Shrimp and Asparagus Risotto

I am a huge fan of risotto, and will typically order a seafood risotto dish if it is on special at a restaurant. However, I was always afraid to try cooking it myself. I heard horror stories about how long and labor-intensive the process was, and that was enough to scare me off. That is, until my husband asked me to make him risotto for a special occasion. Challenge, accepted.

I looked up a recipe online, and it didn't sound too terrible. I went to the grocery store and bought some arborio rice - I crossed my fingers that I could successfully make this dish, because otherwise I was stuck with a huge, and somewhat expensive, container of rice! 

Surprisingly, the process of making risotto was very straightforward and didn't take very long. You do have to stir the dish almost constantly while it's cooking (don't worry if you need to take a quick break to get a drink or soothe your crying baby, or both - it worked okay for me!), but I found the entire process pretty cathartic. From start to finish, the dish took approximately half an hour, which was totally doable in my opinion. 

The best part is that the end result was delicious! My husband, son, and I all really enjoyed the dish, and the leftovers heated up extremely well. I have made the dish once more since then, and I look forward to trying switching up the ingredients for future risotto dishes.

Shrimp and Asparagus Risotto

(from Iowa Girl Eats)

Ingredients

5 cups chicken broth
2 tbsp butter
4 tbsp minced onion
2 cup arborio rice
1/2 cup dry white wine
1 cup chopped asparagus
24 shrimp, peeled and deveined
2/3 cup parmesan cheese
salt and pepper, to taste

Directions

1. Add chicken broth to a small saucepan and bring to a boil on high heat. Reduce heat to low and keep hot.
2. In a medium saucepan, melt butter over medium heat. Add onion and saute until translucent, about 3 minutes. 
3. Add rice and combine with butter. Add wine and stir until almost completely absorbed by rice. 
4. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more. After adding 3 1/2 cups of the broth in total, add the asparagus and continue stirring. After adding another 1/2 cup of broth, add the shrimp and continue stirring. 
5. Taste rice. Continue adding the rest of the broth in 1/2 cup increments until the rice reaches a chewy-tender consistency. 
6.  Once it has reached the proper consistency, remove from heat, stir in parmesan cheese, and add pepper and salt to taste.

*Serves 4

My Adventures with Blue Apron

When a friend of mine sent me a link for a free week of Blue Apron, I figured that I might as well try it out! For those of you who aren't familiar with Blue Apron, it is a company that sends you fresh, pre-portioned ingredients and detailed instructions (complete with pictures!) to create 2-4 meals per week for a family of two or four. The fee is pretty reasonable and the package for the week is delivered for free to your house in a refrigerated box, in case you aren't home when the package arrives. For my free trial week, I received ingredients for 3 dinners. I have to admit that I didn't have high expectations because the cost, while reasonable, is certainly more than I spend at the grocery store on 3 dinners per week. However, by the end of the week I was sold!

First of all, for someone who loves to cook and try out new recipes, this is the ultimate fun experience. It took me out of my comfort zone of the typical types of meals I make, and exposed me to exciting new recipes. I received ingredients for salmon burgers, pork bolognese, and chicken pad kee mao. I have made something similar to the pork bolognese before, but the others were a new experience for me! I also really enjoyed that there were vegetables incorporated into each meal; we try to eat veggies with dinner, but often I just take the easy way out and microwave a frozen bag of broccoli. These recipes made me enthusiastic for eating vegetables. The recipes all took about 30 minutes to make, and had 600-700 calories per serving.

I have always wanted to make Thai food, but didn't want to invest in a lot of unique ingredients that I may not use again. With Blue Apron, I was able to try cooking pad kee mao at home without the major investment - it was a total success. Thai food now feels like a cuisine that I can make on my own whenever I have the craving!

And I have never even ordered a salmon burger in a restaurant because I didn't think I really liked salmon, but I ended up loving the burger! And it was served with a corn and arugula salad that I was very hesitant about, but it was one of the best salads I've had. The recipe was broken down into easy steps, and my husband and I had fun cooking this meal together. I suppose I'll have to stop telling people that i hate arugula.

The pork bolognese was a simple but delicious meal, and we actually ended up making it again (with beef the second time around) the following week. The portions for this recipe were huge, and there was enough for leftovers - my favorite kind of meal.

The only negative that I felt with Blue Apron is that we had to chop our own vegetables - I will do almost anything to avoid chopping an onion! It is a small price to pay in order to end up with 3 amazingly delicious meals that I can easily cook (or let my husband cook!) without having to go to the grocery store. I don't plan to get a Blue Apron delivery every week, but I intend to try at least one delivery per month. I can't wait to see what my next delivery brings!

Mozzarella, Roasted Red Pepper, and Basil Stuffed Chicken

I apologize for not posting any recipes in awhile - I've had my hands full the past few months! But since having a baby, I appreciate even more the importance of finding healthy recipes that are fast and easy to make (ideally, 10 minutes or less of prep time, since that's about as long as Little Man will allow me before he gets fussy!). 

I discovered this recipe a few months ago, and was amazed at how delicious it was for less than five minutes of prep time. I love mozzarella cheese, and chicken is a staple in my house, so it was bound to be a winner! The first time I made this recipe, I used store-bought roasted red peppers, but this time I made my own and they were also very easy to make. I made the peppers over the weekend, and they kept well in the refrigerator for two days until I was ready to make the chicken dish. 

Luckily my husband loved the meal as well, since I plan to add this into the regular rotation! I served it with a simple side of roasted broccoli (I use a version of this recipe, but without lemon juice and with garlic salt or a Parmesan seasoning).

Mozzarella, Roasted Red Pepper, and Basil Stuffed Chicken

(from Barbells and Bellinis)

Ingredients

4 large chicken breasts
8 0z. fresh mozzarella, cut into 8 slices (it's easiest if you buy a fresh mozzarella log)
6 oz. roasted red peppers (jarred or make your own)
fresh basil leaves
approx. 1 tbsp Italian seasoning
approx. 2 tbsp grated parmesan

Directions

1. Preheat oven to 400 degrees.
2. Slice chicken breasts in half through the long side of the breast, stopping just short of the other side, to butterfly the breast. Open up each chicken breast and lay them in a greased baking dish or on a greased baking sheet.
3. Place 1/4 of the roasted red peppers, basil, and one slice of fresh mozzarella on the inside of each butterflied chicken breast. 
4. Fold the top half of the chicken back over, and sprinkle the top of each breast with Italian seasoning.
5. Bake chicken for approximately 30-35 minutes, until the juices run clear.
6. Take the chicken out of the oven and set the oven to broil on high. Place the remaining slices of mozzarella on top of each chicken breast, and sprinkle with Parmesan cheese. 
7. Broil for approximately 5 minutes, until the mozzarella is brown and bubbly. Enjoy!

Serves 4 (you can easily cut this recipe in half or double it, as desired)

Peanut Butter Chip Oatmeal Nutella Cookies

I will start off by warning you that this is not a healthy recipe. Not in the least. However, the cookies turned out so yummy that I felt it was my duty to share this recipe with the masses (aka my few loyal subscribers). You could replace the butter with applesauce to make this healthier, but to be honest, the buttery deliciousness of these cookies was what made these so excellent!

The original recipe looked great, but I decided to give them a bit more peanut butter flavor by using a peanut butter/chocolate swirl chip. If you can't find them in the grocery store, a peanut butter chip or chocolate chip should also work. I was also craving Nutella at the time, so I added some in, and I was glad that I did!

These cookies were easy to make, and received rave reviews when I brought them to a family function. My only complaint was that they didn't make many cookies, and they went fast as soon as I put them out on the table, so I would double the recipe the next time I made them for a group. (Or maybe I'll just make the recipe for myself :))

You should definitely bake these cookies if you're looking for a splurge! (And I promise I'll be back to posting healthier recipes soon.)

Peanut Butter Chip Oatmeal Nutella Cookies

(adapted from The Modest Homestead)

Ingredients:

1 cup all-purpose flour

1 tsp. baking soda

1/4  tsp. salt

1/2 cup (1 stick) unsalted butter, at room temperature

1/3 cup creamy peanut butter

1/2  cup granulated sugar

1/3 cup light brown sugar

1/2 tsp. vanilla extract

1 egg

1/2 cup rolled oats

1 cup peanut butter/chocolate swirl chips

1/4 cup Nutella

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat liners or spray with cooking spray.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, until a consistent mixture. Add the egg and beat to combine. On low speed, gradually add the flour mixture until just combined. Stir in the oats, then the chips, and finally the Nutella.

4. Scoop dough with medium cookie scoop (approx. 2 tbsp balls) and drop dough onto prepared baking sheets about 2 inches apart. Bake for approximately 10 minutes, or until the cookies are lightly golden.

*Makes approximately 20 cookies.

Tomato and Asparagus Orzo Salad

I realize that I haven't posted any recipes recently (ok, it's been about 5 months). I've been a little distracted by life, but I promise that I have continued to test new recipes and now I'm back with new blog posts!

I made the following orzo salad to bring to a family barbeque. It is a great addition to a cookout, but can also be served during a dinner at home with burgers or grilled chicken, for example. One of the great things about this recipe is that it can be made ahead of time and refrigerated until you are ready to serve it. The salad also made great leftovers.

The original recipe didn't call for asparagus, but I felt like it could use another vegetable to add substance to the salad. I think it would also be delicious if you added feta cheese. If you wanted to turn this into an entree, you could probably add chunks of grilled chicken or grilled shrimp. The options are endless!

Tomato and Asparagus Orzo Salad

(adapted from Food.com recipe)

Ingredients:

• 1 1/2 cups dried orzo pasta
• 6 asparagus stalks, chopped into 1-inch pieces
• 1 container grape tomatoes, chopped in half
• 3/4 cup chopped fresh basil
• 1 -2 garlic clove, peeled and minced
• 3 tbsp. extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Directions:

1. Cook orzo according to the package directions, until al dente. Add asparagus chunks to the orzo for the last 2 minutes of cooking.

2. In a separate, large bowl, mix grape tomatoes, chopped basil, garlic, olive oil, and balsamic vinegar.

3. Drain pasta and asparagus mixture, and add to the tomato mixture. Stir well.

4. Add in parmesan cheese, as well as salt and pepper to taste. Serve immediately, or refrigerate and serve cold.

*Makes approximately 6 servings.

• 
  

Light Peanut Butter Cookies

I love baking for others. I also love baking for myself, but because of my lack of willpower when it comes to fresh baked goods, I try to only bake when I have somewhere to bring (and leave) the treats. So when we made plans to visit my in-laws last weekend, it was the perfect excuse to pull out the mixing bowls. 

I craved peanut butter cookies, but I wanted to make a diabetic-friendly recipe, so I found a great flour-free recipe. I swapped out the regular sugar for Splenda, and I had the perfect, healthier peanut butter cookies. I used my new Silpat liner, which created a perfect, lightly browned bottom to each cookie.

My in-laws were excited to see us, and was perhaps equally excited to see the peanut butter cookies that we brought for them! I may be required to bake this recipe any time we make the trip to Pennsylvania :)

The only mistake I made was in forgetting to keep any cookies at home for Rick and I to eat!

Light Peanut Butter Cookies

Ingredients:

2 cups peanut butter
2 cups Splenda
2 eggs
2 teaspoons baking soda
Pinch of salt
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Stir peanut butter and Splenda together in a bowl until mixed together well. 
3. Beat in the eggs, one at a time, until mixed, then add in baking soda, salt, and vanilla.
4. Roll the peanut butter mixture into one-inch balls and place on a greased cookie sheet. 
5. Press the back of a fork into each ball, flattening and creating a criss-cross shape in each cookie. 
6. Bake 7-9 minutes, until the cookies are slightly browned. 

*Makes approximately 3 dozen cookies.

Light Potatoes Au Gratin

For the first time this year, Rick and I decided to cook Easter dinner at home, just the two of us. I have been traveling for the past couple of weeks, and we have family coming into town for the next couple of weeks, so we needed a quiet weekend for two. 

We bought a spiral ham for the main event, but it's always a little sad celebrating a holiday without the rest of our family, so I thought of something that might make our holiday at home a little less sad - potatoes au gratin. I mean, how can you feel like you're missing out when there are cheesy potatoes on the table? And since I was in charge of making the meal, I could make a healthier recipe, and still have room for dessert.

As I typically do when I want a healthy recipe that's guaranteed to be delicious, I checked out the Skinnytaste website. And sure enough, there was a recipe for potatoes au gratin! I made a few minor tweaks - primarily, adding additional cheese - and was very happy with the end result. I served the ham and potatoes with a side of cinnamon roasted butternut squash (recipe to come shortly!).

The best part of cooking Easter dinner for two? Plenty of leftovers! I can't wait to reheat the leftover potatoes and we have enough ham to last us for a month - does anyone know of any good leftover ham recipes?

Light Potatoes Au Gratin

(adapted slightly from Skinnytaste) 

Ingredients:

2 lbs all-purpose potatoes (approximately 4-5 potatoes), peeled
2 tbsp Country Crock or other light butter, melted
salt and pepper to taste
1/2 tsp garlic powder
1 cup reduced fat cheddar cheese
1 1/2 cups reduced fat/skim milk
pinch nutmeg
1 1/2 tsp thyme

Directions:

1. Slice potatoes into thin rounds.
2. Add potatoes, melted butter, salt, pepper, and garlic powder to a large bowl, and mix together well.
3. Add 1/2 of the potato mixture to a greased 9x12 inch pan, distributing the potatoes evenly across the pan. Sprinkle with 1/4 cup of the cheddar cheese. Add the other 1/2 of the potato mixture.
4. In a small saucepan, bring the milk, nutmeg, and thyme to a boil over high heat. Pour boiling mixture evenly over the potatoes.
5. Top with the remaining 3/4 cup of cheese.
6. Bake, uncovered, at 425 degrees for 45-50 minutes. (*I was cooking the ham at 325 degrees, so I baked the potatoes at 325 for 40 minutes, then increased the oven temperature to 425 degrees for another 20 minutes.) Serve hot!

*Makes 6-8 servings

Light Shrimp and Asparagus Orzo with Feta and Tomatoes

My coworkers were discussing orzo recently, and it got me thinking that while I have loved orzo any time it has been served, I have never actually made it myself. Inspired by this conversation, I bought a box of orzo the next time I was at the grocery store. Next, I needed to figure out what to do with it!

I found a recipe for a shrimp, feta, and asparagus orzo on Pinterest, and knew I had found a winner. Shrimp and asparagus is a favorite combination of mine, and cheese is always delicious! Honestly, the feta cheese was a nice bonus, but I think you could easily leave it out if you aren’t a fan of feta or want to lower the calories in the dish. I wanted a bit more flavor and liquid in the dish, so I decided to add in a can of Italian stewed tomatoes - they were the perfect addition!

The one thing I forgot as I was cooking this meal is that if you try to cook garlic and red pepper flakes with vegetable oil in a higher temperature, you run the risk of burning the kitchen down and choking simultaneously. Lesson learned. Luckily Rick was there to help me open some windows and turn on the kitchen fan, so no permanent harm done! Learn from my mistakes, and don’t cook the garlic and red pepper flakes above anything more than low to medium heat.

The finished product was colorful, flavorful, and yummy. Aside from the garlic/red pepper mishap, it was very easy to make and took only 20 minutes or so from start to finish. The orzo is very light but filling, and I think this will be a great dish to add to my rotation this spring!

Light Shrimp and Asparagus Orzo with Feta and Tomatoes (adapted from Serious Eats)

Ingredients:

4 ounces orzo
1 tablespoon vegetable or canola oil, and a little more for the pasta
2 medium cloves garlic, minced
1/2 teaspoon red pepper flakes (more or less to taste)
1/2 bunch asparagus, ends trimmed and chopped into 2-inch pieces 
salt and pepper
3/4 - 1 pound peeled and deveined shrimp
1 can Italian stewed tomatoes
1/3 cup chopped fresh basil leaves
2 tablespoons lemon juice (or more to taste)
1/2 tablespoon extra-virgin olive oil
1/2 cup crumbled reduced fat feta cheese (optional)

Directions:

1. Cook orzo according to package instructions until cooked al dente. Drain and return to the pot, and toss with a little vegetable oil to keep from clumping.
2. Add oil to a skillet on low-medium heat. Once hot, add garlic and red pepper flakes and cook about 1 minute until fragrant. Add the asparagus and season with salt and pepper. Cook about 3-4 minutes, until the asparagus is tender but crisp. Move the asparagus to the sides of the skillet and add the shrimp. Cook approximately 2 minutes per side, until pink and opaque. Add the tomatoes (including most of the juice in the can) to the skillet and cook for an additional 2 minutes.
3. Add the orzo to the skillet, along with the basil, lemon juice, extra-virgin olive oil and feta. Stir to combine, allow orzo to heat through, then remove from heat and serve immediately.

*Serves 3-4

Light Chicken Parmesan Casserole

Is anyone else sick of the cold weather? We finally got a joyous reprieve from the cold in DC yesterday, but I know not to trust that it's here to stay - especially since we still have snow piles from Monday's snowstorm! I decided to take advantage of the cold weather and a snow day last week, though, and try out a casserole recipe that I've had my eye on for awhile.

This chicken parmesan casserole met my basic requirements for a good recipe - few steps, little preparation time, one dish, and lots of cheese! I also knew that I have a busy couple of weeks coming up, so I wanted to load up my freezer with some easy-to-reheat dishes, and I love casseroles for that purpose.

The original recipe seemed a little weak on the flavor front, so I thought it would be good to add some additional Italian spices to the dish. I was suspicious about how the croutons would taste, but they added a nice, buttery crunch to complement the dish! I served the casserole with a side salad, which made for a delicious meal. I look forward to having these leftovers soon!

Light Chicken Parmesan Casserole
adapted from Emily Bites

Ingredients:

2 lbs raw chicken breasts, cubed
2 cloves garlic, minced
1/3 tsp crushed red pepper flakes (or more to taste)
1 tsp Italian seasoning
1/4 cup fresh basil, finely chopped
2 cups marinara sauce 
1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
2 tbsp grated Parmesan cheese
3 1/2 oz garlic croutons (such as New York Texas Toast brand Garlic & Butter), roughly crushed

Directions:

1. Preheat oven to 350 degrees.
2. Lay the cubed chicken pieces on a lightly sprayed 13x9 inch pan, so that they fully cover the bottom of the pan in one, even layer.
3. Spread the minced garlic, red pepper flakes, Italian seasoning, and basil evenly over top the chicken. Pour the marinara sauce evenly across the chicken and seasonings. Then add half of the mozzarella cheese and half of the Parmesan cheese over the casserole. Top with an even coating of croutons, and finish the casserole with the rest of the mozzarella and Parmesan cheeses.
4. Cover the casserole with aluminum foil and bake in the oven for 30 minutes. Take the casserole out of the oven, remove the foil, and bake for another 10-15 minutes.
5. Let cool for 5 minutes, and enjoy!

*Serves 8

(Healthier) Cake Mix Cookies

My mom is quite an excellent baker, but one of my favorite of her recipes is one of her simplest - cake mix cookies. 3 ingredients and less than half an hour is all you need to make this delicious dessert!

The initial recipe called for 1/2 cup of vegetable oil, but I wanted to make them a bit healthier so I swapped out the oil for unsweetened applesauce. In my opinion, the swap doesn't change the taste at all, although it does make the cookies slightly chewier. My taste testers certainly didn't complain!

I was making these for Valentine's Day, so I made a few of the cookies much larger than the others, baked them, and after letting them cool for 2 minutes I used a heart-shaped cutout to turn these into a fun Valentine's-themed dessert. I topped the cookies with powdered sugar and they were ready to serve!

One thing I love about cake mix cookies -besides how easy they are to make- is that you can make an endless number of variations. You can use any type of cake mix to bake cake mix cookies. This time I used devil's food cake, but I also love using yellow cake mix, and I'm guessing that red velvet cake mix would turn out equally delicious. You can also mix in any toppings that suit your fancy - I love to use M&Ms and chocolate or peanut butter chips, but nuts or dried fruits (such as Craisins) would also be good. 

(Healthier) Cake Mix Cookies

Ingredients:

1 box of your favorite kind of cake mix (I used Devil's Food Cake)
1/2 cup applesauce
2 eggs
1/2 cup mini chocolate chips (or other toppings of choice, including nuts, candy pieces, or dried fruit)
Powdered sugar for topping (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Mix ingredients together in a large bowl until well blended.
3. Drop rounded tablespoons of cookie dough onto ungreased cookie sheets.
4. Bake cookies for approximately 8 minutes, until the edges start to brown.
5. Let cool, and enjoy!

*Makes approximately 2 dozen cookies

Mango Turkey Burgers

I know what you're probably thinking - "Mango? In a turkey burger?" I was thinking the same thing when I first stumbled across this recipe. I decided to give it a try, though, and I was very glad that I did! 

I am not a huge fan of red meat, but I do love burgers. Typically I'll choose a turkey burger over a regular hamburger, but turkey burgers often taste very plain and sometimes dry. I was drawn to this recipe because I figured that the mango preserves would add some flavor and moistness to the burgers - and mozzarella cheese makes everything taste better!

Finding mango chutney wasn't as easy as I thought it would be, but I found mango preserves in the second grocery store I tried and it was worth the hunt. The mango adds a perfect amount of sweetness to the ground turkey. I'm not sure whether any other flavor of chutney or preserves would work as well, but you can certainly try.

It took less than 10 minutes of prep work to mix the ingredients and form the patties, then I had an excuse to use my new grill pan for the first time (there was no way we were grilling outside during the polar vortex!).  I charred the outside of the burgers a bit more than I would have liked, but that's more a symptom of not knowing how to use the grill pan settings properly.

The end result was exactly as I hoped it would be - the burger was juicy, and flavorful enough that we didn't need to add any condiments. Homemade sweet potato fries were a perfect compliment to the burger, and I think it was a much tastier meal than your standard burger and french fries (and healthier, as well!).

Mango Turkey Burgers

(Recipe Credit: The Dinner Mom) 

Ingredients:

• 1/2 cup Panko breadcrumbs
• 1/2 cup shredded reduced-fat mozzarella 
• 1/4 cup green onion, thinly sliced
• 1/3 cup mango chutney/preserves 
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb. ground turkey breast
• Hamburger buns

Directions:

1. Add the first 6 ingredients to a large bowl and mix well.
2. Add the ground turkey to the bowl and fold in the other ingredients so that they are evenly distributed. Don't overmix.
3. Shape patties into 4 equally sized burgers. 
4. Grill over medium heat until cooked through.
5. Serve in a hamburger bun.

*Makes 4 patties

Chicken Lo Mein

In my daily search of Pinterest recipes a few months ago, I came across a few "one pot" recipes for various pasta dishes. Because I hate having to use more than one pot or pan when I'm cooking (and Rick hates it more so, since he has to wash said dishes!), I was intrigued but skeptical. I pinned the recipes and moved on.

This weekend, I found myself with some defrosted, uncooked chicken and no planned menu for dinner. I went to my trusty "Favorite Recipes" page on Pinterest and came across the "One Pot Wonder Chicken Lo Mein" recipe in my pins. After a quick trip to the grocery store for green onions, I had all the necessary ingredients and was good to go.

True to its name, it only required one pot, and was pretty tasty! I had read in the comments that there tended to be too much liquid still in the pot after the meal cooked, so I made some adjustments, but it was still a little more liquid-y that I would have preferred. I also added more chicken than the initial recipe called for. Rick enjoyed it, but we both agreed that it could have used some additional vegetables. The next time I make this, I will add snow peas and possibly broccoli.

All in all, I was happy with the recipe. It was extremely easy and fast to make, the sauce was delicious, and it seemed much healthier than if we ordered it from a Chinese restaurant. I served it with a bowl of steamed edamame (a microwave-ready bag from the frozen vegetable section of the grocery store) and it made for a pretty well-balanced meal!

Chicken Lo Mein

(Adapted from The Wholesome Dish)

Ingredients:

1 1/2 lbs. uncooked chicken breast, cut into small chunks
10 oz. uncooked whole wheat linguine, broken in half
12 baby carrots, cut lengthwise into quarters
1 bunch green onions, white portion removed and green portion chopped into 3 inch strips
Additional vegetables, as desired (suggested: snow peas, broccoli, baby corn)
4 cloves garlic, minced
1/4 cup soy sauce
1 tsp garlic powder
1 tsp corn starch
1 tbsp sugar
1/2 tsp red pepper flakes
3 1/2 cups chicken broth
2 tsp extra virgin olive oil

Directions:

1. Add the uncooked chicken, then the linguine, then the rest of the ingredients to a large pot and cover.
2. Bring to a boil over high heat, then stir and reduce to a simmer. Cook for approximately 15 minutes, stirring occasionally, until the chicken is cooked and the liquid is mostly gone. Enjoy!

*Makes 5-6 servings

Baked Turkey Croquettes

I love the traditional turkey dinner at Thanksgiving - as long as I could get my hands on some of the dark meat! However, I've always most looked forward to the turkey croquettes that my mom makes with the leftover turkey a few days after Thanksgiving. Fried turkey goodness, what's not to love? 

For the past 2 years, I haven't been able to go home for Thanksgiving, and so I got my mom's recipe for the croquettes. She's been using the same recipe that she found in a newspaper for as long as I can remember. I knew I wanted to make them slightly healthier than my mom makes them (she fries them in lots of oil).

The few healthier recipes that I found online strayed too far from the recipe that I know and love. I realized that I could just make a few simple changes and bake the croquettes rather than fry them to create a healthier, but equally delicious, meal. 

This recipe is a great way to use any leftover turkey you may have from the holidays, and they freeze well so feel free to double the recipe if you have a lot of turkey. This year, we knew we wouldn't have any leftovers from Thanksgiving because we weren't hosting, so we bought an extra turkey just to have some leftovers! 

Baked Turkey Croquettes

Ingredients:

1/4 cup margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 tsp instant onion mix
1 cup low-fat milk
2 tsp Worcestershire sauce
2 slices white bread, shredded
2 cups cooked turkey, shredded
1/2 cup flour (for rolling)
1 egg (slightly beaten)
3/4 cup packaged breadcrumbs

Directions:

1. Preheat oven to 450 degrees.

2. Melt margarine in a large saucepan over medium-high heat.

3. Add 1/4 cup flour, salt, pepper, and instant onion to the saucepan, and stir.

4. Slowly add in milk and Worcestershire sauce, stirring consistently. Cook over medium heat until the mixture becomes thick and bubbly.

5. Add in the shredded bread slices and the turkey, and stir until the mixture is fully blended.

6. Shape the turkey mixture into approximately 10 equal-sized balls (they should be about the size of golf balls).

7. Roll each ball lightly in flour, then dip in beaten egg mixture and roll in breadcrumbs until thoroughly coated.

8. Add each croquette to a greased baking sheet. Spray the top of each croquette with olive oil.

9. Bake the croquettes for 15 minutes. Let cool for 5 minutes, and enjoy!

Serving size: 2-3 croquettes

Snickers Peanut Butter Pie

My husband's birthday was last week, so I wanted to surprise him with a special birthday dessert. Rick loves peanut butter, and we had some leftover Halloween candy in the house, so I started searching online for recipes. I found several that sounded good, so I mixed and matched from a few of the most promising ones to create this Snickers Peanut Butter Pie. 

The pie is definitely indulgent, but I did try to make a couple of healthier swaps that wouldn't take away from the taste of the dessert. I don't think reduced fat cream cheese tastes any different from regular cream cheese in a recipe, and fat free Cool Whip worked perfectly. If you want to make this even healthier, you could use reduced fat peanut butter, but I didn't have any in the house and I figured we should splurge for Rick's birthday, anyways.

It took me less than 20 minutes prep time (though it does have to freeze for a few hours), and Rick was thrilled with the result - double win! I also loved this recipe because the pie will stay good in the freezer for at least a month, so there's no pressure to eat it all immediately. (Despite this, we did actually eat the entire pie over the course of the past week!)

Snickers Peanut Butter Pie

Ingredients:

1 Oreo pie crust (alternatively, you can make your own crust with Oreos and melted butter)

6 oz. reduced fat cream cheese
6 oz. fat free Cool Whip
1 tsp. vanilla extract
⅓ cup peanut butter
½ cup confectioners’ sugar
1 cup fun size Snickers, chopped (approximately 5 fun size Snickers)

Directions:

1. Combine cream cheese, Cool Whip, peanut butter, and vanilla in a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy.

2. Slowly add in the confectioners’ sugar and beat on low speed until smooth and combined.

3. Spoon the mixture into the Oreo pie crust.

4. Evenly sprinkle the Snickers on the top of the pie.

5. Cover the pie and place it in freezer for a minimum of 3 hours to set before slicing.

6. When ready to serve the pie, remove it from the freezer and let it sit out for about 15 minutes, then slice. You can keep the pie in freezer for up to a month or two (if it lasts that long!).