There are hundreds of ways you can make meatballs. I have a few different recipes already on my blog that pertain to meatballs. This is a different spin on how you can make them. These are really good by themselves but they are also really good if you put them over some whole wheat pasta or meatball subs. I serve them plain with some healthy side dishes since the meatballs are a little sinful. :)
Baked Mozzarella Stuffed Turkey Meatballs
Serves 4
Adapted from: http://bakeitafterall.blogspot.com/2009/04/spaghetti-and-mozzarella-stuffed-turkey.html
Ingredients:
-1 pound ground turkey breast or 1 pound lean hamburger meat
-1/4 cup italian style breadcrumbs or plain if that is all you have
-2 teaspoons minced garlic
-1/4 cup grated light parmesan cheese
-1 egg OR 1/4 cup eggbeaters OR 2 large egg whites
-2 teaspoons dried parsley or 1 tablespoon chopped fresh parsley
-pepper and salt for seasoning purposes
-1/2 teaspoon dried oregano
-3 tablespoons pasta sauce
-1 jar pasta sauce or your own homemade pasta sauce
-4 ounces fresh mozzarella cheese -separated into 8-10 small pieces/cubes
-nonstick cooking spray
Directions:
-Preheat oven to 400 degrees.
-On a baking sheet, cover the sheet with foil and spray with nonstick cooking spray.
-In a large bowl, combine ground turkey breast, breadcrumbs, garlic, parmesan cheese, eggs, parsley, salt and pepper, oregano, and 3 tablespoons pasta sauce. Mix until the contents are blended together.
-Take some of the meat mixture and make a small meatball
-Repeat this process until you have around 16 smaller meatballs
-In the center of half the small meatballs, add a piece of the mozzarella cheese cube.
-Take the other meatballs that don't have mozzarella cheese on them and cover the meatballs that do, to create covered stuffed meatballs.
-Place on a baking sheet and bake 20 minutes or until the meat is cooked to the correct temperature.
-While meatballs are baking, heat up your pasta sauce in a sauce pan.
-Add the meatballs to the sauce once they are done in the oven
-Feel free to eat them on their own or add them to pasta or whatever you decide to do with yummy, cheese-filled, meatballs!
Enjoy! :)
*Ground turkey breast makes these meatballs much healthier but a lean ground beef or lean ground sirloin would be perfect also.
Thursday, September 29, 2011
Teriyaki Sweet Potatoes and Dijon Mustard Oven Roasted Potatoes & Veggies
Continued from previous post...
Teriyaki Sweet Potatoes
Serves 4
Adapted from: http://budgetbytes.blogspot.com/2009/11/teriyaki-sweet-potatoes-219-055-serving.html
Ingredients:
-1 1/2 pounds sweet potatoes
-1 tablespoon sesame oil
-2 teaspoons of minced garlic
-2 tablespoons brown sugar
-3 tablespoons reduced sodium soy sauce
Optional: 2 tablespoons sesame seeds (we don't add these)
Directions:
-Preheat oven to 400 degrees
-Wash and peel your sweet potatoes
-Cut your sweet potatoes into medium sized chunks/cubes
-In a large casserole dish, spray with nonstick cooking spray and put your cut sweet potatoes in it.
-In a small bowl, combine sesame oil, brown sugar, garlic, and soy sauce together.
-Pour the contents of the bowl over all of the sweet potatoes, making sure to coat all of them.
-Cover your casserole dish with foil
-Bake in the oven for 20 minutes. Remove from oven and stir the mixture real well. Add your sesame seeds at this point if you wish to use them in this recipe.
-Put back in the oven uncovered for an additional 10 minutes or until the potatoes are soft and cooked.
-Remove from oven and eat
Tip:
*The potatoes should not be mushy, but they should be fork tender.
Dijon Mustard Oven Roasted Potatoes & Veggies
Serves 4-6 servings
Adapted from: http://theauspicioussquirrel.wordpress.com/2009/08/20/dijon-mustard-oven-roasted-potatoes/
Ingredients:
6 small red potatoes - washed and cut into chunks/cubes (do not peel because the peel offers nutrition)
1 red bell pepper medium sized - sliced
1 green bell pepper medium sized - sliced
1 red onion large - sliced
Dijon Mustard
Pepper for seasoning
Salt for seasoning if you desire
Nonstick cooking spray or olive oil
Directions:
-Preheat oven to 400 degrees.
-In a large bowl, combine potatoes, peppers, and onions.
-Season the vegetables with pepper and salt and mix well.
-Add desired amount of dijon mustard to the bowl and stir until the veggies are mixed well. I use about 1/4 -1/2 cup for my recipe.
-Spray a baking sheet or casserole dish with nonstick cooking spray and put the veggie mixture onto the dish
-Bake in the oven for 20 minutes. Remove from the oven and stir the veggies around.
-Return to the oven and bake for another 15-20 minutes or until the potatoes are fork tender.
-Remove from oven and eat
Enjoy! :)
Teriyaki Sweet Potatoes
Serves 4
Adapted from: http://budgetbytes.blogspot.com/2009/11/teriyaki-sweet-potatoes-219-055-serving.html
Ingredients:
-1 1/2 pounds sweet potatoes
-1 tablespoon sesame oil
-2 teaspoons of minced garlic
-2 tablespoons brown sugar
-3 tablespoons reduced sodium soy sauce
Optional: 2 tablespoons sesame seeds (we don't add these)
Directions:
-Preheat oven to 400 degrees
-Wash and peel your sweet potatoes
-Cut your sweet potatoes into medium sized chunks/cubes
-In a large casserole dish, spray with nonstick cooking spray and put your cut sweet potatoes in it.
-In a small bowl, combine sesame oil, brown sugar, garlic, and soy sauce together.
-Pour the contents of the bowl over all of the sweet potatoes, making sure to coat all of them.
-Cover your casserole dish with foil
-Bake in the oven for 20 minutes. Remove from oven and stir the mixture real well. Add your sesame seeds at this point if you wish to use them in this recipe.
-Put back in the oven uncovered for an additional 10 minutes or until the potatoes are soft and cooked.
-Remove from oven and eat
Tip:
*The potatoes should not be mushy, but they should be fork tender.
Dijon Mustard Oven Roasted Potatoes & Veggies
Serves 4-6 servings
Adapted from: http://theauspicioussquirrel.wordpress.com/2009/08/20/dijon-mustard-oven-roasted-potatoes/
Ingredients:
6 small red potatoes - washed and cut into chunks/cubes (do not peel because the peel offers nutrition)
1 red bell pepper medium sized - sliced
1 green bell pepper medium sized - sliced
1 red onion large - sliced
Dijon Mustard
Pepper for seasoning
Salt for seasoning if you desire
Nonstick cooking spray or olive oil
Directions:
-Preheat oven to 400 degrees.
-In a large bowl, combine potatoes, peppers, and onions.
-Season the vegetables with pepper and salt and mix well.
-Add desired amount of dijon mustard to the bowl and stir until the veggies are mixed well. I use about 1/4 -1/2 cup for my recipe.
-Spray a baking sheet or casserole dish with nonstick cooking spray and put the veggie mixture onto the dish
-Bake in the oven for 20 minutes. Remove from the oven and stir the veggies around.
-Return to the oven and bake for another 15-20 minutes or until the potatoes are fork tender.
-Remove from oven and eat
Enjoy! :)
3 Side Dish Ideas: Broccoli Cauliflower Casserole, Teriyaki Sweet Potatoes, and Dijon Mustard Oven-Roasted Potatoes & Veggies
I thought I would post a few simple side dishes that all of you might like to try. I love simple meals, especially on the week days when we have both been working hard all day. I wantmy meals to be healthy, taste good, and not require a ton of time in the kitchen. It's so easy to buy the packaged, processed crap in the store, but it really is better to make your side dishes from scratch. You get to control what you put in the dish and it is not loaded with unhealthy ingredients that most of us don't even know how to pronounce, much less know what they are.
These are three dishes that we make quite often in our house. They make a lot of food and they all reheat really well. One tip I will give you is make a large version of these recipes and then just reheat some each night with your main entree. It reduces the time you have to be in the kitchen after work.
Broccoli Cauliflower Casserole
Serves 8
Adapted from: http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx
Ingredients:
1/3 cup whole wheat breadcrumbs or regular breadcrumbs
1/4 cup grated light parmesan cheese
2 tablespoons light stick butter - melted
1 1/2 teaspoons McCormick italian seasoning
1 package frozen broccoli florets - thawed
1 package frozen cauliflower florets - thawed
OR
1 extra large bag of broccoli and cauliflower florets mixed bag
2 tablespoons light stick butter
1 cup diced sweet yellow onion
2 tablespoons white whole wheat flour or all purpose flour
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/4 cups skim milk
4 ounces or 1/2 package reduced fat or fat free cream cheese
Directions:
-Preheat oven to 350 degrees.
-In a bowl, add breadcrumbs, 2 tablespoons grated parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon italian seasoning. Set aside.
-In a large skillet, add 2 tablespoons butter and melt on medium high heat. Add onion and saute for 5 minutes or until they are tender.
-Add your flour, 1 teaspoon italian seasoning, garlic powder, and pepper.
-Add your milk and cook until the mixture is bubbly and thickened.
-Add your cream cheese and remaining parmesan cheese and mix well.
-Toss your vegetables with the melted cheese sauce
-In a 2 quart baking dish, spray nonstick cooking spray and pour your veggie/cheese mix into the baking dish.
-Sprinkle the contents of the first bowl you set aside on top of the veggies.
-Bake 30-40 minutes. Top will be slightly browned and the mixture will be completely melted and delicious looking.
*Suggestions:
-This side dish goes really well with ham or pork chops.
Enjoy! :)
These are three dishes that we make quite often in our house. They make a lot of food and they all reheat really well. One tip I will give you is make a large version of these recipes and then just reheat some each night with your main entree. It reduces the time you have to be in the kitchen after work.
Broccoli Cauliflower Casserole
Serves 8
Adapted from: http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx
Ingredients:
1/3 cup whole wheat breadcrumbs or regular breadcrumbs
1/4 cup grated light parmesan cheese
2 tablespoons light stick butter - melted
1 1/2 teaspoons McCormick italian seasoning
1 package frozen broccoli florets - thawed
1 package frozen cauliflower florets - thawed
OR
1 extra large bag of broccoli and cauliflower florets mixed bag
2 tablespoons light stick butter
1 cup diced sweet yellow onion
2 tablespoons white whole wheat flour or all purpose flour
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/4 cups skim milk
4 ounces or 1/2 package reduced fat or fat free cream cheese
Directions:
-Preheat oven to 350 degrees.
-In a bowl, add breadcrumbs, 2 tablespoons grated parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon italian seasoning. Set aside.
-In a large skillet, add 2 tablespoons butter and melt on medium high heat. Add onion and saute for 5 minutes or until they are tender.
-Add your flour, 1 teaspoon italian seasoning, garlic powder, and pepper.
-Add your milk and cook until the mixture is bubbly and thickened.
-Add your cream cheese and remaining parmesan cheese and mix well.
-Toss your vegetables with the melted cheese sauce
-In a 2 quart baking dish, spray nonstick cooking spray and pour your veggie/cheese mix into the baking dish.
-Sprinkle the contents of the first bowl you set aside on top of the veggies.
-Bake 30-40 minutes. Top will be slightly browned and the mixture will be completely melted and delicious looking.
*Suggestions:
-This side dish goes really well with ham or pork chops.
Enjoy! :)
Tuesday, September 27, 2011
Pasta with Roasted Garlic, Chicken, Broccoli, and White Cheddar Cheese
In our household, you can never go wrong when making a pasta dish. I am sure my husband would love me if I made it several times a week. However, I try to only make 1 meal each week that focuses on pasta. It's healthier for our waistlines and gives us something to look forward to each week. :)
There are so many things you can do with pasta. The possibilities are limitless. This is a very tasty and nutritious meal. The great thing about this dish is that it has all the components you want in a healthy, balanced dinner. It has your lean protein, your vegetable, and your whole grains/carbohydrates. It is a very filling meal, so you won't need anything with it. If you really want to make it extra healthy, add a small side of fresh fruit on the side and eat it as dessert after your meal.
Pasta with Roasted Garlic, Chicken, Broccoli, and White Cheddar Cheese
Serves 8 1-cup servings and reheats well for leftovers
Adapted from: http://annies-eats.net/2010/06/03/pasta-with-roasted-garlic-white-cheddar-wine-sauce/
Ingredients:
1 box Ronzoni Healthy Harvest Whole Grain Rotini or Penne Pasta
1 1/2 tablespoons light stick butter
1 large bulb of garlic roasted (directions below)
1 1/2 tablespoons flour
1/4 cup dry white wine - your preference (use chicken broth if you don't have any white wine)
1 cup lower sodium chicken broth
3/4 cup shredded reduced fat white cheddar cheese
1 bag frozen broccoli florets - thawed
1 pound boneless skinless chicken breasts - cut into bite size pieces
salt and pepper for seasoning purposes
Directions:
*To roast garlic: You will need a piece of foil (enough to completely cover your bulb of garlic). Take one bulb of garlic and cut off the top of one end, which exposes some of the garlic cloves. Place the garlic bulb on the foil and drizzle a few teaspoons of extra virgin olive oil on it. Wrap the foil around it to close it completely. Bake in the oven at 375 degrees for 35-40 minutes. When it is done, remove from the foil and let cool. Once cooled, you will remove the garlic cloves and smash them in a bowl with a fork.
You can make several bulbs of garlic this way and just keep a few wrapped up in your refrigerator for other recipes. They stay good for a few days.
-Cook your pasta according to the directions on the box.
-In a large skillet, spray some nonstick cooking spray. Heat on medium high heat and add your seasoned chicken chunks to the skillet. Cook until the chicken is completely done. Set aside.
-In a large skillet, over medium high heat, melt your butter. Once the butter is melted you will want to add your roasted garlic and saute it for about 30 seconds.
-Add your flour to the skillet and whisk together with the butter and garlic for a few minutes, making sure to stir constantly.
-Add in your chicken broth and white wine.
-Bring mixture to a boil and then simmer on low for about 2-3 minutes. The mixture will start to thicken.
-Add your shredded white cheddar to the mix and stir until the mixture is blended and melted.
-Add any salt or pepper you wish to add for seasoning. We omit the salt but add about 1/2 teaspoon black pepper.
-Add the chicken chunks and broccoli florets to the mixture and make sure it blends together completely.
-You can add your pasta to the entire mixture or you can just put some pasta on a plate and add some of the mixture on top of the pasta.
Enjoy! :)
There are so many things you can do with pasta. The possibilities are limitless. This is a very tasty and nutritious meal. The great thing about this dish is that it has all the components you want in a healthy, balanced dinner. It has your lean protein, your vegetable, and your whole grains/carbohydrates. It is a very filling meal, so you won't need anything with it. If you really want to make it extra healthy, add a small side of fresh fruit on the side and eat it as dessert after your meal.
Pasta with Roasted Garlic, Chicken, Broccoli, and White Cheddar Cheese
Serves 8 1-cup servings and reheats well for leftovers
Adapted from: http://annies-eats.net/2010/06/03/pasta-with-roasted-garlic-white-cheddar-wine-sauce/
Ingredients:
1 box Ronzoni Healthy Harvest Whole Grain Rotini or Penne Pasta
1 1/2 tablespoons light stick butter
1 large bulb of garlic roasted (directions below)
1 1/2 tablespoons flour
1/4 cup dry white wine - your preference (use chicken broth if you don't have any white wine)
1 cup lower sodium chicken broth
3/4 cup shredded reduced fat white cheddar cheese
1 bag frozen broccoli florets - thawed
1 pound boneless skinless chicken breasts - cut into bite size pieces
salt and pepper for seasoning purposes
Directions:
*To roast garlic: You will need a piece of foil (enough to completely cover your bulb of garlic). Take one bulb of garlic and cut off the top of one end, which exposes some of the garlic cloves. Place the garlic bulb on the foil and drizzle a few teaspoons of extra virgin olive oil on it. Wrap the foil around it to close it completely. Bake in the oven at 375 degrees for 35-40 minutes. When it is done, remove from the foil and let cool. Once cooled, you will remove the garlic cloves and smash them in a bowl with a fork.
You can make several bulbs of garlic this way and just keep a few wrapped up in your refrigerator for other recipes. They stay good for a few days.
-Cook your pasta according to the directions on the box.
-In a large skillet, spray some nonstick cooking spray. Heat on medium high heat and add your seasoned chicken chunks to the skillet. Cook until the chicken is completely done. Set aside.
-In a large skillet, over medium high heat, melt your butter. Once the butter is melted you will want to add your roasted garlic and saute it for about 30 seconds.
-Add your flour to the skillet and whisk together with the butter and garlic for a few minutes, making sure to stir constantly.
-Add in your chicken broth and white wine.
-Bring mixture to a boil and then simmer on low for about 2-3 minutes. The mixture will start to thicken.
-Add your shredded white cheddar to the mix and stir until the mixture is blended and melted.
-Add any salt or pepper you wish to add for seasoning. We omit the salt but add about 1/2 teaspoon black pepper.
-Add the chicken chunks and broccoli florets to the mixture and make sure it blends together completely.
-You can add your pasta to the entire mixture or you can just put some pasta on a plate and add some of the mixture on top of the pasta.
Enjoy! :)
Monday, September 26, 2011
Oven-Roasted Corn on the Cob with Honey Chili Butter
I realize that fresh corn is about to be out of season at the grocery stores, but around here you can still find some fresh corn at the supermarket or at the local farmer's market. I bought a few the other day and decided to try this recipe. If you can't find fresh corn on the cob, I am positive that frozen corn on the cob would be sufficient.
This side dish recipe will go with almost anything else you cook.
Oven-Roasted Corn on the Cob with Honey Chili Butter
Serves 4
Adapted from: http://budgetbytes.blogspot.com/2011/05/oven-roasted-corn-with-honey-chili.html
Ingredients:
4 ears of corn
3 tablespoons light margarine - room temperature
1 tablespoon local honey
1/2 teaspoon chili powder
Optional: salt - to taste
Foil
Directions:
-Preheat oven to 350 degrees.
-Take each piece of corn and de-husk it and remove all the silk. Clean off with water and dry off.
-Wrap each piece of corn on the cob in foil and make sure you completely cover it
-Roast corn on the cob in the oven for 30 minutes
-While corn is roasting, in a small bowl combine chili powder, honey, and margarine and stir together until blended.
-I used an electric mixer to combine the ingredients.
-Remove corn on the cob from oven and remove the foil.
-Place corn on a serving platter and cover each with some of the butter mixture
*Tip: Make sure you set the butter/margarine out so that it is close to room temperature when you go to mix it. It will mix so much better than cold butter/margarine.
Enjoy! :)
-
This side dish recipe will go with almost anything else you cook.
Oven-Roasted Corn on the Cob with Honey Chili Butter
Serves 4
Adapted from: http://budgetbytes.blogspot.com/2011/05/oven-roasted-corn-with-honey-chili.html
Ingredients:
4 ears of corn
3 tablespoons light margarine - room temperature
1 tablespoon local honey
1/2 teaspoon chili powder
Optional: salt - to taste
Foil
Directions:
-Preheat oven to 350 degrees.
-Take each piece of corn and de-husk it and remove all the silk. Clean off with water and dry off.
-Wrap each piece of corn on the cob in foil and make sure you completely cover it
-Roast corn on the cob in the oven for 30 minutes
-While corn is roasting, in a small bowl combine chili powder, honey, and margarine and stir together until blended.
-I used an electric mixer to combine the ingredients.
-Remove corn on the cob from oven and remove the foil.
-Place corn on a serving platter and cover each with some of the butter mixture
*Tip: Make sure you set the butter/margarine out so that it is close to room temperature when you go to mix it. It will mix so much better than cold butter/margarine.
Enjoy! :)
-
Sunday, September 25, 2011
Whole Grain Crepes filled with fresh fruit
I have never had crepes before, so I decided last week that I was going to make some. I found a great recipe for some whole grain crepes, which made me all giddy. I love when I can indulge a little and still have it be nutritious. For my first time making them, they turned out delicious. I filled the crepes with fresh berries and light cool whip and drizzled some honey on top of them. I also had turkey sausage patties and eggs with them. I ate way too many crepes but they were so delicious! :)
Whole Grain Crepes with Fresh Fruit
Makes 8 crepes
Adapted from: http://greenlitebites.com/2008/06/18/simple-low-fat-whole-grain-crpe/
Ingredients:
1/4 cup eggbeaters or 1 large egg
1 large egg white
1/8 teaspoon salt
1 teaspoon pure vanilla
1 teaspoon granulated sugar
1 teaspoon ground cinnamon
1 cup white whole wheat flour (substitute all purpose flour if you don't have this but they won't be whole grain)
1 cup skim milk
2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup fresh raspberries
Cool whip
nonstick cooking spray
Optional: honey for drizzling
Directions:
-In a large bowl, whisk egg, egg white, salt, and vanilla until frothy.
-To the bowl, you will add the flour and milk a little at a time. Add some flour and then mix together. Then add some milk and mix together. Repeat process until all flour and milk has been combined.
-Add sugar and cinnamon and combine well
-In a medium size nonstick skillet, heat over medium heat. Make sure to spray the pan with nonstick cooking spray.
-Pick up the pan when it is heated and pour 1/4 cup of batter in the pan and spread around to cover the entire bottom.
-Place the skillet on the burner and cook for 30-45 seconds.
-Flip the crepe and cook an additional 10-15 seconds.
-Repeat process until all your batter is used. You should end up with 8-10 crepes. *keep adding nonstick cooking spray in between batches to prevent sticking/scorching.
-In a bowl, combine your fresh berries and add desired amount of cool whip and combine together.
-Take a crepe and fill with berries/cool whip mixture and roll up. Drizzle honey on top if you wish.
*Suggestions
-Crepes can be savory or sweet. For dinner, we our stuffing the leftover crepes with sliced turkey breast, swiss cheese, baby spinach, and honey dijon mustard. Get creative and use any fillings you desire.
Enjoy! :)
Whole Grain Crepes with Fresh Fruit
Makes 8 crepes
Adapted from: http://greenlitebites.com/2008/06/18/simple-low-fat-whole-grain-crpe/
Ingredients:
1/4 cup eggbeaters or 1 large egg
1 large egg white
1/8 teaspoon salt
1 teaspoon pure vanilla
1 teaspoon granulated sugar
1 teaspoon ground cinnamon
1 cup white whole wheat flour (substitute all purpose flour if you don't have this but they won't be whole grain)
1 cup skim milk
2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup fresh raspberries
Cool whip
nonstick cooking spray
Optional: honey for drizzling
Directions:
-In a large bowl, whisk egg, egg white, salt, and vanilla until frothy.
-To the bowl, you will add the flour and milk a little at a time. Add some flour and then mix together. Then add some milk and mix together. Repeat process until all flour and milk has been combined.
-Add sugar and cinnamon and combine well
-In a medium size nonstick skillet, heat over medium heat. Make sure to spray the pan with nonstick cooking spray.
-Pick up the pan when it is heated and pour 1/4 cup of batter in the pan and spread around to cover the entire bottom.
-Place the skillet on the burner and cook for 30-45 seconds.
-Flip the crepe and cook an additional 10-15 seconds.
-Repeat process until all your batter is used. You should end up with 8-10 crepes. *keep adding nonstick cooking spray in between batches to prevent sticking/scorching.
-In a bowl, combine your fresh berries and add desired amount of cool whip and combine together.
-Take a crepe and fill with berries/cool whip mixture and roll up. Drizzle honey on top if you wish.
*Suggestions
-Crepes can be savory or sweet. For dinner, we our stuffing the leftover crepes with sliced turkey breast, swiss cheese, baby spinach, and honey dijon mustard. Get creative and use any fillings you desire.
Enjoy! :)
Friday, September 23, 2011
Healthy Beef and Black Bean Chili and Homemade "Healthified" Cornbread
With fall approaching and the cooler temps, we have been making lots of soups and chili the last few weeks. I've been experimenting with all sorts of different kinds of chili. I've made regular beef chili, white chicken chili, and now beef and black bean chili. This recipe is one of my favorite chili recipes. It is extremely hearty and filling, so one bowl is usually all you need for a meal. If you want a little splurge, make some homemade cornbread to go with it.
One of the best things about this recipe is that it only takes about 10 minutes or so to prepare and then you just let it simmer for about 30 minutes, so it's a perfect meal for a busy week day. You can make your cornbread while the chili is simmering. :)
Beef and Black Bean Chili
Serves 6-8
Adapted from: http://www.the-girl-who-ate-everything.com/2011/01/healthy-spicy-beef-and-black-bean-chili.html
Ingredients:
1 pound lean ground sirloin
1 cup frozen corn or 1 can corn drained
1 packet McCormick's Lower Sodium taco seasoning or chili seasoning
1/2 cup diced green bell pepper
1 can black beans - do not drain
1 can petite diced tomatoes - do not drain
1 can Rotel - do not drain
1/2 cup beef broth
1/2 teaspoon black pepper
Optional: Fat-free sour cream, reduced fat shredded cheese, scallions, diced red onions, or cilantro
Directions:
-In a large pot, season and cook your ground sirloin until it is completely cooked. Drain well and put back into the pot.
-Add corn, taco or chili seasoning, bell peppers, black beans, both cans of rotel, beef broth, and black pepper. Stir until the chili is completely mixed.
-Bring to a boil and then reduce heat to low and cover the pot with a lid.
-Simmer for 25-30 minutes, stirring occasionally.
-Once chili is done, pour desired amount of chili in a bowl and top with any of the optional toppings listed above.
*Suggestions
-If the chili looks very thick, you can add more beef broth to make it less thick.
-Feel free to use ground sirloin, ground beef, ground turkey, or ground chicken for this recipe.
Homemade "Healthified" Cornbread
Serves 6-8
Adapted from: http://allrecipes.com/Recipe/excellent-and-healthy-cornbread/detail.aspx
Ingredients:
1 cup white whole wheat flour or all purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten
2 tablespoons honey
Directions:
-Preheat oven to 400 degrees.
-In an 8x8 baking dish, spray nonstick cooking spray.
-In a large bowl, mix flour, cornmeal, sugar, baking soda, and salt together. Stir in yogurt, eggs, and honey and mix just until blended.
-Pour batter into baking dish and bake 20-25 minutes.
Enjoy! :)
One of the best things about this recipe is that it only takes about 10 minutes or so to prepare and then you just let it simmer for about 30 minutes, so it's a perfect meal for a busy week day. You can make your cornbread while the chili is simmering. :)
Beef and Black Bean Chili
Serves 6-8
Adapted from: http://www.the-girl-who-ate-everything.com/2011/01/healthy-spicy-beef-and-black-bean-chili.html
Ingredients:
1 pound lean ground sirloin
1 cup frozen corn or 1 can corn drained
1 packet McCormick's Lower Sodium taco seasoning or chili seasoning
1/2 cup diced green bell pepper
1 can black beans - do not drain
1 can petite diced tomatoes - do not drain
1 can Rotel - do not drain
1/2 cup beef broth
1/2 teaspoon black pepper
Optional: Fat-free sour cream, reduced fat shredded cheese, scallions, diced red onions, or cilantro
Directions:
-In a large pot, season and cook your ground sirloin until it is completely cooked. Drain well and put back into the pot.
-Add corn, taco or chili seasoning, bell peppers, black beans, both cans of rotel, beef broth, and black pepper. Stir until the chili is completely mixed.
-Bring to a boil and then reduce heat to low and cover the pot with a lid.
-Simmer for 25-30 minutes, stirring occasionally.
-Once chili is done, pour desired amount of chili in a bowl and top with any of the optional toppings listed above.
*Suggestions
-If the chili looks very thick, you can add more beef broth to make it less thick.
-Feel free to use ground sirloin, ground beef, ground turkey, or ground chicken for this recipe.
Homemade "Healthified" Cornbread
Serves 6-8
Adapted from: http://allrecipes.com/Recipe/excellent-and-healthy-cornbread/detail.aspx
Ingredients:
1 cup white whole wheat flour or all purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten
2 tablespoons honey
Directions:
-Preheat oven to 400 degrees.
-In an 8x8 baking dish, spray nonstick cooking spray.
-In a large bowl, mix flour, cornmeal, sugar, baking soda, and salt together. Stir in yogurt, eggs, and honey and mix just until blended.
-Pour batter into baking dish and bake 20-25 minutes.
Enjoy! :)
Tuesday, September 20, 2011
Vegetable "Fried" Rice
Before I left for work this morning, I set out boneless pork chops. When I got home I was trying to decide what to have with the pork chops. Bryan and I talked about our options and we decided on teriyaki marinated grilled pork chops, salad, and homemade vegetable "fried" rice. Traditional fried rice is very high in calories and fat. At the grocery store, they sell spice packets for fried rice, but those are loaded with a bunch of crap and are usually high in sodium. I decided to take a stab at creating my own version. It was very easy to make and we thought it tasted really good. I hope you like my version of it. :)
Vegetable "Fried" Rice
Serves 4
Ingredients:
2 Boil-in-a-bag brown rice bags (4 servings)
1/2 medium sized red onion - diced
1 teaspoon minced garlic
Nonstick cooking spray
1/4 cup Eggbeaters or 1 large egg
1 cup mixed vegetables (I used vip steamworks mixed veggies and just steamed the bag in the microwave)
2 tablespoons lower sodium soy sauce
black pepper for seasoning
Directions:
-Cook brown rice according to directions on box
-Steam your mixed veggies in the microwave and set aside.
-In a skillet, spray some nonstick cooking spray.
-On medium high heat, add onion and garlic and saute for 4-5 minutes
-Add eggs and scramble
-Once eggs are cooked completely, add brown rice and mixed vegetables and stir the entire dish until combined.
-Add black pepper and soy sauce and mix well.
-Serve
*Modifications/Substitutions:
-Feel free to use white rice but brown rice is whole grain and a healthier option
Enjoy! :)
Vegetable "Fried" Rice
Serves 4
Ingredients:
2 Boil-in-a-bag brown rice bags (4 servings)
1/2 medium sized red onion - diced
1 teaspoon minced garlic
Nonstick cooking spray
1/4 cup Eggbeaters or 1 large egg
1 cup mixed vegetables (I used vip steamworks mixed veggies and just steamed the bag in the microwave)
2 tablespoons lower sodium soy sauce
black pepper for seasoning
Directions:
-Cook brown rice according to directions on box
-Steam your mixed veggies in the microwave and set aside.
-In a skillet, spray some nonstick cooking spray.
-On medium high heat, add onion and garlic and saute for 4-5 minutes
-Add eggs and scramble
-Once eggs are cooked completely, add brown rice and mixed vegetables and stir the entire dish until combined.
-Add black pepper and soy sauce and mix well.
-Serve
*Modifications/Substitutions:
-Feel free to use white rice but brown rice is whole grain and a healthier option
Enjoy! :)
Dark Chocolate M&M cookies
I absolutely love dark chocolate. I could do without milk chocolate, but dark chocolate is my weakness. While at Target this past weekend, I passed the aisle with chocolate just to see if I could find something small for my sweet tooth. I ended up finding a huge bag of dark chocolate M&M's. I hardly ever see them in dark chocolate so I got them. I decided I needed to bake something with them so I don't end up eating the whole bag myself. I decided to make M&M cookies. Dark chocolate is a healthier option than milk chocolate, as most of you already know. This recipe is great because you can pick any kind of M&M and use them. Bryan really likes when I make these with peanut butter M&M's.
Recipe adapted from: http://www.joyofbaking.com/MandMCookies.html
Dark Chocolate M&M Cookies
Makes approx 32 cookies
Ingredients:
1 1/2 cups King Arthur White Whole Wheat Flour
1/2 cup Quaker Old Fashioned Rolled Oats
1 1/4 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup of Light, Unsalted Stick Margarine at room temperature (set out about 45 minutes before you start making the dough)
2/3 cup Granulated Sugar
5 tablespoons + 2 teaspoons Brown Sugar Splenda Blend or 2/3 cup dark brown sugar
1 large Egg
1 Egg Yolk
1 1/2 teaspoons Pure Vanilla
3/4 cup M&M's
Directions:
-Preheat oven to 350 degrees.
-Place one rack towards the bottom of the oven and the other in the top 1/3 portion of the oven
-Cover 2 baking sheets with parchment paper (easy cleanup and easy to remove from the baking sheet after baking cookies)
-In a bowl, combine flour, oats, salt, and baking soda and set aside.
-In a large bowl, add butter, sugar, and brown sugar. With an electric mixer, cream the sugars and butter for 2 to 3 minutes.
-Add egg and egg yolk and combine until blend thoroughly.
-Add pure vanilla and blend thoroughly.
-Gradually add flour mixture to the butter/sugar mixture. You don't want to over mix the dough. Just combine it until all ingredients are blended.
-Drop dough by tablespoonful onto baking sheet.
-Top each of the cookies with M&M's, pressing them gently into the cookie dough
-Bake cookies for 12-16 minutes, depending on your oven
-Place the first cookie sheet on the bottom rack of the oven and bake for approx 6 minutes. Then move to the top rack and bake 6 minutes or until they are lightly browned.
-Remove from oven and let cookies cool for a few minutes before transferring them to a baking rack to completely cool.
-Store in an airtight container
*Modifications/Suggestions:
-Feel free to use all purpose flour if you don't use or like white whole wheat flour
-If you don't have rolled oats, just use 2 cups of flour
These cookies will be crispy on the edges and have a soft center. They are one of my absolute favorite cookies. Plus, they are made with whole wheat flour, so you are getting your grains and enjoying chocolate! P.S. each of these cookies is less than 100 calories.
Enjoy! :)
Recipe adapted from: http://www.joyofbaking.com/MandMCookies.html
Dark Chocolate M&M Cookies
Makes approx 32 cookies
Ingredients:
1 1/2 cups King Arthur White Whole Wheat Flour
1/2 cup Quaker Old Fashioned Rolled Oats
1 1/4 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup of Light, Unsalted Stick Margarine at room temperature (set out about 45 minutes before you start making the dough)
2/3 cup Granulated Sugar
5 tablespoons + 2 teaspoons Brown Sugar Splenda Blend or 2/3 cup dark brown sugar
1 large Egg
1 Egg Yolk
1 1/2 teaspoons Pure Vanilla
3/4 cup M&M's
Directions:
-Preheat oven to 350 degrees.
-Place one rack towards the bottom of the oven and the other in the top 1/3 portion of the oven
-Cover 2 baking sheets with parchment paper (easy cleanup and easy to remove from the baking sheet after baking cookies)
-In a bowl, combine flour, oats, salt, and baking soda and set aside.
-In a large bowl, add butter, sugar, and brown sugar. With an electric mixer, cream the sugars and butter for 2 to 3 minutes.
-Add egg and egg yolk and combine until blend thoroughly.
-Add pure vanilla and blend thoroughly.
-Gradually add flour mixture to the butter/sugar mixture. You don't want to over mix the dough. Just combine it until all ingredients are blended.
-Drop dough by tablespoonful onto baking sheet.
-Top each of the cookies with M&M's, pressing them gently into the cookie dough
-Bake cookies for 12-16 minutes, depending on your oven
-Place the first cookie sheet on the bottom rack of the oven and bake for approx 6 minutes. Then move to the top rack and bake 6 minutes or until they are lightly browned.
-Remove from oven and let cookies cool for a few minutes before transferring them to a baking rack to completely cool.
-Store in an airtight container
*Modifications/Suggestions:
-Feel free to use all purpose flour if you don't use or like white whole wheat flour
-If you don't have rolled oats, just use 2 cups of flour
These cookies will be crispy on the edges and have a soft center. They are one of my absolute favorite cookies. Plus, they are made with whole wheat flour, so you are getting your grains and enjoying chocolate! P.S. each of these cookies is less than 100 calories.
Enjoy! :)
Monday, September 19, 2011
Beef and Vegetable Barley Soup
For some reason, I am on a soup kick this week. I think the colder temperatures make me really crave it. I also think soup is really easy to whip up for an easy weeknight supper. I wanted to try a soup with beef because I realized that I post a lot of recipes for turkey, pork, and chicken, but not a lot of beef. This recipe is great because you get your grains, protein, and vegetables all in one bowl. :) This soup can be ready in an hour or you can cook it in your crockpot and let it simmer on low all day.
This soup is great all by itself but a homemade grilled cheese compliments it wonderfully. Just make sure you use whole wheat bread and reduced fat cheese if you are wanting it to be a healthy side dish.
Beef and Vegetable Barley Soup
Serves 8 (1 cup servings)
Ingredients:
3/4 cup carrots - chopped
1/2 cup celery - chopped
1/2 cup sweet yellow onion - chopped
1 tablespoon light butter
4 cups reduced sodium beef broth
2 cups of water
1 can diced tomatoes
1 pound beef - I use lean ground beef but stew meat or leftover steak would work fine also
3/4 cup barley - can be quick-cook barley if you wish
1 teaspoon salt
3 teaspoons black pepper (use less if you don't want it spicy)
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon minced garlic
Directions:
-In a nonstick skillet, season and brown your ground beef and drain well. Set aside.
-In a large skillet, melt butter on medium heat.
-Add carrots, celery, and onions and saute for 4-5 minutes.
-In a large stock pot or dutch oven, add the sauteed veggie mix, along with the beef broth, water, tomatoes, cooked ground beef, barley, salt, pepper, basil, oregano, and garlic and stir together, making sure to mix it real good.
-Bring the pot of soup to a boil on high heat
-Once the soup is boiling, reduce heat to low and simmer for an hour. Stir occasionally. Taste halfway through cooking to see if any additional seasonings need added. Season accordingly.
Suggestions:
*if using quick-cook barley, add the barley about 20-25 minutes before the soup is done. It takes a lot less time than regular barley to cook.
*feel free to add additional veggies if you want and substitute ground turkey if you don't like beef.
Enjoy! :)
This soup is great all by itself but a homemade grilled cheese compliments it wonderfully. Just make sure you use whole wheat bread and reduced fat cheese if you are wanting it to be a healthy side dish.
Beef and Vegetable Barley Soup
Serves 8 (1 cup servings)
Ingredients:
3/4 cup carrots - chopped
1/2 cup celery - chopped
1/2 cup sweet yellow onion - chopped
1 tablespoon light butter
4 cups reduced sodium beef broth
2 cups of water
1 can diced tomatoes
1 pound beef - I use lean ground beef but stew meat or leftover steak would work fine also
3/4 cup barley - can be quick-cook barley if you wish
1 teaspoon salt
3 teaspoons black pepper (use less if you don't want it spicy)
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon minced garlic
Directions:
-In a nonstick skillet, season and brown your ground beef and drain well. Set aside.
-In a large skillet, melt butter on medium heat.
-Add carrots, celery, and onions and saute for 4-5 minutes.
-In a large stock pot or dutch oven, add the sauteed veggie mix, along with the beef broth, water, tomatoes, cooked ground beef, barley, salt, pepper, basil, oregano, and garlic and stir together, making sure to mix it real good.
-Bring the pot of soup to a boil on high heat
-Once the soup is boiling, reduce heat to low and simmer for an hour. Stir occasionally. Taste halfway through cooking to see if any additional seasonings need added. Season accordingly.
Suggestions:
*if using quick-cook barley, add the barley about 20-25 minutes before the soup is done. It takes a lot less time than regular barley to cook.
*feel free to add additional veggies if you want and substitute ground turkey if you don't like beef.
Enjoy! :)
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