Sunday, September 7, 2014

Hello from beautiful, sunny Arizona!

Im back, kids!  My move went pretty smoothly and Im all settled in.  Hooray!

I should have a few recipes coming for you this week; hopefully one later today for sure.

Hope everyone is doing well!

Monday, August 11, 2014


I know it's been a while since Ive posted but, Im in the process of a cross country move so please bear with me.  As soon as I get myself settled, Ill be sure to keep my food adventures coming.

Thanks for your patience, ladies & gents!  I promise, Ill be back soon!

Sunday, June 15, 2014

Roasted Brussels Sprout with Bacon in Mustard Cream Sauce

This was amazing.  Seriously.  I cant believe it's so low in calories.  I ate this for dinner all of last week & found myself wanting to remake it for several weeks in a row.  This is definitely on the repeat list.

Recipe slightly adapted from Closet Cooking
Yields 4 servings
250 calories per serving

1.5lbs brussels sprouts, trimmed & quartered
1 tbsp olive oil
4 strips turkey bacon, cut into 1in pieces
2 tbsp margarine
1 small onion, diced
1 clove garlic, chopped
2 tbsp flour
1 c light cream
2 tbsp grainy mustard
1/2 c parmesan cheese
Salt & pepper, to taste

Preheat oven to 400 degrees.
Toss brussels sprouts in olive oil, salt, & pepper.
Place in a baking dish & and roast for 20 minutes.

Meanwhile, in a pan, cook the bacon.  Drain & set aside.

In the same pan, add margarine & let melt and bubble.
Add the onion & cook until tender.
Add garlic; cook until fragrant.
Mix in flour and let cook for another minute or two.
Mix in the bacon, cream, mustard, & parmesan.
Stir until thick.

Pour mustard mixture over brussels sprouts & toss to coat.

Wednesday, June 11, 2014

Ham & Pasta Salad

This is actually my lunch from last week.  This week's lunch is super close to something Ive made and posted already on this blog.  No need for repeats.  Every time last week that I ate this at my desk, I had someone comment on how amazing it smelled.  And it does -- tastes as good, too.

Recipe from BHG dot com
Yields 8 servings
175 calories per serving

1 c whole wheat rotini
2 c frozen peas & carrots
16 oz cooked ham, cubed
8 scallions, sliced
1 c plain lowfat yogurt
4 tbsp lowfat honey mustard dressing
2 medium tomatoes, diced
1 green pepper, sliced

Cook pasta with peas, according to pasta box directions.
Rinse with cold water & place in a large bowl.

Add ham & green onions & mix.

In a seperate bowl, mix together yogurt & honey mustard.
Pour the yogurt mixture into the pasta & toss to coat.
Cover & chill for 4 hours.

Serve with peppers & tomotoes.

Sunday, June 1, 2014

Breakfast Stuffed Peppers

Honestly, Ive never been a huge fan of stuffed peppers but, this seemed interesting so I had to try it out.  Obviously, Ive been missing out because these were amazing!  I think that bell peppers and morning time go hand and hand.  These are basically an omelette held by a pepper.  So delicious!

Recipe from The Skinny Fork
Yields 4 servings
117 calories per serving

2 green peppers, halved
1/2 green pepper, chopped
1/2 c onion, chopped
2 large eggs
4 egg whites
1/2 c lowfat cheddar cheese
salt & pepper, to taste

Preheat oven to 375.
Line a pan with aluminum foil.
Place pepper halves on baking sheet & set aside.

Place chopped pepper, onion, eggs, egg whites, & 1/4 cup of cheese in a large bowl & whisk.
Season with salt & pepper.
Pour egg mixture into pepper halves.

Bake for 45 minutes.
Remove peppers from oven & sprinkle with cheese.

Spinach & Artichoke Wonderpot

I told you guys that I was big into spinach last week.  And this was so super tasty.  I did make some alterations from the original recipe to bring the calorie count down but, nothing major.  I think that Ill top this with a little bit of feta next time I make it.  It was really super tasty without but, I think that it wouldve made it that much more amazing.

Recipe slightly adapted from Budget Bytes
Yields 6 huge servings
196 calories per serving

8 oz sliced mushrooms
14oz can artichoke hearts, drained & chopped
4 cloves garlic, minced 
1 medium yellow onion, diced
5 cups veggie broth
2 tbsp olive oil
12 oz whole wheat spaghetti
1 tsp oregano
1/2 tsp thyme
Cracked black pepper
4 oz frozen cut spinach (not thawed!)

Place veggie broth, olive oil, mushrooms, artichoke, onions, & garlic in a large pot.
Break the spaghetti in half & add it to the pot along with oregano, thyme, & black pepper.
Push ingredients under the broth as much as possible.
Place a lid on the pot & bring it to a boil.

As soon as the pot reaches a boil, stir to evenly distribute ingredients.
Turn the heat down to low, replace the lid, & let simmer for 15 minutes.
Stir the pot every few minutes to prevent pasta from sticking.

Once the pasta is cooked through, turn off the heat, add the frozen spinach, replace the lid & allow the heat from the pasta mixture to thaw the spinach.

Serve hot.

The smells that came from my kitchen while this was cooking were AMAZING.  I still have some of this leftover from last week & Im going to gobble it up from lunch today.

Tuesday, May 27, 2014

Baked Penne Florentine

I dont know what it is about this week but, Im all about some spinach.  I think because Im doing a lot of work on my skin and leafy greens are so good for clearing up skin and adding glow.

Anyways, I made this for my lunch this week & it's super tasty!

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

8 oz whole wheat penne
10 oz frozen spinach, thawed & drained
1/4 c vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 3/4 c water
15 oz canned navy beans, rinsed & drained
2 tsp lemon juice
1/2 tsp mustard
1/4 tsp salt
1/4 tsp ground pepper
1/2 c whole wheat bread crumbs

Preheat oven to 375.
Cook pasta according to package directions; drain & return to pot.
Add spinach & toss to combine.
Spoon into baking dish & set aside.

In a saucepan, combine veggie broth, onion, & garlic.
Bring to a boil, reduce heat, & simmer for 5 minutes.
Remove from heat & set aside.

Add half of the water, onion mixture, beans, lemon juice, mustard, salt, & pepper to a food processor.
Blend until smooth.
Transfer to a bowl & stir in remaining water.
Stir bean mixture into pasta mixture, sprinkle with breadcrumbs & bake for 30 minutes.

Sunday, May 18, 2014

Spagehtti with Creamy Mushroom Sauce

I have a major food love affair with mushrooms.  They're tasty and filling and they dont really need much in the way of spicing.  All you have to do is saute them & you're good to go.

Recipe from Eating Well
Yields 6 servings
341 calories per serving

12 oz whole wheat spaghetti
1 tbsp olive oil
2 tbsp chopped garlic (about 2 cloves)
3/4 tsp salt
1/2 tsp cracked black pepper
1.5 lb sliced mushrooms
3 tbsp flour
1 c chicken broth
1/3 c light cream

Cook pasta according to box directions.
Drain & set aside.

Heat oil in a large skillet over medium high heat.
Add garlic, salt, & pepper; saute for about a minute.
Add the mushrooms & cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes.

Sprinkle flour over the mushrooms and stir to coat.
Pour in broth & bring to a boil, stirring constantly.
Simmer, while stirring, until thick.
Remove from heat & stir in cream.

Stir mushroom mix into spaghetti and serve.

Sunday, May 11, 2014

Mexican Skillet

You guys know that I love Mexican food.  Ive been having cravings for it lately, especially with my (future) father in law coming into town this past week.  We were talking about varying cuisines and our shared love for the deliciousness that is authentic Mexican food.  It made me have a sever craving.  Now, I will say that no matter how hard I try, anything Mexican inspired that I cook with probably never be as amazing as the real thing but, I do what I can.  Haha.

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

12 oz chorizo
2 c whole kernal corn, frozen
14.5 oz can diced tomatoes
1 c uncooked instant brown rice
1/2 c water
2 tsp chili powder
1/2 tsp ground cumin
15 oz can pinto beans, rinsed and drained
3/4 c lowfat cheddar jack cheese

Remove casings from chorizo & cook in a large skillet over medium heat until browned.
Drain & set aside.

Add corn, tomatoes, rice, water, chili powder, & cumin to the skillet.
Bring to a boil & then reduce heat.
Cover and simmer until liquid is absorbed & rice is tender.
Stir in beans & cooked sausage; heat through.
Sprinkle with cheese & let stand for a few minutes to melt the cheese.

Greek Pasta

This is actually really similar to what I had for lunch last week but, I liked it so much that I figured that Id make an alteration for my dinner last night.  Not to mention, after that I had yesterday, it was nice that this was pretty fast to put together.  Also super delicious!

Recipe slightly adapted from Recipe Girl
Yields 4 servings
359 calories per serving

2 tsp olive oil
1 tsp dried oregano
1 large clove garlic, minced
3 medium tomatoes, diced
1/2 c scallions, diced
2 tbsp lemon juice
4 c hot cooked whole wheat rotini (8oz uncooked)
1 c crumbled feta cheese
Freshly cracked black pepper

Heat oil in a large skillet over medium high heat.
Add oregano & garlic & saute for about 30 seconds.
Add tomatoes, scallions, & lemon juice & cook for 2 minutes.

Combine tomato mixture with pasta & 3/4 c feta.
Top with remaining feta & cracked pepper.

Saturday, May 3, 2014

Pasta Spinach Salad

This is the tastiest salad Ive ever tasted in my life.  It's so simple but, the ingredients are so fresh that it made all the difference.  I am so excited to take this for lunch this week!

Recipe from BHG dot com
Yields 8 servings
117 calories per serving

1 box whole wheat rotini
2 medium tomatoes, seeded & chopped
1/2 c feta cheese
1/3 c low calorie Italian dressing
1/4 c scallions, sliced
6 c baby spinach
Cracked black pepper

Cook pasta according to package directions.
Drain, rinse with cold water, & place in a large bowl.
Add tomatoes, feta, dressing, & scallions.
Sprinkle with black pepper & toss.
Cover & chill for 2 hours.

Serve over spinach & enjoy!

Loaded Cauliflower Bake

I love roasted veggies and when I saw this on Emily Bites this past week, I knew I was going to make it at some point.  This kind of reminds me of a twice baked potato but with less carbs.  Perfect for my weeknight dinners this week!

Recipe from Emily Bites.
Yields 8 servings
164 calories per serving

4 slices turkey bacon
1 lg head cauliflower, broken into florets
6 oz lowfat cream cheese, softened
1/2 c lowfat sour cream
8 oz lowfat cheddar jack cheese
3 scallions, chopped -- green parts only
2 cloves garlic, minced
A sprinkle of salt
Black pepper

Preheat oven to 350.
Spray a 9x11 cooking dish with olive oil cooking spray.

Cook bacon slices until crisp.
Set aside on a paper towel to dry & crumble.

Steam cauliflower. (I did it in the microwave.)

While cauliflower is steaming, combine cream cheese & sour cream in a large bowl with a hand mixer.
Add 6oz shredded cheddar cheese, bacon pieces, scallions, garlic, salt & pepper.
Stir until well combined.

When cauliflower is finished steaming, drain & place in baking dish.
Pour cream cheese mixture over and stir until well combined.
Sprinkle with remaining cheese.

Bake for 30 minutes.

Sunday, April 27, 2014

Southwest Chicken Pasta Salad

I was actually going to make this for my dinner on Saturday night but, I got home so late from running all of my errands that I thought Id just pre-make my dinner for the week.  It's actually something I used to do all the time but then I got a grill pan.  Haha!

Recipe adapted from BHG
Yields 8 servings
312 calories per serving

1 package Perdue Fresh Cuts (I used the Grilled variety)
1 package whole wheat rotini
4 oz lowfat cream cheese, softened
1 jar salsa
1 avocado, seeded, peeled, & diced

Cook pasta according to box directions.
Drain well & rinse under cold water.
Place pasta back in the pot.

While pasta is cooking, place cream cheese & half of the salsa in a bowl; mix with a hand blender.

Pour cream cheese mixture over pasta & stir.
Pour remaining salsa in & stir.

Fold in avocado & chicken.

Place salad into a container, cover, & chill for 2 hours.

Sausage & Mushroom Pasta

I love one pot ingredients.  It makes clean up so easy and the cooking process itself so much simpler.

Recipe slightly adapted from Budget Bytes.
Yields 8 servings
153 calories per serving.

2 tbsp olive oil
3 links turkey sausage
2 cloves garlic
1 small onion
8 oz sliced mushrooms
28 oz crushed tomatoes
1 tsp basil
1 tsp oregano
4 c vegetable broth
1 lb whole wheat rotini
1/4 c parmesan

Add the olive oil and sausage links to the pot and cook over medium heat until links are cooked enough to slice into rounds.

Remove the sausage from the pot, cut into rounds, & place back into pot to cook completely..

While the sausage is cooking, mince the garlic & dice the onions.
Add tomatoes, onion, garlic, mushrooms, basil & oregano.
Stir to combine.

Add veggie broth & pasta; stir.
Place a lid on the pot, turn heat up to high, & bring to a rapid boil.
As soon as the pot is boiling, remove lid, stir the pot, & turn down the heat to low.
Simmer for 15 minutes; stir every so often.

Remove lid, sprinkle on parmesan, & stir.
Serve & enjoy!

Saturday, April 19, 2014

Rotini and Cherry Tomatoes

This may look really simple but, it was so flavorful & tasty.  And honestly, I dont even think it needed the cheese.  (You'll NEVER hear this from me.  Im a cheese maniac!)

3/4 lb whole wheat penne
1 tbsp olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
1/2 tsp salt
1/4 tsp black pepper
8 oz part skim mozzarella, shredded

Cook penne according to box directions.
Drain & place in a large bowl.

In a large pan, heat oil over medium heat.
Add garlic & saute for 1 minute.
Add tomatoes, salt, & pepper; saute for 2 minutes.

Pour tomato mixture over pasta and toss.

Sunday, April 13, 2014

Flourless Brownies

These are the most amazing brownies Ive ever tasted.  They're moist and sweet and delicious.

Recipe from Skinny Taste
Yields 16 servings
144 calories per serving

1 can black beans, rinsed & drained
2 large eggs
1/2 c cocoa powder
3/4 c sugar
1/2 tsp oil
1 tbsp skim milk
1 tbsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coffee grounds
1 c chocolate chips

Preheat oven to 350.
Spray a 9x9 pan with cooking spray.
Place all ingredients in the blender and blend until smooth.
Pour batter into pan and bake for 30 minutes.

Let cool completely & cut into squares.

Sunday, April 6, 2014

Chicken Cashew Pasta Salad

My lunch this week is kind of a tribute to my best friend.  She and I have been friends since 2nd grade and whenever we'd hang out at her house on a Saturday, we would make chicken salad for lunch. Chicken salad forever makes me think of her.  So, with that said, HAPPY BIRTHDAY LAUREN!

Recipe from Prevention RD
Yields 8 servings
312 calories per serving

8 oz whole wheat rotini
1lb roasted chicken, diced
1/3 c lowfat plain Greek yogurt
1/3 c + 2tbsp olive oil based lowfat mayonanaise
1/4 tsp salt
2/3 c unsalted cashews

Cook pasta according to package directions.
Drain & rinse under cold water & place in a large bowl.

Add chicken to the bowl & stir together.
Add yogurt, mayonnaise, & salt; mix well.
Fold in cashews & chill for up to an hour.

So there you have it.  This recipe was simple & hassle-free, just like my friendship with Lauren.  She's awesome because she's the kind of friend that you pick up right where you left off.  I hope all of you have friends like this.  It's a jewel to carry on your shoulder & in your heart.

(Yeah.  I totally just got completely sappy.  I even teared up a little while typing this.  Not remotely am I sorry.)

Sunday, March 30, 2014

Oatmeal Smoothie

When I saw this on Skinny Kitchen earlier this week, my first thought was : SOLD.  This was great for a middle of the morning snack this morning. It was super thick & super filling and spiced just enough to taste like cinnamon oatmeal.

Recipe from Skinny Kitchen
Yields 1 serving
243 calories

1/4 c oats
1/2 c skim milk
1/3 c nonfat plain Greek yogurt
1/2 can pears
Dash cinnamon
Dash vanilla extract

Place all ingredients in blender and blend until smooth.

Saturday, March 29, 2014

Tomato Soup Mac & Cheese

I just realized that I made mac & cheese two weeks in a row.  Haha!  Anyways, this wasnt as tomato-y as I would have liked but, it was still pretty good.

Recipe adapted from Emily Bites
Yields 8 servings
330 calories per serving

16 oz whole wheat pasta
3 tbsp margarine, divided
1/4 c chopped onion
1 clove garlic, minced
14.5 oz whole tomatoes
1 c vegetable broth
1 1/4 c skim milk
1/2 tsp mustard
6 oz lowfat cheddar cheese

Preheat oven to 350.
Spray a 9x13 baking dish with cooking spray.

Cook pasta according to box directions.
Drain & set inside the dish.

Meanwhile, melt 1 tablespoon of margarine in a large pan over medium low heat.
Add the onion & garlic and cook for about 5 minutes.
Add tomatoes & veggie broth, raise to a boil, & simmer for 15 minutes.

While tomatoes are simmering, melt another the remaining 2 tbsp of margarine.
Add milk & stir.
Add mustard & 4 oz of cheese.
Place heat on the lowest setting & stir until thickened.

When tomato mixture is done, pour into a blender.
Blend until smooth.
Add tomato mixture to cheese sauce.

Pour over the pasta a mix until smooth.
Sprinkle remaining cheese on top and bake for 20 minutes.

Saturday, March 22, 2014

Southwest Mac & Cheese

Ive gotta get better about updating this blog in a more timely manner.  I apologize for being the laziest ever.

Anyways, you guys know I love (white girl) Mexican food.  This was so tasty and smelled amazing.

Adapted from Budget Bytes
Yields 4 servings
303 calories per serving

8 oz whole wheat rotini
1 tbsp olive oil
1 small yellow onion
2 cloves garlic
1 c frozen corn kernals
10 oz diced tomatoes with green chilies
1/2 tsp chili powder
6 oz lowfat plain Greek Yogurt
1 c lowfat shredded cheddar cheese
3 scallions, sliced

Cook pasta according to box directions.
Drain & set aside.

While waiting for pasta, dice onion & mince garlic.
Saute both together with olive oil over medium high for about 5 minutes.
Drain tomatoes & add them to the pan.
Add corn & chili powder and saute for 3 minutes.

Turn off heat & add pasta & greek yogurt.
Stir to coat.
Add cheese and stir until cheese has melted.

Sprinkle with scallions and serve.

Saturday, March 15, 2014

Crockpot Scalloped Potatoes

When Im feeling lazy, I love to make crockpot food.  I hadnt made potatoes in a while in any form so when I came across this, it definitely struck my fancy.

Recipe adapted from
Yields 6 servings
337 calories per serving

6 medium potatoes, sliced thin
1 c lowfat shredded cheddar cheese
1 cup sliced mushrooms
1/2 c margarine, melted
1/2 tsp black pepper
1 onion, sliced thin
1/2 c skim milk
1 dash salt

Grease stonewear or use a crockpot liner.
Alternate layers of potatoes, onions, cheese, & mushrooms in crockpot.

In a small bowl, combine milk, margarine, pepper, & salt.
Pour over layers in crock pot.

Cover & cook on high for 3 - 4 hours.

Tuesday, March 4, 2014

Cauliflower Parmesan

I dont know about you guys but, roasted veggies + cheese + low calorie = a win in my book.  After I cook all day on Sundays, Im ironically not super hungry by the time dinner time comes around.  This seemed filling and delicious to make for dinner.  Boy, was I right!  My only real complaint is that it took a little while but, by the time it was time to pull it out of the oven, my mouth was watering.

Recipe from Family Circle
Yields 8 servings
156 calories per serving

1/4 c bread crumbs
1 head cauliflowers, seperated into flowerets
26 oz marinara sauce
2 c part skim shredded mozzarella cheese
1/4 c shredded parmesan cheese

Preheat oven to 375 degrees

Scatter 2 tbsp bread crumbs over the bottom of a large baking dish.
Place half of the cauliflower on top.
Pour 1.5 c marinara over top of cauliflower.
Sprinkle 1 c mozzarella & remaining breadcrumbs.
Repeat layers once, ending with mozzarella.

Cover with foil and bake for 40 minutes.

Remove foil, sprinkle with parmesan & bake another 15 minutes.

Mac & Cheese Stuffed Peppers

Since this winter has been never ending this year, I felt that comfort food was the name of the game -- especially for lunch at work during the week.  I actually adapted this a little bit in order to fit my intake requirements.  Tried for the first time at lunch today and holy christ.  Delicious!

Recipe adapted from Cook The Story.
Yields 6 servings
316.5 calories per serving

1 box whole wheat penne
6 green bell peppers
8 oz lowfat cream cheese
8 oz lowfat shredded cheddar cheese
2 c skim milk
1 tsp dijon mustard
6 tsp panko

Preheat oven to 450.

Cook pasta according to box directions.
Drain & place in a large bowl.

Cut the tops off the peppers (stem side) & seed.
Arrange peppers cut side up in a rimmed baking pan. 
(I used a broiler pan.)

Place cream cheese, cheddar, & milk in a bowl.
Microwave for a minute at a time, for 5 minutes.
Stir until there are no lumps of cream cheese.
(This took me a total of 5 minutes & I used a whisk to stir.)

Pour cheese sauce over pasta & let sit for 5 minutes.

Place a portion of the pasta mixture inside of each pepper.
Sprinkle with panko & spray the tops with cooking spray.

Bake for 25 minutes.

Wednesday, February 26, 2014

Nacho Cheese Chicken Stew

We had a beautiful weekend this past weekend -- 60 degrees in Baltimore in February.  WHAT?!  But, Im glad that I made crockpot food for lunch this week because holy crap, it's been ideal.  We're back to the stupid cold weather and the stupid snow.

I really have been enjoying eating this this week.  It's warming and filling and tasty.

Recipe from Skinny Kitchen
Yields 6 servings
278 calories per serving

1 lb chicken breasts, cut into small pieces
2 14.5 oz cans Mexican-style stewed tomatoes
15 oz black beans, rinsed & drained
1 c onion, chopped
10.75 oz Light condensed cheddar soup
1 c frozen corn
1/4 c salsa

Add all ingredients to crockpot & stir.
Cover & cook on high heat for 3 hours.

Mexican Pasta Skillet

So, a really good friend of mine was in town this past weekend and she informed me that she hasnt seen the end of Breaking Bad.  Appalled, I invited her over for dinner & to bask in the glory & sadness.  I figured white girl Mexican food was the way to go to say in theme.

I have to say that this was super tasty & very filling.

Adapted from Betty Crocker
Yields 6 servings
339 calories per serving

1 lb lean ground turkey
16 oz salsa
1 c tomato sauce
1.5 c water
2 c whole wheat pasta
1 c frozen corn
1/2 c reduced fat shredded cheddar cheese

In a large skillet over medium-high heat, brown turkey; about 5 - 7 minutes.
Drain & place back in pan.
Stir in salsa, tomato sauce & water.
Heat to boiling point & stir in pasta & corn.
Reduce heat, cover, & simmer for 15 minutes, until pasta is tender.
Sprinkle with cheese & serve.

Sunday, February 16, 2014

Skinny Cheeseburger Mac

Look at me giving you guys two lunch recipes in one day.  Ive made something similar to this before but, it wasnt this particular recipe.  Regardless, it looked tasty and it was the perfect amount of carbs for a midday meal, not to mention protein.

Recipe adapted from Velveeta
Yields 6 servings
348 calories per serving

1 lb ground turkey
2 3/4 c water
1/3 c ketchup
1 tsp onion powder
1 box whole wheat rotini, uncooked
1/2 lb light Velveeta, cut into cubes

Brown meat in a large skillet.
Drain & place back in the skillet.

Add water, ketchup, & onion powder and mix well.
Bring to a boil, stir in pasta, cover, & cook for 10 minutes.

Stir in cheese & cook until melted; stir occasionally.

Artichoke Pasta

Ive been the laziest bitch ever about updating this blog this past week.  And I have no excuse.  I had a snow day on Thursday and I still laid around like a lazy ass.  Sorry about that, guys.

With that said, this was my lunch last week.  Super delicious and super simple.

Recipe adapted from BHG dot com
Yields 6 servings
151 calories per serving

3 14.5 oz cans diced tomatoes
2 14 oz cans artichoke hearts, drained & quartered
6 cloves garlic, minced
1/2 c skim milk
12 oz whole wheat penne
Crumbled feta cheese

Drain 2 cans of tomatoes into a crockpot & stir in 1 can of undrained tomatoes.
Stir in artichokes & garlic.
Cook for 4 hours on high heat.

Meanwhile cook pasta according to package directions.

Mix pasta & sauce together & top with feta.

Sunday, February 9, 2014

Spiced Chickpea Nuts

If you guys couldnt tell, Im back on my chickpea love affair.  These seemed like a fantastic idea and a reasonably simple snack to make.

Recipe from Eating Well
Yields 4 servings
103 calories per serving

1 15 oz can chickpeas
1 tbsp olive oil
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt

Preheat oven to 450.

Rinse & blot chickpeas dry.
Place all ingredients in a bowl and stir to coat.

Place chickpeas on a lined baking pan & baked for 30 minutes.
Let cool & serve!

Friday, February 7, 2014

Garlic Pita Chips

Ive always wanted to make my own pita chips.  I feel like it's a precursor to making my own hummus.  I cant really explain the obsession other than they're a delicious & low calorie snack when they're home made.  Also, I substituted garlic pepper for the Italian herbs that the recipe calls for.  You guys know my love affair with garlic.

These were really tasty on their own!  The hummus will be a bonus.  Haha.

Recipe from Eating Well
Yields 8 servings (8 chips per serving)
117 per serving

4 6inch whole wheat pitas
Olive oil spray
1 tsp garlic pepper
1/2 tsp garlic powder

Preheat oven to 350.

Cut pitas into 8 wedges each & break apart at the fold.
Place the wedges rough side up on 2 baking sheets.
Spray with olive oil spray & sprinkle with seasoning.
Bake for 10 minutes.

Chickpea Burgers

This recipe was also accompanied with a recipe for tahini sauce but, Im not a big fan of tahini so Id imagine it's about 350 calories as opposed to the 399 the original recipe proclaims.  I used A1 instead.  Perfect.

These were good on the night I made them.  If I wouldnt have waited 3 days to eat them, they probably wouldve been more satisfying.  Right off the grill pan, these were bangin'.  Long story short: dont wait more than a day to eat these.

Recipe from Eating Well
Yields 4 servings
350 calories per serving

19 oz canned chickpeas
4 scallions, trimmed & sliced
1 egg
2 tbsp flour
1/2 tsp ground cumin
1/4 tsp salt
2 tbsp olive oil
2 whole wheat pitas, halved & warmed

To make burgers: place all ingredients (except olive oil) in a food processor & pulse a few times until mixture is coarse.
Form into 4 patties.

Heat oil in a large pan over medium high heat.
Add patties & cook until golden on the bottom.
Flip & cook for 4 more minutes.

Place 1 burger per half pita & enjoy!

Sunday, February 2, 2014

Chicken & Cheese Casserole

Im all about trying different kinds of skinny recipes. Weight Watchers ideas have never steered me wrong.  I, personally, dont follow WW but, I think it's a great program for people just starting out.

Recipe from KitchMe
Yields 8 servings
212 calories per serving

2 c whole wheat rotini, cooked
1 c boneless, skinless chicken breast, chopped
2 cans lowfat cream of mushroom soup
2 c skim milk
8 oz lowfat cheddar cheese, shredded

Preheat oven to 350.

Place all ingredients in a large casserole dish.
Mix well, cover, & bake for 45 minutes.

Remove cover & bake for 15 more minutes.

Heavenly Eggs

This was literally heavenly.  Probably the most tasty eggs Ive had in my life.  I suggest that all of you make these immediately.

Recipe from Eating Well
Yields 4 servings
345 calories per serving

2 tbsp olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 c marianara sauce
4 large eggs
1 tbsp parmesan
Black pepper
4 slices whole wheat bread, toasted

Heat oil in a large skillet over medium heat.
Add onion & garlic; cook and stir occasionally.

Reduce heat to medium low.
Add marinara & simmer.

Crack an egg into a bowl without breaking the yolk.
Make a well in the pan large enough for the egg & carefully pour.
Repeat with the remaining eggs.
Sprinkle with black pepper & cook until desired liking.

Serve over toast & sprinkle with parmesan.

Monday, January 27, 2014

Spaghetti Frittata

I dont know what's my thing with pasta for lunch the past few weeks but, I dig it.  I think it's the carbs that fill me up and energize me.  This was a little bit of a challenge but, not a pain in the ass.

Recipe from Eating Well
Yields 6 servings
178 calories per serving

8 oz whole wheat spaghetti
4 tsp olive oil
3 onions, chopped
2 eggs
2 egg whites
1/2 c skim milk
1/3 c parmesan cheese, shredded
1 tsp basil
1 tsp salt
1 tbsp black pepper

Cook pasta according to box directions.
Drain & set aside.

Heat olive oil in a large skillet over medium heat.
Add onions & cook until golden, about 10 - 12 minutes.
Transfer onions to a bowl to let cool.
Wipe out the pan.

Whisk together eggs, egg whites, and milk in a large bowl.
Stir in the onions, parmesan, basil, salt, & pepper.
Add the spaghetti.

Spray the pan with cooking spray and place over medium heat.
Pour in the egg mixture and distribute evenly.
Cook until the underside is golden, flip onto a plate & place back into the pan on the uncooked side.
Cook until the other side is golden.

Sunday, January 26, 2014

Breakfast Bruschetta

During the week, I like to have something quick before I have to get ready for work.  So, on the weeekends, Im happy to be able to take my time making breakfast.  I seldom have the same thing every week.  This particular dish was freakin' delicious.  You get an enormous portion and for only 121 calories.

Recipe from Slender Kitchen
Yields 1 serving
121 calories per serving

1 can diced tomatoes
1 tbsp basil
2 tsp balsamic vinegar
1 tsp olive oil
1 clove garlic, minced
Salt & pepper, to taste
1 egg

Mix tomato, basil, & vinegar in a medium bowl.

Heat olive oil over medium high heat.
Add the garlic & saute until fragrant & softened.
Add the tomato mixture to pan & simmer.
Turn off burner and set aside.

Prepare egg how you prefer -- I scrambled it.
Place egg on a plate & pour tomato mixture overtop.

I made 2 pieces of toast to eat along with this and it was a great combination.