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Asian Chicken Salad

ASIAN CHICKEN SALAD  

4 chicken breasts cut into strips, lightly breaded and fried

SALAD

1/3 cup Olive Oil
1/4 cup Rice Vinegar
2 tbsp Lime Juice, About 1/2 Lime
2 tsp Coconut palm Sugar
2 tsp Fresh Ginger, Grated
2 cups Napa Cabbage, Roughly Chopped
2 cups Romaine Lettuce, Roughly Chopped
1/2 cup Red Cabbage, Shredded
1/2 cup Carrots, Shredded
1/2 cup Snow Peas (Cut In Half)
1/4 cup Toasted Sliced Almonds
1/4 cup Wonton Strip Salad Topping

 
DIRECTIONS

 

 In a bowl, whisk together the olive oil, rice vinegar, lime juice, sugar and ginger.  Whisk until the sugar dissolves, set aside.

Toss vegetables together with the vinegar sauce, top with wonton strips and chicken.

Creole Red Snapper

CREOLE RED SNAPPER

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1(14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of hot sauce
  • 4(6-ounce) red snapper fillets
  • Fresh basil sprigs (optional)

 

DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

Garnish with basil sprigs, if desired, and serve immediately.

Week of March 28th, 2016

TIPS

  1. Remember to meal plan!!  Meal planning is important when feeding a family on a budget.  Make your list, yes, make a list!  Making a list will cut your trips to the grocery store which will save you money as well.  Shopping 2-3 times per week cost you more.

ASIAN CHICKEN SALAD  

4 chicken breasts cut into strips, lightly breaded and fried

SALAD

1/3 cup Olive Oil
1/4 cup Rice Vinegar
2 tbsp Lime Juice, About 1/2 Lime
2 tsp Coconut palm Sugar
2 tsp Fresh Ginger, Grated
2 cups Napa Cabbage, Roughly Chopped
2 cups Romaine Lettuce, Roughly Chopped
1/2 cup Red Cabbage, Shredded
1/2 cup Carrots, Shredded
1/2 cup Snow Peas (Cut In Half)
1/4 cup Toasted Sliced Almonds
1/4 cup Wonton Strip Salad Topping

 
DIRECTIONS

 

 

 

 

 

 In a bowl, whisk together the olive oil, rice vinegar, lime juice, sugar and ginger.  Whisk until the sugar dissolves, set aside.

 

Toss vegetables together with the vinegar sauce, top with wonton strips and chicken.

 

 

SALISBURY STEAK – SLOW COOKER OR PRESSURE POT

Ingredients

Prep

  • 4-6 whole formed hamburger patties 93/7 or leaner
  • 1Tbl steak seasoning
  • 1 1/2 C chopped onion
  • 1 pkg sliced mushrooms – optional
  • 1/4 C whole wheat flour
  • 1 1/2 C beef broth
  • salt and pepper to taste

Instructions

  1. Add last 3 ingredients to medium container with lid.

To Cook

  1. Spray slow cooker with non stick spray. Add meat patties and mushrooms if using. Layer if needed.
  2. Shake broth mixture well and pour over meat patties. Cook on low for 6 – 8 hours. Meat will be pink inside which is normal. They will be done. Instant Pot users cook about 25 mins.

 

POT ROAST WITH RED WINE

Pot Roast

I often like the old fashioned cooking methods, I love the memories of going to my grandmother’s house and it smelled so good.  This is one recipe that I would not convert to the instant pot

– Salt and freshly ground black pepper
– One 3 to 5-pound chuck roast
– 2 or 3 tablespoons olive oil
– 2 whole onions, peeled and halved
– 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
– 1 cup red wine (optional)
– 3 cups beef broth
– 2 or 3 sprigs fresh rosemary
– 2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping

the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

SALMON WITH ROASTED RED PEPPER PESTO

Ingredients

4 (6-ounce) fresh or frozen salmon fillets (such as wild Alaskan)

3/4 teaspoon kosher salt, divided

1/3 cup chopped bottled roasted red bell peppers, rinsed and drained

1 tablespoon tomato paste

1 teaspoon extra-virgin olive oil

7 whole blanched almonds

1 garlic clove

Preparation

  1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan lightly with oil. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.

CREOLE RED SNAPPER

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1(14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of hot sauce
  • 4(6-ounce) red snapper fillets
  • Fresh basil sprigs (optional)

 

DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

Garnish with basil sprigs, if desired, and serve immediately.

SHOPPING LIST

MEAT

4 Chicken Breasts

1 1/2 – 2 lbs lean ground beef

3 – 5 lb chuck roast

4 red snapper filets, wild caught

4 salmon filets, wild caught

PRODUCE

Fresh Ginger

Garlic

Romaine lettuce

Napa cabbage

Red cabbage

Carrots

Snow peas

4 med onions

Package sliced mushrooms

Green pepper

Fresh rosemary

Fresh thyme

Fresh basil

SPICES/MISC.

Sliced almonds

Won ton strips(by the croutons/salad toppings)

Olive oil

Rice vinegar

Lime juice

Coconut palm sugar

Steak seasoning

Red Wine

Beef broth

Bottled roasted red peppers

Tomato paste

Blanched almonds

Large can Whole tomatoes

Worcestershire sauce

Red wine vinegar

Hot sauce(just a dash, use what you have)

 

 

Week of March 21, 2016

Week of March 21, 2016

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup coconut palm sugar
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a plastic zip bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and coconut sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Chopped Tex-Mex Cowboy Chicken Salad

dressing
salad
  • 3 cups cooked chicken, cooled and diced
  • 4 cups chopped romaine lettuce (about 1 head)
  • 2 Roma tomatoes, diced
  • 1 cucumber, seeded and diced
  • 1 cup corn kernels (fresh or frozen)
  • 4–5 green onions, sliced
  • 15 oz can black beans, drained and rinsed
  • 4 oz sharp cheddar or pepper jack cheese, cut into ¼” cubes
  • ¼ cup chopped cilantro
  • juice of ½ lime
  • 1 cup crushed organic and non-GMO tortilla chips

INSTRUCTIONS

  • In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
  • In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
  • Season with salt and pepper to taste. Serve immediately.

Seriously, I eat this as a meal!!  You will be surprised how filling it is.  On a hot summer day this is an easy one to make.  I always have a bit of cooked chicken left over from previous recipes that I keep in a freezer container for things just like this.

 

Balsamic Raspberry Chicken

Balsamic Raspberry Garlic Chicken

Ingredients

  • chicken breast boneless, skinless- 4
  • dried sage – 1 tsp
  • dried thyme- 1 tsp
  • sea salt – 1/2 tsp (see why I prefer sea salt)
  • pepper – 1/2 tsp
  • balsamic vinegar – 1/4 cup
  • raspberry jam – 1/4 cup (simply fruit no added sugar)
  • orange juice – 2 tblsp. (get an orange and squeeze fresh juice)
  • shallots or red onion, diced – 1/4 cup
  • dijon or yellow mustard – 3 tblsp
  • minced garlic cloves – 2 tblsp
  • olive oil – 1 tblsp

Instructions

Preheat oven to 350 degrees. Prepare a 13×9 pan with oil lightly coated with olive oil. In a small bowl, combine jam, balsamic vinegar, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside. Place chicken in your prepared baking dish and pour jam mixture evenly over chicken. Cover with tinfoil and bake for 25 minutes. Remove pan from oven. Discard foil. Spoon or baste mixture over chicken to coat again as evenly as possible. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts. We even baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
OR
Preheat oven to 400 degrees. In a medium sized mixing bowl combine orange juice, mustard, vinegar, garlic, jam, sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Place flour in a shallow plate. Season chicken on both sides with sea salt and pepper. Coat chicken with flour, shaking off excess. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. If no oven safe skillet prepare 13×9 pan with tinfoil and cooking spray. Set aside. Add chicken breasts to skillet until brown, a few minutes per side. Transfer chicken to plate. Add shallot or onion to skillet and cook until softened, about 2 minutes. Increase heat to high and add juice mixture. Simmer, stirring occasionally, until thick, syrupy and reduced, about 10 minutes. Remove skillet from heat and lift and tilt to one side so glaze pools. Coat each piece of chicken in glaze using tongs, place in skillet of 13×9 pan. Put chicken in oven and bake until thickest part registers 160 degrees, 25 to 30 minutes. Turn and baste chicken at least once during cooking. Transfer chicken to plate and let rest 5 minutes. Return skillet to high heat and cook glaze, stirring constantly, until thick and syrupy. Remove pan from heat and spoon glaze over each breast and serve. Enjoy!

Zucchini Noodles with Kale Pesto

This recipe uses a food processor and a spiralizer/veggeti.  If you don’t have a spiralizer or veggeti you can use a vegetable peeler to make the veggie pasta.

INGREDIENTS
For the kale pesto:
3 cups chopped kale leaves
¾ cup packed fresh basil leaves
1 teaspoon kosher salt
⅓ cup extra-virgin olive oil
¼ cup pine nuts (toasted or raw)
5 cloves garlic, roughly chopped
3 ounces Parmesan cheese, grated (about ⅔ cup)                                                                                                  1 Ripe Avocado

For the zucchini noodles:
4 medium zucchini
2 tablespoons olive oil
⅓ cup kale pesto (above), plus more for serving
2 cups cherry tomatoes, halved
Salt and pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
Grated Parmesan, for serving

PREPARATION
For the pesto:
1. Place the kale leaves, basil, avocado and salt in a food processor fitted with the blade attachment. Process until the kale mixture is thoroughly chopped and almost paste-like. While the food processor is still running, drizzle in the olive oil very slowly. When all of the oil is incorporated, turn off the food processor. Add the pine nuts and garlic and pulse until the mixture is combined but still very grainy, 10 to 15 pulses. Add the grated cheese and pulse just to combine, 3 to 5 pulses. You’ll need ⅓ cup of pesto for this recipe. Store the rest in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

For the zucchini noodles:
1. Use a spiralizer(find them on AMAZON) to spiralize the zucchini into spaghetti-shaped noodles. If you don’t have a spiralizer, you can still make this recipe! Just use a vegetable peeler to peel the zucchini into thin ribbons.

2. Heat the olive oil in a large skillet over medium heat. Add the pesto and cook, stirring occasionally, just until the pesto is fragrant, about 30 seconds. Add halved tomatoes and zucchini noodles and cook, stirring, until the noodles are coated with the pesto and slightly softened, about a minute. Add the Parmesan and cook, stirring, just until the parmesan is melted.
3. Divide between two serving bowls and top with more pesto and parmesan, if you want!

Grilled Fish Steaks

BBQ season is upon us!  Here’s a delicious grilled fish recipe.

6 tablespoons olive oil

Instructions

  1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  2. Place the halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.

SHOPPING LIST

MEAT

2 1/2 lb flank steak

6-8 chicken breasts

2-4 Halibut steaks(thick)

PRODUCE

Garlic

Ginger

Carrots

Green Onions

Romaine lettuce

Roma Tomatoes

Cucumber

Cilantro

Lime

Orange(for juice)

Red  onion

Kale

Fresh Basil

Avocado

Lemon (for juice)

Parsley

FROZEN

Organic corn

DAIRY

4-6 oz cheddar cheese

6 oz Parmesean cheese

MISC/SPICES

Cornstarch

Olive oil

Chili flakes

Soy sauce

Ranch dressing(or ingredients to make your own)

Taco Seasoning

15 oz can black beans

Organic tortilla chips

Sage

Thyme

Sea Salt

Pepper

Balsamic Vinegar

Raspberry Jam, all fruit, no sugar

Dijon mustard

Pine nuts

Basil

 

 

Grilled Fish Steaks

Grilled Fish Steaks

BBQ season is upon us!  Here’s a delicious grilled fish recipe.

6 tablespoons olive oil

Instructions

  1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  2. Place the halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.

PALEO Chocolate Chip Cookies

I love elaynaspantry.com this recipe comes from her website.

Crispy Chocolate Chip Cookies
Serves: 18 cookies
Ingredients
  • 2 cups blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ½ cup palm shortening
  • ¼ cup coconut sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ cup chocol
Instructions
  1. Combine almond flour, salt, and baking soda in a food processor
  2. Pulse in shortening, coconut sugar, egg, and vanilla until dough forms
  3. Remove blade from processor and stir in chocolate chips by hand
  4. Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  5. Press balls of dough down so they are very flat, wetting your hand if dough is sticky
  6. Bake at 350° for 10-12 minutes
  7. Cool for 15 minutes (do not handle prior or cookies will break)
Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes

Flourless Cupcake
Yield: 6
1. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.  I personally just sprinkle a very light bit of powdered sugar on top.

Ingredients

Cupcakes:

  • 2 large eggs
  • ¼ cup virgin organic coconut oil
  • ½ cup unsweetened cocoa powder
  • ½ cup raw honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon sea salt

Optional Chocolate Icing:

  • 1 cup palm shortening
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 2 tablespoons unsweetened cocoa powder

Instructions

  1. Batter Instructions:
  2. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
  3. In a bowl, using a mixing machine, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
  4. Immediately pour the batter into the cupcake liners, about half full.
  5. Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
  6. Icing Instructions:
  7. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Notes: Increase the amount of raw honey if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.

Banana Oat Energy Balls

Banana Oat Energy Balls

 

Oatmeal balls

These healthy and tasty bites are sure to please even the pickiest of eaters.  Kids love these healthy snacks as well!

BANANA OAT ENERGY BITES

You’ll Need
– 2 ripe bananas
– 2 cups rolled oats
– ¼ cup almond butter (or peanut butter, or your favorite nut butter)
– ¼ cup honey
– 2 tablespoons mini chocolate chips
– ½ teaspoon cinnamon

How To

  1. Mash up the bananas in a large mixing bowl.
  2. Stir in the rolled oats, almond butter, honey, miniature chocolate chips and cinnamon.
  3. Scoop about 2 tablespoons of the mixture and roll into a 1-inch ball. Repeat with the rest of the mixture.
  4. Refrigerate for 2 hours, allowing the oats enough time to soften.
  5. Store the energy bites in the refrigerator.
Pea Salad

Pea Salad

Pea Salad

PEA SALAD

Ingredients
Instructions
In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.