tag:blogger.com,1999:blog-80527658898572690832024-02-19T05:15:07.016-05:00Kelly's Healthified Kitchenfittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.comBlogger396125tag:blogger.com,1999:blog-8052765889857269083.post-34002830678354489232014-02-11T14:25:00.003-05:002014-02-11T14:25:32.301-05:00Paleo Spaghetti Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWUNQLKnZVMnliHlcLsv4XQq4kBk_AprSslAhaqK5rZ_a5SR-bAbGi1VIvHyY1PvixlXdKNPPR-_eZLO2y3p1kgaHy9QFpdZHOf9ek9z86GVppZeJfO7QC1_cOZTF9Ssd3XCv7OQYLer5/s1600/IMG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWUNQLKnZVMnliHlcLsv4XQq4kBk_AprSslAhaqK5rZ_a5SR-bAbGi1VIvHyY1PvixlXdKNPPR-_eZLO2y3p1kgaHy9QFpdZHOf9ek9z86GVppZeJfO7QC1_cOZTF9Ssd3XCv7OQYLer5/s1600/IMG_0023.JPG" height="266" width="400" /></a></div>
<b>Paleo Spaghetti Pie</b><br />
Found on <a href="http://paleomg.com/">PalOMG</a><br />
Makes 4 Servings<br />
<br />
1 spaghetti squash (600 – 800 grams)<br />
1 pound hot Italian sausage (5 links)<br />
½ yellow onion, diced<br />
1 cup sugarfree pizza sauce<br />
1 tsp dried basil<br />
¼ tsp red pepper flakes<br />
3 eggs, whisked<br />
<br />
Preheat oven to 400. Cut spaghetti squash in half lengthwise. Place it cut side down on a baking sheet; bake for 25 minutes until skin gives when you press on it. Remove from oven and decrease heat to 350. While squash bakes, grease square baking dish with olive oil and cook sausage and onion together over medium heat in a large pan. Add pizza sauce, basil and red pepper flakes. Once squash has cooled, remove squash threads into dish. Pour cooked/hot sausage mixture over squash threads. Pour whisked eggs on top and gently mix into dish until you no longer see eggs. Bake for 1 hour until crust appears on top.<br />
<div>
<br /></div>
<div>
<b>Review: </b>This recipe is seriously amazing. We have made it 3 or 4 times now and just love it. I have considered trying to do half ground beef as it's very spicy but honestly, we love the spice and I would never, ever know that pasta wasn't in this - true story. This is a major favorite! It even tastes like it has cheese on it with that crust!</div>
<div>
<br /></div>
<div>
<i>What the whole dish looks like:</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIzwv0F6XFzPFucYlEfBU8DrkpD4DNBOet-HMt0tNduz5KXUYQIvF1IlX8RFc-0jg2xL3iv_Ef_CKvnErvQ1pn-H-kGbN04kixNTJ2-G6P2KwyGK3InMFBORX2tAuInXSgwmaJGWV-2a3/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIzwv0F6XFzPFucYlEfBU8DrkpD4DNBOet-HMt0tNduz5KXUYQIvF1IlX8RFc-0jg2xL3iv_Ef_CKvnErvQ1pn-H-kGbN04kixNTJ2-G6P2KwyGK3InMFBORX2tAuInXSgwmaJGWV-2a3/s1600/IMG_0022.JPG" height="266" width="400" /></a></div>
fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-21178473755509030362014-01-05T09:22:00.000-05:002014-01-05T09:27:03.546-05:00Paleo Fish Tacos with Creamy Chipotle Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqPcWzZx-IjnE_Is0cFhhQJau-3f4xXENdyjOPffKkw0zGB3MOX_mVDWQSFTvEQ3OyiO1t-jSU_qoPwya98xOBwE1nZVnf5cquFoprRbyzeLBPuEXBNxn1xzywbDnFfJPAql2riF_8RY5/s1600/IMG_9498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqPcWzZx-IjnE_Is0cFhhQJau-3f4xXENdyjOPffKkw0zGB3MOX_mVDWQSFTvEQ3OyiO1t-jSU_qoPwya98xOBwE1nZVnf5cquFoprRbyzeLBPuEXBNxn1xzywbDnFfJPAql2riF_8RY5/s400/IMG_9498.JPG" width="400" /></a></div>
<b>Paleo Fish Tacos with Creamy Chipotle Sauce</b><br />
Recipe adapted from Ancestral Chef and Food Network<br />
Makes 4 Servings<br />
<br />
1 pound tilapia, cut in half longways<br />
3 tbsp coconut flour<br />
1 tbsp garlic powder<br />
1 tsp salt<br />
2 tsp cumin<br />
Dash of pepper<br />
3 tbsp coconut oil<br />
1 tsp garlic<br />
<br />
Mix flour, garlic powder, salt, cumin and pepper in a shallow bowl. Add tilapia and coat on each side, flipping 6 times and placing onto a clean plate or sheet of parchment paper. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir for 10 seconds until fragrant. Place tilapia in skillet and cook for 3 minutes on each side. Serve in lettuce wraps or Paleo tortillas with chipotle mayo (recipe below) or white sauce (1/2 cup paleo mayo; 1 tbsp lime juice; 1 tsp oregano; ½ tsp cum; dash of chili pepper).<br />
<br />
<b>Creamy Chipotle Sauce</b><br />
Recipe adapted from Paleo Comfort Foods<br />
<br />
½ cup Paleo mayo (recipe <a href="http://healthifiedkitchen.blogspot.com/2013/11/paleo-chicken-salad-with-bacon-onions.html">here</a>)<br />
½ cup cilantro<br />
1 tsp minced garlic<br />
1 tbsp olive oil<br />
2 chioptle peppers in adobo sauce<br />
Optional: Juice of 1 lime<br />
<br />
Combine ingredients together in a mini blender or food processor and mix well; refrigerate until ready to serve. Add to fish tacos, burgers, etc.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-30853308897116567552013-11-29T11:16:00.001-05:002013-11-29T11:16:15.531-05:00Paleo Curried Deviled Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiqowXdgVp3vUgFITcGijs1mdkLi9MqHOKz2BO84e6GgGR7WMU-xtdbhbItliaZI5ca8-kwmceqdBsiGI7YhGs9qWhtK3X_HtXWnS7Fv9wCV5WnJCuco3AbW7yBgd-Tvs6otAFgoUOn3l/s1600/deviled+eggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiqowXdgVp3vUgFITcGijs1mdkLi9MqHOKz2BO84e6GgGR7WMU-xtdbhbItliaZI5ca8-kwmceqdBsiGI7YhGs9qWhtK3X_HtXWnS7Fv9wCV5WnJCuco3AbW7yBgd-Tvs6otAFgoUOn3l/s400/deviled+eggs.JPG" width="400" /></a></div>
<b>Paleo Curried Deviled Eggs</b><br />
Adapted from Quick & Easy Paleo Comfort Foods<br />
<br />
1 dozen large eggs<br />
4 - 6 tbsp Paleo Mayo<br />
2 tsp minced ginger, jarred<br />
1 tbsp dijon mustard<br />
1 tsp curry powder<br />
1 tsp apple cider vinegar<br />
1/2 tsp mustard powder<br />
1/4 tsp cayenne pepper<br />
Kosher salt, to taste<br />
Paprika, for garnish<br />
<br />
Carefully put eggs in a pot and cover with tap water until eggs are submerged with an inch of water over them. Bring to a boil. Once boiling, set a timer for 10 minutes. While boiling, prepare a bowl of ice water. When the timer goes off, remove pot from heat and use a slotted spoon to transfer one egg at a time to the cold water. Leave them alone for 7 - 8 minutes as they come back to room temperature. Once cooled, dry them and put them in a bowl in the fridge, or peel under cold water and eat. Halve length-wise. Place the cooked yolk in a medium bowl and place the white halves on a serving platter (cut-side up). Mash yolks with a fork. Mix together paleo mayo, ginger, dijon mustard, curry powder, apple cider vinegar, mustard powder, cayenne pepper and salt. Add to yolks. Spoon yolk/mayo mixture into eggs. Keep refrigerated until you serve; garnish with paprika.<br />
<br />
<b>Review: </b>Now i'm not a hard-boiled egg person, and normally don't like deviled eggs. Something about the outside of it - so slick... Anyway, these have enough kick to them that I am able to overlook the normally unsavory exterior. I make a batch of deviled eggs every week and this flavor always goes the quickest!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-32786665428040629552013-11-25T17:37:00.000-05:002013-11-25T17:37:16.063-05:00Paleo Chicken Salad with Bacon & Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI18nR_UUlMdRA23hG3vYCBTC90-d9-JxS7AGIn0vUrreNC6DCkCtJ7Bcu2X5QyRJP-P58uApNBbhjqEYrug_ORETI2J2FXRUN3os-M-hZZRvI_E1siz3wq5q_kfklQvFIcdngx19L9U8/s1600/bacon+chicken+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI18nR_UUlMdRA23hG3vYCBTC90-d9-JxS7AGIn0vUrreNC6DCkCtJ7Bcu2X5QyRJP-P58uApNBbhjqEYrug_ORETI2J2FXRUN3os-M-hZZRvI_E1siz3wq5q_kfklQvFIcdngx19L9U8/s400/bacon+chicken+salad.jpg" width="400" /></a></div>
<b>Paleo Chicken Salad with Bacon & Onions</b><br />
Recipe adapted from a non-paleo Food.com recipe<br />
<br />
1 pound boneless, skinless chicken, raw<br />
3 slices Applegate Farms Turkey Bacon, cooked and diced<br />
1 tsp lemon juice<br />
1/4 tsp cumin<br />
1/4 tsp onion powder<br />
1/4 tsp worcestershire sauce<br />
1/4 tsp sea salt<br />
1/4 tsp fresh ground pepper<br />
1 cup pureed sweet onion<br />
1/2 cup Paleo mayo recipe below<br />
<br />
Boil water. Add raw chicken and cook until no longer pink, about 5 minutes. In the meantime, cook bacon in the microwave or stovetop per package instructions. Add lemon juice, cumin, onion powder, worcestershire sauce, sea salt, pepper and mayo to a large bowl. Add onions to processor. Pulse until pureed. Add to large bowl with spices. Rinse processor and add now cooked/drained chicken and pulse until lightly shredded. Add to bowl. Now, if mayonnaise isn’t made already, rinse processor and follow recipe below. Add half of the recipe below (1/2 cup total) to large bowl and mix everything together. Serve over fresh greens or wrapped in lettuce.<br />
<br />
Review: Wonderful! We LOVED this - the bacon really gives it a smoky flavor, great combined with the onion. This particular bacon tastes a lot like ham or Canadian bacon. We may actually like this better than the grape/almond chicken salad... or maybe we're just sick of that one as we've been eating on it for a few months now! Either way - this is our new favorite. I have even served it to non-paleo peeps and they love it!<br />
<br />
<b>Paleo Mayo</b><br />
Found on Amee’s Savory Dish<br />
Makes 1 cup<br />
<br />
1 large egg, room temperature not cold (very important!)<br />
2 tbsp fresh squeezed lemon juice (1/2 lemon yields)<br />
1/2 tsp mustard powder<br />
1/4 tsp white pepper (or black pepper if you don’t mind black flecks)<br />
1 tsp sea salt<br />
1 cup extra light olive oil<br />
<br />
Combine egg, lemon juice, mustard powder, pepper and salt in food processor and blend until frothy. Using drip hole in the top, drizzle oil in a few drops at a time. DO NOT rush this; drizzle oil down the tube little by little until all is mixed in and mixture is creamy.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-27674298993328993992013-11-23T19:39:00.000-05:002013-11-23T19:39:48.644-05:00Paleo Drumsticks Two Ways<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx_GUNg0jTKOwI-oCjJIimIwBxw9D9-feyzcaKTTuDtO9p1FmMNx9KTUSK3IJnFne68ziE76SR2xiA3L1e3Z7It3k1XXrJnkeGnBVVGj8O1dpo9BoVlj5bgpFS_ufEGW8V61n0-g3KT_U/s1600/drumsticks.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx_GUNg0jTKOwI-oCjJIimIwBxw9D9-feyzcaKTTuDtO9p1FmMNx9KTUSK3IJnFne68ziE76SR2xiA3L1e3Z7It3k1XXrJnkeGnBVVGj8O1dpo9BoVlj5bgpFS_ufEGW8V61n0-g3KT_U/s400/drumsticks.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The lemon pepper version with green beans and cauliflower mash</i></td></tr>
</tbody></table>
<b>Paleo Drumsticks Two Ways</b><br />
<b>Batch #2 adapted from a <a href="http://www.health-bent.com/">Health-Bent recipe</a></b><br />
<br />
4 pounds drumsticks<br />
Batch #1: juice and zest from 1 lemon; 1 tbsp black pepper; 1 tsp salt<br />
Batch #2: 2 tsp each garlic powder, chili powder & paprika; 1 ½ tsp salt; ¼ tsp cayenne pepper<br />
<br />
Coat large, 1” deep baking sheet in a tsp of olive oil – use fingers to spread it around and ensure whole pan is covered in oil. Add half of drumsticks to a large bowl. Mix 1 tbsp of olive oil in with hands. Toss Batch #1 Mixture on and mix further with hands. Lay on pan. Rinse bowl and hands. Add rest of drumsticks to bowl. Mix 1 tbsp of olive oil in with hands and toss Batch #2 Mixture on. Lay on other half of pan. Broil for 10 minutes skin side down. Turn each over and broil for another 20 minutes.<br />
<br />
<b>Review: </b>Love these! We like Batch #1 with cauliflower mashed potatoes and green beans. Batch #2 is great with mash and beans, too, but it's also great with guacamole as it has a bit of Mexican taste to it.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-80430032628560074092013-11-21T13:39:00.000-05:002013-11-21T13:39:19.287-05:00Paleo Beef & Mushroom Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIw513cawkaXAbzM-Srg49wSDli6QDnpq3bFXf_DGx-Fw9TSFc4ruW9GjRr7fp0efbxU2qoqtGeTgoyM1pPVR02CEehDWXkbNVTpDDWFMzPc-ffb9OSKhcUDl58S3WgViIAl8E9oPgPpu/s1600/mushroom+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIw513cawkaXAbzM-Srg49wSDli6QDnpq3bFXf_DGx-Fw9TSFc4ruW9GjRr7fp0efbxU2qoqtGeTgoyM1pPVR02CEehDWXkbNVTpDDWFMzPc-ffb9OSKhcUDl58S3WgViIAl8E9oPgPpu/s400/mushroom+chili.jpg" width="400" /></a></div>
<b><br /></b>
<b>Paleo Beef & Mushroom Chili</b><br />
From my friend Monica who adapted it from Food Blogger <a href="http://www.pbs.org/food/fresh-tastes/all-american-beef-chili/">Jenna Weber</a>'s recipe<br />
<br />
1 tbsp olive oil<br />
1 yellow onion, chopped<br />
1.5 pounds ground beef, 85%<br />
1 tsp minced garlic<br />
10 oz. portabella mushrooms<br />
1 15-oz. tomato sauce<br />
1 10-oz. can rotel<br />
½ cup brewed coffee<br />
1 bay leaf<br />
1 tbsp chili powder<br />
2 tsp cumin<br />
1 ½ tsp salt<br />
¼ tsp cayenne pepper<br />
<br />
Heat oil in a large pot over medium high heat. When hot, add oil and onions and saute for 5 minutes. Add ground beef and garlic and cook until browned. Once meat has browned, add mushrooms and stir well, cooking for 5 more minutes. Stir in tomato sauce, rotel and coffee. Bring to a boil then reduce to a simmer. Add bay leaf, chili powder, cumin, salt and cayenne. Simmer on low for 45 minutes (or longer!), stirring often.<br />
<br />
<b>Review: </b>This is definitely the chili for mushroom lovers. It's excellent and so filling. I like that it's thicker too - very hearty and you just don't miss the beans. The coffee gives it a nice flavor, but really, to me, the mushrooms are the star of this recipe. This is a staple at our house; I alternate each week making this chili and <a href="http://healthifiedkitchen.blogspot.com/2013/11/paleo-two-meat-chili.html">this one.</a>fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-77532339080446763412013-11-19T14:11:00.001-05:002013-11-19T14:20:13.561-05:00Paleo Vegetable Beef Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T1a5FOJ3tMuCmaJiSKdGWV1UJ61P2nBJHJFLfUJphWpmKPTSv-7vmrlHcB5FuFx2sv4KzfVnEOZ-3db1s_wj9JUKSZRuXlC4MaCLqQEp4B5nS3Mtx3nxWaskfVtssqeX9a8xldKOH-pc/s1600/IMG_9150.JPG" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T1a5FOJ3tMuCmaJiSKdGWV1UJ61P2nBJHJFLfUJphWpmKPTSv-7vmrlHcB5FuFx2sv4KzfVnEOZ-3db1s_wj9JUKSZRuXlC4MaCLqQEp4B5nS3Mtx3nxWaskfVtssqeX9a8xldKOH-pc/s400/IMG_9150.JPG" width="400" /></a><br />
<b>Paleo Vegetable Beef Curry</b><br />
Adapted from Quick & Easy Paleo Comfort Foods<br />
<br />
1 tbsp coconut oil<br />
1 pound steak, diced<br />
1 cup onion, chopped<br />
1 red bell pepper, chopped<br />
2 tbsp green curry paste<br />
2 cups broccoli florets, fresh/raw<br />
¼ cup basil, diced<br />
1 cup beef broth<br />
1 cup unsweetened coconut milk<br />
1 tbsp fish sauce<br />
1/2 tsp red pepper flakes<br />
3 cups cauliflower rice (cauliflower shredded through processor)<br />
¼ cup water<br />
<br />
Heat oil over medium heat in a large pan. When oil begins to smoke, add meat and brown on all sides, 3 minutes. Add onions, peppers and curry paste; saute for 3 minutes. Add broccoli and basil; saute for 2 minutes. Add broth, milk, fish sauce, and red pepper flakes; bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes covered; stir; cook 10 more minutes uncovered. When curry is almost done, add cauliflower rice and water in a large microwave safe bowl. Cover with a paper towel and microwave on high for 2 minutes to steam. Plate rice and serve curry over top. Add red pepper flakes and salt to taste.<br />
<br />
<b>Review: </b>We really enjoyed the flavors, but had to add a lot of red pepper flakes to give it some kick, so I added this to the recipe. Also, it was more soupy than we like, so I reduced the beef broth a bit and think that will make it even better next time. It was more like a soup than a curry to me and very thin, so know that going in! All in all, we did really enjoy this and I loved how packed it was with yummy veggies.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-41523240609141125432013-11-17T12:22:00.000-05:002013-11-17T12:22:57.880-05:00Paleo Rosemary Sweet Potatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vgbPNaWrTaBozZ3gkgPrH2qsdbhD47c6YsujMSbPhYPIzu7eZAMadvaEZ1YRmBsVHLXBLwQRBT8L5zhiJHyfmMga0HYvcdPG7y_0fTFV8W3KNOnjKbPjH4go1TQDEB0OxV5Ilm8apOrt/s1600/IMG_8898.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vgbPNaWrTaBozZ3gkgPrH2qsdbhD47c6YsujMSbPhYPIzu7eZAMadvaEZ1YRmBsVHLXBLwQRBT8L5zhiJHyfmMga0HYvcdPG7y_0fTFV8W3KNOnjKbPjH4go1TQDEB0OxV5Ilm8apOrt/s400/IMG_8898.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Huge pot of Rosemary Sweet Potatoes</i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvk75IRofg5T6GLmfqHvCk3tjarfE-UVYKzsmoebNfUlkBpnzwBOq4gIP1NuOGj1IvKK4Dx6fAMIUF0KrNWefDBAQLYHd1bo-0QAD7K5NhiwtiUZ0I9QIzEm6wYEoVTHeEcuNudk-497n/s1600/IMG_8900.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvk75IRofg5T6GLmfqHvCk3tjarfE-UVYKzsmoebNfUlkBpnzwBOq4gIP1NuOGj1IvKK4Dx6fAMIUF0KrNWefDBAQLYHd1bo-0QAD7K5NhiwtiUZ0I9QIzEm6wYEoVTHeEcuNudk-497n/s400/IMG_8900.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Alongside my two-scrambled-egg breakfast</i></td></tr>
</tbody></table>
<b>Paleo Rosemary Sweet Potatoes </b><br />
Recipe adapted from my friend Chanel's<br />
<br />
4 large sweet potatoes, peeled and diced<br />
1 large onion, diced<br />
2 tbsp dried rosemary<br />
2 tbsp grass-fed butter, melted<br />
1 1/2 tbsp garlic powder<br />
Salt and pepper to taste<br />
<br />
Preheat oven to 400. Combine all ingredients in a gallon-size bag and shake until well mixed. Coat baking sheet with 1 tsp olive oil - use hands to spread it on pan. Carefully pour mixture onto pan and roast, uncovered, for 1 hour until sweet potatoes are crispy. Stir every 20 minutes.<br />
<br />
<b>Review: </b>Loved! Served a spoonful alongside two eggs for breakfast and it was wonderful. Will definitely be making this again. It makes a ton, too, so I won't be making it for a while! Could see myself making this once a week and serving alongside eggs or any protein/meat - great side!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-24420205325670703472013-11-12T20:40:00.001-05:002013-11-12T20:41:29.087-05:00Paleo Two-Meat Chili <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqgVRVaC9CJ0YSZ5CElMG6G_k_qHFQ40zBHVj7r0ke4sT9NB0ZMiiJmIaLhX0Hp088jC0s2v1gvEpmLXy1hqaNsDMni3CMXUQIV_N9PP8iuCx6jCkPxVMwUI4ghYGEjCvp6I8TpZGEg0K/s1600/IMG_9094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqgVRVaC9CJ0YSZ5CElMG6G_k_qHFQ40zBHVj7r0ke4sT9NB0ZMiiJmIaLhX0Hp088jC0s2v1gvEpmLXy1hqaNsDMni3CMXUQIV_N9PP8iuCx6jCkPxVMwUI4ghYGEjCvp6I8TpZGEg0K/s400/IMG_9094.JPG" width="400" /></a></div>
<b>Paleo Two Meat Chili</b><br />
Recipe from my friend Monica; adapted from<a href="http://everydaypaleo.com/"> Everyday Paleo</a><br />
<br />
2 tbsp olive oil<br />
3 celery stalks, diced<br />
1/2 white onion, diced<br />
3 cloves crushed garlic<br />
1 pounds of grass fed ground beef<br />
½ pound spicy italian pork sausage<br />
1 pinches sea salt<br />
1 tbsp dried oregano<br />
1 tbsp dried basil<br />
½ tbsp cumin<br />
2 tbsp chili powder<br />
1 tsp cayenne pepper<br />
1 large can of diced tomatoes w/ juice<br />
16 ounces chicken broth<br />
Optional topping: avocado slices or chunks<br />
<br />
Add olive oil to a large pan over medium heat. Add celery, onion and garlic and sauté for a minute. Add meat and brown. Season with spices; stir. Add tomatoes and broth and simmer for 35 minutes (or longer if desired). Taste and add more seasoning if desired. <br />
<br />
<b>Recipe: </b>This has become another staple here. I make at least one chili a week and we eat off of it all week. This one is great and I have made it for non-paleo friends and they love it, too. You just don't miss the beans. It tastes GREAT topped with avocado! I often puree the celery and onion - I'm just not a big fan of bites of this but love the flavor it brings.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-70560058684207018532013-11-11T13:31:00.000-05:002013-11-14T06:54:03.629-05:00Paleo Chicken and Broccoli Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwJ6mvooO63D4TrEE5ElSswNVjsVFZEFbzH009mrm8Iwi9KY17j0fsBi2RaF_klMCa2nzta1wHGaiE4xHpnApAaUbWO4ePmuqkX5zUkBLlnU7Av_8qd9pGpxxuZJ8ddf5_buLcWviIeni/s1600/casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwJ6mvooO63D4TrEE5ElSswNVjsVFZEFbzH009mrm8Iwi9KY17j0fsBi2RaF_klMCa2nzta1wHGaiE4xHpnApAaUbWO4ePmuqkX5zUkBLlnU7Av_8qd9pGpxxuZJ8ddf5_buLcWviIeni/s400/casserole.jpg" width="400" /></a></div>
<b>Paleo Chicken and Broccoli Casserole</b><br />
Recipe adapted from Quick & Easy Paleo Comfort Foods<br />
<br />
2 tbsp olive oil<br />
1 pound chicken breasts, skinless boneless diced<br />
1 pound chicken thighs, skinless boneless diced<br />
1 large yellow onion, diced<br />
1 tbsp minced garlic, jarred<br />
6 cups broccoli florets, fresh<br />
5 cups cauliflower florets, fresh<br />
1 cup unsweetened coconut milk<br />
1 cup organic chicken broth<br />
2 tsp garlic powder<br />
2 tsp curry powder<br />
1/2 tsp cayenne pepper<br />
Salt and pepper to taste<br />
1/2 tsp paprika<br />
<br />
Preheat oven to 425. Heat oil in a large skillet. Brown and cook chicken for 5 minutes until no longer pink. drain and add to a rectangular baking dish. In same skillet, add onions and garlic; cook 5 minutes. Add broccoli and 1/2 inch water. Cook broccoli 5 minutes until tender. Meanwhile, in a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Add drained broccoli mixture to dish with chicken. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain. Pour over chicken and broccoli in batches. Top with paprika and bake for 10 minutes or until slightly browned and bubbling.<br />
<br />
<b>Review: </b>So creamy and fabulous! Tasted like a Thanksgiving creamy "bad" casserole. The curry spices definitely made the cauliflower taste especially like mashed potatoes. Next time I'm going to consider adding mushrooms - I believe the author of the recipe suggested spinach, too, but I don't love spinach so I probably won't try this. I haven't freezed it, but this is the recommendation for freezing: do not bake; instead, layer plastic over top then foil. Place in refrigerator to cool then move to freezer. When ready, thaw in refrigerator for 2 days, then bake at 425 for 20-30 minutes until heated through.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-90684799352201547422013-11-05T09:29:00.002-05:002013-11-05T09:29:51.964-05:00Paleo Cauliflower Mashed “Potatoes”<b>Cauliflower Mashed “Potatoes”</b><br />
Adapted from Quick & Easy Paleo Comfort Foods<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJOQ1VYcTaOr8Jd_KdwKRu3O_7QIdFCz_UFjGzzs0WZy1pgENQDT2B9ZAgbEP6b_fa-Uymn3j_4mDIuTu1wpb2vxuGDThiKQ1Q1Hf9DgWyaQPRDYya6GONoZ0et320iHW6w7npfBo1zFQ/s1600/IMG_8872.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJOQ1VYcTaOr8Jd_KdwKRu3O_7QIdFCz_UFjGzzs0WZy1pgENQDT2B9ZAgbEP6b_fa-Uymn3j_4mDIuTu1wpb2vxuGDThiKQ1Q1Hf9DgWyaQPRDYya6GONoZ0et320iHW6w7npfBo1zFQ/s400/IMG_8872.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>without curry powder , which makes it yellow!</i></td></tr>
</tbody></table>
5 cups cauliflower florets<br />
1 cup unsweetened coconut milk<br />
1 cup organic chicken broth<br />
2 tsp garlic powder<br />
2 tsp curry powder* (remove for a different non curried flavor)<br />
1/2 tsp cayenne pepper<br />
Salt and pepper to taste<br />
<br />
In a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain.<br />
<div>
<br />
<b>Review:</b> I just love this. I make a batch almost every week and serve it alongside drumsticks, steak, etc. It's a great addition and really makes me feel like I'm having potatoes! I often double it to make sure I always have it on hand. Sometimes I'll do a version of 'regular/garlic' and then the one with 'curry' - they taste very different!</div>
fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-8012376425953629782013-11-02T12:51:00.001-04:002013-11-02T12:52:03.217-04:00Paleo Zoodles & Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVogsiZHAwlJ0JISjsdiBSEJExNM_hyphenhyphenuYK6Z7cmB-zdCxpQNtL5zQQQys6JR26iOU72E-nuaAytXnBOjgUfkWTioaWvcbVjpJaChURB31elnCO_TF00aUguY9N-x7BKebmMNsuJwSvq1cv/s1600/blogger-image-724942079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVogsiZHAwlJ0JISjsdiBSEJExNM_hyphenhyphenuYK6Z7cmB-zdCxpQNtL5zQQQys6JR26iOU72E-nuaAytXnBOjgUfkWTioaWvcbVjpJaChURB31elnCO_TF00aUguY9N-x7BKebmMNsuJwSvq1cv/s400/blogger-image-724942079.jpg" width="400" /></a></div>
<b>Paleo Zoodles & Meatballs</b><br />
Makes 4 Servings<br />
Idea from my friend Josie; Adapted from <a href="http://nomnompaleo.com/post/5695132949/zucchini-spaghetti-zoodles-meatballs">Nom Nom Paleo</a><br />
<br />
6 Zucchini<br />
8 oz. ground beef<br />
8 oz. Hot Italian Sausage<br />
1 egg<br />
1 cup diced fresh basil, divided<br />
2 tsp olive oil<br />
2 tsp minced garlic<br />
2 cups organic/gluten-free spaghetti sauce<br />
<br />
In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, <a href="http://nomnompaleo.com/post/5695132949/zucchini-spaghetti-zoodles-meatballs">use julienne peeler to make “zoodles.”</a> Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.<br />
<br />
<b>Review: </b>Love. We have made this for non-paleo guests too and you truly don't miss the pasta. Honestly! The meat has so much flavor and the zucchini is a great sub. Winning recipe and a weekly staple that helps us stay on the whole foods, gluten-free track around here!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-65624061476055887562013-09-22T16:47:00.000-04:002013-09-22T16:48:07.476-04:00Paleo Chicken Salad with Grapes & Almonds<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiS3dkPz9kxUq_lBIRr5i08ilJEW0ZfH8WZUpNAYoa_1mgmmMASVraZQJRJNcdX9RVzMEI6vk3esImEIsFSoYLdCVBhpibgkkpxcGR5k2Z-zsHEvCKvly1mUbAgtlH70PNBJ9dUCd-r0J4/s1600/chicken+salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiS3dkPz9kxUq_lBIRr5i08ilJEW0ZfH8WZUpNAYoa_1mgmmMASVraZQJRJNcdX9RVzMEI6vk3esImEIsFSoYLdCVBhpibgkkpxcGR5k2Z-zsHEvCKvly1mUbAgtlH70PNBJ9dUCd-r0J4/s400/chicken+salad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">one serving on a bed of lettuce</td></tr>
</tbody></table>
<b>Paleo Chicken Salad with Grapes & Almonds</b><br />
Adapted from Amee’s Savory Dish<br />
Makes 4 Servings<br />
<br />
1 pound boneless, skinless chicken, raw<br />
1 cup seedless grapes<br />
1/2 cup chopped raw slivered almonds<br />
1/2 tsp sea salt<br />
1/4 tsp fresh ground pepper<br />
¼ tsp cayenne pepper<br />
2 stalks celery<br />
¼ of sweet onion<br />
1/2 cup Paleo mayo <i>recipe below</i><br />
<br />
Boil water. Add raw chicken and cook until no longer pink, about 5 minutes. In the meantime, cut grapes in half. Add grapes, almonds, sea salt, pepper and cayenne pepper to a large bowl. Add celery and sweet onion to processor. Pulse until very finely chopped. Add to large bowl with grapes and spices. Rinse processor and add now cooked/drained chicken and pulse until lightly shredded. Add to bowl. Now, if mayonnaise isn’t made already, rinse processor and follow recipe below. Add <b><i>half </i></b>of the recipe below (1/2 cup total) mayonnaise to large bowl and mix everything together. Serve over fresh greens or wrapped in lettuce.<br />
<br />
<b>Nutritional Information per serving: </b>480 calories, 9 carbs, 37 fat grams and 31 protein grams.<br />
<br />
<b>Review: </b>Amazing! We had this for dinner last night and it is just packed with flavor. I rolled mine up in lettuce leaves, and ate some of it 'straight' with a fork. It is a large serving for sure. I was especially happy with this mayo - it <i>looks</i> like real mayo, not a runny, oily mess I have found some of the Paleo mayos give me. This is more than likely going to be a staple on our weekly menus. If you're freaked by the fat grams, know that the vast majority of fat grams (and calories really) comes from the olive oil and almonds. I don't recommend using less mayo - it seemed like <i>just </i>the right amount - now swimming but not dry.<br />
<br />
<b>Paleo Mayo</b><br />
Found on Amee’s Savory Dish<br />
Makes 1 cup<br />
<br />
1 large egg, room temperature not cold (very important!)<br />
2 tbsp fresh squeezed lemon juice (1/2 lemon yields)<br />
1/2 tsp mustard powder<br />
1/4 tsp white pepper (or black pepper if you don’t mind black flecks)<br />
1 tsp sea salt<br />
1 cup extra light olive oil<br />
<br />
Combine egg, lemon juice, mustard powder, pepper and salt in food processor and blend until frothy. Using drip hole in the top, drizzle oil in a few drops at a time. DO NOT rush this; drizzle oil down the tube little by little until all is mixed in and mixture is creamy.fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-29361050376915503372013-07-31T09:59:00.000-04:002013-07-31T09:59:01.234-04:00Pecan Pesto Shells with Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmY1vOK2HrlNaMyoHiQnMyAYbpNzvWdVC1dQLH8aNa0sIdtbqjA_oa8CC3AEvitsZYlZoOzLS_fmPVTkn7LWNJ447ACmIq1bg2bsoCclj60vgeYaUmKwEoCIwjXy2fAKU-SWQsLby9cRb/s1600/pecan+pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmY1vOK2HrlNaMyoHiQnMyAYbpNzvWdVC1dQLH8aNa0sIdtbqjA_oa8CC3AEvitsZYlZoOzLS_fmPVTkn7LWNJ447ACmIq1bg2bsoCclj60vgeYaUmKwEoCIwjXy2fAKU-SWQsLby9cRb/s400/pecan+pesto.JPG" width="400" /></a></div>
<b>Pecan Pesto Shells with Sausage</b><br />
Recipe inspired by Real Simple<br />
Makes 6 Servings<br />
<br />
12 oz. dry pasta, small shape<br />
3 cups fresh parsley leaves<br />
1/2 cup pecan halves<br />
16 tsp grated Parmesan<br />
4 tbsp olive oil<br />
1 pound Hot Italian Turkey Sausage<br />
<br />
Cook pasta according to package instructions, reserving 1/2 cup cooking water. Drain pasta and return to pot. In the meantime, pulse parsley, pecans, parmesan, 1/2 tsp salt and 1/4 tsp pepper in food processor. With machine running, add olive oil to the top and process until smooth. Heat a large skillet over medium heat. Spray with nonstick cooking spray. Add sausage and cook, breaking it up, until browned, 6 to 8 minutes. Add pesto, sausage, and 1/4 cup of cooking water to pasta. Toss to coat. Sprinkle with fresh parmesan as garnish if desired.<br />
<br />
<b>Nutritional Information: </b>511 calories, 48 carbs, 26 fat grams and 24 protein grams.<br />
<b><br /></b>
<b>Review: </b>Such a rich, creamy dish! Very filling between the sausage, nutty sauce and pasta. The original recipe called for regular sausage, but I thought the turkey sausage was great. It is definitely a higher calorie meal for me, but well worth it for a hearty, homemade pesto with our homegrown basil! I will definitely make this again, especially in the fall for a nice, heavy pasta dinner!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-88895770413589726642013-07-29T09:05:00.000-04:002013-07-29T09:05:33.671-04:00Soy Glazed Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtB8k0WGUxVIBJOXUvdJPSEMlbRnf5CL3wRYk7crYdzjyfHRLk8DZYxCjT9iDF2vvUqToBlq9eI9viOZx02RCg8IlRtw2IBKmm1TLWqoXHDN5RICiIwBVgnXcBkxsdHoOwRPp72pK6130m/s1600/soy+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtB8k0WGUxVIBJOXUvdJPSEMlbRnf5CL3wRYk7crYdzjyfHRLk8DZYxCjT9iDF2vvUqToBlq9eI9viOZx02RCg8IlRtw2IBKmm1TLWqoXHDN5RICiIwBVgnXcBkxsdHoOwRPp72pK6130m/s400/soy+salmon.jpg" width="400" /></a></div>
<b>Soy Glazed Salmon</b><br />
Makes 2 Servings<br />
Recipe adapted from MarthaStewart.com<br />
<br />
1 tbsp light brown sugar<br />
1 tbsp olive oil<br />
1 tbsp soy sauce<br />
1 tbsp fresh lemon juice (juice from ½ lemon)<br />
½ tbsp dry white wine (or water)<br />
8 oz. salmon, skin removed<br />
½ cup basmati rice, dry<br />
optional topping: sesame seeds<br />
<br />
Cook rice per package instructions on stove. Preheat oven to 400 degrees. In a small bowl, stir sugar, oil, soy sauce, lemon juice and wine until sugar has dissolved. Spray nonstick cooking spray in square baking dish. Add fish in a single layer. Pour glaze over fish and turn to coat evenly. Bake until fish is opaque, 15 to 20 minutes. Serve over basmati, spooning remaining glaze on top as a sauce. Sprinkle with sesame seeds if desired.<br />
<br />
<b>Nutritional Information:</b> 401 calories, 43 carbs, 14 fat grams and 26 protein grams.<br />
<br />
<b>Review</b>: The glaze was very tasty, and it made plenty to allow for the sauce to give the rice flavor. I liked how easy this was, too – I had all of the ingredients on hand! I did use wine, only because I happened to have a bottle open already, but I feel certain it would be fine with water instead like the recipe suggested as an alternative. I will definitely have this again, and think it would be great with other grains, too, like couscous or quinoa, or with an Asian-inspired salad!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com1tag:blogger.com,1999:blog-8052765889857269083.post-23639767263103121782013-07-23T08:54:00.000-04:002013-07-23T08:57:19.487-04:00Sweet Chili Fish Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFG3Cnb1uRzVnIWvejbkz0T-lslQh48nyLQGO8mNbDTkop6HBzHjhubJX5CYNNmPdgVqJFSScF_N15AL85QAQLr6oy4bGbGtX7KuAx5hIcbx8fa3eXd7l_ZgtIYgFJNNbh0GRS3qM2blH3/s1600/fish+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFG3Cnb1uRzVnIWvejbkz0T-lslQh48nyLQGO8mNbDTkop6HBzHjhubJX5CYNNmPdgVqJFSScF_N15AL85QAQLr6oy4bGbGtX7KuAx5hIcbx8fa3eXd7l_ZgtIYgFJNNbh0GRS3qM2blH3/s400/fish+tacos.jpg" width="400" /></a></div>
<b>Sweet Chili Fish Tacos</b><br />
Inspired by a taco I had at Cheeky Taqueria; help with the tilapia from a Food Network recipe<br />
Makes 2 Servings<br />
<br />
2 tbsp all-purpose flour<br />
½ tsp spike seasoning (or a seafood seasoning)<br />
¼ tsp salt<br />
1/8 tsp black pepper<br />
½ pound tilapia fillets<br />
1 tbsp olive oil<br />
½ tsp garlic<br />
4 small flour tortillas (about 80 calories each)<br />
Toppings:<br />
2 tbsp fat-free sour cream, divided<br />
1 cup romaine, shredded, divided<br />
2 tbsp sweet chili sauce, divided (we use <a href="http://www.franksredhot.com/products/sweet-chili-sauce">Frank's</a> brand)<br />
2 tsp sesame seeds, divided<br />
<br />
In a shallow dish, combine flour, seasoning, salt and pepper. Add tilapia and coat on each side, flipping six times. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir 10 seconds until fragrant. Place tilapia in skillet. Brown for 3 minutes on each side. Meanwhile, heat tortillas and get toppings ready (I heat tortillas by flipping them one at a time directly on the stove eye grate, then stack them up and microwave for 10 – 15 seconds just before prepping.) For each tortilla, spread ½ tbsp sour cream, then top with one quarter of the fish and lettuce, ½ tbsp sauce and ½ tsp seeds.<br />
<br />
<b>Nutritional Information:</b> 412 calories, 48 carbs, 12 fat grams and 29 protein grams.<br />
<br />
<b>Review: </b>Loved! The sweet chili sauce definitely made them - a great, jelly-like Asian-inspired topping. The tacos were very tasty and had a lot of flavor, and best of all - they were QUICK! From start to finish, I'd say maybe 15 minutes. I'll definitely be making these again, especially since I picked up the tilapia today for only $2.50 - woo! To make this 4 servings, simply double it. And note, I included all of the flour in the nutritional information, but at least 1 tbsp was left in the pan/not eaten. To make the recipe more filling, I'd just add more fish! We will absolutely be having these again!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-18422351401008875702013-07-22T13:19:00.000-04:002013-07-22T13:19:05.169-04:00Ricotta Shells with Homemade Marinara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY23xS8xsM0X16BlXVW2EmsLd_1da45KLyLJIcTsysspdy9LhO1shLeY0JP8e-0EdfWq-usO1IvoQZiqC4v67q6GtGmQU34WqfXqfGQbh_qu4dr9KJRz-b_EiSl0va3y04VBjw49PoFgDb/s1600/shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY23xS8xsM0X16BlXVW2EmsLd_1da45KLyLJIcTsysspdy9LhO1shLeY0JP8e-0EdfWq-usO1IvoQZiqC4v67q6GtGmQU34WqfXqfGQbh_qu4dr9KJRz-b_EiSl0va3y04VBjw49PoFgDb/s400/shells.jpg" width="400" /></a></div>
<b>Ricotta Shells with Homemade Marinara</b><br />
Recipe inspired by Real Simple recipe<br />
Makes 4 Servings<br />
<br />
8 oz. jumbo pasta shells (28 shells)<br />
1/4 cup olive oil<br />
2 tsp minced garlic<br />
1 28-oz. can whole peeled tomatoes<br />
Kosher salt and black pepper<br />
1 1/4 cup fat-free ricotta cheese<br />
6 tbsp fresh basil leaves, diced; divided<br />
4 tsp reduced fat grated Parmesan cheese<br />
<br />
Cook pasta according to package instructions (make an extra shell or two in case they stick!). Drain and return to pot. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook for 15 seconds. Crush tomatoes in hands (be careful - wear an apron!) and ad them and their juices to the pan. Season with 3/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until thickened, 15 minutes. Mix together ricotta with 4 tbsp basil.. Stuff each shell with about 1 tbsp ricotta mixture. Place 7 stuffed shells on each plate/bowl/etc.. Top with 1/4 of the tomato sauce, 1 tsp of the parmesan cheese and a portion of the remaining basil. Top with additional salt or pepper as needed/to taste.<br />
<br />
<b>Nutritional Information:</b> 440 calories, 56 carbs, 16 fat grams and 17 protein grams.<br />
<br />
<b>Review: </b>We just loved this. I was at first very nervous about using so much olive oil, but it really made the sauce, which is the star of this recipe, as is the fresh basil. This was wonderful and reheated very well. <b><i>For those who want less fat grams:</i></b> I feel certain that 3 tbsp would taste the same! <b style="font-style: italic;">For those who want to sub those fat grams out for something else: </b>If you took out the tbsp of olive oil, I feel like you could replace it with light ricotta cheese (vs. fat-free) and that would be great.<i><b>For those who hate stuffing shells:</b> </i>You can use a short pasta (like rotini or farfalle) and just drop in balls of ricotta/basil vs. stuffing the shells - would be quicker!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-44233214393106374902013-07-18T09:32:00.000-04:002013-07-18T09:32:09.932-04:00Shitake & Sirloin Stroganoff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTHe3Mext5K5jfwNzuW295JCX3nf5qi4cnscjcubm_aibAORr2W4FV_c8hkVRQcH7rI9tropTKzBQOHYKSX1WsH28jvC10agvlbF0ywgtco3yTZ3NPli9klps9eBRFPkBaQdR6b60x5z8/s1600/BEST.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTHe3Mext5K5jfwNzuW295JCX3nf5qi4cnscjcubm_aibAORr2W4FV_c8hkVRQcH7rI9tropTKzBQOHYKSX1WsH28jvC10agvlbF0ywgtco3yTZ3NPli9klps9eBRFPkBaQdR6b60x5z8/s400/BEST.jpg" width="400" /></a></div>
<b>Shitake & Sirloin Stroganoff</b><br />
Recipe adapted from Cooking Light<br />
Makes 4 Servings<br />
<br />
6 oz. wide egg noodles<br />
1 tbsp olive oil<br />
1 pound sirloin, diced<br />
3/4 tsp salt, divided<br />
1/2 tsp black pepper, divided<br />
1 cup thinly sliced leek<br />
1 tsp dried thyme<br />
2 tsp minced garlic<br />
1 5-oz. package presliced shitake mushrooms<br />
1 tbsp all-purpose flour<br />
1/2 tsp paprika<br />
1 cup beef stock<br />
1/2 cup fat-free sour cream<br />
2 tbsp fresh parsley, diced<br />
<br />
Cook noodles according to package instructions (approx. 9 minutes). Drain. Meanwhile, heat oil in a large skillet over high heat. Swirl to coat. Add beef; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cook 4 minutes or until all sides are browned. Remove from pan. Reduce heat to medium-high. Add leek, thyme, garlic and mushrooms. Saute 5 minutes, stirring occasionally. Sprinkle flour and paprika on top and stir constantly for 30 seconds. Add stock and bring to a boil. Reduce heat and simmer for 2 minutes or until sauce is thickened, stirring frequently. Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and sour cream. Stir in beef. Serve over noodles and sprinkle parsley on top.<br />
<br />
<b>Nutritional Information: </b>489 calories, 44 carbs, 15 fat grams and 42 protein grams.<br />
<b><br /></b>
<b>Review: </b>Excellent, hearty recipe! The mushrooms added a lot to this recipe - definitely don't do the white ones. If you want to, sub 'hot paprika' for the paprika - the recipe called for it but I didn't have it - an extra kick would be fine but it was great as was. This was my first time cooking with a leek and it added a lot of flavor, too. I am very happy with this recipe and will definitely make it again. I also liked that it only took 20 minutes from start to finish - always a plus for us!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-80974442919523834362013-06-06T16:34:00.001-04:002013-06-06T16:34:43.649-04:00Deep Dish Pizza Casserole <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8K7Fty4ar_35AT45hinkY5hzRAIiiRMo6gwmPkzJHwthpQW4x-oTZv6h5EsUQvHCmRcad_HStBkJmvMFe2RYwZg8LSYLuc_A09rmz_j7r2WGKNWnfO-HItqc8_V-fTo6U2twzHvqY68Y/s1600/IMG_2590+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8K7Fty4ar_35AT45hinkY5hzRAIiiRMo6gwmPkzJHwthpQW4x-oTZv6h5EsUQvHCmRcad_HStBkJmvMFe2RYwZg8LSYLuc_A09rmz_j7r2WGKNWnfO-HItqc8_V-fTo6U2twzHvqY68Y/s400/IMG_2590+sm.jpg" width="400" /></a></div>
<b>Deep Dish Pizza Casserole </b><br />
Recipe adapted from Real Mom Kitchen<br />
Makes 6 Servings<br />
<br />
1 onion, diced<br />
1 pound 96/4 ground beef<br />
1 tbsp minced garlic<br />
⅛ tsp red pepper flakes<br />
1 tsp Italian seasoning<br />
1 cup low-calorie spaghetti sauce<br />
1 tube reduced fat crescent roll dough<br />
¼ cup parmesan cheese<br />
½ cup reduced fat mozzarella cheese<br />
<br />
Preheat oven to 400 degrees. In a skillet, cook onion, beef, and garlic until beef is fully cooked. Drain off and excess grease. Add red pepper flakes, Italian seasoning, and pizza sauce to beef mixture. Reduce heat and simmer for 10 minutes, Meanwhile, spray a 9 x 13 pan with non-stick cooking spray. Line bottom of pan with crescent dough and press to seal seams. Sprinkle dough with parmesan cheese. Spread meat mixture over crust and top with mozzarella cheese. Bake at 400 for 18 minutes until golden brown.
<br />
<br />
<b>Nutritional Information:</b> 267 calories, 21 carbs, 10 fat grams and 22 protein grams.<br />
<br />
<b>Review</b>: Pretty yummy! Super easy to make and it reheats well. We served each with a big Caesar salad (lettuce, a bit of parm, and light Caesar dressing) to boost up the calories. I’ll definitely make this again – may even add some more red pepper flakes for extra spice!
fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-33288429413950127832013-03-20T11:06:00.001-04:002013-03-20T11:06:37.805-04:00Slowcooker Pork Ragu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsK9l0reyHlgsGdZikl6UhHSuS-W0YD-pmwb-5VixIjzbBCuAUIyo-dghes3uReOSHEb-pzuOpBEIWSN1OskI3ywICxWcAByK-l_JbVmia1EqZpYsjgznFZ5rttJiJJodsyXvScORVioz/s1600/IMG_2594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsK9l0reyHlgsGdZikl6UhHSuS-W0YD-pmwb-5VixIjzbBCuAUIyo-dghes3uReOSHEb-pzuOpBEIWSN1OskI3ywICxWcAByK-l_JbVmia1EqZpYsjgznFZ5rttJiJJodsyXvScORVioz/s400/IMG_2594.JPG" width="400" /></a></div>
<b>Slowcooker Pork Ragu </b><br />
Adapted from Real Simple<br />
Makes 6 Servings<br />
<br />
1 cup carrots, diced finely<br />
1 medium onion, diced finely<br />
1 tbsp minced garlic<br />
2 tbsp tomato paste<br />
1 tsp dried thyme<br />
1 tsp dried oregano<br />
kosher salt and black pepper<br />
1 14.5-ounce can diced tomatoes<br />
24 oz. (1.5 pounds) boneless pork butt, trimmed and cut in half<br />
12 oz. fettuccine<br />
6 tbsp parmesan<br />
<br />
In a slow cooker, combine carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add tomatoes (and juices); add pork and turn to coat. Cover and cook until the pork is very tender, on on high for 5. Remove pork, shred it with two forks, and add it back to the slowcooker for 20 minutes. During this 20 minutes, cook fettuccine according to package directions; drain and return to the pot. Toss pasta with ragù and sprinkle with Parmesan.<br />
<br />
<b>Nutritional Information:</b> 525 calories, 52 carbs, 20 fat grams and 31 protein grams.<br />
<br />
<b>Review</b>: Excellent! Has lots of flavor, probably from the pork shoulder vs. a tenderloin or more lean meat. Loved the tomato taste and it made a nice broth for the noodles. We will definitely have this again – very simple. Make sure to buy the boneless pork butt if you can! (if you can’t, throw it bone-in to the slowcooker and let the meat fall off the bone – don’t waste time cutting it).
fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-90199935735005672592013-02-07T16:45:00.002-05:002013-02-07T16:46:43.429-05:00Tex Mex lasagna<b><span id="goog_34986802"></span><span id="goog_34986803"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriFjkMcjbsODOVPOJxIFn5pbayZ66V_As_qxd33nb6AtBQvIU7D25672ERdUp_rTFjQwf0AnakoDq-BOgOSavTLZ00TmZadUJwBngQbbtmJGemd5C9MTNFlabEKCtVOoJBlciH2FKg-E4/s1600/Tex+Mex+Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriFjkMcjbsODOVPOJxIFn5pbayZ66V_As_qxd33nb6AtBQvIU7D25672ERdUp_rTFjQwf0AnakoDq-BOgOSavTLZ00TmZadUJwBngQbbtmJGemd5C9MTNFlabEKCtVOoJBlciH2FKg-E4/s400/Tex+Mex+Lasagna.jpg" width="400" /></a></div>
<b>Tex Mex lasagna</b><br />
Recipe adapted from Cooking Light<br />
Makes 4 Servings<br />
<br />
3/4 cup bottled salsa<br />
1 1/2 teaspoons ground cumin<br />
1 (14.5-ounce) can no salt-added diced tomatoes, drained<br />
1 (8-ounce) can no salt-added tomato sauce<br />
Cooking spray<br />
6 precooked lasagna noodles<br />
1 cup frozen whole-kernel corn, thawed<br />
1 (15-ounce) can black beans, rinsed and drained<br />
1 can chicken, drained<br />
2 oz. Cabot 75% reduced fat cheese<br />
1/4 cup chopped green onions<br />
<br />
Preheat oven to 450. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn, half of beans and half of chicken. Sprinkle with a bit of the cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining cheese. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.<br />
<br />
<b>Nutritional Information: </b>439 calories, 61 carbs, 8 fat grams and 32 protein grams. <br />
<br />
<b>Review: </b>Super easy, really good! This one took no time at all to put together, especially since you can use canned chicken. We did have to add some hot sauce afterwards, so if you're a fan of spicy i'd say to add it in the beginning! Other than that, easy, good and filling - love Tex Mex!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-79759020956256114502013-01-20T19:34:00.000-05:002013-01-20T19:34:44.471-05:00Pork Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgPrm22cwcpViRMqhyphenhyphenBezggqW7KimLKwyHQK2rkCjdm9J_24NSC6PyhfeZJZStZf-K-R-Oi5VopVYGDNeIVC1se99JBnWcBznBv8R6s5KLXRe7nv2Fo8A0SvDNvi_VoPReqMGXTbrpjpW/s1600/best+pork+fried+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgPrm22cwcpViRMqhyphenhyphenBezggqW7KimLKwyHQK2rkCjdm9J_24NSC6PyhfeZJZStZf-K-R-Oi5VopVYGDNeIVC1se99JBnWcBznBv8R6s5KLXRe7nv2Fo8A0SvDNvi_VoPReqMGXTbrpjpW/s400/best+pork+fried+rice.jpg" width="400" /></a></div>
<b>Pork Fried Rice</b><br />
<a href="http://nutmegnotebook.com/">Recipe inspired by Nutmeg Notebook</a><br />
Makes 4 Servings<br />
<br />
2 tsp olive oil, divided <br />
16 ounces pork, diced and seasoned with salt and pepper<br />
¼ cup fat free chicken broth<br />
2 tbsp low sodium soy sauce<br />
1 tsp dark sesame oil<br />
¼ tsp salt and pepper<br />
2 large eggs, lightly beaten<br />
1 tbsp ginger<br />
2 tbsp garlic<br />
2 cups microwavable white rice, cooked (and chilled in the refrigerator for at least 4 hours)<br />
1 cup small broccoli florets, defrosted<br />
<br />
Heat 2 tsp oil in a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Cook pork for 2-3 minutes on each side. Remove from heat and set aside on plate. In the meantime, combine broth, soy sauce, sesame oil, salt and pepper in a measuring cup and stir with a whisk. Set aside. Also, add broccoli to a small covered microwavable dish, and steam for 1-2 minutes. In same pan, add remaining tsp of olive oil. Add eggs and stir for a minute; add onions and ginger; stir for 1 minute; add garlic, rice, pork and broccoli. Stir until heated through, about 3-4 minutes. Add broth mixture. Remove from heat, and stir well to combine.<br />
<br />
<b>Nutritional Information: </b>382 calories, 39 carbs, 10 fat grams and 31 protein grams.<br />
<b><br />
</b><br />
<b>Review: </b>There is nothing better than fried rice to me, so this of course was awesome. I loved that it used chicken broth, which really cut down on the amount of soy sauce needed. Great, easy recipe, and the broccoli helped add some green! Could have also used carrots, peas, etc. - but I just used the veggie I had on hand. Great, easy recipe, ready in under 20 minutes (assuming you already had rice in the fridge of course - important to note that! We always have a tub of cold rice in the fridge - you're not surprised, right?:) ))fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-19635936975868362542012-12-25T11:30:00.000-05:002012-12-25T12:26:57.559-05:00Classic Tomato Soup <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDtVDB1YhnHTEJ-0Odjp3G06syMRxZQnUrW0uNQFYIw_06VCcGBtdQBOpVItkqoCI8SWyQyV3_GQ93hihyAsJ1FXqWwQ9RZx-60qF3velenRAidqoPEMmVrai8MeSnJ_5de6jdP6MOKmg/s1600/IMG_1385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDtVDB1YhnHTEJ-0Odjp3G06syMRxZQnUrW0uNQFYIw_06VCcGBtdQBOpVItkqoCI8SWyQyV3_GQ93hihyAsJ1FXqWwQ9RZx-60qF3velenRAidqoPEMmVrai8MeSnJ_5de6jdP6MOKmg/s400/IMG_1385.JPG" width="400" /></a></div>
<b>Classic Tomato Soup
Recipe </b><br />
Adapted from Mel’s Kitchen Café<br />
Makes 6 Servings
<br />
<br />
2 28-ounce cans diced tomatoes<br />
3/4 cup low-sodium chicken broth<br />
3 tablespoons light butter<br />
1 onion, chopped<br />
1 bay leaf<br />
1 teaspoon light brown sugar<br />
2 tablespoons tomato paste<br />
2 tablespoons all-purpose flour<br />
1/2 teaspoon baking soda<br />
Salt and pepper<br />
1/2 cup heavy cream<br />
<br />
In a colander set over a large bowl, drain canned tomatoes, pressing lightly to release juices. Transfer tomato juice to a large measuring cup and add chicken broth. The mixture should measure 3 1/2 cups. Set liquid and tomatoes aside. In pot, melt butter in a 4-5-quart pot over medium heat. Add onion and cook until it is softened, 5 minutes. Add 2/3 of tomatoes, the bay leaf and brown sugar. Cook for 10-15 minutes, stirring occasionally, the tomatoes are sizzling and fragrant. The mixture will be very thick. Stir in tomato paste and flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring soup to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5-7 minutes. Remove from heat. Discard bay leaf. Puree soup in batches (in a blender) Stir in cream and season with salt and pepper. Serve warm.<br />
<br />
<b>Nutritional Information: </b>203 calories, 23 carbs, 11 fat grams and 4 protein grams. <br />
<br />
<b>Review: </b>LOVED - had so much flavor and tasted 'restaurant' to me. The cream probably did it. Very healthy servings, and with the calories being where they are you have room to add a 200-calorie grilled cheese to it. PERFECT cold-weather food or in my case, pregnant food - this baby loves some tomato soup! Great classic i'll be making again and again. I bet it freezes good, too - yum!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-9650383295299941992012-12-09T09:05:00.000-05:002013-01-20T19:36:45.756-05:00Thai Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7oowFmbvdVvHDmf9JZ5EQj6xiPss-41YpKEIMy43uK3lZJklBHywNNUh1suzTGL0lvowr2Kc47HZWg_6GExZy8mVkQrQ2OxWi9Gch5R-zkxXqzIOkjijxgXNwbMwMoeLNGhuJhbTDAt6/s1600/Thai+Chicken+Noodle+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7oowFmbvdVvHDmf9JZ5EQj6xiPss-41YpKEIMy43uK3lZJklBHywNNUh1suzTGL0lvowr2Kc47HZWg_6GExZy8mVkQrQ2OxWi9Gch5R-zkxXqzIOkjijxgXNwbMwMoeLNGhuJhbTDAt6/s400/Thai+Chicken+Noodle+Soup.jpg" width="400" /></a></div>
<b>Thai Chicken Noodle Soup</b><br />
Adapted from Real Simple Magazine<br />
Makes 4 Servings<br />
<br />
1 tbsp olive oil<br />
1 tbsp minced garlic<br />
1 tbsp minced ginger<br />
1 pound chicken thighs, bone/skin removed, diced<br />
2 cups low-sodium chicken broth<br />
1/2 tbsp fish sauce<br />
1/2 tbsp low-sodium soy sauce<br />
10 wonton wrappers, sliced into 1/2 inch strips<br />
2 tbsp juice squeezed from one small lime<br />
Cilantro leaves, for garnish<br />
<br />
Heat oil in a large saucepan over medium-high heat. Add garlic and ginger; cook, stirring constantly, for 30 seconds. Add chicken and cook until browned, 7-8 minutes. Add mushrooms and salt (to taste). Cook 3 minutes. Add broth, fish sauce, soy sauce and 1 cup water to the saucepan. Bring to boil. Add wonton wrappers, reduce heat, and simmer until tender, 2 minutes. Stir in lime juice. Serve garnished with cilantro.<br />
<br />
<b>Nutritional Information: </b>244 calories, 14 carbs, 13 fat grams and 21 protein grams.<br />
<br />
<b>Review: </b>VERY good - love the broth, the fun use of the wonton wrappers and the chicken thighs went great in this. Yes, the calories are a little low for a full meal, but you can easily up the meat or wrappers, or take it down to 3 servings. Or, just leave it at 4 servings, but serve it alongside a simple salad of lettuce, carrots and Asian salad dressing. Great, easy soup that's quick to put together and super yummy. If you use ground pork, it ups the calories significantly!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0tag:blogger.com,1999:blog-8052765889857269083.post-80533988837670306232012-09-01T08:10:00.001-04:002012-09-01T08:10:12.190-04:00Bacon Ranch Wrap<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMJE7Cyf0exwfQU2tSbeUYXKJBKddKAGw1NTeM7r1fJaDjJpsZFAHQ5-3HCaJgIFz6K_UboLWHCxK6cQJ1_QeA69HGcrR11Q5Pi9pimCBRI4jzi6KhpSz18C2xloqResb7y2x9Hp85VuZ/s1600/IMG_9634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMJE7Cyf0exwfQU2tSbeUYXKJBKddKAGw1NTeM7r1fJaDjJpsZFAHQ5-3HCaJgIFz6K_UboLWHCxK6cQJ1_QeA69HGcrR11Q5Pi9pimCBRI4jzi6KhpSz18C2xloqResb7y2x9Hp85VuZ/s400/IMG_9634.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's not the prettiest thing I've ever made, but it was awesome!</td></tr>
</tbody></table>
<b>Bacon Ranch Wrap</b><br />
Makes 4 Serving<br />
Recipe adapted from Hungry Girl<br />
<br />
4 tbsp light ranch dressing<br />
4 tsp taco sauce<br />
1 bag Boca crumbles<br />
4 tbsp salsa<br />
4 slices butterball turkey bacon<br />
4 large La Banderita tortillas<br />
2 oz. Cabot 75% reduced fat shredded fat-free cheddar cheese, divided<br />
1 avocado<br />
1/4 cup shredded lettuce<br />
<br />
To make the sauce, combine ranch dressing with taco sauce in a small bowl. Mix well and set aside. Heat boca crumbles and salsa over medium heat in a large skillet sprayed with nonstick cooking spray for about 9 minutes, stirring frequently. In the meantime, cook bacon in the microwave per package instructions. Lay tortillas on a flat, dry surface and spread with sauce. Top with cheese, bacon, avocado, lettuce, and boca crumbles. Roll up and serve.<br />
<br />
<b>Nutritional Information:</b> 438 calories, 49 carbs, 15 fat grams and 33 protein grams.<br />
<br />
<b>Review</b>: YUM –loved the ranch/taco seasoning sauce, as well as the crunchy lettuce with avocado and bacon. Could have easily done without the cheese – couldn’t taste it! But the boca went well. If anything, you could do less boca to make sure the wrap stays together easier! Super easy, ready in under 15 minutes, and very filling. If you’re looking to take down the calories, reduce/remove the cheese or take down the boca a bit – I wouldn’t mess with the sauce – it was the best part!fittingbackinhttp://www.blogger.com/profile/03936508772597439162noreply@blogger.com0