Tuesday, August 11, 2009
Monday, August 10, 2009
So I pulled out my Jessica Seinfeld cookbook last week cause I was needing some inspiring. Seems Kate is not into veggies these days. Well I shouldn't say that, cause girl does like her peas. So last week I filled her grilled cheese sandwich with pureed squash, stirred sweet potatoes into her spaghetti and today I layered spinach on her pizza. She fell for it every time. *Smile*
For the pizza, I took a whole wheat pita pocket, spooned on some spaghetti sauce, then the spinach puree and topped it off with cheese. Simple.
Fig, Apple and Pecorino Romano cheese Crackers
Artichoke and Parmesan Cheese Dip
Wednesday, August 5, 2009
This is a quick and easy recipe for any weeknight, but yet, it's still good enough to serve to company! For my Taco Salad, I used ground turkey (cause it healthier) and seasoned it with cumin, chili powder, onion powder, garlic and red pepper. If you want to make it even easier, you can buy the Taco seasoning packets from the grocery store to season your meat. I also added half a can of black beans to the turkey meat. Here are my salad toppings - feel free to use what you like.
- Butter & Romaine lettuces
- Yummy red & yellow cherry tomatoes from Whole Foods
- 1 whole Avocado seasoned with salt & pepper
- A sharp Cheddar cheese (for Brent)
- handful of tostito chips
- Low fat Catalina dressing. If you don't like Catalina, Ranch is a good alternative.
Thursday, July 9, 2009
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 2 large cloves garlic, minced
- 4 scallions, greens included, rinsed, trimmed and thinly sliced
- 1 tablespoon minced ginger
- 4 cups cooked brown rice
- 3/4 cup finely diced red pepper
- 3/4 cup cooked, shelled edamame
- 1/2 cup fresh or frozen, thawed, corn
- 6 ounces firm tofu, cut into 1/4-inch cubes (I used chicken)
- 2 eggs, beaten
- 3 tablespoons low-sodium soy sauce
Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.