This recipe is from Family Fun magazine. I clipped it long ago because it was pretty (bright green and orange)! I thought my boys would eat it. Well, I made it for the cleanse and I loved it!!
Asian Edamame and Carrot Salad
1 pound edamame (frozen, shelled)
3 grated carrots
pinch of salt
3 T rice vinegar
2 T soy sauce
2 tsp. toasted sesame oil
1 T sugar (I omitted for cleanse and used Stevia)
Cook edamame according to package directions. Drain, rinse in cold water and blot dry with a paper towel. Toss in large bowl with grated carrots and a pinch of salt.
In a small bowl, mix 3 tablespoons of rice vinegar, 2 T of soy sauce, 2 tsp. toasted sesame oil, and a tablespoon of sugar. Pour this dressing over vegetables, tossing well. Serve immediately or refrigerate--it's even better the next day.
**To fill me up as a main dish for lunch, I added a small can of tuna right on top of it and could eat this one often!**
(www.familyfun.com)
Tuesday, October 25, 2011
Italian Fish and Veggie Pockets
Randomly saw this episode of Giada's show a day or two before the cleanse was starting. I found the recipe so we could add it to our menu. Delish!
Italian Fish and Veggie Pockets
1 lemon, zested
1 1/2 tsp. salt plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine (I omitted this because of the cleanse)
1/4 cup lemon juice
4 tsp olive oil
4 4 ounce trout fillets, skinned (or other fish about 1/2 inch thick)
8 thin slices lemon
1/4 cup chopped mint leaves (I skipped this one)
Preheat oven to 350 degrees. In a small bowl, mix together lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peans, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 T of white wine, 1 T lemon juice, and 1 tsp. olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
(www.foodnetwork.com--Giada De Laurentiis)
(Serves 4)
Italian Fish and Veggie Pockets
1 lemon, zested
1 1/2 tsp. salt plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine (I omitted this because of the cleanse)
1/4 cup lemon juice
4 tsp olive oil
4 4 ounce trout fillets, skinned (or other fish about 1/2 inch thick)
8 thin slices lemon
1/4 cup chopped mint leaves (I skipped this one)
Preheat oven to 350 degrees. In a small bowl, mix together lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peans, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 T of white wine, 1 T lemon juice, and 1 tsp. olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
(www.foodnetwork.com--Giada De Laurentiis)
(Serves 4)
Turkey Meatloaf Muffins
I inappropriately renamed these Turkey Balls. Don't let that sway your opinion. These were great!
Turkey Meatloaf Muffins
2 lbs ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp cumin (I probably used over 1T)
1/2 tsp dried thyme
2 tsp. dry yellow mustard
2 tsp black pepper
1 tsp salt
2 T garlic powder or 2 cloves minced
NOT 1 small onion (finely chopped)
2 celery stalks (I used 3 because I certainly didn't put that onion in my turkey balls!)
Preheat oven to 375 degrees. Spray muffin pan with canola or olive oil. Mix all ingredients together in large bowl. Roll mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball. (No they won't fill up the pan OR look like muffins).
Bake 40 minutes.
I'm a dipper and had mine with ketchup or mustard.
Women: 2 muffins
Men: 4 muffins
(80 calories, 2 grams fat, 4 grams carbs, 11 grams protein)
(www.bodybuilding.com)
Turkey Meatloaf Muffins
2 lbs ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp cumin (I probably used over 1T)
1/2 tsp dried thyme
2 tsp. dry yellow mustard
2 tsp black pepper
1 tsp salt
2 T garlic powder or 2 cloves minced
NOT 1 small onion (finely chopped)
2 celery stalks (I used 3 because I certainly didn't put that onion in my turkey balls!)
Preheat oven to 375 degrees. Spray muffin pan with canola or olive oil. Mix all ingredients together in large bowl. Roll mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball. (No they won't fill up the pan OR look like muffins).
Bake 40 minutes.
I'm a dipper and had mine with ketchup or mustard.
Women: 2 muffins
Men: 4 muffins
(80 calories, 2 grams fat, 4 grams carbs, 11 grams protein)
(www.bodybuilding.com)
Oven Fried Sweet Potatoes
Oven Fried Sweet Potatoes
4 medium sweet potatoes, peeled and cut into 1/4 inch slices (about 1 1/2 pounds)
1 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
Olive oil cooking spray
1 T finely chopped fresh parsley
1 t. grated orange rind
1 small garlic clove, minced
Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender, (probably about 40 minutes for me), turning the potato slices after 15 minutes.
Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
www.myrecipes.com
(Serves 7)
4 medium sweet potatoes, peeled and cut into 1/4 inch slices (about 1 1/2 pounds)
1 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
Olive oil cooking spray
1 T finely chopped fresh parsley
1 t. grated orange rind
1 small garlic clove, minced
Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender, (probably about 40 minutes for me), turning the potato slices after 15 minutes.
Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
www.myrecipes.com
(Serves 7)
Clean Eating
I have a backlog of recipes to share, but right now my focus is on clean eating. My husband and I (yes, he was coerced) are doing a 10 day cleanse. It's not anything over the top, just back to the basics. It's a mild cleanse and we're eating fruits, vegetables, and fish mostly. No dairy, no sugar, no beef, no pasta, no bread, etc. It's been easier than I thought...and easier (for us) than some other cleanses where you only drink veggie/fruit smoothies.
Breakfast has been a shake with fruit.
Lunches have been salads or tuna.
Dinners have been pretty fantastic.
I've come across some recipes that we did on this 10 day cleanse from some of my usual sources like www.foodnetwork.com, www.myrecipes.com, but also my eyes have been opened to some new clean eating food blogs (www.mygraciouspantry.com, www.cleaneatingmama.com) and I'm so thankful for these new resources.
Keep in mind, I had to find something my family would eat. Kids and all. These were hits and will be recipes I make again.
It's been a learning experience and I've definitely gained more (knowledge) than I've lost (chocolate, Chuy's, and 5 pounds so far)!!
Saturday, October 1, 2011
Ham and Cheese Egg Cups
Found this recipe on Tasty Kitchen and thought it would be great because the ingredients are simple, it's quick, easy, healthy, and delicious...and it's a great way to use up deli meat before it gets nasty in the fridge!!
Ham and Cheese Egg Cups
12 slices deli ham (I used turkey; they were large slices, so I halved them)
1 box frozen spinach, thawed
2 cups shredded cheddar cheese (I didn't use near this much...a large pinch in each cup)
12 eggs
salt and pepper to taste
Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
Press a slice of ham into each muffin cup. On top of ham, place some spinach into each cup. On top of spinach, add some cheese. Crack an egg on top of each cup and season with salt and pepper.
Bake 25 minutes or until done.
Slow Cooker Orange Chicken
Perfect time of year to try a crockpot recipe. It's SO hot and I'm busy at work getting ready for my new students AND busy at home with my family! I thought these flavors would be appealing to all of us. A little Asian for me, sweet for the boys, and BBQ for the hubby.
Slow Cooker Orange Chicken
8 small boneless skinless chicken thighs (1 lb.)
3 T flour
1/3 cup orange marmalade
1/3 cup BBQ sauce
2 T soy sauce
1 T freshly grated ginger
Toss chicken with flour in slow cooker. Stir in all remaning ingredients; cover with lid. Cook on low for 6-8 hours or on high for 3-4. **I cooked on low (10 hours on mine AND put in frozen chicken thighs and it was done in 6-7 hours.)**
Serve with brown rice and steamed green beans.
(Serves 4)
(www.kraftfoods.com)
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