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10 Minute Dinner

Friday, January 13th, 2012

10 Minute Dinner

1 package (roll) of Isernio’s chicken sausage

1-2 heads of washed & chopped broccoli

4 cups of cooked brown rice (I cook up a big pot over the weekend & store it in the fridge for easy use during the busy work week)

1 Tbs. of olive oil

1 cup of Easy Asian Style Sauce (see recipe below)

Directions:

Heat up the oil in a 12 inch pan. Add the sausage to the pan and cook for about 6-8 minutes. Add in the broccoli and cook until slightly soft, about 2 minutes. Cover the cooked rice with the chicken and veggie mixture. Drizzle with the sauce and dig in!

Easy Asian Style Sauce

1/2 cup low sodium soy sauce

1/2 cup rice wine vinegar

1 tablespoon honey

3 cloves minced garlic

2 tablespoons minced or grated fresh ginger root

2 teaspoons sesame oil (you can use olive oil if you don’t have sesame)

½ tsp. red pepper flakes (optional, but I like how it makes the sauce “pop”)

Directions

1. Whisk together the soy sauce, vinegar, honey, garlic, ginger and sesame oil in a bowl.

Drizzle or pour over rice, chicken and veggies.

Since you made dinner so quickly, now you get to kick back and ENJOY!

Tags: 10 minute recipe, broccoli, brown rice, Isernia sausage, Isernio sausuage, newday recipe, recipe, soy sauce
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Fall Recipe to Boost Your Immune System

Tuesday, October 18th, 2011

My favorite immune boosting pumpkin seed recipe

Ingredients:

1 medium pumpkin

4 cups water

1 tablespoon extra-virgin olive oil

Sea salt

Preheat oven to 250°F. Pull seeds out of pumpkin; discard stringy fiber from seeds along with any seeds that are cracked. Pour seeds into strainer and rinse well. (You will have about 2 cups of seeds.)

Bring water to a boil in a medium pot/sauce pan. Add seeds, reduce heat, boil gently for 10 minutes. Drain, pat dry and place seeds in a bowl. Add the oil and sprinkle with salt to your taste (I use about 1 tsp.) and then spread the seeds (single layer) on a large cookie sheet.

Roast the seeds, stirring every 10-15 minutes until just crisp (they should look a little brown) about 1 hour total. Pumpkin seeds usually get a bit crisper (is that a word? he-he) as they cool.

I usually store mine in an air-tight container in the fridge.

You can sprinkle with more salt if need be.

For a sweet pumpkin treat, try adding cinnamon instead of salt-yum!

Tags: air tight container, boil, cookie sheet, extra virgin olive oil, fall recipe, immune system, medium pot, medium pumpkin, pumpkin seed recipe, pumpkin seeds, recipe ingredients, sauce pan, sea salt, single layer, sprinkle, strainer, sweet pumpkin, tsp, virgin olive oil, yum
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Deborah's Kitchen: Easy Open Face Tacos

Thursday, January 27th, 2011

Ingredients:

1 pound of Organic beef
1 can of refried beans
1 can of black beans, rinsed to remove excess sodium
½ container of salsa
Beef broth
1 lime
Green salad
Cheese, grated
popchips (cheese or salt and pepper flavor work well here)

Directions:

Sauté beef in one tablespoon of olive oil for 5 minutes. Add the can of refried beans and the strained black beans. Simmer for 3-4 minutes. Add one cup of beef broth and ½ small container of salsa and let simmer for 3-5 minutes. Add the juice of one lime to the mixture. Get a plate and cover it with popchips. Put the taco mixture onto the chips and then add green salad, salsa, and grated cheese.

Leftover Meal Options:

Breakfast/lunch burrito can be made with the leftover taco mixture and scrambled eggs placed in a warm tortilla.
Turn into a taco salad at work the next day. Bring the salad and chips separately, put together with the leftover taco meat. Add salsa as your dressing and some sliced avocado. This is an excellent high protein and high energy afternoon meal.

Tags: CGI, Deborah's kitchen, healthy taco salad, healthy tacos, open face tacos, popchips
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Deborah’s Kitchen: My Fancy Black Bean Soup-in a flash…

Thursday, January 27th, 2011

Ingredients:

1 can of refried beans
1 can of black beans, rinsed to remove excess sodium
½ container of salsa
Chicken broth
Cheese, grated
Low fat sour cream
Sliced avocado
Chopped cilantro
Baked Chips (popchips: salt and pepper flavor work well here)

Directions:

In a medium saucepan, add both cans of beans, heat on low to medium for 2-3 minutes. Add ½ container of your favorite salsa and continue to heat. Take a hand blender and blend to the consistency that you desire. Then add chicken broth to thin out the soup to the consistency you prefer. If you need to spice it up, add more salsa or a partial packet of taco seasoning.

Spoon into bowls. Top with a little sour cream, a sprinkle of grated cheese, slice of avocado and some cilantro. Crumble up chips and add on top for extra crunch.

Tags: black bean soup, black bean soup benefits, Deborah's kitchen, popchips
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Deborah's Kitchen: “Even a teenager will eat it” Greens Recipe

Monday, November 1st, 2010

Wash, dry and chop a large bunch of Swiss Chard (any greens will work)
Chop up 3-4 cloves of garlic and one large onion or leek.
In a large sauce pan, or medium heat, sauté the garlic and onions in 1 Tbs of olive oil for about 3 minutes or until the onions get a bit translucent.
Add the chopped Swiss Chard and sauté (turn the greens every 20 seconds or so as they cook quickly).
Add 1 Tbs of Balsamic Vinegar to the pan and continue turning and cooking.

I don’t like the greens if they get too soft, so I cook them for about 4-5 minutes. If you like softer greens, cook a bit longer.

Add salt and pepper to your liking.

This is great served as a side dish with chicken, fish or pasta.

Excellent on a cold day!

Tags: greens recipe, healthy greens, swiss chard recipe
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Deborah’s Kitchen: “Even a teenager will eat it” Greens Recipe