Making Meals Monday

Okay - I am going to try this again.  I try to stick with this thread, but it tends to die off after a few months.  However - I do enjoy it, so I am going to give it another go.

I have started a mommy fitness class.  I have been needing to exercise for about 2 years (more consistently than I was) but I wasn't ready to commit.  I wasn't ready to change my diet, or change my lifestyle.

But I am 38 years old, and I can no long eat like I did when I was 22.  So when a friend of mine decided to start a FREE (FREE!!!) fitness class, I signed up.  She used to be in the army, so I knew she was the real deal.

She hasn't let me down.

The group is fun and we have a good time.  She also works us until every muscle in my body hurts.  We are also changing our diets with some great direction, and I am feeling great.  Hopefully I will get the results I need and will be able to make the change permanent.

ANYWAY!

Here is what is on the menu this week:

Baked Teriyaki Chicken

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar

• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs
  
  

  Directions

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking  
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Side Dish for the Chicken:

Roasted Garlic Lemon Broccoli

• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt

• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

  Directions

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

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Mongolian Beef

• 2 teaspoons vegetable oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon grated fresh ginger root
• 1/2 cup soy sauce
• 1/2 cup water

• 2/3 cup dark brown sugar
• 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
• 1/4 cup cornstarch
• 1 cup vegetable oil for frying
• 2 bunches green onions, cut in 2-inch lengths

  Directions

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

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Side Dish for the Mongolian Beef:

Jacksonville Carrots

• 4 large carrots, halved
• 2 tablespoons honey
• 1 tablespoon frozen apple juice concentrate, thawed
• 3 tablespoons minced fresh parsley
• 1/4 cup chopped toasted hazelnuts

• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup clarified butter

  Directions

• Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.
• Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.

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Salmon Patties

• 2 (15 ounce) cans pink salmon
• 1 onion, finely diced
• 1 egg, beaten
• 8 saltine crackers, crushed

• salt and pepper to taste
• 1 stalk celery
• 1 cup cornmeal
• 1/8 cup canola oil

  Directions

• In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
• Make patties out of salmon mixture and roll in cornmeal.
• In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.

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 Side dish for Salmon:

Cinnamon Corn Recipe

• 1/2 cup margarine
• 1/2 cup white sugar
• 1/4 cup all-purpose flour
• 2/3 cup evaporated milk

• 2 (15 ounce) cans whole kernel corn, drained
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

  Directions

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
• Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.