Stir-Fry with Rice Noodles

As you are reading this post, I am on a plane headed to Iowa!! I could not be more excited. 70 degree weather, GREEN grass, rain, and most of all a family wedding! Goodbye for now Texas! And happy Labor Day!

I have made this dish multiple times and absolutely love it. The rice noodles are a nice alternative to the usual rice, but you could easily serve it over rice if preferred. The fresh ginger with the garlic and sesame oil are what make this meal so delicious. Have you ever had sesame oil? We love it! The veggies are versatile here. I've made it with green onions, no red pepper; I think it would even be great without the chicken. I wouldn't pay much attention to the veggie measurements in the recipe (I don't, just eyeball it). Mix and match with your favorite stir-fry veggies and enjoy! As an added bonus, this recipe is light and healthy.

Stir-Fry with Rice Noodles
Total time: 30-40 minutes
Yield: 5-6 servings

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1-2 chicken breasts, cut into cubes
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
4 ounces uncooked Asian rice noodles
4 teaspoons canola oil
1 large head broccoli, cut up
1/2 of medium red bell pepper, cut to your preference (optional)
2/3 cup chopped green onion (optional)
3 garlic cloves, pressed or minced
2 teaspoons minced or grated fresh ginger root

1. In a small bowl, combine the cornstarch, soy sauce, sesame oil and 1/4 cup water. Pour 1/4 cup marinade into a large resealable bag and add the chicken. Refrigerate for 20 minutes, turning to coat chicken.

2. Add 1/2 cup water, sugar, Worcestershire sauce and chili powder to remaining marinade and set aside.

3.  Drain chicken and discard marinade. Stir-fry chicken in a skillet with 2 teaspoons canola oil until cooked through. Remove to a plate.

4. Cook rice noodles according to package directions. Meanwhile, stir-fry broccoli and pepper in 2 teaspoons canola oil for 4-5 minutes. Add the onions, if using, and cook for 2 minutes. Add the garlic and ginger and cook 1 minute longer or until vegetables are to desired tenderness.

5. Return chicken to pan and add reserved marinade mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Drain noodles and toss with chicken. Serve.

NUTRITION FACTS: 1 cup equals 293 calories, 10 g fat, 2 g saturated fat, 63 mg cholesterol, 498 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Note: these numbers are from the original recipe and some ingredients have changed. For example, I substituted water for chicken broth because I did not feel it was necessary for this recipe.

Print this Recipe!

Recipe adapted from Taste of Home

Chicken Taquitos

I took the plunge and changed the face of my blog. This was hard for me. Even though I was getting tired of the little floating flower things on the sides and the greenish color, I tend to get sentimental about little details. I wanted something more sophisticated. I'm excited because now I can make my pictures bigger too. I would love to know what you think!

For today, I have a delicious, inexpensive, and healthy meal to share with you! This comes from Hungry Girl, who is well known for her guilt-free recipes.

These chicken taquitos are packed full of flavor, you would never guess that they are light and healthy! I loved the flavor of the corn tortillas. And don't be afraid of the canned chicken, it is moist and tender. I admit, I sort of felt like I was opening a can of cat food, but these definitely tasted better than cat food! (although, I've never actually tried cat food). I enjoyed these with salsa and sour cream, and a kale salad on the side...however, I really didn't like the raw kale so I might not be sharing that recipe with you as I had planned! But in the end, this meal was healthful and delicious, and I know I will be making them again in the future. This simple recipe puts those frozen taquitos to shame!

Note: The recipe said to use a 9.75 or 10-ounce can of chicken. I found neither, so I used (2) 5-ounce cans.

Chicken Taquitos (Print)
from Hungry Girl 123
Prep: 25 minutes / Bake: 15 minutes
Yield: 4 servings

10-ounces canned 98% fat-free white chicken breast in water, drained and flaked into small pieces
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese (I used regular cheese)
1/4 teaspoon dry taco seasoning mix
8 (6-inch) corn tortillas
Nonstick cooking spray
Toothpicks
Optional toppings: sour cream, salsa, enchilada sauce

1. Preheat oven to 375 degrees. In a medium bowl, combine the chicken and salsa. Cover with plastic wrap and refrigerate for 15 minutes.

2. After 15 minutes, add the cheese and taco seasoning to the chicken. Mix and set aside.

3. Dampen two paper towels and place the tortillas between them. Microwave for about 1 minute. Spray a baking sheet with nonstick spray.

4. Take one tortilla and very lightly spray each side with nonstick spray. Spoon about 2 tablespoons of the chicken onto the tortilla (I 'scored' my filling into 8 slices, like a pizza, so that I knew I had even amounts). Spread it evenly over the whole surface. Roll up the tortilla. Place seam-side down on the baking sheet and place a toothpick in the center to secure. Repeat with remaining tortillas.

5. Bake for 14-16 minutes, until crispy. Allow to cool for 5 minutes and serve!

NUTRITION FACTS: 2 tortillas equals: 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugar, 20.5g protein.

My Review

Foil-Pack Apricot Chicken

First of all, let me say that I know these pictures are under par when it comes to good food photography. I know I'm not a good photographer and I don't pretend to be. Im okay with that. I happen have a really nice camera that does the work for me. I've only edited my pictures twice, and that was using the auto-adjust button. There are many food bloggers out there that amaze me with their photography. I just don't have the eye for it; nor do I have pretty accents, dishes, towels, etc. to make everything look like it's from a magazine. So I continue with my humble photos to show you my real passion, which is cooking and baking for those I love, and then sharing it with you!

But enough about that, let's get on with this chicken. It is from my Hungry Girl 1-2-3 cookbook, so it's light and healthy. As an added bonus, it's unique flavor combination tastes good too! The sweet apricot pairs nicely with the savory onion, and the foil-pack ensures that the chicken will be tender and juicy. Go ahead and give this guilt-free recipe a try!

Foil-Pack Apricot Chicken (Print)
from Hungry Girl 1-2-3
Prep: 15 minutes / Cook: 25 minutes
Yield: 2 servings

1/2 tablespoon buttery spread (I use Smart Balance)
1 tablespoon apple cider vinegar
1/2 tablespoon cornstarch
1/4 cup apricot preserves
1/2 tablespoon dry onion soup mix
2 (6-ounce) boneless, skinless chicken breasts
Resealable plastic bag
Heavy-duty aluminum foil
Salt and black pepper, to taste

1. Preheat oven to 375 degrees. Place butter in a small bowl and microwave until just melted. Set aside.

2. In a bowl, combine vinegar, cornstarch. Stir until cornstarch is dissolved. Add preserves, melted butter, and soup mix. Mix well and set aside.

3. Place chicken in a large resealable plastic bag. Remove as much air as possible and seal. Using a meal mallet or heavy can, carefully pound the chicken until it is uniformly about 1/2-inch thick.

4. Transfer the chicken to the bowl with the preserves mixture and turn to coat.

5. Place a large sheet of aluminum foil on a baking sheet (enough foil to fold over the top and seal) and spray with nonstick spray. Lay chicken in the center of foil, and top with remaining preserves mixture.

6. Bring the long edges of the foil together and seal. Then pinch and roll the sides to seal. Bake for 25 minutes, or until chicken is cooked through. Allow to cool for a few minutes before cutting the packet to release steam. Season with salt and pepper if desired.

NUTRITION FACTS: 233 calories, 3.5g fat, 274mg sodium, 13g carbohydrates, 0g fiber, 3g sugar, 39g protein

My Review

Beef and Barley Soup

A bowl of soup served with some great homemade bread is one of my favorite meals. They are so warm and comforting; especially in the middle of an ice storm! Soup also makes for great leftovers, and can be frozen for later use. I have really begun to embrace freezing meals and I'm loving it!

This soup is hearty and reminiscent of eating a great Italian meal. The tomatoes and basil blend beautifully with the beef to form a delicious medley of flavors for you to enjoy. It's healthy too, which is always an added bonus! Part of the reason I chose this soup is because I had never cooked with barley. For barley and me, it was love at first taste; I think I may even add more barley the next time around for this soup. I halved the recipe, which is what you will see below, but it can be doubled to make 3 quarts and serve 12. Enjoy!

As a side note, my friend will be coming to visit us this weekend (yay I'm so excited!) so I will probably not be posting. She leaves Monday, I work 12-hour shifts on Tuesday, Wednesday, and Thursday, and then my husband's family will be here Thursday to stay the weekend! Needless to say, I don't think I will have time to do some posting, but I hope you all have a great week!

Beef and Barley Soup (Print)
adapted from Taste of Home
Prep: 30 minutes
Yield: 6 servings

1 pound lean ground beef
1 small white onion, finely chopped
1/4 cup finely chopped celery
2 cloves garlic, pressed or minced
1-1/2 cups water
1 (14-1/2 ounce) can beef broth
1/2 cup quick-cooking barley
1 (14-1/2 ounce) can diced tomatoes with garlic and onion, undrained
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil

1. In a large Dutch oven or heavy-bottomed pot, cook the beef, onions, celery, and garlic over medium heat until the meat is no longer pink; drain off excess grease.

2. Stir in the water and broth; bring to a boil. Reduce heat to low and add barley. Cover and simmer for 10-20 minutes or until barley is tender.

3. Stir in the 4 remaining ingredients and heat through. Serve immediately or allow soup to cool and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator and reheat in a saucepan.

My Review

Apple-Stuffed Baked Fish

I have a confession to make. I used to say I hated fish or seafood of any kind. I wouldn't even consider eating fish, but recently I have been trying to have it more often. I'm always in search of good fish recipes, and this one was right up that alley. I admit that I still get the heebie geebies when handling fish, but I think that for the most part, I will say I like seafood. But don't expect me to eat anything with a nasty hard shell like lobster or crab. Things that have eyes that look at me. I won't even go near those!

But back to this recipe. It is out of one of my favorite cookbooks, The Old Farmer's Everyday Cookbook Almanac, and it won first prize in the 2003 "apples" recipe contest. The filling is sweet and savory, with a hint of tartness from the apples mingled with a touch of thyme; it's definitely a winner. It has an elegant presentation and is simple to make. I'm sure this dish could be dressed up on a bed of shredded carrots or rice and it would look even prettier. The one thing I would change is reduce the green onion. I think my onions were on the strong side, but there was too much for my taste. I left the original measurements in the recipe below, so you can decide for yourself. See my review for full details. Enjoy!

Apple-Stuffed Baked Fish (Print)
from The Old Farmer's Everyday Cookbook Almanac
Prep: 20 minutes / Bake: 10-15 minutes
Yield: 4 servings

Stuffing:
1 cup peeled, cored, and grated Golden Delicious apple
1/2 cup peeled and grated carrot
1/2 cup minced green onion
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried thyme

Fish:
4 white fish fillets (haddock, cod, or other), 4-5 ounces each (I used cod)
1/2 cup chicken broth or water

1. Preheat oven to 400 degrees. Lightly grease a small roasting pan. (I used a cast iron dutch oven).

2. For stuffing: Prepare the apples, carrots, and onion as directed. Combine all ingredients in a medium mixing bowl.

3. For fish: Rinse the fillets and pat dry with paper towels. Spread the stuffing over the fillets and carefully roll up lengthwise. (Mine ended up just being folded). Secure with toothpicks. Place fish in pan, pour broth or water over fish. Cover with lid or aluminum foil. Bake for 10-15 minutes or until fish flakes easily with a fork.

               

My Review

Taco Soup

It's fall now, or so they say. Here the temperatures continue to rise into the 80s on a daily basis, the trees have all their green leaves, and shorts are still in use regularly. Due to the lack of my annual dosage of autumn, I went ahead and made this comfort soup, and even dared to pull out my pumpkin tureen to serve it! My husband bought some pumpkins and gourds that are now on display in our apartment. I can make the inside feel like fall, even if the weather won't cooperate and continues to deny my wish!

Originally from my sister's co-worker, this Weight Watchers soup is a delicious spin off the old chili staple. Lots of legumey goodness, corn, and seasonings will make your taste buds smile. Cheap and easy to prepare, this soup will quickly be on your list of weeknight dinners. Go ahead and try this guilt-free comfort food!

Taco Soup
Prep: 10 minutes / Cook: 15-30 minutes
Serves: a bunch! maybe 8-10

1 pound ground turkey or beef
1 packet taco seasoning
1 can chili beans
1 can pinto beans
1 can kidney beans
1 can corn (with no added salt)
1 can tomatoes with diced green chiles
1 can water
1 packet, or 3 T, ranch dressing mix/seasoning
1 small onion, diced, optional

1. Brown meat. Add taco seasoning according to directions. If you use an onion, add it to the meat and cook for a few additional minutes.

2. While meat is cooking, open all the cans and pour into a large pot. Do not drain any of the cans. Add a can of water, I usually divide the water among each of the bean cans, just to get all the juice. Add the ranch seasoning.

3. Add meat to the beans. Bring to a boil. Reduce heat and simmer for 15-30 minutes.

Nutrition Facts: 1 Weight Watchers point per cup

This soup is great with cornbread muffins! Bake them while the soup simmers, it's so easy! Try topping the soup with some shredded cheese, or add a dolop of sour cream to your bowl if you want a creamy flavor. Whatever you do, make some cornbread to go with it! Continue reading below for my review.

Herbed Breaded Chicken

This herbed chicken is like those shake 'n bake packets but sooo much better! Herby and bready and yummy! Serve it with some roasted potatoes and it's irrestible. My pictures aren't the greatest because the lighting wasn't good, but the chicken is so delicious I had to share.



Oh yes, see all that starch?? Embrace it!


Herbed Breaded Chicken
source unknown

1/2 cup low-fat buttermilk
2 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
4 (4 oz) boneless chicken breasts
1 cup bread crumbs
3 T fresh parsley, chopped
2 T parmesan cheese, grated
1 tsp paprika
1 tsp dried basil
1/2 tsp dried tarragon
1/2 tsp dried thyme
2 T butter, melted

Combine first 4 ingredients. Mix well and add chicken. Turn chicken to coat. Cover with plastic wrap and refrigerate 15 minutes.

Preheat oven to 375. Line a baking sheet with foil and spray with cooking spray.

Combine remaining ingredients and mix well. Dredge chicken in bread crumb mixture, pat crumbs to adhere. Place on prepared baking sheet. Discard marinade. Bake about 35 minutes, until chicken is cooked through.

Crumb mixture, with my homemade bread crumbs again

Yield: 4 servings

Nutrition Facts: 300 calories, 20 g carbohydrates, 32 g protein, 546 mg sodium, 7 g fat, 85 mg cholesterol

My Review

• Preparation: 4
• This recipe takes about 1 hour start to finish.
• Taste: 5
• This is really delicious! I love the herbs and the chicken is very moist.
• Cost: 5
• This is definitely a cost-efficient meal. We even got the chicken on sale for $1.77/pound!
• Clean-up: 5
• The clean-up is super easy on this one too. One pan to wash, and it was covered with foil... so you could be sneaky like me and not even wash it... don't tell!
• Changes
• I used dried parsley instead of fresh. 3 T fresh = 3 tsp dried.
• I used my Smart Balance spread instead of real butter, works the same and it's a bit healthier.
• Feel free to experiment with the herbs you have in your pantry!
• Summary
• I've said it several times and I suppose I'll say it again...this is delicious! It's really easy to make and it is guaranteed to be delightful. It has good presentation too, (except in my dark picture) so it's great for company. Serve it with some roasted potatoes and you are in for a treat!

Sunshine Halibut

Sunshine Halibut
from Taste of Home Cookbook

1/3 cup chopped onion
1 garlic clove, minced or pressed
2 T fresh parsley, minced
1/2 tsp grated orange peel
4 (4-6 oz) halibut steaks
1/4 cup orange juice
1 T lemon juice
1/4 tsp salt
1/4 tsp lemon-pepper seasoning

Saute onion and garlic until tender; remove from heat. Stir in parsley and orange peel. Place halibut in a 11x7x2 baking dish coated with cooking spray. Top with onion mixture. Combine orange and lemon juices; pour over fish. Sprinkly with salt and lemon-pepper. Cover and bake at 400 for 15-20 minutes or until fish flakes easily with a fork.
Yield: 4 servings

Nutrition facts (4.5 oz size): 202 calories, 4 g fat, 1 g saturated fat, 54 mg cholesterol, 270 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.
______________________________________________________________________________

My Review

• Preparation: 5
• Just a little chopping and a quick saute, put it all together and bake; easy!
• Taste: 3.5
• This was hard for me to determine. I loved the fish, I had never had halibut before. It is very mild and lean and I really liked it. The citrus flavor was present but light, just enough to make itself known. The onion mixture was good but something about it kind of made me want to scrape it off, which I did tonight when I had the leftovers. The flavor was good, I think it might just have something to do with the fact that we were both burping (eww, gross I know, sorry for the details. Don't worry, little burps, not nasty belches) the taste all evening.
• Cost: 1
• The only ingredients I had to buy were the orange juice, an orange, halibut and lemon-pepper. Halibut is a more expensive fish, the kind we got was about $11. With 3 servings (we only had 3 steaks, but I didn't really modify the recipe except reduce the onion) it comes out to about $5.00 per serving, not too great at all.
• Clean-up: 4
• I like to judge my dishes by the big items, the ones that don't fit nicely into my little dish rack. So I had 4; two cutting boards, a skillet, and a stone. Not too bad.
• Changes
• I have a garlic press (love it), so I always press my garlic instead of mince it. It saves me from stinky hands and it's way easier.
• I used dried parsley because I already had that. When substituting dried herbs for fresh, simply divide by three. This recipe called for 2 tablespoons (which is 6 teaspoons) so I used 2 teaspoons dried parsley. Another easy way is to just change tablespoons to teaspoons; 2 tablespoons fresh parsley equals 2 teaspoons dried parsley.
• I don't have an 11x7x2 inch dish, I didn't even know they existed. The point is to just use a dish with an edge so your liquid doesn't spill. So I used my 9x9 pampered chef stone.
• Summary
• This recipe was good, I just experienced some unpleasant aftermath for some reason. The onion mixture with the citrus flavor produces a surprisingly pleasant taste, and you can't go wrong with a good piece of fish. It is a very health-friendly dinner too. Enjoy!