Easy Chicken Fried Rice

 ...the healthier version! Totally guiltless!

Ingredients:

2 cups COOKED rice (I used long grain brown rice.)

1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (You could also use leftover cooked chicken.)

1/2 cup frozen mixed vegetables (I used carrots, corn, and peas.)

2 green onions, chopped

1 clove garlic, minced

1 egg

3 teaspoons sesame or wok oil, divided

2 tablespoons soy sauce

Directions:

1. Whisk egg with 1 teaspoon oil in a small dish then set aside.

2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step.)

3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.

4. Add cooked chicken, rice, and soy sauce to wok then toss well to combine.

*www.iowagirleats.com

Tangy Tuna Salad

Ingredients:

• 3 tablespoons mayonnaise
•  1 tablespoon nonfat plain Greek yogurt
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• salt and pepper
• 1 can (5 oz.) solid light tuna packed in water, drained and flaked
• 1 stalk celery, halved lengthwise and thinly sliced
• 1/2 Granny Smith apple, peeled and grated (I just peeled and diced.) 
• Other Optional Ingredients:
• whole-wheat bread
• red onion
• cucumber
• sprouts
• ...and I diced up some avocado

Directions:

1. Whisk together mayo, yogurt, lemon zest, and juice; season with salt and pepper.  
2. Stir in tuna, celery, and apple.
3. Serve with bread, onion, cucumber, sprouts, avocado, etc.!
4. (To store, refrigerate in airtight container up to one day.)

*Everyday Food Magazine, August 2012

Grilled Turkey Burgers...Best Yet!

These are phenom.

Ingredients:

• 1-1/2 pounds 93% lean ground turkey

• 4 whole green onions, sliced and chopped
•  (Not in the original recipe, but I added 1 yellow pepper, finely diced)

• 1 clove fresh garlic, pressed through a garlic press or minced well

• 4 oz. Monterrey Jack cheese, grated

• 1/4 cup {heaping} bread crumbs....use your favorite!

• 1/4 cup coarse grained Dijon mustard

• A couple pinches of Kosher salt

• Lots of fresh ground black pepper

• olive oil for grill grates

Directions:

1. Pour olive oil on some paper towels, rub the grill grates, and then preheat it to medium-high (about 400 degrees).
2. Combine all the ingredients above and form in to 4-6 patties {depending on the size you form them into}.
   
3. Sear the turkey burgers on one side for 6-7 minutes, flip, and continue to cook until the burgers are well done, about 7-8 minutes more. 
4. Remove and serve on a toasted bun with your favorite toppings!

*www.simplyscratch.com

Triple Chocolate Chip Cookies

 Absolutely delicious and so easy.

Ingredients:

• 1 cake mix box (Dunkan Hines Dark Chocolate Fudge Mix)
  
• 2 large eggs
• 1 stick of butter, melted
• 1/4 brown sugar
• 1 tsp. vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chip
• 1/2 cup chopped walnuts (I really, really chopped mine, so I used almost 1 cup.)

Directions:

Combine cake mix, eggs, melted butter, brown sugar and vanilla in a large bowl. Stir in chocolate chips and walnuts until evenly mixed. Drop by tablespoon on a greased baking sheet. Bake at 350 for 10-12 minutes.  Cool for 2 minutes then move cookies to a cooling rack.

*www.apumpkinandaprincess.com

Pashos Family-Inspired...Lentil Soup

I'm so happy that my favorite family, The Pashos', are back in Chicago!  Michelle taught me how to make a delicious lentil soup and it's definitely worth sharing!  I added a couple of ingredients (with a little help from THE Alton Brown), so now we both have our own little twist on a great lentil soup.  Delish!  
Welcome home, Pashos Family!!

Ingredients:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup canned diced tomatoes 
• 2 quarts low-sodium chicken or vegetable broth
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin

Directions:

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, garlic, and salt, then sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, and cumin, then stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using an immersion or regular blender, puree half of the soup to your preferred consistency. Serve immediately. (...oh, and enjoy soup with crusty bread or oyster crackers.  Yum!!!)

*Recipe adapted from: Michelle Pashos (and a little help from Alton)

Parmesan Quinoa Bites

Ingredients:

• 2 1/2 cups of cooked quinoa (To cook quinoa, boil 1 cup quinoa with 2 cups low-sodium chicken broth.  When quinoa comes to a boil, reduce heat to a simmer, and cover for about 15 minutes.  Turn off heat, and fluff with fork.) 
• 3 large eggs
• 3 stalks of green onion, sliced thin
• 1 cup grated carrots
• 2 cloves garlic, minced
• 1/3 cup fresh parsley, chopped
• 3/4 cup parmesan cheese, plus extra to sprinkle on top
• 3 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions:

1. Preheat oven to 350 degrees. 

2. Combine all of your ingredients in a large bowl (except for the extra parmesan for the top of each bite) and mix well.  Spray one muffin tin entirely with cooking spray (don’t skimp on the spray or your bites will stick).  Scoop out enough mixture to fill your standard muffin tin 3/4 full. (I pretty much filled mine to the very top.  They don't rise, so no big deal!)  Press down firmly with your fingers or the back of a spoon.  Sprinkle more parmesan cheese on top of each muffin tin portion.  

3. Bake in oven for 20-30 minutes. (I baked mine for about 25 minutes.)  They're ready when slightly browned on top and a fairly browned crust on bottom and sides has formed.   (Don’t remove too early…..but you don’t want them burnt and dried out either, so watch them carefully!)

4. Pop out of muffin tins (a knife works easily) and allow to cool slightly.  Dip bites into your favorite dressing and enjoy!

 *www.makeit-loveit.com

Roasted Pork Tenderloin

Ingredients:
        

            Marinade:

• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar
• Juice of 1 lemon
• 1-2 tbsp Worcestershire sauce
• 1-2 tbsp fresh parsley, finely chopped
• 2 tsp dry mustard
• Freshly cracked black pepper, to taste
• 4 cloves garlic, peeled and minced
• 1 1-lb. pork tenderloin
  
  Pan Sauce:
• Pan scrapings from pork tenderloin
• 1/2 cup of chicken broth
• 2-3 tbsp of pork marinade (thoroughly mixed)
• 1-2 tsp butter
  
  

Directions:

1. Combine all ingredients and marinate for at least 3-4 hours.

2. Preheat oven to 350 degrees.

3. In a hot skillet over medium heat, sear each side of tenderloin for 2-3 minutes.

4. Place in the oven and cook for 20 minutes or until the meat has reached 160 degrees.

5. Let rest for at least 5 minutes before slicing.  While meat rests, make pan sauce.

6. To make the pan sauce, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin. Enjoy.

*www.fortheloveofcooking.net

Southwest Chicken Chili

If you don't mind dicing an onion, green pepper, jalapeño, and two cloves of garlic, this chili is worth it!  

Delicious next day too!

Ingredients:

3 tablespoons butter

1 medium onion, diced

1 medium green pepper, diced

1 jalapeño, diced small {seeds and ribs removed}

2 garlic cloves, minced

4 teaspoons ancho chili powder

2 teaspoons cumin

3 tablespoons flour

3-4 cups chicken broth (I used about three cups.)

3/4 cup whole milk or heavy cream

2 tablespoons tomato paste

3-4 cups cooked chicken, shredded {rotisserie works really well in this recipe}

2 cans pinto beans, drained and rinsed

1 cup corn

2-1/2 teaspoons kosher salt {more or less to taste} (I started with two.)

Also optional for serving:

sour cream

cilantro, torn

tortilla chips, crushed

Pepperjack cheese

Directions:

In a dutch oven, sauté the diced green peppers, onions, jalapeños, and minced garlic in three tablespoons of butter over medium-low heat.

Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour and stir until the flour is absorbed and cook for one minute.

Add in one cup chicken broth and the 3/4 cup milk {or cream} stir and bring to a simmer. Stir in two tablespoons tomato paste.

Add in the drained beans, shredded chicken, and corn. Stir in more broth {as needed} and add kosher salt. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes longer.

Serve with a dollop of sour cream, torn cilantro, and crushed corn tortilla chips.

*www.simplyscratch.com

Peanut Butter Oatmeal Chocolate Chip Cookies

yum.

Ingredients:

• 1/2 cup butter
• 1/2 cup white sugar
• 2/3 cup unpacked brown sugar
• 1/2 cup smooth peanut butter (chunky is nice too!) (I mixed half and half.)
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 3/4 cup chopped milk chocolate (or just chocolate chips)
• 3/4 cup chopped dark chocolate (or just chocolate chips)

Directions:

1. Preheat oven to 350 degrees.
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the peanut butter, vanilla, and egg until well blended. Combine the flour, baking soda, and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
4. (This makes about 25-30 cookies.)

*www.pinchofyum.com