PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES

Peanut Noodles with Shredded Chicken & Vegetables

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter (I used crunchy)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation

  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken on to grill.  Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tips & Notes

  • Warm the peanut butter in the microwave to make it mix easier
  • Use rotisserie chicken to make it even faster
  • I used zucchini, yellow squash, snap peas, peppers, onion and broccoli but there are some really nice frozen mixes

Nutrition

Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.

Adapted from: http://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html

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BEEF POT PIE IN THE CROCK

beef pot pie (8)

1-2 lb beef roast (I used London Broil)
8 oz bag baby carrots
large potato cut into bite sized chunks
large onion, diced
2  (12 oz) jars homestyle beef gravy
1/2 t thyme
1/2 t pepper
12 oz frozen mixed vegetables, thawed
1 deep dish frozen pie crust

PLACE VEGETABLES ON BOTTOM OF CROCK WITH MEAT ON TOP.  ADD THYME AND PEPPER AND ONE JAR OF GRAVY.  COOK ON LOW 8 HOURS. TAKE OUT MEAT AND CUT INTO BITE SIZED CHUNKS.  ADD FROZEN VEGETABLES THAT HAVE THAWED WHILE COOKING AND 1/2 OF THE SECOND JAR OF GRAVY.  RETURN MEAT TO CROCK. COOK ANOTHER HOUR OR TWO.   THICKEN WITH A FLOUR OR CORNSTARCH MIXTURE (I LIKE TO USE INSTANT MASHED POTATO FLAKES).  POUR INTO DEEP DISH PIE CRUST.  HEAT OVEN TO 375 F.  BAKE FOR 20-25 MINUTES UNTIL CRUST IS GOLDEN BROWN.  LET COOL AND CUT INTO 6 WEDGES.

I SERVED WITH PILLSBURY BISCUITS AND BAKED ALONG WITH THE PIE, EXTRA GRAVY OVER TOP, AND A BIG FRESH SALAD.

YOU COULD ALSO DO THIS AS A SHEPHERD’S PIE (DON’T THICKEN) AND JUST PUT A LAYER OF MASHED POTATOES ON TOP.

AWWW SHUCKS

THIS IS AMAZING!  WE HADE OUR FIRST CORN OF THE SEASON LAST EVENING AND TRIED IT THIS WAY – IT TRULY DOES WORK!

TRY WITH  SOME FLAVORED BUTTERS

PARMESAN BUTTER:

1/4c butter, softened
2T grated Parmesan cheese
1t parsley (or Gourmet Gardens parsley paste)

CAESAR BUTTER:

1/4c butter, softened
2T Caesar salad dressing

BBQ BUTTER:

1/4c butter, softened
2T BBQ sauce

TOMATO AND HERB BUTTER:

1/4c butter, softened
2T sundried tomato vinaigrette dressing

GARLIC BUTTER:

1/4c butter, softened
1T minced garlic

OR MIX YOUR OWN – YOU GET THE IDEA!

CROCK POT BREAKFAST

EASY BREAKFAST FOR THE FAMILY – JUST PLACE IN THE CROCK POT WHEN YOU GET UP ON SUNDAY MORNING.  TAKE YOUR SHOWER AND SET THE TABLE AND IT IS READY!

SAM_2008

1 lb. breakfast sausage (I used Banquet Brown’N Serve Turkey Sausage Links)

1 package frozen seasoning vegetables (I used Birds Eye Pepper Stir Fry) or fresh, if you have it!

12 eggs, soft scrambled

1 c. cream soup (I used cream of broccoli)

2 c shredded cheese (I used Kraft pepper jack with Philadelphia Cream Cheese)

Generously spray the Crock Pot with non-stick cooking spray.

Cut or break apart sausage into bit size pieces.

Soft scramble 12 medium eggs and 1/2 c. milk with salt and pepper*.

Mix in soup and stir until well incorporated.  I use a wire whisk.

Pour half of the egg mixture into crockpot.  (4 or 5 qt).

Top with sausage and veggies.

Sprinkle with 2/3 of the cheese.

Pour remaining egg mixture and top with remaining cheese.

Cook it on HIGH for about 1 hour until cheese is melted and center is set.

Use a meat thermometer to make sure it is at least 160 degrees before serving.

*I ONLY ADD SALT AND PEPPER IF NEEDED AT THE TABLE OR USE A SEASONING ALTERNATIVE LIKE MRS. DASH TO KEEP SODIUM INTAKE TO A MINIMUM.

SERVE WITH SOME FRESH FRUIT!

LEMON DILL GRILLED ASPARAGUS

SICILIAN-STYLE CHICKEN (1)

INGREDIENTS:

1 lb fresh asparagus
2 Tbsp butter
1 Tbsp lemon juice
1/2 tsp dill weed

DIRECTIONS:

Cut off the tough ends of the asparagus spears but do not cut up yet. Spray George Foreman Grill with non-stick cooking spray and preheat the grill. Grill whole asparagus spears about 4-5 minutes. Meanwhile combine butter, lemon juice and dill in a small microwave bowl. Cook on HIGH about 1 minute to melt butter. Stir to combine. Place grilled asparagus (cut up if desired) on serving dish and drizzle with flavored butter.

IF YOU PREFER A LITTLE EXTRA SAUCE ADD A FEW TABLESPOONS OF CHICKEN OR VEGETABLE BROTH RATHER THAN MORE BUTTER TO KEEP FAT CONTENT DOWN,

SERVE WITH YOUR MAIN COURSE AND A SALAD!

YOU MAY ALSO USE YOUR OUTDOOR GRILL OR BROILER IF DESIRED.

SICILIAN-STYLE GRILLED CHICKEN

FINALLY SOME GRILLING WEATHER HERE IN WESTERN NEW YORK!

Ingredients

6 skinless, boneless chicken breasts
1½ tsp olive oil
1 tsp freshly ground black pepper*
1/2 tsp salt*
4.5 oz crumbled goat cheese (I like it with Feta Crumbles too!)
2 cups Caponata Sauce (see recipe below)

Method

  1. Oil grill and preheat barbecue to medium-high. Brush both sides of chicken breasts with olive oil. (I use my George Forman Grill with non-stick cooking spray – it not only eliminates using the oil, it grills both sides at once cutting cooking time in half!)
  2. Sprinkle salt and pepper on both sides of meat if needed. Grill chicken with lid closed until it feels springy when pressed, from 6 to 8 minutes per side. Remove to plates.
  3. Spoon about 1 heaping tbsp goat cheese over each chicken breast. Then top each breast with about 1/3 cup Caponata Sauce. Serve additional sauce on the side, if you like.

*I ONLY ADD SALT AND PEPPER AT THE TABLE IF NEEDED OR USE A SEASONING ALTERNATIVE LIKE MRS. DASH TO KEEP SODIUM INTAKE TO A MINIMUM.

SERVED WITH LEMON DILL GRILLED ASPARAGUS AND A BIG SALAD.

Makes 6 servings.


Caponata Sauce

Ingredients

1 large onion
2 small eggplants
1 (14oz) can Diced Tomatoes
1/2 cup sliced kalamata olives
1/2 cup finely chopped fresh basil leaves (I uses a few Tbsp of Gourmet Gardens Basil Paste)
3 to 4 tbsp balsamic vinaigrette salad dressing
3 garlic cloves, minced

Method

  1. Lightly oil grill and preheat barbecue to medium-high. Slice onion crosswise into 1/2-inch-thick rings. Slice unpeeled eggplants lengthwise into 1/2-inch thick slices.
  2. Grill onion and eggplants with lid down, turning halfway through, until tender, from 8 to 10 minutes. Remove from grill and let stand until cool enough to handle.  (Once again, I used the George Forman Grill.)
  3. Place tomatoes and olives in a large bowl and stir in basil, vinaigrette and garlic. When onion and eggplants are grilled, coarsely chop and stir into mixture. Serve with chicken or fish. Sauce will keep well, covered and refrigerated, at least 3 days.

Adapted from: https://cookwithkathy.wordpress.com/2015/04/12/sicilian-style-grilled-chicken/

CHINESE CHICKEN AND NOODLE SALAD

Chinese Chicken & Noodle Salad

Ingredients

  • 1 3-ounce package low-fat ramen-noodle soup mix , discard seasoning pkt
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons canola oil (I used non-stick cooking spray)
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 2 cups shredded green cabbage*
  • 1 medium carrot, shredded*
  • 3 scallions, chopped
  • 1/2  cup Kraft Lite Asian Toasted Sesame Dressing
  • 2 tbsp soy sauce

*I used a 10 oz. coleslaw mix from a bag!!

Preparation

  1. Preheat oven to 350°F.
  2. Crumble ramen noodles onto a large rimmed baking sheet. Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
  3. Meanwhile, grill chicken either on an outdoor grill or George Forman Grill.  Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces.
  4. Meanwhile, combine dressing and soy sauce in a small bowl or jar with a tight-fitting lid.
  5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Make Ahead Tip

  •  Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
  • You can also make this salad with pork, fish or steak especially if you have leftovers.

BLT PIZZA

Turkey BLT Pizza

 

 

 

 

 

 

 

A REFRESHINGLY EASY TWIST ON LUNCH!

1 (12″) pizza crust (I used Mama Mary’s Whole Wheat which is precooked)
1/2 cup mayonnaise
1-2 tomatoes sliced thin
1 (4oz) bag Oscar Meyer real bacon pieces (or about 6 slices of [turkey] bacon cooked)
1 cup shredded sharp cheddar cheese
1 cup lettuce shredded

Precook you pizza crust until golden brown if it is not already precooked.  Let cool.  Spread mayo thinly on pizza crust.  Top with sliced tomatoes, bacon and cheese.  Bake about 10 minutes in a 400 F oven.  Top with lettuce and cut into wedges!

SO QUICK, EASY AND FUN!

Adapted from original post https://beatcancer2010.wordpress.com/2015/03/22/the-sunday-pizza-turkey-blt-pizza/

 

CHICK PEA AND WALNUT BURGERS

Chick Pea nad Walnut Burgers (10)

These burgers take less than 45 minutes to put together and are full of the kind of goodness your body craves after a stressful day.

Chick Pea nad Walnut Burgers (11)

They make the perfect evening meal choice as one of the ingredients is especially fantastic for improving your sleep – that ingredient is walnuts!! Walnuts naturally contain melatonin which helps control your sleep cycle. This means that eating them a few hours before bed can really help you to get to sleep. As we get older our natural melatonin levels will decrease, making it all the more important to get it from dietary sources.

Using chickpeas in these burgers is great for the consistency as well as the overall nutrition of your meal. One cup of chickpeas contains an impressive 15 grams of protein as well as 13 grams of dietary fiber and just 4 grams of fat. Add to that that there is no bad cholesterol in chickpeas but there is a fantastic range of much needed vitamins and minerals.

INGREDIENTS

½ an onion, diced,
1 cup of walnuts (I used walnut “topping” in the baking section – finely chopped already!)
1 (15oz) can of chickpeas, drained and rinsed
1 cup of whole-wheat flour (I used all purpose baking mix)
1 cup of mushrooms, chopped finely
2 cloves of garlic, minced
½ a cup milk
A dash of sea salt
1 tbsp of basil (I used gourmet gardens basil paste)

 

DIRECTIONS

IF YOU HAVE A FOOD PROCESSOR YOU CAN ADD EVERYTHING GRADUALLY AND BLEND.  IF YOU DON’T HAVE A FOOD PROCESSOR MASH THE CHICKPEAS AS WELL AS YOU CAN AND ADD THE REST OF THE INGREDIENTS. The mixture doesn’t have to be totally smooth. If you find it is too dry then add in milk as necessary or if you find it is too moist then feel free to add in more flour.

Take a handful of the mixture at a time and make into patties.  I USE THE GEORGE FORMAN GRILL AND COOK ABOUT 8 MINUTES BUT YOU CAN BAKE THESE IN THE OVEN OR OUTDOOR GRILL – YOU JUST HAVE TO COOK TWICE AS LONG.

THIS RECIPE MADE 6 LARGE BURGERS!

ADAPTED FROM:  https://theflexifoodie.wordpress.com/2015/04/15/chickpea-and-walnut-burgers/

SEVEN RULES FOR A HAPPIER, HEALTHIER LIFE

IF you’re ready for a little positive change in your life, here are seven health rules to live by that are as simple as they are effective.

Eat the colors of the rainbow.

Vegetables (and some fruits) in a wide range of deep colors should make up most of your diet. Intense color indicates loads of phytonutrients, biologically active substances that protect plants from viruses and bacteria — and offer similar benefits to humans.

Exercise like kids play.

Image result for KIDS PLAYING

Our bodies are not built to run long distances for no reason at all. We’re built to chase down prey and then stop. To run from danger and then stop. That’s what feels best and works best to keep us in shape — short bursts of intense exertion interspersed with periods of leisurely movement. The long-held belief that we need to elevate the heart rate with 30 minutes of sustained activity is being replaced by this plan — often referred to as interval training. You don’t need a specially designed workout or a personal trainer to apply this. When you’re running, sprint for a minute, then walk or trot for five. In the pool, swim one fast lap, then do three at a leisurely pace. This system is organic to many yoga classes (you practice kicking up into handstand for two minutes, then you follow up with a restorative child’s pose). But with some workouts it’s up to you to adjust. Worried you won’t burn enough calories? With interval training, you’ll actually burn more.

Image result for PEOPLE SITTING CLOSE

Spend lots of time with people you love.

It’s a health factor, yes — a boost for your immune system. You need to be around those who really get you, to laugh, talk unguardedly about your problems, and listen deeply. You need hugs and smiles and belly laughs. You need to be able to be your true self. If you’re lucky, this stuff is built into your day. But even if it requires an effort, make it happen. Don’t assume e-mail or Facebook or even the phone is going to do — physical, as well as emotional, closeness is a big deal.

Image result for HEALTHY FOOD

Buy these every week.

  • Dark Leafy Greens: More nutritious, calorie for calorie, than any other food
  • Cruciferous Veggies: Lower the risk of cancer
  • Avocados: Help protect your body from heart disease, cancer, and certain degenerative diseases
  • Blueberries: Help prevent cancer, diabetes, heart disease, ulcers, and high blood pressure
  • Eggs: Full of protein and good fats
  • Walnuts: Packed with omega-3s and other nutrients that help protect your heart

Wander barefoot.

Kick off your shoes and walk on grass, earth, or sand whenever you have the chance. Not only will this boost your immune system by exposing you to unfamiliar microbes, but it will also give you a little charge — literally. Believe it or not, just as we get vitamin D from the sun and oxygen from the air, we get electrons from the earth, which have calming and healing benefits for the whole body.

Do something you love for at least 10 minutes a day.

It’s incredibly powerful and healing. We all think we don’t have time, but most of us can find it somewhere (maybe in the time we spend online — just a guess). It doesn’t have to be a big deal: Shoot hoops in the driveway. Sketch something on the bus home. Blast music and dance around the living room. Pick up an instrument and play three pieces. Do it on purpose, like taking a supplement.

Look up.

Be present in your surroundings. Looking up and out — and making eye contact with others — is a form of nourishment that the age of smartphones has seriously messed with. See the sky, look at the ticket collector on the commuter train, take note of the people nearby when you’re eating lunch. Instead of burying your face in your phone — which takes you out of the moment and often into a sort of junk-food-for-the-eye place — lift your head and be part of your environment.

TRY IT, YOU’LL LIKE IT!