Kimchi Sriracha Fried Rice with Asian Garlic Tofu

2-4 servings

Ingredients for Fried Rice

  • 1 1/2 tablespoons vegetable oil
  • 1 small diced onions
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 cup kimchi, roughly chopped
  • 2 1/2 cups cooked rice
  • 2 tablespoons tamari soy sauce
  • 1 1/2 tablespoon sriracha
  • 1 teaspoon sesame oil
  • salt and pepper, to taste

Directions

In a large pan, heat oil over medium-high. Add the onions, ginger, garlic and cook until they start to turn translucent, about 2 to 3 minutes. Add the chopped kimchi and stir until heated through, about a minute. Add the rice, soy sauce, sriracha and sesame oil, and stir until all the rice has been well coated with all the sauces.

Ingredients for Tofu

  • 1 batched baked tofu
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 2 teaspoons cornstarch
  • 2 teaspoons pepper
  • 1 small red onion, finely minced
  • 1 tablespoon ground ginger
  • 6 garlic cloves, finely minced

Directions

Prepare baked tofu. Drain 1 block extra-firm tofu. Slice your block of tofu into 2 or 3 even slabs. Coat the tofu with 1 tablespoon olive oil, a teaspoon of garlic powder, 2 tablespoons cornstarch, 1 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 degrees for 25 minutes.

While tofu is baking, in a small bowl, whisk together soy sauce, maple syrup, pepper, cornstarch and ground ginger until combined. Set aside.

In a large pan, heat the 2 tablespoons oil over medium-high heat. Add the red onion, garlic and sauté for 2 minutes. Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until thickened.

Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.

Serve the rice with the tofu.

Recipe originally found on Health Food.

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Cheesecake

10 servings

Ingredients

  • 1 graham cracker crust
    • 2 1/2 cups graham cracker crumbs
    • 2 tablespoons sugar
    • 1 stick melted butter
  • 5 large eggs
  • 1 1/2 cups sugar
  • 3 large package cream cheese
  • 1 1/2 pints sour cream (regular, not low fat)
  • 1 tablespoon vanilla extract
  • Optional: strawberries

Directions

Prepare crust as directed on graham cracker box. Reserve two tablespoons of mixture for topping. Place on bottom and sides of springform. Chill until ready to bake.

Cream cheese (room temperature) in large bowl, cream it. Beat in eggs, sugar and vanilla at low speed. Add sour cream, mix. Pour into prepared crust. Bake at 400 degrees for 10 minutes. Lower to 325 degrees for 35 minutes. Turn oven off and leave in oven for one hour to cool. Cool on counter. Sprinkle with remaining graham cracker crumb mixture. Refrigerate.

Optional: Place strawberries on top once cake cools.

Recipe originally found in Weight Watchers Magazine.

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Baked Honey Mustard Chicken

4 servings

Ingredients

  • 4 chicken breasts (I used cutlets)
  • 1 teaspoon chicken seasoning blend (see below)
  • 1 1/2 tablespoons olive oil (divided)
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard (I omitted)
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon paprika
  • 4 springs fresh rosemary, optional (I omitted)

Ingredients for Chicken Seasoning Blend

  • salt
  • fresh ground pepper
  • paprika (smoky or sweet)
  • cayenne pepper
  • garlic powder
  • onion powder
  • dried thyme
  • dried basil
  • dried rosemary
  • dried parsley

Directions

Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish with cooking spray and set aside.

Heat 1 tablespoon olive oil in a skillet. Season chicken cutlets all over with the chicken seasoning blend and add chicken to grill pan or skillet. Cook for 2 minutes on each side, or until browned.

While chicken is cooking, prepare the honey mustard sauce. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.

Transfer chicken breasts from skillet to previously prepared baking dish. Pour prepared honey mustard sauce over chicken, turning chicken over so to cover each chicken cutlet completely. Lay sprigs of rosemary between chicken cutlets, if desired.

Cover with foil and bake for 20 minutes. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Since I used cutlets, I baked for only 20 minutes. Check to make sure chicken is thoroughly cooked.

Remove from oven and let stand 5 minutes.

Recipe originally found on Diethood.com.

I served over quinoa, which was cooked with spinach and bell peppers.

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Berry Cobbler

6 servings

  • 2 pints (1.5 lbs) strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 cup sugar (divided)
  • 1 tablespoon cornstarch
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup milk (I used low fat milk)
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons butter, melted
  • Optional: Cool Whip or whipped cream

Directions

Preheat oven to 375 degrees. In a bowl, combine all berries, 1/3 cup plus 2 teaspoons sugar and cornstarch. Let it sit for at least 10 minutes.

In another bowl, mix flour, 1/2 cup sugar, baking powder and salt. In a third bowl, stir egg, milk, vanilla and butter. Add dry ingredients. Stir well.

Place six, 6 oz ramekins on a baking sheet. Divide fruit evenly and top each with a few spoonfuls of batter. This can also be made in a casserole dish. Bake 25-30 minutes, until tops are golden brown. Cool 5 minutes; serve. Top with Cool Whip or whipped cream, if desired.

This is one of my favorite desserts.

Recipe originally found in People Magazine.

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Homemade Spinach Ricotta Ravioli with Roasted Red Pepper Sauce

4-5 servings, approximately 45 ravioli

For the Pasta

  • 2 1/2 cups flour
  • 4 eggs
  • 1 teaspoon olive oil
  • a pinch of salt

For the Stuffing

  • 10 oz of fresh baby spinach
  • 8 oz Ricotta cheese
  • 1 egg
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon of grated nutmeg
  • salt

For the Sauce

  • 3 red bell peppers
  • 2-3 tablespoons onion
  • 2 tablespoons garlic, minced
  • 1/4 cup fresh basil
  • 3 tablespoons olive oil
  • 1- 1 1/2 cup half and half
  • 1 teaspoon cornstarch
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter
  • salt
  • pepper

Directions for the Pasta and Filling

Prepare the dough. In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs, salt and olive oil. Start mixing ingredients together with your hands, about one minute. Once you have a work-able “ball” that holds together, transfer the dough to a working surface. Knead the dough until it holds together nicely, about 10 minutes. Form dough into a ball and wrap in saran wrap. Let the dough sit for at least 30 minutes.

For the stuffing, cook the spinach in boiling water until tender. It should only take a few minutes. Drain the spinach and try to squeeze as much water out as you can.

Chop the spinach and add to a large bowl, with the Ricotta cheese, egg, Parmesan cheese, nutmeg and salt. Mix well.

Divide the pasta dough in two parts. Keep the half that you are not using in the plastic wrap. Roll the dough in a thin layer, about 1/8 of an inch. When you roll, always make sure the pasta doesn’t stick to the counter. Move and rotate the dough as necessary.

Cut the dough halfway. Place about one teaspoon of filling on the pasta, about 3 inches apart.

Place the other half of pasta on top of the pasta with the filling. Press down around the filling with your fingers. Get most of the air out, so that your ravioli will seal nicely.

Cut ravioli using your ravioli cutter or knife. Set aside on parchment paper, lightly floured.

To cook, bring a large pot of salted water to a oil. Cook the ravioli for a couple of minutes until they start to float. Serve with Roasted Red Pepper sauce.

Directions for the Sauce

Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag and allow to steam for about 5-10 minutes.

Remove the skin from the peppers and cut into small pieces.

In a frying pan, sauté the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.

Mix corn starch and half and half together until no lumps.

Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but enough so that it will spray out). Mix to desired consistency.

Put mixture back into frying pan and heat to a boil. Add in half and half mixture to desired consistency.

Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much, add some additional half and half.

Recipes originally found on Pina Bresciani and Cooking with Manuela and Your Home Based Mom.

I had a double date night at my house with one of my closest friends, and we made this dish together. Since there are so many steps, we divided everything up and conquered. For your next date night, instead of going out, try a night in cooking some delicious food.

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Truffle Blue Cheese Sliders

4 sliders

Ingredients

  • 1 lb ground sirloin
  • 4 oz. blue cheese crumbles
  • 1 tablespoon truffle
  • arugula
  • 4 hamburger buns (I used Hawaiian rolls)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a mixing bowl, mix sirloin, 3/4 of the blue cheese, truffle, salt and pepper in a bowl.

Form 4 evenly sized patties.

Heat grill pan to medium heat. Grill patties to your desired temperature. When burgers are almost done, add remaining blue cheese crumbles and arugula on top to allow cheese and arugula to warm up for approximately 1-2 minutes.

Serve on hamburger buns with your favorite sides.

This is my original recipe 🙂

I like serving my burgers with french fries or tater tots.

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Warm Kale Salad with Goat Cheese, Pine Nuts and Sweet Onion Balsamic Dressing

4-6 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped yellow onion
  • 1/2 teaspoon salt
  • 3 teaspoons cane sugar
  • 2 tablespoons balsamic vinegar
  • 1 bunch kale (about 8 loose cups), chopped
  • 1/4 cup pine nuts
  • 3 ounces goat cheese, crumbled

Directions

Heat the olive oil in a small-medium fry pan. Add the garlic and cook for 30 seconds, then add the onions, salt and sugar. Cook for 2-3 minutes, until the onions are softened.

Transfer to a blender, pour in the balsamic, sugar and salt, and blend until smooth. (Blending the dressing is not required. If you don’t want to blend the dressing, add the balsamic, sugar and salt to the hot pan and let simmer on low for 5 minutes ).

Pour the dressing over the kale and mix.

Toss with pine nuts and goat cheese. May be served warm right away, or cold for leftovers.

Recipe originally found on Veggie and the Beast.

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Healthy Yogurt Oat Blueberry Breakfast Cake

10 servings

Ingredients

  • 1 1/4 cups old fashioned rolled oats
  • 1 1/4 cups white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Greek yogurt
  • 1/4 cup milk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 2 cups blueberries

Directions

Preheat the oven to 350 F and grease 8×8 inches pan with nonstick cooking spray, set aside.

First, in a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder and salt. Set aside.

Next, in a medium bowl or measuring cup, whisk together Greek yogurt, milk, eggs, vanilla, honey and melted coconut oil.

Then, add liquid ingredients mixture to the dry ingredients, and stir until just combined (don’t overmix).

Finally, gently fold in blueberries and pour the batter in prepared pan, smooth the top and bake 45-55 minutes or until the toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent the top with aluminum foil.

Cool 20 minutes in pan, then transfer to a rack and cool completely. (I didn’t transfer mine to a rack).

Recipe originally found on FitHealthyRecipes.

I cut up pieces and wrap them to place in the freezer for future eating.

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Mozzarella Bruschetta Chicken

4 servings

Ingredients

  • 1 cup balsamic vinegar
  • 4 chicken breasts or cutlets (I prefer cutlets)
  • salt and pepper
  • 4 oz. mozzarella cheese, sliced or shredded

Ingredients for Bruschetta Topping

  • 2 cups diced tomato
  • 1/4 cup packed fresh basil, chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons freshly grated parmesan cheese
  • 1/2 teaspoon sugar
  • 1 medium-sized garlic clove, pressed or finely minced
  • salt and pepper

Ingredients for Optional Sides

  • linguine
  • green beans
  • garlic bread

Directions

Add balsamic vinegar to a small saucepan. Then turn heat to medium-high and bring to a boil, stirring occasionally.

Turn heat down to medium, then simmer and reduce until you can the see the bottom of the pan for a second or two after scraping a spatula across it, about 20 minutes. Vinegar will continue to thicken as it cools.

Add ingredients for bruschetta topping in a medium-sized bowl, then stir to combine. Set aside. (This can be done ahead of time).

Place an oven rack directly underneath the broiler. Preheat to high.

Place a large skillet over medium-high heat, then spray with nonstick spray. Season chicken on both sides with seasoned salt and pepper. Add to the skillet and sauté until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken. Turn heat down to medium, then flip chicken and sauté until nearly cooked through, 4-6 additional minutes. Place a lid on top of the skillet if the chicken is browning too quickly on the outside and still raw on the inside. (The chicken will be done when an internal temperature of 165 degrees is reached. The chicken should not be pink inside).

Place chicken in Pyrex dish. Spoon 2-3 tablespoons bruschetta topping on each piece of chicken, followed by 1/4 of the cheese. Transfer Pyrex dish under the broiler, then broil until cheese is melted. Scoop chicken onto the plates and then drizzle with balsamic reduction.

Serve extra bruschetta topping on the side.

Recipe originally found on Iowa Girl Eats.

I paired this dish with linguine and green beans seasoned with salt and pepper. Garlic bread would be a nice addition, too.

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Cilantro Lime Chicken with Avocado Salsa

4 servings

Ingredients for Cilantro Lime Chicken

  • 1.5 lb boneless chicken breast (I actually prefer chicken cutlets)
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Ingredients for Avocado Salsa

  • 4 avocados, diced
  • 1/2 cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • salt to taste
  • red onion, for garnish

Ingredients for Optional Sides

  • quinoa
  • green beans
  • salt and pepper, to taste

Directions

In a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.

Add chicken and marinade to a large ziplock bag. Let chicken marinade for at least 15 minutes.

Preheat grill or grill pan to medium high heat (about 400 degrees). Place chicken on grill/ grill pan and grill each side for 4-6 minutes. (The chicken will be done when an internal temperature of 165 degrees is reached. The chicken should not be pink inside).

While chicken is cooking, to make the avocado salsa, add avocado, 1/2 cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove and salt to a small bowl. Gently toss to mix.

Top the grilled chicken with the fresh Avocado Salsa.

Recipe originally found on Joyful Healthy Eating.

I paired this dish with quinoa and green beans seasoned with salt and pepper.

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