All posts filed under: heathly cooking

Chicken and zucchini 

I bet the summer garden is in full swing. Besides tomatoes, zucchini always seems to grow well this time of year. Cooking zucchini boiled, grilled, stuffed , pickled and fried or coming up with additional ways to prepare it can drive you crazy. So the other day we wanted something light and yummy and I came up with this super easy and full flavored dish. We served it with rice….I think as a dish by itself would work too, or with pasta or another whole grain. Prep time is about 30 minutes.  Two half chicken breast fat trimmed cut into large bite size hunks 1 large can whole tomatoes or 4 fresh ones cut into hunks 1/2 shallot chopped, an onion could work too  1 teaspoon of your favorite Italian spices, oregano some Rosemary and thyme Pinch of salt 2 zucchini sliced……not super thin 1 tablespoon olive oil 1 teaspoon garlic powder or two fresh cloves chopped finely Heat skillet up with olive oil, put in chicken pieces and stir. While meat is cooking chop …

Stuffed peppers with ground turkey

Trying to eat healthy…… For the most part always. Ground turkey has fewer calories than beef and a good source of protein. I buy the ground turkey I can see, not in the sausage type packaging. That turkey is just weird. You can mix this with leftover rice, white or brown even quinoa for a more healthier meal. This meal takes about an hour to prep and bake but it is well worth it.  4 bell peppers tops cut off and seeds, membranes removed, (save one top, chopped into pieces) 1 pound ground turkey 1 cup leftover white or brown rice, quinoa or other cooked grain 1/2 onion chopped  1 teaspoon Italian seasoning 1 teaspoon salt 1 small can tomato sauce (I think 5 oz) Grated parimisian cheese to top  Water Cook turkey in large skillet, add chopped onion at some point and the chopped up part of one of the pepper tops. Add seasoning and salt. Place cored peppers in large cooking dish with high sides. Add enough water to come up half way …

Sausage and peppers

      We do potluck  from time to time at our church. This time they came up with an Italian theme…..what to make besides spaghetti and lasagna? Sausage and peppers……oh yeah. Very easy, not too much time and I made extra so we could have it for dinner as well. I will reduce to amounts so it feeds two to four…..so this picture is an illusion. Haha. You can omit the pasta if you are looking for a lower carb dinner, and or use vegetarian sausage or chicken for fewer calories. The amounts show 1-2 peppers of different colors, use any combination or all of one kind. The variety adds beautiful color to the meal. 1 package Italian sausage cut into hunks 1 tablespoon olive oil 1-2 green pepper 1-2 yellow pepper 1-2 orange pepper 1/2 large onion 1 teaspoons salt 2 teaspoons Italian seasoning 4 Roma tomatoes Grated parmigiana cheese for top You can add pasta and some canned tomatoes if making for a crowd or you need more food for the family. Cut …

Greek style asparagus 

Spring is here and so is the grass…..we pick ours daily, forcing us to be creative with cooking methods. When making the Greek chicken I came up with this version of asparagus too. It is wonderful!  Grill pan Lemon flavored olive oil ( or lemons and olive oil)  A bunch of cleaned and trimmed asparagus 1-2 teaspoons Greek seasoning Plain Greek yogurt 1 cup 1/2 lemon squeezed 1/4 teaspoon dry mint crushed 1/4 teaspoon dry dill crushed Heat grill pan, place grass in a bag or a flat dish and toss with olive oil. Sprinkle 1/2 Greek seasoning, mint and dill on and toss. When pan is hot place grass on and cook, tossing once in awhile so it does not burn. In a bowl mix yogurt and the other half of Greek seasoning. Put in refrigerator and save for later. When grass is tender and cooked for your desired doneness, squeeze lemon juice over it. Serve on a plate with the yogurt sauce on the side.    As always we hope you enjoy If …

Greek style chicken with fennel and yellow squash

I love cooking with fennel, such a great vegetable that can be used in so many ways. It adds crunch and flavor to an already tasty dish.     1/2 cup olive oil 4 chicken boobs pounded  pretty flat 1-2 teaspoons Greek seasoning 1 fennel bulb, cleaned and sliced 2 yellow squash sliced thin 1/2 small purple onion sliced thin 1/2-1 cup Klamata olives Salt to taste 2 heads of garlic (do not peel) broken into cloves Juice of 1 lemon In a braising type pan heat up olive oil. Put cloves of garlic in, place lid on pan. Shake once in awhile to make sure they do not burn. Cook until garlic is tender and outside is slightly brown. Remove from oil and save for later. Place chicken breasts in hot oil and cook. Turning only once, add prepared vegetables, salt, seasoning and put the lid back on. Cook ten minutes or until fennel has soften. Remove lid and add olives flipping chicken over again at this time. Squeeze out the garlic from the cooked …

Broccoli beef 

Yep, I am a leftover queen……hey that should have been the name of my blog. I really dislike throwing food away so I come up with meals that do not taste like yesterday’s dinner. This was one of those recipes. Super easy, you just need to have all the stuff on hand. I served this with white rice, brown rice would work well too.     Left over steak, roast, venison, or buy a smaller lean steak and slice thin Broccoli washed and cut into larger than bit size pieces 1/2 small onion chopped finely Hoisin sauce 3 oz or half a 7 oz jar 2 tablespoons soy sauce aka bug juice 1 tablespoon corn starch 2 teaspoons fish sauce ( in oriental section of grocery store)  1/4 teaspoon fresh grated ginger 1 teaspoon sugar 1 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon sesame seed oil ( you can omit this if you want)  Toasted Sesame seeds for garnish In a skillet heat vegetable oil up and place chopped onion in hot oil. Cook …

Mom’s fried rice

Our mother has been gone for many years, however certain things she cooked and how she did it live on forever. Fried rice was a family favorite….I would say we had it several times a month. Mostly after a roast or some type of leftover meat.  She would take the left over meat and make an entire new meal out of the remaining meat….which was never enough to feed a family of five. This is a great healthy meal that the entire family should wolf down. Meat…..about 1-2 cups any kind of left over cooked meat. I have not used fish though. Cut into bit size pieces 4 pieces of bacon (more if you want) cut into pieces 1/2 cup chopped onion 1 cup chopped celery   About 4 stalks sliced diagonally  1 cup sliced on the diagonal carrots or 3-4 carrots 2 cups cooked rice (leftover rice works perfect for a fast meal)  Soy sauce. Aka bug juice You can add frozen peas, hard boiled eggs, sesame seeds, bamboo shoots, watercress, or cabbage. This …

Corned venison (or beef)

Yes I know St. Patrick’s day has come and gone. But why is it we only have corned meat at that time? Since using this recipe we now have it several time a year. The thing is for this you have to plan ahead. It takes two to three weeks to brine. Well worth the effort and more than likely you will never purchase a store bought corned anything again. This recipe is for venison however you can use a beef brisket if that is all you have.  1 large venison roast about 4-5  pounds if you can, smaller will work you just won’t have as much yummie eats. 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter (Prague powder)  2 tablespoons pickling spice 1 cinnamon stick broken into pieces 2 pounds ice Place water into large 6 to 8 quart stockpot along with salt, sugar, saltpeter, and spices. Cook over high heat until salt and sugar have dissolved. Remove from heat and add the ice. Stir until the ice …

Chicken flu-de-noodle soup

Flu season is here in Texas…..and elsewhere I am sure. Tummy issues, fever, chills, aches…..just no fun at all.  Well, my husband had an awful bout of food poisoning……not from me…hahaha…..but a restaurant we ate at while on vacation…..it is what it is….but he was/is so sick…..had to keep food down and comforting on his stomach. So……I made him this wonderful easy chicken noodle soup. I think even if you were home alone you could throw this together, provided someone brings you the stuff. I hope you try it…..not because you are sick but because you like chicken noodle soup. 1 cut up chicken washed and dried 6 cups water 1-2 teaspoons salt 2 tablespoons olive oil 1/4 teaspoon onion powder 1/4 teaspoon Italian herbs Udon noodles 1 package In a large sauce pan heat oil up. After chicken is dried and cut put in hot pan, using tongs toss while cooking. You might get some brown areas on the meat. About 10 minutes. After that add water and mix around, bring to a boil. …

Greek style green beans

Now you have to understand we love vegetables, it is just John loves his cooked to death and I like my in the semi crunchy stage. When it comes to green beans there is no difference. John likes his the old fashion way….with bacon slices and onions cooked for an hour or more….more as in lots more is good for him. So I make mine separate from his. Fresh green beans are wonderful to eat and go with any meal. Try these added herbs and feel the flavors pop in your mouth. Fresh herbs are great but the dried ones work just as well A bunch of fresh green beans washed and ends cut off, cut in half Olive oil….about a tablespoon A teaspoon of crushed dried mint or a few leaves of fresh mint finely chopped A teaspoon of dried dill or about a teaspoon of fresh chopped very fine maybe a bit more 1 clove garlic smashed and chopped Some salt Heat oil in skillet, add prepared green beans and toss, cook about …