*Copycat recipe of the Chili's Mango Chili Chicken from their Light Menu.
Mango Salsa:
2 Mangoes
1 Avocado
1/2 Purple Onion
2-4 Jalapenos, to taste (If you like spicy, use 4, but it also depends on the heat content of each particular pepper.)
1/2 bunch of Cilantro
Lime Juice, from 1-2 limes
Rub:
3 chicken breasts, cut in halves
2 TBSP chili powder
Oregano, to taste
Cumin, to taste
Salt and pepper, to taste
Lime zest, 2 limes
Squirt of Lime juice
Olive or coconut oil
- Dice salsa ingredients and combine in a bowl. Cover and place in fridge until time to serve.
- Combine rub ingredients in a separate bowl, then cover the chicken entirely. Place chicken on the grill and cook thoroghly.
- Serve hot chicken topped with cool salsa. So easy! So done!
*Mango Salsa also makes a fantastic appetizer served with Tortilla Chips.
*Works as an "Ideal Protein" meal if you exclude the salsa and top the chicken with only cilantro and lime juice.
This recipe is a great balance between meat-eaters (like my husband), vegetable lovers, and the health gurus (like myself and my sister Jenn); it has a little of everything. Everything is good in moderation, so that makes this meal perfect. ;) Enjoy!
- 1/2 pound of ground beef (try ground turkey or chicken to make it even healthier)
- 4 large bell peppers
- 1 jar of salsa – Get creative with this. The salsa really makes the dish so change things up by trying a variety of salsas!
- 3/4 cup of cooked quinoa
- 1/2 cup cooked brown rice
- 1/2 diced onion
- 1/3 bell pepper, diced
- 1 small zucchini, diced
- 1 cup or can black beans
- 2 cups of fresh spinach, chopped
- 4 cloves of garlic, minced
- 1 1/2 TBSP of Black Pepper
- Salt to taste
- Pepper jack cheese (Cheddar or cheddar mixtures work too)
1. Cook quinoa and brown rice according to their packages and set aside.
2. Preheat oven to 375 degrees F
3. Brown the meat. When your meat is mostly cooked, add in the diced onion and garlic.*Don't forget to drain the meat juice!
4. Chop all your veggies, Add veggies, beans, and seasonings to meat mixture.
5. Stir in your choice of salsa then carefully stir in the spinach.
6. To prepare your peppers, rinse them well then slice vertically
through the stem. This gives you the biggest opening to load your
peppers up with plenty of filling. Tear out the white membranes with your fingers. You don’t have to
get it all but get as much as you can.
7. Stuff the peppers with as much mixture as you'd like.
8. Top each pepper with cheese. If you want to cut calories a bit you can
go easy on the cheese or eliminate it completely.
9. Bake at 375° for about 30-35 minutes. The peppers should be tender and the cheese should be slightly crispy. If
you want to avoid the cheese getting too crispy, you can cover these
loosely with foil. (I didn't.)
10. Serve immediately. You can serve these over a bed of greens, with a baked potato, or on their own.
My daughter loved it!
- 8 ounces uncooked linguine (or whatever pasta you prefer)
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil
- 2 medium bell pepper, thinly sliced (any color)
- 8 oz fresh mushrooms, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 cup fat free low sodium chicken broth
- 1/3 cup skim milk
- 3 tbsp light cream cheese
- 1 tbsp flour
- fresh cracked pepper
- 2 scallions, chopped (optional)
- salt to taste
- cooking spray
(Note: The skim milk, cream cheese, and flour and be substituted for whipping cream if you don't have the other ingredients. The milk makes it a little healthier)
-
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
- Prepare pasta in salted water according to package directions.
- Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
- Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
- Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
- Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy! http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html
We are a wing family. We love our wings and hot sauces! So you can imagine how excited I was to find a recipe that made my wings healthier for me and my wing family. Just by simply baking them, you eliminate the oils and fat that come from frying them. AND they do not loose their crisp or moist! My husband said they taste just as good as frying, I think they taste better. My husband was also worried they wouldn't be as crispy but they turn out very crispy in the end. You also will not miss the oiliness or fryer smell in your house. PLUS, you can have all your wings done and hot at the same time for large groups instead of having to wait for each batch. All the good things about baked wings just keep piling up. ;)
- 2 lbs chicken wing pieces
- salt, your favorite seasonings
- water
- BBQ sauces of your choice
- Preheat the oven to 450 degrees F.
- Heat
up a big pot of boiling water.
- Add salt to the water like you would for
cooking pasta (optional!).
- Boil
the chicken wings for 7-8 minutes, then remove them to a wire rack. Let
them drip dry, then dry them well with a paper towel. (I KNOW, it sounds crazy to boil your chicken, but trust me, you won't regret it. It helps get rid of some of the excess fat, and the chicken wings are crispier.)
- Season
the chicken wings lightly with any seasoning you'd like (optional!). We like cayenne, cajan, black pepper, garlic powder, etc. Depending on the sauce you use, you may not even need seasoning.
- Keep the wings on the wire rack and put the wire rack on a cookie sheet. Bake the chicken wings for 30
minutes on one side, then flip the wings and bake for another 10
minutes on the other side.
- Dump wings into a bowl with a lid and coat them in whatever sauce you desire! (Our favorites are the bottled sauces from Buffalo Wild Wings.) Shake until entirely coated and enjoy.http://www.fifteenspatulas.com/crispy-baked-chicken-wings-yup-no-deep-fryer-in-sight/
We tried this and thought they had a great taste! (From skinnytaste.com)
- 1.25 lbs 93% lean ground beef sirloin
- 1 tbsp steak seasoning or seasoned salt
- 1 carrot, minced (optional)
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup bell pepper, minced
- 4 oz mushrooms, minced (optional)
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 cups tomato sauce
- 2 tbsp tomato paste
Chop all the vegetables really fine, using a chopper or food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Makes enough meat for 8-10 buns (depending on how many veggies you put in it).
40 lbs Peaches = Approximately 20 Jars of peaches
*You will need a canning equipment set: huge canning pot w/jar rack insert, magnetic lid lifter, canning funnel, jar lifter tongs/jar lid wrench, kitchen tongs (optional).
1. Sanitize jars in Dishwasher (should be done first because it can take 1-1 1/2 hrs).
2. Blanch the peaches.
- BLANCHING: In a saucepan of boiling water, drop peaches to where they're fully submerged. Leave in water for 20 second. Remove peaches with a strained spoon and immediately put in a ice water bath (to stop the cooking process). Then one by one, remove their skins.
3. Cut peaches into halves or quarters, as desired.
4. Make Syrup (depending on how ripe/sweet the peaches are will depend on if you want to make a normal syrup or light syrup.)
- LIGHT SYRUP: Combine 6 cups water and 2 cups sugar and bring to a boil.
5. Add peaches to jars leaving about an inch from the bottom of the rim.
6. Add syrup (using the funnel), stopping at the bottom of the rim about an inch from the top.
7. Seal Jars.
- SEALING: To seal the jar, first sanitize the lids in a pot of boiling water for 15 mins. Using the magnetic lid lifter, lift out each lid and place them on top of each jar. Twist on the second part of the lid. Next, place 7 jars in the large 21.5-Qt Canner Pot of boiling water (follow instruction on the Canner). Cover with lid and let boil for 40 mins. Repeat until you seal all your jars. Let cool and store at room temperature, refrigerate after opening.
I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!
- 3 chicken breasts
- 12 oz. Spiral pasta (tri-color works well too)
- baby spinach
- cashews
- 1/2 cup sunflower seeds
- Parmesan cheese
- 1/3 cup green onions, chopped
Vinaigrette:
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1/2 cup canola oil
- 1 Tbsp sugar (splenda)
- fresh ground pepper
Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.
When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.
-I got this recipe from a friend in my Ward. We love it!
½ C canola oil
½ C brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
*Combine all those ingredients in bowl and beat (I use a hand mixer). Then add:
2 C mashed banana
¼ C honey
2 eggs
*Beat again. Then add:
2 C whole wheat flour
*Pour into greased 9x5” loaf pan and let it rest for 10 min.
*Bake at 350 for 50 minutes then cover loosely with foil and bake another 10 minutes
**I always double this recipe to make 2 loaves and usually leave out some of the sugar depending on how ripe my bananas are. Enjoy!
1-2 chicken breasts
1 package mushrooms
1/2 pablano pepper, minced (or green pepper w/ spices)
2 green onions
1/2 bunch cilantro
2 TBSP soy sauce
1-2 TBSP red pepper flakes
1 tsp lemon juice
dash of sesame oil
Pico de gallo (optional)
Cook down ingredients in a frying pan in olive oil. Put mixture in lettuce wraps or Nori (packaged at the grocery store; or you can use tortillas)
Pico de Gallo:
tomatoes, chopped
cilantro, chopped
1 jalepano, minced
onion, chopped
lemon or lime juice
sea salt
Rub:
2 tsp chili powder
1 tsp garlic salt/powder
1/4 tsp red pepper flakes
2 TBSP lemon juice
2 tsp olive oil
4 pork loin chops
1/2 bunch clilantro, chopped
lime wedges or lime juice
Massage in rub on pork chops and grill (we use a George Foremen at 350 degrees F). Top with lime juice and cilantro to your tastes.Very delicious!
Enjoy with any sauteed green vegetables (green peppers, zucchini, asparagus, etc.) and mushrooms.
Ideal Protein program can have some amazing meals, and most of them are really easy. This one is one of my favorites and it's really healthy AND yummy!
2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce
Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce.
Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar
Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce
Mix dipping sauce in separate bowl. Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.
*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.
Num Yummy....This recipe came from Favorite Family Recipes blog. You can pick and choose your toppings with what you have in your cupboard or not.
1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice
Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.
I have never really liked Cauliflower until now! This recipe is delicious (I found it on Food Network.com). I could eat it as my main dish. Yum!
Ingredients
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Simple and delicious asparagus! [my notes in italics]
1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]
Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!). Serve immediately.
4 servings
15 minutes/5 min prep
I had green beans and red peppers in my fridge and found this recipe and loved it!
1 bag (22 oz) frozen whole green beans
1 TBSP chopped fresh or 1 teaspoon dried basil leaves
2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves
1 TBSP olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
Freshly ground black pepper, if desired
- In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
- Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
- Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
- Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
- Serve warm with potatoes or any main dish you desire.
Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.
5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish. Quinoa is a grain high in protein and can usually be found in the bulk food section.
1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped
Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. Add garlic and saute 30 seconds more. Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste). Bring Mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro and cook until heated through. Enjoy your delicious and healthy Quinoa! :)
This recipe was shared with us from Amy Smith. (I've still yet to try it but it looks delicious. Let me know what you think.)
4 Cups White Wheat Flour
2 2/3 TB Baking Powder
1 TB Cinnamon
1 tsp Salt
4 Cups Milk or Water (can use rice milk)
2 TB Olive Oil
1 TB Vanilla Extract
2 EggsCombine dry ingredients and wet ingredients separately.
Can add yolks first and then whip whites separately, then add to batter as well (if lack of time, skip this step)
One day, we had almost nothing left for dinner. So Kory decided to see what he could make with what we had. He found zucchini, rotel and noodles and put them all together in his own concoction and it turned out to be one of our favorite meals now. It is also low in calories if you buy the healthier wheat spaghetti noodles which is what we used. The recipe is really simple:
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
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