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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Saturday, February 12, 2011

Spiced Honey Cranberry Chicken

Are you ready for something a little bit different but yummy...well here you have it.  I got this from the Clean Eating magazine and with a few changes this can be made Feingold friendly also.


Spiced Honey Cranberry Chicken

Serves 4

1 cup brown rice
zest of 1 orange
juice of 1 orange
1 tsp sweet paprika
1 tsp salt, divided
1 cup whole cranberries (I always buy at thanksgiving and then freeze them for later use)
1 tbsp olive oil
1 lb boneless chicken breast
2 tbsp honey (you can probably use agave also)
1 tsp ground mustard
1 tsp dried sage

1) cook rice according to directions, first adding in zest to pot then the water.  When rice is cooked through remove from heat and stir in orange juice, paprika & 1/2 tsp salt. (I use a rice cooker)

2) chop cranberries and set aside.  heat oil in a large skillet on medium.  Add chicken, swirl to coat in oil and saute for 3 minutes or until chicken begins to turn golden brown.  Flip breast over and cook for another 3 minutes.

3) Add cranberries, honey 1/4 cup water, mustard, sage and remaining salt to chicken.  Reduce heat to low, cover and simmer for 12 minutes.  Cut into thickest part of chicken to check doneness...if still pink continue to cook until done.

4) Remove chicken when done and set aside.  Continue cooking until sauce thickens, about 10 minutes.

5) serve

VERDICT: I loved how the rice was diffrent than just plain rice, it was sweet & tart and complemented the cranberries perfectly.  The chicken was nice and my family loved it...ENJOY

Shrimp & Corn Chowder

So I just realized after 10 years my kids like soup...it all started with beef stew so this week we had a yummy Shrimp & Corn Chowder with a nice salad and I made drip biscuits with some Bob's Red Mill 10 grain pancake mix...it's clean and Feingold friendly

Shrimp & Corn Chowder

Serves 6

1 tbsp olive oil
1 small white onion
2 large carrots, chopped
Salt & Pepper
1 jalapeno pepper (I omitted this)
1 tsp smoked paprika (omit if doing ST1 Feingold)
3/4 tsp dried thyme
1 lb potatoes, peeled & chopped (about 2 1/2 cups)
3 cups frozen corn
1 cup low fat milk
2 lbs small shrimp (not salad shrimp)


  1. Heat oil in a large pot on medium.  Add onions & carrots; season with S&P and cook until soft.  Add jalapeno, paprika & thyme and cook 1 minute. Add 3 cups of water, increase heat and bring to a boil.  Add potatoes and reduce heat to simmer until just tender, 7-8 minutes.  Add corn & milk; season with some salt and pepper and simmer for 3 more minutes.  Remove from heat.
  2. Pour 3 cups of soup mixture into a blender and cover (be very careful, this is going to be hot) with lid and a towel and puree (I did this in batches).  Add back to soup and simmer.
  3. Add shrimp to pot and simmer for 3 minutes or until the shrimp are cooked.  
  4. Ladle into soup bowls and enjoy

    VERDICT: very good, easy and my kids all loved it, who knew they liked soups...this will be great on a cold rainy day!

Friday, February 11, 2011

It's Quick, It's Easy, It's Clean and It's kid friendly...Beef Stronanoff

Okay this week has been crazy...one day I literally walked in the house, dropped everything and headed to the kitchen to make super simple beef stroganoff...I had dinner on the table in 15 minutes, how's that for fast!

Beef Stroganoff...


1 1/2 cups wide ww egg noodles
2 tbsp whole wheat flour
1 cup low sodium beef broth
1/3 cup low fat sour cream (I have also used greek yogurt as a sub)
1 tsp whole-grain Dijon mustard
1 tsp low-sodium soy sauce
1/4 tsp fine sea salt
1/4 tsp fresh ground pepper
1 1/2 tsp chopped fresh dill or flat-leaf parsley, divided
1 lb extra lean ground beef
6 shallots, chopped
8oz container of sliced mushrooms, chopped
Cook noodles according to the package directions.

Brown ground beef with mushrooms and shallots until all the way cooked through, drain fat and set meat mixture aside.
Spray a pan with a little EVOO (I have a sprayer that I add olive oil to). Whisk in flour and cook whisking constantly for one minute. Add broth and bring to a simmer, reduce heat and cook whisking constantly for 3 minutes. Remove from heat and whisk in sour cream, Dijon, soy sauce, salt, pepper and dill. Cover and keep warm.

Return beef, along with any juices and sauce to skillet. Stir.

Transfer noodles to plates or platter and top with beef mixture. Sprinkle with remaining tsp of dill and serve.

VERDICT: what do you want out of a simple meal...it was fast, cheap & easy that the kids gobbled up LOL