Wednesday, August 31, 2011

Roasted Potatoes

Yields 6 servings.
143 calories per serving.
From The Low-Fat Way To Cook.


2lbs small red potatoes
1 tbsp olive oil
1 1/4 tsp rosemary
1/4 tsp thyme
salt & pepper, to taste

Preheat oven to 375.
Scrub potatoes, cut in half, & scrub with olive oil.
Toss potatoes in rosemary, thyme, salt, & pepper.
Place potatoes in a baking dish coated in cooking spray.
Bake 55 - 60 minutes.

Skillet Steak With Mushrooms & Onions

Recipe from here.
Yields 4 servings.
95.4 calories per serving.

This was so delicious & so fast! It made me remember how much I love sauted mushrooms.


1/2 lb beef round steaks, cut thin
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz mushrooms, sliced
garlic powder, to taste
salt & pepper to taste

Slice beef into thin strips. Season with salt, pepper, & garlic powder.

Heat a large skillet over high heat.
Spray with cooking spray & add half of the beef.
Cook for 1 minute, turn steak, & cook for an additional 30 seconds.
Set aside in a large dish.

Spray the skillet again & add the remaining steak, cooking one minute, turning & cooking for 30 more seconds.
Remove from heat & set aside.

Spray skillet once again.
Add onions & season with salt & pepper.
Cook for 90 seconds, until onions are golden.

Lower heat to medium & add olive oil to skillet.
Add mushrooms, salt, & pepper.
Lightly spray with cooking spray.
Cook for 3 minutes.

Add steak to skillet & remove from heat.

Saturday, August 27, 2011

Sausage Breakfast Muffins / Bake

Yields 48 servings.
191 calories per serving.
Unsure where I snagged the recipe from.

I only have one cupcake/muffin tin so, I ended up making 12 muffins & a 9x13 baking pan for the remainder so, it's a bit of a breakfast bake as well. What I shouldve done is quartered the recipe but, oh well. Live & learn, no? ONWARD WITH FOOD PORN & RECIPE.


2 lbs bulk breakfast sausage (I used links but you can use patties if you choose).
3 c cheddar cheese, shredded
4 c Bisquick Heartsmart
6 eggs
2 c cornmeal
3 1/2 c 1% milk

Line muffin tin with paper liners & set aside.
Spray 9x13 baking pan with cooking spray & set aside.
Fry, drain, & crumble sausage.

Preheat oven to 375.

Mix together cornmeal, Bisquick, milk, & eggs.
Add cheese & sausage, stirring well.
Spoon the filling into muffin tin, filling almost to the top.
Pour the rest of the batter into baking pan.

Bake muffins about 17 minutes & remove.
Bake pan for another 10 minutes & set both pans aside to cool.

Monday, August 22, 2011

Chipotle Potato Skins

Recipe from

Also, Im a total dunce & forgot to photograph the finish product so, you'll have to use your imagination.

Yields 8 servings.
200.5 calories per serving.


4 large potatoes
olive oil cooking spray
1 tsp chili powder
1/4 tsp bacon bits
3/4 c low-fat cheddar cheese, shredded
2 medium tomatoes, diced
3 medium scallions, finely chopped
3/4 c low-fat sour cream

Preheat oven to 425.
Scoop out flesh of potatoes leaving a thin layer of potato remaining.
(Basically, you're hollowing out the halves.)

In a small bowl, mix chili powder, tomatoes, & scallions.
Spray insides pot potatoes with olive oil.
Place potatoes on baking sheet.
Sprinkle with bacon & cheese.
Bake for about 10 minutes.
Sprinkle with tomato/scallion mixture & top with sour cream.

Beef Enchiladas

Im unsure of where this recipe came from as I didnt mark it down when I printed it.

Yields 12 servings.
552 calories per serving.


2 c chili sauce
2 tbsp all-purpose flour
4 c low-sodium tomato puree
1 1/2 tsp mild chili powder
1 lb 90% lean ground beef
1/4 dried onion flakes
12 6-in tortillas, quartered
6 oz sharp cheddar cheese, shredded


In a medium saucepan, stir the flour & 1/4 c of chili sauce together until flour is dissolved.
Gradually stir in the remaining chili sauce, tomato puree, & chili powder.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Cook for about 2 more minutes, until slightly thickened.
Remove from heat & let cool.

Meanwhile, place beef in a large skillet & cook on medium-high.
Cook for about 4-5 minutes & then stir in onion flakes.
Remove from heat & set aside.

Preheat oven to 375.
Spray a 13 x 9 casserole dish with cooking spray.
Spread 4 oz of the enchilada sauce over the bottom of the dish.
Dip 12 tortilla quarters in the remaining sauce & arrange evenly in dish.
Spring evenly with 1/3 of beef mixture & 1/4 of cheese.
Top evenly with 1/2 c of sauce.
Repeat two more times.
Dip the remaining tortillas in the sauce & arrange on top.
Top evenly with remaining sauce & cheese.
Bake covered for 35 minutes.

Uncover & bake for 25 - 30 more minutes.

Saturday, August 20, 2011

Bacon Hash Brown Bake

Recipe from Taste of Home dot com.

Yields 6 servings.
98.3 calories per serving.


2 potatoes, cooked & grated
8 strips of center cut bacon, cook & crumbled
1/2 c skim milk
1/3 c onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tbsp reduced-fat margarine, melted
1/2 tsp paprika

Preheat oven to 350.

In a bowl combine potatoes, bacon, milk, onion, salt, pepper, & garlic powder.
Transfer to a greased 9-inch baking pan.
Drizzle with margarine & sprinkle with paprika.

Bake for 35 - 45 minutes.

Monday, August 15, 2011

Creamy Hamburger Noodle Casserole

Recipe from Eating Well dot com.

Yields 6 servings.
377 calories per serving.


2 bunches of scallions, trimmed
8 oz 90% lean ground beef
1.5 tsp canola oil
2 cloves garlic, minced
16 oz tomato sauce
1/2 c water
1/4 tsp salt, divided
pepper, to taste
6 oz no-yolk whole wheat egg noodles
1 c low-fat cottage cheese
1 c reduced fat sour cream
1/4 c sharp cheddar cheese, shredded

Pre-heat oven to 350.
Coat a 2-qt baking dish with cooking spray.
Put a large pot of water on to boil.

Separate white & green parts of scallions; thinly slice & put aside.

Cook beef in a large skillet over medium-high heat until no longer pink; 3 - 5 minutes.
Transfer to plate with paper towels.

Wipe out pan, add canola oil & reduce heat to medium-low.
Add garlic & white part of scallions.
Cook until scallions soften; 5 to 7 minutes.
Add tomato sauce, water, & beef & bring to a boil.
Cover & let simmer until sauce has thickened; 15 - 20 minutes.
Season with 1/8 tsp salt & pepper.

Cook noodles for 6 - 8 minutes.
Drain & rinse under cold water.

Mix cottage cheese, sour cream, & green part of scallions.
Season with the remaining salt & pepper.

Spread half the noodles into the pan.
Top with half cottage cheese mixture & half the meat sauce.
Repeat once.
Top with cheddar cheese.

Bake for 30 - 40 minutes, until bubbly.
Let stand for 10 minutes before serving.

Saturday, August 13, 2011

Bacon Cheddar Corn Muffins

Recipe from Cooking Light dot com.

Yields 12 muffins.
Serving size: 1 muffin.
Calories: 160 per serving.


1 c all-purpose flour
3/4 c yellow cornmeal
1/2 c sharp cheddar cheese, shredded
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cumin
1/4 tsp salt
4 slices center-cut bacon
1 jalapeno pepper, seeded & minced
1 1/4 c low-fat buttermilk
1/4 c canola oil
1 egg
Pam cooking spray
12-cup muffin tray
12 muffin/cupcake liners

Cook bacon & drain grease; let cool on a few paper towels & crumble.
Set aside.

Pre-heat oven to 375.

In a large bowel combine flour, cornmeal, cheese, sugar, baking powder, baking soda, ground cumin, & salt. Mix well.

Stir in bacon & jalapeno. Make a well in middle of mixture.

In a separate bowl combine buttermilk, oil, & egg and stir well with a whisk.

Add buttermilk mixture to flour mixture & stir until moist.

Place liners in cups on muffin tray & coat with Pam.
Carefully pour batter evenly into each liner.

Bake for 15 minutes.

Sunday, August 7, 2011

Broccoli & Cheddar Potato Skins

Recipe from here.

Serving Size: 2 halves
Calories: 192.7 per serving


2 medium potatos
spray oil
salt and pepper
2 oz lowfat cheddar cheese, shredded
1 cup cooked broccoli florets, chopped


Pre-heat oven to 450.

Pierce potato with a fork a few times all around.
Place in microwave & cook [use potato setting if your microwave has one or about 5 minutes per potato].

When finished, allow to cool enough to handle.
Cut potatoes in half horizontally.
Scoop out potatoes leaving about 1/4 inch thick wall.

Lightly spray potato skins on both sides with oil.
Season both sides with salt & pepper.
Fill with broccoli & then cheese.
Place on a cookie sheet.
Bake 10 minutes or until cheese is melted.

Baked Ziti

Recipe from here with a few alterations.

Serving Size: 1/8th
Calories: 331.9 per serving


16oz whole wheat pasta [I used penne because I couldnt find whole wheat ziti]
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
1 tsp oregano
2 tbsp basil
salt & fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups part skim mozzarella
Spray olive oil

Preheat oven to 375.
Spray a 9x13-inch baking pan with oil spray.
Cook pasta according to instructions until al dente.
Drain & return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic.
Add salt/pepper & chopped tomatoes.
Season with basil & oregano.

Add sauce to the pasta and combine.
Add half of the mozzarella, Parmesan, & ricotta. Mix well.
Transfer to the baking pan & spread evenly.
Top with the remaining mozzarella.

Bake for 30 minutes.

Hello & Welcome!

Thanks everyone for checking this out. Ive been doing variations of blogs for many years now but never one specifically devoted to food. Like any other normal human being I love food. In fact, for quite a few years I loved it a little too much.

One day I decided to stop complaining about being overweight & actually get off my fat ass and do something about it. Ive lost about 100lbs over the past 3 or 4 years. Ive still got some work to do but, slowly but surely, Im making my way toward my goal.

Just to give you a bit of an idea of what Im working with:

Not the biggest kitchen or my dream kitchen by any stretch but, it works. Not to mention, it's brand new to me. New apartment. New blog. Lots of shiny new things to play with.

Take care, ladies & gents! And thanks again for reading!