Recipes

So, I am (as any future teacher should be) addicted to pinterest.  I have been pinning new healthy recipe ideas like there is no tomorrow because I feel like I am in a serious rut of workouts and food.  Being home is wonderful because I get to try fun new things and both of these recipes were on my list of things to try!

Today I made two new recipes and LOVE them both, definitely worth a try!

Chicken Lettuce Wraps:

1-1/2 pounds boneless skinless chicken breasts, cubed (or shreaded rotisserie chicken)

1 tablespoon plus 1-1/2 teaspoons peanut oil, divided

3/4 cup chopped fresh mushrooms

1 can (8 ounces) water chestnuts, drained and diced

1 tablespoon minced fresh ginger root

2 tablespoons rice vinegar

2 tablespoons reduced-sodium teriyaki sauce

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1-1/2 cups shredded carrots

1/2 cup julienned green onions

12 Bibb or Boston lettuce leaves

1/3 cup Almonds or Cashews, toasted

 

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.Yield: 6 servings.

 

 **For this recipe I threw everything into the pan to simmer with the sauce and it has amazing flavor and that way the veggies are all cooked and have the seasoning! Super yummy, can't wait to bring it to the pre-Thanksgiving party tonight, it'll be a hit :)

 

 

Apple Cinnamon Quinoa Breakfast Bake

1 cup uncooked quinoa

1 1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Cloves

2 apples diced

1/4 cup raisins

2 eggs

2 cups vanilla soy milk (or skim milk)

1/4 cup sugar free pancake syrup

1/3 cup almonds

 

Preheat oven to 350.

Grease an 8x8 pan

In a small bowl, mix quinoa and spices.  Pour into bottom of pan.

Sprinkle the apples and raisins over the top.

Beat eggs, whisk in milk and syrup.

Pour egg and milk mixture over the top of fruit and quinoa.  Stir to partially submerge the fruit.  Sprinkle almonds on top.

Bake one hour or until the casserole is mostly set with only a small amount of liquid left.

Cool, cover and refrigerate.

 

**This looks and smells like bread pudding, but it is definitely a different taste.  It's really good for a healthy, easy breakfast!  I suggest adding at least one more apple and up the spices or add them to taste when serving.

 

Pre-Cooking picture:

 

Ready to eat picture:

 

I hope everyone has a very happy Turkey Day tomorrow!

 

I'll be sure to blog tomorrow night with a Turkey Day 10K update.

 

Until tomorrow :)

C