Tuesday, April 26, 2011

April 25th thru 30th

Well this is all I got so I might as well go ahead and post it!

Monday & Tuesday - hubby's got stuff going on and I need to finish up some leftovers

Wednesday - Black Bean and Veggie Quesadillas

Thursday - dinner at a friend's & making brownies :)

Friday - Indian Butter Chicken (Crock pot)
---except I can't find any garam masala so I guess we'll see if this actually happens!

Saturday - French Dip Beef Sandwiches au jus (Crock pot)
AND I might even be ambitious and make my own french bread rolls! HAH we will see :)

Friday, April 8, 2011

5 ingredient recipes! - Chicken in Garlic Lime Sauce

Another Vocalpoint recipe that I am planning on trying...

Chicken in Garlic Lime Sauce
This is an easy weeknight dish that can be marinated the night before and baked for a nutritious and tasty meal. You can also use the marinade with tofu or tempeh if you’d like a vegetarian option.

Serves 4

5 boneless, skinless chicken thighs (or 4 chicken breasts)
1 fresh lime, zest and juice
1 cup chicken stock
2 tsp cornstarch
2 tsp minced garlic (about 2 cloves)

1. Marinate the chicken thighs in a plastic freezer bag with half of the lime zest and juice, and half of the garlic for 2 to 4 hours. If you need more liquid to cover the chicken, add ½ cup of water.

2. Preheat oven to 350 degrees. Pour the remaining marinade into a small saucepan and add the chicken stock, cornstarch, the rest of the lime zest and juice, and garlic. Whisk vigorously until smooth.

3. Heat the saucepan over medium heat until it reaches a boil, stirring frequently. Spray a 2-quart baking dish with a nonstick spray and arrange the chicken pieces, then pour the sauce over the chicken thighs.

4. Bake at 350 degrees for 20 to 30 minutes until chicken is cooked through. Spoon the sauce over the chicken when serving. Serve with rice or mashed potatoes.

5 ingredient recipe! - Italian Quesadillas

Found this recipe at Vocalpoint and thought it sounded worth trying!

Italian Quesadillas

Change up your regular quesadillas with some Mediterranean flavors. Eggplant can be substituted for the pancetta or pepperoni for a vegetarian version. Lightly salt sliced rounds of eggplant, let stand for a few minutes, then pat off the moisture and salt with a paper towel.

Serves 4

8 large soft tortilla wraps
12 slices provolone cheese
12 thin slices pancetta, pepperoni, or thinly-sliced eggplant rounds
2 tomatoes, finely diced
2 tsp dried basil (or 1/3 cup chopped fresh basil)

1. Assemble each of the filler ingredients above on four tortilla shells, using 1/4 of each ingredient per tortilla. Gently press a second tortilla on top of the ingredients.

2. Heat a large dry skillet over medium-high heat. Carefully transfer one quesadilla at a time to the skillet and press down firmly with the back of a spatula. When cheese begins to melt and the bottom browns, gently flip the quesadilla to brown the other side. Remove from skillet and prepare the rest of the quesadillas the same way.

3. Cut quesadillas into six pieces and serve with sour cream or marinara sauce.

Nutritional info per serving: 762 calories, 37.2 g fat, 42.5 g carbohydrates, 55.6 g protein, 1.6 g sodium, 74.8% daily value of calcium.