Pan-Seared Chicken With Apricot Glaze
Added by: Kathy Gunst
(297 recipes) Mom Rating
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Not great
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Even the pickiest eaters, can't resist chicken with a sweet apricot jam sauce.
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup apricot jam
1 tablespoon water
Preparations
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken breasts to the pan and cook, undisturbed, for 5 minutes. Carefully flip the chicken pieces and continue cooking another 4 to 5 minutes, or until chicken is browned and cooked through. Meanwhile, combine the jam and water in a small saucepan and cook over low heat, stirring, just until warmed. Spoon over the seared chicken breasts and serve immediately. (Makes 4 servings)
Variations
You can also spoon the glaze over hot grilled chicken breasts.
Thursday, September 23, 2010
Oriental Roasted Asparagus
Oriental-Style Roasted Asparagus
Added by: Kathy Gunst
(297 recipes) Mom Rating
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Kid Rating
Saved
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
To trim the tough ends off asparagus, hold one spear by the blunt end and bend the tough part back until it snaps. Trimming asparagus is a great job for kids.
Ingredients
1 pound asparagus, ends trimmed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated or finely chopped ginger
Preparations
Preheat the oven to 425 degrees. Place the asparagus in a shallow baking dish. Mix the soy sauce, sesame oil, and ginger together in a small bowl, and pour over the asparagus. Toss the asparagus with your hands to mix thoroughly. Roast the asparagus for about 10 to 15 minutes, until bright green and just tender. Serve hot. (Makes 4 servings)
Variations
This dish can be assembled and refrigerated up to 6 hours before cooking, and roasted just before serving.
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
To trim the tough ends off asparagus, hold one spear by the blunt end and bend the tough part back until it snaps. Trimming asparagus is a great job for kids.
Ingredients
1 pound asparagus, ends trimmed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated or finely chopped ginger
Preparations
Preheat the oven to 425 degrees. Place the asparagus in a shallow baking dish. Mix the soy sauce, sesame oil, and ginger together in a small bowl, and pour over the asparagus. Toss the asparagus with your hands to mix thoroughly. Roast the asparagus for about 10 to 15 minutes, until bright green and just tender. Serve hot. (Makes 4 servings)
Variations
This dish can be assembled and refrigerated up to 6 hours before cooking, and roasted just before serving.
Oatmeal Choc Chip Cookies
Oatmeal Chocolate Chip Cookies
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Just because you're pregnant doesn't mean you can't enjoy sweet treats. Here's a healthier (yes, there are chocolate chips!) way to indulge.
Ingredients
1 cup trans-fat-free margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats, uncooked
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips
Preparations
Preheat oven to 350 degrees. Beat the margarine and sugars together until fluffy. Add eggs and vanilla; mix well. Combine next five ingredients; add to sugar mixture and beat well. Stir in oats, then cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool slightly before moving to a wire rack. (Makes 4 to 5 dozen)
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Just because you're pregnant doesn't mean you can't enjoy sweet treats. Here's a healthier (yes, there are chocolate chips!) way to indulge.
Ingredients
1 cup trans-fat-free margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats, uncooked
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips
Preparations
Preheat oven to 350 degrees. Beat the margarine and sugars together until fluffy. Add eggs and vanilla; mix well. Combine next five ingredients; add to sugar mixture and beat well. Stir in oats, then cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool slightly before moving to a wire rack. (Makes 4 to 5 dozen)
Penne Alla Pizza- from Baby Center
Penne Alla Pizza
Added by: Marcia Smart
(229 recipes) Mom Rating
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Kid Rating
Saved
Prep time: 15 minutes
Cook time: 83 minutes
Total time: 98 minutes
This easy pizza-inspired pasta, similar to lasagna, is adapted from Bugialli on Pasta, by Giuliano Bugialli (Simon & Schuster, 1988).
Ingredients
1 medium celery stalk, diced
1/2 medium red onion, diced
1 large clove garlic, minced
2 medium carrots, diced
20 large basil leaves
2 pounds fresh Roma tomatoes, peeled, seeded, and chopped (or a 2-pound can of seasoned tomatoes, drained)
2 tablespoons olive oil
1 pound regular or multigrain penne
Olive oil cooking spray
8 ounces low-fat mozzarella, cut into 1/4-inch cubes
1 teaspoon dried oregano
30 Gaeta or Kalamata olives, drained and pitted
Salt, pepper, and Parmesan to taste
Preparations
Preheat oven to 375 degrees. Combine celery, red onion, garlic, carrots, five sliced basil leaves, tomatoes, and olive oil in a saucepan. Cover and cook over low heat for an hour, stirring occasionally. Adjust salt and pepper. Meanwhile, bring a large pot of water to a boil and cook penne according to package instructions, minus one minute, so pasta is slightly undercooked. Drain. Coat a 13-by-9-inch pan with cooking spray. In a large bowl, combine penne, tomato sauce, mozzarella, oregano, olives, remaining basil leaves (shredded or torn), and salt and pepper to taste. Gently mix ingredients and sprinkle with Parmesan cheese. Bake 15 minutes, covered with foil. Serve hot directly from pan. (Makes 6 to 8 servings)
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 15 minutes
Cook time: 83 minutes
Total time: 98 minutes
This easy pizza-inspired pasta, similar to lasagna, is adapted from Bugialli on Pasta, by Giuliano Bugialli (Simon & Schuster, 1988).
Ingredients
1 medium celery stalk, diced
1/2 medium red onion, diced
1 large clove garlic, minced
2 medium carrots, diced
20 large basil leaves
2 pounds fresh Roma tomatoes, peeled, seeded, and chopped (or a 2-pound can of seasoned tomatoes, drained)
2 tablespoons olive oil
1 pound regular or multigrain penne
Olive oil cooking spray
8 ounces low-fat mozzarella, cut into 1/4-inch cubes
1 teaspoon dried oregano
30 Gaeta or Kalamata olives, drained and pitted
Salt, pepper, and Parmesan to taste
Preparations
Preheat oven to 375 degrees. Combine celery, red onion, garlic, carrots, five sliced basil leaves, tomatoes, and olive oil in a saucepan. Cover and cook over low heat for an hour, stirring occasionally. Adjust salt and pepper. Meanwhile, bring a large pot of water to a boil and cook penne according to package instructions, minus one minute, so pasta is slightly undercooked. Drain. Coat a 13-by-9-inch pan with cooking spray. In a large bowl, combine penne, tomato sauce, mozzarella, oregano, olives, remaining basil leaves (shredded or torn), and salt and pepper to taste. Gently mix ingredients and sprinkle with Parmesan cheese. Bake 15 minutes, covered with foil. Serve hot directly from pan. (Makes 6 to 8 servings)
Saturday, September 18, 2010
peanut butter bars
If you love peanut butter and chocolate, these bars are for you. Whip them up in no time and watch them disappear even faster.
Ingredients
- ¾ cups Butter
- ¾ cups Brown Sugar
- ¾ cups Granulated Sugar
- ¾ cups Peanut Butter
- 2 whole Eggs
- 1 teaspoon Vanilla
- ¾ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-½ cup Flour
- 1-½ cup Rolled Oats
- _____
- FOR THE TOPPING:
- ¾ cups Peanut Butter
- 1 cup Granulated Sugar
- ½ cups Evaporated Milk
- 5 Tablespoons Butter
- 1 cup Milk Chocolate Chips
Preparation Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, making sure it’s incorporated, but do not overmix. Stir in oatmeal by hand.
Spray a 15 x 10 jelly roll pan with nonstick cooking spray. Spread mixture in a pan. (I wet my hand slightly and press the mixture evenly.) Cook at 350 degrees for 12 – 15 minutes until golden brown.
Remove from oven and immediately drop peanut butter (from the topping ingredient list) by teaspoonfuls evenly around the top. Allow to melt and spread smooth with a spatula.
Allow to cool thoroughly.
In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the milk chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.
Thursday, August 26, 2010
Almond Crusted Tilapia
Nutritional Information
(per serving)
Calories 315
Total Fat 15g
Saturated Fat 1g
Cholesterol 0
Sodium 380mg
Total Carbohydrate 15g
Dietary Fiber 5g
Sugars --
Protein 33g
Calcium --
Yields: 4 main-dish servings
Total Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
2 lemons
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
4 (6 ounces each) tilapia fillets
1/4 cup(s) sliced natural almonds
1 small onion, chopped
1 bag(s) (12-ounce) trimmed fresh green beans
1 package(s) (10-ounce) sliced white mushrooms
2 tablespoon(s) water
--------------------------------------------------------------------------------
Directions
Preheat oven to 425 degrees. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.
Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.
(per serving)
Calories 315
Total Fat 15g
Saturated Fat 1g
Cholesterol 0
Sodium 380mg
Total Carbohydrate 15g
Dietary Fiber 5g
Sugars --
Protein 33g
Calcium --
Yields: 4 main-dish servings
Total Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
2 lemons
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
4 (6 ounces each) tilapia fillets
1/4 cup(s) sliced natural almonds
1 small onion, chopped
1 bag(s) (12-ounce) trimmed fresh green beans
1 package(s) (10-ounce) sliced white mushrooms
2 tablespoon(s) water
--------------------------------------------------------------------------------
Directions
Preheat oven to 425 degrees. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.
Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.
Wednesday, August 18, 2010
White Fish Tacos
And, this is another one of those dinners that is a triple threat – it is quick, easy, and healthy! I came home from a long, rough work day and despite my exhaustion and less than stellar mood, these came together in no time. In fact, they completely turned my mood around (well, the margarita probably played a part in that as well.) You marinate the fish briefly and while it is doing its thing, you can prep all the toppings and the sauce. I used halibut for these because it is my favorite type of white fish but you could also use tilapia or cod (or some other variety of white fish I am less familiar with). Try these soon for a healthy, colorful delicious meal.
White Fish Tacos
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For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)
Salt
Printer-Friendly Version
For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)
Salt
Ingredients:
For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste
For serving:
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
(Or whatever sounds good to you!)
6-inch flour tortillas
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
(Or whatever sounds good to you!)
6-inch flour tortillas
Directions:
Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.
Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.
Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.
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