Category Archives: Recipes

Noodle Night! Thai Chicken Peanut Pasta Recipe

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Speedy, spicy, and super yummy; this peanuty chicken pasta dish fuses the flavors of Thai food with plain old spaghetti noodles. It’s already nutritious, but substitute with whole grain pasta to be even healthier!  I’ve been making this Thai Chicken Peanut Pasta dish forever; it’s one of my husband’s favorite quick, weeknight meals. Until recently, the creation has always been in my head; I’d just do a little of this and a little of that. But, I’ve had a recent query to feature it in a publication, so I decided to measure everything out and take a proper picture. I’ll keep you posted on that news.  But, until then, enjoy the sneak peek!

Thai Chicken Peanut Pasta Recipe

  • 1 tablespoon olive oli
  • 1 pound ground chicken breast
  • 1 teaspoon minced garlic
  • 1 1/2 cups julienned carrots
  • 1 medium red onion chopped
  • 2 tablespoons Srirachai Sauce (the red “Rooster” sauce)
  • 1/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup natural peanut butter
  • 1 teaspoon (more or less to taste) dried red pepper flakes
  • 12 ounces dried spaghetti noodles
  • 4 green onions chopped with tops
  • 1/2 cup chopped peanuts

In large skillet, cook ground chicken breast over medium-high heat for 10 – 15 minutes or until lightly browned; drain grease if any. Add garlic and carrots and red onion to skillet and continue cooking mixture several more minutes over medium heat, taking care not to over-cook.

At the same time that chicken and pepper stir fry is cooking, begin preparing noodles and sauce. Cook noodles to manufacturer’s directions; drain and set aside. In medium bowl, whisk together, Sriracha sauce, soy sauce, broth, lemon juice, peanut butter and red pepper flakes.

Over medium heat, pour sauce into skillet with chicken and pepper mixture and let simmer for 3-5 minutes until heated through. To serve, place a mound of warm noodles in an individual low pasta-style bowl and top with a portion of the chicken mixture. Top with chopped green onions and peanuts. Yield: serves 6

Notes: Sriracha sauce is a Thai condiment made of hot chilies; typically found on Asian aisle in supermarket.

Beef for Breakfast – “Top of the Sirloin” Sweet Potato-Steak-Egg Bake!

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I’m excited to say that this delicious recipe of mine, ‘Top O’ the Sirloin’ Morning Sweet Potato-Steak-Egg Bake, is featured as a guest post on Beef Loving Texans. I love this site, it’s packed with cooking tips and creative recipes straight from the kitchens of carnivores right here in the great steak, err, I mean state, of Texas. We’re friendly in here in Texas and like to share, so everyone’s welcome to click on over and surf around for a spell.

I’ll also be presenting this healthy breakfast recipe along other options for lunch and dinner, like the Mojo Beef Kabobs, at the Live Well 2013 event this Saturday. I’m really looking forward to it; It’s going to be a really fun way to share my love of healthy eating and grilling with a big group of folks interested in reaching their health and wellness goals.

 

 

 

 

The Magic of Mojo Beef Kabobs (Recipe with Video)

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Oh, the magic of these Mojo Beef Kabobs is quite impressive. Not only are they quick to make, they are low in calories, low in fat and packed with protein and loads of citrusy-garlicky flavor. Plus, the kids just love to eat these; there’s nothing quite like eating meat off a stick which can later be waved around like a sword. This is one of the many fabulous recipes from the Healthy Beef Cookbook and one that I’m going to be taking on the road for “Art of Grilling” demonstrations for the Texas Beef Council. I want to show healthy people like YOU that preparing great flavor profiles with lean beef is simple and simply divine. Seriously, this recipe takes no more than 30 minutes to cook start to finish and will earn you rave reviews from the carnivorous crowd that will start to gather once you throw these babies on the grill. Plus, with 27 grams of protein and veggies, it makes the perfect meal after an afternoon workout – enjoy!

Mojo Beef Kabobs Recipe

Ingredients

  • 1 lb. boneless beef top sirloin steak, cut 1-inch thick
  • 1 tsp. coarse grind black pepper
  • 1 large lime, cut into 8 wedges
  • 1 small red onion, cut into 8 thin wedges
  • 1 container grape or cherry tomatoes (about 10 oz.)

Mojo Sauce

  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 3 Tbsp. finely chopped fresh oregano
  • 3 Tbsp. olive oil
  • 2 Tbsp. finely chopped fresh parsley
  • 1 tsp. ground cumin
  • 1 tsp. minced garlic
  • 3/4 tsp. salt

Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch skewers. You can thread tomatoes with beef skewers or make separate tomato skewers depending on how well-done you like the tomatoes (they cook fast).

Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2-4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.  Or, cook on inside grill pan over medium-high heat for about the same length of time.

Remove from heat source at let rest for 5 minutes. Serve kabobs drizzled with sauce.

Serves 6.

Tips & Suggestions

  • Mojo sauce is great as a sauce with other cuts of beef including flank steak and flat iron steak, or can even be used as a marinade.
  • Serve kabobs over couscous, rice or your favorite grain.
  • Remember to start with a hot grill (or grill pan) and cold meat.
  • If using bamboo skewers, soak in water for 10 minutes to prevent burning.
  • In a pinch, store-bought orange juice and lime juice may be substituted.

Nutrition info per serving: 285 calories; 15 g fat (3 g sat. fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron, 31.9 mcg selenium; 5.1 mg zinc.

Sweet, Sophisticated Yet Oh-So Sensible: Poached Pears with Pomegranate-Mascarpone Sauce Recipe

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The New Year brings new resolutions about food for most of us.  For me, it usually means trying to find healthier desserts to satisfy my sweet tooth.  Inspired by poached pears served at a dinner party I attended New Year’s Eve, I came up with this Poached Pears with Pomegranate-Mascarpone Sauce version to share with you for a healthy 2013.  A delicious and decidedly more nutritious alternative to my Bluebell ice cream habit, these poached pears are so simple to make and have very few calories, not much fat, and lots of dietary fiber. You could top them with vanilla ice cream, but they are yummy enough to stand alone on sweetness.

Instead of Bartlett pears, you can use other varieties known to hold up through the cooking process such as Bosc or Anjou.  Remember to choose pears that aren’t super ripe, you want them to be fairly firm so that they don’t fall apart in the pan. While some people peel the pears for aesthetics, I prefer to keep it on in order to retain the naturally high levels of chlorogenic acid found in the skin (a phytonutrient that can help control blood glucose levels). By the way, in the rare chance you have leftovers; they are great the next day sliced up in a salad.

Poached Pears with Pomegranate-Mascarpone Sauce Recipe

  • 3 semi-firm Bartlett pears
  • 2 cups all-natural pomegranate juice (not pomegranate cocktail)
  • 1 teaspoon Stevia
  • Pinch ground clove
  • 1/4 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ cup mascarpone cheese
  • Garnish: fresh mint leaves

Slice pears in half lengthwise. In medium pot, bring juice to a light simmer. Stir in Stevia and spices.

Gently lower each pear into juice, flat-side down.  Reduce heat to med-low and let pears cook for approximately 10 to15 minutes, or until softened. Turn several times during the process for even cooking.

Remove pot from stovetop and let cool for 15 minutes. Remove pears from juice. Leave 1 cup of juice in the pot, add mascarpone cheese. Return to stove and warm over low heat, stirring until well-combined.  Pour sauce over pears and keep in refrigerator until ready to serve. Before serving, garnish with fresh mint.

Serves 6.

 

Lightened Yet Still Loaded Baked Potato Soup Recipe

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There’s nothing more soul-satisfying on a cold winter night than a nourishing bowl of soup for supper. And for those who know me even just a little bit, will confirm that I’m that always-freezing chick who is bundled up in long johns and ready to slurp soup anytime the thermometer plunges below 70 F degrees.  Soup is a beautiful thing. Not only is soup easy to whip up and low-mess (it’s a one-pot meal), the leftovers are often better the next day. For dinner tonight I made Lightened Yet Still Loaded Baked Potato Soup, a recipe I tweaked and adapted from a 10-year old recipe in Cooking Light magazine (9/2007).

Don’t worry about sabotaging your diet with this make-over recipe; it’s relatively low in calories and fat compared to the naughty restaurant equivalents. For example, 12-ounces of Baked Potato Soup at Outback Steakhouse has an impressive 514 calories and 53 grams of fat (24 saturated) compared to this lightened version that has just 346 calories and less 11.7 grams of fat (7.3 saturated). Calorie-counters could always skip the bacon, but that wouldn’t be any fun.

By the way, if you’re already drooling over the tantalizing photo, you can thank my dear mom and dad for helping get your appetite worked up – they gifted me with a brand new camera for my food photography! Kisses!

 

Lightened Yet Still Loaded Baked Potato Soup Recipe

  • 2 ½ lbs Russet potatoes
  • 2/3 cup all-purpose flour
  • 6 cups 1% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup (8-ounces) light sour cream
  • 1/4 cup chopped green onions
  • 6 bacon slices, cooked and crumbled

Wash potatoes and pat dry. Pierce potatoes with a fork and microwave together for 15 – 20 minutes (turning every 5 minutes) until tender. Cool to handle under cold water.  Peel potatoes; coarsely mash in large bowl.

Place flour in a large Dutch oven or stock pot; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, approximately 8 – 10 minutes. Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated taking care not to let soup  boil. Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoon onions, and about 1 tablespoon bacon.