Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish.  Whatever the name, it is DELICIOUS!  Not only is it delicious, it is super flexible.  Not only is it super flexible, it is pretty dang healthy.  That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry

Recipe Source:  Kitchen of Siggy Spice

• 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
• Salt and Pepper to taste
• 4 TBSP Toasted Sesame Oil
• 4 Garlic Cloves, minced
• 5 Green Onions, white and green parts sliced
• 14 ounces Coleslaw Mix (or finely shredded cabbage)
• 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
• 1 tsp Sriracha Sauce (more to taste)
• 1 tsp Fresh Ginger, paste or grated.  (more to taste)
• 2 packets Truvia (or sweetener of your choice)
• 2 tsp White Vinegar
• 1 bag (14-16 ounces) Frozen Stir-Fry Veggies.  I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
• 2 cups cooked Brown Rice.  Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.  

Brown Ground Beef with Salt and Pepper to taste.

Remove from pan and set aside.

Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.

Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar

Add the Ground Beef and Brown Rice into the veggies and mix well.  Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.

Enjoy!



Boursin Roasted Chicken

FRIDAY!!  Hip-hip-hooray!!  For some reason, I have been a day ahead all week in my mind.  I hate when I am so excited that it is Friday only to look at a calendar and realize it is in fact Thursday.  Not to mention this week was the first week back in school for the girlie's since the 3-week-we-were-sick-the-whole-time-trackout.  So, needless to say, our sleep schedule hasn't adjusted yet...just in time to change the clocks this weekend.
Anyway...
I made this recipe before the plague descended on our home.  It was un-freaking-believable!  This recipe is easy enough to make weeknights or fancy-pants enough for guests.  If you have never had Boursin cheese, you are missing out!  It is a super creamy, herb-y, garlic-y cheese that makes an appearance at our house A LOT.  You can buy it most anywhere, but I have found the best prices for it to be at Trader Joe's, Costco, or Sunflower Market.  The cheese makes such a luscious coating to the chicken, leaving it super moist and flavorful.  Then the sauce that is left on the bottom of the baking dish is to die for.  OH, btw, that is not lumpy mashed potatoes you see there, it is lumpy Mashed Cauliflower...I do not have an immersion blender (gasp) or a food processor (double gasp). 
Anyway...
Definitely give this recipe a try...it is amazing!

Boursin Roasted Chicken
Recipe Source:  Emeril Lagasse

• 1 TBSP Extra Virgin Olive Oil 
• 1 (3 1/2 to 4-pound) whole chicken
• Salt and freshly ground Black Pepper
• 2 (5.2-ounce) packages Boursin Cheese

Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.

Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.

Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.

Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.

Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.

Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.

Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.

ENJOY!

Rosemary Ranch Chicken Kabobs

It is about this time of  year that I CAN'T WAIT for summer and grilling weather.  I am sick of the heavier-type comfort food and am ready for the lighter fare you get when the temperatures are soaring.  I found this recipe on Pinterest and immediately put it on my menu for the week.  I am so glad I did...it was AMAZING!  I paired it with some veggie kabobs that I brushed with some Extra Virgin Olive Oil and seasoned with some herbs, salt, and lemon pepper.  Seriously fabulous!

Rosemary Ranch Chicken Kabobs
Recipe very slightly adapted from:  Allrecipes

• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Ranch Dressing
• 3 TBSP Worcestershire Sauce
• 1 TBSP minced Fresh Rosemary
• 1 tsp Salt
• 1 tsp Lemon Juice
• 1 tsp White Vinegar
• 1/2 tsp fresh ground Black Pepper, or to taste
• 5 skinless, boneless Chicken Breasts - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, and pepper.  Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Seasoned Tilapia with Dill Sauce

I never ate fish growing up...my Dad was a meat and potatoes type of guy.  As I have grown older, I have found I am pretty particular about it.  If it tastes fishy, I am outta there!  That is one of the reasons I love Tilapia.  No fishy taste!  It easily grabs any flavor you put on it and holds together really well while cooking.  This recipe was SO yummy...the balance of spices along with the creamy dill sauce was a match made in heaven.  Just like Edward and Bella, Romeo and Juliet, Sookie and Bill Eric Bill,   Bert and Ernie...well, you get the idea.
What type of fish do you like?  How do you prepare it?

Seasoned Tilapia with Dill Sauce
Recipe Source:  This Mommy Cooks

 

For the sauce:

• 1/8 cup Mayonaisse
• 1/4 cup Sour Cream
• 1/8 tsp Garlic Powder
• 1/2 TBSP fresh Lemon Juice
• 1 TBSP chopped fresh Dill (1/2 TBSP dried Dill Weed) 
• dash of salt

For the fish:

• 1 TBSP Paprika,
• 1/2 TBSP Onion Powder,
• 1/2 tsp Sea Salt,
• 1/2 tsp dried Oregano,
• 1/2 tsp Thyme,
• 1/2 tsp Black Pepper,
• 1/4 tsp Garlic Powder,
• 1/4 tsp Celery Seed 
• ground Cayenne Pepper to taste
• 1/2 pound Tilapia (3 large fillets) 
• 1/8 cup Extra Virgin Olive Oil.

Directions:

For the sauce:

Combine all ingredients in a bowl and mix well. Cover and refrigerate for at least one hour.

For the fish:

Mix all seasonings together in a small bowl. Place fish in a shallow baking dish sprayed with nonstick spray. Sprinkle seasonings on top of fish covering completely, flip the fillets over and season the other side. Place in fridge for 30 minutes.

When ready to cook, heat olive oil in skillet for a couple of minutes. Add in fish and cook on each side for 4 minutes, or until fish is cooked through and flakes easily. Remove from pan, letting the excess oil drip off. You could drain it on paper towels to be a tad bit healthier.

When ready to serve, place on a plate and top with dill sauce. Go ahead and put the bowl of dill sauce on the table, because you'll want more than you think. That stuff is so good!

Mozzarella Pepperoni Stuffed Chicken Breasts

So, week 1 down and so is 6.8 pounds WOOT WOOT!
Aside from the plague descending on our house leaving my daughters and I hacking, coughing, sniffling, and coughing some more...my first week was pretty darn easy.  I didn't have a ton of cravings, it was mostly needing to stop myself from reflexively grabbing a piece of candy as I walked by the dish.
Also, if anyone would like to see my weekly food log, just email me and I will email it back to you.  I am very Virgo so I keep track of everything, HA!
Onto the recipe!
We had this last night and it was SCRUMPTIOUS!  The pepperoni added a little kick to the chicken breast and who can resist gooey, melty mozzarella cheese?!  The kiddos and hubby loved it too.  According to my lovely daughter, it is like a cross between Chicken Parmesan and Pizza.  I served this with Parmesan & Herb Pasta that I made using Trader Joes High Fiber Spaghetti and a Caesar Salad, hold the croutons.

Mozzarella Pepperoni Stuffed Chicken Breasts

• 4 boneless skinless chicken breasts
• 16 slices of pepperoni (turkey or regular)
• 4 ounces Mozzarella Cheese plus a little more to sprinkle on top
• 1 cup low sugar Marinara Sauce.  I used Trader Joes Three Cheese Pasta Pomodoro Sauce
• Garlic Salt, to taste
• Dried Oregano, to taste
• Dried Basil, to taste
• Parmesan Cheese, to sprinkle on top

Preheat oven to 350 degrees.
Spray a 9x13 baking pan with non-stick spray.
Cut a deep, horizontal pocket in each chicken breast, being careful to not cut chicken breast in half.
Sprinkle Garlic Salt, Dried Oregano, and Dried Basil into the pockets.  Stuff with 1 ounce Mozzarella Cheese and 4 pieces of Pepperoni per chicken breast.  Using a toothpick, carefully close pocket to prevent all your luscious filling from melting out while baking.  Cover each breast with 1/4 cup of your Marinara Sauce

Place chicken in baking dish and bake for 25-30 minutes.  Remove from oven and sprinkle with additional Mozzarella and Parmesan Cheese.  Return to oven and bake an additional 5 minutes until cheeses are melted.  If you like to have your cheese slightly browned, turn on your broiler for the last 1 minute.
Let sit for 3-5 minutes before serving and make sure you remove you toothpicks!
Enjoy!