The Queen’s Kitchen

 

21 Day Fix Mexican Fiesta January 14, 2017

Filed under: 21 Day Fix,Chicken,Healthy,Main Dish — Carrie @ 2:54 pm

Mexican food is my downfall, but it can be made to fit the 21 day fix if you give up chips and cheese. . . the best parts!

Here’s what I’ve been enjoying.

Roasted Tomatillo Salsa
12 large tomatillos
2 jalepenos
1 onions
1 T. minced garlic
1 bunch cilantro
olive oil spray
sea salt and pepper to taste

Preheat oven to 400F

Clean the tomatillos and cut them in half. Put them in a single layer on a large jelly pan or in a roasting pan. Add in the minced garlic.
Clean and rough chop the onion, then add to the roasting pan.
Clean and deseed the jalepenos (I do this with ziplock “gloves” to prevent the oils from getting on my hands). If you like heat, keep several seeds. If you prefer mild, only keep a few seeds. Put the jalepenos on the baking try.

Lightly spray the vegtables with olive oil and sprinkle with salt and pepper. Roast the vegtables for about 30 minutes or until they are getting brown around the edges.

Remove from oven and let cool at least 30 minutes.

Put the vegtables, including liquid, into a food processor. Add one bunch of cleaned cilantro and pulse until the mixture is pureed.

I count this salsa as green. It makes about 2 greens.

Now for the Mexican Fiesta part!

Spice a bunch of boneless, skinless chicken breasts or chicken tenders with salt, pepper, cumin, & garlic powder. Place them in a crockpot, then cover with a cup of the green salsa. Cook on high 3-5 hours, until the chicken easily shreds. This is a great protein base.

For your meal, you can do all kinds of things depending on how you are budgeting your boxes.

For vegtables, I like to roast bell peppers and onions together. I use four bell peppers of various colors and one small red onion. I lighly spritz with olive oil spray and roast in a 400F oven for about 30 minutes.

Now you can do a ton of stuff, just depending on your taste. You can do salads with chicken and black beans or you can do a burrito if you save up your yellow containers.

Roasted vegetables–green
chicken–red
whole wheat tortilla–yellow
refried beans–yellow
black beans–yellow
2 corn tortillas–yellow (I never fry my tortillas, I always just brown them over a non-stick griddle. Don’t need Pam or anything)
1/4 avacodo–1 blue
cheese–blue
Tomatillo salsa–green
Tomato salsa like pico de gallo–they count this as a purple in the book

 
 

Oriental Noodle Salad May 27, 2013

Filed under: Healthy,Side Dish/Salad,Uncategorized — Carrie @ 4:06 pm

This is a great dish to take to potlucks since there are no eggs or dairy to worry about. Everyone who has tried this has loved it!

Dressing:
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup lime juice
2 tsp brown sugar
1 tsp minced garlic
dash of cayenne pepper (optional)

Salad:
1 package of soba or ramen noodles, boiled and drained
1/2 cup washed and cut up cilantro
1/4 cup rough chopped peanuts
big handful of matchstick cut carrots (or grated carrots)
big handful of sugar snap peas

Mix together the dressing while you boil your noddles. Drain and rinse the noodles, then combine the dressing and other ingredients. Toss well, cover, then refrigerate for an hour. When it is time to serve, toss again. Add more soy sauce and vinegar if it appears dry.

 
 

Asian Peanut Chicken August 28, 2010

Filed under: Chicken,Healthy,Main Dish — Carrie @ 6:22 am

Asian Peanut Chicken
Sauce:
1/3 c peanut butter
2 T soy sauce
2 T rice wine vinegar
1 T brown sugar
1 t ground ginger
Dash cayenne pepper (add more if you like it spicy)

Combine all ingredients in a bowl. Mixture will be thick. Set aside.

½ cup Sesame Ginger Marinade (I use Lawry’s brand)
1 lb boneless, skinless chicken

Cut chicken into bite sized chunks, then cover with marinade and set aside for at least 20 minutes

Assorted vegetables, cut into chunks. You can use anything cut into bite sized pieces. I use red bell pepper, thinly sliced carrots, green onions, pineapple, and sugar snap peas

Heat a large skillet or wok over medium-high heat. Pour a little vegetable oil in the pan, then add the chicken. Brown chicken on all sides, then add all the vegetables. Cook the whole mixture for about 10 minutes, stirring often, then add in the peanut sauce. It will thin out and coat everything. Continue cooking until chicken is done.

Serve over white rice. Garnish with chopped cilantro and chow mein noodles.

 
 

Roasted Vegetables and Pasta May 28, 2009

Filed under: Chicken,Healthy,Main Dish,Uncategorized — Carrie @ 7:54 am

This is so yummy I make it whenever we have guests. It also has the advantage of making us look healthy. We all know it’s a lie.

1 eggplant, chopped with skin on
1 or 2 yellow squash, peeled and chopped
1 or 2 red bell peppers, chopped
a few baby carrots or grownup carrots, chopped
1 onion, chopped

Throw all your veggies in a baking pan, coat with olive oil and salt and pepper them. Bake at 375F about 40 minutes, or until they are looking roasted.

1 package boneless, skinless chicken breasts, chopped into bite sized pieces

Throw the chicken breasts into a baking dish with salt, pepper and olive oil. Bake them in a 375F about 20 minutes.

1/4 cup balsamic vinegar
2 T lemon juice
3 T olive oil
1/2 t dried thyme
1 t dried tarragon

Mix the sauce ingredients together.

1 box pasta (I use whole wheat penne), boiled and drained

1/2 container feta cheese

When the vegetables and chicken come out of the oven, dump them into the drained pasta. Stir around. Add the balsamic vinegar mixture and the feta cheese. Stir around some more.

 
 

Spicy Pumpkin Muffins December 20, 2007

Filed under: breakfast,Healthy — Carrie @ 3:34 pm

You will not believe how tasty and moist these muffins turn out! They are perfect to serve at a fancy brunch. I have not ever had such a tasty pumpkin muffin, and I eat pumpkin muffins any time I have breakfast at a place that offers them (not that often).

Spicy Pumpkin Muffins

INGREDIENTS

1 15 ounce can pumpkin puree
1 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
(Note: you could just use three cups all purpose flour)
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon pumpkin pie spice
2/3 cup vegetable oil
3 eggs

Topping
1/2 cup brown sugar
3 T. flour
2 T butter
1/2 cup chopped nuts

DIRECTIONS

In a large bowl, stir together dry ingredients. In a separate bowl, beat together pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.

Prepare topping by mixing together brown sugar and flour. Cut in butter, then add chopped nuts.

Scoop batter into prepared muffin cups (really spray them down with cooking spray if you aren’t using liners). Press a spoonful of topping onto each muffin.

Bake in preheated oven (350 degrees) for 20 to 25 minutes for full sized muffins, until a toothpick inserted into the center of a muffin comes out clean. I made mini-muffins and they needed about 18 minutes of cooking time. The recipe was HUGE and made 5 dozen mini muffins, so even though it says it makes 12 regular sized muffins I think it makes more than that. I made a couple of regular sized muffins and thought they tasted better than the little ones.

 
 

Mexican Chicken December 12, 2006

Filed under: Chicken,Healthy,Main Dish — Carrie @ 8:29 pm

This can be used as a filling in enchiladas, tacos, burritos—anything Mexican!

Ingredients:
1 roasted chicken from the grocery store
1 can tomato juice
1 onion
2 tsp minced garlic
2 cans diced green chilies
1 T. olive oil
3 T. lime juice
2 fresh tomatoes, diced
1 or 2 jalapenos
1 tsp cumin

Method:

Heat oil in a big pot. Stir in diced onions and brown them. When they are starting to look done, throw in the garlic and cumin.

Turn down heat and add in the tomato juice, chopped jalapenos (more for more heat, less for less heat), and diced chiles. As it all simmers, shred your pre-cooked chicken and throw it in the pot. Stir in lime juice and fresh diced tomatoes. Let simmer at least 15 minutes.

You can also modify this and use real chicken breasts or whatever parts you want. Just chop them up and throw it with all the ingredients in a big pot or crock pot. Whatever. It’s a very forgiving recipe.

 
 

CousCous Salad

Filed under: Healthy,Side Dish/Salad,Vegitarian — Carrie @ 8:23 pm

Ingredients:

1 cup uncooked couscous (the tri-colored looks really pretty)
1 cup water

1 tsp black pepper
1 pint cherry tomatoes
1 bunch green onions
1 container reduced fat crumbled feta cheese
2 T. olive oil
1 T. lemon juice

Method:

Bring water to boil in medium saucepan. Turn off heat and add couscous. Cover and let stand five minutes.

Fluff with fork, stirring in olive oil, black pepper and lemon juice.

Dump fluffed couscous into a big bowl. Add thinly sliced green onions, halved cherry tomatoes and feta cheese. Mix it all up and stick it in the fridge. Serve cold.

If you don’t eat it all in one go you can add some more olive oil the next day to moisten it.

 
 

Americanized Swedish Style Asian Beef

Filed under: Beef/Pork,Healthy,Main Dish — Carrie @ 2:21 pm

Ingredients:

1/2 bottle Lawry’s Sesame Ginger Marinade
1 package thin sliced stir fry beef (or a couple of steaks, sliced up)
2 bell peppers
1 bunch green onions
1 handful almonds
2 T. sesame seeds
2 T. soy sauce
1 tsp ginger
1 tsp cream
cooked rice

Heat oven to 350F.

Marinade beef in the marinade for at least 20 minutes. I prefer to stick the meat in a Ziploc bag with the marinade and stick it in the freezer the day I go grocery shopping. Then I can just pull it out and let it thaw.

Slice and deseed bell peppers. Slice green onions on the diagonal.

Line a small baking dish with non-stick foil or spray it with non-stick spray. Put the marinaded beef in the bottom, then cover with the bell peppers, green onions and almonds. Mix together the soy sauce, cream and ground ginger. Pour over the vegetables. Sprinkle with sesame seeds. Bake for about 25 minutes. Serve with cooked rice and chow mien noodles.

 
 

No Fat Vegitarian Taco Filling February 2, 2006

Filed under: Healthy,Main Dish,Vegitarian — Carrie @ 7:43 pm

1 red bell pepper, peeled, seeded, diced
1 dl rice
2 dl water
1 can beans of your choice
1 can crushed tomatos
1 packet taco seasoning

Mix it all together in a pot and let simmer for 25 minutes or until rice is done. (To give it more flavor you can throw in chopped onion and minced garlic. You probably should soften that up in a little oil first though).