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.