Here’s dinner the other night, it was so good! (I didn’t remember to take a picture until I was halfway done, lol)
Here’s what I did:
I browned ground turkey with some garlic, and 2 tablespoons of soy sauce and worchestershire sauce.
I used my rice cooker to steam some cut up squash, carrots and zucchini.
I cooked some brown rice in another pot. (It was easier for me than trying to use the rice cooker I already had out….don’t ask.)
Then, I fried up about 4 eggs in some oil and added some chopped red onion. Then, I added everything else in (the turkey, the veggies and the rice.) Mix it all up and voila!
I JUST made this today and I’m pretty excited about it. I got the recipe from Cupcakes and Kale Chips. I forgot to add the lemon juice until the end. It tasted good without it, as well!
- One 15 oz. can navy beans, drained (reserve a small amount of the liquid in case you need to add to your dip to adjust the consistency) and rinsed
- 1 cup packed baby spinach
- ¼ cup parmesan cheese
- 2 Tablespoons freshly squeeze lemon juice
- 1 Tablespoon olive oil
- salt and pepper, to taste
- Combine all of the ingredients except the salt and pepper in a food processor in puree until smooth. Add a little of the reserved bean liquid (or a little more olive oil), if desired to reach your preferred consistency.
- Add salt a pepper to taste, pulsing the food processor a few time to mix in thoroughly.
Read more at http://cupcakesandkalechips.com/2014/06/24/spinach-parmesan-white-bean-dip/#iTXk1IXzXMDRQZjM.99
This is what I made for dinner the other night — the sauce is so yummy!! (This particular recipe doesn’t have any bourbon in it.)
- 2 lbs boneless chicken breasts (cut into bite sized pieces)
- 1-2 tablespoons olive oil
- 1 garlic clove (crushed)
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar ( I did not have any on hand, so I used 1 tablespoon lemon juice in its place)
- 1/2 cup water
- 1/3 cup soy sauce
Heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice!
Recipe from food.com
Here’s what I made for dinner the other night — it was really yummy and we had some leftover that I had for lunch the next day and it might have tasted even better then!
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
- 3 large garlic cloves, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
- 1 lb chicken breast tenders
- paprika (just a little bit)
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
- 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
- 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
- 1/2 cup reserved cooked pasta water (or more)
- salt, to taste
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar – see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
- Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
- Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick – don’t worry – you’ll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
- Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once – you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Recipe Source: Julia’s Album