Cook This Tonight

Ingredients:

• 5 boneless, skinless chicken breasts (about 7 ounces each), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 large yellow onion
• 5 garlic cloves
• 2 teaspoons cardamom
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1/4 cup tomato sauce
• 1/2 cup low sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 cup non-fat, plain Greek yogurt

makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix or 1 Cup Seasoned Breadcrumbs
1 small egg

Method:

Heat oven to 450ºF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.

Ingredients (Makes 2 Servings)
• 2 sirloin steaks (4oz each), cut in strips
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, crushed
• 2 diced tomatoes
• 1 teaspoon ground ginger
• 4 tablespoons apple cider vinegar
• Salt and pepper
Directions
1. Place the oil in a large skillet and brown the steaks in it over medium-high heat.
2. When both sides are well-seared, add the onion, garlic, and tomatoes.
3. In a bowl, stir the ginger, salt and pepper into the vinegar and add that mixture to the skillet, stirring to combine.
4. Cover the skillet, turn the heat to low, and let the whole thing simmer until liquids evaporates completely.
5. Sprinkle with fresh chopped spring onions and serve.
Nutritional Facts
(Per Serving)
Calories: 208
Protein: 31g
Carbohydrates: 3g
Fat: 8g

Ingredients:
4 sweet potatoes
1 lime, juiced
2 cloves garlic, minced
1 tsp cumin
1 tsp chipotle chili powder
1 whole chipotle, minced
2 cups spinach
1/2 cup chopped cilantro
2 cups shredded mozzarella cheese
Instructions

1. Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your potatoes. Start checking them after 40 minutes if they are on the small side.

2. Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside.

3. Once the flesh has been removed, mash it all up in the mixing bowl. Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle and mix until combined. Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in.

4. Line the skins up on the baking tray. Stuff them with the chipotle sweet potato mixture and top with cheese and cilantro. Put them back in the oven for about 20 minutes until cheese is bubbling and starting to brown.

I made mine without the cheese (ya I know health nut idiot) and didn’t put the mix back in the shells just served as a mash. Also the garlic and pepper I minced and baked them in a small ceramic dish beside the sweet potatoes for 30 minutes then put everything in the KitchenAid and mixed it all up. Served in individual 1 cup portions. ( Was VERY yummy and healthy to boot!!!! )

Ingredients
1 pound baby carrots with green tops
1 tablespoon butter
1 tablespoon olive oil
4 chicken leg quarters, skinned
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4.5 ounces all-purpose flour (about 1 cup)
1 pound cremini mushrooms, quartered
3/4 cup dry white wine
3 thyme sprigs
2 sage sprigs
2 cups fat-free, lower-sodium chicken broth
10 ounce fresh pearl onions, peeled
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage

Preparation

1. Trim tops of carrots to 1-inch; peel. Set aside.
2. Melt butter in an 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. Place 2 chicken leg quarters, flesh side down, in cooker; sauté 5 minutes or until browned. Set aside. Repeat procedure with remaining 2 chicken leg quarters. Place mushrooms in cooker; sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon; set aside.
3. Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds. Tie thyme and sage sprigs together with twine. Add chicken, herb sprigs, and broth to cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid.
4. Add carrots, mushrooms, and onions to cooker; close lid securely. Return cooker to high pressure and immediately remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Transfer chicken to a platter. Remove vegetables from cooker using a slotted spoon; arrange on platter with chicken. Cover and keep warm. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Transfer liquid to a large, wide skillet over medium-high heat; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Stir chopped thyme and sage into sauce. Serve with chicken and vegetables.

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
4 ounces Spanish chorizo, diced
2 1/2 cups water
2 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 cups dried chickpeas (garbanzo beans)
2 bay leaves
6 cups chopped escarole
1 tablespoon sherry vinegar
3/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Preparation

Heat a 6-quart pressure cooker over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and chorizo; sauté 2 minutes. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Discard bay leaves. Add escarole and remaining ingredients, stirring just until escarole wilts. Serve immediately.

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half then in half again lengthwise
1/4 cup port (can use brandy or dark rum – most people use the rum)
4 scoops Breyer’s French Vanilla ice cream

Combine the butter, sugar, and cinnamon in a skillet. Place the pan over medium heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the port. Continue to cook the sauce until the port is hot; if you use the brandy or rum then tip the pan slightly to ignite it. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Those of you that have watched me cook this know that I cut my bananas on a bias and don’t measure any of the above ingredients, I always use the port as I like the flavor better than the rum or brandy and I cook them 1 portion at a time.  The choice is yours 🙂

2 Avocados
1 Banana
1Tbsp Honey
1Tbsp Cocoa

Put in blender till smooth

TaDa serve and grow