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Garden Minestrone

PhotobucketEvery May, right around Mother’s Day, I come down with the worst allergy related cold.  My chest becomes tight.  I can’t breathe and I spend my days hacking up a lung.

This May has been no exception.  Since I spend my nights coughing, I’m not sleeping well.  A lack of sleep means I’ve been too tired to run, but I can’t breathe anyway; therefore running has been replaced with resting.  Plus all the coughing has caused me to lose my voice although I don’t think anyway in this house is too terribly upset that I can’t speak to them above a whisper.

Despite being under the weather, I still have an appetite, but all I want is soup.  For me, soup is my favorite natural remedy and I crave it whenever I’m feeling poorly.  Since I was too tired and not up for the soup kitchen challenge, I submitted an order to Iron Chef Allan for Garden Minestrone.

Chopped tomatoes and chicken stock is the liquid base for the soup, which is already a healthy start.  Toss in some summer time veggies and it becomes healthy portion of green goodness with every spoonful.

Garden Minestrone
5.0 from 1 reviews

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Cuisine: Soup, Vegetarian
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Serves: 6-8
A garden flare to a favorite traditional Italian pasta bean soup.
Ingredients
  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped fresh oregano
  • 1 Tbsp garlic, minced
  • 2 large yellow squash, chopped
  • 2 large zucchini, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 carton (26. 46 oz) Pomi chopped tomatoes
  • 4 cups organic chicken or vegetable broth
  • ½ cup uncooked ditalini pasta
  • 1 (15.5 oz) can white beans, rinsed and drained
  • 1 (6 oz) package fresh baby spinach
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp crush red pepper flakes
  • Grated Parmesan or Asiago cheese, (optional for topping)
Instructions
  1. In a large stock pot, heat oil iover medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini and carrot. Sauté five minutes or until vegetables are tender.
  2. Stir in chopped tomatoes, broth and beans and bring mixture to a boil. Reduce heat, and simmer 20 minutes.
  3. While soup simmers, prepare ditalini pasta as directed on package for al dente, only one minute less. Drain and add to soup. Stir until well incorporated. Remove from heat.
  4. Stir in spinach; season with salt, pepper and crushed red pepper flakes.
  5. Ladle soup into individual bowls. Top with freshly grated Parmesan or Asiago cheese.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week! 


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Low Fat Ground Turkey Chili

PhotobucketGround Turkey Chili is my go-to dinner. Everyone eats it without complaint.  My kids love with it piles of shredded cheddar cheese and a dollop of sour cream, which masks any heat.  I prefer my chili with a dash (or two or three) of hot sauce or topped with some salsa. Depending on my mood, I’ll serve it over brown rice or white rice. Thankfully, my kids will eat it with either rice.

Back in my vegetarian days, I prepared this with tofu crumbles.  Made with either turkey or tofu, this dish is packed with protein and only takes about 30 minutes to prepare.  It’s perfect for those crazy busy schedule days.  You can prepare it the morning and reheat it when you return home.  The leftovers make great nachos and the leftovers freeze well too.

Low Fat Ground Turkey Chili
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Cuisine: Tex Mex
Author:
Prep time:
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Total time:
Serves: 4-6
A quick, healthy and flavorful chili dish made with lean turkey.
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 1 lb 99% lean ground turkey
  • 1 – 15oz can pinto beans, rinsed and drained
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp chili powder
  • 4 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp paprika
  • 2 Tbsp cider vinegar
  • 1 carton Pomi chopped tomatoes
  • 1 tsp Kosher salt
  • ½ tsp black ground pepper
Instructions
  1. Heat olive oil on in a large skillet on a medium to low heat. Add onions and sauté until translucent. Stir in garlic and cook until fragrant.
  2. Add turkey to pan. Chop and stir turkey to combine with garlic and onions. Cook until no longer pink.
  3. Add spices stirring through meat. Add cider vinegar and cook for a minute. Stir in chopped tomatoes and pinto beans. Simmer uncovered for 5 minutes. Serve over rice.


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Chicken Veracruz

Goya sent me an assortment of goods and their recently released cookbook: Healthy, Tasty, Affordable Latin Cooking to try.

Goya’s cookbook, Healthy, Tasty, Affordable Latin Cooking, features 30 healthy recipes from Latin America and Spain as well as a healthy Latin twists to American favorites.  The MyPlate/MiPlato bilingual approach focuses on the First Lady’s Let’s Move initiative to help promote healthy eating in the Hispanic community.  All the Healthy, Tasty, Affordable Latin Cooking recipes are simple to follow and offer nutritional information.

I typically buy organic canned goods and rice and tend to stay away from packaged spices.  However, I was surprised to learn about the assortment of organic Goya foods available, which were spotlighted in the cookbook after the recipes.

Although many of these items are not available at my supermarket just yet, the organic Goya products can be found online at the Goya e-store.  Thankfully, Goya sent me their Quinoa to try, which I shared last week.

All the recipes featured in Goya’s Healthy Tasty Affordable Latin Cooking can be found at Goya.com and to make their healthy, tasty meals even more affordable, Goya coupons are available online too.

I tried a few recipes, but I’ll share the most recent recipe that was kid-approved (and Iron Chef Allan) approved.  Although Goya’s Chicken Veracruz recipe calls for GOYA® Adobo Light All-Purpose Seasoning with Pepper, I prefer to make my own mixture of “adobo” by adding garlic powder, oregano and turmeric.  I also added a fresh jalapeño rather than a canned pickled one.  This Goya’s Healthy Tasty Affordable Latin Cooking – Chicken Veracruz recipe can be found here, but I’m sharing my adaptation.  This dish can also can be prepared with turkey or fish.

Chicken Veracuz
5.0 from 1 reviews

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Recipe type: Chicken, Entree
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
A tender, tangy Mexican-style chicken
Ingredients
  • 2 tbsp. GOYA® Extra Virgin Olive Oil
  • 1 lb boneless, skinless chicken breast
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ tsp dried oregano
  • ¼ tsp turmeric
  • 1 cup Pomi Strained Tomatoes
  • 1 cup water
  • 1 tsp. salt
  • ½ tsp ground black pepper
  • GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
  • 1 jalapeño, finely chopped
  • 1 tsp GOYA® Capers
  • 1 Bay leaf
  • 2 Tbsp finely chopped fresh cilantro (optional)
Instructions
  1. Using a meat mallet, pound out chicken breast to approximately ½ inch thickness.
  2. Heat 2 Tbsp olive oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 5 minutes; set aside.
  3. Stir in onions, cooking until soft and translucent, about 10 minutes. Add jalapeño and cook until softened. Add garlic and cook until fragrant, about a minute.
  4. Add turmeric and oregano to pan and cook for about 30 seconds. Stir in tomato sauce, 1 cup water, salt, pepper, olives, jalapeño, capers and bay leaf. Bring tomato mixture to boil.
  5. Return chicken to pan. Cook, flipping once, until coated in sauce and cooked through, about 15 minutes.
  6. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice.

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Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


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Skinnytaste’s Southwest Black Bean, Quinoa and Mango Medley

PhotobucketSkinnytaste has done it again! This time, she has found a delicious way to fit quinoa into your everyday diet.

Skinnytaste’s Southwest Black Bean, Quinoa and Mango Medley took about an hour preptime between cooking the quinoa, chopping the veggies and mangoes, however, all that work offered a dish that lasted in my fridge all week, which I ate every day for lunch. I made this dish on Monday, stored it in an airtight container and by Friday it still tasted as appetizing as the first day.

This medley would make a delicious side dish to any entrée and since makes such a large amount, it would make a wonderfully colorful addition to any potluck.  Skinnytaste’s  Southwest Black Bean, Quinoa and Mango Medley will be my new staple side dish for all our cook-outs this summer.  I look forward to sharing it with our friends and family!

For this dish, I used the Goya Quinoa, which is organic but it didn’t have that same weird, strong grassy smell that the Archer Farms Quinoa produced.  Don’t get me wrong. Quinoa smells.  The Goya brand just smells less.

To make Skinnytaste’s  Southwest Black Bean, Quinoa and Mango Medley, I used a ½ cup uncooked quinoa to produce the 1 cup necessary for the recipe.  I also used my own chili powder mixture and since honey mango was on sale this week at Publix for $1 each, I added two honey mango for the 1 cup mango.

Find the full Skinnytaste’s  Southwest Black Bean, Quinoa and Mango Medley recipe here at Skinnytaste.com

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



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Butterflied Whole Chicken with BBQ Sauce

PhotobucketI have a guilty pleasure confession.  One of my favorite shows at the moment is Worst Cooks in America.  You see, I watch this show with a bit of arrogance because I used to be one of the America’s worst cooks.  Iron Chef Allan would agree.

While watching each episode, I cringe while they chop.  I sneer as they slice.  “Someone is going to lose a finger!”

Over the years, I’ve learned to become better in the kitchen out of necessity so my family wouldn’t starve to death.  During my culinary adventures in the kitchen, I’ve learned that cooking isn’t difficult and making foods from scratch isn’t scary.  Most importantly, I’ve learned how important it is to read a recipe in its entirety before cooking.

Apparently, the contestants on Worst Cooks in America haven’t learned that yet.

Anne Burrell and Bobby Flay are the hosts of the show and we are big Bobby Flay Boy Meets Grill fans.  In one episode, the contestants were expected to butterfly a whole chicken by removing its backbone.  Not a complimented process, but you would never have known it watching the worst cooks.  Watching the episode prompted Iron Chef Allan to perform a spinectomy on a poor defenseless whole chicken.

Bobby Flay demonstrates the steps to butterflying a whole chicken in this video.

Iron Chef Allan followed Bobby Flay’s instructions for butterflying and then grilled two whole chickens.  (You can even cut the backbone out by using a pair of kitchen sheers, an Anne Burrel method.) He made his own BBQ using the Joy of Cooking recipe.  When combining the ingredients, he used my own chili powder and also added natural ketchup (the kind without corn syrup) to the mixture.

When grilling the chicken, Iron Chef Allan grilled one side for 20 minutes and then basted it and smothered it with BBQ sauce after he flipped it.

The beauty of cooking a butterflied whole chicken this way is that the chicken grills more evenly.  Iron Chef Allan also tried this method with my Mojo Marinade and the results are truly delicious.  So, don’t be scare to slice a spine out of a chicken.  Give it a go next time you grill!

As for the BBQ sauce, I realize I’m opening a can of worms between the whole north-south North Carolina BBQ sauce vs. Mephis debate.  I don’t know anything about that. We were just craving a simple BBQ sauce and this one is works for us.

(I apologize in advance for the come-hither chicken food porn.)

BBQ Sauce
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Recipe type: Entree
Cuisine: American Barbecue
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Recipe borrowed from the Joy of Cooking. A sweet-savory BBQ with just the right heat.
Ingredients
  • 1 ½ cups Heinz Simply Heinz Ketchup
  • 1 cup apple cider vinegar
  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 1 cup brown sugar
  • 2 Tbsp dry mustard
  • ¼ chili powder
  • 1 tbsp ground ginger
  • 2 garlic cloves, minced
  • 2 TBSp vegetable oil
  • 3 lemon slices
Instructions
  1. Combine ingredients in a 1-quart saucepan. Simmer for five minutes, stirring often.
  2. Remove the lemon slices, if desired. The sauce will keep covered and refrigerated for up to two weeks.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


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Vegetable Baked Penne

PhotobucketLast week, I felt as though my weekly menus were losing flare.  My Meatless Mondays were becoming a bit monotonous.  As much as I love planning a no meat dinner menu item every week, I was bored with the dinners.

So, I turned to my Run DMT Facebook fans and asked for some tasty vegetarian ideas.  Within the hour, people suggested recipes, pins and sites with great vegetarian recipes.  And just like that, my menu wasn’t so monotonous anymore.

This week, I added a Vegetable Baked Penne to our weekly Meatless Monday rotation.  This Vegetable Baked Penne is an adapted dish from Oh My Veggies.  Kiersten offers lots of simple vegetarian recipes and even offers some time-saving steps by using already prepared items to throw in to a dish.  Check out the Oh My Veggie recipe index here.

For this Vegetable Baked Penne, I added my own simple tomato sauce, but made two batches of it. One batch was added to the recipe and the other batch was reserved for toppings when serving the dish, because I love extra sauce on my baked ziti.

I also added broccoli.  Why not?  Plus, I sneaked in whole pasta because I thought all the cheesy yummy gooeyness would mask the whole wheat texture from my kids, which it totally did.  This dish was different a winner!

Keep in mind, this Baked Vegetable Penne is enough to feed a small army and great for a big crowd.  If you’re trying to watch portion sizes, consider using two smaller pans and freezing one half or freeze the leftovers.

*Recipe adapted from Oh My Veggies*

Vegetable Baked Penne
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Recipe type: Vegetarian
Cuisine: Italian, Casserole
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
A basic baked ziti with a mix of healthy vegetables.
Ingredients
  • Run DMT’s Simple Tomato Sauce
  • 1 Tbsp olive oil
  • ½ large onion ( 1 cup), thinly sliced Asian-style
  • 2 garlic cloves, minced
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 1 pint pre-sliced pint baby bella mushrooms
  • 1 head of broccoli, chopped
  • 1 lb. whole wheat penne pasta
  • 1-15 oz part-skim ricotta cheese
  • 1 cup part-skim mozzarella, plus a ¼ cup for topping
  • ¼ cup parmesan cheese, plus 2 Tbsp for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare penne according to direction on box, but cut cooking time in half (about 5 minutes). Drain and return to pot. Add a small amount of olive oil to prevent sticking.
  3. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened and transculent. Add garlic and sauté until aromatic.
  4. Add zucchini and mushrooms. Cook until softened and little liquid in the pan. Add chopped broccoli and cook until softened. Remove from heat.
  5. In pasta pot, combine vegetables, tomato sauce, mozzarella, ricotta and parmesan cheese. Stir until well combined. Pour into a 9×13 baking dish pan. Top with additional mozzarella and parmesan.
  6. Cover with foil and bake for 30 minutes.

Thanks for joining our Friday Food Fight!  Can’t wait to see what everyone is flinging this week!


*Also submitted at*

Pinning and Planning – March 17

I’m in a dinner funk this week.  Nothing sounds good and nothing in the Publix sale flyer sounded appetizing  Apart from Corned beef for St. Patrick’s Day, I honestly don’t know what to plan for dinner.

Do you ever get like that?

I have another blogging engagement this week, so I’m leaving Iron Chef Allan to create a kid-pleasing meal.  I see Mac and Cheese or Eggie Middles (grilled bread with egg-over-easy in the middle) in their future.

Here’s our dinner menu for the week.

S – Corned Beef with Cabbage and Boiled Red Potatoes

Meatless Monday  –  Vegetable Baked Ziti with my own “sawce”

T – Rueben Quesadillas (made with leftover corned beef)

W – Longhorn Event

Th – Ground Turkey Tacos

F – Pizza

Are you in a dinner too?  What you pinning and planning this week to escape the dinnertime blues?



Zucchini Tomato Orzo

PhotobucketDo you ever plan a meal or a main course and forget to include a side dish?  It’s the sides that get you every time.

Are you sick of couscous?

Ridiculously tired of rice?

Do you find that quinoa isn’t quick enough for you?

So if you’re sick of the usual sides, give this Zucchini Tomato Orzo dish a try.  Most of the ingredients in this dish are a staple in our house and it can be whipped up in mere minutes.

Like some of the best side dishes, it could be served as a main entrée or as an accompaniment to your favorite main course.  The flavors are full and bright and will compliment most meat dishes without overpowering your main dish.  Skip the meat and serve it on a bed of greens, like baby spinach.  Anyway you serve it is sure to please your palate and the kids too.

Because let’s face it; sides really does matter.

ZucchiniTomatoOrzo

Zucchini Tomato Orzo
4.0 from 2 reviews

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Recipe type: side dish
Cuisine: pasta, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Rich, bright grape tomatoes and zucchini sauteed in garlic and olive oil and tossed through orzo pasta.
Ingredients
  • 1cup orzo pasta
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 cup grape tomatoes, halved
  • 2-3 zucchini, chopped
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp crushed red pepper flakes
Instructions
  1. Prepare orzo according to directions on box, only a minute or two less as directed. Drain orzo and stir in a teaspoon of olive oil to prevent sticking.
  2. Heat olive oil in a large chefs pan. Add garlic and sauté until aromatic.
  3. Add zucchini, salt, pepper and red pepper flakes and sauté with garlic until soft.
  4. Add grape tomatoes and sauté for about 2 minutes.
  5. Toss in orzo and warm through veggies. Stir until combined. Salt and pepper as needed.

 

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

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Chicken Pot Pie Soup

PhotobucketI love chicken pot pie, but ironically we never ate it growing up.  It’s one of those comfort foods I learned to love in my college days, although it was probably a Healthy Choice version that I loved and lived on during my university years.

During my teaching days, I would pack Amy’s Kitchen Vegetable Pocket Sandwich in my lunch.  These days, its Sweet Tomatoes Chicken Pot Pie Soup served over a warm buttermilk biscuit that I can’t resist for lunch.

So when I stumbled upon Skinnytaste’s Chicken Pot Pie Soup recipe, I was thrilled to find a low fat way to enjoy my favorite comfort food without all the calories and fat.  Unfortunately, I am sad to report this was another Skinnytaste dish that didn’t quite do it for me.  But I desperately wanted it to work!  Therefore, I decided to revamp Skinnytaste’s recipe with my own touches and flair, but still keeping it a low fat recipe.

I used some of her techniques, like the flour slurry, but I made some basic changes beginning with the vegetables.  I sautéed the onions and celery to create a base for the soup.  Once the veggies were soft and translucent, I added sliced white mushrooms instead of bella and cooked them until soft.

In another pan, I prepared chunks of chicken breasts by sautéing them in some olive oil, garlic and thyme.

I omitted the bouillons cubes and replaced it with 2 cups of chicken stock.  I also  omitted the potatoes and replaced it with gnocchi for a thicker, chunkier comfort food soup.  And for some extra body, I added a splash of sherry to give the soup a bit more body.

And with that, we have a winner!

Chicken Pot Pie Soup
5.0 from 1 reviews

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Recipe type: soup
Cuisine: comfort food, soup
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
A low fat version of a favorite comfort food.
Ingredients
  • 1 lb chicken breast, cut into 1” chunks
  • 1 garlic clove, minced
  • ¼ cup flour
  • 2 Tbsp olive oil
  • ½ cup cold water
  • 2 celery stalks, chopped
  • 1 medium chopped onion
  • 1 pint sliced mushrooms
  • 2 cups chicken stock
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • ½ tsp fresh ground pepper
  • 1 tsp salt
  • 1 tsp thyme
  • 4 cups fat free milk
  • 2 Tbsp sherry
  • 1 package gnocchi
Instructions
  1. Create a slurry by combining ½ cup cold water with flour in a medium bowl and whisk until well blended. Set aside.
  2. Heat 1 Tbsp olive oil in a non-stick skillet. Add garlic and sauté for about a minute. Add chicken breast chunks and salt, pepper and a pinch of thyme. Sauté for about minutes or until no longer pink. Set aside while preparing soup.
  3. Heat olive oil in a large stock pot. Add chopped celery and onions and sauté until soft and translucent. Add mushrooms and sauté until soft.
  4. Add chicken stock, thyme, pepper, salt and frozen vegetables and bring to a boil. Cover and simmer on a low heat until vegetables are soft, about 20 minutes.
  5. Add 2 Tbsp sherry, milk and slowly whisk in slurry, stirring well. Slowly return to boil. Then, add chicken and gnocchi. Cook until gnocchi floats, about 5 minutes. Add salt and pepper to taste.
  6. Serve with warm drop biscuits.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


*Also submitted at*

Pinning and Planning – March 3

I’m feeling really icky.  I think it’s my allergies, but all I want to eat is soup and stay in bed.  I have a very busy week with my second half marathon of the year this Saturday, so I guess it’s good that my body only wants to rest.  I really hope I feel up to the race this Saturday.

Chicken and tilapia are on sale this week at Publix.     Plus there’s a $5 off $40 Publix coupon in the Sunday paper.  I may buy an extra Sunday paper just to save a few extra dollars of this week’s groceries.

There’s also a $4 off coupon in the Publix health savings flyer, a Target $2 off coupon online and another $10 off manufacturer coupon in the Sunday paper today.  With all the sniffling I’m doing, I’m definitely stocking up on my Zyrtec!

Yep, it’s lot’s of chicken soup and Zyrtec for me this week.

Here’s our dinner menu for the week.

S – Chicken Pot Pie Soup with drop biscuits

M – Honey Lime Zucchini Quesadillas

T – Tilapia with Lemon Peppercorn Sauce with Couscous and Steamed Broccoli

W – Chicken and Chorizo Paella

Th – Chicken Parmesan (I may baked these cutlets.) with Pasta

F – Pizza

Any new recipes on your menu? 

Link up and share the delicious dishes you are pinning and planning to serve this week.



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