|
|
Post by shellie on Oct 9, 2014 10:44:31 GMT
|
|
|
|
Post by shellie on Oct 26, 2014 6:53:15 GMT
|
|
|
|
Post by shellie on Oct 30, 2014 11:24:58 GMT
 skinnyms.com/cauliflower-stir-fry/ Made this last night. YUM!!!!! More the consistency of Cous Cous, which is great because I miss Cous Cous much more than I miss Fried Ric. Added diced Onion, Carrot, Broccolini Stems, Corn (for colour), Garlic and Omlette cut into 'egg noodles'. Really Yummy!!! Will definitely make this again
|
|
|
|
Post by shellie on Oct 30, 2014 22:29:56 GMT
|
|
|
|
Post by shellie on Nov 2, 2014 9:05:53 GMT
|
|
|
|
Post by shellie on Nov 6, 2014 11:10:44 GMT
Hollandaise sauce
2 egg yolks
½ cup plain Greek yogurt, 1%
½ tablespoon lemon juice
1 tablespoon butter, melted
½-1 teaspoon sea salt
|
|
|
|
Post by shellie on Nov 7, 2014 9:06:04 GMT
WINNER!!!!!! (Loving this website) Made this, whole family loved it Creamy Sundried Tomato Chicken
Ingredients
2 tablespoons olive oil
3 cloves garlic, finely chopped
salt and pepper
4 chicken breasts
1/2 cup chicken broth
1/4 cup sundried tomatoes, finely chopped
1 cup (canned) coconut milk
1/4 cup basil, freshly chopped
Directions
In a large skillet, heat olive oil over medium-high heat.
Add garlic to hot oil and cook until aromatic, about 60 seconds.
Sprinkle chicken breasts generously with salt and pepper, then toss into the hot skillet. Cook until golden brown on both sides, then add chicken broth and sundried tomatoes to the skillet, cover and cook until the chicken is cooked through--about 6-8 minutes.
Remove cover, transfer chicken to serving platters.
Stir in coconut milk into the skillet. Spoon sauce over chicken.
Read more at skinnyms.com/creamy-sundried-tomato-chicken/
|
|
|
|
Post by shellie on Nov 8, 2014 21:13:07 GMT
Tomato Sauce
1 (6-ounce) can or jar tomato paste, (recipe for Homemade "Canned" Tomato Paste) (reduced salt)
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher or sea salt to taste (elimate)
1 tablespoon mustard
2 tablespoons mild molasses, (honey is optional), more or less to taste (use NO CARB Maple Flav Syrup)
1⁄4 cup white wine vinegar
1⁄4 cup water
Directions
In a medium bowl, add all ingredients, and stir until combined; refrigerate in a glass jar with lid. Ketchup will keep in the refrigerator for up to 2 weeks.
Read more at skinnyms.com/homemade-healthy-ketchup/#SYqqkdfdsmMjLiyI.99
|
|
|
|
Post by shellie on Nov 8, 2014 21:21:18 GMT
Asian Chicken Wraps (Lettuce)
Ingredients
Stir Fry Sauce
2 tablespoons honey(No carb Maply Flav Syrup)
1/2 teaspoon rice wine vinegar
2 tablespoons lite soy sauce
Dipping Sauce
1/4 cup honey (No carb Maple Flav Syrup)
1/2 cup warm water
2 tablespoon lite soy sauce
2 tablespoon rice wine vinegar
2 tablespoon ketchup (recipe for ketchup)
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sesame oil(possibly leave out)
1 tablespoon Dijon Mustard
Chicken Stir-Fry
1 tablespoon canola oil
1 tablespoon sesame oil
3 skinless chicken breast filets, cubed into about 1/2″ pieces
1 (8 ounce) can water chestnuts, diced
1/2 cup button mushrooms, diced
1/2 cup finely diced yellow onion
2 cloves garlic, minced
6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)
Directions
Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.
Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.
Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.
Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!
Read more at skinnyms.com/asian-chicken-wrap/#Gd1hJHLtxaAylL1Y.99
|
|
|
|
Post by shellie on Nov 20, 2014 23:55:11 GMT
 Zucchini Chips
Recipe type: Appetizer, Snacks
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 50+ zucchini chips
Ingredients:
1 large zucchini
2 tbsp. olive oil
Kosher salt
Instructions:
Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
|
|
