Friday, February 13, 2015

Lemon Chicken And Asparagus Stir-fry



This is a quick post, mobile blogging is NO FUN, lol! 
I have SO many new recipes written down in my recipe binder that I CANNOT wait to try! Mostly healthy stuff from Skinnytaste! There are sooo many yummy recipes on there! I did this recipe & added mushrooms because we love our mushrooms, & OH EM GHEE...SO...GOOD!!! I definitely can't take credit for this one! The original recipe can be found on the link above...however, I was quite lazy on this one & did a quick copy+paste lol. We served this over wild-rice & it was delicious! Mr.Hooah definitely wants me to add this to the list for our next weeks menu! 
-XO!  
Lemon Chicken and Asparagus Stir-fry
Ingredients:
  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided ***(we used EVOO)
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste


Directions:
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Wednesday, January 7, 2015

Skinny Sour Cream Enchiladas


I have been posting some old (saved drafts) & new posts here & there since I have been back to blogging. I had another post that was set to be posted tonight but I thought I'd do a quick one instead, since I had this dish for dinner tonight. As always, this recipe is easy-peasy & healthy! (I know you're all tired of listening to me say "I like quick, easy, healthy recipes", LOL! What can I say though? It's pretty much the only kind of cooking I like to do nowadays!) I'm quite sure I got this one from Pinterest (I wrote it down in my cookbook) & that the original post is floating around out there, so forgive me that I didn't write down from where or save it anywhere. This was my first time making it & it was so delish. I LOVED the sauce! Yeah, that had to be my favorite part. Or maybe it was the ooey gooey cheesy part... whose to say really... but know that it is SCRUMPTIOUS & has fewer cal's than if you went out & got fat & happy at a mexican restaurant! I will definitely be adding this one, from time to time, into my 2 week meal plan rotation! Mr.Hooah is just missing out on all my yummy new recipes... poor guy! I know he can't wait to have me home cooking again lol, & I can't wait to see what the house looks like when I get back! I'm almost positive it is a HOT MESS though! I did a couple of twists on this recipe, added in some ground cayenne pepper to the sauce & then I put a little of the shredded cheese into the enchiladas as well! I also think it would be yummy if you made it with turkey burger instead of chicken! Hope you enjoy this healthy nom!
-XO

Skinny Sour Cream Enchiladas
2 1/2 c. shredded chicken
8oz. light sourcream
1/4c. fat-free milk
1(10 3/4oz.) can cream of chicken
1 TBSP. fresh cilantro, chopped
1(10oz.) can mild rotel
8- (8inch) tortillas
1/2c. mexican shredded cheese 
1(4.5oz.) can diced green chilies
1c. onion, diced

  • In saucepan, mix together sourcream, soup, milk & cilantro. Keep stirring while cooking. Heat through & set aside.
  • Combine chicken, rotel, onions, & green chilies in a pan sprayed with non-stick spray. Heat until onions are transparent. 
  • Warm tortillas until flexible. Microwave for 10secs between 2 damp paper towels. (I just opened the tortilla bag & popped it in the microwave for 10secs!)
  • Fill each tortilla with about 2TBSP of chicken mixture. Then roll it up & place seam side down in 8x11 dish that has been sprayed with non-stick spray.
  • Pour/spread sour cream mixture over top & top with cheese.
  • Bake at 350' for 25-30mins or until it is all bubbly & cheese is melted.

Tuesday, January 6, 2015

Chicken Pot Pie Soup (Lightened Up)



I don't know what it's like where you guys are, but down here in Alabama (visiting the good ol' fam!)  it is cold & nasty out! The cold makes me want to stay inside ALL day, bundle up, watch Netflix & NEVER leave the couch! However, the gym calls & I have to run out to grab a few groceries to make something yummy for dinner tonight...and what would be better to kick these cold day shivers to the curb than a hearty soup?! No one "honestly" likes a "healthy" soup. Or at least I'm not really crazy about them...oh, you know the ones... Progresso, Healthy Choice, & other 'lightened-up' brands that are filling but lack the flavor. Don't get me wrong though, & no harm is meant towards voicing my opinion on those brands, because I do eat them from time to time... the New England Clam Chowder Progresso soup is a favorite of mine! But, me, myself though, I like FLAVOR! As Guy Fieri would say, "TAKE ME TO FLAVOR TOWN!" Haha! I do not cook like my mom or any of the ladies in my family for that matter. (and it drives them crazy...) They cook that southern home-cookin'... You know...Meat, Potatoes, Beans, & cornbread. Nothing wrong with that but I love Italian, sushi, yummy casseroles, & "out of the box" foods. I am also a spicer... I almost always use a mixture of whatever spices I think will be good in my cooking. One of my favorite things to cook with has to be GARLIC! Not only is it really good for you, it can give a lot of flavor to whatever dish you're using it in. I have a whole cabinet of spices & I wouldn't have it any other way! My family however, are pretty much Salt & Pepper type of peeps! Haha. I like to think of myself as an undiscovered FoodNetwork chef! I seriously think the movie Ratatouille is my life in Disney format. Minus the mouse tho... I don't think that would be as cute in reality as it is in cartoonism!...(is that even a word?!)... Ok, but seriously though, I wanted something flavorful & comforting! Something to warm me through & through and this recipe from Skinnytaste did NOT disappoint! I did use extra spices, kinda did some of the recipe steps in my own way, & because I am eating healthier was out of them, I omitted the potatoes. It was still AMAZING tho! There is nothing I love more than a homemade Chicken Pot Pie, but this kinda takes the cake (or the 'soup', whichever fits best)! I know Mr.Hooah must surely miss ME my cooking, so when I get back I am going to make a big ol' pot of this yummy goodness for dinner because I am positive he will love this as much as my family & I did!
Enjoy & if you try this, let me know what you think! 
-XO


Chicken Pot Pie Soup
2TBSP cornstarch
2c. water 
4c. fat free milk
2 large celery stalk, chopped
1/2 medium onion, chopped
8oz. baby portabella mushrooms, sliced
2 chicken bouillons cubes
Black pepper & Salt, to taste
Pinch of thyme
10oz. frozen mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16oz. cooked chicken breast, diced small
***I used a dash of Mrs.Dash Onion & Herb seasoning & A little bit of Beer Can Chicken seasoning..SO glad I did because it kicked the flavor up a notch!***


  • Create a slurry by combining 1/2 cup of the cold water with cornstarch in a bowl & whisk until well blended. Set aside.
  • Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, pepper & salt, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. 
  • Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, & slowly stir in slurry. Cook another 2-3 minutes, until soup thickens.

Friday, January 2, 2015

Mini Protein Cheesecake Bites

 photo bites_zpse0895a15.pngWith the NEW year being here, we all have our resolutions...... Most of them being budgeting or gym related... Haha, mine is BOTH! Along with a few other things. I want to start cutting  out more carbs, go to the gym at least 5x a week, & eat better...cleaner. With that being said, I saw someone on my IG that made her own protein cheesecake & I thought, "Uh, Why don't you do that?!"... and so I did! I honestly didn't know what exactly I was doing (the 1st batch turned out horrible), but with some tweaking, I figured it out! I knew that I would eat the whole darn thing if I made an entire cheesecake, between that & it being my first time (and scoring some mini-cupcake liners from the 'After Christmas Sale' at walmart lol), I opted for going "mini". I seriously can't believe how good these were & even Mr.Hooah will vouch for that! He loved them! I will definitely be making them again from time to time, to cure that sweet tooth craving that I so often have nowadays! It is definitely a lightened-up/healthier cheesecake, you can tell. And the protein is definitely noticeable, but not in a bad way. If you're looking for something sweet & packed with protein, but better for you than the norm cheesecake, then this is the way to go! Hope you enjoy this recipe & add it to your stash of other healthy noms!
-XO


Mini Protein Cheesecake Bites
(You can easily adjust the recipe/cooking time if you want to make a full size cheese cake, just use 1.5cups where it calls for 3/4cup, 2eggs/2eggwhites, 2scoops protein, & 2pks fatfree creamcheese!)

1 scoops of protein powder (I used CELLUCOR: Cor-Fetti Cake Batter)
1 (8oz.) pks. fat-free cream cheese, softened.
3/4c. plain greek yogurt
3/4c. stevia
1 egg
1 egg white
 1tsp. vanilla extract

  1. Mix everything together in mixer until smooth.
  2. Pour evenly into you cupcake liners, bake for 250'F for 15mins. Cool on stove then place into refrigerator to chill before you serve. 
Great with fresh fruit or sugar-free caramel on top!

Tuesday, October 21, 2014

Pumpkin Pasta Sauce

Pumpkin coffee creamer... Pumpkin candles... Pumpkin desserts... PUMPKIN, PUMPKIN, PUMPKIN!!!!! I think that when you type "define Fall" into your search engine, pumpkin should pop up! Haha. I love pretty much ANYTHING pumpkin! I have an awesome Pumpkin Cheesecake recipe that I will share later on down the road. And if you haven't tried the recipe here on my blog for Dinner In A Pumpkin yet, well, you've gotta! I have never really thought of pumpkin as a "dinner" food, but that recipe is delicious! Which brings me to this new one... Pumpkin Pasta Sauce! I was so excited to try this & oh man, it is AWESOME! Simple & fresh! I adapted this recipe from Sole for the Soul. She has a whole index of good recipes! I couldn't find ravioli at the commissary, they were out...apparently every one else on base wanted ravioli the same day we did. Lol. Anyways, I improvised & used a mixture of spinach & cheese tortellin, paired with a nice glass of bubbly...it was WONDERFUL! Mr.Hooah definitely went back for seconds! I twisted this recipe up a bit so I hope you enjoy this as much as we did! 
-X's & O's for now...

Pumpkin Pasta Sauce
 photo DSC_0151_zps6c72ce60.jpg
  • 1/4 c. butter
  • 1 medium-sized shallot, minced (or 1/2 a small onion)
  • 3 cloves garlic, minced
  • 1 15 oz. can pumpkin puree
  • 1/2 c. chicken stock
  • 3/4 c. milk (I used half & half)
  • 1 1/4 t. salt, more or less to taste
  • 1/2 t. black pepper, more or less to taste
  • 1/8 t. nutmeg
  • 1/4 c. diced parsley
  • 1Tbsp. chili powder
  • 1/2-1c. spinach, roughly chopped
  • 1 1/2tsp. garlic powder
  • 1 1/2 tsp. italian seasoning
1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.
 photo DSC_0163_zps803a7e0e.jpg

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, chili powder, italian seasoning, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley & spinach. Serve over pasta.