Spicy Chicken "Fried" Rice

Let's be honest...no healthy fried rice recipe is going to taste like the real thing. Is this dish really good? Yes. Does it taste like Good Taste Takeout (shout out to our DC readers) fried rice, which I widely consider to be the best fried rice EVER? No. But, it's also a lot better for waistline so it's really the readers choice on this.

Side Note: If you are making the brown rice as the veggies are cooking, just throw it into the freezer for a few minutes before you toss it in. That will give it enough time to cool down.

Spicy Chicken "Fried" Rice

Serves 6

Ingredients:

1/2 c. less-sodium soy sauce

1 tbsp dark brown sugar

2 tsp dark sesame oil

3/4 tsp crushed red pepper

2 tbsp canola oil

2 cups diced red bell pepper (about 2)

1 cup diced onion

1/4 c. thinly sliced green onions

8oz sliced mushrooms

2 large garlic cloves, minced

2.5 cups cold cooked brown rice

2 cups diced cooked chicken (about 1 lb)

8oz sliced water chestnuts, drained and chopped

1/3 c. chopped, unsalted, dry-roasted peanuts

Directions:

Combine the first 4 ingredients in a small bowl, stir well with a whisk.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, mushrooms and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

Garlic Basil Shrimp

This dish has two things going for it: it's delish and it's extremely quick to make. The longest part is waiting for the orzo to cook. What could be better?

Garlic Basil Shrimp

Serves 4

Ingredients:

2 tbsp EVOO

1.25lb large shrimp, peeled and deveined

3 garlic gloves

1/8 tsp crushed red pepper flakes (or more if you like it more spicy)

3/4 cup dry white wine

1.5 cups grape tomatoes, halved

1/4 cup finely chopped fresh basil

salt and pepper to taste

3 cups cooked orzo pasta

Directions:

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking. Add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high high heat, stirring occasionally, for about 3 minutes. Stir in the tomatoes and basil and season the sauce the salt and pepper. Return the shrimp to the pan and cook until just heated through. Serve atop orzo.

Strawberry Shortcake

Don't walk, RUN to the farmers market and make this NOW.

Best Strawberry Shortcake EVER

Serves a lot

Ingredients:

1 angel food cake

for the custard:

8oz package cream cheese softened
14oz can sweetened condensed milk

12oz container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish

Directions:

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Greek Goddess Wrap

I saw this recipe in Sunset magazine (what, my mom gets it!) and was immediately drawn to it. There was a couple of issues...the most importantly that it wasn't that healthy. But with a few changes and a MAJOR reduction in the amount of sauce used, this becomes a very tasty lunch.

Side note: This makes A LOT of dressing. If you won't use it for something else, I would reduce by 1/3-1/2. (However it rocks so I would probably find a reason to use it)

Side note part deux: I'm thinking feta would also be awesome in this!

Greek Goddess Wrap

Serves 4

Ingredients:

4oz mushrooms, thinly sliced

1tbsp fresh lemon juice

2 cups shredded skinned rotisserie chicken

4oz baby spinach

4 whole-wheat tortillas

1 yellow pepper, cut into strips

4 thin slices muenster cheese

For dressing:

1 garlic glove

2 tbsp each roughly chopped parsley, chives and fresh tarragon

5-7 kalamata olives, depitted (is that a word?)

1tbsp white wine vinegar

1/2 cup mayo

1/2 cup sour cream (if you hate sour cream, you could use plain yogurt)

salt

Directions:

Combine all ingredients for dressing in food processor and pulse until well blended.

Make wraps: In a medium bowl, toss chicken with about 1/2 cup dressing until evenly coated. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushroom, cheese and spinach. (if you wanted to, you could add another drizzle of dressing. But honestly, you don't need it). Fold tortilla over short sides of filling, then roll up, starting from long side of filling.

Red Velvet Cupcakes

"Hi, my name is Tenna and I'm a cupcake addict."

Now that that is taken care of. So yes, I love me some cupcakes. In fact, I meet very few cupcakes I don't enjoy. Living in the mecca of LA, we have A LOT of gourmet cupcakes stores around. While most are great I do not enjoy paying $3-5/cupcake or having to travel to Beverly Hills to purchase them. This recipe from my very favorite cook in the entire world is, in my humble opinion, better then any red velvet cupcake I've had. And so, so, so, so easy. Took me an hour, which included 20 minutes of baking time and 20 minutes of cooling time.

Side note: No picture because they didn't last long enough to take a picture

Side note part deux: This makes A LOT of frosting. A LOT. So, if you don't like a lot of frosting, reduce by a third or a fourth so as not to be wasteful.

Red Velvet Cupcakes
Yields 24 cupcakes (although I halved and made 12. Even I don't need 24 cupcakes hanging out)


2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tsp cocoa powder
1 tsp salt
1 tsp baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Directions for cupcakes:
Preheat the oven to 350 degrees F.

Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled (use an ice cream scoop, they are awesome!). Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Ingredients for frosting:
1lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions for frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Green Chile-Chicken Casserole

This recipe is very similar to my White Chicken Enchilada recipe but is even better because 1. it is faster and 2. it is lower in calories and fat but doesn't lose any of the taste. YUMTOWN!

Side note: As previously discussed, I'm lazy. But then I read that my hero, Ellie Krieger, also uses Rotisserie chickens so I don't feel so bad suggesting that here. Just take off the skin if you are watching calories and fat.

Green Chile-Chicken Casserole

Serves 6, but can be easily doubled

Ingredients:

2/3 cups fat-free, less-sodium chicken broth
1/2 cup canned chopped green chiles, drained
1/2 cup chopped onion
1/2 cup low fat sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 (10 1/2-oz) cans condensed 98% fat-free cream of chicken soup, undiluted

1 garlic clove, minced
Cooking spray
12 (6-inch) corn tortillas
1 Rotisserie Chicken, skin removed and shredded

1 cup finely shredded 2% fat sharp cheddar cheese

Directions:

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a small-ish baking dish coated with cooking spray. Arrange 6tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Sloppy Joes

All I can say is yum! I served this with a side of pre-shredded coleslaw (just the cabbage, no mayo, etc.) to add a bit of crunch as well as some veggies. SO VERY GOOD. And, it couldn't be easier. Do yourself a favor and "treat" yourself to a real 100% whole wheat bun. A sandwich thin won't work with this drippy meat mixture!

Side note: I used 4% fat ground beef but ground turkey would work as well

Sloppy Joes with Coleslaw

Serves 6

Ingredients:

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2lb ground beef
1 cup no-salt-added tomato sauce
1 tbsp tomato paste
1/2 tbsp prepared mustard
1/2 tsp chili powder
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp dried oregano
1/8 teaspoon black pepper
6 100% whole wheat buns

1 bag pre-shredded coleslaw mix

Directions:

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Top with a handful of coleslaw and cover with top halves.