{Dinner Last Night: Thai Chicken Pizza}

Last night was pizza night at the Hansens. But not just your average slice of pie, I tried my hand at a Thai-inspired recipe I found in an old issue of Eating Well! Take that, Pinterest. It was quite a stretch from our typical pizza combos, but delicious nonetheless and certainly one we'll make again. A nice change up and definitely a hit with our little one, who licked the crust clean of its savory peanut sauce!

Thai Chicken Pizza
Recipe from Eating Well Magazine circa 2007

Ingredients
20 ounces prepared whole-wheat pizza dough, (or you could prepare from scratch)
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast, trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese

Method

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
6. I also added a touch of crushed red pepper and fresh cilantro just before serving. Enjoy!

{Foodie Week} Baked Chicken Tacos

Truth be told, today's recipe came to be one evening because I planned to make chicken enchiladas, but started dinner really late and realized I didn't have all the ingredients I needed to make the enchilada sauce (we'll just chalk that up to mommy brain!). And so it morphed into the next best thing, baked chicken tacos! And lucky for us, they came out quite tasty. I love when that happens!

Baked Chicken Tacos

Ingredients

2 boneless, skinless chicken breasts
1 jalapeno, diced and seeded
1/2 can black beans, no salt added
1/2 can corn, no salt added
1/2 cup salsa
8 small corn tortillas
1/2 cup shredded cheese
olive oil
taco seasoning
sea salt
fresh ground black pepper

optional for serving
salsa
avocado
cilantro
sour cream


Directions

1. Preheat over to 375 degrees.
2. Season chicken with taco seasoning, sea salt and fresh ground pepper, to taste. Heat olive oil in a non stick pan over medium-high heat. Cook chicken about 5 minutes on each side.
3. Shred cooked chicken breasts using two forks to separate the meat.
4. Layer each tortilla with shredded chicken, beans, corn, jalapeno and salsa and place in a rectangular dish.
5. Once all the tortillas are filled and placed snugly in the baking dish, sprinkle each individual taco with shredded cheese.
6. Place baking dish in the oven for 15-20 minutes, until cheese is melted and tacos are heated through.
7. Serve immediately and top with salsa, sliced avocado, sour cream and fresh cilantro.

{Just for the record, this heaping plate was my husband's}

{Foodie Week} Roasted Mushroom Quinoa

Today's recipe is a side dish and the star of the show is one of my favorite grains, quinoa! Simple to make and mild enough to serve aside most any dish, this is one of those recipes I will definitely serve over and over again!

Quinoa is a nutritional powerhouse, high in protein, iron and calcium and extremely versatile. In fact, on numerous occasions I've served it for breakfast! There are so many delicious ways to prepare quinoa, though I am partial to the addition of meaty mushrooms!

Now forgive me for the lack of green in my photos, as I didn't have fresh parsley on hand so I substituted dried parsley. It was still delicious. No, make that perfect. It was quinoa perfection.

 And p.s., served hot or cold, these leftovers are delish!!

Roasted Mushroom Quinoa
recipe from Clean Eating magazine

Ingredients

1 lb cremini mushrooms
2 cloves garlic
1 large shallot
1 Tablespoon olive oil
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1 cup quinoa (I used a combo of red and white quinoa)
1 loosely packed cup fresh parsley leaves, roughly chopped


Directions

1. Preheat oven at 425 degrees. On a large baking sheet spread mushrooms, garlic and shallot. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bake, using a spatula to toss once or twice, for 25 to 30 minutes, until mushrooms are dark brown and tender and garlic and shallots begin to crisp.
2. Meanwhile, prepare quinoa according to package. (Here's a great website with instructions if you're not familiar with cooking quinoa)
3. In a large serving bowl, combine mushroom mixture and quinoa. Sprinkle in parsley and toss to combine. Serve immediately or refrigerate and serve cold.

{Foodie Week} Coconut Breakfast Pudding with Sauteed Nectarines

Happy Monday, friends! I've got a special treat for you this week: it's Foodie Week here at HWTH! I recently realized how little I've posted in the recipe arena and I'm here to remedy that! We have indeed been cooking up some new flavors lately, as well as our tried and trues, but some of them have really stood out and I'm here to share them with ya! Enjoy the five new recipes I've got this week and let me know what you think!

This first one is quite possibly the very best variation of oatmeal I've ever tasted. It's creamy and comforting and infused with some of my favorite flavors! Definitely a keeper and will likely be showing up on my next brunch menu.

Don't be fooled, while they may look fancy, these oats are simple enough to make on any given Tuesday! Just a word to the wise, as tempting as it may be to skip the overnight soaking of the oats, I promise it's worth it as the subtle coconut infusion really gives this recipe that extra something special. This dish even gets my non-breakfast eating husband on board with oatmeal, and that's saying a lot!

Coconut Breakfast Pudding with Sauteed Nectarines 
recipe from Whole Living

Ingredients

2/3 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 cup Unsweetened Almond Milk
1/8 teaspoon ground cinnamon
Pinch of coarse salt
2 teaspoons coconut oil
2 nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup unsweetened large coconut flakes, toasted

Directions

1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
   
2. Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.
   
3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
   
4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.
   

{Mason Jar Parfaits}

 

In an effort to be better prepared with her food, my mom was inspired to make these mason jar parfaits as a quick, on-the-go snack. Upon seeing them in her fridge last week I was instantly smitten and couldn't pass up sharing the cute idea with you!

As it is a passion of mine to make and prepare good meals and snacks so they are readily available, I love how quick and easy these would be to pack in your lunch or to grab for a snack. Simply make sure the lid is snug and they will keep in the fridge for up to a week.

But as I thought more about them, I fell completely in love with the idea of serving them at a brunch themed party or shower! You could simply serve a topping like homemade granola or nuts on the side (so they don't get soggy) for people to add themselves. Of course, it wouldn't hurt to add some sweet ribbon or twine around the jars for a pop of color!

Thanks Mom, for this sweet and simple idea!

To make:

Fill each mason jar with about 1-2 teaspoons of honey. Next, fill with about 1/2 cup plain Greek yogurt. Top with fresh, seasonal berries.

A Simple Salad and a Dressing

I am officially a salad convert and I have this delicious new Bolthouse Farms Yogurt Dressing to thank for it! When Sunday's leftover turkey tacos turned into a taco salad for lunch yesterday, this Salsa Ranch Yogurt Dressing was just the ticket to a full-flavored, healthy meal!

Since most dressings carry a load of unnecessary calories, fat and sugar, I tend to stick with an olive oil/vinegar combo or a low-cal Italian dressing, which admittedly can get boring pretty quickly (can I get an amen!). But with just 45 calories per 2 tablespoons, no added sugar, preservatives or artificial colors and other delicious flavors like Classic Ranch, Zesty French and Chunky Blue Cheese, salads just got a lot more interesting!

Shiitake Hot & Sour Soup

I happened to catch an episodes of Dr. Oz while my girl was napping last week. While I'm not typically into daytime TV, I'm glad I stumbled upon this episode because it gave me some great recipe inspiration, including this one I whipped up for dinner last Saturday. This soup contains several immunity boosting ingredients like mushrooms, onion, ginger and garlic, making it a perfect cold and flu fighter.  Plus it's got a definite kick, making it a winner with my husband!

I would only make the following changes next time to make it even better: 1) reduce the amount of lemon juice by about 2 Tbsp, and 2) add some Chicken Bullion to enhance the depth and flavor.In my personal opinion, it would take this recipe from great to superb!

Shiitake Hot and Sour Soup
Recipe  from Dr. Oz

1 tbsp grapeseed oil
1 jalapeño, minced with seeds
1 tbsp minced ginger
1 tbsp minced garlic
2 bunches scallions, green and white parts sliced, 2 tbsp greens reserved
1 lb shiitakes, stems removed and tops 1/4-in sliced
2 1/2 quarts chicken stock or low-sodium chicken broth
2 tbsp naturally brewed soy sauce
Juice and zest of 2 lemons
1 block silken tofu, cut into 1/2-inch cubes
2 cups shredded carrots
Freshly cracked black pepper

Directions
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened.

Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.

Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.

Broiled & Spiced to Perfection

Here in California, we've been enjoying some unseasonably gorgeous weather! But despite the sunshine, we've been eating lots of cozy, wintry meals. Take for example, breakfast this morning (and most mornings these past two weeks!); broiled spiced grapefruit. I just love the warm flavors this method adds to this yummy member of the citrus family! Plus, it's a delicious way to get that extra dose of vitamin C during this cold and flu season!

Wherever home may be for you, I hope you're staying warm and healthy! Happy Wednesday!

Broiled Spiced Grapefruit
serves 1
1/2 grapefruit
1 T pure maple syrup
1/2 tsp best quality vanilla
pinch each ground cinnamon, nutmeg and cardamom

Do You Quinoa?

Experimenting with different grains is one of my favorite ways to add a little flare to our meals (a trait I like to thank my college years for!).  One of my personal favorites is quinoa for its versatility and hearty texture. Thankfully, I have a husband who is always willing to try new recipes I come across, like this simple side we had last night!

It was a delightful blend of warm, spicy undertones and that sweet bite for balance. Perfect aside grilled pork chops and a spinach salad!

What's your favorite grain?  Any must-try recipes? Do tell...

Quinoa and Avocado Salad
recipe adapted  from cookingquinoa.net

3 T dried cranberries
2 T dried apricots, diced
3 cups cooked quinoa (learn to cook the perfect quinoa here)
1 lemon
3 T extra virgin olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp sweet paprika
2 cloves garlic, minced
1/2 tsp sea salt
1 avocado, pitted and cut into chunks
3 T almonds, coarsely chopped

Grate the zest of the lemon and squeeze the juice into a small bowl. Whisk with olive oil, coriander, cumin, paprika, garlic and salt.
Toss cooked quinoa with cranberries and apricots. Add avocado and almonds and toss with dressing. Season with additional salt and pepper as desired.

Greek Fever

If there was one thing I could change about my husband's taste, it would be this: that he liked shrimp...and feta. Two things I love and he happens to hate! (I know, I know, my life is so tough :)

It's for this reason that I rarely make one of my favorite Cooking Light dishes. But because I adore him exactly the way he is, I concede and only make this particular meal when a) He won't be home for dinner, or b) I also make something else that only he likes (ie: Polska Kielbasa...ick!).

And as you have probably figured out, I recently had one of the above case scenarios because I was able to whip up said dinner and decided it was a must share. You might even love it as much as I do and consequently make it more often than I find myself doing...in which case you should invite me over and we can love on it together;)

Without further ado, I give you, Greek-Style Scampi ~

Greek-Style Scampi
 Recipe from Cooking Light
serves 6

1 tsp olive oil
5 garlic cloves, minced
3 cans whole tomatoes (no salt added), drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1 1/4 lbs. large shrimp, peeled and deveined
1 cup crumbled feta cheese
2 Tbsp fresh lemon juice
1/2 tsp freshly ground black pepper

Preheat oven at 400 degrees.
Heat oil in a large Dutch oven over medium heat. Add minced garlic and saute 30 seconds. Add tomatoes and 1/4 cup parsley; reduce heat and simmer 10 minutes. Add shrimp; cook for 5 minutes. Pour mixture into a 13 x 9-inch baking dish and sprinkle with feta cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice and parsley.
Serve alone or over some whole wheat pasta. I happen to love it over some angel hair!

Stuffed

I'm happy to say, I've found my favorite recipe for stuffed peppers! And surprisingly enough, it came from Food Network star, Emeril Lagasse. His recipes don't usually strike my fancy, but this one hit the spot perfectly! I made a few tweaks of my own, like using all turkey instead of the combo of pork and beef he originally calls for and substituting green bell peppers with red, because, well, we just like their flavor better. You could also replace the brown rice for any grain you have on hand. Oh the possibilities!

Stuffed Bell Peppers

original recipe from Emeril Lagasse

6 red bell peppers, tops cut away and seeds removed
2 tablespoons canola oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1 pound lean ground turkey
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked brown rice
8 ounces tomato sauce
Water

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the turkey, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for a few minutes before serving.

Stir-fry Savvy

Back in college, I cooked stir fry all.the.time.! We loved it, but for some reason it's been a while since this favorite has appeared on our menu. Though for the past three days I've had a craving, so on our meal plan it went. I was delighted!

You should know, this post isn't going to be about a one-of-a-kind combination of asian flavors. In fact, any novice cook could probably whip up these ingredients with some success. What I do have to offer is a perfected technique and I would love to share!

You should know that I came to these stir fry conclusions by my own trial and error in my early cooking days and I'm all the wiser for those mishaps. And thank goodness, because now I can whip up a delicious stir fry anytime the mood strikes.

Ingredients:
1 lb Pork loin
2 bell peppers (mixed colors)
1 red onion
2 cups mushrooms
Favorite asian marinade/sauce like Yoshida's
Sesame seeds
Oil (I prefer canola, but peanut works great too)
Brown rice

Method:

1. If using pork, it is really important to marinade your meat. I like to marinade overnight to ensure the flavors are absorbed well.
2. Next you want to prep your vegetables. Slice peppers and onions and make sure mushrooms are washed well. To save yourself some hassle while cooking, go ahead and toss some marinade/sauce with your veggies and coat nicely.
3. Take your meat out of the marinade and slice into super thin pieces. It will cook faster and retain a lot of moisture this way.
4. Now the most important step: place your wok (or similar style pan) on high heat, letting the pan get really hot. Add a few teaspoons of oil, making sure you have chosen one that has a high smoke point so it doesn't burn. Let the oil bead up, 1 minute or less. This will tell you the pan is hot enough.
5. Now you want to toss your meat into the wok, making sure it lays in a thin layer. After about 20-30 seconds, begin tossing the pork with a wooden spoon. Cook until browned and cooked through, about 1-2 minutes.
6. Place the pork on a seperate dish. Now toss your veggies in the wok, using the same method as the pork. You want to be sure not to crowd the pan. If you have too many veggies, just split them in half and cook in two batches. When veggies start to brown, toss the pork back in and mix well. (Note: the veggies will cook down a bit)
7. Serve over brown rice and sprinkle with sesame seeds. Enjoy you perfectly crisp and flavorful meal!

A Twist on Tuna

I've drawn so much inspiration from my new cookbook by Ellie Krieger-I know, I know, I've already said that. But she has some great, simple ideas to spruce up lunches, which I tend to get in a rut over quite often! What can I say, it's my least favorite meal of the day. So I was more than willing to try her take on a tuna sandwich when I looked over the list of somewhat untraditional ingredients. But you must already now that it was a success, otherwise why would I be sharing it?

If you struggle with fresh, new lunch ideas like I do, give this sandwich a shot. You just might be surprised at how well the flavors go together!

A New Twist on Tuna

Inspired by Ellie Krieger's, So Easy

1 can tuna packed in water

1/4 diced green apple

1/2 chopped celery stalk

2 Tbsp chopped dried cherries

1 Tbsp plain non-fat Greek yogurt

Touch of mayo (if you like)

Splash of fresh lemon juice

Hint of Dijon mustard

freshly ground pepper

{Cookbook Love}

After what has felt like a temporary rut in fresh, new meals in my weekly planner, I am newly inspired. Leave it to Food Network star, Ellie Krieger and her new book, So Easy, to leave me feeling completely recharged with healthy meal ideas!

Her food philosophy is right in line with my own and because she is a registered dietician, I can also rest assured that her recipes fit into my clean eating lifestyle.

Ellie's newest book is broken into four parts: breakfast, lunch, dinner and dessert. But she further breaks these catergories into "quick" and "leisurely". How brilliant is that?! So if I am looking for two new breakfast recipes for a busy week and one for a leisurely Saturday morning with my hubby, I know exactly where to look!

And with amazing sounding recipes like her Dutch Baby Pancakes with Peach Compote and Chipotle Orange Glazed Pork Chops, you can bet I'll be making the most of my new cookbook!

A Comforting Carrot Soup

A Sunday evening is the perfect time to try a new carrot soup recipe. I find it especially perfect when someone else (that someone being my mom) has already done the leg work and all I need to do is warm it up, place a couple of paninis on the grill and call it a night. But don't be fooled, as I would have gladly put in the time over my stove to cook up this warm, savory and absolutely perfect soup.

I don't use the word perfect lightly, either. Oh no, it literally pleased my taste buds to no end with it's comforting flavors and gentle creaminess. Like I said, we paired it with rosemary ham and sharp cheddar paninis, but it would easily be a classy accompaniment to a beef tenderloin. And yes, I am already planning its next appearance in our kitchen. That is, after I finish off the rest for lunch today!

Psst-the fact that this soup is so healthy is such a sweet bonus!

Carrot Soup
recipe from Tosca Reno's Eat Clean Diet Recharged

1/4 cup melted coconut butter
1 cup onion, peeled and chopped
6 cups sweet carrots, peeled and coarsely chopped
1 large sweet potato, peeled and chopped
2 cloves garlic, passed through a press
7 cups low-sodium chicken stock
1 tsp freshly ground white pepper
1 Tbsp sea salt
juice of 2 fresh oranges
2 Tbsp fresh ginger, grated

Place coconut butter in dutch oven. Heat over medium-high flame. Add onion and saute until soft. Add carrots, sweet potato and garlic. Cook until vegetables soften. Remove from heat and add chicken stock, pepper and salt. Return to heat over medium-high flame. When boiling, reduce heat and add orange juice and freshly grated ginger. Simmer for one hour. Using and immersion blender, puree soup. Ladle into soup bowls and serve hot.

I also added a bit of chopped chives and a touch of freshly ground pepper. Enjoy!

Squashing all Misconceptions

With Fall comes a wonderful bounty of squash and oh man, do I love squash! This recipe incorporates the fabulous spaghetti variety. And just in case the prospect of cooking with squash intimidates you, listen up: this recipe proves how simple it can be-no nonsense, just quick, easy and wonderful! Don't believe me? Try it for yourself! This dish is so hearty and immensely flavorful, it just may be a new favorite comfort meal!

And might I recommend pairing with a glass {or two} of red wine...

Spaghetti Squash Marinara with Italian Sausage
recipe adapted from Whole Foods

1 (about 3 1/2 pounds) spaghetti squash, halved and seeded
2 links fresh Italian pork sausage, removed from casings
1/2 cup finely chopped yellow onion
1 cup spinach
2 cups prepared classic pasta sauce

Preheat oven to 375°F. Arrange squash in dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands. Meanwhile, heat a skillet over medium heat and cook sausage, breaking into smaller pieces, until almost done, about 5 minutes. Add onion and cook, 6 to 8 minutes more. Add pasta sauce and spinach and simmer 2 to 3 minutes. Portion squash into bowls, top with sauce and serve with garlic bread.

**And might I add, this makes ridiculously good leftovers!

image/WholeFoods