Thursday, June 26, 2008
I've been trying to find some more healthy recipes to give us beach-ready bodies. I remembered a great website I used a few years ago during the South Beach Diet phase of my life called 3 Fat Chicks. The website gives great diet tips and has a ton of great recipes that have been reviewed by its users.
After this was done, I was a little hesitant to try it because I figured it would be flavorless. Let's be real. Most "diet" food is. Well this broke ever diet food rule in the book! It had a great lemony flavor and wasn't at all overpowered by all the basil included in the dish. It's a definite must try! I'm including the link for the original recipe and posting the recipe I changed up.
Source: 3 fat Chicks
2 cloves garlic, minced
1 Tbsp. olive oil
4 boneless, skinless chicken breasts
1 cup lightly packed fresh basil leaves
3 Tbsp. lemon juice
3 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. sugar or splenda
1/2 tsp. pepper
1. Pound chicken to 1/2″ thickness. Add oil to pan over medium-high heat. Add chicken to pan. Cook, turning to lightly brown on both sides, about 5 minutes.
2. Chop basil leaves. Add 1/2 basil to pan, along with garlic and remaining ingredients. Cover and simmer until chicken is white in center of thickest part, 6 to 7 minutes, spooning juices over chicken often. Transfer chicken to a platter; keep warm. Boil pan juices, uncovered, over high heat until reduced to 1/4 cup. Stir in remaining sliced basil and pour over chicken.
Saturday, June 21, 2008
8 oz linguini ( I used whole wheat penne)
2 T olive oil
4 cloves garlic, minced
1 small onion, minced
2 t red pepper flakes (I omitted)
1 pound shrimp, peeled
2/3 cup white wine ( I used 3/4)
3 T fresh parsley, minced or 2 T dried
salt and pepper
2. In a large skillet, heat olive oil. Add garlic, onion, and red pepper flakes and saute until soft.
3. Add shrimp and cook until firm, about five minutes. Remove shrimp. ( I left them andf lived to tell the tale) Add wine to the skillet and bring to simmer. Add Parsley. Let simmer gently for a 2 minutes. Drain pasta and toss with sauce. Add salt and pepper to taste.
Tuesday, June 17, 2008
I hate to admit it but it was genius. So good!
White Chocolate Ice Cream
Print this Recipe
1 cup whole milk (used skim)
1/2 cup granulated sugar
8 oz white chocolate chips
2 cups heavy cream
1 t. vanilla extract
1. Heat the whole milk until it is just bubbling around the edges (can be done on your stovetop or in a microwave).
2. In a blender or food processor, pulse the sugar with the chocolate until finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely.
3. Stir in the heavy cream and vanilla. Chill for 30 minutes or longer. Follow directions on ice cream maker, let mix until thickened.
Thursday, June 12, 2008
They will definitely be my new staple picnic item!
Source: Amber's Delectable Delights
Shout-out: Vicki's Healthy Eats and Sinful Treats
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste (I used vanilla extract instead)
1. Cut the tops off of the strawberries and stand upright on the cut side. Make two cuts 3/4 of the way down from the tip of the strawberry towards the bottom.
2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip.
3. Pipe into each strawberry and arrange on a serving platter.
** I used 4 pints of strawberries and 3 servings of mixture***
Tuesday, June 10, 2008
Broccoli, Chickpea, and Tomato Salad
Source- Everyday Food: Great Food Fast
1 pound broccoli
1 T dijon mustard
2 T red-wine vinegar
2 T olive oil
1/2 small red onion, minced
coarse salt and ground pepper
1 pint cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1. Cut the florets from the broccoli. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes.
2. In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
3. Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.