Mini Teriyaki Chicken Meatloaves
Bake these tasty meatloaves in muffin tins makes for easy portion control
January 30, 2012
Serves 4 (makes 8)
1 lb. ground chicken or turkey
4 green onions, chopped fine (about 1/2 cup)
1/4 cup chopped cilantro
1 Tbsp. toasted sesame oil
1/2 tsp. grated ginger
1/2 tsp. salt
1 egg whit
1/4 cup low-sodium or light teriyaki sauce, divided
Nonstick cooking spray
1. Preheat oven to 450 degrees F. Place chicken, green onions, cilantro, sesame oil, ginger, salt and egg white in a medium mixing bowl. Mix with your hands until well combined and sticky in texture.
2. Spray a muffin tin with cooking spray. Divide meat mixture into eight portions and place in prepared tin; bake 15 minutes.
3. Remove from oven and spoon 1/2 Tbsp. teriyaki sauce over each meatloaf. Bake 5-7 minutes more or until cooked through. (Check by cutting into meatloaf with a small knife.)
Storages: Freeze, then thaw in refrigerator before reheating in microwave.
NUTRITION FACTS (per serving): 100 calories, 9 g protein,
Monday, March 19, 2012
Thursday, March 8, 2012
pineapple mango smoothie
Golden Goddess Glow Fruit Smoothie:
1 cup each chopped pineapple, banana, tangerine and mango
1 cup coconut water
1 cup ice
ground allspice
Directions:
Blend 1 cup each chopped pineapple, banana, tangerine and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.
1 cup each chopped pineapple, banana, tangerine and mango
1 cup coconut water
1 cup ice
ground allspice
Directions:
Blend 1 cup each chopped pineapple, banana, tangerine and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.
spinach chick peas fritters
Spinach-Coconut Chickpea Fritters
vegan, makes about 10 cakes
1 can cannelloni beans, drained & mashed
1 can chickpeas, drained & half-mashed
1 1/4 cups frozen spinach (or fresh wilted/chopped)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (the hard white part after chilled)
1/4 tsp pink salt
pepper
safflower oil for frying
Directions:
1. Add the beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannelloni beans are all smashed, and half the chickpeas are smashed.
2. Fold in the spinach and 1/4 cup Panko crumbs.
3. Heat a skillet over med-high heat with 1-2 Tbsp of safflower oil.
4. Roll a small ball of the bean mixture in the extra 1 cup of Panko crumbs. Add to pan. Repeat until pan if filled. (Note: you can also bake the fritters for about 15 minutes at 375 degrees)
5. Cool on each side about 2 minutes. Remove from pan and allow fritters to cool on paper bowl. They will be very delicate upon removing from pan.
6. Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too!
3 hours ago · Like
vegan, makes about 10 cakes
1 can cannelloni beans, drained & mashed
1 can chickpeas, drained & half-mashed
1 1/4 cups frozen spinach (or fresh wilted/chopped)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (the hard white part after chilled)
1/4 tsp pink salt
pepper
safflower oil for frying
Directions:
1. Add the beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannelloni beans are all smashed, and half the chickpeas are smashed.
2. Fold in the spinach and 1/4 cup Panko crumbs.
3. Heat a skillet over med-high heat with 1-2 Tbsp of safflower oil.
4. Roll a small ball of the bean mixture in the extra 1 cup of Panko crumbs. Add to pan. Repeat until pan if filled. (Note: you can also bake the fritters for about 15 minutes at 375 degrees)
5. Cool on each side about 2 minutes. Remove from pan and allow fritters to cool on paper bowl. They will be very delicate upon removing from pan.
6. Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too!
3 hours ago · Like
Tuesday, February 21, 2012
cauliflower pizza
cauliflower crust pizza
Serves 2; Adapted from Your Lighter Side.
ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
Note for those that don’ t have a microwave:
You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!
Serves 2; Adapted from Your Lighter Side.
ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
Note for those that don’ t have a microwave:
You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!
Saturday, February 11, 2012
bbq sauce
BARBECUE SAUCE
1 1/2 cup ketchup
1 bay leaf
3 cloves garlic, finely grated
1 tbsp finely grated ginger
1 tbsp sugar
2 tbsp soy sauce
1 tbsp green seasoning
1/2 cup water
1 tsp salt
pepper to taste
dash black pepper
In a pot or sauce pan add the bay leaf and ketchup
then add the grated ginger and garlic
Add the sugar...
soy sauce
and green seasoning
add the water, salt, pepper and a dash of black pepper
Over a medium flame bring to a boil while stirring.
Then set aside to cool. When cooled you can store it in the refrigerator.
Hope you liked the post. Coming up next we're going to make use of this barbecue sauce. Stay tuned. Ah gone!
Print this recipe
Read more: http://www.simplytrinicooking.com/2009/07/barbecue-sauce.html#ixzz1m4MBLRbJ
1 1/2 cup ketchup
1 bay leaf
3 cloves garlic, finely grated
1 tbsp finely grated ginger
1 tbsp sugar
2 tbsp soy sauce
1 tbsp green seasoning
1/2 cup water
1 tsp salt
pepper to taste
dash black pepper
In a pot or sauce pan add the bay leaf and ketchup
then add the grated ginger and garlic
Add the sugar...
soy sauce
and green seasoning
add the water, salt, pepper and a dash of black pepper
Over a medium flame bring to a boil while stirring.
Then set aside to cool. When cooled you can store it in the refrigerator.
Hope you liked the post. Coming up next we're going to make use of this barbecue sauce. Stay tuned. Ah gone!
Print this recipe
Read more: http://www.simplytrinicooking.com/2009/07/barbecue-sauce.html#ixzz1m4MBLRbJ
oven baked bbq chicken
Servings: 7
Preparation time: 20 min
Cooking time: 1 hr 30 min
Level: Easy
Ingredients:
7 pieces Leg and Thigh or Breast and Wing, seasoned and marinated
2 1/2 cups barbecue sauce, divided
Directions:
Season and marinate the chicken overnight.
Parboil the chicken for approximately 5 minutes and save the stock.
Mix 1/2 cup of chicken stock and 1/2 cup of barbecue sauce and reduce for 1 1/2 minutes. This is for preliminary basting.
Put the pieces of chicken in a pan for easy basting. When done place the chicken in the oven on the grill side. Periodically turn and baste the chicken with the remaining cup of barbecue sauce until it is well done. This can take about 1 1/2 hours.
Return to step by step recipe
Source: simplytrinicooking.com Print this Recipe
RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/barbecue-chicken.html#ixzz1m4LOJEe2
Preparation time: 20 min
Cooking time: 1 hr 30 min
Level: Easy
Ingredients:
7 pieces Leg and Thigh or Breast and Wing, seasoned and marinated
2 1/2 cups barbecue sauce, divided
Directions:
Season and marinate the chicken overnight.
Parboil the chicken for approximately 5 minutes and save the stock.
Mix 1/2 cup of chicken stock and 1/2 cup of barbecue sauce and reduce for 1 1/2 minutes. This is for preliminary basting.
Put the pieces of chicken in a pan for easy basting. When done place the chicken in the oven on the grill side. Periodically turn and baste the chicken with the remaining cup of barbecue sauce until it is well done. This can take about 1 1/2 hours.
Return to step by step recipe
Source: simplytrinicooking.com Print this Recipe
RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/barbecue-chicken.html#ixzz1m4LOJEe2
coconut chicken
COCONUT CHICKEN
4 chicken breast fillets
1 tbsp. vegetable oil
1 large onion, chopped
1 cup coconut milk
1 large red sweet pepper, chopped
1 green sweet pepper, chopped
1 tbsp. chopped roasted garlic
Salt and pepper to taste
1 pinch red pepper flakes
Season the chicken, and leave to marinate for 30 minutes.
Chop the sweet peppers.
Chop the fresh coconut to make the coconut milk.
This can be done by hand or with a blender.
.
Chop the roasted garlic.
Heat the oil in a large pot or frying pan.
Saute the seasoned chicken...
Until it begins to brown.
Then add the onion and garlic. Saute until the onion looks translucent.
Pour in the coconut milk.
Allow to simmer for 10 minutes.
Season with salt and pepper flakes.
Transfer the chicken and sauce into a casserole or baking dish. Top with the sweet pepper.
Note: The sweet pepper was added last so that it can retain some of its vibrant colour.
Bake the chicken in the oven for 220 degrees C or for 45 minutes until the chicken is tender.
Well it looks like the New Year has started wonderfully. Carnival is just round de corner and de "Vibes Cyah Done" because izza "Bacchanalist" and ah have ah "Winin' Addiction" that might get meh in "Trouble" lol!!! Watch what ah talkin' 'bout.
Read more: http://www.simplytrinicooking.com/2012/01/coconut-chicken.html#ixzz1m4L4lFZD
4 chicken breast fillets
1 tbsp. vegetable oil
1 large onion, chopped
1 cup coconut milk
1 large red sweet pepper, chopped
1 green sweet pepper, chopped
1 tbsp. chopped roasted garlic
Salt and pepper to taste
1 pinch red pepper flakes
Season the chicken, and leave to marinate for 30 minutes.
Chop the sweet peppers.
Chop the fresh coconut to make the coconut milk.
This can be done by hand or with a blender.
.
Chop the roasted garlic.
Heat the oil in a large pot or frying pan.
Saute the seasoned chicken...
Until it begins to brown.
Then add the onion and garlic. Saute until the onion looks translucent.
Pour in the coconut milk.
Allow to simmer for 10 minutes.
Season with salt and pepper flakes.
Transfer the chicken and sauce into a casserole or baking dish. Top with the sweet pepper.
Note: The sweet pepper was added last so that it can retain some of its vibrant colour.
Bake the chicken in the oven for 220 degrees C or for 45 minutes until the chicken is tender.
Well it looks like the New Year has started wonderfully. Carnival is just round de corner and de "Vibes Cyah Done" because izza "Bacchanalist" and ah have ah "Winin' Addiction" that might get meh in "Trouble" lol!!! Watch what ah talkin' 'bout.
Read more: http://www.simplytrinicooking.com/2012/01/coconut-chicken.html#ixzz1m4L4lFZD
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