Sunday, November 25, 2012

Zucchini Salad

There's really not much to this recipe.  I just thought it sounded good.  Also, Im a dolt and didnt realize that I didnt have parmesan cheese so, I substituted reduced fat cheddar jack.

Recipe from Eating Well
Yields 6 servings
135 calories per serving

1/4 c lemon juice
2 tbsp olive oil
1/2 tsp black pepper
1/4 tsp salt
2 lbs zucchini, cut into slices about 1/2 in thick
1/3 c parmesan cheese

Pour olive oil into a large pan & heat over medium high.
Saute zucchini until browned.
Place zucchini into a large bowl.
Pour lemon juice and toss to coat.
Season with salt & pepper & sprinkle cheese over top.

Skinny Pork & Beans

I dont know about you guys but, like any other normal human being, I love bacon.  And when it's worked into a skinny recipe...uh, SCORE.  It's supposed to be pretty cold this week so, I thought that this would be the perfect way to keep warm on the lunch hour.  I will warn you, this dish is a little time consuming.

1 lb bacon, cut into 1 in pieces
1 medium onion, chopped
2 cans canalli beans
1/2 c brown sugar
1/2 c ketchup
2 tsp mustard
1/4 tsp garlic powder
1/4 tsp chili powder

In a large skillet, cook bacon over medium heat until crisp.
Drain bacon on paper towels, reserving drippings in pan.

Cook onion in reserved bacon drippings for about 5 minutes.

In a greased casserole dish, combine beans, bacon, & onion.
In a small bowl, combine brown sugar, ketchup, mustard, garlic powder, & chili powder.
Pour ketchup mixture over beans; stir gently to coat.

Bake at 350 for an hour.

Portobello Mushroom Cap Lasagna

This is not traditional lasagna in that there is no pasta involved.  However, it's not a necessity at all because this dish is so flavorful & filling & perfectly spiced.  It takes a little bit of time but, it's so completely worth it.

Recipe from Better Homes Test Kitchen
Yields 4 servings
215 calories per serving

8 large portobello mushroom caps
1/8 tsp salt
2 14.5 oz cans no-salt diced tomatoes, drained
1/2 c chopped onion
1 c shredded part-skim mozzarella cheese
3/4 c low-fat cottage cheese
2 tbsp parmesan cheese

Preheat oven to 425.
Place mushroom caps in a baking pan & sprinkle with salt.
Roast for 13 minutes.
Reduce oven temperature to 350.

Meanwhile, in a large pan combine tomatoes & onions.
Bring to a boil, reduce heat, & simmer over medium heat for 15 minutes, stirring occasionally.
In a medium bowl combine cottage cheese & mozzarella cheese.

Spoon 1/3 of tomato mixture into the bottom of a casserole dish.
Arrange 4 of the mushroom caps, gill-side up, on top of the tomato mixture.
Spoon cheese mixture on top of each of the mushroom caps.
Spoon another 1/3 of the tomato mixture over top of the filled mushroom caps.
Place the 4 remaining mushroom caps on top of the stuffed mushrooms.
Spoon the rest of the tomato mixture over top of that & sprinkle with parmesan cheese.

Bake for 20 minutes.

Cheesy Mashed Potatoes

I made for Thanksgiving and it was kind of lucky because I didnt realize that I was cooking until the day before. I had pulled this recipe for myself for dinner for this past week & it was fitting. I ended up doubling it because I was feeding two men and myself & mashed potatoes tend to go quickly in my family.

Recipe from BHG dot com
Yields 4 servings.
281 calories per serving.

2 lbs red skinned potatoes, cut into cubes
1/2 tsp salt
1/8 tsp black pepper
1/2 c whipping cream
1/3 c shredded cheddar cheese

Preheat oven to 350.

In a large pot cook potatoes for 15 - 20 minutes, until tender.
Drain & place into a large bowl.
Beat with an electric mixer on low speed.
Season with salt & pepper.

Grease a casserole dish & spoon potatoes into dish.

In a chilled medium bowl, beat whipping cream with chilled beaters of an electric beater on medium speed until soft peaks form & fold in cheese.
Spoon cheese mixture over potatoes.
Bake for 20 minutes & sprinkle with additional pepper.

Sunday, November 18, 2012

Garlic Bacon Mushrooms

Garlic, bacon, mushrooms AND skinny?  Uh, yes please!

Recipe from Eating Well
Yields 4 servings
95 calories per serving

2 slices bacon, chopped
1.5 lbs mushrooms, sliced
2 cloves garlic, chopped
1/4 tsp salt
Black pepper, to taste

Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes.
Add mushrooms, garlic, salt, & pepper, and cook, stirring occasionally, for 10 minutes.

Fast, easy, & delicious -- just the way a side dish should be!

Skinny Beef Mac & Cheese

As you guys know, Im a Sunday dinner nut.  I dont care if Im cooking for a group or for only myself, I love to make a pretty big meal on Sundays.  With it being as cold as it's been lately, I took the opportunity to make something warm & hearty with a low calorie count.  Also, a note : this recipe calls for light alfredo sauce & I forgot to put it on my list (like a brainiac!) so, I used the light spaghetti sauce I had in my fridge.

Recipe from Skinny Kitchen dot com
Yields 6 servings
277 calories per serving

6 oz whole wheat penne
1/2 lb lean ground beef
2 cloves garlic, minced
1 c zucchini, chopped
1 c onion, chopped
10 oz light alfredo or red sauce
1/2 c fat-free cottage cheese
1 c grape tomatoes, sliced in half
Black pepper, to taste
1/2 c reduced fat shredded cheddar cheese

Preheat oven to 350.
Spray a casserole dish with cooking spray.
Cook pasta according to box directions & drain.

In a large skillet, cook & break up ground beef over medium-high heat for 5 minutes.
Stir in fresh garlic & continue to cook for 2 minutes (or until beef is browned).

In the meantime, place zucchini & onion in a microwave safe bowl.
Cook in the microwave for 4 minutes, until soft.
Add to pan of beef.
Stir in cooked pasta, sauce, cottage cheese, tomato, & season with pepper.
Mix well & spoon into prepared dish.

Sprinkle cheese over top of casserole.

Bake for 20 - 25 minutes.

Tuna Salad Pita

I know that I made tuna salad last week but, it was so tasty that I had to try something else tuna related.  What I did with these was make the salad, assemble the pitas, wrap each with aluminum foil, & place them in a large freezer bag in my fridge for quick grab & go in the morning.

Recipe from BHG dot com
Yields 3 sandwiches
228 calories per sandwich

1 can tuna, in water
1 hard boiled egg, chopped
1/4 c celery, chopped
2 tbsp light mayonnaise
1 tbsp mustard
3 pita bread halves

In a bowl combine tuna, egg, celery, mayonnaise, & mustard.
Place tuna mix into each pita & enjoy!

Veggie Egg Salad

I do love egg salad & often it's so fattening & calorie-filled that it's not worth eating.  I stumbled across this recipe & thought Id give it a try for a work lunch.

Recipe from Delish
Yields 4 servings
135 calories per serving

3 tbsp non-fat plain yogurt
3 tbsp light mayonnaise
1/4 tsp black pepper
1/8 tsp salt
8 hard boiled eggs
1/2 c carrot, chopped
1/2 c cucumber, chopped
1/4 c scallions, sliced

Combine yogurt, mayonnaise, salt, & pepper in a medium bowl.

Halve eggs & discard 4 of the yolks.
Add whites & the remaining yolks to the bowl & mash to desired consistency.
Stir in carrot, cucumber, & scallions.

Thursday, November 15, 2012

Herbed Chicken Breast

This is probably one of the tastiest things Ive made in a while.  It was crunchy & flavorful, not to mention fast and low in calories.  I roasted some veggies along with it & it was the perfect, filling meal.

Recipe from BHG dot com
Yields 4 servings
275 calories per serving

1/3 c parsley
1 tbsp oregano
1 tbsp garlic, chopped
3 tbsp margarine
4 chicken breast halves, skinless & boneless
1/4 c chicken broth, low-sodium
Salt & pepper, to taste

In a small bowl still together all herbs.
Season chicken with salt & pepper.

In a large skillet over medium-high heat, melt margarine.
Cook chicken in margarine for 6 minutes until browned, turning once.
Transfer to a plate.

Remove skillet from heat & stir in half the herb mixture.
Return to heat & add broth.
Bring to a boil stirring to scrape up browned bits.

Place chicken back in skillet & reduce heat.
Cover & simmer for 8 minutes.

Remove chicken from skillet & sprinkle with remaining herbs.

Sunday, November 11, 2012

Green Beans with Creamy Garlic Sauce

Green beans & garlic together?  Absolutely!  I served this along side of ham & potatoes au gratin.  It seemed pretty perfect & it sure was.  I added extra garlic powder because Im a junkie for it.

Recipe from Eating Well
Yields 4 servings
84 calories per serving

1 lb green beans, trimmed & cut into 1 inch pieces
1 tbsp garlic powder
1/2 tsp salt
1/2 c non-fat plain yogurt
1 tbsp olive oil
Black pepper, to taste

Bring a pot of water to boil & add green beans.
Cook for 8 minutes.
Drain & rinse with cold water.

In a small bowl, whisk garlic powder, salt, yogurt, olive oil, & pepper together.
Pour over green beans & toss to coat.

Serve cold.

Ham & Potatoes Au Gratin

I have no idea how this much deliciousness has so few calories.  As soon as I saw that I was SOLD.  This is a crockpot recipe so it does take a little while to cook but, it's SO worth the wait.

Recipe from BHG dot com
Yields 6 servings
255 calories per serving

2 c cubed ham
2 pkgs dry au gratin potato mix
1/4 c red pepper, chopped
1 can condensed cheddar cheese soup
3 c water

Place slow cooker liner in crockpot.
Place ham, potato mix (& seasoning packets), & pepper in crock pot.

In a medium bowl, gradually stir the water into the soup.
Pour over mixture in slow cooker.

Cover & cook for 7 - 8 hours on low or 3 - 4 hours on high.

Confetti Spaghetti Salad

Yet another quick & easy lunch recipe.  Hooray for grab & go!

Recipe from Betty Crocker
Yields 8 servings
190 calories per serving

7 oz uncooked wheat spaghetti, broken into thirds
2 c frozen mixed veggies
1/4 c red onion, chopped
1 medium tomato, chopped
1/2 c Italian dressing (oil based)

Bring a pot on water to boil.
Place spaghetti & veggies in together & cook for 7 minutes.
Drain & rinse with cold water.

Place spaghetti & veggies into a large bowl.
Add onion, tomato & dressing.
Toss to coat.

Tuna Salad

Tuna salad is so classic for lunch.  When I found this one I thought it great that it was so low & calories & sounded so delicious.  It's nothing to fancy but, it works for the work week.

Recipe is from Delish dot com.
Yields 4 servings.
135 calories per serving.

2 cans tuna, in water
3 stalks celery, chopped
1 medium carrot, chopped
1/2 medium red pepper, chopped
1/4 c light mayonnaise
3 tbsp non-fat plain yogurt
1 tbsp lemon juice
Black pepper, to taste

Combine all ingredients in a bowl.
Best served cold

Saturday, November 10, 2012

Applesauce Oatmeal Muffins

I havent baked anything on a Saturday morning in a few weeks because things have been busy for me lately. So, this morning I decided to go ahead & do so.  These muffins are kind of plain unless you put a little bit of margarine on them but, I think theyd be good as a part of breakfast during the week.  Im actually going to give that a shot this week in place of my usual granola bar.

Recipe from Spark People
Yields 12 muffins
93.5 calories per muffin

1 c old fashioned rolled oats (not instant)
1 c skim milk
1 c whole wheat flour
1/2 c brown sugar
1/2 c unsweetened applesauce
2 egg whites
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp sugar
Handful of walnuts

Soak the oats in the milk for an hour

Preheat oven to 400.
Spray muffin tin with cooking spray.

Combine the oat mixture with applesauce & egg whites; mix until combined.

In a separate bowl, whisk together all dry ingredients.
Add wet ingredients to dry & mix until just combined.
Add nuts.

Spoon mixture into muffin tin.
Bake for 20 minutes.

Thursday, November 8, 2012

Fresh Tomato & Chicken Pizza

I dont know about you guys but, I love love love pizza.  When I stumbled across this recipe with such a low calorie count & HUGE portions, I was a happy gal!  This is also a very quick assembly which makes it perfect to make on a weeknight.

Recipe from Spark People
Yields 4 servings
180.8 calories per serving

Olive oil cooking spray
1 pkg refrigerated pizza dough
3 medium plum tomatoes, sliced
4 oz chicken, cooked & sliced up
3 tbsp basil
black pepper & garlic powder, to taste
1 c low-fat mozzarella cheese, shredded

Pre heat oven to 425.
Spray baking sheet with cooking spray.
Unroll dough onto pan & form onto pan.

Arrange tomato slices & chicken on dough.
Add basil, pepper, & garlic powder.
Top with mozzarella.

Bake for 20 minutes.

Sunday, November 4, 2012

Vegetable Stir Fry

This is exactly what it sounds like.  It's pretty easy & the most prep you really have to do is slice some veggies, which is simple.

Recipe is from Better Homes
Yields 2 servings
188 calories per serving

Olive oil cooking spray
1/2 cup carrots, sliced into 1/4 in pieces
1/2 medium zucchini, sliced
1/2 green pepper, cut into strips
4 oz sliced mushrooms
3 scallions, cut into 1 in pieces
2 tsp low-sodium soy sauce
garlic powder, to taste

Preheat a skillet over medium high heat; add oil.
Add carrot pieces & stir fry for 2 minutes.
Add zucchini & stir-fry for 2 more minutes.
Add green pepper, mushrooms, & scallions; cook for another minute.

Add soy sauce & garlic powder & stir until vegetables are coated with sauce.

Spinach Pasta Salad

Garlic, cheese, & pasta!  Oh my!  That's all I could think when I saw this recipe.  And how perfect for a work week lunch.

Recipe from Better Homes
Yields 6 servings
227 calories per serving

8 oz whole wheat penne
1 c spinach leaves
1/4 c basil
2 cloves garlic, quartered
2 tbsp parmesan cheese, shredded
salt & pepper, to taste
1 tbsp olive oil
1 tbsp water
1/2 light salad dressing (I used Ranch)

Cook pasta according to package.
Drain & set aside.

Meanwhile, in a food processor combine spinach, basil, garlic, cheese, salt, & pepper.
Add oil & water; cover & blend until nearly smooth.
Add dressing & stir.

Add spinach mixture to pasta & toss until well coated.
Cover & chill for at least 4 hours.

Creamy Mashed Cauliflower

I had always heard of this but never actually had the chance to make it.  It was so fast & easy.  No, it doesnt taste JUST like mashed potatoes but it was sure damned good.  Again, I got to use my Ninja which made me a happy gal!

Recipe from Eating Well
Yields 4 servings
107 calories per serving

1 head of cauliflower, chopped into bite-size florets
4 cloves garlic, crushed & peeled
1/3 c skim milk
4 tsp olive olive
1 tsp margarine
salt & pepper to taste

Place cauliflower florets & garlic in a large pot of water.
Cook for 15 minutes, until very tender.

Place cooked cauliflower & garlic into a blender.
Add milk, olive oil, margarine, salt, & pepper.
Blend until smooth.

Spaghetti with Creamy Butternut Scallion Parmesan Sauce

I dont know about any of you but, Im pretty wild about squash.  This seemed ideal for a Sunday night dinner & plus, for the first time in a few months, I got to use my Ninja blender / food processor that my very thoughtful boyfriend gave me for Xmas 2 years ago.  I love that sucker.

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

1 lb butternut squash, peeled & diced
1 tbsp margarine
8 oz whole wheat spaghetti
4 scallions, cut into 1 in pieces
2 cloves garlic, minced
1/4 c parmesan cheese, shredded
salt & pepper, to taste

Bring a pot of water to boil.
Add squash & cook until soft, about 9 minutes.
Remove squash with a slotted spoon & place into food processor; blend until smooth.

Add pasta to the boiling water & cook al dente.

Meanwhile, in a large skillet, melt the margarine, saute garlic & scallions over medium-low heat for 5 - 6 mintues, until golden brown.
Add pureed squash & season with salt & pepper.
Stir in parmesan cheese & pour over pasta.