Wednesday, June 15, 2011

Sweet Soy-Glazed Chicken

This was delicious! The sauce reminded me of a teriyaki-like glaze and was sweet, but not overpowering. Great for a weeknight dinner when you don't have much time.

Source: adapted from Stephanie Cooks
Serves 2-3

3 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tbl cornstarch
1 tbl water
1/2 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
green onions, sliced small (optional)


  1. Preheat the oven to 425. Line or grease an 11x7 baking dish and add the cup-up chicken and sliced onions. Set aside.

  2. In a medium sauce pan, whish together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined. Bring to a simmer, and allow to cook until thickened, about 8 minutes (keep stirring everything so it doesn't burn while it cooks).

  3. Pour the sauce over the chicken and mix well. Bake for 25-30 minutes, or until cooked through. Serve over rice, noodles or steamed veggies. Top with green onions, if desired.

Tuesday, June 14, 2011

Basil-Lime Fruit Salad

I made this for a neighborhood bbq over the weekend. It was a huge hit! The original recipe called for 1/2 cup sugar, but I reduced it to 1/4 since the fruit has enough sugar. I love the fruits in this recipe, but you could use any fruits of your choice. Next time I'd add blueberries too.

Source: adapted from Cooking Light March 2008
Serves: 12

1/4 cup sugar
1/2 cup water
1/2 cup basil leaves, packed
1 tbl lime rind, grated
4 cups pineapple, cubed (1 medium)
3 cups strawberries, quartered (1 lb)
4 kiwi, peeled and sliced (1.5 cups)
2 cups mangoes, peeled and cubed (2 large)


  1. Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.

  2. Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.

  3. Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.

Monday, June 13, 2011

Pierogi and Kielbasa Bake

I love this dish! It is relatively simple and I love the flavors. It is an easy way to get out of the beef/chicken rut.

Source: adapted from Christine's Kitchen Chronicles (adapted from Cooking Light)

16 oz. package frozen potato and cheese pierogies
Cooking Spray
16 oz. turkey kielbasa, cut into small pieces
2 garlic cloves, minced
Assorted veggies (1 red pepper, diced 1 cup frozen peas)
4 oz. low-fat cream cheese
1/2 cup dry white wine or low-sodium chicken broth
1/2 cup shredded cheddar cheese
1 roma tomato, diced
1/4 tsp. ground black pepper
cayenne pepper (to taste)


  1. Preheat oven to 400.

  2. Arrange the frozen pierogies in a 9x13 glass baking dish coated with cooking spray.

  3. In a saute pan over medium-high heat, add kielbasa and cook 2-3 minutes or until sausage turns slightly brown. Add garlic and fresh veggies and saute a few minutes. Add cream cheese, pepper and cayenne; cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add wine/chicken broth to pan, stirring with a whisk until smooth. Stir in tomatoes.

  4. Remove pan from heat and spoon mixture over the pierogies. If you have any frozen veggies, put those on top of the mixture, then top with 1/2 cup of shredded cheese.

  5. Bake at 400 for 20 minutes or until bubbly and heated through.

Tuesday, June 7, 2011

Chicken Pizzaiola

This was delicious and easy to make. I used pepperoni as noted, however you can use just about any other pizza toppings - mushrooms, onions, green peppers, sausage, etc.

Source: America's Test Kitchen Family Cookbook
Servings: 4

3 cups tomato sauce
4 boneless, skinless chicken breasts
2 oz. parmesan cheese, grated
4 oz. mozzarella, shredded
2 oz. pepperoni, sliced thin


  1. Adjust oven rack to the middle position and preheat oven to 450F. Spread the tomato sauce in a 9x13 baking dish.

  2. Pat the chicken dry with paper towels and season with salt and pepper. Spread the parmesan in a shallow dish, then add the chicken, turning to coat. Lay the chicken on top of the tomato sauce. Bake for 15 minutes.

  3. Remove the chicken from the oven and sprinkle the mozzarella and pepperoni on top. Increase the oven temp to 475F and continue to bake until the cheese melts and the chicken is cooked through (about 5 minutes). Internal temp should read 160F.

Friday, June 3, 2011

Skinny Taco Dip

I wanted a new dip recipe for football parties and this one didn't disappoint! I love the fact that it is healthier!

Source: adapted from
Servings: 24

8 oz. 1/3 less fat cream cheese
8 oz. reduced fat sour cream (I substitute non-fat greek yogurt)
16 oz. jar mild salsa
1 packet low-sodium taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz. black olives


  1. In a large bowl combine cream cheese, sour cream, salsa and taco seasoning. Mix well with an electric mixer.

  2. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheddar and black olives.

  3. Serve with tortilla chips.

Thursday, June 2, 2011

Mini Frittatas with Ham and Cheese

These are delicious! Ideally, they are meant to be hors d'oeuvres size, but I like to make them bigger (muffin size) and eat them for breakfast.

Source: Elizabeth's Edible Experience (adapted from Cooking Light December 2001)
Serves: 8 (3 frittatas each)

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced fat ham (about 2 oz)
1/2 cup (about 1.5 oz) shredded reduced-fat cheddar cheese
1/8 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp ground black pepper
4 large egg whites
1 large egg


  1. Preheat oven to 350.

  2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion; saute 2 minutes or until crisp-tender and lightly browned. Add ham; saute about 3 minutes.

  3. Remove from heat; let cool while you combine the other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl; stir with a whisk.

  4. Add ham and onion mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. (Each muffin cup will only hold about two tsp of the mixture). If you want them bigger (the size of a mini cupcake), only fill 12 of the muffin cups.

  5. Bake at 350 for 20 minutes or until set.

Wednesday, June 1, 2011

Frozen Banana Bites

Source: Seasalthwithfood
Servings: Makes about 12 bites

2 bananas, peeled and sliced (about 3/4 inch chunks)
1/2 cup bittersweet chocolate chips
1/3 cup creamy peanut butter
pinch of sea salt
unsweetened shredded coconut


  1. Place the banana chunks on a large plate lined with parchment paper. Place in the freezer for about an hour.

  2. Spread the shredded coconut on a large plate.

  3. Combine the chocolate chips, peanut butter and sea salt in a microwave safe bowl. Microwave on high for one minute; stir until smooth.

  4. Dip the frozen banana chunks in the chocolate-peanut butter mixture. Then place it on the shredded coconut and roll lightly to coat all sides. Repeat with remainder of the chunks. Transfer to the freezer for another hour before serving.