Chicken Satay with Shirataki Noodles & Garlic Green Beans

Quick, simple, delicious & nutritious! With yummy Asian flavors to boot!

Ingredients:
Chicken Breast Tenders
Shirataki Angel Hair
Green Beans
Mung Beans
Minced Garlic (I use fresh pre-minced)
Olive Oil Spary (Love my Misto!)
Peanut Satay Sauce
Salt & Pepper to taste

The Full Circle Sauce was better, IMO.

I used 2 of these packages

Nutrion Info

Here are some of the brands I used.








Directions:

First set a pot of water to boil so it's ready when you are.

Grill the chicken tenders over med heat (I use my stovetop grill sprayed with plenty of olive oil)
Remove to a platter and cover with foil.

The following steps overlap:

• Steam green beans in the Microwave for 3 mins
• Add the Shirataki Angel Hair to the water and prepare according to package directions.
• Spray the grill with more oil and add the green beans with garlic, salt & pepper to taste and toss around for 1-2 mins. Toss the mung beans in there for the last 30 seconds. Remove to a serving dish.

Once noodles are drained and dry toss with peanut satay sauce to taste.

Serve:

Put a few chicken tenders on each plate and drizzle with satay sauce. Place a small mound of noodles next to them, top with green beans and mung beans as a nice crunchy garnish and another drizzle of sauce.  Keep more sauce on hand for dipping the chicken.

ENJOY!!!

Easy Baked Manicotti

This is one of my favorite traditional Italian meals.  I've Never actually made it myself, but with this recipe I may just give it a try.

Ingredients:

2 cups pasta sauce, divided

1-3/4 cups reduced fat Ricotta Cheese

1-1/2 cups Shredded Mozzarella Cheese

1/2 cup  Grated Parmesan or Romano Cheese

1 egg, lightly beaten

1/4 cup  pesto (optional)

12 manicotti shells, cooked, rinsed in cold wate

Directions:

Heat oven to 350°F.

Spread 3/4 cup pasta sauce onto bottom of a 13x9-inch baking dish. 

Mix cheeses, egg and pesto (if using) until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.

Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining pasta sauce.

Bake 40 min. covered or until heated through.

Size-wise

Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Variation

If you prefer a more traditional style manicotti, simply omit the pesto.

Cavatappi Alla Caprese

Like a caprese salad but without the balsamic vinegar. Although I suspect that this would pair in a most excellent fashion alongside grilled chicken drizzled with a balsamic reduction glaze. Mmm!
Still, quite lovely just as it is, a simple vegetarian dish.

Ingredients
(Serves 6)
1 lb.  pasta
1 pint  grape tomatoes, quartered
2 tbs.  olive oil
1/2 tbs.  minced garlic
1/4 cup  fresh basil, chopped
1/4 pasta sauce
8 oz  part skim mozzarella, diced

Directions
Cook pasta according to package directions. Add a small amount of oil to the pot to prevent sticking. Drain and set aside.
While pasta cooks, mince garlic, dice tomatoes & mozzarella and chop the basil.
Use the same pot to soften garlic in the olive oil over med-low heat.
Toss pasta and all ingredients except cheese and mix until heated. Add salt & fresh ground black pepper to taste.
Toss in cheese, mix and serve.
A small amount of grated cheese sprinkled on each serving is a nice last touch


Read more: http://caloriecount.about.com/cavatappi-alla-caprese-recipe-r732875#ixzz1UgCv3Mf1

Desirée’s Dinner Menu

Week of February 27, 2011

Mini Meatball Calzones, served with garden salad.

Pizza crust loaded with chunky tomato sauce, meatballs and mozzarella cheese.

Tomato Basil Pasta with fresh mozzarella, served with sweet Italian sausage & garden salad.

A light and chunky tomato sauce with fresh chopped basil & chucks of fresh mozzarella served over cavatappi.

Mediterranean Pork Chops, served with couscous.

Simmered with fresh oregano, garlic, olive oil, summer squash, zucchini, green beans, diced tomatoes and sliced black olives.

Tacos Done Light, served with whole wheat tortillas, Spanish rice & fire-roasted corn.

A mix of seasoned ground beef and pork for a little less fat. Also served with classic taco fixin’s:  shredded lettuce, diced tomatoes, shredded cheese, sliced olives & salsa.

Asian Meatballs, served with Asian noodles & stir-fried vegetables.

Pork meatballs made with ginger, sesame oil and other Asian flavors for a far-east twist on a Mediterranean classic.

If you are what you eat...

then I must be crap! 
For whatever reason(s), in recent years, I've developed a very unhealthy relationship with food, but I'm trying to change that. I read an eye-opening article the other day about food myths and other good-to-know facts.  The part that stuck out most in my mind is this little tid-bit for you to chew on...

For a healthy and well balanced diet your plate should be half fruits &/or veggies (yes that's right I said HALF!), one quarter lean protein and one quarter complex carbs.  That is like a complete 180 for my family, and Americans in general.  I mean, I knew we needed to eat more fruits and veggies, but I didn't fully understand just how far off the mark we were.
STOP!....
...and think about this for a minute! When you go out to eat that is not the way your plate looks at all!!! It's more like half meat/half carbs (both of which are equal to two servings or more and likely not lean or complex to boot) and then an extra 1/8 - 1/4 veggies as an after thought. The vegetable is more like a garnish! Unless, or course, you order a vegetarian dish or a salad and even then there's probably ten times the amount of fat (dressing) you should eat.

So I am making a vow to meet this goal for my family as often as possible.

I have to say that I did this for myself yesterday and felt better than I have in a  l  o  n  g  time. I eat a bunch of fruits & veggies at each meal and for snacks. Though it was my lost calorie day (other than the day I had a stomach flu and didn't eat at all) I felt fuller longer all day. I was never starving. I felt the way I am supposed to feel and it felt good!

Wish us luck and I hope you and yours have the same success in healthy eating. ;D

Skillet BBQ Pork Chops

This is a classic from my childhood and oh so good! It's one of the first recipes I put in my recipe box when I moved out of the house; one of the first dishes I learned to prepare. It's pretty simple.  I'm not really sure why it's been so long since I last made it? Anyway, it was delicious and I thoroughly enjoyed it! The kids protested at first but once they had a taste of the sweet & tangy sauce they ate it up without complaint. Andrew loved it, but then he's the best eater in this house anyway. ;-)

Ingredients:
6 Pork Chops (I use boneless)
1 Tbs. Oil
1/3 C. Celery, chopped
2 Tbs. Brown Sugar
2 Tbs. Lemon Juice
1/2 tsp. dry mustard
salt & pepper to taste
2 cans Tomato sauce (8oz. each)

1 can Diced Tomatoes (15oz) optional, see tips below.

How To:
Brown chops in the oil over med heat for about 3-5 minutes per side. Set aside and add remaining ingredients to pan, stir to mix and return chops to the pan. Bring to a light boil, reduce heat to low and simmer, covered, for 1 hr. stirring occasionally.

Serve over whole wheat egg noodles or brown rice alongside your favorite veggie. My kids like steamed broccoli, green beans or baby carrots.

Tips:
Brown rice is a great choice as it takes almost as long to simmer.  Also, I love this sauce so much that I usually make 1.5 - 2 times the recipe and I like to add a can of diced tomatoes for a bit more texture but the main recipe listed above is the way my mother always made it.

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

A few nights ago I made a traditional meat and potatoes meal with pork chops, mashed and green beans. I thought I would put an Asian spin on some of the left-overs. I thought, Mmm nice and easy and nutritious meal. However, the kids thought...NO! Actually they whined, "I don't want the vegetables!" Much to my dismay this came from the one who usually eats them without a smidgen of trouble. Oh well better luck next time! ;-)

Anyway here are the details of our meal just in case you want to risk it with your own family. I had two grilled boneless pork chops which I diced and mixed in with a packaged fried rice mix in the interest of speed. I also had some of the green beans which were still rather crunchy which I stir-fried with some other veggies (carrots, broccoli and pea pods).

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Prep Time: 15 mins Total Time: 20 mins Servings: 4

Ingredients: 

2/3 C soy sauce
1/2 C chicken broth
1/3 C rice wine
3 1/2 TBS sugar
1 TBS sesame oil
1/4 tsp white pepper
2 TBS cooking oil
1 TBS minced garlic
1 TBS minced ginger
2 TBS cornstarch
1/4 cup water

Directions: 

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. 
2. Dissolve the cornstarch in 1/4 cup water. 
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. 
4. Add the soy sauce mixture; bring to a boil. 
5. Reduce heat to medium and cook for 1 minute. 
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Buffalo Chicken Salad Wraps

Tonight's dinner was sooo easy it seems crazy to post about it. But than again, it was sooo good it would be even more crazy NOT to post it. After all, those are my FAV meals - EASY but D-lish! Enjoy! :D


As you all know I am into making things super easy for myself, so I usually start with things where some of the work is already done. For example chicken tenders vs. breasts in this case and bags of salad, which in this case I chopped even more. It's not necessary but I like my salad fixin's chopped small, plus I think it's easier to wrap it.

Ingredients:
Chicken Tenders (6-8)
Olive oil
Hot sauce (your choice)
chopped romain lettuce
thin sliced carrots/celery (optional)
blue cheese dressing (your choice)
wrap (your choice)

How to:
Lightly brown chicken in a skillet with a little bit of oil, turning as needed. Prep your veggies while the chicken browns.  Chop the cooked chicken, return it to pan and add hot sauce stirring to coat well.  Set out your wraps load them and roll. So easy a monkey could do this!

I used the following "choice" items:
a few Tbs. Emeril's, red pepper sauce
a few drops of Taste of Thai, garlic chili pepper sauce
a good bit of Marzetti, light chunky blue cheese dressing
Joseph's flax, oat bran and whole wheat Lavash
(These wraps are healthy, soft and rectangular so they work very nicely!)

Please note:
I kept the chicken plain for the kids and just put the salad in a bowl for them. While the hubby and I enjoyed the wraps. Also he likes a side dish so I served him baby carrots on the side rather than in the wrap. The things we do for men!

The First Thanksgiving...

OK well MY first Thanksgiving, anyway! It totally rocked, like Plymouth only better.  I can't wait to tell you all about it, but right now I am spent so you'll have to wait a few days.  I have a very busy Family-Fun-Filled weekend ahead of me and then my son Andrew's 5th Bday is monday!. Good times! Gobble-Gobble!!!

Vegetable Chicken Stew

I think I would call our version of this stew Fall in New England Meets Little Italy.

Mom and I modified this online recipe slightly to better suit my taste and the items I had on hand. The results were fabulous! My only regret was the lack of a nice loaf of scali bread to go with! ;-)
Mangia! Enjoy!

 

Here is the link to the original recipe:

Chicken Vegetable Stew 

 

Here are the alterations we made:

• skipped the mushrooms (simply becase I don't like them)
• used a variety of colored carrots (which would have been even more beautiful in a clear broth!)
  note the carrots flavors were similar, but if you want different then parsnips would also be yummy)
• used a mix of white and red baby potatoes (less cutting)
• no rosemary available so we used a can of crushed toamtoes with Italian herbs which added a nice, get this, Italian flavor.
• substitued the whites of several scallions for the onion.
• included chick peas beacuse I love them and figured it would tie in well with the new Italian twist.
• skipped the flour (it seemed thick enough without it)
• added the whole can of crashed tomatoes and a whole small can of cambell's broth (since I had more stuff to begin with! ;-)
• again, should have had a nice loaf of Scali bread to soak up the tomatoe-based broth!

Mmmmm! Delizioso!

Please note:
I am a horrible speller, since they always made the kids who spelled the word incorrectly sit down.  DUH!!!Please further note: I am also not a very good typist, since my HS typing teacher was a drunk and didn't really teach me anything.  OOOPS! Therefore, please excuse any typos you may sea. Thanx!

PS - and my gramma ain't that good neither! ;-)

Orange-Soy Pork with Apple Sauce, and Roast Potatoes and Green Beans

A delicious complete meal from Rachael Ray's "Yum-O!" cook book.

Ingredients:
1 1/2 lbs. baby red-skin potatoes, halved
5 Tbs. olive oil
salt and pepper to taste
1 lb. green beans, trimmed and cut into 1.5 inch pieces
1/4 cup fresh chopped flat-leaf parsley
5 apples, peeled, cored and diced (RR suggests McIntosh, Honey Crisp or Gala)
1 cup apple cider (or juice plus some spices)
3 Tbs. dark brown sugar
4-6 boneless pork loin chops
zest and juice of one orange (1 1/2 oranges if using 6 chops)
1/4 cup tamari or soy sauce

Instructions:
Place the potatoes on a baking sheet. Drizzle with 3 Tbs. oil and season with salt and pepper. Roast for 10 minutes then add the green beans to the baking sheet, toss to combine and cook for an additional 15 minutes. Once cooked remove from the oven and sprinkle with the parsley.

While the potatoes roast, combine the apples, cider/juice and brown sugar in a medium pot over medium-high heat. Cook down to a chunky sauce, 10-15 minutes, stirring occasionally.  If the sauce begins to spatter as it bubbles, reduce the heat a bit.

Preheat a large skillet over medium-high heat with the remaining oil. Season the chops with salt and pepper, add to hot pan and brown chops for 4 minutes on each side. Remove chops from the pan. Combine orange zest, orange juice and tamari/soy sauce in the pan, mix and then return pork chops to the pan and cook for an addidtional 2 minutes, until the sauce has reduced. Serve the chops with some sauce drizzled on top and the apple sauce and vegetables alongside.

Please note:
I didn't have apple cider so I used apple juice but to make up for the missing bite that cider has I added a bit of cinnamon and/or nutmeg would also be good.

Love Meatballs

A Traditional Italian Family Meal, Made With Love!


When my Daddy was still alive (and healthy) he and my step-mom, Lisa loved to cook together. One thing they loved making together which I really loved eating together was a traditional Italian pasta meal with sauce and meatballs...plain and simple! They were always delicious and I mean like "Little Italy" delicious! Daddy and Lisa said it was because they were made with love and so they called them "Love Meatballs".

I don't know about you but...i love it! ;-)

Lisa and I got together about 2 weeks ago now and she showed me the love - meatballs that is! LOL! Anyway, it was a great day and a great meal and I felt Daddy with us the whole time! Now I will attempt to share the love with you. However, as is often the case in a "traditional" kitchen there are no measurements for this ~ You eye-ball it! So good luck! But I will at least list the ingredients and basic instructions - mostly to drill it into my own head. (-:


Sauce Ingredients:
2 28 oz. cans kitchen ready tomatoes
3 cans tomato paste
1 medium/large onion, minced
garlic, minced
chopped fresh basil, to taste
olive oil
sugar


Instructions:
Add a heavy coat of oil to a large pot or Dutch oven and heat over a medium flame. Add the onions to the hot oil, sauté lightly then add garlic and continue to sauté until both are golden. Then add the paste and brown it until thick and kind of clumpy. Add a little sugar to cut the acidity of the tomatoes, I think about 1-2 Tbs. Then add the kitchen ready tomatoes and one paste can-full of water. Simmer until heated through - bubbly and delicious. ;-)


Love Meatball Ingredients:
2+lbs ground beef (Daddy and Lisa say "more fat = more flavor" but you can make your own call IMO)
3 eggs, lightly beaten
Italian bread crumbs
add the following items to the breadcrumbs to taste:
    salt
    pepper
    grated cheese
    garlic and onion powders
water
milk


Instructions:
OK this is where it gets really hard to know how much. I'll have to play around a bit and let you know how I do in my first few solo attempts! ;-) Wish me luck!

Anyway, let the meat come to room temp. (so you don't freeze your hands off) and add to a large mixing bowl. Combine seasonings with the breadcrumbs and add to the meat along with the eggs mixing well with your hands. Add a splash each of water and milk (best to go slowly) until the meat mixture is moist and sticky but not too wet. Be careful not to over mix. Form into approximately 20 love meatballs balls. Fry'em in olive oil until browned on all sides and then simmer in sauce until moist and delicious! Mangia!


Please note: it is essential to serve with traditional scali bread or you may wake up with a stallion head in your bed the next day! :D

Mmmm...can't wait to try this one

I just found this recipe and it sounds D-lish to me! I may modify it slightly, but either way I'll let you know how it turns out once I give it a go!

Ginger-Pineapple-Fried-Rice

Kopy Kat

Recreating (or reinventing) your favorite restaurant selections...

I don't know about you, but my family LUVS to eat out. But it's costly right? Especially for a family of SIX like us!!! So I've come up with my own versions of a few of our FAVS. Maybe you'd like to give them a try? ~OR~ Have fun reinventing your own favorite restaurant classics!

The Sporkie (Bertucci's)
A traditional pizza topped with sausage and ricotta cheese. D-lish!!!
I buy fresh pre-made dough from my favorite grocery store (Roche Bros.), a ready-made pizza sauce, shredded blend pizza cheese, part skim ricotta and sausage links cut into chucks and cooked. Note: for a more authentic/homemade flavor you can also add some petite diced tomatoes with garlic and oil or actually make you own dough and sauce. I just don't have the time for such things! :D
Please note: This was tonight's dinner (along with a salad) and thought you might like to know that we're now stuffed fatter than the sauages atop the pizza! ;-)

Baked Tortellini and Chicken Gratinatti (Bertucci's)
Tortellini in a white sauce with diced tomatoes, grilled chicken and sprinkled with shredded Italian cheese blend then baked til hot and bubbly. A Hubby FAV!!!
I think it is Barilla that has a family sized bag of dried tortellini, which i use. Then again I use a pre-made alfredo sauce (because even though my homemade alfredo ROCKS THE HOUSE, I don't have the time so I save that for special occasions), canned diced tomatoes (again the garlic and oil kind are a tasty choice, but plain will do just fine too!) As for the chicken...here's another great chance to rollover some chicken you made earlier in the week. Especially if you used an Italian/garlic and herb/or similar marinade.
Please note: I use a rectangular baking dish becuase we like the crispy/chewy golden-brown cheese on top. Mmmm!!!

Enjoy!

Rollover Meals (a Rachel Ray term)

Waste Not, Want Not!

Times are tough folks!!! Besides both my Gandmothers (who helped raise me) lived throught the Great Depression - so I hate to through ANYTHING away (esp. food!!!)

So...here are a couple of great ways to make the most of your time, money and thus your meals. Enjoy!

When I have a small amount of left over meat (steak or pork) I dice it up and then save it to make fried rice a day or 2 later. I usually use brown rice, as it is a healthier choice. I also make the rice a day or 2 ahead, which I understand is what the pros recommend. I add some, soy sauce, sesame oil, frozen peas and scrambled eggs to the rice. Yummy! All you need now is your favorite fresh veggies for a stir-fry and you have a complete meal! Yay!!!

Left-over Chicken gets diced and turned into chicken salad for lunch wraps the next day. Always tasty!

I am posting these ideas as I have used them both this week with the leftover chicken from my greek salad nite and the maple pork as well.

Mediterranean Grilled Chicken & Pasta Salad

 A yumm-E-licious summer meal inspired by the taste of a traditional Greek Salad.

Ingredients:
2-3 lbs. boneless chicken breasts (or breast tenders)
Greek Vinegarett Dressing, divided
2 cups elbow macaroni
1 seedless cucumber, diced
2 tomates, seeded and diced (my picky family only eats them if they're seeded so it's worth it!!!)
crumbled feta
Kalamata or black olives, sliced

Directions:
Not that you really need them but here goes...
Marinate the chicken breasts in dressing in a ziploc bag over night. Grill. Slice and serve over the prepared pasta salad.

Slice, dice and seed veggies as indicated above. Combine veggies, cheese and toss with dressing to taste. Scoop onto pasta bowls and serve with the sliced chicken.

Asian Noodle Salad

Another great one for parties and, as is usually the case with me, super simple!

Ingredients:
2 packages of Oriental flavor Ramen noodles (use flavor packets for dressing)
1 package broccoli slaw
1-2 scallions thinly sliced (I use scissors)
1/2 C sliced almonds (I like toasted or glazed)

1/3 C rice or white vinegar
1/3 C vegetable oil
1/2 C sugar
1-2 tsp sesame oil

Directions:
Cook noodles for about 2 mins (slightly undercooked), drain and rinse with cold water.
Combine flavor packets, vinegar, oils and sugar in your desired serving bowl and mix well with a wire wisk. Toss in the remaining ingredients. Chill until ready to serve. Enjoy!

Grilled Maple-Dijon Pork-Chops

This is super simple and very tasty. A new take on your standard honey mustard. The maple flavor is a sweet and pleasant little twist.

Click here for the recipe

Please note: Also very tasty on chicken.

Barbecued Nibblers/Sweet-n-Sour Meatballs

Two super simple party food options for your crock-pot.

Barbecued Nibblers - Directions:

Set crock-pot to desired time/heat level. Add preserves, barbecue sauce and pineapple to pot and mix well. Add defrosted frozen meatballs and cocktail wieners. It’s that easy! If you want to make it more complicated then make your own meatballs!

Ingredients:

1 package frozen Swedish meatballs, thawed (we like Cooked Perfect Brand)

1 pkg. (16 oz.) cocktail wieners

1 jar (10 oz.) pineapple, apricot or peach preserves

1 cup Barbecue Sauce (we like Sweet Baby Ray’s Honey BBQ sauce)

1 can (20 oz.) pineapple chunks, drained



Sweet-n-Sour Meatballs - Directions:

Set crock-pot to desired time/heat level. Add jelly, ketchup and BBQ sauce (if desired) to the pot and mix well. Add defrosted frozen meatballs. Again, it’s that easy! If you want to make it more complicated then make your own grape jelly! ;-)

Ingredients:

1 package frozen Swedish meatballs, thawed (we like Cooked Perfect Brand)

1 jar (10 oz.) grape jelly

1 cup ketchup

For little kick add ½ cup Barbecue Sauce (we like Sweet Baby Ray’s Honey BBQ sauce)

Please note:

I don’t actually measure my sauce ingredients I just do it by eye depending on the size of the crowd.



Preparation Time: 10-20 minutes

Cook Time: ready when you are! that's the beauty of the drock-pot! ;-)

Asian Veal Meatballs

Directions:
Heat oven to 350 degrees F.
Combine ground veal, bread crumbs, mushrooms, egg, chopped green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.
Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan.
Bake in 350 degrees F oven 15 to 20 minutes or until lightly browned and not pink in center.
Combine cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Sprinkle with sliced green onion.

Ingredients:
1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 egg
2 tablespoons chopped green onion
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh ginger
1-1/2 teaspoons dark sesame oil
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
Thinly sliced green onion for garnish


Total preparation and cooking time: 45 minutes