Friday, January 30, 2009

Crockpot Beef Stew

This is a really delicious stew, and especially good for cold weather!  Plus, you throw all the ingredients together in the crockpot.  Meanwhile, your house smells delicious from the savory aroma coming from the kitchen. 

Crockpot Beef Stew
2 lbs. stew meat
1/4 c. flour (For gluten free, use rice flour.)
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced

Place meat in crockpot, mix flour, salt and pepper and pour over meat. Stir and coat meat with flour. Add remaining ingredients and stir to mix well. Cook and cover. Low 9 hours. High 5 hours.  Serve topped with cheese and sour cream, if desired. 

Tuesday, January 27, 2009

Fruit and Yogurt Parfait

2 - 32 oz. tubs of lowfat vanilla yogurt
12-14 oz. of granola
1 ½ lbs. of strawberries, sliced
6 oz. container of blueberries

In a 9x13 pan, layer 1 of the tubs of yogurt on the bottom and spread til smooth. Sprinkle half the granola on top of the yogurt. Then put a layer of sliced strawberries on top of them. Then repeat by putting the other tub of yogurt next, the rest of the granola, and top with the rest of the sliced strawberries and the blueberries.

The finished yogurt parfait. It's delicious!

This is the granola I got. It had granola and almonds in it. The almonds are really delicious in the parfait. Any type of granola that you prefer would work.

Monday, January 26, 2009

Pasta Primavera

This dish is very healthy and delicious. Mike is not a vegetable fan and he still really likes it. Kira loves it too!

4 tsp. olive oil
4 garlic cloves, minced, or 2 tsp. wet garlic from jar
1 cup frozen green beans
1 cup fresh broccoli, chopped into small pieces
1 cup thinly sliced zucchini
2 cups fresh tomatoes diced
1 tsp. thyme
1 tsp. salt
1 tsp. pepper

In a nonstick skillet, sauté the garlic, green beans, broccoli, and zucchini in the oil until crisp tender. Add remaining ingredients; cook, covered for 10 minutes.

Put over cooked whole wheat pasta. The kinds with the flavored whole wheat pasta is really good.

Top with some mozzarella or parmesan cheese.

All the vegetables in the skillet.

The end result with noodles, primavera, and cheese!

Tuesday, January 20, 2009

Fajitas with Homemade Tortillas

6-8 boneless chicken breast cut into strips
1 package fajita seasoning
1 cup water

Mix the fajita mix with the water. marinate the chicken strips for a couple of hours or overnight. Stir fry the chicken pieces in a frying pan until done. Set aside. In a separate pan stir fry the following:

1-2 large onion cut into wedges
1 large green bell pepper
1 red bell pepper
1 tablespoon oil

You can use any combination of peppers and onions and as little or as much as you like. Stir fry until softened and cooked to you liking. Serve fajitas with guacamole, sour cream, salsa, vegetables, and chicken in warm homemade tortillas. So delicious!!

Monday, January 19, 2009

Homemade Flour Tortillas

These taste so delicious with chicken fajitas. Mmmmm!!!

4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons salt
2 Tablespoons oil
1 3/4 cup lukewarm water

Mix all dry ingredients. Add oil and lukewarm water. Mix dough with hands until dough forms into a soft ball. After dough is finished, let it set in bowl with a towel or cloth over the top for about 10 minutes. Form dough into 10-12 small balls. Spray working area with a small amount of cooking spray. Roll balls into very thin circles. Peel away from counter or working area and carefully place in a preheated pan over medium-high heat. Cook 30 seconds to 2 minutes per side depending on heat. When the dough starts to bubble, the tortilla needs to be turned. It will be browned on the bubbles. Be careful not to burn them as they cook quickly.

Rolling out the dough

Cooking the tortilla

Tortilla Stack

Chicken Fajitas with Homemade Tortillas

Monday, January 12, 2009

Thai Chicken Peanut Noodles

1 lb. whole wheat or regular spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

Set water to boil and cook noodles according to package. Add sesame oil to cooked noodles and toss. Meanwhile, prepare the sauce in the food processor.

Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.


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