Baked Zucchini Fries

Zucchini is one of those vegetables I buy to throw on the grill with olive oil, salt and pepper but no one really loves it. When I saw this recipe I couldn't wait to try a new way to enjoy zucchini because honestly, who doesn't love fries? These were crispy on the outside and soft on the inside and tasted so delicious we could eat an entire zucchini per person! They were so good I made them twice in one week and I am not normally a zucchini lover. It's also a great way to get little kids to eat some vegetables.

Baked Zucchini Fries
Source: Skinnytaste
Serves 4

Ingredients:
cooking spray
2 medium zucchinis, ends trimmed
2 large egg whites, beaten
3/4 tsp kosher salt
fresh black pepper, to taste
1 tsp Italian seasoning
1 1/2 Tbsp all purpose flour
3/4 cup panko bread crumbs

Directions:

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.

Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. 

Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.

Spinach Turkey Meatballs

Life with a toddler can be tricky at times, especially getting a balanced meal in when they are finding their voice and opinions. A great way to do this is by mixing vegetables into dishes they already love, and it doesn't hurt when we add more veggies for ourselves either. We tend to add leftover steamed broccoli to our scrambled eggs to get veggies into every meal. These meatballs are high in iron from the spinach and mix oatmeal in to substitute for breadcrumbs. And they have enough seasoning to provide flavor for adults to enjoy as well. You can either eat them plain or in your favorite sauce over pasta.

Spinach Turkey Meatballs
Yields ~24 meatballs

Ingredients:
1lb ground turkey
1/2 small onion finely chopped
1 package frozen chopped spinach
1/4 cup rolled oats
1/2 Tablespoon dried rosemary
1/2 Tablespoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 egg
1-2 Tablespoons olive oil
2 cloves minced garlic
1/4 cup bread crumbs

Directions:
Preheat oven to 355 degrees.

Heat a Tablespoons or 2 of olive oil in a skillet over medium-high heat. Add onions and garlic and sauté until soft. Add spinach, reduce heat to medium and cook until thawed and most liquid has evaporated. Place the onion-spinach mixture in a colander and press with a spatula to remove remaining liquid.

In a large bowl, combine the spices, ground turkey, spinach mixture, oats, bread crumbs and egg. Mix well to combine. Using moistened hands, roll 2 Tablespoons into ball and place on a baking sheet lined with parchment paper. I used a small cookie scoop to make it easier and keep them uniform.

Bake at 355F for 20 minutes or so depending on how big the meatballs are. If you want to store them, let them cool and freeze in ziploc bags. At mealtime, grab a couple out of the freezer, and microwave to defrost. 

Lemon-Parsley Chicken with Herbed Couscous

I must admit that while we subscribe to a lot of magazines, lately they have ended up sitting in a pile for months. Yesterday I needed some inspiration for dinner and finally tackled part of the pile and pulled out this recipe from the September issue of Cooking Light. Grilling is year round in Florida so I was lucky that wouldn't be an issue, but I am sure you can always use a grill pan if necessary. The parsley and lemon combination gave the chicken and couscous a light and refreshing flavor. 

Lemon-Parsley Chicken with Herbed Couscous
Source: Cooking Light Magazine - September 2013
Serves: 4

Ingredients:
¼ cup minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
2 teaspoons minced fresh garlic
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
4 (6oz)skinless, boneless chicken breast halves

1 cup couscous
2 Tablespoons chopped fresh flat-leaf parsley
1 Tablespoon melted butter
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions:
Preheat grill to high heat

Combine minced parsley, lemon zest, garlic, salt and pepper in a small bowl. Sprinkle chicken with mixture and let stand for 10 minutes. 

Place chicken on grill rack coated with cooking spray and grill for 3 minute each side, or until chicken is done.

Meanwhile, bring 1 ¼ cups water to a boil in small saucepan. Stir in 1 cup uncooked couscous; cover. Remove from heat and let stand covered for 5 minutes. Stir in parsley, butter, lemon juice, salt and pepper.

Spinach, Broccoli & Feta Crustless Quiche

It seems that lately I am struggling to get all of my veggies in for the day. An easy way I have found to help with that is by making a crustless quiche for dinner. They are pretty healthy, full of protein from the eggs and packed with veggies. This particular one I used up some frozen spinach and broccoli in the freezer, but the original called for mushrooms. You can use whatever you have on hand or your favorite vegetables, the base will remain the same. The best part is that this can be made for basically any meal. Even if you have it for dinner like us, leftovers can be eaten for breakfast, lunch or dinner the next day!

Spinach, Broccoli & Feta Crustless Quiche
Adapted from: Tasty Kitchen
Serves: 6

Ingredients:10 ounces, weight Frozen Spinach (defrosted and drained)
10 ounces, weight Frozen chopped broccoli (defrosted and drained)
2 ounces, weight Feta Cheese, Crumbled
6  Eggs
8 ounces, fluid skim Milk
⅛ cups Parmesan Cheese, Freshly Grated
⅛ cups Mozzarella Cheese, Shredded
Salt And Pepper, to taste

Directions:
Preheat your oven to 350F. If your frozen spinach and broccoli are not already thawed, thaw it in the microwave according to package instructions. Empty the box into a colander and let it drain while you begin to prepare the rest.

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the broccoli and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, Parmesan and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, broccoli and feta.


Sprinkle the shredded mozzarella cheese over the top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Honey Chicken Kabobs

One thing I love about living in Florida is that it is always grilling weather. And grilling is such a quick, easy and usually healthy way to make dinner. These Honey Chicken Kabobs were a huge hit with us! We made them to take over to Jason's parents house for an easy and transportable dinner. I let the chicken and vegetables marinate about 4-5 hours to ensure they soaked up the marinade. By brushing the reserved marinade on top it sealed in the flavor. The chicken is a little sweet from the honey and tangy from the soy sauce. The best part is that they are only 180 Calories! You can use whatever vegetables you prefer or have in the house.

Honey Chicken Kabobs
Source: All Recipes
Serves: 12

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup low sodium soy sauce
1/4 teaspoon fresh ground black pepper
8 skinless, boneless chicken breasts, cut into 1-2 inch cubes
2 cloves of garlic
1 onion, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

Directions:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 30 minutes before you are ready to start, soak the skewers in water so they won't burn on the grill.

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Mushroom Barley Soup

This weekend it was cold here and not just Florida cold, we actually had a frost warning! I know it is nothing to complain about compared to the snow and serious cold weather all over. It is actually nice to have a larger change in temperature and have a glimpse of winter. And of course can use the opportunity to make some hearty and healthy soup before it gets warm again. 

Most of the soups out there can be filled with so much sodium! However, soup can actually be an extremely healthy meal and not hard to make. When possible it is something I like to make a big batch of since it freezes well for another chilly day. The original recipe says it serves 4 people but I think this made a ton! Make sure to cook the barley all the way so it isn't chewy. The barley has a nutty flavor that compliments the mushrooms earthiness. Barley is a great source of fiber, so one bowl will fill you up while also warming you up!

Mushroom Barley Soup
Serves: 4-6
Source: Real Simple Magazine

Ingredients:

2 Tablespoons olive oil

1 pound mushrooms, sliced

4 cups carrots, chopped

2 sprigs fresh thyme

kosher salt and black pepper

6 cups low-sodium vegetable broth

¾ cup pearl barley

1 Tablespoon chopped flat-leaf parsley (optional)

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.

2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

Nutritional Information:

Calories 269; Fat 8g; Sat Fat 1g; Cholesterol 0mg; Sodium 622mg; Protein 8g; Carbohydrate 44g; Sugar 8g; Fiber 11g; Iron 3mg; Calcium 75mg

Spinach, Mushroom & Feta Crustless Quiche

My brother and his girlfriend came to visit last weekend, and it was so great to see them and spend some time together! Of course they loved escaping the snow storm back north for the warm weather here. Whenever we have people visit we are reminded of the vacation like state we live in and take for granted. Visitors remind us to take a moment from our busy lives to sit by the pool or in the yard and just enjoy the weather.

Another reason I enjoy company is because it gives me the perfect excuse to try out some new breakfast recipes, especially this crust-less quiche. I don't normally make frittatas or quiches because the two of us don't finish them and let's be honest I don't fuss that much in the morning. I try to only make ones that you don't have to partially cook or let set BEFORE going in the oven. The beauty of this recipe is that you only have to saute the mushrooms and then everything else is mixed up and put directly in the dish and you can forget about it while you shower, or in their case play in the pool. I also added in a bit of leftover broccoli with the spinach, so feel free to add that or any other vegetables you want to use up.

Spinach, Mushroom & Feta Crustless Quiche
Serves: 6
Source: The Prairie Kitchen

Ingredients:
10 ounces, weight Frozen chopped spinach (defrosted and drained)
8 ounces fresh mushrooms, sliced
1/2 tsp garlic, minced
2 ounces Feta cheese, crumbled
non-stick cooking spray
1/8 cup Parmesan cheese, freshly grated
5 large eggs
8 ounces skim milk
1/4 cup Mozzarella cheese, shredded
salt & pepper to taste

Directions:
Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.

Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes)

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, Parmesan  and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes. Let it cool 5-10 minutes then slice and serve!

White Bean and Edamame Hummus

Happy Monday! How is it that the weekends always go by way too quickly?! Here is a great twist on a healthy snack or snack to start your week off right. Who doesn't love traditional hummus...expand your horizons with a different version. I had bought some frozen shelled edamame a while ago and needed a reason to use them. This Asian-inspired recipe uses cannellini beans and edamame instead of traditional garbanzo beans/chick peas, and sesame oil instead of tahini,  giving the green dip a nutty, toasty flavor. The garlic and sesame oil can be a bit overpowering so start with a small amount and you can always add more.

White Bean and Edamame Hummus
Yields: 2.5 cups
Source: Chow.com

Ingredients:

1 (15-ounce) can cannellini beans, drained and rinsed
1 1/2 cups shelled, cooked edamame, thawed if frozen
1 medium garlic gloves, coarsely chopped
1/4 cup water, plus more as needed
3 Tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
2 Tablespoons olive oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon toasted sesame oil
Freshly ground black pepper
2 Tablespoons coarsely chopped fresh cilantro (optional)

Directions:

Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment. Season with pepper and process until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.

Transfer to a medium bowl, add the cilantro, and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with chips or veggies.

Sweet and Savory Maple Pork Roast

Perfect weeknight or weekend pork roast, with only 40 minutes from preparation to eating! As you can tell, we eat a lot of pork in our house because it can be easy to prepare and is a lean/healthy meat. Like many busy people or others that hate to clean, I love it when I can prepare a meal that includes my vegetables/starch in the same dish or pan like this one. It also helps with timing, I rarely can time my protein and sides to all be done at the time and this does it all at once! Usually, pork is paired with apples in some form and I am a big fan of warm apples. The sweetness of the apples paired with the acid from the vinegar and mustard sauce are a perfect balance. Hope you enjoy this as much as we did!

Maple Pork Roast
Serves: 4
Source: Self Magazine

Ingredients:
1.5 lb pork tenderloin
3 tsp canola oil, divided
2 Tbsp chopped fresh thyme, divided
3/4 tsp salt, divided
1/2 tsp freshly ground back pepper, divided
2 Tbsp maple syrup
1 Tbsp cider vinegar
2 tsp whole-grain mustard
2 sweet potatoes (~1lb), peeled and cut into 1/2 inch thick slices
1 large Fuji or similar apples, peeled, cored and cut into 1 inch wedges

Directions:
Position oven racks on upper and lower shelves; preheat oven to 450F.

Coat pork with 1 tsp oil; sprinkle with 1 Tbsp thy, 1/4 tsp salt and 1/4 tsp black pepper. Coat a rimmed sheet pan with cooking spray. Place pork in the center of the pan; roast on upper rack until browned, about 10 minutes.

In a small bowl, combine maple syrup, vinegar and mustard. In a larger bowl, toss potatoes a apples with remaining 1 Tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper. 

After the 10 minutes, spread potato and apple mixture in a single layer around the pork on the pan. Coat the pork with half of the syrup mixture; place pan on lower oven rack; roast until pork's internal temperature is 145 degrees, 10-15 minutes. Transfer pork to a plate and cover loosely with foil; let rest 1 minutes. Turn sweet potatoes and apples and return to oven until tender 8-10 minutes.

Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples!

Chili-glazed Pork with Sweet Potato Hash

You have made it half way through the week! The week before a holiday is always hard, people have started to leave for vacation and you want to be any place except work. Might as well have a nice dinner while you wait out the rest of the week. I'm a fan of pork tenderloin since it is a lean protein and tends to go on sale. This chili-glazed version has heat from the chili powder and a subtle sweetness from the maple syrup. Paired with a fancier take on sweet potatoes and spinach its a complete meal. By cooking the sweet potatoes with shallots it reminded me of a potato latke only without being fried. 

Chili-glazed Pork with Sweet Potato Hash
Serves 4
Source: Real Simple

Ingredients:

1 pork tenderloin (about 1 1⁄4 pounds)
1 Tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
kosher salt and black pepper
2 Tablespoons pure maple syrup
2 medium sweet potatoes (about 1 pound), peeled
2 large shallots, chopped
1 5-ounce package baby spinach, chopped

Directions:1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes (May take longer depending on thickness). Let rest for 5 minutes before slicing.
2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.  (If you don't have one you can use a box grater)

3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more. Season with salt and pepper to taste.

4. Serve the pork and potatoes with the hot sauce, if desired.
Nutritional Information:

• Per Serving
• Calories 366

• Fat 10g Sat Fat 2.5g
• Cholesterol 90mg
• Sodium 308mg
• Protein 35g
• Carbohydrate 33g
• Sugar 13g
• Fiber 5g
• Iron 4mg

Butternut Squash Soup

Aside from pumpkin, butternut squash is something that reminds me of fall. I got suckered into buying a big container of pre-cut butternut squash at Costco. There is something about that place that you always come out with a cart full of stuff that you didn't go in needing. Needless to say, I had to find a way to use it all up and I love butternut squash soup. I particularly liked that this recipe doesn't require you to roast the squash ahead of time, making it quicker and one less pan to clean. It was extremely flavorful and even met approval of my skeptical husband, so all around a success. It is perfect for lunch or dinner on a cold fall/winter day.

Butternut Squash Soup
Slighty adapted from: Giada De Laurentiis
Serves: 4-6

Ingredients:

2 Tablespoons butter, at room temperature

2 Tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

2 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

Directions:
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

To serve, ladle the soup into bowls.

Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Pumpkin Nut Muffins

Living in Florida it is hard to have it feel like fall, especially since we are still wearing shorts. There was a "cold front" and I use the term extremely loosely, so we could at least open our windows and cool down a bit. I took full advantage and tried to pretend it was fall. And what better way to do that than through food?! To me fall flavors are apples, pears and pumpkin, and this recipe was a healthy spin on a pumpkin muffin. When I was mixing all of the ingredients together it smelled just like pumpkin pie and reminded me of the holidays. The pecans add a little crunch to the muffins. Be sure to spray the muffin liners, I was hesitant and the muffins got a bit stuck to the paper :( Otherwise, these are a great healthy fall treat that you can eat on the go or relaxing with your morning coffee or tea.

Pumpkin Nut Muffins
Source: Skinnytaste
Serves: 12

Ingredients:
1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour 3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin (not pumpkin pie filling)
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray
1/2 cup chopped pecans

Directions:
Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving. Makes 12 muffins.

Roasted Chicken Thighs with Mustard-Thyme Sauce

As I mentioned in my last post I am trying to get better about trying out at least 1 recipe per week that I have pulled from a magazine or online. So here is another recipe from my stack. I will admit that I wasn't the most motivated person this week. I was ambitious and bought the ingredients, but then it did take me another day or two to actually make the recipe. As with most things in life, even though I wasn't in the mood to cook dinner I was really glad that I did. Nothing can replace a healthy home cooked meal, especially when it turns out how you excpected! This chicken dish was full of flavor, but not fat! I am not the biggest fan of chicken with a bone, it is just harder to eat, so next time I plan to use boneless, skinless chicken thighs, but you can use whichever you prefer.

Roasted Chicken Thighs with Mustard-Thyme Sauce
Serves 4
Source: Cooking Light Magazine

Ingredients:
1 Tablespoon Olive Oil
8 bone-in chicken thighs, skinned (~2.5lbs)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 Tablespoon butter
1/2 cup onion, chopped
2 teaspoons fresh thyme, chopped
1 cup no salt added chicken stock, divided
4 teaspoons flour
1 teaspoon Dijon mustard

Directions:
Preheat oven to 425°

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.

Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 Tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Chicken and Orzo Skillet Dinner

This month I am a little behind on reading all of the magazines I subscribe to. However, this weekend I sat down to relax Sunday morning with my tea and the October issue of Cooking Light magazine. Per usual, I ripped out a bunch of recipes to add to the ever growing pile of recipes to try on our kitchen counter. And now with blogs and pinterest I also have "stacks" of virtual recipes to try as well. There is a method to my madness, I keep everything in a stack to try at least once. If it is a keeper, it gets added into my binder of go to recipes. I am going to have to try and be better about actually making at least one of the recipes I pull out a week.

Ok enough of my rambling and onto the cooking! Tonight I tried the chicken and orzo skillet dinner  from Cooking Light that claims it feeds 4 people for less than $10 and ready in 35 minutes. I always see shows and recipes that claim to be a bargain meal but never believe them since they tend to calculate out the cost of the exact amount of an ingredient, not the entire containter you usually have to purchase. However in this case it came in costing $13.75, I sprang for organic chicken, which made it cost a little bit more since the chicken alone was $7, overall not bad! At first I wasn't sure if there was enough flavor, but then we got a burst of flavor from the red pepper flakes. I did add a splash of white wine to the sauce in the pan. The leftovers would also be great as a cold salad the next day for lunch.

Chicken and Orzo Skillet Dinner
Source: Cooking Light Magazine October 2012
Serves 4

Ingredients:
1lb boneless, skinless chicken breast halves cut into bite size pieces
12 ounces uncooked orzo
2 medium tomatoes chopped
2 teaspoons no-salt added tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
3 cups baby spinach leaves
1/2 cup feta cheese crumbles

Directions:
1. Heat a nonstick skillet over medium-high heat. Season chicken with a sprinkle of salt & pepper (not listed in ingredients), then add to pan. Saute 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

2. Bring 6-8 cups of water to a boil in a large saucepan. Add orzo and cook for 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

3. Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, red pepper flakes and black pepper to skillet; cook over medium-high heat for 2 minutes. Add in chicken, orzo, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat and sprinkle with feta to serve.

Quinoa with Black Beans

Happy Labor Day! This normally marks the end of summer and everyone heading back to school. However, in Florida it still remains hot and the kids have already been in school for a week! One thing that does remain the same, is that this holiday like most others, is synonymous with food and get togethers, so that is exactly what we did. While we didn't have an all American BBQ we did take advantage of the grill. Jason grilled up some juicy jerk chicken thighs and peppers and I made this bright and zesty quinoa with black beans and corn. I happen to really like cilantro and it brightens up this dish, especially with the lime juice. Next time I will definitely add in some diced bell peppers for some crunch and color. It is tasty warm but also just as good cold for lunch the next day.

Quinoa with Black Beans Slightly adapted from: Betty Crocker
Serves: 6-8

Ingredients:

1  cup uncooked quinoa

1 can chicken or vegetable broth

1  cup black beans (from 15-oz can), drained, rinsed

1/2  cup frozen whole kernel corn, thawed

1/4  cup chopped fresh cilantro

3  medium green onions, chopped

1  Tablespoon fresh lime juice (1/2 lime)

1  clove garlic, finely chopped

1/4  teaspoon salt

Directions:

Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

In 2-quart saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 15 to 20 minutes or until liquid is absorbed.

Fluff quinoa with fork. Stir in remaining ingredients. Cook uncovered about 3 minutes, stirring occasionally, until thoroughly heated.

Low Fat Banana Bread

With Tropical Storm Isaac in town we were stuck in the house for most of the weekend with heavy rain and wind. Hope everyone else is safe and sound and not as bored as we are. What better to do than some baking to keep busy AND use up the brown bananas. I like that the recipe used applesauce instead of butter and it kept the bread nice and moist. Now I spoiled the low-fat and added chocolate chips but you could use the recommended chopped walnuts for a crunch. This made a great breakfast and snack during the day, assuming we don't devour it before then.

Low Fat Banana Bread
Source: Six Sisters' Stuff

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe banana (3-5 bananas)
1 cup granulated sugar
1/2 cup applesauce
1/4 cup chopped walnuts (optional) I used chocolate chips

Directions:
In a medium bowl combine eggs, mashed banana, sugar, and applesauce. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well.
 
Pour batter into greased pan and bake at 350 degrees for 55 to 60 minutes for one 9x5x3 pan or bake 40-45 minutes for two 7 1/2x 3 1/2x 2 inch pans.

Cilantro Thai Grilled Chicken

It has been HOT and humid here with the daily downpour. So I have not been in the mood to turn on the oven and make it even hotter. Instead I turn to the grill, which also means that Jason gets to help with cooking dinner...lucky him ;) Recently, I have gotten into Pinterest. Sometimes I feel like Pinterest was invented to make life so much easier and other times I think it is a big time sucker. On this particular day I was glad it is around because it allows me to see different recipes from blogs I don't normally read and enjoy something new. Grilling and chicken both are big staples in our house so I am constantly looking for new ideas. The cilantro in this recipe has a bold fresh, slightly citrus flavor that held up really nicely on the chicken against the grill. The liquids helped keep the chicken moist and tender, which can be hard to do with boneless chicken breasts. If you want to add a bit of heat you can add in some red pepper flakes and still stick with the Thai flavors.

Cilantro Thai Grilled Chicken
Serves: 4
Source: Artsy Foodie

Ingredients:
2 garlic cloves coarsely chopped
1/2 cup cilantro
2 Tablespoons Asian fish sauce or low-sodium soy sauce
1 Tablespoon toasted sesame oil
4 boneless skinless chicken breasts

Directions:
Place all of the ingredients except chicken in a food processor or blender and process until smooth.

Prick the chicken with a fork to allow the marinade to seep in. Pour marinade over chicken breasts in a zip lock bag and let flavors sink in for 30-60 minutes in the refrigerator.

Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Quinoa Stuffed Bell Peppers

Jason loves bell peppers so this dish was made especially for him. While peppers aren't my favorite vegetable, I enjoy quinoa, which was the other main component to the dish, making it a great combination of foods we both like. Traditionally, stuffed peppers are made with meat and I have tried them with ground turkey before but these were way better. The quinoa with black beans, onions and jalapeno were extremely filling and packed full of flavor with a bit of heat from the jalapeno and the baked bell peppers have an almost sweet flavor to them. I guess I bought smaller peppers because I couldn't fit all of the filling inside. However, the quinoa and black bean filling was perfect over some lettuce for lunch or another dinner. If you want to make this not only vegetarian but vegan just omit the cheese.

Quinoa Stuffed Bell Peppers Serves: 8 (1/2 pepper each)
Source: Eat Yourself Skinny

Ingredients:

1 medium onion, chopped

1 Tbsp olive oil

2 ribs celery, chopped

1 Tbsp ground cumin

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15 oz) can diced tomatoes, drained, liquid reserved

1 (15 oz) can black beans, rinsed, drained

3/4 cup quinoa

1 1/2 cups water

1 cup Pepper Jack cheese, shredded

4 large red bell peppers, halved lengthwise, ribs removed

Salt and pepper

Directions:
Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft. Add cumin and garlic and cook for additional minute. Stir in drained tomaotes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated. 

Stir in black beans, quinoa and 1 1/2 cups water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with salt and pepper, if desired.

Preheat oven to 350F and pour reserved liquid from tomatoes in the bottom of your baking dish.

Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish.  Cover with foil and bake 40 minutes.  Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. 

Easy Baked Pork Chops with White Wine–Mustard Sauce

Pork is definitely our other white meat. We eat a lot of pork whether it is a tenderloin or boneless or bone in pork chops to mix up our chicken meals. I try to buy meat when it's on sale and store in the freezer for when I come across a recipe such as this one. By doing so, it allows me to not have to go to the store, but pull the meat from the freezer and we have the rest of the few ingredients already in the house. This is a really flavorful sauce, especially the Dijon mustard, one of my favorites. Be very careful and sure to use a pot holder/oven mit when handling the pan! I have made that mistake before and burned my hand, extremely painful.

Baked Pork Chops with White Wine–Mustard Sauce

Serves: 2

Source: Chow.com

Ingredients:

2 (1-inch-thick) bone-in pork loin chops
1 teaspoon olive oil
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine
3 Tablespoons unsalted butter, cut into small pieces and at room temperature
2 teaspoons finely chopped fresh Italian parsley leaves
1 1/2 teaspoons Dijon mustard

Directions:

Heat the oven to 400°F and arrange a rack in the middle.

Pat the pork chops dry with a paper towel and rub them all over with the oil. Season both sides generously with salt and pepper.

Heat a large oven-safe frying pan over medium-high heat until several drops of water sprinkled into the pan skitter around and converge into one big drop or the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook undisturbed until they’re golden brown on the bottom, about 3 minutes.

Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.

Using a kitchen towel or potholder, take the pan out of the oven and return it to the stovetop. Transfer the chops to a plate and tent them loosely with foil; set aside.

Using the kitchen towel or potholder to grasp the handle of the pan (be careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat. Add the wine, place the pan over medium-high heat, and cook, scraping up any browned bits that have accumulated in the bottom of the pan, until the wine is reduced by half, about 3 minutes. Remove the pan from the heat.

Whisk in the butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened. Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. Place 1 pork chop on each plate, top with sauce, and serve immediately with vegetable of choice