Tuesday, January 31, 2012

Pineapple Chicken Stir Fry

It's tough to get to the grocery store when you live in the city, don't own a car, and its 27 degrees outside.  My boyfriend normally drives me once a week, but it's just not as enjoyable like it used to be when I just shopped for one.  He eats so much!  Probably about three times the amount that I eat.  So by the end of my grocery shopping, the cart is nearly too heavy for me to push.  By the time I maneuver down the frozen isle, I look like a spaz with my arms outstretched and my Uggs slipping backwards.  This usually inspires me to purchase massive amounts of frozen vegetables in order to limit the number of grocery trips I need to make.  This meal was inspired by the few items I had left in the pantry after a two week hiatus from grocery shopping.  Canned pineapple and frozen stir fry veggies are extremely versatile - I will continue to keep them on hand :)

2 chicken breasts cut into 1 inch pieces
bag of frozen stir fry vegetables
1 can of pineapple slices cut into small chunks (reserve some of the juice for the sauce)
1/2 cup soy sauce
1 teaspoon rice wine vinegar
1/4 cup sweet and sour sauce
1 teaspoon sesame oil
1/2 teaspoon crushed garlic
brown rice

Place a skillet over high heat and add sesame oil.  Once hot, add chicken and saute for 5 minutes.  Add frozen veggies and pineapple and stir fry until heated through.  Mix together the soy sauce, vinegar, sweet and sour sauce, sesame oil and garlic and add to pan and stir.  Serve over brown rice.

Wednesday, January 25, 2012

Spinach Parmesan Stuffed Flounder

So I know this doesn't look phenomenal, flounder can be hard to handle because it is so thin and fragile.  But don't be fooled - the end product is absolutely delicious. 

1 cup chopped frozen spinach (thawed)
1/3 cup Parmesan Cheese
1 lemon (juiced)
salt and pepper
Four large flounder fillets
1/3 cup bread crumbs
1 tablespoon light butter or margarine

Preheat oven to 400 degrees.  Mix together the spinach, cheese, and lemon juice and season with salt and pepper.  Lay flounder fillets on a foil lined sheet sprayed with nonstick cooking spray.  Spoon spinach mixture onto each fillet and wrap the fillet around it - looks prettier if you rotate so that the wrapped part is underneath.  Sprinkle with breadcrumbs and a little more Parmesan cheese, and top with a small dollop of the light butter or margarine.

Sunday, January 22, 2012

Hummus and Pita Chips

My favorite snack, and always a crowd pleaser.  

2 cans garbanzo beans (drained, but reserve some liquid to add in case it is too thick)
1/3 cup of tahini
1/4 cup of lemon juice
4 cloves of garlic (chopped)
1/2 teaspoon cumin
1/2 teaspoon of salt
olive oil

Combine beans, tahini, lemon juice, garlic, and salt in a food processor.  Blend until smooth and add liquid from garbanzo beans if needed.  Drizzle the mixture with olive oil and sprinkle paprika on top.

Pita Chips:
Pita bread sliced into triangles
1/3 cup of olive oil
garlic powder
dried basil, dried oregano (or Italian seasoning)

Lay slices of pita bread on foil lined baking sheet (greased with cooking spray).  Mix olive oil and seasonings, brush mixture over the pita bread and bake at 350 degrees for about 15 minutes (toss the chips at about 8 minutes into cooking time).

Monday, January 16, 2012

Chicken Fingers with Tangy Sauce

I am not going to lie to you and say that these taste just like the delicious, fried, bar version of chicken fingers, but they are pretty damn good on their own accord. 

For the chicken:
Strips of chicken breast
1 cup of nonfat milk
1 egg white
Seasoned breadcrumbs (I mashed up leftover dried stuffing cubes from Thanksgiving)
Cooking spray

For the dipping sauce:
2 tablespoons of BBQ store bought BBQ sauce
2 tablespoons of nonfat Greek yogurt

Preheat oven to 350 degrees.  Mix the  milk and egg white.  Create an assembly line - dip the chicken strips in the mixture, then in the breadcrumbs.  Place the chicken in a baking dish lightly coated in cooking spray.  Bake for 12-15 minutes.  Serve with the sauce on the side for dipping.

Tuesday, January 3, 2012

Soft Low-Cal Chocolate Chip Cookies

I have had a bag of semi-sweet chocolate chips eyeing me from my cabinet for months.  I was going to make the good-ole Nestle version of chocolate chip cookies because they are my absolute favorite.  But lately, my diet has consisted of rich, heavy foods, so I felt obligated to attempt a lighter version.  After reading through some low calorie/low fat versions online, I set out to make my own.  They are light, fluffy and taste much more fatty then they actually are!

3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla
4 tablespoons light butter (softened)
3 tablespoons almond milk (or nonfat milk)
1 egg white
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1/2 cup whole wheat flour
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Beat together the first 6 ingredients in a large bowl.  Mix together the baking soda, salt and flour separately. Beat together the two mixtures, then add the chocolate chips.  Spoon onto a nonstick baking sheet and bake for about 10 minutes.