Thursday, March 20, 2014

White Chicken Chilli

Chilli... in a healthy and IC friendly form.  Score!!!  Found here... modified slightly.

Ingredients:
1lb Ground Chicken
2 Cans White Beans (one regular, one mashed for thickness)
1/2 C chopped Sweet Onion
1/2 C chopped Celery
1/2 chopped Red Bell Pepper
1/2 chopped Yellow Bell Pepper
2 Cups Chicken Stock
1 Tbsp Minced Garlic
1 Tbsp All Purpose Flour
1 tsp Cumin
1 tsp Dried Oregano
1 Tbsp Olive Oil
Salt & Pepper to taste
Garnish with friendly cheese (Mozzo or mild cheddar for me) and Sour Cream if you can handle.

Directions:
In a large Pot over medium heat warm the oil.  Add chopped veggies and sautee for 5 min.  Add chicken and cook through (at least 5 minutes).  Add the garlic, flour, cumin and oregano.   Cook, stirring over low heat 2 minutes.   Add the broth while stirring.  Increase heat and bring to a boil stirring occasionally.  Reduce hea tto simmering and cook 10 minutes longer.   Add the beans.  Season with salt and pepper.  Add garnishes if wish.

Creamy Dijon Pork

Warning!  Not everything in this recipe is IC friendly.  I allow myself cheat days occasionally and know my limits.  I can handle and LOVE dijon mustard every once in a while.   I was tired of my same old pork recipes so I googled white sauce pork recipes and found this one at SimplyRecipes.com.  WOW WOW WOW!!!!  Maybe it's my love for Dijon Mustard, but this was so delicious!!!  I think it'd still be good cooked friendly (sans Dijon Mustard) if I was being more careful.  
Ingredients:
2 Boneless Pork Chops
1/4 Cup Green onion... white & green parts
1-2 Cups Chicken Stock
3/4 Cup Half & Half
1 Tbsp Butter
1 Tbsp Parsley
2 Tbsp Dijon Mustard (Unfriendly: omit if it bothers you)
1 Tbsp Olive Oil
1 tsp Cornstarch
Salt & Pepper

Directions:
Sprinkle Chops with Salt and Pepper.  Heat them in Olive Oil in pan over medium high heat.  Pan sear them till brown on each side (about 2-3 minutes per side).  Add Green onion and saute along side about a minute or two until soft.   Add Chicken Stock and bring to a simmer.   Cook until Chops are cooked through (about 10 minutes) flipping occasionally.    Remove Chops and cover in foil to keep warm.  Add the half and half & butter and simmer for 3 minutes to reduce.   Add the cornstarch if you want thicker.  Add Dijon Mustard and Parsley, mix well.   Pour over Chops and enjoy!

Serves 2.

Monday, February 24, 2014

Bacon wrapped and cheese stuffed Dates

I have recently discovered Dates and am obsessed with them.  So I started googling recipes and found this one on Pinterest.  Only 3 ingredients and super simple.   I made them for brunch and loved them so much I made them for dinner the same day!  I can't wait to bring these to Pot Luck's and wow everyone!!
Ingredients:
1/2 Cup Goat Cheese
12 Dates
6 strips bacon (be careful of presevatives)
12 toothpicks

Directions:

Slice dates open and stuff with approx 1 tsp goat cheese.  Smush closed.  Cut bacon strips into halves.   Wrap around dates and used toothpick to secure.   Bake at 375 for 15-20 minutes turning halfway through.   

Thursday, October 10, 2013

Chicken Pasta & Broccoli Skillet

I'm on a new recipe kick... two more to try.   I'm excited that this one was a huge hit!!!!  Now I'm preggo (and in preggo induced remission) so I stuck with the original recipe.  However, there are a only a couple minor modifications I'll make to it post-baby that I don't think will change the taste much.   Would actually probably lower the calories, ha!!  I'm posting both the original and modified version.   I found this recipe in the Taste of Home Cooking Magazine.   Major props to them!!!!
Ingredients:
4 Cups Spiral Pasta (I used the colored Garden style, I would recommend the regular kind for ICers)
2 Cups fresh broccoli florets
3 Tbsp all purpose flour
1 1/4 Cups reduced-sodium chicken broth
2 Tbsp Butter
1/2 Cup half & half
4 oz Velveeta, cubed  (unknown if this is IC safe, but it doesn't bother me...feel free to substitute with a cheese you can tolerate )
1 Tbsp garlic-herb seasoning blend (this has a small amount of red pepper and paprika in it.  to be safe, substitue: 1 tsp minced garlic, 1 tsp oregano, 1tsp rosemary, 1 tsp basil, 1 tsp dried minced onion, 1/4 tsp orange peel)
1/4 tsp salt
3 cooked chicken breasts (I cooked mine with a bit of seasoning above)
1/2 Cup shredded mild cheddar cheese (on the maybe list, omit if it bothers you)

Directions:
1.  In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking.
2.  Meanwhile, in a small bowl, whisk flour and broth until smooth.  In a large skillet, melt butter over medium heat; stir in broth mixture.  Add half & half.  Bring to a boil;  cook and stir 1 minute or until thickened.  Add velveeta, seasonings, and salt;  stir until mixture is smooth.
3.  Add the chicken and the pasta mixture; heat through, stirring occasionally.  Remove from heat; sprinkle with cheddar cheese.  Let stand covered 5 minutes or until cheese is melted.

Makes 4 servings.

Saturday, October 5, 2013

Breaded Pork Chops

Hi folks, sorry I haven't posted in so long... i'm 33 weeks pregnant and having a tough pregnancy so my food explorations have been put on hold.    A few weeks ago I decided I needed more pork recipes so I made up this one.   Delicious!  We've had it a couple times since already... the hubs loves it and it's super easy for a preggo Momma who's suppose to be on bedrest.  :)

Ingredients:
2 porch chops
1/ 4C honey
1/3 C breadcrumbs
1/2 tsp ground sage
1/4 tsp salt
1 Tbsp Coriander
1 Tbsp Rosemary
1 Tbsp Garlic powder
4 Tbsp Olive Oil
Dash of pepper (if you can handle pepper)

Directions:
Heat the honey (to thin it out some) about 30 seconds in the microwave.   Pour into bowl.  In another bowl, combine breadcrumbs and all seasonings.   Dip the pork chops in the honey and then the bread mixture.  Pan fry in Olive Oil on stove top medium heat until done.  About 15 minutes.   Avoid turning too much or the breading will likely fall off.   You want a nice golden sear.   Voila!   I've been eating this with peas and beans.  

Wednesday, February 6, 2013

Niki's Green Smoothie

I am on a health kick and thanks to my new Ninja blender.... a smoothie kick too!!!   I got brave and wanted to see what these green smoothies are all about.   Don't be scared.... they are good!!!!   I would suggest starting out small.  Add a small handful of spinach only...and/or put the smoothie in a closed dark cup so you can't "see the green" until you get used to it.  I've recently doubled my green intake and still love it!!!   Here is my original recipe.   Your bladder will thank you for all the nutrients you are giving it!!!  Oh... and I added up all the calories... only 163!!!!
Ingredients:
1 1/2 Cups Unsweetened Almond Milk
1/2 frozen banana (leave out if banana's bother you)
7 frozen blueberries
1/8 Cup Quick Oats (Add more for hungrier appetites!!)
3 slices of pears (I used Del Monte Lite Canned Pears... a can lasts me about a week)
1/2 Cup packed Spinach
1/4 Cup Kale or Collard Greens
1 Small (about 4-5 inches) celery stick (I freeze mine)

Directions:
 Add all ingredients in blender and blend.   Be sure to blend for a long time (about 3 minutes) to make sure all greens are liquified.   I don't like to chew my smoothies!!  ;)

Yields about 20 ounces



Tuesday, February 5, 2013

Chicken Potpie Soup with Homemade Biscuits

I have been wanting to try Chicken Potpie for some time.   Looks simple, yummy, and screams IC Friendly!!!  I found this one that was a soup and used Biscuits instead of a pie crust.  Bingo!!! I thought the fun shaped biscuits would appeal to my toddler.  No such luck (picky girl!)... but that's okay, cause Momma and Dada loved it!!   I found it in my Taste of Home Cooking magazine... submitted by Karen Lemay.   Modified slightly (more salt & added garlic)
Ingredients:
Biscuits:
2 Cups all-purpose flour
1 1/2 tsp salt
2/3 C shortening
5-6 Tbsp 2% milk
Soup:
2 Tbsp butter
1 Cup cubed peeled potatoes
1 Cup chopped sweet onion
2 celery ribs
2 medium carrots chopped
1/2 C all-purpose flour
1 tsp salt
1/4 tsp pepper
1tsp garlic powder
4 Cups Chicken Broth
2 shredded cooked Chicken breasts
1 Cup peas
1 Cup corn

Directions:
1.In a large bowl mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together.  Shape into a disk; wrap in plastic wrap.  Refrigerate for 30 minutes or overnight. 
2.On a floured surface, roll dough to 1/8 thickness.  Using any fun shaped cookie cutters, cut 18 shapes.  Place 1 inch apart on ungreased baking sheets.  Bake at 425 for 7-11 minutes or until golden brown.  Cool on a rack.
3.  For soup, in a large pot, heat butter over medium-high heat.  Add the potatoes, onion, celery, and carrots; cook and stir for 10 minutes until onions are tender.
4. Stir in the flour, salt & pepper, until blended;  gradually whisk in broth.  Bring to a boil, stirring occasionally.  Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.  STir in remaining ingredients; heat through.  Serve with biscuits.

**note, the biscuits will not grow while cooking (like cookies).  So choose your medium-large cookie cutters.