Homemade Clam Chowder

Homemade Clam Chowder
Sharon based on Rachael Ray recipe

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 stalks celery & leaves, chopped
2 carrots, chopped into small pieces
1 cup diced sweet red pepper
small can of corn
4 sprigs fresh thyme (I didn't want to bother fishing out the springs so I pulled the leaves of 4-5 sprigs)
salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
3 cups chicken stock, from soup aisle
1 cup raw hash brown potatoes, from dairy aisle of the market (or just chop up a small potato)
2 (10 ounce) cans baby clams, and their juice

1. In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, red pepper, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
2. Add half-and-half and stock and bring to a bubble, then stir in potatoes, corn and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
3. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.

Low Fat Banana Bread

Low Fat Banana Bread (jtwinzz)

1/2 Cup Applesauce
2/3 C. sugar
2 eggs
3 large bananas, mashed
1 C. Whole wheat flour (may use white)
1 C. White flour
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 C. chopped nuts (optional)
1/2 C. mini chocolate chips (optional)

Combine ingredients in order given. Bake at 350 for 45 min to 1 hour or until toothpick comes out clean.

Rice Cooker "Risotto"

Rice Cooker “Risotto”
lvlupfood.com
JDTMamma

1 1/2 cups long grain rice
1 cup water
2 cups chicken broth
bay leaf
sage
poultry seasoning
salt and pepper
1 browned chicken breast
1/4 cup cream or half and half
4 TBS Parmesan

Add rice, water and brother to rice cooker bowl. Add seasonings to taste. Place lid on rice cooker and turn on. After ten minutes add chicken and stir, re-cover. When almost all the liquid is absorbed add cream or half and half and Parmesan. Top with extra Parmesan if desired, re-cover. Once rice cooker switches to warm mode let sit for five minutes. Serve.

Hot Sauce

For anyone who's tired of buying hot sauce.. my Mexican in laws taught me this and I make it twice a week.

Two Roma tomatoes and 1 or 2 Serrano or jalapeno peppers. Depending on your taste. Boil covering the tomatoes half way until skin starts to blisteron tomatoes . Remove tomatoes and pepper(s) and place on blender add a small amount of water from pan. 1/4 cup chopped onions 1 or 2 chopped garlic cloves and 1/4 cup cilantro leaves. Puree. Even if cilantro isn't available. Leave it out. Let the puree cool before placing in the refrigerator. You won't be disappointed!

(Explodinggirl5)

Honey-Lime Fish Tacos

We had Honey-Lime Fish Tacos for dinner tonight and everyone including all three of my LOs had seconds and thirds. DH said to make this again for sure. For the Sauce you heat up the marinade on the stove, which was delicious it has a sweet tart flavor. The fixings we topped our tacos with: coleslaw mix, chopped tomatoes, chopped fresh cilantro, feta cheese, sredded cheddar cheese and sriracha. We used warmed corn tortillas for our tacos. This was sooo yummy! The only changes I made to the recipe was dredging the fish in panko crumbs instead of flour and baking the fish @ 425 for 8-12 minutes.

Honey-Lime Fish Tacos
Printable Recipe

Ingredients:
6 (4-6oz) fillets tilapia
zest and juice of 2 limes
1 Tbsp olive oil + more for cooking
3 Tbsp honey
3/4 tsp salt + more for dredging
3/4 tsp pepper + more for dredging
1/2 tsp garlic powder
1/2c flour (white or whole wheat pastry flour work best) (we used panko)
small fajita-size flour tortillas (Corn tortillas)
shredded lettuce, cheese, or other favorite taco toppings

Directions:
Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours*

When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.

While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.

To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

Roasted Cabbage Ideas

My favorite is thinly sliced with olive oil and fennel seeds and roasted.

Roasting it is pretty delicious. There are several ways to do it, but I generally cut it into 1 inch strips, add a little oil or butter, spread on a baking sheet, and roast at 450. When it's starting to brown, stir it around and continue roasting until fairly well browend.

Rotisserie Chicken Stock

Fill a large pot with water, add skin, bones and whatever is left over from the chicken, bunches of onion, celery, fresh or dried herbs, mushrooms, veggies (in other words, whatever you have around the house) and bring to a boil. After it is boiling, turn to simmer and let cook for a while (I often forget mine and it cooks for several hours). I strain mine at this point and use the veggies in my soup. Or, you can strain it and freeze portions of the stock in freezer bags for later use.

Read more: Ten Ways to Use a Store Bought Rotisserie Chicken | Two Hearts Together

Brown Sugar and Soy Sauce Salmon

Brown Sugar and Soy Sauce Salmon (amargrewal1974)

I wanted a salmon recipe that wasn't your typical lemon, honey or mayonnaise recipe.this one was really really yummy and easy.

3-4 Salmon fillets
3 cloves garlic minced or 1/2 tsp garlic powder (or to taste)
1/4 cup water
1/4 cup reduced sodium soy sauce
1/3 cup brown sugar
1/4 cup olive oil (or veg oil of you don't have olive oil)
1/2 tsp pepper
1/4 tsp red pepper flakes (optional)

Put all ingredients except salmon into a Tupperware container and mix well or into a large ziploc freezer bag. Add salmon fillets and coat well with marinade. If there's skin on fillets, lay skin side up so meaty portions are in marinade. Put in fridge 1-3 hours.
Grill on BBQ, George foreman grill or other grill 10-12 min or until fish flakes and is cooked.
I baked in oven in foil lined pan at 375 degrees for 20 min as the fillets were thick.

Tasty Lentil Tacos

Tasty Lentil Tacos-babybearT via allrecipes.com

Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Rotelle With Asparagus and Mushroom Sauce

Yield: 4 servings

8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
2 tsp Olive oil
2 Garlic cloves, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2 " diagonals
Salt and freshly ground black pepper
2 Tbs Fresh lemon juice
8 oz Rotelle pasta
2 Tbs Minced red bell pepper
Soy Parmesan cheese optional

Combine the mushrooms, oil, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture and the red pepper. Serve with a sprinkle of Soy Parmesan if desired.j

Source: veganconnection.com

Homemade Chicken Nuggets

BoulderMtnMom · Pass a Note!
Posted 20 hours ago

I cut the chicken breast up and dip it in honey mustard. I dredge it in a mixture of 3 parts panko bread crumbs to one part kraft parmesan cheese. I spray the cookie sheet and the chicken with Pam and bake at 325 until it is golden brown, flipping once.

my kids love it AND it is super healthy.

Six Part Plant Salad

Six Part Plant Salad
Cyndy (MyPB&Jelly)

1 head Romaine lettuce
1 carrot, grated
1 apple, chopped
1 small head broccoli, cut into bite size florets
1 stalk celery, sliced
¼ cup sunflower seeds

Dressing:
¼ cup vegetable oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard

Directions
1. Wash all vegetables.
2. Tear lettuce into small pieces. Place in large bowl.
3. Add grated carrot, chopped apple, florets of broccoli, celery slices,
and sunflower seeds to bowl.
4. Make dressing by combining all ingredients in a small container with
a secure lid. Shake until well mixed.
5. Pour dressing over salad and toss gently.

Canned Condensed Soup Alternative

Here's a bulk recipe to use in place of canned cream soups in casseroles and other recipes. Mix 2 cups powdered nonfat milk, 3/4 cup cornstarch, 1/4 cup instant vegetable bullion, 2 tablespoons dried onion flakes, 1 teaspoon dry basil leaves, 1 teaspoon dry thyme leaves and 1/2 teaspoon ground black pepper. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup. Yield: Equivalent of nine cans of soup. Variations:

Mushroom soup: Add 1/2 cup finely chopped mushrooms.

Celery soup: Add 1/2 cup minced celery, cooked. Potato soup: Add 1 cup diced potatoes, cooked. Vegetable soup: Add 3/4 cup mixed vegetables, cooked. Broccoli soup: Add 1 cup chopped broccoli, cooked. Asparagus soup: Add 1 cup chopped asparagus, cooked

Chorizo and Charred Vegetable Tacos

Chorizo and Charred Vegetable Tacos

2 poblano peppers
2 large zucchini, sliced (I cut mine into ~3" long and 1/2" wide "sticks")
4 oz mushrooms, sliced (I used portobellos because I wanted all my slices to be long)
1 medium onion, sliced thinly
1-2 ears of fresh corn
2 tbsp corn oil
salt and pepper to taste

1 lb chorizo

1/4 cup cotija cheese, grated

1/2 cup sour cream
1/2 cup homemade or purchased roasted tomatillo salsa

warm corn tortillas

optional:

sliced tomato, lettuce, finely minced onion and cilantro

Combine the sour cream and tomatillo salsa. Set aside.

On a very hot comal or grill, cook the poblano peppers until the skin is completely charred and black. When cool, remove the skin and slice into long strips. Cook the corn in the same manner, but only until spots are blackened, but not burnt. Slice the corn off the cob and set aside.

In a large skillet, heat the corn oil until it's very hot. Add the onion, zucchini, and mushrooms. When they begin to soften, add the sliced peppers. Continue to cook, seasoning to taste with salt and pepper, until soft and cooked through. Add the corn.

Meanwhile, cook the chorizo till it's cooked through. Drain of any fat.

To assemble, place approximately 2 tbsp of chorizo, and a big spoonful of the veggie mixture into warmed corn tortillas. Sprinkle with cheese and top with about 2 tsp of the sour cream mixture, as well as other desired toppings.

Charred Green Beans

Charred Green Beans
Via January/February 2012 Foodnetwork Magazine

Directions
Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.

Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets
Amy - amylz
Yields: 6 servings

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey 1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh
oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving

Whitefish with Lemon Vinaigrette

(lottiev via Giada De Laurentiis)

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

6 servings

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3 shallots, thinly sliced
• 1 large head radicchio (about 12 ounces), coarsely chopped
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup fish broth
• Salt and freshly ground black pepper
• 6 (5 to 6-ounce) whitefish fillets, such as tilapia
• All-purpose flour, for dredging
• Lemon Vinaigrette, recipe follows

Directions

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:

• 1/4 cup fresh lemon juice
• 1/4 cup lightly packed fresh Italian parsley leaves
• 2 cloves garlic
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Carrot Soup

CARROT SOUP
OP: Girl in the Swing

1 clove garlic
2 leeks (white part only) chopped
a few teaspoons of butter or olive oil 2 T Olive Oil
1 pound carrots, peeled and sliced
1 large potato, peeled and sliced
1 small sweet potato, peeled and sliced (optional) 1 medium
3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)
1 teaspoon crushed fennel seeds Didn't use fennel seeds
1 teaspoon ground ginger I omitted the ginger
1/2 cup of milk I forgot to add the milk
salt and pepper (or better paprika) to taste

Sautee the leeks and garlic in the oil/butter until tender.
Place them in a pot with all other ingredients, except the milk and salt/pepper.
Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.
Let the soup cool enough to handle and then puree. Add salt and pepper to taste.
Before serving, bring the soup to a boil again, add the milk and mix well.

Sweet Salmon Bake

Sweet Salmon Bake
Cindy J via Charmed on YouTube

1/4 cup maple syrup
2 tablespoons reduced sodium soy sauce
1 clove garlic, minced
1 tsp Wasabi paste
1 large salmon filet
2 Tbs toasted seasame seeds, for garnish
1 scallion (green parts only), cut into thin 1 inch ribbons

Directions
1. In a small bowl, mix the maple syrup, soy sauce, garlic, and Wasabi paste.
2. Place salmon in a resealable plastic bag and marinate in the refrigerator 30 minutes to an hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Wrap fish and marinade in foil and bake 15- 20 minutes, or until easily flaked with a fork.
5. Pour leftover marinade into a small saucepan. Bring to a boil and simmer until reduced by half (the mixture should be nice, thick and syrupy).Serve drizzled with the additional marinade and sprinkle with toasted seasame seeds and scallions.

Healthy Blobs

Healthy blobs
Amy (amylz)

Mix 1/2 cup peanut butter, 1/4 cup nonfat dry milk, 3 cups crushed flake cereal, and 2 tablespoons honey. Form into blobs (should make 10). Wrap each blob in plastic wrap and refrigerate. Grab a couple with a travel cup of skim milk and go!