Grilled Garlic Parmesan Zucchini

I am not sure what has been going on here but we have had extremely warm weather. Yesterday was a high of 67 degrees, in January! The great thing about nicer weather is that you can grill supper instead of being stuck inside. This recipe is simply scrumptious! These zucchini "boats" would go well with a grilled sirloin steak or some grilled bbq chicken.

Don't worry if you do not have a grill or don't feel like grilling these. You can cook these in the oven/broiler.

Grilled Garlic Parmesan Zucchini
Serves: 4 to 6
Adapted by: http://allrecipes.com/recipe/grilled-garlic-parmesan-zucchini/

Ingredients:
3 green zucchini - medium sized
3 tablespoons light butter
2 cloves of minced garlic OR 1 teaspoon minced garlic in oil
1 tablespoon fresh parsley, chopped OR 1 tablespoon dried parsley
1/2 cup reduced fat, grated parmesan cheese

Directions:
-Preheat grill for a medium-high heat and spray nonstick cooking spray on the grates or brush with some olive oil. This helps prevent the veggies from sticking.
-Cut all 3 zucchini in half, then slice each half into 3 slices lengthwise, which will give you 6 slices of zucchini per vegetable.
-In a small bowl, combine the butter, garlic, and parsley and spread the mixture on one side of each of the zucchini pieces. Sprinkle some parmesan cheese on top of each piece.
-You will grill these skin side down, toppings side up.
-Grill zucchini for about 8 minutes or until the cheese has melted and they are done to your desired tenderness.

*For those cooking these indoors, you would just place all the zucchini pieces on a baking sheet and bake under the broiler for 8 minutes or so. You will want to cook them on low and watch them carefully to keep them from burning.

Enjoy! :)

BBQ Meatloaf Muffins

Meatloaf is a favorite in our household. I wanted to make it for my husband because we had not had it in quite a while. I wanted something a little different and came up with this recipe to make. I got my inspiration from a recipe on SkinnyTaste (www.skinnytaste.com). I think this would be a huge hit with kids. I really enjoyed the individual sized portions. A big meatloaf has several portions, but you don't always think about that when you are cutting it and putting it on a plate. This recipe is great for portion control.

We had this meatloaf recipe with some oven roasted cauliflower and broccoli and fresh orange wedges.

BBQ Meatloaf Muffins
Serves: 6

Ingredients:
1 pound lean ground beef (we use organic, grass-fed)
3 teaspoons low sodium worcestershire sauce
1/2 teaspoon minced garlic
black pepper for seasoning
1/2 small green bell pepper, diced
1/2 medium yellow onion, diced
1/4 cup plain breadcrumbs OR 5 saltine crackers (make sure to crumble the crackers real well)
3 tablespoons bbq sauce
bbq sauce for topping

Directions:
-preheat oven to 350 degrees
-in a mixing bowl, add all ingredients and mix together until thoroughly combined
-In a cupcake muffin pan, spray nonstick cooking spray.
-Divide the raw meat mixture into 6 equal pieces and put 1 piece in each muffin section.
-Top each meatloaf muffin with additional bbq sauce to help keep it moist during baking
-Bake in the oven for 20-30 minutes or until the meat is at least 160 degrees.
-Remove from oven and serve on a plate with desired sides

Enjoy!

Turkey Scaloppine with Herbed Gravy

I have to admit, I first saw this recipe and didn't think much of it. I have since changed my mind. Last night was my yoga night, so we always have to cook something quick and light. My husband and I were thrilled with this recipe and are even looking forward to the leftovers at lunch today.

This turkey recipe is healthy and extremely tasty. I served these turkey cutlets with lima beans and some steamed carrots. We had chopped nectarines on the side.

Turkey Scaloppine with Herbed Gravy
Serves 4-5
Adapted by: http://www.meals.com/Recipes/Turkey-Scaloppine.aspx?recipeid=32175

Ingredients:
1 pound boneless turkey breast cutlets
Garlic Powder and black pepper for seasoning
3 tablespoons white whole wheat flour
3 teaspoons extra virgin olive oil
1/4 cup water
1 cup low sodium chicken broth OR dry white wine - chicken broth is what I used
1 tablespoon light butter
2 cloves of garlic, finely chopped OR 1 teaspoon minced garlic in oil
1 teaspoon poultry seasoning - I used McCormick poultry seasoning
1 teaspoon chicken flavor bouillon granules (you will find this near the soup/broth section)
1 tablespoon cornstarch

Directions:
-Place flour, garlic powder, and black pepper in a small bowl and coat turkey cutlets on all sides.
-In a large, nonstick skillet over medium high heat, add your extra virgin olive oil. Once the pan is heated you will add your turkey cutlets. You will cook the turkey cutlets for approx 4 to 5 minutes and then flip over and cook until the turkey cutlets are cooked fully. *I covered my pan and that helped get them cooked on the center, while the outsides got nice and crispy.
-Once the turkey cutlets are completely cooked, remove from the pan and set on a plate in the microwave to stay warm.
-Return nonstick skillet to the heat source and add the water, chicken broth or wine, butter, garlic, poultry seasoning, and chicken bouillon. Stir together and bring to a boil. Reduce heat. You may wish to season with additional black pepper. Simmer for 1 minute.
-In a small bowl, combine 1 tablespoon cornstarch and a small splash of water and mix together. Add this mixture to the sauce pan. The mixture will start to thicken up. This is when you will remove the pan from the heat source.
-Add your turkey cutlets back to the pan and make sure to coat them in the gravy mixture.
-Serve on a plate and pour some of the gravy on top.

Enjoy! :)

*Trust me that this recipe seems quite simple but it is full of flavor. Just make sure not to overcook the turkey cutlets or they will be dry.

Teriyaki Stir-Fried Vegetables

Fresh veggies are simply the best! We had a bunch of fresh veggies, so I decided to make a veggie stir fry.
I love stir fry recipes because you can change them each time you make them. This time we had fresh broccoli, carrots, yellow onion, red bell pepper, and green bell pepper. If we had mushrooms or zucchini, I would have included them as well. I think zucchini is delicious when you saute it.

This recipe is simple and really would go well with almost anything. I cooked up some thin sliced center cut pork chops that were marinated in a simple soy sauce marinade and some brown rice. We had sliced peaches on the side.

For those doing weight watchers, 1 serving of these veggies is 2 points plus.

Teriyaki Stir-Fried Vegetables
Serves 4

Ingredients:
1 medium to large green bell pepper, sliced
1 medium to large red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium onion, sliced - red or yellow would work
carrots, sliced into coins - I just buy the bag of fresh carrots that are already sliced up
1 pound fresh broccoli florets, chopped
1 tablespoon extra virgin olive oil
1/3 cup low sodium teriyaki sauce - I use kikkoman
soy sauce - optional

Directions:
-Heat a wok or a large nonstick skillet over medium high heat. Add the olive oil.
-Once the pan is hot, add all your veggies to the skillet. You will only cook these veggies for a short time because you are cooking them at a high heat.
-Season with pepper or garlic powder to taste.
-Saute the veggies until they are crisp-tender. I cooked the veggies for 5 minutes.
-Once the veggies are almost finished, add your teriyaki sauce and combine thoroughly.
-Serve a portion on a plate and top with a small amount of soy sauce

Enjoy! :)

Asparagus with Balsamic Butter Glaze

For those that do not know, I just started eating asparagus maybe 2 years ago. I absolutely love it and usually cook it once a week in our house. I'm always trying new ways to enjoy this amazing green veggie. Here is a super easy side dish recipe for you to try in your own kitchen. Asparagus is a very nutritious vegetable and this is just one of many ways you can incorporate it into your meals at home.

An added bonus for this recipe is that each serving is less than 75 calories. :)

Asparagus with Balsamic Butter Glaze
Serves: 4
Adapted by: http://www.food.com/recipe/asparagus-with-balsamic-butter-weight-watchers-0-points-382166

Ingredients:
1 1/4 pounds asparagus
nonstick cooking spray
2 tablespoons finely chopped shallots OR red onion
1 tablespoon light butter
1 teaspoon quality balsamic vinegar
1/8 teaspoon lite salt
1/4 teaspoon fresh black pepper

Directions:
-Snap off the tough ends of the asparagus spears and wash off
- Place asparagus in a steamer basket and cook 4 to 5 minutes. You want the asparagus to be crisp-tender. If you don't have a steamer basket, you can just pan cook the asparagus with a touch of olive oil for the same amount of time.
-Place cooked asparagus on a serving platter.
-Return hot skillet or sauce pan to the stove and heat over medium heat. Spray nonstick cooking spray and add the shallots. You will saute them for 1 or 2 minutes.
-Remove from heat and add the butter and balsamic vinegar. Stir all ingredients together and pour over the cooked asparagus. Season with salt and pepper.
-Serve

Enjoy! :)

Weight Watchers: Turkey Rolled w/Roasted Red Pepper and Mozzarella

As I mentioned previously, my husband is doing weight watchers and I am supporting him by making lots of weight watcher friendly recipes. Here is a very simple and delicious main dish that I think you would enjoy in your household. We served this dish with some oven roasted cauliflower and broccoli, and some fresh orange wedges.

For those doing weight watchers, this recipe is 4 PointsPlus per serving.

Turkey Rolled W/Roasted Red Pepper and Mozzarella
Serves: 4
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=56141

Ingredients:
1/4 cup parsley, chopped
1 clove garlic, minced
1/4 teaspoon dried rosemary
1 teaspoon lemon zest, coarsely chopped
1 pound boneless, skinless turkey breast (each portion should be 4 ounces, which is 1 serving)
1/2 cup roasted red bell peppers (you can roast your own or buy the kind packed in water)
1/2 cup shredded part skim mozzarella cheese, shredded

Directions:
-Preheat oven to 400 degrees.
-Spray a broiler rack with nonstick cooking spray or cover with nonstick foil.
-In a small bowl, mix together the parsley, garlic, rosemary, and lemon zest.
-Layer turkey breasts in between 2 sheets of wax paper; pound the turkey breasts until flat. Remove the wax paper.
-Rub each pounded turkey breast with parsley mixture, place a red pepper slice over each and sprinkle with some mozzarella cheese. Roll up each turkey breast and secure with toothpicks. Place on the broiler rack, seam-side down, and bake for about 20 minutes or until cooked completely.

Enjoy! :)

Whole Wheat Pancakes with Fresh Blueberry Syrup

This is a wonderful breakfast recipe. Although I should tell you we sometimes make these for supper as well. Breakfast for dinner is always a bonus in our household.

These pancakes are scrumptious and so easy to make. When I make these pancakes, the batch usually makes 16 pancakes and a serving is 2 pancakes. I like to wrap these in saran wrap, in sets of 2, and freeze for consumption during the work week. My husband loves being able to take them out of the freezer and microwave them for just a little while and have a warm breakfast in the mornings.

While syrup is always a delicious topping for pancakes, sometimes it is nice to have something a little different.  I tried out a new blueberry syrup recipe and will share it below as well. These are a weight watchers friendly recipe and I hope you like these. Did I mention these are a very healthy option when you want pancakes because they are low in fat and made from whole grains. :)

We usually have these pancakes with a piece of lean meat, such as turkey sausage, or some fresh fruit or yogurt.

Whole Wheat Pancakes w/Fresh Blueberry Syrup
Serves: 7 or 8 (2 pancakes per serving)
Adapted by: http://www.skinnytaste.com/2009/06/whole-wheat-pancakes.html

Ingredients:
-2 cups white whole wheat flour - I use King Arthur
-4 1/2 teaspoons baking powder
-1/4 teaspoon lite salt
-2 teaspoons ground cinnamon
-2 teaspoons sugar OR 1 teaspoon Splenda Sugar Blend - I use Splenda sugar blend
-2 large eggs OR 3 large egg whites - I use egg whites
-2 cups skim milk OR lowfat buttermilk - I have used both; it just depends on what I have
-2 teaspoons pure vanilla extract
-nonstick cooking spray

Directions:
-In a mixing bowl, combine dry ingredients, which include flour, baking powder, salt, cinnamon, and sugar.
-To the dry ingredients you will add the eggs, milk, and vanilla extract. Stir dry and wet ingredients together just until combined. Do not overmix.
-Heat a griddle or nonstick skillet over medium heat. Spray with nonstick cooking spray.
-Pour approx 1/4 cup per pancake onto the griddle and cook pancakes. You will know it is time to flip when you see bubbles and the edges are beginning to set.
-Once pancakes are cooked, place on a plate to cool or enjoy immediately.
-If you are freezing these, cool completely and then wrap in saran wrap tightly and freeze. You will reheat in the microwave for 20 to 30 seconds or until they are not frozen and are heated thoroughly.
-Enjoy with maple syrup, sugar free syrup, or the blueberry syrup below.

Blueberry Syrup for Pancakes/Waffles
Serves: 6 to 8 servings
Adapted by: http://www.skinnytaste.com/2009/06/blueberry-compote.html

Ingredients:
2 cups fresh blueberries, rinsed
2 tablespoons sugar OR sugar equivalent - I use Splenda sugar blend
3 tablespoons water
1 tablespoon cornstarch

Directions:
-In a medium nonstick pot, add the blueberries, sugar, water, and cornstarch. Bring mixture to a boil over medium high heat. Once the mixture begins to boil, reduce heat and simmer for 10 to 12 minutes, making sure to stir occasionally.
-You can leave the blueberry mixture as it is or you can use a fork and mash some of the whole blueberries to make a less clumpy mixture. I enjoy this syrup with chunks of blueberries.
-Serve on top of waffles or pancakes.

*Tip: This blueberry mixture is really good on top of plain oatmeal as well.

Enjoy! :)

Baked Egg White & Veggie Muffin Cups

I eat eggs every single morning with breakfast. Eggs are great because they are full of protein and loaded with lots of good nutrients for your body. Some people prefer to eat whole eggs, but I prefer egg whites because they don't have all the cholesterol that a whole egg has and they are fat free. I do eat whole eggs occasionally but not very often.

These egg muffin cups are so adorable and quite tasty. I like to make a batch of these on Sunday and then refrigerate them and eat a few each morning for breakfast during the week. All you do is heat them in the microwave for 10 seconds and enjoy. The best thing about these is that you can customize them to exactly how you want them. Here is the recipe for how I usually make them. Feel free to get creative and make this recipe your own.

Baked Egg White & Veggie Muffin Cups
Serves 12 egg muffins

Ingredients:

12 extra large egg whites OR 12 large eggs - I use egg whites
nonstick cooking spray
12 muffin baking pan
small green bell pepper, chopped
small red bell pepper, chopped
1/2 red onion, chopped
lean ham or turkey sausage, diced - I use lean ham
reduced fat shredded cheddar cheese
pepper for seasoning
dried parsley for seasoning

Directions:
-Preheat oven to 350 degrees
-Spray nonstick cooking spray in all 12 muffin cups (this is important because you don't want them to stick when you try to remove them)
-In the bottom of each muffin section add some bell pepper, onion, meat, and shredded cheese.
-On top of the veggies, add 1 egg white or whole egg to each muffin section.
-Season the top of each muffin section with pepper and dried parsley
-Bake in the oven for 15-20 minutes or until completely cooked.
-You will want to check them after about 12 minutes. My oven takes the full 20 minutes to bake these.
-Remove from oven and let cool approx 5 minutes before removing them from the muffin pan.
-Once completely cooled, I usually wrap these up in two's in saran wrap and place them in the refrigerator for the week.
-To reheat, you will place the desired amount on a plate and microwave for 10 to 15 seconds or until heated.
-Serve

Enjoy!

*Tip: you can add any kind of veggie you wish to add and some people prefer to add a small pinch of cream to make the eggs creamier.

Crock Pot Italian Minestrone Soup

You already know that I have an obsession with soup. I make new soup recipes weekly and am rarely disappointed. This soup recipe is extremely healthy and very flavorful. My husband is doing weight watchers so my hope is to start posting a lot of weight watcher friendly recipes, just in case others are doing the same program.

This soup is filling and very hearty, so I served it with some fresh fruit. It does have a high carb count, so you may wish to serve it with fruit or an italian side salad. I believe mini whole grain cornbread muffins would be delicious with it as well. Just try not to have but one or two because you don't want that many carbs at one meal.

Crock Pot Italian Minestrone Soup
Serves: 6 large servings
Adapted by: http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

Ingredients:
1/2 yellow onion, chopped
1 cup carrots, chopped
2 celery stalks, chopped
2 cloves of garlic, minced
1 28oz can diced tomatoes (I use the version that is seasoned with basil and oregano)
1 15oz can white cannellini beans or white navy beans
3 cups reduced sodium and fat free chicken broth
1 oz parmesan cheese - you will grate this on top once it has cooked
1 fresh rosemary sprig OR 1/4 teaspoon dried rosemary
2 bay leaves
2 tablespoons chopped fresh basil OR 1 tablespoon dried basil
1/4 cup chopped italian parsley OR 2 tablespoons dried parsley
salt and pepper for seasoning
1 medium zucchini, chopped
2 cups chopped spinach
2 cups small pasta shells - make sure to use whole wheat versions to make healthier

Directions:
-Drain and rinse the beans.
-In a crockpot, combine chicken broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, salt, and pepper. Cover and cook on low for 6 to 8 hours.
-Approx 45 minutes before the soup is going to be finished cooking, add your zucchini and spinach. Cover and cook an additional 30 minutes.
-With 15 minutes before the soup is done, add your pasta. Cook an additional ten to fifteen minutes.
-Remove your bay leaves and season with additional seasonings if necessary.
-Ladle soup into bowls and sprinkle with freshly grated parmesan cheese.

Enjoy! :)

Easy Baked Corn

My husband absolutely loves corn. He asks for it all the time, but I rarely make it because it really doesn't have a lot of nutritional value and it is a starchy veggie, which I try to avoid most of the time. Once in a while I get an itch to cook it as a side dish for supper though. Here is a simple and tasty corn recipe that goes well with just about any main dish.

Easy Baked Corn
Serves: 4-6 servings
Adapted by: http://cyndisrecipes.blogspot.com/2006/08/easy-baked-corn.html

Ingredients:
1 15oz can cream style corn
1 tablespoon cornstarch
1 egg, beaten or eggbeater equivalent - I use eggbeaters, which is 1/4 cup
1 tablespoon sugar
1/4 cup skim milk
salt and pepper to taste
1 tablespoon light butter, cut in small pieces

Directions:
-Preheat oven to 350 degrees.
-In a small bowl, combine cornstarch, egg, sugar, milk, salt and pepper. Add creamed corn and mix thoroughly.
-In a small baking dish, spray with nonstick cooking spray, and pour corn mixture into the dish. Top the dish off with your pieces of butter.
-Bake until thick and slightly brown, which will be about 25 minutes or so.

Enjoy! :)