Nov 20, 2014
Juicy, delicious, boneless pork chops coated with a seasoned crisp crust. Ready in under 30 minutes, easy and kid-friendly!
When I was a kid, my Mom's friend Debbie often had my brother and I over for dinner because, well she lived right upstairs from us. We loved this, and she was so good to us. She would make broccoli, Rice-a-Roni and Shake-n-Bake pork chops. Growing up in a home where my mom made everything from scratch, this was totally new to us and we loved it.
As an adult, I know how processed (yes still yummy) those things are so I make them myself. One day I'll share my healthier Rice-A-Roni recipe, it's easy! These pork chops – they are amazing and better than Shake-n-Bake. Even my husband (who's not a big pork chop fan) LOVES them. I served them with yesterday's raw shredded brussels sprout salad – enjoy!
Nov 19, 2014
This raw shredded brussels sprouts salad is so simple to make, even a 4 year old can do it (with Mommy's help). Tossed with a little olive oil, lemon juice salt and pepper, it makes a wonderful side dish to any meal, and my family loves it!
Pictured above with crispy oven fried pork chops that I am sharing tomorrow, look out for them, they are so good!
I'm just going to put it out there and say this recipe was developed by my youngest daughter Madison. She loves her veggies raw and loves a raw cabbage salad so one day while I was cutting my brussels sprouts preparing to saute them, she started picking at it. Then she asked me to give her oil and vinegar (she likes making her own salads) and I realized she was onto something. I really love to let her invent and do her own thing in the kitchen, even if sometimes her ideas are a bit... lets say overly creative.
I never knew how good Madison was in front of the camera until yesterday when I thought it would be cute to film her making this after school – she's a natural and may be taking over Skinnytaste someday, who knows! Sometimes she does this with lime, and apple cider vinegar, and sometimes all of the above. Here she wanted to use all three.
This salad is vegan, paleo, dairy-free and gluten-free.
Nov 18, 2014
Not your ordinary tacos – these chicken tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!
A few months ago while visiting Asheville, NC with my friend Sandy (such a great food scene there!) we stopped for lunch at the White Duck Taco Shop, a creative taco joint where we had Bulgogi Tacos, Bangkok Shrimp Tacos and Duck with Mole Tacos.
And if you're in the mood for Thai without the guilt, you'll love these spicy peanut chicken lettuce tacos! Enjoy and happy Taco Tuesday!
Nov 17, 2014
This creamy cauliflower soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.
I love cooking with leeks, they have a sweet, delicate flavor which is perfect for this soup. Before using leeks, it is essential to wash them well, as dirt usually collects between the layers. When using leeks, you'll want to use the white and light green parts, I cut them right where the color changes to darker green.
Nov 13, 2014
Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage and pecans – this tastes like Thanksgiving, all wrapped up in one dish!
Honestly, the photos don't do this justice. I was having one of those days that I couldn't take a decent photo, but the turkey – it's amazing! And the leftovers were just as good the next day for lunch.
Turkey tenderloins (the tender long strip of white meat hidden under the turkey breast) are very tender and excellent for weeknight cooking. Because it's so lean, you want to be sure you don't overcook it or the meat will be dry.
Nov 12, 2014
Broccoli, cheddar, If you need a way to get your picky family members to eat their broccoli, give these yummy broccoli and cheese tots a try!
I've been making these veggie tots with zucchini and cauliflower for a while now, but this week I had some broccoli that needed to be cooked. These turned out awesome, perfect as a side dish or a snack and a great way to get your kids to eat their vegetables!
Broccoli and Cheese Tots
Servings: 4 • Size: 7 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 152 • Fat: 6 g • Carb: 14 g • Fiber: 4 g • Protein: 13 g • Sugar: 1 g
Sodium: 416 mg • Cholesterol: 47 mg
• 12 oz broccoli florets
• 1 large egg
• 1 large egg white
• 1/2 cup finely chopped scallion
• 2/3 cup reduced fat sharp cheddar cheese, grated
• 1/2 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray
To cook the broccoli florets, blanch in a pot of boiling water for 1 minute, then rinse under cold water and drain well; dry on paper towel. Using a knife finely chop and set 2 cups aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon heaping tablespoons of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.
Makes about 28 tots.