Monday, September 6, 2010
Tuesday, August 3, 2010
Tuesday, July 6, 2010
My friend Corinne came to visit me for the 4th of July weekend! We always love cooking dinner together and wanted to try a new recipe so we tried this Hungry Girl recipe. However in typical Heather fashion I changed things up to my liking! :) The recipe sounded yummy and I figured it'd be good but nothing exciting but let me just tell you....it ended up being sooo delicious!! It was super flavorful and the chicken was crazy moist. I made it again the next night because it was so good!! I'll address the "changes" I made below...
Three-Cheese Chicken Cannelloni
PER SERVING (1 stuffed cutlet, 1/2 of recipe): 274 calories,
647mg sodium, 12g carbs, 2g fiber, 6g sugars, 43g protein
Pasta is passé (and starchy!). We like our cheesy filling rolled up in
CHICKEN! And we know you will too.
1/4 cup frozen chopped spinach
1/4 cup finely chopped mushrooms
1/3 cup fat-free ricotta cheese
2 tsp. reduced-fat Parmesan-style grated topping
1 tsp. chopped garlic, divided
Dash each salt and black pepper, or more to taste
Two 5-oz. raw boneless skinless lean chicken breast cutlets
3/4 cup canned crushed tomatoes
1 tsp. dried minced onion
1/2 tsp. Italian seasoning
1 stick light string cheese
Preheat oven to 350 degrees.
Place spinach and mushrooms in a microwave-safe bowl.
Microwave for 1 minute, until softened. Blot thoroughly,
removing excess liquid. Add ricotta cheese, Parm-style topping,
1/2 tsp. garlic, nutmeg, salt, and pepper. Mix well and set aside.
Place one chicken cutlet in a large sealable plastic bag and,
removing as much air as possible, seal bag. Carefully pound
chicken through the bag with a meat mallet or heavy can,
until uniformly about 1/3-inch thick. Repeat with second cutlet.
Lay cutlets flat and spread evenly with veggie-cheese mixture.
Starting with a longer side, roll up one cutlet (not too tightly
or the filling will ooze!), and secure with toothpicks. Place in
a baking pan sprayed with nonstick spray. Repeat with second
cutlet. Cover pan with foil.
Bake in the oven for 20 minutes.
Meanwhile, in a small bowl, combine tomatoes, onion, Italian
seasoning, and remaining 1/2 tsp. garlic. Mix well and set aside.
Break string cheese into thirds and place in a food processor or
blender -- blend at high speed until cheese takes on a shredded
or grated consistency. (Or just tear string cheese into pieces and
roughly chop.) Set aside.
Remove pan from the oven, and carefully remove foil. Spoon
seasoned tomatoes equally over chicken, and sprinkle
shredded/grated string cheese evenly over tomatoes. Return
to the oven (uncovered) and bake for 15 minutes, or until chicken
is cooked through and cheese on top has melted. Remove toothpicks
MAKES 2 SERVINGS
Saturday, June 5, 2010
Sunday, May 16, 2010
Monday, May 3, 2010
Skillet Gnocchi with Chard & White Beans
From EatingWell: January/February 2009
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.
6 servings Active Time: 30 minutes Total Time: 30 minutes
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Per serving : 325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium
Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
Sunday, May 2, 2010
Thursday, April 29, 2010
I must admit I'm pretty happy with my meal planning this week, another good meal last night. I've been seeing in recipes and on the food network the idea for "Fish in Papillote" (or fish in parchment paper) so I finally decided to try it out. As with all my stuff use whatever combo of herbs, veggies, fish you'd like. Mine came out yummy but I'd love to try other combinations too.
Lemon Rosemary Fish in Papillote
-1 fillet tilapia per packet
-Rub with a light layer of olive oil on both sides of the fish
-Season with salt/pepper
-Place in a large piece of parchment paper
-Spread minced garlic on top of fish
-Place some sliced lemon and a spring of rosemary on both the top and underneath the fish
-Place some veggies on top and tuck some under the fish if you desire (I used sliced shallot, squash, artichoke quarters, and crimini mushrooms)
Close the parchment paper and roll the edges to create a tight seal to steam the fish in. Bake at 425 for 25min. Careful of steam when opening the packet.
Wednesday, April 28, 2010
Mojito Lime Shrimp
-Make packet of McCormick Gill Mates Mojito Lime marinade (I used a little less oil then it called for. Also I used balsamic vinager instead of white/apple cider because that's what I had and it turned out great)
-Marinate shrimp (It says to marinate seafood no longer then 30 minutes, mine was closer to 2 hours and it was fine)
-Cook as desired (I used my Foreman grill, took 5 minutes to cook)
This marinade was soo yummy! It was a delicious mix of a touch of spice, a touch of sweet, and a touch of tang. I highly recommend! I also think this marinade would taste great in fish/shrimp tacos.
Monday, April 26, 2010
-baste the tilapia fillet w/ a light coating of olive oil
-sprinkle Grill Mates Garlic Herb & Wine marinade seasoning on the top, pat the powder down so it sticks to the fish
-sprinkle w/ a light coating of shredded parmesan cheese (I use the Kraft shredded parmesan, romano, & asiago - my favorite!)
That's it! Bake as desired...I did 400 degrees until the fish was firm & flaky (~12 min)
Squash Veggie Packets
This recipe is my best friend's husband's recipe and these veggies are my favorite!! He does these on the grill but I do the oven version for my apartment and they came out great. Add any veggies you want! He usually uses onions also but I didn't have any on hand. The amount below is enough for 2 servings.
My veggie packet tonight consisted of:
1 zucchini, sliced
1 small yellow squash, sliced
handful of crimini mushrooms, sliced
-place veggies in tin foil
-cover with Italian dressing (highly recommend Ken's Italian w/ Aged Romano, also don't use zesty Italian because it is too strong)
-close tin foil so the dressing will not leak and the veggies will steam (you might need to do 2 sheets in different directions)
-Grill if able or bake at 500 degrees for 20-30 min
Thursday, April 22, 2010
Creamy Lime-Chile Dressing
About 1/2 cup
6 tablespoons reduced-fat sour cream
3 tablespoons lime juice
2 teaspoons minced seeded jalapeno, or serrano pepper
1 teaspoon chili powder
1 teaspoon sugar
1/4 teaspoon salt
Per tablespoon: 20 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 81 mg sodium; 29 mg potassium.
Smoky Corn & Black Bean Pizza
1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels, (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella
Preheat grill to medium.
Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrates; 3 g added sugars; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.
Whole-Wheat Pizza Dough
Makes 1-12 ounce or 1 pound dough
To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water, (120-130°F)
2 teaspoons extra-virgin olive oil
To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Per 12-ounce serving: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrates; 26 g protein; 16 g fiber; 1882 mg sodium; 542 mg potassium.
Tuesday, March 30, 2010
Monday, March 22, 2010
Here are some small tips that help me when I'm trying to stay strong!
-When I go to the grocery store, besides having a grocery list (that I must stick to!) I use one of the small grocery carts (above) if possible! It fills up quicker and makes it less likely to throw in "extra" stuff
-If I'm hungry or snacky the gum trick only works so much (sorry Biggest Loser plugs for Extra). What works better for me brushing my teeth (if I'm at home) or brush-ups (if I'm not at home)!
-If I have plans to go to the gym or a workout class but not for a couple hours, I change into my workout clothes and tennis shoes immediately. If I'm in my workout clothes I'm more likely not to slack and skip the gym
-Speaking of workout clothes, I wear my workout clothes when I do my grocery shopping most of the time. Not because I'm lazy but who wants to be wearing workout clothes & buying a bunch of junk food? Not me! And it' a reminder that cheating means undoing the work in the gym.
-This tip won't work for all but since I live alone it works wonders for me. I'm the personality type where if its in my house I'll eat it. Not saying I don't allow myself to have treats but instead of having junk snacks in the house, I like to have fruits & veggies around to snack on.
-If you're trying to loose weight - write it down. Writing down EVERYTHING you eat (& be completely HONEST) has been shown to help people eat fewer calories. And when I say everything, I mean everything! Did you have just a bite of something? just a couple chips? a couple mints from the restaurant? When you're writing things down honestly, you're more apt to realize what you're mindlessly eating or feel guilty that you have to write down 4 girl scout cookies :)
-If I'm going to a restaurant I check to see if they have a website and I pick out what I'm going to order BEFORE HAND! When I do this I always pick smart choices that are on track with a healthy lifestyle. When I don't do this, I get sucked into "oh my gosh I'm soooo starving I want THAT!" I have never regretted my decision when I've picked before I went, I HAVE regretted what I've ordered when I did it when I was starving or swept away in the "eating out" experience
Just thought I'd share some of these, please share any others that help you! I'd love to get some new ideas!!
Tuesday, March 16, 2010
I sliced my zucchini into thin long strips, boiled them for about 2 minutes, drained them, and topped w/ my favorite pasta sauce. If you put hot sauce on top that can continue to cook the zucchini so just be aware. I topped w/ a touch of fresh shredded parmesean.
I did like the meal and thought it was flavorful but I think I would do it more as a side dish (i.e. the whole italian zucchini & tomatoes type dish). I'm not sure if I cut the strips thin enough though to even come close to pretending to be pasta but I was worried they would fall apart if I cut them too thin. I did like this dish but you have to think about it as a dish on its own, NOT a replacement for pasta. For the pasta lovers feeling guilty out there, just pick a whole grain pasta but more then that keep your portion size in check! That's really the downfall for most pasta lovers.
I'd love to hear from anyone who has tried zucchini "pasta" or the next product that is making me super curious to try & review: Tofu Shirataki Noodle Substitute
*Update - had the leftovers which were sooo yummy! I liked it much better than the original dish because the tomato sauce soaked into the zucchini & made it a little extra flavorful, mmm!
Monday, March 8, 2010
*Current obsession for snack or side dish:
Fresh mozzarella + tomatoes + sprinkle with ground Kosher salt and Balsamic vinegar
Soooooo delicious, fresh, & light! I love using the ball shaped mozzarella w/ grape/cherry tomatoes. Or the kind of mozzarella you slice w/ some sliced vine-ripened or heirloom tomatoes are yummy too. Add some fresh basil if you want! Makes me crave some just thinking about it!!
*Liven up some strawberries
I read about this in a magazine (sorry I don't remember which one) but its a way to liven up those kinda iffy looking strawberries...you know the ones that are still edible but not too pretty anymore.
1. Slice strawberries & sprinkle w/ sugar (I use the Splenda sugar blend, I don't use just plain Splenda because the sugar pulls the water out of the strawberries making them moist and juicy). Refrigerate for 30mins
2. Sprinkle w/ ~1 Tbsp Balsamic vinegar and refrigerate for another 30 mins
3. Eat plain, add to salads, be creative!
These end up being really good, it just kind of boldens the flavor a bit.
Sunday, March 7, 2010
Sunday, February 14, 2010
Sunday, January 3, 2010
Chipotle-Marinated Pork Tenderloin
1 canned chipotle chile in adobo plus 1 tsp adobo sauce (found in Mexican food section)
1 clove garlic, minced
1/2 cup orange juice
3 Tbsp lime juice
1 Tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground pepper
8 ounces pork tenderloin, trimmed of fat
1. Combine all ingredients (except pork) in a blender or small food processor. Blend until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork, and seal. Squeeze out extra air from bag. Make sure pork is coated in marinade. Refrigerate at least 1 hour and up to 8 hours.
2. Cook in roasting pan at 450 degrees for 20-35 minutes (until meat registers at 150 degrees on a cooking thermometer). Transfer the pork to a cutting board and let rest for 5 minutes before cutting.
Nutrition per serving: 139 calories, 4g fat, 1g sat fat, 2g mono fat, 63mg cholesterol, 2g carbs, 23g protein, 0g fiber, 165mg sodium, 374mg potassium