NormOwn
Paprika Chicken – 158
I’m back! It’s been a while since I’ve been able to post or even been able to do much cooking…New Year’s started out so nice, Eric and I had a great New Year’s Eve at home – just the two of us – a few drinks, some snacks, music, dancing – just perfect. The next morning we slept late, had a great brunch of Polenta, Sausage & Egg. It was after we cleaned up from brunch that disaster struck. After putting everything away and starting the dishwasher, we went to our respective offices and checked our email (yes, we are addicted). Upon returning to the kitchen, Eric yelled (something along the lines of “Oh Shit!!), and I came running. The kitchen floor was covered in water. At first we thought the sink as leaking – nope, under the sink – nope…..oh no, it’s the dishwasher. We opened the dishwasher and found it still full of water (just a tip, it’s a bad idea to open the dishwasher when it’s full of water). We began to panic, it’s New Year’s Day, are we actually going to be able to find (or afford) a plumber on a holiday? Fortunately, Eric has a guitar player friend who is also a plumber. So, as much as he hated to bother him, Eric gave him a call. It turned out that he’d already been called out once that morning and was more than happy to come over and help us 😀 A few hours later we got the bad news. The water pipe running from our kitchen to our septic was going to have to be replaced. Apparently when the house was originally built they decided that a 40 foot length of pipe didn’t need to have any angle on it. Our plumber couldn’t come back with all of the necessary parts until Friday. So after almost a week without running water in the kitchen, we are now back in business.
So after that very long explanation, I’m back to being able to cook and wash dishes in my kitchen and get back to posting recipes. This is a new variation on something I made quite a long time ago. This is, of course, a healthy version at barely 300 calories per serving – what a great way to kick start your New Year’s Resolution to get healthy!!
Paprika Chicken
1 lb. boneless, skinless chicken breasts, cut into cubes
3 Tablespoons whole wheat flour
1 teaspoon black pepper
1 Tablespoon olive oil
1/2 cup onion, sliced
3 cloves garlic, chopped
1/2 cup mushrooms, sliced
3 Tablespoons paprika
1/2 teaspoon crushed red pepper flakes
1 – 15 oz. can diced tomatoes, no-salt added
1 cup low-sodium, fat-free chicken broth
1 Tablespoon cornstarch
1/4 cup plain, fat-free yogurt
1 – 12 oz. bag whole wheat noodles, cooked according to package directions (no salt)
In a plastic or paper bag combine the flour and black pepper. Place chicken in bag and shake well. In a skillet, over medium-high heat, add olive oil and coated chicken pieces. Cook until the chicken is lightly browned on each side. Add onion, garlic, and mushrooms; continue cooking until the onions are softened and the mushrooms begin to brown. Add paprika, pepper flakes, tomatoes, and broth (reserve about a Tablespoon of the broth in a small bowl). Bring mixture to boiling; reduce heat. Simmer for about 10 minutes (this is a good time to cook the noodles). Stir cornstarch into the reserved broth until smooth. Add to the chicken mixture and stir continuously for 2 -3 minutes or until mixture thickens. Turn off heat. Mix in the yogurt. Pour mixture over the cooked noodles; mix well. Done!
True “healthcare” doesn’t need to be expensive or come from a doctor
Eric wrote a great article today and I thought you all would enjoy reading it 🙂
According to a recent report from the Kaiser foundation, the number of Americans lacking health care has now swelled beyond 50 million, or roughly the population of Spain. Approximately one out of every six people living in America today, one of the wealthiest nations on earth, cannot realistically afford medical treatment if and when needed. This statistic was part of a recent Huffington Post article that explored some inefficiencies and redundancies of our current health care insurance “system”. After reading through many of the comments from readers at the end of the article I became frustrated at how few of us understand the big picture of what is going on in our country in regards to “health care”.
The US healthcare system does not work, and cannot work for most Americans. It is a grossly overpriced, inefficient, and ineffective system that, in conjunction with the big insurance companies, big food, big Pharma (and propelled by big media) thrives on people being sick. And as long as we all buy into the false wisdom put forth by these mega-corporations, we will remain an unhealthy nation. We have been burdened with an epidemic of obesity (by 2015, 75% of adults will be be overweight, 41% will be obese), and largely preventable chronic diseases, which have now passed smoking as the number one cause of avoidable death in our country. One recent report by the Milken Institute “An Unhealthy America: The Economic Burden of Chronic Disease” estimating this annual cost to our economy to be more than $1 trillion, likely reaching $6 trillion annually by 2020 (a sick population, while costly to you and me, is highly profitable to these corporations). We eat toxic food, live sedentary lifestyles, and treat illnesses with drugs that often make us sicker. This dynamic is at the heart of our “healthcare” system, and, sadly, this is simply not understood by most Americans.
My wife and I are self-employed and cannot afford health insurance, we go without as it is not even an option for us. To avoid the costly expense of doctors, hospitals, and prescription drugs, we work hard to live a healthy lifestyle. This requires learning about nutrition, preparing healthy foods, exercising regularly and staying physically active – this is our approach to healthcare and we call it “Do It The Hard Way”. We are “caring for our health” by investing in it constantly. While this approach does not make us immune to all potential health problems, it does reduce the likelihood of many of them, and prevention is the best approach in my book.
There are certainly many people with life-threatening illnesses that could not survive for long without their health care. It is these people, along with those injured in car accidents, by gunshots, etc. that the healthcare system should exist to serve. But for the rest of us, there are choices we can make every day that will improve our own health, and the health of our children. Don’t let type II diabetes render you or a loved one dependent on insulin and doctors for the rest of your life, for most, this disease can be eliminated by eating the right foods and weight loss. Don’t treat high blood pressure with drugs, treat it with good food and a jog at the park. These kinds of solutions are much less costly, and you can do them yourself. I recently read an insightful article “Being healthy is a revolutionary act” by Pilar Gerasimo that helps define more broadly what we are all up against.
So while the rest of us are waiting for the “sick care” system to improve, why not take health into your own hands and become our own personal “healthcare” providers, providing good health to ourselves and our families through healthy lifestyles. As most of us no longer have a choice in the matter, we’d be foolish not to.
“Decide, Commit, Succeed!”
Zucchini Quiche – 159
This is a really simple vegetarian dinner that comes together really quick, has an easy clean up and tastes heavenly! I like to just have a simple salad with it, and you’re done. My favorite way to make this meal is to throw it together, place it in the oven, and then relax in a hot bath while it’s cooking. The timing is perfect 😉
Zucchini Quiche
3 cups zucchini, diced
1 small onion, chopped
2 cloves garlic, minced
1 cup Whole Wheat Bisquick
1 cup Egg Substitute (equal to 4 eggs)
½ cup Canola oil
½ cup low-fat cheese, grated
½ teaspoon oregano
1/2 teaspoon basil
1 teaspoon parsley
1/8 teaspoon pepper
Preheat oven to 350° and spray 9” pie plate with non-fat butter flavor cooking spray. Mix all ingredients together in a large bowl. The mixture will be very thick, don’t worry – it supposed to be. (Click on the images below) Pour into buttered pie plate. Bake at approximately 35 to 45 minutes until knife inserted in center comes out clean.
Chocolate Cheesecake – 160
Ok, I’m going to admit right upfront – this is not the healthiest recipe on my blog! My son asked me for chocolate cheesecake for his birthday and I couldn’t just say no and I couldn’t feed him a saturated fat filled, sugar loaded calorie bomb. So I came up with this; not perfect, but very delicious and…..well, the almonds are very healthy 😈 Happy Holidays!!
Chocolate Cheesecake
1 Oreo cookie pie crust (I know, I know…I cheated….)
1 – 1 oz. pkg. sugar free, fat free instant pudding, chocolate flavor
1 – 1 oz. pkg. sugar free, fat free instant pudding, cheesecake flavor
3 1/4 cups skim milk
1 – 8 oz. pkg. fat free cream cheese
1/3 cup sliced almonds
Mix chocolate pudding mix with 1-1/2 cups milk; whisk for 2 minutes. Place in refrigerator for 30 minutes. Mix cheesecake pudding mix with 1-3/4 cup milk; whisk for 2 minutes. Place in refrigerator for 30 minutes. Remove chocolate pudding from refrigerator, using an electric mixer on low speed blend the cream cheese into the pudding until well mixed. Pour chocolate mixture into pie crust. Spread cheesecake pudding over the chocolate layer. Place into refrigerator for at least 30 minutes. Remove from fridge and sprinkle with sliced almonds. Try to eat only one slice 🙂
Mexican Stir Fry – 161
This is one of my favorite recipes. It’s super fast, really good for you and takes very little time to cook. Of course, having my prep cook (I mean sous chef 🙂 ) chopping up the veggies first is a big help! Even if you don’t have your own sous chef, it’s still a really quick meal to prepare and it makes a ton. You can vary the amounts of spices to make it as hot or mild as you like. We like ours pretty spicy!
At less than 300 calories per serving, you can feel good about pairing it with an icy cold beer (or two)!!
Mexican Stir Fry
1 diced green pepper
1 diced yellow pepper
1 diced orange pepper
½ cup diced onion
2 cloves garlic, minced
¼ cup diced jalapeno peppers
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 Tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried red pepper flakes
1 – 15 oz. can diced tomatoes, no salt added
2 bags Success Brown Rice, cooked and drained
1 – 15 oz. can low-sodium black beans, drained & rinsed*
1 – 16 oz. can low-sodium chick peas, drained & rinsed*
Sauté the peppers, onion and garlic in a hot wok (or large saute pan) that has been sprayed with non-fat cooking spray. Sprinkle with spices and continue cooking until the veggies are just slightly soft. Add the jalapeno peppers and saute for 1 minute. Add the remaining ingredients, mix well, and let cook over low/med heat for a few minutes to blend the flavors. Serve topped with a sprinkle of Fat Free Cheddar Cheese.
*Variation – when I have leftover Baked Beans (recipe here) I substitute 2 – 3 cups of the leftover beans for the canned beans.
Chicken Corn Chowder – 162
What is better than a delicious, creamy, hot chowder on a cold night? How about a delicious, creamy, hot, healthy chowder on a very cold night? Coming right up….. 🙂
Chicken Corn Chowder
2 teaspoons margarine (I use Smart Balance Light)
1 teaspoon olive oil
1 lb. boneless, skinless chicken, cut into cubes
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon black pepper
4 – 5 red potatoes, diced
3 cups fat-free, low-sodium chicken broth
2 – 1/2 cups skim milk
1 Tablespoon cornstarch
1 – 14 oz. can no-salt added creamed corn
1 cup frozen whole kernel corn
Heat margarine and olive oil in large dutch oven over medium-high heat, add chicken, onion, and garlic; saute until chicken starts to brown. Season with sage, basil, thyme, rosemary and black pepper. Add potatoes, mix well. Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Add most of the milk; reserve about 1/4 cup, increase heat and bring to a fast simmer. Mix cornstarch with 1/4 cup of reserved milk and stir into chowder. Mix well and stir until thickened. Add corn and heat for an additional 1 – 2 minutes.
Pesto Salmon Pasta – 164 / Homemade Pesto 163
I love pesto, it’s delicious and really quick and easy to make. Pesto is one of the very first things I ever learned to make when I was about 12. At that time I didn’t even know it was called pesto. I found the recipe in a “teen” magazine and they called it green spaghetti. I’ve included my pesto recipe at the bottom; but you could also use a store-bought version, just look for one with only the basic ingredients and be sure it uses only extra virgin olive oil.
This recipe combines pesto with salmon and whole wheat pasta for a great tasting and good for you dinner that comes together in the time it takes to boil the pasta (even if you make your own pesto). Don’t be afraid of the 13 grams of fat, this is healthy fat, the kind your body needs 😀
Pesto Salmon Pasta
12 oz. salmon
1/4 cup pesto (recipe below)
1 – 14 1/2 oz. can diced tomatoes (no salt added)
1 – 16 oz. package whole wheat rotini (or any short cut pasta), cooked according to package directions (no salt added)
Place salmon into a frying pan (that has been sprayed with cooking spray) over medium-high heat. Break up the salmon into small pieces as it cooks. After about 3-4 minutes add in 2 Tablespoons of the pesto and continue cooking and stirring until the salmon is completely cooked through. Add in the diced tomatoes and cook for an additional minute or two, just until the tomatoes are heated. Mix the remaining 2 Tablespoons of pesto with the cooked pasta. Pour salmon mixture over the cooked pasta, toss and enjoy!
Homemade Pesto
2 cups fresh basil leaves, packed
1/4 cup low-fat grated Parmesan cheese
1/2 cup extra virgin olive oil
3 Tablespoons walnuts, chopped
3 cloves garlic, mincedPlace basil leaves into a food processor and blend until well chopped. Add each additional ingredient one at a time, blending well after each addition. Process until smooth, scraping down the sides occasionally.
What’s Wrong With Our Food System
I saw this video today and it is just too good not to share. I did share it on my facebook page, but that gets lost so easily. It’s only about five minutes long. I hope you will watch it and tell your friends about it. This kid is brilliant 🙂
Birke Baehr bio:
Birke Baehr wants us to know how our food is made, where it comes from, and what’s in it. At age 11, he’s planning a career as an organic farmer. At age 9, while traveling with his family and being “roadschooled,” Birke Baehr began studying sustainable and organic farming practices such as composting, vermiculture, canning and food preservation. Soon he discovered his other passion: educating others — especially his peers — about the destructiveness of the industrialized food system, and the alternatives. He spoke at TEDxNextGenerationAsheville in 2010.
Polenta, Sausage and Egg Brunch – 165
Another Sunday with no Patriots game, what’s up with that? Well, since they are going to be playing the Jets on Monday night football tomorrow night, I guess I can stand it. I usually like to post a football type food for Sunday afternoon, but since there’s no game, why not a brunch? This recipe is really easy and delicious. If you’ve never tried Polenta before, this is your chance. It is really versatile. You can make it creamy (like in this recipe) which will remind you of mashed potatoes, or you can slice it into patties and saute it with some olive oil and then serve it with pasta sauce. I buy it precooked at Whole Foods. The meatless “sausage” crumbles also comes from Whole Foods. I think other supermarkets are starting to carry these items too. I hope you’ll give this a try and let me know what you think.
In the spirit of full disclosure, I have to admit that I did not cook the egg. In fact, I can’t cook an egg. I can cook recipes with eggs in them, I can also boil an egg. I cannot fry, scramble, poach or omlettize an egg. This is just one more reason that Eric is truly the best prep cook in the world. Actually, I need to stop calling him a prep cook. I learned this week that the proper term for him would be Sous Chef.
sous-chef (sshf)
The chef who is second in authority in a restaurant or kitchen, ranking below the head chef (that would be me 🙂 ).
So here’s another big thank you to Eric, the world’s best Sous Chef!
Polenta, Sausage and Egg Brunch
1/3 of an 18 oz. sleeve of Food Merchants Organic Polenta with Garlic & Basil
1/3 of a 14 oz. sleeve Gimme Lean Ground Sausage Style crumbles
1/2 cup fat-free, low-sodium chicken or veggie broth, divided
1 clove garlic, minced
1/2 cup sliced mushrooms
1 – 6 0z. can no salt tomato paste
2 eggs, cooked over medium
Break up Polenta into chucks and place into a microwave safe bowl with 1/4 cup of the chicken broth. Heat on high for approximately 2 – 1/2 minutes, mixing well after each minute.
Meanwhile, place sausage crumbles into pan with olive oil over medium-high heat and begin cooking and breaking up. After the sausage starts to lightly brown and “crumble”, add garlic and mushrooms and cook until everything is lightly browned. Add tomato paste and stir until fully incorporated. Mix in 1/4 cup chicken broth and cook until the broth is almost fully absorbed.
To serve place Polenta in a bowl, top with sausage mixture, and top that with the cooked egg.
Blueberry Crisp – 166
I’ve been really bad about posting, I’m getting very behind in my 200 recipes in 400 days quest. I have no excuse, but I’ll make a couple anyway…Thanksgiving, Christmas shopping, helping my son move into his new home, working out, helping Eric with his book design….did I mention Christmas shopping??
I have several new recipes that I want to share, so I will start today! I figured since I’ve skipped so many days, I’d start with a yummy dessert to win back your support 🙂 Hope you like this one…leave me a comment and let me know!
Blueberry Crisp
2 cups fresh or frozen blueberries
1/4 cup Splenda
1-1/2 teaspoons corn starch
1 teaspoon lemon juice
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons whole wheat flour
1/2 cup quick cooking rolled oats
2 Tablespoons margarine (I use Smart Balance Light)
Preheat ovenn to 375°
In a bowl combine blueberries, Splenda, corn starch, and lemon juice, mix well. Pour into a 9″ square baking dish that has been sprayed with fat-free cooking spray.
In the same bowl combine flour, brown sugar, cinnamon, oats, and margarine. Mix with a fork until well blended and crumbly. Spread mix over the berries and bake for 40 minutes. Let cool slightly before serving.
It is the best served warm with a little fat-free, sugar-free vanilla frozen yogurt!