Thursday, May 27, 2010

My Vegetable/Rice Stir-Fry

{{a healthier version of fried rice}}

  • 2 cups Cooked Rice, cooled slightly (leftover rice works perfect too!)
  • 2 cups Broccoli Florets
  • 2 cups Zucchini, cut it small wedges
  • 1 cup Carrots, shredded (or cut baby carrots in 1/2” slices)
  • 1 cup Snow Peas, halved
  • 1 cup Peas, frozen
  • 1 clove garlic, minced
  • 2 eggs, fried and scrambled
  • 1 cup Turkey Ham (or Chicken Breast), diced
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/4 cup Classic Stir-Fry Sauce (by House of Tsang)
  • 1 tbsp. Low-Sodium Soy Sauce

In a large wok or saucepan, steam all veggies in 1/4 cup water with lid over the pan for 5 minutes on med-high heat. Remove lid, and push all veggies to the outer edges of the pan. Add olive oil and minced garlic to the center of the pan and let cook for one minute. Stir around to coat veggies. Add turkey ham and stir fry until heated through. Add rice, stir-fry sauce and soy sauce. Stir around to coat. Add scrambled egg and gently stir. Serve hot.

1-1/2 cup serving = about 240 calories
This recipe serves 6, 1-1/2 cup servings (approx.)

Friday, May 14, 2010

Chocolate Cobbler

(aka: Molten Fudge Cake)
Make this tonight! It is soooo yummy! It’s a bit richer than I thought
it was going to be, but the vanilla ice cream balanced it out quite nicely.
I think this is one of my new favorite desserts!
  • 1 cup Flour
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 7 tbsp. Cocoa Baking Powder, divided
  • 1-1/4 cup Sugar, divided
  • 1/2 cup Milk
  • 1/3 cup Melted Butter
  • 2 tsp. Vanilla
  • 1/2 cup brown sugar, packed
  • 1-1/2 cups Hot Tap Water
Preheat oven to 350*.
Stir flour, baking powder, salt, 3 tbsp. of cocoa, and 3/4 cup of white sugar together in mixing bowl. Reserve the remaining cocoa and sugar.
Add the milk, melted butter and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an UNgreased 8x8 pan.
In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and the remaining 4 tbsp. of cocoa. Sprinkle mixture evenly over the batter.
Pour the hot water over the mixture in the pan. DO NOT STIR.
Bake for 40-45 minutes. Let stand for a few minutes. Serve with vanilla ice cream. DELISH! {store any leftovers in the refrigerator!}

Thursday, May 13, 2010

Cheesy Chicken and Veggie Casserole

Untitled-2 This casserole is super easy to throw together and it has a ton of flavor!
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish!
This is a great one dish meal for a busy weeknight!
  • 3 cups chopped cooked chicken
  • 1 (14 oz) pkg frozen broccoli florets
  • 2 cups cooked white rice
  • 1-1/2 cups frozen peas
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can condensed cheese soup
  • 1 (10 oz) can diced tomatoes with green chiles, undrained
  • 1/2 cup milk
  • 1/4-1/2 tsp. crushed red pepper flakes (opt.)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup crushed ritz crackers
Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}

Potato Salad

(the only potato salad recipe i willingly eat…)


  • 5 lbs. Red Potatoes, cubed
  • 1-1/2 cups Real Mayonnaise
  • 3 tbsp. Yellow Mustard
  • 1 tbsp. Dijon Mustard
  • 6 Green Onions, sliced
  • 8 Baby Dill Pickles, diced
  • 1 tsp. Salt, more to taste
  • 1/2 tsp. Paprika
  • 3/4 tsp. Black Pepper
  • 1 tsp. dill
  • 8 Eggs, hard-boiled

Boil the potatoes in salted water, until they are fork tender. Drain water and add mayo, mustards, green onion, pickles and seasonings. Mix well. Rough chop 5 eggs and fold them into the salad mixture. Slice remaining eggs and display on top. Sprinkle salad with a little dill, if desired before serving. Best if served at room temp.

Friday, May 7, 2010

Creamy Lemon Squares

ok, so i totally slacked… i said i’d post these on wednesday and now it’s friday! oops. what can i say… life is busy. :) i have a picture i’ll post soon, but i just wanted to get the recipe posted for the weekend. they’d be perfect on mother’s day for dessert!

  • 20 Nilla Wafer, finely crushed
  • 1/2 cup Flour
  • 1/4 cup Brown Sugar, packed
  • 1/4 cup (1/2 stick) Butter, cold
  • 1 pkg. Cream Cheese
  • 1 cup Sugar
  • 2 Eggs
  • 3 tbsp. Flour
  • 1 heaping tbsp. Grated Lemon Peel
  • 1/4 cup Fresh Lemon Juice
  • 1/4 tsp. Baking Powder
  • Powdered Sugar, to sprinkle on before serving

Preheat oven to 350*. Line an 8-inch square baking pan with foil, with the ends of foil extending over the sides of the pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in a medium bowl.Cut in butter with two knives (or a pastry blender if you have one) until mixture is course crumbs; press firmly onto bottom of prepared pan. Bake for 15 minutes.

Meanwhile, beat cream cheese and sugar with an electric mixer on medium speed until well blended.Add eggs and 2 tbsp. flour; mix well. Blend in lemon peel, lemon juice and baking powder; pour over crust.

Bake for 25 to 28 minutes, until center is set. Cool completely. Cover and refrigerate at least 2 hours before serving. Sprinkle with powdered sugar before serving.