Chicken and Sweet Potatoes with Shallots

I found this recipe in Real Simple Magazine. And it's simple, alright! It's an easy meal to whip together but lacks nothing in the flavor department.








Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 2-inch pieces
4 tablespoons olive oil
4 6-ounce boneless skinless chicken breasts
4 shallots, sliced into thin rings
2 tablespoons roughly chopped rosemary
salt and pepper

Directions:
Place the sweet potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 14 to 16 minutes. Reseve 1/4 cup of the cooking water, drain the potatoes, and return them to the pot. Mash with the reserved cooking water.

Meanshile, heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken with salt & pepper and cook until golden brown and cooked through, 6-7 minutes per side. Transfer to plate.

Wipe out the skillet and heat remaining 3 tablespoons olive oil over medium-high heat. Add the shallots and rosemary, season with a little salt & pepper, and cook, stirring until shallots are tender 3-4 minutes. Serve chicken with the potatoes and drizzle with the shallot mixture.

Sesame Halibut en Papillote

The name sounds intimidating but this recipe is fast, simple and delicious! This is the first time I've cooked fish in parchment paper and I'm going to do it more often! Central Market had Mahi Mahi on sale so I used that instead of Halibut. On the side, I served colorful heirloom tomatoes, simply dressed with vinaigrette and fresh basil.

Ingredients:
1 tablespoon dark sesame oil, divided
g cloves garlic, minced
4 cups shredded bok choy
1/2 tsp salt, divided
1/2 tsp chili paste with garlic
4 (6-ounce) halibut fillets (about 1-inch thick)
1/4 tsp freshly ground black pepper
1 tsp sesame seeds, toasted

Instructions:
One: Preheat oven to 400 degrees. Heat 1 tsp sesame oil in large nonstick skillet over med-high heat. Add garlic, saute' 30 seconds, then add bok choy and dash of salt. Saute' 5 minutes or until crisp-tender.

Two: Cut 4 15-inch squares of parchment paper. Fold each square in half open each. Place 1/4 cup bok choy near the fold; top with 1 fillet. Sprinkle fish with salt & pepper, drizzle sesame oil over and sprinkle with sesame seeds. Fold paper and seal edges with narrow folds. Place packets on baking sheet and bake at 400 degrees for 18 minutes until the paper is puffy and lightly browned. Place packet on plates, cut open and serve immediately.

Crustless Italian Quiche

I found this recipe in my new favorite cooking magazine, Clean Eating. It's so yummy and good for you, and at 190 calories for 1/5 of a pie, you can't go wrong!

Ingredients:
2 cups eggplant, chopped
1 cup zucchini, chopped
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
2 cloves garlic, minced
2 tsp extra virgin oilive oil
4 artichoke hearts (water packed and drained from jar)
1 egg
1 cup egg whites
1 cup skim milk
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 cup fresh basil, torn in pieces
3/4 cup part-skim mozzarella cheese, shredded
cooking spray

Instructions:
One: Preheat oven to 425 degrees. In a large non-stick skillet saute eggpplant, zucchini, bell pepper, onion and garlic for about 10 minutes. Then turn off heat and gently fold in artichokes.

Two: In a medium size bowl, whisk egg, egg whites, black pepper, thyme and oregano. Add egg mixture, basil, and mozzarella to vegetable mixture and stir until evenly mixed.

Three: Mist an 8 or 9 inch round or square glass pan with cooking spray. Pour egg-veggie mixture in. Bake for 25-30 minutes. Remove from oven and let sit for 10 minutes to set quiche.

Beef & Broccoli Orange Stir Fry

I realize its been a while since I've done any cooking, things have been quite busy for me lately. I did manage to cook one nice meal last week and hope to get back in the swing of things next week.

This stir fry was really yummy and easy to make. The best news is that it's cheap and healthy! Ingredients for the full recipe cost less than $9.50 and at 270 calories a serving, you can't go wrong!

Ingredients:
12 oz soba noodles (by the Asian foods)
olive oil cooking spray
1 lb lean round steak, pounded into 1/4 inch and cut into strips
1/2 cup white or yellow onion, diced
2 cups fresh broccoli florets, separated into bite size pieces
1/2 red bell pepper, julienne cut
3 tbsp low sodium soy sauce
juice of 1 medium orange
1 tbsp orange zest
2 cloves garlic, minced
2 tsp raw organic honey
2 tsp whole-wheat flour

Instructions:

1. Cook the noodles according to directions. Drain and set aside

2. Heat large nonstick skillet over med-high heat, mist with cooking spray and saute the steak for about 5 minutes until cooked through. remove steak, leaving juices in the pan.

3. Mist same pan again with cooking spray. Add onion, broccoli, and pepper and saute about 5 mins or cooked through.

4. In a medium bowl, whisk together soy sauce, orange juice and zest, garlic and honey.

5. Add steak back to vegetables in pan and pour in soy mixture. Saute all together for about 2 minutes, then whisk in flour to thicken, about another 2-3 minutes. Add noodles to pan and cook until warmed, about 3 more minutes. Remove from heat and serve.

Midnight Snack - Mushrooms with Sage

This is my first personal recipe ever. And it was really yummy! I'm on a super diet for the next few weeks, trying to get in shape, and got a midnight hunger craving. Thankfully, I've stocked my fridge with only healthy fare. So here's my concoction....

Ingredients:
8 oz. button mushrooms (or mixed mushrooms) - anything will work
20 sage leaves, coursely chopped
1/4 cup Sherry
1 tablespoon extra virgin olive oil
1 tablespoon butter
Dash of Emeril's Original Essence
Salt & Pepper to taste

Heat a large skillet over medium heat. Melt the olive oil and butter and add the mushrooms and the Essence of Emiril. Cook for 3 minutes. Add the sage, cook for additional 2 minutes and turn the skillet up a notch - wait until the natural juices start to absorb back into the mushrooms and then add the sherry. Stir constantly..the sherry will deglaze the pan and absorb into the shrooms as well. Add salt & pepper to taste.

I ate half tonight and plan to eat the other half atop a chicken breast with cheese tomorrow for lunch. :-)

Chang-Mai Salmon and Orzo Pasta

A friend recommended I try making salmon this way and it's my favorite preparation style now. Simply buy some "Chang-Mai Fish & Foul" seasoning - I get mine in the bulk spice section at Central Market, and rub a generous amount on top of the dry fish. No oil necessary. Bake the fish in the oven at 400 degrees until done, about 20-30 minutes.

I remember seeing this orzo pasta recipe on the food network years ago but I can't remember who's show it was on. I also don't have the exact ingredient amounts so I usually just "wing it." The combination of the garlic and mint is a wonderful surprise.

2 cups hot cooked orzo pasta
1 zucchini, diced
1/2 cup onion, diced
2 garlic cloves
2 tablespoons extra virgin olive oil
about 20 fresh mint leaves, torn in pieces

In a large pot, heat the olive oil over medium heat. Toss the onions in and stir until they start to become a tad translucent, then add in the garlic and zucchini. Cook for a few more minutes until the zucchini starts to soften. Then, dump the orzo in and mix everything together. Add the mint last. Add salt & pepper to taste.

Healthy Veggie Soup

Today's spring-like weather made me realize that bikini season is right around the corner. Whenever I feel the need to trim up or just eat a bit healthier, I make this soup. It is low-cal, low-carb, high-fiber and no-fat. It's an old Weight Watcher favorite and I've been making it for years. It makes a big batch so I like to break it into small tupperware containers that are easy to grab.

Ingredients:
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic
6 cups lower sodium chicken broth
1/2 cabbage, chopped
1/2 pound frozen green beans (I use fresh beans)
2 tablespoons tomato paste (I like sun dried tomato paste but any variety works)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 zucchini, diced
1 yellow squash, diced

Spray a Dutch oven with cooking spray or use a little olive oil and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the green beans are tender. Add the zucchini and squash and cook until tender. Serve and enjoy!