PF Chang's Lettuce Wraps - the Skinny Version

You DO NOT want to read the nutrition information on the regular version...but good news, these taste just as good. 

Ingredients:
1lb ground chicken or turkey breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves
.
This is from an adorable blog called Iowa Girl Eats.  She's hilarious.  http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/  Enjoy!

New Way Carnitas

I tried the most amazing new recipe tonight.  It was carnitas, like I've never made them before.  Basically you take pork roast, cut in large chunks, cover with chicken broth, and simmer until all the liquid is gone.  It takes about 2-3 hours on the stovetop.  Kind of a long time, but it was so worth it.  It was the most tender juicy pork I've had.  And nobody added so much as a dash of salt.  The flavors from the chicken stock concentrate as it simmers down and it was mouth watering.  My sister and I kept sneaking bites of it as we put it away, after we ate dessert crepes!  Oh YUM!!!
Anyway, I got the recipe off pinterest and I really like the blog so check it out!  food pusher blog

Cauliflower "mac n cheese" from foodnetwork.com

• Kosher salt, as needed, plus 1/2 teaspoon
• 1 large head cauliflower, cut into small florets
• Vegetable oil spray
• 1 cup heavy cream
• 2 ounces cream cheese, cut into small pieces
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• Equipment: 8 by 8-inch baking dish

Directions

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Spaghetti with White Bean Sauce - Courtesty of Food Network .com

I'm posting this b/c I made it and loved it and I don't want to lose the recipe but I didn't follow this recipe exactly so if you want to make it, let me know and I'll tell you what we changed. 
Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 red onion, very finely chopped
• 1 red bell pepper, cut into 1/4-inch dice
• 1 cup cooked white beans
• 1 cup chicken stock
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 teaspoon hot pepper flakes
• Salt and freshly ground black pepper
• 8 to 10 ounces spaghetti
• Freshly grated Parmigiano-Reggiano for serving

Directions

Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.

Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top

Monkey Muffins - adapted from Sally's Baking Addiction

makes 16 small muffins (I used a cupcake pan)
■2.5 cups whole rolled oats (not instant)
■1/4 cup brown sugar or applesauce
■1 tsp baking powder
■1/2 tsp salt
■2 tsp ground cinnamon
■1 tsp vanilla extract
■1/2 cup milk
■1 large egg
■2 large very ripe bananas, mashed
■1/3 cup creamy peanut butter (or almond butter or I bet even nutella would work)
■1 cup semi-sweet chocolate chips, raisins, peanut butter chips, craisins...whatever you like to spruce it up

DIRECTIONS
1.Preheat oven to 350. Get cupcake liners ready
2.Mix together oats, brown sugar/ applesauce, baking powder, salt, and cinnamon.
3.Add in the milk, vanilla, and egg. Mix together until evenly combined.
4.Add mashed bananas, peanut butter, chocolate chips (or whatever you decided to put in) Stir well.
5.Pour the mixture into the pan and bake for 20 minutes.

Delicious hot with a glass of milk. Also tasty cooled. Even Natalie inhaled this. Super high in protein, fiber, whole grain, potassium, notice no added oil or butter or other fats, and low in carbs. I personally dig it because it's really filling. I had this for breakfast, it's now 10:10 and I haven't even started scrounging through the kitchen for easter candy to tide me over till lunch (that's rare for me. :) )

Lemon Berry Trifle

I've made this super easy dessert for two YW events and there has been majoring begging for the recipe. So while I'm typing it up for them, I might as well add it here!

one angel food cake, cut in bite size chunks
one small box lemon pudding
one can of sweetened condensed milk
1 cup milk
1 8 oz. cool whip.
1 bag of frozen boysenberries (still frozen)
1 bag of frozen raspberries (still frozen)

Mix the milk and pudding until dissolved. Add the sweetened condensed milk. Fold in half the container of cool whip. In a trifle dish or medium sized bowl, layer half the angel food cake, half the berries, half the pudding mixture. Repeat the layers. Cover with the rest of the cool whip. Let it sit in the refrigerator for at least 2 hours or overnight.

Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce (from Martha)

I was really surprised how creamy the sauce turned out. Thanks Martha for helping me sneak a few more veggies in!

Prep Time 15 minutes
Total Time 55 minutes
Yield Serves 6 adults or 8 children

Ingredients

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)(I think Parm could be used)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

Directions

Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.

Roasted Rosemary Chicken and Potatoes

2 tsp paprika
1 1/2 tsp dried rosemary
2 cloves minced garlic
1/2 tsp course ground pepper
2 Tbp olive oil
1 tsp salt

Mix all together and put in a gallon ziploc bag. Add 6 small chicken breasts (or I just cute up the huge ones) and mix till covered. Put in a 9x13 baking pan. Chop up 1 1/2 lbs (about 6) red potatoes and add to the ziploc bag. Mix until covered. Add to the baking pan. Roast uncovered at 425 degrees for about 30 minutes, flipping potatoes occasionally until tender.

Dee's Tortilla Soup

1 Tbs oil
1 c. (or one small) onion, chopped
2 cloves garlic, chopped
8 c. chicken broth
1/2 c. (or one small can) diced ortega chilies
1/2 tsp salt
1 3/4 c. (or one can) diced tomatoes, drained
1/2 c. fresh lime juice
2 c. cooked shredded chicken (I love Costco again!)
1 big can hominy
opt: tortilla chips, cilantro, cheese, avocado, sour cream, corn

Heat oil in a large pot over medium heat. Add onions and garlic. cook 3-4 minutes until onion is tender. Add broth, tomatoes, chilies, lime, salt. Bring to a boil. Add chicken and hominy. Reduce heat to low and cook uncovered 8-10 minutes. Add toppings as desired. Serves 8

Cilantro Lime Rice

I like this recipe even better than the Cafe Rio one. Not quite as gooey.

4 Tbsp oil
2 cups white rice
amount of water the package calls for
2 Tbsp chicken bullion
1 cup chopped cilantro
The juice of 3 medium limes

Heat the oil in a pan. Add the rice and brown until it looks golden. Add water and chicken bullion. Cover and simmer until the water is about 90% dissolved. Stir in the lime juice and add cilantro. Simmer until all the rice is fully cooked and the water is absorbed.

Rice cooker option: after browning in the pan, put rice, water and bullion in the rice cooker. Cook as normal. When done, add lime juice and cilantro and cook for about five minutes more.

Lime Cilantro Chicken Tacos

1/4 cup fresh lime juice
1 tsp grated lime rind
1 tsp soy sauce
2 Tbs chopped fresh cilantro
1 tsp ground cumin
2 1/2 cups roughly shredded rotisserie chicken (Costco is my favorite)

Whisk together lime juice and rind, soy sauce, cilantro and cumin in a large bowl. Add shredded chicken. Put in your favorite tortillas with your favorite toppings (cheese, sour cream, grilled peppers, cilantro). Drool.

Sugar Cookies

I am horrible at making cookies. It is passed down from my mom, she admits it. We never made holiday shaped cookies growing up. I didn't even like them. But now that I have kids, I figured they should have the chance to decorate cookies like all other kids. Then came the search for the fool-proof recipe that even I couldn't screw up. So here it is--and even I can't eat enough of them!

Lark Lungren's Sugar Cookies
2. c sugar
1 1/2 c. shortening
4 eggs
1 T. vinegar
1 tsp vanilla
5 c. flour
1/2 tsp. salt
1 T. baking soda

Cream together sugar and shortening. Add vanilla, eggs and vinegar. Mix well. Add flour, baking soda and salt. Roll thick (about 1/2") and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes. Do not let them brown. Remove from pan quickly and cool.

Magnolia Bakery Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Roasted Brussell Sprouts from The Barefoot Contessa (foodnetwork.com)

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Sprinkle with garlic salt, parmesan cheese or balsamic vinegar to amp up the flavor.

Crock Pot Ham

1 8-lb bone in picnic ham (smoked, not honey glazed)
4 cups brown sugar

Discard glaze/ seasoning packet. Scatter 3 cups brown sugar on the bottom of the crock pot. Rub one cup brown sugar on the ham. Turn crock pot on low for 8 hours. Serve.

Hawaiian Chicken with Pineapple Salsa

Recipe from Cooking Light Super Fresh & Simple Meals

1/4 C Pineapple Juice

2 T Ketchup

2 T lower sodium soy sauce

1 1/2 tsp Minced, peeled ginger

2 cloves garlic, minced

4 (6 oz) boneless, skinless chicken breast halves

3/4 tsp salt

1/4 tsp black pepper

2 C hot cooked long-grain white rice

1/4 C fresh cilantro

SALSA:

1 red bell pepper; halved lengthwise.

sliced pineapple

1/2 red onion, chopped

Directions:

1. Combine 1st 5 ingredients. Reserve 1/4 C marinade. Place remaining marinade in a zip lock plastic bag. Add chicken to bag. Seal. Chill for 4 hours.

2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Remove chicken from bag. Discard marinade in bag. Sprinkle chicken with 1/2 tsp salt and pepper. Add chicken to pan. Baste with 2T reserved marinade. Cook 6 minutes. Turn chicken over. Baste with 2T reserved marinade. Cook 6 mins (*or until done; until temp reaches 160 degrees).

3. Add pineapple slices & bell pepper halves to grill pan. Cook until browned. Dice. Add chopped red onion.

4. Combine rice, 1/4 tsp salt and cilantro.

5. Serve!

Yields 4-6 servings

Skillet Lasagna

This recipe is from Cook's Illustrated Best 30 minute recipe

1 lb meatloaf mix (1/2 lb ground pork, 1/2 lb 85% lean ground beef- but I use italian seasoned ground turkey meat)

2 cloves garlic minced

1/4 tsp red pepper flakes

salt and pepper

6 oz curly edge lasagna noodles (8 noodles, broken into 2-in pieces).

**I use Barilla Campanelle noodles instead

1 (26 oz) jar marinara sauce

2 C water

1/2 C mozzarella cheese, shredded

1/4 C grated Parmesan Cheese

3/4 C whole milk ricotta cheese (I used part-skim, didn't seem to make a difference)

1/4 C minced fresh basil

Directions:

1. Cook meat in skillet over high heat, breaking into pieces until fat renders, about 3-5 mins. Drain meat and return to skillet.

2. Stir in garlic, pepper flakes and 1/2 tsp salt and cook over med-high heat until fragrant, about 30 secs.

3. Sprinkle broken noodles into skillet, then pour marinara sauce & water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 mins.

4. Off heat, stir in half of mozzarella & half of parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella & parmesan. Cover and let stand off heat until cheese melts, about 3-5 mins.

5. Sprinkle with basil and serve!

Cauliflower Pizza Crust from Eat.Drink.Smile

Cauliflower Crust Pizza

Serves 2; Adapted from this bulletin board.


Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*


Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

P.S. It's actually good. Even Natalie ate it!

Sweet Potato Waffles from Food.com

1 cup whole wheat flour (if you have it. If not, use regular flour)
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon clove
2 eggs , seperated
1 1/2 cups skim milk
1 cup pureed cooked sweet potato
3 tablespoons oil
2 teaspoons grated orange rind
1 tablespoon granulated sugar
Directions:
1In large bowl, mix together flour, baking powder and spices. 2In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind. 3Pour wet ingredients over dry ingredients, stir together until just moistened. 4In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form. 5Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron. 6Cook until golden brown until waffle iron stops steaming, about 5 minutes. 7Yield 12 waffles. 8NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.