Turkey Tenders

1 pd turkey tenderloin
1/4 cup all purpose flour
1/3 cup egg substitute
3/4 panko (Japanese breadcrumbs)
2 Tbs grated Parmesan cheese
1/4 tsp garlic salt
1/4 tsp black pepper
1 Tbs canola oil

1. Preheat oven to 425 degrees

2. Cut tenderloin in half lengthwise; cut into 20 (2 inch) pieces

3. Place flour in a shallow dish.  Place egg substitute in another.  Combine Panko, cheese, garlic salt, and pepper in another dish/  Dredge turkey in flour; dip in egg substitute, and dredge in breadcrumb mixture.  Heat oil in a large non stick skillet, swirling to coat.  Add turkey pieces to pan; cook 2 minutes on each side.  Place turkey pieces on a broiler pan.  Bake at 425 for five minutes.  Turn turkey pieces over and bake an additional five minutes.

Recipe from Cooking Light Magazine March 2011

Yield: 4 servings
Serving Size 5 pieces

Calories: 227
Fat: 6.1g
Protein: 32.9g
Carb 11g

Despite the fact that I thought they were a pain to prepare and cook; they turned out really good!  Brandon said it best when he labeled them "High Class Chicken Nuggets" :)  Healthy alternative and kid friendly!

Buffalo Chicken Chili

1 Tbs extra virgin olive oil
1 pd ground chicken breast
1 large carrot, peeled and finely chopped (I used a bunch of chopped baby carrots)
1 onion, chopped
3 stalks celery, chopped
5 cloves of garlic, chopped
4 Tbs chili powder
1 Tbs ground cumin
1 Tbs paprika
salt and pepper to taste
1/2 cup hot buffalo wing sauce (I just used Frank's Red Hot because I had some leftover)
1 (15oz) can tomato sauce
1 (28oz) crushed tomatoes
1 (15oz) can white kidney beans (cannellini beans), drained and rinsed
1 (15oz) can red kidney beans, drained and rinsed

1. Heat olive oil in pan and add ground chicken breast.  Cook until chicken is no longer pink. Transfer to a large stock pot and add carrot, celery, garlic, chili powder, cumin, paprika, and salt and pepper. Cook until onions are translucent (about 3-4 minutes)

2. Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.  Bring to boil; and simmer over medium low heat for about an hour.

This turned out really good!  Like I mentioned, I just used plain old Frank's Red Hot and it still have an abundant buffalo taste.  Next time I will try out the Franks Hot Wing Sauce and see if there is much difference (I am assuming it is more of a texture difference than taste difference between the hot sauce and wing sauce).  This chili seemed heartier than the others that I make, not that it is a bad thing, but normally I think thinner chili's.  This was still excellent, and I look forward to eating the leftovers this week while Brandon is out on work travel.

Smoky Pan-Grilled Pork Chops

1 Tbs ground cumin
1 Tbs brown sugar
1/2 tsp smoked paprika
1/4 tsp salt
4 (4ounce) boneless center cut pork chops
Cooking Spray

1. Combine ground cumin, sugar, paprika, salt and pepper. rub evenly over pork.

2. Heat grill pan over medium-high heat.  Coat pan with cooking spray.  add pork to pan; cook five minutes on each side or until done.

I served the pork chops with brown rice and sauted onions, mushrooms, and zucchini.


Calories: 224
Fat: 11.5g
Protein: 24.8g
Carb: 4.3g
Fiber: 0.3g
Chol: 70mg
Iron: 1.9mg
Sodium: 201mg
Calc: 47mg

Recipe adopted from Cooking Light Magazine Jan/Feb 2011

Almost Classic Pork Fried Rice

2 Tbs peanut oil, divided
1/2 tsp kosher salt, divided
1/2 pd boneless pork loin chop, cut into 1/2 inch pieces
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green onion bottoms
2 Tbs minced garlic
2 Tbs minced peeled fresh ginger (I used 1 Tbs ground ginger)
3 cups cooked, chilled long grain brown rice
1 large egg
3 Tbs low sodium soy sauce
1 tsp dark sesame oil
1/4 tsp freshly ground pepper
2 cups fresh bean sprouts
1/4 cup canned diced water chestnuts
1 cup chopped green onion tops

1. Heat wok over medium-high heat.  Add 1 Tbs peanut oil, swirl to coat.  Sprinkle 1/8 tsp salt on pork.  Add pork to wok, saute two minutes or until browned on all sides.  Remove pork from pan.  Add carrot and celery to wok, saute for two minutes or until lightly browned, stirring frequently.  Add carrot mixture to pork.

2.  Add remaining 1 Tbs oil to pan, swirling to coat.  Stir in green onion bottoms, garlic and ginger; cook for 15 seconds, stirring constantly.  Add rice, stirring well to coat rice with oil; cook without stirring for two minutes or until edges begin to brown.  Stir rice mixture, and then cook an additional two minutes without stirring.  Make a well in the center of the rice mixture.  Add egg; stir fry for 30 seconds or until soft scrambled, stirring constantly.

3.  Return pork mixture to pan.  Stir in remaining 3/8 tsp salt, soy sauce, sesame oil, and pepper.  Remove from heat, and stir in bean sprouts and water chestnuts.  Sprinkle with green onion tops.

Yield: 4 servings
Serving Size: 2 cups
Calories: 408
Fat: 12.4g
Protein: 21g
Carb: 49.3
Fiber: 6.5g
Chol: 82mg
Iron: 2.4mg
Sodium: 627mg
Calc: 79mg

Recipe: adopted from Cooking Light Magazine Jan/Feb 2011

I just loved this recipe!  The rice tasted just like the title :) almost classic!  Best thing about this is that you could leave out the pork and have vegetable fried rice, or add chicken or shrimp instead!  I give these one two really big thumbs up!

Oreo Stuffed Chocolate Chip Cookies

2 sticks of butter (softened)
3/4 cups packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10oz bag chocolate chips
1 package Oreo cookies

Preheat oven to 350 degrees.  Cream together sugars and butter until well combined.  Beat in eggs and pure vanilla extract.  In a separate bowl; combine flour, salt, and baking soda.  Scoop cookie dough and place atop a Oreo cookie, take another scoop and place on the bottom of the Oreo. Cup together, pinching the corners together, until Oreo is covered with cookie dough.  Place on a cookie sheet lined with parchment paper.  bake 9-13 minutes until golden brown.  Cool completely.

Recipe taken from some blog that was featured on Groupon's Facebook page

BBQ Pulled Pork

We hosted a Super Bowl party yesterday and I went all out on the spread of food... maybe a little too far because my awesome friends also brought dishes and we have enough food to last us the rest of the week... No harm in that, that just means less cooking for me this week.

Also, I am going to try and have at least one dish updated on here a week.... I am sorry for not posting more recipes (and I have been lacking on photos...) I promise I will get better.  Brandon's work travel started back up so I have been making quick and easy dinners that I do not feel are blog quality.

BBQ Pulled Pork
Boston Butt Pork Roast
1 Large Onion
5 Whole Cloves
Seasoning Salt
2 cups Beef Stock
1/2 cup Water
BBQ Sauce (I used Sweet Baby Rays)

Slice up half of the onion and place at the bottom of a crock pot.  Add pork roast, cloves, seasoning salt, stock and water.  Cook on low for 8-12 hours.  (I did eight hours)  Remove pork and de-bone.  Drain crockpot.  Shred pork with the two fork method (or whatever is easiest for you).  Chop the remaining onion.  Layer shredded pork, onion and BBQ sauce back in the crock pot, stirring together.  Cook on high for an hour and then turn to warm.  Serve on buns or alone

This came out phenomenal! I cannot wait to eat the leftovers!