Recipes

Lentils recipe

lentils

Delicious lentils.

  • 2 cups of lentils
  • 2 cups of tomato puree
  • 2 cups of chicken stock
  • 1 potato diced
  • 1 onion peeled and chopped
  • 1/2 cup coconut milk, unsweetened
  • 3 tbsp. butter
  • 3 gloves of garlic
  • 1/2 tsp. dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp. kosher salt
  • red pepper flakes to taste

Throw all ingredients into slow cooker. Cook on high for 4 hours. Once cooked I added three chicken breasts, which were already cooked.

I added red pepper flakes in my bowl instead of the full recipe. I love super spicy. But not everyone else does.

I added chicken to this recipe. But it could be made vegan without the chicken and you could substitute chicken stock for veggie stock or even water.

It’s great as leftovers. And can be served over rice.

You can find a similar recipe here.

Read more about this recipe here.

Produce Pancakes

Sweet Potato Pancakes

sweet potato pancakes

Sweet potato pancakes.

  • 1 large sweet potato
  • 2 eggs

I microwaved the sweet potato until it was soft enough to scoop out. Sweet potato “guts” went into a bowl with 2 eggs. Whipped everything together.

Depending on if you want sweet or savory you can add seasoning to fit your tastes. (Savory: garlic, salt, pepper, onion powder, etc. Sweet: cinnamon, pumpkin pie spices, etc.)

Sprayed some cooking spray into skillet. Poured the “batter” into the skillet.

Cook them up like pancakes, flipping over so both sides cook.

The recipe made four pancakes.

Banana Pancakes

banana pancakes

Banana pancakes.

  • 1 banana
  • 1 egg

Mash up the banana in a bowl and whip with egg. Spray cooking spray into skillet. Pour the “batter” into the skillet.

Cook them up like pancakes, flipping over so both sides cook.

Makes two pancakes. I added a little peanut butter on top.

Super yummy as a snack or even breakfast.

Read more about the Produce Pancakes here.

Food Network’s bibimbap (Recipe here.)

bibimbap

My version of bibimbap.

I love ethnic food. And Korean food is no exception.

I wanted to recreate a favorite dish from a restaurant I used to work near.

I found the Food Network’s bibimbap recipe online.

The amount of ingredients was long and quite involved, which usually deters me from trying a recipe. But I knew what everything was. And it really didn’t seem that difficult since a big majority of the ingredients were for the marinade.

I tried half the recipe with tofu (which is what I normally ordered) and half with beef for some variety.

I think the marinade juices are what really made the recipe.

My bibimbap wasn’t as good as the real deal. But my version turned out to be rather tasty.

Read more about the making of this recipe here.

Hungry Girl’s cheesy-good cornbread muffins (Recipe here.)

HG's cheesy-good cornbread muffins

HG’s cheesy-good cornbread muffins.

Who doesn’t love cornbread?

And it’s the season to eat chili and soups and even pot roast.

And I can’t think of anything yummier than adding a piece of cornbread to the meal.

Sometimes I heat up a cornbread muffins and have for a yummy snack.

Jiffy makes making cornbread easy and convenient.

But so does Hungry Girl.

Her recipe is cheesy and good and so easy to make.

Read more about the making of this recipe here.

My version of spicy Thai-style stir fry 

thai

My spicy Thai-style stir fry.

  • 2-3 oz. of chicken (I cut up a chicken breast and cooked it up in a skillet.)
  • 1/2 cup of brown rice
  • 1/2 cup to 1 cup broccoli coleslaw
  • 1/4 cup of onion
  • 1/4 cup of bell pepper of your choice (My favorite are red peppers.)
  • 1/4 cup mushrooms
  • 1/8 cup of water chestnuts
  • 1 tbsp of garlic
  • 1-2 tbsp of peanut sauce
  • Dash of rice vinegar
  • Red peppers flakes if you want to make it spicy

I altered the Hungry Girl spicy Thai-style no-cook stir-fry recipe to create my own meal. Her version is cold and mine is hot.

Use cooking spray in your skillet. Throw the garlic in and get it heated and then add the chicken. Cook the chicken. Add all of your cut up veggies and cook until they are soft. I threw my 1/2 cup of rice in the skillet and got it warmed up. (It was already cooked. I like using the Trader Joe’s organic brown rice.) Add red pepper flakes (add as much or as little as you want).

Once everything was cooked and heated I removed the skillet from the heat and added the peanut sauce and rice vinegar.

Throw it all into a bowl and enjoy!

Since I was making this for myself for lunch my recipe is for one serving. Double things up for two servings, triple for three … You get the idea.

You can, of course, add or take out any veggies as you see fit. If you don’t eat chicken you could do shrimp or even tofu.

Read more about the making of this recipe here.

Peanut butter energy balls

peanut butter energy balls

Peanut butter energy balls.

1 cup regular oatmeal
1/2 cup peanut butter (I added about 3/4 cup.)
1/3 cup pure, unfiltered honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup chocolate chips (or craisins or raisins or another sweetness of your choice)
1 or 2 teaspoon of vanilla extract

Using your hands, mix all the ingredients well in a bowl.

Let it chill for at least 1/2 hour in the fridge. After the mixture is chilled, use a teaspoon to size out scoops of the mixture and roll into balls.

Will keep in Tupperware in the fridge for seven days. Enjoy!

Read more about the making of this recipe here and here.

Peanut butter and banana French toast

My “healthier” version of peanut butter and banana French toast:

french toast

Peanut butter and banana French toast.

  • 2 slices Sara Lee Delightful wheat bread
  • 1 tablespoon peanut butter (I prefer creamy, but for this recipe crunchy works better)
  • 1/2-1 banana
  • 2 tablespoons egg whites
  • 1 tablespoon fat free milk

The ingredients listed are for one serving. Double or triple ingredients for extra servings.

I like to smoosh the banana onto my bread. Other slice I spread the peanut butter.

Dip “sandwich” into the egg whites/milk.

Use cooking spray oil in the pan. Grill it up and enjoy!

Read more about the making of this recipe here.

Hungry Girl’s sauced ‘n’ simmered dijon chicken (Recipe here.)

Sauced 'n Simmered Dijon Chicken

Hungry Girl’s sauced ‘n’ simmered dijon chicken.

The day I made this recipe I was looking for something easy, simple and as usual, healthy.

As you have probably noticed I get a lot of my recipes from Hungry Girl.

I found the dijon chicken recipe and realized I already had all the ingredients in my refrigerator and pantry.

I cooked up the chicken, onions and sauce (while also boiling some carrots). Once the chicken was done it didn’t look like a lot of food. I like to have the Trader Joe’s brown rice on hand for easy use when I need rice right away.

I served the chicken over a 1/2 cup of brown rice with a side of carrots.

Read more about the making of this recipe here.

Baked “fried” chicken (Similar recipe can be found here.)

baked "fried" chicken

Baked “fried” chicken.

  • Six drumsticks (you can obviously make more–you will just have to adjust the corn flakes and butter used)
  • 1 1/4 cup of corn flakes crushed
  • Dash of salt and pepper and red pepper flakes (optional)
  • 2 tablespoons of egg whites
  • 1 tablespoon of fat free milk
  • 1/8 cup of melted Country Crock spread

To make these more healthy friendly you can remove the skin from the chicken, which I didn’t do. But I may next time.

I poured the corn flakes into a sandwich baggie and added salt, pepper and red pepper flakes (optional) into the bag. I then crushed the flakes with a rolling pin.

I poured the flakes into one bowl. In a second bowl I added the egg whites and milk. I hardly used any of the egg whites/milk concoction.

I sprayed Cooking Spray canola oil on a baking sheet. I took each drumstick and rolled it around in the egg whites/milk. Then dipped it in the corn flakes and put it on the baking sheet.

Once all the drumsticks were covered in the corn flakes I melted 2 tablespoons of Country Crock spread and poured a little over each drumstick.

Set the oven at 350 degrees and bake for 45-50 minutes.

Read more about the making of this recipe here.

“Raw” tomato soup

tomato soup

“Raw” tomato soup.

  • 3 medium raw tomatoes
  • garlic
  • 1/4 onion
  • jalapeño
  • fresh basil

Throw all the ingredients into a blender. Apparently some blenders, such as the Vitamix, have a heat function. My Ninja doesn’t. If your blender has the heat function you can blend and warm your soup at the same time. I had to pour my cold soup into a pot and heat up. I guess you could also put in the microwave.

If you want the soup more liquidy you could always add water or broth as well, which I didn’t do.

I sprinkled a little parmesan cheese on top and placed a basil leaf to make it look pretty.

Read more about the making of this recipe here.

 

Hungry Girl’s healthy beef empanada recipe (Recipe here.)

HG's beef empanada

HG’s healthy beef empanada.

This recipe was easy to make and ended up being quite tasty.

There are few ingredients. Many of them being spices.

I couldn’t find the seamless dough sheets. So I used pie crusts instead, which worked. They just weren’t shaped quite right so that caused a slight challenge. But nothing I couldn’t handle.

The recipe called for cilantro. I am OK with cilantro. (I know some people don’t like it.) But I decided to not use it for this recipe. It also called for cumin. I thought I had cumin, but apparently I don’t. So there was no cumin used either.

I had made some homemade salsa, which went on top of the empanadas. And I served the empanadas with a side of refried beans.

And like I mentioned in the GFG! post about this recipe, friends gobbled the leftover empanadas up the next day.

Read more about the making of this recipe here.

 

Hungry Girl’s Crock-pot roast (Recipe here.)

HG's crock-pot roast

HG’s crock-pot roast

This recipe calls for lots of vegetables. So many that they didn’t all fit in my Crock Pot. The Crock Pot in our kitchen came with Curt and it is pretty old. So maybe Crock Pots are bigger these days. I have no idea about these things.

The recipe doesn’t call for potatoes. But I added some to it.

The recipe gave you the option to cook on high for 3-4 hours or on low for 7-8. I went for the 7-8 hours and cooked the pot roast for about 8 hours.

I love how good the house smelled while the roast cooked during the day.

The pot roast was delicious and a great comfort food. I will definitely make this again, especially once winter hits. Hungry Girl’s cheesy-good cornbread muffins would be a good pairing with the pot roast.

Read more about the making of this recipe here.

 

Hungry Girl’s miracle mashies (Recipe here.)

miracle mashies

Hungry Girl’s miracle mashies.

This recipe has only a few ingredients and is super easy to make.

I boiled my cut up potato and three cups of cauliflower until they were mashable. I mashed up the veggies with my awesome potato masher.

I added the 3 tablespoons of fat free half and half and mashed and mixed up.

Once I served myself I added a little butter, salt and pepper to the mashies.

For me, this made about four servings.

I even snacked on the mashies one day and added butter, salt and pepper and hot sauce. Yum!

I will definitely be making this version of potatoes again.

Read more about the making of this recipe here.

 

Homemade green kale smoothie

green kale smoothie

Homemade green kale smoothie.

3/4 -1 cup of coconut water
1 apple (with skin)
1 banana (can be frozen)
1 cup of raw kale
Ice (optional)

Throw the above ingredients into your high-powered blender. (I have a Ninja.) And drink. Without the ice this recipe makes about 18 ounces.

Freezing the banana is a good way to go, especially if you don’t want to add ice. The easiest way to utilize the banana is to peel and break up into smaller pieces and then freeze.

Keeping the skin on the apple is a good idea. There are a lot of nutrients in the skin. According to Livestrong, one large apple with the peel supplies 116 calories, no fat and 5.4 grams of fiber. That same apple delivers 239 milligrams of potassium, as well as 10.3 milligrams of vitamin C. … A large apple without the skin contains 104 calories and 2.8 grams of fiber. That same apple without the skin contains 194 milligrams of potassium and 8.6 milligrams of vitamin C.

Read more about the making of this recipe here.