Chicken Parm Burgers

We're big fans of chicken parm and I thought what a great way to take that idea and make it a little healthier and in a different format. I had picked up a pack of ground chicken at the store and this was the perfect way to use it up. They were delicious, quick and easy for a weeknight meal.

1 lb ground chicken
1 egg, slightly beaten
salt
fresh ground pepper
1 garlic clove, minced
1 Tbsp dried oregano
1/2 cup (more or less) Italian bread crumbs

In a large bowl, combine all ingredients until mixed well. Form into 4 to 6 patties and place on a plate. Cover with plastic wrap and refrigerate for 15 minutes for the patties to firm up. Cook in a pan or on a grill until no longer pink inside. I cooked mine for 12 minutes or so.

Top with mozzarella cheese and warmed pizza sauce. We served them on whole wheat rolls or you could eat them without (which I did the next day for lunch).

Perfect!

Hoisin Glazed Meatballs

Once again, I’ve been craving Chinese food and these meatballs did not disappoint! I saw the picture of these meatballs posted on Pinterest – notice my new button on the right, you can easily follow me now!
The hoisin glaze is amazing and I plan to double the recipe next time since it was so good and I like my meatballs with a lot of sauce. I was hesitant to make these since one the ingredients were water chestnuts and my husband despises them. I told him that it’s not like he’d be eating huge pieces of it that I’d cut them small and it would add crunch to the meatballs. I’m so glad he was willing to try them and both he and my daughter loved them! This is definitely another keeper recipe and would be great to make as appetizers for a party!

2 Tbsp reduced-sodium soy sauce

1 Tbsp toasted sesame oil

2 tsp ground ginger (the original recipe calls for fresh ginger but I never have it on hand)

½ tsp crushed red pepper

1 tsp sugar

1 Tbsp cornstarch

2 scallions, minced plus 4 more, sliced for a garnish

½ cup drained, finely chopped water chestnuts

1 lb lean ground turkey

¼ cup hoisin sauce

2 Tbsp fresh chopped cilantro

1 Tbsp freshly squeezed lime juice

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

In a large bowl, combine the soy sauce, sesame oil, ginger, red pepper and sugar. Whisk in cornstarch until smooth. Stir in the 2 scallions that were minced and water chestnut. Add the ground turkey and combine well to incorporate all the ingredients.

Drop the turkey mixture in rounded tablespoons onto the prepared baking sheet. Lightly coat the meatballs with cooking spray and transfer to the oven. Bake until the meatballs are completely cooked through, approximately 15-20 minutes depending on the size.

While the meatballs are cooking, make the hoisin glaze. In a large bowl, combine the hoisin, cilantro and lime juice. Add the hot meatballs and gently stir to combine. Serve over brown rice and sprinkle the remaining sliced scallions over the top.

Source: Healthy Seasonal  Recipes

Leftover Rice Pudding

Whenever I make rice, I always end up making way more than is needed. It usually ends up as leftovers but this time I decided to try something different with it - rice pudding! I haven't made rice pudding in years and when I have, it's usually a baked version. This recipe is made on the stovetop and was the perfect way to use leftover rice! It would also be great for when you order chinese and have all that extra rice that usually goes to waste.

2 cups leftover cooked rice (I used brown rice)
3 cups skim milk
1/2 cup sugar
small pince of salt
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon

In a medium saucepan, combine the rice, milk, sugar and salt. Bring the mixtures to a boil then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about the milk is completely absorbed (about 30-45 minutes). The cooking time will be depending on the absorbency of the rice. Stir in the cinnamon.

Divide the pudding between 4-6 individual serving dishes. Serve either warm or chilled.

Source: Slash Food

The Secret Recipe Club: Cranberry Oat Cake

After a month long hiatus, it's time again for The Secret Recipe Club again. This month I was assigned Miz Helen's Country Cottage. Miz Helen is a southern gal living in Texas and shares her simple way of life. Her style of cooking is different than mine and full of southern influences, things that I'm not familiar with like black eyed peas and hush puppies, just to name a few.

So needless to say, I had a hard time deciding on a recipe. I've been craving something sweet lately and gave into those cravings with Cranberry Oat Cake. I made the bars as Miz Helen calls them in 2 round 9 inch pans since I have yet to replace my 9x13 baking pan that had seen better days. It was a great way to be able share this dessert with my coworkers (and help keep the pregnancy weight gain down -LOL!).

I made a few minor changes to the recipe and cut down the topping by half. This cake is so good and I love the crunchy topping that adds to the moist cake.

Exciting news - this recipe is featured on Recipe Lion!

Cake/Bar
1 cup rolled oats
1 1/2 cups hot water
1 cup white sugar
2 eggs
1 cup brown sugar
1/2 cup applesauce
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
1 tsp vanilla
1 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup toasted coconut

Topping
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup coconut
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. In a small bowl, combine the hot water and oats. Set aside to soak and cool. In a large mixing bowl, cream the eggs and sugars together until mixed well. Add the applesauce and the soaked oats, mix well.

In a separate bowl, combine the dry ingredients - flour, baking powder, baking soda, and spices. Slowly add the dry mixture to the wet mixture and stir well. Add the vanilla and stir in the cranberries, walnuts and toasted coconut.

Pour into 2 - 9 inch round cake pans. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

With 5 minutes left in baking, start the topping. Melt the butter in a small saucepan. Add the brown sugar, nuts and coconut and bring to a boil. Cover both cakes with the topping and return the cake to the oven under the broiler for 1 minute. Be careful and watch the cake to make sure the topping does not burn.

Let cool completely before serving.

Want to be part of The Secret Recipe Club?

Citrus Soy Stir-Fry

I've been craving chinese food lately but I always feel so blah afterwards...I'm thinking it's because of all the salt that is used. This recipe was a great alternative to ordering out and was so tasty! My daughter gobbled it up and it made enough for leftovers the next day for lunch for me and my husband. Any veggies can be swapped out for whatever you have on hand.

1 lb whole-wheat angel hair pasta
1 cup orange marmalade
2 tsp ground ginger
1 cup chicken stock
1/2 cup low sodium soy sauce
1 tsp fresh ground pepper
1 tsp hot sauce
2 Tbsp high-temp oil (I used vegetable)
1 lb thinly sliced chicken
1 cup shelled edamame
1 red pepper, seeded and thinly sliced
1 medium carrot, julienned
1/2 lb button mushrooms, sliced
1 small bunch of scallions, cut on an angle into 2 inch pieces

In a large pot, boil water for the pasta. Cook the pasta to al dente, it will continue cooking when added to the chicken and vegetables.

In a small bowl, mix together the orange marmalade, ginger, chicken stock, soy sauce, black pepper and hot sauce.

When you start to cook the pasta, heat the oil in a large non-stick skillet over high heat. When the oil begins to smoke, add the chicken and stir-fry for 2 minutes, then add the vegetables (except the edamame and scallions) and stir fry for 3 more minutes. Stir in the sauce and toss for 1 minute.

Drain the pasta and add to the skillet. Combine and stir in the edamame and scallions; stir-fry for 2 more minutes.

Modified slightly from: Rachael Ray's Look & Cook Cookbook

Vegetable Cheddar Soup

Seriously where do the days go? I can't seem to get caught up with everything and then I think about our little arrival showing in a couple months....I'm even more freaked out! How am I go to be a full-time working mom with 2 kids?!?!? I know...there's other moms that do it but this is going to be huge change for us. There's going to be 5 years difference between my two kids (I'm still getting used to saying that!) and I feel like I'm going to be a new mom all over again. Just a couple deep breaths and I'll be ok! Oh I forgot to mention....we're having a BOY! So another new challenge for us. EEK!

Now onto the food. I've been making a lot of soups this winter and this was probably my most favorite so far. My daughter gobbled up 2 bowls and asked for it to take to lunch the next day. I'd say that's a success! This soup is perfect - chocked full of veggies and then surrounded with cheddar cheese.

 

2 Tbsp butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tbsp garlic, minced

4 cups chicken broth

2 large Russet baking potatoes, peeled and diced

1 Tbsp flour

1/2 cup water

2/3 cup milk (I used skim)

2 cups chopped broccoli

2 heaping cups reduced-fat shredded cheddar cheese

In a large stock pot, melt the butter. Add the onions, carrots and celery. Saute over medium heat until tender. Add the miced garlic and cook for another 1-2 minutes.

Add the chicken broth and potatoes. Bring to a boil and cook until the potatoes are just starting to get tender.

In a bowl, mix together the water and flour until combined well. Add the to the soup and simmer until it starts to slightly thicken. Add the milk and broccoli and cook until the broccoli is tender and the soup is heated through. Stir in the cheese and allow to melt. Season with salt and peper. Serve in big bowls with a side of crusty bread. YUM!

Source: Lulu the Baker