Tex Mex Quinoa Salad with Lime Vinaigrette

June 17, 2013 by

Tex Mex Quinoa Salad with Lime Vinaigrette

Let’s talk about quinoa today. I love it and probably don’t share nearly enough recipes with it on my blog. Quinoa is such a versatile ingredient. It’s a great sub for rice, but I have also used it in baking, and it’s even better in a salad! You guys already know how much I love all things Mexican, tex-mex, southwestern (whatever you want to call it!)! I have been really obsessed with black beans lately. I just can’t get enough of them and I want to put them in everything!

This tex-mex quinoa salad is perfectly light, but it still going to fill you up. I tossed in some of my favorite ingredients to add more texture, flavor, and color and then topped it off with a lime vinaigrette dressing. This quinoa salad would be great to eat as a side dish at a summer party, but it also works well just on its own for lunches!

Tex Mex Quinoa Salad with Lime Vinaigrette

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Tex-Mex Quinoa Salad with Lime Vinaigrette

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 1/4 tsp. salt
  • 2 cups water
  • 1/3 of a medium-sized red onion, chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup cooked fresh corn (you can boil it, grill it, however you want)
  • 1 cup grape tomatoes, sliced
  • 1/2 of a jalapeño pepper, seeded and finely chopped (optional)
  • 1 avocado, pitted and diced
  • 3 tbs. fresh chopped cilantro
  • salt to taste
    • For the dressing:
  • 2 tbs. fresh lime juice (add more if needed)
  • 3 tbs. olive oil

Instructions

  1. Put the water into a medium-sized pot. Stir in the salt and quinoa. Bring the water to a boil. Cover and continue to simmer until the quinoa has absorbed all of the water and is cooked (about 10-15 minutes). Remove from the heat and fluff with a fork. Transfer the quinoa into a large bowl or container. Let cool.
  2. Stir in the onion, corn, black beans, tomatoes, avocado, jalapeño, and the cilantro.
  3. In a small bowl, whisk together the lime juice and olive oil. Pour the dressing over the salad. Season with salt to taste and serve.
http://eat-drink-love.com/2013/06/tex-mex-quinoa-salad-with-lime-vinaigrette/

Tex Mex Quinoa Salad with Lime Vinaigrette
Filed Under: Low-Carb, Low-Fat, Salads, Sides, Vegetarian/Vegan · Tagged With: , , , , , , 7 Comments

Breakfast Cookies

June 5, 2013 by

Breakfast Cookies

Breakfast is one of those meals that has to happen every morning or I get really grumpy. The problem is that I often struggle with time in the mornings. While breakfast is important, sleep is even more important so the longer I can sleep, the better. Then after my alarm goes off, I pick up my phone and start going through emails and such and then oops, it’s 30 minutes later, I haven’t showered and I am then officially running late. I usually have time to eat a quick bowl of cereal, but it really sucks on the mornings where I don’t have time. I like to keep some things on hand that I can just grab and go and that will fill me up until lunch. These breakfast cookies do just that.

Who says you can’t have a cookie for breakfast?

Breakfast Cookies

Cookies for breakfast is one of the best ideas ever. Although nothing ever really beats a chocolate chip cookie, they aren’t really the best breakfast. I need something a little heartier and these cookies are it! Granted they aren’t pretty, but oh man, are they good!

These cookies contain no added sugar which makes them perfect for breakfast or even a snack. And at only 160 calories per cookie, you can even eat two! You can easily make them vegan or gluten-free as well.

Breakfast Cookies

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Breakast Cookies

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Yield: 10 cookies

Serving Size: 1 cookie

Calories per serving: 160

Fat per serving: 7.9

Ingredients

  • 2 medium ripe bananas, mashed
  • 1/4 cup melted coconut oil
  • 3 tbs. honey (or agave nectar to make vegan)
  • 1/2 cup oats
  • 1 cup dried fruit (I used blueberries, cranberries, and mango)
  • 1/2 cup sliced almonds
  • 1 1/2 tbs. ground flax
  • 1 tbs. chia seeds
  • 1/2 tsp. baking soda
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or with a silicone mat.
  2. In a large bowl, stir together the mashed bananas, coconut oil, and the honey until well-combined.
  3. Stir in the oats, dried fruit, almonds, flax, chia seeds, baking soda, and the salt until everything is well-combined.
  4. Use a large cookie scoop or drop about 2 tbs. of the batter onto the cookie sheet for each cookie. Gently press down on the top of each one to flatten just slightly. Bake for about 11-13 minutes or until the cookies are slightly golden.

Notes

Please note that these cookies have a different texture than a regular cookie since there is no flour. The cookies will be soft with almost a muffin-like texture.

The final calories will depend on which dried fruits you decide to use. I used a mix from Trader Joe's that had blueberries, cranberries, and diced mango.

http://eat-drink-love.com/2013/06/breakfast-cookies/

Breakfast Cookies
Filed Under: Breakfast, Cookies, Kid-Friendly, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , , , 25 Comments

Low-Fat Vanilla Bean Ice Cream

May 31, 2013 by

Low-Fat Vanilla Bean Ice Cream

When it comes to ice cream, I usually go for the fancy flavors. Anything stuffed with nuts, cookie dough, cake batter, whatever! Those are my favorite. But, sometimes there is nothing better than just plain vanilla ice cream, especially vanilla bean ice cream!

Low-Fat Vanilla Bean Ice Cream

And guys, I’m just gonna tell you right now that this is THE best vanilla bean ice cream I think I have ever had. For reals. And you know what? It’s also lower in fat! This ice cream is perfectly dreamy and creamy and I am madly in love with those little black specks of vanilla beans. Vanilla beans are just magical, don’t you think?

Low-Fat Vanilla Bean Ice Cream

Another thing I love about this ice cream is that it is quicker to make than other recipes. Typically, you have to let the custard set before finally pouring it into the ice cream maker which usually requires letting it set in the fridge overnight. This recipe lets you pour straight into the ice cream maker.

If you don’t have an ice cream maker, I highly recommend investing in one! You can get one for under 60 bucks and there is really nothing better than homemade ice cream.

Pour some chocolate syrup on top and pile on the sprinkles and you’ll have pure happiness in a bowl!

Low-Fat Vanilla Bean Ice Cream

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Low-Fat Vanilla Bean Ice Cream

Prep Time: 25 minutes

Total Time: 4 hours

Yield: 8 servings

Serving Size: 1/2 cup

Calories per serving: 161

Fat per serving: 5.9g

Ingredients

  • 1 cup half-and-half
  • 1/2 cup sugar
  • 2 tbs. light-colored corn syrup
  • 1/8 tsp. salt
  • 1 (12-ounce) can low-fat evaporated milk
  • 1 vanilla bean, split lengthwise
  • 3 large egg yolks

Instructions

  1. In a medium saucepan, combine the half-and-half, 1/4 cup of the sugar, corn syrup, salt, and the evaporated milk. Scrape the seeds from the vanilla bean and add the seeds and the bean into the mixture. Heat until the mixture reaches 180 degrees (or until tiny bubbles start to form around the edges; do not boil). Remove from the heat, cover and let stand for 10 minutes. Discard the bean.
  2. In a bowl, whisk together the egg yolks and the remaining sugar. Gradually add in the milk mixture, stirring constantly. Pour the milk mixture back into the sauce pan and cook over medium heat until the mixture reaches 160 degrees stirring constantly. Remove the pan and place into a large bowl filled with ice. Allow the mixture to cool for about 20 minutes or so, stirring occasionally.
  3. Pour the mixture through a fine mesh sieve and into the bowl of an ice cream maker, discard the solids. Freeze according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container, cover, and freeze for at least 3 hours.

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2013/05/low-fat-vanilla-bean-ice-cream/

Low-Fat Vanilla Bean Ice Cream
Filed Under: Desserts, Kid-Friendly, Low-Fat · Tagged With: , , , , 19 Comments

Classic Macaroni Salad

May 29, 2013 by

Classic Macaroni Salad

Is it totally weird that we had risotto for dinner on Memorial Day? I spent the day making recipes, photographing, doing some reading for work and then my husband made risotto for dinner. Totally not typical Memorial Day food, but oh well. I guess we are a little weird like that.

Let’s talk about a food you might actually eat at a summer BBQ- good ol’ classic macaroni salad. Macaroni salad that is typically drowning in mayo, that is. I think I have told you guys about a bazillion times now how I HATE when pasta and potato salads are drowning in mayonnaise. Seriously, I hate it. It makes me want to gag.

Classic Macaroni Salad

I wanted to give the classic macaroni salad a little makeover. Typically, aside from some chopped onion and diced peppers, you don’t see a lot of veggies in the classic macaroni salad, so I threw in some fresh chopped broccoli, grape tomatoes, and peas to change things up a bit. Not only does it make the dish a little more nutritious, it adds a nice pop of color! I reduced the mayo and used light mayo and mixed in some fat free Greek yogurt. This pasta salad is light, but it’s also nice and creamy at the same time!

Classic Macaroni Salad

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Macaroni Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8 servings

Calories per serving: 165

Fat per serving: 3.6g

Ingredients

  • 1/2 lb. elbow macaroni (any brand will do; I used whole grain pasta)
  • 3 tbs. fat free plain Greek yogurt
  • 1/2 cup light mayo (I used the kind made with olive oil)
  • 2 tbs. cider vinegar (or red wine vinegar)
  • 1 1/2 tsp. mustard powder
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 2 cups chopped fresh broccoli florets
  • 2 cups sliced grape tomatoes
  • 1 cup cooked green peas

Instructions

  1. Cook the pasta in a pot of salted boiling water according to the package directions. Drain and pour the pasta to a large bowl or container.
  2. In a bowl, whisk together the Greek yogurt, mayo, vinegar, mustard powder, garlic powder and some salt and pepper.
  3. Add the veggies to the pasta. Pour in the dressing and mix until the pasta and veggies are all coated with the dressing. Season with additional salt and pepper if necessary.

Notes

Feel free to add different veggies if desired - diced peppers and celery would also be great in this salad!

http://eat-drink-love.com/2013/05/classic-macaroni-salad/

Classic Macaroni Salad
Filed Under: Low-Fat, Pasta, Sides, Vegetarian/Vegan · Tagged With: , , , , , 10 Comments

Coconut French Toast with Tropical Fruit Topping

May 27, 2013 by

Coconut French Toast with Tropical Fruit Topping

The last real vacation I had was three years ago when we went to Alaska on our honeymoon. I’ve been dreaming of another cruise well…pretty much since we got off the boat for the last one. Some place tropical, where I actually won’t care that it’s ridiculously hot, fruity drink in hand.

But, alas, here I must stay!

Last week I asked you guys on Facebook whether you preferred pancakes, waffles, or French toast. The winner was most definitely French toast. I realized that I only had one French toast recipe on this blog. I love to give you peeps what you want so I have another French toast recipe for you today!

Coconut French Toast with Tropical Fruit Topping

And this French Toast recipe is certainly going to make you feel like you are on vacation. What makes this French toast special is that instead of regular milk, this French toast is soaked in coconut milk overnight and then topped with shredded coconut and baked until golden. And to top it off, a big scoop of tropical fruit! It’s sweet enough that you won’t need any syrup. And at least for breakfast, you’ll feel like you are on a tropical vacation!

Coconut French Toast with Tropical Fruit Topping

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Coconut French Toast with Tropical Fruit

Prep Time: 8 hours

Cook Time: 30 minutes

Total Time: 8 hours, 30 minutes

Yield: 4 servings

Serving Size: 2 slices

Ingredients

    French toast:
  • 8 slices French bread (cut diagonally and about 1-inch thick)
  • 1 cup light coconut milk
  • 3 eggs
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 2 tsp. vanilla extract
  • 1/2 cup unsweetened flaked coconut
    • Tropical fruit topping (see note):
  • 1 cup diced pineapple
  • 1 1/2 cups chopped and peeled mango
  • 1 cup chopped and peeled papaya
  • 1 tbs. sugar (optional)
  • 1 tbs. fresh lime juice

Instructions

  1. Spray a 9x13 baking dish with cooking spray. Arrange the bread in a single layer.
  2. In a bowl, whisk together the coconut milk, eggs, sugar, salt, and vanilla extract. Pour the mixture over the bread slices. Turn the slices over to get both sides of each piece coated in the coconut milk mixture. Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees. Remove the bread from the fridge. Sprinkle the flaked coconut evenly over the slices of bread. Let sit for about 10 minutes.
  4. Bake for 25 minutes, uncovered, or until the flaked coconut is golden.
  5. While the French toast is baking, prepare the tropical fruit topping in a bowl. Refrigerate until ready to serve. Spoon on top of the French toast when it is done baking and serve.

Notes

I found a package of peeled and sliced tropical fruit from Trader Joe's and I just chopped the slices. You can really use however much and whichever types of tropical fruit you prefer. Kiwi would also be a great addition!

http://eat-drink-love.com/2013/05/coconut-french-toast-with-tropical-fruit-topping/

Coconut French Toast with Tropical Fruit Topping
Filed Under: Desserts · Tagged With: , , , , 19 Comments

Peanut Butter Granola

May 15, 2013 by

Peanut Butter Granola

When I was younger my absolute favorite cereal was Reese’s Puffs. Seriously so good. And I couldn’t even tell you the last time I had them, it’s been like 15 years, at least. I just cannot buy them. First, they are loaded with sugar, but second and more importantly, I will eat the whole box in like 1 day. I’m not even kidding.

Peanut Butter Granola

If there is anyway to incorporate peanut butter into my breakfast, I am all about it! This peanut butter granola is perfect over some vanilla yogurt or with some milk. And of course you have throw in some mini chocolate chips because peanut butter and chocolate is the best thing ever.

Oh, and as you can see from my photos, I like the big chunks of granola. You know the biggest chunks are the best ones. Don’t even try to tell me they’re not!

Peanut Butter Granola

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Peanut Butter Granola

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: About 8-10 servings

Serving Size: roughly 1/4 cup

Ingredients

  • 2 cups oats
  • 1/2 cup peanut butter
  • 1/4 cup honey
    • optional:
  • sliced almonds
  • raisins
  • dried fruit

Instructions

  1. Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper or a silicone mat.
  2. In a microwave-safe bowl, stir in the peanut butter and the honey and heat tor about 30 seconds until the peanut butter and the honey are melted. Remove from the microwave and stir together. Mix in the oats until they are all well-coated with the peanut butter and honey mixture.
  3. Spread evenly onto the baking sheet and bake for about 5 minutes. If your oven tends to cook things more quickly, I recommend stirring the granola about halfway through. Remove from the oven and let the granola cool completely. Once cooled, break the larger chunks into smaller bite-sized pieces. Store in an air-tight container.
http://eat-drink-love.com/2013/05/peanut-butter-granola/

Peanut Butter Granola
Filed Under: Breakfast, Kid-Friendly, Snacks · Tagged With: , , , , , , 16 Comments

Low-Fat Lemon Pound Cake with Strawberry Glaze

May 3, 2013 by

Low-Fat Lemon Pound Cake with Strawberry Glaze

Do you ever go to the grocery store and buy something without knowing if you really need it? For example, I do with cheese. I buying some every week because God forbid you run out of cheese, but I don’t need any more cheese. The other day, I found 7 bags of different shredded cheeses. Seven bags. WHY?! I do not know.

I am also guilty of doing this with lemons. I love lemons so much and use them in so many drinks and recipes, I have to have some handy at all times! This week I had 5 unused lemons staring at me. Some of them were looking to be on their last leg so it was time to use them up! So that is why we have this lovely lemon pound cake to share with you today!

Low-Fat Lemon Pound Cake with Strawberry Glaze

Pound cakes are traditionally made with a pound of each ingredient in them. So, a whole pound of butter. I wanted to make a lower fat version, so this is really more of a 1/3 lb. cake…

Whatever you want to call it, this cake is perfectly lemony! I topped it with some fresh strawberry glaze. It is a great little cake to make for the summer!

Low-Fat Lemon Pound Cake with Strawberry Glaze

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Low-Fat Lemon Pound Cake with Strawberry Glaze

Prep Time: 20 minutes

Cook Time: 60 hours

Total Time: 1 hour, 20 minutes

Yield: 10-12 servings

Ingredients

    For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup light sour cream (you can also use Greek yogurt)
  • zest of 2 lemons (about 1 /12 tbs.)
  • 2 tbs. fresh lemon juice
  • 1/2 tsp. vanilla
  • 6 tbs. unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 eggs at room temperature
    • For the strawberry glaze:
  • 4 large strawberries, stems removed
  • 1 tbs. strawberry jam
  • 1 tsp. lemon juice
  • 1 cup powdered sugar, sifted

Instructions

  1. Place the strawberries, jam, and lemon juice into a food processor and pulse until smooth. Pour the puree into a mixing bowl. Adding just a little bit at a time, stir in the sifted powdered sugar until everything is well-combined. You can make the glaze thinner by adding water or milk. If you want it to be thicker, add in more sifted powdered sugar. Place the glaze into the refrigerator.
  2. Preheat the oven to 325 degrees. Grease or spray a loaf pan with non-stick spray and set aside.
  3. In a bowl, stir together the flour, baking powder, and the salt. Set aside.
  4. In another bowl, stir together the lemon zest and the sour cream. Set that bowl aside.
  5. In yet another small bowl (yeah, a lot of bowls going on here...), stir together the eggs, vanilla, and the lemon juice. Set that bowl aside.
  6. Beat together the butter and sugar for about 1 minute. Pour in the eggs, lemon juice, and vanilla. Continue to beat together while everything combines (a stand mixer is handy here!). Add the sour cream and lemon zest and mix all of that in.
  7. Finally, adding a little bit a time, add in the flour mixture. Mix everything together until it is just combined.
  8. Pour the batter into the prepared loaf pan. Bake for about 60-65 minutes or until a toothpick inserted comes out clean.
  9. Allow for the cake to cool for about 2 hours.
  10. You can pour the glaze on top of the whole cake, or you can cut it into slices and then top with the glaze, it's your choice! Serve with sliced strawberries and some light whipped cream if desired.
http://eat-drink-love.com/2013/05/low-fat-lemon-pound-cake-with-strawberry-glaze/

Low-Fat Lemon Pound Cake with Strawberry Glaze
Filed Under: Desserts, Low-Fat · Tagged With: , , , , , 8 Comments

Low-Fat Buttermilk Biscuits

April 22, 2013 by

Low-Fat Buttermilk Biscuits

And I am back from Seattle! I was there this weekend at a conference for work. I have always wanted to go to Seattle. I like the idea of cooler weather an rainier days. And that is certainly what I got when I arrived. Four days straight of nothing but cold weather and rainy days! This coupled with the fact that I am still sick and was busy with the conference, I didn’t get to do much exploring which totally stinks!

Oh, the stomach flu. It is an evil thing that just doesn’t seem to want to go away in this house. I was able to start eating solid food again while I was away in Seattle, but I had to take it slow and steady. My mind wants a huge burger to make up for barely eating for over a week, but my stomach still says that’s a not happening.

Low-Fat Buttermilk Biscuits

And now my poor husband has caught this evil little bug. Although I think I could eat more, we are back to eating nothing but chicken noodle soup and drinking 10 gallons of Gatorade a day. My husband is in the first few days of this so I knew making another pot of soup was on my to-do list after getting back home. When we are feeling well, we like to have grilled cheese with soup, but grilled cheese is still too heavy at the moment so I decided to mix up some of these simple and low-fat buttermilk biscuits to eat with our soup instead. They are easier on the tummy and are the perfect size if you don’t want to eat a lot of bread. They go perfectly with soup, but would really go well with any meal!

Low-Fat Buttermilk Biscuits

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Low-Fat Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 14-16 biscuits

Serving Size: 1 biscuit

Calories per serving: 121

Fat per serving: 4.2 g

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tbs. butter, cut into small cubes
  • 3/4 cup fat-free buttermilk*
  • 3 tbs. honey

Instructions

  1. Preheat oven to 400 degrees.
  2. In a bowl, mix together the flour, baking powder, and the salt.
  3. Add the cubed butter and blend in with the flour using a pastry blender or two knives until the mixture is a coarse meal.
  4. Add the buttermilk into a bowl, whisk in the honey until well-combined. Pour the milk into the flour mixture and stir until it is just combined with the flour.
  5. Turn the dough out onto a floured surface. Knead the dough together for about 1 minute. Roll the dough out into a rectangle that is about 9x5 inches and about 3/4 of an inch thick. Fold the dough into thirds. Roll out into a rectangle again. Fold the dough into thirds once more and then roll out again into a 9x5-inch rectangle.
  6. Using a biscuit cutter that is about 1 3/4-inch round, cut the dough into circles. Alternatively, you can use a drinking glass to cut the biscuits if you do not have a biscuit cutter. Place the rounds onto a baking sheet lined with parchment paper or a silicone mat, about 1-inch apart. Bake for about 12-14 minutes or until the biscuits are lightly golden.
  7. Serve with butter and/or honey.

Notes

If you can't find fat-free buttermilk at your store, just add about 1 tsp. of white vinegar or lemon juice to regular fat-free milk, stir, and let sit for about 5 minutes.

Recipe from Cooking Light

http://eat-drink-love.com/2013/04/low-fat-buttermilk-biscuits/

Low-Fat Buttermilk Biscuits
Filed Under: Breads, Sides, Snacks · Tagged With: , , , , , , 17 Comments

Shrimp and Tomatoes over Creamy Parmesan Polenta

April 10, 2013 by

Shrimp and Tomatoes over Creamy Parmesan Polenta

If polenta were a country, I would like to be president. President of the People’s Republic of Polenta. The United States of Polenta. Polentaland.

You get the idea.

Shrimp and Tomatoes over Creamy Parmesan Polenta

Polenta is just one of those great things that you can do pretty much everything with. I like to make it in place of potatoes or rice. I don’t like to add to much to it, but just a little butter, a handful of Parmesan cheese, and a pinch of salt and pepper is all you need.

Shrimp and Tomatoes over Creamy Parmesan Polenta

I’ve had a big bag of it sitting in my pantry and it was time to put it to use! I scoured my pantry to find a bunch of cans of diced tomatoes so I served it under said tomatoes and shrimp and called it dinner. A very good dinner. This is actually a pretty inexpensive meal and it is very simple, but it looks elegant which basically makes it the perfect meal to serve your family, dinner guests, or anyone else that you are wanting to impress which will be very important if you want to be the president of Polentia.

Shrimp and Tomatoes over Creamy Parmesan Polenta

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Shrimp and Tomatoes over Creamy Parmesan Polenta

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 lbs. medium frozen shrimp, thawed, peeled and deveined
  • 2 tbs. extra virgin olive oil
  • 1 14.5 ounce can diced tomatoes
  • 1 clove garlic, minced
  • 1/4 tsp. red pepper flakes
  • salt and pepper to taste
  • 1 cup cornmeal (polenta)
  • 1 cup water
  • 2 cups skim milk
  • 2 tbs. unsalted butter
  • handful of freshly grated Parmesan cheese

Instructions

  1. In a saute pan, heat one tablespoon of the oil over medium heat. Add the shrimp and saute for about 3 minutes or until the shrimp is slightly translucent. Add a pinch of salt and pepper. Remove the shrimp from the pan and set aside.
  2. Leaving the pan on the heat, add in the remaining tablespoon of olive oil, add the garlic and saute for about 30 seconds. Pour the can of tomatoes into the pan, including the juice. Then fill the can with water and pour it into the pan. Stir everything together and let simmer for about 8 minutes until the tomatoes start to break down. Remove from the heat when done cooking.
  3. While the tomatoes are cooking, bring 1 cup of water and 1 cup of skim milk to a light boil in a saucepan over medium high heat. Stir in the cornmeal and cook for about 10-15 minutes, whisking frequently, until the liquid is absorbed and the polenta is cooked. Remove the pan from the heat. Stir in the butter and Parmesan cheese. Add salt and pepper to taste.
  4. Spoon some of the polenta into a shallow bowl, then spoon on some of the tomato sauce, followed by the shrimp. Feel free to garnish with fresh parsley, basil, and additional Parmesan cheese. Serve.
http://eat-drink-love.com/2013/04/shrimp-and-tomatoes-over-creamy-parmesan-polenta/

Shrimp and Tomatoes over Creamy Parmesan Polenta
Filed Under: Entrees, Fish · Tagged With: , , , 33 Comments

Spicy Peanut Chicken Wrap

April 8, 2013 by

Spicy Peanut Chicken Wrap

I kind of suck when it comes to lunch. I usually pack leftovers or salads. Or half the time I am in such a rush in the mornings, I walk over to this little cafe that is so conveniently located right across from my building. There are lots of great healthier options there, but it’s not so good on the wallet. I am trying to be better about bringing lunches. My other issue is that I get tired of things really quickly. I can only eat the same sandwich or salad so many times before I want nothing more to do with it for at least a month. This drives my husband crazy because he is the exact opposite.

I need something I can make in 10 minutes or less because I just can’t sacrifice sleep. I just won’t do it. You can’t make me! I’ve been on a peanut butter kick lately, but I need something a little more exciting than the good ol’ peanut butter and jelly. Or course my mind goes straight to Thai flavors. Bring on the spicy peanut sauce and let’s put it in a chicken wrap! Done and done.

Spicy Peanut Chicken Wrap

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Spicy Peanut Chicken Wrap

Prep Time: 10 minutes

Yield: 1 wrap

Ingredients

    For the peanut sauce:
  • 2 tbs. peanut butter (smooth or crunchy)
  • 1 tbs. rice wine vinegar
  • 1 tbs. low sodium soy sauce
  • 2 tsp. Sriracha (can add more if you want)
  • 1/2 tbs. honey
    • For the wrap:
  • 1 medium to large flour tortilla
  • 1 cup cooked chicken, sliced (I used rotisserie)
  • about 4 fresh basil leaves, chiffonade
  • 2 tbs. grated carrots
  • 2 tbs. grated cabbage

Instructions

  1. In a small bowl, whisk together all of the ingredients for the sauce.
  2. Lay the tortilla on a flat surface. Place the chicken in the middle of the tortilla. Spread the basil, carrots, and cabbage on top of the chicken. Drizzle as much of the peanut sauce as you want on top.
  3. Roll the mixture up nice and tight in the tortilla. Cut in half and serve!
http://eat-drink-love.com/2013/04/spicy-peanut-chicken-wrap/

Spicy Peanut Chicken Wrap
Filed Under: Uncategorized · Tagged With: , , , 20 Comments
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