20-Somethings - Fun new foods !




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Taylor86
09-16-2008, 07:34 PM
Like many of you I stick to pretty much chicken, veggies, whole grains and fruit and it can get REALLY BORING.

I think we should all start posting our favorite things to eat (gosh knows I need ideas) It can anything at all from cool 100 calorie cookies, dips or dinners.

This is a staple of mine

Chicken breast
1/2 tablespoon olive oil
4 tablespoons Kraft Zesty Italian Dressing (only 15 calories per 2 tablespoons!)
1 cup brown rice
veggies (any you like. I do artichoke hearts, squash, mushrooms, olives, onions, peppers, baby corn, waterchest nuts, ...go crazy)
Pam spray

To cook:
Cut chicken into strips and cook in the olive oil. In another pan cook the veggies in Pam. When both the chicken and the veggies are done add veggies to the same pan the chicken is in. Add italian dressing (stir it in really good to make sure the sauce gets everything) and cook on low for about 5 minutes. Serve over cooked brown rice (I use the 10 minute boil in the bag rice. 150 calories per cup) This makes an EXCELLENT replacement for chinese food and I usually eat it with chop sticks.

Any one wanna add?


sh3l5
09-17-2008, 02:11 AM
mines gotta be baked beans....
can av em with anything; toast, jacket potato, on their own....
they are yummy!....

mandalinn82
09-17-2008, 02:19 AM
I made something really tasty the other night...my partner really likes Mediterranean flavors, so I threw into the slow cooker (in this order)

1 onion, sliced
1 clove garlic, minced
2 carrots, chopped
1/2 cup dried apricot, chopped
1 lb boneless, skinless chicken thighs

In a mixing cup, I mixed:
1 1/2 cups low sodium chicken broth
1/2 cup red wine
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
pinch nutmeg
1/2 tsp salt
1/2 tsp black pepper

I poured the sauce over and cooked in the slowcooker on low for 10 hours...then served over Israeli couscous with a side of sauteed greens. It was -really- good, if you like that kind of flavor profile.


Nevaeh
09-17-2008, 09:00 AM
One of my favorites that I cook at least once a week:

Buffalo Fried Chicken

Chicken Breasts
Buffalo sauce
Corn flakes / Panko crumbs (whichever you prefer)
Cayenne
Paprika

Sorry, I don't really measure out for this recipe, I just make estimates. First, take either your corn flake or panko crumbs and season them with a little cayenne, paprika, and salt. Coat your chicken breasts in the buffalo sauce and then coat with crumbs. Cook for about 40-45min on 350. Depending on your points/calories you can make a yummy sandwich out of this. Add a piece of reduced fat cheese, lettuce, tomato, onion, etc. I usually have it with a big side of veggies.

i am still trying
09-17-2008, 09:33 AM
I made this one the other night at the cottage and it was a hit! I think I got it from a friend and she got it from a cook book. The best part: you only need one pot!

Morrocan Stew

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chipped green bell pepper
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (14-½ oz) tomatoes, drained and cut up
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins *optional*
2 tbsp light peanut butter ( I use all natural , tastes better)
2 tbsp chopped, fresh cilantro


Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

shantroy
09-17-2008, 09:34 AM
I've posted some of these before but they're staples in my kitchen:

This is my new fav way of doing chicken. It's also really good with salmon and white fish like talipia. Watch out it's a little spicy!

BLACKENING SPICES
2 teaspoons salt
2 teaspoons oregano
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper

Take a little oil and turn the spice rub into a paste. Rub on your meat and let it sit for an hour or so. Then grill.

This is another fav marinade of mine. It's great with chicken, salmon and pork, my veggie friends love it with tofu. I use it all the time to make the best pork shiska-bobs. Cube some pork tenderloin cut up your fav veggies (I like red, yellow and green pepers and onion) Marinade the pork and veggies for about an hour then layer the pork and eggies on skewers grill for about 7-10mins. Oh so yummy!

Spicy asain marinade:
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon virgin olive oil (I usually use 1/2 tbl spoon of seseme oil)

Another fav of mine is chicken souvalaki:

SAUCE
1/4 cup lemon juice
1/4 cup olive oil (you can cut back on the oilve oil a bit)
1/4 teaspoon salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon savory
1/4 teaspoon thyme
Directions
1. If using bamboo skewers, soak in water for at least 30 minutes before using.
2. Combine all sauce ingredients in a bowl; mix well.
3. Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
4. Grill on high heat, lid down.
5. Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

I like it in a pita with some lettuce, tomato, onion and low fat feta add a tiny bit of tzatziki and it's delish!

I like this for a side dish. It's great with aspargus too. But, be warned it's spicy.

Hot Szechuan-Style Green Beans
1 lb green beans
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar or Splenda sugar substitute
1/4-1/2 teaspoon hot chili flakes
1/4 teaspoon white pepper
1 tablespoon canola oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
Directions
1. Rinse and drain green beans;trim off and discard stem ends.
2. Cut green beans into 2- to 3-inch lengths.
3. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
4. Set a 10- to 12-inch frying pan over high heat.
5. When pan is hot, add green beans and 1/4 cup water.
6. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes.
7. Uncover and cook until any remaining water has evaporated.
8. Add oil, garlic, and ginger to pan stir until green beans and garlic are slightly browned, 1to 2 minutes.
9. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes.
10. Pour into serving dish.
11. Serve hot or cold.