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Tuesday, May 24, 2011
Wednesday, May 18, 2011
Perfect BBQ/Campout Food
Summer is almost here! It doesn't mean you can't have tasty HEALTHY parties!!! Here are some ideas for some great cookout food!
Sides (Choose 2 or 3)
Veggie Tray
Fruit tray
Baked Chips and Salsa or Guacamole
Salad
Meat (Choose 1)
Grilled chicken
Kabobs
Lean Steak
Lean Burgers (Turkey, Boca, Black Bean, Extra Lean Ground beef)
Turkey Hot dogs
Healthy Fruit For Dessert
Here are a few recipes to try
Menu #1
Pineapple Cilantro Rice
Strawberry Spinach Salad
1 bag of Spinach
1/2 cup walnuts
1 cup fresh strawberries sliced
1/2 cup cliced red onions
1/4 cup Poppy Seed dressing
Watermelon Slush
Serves 2
1 cup ice
3 cups watermelon chunks (frozen is better)
2 Tablespoons honey
1. Blend all ingredients in blender or food processor.
Menu #2
Chili Chicken Kabobs
Grilled Corn on the Cob
Tortellini Salad
Strawberry Angel Food Cake
Chili Chicken Kabobs
eat clean diet
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces
Grilled Corn on the Cob
Ground Mustard and Garlic Vinaigrette
Sides (Choose 2 or 3)
Veggie Tray
Fruit tray
Baked Chips and Salsa or Guacamole
Salad
Meat (Choose 1)
Grilled chicken
Kabobs
Lean Steak
Lean Burgers (Turkey, Boca, Black Bean, Extra Lean Ground beef)
Turkey Hot dogs
Healthy Fruit For Dessert
Here are a few recipes to try
Menu #1
Pineapple Cilantro Rice
Grilled Honey Citrus Chicken
Spinach Strawberry Salad
Watermelon Slush
Pineapple Cilantro Rice
adapted from Martha StewartIngredients
- 2 cups uncooked brown rice
- 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
- 1/2 cup fresh cilantro leaves, coarsely chopped
- 1 red bell pepper, seeded and cut into 1/4-inch dice
- 1 1/2 teaspoons extra-virgin olive oil
- 1 lime, cut into wedges, for garnish
Directions
- Cook Brown rice according to directions. (I like to cook it in chicken broth)
- Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges. Honey Citrus Chicken adapted from our best bites
2lbs Chicken Breast
2 t vegetable oil
Rub:
2 t granulated garlic 2 t chili powder 1/2 t onion powder 1/2 t coriander 1 t kosher salt 1 t cumin 1/2 t chipotle chili powder
Glaze: 1/2 C Honey 1T Cider Vinegar
juice of 1 fresh lime
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and lime juice and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff. Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.
Strawberry Spinach Salad
1 bag of Spinach
1/2 cup walnuts
1 cup fresh strawberries sliced
1/2 cup cliced red onions
1/4 cup Poppy Seed dressing
Watermelon Slush
Serves 2
1 cup ice
3 cups watermelon chunks (frozen is better)
2 Tablespoons honey
1. Blend all ingredients in blender or food processor.
Menu #2
Chili Chicken Kabobs
Grilled Corn on the Cob
Tortellini Salad
Strawberry Angel Food Cake
Chili Chicken Kabobs
eat clean diet
Ingredients
• 3 Tbsp / 45 ml best-quality olive oil• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces
Preparation
- In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
- Place the chicken in a shallow baking dish with the sauce and stir to coat.
- Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
- Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.
Grilled Corn on the Cob
Ingredients
- 4 ears of corn
Preparation
- Preheat grill. Carefully peel back husks but do not detach. Remove as much silk as possible. Pull the husks back over the corn and secure the end by tying with a strip of husk. Soak the corn in cold water for 20 minutes. Remove from the water, shaking off excess.
- Grill the ears of corn, periodically rolling them for even cooking, until the kernels are tender when pierced with a fork, 15 to 20 minutes. Remove the husks before serving
Tortellini Pasta Salad
Recipe by Our Best Bites
1 20-oz. package Mixed Cheese Tortellini
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 medium cucumber, seeded and sliced
1 c. whole, large pitted black olives (like Lindsay Olives), halved
1 c. Ground Mustard and Garlic Vinaigrette (recipe below)
Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.
Ground Mustard and Garlic Vinaigrette
Recipe by Our Best Bites
1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here
2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil
1 c. canola oil
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.
If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.
| STRAWBERRY ANGEL FOOD CAKE cooks.com | |
| 1 round angel food cake (baked or purchased) 1 qt. fresh strawberries or frozen strawberries, drained Sugar 1 (12 oz.) carton fat free cool Whip Bake a round angel food cake. When cake is cool, cut into 3 layers. Clean and slice 1 quart of fresh strawberries and sweetened to taste with sugar. Fold in berries and Cool Whip. Use as a filling between layers and frost sides and top. Put in refrigerator until ready to serve. | |
Wednesday, March 16, 2011
Turkey and White bean Tostadas
I just whipped these up from what I had around the house. The filling would also be good over rice, in a tortilla, or on chips as a dip.
6-8 corn tortillas
1 lb cooked turkey taco meat (mine is a 50/50 mix with lean ground beef)
1 can White Beans
1 can Rotel
1 white onion
3 garlic cloves
1 tsp Cumin
1/2 Tbsp Cliantro or freshly cut would be even better
1 cup low fat cheese
1 avocado diced
Shredded lettuce
low fat sour cream
Optional
1 Can Chipotle in adobo I used 1 pepper chopped and it was good hot, but probably too hot for milder tastes. Just use a little of the sauce to give it that smoky flavor.
Toast the Tortillas in the oven for about 7 mins each side until crispy and light brown.
Chop onion and garlic and put in pan with a little olive oil. Cook unitl soft. Then add rotel and spices and Chipotle if you are using it.
Open the beans and pour into a bowl. In a blender or by hand mix beans. Add to pan along with the precooked meat.
Mix all together and let simmer for 5 mins then add the cheese and turn off the stove. Let the beans set up as they cool a little so they aren't too runny.
Then spread on the Tostada and top with lettuce, avacado, and Sour Cream. Serve and enjoy!!!
6-8 corn tortillas
1 lb cooked turkey taco meat (mine is a 50/50 mix with lean ground beef)
1 can White Beans
1 can Rotel
1 white onion
3 garlic cloves
1 tsp Cumin
1/2 Tbsp Cliantro or freshly cut would be even better
1 cup low fat cheese
1 avocado diced
Shredded lettuce
low fat sour cream
Optional
1 Can Chipotle in adobo I used 1 pepper chopped and it was good hot, but probably too hot for milder tastes. Just use a little of the sauce to give it that smoky flavor.
Toast the Tortillas in the oven for about 7 mins each side until crispy and light brown.
Chop onion and garlic and put in pan with a little olive oil. Cook unitl soft. Then add rotel and spices and Chipotle if you are using it.
Open the beans and pour into a bowl. In a blender or by hand mix beans. Add to pan along with the precooked meat.
Mix all together and let simmer for 5 mins then add the cheese and turn off the stove. Let the beans set up as they cool a little so they aren't too runny.
Then spread on the Tostada and top with lettuce, avacado, and Sour Cream. Serve and enjoy!!!
Tuesday, March 15, 2011
Salad kick!!!
I have been on a salad kick lately!!! Here are a few wonderful treats I have been noshing on!
This saves for about a day in the fridge. I served it with a side of fresh hot wheat bread.
Asian Cabbage Salad
Recipe by Our Best Bites
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
1 14 oz bag coleslaw mix
Dressing:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
This saves for about a day in the fridge. I served it with a side of fresh hot wheat bread.
Asian Cabbage Salad
Recipe by Our Best Bites
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
Place all salad ingredients in a bowl
You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
1 14 oz bag coleslaw mix
Dressing:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Tortellini Pasta Salad
Tortellini Pasta Salad
Recipe by Our Best Bites
1 20-oz. package Mixed Cheese Tortellini
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 medium cucumber, seeded and sliced
1 c. whole, large pitted black olives (like Lindsay Olives), halved
Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.
Ground Mustard and Garlic Vinaigrette
Recipe by Our Best Bites
1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here
2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil
1 c. canola oil
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.
If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.
Spinach and Bowtie Chicken Salad
Dressing:
Blend in blender until smooth:
1 c veggie oil (i used 1/2 c olive and 1/2 cup canola)
1/4 cup sesame oil
2/3 c White wine vinegar
2/3 c soy sauce or teryaki sauce
6 T Sugar
1/2 tsp salt
1/2 tsp pepper
Cook 12oz Bowtie Pasta. Rinse and drain.
4-5 Cooked chicken breast
Add to dressing and refrigerate 2 hours or over night. When ready to serve add:
1 bunch chopped green onion
3-6 oz cans mandarin oranges
6oz craisins
6oz honey roasted peanuts
spinach 28-32oz
toasted sesame seeds on top
Toss all and serve immediately
I actually like to keep the spinach out and put it on everyone's plate. That way you can eat it the next day. The spinach gets incredibly smooshy otherwise.
Monday, March 14, 2011
Healthy and FUN St. Paddy's day menu!
So here is my menu for St. Patrick's day!!!
Breakfast
Rainbow Toast and Green scrambled eggs
here are the directions for rainbow toast http://jujubeepreschool.blogspot.com/2010/03/rain-and-rainbows.html
Snack
Green smoothies
1 cup water
2 handfuls fresh spinach leaves
1 ripe banana (the riper the better, as it gives more sweetness)
several ice cubes (depending on how cold they like it, we like ours really cold)
1-2 T. agave nectar (also to sweeten, find it at the health food store)
Blend until you don't see any spinach leaves visible and until the ice is well crushed into it.
Other variations:
Toss in some pineapple, fresh is best.
Use some concentrated pineapple juice.
Lunch
Leprachaun Wraps and Carrots
Make Wraps with the Green Spinach wraps.
Snack
Rainbow fruit kabobs
Dinner
Pesto Pasta made with Shamrock or Rainbow noodles
Green Salad
Dessert
Sugar Free Pistachio Pudding with Fat Free cool whip and rainbow sprinkles!!!
Breakfast
Rainbow Toast and Green scrambled eggs
here are the directions for rainbow toast http://jujubeepreschool.blogspot.com/2010/03/rain-and-rainbows.html
Snack
Green smoothies
1 cup water
2 handfuls fresh spinach leaves
1 ripe banana (the riper the better, as it gives more sweetness)
several ice cubes (depending on how cold they like it, we like ours really cold)
1-2 T. agave nectar (also to sweeten, find it at the health food store)
Blend until you don't see any spinach leaves visible and until the ice is well crushed into it.
Other variations:
Toss in some pineapple, fresh is best.
Use some concentrated pineapple juice.
Lunch
Leprachaun Wraps and Carrots
Make Wraps with the Green Spinach wraps.
Snack
Rainbow fruit kabobs
Dinner
Pesto Pasta made with Shamrock or Rainbow noodles
Green Salad
Dessert
Sugar Free Pistachio Pudding with Fat Free cool whip and rainbow sprinkles!!!
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