Asian Chicken Wrap

I'm on a roll here people!!!  For a few weeks now I've been in a bloggy/cooking rut!

Sometimes the more tired you feel the less productive you are and then the worse you feel.  I'm giving our fridge and our plates a little DETOX and you're going to love what I have in store for you!

I started with a Soy Free Pineapple Kale Smoothie recipe.

Asian Chicken Wraps
from SELF

INGREDIENTS:

• 2 tsp OLIVE or COCONUT oil  *NEVER use canola oil*
• 8 oz white mushrooms, chopped
• 1 lb lean ground chicken
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, minced
• 1 cup green onions, sliced
• 1 (8 oz) can sliced water chestnuts, drained and chopped
•  **Or supplement with a FRESH option**
• 8 large lettuce leaves
• 1 tbsp toasted sesame oil
• 1/2 tbsp rice wine vinegar
• 3/4 tsp lower-sodium soy sauce  *Preferably Non-GMO*
• 1/2 tsp honey
• crushed red pepper flakes, to taste

source

 When I make these tonight I'll use a darker leafy green (romaine or Kale)

DIRECTIONS:
Heat oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.
Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture. Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.

Health Benefits of Hot Peppers with Recipes

I LOVE hot stuff!!!  Check out the recipe collection below.

Stuffed Hot Peppers from Allrecipes

Smoked Paprika Hummus from Food in Jars

Hot Pepper Relish from Preserving Food at Home

Lazy Chili Rellenos from The Pioneer Women

Peach Jalapeno Jelly from Food in Jars

Do you have a favorite Hot Pepper recipe to share?

Thin Crust Whole Wheat Veggie Pizza

STILL on a Pizza kick!  This time I decided to try my original recipe but with whole wheat flour instead.  This was definitely a delicious "tweak."

I made this completely vegetarian but you can add whatever toppings you like.

Are you ready to try making your own pizza?

Flat Bread Dough recipe from Simple Nourished Living 

Ingredients: 
1 cup whole wheat flour, plus more for rolling out the dough

½ teaspoon salt

1/2 teaspoon baking powder

 ⅓ cup warm water, plus more if necessary 

1 teaspoon extra-virgin olive oil

 

Toppings:

red onion, sliced thin

zucchini, sliced thin

yellow crookneck, sliced thin

tomato sauce

grated cheese

Directions:
Mix the flour, baking powder and salt. Stir together the water and oil and pour over the flour mixture. Mix until a soft dough ball forms. If the dough is too stiff, add another tablespoon of water and continue to mix until the dough is well kneaded. 

Lightly dust your hands and a clean surface with flour. Turn out the dough onto the lightly floured surface and roll it out.  Sprinkle with a bit of flour if it gets too sticky.

Bake on 400 for approx 10 minutes.  Pull out of the oven.  Top with whatever you like and bake for an additional 10 minutes.

 

In case you missed it...We added an Apothecary Store at Mary's Heirloom Seeds.  We are in the process of adding varieties of "kits" at the moment.  Stop by if you get a chance and let us know what you think.

Thin Crust Garden Pesto Pizza

I'm still on a bit of a pizza kick lately.  It simple, easy and fresh.  This time I had a bunch of pesto and you'll be surprised at what I used for "crust."

For my "crust" I decided not to make my own dough this time.  
I used organic flour tortillas!

Garden Pesto Pizza

Ingredients:
Homemade Pesto
4 organic tortillas
parmesan cheese
red onion
Zucchini
*Optional: steamed broccoli slaw*

Directions:
Preheat over to 400.
Place tortillas on a baking pan and bake for 5 minutes.  
Zucchini and onion should be very thinly sliced rounds .
Once out of the oven, add a layer of pesto to the tortillas and then a sprinkle of Parmesan Cheese.
Layer with zucchini and onions.  Sprinkle lightly with Parmesan cheese.  Bake for approx 20 minutes.

Serve hot.

Join us tonight at 7pm EST for REAL Food Fridays!
REAL food means Non-GMO, humanely raised and NO PROCESSED or "junk food."

Freezer Meals: Turkey Casserole

I made Turkey Casserole for freezer meals back in June.  When I went to CA to visit my family I made sure Doc would have plenty to eat.

The turkey I used was from a whole turkey I cooked.  All 10 pounds!  Some of the turkey we ate as leftovers some went into the freezer.

This is my veggie version.  Doc had the meaty version!

Simple Turkey Casserole

Ingredients:
1 pound (approx) cooked turkey meat
1/2 pound (approx) Green Beans, chopped
1 onion, diced
2 cups broccoli florets (zucchini is also great)
1 can cream of mushroom soup, or use Homemade
mozzarella and Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
pepper

Directions:
Preheat oven to 375.
Steam or saute all of the veggies for approx 4 minutes.  Combine turkey, mushroom soup, veggies and herbs in casserole dish.  Sprinkle with cheese.
Bake for approx 45 minutes.  Serve hot.

Easy!!!  I froze individual portions for my husband to nuke for lunch so he'll have healthy, protein-rich meals.

Creamy Vegetarian Casserole

This is a similar meal that I made for my husband while I was away.  This is a GREAT freezer meal.  Once the casserole had cooled I cut up individual portions and froze.  He ate all of the meals while I was gone!!!

Creamy Vegetarian Casserole

Ingredients:

cooked brown rice 
(approx 2 cups)
OR use quinoa
1 zucchini, sliced into thin rounds
1/2 onion, chopped
1 head of cauliflower, steamed
cheese, cheddar or mozzarella
2-3 cups cream of mushrooms soup

Directions
Preheat oven to 400

Flash steam the cauliflower and onions.  
**I mushed the cauliflower with my hands once it was done but you could use a fork.**

You can use homemade cream of mushroom soup or cream-style soup by itself or you can add spices like cumin, curry, garlic powder or thyme.

In a casserole pan, add a layer of cooked brown rice.  Add a layer of zucchini, a thin layer of cheese, a layer of mushed cauliflower and onions.  Top with remaining zucchini and cheese.  Pour cream of mushroom soup over the casserole and cover.

Cook covered for 30 minutes.  Remove cover and cook for additional 15 minutes.  Serve hot!

Next time I might add steamed broccoli as well.  What do you think?

That's not all...
I'm sponsoring a giveaway on Monday on the following blogs.
Come on over and follow these lovely ladies!
Mamal Diane
Well Crafted Home
A Humble Bumble
Unraveling at the Ends  
Stone Cottage Adventures

Veggie Burger Tacos

This is Meatless on Monday # 28 (I forgot last week)

I made Red Bean Veggie Burgers again yesterday for the coming week.  I'm impressed with how well they freeze so I made a double batch.  This time I got a little creative because I needed to use up several items in the pantry/fridge and we were all our of bread.
Normally I don't run out but it's been one of those weeks.
**Don't forget to enter the Vegan Lip Balm Giveaway!**

Instead of using the entire recipe for regular sized patties I took 2 handfuls and made smallish balls, flattened them a little and cooked as I would the large patties.  It was delicious and the husband was impressed.

Veggie Burger Tacos

Ingredients:
Veggie Burger mixture
Tortillas
Lettuce, Tomato, Onion
(Whatever veggies you like)
Chipotle dressing
*Homemade version coming tomorrow*

Directions:

Prepare your mixture according to the directions below.  
Take 2 handfuls and make smallish balls, flatten them a little and cooked as you would the large patties.

Mini Veggie Patties

Place your tortillas on your plate and add veggies.  Place the cooked mini-veggie patties over the veggies and drizzle with Chipotle dressing.

Enjoy!

Regular size Veggie Patties

Red Bean VeggiePatties
Ingredients:
2 cups cooked red beans
3/4 cup cooked Quinoa
3 eggs
3/4 cup bread crumbs
2 tablespoons minced onions
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper flakes (cayenne)
1/2 teaspoon cayenne powder (optional)

Directions:
Roughly mash the red beans with a fork leaving some whole red beans in a paste-like mixture. 
Mix the cooked quinoa, bread crumbs, onion, garlic, cumin, salt, hot pepper flakes, and egg into the red beans using your hands.

Form the bean mixture into 5 or 6 patties.

Heat the olive oil in a large skillet.

Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. Add cheese if you would like.

Sharing at The Creative HomeAcre , Tuesdays with a Twist  and HERE.

Red Bean "veggie" Patties

I just HAD to share another version of the Black Bean Quinoa Patties.  My husband asks for these weekly!!!  And he's a carnivore!  This is a much healthier and low fat version of a burger.  Find out how I'm getting into Bikini Shape.

This time around I used Red Beans because I had a bunch left over from 
Red Bean Stew.  I cooked 2 small bags (24 ounces total) of dried beans so I had plenty for "burgers" tonight.

Red Bean Veggie Patties

Ingredients:

2 cups cooked red beans
3/4 cup cooked Quinoa
3 eggs
3/4 cup bread crumbs
2 tablespoons minced onions
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper flakes (cayenne)
1/2 teaspoon cayenne powder (optional)


Directions:
Roughly mash the red beans with a fork leaving some whole red beans in a paste-like mixture. 
Mix the cooked quinoa, bread crumbs, onion, garlic, cumin, salt, hot pepper flakes, and egg into the RED beans using your hands.

Form the bean mixture into 5 or 6 patties.

Heat the olive oil in a large skillet.

Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. Add cheese if you would like.

Serve as patties or on a bun like a "burger."  These were so easy to make (again) that I've decided to make a triple batch and freeze for future meals. 

Sharing over at Operation Shape Up , Wildcrafting Wednesday ,
Fine Craft Guild and HERE.

Low Carb Slow Cooker Chicken

My husband and I aren't picky eaters.  We could eat similar meals every day and not really get bored.  As long as we eat adequate amounts of protein throughout the day, small snacks in between and drink LOTS of water, we're A-OK!

source

On a side note, I'm thrilled to share that I am still enjoying the results of my last It Works! Wrap.  It was a GREAT way to keep me motivated to eat the right foods and continue drinking adequate amounts of water each day.  It's hard to cheat when you see those kind of results.

Since I am working on eating healthier, reducing inflammation and getting back in shape (check out my results so far), I thought I would share one of the easiest recipe I make.

Low Carb Simple Slow Cooker Chicken
adapted from Sparks
Ingredients:

2 cups chicken broth (low sodium or homemade)

1 large carrot, chopped

1 large potato, diced

3 stalks celery, diced

1 large onion, chopped

½ cup tomato sauce (low sodium or homemade)
2 cups water

28 ounces chicken breast

1 teaspoon cayenne pepper

½ teaspoon marjoram

½ teaspoon black pepper

½ teaspoon chili powder

½ teaspoon basil

3 cloves garlic, chopped or crushed

Directions:

Add everything to your slow cooker.

Cook on High for 4 hours or Low for 8 hours.

Serve Hot!

**You could easily add in cooked Quinoa or low-carb pasta at the end if this is too boring**


In case you missed it:
Calling all Homesteaders, Gardeners and Eco-Coscience...
People/Bloggers/Wannabes!  Or maybe you are none of these but you like to read and are comfortable sharing your (family-friendly) opinion... 

I would like to start a dialogue on a book I'm reading.  
I-LOVE-IT!!  So I want to share.  Would you like to join me?

Send me an email to mari_backtonature@yahoo.com for the details.  I'd like to make this a project we can all get involved in and hopefully spread the word through our blogs.

Reviews will start in 4 weeks!  

 

Texas Chili and Non-GMO Blue Corn Chips

This is just too exciting not to share!  Yesterday I was checking out coupons at CouponMom when I found a coupon for blue corn chips.  We don't normally (like never) eat chips but I'm on a coupon trip lately so I printed it.  I almost fell over in the store when I read the package...NON-GMO certified from the Non-gmo Project!  SCORE!!!

I'm all about non-gmo and you can read about why at Back to the Basics!

I made a few changes to the Texas Chili recipe from 
Mary's Real Food Cookbook but it was still super delicious.

As you can see!

And the Blue Corn Chips...Definitely worth it...Especially with a $1 off coupon!

Happy Friday!

Linking up HERE.  
If you have a moment, link up at Battling the Homefront!
Have another moment, link up at Sweet Saturday! 

Super Simple Spicy Wings

This is another recipe that I literally through together.  There was no prep.  I took stuff out of the fridge and cabinet, dumped it in the slow cooker and that's it!

Super Simple Spicy Wings

Ingredients:
20 large wings
1 can tomato soup
1 1/2 cups water
1 cup salsa
1/2 onion, chopped
2 jalapenos, sliced or chopped
pepper  (approx 1/2 teaspoon)

Directions:
Mix all liquid ingredients in a large bowl.  Place Wings in the slow cooker on high.  Add jalapenos, onions and pepper.  Pour prepared sauce over wings.

Cover and cook for 3 hours.


Linking up HERE.

Meatless on Monday #12 Veggie Lasagna

I only make lasagna about twice a year but when I do I go all out.  I usually make 2 veggie, 2 meat and 2 meat with veggie.  This time however I am making a few as a gift.  What do you do for a single guy who has just about everything for his birthday?  
Yep, make him food!

This was my trip in 2010 with my Mom watching me blow out the candles!

I don't really use a recipe so I'm taking notes as I go.  As a kid my mom made Lasagna for special occasions and she normally made 2 or 3 for the party.  When I was visiting last year my mom made 8 (i think) for a huge get together to welcome me home!  I am one lucky girl with one amazing Mom!  Btw...the cake in the picture above is the famous 14 Karat Cake.  You can find it in Mary's Real Food Cookbook!

Low-carb noodles are diabetic-friendly!

Veggie Lasagna
These ingredients are estimates.  
I would recommend having more on hand just in case.
I usually have a bit of something left over which I save for another meal.

Ingredients:
1 tablespoon extra virgin olive oil
1- 1 1/2 pound raw spinach, lightly steamed
OR 2 (10 ounce) packages frozen chopped spinach
2 cups chopped mushrooms, sauteed
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1/2 cups water
3 cups non-fat ricotta cheese
2 cups part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1/8 teaspoon black pepper
2 eggs 
8 ounces lasagna noodles, cooked

Directions:
The first order of business is to  boil your noodles, steam the spinach and saute the mushrooms.  Set aside to drain and cool.

Preheat oven to 350 degrees F (175 degrees C).

In a large pot over medium heat, saute onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix ricotta cheese, Parmesan cheese, parsley, pepper and eggs. 

Place a small amount of sauce in the bottom of a lasagna pan. Place 4 cooked noodles on top of sauce and top with layer of sauce then spinach and mushrooms. Add 4 more noodles and layer with ½ or ¼ of cheese mixture, spinach, mushrooms and then sauce.  Add another layer of noodles and repeat until all is layered, finishing with sauce.  Cover with mozzarella cheese.

2 down...2 to go!

Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The directions above are for a large lasagna.  I usually make mine smaller since I'm not feeding a family of 5.  

To make small pans: use just enough noodle to cover the pan and layer just like you would a large lasagna.  The above ingredients should make about 4 small lasagna pans.

**There is still time to enter 
Mary's Salsa Garden Pack Giveaway**
Ends October 12th