Tuesday, February 28, 2012

Whole Wheat Penne w/Asparagus, Ham, and Basil (WW)

Here is another great Weight Watchers recipe I wanted to share with all of you. They have been having asparagus on sale every week at the grocery store, which is great for me because it is one of my favorite veggies. I am learning all different ways to use it in our dinners. This dish has your whole grains, protein, and veggies so some fresh chopped fruit would be all you would want or need. Hope you like this dish.

Whole Wheat Penne w/Asparagus, Ham, and Basil
Serves: 4 to 6
Adapted by: http://www.food.com/recipe/penne-with-asparagus-ham-and-basil-weight-watchers-412211

2 cups whole wheat OR whole grain Penne pasta
2 teaspoons extra virgin olive oil
1 large tomato, coarsely chopped
3 cloves of garlic, minced
1/4 teaspoon red pepper flakes
1 pound asparagus, trimmed to 2 inch lengths
1 cup reduced sodium chicken broth
1 tablespoon lemon juice
1/2 pound lean ham, cubed or diced
1/4 cup fresh basil, chopped
3 tablespoons reduced fat grated parmesan cheese

  • Prepare the pasta according to the package directions.

  • Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer.

  • Add the pasta, ham, basil and parmesan to the pan; toss to combine.

  • Serve

  • Enjoy! :)

    Monday, February 27, 2012

    Peanut Chili Noodles

    I used to think that any entree that contained peanut butter sounded disgusting. I've only ever thought of it as something you use in baked goods or eat with jelly on bread. I've since grown up and changed my mind about using it to cook dinner recipes. It can be a wonderful addition to a dish. We had these noodles with some teriyaki chicken breasts.

    Peanut Chili Noodles
    Serves: 4
    Adapted by: http://lowfatchick.com/2010/07/09/peanut-chili-noodles/

    1/3 cup smooth natural peanut butter
    2 tablespoons reduced sodium soy sauce
    2 teaspoons minced garlic
    1 1/2 teaspoons chili-garlic sauce
    1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
    3 tablespoons brown sugar OR brown sugar splenda blend equivalent
    2 teaspoons red chili pepper flakes
    8 ounces wheat angel hair pasta
    1 12-oz bag fresh veggie medley (broccoli, carrots, snow peas)

    -Put a large pot of water on to boil.
    -In a small bowl, whisk the peanut butter, soy sauce, garlic, chile-garlic sauce, ginger, brown sugar, and chili pepper flakes.
    -Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the hot cooking liquid. Whisk the reserved cooking liquid into the peanut sauce.
    Cook the peanut sauce on medium high till it boils, then reduce to low and simmer for 3 minutes, stirring occasionally.
    -Place drained pasta and vegetables in a large bowl. Add the sauce and toss well to coat.

    Enjoy! :)

    Friday, February 24, 2012

    Southwest Breakfast Scramble

    I realized this week that I had not posted any breakfast recipes in a while, so here is a great one that we tried recently. This is perfect for a weekend breakfast but it would also be great for a "breakfast for dinner" evening. One reason I love this recipe so much is that it has veggies in it. Most Americans do not eat enough veggies each day, so this is a great way to get some great nutrition first thing in the morning.

    I like to make this scramble and put some inside a whole wheat pita. It would also be good in a tortilla or just by itself.

    Southwest Breakfast Scramble
    Serves: 4
    Adapted by: http://www.multiplydelicious.com/thefood/2012/01/southwest-scramble/

    8 eggs or Eggbeater Substitute - I use 100% Pure EggWhites
    2 mild chicken sausages (pork or sausage will be fine also, just try to do reduced fat)
    1/2 teaspoon oregano
    1/2 teaspoon paprika
    1 green zucchini, diced
    1/2 red bell pepper, finely diced
    1/2 orange bell pepper, finely diced
    1 plum tomato, chopped
    1/4 cup fresh cilantro, chopped
    salt and pepper, to taste
    1 teaspoon extra virgin olive oil

    -In a medium mixing bowl, whisk together the eggs, oregano, and paprika. Set aside.
    -In a large nonstick skillet (I use a cast iron skillet), heat 1 teaspoon olive oil. Add the sausage, zucchini, bell peppers, and tomato and saute, stirring constantly, just until the sausage is fully cooked and the veggies are crisp tender. Drizzle the egg mixture over the top and stir constantly just until the eggs are cooked and fluffy, about 3-5 minutes. Season with salt and pepper.
    -Serve warm

    Enjoy! :)

    Thursday, February 23, 2012

    Low Calorie Peach Cobbler (Weight Watchers)

    I am a huge fan of cobbler. I will eat just about any kind. It can be quite high in calories and fat though. I searched for a lighter, healthier cobbler and found this. You will love this!

    It tastes great with a small scoop  of lowfat vanilla frozen yogurt.

    Low Calorie Peach Cobbler
    Serves: 6
    Adapted by: http://www.laaloosh.com/2011/07/06/low-calorie-peach-cobbler-recipe/

    3 cups fresh peaches, peeled and pitted (about 4 good sized peaches) OR 2 cans Del Monte No Sugar Added Sliced Peaches, drained
    1/2 cup brown sugar OR 1/4 cup Splenda Brown Sugar Blend (I use Splenda), divided
    3/4 cup white whole wheat flour OR all purpose flour (I use white whole wheat)
    1/2 cup fat free or lowfat milk
    1/4 cup eggbeaters
    1 teaspoon baking powder
    1 teaspoon vanilla extract
    1 tablespoon light butter, melted
    1/4 teaspoon lite salt
    1/4 teaspoon ground nutmeg
    1 teaspoon fresh grated lemon rind

    -Preheat oven to 350 degrees.
    -In a large mixing bowl, combine the peaches, 1/2 of the brown sugar and the nutmeg. Toss all ingredients together and set aside for approx 30 minutes, while the peaches soak up the sugar.
    -In another mixing bowl, combine the flour, baking powder, salt and remaining brown sugar.
    -In a small mixing bowl, combine the milk, eggbeaters, vanilla, lemon rind, and melted butter.
    -Slowly blend the milk mixture to the flour mixture and stir together until smooth.
    -Pour the peaches in a 9x9 baking dish that has been sprayed with nonstick cooking spray. Evenly spread the batter over the top of the peach mixture and bake for 30 to 35 minutes.
    -Remove from the oven and let the dessert rest for 30 minutes before serving.

    ENJOY! :)

    Low-Fat Oven Baked Onion Rings

    OMG...you all must try these delicious oven baked onion rings as soon as possible. I have really been trying to do some different side dishes in our house and this is one of the new recipes. I absolutely love onion rings, but they can be so unhealthy and very high in calories. I wanted to enjoy them without all the guilt from eating fried foods. These come out perfectly crispy and so delicious. Even my husband, who isn't a fan of onion rings, ate a ton of them and said I should make them again soon. We served these onion rings with grilled grassfed beef burgers.

    Low-Fat Oven Baked Onion Rings
    Serves: 2 to 3
    Adapted by: http://www.skinnytaste.com/2011/03/low-fat-baked-onion-rings.html

    1 large sweet yellow onion
    2 1/4 cups low fat buttermilk
    1 cup panko breadcrumbs
    1/4 to 1/2 cup crushed cornflakes
    2 tablespoons dried parsley
    1/2 teaspoon garlic powder
    black pepper and salt, to taste

    -Slice the onion into rings, approx 1/4 inch wide or slightly larger
    -Place the onion slices in a shallow bowl and pour the buttermilk on top. Cover and refrigerate for 1 to 2 hours.
    -Preheat oven to 450 degrees.
    -Combine the panko, cornflakes, parsley, garlic powder, pepper and salt in a bowl and stir.
    -Take each milk soaked onion ring and dip it into the crumb mixture. Place the prepared onion rings on a nonstick baking sheet. Do this with all of the onion rings.
    -Lightly spray the tops of the rings with nonstick cooking spray or olive oil spray.
    -Bake for 10 to 12 minutes and serve immediately.

    Enjoy! :)

    Tuesday, February 21, 2012

    Chicken Enchilada Dip Rollups

    Need a great appetizer for a party? Maybe you just want something a little different for lunch or dinner. These chicken enchilada dip rollups are so delicious and you just have to try them. They are perfect for a gathering, but work well just as a meal at home. I like to make several of these and keep them in the refrigerator all week to take to lunch. You could serve a few of these in your lunch pail with a fresh garden salad and a piece of fruit.

    I hope you like these scrumptious rollups!

    Chicken Enchilada Dip Rollups
    Adapted by: http://www.deliciousmeliscious.com/2009/04/chicken-enchilada-dip-rollups.html

    1 8 oz package light cream cheese, softened (I use fat free but would recommend you use light for optimal results)
    3/4 cup shredded reduced fat mexican cheese blend
    1/2 teaspoon garlic, minced
    1 tablespoon chili powder
    1 teaspoon ground cumin
    red cayenne pepper, to taste (no more than 1/4 teaspoon)
    salt and pepper, to taste
    Shredded chicken (a rotisserie chicken works great for this) - about 1 - 1 1/2 cups chicken
    1/4 to 1/2 bunch of fresh cilantro - depends on how much you prefer
    4 green onions, chopped
    10 ounce can Rotel - drained
    1 package jalapeno cheddar tortillas OR any tortilla you prefer (I use la tortilla factory wheat tortillas to make this dish healthier)

    -Mix the cream cheese and shredded cheese together until blended.
    -Add the remaining ingredients and mix well.
    -Cover and refrigerate for at least one hour.
    -Place desired amount onto a tortilla and spread out to the edges using a knife or spatula.
    -Roll tortilla up and cut into slices.

    Enjoy! :)

    Fruit Kabobs with Chocolate Yogurt Fruit Dip

    I have a major sweet tooth. I try not to indulge very often, so I find myself trying to come up with healthy ways to still feel like I am satisfying the sweet tooth. This is one of those simple recipes that always does the trick.

    Fruit Kabobs with Chocolate Yogurt Fruit Dip
    Adapted by: http://pointlessmeals.blogspot.com/2010/08/chocolate-yogurt-fruit-dip.html

    red grapes or green grapes
    clementine oranges
    1 1/2 cups fat free vanilla yogurt
    2 tablespoons chocolate chips
    12 mini marshmallows
    2 tablespoons skim milk
    wooden skewers

    -Wash and cut all fruit to an appropriate size to fit on a skewer. Grapes and blackberries can be left whole. You will want to take apart the clementines and pull apart the individual wedges.
    -Place one of each type of fruit on a skewer.
    -To make the dip, place the yogurt in a bowl.
    -In a heavy saucepan, cook the chocolate chips, milk, and marshmallows just until the mixture is melted. Cool to room temperature. Carefully stir this mixture with the yogurt.
    -Refrigerate until ready to serve.

    Enjoy! :)

    Sunday, February 19, 2012

    Creamy Beef Linguine

    This recipe reminds me of beef stroganoff, except it is much easier to make.

    Creamy Beef Linguine
    Serves: 6
    Adapted by: http://www.sprinkledwithflour.com/2010/08/creamy-beef-linguini.html

    1 1/2 cups skim or lowfat milk
    3/4 cup reduced sodium beef broth
    2 tablespoons light butter
    1/2 small onion, finely diced
    1 teaspoon minced garlic
    1/4 teaspoon lite salt
    1/4 cup white whole wheat flour
    pepper, for seasoning
    1/2 teaspoon dried oregano
    1/4 teaspoon dried basil
    1/4 cup reduced fat grated parmesan cheese
    1/4 cup light sour cream
    1 pound lean ground beef
    12 oz linguine pasta

    -Heat a large skillet over medium high heat. Add the ground beef all at once. Season the top side with seasoned salt, to your own taste.  Cook the meat until done, and set aside. 
    -Heat milk and broth together in a microwave, or on the stove. Set aside. In a medium pot cook the linguine until done, according to package instructions.
    -While the pasta is cooking: In a large skillet over medium-high heat add the butter, then turn down to medium heat and let the butter melt. Add the onion, garlic, salt, and pepper, and saute until the onions are soft. Whisk the flour into the butter mixture, until it turns golden. Pour in the hot liquid and whisk vigorously until there are no lumps. Stir occasionally until the sauce thickens. Add the parmesan cheese and sour cream, and stir until the cheese melts. Add the cooked beef and stir to mix. Remove from heat.
    -Place the cooked pasta on a serving platter and then pour the beef sauce over the pasta. Serve immediately.

    Enjoy! :)

    Thursday, February 16, 2012

    Chicken Rollatini w/Spinach alla Parmigiana

    I've got to let all of you know a little secret. http://www.skinnytaste.com/ has some of the best recipes and they are mostly low fat and lower in calories, plus loaded with nutrients. We try several recipes from the site each week. Here is a great chicken recipe that you all need to try. It is beyond delicious and very filling. I hope you like it as much as we did. I served this chicken with some pan roasted asparagus and fresh fruit salad.

    Chicken Rollatini w/Spinach alla Parmigiana
    Serves: 4
    Adapted by: http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html

    1 pound or 4 thin sliced boneless chicken breasts
    1/4 to 1/2 cup whole wheat italian seasoned breadcrumbs OR regular italian seasoned breadcrumbs
    1/4 cup grated reduced fat parmesan cheese, divided
    3 tablespoons egg whites
    3 oz frozen spinach, thawed and squeezed dry of any liquid
    3 tablespoons part skim ricotta cheese
    3 oz part skim mozzarella cheese
    nonstick cooking spray or extra virgin olive oil spray
    1/2 cup - 1 cup marinara or pasta sauce
    salt and pepper, to taste

    -Season chicken breasts with salt and pepper.
    -Preheat oven to 350 degrees.
    -Lightly spray baking dish with nonstick cooking spray.
    -In a bowl, combine the breadcrumbs and 2 tablespoons parmesan cheese. In another small bowl, add 1/4 cup of the egg whites.
    -Shred half of the mozzarella cheese and combine it with the remaining parmesan cheese, the spinach, 2 tablespoons of egg whites, and the ricotta cheese. Stir together until blended.
    -Lay the chicken breasts down on a clean working surface and spread about 2 tablespoons of the spinach mixture on each chicken breast. Loosely roll each one up and keep the seam side down. You will then dip the chicken in the egg white mixture and then in the breadcrumb mixture. Place on the baking dish and repeat with all the chicken breasts. Spray the top of each with some nonstick cooking spray or olive oil spray.
    -Bake chicken breasts in the oven for 25 minutes. Remove from the oven and top with marinara sauce and remaining mozzarella cheese.
    -Bake an additional 3 to 5 minutes.

    Enjoy! :)

    Wednesday, February 15, 2012

    Creamy Broccoli Soup

    What do you make on cold, wintery days at your house? When it is cold and dreary outside, we like to make soup and grilled cheese panini's. This is a delicious broccoli soup that is loaded with nutrients. You can serve it by itself, but I strongly recommend serving it with some grilled cheese panini's or some other kind of sandwich.

    Creamy Broccoli Soup
    Serves: 4
    Adapted by: http://cookingontheside.com/creamy-broccoli-soup/

    4 cups broccoli florets
    2 cups water
    1/2 teaspoon onion salt
    1 cup celery, chopped
    1 cup carrots, chopped
    1/2 yellow onion, chopped
    6 tablespoons light butter or margarine
    6 tablespoons white whole wheat flour OR all purpose flour
    3 cups reduced sodium chicken broth
    2 cups low-fat milk
    1 tablespoon fresh parsley OR 2 teaspoons dried parsley flakes
    1/2 teaspoon garlic powder
    Reduced fat shredded cheese, for sprinkling on top of the soup bowl

    -In a large saucepan, bring water and onion salt to boil and add broccoli, celery and carrots. Bring to a boil, drain and set aside.
    Sauté onions in butter until tender. Stir in flour to form a smooth paste. Slowly add broth and milk, stirring constantly. Bring to a boil. Let boil for 1 minute: add vegetables and remaining ingredients. Reduce heat, cover and simmer for 30 to 40 minutes until tender.
    -Serve in a bowl and top with some shredded cheese

    Enjoy! :)

    Monday, February 13, 2012

    Homemade Spicy Sloppy Joes

    For dinner I had set out a pound of lean grassfed ground beef. When we got home from work I couldn't decide what to make with it. We finallly settled on sloppy joes, which is something I rarely ever make and it has been quite a while since I made it last. We didn't have any hamburger buns, but we did have wheat bread that we toasted and it worked just fine. This recipe is so quick to put together and the flavor is very good. Manwich has nothing on me!

    I used two different recipes as inspiration for this recipe. I like how it turned out.

    Homemade Spicy Sloppy Joes
    Serves: 4-5 sloppy joes
    Adapted by: http://www.simplyscratch.com/2011/09/lunch-lady-sloppy-joes.html and http://thepioneerwoman.com/cooking/2010/04/sloppy-joes/

    1 pound lean ground beef OR ground turkey breast
    1/2 large sweet onion, chopped
    1/2 green bell pepper, chopped
    1 heaping teaspoon minced garlic
    1 tablespoon brown sugar
    1 (8oz) can tomato sauce
    1/4 cup water
    pepper and salt, to taste
    2 - 3 teaspoons chili powder
    1 teaspoon red chili flakes
    2 teaspoons yellow mustard
    Worcestershire Sauce, to taste - I used 2 tablespoons of reduced sodium worcestershire sauce
    Toast or Hamburger buns

    -In a nonstick skillet, brown the ground beef and cook until it is done. Drain well and return to the skillet. Add the bell pepper and onion and cook together for a few minutes.
    -Add the garlic, brown sugar, tomato sauce, water, pepper and salt, chili powder, chili flakes, mustard, and worcestershire sauce. Stir together until blended thoroughly.
    -Place some of the sloppy joe mixture on toast or a hamburger bun and serve.

    Enjoy! :)

    Sunday, February 12, 2012

    Slow Cooker Beef Barbacoa

    Chipotle is one of my favorite places to eat. They have high quality ingredients and you can make meals that are quite nutritious and healthy. This slow cooker beef reminds me of the beef at Chipotle. It tastes great served by itself, but you can also make beef enchiladas, beef rice bowls, or beef tacos.

    Slow Cooker Beef Barbacoa
    Serves: 4
    Adapted by: http://www.slenderkitchen.com/slow-cooker-beef-barbacoa/

    1.5 lbs beef roast, all fat trimmed
    5 cloves garlic
    1/2 medium yellow onion
    Juice of 1 lime
    2 chipotles in adobo sauce
    1/2 tbsp ground cumin
    1/2 tbsp ground oregano
    salt and pepper
    1 cup beef broth, reduced sodium

    -Blend the chipotles, chicken broth, cumin, oregano, onion, garlic, and lime juice in a blender/food processor to create the sauce.
    -Cut the beef into 2-3 large pieces, trimmed of the fat. Sprinkle with salt and pepper and add to the crockpot. Pour the sauce over the beef.
    -Cook for 6 to 8 hours on low heat. Shred with a fork and cook an additional 10-20 minutes to let the flavors combine. 

    Enjoy! :)

    Friday, February 10, 2012

    Lemon Crinkles

    I love sweets! Who doesn't? I try to watch how much I indulge though and I really try  hard to make sweets much healthier than the original recipes call for. These lemon crinkles are a great recipe to try. They are not overly sweet or anything complicated. They are just a simple, delicious cookie. Let me know what you think.

    Lemon Crinkles
    Serves 18 cookies
    Adapted by: http://www.fortheloveofcooking.net/2012/01/lemon-crinkles.html

    1/2 cup light butter, softened
    1 cup of white sugar OR 1/2 cup Splenda White Sugar Baking Blend (I use Splenda Blend)
    1 teaspoon vanilla extract
    1 egg
    3 tablespoons fresh lemon juice
    1 tablespoon lemon zest
    1/2 cup all purpose flour
    1 cup white whole wheat flour
    1/4 teaspoon lite salt
    1/4 teaspoon baking powder
    1/8 teaspoon baking soda
    1/2 cup powdered sugar

    -Preheat oven to 350 degrees. Line a baking sheet with a silicone pastry mat or use nonstick baking sheets.
    -In a large mixing bowl, beat the butter and sugar together with a mixer until it is smooth and creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat well to combine.
    -In a small bowl, combine the flour, salt, baking powder, and baking soda and stir together.
    -Slowly add the flour mixture to the wet mixture just until mixed. The dough will be very sticky. You can place it in the refrigerator for 15 minutes or until firm enough to roll into balls.
    -Roll the dough into small balls and toss in a bowl of powdered sugar. Place on a baking sheet and bake for 9 to 11 minutes.
    -Remove cookies from oven and let them cool on a wire rack.

    Enjoy! :)

    Oven Baked Pork Chops & Sweet Potatoes

    I absolutely love sweet potatoes and try to incorporate them into our weekly menu at least once or twice a week. They are loaded with nutrients and they just taste so delicious. Here is a great recipe that is very simple to make.  I served these pork chops and sweet potatoes with some sugar snap peas. You could do any veggie side you wish for these.

    Baked Pork Chops & Sweet Potatoes
    Serves 4
    Adapted by: http://recipes.prevention.com/Recipe/baked-pork-chops-and-sweet-potatoes.aspx?cm_mmc=Recipe-of-the-Day-_-771208-_-01122012-_-Baked-Pork-Chops-with-Sweet-Potatoes

    2 large sweet potatoes, peeled
    1 large onion, chopped
    2 tablespoons canola oil or extra virgin olive oil
    2 teaspoons grated fresh ginger OR 3/4 teaspoon ground ginger
    1/4 teaspoon lite salt
    4 thin-cut boneless pork chops (approx 1 pound)
    1/4 teaspoon ground cinnamon
    black pepper
    1/4 cup hot chicken broth - try to buy the reduced sodium

    -Preheat oven to 400 degrees.
    -Coat a large baking pan with nonstick cooking spray. Cut the sweet potatoes and onion into chunk-size pieces and transfer to the baking pan.
    -In a small bowl, whisk together the oil, ginger, salt, and pepper. Drizzle over the vegetables and then use clean hands to spread the mixture evenly over all of them.
    -Bake for 25 to 30 minutes, making sure to toss around occasionally.
    -Reduce heat to 375 degrees and add the pork to the pan. Sprinkle the cinnamon over the pork chops. Roast in the oven for 10 to 15 minutes, or until the pork is finished. Remove the pork and vegetables to a platter.
    -Add the broth or water to the pan juices from the veggies and pork. Stir to combine, scraping any browned pieces from the bottom of the pan. Drizzle the juices over the pork and vegetables and serve.

    Enjoy! :)

    Wednesday, February 8, 2012

    Cheesy Chili Mac (Weight watchers)

    Cheesy Chili Mac = YUM!

    A coworker and friend of mine gave me this recipe. Bryan was so excited for me to try this one out. We were not disappointed at all. It is filling, warm, and absolutely scrumptious. It is perfect for a cold, winter night. This recipe is a meal in itself. You will not need or want anything else with this. Just scoop up a big bowl and enjoy.

    Cheesy Chili Mac
    Serves: 4 to 6
    Adapted by: http://www.food.com/recipe/weight-watchers-cheesy-chili-mac-points-5-327631

    1 pound lean ground beef OR ground turkey breast
    1 medium onion, chopped
    1 can (15 1/2 oz) Diced Tomatoes - I used the del monte diced tomatoes with green peppers
    2 cups low sodium tomato juice
    1 can (4oz) diced green chiles
    2 teaspoons chili powder
    1 cup whole grain or whole wheat elbow macaroni - you can use bowtie pasta or penne pasta also
    1 can (15 1/2 oz) pinto beans, drained
    Shredded reduced-fat cheddar cheese

    -Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
    -Stir in macaroni and beans; return to boiling. You might have to add additional tomato sauce if it doesn't look like all the pasta is covered. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese.

    Enjoy! :)

    Tuesday, February 7, 2012

    Chili Lime Chicken

    A new recipe that I wanted to try out and we thought it was delicious and so I am sharing it with you all.

    Chili Lime Chicken
    Serves: 4
    Adapted by: http://www.food.com/recipe/weight-watchers-chili-lime-chicken-3-points-408980

    1 tablespoon extra virgin olive oil
    2 tablespoons white whole wheat flour OR all purpose flour
    1/2 teaspoon chili powder
    1/4 teaspoon lite salt
    4 boneless, skinless chicken breasts (try to find thin-sliced or you can just pound them out a little)
    1/2 cup reduced sodium chicken broth
    2 tablespoons fresh lime juice
    1 tablespoons cilantro, minced

    -In a large nonstick skillet, heat the oil.
    -In a large ziplock bag, mix the flour, chili powder, and salt. Add chicken and coat all pieces completely.
    -Transfer chicken to the skillet, shaking off any excess flour; pan sear the chicken for approximately 4 minutes per side, or until chicken is cooked to the appropriate temperature.
    -Pour chicken broth and lime juice over the cooked chicken breasts and heat up for an additional minute or two.
    -Transfer chicken to the plates and spoon the pan juices over the chicken. Sprinkle cilantro on top and serve.

    Enjoy! :)

    Savory Bacon Cheddar Scones

    We had a birthday at work this morning and we each decided to bring something for a "birthday breakfast". This was my contribution. Everyone loved them and wished I had made more.

    These scones are savory and delicious. They are served best when they are fresh out of the oven and you put a little butter on them.

    Bonus: You can freeze these individually and then just grab one out in the morning and reheat in the microwave for a quick, on the go, breakfast.

    Savory Bacon Cheddar Scones
    Serves: 8 to 10 scones
    Adapted by: http://annies-eats.com/2010/04/08/bacon-cheddar-scones/

    2 cups white whole wheat flour
    1 cup all purpose flour
    1 tablespoon baking powder
    1 teaspoon lite salt
    1-2 teaspoons black pepper (depends on preference) - I use 1 1/2 teaspoons
    8 tablespoons light butter, cut into small cubes
    1 1/2 cups reduced fat cheddar cheese - shredded
    4 green onions, thinly sliced
    10 slices of bacon, cooked and chopped into small pieces/crumbs
    1 1/2 cups lowfat buttermilk

    Egg wash:
    1 large egg and 2 tablespoons water

    -Preheat the oven to 400˚ F. In a large bowl, combine the flour, baking powder, salt and black pepper; mix well. Add the cubes of butter and use a pastry cutter to cut butter into the flour mixture. You can also use 2 forks to do this. You want the butter to resemble the size of peas. Add in shredded cheese and mix well.
    -Mix in the green onions, bacon, and 1 cup of buttermilk into the mixing bowl. Stir by hand just until all ingredients are incorporated. You don't want to over mix because you want the scones to be light and fluffy. If you need additional milk to get the mixture to a dough like substance, you can add the additional 1/2 cup of buttermilk.
    -Transfer the dough to a lightly floured surface and roll out. You want the dough to be at least 1/2 thick, I prefer 1 inch thick.
    -Slice dough into 8 - 10 pieces (like a pizza)
    -In a small bowl combine the egg and water and whisk. Brush some of the egg wash on top of each of the scones. Transfer the scones to a nonstick baking sheet and bake for 18 to 20 minutes or until cooked completely.

    Enjoy! :)

    Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.
    In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean

    Monday, February 6, 2012

    Cheesy Zucchini Rice

    I just recently started eating zucchini and have found that I really like it. The problem I have is finding new ways to make recipes with zucchini. This is a very simple recipe that yields great results. If you have any zucchini at home, I strongly encourage you to give this one a try. This recipe tastes great with some oven baked honey ham and a fruit salad.

    Cheesy Zucchini Rice
    Serves: 4
    Adapted by: http://www.livelovepasta.com/2011/09/zucchini-rice/

    2 cups reduced sodium chicken broth
    1 cup long grain white rice OR brown rice (we only use brown rice in our house)
    2 tablespoons light butter
    1 medium zucchini, grated/shredded
    1 cup reduced-fat sharp cheddar cheese
    salt and pepper, to taste

    -In a saucepan, bring broth to a boil.
    -Add the rice, cover, and reduce heat to low. Cook rice according to directions on the rice package. I use boil in a bag brown rice bags, which only take 10 minutes.
    -Rice will be done when most of the liquid is absorbed and the rice is fluffy.
    -Remove from heat and add the butter and shredded zucchini; cover. Let the pan stand for 5 minutes and then uncover and stir to mix everything together.
    -Add cheese, salt, and pepper and stir again. Serve

    Enjoy! :)

    Saturday, February 4, 2012

    Figure-Friendly "Mojito"

    With Superbowl Sunday coming up tomorrow, I thought it would be beneficial to post a recipe for a cocktail. This is an unbelievably easy cocktail to make and it is way lower in calories and sugar than the normal mint mojito. While it isn't exactly the same flavor as a normal mojito, I doubt you will be upset with how it tastes. I love these and they will go great with the Mexican food we are making for the Superbowl.  While you may overindulge with lots of delicious food, you can rest knowing you are not adding unnecessary calories from the cocktails you enjoy.

    Figure-Friendly "Mojito"
    Serves 1
    Idea Inspiration: Amanda Heather's grandpa

    1 can Sprite Zero or Diet Sierra Mist
    2 limes - cut into quarters
    fresh mint
    White Rum, 2 oz

    -Pour can of soda into a glass that is filled with ice.
    -Add the fresh mint to the glass (use the amount of mint you prefer; I like a lot in my mojito) and stir together.
    -Add limes (again you will use how much you prefer)
    -Add 2 ounces of rum to the glass. Stir all ingredients together and serve

    Enjoy! :)

    Friday, February 3, 2012

    Crispy Parmesan Asparagus Sticks

    I have only been eating asparagus for 2 years or so and I still can't get over how delicious it is. I find myself wondering why I waited so long to eat it. Since I love eating this amazing green veggie, I think it is important to find different ways to serve it. This recipe is a great way to enjoy your green vegetables and my favorite thing about this is that they come out crispy, so you feel like you are being slightly indulgent. You can serve this side dish with dinner or this makes a wonderful appetizer for a social gathering, if you are hosting. They are best when served fresh out of the oven. We ate these asparagus sticks with some homemade spaghetti.

    Crispy Parmesan Asparagus Sticks
    Serves: 4 - 6
    Adapted by: http://www.howsweeteats.com/2011/03/crispy-parmesan-asparagus-sticks/

    1 bunch of asparagus (approx 30 spears) - try to find asparagus that is thinner
    2 egg whites
    1/4 cup white whole wheat flour OR all purpose flour
    1 cup seasoned panko breadcrumbs OR seasoned regular breadcrumbs - highly recommend panko!
    1/4 cup reduced fat parmesan cheese
    salt and pepper

    -Preheat oven to 425 degrees.
    -Coat a baking sheet with nonstick cooking spray.
    -First you want to clean the asparagus and snap off the tough ends of each spear.
    -In a small bowl you will want to add the egg whites and slightly beat them.
    -On a large plate, add the breadcrumbs, flour, and parmesan cheese and mix together until blended.
    -Coat each asparagus spear with some of the egg wash and then lay in the breadcrumb mixture, making sure to roll it around to coat it well. Place each asparagus on the baking sheet. Repeat process until all asparagus is coated and on the baking sheet.
    -Bake in the oven for 15 minutes, or until they are golden brown. You may wish to flip them in the middle of cooking to prevent sticking or burning. Just be gentle so you don't remove all the crispy coating.
    -Season with salt and pepper when they are finished cooking and serve.

    Enjoy! :)

    Slow Cooker Ham & Potatoes Au Gratin

    Let's face it...crock pot cooking is a life saver sometimes. You can literally throw everything together in the crock pot and come home to a delicious meal in the evening. While I love cooking and getting creative in the kitchen, I sometimes just want to come home and have dinner made without a lot of effort. This is a great crock pot recipe. It is very filling and perfect for a cold, winter day. This is a heavier meal so you will most likely only need a vegetable to go with it or a small side salad.

    *If you are doing Weight Watchers, 1 serving of this recipe is 4 points.

    Slow Cooker Ham & Potatoes Au Gratin
    Serves 6 (1 cup servings)
    Adapted by: http://www.food.com/recipe/weight-watchers-crock-pot-ham-potatoes-au-grautin-278384

    2 cups lean ham, diced
    4 cups red potatoes, diced (feel free to peel them but I keep the skin on for more nutritional value)
    1 cup onion, chopped
    3/4 cup reduced-fat shredded cheddar cheese
    1 can Healthy Request Cream of Chicken Soup (cream of mushroom soup works well also)
    1/8 teaspoon black pepper
    1 teaspoon dried parsley
    1 teaspoon yellow mustard

    -Spray the crock pot with nonstick cooking spray (trust me you don't want to forget this step or you will be scrubbing for days to get it clean).
    -Combine ham, potatoes, and onions in the crock pot. Sprinkle cheese evenly over the top.
    -In a small bowl you will combine the soup, pepper, parsley, and yellow mustard. Add this mixture to the potato mixture and make sure to stir and combine all ingredients.
    -Cover the crock pot and cook on low for 8 hours or on high for 4 to 5 hours. Stir well before serving.

    Enjoy! :)

    Wednesday, February 1, 2012

    Spaghetti all'Amitriciana

    I love pasta! It is that simple. If we eat pasta in our household we try to use wheat or whole grain varieties. This is a pasta recipe that you must try and I guarantee you won't be disappointed. It is full of flavor and so filling that you really don't need anything else with it. A small side salad would be a good dish if you wanted something more.

    Spaghetti All'Amitriciana
    Serves: 6 to 8 servings
    Adapted by: http://www.foodbuzz.com/recipes/4814005-spaghetti-all-amitriciana

    1 pound thin spaghetti noodles - we use Healthy Harvest Wheat Thin Spaghetti
    4 ounces pancetta, chopped OR lower fat bacon - we use fresh Boar's Head Pancetta from the deli
    3 cloves garlic, minced OR 2 teaspoons minced garlic in oil
    1/2 large onion, chopped - we use red onion
    1 - 2 teaspoons red pepper flakes
    1 28oz can diced tomatoes, undrained
    salt and pepper to taste
    1/2 cup parsley, chopped OR 1/4 - 1/2 cup dried parsley - recommend fresh parsley
    Freshly grated parmesan cheese

    -Bring a large pot of water to a boil. Salt the water and add your spaghetti noodles. Cook noodles according to package.
    -Once pasta is done cooking, drain all liquid, except 1/2 cup of the pasta water. Set aside.
    -While pasta is cooking, take a large nonstick saute pan and add the chopped pancetta. Cook pancetta over medium heat until browned, which should take about 5 minutes or so.
    -To the saute pan you will add garlic and onion and cook until the onions are softened.
    -Add red pepper flakes, can of tomatoes, and 1/4 cup of the pasta water and stir everything together. Bring to a boil and then simmer on low for 8 to 10 minutes. Season with salt and pepper, as desired. If the mixture gets too thick you can add the remainder 1/4 cup of pasta water.
    -Add cooked spaghetti and parsley to the sauce pan and stir well to make sure all ingredients are thoroughly combined.
    -Place some of the spaghetti onto a plate or in a bowl and top with freshly grated parmesan cheese.
    -Serve immediately

    Enjoy! :)