for fall and winter!
Recipe
Chicken Pot Pie Soup
Comments
- I used my Shredded Crock Pot Chicken for this
- I didn't have portabella mushrooms on hand so I just used canned mushrooms
Rating
4/5
Recipe
Chicken Pot Pie Soup
Comments
- I used my Shredded Crock Pot Chicken for this
- I didn't have portabella mushrooms on hand so I just used canned mushrooms
Rating
4/5
Baked Chicken Parmesan
Mike loves Chicken Parmesan so I thought I'd try a healthier version from Skinnytaste.
Recipe
Baked Chicken Parmesan
Comments
- Not going to lie here...I used three large chicken breasts, pounded thin, and there's no way I could have made the breadcrumbs & parmesan mixture work using just 3/4 C. breadcrumbs, 1/4 C. parmesan and 2 Tbsp olive oil. I stopped measuring after doling out the intial ingredients but probably ended up doubling all three of these items. I used Progresso Italian Style breadcrumbs.
- I didn't have plain marinara sauce so I used a four cheese pasta sauce
- I served this with Dreamfields spaghetti
- Mike really liked this recipe and probably would have given it a 5/5, but it's my blog (ha!) so I'm only giving it a 3.5/5. I can't really get on board with Chicken Parmesan - not enough flavor for me.
Rating
3.5/5
Recipe
Baked Chicken Parmesan
Comments
- Not going to lie here...I used three large chicken breasts, pounded thin, and there's no way I could have made the breadcrumbs & parmesan mixture work using just 3/4 C. breadcrumbs, 1/4 C. parmesan and 2 Tbsp olive oil. I stopped measuring after doling out the intial ingredients but probably ended up doubling all three of these items. I used Progresso Italian Style breadcrumbs.
- I didn't have plain marinara sauce so I used a four cheese pasta sauce
- I served this with Dreamfields spaghetti
- Mike really liked this recipe and probably would have given it a 5/5, but it's my blog (ha!) so I'm only giving it a 3.5/5. I can't really get on board with Chicken Parmesan - not enough flavor for me.
Rating
3.5/5
Asian Sloppy Joes
Funny story...Mike was at Lunds one Saturday morning (one of the approximate 5 grocery store trips he makes each year) and was enjoying all of the free samples. He tried this one, liked it a lot, and decided on an impulse buy of ground turkey and a bottle of this stir fry sauce!
Recipe
Asian Sloppy Joes
Comments
- This sauce has a pretty heavy ginger flavor, which I personally don't care for. The spice is good though.
- I used 93% lean ground turkey
- Instead of the prepared creamy-style coleslaw, I bought a bag of shredded cabbage mix and made my own dressing using rice vinegar, olive oil and sesame oil
Rating
3.5/5
Recipe
Asian Sloppy Joes
Comments
- This sauce has a pretty heavy ginger flavor, which I personally don't care for. The spice is good though.
- I used 93% lean ground turkey
- Instead of the prepared creamy-style coleslaw, I bought a bag of shredded cabbage mix and made my own dressing using rice vinegar, olive oil and sesame oil
Rating
3.5/5
Crock Pot Chicken Tacos
This is a Mexican take on my plain Shredded Crock Pot Chicken.
Recipe
- 4-5 frozen chicken breasts
- 1 can Rotel tomatoes with green chiles
- 1 packet reduced sodium taco seasoning
- 1 can chili beans with sauce
- 1 C. frozen corn
Combine all ingredients in the crock pot and cook on low for 6-8 hours. Use two forks to shred the chicken. Serve with tortillas and your favorite taco toppings.
Comments
- I've substituted black beans for the chili beans and both are very good
- You'll end up with a fair amount of liquid once this is fully cooked, so I just use a slotted spoon to remove everything from the crock pot before serving. Save some of the liquid if you need to refrigerate any leftovers.
Rating
4/5
Recipe
- 4-5 frozen chicken breasts
- 1 can Rotel tomatoes with green chiles
- 1 packet reduced sodium taco seasoning
- 1 can chili beans with sauce
- 1 C. frozen corn
Combine all ingredients in the crock pot and cook on low for 6-8 hours. Use two forks to shred the chicken. Serve with tortillas and your favorite taco toppings.
Comments
- I've substituted black beans for the chili beans and both are very good
- You'll end up with a fair amount of liquid once this is fully cooked, so I just use a slotted spoon to remove everything from the crock pot before serving. Save some of the liquid if you need to refrigerate any leftovers.
Rating
4/5
Golden Potato Soup
This isn't the healthiest recipe in the world but this soup is really delicious. I've made a few tweaks to make it slightly healthier without compromising the flavor.
Recipe
Golden Potato Soup
Comments
- I added 1/2 C. chopped carrots
- I used skim milk and reduced fat cheddar cheese
- In place of the ham I use 3-4 slices of crumbled lean turkey bacon
Rating
4.5/5
Recipe
Golden Potato Soup
Comments
- I added 1/2 C. chopped carrots
- I used skim milk and reduced fat cheddar cheese
- In place of the ham I use 3-4 slices of crumbled lean turkey bacon
Rating
4.5/5
Apples & Cinnamon Breakfast Quinoa
I just got this recipe in a Skinnytaste email and made it today, on this lovely (ha!) 39-degree morning. It's a good alternative to oatmeal or Red River cereal and doesn't take much time to prepare.
Recipe
Breakfast Quinoa
Comments
- I ended up having to "un-skinny" this by adding a spoonful of light brown sugar. I like the taste of brown sugar in my oatmeal, so I'd rather do this than use sweetened applesauce.
- I used a Fuji apple since that was all I had on hand
Rating
3/5
Recipe
Breakfast Quinoa
Comments
- I ended up having to "un-skinny" this by adding a spoonful of light brown sugar. I like the taste of brown sugar in my oatmeal, so I'd rather do this than use sweetened applesauce.
- I used a Fuji apple since that was all I had on hand
Rating
3/5
Tortellini Soup
This is another one of my favorite winter soup recipes.
Recipe
Tortellini Soup
Comments
- When I first made this for my work week lunches, most of the broth had absorbed into the tortellini by day 2. If you're going to refrigerate this and eat it over the course of a few days, I would recommend adding one extra can of broth, plus one 14 oz. can of pureed tomatoes.
Rating
4/5
Recipe
Tortellini Soup
Comments
- When I first made this for my work week lunches, most of the broth had absorbed into the tortellini by day 2. If you're going to refrigerate this and eat it over the course of a few days, I would recommend adding one extra can of broth, plus one 14 oz. can of pureed tomatoes.
Rating
4/5
White Bean Chicken Chili
This chili is very hearty since it's chock full of beans. I add extra cayenne because I like it spicy!
Recipe
White Bean Chicken Chili
Comments
- I use Shredded Crock Pot Chicken instead of diced cooked chicken breasts.
Rating
4/5
Recipe
White Bean Chicken Chili
Comments
- I use Shredded Crock Pot Chicken instead of diced cooked chicken breasts.
Rating
4/5
Shredded Crock Pot Chicken
I debated even creating a post for this but thought I would since I use this chicken in a lot of recipes. Usually I'll throw this chicken in the crock pot on a Sunday morning and then later in the day I whip up some soup/chili for my work week lunches, plus save some for a weeknight meal.
Fill a crock pot 1/4 full with water. Add frozen chicken breasts and cook on low for about 6 hours, or on high for about 4 hours. Remove chicken breasts from water and use two forks to shred them.
Fill a crock pot 1/4 full with water. Add frozen chicken breasts and cook on low for about 6 hours, or on high for about 4 hours. Remove chicken breasts from water and use two forks to shred them.
Blueberry Bran Muffins
These muffins are low fat, high fiber and I think they taste great! They're not super sweet like a normal blueberry muffin.
Recipe
Blueberry Bran Muffins
Comments
- I used oat bran, which I was able to buy in bulk at the grocery store
- I like a lot of blueberries in my muffins, so I added 1 1/2 cups instead of just 1 cup. I used the small frozen wild blueberries from Costco.
Rating
4/5
Recipe
Blueberry Bran Muffins
Comments
- I used oat bran, which I was able to buy in bulk at the grocery store
- I like a lot of blueberries in my muffins, so I added 1 1/2 cups instead of just 1 cup. I used the small frozen wild blueberries from Costco.
Rating
4/5
Canned Tomatoes
This is the third year in a row that I've canned my own tomatoes. Usually I would just rely on my mom and grandma for a few jars every year, but I seriously kind of hoard them so I needed to start building up my own supply. I love all tomatoes but these are one of my favorites - they're great in recipes, like Stewed Tomatoes, or by themselves, or tossed with pasta, a bit of olive oil, salt, pepper and parmesan cheese.
There isn't really a recipe for this, it's more of a step-by-step process, so here it goes!
You will need:
1/2 bushel of tomatoes
Canning salt
12 pint-sized canning jars with lids and rims
1. Purchase tomatoes at the farmer's market. The vendors usually have some marked specifically for canning - they're not as pretty-looking as the ones that they display on their tables. Usually they're sold by the half bushel. I picked up a half bushel of tomatoes for $12. A half bushel will fill a brown paper grocery bag about 3/4 full.
2. Sterilize your canning jars. A half bushel of tomatoes will yield about 5 to 6 quarts, which is about 10 to 12 pints. I prefer to use the pint jars for canning since I usually use them in recipes for just two people. To sterilize the jars, fill a 6 qt or 8 qt pot with water and bring to a boil. Submerge 3 or 4 jars in the pot and boil for 10 minutes. Place jars on a clean towel to dry. I use silicone-tipped tongs to do this, as well as rubber dishwashing gloves, so that I don't get burned by the boiling water. Once the jars have cooled, I flip them upside down so that any remaining water can drain out.
3. Fill one side of your kitchen sink (assuming you have a double sink) with cold water and ice cubes. Keep the water boiling in your pot and drop in about a dozen tomatoes. Let them sit for about one minute. Use the tongs to grab them from the pot and place them in the ice water. Continue this process until all of your tomatoes have gone through the boiling process and are now in the ice water. If the sink water gets warm, just add more ice cubes as needed. Don't worry if your tomatoes have bruises or dark spots on them - we'll take care of that in the next step.
4. Peel and cut up your tomatoes. I just peel them by hand - the skins should be soft and will peel right off. Cut each tomato into 4-8 slices (if tomatoes are small, then 4 slices is fine). Discard the skins and the core. I prepare my tomatoes in 4-cup increments, so I fill a 4 C measuring container with tomatoes and then add 1 tsp of canning salt. Then I take the entire 4 C container and dump it into an empty 8 qt stock pot. Fill the pot with the tomato/salt mixture.
5. Cook tomatoes on medium high heat for 30 minutes, stirring every 5-10 minutes. The tomatoes will be "done" when they are completely soft.
6. While tomatoes are cooking, fill a small saucepan with water and bring to a boil. Add the lids and boil for 10 minutes. Use tongs to remove the lids and place on dry towel.
7. Fill canning jars with tomatoes, leaving about 1 inch of room at the top of each jar. Once jars are filled, take a damp paper towel and wipe off the lips of the jars, ensuring that all tomato residue has been removed. Place lids on jars. Place metal rims on jars and tighten. Let jars cool for about 4 hours. Before storing, tighten the metal rims on the jars. Label lids with the date. These tomatoes will keep for at least two years.
There isn't really a recipe for this, it's more of a step-by-step process, so here it goes!
You will need:
1/2 bushel of tomatoes
Canning salt
12 pint-sized canning jars with lids and rims
1. Purchase tomatoes at the farmer's market. The vendors usually have some marked specifically for canning - they're not as pretty-looking as the ones that they display on their tables. Usually they're sold by the half bushel. I picked up a half bushel of tomatoes for $12. A half bushel will fill a brown paper grocery bag about 3/4 full.
2. Sterilize your canning jars. A half bushel of tomatoes will yield about 5 to 6 quarts, which is about 10 to 12 pints. I prefer to use the pint jars for canning since I usually use them in recipes for just two people. To sterilize the jars, fill a 6 qt or 8 qt pot with water and bring to a boil. Submerge 3 or 4 jars in the pot and boil for 10 minutes. Place jars on a clean towel to dry. I use silicone-tipped tongs to do this, as well as rubber dishwashing gloves, so that I don't get burned by the boiling water. Once the jars have cooled, I flip them upside down so that any remaining water can drain out.
3. Fill one side of your kitchen sink (assuming you have a double sink) with cold water and ice cubes. Keep the water boiling in your pot and drop in about a dozen tomatoes. Let them sit for about one minute. Use the tongs to grab them from the pot and place them in the ice water. Continue this process until all of your tomatoes have gone through the boiling process and are now in the ice water. If the sink water gets warm, just add more ice cubes as needed. Don't worry if your tomatoes have bruises or dark spots on them - we'll take care of that in the next step.
4. Peel and cut up your tomatoes. I just peel them by hand - the skins should be soft and will peel right off. Cut each tomato into 4-8 slices (if tomatoes are small, then 4 slices is fine). Discard the skins and the core. I prepare my tomatoes in 4-cup increments, so I fill a 4 C measuring container with tomatoes and then add 1 tsp of canning salt. Then I take the entire 4 C container and dump it into an empty 8 qt stock pot. Fill the pot with the tomato/salt mixture.
5. Cook tomatoes on medium high heat for 30 minutes, stirring every 5-10 minutes. The tomatoes will be "done" when they are completely soft.
6. While tomatoes are cooking, fill a small saucepan with water and bring to a boil. Add the lids and boil for 10 minutes. Use tongs to remove the lids and place on dry towel.
7. Fill canning jars with tomatoes, leaving about 1 inch of room at the top of each jar. Once jars are filled, take a damp paper towel and wipe off the lips of the jars, ensuring that all tomato residue has been removed. Place lids on jars. Place metal rims on jars and tighten. Let jars cool for about 4 hours. Before storing, tighten the metal rims on the jars. Label lids with the date. These tomatoes will keep for at least two years.
Kitchen Sink Fried Rice
I've made this a dozen or so times and have made it slightly different each time depending on what ingredients I have on hand...hence the kitchen sink title!
Recipe
2 C. brown rice (I use instant)
3 C. chopped mixed vegetables*
1 package pre-cooked Canadian bacon, chopped (approx. 6 slices)
Vegetable oil
Sesame oil
Sriracha hot chili sauce
3 eggs
Dash of milk
Soy sauce (optional, for serving)
*This mix of vegetables is totally up to you. Last time I made this recipe I used onion, carrots, celery, red bell pepper, water chestnuts, green peas and broccoli. In the past I've also used mushrooms, snow pea pods, cabbage and bean sprouts.
Prepare rice in a saucepan according to directions and set aside. In a small frying pan, scramble the eggs with the milk and set aside. Heat vegetable oil in a wok and add your raw vegetables; saute until tender. Add Canadian bacon and cooked vegetables, plus your sesame oil and sriracha sauce. Stir over medium low heat for a few minutes to combine the flavors. Add scrambled eggs and rice, then cook a few more minutes. Add additional sriracha, sesame oil, soy sauce, etc. as desired.
Comments
- I've made this with beef and chicken as well, and in that case I cook the raw meat in the vegetable oil with a bit of sesame oil before I add any of the raw vegetables.
- I've never measured out the vegetable oil, sesame oil or sriracha. If I had to guess I'd say that I probably use 1-2 Tbsp of vegetable oil (enough to coat the bottom of the wok), then 1-2 tsp of sesame oil and 1-2 tsp of sriracha.
Rating
5/5
Recipe
2 C. brown rice (I use instant)
3 C. chopped mixed vegetables*
1 package pre-cooked Canadian bacon, chopped (approx. 6 slices)
Vegetable oil
Sesame oil
Sriracha hot chili sauce
3 eggs
Dash of milk
Soy sauce (optional, for serving)
*This mix of vegetables is totally up to you. Last time I made this recipe I used onion, carrots, celery, red bell pepper, water chestnuts, green peas and broccoli. In the past I've also used mushrooms, snow pea pods, cabbage and bean sprouts.
Prepare rice in a saucepan according to directions and set aside. In a small frying pan, scramble the eggs with the milk and set aside. Heat vegetable oil in a wok and add your raw vegetables; saute until tender. Add Canadian bacon and cooked vegetables, plus your sesame oil and sriracha sauce. Stir over medium low heat for a few minutes to combine the flavors. Add scrambled eggs and rice, then cook a few more minutes. Add additional sriracha, sesame oil, soy sauce, etc. as desired.
Comments
- I've made this with beef and chicken as well, and in that case I cook the raw meat in the vegetable oil with a bit of sesame oil before I add any of the raw vegetables.
- I've never measured out the vegetable oil, sesame oil or sriracha. If I had to guess I'd say that I probably use 1-2 Tbsp of vegetable oil (enough to coat the bottom of the wok), then 1-2 tsp of sesame oil and 1-2 tsp of sriracha.
Rating
5/5
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