Chicken Sausage and Veggie Stir Fry

Well, I've decided to start posting some of my healthy meals, regardless if there is an actual recipe or not.  I need to keep motivated, and looking back on here for healthy meal ideas will help me do that :)

Anyhow, I just threw this together for lunch...I had a package of broccoli/broccoli slaw/snow pea mix that I needed to use up and half a bag of quinoa/brown rice that needed to be used as well.  So this is what I came up with.  Now, this isn't 100% 21-Day Fix approved.  I did add an orange container of stir fry sauce, but I highly doubt 2 Tbsp of sauce is going to ruin my day!

I'm always looking for new ways to switch things up on this diet...feel free to share!

I counted this recipe as follows:

2 GREEN  
1.5 YELLOW  
1 ORANGE  
1 RED
2 tsp

Chicken Sausage and Veggie Stir Fry 
(for my one serving)

3/4 cup Seeds of Change quinoa/brown rice mix
2 Cups mixed veggies (I used broccoli, carrots, snow peas, broccoli slaw)
3/4 cup sliced chicken sausage
2 Tbsp Stir Fry Sauce
2 tsp coconut oil

Cook up sausage and veggies in coconut oil until tender and heated through.  Heat Seeds of change as indicated on package.  Stir stirfry sauce into veggie mixture until coated.  Enjoy!

Cheese Fondue

I think we have just found a new Valentines Day dinner we can have year-to-year!  The hubs and I definitely like our own time around Valentines Day to go out to eat at a fancy restaurant or a winery (for the food, not the wine), but we also like to do something fun with the littles.  It had been years since I had made a cheese fondue, probably because the last one I did turned out a little less than stellar ;)  This one, however turned out great and my 7-year old thought it was the greatest dinner ever.  The recipe caught my eye because it was actually one that doesn't call for alcohol...and that is something that is never in my house, so I was all over that!  Plus, it comes from one of my fav food bloggers, so I trusted that as well :)  Enjoy!!

Cheese Fondue

2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken broth
1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)
1 tablespoon finely minced or pressed garlic
1/4 teaspoon ground black or white pepper
1/4 teaspoon nutmeg
Dash of paprika

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! 

Recipe Source:  Meds Kitchen Cafe

Broccoli Apple Salad

I love me a good broccoli salad.  My FAVORITE one is listed below, and I was actually going to make  that one when I looked in my pantry and was horrified when I saw my sunflower seeds were gone.  So sad!  Luckily, I had this recipe pinned and had all the ingredients.  This was a yummy change from the regular salad (although the other one is still my fav).  The apples gave a yummy crunch, and you can never go wrong with pecans in a salad in my book!  Enjoy this alongside your first spring or summer grilling session!

Broccoli Apple Salad


4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries

Creamy dressing ingredients:

½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

Add the dressing to the salad and toss to coat. Chill until ready to serve.

Recipe Source:  The Recipe Critic

Love broccoli salads like I do?!  Check some of these others out!

Broccoli and Grape Pasta Salad


Broccoli Salad (MY FAV)

Broccoli, Ham, and Tortellini Ceasar Salad  (I always make this after having some leftover holiday ham)

Chicken Cordon Bleu Casserole

Sometimes I don't feel like making a recipe that has a bunch of steps.  Sometimes I am busy and need a dinner that comes together quickly.  So last night as I was racking my brain on how to use either some of my leftover ham or some of the diced frozen chicken in the freezer, this recipe popped into my head that I had seen earlier this week. 

This would be a great way to use up your leftover ham that most people have for Easter dinner, or just an easy meal on a busy weeknight.  Enjoy!

Chicken Cordon Bleu Casserole


6    ounces    bread stuffing ( chicken flavor ) 
10 3/4    ounce    cream of chicken soup ( can ) 
1    tablespoon    Dijon mustard 
4    chicken breast ( cooked and cut into bite size pieces; I boiled mine ) 
3    cups    broccoli florets 
2    cups    chopped ham ( cooked ) 
6    swiss cheese ( extra thin sliced ) 

Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Recipe Source:  My Recipe Magic

Honey Peanut Chicken

Well, I have been trying to amp up my veggie intake lately, and stir-frys seem to be a great way to get in a bunch of veggies all at once.  And not to mention, don't all the different colors look awesome!  

I loved the spiciness to this dish, perfect amount for me.  I also doubled to sauce from what is listed below, because I like my sauce and am glad I did.  Leftovers were great, so pack you some up for lunch the next day!

Honey Peanut Chicken

2-3 cups hot, cooked rice
2 skinless, boneless chicken breast halves, cut into 1-inch      cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha

Cook rice according to package directions, omitting salt and fat.

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Recipe Source:  adapted from On My Menu

BBQ Chicken Orange Wraps

I know you all are thinking about bathing suit season...with Memorial Day weekend only 4 weeks away (yep, that's it), I've been thinking about a few ways to lose a few pounds myself since I will be sitting on the beach in beautiful Delaware that weekend.  This yummy lunch or dinner will help you in your quest to lose a few unwanted pounds.  It is around 400 calories and is packed with fruit, veggies, and grilled chicken.  A meal all wrapped up in one!  Enjoy :)

BBQ Chicken Orange Wraps

4 cups coleslaw mix
2 cans (11 ounces each) mandarin oranges, drained
1-1/2 cups fresh broccoli florets
1 medium sweet yellow pepper, thinly sliced
1/4 cup chopped celery
1 tablespoon sunflower kernels
1 teaspoon grated orange peel
1/3 cup coleslaw salad dressing
2 packages (6 ounces each) ready-to-serve roasted chicken breast strips, chopped
3/4 cup honey barbecue sauce
8 flour tortillas, I like wheat (10 inches)

In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat. In another bowl, combine chicken and barbecue sauce.

Spoon 3/4 cup coleslaw mixture down the center of each tortilla; top with 1/4 cup chicken mixture. Roll up.


Recipe Source:  Taste of Home

Broccoli, Grape, and Pasta Salad

Visit me on over at Kiki Creates today for a few ideas on how to use up some of your stockpile pantry items!  

It's BBQ season time!  We had our first cookout with friends this last weekend, and so I was able to try out a new salad recipe :)  This one is great, reminded me a lot of the yummy Broccoli Salad our family loves.  The pasta in it was great, and the pecans were perfect.  It gets me excited to try out some more summertime salads :)  

Broccoli, Grape, and Pasta Salad
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Recipe Source:  My Recipes

Chicken and Broccoli Hobo Dinners

I love hobo dinners, they remind me of girls camp when I was a teenager :)  Here is a fun twist in the ground beef version.  The chicken turned out super juicy and very flavorful.  I'm sure it had a lot more calories than I would have liked, but really good!


Chicken and Broccoli Hobo Dinners




1 package Stuffing mix; chicken flavor
1 1/4 cup Water
24 ounce Boneless skinless chicken breast; 6oz each
4 cups Broccoli Florets
1 cup Shredded chedar cheese
4 slices Cooked bacon; crumbled
4 tablespoon Ranch dressing


- Oven to 400
- Spray 4 large sheets of heavy-duty foil with oil.
- Combine stuffing mix and water.
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
- Top chicken with 1 c. broccoli.
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
- Drizzle with 1 T. ranch dressing
- Bring up foil sides and fold to seal, leaving room for heat circulation inside
- Place packets on a cookie sheet and bake 25-30 mins
- Remove packets and let stand 5 mins
- Cut sits in foil for steam before opening.


Recipe Source:  Big Oven

Ham and Broccoli Perogie Casserole

Hey y'all!  Just wanted to mention I am hanging out over at Kiki Creates today, check out some yummy ways to use up that leftover candy!  

I love pierogies.  I never had really hard of them up until a few years ago and have been enjoying them various ways ever since.  Here is my latest pierogie attempt, and it was so simple and tasted great :)


I love it when you find recipes in unexpected places.  I'm usually not one to try recipes on the back of boxes, but I was pressed for time last week and happened to see this one and thought we'd give it a whirl.  It turned out wonderfully :)


Ham and Broccoli Pierogie Casserole


1 box frozen pierogies (12 count) I used potato and cheddar flavor
about 3 cups broccoli florets
1-1 1/2 cups precooked cubed ham
26 oz. jar alfredo sauce
Panko bread crumbs


Preheat oven to 350 degrees.  Combine first 4 ingredients in a 9x13 pan.  Top with panko bread crumbs. Bake for 30-40 minutes until hot and bubbling.  Sprinkle with shredded parmesan cheese, if desired.


Recipe Source:  on the box of Mrs. T's pierogies

Broccoli Cauliflower and Cashew Salad

Sometimes you need something different to go alongside your summer burger or pulled pork sandwich.  This one caught my eye because of the yummy cashews, and it so happened I just bought a monstrous can of them at Sams Club!  This salad is great, the dressing is sweet but compliments everything well.  The hubby doesn't care for cashews much, so he got peanuts instead....he said it worked well, just in case you're not a cashew fan :)


Broccoli Cauliflower and Cashew Salad
From:Macaroni and Cheesecake


Salad Mixture:


1 bag raw broccoli/cauliflower mix (or 1/2 head of broccoli & 1/2 head of cauliflower, cut into pieces)
1 head Romaine lettuce, torn into pieces (or about 1 1/2 bag salad mix)
2 cups 2% Shredded Four Cheese Blend (or cheese of your choice)
2 cups seasoned croutons
2 cups unsalted cashews (put peanuts on my hubby's portion)
1/4 cup shredded Parmesan Cheese


Dressing:


1 cup Light Mayonnaise
1/2 cup sugar
1/4 cup shredded Parmesan Cheese


Toss together all ingredients in salad mixture, set aside. For the Dressing mix together the mayo, sugar and parmesan cheese. Stir vigorously until well combined. Right before serving pour dressing over salad and toss to coat salad evenly.

Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice

I've probably only ate at Rumbi Island Grill about 3 times, and I have always gotten a salad (which are fabulous in their own right!).  Now, I live in Ohio and can't get Rumbi unless I go fly 1,800 miles, which doesn't happen all that often :(  I have always heard how delicious the rice bowls are, and came across this recipe and was thrilled to try it.  The sauce is delicious, a perfectly spiced for my taste, yummy rice, and all the veggies...how could you go wrong?  Now I will actually have to go to Rumbi and see if theirs can compete with this recipe!


Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice
From:  Family Favorite Recipes


1 Tbsp. vegetable oil
4 carrots, peeled and grated (I cut up some baby carrots, it's what I had on hand)
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes  (I boiled mine this time, I'm sure it's even better grilled!)

*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used Sriracha-- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Rainforest Cafe Rasta Pasta

I love the Rainforest Cafe!  I have only had the salads there, but when this copycat recipe came along, I knew I had to try it.  Much to my dismay, when I checked m pasta right before making it, I found I was out of bowties, so I went for linguine noodles instead.  It was pretty yummy, and with the addition of pesto, how could it not be!


Rasta Pasta
From:  cdkitchen

8 ounces pasta, bow ties
1 teaspoon garlic, chopped
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli flowerets
1 medium red pepper, roasted
8 ounces cooked chicken breast halves, sliced 1/2" thick, 1" wide pieces
1 cup prepared Alfredo sauce
1/8 cup pesto sauce
1 teaspoon Italian seasoning
2 tablespoons grated or shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside. In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. 

Sprinkle with Italian seasoning and Parmesan.

Asian Broccoli Slaw

I do love a good side dish salad in the summertime!  This recipe is very similar to my Chinese Chicken Salad recipe, which is always tasty, but it's great to mix it up every now and again!  This was yummy, I'd eat it again and again.

Asian Broccoli Slaw
From:  To Die For Recipes

2 bags broccoli coleslaw
1/4 c. slivered almonds
2 bags oriental flavor ramen noodles, crushed
1 bunch green onion, sliced thinly
1/2 stick butter or margarine

Dressing:
1/4 c. sugar
2 pkgs oriental ramen flavoring (in the ramen bag)
1/2 c. canola oil
1/4 c. cider vinegar
salt and pepper to taste

In a large sauce pan, melt butter and add crushed ramen noodles along with slivered almonds. On medium heat, saute noodles and almonds until golden brown. Remove from pan and cool. Prepare dressing by combining all ingredients. In a large bowl combine broccoli slaw, green onions, noodles and almonds. Toss with dressing just before serving. 

Tortellini, Broccoli, and Ham Ceasar Salad

In my search for leftover ham recipes, i came across this recipe that sounded delicious and different.  It was so dang quick to make, and tasted absolutely wonderful.  The leftovers were excellent the next day for lunch, as well :)

Tortellini, Broccoli, and Ham Ceasar Salad

From:  about.com

• 16 oz. package frozen cheese tortellini
• 1-1/2 cups fresh broccoli florets
• 1-1/2 cups cubed cooked ham
• 1 cup creamy Caesar salad dressing (we used light)
• 10 oz. pkg. romaine lettuce leaves
• 1/4 cup grated Parmesan cheese

Cook tortellini and broccoli together according to tortellini package directions. The frozen tortellini I use cook for 3 minutes. If your tortellini cooks for a longer period of time, add the broccoli during the last 3 minutes of cooking time.

Drain well and combine with ham and Caesar salad dressing in medium bowl. Place lettuce on large platter and top with tortellini mixture. Sprinkle with Parmesan cheese and serve. 4 servings

Broccoli Salad

I love me a good potluck...everyone brings such yummy things to eat!  I've a few versions of this salad, this version being my absolute favorite!  It comes from my hubby's side of the family and we have made it numerous times for various get-togethers.  Even if you aren't a huge broccoli fan, give this a try....you will be pleasantly surprised :)


Broccoli Salad


5c. broccoli, chopped in bite-size pieces 
1/2c. red onion, chopped 
1c. sharp cheddar cheese 
1c. bacon, cooked, chopped
1c. sunflower seeds 
1c. craisins

Dressing:
1/2c. miracle whip 
1/2c. mayo
1/4c. sugar 
2 T. red wine vinegar
Salt and pepper to taste

Mix all ingredients for salad and dressing in 2 separate bowls, pour dressing over broccoli mixture and toss. Chill before serving.


Recipe Source:  my hubby's Aunt Marla

Vegetable Pizza

Mmmm...I hadn't had any veggie pizza in years, and it sounded delicious. So I headed on over to Allrecipes to find a recipe for it. This turned out really yummy. It made for a good lunch, and I'm sure it would be great as an appetizer as well if you cut it up a bit smaller. It is perfect for Springtime :) I love that it is sunny enough now to take pictures outside. The pictures look a thousand times better!

Vegetable Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
I added some fresh chopped up dill (to hike up the flavor)

Preheat oven to 375 degrees F (190 degrees C). 

Roll out the crescent roll dough onto a large baking sheet, and pinch together edges to form the pizza crust.

Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust (I did not use it all, it seemed like too much). Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. Sprinkle dill, if desired.

Broccoli Twice Baked Potatoes

In looking for a new side dish recipe for some steaks this last weekend, my to try list did not fail me.  I found this recipe for these yummy potatoes.  The recipe comes from the Neely's.  I wish smoked gouda wasn't so expensive, it probably would have tasted awesome...but I settled for some shredded provolone, which was still good.  I felt a little better stuffing my potatoes with broccoli rather than the traditional bacon!

• 4 large russet potatoes, each about 3/4 pound each, well scrubbed
• 1/2 pound broccoli florets, blanched
• 4 tablespoons softened butter
• 1/2 cup sour cream
• 1/2 cup shredded sharp Cheddar, plus extra for topping
• 1/2 cup shredded smoked Gouda, plus extra for topping ( I used provolone)
• Salt and freshly ground black pepper
• Butter, for serving, optional

Preheat the oven to 400 degrees F.

Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.

Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.

Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.

Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.

Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.