1.
I forgot how good this was... It takes a bit of time, but it's so worth the effort!Chicken Pot Pie (adapted from America's Test Kitchen)
Serves 8
INGREDIENTSFilling:
1 1/2 lb. boneless, skinless chicken breast
3 cups low-sodium chicken broth
1 T. canola oil
1 medium onion, chopped fine
3 medium carrots, peeled and cut into 1/4" rounds
2 celery ribs, chopped fine
Salt & pepper
1 t. soy sauce
1 T. tomato paste
3/4 cup frozen peas
1/2 stick unsalted butter
1/2 cup all purpose flour
1 cup milk
2 t. lemon juice
3 T. parsley, chopped fine
Topping:
1 cup all purpose flour
1 cup whole wheat flour
2 t. baking powder
3/4 t. salt
1/2 t. pepper
1/8 t. cayenne pepper
6 T. cold butter cut into 1/2" cubes
1/4 cup grated Parmesan cheese
3/4 cup light sour cream
DIRECTIONS
1. Preheat oven to 450 degrees. Bring chicken and broth to a simmer in a covered pot. Cook until chicken is done, 8-12 minutes. Transfer chicken to a large bowl and reserve liquid.
2. Meanwhile, make the topping by whisking together flours, baking powder, salt, pepper, and cayenne in a large bowl. Sprinkle butter cubes over the top. Use your fingers to rub butter into flour until it resembles coarse meal. Stir in Parmesan and sour cream until combined. Line a baking sheet with parchment paper and crumble flour mixture on top into 1/2" pieces. Bake 10 minutes until just starting to brown.
3. Heat oil in empty pot over medium heat. Add onion, carrot, celery, 1/4 t. salt, 1/4 t. pepper, soy sauce and tomato paste and cook 5 minutes, or until tender. Cut chicken into bite-sized pieces and transfer cooked vegetables and peas to bowl with chicken.
4. Melt butter in empty pot over medium heat. Sprinkle flour on top and whisk 1 minute. Slowly whisk in reserved chicken broth and milk until thickened. Remove from heat and stir in 1/2 t. salt, 1/4 t. pepper, and lemon juice. Pour sauce through a fine mesh strainer into bowl with chicken and vegetables. Add parsley, stir mixture and pour into a 9"x13" baking dish. Scatter crumble topping evenly over the filling. Bake 12 minutes or until topping is browned and filling is bubbling.
2.
This was surprisingly good! I usually find stir fry recipes to be super bland and to involve way too much prep work for the amount of time the food is in the pan. This was tasty and I made the entire dish in the time it took to cook the rice!
Serves 4
INGREDIENTS
1 cup white rice
4 t. canola oil, divided
1 lb. beef sirloin, sliced into thin strips
Cumin
Salt & Pepper
1 onion, sliced thin
1 red bell pepper, sliced thin
3 cloves garlic, mince
1/2 t. sugar
2 T. low sodium soy sauce*
2 T. red wine vinegar
Red pepper flakes for serving
DIRECTONS
Cook rice according to package instructions. Meanwhile, heat 2 t. oil in a large skillet over medium high heat. Add half of beef and sprinkle with cumin, salt, and pepper. Cook about 5 minutes or until beef is seared. Transfer beef to a plate and repeat process with remaining oil and beef. Add onion, bell pepper and garlic to empty pan and cook for 3 minutes. Add 1/2 t. salt, sugar, soy sauce and vinegar. Return beef and any accumulated juices to pan and stir to coat. Serve with rice and red pepper flakes.
3.
And while we're on the subject of stir frying, here's a yummy, sweet version with red peppers and chicken that I make pretty regularly!
Serves 4
INGREDIENTS
1 cup rice
2 T. canola oil, divided
1 lb. chicken breast sliced into 1/4" strips
1/4 cup honey
2 T. rice vinegar
2 T. low sodium soy sauce*
1 T. ground ginger
2 garlic cloves, minced
3 red, orange or yellow bell peppers, thinly sliced
Cilantro for serving (optional)
DIRECTIONS
Cook rice according to package instructions. Meanwhile, heat 1 T. oil in a large skillet over medium-high heat. Cook chicken about 5 minutes until opaque and then transfer to a plate. While chicken cooks, stir together honey, vinegar, and soy sauce in a small bowl. Set aside. Heat remaining 1 T. oil, ginger, and garlic in the empty skillet while stirring for about 30 seconds. Add peppers and cook 3 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and stir to coat. Cook until sauce thickens, about 3 minutes. Serve over cooked rice and garnish with cilantro, if using.
4.
And I love these beef skewers! They are so simple and delicious and remind me of warmer days!
Beef with Zucchini and Mint (adapted from Whole Living) - GF, DF
Beef with Zucchini and Mint (adapted from Whole Living) - GF, DF
Serves 4
INGREDIENTS
1 cup rice
3 scallions, thinly sliced
Cooking spray
8 oz. sirloin steak, cut into 1/2" cubes
4 8-inch wooden skewers, soaked in water
2 zucchini, halved and cut into spears
Salt & pepper
Olive oil
Red pepper flakes
1/2 cup fresh mint leaves, chopped
1 lime cut into wedges
DIRECTIONS
Cook rice according to package instructions. Stir in scallions. Meanwhile, preheat a grill pan over medium-high and spray with cooking spray. Thread steak on skewers. Season steak and zucchini with salt and pepper and drizzle with olive oil. Grill, turning, until cooked through and blackened in parts, 6-8 minutes. Serve over rice with red pepper flakes, mint and lime wedges.
5.
This one takes a bit more time, but it's nice for special occasions! I love serving it with garlic mashed potatoes.
Serves 4
INGREDIENTS
INGREDIENTS
4 chicken cutlets
Salt & pepper
1/2 cup flour
18 whole wheat saltine crackers, finely crushed
3 large eggs
1/2 cup Parmesan cheese, grated
1 cup canola oil
2 cups jarred tomato sauce of choice
8 oz. shredded mozzarella
DIRECTIONS
1. Preheat oven to 350 degrees. Place 1 chicken cutlet inside a resealable plastic bag and use the flat side of a meat mallet to pound it to 1/4" thickness. Repeat with remaining cutlets. Season with salt and pepper.
2. Heat canola oil in a large straight sided skillet over medium-high heat. Place flour in a large, shallow dish. Whisk eggs and Parmesan together in a second large, shallow dish. Place crushed crackers in a third large, shallow dish. Coat each chicken cutlet in flour, egg, and then cracker crumbs.
3. When oil is hot and sizzles when a pinch of flour is dropped in, add 2 cutlets to the skillet. Cook 3 minutes per side or until golden brown. Transfer to a rimmed baking sheet and repeat with remaining 2 cutlets.
4. Top each cutlet with 1/2 cup tomato sauce and cover with mozzarella. Bake 10 minutes or; until cheese is melted and sizzling. Then put under the broiler an additional minute until cheese starts to brown.
Salt & pepper
1/2 cup flour
18 whole wheat saltine crackers, finely crushed
3 large eggs
1/2 cup Parmesan cheese, grated
1 cup canola oil
2 cups jarred tomato sauce of choice
8 oz. shredded mozzarella
DIRECTIONS
1. Preheat oven to 350 degrees. Place 1 chicken cutlet inside a resealable plastic bag and use the flat side of a meat mallet to pound it to 1/4" thickness. Repeat with remaining cutlets. Season with salt and pepper.
2. Heat canola oil in a large straight sided skillet over medium-high heat. Place flour in a large, shallow dish. Whisk eggs and Parmesan together in a second large, shallow dish. Place crushed crackers in a third large, shallow dish. Coat each chicken cutlet in flour, egg, and then cracker crumbs.
3. When oil is hot and sizzles when a pinch of flour is dropped in, add 2 cutlets to the skillet. Cook 3 minutes per side or until golden brown. Transfer to a rimmed baking sheet and repeat with remaining 2 cutlets.
4. Top each cutlet with 1/2 cup tomato sauce and cover with mozzarella. Bake 10 minutes or; until cheese is melted and sizzling. Then put under the broiler an additional minute until cheese starts to brown.
