tag:blogger.com,1999:blog-68854409875185743762024-02-18T20:09:35.759-07:00Kreepin' In the KitchenAnonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6885440987518574376.post-9724373151168879862014-07-13T17:58:00.002-06:002014-07-13T18:10:32.332-06:00Broccoli and Chicken PocketsSo I grabbed this idea from when I made my <a href="http://kreepinkitchen.blogspot.com/2014/06/the-most-delicious-one-pot-chicken-pot.html" target="_blank">Chicken Pot Pie</a>. I loved my chicken pot pie...I ate 3 bowls of it...okay I know what you are thinking haha it wasn't all at the same time. I seriously ate it for three days in a row! But then I thought to myself, what if I take an idea like this and turn it into a pocket that you could hold in your hand? So I got to work! I knew that the consistency had to be different because the chicken pot pie was soupy, so I needed it to have a thicker base. All of the recipes I looked up used cream cheese and that just wasn't good enough for me so I went to work with my substitutions and this is what I got! Hope you enjoy :)<br />
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Prep time: 15 minutes<br />
Cook time: 25 minutes<br />
Yields: 4 servings<br />
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Ingredients:<br />
1.5 cup cooked shredded chicken (remember to use rotisserie chicken to save tons of time!)<br />
4 oz. plain Greek yogurt<br />
4 oz. light sour cream<br />
1.5 cup frozen chopped broccoli<br />
1 cup frozen corn<br />
1/2 tsp. onion powder<br />
1/2 tsp. garlic powder<br />
1/4 tsp. pepper<br />
1/2 cup shredded Pepper Jack cheese<br />
1 box refrigerated Pillsbury Pie Crust<br />
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Instructions:<br />
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1. Pre-heat oven to 400 degrees.<br />
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2. Mix all of the ingredients, except the pie crust, in a bowl.<br />
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3. Unroll one of the pie crusts, and using a pizza cutter, cut it into four pieces. (Just cut in half both ways) Spoon a heaping amount of mixture onto each quarter.<br />
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4. Cut the second pie crust the same way and then place each quarter over the mixture. Pinch the sides together really well.<br />
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5. Place on a greased baking sheet and cook for 25 minutes or until nicely golden brown.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-71560006063584985302014-07-11T15:56:00.004-06:002014-07-13T18:13:42.872-06:00Baked Popcorn Shrimp Tacos with Tomato and Corn Salsa and a Spicy Sour Cream Sauce!!! It has been sooooooooo long since I have posted a new recipe but I feel like the wait was worth it. We have all tried fish tacos, and I have even already done shrimp tacos...but what about Popcorn Shrimp Tacos? Sounds good huh? Well they are!!! I even created a nice salsa and sauce to go with the tacos.<br />
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Prep Time: 20 minutes<br />
Cook Time: 18 minutes<br />
Yields: 6-8 tacos<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b>Popcorn Shrimp-</b><br />
24 cooked shimp, de-shelled<br />
1/4 cup flour<br />
2 eggs<br />
2/3 cup Panko bread crumbs<br />
1/4 tsp. garlic powder<br />
1/4 tsp. onion powder<br />
1/4 tsp. dried basil<br />
1/4 tsp. paprika<br />
1/4 tsp. pepper<br />
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<b>Tomato and Corn Salsa-</b><br />
1/2 tbsp. olive oil<br />
1 can corn<br />
2 tomatoes, diced<br />
3 green onions<br />
1 lime, juiced<br />
cilantro<br />
1/4 tsp. chili powder<br />
1/4 tsp. pepper<br />
1/4 tsp. cumin<br />
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<b>Spicy Sour Cream Sauce-</b><br />
1/4 cup sour cream<br />
1/2 lime, juiced<br />
1/4 tsp. parsley<br />
1/4 tsp. chili powder<br />
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<b><span style="font-size: large;">Instructions:</span></b><br />
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1. Make sure your shrimp is peeled and clean.<br />
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2. Pre-heat your oven at 350 degrees.<br />
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3. You will need 3 dipping bowls. In one bowl add just the flour. In the second bowl crack and mix well the two eggs. And in the third bowl add the bread crumbs and all the seasonings.<br />
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4. Dip each shrimp first in the flour, then the egg, and finally make sure it is really coated in the bread crumbs. Place the shrimp on a wire rack over a cookie sheet or a cookie sheet lined with parchment paper.<br />
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5. Place in the oven and bake for 18 minutes.<br />
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6. While the shrimp is cooking we can make both the salsa and the sauce.<br />
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7. In a bowl mix everything together. The can of corn, 2 diced tomatoes (see below), 1 lime juiced, 3 green onions diced finely, cilantro to taste, olive oil, and the seasonings.<br />
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Note: how to not have juicy and mushy diced tomatoes. Cut the tomato in half and then spoon out the inside and all the seeds. Then you can flip it over and dice it up without it being mushy!<br />
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8. And finally the spicy sauce to top it all off! Again, add all the ingredients in a bowl and there you go!<br />
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Mmmmmmm!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-86038139862063936162014-06-18T16:33:00.000-06:002014-06-18T16:35:39.482-06:00Ground Turkey Pizza Burgers<div class="separator" style="clear: both; text-align: center;">
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It is always fun to dress up your hamburgers other than the classic mayo, mustard, and ketchup routine. It seems that there is always something new to try. I saw this idea and thought I would give it a try and it was very juicy and good!<br />
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Prep time: 5 minutes<br />
Cook time: 15 minutes<br />
Yield: 4 turkey burgers<br />
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<b>Ingredients:</b><br />
1 lb. ground turkey<br />
few slices of onion<br />
mushrooms<br />
4 slices of green pepper<br />
mozzarella cheese slices<br />
marinara sauce<br />
1 tsp. garlic (optional)<br />
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<b>Instructions:</b><br />
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1. Cut a few slices of onion and then cut them in half. Also, cut your mushrooms.<br />
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2. In a pan over medium heat, add your onion and mushrooms and garlic (optional). Cook for about 5 minutes until the onions are transparent.<br />
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3. In a separate pan cook your burgers. Time will depend on what type of meat you use, how big your patties are, and how well done you like them.<br />
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4. When they are very close to being done, lay down a layer of cheese on top, then a green pepper ring, then put a spoonful of marinara sauce inside the green pepper ring.<br />
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5. Then place another slice of cheese on top. Lastly, put the onion and mushrooms on top. Turn off heat and cover for about 5 minutes to get the cheese to melt.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-57261456433121700452014-06-14T13:08:00.002-06:002014-06-14T13:09:48.791-06:00Spinach Noodles with Creamy Yogurt Sauce. The perfect light and healthy vegetarian meal!No build up to this recipe...let's just get started!<br />
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<b>Ingredients:</b><br />
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8 oz. Spinach Noodles<br />
1 tsp. olive oil<br />
1 tsp. garlic<br />
1/2 zucchini, thinly sliced<br />
1/2 yellow squash, thinly sliced<br />
1 red bell pepper, sliced in strips<br />
1/4 cup low-sodium, fat free chicken broth<br />
1/2 cup plain Greek yogurt<br />
1 tbsp. half & half<br />
1/4 tsp. basil<br />
Mozzarella cheese to top<br />
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<b>Instructions:</b><br />
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1. Cook the pasta according to the package. Drain and set aside to add to vegetables.<br />
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2. While your noodles are cooking, in a pan over medium heat, add the olive oil and wait until warm. Then add the sliced vegetables and garlic. The way I sliced my zucchini and squash is by cutting off one of the ends and then using a vegetable peeler and peeling them on the circle part. The bell pepper I cut in half and cleaned out the seeds and then cut strips.<br />
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3. Cook the vegetables and garlic for about 5 minutes until they begin to soften.<br />
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4. Add the chicken broth and cook for another 3 minutes.<br />
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5. Turn off the heat and then add the half & half, yogurt, and basil. Stir really well until the yogurt is completely incorporated.<br />
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6. Lastly, add the spinach noodles and mix well. Serve with a little bit of mozzarella cheese on top!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-53357791941885356292014-06-13T16:20:00.000-06:002014-06-13T16:38:53.626-06:00The most delicious, one pot, Chicken Pot Pie!I'll be honest here, I have NEVER liked chicken pot pie and I have no clue why. I like all the ingredients in the recipes I have seen, but the taste was just always off. In short they have always been nasty...and I don't care who made it. A restaurant, my mom, a family member...it was just not tasty to me. And I slowly starting figuring out why. First, I HATE pie crust. I will never eat it. If I am given a slice of chocolate pie there is no way I would ever pass up chocolate but I only eat the filling, leaving the crust behind. And second, I am pretty sure it is the base in chicken pot pie's that grosses me out. All of that flour, corn starch, and butter, ya I can feel my arteries clogging up now haha<br />
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But enough with all the negative feelings about chicken pot pies because I now LOVE them!!! I created my own and it is delicious. :)<br />
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Prep time: 30 minutes<br />
Cook time: 15 minutes<br />
Yields: 4 servings<br />
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<b>Ingredients:</b><br />
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2 cups low-sodium, fat free chicken broth<br />
1/2 cup half & half<br />
2 cups cooked shredded chicken (shred a rotisserie chicken for fast prep)<br />
2 cups sliced mushrooms<br />
1/2 cup diced carrots<br />
1/2 cup diced celery<br />
1/4 tsp. pepper<br />
1 tbsp. parsley<br />
1/2 tsp. onion powder<br />
1/2 tsp. garlic powder<br />
pastry puff sheets, de-thawed<br />
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<b>Instructions:</b><br />
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1. Pre-heat oven to 400 degrees.<br />
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2. In a large pot add all of the ingredients except pastry puff. Bring to a boil on medium heat and continue to boil for 8-10 minutes or until the carrots are soft.<br />
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3. After about 10 minutes, remove from heat and equally distribute the contents to four oven safe ramekins.<br />
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4. Cut the pastry puff into squares that will fit over the top of each dish with a little remaining around the edges. Make a small slit in the middle so that steam can escape.<br />
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5. Place in oven for 15 minutes.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com1tag:blogger.com,1999:blog-6885440987518574376.post-40954502136017202242014-06-09T14:44:00.001-06:002014-06-18T14:36:48.322-06:0050th food post! This deserves something fun and maybe a little relaxed on the calories. Ground Turkey Corn Dogs....seriously so good thoughI can't believe I am to my 50th post already. That's about 2 straight months of eating something new once a day! It feels so good to see something you have thought about and thought about actually take shape and turn into a great learning opportunity with lots of memories. Countless recipe fails...and I mean fails! haha but you can't learn if you don't make mistakes along the way. Just for fun let's look at some of the recipes that just didn't quite make the cut....yet!<br />
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Sweet Potato Bread...good for about a day then went downhill </div>
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Cauliflower Cheesy Bread...wrong on so many levels. Note to self: don't include an ingredient that made you sick before. You remember it every time you eat it....yikes!</div>
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Healthy Pumpkin Waffles...something I added made them so bitter. Not even all the syrup in the world could fix it. Now you know why in my other posts I make fun of recipes with pumpkin in it haha</div>
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Horrible picture to go with horrible baked gooey whatever oatmeal. </div>
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And the worst one to date was so BAD I didn't even take a picture of it. Vegan Chocolate Ice Cream. Seriously tasted like dirt.</div>
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My point is, DO NOT give up on something that you love to do just because you have had a few bad speed bumps. It happens to all of us. All you can do is just smile, laugh it off and try again or try something new :)</div>
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So today I bring you some homemade Corn Dogs but not made with a hot dog. They are made with ground turkey I rolled and cooked before dipping and frying them. Even though this is a fried food, it still tasted a whole lot better with real meat. (Please don't get me started on why hot dogs are not even real meat!)</div>
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It looks good huh?</div>
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Prep time: I don't know haha I totally spaced on it but I would say around 45 minutes before actually dipping and frying</div>
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Cook time: 2 minutes</div>
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Yields: 6 Corn Dogs</div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
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<div style="text-align: left;">
1 pound ground turkey meat<br />
1 cup yellow corn meal<br />
1 cup flour<br />
1/8 tsp. cayenne pepper<br />
1/4 cup sugar<br />
4 tsp. baking powder<br />
1 egg<br />
1.5 cups milk + 1/2 cup later on<br />
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<b>Preparation</b><br />
extra flour<br />
vegetable oil for frying<br />
wooden skewers cut in half<br />
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<b>Instructions:</b><br />
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1. First we need to prepare the turkey dogs. I do not eat hot dogs, they are not meat, therefore I can't justify eating them haha<br />
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2. With your pound of meat, evenly (i tried to make it even) cut it into six sections. Then roll each piece of meat into a hot dog shape. It is the easiest to just roll it on the counter back and forth like you would play with play-doh and make worms....ya you get the point!<br />
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3. I know they look weird...come on...long pink pieces of meat...haha but place them in a pan with a little bit of olive oil over medium heat. Roll them after a while to cook all sides. Total probably about 10 minutes. Remove and let cool on a paper towel.<br />
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4. While the meat is cooling, mix the dipping batter. It was the rest of the ingredients: corn meal, flour, cayenne pepper, sugar, baking powder, egg, and milk. Mix really well so that there are no clumps.<br />
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5. Before we finish preparing our corn dogs, in a wide pan, add enough vegetable oil to cover the bottom and have it be about 1-2 inches deep. Turn on over medium heat and have it start getting hot. The oil has to be ready and hot enough before we stick the corn dogs in.<br />
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6. Now with the corn dogs. Take wooden skewers and cut them in half and then carefully slide them in the middle of the meat and stop about an inch to the top.<br />
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7. Roll the meat in flour so that the batter will stick to it better.<br />
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8. To test to see if the oil is hot enough, take a little bit of batter and drop it in the oil. It should start sizzling right away. If not let it heat up some more and then try again.<br />
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9. When the oil is hot enough, add the remaining 1/2 cup of milk to the batter to make it runny and then dip the skewered turkey dogs into the batter and make sure they are all the way covered.<br />
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10. Place them in your pan of oil being careful that it doesn't splash and burn you.<br />
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11. Now since we are laying them down in the oil and not straight up and down like restaurants do, the batter is going to spread out a little in an oval shape. That is perfectly fine...I mean come on these are homemade and most of us don't have a professional deep fryer!<br />
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12. The corn dogs should only take about 1 minute on each side until they are done. They cook pretty past so be careful they don't burn.<br />
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13. Remove and place on a paper towel to absorb some of the oil and you are good to go!<br />
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Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-31169124823908843052014-06-02T15:49:00.001-06:002014-06-02T15:50:34.450-06:00Skinny Chocolate Smoothie with Spinach and Bananas!! plus a bonus breakfast smoothie with an exciting crunch to itIf you are like me then you love a chocolaty snack at night after dinner. It is so hard though because after you have worked out and eaten healthy you don't want to ruin it with some chocolate bomb. So try this smoothie that has a banana and spinach in it! It was very tasty and also helps that chocolate fix you have been needing all day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyD3SYOxGGJMhzi0aLLqlOpK22fhblxjM86949lF9bbv25Kjm8JlA2SX3GUaGt1S1oGICV8vVmLDbHCWhvMmXPjz32NaY3yL01hnxd2Nnb7o7ZccGGh73CcBn_U8LykbHc6Ct51OnQkM2/s1600/IMG_20140518_201322816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyD3SYOxGGJMhzi0aLLqlOpK22fhblxjM86949lF9bbv25Kjm8JlA2SX3GUaGt1S1oGICV8vVmLDbHCWhvMmXPjz32NaY3yL01hnxd2Nnb7o7ZccGGh73CcBn_U8LykbHc6Ct51OnQkM2/s1600/IMG_20140518_201322816.jpg" height="225" width="400" /></a></div>
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(I made two smoothies in the picture, the ingredients given is enough for just one person, so I doubled it)</div>
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<b>Ingredients:</b></div>
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15 ice cubes</div>
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3/4 cup coconut or almond milk</div>
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1 banana</div>
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1 cup spinach</div>
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1 tbsp. coco powder</div>
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1 tsp. pure vanilla</div>
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<b>Instructions:</b></div>
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1. Mix all together!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBwL8irlLzUJk-k_XY_v645QtIRnqIuHvxecOY_ho1DaXeWUYSi6_y__m-saaAFmTzwrTUlT1S6J1p-8F0vlFleFhQByf2ZhyphenhyphenbWcxgy6RBcY2EL5WezUQth4bIcogE4jRyOWG4ddGR3Q4/s1600/IMG_20140518_201122389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBwL8irlLzUJk-k_XY_v645QtIRnqIuHvxecOY_ho1DaXeWUYSi6_y__m-saaAFmTzwrTUlT1S6J1p-8F0vlFleFhQByf2ZhyphenhyphenbWcxgy6RBcY2EL5WezUQth4bIcogE4jRyOWG4ddGR3Q4/s1600/IMG_20140518_201122389.jpg" height="320" width="180" /></a></div>
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As an extra bonus....</div>
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Here is a breakfast smoothie I mixed up the next morning!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiwJTf69Pcw_6dqrw2CJeQhSIEkw3f780wrBe5oE4m2t4N2v2gb7BHJKjEQ4KVoDtNRstLSjSmFRY10QsFK7edTsxdqfniHK9nZHuqFtCm6MaIs3PzxeI-hZQ0jQcYe9EJwg2J26C68-H/s1600/IMG_20140521_095939073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiwJTf69Pcw_6dqrw2CJeQhSIEkw3f780wrBe5oE4m2t4N2v2gb7BHJKjEQ4KVoDtNRstLSjSmFRY10QsFK7edTsxdqfniHK9nZHuqFtCm6MaIs3PzxeI-hZQ0jQcYe9EJwg2J26C68-H/s1600/IMG_20140521_095939073.jpg" height="320" width="180" /></a></div>
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<b>Ingredients:</b><br />
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15 ice cubes<br />
3/4 cup coconut or almond milk<br />
12-15 strawberries<br />
1 banana<br />
1/2 cup granola<br />
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<b>Instructions:</b><br />
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1. Blend the ice, milk, strawberries, and banana first until smooth. Then add your granola on top and blend for just a few seconds.<br />
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The granola gives your smoothie a little bit more of texture and helps you feel fuller without having to drink so much :)Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-35364603010007256882014-05-30T15:14:00.001-06:002014-05-30T15:15:36.025-06:00Pan-Crisped Avocado Deviled Eggs over Salad with Dressing made from the left over filling! Yes Please!!So I was watching some random old channel the other night and I was too lazy to change the channel and then all of a sudden they had this 5-minute segment of cooking. There was all of a sudden a lady in the kitchen and she was making deviled eggs and I thought to myself that that was nothing new and then she did this crazy awesome thing!! She fried the tops of them!!! And then I immediately thought to myself that I could do the same thing but make it healthier by adding avocado instead of mayo and not using the type of oil she used but lightly browning the tops with bread crumbs and a little olive oil. Let me tell you....this is A-M-A-Z-I-N-G!<br />
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<br />
Egg time: 25 minutes<br />
Prep time: 25 minutes<br />
Cook time: 2-3 minutes<br />
<br />
<b>Ingredients:</b><br />
<br />
8 hard boiled eggs<br />
1/4 tsp. garlic powder<br />
1/4 tsp. onion powder<br />
1/8 tsp. pepper<br />
2 tsp. parsley<br />
1 ripe avocado, mashed<br />
2 tsp. Dijon Mustard<br />
1/2 lemon, squeezed, just the juice<br />
1/4 cup Panko bread crumbs<br />
<br />
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<br />
<b>Instructions:</b><br />
<br />
1. Hard boil eight eggs.<br />
<br />
2. When they are done, de-shell them and then cut them in half. Pop out the yolk and place them all in a bowl.<br />
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3. In the bowl, with all of the egg yolks, add the remaining of the ingredients <b>EXCEPT</b> the bread crumbs.<br />
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4. Mix really well.<br />
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5. Spoon the mixture back into the eggs but keep the mixture level with the rest of the egg. Don't get a mound forming.<br />
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6. In a bowl add the bread crumbs, then dip mixture side down to get a nice coating on top of the eggs.<br />
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7. In a wide pan, add a tiny bit of olive oil and set on medium-low heat. When the pan is ready add the eggs, bread crumbs down for 3-5 minutes.<br />
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8. Check to make sure they are browning after 3 minutes and remove any that are done and keep the ones that are not done on for longer.<br />
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Now, you can do one of two things..or both I don't care! You can just pop these bad boys in you mouth and enjoy them as is...or you can make it a meal by making some dressing out of the left over stuffing and put over a nice egg salad!<br />
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<br />
<b>Dressing Ingredients:</b><br />
<br />
Remaining egg mixture<br />
4 tbsp. olive oil<br />
1 tsp. Dijon Mustard<br />
3 tbsp. milk<br />
<br />
<br />
<b>Instructions:</b><br />
<br />
1. Just mix it all together!<br />
<br />
Let's look at that end result again, shall we?<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-21643966095965178402014-05-29T17:50:00.000-06:002014-05-30T14:50:09.594-06:00Baked Crunchy Granola French Toast Sticks! Seriously yumI love french toast sticks or just french toast in general. But the preparation can get a bit boring sometimes. So I changed it up a little and added some ground up granola to the outside of them and then decided to bake the sticks instead of cooking them on a griddle. They turned out so nice and crispy and warm....mmmmm they just explode in your mouth!<br />
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<br />
Prep time: 15 minutes<br />
Cook time: 15 minutes<br />
Serves: 2<br />
<br />
<b>Ingredients:</b><br />
<br />
4 slices of your favorite bread, cut into three strips each<br />
2 eggs<br />
1/4 cup milk<br />
1/2 tsp. cinnamon<br />
1/2 tsp. vanilla<br />
2 cups of your favorite granola, ground to make a little more fine<br />
<br />
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<br />
<b>Instructions:</b><br />
<br />
1. Preheat your oven to 350 degrees.<br />
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2. Slice your 4 pieces of bread into three pieces each.<br />
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3. Mix together the eggs, milk, cinnamon, and vanilla in a bowl.<br />
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4. In a separate bowl add the granola and then with the bottom of a sturdy cup, grind the granola into smaller pieces.<br />
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5. Dip the bread slices into the egg mixture and then the granola and then place on a non-stick baking pan or make sure you spray non-stick stray before you place the french toast sticks.<br />
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6. Bake at 350 degrees for 15 minutes!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-23427016079478262012014-05-28T19:07:00.001-06:002014-05-30T14:50:46.712-06:00Power BreakfastI'm going to keep this pretty short and too the point. To have an awesome day and to feel good you HAVE to eat breakfast. Now that doesn't mean go stuff your face with a donut and call it breakfast, I'm talking about a real, healthy, clean eating breakfast. One that will get your metabolism going and pump your body full of awesome nutrients that it can use to help you get up and get going the whole day.<br />
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Here is an awesome breakfast that does not involve any bread at all, low in fat, and full of protein!<br />
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Prep time: 15 minutes<br />
Cook time: 15 minutes<br />
Serves: How ever many you choose to do!<br />
<br />
<b>Ingredients:</b><br />
<br />
Portobello Mushrooms<br />
Spinach Leaves<br />
Organic Eggs<br />
Red Bell Pepper<br />
Pepper<br />
Parsley<br />
Cheese (optional)<br />
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<b>Instructions:</b><br />
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1. Pre-heat oven to 400 degrees.<br />
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2. Clean your mushrooms with a damp paper towel and remove the stems. Then if you would like place thin slices of cheese on top. Lastly, top with spinach leaves. Place on a baking sheet in the oven for 10 minutes.<br />
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3. While the mushrooms are cooking you can cook the eggs!<br />
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4. Slice your bell pepper into rings. Place them in a pan over medium heat. Let the pan get warm for a little bit.<br />
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5. When the pan is warm enough, crack your eggs inside the bell pepper rings. (I cannot stand runny eggs so I broke the yolk on two of them and left one runny for my husband)<br />
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6. Season with pepper and parsley.<br />
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7. Remove the mushrooms from the oven and top them with your eggs. And you have one dang of a healthy and delicious breakfast.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-84499329826141809952014-05-27T15:03:00.000-06:002014-05-27T15:05:37.463-06:00Baked Oven Roasted Chicken and Spinach Sandwiched with Mustard Poppy Seed Dressing! Quick and easy meal with awesome leftovers for the next dayIn an earlier post, I did a meal that took simple ingredients and turned them into a yummy meal that took about 15 minutes to put together. <a href="http://kreepinkitchen.blogspot.com/2014/05/15-minute-dinner-corn-muffin-waffle.html" target="_blank">Check it out here!</a> I love those kinds of meals. Effortless, affordable, nutritious, and good! This meal is right along those lines. It uses ingredients you almost always buy at the grocery store or that are very common in your house, it uses cheap ingredients (but they are still healthy!) and is crazy good. So without further ado, here is the recipe for some delicious sandwiches.<br />
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Prep time: 15 minutes<br />
Cook time: 35 minutes<br />
Yields: 12 sandwiches or 6 people<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
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<b>Inside the sandwiches:</b><br />
1 dozen pre-made rolls (Hawaiian Rolls are the best or your local grocery store homemade rolls)<br />
1/2 medium onion<br />
A half to three quarters of a pound of sliced Oven Chicken Breast lunch meat<br />
Sliced pepper jack cheese<br />
Bunch of Spinach<br />
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<b>Mustard-Poppy Seed Dressing:</b><br />
1/2 cup plain Greek yogurt<br />
2 tbsp. prepared yellow mustard<br />
1/2 tsp. garlic powder<br />
4 tbsp. honey<br />
1 tbsp. white vinegar<br />
1 tsp. poppy seeds<br />
dash of pepper<br />
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<b><span style="font-size: large;">Instructions:</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
1. To make the dressing, just mix all the ingredients together in a bowl. Stir really well. Set aside.<br />
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2. Pre-heat oven to 350 degrees. Also, get out a baking pan. Mine was a 9x13.<br />
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3. Cut the onion in half. Then make small slices along the half to get half-circles of onion strips.<br />
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4. In a pan on medium heat, add a little bit of olive oil and then add the onions. Cook the onions, continually stirring for 5 minutes until they are golden brown. Remove from heat.<br />
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5. Take your dozen rolls and cut them in half horizontally.<br />
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6. Spread a generous amount of your Mustard-Poppy Seed dressing on the bottom half of the rolls.<br />
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7. Add a nice layer of your sliced Chicken Breast meat.<br />
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8. Then cover with spinach leaves.<br />
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9. On top of the spinach leaves, add your slices of pepper jack cheese.<br />
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10. Lastly, top with your cooked onions.<br />
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11. Put the tops of the rolls back on the sandwiches. <b>Note: I was not smart and loaded up the sandwiches and put them together before I transferred them to the baking pan. It would have been wiser to put the bottom half of the rolls in the pan before I loaded them up with all the ingredients. haha hopefully you read this before you make the same mistake I did!</b><br />
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12. Lastly, brush or spoon a generous amount of the Mustard-Poppy Seed dressing on top of the rolls.<br />
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13. Pop in the oven at 350 degrees for 20 minutes with foil on top, and then 10 minutes without the foil.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-36898618178206713392014-05-22T19:37:00.003-06:002014-05-30T14:52:15.342-06:00Delicious Spinach PiesOkay here is my little lecture on why restaurants are naughty and why we fall into their trap. Appetizers are lovely. They hit the spot when you are craving something crunchy or salty or cheesy. They also trick us into thinking they are healthy. Let's look at some numbers:<br />
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<span style="color: blue;">At the Cheesecake Factory I have always enjoyed their Avocado Egg Rolls. I think this would be a smart order because it has avocado and other vegetables in it. One order has 6 pieces and it is suppose to serve 2-4 people. This is not including dipping sauces.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">960 calories</span><br />
<span style="color: blue;">1130 mg 49% sodium</span><br />
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<span style="color: purple;">At Outback Steakhouse, the Bloomin' Onion is a popular item. People think that it is not too bad because it is an onion, a vegetable, and it was only deep fried for a second. One onion is suppose to serve 6. This is not including dipping sauces.</span><br />
<span style="color: purple;"><br /></span>
<span style="color: purple;">1948 calories</span><br />
<span style="color: purple;">1440 calories from fat</span><br />
<span style="color: purple;">4085 mg. 170% sodium</span><br />
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<span style="color: blue;">The last example goes back to the Cheesecake Factory and their Fire Roasted Fresh Artichoke. Again another vegetable. It is suppose to serve 2-4 people.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1030 calories</span><br />
<span style="color: blue;">760 mg. 34% sodium</span><br />
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Now, I did not do this to make people feel bad or to discourage them to not enjoy one of these amazing appetizers every once in a while. But just to make you be aware. Maybe plan ahead. It takes 5 minutes on your phone to look up a restaurants nutritional facts and they will tell you exactly what each item has in it.<br />
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<span style="color: purple;">Cool Fact: Mozzarella Sticks are far more better to eat than any of those options above! Who would have thought?!</span><br />
<span style="color: purple;"><br /></span>
<span style="color: purple;"><br /></span>
Now back to my post. I have recreated Spinach Bites or Spinach Rolls, whatever you choose to call them, and tried to cut back on certain ingredients and replace others to try to bring that calorie count down but still keeping their delicious taste because duh...that's why we love them!<br />
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Prep time: 20 minutes<br />
Cook time: 20 minutes<br />
Yields: about 8 spinach pies<br />
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Ingredients:<br />
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1 box Puff Pastry Sheets, thawed<br />
1 package (10 oz) frozen spinach, thawed<br />
4 tbsp. sour cream<br />
1 tsp. minced garlic<br />
1 tsp. lemon pepper<br />
1 cup shredded Pepper Jack cheese<br />
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Instructions:<br />
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1. Heat a skillet on medium heat. And preheat the oven to 375 degrees.<br />
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2. Add the teaspoon of garlic and let cook for about 1-2 minutes in the warm skillet.<br />
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3. Then add the thawed spinach and cook for about 3 minutes until all of the spinach is warm.<br />
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4. In a bowl combine the sour cream, lemon pepper, and cheese. Then add the spinach mixture.<br />
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5. Mix really well.<br />
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6. The pastry puff sheets come in long rows so cut each row in half. Sorry I forgot to take a picture. But make sure your pastry puff is completely thawed. It takes about 40 minutes when taken directly from the freezer.<br />
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7. Place each square of pastry puff in a cup cake pan. Then place a spoonful of the spinach mixture inside.<br />
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8. Place the cupcake pan(s) in the oven at 375 degrees for 20 minutes. Watch so they don't burn but the edges will turn a nice brown color.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-47238773028752073862014-05-16T20:44:00.002-06:002014-05-16T20:46:22.955-06:00Healthy Bok Choy Stir-FryThis recipe brings me back to why I love to cook. When I was younger I was very fortunate to have great parents that helped me learn and grow everyday. They actually took the time to be with me and to show me things that sometimes the world can't. I have told in my About Me page that my love for cooking came from watching my mom in the kitchen when I was younger. While that is still true, my mom wasn't the only one who liked and was good and cooking. So was my dad. My dad had a different approach to cooking though. He never followed a recipe and came up with amazing meals from off the top of his head. This recipe being one of those. So fixing this recipe on my own tonight made me think of how awesome my family is!<br />
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Now this recipe isn't hard and it includes basic ingredients but the way it comes together is brilliant!<br />
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Prep time: 20 minutes<br />
Cook time: 15 minutes<br />
Serving Size: 4-6 people<br />
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Ingredients:<br />
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1 lb. of cubed chicken<br />
1/3 box of angel hair pasta<br />
1 cup (15 oz can) baby corn, drained<br />
1/2 cup (8 oz can) water chestnuts, drained and cut in half<br />
2 cups of mushrooms<br />
3 cups chopped broccoli<br />
1 bunch of bok choy<br />
1/4 cup water<br />
1 cup stir fry Teriyaki sauce, divided<br />
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Instructions:<br />
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1. First, get all of your vegetables drained and cut. In a bowl combine the mushrooms, baby corn, and water chestnuts. In a separate bowl just have the broccoli.<br />
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2. To cut the bok choy, leave the bunch intact. I always like to cut off discard the very top of the leaves because most of the time they are brown and wilted. After that just make thin slices all the way down the stock until you are no longer cutting any green leaves. Make the slices about 1/2 inch wide. See picture. This should give you about 4 cups of chopped bok choy.<br />
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Place the bok choy in the strainer you will be using to drain your pasta. I will explain why the bok choy goes in the strainer and not just in a bowl a little later.<br />
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3. Now that the prep is done, you will need two pans/pots. One pan to cook the chicken and vegetables and the other to cook the pasta. Go ahead and start the water pot to cook the pasta.<br />
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4. In the pan, place the 1 pound of cubed chicken and 1/3 cup of the Teriyaki Sauce on medium heat. Cook until half way done.<br />
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5. When the chicken is half cooked, add the broccoli and 1/4 cup water. Cover and let sit on medium heat for 10 minutes....about the same time it will take for your pasta to cook which you should start now!<br />
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6. When your pasta is done, pour the noodles over the bok choy in the strainer and let it sit there until you complete the rest of the meal.<br />
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7. After the chicken and broccoli have cooked for 10 minutes, remove the cover and add the mushrooms, baby corn, and water chestnuts and another 1/3 cup of Teriyaki Sauce.<br />
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8. Stir well then cover and let sit for 5 minutes.<br />
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9. Then add the noodles and bok choy! You will notice that the hot water and the noodles cooked the bok choy. Then add the last 1/3 cup of Teriyaki Sauce to complete the meal. Stir well and serve!<br />
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MMMMMMM!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-68591105904642503422014-05-12T18:29:00.002-06:002014-05-12T18:31:13.930-06:0015 minute dinner! Corn Muffin Waffle Tacos...a mix between sweet and spicy makes this dish extra tastyI'm back! I know to some of you I was never gone but I took a wonderful vacation with my two sisters and mom. We picked a great cruise that started in Los Angles and made its way up the coast of California and into Canada. It was a blast. We laughed and ate and toured cities and ate and ate and ate....haha it was so nice to have all three meals made for me! A much appreciated break from cooking for a little bit. Of course my favorite stop was at Ghirardelli's in San Francisco. I had to get my chocolate duh!<br />
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So today I bring you a 15 minute meal. Why? Because that is all I really wanted to spend on fixing dinner tonight lol where is that chef when you need him? Oh ya, I left him behind :( haha<br />
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But isn't that how we all feel every once in a while? We want to serve our family a good, healthy, tasteful meal every night but sometimes don't have the time or energy to do so. But with this meal I think you can hit all three of those goals with a smile and without breaking a sweat.<br />
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Here is what you need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHs11ddYVz6_GVvRrsrdGzw_79_HirW7N4MkajvOrT38u__hPvaysJbNn3sAzGMdE6QErBqO7byUwjgItirTt7OBOxEo9w00XaoLpEfDTvYFlvMfniFeeXhR2FDGElrJK8r6uFj8FlwTT/s1600/IMG_20140501_185008890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHs11ddYVz6_GVvRrsrdGzw_79_HirW7N4MkajvOrT38u__hPvaysJbNn3sAzGMdE6QErBqO7byUwjgItirTt7OBOxEo9w00XaoLpEfDTvYFlvMfniFeeXhR2FDGElrJK8r6uFj8FlwTT/s1600/IMG_20140501_185008890.jpg" height="180" width="320" /></a></div>
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(and a package of ground turkey meat not pictured..it was already on the stove cooking when I took this picture!)</div>
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Prep time: 5 minutes</div>
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Cook time: 10 minutes</div>
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Yields: 3 Corn Muffin Waffles</div>
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Ingredients:</div>
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1 box of Jiffy Corn Muffin Mix</div>
<div style="text-align: left;">
1 lb. of ground turkey</div>
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1 can of low-sodium Chili Beans</div>
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Olives</div>
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Lettuce</div>
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Onions</div>
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Any other vegetable topping you like: tomato, avocado, etc.</div>
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Light Sour Cream</div>
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<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fkreepinkitchen.blogspot.com%2F2014%2F05%2F15-minute-dinner-corn-muffin-waffle.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-dJKMW8Jc0Js%2FU3FmbV3n_cI%2FAAAAAAAADbI%2Fw7HgT2y8Voo%2Fs1600%2FIMG_20140501_190808161.jpg&description=15%20minute%20dinner!%20Corn%20Muffin%20Waffle%20Tacos...a%20mix%20between%20sweet%20and%20spicy%20makes%20this%20dish%20extra%20tasty" data-pin-do="buttonPin" data-pin-config="beside" data-pin-color="red"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a>
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Instructions:</div>
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1. In a pan, brown your ground turkey and season to your liking. We like our meat spicy so I seasoned it with pepper and chili powder.</div>
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2. Follow the instructions on the Jiffy Corn Muffin box. When ready, use a waffle iron to bake each batch.</div>
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(sorry that is not the best picture...one of the pieces crumbled when I removed it from the waffle maker)</div>
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3. Top your corn muffin waffle with your lettuce, meat, beans, olives, onions, and sour cream! Easy as that!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaohc0VlQUKRDw3AaRC9x430JOJfVDiI9sjM9RuS6NqBaCLrv3BVDCHQr0QUEG1q7HC2MpizSZf_lR2QbNI4jFcagdEf_MLrmb8uIl2-RPvSmtNLzanhPtS_5Ff2R7gSm3CeD1pZidEP_P/s1600/IMG_20140501_190808161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaohc0VlQUKRDw3AaRC9x430JOJfVDiI9sjM9RuS6NqBaCLrv3BVDCHQr0QUEG1q7HC2MpizSZf_lR2QbNI4jFcagdEf_MLrmb8uIl2-RPvSmtNLzanhPtS_5Ff2R7gSm3CeD1pZidEP_P/s1600/IMG_20140501_190808161.jpg" height="320" width="180" /></a></div>
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It is so simple and basic but the flavors in the dish is what makes it new and exciting. The corn muffin waffle is sweet but the meat and onions bring in a little bit of spiciness that just makes it fantastic! </div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-17233633281991171712014-04-30T16:57:00.000-06:002014-04-30T17:16:34.565-06:00Honey BBQ Salad Dressing with an Avocado and Shrimp Salad (no mayo or butter used in anything!)Here I go again with honey...and barbecue sauce...and shrimp! haha I seriously cannot get enough of these three ingredients and I love using them in so many ways. So let's get to it shall we?!<br />
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Let's start with the Honey BBQ Salad Dressing...what is so nice about it? It is mayo free and low in fat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWsZaMStKCY-C4gusoEHknLATpqXC5ZE5eR3Ogfl95jtKhGhWvz5RoGajnY6A4tUpylVTZd-VfUkUTpaetbWElku1vq2vc4oKL_j_sR23tYuJ3IHvRLDnPONGa159iw0TOAXCubj4Nqkw/s1600/IMG_20140427_163124768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWsZaMStKCY-C4gusoEHknLATpqXC5ZE5eR3Ogfl95jtKhGhWvz5RoGajnY6A4tUpylVTZd-VfUkUTpaetbWElku1vq2vc4oKL_j_sR23tYuJ3IHvRLDnPONGa159iw0TOAXCubj4Nqkw/s1600/IMG_20140427_163124768.jpg" height="320" width="180" /></a></div>
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Prep time: 10 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLMgc99D9CLIbOmPWVPsaNeFYLrKvrznR0eyJgbg9VB5uNDievUBbBJacKtD3_0yWewSvJMhSN8CTTLN4neS3-qa_CzT_bjiQM1mniRYOh7ZuA6zzoqruRVyjEpxlpRm19MnT0dWuJtkZ/s1600/IMG_20140427_161537108_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLMgc99D9CLIbOmPWVPsaNeFYLrKvrznR0eyJgbg9VB5uNDievUBbBJacKtD3_0yWewSvJMhSN8CTTLN4neS3-qa_CzT_bjiQM1mniRYOh7ZuA6zzoqruRVyjEpxlpRm19MnT0dWuJtkZ/s1600/IMG_20140427_161537108_HDR.jpg" height="320" width="180" /></a></div>
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(I added milk to make it thinner so that is not pictured here...sorry!)</div>
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Ingredients:<br />
<br />
1/2 cup plain or vanilla Greek yogurt<br />
1/2 cup low fat milk<br />
1/2 cup your favorite Barbecue sauce<br />
1 tbsp.honey<br />
1/4 tsp. pepper<br />
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Instructions:<br />
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1. Mix all together!<br />
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Now I used this dressing to go over my shrimp and avocado salad. So let me tell you how I cooked my shrimp without any butter and also kept it low in fat!<br />
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Prep time: 10 minutes<br />
Cook time: 6 minutes<br />
Yields: 30 shrimp<br />
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Ingredients:<br />
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1 tsp. olive oil<br />
1/3 cup chicken broth<br />
1 tbsp. lime juice<br />
1/4 tsp. pepper<br />
1/4 tsp. cilantro flakes<br />
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Instructions:<br />
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1. The prep time comes from getting your shrimp ready. Make sure you de-shell and de-vein your shrimp.<br />
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2. In a pan, heat the olive oil on medium heat.<br />
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3. Then add your shrimp.<br />
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4. Then add the rest of the ingredients and cook about 3 minutes on both sides of the shrimp until they are pink.<br />
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Cooking it this way gives the shrimp enough flavor but doesn't drown the shrimp in tons of flavors and washes away the light fresh taste. It's perfect!<br />
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To create the salad I used fresh chopped Romaine lettuce, 10 pieces of shrimp, avocado, and red bell pepper. Yum Yum Yum! Then top with a little bit of the Honey BBQ Salad dressing and you have a healthy light dinner :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-24029764698271531072014-04-30T16:25:00.000-06:002014-06-16T19:49:46.703-06:00Peanut Butter and Jelly Sandwich Cookies to die for!Lately I have been craving my whole grain bread toasted with some nice peanut butter or almond butter on it for breakfast or after a workout. Sometimes I just get stuck in a little grove and I eat the same thing over and over again for a while. Well my toast wasn't cutting it for me anymore haha so I moved on to a little dessert. I decided to turn my favorite little pick-me-up snack into a delicious sandwich cookie! Peanut butter cookies with jam frosting spread in between....yum!<br />
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<br />
Prep time: 20 minutes<br />
Cook time: 8 minutes<br />
Yields: 10 sandwich cookies<br />
<br />
Ingredients:<br />
<br />
1/4 cup unsalted butter (half a stick)<br />
1/4 cup coconut oil<br />
1 & 1/4 cup brown sugar<br />
3 tbsp. milk<br />
1 tbsp. vanilla extract<br />
3/4 cup peanut butter<br />
1 egg<br />
1 & 3/4 cups whole wheat flour<br />
1/2 tsp. salt<br />
3 tsp. baking powder<br />
<br />
<a data-pin-color="red" data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fkreepinkitchen.blogspot.com%2F2014%2F04%2Fpeanut-butter-and-jelly-sandwich.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-mwMAX_5zCBE%2FU2FxLlBR0mI%2FAAAAAAAADKE%2F1GJHHEjjQDo%2Fs1600%2FIMG_0521.jpg&description=Peanut%20Butter%20and%20Jelly%20Sandwich%20Cookies%20to%20die%20for!%20They%20are%20healthy%2C%20made%20with%20half%20the%20butter%20than%20normal%20cookies%20and%20substituted%20with%20coconut%20oil!"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a>
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Instructions:<br />
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1. In a bowl combine the unsalted butter, coconut oil, brown sugar, milk, and vanilla extract. Mix on medium until the butter and coconut oil is blended and there are no large pieces.<br />
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2. Next add the egg and peanut butter. Mix well.<br />
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3. In a separate bowl combine the flour, salt, and baking powder. Shift until the ingredients are blended.<br />
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4. Slowly add the flour mixture to the peanut butter mixture and again blend until there is no dry flour and the mixture is smooth.<br />
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5. I always love to chill my cookie dough for at least 30-60 minutes so feel free to do so as well. During that time I made the jelly mixture to go in-between the cookies when they are done. But to save space on this post I will tell you how to finish the cookies right now...<br />
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<br />
6. After the dough has chilled preheat your oven to 375 degrees.<br />
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7. Scoop the dough into balls and place on a non-stick cookie sheet. Then flatten the balls with the back of a spoon.<br />
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8. Then do the criss-cross thing we always seem to do with peanut butter cookies...and not any other type of cookie....who even thought to do this anyways?! haha but it looks good so do it!<br />
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9. Bake at 375 degrees for 7-9 minutes (mine were perfect right at 8 minutes)<br />
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Now with the delicious jam frosting to go in the middle of two of these amazing cookies!<br />
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Prep time: 5 minutes<br />
Yields: about 2 cups<br />
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<br />
Ingredients:<br />
<br />
10.6 oz. container of cool whip<br />
1/2 cup of jam or jelly (you choose the flavor!)<br />
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<br />
Instructions:<br />
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1. Combine both ingredients in a bowl and mix well!<br />
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Place a nice amount of the jam mixture in between two cookies and enjoy :)<br />
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(Note: since the frosting was made up of cool whip, I kept my cookies in the fridge on a plate with just plastic wrap over the top. They stayed soft, fresh, and lasted a week and a half! Now I know some of you are thinking that cookies in your house never even make it through a day but it's just me and my husband and we don't eat dessert everyday.)<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-36214954604913292772014-04-27T12:05:00.001-06:002014-04-27T12:05:39.654-06:00Tropical Ground Chicken BurgersAlright! It's getting warm outside people and that means cooking meals regularly outside on the barbecue...or my husband cooks outside on the barbecue haha I just prep the food! So of course the go-to-food to throw on the good ol' barbecue is beef, beef, beef, and more beef....don't get me wrong, I'm sure it is good...if I ate beef, but I bet that even my beef loving husband gets tired of eating it over and over again. So out comes the ground turkey and ground chicken!<br />
<br />
Ground chicken has such an unique taste to it. To me it tastes very earthy and it can be very bland if you don't season it or dress it up correctly. So I decided to make me a chicken burger that was more towards a veggie burger with a tropical twist to it...and the result...light, healthy, and delicious!<br />
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Prep time: 20 minutes<br />
Cook time: 30 minutes<br />
<br />
Ingredients:<br />
<br />
2 pounds ground chicken<br />
1/2 large red pepper, diced<br />
1 large ripe mango, peeled and diced<br />
5 green onions<br />
1 Serrano or jalapeno pepper, finely diced<br />
1 egg<br />
1/4 cup flour<br />
1/4 cup parsley<br />
1 tsp. pepper<br />
<br />
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Instructions:<br />
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1. Mix all ingredients in bowl and combine really well.<br />
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2. Form into patties. My batch formed 10 patties.<br />
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3. Cook on barbecue for about 30 minutes on medium heat. Serve on whole wheat buns and enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com1tag:blogger.com,1999:blog-6885440987518574376.post-5595908001710876092014-04-27T11:33:00.002-06:002014-04-27T11:34:28.556-06:00Ground Turkey Cowboy Crack cooked in a Crock-pot! So dang goodOh this dip....how do I even start describing this dip? It is AMAZING! During football season this past year, I of course had to start making a wide variety of finger foods and snacks. There are so many options out there and I have heard or cooked a lot of them. So I had to start being creative and start mixing recipes and trying new things. It was then that I just kept it simple and added seven common ingredients to make a dip that just explodes in your mouth. It is so addicting and you just can't stop! It is cheesy, spicy, and meaty...three things my man and all guys love :)<br />
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<br />
Prep time: 10 minutes<br />
Cook time: 2 hours<br />
Servings: a ton!<br />
<br />
<br />
Ingredients:<br />
<br />
2 pounds ground turkey<br />
2 cans corn, drained<br />
2 can Rotel diced tomatoes<br />
2 eight oz. packages of cream cheese<br />
1 sixteen oz. package of Velveeta cheese (I prefer using Mexican or Jalapeno flavored)<br />
1 finely diced jalapeno<br />
1 tsp. chili powder<br />
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Instructions:<br />
<br />
1. Cook the ground turkey first. Cook it until no longer pink and I just seasoned it with pepper.<br />
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2. Place the cream cheese and Velveeta cheese in the crock pot first.<br />
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3. Then add the drained corn and tomatoes.<br />
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4. Add the finely diced jalapeno!<br />
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5. Then put the cooked ground turkey on top! Cover and cook on high for 1 hour and then low for the second hour. Stirring occasionally.<br />
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6. After the cheese has melted then add the chili powder.<br />
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7. And it's done! Try not to eat too much ;)<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-39392663701364271452014-04-21T14:55:00.000-06:002014-04-21T14:56:56.919-06:00Berries, Cake, and Chocolate Mousse layered in a Mason Jar Dessert!My second dessert post! I am finding it hard to post on desserts because my main focus is to find and post on healthy, unique, meals and snacks people may not have heard before. But when it comes to desserts they all kind of fall in the same 3 categories: cookies, cakes, and brownies....and you can't forget about pumpkin! haha I love making fun of all the pumpkin recipes! It just seems like someone will take one of the cookie, cake, and brownie recipes and add pumpkin to it and then act all proud that they just come up with something so new and so great! lol No don't get me wrong, I applaud anyone who cooks and comes up with their own recipes. It is a hard and scary thing to do.<br />
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So what have I come up with this time? 4 things that I love all put together in one jar: cake, chocolate mousse, cool whip, and berries! This is so easy and light that it won't even seem like you are ruining your diet by eating this.<br />
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Here is what I used:<br />
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<br />
Ingredients:<br />
<br />
1 box of cake mix<br />
1 box of Jell-o Chocolate Mousse<br />
Frozen Berries<br />
Cool Whip<br />
Mason Jar<br />
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Instructions:<br />
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1. Cook the cake mix as instructed on box.<br />
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2. Cook the Jell-o Chocolate Mousse as instructed on box.<br />
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3. Layer all 4 ingredients in any order!<br />
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I made this for 3 people and all three jars were layered completely different. That's what makes this fun!<br />
<br />
One example of layering that I liked was: cake, chocolate mousse, cool whip, berries, cake, chocolate mousse, and berries!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-12393534769601673832014-04-21T14:28:00.003-06:002014-04-21T14:34:10.096-06:00So Flavorful, So Moist Turkey Meatloaf Cupcakes with Mashed Potatoes and GravyI hope everyone had a great Easter! We sure did :) Remembering our Lord Jesus Christ and everything that he did for us sure is an amazing blessing!<br />
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The one and only thing I truly love about holidays is that it brings families together and being able to spend a day with our loved ones. And enjoying FOOD of course :)<br />
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So what did I make this Easter holiday? The most best meatloaf I love too cook formed in a cupcake pan with mashed potatoes and gravy and corn on the cob and asparagus! It was a meal of all meals.<br />
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On this page I will give you the recipes for the meatloaf, mashed potatoes, and gravy!<br />
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(I forgot the egg in the picture!)</div>
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Meatloaf Ingredients:<br />
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1 tsp. olive oil<br />
1/2 cup chopped yellow onion<br />
1/3 cup chopped red pepper<br />
1/3 cup chopped mushrooms<br />
1 tsp. oregano<br />
1 tsp. garlic<br />
1 lb. ground turkey<br />
1/2 cup ketchup<br />
1/2 cup breadcrumbs<br />
1 tbsp. mustard<br />
1 tsp. Worcestershire sauce<br />
1/4 tsp. ground pepper<br />
1 large egg<br />
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Instructions:<br />
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1. Preheat oven to 350 degrees.<br />
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2. In a skillet, heat the olive oil on medium heat. Add the chopped onion, chopped red pepper, chopped mushrooms, oregano, and garlic. Saute for about 3-5 minutes or when the onion is transparent and then turn off heat. Let it cool while you mix the other ingredients.<br />
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3. In a bowl combine the turkey, ketchup, breadcrumbs, mustard, Worcestershire sauce, pepper, egg, and then the onion mixture from the stove.<br />
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4. Spray your cupcake pan with non-stick spray. I used a jumbo sized cupcake pan which is like 2 normal cupcakes as one. I was able to fill 5 of them up, so if you used a normal cupcake pan you should be able to fill 10!<br />
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5. Bake at 350 degrees for 40-45 minutes if you use a jumbo pan or 30-35 minutes for a regular pan or until a thermometer reaches 160 degrees. Let stand for 5 minutes before you take them out and serve.<br />
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<br />
While the meatloaf is in the oven you can start your gravy!<br />
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(Note: this is NOT a healthy gravy recipe but it is so dang good and you only use a little bit of it so it is not that bad)<br />
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Gravy Ingredients:<br />
<br />
1/2 cup butter (one stick)<br />
1/2 cup flour<br />
1 tsp. garlic<br />
1/4 cup ketchup<br />
1 tsp. Dijon mustard<br />
1 tbsp. Worcestershire sauce<br />
4 cups (1 qt.) chicken broth<br />
1 tsp. pepper<br />
<br />
(notice a lot of the same ingredients as the meatloaf....it ties the dish in perfectly)<br />
<br />
Instructions:<br />
<br />
1. Melt the butter in a skillet over medium-low heat. Add the flour and stir for 5 minutes. The flour will start to smell like pie crust. Then add the garlic.<br />
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2. Then stir in the rest of the ingredients: chicken broth first, ketchup, Dijon mustard, Worcestershire sauce, and pepper.<br />
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3. Bring to a simmer and then reduce the heat to low, cover and simmer for 20 minutes.<br />
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<br />
Now the mashed potatoes. I do these last because if the meatloaf gets done before you finish the mashed potatoes they are perfectly fine just sitting there. Same as the gravy. You can just turn off the heat and it will stay warm!<br />
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<br />
Ingredients:<br />
<br />
4 cups chopped golden potatoes<br />
1/2 cup low fat milk<br />
1/2 cup low fat sour cream<br />
1 tsp. pepper<br />
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Instructions:<br />
<br />
1. Start a large pot of water on the stove. You can get it to start boiling while you peel and cut the potatoes.<br />
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2. Peel and cut the potatoes into halves and then half again to get 4 cups.<br />
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3. Dump the cut potatoes into the pot of water and cover. If the water is not boiling yet wait to set the timer until it starts to boil. After the water is boiling let them boil for 10 minutes.<br />
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4. Drain into a strainer and then move the potatoes to a bowl. Mash them using a potato masher and then add the milk, sour cream, and pepper. Mix a little bit more and then your done!<br />
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<br />
Now combine all three parts of this meal and you get something pretty incredible!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-45046543069803135792014-04-17T19:51:00.000-06:002014-04-18T15:03:08.422-06:00Chicken and Rice Stuffed Cabbage EnchiladasIf you have been following my blog, you know by now that my husband and I love Mexican food! But a lot of the time Mexican food is secretly packing more calories than you think. Anything that you can substitute helps and I have come up with the perfect healthy alternative to Chicken Enchiladas! Replace cream of chicken soup with homemade soup and replace the tortilla with cabbage. I have been thinking up this recipe for months and I finally just had to make it. And I am so glad I did! It is amazing and packed with tons of flavor. :)<br />
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This recipe takes an hour to make and it helps if you have another person help you. My husband makes a great helper if I literally walk him through every step... haha but he is a good sport!<br />
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So you are going to have four things going: rice, homemade creamy soup, cabbage, and the chicken mixture! I know it sounds like a lot but each of the steps are pretty easy.<br />
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<br />
1. Start your rice. I never buy minute rice so with my rice cooker it takes about 30 minutes to cook white rice and about 40 minutes to cook brown rice. So start the rice accordingly. I used white rice so I started it first and let it do its thing while I worked on the other three parts and it was perfect timing. I cooked 1 cup uncooked rice and when it was done cooking I used about 1.25 cups of cooked rice.<br />
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2. Homemade cream of whatever soup! haha you can use this base to be any "cream of" soup...chicken, mushroom, celery...etc. The reason I am making my own is that I can not stand the canned stuff. Have you ever looked at the nutritional facts on those????!??? HOLY SODIUM! 31% DV and that was even with the reduced sodium can....that is disgusting!!! Not even to mention all the other preservative crap. ewww. Okay sorry about my rant, so on to the soup!<br />
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Ingredients:<br />
<br />
2 tbsp. unsalted butter<br />
3 tbsp. flour<br />
1/2 cup low-fat milk<br />
1/2 cup fat free, low sodium chicken broth<br />
1/4 tsp. pepper<br />
1/4 tsp. paprika<br />
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Instructions:<br />
<br />
Melt the butter over medium-low heat. After the butter has melted add the flour and whisk well for 1 minute.<br />
<br />
Slowly add the milk and chicken broth and whisk until it begins to thicken, about 2-4 minutes. Season with the pepper and paprika!<br />
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The batch made 8 ounces of soup. A regular can of cream of chicken soup is 10.75 ounces so its pretty close and doesn't make a difference.<br />
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<br />
3. The cabbage! There are two important things you need to do with the cabbage before you can use it as your shell. You need to de-core it and boil it to make it soft and to help remove the leaves from the head.<br />
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Instructions:<br />
<br />
Start a large pot of boiling water. While you are waiting for the water to boil you need to de-core the cabbage.<br />
<br />
With a thin knife, cut around the core in a square. As you cut further down, have all four sides meet at a point. Like an upside down square pyramid (haha yes that's my math side kicking in but honestly I don't know what other way to describe it)<br />
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You have just de-cored the cabbage so that none of the leaves are stuck to the head.<br />
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Place the head in the large pot of boiling water. Let it sit in the boiling water for 5 minutes.<br />
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The easiest way to take the head of cabbage out of the boiling water is to take some tongs and grab the head by placing one of the prongs in the space where the core was and the other prong on the outside of the head as far as you can.<br />
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After you have removed the cabbage you will notice that the leaves are bright green and the leaves come off very easily.<br />
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Now there is one more step to the cabbage. The leaves are warm and very flexible but if you tried to roll them up you would notice that it is hard to because of the stem that goes down the middle. All you have to do is slice the stem down a little bit.<br />
<br />
To do this, make sure you are slicing off the stem on the side where it sticks out more. It is the side of the leaf that was facing outwards while on the head of cabbage.<br />
<br />
Take a thin knife and slice down the stem and only remove the part that was sticking above the rest of the leaf. (See picture)<br />
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And there you go! Cabbage is done!<br />
<br />
So all you have to do now is mix together the chicken mixture, stuff, and cook!<br />
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Chicken Enchiladas<br />
<br />
Prep time: 40 minutes<br />
Cook time: 20 minutes<br />
Servings: makes 8 rolls or 4 people<br />
<br />
Chicken Mixture Ingredients:<br />
<br />
1.25 cups of cooked white rice<br />
1.5 cups of cooked shredded chicken (remember my helpful hint of always using rotisserie chicken when you can, it saves so much time on cooking throughout the week)<br />
1 can of sliced olives<br />
1 cup shredded pepper jack cheese<br />
8 ounces of our homemade "cream of" soup (or if you don't have time then the regular 10.75 ounces of cream of chicken soup is fine but just know how much sodium you are adding to your meal)<br />
1/2 cup of enchilada sauce and then the rest of the can for the bottom of the skillet and on top!<br />
<br />
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Instructions:<br />
<br />
Add the ingredients in a bowl and mix all together.<br />
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(the second picture is with the enchilada sauce)<br />
<br />
<br />
Now take one of your cabbage leaves and place a nice heap of mixture on it.<br />
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Pinch the sides in and then roll.<br />
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Repeat with 8 leaves!<br />
<br />
To finishing cooking the enchiladas, we are going to use a skillet. Heat to 250 degrees. Spread enchilada sauce to cover the entire bottom of your skillet an then place your 8 rolls of cabbage on top.<br />
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Top with a little bit more of enchilada sauce, cover and cook for 20 minutes.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-84719238329372474172014-04-15T11:59:00.000-06:002014-06-14T13:44:10.007-06:00Chicken Gyros with Tangy Cucumber SauceMMMMMM Gyros! I love me some Greek food! But whenever I go out to get some it always seems like the gyros are dripping with fat and loaded with tons of calories. Which doesn't make sense because if you think about the ingredients it should be a pretty healthy meal. Pita bread, lettuce, tomato, cucumber...but where they get you is with the meat and that delicious creamy sauce. But don't worry, there is always a healthy substitute to everything.<br />
<br />
This meal can be cooked under 30 minutes it is so easy!!<br />
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Ingredients for the Chicken:<br />
<br />
1.5 pounds of chicken breast cut into 1 inch strips<br />
1 tbsp. olive oil<br />
1/4 cup lemon juice<br />
2 tsp. minced garlic<br />
1 tsp. yellow mustard<br />
1 tsp. oregano<br />
1/2 tsp. pepper<br />
<br />
Instructions:<br />
<br />
1. Heat the olive oil in a pan on medium heat. Then add the chicken. Let the chicken cook until both sides just barley turn white.<br />
<br />
2. Add the lemon juice, garlic, mustard, oregano, and pepper. Mix everything really well. Reduce the heat to medium low and cover.<br />
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3. Let it cook the remainder of the time covered and in the liquid so that the chicken can stay moist and absorb the flavor.<br />
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While the chicken in cooking you can whip up the sauce!<br />
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<br />
Ingredients for the Cucumber Sauce:<br />
<br />
1/2 cup or 1/2 a peeled chopped cucumber<br />
2/3 cup plain or vanilla Greek yogurt (a 5.3 oz container)<br />
1/2 tsp. dill weed<br />
1/4 tsp. basil<br />
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Instructions:<br />
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1. In a small bowl add the yogurt, dill weed, and basil. Mix really well.<br />
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2. Next, peel the skin off of the cucumber. Then to get small, thin slices you are going to take the peeler and peel the top part of the cucumber, the circle part.<br />
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3. Add the cucumber to the yogurt mix and there you go!<br />
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Now putting it all together!<br />
<br />
Start with your pita bread, I had whole wheat, then put a few slices of chicken topped with your cucumber sauce and then your additional toppings. I had sliced tomatoes, onion, and lettuce.<br />
<br />
NOTE: My husband had leftovers and said the leftovers where even better! He put the chicken on the pita bread and stuck it in the microwave for about 30 seconds and he said the pita bread was even better when it was warm! So try heating up your bread before you eat it!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-23144335971273941462014-04-11T10:14:00.000-06:002014-04-11T10:15:27.726-06:00Skinny Swedish Meatball RecipeOkay so a while back I did a <a href="http://kreepinkitchen.blogspot.com/2014/02/healthy-bbq-turkey-meatball-sandwich.html" target="_blank">BBQ meatball recipe</a> where I baked the meatballs. Baking meatballs is a healthy way to cook them because they are not sitting in oil and they can actually drain some fat off of them while cooking. Well on that post I promised I would do a recipe where I boiled the meatballs. Now there are certain recipes that you can do this with and for the others I would say no. Boiling the meatballs keeps them perfectly round and they also keep them super moist and it is just as healthy as baking them if not even more ...but....they do not have any crisp to them. So boil meatballs when you have a recipe where you keep the meatballs in a sauce. The sauce will not necessarily stick to the meatballs but it will absorb in. You would have to transfer a spoonful of sauce with the meatballs to get the flavor of your dish. If you want to coat the meatballs in like BBQ sauce or sweet and sour sauce then it helps if the meatballs have a crispy exterior so that the sauce can stick to it but not have to sit in it. You can just transfer the meatballs over to your plate without any additional sauce and it holds the flavor. I hope that makes sense....if not remember this trick. Sticky sauces stick to the meatball so bake and runny sauces have to be used with the meatball so boil.<br />
<br />
So since people like to put additional sauce with their Swedish meatballs on their plate, I was able to boil my meatballs! And it is really easy. Easier than baking :)<br />
<br />
Meatball recipe:<br />
<br />
Ingredients:<br />
<br />
1 lb. of ground turkey<br />
1/3 cup finely diced onion<br />
1/4 cup Panko bread crumbs<br />
1 large egg<br />
1/4 tsp. allspice<br />
1/4 tsp. nutmeg<br />
1/4 tsp. pepper<br />
<br />
Instructions:<br />
<br />
1. Combine all the ingredients into a bowl and mix really well.<br />
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2. Let chill in fridge for about 30 minutes to help it bind together.<br />
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3. After the 30 minutes in the fridge, start a large pot of boiling water. While you are waiting for the water to boil, roll your meatballs.<br />
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4. Mine were small this time about 1- 1.5 inch in diameter. It made 30 meatballs.<br />
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5. When your water is boiling just drop in the meatballs. They will sink at first and then float. Boil for about 10-12 minutes.<br />
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<br />
On the other hand...the sauce! While the meatballs are boiling you can start your sauce. If the 10-12 minutes gets over for your meatballs before you are done with the sauce just turn off the heat and let the meatballs sit in the water. The nice thing about boiling them is that you can't over cook them and they will always stay moist! Win Win!<br />
<br />
For the sauce:<br />
<br />
Ingredients:<br />
<br />
1 tbsp. olive oil<br />
1/4 cup chopped onion<br />
1/4 cup unsalted butter<br />
1/3 cup flour<br />
4 cups chicken or vegetable broth (always choose fat-free, low sodium)<br />
3/4 cup light sour cream<br />
2 tbsp. parsley<br />
1 tsp. pepper<br />
<br />
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<br />
Instructions:<br />
<br />
1. Heat 1 tablespoon of olive oil in a large pan over medium heat and then add the onion. Cook until translucent.<br />
<br />
2. When the onions are translucent, add the butter and stir until completely melted.<br />
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3. Add your flour and mix until all the flour is wet and incorporated.<br />
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4. Slowly add in the chicken or vegetable broth. Whisk until mixture is smooth and there are no chucks. Bring to a boil. Takes about 5 minutes.<br />
<br />
5. Add the sour cream and again mix really well.<br />
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6. Lastly, add the parsley and pepper and then transfer your cooked meatballs over into the sauce. Do not transfer any of the water that the meatballs boiled in!<br />
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Serve over brown rice and enjoy :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-60673840933206423662014-04-07T22:03:00.000-06:002014-04-11T09:23:26.176-06:00Healthy Fish Tacos with mayo free Cole-SlawFinally all moved!!!! YAY! I am seriously not moving for like 10 years now...moving is the worst.<br />
<br />
So the weather is getting warmer and that means lighter meals. There is just something about warm weather that makes you not want to eat heavy meals or a lot of food. But that's okay because warmer weather means swim suit season and we all know what that means....every girl starts to freak out! haha But it's okay, we will all be alright this year if we just stick to healthy whole foods.<br />
<br />
So tonight was definitely a fish taco night. I usually use tilapia or cod and cod sounded really yummy. But we all know that it is the cole-slaw that goes on top that usually makes it or breaks it. The cole-slaw that I make is mayo free and packed with tons of flavor.<br />
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Ingredients:<br />
<br />
1/2 cup fat free Greek yogurt<br />
1/2 tsp. cumin<br />
1 tsp. garlic powder<br />
1/2 tsp. chili powder<br />
2 tsp. lime juice<br />
1 tsp. vinegar<br />
1 jalapeno, diced<br />
2.5 cups of cole-slaw or finely chopped cabbage<br />
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Instructions:<br />
<br />
1. Measure and pour all of the ingredients into a bowl saving the cabbage for last and mix really well. Make sure all of the ingredients have blended.<br />
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<br />
2. Cover and place in fridge for 30 minutes for the flavors to set in. This is just the perfect amount of time for you to cook your fish!<br />
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<br />
<br />
Breading your fish:<br />
<br />
Ingredients:<br />
<br />
1/4 cup flour<br />
1 egg, beaten<br />
1/2 cup panko bread crumbs<br />
<br />
Instructions:<br />
<br />
1. Set up a dipping station with three bowls and each of the three ingredients in a separate bowl.<br />
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2. I used four 4 ounce pieces of cod.<br />
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3. Dip each piece in flour covering it completely, then egg, and lastly the bread crumbs.<br />
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4. Transfer to a hot pan with a little bit of olive oil. No more than 1 tbsp.<br />
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5. I cooked the pieces of cod as whole pieces and I didn't cut them up before hand so that I didn't have to dip a million pieces. So since they were bigger and thicker it took about 10 minutes per side. If you decide to cut them up into smaller bites then it should only take about 2 minutes per side.<br />
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6. I know that my fish is done when it becomes flaky and falls apart by the slightest touch. I cut them into smaller pieces when they were done to make putting pieces in the taco easier!<br />
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Enjoy :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0tag:blogger.com,1999:blog-6885440987518574376.post-5556670604549038442014-04-01T20:46:00.000-06:002014-04-01T20:51:09.860-06:00Toasted Sesame Tofu SaladMoving is the worst right?! Not only is the packing and cleaning the pits but when you are moving more than a few miles down the road then your food comes into play too. You have to force yourself to be creative to use up the food that has been creeping in the corners of your fridge for ages and to de-thaw all the wonders from your freezer. Being a person who loves to cook this has been a nightmare! Not having fresh ingredients to use in every meal is killing me!!!!!!<br />
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But there was light at the end of the lame dinner tunnel tonight. After two weeks of cleaning out the fridge and freezer and part of the pantry it was time to just make a trip to the grocery store for a few days kitchen staples. I was craving a fresh healthy salad. So I grabbed some tofu and made a protein packed salad with hard boiled eggs and sunflower seeds. And it was delicious and didn't take more than 30 minutes from start to finish :)<br />
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I'll tell you everything I included at the end of my post but right now lets focus on the tofu part....mmmmmm!<br />
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Okay, now I know a TON of people are thinking..."Tofu, eww I'm not eating that!" But in reality, tofu is a blank canvas that you can turn into anything your heart desires. It can be used in so many ways you would be surprised. My meat lover husband even likes it as a meat substitute every once in a while!<br />
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Here is the tofu I love to cook with! Now to keep the tofu's spongy texture it has to sit in liquid. You have to drain as much as the liquid as you can before you cook with it.<br />
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1. Take the tofu out of the container and place on a plate with a paper towel underneath the tofu to help absorb the liquid. Then place another plate on top of the tofu and then a can on top to give some weight to the tofu to help squeeze out as much liquid as possible.<br />
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2. Let it sit like this for 20 minutes, changing the paper towel mid-way at 10 minutes. This is also a great time to get your other toppings ready for the rest of your salad ;)<br />
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3. After your tofu has sat for 20 minutes you can start cooking it!<br />
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4. Cut the tofu in half like a hamburger bun. Then cut each half in half and then cut 1/2 inch strips.<br />
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5. Next, transfer the tofu to a plastic baggie and pour in 1/2 cup of corn starch. Seal the bag and shake well making sure all the tofu pieces are covered. The tofu is still going to be moist so the corn starch will stick to it without adding additional liquid.<br />
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6. In a pan on medium heat, add a little bit of olive oil, no more than 1 tbsp. to keep it healthy, and wait until it gets warm. Add the tofu. Each side should take about 5 minutes each to get a nice brownish color and get a crispy exterior.<br />
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7. After both sides of the tofu have cooked and have gotten crispy, turn off the heat. Then add your toasted sesame dressing. Since the pan will still be hot, the dressing will fuse to the tofu giving it an even more crispier exterior! It is just so delicious.<br />
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I forgot to measure how much I added but if I had to guess I would say about 1/2 cup....haha but honestly you can be the judge. Add a little at first and you will notice it will disappear quickly so just keep adding some until you notice the dressing sitting in the pan without sizzling away! (Great instructions right?! But seriously its just one of those ingredients that you add and know when to stop)<br />
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Prep time: 25 minutes<br />
Cook time: 12 minutes<br />
Serving Size: 4 people<br />
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Ingredients:<br />
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1 package of tofu<br />
1/2 cup corn starch<br />
1 tbsp. olive oil<br />
1/2 cup or so of toasted sesame dressing<br />
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This is a very high protein, super healthy salad without adding any meat! Can you believe it? So here is what I put on my salad:<br />
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Romaine lettuce<br />
Corn<br />
Red Bell Pepper<br />
1 hard boiled egg<br />
Sunflower seeds<br />
6 pieces of tofu<br />
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Enjoy :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/17488580697754364900noreply@blogger.com0