Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘easy’

10-Minute Chicken Stir Fry

There’s really nothing better than a recipe that requires minimal ingredients and comes together in less than 15 minutes.  Especially when you happen to be taking classes at night that have you walking in the door around 10p.m. Monday through Thursday. Not the ideal situation for someone who likes to spend some time in the kitchen, but I’m making it work!

Because of my schedule, it’s essential that I have recipes on hand that are simple and healthy.  I really hate to have to grab fast food or order take out just because it’s late and I don’t want to wait any longer to eat dinner.  Enter: 10-minute stir fry.

This recipe is similar to my Shrimp and Brown Rice stir fry, but with much fewer ingredients!

10-Minute Chicken Stir Fry


Servings: 2-3

Ingredients:

The Asian Trinity

1 bag frozen stir fry vegetables (mine was a mix of mushrooms,

water chestnuts, red pepper, and broccoli)

3/4 pound chicken tenders (about 8), chopped into bite-size pieces

1 bag Steamfresh Brown Rice (cooked according to package directions)

1 tablespoon Reduced-Sodium Soy Sauce

3 tablespoons Stir Fry Sauce, divided into 2 and 1

1 tablespoon Kraft Toasted Sesame Asian dressing

salt, garlic powder, paprika, to taste

1 tablespoon toasted sesame seeds (optional)

Directions:

In a wok or large skillet, spray non-stick spray and heat over medium-high heat.  Throw in the chicken, season with salt, garlic powder and paprika, pour in 1 tablespoon stir fry sauce and cook until no longer pink, about 3-4 minutes.  Add the bag of frozen vegetables and cook for 5 minutes.

Add the remaining stir fry sauce, soy sauce and dressing.  Stir together and cook for another 1-2 minutes.  Serve over brown rice and sprinkle with sesame seeds.

On this particular night, I was in the mood for something sweet (OK, fine, that’s what I’m in the mood for every night after dinner).  Anyways, I picked up a box of Fiber One Banana Nut muffins, and I was excited to try them out as a breakfast treat for the following morning.  I was somewhat expecting them to be dry or bland, probably due to the fact that I opted to purchase them as a healthier alternative to the Betty Crocker box I was holding that called for 2 sticks of butter (my skinny bitch conscience got the best of me).  Well, I’m happy to report that they were delicious!

 

may have snagged a few bites when they came out of the oven.

 

Shhh!

Pot Roast Remix

 

We "meat" again...

It’s another cold night in Orlando!  Corey and I knew we were going to be in the mood for some hot food when we got home, so, this morning, I got to work on a pot roast and put it in the slow cooker.

I’ve posted a pot roast recipe previously, but this recipe is a little different.  I actually forgot to buy celery, so that didn’t make it in the mix.  As I mentioned in the other pot roast post, Corey’s mom has a great recipe which uses a jar of gravy, along with the other liquids.  I decided to go that route this time, except, a jar of Heinz Homestyle Rich Mushroom Gravy caught my eye, and I decided to go with that instead of turkey. When I was at the produce market over the weekend, I happened to pick up some white mushrooms, so I also added those to the pot, as well.  We cooked a big roast (3lb), so we will be eating those leftovers all weekend!

There’s just one problem.  The first step of slow-cooking pot roast involves browning each side of the meat before adding it to the pot.  Living in an apartment means my kitchen, and basically every other room in the place, gets filled immediately with smoke anytime I cook something on a higher heat level.  Not that big of a deal, right?

Tell that to this crazy dog:

“Let me in! LET ME IN!!!”

Every single time I cook and the slightest bit of smoke gets in the air, Bella goes running for the closet and hides until the smoke disappears.  This time, the door happened to closed, so she panicked even more.  I opened the door for her and got this look:

"Why must you torture me so?"

I guess we will be safe if there’s a real fire in the apartment!  Or…she will be safe in the closet?

We’re off to watch a movie, go to bed, and get our stomachs prepared for the Chili Cook-Off tomorrow morning!  We’re gonna get to taste over 50 chili’s…including one made with kangaroo meat?  Not sure how I feel about that, but I’ll take pictures!

Mushroom Pot Roast

Servings: 6

Ingredients:


3lb. Chuck Tender Roast

1 large onion, peeled and sliced into wedges

6 medium red potatoes, washed and cut into quarters

6-8 medium carrots, peeled and chopped into chunks

8-10 white mushrooms, stems removed and caps sliced

3 teaspoons garlic powder, 2 for the meat, 1 for the pot

2 teaspoons salt

1/2 teaspoon red pepper flakes

1 bay leaf

3 cups beef broth

1 jar Heinz Homestyle Rich Mushroom Gravy

1/2 cup water

Directions:

 

Before...

Heat a skillet over medium high heat and spray with nonstick spray.  Sprinkle each side of the roast with 2 teaspoons garlic powder and 2 teaspoons salt.  Brown on each side, about 4 minutes each.  Remove from skillet and place in slow cooker.  Add chopped veggies to the cooker.  Pour in the broth, water, gravy, and seasonings.  Give everything a big stir and place the lid on the cooker.  Cook on LOW for 8 hours.  Shred meat with 2 forks and serve!

 

After!

 

Cooking in College: Five Dolla Dinna

I would like to clear up a commonly believed myth that floats around college campuses everywhere.  You’ve probably heard it before, and you’ve definitely wanted to believe it.  Your professors and friends and parents have all said it.  When you graduate college, you are going to get a job that only people with college degrees can get, and you are going to make a lot of money and life will just be a piece of cake after that degree is finally in your hands.  Hate to break it to ya, kids, but that ain’t happenin’ in this economy! In fact, you might actually be more broke after college than you were in college, thanks to the slow but sure disappearance of Mommy and Daddy’s credit cards, gas cards, and especially those wonderful monthly bank account deposits.  Say goodbye.  Unless, of course, you’re just really lucky, in which case, I hate you.

Anyways, cooking in college or even right after college can be quite a challenge when you’re working with a budget.  That’s why there is only one thing to do when times are tough:

Drink.

Just kidding.  Kinda.

This week, I thought it would be fun to try and make dinners that cost under $5 per serving.  It was a success!  Cooking really is a lot cheaper than eating out for every meal; you just have to know how to shop!

Pesto Primavera


Servings: 4-5

Ingredients:


3/4 bag frozen vegetable medley (I used Japanese blend)

1/2 box Whole Wheat Fettucine

2 1/2 tablespoons pre-made Pesto

1 tablespoon Parmesan cheese, shredded, for topping

salt and garlic powder, to taste

Directions:

You will need 2 pots for this recipe.

Bring one pot of water to a boil, add a tablespoon of salt to the water.  Add the pasta to the boiling water and cook until tender, about 10 minutes.  Drain pasta.  Fill the other pot with water, but only fill it about a quarter of the way up.  Bring to a boil, add the frozen veggies, and cover with a lid.  Cook for about 5-6 minutes, until tender.  Drain the vegetables.  Add the pasta and the veggies to the bigger pot.  Add the pesto, salt and garlic powder, and stir everything together.  Serve with a sprinkling of parmesan.

Salad with Buffalo Ranch Dressing


Servings: 2

Ingredients:

1 heart of Romaine, chopped (or 2 cups of already-chopped Romaine lettuce)

1 tablespoon Light Ranch Dressing

2 tablespoons Frank’s Red Hot Buffalo Sauce

Directions:

Chop Romaine and add to 2 bowls.  In a separate bowl, mix the Ranch and Buffalo sauce together.  Drizzle over Romaine and serve.

How TO: Make a Simple, Cheap Tomato Sauce

I think many people assume that you have to be an Italian grandmother to make an amazing tomato sauce.  I’m here to tell you that’s not true!  I have several recipes for different pasta sauces, including basic marinara, bolognese, and even a vegetable bolognese (all to be posted in the future!) However, since I know that many college-age kids (and adults, too) don’t always have a wealth of ingredients hanging around in their pantries or fridges, I want to show you how to take a 79-cent can of plain Tomato Sauce and turn it into a flavorful sauce to be used on any kind of pasta or Italian dish of your choice.  This can be used just how it is, or it can be a building block for a more complex sauce.

Ingredients:

1 12-oz can of plain Tomato Sauce

1/3 of an onion, chopped

3 garlic cloves, chopped

1 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon black pepper

Drizzle of Extra Virgin Olive Oil

1 splash of dry white wine

Directions:

In a pot, heat the Extra Virgin Olive Oil over medium-heat.  After the pot is heated, throw in the diced onion.  Allow the onion to cook for about 4 minutes, until translucent, being sure to move them around frequently with a spatula.

Throw in the chopped garlic.  Let this cook for a minute, until the garlic is fragrant (careful, it burns fast!)

Next, add a healthy splash of white wine (around 3 tablespoons).

Move the onions and garlic around in the white wine with a spatula, scraping up any brown bits on the bottom of the pan.  After most of the alcohol has cooked out of the wine (about 2 1/2 minutes), pour in the can of tomato sauce.

Add the basil, oregano, pepper flakes, salt and pepper.  Let this simmer on medium-low heat for about 10 minutes, stirring occasionally.

That’s it!

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