Two AMAZING New Recipes!

24 05 2010

Happy Monday to you, my Lovlies!

How is everyone doing today?  I want to thank you all so much for your kind words about my 5K!    You guys are the absolute best and I appreciate all of the support.  :mrgreen:

I generally dread Monday’s, but I could NOT wait to start a new week.  As you know, last week was a little rough and exhausting – both mentally and physically.  I was excited by the prospect of living my plain, old routine this week.

Although the morning didn’t start off too routine, as I opted out exercise this morning to sleep in (Recovery week for P90X, so I skipped yoga.  What a shame, huh?).  Why?  BECAUSE I STAYED UP FOR LOST LAST NIGHT!  I’ve been following the show for 6 years, so I didn’t want to miss out on a thing.  Plus, I ran yesterday, so it all works out :grin:

If you’re not a Lostie, I highly encourage you to get the first season and begin the most amazing journey.

Other than that, I had an extremely average day of work filled with lots of healthy goodies.  I also made two new recipes (one last night and one for dinner tonight) that I want to share with you, so let’s get to it!

Before we talk about the food, however, I want to say a little more about running.  I wasn’t sure how I would feel after completing a race and if it was something I’d want to keep up with long-term.  Turns out, I really enjoyed myself and LOVED the feeling of accomplishment after the race.  Truthfully, the feeling was only slightly more than I feel after completing my training runs. 

I guess what I’m trying to say is that no matter the distance or speed, I simply feel FANTASTIC after running.  I think it’s because it’s tough for me (in a good way), so I am constantly surprised and amazed by the things I’m able to accomplish!  With this being said, I have no further races in mind, but I definitely plan to keep it up :smile:   Cheers for finding something you enjoy!

Now for some delightful foods that I’ve been snacking on :smile:

It seems as though every week, I read at least one or two new recipes that I want to try.  The problem with this is that I often try too many recipes and wind up forgetting about them!  So, for this week’s menu, I’ll be incorporating some oldies as well as two new recipes that I’ll share tonight!

You guys know that I love recipes that are easy and delicious.  I am all for keeping things simple, as I think it encourages us to stay healthy and cook our own meals.  If cooking up a healthy meal took 2 hours every night, no one would do it!

In addition to simplicity, I appreciate any recipe that incorporates ingredients that I generally have on-hand.  A recipe that’s perfect for an impromptu dinner party while also using on-hand ingredients is a COMPLETE winner.  It really doesn’t get better.  And, that is what we have here in Jess’ Sweet and Sour Chicken

I switched up the recipe a bit by adding broccoli and using my Misto to spray the frying pan (to use less oil).  I also used chicken tenders, as opposed to breasts, so I only had to cook for half the time.  Otherwise, I followed it exactly and the results were divine.  My changes are bolded below.

Sweet & Sour Chicken

For the chicken:

4 boneless, skinless chicken breasts (Used 1 lb chicken tenders)
2 eggs, beaten
1 cup cornstarch
salt & pepper
1/4 cup canola oil (I used olive oil) (Used the Misto, so not sure exact qty)

Preheat oven to 325.

Cut boneless chicken breasts into chunks. Season with salt and pepper. Coat chicken in egg and then in cornstarch. Pan fry in oil until golden brown, but not cooked through. Place in a single layer in a baking dish.

For the Sauce:

3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar (I used cider vinegar)
1 tablespoon soy sauce
1 tablespoon garlic powder

Mix all ingredients together and pour over chicken. Bake chicken for 6o minutes, turning every 15 minutes (I only had to bake for 30 minutes, as the sauce was already congealed and chicken cooked through.)

I then microwaved some frozen broccoli and tossed it in with the chicken to coat it with the sauce.

You want to make this for yourself, for your neighbors, for your kids, for ANYONE.  It was SO GOOD.  It’s truly better than Chinese takeout.  Would these pictures lie??

I served it over brown rice for extra deliciousness!

Today, the divine eats just kept on coming.

Breakfast was a bowl of yogurt and friends.  I’m officially obsessed with 2% Greek yogurt.  It’s SO CREAMY. 

Today, I topped it with chia seeds and enjoyed ½ banana, some raw oatmeal, a tbsp of almond butter and a tbsp of Polaner grape fruit spread.  Total yum!

Lunch was a monster salad filled with mixed greens, peppers, onions, feta, chickpeas, dried cranberries and peanuts.  I tossed it with light raspberry vinaigrette when I got to work. 

And, some grapes and blueberries for dessert.  They are pictured below with my snack because I wasn’t sure when i was going to eat them :smile:

Snack time was a lemon Larabar.  HELLO, LEMON LARABAR!  I’m not sure I like it quite like the apple pie, but it is thisclose.  It was so tasty.  Definitely a repeat buy!

I could not WAIT to get home and make dinner tonight!  Do you ever scour recipes and find ones that literally call out to you?  That’s what happened to me last week when I saw Katie’s recipe for Pasta With Asparagus and Goat Cheese.

As you know, I am OBSESSED with goat cheese.  The ingredients for this meal were the first to hit my grocery list this week.  And, it did NOT disappoint!

 Pasta with Asparagus and Goat Cheese (Serves 2)

Ingredients

1 large bunch asparagus, tough ends trimmed, cut into 1-inch pieces
olive oil
1 tbsp unsalted butter, cut into small pieces
sea salt and black pepper
2 links pre-cooked chicken sausage (I used Italian-flavored chicken sausage)
4 oz. whole wheat pasta
2 oz. fresh goat cheese, softened
1 tbsp grated Parmesan
1 tbsp fresh chives

1. Preheat oven to 450º.

2. Toss asparagus with a splash of olive oil, sea salt, and pepper. Cut chicken sausage into 1-inch rounds. Roast asparagus and chicken sausage on a baking sheet for about 10 minutes, tossing occasionally.

3. Meanwhile, boil a pot of water and cook pasta according to package directions. Reserve 1/2 cup of the cooking water before draining the pasta.

4. Whisk together the goat cheese, Parmesan, butter, and 1/4 cup of the pasta water. Add a touch of salt and pepper, and stir until smooth.

5. Toss the pasta with the cheese mixture, asparagus, and chicken sausage. Add the rest of the pasta water, a little bit at a time, until the pasta is coated with a thin sauce.

6. Divide into two bowls and garnish with chives. Enjoy!

You guys – this was so, so, so amazing.  If you like goat cheese, try this TOMORROW.  Mr. KD was also a fan and he doesn’t like goat cheese nearly as much as I do. 

The sauce was luscious, but light and could be perfect for either cool or warm weather.  I think I have a new favorite meal.  Katie, bless your heart!

My only regret is not using a “prettier” pasta for photo’s sake, but we had an entire box of unopened spaghetti.  I’ve gotta be fiscally responsible, you know :wink:

I’ll chat with you guys tomorrow!  Do you think the Celtics can sweep?!?  We shall see :grin:

And, just for fun:

Mr. KD received an electronic fly swatter for his birthday.  Yes, you read that correctly.  I find it hysterical, but PETA would be horrified.  This thing ZAPS the heck out bugs.  This picture shows Mr. KD’s 10 minute battle with a fly last night.  He put up a good fight, but in the end, the fly was no match and got buzzed to fly Heaven.

Question of the Day:  What ingredients are you obsessed with lately?

For me, it is goat cheese, honey and ICE CREAM.  I seem to want ice cream all day, every day!  And, I’m into drizzling honey on just about anything.  The goat cheese speaks for itself. 

 


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15 responses

24 05 2010
Erica

That pasta with goat cheese looks awesome. When I saw the picture I thought they were scallops but then saw they were chicken sausage….even better. I want to make this asap. I love goat cheese as well. My favorite foods are chocolate and avocado lately!

25 05 2010
Jessica @ How Sweet

So glad you liked it. We LOVE it!!!

25 05 2010
Katie @ Health for the Whole Self

I am so glad you liked the pasta recipe!!! We were absolutely drooling over it!

And I love that you’re focusing on the fact that running makes you feel good, strong, and accomplished, because THAT is what it’s all about. :)

25 05 2010
RunToTheFinish

saw your comment on healthy tipping point and wanted to stop by, glad I did. you listed a ton of amazing healthy food ideas just in today’s post! I’m always up for new goodies like that. Plus I’m an avid runner, so how exciting that you are getting in to it!

I am pretty much always obsessed with nut butter!

25 05 2010
TheKetchupDiaries

Thank you SO MUCH for stopping by! I try to make a few new recipes every week, so I hope you continue to like them :smile:

25 05 2010
Kelly

That sweet and sour chicken looks AMAZING! I love anything Asian inspired! YUM!

25 05 2010
Sarah @ The Smart Kitchen

Goat cheese, sun-dried tomatoes, sweet potatoes. Preferably together. Oh, and capers. Seriously.

25 05 2010
TheKetchupDiaries

Together?? I’ve never thought of that, but it’s pure GENIOUS!

25 05 2010
Colleen

MmmMmm that chicken looks so good!!

25 05 2010
Alex @ IEatAsphalt

Goat cheese + asparagus is one of my all-time favorite combos! I will definitely have to try it with chicken sausage as well!!

26 05 2010
Holly at Greek Yogurt and Apple Slices

Didn’t you just LOVE the sweet & sour chicken- we could not stop eating it!! So good.
And YAYYYY Congrats about your new love for running/ racing- I’m slightly addicted ;)
as for ingredients: these are pretty much an always obsession: frozen yogurt, greek yogurt & peanut butter

27 05 2010
Angie Levesque

I tried the sweet & sour chicken tonight and LOVE, LOVE, LOVED it!! Thanks for the recipe. I took some photos and will upload them on my site.

28 05 2010
TheKetchupDiaries

So glad you like it! I’m definitely going to be making that again soon too!

25 06 2010
Sweet & Sour Chicken |

[...] & sour chicken then you need to try this recipe! Origination of recipe (working backwards): The Ketchup Diaries How Sweet is it Tasty Kitchen Sweet & Sour Chicken For the chicken: 4 boneless, skinless [...]

14 09 2010
(Unexciting) Aspects of My Life «

[...] Pasta with Goat Cheese, Asparagus and Chicken Sausage [...]

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