Sunday, July 29, 2012

Teriyaki Sauce

Note:  I love to make this sauce for stir-fry.  I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients.  Either way, it is delicious & flavorful without over-processed ingredients.


1/4 cup soy sauce (I get a low-sodium variety)
1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger
2 Tablespoons honey
1 minced garlic clove

cornstarch for thickening, if desired

Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water.  Stir into sauce.  Repeat for thicker sauce.


Ranch Dip Mix

Note: This can be extremely inexpensive to make if you buy your spices in bulk.  Sam's Club & Costco are both good choices.


5 Tablespoons dried minced onions
2 1/2  Tablespoons parsley flakes
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon paprika

Combine the ingredients and store in an air-tight container.

To make dip: Mix 2 Tbsp of mix with 16oz of sour cream or plain greek yogurt
To make dressing: Mix 2 Tbsp of mix with 1 cup mayo & 1 cup buttermilk


Thursday, July 26, 2012

Spaghetti Squash Fake-Out Casserole

Note: I fed this to my boyfriend and he had no idea it was not pasta!  This is a great way to reduce carbs and get some extra veggies in there.  This meal has about an hour and a half prep time.

1 spaghetti squash
olive oil, for sauteing
1 clove of garlic, minced
8-16oz of marinara sauce (depending on size of squash)
5oz grated Parmesan or Romano cheese
fresh basil or 1 tbsp dried basil
black pepper, optional


  • First, you must roast your spaghetti squash.  Preheat the oven to 375.
  • Rinse your squash with cool water and remove all dirt and debris; pat dry.
  • With a sharp knife, cut the squash lengthwise. Scoop out the seeds with a large spoon and rub the flesh with olive oil.  Sprinkle with pepper if desired.
  • Lightly grease the bottom of a baking pan and place the squash halves face down on it.
  • Bake for 35-45 minutes (until tender).  Remove from oven and let cool until you can handle it.
  • Use a fork to remove the squash from it's rind.  The squash will have a natural "grain" and will come out in long strings if you drag a fork across the flesh.
  • Saute garlic in oil and after a few minutes, add squash.  Saute for 7-10 until heated through.
  • Place squash in a baking dish and mix in marinara sauce 1/2 cup at a time until it is incorporated, but not watery.
  • Top with cheese and basil.
  • Bake for 30 minutes at 350degF.


Lime Chicken Taco Filling

Note: For lime-lovers up the lime juice to 1/4 to 1/2 cup for a more pronounced flavor.  I like to eat this over brown rice, in nachos, or as a filling for tacos.


1-1/2 pounds of boneless chicken or 2 pounds of bone-in chicken

3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cumin

1 can of black beans or pinto beans, rinsed
1 1/2 cups chunky salsa

Fixings for tacos, nachos, or rice bowl.


  • Put the chicken in the bottom of a slow cooker.  
  • Whisk lime juice and spices in a small bowl and pour over chicken.  
  • Dump beans and salsa over top of the chicken.  Make sure the chicken is covered.
  • Cook on low for 5-6 hours for raw chicken or 8-9 hours for frozen chicken.  
  • Carefully remove chicken from the bottom of the slow cooker - it will be moist & might fall apart! Use a slotted spoon or two large carving forks.
  • Shred the meat and return to the slower cooker (remove bones at this time)
  • Cook for 15-30 on high to let the mixture thicken.
  • Serve as desired


Any Veggie Quiche

Note: This is delicious for any meal of the day.  It also re-heats well in the toaster oven or microwave.

1 unbaked pie shell
1/2 c Mayonnaise or Miracle Whip
1/2 c Milk
4 eggs, lightly beaten
8oz cheese (cheddar, swiss, mozzerella all work well)
14oz of cooked veggies (spinach, mushrooms, & onions is my favorite combo)
4oz cooked meat (ham or turkey) - optional


  • Set oven to 400degF.
  • Whisk Mayonnaise, Milk, and eggs together in a bowl.
  • Put unbaked pie shell in a pie plate and place pie plate on a cookie sheet for easy transfer into the oven.
  • Layer veggies, meat, and cheese into the pie plate. Slowly pour egg mixture over top of the veggies letting the egg get in between all the veggies.
  • Bake covered for 45 minutes.  Uncover and bake for 10-15 minutes more.
  • Remove from the oven and let set 5-10 minutes before cutting.

source: inspiration from many online recipes, but I claim this as my own!