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Posts Tagged ‘broccoli’

Kate Langenburg/A&E Groove

Last night I went searching through my cookbooks to find something scrumptious to eat for dinner. I found exactly what I was looking for in a Pampered Chef cookbook. Since I haven’t posted any delicious recipes in a bit, it’s time to introduce you to the chicken and broccoli ring.

Special note: Pampered Chef cookbooks have a ton of their own ingredients and products in them that you would be required to buy if you followed the recipe exactly as it is published. Because I’m (sadly) not rich and can’t afford to buy those things, I changed the recipe to fit my needs. Here’s my rendition:

Ingredients:

  • 1 package (8 ounces) refrigerated crescent rolls (I used the reduced fat kind)
  • 1 cup coarsely chopped cooked chicken
  • 3/4 cup coarsely chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese (I used a little bit more)
  • 1/4 cup diced red bell pepper
  • 2 teaspoons mayonnaise (I used cream cheese instead)
  • 1 small clove garlic, pressed (throw this clove into the mix when you’re cooking the vegetables together)
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons slivered almonds

This is the picture from the cookbook. Follow this if you have trouble assembling your ring.

Step 1: Preheat oven to 375 degrees. Unroll crescent rolls; separate into eight triangles.

Step 2: Arrange triangles, slightly overlapping, in a circle on a baking sheet sprayed with cooking spray. Make sure the wide ends are 3 inches from the edge of the baking sheet. Roll wide ends of dough toward center to create a 3 inch opening. (If this sounds confusing, just look at the picture and follow that.)

Step 3: Combine chicken, broccoli, garlic, bell pepper, cheese, mayo (or cream cheese), and salt. Mix well.

Step 4: Scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center for form a ring. (Don’t worry, the filling will show a little bit.)

Step 5: Lightly brush dough with egg white and sprinkle the whole ring with almonds. Bake it for 25-30 minutes or until deep golden brown.

When you eat this, you will not be disappointed! It’s like a cheese, chicken, and broccoli explosion.

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Kate Langenburg/A &E Groove

I know, the title to this blog post has a really weird name. It’s okay. Just because it’s new doesn’t mean that it has to be completely alien and strange. Give this yummy HungryGirl recipe a shot, then make your decision.

Ingredients:

  • 1 package House Foods Tofu Shirataki Fettucine Shaped Noodle Substitute
  • 1/2 cup small broccoli florets
  • 1/2 cup red pepper chunks
  • 1/2 cup large zucchini chunks
  • 1 wedge Laughing Cow Light Original Swiss cheese
  • 1 tbsp. fat-free sour cream
  • 2 tsp. reduced fat grated parmesan style topping
  • salt and pepper, to taste
  • Optional: garlic powder, chili powder (I STRONGLY recommend the garlic powder)
Yum! Deliciousness. Photo from hungrygirl.com.

Yum! Deliciousness. Photo from hungrygirl.com.

Step 1: Place all the veggies in a medium sized microwave-safe bowl with 2 tbsp. water. Cover bowl and microwave for 2-3 minutes until the veggies are fully steamed. Then drain the water and set aside.

Step 2: Drain and rinse noodles well. Dry the noodles thoroughly, using a paper towel to soak up any excess moisture. Then slice up the noodles a bit to make for easier eating! 

Step 3: Place the noodles in a microwave safe bowl and top it all off with the cheese, sour cream, and parmesan topping. Microwave for one minute.

Step 4: Take it out, stir, then microwave for another minute. Mix in the veggies and season well with salt and pepper. Add the garlic powder!

Might I add that you don’t have to stick to just the veggies in this recipe. I added different kinds and even took out the zucchini the last time I made this. (I’m not much of a zucchini fan.)

Also, I have to say a quick word about tofu shirataki noodles — they don’t really taste like pasta. I just want to get that out there. Don’t expect it to taste like a homecooked italian fettucine meal. It does taste very good, but it has a little different flavor and texture happening. It’s good in a different kind of way.

However, the entire recipe is only about 150 calories…and you don’t have to share. It makes one serving and is very filling. Bon appetit!

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Enjoy this great summer salad!

Enjoy this great summer salad!

Kate Langenburg/A&E Groove

This new recipe I just found on the Hungry Girl website. It’s a healthier form of a three bean salad because it uses less oil in the dressing and a few less beans.

The best thing about the dressing is that it is made mostly from fresh squeezed orange juice! When you dig into this summer salad, you’ll absolutely love the citrus flavor on your beans and veggies.

Please go and rock this at your next summer bash. It will put smiles on the faces of many! (I recommend using basil in this…especially fresh picked. It makes it taste fresher.)

Ingredients for salad:

  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 2 cups fresh green beans, trimmed and cut into 1 inch segments
  • 2 cups bite-sized broccoli florets
  • 1 red or yellow pepper, sliced into 1 inch segments
  • 1 small red onion, thinly sliced
  • 3 tbsp chopped parsley (or basil works well)

Ingredients for dressing:

  • 2 oranges
  • 1/4 cup seasoned rice vinegar
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • salt and pepper to taste

Step 1: Bring large pot of lightly salted water to a boil. While you wait for that water to boil, fill a large bowl with cold water and ice, then set aside.

Step 2: Add green beans and broccoli to the boiling water, and cook for 5 minutes until tender. Drain water from the pot and then transfer the vegetables to the ice water quickly!

Step 3: To make the dressing, squeeze the juice from the oranges into a medium bowl. Remove any seeds. Add all the other ingredients and mix well. Set aside.

Step 4: Drain ice and water from the large bowl. Add kidney beans, garbanzo beans, bell pepper, onion, and parsley (or basil) to the veggies. Coat with the dressing and coat well.

You should let the bean salad marinate in the fridge for at least an hour before you eat it. It’s so much tastier and crisper when it’s cold.

Good news—the recipe makes 10 servings with each one having only 125 calories each!

You will enjoy stuffing your face with this for sure.

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