Tag Archive | garlic powder

Brunch for two!

bk2

Wow today you are lucky!  You get 4 recipes in one blog post to make one complete meal.  🙂

This morning, we woke up hungry.  We don’t have a ton of super easy to make food in the house, but I really wanted breakfast.  We didn’t have any milk, so I decided to find a nice fluffy pancake recipe.  I found an easy recipe with only ingredients we have in the house.  I realized half way through my plans that we don’t have syrup.  So,I started this plan what I wanted to put on top of my pancakes first.  I decided a strawberry applesauce would be nice.

Now, Jeremy loves over easy eggs, but because I don’t eat eggs, I have only ever learned to make them scrambled.  So Jeremy quickly read some internet directions on how to make them, and I did my best.  I put some oil in a non stick pan, and I think they actually came out perfectly.  I didn’t break the yoke, and they got flipped over and transferred to the plate.  They were not super pretty, but I didn’t break the yokes!  YAY ME!  hehe

Because I don’t eat eggs, I had to come up with some kind of protein for me.  I didn’t just want a chicken breast, as that is boring for breakfast, but have not had much luck making sausage that will stay in patties if I grind the meat myself.  I have a Ninja food processor/blender system, and in the past I have tried making sausage patties by pulsing raw chicken and adding spices, but they never hold together.  Today I was wondering how to change this because grinding meat in a food processor just does not work the same as having meat ground in a meat grinder.  Well I remembered my friend Nellena telling me to add a little flour as a binder to my potato cakes the last time she came over, and I wondered if that would work as binder for meat as well.  I pulsed them ingredients until it looked like it would hold together, and put the meat in the fridge for about 10 minutes while the fruit was still cooking down to let it rest, and let the gluten work and bind.  The flour worked!  I was so stoked!  Today I actually had sausage patties.  YAY!  Two total firsts in one meal!

The pancakes were simple, but I noticed that there was more baking powder than I was used to, and because of that I think the pancakes were extremely fluffy.  I wish I would have got a better picture, or a pic with my first over easy attempt, but this is what I got before the food was devoured.  I had fun cooking it all, but the best part was that it tastes AMAZING!!!!!

Pancakes:

2 cups all-purpose flour
2 TBSP. oil or butter or margarine
1/2 tsp. salt
4 tsp. baking powder
2 TBSP. sugar (I used 2 TBSP Stevia in the Raw instead)
2 cups water
2 eggs

Mix wet ingredients together. Mix dry ingredients together in different bowl. Combine the two bowls and stir with hand or a stand mixer.  I have a new kitchen aid, and am getting all of the use of out it I can. Get all of the lumps out! Let batter rest for 5 minutes. and put some oil in the pan.  Fry the pancakes, flipping when it is full of bubbles.  These turn out a little heavy, but very thick and fluffy.  I usually hate pancakes, and I LOVE these!

Fruit topping:

3 apples

10 frozen strawberries

4 tablespoons of stevia in the raw (or sugar)

water

Vanilla

Cinnamon

Peel, core, and dice three apples.  Place them in a small pot and cover them with water.  Put in the strawberries and turn the burner on high.  They need to break down, and I kept them on a rolling boil to break down the apples a bit faster than usual. Remember to stir every few minutes so the bottom does not burn. I added the a few shakes of cinnamon, and 1/8th teaspoon vanilla, and a pinch of salt as well as the stevia.  Add more water if necessary until the fruit is cooked and broken down to your liking.  After the apples are soft,  throw about 1/2 of the mixture into the blender to break it down a bit faster if you like (or use an immersion blender), but cooking for a few hours will achieve the same effect…basically making a quick strawberry apple sauce.  Taste, add more stevia if necessary.  Serve on top of pancakes and pour melted butter either on pancakes or on top of topping…Delicious!

Sausage:

1/2 boneless skinless chicken breast

1 tablespoon garlic powder

1 tablespoon onion powder

a few sprinkles of sage

4 tablespoons of flour

Pulse all of the ingredients in a food processor until meat is broken down and starts sticking to itself.  In a Ninja, that takes 10 pulses or less.  Be careful not to liquify or puree the meat.  You want a little texture.  Let it rest in the fridge for 5-10 minutes to let the flour do it’s job.  Next, make patties, and throw them in a frying pan with just a little oil.  Next time I will throw a little more seasoning in them, and maybe just a touch of oil to make sure they don’t dry out.  Make sure they are cooked all the way through and serve. These are oh so good!

And I guess the last recipe is over easy eggs, but you can find directions for that anywhere… 🙂

 

Advertisements

Chicken Nugets

Franks light

I will work on a better photo tomorrow!

My husband recently got a new job.  He does not have time to sit down and eat lunch every day, and really needs a grab and go style meal that is easy to eat while driving.  This is rather difficult on the HCG diet, because even if you are going low carbs, you could usually make a wrap sandwich with a tortilla at least.  He cannot have tortillas so time to get creative!

I am on a support page for all Omnitrition products, but it often is used for support the HCG plan.  I asked for suggestions on grab and go meals and the only thing I really got were a few suggestions for chicken strips or chicken nuggets.  Today I decided to try the chicken nuggets.  They were surprisingly easy, and really good!

First I turned the oven on 400 and let it pre-heat.

I used what Jeremy uses for salad dressing as the chicken dip, which is really simple to make.  The recipe is below.

I took 2 wasa crackers (I used light rye) and put it in the food processor with some onion powder, garlic powder and oregano and created bread crumbs for the breading.

I thawed out a chicken breast and weighed out 4 oz.  Once i had the correct amount, I cut them into 6 nuggets.  I next dipped the nuggets in the dressing mixture and then coated them one by one in the wasa crackers, placing them on a baking sheet when I was finished.

Next is super simple…put them in the oven for 20 minutes.  Pull them out and if you are serving immediately, use a spatula to carefully get them up off the pan without scraping off the breading.    I am serving the nuggets with Franks Red Hot Original as dipping sauce.

The nuggets are deliciously tangy.  Even though they are baked, they are packed with flavor and very easy to grab and go I hope!  I don’t even miss the oil from fried nuggets. 🙂

Serve with some cool cucumber spears to cool your mouth a bit and enjoy!

Salad dressing/dipping sauce:

1 tablespoon Franks Red Hot Original

1 1/2 tablespoon Yellow mustard

splash of Apple Cider Vinegar

Nuggets

4 oz chicken breast

salad dressing above

2 wasa crackers

onion powder, oregano, garlic powder and/or other seasonings to taste

Franks Red Hot for dipping

Hamburger a la Lettuce

DSC01813

Okay, today is the first day that I have actually used lettuce as a bun…ever!  I will admit, after a few days this diet is getting easier, but I still want a nice chunk of cheese or something!

I woke up today and lost another several lbs, now having lost 10.4 lbs since Wednesday (It is now Saturday).  I am shocked!  I have been living on hamburger for the past few days, and finally cooked up the rest today before it goes bad.  I mixed about 400 grams of ground beef, and also threw in a little rosemary, and parsley.  I mixed it all together and measured out three 112 gram servings (4 oz each), and then made a small little patty with the rest and cooked it up.  Then I oven roasted 1 oz. of sliced onions and 2 oz of sliced tomatoes in the oven with a sprinkle of lemon vinegar.

I actually put too much vinegar on, and the onions are difficult to eat, although the vinegar really complements the tomatoes.

When the veggies were done I put some mustard on the burger and wrapped it up in lettuce.  Easy and fairly quick meal.  🙂

Chicken Salad and Paratha Bread

My entire life, I have avoided mayonnaise   Not just because eggs make me ill, but because I just have never liked the stuff.  Even when growing up, I would only put enough mayo on a sandwich just to make it wet enough to swallow and supplement with mustard.  The sad thing is because of this detest for mayonnaise  I have also avoided such goodness as mayo based salad.  When I was younger, I LOVED creamy yellow potato salad.  I could eat it as long as it didn’t have hard boiled eggs in it…until, I learned that the creamy goodness was mayonnaise.  Then all potato salad was off limits to me.  No macaroni salad, no chicken salad, nothing… until I came to Korea.  I wanted to make a potato salad, but 1, I didn’t have enough mayonnaise in the house, 2, the thought of using mayonnaise in a salad still really grossed me out!  So, I thought about it, and I had a jar full of homemade yogurt in the fridge.  Wheels started turning, and I started looking up recipes that said i could in fact use plane yogurt instead!  BINGO!!!!!  I made some incredible potato salad  using lots of dill, some yellow mustard, a pickle, potatoes and several other ingredients…anyway, this post is not about potato salad.

Last July, when our mothers came to visit us in Korea, I wanted to have a meal ready for them when they got off of the plane.  I know that 11 hour flights make me sick to my stomach…well that and/or airplane food.  When I got to Korea, I could hardly eat for two days because my stomach was in knots.  So anyway, back to my story…I knew they might be hungry, and I knew it was going to be a HOT day!  I wanted something light, and easy to transport and eat.  My husband had to take an insulated bag with him to keep it cold.  I thought back to a road trip Jeremy and I had taken to Wyoming a few years ago, and remembered stopping at my adopted grandparent’s house on the way.  Maria served us a delightful, cool, light, refreshing chicken salad, served over a leaf of lettuce on a plate.  It was good, although one of those times I had to try to keep from getting sick because of the egg.

Anyway, I decided to make chicken salad like my potato salad, with homemade yogurt instead of mayo.  It turned out beautifully.  I made some quick stove top flat bread, and wrapped them up in foil.  They were still cold when the moms got them, and were able to enjoy them or not at their leisure. It turned out so good that we actually had chicken salad at least one more time during their trip.

Tonight I decided to make it again.  I made some yogurt a few days ago, and it needed to be eaten or it would go bad soon.  This morning, I put three chicken breasts into the crock pot with just a little Herb Ox no sodium chicken bouillon, some thyme, and some oregano.  I let that cook on low for about 7 hours.  When I came home, I took the chicken out of the broth and shredded it.  I then put it in the fridge to make sure it was cold for the other ingredients.

I added a peeled thinly sliced apple, a cucumber, half of an onion, a tablespoon of capers, a tablespoon of copped almonds, a cup of grapes halved, a handful of dried cranberries, a good sprinkling of dill and black pepper, as well as a little oregano, thyme and rosemary.

Next I added in the 1 1/2 cups of homemade yogurt and the tablespoon of grainy Dijon mustard.

 Mix it all up, and put it back in the fridge.  This is a dish best served cold.

Next, I made some amazing flat bread.  This bread is from India, is already made with whole wheat, and is made on the stove top.  It is called Paratha, and it is amazing!  It is a very simple recipe that I found Manjulaskitchen.com.  She give a video with specific video instructions on how to make this.  I will do my  best here, but probably won’t do her justice.

First you put 1 cup of whole wheat  flour into a bowl with a pinch of salt.  I also added some garlic bread seasoning.

You slowly add water, mixing as you go.  Get the dough just wet enough to fully incorporated the flour, don’t make it sticky, and let it rest for 10 minutes covered in a damp cloth.

Next, because the dough makes five pieces of flat bread, I weighed the dough, and divided by five.  I broke off five balls to the correct weight, and rolled them out into three inch circles one by one.  Once you have rolled them out, you drizzle a little oil on top.  I used my Papered Chef oil spritzer to spray on a slight mist of oil instead.

Next you fold them in half and oil again.

Once it is oiled, fold it one more time.

While you are rolling these out, have a dry skillet warming up on medium high heat.

roll the quarted dough out into what you should try to make a circle.  Mine just turned out to be big triangles.

Throw them on the skillet one at a time.  When the color changes and the bread starts to bubble, use tongs and flip the bread to the other side.  The first side should only take 30 seconds to a minute, and the second side no more than thirty seconds.  Push down the bubbles to make sure the second side has contact with the pan as it cooks.  Spray or sprinkle a little more oil over the top side, and cook it on both sides for just a few more seconds.

When it looks like this it is done.

It is soooooo good, and sooooooo simple!

Roll out the next dough ball the same way and keep going.

Then, you put 2/3 of a scoop of nice cold chicken salad into each piece of nice warm bread, and serve.

The chicken salad makes six servings, and is only 4 points per serving, and the bread makes 5 servings with this recipe, and  is three points per piece.  So each sandwich is 7 weight watchers plus points.  I was able to eat two of them, and get VERY full!