Garlic Roasted Cauliflower

Im a sucker for roasted veggies.  I eat them almost every night whether as an entree or as a side dish.  It's so simple & delicious.  This takes it up a notch with toasted breadcrumbs & cheese.

Recipe from Skinny Taste dot com
Yields 6 servings
130 calories per serving

INGREDIENTS

1 head of cauliflower, cut into florets

6 garlic cloves, smashed

2 tbsp olive oil

salt & pepper, to taste

For the topping

1 tbsp olive oil

1 small onion, diced

1 large clove of garlic, smashed

1/3 c seasoned breadcrumbs

2 tbsp part-skim mozzarella cheese

1 tsp basil

DIRECTIONS

Preheat oven to 450.

Place cauliflower and garlic in a baking pan & toss with oil, salt, & pepper.

Bake for 25 minutes.

Meanwhile, heat a medium sized skillet over medium heat.

Add the oil & onion and saute for 3 minutes.

Add garlic & saute until the onions are golden brown.

Reduce heat to low, add breadcrumbs & saute until the crumbs are lightly toasted, about 3 - 5 minutes.

Turn off heat & stir in basil.

When cool add cheese.

When the cauliflower comes out of the oven top with toasted breadcrumbs.

Skillet Lasagna

I love Italian food & I always remember my mom making the best lasagna for my brother and I when we were growing up.  This is a great way to enjoy it and feel good about eating healthily.

Recipe from Skinny Kitchen dot com.
Yields 8 servings.
236 calories per serving.

INGREDIENTS

1 lb extra lean ground beef

1 tbsp minced garlic

1.5 c mushrooms, sliced

1 c onions, chopped

1 c zucchini, chopped

1/4 tsp red pepper flakes

1/4 tsp salt & pepper

6 dried whole wheat dried lasagna noodles, broken into 2 inch pieces

1 jar marinara sauce

2 c water

3/4 c fat-free cottage cheese

1/2 c part-skim mozzarella cheese, shredded

DIRECTIONS

Cook ground beef in a large non stick skillet over medium-high heat, breaking into pieces, until almost cooked through, about 4 minutes.

Stir in garlic, mushrooms, onions, zucchini, red pepper flakes, salt, & pepper.

Cook over medium-high heat until vegetables are soft; stir often.

Sprinkle lasagna noodles into the skillet, then pour in pasta sauce & water over top.

Cover & cook, adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).

Remove skillet from heat.

Dot tablespoons of cottage cheese over noodles then sprinkle with mozzarella cheese.

Cover & let skillet stand for 5 minutes.

Gorgonzola Polenta Squash Saute

Ive never actually had polenta before but, it sounded pretty tasty.  And mixed with blue cheese and squash with such a low calorie count, this HAD to be delicious.

Recipe from Eating Well

Yields 4 servings

264 calories per serving

INGREDIENTS

28 oz reduced-sodium chicken broth

1 c water

3/4 c cornmeal

1/2 tsp pepper

2/3 c blue cheese, crumbled

2 tbsp extra virgin olive oil

3 tbsp minced garlic

2 small zucchini, halved lengthwise & sliced

2 small yellow squash, halved lengthwise & sliced

2 tbsp flour

1/4 c basil

DIRECTIONS

Combine 2.5 c broth and 1 c water in a small saucepan & bring to a boil.

Slowly whisk in cornmeal & pepper until smooth.

Reduce heat to low, cover, & cook stirring occasionally until very thick & no longer grainy, 10 to 15 minutes.

Stir in blue cheese & remove from heat.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat.

Add garlic & cook stirring constantly, until fragrant, 30 seconds to a minute.

Stir in zucchini & squash & cook, stirring occasionally, until starting to soften & brown, about 5 minutes.

Sprinkle flour over the vegetables & stir to coat.

Stir in the remaining 1 cup broth & bring to a boil, stirring often.

Reduce heat to medium-low & simmer, stirring occasionally, until thickened & vegetables are tender, 1 to 3 minutes.

Stir in basil & pour polenta over vegetables.

Mixed Bean and Portobello Ragout

I feel like Ive attempted this dish before but, it was a little too watery before.  I think I nailed it this time.

Recipe from Fitness

Yields 4 servings

214 calories per serving

INGREDIENTS

10 oz frozen lima beans

1 c fresh green beans, cut into 1 in pieces

1.5 c sliced portobello mushrooms

1 tbsp olive oil

1 tbsp cold water

2 tsp cornstarch

1 can Italian-style stewed tomatoes

1 c garbanzo beans

DIRECTIONS

Cook lima & green beans according to package directions & drain.

Meanwhile, in a large skillet, cook mushrooms in oil over medium heat for 5 minutes.

Combine water & cornstarch & stir into mushrooms.

Stir in tomatoes & garbanzo beans; cok & stir until thick & bubbly.

Stir in cooked beans & heat through.

Veggie Egg Salad

Super fast & easy lunch recipe.  Honestly, the biggest pain in the ass was peeling the shells off of the hard-boiled egg but, that's nothing new.  Haha.

Recipe is from Eating Well

Yields 4 servings

135 calories per serving

INGREDIENTS

3 tbsp nonfat plan yogurt

3 tbsp reduced fat mayonnaise

Salt & pepper, to taste

8 hard-boiled eggs

1 cucumber, peeled & chopped

2 scallions, sliced

DIRECTIONS

Combine all ingredients & stir well.

Chicken Pesto Bake

I thought Id give my crockpot a break this week for Sunday dinner & do something just as simple.  Chicken & pesto?  Um, yum.

Recipe from Skinny Taste dot com
Yields 4 servings
236 calories per serving

INGREDIENTS

2 boneless, skinless chicken breasts

Salt & pepper to taste

4 tsp basil pesto

1 medium tomato, sliced thin

6 tbsp part-skim mozzarella cheese, shredded

2 tsp parmesan cheese, grated

DIRECTIONS

Preheat oven to 400.

Spray baking pan with olive oil spray.

Wash chicken & dry with a paper towel.

Slice chicken breasts horizontally to create 4 thinner cutlets.

Lightly season with salt & pepper.

Place chicken in baking dish.

Spread pesto over each cutlet.

Bake for 15 minutes.

Remove from the oven & top with tomato & cheeses.

Bake for an additional 5 minutes.

Such a super filling dinner.  If I wouldve been cooking for more than just me, Id of made some sort of garlic potato side dish.  Yum.

Mushroom Omelet

I have today and tomorrow off of work so, I thought Id take advantage of the empty house and empty kitchen and make myself a more time consuming breakfast.  And really, this wasnt THAT time consuming but, it took more time than my usual berries and yogurt.

Recipe from Philadelphia Cream Cheese
Yields 1 omelet
260 calories

INGREDIENTS

1 tbsp olive oil

1/2 c mushrooms, sliced

2 eggs, beaten

Ground black pepper

2 tbsp low fat chive & onion cream cheese

DIRECTIONS

Heat oil in a skillet over medium high heat.

Add mushrooms & cook for 2 minutes.

Add eggs & pepper; cook for 3 minutes.

Top with cream cheese & flip.

Let cook for 30 more seconds.