Pineapple Fried Rice

I love fried rice!  It is such a great main dish if you add a little protein (or even meatless!) or as a side to any meat because it has the starch and the veggies all in one place!  Now, this one has a little meat in the form of diced ham but you could totally leave it out if you want a vegetarian dish.  Admittedly, I have never been a big fan of cooked pineapple (I think it gets overcooked a lot and then turns to mush) but in this dish it's added right at the end and only cooked long enough to heat it through so it maintains it's integrity.  Does pineapple have integrity?  Anyway, I hope you enjoy!

Pineapple Fried Rice (adapted from damndelicious.net)

6 T. low sodium soy sauce
1 T. sesame oil
1/2 t. ground ginger
1/2 t. pepper
1 T. extra virgin olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
2 carrots, peeled and grated
1/2 c. frozen corn
1/2 c. frozen peas
2 c. brown rice, cooked according to package directions
1 (20 oz.) can diced pineapple, drained
4 oz. diced ham
2 green onions, sliced

In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper and set aside.  Heat the oil in a large skillet or wok over medium high heat.  Add the garlic and onion and cook, stirring often, until the onions are translucent, about 3-5 minutes.  Stir in carrots, corn and peas and cooking, stirring often, until vegetables are tender, about 3-4 minutes.  

Stir in the pineapple, ham, green onion and soy sauce mixture.  Cook, stirring constantly, until heated through, about 2 minutes.

6 side dish servings (271 calories each serving) according to my calculator on loseit.com

Slow Cooker Five Spice Pork Roast with Sweet Potatoes

Are you ready for crock pot flavors that will blow your mind?  I have them for you today and you will be SHOCKED at the number of ingredients it takes to deliver a super flavorful meal to your table and all from the crock pot!  The secret is a delicious blend of salt, pepper and five spice powder that you mix together and then rub all over the meat before you put it in the crock pot.  Now, five spice powder is a great mixture to have around because it adds tons of flavor and has such interesting ingredients such as star anise, clove, cinnamon, black pepper and fennel seed.  It's kind of a sweet, licorice-y, savory, highly fragrant spice blend!  The other key here is the addition of some chili garlic sauce at the end just before serving.  Just a little bit adds the spice and garlic bite you need!  I hope you enjoy!

Slow Cooker Five Spice Pork Roast with Sweet Potatoes (adapted from foodiewithfamily.com)

2 large (about 1 1/2 lb.) sweet potatoes, peeled and diced
2 t. salt
1 t. black pepper
1 T. Chinese five spice powder
1 (2 lb.) boneless pork loin roast

For serving:

3 c. instant brown rice, cooked according to package directions
2 T. chili garlic sauce
1/4 c. cilantro, chopped
1/4 c. green onion, sliced

Spray a 6 qt. slow cooker with cooking spray and place the sweet potatoes on the bottom.  In a small bowl combine the salt, black pepper and five spice powder.  Rub the spice blend all over the pork and place the pork on top of the sweet potatoes.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Carefully remove the pork from the crock pot (I used two spatulas) and slice into 6 thick slices.  Serve the pork and sweet potatoes over the rice and garnish with the chili garlic sauce, cilantro and green onion.

6 servings (403 calories each serving) according to my calculator on loseit.com  

Korean Beef Bowl

Have you ever had Korean beef?  I have an easy crock pot version (including homemade kimchi) here but when I came across this Korean beef bowl using ground beef, I knew I had to give it a try.  All the flavors of Korean beef right here in one bowl and in no time flat!  Now, admittedly, this is not a particularly low cal dish because I used 80% lean ground beef.  You could totally use leaner beef if you want to but you need some of the fat to make it really tasty so I wouldn't use anything leaner than 90% lean.  As a matter of fact, just don't make it very often and use the 80%!  That's all the advice I have today!

Korean Beef Bowl (adapted from damndelicious.net)

1/3 c. brown sugar
6 T. low sodium soy sauce
1 1/2 T. sesame oil
3/4 t. crushed red pepper
1/2 t. ground ginger
5 cloves garlic, minced
2 lb. (80% lean) ground beef
3 green onions, sliced
1 1/2 c. white rice, cooked according to package directions (for serving)

In a medium bowl place the brown sugar, soy sauce, sesame oil, crushed red pepper, ginger and garlic and whisk to combine.  Place the beef in a large nonstick skillet and cook, stirring occasionally to break up the meat, until cooked through.  Drain any excess fat.  Add the sauce and green onions to the pan and continue cooking for 2 minutes.  Serve over rice.

6 servings (560 calories each serving) according to my calculator on loseit.com

Paprika Rice

Okay, you are gonna have to bear with me here while I share a recipe for Taco Tuesday that may or may not be borderline not Mexican.  Did what I just typed even make sense?  Anyway, I found this recipe for Paprika Rice and thought it looked so delicious (and it was) but it is made with brown basmati rice.  Now, basmati rice is typically used in Indian cooking and is very fragrant and aromatic but a lot of the spices used in this recipe (paprika, cumin, coriander) are Mexican (but also Indian) spices.  So, today I give you Paprika Rice!  The perfect side dish for your next Mexican (or Indian) meal!  Enjoy!

Paprika Rice (adapted from christensenka.squarespace.com)

1 1/2 c. brown basmati rice
1 small yellow onion, finely diced
1 celery stalk, finely diced
1 medium carrot, finely diced
6 garlic cloves, minced
3 c. vegetable broth
1 t. salt
1 T. extra virgin olive oil
1 1/2 t. smoke paprika
1 t. ground cumin
1/2 t. ground coriander
2 T. cilantro, chopped

Place the rice, onion, celery, carrot, garlic, broth, salt, paprika, cumin and coriander in a medium saucepan and bring to a boil.  Reduce the heat to a simmer, cover and cook for 45 minutes or until the liquid is absorbed and the rice is tender.  Remove the lid and fluff with a fork.  Stir in the cilantro and serve!

6 servings (212 calories each serving) according to my calculator on loseit.com

Cinnamon Roll Casserole

This might go down in history as the most decadent breakfast casserole of all time.  I mean, you cut up cinnamon rolls, make an egg custard and pour it over the top, drizzle syrup on top of THAT, bake, then add melted cinnamon roll icing.  WHAT?!  It is the bomb-diggity.  This is another recipe I tried in Omaha (bad cell phone picture coming your way) and we ate this with fruit salad and bacon.  Because, when you're eating cinnamon rolls, you need bacon.  Don't judge, just eat.  Enjoy!

Cinnamon Roll Casserole (adapted from mrshappyhomemaker.com)

Cooking spray or butter (to prepare the pan)
2 cans (8 per can) reduced fat cinnamon rolls, icing reserved
4 large eggs
1/2 c. fat free half and half
2 t. ground cinnamon
2 t. vanilla extract
1/4 c. chopped pecans
1/4 c. pancake syrup (or maple syrup, whatever you have on hand)

Heat the oven to 375.  Spray a 3 qt. baking dish with cooking spray and set aside.  Open the cinnamon rolls, set the icing aside and cut each roll into 6 individual pieces.  Place the cinnamon rolls in the prepared baking dish in an even layer.  

In a medium bowl whisk together the eggs, half and half, cinnamon and vanilla.  Pour the mixture over the cinnamon rolls.  Top with the chopped pecans and drizzle with the pancake syrup.  Bake for 25 minutes.  While the casserole is baking place the cinnamon roll icing in a small bowl and microwave on high for 30 seconds-1 minutes (until thinned and hot.)  When the casserole comes out of the oven drizzle the icing over the top, let sit for 10 minutes then serve (with bacon!)

8 servings (366 calories each serving) according to my calculator on loseit.com

Mandarin Chicken Pasta Salad

I love a good Chinese chicken salad so when my friend Rhonda (hi, Rhonda!) posted on facebook that she had made this salad for dinner and it was delicious I knew I had to try it!  Now, this is not a "traditional" Chinese chicken salad but it definitely has all the flavor profiles I am looking for when eating one (salty, sweet, crunchy.)  I loved the addition of the onion soup mix to the dressing too, so clever!  This is a great thing to make ahead and then toss with the dressing just before serving.  I hope you enjoy!

Mandarin Chicken Pasta Salad (adapted from allrecipes.com)

For the dressing:

1/2 t. dried ginger
1/3 c. rice wine vinegar
1/4 c. freshly squeezed orange juice
1/4 c. olive oil (not extra virgin)
1 t. sesame oil
1 (1 oz.) package dry onion soup mix
1 clove garlic, finely minced

For the salad:

8 oz. bow tie pasta, cooked according to package directions, drained and rinsed in cold water
1 small cucumber, peeled, seeded and diced
1/2 medium red bell pepper, diced
1/4 c. green onion, sliced
1 pint cherry tomatoes, halved
1 carrot, shredded
1 (6 oz.) bag fresh spinach
1 (11 oz.) can mandarin orange segments, drained
1 lb. boneless, skinless chicken breast, roasted and diced (I roast mine with a little bit of olive oil, salt and pepper at 375 for 40 minutes.  Let cool then dice.)
1/2 c. sliced almonds, toasted

For the dressing:

Combine all ingredients in a container with a tight fitting lid and shake to combine.  Set aside.

For the salad:

Combine all ingredients in a large serving bowl and pour the dressing over the top.  Toss to combine.

6 servings (413 calories each serving) according to my calculator on loseit.com

Spicy Dr. Pepper Pork

Many of you have probably seen this recipe on the Pioneer Woman's website and, may I say, she MIGHT be on to something here.  Okay, not might.  She is DEFINITELY on to something here!  This is another recipe I tried out with our friends in Omaha and we all agreed it was delicious!  The great thing about this recipe is you can throw it in the crock pot in the morning and forget the whole thing!  I had a four pound pork butt and it made a ton of meat!  We had sandwiches all weekend from this thing.  We put bbq sauce on it and served it on buns but you could also serve this in tortillas for tacos.  You would probably have enough to make sandwiches and then make tacos with the leftovers.  My friend, Cori, had made this before and her advice was to use the entire can of chipotle peppers in adobo but after it's cooked take it out of the spicy sauce to shred it otherwise it may get too spicy for the kids in the group.  We did that and it was great with just a hint of spice.  Serve the sauce (skim the fat off first) and chipotles on the side.  My friend Keith put them right on his sandwich!  However you serve it make sure you have your eatin' pants on because you're about to be blown away!

Spicy Dr. Pepper Pork (adapted from thepioneerwoman.com)

1 large yellow onion, roughly chopped
1 (4 lb.) pork butt, bone in
2 t. salt
1 t. pepper
1 (11 oz.) can chipotle peppers in adobo
2 cans (24 oz.) Dr. Pepper soda
2 T. brown sugar

Place the onion on the bottom of a 6 qt. slow cooker.  Season the pork butt all over with the salt and pepper and place it on top of the onion.  Dump in the chipotle pepper, Dr. Pepper and brown sugar.  Cover and cook on low for 8-10 hours or on high for 6-8 hours.  Remove the pork from the crock pot, shred and serve with the sauce (skim the fat first) and chipotles alongside for those that like a little spice in their life! 

16 servings (269 calories each serving) according to my calculator on loseit.com

Slow Cooker Pepper Steak

There are some dishes that take you back to your childhood and this, my friends, is one of them.  I definitely remember my mom making a version of this when I was growing up but I'm pretty sure she didn't use my favorite cooking utensil, THE CROCK POT!  This is especially delicious in the crock pot because all the flavors meld together all day and the beef becomes so stinkin' tender!  I served this over egg noodles but you could serve it over rice or even mashed potatoes.  Maybe this is comfort food but winter is coming so let's get started now, shall we?!

Slow Cooker Pepper Steak (adapted from kitchme.com)

2 lb. beef stew meat
1 t. garlic powder
1/2 c. beef broth
1 T. cornstarch
1 small yellow onion, diced
2 large green peppers, sliced
1 (14 oz.) can stewed tomatoes, not drained
3 T. low sodium soy sauce (could also use Worcestershire sauce if preferred)
1 t. salt

Place the beef in the bottom of a 6 qt. crock pot that has been sprayed with cooking spray and season with the garlic powder.  Toss to coat the meat.  In a small bowl whisk together the beef broth and cornstarch then pour over the meat.  Add the remaining ingredients and stir together to combine.  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Serve over rice, egg noodles or mashed potatoes.

6 servings (212 calories each serving not including egg noodles) according to my calculator on loseit.com

Mexican Macaroni Salad

A couple of weekends ago I spent the weekend in Omaha with my kids at my awesome friends' Keith and Amber's house.  They are fantastic hosts (I mean, they take us in for an entire weekend folks!)  When we go there (which is several times a year) I always try to cook a lot for the families (it's the least I can do.)  Amber is a great cook too and we love to cook together when we have the time.  I made this Mexican Macaroni Salad as a side for our dinner on Friday night and we ate it the whole weekend and there was STILL some leftover when I went home on Sunday!  It makes a TON!  This is perfect for the end of summer bbq you have coming up and everyone in the family will love it.  Even Keith and Amber's 10 month old ate this!  Enjoy!

Mexican Macaroni Salad (adapted from foodnetwork.com)

1 lb. elbow macaroni cooked in well salted water according to package directions then drained and rinsed in cold water
2 ears corn, cooked and corn kernels shaved off the cob (try this method for cooking the corn - you will be amazed that it really works!)
1 (15 oz.) can black beans, drained and rinsed
1/2 c. sliced black olives
1 pint cherry tomatoes, halved (quartered if large)
4 green onions, thinly sliced
1 c. jarred salsa (I used Herdez mild)
1 c. light sour cream
1/4 c. mayonnaise (I used canola mayo)
1 t. cumin
2 t. salt
1 t. pepper

Place the cooled macaroni in a large serving bowl and add the corn, black beans, black olives, tomatoes, and green onion.  Set aside.  In a medium bowl whisk together the salsa, sour cream, mayonnaise, cumin, salt and pepper.  Pour the salsa mixture over the pasta and veggies and toss to combine.  This can be made ahead and stored in the fridge.  

12 servings (256 calories each serving) according to my calculator on loseit.com

And P.S. - this picture was taken on my phone because I forgot my camera (you live and you learn!)  Then there's also the fact that there were FIVE hungry kids waiting to eat this while I was taking the picture. 

Vegetable Lo Mein

My husband is a big fan of lo mein so when I found this quick and easy version of vegetable lo mein I knew I had to try it!  I really liked this recipe because it uses a typical combo of fresh and canned Chinese veggies.  Feel free to use any veggies you have laying around and don't be shy with the veggies either.  This dish is long on veggies and short on noodles keeping it a satisfying and hearty dish without a ton of extra calories!  I served this as a side with Asian Peanut Butter Pork but it would also make a great vegetarian main dish!  Enjoy!

Vegetable Lo Mein (adapted from thegardengrazer.com)

8 oz. lo mein noodles
1 1/2 T. sesame oil, divided
1 small red onion, diced
1 yellow pepper, sliced (red or green works too)
1 head bok choy, cut into bite sized pieces
2 small heads broccoli, cut into bite sized pieces
1 (8 oz.) can bamboo shoots, drained
1 (15 oz.) can baby corn, drained
1 (8 oz.) can sliced water chestnuts, drained
5 green onions, minced
3 cloves garlic, minced
1/4 c. hoisin sauce

Cook lo mein noodles according to package directions, drain, place in a large serving bowl and drizzle with 1/2 T. of the sesame oil to prevent sticking.  Meanwhile, heat a large skillet or wok over medium high heat and add the remaining 1 T. sesame oil.  When the oil is hot add the onion, pepper, bok choy, broccoli, bamboo shoots, baby corn and water chestnuts.  Saute for 5-10 minutes or until veggies are crisp tender and done according to your likeness.  Add the green onions and garlic and cook 1 minute.  Add the hoisin sauce and stir to combine.  Add the veggies to the bowl with the noodles and toss to combine.  Serve!

6 side dish servings (243 calories each serving) according to my calculator on loseit.com

Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce

Today we continue on to the meat portion of our decadence train!  If you recall, yesterday I shared this recipe for lobster mac and cheese.  What goes better with lobster mac and cheese than filet mignon?  I mean, if you're gonna do it, do it right!  I love filet mignon when it is cooked correctly.  For me, correctly is medium rare to medium.  This is not a steak that you want to overcook so if you are not okay with your steak being a little (or a lot) pink in the middle you might want to consider a different cut of meat.  There is a little bit of prep work involved in this (in the form of roasted garlic) but it comes together quickly once it's dinner time!  Enjoy!

6 (8 oz.) filet mignon steaks
2 t. salt
2 t. coarsely ground black pepper
5 T. unsalted butter
2 c. sliced shiitake mushrooms (stems removed)
1 head roasted garlic, cloves separated (find instructions on how to roast garlic here - do this ahead of time!)
7 T. brandy (cognac works too)
6 T. light brown sugar
3/4 c. fat free half and half
1/4 t. salt
1/8 t. pepper

Preheat the oven to 400.  Season the beef with 2 t. salt on all sides.  Place the pepper in a shallow dish and dip the beef into the pepper, pressing lightly to coat on both sides of each steak.

Heat 1 T. of the butter in a large saute pan over medium high heat.  Place three of the steaks in the pan and sear on both sides until well browned, about 2 minutes per side.  Remove the steaks to a sheet pan and repeat with the remaining 3 steaks.  Transfer the remaining steaks to the sheet pan and place the steaks in the preheated oven for 8-10 minutes for medium rare.

While the steaks are cooking in the oven, add 1 T. of the remaining butter to the same saute pan.  Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2-3 minutes.  Remove the mushrooms from the skillet and reserve.  

Remove the skillet from the heat and add the garlic cloves and 6 T. of the brandy to the hot pan, stirring to loosen any browned bits from the bottom of the pan.  Return the skillet to the heat and cook until reduced by half; this will happen very quickly.  Add 2 T. of the remaining butter and the brown sugar, stirring to combine.  When the sugar has dissolved and the mixture is bubbly, whisk in the half and half, reduce the heat to medium high and simmer for 2-3 minutes until the mixture is sauce consistency and coats the back of a wooden spoon.  

Add the reserved mushrooms to the pan and season with 1/4 t. salt and 1/8 t. pepper.  Turn off the heat, add the remaining tablespoon of butter and the remaining tablespoon of brandy and whisk to combine.  Serve immediately over warm steaks.

6 servings (767 calories each serving) according to my calculator on loseit.com

Lobster Mac and Cheese

Okay, friends.  This might be one of my favorite recipe posts of all time here on Shel's Kitchen.  Lobster.  Mac and Cheese.  WHAT?!  It so SO good.  If you have ever eaten at a little place called Capital Grille or maybe The Bristol you may have seen this delicious decadence on the menu.  Trust me, it is worth every penny and every calorie!  Admittedly, this is a special occasion recipe.  The lobster (which I bought at Costco!) is a splurge and, in my world, the gruyere cheese is a splurge (and I bought it at Trader Joe's, FYI.)  I made this for a dear friend's 40th birthday to go with some filets (recipe coming tomorrow!) and everyone loved it (and ate WAY too much!)  I hope you enjoy!

Lobster Mac and Cheese (adapted from foodnetwork.com)

1 lb. campanelle pasta (penne, cavatappi or even elbow macaroni would work too - I just wanted the pasta to be a special shape!)
Salt
1 quart whole milk
8 T. unsalted butter, divided
1/2 c. all purpose flour
12 oz. gruyere cheese, shredded 
8 oz. extra sharp cheddar cheese, shredded
1/2 t. black pepper
1/2 t. nutmeg
1 lb. cooked lobster meat, cut into bite sized pieces
1 1/2 c. fresh bread crumbs (5 slices, crusts removed)

Preheat the oven to 375.  Bring a large pot of water to a boil and season liberally with salt.  Add the pasta and cook according to the package directions.  Drain well, put the pasta back in the pot and set aside.

Meanwhile, heat the milk in a small saucepan until hot but do NOT boil it.  In a large pot, melt 6 T. of the butter and add the flour.  Cook over low heat for 2 minutes, whisking all the time.  Still whisking, add the hot milk and cook for a minute or two more until smooth and slightly thickened.  Turn off the heat and add the gruyere, cheddar, pepper, nutmeg and 1 1/2 t. salt.  

Pour the sauce over the pasta, add the cooked lobster and stir well to combine.  Place the mixture in a greased 9X13 dish.  Melt the remaining 2 T. of butter in a small saucepan and add the fresh breadcrumbs.  Stir to combine then sprinkle the breadcrumbs on top of the macaroni and cheese.  Bake for 30-35 minutes or until the sauce is bubbly and the macaroni is browned on top.  

12 servings (554 calories each serving) according to my calculator on loseit.com

Asian Peanut Butter Pork

The flavor of this Asian Peanut Butter Pork recipe reminds me a little bit of chicken satay but, the awesome part about this recipe is, you can make it in your crock pot!  Just put the meat in the crock, add the other ingredients, cook all day and you have a delicious main dish to serve with lo mein (my recipe coming soon) or fried rice!  It is a decadent dish so choose a side that is packed with veggies so you have less guilt!  Enjoy!

Asian Peanut Butter Pork (adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea)

1 medium yellow onion, sliced
2 lb. pork tenderloin
1/4 c. brown sugar
1/4 c. low sodium soy sauce
3 T. white wine vinegar
3 T. water
2 garlic cloves, chopped
1/2 c. creamy peanut butter

Place the onion on the bottom of a 4 or 6 qt. slow cooker that has been sprayed with cooking spray.  Place the pork on top of the onion and add the remaining ingredients to the crock.  Do not worry about stirring.  Cover and cook on low for 6-8 hours or on high for 4-6 hours.  Remove the pork from the crock pot and whisk the sauce ingredients to combine.  Slice or shred the pork roast and serve topped with the sauce!

8 servings (256 calories each serving) according to my calculator on loseit.com

Chipotle Chicken with Sweet Potatoes

Here is an extremely low cal and different take on taco Tuesday.  Just put some chicken thighs in the crock pot then cover with well seasoned veggies and serve!  A one pot wonder that will please your palate and your thighs!  Enjoy!!

Chipotle Chicken with Sweet Potatoes (adapted from "Make It Fast, Cook It Slow by Stephanie O'Dea)

8 bone in, skin off chicken thighs
Salt and pepper
10 oz. sliced mushrooms
1 small yellow onion, thinly sliced
3 cloves garlic, minced
2 medium sweet potatoes (about 1 1/2 lb.), peeled and diced
1 red bell pepper, diced
1 t. chili powder
1 t. paprika
2 chipotle chili peppers in adobo, minced
1/2 c. chicken broth

Place the chicken thighs in a 6 qt. slow cooker that has been sprayed with cooking spray and season with salt and pepper.  In a large bowl combine the mushrooms, onion, garlic, sweet potatoes, bell pepper, chili powder, paprika, chipotle pepper, 2 t. salt and 1/2 t. black pepper.  Toss to combine.  Pour the veggie mixture over the chicken in the crock pot and add the chicken broth.  Cover and cook on low for 6-8 hours or on high for 2-4 hours. 

4 servings (336 calories each serving) according to my calculator on loseit.com

Quinoa with Feta, Mint and Dried Cranberries

Last week I was making Lemon Pepper Tilapia for the second time in a week and I was searching for another quinoa side dish to serve with it.  Last time I made it I served it with this quinoa recipe and it was really good but I just wanted something a little different this time so I went searching to see what I had in my cabinets.  Now, I always have some kind of dried fruit in my pantry, feta in my fridge and I just happen to have mint growing in my backyard right now!  Out of those pantry ingredients was born this lovely little creation!  I hope you enjoy!

Quinoa with Feta, Mint and Dried Cranberries 

1 1/2 c. quinoa, cooked according to package directions and cooled
1/2 c. feta cheese crumbles
1/2 c. dried cranberries
2 T. fresh mint, chopped
1 t. salt 
1/2 t. pepper
3 T. apple cider vinegar
2 T. extra virgin olive oil

Place all ingredients in a large bowl and toss to combine.  Serve cold or at room temperature.

6 servings (259 calories each serving) according to my calculator on loseit.com

Chinese Green Beans with Ground Turkey over Rice

Next up on "longest blog post name ever" is my Chinese Green Beans with Ground Turkey over Rice!  This recipe is a cinch to put together and tastes like a million bucks!  The secret is chili garlic sauce.  If you have never tried chili garlic sauce you really should!  It's a great way to add flavor and heat to Chinese dishes without a ton of effort!  I don't like my food to be overwhelmingly hot so I used two tablespoons in this recipe.  If you are less heat tolerant you might start out with one tablespoon and add more to taste.  If someone in your house likes hotter things you could totally serve it on the side as a condiment!  I made this with turkey but it would also be delicious with ground chicken or pork!  Enjoy!

Chinese Green Beans with Ground Turkey over Rice (adapted from wearychef.com)

1 T. sesame oil
4 green onions, sliced
2 cloves garlic, minced
1 (19 oz.) package ground turkey (I used 93/7)
2 T. chili garlic sauce
2 T. hoisin sauce 
1/2 t. ground ginger
1 lb. fresh green beans, ends trimmed and beans cut in half
1 T. low sodium soy sauce
1 T. rice wine vinegar
1 c. white rice, cooked according to package directions

Heat a large skillet or wok over high heat.  Add the sesame oil, green onions and garlic to the pan and saute for about 2 minutes.  Stir in turkey and saute, breaking up the meat with a wooden spoon for about 3-5 minutes or until the meat is almost cooked.  Stir in chili garlic sauce, hoisin sauce and ginger.  Add the green beans and soy sauce and stir to coat.  Continue cooking over medium heat for 7-9 minutes or until the beans are tender.  Stir in the rice vinegar and cook 1 minute longer.  Serve over cooked rice.

4 servings (341 calories each serving) according to my calculator on loseit.com

Corn Salad

A few weeks ago my sweet friend Emily gave me some corn from her parents' farm so I knew I had to do something delicious with it!  Well, lucky for me, my friend Paula was out of town (not that I WANT Paula to be out of town....just go with me here) and I was watering her plants for her and she grows basil!  She told me to help myself to some basil while she was gone so I did!  Corn and basil!  I have THE BEST friends!  This salad is so simple and really doesn't need much done to it for great flavor.  My husband grilled the corn for me and I shaved it off the cob but you could also boil it and it would be delicious too!  The key is fresh, not frozen in this recipe!  Enjoy!

Corn Salad (adapted from foodnetwork.com)

6 ears corn, cooked in the method of your choice and cooled (grill, boil, broil)
1/4 c. sliced green onions
1/2 c. fresh basil, chopped
2 T. extra virgin olive oil
3 T. apple cider vinegar
1/2 t. salt
1/2 t. pepper

Combine all ingredients in a large bowl and toss to combine.  Allow the flavors to meld for an hour or two in the fridge then serve!  We had this with BLTs and it was divine!

6 servings (175 calories each serving) according to my calculator on loseit.com

Lemon Quinoa Cilantro Chickpea Salad

This salad will change your life.  If you are not a salad lover, you will love this salad.  If you are not a grain lover, you will love this salad.  If you are not a lemon lover, well, we can't be friends anymore.  I'm kidding(ish.)  This is probably the most amazing salad I have had in a long time and it's all due to the quinoa, garbanzo beans, avocado, cilantro and zesty lemon vinaigrette.  You might want to make a double batch of this.  Trust me.

Lemon Quinoa Cilantro Chickpea Salad (adapted from raudette.com)

For the salad:

1 c. quinoa
2 c. vegetable broth
2 c. baby kale (can also use spinach)
1 bunch cilantro, stems removed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, diced
4 green onions, sliced

For the dressing:

2 small cloves garlic, minced
Zest of 1 lemon
Juice of 2 lemons
2 t. dijon mustard
2 t. extra virgin olive oil
1/2 t. cumin
1/2 t. salt
1/4 t. pepper

Place the quinoa and broth in a medium saucepan and bring to a boil on the stove.  Reduce the heat to a simmer and cook for about 12-15 minutes until the quinoa has absorbed all the liquid.  Remove from the heat and let stand for 15 minutes.

Place the kale and cilantro in a food processor and process until they are finely chopped.  Add the greens to a large bowl along with the beans, tomatoes, avocado, green onion and cooled quinoa.  In a small bowl with a tight fitting lid combine the dressing ingredients, shake to combine, then pour over the salad and toss.  Let the salad sit for 10-15 minutes so the flavors can meld and serve!

4 servings (409 calories each serving) according to my calculator on loseit.com

Honey Lime Rainbow Fruit Salad

Honey Lime Rainbow Fruit Salad.  This salad should be called "best fruit salad I ever ate" or "I couldn't even converse with my guests when I was eating this salad" or "most addictive salad ever" or "I can't believe I ate the whole bowl salad."  Seriously.  This salad was so good that, while we were eating it, (with good friends, might I add) we were all so in awe of it that we were barely talking to each other.  This makes a HUGE bowl of fruit.  So much so that when I put it on the table for just four of us our friends were like, "did you make enough fruit Shel!?"  We ate almost the whole bowl in one sitting.  It really is that good.  You must make it.  And make it when you're home alone so you don't have to share!

Honey Lime Rainbow Fruit Salad (adapted from cookingclassy.com)

1 lb. fresh strawberries, diced
1 lb. fresh pineapple, diced
1 pint fresh blueberries
12 oz. green grapes (or red, if you prefer), halved
1 (15 oz.) can mandarin oranges, drained
2 nectarines, pitted and diced
1/4 c. honey
Zest and juice of 1 lime

Add all the fruit to a large serving bowl.  This can be done ahead and stored in the fridge.  In a small bowl whisk together the honey, lime zest and lime juice.  This, too can be done ahead and left covered on the counter until time to serve.  Just before serving pour the honey mixture over the fruit and toss to coat.  

Please note:  you can use any fruit you like in this salad.  I used what I like and what I had on hand but bananas, kiwis, raspberries or peaches would be great too! 

I'm saying this makes 8 servings because it makes me sound better but in my world it only served about 4! (170 calories each serving) according to my calculator on loseit.com

Orange Chicken

A couple of weeks ago I was watching The Pioneer Woman on Food Network and she made Chinese take out at home.  She was talking my language, folks!  One of the dishes she made that day was orange chicken and it looked so good!  She fried her chicken (shocking, I know!) but I decided to try it just doused in a little cornstarch and lighten it up by not frying it, sauteing it in a pan with a little bit of oil and using boneless, skinless chicken breasts (she used thighs.)  It turned out great so I'm sharing it with you today!  I served it with Edamame Fried Rice and it was perfect!

Orange Chicken (adapted from foodnetwork.com)

2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
2 T. cornstarch
1 T. extra virgin olive oil
1/2 c. orange juice 
1 T. soy sauce
1 T. brown sugar
1 T. rice wine vinegar
1/4 t. sesame oil
1 t. salt
1/2 t. crushed red pepper
1/2 t. ground ginger
1 garlic clove, minced


Place the chicken pieces in a medium bowl and sprinkle with the cornstarch.  Stir to combine and coat all of the chicken pieces evenly.  Heat the oil in a large skillet or wok over medium high heat and place the chicken in the pan.  Saute the chicken, stirring occasionally until the chicken is cooked through and lightly browned.

While the chicken is browning combine the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, salt, pepper, crushed red pepper, ginger and garlic in a medium bowl and whisk to combine.  Once the chicken is cooked add the sauce to the pan and let cook, stirring occasionally, until the sauce is thickened and reduced, about 5 minutes.  

6 servings (227 calories each serving) according to my calculator on loseit.com