Simple Feasts

Honey Mustard Chicken with Almonds

3 TBSP olive oil

1 clove garlic

1 TBSP chopped dried onion 

1/8 c. dry white wine

1 tsp. dijon mustard

1 TBSP honey

1/4 c. chopped almonds (or pecans)

1 large chicken breast

1. Heat 1 TBSP oil in small skillet, cook chicken until done. (7-10 min depending on thickness).

2. Mix other ingredients in a small bowl. 

3. Remove chicken, cut into bite size chunks. Add back into skillet with nuts and sauce. Cook 2 min. Serve immediately.

Optional modifications: 

add 1 TBSP soy sauce, substitute rice vinegar for wine, add 1 tsp. dried ginger 

Either of these sauces are also good on salmon. 

Easy Snow Peas and Soy Beans

1/2 c. frozen snow peas

1/2 c. frozen mukimame (shelled edamame/soybeans)

1 tps. chopped garlic

1/2 tsp. ginger

1 TBSP peanut oil

1 TBSP rice or white vinegar

1. Heat oil in small skillet.

2. Add vegetables and other ingredients.

3. Cook until heated through but still crisp — 3 min for frozen, 5 min for fresh ingredients. 

A tasty way to add some extra protein to a vegetable side dish. Soybeans are a great source. 

Peanut Butter Chocolate Chip Squares

1/4 c. creamy peanut butter

3/4 c. sugar 

2 large egg whites

1 tsp. vanilla

3/4 c. flour

1 tsp. baking powder

1/2 c. chocolate chips

1. Preheat oven 350 degrees. Spray 8 inch pan with cooking spray.

2. Beat p.b. and sugar until smooth.

3. Beat in egg whites and vanilla.

4. Add dry ingredients, mix.

5. Stir in chips.

6. Spread batter in pan.

7. Bake 25 min. or until toothpick comes out clean. Cool in pan, cut into 16 squares. Store in fridge. 

I have been on a real egg kick lately! This makes quite a spicy meal so if you like things less spicy reduce the peppers and Tabasco by half.

Southwestern Steak and Eggs Breakfast 

4 eggs

2 oz. sharp cheddar (I like New York Extra sharp), sliced thin 

1/2 lb. steak, flank steak

4 pieces of bread, any kind

2 tsp olive oil

1/2 tsp black pepper

1 tsp cumin

1 TBSP Tabasco sauce 

1 tsp paprika

1 TBSP basil 

steak tenderizer 

salsa or more Tabasco for garnish

tomatoes for garnish

1. Slice steak into cubes and liberally cover with steak tenderizer. Flank steak is very tough, this is why there isn’t any more salt in this recipe.

2. Heat olive oil in medium non-stick pan. Add steak to pan, add 1/2 of all dry spices. Cook steak for 7 min (for medium) or up to 12 min (for well done). Set aside.

3. Crack eggs directly into warm pan, scramble them just enough to break the yolks. Add all the rest of the spices and Tabasco sauce. Cook on one side until well done (5 min) and then flip. Cook two minutes on the other side.

4. While the eggs are finishing, toast the bread. If you have a toaster oven, layer the cheddar on top of the bread and toast. Otherwise for a regular vertical toaster, toast the bread and place the cheese on top immediately after the toast is done so the heat will melt it some. 

5.Serve with extra Tabasco, salsa or tomatoes. 

Salsa Potatoes

3-4 medium red potatoes

1 TBSP olive oil

water for cooking

1/2 c. salsa, any kind 

1 TBSP dried basil

1 TBSP dried cilantro (or 1/8 c. fresh)

1 tsp paprika

salt to taste

1/2 c. pepper jack, sliced or shredded

1. Slice potatoes thinly. Warm oil in medium skillet over medium-low heat. 

2. Add potatoes to skillet. Add about 1/2 c. water, cover. Cook 20 min.

3. Add all spices and salsa, cook 10 more minutes or until potato slices are tender in the middle.

4. Serve with pepper jack sprinkled on top and extra salsa if desired. Goes great with eggs! 

julie911:

Pumpkin Spice Latte

Ingredients for 2 servings

• 2 cups milk (whole, reduced fat or skim) or half and half
• 2 tablespoons canned pumpkin puree
• 1 or 2 tablespoons sugar, Stevia or Splenda
• 2 tablespoons (yes, tablespoons) vanilla extract
• 1/2 teaspoon pumpkin pie spice (or your choice of nutmeg, ginger, cloves, cinnamon and allspice)
• 1-4 shots espresso or very strong coffee

Directions

1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of ground coffee you would in your regular coffee.
2. Combine milk (or half and half), pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil.
3. Remove from heat and add vanilla.
4. Transfer to a blender (or a milk frother) and blend until frothy.
5. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots.

Dust with more pumpkin pie spice if desired.

•  vegan version 
•  more recipes from my blog

findinganewweigh:

I made this black bean soup the other day, and absolutely LOVED it. It’s easy to make, perfectly spicy, healthy, and filling. I doubled the recipe so I’d have leftovers for lunches during the week. Give it a try!

*If you don’t have an immersion blender, just bring the mixture to a simmer for a minute then transfer to a traditional blender or food processor and puree.

2 (15-ounce) cans 50% less sodium black beans, drained

1 (14.5 ounce) can diced tomatoes in juice

2 cups water

3/4 cup minced celery

3/4 cup minced onion

2 teaspoons finely chopped seeded jalapeno chili pepper (wear plastic gloves when handling)

1 teaspoon freshly minced garlic

1 teaspoon ground cumin

Ground black pepper, to taste

Red-pepper flakes, to taste

Combine three-fourths of the black beans, one-half of the tomatoes, and the water in a large nonstick saucepan and bring to a simmer over medium heat. With an immersion (or traditional) blender, puree until mostly smooth. (Note: when using an immersion blender, make sure not to scratch the bottom of your nonstick pan.)

Add the remaining black beans and tomatoes, along with the celery, onion, chile pepper, garlic, and cumin. Season with black pepper and red-pepper flakes. Cover the pan, leaving the lid slightly ajar for steam to escape, and reduce the heat to low. Simmer for 20 to 25 minutes longer, or until the vegetables are tender. Divide the soup evenly among 6 bowls and serve.

Makes 6 servings; serving = 1 cup.

Per serving: Calories 124.7, Total Fat 0.1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 414.3 mg, Potassium 81.3 mg, Total Carbohydrate 24.8 g, Dietary Fiber 1.2 g, Sugars 2 g, Protein 6.4 g

Enjoy!

dailygreens:

Grandma Mary Francis O’Brien Carey knew her way around a kitchen. Later in life, she would “start with desert,” but prioritized wholesome, square meals for her family as long as she was able. She’d always whip up healthy sides. After eating her shredded carrot-raisin salad, we easily justified…

hellyeahrecipes:

Caprese Grilled Cheese Sandwich

• 4 slices bread
• 1 large ripe tomato, room temperature, sliced 1/4 inch thick
• 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
• 4 tablespoons basil pesto
• pepper to taste
• 2 tablespoons olive oil

1. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

(Source: )

affordableadorable:

Home-made SALMON PATTIES! 

these are super old school but delicious, simple and cheap. all you need is…

• one can of salmon
• one large egg
• 1/3 sleeve of saltine crackers 

I will admit that using canned salmon requires removing the bones, this is actually simple but I warn you because it is potentially a bit gross. 

once you have cleaned the salmon mix it in a bowl with the egg and the crushed up saltine crackers (you wont need to add any salt because of the crackers but throwing in a little pepper for seasoning is always nice) you can mix it with a wooden spoon but it really is easiest just to dive in with your hands.

once all the ingredients are well incorporated, form it into patties and cook in a pan with a little olive oil over medium high heat until golden brown on both sides.  

One can of salmon usually yields 4 patties which is perfect for two people but the great thing about this recipe is that the ratios stay the exact same if you wish to increase the quantity. 

I like to eat mine with ketchup like I did as kid growing up and my favorite thing to serve them with are sweet baby pees, but mashed potatoes are really good with it too :)