HEALTHY RANCH DIP

I really had hoped to post something a little sooner, but my plans were foiled a few days ago when my 2 year old spit an entire mouth full of apple juice right into the key board of my lap top. At the time I had one of those..."Why am I having another child??? moments". But I'm over it now, and my little r is once again the light of my life. She's just lucky she has a "computer nerd" daddy that knows how to fix just about everything electronic around here.

So I thought it only fitting that my first post of the new year, be something healthy. It seems like everyone I know has set goals for weight loss or healthy eating. One of the benefits of pregnancy at the new year; not really worrying about weight loss. However, I know that will be my number one goal come April. Anyway, this little recipe is one of my all time favorites.

Years ago, and I do mean many years, I really got into Body for Life. Some of you may have heard if it. It's a great program. I've done it twice in my life and both time lost a considerable amount of weight. The first time I lost 30 pounds and the second time I lost 25. I have many recipes from the program that have stuck with me over the years, not just because they're healthy, they also happen to be yummy. This was one of them.

I also thought this was a great fit for the upcoming Super Bowl Sunday. This is a perfect healthy munchie. Even my 2 year old gobbles this stuff up. She is a veggieholic though...strange but true.


HEALTHY RANCH DIP
(Recipe by Body for Life)

1 C. regular or low-fat cottage cheese
1 green onion, chopped
2 t. Italian seasoning
1/4 t. ground black pepper
1/2 t. salt

1. Combine the cottage cheese and green onion in a blender or food processor. Blend on high speed until smooth.
2. Stir in the Italian seasoning, pepper and salt.
3. Serve with Veggies, Pita chips, crackers etc...

HONEY SOY CHICKEN

I think I've over-herbed my family these last few weeks. Is over-herbed a word or acceptable phrase?? If it is, the definition would be...cooking every meal with basil, mint, chives or a combination of any or all of the above. I guess it's a side affect of growing said herbs in my little garden. They are growing like weeds and I feel bad letting any go to waste. As a side note, if you are one of my neighbors or live close by, feel free to come pillage from my garden...there is plenty to go around.

To take a little brake from the herb fest, I decided to go Asian for a night and came up this yummy concoction. It was delicious! I hope you enjoy!

HONEY SOY CHICKEN
(Mindi Original)

For the chicken:
4 boneless, skinless chicken breasts
¼ C. honey
¼ C. soy sauce
½ C. olive or Canola Oil
2 t. garlic powder
1 t. salt
1 t. pepper

For the sauce:
4 T. honey
1 T. soy sauce

2-3 T. toasted sesame seeds

1. Mix together the honey, soy sauce, oil, garlic powder, salt & pepper. Add the chicken and marinate for at least 2 hours or up to 6.
2. About 30 minutes before you plan to cook the chicken make the sauce by combining the honey and soy sauce. Stir until the honey dissolves into the soy sauce. Set aside.
3. If you don’t want to purchase toasted sesame seeds, you can toast your own by placing them in a non-stick skillet over medium-low heat. Stir the seeds until they start to brown and become aromatic.
4. Grill your chicken until desired doneness. With the honey in the marinate you will get some charring, but don’t worry the chicken will still be yummy.
5. After grilling, drizzle the with the honey sauce and top with toasted sesame seeds.
6. Serve with Rice. Serves 4.

FLAXSEED OATMEAL CHOCOLATE CHIP COOKIES

Summer is kicking my butt! I can't seem to stay on top of anything these days. My "to do" list is growing daily, with no end in sight. I don't really feel busy all the time, but at the end of the day I'm amazed at how little I seem to accomplish. I realize less time could be spent at the pool, or playing outside, or biking with little r...but what fun would that be. Besides, I'm all too aware that winter will be knocking on the door sooner than I would like, and I'll have plenty of time to tackle that "to do" list.

So hopefully you'll forgive me if I miss a post from time to time, or I'm a little late...It's not my fault. Just blame it on summer!

One thing I have had time to do...make cookies. Little r has been all about the cookies lately. If she had it her way, cookies would be on the menu at every meal. So I decided I better find a way to sneak some good stuff into her cookie treats. I did a little adaptation on an oatmeal cookie recipe and taadaa...a cookie loaded with all the goodness of flaxseed. She liked it too!

FLAXSEED OATMEAL CHOCOLATE CHIP COOKIES

(Recipe adaptation from All Recipes)

¾ C. butter (1 ½ sticks)
¾ C. granulated sugar
¾ C. lightly packed brown sugar
1 ½ C. flaxseed, lightly grounded
2 large eggs
1 t. vanilla
1 ¾ C. whole wheat flour
½ T. baking soda
1 ½ C. oatmeal
1 ½ C. chocolate chips (optional)

1. Preheat the oven to 350 degrees.
2. In a medium bowl, cream the butter and sugars; add flaxseed and set aside.
3. In another small bowl, beat eggs and vanilla together. Combine with flax mixture.
4. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
5. Add the chocolate chips and mix well.
6. The dough will be thick. Form into balls and place on a baking sheet about 2 inches apart.
7. Cook for 10-12 minutes.
8. Makes about 3-4 dozen.

ROMAINE SALAD WITH CREAMY PARMESAN

The red rocks are calling my name. So, wish me luck...I'm off to Moab for 4 days of family fun! I don't know if I've mentioned this before, but Moab is kind of like home to me. My dad grew up in Moab and while I really never had a home town (military bratt...remember), as kids we spent ever summer in Moab visiting my grandparents. I love that town. It's like a blanket of red rocks that comforts my soul. Maybe it's my own childhood memories, or the hundreds of stories my dad has told me about every rock formation, every hill crest, every street corner, and ever bend in the road...I feel like his home town, somehow became mine too. What can I say...it's the true blooded Nordfelt in me! This will be little r's first trip to red rock country and I'm so excited to share my love with her.

Dead Horse Point...one of many favorites in Moab. As kids we used to sit on the edge, just like this. I can remember my mom freaking out while my dad encouraged. I'm so sorry Mom...what were we thinking? The mere thought of little r going anywhere close to the edge, gives me an anxiety attack... But it really is so beautiful!

...so one last side for the week. This super easy salad has recently become a favorite. I like it because it's delicious and full of ingredients that I always have on hand. It may seem kind of plain, but trust me the flavors are bold, zesty, and tangy. If you wish, you could also add some grape tomatoes and croutons. But it's really not necessary.

ROMAINE SALAD WITH CREAMY PARMESAN

(Recipe adapted from Cuisine at Home)

1/4 C. sour cream

1/4 C. grated Parmesan cheese

2 T. mayonnaise

2 T. white wine vinegar

2 T. minced fresh parsley

1/2 t. Dijon mustard

1/8 t. Worcestershire sauce

1/8 t. hot sauce

salt & pepper to taste

8 C. chopped romaine lettuce

1. Whisk together the sour cream, cheese, mayonnaise, vinegar, parsley, Dijon, Worcestershire, hot sauce and salt & pepper.

2. Toss the dressing the the lettuce, just before serving.

3. Serves 4.

CAESAR CHICKEN SALAD WRAPS

In my quest for simple, easy, light and refreshing summer dinner's, I came up with this little gem last week. There's just something about taking a salad recipe and wrapping it in a tortilla that makes it an even more fulfilling meal for the man in my life. This was a huge success. The chicken was so juicy and full of flavor. Then topped with yummy Caesar dressing...so delicious! This may become one of my "go to" summer meals.




CAESAR CHICKEN SALAD WRAPS

(Mindi Original)

For the Chicken:

3 large boneless, skinless chicken breasts
¼ C. lemon juice
½ C. olive oil
1 T. Dijon mustard
2 T. balsamic vinegar
1 T. hot sauce
1 t. garlic powder
1 t. salt
½ t. pepper

1. In a large zip-lock bag, combine the chicken and all the ingredients for the marinate. Zip up and shake well. Allow to marinate for about 1 hour (or up to 4).
2. Grill until chicken is done. Take off the grill and allow to cool. Slice into thin strips. Set aside.)

For the Caesar Dressing:

2 cloves garlic, minced
2 T. lemon juice
2 T. Dijon mustard
2 t. Worcestershire sauce
1/4 C. sour cream
3/4 C. olive oil
1 C. grated Parmesan
1 t. coarsely ground black pepper

1. In a food processor or blender, combine all the ingredients above.
2. Pulse or blend until dressing comes together.

*If you don’t have a blender or food processor, combine all the ingredients in a mixing bow and beat with a wisk until dressing forms. The dressing won’t be as creamy, but it will still taste yummy.

For the Wraps:

6 flour tortillas
6 Romaine lettuce leaves
Sliced tomatoes
Sliced chicken
Caesar dressing
Garlic Croutons

1. Layer each tortilla with sliced chicken, dressing, lettuce, tomatoes, croutons, and a little more dressing. Wrap and devour.

Something delicious and easy...when you don't feel like cooking...

I don't know why, but this week has been soooo long. Usually when I'm busy, the days fly by. But not this week. It's been dragging. I'm so glad tomorrow is Friday. It doesn't help that I woke up yesterday and could hardly move. I either slept on my back wrong, or pulled a muscle somehow. By 10 a.m. I had the chills and felt dizzy. Needless to say, I spent the day in my PJ's snuggled on the couch with my little munchkin. You need a day like that every now and then...right?

I don't know what any of that has to do with this recipe, other than it's the perfect, easy, healthy meal to throw together on a night when you don't feel like cooking. My good friend Laura gave this too me a while ago. We finally tried it this week and I loved it. I love a pasta dish that's full of flavor without a lot of fat. I plan to make this a regular on our dinner table. I hope you'll give it a try!


TOMATO AND OLIVE PENNE
(Recipe from Laura Wightman)

1 lb. penne or other short pasta
1/4 C. olive oil
2 boneless, skinless chicken breasts; cubed
2 garlic cloves, thinly sliced
2/3 lb. cherry tomatoes (2 cups) halved or quartered
1 tsp dried oregano
1/4 tsp. crushed red pepper (optional)
1 t. salt
1/2 t. pepper
1/4 C. Kalamata olives, pitted and sliced
1/4 C. chopped fresh parsley
1/4 C. grated Parmesan cheese, plus more for serving

1. Cook the pasta until al dente.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chicken and garlic. Cook until the chicken is done and garlic is browned.
3. Add the tomatoes, oregano, red pepper, salt & pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
4. Add the penne, olives, parsley and Parmesan cheese to the skillet and toss to combine.
5. Serve with more cheese if desired.
6. Serves 4-6.

I've joined the Quinoa craze...and I'm not sorry!

Has everyone tried Quinoa yet? There are recipes for Quinoa everywhere and the health benefits of this popular little grain (is it a grain??) have shot this little food into super stardom. Several months ago, my sister shared this recipe with me. I was so excited to try Quinoa that I ran out and bought it. I had planned on making it within days of my purchase, but I got side tracked for some reason and the Quinoa stat in my pantry for what seems like forever.

Until a couple weeks ago when I was cleaning out my pantry and I found it hiding in the back. I immediately put it on my menu again, and this time followed through. It was amazing. I added chicken to make it a "man meal" for my husband. But we both absolutely loved it.

So if you're one of the few (like I was) that haven't delved into the Quinoa craze, this is a good time to jump on the wagon. And if you are already a Quinoa fan, give this recipe a try!


QUINOA BLACK BEAN SALAD
(Recipe from Jen Uibel)

2 boneless, skinless chicken breasts; cubed
1 C. quinoa
1 ½ C. cold water
½ t. salt
2 C. black beans; drained and rinsed well
½ C. chopped celery
1 jalapeno pepper; seeded and minced
1 clove garlic; minced (or 1 t. garlic powder)
1 red pepper; diced
1 large tomato; diced
1 green pepper; diced
1 t. cumin powder
1 t. coriander powder

Dressing:
2 T. lime juice
¼ C. olive oil
1 t. salt
Fresh ground pepper
¼ t. chili powder (or cayenne if you like a little heat)
2 T. fresh cilantro; chopped
¼ C. scallions; chopped
½ C. sliced olives (optional)

1. Soak the quinoa in cold water for 30 minutes. Rinse thoroughly in water several times, then drain well.
2. Place in 2 qt. pot with 1 ½ C. water and salt.
3. Bring to a boil, turn down to low, cover tightly and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes covered. Fluff gently with a fork and set aside to cool. (The quinoa can be made ahead of time and refrigerated for later use.)
4. In a large skilled sauté the chicken with the jalapeno, fresh garlic in 2 T. oil until the chicken is done. (If you choose not to add the chicken, just sauté the jalapeno and garlic until garlic starts to brown. Then continues the recipe.)
5. Add the celery and the green and red peppers and sauté briefly to soften the veggies.
6. Add the cumin and coriander, cook and stir for about 2 more minutes allowing the spices to absorb into the veggies and chicken.
7. Blend all the ingredients for the dressing in a blender, with a whisk or shake in a jar.
8. Gently combine the chicken and veggies with the tomatoes, black beans, quinoa and dressing in a large mixing bowl.
9. Add salt & pepper to taste. Stir in cilantro and scallions.
10. Serve warm or cover and chill for later.
11. Serves 6-8 people.

Ever heard of Cauli-Rice??

Last week a good friend of mine commented on one of my posts and mentioned that she has been serving Cauli-rice as a substitution for regular rice with her meals. I had never heard of Cauli-rice so I did a little research on-line, and asked my friend for more info.

It turns out this "Cauli-rice" stuff is amazing! It's basically Cauliflower shredded to the consistency of rice and cooked dry, giving it a similar texture to rice (see recipe below). It can be used in a variety of applications while cooking. I knew I had to try it, so I came up with a simple casserole recipe to test it out.

It was a huge success! We absolutely loved it. I can't say that it tasted "exactly" like rice, but it was pretty darn close and worked as an amazing substitute. Especially considering that a cup of cauli-rice has no carbs, is high in fiber and only about 20 calories, as apposed to regular rice that is loaded with carbs, and is high in calories.

I will definitely be doing some more experimentation and using cauli-rice on a regular basis! Thanks Natasha!!

*This recipe can easily become a vegetarian dish. Simply double the beans and leave out the beef. Season the beans exactly as you would have seasoned the beef.

CAULI-RICE BLACK BEAN CASSEROLE
(Mindi Original)

1 large head of cauliflower; for cauli-rice
1 lb. lean ground beef
salt & pepper
½ t. cumin
½ t. garlic powder
1 t. chili powder
1 can black beans; drained and rinsed
1 can diced tomatoes (Mexican style)
1 can chopped green chilies
1 C. fat free or low fat sour cream
3 C. Monterey jack cheese; grated

1. Grate the cauliflower in a food processor or with a hand grater. You can also chop the cauliflower with a knife until it resembles small rice granules.
2. Put the grated cauliflower in a large microwave safe bowl. Do not add water and do not cover. Microwave for 5 minutes. Drain off any water. It will be very little.
3. Fluff and set aside.
4. In a large skillet, brown the ground beef, seasoning with salt & pepper.
5. Add the cumin, garlic powder and chili powder. Stir to incorporate into the meat.
6. Stir in the beans, diced tomatoes and green chilies. Then add the sour cream.
7. In a 9x13 pan or a casserole dish sprayed with cooking spray, layer as follows:

½ cauli-rice
½ ground beef mixture
½ cheese
½ cauli-rice
½ ground beef mixture
½ cheese

8. Bake at 350 for 30 minutes or hot and bubbly!
9. Serves 4-6

Friday Favorites - Meet Me in the Kitchen

I came across this simple and tasty recipe the other day at Meet Me in the Kitchen! It's an awesome blog I've been following lately.

I don't know why I never thought of doing this. I've been roasting my brussel sprouts for as long as I can remember, and isn't cabbage just one really big brussel sprout? Well maybe not...but kind of. Anyway, it is absolutely worth a try! I'm almost embarrassed to admit how much cabbage I ate in one sitting.

ROASTED GREEN CABBAGE WEDGES

Click HERE for the recipe. Thanks Mary for sharing!

Another way to "wrap" up lunch...

Ok Mom's (or anyone for that matter) here's another lunch idea. This one's going to be a little more work, but the good news is...I think your kids will like it too. And I guarantee from start to finish they'll take just about as long as a box of mac & cheese. Also, feel free to leave out the chicken, if that's more work or if you simply don't eat meat. These are my husbands and little "r"'s favorite...meat or no meat. They are loaded with flavor and pretty healthy too.


HONEY LIME CHICKEN WRAPS
(Mindi Original)

¼ C. fresh cilantro; minced
¼ C. lime juice
1 t. red pepper flakes
2 T. honey
2 C. shredded chicken (2 chicken breast)
1 C. fresh or frozen corn kernels; thawed if frozen
1 can black beans; drained and rinsed
1 large avocado; diced
1 C. diced tomato
¼ t. salt
4 flour tortillas
low fat sour cream
Cheddar cheese

1. In a mixing bowl, whisk together the cilantro, lime juice, red pepper flakes, and honey.
2. Add the shredded chicken and toss gently to coat.
3. Add the corn, black beans, avocado and tomato. Season with salt.
4. Serve wrapped in tortillas with sour cream and cheddar cheese.
5. Serves 4.

Love at first bite...Part 2

I'm known for my Chicken Pot Pie...it's one of my most popular original recipes. It was the first thing I cooked for my husband when we were dating, and he tells me now that it definitely helped seal the deal. So I thought if the chicken pie could melt his heart...what power may lay in a beef variety??

When I got this month's Cuisine at Home, including a Beef Pot Pie idea, I knew I had to try. I used their crust recipe because I loved the chives mixed in, but I decided to come up with my own filling.

The result...

A triple helping, multiple praises, an offer to do the dishes, and a free back rub! I'd call that a success!

Even better...only 450 calories per serving!

BEEF POT PIE
(Crust by Cuisine at Home, Filling by Me)

For the crust:
3 C. flour
1 t. salt
½ C. canola oil
6-8 T. ice water
¼ C. minced fresh chives

For the filling:
2 t. canola oil
1 lb. beef steak, cut into ½ inch pieces
½ C. onion; diced (about ½ of medium size onion)
½ C. celery; diced (about 1 stalk)
1 small can tomato sauce
1 T. tomato paste
3 C. beef broth
2 T. Worcestershire sauce
1 T. hot sauce
1 C. cubed potatoes
1 C. diced carrots
1 C. mushrooms; sliced
1 t. salt
½ t. pepper
¼ C. corn starch
½ C. cold water
1 C. fresh or frozen peas

1. In a mixing bowl combine the flour salt and chives, mix well. Add the oil. Then add the water a couple tablespoons at a time until the dough forms. Gather dough into a ball. Allow to chill in the refrigerator while you prepare the filling.
2. In a large stock pot heat the oil over high heat. Add the beef stirring to sear on all sides. Season with salt & pepper as its cooking. Cook about 4-6 minutes.
3. When the beef is browned add the onion and celery. Allow the veggies to become translucent about 2-3 minutes then add the tomato sauce and paste. Cook for about 1-2 minutes.
4. Add beef broth, Worcestershire sauce, and hot sauce. Bring to a boil.
5. Add the potatoes, carrots, mushrooms, salt and pepper. Return to a boil then cover and turn down to simmer. Allow to cook for about 10 minutes, until the potatoes and carrots are fork tender.
6. In a small bowl combine the corn starch and water. Mix to form a slurry (thickening agent).
7. Add to the stew and stir until the stew thickens; about 1-2 minutes.
8. Remove from the heat and add the peas. Set aside.
9. Take about 2/3rds of the dough and roll it out into a large circle. Place into the bottom of a large casserole dish.
10. Pour the soup into the dish.
11. Roll out the rest of the dough into a large circle and place on top of the dish. Tuck the dough into the dish under the bottom layer.
12. Bake at 375 degrees for 45-60 minutes or until the crust is golden brown.
13. Serves 4-6.
14. About 450 calories per serving; at 4 servings.

The best tuna you've ever laid lips on...

The other day a friend of mine asked me what I eat for lunch. That's a great questions. Lunch can be a difficult time for mom's. We're usually so focused on what we're feeding our kids that we don't think too much about ourselves. Often we end up just eating processed junk or snacks to get us through to dinner. So over the next few weeks I hope to share with you some easy, healthy, and delicious ideas for "mom's" lunch. Who knows...you may be surprised that your kids like them too.

When I was in elementary school my mom would pack me a lunch every day. It usually consisted of a sandwich, chips, fruit/veggies and a drink. I faithfully took my lunch everyday, but I had a little secret. I hated sandwiches. So when lunch time arrived, I would each my chips, fruit and drink, then throw my sandwich away. I don't know why...but I didn't want my mom to know that I hated sandwiches. I didn't want to hurt her feelings.

This went on for a few years, when finally around the 3rd grade I came out of the sandwich closet and admitted my disdain for anything smashed between layers of bread. My poor mom was devastated, not because I didn't like her sandwiches, because I had been starving myself for so many years. From that time forward she started packing me crackers and cheese, chicken salad, nuts and other non sandwich foods full of protein to get me through the day.

I've grown up sense then and I now occasionally like a good sandwich. But I'm still not a huge fan and I'm pretty picky about what I will put between bread. This is one recipe that is sandwich approved for me. However, most days I still prefer to eat it with crackers. It's more "carb" friendly that way. But any way you choose to eat it...it just may be the best tuna you've ever laid lips on.


TUNA SALAD
(Mindi Original)

¼ C. green onion; diced (about 2 or 3)
½ C. celery; diced (1 large stock)
½ C. slivered almonds
2 (5 oz.) cans Albacore tuna; drained
¼ to ½ C. mayo* (to your liking)
1 t. lemon juice
2 t. dill weed
½ t. garlic powder
½ t. celery salt
1/8 t. paprika
salt & pepper to taste

1. Combine the onion, celery, almonds, and tuna; mix well.
2. Add the amount of that you prefer. (I usually add less, but my husband likes more…it’s up to you.)
3. Add all the remaining ingredients; mix well. Add the salt & pepper last. Season to your taste.
4. Serve with crackers, in puff shells, or as a sandwich with bread of choice.

5. Serves 4 as salad and 4-6 on sandwiches.

*I use low fat or light mayo. My favorite is the new Kraft Olive Oil Mayo. If you haven't tried it, I highly recommend you do. It has a wonderful flavor with half the fat and calories of regular mayo.

Go ahead...have a muffin for breakfast...

We've all had a bran muffin at some point in our lives, right?? Most of them are dry and tasteless, but we eat them anyway...because it's good for us?? Thankfully my friend and neighbor, Emily, shared this amazing recipe with me. It's full of all things healthy and good, but it's not dry and certainly not tasteless. In fact it's moist, fruity, sweet and almost makes you think you're eating something you shouldn't be...

Suddenly I don't feel bad about having a muffin for breakfast!

FYI...little "r", as well as Emily's two little ones, eat these like candy! Who doesn't love a healthy recipe that kids will gobble up.

BRAN FLAX MUFFINS
(Recipe from Emily Nuttall)

1 ½ C. unbleached white flour
¾ C. flaxseed meal
¾ C. oat bran
1 C. brown sugar
2 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 ½ c. carrots; shredded
2 apples; peeled & shredded
½ C. raisins (optional)
1 C. nuts; chopped (optional)
¾ C. milk
2 eggs; beaten
1 t. vanilla

1. In a large mixing bowl, combine all the dry ingredients; mix well.
2. Stir in carrots, apples, raisins, and nuts.
3. In a separate bowl combine the milk, beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients and stir until moistened. Do not over mix.
5. Fill muffin cups ¾ full and bake at 350 degrees for 15-20 minutes.
6. Makes 2 dozen.

Country Fried...to Country Baked

I am so excited about this recipe! If there's one "comfort" food that I love more than anything it's Country Fried Chicken with Potatoes and Country Gravy, but I never eat it. Well...I might indulge once a year or so, but I always feel soooo guilty afterwards. Why, you might ask?? Well, a few years ago I bought this book that has all the calories from your favorite restaurants and 1 serving of Chili's Country Fried Chicken has 1560 calories and and 60 grams of fat...and one plate is 2 servings! Oouch!!! When I found that out, it made me sick. Thank goodness I can never eat a whole plate. But still!!!

So, I've been determined to figure out a healthy version of this dish with all the yummy flavor and "comfort" satisfaction. I'm happy to announce, that I've done it!! This recipe has, by my calculations, about 430 calories per serving. That includes everything pictured below! The entire meal! How amazing is that...I've cut the calories by 1130, and it tastes sooo good. I honestly don't think I'll ever order Country Fried Chicken again.

A couple of notes:

The key to the crispy chicken is the Panko bread crumbs. They are a must. Here in Utah you can find Panko bread crumbs at Macy's. They are in the baking isle by all the other bread crumbs. I use the Progresso brand. They are also in the Asian food section, Iron Chef brand, but those are a little more expensive. I always use the Progresso brand.

The other key ingredient that makes this recipe a complete success is the fresh herbs in the gravy. The rich and bold flavor of the herbs, makes up for the loss of all that heavy cream and butter normally found in country gravy. I think fresh is absolutely necessary in order for this dish to provide the complete satisfaction of the "real" thing. Fresh herbs can be a little pricey, but if you are sure to use all the fresh herbs, the price can be justified. You can use them in several different recipes through out the week. You can also freeze fresh herbs, read here, and preserve their rich bold flavors. We're also coming up on 'farmers market' season, where you can find fresh herbs for great prices.

COUNTRY BAKED CHICKEN WITH HERB GRAVY
(Mindi Original)

4 small chicken breasts; boneless, skinless
salt & pepper
1 C. Panko bread crumbs
cooking spray

2 T. fresh sage; minced
2 T. fresh rosemary; minced
2 T. butter
2 T. flour
1 1/2 C. chicken stock
1 C. whole or 2% milk
salt & pepper

For the Chicken:
1. Heat the oven to 350 degrees. Line a baking sheet with tin-foil and spray with cooking spray.
2. Season the chicken breast with salt & pepper. Dredge them in the Panko bread crumbs and place on the prepared baking sheet.
3. Spray the tops of the chicken with cooking spray.
4. Bake for 30-45 minutes or until the chicken is done. (Cooking time may vary based on the size of your chicken breasts.)
5. When the chicken is done. Turn the oven off and turn the broiler on. Put the chicken under the broiler for 2-4 minutes or until the top of the chicken browns up and is nice and crispy.

For the Gravy:
1. About 10 minutes before the chicken is done, melt the butter in a large skillet over medium heat.
2. Add the herbs and sauté for 2-4 minutes or until the herbs have softened.
3. Add the flour; stir until all the flour has been absorbed into the butter and a rough is formed.
4. Add the chicken stock and milk. Stir until the sauce thickens and gravy forms.
5. Season well with salt & pepper.
6. Serve over crispy oven baked chicken.

7. Serves 4.

Serve the chicken with mashed potatoes and peas!

My soup/chili hybrid experiment...

My hope of winter making a miraculous disappearance for the year was short lived. This last weekend the snow returned and brought along the frigged temperatures that I was dreading. I'm not usually such a winter hater, but this winter has seemed a little long to me and I have a bad case of spring fever!

On the other hand the cold weather gave me an excuse to make soup! I love soup!

Well, this isn't so much a soup as a hybrid of soup and chili. My own little experimentation and attempt at a healthy and lighter chili.

It was a huge success! It was so deliciously mouth watering and healthy too.


WHITE TURKEY CHILI
(Mindi Original)

1 lb. ground turkey
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
Salt and pepper
2 (4oz.) cans green chilies
1 T. cumin
1 T. chili powder
1 t. dried dill
1 T. dried parsley
¼ C. scallions, diced
3 cups chicken stock
1 C. low fat sour cream
1 C. whole milk
2 cans pinto or white beans
Splash of hot sauce, to taste
1-2 T. of lime juice, to taste
cheese and chips

1. In a large stock pot, brown the turkey; seasoning with salt & pepper. A couple minutes before the turkey is completely cooked, add the onion, green pepper and garlic. Sauté until veggies are softened.
2. Add the green chilies, cumin, chili powder, dill, parsley and green onions. Stir to combine.
3. Add the chicken stock, sour cream, milk, and beans. Bring to a boil, reduce heat to simmer.
4. Add the hot sauce and lime juice and season with additional salt and pepper as needed.
5. Simmer on the stove top, uncovered for 30-60 minutes.
6. Serve with tortilla chips and cheese.
7. Serves 4-8 people, depends how hungry you are!

A "Super" delish thumbs up!

This is just a little something I whipped up on Super Bowl Sunday. I had some ripe avocado's that were at the "use or throw away" stage. For some reason I wasn't in the mood for just plain old guacamole, so I decided to be creative. The risk paid off. This got a "super" thumbs up from my hubby!


BLACK BEAN CORN AND AVOCADO SALSA
(Mindi Original)

1 Can Mexican style diced tomatoes; do not drain
1 Can black beans; drained and rinsed
1 Can sweet corn, or 2 C. frozen corn; defrosted
2 avocados; diced
½ large red onion; finely diced
½ C. cilantro; chopped
2-3 T. lime juice
1 t. cumin
3 cloves garlic; crushed and minced
salt & pepper to taste

1. In a large mixing bowl combine all the ingredients and gently stir to combine.
2. Serve with chips, on tacos, or over fish or chicken.

Quick, Easy & Healthy...yummy too...

I was bad yesterday. I had a rough prego day, so I skipped my "Monday Moments" post. But I promise I'll make it up to you later this week. I have a cool organizational post I'm excited to do. So stayed tuned....

In the mean time I thought I'd share a super easy and healthy chicken recipe. For those who've started their new years resolutions and are trying to eat a little healthier. Serve this with a heaping helping of steamed veggies and you'll stay right around 300 calories for the entire meal.


HONEY MUSTARD GLAZED CHICKEN
(Mindi Original)

For the sauce:
5 T. Dijon mustard
3 T. honey
1 T. brown sugar
¼ t. dried thyme

4 boneless, skinless chicken breasts
salt & pepper to taste

1. Pre-heat the oven to 350; line a baking sheet with foil
2. In a small bowl, mix the mustard, honey, sugar and thyme; divided in half and set one half aside.
3. Season the chicken with salt and pepper. Place on the prepared baking sheet.
4. Brush with the honey mustard sauce.
5. Roast the chicken for 30 minutes, then baste with the honey mustard sauce again.
6. Return to the oven and cook for an additional 15-20 minutes or until the chicken is done.
7. Use the reserved sauce to drizzle over the top of the chicken.

The other white meat...

I'm always looking for great recipe applications for pork. I love pork and since I don't get much fish around here, it's a nice break from the all too often chicken and beef. This is a new favorite pork recipe. It's juicy and full of flavor. It's also great on the waist line with only 230 calories per serving. Pair it with some yummy veggies and it's a healthy dinner to counter all those holiday goodies that just keep rolling in.


PORK DIANE
(Recipe adapted from Cuisine at Home)

¾ C. chicken stock
¼ C. onion, chopped
2 cloves garlic
1 T. Dijon mustard
1 T. Worcestershire sauce
2 T. tomato paste
4 boneless pork chops, loin chops or cut of choice (I pound mine to make them a little thinner)
2 T. veg. oil

1. Blend the broth, onion, garlic, mustard, Worcestershire, and tomato paste in a food processor or blender until onion is minced.
2. Season pork with salt and pepper. Heat oil in a large sauté pan over high heat. Add the pork and sear 2-3 minutes per side, or until browned.
3. Remove pork from the pan and keep warm.
4. Add the broth mixture to the pan, scraping up any brown bits. Bring to a boil and simmer 3 minutes, or until slightly thickened.
5. Return pork to the pan along with any dripping; simmer to warm through.
6. Season to taste, spooning sauce over cutlets.
7. Serves 4.

Crispy Sweetness...

I wish there were some sort of taste sensor that could reach through the computer and allow you to experience just how incredible these yummy roasted veggies are. I love roasting veggies, but I honestly had never tried roasting parsnips and I had never roasted carrots in long strips like this. They were so delicious; crunchy with just the right amount of natural sweetness. I couldn't stop eating them. Even better; my hubby and little "R" were fans as well.

These would be a perfect side dish to any fall meal. I also thought they would be a great healthy Thanksgiving side dish.


CARROT & PARSNIP CHIPS

4-5 large fresh whole carrots
4-5 large fresh whole parsnips
1-2 T. olive oil
salt & pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray.
2. Cut the carrots and parsnips into long strips about 3 inches long and 1/4" thick.
3. Toss the sticks with olive oil and sprinkle with salt & pepper.
4. Arrange in a single layer on the prepared baking sheet.
5. Roast in the oven for about 45 minutes or until nice & crispy.

Laughing Cow Part II

In the spirit of my earlier "Laughing Cow" substitution discovery, I decided to come up with my own version of Laughing Cow "Alfredo" sauce. It tuned out really good, however, I debated posting because the pictures I took didn't fully display the true yummyness of the dish. But it tasted so good, I just had to share.

One piece of advice when working with Laughing Cow...you really do need to serve and eat immediately. The cheese tends to clump pretty quickly. Case in point; the picture below. Freshly mixed the pasta was silky and creamy just like a normal Alfredo. But just a few minutes of waiting for a photo shoot and it clumped up pretty good. Still delicious though. Especially when you know how much healthier it is. Seriously a tenth of the fat and calories.

ENJOY!!


LAUGHING COW CHICKEN PASTA
(Mindi Original)

2 boneless skinless chicken breasts
2 t. veg. oil
salt & pepper
6 wedges of Laughing Cow Light Swiss Cheese Spread
1/2 C. low fat sour cream
1/4 C. Parmesan cheese
1/8 C. chicken stock
10-12 oz. favorite pasta (Fettuccine, Penne, Farfalle etc.)
2 C. favorite veggie steamed or roasted (asparagus, broccoli, etc.) optional

1. In a small mixing bowl mix the Laughing Cow Cheese, sour cream, Parmesan Cheese, and chicken stock.
2. Cook the Pasta according to package directions. Drain and set aside.
3. In a large skillet heat the veg. oil. Season the chicken with salt & pepper. Sear the chicken in hot oil for 3-4 minutes on each side. Reduce heat to simmer, cover and continue cooking for 8-10 minutes or until chicken is done.
4. Remove chicken from the pan, allow to sit for 4-5 minutes then slice into thin strips.
5. Using the skillet that the chicken was cooked in, add a couple tablespoons of chicken stock to deg laze the pan. Add the cooked pasta and the sour cream/cheese sauce. Mix until well combined and heated through.
6. Mix in the chicken and cooked veggies.
7. Serve immediately.