Monday, November 16, 2009
Monday, February 2, 2009
8 ounces uncooked dry egg noodles
1/2 pound beef sirloin (ALL VISIBLE FAT REMOVED!)
1 teaspoon olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 (10 3/4-ounce) can Campbell's 98% fat-free cream of mushroom soup
1/2 cup sliced fresh mushrooms (they sell them pre-sliced in the produce aisle)
1 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce or more to taste
Salt and pepper to taste
1/2 cup low-fat plain yogurt
1/4 cup of skim milk
Remove ALL visible fat from the meat. Do not be surprised if you only have about half of the meat left. Cut the remaining meat into thin strips, about 1/3-inch by 2-inches long.
Cook egg noodles according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sauté quickly until browned. Transfer the cooked pieces onto a plate and cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sauté until soft and the onions are translucent. Stir in the mushroom soup, mushrooms, tarragon, Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream, milk, steak strips; stir until well blended. Add more Worcestershire sauce,salt, and pepper to taste. Add skim milk if the sauce is too thick.
Finally, ENJOY! Pardon the blurry picture, I was too hungry to take more!
Wednesday, December 3, 2008
Sunday, November 30, 2008
I have been such a bad blogger lately! I'm sorry it has been so long! I am posting two recipes today though, so that makes up for it a little bit! I will also try to post two more recipes next week :)
Wednesday, October 29, 2008
Hello everyone! Sorry it has been so long since I have updated the blog, I have been having a flare up of my MS. I am feeling better though, so today I decided to make an easy and fun Halloween treat!
Friday, October 10, 2008
Yes, I know I already made some baked chicken tenders, but I had some leftover buttermilk that needed to be used before it went bad so I made this meal for dinner tonight! The chicken tender recipe is a Giada De Laurentiis recipe that I altered and the fry recipe is a great recipe from Ellie Krieger. Ellie Krieger has a great show called "Healthy Appetite with Ellie Krieger" that I highly recommend if you are looking for healthy recipes!
- McArthur Cultured Low Fat Buttermilk
- 2 pounds of chicken breast, cut into tenders
- 1 1/4 cup Panko Italian seasoned breadcrumbs
- 1 1/4 cup Jacyln's Italiean seasoned breadcrumbs (or any other organic brand you like!)
Garlic French Fries Ingredients:
- 6 Idaho potatoes
- 6 cloves of garlic, minced
- 5 Tbsp of extra virgin olive oil
- 1 tsp kosher salt
- 1 tbsp of fresh or dried Italian parsley
Preheat the oven to 500° F
First, cut the chicken breasts up into chicken tenders.
Then, put the chicken tender pieces in a large bowl and pour the buttermilk all over them. Toss the chicken tenders in the buttermilk to make sure they are completely coated. Cover the bowl and put them in the refrigerator for at least 30 minutes.
While the chicken is marinating, cut the potatoes into French fries. To do this, cut the ends off of the potato, then cut the potato in half lengthwise, then cut the halves in half lengthwise. After that, cut each piece into strips that are the same size. Then cut each strip into individual fries. Try to cut each fry the same size so that they cook evenly.
Once the fries are cut, heat 5 tablespoons of olive oil in a pan on medium high heat. Add the minced garlic to the oil and stir continuously to avoid the garlic from burning.
Once the garlic is browned and crispy (after about 2 minutes), take the pan off of the heat. Then, strain the garlic through a small strainer so that you separate the garlic pieces from the oil.
Add 1 tablespoon of kosher salt to the oil, stir a little to combine, and then coat the fries with the oil.
Cover a baking sheet with olive oil and spread the fries over the pan evenly so that each fry is touching the sheet. Bake the fries in the oven for 30-35 minute or until browned and crisp. Don't forget to turn the fries over once in the middle of baking. Sprinkle the garlic pieces and parsley over the fries.
While the fries are baking, mix the Panko Italian breadcrumbs with the regular Italian bread crumbs.
Then, take each buttermilk coated chicken tender and dip it into the bread crumbs. Gently pat the breadcrumbs so that they stick well to the chicken tenders. Put all the pieces of breaded chicken tenders on a baking sheet coated with oil. Drizzle some more olive oil on top of the chicken tenders and put them in the oven. Bake the chicken tenders for 12-15 minutes or until browned and cooked through.
Tip: Put the fries on the bottom rack of the oven and the chicken tenders on the second rack. The french fries need more time to cook and this will help speed up the process.
Serve the chicken tenders with your favorite dipping sauce. I love them with ketchup!
Enjoy and please let me know what you think!
Sunday, September 28, 2008
Andrew and I LOVE bruschetta. We have made this recipe a few times and everyone always loves it. I was rushing while I made it today for my dad's party so I didn't take a lot of pictures. Let me know if you have any questions!
- 4 cups peeled seeded and chopped tomatoes (any variety but Romas work well)
- 1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
- 4 cloves fresh garlic, smashed and very finely chopped
- 2 Tbsp fresh oregano minced
- 1 Tbsp fresh thyme minced
- Pinch kosher salt, to taste
- Fresh ground pepper to taste
- 2-3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 2 baguettes (any French bread would work, but the skinny crusty baguette works the best)
First, cut the tomatoes into quarters like so:
Then, clean out all of the seeds from the tomatoes using a spoon, so that they look like this:
This is everything that came out of the tomatoes:
After that, press each piece of tomato down and cut it into strips, then cubes. All of the tomato pieces should be about the same size, like so:
For basil, a chiffonade works best. To do this, stack fresh basil leaves one on top of the other until you get several leaves. Then roll up the leaves. Slice very thin slices off of the little roll of leaves. You will get a very thin shredded look to the basil without bruising the leaves. Mince the thyme and oregano as well as the garlic.
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl. Mix well and refrigerate for at least 30 minutes.
While the bruschetta mixture is cooling, preheat the oven to 400 degrees. Slice baguettes on the diagonal in thin slices. Drizzle the slices with olive oil and bake the bread in the oven for about 10 minutes or until toasted. After the bruschetta has cooled and the bread is toasted, top a little bit of the bruschetta mixture on each slice of bread.
The final product will look like this: