Dec 162014
 

I’ve tried some new recipes lately. I wanted to share a few of them with you guys because they were good ones! If you are looking for a quick and easy dinner recipe, this post is for you.

5 Ingredient Salsa Verde Beef Tacos

I am a sucker for “5 ingredients or less” recipes but often times they are disappointing. This one was not disappointing in any way. It was actually one of my favorite new recipes. It was simple, it was easy, it was fast AND it was delicious. The salsa verde made the beef flavorful in a subtle, different way. The best part? I go 4 servings out of this recipe and that made it around 260 calories.  Add 100 calories for a tortilla, throw in some raw spinach and avocado and you’ve got a fantastic dinner for less than 500 calories and it’s filling, too. This recipe will become a staple in our house I think.

 

Creamy Mushroom Pork Chops

I like that pork chops are low in calories. Sadly, they are also often very bland. If we make pork chops I prefer to try recipes that have some gravy or sauce to kind of freshen it up and make it a little more savory.

gravy
This recipe was super easy and fairly quick. I had all the ingredients on hand and I am happy with how it turned out. While the pork chops were cooking I baked some sweet potatoes as a side and made a salad. The recipe was simple but I thought it tasted good. It made boring pork chops a little more interesting. I would definitely make this recipe again but I think I would add some fresh tarragon or rosemary to the cream of mushroom mixture. Other than that, I wouldn’t change anything!

Cranberry Chicken

I recently bought a cookbook of all crockpot recipes (recently meaning this summer). I’ve been dying to try some of them but just haven’t gotten around to it until now.  I had all the ingredients on hand for this one except for the quick-cooking tapioca. It’s something I’d never heard of before or used but looking into it I guess it’s used for thickening stews and sauces. When I didn’t have this I went to the handy-dandy Google and found that flour or cornstarch worked just as well. So I used flour instead. I WILL be buying some of the tapioca soon, though, because a lot of the recipes in this book call for it and I want to give it a try.

Crockpot Cranberry Chicken

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 4 servings

Calories per serving: 330

From: Better Homes and Gardens Ultimate Slowcooker book

Ingredients

  • 2.5 - 3 pounds chicken thighs or drumsticks, skinned
  • 1 16 ounce can whole cranberry sauce
  • 2 tablespoons dry onion soup mix
  • 2 tablespoons quick-cooking tapioca
  • 3 cups hot cooked rice

Instructions

  1. Place chicken in slow cooker.
  2. In a small bowl, stir together the cranberry sauce, dry soup mix and tapioca.
  3. Pour over the chicken.
  4. Cover and cook on low heat setting for 5-6 hours, or on high heat 2.5-3 hours.
  5. Serve over hot cooked rice.
http://www.110pounds.com/?p=44798

When the chicken was close to being done, I cooked some rice in my rice cooker that I got at Trader Joe’s. It was a basmati and wild rice mixture with herbs in it. I was excited to try it!

The chicken I used was boneless, skinless chicken breasts and it worked well, perhaps not as the recipe intended, but it still worked. The chicken breasts fell apart and I shredded the chicken a bit, then mixed it around in the sauce. I liked the chicken shredded like this. It soaked up all the saucy goodness. I had a few nibbles as it was finishing up and it was delicious!

photo

Dinner was finally ready and it was by far, one of my favorite crockpot recipes I’ve done in a long time. The chicken was perfect, not dried out at all, and the cranberry sauce was sweet but not too sweet. It was just perfect. I also loved the Trader Joe’s rice. this dinner was fantastic! Give this recipe a try.

Share
Dec 152014
 

Saturday morning I went to the Warrior Room for the Kettlebell Conditioning class. This class focuses more on the kettle bell moves and perfecting form. We worked on “complexes” this class. A complex is basically three or four moves put together in a sequence without putting the kettlebells down or resting in between the moves. The complexes are a lot harder because of this–no resting! Power through it!

Here is an example of one of the complexes: With one kettlebell, rack the bell (basically holding the rack position with the kettlebell close to your body) like this:

frontsquatkb
Then we put one leg bag, kneeled down and put the other leg back and kneeled down. Then with one arm out (similar to above photo) press the kettlebell up for 4 reps, then stand back up and with the kettlebell still in the rack position, 4 squats. Then it was a set of lunges followed by 6 one-armed kettlebell swings. (Here is a good video of the alternating single arm swing to give you an example of good form–even though in class we didn’t do alternating swings.) That was one set. Then the same thing on the other side. Doing these complexes always gets my heart pounding and I do find that I fatigued quicker than when we do regular sets. But the complexes are fun to do and clearly are a good workout:

photo
The class also included lots of burpees, mountain climbers and hill sprints. It was a fantastic class and I felt strong throughout the entire class, which was nice!

Later that day I went grocery shopping to get a bunch of veggies and stuff to make this new recipe I wanted to try. I don’t know where I found this recipe–maybe Pinterest? But it sounded so tasty and I love curry.

I substituted kale for the swiss chard. It had been ages since I’d had kale and when I was in the grocery store looking at that glorious green bunch of kale, I decided to just get that instead. Plus I’ve never cooked with swiss chard (or eaten it I think…) and wasn’t really sure if I’d like it. I knew I loved kale. Also, I used boneless, skinless chicken breasts instead of thighs because we didn’t have thighs. I liked the breasts in this recipe better anyway; it was easier to chop into small bite-sized pieces.

Green Chickpea & Chicken Curry with Swiss Chard

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Calories per serving: 624

From: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/

Ingredients

  • 2 tablespoons olive oil
  • 6 chicken thighs, cut into bite-sized pieces
  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 2 tablespoons chili paste
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 14-ounce can coconut milk
  • 2 cups water
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Instructions

  1. Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
  2. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil.
  3. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
  4. After simmering, add in the trimmed and sliced Swiss chard. When you're trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes.
  5. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.
http://www.110pounds.com/?p=45137

The kitchen smelled so good while I was cooking this! It was a little higher in calories than I would have liked but it was a healthy, filling recipe so I tried not to give it too much thought. I used light coconut milk to lighten it up a little bit. Really, the calories come from the chickpeas.

photo 1

While it was cooking it seemed like there was too much liquid but I still followed the recipe as it said. When I added the kale it soaked up a ton of the liquid! Mystery solved. I let it simmer for another 15 minutes and then it was done.

photo 2

I served it with a piece of sourdough bread. The dish was delicious with one exception. OMIT THE SALT. I have no idea why the recipe called for salt at all. Maybe it was because I used jarred chili paste and green curry that already had salt as one of their ingredients, but it was JUST on the borderline of being too salty.

photo 3

I liked the spice in this and the flavors. I would make this recipe again but would not add any salt. I had a glass of crisp chardonnay to go with dinner, which was a nice balance to the spicy food. I’d also get some naan next time I make this recipe. Anyways, after dinner Michael and played a few rounds of the Sequence game. I love that game!

photo 4

We brought Bella’s bed into the dining room to try and get her to keep us company while we played. She kept going back to the couch instead. I think she likes staring at the Christmas tree lights. She finally came back in and relaxed once Fat Kitty took her bed. :P They are too funny. Look, ALMOST cuddling. Almost.

photo 5

photo

I got a few new board games recently and we’re going to have some friends over soon to play them. I’m excited! I will let you know how the new games are soon.

Share