I am continuing on my healthy eating journey and came up with this healthy dish last night it was so good.
INGREDIENTS:
(Serves 4)
4 Pre-made Turkey Burgers
1/2 Block of Feta Cheese
15 Kalamata Olive Pitted
Juice from a 1/2 Lemon
1 tsp Olive Oil
1 Tomato chopped small
Oregano
4 Whole Wheat Pitas
INSTRUCTIONS:
Grill Turkey Burger on grill while cooking make feta salsa with the ingredients listed serve in Whole Wheat Pitas.
SPICY THAI PORK & NOODLES
I hope I remember everything I put into this dish it was so delicious but I made it a little too spicy.
INGREDIENTS:
(Serves 4)
Quick cooking Asian Noodles (I picked up a package of fat stir fry noodles in the asian section of the grocery store you just throw them into the frying pan and they cook in 1 minute.
(if you can't find noodles similar to these just use spaghetti and cook according to package.
2 TBSP Fish Sauce
1 TBSP Thai Hot Chili Sauce
3 TBSP Apricot Preserves
2 TBSP Light Soy Sauce
1 TSP spicy szechuan sauce
1 TBSP Sesame Oil
1 TBSP Vegetable Oil
4 MED. Pork Chops cut into large chunks
1 Green Bell Pepper cut into large chunks
1 Red Bell Pepper cut into large chunks
1 Small Sweet Onion Cut into large chunks
1 Shallot diced
2 cloves of garlic diced
INSTRUCTIONS:
Put sesame oil and vegetable oil in large skillet till pan is sizzling hot (you could use a wok if you have one)
Add garlic and shallots saute till shallots are browning and soft
Add the pork cook for 3 minutes until almost cooked through
Add Fish Sauce, Soy Sauce, Apricot Preserves, szechuan sauce, Thai Hot Chili Sauce (if you want it spicer add more of the Thai Hot Chili Sauce)mix all ingredients in skillet cook for another minute
Add Onion & Bell Peppers cook until pork is cooked through (no longer pink.
Add Noodles or spaghetti to skillet cook 1 minute and serve.
ENJOY!
INGREDIENTS:
(Serves 4)
Quick cooking Asian Noodles (I picked up a package of fat stir fry noodles in the asian section of the grocery store you just throw them into the frying pan and they cook in 1 minute.
(if you can't find noodles similar to these just use spaghetti and cook according to package.
2 TBSP Fish Sauce
1 TBSP Thai Hot Chili Sauce
3 TBSP Apricot Preserves
2 TBSP Light Soy Sauce
1 TSP spicy szechuan sauce
1 TBSP Sesame Oil
1 TBSP Vegetable Oil
4 MED. Pork Chops cut into large chunks
1 Green Bell Pepper cut into large chunks
1 Red Bell Pepper cut into large chunks
1 Small Sweet Onion Cut into large chunks
1 Shallot diced
2 cloves of garlic diced
INSTRUCTIONS:
Put sesame oil and vegetable oil in large skillet till pan is sizzling hot (you could use a wok if you have one)
Add garlic and shallots saute till shallots are browning and soft
Add the pork cook for 3 minutes until almost cooked through
Add Fish Sauce, Soy Sauce, Apricot Preserves, szechuan sauce, Thai Hot Chili Sauce (if you want it spicer add more of the Thai Hot Chili Sauce)mix all ingredients in skillet cook for another minute
Add Onion & Bell Peppers cook until pork is cooked through (no longer pink.
Add Noodles or spaghetti to skillet cook 1 minute and serve.
ENJOY!
It's Been Awhile
I have finally recovered this week after 2 weeks of Bronchitis back to cooking for me YEAH! I hope to have a video up early next week but for now I will post a few recipes I came up with this week. Both of the recipes I'll be sharing with you all are quick & healthy enjoy!
Goat Cheese Stuffed Bell Peppers
This past Friday night I went out to dinner with a couple of friends to a Tapas restaurant outside of town called Tria Terra http://www.triaterra.com/. One of the dishes we tried were goat cheese stuffed peppers. I wanted them again so bad I tried to make my own and I will say they were very good. This is so easy you won't believe how delicious it can be.
INGREDIENTS:
12 Sweet Baby Bell Peppers
8 oz Garlic & Herb Goat Cheese
1 Bottle of Sun Dried Tomato Alfredo Sauce or Vodka Sauce
1 Can of Diced Tomatoes with Garlic and Olive Oil
DIRECTIONS:
Pre-Heat Oven to 400 degrees
Clean peppers so there are no seeds - slice the peppers down the middle to stuff.
Stuff each pepper with goat cheese.
On the bottom of a large rectangular baking pan pour pasta sauce and can of tomatoes. Place peppers on top of sauce bake at 400 degrees for 25 minutes.
INGREDIENTS:
12 Sweet Baby Bell Peppers
8 oz Garlic & Herb Goat Cheese
1 Bottle of Sun Dried Tomato Alfredo Sauce or Vodka Sauce
1 Can of Diced Tomatoes with Garlic and Olive Oil
DIRECTIONS:
Pre-Heat Oven to 400 degrees
Clean peppers so there are no seeds - slice the peppers down the middle to stuff.
Stuff each pepper with goat cheese.
On the bottom of a large rectangular baking pan pour pasta sauce and can of tomatoes. Place peppers on top of sauce bake at 400 degrees for 25 minutes.
BUFFALO CHICKEN PIZZA
AFTER MAKING THE BLUE CHEESE, HAM, AND APRICOT PIZZA FOR THE OSCARS I DECIDED I COULD MAKE A BUFFALO CHICKEN PIZZA USING THE SAME CREAM CHEESE AND BLUE CHEESE BASE DELICIOUS!
INGREDIENTS:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 small bottle Franks Red Hot Sauce
1/2 Packet Hidden Valley Ranch Powdered Dressing
1 Plain Rotisserie Chicken (from your local grocery store)
4 Green Onions end cut off and chopped
1 Tbls melted butter
Shredded Sharp Cheddar Cheese
DIRECTIONS:
Heat oven to 400°F. Lightly spray large cookie sheet with Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into rectangle. Bake 8 to 10 minutes or until light golden brown.
In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust.
Pull white meat from Rotisserie Chicken in a bowl mix pulled chicken with hot sauce - Hidden Valley Ranch Powdered Dressing and melted butter.
Place chicken mixture on top of blue cheese and cream cheese base top with shredded cheddar cheese bake for another 8 minutes until cheese is bubbly.
INGREDIENTS:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 small bottle Franks Red Hot Sauce
1/2 Packet Hidden Valley Ranch Powdered Dressing
1 Plain Rotisserie Chicken (from your local grocery store)
4 Green Onions end cut off and chopped
1 Tbls melted butter
Shredded Sharp Cheddar Cheese
DIRECTIONS:
Heat oven to 400°F. Lightly spray large cookie sheet with Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into rectangle. Bake 8 to 10 minutes or until light golden brown.
In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust.
Pull white meat from Rotisserie Chicken in a bowl mix pulled chicken with hot sauce - Hidden Valley Ranch Powdered Dressing and melted butter.
Place chicken mixture on top of blue cheese and cream cheese base top with shredded cheddar cheese bake for another 8 minutes until cheese is bubbly.
Blue Cheese, Ham & Apricot Pizza
This was a Pillsbury recipe my mom found on the internet that I made for my oscar party it tasted great. I didn't have any proscuitto so I used thin sliced ham, you could also use pancetta.
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup SMUCKER'S® Apricot Preserves
DIRECTIONS
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
* http://www.pillsbury.com/Recipes/showrecipe.aspx?rid=44853
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup SMUCKER'S® Apricot Preserves
DIRECTIONS
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
* http://www.pillsbury.com/Recipes/showrecipe.aspx?rid=44853
WONTON TACOS WITH SHREDDED PORK & RANCH SLAW
I hope everyone enjoyed the Oscars on Sunday as much as I did. I had a nice little get together with the neighbors with some very yummy food. I made up these pork tacos after seeing the new Applebee's commercials they were fantastic. Enjoy!
INGREDIENTS:
SMALL PORK BUTT OR PORK SIRLOIN ROAST
A BOTTLE OF SWEET BABY RAY'S CHIPOTLE BBQ SAUCE (OR ANY BBQ SAUCE OF YOUR CHOICE)
1 PACKET OF TACO SEASONING
1 CAN DICED GREEN CHILIES
1 SWEET ONION DICED
1 CAN YELLOW CORN
1 TABLESPOON OLIVE OIL
1 PACKET OF WONTONS SOLD IN THE PRODUCE SECTION OF GROCERY STORE
VEGTABLE OR CANOLA OIL FOR FRYING
1 BAG COLESLAW MIX
1 PACKET HIDDEN VALLEY RANCH POWDERED DRESSING MAKE DRESSING FROM DIRECTIONS ON BACK OF PACKET (NEEDS TO REFRIGERATE AT LEAST AN HOUR SO MAKE IN ADVANCE)
DIRECTIONS:
PAN SEAR PORk ON ALL SIDES IN OLIVE OIL
PLACE PORK IN CROCKPOT TOP WITH THE REST OF THE INGREDIENTS
COOK ON HIGH 3 HOURS COOL ON LOW TILL PORK SHREDS EASILY ABOUT 3 HOURS. YOU CAN KEEP YOUR CROCK POT ON WARM UNTIL YOU SERVE.
HEAT ENOUGH OIL IN FRYER OR A DUTCH OVER FOR FRYING WONTONS
WHEN OIL IS HOT PLACE WONTONS WITH KITCHEN TONGS INTO OIL TURN QUICKLY TO OTHER SIDE UNTIL BROWN
PLACE WONTONS ON TOP OF A PAPER TOWEL ON A PLATE TO DRAIN OIL REPEAT UNTIL ALL WONTONS ARE COOKED
POUR PREPARED RANCH OVER COLESLAW
TO ASSEMBLE TOP EACH WONTON WITH SHREDDED PORK TOP WITH RANCH SLAW.
INGREDIENTS:
SMALL PORK BUTT OR PORK SIRLOIN ROAST
A BOTTLE OF SWEET BABY RAY'S CHIPOTLE BBQ SAUCE (OR ANY BBQ SAUCE OF YOUR CHOICE)
1 PACKET OF TACO SEASONING
1 CAN DICED GREEN CHILIES
1 SWEET ONION DICED
1 CAN YELLOW CORN
1 TABLESPOON OLIVE OIL
1 PACKET OF WONTONS SOLD IN THE PRODUCE SECTION OF GROCERY STORE
VEGTABLE OR CANOLA OIL FOR FRYING
1 BAG COLESLAW MIX
1 PACKET HIDDEN VALLEY RANCH POWDERED DRESSING MAKE DRESSING FROM DIRECTIONS ON BACK OF PACKET (NEEDS TO REFRIGERATE AT LEAST AN HOUR SO MAKE IN ADVANCE)
DIRECTIONS:
PAN SEAR PORk ON ALL SIDES IN OLIVE OIL
PLACE PORK IN CROCKPOT TOP WITH THE REST OF THE INGREDIENTS
COOK ON HIGH 3 HOURS COOL ON LOW TILL PORK SHREDS EASILY ABOUT 3 HOURS. YOU CAN KEEP YOUR CROCK POT ON WARM UNTIL YOU SERVE.
HEAT ENOUGH OIL IN FRYER OR A DUTCH OVER FOR FRYING WONTONS
WHEN OIL IS HOT PLACE WONTONS WITH KITCHEN TONGS INTO OIL TURN QUICKLY TO OTHER SIDE UNTIL BROWN
PLACE WONTONS ON TOP OF A PAPER TOWEL ON A PLATE TO DRAIN OIL REPEAT UNTIL ALL WONTONS ARE COOKED
POUR PREPARED RANCH OVER COLESLAW
TO ASSEMBLE TOP EACH WONTON WITH SHREDDED PORK TOP WITH RANCH SLAW.
STUFFED BAGUETTES 2 WAYS INGREDIENTS
INGREDIENTS:
1 WHOLE WHEAT BAGUETTE
4 THIN PORK CHOPS
ITALIAN PANKO BREADCRUMBS
1/4 Cup MILK
1 TABLESPOON CANOLA OIL
2 EGG WHTES BEATEN
2 GRILLED CHICKEN BREASTS MARINATED IN ITALIAN DRESSING
GOAT CHEESE
ROASTED RED PEPPERS
4 Ounces WHIPPED CREAM CHEESE
HOISON SAUCE
DICED JALAPENOS
1/2 SMALL RED ONIONS SAUTED IN OLIVE OIL
PESTO
COOK WITH LC IN THE QC RECIPE VIDEO POSTED!
1 WHOLE WHEAT BAGUETTE
4 THIN PORK CHOPS
ITALIAN PANKO BREADCRUMBS
1/4 Cup MILK
1 TABLESPOON CANOLA OIL
2 EGG WHTES BEATEN
2 GRILLED CHICKEN BREASTS MARINATED IN ITALIAN DRESSING
GOAT CHEESE
ROASTED RED PEPPERS
4 Ounces WHIPPED CREAM CHEESE
HOISON SAUCE
DICED JALAPENOS
1/2 SMALL RED ONIONS SAUTED IN OLIVE OIL
PESTO
COOK WITH LC IN THE QC RECIPE VIDEO POSTED!
STUFFED BAGUETTES 2 WAYS VIDEO RECIPE
Sorry for the long wait on my new video recipe - I was trying out a new camera and had some technical difficulties. I am also in the process of decorating my kitchen to make it look more presentable. I really wish my kitchen counter could be removed or lowered I am quite aware of the fact that I look like a small person- and well being only 5 feet tall I am a small person. Anyways renovating house to begin a year ago progress equals 0%. Hopefully something will be done soon and the kitchen shall be first.
My Idea for this video was from another blog - http://whatsgabycooking.com/stuffed-baguette/img_0505/
she has a great blog with some great ideas. I modified the recipe to my taste so feel free to do the same. ENJOY!
My Idea for this video was from another blog - http://whatsgabycooking.com/stuffed-baguette/img_0505/
she has a great blog with some great ideas. I modified the recipe to my taste so feel free to do the same. ENJOY!
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