Healthy Eggs Benedict

2 slices of whole grain English Muffins
2 slices of lean ham
2 eggs
1 tomato chopped
fresh parsley chopped


First, poach your eggs.  Gently boil some water in a pan.  Just before cracking your eggs, give the water a little stir to form a whirlpool effect.  Then crack your eggs and cook them for about 5 minutes.  Honestly I don't always time it, I just go by the looks.  Meanwhile toast your English Muffins, and warm your ham in a small fry pan.
When the toast is done, put a little butter on it if you like, and put a slice of ham on each muffin.


Remove the eggs with a slotted spoon and place on top of your toast.  Top with some tomatoes and parsley.


Enjoy!

Taco Soup

What's better than hot soup and yummy bread on a cold day in MI?  Mmmm!  Actually, sitting poolside on an 85 degree day with an icy cold drink, but hey, I'm thankful for seasons.


This is again from our best bites.  


1 lb.  lean ground beef 
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained or if you used dried, it will take about 1 1/2 cups dried beans.  when you soak and cook them you should have the right amount
1 can corn, drained (or frozen)


Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.


Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Apple-Celery Salad with Pomegranate and Pecans

This salad was inspired from one I saw on simplebites.net.  She used fennel instead of celery.  I would have loved to try that, but celery was what I had.  So feel free to try either.  And, if you've not tried Pomegranates... you are so missing out!  Many people won't try them because they don't know what to do with them, or how to eat them...that was me.  But, I have seen the light!  I can tell you step by step how to cut a pomegranate, but why should I when you can find it here?  
1/2 cup pecans, toasted
2 med. apples
 2-3 stalks celery
1/2 cup pomegranate seeds
2-3 Tablespoons Clementine Vinigrette
salt & and pepper to taste


1.  Wash celery
2.  Chop apple
3.  In a medium bowl, combine celery, apple, pecans and pomegranates and toss to combine.
4.  Drizzle with clementine vinigrette, season lightly with salt and pepper and mix well. Serve at once.

Clementine-Coriander Vinigrette

I found this on simplebites.net.  Very bright and fresh.  


2 ripe clementines or 1 orange
a pinch of coriander
a pinch of salt
a pinch of pepper
2 Tbs extra virgin olive oil


Squeeze the juice of the clementines or orange into a bowl.  Add the seasonings and Olive oil, and whisk until combined.

Guiltless Alfredo Sauce

I've been visiting our best bites ALOT lately, and loving it!  As a matter of fact, all my cooking this week was inspired by them.  This is one of their recipes.  We had it last night on grilled chicken and fettucini.  It was delicious!  Also, it re-heats great!  Most Alfredo sauces seperate, so I was really happy with this, plus it's alot less calories.  I've never counted calories or cared much, my philosophy has been everything in moderation.  But, I know many ppl that do count, especially this time of year.  Plus my super hot husband is taking care to stay healthy so I certainly don't want to mess that up.


2 C low-fat milk 
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheeseToss the milk, cream cheese, flour, and salt in a blender.  Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic.  Let the garlic saute for about 30 seconds, you don't want to burn it.  Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.


When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately.  Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

To make Chicken Fettucini Alfredo, I grilled some chicken that I had seasoned with Salt and Pepper (about 3 breasts), and cooked up some fettucini (1 box).  After draining the pasta, I toss with a little olive oil just to keep it from sticking.  Then I cut the chicken into bite size pieces, or you could do strips, I tossed it all together in a big bowl.  I don't cook with much salt, or use much salt.  But I will say for this recipe I added both salt and pepper to my plate.  

The family all loved it.  Even my picky eater.  :D

This weeks menu

Here's what's cooking this week at my house:

Chicken Alfredo (with Guiltless Alfredo Sauce)
Taco Soup w/buttermilk cornbread
Korean bbq beef with rice
Hawian turkey burgers with sweet potato fries
Rotisserie chicken in the crockpot with stuffed blue cheese potatoes


What's cooking at your house this week?  And, which of these would you like to see recipes for?

Bon Appetit!

Peanutty Chicken

Another 'fancy' name!  Only Kidding.  This is also from one of my kids cookbooks.  I've been really impressed so far with these recipe's.  They are kid friendly, the kids are able to help, and the recipe's are great for both the kids and the adults!  My kids love to help in the kitchen, and yes, it takes a little more time and patience, but they really take ownership of the meal and enjoy eating something they helped prepare.


1/2 cup low sodium soy sauce
4 tbs lime juice
4 tbs coconut milk
4 tbs creamy peanut butter
1/2 tsp dark sesame oil
1 lb corkscrew pasta
2-3 cups chopped or shredded cooked chicken breast
1 cup shredded carrot
3 green onions thinly sliced
1/2 cup red bell pepper
2/3 cup chopped peanuts


Whisk together the first 5 ingredients in a small bowl, set aside.


Cook pasta according to package directions, omitting salt and fat.  Drain the pasta and place in a big bowl.  Add sauce chicken, and veggies, toss gently to blend.  Sprinkle with chopped peanuts.