Monday, September 30, 2013

Tempeh Strips with Peanut Sauce and Broccoli

I know this seems like it doesn't fit wit some of my other recipes, and it doesn't.  But I'm trying to eat healthier and sometimes I like to branch out a little bit, outside my comfort zone and try something I wouldn't even suspect of myself.  I got this from my T25 nutrition guide which has a lot of healthy ideas.  T25 is a BeachBody program that I have been enjoying lately, and with it I've been trying to eat cleaner.

This recipe appealed to me because I always like peanut sauce and broccoli.  When I had a week off before starting my current job, I decided to try some of the ideas in the book.  It took me a bit to find some Tofu section at the grocery store (did you know it is near the produce?  At least it is in my grocery store). My Grocery store didn't have Tempeh so I used extra firm Tofu instead. I was surprised at how much I enjoyed this lunch and how filling it was.  I even made it again the next day.  The only thing I didn't like about it was that it isn't very practical for anyone who is at work all day.  I'm glad I tried something new though, and maybe I'll be a little more adventures and try some more tofu dishes in the future.

Tempeh Strips with Peanut Sauce and Broccoli
From: T25 Nutrition
Prep Time: 5 min
Cook Time: 13 min

2 tsp all natural almond (or peanut) butter
2 tsp rice vinegar (divided)
1 1/2 tsp reduced sodium soy sauce (divided)
4 oz tempeh, cut into thin strips
1 cup broccoli

1. Preheat oven to 350.  cover baking pan with aluminum foil and lightly coat with spray.

2. Combine almond butter, 1 1/2 tsp vinegar, and 1 tsp soy sauce in a small bowl and set aside.

3. Combine tempeh strips with remaining 1/2 tsp vinegar, and remaining 1/2 tsp soy sauce in a medium bowl.

4. Place tempeh on prepared baking pan.  Bake for 8 minutes, turn and bake fore 5 more minutes or until golden.

5.  Steam broccoli until desired tenderness.

6. Serve tempeh strips with steamed broccoli and almond/peanut sauce.

Friday, September 27, 2013

Freezer Meal - Crock Pot Hawaiian Chicken

This is another freezer meal I made a while back.  When I cooked it, I added some green pepper chunks  since I had them on hand. I have to be honest, this wasn't my favorite.  It wasn't bad per say, it was just kind of boring.  I might try to come up with a variation of this though because I like a good sweet and sour chicken, and in the crock pot even better.

Freezer Meal - Crock Pot Hawaiian Chicken
From: Making our Marx
Prep time: 10 min
Cook time: 6-7 hrs

2-3 chicken breasts
1/2 cup white sugar
1/2 cup vinegar
2 garlic cloves, minced
2 tbs soy sauce
1 can of large pineapple chunks
2 cup of pineapple juice (from can)

1. Place all ingredients into gallon freezer bag.  Get out as much air as possible when closing.  Freeze.

2.  To cook: Thaw, place contents of bag in crock pot and cook on low for 6-7 hours.  Shred and serve over rice.

*** I didn't read very closely since I was doing a bunch of these and cut the chicken into pieces instead of leaving them whole.  I think they should turn out fine though ****

Wednesday, September 25, 2013

Easy Spanish Rice

I was looking for an easy rice to go with a Mexican dish when I had some friends over the other day and was intrigued by this easy spanish rice recipe.   It is very easy to make (it doesn't get much easier than 2 ingredients) and is a good side dish if you are looking for something to go with Mexican food.  I would suggest it, and it is probably a lot healthier than the packets you can buy in the store.

Easy Spanish Rice
From: A Cowboy's Wife
Prep Time: 5 min
Cook TIme:

Mild salsa
1 Tbsp butter
Instant brown rice

1. Bring 1 cup water to boil.  Add butter and 1 cup salsa and return to a boil.

2. Stir in 1 cup of instant brown rice.  Cook for 5 minutes.  Remove from heat and let stand covered for 10 minutes.

Monday, September 23, 2013

Oreo Layer Dessert

This dessert is easy and isn't super heavy.  Not to say that it is healthy, it is just light and fluffy and tasty.  And easy and good one to bring for a group.

Oreo Layer Dessert
From: House 344
Prep Time: 15-20 min
Chill Time: 1-2 hrs

1 Pkg of regular Oreos
1/2 c. of Butter
1 large box instant chocolate pudding (and milk to make according to pkg)
2 (8oz) cool whips
8 oz cream cheese, softened
1 cup powdered sugar

1. Crush the whole package of cookies in food processor (or in a bag with a rolling pin). Save a 1/2 cup to sprinkle on top later.

2. Pour remaining crumbs in a 9x13 pan.  Melt butter and stir into crumb mix.  then press crumbs into bottom of the pan to make a crust.

3. Make Chocolate pudding according to package directions and let it set up in the fridge.

4.  In a mixing bowl blend cream cheese until smooth.  Add powdered sugar and mix.  Fold in 1 8oz container of cool whip.

5. In pan, top oreo layer with cream cheese mix.  Then layer on pudding.  Then layer on the last 8oz container of cool whip.  Sprinkle with remaining oreo's on top

6. Cover and refrigerate until ready to serve.

Monday, September 9, 2013

Caprese Skewers

We did a wine tasting a few weeks ago and since I had a lot of grape tomatoes from my tomato plant, I thought this would be a nice light appetizer to serve.  They were very easy to make, and the plate was empty at the last of the night so everyone liked them (including us!).

Caprese Skewers
From: Elizabeth's Dutch Oven
Prep Time: 20 min

Small grape tomatoes
Fresh Mozzarella balls (small pearl ones), cut in half
Fresh Basil Leaves, washed, dried, and cut in half
Olive Oil
Balsamic Vinegar
Salt and Pepper

1. Wash and dry tomatoes and basil leaves.  Put one tomato on a toothpick, then fold over 1/2 a basil leaf and put it on the toothpick, then a mozzarella half.  Repeat until you have the desired amount of skewers.

2. Place on serving dish and sprinkle with salt and pepper and drizzle with Olive oil and balsamic vinegar right before serving.

Thursday, September 5, 2013

Easy Feta Dip

This dip was totally easy to make and was quite good.  I think it might have been a little better on toasted bread, so I'll try that next time.

Easy Feta Dip
From: The Girl Who Ate Everything
Prep Time: 20 min

1/2 cup olive Oil
3-5 roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 oz feta cheese, grumbled
2-3 teaspoons greek seasoning
fresh baguette, sliced thinly

1.  In a large bowl, combine oil, tomatoes, green onions, feta, and seasoning.

2. Place on a large plater and serve with sliced baguettes for scooping up the dip.

Tuesday, September 3, 2013

Freezer Meal - Crock Pot Cilantro Lime Chicken

Here is another freezer meal I made a while back.  When I put it in the crock pot, I ended up adding about 1/4 cup water to the pot because I didn't think it looked very moist.  Not sure if it needed it or not though.  This was very easy and tasty.

Freezer Meal - Crock Pot Cilantro Lime Chicken
From: Making our Marx
Prep Time: 15 min
Cook Time: 8 hours

3 boneless, skinless chicken breasts
juice from 2 limes
1 bunch cilantro, chopped
1 (16oz) bag frozen corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper

1. Prep all ingredients and place in a 1 gallon freezer bag.  Remove as much air as possible and close.  Freeze.

2.  To cook, thaw and place contents of bag in crock pot.  Cook on low for 8 hours.  Shred meat and serve on tortillas with fixings.


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