Category Archives: Healthy

Thai Chicken Lettuce Wraps

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lettucewrap
It was one of those days…I had no clue what I felt like making for dinner, and I was unmotivated ( lazy) to go grocery shopping. I wanted something quick and easy that required only what I had on hand. Thankfully, this PW recipe met all those requirements. I thought the flavor was really good and I will make this again! Thanks for reading, enjoy 🙂

Thai Chicken Lettuce Wraps – adapted from The Pioneer Woman

*I only had one lime that gave me 2 TBSP of juice, so I used half for the marinade and half for the sauce*

  • 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
  • OPTION 1 MARINADE/SAUCE
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1 teaspoon Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil
  • Juice Of 2 Limes
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Tablespoons Brown Sugar (optional)
  • 1 teaspoon Cornstarch
  • 2 Tablespoons Honey (or Brown Sugar)
  • Peanut Or Canola Oil For Frying

For the Peanut Sauce

  • 1/2 cup Peanut Butter (crunch/chunky Is Good!)
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Honey
  • 1/2 teaspoon Hot Chili Oil
  • 1 teaspoon Crushed Red Pepper
  • Juice Of 2 Limes
  • Water, As Needed For Thinning
  • Romain lettuce leaves
  • 1 whole carrot, julienned
  • 1/2 cucumber, seeded and julienned

Directions –

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

Peanut Sauce: To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.

Lay our lettuce leaves, add chicken, carrots and cucumber then top with peanut sauce.

Hummus

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hummus

This was really easy to make and I enjoyed eating it with lots of raw carrots. Now if I can only get my kids to try it, that would be great! Thanks for reading, enjoy 🙂

Hummus – adapted from The Kitchn

  • 1 15-oz can of chickpeas, drained
  • 1/2 of a fresh lemon, juiced
  • 1 small clove of garlic, minced finely
  • 2 tbsp. olive oil
  • 3 tbsp. tahini
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely ground black pepper

Tools

A food processor or blender

Directions –

Combine all ingredients. Blend until smooth. If it is a little dry, just add a little more lemon juice or olive oil, a teaspoon at a time, until you have the desired consistency. Add more salt and pepper if you like. Scrape out the hummus in a serving bowl and sprinkle the sumac on top. Serve with raw veggies, or spread on some pita bread.

Baked Zucchini Fries and Ranch Dressing

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This recipe is floating around Pintrest lately. I knew I would have to follow my sister’s lead and serve these alongside hamburgers. These were really tasty and a healthier alternative to fries, and if you haven’t made homemade ranch before, you really should!  It’s fresh, creamy, flavorful, and what makes it even better is that it’s cheap to make and full of ingredients that you can pronounce. Thanks for reading, enjoy!

P.S. I reheated the leftover “fries” in the oven at 350 degrees for about 8 minutes, and they were just as crispy! 🙂

Baked Zucchini Fries – adapted from Confections of a Foodie Bride

  • 1/4 cup AP flour
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (*I forgot to add this, but it would have been a nice addition*)
  • 1 lb zucchini, cut into 4-5-inch sticks

Directions –

  1. Preheat oven to 425 and place a cooling rack in your baking sheet.
  2. Place flour in a large zipper bag.
  3. Whisk eggs with 2 Tbsp water and place in a shallow dish.
  4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
  5. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
  6. Place breaded zucchini on the baking sheet.
  7. Bake 18-20 minutes, until golden brown.

Buttermilk Ranch Dressing – adapted from Confections of a Foodie Bride

  • 3/4 cup mayonnaise
  • 3/4 cup Greek yogurt or sour cream
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 to 1/2 cup buttermilk
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp dried dill
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Directions –

  1. Place all ingredients with 1/4 cup of buttermilk in a blender.
  2. Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
  3. Store in an air-tight jar in the fridge for a week or more.

Breakfast Tostada

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I came up with this breakfast idea the day before I needed it, and I’m a little ashamed to admit  that I was pretty excited about it. Is it bad to get excited about breakfast the afternoon before you get to eat it? These pinto beans and this pico de gallo were about ready to be tossed out – what a waste! Corn tortillas are a must for these, and form the crispy base of this filling breakfast. Once the tortillas were nicely browned, I prepared the sunny side up eggs. While those were cooking I warmed up the beans (topped with lots of Monterey jack cheese) in the microwave. At this point, my stomach was really talking to me! Place your corn tortillas on the bottom of the plate, top with the warmed beans, place the perfectly cooked (nice and runny) eggs on top and spoon pico on top! It was so good 🙂 I wish I had more beans in my fridge, because I would have eaten it again for lunch – seriously! Thanks for reading 🙂

Grilled Chicken and Pear Salad

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Strange combination for this family, but I decided to try it. Grilled fruit is always a good idea, and I’m hoping these pears don’t disappoint! I recently started ordering produce from a local co-op and it’s been a great motivator to try new recipes. I never buy pears, and honestly wasn’t a huge fan – chalk it up to never eating them as a kid. I’m also hoping that the simplicity of the rest of the dish doesn’t equal lack of flavor…we will soon see.

Verdict: All the components of this salad work together really well. They were all leery of the pear, but tried it anyway. I’m pleased with how it turned out, and most of my family (minus the pickiest eater), enjoyed this. Up next, the cheddar biscuits we ate with this salad! 🙂 Thanks for reading, enjoy!

Grilled Chicken and Pear Salad – adapted from Plan to Eat

  • 1 pound chicken breasts, boneless/skinless
  • olive oil
  • kosher salt
  • pepper
  • onion powder
  • garlic powder
  • 2 pears, cored and sliced
  • 6 cups mixed greens with baby spinach
  • Goat cheese, optional

Vinaigrette

  • 2 tablespoons rice wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon honey
  • ¼ cup grape seed or olive oil
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions –

1. Prepare the vinaigrette and place in the refrigerator for at least 30 minutes.

2. Butterfly each chicken breast or pound to an even thickness. Sprinkle with salt, pepper, onion powder, and garlic powder.

3. Grill chicken and pears until chicken juices run clear and pears and soft, warm, and slightly charred.

4. Remove chicken and pears from grill and slice chicken into strips.

5. Plate greens, top with chicken and pears, sprinkle with goat cheese, and drizzle with vinaigrette

Whole Wheat Bread with Spelt Flour

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This bread tastes like whole wheat bread is supposed to taste! I substituted more spelt flour for the white flour, figuring the more whole grain the better. My substitution worked really well and I used bread flour instead of all-purpose to make up for the gluten that it might need because of my substitution. Spelt flour has less gluten and requires less water than wheat flour, and you need to be careful not to over knead the dough or it can create a crumbly finished loaf. Thanks for reading, enjoy!
Whole Wheat Bread – adapted from Musings of a Housewife
  • 6 cups white whole wheat flour (720 grams)
  • 2/3 cup honey
  • 1/2 cup coconut oil or butter, melted
  • 2 tablespoon salt
  • 3 tablespoons active dry yeast
  • 4-1/2 cups water
  • 2 cups Spelt or white flour (I used 3.5 cups or 402 grams)
  • 4 to 6 cups all-purpose flour (I used 3-3.5 cups or 381-444 grams)

Directions:

  1. Combine coconut oil, honey and 4-1/2 cups water in a small saucepan. Heat over low heat JUST until the oil is melted. It should be about 120 degrees so as to not kill the yeast.
  2. Place whole wheat flour, yeast and salt in a large mixing bowl. With the paddle attachment, mix about 15 seconds on Stir. (This is the mixer I have. It will do 4 loaves at once, but I often end up kneading the last few minutes by hand.)
  3. Continuing on Stir, add warm water mixture to flour mixture. Mix about a minute.
  4. Then with the dough hook in place, add the spelt and all-purpose flour, 1/2 cup at a time, mixing well between each addition.
  5. Mix about 2 minutes, or until dough starts to clean sides of bowl, adding flour as necessary.
  6. Knead on Speed 2 about 2 minutes longer.
  7. Place dough in greased bowl, and turn greased side up.
  8. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  9. Form your loaves and place them in 8×4 loaf pans to rise for about an hour.
  10. When they look the right size, bake for 30 – 40 minutes in a preheated 350-degree oven, or until the internal temp is 190 degrees.
  11. Remove immediately to a cooking rack, brush tops with butter (optional), and try to wait a few hours before cutting into one.

Shrimp Fra Diavolo

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Quick Post: If you like spice, love shrimp and adore carbs and cheese – this is the dinner for you! We thoroughly enjoyed this meal, and I will make this again. I served it with some quick garlic bread (I forgot to roast the garlic for this), but it hit all the right buttons 😉 I used a loaf of this, lots of chopped garlic, butter and four different Italian cheeses. Thanks for reading, enjoy!

Shrimp Fra Diavolo – adapted from Giada De Laurentiis

    • 1 pound large shrimp, peeled, deveined
    • 1 teaspoon salt, plus additional as needed
    • 1 teaspoon dried crushed red pepper flakes
    • 3 tablespoons olive oil, plus 1 to 2 tablespoons
    • 1 medium onion, chopped
    • 1 (14 1/2-ounce) can diced tomatoes
    • 1 cup dry white wine
    • 3 garlic cloves, chopped
    • 1/4 teaspoon dried oregano leaves
    • 3 tablespoon chopped fresh basil leaves

Directions:

 Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat, add the red chili flakes to the oil. Add the shrimp and saute for about a minute, add the salt and toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

BOMB Chicken Enchiladas

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These were amazing! I was so impressed with this meal and it will go in the rotation. It’s totally worth the extra effort, and even my picky husband enjoyed these. For someone who doesn’t like red sauces or corn tortillas, he ate two large servings, and took leftovers to work the next day without a complaint! I served these with spicy pinto beans (I will share that recipe soon) and fresh pico de gallo. Thanks for reading, enjoy! Chicken Enchiladas with Red Chile Sauce – adapted from Pink Parsley

  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander (*my addition*)
  • 1/2 teaspoon ancho chili powder (*my addition*)
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 2 roma tomatoes, seeded and chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper

Directions: Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch). Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Stir Fry

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This was really good and my whole family enjoyed this meal. Next time I will add some honey or more orange juice for a little more sweetness, because the savory flavors were pretty strong. I like my flavors to have a little more balance, but other than that this is definitely a winner. Even my kids wondered if I’ll make this again! I can’t beat that kind of enthusiasm, especially when it has so many veggies in it. I will add more veggies next time and the fam requested baby carrots, and I missed the crispy crunch of water chestnuts. M doesn’t care for those, but he can pick them out; which means more for me 😉 Thanks for reading, enjoy!
Pat’s Broccoli and Chicken Stir-Fry – adapted from Food Network
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon red pepper flakes, plus more to taste, if desired
  • 1/2 tablespoon cornstarch
  • 1 tablespoon peanut oil, plus more as needed
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 2 tablespoons peeled and chopped ginger
  • 1 cup snap peas, rinsed and blanched
  • 1 cup bell pepper, sliced and blanched
  • 1 medium carrot, peeled and sliced at an angle – thin, blanched
  • 2 cups broccoli florets, blanched

Directions:

In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.

Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.

Add enough peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve.

Whole Wheat Sandwich Bread

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Yes, it came out a little – okay, a lot wonky…but I have issues with braids on top of loaves. I didn’t tuck the braid underneath the loaf, and this is what happens. I should know by now that patience and reading through the full recipe is rewarded. Don’t be like me! 😉 However, in the end what the food looks like isn’t nearly as important as how it tastes.

Verdict: S calls this “cloud bread” and didn’t seem to mind that this is wheatier than other loaves I usually make. This bread tastes great and isn’t bitter from all the wheat flour. It’s also surprisingly soft and squishy, but not so soft that it fell apart while eating my sandwich. Thanks for reading, enjoy!

Whole Wheat Bread – adapted from My Kitchen Addiction

  • 2 tablespoons orange juice
  • 1 cup lukewarm water
  • 2 1/2 teaspoons instant yeast (or one packet)
  • 3 tablespoons granulated sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1 cup bread flour (King Arthur)
  • 3+ cups white whole wheat flour (King Arthur)

In a large mixing bowl, combine the water and the orange juice.  Sprinkle with the yeast and granulated sugar, and stir to dissolve.  Add the yogurt, canola oil, salt, and cup of bread flour.  Use a wooden spoon to mix, beating vigorously to start to develop the gluten in the bread flour.  Gradually, add the whole wheat flour, mixing with the wooden spoon until the dough pulls away from the sides of the bowl to form a ball. At that point, turn the dough out onto a clean, floured surface, and knead until you have a smooth dough (about 6-8 minutes). The amount of whole wheat flour needed will vary on the humidity and other factors.  Add just enough flour to keep the dough from sticking to your hands as you knead.

Return the dough to a lightly greased bowl, cover (with plastic wrap or a damp towel), and let rise until the dough has doubled (about an hour or two). It has risen sufficiently when the imprint of your fingers remains and the dough doesn’t spring back up.

Punch down the dough and form it into the shape of a loaf.  If you prefer, you can make a braid-topped loaf (like the one in my pictures) by reserving 1/3 of the dough, dividing it into three long strands, and creating a braid.  Place the braid on top of the loaf, tucking in the ends.  Place the shaped loaf into a greased loaf pan, cover, and let rise for an additional hour.

Preheat the oven to 350°F.  Bake the bread uncovered for 15 minutes, then cover with aluminum foil (to prevent over-browning on the top) and bake for an additional 20 – 25 minutes.  The internal temperature of the bread should be 190°F when the bread is done. Let the bread rest in the pan for a minute or two before transferring it to a wire rack to cool.  Cool for at least 30 minutes before slicing.