Wednesday, November 30, 2011

Honey Chicken Stir Fry

Okay, this is one of my favorite go-to meals. It cooks quick (especially if you don't have to defrost the chicken!) and it is incredibly tasty! Believe me, I worked 10 hours today, got home around 6pm and we are done and the kids are cleaning up now at 7, this meal is quick, and PLUS, you probably have most of the ingredients at home!

A note on chicken: frozen chicken breasts are HUGE! They are more than a good portion of chicken. I will cook two regular breasts and half them before serving, or my favorite option - I buy the bag of frozen chicken breast tenderloins! The family doesn't seem to notice a difference. We all are getting a more reasonable portion and its much easier when you just need a small amount!

Honey Chicken Stir Fry (from Taste of Home, Comfort Food Diet)
Makes 4 servings
1 c. stir fry mixture without rice = 243 calories
Points Plus Values: 6


Ingredients:
1 lb boneless, skinless chicken breasts
1 garlic clove, minced (we buy the "jar o' garlic" at Target, it keeps well in the fridge and is much quicker!)
3 tsp olive oil, divided
3 tbsp honey
2 tbsp low sodium soy sauce
1/8 tsp salt (I just shake it in!)
1/8 tsp pepper (same)
1 package (16 oz) frozen broccoli stir-fry vegetable blend (I have used other blends, this may change PPV)
2 tsp corn starch
1 tbsp cold water

Serve over hot cooked rice.

In a large, non stick skillet, stir fry chicken and garlic in 2 tsp oil.
I warm the garlic and oil first.

Cook the chicken until juices run clear!

Add honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned. Remove and keep warm.

In the same pan, stir fry the vegetables in remaining oil for 4-5 minutes or until tender.
Return chicken to the pan and stir to coat. Combine corn starch and water until smooth, gradually stir into chicken mixture.
Bring to a boil, cook and stir (yes, Ive said stir a million times, but it IS STIR fry!) for one minute or until thickened. If you like a thicker sauce, add more corn starch and water mixture, but only a little and wait to see results - the mix needs to boil or get pretty hot before you notice a change! However, depending on the "ice" on your veggies, the sauce may be watery.
YUM! Serve over rice or quinoa! I have used both and both taste great!


I hope you enjoy the stir fry!

Tuesday, November 29, 2011

Welcome & Pork Tenderloin with Herb Sauce


     Thank you so much for visiting my little blog! I am hoping that this could become an inspiration for someone, but also a great way for me to share my favorite recipes and keep track of my food!

     A little about me, I have always loved food - at some times I have had my issues with meat and other things (like artichokes, I miss them, but the smell makes me ill now!) I do eat meat now but have just started to eat more pork, I was traumatized by a pig roast when I was younger. Note to parents, it is NOT funny to put sunglasses on a pig when you are roasting it whole, it is also not funny to let your kid eat venison (deer,) tell them its beef and then say, "YOU JUST ATE BAMBI!" Yes, these were some reasons why I didn't eat meat for a while.

     We never thought I could cook. I am the youngest of two and my sister took most cooking duties when we were teens. I ate convenience foods (mac and cheese, ramen) and at the dining hall in college. After college I had mom and then a room mate who cooked. When I started dating Christopher, I started cooking out of a need, he was stressed and pushed to the limit as a single father of two pre-teen girls. I found some recipes online at Moms Who Think, and they became my "bible". I began to experiment more and got some other cookbooks. I then discovered a LOVE of baking. I began making cupcakes like nobody's business! I baked my own (small) wedding cake and about 200 cupcakes for the guests (complete with Cupcake Caps, this was in my pre-making-your-own-frosting days.)

     All of the cooking and happiness added on a few (okay, a lot of) extra pounds and I joined Weight Watchers in February 2011. I have lost about 17 pounds so far, and lately have been at a bit of a plateau. I also have become more conscious of WHAT we are eating. I like to use fresh ingredients and healthier options as much as possible. I like to bake my own bread, make cookies and snacks from scratch and the like. I really enjoy Kiwi Magazine for its recipes and ideas on green and healthier living!

     So, enough about me, I'm sure you'd love to know what I am eating now! I usually plan out two weeks of food ahead of time and do one big shopping trip when I am NOT hungry. I will run to the store a few times during those two weeks for produce and milk (or the "OH-CRAP-we-need-dog food-detergent-etc run.) We spend about $600 a month (or a little more) on groceries for a family of four, which include household cleaning and care items, as well as the dog! Keep in mind that we also pack four lunches a day.



      This is my two week meal plan starting last Sunday. We have strayed a bit from the plan since today my girls wanted Manwich. Their mom passed away in March and today would have been her birthday and she LOVED Manwich. So we will re-arrange. All of these meals are under 300 calories (main entree.) I got most from "The Comfort Food Diet" cookbook by Taste of Home. Others came from a slow cooker cookbook that I have.

     So, Sunday and Monday's meal was "Pork Tenderloin with Herb Sauce." I took some last minute pictures, so they're not the best! We added whole wheat noodles (1/4 c) and green beans.

Pork Tenderloin with Herb Sauce
Makes 6 servings (I stretched it to be 9 somehow)
4oz of pork & 2tbsp of sauce = 238 calories
Points Plus values: 6

Ingredients:
2 pork tenderloins (1lb each) *Hormel loins are a little over a pound.
1/2 tsp salt
4 tsp butter (I did use the real butter, this is what is called for, I'm sure you can use margarine)
2/3 c half and half (I used fat free)
2 tbsp fresh minced parsley
2 tsp herbs de Province
2 tsp reduced sodium soy sauce
1 tsp beef bullion granules
1/2 to 3/4 tsp crushed red pepper flakes (I just sprinkled!)

-Cut each tenderloin into 12 slices. Sprinkle with salt.

-In a large non-stick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side. Return all pork to the skillet.

-Combine remaining ingredients. Pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.


     -Finally I made whole wheat pasta for a starch and added green beans (cooked in microwave) with olive oil, garlic powder and onion powder.

I hope you like this meal, we LOVED it! Have fun cooking!