Dream Body

01/22/2023

Happy Lunar New Year Day.

01/17/2023

Healthy Recipes!
Gardein Sweet & Sour Porkless Bites Stir-Fry
Ingredients
7 oz . stir-fry noodles
2 Tbsp fresh ginger
1 tsp crushed garlic
1/4 cup low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp agave syrup
1 cup frozen peppers
2 cups frozen broccoli
1/2 cup frozen peas
1/2 cup shredded carrots
1 package Gardein Sweet & Sour Porkless Bites
Instructions
Bring 1 3/4 cup water to a boil. Add in the noodles, then remove from heat and allow the noodles to soften for 8-10 minutes. Drain and rinse with cold water. Set aside.
While the noodles are cooking, create the sauce by mixing the ginger, garlic, soy sauce, sesame oil, and agave syrup.
In a pan, beginning heating the vegetables. Top the vegetables with the sauce and cook over medium heat for 5 minutes.
While the vegetables are cooking, add in the Gardein Sweet & Sour Porkless Bites (with the heated sweet & sour sauce as directed on the package). Cook until the vegetables have softened and the bites are heated throughout.
Mix in the noodles.
Serve and enjoy!🤩

01/17/2023

Chili Relleno Recipe
INGREDIENTS
CHILI RELLENO SAUCE
1/3 cup corn oil
1 medium onion, peeled and quartered
4 garlic cloves
1/3 cup flour
6 roma tomatoes
1 seeded and stemmed jalapeno pepper
4 cups water, not broth!
2 teaspoons salt
1 1/2 teaspoons Mexican oregano, crushed between your fingers
1/4 teaspoon finely ground black pepper
1 bay laurel leaf
1 pinch ground cinnamon
1 pinch ground cloves
CHILIES
6 large poblano chiles, fresh
BRINE
4 cups water
4 teaspoons salt
1/3 cup white vinegar
CHEESE
6 ounces mild cheddar cheese
CHILI RELLENO BATTER
2 cups canola oil, for frying
6 separated eggs
1/2 cup flour, plus one tablespoon for egg batter
3/4 teaspoon salt
GARNISH
sour cream
fresh cilantro
INSTRUCTIONS
TO MAKE THE SAUCE
Heat 1/3 cup corn oil in a medium saucepan over medium-low heat.
Finely chop the onion and garlic in a food processor.
Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.
Mix the 1/3 cup flour into the onions and garlic, and stir cooking until flour is lightly browned.
Place the Roma tomatoes in a food processor and puree. You should have about 1 1/2 cups pureed tomatoes.
Add the jalapeno pepper and onion/garlic/flour mixture from saucepan into the food processor with the tomatoes. Make sure to submerge the onion and garlic roux into the puree.
Process everything until all the ingredients are finely pureed.
Pour that sauce back into the same saucepan, and add 5 cups of water and 2 teaspoons of salt.
Crush a teaspoon and a half of Mexican oregano between your fingers and add it along with the fresh ground pepper, bay leaf, a pinch of ground cinnamon, and a pinch of ground cloves.
Bring mixture to a boil while whisking.
Reduce heat to medium low and simmer for about 45 minutes, or until you have a nice thick sauce. Cover the saucepan slightly vented so steam can escape, and whisk the sauce occasionally.

01/17/2023

Chicken and leek tray bake pie
Ingredients
2 1/2 tablespoons Massel salt-reduced chicken stock powder
1 1/2 cups skim milk
2 tablespoons extra virgin olive oil
900g chicken thigh fillets, trimmed, cut into 2cm pieces
2 large leeks, white part only, thinly sliced
1 teaspoon fresh thyme leaves, plus extra sprigs to serve
1/3 cup plain flour
200g green beans, trimmed, halved
1 1/2 tablespoons wholegrain mustard
1/2 cup light thickened cream for cooking
375g packet filo pastry (see note)
Extra virgin olive oil spray
2 teaspoons sesame seeds
Mixed salad leaves, to serve
Method
Step 1
Preheat oven to 220C/200C fan-forced. Combine stock powder, milk and 1 cup water in a large jug. Set aside.
Step 2
Heat oil in a 6cm-deep, 24cm x 34cm flameproof roasting pan over medium-high heat. Add chicken. Cook, stirring occasionally, for 6 minutes or until browned. Add leek and thyme. Cook for 2 minutes or until softened. Sprinkle over flour. Cook, stirring, for 1 minute. Gradually add milk mixture, stirring constantly. Cook, stirring, for 3 minutes or until mixture bubbles and thickens. Stir in beans, mustard and cream. Remove from heat.
Step 3
Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with another sheet. Spray with oil. Using picture as guide, scrunch up pastry into a small bundle and place on top of chicken mixture. Repeat with remaining filo pastry sheets to cover filling. Spray all over with oil. Sprinkle with sesame seeds. Bake for 15 minutes or until pastry is browned.
Step 4
Sprinkle pie with extra thyme sprigs and serve with salad.

01/16/2023

Happy Martin Luther King Day.

01/14/2023

Shrimp Guacamole Tostadas
Ingredients
1 lb small shrimp, cooked, tail-off, deveined
4 tostada shells
7 oz. GOODFOODS Tableside ® Chunky Guacamole
8 grape tomatoes, sliced
1/4 cup feta cheese
Instructions
Thaw or warm the shrimp on the stove.
Top each tostada shell with guacamole, tomatoes, shrimp and feta cheese.
Serve and enjoy!

01/14/2023

Vegetarian Slow Cooker Veggie Lasagna
INGREDIENTS
1 large zucchini
Salt
1 24- oz jar of high quality tomato sauce
2 large eggs
8 oz lowfat cottage cheese
8 oz part skim milk ricotta cheese
11/4 cup shredded mozzarella cheese (divided)
1/2 tsp garlic powder
1/2 tsp dried Italian seasoning
1/4 tsp ground black pepper
9–12 no-boil lasagna noodles
2 cups fresh spinach (stems removed and coarsely chopped)
1 small yellow onion (diced)
INSTRUCTIONS
With a very sharp knife slice the zucchini length wise into long, thin (¼-inch strips). Spread slices on a layer of paper towels and sprinkle generously with salt to remove excess moisture. Let sit for 15-30 minutes then rinse under cold water to remove excess salt. Pat dry.
Coat a 6-quart slow cooker with cooking spray. Pour ½ cup tomato sauce into the bottom of the slow cooker.
In a small bowl, mix together eggs, cottage cheese, ricotta cheese, garlic powder, Italian seasoning and pepper.
Create the first “layer” of the lasagna by layering 3 sheets of lasagna noodles on top of the tomato sauce in the slow cooker. You may need to break them in half to fit. Top the lasagna noodles with 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
Make the second layer by layering ½ cup tomato sauce, 4 slices of zucchini, 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
Create the third layer by layering ½ cup tomato sauce, 3 sheets of lasagna noodles. You may need to break them in half to fit. Top the lasagna noodles with 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
Add the fourth layer by layering ½ cup tomato sauce, 4 slices of zucchini, 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
Make the final layer by layering ½ cup tomato sauce, lasagna noodles, remaining tomato sauce, and ½ cup mozzarella cheese.
Cover the slow cooker and cook on HIGH for 2 to 3 hours or until the cheese is melted and the noodles are tender. Turn off the slow cooker and let sit for 30 minutes before serving to set up. (Lasagna may be runny if you skip this step.) Garnish with fresh basil.

01/14/2023

Bacon Pecan Pimiento Cheese Truffles
INGREDIENTS
1 batch Lightened Classic Pimiento Cheese*
1/4 cup chopped pecans (toasted)
1/4 cup crumbled bacon (about 5 cooked pieces )
2 Tbsp finely chopped fresh rosemary (OPTIONAL)
INSTRUCTIONS
Combine toasted pecans and crumbled bacon in a shallow bowl.
Scoop 1 tablespoon of Lightened Classic Pimiento Cheese and roll into a ball with your hands. Roll pimiento cheese in the pecan and bacon mixture until coated. Once all of the truffles have been made. Refrigerate until ready to serve. Sprinkle with finely chopped fresh rosemary if desired.

01/11/2023

01/11/2023

Vegetable Ramen With Mushrooms and Bok Choy
Ingredients
3 scallions
1 3-oz piece ginger, peeled and very thinly sliced
5 tbsp. low-sodium tamari or soy sauce
6 oz. ramen noodles
6 oz. shiitake mushroom caps, thinly sliced
2 heads baby bok choy, stems thinly sliced and leaves halved lengthwise
4 oz. snow peas, thinly sliced lengthwise
snow peas, thinly sliced lengthwise
1 tbsp. rice vinegar
2 soft-medium boiled eggs, peeled and halved
1/2 c. cilantro sprigs
Thinly sliced red chile, to taste
Directions
Slice white parts of scallions and place in large pot with ginger and 8 cups water; bring to a boil.
Stir in tamari, then add noodles and cook per package directions, adding mushrooms and bok choy 3 minutes after adding noodles. Remove from heat and stir in snow peas and vinegar.
Divide soup among 4 bowls and place 1 egg half on top of each. Slice remaining scallion greens and serve over soup along with cilantro and red chili.

01/11/2023

Tip of the day!

01/10/2023

Dijon Roasted Salmon Recipe
INGREDIENTS
2–3 Tbsp coarse ground Dijon mustard
1 garlic clove, minced ((or 1/2 tsp garlic powder))
1 Tbsp brown sugar
1/2 tsp salt
1/2 tsp cumin
1/2 tsp lemon zest
4 6-oz salmon fillets, skin on
INSTRUCTIONS
Combine first 6 ingredients in a small bowl. Top each salmon fillet evenly with spread. Allow to rest for 5 minutes.
Place salmon skin side down on a foil-lined baking sheet. Brush rub evenly over each fillet. Roast salmon at 425 degrees on a foil-lined aluminum baking sheet for 8-10 minutes or until fish flakes easily with a fork. To crisp up the topping, finish under the broiler for 1 minute. Serve immediately.