Mongolian Beef Stir-Fry

I hope everyone has been enjoying the summer weather! It’s been great to be able to swim, go for walks outside, grill, and just generally forget that snow exists. However, I’ve been a little lax with making new recipes because it’s hot and I don’t always feel like cooking. So I’ve been defrosting a lot of meals or making quick kebabs on the grill. I made this recipe a little while back and want to share it! It was from the Skinnytaste Cookbook and, like all the other recipes in there, it was delicious! I added some stir fry veggies, served it over rice, and it was so yummy – tasted like take-out!

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Mongolian Beef Stir-Fry

Adapted from: Skinnytaste Cookbook

Ingredients:

  • 3/4 tbsp cornstarch
  • 3/4 tbsp rice vinegar
  • 3/4 lb. stew beef, cut into small pieces
  • 1 tbsp fresh ginger, diced
  • 1 tbsp cashews, chopped
  • 1 bag frozen broccoli florets (about 4 cups)
  • 1 bag frozen stir fry veggies (about 5 cups)
  • 1 tbsp minced garlic
  • 4 tbsp soy sauce
  • 1/8 cup brown sugar
  • 5 tsp toasted sesame oil
  • 2 cups brown rice, cooked

Directions:

1.) In a small bowl, whisk together the cornstarch, 1 tbsp soy sauce, the rice wine, and 1 tsp sesame oil. Add the beef, coat with marinade, and let sit at room temperature for 30 minutes. While that is marinating, dice the ginger and chop the cashews. Steam the frozen (or fresh if desired) veggies.

2.) Once beef is done marinating, heat a large skillet over high heat and add 3 tsp sesame oil and the beef with marinade. Cook until browned on all sides. Transfer to a plate.

3.) In the same skillet, heat the last 2 tsp of sesame oil and add garlic, ginger, and cashews. Cook about 30 seconds, then add the veggies, brown sugar, and remaining soy sauce for about 1 minute. Then add the beef and stir to mix well. Serve 1/4 of the beef mixture over 1/2 cup brown rice.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 400
Fat 12 g (3 g saturated)
Fiber 6 g
Carbs 45 g
Sodium 913 mg
Protein 27 g

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Shrimp Parm Over Spaghetti Squash

It feels like forever since my last post – I’ve been busy busy! I have finals this week, so I am beyond ready for summer to begin. I also found my own apartment – yay! However, I move in this weekend, so I have been scrambling to find time to both study and pack; not easy. Therefore I have been relying on salads and freezer meals recently…a pat on the back to me for, at some point, making extra food and stashing it in the freezer! However, at the beginning of last week I made this yummy shrimp parm recipe. Another delicious and easy recipe from Gina at Skinnytaste! I decided to make spaghetti squash to go with it; however, she used zucchini noodles, or you could use your favorite pasta! I doubled the original recipe so I would have enough for the week. I also added pesto to a few of the leftovers and it was really good, so I may add that next time when I cook the sauce. My spaghetti squashes made a lot of cooked “spaghetti” so I made each serving of shrimp over 2 cups, which was very filling, but feel free to adjust that to your liking. Enjoy!

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Shrimp Parm Over Spaghetti Squash

Adapted from: Skinnytaste

Ingredients:

  • 1 lb jumbo raw shrimp (buying peeled/deveined will save you time! Sadly, I did not do this)
  • 10 cups spaghetti squash, baked (about 5.25 lbs raw)
  • 1 egg
  • 1/3 cup whole-wheat breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 2 tbsp panko breadcrumbs
  • olive oil cooking spray
  • 1 28 oz can crushed tomatoes
  • Italian seasoning and salt, to taste
  • 5 tbsp shredded mozzarella cheese
  • 2.5 tbsp shredded parmesan cheese

Directions:

1.) Prepare spaghetti squash – see here for instructions!

2.) Preheat oven to 450 F. Spray a glass baking dish or cookie sheet with oil.

3.) In a small bowl, whisk the egg. In another bowl, mix the breadcrumbs, panko, and grated parmesan. Dry the shrimp, then dip each one in egg and  roll in breadcrumb mixture until fully coated. Place shrimp on baking dish and spray them with oil.

4.) Bake until golden brown, crispy, and cooked through, about 20 minutes, turning the shrimp over about halfway through.

5.) While shrimp are cooking, heat the crushed tomatoes in a small saucepan over medium heat until bubbly. Add Italian seasoning and salt, to taste. Once shrimp are done, serve over spaghetti squash and top with sauce, mozzarella, and shredded parmesan.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 292
Fat 6 g (2 g saturated)
Fiber 8 g
Carbs 36 g
Sodium 741 mg
Protein 26 g

Skinny Chicken Enchiladas

So once again, we started off the week snowed in! We are running out of places to put it all, so I’m ready for it to stop any time now. I’m also getting tired of shoveling and my car sliding all over the place. Is it summer yet? At least it’s given me some time to whip up some new recipes!

Yet again I looked to The Skinnytaste Cookbook for inspiration, and once I saw these enchiladas I looked no further. Yummy Mexican food…but better for you…need I say more? These were delicious and the recipe made 8 enchiladas, so I froze half to enjoy another time – win win! I made a side of Mexican rice to go with them and it was the perfect meal.

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Skinny Chicken Enchiladas

Adapted From: The Skinnytaste Cookbook

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato or marinara sauce
  • 1/3 cup reduced-sodium chicken broth
  • 10-12 oz chicken breast tenderloins, cooked and shredded
  • 1/4 cup plus 1 tbsp fresh cilantro, chopped
  • 1 tsp chili powder
  • 1 tbsp cumin
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • Cooking spray
  • 8 whole-wheat tortillas
  • 1 1/2 cups enchilada sauce
  • 1 cup shredded reduced-fat Mexican cheese
  • Fat-free plain Greek yogurt, guacamole, or other toppings (optional)

Directions:

1.) Preheat oven to 400 F. Heat olive oil over low heat in a skillet or Dutch oven. Add the onion and garlic and cook until soft, stirring frequently.

2.) Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of cilantro, seasonings, and salt. Simmer for about 5 minutes and remove from heat.

3.) Spray a 13×9 glass baking dish with cooking spray. Put about 1/3 cup of chicken mixture into each tortilla, roll them up, and place seam side down in baking dish.

4.) Pour enchilada sauce over the enchiladas and sprinkle with the cheese. Cover the dish with foil and bake for about 25 minutes, or until cheese is melted. Serve enchiladas with a side of Mexican rice (recipe below) and top with Greek yogurt, guacamole, avocado, etc. and enjoy!

Nutrition Info (Per enchilada, without toppings, from My Fitness Pal):

Calories 302
Fat 12 g (2 g saturated)
Fiber 5 g
Carbs 31 g
Sodium 785 mg
Protein 20 g

Mexican Rice

Ingredients:

  • 2 cups brown rice, cooked
  • 1 cup frozen corn (I used roasted corn from Trader Joe’s)
  • 1 tsp cumin
  • 1 tbsp fresh cilantro, chopped

Directions:

1.) Mix all ingredients together in a bowl. Serve warm as a side for the enchiladas!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 141
Fat 2 g (0 g saturated)
Fiber 3 g
Carbs 29 g
Sodium 0 mg
Protein 4 g

Lightened-up Broccoli Mac and Cheese

So it’s snowing as I type this. Welcome to New England winters! Therefore, it’s the perfect time for comfort food. This week I made another recipe from The Skinnytaste Cookbook (of course): Skinny Broccoli Mac and Cheese. I made it with whole wheat pasta to add some healthy whole grains and fiber. It was delicious and a very filling meatless dish, but I assume it would also be good with some bacon or chicken (maybe next time 🙂 ). Enjoy!

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Lightened-up Broccoli Mac and Cheese

Adapted from The Skinnytaste Cookbook by Gina Homolka

Ingredients:

  • 1 12 oz. bag broccoli florets (I use Steamfresh so I can steam them right in the microwave!)
  • 12 oz. whole wheat pasta
  • 2 tbsp. butter (I use Earth Balance Organic)
  • 1/3 cup onion, diced
  • 1/3 cup all-purpose flour
  • 2 cups skim milk
  • 1 cup reduced-sodium chicken broth
  • 2 1/2 cups shredded cheddar cheese (I used 1 1/2 cups reduced fat and 1 cup regular)
  • 1/4 cup whole wheat bread crumbs

Directions:

1.)  Preheat oven to 375 F. Spray a 9 x 13 baking dish with oil.

2.) Steam broccoli in the microwave. Cook pasta, drain, and set aside.

3.) In a large skillet (or I used my Dutch oven) melt butter over medium-low heat. Add onion and cook until soft.

4.) Add flour and cook for 1 minute, then whisk in milk and broth. Increase heat to medium-high and whisk until it boils. Cook until sauce gets smooth and thick.

5.) Season with salt and pepper and remove pan from heat. Stir in cheddar until it is melted, then add in the broccoli and pasta and stir.

6.) Pour mixture into the baking dish and top with bread crumbs. Bake for 18-20 minutes, then turn oven to broil and cook until breadcrumbs are golden brown (keep an eye on it so it doesn’t overcook!)

Nutrition Info (Per serving, from My Fitness Pal):

Calories 457
Fat 13.8 g
Fiber 6.7 g
Carbs 57 g
Sodium 601 mg
Protein 21.5 g