Wednesday, January 30, 2013

Sweet Potatoes and Pears




This is one of my favorite side dishes.  The coconut sugar and spices caramelized beautifully on the sweet potatoes and pears.  This was sweet and delicious. 

I hadn't used coconut sugar before.  I'd heard good things about it and heard that it was a "better" sugar.  This is what I read about it.


Coconut sugar, derived from the flowers of the coconut tree, is an organic, sustainable natural sweetener that shows promising results for people who suffer from chronic illnesses or conditions such as diabetes, gallstones, cancer, heart disease and obesity. This sugar has a low glycemic index and is also a nutrient powerhouse, filled with lots of vitamins, minerals and amino acids. Coconut sugar is minimally processed, unbleached and contains no preservatives.
Coconut sugar is made from the sugar blossoms of fresh coconuts found in the tropics. It is harvested by slicing the bud of the coconut tree flower to release the sap or coconut nectar. This nectar is then boiled into a thick caramel and dried into crystals. Nothing is removed during this process. Coconut sugar is similar in texture and taste to brown sugar but far outweighs its nutritional profile.


I certainly found it good and it tasted awesome!  I bought some more and have used it plenty. 
 
 



Roasted Sweet Potatoes and Pears
Adapted from Laura's Gluten Free Pantry

4 large sweet potatoes, cut into bite sized chunks
4 pears, cut into bite sized chunks
1 cup coconut sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup apple cider vinegar

Preheat the oven to 350 degrees.  Spray a 9 x 13 in. baking dish with cooking spray.  In a large bowl, mix together the sweet potatoes, pears, coconut sugar, vinegar and spices. After tossing the ingredients together for several minutes, place on the dish or baking sheet and bake for 1 hour. 





Monday, January 28, 2013

Rhubarb Dessert




 
 Anybody have any rhubarb in their freezer?  I waited until the last minute last summer to stock up.  I went to the farmers market and scooped up as much as I could.


 
 Sara from Finding Joy in my Kitchen has amazing recipes. I've made several and love how she tries to make everything healthy.  I know she's made several rhubarb recipes and I'd be willing to bet that she has rhubarb in her freezer!


 
 This is her moms recipe. Sara says that mom makes it all the time and it is a summertime staple.  I just knew that a recipe that is made that often just had to be good.


 
 It actually is a very simple recipe.  It came together very quickly. It was positively delicious and I can totally see why mom makes it every year!


 
I am so glad that I am able to post this rhubarb recipe for The Secret Recipe Club. I encourage you to check out Sara's blog.  I know for sure you'll find something awesome to make. I promise.   






Rhubarb Dessert
Adapted from Finding Joy in my Kitchen

4 T butter
2 C graham crackers

1 C sugar
4 C rhubarb, sliced
3 T corn starch
1/2 C water

1 C whipping cream
1 1/2 C mini marshmallows

1 5-6 serving instant vanilla pudding, made according to box

Combine graham cracker crumbs and butter. Mix well.

Press into a lightly greased 9x13 glass baking dish and bake at 350 for 10 minutes.

Meanwhile, combined sugar and cornstarch and stir in rhubarb and water. Cook over medium heat, stirring until thickened. Reduce head and cook for 2-3 minutes.

While the rhubarb filling is cooking, prepare the pudding according to recipe directions. If you wish, you can use a boxed pudding mix (use the larger, 5-6 serving box). Cool (cover with plastic wrap while cooling).

Whip the whipping cream until light and fluffy and then fold in the marshmallows.

Now, you're ready to assemble the mix.

(1) Spread the rhubarb layer over the cooled graham cracker crust.
(2) Cool -- to almost room temperature.
(3) Spoon the whipped cream with marshmallows over the rhubarb layer.
(4) Spread the cooled pudding over the marshmallow layer.

Refrigerate until ready to serve.












Pork Carnitas


 I've found that there are many different ways to make carnitas. I've made them 2 ways.  The easy version and the not so easy but tastier version. The easy version is to just throw your pork into the slow cooker, rub some spices on it and let it cook slowly until it is shreddable.  Voila.  Pulled pork or carnitas.



I like to make my own spice mix.  I like to know what's in there.  I often don't measure, I just throw it together and it usually comes out fine.  Don't be shy, use plenty of spice. 




Sear the meat.  The delicious smell will start to drive you crazy at this point. You're still a long way to go so be patient.


After 3 hours in the oven it's ready to shred. Then it's time to spread some of that savory sauce over the meat and return to the oven to caramelize and get a bit crispy.



Pile on top of corn tortillas or whole wheat tortillas with your favorite toppings and dig in!



I even put some on a tostada with and egg and spinach for breakfast.  Topped with hot sauce and it's a perfect breakfast!




Pork Carnitas Recipe

7 - 8 lbs. boneless pork, I used boneless pork ribs but you can use pork shoulder or pork butt as well.

Spice Rub: (this worked good for the amount of pork that I used)

1 tbsp. paprika
1 tbsp. smoked paprika
1 tsp. cayenne
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. oregano

Braising liquid:

1 1/2 cups orange juice
water to cover

Technique:

Cut pork into 2 inch chunks, trimming off large amounds of fat but leave some on for flavor.  Toss pork with the spice rub. 

Heat a pan (or two) on the stove with enough vegetable oil (or bacon grease) to cover the bottom.  Brown the cubed pork on both sides.  Do this in batches so the pieces don't overlap.  We're just looking to sear the pork at this point. 

Transfer the meat as it gets done to a oven proof bowl or pan.  Deglaze the pan's bottom with orange juice, stirring to break up the borwn bits.  Throw the orange juice mix into the bowl with the meat.  Fill with water until it is nearly submerged. 

Cover and throw it in the oven at 300 degrees.  Stir the pot after one hour. Stir the pot after 2 hours.  After 3 hours it should be almost falling apart.  Carefully put the liquid back on the stove in the pan and boil the liquid, allowing it to boil down.

Shred the pork and place it on two baking trays so that it is spread out.  Turn your broiler on high and place a rack towards the top.  Pour a bit of the braising liquid over the pork and gently toss.  Broil for about 5 minutes, stir and broil for about 5 minutes more until the outside begins to caramelize. 



Friday, January 25, 2013

Chicken Tortilla Soup


Here is a soup that I can't believe I don't make more often.  It really is one of my favorites. The flavors are perfect and I like to make it really thick.

This is a very healthy, gluten free soup.  It is super filling too. One bowl fills you right up.

We all love it.  The only debate at my house is how spicy it should be.  I like it pretty mild, I like a little zing in my mouth but I like to taste it too.  So not too much spice.  My husband and brother like it to be spicier.  They'll add some more taco seasoning or some hot sauce to it.  Not me, I think it's perfect just the way it is.





Chicken Tortilla Soup Recipe

  • 1 1/4  lbs. boneless chicken breasts
  •  2 tbsp. taco seasoning (my recipe below)
  • 1 cup onion, diced
  • ¼ cups green bell pepper, diced
  • ¼ cups red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (10 oz.) rotel tomatoes and green chilies
  • 32 ounces, chicken stock
  • 3 tbsp. tomato paste
  • 2 cups water
  • 2 cans (15 oz.) black beans, drained
  • 3 Tablespoons cornmeal
  • 5 whole corn tortillas, cut into strips around 2 To 3 inches
  •  

  • Homemade Taco Seasoning

    1/4 cup chili powder
    2 tbsp. paprika
    2 tbsp. smoked paprika (just use regular if you don't have smoked)
    3 tbsp. cumin
    2 tbsp. onion powder
    2 tbsp. salt
    2 tsp. garlic powder
    2 tsp. coriander
    1/2 tsp. pepper
    1/4 tsp. cayenne pepper

    Mix spices all together.  Put in a sealed container and keep until needed. I use this for taco meat and chili.
    Preheat oven to 375 degrees. Mix taco seasoning together.  Sprinkle about 2 tbsp. taco spice mix on both sides of the chicken and rub in with your fingers. Save the rest of the seasoning mix.
    Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Or put in a casserole dish with a cover and microwave until done. Use two forks to shred chicken. Keep the juices and set aside.
    Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and cook for a few minutes. Add shredded chicken with juices and stir.
    Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
    Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more taco seasoning and salt if it needs more spice. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
    Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

    Wednesday, January 23, 2013

    Cheddar Apple Mashed Potatoes


    We eat mashed potatoes quite a lot around here.  Usually we just throw the usual in them. You know, a splash of milk, a little butter and some S&P.  Easy mashed potatoes.  My boys like them that way, they don't like me adding stuff and changing them up. 

    "Why change a good thing, Mom?!"

    Well, change is good.  Sometimes I like to add things to my mashed potatoes.  So much to my boys' dismay, I made these mashed potatoes and completely fell in love with them.  I've made them several times.  Unfortunately to keep peace in the family, I made a batch of regular potatoes for the boys.  Their loss, not mine. 




    Cheddar Mashed Potatoes
    Adapted from Bizzy Bakes

    4 lbs. potatoes
    1/2 cup milk
    1 cup (4 oz) cheddar cheese, shredded
    1/2 cup onions
    2 apples, chopped (I used fuji)
    Salt and pepper
    Dried chives to garnish (optional)

    Chop potatoes into chunks, drop them into a large pot of water. Brink to a boil and simmer until potatoes are soft.  While potatoes are cooking, combine onions and chopped apples in a pan with a bit of cooking spray.  Saute until tender. 

    Drain the potatoes and return to pot. Add milk and onion/apple mixture and mash.  I like to leave a few chunks.  Add cheese and stir until melted. 



    Tuesday, January 22, 2013

    Sam's Club & Box Tops for Education Giveaway

    Giveaway closed

    I used to laugh at my dad for buying in bulk.  He'd buy those enormous packages of toilet paper and store them in his closet.  I was seriously embarrassed.  Fast forward 25 years and now what am I doing?  Buying even MORE enormous packages of toilet paper and storing them in my closet.  Yea, now I understand.  I have 3 kids, a husband, a brother and a whole mess load of daycare kids to feed so we go through a lot of stuff here.  Sam's Club has been awesome and I shop there all the time! 

    My daughter is obsessed with clipping box tops.  Seriously. She gets excited when we bring things home that have box tops.  She clips them and keeps them in her baggie until it time to mail them to her school.  We home school the kids but are still able to use them for K12. 

    Do you clip Box Tops for Education?  



    We buy a lot of cereal at Sam's Club.  General Mill's Honey Nut Cheerios is for sure a favorite around here.  My husband has a bowl of Honey Nut Cheerios every morning.  While the kids like to mix it up and sometimes eat Lucky Charms or Cinnamon Toast Crunch.  Cereal is big around here.  I am a huge coupon shopper and have found that the prices at Sam's Club for cereal are the cheapest.  Plus, my daughter gets to clip the box tops which make her super, duper happy.  



    Some other products we buy at Sam's Club with Box Tops are Progresso Soup and Cottonelle wipes and toilet paper. She tears those Box Tops off right away when we get those in here.  


    Here are some box tops offers that Sam's Club is offering. 


    • New Plus Members will receive 100 Bonus Box Tops.* (a $10 value to any BTFE participating school)
    • Upgrade your current Membership to a Plus Membership to receive 50 Bonus Box Tops.* (a $5 value to any BTFE participating school)
    • New Advantage or Business Members will receive 25 Bonus Box Tops.* (a $2.50 value to any BTFE participating school) 
    *Offer valid only with original receipt of purchased membership taped to certificate. Only available in-club. Offers available to the first 50 new Plus Members at each club, to the first 100 members who upgrade to a Plus Membership at each club, and to the first 100 new Advantage or Business Members at each club.
    Act now and take advantage of these Box Tops opportunities that Sam's Club has to offer. To find a Sam's Club near you, visit www.samsclub.com/clublocater. For a full list of Bonus Box Tops items, visit www.SamsClub.com.


    ***GIVEAWAY*** CLOSED
     Sam's Club was kind enough to give me a $25 gift card to buy products with Box Tops.  With a family as large as mine, this is extremely nice to have.  Any help is appreciated.  I would love for one of you to be able to get some help buying your General Mills products with box tops at Sams Club.  

    Entry 1 - Leave a comment letting me know if you clip box tops and what some of your favorite products are?

    Entry 2 - Visit Sam's Club on Facebook and like them! Come back and leave a comment after.

    Entry 3 - Follow Sam's Club on twitter!  Come back and leave a comment after.

    "Disclosure: I have received gift cards, and the information contained herein from Sam's Club and General Mills through MyBlogSpark."


    Monday, January 21, 2013

    Bacon and Cheddar Deviled Eggs



    This month for the Secret Recipe Club I was excited to make something from Tina's blog.  She has so, so, so many awesome recipes on her blog Mom's Crazy Cooking.  I chose her Bacon and Cheese Deviled Eggs.  I had just been talking to my MIL about deviled eggs and have been craving them.  I saw Tina had several deviled egg recipes but this one jumped out at me.  Yea, she pretty much had me at bacon. 

    Her recipe was also part of her Egg Crazy Cooking Challenge so there is a ton of egg recipes on this page as well. We love, love, love eggs so I appreciated looking at a lot of these!



    These were everything I would want in a deviled egg.  They were creamy, salty and so, so good. I already plan to make these again as an appetizer for my next gathering.  Everybody loves deviled eggs. I cheat and buy the eggs already hard boiled so they are a snap to make!

    This would make a fantastic egg salad sandwich too.  I can't wait to try it!



    Bacon & Cheddar Deviled Eggs (or Egg Salad Sandwiches)
    Adapted from Mom's Crazy Cooking

    6 hard boiled eggs
    1/3 cup of mayonnaise (or maybe a little more if needed)
    1-1/2 tsp mustard
    3 or 4 strips bacon, finely chopped
    ¼ cup cheddar cheese, finely shredded
    a few sprinkles of green onions, finely chopped
    paprika

    Hard Boil Eggs first, and let cool. Or cheat like I do and buy your eggs already hard boiled. Cut eggs in half lengthwise. Mix together egg yolks, mayonnaise, mustard, cheese, bacon and green onion into a bowl. Fill egg whites with the egg yolk mixture and sprinkle the eggs with a little paprika.










    Saturday, January 19, 2013

    Cowboy Cookies



    After 17 days in a row of posting healthy, gluten free, low carb, low calorie meals. I thought I'd shake it up and post these cookies that are just the opposite of all that. Horrible aren't I?

    I made these a long time ago.  I love making desserts, I just need to wait until there is an event in which I need to bring a dessert. 

      These are awesome cookies.  Packed tight with just about everything. 




    Cowboy Cookies Recipe

    3 cups flour
    1 tbsp. baking powder
    1 tbsp. baking soda
    1 tsp. cinnamon
    1 tsp. salt
    3 sticks butter (softened)
    1 1/2 cups sugar
    1 1/2 cups packed brown sugar
    3 eggs
    1 tbsp. vanilla
    2 cups semi-sweet chocolate chips
    1 cup white chocolate chips
    3 cups rolled oats
    2 cups sweetened coconut flakes
    2 cups chopped pecans

    Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

    Beat butter in a big bowl until smooth and creamy.  Gradually beat in sugars and continue beating to combine.  Add eggs. 1 at a time, beating after each.  Beat in vanilla. Stir in flour mixture until just combined.  Add chocolate chips, oats, coconut and pecans. 

    Drop about 1/4 cup of dough (i used a bit less) onto greased cookie sheet, spacing about 3 inches apart.  Bake 10 - 13 minutes until edges are lightly browned.  Remove to rack to cool. 

    Friday, January 18, 2013

    17 Day Diet - Day 17




    So my first 17 days are up.  I think I did pretty well.  I had a few slight mishaps with peanut butter and pork but all in all, I stuck with it and I did see results.  I lost a little over 10 lbs. and my daughter lost 5 lbs.  Not bad for 17 days. I'm happy.  I won't be blogging about the next 17 days but I do plan to continue.  The goal for the next phase is to introduce more carbs.  But only every other day.  So I'll be adding some corn tortillas, beans and squash very soon.  

    My goal with this diet was to relearn to eat. Healthy, that is. I had the hardest time getting focused and I needed a plan.  This plan worked for me but it won't for everybody.  Everybody who wants to get healthier DOES need a plan though.  Any plan, Weight Watchers, Atkins, Southbeach, whatever works.  But get a plan and stick to it.  I'm back journaling my food and that is essential for me. I don't plan to give that up anytime soon. 

    I thought I'd share some recipes that I plan to make in the next several weeks as I continue on the 17 Day Diet.  This egg roll stir fry was really good.  Especially with added hot sauce!







    This Raspberry Glazed Rosemary Chicken is one of our favorites.




    I haven't had this in ages but it sounds really good!  Ginger Peach Glazed Chicken with sugar free jam is tasty without all the sugar.




    I've only made this once but I remember.  It sounds great for the 17 Day Diet, I have Bombay Chicken on the menu plan for next week!

    If you're looking for more recipes, Veronica from Veronica's Cornucopia has a pinterest board all set up for 17 Day Diet recipes. I've got several of them printed up and planned for future meals.

    I found a bunch of good recipes on Skinnytaste.com also. 

    There is a whole section on The Doctors with recipes for the first phase of the 17 Day Diet.




    Thursday, January 17, 2013

    Smokey Balsamic Chicken - 17 Day Diet - Day 16


     I love BBQ sauce.  What I don't like is all the sugar that comes in BBQ sauce.  I know, I could make my own which is much better but I don't always have the time for that.  This is kinda a cheating way to get the BBQ flavor, without actually having the sugary sauce.  

    Liquid smoke.

    I always underestimate this stuff. I've used it several times and always forget how awesome it flavors foods. This chicken is very simple and doesn't use many ingredients. It is healthy and full of flavor!  This is seriously one of my favorite ways to eat chicken!



    Day 16 - 17 Day Diet Menu Plan

    Green Chile Eggs
    Apple
    Yogurt
    Turkey (4 oz)
    Peanut butter (2 tbsp)
    Yogurt
    Balsamic chicken
    Green beans
    2 bites of baked beans

    I kinda snacked today. Peanut butter has been my downfall lately.  It's like it is my dessert or something. I'm finding myself dipping in there just to get a tiny bit. Today I was hungry so I ate a bit more than just a small fingerful.  It still all worked out well.










    Smokey Balsamic Chicken


    2 tbsp. butter


    2 1/2 tsp. liquid smoke, divided


    1 medium onion, chopped


    1 cup water


    2 - 3 cloves garlic


    2 lbs. boneless chicken breasts, I used tenders


    3 tbsp. balsamic vinegar


    1 tbsp. brown sugar


    salt and pepper



    In a large pan, melt butter with 1 1/2 tsp. of the liquid smoke. Toss onions in and saute for a minutes or so. Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once. Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits. Return chicken to pan, cover and simmer until chicken is cooked through, about 20 - 30 minutes. Move chicken to one side of pan (or briefly remove), stir brown sugar, balsamic vinegar and 1 tsp. liquid smoke. Boil uncovered until slightly thickened. Move the chicken around in the delicious liquid to slightly caramelize on the chicken. Serve with flavored onions over the chicken.


    Wednesday, January 16, 2013

    Stir Fry w/ Sesame Sauce - 17 Day Diet - Day 15





     So what do you do when you have a refrigerator full of vegetables and you're doing the 17 Day Diet?  Make stir fry of course.  I think I used every vegetable I had.  I just kept chopping until the pan was full.   I love how pretty and colorful it is!  I totally need to make this more often.



    Day 15 - 17 Day Diet Menu Plan

    Green Chile Eggs
    Banana
    Buffalo Chicken Salad
    Yogurt
    Teriyaki Chicken Lettuce Wrap
    Yogurt

    I've been eating a lot of buffalo chicken.  I like to cook a whole bunch of chicken in the crockpot and smother it with Franks buffalo sauce.  Sometimes I'll throw a packet of ranch dressing in there.  Then I shred it, or leave it whole and have buffalo chicken in my refrigerator to eat on salad or on a lettuce wrap.





    Stir Fry with Sesame Sauce Recipe

    1 1/2 lbs. chicken, cut into bite size chunks
    1 1/2 lbs. broccoli
    1 cup pea pods, ends trimmed
    1 zucchini
    1 yellow summer squash
    2 carrots
    2 celery stalks
    1 red pepper
    1 large onion
    1 can water chestnuts
    3 green onions

    Sauce:
    3/4 cup soy sauce
    2 tbsp. garlic,minced
    3 tbsp. seasoned rice vinegar
    1/4 cup splenda or other sweetener
    1 tbsp. sesame oil
    2 tbsp. cornstarch
    3/4 tsp. red pepper

    Hot sauce, optional

    Chop all the veggies into bite sized chunks. Brown the chicken in a pan with a bit of cooking spray. Add celery and carrots and cook for 3 - 4 minutes. Add onions and red pepper, cook for about 2 - 3 minutes. Add the rest of the veggies and the sauce and cook until veggies are done and sauce is thickened, about 6 - 8 minutes. 

     

    Tuesday, January 15, 2013

    Chicken Chow Mein - 17 Day Diet - Day 14




     I know I've shared this recipe before not too long ago.  It's perfect for the 17 Day Diet so I am sharing it again. The amount of vegetables in this dish is insane. It is incredibly filling and delicious. It's easy too, I don't measure the celery and onion anymore, I just cut a bunch and toss it in.  It makes a super big crockpot full of food.  Don't worry, it reheats from the refrigerator nicely. 




     Day 14 - 17 Day Diet Menu Plan
     
    Watermelon
    Chicken Chow Mein
    Yogurt

    I love having leftovers in the refrigerator. It makes meals so much easier.  Plus, putting together the chow mein in the morning and then coming home to an awesome smelling house totally rocks.





    Chicken Chow Mein Recipe

    1 1/2 lbs. chicken breast
    1/2 cup water
    3 chicken bouillon cubes
    1 1/2 lb. chopped onion (about 2 large)
    1 1/2 lbs. chopped celery (about 1 bag)

    1/3 cup cornstarch
    3/4 cup soy sauce
    5 tbsp. molasses
    2 cans bean sprouts, drained
    2 cans water chestnuts, drained
    1 can bamboo shoots, drained
    2 red peppers, chopped

    Put the chicken, water, bouillon cubes, onions and celery in crock pot. Cook for 7 - 8 hours on low or until chicken is ready to shred. Shred chicken and add back into crock pot.

    Add red peppers, bamboo shoots, bean sprouts to slow cooker. Mix soy sauce, molasses and cornstarch in a small bowl and add to the pot. Stir to combine. Cook for about 1 hour on high until slightly thickened.
    Total calories = 2242 calories
    15 cups = 150 calories per cup



    Monday, January 14, 2013

    Green Chile Eggs - 17 Day Diet - Day 13



    I eat eggs for breakfast almost every morning.  Well, more often I eat egg whites.  This is an egg dish that uses both whole eggs and egg whites.  The green chiles are wonderful with the eggs. Don't be afraid of using both cans, it's not too much and it's not spicy.  They just give the eggs a wonderful flavor.  This reheats very well and I love to be able to eat it for the entire week!



    Day 13 - 17 Day Diet Menu Plan

    Fruit Yogurt Smoothie
    Shrimp Lettuce Wraps
    Caramel Mocha (1/2)
    Watermelon
    Chicken w/Buffalo sauce

    Ok, let me explain.  Today was lunch with the girls.  I panicked a little as it was a new vietnamese restaurant and I wasn't sure what they would have.  It turned out well as I found a gluten free meal that wasn't too bad.  I had shrimp lettuce wraps over rice noodles. I didn't eat the rice noodles.  They were very sticky and tasted like nothing so I saw no reason to eat them. Then came dessert.  We went out for dessert. I found it easy to skip the cheesecake but needed/wanted something hot very badly.  It was like 5 degrees outside so warmth was desired. So I drank 1/2 and brought the rest home for hubs. Lunch was late so I ate "dessert" at home and had some super sweet watermelon and just a bit of chicken for dinner.



    ~~~~~~~~~~~~~~~~~~~~~~~


    Green Chile Cheddar Eggs Recipe
    6 eggs
    6 egg whites
    2 tbsp. milk
    1 tbsp. flour (I used gluten free)
    4 oz. cheddar cheese
    2 (4 oz) cans chopped green chiles

    2 green onions, chopped
    Salt and pepper to taste

    Preheat the oven to 375 degrees. Spray a 9 in. pie plate with cooking spray or just a wee bit of olive oil.

    Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies, green onions, cheese, salt and pepper. Pour into the prepared pie plate.

    Bake in the oven until the center is set, about 35 - 40 minutes.

    Total calories = 1075 calories
    8 servings = 134 calories per serving



    Sunday, January 13, 2013

    Teriyaki Broccoli Slaw Turkey Wraps - 17 Day Diet - Day 12



     I know this looks similar to a recipe I posted a few days ago, Asian Turkey Wraps.  I assure you, this is different though.  This is a recipe that I make every few weeks.  We love it.  I've posted it before but it's great for the 17 Day Diet so I'm posting it again. Plus, it really is awesome so you need to make it. 

    It makes a really big batch.  You need a really big pan.  The broccoli slaw will fill right to the brim but it will cook down so it's okay.  This stores in the refrigerator nicely so it's ready for you when you need a quick meal.  My family generally eats this on whole wheat tortillas.  I put mine on corn tortillas or lettuce or just in a bowl, as is.  

    It does use bottled sauce but like I said, it makes a really big batch so it's not like you're consuming a ton of sauce at one time.  Is that rationalizing?  Maybe, but I'm good with that.  :-)



    Day 12 - 17 Day Diet Menu Plan
    Egg Whites with salsa
    Apple 
    Yogurt
    Teriyaki Broccoli Slaw Wraps
    Yogurt

    I know my meals aren't very original or exciting.  My morning usually starts out with eggs.  They are quick, easy and filling.  I've been eating a lot of lettuce wraps. I really, really love them.  You can stick almost anything in a piece of lettuce.  Salads are easier but the lettuce wraps seem more fulfilling to me. It is a pain to tear off the lettuce leaves in nice pieces but it's worth it.  I think that the 17 day diet frowns upon bottled sweet sauces.  I don't use them too often but I really, really like it in this recipe. 
     
     




    Asian Turkey Teriyaki Broccoli Slaw Wraps Recipe

    1 lb. lean ground turkey
    1 large onion, chopped
    1 tbsp. ginger (I use from the jar)
    2 tbsp. garlic (I use from the jar, we're garlic lovers here)
    2 cans water chestnuts, drained and roughly chopped
    3/4 cup teriyaki sauce
    1 tsp. sesame oil
    Red pepper flakes (I just put a quick shake in it, use to taste)
    Salt and pepper
    3 - 12 oz. bags of broccoli slaw (sometimes they come in 10 oz, it doesn't really matter)

    Brown ground turkey in a pan.  Throw in the onion, ginger, garlic and water chestnuts.  Season with red pepper flakes, salt and pepper.  Stir.  Pour in the teriyaki sauce and sesame oil.  Stir.  Put one bag of broccoli slaw in at a time and stir after each addition.  The last bag might not stir in right away because your pan will be FULL. It's okay, just cover and let it cook down a bit.  Cook for about 30 minutes, stirring every 5 minutes or so.  Serve on tortilla wraps or lettuce leaves. 



    Saturday, January 12, 2013

    Cheesy Enchilada Chicken - 17 Day Diet - Day 11


    Ooey, gooey and cheesy!  That's what I should have named this recipe. I'm trying to follow the 17 Day Diet and it's been a long time since I've had cheese.  I figured it was time for a bit of cheese.  I divided this into 6 big portions which is only 1/2 oz. cream cheese and 1/2 oz. cheddar cheese per portion.  I'm good with that.  We ate this with steamed broccoli. I loved the sauce on the veggies too!

    This tasted fantastic!  Low carb, gluten free, super delicious and healthy.  What more could I ask for!?  My daughter is already asking me to make it again.   


    Day 11 - 17 Day Diet Menu Plan
    Fruit Yogurt Smoothie
    3 hard boiled eggs
    Leftover Stir Fry Chicken & Veggies
    Cheesy Enchilada Chicken
    Broccoli

    Weird eating day.  I went a little overboard on the hard boiled eggs but I was hungry and it was what was around. We're only supposed to have 2 per day.  Whoops!  I ate the bit of leftover stir fry after lunch which tided me over for the delicious cheesy enchilada chicken.  The 17 day diet calls for fat free cheese but I really, really don't like fat free cheese.  Plus it's not THAT lower in fat and calories considering the taste.  I figure with this dinner, each 6th of the casserole only had 1/2 oz. cream cheese and 1/2 oz. cheddar cheese.  Not too bad.




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    Cheesy Enchilada Chicken


    3 lbs. boneless chicken breast or tenders
    Salt and pepper, to taste
    2-3 tablespoons oil, divided
    2 red bell peppers, coarsely chopped 
    1 large onion, chopped
    2 cloves garlic, minced
    1 cup red enchilada sauce
    3 ounces cream cheese, softened
    6 ounces shredded cheddar cheese, divided


    Cut chicken breasts in half if they are very large. Heat about 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken in hot oil just to brown the outside well; transfer to a greased 9x13" baking pan. You'll need to cook the chicken in batches, adding a little more oil for each batch.

    In the same skillet, heat another tablespoon of oil. 

    Add the peppers and onions and cook until just tender, adding the garlic during the last minute or so; season lightly with salt and pepper. Remove the peppers from the skillet to a bowl.



    Put the enchilada sauce and cream cheese in the same skillet over low heat. Whisk until the cream cheese is blended into the sauce. Add 3 ounces of the cheddar cheese; cook and stir until the cheese has melted. 

    Pour the sauce over the chicken and top with the pepper mixture. Sprinkle the remaining 3 ounces of cheddar cheese over the top. Bake at 350ยบ for 20 minutes or until the cheese is melted and bubbly.