Friday, February 24, 2012
Saturday, February 11, 2012
Easy Taco Chili
The title says it all - it really doesn't get any easier than this.
Winter seems to have finally arrived in Iowa. It is somewhere under 20 degrees and very windy. We, of course, chose to go out this afternoon to sell Girl Scout cookies in the neighborhood. We hit 5 houses, pulling our little red wagon loaded with cookies, and then came home to warm up in front of the fireplace. Soup or stew really sounds really good for supper and this one is a snap to put together.
This one is another slow cooker recipe that comes from my new favorite cookbook. The original recipe only called for one can of beans but we like beans in our chili (and we don't claim to be Texans) so I often put 2 or 3 cans in. The kids like the chili best when we have it over baked potatoes, topped with grated cheese, chopped green onions and a smidgen of sour cream.
Easy Taco Chili
Slow Cooker Revolution
2 cups onions -- chopped
1 package taco seasoning mix
2 tablespoons tomato paste
2 tablespoons canola oil
6 whole garlic cloves -- minced
15 ounces canned black beans
16 ounces canned kidney beans
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
1 tablespoon brown sugar
1 slice white bread
2 tablespoons 2% milk
1 pound ground beef, 93%
1 1/2 cups frozen corn
Microwave onions, taco seasoning, tomato paste, oil and garlic in bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir beans, tomato sauce, diced tomatoes (with juice) and sugar into slow cooker.
Mash bread and milk into a paste with a fork. Mix in ground beef and 1/4 teasponn black pepper using hands. Stir beef mixture into sow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6-8 hours on low.
Let chili settle for 5 minutes and then skim the fat off the top with a large spoon. Stir in corn and let it set until heated through, about 5 minutes. Season with salt and pepper.
Winter seems to have finally arrived in Iowa. It is somewhere under 20 degrees and very windy. We, of course, chose to go out this afternoon to sell Girl Scout cookies in the neighborhood. We hit 5 houses, pulling our little red wagon loaded with cookies, and then came home to warm up in front of the fireplace. Soup or stew really sounds really good for supper and this one is a snap to put together.
This one is another slow cooker recipe that comes from my new favorite cookbook. The original recipe only called for one can of beans but we like beans in our chili (and we don't claim to be Texans) so I often put 2 or 3 cans in. The kids like the chili best when we have it over baked potatoes, topped with grated cheese, chopped green onions and a smidgen of sour cream.
Easy Taco Chili
Slow Cooker Revolution
2 cups onions -- chopped
1 package taco seasoning mix
2 tablespoons tomato paste
2 tablespoons canola oil
6 whole garlic cloves -- minced
15 ounces canned black beans
16 ounces canned kidney beans
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
1 tablespoon brown sugar
1 slice white bread
2 tablespoons 2% milk
1 pound ground beef, 93%
1 1/2 cups frozen corn
Microwave onions, taco seasoning, tomato paste, oil and garlic in bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir beans, tomato sauce, diced tomatoes (with juice) and sugar into slow cooker.
Mash bread and milk into a paste with a fork. Mix in ground beef and 1/4 teasponn black pepper using hands. Stir beef mixture into sow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6-8 hours on low.
Let chili settle for 5 minutes and then skim the fat off the top with a large spoon. Stir in corn and let it set until heated through, about 5 minutes. Season with salt and pepper.
Wednesday, February 8, 2012
BBQ Chicken Tenders
I've been leaning towards making quite a bit of spicy food lately so I thought I'd dig up something that was more appropriate for 2 and 5 year old palates. The kids always like to order chicken tenders when we go out (OK, they order them but then they eat what is on our plates) so I figured that would be a good start.
Growing up we had what my mom referred to as Italian Shake and Bake - dunk chicken breasts in a beaten egg, coat in good ole Progresso Italian bread crumbs and bake. I've made it several times for supper ( a go to quick meal) but I was looking for something a little different.
I found this recipe for BBQ Chicken Tenders off the Eating Well website (meaning it fits in with the 100 day challenge) and had everything already to make them. Personally, I hate cooking chicken tenders at home. They have that *thing* that runs through them that is tough. I just pulled boneless skinless chicken breasts out of the freezer and sliced them up the long way. I will say, I am not sure what the point is in dredging them in flour before dipping them in egg. I did half with flour and half without and didn't notice a difference other than the ones without we a lot less messy to make. Marinating them in the sauce gave them a nice BBQ flavor, even without the excess sauce.
BBQ Chicken Tenders
Eating Well Magazine
1 cup barbecue sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pounds chicken tenders
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat
Olive oil or canola oil cooking spray
Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour (mine marinated for 3). Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.
Growing up we had what my mom referred to as Italian Shake and Bake - dunk chicken breasts in a beaten egg, coat in good ole Progresso Italian bread crumbs and bake. I've made it several times for supper ( a go to quick meal) but I was looking for something a little different.
I found this recipe for BBQ Chicken Tenders off the Eating Well website (meaning it fits in with the 100 day challenge) and had everything already to make them. Personally, I hate cooking chicken tenders at home. They have that *thing* that runs through them that is tough. I just pulled boneless skinless chicken breasts out of the freezer and sliced them up the long way. I will say, I am not sure what the point is in dredging them in flour before dipping them in egg. I did half with flour and half without and didn't notice a difference other than the ones without we a lot less messy to make. Marinating them in the sauce gave them a nice BBQ flavor, even without the excess sauce.
BBQ Chicken Tenders
Eating Well Magazine
1 cup barbecue sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pounds chicken tenders
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat
Olive oil or canola oil cooking spray
Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour (mine marinated for 3). Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.
Saturday, February 4, 2012
Roasted Potato Salad with Mustard Dressing
Somewhere along the way I've lost my desire to cook but am working on trying to get back into the swing of things. Two weeks into the challenge and I am only down a pound (although I HAVE been getting on the treadmill 5 days a week). I need to start planning meals.
I dug around in the freezer on Thursday night and pulled out a bunch of meat to turn into ... something. Kids were asking for meatloaf which was fine, but I was hoping for something a little different than mashed potatoes or oven fried, which have been the standard around here lately.
After looking around a bit I settled on a warm potato salad. It complemented the Diner Meatloaf Muffins well, with just a touch of sweetness from both the honey and the carmelized onions. Bonus, I finally got to use the bottle of sherry vinegar that I bought at Williams-Sonoma. David thought it needed more bacon, but then again he thinks everything could use extra bacon.
I dug around in the freezer on Thursday night and pulled out a bunch of meat to turn into ... something. Kids were asking for meatloaf which was fine, but I was hoping for something a little different than mashed potatoes or oven fried, which have been the standard around here lately.
After looking around a bit I settled on a warm potato salad. It complemented the Diner Meatloaf Muffins well, with just a touch of sweetness from both the honey and the carmelized onions. Bonus, I finally got to use the bottle of sherry vinegar that I bought at Williams-Sonoma. David thought it needed more bacon, but then again he thinks everything could use extra bacon.
Cooking Light
3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
2 bacon slices (uncooked), chopped
2 cups diced Vidalia or other sweet onion (about 2 medium)
2 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently. Makes 8 servings
Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently. Makes 8 servings
Thursday, February 2, 2012
Live Healthy America Challenge
The beginning of the new year always brings out the resolutions to eat healthy, lose weight and exercise more. I am no exception.
Every year, in order to receive a $25 credit per month for our health insurance, we need tojump through a few hoops complete a couple of activities. In addition to 'knowing our numbers' it usually involves some sort of challenge that extends over a couple of month time frame.
This year, my company teamed up with Live Healthy America for a 100 Day Challenge. Now while I don't know that this will count towards one of our activities, I figured I'd find a team and joined. I man, after all, it is only 100 days. I can do it for 100 days ...can't I?
So with visions of a free t-shirt and free magazine subscription dancing in my head, I nosed around to see if there were any teams forming in my area. I am on a team of nine and so far we are doing pretty well. Day 10 of the challenge and we are in 3rd place for the weight loss portion, with 2.29% of our body weight gone. Not too shabby. As for the activity portion, well, there must be some people who spend every waking moment out of work exercising, since there are teams with over 200 activity hours for the last 10 days.
Let's see what the next 90 days bring!
Every year, in order to receive a $25 credit per month for our health insurance, we need to
This year, my company teamed up with Live Healthy America for a 100 Day Challenge. Now while I don't know that this will count towards one of our activities, I figured I'd find a team and joined. I man, after all, it is only 100 days. I can do it for 100 days ...can't I?
So with visions of a free t-shirt and free magazine subscription dancing in my head, I nosed around to see if there were any teams forming in my area. I am on a team of nine and so far we are doing pretty well. Day 10 of the challenge and we are in 3rd place for the weight loss portion, with 2.29% of our body weight gone. Not too shabby. As for the activity portion, well, there must be some people who spend every waking moment out of work exercising, since there are teams with over 200 activity hours for the last 10 days.
Let's see what the next 90 days bring!
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