Thursday, October 25, 2012

Skinny Turkey Meatloaf

Again, with the hankering for ground beef.  This was made with ground turkey, though.  I have no idea what my obsession is.  Maybe my pending shark week.  The point is, this was perfect for dinner.  The only pain in the ass was that it takes an hour to cook but, the result is so worth it!

Recipe from Skinny Kitchen . com
Yields 6 servings
169 calories per serving

1 lb ground turkey
1/3 c spicy brown mustard
1/2 c bread crumbs
1 egg white
1/2 tsp garlic powder
1/4 tsp salt
Fresh ground pepper

Preheat oven to 350.
Line a baking pan with foil & set aside.

In a large bowl mix all ingredients.

Place meatloaf in the center of baking pan & shape into a 12x4 inch loaf by hand.
Bake 60 minutes.

Cut into 6 slices.

Chili Mac

I dont know what it was this week but, I was really craving recipes with ground beef. This served as lunch & dinner for a few days this week. I didnt have a lot of time to cook Sunday night like I usually would.

Recipe from Spark People
Yields 10 servings
194.5 calories per seving

1 lb lean hamburger
1 onion, chopped
1 clove garlic, chopped
3 tbsp chili powder
1 tsp ground cumin
2 tbsp tomato paste
1 can red kidney beans
1 cup sweet corn, frozen
1 tsp salt
4 c water
1 box wheat penne

In a large skillet brown ground beef with the onion.
When beef is no longer pink & onion is translucent, clear a small area in the middle of the pan & add the chili powder, cumin, & chopped garlic.
Cook spices for about a minute.
Add the tomato paste & mix the hamburger mixture.
Add red beans, corn, & water.
Mix & bring to a boil.

Add the uncooked pasta & bring to a boil.
Cover, turn heat down to low, & simmer for 20 minutes.

Tuesday, October 16, 2012

Garlic Roasted Cauliflower

Im a sucker for roasted veggies.  I eat them almost every night whether as an entree or as a side dish.  It's so simple & delicious.  This takes it up a notch with toasted breadcrumbs & cheese.

Recipe from Skinny Taste dot com
Yields 6 servings
130 calories per serving

1 head of cauliflower, cut into florets
6 garlic cloves, smashed
2 tbsp olive oil
salt & pepper, to taste

For the topping
1 tbsp olive oil
1 small onion, diced
1 large clove of garlic, smashed
1/3 c seasoned breadcrumbs
2 tbsp part-skim mozzarella cheese
1 tsp basil

Preheat oven to 450.
Place cauliflower and garlic in a baking pan & toss with oil, salt, & pepper.
Bake for 25 minutes.

Meanwhile, heat a medium sized skillet over medium heat.
Add the oil & onion and saute for 3 minutes.
Add garlic & saute until the onions are golden brown.

Reduce heat to low, add breadcrumbs & saute until the crumbs are lightly toasted, about 3 - 5 minutes.
Turn off heat & stir in basil.
When cool add cheese.

When the cauliflower comes out of the oven top with toasted breadcrumbs.

Monday, October 15, 2012

Skillet Lasagna

I love Italian food & I always remember my mom making the best lasagna for my brother and I when we were growing up.  This is a great way to enjoy it and feel good about eating healthily.

Recipe from Skinny Kitchen dot com.
Yields 8 servings.
236 calories per serving.

1 lb extra lean ground beef
1 tbsp minced garlic
1.5 c mushrooms, sliced
1 c onions, chopped
1 c zucchini, chopped
1/4 tsp red pepper flakes
1/4 tsp salt & pepper
6 dried whole wheat dried lasagna noodles, broken into 2 inch pieces
1 jar marinara sauce
2 c water
3/4 c fat-free cottage cheese
1/2 c part-skim mozzarella cheese, shredded

Cook ground beef in a large non stick skillet over medium-high heat, breaking into pieces, until almost cooked through, about 4 minutes.
Stir in garlic, mushrooms, onions, zucchini, red pepper flakes, salt, & pepper.
Cook over medium-high heat until vegetables are soft; stir often.

Sprinkle lasagna noodles into the skillet, then pour in pasta sauce & water over top.
Cover & cook, adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).

Remove skillet from heat.
Dot tablespoons of cottage cheese over noodles then sprinkle with mozzarella cheese.
Cover & let skillet stand for 5 minutes.

Gorgonzola Polenta Squash Saute

Ive never actually had polenta before but, it sounded pretty tasty.  And mixed with blue cheese and squash with such a low calorie count, this HAD to be delicious.

Recipe from Eating Well
Yields 4 servings
264 calories per serving

28 oz reduced-sodium chicken broth
1 c water
3/4 c cornmeal
1/2 tsp pepper
2/3 c blue cheese, crumbled
2 tbsp extra virgin olive oil
3 tbsp minced garlic
2 small zucchini, halved lengthwise & sliced
2 small yellow squash, halved lengthwise & sliced
2 tbsp flour
1/4 c basil

Combine 2.5 c broth and 1 c water in a small saucepan & bring to a boil.
Slowly whisk in cornmeal & pepper until smooth.
Reduce heat to low, cover, & cook stirring occasionally until very thick & no longer grainy, 10 to 15 minutes.
Stir in blue cheese & remove from heat.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat.
Add garlic & cook stirring constantly, until fragrant, 30 seconds to a minute.
Stir in zucchini & squash & cook, stirring occasionally, until starting to soften & brown, about 5 minutes.
Sprinkle flour over the vegetables & stir to coat.
Stir in the remaining 1 cup broth & bring to a boil, stirring often.
Reduce heat to medium-low & simmer, stirring occasionally, until thickened & vegetables are tender, 1 to 3 minutes.
Stir in basil & pour polenta over vegetables.

Sunday, October 14, 2012

Mixed Bean and Portobello Ragout

I feel like Ive attempted this dish before but, it was a little too watery before.  I think I nailed it this time.

Recipe from Fitness
Yields 4 servings
214 calories per serving

10 oz frozen lima beans
1 c fresh green beans, cut into 1 in pieces
1.5 c sliced portobello mushrooms
1 tbsp olive oil
1 tbsp cold water
2 tsp cornstarch
1 can Italian-style stewed tomatoes
1 c garbanzo beans

Cook lima & green beans according to package directions & drain.

Meanwhile, in a large skillet, cook mushrooms in oil over medium heat for 5 minutes.
Combine water & cornstarch & stir into mushrooms.
Stir in tomatoes & garbanzo beans; cok & stir until thick & bubbly.

Stir in cooked beans & heat through.

Sunday, October 7, 2012

Veggie Egg Salad

Super fast & easy lunch recipe.  Honestly, the biggest pain in the ass was peeling the shells off of the hard-boiled egg but, that's nothing new.  Haha.

Recipe is from Eating Well
Yields 4 servings
135 calories per serving

3 tbsp nonfat plan yogurt
3 tbsp reduced fat mayonnaise
Salt & pepper, to taste
8 hard-boiled eggs
1 cucumber, peeled & chopped
2 scallions, sliced

Combine all ingredients & stir well.

Chicken Pesto Bake

I thought Id give my crockpot a break this week for Sunday dinner & do something just as simple.  Chicken & pesto?  Um, yum.

Recipe from Skinny Taste dot com
Yields 4 servings
236 calories per serving

2 boneless, skinless chicken breasts
Salt & pepper to taste
4 tsp basil pesto
1 medium tomato, sliced thin
6 tbsp part-skim mozzarella cheese, shredded
2 tsp parmesan cheese, grated

Preheat oven to 400.
Spray baking pan with olive oil spray.

Wash chicken & dry with a paper towel.
Slice chicken breasts horizontally to create 4 thinner cutlets.
Lightly season with salt & pepper.

Place chicken in baking dish.
Spread pesto over each cutlet.
Bake for 15 minutes.

Remove from the oven & top with tomato & cheeses.
Bake for an additional 5 minutes.

Such a super filling dinner.  If I wouldve been cooking for more than just me, Id of made some sort of garlic potato side dish.  Yum.

Monday, October 1, 2012

Mushroom Omelet

I have today and tomorrow off of work so, I thought Id take advantage of the empty house and empty kitchen and make myself a more time consuming breakfast.  And really, this wasnt THAT time consuming but, it took more time than my usual berries and yogurt.

Recipe from Philadelphia Cream Cheese
Yields 1 omelet
260 calories

1 tbsp olive oil
1/2 c mushrooms, sliced
2 eggs, beaten
Ground black pepper
2 tbsp low fat chive & onion cream cheese

Heat oil in a skillet over medium high heat.
Add mushrooms & cook for 2 minutes.

Add eggs & pepper; cook for 3 minutes.
Top with cream cheese & flip.
Let cook for 30 more seconds.