Italian Veggie Stew

I was watching food network yesterday. Our heater was broken and I was waiting for the electrician, it was super cold in the house and I saw Rachael Ray making this stew. I was freezing and it looked awesome. This is technically my recipe, being added and subtracted ingredients to make it WLS friendly. I made this tonight, my "I'm not picky, as long as it's meat" husband ate 2 bowls. I consider it a success

• about 2 Tablespoons extra virgin olive oil
• 1 bay leaf
• 2 cloves chopped garlic
• 2 onions, sliced
• 2 large parsnips OR carrots, peeled and chopped (the original recipe called for potatoes)
  
• 1 eggplant, chopped
• 1 zucchini, chopped
• 1 bell pepper, seeded and chopped
• Salt and pepper
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 cup stock, chicken or vegetable
• 1 teaspoon dried basil, rosemary, and parsley each

Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Drop in this order: parsnips/carrots, eggplant, zucchini, and bell pepper. Season with salt and pepper after you add each ingredient, cover and cook 20 minutes, stirring occasionally. Uncover and add tomatoes and stock and herbs and cook 15 minutes more, to heat through. Add parm cheese on top. This is soooo good with so little calories and fill you up. Add as a side to your protein!

Teriyaki chicken lettuce wraps

I went out with my girl friend for sushi (yes, without the baby and the daddy!) and we split a appetizer. We chose teriyaki lettuce wraps, and omg they were delicious! I decided to recreate them the next night and they were nearly identical, and very easy.

• 1 lb chicken breasts, chopped in small pieces prior to cooking
• sesame oil, about a tablespoon
• salt and pepper, enough to coat the chicken
• 1 can of water chest nuts, finely chopped
• 1/2 a white onion finely chopped
• 1-2 chopped scallions
• 1 tablespoon minced garlic
• 1/2 a teaspoon crushed red pepper flakes
  
• 1/2 a cup of kikkomon teritaki glaze
• 1 Tablespoon peanut butter (optional gives a Thai taste to the dish)
• 1 head of iceburg lettuce

Heat a pan to medium/high with the sesame oil in it. Salt and pepper the chicken and add to hot pan. Stir the chicken around the pan for 3-4 minutes then add in chopped water chestnuts, onion and scallion. Sautee until the chicken is completely cooked and onions are translucent. Turn the heat down to low. Add in garlic, red pepper flakes, glaze and peanut butter. Stir around enough to coat the chicken mixture and melt the peanut butter. Pull the big leaves off the head of lettuce, place the chicken in the lettuce leaf and enjoy.

O and if you want to know what to do with the extra 1 or 2 leaves of lettuce, see below.

Goat Cheese and Pistachio Crusted Chicken

Ok so I totally jacked this from the food network. I saw this on Robin Millers show and it looked friggin awesome. So I decided to make it, I just changed the nuts.

• 1 lb of boneless skinless chicken breasts
  
• Salt and pepper
• Honey mustard
• 4 oz goat cheese
• 1/2 cup chopped pistachios

Preheat the oven to 400 degrees. Season the chicken breasts with salt and pepper. Then brush the chicken with honey mustard. Spread the goat cheese on top and press the pistachios on to the goat cheese. Cover the chicken with foil and bake for 20-25 minutes. Then remove the foil and bake for another 10 minutes, or longer until center is no longer pink. This was SO good. I want to make it again tomorrow lol!

Mexican Chicken Stew

I adapted this from a recipe I saw on the food network. This soup was so delicious, there is a few different elements that make this so different.

• 3 cups cooked chicken, I used leftovers
• 4 cups chicken broth or stock
• 3 Tbsp olive oil
  
• 1 large white onion, chopped
• 2 cloves chopped garlic
  
• 1 can 28 ounce chopped tomatoes, with juice
• 1 small can chopped jalapenos with juice
• 1 Tablespoon dried oregano
  
• 1 teaspoon cumin powder
• a few dashes Worcestershire sauce
• juice of one lime
• 1 cup cooked quinoa (optional)
• salt and pepper to taste
• fresh cilantro for garnish

In a large pot add olive oil, heat on medium. Add onions and garlic, a little bit of salt and pepper. Cook for 5 minutes. Add in broth, tomatoes, jalapenos, oregano, cumin, Worcestershire, lime and chicken. Bring to simmer and cook for 30-40 minutes. Traditionally Mexican stews contain rice. I added quinoa. Here is a tutorial on quinoa-http://www.howtocookquinoa.com/ how to cook it and what it is (it's a complete protein that is also a grain!).

Chicken, bacon and avocado salad

I found some really good avocados yesterday. I made baby food with some. And I used the other today. This is more of a summary recipe but I would eat it in all seasons. It was delicious.

• 1 lb chicken breasts, salt and peppered
• 1 hass avocado, cubed
• 5 slices bacon, very crispy (I used the oven)
• 1 medium tomato, seeded and chopped
• 1 clove chopped garlic
  
• a dash of lemon juice
• salt and pepper to taste

Grill chicken until fully cooked on medium in a skillet with cooking spray. Place on a plate until cool enough to chop into cubes. Cook bacon until crispy, I cooked it in the over on 400 for 20 minutes. Let cool. Chop avocado, tomato and garlic, place in a bowl. Chop chicken and bacon, add to bowl. Mix. Add in lemon juice and salt and pepper to taste. I served over a bed of spinach.

Crock Pot Orange Chinese Beef

I am a little addicted to my crock pot. I think I need a support group. In my travels today I found an Aldi food store, and I'll admit I was a little overly excited! I've been wanting Chinese food so bad today, even though at this point with my weight loss I can eat it, it's so greasy I really don't want to. I picked up some thin sliced sirloin so I decided to make some Chinese at home. You can also totally make this as a stir fry in a pan.

• 1 lb thin slices sirloin cut into strips
• 1 Tbsp sesame oil (you can use whatever you have, I used sesame for the Chinese theme)
• 1 teaspoon ginger powder
• 2 green bell peppers, chopped
  
• 2 small white onions, chopped
• 1/2 cup teriyaki sauce
• 1/2 cup orange juice
  
• 2 Tablespoons soy sauce
• 2 Tablespoons chopped garlic
  

Heat oil up in a pan. Salt and pepper your steak and brown it up in the pan. Add your chopped onions, peppers, and garlic in the crock pot on low. Add steak in. Add in ginger powder, teriyaki sauce, OJ, and soy sauce. Cook on low for 4-5 hours. This was soooo delicious!

Crock pot fajita pork chops

As a new momma I am in love with any easy and delicious crock pot recipes. I sort of invented this one. It's yummy and different

• 6 thin sliced pork chops
• 1 jar picante salsa
• 1 package fajita seasoning mix
• 1/2 cup water
  
• 2-3 small white onions, chopped
  
• 1 tablespoon chopped garlic
• salt, pepper and chili powder to taste
• cheese and sour cream for a garnish
  

Brown the pork chops in a skillet with salt and pepper. Place a single layer of pork chops on the bottom of the crock. Put the chopped onions and garlic on top. Sprinkle with the fajita mix and chili powder. Pour 1/2 cup water over top. Then pour the entire jar of salsa over top. Cook on low for 5-6 hours. Top with cheddar and sour cream, will be making this again.