Where's The Heat

It's March and the weather doesn't seem to be getting "Spring Like". I think most of us have cabin fever right now. I decided to go with it and make a chicken stew.

I had some chicken breasts in the freezer (a staple in the house). So I thawed them and cut into bite size pieces.  Poured 2 tbsp. grape seed oil into a frying pan and seasoned the chicken with salt, pepper, celery seasoning & tajin. I love Tajin, it has this lime salty flavor to it. Really good in bloody mary's  too. (I digress) I sauteed the chicken for about 10 minutes, stirring occasionally. 
While the chicken is cooking I cut up the veggies, 1 onion, 2 carrots
( sliced thin), 1 green pepper & 1 yellow pepper, diced, 1 jalapeno, diced & 2 stalks of celery, sliced.

When the chicken is almost done, add a palm full of Montreal Steak Seasoning stir and mix well.  Remove the chicken from the pan and reserve.

Add 1 Tbsp. of grape seed oil and add the veggies to the pan.  Season veggies with salt & pepper to taste.  

While the veggies are cooking, in a sauce pan put
2 cups of chicken broth and 1 cup of rinsed quinoa.
Bring to a boil, simmer for about 20 min. until quinoa is tender.

When veggies are done add the chicken back into the pan. Mix and sprinkle with 2 Tbsp. of quinoa flour. Stir to mix and cook for 1 minute longer. Add chicken broth to pan

 ( about 1 cup) stir and simmer until thickened. This forms the gravy for the stew.

When the quinoa is done place it in a bowel and spoon the chicken stew over it.

Enjoy!
Let me know how you like it  :)

Happy St. Patrick's Day

Hope you all had a fantastic day.
I love Shepherds pie.
Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.
The term cottage pie is known to have been in use in 1791 when the potato was being introduced as an edible crop affordable for the poor.
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

 I have never made Shepherds Pie, have only had it in restaurants. I wanted to think up a good low glycemic way to make it. I had 2 pounds of ground chicken in the freezer so I started with that. I looked up several different recipes and just pulled out the things about each that sounded good. And, away I went.

 I browned up the 2lbs of ground chicken, added sea salt, red onion, celery, fresh ground pepper & carrot.  Then I added tomato paste, chicken broth, green beans, thyme, rosemary & chopped garlic. I let that simmer for about 15 minutes to let the flavors mix.

While that was simmering I cut up and steamed a head of cauliflower. When it was done a mashed it up with my stick blender.

 

 and added a handful of low cal Italian blend, shredded, cheese.

 I then put the meat mixture into a pie pan and put the cauliflower mixture on top and spread it out.

Baked for 35 min and ...... WHAAALAAA

Let it sit for 15 min and then I dug in.

It was DELISH!

Low Glycemic Shepherds Pie

2lb. ground chicken
1 cup chopped onion
2 carrots, diced
2 cloves garlic, chopped
1 tsp. sea salt
1/2 tsp. fresh ground pepper
2 tbsp. organic quinoa flour
3 tbsp. tomato paste
1 1/2 cup chicken broth
1 tsp. thyme leaves
1 tsp. rosemary
1 1/2 cup organic green beans (frozen)

1 head cauliflower
cheese, shredded (1 palm full)

Preheat oven to 400

1.  Brown the ground chicken and add the onion, carrots, garlic. Cook until they begin to take on color, approximately 3 to 4 minutes. Add salt & pepper.
2. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. 
3. Add the tomato paste, chicken broth, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10-12 minutes or until the sauce is thickened slightly.
4. Add the green beans.
5. Steam the cauliflower. When it is soft, drain the water (make sure it is dry) and mash the cauliflower until smooth.
6. Add the cheese to the cauliflower and stir to mix.
7. Place the meat mixture in the bottom of a 8 x 8 inch pan or in a pie pan.
8. Spread the cauliflower cheese mixture on top of the meat mixture.
9. Bake 35 minutes & let rest for 15 minutes.

Enjoy and let me know how you like it :)

First Week Of Spring TLS Chanllenge

We are now one week in on our Spring Find Your Fit Challenge. We did a week of detox and got rid of all the toxins in our bodies and then moved on to our low glycemic eating. I have lost 12lbs. and Bruce has lost 15lbs. This will probably be the only time we are close in our weight loss, so I am doing the happy dance as I type this.  (that accounts for all the type o's).

We had this GREAT product training today that my friend Jason Barter did. The one thing that sticks out to me is the section he talk about where the US allows chemically derived and potentially toxic ingredients in our foods and the same manufacturers change the ingredients in other countries that don't allow these ingredients.




Some of the key American brands that are participating in this deception are McDonald’s, Pringles (owned by Kellogg’s), Pizza Hut and Quaker (owned by Pepsi), Betty Crocker (owned by General Mills), Starburst (owned by M&M/Mars), and Ritz Crackers (owned by Kraft). In the examples below, red text indicates potentially harmful ingredients and/or ingredients likely to contain GMOs.

        
All the ingredients listed in RED are toxic/cancer causing ingredients. All this info can be sound in the article Food Babe Investigates: How Food Companies Exploit Americans with Ingredients Banned in Other Countries. It really is a MUST read.
               

Now that we have a start (check out the website for the whole story) on what NOT to eat how about some wonderful stuff we should eat :)

skinnytaste.com

Chicken & White Bean Stuffed Peppers

2 Tbsp. olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 red bell pepper
1/4 cup parsley (or cilantro)
5 bell peppers (red, yellow or green)
14 oz. shredded cooked chicken breast
1/2 tsp cumin
adobo (or salt) to taste
15.5 oz can white beans
1/2 cup reduced fat shredded cheddar cheese


In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red peppers.  Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1 1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.


Preheat oven to 350. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of dish. Cover tight with foil. bake 40 minutes. Remove foil, top with cheese and bake uncovered another 5 minutes.


We loved these. When I try a recipe or make one up, we never know how we are going to like it. This one was good, really good. I use as many organic ingredients as I can. And when you use good food, not preservatives, fresh, whole foods, it is a amazing how full and satisfying your food is. We may pay a little more for it, but the out come is so worth it.
Serves 5

I added Roasted Brussels Sprouts and a Cucumber Salad. Great meal.


Let me know how you like the Chicken and White Bean Stuffed Peppers. Leave me a comment.


Enjoy!

P.S. I just found a really good blog article from Lauren Ridinger @ Loren's World on 5 delicious and healthy snack choices. Great ideas.

Happy New Year!

It's a new year and we all have New Years Resolutions on our mind.

 

If getting healthy, eating healthy and maybe taking up less space is on your Resolutions list....Have I got a deal for you. 

If you fit any of the above you may be able to win up to $50,000.00 just for keeping your New Years Resolution.

Let me know if you are in.......

 

Spicy Roasted Red Pepper Hummus with Whole Wheat Basil Pita Toasts

Ingredients:

FOR THE HUMMUS 
                                                                   
2 medium Red Bell Peppers
1 small Serrano Chile Pepper
1 {15oz.} can Garbanzo Beans

Simply Scratch

2 cloves of Garlic, roughly chopped
1/3 cup Tahini
1/3 cup Fresh Lemon Juice {about 1 lemon}
1 teaspoon Kosher Salt

FOR THE PITAS

5 Whole Wheat Pocket-less Pitas
1/4 cup Olive Oil
1/2 teaspoon Garlic Powder
1/4 teaspoon Dried Basil
1/4 teaspoon Black Pepper

Directions:

FOR THE HUMMUS

Preheat your oven to 425 degrees. On a foil lined sheet pan place washed peppers and roast until charred and the skin is blistered. The Serrano chile should only take about 10 minutes and the bell peppers about 30. Rotate the peppers ever 5 minutes to evenly char. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap {or a plastic bag will work too} and let the steam work on the skin making it easy to peel. Let the pepper sit for 20-30 minutes or until cool enough to peel. Remove the seeds of the peppers and chile and roughly chop. *for a less spicy hummus use half of the chile.
In the bowl of a large food processor; add the garbanzo beans, garlic, tahini and lemon juice. Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, Serrano chile and the teaspoon of kosher salt. Blend until smooth.
Cover and refrigerate until ready to use.

FOR THE PITAS:

Preheat oven to 400 degrees.
Combine the oil with the garlic powder, basil and black pepper. Stir and brush both sides of the pitas generously. Cut each pita bread into 8 wedges. Working in batches, bake the pita wedges for 5-6 minutes, flip and bake for an additional 5-6 minutes or until lightly browned and crispy. Serve warm.

  

Pineapple Chicken Teriyaki Recipe

Servings: 4 Prep Time:10 minutes Cook Time:20 minutes

From Catherine McCord's Weelicious Cookbook.

Ingredients:

1 (8-ounce) can crushed pineapple 
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger 
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)

Directions:

1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
3. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
4. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.
TIP: Keeping the chicken in the marinade overnight will make it even tastier.
TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.

Cauliflower Mashed "Potatoes" Recipe

This is one of our favorites!

SteamyKitchen.com

Servings: 4 Prep Time:8 minutes Cook Time:20 minutes

Ingredients:

1 head of cauliflower
3 tablespoons milk 
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives

Directions:

1. Separate the cauliflower into florets and chop the core finely.
2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

Quinoa Fried Rice Recipe

This recipes can be made meatless also. You can add any veggies to this you want. Imagination run wild :)

 Servings: 4 Prep Time:10 minutes Cook Time:10 minutes

For best results, use leftover quinoa that's been chilled in the refrigerator. If you don't have time, cook the quinoa but using only 80% of the water that the recipe calls for on the package. Once the quinoa is cooked, spread it out on a baking tray or large bowl and place in freezer for 10 minutes. This will chill the quinoa for the recipe.
Fish sauce is the secret ingredient to this dish - if you cannot find it, substitute with additional soy sauce).

Ingredients:

1 tablespoon grapeseed oil 
2 eggs 
1 cup diced turkey ham
1 stalk green onion, chopped 
1 clove garlic, finely minced
1 teaspoon grated fresh ginger 
1/2 cup frozen peas 
2 cups cooked, chilled quinoa (about 1/2 cup raw) 
1 1/2 teaspoon low sodium soy sauce 
1 teaspoon fish sauce
freshly ground black pepper

Directions:

1. Heat a wok or large saute pan over high heat. When hot, swirl in the oil. Add in the eggs and scramble for 15 seconds. Once the eggs have just set, remove the eggs to a clean plate or bowl.
2. Return wok to stove and turn to medium-high heat. Add in the diced ham and cook for 2 minutes until warmed through and browned. Push the ham to one side of the wok to leave room to fry the next ingredients. Add a bit of  oil if necessary. Add in the green onion, ginger and garlic, stir fry for 30 seconds until fragrant. Mix in with the ham.
3. Add in the cooked eggs, frozen peas and quinoa. Toss and stir fry for 2 minutes, spreading everything out over the surface of the wok. Pour in the soy sauce, fish sauce and add in the black pepper. Toss again and stir fry for an additional minute. Taste and add in additional soy sauce or fish sauce if needed (remember that the ham is salty so make sure you grab a bite that includes ham.)

Zucchini Frittata Recipe

Servings: 4 Prep Time:10 minutes Cook Time:25 minutes

 Adding just a pinch of tuvia  to the onions will speed up the caramelization. After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool.

Ingredients:

1 onion, sliced
3 tablespoons butter
1/8 teaspoon sugar 
12 ounces zucchini (1 large zucchini or 3 small zucchini)
salt and freshly ground black pepper
5 eggs 
sprig of fresh thyme (or 1/4 teaspoon dried thyme) 
1 tomato
4 ounces goat cheese

Directions:

1. Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until caramelized, about 8-10 minutes. Take care not to burn the onions.
2. While the onion is sauteing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally until zucchini is tender and has just started to brown.
3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.
4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.
5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

More Good Food

      Bruce is working with a personal trainer twice a week. Yesterday was one of his sessions. He got the reweighing, measuring and come to find out the guy isn't eating enough. Hmmm, I guess in theory his body has gotten used to the amount it is getting and he needs to up his intake. Bruce is always complaining that he can't eat anymore, so the trainer put him on 2-3 more TLS Protien Shakes. That worked for him. Can't wait to see how this works out. He's already lost about 15% body fat and sculpting is what they are working on now along with the weight loss. He can smell that $5,000.00 check :)

Inner Goddess Detox Salad

This is one of the best salads I have found. 



Ingredients:
2 cups loosely packed fresh kale, torn into bite-sized pieces
2 cups loosely packed baby spinach, torn into bite-sized pieces
1 cup shredded cabbage or coleslaw mix
10 raw, unsalted almonds, roughly chopped
3 strawberries, sliced
1 large carrot, peeled & sliced
1/4 cup blueberries
1/3 cucumber, peeled, seeded & sliced
1/4 cup raspberries
Olive oil based salad dressing
Directions:
1. Massage kale in a large bowl for 1-2 minutes, or until broken down and tender. Combine with spinach and cabbage, then turn out onto a plate.
2. Top with remaining ingredients, then drizzle with a good, olive-oil based salad dressing.



 Marzetti Simply Dressed Pomegranate Vinaigrette

 

Quinoa Pizza Bites 

 

Ingredients:
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping
Directions

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

Bruschetta-Stuffed Mushrooms

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed

2 T flax seed meal
1 T olive oil
1 T balsamic vinager 
1/2 Roma tomato, sliced
1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving. 

Paleo Orange Chicken 

 

 Ingredients:

       1 lb. boneless, skinless chicken thighs (cut into bite size pieces)

• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped
•  
• Directions: In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

 Roasted Red Cabbage

  Bruce doesn't like cabbage, but he sure liked this one. There is something about roasting or grilling vegetables that really bring out their unique flavors.

1 head red cabbage

Olive oil

1-2 oz of Gorgonzola

Directions:

Preheat oven to 425

Slice cabbage into ½ in. slices and brush both sides with olive oil

Roast for 25-30 min. until edges start to brown

Top with a few sprinkles of Gorgonzola and roast for about 5 more min.

Top with cracked pepper and enjoy!

12 WEEKS IN

Bruce and I have been on TLS Weight loss System for 12 weeks now. We have changed many things about our eating habits and behavior changes also. Bruce is down 80 + pounds and I am down 30 + pounds. I love the new cooking. Here are a few of the new recipes I have founds.....




Red Pepper/Mexican Hummus
2 cans Garbanzo Beans (chickpeas)
1/4 cup tahini
1/4 cup olive oil
1 bunch cilantro
1 jalapeno pepper
4 garlic cloves
1 jar roasted red peppers

Place all ingredients in a food processor and process until smooth. Adding more olive oil if needed.

Goes great with all veggies.

Chicken with Balsamic Vinegar
Serves 4

Thyme, Dried 1/2 tsp, leaves

Salt, Table 4 dash

Olive Oil, Extra-virgin 4 tbsp

Pepper, Black 2 tsp

Flour, Wheat, Whole Grain 2 Tbsp

Butter, Unsalted 1 tbsp

Bay Leaves 4 leaf

Chicken, Breast, Fillets, Boneless, Skinless 4 1/2 breast (4 oz./118 g) - halved

Broth, Vegetable, Low Sodium 2/3 cup

Mushrooms, White 2 cup, pieces or slices - cup cubed

Vinegar, Balsamic 4 tsp

Garlic, Raw 6 cloves - minced

Directions

1. Season the flour with salt and pepper and dredge the chicken breast halves in it. Shake off excess flour.
2. Heat the oil in a heavy skillet and cook the chicken over moderately high heat until nicely browned on one side, for about 3 minutes.
3. Add the garlic cloves.
4. Turn the chicken pieces over and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook for about 3 minutes.
5. Add the Balsamic vinegar, broth, bay leaf and thyme.
6. Cover closely and cook over moderately high heat for about 10 minutes. Turn the pieces occasionally as they cook.
7. Transfer the chicken to a warm platter and cover with foil. Let the sauce cook, uncovered, over moderately high heat for about 7 minutes.
8. Swirl in the butter.
9. Remove the bay leaf.
10. Pour the sauce and mushrooms over the chicken and serve.

Enjoy! More to follow  :)