One of the things I love most about working at my hotel is Fried Rice Tuesdays. Once a month, the kitchen will cook up the fried rice they serve our restaurant Nikko for associates to eat. If you haven’t been to Nikko Japanese Steakhouse, you have to go. Not only is the experience entertaining but the fried rice is phenomenal. It’s the best fried rice I have ever eaten. No excuse, buy a Groupon or call the hotel today to book your reservations.
Since I am off work today, I thought I would give a recipe I pinned on my “Skinny Mini” Pinterest board a try. One of the reasons I liked it because it doesn’t taste really salty. Plus, this recipe rings in at 10 Weight Watchers points instead of 34 Weight Watchers points you would have to count for eating out at a traditional Chinese restaurant. The recipe is also pretty quick and easy to make.
Skinny Chicken Fried Rice by Rachel Schultz (via the Skinny Mom Blog pin on Pinterest)
4 c. prepared rice
1/2 lb. boneless, skinless chicken breast grilled
2 c. frozen carrots and peas
1 small onion, diced
2 cloves garlic, minced
3 T. sesame oil
1/4 c. lite soy sauce
While rice is cooking and chicken is grilling, start sautéing veggies in oil. When onion appears cooked, add to scrambled eggs to the pan. Once eggs are cooked, add chicken, rice, and soy sauce to the pan. Cook for a few minutes and serve. This recipe makes six servings.
Nutritional Facts: 385 calories, 11 g. fat, 53 carbs, 3 g. fiber, 17 g. protein, and 1 g. sugar.
- I used Minute Rice. You could probably make it a little healthier by using a whole grain rice.
- I hate peas. I just bought frozen carrots and cooked one cup of them. I could only find julienne style carrots so I had to cut them up with my spatula.
- I though sesame oil was too expensive so I used Extra Virgin Olive Oil. I think it worked just fine. I used only 2 T. though.
- I love to use Ready to Use Chopped Garlic. It comes in a jar and can be found by the fresh fruit and veggies in your grocery store.
- I used one frozen chicken breast – probably about 1/4 lb. I thought the recipe still tasted fine with less chicken.
- I used 3 T. (1/8 c. and 1/16 c.) of lite soy sauce. Soy sauce is loaded with sodium. Even using the lite version you are dumping 530 mg of sodium per tablespoon into your recipe. Cutting out just one tablespoon is hardly noticeable to the pallet but much better for your body.
- I used regular eggs but you could use egg substitute to make this a little healthier.
I’ve figured out, I really can’t eat plain fries anymore. I recently took my nephew to BRGR and said “we should order the truffle fries”. As a 16 year old, I think he was a little scared because he asked if we could order regular fries. Although we intended to share, we both gravitated toward our personal picks. This is for my friends with adult palates.
Baked Garlic Cilantro Fries on Pinterest
1 T. olive oil
1/8 to 1/4 tsp. garlic powder
1/4 to 1/2 tsp. sea salt
1/8 c. cilantro
Preheat oven to 425 degrees. Line cookie sheet with foil and place a wire cookie rack onto it. Cut potatoes and soak in cold water for a few minutes. Dry. Toss in olive oil, garlic, salt, and pepper. Bake for 20-25 minutes. Once fries are done, toss in cilantro.
- If you don’t use a wire rack, flip fries half way through baking.
- Shortcut recipe, use coating on pre-made frozen fries. I baked 20 minutes and it was probably a little too long.
Friends of mine who aren’t cooks will often tell me that my recipe look good but they look to difficult. I assure you, I really don’t cooking anything that is too difficult. In cases where I have issues with recipes, I’m always honest about it. But non-cooks seem less fearful with less ingredients. Here is the first of many limited ingredient recipes I hope to share. I promise, you can’t mess this one up and will have no issue looking for the ingredients at the grocery store.
Although is was soft, the banana taste is mild. If you want a more traditional banana bread, I would recommend you check out this Betty Crocker banana bread recipe featured on a previous blog.
Three Ingredient Banana Bread from Pinterest
1 package of yellow cake mix
3-4 ripe bananas
Spray two loaf pans with non-stick spray. Mix ingredients and pour into two small loaf pans. Bake 35-40 minutes at 350 degrees.
- I used half a cake mix, one egg, and two bananas. I baked it in a regular loaf pan for 35 minutes and it came out perfect. I used the remaining mix for the chocolate snack cake recipe.
- If you make the whole recipe and use a regular loaf pan, it will need to bake for a longer time period.
- Freeze bananas and thaw before baking. It’s a great way to avoid nats as banana get older – the perfect kind for baking banana bread.
When I saw this recipe on Pinterest, it looked so good. I decided to cook it on a day I was off from work. Stupidly, it hadn’t occurred to me just how many hours it takes to thaw a loaf of frozen bread. Luckily for me, I saw a quick thaw method on the back of the package that worked wonders. Did you know if you preheat your oven to 200 degrees, shut it off, than put a pan of boil water on the rack below your dough it thaws in about an hour?
Another cool trick I learned was to place the dough on parchment paper and cover with saran wrap before rolling the dough with a rolling pin. It really prevents half your dough sticking to the rolling pin.
This recipe is so good – it’s like combining your spaghetti and garlic bread together with gooey, melted cheese. Your favorite will leave the table stuffed after just one slice.
1 loaf of bread, thawed to room temperature
6 oz. spaghetti, cooked
1 c. marinara sauce
8 oz. mozzarella cheese, cut into 1/2 in. cubes
1 egg white
Roll out dough to 12 x 16 inches and let sit for 10-15 minutes. Mix together spaghetti and sauce. Spread down center of dough. Top with cheese. Cut outside of dough 1 1/2 inches apart with 1/2 inch of filling. Braid bread crossing left to right til everything is covered. Brush with egg white. Sprinkle with Parmesan cheese and parsley. Bake at 350 degrees for 30-35 minutes.
- I added fresh basil and 1/2 lb. of ground beef to my recipe. You could easily change your recipe by using wheat bread dough, choosing a different flavor of spaghetti sauce, or added additional ingredients (mushrooms, garlic, oregano, sausage, etc.)
- I thought it was a little full but it baked out OK. The next time I make it, I might do 4-5 oz. of spaghetti though since I added other ingredients.
When I was a kid, my mother made meatloaf a lot. My mother especially liked adding this season packet to it. I hated when she did that. As a kid, I liked the plain old ground beef, oatmeal, egg, and ketchup. As an adult, I want something with more flavor. But probably not as much onions as my grandmother puts in her meatloaf recipe.
My sister wasn’t a huge fan of meatloaf. But as an adult, I remember her saying that she had found a mini-meatloaf or meatball recipe she liked. It looks like I must have printed this mini-meatloaf recipe off from a Betty Crocker email. I liked the smooth consistency of using Bisquick instead of oatmeal. I also thought the sausage wasn’t over powering. BBQ sauce was the perfect mix of sweetness. Hope it spices up a classic from your childhood.
30-Minute Mini Meat Loaves
1 lb. of hamburger
1/2 lb. of ground pork
1/2 c. Bisquick
1/4 c. chopped onion
1/2 tsp. pepper
1/2 c. ketchup
2 T. brown sugar
Heat oven to 450 degrees. In a large bowl, combine brown sugar and ketchup. Reserve 1/4 c. for topping. Add to bowl remaining ingredients and mix well. Spray a 13 x 9 pan with cooking spray. Place meat into pan and make a 12 x 4 rectangle. Split down the center with a spatula, crosswise split into six equal sections. Separate into 12 mini-loaves and make sure they aren’t touching. Brush with remaining ketchup mixture. Bake 18-20 minutes. Makes six (two piece) servings.
Nutritional Information (per serving): 300 calories (140 calories from fat), 16 g. fat (6 g. saturated fat, 1 g. trans fat), 105 mg. cholesterol, 440 mg. sodium, 17 g. carbs, 0 g. fiber, 11 g. sugars, 22 g. protein.
If you have been following my blog for awhile, you know I’m on a mission to share 101 crescent roll recipes with you. This one comes from a popular Pinterst photo. The recipe comes from a Navy wife’s blog. Two of my uncles served in the Navy and I dated a Naval Academy alum (even visited the college in Annapolis for homecoming once) so you have to respect that. I wouldn’t say this isn’t something you couldn’t have come up with on your own but it was quite taste and a fun way to make it.
Bacon, Egg, & Cheese Ring
1 can of crescent rolls
1 c. cheese
8 slices of bacon, cooked
Scramble and cook eggs. Layout the crescent rolls in an eight sided star shape (make the wide sides lay on top of each other in the center). Top with 1/3 c. of cheese and cooked bacon. Top with scrambles eggs and remaining cheese. Pull the skinny tips up and seal together. Bake at 375 degrees for 15-17 minutes.
- I used reduced fat crescent rolls.
- I used three eggs and the equivalent of two egg whites with from substitute. I also added milk because I like my eggs fluffy.
- I used probably the equivalent of 3-4 slices of crumbled reduced sodium bacon. I thought it was plenty. You could easily use turkey bacon. If you substitute the precooked bacon, you might want to use all eight slices. If you prefer ham or sausage, you can also easily substitute.
- I decided to smear a thin layer of nacho cheese on the bottom instead of cheddar cheese. I topped with about 1/3 c. of fat free cheese. As long as you cover it, the cheese will melt fine.
- I cooked for 15 minutes on an air bake pan and it turned out perfect. The original recipe suggests foil or parchment paper on your cookie sheet.