Skinny Chocolate Chip Scones

adapted from: http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html

Ingredients 

3/4 cup cold buttermilk

1/4 cup sugar

2 tsp vanilla extract

1 large egg

1 cup all purpose flour

1 cup white whole wheat flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp chilled butter (must be cold) cut into small pieces

3/4 cup chocolate chips

cooking spray

1 large egg white, lightly beaten

1 1/2 tbsp sugar

 

Directions

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through. Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, 18-20 minutes, depending on your oven. Serve warm.

Edamame Fried Rice w/ Asian Chicken

Edamame Fried Rice

recipe from: http://www.skinnytaste.com/2012/04/asian-edamame-fried-rice.html

Ingredients

2 cups cooked short grain brown rice

2 egg whites, scrambled

1 whole egg, scrambled 

1 tbsp oil

1/2 onion, chopped

2 cloves garlic, diced 

5 scallions, chopped, whites and greens separated

1/2 cup shredded carrots

cooking spray

1 cup ready-to-eat shelled edamame

2 tbsp low sodium soy sauce

Salt & Pepper

Directions

 Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes. Serve.

Asian Chicken

adapted from: http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Ingredients

3 boneless skinless chicken breasts

Nonstick cooking spray

1 cup water

1/2 cup soy sauce

1/2 cup balsamic vinegar

1 1/2 tablespoon sriracha hot sauce

3 garlic cloves, minced

1 teaspoon ginger, grated

4 teaspoons sugar

2 tablespoons scallions

1 teaspoon sesame seeds

Directions

In a large pan brown chicken on both sides with a little nonstick cooking spray. Once browned on both sides add water, soy sauce, balsamic vinegar, sriracha hot sauce, garlic, ginger, and sugar. Cook on high until mixture starts to boil. Reduce heat to low and simmer for 20 minutes. After 20 minutes remove chicken and set aside. Return heat to high and bowl liquid until it becomes a thick syrup about 10 minutes. Spoon top of chicken and sprinkle with scallions and sesame seeds.

Salmon with Basil Cream Sauce

adapted from: http://www.howsweeteats.com/2012/04/30-minute-crispy-salmon-with-creamy-basil-noodles/

Ingredients

1 pound fresh salmon (skin preference is optional)

1 tablespoon evoo

1 teaspoon salt

1 teaspoon pepper

1/2 pound whole wheat spaghetti

1/2 tablespoon unsalted butter

2 garlic cloves, minced

1/2 tablespoon flour

1/2 cup skim milk

1/3 cup half and half

12-15 basil leaves, chopped

3 tablespoons freshly grated parmesan cheese

Directions

Prepare water for pasta, bring to a boil and cook according to directions. While pasta is cooking, preheat the broiler in your oven to it’s highest setting, placing the oven racks as close as they can be.

Brush both sides of salmon with coconut oil then sprinkle with salt and pepper. Place on a broiler pan, a nonstick baking sheet or a nonstick wire rack placed on a baking sheet. Set under the broiler and cook for 5-6 minutes, or until top appears crispy and browned. Flip the salmon and cook for an additional 5-6 minutes until crispy and brown on the other side. Remove immediately.

While salmon is cooking, heat a large skillet over medium heat. Add butter and garlic, cooking for 30 seconds, then whisk in flour to create a roux. Let the mixture cook for another minute or so until it becomes golden in color, then add milk and half and half, stirring constantly. Allow the mixture to slightly thicken then toss in the basil and parmesan, stirring to combine. Taste and add salt and pepper to your liking. Add in cooked noodles and using kitchen tongs, toss to coat completely. Serve immediately and place salmon on top.

Note: I used salmon that was about 1 inch thick – if your’s is thicker or thinner, you may need to adjust the cooking time accordingly. Additionally, this “sauce” leaves a thin coating on the noodles and is not very saucy. If you desire more, I suggest doubling the butter, garlic, flour, milks, basil and parm. This also allows you to have extra sauce to spoon on top of the salmon, which is terrific.

No Bake Energy Balls

Ingredients

1 cup oats

1/3 cup honey

1/2 cup dark chocolate chips

1/2 cup sliced almonds

1/2 cup peanut butter

1 teaspoon vanilla extract

Directions

Combine all ingredients in a large bowl. Refrigerate for 30 minutes. Roll into 1 inch round balls. Enjoy.

Brisket Tostada's

Ingredients

Leftover Brisket

Beef broth

Corn Tortillas (as many as you need, I used 6)

Canola Oil

Sour Cream

Lettuce

Lime Wedges

Your favorite hot sauce

Shredded Cheese

8 plum tomatoes, diced

1 jalapeno, seeded and diced finely

1/4 of a red onion, diced

Juice from 1 lime

4 tablespoons cilantro

salt & pepper

Directions

First make the salsa. Combine tomatoes, jalapeno, red onion, cilantro, salt, pepper, and juice from one lime. Combine and refrigerate until everything is done. Diced brisket into small pieces and heat in a large skillet with some beef broth. Heat oil in a large skillet. Once heated add corn tortillas one at a time. Cook on both sides until tortillas are crisp. Drain on a paper towel. Once all is cooked place 1 crisp corn tortilla on a plate, top with some brisket, sprinkle shredded cheese, and top with salsa, lettuce, sour cream, dash of hot sauce, and squeeze a lime wedge on top. Serve and enjoy!

Crockpot Chicken Caesar's

adapted from: http://www.the-girl-who-ate-everything.com/2011/09/slow-cooker-chicken-caesar-sandwiches.html

Ingredients

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce

Sliced Tomato
12 slider buns or 4-6 regular sized hamburger buns

Directions

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce and tomato to serve.