Another Pinterest win for us. This was a quick and easy dinner recipe and it was really good too.
Ingredients:
4 Chicken breasts (do not use the thin sliced ones)
salt
pepper
1/2 cup dijon mustard
1/4 cup maple syrup (I used a bit more to make the taste a little less mustard-y)
rosemary (the recipe calls for this, but I skipped it because I forgot)
Directions:
Preheat the oven to 425. Mix together the mustard and maple syrup in a bowl. Sprinkle salt and pepper onto both sides of the chicken. Brush the mustard/syrup mixture onto both sides of the chicken breast, then pour the rest over the top of it. Bake uncovered for 30-40 minutes depending how thick your breast is.
Enjoy! See? Easy Peasy!
Recipe obtained from: http://rachelschultz.com/2012/07/11/worlds-best-chicken/
Wednesday, October 2, 2013
Saturday, June 8, 2013
AMAZING Actifry Bananas
Seriously... these things were so good, I could have eaten an entire bunch, but I controlled myself, fear not.
Ingredients:
2 bananas
1 scoop of brown sugar (or brown sugar substitute)
2 scoops of Gluten Free Panko
1 scoop of Butter (or substitute)
1 tsp of coconut oil (optional)
Directions:
Peel bananas and cut into 1 inch pieces. Mix the brown sugar and panko with bananas and toss to coat evenly. Melt butter in Actifry (I used a butter substitute and the coconut oil to make sure it didn't stick). Add in bananas and cook for 10-15 minutes. (They will come out a bit mushy looking).
Serve with vanilla ice cream and be prepared to be wowed!
Recipe obtained and modified from here: http://tfalactifry.com/recipes/view/fried-bananas
Ingredients:
2 bananas
1 scoop of brown sugar (or brown sugar substitute)
2 scoops of Gluten Free Panko
1 scoop of Butter (or substitute)
1 tsp of coconut oil (optional)
Directions:
Peel bananas and cut into 1 inch pieces. Mix the brown sugar and panko with bananas and toss to coat evenly. Melt butter in Actifry (I used a butter substitute and the coconut oil to make sure it didn't stick). Add in bananas and cook for 10-15 minutes. (They will come out a bit mushy looking).
Serve with vanilla ice cream and be prepared to be wowed!
Recipe obtained and modified from here: http://tfalactifry.com/recipes/view/fried-bananas
Wednesday, June 5, 2013
Chicken with Roasted Red Pepper and Spinach
Ever have a very specific craving? I had one for roasted red peppers and spinach. Weird, I know... but there are worse things to crave. This was a really good, healthy, filling recipe.
Ingredients:
Sautee chopped garlic cloves in 1 tsp of olive oil until brown. Clean and cut chicken breast into strips (or chunks if you like) and add to garlic. Sautee until brown then set aside. Drain pan. Heat 1 tsp of margarine. Add chopped spinach, cheese and roasted red peppers. Combine everything into a dish and enjoy.
I served this with Actifry Quinoa on the side and it was fantastic!
*The next time I think I may grill individual chicken breasts then serve the spinach and red peppers on top with cheese melted on top of everything*
Recipe obtained from: http://askinnygirlinside.blog.com/2011/04/12/thumbs-up-recipe-chicken-with-roasted-red-peppers-and-spinach/
Ingredients:
- 2-4 Boneless, Skinless Chicken Breasts
- Fresh Garlic, chopped, to taste
- 1 tsp of margarine (I use a substitute)
- 1 tsp olive oil
- 1 Bag of fresh Spinach, chopped (it will reduce once it wilts while cooking)
- 1 Cup of roasted red peppers cut into strips
- 1/4 cup of shredded reduced fat mozzarella (or to taste)- just make sure it is not brushed with flour
Sautee chopped garlic cloves in 1 tsp of olive oil until brown. Clean and cut chicken breast into strips (or chunks if you like) and add to garlic. Sautee until brown then set aside. Drain pan. Heat 1 tsp of margarine. Add chopped spinach, cheese and roasted red peppers. Combine everything into a dish and enjoy.
I served this with Actifry Quinoa on the side and it was fantastic!
*The next time I think I may grill individual chicken breasts then serve the spinach and red peppers on top with cheese melted on top of everything*
Recipe obtained from: http://askinnygirlinside.blog.com/2011/04/12/thumbs-up-recipe-chicken-with-roasted-red-peppers-and-spinach/
Roasted Red Peppers
Did you know how easy it was to make your own roasted red peppers? I didn't! I have been buying jarred ones for years, but I am officially a convert to making my own and eating them with everything!
Ingredients:
Red peppers cut into quarters, seeds removed
Olive Oil
Directions:
Preheat oven to 500. Place red peppers on a foil lined cookie sheet. Spray lightly with olive oil spray (I used my Misto). Cook until the pepper wrinkles and the skin begins to char- turning 1-2 times during cooking. (It will be about 20 minutes total). Remove from oven and immediately put into foil or plastic covered bowl to trap in moisture. Set aside for 20 minutes until they cool, then peel off the skin and enjoy!
Ingredients:
Red peppers cut into quarters, seeds removed
Olive Oil
Directions:
Preheat oven to 500. Place red peppers on a foil lined cookie sheet. Spray lightly with olive oil spray (I used my Misto). Cook until the pepper wrinkles and the skin begins to char- turning 1-2 times during cooking. (It will be about 20 minutes total). Remove from oven and immediately put into foil or plastic covered bowl to trap in moisture. Set aside for 20 minutes until they cool, then peel off the skin and enjoy!
Actifry Quinoa
Have I mentioned how much I love my TFal Actifry? This thing is a godsend! (I bet this would be a great alternative to fried rice if I added some soy sauce... I will try it and update)
Ingredients:
1 package of baby portobella mushrooms, cleaned, cut, and sliced
1 TFal spoon of olive oil
1/2 tsp salt, or to taste
1 tsp pepper, or to taste
8oz of cooked Quinoa
14oz Red Kidney beans, rinsed and drained
2 beaten eggs (optional)- I did not do this
1 cup of frozen peas and carrots
1/4 cup of chopped onions
Directions:
Cook the Quinoa according to package directions; this will take about 15 minutes. (Optionally, use chicken stock rather than water when cooking the Quinoa). Add the oil, mushrooms, onions, salt and pepper to the Actifry and run for 5 minutes. Load the Quinoa to the Actifry, run for 10 minutes. Add the kidney beans, peas and carrots to the Actifry, run for 3 minutes. Optionally, add the beaten eggs, run for 3 minutes.
*Do not leave the kidney beans in for too long because they will open up and look a bit exploded... not that I did this... just guessing ;)
Recipe obtained and modified from: http://tfalactifry.com/recipes/view/fuquinoa-s-that
Ingredients:
1 package of baby portobella mushrooms, cleaned, cut, and sliced
1 TFal spoon of olive oil
1/2 tsp salt, or to taste
1 tsp pepper, or to taste
8oz of cooked Quinoa
14oz Red Kidney beans, rinsed and drained
2 beaten eggs (optional)- I did not do this
1 cup of frozen peas and carrots
1/4 cup of chopped onions
Directions:
Cook the Quinoa according to package directions; this will take about 15 minutes. (Optionally, use chicken stock rather than water when cooking the Quinoa). Add the oil, mushrooms, onions, salt and pepper to the Actifry and run for 5 minutes. Load the Quinoa to the Actifry, run for 10 minutes. Add the kidney beans, peas and carrots to the Actifry, run for 3 minutes. Optionally, add the beaten eggs, run for 3 minutes.
*Do not leave the kidney beans in for too long because they will open up and look a bit exploded... not that I did this... just guessing ;)
Recipe obtained and modified from: http://tfalactifry.com/recipes/view/fuquinoa-s-that
Friday, March 15, 2013
Beef and Broccoli
Pinterest & Chinese food, 2 of my favorite things :) I have been yearning for Chinese food, but since going GF it has been virtually impossible. My whole family liked this recipe, so it is a keeper for us!
Ingredients:
Marinade:
1/2 tsp baking soda
1 tsp sugar (or Stevia)
1 tbsp cornstarch
1 tbsp low sodium soy sauce (I have not found a GF low sodium soy sauce, so I just cut it with a bit of water to reduce the saltiness)
1 tbsp water
2 tbsp vegetable oil (I never use vegetable, corn or canola are fine)
1.5 lbs flank steak cut into small cubes
Main dish:
1.5 cup low sodium soy sauce (cut the GF soy sauce with a little water or it will be too salty, or use less soy sauce)
2 tbsp brown sugar (or Splenda brown sugar if that's how you roll)
4 cloves of garlic, minced
2 tbsp GF flour
1 tbsp cooking Sherry
3 tbsp vegetable oil (again, I never use this, I use corn or canola)
2 heads of broccoli crowns (or if you are like me and forgot to prepare, string beans work too)
Directions for marinade:
Mix together all of the ingredients making sure that the meat is thoroughly coated and put in a large bowl or ziploc in the fridge for at least 1 hour. The longer you let it marinate the more tender it will be.
Directions for main dish:
Stir together all of the ingredients except the oil until smooth. Heat 2 tbsp oil in a large pan or wok. Add broccoli and cook for 3 minutes or until tender, remove and transfer to plate. Reduce heat to medium-high. Add marinated meat and half of the sauce mixture to the pan, stirring often, and cook meat until it is no longer pink. Stir in broccoli and remaining sauce. Cook for an additional minute or two.
Recipe obtained from: http://rainydaygal.com/2011/02/03/beef-with-broccoli/
Ingredients:
Marinade:
1/2 tsp baking soda
1 tsp sugar (or Stevia)
1 tbsp cornstarch
1 tbsp low sodium soy sauce (I have not found a GF low sodium soy sauce, so I just cut it with a bit of water to reduce the saltiness)
1 tbsp water
2 tbsp vegetable oil (I never use vegetable, corn or canola are fine)
1.5 lbs flank steak cut into small cubes
Main dish:
1.5 cup low sodium soy sauce (cut the GF soy sauce with a little water or it will be too salty, or use less soy sauce)
2 tbsp brown sugar (or Splenda brown sugar if that's how you roll)
4 cloves of garlic, minced
2 tbsp GF flour
1 tbsp cooking Sherry
3 tbsp vegetable oil (again, I never use this, I use corn or canola)
2 heads of broccoli crowns (or if you are like me and forgot to prepare, string beans work too)
Directions for marinade:
Mix together all of the ingredients making sure that the meat is thoroughly coated and put in a large bowl or ziploc in the fridge for at least 1 hour. The longer you let it marinate the more tender it will be.
Directions for main dish:
Stir together all of the ingredients except the oil until smooth. Heat 2 tbsp oil in a large pan or wok. Add broccoli and cook for 3 minutes or until tender, remove and transfer to plate. Reduce heat to medium-high. Add marinated meat and half of the sauce mixture to the pan, stirring often, and cook meat until it is no longer pink. Stir in broccoli and remaining sauce. Cook for an additional minute or two.
Recipe obtained from: http://rainydaygal.com/2011/02/03/beef-with-broccoli/
Marinated Grilled Balsamic Mushrooms
I love me some mushrooms & Pinterest. Unfortunately my family does not. They don't know what they are missing. After years of abstaining, I am finally back on the mushroom bandwagon. I made these as a small sidedish, but I bet they would be fabulous as a large mushroom cap in place of a burger too!
Ingredients:
1/2 tbsp Harissa (yeah I had never heard of this either, but it was in the ethnic section of my grocery store)
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp oregano
8oz of baby portobella or shittake mushrooms sliced in half lengthwise
Pre-soaked skewer (I didn't use this)
Directions:
*Update*
I also made these on the grill and they came out phenomenal. I did not use the skewers. I used the grill and just sprayed my grill skillet (like this one). I wasn't timing them, but I just eyeballed it and when they looked ready I pulled them off.
Ingredients:
1/2 tbsp Harissa (yeah I had never heard of this either, but it was in the ethnic section of my grocery store)
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp oregano
8oz of baby portobella or shittake mushrooms sliced in half lengthwise
Pre-soaked skewer (I didn't use this)
Directions:
Preheat the oven to 350 (or you can grill them too). Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a bowl. Pour into ziploc, add mushrooms, and toss well to coat. Roast for 10-12 minutes or grill 5 minutes per side.
Recipe obtained from: http://www.dinnersanddreams.net/2011/10/mushroom-skewers.html *Update*
I also made these on the grill and they came out phenomenal. I did not use the skewers. I used the grill and just sprayed my grill skillet (like this one). I wasn't timing them, but I just eyeballed it and when they looked ready I pulled them off.
Brown Sugar Chicken
Umm 3 ingredients for this busy working mom? Yes please! Another Pinterest WIN. A little zesty for my toddler, but everyone else loved it. You could reduce the zest by adding in some water or using less seasoning.
Ingredients:
2-3 lbs boneless skinless chicken breasts (a little bit thicker would be good for this so they don't dry out)
1/2 cup packed brown sugar (or if you are into substitutes, Splenda makes one, just be careful because it is sweeter than the regular stuff)
1 (.7 ounce) packet of dried Italian dressing mix (Simply Organic makes a Gluten Free version- be careful, some of the more common brands are NOT GF)
Directions:
Preheat your oven to 350 degrees. Grease a baking dish and set aside. Rinse and dry your chicken. Combine the Italian dressing mix and brown sugar and mix well. Coat the chicken with the mixture and sprinkle any extra over the top. Cook about 50-60 minutes depending on the thickness of your chicken- turn once and keep an eye on it so it doesn't burn :)
Recipe obtained from: http://foodforahungrysoul.blogspot.com/2009/10/simply-great-chicken.html
Ingredients:
2-3 lbs boneless skinless chicken breasts (a little bit thicker would be good for this so they don't dry out)
1/2 cup packed brown sugar (or if you are into substitutes, Splenda makes one, just be careful because it is sweeter than the regular stuff)
1 (.7 ounce) packet of dried Italian dressing mix (Simply Organic makes a Gluten Free version- be careful, some of the more common brands are NOT GF)
Directions:
Preheat your oven to 350 degrees. Grease a baking dish and set aside. Rinse and dry your chicken. Combine the Italian dressing mix and brown sugar and mix well. Coat the chicken with the mixture and sprinkle any extra over the top. Cook about 50-60 minutes depending on the thickness of your chicken- turn once and keep an eye on it so it doesn't burn :)
Recipe obtained from: http://foodforahungrysoul.blogspot.com/2009/10/simply-great-chicken.html
Perfect Corn on the Cob
I was never a huge fan of corn on the cob, but once I started adding a little to it to bring out the flavor, I became a huge fan. Costco (and the grocery store) sell frozen cobs in packages which is great because I can keep them around and then cook them on a whim.
Ingredients
Corn on the Cob
Olive Oil (I used my Misto, but you can brush on a thin layer)
Pinch of Paprika
Pinch of Garlic Powder
Pinch of Onion Powder
Directions
Defrost the cobs if they are frozen. Spray with olive oil on all sides. Sprinkle with a pinch of the seasonings on all sides (less is more). Grill until they look finished.
And done. Can you believe how easy this is?
They so good that even my kids eat it. Okay I am lying. The baby eats it if I take it off the cob for him--- the big one likes to put handles in his cob and play with it-- but last week he licked it, so we are getting somewhere :)
Ingredients
Corn on the Cob
Olive Oil (I used my Misto, but you can brush on a thin layer)
Pinch of Paprika
Pinch of Garlic Powder
Pinch of Onion Powder
Directions
Defrost the cobs if they are frozen. Spray with olive oil on all sides. Sprinkle with a pinch of the seasonings on all sides (less is more). Grill until they look finished.
And done. Can you believe how easy this is?
They so good that even my kids eat it. Okay I am lying. The baby eats it if I take it off the cob for him--- the big one likes to put handles in his cob and play with it-- but last week he licked it, so we are getting somewhere :)
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