healthier-habits:

Turkey Sweet Potato Hash

Servings: 6
Time: 45 minutes

Ingredients:

• Sweet Potatoes (1/2 inch slices) - 2 Medium
• Apple (1/2 inch slices) - 1 Medium
• Source Cream (Low-fat) - 1/2 Cup
• Lemon Juice - 1 tsp
• Canola Oil - 1 tbsp
• Onion (Chopped) - 1 Medium
• Skinless Chicken or Turkey (Diced) - 3 Cups
• Thyme - 1 tbsp (fresh) or 1 tsp (dried)
• Salt - 1 tsp
• Pepper - To taste

Guide:

1. Add sliced sweet potatoes to salted water and bring to boil in a saucepan. Reduce heat to medium and cook for 3 minutes.
2. Add apple slices and cook for another 3 minutes or until tender, drain.
3. Take one cup of drained mixture and mash in a large bowl.
4. Add source cream and lemon juice and mix together.
5. Add remainder of mixture and gently mix, set aside to cool.
6. Heat oil in pan over a medium-high heat.
7. Add onion and cook until softened around 2-3 minutes.
8. Add diced chicken/turkey, thyme, salt and pepper.
9. Cook until heated through around 2 minutes.
10. Add sweet potato mixture to pan and mix with chicken/turkey.
11. Flatten out the mixture and press down with a spatula, then cook until bottom is browned around 3 minutes.
12. Flip the hash over and brown the other side for another 3 minutes, then serve immediately.

Nutritional Information (per serving):

• 214 Calories
• 23g Protein
• 14g Carbohydrates
• 7g Fat
• 2g Fiber

This recipe is part of the 1600 calorie 7 Day Weight Loss Diet at HealthierHabits.net

Banana Pancakes

• 2 eggs
• 1 banana

1. Mush banana.
2. Crack and add eggs to banana mush.
3. Mix.
4. Spray griddle or pan with Pam or other nonstick cooking spray.
5. Pour batter on.
6. Flip.
7. Eat and enjoy!

Mongolian Beef 

enoughtoshare:

This came out pretty good! I’ll be tweeking the next time I make it. The recipe below is how I will make it next time. The recipe that I used was horrible and confusing (there is a link to it if you prefer to try that one. Making this is a wok is definitely the easiest but it is totally doable in a skillet. I also add red pepper flakes to give it a tiny bit of heat, otherwise its too sweet for me, you can add as little or as much as you want. Serve over white rice or make some fried rice and your done! I might also throw some broccoli in next time too.

Ingredients

4 teaspoons vegetable oil
2 teaspoon ginger, minced
2 tablespoon garlic, chopped

1/2 tablespoon red pepper flakes (optional)
1 cup soy sauce
1 cup water
1 1/2 cup dark brown sugar
vegetable oil, for frying (about 2 cups)
2 lb flank steak
1/2 - 1 cup cornstarch
4 large green onions, sliced on the diagonal into one-inch lengths

Directions:

1.) Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium heat.
2.) Add ginger, garlic & red pepper flakes to the pan and saute

3.) Add the soy sauce and water when the garlic begins to lighten.

4.) Let mix some to a simmer.
5.) Mix in the brown sugar in the sauce until it is fully dissolved

6.) Boil the sauce for 2-3 minutes or until the sauce thickens.
5.) Remove it from the heat.
6.) Slice the flank steak against the grain into 1/4” thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7.) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8.) Let the beef sit for about 10 minutes so that the cornstarch sticks.
9.) As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10.) Heat the oil over medium heat until it’s hot, but not smoking.
11.) Add the beef to the oil and stir & sauté for about two minutes - if the beef begins to darken around the edges take it out.
12.) Use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
13.) Put the pan back over the heat, add the meat & sauce into it and simmer for a couple minutes.
14.) Add green onions, and cook for another minute.

Serve over rice

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Cheddar Bacon Ranch Chicken Pasta

Ingredients:

• 1 lb mostaccioli or other short pasta
• 6 strips bacon, diced (pre-cooked or “bacon bits” will work)
• 1 Tbsp butter
• 2 boneless skinless chicken breast halves, cut into bite-sized pieces
• 2 Tbsp all-purpose flour
• 1 packet ranch dressing mix
• 2 cups milk
• 1 cup shredded cheddar cheese
  
• salt and pepper to taste

Instructions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp.
3. Remove from pan onto paper towels. D
4. rain all but one tablespoon of bacon drippings from the pan.
5. Season the chicken with salt and pepper.
6. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet.
7. Cook until tender, no longer pink, and slightly browned.
8. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly.
9. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly.
10. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
11. Taste for seasoning and adjust as needed.
12. Serve each plate of pasta with more bacon sprinkled over the top. 

** Green onions would also be a delicious topping.

Italian Lemon Butter Shrimp

Ingredients:

• 1 1/2 lb. medium shrimp (leave the shells on)
• 1 stick butter
• 1 lemon, sliced thinly
• 1 package dry Italian seasoning mix

Instructions:

1. Preheat over to 350°F and line a large baking sheet with aluminum foil.
2. Rinse shrimp under cool, running water.
3. Place butter in the center of the foil-lined sheet.
4. Place sheet with butter on it into oven until it melts (approx. 5 to 8 minutes).
5. Remove from over and arrange lemon slices on top of melted butter.
6. Lay shrimp on top of lemon slices.
7. Sprinkle entire package of Italian dry seasoning mix evenly over shrimp.
8. Back for 8 minutes, then turn shrimp over with tongs.
9. Season with salt and pepper.
10. Return to over and back another 7-8 minutes.
11. Enjoy.

Triple Chocolate Mousse Cake

1. For the chocolate cake layer:

• 1 stick (112 g) unsalted butter
• 1 1/3 cups (257 g) sugar 
• 1/2 cup + 2 tablespoons (56 g) cocoa powder
• 2 large eggs
• 2 oz (56 g) dark chocolate, melted
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 1/4 teaspoon (1 g) salt
• 1/2 cup (118 ml) water
• 1/2 cup (118 ml) milk

2. For the dark chocolate mousse:

• 1 teaspoon (3 grams) powdered gelatin 
• 2 tablespoons water
• 1/2 cup (105 g) whole milk
• 6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
• 1 1/4 cup (280 g) heavy cream

3. For the white chocolate mousse:

• 1/2 cup (105 g) whole milk
• 6 oz (175 g) good quality white chocolate
• 1 teaspoon (3 grams) powdered gelatin 
• 2 tablespoons water
• 3/4 cup (180 g) heavy cream

4. For the chocolate glaze and sauce:

• 4 oz (112g) dark chocolate, finely chopped
• 1/2 cup (80g) heavy cream 
• 3 tablespoons light corn syrup
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract

5. For the chocolate crunch:

• 1 cup Rice Crispies cereal, or similar rice cereal
• 2 oz (56 g) dark chocolate

Chocolate Cake Layer:

Step 1: Preheat over to 325° F.

Step 2: Melt the chocolate. (I chop it up finely and then microwave it in 30-second intervals; chocolate burns really easy though so remember to stir every 30 seconds and keep your eye on it.)

Step 3: Using a tabletop or handheld electric mixer, beat the butter, sugar, and cocoa powder together on medium high speed until smooth, creamy and fluffy, about 3 minutes.

Step 4: Add the eggs, one at a time, until each one disappears into the mix.

Step 5: Pour in the melted chocolate and mix. (Hopefully, by now your chocolate came down in temperature a little. It should feel like a warm bath. If it’s too hot, it might melt the butter, and that’s no good. If it’s too cold, it might re-solidify into little bits when it hits the cold bowl. So, warm. We want it warm.)

Step 6: In a medium bowl, stir together the dry ingredients, which include flour, baking powder, baking soda and salt.

Step 7: Combine the milk and the water and microwave until hot, about 45 seconds. (Like a “too hot” bath.)

Step 8: On low speed, mix dry ingredients into mixing bowl with wet ingredients until MOSTLY combined, and then, with the machine still running, pour in the hot water/milk mixture.

Step 9: Pour it into a 18″ x 13″ sheet pan that’s been first sprayed with nonstick cooking spray and lined with parchment. (You can use any sized sheet pan with high sides — just pour in enough batter to come about halfway up the sides. If you have leftover batter, you can pour it into greased muffin tins, and bake mini cakes as well.)

Step 10: Bake for about 18 minutes.

Step 11: Let the cake cool to room temperature. (Cake layer can be made a day ahead.)

Step 12: Cut a cake circle with each ring mold, regardless of which size you’ve decided to use.

Dark Chocolate Mousse Layer:

Step 1: Sprinkle gelatin evenly over a small bowl with the water and let it sit.

Step 2: In 5 minutes, it’ll have soaked up the liquid and will look gelatinous.

Step 3: Next heat up the milk to a simmer in a small sauce pan. (Stay close so it doesn’t boil all over.)

Step 4: Turn OFF the heat and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. (It’ll look like there’s nothing more than milk.)

Step 5: Pour this milk/gelatin concoction over the finely chopped chocolate and let it rest for 2 minutes. (The heat from the milk will melt down the chocolate.)

Step 6: Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. (Don’t let it reach room temperature or the gelatin may start to set up.)

Step 7: Now, with a clean whisk, whip the cream. A soft peak is perfect. This texture is easiest to fold into the chocolate.

Step 8: Scoop about a third of the whipped cream into the chocolate. Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.

Step 9: Add the rest of the whipped cream, and gently fold that in.

Step 10: Pour the mousse into the waiting molds, filling them about halfway, without dripping on the insides of the molds.

Step 11: Put the whole tray in the freezer while you make the white chocolate mousse.

White Chocolate Mousse Layer

Step 1: Sprinkle gelatin evenly over a small bowl with the water and let it sit.

Step 2: In 5 minutes, it’ll have soaked up the liquid and will look gelatinous.

Step 3: Next heat up the milk to a simmer in a small sauce pan. (Stay close so it doesn’t boil all over.)

Step 4: Turn OFF the heat and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. (It’ll look like there’s nothing more than milk.)

Step 5: Pour this milk/gelatin concoction over the finely chopped chocolate and let it rest for 2 minutes. (The heat from the milk will melt down the chocolate.)

Step 6: Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. (Don’t let it reach room temperature or the gelatin may start to set up.)

Step 8: Scoop about a third of the whipped cream into the chocolate. Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.

Step 9: Add the rest of the whipped cream, and gently fold that in.

Step 10: Pour the mousse into the waiting molds, most of the way up. Leave some space on top, about 1/8″ – 1/4″ for the chocolate glaze. Pop the tray back into the freezer while you make the glaze and garnish.

Garnish:

Step 1: Melt the chocolate in a medium sized bowl by nuking it in a microwave. Start with 30 seconds, stir, then continue with 20 second intervals until it’s completely melted.

Step 2: Add the cereal and stir until completely coated.

Step 3: Spread it all out on a parchment-lined sheet pan, keeping it in little flat clusters. This way, the cereal bits touch each other, and can dry in chunks. Pop it in the fridge to set up.

Note: This keeps in the fridge for weeks. Once the chocolate sets up, you can break this up and keep the pieces in a small plastic container.

Chocolate Sauce/Glaze:

Step 1: Pour the heavy cream, corn syrup and oil into a microwave-proof cup and nuke until almost boiling (you might be able to see it gurgling in the cup), about 45 seconds. (It will look curdled but pay it no mind. Stir it up to blend.)

Step 2: Pour over the chocolate and allow to sit for a minute to melt it all.

Step 3: Whisk everything until completely smooth.

Step 4: Wait until the sauce cools to lukewarm (so it doesn’t melt down the mousse), and carefully pour sauce onto the tops of your molds. It’s going to start setting almost immediately on contact from the cold, so work fast.

Note: You can store this in the fridge for up to a week, but it will firm up. To bring it back to its liquid splendor, microwave it in 30-second intervals and stir between each nuking until it’s saucy.

Step 5: Back into the freezer they go for at least 4 hours, to fully set.

Note: Once set, if you plan to keep them frozen for a while, be sure to wrap the tray very well to keep the cakes from absorbing strange freezer flavors.

To Serve:

Note: The day you want to serve them, you can unmold the number you need. They come out of the rings more cleanly when frozen.

Step 1: Remove from freezer.

Step 2: Roll them around in the palms of your hands for a minutes. The heat helps release them.

Step 3: Treat them like a push-pop, and gently press them out. They have a tendency to slip out and land with a thud on your tray, so go slowly.

Step 4: Keep them uncovered in the fridge while they defrost. It probably takes a couple of hours to defrost something of this size. (Don’t let them sit in the fridge for more than a day. The longer a gelatin-based dessert sits in the fridge, the more rubbery it becomes.)

Step 5: Right when you’re ready to serve, warm the chocolate sauce in the microwave for 30 seconds, give it a stir and pour some in your dish.

Step 6: Carefully place a cake in the center, handling it as little as possible to avoid getting grubby fingerprints all over it.

Step 7: Adorn the top and sides with some crunch pieces. Enjoy!

Coffee-rubbed Pork Tacos

• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons ground coffee
• 2 pieces pork tenderloin, each about one pound
• 12 tortillas (ideally homemade corn tortillas with a hint of chocolate)
• pickled onions or diced red onions, to taste
• Cotija cheese or other Mexican cheese, to taste
• fresh cilantro, to taste
• limes, for garnish

Step 1: Place the pork in a baking dish.

Step 2: In a small bowl, mix the cayenne pepper. kosher salt, pepper, cumin, cinnamon, garlic powder, onion powder, and ground coffee.

Step 3: Rub spice mix on all sides of the meat.

Step 4: Cover the baking dish and refrigerate for a minimum of two hours.

Step 5: Remove from the refrigerator and bring to room temperature (about twenty minutes).

Step 6: Heat a large heavy-bottomed skillet (preferably cast iron) on high heat.

Step 7: Add meat to skillet and cook for seven minutes.  Do not touch the meat during this time.

Step 8: Flip the meat and cook for six minutes.  Again, do not touch the meat while it cooks.

Step 9: Remove the skillet from the heat.

Step 10: Cover and let sit for five minutes.

Step 11: Remove meat from the skillet and let rest for five minutes.

Step 12: Thinly slice the meat and serve on warm tortillas topped with pickled onions, crumbled Cotija cheese, and cilantro.

Step 13: Garnish with lime wedges.

Honey-Ginger Chicken Bites

• 2/3 cup honey
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 2  tablespoons cider vinegar
• 2 tablespoons low-sodium soy sauce
• 2  teaspoons dark sesame oil
• 1  teaspoon grated orange rind
• 1  teaspoon Worcestershire sauce
• 4  garlic cloves, minced
• 1 1/4  pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
• Cooking spray
• 1  teaspoon salt
• 1/4  teaspoon black pepper
• 2  teaspoons cornstarch
• 2  teaspoons water
• 2  teaspoons sesame seeds, toasted (optional)

Step 1: Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well.

Step 2: Add chicken; seal and toss to coat.

Step 3: Refrigerate at least 2 hours or overnight, turning occasionally.

Step 4: Preheat oven to 425°.

Step 5: Remove chicken from bag, reserving marinade.

Step 6: Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray.

Step 7: Sprinkle chicken with salt and pepper.

Step 8: Bake at 425° for 20 minutes, stirring once.

Step 9: While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.

Step 10: Place marinade in a saucepan; bring to a boil.

Step 11: Cook 3 minutes; skim solids from surface.

Step 12: Combine cornstarch and water in a small bowl; stir with a whisk.

Step 13: Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.

Step 14: Remove from heat; pour glaze into a large bowl.

Step 15: Preheat broiler.

Step 16: Add chicken to glaze; toss well to coat.

Step 17: Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice.

Step 18 (optional): Sprinkle with sesame seeds, if desired.

Crockpot Philly Cheesesteak Sandwhiches

• 1 pound sliced tri-tip
• 1/2 sliced onion
• 1 red, green, yellow or orange bell pepper
• 1/4 cup of white wine
• 1 tbsp Worcestershire sauce
• favorite cheese

Step 1: Dump sliced meat into crockpot.

Step 2: Add sliced pepper and onion.

Step 3: Add white wine and Worcestershire sauce.

Step 4: Spoon meat onto sliced french rolls or other favorite bread.

Step 5: Bake at 400°F for 12-15 minutes, or until cheese is melty.

Step 6: Enjoy.