Chicken "Fried" Rice

This is another favorite dish in my house. My kids will chow it down quick! Love having kid approved healthy meals!

Ingredients:

1 cup brown rice. (I suggest cooking this either the day before or earlier in the day)
2 boneless skinless chicken breast
3 eggs
1 cup shredded carrots
5-6 mushrooms sliced
1/2 cup frozen peas
1 cup frozen broccoli
1/3 cup shelled edamame  (I cooked in the pods for the pics but didn't like the pods so I suggest no pods)
3 green onions
1/2 part low sodium soy sauce 1/2 part water equal parts. I did 1/4 cup each.
1/2 a medium white onion
A few cloves of garlic
Olive oil
Sea salt and pepper to taste



Cook the chicken add garlic and any salt and pepper for flavor and cut into small chunks


Prepare all vegetables.

Add the broccoli , carrots, mushrooms to a large pan. Cook for a few minutes before adding white onion, frozen peas and edamame. Once everything is cooked. remove from pan and transfer to a plate or bowl.

 

Scramble the three eggs. Add the eggs along with the green onions to the large non stick pan.

 

 Once the egg is cooked add the cooked chicken, and brown rice to the pan. You may want to add a lil extra virgin olive oil to the pan. Cook the rice until it slightly crispy.

 

Add back the cooked vegetables. Add the 1/2 water 1/2 low sodium soy sauce.

 

Mix the sauce mixture through out the ingredients.

 

Serve and enjoy!

Chicken Noodle Soup

 

 

I absolutely love this recipe...my mom has always made this homemade chicken noodle soup and it always stuck as a favorite comport food for me. With a few tweaks I have made it clean!

 

 

 

Ingredients:

 

Soup:

3-4 Carrots sliced

3-4 Chopped celery stalks

1 Onion either white or yellow Chopped

1 32oz. Organic Free Range chicken broth low sodium

1 Cup water

Sea salt and pepper to taste

2-3 Cooked skinless boneless chicken breast (cook in advance)



 

Noodles:

 

1 1/2 cups whole wheat pastry flour

3-4 TBS water (depending on your elevation)

2 tsp. Extra virgin olive oil or grape seed oil

1 Egg

 

 

 

 

Chop up carrots, celery, and onion. To speed up the process I boiled the carrots and celery together in a separate pot while making the noodles.

 

 

Once the carrots and celery are soft now is time to add everything together. In a larger pan add the chicken broth , cut up chicken, and onions. Bring to a boil.

 

Now is time to make the noodles. They dry out quickly so we hand the pot of chicken broth ready to add them at this point. I have a pasta machine that has measuring instructions for making noodles. If you have a pasta machine follow the measuring instructions for your machine for amounts to add to make pasta.

 

If you don't have a pasta machine you can make them by hand.  Mix all ingredients together. Roll out pasta to desired thickness. You can see from my picture the thickness my machine makes them. Take a pizza cutter and cut into long strips. then cut strips to desired pasta lengths.

 

Add the carrots and celery to the chicken broth. Next add in the noodles. Let boil for a few minutes to cook the noodles. They will cook very quickly. Add salt and pepper to taste.

 

Enjoy! Hope you love this as much as I do!

Clean eating enchiladas

 

These are some of the best enchiladas I have had in a long time!! Thumbs up from my kids!

 

Ingredients:
Whole-wheat tortillas (5-6″ each)
1 cup shredded extra sharp low-fat cheddar cheese
Fresh cilantro or parsley, chopped, for garnish

Chicken mixture:
3 cups shredded or chopped cooked chicken breast (I would even suggest cooking the chicken earlier. )
4 oz green chiles, chopped
8 oz black beans low sodium drained
1 tsp hot sauce
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp sea salt

Sauce:
15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper

 

 

Directions:
Preheat oven to 350*.
Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.
Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
 

 

Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.

 

Original recipe posted at

http://lovestoeat.wordpress.com/2010/10/18/clean-eating-enchiladas/

Cheddar Cornbread Jalapeno Poppers

 

 

INGREDIENTS:

• 20 medium jalapeño peppers
• 1 cup spelt flour or whole-wheat flour
• 1 cup cornmeal, finely ground
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp chile powder
• 1/2 tsp cumin, ground
• 3/4 cup low-fat plain yogurt
• 1/4 cup egg whites
• 3 tbsp raw honey
• 1/3 cup cilantro sprigs, chopped
• 3 green onions, thinly sliced (about 1/3 cup)
• 1 1/4 cup shredded low-fat cheddar cheese, divided

I remember the first time I made jalapeno poppers...didn't use glove and didn't know any better...needless to say after many washings the pain in my hands was intense and rubbing my eyes didn't help lol...Please remember while handling jalapenos use gloves!

 

 

Preheat oven to 400°F. 

 

 

 

Cut the jalapenos top off and cut in half lengthwise. Take a spoon and scoop out the seeds. Place on a parchment paper lines baking tray.

 

 

In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chili powder and cumin; set aside.

 

In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.

 

With gloves, spoon about mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up. Bake for 10 minutes.

 

Top with 1 cup of cheese.

 

Bake for 5 minutes until cheese is melted. Let cool for 5 min. Serve with non-fat greek yogurt and or all natural salsa.

 

 

Original recipe posted at link below

http://www.cleaneatingmag.com/Recipes/Recipe/Cheddar-Cornbread-Jalapeno-Poppers.aspx

Broiled Grapefruit

 

Looking for a light breakfast or even a light mid morning snack? Broiled grapefruit is perfect for that! Even if you aren't a huge fan of grapefruit because of it's tartness you should try this recipe! It's amazing!

 

 

 

1 Grapefruit

Honey

Vanilla extract

Cinnamon

Nutmeg

 

Take your grapefruit, cut in half. Drizzle a little honey and vanilla on top. The sprinkle a little cinnamon and nutmeg on top. Broil for 5 min! Simple and healthy!