Until I fell upon this recipe, I had never heard of Muesli before, but I sure glad I did! It is delicious! This makes an excellent filling breakfast, but I can imagine it would work well for lunch or a power-snack too. It can be made ahead of time, even. This was adapted from a similar recipe in Jan 2011 All You Magazine.
What is Muesli? http://en.wikipedia.org/wiki/Muesli
Ingredients
1/2 cup uncooked rolled or old fashioned oats
1/2 cup low-fat milk
2 Tbsp chopped walnuts
1 cored and chopped apple
1 tsp honey
1/2 tbsp brown sugar
1/4-1/2 tsp cinnamon
Directions
Mix together all the ingredients in a bowl. Let stand for either 10 minutes or overnight in the fridge for the oats to soften.
Nutritional Information
This recipe is for one serving. It has about 340 calories, 8.5 g fat, 12.4 g protein, and 8 g fiber
Friday, January 28, 2011
Thursday, January 20, 2011
Beer and Brat Stew
This is a delicious stew that helps chase the winter chills away. IT makes a lot, so plan on eating it for a few days. This recipe was inspired by one found on Foodnetwork.com by Emeril Lagasse.
Ingredients
3 (12 oz) bottles of dark beer
1 package (12oz or more) of Andouille sausage
1 package (12oz or more) of turkey bratwurst (you choose the flavor. I've used both smoked and hot and spicy before)
5 slices of turkey bacon
3 cups of yellow onion, diced
2 tbsp minced garlic
1 can of reduced sodium, 99% fat free chicken broth
1 1/2 lbs small red potatoes cut in halves and quarters
3 large carrots peeled and cut into disks
3 sprigs fresh thyme
2 bay leaves
3/4 tsp slat
1/2 tsp black pepper
1/2 tsp garlic powder
Sprinkle of red pepper flakes
Directions
-- Preheat oven to 350 degrees
-- pour two bottles of bear in a medium Dutch oven and bring to a boil
-- Peirce the sausage and brats and add to the beer. Turn the heat down and simmer 10 minutes
-- Remove sausage and cool slightly
-- Reserve the sausage-liquid in a bowl and set aside
-- Slice the sausage into disks once they are cooled
-- Add the bacon to the pan and cook over medium heat until crispy. Remove and set on paper towels to drain.
-- Add the brat to the bacon drippings in the pan and cook 2-3 minutes.
-- Add the onions to the pan and cook 5 minutes or so
-- Add the garlic and cook 30 seconds or so
-- Add the remaining sausage-liquid, beer, chicken broth, potatoes, carrots, and seasonings. Bring to a boil and cover.
-- Place the Dutch oven in the oven and back for 30 minutes. Remove the bay leaves and thyme and serve.
Nutritional Information
Bases on 12 hearty portions, each portion contains 256 calories, 9 grams of fat, 13.9 grams of protein, and 1.7 grams of fiber
Ingredients
3 (12 oz) bottles of dark beer
1 package (12oz or more) of Andouille sausage
1 package (12oz or more) of turkey bratwurst (you choose the flavor. I've used both smoked and hot and spicy before)
5 slices of turkey bacon
3 cups of yellow onion, diced
2 tbsp minced garlic
1 can of reduced sodium, 99% fat free chicken broth
1 1/2 lbs small red potatoes cut in halves and quarters
3 large carrots peeled and cut into disks
3 sprigs fresh thyme
2 bay leaves
3/4 tsp slat
1/2 tsp black pepper
1/2 tsp garlic powder
Sprinkle of red pepper flakes
Directions
-- Preheat oven to 350 degrees
-- pour two bottles of bear in a medium Dutch oven and bring to a boil
-- Peirce the sausage and brats and add to the beer. Turn the heat down and simmer 10 minutes
-- Remove sausage and cool slightly
-- Reserve the sausage-liquid in a bowl and set aside
-- Slice the sausage into disks once they are cooled
-- Add the bacon to the pan and cook over medium heat until crispy. Remove and set on paper towels to drain.
-- Add the brat to the bacon drippings in the pan and cook 2-3 minutes.
-- Add the onions to the pan and cook 5 minutes or so
-- Add the garlic and cook 30 seconds or so
-- Add the remaining sausage-liquid, beer, chicken broth, potatoes, carrots, and seasonings. Bring to a boil and cover.
-- Place the Dutch oven in the oven and back for 30 minutes. Remove the bay leaves and thyme and serve.
Nutritional Information
Bases on 12 hearty portions, each portion contains 256 calories, 9 grams of fat, 13.9 grams of protein, and 1.7 grams of fiber
Apple Pork Chops and Stuffing
So sorry for getting behind on this again, but having a baby changes your downtime a bit. It doesn't change the need for tasty, easy, and healthy meals though! Here are some new recipes for you to try. This was taken from a Kraft Foods magazine.
Ingredients
1 package of Chicken stuffing mix (like Stove Top)
1 can of sugar-free apple pie filling
4-6 lean, boneless pork chops (about 1 1/2 lbs)
Directions
--Heat oven to 375 degrees
--Prepare stuffing as directed
--Grease a 13x9 casserole dish or pan with cooking spray. Add apple filling
--Salt and pepper the pork chops on the apples. I also sprinkled some dried thyme.
-- Then place the prepared stuffing on the chops.
--Cover with foil and bake 25 minutes
--Remove foil and bake 10 more minutes until chops are cooked through (160 degrees).
Nutritional Information
Based on breaking down the recipe into four servings, each serving will have about 340 calories, 6.5 g of fat, 30 g protein, and 2.5 g fiber
Ingredients
1 package of Chicken stuffing mix (like Stove Top)
1 can of sugar-free apple pie filling
4-6 lean, boneless pork chops (about 1 1/2 lbs)
Directions
--Heat oven to 375 degrees
--Prepare stuffing as directed
--Grease a 13x9 casserole dish or pan with cooking spray. Add apple filling
--Salt and pepper the pork chops on the apples. I also sprinkled some dried thyme.
-- Then place the prepared stuffing on the chops.
--Cover with foil and bake 25 minutes
--Remove foil and bake 10 more minutes until chops are cooked through (160 degrees).
Nutritional Information
Based on breaking down the recipe into four servings, each serving will have about 340 calories, 6.5 g of fat, 30 g protein, and 2.5 g fiber
Thursday, September 2, 2010
Speedy Chicken Stir-fry
This is one of the quickest, easiest, healthiest meals I have made in a loooooong time. I was very pleasantly surprised! This was adapted from a Kraft Food & Family Cookbook.
Ingredients
1/2 lb whole wheat thin spaghetti noodles
2 cups of fresh broccoli florets
1 yellow bell pepper cut into strips
1/2 cup Asian Toasted Sesame Dressing
2 tbsp reduced-sodium soy sauce
1 tsp ground ginger
2 tsp garlic powder
1/2 tsp crushed red pepper flakes
Directions
-Cook pasta in a large saucepan as directed on the box, adding the broccoli and bell pepper to the boiling water for the last three minutes of boil
-Meanwhile, spray nonstick skillet cooking spray
-Add chicken to the skillet and cook 6-8 minutes, stirring, until done
-Stir in dressing, soy sauce, and seasoning; cook one minutes
-Drain the pasta and place in a large bowl
-Add chicken mixture to the large bowl and toss to coat
-Spoon evenly into four bowls and enjoy!
Nutritional Information
This awesome recipe makes four servings. Each serving has approximately 286 calories, 7.3 g fat, 7.7 g fiber, and 9.4 g protein.
Ingredients
1/2 lb whole wheat thin spaghetti noodles
2 cups of fresh broccoli florets
1 yellow bell pepper cut into strips
1/2 cup Asian Toasted Sesame Dressing
2 tbsp reduced-sodium soy sauce
1 tsp ground ginger
2 tsp garlic powder
1/2 tsp crushed red pepper flakes
Directions
-Cook pasta in a large saucepan as directed on the box, adding the broccoli and bell pepper to the boiling water for the last three minutes of boil
-Meanwhile, spray nonstick skillet cooking spray
-Add chicken to the skillet and cook 6-8 minutes, stirring, until done
-Stir in dressing, soy sauce, and seasoning; cook one minutes
-Drain the pasta and place in a large bowl
-Add chicken mixture to the large bowl and toss to coat
-Spoon evenly into four bowls and enjoy!
Nutritional Information
This awesome recipe makes four servings. Each serving has approximately 286 calories, 7.3 g fat, 7.7 g fiber, and 9.4 g protein.
Firecracker Chicken Stir-fry
This is a really quick and tasty dinner! Don't be turned off by the name. You make it as much of a "firecracker" as you want based on the crushed red pepper flakes. This recipe was taken from a Kraft Foods & Family magazine.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breast cut into strips
4 cloves of garlic, minced
1 red bell pepper, cut into strips
1 cup of snow peas or sugar-snap peas
1 cup prepared broccoli (optional)
1/3 cup Light Asian Toasted Sesame Dressing
1/4 tsp crushed red pepper flakes
2 cups hot, prepared white rice
Directions
-Heat oil in a nonstick skillet on med-high heat
-Add chicken and garlic to pat and cook for about 5 min, until chicken is evenly browned
-Add veggies to the pan and cook 3-4 minutes, until peppers are crisp and tender and the chicken is done
-Add water chestnuts, dressing and flakes. Cook about 2 minutes until everything is heated through.
-Serve over white rice
Nutritional Information
This makes four servings. Each serving has approximately 356 calories, 9 g of fat, 3.4 g fiber, and 27.2 g protein
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breast cut into strips
4 cloves of garlic, minced
1 red bell pepper, cut into strips
1 cup of snow peas or sugar-snap peas
1 cup prepared broccoli (optional)
1/3 cup Light Asian Toasted Sesame Dressing
1/4 tsp crushed red pepper flakes
2 cups hot, prepared white rice
Directions
-Heat oil in a nonstick skillet on med-high heat
-Add chicken and garlic to pat and cook for about 5 min, until chicken is evenly browned
-Add veggies to the pan and cook 3-4 minutes, until peppers are crisp and tender and the chicken is done
-Add water chestnuts, dressing and flakes. Cook about 2 minutes until everything is heated through.
-Serve over white rice
Nutritional Information
This makes four servings. Each serving has approximately 356 calories, 9 g of fat, 3.4 g fiber, and 27.2 g protein
Sausage Potato Packets
Sorry for the delay. Summer kept me pretty busy and left me with little time on the Internet. Here's something super easy and tasty to help make up for it! You can make it as spicy or sweet as you like.
Ingredients
4 pieces of aluminum foil approx. 12 in by 18 in
1 14-16 ounce package of Italian (sweet or hot) turkey sausage cut into 1/4 in think slices
1 1/3 lb of potatoes (baby reds or yukon gold) cut into 1/2 in cubes
1 med. green bell pepper cubed
1 27 oz jar of spaghetti sauce of your choice (I say the more garlic the better!)
1/2 tsp salt
1/2 tsp black pepper
Directions
-Heat oven or grill to 450 degrees
-Spray foil with nonstick spray
-Combine sausage, potatoes, gr pepper, sauce, and salt in a large bowl. Toss to coat.
-Center 1/4 of the mixture on to each foil piece
-Bring to sides to the middle and roll/fold down. Do the same to the ends.
-Bake 25-30 minutes in the oven, or leave on the grill for 20 minutes. No need to flip!
Nutritional information
This recipe makes 4 servings. Each serving has about 420 calories, 14 g of fat, 2.6 g fiber, and 26.3 g fiber.
Ingredients
4 pieces of aluminum foil approx. 12 in by 18 in
1 14-16 ounce package of Italian (sweet or hot) turkey sausage cut into 1/4 in think slices
1 1/3 lb of potatoes (baby reds or yukon gold) cut into 1/2 in cubes
1 med. green bell pepper cubed
1 27 oz jar of spaghetti sauce of your choice (I say the more garlic the better!)
1/2 tsp salt
1/2 tsp black pepper
Directions
-Heat oven or grill to 450 degrees
-Spray foil with nonstick spray
-Combine sausage, potatoes, gr pepper, sauce, and salt in a large bowl. Toss to coat.
-Center 1/4 of the mixture on to each foil piece
-Bring to sides to the middle and roll/fold down. Do the same to the ends.
-Bake 25-30 minutes in the oven, or leave on the grill for 20 minutes. No need to flip!
Nutritional information
This recipe makes 4 servings. Each serving has about 420 calories, 14 g of fat, 2.6 g fiber, and 26.3 g fiber.
Thursday, June 17, 2010
Easy, Creamy Chicken and Pasta
This is a really easy one-dish meal that would work at home or for a potluck. It's pretty flexible, too. You could switch up seasonings, soups, and veggie combination to make something new each time! This recipe was adapted from one found in the Taste of Home 50th Anniversary Cookbook.
Ingredients
1 lb boneless, skinless chicken breast cubed
Salt, pepper, and garlic powder to taste
1 tbsp extra virgin olive oil
1 can fat-free cream of ____ soup (I used mushroom. Next time I want to try celery)
2 1/4 cup water
1 tsp basil
1 16 oz frozen veggies (I used a stir fry with bell peppers, baby corn, green beans, etc)
2 cups uncooked spiral pasta (I used the tri-colored for presentation)
Grated Parmesan cheese to taste
Directions
1. In an extra-large skillet over med-high, cook the chicken in the oil until browned. Season the chicken with salt, pepper, and garlic powder.
2. When cooked through, remove chicken and set aside.
3. Add soup, water, basil, and veggies to the skillet.
4. Bring to a boil. Then add uncooked pasta.
5. Cook on med heat 10 minutes. Make sure to stir it often.
6. Return the chicken to the skillet. Cook for 5 minutes, or until chicken is heated.
7. Serve with sprinkles of cheese.
Nutritional Information
This recipe makes 4 servings. Each serving has about 460 calories, 7.2 g fat, 9 g fiber, and 39 g protein.
Ingredients
1 lb boneless, skinless chicken breast cubed
Salt, pepper, and garlic powder to taste
1 tbsp extra virgin olive oil
1 can fat-free cream of ____ soup (I used mushroom. Next time I want to try celery)
2 1/4 cup water
1 tsp basil
1 16 oz frozen veggies (I used a stir fry with bell peppers, baby corn, green beans, etc)
2 cups uncooked spiral pasta (I used the tri-colored for presentation)
Grated Parmesan cheese to taste
Directions
1. In an extra-large skillet over med-high, cook the chicken in the oil until browned. Season the chicken with salt, pepper, and garlic powder.
2. When cooked through, remove chicken and set aside.
3. Add soup, water, basil, and veggies to the skillet.
4. Bring to a boil. Then add uncooked pasta.
5. Cook on med heat 10 minutes. Make sure to stir it often.
6. Return the chicken to the skillet. Cook for 5 minutes, or until chicken is heated.
7. Serve with sprinkles of cheese.
Nutritional Information
This recipe makes 4 servings. Each serving has about 460 calories, 7.2 g fat, 9 g fiber, and 39 g protein.
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