So, like Carlos Mencia steals jokes and Winona Ryder steals dirty underwear, I too, like to steal every now and then. There is a chopped salad from a certain place a lot of people know that is absolutely delicious! Best part, if you're like me, you probably have most of the stuff laying around in the fridge, possibly on the verge of growing fur :-P This is my version, and it is fan-tiggity-tastic!
CHOPPED SALAD
Salad Mix: Romaine & Iceberg Lettuce, shredded carrots and shredded red cabbage - in a pinch I buy 2 bags of the produce aisle variety that is pre-everythinged (chopped, rinsed and ready to go)
4-5 rinsed green onions - trim the top and only use the green part.... unless you like the super strong "not gonna run into anyone anytime soon, don't care how my breath smells" white part
1-2 Nice, juicy tomatoes. Not those waxy beasts that have no flavor. Seeding and dicing is a good idea.
1-1 1/2 C cooked, rinsed, well drained Ditalini pasta (or cheese Tortellini) OR BOTH! I LOVE CARBS!
1 small container of either bleu cheese, gorgonzola or feta crumbles (your preference)
Bacon bits (not fake ones, REAL bacon---unless you're a veggie--bring on the fakies!)
1-2 packages of cooked, diced chicken breast or 2-3 homemade grilled, cooled, diced chicken breasts
VEGETARIAN OPTION: Use 1-2 cans of rinsed beans--garbanzo, cannelini or black beans & corn
Other optional treats: Black or kalamata olives, a couple hard boiled eggs, croutons
Honey Mustard Dressing:
Combine the following ingredients in a bowl large enough to fit them, and mix well.
1/4 C Mayonnaise (not that foul Miracle Whip stuff)
1/4 C coarse ground sweet or dijon mustard, around
1/4 C Honey (less if you use the sweet mustard or add a little and taste test it to your liking)
1 tablespoon of apple cider or white vinegar
Salad Preparation:
Place all ingredients in a gigantic bowl and toss, toss, toss! Serve with a nice dressing to complement the different flavors....I really like my honey mustard, but really, almost any dressing is fine. This salad is great because the textures and flavors are perfect! Pour yourself a glass of wine (or the whole box or bottle if we have similar style ;-) and serve with some fresh baguette or other snobby bread and pretend you're at some cute little bistro in a far away place. Ahhhhhhhhhhhhh!!!!!!!!!!!!!!!!!! Bon Apetit!
Friday, September 2, 2011
Thursday, September 1, 2011
Tilapia and Red Pepper Sammiches with remoulade sauce
Ok---so Im trying to follow a 1500 calorie diet. I have lost 4 lbs this week, but I seriously think that if there is no exercise, you cant enjoy much. I have worked out 3x this week and this is a sammich I really enjoyed!
Make as many as you want for however many people you like, theres really not much prep in this one, so follow the same directions for each sammich.
For 1 (one) sammich you will need:
Tilapia filet seasoned with a sprinkle of garlic salt and onion powder
1/4 cup red peppers
1/2 tsp horseradish mustard mixed with 1/2 tsp lite mayo
2 slices whole wheat bread
Butter (my preference) to LIGHTLY spread on the bread or olive oil if youre trying to dodge cholesterol
Use nonstick spray and sautee the red peppers in a small nonstick pan on medium heat for about 2-3 minutes---I covered mine during this part.
Throw in the Tilapia and sautee with red peppers for 3-4 minutes each side(depending on YOUR doneness preference)
Pile all of the red peppers and tilapia between the bread slices, and pan grill your bread to your liking.
After removing the sammich, smear the bread with the "remoulade" of horseradish/mayo and dig in!
This was such a treat! Really-if you use the butter like I did, after making grilled cheese for the kids, youre really not missing much in the flavor department! Super duper treat for the girl on the weight loss menu. Got the fiber, omega 3-s, vitamin C. Yep---this one is a keeper for me!
Make as many as you want for however many people you like, theres really not much prep in this one, so follow the same directions for each sammich.
For 1 (one) sammich you will need:
Tilapia filet seasoned with a sprinkle of garlic salt and onion powder
1/4 cup red peppers
1/2 tsp horseradish mustard mixed with 1/2 tsp lite mayo
2 slices whole wheat bread
Butter (my preference) to LIGHTLY spread on the bread or olive oil if youre trying to dodge cholesterol
Use nonstick spray and sautee the red peppers in a small nonstick pan on medium heat for about 2-3 minutes---I covered mine during this part.
Throw in the Tilapia and sautee with red peppers for 3-4 minutes each side(depending on YOUR doneness preference)
Pile all of the red peppers and tilapia between the bread slices, and pan grill your bread to your liking.
After removing the sammich, smear the bread with the "remoulade" of horseradish/mayo and dig in!
This was such a treat! Really-if you use the butter like I did, after making grilled cheese for the kids, youre really not missing much in the flavor department! Super duper treat for the girl on the weight loss menu. Got the fiber, omega 3-s, vitamin C. Yep---this one is a keeper for me!
Easiest---fastest and TASTIEST recipe EVER--maybe not healthiest :-(
You're in a bind! It's 6:30 and you need to FEED! Look no further---easiest recipe EVER!
Chicken Tortilla Soup ( I feed 6-8, so scale down as needed--I will help--just email me :-))
In a large pot or Dutch oven (That's all I've ever cooked in-being the oldest kid in a family of 8)
Combine the following:
3 cans Chicken Rice soup + 5-6 cans of water---depends how thick you want it.
1 lb cooked, diced chicken breast (or that pre cooked stuff you find in the lunch meat aisle)
1 can of tomatoes with diced green chilies (they need to have the diced green chilies!)
1 can of corn (or 1 cup of frozen corn)
4-5 handfuls of thick cut salted tortilla chips or 8-10 cooked corn tortillas ripped up
1-2 tablespoons Mexican Seasoning OR 1 tsp each of Cumin, Chili Powder, Garlic, Onion Powder, Some Paprika-a sprinkle or two, a buncha black pepper wouldn't hurt---be mindful of sensitive tummies)
Add some salt after it has simmered about 20 minutes, or if you dont like salty like I do, let it be. Serve with some sliced avocado, cilantro, cracked chips, sour cream, shredded cheese, salsa, or whatever you feel like. My kids gobble this up in minutes!
I swear by this recipe---you really need 15 minutes to prepare this MAX! And it is sooooo good. IF you want to make it from scratch, do the following:
Make 3-4 quarts of chicken stock (Celery carrots onion included cuz its in the canned stuff)
1 cup of cooked rice (Sometimes I make this after a stir fry night....that way I don't have to waste perfectly good rice)1 lb cooked diced chicken breast
2-3 diced tomatoes without the seeds and stems
3-4 Serrano chilies diced with the seeds and ribs removed
1 can of corn (Or 1 cup of frozen corn)
4-5 handfuls of thick cut salted tortilla chips or 8-10 cooked corn tortillas ripped up
1-2 tablespoons Mexican Seasoning or 1 tsp each of Cumin, Chili Powder, Garlic, Onion Powder, Some paprika, black pepper.
Simmer all ingredients for about 25-30 minutes.
ENJOY!
Chicken Tortilla Soup ( I feed 6-8, so scale down as needed--I will help--just email me :-))
In a large pot or Dutch oven (That's all I've ever cooked in-being the oldest kid in a family of 8)
Combine the following:
3 cans Chicken Rice soup + 5-6 cans of water---depends how thick you want it.
1 lb cooked, diced chicken breast (or that pre cooked stuff you find in the lunch meat aisle)
1 can of tomatoes with diced green chilies (they need to have the diced green chilies!)
1 can of corn (or 1 cup of frozen corn)
4-5 handfuls of thick cut salted tortilla chips or 8-10 cooked corn tortillas ripped up
1-2 tablespoons Mexican Seasoning OR 1 tsp each of Cumin, Chili Powder, Garlic, Onion Powder, Some Paprika-a sprinkle or two, a buncha black pepper wouldn't hurt---be mindful of sensitive tummies)
Add some salt after it has simmered about 20 minutes, or if you dont like salty like I do, let it be. Serve with some sliced avocado, cilantro, cracked chips, sour cream, shredded cheese, salsa, or whatever you feel like. My kids gobble this up in minutes!
I swear by this recipe---you really need 15 minutes to prepare this MAX! And it is sooooo good. IF you want to make it from scratch, do the following:
Make 3-4 quarts of chicken stock (Celery carrots onion included cuz its in the canned stuff)
1 cup of cooked rice (Sometimes I make this after a stir fry night....that way I don't have to waste perfectly good rice)1 lb cooked diced chicken breast
2-3 diced tomatoes without the seeds and stems
3-4 Serrano chilies diced with the seeds and ribs removed
1 can of corn (Or 1 cup of frozen corn)
4-5 handfuls of thick cut salted tortilla chips or 8-10 cooked corn tortillas ripped up
1-2 tablespoons Mexican Seasoning or 1 tsp each of Cumin, Chili Powder, Garlic, Onion Powder, Some paprika, black pepper.
Simmer all ingredients for about 25-30 minutes.
ENJOY!
Wednesday, August 31, 2011
Cooking with picky eaters!
I have 3 daughters, a son, and a wonderful man named Dan. We have some serious picky eaters! One had a strict diet of skittles and milk, the other dry cereal with no milk and the other was only interested in chicken nuggets. Much to my surprise the following recipe had all of them ready for seconds! Here's how it went--
Now...for the time crunched-it gets better! You can make this the night before! Holy man! That's pretty awesome!
Our feast consisted of: BBQ chicken slawburgers, fresh veggies and potato chips. You can get as serious as you want, but here are the basics :-)
BBQ Chicken Prep
I used the following ( I had to make a lot, but email if you have questions about scaling down)
3lbs chicken breast(I use bone in with skin---yeah--not as *healthy* but you remove the skin anyway so who cares)
2 limes
2 tsp cumin
2 tsp garlic powder
2 tsp chili powder
2 heaping tablespoons of Olive Oil (no need for the fancy unless that is your preference)
1 tbsp salt (seems like a lot, but there was a lot of chicken!)
Black pepper or red pepper if someone likes it SPICY :-)
1 small to medium diced onion
Cilantro - around 1/2 cup*optional* hey--lots of kids dont like it, but I found some REAL picky ones who did :-)
Sooooo....you throw all of this in the biggest container you can find---it is a lot of food. Then you shake it around (let the kids watch-they think its funny when youre shaking a container insanely)
After this let it set for an hour or two or ten or twenty four. It is always better when it soaks in all the flavors, so the longer the better.
After it is nice and marinated you throw it in the oven at 400 for an hour---give or take how thick the chicken is...and don't open the oven door too much--youll jack up the nice heat in there, so USE YOUR MEAT THERMOMETER, checking after about 30-35 minutes and every 10 minutes after!
NOTE--- I LOVE chicken breast on the bone WITH the skin cuz it turns out super DUPER MOIST! And if you have a bunch of fatties over, the chicken skin cracklins are DELICIOUS! I totally don't know this from experience....
When the chicken is to the right temperature, take it out and let it cool unless youre sadistic and love tearing it apart scalding hot. Tear it up and throw it in the crock pot or toss with bbq sauce and serve it up. If using the crock pot to prepare the night before---set it on LOW for however long you need to (most crockers know) then add your favorite bbq sauce an hour before serving(or let it simmer with it-just a messier pot to clean.)
You will then need
6-8 sexy kaiser rolls
6-8 slices of sharp cheddar cheese or jack or pepper jack, or if you prefer, American, not my favorite, but it will do
Pickles, tomatoes or onions (many will not use, but it's nice if theyre offered)
Slaw ( I bought the pre rinsed, chopped kind and added 1 tbsp sesame oil, 1 tbsp horseradish mustard, 1 tbsp honey a smidge of onion and some mayo to liking---i dont like drippy slaw)
Freshly chopped veggies: Cukes, carrots, baby trees (Broccoli) and dip
Potato chips: If youre in the mood, fire up that Fry Daddy and make some homemade chips! I season mine with an even mixture of salt, dried dill, dried garlic, a sprinkly of ground black peppercorns, and onion powder. They NEVER last!
Assemble sandwiches to their liking and they will most def enjoy! I know mine did!
Now...for the time crunched-it gets better! You can make this the night before! Holy man! That's pretty awesome!
Our feast consisted of: BBQ chicken slawburgers, fresh veggies and potato chips. You can get as serious as you want, but here are the basics :-)
BBQ Chicken Prep
I used the following ( I had to make a lot, but email if you have questions about scaling down)
3lbs chicken breast(I use bone in with skin---yeah--not as *healthy* but you remove the skin anyway so who cares)
2 limes
2 tsp cumin
2 tsp garlic powder
2 tsp chili powder
2 heaping tablespoons of Olive Oil (no need for the fancy unless that is your preference)
1 tbsp salt (seems like a lot, but there was a lot of chicken!)
Black pepper or red pepper if someone likes it SPICY :-)
1 small to medium diced onion
Cilantro - around 1/2 cup*optional* hey--lots of kids dont like it, but I found some REAL picky ones who did :-)
Sooooo....you throw all of this in the biggest container you can find---it is a lot of food. Then you shake it around (let the kids watch-they think its funny when youre shaking a container insanely)
After this let it set for an hour or two or ten or twenty four. It is always better when it soaks in all the flavors, so the longer the better.
After it is nice and marinated you throw it in the oven at 400 for an hour---give or take how thick the chicken is...and don't open the oven door too much--youll jack up the nice heat in there, so USE YOUR MEAT THERMOMETER, checking after about 30-35 minutes and every 10 minutes after!
NOTE--- I LOVE chicken breast on the bone WITH the skin cuz it turns out super DUPER MOIST! And if you have a bunch of fatties over, the chicken skin cracklins are DELICIOUS! I totally don't know this from experience....
When the chicken is to the right temperature, take it out and let it cool unless youre sadistic and love tearing it apart scalding hot. Tear it up and throw it in the crock pot or toss with bbq sauce and serve it up. If using the crock pot to prepare the night before---set it on LOW for however long you need to (most crockers know) then add your favorite bbq sauce an hour before serving(or let it simmer with it-just a messier pot to clean.)
You will then need
6-8 sexy kaiser rolls
6-8 slices of sharp cheddar cheese or jack or pepper jack, or if you prefer, American, not my favorite, but it will do
Pickles, tomatoes or onions (many will not use, but it's nice if theyre offered)
Slaw ( I bought the pre rinsed, chopped kind and added 1 tbsp sesame oil, 1 tbsp horseradish mustard, 1 tbsp honey a smidge of onion and some mayo to liking---i dont like drippy slaw)
Freshly chopped veggies: Cukes, carrots, baby trees (Broccoli) and dip
Potato chips: If youre in the mood, fire up that Fry Daddy and make some homemade chips! I season mine with an even mixture of salt, dried dill, dried garlic, a sprinkly of ground black peppercorns, and onion powder. They NEVER last!
Assemble sandwiches to their liking and they will most def enjoy! I know mine did!
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