A small, family farm in Wisconsin

Posts tagged ‘Cooking’

Healthy Recipes

depositphotos_86012780-stock-photo-asian-chicken-with-rice-onions

I’ve been making recipes from Gina Homolka’s Skinnytaste website. I have one of her cookbooks also, which has lots of good recipes. Skinnytaste recipes are foods that we love, made nutritionally better for us. Lower in calories, and higher in nutritional value. Recently I made her General Tso’s Chicken and it’s just delicious, with under 300 calories per serving. Lee and I really loved this chicken and the leftovers were highly regarded as well. We had ours with rice, but cauliflower rice seems to be a big favorite of Gina’s followers. My next Skinnytaste adventure will be Philly Cheese Steak Stuffed Portobello Mushrooms.

Bacon Egg and Asparagus Salad

I made this for dinner tonight. It’s from skinnytaste.com, and oddly, it’s made with bacon, hard boiled eggs, and asparagus. It is dressed with a light vinaigrette. We enjoyed it, and it was very filling. I’ve been using skinnytaste recipes often, and they never disappoint.

Sunday Dinner

A new recipe from Taste of Home. Lots of flavor,light, and easy.

1 can quartered and drained artichoke hearts

1/2 cup julienned soft sun dried tomatoes

2 green onions, chopped

3 tablespoons olive oil

1 garlic clove, minced

Combine in a small bowl.

Salt and pepper 6 cod fillets on both sides. Place in sprayed baking dish. Spoon artichoke mixture over fish. Bake  uncovered at 400 degrees for 20 minutes.

Buddha Bowls

I’m in the process of discovering Buddha Bowls. They’re also called Hippie Bowls, Bliss Bowls, Glory Bowls. Take your pick.
It’s a simple concept. Use a good sized bowl and fill it with goodness.
Your base can be a grain, like brown rice or cous cous, or it can be greens, like spinach or lettuce, or even pasta will work as a base.
Layer on lots of vegetables. They can be raw or roasted, however you like them.
Add some protein. Chicken, tofu, beans.
Garnish with seeds, nuts, olives, artichoke hearts, look in the fridge and pantry and see what you come up with.
Finally, use a dressing of your choice.
Our dinner tonight started with ramen noodles as a base (I know, but I didn’t have time to make rice.)
I roasted asparagus and mushrooms, and grilled chicken breast.
We used just a touch of teriyaki sauce drizzled on top.
This is a good way to pile on the veggies.

Egg Roll Noodle Bowl

egg-roll-bowl

I found this recipe on Taste of Home and since I love egg rolls but hate the deep fried fat, I made it the other night.  It was just as good as I expected it to be.  Lee loved it. A generous 1 1/2 cup serving is only 302 calories.  The original recipe called for ground pork.This picture is from the Taste of Home website.

EGG ROLL NOODLE BOWL
1 tablespoon sesame oil
1/2 pound ground turkey
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmuric
1/4 teaspoon pepper
1 bag cole slaw shredded cabbage
2 large carrots, shredded
4 oz. rice noodles
3 green onions, thinly sliced
Additional soy sauce if desired
Directions
In a large skillet, heat oil over medium-high heat. Cook and crumble ground turkey intil browned. Stir in soy sauce, garlic, and seasonings. Add cabbage and carrots. Cook until vegetables are tender.
Cook rice noodles according to package directions. Drain and add immediately to pork mixture, tossing to combine. Sprinkle with green onions. Serve with additional soy sauce.
Yields 4 servings 302 calories, 33 carbs each.

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