last night i finally put together posts for all of the worthy recipes i've tried the last two months.
the good thing about mass posting is you're all spared my unnecessary commentary. i just wrote out the recipes.
i hope you'll try some.
new recipes below:
apricot venetian chicken (olive garden)
whole wheat banana blueberry muffins
barbecue chicken pizza
slow cooker chicken tortilla soup
chocolate gingerbread bars
turkey lasagna rolls
pumpkin spice muffins
beef stew
pasta fajioli
healthy new year!
from now on, i'm hoping the photos will start to get better as i continue to familiarize myself with my new camera!
1.11.2011
1.10.2011
olive garden's apricot venetian chicken
olive gardens apricot venetian chicken
did you know olive garden shares their recipes?
sauce:
1/2 cup chicken broth (i used low sodium)
1/2 cup apricot preserves
salt and pepper to taste
tomato mixture:
1/2 lb roma tomatoes, cut into 1" pieces
6 basil leaves, cut into 1/2" pieces
1 tsp garlic pepper
salt to taste
garlic herb seasoning:
3 tsp garlic pepper
1 tsp italian seasoning
1 bunch asparagus with stems removed
1/2 lb broccoli florets
1 tbsp extra virgin olive oil
4 boneless skinless chicken breasts
chopped parsley to garnish
combine garlic herb seasoning ingredients in a small mixing bowl and set aside
blend chicken broth and apricot preserves in a sauce pan. add salt and pepper to taste. bring to a boil and remove from heat
combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. transfer immediately to ice bath to stop cooking.
coat saute pan with 1 tbsp olive oil. while keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot. do not overcook.
grill chicken until internal temperature reaches 165 degrees.
place grilled chicken on a plate next to hot broccoli and asparagus. sprinkle garlic herb seasoning on broccoli. pour tomato mixture on top of vegetables. top chicken with apricot sauce and garnish with parsley.
serves 4
nutritional facts according to olive gardens website
reduce the sodium by using low sodium broth and going easy on "salt to taste"
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whole wheat banana blueberry muffins
whole wheat banana blueberry muffins
another tasty recipe adapted from a hint of honey
2 1/2 cups white whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, whisked
1 1/2 cups ripe banana, mashed (i used 3 thawed from frozen bananas)
3/4 cup brown sugar
1/4 cup unsweetened applesauce
1 tsp vanilla extract
2/3 cup milk (i used skim)
1 cup frozen blueberries
preheat oven to 375 degrees. lightly grease or line two muffin tins
in a medium bowl, whisk to combine flour, baking powder, baking soda, salt & cinnamon
in a large bowl, whisk to combine eggs, banana, sugar, applesauce, vanilla and milk. add dry ingredients and stir until just combined. gently fold in blueberries.
dived batter between muffin cups. (she made 12 large muffins. i made 20). bake for 18-20 minutes until a toothpick inserted comes out clean. cool on wire rack.
makes 20 muffins
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barbecue chicken pizza
barbecue chicken pizza
recipe source ~ a favorite ~ a hint of honey
1 recipe of her pizza dough
3/4 cup barbecue sauce
1/2 cup smoked gouda
2 cups mozzerella
1 cooked, boneless chicken breast half, diced or shredded*
red onion, thinly sliced (to taste)
fresh cilantro, chopped (to taste)
prepare dough according to recipe directions. while dough is rising, you can bake your chicken breast and prep your other ingredients.
*for tender juicy chicken that won't dry out while you are baking your pizza, she suggests the following cooking method: preheat oven to 350 degrees. season the chicken breast with salt and pepper and drizzle with olive oil. loosely wrap it in foil and place it (on a cookie sheet) in the preheated oven and bake for 30-40 minutes until the juices run clear. after removing it from the oven, let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it. at this point, you wan to use 1/4 cup of barbecue sauce to cover the chicken with. this will also help keep it most and impart more of that delicious bbq flavor. if you are cooking your chicken ahead of time, it will keep well in the fridge.
see her post on pizza dough for instructions on preheating your pizza stone and baking the pizza.
top prepared dough with 1/2 cup bbq sauce, then chicken, onions, mozzarella and gouda (oh, the gouda is divine!).
bake at 450 degrees for 8-10 minutes until crust is lightly browned and cheese i bubbly.
remove from the oven and let rest a few minutes before slicing. garnish with cilantro.
(no nutritional info on this one. sorry. not really a meal you eat to stay healthy. an indulgence.)
slow cooker chicken tortilla soup
slow cooker chicken tortilla soup
recipe source gimme some oven
1 lb boneless, skinless chicken breasts
1 15-oz can diced tomatoes
1 10-oz can mild enchilada sauce
1 medium onion, chopped
1 4-oz can chopped green chile peppers
1 10-oz package frozen corn
1 15-oz can black beans, drained (low sodium)
2 cloves garlic, minced
3 cups reduced sodium chicken broth
1 cup water
1 tsp cumin
1/2 tsp chili powder
1/2 tsp chipotle powder
1 tbsp lime juice
1 bay leave
2 tbsp fresh cilantro, chopped
optional garnishes:
avocado slices
shredded mexican or cheddar cheese
limes
tomatoes
sour cream
soft tortillas in the bottom of the bowl
place all soup ingredients (chicken thru cilantro) in a large crock pot and stir briefly to combine. cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. anywhere from 15-60 minutes beforehand, remove the chicken breasts. let cool briefly, then shred and return to the pot.
8 generous servings
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chocolate gingerbread bars
chocolate gingerbread bars
recipe source our family eats
makes 9 large or 16 small bars
{i admit to copy and paste}
4 tablespoons butter, melted, plus more for pan
1.4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1 teaspoon ground ginger
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup brown sugar, packed
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
confectioner's sugar
Preheat oven to 350 degrees. Butter an 8 inch pan well and line with parchment paper, then butter the parchment paper. Dust the paper with cocoa powder. Set aside.
In a medium mixing bowl whisk together cocoa powder, flour, ginger, pumpkin pie spice, and baking soda. Set aside.
In a large bowl whisk together the melted butter, brown sugar, molasses, egg, and sour cream. Whisk just until combined. Add the dry ingredients to the wet ingredients and whisk together just until combined. Add the chocolate chips and stir lightly.
Pour batter into pan and lightly smooth the top with the back of a spoon. Bake at 350 degrees for 30 - 35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely. Sprinkle lightly with confectioner's sugar.
{no nutritional info on this one. do we really need to know? does it make any difference? these are a treat and should be treated as such. enjoy!}
turkey lasagna rolls
turkey lasagna rolls
recipe adapted from group recipes
8 oz ground turkey
1 medium onion, chopped
2 cloves of garlic, minced
1 cup sliced fresh mushrooms
1 cup water
1 7.5 oz can diced tomatoes
1 6-oz can tomato paste
1 1/2 tsp dried oregano
1 tsp dried basil (i used fresh because i had some)
8 packaged dried whole wheat lasagna noodles
1 egg, beaten
1 15-oz carton part-skim ricotta cheese
1 10-oz package frozen, chopped spinach, thawed and drained
1 1/2 cups shredded, part-skim mozzarella cheese
1 cup grated parmesan cheese
for the sauce, in a large skillet cook turkey, onion and garlic until turkey is brown; drain fat.
stir in mushrooms, water, undrained tomatoes, tomato paste, oregano and basil. bring to boiling; reduce heat. cover and simmer for 25 minutes (the water is important. i forgot to add it which made the sauce really thick).
- meanwhile, cook lasagna noodles according to package directions. drain noodles; rinse with cold water. drain again.
- for filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.
- spread about 1/2 cup of the filling on each lasagna noodle. starting from a narrow end, roll up each lasagna noodle.
place lasagna rolls in a 2-quart rectangular baking dish. pour sauce over lasagna rolls. cover dish with foil.
(i doubled the recipe and definitely had too much)
- bake in a 375 degree F. oven for 25 minutes. remove foil. sprinkle with remaining mozzarella cheese. bake for 5 to 10 minutes more or until heated through. let stand 5 minutes before serving. sprinkle with remaining parmesan cheese and, if desired, garnish with parsley sprigs.
recipe as above makes 8 roll ups
nutritional information is for one roll up
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pumpkin spice muffins
pumpkin spice muffins
adapted from myself
1 cup white whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon + 1 tsp for the tops
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
2 eggs
1/4 cup canola oil
15 oz can pumpkin pure
1 1/4 cup sugar + 1 tbsp for top
1 tsp vanilla
pre-heat oven to 350 degrees and spray muffin pans with non-stick spray.
in a medium bowl, whisk together the dry ingredients.
in a large bowl, cream the eggs, sugar, vanilla, oil and pumpkin.
fold drying ingredients into wet ingredients until combined.
fill each cup 2/3 full (makes approximately 18 muffins)
sprinkle tops with cinnamon sugar mixture (1 tsp cinnamon + 1 tbsp sugar)
bake 25-30 min or until toothpick inserted comes out clean
makes 18-20 muffins
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beef stew
{emily's amazing beef stew}
beef stew
adapted from myself
2 lbs stew meat
2 tbsp flour
2 tsp salt
1 tsp ground pepper
pinch cayenne
3 Tbsp olive oil, divided
1 large onion, coarsely chopped
6 cloves garlic crushed
28 oz stewed tomatoes
4 medium carrots, peeled and chopped
8 oz sliced mushrooms
4 stalks celery, chopped
5-6 med russet potatoes, peeled, cubed
2 bay leaves
pinch of thyme
32 oz, unsalted beef broth, divided
in a small bowl, mix flour, salt, black pepper and cayenne pepper
coat meat with 1 tbsp of olive oil and toss to coat in flour mixture
heat 2 tbsp olive oil in a large stock pot over medium high heat
brown meat and then add chopped onions for 3 to 4 minutes. add crushed garlic for 1-2 minutes.
add stewed tomatoes, breaking up with the back of spoon. add mushrooms and simmer all over medium heat while chopping potatoes, carrots and celery.
add remaining veggies, bay leaves and thyme.
pour beef stock to barely cover.
bring to a slow boil then reduce heat and simmer, covered for 2-3 hours adding more beef stock throughout cooking as needed.
serves 8
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pasta fagioli
pasta fagioli
recipe adapted from the brown eyed baker
2 tbsp olive oil, divided
1 1/2 lbs ground sweet italian chicken sausage
1 medium onion, chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz beef broth (i used unsalted beef stock)
28 oz can tomato sauce
2 tsp dried parsley
1/2 tsp dried basil
1 cup ditalini pasta
grated parmesan to top (optional)
melt 1 tablespoon of the olive oil in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. once brown, remove sausage from pot with a slotted spoon (to a paper towel lined bowl) and discard any grease that remains in the pot.
melt remaining 1 tablespoon of olive oil in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
(see why the paper towel is necessary)
stir in the beans, and add the beef broth and tomato sauce. add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
add the dry pasta and continue to simmer on low for another 30 minutes. serve with your favorite bread or crackers.
easily serves 12
(sodium is high even with the unsalted broth. to reduce the sodium content even more, i will use low sodium beans and salt free canned tomatoes next time)
(sodium is high even with the unsalted broth. to reduce the sodium content even more, i will use low sodium beans and salt free canned tomatoes next time)
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