Comments (1) | Sunday, August 19, 2012
Baked Blueberry Peach Oatmeal
3 cups old fashioned oats
1/3 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 egg whites
1 1/4 cups fat free milk
2 T. canola oil
1 tsp. vanilla extract
1 (15-ounce) can sliced peaches drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
In a large bowl, combine the oats, sugar, baking powder, and salt. Whisk together the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in fruit.
Transfer to an 11x7 inch baking dish coated with cooking spray. Sprinkle with nuts. Bake, uncovered, at 350 for 35-40 minutes or until top is lightly browned. Serve in bowls with additional milk if desired.
Comments (0) | Saturday, August 18, 2012
So I love my grill and I love finding new recipes. And when I find one I enjoy, I love sharing them...
This chicken was amazing. The sweet and salty teriyaki-like Hawaiian flavors combined wonderfully together for a flavorful meal. I, again, used a mixture of boneless skinless chicken breasts and thighs but both turned out equally as delicious so use whatever you prefer!
Grilled Huli Huli Chicken
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2 1/2 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic
3-4 pounds boneless skinless chicken thighs (or breasts, or both...)
In a small bowl, mix all ingredients except chicken. Reserve 1 1/3 cups for basting; cover and refrigerate. Place chicken in a large resealable plastic bag (or two) and add marinade to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain and discard marinade from chicken. Preheat grill to medium heat. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
*Courtesy of Taste of Home*
Comments (0) | Wednesday, August 15, 2012
My 15-year-old niece came to stay with us last month when this recipe made its debut. And while 15-year-olds, in general, are adverse to trying new things, I truly believe she enjoyed the results of my culinary adventures. She started out by asking "what's couscous" and ended by cleaning her plate. I'll take that as a compliment :)
Skillet Pork Chop Saute with Peaches
2 teaspoons olive oil
4 (4-ounce) boneless pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, peeled and each cut into 8 wedges
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons honey
2 teaspoons butter
Heat a large skillet over medium high heat. Add oil to pan and swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook 3 minutes on each side or until done. Remove chops from pan and keep warm. Add shallots, thyme and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced slightly. remove from heat and stir in butter. Spoon sauce over chops (Serving size: 1 chop, 4 peach wedges and about 1 1/2 tablespoons sauce.)
CAL: 235, FAT: 8.6g (sat: 2.8g), PRO: 26.2g, CARB: 13.6g, FIBER: 1.1g, CHOL: 83mg
*Courtesy of Cooking Light*
Comments (0) | Wednesday, August 8, 2012
Apple Glazed Meatballs
1 cup whole wheat breadcrumbs (I used the heels to my bread, stuck 'em in my mini cuisinart and voila!)
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsely grated
1 Tbsp. Dijon mustard
1 Tbsp. chopped parsley
1/4 tsp. each salt and pepper
1 lb. ground chicken or turkey
2 Tbsp. vegetable oil
1/2 cup apple cider
1/4 cup maple syrup
1 Tbsp. balsamic vinegar
In a large bowl combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add chicken and mix together well.
In a frying pan, heat oil on medium heat. Roll mixture into 12 balls. Fry in oil, turning occasionally until meatballs are browned and cooked through, about 15 minutes.
Glaze: In a pot, mix apple cider, maple syrup and vinegar. Simmer over low heat until reduced by half, about 15 minutes. Toss meatballs in glaze and serve. Makes 4 servings.
*Courtesy of Parents magazine*
Calories: 349 Fat: 11g (sat 2g) Protein: 31g Carb: 29g Fiber: 2g
Comments (0) | Friday, August 3, 2012
Chicken and Black Bean-Stuffed Burritos
1/4 cup water
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2-3 cups shredded rotisserie chicken
1/4 cup thinly sliced green onions
3/4 cup rinsed and drained black beans
1/2 cup refrigerated salsa
4 (8-inch) flour tortillas
1/2 cup shredded mexican cheese blend
Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
Combine beans and salsa. Spoon 1/4 cup mixture and 1/2 cup chicken down center of each tortilla. Sprinkle with 2 tablespoons of cheese (I put a little more in mine.) Roll up.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan and repeat procedure with remaining burritos. Serve with sour cream and guacamole if desired.
*Courtesy of Cooking Light*
Calories: 353 Fat: 9.8 (sat 4.1) Protein: 30.9g Carb: 33.1g Fiber: 2.4g
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