- 8 ounces fusilli or spaghetti
- 2 tablespoons olive oil
- 1 medium onion, cut into wedges
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 4 boneless, skinless chicken breast halves
- 3 cups prepared marinara sauce
- 1/4 cup packed fresh basil leaves, cut into thin strips
1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage
2 tbsp Extra Virgin Olive Oil
2 tsp garlic, cloves, fresh minced
1 (1 ½ cups) yellow bell pepper,seeded and cut into 2″-3″ strips
1 cup sweet onion, thinly sliced
1 cup zucchini,fresh, sliced ¼” thick
1 cup mushrooms, fresh, pces/slices
1 tsp Italian seasoning
¼ tsp black pepper, ground
2 tbsp Balsamic Vinegar
1 cup basmati white rice, long grain, cooked according to package instructions
- Heat olive oil in a large, heavy nonstick skillet over medium heat.
- Add sausage and grill until browned. Remove from skillet, slice ¼” thick and set aside.
- Add bell pepper, onion and garlic, sauté for 3-4 minutes.
- Add zucchini, mushrooms, Italian seasoning and black pepper.
- Sauté only until crisp.
- Add sliced sausage to skillet, sauté for 2 minutes.
- Remove from heat, add vinegar and toss to coat all ingredients.
- Serve sautéed veggies over basmati rice.
Crispy, crunchy, cheesy and low fat; these chicken tenders whether breaded with a popular cheddar cracker then baked to a golden crunch or low fat version are suitable for kids of all sizes (that includes you, Mom & Dad!).
CHEDDAR CHICKEN TENDERS
2 Tbsp olive oil
1½ cups (3 oz) Cheez-It
½ tsp black pepper
1¼ lb raw chicken tenders
1/3 cup Dijon mustard
Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper. Toss tenders in mustard, then dredge in crumbs. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.
BAKED NUGGETS (low fat version)
1/4 cup flour
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 lb raw chicken breast, cut into 11/2- to 2 -inch pieces
1/4 cup fat-free milk
1/2 cup plain dried bread crumbs (you can use whole wheat crumbs)
Olive oil cooking spray
Preheat oven to 400ºF. Line a large baking sheet with parchment paper. In a medium bowl, combine flour, onion, and garlic powders, salt, and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour bread crumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet: spritz with cooking spray. Bake for 20 minutes or until thoroughly. Serve nuggets with ketchup or one of this delicious dips: Tangy BBQ, Creamy Dill, or Honey-Mustard.
6 oz. Tortilla Chips
1 lb. lean ground beef
1/3 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 cup white or yellow onion, diced
1 cup grated Cheddar cheese
1 cup sour cream
1/4 cup tomatoes, diced
1/4 cup green chiles, diced or sliced jalapeño peppers
1/4 cup green onion, diced
Preheat oven 350º F
Combine beef with diced white or yellow onions and seasoning (garlic powder, oregano, and salt). Cook until brown, stirring occasionally. Spread tortilla chips out in a 9 x 13 cake pan. Spread cooked beef evenly over tortilla chips. Sprinkle with Cheddar cheese and chiles. Bake for 8-10 minutes. Top with sour cream, diced tomatoes, diced green onions, and your favorite taco sauce.
6 oz. Drew’s All-Natural Rosemary Balsamic Salad Dressing & 10 Minute Marinade
1 cup yellow corn meal
3 cups water
2 tablespoons olive oil
1 tablespoon fresh garlic, chopped
1 eggplant, peeled & sliced into 1/4″ rounds
1 each medium zucchini and summer squash, sliced in 1/4″ rounds
4 medium portobello mushrooms, stemmed and quartered
2 tomatoes, cut into wedges
2 onions, sliced into 1/2″ rings
Salt and pepper, to taste
In a sauce pan bring to a simmer the water with garlic and 2 tablespoons of olive oil. Slowly whisk the corn meal. Add salt and pepper to taste. Cook on low for about 10 minutes, until thickened and leaves the sides of the pan. Spread to 1/4″ thin on a cookie sheet and chill.
Slice the vegetables as outlined above and toss in a bowl with dressing. Set aside fpr 5-30 minutes while you preheat your grill. Slice you polenta into long triangles and grill until lightly crisp. Grill the vegetables until tender, top with little more dressing and serve with the polenta.
2 bunches of fresh dill
Small pickling cucumbers
2 garlic cloves
1 bay leaf
3 whole allspice berries
1 Tbsp. kosher salt
Pure filtered water
Place a bunch of dill on the bottom of a 1 quart jar. Then, place well-scrubbed small pickling cucumbers, garlic, cloves, bay leaf, allspice, and kosher salt inside the jar. Add another bunch of dill on the top and fill with cold water. Let this stand on your counter and turn upside down a few times. Put in the fridge after 2 or 3 days.
1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch
Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional
1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice. Enjoy!
Source: The Farm Girl Blog