• Chicken,  Dinner,  Love your leftovers,  Recipes

    Chicken “Fried” Rice with Peas

    Make a completely new dish using leftover chicken and rice – and satisfy your take-out cravings in a healthy way! Print Chicken "Fried" Rice with Peas Author: Kate Wagner Recipe type: Entree Cuisine: Asian Serves: 4-6   Ingredients 3 cups Brown or white rice – cooked and chilled 2 cups Skinless, boneless chicken – cooked and finely chopped or shredded 1 cup Frozen peas, thawed 2 tablespoons Canola oil 2 large eggs 2 tablespoons Minced garlic 3 tablespoons Low-sodium soy sauce 3 tablespoons Oyster sauce ½ cup Low-sodium chicken broth 1 tablespoon Rice vinegar 1 cup Frozen peas, thawed 2 scallions, green parts only, thinly sliced Instructions Prep the leftovers: Combine rice and chicken…

  • Chicken,  Dinner,  Foundation Recipe,  Recipes

    Dijon Chicken with Potatoes

    A terrific one-dish dinner! Once you understand the sequence of how ingredients are added to the oven you can customize this meal for your family – change the flavors and create a completely new meal! Print Roast Chicken with Potatoes Author: Kate Wagner Recipe type: Entree Cuisine: American Serves: 6-8   Ingredients 2 ½ pounds Red skin potatoes ¼ cup + 3 tablespoons Olive Oil 1 teaspoon kosher salt 3 – 4 pounds of cut-up chicken, skin on (Could be the whole chicken cut-up or bone-in breasts only – your choice) Make sure to cut large breast pieces in half to ensure even cooking ¾ cup Dijon mustard ¼ cup White wine 3 tablespoons…

  • Dinner,  Grilling,  Meat,  Recipes

    Thai Steak Salad

    This salad was my first foray into Thai cooking, and it remains close to my heart. Inspired by a recipe from the ultimate grilling book, Webers Big Book of Grilling, this super-easy marinade creates a mouthwatering flank steak. But the star of the show is vinaigrette – lots of fresh cilantro and mint with notes of rice vinegar, fresh lime, ginger and garlic. Print Thai Steak Salad Author: Kate Wagner Recipe type: Entree Cuisine: Asian Serves: 4-6   I love this meal, it might be my favorite warm weather dinner salad. It's filling but tastes so clean and healthy! It also has lots of make-ahead steps. Happy cooking! Ingredients 1 – about 1 ½…

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    Brining makes food better

    Brining is so important and you can use this simple process to make your healthy meal so much tastier! When you cook lean proteins – chicken, pork, turkey and shrimp –  they have a tendency to dry out. Brining ensures that that your food stays moist and juicy. Water and salt are the essential ingredients in any brine. You can also use sugar and all different types of herbs as flavor enhancers. Make sure you always keep the brine in the refrigerator and rinse thoroughly before continuing with your recipe. Try it and you will be amazed at the difference! Have some questions? Let me know – I would be…

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    Swap out mayo for yogurt

    Yogurt is your fridge’s new MVP ingredient! Replace mayonnaise with yogurt and you’ll cut fat and calories without sacrificing flavor. Here’s how – take a favorite recipe and replace the mayo with an equal amount of 1/2 non-fat plain yogurt and 1/2 Greek yogurt. Why do you need both? The plain yogurt keeps the dish creamy and the Greek yogurts adds a tangy flavor. Have a substitution you want to try, but have a question on how to do it? Let me know – I would love to help! Happy Cooking!

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    Snack before dinner? Yes!

    This is the best tip because you can use it every single day! Keep a vegetable plate in your fridge and put it out while you get dinner ready and the kids do homework. It’s the best way to get some extra vegetables in them – they’re hungry! I always have carrots on mine and everything else rotates. Extra bonus points if you can get one of your kids to help. Ridgely has taken over veggie plate creation – and she doesn’t hesitate to tell her brothers, that since she made it, she chooses what veggies are on it! Other foods that keep on a saran wrapped plate in the fridge for…

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    Ground turkey & chicken CAN taste great

    Ground turkey and chicken are lean and healthy, but not very flavorful. Instead think of them as blank canvases. For each lb of ground protein heat 2 tbsp of canola oil in a non-stick pan – you need to add some fat for the browning to work well. Then get to work seasoning. For example in an Italian inspired dish – add 1 tsp kosher salt, 1 tbsp garlic powder and 1 tsp oregano for each lb of ground turkey or chicken. Once the protein is browned you can continue with your recipe as directed. Your meal will so much tastier and the difference is the layers of flavor that…