tag:blogger.com,1999:blog-76161634199819601182024-03-23T03:17:38.181-07:00Low Fat for LifeLow fat recipes in compliance with the Swank Diet for Multiple Sclerosis Unknownnoreply@blogger.comBlogger88125tag:blogger.com,1999:blog-7616163419981960118.post-82667624418831161542024-03-10T17:50:00.000-07:002024-03-10T18:12:19.966-07:00Potatoes O'Brien<p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space-collapse: preserve;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoleA2hjPvQWkOxaAtqQyeahzy_HA65zdeb8N_G4tOq7PR_LV2L7PR-_0cjZdDT4Wr2kyUJUsmOXTq-LFhjMykBWQdqhL48OnVDOEA-MU9RPmuzgRKw3MPfOstTkbb06tFY14a5LCa2ryWsdMdSSpbuh_Ztl2GGLy12qg15ZsiplCVkBwKcZd21HRwidtd/s2822/20240310_210947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="2822" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoleA2hjPvQWkOxaAtqQyeahzy_HA65zdeb8N_G4tOq7PR_LV2L7PR-_0cjZdDT4Wr2kyUJUsmOXTq-LFhjMykBWQdqhL48OnVDOEA-MU9RPmuzgRKw3MPfOstTkbb06tFY14a5LCa2ryWsdMdSSpbuh_Ztl2GGLy12qg15ZsiplCVkBwKcZd21HRwidtd/w640-h424/20240310_210947.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space-collapse: preserve;"><br />I felt like making Potatoes O'Brien. I haven't made it for YEARS, but that's what popped into my mind tonight. Maybe it's because St. Patrick's Day is coming up or maybe because it's almost spring. Maybe it's just because I saw I had potatoes to use up and I had pimentos in the pantry.</span><p></p><p>Fun fact: I'm a little Jewish girl, but I was born pale with red hair and my skin had a yellow-greenish hue because I was a little jaundiced. My mom thought I looked like an Irish baby. </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span face=""Arial",sans-serif" style="font-size: 12pt;">Potatoes O'Brien<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif; font-size: 10pt;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">1 TBLSP Olive oil</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">
2 Medium Potatoes, cut into 1/2 inch cubes</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">1/2 Green Pepper, diced (I didn't have any so I omitte</span><span style="font-size: 10pt;">d it tonight)</span></p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 10pt;">1/2 Onion, Minced</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-size: 10pt;">3 TBLSP Pimentos</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">
1 TBLSP Paprika</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">1 tsp Salt</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">1/2 tsp Pepper <br />
<br />
Heat the oil over medium heat in a large non-stick frying pan. <br />
<br />
Add potatoes, green pepper, onion and pimentos. Sprinkle with the paprika, salt
and pepper. Stir to combine. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;">Cook over medium low heat,
stirring frequently, until the potatoes are tender and slightly browned (about
30 minutes). <br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--></span><span face=""Arial",sans-serif" style="font-size: 12pt;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; margin: 5pt 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial",sans-serif" style="font-size: 10pt;"><o:p> </o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-46747883750336489302023-11-29T17:20:00.000-08:002023-11-29T17:20:30.239-08:00Sausage Lentil soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg7RFWypW-kvh-NVpznrzsHLdOprl6H9ZIdFEHl7DVfYmJokOz6epoNVcGFs8MndFH7vIQgSnI21iO4PJ6wtLmB40L2w7-v5v7rKrytKUSIbNRvLu32XFXDmq0D30ECRZzK6O4fmdyBU1cpZaYAGoePBYBptZSDbRy3ijOd8L4QlthTts_tk0hbcKQ57S/s3095/20231129_191716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="3095" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg7RFWypW-kvh-NVpznrzsHLdOprl6H9ZIdFEHl7DVfYmJokOz6epoNVcGFs8MndFH7vIQgSnI21iO4PJ6wtLmB40L2w7-v5v7rKrytKUSIbNRvLu32XFXDmq0D30ECRZzK6O4fmdyBU1cpZaYAGoePBYBptZSDbRy3ijOd8L4QlthTts_tk0hbcKQ57S/s320/20231129_191716.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDpxhMBh9g4PjEJUMiXJQKV_dzUeIJtDGwYIf5hK6wu4c3LtKo34UZba7zKruWEZ3A0iaYBn7t1lviXry0KFTMa2gnyDY3FmF3PMUOtH704V0lEDdXaMyWtVnYuQ8CYWlxRi2_cqnZC8QHQaWzrzMG_EYkZIUiTtpFBMr1SXdrwf1JMFp9_rawcKcWDdz/s4000/20231129_171309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDpxhMBh9g4PjEJUMiXJQKV_dzUeIJtDGwYIf5hK6wu4c3LtKo34UZba7zKruWEZ3A0iaYBn7t1lviXry0KFTMa2gnyDY3FmF3PMUOtH704V0lEDdXaMyWtVnYuQ8CYWlxRi2_cqnZC8QHQaWzrzMG_EYkZIUiTtpFBMr1SXdrwf1JMFp9_rawcKcWDdz/s320/20231129_171309.jpg" width="320" /></a></div><br />This is my very favorite lentil soup. It's so favorful!! <p></p><p>I used to make a version of this "Pre-Swank", but with regular sausage. I was newly married and it was cheap, easy to make and delicious. I'm telling you, this is even better!!! </p><p>I used to use canned tomatoes or tomato sauce. I happened to have some leftover marinara in the fridge so I just threw it in. It actually gave it something a little extra. </p><p><br /></p><p><b><i><u>Ingredients</u></i></b> </p><p><br /></p><p>1 TBLSP Olive Oil</p><p>1 small Onion, diced</p><p>1 Carrot, diced</p><p>1 Stalk Celery, diced </p><p>1 small Red Pepper, diced</p><p>1 clove Garlic, minced</p><p>1/2 lb Chicken Sausage (made from chicken breast), squeezed from the casings</p><p>1/2 tsp Fennel</p><p>2 tsp Better Than Boullion, Roasted Chicken base dissolved in 2 cups water</p><p>1/2 cup Marinara</p><p>3/4 cup Lentils, picked over and rinsed</p><p><br /></p><p><b><i><u>Instructions</u></i></b> </p><p>Preheat a small soup pot over medium-low heat.</p><p>Add the olive oil.</p><p><br /></p><p>Stir in the onion, carrot, celery, red pepper and garlic. Cook for about 10 minutes or until the vegetables are tender.</p><p>Stir in the sausage and cook for a 5-10 more minutes.</p><p>Sprinkle in the fennel, pour in the bullion in water water and lentils. Stir to combine.</p><p>Raise heat to high until it comes a to a boil and then lower it back down to a low simmer.</p><p><br /></p><p>Unsaturated fat for entire recipe: 12 grams</p><p>Saturated fat for entire recipe: 2 grams </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-86217044010714250492023-11-07T11:07:00.000-08:002023-11-07T11:07:11.305-08:00Easy Wonton SoupThis is an easy and quick soup made even easier with frozen wontons. I used the Bibigo chicken and veggie mini wontons, but you can use any Swank friendly wonton you'd like. To make it Vegetarian/Vegan friendly, you can opt for veggie wontons and sub vegetable broth/ boullion.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5JMB4pvHyPRAAuzPZwVxs9VNfuAGgns24mQpArLSZO97wj1t6Qwf24BqWfN04SUauRYJJbhvTcOun7A1lUpBVgv0CmfhhJ9EC9tE5jVV4NC1mtsCQM2JlZEKbZIqlvM8nFOWtrnA3GzIgOCDPJdYP_bJcl_jQLha-0UWELs-K3eR29Mf2qLhDzxZphRc/s2820/20231106_184951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1855" data-original-width="2820" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5JMB4pvHyPRAAuzPZwVxs9VNfuAGgns24mQpArLSZO97wj1t6Qwf24BqWfN04SUauRYJJbhvTcOun7A1lUpBVgv0CmfhhJ9EC9tE5jVV4NC1mtsCQM2JlZEKbZIqlvM8nFOWtrnA3GzIgOCDPJdYP_bJcl_jQLha-0UWELs-K3eR29Mf2qLhDzxZphRc/w640-h420/20231106_184951.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><u><i>Ingredients</i></u></b> <br /><div><br /></div><div>4 Cups water </div><div>4 tsps Better Than Boullion Roasted Chicken base (or equivalent)</div><div>1 TBLSP Soy Sauce</div><div>1 clove Garlic, peeled and smashed</div><div>1 inch fresh ginger</div><div>20 frozen mini wontons (or 8-12 regular sized)</div><div>2 Scallions, white and green parts separated and sliced</div><div>1 cup torn Bok Choy leaves</div><div>1 tsp Toasted Sesame Oil</div><div><br /></div><div><br /></div><div><b><i><u>Directions</u></i></b></div><div><b><i><u><br /></u></i></b></div><div>Add the water and boullion to a small soup pot and heat over medium. Stir to dissolve.</div><div><br /></div><div>Add in the soy sauce garlic and ginger and simmer for 10 minutes</div><div><br /></div><div>Stir in the wontons, white part of the scallions and simmer for 2 minutes.</div><div><br /></div><div>Turn off the heat.</div><div><br /></div><div>Stir in the green parts of the scallion, bok choy and drizzle in the sesame oil.</div><div><br /></div><div><br /></div><div>Serves 4</div><div>7 grams of unsaturated per serving </div><div>2 grams saturated fat per serving</div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-3312310794567018072023-09-14T09:04:00.002-07:002023-09-15T12:34:28.879-07:00Vietnamese Salad <p>I've been OBSESSED with this salad from Food & Wine since my husband suggested I make it. I've even made it into wraps which were absolutely amazing!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74cUzE4xnhNRic6zERDjmZTVGaHYFozT_EEm5_W1iStjTmd8zTlGAHGAx7wKqiUrW5fxliG-RjT0xCh-BzesgZBVR2JDkKQu6JRwFI9niruxIHGynGvWOoQc0S9qGWs8rY7YqIqBqLunvCiwXHEXndkBTKqxZED2mpc01_Abst_33dQbVMuJ5vD-roozI/s1080/FB_IMG_1694706813624.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1080" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74cUzE4xnhNRic6zERDjmZTVGaHYFozT_EEm5_W1iStjTmd8zTlGAHGAx7wKqiUrW5fxliG-RjT0xCh-BzesgZBVR2JDkKQu6JRwFI9niruxIHGynGvWOoQc0S9qGWs8rY7YqIqBqLunvCiwXHEXndkBTKqxZED2mpc01_Abst_33dQbVMuJ5vD-roozI/w640-h432/FB_IMG_1694706813624.jpg" width="640" /></a></div><p><br /></p><div class="loc heading" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Open Sans", "Trebuchet MS", sans-serif; font-size: 18px; margin: 0px; padding: 0px;"><h2 class="comp mntl-structured-ingredients__heading mntl-text-block" id="mntl-structured-ingredients__heading_1-0" style="box-sizing: border-box; font-family: Acta, Palatino, serif; font-size: 1.75rem; line-height: 2rem; margin: 0px 0px 2rem; padding: 0px; text-underline-offset: 0.5rem;">Ingredients</h2></div><ul class="mntl-structured-ingredients__list" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: Acta, Palatino, serif; font-size: 18px; line-height: 1.625rem; list-style: none; margin: 1.25rem 0px; padding: 0px; text-underline-offset: 0.25rem;"><li class="mntl-structured-ingredients__list-item" data-id="7beb3bca5ae7a751e9a39927c8fceda2" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">2 tablespoons sugar</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="5e7364746b412b02eb75c21512c44df8" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">2 tablespoons plus 1 teaspoon fish sauce</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="fcd335a2599de1ee9c42e31bc6d42491" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1 1/2 tablespoons fresh lime juice, plus lime wedges for serving</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="f6f192bc88b6111663197d1c263d394a" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1 1/2 tablespoons distilled white vinegar</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="f358921c4ef7172800de3d1cfa28f5c7" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1 tablespoon water</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="21697b0c699fdaae0ec8ebc9ad7355b6" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1 serrano chile with seeds, minced</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="f22ebf8ec5e60ff77d547658cf8daddc" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1 small garlic clove, minced</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="5c7dbc9ac9ede8969820e92699c38b72" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1 cup vegetable oil, for frying</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="7501b681aa9f00778fb1d3057c556071" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">2 large shallots, thinly sliced</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="ceb20772e0c9d240c75eb26b0e37abee" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">Kosher s<span data-ingredient-name="true" style="box-sizing: border-box;">alt</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="e51852cf25454c53ba51dff5ace45b17" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">4 cups green cabbage (from 1/2 small head), finely shredded</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="b034ae2382b40f9077fb158f851aafb5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">2 carrots, finely shredded</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="d3cc134fbfdec6f77d3e21b52d34a968" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">1/2 small red onion, thinly sliced</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="01b9d33906b3089409378dedec764dc1" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-name="true" style="box-sizing: border-box;">1/4 cup coarsely chopped cilantro</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="9a16c1af75cee20729d250c41369e8d3" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-name="true" style="box-sizing: border-box;">1/4 cup coarsely chopped mint</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="a5937215797e5cf2004807467853fd61" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-name="true" style="box-sizing: border-box;">3 cups shredded rotisserie chicken (from 1/2 chicken)</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="16829608a954fe7226921f2a4f3dcbb2" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;"></span><span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">2 tablespoons extra-virgin olive oil</span></p></li><li class="mntl-structured-ingredients__list-item" data-id="a6b26e7bd2dd1da8dd29ad4026829b3f" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><span data-ingredient-name="true" style="box-sizing: border-box;">3 tablespoons coarsely chopped unsalted roasted peanuts</span></p></li></ul><p><br /></p><p><br /></p><p>The direct recipe link here... https://www.foodandwine.com/recipes/crunchy-vietnamese-chicken-salad</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-88303969538621634812023-09-14T08:29:00.002-07:002023-09-14T08:29:27.217-07:00Egg Foo Young Sauce<p>I've been making this Egg Foo Young sauce from "Souped Up Recipes"/ "Curated Kitchenware" for years. It's become one of my favorite lunch go-to's. Most times I will just make a pot of Jasmine rice and a one yolk omlette with scallions and call it a day. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZBMAjRXgjX6lDTHZ-Vs53xqLb3-kuvOwu_Rvpxhh4vAe-VjIsU8h90PJLJF4ij252xBq46QX8EvqD-m2ySoJOmdxmvr5bklV8M2wrHueJXUtBSCGeidKy8hIXpbYTt3dEhJA5QAKU80z12my0s1svFuIq4c-6pybxh3_IMUZALdou6jAF0ngbbvVdmrz/s1080/FB_IMG_1694705263863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZBMAjRXgjX6lDTHZ-Vs53xqLb3-kuvOwu_Rvpxhh4vAe-VjIsU8h90PJLJF4ij252xBq46QX8EvqD-m2ySoJOmdxmvr5bklV8M2wrHueJXUtBSCGeidKy8hIXpbYTt3dEhJA5QAKU80z12my0s1svFuIq4c-6pybxh3_IMUZALdou6jAF0ngbbvVdmrz/w640-h360/FB_IMG_1694705263863.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p></p><div class="rk_directions rk_column" style="-webkit-text-stroke-width: 0px; background-color: #eff0f5; box-sizing: inherit; color: rgba(14, 27, 77, 0.75); flex: 1 1 0%; font-family: Questrial, sans-serif; font-size: 15.75px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.63px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div><p></p><div class="rk_ingredients rk_column rk_column_third" id="recipe-ingredients" style="-webkit-text-stroke-width: 0px; background-color: #eff0f5; box-sizing: inherit; color: rgba(14, 27, 77, 0.75); flex: 1 1 0%; font-family: Questrial, sans-serif; font-size: 15.75px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.63px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; width: 321.078px; word-spacing: 0px;"><ul id="recipe-ingredients" style="box-sizing: inherit; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 0px; margin-left: auto; margin-top: 0px; padding-left: 0px;"><h4 class="rk_group_heading" style="box-sizing: inherit; color: rgb(var(--color-foreground)); font-family: var(--font-heading-family); font-size: 15px; font-style: var(--font-heading-style); font-weight: bold; letter-spacing: calc(var(--font-heading-scale) * .06rem); line-height: calc(1 + .3/max(1,var(--font-heading-scale))); margin: 10px 0px; padding: 0px; word-break: break-word;">FOR THE SAUCE:</h4><li style="align-items: center; box-sizing: inherit; column-gap: 10px; display: flex; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 10px; margin-left: 13px; margin-top: 0px; padding-left: 5px; position: relative; white-space: normal;">1 tbsp <a href="https://geni.us/premium-oyster-sauce" style="border-bottom: 1px dotted black; box-sizing: inherit; display: inline; font-size: 15px; line-height: 21px; margin-bottom: 0px; margin-top: 0px; text-decoration: none; vertical-align: top; white-space: normal;">of oyster sauce</a></li><li style="align-items: center; box-sizing: inherit; column-gap: 10px; display: flex; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 10px; margin-left: 13px; margin-top: 0px; padding-left: 5px; position: relative; white-space: normal;">1 tbsp <a href="https://geni.us/light-soy-sauce" style="border-bottom: 1px dotted black; box-sizing: inherit; display: inline; font-size: 15px; line-height: 21px; margin-bottom: 0px; margin-top: 0px; text-decoration: none; vertical-align: top; white-space: normal;">of soy sauce</a></li><li style="align-items: center; box-sizing: inherit; column-gap: 10px; display: flex; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 10px; margin-left: 13px; margin-top: 0px; padding-left: 5px; position: relative; white-space: normal;">1 tsp <a href="https://geni.us/granulated-sugar" style="border-bottom: 1px dotted black; box-sizing: inherit; display: inline; font-size: 15px; line-height: 21px; margin-bottom: 0px; margin-top: 0px; text-decoration: none; vertical-align: top; white-space: normal;">of sugar</a></li><li style="align-items: center; box-sizing: inherit; column-gap: 10px; display: flex; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 10px; margin-left: 13px; margin-top: 0px; padding-left: 5px; position: relative; white-space: normal;">1 tbsp of corn flour</li><li style="align-items: center; box-sizing: inherit; column-gap: 10px; display: flex; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 10px; margin-left: 13px; margin-top: 0px; padding-left: 5px; position: relative; white-space: normal;">1/2 tsp <a href="https://geni.us/white-peppercorns" style="border-bottom: 1px dotted black; box-sizing: inherit; display: inline; font-size: 15px; line-height: 21px; margin-bottom: 0px; margin-top: 0px; text-decoration: none; vertical-align: top; white-space: normal;">of white pepper</a></li><li style="align-items: center; box-sizing: inherit; column-gap: 10px; display: flex; font-size: 15px; line-height: 21px; list-style: outside; margin-bottom: 10px; margin-left: 13px; margin-top: 0px; padding-left: 5px; position: relative; white-space: normal;">1 cup of water or chicken broth</li></ul><div class="rk_atc_actions" style="box-sizing: inherit; column-gap: 25px; display: inline-flex;"></div></div><p><br /></p><p>The full recipe can be found here. You can sub chicken for the pork or make it meatless. I just love the Gravy!</p><p>https://curatedkitchenware.com/blogs/soupeduprecipes/egg-foo-young</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-57346173413107652262023-07-24T10:42:00.003-07:002023-07-24T11:05:11.255-07:00QuesadillasThis is such an easy dinner or lunch. It's cheesy, crispy gooey. So so good!<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br><div><br></div><div><u><i>Ingredients</i></u> </div><div><br></div><div>Spray oil</div><div>2 Fajita sized flour Tortillas</div><div>2 TBLSP Chili sauce (such as Heinz)</div><div>2 handfuls of fat free shredded Cheddar (rinsed)</div><div>2 small Jalapeños, diced</div><div>1 small grilled chicken breast, chopped (optional)</div><div><br></div><div><br></div><div><i><u>Directions</u></i></div><div><br></div><div>Preheat a cast iron pan over medium low heat.</div><div><br></div><div>Spray pan with a little oil</div><div><br></div><div>Top one half of each tortilla with the chili sauce, cheese, jalapeños and chicken (if using)</div><div><br></div><div>Fold the tortillas in half and cook until golden brown and the cheese is melted.</div><div><br></div><div><br></div><div>The fat content is only as much as your flour tortillas. If you can find the LA Tortilla Factory brand which are just 1 gram of unsaturated fat and 0 saturated fat, you will have yourself a virtually fat free meal!</div><div><br></div><div><br></div><div><br><br></div><div><br></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-84643291697269826532023-06-04T13:38:00.000-07:002023-06-04T13:38:05.709-07:00Chicken and String Beans in Garlic Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixw28ieGYsZaaiF1mxaHujHpzyfn8o3kcLjq9aSaR8yKuavAzYzXFJC9KdlJjInOq-Ba0PhP7SghOxqXIs4hUVFS2rMmfZ1EfL03VBdRwEahfz1ItJWI_-8hn5OXwdWw3kf98WOAnaWaz2c-F0KNLW-aunfELPqf68PjSXFS1dgBHyVhFNs5c6OGbciQ/s2425/20230603_184139.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2425" data-original-width="2143" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixw28ieGYsZaaiF1mxaHujHpzyfn8o3kcLjq9aSaR8yKuavAzYzXFJC9KdlJjInOq-Ba0PhP7SghOxqXIs4hUVFS2rMmfZ1EfL03VBdRwEahfz1ItJWI_-8hn5OXwdWw3kf98WOAnaWaz2c-F0KNLW-aunfELPqf68PjSXFS1dgBHyVhFNs5c6OGbciQ/w566-h640/20230603_184139.jpg" width="566" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>This is my new favorite stir fry. You could really use any protein and and veggie. I just happened to have string beans in the fridge and my protein of choice is always chicken breast if you couldn't tell already. I used the garlic sauce recipe from Just a Pinch https://www.justapinch.com/recipes/sauce-spread/marinade/chinese-garlic-sauce.html</p><p>I subbed chili crisp for the oil to give it a hint of heat and color and I also added a little dark soy sauce for color as well. This sauce is an umami bomb as is, but that chili crisp really takes it over the top! You can find it in Asian markets, some supermarkets, Walmart or Amazon. My favorite brand is Lao Gan Ma. I'll include a photo below the recipe. It doesn't add a load of heat, just a subtle hint.</p><p><br /></p><p><b><u>Sauce Ingredients</u></b></p><p>1 Tbsp Chili crisp</p><p>2 Cloves Garlic, minced</p><p>Rice wine vinegar</p><p>2 Tbsp sugar</p><p>2 Tbsp Soy sauce</p><p>1 tsp Dark Soy sauce</p><p>2 Tbsp Rice Wine/Shaoxing wine/Sherry </p><p>1/4 tsp sesame oil</p><p>1 1/2 tsp corn starch</p><p>1 Tbsp water</p><p><br /></p><p><b><u>Instructions for the sauce</u></b></p><p>Add 1TBLSP to the chili crisp and thd minced garlic to a small sauce pan and set to medium-low heat. When the chili oil starts to sizzle and the garlic just becomes fragrant, remove from heat, add the rest of the sauce ingredients and set aside.</p><p><br /></p><p><b><u>For the Chicken</u></b> </p><p>8 oz Chicken breast, sliced thinly</p><p>1/4 tsp Baking Soda</p><p>1 tsp Dark Soy sauce </p><p>1/4 tsp White Pepper</p><p><br /></p><p>Mix with a clean hand for a few minutes, until chicken feels velvety. That's why this technique is called "velveting". Set aside. </p><p><br /></p><p><b><u>For the String Beans</u></b></p><p>6 ounces of string beans, washed and stems removed</p><p>Steam for about 2 minutes or until vibrant green. </p><p>Plunge into ice water and then strain</p><p><br /></p><p><b><u>Cooking time!</u></b></p><p>Preheat a wok over medium-high heat. </p><p>Add 1 TBLSP of oil and swirl to coat the bottom.</p><p>Add the chicken to the wok in one layer. Flip over after TWO MINUTES so the chicken has a chance to brown. Let the other side cook another 1 -2 minutes. <br /><br />Add the green beans. <br /><br />Give the sauce a whisk to loosen the cornstarch that has probably settled to the bottom. <br /><br />Stir in to coat the chicken and string beans. <br /><br />Cook. stirring, for just a minute or two, until the sauce has thickened. </p><p>Serve with white rice. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhrq9mD2f8Zpc2n68aCOUHTREUkWIyL3vfOh3WrGLI3MJTtHTN8vujcODcsbWUt_--gkqpXDHr_SgZfRkDb3TsW3JocwrjvOav3lb2fKbMlrjSkgpJM0Inkv2Z4PZ1LmiB1gsOj8OXR2mL87VCIeospm-SfwccHm9FpG9w0naifXVD9R2Z9NdiNaCgQ/s2000/chilicrisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhrq9mD2f8Zpc2n68aCOUHTREUkWIyL3vfOh3WrGLI3MJTtHTN8vujcODcsbWUt_--gkqpXDHr_SgZfRkDb3TsW3JocwrjvOav3lb2fKbMlrjSkgpJM0Inkv2Z4PZ1LmiB1gsOj8OXR2mL87VCIeospm-SfwccHm9FpG9w0naifXVD9R2Z9NdiNaCgQ/w200-h200/chilicrisp.jpg" width="200" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-66245069165372673642023-05-04T15:40:00.002-07:002023-06-04T12:34:46.409-07:00Nachos<div><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEhO_fSwhtVA6-I7uD38wH_y__ki-ka4Lg-vG16w9roCacMkHKXpnvn3gkg4wfeXfBTsb0jB0YXBgxuuSvBM30OVnWW3ITJXnAHZSE7au4ksqcTf1eGcav2UfuO52zfX4efCB3eyjXGZH58ONszpPLvFEvvCkDVXWCGVcp6VHG4OT9NzIY_k3xSkchVoBg" style="margin-left: 1em; margin-right: 1em;">
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</div><div><br /></div><div>This recipe is from Skinnytaste.<br /></div><div><br /></div><div>My Swank tweaks- Fat free sour cream and fat free cheese sauce.Fat free cheese sauce recipe is as follows.</div><div><br /></div><div><i><b><u>Fat Free Cheese Sauce </u></b></i></div><div><br /></div><div>1 Cup Fat free Milk</div><div>1 TBLSP Cornstarch </div><div>8 slices Fat free American Cheese, torn into pieces </div><div><br /></div><div>In a small sauce pot, heat the Fat free milk and whisk in the cornstarch.</div><div><br /></div><div>When the mixture starts to thicken, add in the cheese slices. </div><div><br /></div><div>Stir until combined. </div><div><br /></div><div><i><b><u>Full Skinnytaste recipe and link here... </u></b></i></div><div><i><b><u><br /></u></b></i></div><div><b>https://www.skinnytaste.com/skinny-nachos-with-turkey-beans-and/</b></div><div><br /></div><div>Loaded Nachos with Turkey, Beans and Cheese</div><div><br /></div><div>These Loaded Nachos with Turkey, Beans and Cheese are made with baked tortilla chips, lean ground turkey, black bean dip, cheese and pico de gallo.</div><div><br /></div><div><br /></div><div><b><u>Ingredients</u></b></div><div>4 oz baked tortilla chips</div><div>8 oz 99% lean ground turkey breast</div><div>1 tsp cumin</div><div>1 tsp garlic powder</div><div>kosher salt and black pepper, to taste</div><div>1 cup fat-free spicy black bean dip (such as Desert Pepper Trading Company Black Bean Dip or Trader Joes)</div><div>1 1/3 cup reduced fat Mexican cheese blend</div><div>2 cups pico de gallo</div><div>1/2 cup light sour cream</div><div>1/2 cup chopped fresh cilantro</div><div>1 jalapeño (sliced thin optional for topping)</div><div><br /></div><div><b><u>Instructions</u></b></div><div>Preheat oven to 425F.</div><div>Place 1 oz (about 14 depending on the brand) chips on four oven-proof dishes or all 4ounces on one large baking sheet.</div><div>Heat a large nonstick sauté pan over high heat.</div><div>Add the ground turkey and season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon, about 5 minutes.</div><div>When cooked, add the bean dip and mix well.</div><div>Spoon the turkey mixture over the chips and sprinkle the cheese on top.</div><div>Bake until cheese melts, about 6 minutes.</div><div>Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños.</div><div>Serve immediately.</div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-63737024072352914672023-04-12T17:15:00.001-07:002023-10-29T16:22:36.235-07:00Cheesy Potato Leek SoupI've never been a fan of potato soups. They usually taste so... BLAND and BORING. BUT! I had potatoes that were about to go, and I was making salad for dinner so I thought a soup may be good on the side.<div><br /></div><div>I love a good salad, but this soup quickly took over as the star of the show!</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br /></div><div><i><b><u>Ingredients</u></b></i> </div><div><br /></div><div>3 TBLSPS Olive oil</div><div>2 slices of Applegate Turkey bacon or soy bacon (optional)</div><div><br /></div><div><br /></div><div>2 Leeks washed thoroughly, sliced</div><div>2 cloves Garlic, minced</div><div>3 TBLSPS flour</div><div><br /></div><div>4 cups potatoes, cubed</div><div>3 cups chicken/ veggie stock( or enough to cover Potatoes)</div><div>1 12 oz can Evaporated fat free milk</div><div>5 slices fat free American cheese</div><div>2 tsp chicken or veggie bullion</div><div>A heavy grinding of fresh black pepper</div><div>1/4 tsp Cayenne pepper</div><div><br /></div><div><i><b><u>Directions</u></b></i> </div><div><br /></div><div>Heat the oil over low medium- low heat</div><div><br /></div><div>Cook the turkey or soy bacon an set aside. Break into little pieces. </div><div><br /></div><div>To the oil that the bacon was cooking in, add the leeks and cook until softened, a few minutes.</div><div><br /></div><div>Stir in the garlic and cook until fragrant, about 30 seconds. </div><div><br /></div><div>Stir in the flour to make a roux.</div><div><br /></div><div>Add the Potatoes through the cayenne pepper, stir and cook over medium heat for 30 minutes. </div><div><br /></div><div>Taste to see if you need more salt (for us, it was perfect).</div><div><br /></div><div>The soup should be thick and flavorful. </div><div><br /></div><div>Stir in scallions.</div><div><br /></div><div>Sprinkle with bacon crumbles if using.</div><div><br /></div><div>Serve!</div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-29793932084614123962023-01-17T13:47:00.003-08:002023-01-18T13:21:47.306-08:00Swanky Meat Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDtYc8RoNnQJDLkCzWYkihpU6TycFXLF_COYD--AnMLWfT3uIyRROurbBSOh20tXfXZQz9mhp89H0_sqyrqkuCzjHnhMF7A6EjmmR8LeyptuPQ96wNaMCheU6ACleiWaj0knXoeDCLusEpjpKQOqiZTjC65uO4000NALV8xOw57-S_4aD6dmKlVC8Ew/s4000/20230115_144458.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDtYc8RoNnQJDLkCzWYkihpU6TycFXLF_COYD--AnMLWfT3uIyRROurbBSOh20tXfXZQz9mhp89H0_sqyrqkuCzjHnhMF7A6EjmmR8LeyptuPQ96wNaMCheU6ACleiWaj0knXoeDCLusEpjpKQOqiZTjC65uO4000NALV8xOw57-S_4aD6dmKlVC8Ew/w640-h480/20230115_144458.jpg" width="640" /></a></div><br /><p>This flavorful meat sauce is great over pasta or as part of a lasagna with fat free or Vegan cheeses. You may notice that there is no added salt in this recipe. That's because there is salt in the sausage seasoning. If you are using another brand or making your own, salt if needed. <br /></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;"><br /></span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 & 1/2 pounds ground Chicken breast (Note 1)</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;"><br /></span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">2 TBLSP Italian sausage seasoning (Note 2)</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 tsp ground Fennel seed, optional (Note 3)</span></p><p><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 medium yellow Onion, finely diced</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">4 cloves Garlic, minced</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">2 Shallots, finely diced</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">2 (6 ounce) cans Tomato paste</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 (28 ounce) can crushed Tomatoes</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 (14 ounce) can fire roasted diced Tomatoes</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 (14 ounce) cans canned Tomato sauce</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">½-2/3 cup fresh Basil finely chopped</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 1/2 teaspoons dried Basil leaves<br /><br />2 TBLSP fresh chopped Parsley<br /><br />Fresh black Pepper <br /></span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">:</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">1.In a pot or Dutch oven, heat 2 TBLSPS of olive oil over medium-low heat. Add in the chicken. with the sausage seasoning and fennel. *See Note 1<br /><br /></span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">2 Stir in onion, and garlic over medium heat until the onions are softened. </span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">3. Stir in the tomato paste and keep stirring for about a minute or two. Keep stirring so it doesn't burn. </span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">4. Stir in crushed tomatoes, diced tomatoes tomato and tomato sauce, dried and fresh basil, pepper and parsley. <br /></span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;"><br /></span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">5. Simmer, covered, for about 1 1/2 hours, stirring occasionally.</span></p><p><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;"> </span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br /></p><div class="adL" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Recipe Notes<br /><br />1. You can sub plant based meat alternative here. The chicken is just for the meaty texture<br /><br />2. We use A.C. Legg Inc purchased from Amazon and have also used Penzey's</div><div class="adL" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></div><div class="adL" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3. We love the extra fennel flavor. Feel free to omit it. The sausage seasoning may be just enough for you.</div><div class="yj6qo" style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-46671870234630770992022-06-28T10:12:00.007-07:002022-06-28T16:30:28.627-07:00Teriyaki Marinade and Sauce <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz0Xhqngt_d8Rt0L7nisX7Vgb2g3mZLUvp7r1RI_iVvx4XnXHKsvhHXi4-8kfeKU7A-gXOBadYXGIDiHAf0roHIOGQVa3PDNMA6QwMxktkkZfdFqVtDq3J2npHJ5PF-61ZS7HsCoUDeTYNQY5-YNTnaIBSOKqcwliA_EkZbb98CFLAa5bfrZtcrem7w/s2712/20220628_124042.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2208" data-original-width="2712" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz0Xhqngt_d8Rt0L7nisX7Vgb2g3mZLUvp7r1RI_iVvx4XnXHKsvhHXi4-8kfeKU7A-gXOBadYXGIDiHAf0roHIOGQVa3PDNMA6QwMxktkkZfdFqVtDq3J2npHJ5PF-61ZS7HsCoUDeTYNQY5-YNTnaIBSOKqcwliA_EkZbb98CFLAa5bfrZtcrem7w/w400-h326/20220628_124042.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div>Whether you use this as a marinade or for a sauce or glaze, I bet you won't be buying the bottled stuff anymore!<div><br /></div><div><b><i><u>For the Marinade</u></i></b></div><div><b><i><u><br /></u></i></b></div><div>1/2 cup Soy Sauce</div><div>1/2 cup Mirin</div><div>1/2 cup Sake or Rice Wine</div><div>2 TBLSPS Brown Sugar </div><div>2 cloves Garlic, minced</div><div>1 TBLSP Ginger, minced</div><div>2 TBLSP Water</div><div><br /></div><div>Stir ingredients in a small bowl and use now or pour into a jar and store in the refrigerator for for later. It will keep for 1-2 weeks.</div><div><br /></div><div><i><b><u>For the Sauce</u></b></i></div><div><i><b><u><br /></u></b></i></div><div>Use same ingredients as above plus whisk in 1 TBLSP Cornstarch.</div><div><br /></div><div>Whisk ingredients in a small saucepan over medium-high heat to bring to a boil. </div><div><br /></div><div>Once boiling turn the heat down to medium and simmer, stirring often, for 5-10 minutes or until the sauce coats the back of a spoon.</div><div><br /></div><div>Use now or let cool, pour into a jar and refrigerate for later.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb9eusChF_B8CGBulTU4GGAsihlFluTBj2rs7MJtuHNVGw8ydR9VUtDeqJmmmxHUVUgSQk5T85Rm0TcMhm9PBFz-WZPRvoSqNyvrsVoGfb7k9dPtlpNJ9isimYdKaiHsB6MgXtu7Az2139ivEBeOJF_vZpubPGgWZTi98sDC3hiIW1GcgWVuspNwNHw/s2478/20220628_114916.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2478" data-original-width="2229" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb9eusChF_B8CGBulTU4GGAsihlFluTBj2rs7MJtuHNVGw8ydR9VUtDeqJmmmxHUVUgSQk5T85Rm0TcMhm9PBFz-WZPRvoSqNyvrsVoGfb7k9dPtlpNJ9isimYdKaiHsB6MgXtu7Az2139ivEBeOJF_vZpubPGgWZTi98sDC3hiIW1GcgWVuspNwNHw/w180-h200/20220628_114916.jpg" width="180" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJArZ72jSS_IofGkIc6XG-Mrr563Nk9iD5QKWZImFdZvsDn9MIlwLQYerYZrQoLmNX2wPWqMX-uvaZPgM8a3hJrG7hIRdETwoQectUeJ3iz_3uk-8X20d7eqBx_RLd-3XPqORuN8i08wqXQwoERjmmthAUHd2s1DHFx4NYgqHlq8qbek5B3RTvY-dOA/s3290/20220628_115716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2350" data-original-width="3290" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJArZ72jSS_IofGkIc6XG-Mrr563Nk9iD5QKWZImFdZvsDn9MIlwLQYerYZrQoLmNX2wPWqMX-uvaZPgM8a3hJrG7hIRdETwoQectUeJ3iz_3uk-8X20d7eqBx_RLd-3XPqORuN8i08wqXQwoERjmmthAUHd2s1DHFx4NYgqHlq8qbek5B3RTvY-dOA/w200-h143/20220628_115716.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IJ8e-yAL9RVe6ltUgm4T7Kycr7_Y1tTmjx64r1p0HLL6bVvp8IvaaCKlrdQzMn1vN7U_zoPIqBJyrXtkjiq10S6towk-RnUIr_lnI8SbB7cjfNRo_YStoZY0NcS9_KabH-rJfCY8qibTVcWJTAWy4W6_7CdJSBVWyqYFG29OHJ3mcdWogaHtuUaNXg/s3105/20220628_120255.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3105" data-original-width="2746" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IJ8e-yAL9RVe6ltUgm4T7Kycr7_Y1tTmjx64r1p0HLL6bVvp8IvaaCKlrdQzMn1vN7U_zoPIqBJyrXtkjiq10S6towk-RnUIr_lnI8SbB7cjfNRo_YStoZY0NcS9_KabH-rJfCY8qibTVcWJTAWy4W6_7CdJSBVWyqYFG29OHJ3mcdWogaHtuUaNXg/w177-h200/20220628_120255.jpg" width="177" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><div><br /></div><div><i><b><u><br /></u></b></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-90183409545331801752022-05-06T18:07:00.005-07:002022-05-09T08:57:46.177-07:00Asian Ramen Salad with Grilled Chicken <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6CJnNBF-nlu-ZWDeZ3u7GKGIlIAPkvWw8Y-kHyPOX5NsDCizHV5VZuVE2wrh876CHn1aZHT7bHU1aRU0e7FBGf4XzBJHKuY4f-XwMa5F-szt18iAGgF-VzzALT7Fdl8CjDUfbXm93sxH0xYsHa9aOTtGIFcT_eNPKgupaFMNdytoaV3_mBVtkybQ6w/s4000/20220506_182431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="613" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6CJnNBF-nlu-ZWDeZ3u7GKGIlIAPkvWw8Y-kHyPOX5NsDCizHV5VZuVE2wrh876CHn1aZHT7bHU1aRU0e7FBGf4XzBJHKuY4f-XwMa5F-szt18iAGgF-VzzALT7Fdl8CjDUfbXm93sxH0xYsHa9aOTtGIFcT_eNPKgupaFMNdytoaV3_mBVtkybQ6w/w460-h613/20220506_182431.jpg" width="460" /></a></div><br /><p></p><p>This is an oldie but a goodie. It came up in my memories on Facebook and it was even an oldie then. I think I created it circa 2006. It was inspired by the salad I ordered when meeting my co-workers at a cafe for lunch. I don't know how I've forgotten about it so long!</p><p>Feel free to just use the dressing, use it as a marinade or omit the noodles, chicken or both. You can even use whatever veggies you want for the salad. </p><p><b><i><u>For the Chicken </u></i></b></p><p>8 oz Chicken breast</p><p><span style="background-color: white; font-family: arial;">1 tsp Freshly grated Ginger </span></p><p><span style="background-color: white; font-family: arial;">2</span><span style="background-color: white; font-family: arial;"> cloves Garlic, minced</span></p><p><span style="background-color: white; font-family: arial;">1/4 cup Sugar</span></p><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;">1/4 cup Ketchup </span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;">1/8 cup Soy sauce </span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;">1/8 cup Oyster sauce </span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;">1/8 cup Hoisin sauce</span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;">1 TBLSP Sake or Rice Wine</span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;"><br /></span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;"><b><i><u>For the Dressing</u></i></b> </span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><span style="font-family: arial;"><br /></span></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">2 tsp minced Ginger</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">4 cloves Garlic, minced </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">2 TBLSP Sesame seeds</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">4 TBLSP Sesame oil</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">6 TBLSP Tamari</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">6 TBLSP Rice Vinegar </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">6 TBLSP Maple Syrup</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><b><i><u>For the Noodles</u></i></b></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">8 ounces cooked Ramen Noodles (I use Ocean's Halo brand)</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><b><i><u>For the Salad</u></i></b></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><b><i><u><br /></u></i></b></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">8 Romaine leaves, cut or torn into bite size pieces</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">1/2 English Cucumber, sliced</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">1 Cup shredded Red Cabbage </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">8 Multicolor mini peppers, sliced</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Cilantro, Basil, Cashews (optional)</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><b><i><u>Directions</u></i></b></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><b><i><u><br /></u></i></b></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Slice the chicken thinly so you have about 4 thin cutlets. Marinate the chicken for at least 30 minutes to overnight. </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Preheat a grill pan over medium heat. Add a spray of oil. Grill for just 2-3 minutes per side, depending on how thin your chicken is.</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Let rest for 5 minutes and slice.</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><b><i><u>Assemble</u></i></b> </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Lay 2 ounces of noodles in each bowl.</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Add salad and optional ingredients to each bowl.</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">Top with chicken and mix in dressing.</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">4 Servings</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">5 grams unsaturated fat </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">1 gram saturated </div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;">(based on 2 TBLSP of dressing per person and not including optional cashews)</div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgLMh8FsNZCVDHfvvcOv-lT3iOiyIpeD4ppv9HrGIPNMLqKNz5YL8dK7Pe2YCzRMMh-xwlm5NS3sMyiJvWNVVYYTcaC9go_5GdeNKdy5r-qafiwBJ4PQiQBF4ZqjHgcYM62QGiuU4NXTY0hmHsqG7v1NyPo5_bPBzRU09Gnym8HOlDrAkDRQugGZuZw/s4000/20220506_182147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgLMh8FsNZCVDHfvvcOv-lT3iOiyIpeD4ppv9HrGIPNMLqKNz5YL8dK7Pe2YCzRMMh-xwlm5NS3sMyiJvWNVVYYTcaC9go_5GdeNKdy5r-qafiwBJ4PQiQBF4ZqjHgcYM62QGiuU4NXTY0hmHsqG7v1NyPo5_bPBzRU09Gnym8HOlDrAkDRQugGZuZw/s320/20220506_182147.jpg" width="320" /></a></div><br /><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div><p><span style="font-family: arial;"><br /></span></p><div class="MsoNormal" style="background-color: white; margin: 5pt 0in;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-54256785288868495262022-04-12T09:06:00.000-07:002022-04-12T09:06:12.757-07:00Chicken Enchiladas <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaC4hlIT-aGsKrtKPilLFwjhmvMwjCzffM6p1K0riKDWOrX7NxSsIMPYG1kCp8i30QGK003ensu3j9An-aXWL_OqHGrZydN1bKaJ7H-uK_pFZuf3LnYttcqkltBC0f7Qsg7A8UaI5OseqMEQSdp1PlfxDrYVHgsVpG4Xrh16BH1R9u0YJdeAe0ABwhA/s2662/20220411_192136.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2305" data-original-width="2662" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaC4hlIT-aGsKrtKPilLFwjhmvMwjCzffM6p1K0riKDWOrX7NxSsIMPYG1kCp8i30QGK003ensu3j9An-aXWL_OqHGrZydN1bKaJ7H-uK_pFZuf3LnYttcqkltBC0f7Qsg7A8UaI5OseqMEQSdp1PlfxDrYVHgsVpG4Xrh16BH1R9u0YJdeAe0ABwhA/w640-h554/20220411_192136.jpg" width="640" /></a></div><br /><p></p><p>My husband requested enchiladas for dinner last night. He said, "We have enchilada sauce in the pantry. We may as well use it." Well you don't think I was just going to use a plain can of enchilada sauce did you?? No way. I like to add extra flavor wherever I can. </p><p><br /></p><p>My husband tasted the sauce when he got home from work. He said "See. The enchilada sauce is good!"</p><p><br /></p><p>I smiled.</p><p><br /></p><p><b><i><u>For the sauce</u></i></b></p><p>1 TBLSP Avocado oil</p><p>1/2 Onion, minced</p><p>1 clove Garlic, minced</p><p>2 TBLSP Chili powder </p><p>1/4 tsp Cayenne</p><p>Pinch of salt</p><p>A couple grindings of fresh pepper </p><p>1 19 oz can of Enchilada sauce</p><p><br /></p><p>8 Fajita sized flour Tortillas</p><p>2 cooked Chicken breasts shredded </p><p>1 can fat free Refried beans</p><p><br /></p><p>Shredded Swank friendly Vegan cheese or fat free dairy cheese (I prefer the Lisanatti Almond Cheese)</p><p><br /></p><p><b><i><u>Optional toppings</u></i></b></p><p>Diced red onion, avocado, cilantro</p><p><br /></p><p>Heat a medium sized pan over medium heat.</p><p>Add oil.</p><p>Add onions and garlic. Cook for just a few minutes until the onions start to soften a little.</p><p>Stir in the chili powder, cayenne, salt and pepper.</p><p>Cook for about 30 seconds. </p><p>Pour in the enchilada sauce.</p><p>Cook for about 5 minutes.</p><p>In a bowl, add the shredded chicken and HALF of the sauce. Mix to combine.</p><p><br /></p><p>Preheat your oven to 350 degrees.</p><p><br /></p><p><b><i><u>For the assembly</u></i></b></p><p>Spoon out about 1/4 cup of the sauce and spread it over the bottom of a 7 x 12 casserole dish.</p><p>Toast each flour tortilla slightly over a very low flame or in a pan to warm and get some light brown areas. This is really optional, but I prefer the texture of the tortilla this way.</p><p>Lay each tortilla flat.</p><p>Spoon a TBLSP refried beans onto each tortilla and smooth onto the middle in a strip from top to bottom.</p><p>Spoon 1/8 of the sauced mixture onto each tortilla over the refried beans.</p><p>Roll, seam side down in the sauced casserole dish, from one end to the other. </p><p>Pour about half the remaining enchilada sauce over the top, reserving the leftover sauce.</p><p>Top with your cheese. How much depends on which type you are using and how much you like.</p><p>Bake for 20 minutes.</p><p><br /></p><p>Serves 4</p><p><br /></p><p>Fats in this recipe vary depend on the tortillas and cheese.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-78221354338636501692022-04-05T14:40:00.000-07:002022-04-05T14:40:04.696-07:00Tortilla Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDhxhEkcs3cIgidcPCCjDzWHW_WDfZNIIupDE92S8whcyYCarxL5ydu2rBetNPX5Nt5jirLOrc-KuSX9qSK4HPOw8CBq0A7YqI0Xo__MeGZtcgiz8QRMc36svtmBmvGvS7LwUUFYUob1yMrYW_gUyK4-zy5_Ppz1cBS6fOmbX7qnxZNeFH9lzlOxKDQ/s2129/20220404_194243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1804" data-original-width="2129" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDhxhEkcs3cIgidcPCCjDzWHW_WDfZNIIupDE92S8whcyYCarxL5ydu2rBetNPX5Nt5jirLOrc-KuSX9qSK4HPOw8CBq0A7YqI0Xo__MeGZtcgiz8QRMc36svtmBmvGvS7LwUUFYUob1yMrYW_gUyK4-zy5_Ppz1cBS6fOmbX7qnxZNeFH9lzlOxKDQ/w640-h542/20220404_194243.jpg" width="640" /></a></div><br />I've been making this soup for years, probably as long as I've been on the Swank Diet. That's why I was surprised when I realized the recipe wasn't on my blog!<p></p><p>This soup is so flavorful and pairs very well with my chicken rolls, another recipe I've been making as long as I've been on the Swank (also on this blog). It also can be served alone as a lunch or dinner.</p><p>Feel free to omit the chicken and swap the chicken broth with veggie broth for a vegetarian/vegan meal.</p><p>Load it up with as many toppings as you like or none at all. </p><p>You can cut your own tortillas and bake them in the oven and I've done this, but usually I just buy them pre-made in a bag (normally found in the produce department or by the croutons)Croutons. I use the Fresh Gourmet brand which has 0 saturated fat per serving.</p><p>Would it still be tortilla soup if it was just topped with tortilla strips? Sure... I say it CAN. So they are really just optional and can be left off if you'd like.</p><p><br /></p><p>1 TBLSP Avocado oil</p><p>1 large Onion, diced</p><p>1 red or green Pepper, diced</p><p>1 Jalapeño pepper, seeded and ribs removed, diced</p><p>1 clove Garlic, minced</p><p>1 TBLSP Tomato paste</p><p>3/4 tsp Salt</p><p>A few grindings of fresh pepper</p><p>2 TBLSP Chili powder</p><p>1 tsp Cumin</p><p>1 can Rotel</p><p>1 8 oz can Corn</p><p>1 15 can Black Beans</p><p>3 cups Chicken stock </p><p>1 cup cooked shredded chicken breast</p><p><br /></p><p>Optional toppings include tortilla strips, avocado, fat free or permissible plant based cheese, fat free or permissible plant based sour cream, cilantro.</p><p><br /></p><p>Heat a 3 qt soup pot over medium heat.</p><p>Add the oil, then the onion, peppers and garlic.</p><p>Cook until the the vegetables soften, stirring often, about 5-10 minutes.</p><p>Stir in the tomato paste and let cook for another 2 minutes.</p><p>Sprinkle in the salt, pepper, chili and cumin.</p><p>Stir and let cook for another minute.</p><p>Pour in the Rotel, corn, black beans, stock and chicken.</p><p>Stir, bring to a boil and then lower to a slow simmer. </p><p>Cook for 30 minutes or up to an hour.</p><p><br /></p><p>12 grams unsaturated fat and 2 grams of saturated fat for the whole recipe </p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-53153982206368959082022-02-10T09:31:00.000-08:002022-02-10T09:31:08.503-08:00Turkey Tenderloin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrjo2_vXhNi1TiatmIi-mgr4pQKLUfJj39bdH9t0IRwo3ec2m3ELOWPWZzNi9sSFVVWkVE2YhNtziTg2VdCxcT3rqJ6oNUe04aOOtQKLrI7W61FfFizUQXAOM5hBZX4RUC5F4DNDupprtQ5S0kD2CuFYKQxnMbNxGRmo6M01yZN4N8ldYsAhJ6ZzL6xA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrjo2_vXhNi1TiatmIi-mgr4pQKLUfJj39bdH9t0IRwo3ec2m3ELOWPWZzNi9sSFVVWkVE2YhNtziTg2VdCxcT3rqJ6oNUe04aOOtQKLrI7W61FfFizUQXAOM5hBZX4RUC5F4DNDupprtQ5S0kD2CuFYKQxnMbNxGRmo6M01yZN4N8ldYsAhJ6ZzL6xA=w640-h480" width="640" /></a></div><br /><p><br /></p><p><br /></p><p>This was the most flavorful and tender turkey I've ever made and I've made a lot of great turkeys in my life so far!</p><p>I'm seriously thinking about making this next Thanksgiving!</p><p><b><i><u>The brine</u></i></b></p><p>2 Cups water </p><p>2 tsps salt</p><p>A few sprigs of rosemary and thyme</p><p>A small handful of black peppercorns</p><p><br /></p><p><br /></p><p><i><u><b>The dry rub</b></u></i></p><p><br /></p><p>2 tsp Onion powder</p><p>2 tsp Garlic powder</p><p>2 tsp dried Parsley</p><p>1 tsp dry Mustard</p><p>2 fresh grindings of pepper</p><p>1 pinch salt</p><p>1 tsp oil</p><p><br /></p><p>1 TBLSP high heat oil</p><p><br /></p><p><b><i><u>Method</u></i></b></p><p>Add the water and salt to a small saucepan and heat until the salt dissolves.</p><p>Remove from the heat and add the herbs and peppercorns.</p><p>When cool, add the turkey and brine to a small bowl, a zip top bag or what I like to use ... my glass meatloaf pan.</p><p>Keep in the brine overnight.</p><p>When it's time to cook, preheat the oven to 400 and heat a cast iron pan over medium heat.</p><p>Pat the tenderloin dry with paper towels.</p><p>Drizzle with a tsp of oil and sprinkle with the rub and pat in all over.</p><p>Add the TBLSP of high heat oil such as (Avocado or Grapeseed).</p><p>Add the tenderloin. Increase the heat to medium high. Cook for about 5 minutes or until browned.</p><p>Flip over and put it in the oven.</p><p>Roast for about 25 minutes or until the internal temperature reaches 165-170. </p><p>Let rest for 10 minutes before slicing.</p><p><br /></p><p>Serve with a veggie and potatoes.</p><p><br /></p><p>*Hint- I like to add fresh veggies like asparagus or broccoli during the last 15 minutes.</p><p><br /></p><p>4 servings</p><p>3.5 grams of unsaturated fat per serving</p><p>.5 grams of saturated fat per serving</p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-46645993055724253382022-02-07T16:44:00.000-08:002022-02-07T16:44:10.996-08:00Mexican Pizza<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWEJ998HOBC144AAof-NC1KZJtOYC7xaqUiwYlhuI_fbQtvuU_Ir7_n1jTgZcFXYK0BkEKm-VV-Zp9LiUpm06IB-nS_DhZPnBa78PfrsaF8MUHSsKhkR6PmUk7D_Wu80Le--f_XITT-ftT0pSTy8snbGnklZIy5_EvxSUm3Wvv0wA9DbF1e1OGcM2d6w=s3606" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2692" data-original-width="3606" height="478" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWEJ998HOBC144AAof-NC1KZJtOYC7xaqUiwYlhuI_fbQtvuU_Ir7_n1jTgZcFXYK0BkEKm-VV-Zp9LiUpm06IB-nS_DhZPnBa78PfrsaF8MUHSsKhkR6PmUk7D_Wu80Le--f_XITT-ftT0pSTy8snbGnklZIy5_EvxSUm3Wvv0wA9DbF1e1OGcM2d6w=w640-h478" width="640" /></a></div><p><br /></p><p>Remember the Mexican pizza from Taco Bell? I know they just recently got rid of it, but being a long time "Swanker", it's been a long time since I've had it. I did make a copycat recipe years ago, but now since it's off the menu, my husband was saying he missed it so it reminded me to make it again.</p><p>This time I doctored up the canned refried beans. I was inspired by the beans in another recipe. They were just TOO GOOD! (https://www.allrecipes.com/recipe/13954/addictive-sweet-potato-burritos/)</p><p>This recipe is good enough to serve at a Superbowl party and also quick and easy enough for a weeknight.</p><p>I use store bought taco seasoning to make things easy. Feel free to make your own if you'd like though.</p><p><b><i><u><br /></u></i></b></p><p><b><i><u>Ingredients</u></i></b></p><p>5 Flour Tortillas (fajita size)</p><p><br /></p><p>1 TBLSP Avocado oil</p><p>1 small Onion, diced</p><p>1 can of Refried Beans </p><p>1 tsp Smoked Paprika </p><p>1 cloves Garlic, minced</p><p>2 tsps Chili powder</p><p>1/2 tsp Cumin</p><p>1 tsp prepared Mustard</p><p>1 TBLSP Soy Sauce</p><p>1 pinch Cayenne</p><p>1/4 cup Water </p><p><br /></p><p>1 lb ground Chicken breast </p><p>1 packet of Taco seasoning, following the directions on the packet</p><p><br /></p><p>10 oz can Enchilada sauce</p><p>3 TBLSP Tomato paste</p><p><br /></p><p>1 Cup fat free or Swank legal Vegan cheese, shredded</p><p><br /></p><p><br /></p><p><br /></p><p><b><i><u>Toppings</u></i></b></p><p><b><i><u><br /></u></i></b></p><p>Minced onion</p><p>Scallions, green parts sliced</p><p>Tomato, diced</p><p><br /></p><p>Heat a pan over medium-low heat, stir in the onions and cook until softened, about 10 minutes. Stir in the refried beans and the spices. Stir in the water and heat through.</p><p>Add the enchilada sauce to a small saucepan and whisk in the tomato paste. Heat through.</p><p>Make the taco meat.</p><p><br /></p><p><br /></p><p><b><i><u>Assemble the pizzas</u></i></b></p><p><b><i><u><br /></u></i></b></p><p>Preheat oven to 400 f</p><p>Lay down 5 of the tortillas.</p><p>Spoon the refried beans on the tortillas distributing equally.</p><p>Sprinkle each with taco meat.</p><p>Put the other 5 tortillas on top.</p><p>Top them with the enchilada sauce and shredded cheese.</p><p>Cook on a baking sheet for about 10-15 minutes, until cheese is melted and tortillas are crisp.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEimFL_P3hq2tBRYngvIctzGXdQdRGm9Qv8cZOv1438knfe6sh97Ow2ozc30VpUN72ZCVsJgrFaMvzrsV3pXVyXQNGu5sdsEK_-qlIDoV6ByeKRfFVjD84hkj7NILAuljpch4Hf0-RCG2SXT5FWhm7F-8yjxqvhBMsCjotKOwYkkw6-PII24V3GnKphVQg=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEimFL_P3hq2tBRYngvIctzGXdQdRGm9Qv8cZOv1438knfe6sh97Ow2ozc30VpUN72ZCVsJgrFaMvzrsV3pXVyXQNGu5sdsEK_-qlIDoV6ByeKRfFVjD84hkj7NILAuljpch4Hf0-RCG2SXT5FWhm7F-8yjxqvhBMsCjotKOwYkkw6-PII24V3GnKphVQg=s320" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div><br /></div><p><br /></p><p><br /></p><p><br /></p><p><b><i><u><br /></u></i></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-55915111525368925712021-12-20T10:18:00.001-08:002021-12-20T10:18:34.940-08:00Quick and Easy Stir Fried Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiw9_awV5E9-lJnSFOJnIA0Y_ySRNTJL1_SUijL4oBnl7kSKBFSsnIOPK1IDeyxkt6G1CDLvaspxQQ3fteDATd6Vp9OqvMxuhH-VTE3EkZ_Do0h0vBLNHDtHIeV1Mzaq09QL2qu6axqPw0mVoOT6n0OOHsJl0u7n2Rx_xT0ApuGRWCYZInwAhf_xnhV0A=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiw9_awV5E9-lJnSFOJnIA0Y_ySRNTJL1_SUijL4oBnl7kSKBFSsnIOPK1IDeyxkt6G1CDLvaspxQQ3fteDATd6Vp9OqvMxuhH-VTE3EkZ_Do0h0vBLNHDtHIeV1Mzaq09QL2qu6axqPw0mVoOT6n0OOHsJl0u7n2Rx_xT0ApuGRWCYZInwAhf_xnhV0A=w640-h480" width="640" /></a></div><br /><p><br /></p><p>Stir fried noodles have become my "Go-To" lunch lately when I don't have any leftovers. My pantry is always full of Asian sauces, I always have plenty of dry pasta and there are always veggies in the fridge ready to be used up.</p><p>Also, it's really quick to make. Once you prep everything it takes literally 2 minutes, 3 with the egg (yes, my husband timed me).</p><p>Today I just happened to have some baby bok choy, but you could use broccoli, carrots, cabbage or whatever you have in your fridge. </p><p><br /></p><p><u><i>The Oil</i></u></p><p>1 tsp Grapeseed oil (or any other high heat oil)</p><p><br /></p><p>1 tsp Chili oil (or a tsp of high heat oil plus 1 tsp of red chili flake)</p><p><br /></p><p>1 tsp Sesame oil</p><p><br /></p><p><br /></p><p><i><u>The Sauce</u></i></p><p>2 tsp Soy sauce</p><p>1 tsp Dark Soy sauce</p><p>2 TBLSP Oyster sauce</p><p>1 tsp sugar</p><p><br /></p><p><i><u>The Veggies</u></i></p><p>2 cloves Garlic, chopped</p><p>1/2 inch Ginger, minced</p><p>2 Scallions, chopped</p><p>1 cup of any chopped veggies you like (I used baby bok choy)</p><p><br /></p><p>3 oz dried spaghetti, cooked just a minute shy of package directions</p><p><br /></p><p>Fried Egg in 1 tsp oil (optional)</p><p><br /></p><p><br /></p><p><i><u>Prep</u></i></p><p><br /></p><p>Mix the oils in a prep bowl.</p><p><br /></p><p>Set aside the cooked noodles.</p><p><br /></p><p>Mix the sauce on a prep bowl.</p><p><br /></p><p>Chop your veggies and set aside.</p><p><br /></p><p><br /></p><p><br /></p><p><u><i>Directions</i></u></p><p><br /></p><p>Heat a wok medium high heat, add the oil.</p><p><br /></p><p>Stir in the veggies and toss for just about 30 seconds until the garlic and ginger are fragrant.</p><p><br /></p><p>Throw in the noodles, stir fry for another 30 seconds or so.</p><p><br /></p><p>Add the sauce and stir to coat the noodles, another minute.</p><p><br /></p><p>Serve, or if topping with an egg, wipe out the wok add in the oil and cook for minute, until the edges are crisp</p><p><br /></p><p>16 grams unsaturated fat (23.5 with the egg)</p><p>2.5 grams unsaturated fat (4 grams saturated fat with egg)</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-37390112048578606812021-12-13T10:50:00.001-08:002021-12-13T10:51:37.184-08:00Peking Cluck<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtxa0QnrbsZNEZiajAOtZRnIr1ZEBaXUan2XO2Sn3k1JWXUtZfCHxVa-lJt-aeUhIg7_JzLqQgsQ2QAMW3aInZNZgZsHyU3-HChVPRSQnvY_-zZlZp791ghSi5EbFOLCRTKeVAE4cssLwG2LTDFt7zeOCxBiLgSSmpq5xgHPxPyk4-y3df99bWSJFRMg=s3444" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2804" data-original-width="3444" height="522" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtxa0QnrbsZNEZiajAOtZRnIr1ZEBaXUan2XO2Sn3k1JWXUtZfCHxVa-lJt-aeUhIg7_JzLqQgsQ2QAMW3aInZNZgZsHyU3-HChVPRSQnvY_-zZlZp791ghSi5EbFOLCRTKeVAE4cssLwG2LTDFt7zeOCxBiLgSSmpq5xgHPxPyk4-y3df99bWSJFRMg=w640-h522" width="640" /></a></div><p><br /></p><p>Isn't the name adorable? I wish I could take credit for it, but I saw it in a Woman's Day magazine back in the early 90's. It was a simple recipe using just plain leftover roasted chicken on flour tortillas, hoisin sauce, cucumber and scallions. Now that we have access Asian markets and Amazon we are able to find more authentic ingredients so although this recipe has stayed with me, it has changed with the times. </p><p>Instead of plain leftover chicken, I bake the chicken in a marinade which results in a more of a laquered appearance, juicy and flavorful. I now also opt for Mandarin pancakes or Moo Shu wrappers. The hoisin sauce is essential for this dish and can easily be found in most supermarkets.</p><p>This recipe is great for an easy weeknight dinner or even a lunch.</p><p><b><i><u><br /></u></i></b></p><p><b><i><u>For the Chicken</u></i></b></p><p>3 Chicken breasts (about a lb in total)</p><p>2 TBLSP Light Soy sauce</p><p>1 TBLSP Dark Soy sauce</p><p>1/4 tsp Sesame oil</p><p>1 & 1/2 tsp Sugar</p><p>3 cloves Garlic, smashed</p><p>1 inch piece of Ginger, sliced into a few rounds</p><p>1/2 tsp Five Spice powder</p><p><b><i><u><br /></u></i></b></p><p><b><i><u>For the rest of the dish</u></i></b></p><p><b><i><u><br /></u></i></b></p><p></p><p>Mandarin pancakes or Moo Shu shells (you can sub flour tortillas if you can't find these) </p><p>1 Cucumber, cut into long thin strips</p><p>4 Scallions, sliced</p><p>Hoisin sauce </p><p><br /></p><p>Preheat the oven to 375. </p><p>Combine the marinade ingredients, put the chicken into a small baking dish so the chicken is nestled together pretty tightly. </p><p>Pour the marinade over the chicken.</p><p>Bake for 30 minutes, turnin about 3 or 4 times. </p><p>Remove to a cutting board and let rest for about 5 minutes.</p><p>Place the moo shu shells/Mandarin pancakes to a plate covered with a damp paper towel and microwave for 60 seconds no 50% power.</p><p>Slice the chicken crosswise and arrange on a plate with the cucumber and scallions.</p><p>To assemble, spread a thin layer of hoisin sauce on a pancake, place a few slices of chicken on top and top with cucumber and scallions. Roll like a burrito leaving one end open.</p><p><br /></p><p>12 Pancakes</p><p>Serves 4</p><p>Saturated fat: 0</p><p>Unsaturated fat: 7.5 grams (3 pancakes)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgT8B2GK2rOPV8C2yu-wjVPqs7IgAaN3iRnbwTqf1_FgFW7fllQzur02Fezsrv_c2eHazus9klYgKS1DQ4Hx6Lf6xDil5pzzkyqlvk_yYqCr1jKdgU1_EmkKR4jf7FUw2d-YoMFcinDTG-ndgIHcNPqQlMyQGUSEx-W0F3wmzWjb6GqW2A0lvxrNl5lFQ=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgT8B2GK2rOPV8C2yu-wjVPqs7IgAaN3iRnbwTqf1_FgFW7fllQzur02Fezsrv_c2eHazus9klYgKS1DQ4Hx6Lf6xDil5pzzkyqlvk_yYqCr1jKdgU1_EmkKR4jf7FUw2d-YoMFcinDTG-ndgIHcNPqQlMyQGUSEx-W0F3wmzWjb6GqW2A0lvxrNl5lFQ=s320" width="240" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b><i><br /></i></b></p><p><b><i><br /></i></b></p><p><b><i><br /></i></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-1800712450383607232021-10-08T11:29:00.001-07:002021-10-08T11:29:20.572-07:00Pulled Chicken Tacos<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMEQmzp6r_B5Euq74BFnPbZad1Wpj4VpcZslQzMcNB3o82VL1D-DOhUeqocKGNROljkUONRN9OKt7JcOVuHTK3VvifNX-PVpHhky2A2R7ObIqZiXHnNWTyyrrZlC0BS895XmGE0ReWA-kb-7pKf_CsmNnz3s-CB2rHPpETs0X071Wgvz8oOGAvc2PFRg=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMEQmzp6r_B5Euq74BFnPbZad1Wpj4VpcZslQzMcNB3o82VL1D-DOhUeqocKGNROljkUONRN9OKt7JcOVuHTK3VvifNX-PVpHhky2A2R7ObIqZiXHnNWTyyrrZlC0BS895XmGE0ReWA-kb-7pKf_CsmNnz3s-CB2rHPpETs0X071Wgvz8oOGAvc2PFRg=w640-h480" width="640" /></a></div><p>You know I love trying different taco recipes often so I've done many MANY variations. I think this one may just be my new favorite. </p><p>You can really top it with anything you'd like, but my recommendations are red onion (or pickled red onion), fresh cilantro and definitely do not skip the fresh lime. The acidity really compliments the richness.</p><p>Also, sometimes you don't know if you want flour tortillas or shells so why not mix it up and have both?? </p><p><br /></p><br /> <b><i><u>Fo</u></i></b><i><b><u>r the Chicken</u></b></i><p></p><p>1 TBLSP Avocado Oil</p><p>1 lb Chicken Breast</p><p>1 tsp Salt</p><p>A few fresh grindings of fresh pepper</p><p>2 tsps Garlic powder</p><p>2 tsps Onion powder </p><p>2 tsps Paprika</p><p>2 tsps Chili powder</p><p>1 tsp Cumin</p><p><br /></p><p><b><i><u>For the Sauce</u></i></b></p><p>1 TBLSP Avocado Oil</p><p>2 TBLSPS Flour</p><p>2 TBLSPS Tomato Paste</p><p>2 Chipotle Peppers with Adobo, minced</p><p>2 Cups Chicken Stock</p><p>Pinch of sugar</p><p><br /></p><p><br /></p><p><b><i><u>The R</u></i></b><b><i><u>est</u></i></b></p><p>12 Taco sized Flour tortillas, shells or a mix of both </p><p>Sliced red Onions or Pickled red Onions</p><p>Cilantro</p><p>Limes</p><p><br /></p><p>*Optional </p><p>Shredded Lettuce</p><p>Tomato </p><p>Avocado</p><p>Fat free Sour Cream</p><p><br /></p><p><b><i><u>Directions</u></i></b></p><p>Heat a pan over medium heat and add the Avocado oil.</p><p>Season the chicken breasts and cook for about 6 minutes per side until browned and cooked through. </p><p>Remove to a plate and set aside.</p><p>Add the other TBLSP of oil and stir in the flour, cooking for a minute or to remove the raw flour taste. Add in the tomato paste doing the same. </p><p>Stir in the minced chipotle peppers in adobo, the chicken stock and pinch of sugar.</p><p>When thickened add back in the chicken, pull apart with two forks to shred and let cook for another couple of minutes until warmed through.</p><p>Serve in flour tortillas or taco shells (or both) and finish with desired toppings.</p><p><br /></p><p>4 servings</p><p>Approximately 15 grams of unsaturated fat per serving and 1 gram of saturated fat per serving using taco shells (based on the Ortega brand)</p><p>Approximately 12 grams of unsaturated fat per serving and 1.5 grams of saturated fat per serving using flour tortillas (based on Mission brand)</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-6856186312018001832021-10-04T08:00:00.004-07:002021-10-04T08:01:10.423-07:00Asian Bowtie Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgha4C4C8ebSEcVjKHsyXKv8GTgmy4RS20nmTYUkcTF9T0nMXpNC-Eu-u-dbWTz3k0uPKeA9Iz8JTn-maGqiGEioBofukJgrgliQOQ9S_6ia0SgHg0mT-zskpHyRE7-evy0TJhbcwF2b94kFcej7Pal7AqiBUshSM6aWZa7Yyfvdw7vcznUlNdMbntEBw=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgha4C4C8ebSEcVjKHsyXKv8GTgmy4RS20nmTYUkcTF9T0nMXpNC-Eu-u-dbWTz3k0uPKeA9Iz8JTn-maGqiGEioBofukJgrgliQOQ9S_6ia0SgHg0mT-zskpHyRE7-evy0TJhbcwF2b94kFcej7Pal7AqiBUshSM6aWZa7Yyfvdw7vcznUlNdMbntEBw=w640-h480" width="640" /></a></div><br /><p>Yes, another Asian recipe. You know what? The thing is that Asian ingredients really lend themselves well to the Swank diet. I also love all the flavors. Here there is a little twist though. I added Mayo into the mix because it gives it a little creaminess and really coats the pasta well. I use regular mayo, but you can use Vegan mayo or light mayo, whatever your preference. You can also swap the veggies for what you'd like or have hiding in your fridge. </p><p><b><i><u>Ingredients</u></i></b></p><p>12 oz Bowtie pasta, cooked to package directions and drained </p><p><i><u>Veggies</u></i></p><p>Bunch of scallions, sliced</p><p>2 large Carrots, chopped</p><p>One large Green or Red Pepper, chopped</p><p>Two stalks of Celery, chopped</p><p><i><u>Dressing</u></i></p><p>1/4 cup Soy Sauce </p><p>2 TBLSP Brown Sugar</p><p>2 TBLSP of Rice Vinegar </p><p>1 TBLSP Sesame Oil</p><p>1 tsp Red Pepper flakes </p><p>1 tsp Garlic powder </p><p>1 tsp Ginger powder </p><p><br /></p><p><b><i><u>Directions</u></i></b></p><p>Combine dressing ingredients in a large bowl and mix in the pasta and veggies. </p><p>Refrigerate and eat chilled or at room temperature.</p><p><br /></p><p>6 Servings </p><p>*3 grams unsaturated fat and .5 grams saturated fat per serving </p><p><br /></p><p>*Using full fat mayonnaise</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><i><u><br /></u></i></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-52841132536994705942021-09-08T17:06:00.003-07:002021-09-09T06:34:22.812-07:00Tacodillas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCANZibE-51cq4CFnmsDX3XpsQYc1rC7vkCbUUMt-JSKBY7E99ftc8lSi_AflaSgYhB8f_BSC5m7EgiSWkkMbB-EymnjbgOF-hnw-SJobxO8rkoofKt5Zi5ahdsi93ylcGr6IPe8cvs22N/s4000/IMG_20210908_183856167.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCANZibE-51cq4CFnmsDX3XpsQYc1rC7vkCbUUMt-JSKBY7E99ftc8lSi_AflaSgYhB8f_BSC5m7EgiSWkkMbB-EymnjbgOF-hnw-SJobxO8rkoofKt5Zi5ahdsi93ylcGr6IPe8cvs22N/w640-h480/IMG_20210908_183856167.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p><br /></p><p>A cross between tacos and quesadillas, I thought Tacodillas was fitting... and cute.</p><p>The fat in this recipe is negligible because the tortillas are browned with just a spritz of oil, so you can "have your tacodillas and eat them too".</p><p><b><u><i>Ingredients</i></u></b></p><p>1 TBLSP Avocado oil</p><p>8 ounces Ground chicken breast</p><p>1/2 Onion, diced</p><p>1 Green pepper, diced</p><p>1 clove Garlic, minced</p><p>1 15 oz can Black beans</p><p>1 tsp Smoked Paprika</p><p>1 tsp Mexican Oregano</p><p>1/2 tsp Cumin</p><p>1/2 tsp Chili powder</p><p>1/4 Cayenne</p><p>1 & 1/2 tsp Salt</p><p>1 grinding of fresh pepper</p><p>1/3 cup Tomato paste</p><p>1/2 cup Water</p><p>12 Taco sized tortillas</p><p><br /></p><p><b><i><u>Directions</u></i></b></p><p>Heat a cast iron pan over medium heat.</p><p>Add the ground chicken, onion, pepper and garlic and cook until the chicken is cooked through and the vegetables are soft, stirring occasionally.</p><p>Stir in the seasonings and cook for another minute.</p><p>Stir in the tomato sauce and water and cook for a few minutes longer. The water should have all evaporated.</p><p>Transfer the mixture into a bowl. </p><p><br /></p><p>Clean out the pan and put back onto the stove.</p><p>Spoon the filling onto half of each tortilla and fold over.</p><p>Set the heat to medium again and spray the cast iron with a spritz of oil.</p><p>You should be able to fit at least 4 folded tortillas at a time.</p><p>Brown both side and repeat until all 12 are crispy and golden brown.</p><p>Serve with fat free sour cream, salsa, guacamole or whatever your heart desires (within Swank guidelines of course! 😊)</p><p>4 Servings </p><p>3 grams unsaturated fat and .5 sat fat per serving</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /></td></tr></tbody></table><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b><u><i><br /></i></u></b></p><p><b><u><i><br /></i></u></b></p><p><b><u><i><br /></i></u></b></p><p><b><u><i><br /></i></u></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-77516239504679717562021-07-18T14:46:00.003-07:002021-07-18T14:46:40.572-07:00Bruschetta Topping<p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny-SBCNQNacCj6-B31wVHaL_XiFlO57Uy9mfg-sCX3AtNhn0yYEZ_c3tS_MMD0a7bj284HoKgCl6SR9hYNOcJXhPoAHOoeLsIU_bTmphAhwz3hiCINGXbT5rq5j1T3TjPIj5alIi1tyB8/s3292/IMG_20210718_165411072_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2485" data-original-width="3292" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny-SBCNQNacCj6-B31wVHaL_XiFlO57Uy9mfg-sCX3AtNhn0yYEZ_c3tS_MMD0a7bj284HoKgCl6SR9hYNOcJXhPoAHOoeLsIU_bTmphAhwz3hiCINGXbT5rq5j1T3TjPIj5alIi1tyB8/w640-h484/IMG_20210718_165411072_HDR.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><p><br /></p><p>I guess I really can't call this "bruschetta" since bruschetta is technically the bread. I can, however, call this bruschetta topping. You don't have to serve it over bread though. You can serve it over chicken or fish or even straight out of the bowl if you'd like.</p><p><br /></p><p><i><u>Ingredients</u></i></p><p>2 1/2 cups chopped tomatoes</p><p>1/4 cup chopped fresh Basil</p><p>1/2 small Red Onion, minced</p><p>2 Garlic cloves, minced</p><p>1 tsp Olive Oil</p><p>1 tsp Balsamic Vinegar</p><p>1/2 tsp Salt</p><p>1 pinch fresh ground Pepper</p><p><br /></p><p><i><u>Instructions</u></i></p><p>Mix all ingredients together and serve or refrigerate.</p><p><br /></p><p>Unsaturated fat per recipe: 4 grams</p><p>Saturated fat per recipe: .5</p><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-79135934966816124432021-07-02T09:45:00.003-07:002021-07-03T11:05:15.226-07:00Chipotle Aioli (Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgq6EsZsNIO6sJVRRi7XBBRIt36r20rSOOwsAeFjGZ1QJXpb3MF21OJRxmjrpxtjQVGviVMyOkAs8KP174XjR1Lb-4cu4m-9EYIzjkSrrBTUt7fumBoy64085dwzJPMdQaldwKiAvQAwz/s1381/IMG_20210701_180907384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="1381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgq6EsZsNIO6sJVRRi7XBBRIt36r20rSOOwsAeFjGZ1QJXpb3MF21OJRxmjrpxtjQVGviVMyOkAs8KP174XjR1Lb-4cu4m-9EYIzjkSrrBTUt7fumBoy64085dwzJPMdQaldwKiAvQAwz/s320/IMG_20210701_180907384.jpg" width="320" /></a></div><p><br /></p><p>1 Cup Raw Cashews</p><p>Enough boiling water to cover</p><p><br /></p><p>1 tsp salt</p><p>1 Chipotle pepper in Adobo</p><p>1 TBLSP Chipotle sauce from the can</p><p>1/2 tsp onion powder</p><p>1/2 tsp garlic powder</p><p>1 TBLSP Maple syrup</p><p><br /></p><p>Soak the cashews in the boiling hot water for 10 minutes.</p><p><br /></p><p>Add to a blender with the rest of the ingredients.</p><p><br /></p><p>Blend for a minute or two until smooth and creamy.</p><p><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7616163419981960118.post-78756866267610602222021-06-02T10:30:00.007-07:002021-06-02T14:47:48.314-07:00Swedish Meatballs with Mushrooms<div class="separator" style="clear: both;"></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXl04AUX862H0msurlPSMuX_SS1GXkNFJKDZs_u0qqSK1ph_V-Pk3GvNspQ-RVfvlsyh5IlGeQzKG_fjIU5peCDJf9cX1DfBmpjLPB6QBWdz74HmLk1sVGr9zNY1ax3xRh96NcafJJlfyf/s3106/IMG_20210601_191426780.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1630" data-original-width="3106" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXl04AUX862H0msurlPSMuX_SS1GXkNFJKDZs_u0qqSK1ph_V-Pk3GvNspQ-RVfvlsyh5IlGeQzKG_fjIU5peCDJf9cX1DfBmpjLPB6QBWdz74HmLk1sVGr9zNY1ax3xRh96NcafJJlfyf/w640-h336/IMG_20210601_191426780.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table></blockquote></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: left;"><br /></div></div></blockquote></div><div class="separator" style="clear: both; text-align: center;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: left;"><br /></div></div></blockquote></div></blockquote></div></blockquote></div></blockquote><div class="separator" style="clear: both; text-align: center;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal"><i><u>The Meatballs</u></i><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">1 lb Ground Chicken breast<o:p></o:p></p>
<p class="MsoNormal">1/2 cup Bread Crumbs<o:p></o:p></p>
<p class="MsoNormal">1 Egg, beaten<o:p></o:p></p>
<p class="MsoNormal">4 Scallions, finely sliced, divided<o:p></o:p></p>
<p class="MsoNormal">1/4 cup chopped Parsley, divided<o:p></o:p></p>
<p class="MsoNormal">1/2 tsp Salt<o:p></o:p></p>
<p class="MsoNormal">1/4 tsp Pepper<o:p></o:p></p>
<p class="MsoNormal">1/8 tsp Allspice<o:p></o:p></p>
<p class="MsoNormal">1/8 tsp Nutmeg<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><i><u>The Mushrooms</u></i><o:p></o:p></p>
<p class="MsoNormal">2 tsp Olive oil<o:p></o:p></p>
<p class="MsoNormal">10 oz Mushrooms, sliced<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><i><u>The Sauce</u></i><o:p></o:p></p>
<p class="MsoNormal">2 TBLSP Olive oil<o:p></o:p></p>
<p class="MsoNormal">2 TBLSP Flour<o:p></o:p></p>
<p class="MsoNormal">2 cups of water mixed with a Swank approved beef bouillon to
make a beef broth, according to package directions (I use Better Than Bouillon
Roasted Beef Broth) or you can use fat free beef flavored broth<o:p></o:p></p>
<p class="MsoNormal">1/2 tsp Salt<o:p></o:p></p>
<p class="MsoNormal">1/8 tsp Pepper<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">1/4 cup fat free Sour Cream<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"></p><p class="MsoNormal"><i><u>The Instructions</u></i><o:p></o:p></p>
<p class="MsoNormal">Preheat the oven to 425.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Spray a parchment lined cookie sheet with nonstick spray.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Combine the ground chicken breast with bread crumbs, egg,
half of the scallions, half of the parsley, salt, pepper, allspice and nutmeg.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Form mixture into golf ball sized meatballs.<o:p></o:p></p>
<p class="MsoNormal">Arrange the meatballs on the baking sheet (you should have
about 16)<o:p></o:p></p>
<p class="MsoNormal">Bake for 20 minutes and set aside.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Preheat a large high sided pan over medium heat and
drizzle with 1.5 tsps of olive oil.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Add the sliced mushrooms to the pan, stirring now and then,
until golden brown, just a few minutes. Set aside to a plate.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">In the same pan, add the two TBLSPS of olive oil and whisk
in the flour.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Stir in the bouillon mixed with the water/ beef flavored
broth. Increase the heat to high until mixture comes to a boil and starts to
thicken.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Lower the heat to a low simmer and stir in the fat free sour
cream.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Stir in the mushrooms and meatballs. Let simmer on low heat
for 10 minutes.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Sprinkle with the rest of the sliced scallions and parsley
and serve over smashed potatoes, mashed potatoes or noodles and serve.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><i><u>The Stats</u></i><o:p></o:p></p>
<p class="MsoNormal">Makes 4 servings<o:p></o:p></p>
<p class="MsoNormal">Unsaturated fat: 8 grams per serving<o:p></o:p></p>
<p class="MsoNormal">Saturated fat 1 gram per serving<o:p></o:p></p><br /><p></p></div></div></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7616163419981960118.post-2898021106703668592021-05-09T08:22:00.003-07:002021-05-09T08:22:39.110-07:00Joe's Swank Friendly Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7vys_lcvS7w7o-k92MrSg3-AbfOoiPz7f30OyzqABNJtGehOmCgq9XcZ2WlbDyrJCDd8JVQS4fehT1r7uWo7hESTvP6B2j5H73ApiTik_BdR3cui8Uiyq6e6HYX6NkZiOo43KmMomqm6/s4000/IMG_20210509_105201581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7vys_lcvS7w7o-k92MrSg3-AbfOoiPz7f30OyzqABNJtGehOmCgq9XcZ2WlbDyrJCDd8JVQS4fehT1r7uWo7hESTvP6B2j5H73ApiTik_BdR3cui8Uiyq6e6HYX6NkZiOo43KmMomqm6/w640-h360/IMG_20210509_105201581.jpg" width="640" /></a></div><br /><p><br /></p><p> Joe's Swank friendly Lasagna </p><p><br /></p><p> INGREDIENTS:</p><p><br /></p><p>1.5-2 LBS ground chicken breast</p><p><br /></p><p>1/2 cup minced onion</p><p><br /></p><p>2 cloves garlic, crushed</p><p><br /></p><p>1 (14 ounce) can crushed tomatoes</p><p><br /></p><p>1 (14 ounce) can diced tomatoes</p><p><br /></p><p>2 (6 ounce) cans tomato paste</p><p><br /></p><p>2 (6.5 ounce) cans canned tomato sauce</p><p><br /></p><p>1/2 cup water</p><p><br /></p><p>½-2/3 cup fresh basil finely chopped</p><p><br /></p><p>1 1/2 teaspoons dried basil leaves</p><p><br /></p><p>1 teaspoon ground fennel seeds</p><p><br /></p><p>1 teaspoon Italian seasoning</p><p><br /></p><p>2 teaspoon salt</p><p><br /></p><p>1/2 teaspoon ground black pepper</p><p><br /></p><p>4 tablespoons chopped fresh parsley</p><p><br /></p><p>12 lasagna noodles</p><p><br /></p><p>16 ounces fat free ricotta cheese or fat free cottage cheese (this makes a final product with a slightly more tangy flavor profile)</p><p><br /></p><p>1 egg</p><p><br /></p><p>1/2 teaspoon salt</p><p><br /></p><p>1 ½ pounds Kraft fat free mozzarella cheese or any fat free mozzarella cheese</p><p><br /></p><p> </p><p><br /></p><p> </p><p><br /></p><p>DIRECTIONS:</p><p><br /></p><p>1.In a Dutch oven cook, ground chicken breast, onion, and garlic over medium heat until fully cooked (I use a potato masher to break up the chicken while cooking). Stir in crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, 2 teaspoons salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.</p><p><br /></p><p> </p><p><br /></p><p>2a. (Method one for lasagna noodles).Bring a large pot of lightly salted water to a boil add a few drops of olive oil to prevent noodles from sticking. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.</p><p><br /></p><p> </p><p><br /></p><p>2b. (Method two for lasagna noodles). Add dry noodles to a bowl/pan large enough for the noodles to fit. Add a few drops of olive oil to prevent sticking. Add hot water and let noodles soak for 10-15 minutes. Once noodles are softened and flexible, drain and rinse with cold water.</p><p><br /></p><p> </p><p><br /></p><p>3. In a mixing bowl, combine ricotta or cottage cheese with egg, remaining parsley, and 1/2 teaspoon salt.</p><p><br /></p><p> </p><p><br /></p><p>4.Preheat oven to 375 degrees F (190 degrees C).</p><p><br /></p><p> </p><p><br /></p><p>5.To assemble, spread a layer of meat sauce in the bottom of a 9x13 inch baking dish(just enough to cover the bottom). Arrange noodles lengthwise over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1/3 of the meat sauce over the cheese layer. Add a layer of noodles. Repeat layers, alternating the direction of the lasagna noodles from the prior layer, and top with remaining mozzarella for the last topping. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.</p><p><br /></p><p>7. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 60 minutes before serving.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrxhsO4PBVNXw93ezm5i2EKaKhzq89qJb5Z5wGHZVp6nMRbDigYqolbZA1m0oyEyaTSuemvkLLJP4qzBIT_AbR4bnQ19imFD_5sDWdzsJugNUVqBLjD63ktS_s6rOtiR1tUE3EyhG3OAC/s4000/IMG_20210508_184309585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2250" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrxhsO4PBVNXw93ezm5i2EKaKhzq89qJb5Z5wGHZVp6nMRbDigYqolbZA1m0oyEyaTSuemvkLLJP4qzBIT_AbR4bnQ19imFD_5sDWdzsJugNUVqBLjD63ktS_s6rOtiR1tUE3EyhG3OAC/w225-h400/IMG_20210508_184309585.jpg" width="225" /></a></div><br /><p></p>Unknownnoreply@blogger.com0