Mozzarella Potato Wedges

This is one of those recipes that tastes a lot better than it looks.  I saw it on a Buzzfeed Tasty post via Pintrest but I dont have a direct link for it so I apologize if you enjoy those videos.  The original recipe called for Parmesan which is probably why this didnt turn out as well as the video's.  Ill likely be trying this again since we do love our potatoes in our house.

I N G R E D I E N T S

3 medium potatoes

3 eggs

1 c mozzarella cheese, shredded

1/4 c parsley

1 tbsp oregano

1 tsp paprika

1 tsp garlic powder

1 tsp Himalayan pink salt

1 tsp black pepper

P R E P A R A T I O N

Preheat oven to 375.

Wash potatoes and cut into wedges.

Crack eggs into a bowl & beat.

Place all spices & cheese into a bowl and blend well with a fork.

Take each wedge, dip into eggs, & roll into spice mixture.

Place onto a baking sheet & bake for 30 minutes.

Serve with dipping sauce of your choice (we went tradtional & had ketchup).

Ultimate Greek Chopped Salad

So usually I make a healthy recipe and a not so healthy recipe.   This week's not so healthy recipe was an epic fail -- it was a bit too heavy for myself and my other half.  Not to mention, the flavor profile definitely was not for us.  I took this as a sign from the universe that I should probably be making less than healthy recipes less often.  Ive decided to make them once a month.  Not to mention, it helps me stay in line with eating healthier and trying to curb my binge eating.

I got this recipe from The Garden Grazer.  It is vegan and gluten-free.  I follow neither of those lifestyles but this was damned delicious.  It was so fresh tasting and was the perfect side for my work week lunches.

I N G R E D I E N T S

1 cucumber, diced

4 roma tomatoes, diced

1 large red bell pepper, diced

1 small red onion, diced

15 oz can chick pea, rinsed & drained

{dressing}

3 tbsp red wine vinegar

2 tbsp olive oil

2 tsp dried oregano

1/4 tsp pink Himalayan salt

P R E P A R A T I O N

Combine the dressing ingredients in a small bowl & set aside.

Place all of the veggies in a larger bowl & pour dressing over top.

Toss to combine.

Let sit in the fridge overnight.

Mexican Pasta Salad (the not-so-healthy recipe)

So here we are, the not-so-healthy recipe for the week.  Living in the southwest enhanced my love affair with Mexican food.  Making friends with people of Mexican descent has made it even worse because those friends cook and bring me authentic Mexican food.  Just...YUM!

So, being that Im Polish and from the east coast and not the most experienced cook on the planet, I thought I would make something this week with the flavor profile that I really love.

INGREDIENTS

Salad:
16 oz salad macaroni, cooked
15 oz can black beans, drained & rinsed
15.25 oz can corn, drained
3 Roma tomatoes, diced
3 green onions, chopped

Dressing:
1 c salsa
1 c sour cream (I used half sour cream, half plain Greek yogurt)
1/4 c mayo
1 clove minced garlic
1/2 tsp cumin
Salt & pepper to taste

1. Mix the salad ingredients and the dressing ingredients separately.
2. Pour the dressing into the salad and stir until everything is evenly coated.
3. Let sit in the fridge for 3 hours, overnight for best results.

Apparently this week I had a thing for cold salads this week.  I realize that it's the first week of fall but here in AZ, it's still in the 90s during the day.

See ya'll next week!

Mock Potato Salad & HELLO! I am back!

First of all, hello there!  It's nice to be back.  I kind of fell off of the cooking healthy train because Im spoiled.  My husband is an amazing chef but, he doesnt always cook the healthiest of foods.  Im back on the food prep train but with one slight difference.  Im going to make one recipe that is healthy and one that may not be the healthiest thing on the planet.  I will still make small changes that make the less healthy dishes a little more so.

Anyways, my current food obsession is cauliflower -- using it as a substitution.  Im by no means vegan or vegetarian but I LOVE vegetables.  If I didnt love chicken as much as I do, I would be vegetarian.

This seemed perfect for the week so here we go.

Recipe from nelliebellie.com

INGREDIENTS
A head of cauliflower
6 hard boiled eggs, chopped
3 stalks of celery, chopped
1 small onion, chopped
1/2 cup mayo
1/2 cup plain Greek yogurt
Mustard
Salt & pepper to taste

PREPARATION
1. Boil the cauliflower until tender, usually 10 minutes.  The other option would be to steam the cauliflower but, that usually takes longer.

2. Mix the cauliflower & the rest of the ingredients together.

3. Put in the fridge for at least 3 hours, overnight for even better results.


I have to say, as one who LOVES potatoes, this is AMAZING.  And a little lighter than traditional potato salad which was really nice because I was bringing it as a side for my work week lunches.

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!

UPDATE

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!

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

INGREDIENTS
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

DIRECTIONS
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.

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

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

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!)

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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.

INGREDIENTS

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

DIRECTIONS

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!

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!)

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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.