Friday, May 28, 2010
So, to start off for June, here is my recipe collection:
Taco Salads with some variation of this dressing
Black Bean & Sweet Potato Quesadillas (recipe to come)
Southwest Chicken Salad
Layered Taco Bake
Baked Teriyaki Chicken with stirfried veggies & Sesame Noodles
Asian Chicken Salad -- some variation of it :)
Fried Rice -- using chicken instead of pork & adding in pineapple
Chicken Stirfry -- this recipe was great, except I left out the honey -- OJ made it sweet enough!
Peanut Butter Chicken
Roasted Sausage & Veggies with penne pasta
Roasted Chicken & Veggies
Sausage & Pesto Pasta Salad (recipe to come)
New Recipes to Try
Grilled Chicken with Lemon Pasta
Chicken Lettuce Wraps
Sweet & Sour Chicken
Friday, May 14, 2010
Black Bean & Corn Salsa
Mix together in a large bowl:
1 can black beans, drained & rinsed
1 can garbanzo beans (pinto or Great Northern can be substituted), drained & rinsed
1 small can corn (or half of a regular size can), drained
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3/4 mango, peeled & chopped
1/4 red onion, chopped
handful of cilantro, remove large stems & chop
1/2 cup oil (I use olive oil)
1/2 cup vinegar (I use apple cider)
2 Tbsp brown sugar
"Glazed" Chicken Stirfry (based on this recipe)
Chicken breast strips -- about 12 strips
1 Tbsp raw honey
3 Tbsp apple cider vinegar
3 Tbsp orange juice
2-3 Tbsp soy sauce
2 tsp cornstarch
2 Tbsp oil
4 cups cut-up vegetables -- I used sugar snap peas, carrots, squash and mushrooms
Mix honey, vinegar, orange juice, soy sauce and cornstarch in a bowl. I marinated the chicken strips in the sauce.
Heat oil in a skillet; add chicken (not the sauce) to the skillet and stirfry until no longer pink. Add vegetables and enough of the sauce to glaze the stirfry to the skillet. Cook until vegetables are tender but still slightly crisp.
Serve over rice, noodles or sauteed cabbage.
This Dijon Chicken Marinade was really good. I left out the cayenne pepper since I was serving it to the kids as well. It had a great flavor!
Tuesday, May 11, 2010
What's on the list?
In addition, I keep a bowl of fruit on the table (usually small apples and/or bananas) that they can grab if they are hungry.
I do not mind snacking throughout the day as long as it's a "mini meal" and not empty calories! I found when we did The Maker's Diet that if they were not filling up on cereal/crackers/bread throughout the day, then they ate SO much more real food!! So I'm trying to continue that, but in a more long-term manner. So far, I see them check the list pretty much anytime they are hungry. They talk about the various food groups, and they know what is healthy and what is not (for the most part). So, we'll see how it goes...
Monday, May 10, 2010
Tuesday: Honey-Glazed Chicken Stirfry
Friday, May 7, 2010
bowl of plain goat milk
mix in 1 Tbsp flaxmeal to each bowl
maybe 1/3 cup rice Chex cereal gently mixed in
fresh or frozen berries mixed in
original/plain coconut milk Kefir poured over the top
I usually add a couple of pieces of turkey sausage or bacon, and they are full!
Sunday, May 2, 2010
After 4 weeks of following The Maker's Diet, we are entering Phase 3 and adding grains back in! We will still use gluten-free grains and use them as a side dish rather than a large portion of our meal. I am still amazed at the variety of foods that our kids eat after cutting out grains for 4 weeks! I will definitely be offering protein, vegetables and fruits before offering a lot of grains. So, here is our menu plan for this week...complete with some added grains :) And as usual, I will post the main dish and will add in green salad, fruit or whatever vegetables I have on hand (unless the main dish includes enough!).
Monday: Baked Tilapia with Quinoa Salad (adapted from this recipe)
Tuesday: Peanut Butter Chicken with Rice Noodles
Wednesday: Black Bean & Sweet Potato Enchiladas
Thursday: Chicken & Wild Rice Bake
Leftovers over the weekend & eating out for Mother's Day!