Spicy Cashew Chicken

I am always trying out different stir-fry recipes, but I think I have found my go-to recipe! This looked so pretty, was super delicious, and very healthy!

Recipe from here.

Ingredients:

• 1 tbs vegetable oil
• 1 tbs toasted sesame oil
• 1 1/2 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 medium red pepper, thinly sliced
• 1/2 medium yellow pepper, thinly sliced
• 3 cups broccoli florets, cut to about 1 to 1 1/2 inch thick pieces
• 1/2 cup unsalted cashews, crush into small pieces
• 2 tbsp soy sauce
• 1/3 cup water
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes

Preparation:

Stir fries are all about quick cooking. Make sure all of your ingredients are diced, minced, measured, and on standby for things to go smoothly.

Mix the vegetable oil and sesame oil in a small bowl.

Heat 1 tbs of the oil mix in a wok or large skillet over medium-high heat, until shimmering. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove and let sit in a bowl.

In same wok or skillet over medium-high heat, add the remaining oil, and when hot, add garlic and ginger. Cook, stirring frequently, for 1 minute. Add pepper slices and broccoli and continue to cook until vegetables are tender yet maintain some crunch, about 5 minutes. Keep everyone moving around the wok by stirring constantly. Add cashews and cook 1 minute more. Throw chicken back into the party and stir.

While everyone is cooking in the wok, whisk together soy sauce, water, cornstarch, and red pepper flakes. When everything is cooked through, add to the wok and mix well. Sauce will thicken quickly.

Serve right away with some whole grain rice.

Green Smoothie

I've been bookmarking a few green smoothies I have been wanting to try lately. Here's the first one I tried and it's pretty delicious! This has been my favorite so far!

Recipe from here.

• 1-2 bananas
• 1/2 cup frozen peaches
• 1/2 cup frozen mango
• a couple handfuls of spinach
• water
• ice (if desired)

Add enough water to blend and enjoy, that’s it!

Chicken Rollatini with Spinach alla Parmigiana

Recipe from here.

• 6 thin chicken cutlets
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil non-stick spray
• 1 cup your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Slow Cooker Balsamic Chicken

Recipe from here.

Ingredients

• 4 boneless, skinless, chicken breasts
• 2 14.5 oz can fire-roasted diced tomatoes
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano,basil, and rosemary
• 1/2 tsp thyme
• ground black pepper and salt to taste

Directions

1. Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
2. Cook on high 4 -5 hours, serve over angel hair pasta.

Quick Chicken Divan

Photo & Recipe from Prevention Magazine

I was way too tired last night to take my own photo, but this was really yummy!

I altered the recipe a little...and it was delish!

Ingredients:

8 oz. pasta, your choice. I used a whole grain spiral.

1 lb. broccoli, cut up

1 tbsp. butter

2 tsp. dried basil

1 tsp. chopped garlic

4 1/2 tsp. flour

1 cup reduced sodium chicken broth

2/3 cup low fat milk

3/4 tsp. salt

1 small rotisserie chicken, meat pulled off the bone

1/2 cup grated parm/romano cheese

Directions:

1. Boil pasta. Add broccoli during last 5 minutes. Darin.

2. Melt butter with basil and garlic in pasta pot and stir in flour. When light brown, whisk in broth, milk, and salt. Bring to a boil.

3. Toss with chicken, pasta/broccoli, and cheese. Season to taste with salt and pepper.

Crock Pot Chicken Taco Chili

Recipe from here and here.

1 14.5-oz can black beans
1 14.5-oz can kidney beans
1 14.5-oz can tomato sauce

2 14.5-oz cans diced tomatoes w/chilies

10 oz package frozen sweet corn kernels

1 packet taco seasoning

1 tbsp cumin
1 tbsp chili powder
(3) boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cheese & sour cream!

Healthy Baked Chicken Nuggets

These are DELISH!!!!

Recipe from here.

(2 - 3 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 10 minutes. Turn over then cook another 10 minutes or until cooked though.

Food Shopping On The Cheap!

HUGE Shoprite Trip tonight!

Total Cost: $100.61

Savings of: $88.80 with coupons & sales!!

Baked Penne with Roasted Vegetables

Recipe from here & also from Brittany!

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix (I used McCormick Perfect Pinch Italian Seasoning)
• 1 pound wheat penne pasta
• 3 cups marinara sauce (I used Muir Glen Tomato Sauce)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. (I also sprinkled some panko bred crumbs on top for crunch.) Bake until top is golden and cheese melts, about 25 minutes.

Spicy Turkey Sloppy Joes

Recipe from here.

Ingredients:

1 tablespoon vegetable oil

1/2 cup green or yellow bell pepper, diced

3 cloves garlic, minced

1 package Lean Ground Turkey

1 cup chili sauce

2 tablespoons worcestershire sauce

1 tablespoon tomato paste

1/2 teaspoon hot pepper sauce

salt, if desired

5 whole wheat buns, split

Directions:

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup green or yellow bell pepper, diced, and 3 cloves garlic, minced; cook 3 minutes, stirring occasionally. Crumble 1 package Lean Ground Turkey into skillet and cook as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add 1 cup chili sauce, 2 tablespoons worcestershire sauce, 1 tablespoon tomato paste, 1/2 teaspoon hot pepper sauce, and salt, if desired. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto 5 whole wheat buns, split.