Sunday, September 15, 2013

Chickpea Salad

Im not sure which blog I pulled this from so Im unable to give credit but, I can assure all of you that this recipe is not my original recipe.

That said, this is delicious.  I made something similar to this about a year ago & loved it.  When I found this variation I thought that Id like just as much.

Yields 6 servings
222 calories per serving

2 15 oz cans chickpeas
4 tbsp onions, diced
6 tbsp dill pickles, chopped
2 cloves garlic, minced
1 tsp mustard
4 tbsp lemon juice

Stir all ingredients together.

Fast, simple, & delicious!

Sunday, September 8, 2013

Portobello Cheese 'Steaks'

So there isnt any meat in this recipe but, all the veggies and flavoring doesnt really require it.  Ive made something similar to this before and I remember it being incredibly delicious.

Recipe from Eating Well
Yields 6 servings
268 calories per serving

2 tsp olive oil
1 medium onion, sliced
4 large portobello mushrooms, sliced
1 red bell pepper, sliced
2 tbsp oregano
1/2 tsp pepper
1/4 c vegetable broth
1 tbsp reduced sodium soy sauce
3 oz provolone cheese

Heat oil in a large skillet over medium high heat.
Add onion & cook until soft and beginning to brown.
Add mushrooms, bell pepper, oregano, and pepper and cook utnil the veggies are wilted and soft.

Reduce heat to low.
Stir in broth and soy sauce and bring to a simmer.
Remove from heat, lay cheese slices on top.
Cover and let sit until melted.

Red Velvet Pancakes with Cream Cheese Topping

So, my roommate starts her new job tomorrow and, to celebrate, we've been cooking together most of the weekend.  On Friday night we made the most amazing mac & cheese (which I will post about as soon as she sends me the photos & the link to the recipe).  But, on Friday we decided to make some sort of fun breakfast on Sunday morning.  I came across this one when I was doing my meal planning yesterday morning.

These are as delicious as they sound!  However, the cream cheese topping was a little too sweet for our liking.  We're thinking that it was the honey.  We suggest trying it without it if you decide to make this.

Recipe from Skinny Taste
Yields 5 servings
231 calories per serving

Cream Cheese Topping
2 oz lowfat cream cheese
3 tbsp plain fat free yogurt
3 tbsp honey
1 tbsp skim milk

1/2 c whole wheat flour
1/2 c all purpose flour
2 1/4 tsp baking powder
1/2 tbsp unsweetened cocoa powder
1/4 tsp salt
1/4 c sugar
1 egg
1 c + 2 tbsp skim milk
1 tsp vanilla extract
1/2 tsp red food coloring
Cooking spray

Combine the cream cheese topping ingredients & set aside.

Mix the flours, baking powder, cocoa powder, sugar, & salt in a large bowl.

In another bowl mix the milk & food coloring.
Whisk in the egg and vanilla.

Combine the wet and dry ingredients & whisk until smooth.

Heat a large pan over medium-low heat & pour 1/4 c of the batter into the pan.
When pancake starts to bubble, flip over.
Repeat with the rest of the batter.

Serve with cream cheese topping.

Saturday, September 7, 2013

Macaroni & Tomaotes

Another fast & delicious but healthy lunch.  This was from this past week.

Recipe from Better Homes & Gardens
Yields 6 servings
194 calories per serving

8 oz whole wheat pasta
16 oz stewed tomatoes
2 c sliced mushrooms
1/2 tsp oregano
Black pepper
1/2 c low fat shredded cheddar cheese

In a large pot, cook pasta for 7 minutes.
Drain & return to pot.

In a large pan add tomatoes, mushrooms, oregano & pepper.
Add pasta, cover, & simmer for 5 minutes over medium high heat.

Sprinkle cheese on top.

Sunday, September 1, 2013

Oven Fries

My biggest downfall besides cheesecake is probably french fries.  And honestly, Ive done the sliced potatoes in the oven with spices and it's pretty tasty but, this is probably the BEST version of oven fries Ive ever tried.  I suggest that you try these immediately.

Recipe from Emily Bites
Yields 4 servings
170 calories per serving

3 medium russet potatoes, cut into slices
1.5 tbsp canola oil
1/2 tsp salt

Preheat oven to 475.
Mist a baking sheet with cooking spray.

Place potatoes in a large mixing bowl and fill with hot water.
Let the potatoes soak for 15 minutes.
Dry the water and pat potatoes dry.

Transfer the potatoes to a Ziploc bag and drizzle with the oil.
Seal the bag and shake to cover the potatoes with the oil.
Open the bag and add the salt; shake to cover.

Spread the potatoes in an even layer across the baking sheet & cover with aluminum foil.
Bake for 5 minutes, remove the foil, & bake for 15 more minutes.
Remove pan from the oven, flip the potatoes over, & bake for 15 more minutes.