Josh and I have been trying to save money so that means less eating out :( This also means that I have been making food that I might have normally just gone out and got...like French Fries! These were tasty and not that hard. I never deep fry food...as a matter of fact, I think this was my second time ever haha. Probally a good thing. :)
1 cup flour
1 teaspoon garlic salt
1 teaspoon salt (regular)
1 teaspoon onion salt
1/2 cup water
2 1/2 lbs potatoes cut into french fries
1 cup vegetable oil
Mix flour, all salts and water to create batter (add more water until batter is honey thick). Dip potatoes into batter then place in hot oil until golden brown. Then pat with paper towels, and sprinkle with sea salt.
Hmmm....this was a delicious meal. It was easy and very tasteful. Hope you enjoy it.
Olive oil cooking spray
1 lb boneless skinless chicken breast
1 large onion
2 large carrots diced
1 cup frozen peas
2 cups low sodium chicken broth
4 tsp fresh thyme
2 tbsp whole wheat flour
pepper to taste
3/4 cup skim milk
2 1/4tsp apple cider vinegar
2 cups plus 2 tbsp whole wheat pastry flour
1 tbsp baking powder
1 tsp baking soda
1/8 tsp sea salt
1 tbsp olive oil
Preheat oven to 450. Heat a large skillet for one minute on med-high. Mist with spray and saute chicken till its no longer pink. Add onion and carrots and saute till slightly brown. Add peas and saute for another minute. Stir in broth and thyme and cook until broth is warm. Stir in 2 tbsp whole wheat flour and reduce heat to medium. Stir consistently until broth is thickened. Season with pepper and turn off heat but do not remove from burner.
Prepare biscuits by mixing the dry ingredients in a large mixing bowl and then in a cup mix milk and apple cider vinegar and let sit for two minutes. After two minutes mix it into the dry ingredients 1/4 of a cup at a time, mixing the dough. Add oil, and then add remaining 2 tbsp whole wheat pastry flour.
Ladle your chicken mixture into individual ramekins, with your hands form biscuits and place them on top of your chicken mixture. Place in oven for 10 minutes and bake it.Then my favorite part....EAT UP!
Place potatoes and carrots in a medium saucepot, over with water. Boil over medium-high heat for 8-10 minutes. Drain potatoes and carrots and pour cold water over. Let cool for 5 minutes. Remove carrots and potatoes and dice them.
Meanwhile, preheat large stockpot over med-high heat for two minutes. Mist with cooking spray and add celery, onion and saute for 2 minutes. Add oil and flour, whisking briskly. Add milk, whisking in 1/4 at a time. Add broth and cook for at least 5 minutes. Add salmon, diced potatoes and carrots, corn and paprika. Reduce heat and let simmer for 10 minutes. Season with sea salt and pepper. Add dill just one minute before serving.
Preheat oven to 400 degrees. Pound chicken with a mallet to 1/4 inch thickness. Lay one spinach leaf on top of each breast. Spread cheese wedge to cover spinach. Top with ham. Roll up breast and secure with a toothpick. Sprinkle outside with paprika. Bake in oven for 20 minutes, until chicken is cooked through.
While chicken is baking, saute garlic in oil in a nonstick skillet for one minute on med-high heat. Add mushrooms and pepper. Stir occasionally for ten minutes until soft. Remove from heat. Cover and set aside.
To preppare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.
Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle some yogurt sauce on top.
This soup reminded me of onion soup with a mix of miso soup. Josh and I enjoyed it. Its only 92 calories per serving where as this recipe makes 10 cups.
6 Leeks, whites only, well rinsed and drained and coarsely chopped
4 medium potatoes peeled
1 Tbsp olive oil
1/4 cup chopped onion
3 cloves garlic, minced
8 cups low sodium chicken stock.
Wash leeks thoroughly. Cut into one-inch pieces. Place in a colander and rinse again. Drain. Peel potatoes and cut into one-inch chunks. In a large saucepan or dutch oven, heat olive oil. Add leeks, potatoes, onion and garlic. Cook for 5-10 minutes until soft. Add stock to saucepan and bring to boil. Once mixture has come to a full boil, reduce heat and cook for another 30 minutes until all vegetables are soft. Puree soup with a blender or food processor.
I was impressed with these cookies. They are from the Eat Clean Diet book which I am in the process of reading. They are not only more natural cookies to eat but they were delicious. I would easily eat these instead of sugar loaded, nutrition lacked cookies.
2 2/3 cups unsalted olice-oil based margarine
2 cups packed brown sugar
3 large omega 3 eggs
3 Tbsp Honey
1 Tbspbest-quality vanilla
1 1/2 tsp sea salt
3 pounds (8 cups) old-fashioned rolled oats
4 cups unbleached all-purpose flour
8 oz dark raisins
8 oz coarsly chopped walnuts (optional)
Preheat oven to 350. Line baking sheet with parchment paper. Cream the margarine and sugar together in a large bowl until smooth. Beat in the eggs, honey, vanilla and sea salt until smooth and creamy. Use a large wooden spoon to mix in flour and oats until well combined. Add raisins and walnuts if desired. Shape the dough into large three inch balls and press into five or six inch cookies on the baking sheets. Bake for 15 minutes or until as brown as you desire. Cool on wire racks. Makes 24 large and very delicious cookies.
Nutritional information per cookie with raisins and walnuts: 471 calories; 6g protein; 27g fat; 52g carbohydrates
Nutritional information per cookie without raisins and walnuts: 380 calories; 4g protein; 21g fat; 47g carbohydrates.