Frozen Yogurt Bark

I saw a few posts online on this whole yogurt bark thing so I gave it a try.  It is a nice cold substitute if you have a craving for ice cream and I like the way you can add a variety of things you have on hand.  It's pretty healthy!

Update:  After eating a few pieces of this, it is really cold on the teeth.  I think I might try to put it in popsicle molds next time as a way to enjoy the flavor a bit more.  I think chopping up the fruit would work for that.

Frozen Yogurt Bark

3 c. plain Greek yogurt

1/4 c. honey

1 t. vanilla extract

Toppings of your choice (sliced strawberries, chocolate chips, granola, blueberries, chopped nuts, swirl in some peanut butter or jam,  whatever!)

Line a baking sheet with parchment paper.

Mix the yogurt, honey, and vanilla.    Spread it in a layer on the parchment paper, I'd say no more than 1/2 inch thick.

Press the toppings of your choice in the bark.

Put the sheet in the freezer for a couple of hours to firm up.

Break the bark into pieces and store in the freezer until you're ready to eat a piece.

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t = teaspoon

c = cup

Shrimp Salad 2

I posted a shrimp salad recipe back in 2018.  Here is another way with different flavors.  I served this over greens but it would be good on a roll as well.

Shrimp Salad

1 1/2 lbs. or so of cooked shrimp, cut in chunks

3-4 green onions, chopped

2 ribs of celery, diced

1/2 c. chopped red cabbage (optional.  I had it on hand and it was a great color addition)

1/2 c. mayo

1 1/2 t. old bay seasoning

2 t. white wine vinegar

dash of Worcestershire sauce

For the dressing, mix together the mayo, old bay seasoning, white wine vinegar, and Worcestershire sauce. Give it a tasted and adjust any of the seasoning or mayo to get the flavor you're looking for.

Combine all of the other ingredients and then stir in the dressing.

Serve on greens or on a roll.

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t = teaspoon

c = cup

lb = pound

Kung Pao Chicken

 I found this general recipe on the Nutritional Weight and Wellness site and tweaked it by increasing the sauce and adding veggies.   It does take a while to prepare, but it is worth it!

Kung Pao Chicken

Sauce

4 T. Bragg Liquid Aminos (it's kinda like soy sauce but has a fuller flavor)

2 T. lime juice

2 T. rice wine vinegar

6 T. broth or water

4 t. corn starch

4 t. sugar or stevia

Stir-Fry

2 T. corn starch

2 T. lime juice

1 t. salt

1/4 t. pepper

1 1/2 - 2 lbs. chicken breast, cut into bite size pieces

about 6 -8 T. coconut oil, depending on the amount of chicken used

either 4-6 small dried Sichuan/Szechuan or Thai hot chili peppers or 6-8 mild ones (I used mild)

1 c. cashews or peanuts

4 cloves minced garlic

2 t. grated fresh ginger

2 -3 c. veggies of your choice (green beans, shredded carrots, broccoli, roasted brussels sprouts, peas, green or red peppers, you get the idea.  mix and match if you want)

4 green onions cut into 1-inch pieces

In a small bowl, combine the sauce ingredients and set aside.

In a medium bowl, combine the corn starch, lime juice, salt, and pepper.  Add the chicken and toss to coat.

Heat a large frying pan over medium heat.  Add 1-2 T. of coconut oil and the chili peppers.  Allow the peppers to char on the outside just a bit.  If they burn, start over.   Remove the peppers and set them aside for later.

Increase the heat to high and add the remaining 5-6 T. coconut oil to the pan.  Add the chicken and stir occasionally until it is opaque, about 3-4 minutes.

Add the veggies and remaining stir fry ingredients, including the chili peppers and stir fry until the chicken is cooked.

Stir in the sauce and allow it to simmer and thicken for another couple of minutes.

Serve over rice.

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t = teaspoon

T = tablespoon

lb = pound

c = cup

Bombshell Brownies

 I found this recipe on All Recipes and tweaked the kind of chips, so it's my recipe now!  It's just the right balance between those really gooey brownies that stick to the knife when you try to cut them that is kind of annoying and a dense, rich brownie that is almost too dry.    I also kinda like that you make them in 2 8x8 pans.  It's easy to have one for yourself and one to bring to someone else's house.  Try them.  You will be pleased you did.

Bombshell Brownies

3 c. sugar

1 c. butter, melted

1 T. vanilla 

4 eggs

1 1/2 c. flour (192 grams)

1 c. unsweetened cocoa powder

1 t. salt

1 c. dark chocolate chunks or big chips (orig recipe called for semisweet chips)

Line 2 8x8 pans with parchment paper and spray with non-stick oil.

Stir together the sugar, butter, and vanilla.  Beat in the eggs one at a time until it is all blended.

Whisk the flour, cocoa powder, and salt in a bowl.  Gradually stir it in the egg mixture until well combined.  

Stir in the chocolate chips of your choice.

Divide the batter evenly between the 2 pans.

Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.

Cool before cutting.

Honey Roasted Carrots with Tarragon

 It's been a while since we had carrots, and I really had a taste for them.   I hadn't really cooked with tarragon much and heard that carrots were a nice pairing.   Here is what I did with them.   We had them with the Grilled Chicken Thighs.

Honey Roasted Carrots with Tarragon

about 1/2 of a small bag of baby carrots, maybe a bit more.

2 T. olive oil

2 T. honey

several cracks of pepper

a few pinches of salt

1 t. dried tarragon

Combine all but the carrots.   Toss in the carrots to coat and roast in the oven on a baking pan on 425 degrees for about 20 - 25 minutes.

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Grilled Chicken Thighs

 I found this recipe on the Spend with Pennies site and tried it to use up some of my stash of chicken thighs.  Really good flavor here, people.

Grilled Chicken Thighs

about 2 pounds boneless, skinless chicken thighs

3 T. olive oil

1 T. brown sugar

1 T. balsamic vinegar

1 T. soy sauce

1 T. Dijon mustard

1 t. lemon pepper seasoning

1 t. dried chopped rosemary

1 garlic clove, minced (I grated mine instead)

Combine all marinade ingredients and then toss in the chicken to coat.  Let it set for at least a few hours or overnight to really infuse the flavors

Let your grill master take over from here.  Feel free to brush the leftover marinade on the chicken as it cooks, but not after!  Raw chicken has been bathing in it, after all.

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T = tablespoon

t = teaspoon

lb = pound