May 22, 2013

Denise’s Asian Chicken Soup

Posted by Jennifer (The RD) on May 22, 2013

My sister made this chicken soup for my mom when she was not feeling well.  It was so good I asked her for the recipe.  Turns out, it was her own creation.  It’s really good!

INGREDIENTS:

1 quarts chicken broth or stock

1 chicken breast

1 cup snow peas or sugar snap peas, trimmed

1 cup fresh shiitake mushroom caps, cleaned and sliced

handful of maifun (rice noodles) cut into 3-4 inch strands

1 cup small grape tomatoes

1/2 cup fresh cilantro, chopped coarsely

2 tsp.  super thin slices of fresh ginger

salt and pepper to taste

 

Season the chicken breast with salt and pepper.  Saute the chicken just until no longer pink in the middle.  Set aside and shred when cool.

Heat 2 quarts of chicken broth or stock in a stockpot over medium heat.

Ad the sliced shiitake and rice noodles to the broth and simmer for about 10minutes.  Add the shredded chicken, snow or sugar snap peas, grape tomatoes, cilantro and ginger and simmer for another 10 minutes

You can also add other vegetables like bean sprouts, baby corn, or whatever you feel like having.  :)

 ♥ ♥

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May 20, 2013

Surprise Recipe Swap: Morsels of Life

Posted by Jennifer (the student) on May 20, 2013
HungryLittleGirl

I am so excited to be participating in my third Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Morsels of Life blog. This food blog has a large selection of all types of recipes and has the cooking philosophy of using everyday materials that are easy to prepare. After studying all the recipes I narrowed it down to three recipes Honey Lemon Chicken, Cranberry Glazed Meatballs and White Pizza. In the end, I choose the Cranberry Glazed Meatballs and I am sure glad I did because they were so tasty and very easy too. Take some time and explore the recipe collection at Morsels of Life.

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Cranberry Glazed Meatballs

by  at Morsels of Life
Flavorful, moist meatballs bathed in a tart yet sweet cranberry sauce for a savory contrast.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients:
  • 14 oz can jellied cranberry sauce
  • 1/2 cup Panko bread, crumbs
  • 1 egg
  • 1 pound ground meat
  • 2 tablespoons milk
  • 1/2 tablespoon Herbes de Provence
  • 1/4 cup  ricotta cheese
Instructions:

  1. Combine all materials except cranberry sauce.
  2. Form meatballs about an inch in diameter.
  3. Bake at 375F for 15 minutes, until cooked through.
  4. While baking meatballs, in a small saucepan over medium heat warm cranberry sauce.
  5. Serve meatballs topped with warm cranberry sauce.
  6. Enjoy!
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 Thanks for stopping by!

♥ ♥

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May 19, 2013

Encourage Someone You Love

Posted by Jennifer (the RD) on May 19, 2013

In class last week, we worked on a real life case study.  We looked at our case study’s diet one year ago, and then looked at the improvement she made after a 1 year period.  After talking to a dietitian, she has done wonderfully.  She cooks every day, she has gotten rid of all of the junk food in her home, and has inspired her entire family to eat better.  She has gotten so excited about her improvements, she has posted her new menus (with pictures) online.  The class wrote her letters of encouragement to her and they were beautiful. Some of them that almost made me cry.  So if you can think of someone that has made a big improvement (health related or not), write them a letter.  You’ll be doing something wonderful for them!

 ♥ ♥

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May 14, 2013

Spanish Marcona Almonds

Posted by Jennifer (The RD) on May 13, 2013

My parents just returned from a trip to Spain and brought back some Spanish almonds.  They are really yummy.  They are much fatter than the ones grown here in California.  They’re a little sweeter in taste and have a softer texture also.  They can be eaten right out of the bag or also toasted in the oven with different spices or even rosemary and olive oil.  I am going to try out some recipes that I can use so I could use the nuts as a salad topper.  Although they are imported, they are available pretty widely.  I saw them at Fresh and Easy and my mom even saw them at Costco.  Give them a try!  :)

♥ ♥

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May 8, 2013

Edamame Spread

Posted by Jennifer (The RD) on May 8, 2013

I posted a recipe for edamame hummus a little while ago, but I like this spread better.  :)

INGREDIENTS:

1 cup cooked, shelled edamame

2 tsp. olive oil

2 TB water

1 TB of your favorite non salt seasoning (I used “Arizona Dreaming” by Penzeys spices)

1/4 tsp. garlic salt

 

Blend all ingredients in a cuisinart or blender until it resembles the consistency of guacamole. If it is too dense, add a little more water. Serve with your favorite crackers or tortilla chips.  It is pictured above on a flaxseed chip.

 ♥ ♥

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May 5, 2013

Ground vs. Whole Flaxseeds

Posted by Jennifer (The RD) on May 5th, 2013

Flaxseeds are sold in 2 versions, whole and ground.  So which one should you buy?  Actually, the nutritional content does not vary at all.  However, there are 2 things to consider:

  1. Whole flaxseeds are harder to chew and may pass through your digestive system without ever being digested
  2. Ground flaxseeds will lose their freshness much sooner

What do I do?  I actually buy them whole, store them in the freezer, and grind up what I need in my Magic Bullet or coffee grinder.

 ♥ ♥

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April 30, 2013

POPCORNERS Popcorn Chips

 

Posted by Jennifer (the RD) on April 30, 2013

new_to_me

My mom actually came across these popcorn chips that are awesome.  I have found them at Fresh and Easy and some Ralph’s.  They’re really tasty and crispy…same appeal as popcorn but in a chip form.  My favorite is jalapeno.  They are not quite low fat, but much better than potato chips.  Give them a try!  :)

 ♥ ♥

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April 28, 2013

The Biggest Loser Casting Call

Posted by Jennifer (the student) on April 27, 2013

Southern California residents here is a casting call for Biggest Loser show, check it out:

BL15+Flyer_LA

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April 24, 2013

WIAW #54

Posted by Jennifer (the student) on April 17, 2013


 

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals last Friday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (9:30am)

I started the day with a coffee with Starbucks and  homemade scrambled eggs with spinach and cheese.

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Lunch (1:30pm)

Lunch at the Gypsy Den again, my husband and I shared a Mediterranean Plate. The Mediterranean Plate has whole wheat pita, hummus, roasted peppers, olives, artichoke hearts and veggies. Then I had stuffed avocado with chicken salad. :-)

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Dinner (6:00pm)

For dinner, we had a crockpot pot roast with roasted asparagus. (Recipe here)

potroast0001

Dessert (8:00pm)

A couple of Sea Salt Carmel Macarons from Merely Sweets.

potroast0001_2

Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

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April 24, 2013

Chicken Arrabiata Pasta

Posted by Jennifer (the RD) on April 24, 2013

I usually make this when I am running short on time.

INGREDIENTS:

  • 1 lb boneless, skinless chicken breast, diced into 1 inch pieces
  • 2 tsp.  plus 1 TB olive oil
  • 1 jar Fresh and Easy Arrabiata pasta sauce
  • 3 cups  veggies (I used onions, zucchini, red bell pepper, asparagus, and carrots)
  • 1 package bowtie pasta, cooked according to package directions1/2 tsp. garlic salt
  • 1/8 tsp. fresh ground pepper

-Cook the chicken over medium meat in a medium saucepan until no pink areas are visible

-Add the Arrabiata sauce and simmer on low to medium heat for 30 minutes.  Go to the next step while the chicken is simmering.

-In a medium  pan, sautee veggies  over medium heat in aproximately 2-3 tsp. of olive oil, 1/2 tsp. garlic  salt and 1/8 tsp. pepper for approximately 10 minutes or until barely tender

-Cook pasta according to package directions.  When the pasta is done, drain and add back to the original pot.  Add the veggies and combine thoroughly.

-Top each 1 cup serving of the pasta with aproximately 1/2 cup of the chicken arrabiata sauce.  Enjoy.

 ♥ ♥

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