Category: Types of Foods

Posted in - Poultry, Healthy Eating

Wellness Wednesdays: Light & Zesty Lemon Chicken

Posted on by Northerly Nosh

Light and Zesty Lemon Chicken

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I4 chicken breasts
2 large onions
3-5 cloves of garlic
2 lemons
3 egg yolks
Pasta or rice
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 chicken stock cube
1/2 teaspoon ground black pepper

Prep Day: Finely chop onions and crush garlic. Label, package and freeze. Chop chicken, label, package, and freeze.

Serve Day: Put pasta or rice on to boil. Fry onion and garlic soft in olive oil. Add chopped chicken, coriander, pepper, ginger, zest of both lemons. Dissolve stock cube in 1/3 pint of hot water. When chicken is thoroughly cooked, add stock. Squeeze juice of both lemons into a small bowl. Add remaining lemon flesh to chicken. Add 3 egg yolks to lemon juice and whisk with fork. Just prior to pasta being cooked add egg yolk & juice to chicken. The mixture will now thicken after 2 minutes or so. Serve pasta or rice on plate then cover with zesty lemon chicken.

I added some cherry tomatoes and parm.

Posted in - Red Meat, Budget Friendly

Money Saving Mondays: Pizza Burgers

Posted on by Northerly Nosh

Pizza Burgers

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Serves 6-8

2 lbs of lean hamburger – $7.75
2 small cans of Red Gold tomato paste – $1.10
2 T of Italian seasoning blend – $.20
1 tsp of granulated garlic – $.05
pinch of red pepper flakes
package of sliced mozzarella cheese – $1.88
package of whole wheat deli buns – $2.19
1/3 lb of thinly sliced Boars Head pepperoni – $2.13
1 green pepper,sliced – $.88
1 sweet onion, sliced – $.59
8 oz of sliced mushrooms – $1.00
salt and pepper to taste

Cost Per Serving: $2.20
Total Cost: $17.57

Prep Day: Brown meat, drain and add the tomato paste. Stir to blend and add the seasonings.
Allow to cook through, 5-7 minutes. Cool, package, label freeze.

Serve Day: Sauté the peppers, onions and mushrooms until soft yet still a bit of firmness to them. Reheat burger meat. Split open the buns and layer the ingredients as you see fit. Just like pizza on a bun!

Posted in - Pork, Breakfast

Sunday Brunch: Eggs Benedict Toast Cups

Posted on by Northerly Nosh

Eggs Benedict Toast Cups

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12 English muffins
12 round slices Canadian (back) bacon
1 T extra virgin olive oil
1 tsp coarse ground black pepper
1 pk Hollandaise Sauce
1/2 cup butter
1 cup milk
6 large eggs

Prep Day: Preheat oven to 425. Prepare a non stick 12 cup muffin tin with non-stick cooking spray.

Split English muffins in half and roll each half thin with a rolling pin. Place each thinly rolled half into the prepared muffin tin until all 12 cups are filled and bake for 10 minutes.

Prepare the hollandaise sauce according to package directions. Pour into a bowl and cool to room temperature.

Sprinkle the back bacon with pepper and fry in extra virgin olive oil in a non-stick pan over medium high heat until it begins to brown slightly (about 1 minute per side). Cut each back bacon round into quarters and place in the toast cup.

Whisk the six eggs and then add 1/2 cup of the cooled hollandaise sauce and continue to whisk until smooth.

Gently scramble over medium high heat in a non stick pan coated with cooking spray until beginning to go fluffy and just barely cooked. Remove from heat.

Spoon an equal amount of egg into each toast cup over the ham and then spoon the remaining hollandaise sauce over all. Let cool, cover with plastic wrap, and refrigerate until ready to bake.

To Freeze: place on a baking sheet in the freezer until frozen through and solid. Remove to freezer bags. These will keep up to 2 months.

Serve Day: Bake from the refrigerator in a 375 oven for 8-12 minutes until bubbly and golden, or for a less crispy cup, microwave on high for one minute.

If baking from frozen, bake in a 375 oven for 17-20 minutes until bubbly and warmed through.