Chicken, Mushroom and Zucchini Stir Fry

This is one of those dinners that makes my mouth water every time I think of it.  It was pure goodness.  Every bite of it.  It is a healthy option too with the lean meat and loads of vegetables.  There isn't tons of sauce (which also contributes to it's low calorie status) but it still goes very nicely over rice.  On top of how good it tastes, this meal comes together lightening fast, especially if you have time to cut everything up earlier in your day.

2 Chicken Breasts, cut into small chunks
1/2 C. Corn Starch
2 T. Sesame Oil
2 T. Soy Sauce
1 T. Balsamic Vinegar
2 Large Cloves Garlic, pressed
1 tsp. Ginger
16 oz. Fresh Mushrooms, sliced or quartered
1 medium/large Zucchini or 2 smaller zucchini, cut into 1" chunks
Salt and Pepper

Dredge chicken pieces in cornstarch.  Heat oil in a large skillet or a large pot and add chicken.  Cook until chicken is light brown.  Remove the chicken onto a plate lined with paper towels.  Add zucchini, mushrooms and garlic to the hot pan.  Cook for 4-5 minutes until zucchini is tender crisp (NOT soggy).  Add the soy sauce, balsamic vinegar, ginger and salt and pepper to taste.  Add the chicken back into the pan and toss to coat with sauce.  Serve over rice. 

Hawaiian Grilled Pork Chops

Devine, that's what these pork chops are.  I got this recipe from my sister-in-law several years ago and I have served it to lots of people with rave reviews every time.  The flavor of this marinade is outstanding and, if cooked right, the pork chops end up juicy and perfect.

6 Pork Chops (bone-in or boneless)
1 Can Pineapple Slices
1/2 C. Soy Sauce
1/3 C. Vegetable Oil
1/4 C. Onion, chopped small
1 Clove Garlic, pressed
1 T. Brown Sugar

Drain pineapple, reserving 1/4 C. of the juice.  Set aside pineapple and pour the reserved juice in a gallon-sized Ziplock bag.  Add all other ingredients to the bag and mix around to coat pork chops thoroughly.  Store in the refrigerator for at least 2 hours.  Remove pork chops, reserving marinade, and grill on medium low heat basting frequently with the marinade.  Grill pineapple rings during the last 3-5 minutes and then set a ring on top of each pork chop before serving.  

Cherry Cake

This year, instead of a decorated birthday cake, my oldest son asked for this cherry cake.  This is the perfect cake for summer and it is SO easy.  I was grateful I didn't have to spend hours on a birthday cake and we enjoyed it a lot more than a cake with half an inch of colored butter cream frosting slathered on top.  This is a light tasting, elegant looking dessert that doesn't take all day to prepare.  We love it! 

1 White Cake Mix + all the ingredients to make the cake
1 can Cherry Pie Filling
1 8 oz. pkg low-fat Cream Cheese
1 small container of Whipped Topping
1 C. Powdered Sugar

Mix up cake batter and pour into a greased 9x13 pan.  Drop spoonfuls of cherry pie filling into cake batter, reserving 1/2 of the pie filling for later.  Bake according to package directions.  Let the cake cool completely.  While cake is cooling, make the topping by mixing cream cheese (at room temperature) and powdered sugar together with a hand mixer until it is smooth and creamy.  Then mix in the whipped topping.  Spread over cooled cake then drop spoonfuls of the reserved pie filling over the top of the cake decoratively.  Cover carefully and refrigerate at least one hour before serving. 

Oatmeal Coconut Cookies

In the back to school spirit, I am posting these cookies which are perfect for an after school snack.  I got this recipe from a friend who brought them over after I had my baby.  These are in my top three favorite cookies and, with 6 C. of oats in the recipe, they are a pretty healthy cookie too. The recipe made 10 dozen cookies for me so just remember that when you are looking over the amounts of everything needed for this recipe and don't forget to use your largest mixing bowl!  You're going to need some freezer bags too unless you're very, very hungry!

2 C. Butter
2 C. Brown Sugar
2 C. White Sugar
2 tsp. Vanilla
4 Eggs
3 C. Sifted White Flour (you can do 1/2 white, 1/2 wheat)
2 tsp. Salt
2 tsp. Baking Soda
6 C. Quick Oats
1 1/2 C. Coconut

Preheat oven to 350 degrees.  Cream butter and sugars together until fluffy.  Add eggs and vanilla.  Mix well then add all dry ingredients.  Bake on a greased cookie sheet for 10-15 minutes depending on how crisp you like your cookies.  The dough can be refrigerated for a couple of days and the baked cookies freeze very well. 

Blueberry Zucchini Muffins/Bread

Is your garden producing obscene amounts of squash like mine is?  I am always looking for new ways to use it.  This is a fantastic recipe.  I love the addition of blueberries to this summertime favorite.  This recipe makes a lot (12 muffins and 4 mini loaves).  So freeze what you don't eat for an easy breakfast on a busy morning or share with a few neighbors. You'll be their new best friend!

3 Eggs
1/2 C. Oil
1/2 C. Applesauce
1 C. Sugar
1 C. Brown Sugar
3 C. Zucchini, grated
3 C. Flour (you can use 1/2 wheat flour)
1 tsp. Salt
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1 T. Cinnamon
1 1/2 C. Blueberries (thawed if frozen)

Preheat oven to 350 dregrees.  In a large mixing bowl combine eggs, oil, applesauce, vanilla and sugars.  Mix well then add zucchini.  Add all dry ingredients and mix thoroughly then fold in blueberries.  Grease pans well then fill each 2/3 full.  Mix together struesel topping by mixing 1/2 C. Flour, 1/2 C. Brown Sugar, 1 tsp. Cinnamon and 1/4 C Butter with a pastry blender.  Sprinkle 1 T. of topping over each muffin then divide the rest among the mini loaf pans.  Bake muffins 25 minutes and mini loaves 45-50 minutes. 

Simmered Black Beans over Rice

Seriously, this is one of my favorite meals.  I love the smell of it simmering on my stove almost as much as I love the taste.  Delicious.  I promise.  This is adapted from a Weight Watchers recipe so it is very low in fat and high in fiber.  Meatless is the way to go in the summer and you will have most of the ingredients for this dish just sitting in your pantry or refrigerator.  If you think of beans and rice as a blah, boring kind of meal,  this recipe is sure to change your mind.  You're gonna love it!

1 Large Green Bell Pepper, diced
1 Onion, diced
5 Cloves Garlic, pressed
2 T. Olive Oil
2 Cans Black Beans, drained
1 Can Petite Diced Tomatoes
1 Can Chicken Broth
3/4 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1 Bay Leaf
Cilantro to taste (I add about 2 T.)

Heat oil in a skillet and saute pepper, onion and garlic until onions are translucent.  Add all other ingredients except cilantro and simmer for 30-45 minutes until it becomes like a thick soup.  Discard bay leaf and add cilantro.  Simmer for an additional 5 minutes and serve over hot, cooked rice.  Garnish with additional cilantro if desired.  

Sweet and Sour Meatballs

As a kid I hated sweet and sour but as an adult I really enjoy it.  It helps that whenever I make sweet and sour anything it makes my husband extra happy.  I was drawn to this recipe because of the simple ingredients and I was very happy with the results.  I am all about easy and quick meals right now and this one is just that- easy and quick.  Add some veggies from your garden and your set for a great dinner.

1 lb. hamburger
1/4 C. Fine Bread Crumbs
1 Egg
1/2 of an Onion, diced small or 1 T. Onion Powder

Mix all ingredients together very well and shape into small meat balls, about 1 1/2 inches in diameter.  I was able to make 35.  Place on a baking sheet and bake at 400 degrees for 15-20 minutes.   

Sweet and Sour Sauce:
1 C. Brown Sugar, packed
1 1/2 C. Water
1 1/2 T. Corn Starch
1/4 C. Vinegar
3 T. Soy Sauce
2 T. Kechup

Combine all ingredients in a skillet and bring to a boil.  Add meatballs and simmer uncovered 15 minutes until sauce is thick.  If sauce becomes too thick just add a little bit of water.  Serve over rice.  

Minestrone

Having fresh peas and beans in my kitchen from the garden made me think of Minestrone. I was feeling adventurous so I just came up with this recipe on my own. The only thing I did with a recipe was look one up to see what spices to put in. It has such fresh taste.

1/4 large onion chopped

2 t. oil

3 carrots peeled and chopped

1 clove garlic minced

3/4 quart bottled tomatoes

2 t. beef base

3/4 cup water

1 small bowl green beans

1 small bowl peas

1 can corn

1/2 T. basil

1/2 T. dried rosemary

4 baked potatoes peeled and chopped

Salt to taste

Add onion, carrot into warm oil and saute for about 6 min. Turn to low heat and add garlic. Add tomatoes, and every other ingredient, besides the potatoes. Simmer for 10 min or until cooked through. Turn to low and add potatoes.

Chunky Monkey Pancakes

I found this totally awesome recipe on allrecipes.com the other day.   I must tell you that these are fantastic!  They are a nice, fun change to traditional pancakes.  And who doesn't like chocolate for breakfast?

1 C. Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
3/4 C. Milk
3 T. Oil
2 Eggs
1 T. Sugar
1 tsp. Vanilla
1 Banana, diced
1/2 C. Chocolate Chips
1/4 C. Chopped Nuts (I used pecans)

Mix all ingredients together except chocolate chips and nuts.  Mix thoroughly then fold in chocolate chips and nuts.  Spoon onto hot griddle and cook until brown on both sides.  Serve with maple syrup.  Makes 9 pancakes.

Stuffed Quesadillas

I know it has been a long time since anyone has heard from me on this blog.  Where have I been?  Well, I didn't take any exotic vacations but I did have a sweet little baby boy in June!  He is so, so cute and I have been way more interested in cuddling him than in any recipe, no matter how alluring the ingredients might be!

But recently my cookbooks and appliances have been calling my name and I finally feel the urge to cook again.  Here is a new recipe that I tried a couple of days ago.  I love meatless dinners in the summer!  This recipe is completely delicious while also lowfat, quick, very filling and convenient since you probably have everything in your pantry to make this meal right now!  I loved the slightly sweet flavor of the filling with brown sugar in it.  And, by the way, if you end up liking these, give my chicken taco recipe a try.  It's pretty similar to this recipe and my family loves them.

2 T. Olive Oil
1 Onion, chopped
1 Can Black Beans, rinsed and drained
1 Can Corn, drained
1 1/2 T. Brown Sugar
1/4 C. Salsa
1/4 tsp. Red Pepper Flakes
Cheese
8 Tortillas

Preheat oven to 350 degrees.  Heat oil in a skillet and add onion.  Cook until translucent.  Add beans, corn, sugar, salsa, and red pepper flakes.  Cook in skillet until any excess water has cooked out and mixture is pretty thick.  Sprinkle a small amount of cheese over one half of each tortilla then divide mixture evenly among tortillas and spread over the cheese.  Sprinkle a little bit more cheese over bean/corn mixture and fold tortillas over.  Place quesadillas on a large baking sheet and bake for 10-15 minutes until tortillas are crispy and lightly browned.  You can also place them under the broiler for a few minutes on each side.