Wednesday, January 25, 2012

Chicken and White Bean Soup

I joined a boot camp for weight loss and found this healthy recipe through my personal trainer.  I had never cooked with leeks before and found out I really like them!!  They're also very IC friendly...a milder version of onion.   I plan to experiment with them more.
2 tsp Extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1/2 tsp dried sage
3 14-ounce cans reduced sodium chicken broth
1 15 ounce can cannellini beans, rinsed
3 boneless chicken breast, baked and shredded

Heat oil in large pot over medium high heat.  Add leeks and cook stirring until soft, about 3 minutes.  Stir in sage and continue cooking until aromatic, about 30 seconds.  Stir in broth, increase heat to high, cover and bring to boil.  Add beans and chicken and cook until heated through, about 3 minutes.  serve hot. 

Tuesday, January 10, 2012

Chicken Calzone

My husband took one bite of this and said, "Top Five!"  This is from The America's Test Kitchen Family Cookbook. 
2 10 ounce packages frozen broccoli spears, thawed and chopped
4 Cups shredded Mozzarella (I used 2 cups to reduce fat)
2 Cups cooked chicken, cubed or shredded
1/2 Cup Pesto
2 pre- made pizza crusts
1 Tbsp olive oil for oiling the pizza sheet
Flour for counter
Salt & Pepper to taste

Adjust an oven rack to the middle position and heat the oven to 450.   Pat the broccoli dry, then toss with teh mozzarella, chicken, and pesto.  Season with salt and pepper to taste.  On a lightly floured counter, roll out the dough into 2, 12 inch circles about 1/4 inch thick.  Add the filling leaving 1 inch  border along the edges.    Brush the edges of dough with water.  Add top dough and press the edges to seal.   Transfer to oiled baking sheet.  Use a sharp knife to cut 5 slits diagonally across the top of the calzone.   Brush oil over the tops and sprinkle with coarse salt.  Bake until golden about 15 minutes.    

Cucumber sandwiches

I literally just finished this sandwich and am so excited about it I had to come post it right away!   These sandwiches are all over the IC boards and yet I had never tried them because I thought they sounded boring.   But trust me, they're not!!  The crunch of the toasted bread combined with the freshness of the cucumbers along with the yummy-ness of cream cheese makes this simple combination effortlessly brilliant!!   I'm so excited to have a new easy, healthy, and delicious lunch option.   So much so in fact, I'm having this again tonight for dinner.   YUM!
2 slices of bread
1/2 cucumber, sliced thinly
2 Tbsp cream cheese

Toast bread.   While bread is toasting, slice the cucumber.   Spread cream cheese on each slice of bread.   Add the cucumbers.   Enjoy!

Friday, January 6, 2012

French's Crunchy Onion Chicken

This was another Pinterest discovery.   I seem to be able to handle French's Fried Onions, but I don't think it's a safe food.   Try with caution.
2 Cups French's Original French Fried Onions
2 Tbsp Flour
4 Boneless skinless chicken breasts
1 egg, beaten

Crush French Fried Onions with flour in plastic bag.  Dip chicken in egg.  Coat in onion crumbs. Press firmly to adhere.   Bake at 400 for about 20 Minutes.

Tuesday, January 3, 2012

Spring Salad with Chicken & Pear Dressing

Who says Spring Salad's are only for the Spring?  This is my favorite salad right now and I can't get enough.   It's really easy to throw together and you could always add more veggies if you like more complex flavors.  I eat my salads pretty simple.
1 chicken breast baked and shredded
Prepackaged Spring Salad Mix (I use Marketside Organic from Walmart)
Chopped Almonds
Feta Cheese
Pear Salad Dressing
1 pear
1-2 Tbsp honey

Cut the pear into slices and saute in olive oil about 3 minutes.   When pear is done cooking, smother in honey.  Combine all ingredients
above using as little or as much as you like.  


Monday, January 2, 2012

Harvest Ham Supper

For Christmas I got some Crock Pot Recipe cookbooks.   I found this gem in there and tried it tonight.  Only 4 ingredients... my kind of cooking!! It was really good and really filling.  Watch your portion size if you're watching your waistline.   I think this would make a great Christmas dish as well!!!

6 carrots, sliced in half lengthwise
3 sweet potatoes, sliced in half lengthwise
1 1/2 pounds boneless ham steak (watch out for Nitrates,  you may need to buy this at your health food store to avoid)
1 Cup maple syrup

:Place carrots and potatoes in bottom of slow cooker to form a rack.  Place ham on top of vegetables.  Pour syrup over ham and vegetables.  Cover; cook on LOW 6 to 8 hours.

Makes 6 servings (or 4 large)

Blueberry Dressing

Here is the last of the three salad dressings I currently use.
1/4 Cup frozen blueberries
1/2 Cup Olive Oil
1/4 tsp lemon zest
1/4 tsp dried basil

Blend all ingredients in a blender.  Add to salad.

Cottage Dressing

When I get on a salad kick, I will make lots of dressings in bulk so it's easier to whip up a salad quickly.  I'll store them in empty water bottles and keep in the fridge.  I have my hands full enough with my newborn, I don't want to be spending lots of time in the kitchen preparing lunch.   This is a another delicious Salad Dressing when I'm in the mood for something creamy.  I made it up me-self!
1 Cup low-fat cottage cheese (I use Daisy brand)
1/2 tsp dill
1/2 tsp onion powder

Add first 3 ingredients and blend in blender.   Slowly add milk to get the consistency that you want.

Pear Dressing

HAPPY NEW YEAR!!   It's the first of the year and one of the most popular resolutions out there is to lose weight.   My New Years Resolution is no exception.   I've got about half my baby weight still left to lose.   Having IC sure can make for tricky dieting.   I used to think I couldn't eat salads until I found some fun salad dressings to spruce 'em up.  This one is my favorite on a spring salad with feta cheese.  It's light and sweet... yummmm!!!  Found it in the Confident Choices Cookbook. 
1/3 C olive oil
3 Tbsp pear juice (I use the juice from canned pears since I can't find any friendly pear juice)
1 Tbsp honey
1 tsp vanilla extract

Add all ingredients and whisk.    

P.S. I triple the recipe to keep around for a while.  Just make sure you shake before using again.  

Zucchini Cakes

One of my new hobbies is looking up recipes on Pinterest.   There's quite a bit of IC friendly recipe ideas out there... or ones that with only a couple modifications could become IC friendly.   This was my first recipe I found on there and it turned out so good.  It's meant to be an appetizer, but I made it as a side dish to chicken.   It got two thumbs up from the hubs.

-1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water
-1/2 cup freshly grated Parmesan cheese
-1 cup Panko bread crumbs (I found these next to the Asian food in my Supermarket)
-sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
-1/4 teaspoon paprika (This is a no-no, but I seem to be able to handle a bit of no-no foods lately.   Feel free to omit)
-1 clove garlic, minced
-1 egg
-salt and pepper to taste
-1 to 2 tablespoons olive oil

 Directions :
Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.  Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Makes 8 cakes