Thursday, May 31, 2012

Paleo Spicy Eggs and Chicken with Homemade Salsa

Paleo Spicy Eggs and Chicken with Homemade Salsa
Makes 4 Servings
Recipe adapted from Cooking Light Recipe

¾ cup tomato, diced
3 tbsp diced red onion, diced
2 tbsp fresh cilantro, finely diced
1 jalapeno pepper, ribbed and deseeded, finely diced
1/4 tsp kosher salt
2 tsp lime juice, divided
1 tsp minced garlic, divided
8 large eggs, beaten lightly with 1/2 tbsp water and a few dashes of hot sauce
16 oz. chicken, cooked with ½ tsp chili powder, garlic powder, onion powder, oregano, and cumin
1 avocado, divided into 4

Combine first 5 ingredients in a food processor. Stir in lime juice and garlic. Process until smooth. Break eggs into a medium bowl; stir with a whisk and add a splash of hot sauce. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add eggs; cook 3 minutes until almost cooked, stirring constantly. Add already-cooked chicken and stir until combined. Remove from heat. Top with homemade salsa and serve with avocado.

Nutritional information (per serving): 287 calories, 5 carbs, 12 fat grams and 40 protein grams. 

Review: Nothing beats homemade salsa and the food processor makes it so. dang. easy! From there, it was just cooked chicken, whipping up scrambled eggs and cutting up an avocado. This is great for leftover chicken, which is what we used! So just make a bunch of 'taco chicken' and you can have it for breakfast, salads, or even snacks (cut them in long strips and dip in guacamole). This also reheated well which of course makes it a winner!

Saturday, May 19, 2012

Stars, Spinach and Sausage Stew

Stars, Spinach and Sausage Stew
Recipe adapted from Woman’s Day
Makes 4 servings

1 tbsp olive oil
3 links Hot Italian turkey sausage
1 tbsp minced garlic
1/2 cup dry white wine (chardonnay)
2 cups chicken broth
5 oz. pasta stars
1 can white beans, rinsed
Black pepper to taste
1 5-oz. bag spinach, fresh
8 tsp/20 grams Sargento grated parmesan cheese, divided

Heat oil in a large saucepan over medium heat. Add sausage and cook, stirring occasionally, until browned, 5 minutes. Transfer to a plate. Add garlic to the pan and cook, stirring, for 30 seconds. Add wine and simmer, scraping up any brown bits, for 1 minute. Add broth and pasta; bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes. Add beans, sausage and a pinch of pepper and cook until heated through, about 2 minutes. Remove from heat and add spinach, stirring gently until it begins to wilt. Top with cheese.

Nutritional information: 412 calories, 46 carbs, 13 fat grams and 27 protein grams. 

Review: Yum! This dish had great flavor and lots of protein. Loved using the stars, and the spicy sausage gave it a nice flavor. The spinach added a lot of nutrients, but it definitely didn't taste 'spinachy.' 

Thursday, May 10, 2012

Thai Chicken Pizza

One serving!
Whole pizza!
Thai Chicken Pizza
Adapted from a Tasty Kitchen recipe
Makes 4 Servings

1 batch Trader Joe’s dough
½ cup Sweet Asian Chili Sauce, Plus 1 Tablespoon For Drizzle
1 whole Shallot, Thinly Sliced
½ whole zucchini, Thinly Sliced
1 teaspoon Red Chili Flakes
4 oz. chicken, cooked in salt and pepper and shredded
2 oz. Cabot 75% reduced fat cheese
¼ cups chopped peanuts
2 tbsp fresn cilantro
2 tbsp fresh basil

Preheat your oven to 500. Spray round pizza pan lightly with nonstick cooking spray. Spread dough evenly on pan. Spread Asian chili sauce on the dough. Add sliced shallots and zucchini. Top with red chili flakes and shredded chicken. Top with the cheese. Place pizza into the oven and cook for about 15 minutes, keeping an eye on your crust and toppings so they do not burn. Once the pizza dough is golden around the edges and the cheese is bubbly, remove from oven. Drizzle more of the Asian chili sauce over the top, top with the crushed peanuts and fresh cilantro and/or basil.  

Nutritional Information: 453 calories, 83 carbs, 8 fat grams and 19 protein grams.

Review: Spicy fun! I loved this pizza - the zucchini slices were great and added a lot of nutrients without affecting the flavor. The chili sauce was awesome - i'll definitely be using it again. To reduce the heat, take down the red pepper flakes. Definitely keep the fresh spices, and the peanuts on pizza was crunchy, yummy and unexpected. I loved it and would make it again for sure!

Thursday, May 3, 2012

Caprese Breakfast Cups

Caprese Breakfast Cups
Makes 4 Servings (12 cups/3 cups per serving)
Recipe adapted from Cooking with Mel

12 Wonton Wraps
2 oz. (56 grams) reduced fat mozzarella cheese, shredded (divided)
5 eggs
½ tbsp garlic powder
½ tbsp minced garlic
1 tsp Italian seasoning
½ tsp salt
½ tsp pepper
¼ cup fat-free milk
24 slices turkey pepperoni, quartered
12 grape tomatoes, quartered
12 tsp parmesan Cheese, shredded
4 tbsp fresh basil, diced

Preheat oven to 400. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add all of the mozzarella cheese at the bottom (14 grams of cheese for each 3 cups/serving). Bake for 5 minutes. Combine eggs, garlic powder, minced garlic, Italian Seasoning, salt, pepper and milk. Whisk together.Carefully pour egg mixture evenly across each cup. Quarter tomatoes and add to egg cups along with basil and pepperoni. Use a spoon to ensure that toppings are covered with egg mixture. Top each cup with parmesan cheese. Bake for 10 to 12 minutes (or until the eggs are set).

Nutritional Information: 253 calories, 15 carbs, 12 fat grams and 18 protein grams.

Review: LOVED. Great little breakfast bites and I loved that you got 3. The caprese taste really came through - definitely use fresh basil! And they reheated wonderfully the next day at work. I'll definitely have these again, would even consider dipping in a side of spaghetti sauce! The calorie count is a bit low, so definitely consider a side of fruit or a healthy bar to have before lunchtime. These were TOO easy - next time I'm going to make 2 batches and try freezing half - I have a feeling they'll reheat from frozen very well!