Chinese Style Steamed Chicken

Chalk this one up as super easy, super quick, and super yummy! 

 I did this in my rice cooker with the steamer basket, but a steamer basket in a pot with boiling water would work as well. 

Chinese Style Steamed Chicken (South Beach Diet Cookbook)
2-4 boneless, skinless chicken breasts
4 cloves garlic, minced
1 tsp ginger (fresh or powdered)
2-3 Tbsp soy sauce
1 tsp red pepper flakes
4 cups broccoli florets

Fill bottom of steamer bowl with an inch of water and bring to a boil.  Combine chicken with garlic, ginger, soy sauce & red pepper flakes.  If you have time, let marinate for 30 minutes or longer.  Place chicken in steamer basket, pour remaining soy sauce over the chicken, close the lid and let cook for 5-7 minutes (the breasts I used were about 6 oz each and they took closer to 7 mins a side). 

Turn the chicken, add the broccoli, and steam for another 5-7 minutes.  Definitely use a meat thermometer if you can, the chicken is done when it reaches 165 degrees. 

The chicken turned out super moist and yummy, I was amazed at how easy this was!  Maybe next time I'll try steaming some rice at the same time....  as you turn the chicken and add the broccoli, leave the lid closed as much as possible so the heat does not escape.

Breakfast Cookies

I've been looking for a recipe like this for a while now. Most that I had found were nothing more than glorified chocolate chip cookies.  Now, I found one that I can feel good about giving to my kids for breakfast or a mid-morning snack!

1 cup whole wheat flour
1 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup finely shredded carrots (2 medium)
1/2 cup raisins

6 oz reduced-fat cream cheese, softened
2 tbsp maple syrup

Preheat oven to 350*.  Line 2 cookie sheets with parchment paper; set aside
In a small bowl, stir together flour, oats, baking powder, baking soda, pumpkin pie spice, and salt.
In a mixing bowl, combine the oil, sugars, and egg.  Slowly add carrots and raisins, then the flour mixture.
Drop dough 2 inches apart onto the prepared cookie sheets.  Bake each sheet for 10-12 minutes (for me it took 15 minutes) until the cookies begin to brown.  Let stand 1 minute on cookie sheet, then remove to cool on a wire rack.
For filling, in a small bowl mix cream cheese and maple syrup.  Spread 1 Tbsp between 2 cookies to make sandwiches.

I didn't make the filling, so I don't know how it turns out with it.  I would probably substitute honey for the maple syrup since I'm cheap :)  My batch made 24 cookies, they are about 100 calories each this way.  I didn't try it, but I'm sure you could substitute apple sauce for the oil.  They freeze wonderfully!

Meaty Mac n Cheese

I'm always looking for a good homemade Mac n Cheese recipe.  If you have one, post it!

Ingredients:
1 lb elbow pasta
4 cups broccoli florets, cut into bite-size pieces
1 lb cubed ham
2 tbsp milk, plus 1 cup
2 tbsp flour
1 tbsp butter
2 cups cheddar cheese, shredded
salt to taste (VERY important!)

Directions:
Cook the pasta according to directions, when the pasta has 5 minutes left to cook, add the broccoli.  Continue cooking until the pasta is al dente and the broccoli is bright green.

While the pasta cooks, make the sauce.  Combine 2 tbsp milk with the flour in a small bowl, stir until smooth.  Melt the butter over medium heat in a sauce-pan (don't let the butter brown or it will clump the milk/flour mixture).  Stir in the milk/flour mixture and whisk in the remaining 1 cup milk, stirring constantly.  Continue stirring until the sauce is the consistency of heavy cream, 2 to 3 minutes.  Remove from heat and stir in the cheese and ham until the sauce is smooth again.  Add salt to taste.

Toss the pasta mixture with the sauce and serve.

Optional topping:
Transfer the macaroni and cheese to a baking dish coated with cooking spray.  Combine 2 tbsp melted butter with 1/3 cup each bread crumbs and grated parmesan cheese.  Sprinkle the mixture on the pasta.  Bake at 450* until the topping is golden, 3 to 5 minutes.

Cheesy Pasta

The original name of this is "Cheesy Spirals" but I used Penne pasta, so I changed the name :)  This recipe is so easy and the kids loved, I was so sad I haven't tried it before now!

Ingredients:
16 oz pasta
1 lb ground beef
onion
garlic
28 oz spaghetti sauce
1 10.5oz can cheddar cheese soup, undiluted
italian seasoning
pepper
2 cups mozzarella cheese

Cook the pasta until right before "al dente".  Brown the ground beef with some onion and garlic.  Add the spaghetti sauce and cheddar cheese soup.  Stir until it is uniform throughout.  Add the italian seasoning and pepper to taste.  Remove from heat, add 2 cups of mozzarella cheese.  Mix in the pasta and put it into a greased casserole dish.  Bake in the oven at 350* for 30 minutes. 

You can also freeze this before you bake it.  Then thaw it and bake at 350* for 40 minutes.

Next time I'll try throwing in some veggies.

Pepperoni Pizza Puffs

Fridays are pizza nights around here.  I was looking for a way to mix things up.  This recipe was perfect and the kids loved them!

Pepperoni Pizza Puffs (from Rachael Ray magazine)
Serves 4

3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz pepperoni, diced (about 3/4 cup)
1/2 cup pizza sauce (see below for homemade recipe)
2 tbsp finely chopped basil

In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.  Stir in the mozzarella and pepperoni.  Let stand for 10 minutes.
In the meantime, preheat the oven to 375 and grease a 24 cup mini-muffin pan.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20-25 minutes.  Sprinkle the puffs with the basil (I left this out since I didn't have any fresh basil).

Homemade pizza sauce - (adapted from http://allrecipes.com/Recipe/Easy-Pizza-Sauce-III/Detail.aspx )
1 10.75 oz can tomato sauce
1 tbsp flour
2 tsp dried oregano
2 tsp dried basil
1/2 tsp sugar
1/2 tsp garlic salt
pepper to taste

Heat the ingredients in a saucepan, let simmer for 5-7 minutes.  You can also substitute tomato paste for the flour.
Use the pizza sauce for dipping sauce.

You can freeze these.  To reheat, bake them on a baking sheet in a 350 degree oven for 8-10 minutes.

These were really good with buffalo chicken wings and carrots and ranch dressing on the side.

Chicken Pot Pie

 I'll warn you right now, the way I did it (below) was pretty labor intensive, but well worth it.  I'm in a very "from scratch" mode right now.  Feel free to use frozen pie crust to make your job a little easier.

Ingredients

• 3 chicken breasts, skinless
• 2 cups chicken broth (see below)
•  1 potato
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables
• salt and pepper to taste
• 1/4 teaspoon garlic powder

Directions

1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. Save the broth.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6. Add chicken broth and bring to a boil. After it has become thick, add the potato.
7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8. Pour mixture into a 9x13 pan and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven. 
9. Brush both sides of the pie shell with egg whites or butter.
10. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Crust:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled
• 1/2 cup cube butter, chilled
•  1/4 cup plus 3 tablespoons ice water

Directions

1. Mix the flour and salt together in a medium size bowl.  Cut in the cold shortening & butter until the mixture resembles coarse crumbs (since the shortening and butter are chilled, you'll have to mix for a few minutes).  Drizzle the ice water ice water over the mixture until the dough comes together in a ball - add more water a few drops at at a time if needed..
2. Gently gather dough particles together into a ball.  Put it between two pieces of wax paper to make it easier to roll out.  At this point you can either divide the dough into two balls and use one crust on bottom and one on top, or leave it as is for one thick crust on top.

 Done this way, the filling doesn't have much juice or moisture.  I've also done this with a can of cream of chicken soup + 1 can milk in lieu of the chicken broth and flour. 

These are the two recipes I used as a basis for this one:

http://allrecipes.com/Recipe/Chicken-Pot-Pie-II-2/Detail.aspx

http://allrecipes.com/Recipe/Basic-Flaky-Pie-Crust/Detail.aspx 

Porcupine Meatballs

Porcupine Meatballs

Ingredients:
1 1/2 pound lean ground beef
2/3 cup long-grain rice, uncooked
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
1/2 - 1 cup water
2 teaspoons Worcestershire sauce

Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixtureinto 1 1/2-inch balls.
Place the meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the meatballs. Cover and bake at 350° F. oven for about 45 minutes.

Uncover and bake 15 to 20 minutes longer.

Serves 4 to 6.

Zucchini Tomato Salad

Yet another zucchini recipe!

Cut 2 tomatoes and one zucchini into cubes. You want to have an even amount of each.



Add as much ranch dressing as you like. Fabulous and easy salad! My kids love this.

Egg Rolls

NOTE: I usually don't measure ingredients, I just dump. However, I will do my best to give estimations. If I don't - know it is a dash (which for me is less than a tsp.)

Ingredients
* 6 cups cabbage, shredded
* 1 carrot, shredded
* 2 TB. chopped onion (I used dried onion)
* 1 lb. ground pork
* 2 TB. soy sauce
* 1 TB. Hoisin Sauce
* 1/4-1/2 tsp. sesame seed oil
* Garlic Powder to taste
* Black pepper to taste
Saute pork in pan, add onion and veggies for remaining 5 minutes. Add soy sauce and seasoning. Remove from heat to cool a little before you wrap them.
NOTE: This go around, I didn't have pork or carrot - so I used ground beef and corn instead. They were still very tasty. My 2 1/2 year and 18 month old LOVE these.

Next you will need:
* 1 egg, beaten
* 1 pkg. egg roll wrappers
* olive oil
Stuff egg rolls - direction are on the back of the egg roll wrapper. I brush all edges with the beaten egg. Then, instead of deep frying, I brush the outside with olive oil and broil them for 3-4 minutes on each side. Much more healthier!!
Serve with sweet and sour sauce. (sorry, not a very good plate to display.)

Sweet & Sour Sauce
* 1 c. sugar
* 1/2 c. white vinegar
* garlic powder
* onion powder
* ginger
* pepper
* apple cider vinegar
* pineapple juice
* red & yellow food coloring
Bring to a boil, thicken with corn starch, reduce and simmer. Serve with Rice on the side (not shown)

There is a better picture on my blog - and also features an idea for a dessert roll with left over wraps. They were yummy!

Also - if you don't think you'll ever use Hoisin sauce - think again. If you like Chinese food - BUY IT. I always make lettuce wraps - which I will feature next time I make them.