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Monthly Archives: July 2013

Chicken Tetrazzini with Spaghetti Squash (GF)

For those of you who are on Medifast, I plan to remake this into a Medifast friendly recipe : )

Ingredients

  • 1 medium spaghetti squash
  • 6 chicken breasts
  • 1 cup heavy whipping cream
  • 1 (15 oz) can reduced sodium chicken stock
  • 3 stalks celery, chopped
  • 8 oz baby bella mushrooms, chopped
  • 3 cloves garlic, small dice
  • 1/2 large onion, small dice
  • 1 tbsp cornstarch
  • 1/4 cup cold water
  • 1/3 cup Parmesan, shredded
  • Ground thyme
  • Salt
  • Garlic powder

1. Preheat oven to 425. Season both sides of the chicken with salt, garlic powder, and thyme. Rub the spices in. In a large skillet, cook the chicken over medium-high heat until brown and thoroughly cooked, about 15 – 20 minutes. Remove chicken to a cutting board. Cut into small chunks, about the size of a penny.

2. Very carefully cut several holes in the spaghetti squash. Place on a microwaveable plate, cover with plastic wrap, and microwave for 10-12 minutes. Remove from microwave and let cool for 10 minutes.

3. In the same skillet, add 1/4 cup of chicken stock to deglaze the pan. Use a flat edged spatula to coax the brown goodness off of the skillet. Add the rest of the chicken stock and the cream. Stir. Cook for 5 minutes. In a small bowl, stir the corn starch into the cold water. Add the mixture to the sauce. Simmer over medium heat for 15 – 20 minutes or until it begins to thicken.

4. In a medium skillet cook the onions and garlic over medium heat for 1 minute. Pour the mushrooms on top, do NOT stir, lower heat to low. Season with salt, thyme, and garlic powder. Cook for 5 minutes. Add the celery, stir, and cook for another 5 minutes. Remove from heat.

5. Add the chicken to the sauce. Using a slotted spoon, spoon the mushroom mixture into the sauce. You don’t want to water down the sauce by adding the mushroom juice. Stir until everything is coated in sauce.

Chicken Tetazzini Sauce

6. Cut the spaghetti squash in half lengthwise – from tip to tip. Using a fork, remove the seeds and any tough flesh from the center. After all seeds are removed, use the fork to shred the flesh. Place the flesh in a large bowl and season with salt.

7. PAM a 9 x 13 glass casserole dish. Pour the spaghetti squash into the casserole dish and spread evenly. Pour the sauce on top and spread evenly. Top with shredded Parmesan.

Chicken Tetazzini

Bake for 15 minutes. Let the dish sit for a few minutes before serving. Make sure you try it before you add anything extra like parsley or Parmesan on top. I think it’s already perfection!

Chicken Tetrazzini

Recipe created by Me! : D

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Posted by on July 27, 2013 in Chicken, Gluten Free, Pasta

 

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Ham and Spinach Pesto Zucchini Lasagna (Gluten Free)

Pesto ingredients

1 tbsp basil paste
1 tbsp garlic paste
½ bunch of parsley, finely chopped
1 tsp lemon juice
1 tsp olive oil

Lasagna Ingredients

  • 2 medium-large zucchini, peeled
  • 1/4 cup cold water
  • 1 tbsp corn starch
  • 1 cup fat free milk
  • 1/3 cup pesto, I don’t like store bought pesto, so I make my own, recipe is below
  • 1 – 10oz package of frozen spinach
  • 1 – 15oz container of ricotta cheese
  • 1 1/2 c cooked ham, diced small
  • 1/2 cup 2% mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp dried oregano leaves

1. Preheat oven to 350. Place the frozen spinach on a plate. Place plate in the microwave and defrost for 5 minutes, flip the spinach, and defrost for 5 more. Spinach should now be thoroughly thawed. Place spinach in a strainer and push out all of the excess liquid. If you are making the pesto from scratch, combine all ingredients in a small bowl and stir well. Combine the spinach and pesto in a medium bowl.

2. Pour the milk into a small saucepan and heat over medium heat. Cook for 5 minutes. In a small bowl, combine the cold milk and corn starch. Add to the milk. Stir the mixture, raise the heat until the mixture bubbles, and cook until thick, about 10-15 minutes. Remove from heat. Reserve ¼ cup of the milk mixture and pour the rest into the pesto and spinach mixture.

3. Using a mandolin or chef knife, slice the zucchini into thin strips. Fill a medium sauce pan and bring to a boil. Add 5-6 zucchini strips at a time and boil for 1 ½ minutes. Using tongs, remove the strips from the boiling water and place on a flat surface lined with paper towels. Repeat until all slices are cooked.

5. In a 9×13 glass casserole dish, pour in half of the spinach mixture. Sprinkle ½ cup of dices ham over the spinach mixture. Add a layer of half of the zucchini slices. In a medium bowl, combine the ricotta cheese and ¼ cup of reserved milk mixture. Using the back of a spoon, spread half of the ricotta cheese mixture on top of the zucchini slices. If you’re having issues spreading the ricotta, try starting in a corner and slowly spreading out. Sprinkle with mozzarella cheese. Repeat these steps. Spinach, ham, zucchini, ricotta, mozzarella. Top with shredded Parmesan and sprinkle with parsley flakes and oregano leaves.

Ham and Spinach Pesto Lasagna Layers

Bake for 35 – 40 minutes or until bubbly and lightly browned.

Ham and Spinach Pesto Lasagna

Let the lasagna sit for 10 minutes before cutting and serving.

Ham and Spinach Pesto Lasagna

Based off of a recipe found at Better Recipes

 
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Posted by on July 26, 2013 in Gluten Free, Pasta, Pork

 

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Chicken Salad with Bacon

This chicken salad can be eaten by itself, in a pita pocket, on sandwich bread, in a wrap, or my favorite, in a lettuce cup.

Chicken Salad with Bacon

Ingredients

  • 5 chicken breasts
  • 6 slices of bacon
  • 1 avocado (optional – I preferred it without), chopped into smallish pieces
  • 1 cup plain nonfat Greek yogurt
  • 1 tbsp light miracle whip
  • 3 celery stalks, cut in half lengthwise then chopped
  • 4 green onions, sliced
  • 1/2 tsp lime juice
  • 1/2 cup cilantro, chopped
  • 1/2 tsp salt

1. In a large skillet, cook the bacon over medium-high heat. Turn after a few minutes, once the side facing down has turned crisp. Once both sides are crisp, remove from pan and place on a plate covered in paper towels to remove the grease.

2. In the same skillet you just cooked the bacon in, add the 5 chicken breasts. Lower heat to medium and cook for 3 minutes. Using a spoon, remove all of the liquid from the pan. Continue to cook the chicken until both sides are a deep golden brown. Using a knife, cut into the largest chicken breast to ensure it is cooked all the way through. You do not want to see any pink. Remove the chicken from heat and place on a cutting board.

3. Cut the chicken into 1/2 inch thick strips, then into very small slices, almost shredding the chicken. I used a fork to hold the chicken and a paring knife to cut it. The combination worked very well. Add the chopped/shredded chicken to a large bowl. Cut up or tear – I enjoyed tearing it with my hands – the bacon into small pieces, about the side of your pinkie nail. Add to the large bowl. Add the chopped avocado, green onions, celery, and cilantro.

4. In a small bowl, combine the Greek yogurt, miracle whip, lime juice, and salt. Mix thoroughly. Add the dressing to the large bowl and stir until incorporated.

Garnish with more cilantro leaves or chives if desired.

I served mine as soon as I was done making it but it tastes even better when it sits overnight. I ate mine on leafs of iceberg lettuce, folded in half like a hot dog. Was delicious! Other likes to eat their chicken salad in spinach tortillas. They were almost as good, I just prefer to not eat grains : )

Chicken Salad with Bacon

Recipe created by Me : D

 

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Stuffed Zucchini Boats (Medifast)

Zucchini Boats

Ingredients

  • 1 heaping tbsp light sour cream
  • 3 slices bacon
  • 3 slices turkey bacon
  • 8 oz baby bella mushrooms, diced
  • 4 medium zucchini
  • 1/4 c onion, diced
  • 2 cloves garlic, finely chopped
  • 1/4 c parmesan cheese, shredded
  • 1/2 tsp ground thyme

1. In a large skillet, cook both bacons over medium-high heat, flipping when crispy. Remove from heat and place on a plate covered in paper towels to remove grease. Drain the grease from the bacon skillet, but keep the skillet.

2. In the same pan, add the onion, garlic, mushrooms, ground thyme, and salt. Lower heat to medium and cook for 3 minutes. Stir and continue cooking until mushrooms have softened and browned.

3. Wash the zucchini and slice in half lengthwise – do NOT cut off the ends. Using a melon baller or a metal teaspoon, scoop out the center of the zucchini, leaving some flesh on the sides. Be careful to not scoop to deep.

Empty Zucchini Boat

Place the flesh you just scooped onto a cutting board and chop finely – I used a food processor.

4. In a large bowl, add the sour cream and zucchini flesh. Stir. Using a slotted spoon, scoop out the mushroom mixture – you don’t want to use any of the liquid left in the pan. Chop the bacon – or tear with your hands — into small pieces. Add the bacon to the bowl. Stir until all ingredients are well integrated.

5. Place the empty zucchini boats into 2 greased (PAMed) 9 x 13 glass dishes. Spoon the filling mixture into the boats. Top with grated parmesan cheese. Bake at 350 for 20 – 25 minutes or until the zucchini have softened.

Zucchini Boats

Recipe created by Me : D

 
 

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Marinated Mushroom and Asparagus Warm Salad

Marinated Mushroom and Asparagus Warm Salad

Ingredients

  • 8 oz fresh baby bella mushrooms
  • 1 bundle of fresh asparagus
  • 4 green onions
  • 1 small/medium zucchini
  • 1 tbsp white balsamic vinegar
  • 1/2 + 1 tsp salt

1. Fill a medium sauce pan with water, add 1 tsp salt, and bring to a boil. While you are washing the asparagus, snap the hard ends off. You should be able to gently bend the spears in your hands and it should naturally snap about 1/2 way to 1/3 of the way from the bottom. Once the pot is boiling, add the asparagus and cook for 3 minutes. Remove promptly and place into a large bowl filled with cold water and ice. Remove after 2 minutes.

2. Leaving the stems intact cut the mushrooms into quarters. Cut the ends off of the zucchini and slice in half lengthwise. Cut each half into 1 inch long sections. Cut each section into 3 – 4 slices. Add the mushrooms and zucchini to a medium skillet and cook over medium-low heat. Season with 1/2 tsp salt and cook until the mushrooms are a deep brown. Stir occasionally, don’t let the zucchini overcook. Remove from heat.

3. Using a slotted spoon – careful not to get any of the liquid – place the mushrooms and zucchini into a large bowl. Cut the green onions into inch long pieces then slice those in half lengthwise. Add the green onions to the large bowl. Cut the asparagus spears into 1 inch long pieces. Add the asparagus to the bowl. Add the white balsamic vinegar and stir. Be sure to coat all the veggies in the vinegar.

Based off of the recipe found on fig & fork

 

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Peanut Butter Chocolate Chip Cookie Dough Bites (Gluten Free)

Makes about 20 small balls. I like them small enough to just pop into your mouth instead of take a bite out of.

Peanut Butter Cookie Dough Bites

Ingredients

  • 1/4 cup peanut butter
  • 1/4 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup raw oatmeal, gluten free if needed, I just used Quaker
  • 1/4 cup dark chocolate chips

1. In a small bowl, combine all ingredients. Stir with a wooden spoon or use your hands. Using your hands, shape the dough into small balls, about the width of a penny.

If the dough is too dry, add more peanut butter, if it is too sticky, add more oatmeal.

If you’re having issues rolling them into balls, stick it in the fridge for 20 minutes or so.

I did not like that taste or consistency of the balls once they were refrigerated. They do not have to be refrigerated after you are done, but you should store them in an air tight container.

You can store these in the fridge for a few weeks or in the freezer for months.

Recipe based off of the recipe found at Averie Cooks

 
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Posted by on July 19, 2013 in Gluten Free, Sweets

 

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7 Layer Salad (Medifast)

My coworkers love this salad and several people asked for the recipe. This recipe has been in the family for generations. We always make it for holiday gatherings. It goes great with honey baked or spiral ham.

7 Layer Salad

Ingredients

  • 1 head of iceberg lettuce
  • 1 head of butter lettuce
  • 4 boiled eggs, whites only, sliced
  • 8 slices of bacon or turkey bacon, diced
  • 1 cup green onions, chopped
  • 1 cup of celery, diced
  • 10 oz frozen green peas, uncooked
  • 1 + tbsp sugar
  • 1 + cup light miracle whip or mayo
  • 1/2 cup shredded cheddar cheese, reduced fat

1. I usually use either a 9×13 glass or plastic dish or a large glass bowl. Shred iceberg lettuce into your dish. Shred the butter lettuce into the dish. In this order, layer on the egg, bacon, green onions, celery, and frozen peas.

2. In a small bowl, mix 1 tbsp sugar and 1 cup miracle whip. Starting at one of the edges, use the back of a spoon to spread the dressing. Adding a tbsp at a time, continue to use the spoon to spread the dressing across the top of the salad. I use a painting motion, pretend you’re painting a canvas. If you used a 9 x 13 dish, you probably need more dressing. If so, mix another 1 tsp sugar and 1/4 cup miracle whip until you’ve covered the salad with a thin layer.

3. Top the salad with the shredded cheddar cheese. Cover with plastic wrap and refrigerate overnight.

Recipe created by My family : D

 

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