So we all know how to make this I think, but since I made it the other night I actually paid attention to what I put into it. This fed 3-4 comfortably with homemade corn tortillas and no rice.
Ingredients:
- 3 zucchini, diced
- 2 roma tomatoes, diced
- 1 onion, diced
- 1 can corn (in retrospect, I think there was a little too much corn in this one- so if corn isn't your fave or you aren't making that much, I'd go for one of the mini cans of corn, or just use half- it tastes fine with the whole can though)
- 3 pork chops/fillets, cubed (and taken off the bone if you didn't get the boneless ones)
- 1 tbsp. tomato bouillon (knorr)
- Enough EVOO to sautee onions
Directions:
- In chef's pan, saute onions with EVOO 3-5 minutes or until slightly see through.
- Add cubed pork and knorr. Stir and cook another 5 minutes. (Until pork is done)
- Add in zucchini, tomatoes, and corn. Simmer for about 15 minutes covered or until veggies are soft. Taste test throughout to see if you need more knorr.
I know it's kind of a simple recipe that we all know, but I find even myself wondering how many zucchini do I get again... when I'm at the store.
Friday, March 20, 2009
Wednesday, March 18, 2009
Dijon Chicken Smothered in Mushrooms!
Sorry for the lack of posts lately. It was my Spring Break and I really didn't go near a kitchen except to pack it up for our move! Here's a recipe I am making tonight that is one of my favorite healthy recipes ever.
Ingredients:
- 4 Boneless skinless Chicken Breasts
- 1/4 c. all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. EVOO
- 1/2 c. chicken broth
- 1 1/2 tbsp. dijon mustard
- 4 1/2 oz (1 jar) sliced mushrooms
Directions:
- Flatten chicken to 1/4 " thickness.
- Mix flour, salt and pepper into shallow dish. Coat chicken in flour mixture.
- Heat oil in pan. Cook chicken until it's no longer pink (6-8 minutes)
- Remove Chicken and put on plate. Cover to keep warm.
- Stir broth and dijon mustard into the same pan used for cooking the chicken. Bring to a boil.
- Add mushrooms. Cook 2-3 minutes until thickened.
- Spoon sauce over chicken and Enjoy!
* I usually cook this chicken and serve it over brown rice with green beans! Great combo!
Ingredients:
- 4 Boneless skinless Chicken Breasts
- 1/4 c. all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. EVOO
- 1/2 c. chicken broth
- 1 1/2 tbsp. dijon mustard
- 4 1/2 oz (1 jar) sliced mushrooms
Directions:
- Flatten chicken to 1/4 " thickness.
- Mix flour, salt and pepper into shallow dish. Coat chicken in flour mixture.
- Heat oil in pan. Cook chicken until it's no longer pink (6-8 minutes)
- Remove Chicken and put on plate. Cover to keep warm.
- Stir broth and dijon mustard into the same pan used for cooking the chicken. Bring to a boil.
- Add mushrooms. Cook 2-3 minutes until thickened.
- Spoon sauce over chicken and Enjoy!
* I usually cook this chicken and serve it over brown rice with green beans! Great combo!
Tuesday, March 3, 2009
Chicken Salad!
I got this recipe from my lovely sister-in-law and have made it twice in the last three weeks for different occasions. It has been a HUGE hit and I have gotten requests for the recipe. This is how I make it- it might be a little different from the original version, but y'all can change and amend it as needed.
Ingredients:
- 1 can (13 oz.) Shredded Chicken (I use the canned chicken I can buy in 5 packs from Sam's)
- 4 oz. reduced fat cream cheese melted or softened (You can add more if you like more of a wet salad)
- 1/4 c. craisins
- 1/4 c. walnuts, diced (I also use sun flower seeds and it's delicious)
- 1/4 small apple, diced
- 1 key lime, juiced
- 2 tbsp. mayo or sour cream (this is actually totally optional if you don't have either or don't want to use either)
- Salt and Pepper to taste
Directions:
Combine cream cheese, lime juice and mayo/sourcream (if you choose to use it).
Drain juice from canned chicken and break up into cream cheese mixture until evenly coated.
Add craisins, and walnuts. Then mix together and add salt and pepper to taste.
Add apples last (so that you don't smush them too much) and mix lightly.
This is great for showers, luncheons, etc, etc. Like I said, I've gotten a lot of compliments from it every time I have made it. You could also add celery, grapes, or a different type of nut.
Ingredients:
- 1 can (13 oz.) Shredded Chicken (I use the canned chicken I can buy in 5 packs from Sam's)
- 4 oz. reduced fat cream cheese melted or softened (You can add more if you like more of a wet salad)
- 1/4 c. craisins
- 1/4 c. walnuts, diced (I also use sun flower seeds and it's delicious)
- 1/4 small apple, diced
- 1 key lime, juiced
- 2 tbsp. mayo or sour cream (this is actually totally optional if you don't have either or don't want to use either)
- Salt and Pepper to taste
Directions:
Combine cream cheese, lime juice and mayo/sourcream (if you choose to use it).
Drain juice from canned chicken and break up into cream cheese mixture until evenly coated.
Add craisins, and walnuts. Then mix together and add salt and pepper to taste.
Add apples last (so that you don't smush them too much) and mix lightly.
This is great for showers, luncheons, etc, etc. Like I said, I've gotten a lot of compliments from it every time I have made it. You could also add celery, grapes, or a different type of nut.
Lovely Leftovers!
I made this last night with stuff I had in the fridge when I got home late and was starving. It literally took 15 minutes and was DELICIOUS! You can substitute whatever you have in your fridge.
Chicken, Noodle and Veggie Delight:
Ingredients:
- 2 c. wheat egg noodles (These cook really fast and go along way in satisfying hunger. I have pretty much replaced cooking with regular noodles and cook mostly with these. I definitely recommend keeping them in your pantry)
- 1/4 c. cream cheese (this is what I used for the sauce, you could also use anything in your fridge like salad dressing or some other liquid to thicken the noodles up)
- Chicken Bullion
- 1/2 c. veggies (I used onion, red bell pepper, and green bell pepper)
- 1 leftover piece of grilled chicken (if you don't cook regularly you could keep canned chicken in your pantry or use any other kind of meat or protein like beans from a can)
Directions:
Boil water and chicken bullion and then add egg noodles.
Cook egg noodles for about 6 minutes before dumping out about half the water and adding cream cheese, veggies and your chicken (cubed).
Cook about 6 more minutes until noodles and veggies are soft. Add salt and pepper as needed.
It seems really simple which is why I love it but it's also really satisfying, tastes like a home cooked meal, and keeps me from picking up something quick on my way home when I know how fast I can make this. Hope y'all enjoy!
Chicken, Noodle and Veggie Delight:
Ingredients:
- 2 c. wheat egg noodles (These cook really fast and go along way in satisfying hunger. I have pretty much replaced cooking with regular noodles and cook mostly with these. I definitely recommend keeping them in your pantry)
- 1/4 c. cream cheese (this is what I used for the sauce, you could also use anything in your fridge like salad dressing or some other liquid to thicken the noodles up)
- Chicken Bullion
- 1/2 c. veggies (I used onion, red bell pepper, and green bell pepper)
- 1 leftover piece of grilled chicken (if you don't cook regularly you could keep canned chicken in your pantry or use any other kind of meat or protein like beans from a can)
Directions:
Boil water and chicken bullion and then add egg noodles.
Cook egg noodles for about 6 minutes before dumping out about half the water and adding cream cheese, veggies and your chicken (cubed).
Cook about 6 more minutes until noodles and veggies are soft. Add salt and pepper as needed.
It seems really simple which is why I love it but it's also really satisfying, tastes like a home cooked meal, and keeps me from picking up something quick on my way home when I know how fast I can make this. Hope y'all enjoy!
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