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...