Monday, June 29, 2009

Tofu & Beef Lettuce Wraps

This recipe is from Ellie Krieger's show Healthy Appetite. The italicized items are ones that I've added.

1 T. Chile Garlic Sauce
1 1/2 t. Sesame Oil
3 T. Soy Sauce
2 T. Rice Vinegar
1/4 c. Hoisin Sauce
2 T. Agave Nectar
2 T. Water
8 oz. Firm Tofu, crumbled
2 T. Canola Oil
4 Scallions, chopped
2 T. Fresh Ginger, minced
1 T. Garlic, minced
1/2 lb. Ground Beef
1/2 c. Water Chestnuts, diced
1 Red Bell Pepper, diced
2 large Carrots, julienned
1/4 c. Peanuts, chopped
1 head Bibb Lettuce
2 c. Brown Rice, cooked

1. Combine first 7 ingredients to make the sauce.
2. Saute scallion, garlic & ginger in oil. Add tofu & beef. Cook until beef is browned.
3. Add sauce & reduce for 3-4 minutes.
4. Stir in water chestnuts. Garnish with bell pepper, carrot & peanuts. Serve with rice.

Serves 4: Calories 260; Total Fat 13 g; Protein 16 g; Carb 19 g; Fiber 5 g

Saturday, June 27, 2009

Greek Pasta Salad

I made this for a ward party we're having tonight. If you like Greek salad, this is great!

16 oz. Penne or Rotini pasta, cooked
2 Tomatoes, chopped
1 Bell Pepper, chopped
1 Red Onion, chopped
1 Cucumber, chopped
1/2 c. Olives, sliced
4 oz. Feta, crumbled
3 T. Lemon Juice
3 T. Red Wine Vinegar
1/4 c. Olive Oil
2 T. Whole Grain Mustard
2 Garlic cloves, minced
2 T. Parsley
1 T. Oregano
Salt & Pepper

1. Cook pasta according to package directions.
2. Chop up all veggies.
3. Mix together lemon juice, vinegar, oil, mustard, garlic, parsley, oregano, salt & pepper.
4. Combine all ingredients while pasta is warm. Refrigerate & serve cold.

Friday, June 26, 2009

Garden Pasta w/Sausage

This is a quick and simple dinner. We use whatever we have in our garden (or fridge). Hope you like it!

2 T. Olive Oil
3 links Italian Sausage
1 1/2 Red Onions, diced
1 Red Bell Pepper, diced
1 Zucchini, diced
4 oz. Mushrooms, sliced
8 medium Tomatoes, diced
10 cloves Garlic, minced
1 t. Salt
1/4 t. Pepper
Pinch of Red Pepper Flakes
1/2 c. Parmesan, shredded
2 T. Balsamic Vinegar
2 T. Fresh Parsley, chopped
4 T. Fresh Basil, chopped

1. Brown sausage in olive oil & drain fat
2. Add onions, bell pepper & zucchini. Saute until tender.
3. Add mushrooms & garlic. Cook 1 more minute.
4. Add tomatoes, salt & pepper, red pepper flakes, parmesan, vinegar & herbs. Serve immediately.

**You can also use grilled veggies in this. Yum!**

Marshmallow Fondant

This is the easiest fondant to make! And actually tastes good, unlike the store-bought variety.

8 oz. Marshmallows (half a bag)
2 T. Water
1 t. Clear Vanilla
1 lb. Powdered Sugar

1. Microwave marshmallows & water in a very large bowl for 2 min.
2. Stir in vanilla (if it's hot enough, it should sizzle) and slowly stir in powdered sugar.
3. If the marshmallows stop accepting the powdered sugar, take the glob out and knead in the remaining sugar.

**Do NOT use the sugar that is stuck to the sides of the bowl when kneading or you will have lumpy fondant!!!**

Buttercream Icing

I got this recipe from my cake decorating class. The texture of the icing is perfect! And it's easy to thin down, or thicken up for different designs!

1 stick Butter
1/2 c. Shortening
1 t. Clear Vanilla
2 T. Milk
1 lb. Powdered Sugar

1. Mix all ingredients together in a stand mixer on LOW until incorportated.

**To make THICK frosting, add 3 T. Meringue Powder**
**To make THIN frosting, add 2 T. Water until you're reached the desired consistency**

Tuesday, June 23, 2009

Mexican Lettuce Wraps

I got this recipe from my Taste of Home magazine. It was submitted by a woman in Springville.

3 c. cubed chicken breast
1 can black beans, rinsed & drained
1 medium tomato, chopped
1 can green chiles
1/2 c. salsa
1/4 c. onion, chopped
1/4 c. bell pepper, chopped
1 T. lime juice
1/2 t. cumin
1/2 t. salt
1/4 t. garlic powder
1 medium avocado, chopped
1/2 c. sour cream
1 head iceberg lettuce

1. Combine first 11 ingredients.
2. Before serving, stir in avocado.
3. Scoop 1/2 cup of chicken mixture into each lettuce leaf & top with 2 t. sour cream.

**We also added some corn to the mixture to make it a little more "Tex Mex"**

Summertime Muesli

This is super easy, and really yummy! Plus, there's lots of fruit & fiber to keep you full.

3 c. oats
1 1/2 c. yogurt (we use vanilla)
1 1/2 c. milk
1/2 t. cinnamon
2 T. honey
1 1/2 c. sliced strawberries
1 c. blueberries
1 medium apple, chopped
1/2 c. raisins

1. Combine the oats with the yogurt, milk, cinnamon & honey.
2. Fold in the fruit.
3. Refrigerate overnight.