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Posts Tagged ‘healthy recipes’

One of my favorite times is Monday morning sipping coffee in bed with Lucy sitting on my lap waiting for a little drop of her morning coffee.  Keith and I discuss the weekend and then talk about the upcoming week.   Somehow focusing on all the good things about the weekend put Monday moaning at bay and I am ready for a great new week.

Some of the things I am thankful for this morning:

Coffee
Fall is here, my favorite time of  year

fall 2009 022

Back deck

Candace was cute at halloween

fall 2009 003

Candace for Halloween is an 80's Hair girl

Lunch was already made
Dinner is already made
Date with Keith tonight
Date with Keith Friday night was great
Got to see Kayla
Snuggled with Candace and watched TV
House is not to dirty
Laundry is almost caught up (praise be to Keith)
My best bud, Robin, had her annual family Pumpkin carving contest,
              you gotta go look, these people take their pumpkin carving very
             serious, (I missed it, had to work, but at least get to look at the
             pictures!)
Yummy pumpkin maple oatmeal for breakfast
Ran Blankets Creek Sunday and got to spend time with friend, Sonia,
           felt close to God and one with nature.
Went to Halloween Party and had a great time (Newlywed Game)
Complimented by my boss
Got  caught up with my friend,  Holly who is an amazing young woman         
               who eats so healthy and is making me try new things
              just because of  her awesome pictures of what she eats.
Faith gave me information to help my blogging pictures come out better!
Got complimented by the boss, made my heart warm
Having coffee with Toni, lunch with Beth and Karen

This weeks line up on the blog:

Exercise:  who needs it?  Who, what, and where?
Recipe:  Wild rice and chicken soup with a host of variations. 
Mind:  Do you mind?  Telling the truth?
Freakin Friday:  Giveaway and quotes (get your favorite quote ready)
 
Make a list of what you are thankful for and leave it in a comment below!
Love love my friends,
Ruthie
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 I read Matt Bites a food photographer’s blog.  He has beautiful pictures and this time a recipe I could not resist.  I had to make some changes because I was short a few ingredients but oh my goodness, we were all licking the plate!

 

Matt's Perfect Picture :)

Matt's Perfect Picture 🙂

My version without the Avocado

My version without the Avocado

Cilantro Chicken with California Avocado & Pickled Tomato Salsa recipe courtesy Mary Sue Milliken & Susan Feniger and the California Avocado Commission.

Ingredients  (I doubled the recipe)
4 (6 oz.) boneless chicken thighs or breasts, with skin  (I used boneless, skinless breast)
Salt and freshly ground black pepper, to taste
¼ Cup extra virgin olive oil
¼ Cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe Fresh California Avocados, peeled, seeded and cut in 1/2-inch dice (I could not find ripe ones, it would have been even better with the avocados!!)
2 Cups cooked brown basmati rice (I made crashed potatoes from Ree)

Instructions
1. In a shallow, non-reactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

Pickled Tomato Salsa

Ingredients (I did not double the salsa)
1 Pound tomatoes, peeled, seeded and cut in quarters
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds (I used roasted jalepenos, seeded and skinned)
½ Cup white vinegar
2 ½ Tbsp brown sugar
2 tsp salt
4 tsp freshly grated ginger
1 Tbsp minced garlic
2 tsp yellow mustard seeds
2 tsp cracked black peppercorns
2 tsp ground cumin
1 tsp cayenne
½ tsp turmeric
½ Cup extra virgin olive oil

Instructions
1. In a large bowl, toss tomatoes with scallions and chiles.
2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

This was amazing chicken.  I will use this for company and our big family beach trip. 

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This recipe is modified from allrecipes.com website.  My family LOVES it.  It is quick, easy and can be very healthy if you use light products.

INGREDIENTS

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix (I use more than this)
  • 1 cup salsa or however much it takes to cover chicken completely
  • 1 cup shredded Cheddar cheese (I use 2% mild cheddar)
  • OPTIONAL TOPPERS  (light sour cream, avocado, cilantro, green onions)

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake covered at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking uncovered  for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
  5. Sometimes I cook rice underneath it. If I do, I put it on 350 and it takes 45-60 minutes or until the rice absorbs  the liquids. I use the directions on the rice for the amount of water to be used. The chicken does not have as much sauce when you use the rice.
Nutritional Information 
Servings Per Recipe: 4

Amount Per Serving

Calories: 287  (6 ounces cooked chicken.  I do not believe this count includes the sour cream and the cheese is regular) 

  • Total Fat: 12.4g
  • Cholesterol: 101mg
  • Sodium: 863mg
  • Total Carbs: 6.8g
  •     Dietary Fiber: 1g
  • Protein: 35.5g

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Heather's Cilantro, Black Bean, and Corn Salsa

This salsa is so good for you, healthy all the way around.  We eat it with baked chips, as a salad dressing, toppers for potatoes and on wraps.  There is many different versions that you can make.  My best bud, Robin, has a great Texas Caviar recipe on her blog, http://robinrane.wordpress.com/.  (she also is the craftiest and most creative person alive)

BLACK BEAN SALSA

1 can black beans, drained

1 can of black eyed peas, drained

1 1/2 cups frozen corn  or 1 can of corn, drained

1 bunch of cilantro, chopped

2 teaspoons minced garlic

3 green onions, chopped

1 – 1 1/2 cup tomatoes, cut in small pieces (cherry tomatoes work great, quartered)

fresh ground pepper to taste

1 package dry Good Seasons Italian Dressing  or a Light Italian dressing

2 lemons or limes squeezed

white wine vinegar to taste

Optional ingredients:  Avacado, any color bell pepper, red onion, jalapenos, other types of beans

Instructions:

Drain beans and corn.  Mix with all other ingredients.  The dressing is purely to your taste.  You can just add the white or red wine vinegar, or just lemon or lime juice.  If you are in a hurry use bottled Italian dressing.  Don’t have black eyed peas then use any other bean you have in the cupboard.  The versitility is endless.  IT IS SO HEALTHY!!!!

 

 
Nutrition Facts
Amount Per Serving  1/2 cup
Calories
72.4
Calories from Fat
1.3
 
Fat
0.14
g
0
%
 
 
 
0
%
   
g
 
Monounsaturated Fat
0.0
g
 
Cholesterol
0.0
mg
0
%
 
0.0
mg
0
%
Potassium
0.0
mg
0
%
Carbohydrate
13.7
g
5
%
Dietary Fiber
3.1
g
13
%
Protein
4.1
g
8
%
 
0.0
g
 

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