Yoda Soda's ~ Star Wars Birthday Party!

Michael and Tanner had a combined birthday party to celebrate their 7th birthday with friends! My personal favorite were the drinks... YODA SODA's rock!

Recipe for Yoda Soda:

Mix together lime sherbet & Sprite.

MAY THE FORCE BE WITH YOU!

For more details on this party visit the movie at:

http://gallery.me.com/danamfallentine/100067

Here are our notes from the party:

3:00-3:20 Build lego star ships until all guests arrive, with star wars music in the background...

~Use the force game.... light sabers & black balloons

~Pod (wagon) Races...*Pod Race: You'll need two suitcases (use old suitcases if you have them) or another wheeled item such as little wagon.

Split the Star Wars birthday party guests into two equal teams, and have the teams divide themselves into pairs. One person leads the pod racer, while the other person rides on the suitcase. Have each pair race to one end of the party area, switch places, and then race to the other end and back to their team. The first team to have all pairs cross the finish line wins!

~Pass the Death Star: To prepare for this Star Wars birthday party game, you'll need a couple of clear (or transparent) balloons, confetti, several small balls (no more than 1" thick), and Star Wars theme music. Before blowing up the balloons, fill them with a half-hand full of confetti and several small balls. Blow up the balloons and tie them closed. (As the balloon is passed around a circle, the confetti and small balls within the balloon will bounce around as if the 'death star' is exploding.)

Ask the kids to sit in a circle. Hand the birthday child the 'death star' balloon. Explain that everyone must pass the death star around while the music plays. When the music stops, the child holding the death star must "explode" out of the circle. Keep playing until only one player remains.

~Jedi vs. Sith: First, pick one or more players to be Jedi knights, and everyone else is a Sith. When the Jedi hear command "May the force be with you!", they must try to catch as many Sith as they can. If players get caught, they must go to a designated area called "Sith Prison," where they must stand still with their legs spread apart.

To be rescued, one of their Sith friends has to crawl through the captured player's legs. Keep playing the game until everyone has been caught, or it's time to move to the next Star Wars birthday party game.

This could lead to their receiving their Padawan robes and getting their pictures taken fighting with their character of choice...

4:30- Sing Happy Birthday, Yoda Soda, Light Saber Cupcakes (I'll make 2... what color saber does Tanner want?), Do we want to do any other food? Galactic Pizza? Light Sabers (dipped pretzel sticks)? Open presents?

Should we tie a black then white helium balloon on the chairs where the kids sit to represent dark vs light?

5:00 May the Force be with you! Goodbye!

Fruit Salsa

pineapple, strawberries, blackberries (cut in half), mango, kiwi, blueberries

cinnamon chips

This is a sweet fruit salsa to eat with those Cinnamon Chips. This is such a great family snack, a light dessert, or an awesome appetizer to take to a gathering. It would even be great on a brunch buffet.

You can make this a few different ways - it is a "you pick" thing

1. Choose Your Fruit
I choose fruit based on it's color. I love having something in just about every color of the rainbow!

Red: Strawberries are great because they hold up really well, they're usually inexpensive, and everyone loves strawberries. But watermelon, raspberries orpomegranate seeds would be fun too.

Orange: Mango is my top choice because they are so good! Peaches,nectarines, or orange segments would work.

Yellow: Pineapple! Fresh is best, but in a pinch (like my pictures here) open up a can. Nectarines and peaches can also be yellow.

Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There's always honeydew too.

Blue/Purple: Go with price on this one. Blueberries or blackberries, whichever is cheaper! Make sure to cut your blackberies in half. If you are using any type of berries, you'll want to stir them in at the last minute so they don't dye the whole salsa.

2. Choose Your Sweetener

Honey: I love the flavor of honey with fruit.

Powdered Sugar: It dissolves fast and gives a light sweetness.

Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.

Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.

Agave Nectar: If you want to use an alternative sweetener, you could try Agave Nectar (very low on the glycemic index if that concerns you) or a natural herbal sweetener like Stevia.

3. Choose Your Extras
You don't want to do all of these together- pick and choose!

Lime Juice: Just a few big squeezes. The fruit will give off a lot of juice so you don't want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.

Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.

Mint: You can add a little chopped fresh mint to the fruit salsa. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit.

Coconut: shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.

Toasted Coconut: If you're taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!

Ginger: A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.

4. Cinnamon Chips

Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that?

Then sprinkle on some cinnamon sugar. A little or a lot. If ever faced with the decision to go with a little sugar or a lot of sugar, a lot wins. Always.

Use a pizza cutter to cut those tortillas into wedges.

Place them on an ungreased baking sheet and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.

Remove from oven and let cool.

When they're done they'll be light and crisp and oh so delicious. These are yummy, addicting little things. You can use them for all kinds of things- try making nachos by topping them with some vanilla ice cream and buttermilk caramel sauce or hot fudge. Or dip them in fruit dip or straight into whipped cream. Or just snack on them plain- they make a great after school snack. My kids love them. Even sprinkled with sugar they're still more healthy than a fried tortilla chip and they taste like a yummy cookie!

4. Eat it!

You'll want to chill the salsa first for maximum yumminess. Then serve with the Cinnamon Chips for dipping. Also fantastic over ice cream!

Curtesy of www.ourbestbites.com

Lemon Blueberry Bread

There are not many things that scream summer like lemons and blueberries! It is the height of fresh blueberry season. Pick up some blueberries at your local farmer's market or grocery store and surprise your family or a special friend with this most delicious treat!

Lemon Blueberry Bread

1 ½ cups flour
1 tsp. baking powder
¼ tsp. salt
6 Tbls. unsalted butter, softened
1 cup sugar
2 eggs
2 tsps. grated lemon rind
½ cup milk
1 cup fresh blueberries

Glaze:
3 Tbls. fresh lemon juice
1/3 cup sugar

Combine flour, baking powder and salt in bowl and set aside. Beat butter with 1 cup sugar in second bowl. Add eggs one at a time and beat well after each one. Add lemon rind. Next, add flour mixture, alternating with milk. Fold in blueberries. (Sprinkle small amount of flour of blueberries to prevent sinking to the bottom of the bowl.) Spoon batter into a greased and floured loaf pan. Bake 325° F. for 1 hour 15 minutes or until pick inserted into center comes out clean. (If using a dark non-stick pan, cook time will be just over 1 hour). Place on wire rack to cool slightly. Bring lemon juice and 1/3 cup sugar to a boil. Pierce loaf and spoon mixture over loaf. Let stand in pan 1 hour to cool completely.

Zuccotto

My favorite Italian dessert!

For the cake:

Nonstick vegetable oil spray

2 2/3 cups blanched slivered almonds (about 11 ounces), toasted

1 3/4 cups hazelnuts (about 7 ounces), toasted

2 cups sugar

1/2 cup cake flour

9 large egg whites

For the chocolate ganache:

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

2 cups whipping cream

For the hazelnut cream:

2 cups chilled whipping cream

1/4 cup sugar

1/4 cup plus 3 tablespoons amaretto or other almond liqueur

1/2 cup hazelnuts, toasted, husked, chopped (about 2 ounces)

1/3 cup finely chopped semisweet chocolate (about 2 ounces)

Unsweetened cocoa powder

Powdered sugar

Fresh raspberries and blackberries

Preparation:

Make cake:
Preheat oven to 350°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Line with parchment paper. Butter parchment. Combine nuts, sugar and flour in processor. Process until nuts are finely ground. Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into whites in 3 additions (whites will deflate). Spread on prepared baking sheet. Bake until cake starts to pull away from sides of baking sheet and is light golden on top, about 35 minutes (cake will be slightly moist). Cool cake 10 minutes.

Line large baking sheet with parchment paper. Invert cake onto parchment. Cool cake completely.

Make chocolate ganache:
Place chocolate in large bowl. Bring cream to simmer in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill until firm enough to spread, at least 6 hours or overnight. (Cake and chocolate ganache can be made 1 day ahead. Cover cake tightly with plastic wrap; leave at room temperature. Keep ganache refrigerated. Let stand at room temperature until spreadable.)

Make hazelnut cream:
Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.

Line 2-quart bowl with plastic wrap, overlapping sides by 2 inches. Cut cake lengthwise into 1/3-inch-wide slices. Line bowl with cake, placing slices cut side down and tightly side by side in single layer, trimming to fit and completely covering bowl (if cake slices break, piece together to fit). Brush cake with 1 1/2 tablespoons amaretto. Spread ganache over cake, covering completely. Spoon hazelnut cream into center; smooth top. Cover filling with cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with 1 1/2 tablespoons amaretto. Cover; chill at least 4 hours and up to 3 days.

Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and powdered sugar over. I like to add chopped hazelnuts or almonds over the top. Serve with berries.

Zach Zachrison introduced us to this delicious dessert.

PIZZOOKIES

*Chocolate chip cookie dough - I just use the store bought kind but you could make your own. The name of the game on these babies is EASY and SWEET

*Vanilla ice cream

*Chocolate sauce - you can use store bought kind or use the recipe below

*Caramel Sauce -use store bought kind

Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough. Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces. Need I say more?

They are very rich so I recommend using the smallest ramekins or put less cookie dough in. I couldn't finish it and I can finish ANYTHING that involves chocolate.

HOT FUDGE SAUCE
3oz semi-sweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips)
1/4 C butter
1 Can Sweetened Condensed Milk

Chop butter and chocolate squares (if you are using those) into small pieces so they melt easily
Put it in a pan on medium heat and melt it all together till it's smooth, creamy and amazing.

Recipe curtesy of www.ourbestbites.com

Best Ever Chocolate Chip Cookies courtesy of Nestle Toll House

This is a classic recipe, and one of my kids long-time favorites!
 

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

 

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Jalapeno Jelly

A little sweet and a little spice!!

5 lg green bell peppers- remove seeds

1 lg red bell pepper-remove seeds

9-12 jalapeno peppers (without stretch marks)- do not remove seeds

1 ½ cups white vinegar

½ tsp salt

6 cups sugar

2 pkg pectin

Small canning jars



Chop peppers in food processor
Put peppers in a pot. Add vinegar, salt and sugar and boil 10 minutes.
Add pectin and hard boil for 1 minute. Stir the whole time!
Cool 5 minutes before canning.

Wash jars in dishwasher before canning. The heat from the dry cycle seals the lids for you!

**Shown** served over cream cheese with triscuits and wheat thins.

Thank You to Rachel Browning and Chantel Penney!!

Cedar Plank Salmon

We spent the past week in Missoula, Montana at my in-laws cabin in the big woods. We had a fabulous week, and spent Canada Day (like our 4th of July) in Alberta, Canada. This is one of our families favorite Salmon recipes to grill during the summer months. We used fresh Alaska Salmon, and ate out on the deck, surrounded by peaceful and serene wilderness. Michael, our 7 year old says this is his favorite meal, and asked me for fish for breakfast this morning... it is that good!




3-4 pound salmon fillet

Coastal Cuisine ~ dry rub (A tasty all around dry rub for seafood, chicken and vegetables)

2T kosher or course salt
2T brown sugar
1T black pepper
1T garlic powder
1T dried basil
1T paprika
1T dried tarragon

Coastal Cuisine Cedar Planked Salmon... a classic plank grilling experience...

1 fillet of fresh salmon
3T coastal cuisine dry rub
limes or lemons for garnish and flavor

Plank Grilling Instructions:

1. Set salmon, skin side down on soaked plank. Season with Coastal Cuisine Dry Rub.

2. Place plank on preheated grill with low to medium heat. Grill for 10 to 20 minutes with lid closed, until salmon flakes easily. Serves 6.

*Remember to soak the cedar plank 20 minutes - 4 hours before use.
*For best flavor, avoid unnecessarily opening grill lid to prevent loss of heat and smoke.
*Planks can be reused once or twice, if not overly charred. Rinse with hot water and let air dry. Store in the freezer. When ready to reuse, follow Plank Grilling instructions listed below.

1. Soak plank.
2. GRILL - Place seasoned food on plank. Set plank on grill using low or medium heat. Close lid. No need to turn food. Grill fish for 10-20 minutes, other foods may take longer.. Plank will smoke lightly creating rich fish aroma. Use spay bottle of water to put out the flare -ups.
3. ENJOY - Grilled food emerges moist and succulent. Place on serving dish and enjoy. Plank will be hot and charred after use.

Jenna... making memories!!!  We put out a blanket on the lawn, and the kids go from the Volleyball court, to the sandbox, tire swing, trampoline, watering flowers, filling up the baby pool, water balloon fights, star gazing, great company, and delicious food!    

Jenna and Grandma Lillian.

Cameron Lake, Waterton National Park, Alberta, Canada.  

This is a spectacular rub!  Even if you don't have a cedar plank to grill on your salmon will turn out amazing!  I love to add garden grown asparagus, summer squash and zucchini... whatever I can find.  I marinade the garden veggies and grill it along with the salmon.

Peach Pie Twisters

This is a great summer twist on a classic desert!  Great for BBQs, parties, or just a yummy treat.  We served this for dinner guests and they loved it!

Peach Pie Twisters

1 15oz pkg rolled, refrigerated unbaked pie crust (2 crusts)

3 medium peaches, pitted and chopped

2/3 cup tiny marshmallows

1/2 tsp cinnamon sugar

1 TBSP cinnamon sugar

Vanilla Ice Cream

1.  Let piecrusts stand at room temp according to package diretions.  Preheat over to 400 degrees.  Fine two baking sheets with foil, spray with non-stick spray. Set aside.

2. In a bowl, combine peaches, marshmallows, and 1/2 tsp cinnamon sugar.

3.  Unroll on pie crust, cut into 6 equal wedges, repeat on second crust.  Spoon a scant 1/4 c of the peach mixture along one side of each wedge, 1/2 inch from the edge of the crust.  Brush edge of long sides of the crust with a little water.  Fold crust over filling.  Using the tines of a fork, press long sides together to seal.  Fold the top edge of the crust back to expose some of the filling.  Repeat with remaining wedges and filling.

4.  Place pies on prepared baking sheets.  Prick to top crusts of pies two or three times with a fork.  Sprinkle with 1 TBSP of cinnamon sugar.  Bake for 15 to 18 minutes or until filling is bubbly and pastry is golden brown.  Cool on pans slightly and serve warm.

5.  Serve standing upright in paper cups or in glasses with a scoop of ice cream.  Makes 12 twisters.

Decadent Hot Fudge

If you are in a hurry, but want an easy solution to make the perfect ice cream sundae in less than 5 minutes, try this recipe for Hot Fudge made in the microwave. It is so smooth and creamy, you will not want to have any other fudge on your ice cream!

Microwave Hot Fudge

In a 4-cup glass Pyrex measuring cup, Add:

1 cup semi-sweet chocolate chips
½ cup corn syrup
¼ cup butter or margarine

Microwave at 70% power for 1 minute. Stir well.

Next, Add:

1 can sweetened condensed milk
1 tsp. vanilla
Dash of salt

Blend well and microwave until bubbly (about 1 minute at full power). Stir and serve over ice cream. Refrigerate remaining sauce in air-tight container. Will keep for several days.

Hershey's Chocolate Cake

If you are chocolate lover, this cake is for you!!!

Chocolate Cake
(Hershey’s®)

¾ cup (1 ½ sticks) butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s® cocoa
1 ¼ tsp. baking soda
½ tsp. salt
1 1/3 cups water

Heat oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat on medium speed of electric mixer 1 minute.

Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with water, beating after each addition. Pour batter into prepared pans.

Bake 35 to 40 minutes for 8-inch rounds, 30 to 35 minutes for 9-inch rounds or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks.

Cool completely. Frost with One-Bowl Buttercream Frosting.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
½ cup Hershey’s® cocoa
1/3 cup milk
1 tsp. vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. (Makes about 2 cups frosting.)

Texas Sheet Cake

The best ever recipe for Texas Sheet Cake~

Enjoy!

1.) Add 2 C. Flour to 2 C. Sugar

2.) Combine:

1 C. Butter,

4 Tbs. cocoa,

1 C. Water,

& 1/2 C. vegetable oil in a saucepan.

Bring almost to a boil then add to #1.3.) 2 eggs, 1/2 C. Buttermilk, 1 tsp vanilla, 1 tsp baking soda (mix together and then add to the above combined mixture. Pour all into a greased cookie sheet and bake for 15-20 minutes.

Recipe from Michelle Olsen

* Easy Peazy RASBERRY squeezy *

This is a FuN , PrEtTy  and BuBbLy   drink to add to any summer meal!

Rasberry Sherbet and 7-up (or ginger ale)  

( You can also try Pinapple or Lime Sherbet or go crazy for the kids with Rainbow Sherbet!!)

Ice Cream Sandwich Dessert

This amazing dessert is sure to be a huge hit!

This is the ultimate pool party dessert! It is perfect for a large group, and a nice change from the usual popsicles given out.

Anything with Skor bars, whipped cream, ice cream sandwiches, caramel and chocolate is destined to be a winner!

Baby Nate thought this dessert was good enough to dig for seconds!

Michael & Jenna enjoying squirt gun fun!

Laurie dishing up...O....yummy....yummy...

Ice Cream Sandwich Dessert

Ingredients:

24 ice cream sandwiches
1 family sized container of Cool Whip
1 jar caramel sauce
1 bag of Heath Bits (baking section) or 4 smashed Skor bars
9*13 pan (a disposable deep baking pan is the best)

1. Unwrap and cover entire bottom of pan with ice cram sandwiches.
2. Spread Cool Whip over top of bars, reserving half for the second layer.
3. Drizzle with caramel sauce and chocolate syrup.
4. Sprinkle with Heath bits.
5. Repeat above, beginning with the ice cream sandwiches, topping off with remaining Heath Bits. Leave caramel sauce and chocolate syrup off and serve on the side.
6. Freeze. Remove from freezer approximately 20 minutes prior to serving. ENJOY!

Recipe from Liz Parmley

Mashed Potato Martini Bar

What a fun party we had this past weekend!

If you are getting together with friends and family and need a great idea, then try out the
Mashed Potato Martini Bar!

Here is what you will need to make it a success!

Mashed Potatoes
Gravy
Shredded Cheese
Sauteed Mushrooms
Steamed Broccoli
Steamed Asparagus
Corn
Olives
Ham
Popcorn Chicken
Martini Glasses

Just layer the ingredients as you like and we guarantee your guests will be coming back for more!

Chocolate Dipped Macaroons

...Chocolate Dipped Macaroons...

4 egg whites

2 1/2 - 3 cups coconut

1 1/3 cup sugar

6 T flour

1/2 t salt

1 1/2 t vanilla

Cook over medium-high heat, stirring until it pulls away from the sides of pan.  Cool until almost cold, or overnight.  Form little balls and put parchment paper on cookie sheets.  Bake at 300 for 23 minutes.  Cool or put in Tupperware container.  Melt bittersweet chocolate (only use bittersweet) with a little Crisco (like 1/2 T) in microwave for 3 minutes at 50% power.  Dip Macaroons in chocolate and cool on wax paper.

Contributed by Kimberly Croft

Fish Tacos

During the summer months I always crave foods like this dish - something simple, easy, and that reminds me of days at the beach.  When I was in college my friends and I used to always pick up fish tacos before heading to the beach.  This is an easy recipe that all will enjoy.

Fish Tacos

10 0z Orange Roughy, or other white fish - cut into bite sized pieces

Corn Tortilla

Shredded Cabbage

Cheese

Guacamole

Salsa

Marinade

1/4 Cup Lime Juice

2 TBSP Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1/4 tsp Italian Seasoning

Batter

1 Cup Flour

2 TBSP Corn Starch

1 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Chicken Broth

1/2 Cup Ginger ale

1.  Marinate fish in a large zip lock bag for about an hour.

2.  Heat canola oil in a large skillet.  Meanwhile whisk together ingredients for batter.  Coat fish in batter and cook in oil until golden brown, turn and cook other side.

3.  Warm tortillas in a nonstick skillet and fill with fish, cabbage, guacamole, cheese, and salsa.

Spicy Beef and Broccoli Stir Fry

My husband LOVES rice, so we eat a lot of dishes that can be served alongside a bowl of rice.  This beef and broccoli dish and flavorful and filling.

Spicy Beef and Broccoli Stir Fry

2 TBSP lemon lime soda

2 TBSP Soy Sauce

1 TBSP grated, peeled fresh Ginger

3 Garlic Cloves, minced

1 tsp Sesame Oil

1/4 tsp Crushed Red Pepper

1/2 LB Beef Tenderloin, trimmed of fat and cut into strips

1 tsp Cornstarch

1 TBSP Canola Oil

2 Cups Broccoli Florets

2 Cups Carrots, sliced

1.  To prepare marinade, in a gallon size zip-close plastic bag, combine soda, soy sauce, ginger, garlic, sesame oil, and red pepper.  Add beef, seal bag, squeezing out air, turn to coat.  Refrigerate about 1 hour.

2.  Drain the marinade into a measuring cup, add enough water to make 1/3 cup liquid.  Add cornstarch, and stir until is dissolves.

3.  Heat large skillet with a lid over high heat  Add oil and beef.  Stir Fry until beef loses red color, transfer to a plate.  Reduce heat slightly; add broccoli and carrots.  Stir fry for 3 minutes then cover and steam 1 minute.  Return beef to skillet and add marinade.  Increase to high heat and stir fry until sauce thickens.  Serve with white rice.

Crsipy Chicken Salad

My husband LOVED this salad! It is low in calories, big in taste, and perfect for summer!

Ingredients

1/4  cup  dry breadcrumbs (I'll use Paco)

1/4  cup  all-purpose flour

1  teaspoon  garlic powder

1  teaspoon  dried thyme

1/2  teaspoon  salt

1/2  teaspoon  pepper

2  pounds  skinned, boned chicken breasts, cut into thin strips

1/2  cup  low-fat buttermilk

Cooking spray

1  tablespoon  olive oil

4  cups  thickly sliced romaine lettuce (cut across rib)

1  (15-ounce) can whole baby beets, drained and halved

1/2  cup  fat-free honey-Dijon mustard salad dressing

1/2  cup  (2 ounces) crumbled blue cheese

Preparation

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.

Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Nutritional Information

Calories:

287 (27% from fat)

Fat:

7.4g (sat 2.2g,mono 3.4g,poly 0.8g)

Protein:

25.8g

Carbohydrate:

28.3g

Fiber:

2g

Cholesterol:

60mg

Iron:

2.9mg

Sodium:

710mg

Calcium:

116mg

Cooking Light

Pasta with Veggies and Shrimp

This is a fast, no fuss dinner.  With healthy oil and lots of veggies, this dinner is good for you!  

8 oz Fettuccine1/2 LB raw Shrimp, de-viened and shelled

1 C Broccoli florets

1 small zucchini, sliced

1 C Carrots, slices

2 TBSP Olive Oil

1/4 tsp Crushed Red Pepper

2 Cloves Garlic, minced

Cook pasta according to directions, about 4 minutes before pasta is done, put veggies in with the pasta a boiling water.

While pasta is cooking, heat oil in a skillet.  Add red pepper and garlic.  Add shrimp and cook until opaque and pink.

Drain pasta and veggies, toss with shrimp mixture.  Serve topped with Parmesan cheese.