Chinese Take-Out Can Kiss My Butt!!!!

Okay so I know its like a year an a half between posts but sadly my life isn't that interesting.  I have been working on a few projects. I'm back to trying new recipes and finding healthier alternatives.

So I have three new Recipes to share. And as you can guess by the title its about Chinese take- out....with a twist. Its healthier than all that fried, calorie and cholesterol loaded goodness. Lets face it even though its bad for you its amazing.  But I have found that i don't have to give it up, i just have to find an alternative. And I found a meal that didn't leave me hungry twenty minutes after eating it. In fact its been an hour and I am still full and happy.  

So here it goes.

Slow Cooker Cashew Chicken

Ingredients
2 tbsp of canola oil
4 Chicken Breast cut into strips
1/4 cup of flour
1 tbsp black pepper

For the Sauce
1/2 Cup Soy Sauce. (I used Kikkomans Low Sodium)
2 Tbs ground Ginger
1 Tbs Minced Garlic
3Tbs Brown Sugar
3 Tbs White Wine Vinegar
4 Tbs Ketchup
1 Cup Cashews

Directions

Take Flour, pepper, and chicken and place in a zip-lock bag. Shake till well coated.

In Frying pan heat up oil and place chicken in the pan brown on each side. (About 2-4 minutes per side)

Place chicken in crock pout and add all ingredients for sauce into crock pot cover and cook for 3-4 hours on low heat. 

******

Cauliflower Fried Rice

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 6

Ingredients 

2 eggs scrambled 

1 Cup cabbage (or cole slaw mix) 

1 cup carrots chopped 

1 cup of frozen peas 

1/2 cup mushrooms 

1 1/2 tsp garlic minced

2 tbsp bacon grease 

2 slices bacon cooked and chopped 

1 head of cauliflower (run through a food processor.) 

3 tbsp of soy sauce 

2 tbs ground ginger 

1 cup of scallions, whites separated from the greens

Directions

In a wok or large skillet, heat enough oil to cover bottom of pan. Fry garlic and white part of onions for approximately 1 minute. Add Carrots and mushrooms, and cabbage(coleslaw mix) cook till tender. Add cauliflower and fry for approximately 5 minutes stirring constantly. Add soy sauce, green onion tops and meat (optional) and stir until mixed. Push mixture to side of pan. Add more oil if necessary, and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" and remove from heat. Serves 6-8 as a side dish.

*****

Vegetable Spring Roll

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 12

Ingredients

12 Egg Roll Wrappers
1 bag of Cole Slaw Mix

Juice from half a Lemon 

1 tsp garlic minced

1 tsp ground ginger

Directions

Preheat Oven to 400

Spray Cookie Sheet

In Frying pan or wok, heat up one Tbsp of oil and add cole slaw mix. Along with juice, garlic and ginger. Allow to wilt a little over heat for 2 minutes. Set aside and let cool.

Take wrapper and brush lightly with water activating the starch. Place 2 tbsp on wrap and roll up making sure to tuck in the edges. Place on cookie sheet. sealing edge with water slightly. repeat till all 12 are finished bake for 10 minutes and turn over then bake for 10 more minutes.

So here is my finished product and let me tell you it was amazing. Try them out and let me know what you liked and even didn't like. Try it differently and leave me your ideas. I am always willing to try something new.

Chicken Bacon Maraconi and cheese.

Howdy Ya'll i know its been a long time since I have have posted something but i finally have a recipe that is to die for. sadly i didn't get a chance to take pictures because it looked and smelled too damn good to wait.

Minutes to Prepare: 30

Minutes to Cook: 45

Number of Servings: 8

 

 

Ingredients

2 1/2 Cups Macaroni
3/4 block of Cabot extra sharp cheddar cheese- shredded
1/4 cup of shredded Cheddar Cheese
1/4 cup Parmesan
4 tbs flour
6 slices of Bacon crumbled
4 large mushrooms sliced
1/2 cup red and yellow peppers sliced
1 chicken breast sliced or diced
6 Tbs Worcestershire Sauce
1 1/2 Tbs garlic minced
2 1/2 cups of low fat milk

 

Directions

Preheat oven to 350

Boil Macaroni according to box directions.

fry up bacon and cool, then crumble.

shred cheese into bowl and mix together.

in a medium sauce pan melt mutter add garlic and Worcestershire sauce, and nutmeg (Optional) When simmering whisk in flour. add milk in 1/2 a cup at a time whisking vigorously between adding to ensure that your sauce is smooth. once all milk in incorporated turning heat to medium low and let thicken stirring occasionally.

When its a little thicken. take off heat and add 2/3 of the cheese and and mix in till blended.

lightly grease a baking dish.

drain macaroni once cooked and put back in the pot. Add 2/3 of the cheese sauce to the macaroni as well as 2/3 of the bacon and all of the vegetables. mix till well blended and sauce covers everything.

put half of mac and cheese in the bottom of the backing dish with add sliced chicken to the top and then drizzle cheese sauce over the chicken. Put the rest of the macaroni over the chicken filling the pan.

Use the rest of the cheese sauce then top mac and cheese with the rest of the bacon and cheese.

 

 

 

Bake for 45 minutes and enjoy.

Serving Size: makes 8 servings in a 8x 13 pan

Number of Servings: 8

Tips

I served mine topped with diced Roma tomatoes and a avocado for a little extra flavor.

 

 

 

Some Old Crafts

Hi All. I have some older crafts that I did over the past couple of months.  They aren't much but I am proud of them.


I started off doing crafts as a way to stop me from snacking. And it has worked. So far I have whipped out numerous scarves, 2 3/4 blankets and a few tote bags. I am also working on several other crafting adventures that I plan to post once I get time to do so. These are just the ones that I am super proud of.  Especially the Afghan it took me three months to make and 9 skeins of yarn. It was a work out but one I am proud to have completed. I was afraid I wasn't going to do so.

Granny Square Afghan I made for my sister for Christmas 2013

 
For the tote bags I started out with a pattern that I drew out on a brown paper back that I cut to open up. I had a shape in mine and just did a rough sketch with a magic marker.  What was really cool that I didnt realise was the pattern n the bag could be adjusted by using the original folds of the paper bag so I could make five different sized tote bags. I added a few extra marks then designed the bottoms and the handles and voila!....I am now a tote bag making machine. I am working on my next set of totes for the family vacation. I am excited about it!

Large tote back side 1

Large tote bag side 2

Small tote bag side 1

Small tote bag side 2

Pin up girl tote bag

A little Whiskey Never Hurt No body.... the Morning after

                                  Hey Ya'll, its time again. I've got a few new recipes and some new projects. I decided to revamp this, and instead of doing just recipes, I am also going to start posting my crafts on here.  I think that way I will have more exciting things to show you. And sometimes, it's easier to write out directions on a craft than it is to write out a recipe, lets face it.  Though today I do have an exciting recipe for you.

"What is it?" you may ask, well...taking a note from Kerry Russel in the movie, "Waitress", I decided to name it something long and obnoxious. I settled for... points for you if you can quote the song this came from.

"Drunk On You and High On Yummy Pie"

                 INGREDIENTS

9 Sheets of Phyllo Dough
Cooking Spray
1 cup Pecans
5 eggs whites lightly beaten
1/3 cup Caro Syrup
2/3 cup brown sugar
1/2 cup chocolate chips
1/2 cup Oat meal
1 tbs vanilla
3 tbs Whiskey (I used Jack Daniels)
1/3 cup Agave Nectar
6 tbs Smart Balance Buttery Spread
 

 

  

 DIRECTIONS                        

Preheat oven to 350.

Cut phyllo dough in a triangle and fan out, layering carefully. Spray each piece lightly with cooking spray. You want two layers. Bake for 10 minutes.

Turn oven down to 325

Beat egg whites, add Karo syrup, brown sugar, whiskey, agave nectar, vanilla and combine. Then add pecans, chocolate chips and the oatmeal. evenly distribute into precooked crust and  bake for 35 minutes. If crust is getting too brown cover with foil.


Number of Servings: 8

 The pie was created to fill a void. I had been craving Pecan pie for almost a month and being on a diet I kept telling myself no.  I wanted to be good, and finally it reached a point added onto a bad day that I just decided that I was going to make myself a pie. I myself cut the pie into 10 servings to save calories.

Slice of Yummy Pie

Do Not Be Deceived.

200% roommate approved. Why 200% you ask? She had TWO SLICES!



It was really good, and the oatmeal filled you up so it was like tricking your body that you had a large slice of pie. The chocolate chips added a little sweetness and the Jack Daniels added a hidden kick. And the biggest issue for calories is usually the crust with all that butter....I know its amazing, but when you are trying to be good,it's hard....so we used the phyllo dough. It's a crispier, flakier crust but so worth it. All in all, it was an awesome treat and just what the doctor ordered. So now you can have your Pie.....and eat it too!

Baked Apple Oatmeal

       INGREDIENTS

3 cups Dry oats
3 large eggs
1 tsp nutmeg
1 cup pure Maple Syrup
1 large apple diced
1 cup chopped pecans
1 cup coconut milk
2 tsp baking powder
1 dash of salt

 

DIRECTIONS

preheat oven to 350

Combine dry ingredients in large bowl including apples and pecans

In smaller dish whisk eggs, maple syrup, and milk.

Then mix wet into the dry ingredients and stir till evenly coated. Bake until golden brown and firm.

cut into eighths and serve.

Serving Size: makes 8 servings from a 9" square dish 

Number of Servings: 8

Nutritional Information doesn't include the milk added to the bowl. I used Coconut milk with a tsp of Vanilla and Maple Syrup mixed and heated and then poured over. It was so delicious.

Million New Recipes

Hey there everyone...look...I didn't wait six months between posts. I am so proud of me. I am just keeping updates right now Ia m sorting through recipes and planning out which one to post on here next, also trying to find corresponding pictures to post...because who doesn't love food porn? I'm still working on the whole healthy eating which sometimes is super difficult. I am searching for a brownie that doesn't make me feel guilty about eating...I don't see that happening in the near future.  I am going to be making crock pot pot roast this weekend, so look forward to that one to be on here soon. I am trying to find recipes that are for the every day person. I know I work 40-45 hours a week and last thing I want to do sometime is come home and cook. So if I can toss something in the crock pot then go to work I think its a great idea. And hell if I can save money as well as time....AWESOME!

lately my favorite place to shop is Aldi's talk about cutting your budget in half. I can usually get 2 weeks worth of meal stuff for under 80$ Its awesome. When your living pay check to pay check then not spending 200$ a week are great. Well back to work and menu planning for the week to come.

Starting Out...Again....with Cauliflower mac and cheese

Alright, So I have not been as much of an avid blogger as I would like, but from what I've heard these things take some time and some determination. Being that I haven't had much of either of those things. I kinda sucked. I am hoping this time will be different.

 I have started a new part of my life...what you may ask? Well the part where I am trying to get healthy. Which is rather difficult due to the fact that I LOVE FOOD....Shall I say it again? ....I LOVE FOOD!!!!

It has been a challenge finding recipes that I could try and make healthier so that I don't feel like I am shorting myself on the yummy foods.  The result ended up being so much fun. Loaded Carrot cupcakes, Cauliflower mac and cheese, and some other amazing recipes, and thanks to the help of Sparkpeople.com  I can also now see how many calories per serving each meal is.

Baked Cauliflower Mac and Cheese

Baked Cauliflower mac and Cheese

Minutes to Prepare: 40

Minutes to Cook: 20

Number of Servings: 8

  Ingredients

 1 1/4 heads Cauliflower
¼ cup Chicken Broth
1 1/2 box Ronzoni, Whole Wheat Penne Rigate
1 ¼ cup Cabot 75% Light Vermont Cheddar (shredded)
¼ cup Cabot extra sharp cheddar cheese (shredded)
¼ cup Italian blend shredded cheese
3 tbsp. Heavy Whipping Cream
2 tsp Worcestershire sauce
1 tbsp. Nutmeg, ground
1 tsp Dijon Mustard

Cauliflower Mac and Cheese with Chicken in a White wine sauce.

 

 

 

Directions

Preheat oven to 375

Boil cauliflower until tender

In food processor add broth a little at a time till you get a cream consistency. (you may or may not need all the broth)

Once well blended transfer to sauce pan and put on low heat. Add nutmeg. Dijon mustard, and Worcestershire sauce and mix. add cheese and blend. Remove from heat and add heavy cream and mix then set aside.

Boil pasta as directed on box.

Once pasta is done, marry the two together and spread in light greased casserole dish. Bake for 15 minutes or until golden brown.


Serving Size: Servings from a 9 x 15 casserole dish

Nutrition Facts for Cauliflower Mac and Cheese

Fruity Walnut Spinach Salad

Strawberry Orange Walnut Salad with Balsamic Dressing

    

Minutes to Prepare: 10

Number of Servings: 6

Ingredients

For Salad  

2.5 cup Spinach, fresh
4 cup Lettuce-Dole Romaine Lettuce
1 apple
2 Mandarin Orange small
1 cup, Strawberries, fresh, halves
1 cup, Pineapple, fresh, diced
1/4 cup, Walnuts, chopped
For Dressing

 

Minutes to Prepare: 5

Number of Servings: 24

Ingredients for Dressing

1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
4 tbs water
1 Italian Dressing Seasoning packet
1/2 cup olive oil
2 tsp. Garlic

Directions for Dressing 

 Add items to a jar secure lid and shake until well blended. Use 1/4 cup of dressing for salad. Or add to taste.

 

To prepare the Salad, mix all ingredients including dressing and toss till everything is well coated and blended.
Serve and enjoy.

Fruity Walnut Spinach Salad Nutrition facts

Nutrition Facts for Balsamic Dressing

Coq Au Vin avec Blanc

Howdy Everyone,

Its been a great deal of time since I have updated this blog. But its a new year and I have a new recipe I have tried and created and I am ready to share with everyone.


Okay so what is the recipe you ask well.....its the Title post.

Coq Au V in avec Blanc......or...Chicken in white wine sauce.

Okay so first.



Shopping List:


3 Chicken Breast (Halved)
6 Strips of Thick Cut Bacon (diced)
1 Medium White Onion (diced)
1 1/2 Cup White Wine
1 1/2 Cup Chicken Broth
1 Cup Heavy Cream
3 Tbs Butter (I used Smart Balance)
3 Tbs Flour
1 Cup Green Tail Onions Diced
2 Cups Sliced Mushrooms
1 1/2 Cup Sliced Carrots
 2 Tbs Garlic Minced

Prep Time 20 minutes
Cook time 35 Minutes


Directions

Use a large skillet or a stock pot

Cooked bacon until bacon is crispy. Then set aside on paper towel for later use.

 Keep the bacon fat in pan. And cook chicken until done. once cooked through set aside for later use.

 In same pan brown mushrooms. Once browned add carrots, onions, green tail onions, and garlic and cook through. Add butter and flour and mix then add wine to de-glaze pan.

Stir until flour and wine are blended. Add chicken broth and heavy cream add chicken and bacon back to the pan and cook till sauce thickens.

Serve over pasta or potatoes.

I served mine over Egg Noodles.