Feeding Blake

Honey & Orange Chicken Serves 4 Inspired by:...

Thu, 23 May 2013 20:56:51 -0400

Honey & Orange Chicken

Serves 4

Inspired by: iowagirleats.ziplist (loosely)

Combine in a seal-able bowl or baggie:

1/4 cup tequila

1/4 cup olive oil

1 tablespoon honey

1 tablespoon minced garlic

zest and juice of one orange

a handful of cilantro leaves

salt and pepper

2 halved chicken breasts

Seal, and refrigerate for about 1 hour +.

Grill on each side for 5 minutes, until chicken is no longer pink.

Serve over rice (or) with fresh salsa!

French Toast (with hidden veggies!) Serves 4 Inspired by:...

Thu, 09 May 2013 07:37:19 -0400

French Toast (with hidden veggies!)

Serves 4

Inspired by: Jessica Seinfeld’s Deceptively Delicious

In a shallow dish combine:

4 eggs

2 tablespoons vegetable puree (banana, pineapple, sweet potato, carrot, or pumpkin)

1/4 tsp cinnamon

Whisk to combine.

Coat a non-stick skillet with cooking spray and set in on medium high heat. Then add 2 tsp (fat free) margarine to pan. When the margarine sizzles:

Then soak slices of whole-wheat bread in the mixture for 30 seconds per side. (no more than 1 minutes or they will get too soggy) Add the soaked bread to the pan. Cook until golden brown on the outside-about 2 minutes per side. Repeat with more slices.

Serve warm with syrup and fresh fruit!

***A note on purees:

I used sweet potato puree for this recipe. You can not taste it at all! To puree sweet potatoes simply roast several potatoes (skin on) at 400* for 45-50 minutes. Then discard the skin. Put veggies in a food processor or blender and puree until smooth.

I make a large batch and keep any extra in the freezer.

Chipotle Taco Salad Serves 4 Inspired by: Nutmeg...

Wed, 01 May 2013 13:00:59 -0400

Chipotle Taco Salad

Serves 4

Inspired by: Nutmeg Notebook

Dressing:

Mix the following ingredients in a small bowl:

1/3 cup chopped cilantro

2/3 cup light sour cream

1 tbs minced chipotle in Adobo sauce (use more for added spiciness)

1 tsp cumin

1 tsp chili powder

the juice of 1 lime

Set aside.

Salad:

Combine in a large bowl:

4 cups shredded romaine

2 cups roasted chicken breast (about 2 breast)

1 cup halved cherry tomatoes

1 diced avocado

1/2 thinly sliced red onion

1 15 oz can black beans (rinsed and drained)

1 8 oz can corn (rinsed and drained)

Toss and coat with dressing. Serve Immediately.

Nutrition:

250 calories per serving, 8 g fat, 23 g protein, 7 g fiber

Chocolate Mug Cake Mix the following in a large mug: 4...

Tue, 30 Apr 2013 21:21:21 -0400

Chocolate Mug Cake

Mix the following in a large mug:

4 tablespoons sugar

4 tablespoons flour

3 tablespoons cocoa powder

3 tablespoons melted butter

3 tablespoons peanut butter

3 tablespoons milk

1 egg

Stir well!

Microwave for 1 and 1/2 minutes for a gooey chocolate cake! Cake is done when it is moist, not runny. Top with vanilla ice cream and fresh fruit!

Believe me when I say use a large mug! This really serves 2.

Easy Bowl Bread Serves 4 Inspired by: Alexandracooks.com In a...

Wed, 24 Apr 2013 13:01:08 -0400

Easy Bowl Bread

Serves 4

Inspired by: Alexandracooks.com

In a large mixing bowl whisk 4 cups all-purpose flour and 2 tsp salt.

In an additional small mixing bowl dissolve 1 tablespoon sugar in 2 cups warm water. (Not too hot!) Sprinkle 2 teaspoons active dry yeast over the top. Do not stir. Let stand for 10-15 minutes, until the mixture is foamy or bubbly. Stir and add to the flour. Stir this mixture with a wooden spoon for best results. Cover this bowl with plastic wrap and let rise for 1 hour in a warm spot.

Preheat oven to 425*

Grease 2 oven safe bowls (I used my Pyrex) with 1 tablespoon butter each. Grease well!!

Now punch down your dough using 2 forks. Scrape it down. The dough is a very wet dough, so this is not the easiest task. Divide dough into 2 equal portions, and place in greased bowls. Let rise for 30 more minutes.

Bake for 10 minutes. Reduce heat to 375* and bake for 25 minutes longer.

Remove from oven and place onto cooling racks. Let cool about 10 minutes before slicing. This bread is so good when its warm! Crispy on the outside, but so moist on the inside!

Rosemary Balsamic Chicken Serves 2 Inspired by: A recipe I saw...

Tue, 23 Apr 2013 20:44:00 -0400

Rosemary Balsamic Chicken

Serves 2

Inspired by: A recipe I saw on The Chew (very loosely)

Start by marinating 2 chicken breasts with the following:

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon minced garlic

2-3 sprigs fresh rosemary

salt and pepper

Mix well and seal in a zip-lock bag or a bowl with a lid. Refrigerate for at least 1 hour.

Preheat oven to 350*

Pour chicken and marinade into a glass baking dish.

Bake for 20-25 minutes until chicken is cooked through. Serve over pasta and fresh rosemary.

Nutrition: 350 Calories, 13.1 grams fat, 1.7 carbs, .2 g fiber, 53,6 grams protein (Chicken only, pasta not included)

This is a very easy dish, and it makes your whole house smell so good! I loved being able to use fresh rosemary from our garden.

Shrimp and Pineapple Orzo Inspired by: This one is my own...

Wed, 10 Apr 2013 17:54:00 -0400

Shrimp and Pineapple Orzo

Inspired by: This one is my own concoction

Prepare 1 cup (dry) Orzo according to package directions. Drain.

In a large skillet, over low heat, saute 1lb shrimp in 2 tablespoons olive oil and 1 tablespoon minced garlic.

When shrimp is almost fully pink, add the juice of 1/2 grapefruit and a handful of cilantro leaves. Then stir in 1 cup of chopped pineapple. Heat through.

Add the shrimp and juices to the cooked Orzo. Stir. Serve with slices of grapefruit. Salt and pepper to taste.

Lemon Dill Chicken Pasta Inspired by: thepioneerwoman.com Serves...

Tue, 02 Apr 2013 13:01:11 -0400

Lemon Dill Chicken Pasta

Inspired by: thepioneerwoman.com

Serves 2

In a zip-lock bag combine:

1-2 chicken breasts sliced into tenders

2 tablespoons Dijon mustard

the juice of 1 large lemon

salt and pepper

a few sprigs of fresh dill

Marinate chicken in the fridge for 1-24 hours.

Preheat oven to 350*

Pour contents of marinating bag into a baking dish. Take out the dill sprigs. Bake for about 15-20 minutes, until chicken is cooked through.

Meanwhile, cook 2 servings of pasta (your choice!) according to package directions. I used Fettuccine, since I had it on hand.

Drain pasta.

In a small sauce pot, melt 2 tablespoons butter over medium heat. Add in the juice of 2 lemons. Whisk together. Add 1 cup of heavy cream (you can use 1/2 heavy cream, and 1/2 half and half for fewer calories) Whisk until hot. Add 1 & 1/2 cup grated Parmesan cheese and melt. Salt and pepper.

Mix together the pasta, sauce and chicken in a large serving bowl. Sprinkle with fresh parsley and dill. Serve immediately!

Baked Sweet Potato Flautas Inspired by:...

Mon, 01 Apr 2013 18:55:33 -0400

Baked Sweet Potato Flautas

Inspired by: Peasandcrayons.com

Serves 2+

Preheat your oven to 425*

Peel 1 medium sweet potato. Poke a few holes in the potato and cover with a damp paper towel. Microwave for about 5 minutes.

Meanwhile combine the following in a mixing bowl:

1/2 diced red onion

1 cup of black beans

1 cup corn

1 cup diced tomato

1/4 cup cilantro leaves

1 tsp cumin

1 tsp garlic powder

1 tsp chili powder

1/2 tsp red pepper flakes

1/2 cup enchilada sauce

Dice your sweet potato and add to the mix.

Stir well.

Heat about 10 corn tortillas in the microwave for about 30 seconds.

Add your filling to each shell, down the middle. Top with shredded mexi-blend cheese. Roll each flauta and place on a greased wire baking rack. (I seriously took the one out of our toaster oven and used that! Be sure that you have a baking sheet under the rack—toppings can fall out during baking) You may need to secure with a toothpick.

Bake for 15 minutes. When finished, broil for less than a minute to make the top extra crispy.

Serve with salsa, guacamole, or sour cream!

We even had a little filling left over that we just ate with chips-delish!

This recipe is gluten free and vegetarian!

Honey Lime Tilapia Inspired by: One Lovely Life Serves 2 In a...

Wed, 27 Mar 2013 19:02:27 -0400

Honey Lime Tilapia

Inspired by: One Lovely Life

Serves 2

In a large sealable bag combine:

2 tilapia fillets

1 tablespoon olive oil

2 tablespoons honey

salt and pepper

1/2 teaspoon garlic powder

the juice and zest of one lime

Mix well, and let marinate for atleast 1 hour (up to 24 hours) in the fridge.

When ready to cook, preheat your broiler.

Place the fillets on a broiler pan, and bast with marinade. Cook for about 10 minutes, and the fish is brown and flaky.

Sprinkle with lime juice and serve over rice.

Greek Chicken Skewers Serves 2 Inspired by: A Hint of...

Fri, 22 Mar 2013 12:32:00 -0400

Greek Chicken Skewers

Serves 2

Inspired by: A Hint of Honey

Slice 2 chicken breasts into 1 inch pieces. In a bowl mix 4 tablespoons olive oil, 1 tablespoon minced garlic, 1 tsp dried oregano and salt & pepper. Place chicken breast in bowl, stir, and refrigerate for 30 minutes.

Slice the following into 1 inch chunks:

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

and 1/2 red onion

Thread chicken and vegetables onto skewers. (If you are using wooden skewers and a grill, be sure to soak skewers in water first to prevent burning!) Discard marinade. Squeeze lemon juice over the skewers.

Grill or broil for about 5 minutes on each side. Serve hot!

371 Calories per serving

Horseradish Scalloped Potatoes Serves 12 Inspired by:...

Sun, 17 Mar 2013 13:00:51 -0400

Horseradish Scalloped Potatoes

Serves 12

Inspired by: foodandwine.com

Preheat oven to 400*

Slice 2 lbs of Idaho potatoes thinly. (This is a great opportunity to use your food processor!) Layer into a glass baking dish.

Slice 1.5 Granny Smith apples thinly, and layer in with the potatoes.

In a bowl, mix the following:

3.5 cups heavy cream

4 tablespoons prepared horseradish

2 cloves minced garlic

1 teaspoon salt

1/2 teaspoon pepper

Pour mixture on top of the potatoes.

Bake on the upper rack of your oven for 30 minutes and bubbly. Sprinkle 1/4 cup grated Parmesan cheese on top, and bake for an additional 15 minutes when the potatoes are nicely browned and tender.

Let cool before serving!

Zesty Scallion Mashed Potatoes Serves 4 Inspired by: Rachel...

Sat, 16 Mar 2013 17:29:00 -0400

Zesty Scallion Mashed Potatoes

Serves 4

Inspired by: Rachel Ray

Peel and dice 2lbs Idaho potatoes, and add to a large pot. Cover with water, and bring to a boil. Cook until tender, and drain.

Soften 3 oz cream cheese in the microwave for about 20 seconds. Add to the potatoes. Then add:

2 diced scallions

2 tablespoons sour cream

2 teaspoons lemon zest

salt and pepper to taste

Mash the potatoes to combine, or better yet use a hand mixer for extra creamy mashed potatoes!

Salmon Kabobs Inpsired by: muscleandfitnesshers.com Serves...

Mon, 11 Feb 2013 06:17:00 -0500

Salmon Kabobs

Inpsired by: muscleandfitnesshers.com

Serves 2

Start by cutting 1 lb salmon into 1 inch chunks.

In a seal-able container combine:

1 tbs red pepper flakes

2 tbls minced garlic

1 tbls brown sugar

and 1/2 cup olive oil

Add salmon, mix, seal and marinate for about 20 minutes.

Preheat your broiler.

Thread skewers with onion, yellow bell pepper, cherry tomatoes, and marinated salmon. Arrange on a broiler pan. Brush kabobs with remaining marinade. Sprinkle with parsley (fresh or dried)

Place in oven about 6 inches away from the broiler. Broil for about 5 minutes, watching for your salmon to be cooked and the veggies to brown.

Enjoy on their own or over rice. Eat up!

Salsa Smothered Chicken Inspired by: This one was just inspired...

Thu, 07 Feb 2013 20:56:18 -0500

Salsa Smothered Chicken

Inspired by: This one was just inspired by what I had on hand. Easy and yummy!

Serves 4

Preheat your oven to 400*

In a baking dish, season two halved chicken breast with oregano, cummin, chili powder, and garlic powder on both sides.

Pour one 12 oz jar of a salsa of your choice over the chicken. Mild, medium or hot depending on what you like!

Add a handful of fresh cilantro leaves. I also added a diced jalapeno for spice.

Bake for 20 minutes until cooked through. Top with more cilantro and some lime juice.

Serve over brown or white rice, or shred for tacos!

Without rice or tortillas your chicken is just 152 calories a serving! Gluten free as well!

3 Ingredient Crock Pot Pork Chops Inspired by: Crockpot Ranch...

Tue, 15 Jan 2013 17:46:28 -0500

3 Ingredient Crock Pot Pork Chops

Inspired by: Crockpot Ranch Pork Chops This is such an easy go-to recipe! I love the idea, and I’m sure it would taste just as good with chicken.

Serves 2-4

In a crockpot add 3-5 pork chops. Sprinkle with the contents of one ranch seasoning packet. And then add 1-2 cans cream of chicken.

Because my crockpot cooks so fast, I also add one can of water.

Stir and cover. Cook for 3-4 hours on low.

I served with yummy Garlic Mashed Potatoes and a salad. The cream of chicken makes an awesome gravy that goes great with mashed potatoes!

Crockpot Taco Soup Inspired by: High Heels and Grills I loved...

Thu, 10 Jan 2013 18:02:00 -0500

Crockpot Taco Soup

Inspired by: High Heels and Grills

I loved the idea for this soup, it sounded so easy and convenient. Not to mention around 300 calories per serving! However, I just couldn’t bear the thought of using canned chicken. I also wanted to adapt it to a crockpot and gluten free recipe. Here is what resulted!

Serves 6

In a crockpot, add 2 raw chicken breast. Coat with 1 packet of taco seasoning. (Or cumin, chili powder, and garlic powder)

Top with the following:

1 (10oz) can red enchilada sauce

1 (15oz) can black beans-drained, rinsed

1 (15oz) can pinto beans-drained, rinsed

1 (15oz) can diced tomatoes-drained

1 (15oz) can corn-drained

1 (15oz) can chicken broth ( GF-Swanson and Progresso are good choices for a gluten free broth. Just check your labels!)

Stir to combine, and set your crockpot to low. Cook for 4-5 hours.

Shred chicken with a fork, and stir.

Serve along with tortilla chips and toppings such as shredded cheese, sour cream, and scallions.

Nutrition: (Soup only, toppings not included)

330 Calories, 4.4 g fat, 30 g protein, 12.4 g fiber

*I also used low sodium varieties of my canned items.

Lemon Pepper Shrimp over Orzo Just made this guys, and it was delish! Didn’t change a thing,...

Tue, 08 Jan 2013 13:47:53 -0500

Lemon Pepper Shrimp over Orzo

Just made this guys, and it was delish! Didn’t change a thing, just squeezed a little extra lemon juice over the final dish.

damndelicious:

Lemon Pepper Shrimp Scampi with Orzo (adapted from Cooking Light):

Yields 2 servings

INGREDIENTS:

1 cup dry orzo

2 tablespoons chopped fresh parsley, plus more for garnish

2 tablespoons unsalted butter

1 pound shrimp, peeled and deveined

3 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large pot of boiling salted water, cook orzo according to package instructions; drain well. In a medium bowl, combine the orzo and parsley; cover and keep warm.

Melt butter in a skillet over medium high heat. Add shrimp and garlic and cook until the shrimp is pink, firm and cooked through, about 2-3 minutes. Stir in lemon juice; season with salt and pepper, to taste.

Serve immediately with orzo and garnished with parsley, if desired.

Chicken in Basil Cream over Orzo Serves 4 Inspired by:...

Thu, 20 Dec 2012 14:51:20 -0500

Chicken in Basil Cream over Orzo

Serves 4

Inspired by: bigoven.com

Cook 1 cup orzo according to package directions.

Slice 2 chicken breast into tenders. Coat in milk, and then dip in bread crumbs.

In a skillet, on low heat, melt 3 tablespoons butter. Add chicken when hot and cook for about 5 minutes, and then flip. Cook on both sides until golden brown. (You can do this with whole breasts, but tenders cook much faster) Remove from skillet to a plate, and keep warm. You may need to do 2 batches.

Add 1/2 cup chicken broth to the skillet, and bring to a boil. Stir in 1 cup heavy cream and 1 4oz can pimentos. Stir, and return to a boil.

Reduce heat, and add 1/2 freshly grated Parmesan cheese, 1/4 cup fresh chopped basil, and 1/8 tsp pepper. Stir until heated through.

Plate orzo and chicken, and pour sauce over. Enjoy!

Shrimp Salsa Salad Inspired loosely by: myrecipes.com (Citrus...

Fri, 14 Dec 2012 13:01:05 -0500

Shrimp Salsa Salad

Inspired loosely by: myrecipes.com (Citrus Shrimp Tacos)

Serves 4

To make the salsa, mix the following ingredients:

2 diced and seeded tomatoes

1/2 chopped yellow onion

1 can drained corn

1 can drained and rinsed black beans

1/3 cup diced cilantro (to taste)

the juice of one lime

salt and pepper

Stir together and refrigerate until ready to serve.

To make shrimp:

In a large skillet heat 1 tablespoon olive oil on medium heat. Stir in 1 tablespoon minced garlic. Then add 1.5 lb peeled, deveined and tailless shrimp. Sprinkle with the juice of one lime and a dash of creole seasoning. Stir occasionally and cook until shrimp are pink and tender.

Build your salad with the salsa and shrimp. Then top with Cilantro Lime Sour Cream.

These also make great tacos! Simply stuff ingredients into a tortilla. Or serve with tortilla chips…maybe a little avocado…

Garnish with diced cilantro, and serve.