Chicken Lettuce Wrap

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• 2 boneless skinless chicken breasts
• 3 tablespoons coconut oil
• 1 cup water chestnut 
• 2/3 cup mushrooms/chopped
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves lettuce

Special Sauce

• 1/4 cup raw sugar
• 1/2 cup water
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame/avacado oil
• 1 tablespoon spicy mustard

2 teaspoons water

1 -2 teaspoon garlic and red chile paste/powder

Stir Fry Sauce

• 2 tablespoons light soy sauce
• 2 tablespoons coconut palm sugar or brown sugar
• 1/2 teaspoon rice wine vinegar

Directions:

1. 1
   Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
2. 2
   Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
3. 3
   Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.

Simply Easy Group Breakfast or Brunch!

Casserole in the crock ! 

Ingredients:
1 bag 26 oz. frozen organic hash browns
12 organic eggs
1 cup organic milk
1 tablespoon ground mustard
1 16 oz. turkey sausage
Sea Salt and pepper
16 oz. bag low fat shredded cheddar cheese

Directions:
1. Spray with organic cooking spray the crock pot and evenly spread hash browns at the bottom.
2. Crack eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add salt.......and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Throw the whole big bag in there.
10. Mix it up well. 
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

diced chiles
salsa
diced green onions

Old Fashioned Chicken & Dumplings

Old Fashioned Chicken & Dumplings

Ingredients

4 skinless, boneless chicken breast halves cubed
2 small cans organic chicken broth
1 onion, finely diced

4 med cut carrots cut on a diagonal

2 stalks of cut celery

Directions

Place the chicken,broth, onion,carrots and celery in a pot on the stovetop, and cover.
Cook about 30 minutes, drain off the broth into another pan to thicken for gravy.

Mix up 1/3 cup flour and water in a shaker container until runny then wait until the broth
is boiling and pour in the flour and water mixture while whisking .
Return gravy back into the original pot and bring back to a slow bubble.

Mix up the Dumplings:  recipe makes 6 dumplings

1cup flour

2 tsp baking powder

1/2 cup milk

1/2 tsp salt

1 TBS margarine

Directions

Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly.

Stir in milk to make a soft dough. Drop by spoonfuls into boiling stew. Cover and simmer 

without lifting lid. Dumplings will look wet on the outside but will be dry on the inside when 

cooked. So test the insides for doneness. 

You will love these once you make them. 

So will everyone at the table.

Simply Zesty!!

Zesty Taco Salad

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 1/2 cups fresh corn kernels or frozen, thawed
• 4 large diced tomatoes
• 1 1/2 cups cooked long-grain brown rice
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt ( or lemon juice)
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded or chopped lettuce
• 1 cup shredded taco cheese blend
• 2 1/2 cups thin tortilla chips

·       

Preparation

1. Heat oil in a large skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips underneath or around the edge for dipping.

Simply Healthy Cooking 4U: Simply Tasty!!

Simply Healthy Cooking 4U: Simply Tasty!!: Balsamic & Parmesan Roasted Cauliflower Ingredients 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)...

Simply Sizzlin'!!

Grilled Mahi Mahi

Ingredients:

6 (6 oz.) mahi mahi fish fillets, 1/2" thick

Dressing:

3 Tbsp. chopped fresh cilantro

2 Tbsp. chopped fresh parsley

1/3 cup lemon juice

1/4 cup olive oil

1 Tbsp. honey

4 cloves garlic, minced

1/2 tsp. salt (you can omit)

1/8 tsp. white pepper

 Preparation:

• Rinse fish and pat dry with paper towels. For dressing, in a small bowl combine cilantro, lemon peel and juice, oil, honey, garlic, and salt. Mix well.
•  Place fish fillets into glass baking pan and pour dressing over; turn fish to coat. Cover and refrigerate for 30 minutes.
• Lightly grease indoor electric grill and preheat or fire up the outside grill.  Drain fish, discarding marinade. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid.
• Grill until fish flakes easily when tested with a fork, about 2 to 3 minutes per 1/2-inch thickness of fish on a two sided grill. On uncovered grill, cook for 4 to 6 minutes per 1/2-inch thickness of fish, turning once halfway through grilling. Makes 6 servings. 

Grilling fish can be tricky. I cheat and use foil on the grill with poked holes because I tend to flip the fish and it gracefully slides between the grates of the grill. 

Tell us your grilling secrets and enter to win a surprise! 

Write in your secrets below and we promise to tell!! (so sign your name:)

 

Simply Creamy!!

 

Homemade Mac and Cheese

Ingredients

• 8 ounces whole-wheat elbow macaroni (2 cups)
• 1 3/4 cups low-fat milk (or unsweetened milk substitute)
• 3 tablespoons flour
• 3 tablespoons of margarine
• 1 cup shredded extra-sharp Cheddar cheese

 

Preparation

1. Bring a large pot of water to a boil. Cook pasta until just tender.
2. Melt margarine and add flour until it's smooth.
3. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering.
4. Add warm milk a little at a time into the flour mixture, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar cheese until  melted and creamy. You can return to stove to melt on very low heat and stir continuously until melted.

What do you add to your mac and cheese?? 

****Tell me in the comment section below,
                     and enter to win something healthy this week!!

Simple and Fun!!

 Cooking can be a chore if you make it one.

Keep it simple. 

Fix meals that only use 4 ingredients.

Take two days a week (usually Sunday & Thursday) and cut up veggies and fruits

Now here is your first recipe and it's healthy too!!

                                  BEEF STROGANOFF

 

1 lb Beef Round Steak, cut into small strips or chunks

1 can Cream of Mushroom Soup

1/2 cup sour cream

1 Package Egg Noodles or Favorite Pasta

DIRECTIONS:

1.) Brown the beef and drain

2.) Cook the pasta according to package directions.

3.) Stir into the Beef>Mushroom Soup,1/2 cup sour cream,1/4 cup of water, stir and heat until hot.   Add cooked noodles, Mix and serve immediately.

You can feel free to make substitutions and then add  your comment in the comment section. I will choose a winner every week to get a healthy surprise!! So add those comments !!

Think Healthy!!

Sandra