Broccoli Stir Fry

The Thanksgiving weekend is coming to an end for our southern neighbours and with the tradition of an abundance of delicious food, it is okay to consume whatever you see in sight every now. I know I enjoy doing this but as a new week starts and with the holiday season food fest just around the corner its a great time to eat something nutritious and healthy. I enjoy my stir fry but the calorie count can rise quite quickly depending on the ingredients and sauces we add to the meal but I have come up with a tasty, filling and more importantly with a low calorie count. I always make sure to load up on vegetables for just about any meal but a vegetarian stir fry is all about the vegetables. You will need to make sure you have a large size wok and the key ingredient is of course broccoli, use a food chopper to pulse the broccoli florets, you can use frozen broccoli if you like just make sure to let it thaw and add all your favourite vegetables. When it comes to soy sauce if you use a low sodium kind then you may want to add some salt to the stir fry. The best about this stir fry is that you can also use it for a side if you want to have something more then just vegetables.

Inspired by TipHero

MORE VEGETABLE RECIPES
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STEAM TO SKILLET VEGETABLES
MACARONI VEGETABLE SOUP
LEMON ZESTED BRUSSEL SPROUTS
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Broccoli Stir Fry Recipe 

Prep Time: 15 minutes  Cook Time: 12 minutes  Servings: 4

Ingredients 

Lunch Time Tacos II

The taco craze continues in my kitchen as after a few different attempts I feel that I have found a quick and delicious taco recipe that everyone will enjoy making. Tacos can be a messy treat but that is half the fun in making them to eat. You can add any toppings that you enjoy any flavour you wish from mild to medium to hot. I  always lean to hot but not all peoples palates can be like mine, so adjust yours accordingly. You will need to use a large size skillet to cook the ground beef and I like the stand and stuff taco shells, mostly because you can load more into them, fill them with all your favourite ingredients, use any cheese you like and don't forget the hot sauce. One trick I like to use if you are using a tonne of toppings is to press it down with a butter knife before you add the cheese and hot sauce and the key to these tacos is the clubhouse skillet sauce, it cuts your cooking time and more importantly that means that you can make these any day of the week, even after a hard day at work where time is not your friend.

Inspired by Clubhouse

 

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LUNCH TIME CHILI TACOS
TRIPLE CHEESE HAMBURGER 
SIRLOIN STEAK GOURMET SANDWICH
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Lunch Time Tacos II Recipe

Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 8

Ingredients 

Tomato, Spinach and Goat Cheese Stacks

Thanksgiving is just around the corner for North America and while everyone is set to serve up some turkey, cornish hen, stuffing and cranberry sauce, we do need some appetizers to keep the masses satisfied before the big meal. With a lot of time being consumed with the main course at this time of year, it is great to have some appetizers that are quick to make and that people will enjoy. I always enjoyed the fact that my family had something tasty and nutritious to snack on as we waited for our main meal to finish.
This is a simple meal I learned watching some of my favourite recipe shows, I decided to add a bunch of my preferred ingredients that where not too filling but at the same time satisfying. A french baguette cut into slices is a must, tomatoes and spinach loads you up with nutrition while the goat cheese which may not be a favourite for most can be replaced with other cheeses like buffalo mozzarella or ricota. The balsamic vinegar and maple syrup glaze will have everyone reaching for seconds.

Inspired by Eating Well

 

MORE APPETIZER AND STARTER RECIPES
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GAME DAY NACHOS
SPINACH PROSCIUTTO QUESADILLAS
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Tomato, Spinach and Goat Cheese Stacks Recipe

Prep Time: 5 minutes  Cook Time: 3 minutes  Servings: 8

Ingredients

Chicken Shredded Sriracha

I enjoy chicken in many different ways but for those weeknights, where time is not your friend I turn to a quick family tradition of boiled chicken breast. This meal is so quick and so easy to make that it could just become a regular part of your dining experience when you want something healthy and quick. I like to use boneless and skinless chicken breast while seasoning it with a variety of sauces and spices, and what is more popular at the moment then sriracha sauce, it seems to be in everything so why not with your chicken. When boiling the chicken make sure that it is fully submerged in the water, it will be easy to shred with a fork or even your fingers if not to hot when done cooking. I decided to top a salad with the chicken but you can  also make a sandwich or something else that you want to conjure up. For those that prefer a milder taste, you can add more bbq sauce and less sriracha to the chicken as well as your favourite spices because no one knows your palate better then you.

Inspired by Family

 

MORE CHICKEN RECIPES
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PARMESAN CHICKEN BITES
SPICY BREADED GARLIC CHICKEN
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Chicken Shredded Sriracha Recipe

Servings: 4  Prep Time: 5 minutes  Cook Time: 20 minutes

Ingredients

Lemon Zested Brussels Sprouts

With the summer months coming to an end I have to admit I have been enjoying patio season and not in the kitchen as much as normal, a good thing being outside but it does leave you a bit light in the pocket book. I have though been working on and have finally reached the point in sharing a brussels sprout side dish that I think many of you will enjoy. Brussels sprouts is definitely an acquired taste and I can admit until only this year I would not even give this vegetable a look at the grocery store but I could not ignore the health benefits any longer. The brussels sprout is loaded in vitamin K and C, it is also known to lower cholesterol. They should be on most peoples plates more often then they are, so I decided to try a few different ways to cook the sprouts but one thing I found out pretty quick is over cooking will result in a nasty sulfur smell, so make sure you keep an eye and nose when making them. Cutting the stem end helps them cook better and give them a few minutes to air out after doing this before you add them to a boiling pot. Once you have finished boiling the sprouts, pour out the water and run them under cold water. This will stop them from cooking. I choose to add them to a ziploc bag and poured the oil mixture over them shaking well and letting them sit for a few minutes. The lemon zest is the topping that will not only look great but adds that final touch that your palate thanks you for.
 
Inspired by Spark Recipes

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SAUTEED SPICY GREENS
HOMEMADE MASHED POTATOES
STEAM TO SKILLET VEGETABLES
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Lemon Zested Brussels Sprouts

Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 2

Ingredients

Spinach Prosciutto Quesadillas

 I decided to try some home made quesadillas, this is always a dish that I do enjoy when out with friends and just want a quick bite that is not all that filling. I though of what ingredients I wanted to use and a look through my fridge revealed that a trip to the grocers was in store for the near future but I did have lots of spinach and of course prosciutto, which is a dry cured ham that should always be thinly sliced. I grabbed some soft whole wheat tortilla shells and of course some shredded mozzarella cheese. When I started off this recipe I was thinking I would be pan grilling but then I figured I would add a twist and decided to pan fry them in a skillet with a bit of vegetable oil. The quesadillas should be cooked quickly once the oil is hot or you will burn them and they will become inedible. You can choose just about any other ingredients that you want to fill up the quesadilla, just remember to keep all the ingredients to one side so you can fold the tortilla shell. The quesadillas turned out terrific, you can have the as an appetizer or a light meal and if you don't want them too greasy use a paper towel to soak some of it up, for an extra kick at some hot sauce to the finish product..

Inspired by Dairy Goodness

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PENNE WITH SMOKED SAUSAGE
CLASSIC BACON AND EGG SANDWICH
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Spinach Prosciutto Quesadilla Recipe

Prep Time: 15 minutes  Cook Time: 2 minutes  Servings: 2 

Ingredients