Baked Chicken and Stir Fry Veggies with Tofu

 Ingredients:

5 chicken tenders

1 tsp paprika

1 tsp turmeric

1 tsp garlic powder

pinch of ground pepper

pinch of salt

3 tbsp olive oil

1. Mix all dry ingredients and olive oil and coat chicken tenders evenly with mixture. Bake in 375 degrees for 25 minutes.

1/2 cup red pepper

1/2 cup yellow pepper

1/2 cup orange pepper

1 block tofu

1/2 cup baby peas

1/2 cup sweet onion 

tsp turmeric

tsp paprika

2 tbsp olive oil

pinch of pepper

pinch of salt

few potatoes

parmersan cheese

2. Cut tofu into little square and season with turmeric, paprika, pepper, salt, and olive oil. Set oven low broil for 15 minutes. On the same pan, stir fry veggies until soft but not over cook. Mix all ingredients and adjust taste by adding light salt.

3. Cut potatoes and brush with olive oil and with pepper. garlic powder, and parmesan cheese season. Bake for 30 minutes. Brush with olive and 

Baked Salmon Bites with Roasted Veggies

Ingredients:

Salmon Bites:

1 big salmon in can

1/4 cup diced seeded tomato

1/4 cup sweet onion

2 tbsp corn starch

1 egg

1tsp garlic powder

1 tsp turmeric

1 tsp paprika

2 tbsp olive oil

1 tsp ground pepper

2 tbsp chopped cilantro

Mix all ingredients in a big bowl.  In a cookie pan, line a non stick aluminum foil and use small ice cream scoop to form a bite size of the mixture, and line them up. Set oven to 375 degrees and bake for 15 minutes or until golden brown.

Toasted Veggies:

1 big sweet potato

1 pepper

1 lb asparagus

3 tsp paprika

3 tsp garlic powder

3 tsp turmeric

3 tsp cumen

3 tbsp olive oil

3 tbsp parmesan cheese

 1. Cut sweet potato into wedges, peppers into big slices, and asparagus into half. Mix all ingredients well.

2. Line in a baking sheet and roast for 20 minutes.

Note: Dip salmon bites in lemon juice and soy sauce.

Special thanks to  http://i-lostinausten.blogspot.com/ for this award

Baked Salmon, Almond Rice, and Salsa Dinner

Follow Links:

Moist and tasty salmon baked perfectly and serve with colorful ingredients. Salmon recipe http://tesscooking.blogspot.com/2012/03/grilled-salmon-fillet.html and salsa recipe http://tesscooking.blogspot.com/2012/03/salsa-medley.html and http://tesscooking.blogspot.com/2012/04/mango-pineapple-salsa.html

Orange Lemon Ice

You'll only need 5 fresh lemons and 1 orange

Squeeze, pour in to the cubes, and freeze. Their you go ready for ice tea.

Fresh Lumpia

Wrap Ingredients:

4 eggs

1 cup all purpose flour

1/2 cup milk

1/2 cup water

1/2 teaspoon salt

2 tablespoons melted butter

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.

Filling Ingredients:

1 med. carrot shredded

1/2 lb fresh green beans

1/2 lb napa cabbage

1/2 lb jicama/julienne cut (optional)

1 tbsp chicken soup base 

pinch of salt

pinch of ground pepper

5 cloves garlic (coarsely chopped)

5 tbsp olive oil

5 baby romaine lettuce leaves

Preparation:

Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

Sauce:

1 c. water

1/4 c. brown sugar

1 tbsp soy sauce

1 tbsp corn starch

2 tbsp olive oil/cooking oil

Preparation: 

Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 

Assemble:

Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.

Note: Fresh, light, and something different.

Creamy Mango and Strawberry Popsicle

Ingredient:

10 strawberries

1 ripe mango

1 cup sweet milk

1 8 0z heavy cream

1 cup regular milk

Procedure:

1. Put all ingredients in the blender, fruit should be coarsely blended. Pour them in a popsicle molder or you can use a 1/2 size treat bags. Put them in the freezer overnight.

Bitter Gourd Stir Fry

http://www.juicing-for-health.com/bitter-gourd-benefits.html

Ingredients:

1 cup sliced bitter gourd

1 cup fresh okra

1 cup lima beans

1 cup almond

1 extra firm tofu

2 tbsp olive oil

1 tbsp oyster sauce

1 tsp turmeric

3 gloves garlic

pinch of ground pepper

Procedure: 

1. Cut tofu into 1x1 inch cubes, pat with kitchen towel, season with 1 tbsp olive oil, pinch of pepper and 1 tsp turmeric. Line tofu in foiled cookie sheet and broil low for 10 to 15 minutes or until lightly brown.

2. In a big skillet, pour olive oil, drop garlic, and almond. Stir and cook for a minute in low heat. 

3. Add in all ingredients including tofu, mix well, and season with oyster sauce. Mix it all well and let it cook for 5 minutes.

Note: Bitter gourd is bitter blanching can take out some of the bitterness. But if you want to get the whole benefit out of it, cook straight. This recipe is guaranteed light and healthy.

Pineapple Spritzer

 Ingredients:

3 cups dole pineapple juice

2 cups club soda/sprite

1 cup fresh orange juice

Mix ingredients in a big pitcher, add ice, and garnish with slices of pineapple and orange.

Orange Cup Cake

Ingredients:

1 duncan hines yellow cake mix

3 eggs

1 orange +/= (1 1/3 water/milk)

1/3 oil

Icing:

1 8oz light cream cheese

1 cup powdered sugar

1small heavy whipping cream

orange food color

Procedure: 

1. Follow cake instruction on the box, squeeze orange on glass measuring cup and add milk to come up to 1 1/3 cup fluid. Empty cake mix to the mixer, add all ingredients, and mix well at least 2 minutes. Bake according to the instruction. Let it cool completely before icing application.

2. Empty cream cheese and add sugar to the mixer. Mix well until well incorporated and silky moist. Add in heavy cream and whisk for at least 5 minutes. Mixture should stick together not runny when it's ready. Drop a little food color to the mixture and beat well. Into a piping bag with flower tip and form big flower starting from the edges to the middle.

Note: I use gel food color, best for pastel colors.