What's cookin in my kitchen this week...a preview

So here's a quick look at what's cookin in my kitchen this week...

Spiced honey-cranberry chicken
rice
veggie

Seafood corn chowder
salad

Roasted salmon w/snow peas
rice
veggie

Clean eating beef stroganoff
egg noodles
veggie

Spaghetti w/ meat sauce
Salad

Tomato walnut pesto & grilled chicken breast
pasta
salad

Danish meatballs
rice
veggie

Chicken Stir-fry with Thai Peanut Sauce

So tonight's super yummy Feingold & Clean Eating.  Yummy chicken with a sweet peanut sauce, brown rice & roasted asparagus with dry italian dressing mix (homemade not a package). dinner was wonderful

I am only going to post the recipe for the sauce as a saute is what you want to make of it.  I did chicken tenderloins, straw mushrooms, bamboo shoots and baby carrots.


Chicken with Thai Peanut Honey Sauce
Serves 7

1/4 c. pure honey (or agave)
1/4 c. natural peanut butter
1 tbsp crunchy peanut butter (optional, I omited it)
3 tbsp low sodium soy sauce (I used Bragg's Liquid Aminos)
2 tbsp rice vinegar
2 tbsp olive oil
1 tbsp sesame oil
2 tsp fresh minced garlic
1 tbsp fresh minced ginger
1 tsp crushed chili peppers (I omited this due to FG)

Directions:

Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.  Add to your stir fry when you are ready

VERDICT: very good...my kids loved it and I can see this as a really nice dipping sauce for chicken also.  I will be doing this again

It's a man's meal...Beef Stew w/ Beer & Paprika

Oh tonight's yummy "man" meal is complements of Pioneer Woman (she's one of my favorite food bloggers).  I made not only a good stick to your ribs meal but with a few adjustments it's also can follow Feingold and can go with the Eat Clean diet with a few exceptions.

Beef Stew with Beer and Paprika

Serves 6 large bowls

Ingredients:



3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can
4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes) (I used organic stock)
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce (omit if following FG)
2 Tablespoons Tomato Paste (FG ST2)
½ teaspoons Paprika (FG ST2)
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
1-½ teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)

Pioneer Woman's Instructions



Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.


Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.


*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.


Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

My Instructions:

Omit oil and butter.  Slice stew meat into bite size pieces and place all ingredients in a slow cooker and cook on low all day (I didn't need the extra stock)

VERDICT: DELISH...next time I will probably cut my stock in half since I like a thick stew and this didn't cook down, it may if you do it PW's way but for me it didn't...everyone in my family ate every bite...my kids have never been stew eaters but I guess they are now.  I served this with whole wheat rolls for dipping that yummy juice!

Clean Lasagna Rolls here we come...

Oh yummy clean eating lasagna rolls...how could it get any better oh yeah and they are portion controlled?









 

Lasagna Roll Ups
Serve 10


10 whole wheat lasagna noodles (try Bob's Red Mill brand)
1 lb ground turkey or lean ground beef
1 small diced onion
3 cloves of garlic, minced
1 tbsp olive oil
28oz can of crushed organic tomatoes
8 oz all natural tomato sauce
3/4 tsp cinnamon
1/4 tsp nutmeg
15 oz ricotta cheese
1 egg
10 oz frozen spinach, thawed & squeeze dry
3/4 cup mozzarella cheese


heat oven to 400

1) Cook lasagna noodles per directions, drain and rinse with cold water and set aside

2) heat oil in a large skillet, add onions & garlic and cook until onions are soft.  Add in meat of choice and brown until no longer pink.  Add in crushed tomatoes, tomato sauce & spices and simmer until bubbly & thick.

3) in a bowl mix 1/4 cup mozzarella cheese, ricotta cheese, egg and spinach until mixed well.

4) in a baking pan, spread about 1 1/2 cups of sauce on the bottom.

5) lay out 1 sheet of pasta, spread some of the cheese mixture on the noodle and roll up.  Place seam side down in the tomato sauce...repeat with remaining noodles & cheese

6) pour remaining tomato sauce on top of noodles, cover and bake for about 25 minutes.

7) uncover and top with remaining cheese and cook until the cheese is melted...

VERDICT: very good...I love the portion control of this and the cinnamon & nutmeg add such a wonderful flavor and scent to the sauce...YUMMY!!!  Also if you wanted to you can cook 9 noodles and make a lasagna out of this...I have even done it so you don't have to precook the noodles and just add some water to the sauce and cook for about 30-45 minutes...

Beef & Snow Peas...YUMMY!!!

So last night I did a repeat...I made Pioneer Woman's Beef w/Snow Peas...DELISH!!!


Most of this meal is clean...I did replace the cornstarch with arrowroot & the soy sauce with Bragg Liquid Amino and I omitted the chili peppers and the wine since this is not allowed with Feingold.


Let me tell you...this sauce is so to die for, I am in love with it.  We served it with organic wild rice & green beans!!!

You must try this recipe!

Apricot Glazed Shrimp w/ Snow Peas

So tonight's yummy dinner was from the new copy of Clean Eating Magazine and I adapted it a bit...This is a ST2 Feingold friendly meal also.














Apricot-Glazed Shrimp w/ Snow Peas
Serves 4

6 oz chinese noodles
1 tbsp olive oil (original recipe called for Safflower oil)
1/2 cup minced white onion
1 tbsp minced fresh ginger
2 cloves garlic, minced
2 lbs shrimp (original recipe called for scallops)
1 1/2 tbsp low-sodium soy sauce
1/2 cup all-natural apricot preserves
2 cups fresh snow peas
salt & pepper  to taste


Instructions:
1) cook noodles according to directions and set aside

2) heat oil in skillet, saute onions, garlic & ginger for about 2 minutes.  Add in shrimp (or scallops) and cook until pink.

3) in a small bowl mix soy sauce & preserves

4) when shrimp are just about done, toss in snow peas & sauce and cook all the way through.

5) serve over noodles

VERDICT: very nice...the shrimp & apricot are a nice combo.  I can see this also being good with chicken.

Lemon Artichoke Chicken with Wild Rice & Asparagus

Tonight for dinner was a nice lemon artichoke chicken with some wonderful organic wild rice (found at Costco) & asparagus...it's Feingold friendly & Eat Clean approved.  I found this recipe in my new Clean Eating Cookbook (BTW if you are a clean eatter get this book).  Remember if you are following Feingold to make sure all ingredients are approved and chicken your cooking spray and make sure it has none of that yucky stuff in it...





Lemon-Artichoke Chicken
Serves 4



¼ cup whole-wheat flour
½ tbsp dried oregano
Freshly ground black pepper, to taste
¼ tsp sea salt, plus additional to taste
1 lb thin chicken cutlets
Olive oil cooking spray
½ tbsp extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced
1 clove garlic, minced
¼ cup low-sodium chicken broth
1 14-oz can artichoke hearts, drained and cut into sixths
¼ cup fresh lemon juice (about 2 lemons)
1 tsp lemon zest
2 tbsp fresh parsley, chopped, for garnish

1) In a shallow bowl, thoroughly combine flour, oregano, pepper, and ¼ tsp salt. Dredge each chicken cutlet in flour mixture, shake off excess and place on a plate.


2) Coat a large nonstick skillet with cooking spray and heat on medium to medium-high, so skillet is hot but not smoking. Add ½ the chicken cutlets and cook 3-5 minutes per side, until lightly browned and cooked through. Transfer to clean serving plate and repeat with remaining cutlets, coating skillet once more with spray. Cover your serving plate with foil to keep warm.


3) Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently until soft and golden, 5-6 minutes. Add garlic, cooking for 1 minute stirring constantly; then chicken broth, bringing it to a simmer; followed by artichokes, lemon juice, and zest, simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.


4) Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.

Nutritional Analysis
Calories 220
Sodium 420 mg Total Fat 5 g
Potassium 0 mg
Saturated 1 g
Total Carbs 20 g
Polyunsaturated 1 g
Dietary Fiber 2 g
Monounsaturated 2 g
Sugars 0 g
Trans 0 g
Protein 27 g
Cholesterol 65 mg

VERDICT: What a nice meal...the artichoke and lemon were a great combo and even my picky eater finished his plate.  It was light and did you see the calorie count on that...score.  I used some chicken breast and some chicken tenderloins.