Sunday, July 28, 2013

Cheeseburger Casserole

I dont know what it is with me lately but, Ive been really loving having pasta for my lunch during the week.  It's really filling and it leaves me that way all day long.  This dish also seemed ideal because who doesnt love cheeseburgers?  Seriously.  They are delicious and if one can find a way to incorporate them into their intake in a healthy manner, well, PARTY!  BONUS!

Recipe from Skinny Taste
Yields 9 servings
260 calories per serving

2 c uncooked whole wheat pasta
2 tsp olive oil
1.5 c chopped onions
1 clove garlic, chopped
1 lb lean ground beef
1/2 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28 oz diced tomatoes
2 tbsp dijon mustard
2 c shredded reduced fat cheddar cheese
1/4 dill pickles, chopped

Preheat the oven to 350.
Spray a 9x13 baking dish with cooking spray.
Cook the pasta al dente & drain well.

In a large skillet, heat the oil over medium low heat.
Add the onions and cook until soft, for about 5 minutes.
Add the garlic & cook for about 30 seconds.
Stir in the beef & cook until browned.
Season with salt & pepper.
Add the tomato paste, the tomatoes & mustard.
Stir together & let bubble until thickened.

Place the pasta & meat mixture into the baking dish and stir together.
Top with cheddar and bake for 15 minutes.
Sprinkle with pickles and serve.

Raspberry Limeade

Personally, Im not a big fan of eating raspberries straight.  Im more of a strawberry gal but, I do like the flavor.  This seemed ideal for a hot Maryland summer.  I found it to be very refreshing and just sweet enough to kill a sweets craving.

Recipe from Eating Well.
Yields 6 servings.
87 calories per serving.

2/3 c lime juice
1/2 c sugar
6 oz raspberries
3 c seltzer water
Ice cubes

Combine lime juice and sugar in a large pitcher.
Stir to combine.

Place berries in a colander and mush together until it makes a puree-type texture.
Pour puree into pitcher.
Pour seltzer over top & stir all ingredients together.

Saturday, July 27, 2013

Southwestern Layered Bean Dip

I made something similar to this about a year ago.  My roommate and I were obsessed with it and I found something that looked just as good.  It sure was!  We ate this for dinner with baked tortilla chips.

Recipe from Eating Well
Yields 12 servings
146 calories per serving

1 can nonfat refried beans
1 can black beans
4 scallions, sliced
1/2 c salsa
1/2 tsp ground cumin
1/2 tsp chili powder
1 c shredded cheddar cheese
1/2 c lowfat sour cream

Combine refried beans, black beans, sacllions, salsa, cumin, & chili powder in a microwave safe bowl.
Sprinkle with cheese.
Microwave on high for 5 minutes, or until cheese is melted.
Spread sour cream over top and enjoy!

Sunday, July 21, 2013

Roasted Garlic Pasta Salad

Im a total garlic junkie.  Like, I put garlic powder on popcorn.  It only seemed logical to make something pretty garlicky for lunch.  I know it's a faux pas to eat something that potent with smell at work but, I stopped caring about that long ago.

Recipe from Budget Bytes.
Yields 8 servings.
300 calories per serving.

1 head garlic
1/2 tbsp olive oil
1 box whole wheat pasta
15 oz reduced fat ricotta cheese
Garlic pepper
1/2 tsp salt
1 pint grape tomatoes
3 c baby spinach

Using a sharp knife, cut 1/2 inch off the top of the head of garlic.
Place bulb in a bowl & drizzle olive oil over top of exposed cloves.
Cover the bowl with a plate.
Microwave on high, in one minute increments, until garlic is soft and fragrant.  (This took me about 2 minutes.)
Remove from microwave & allow garlic to cool.

Bring a large pot of water to boil, add the pasta, & cook for 10 minutes.
Reserve 1/2 c of pasta water.

Squeeze garlic cloves from the head & mince well.
Add the garlic to a medium bowl with ricotta cheese & a large amount of pepper & the salt.
Add the reserved pasta water & stir until smooth.

Turn off the burner, drain the pasta & return to the pot.
Add the spinach & pour ricotta cheese over top.
Add tomatoes & stir well.
Top with parmesan cheese & stir again.

This was so, so tasty.   I had my roommate try a noodle & she thought the same.  I have to once again rave about how much I love the website I got this recipe from.  I altered some of the ingredients so that this dish is a little healthier but, in general, the gal that runs Budget Bytes really does an excellent job!  If you want tasty & inexpensive, she's the go-to blog!

Sunday, July 14, 2013

Scalloped Potatoes

Scalloped potatoes is one of my boyfriend's favourite dishes.  He's a potato fiend, like any other normal human being.  About a year ago we had a fat feast & made every kind of potato dish we could possibly think to make.  It made me obsessed with finding healthy potato recipes.

Recipe is from Eating Well
Yields 8 servings
213 calories per serving

2 lbs potatoes, cut into 1/4 in thick slices
3 tbsp olive oil
1 medium onion, thinly sliced
3 tbsp all-purpose flour
1/4 tsp salt
3/4 tsp black pepper
2.5 c skim milk
1/2 c shredded parmesan cheese

Preheat oven to 425.

Toss potatoes in a large bowl with 1 tbsp olive oil.
Spread potatoes across 2 baking sheets & roast for 25 minutes.

Meanwhile, heat 1 tbsp olive in a large pan over medium heat.
Add onion & cook, stirring frequently until soft & golden brown, 5- 8 minutes.
Add flour, salt, & pepper; cook & stir for another minute.
Add milk & continue to stir until sauce bubbles & thickens, about 4 minutes.
Remove from heat & set aside.

When potatoes are done, remove from the oven & preheat broiler.

Place half of the potatoes in a broiler-safe pan & pour half of the sauce over top.
Add the remaining potatoes & the remaining sauce.
Top with the cheese & place in the broiler for 5 minutes.

Let stand for 10 minutes before serving.

Wednesday, July 10, 2013

Southwestern Black Bean Salad

Ive had a craving for Mexican food for the past two weeks.  It's been obvious if you follow me regularly & saw the delicious food that I made last week for lunch.  My love affair continues this week.  Haha!

Recipe from Skinny Taste.
Yields 7 servings
160 calories per serving

1 can black beans, rinsed & drained
9 oz frozen corn, thawed
1 medium tomato, chopped
1/3 c red onion, chopped
1 scallion, chopped
1 tbsp lime juice
1 tbsp olive oil
Black pepper, to taste
1 medium avocado, diced

In a large bowl combine all ingredients & stir.
Refrigerate for at least 30 minutes before serving.

Dasani Drops

Im a member of Influenster & was offered to review a Dasani Drops Voxbox.  Of course I said yes.  They are basically portable Crystal Light.  I dont know about any of you but, Ive always drank Crystal Light growing up.  My mother always had that in the house instead of soda.  When I stopped drinking soda 6 months ago, my fridge always had a pitcher ready for me.

With that in mind, these seemed ideal.  And they certainly turned out that way.  Both flavors are tasty but, I really enjoyed the pink lemonade one out of the two.  Basically, you take a bottle of water or a glass of water, squirt 3 squirts, shake/stir & you're off.

I would definitely recommend these to anyone who likes to change it up every so often.  Im a gal who carries  a tumbler or water bottle around with me constantly so these are a must for me from now on.

FYI: I received these products complimentary from Influenster for testing purposes.

Saturday, July 6, 2013

Pineapple Mineral Water

I stumbled across this on tumblr and thought it sounded delicious.   It's pretty simple so there's no calorie count or anything but, it's all fresh ingredients so it falls in line with my clean eating intake.  I couldnt get many very clear photos but, I did the best I could.  Deal. :]

2 quarts of water
1/2 pineapple, cubed
Mint leaves

Place all ingredients in a pitcher & let sit for at least an hour.
Keeps for 2 or 3 days.

Crockpot Santa Fe Chicken

I love the crockpot.  Mostly because sometimes Im too lazy to do any real cooking and crockpot food is so delicious!  I made this to be my lunch this week.  It was perfectly spiced and incredibly filling.

Recipe from Skinny Taste.
Yields 8 servings.
190 calories per serving.

1.5lbs chicken breast
1 can diced tomatoes & green chilies
1 can black beans
8 oz frozen corn
1 can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder

Combine chicken broth, beans, corn, tomatoes, scallions, garlic powder, onion powder, cumin, & chili powder in the crock pot.
Lightly season chicken breast with salt & lay on top.

Cook on low for 10 hours or on high for 6 hours.
A half hour before serving, remove chicken & shred.
Return chicken to crockpot & stir.