Chicken Pomodoro

I tried this the other night and we loved it. I added extra red pepper flakes (accidentally) and it was so good with extra spice. And I served over penne pasta, which we loved. It was in the magazine under thirty minute suppers, and it really was fast.

From: Cook's Country

4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.

LOW FAT Bean, Bacon and Rice Quesadilla

I made up this recipe tonight using stuff I had in my fridge and we all decided it was a keeper! The best part is, it's low fat and delicious!

4-5 slices turkey bacon (chopped and cooked)
1 can pinto beans
1 packet Goya Sazon seasoning packet
dash of lemon pepper
2 limes
cilantro
1 pouch 90 second minute rice (chicken flavored)
shredded cheddar cheese
tortillas

Added toppings:

chopped avocado
lettuce
sour cream
cilantro ranch dressing
tomatoes

Directions:

Drain beans and cook over medium heat with Goya seasoning packet and a dash of lemon pepper. While beans are heating up, cook your 90 second rice in the packet in the microwave and then add the hot rice to the beans. Chop a handful of cilantro and add to bean/rice mixture and squeeze two limes into the bean mixture as well.

Take two tortillas and layer shredded cheese, bean/rice mixture and cooked bacon and top with second tortilla. I grilled my quesadilla on my George Foreman grill and it was great. You could also cook them on the stove with a frying pan and a little oil. We served ours with a green salad with avocado, cheese, tomatoes and cilantro ranch dressing (the home-made Cafe Rio kind) and they went really good together.

Homemade Frosties and Lasagna Rolls

Homemade Frosties-the kind from Wendy's
1 1/2 cups ICE water- really cold
1 1/2 cups non fat dry milk
2/3 cups sugar
1/2 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP oil
Blend in a blender for a few minutes. Until you think it is the right consistency.

Makes 4 shakes.

My sister emailed this to me and we tried it. They really taste just like the Frosties from Wendy's. Except me and her had to add more ice to them than what the recipe called for.


Lasagna Rolls

9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
Filling:
1 large container of cottage cheese
1 egg
1/4 cup Parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided

In a 9x13 baking dish, pour 1/2 of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in the pan.
Continue until all nine noodles are rolled. Top with remaining sauce and mozzarella cheese.
Bake 350 degrees for 30-40 minutes.

Freezing Directions:
Slightly undercook the noddles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen. cover the first half of baking.

I got this off of Stuio 5 a few months back and am just getting around to trying them. But they are so good and fast to make. I make them without the spinach and they are still good. You will want to make these.

Tomato Basil Pizza

This is a great recipe for all those summer tomatoes. It's also great for luncheons or a quick and easy dinner.

2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
2 Tbl basil
2/3 cup mayo
2 garlic cloves (chopped or pressed)
4-6 tomatoes (thinly sliced)
pizza crust

Mix everything but tomatoes and spread mixture on crust. Spread tomatoes on top.
Bake 400' for 10-12 minutes.

Chocolate Eclair Cake

Chocolate Eclair Cake by Allrecipies.com

This is a yummy dessert that my husband made the other night (he almost never cooks), so that tells you just how easy it is...you just have to remember to make it the night before so it can refrigerate for 12 hours.

Prep Time: 20 Minutes Ready in: 12 hours

2 (16 oz) pkgs graham crackers, ground up

2 (3.5 oz) pkgs instant vanilla pudding mix

4 cups milk

16 oz frozen whipped topping, thawed

1 (16 oz) pkg prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers.

In a large bowl, combine the vanilla pudding mixes with 4 cups milk according to directions on box. Fold in the whipped topping.

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.

**Refrigerate for at least 12 hours before serving. Yummy!

More Zucchini Ideas!

Here are two more tried-and-true desserts you can make if you have zucchini coming out of your ears! (Or even if you don't, these are really yummy!  You should try them anyway!)  But sorry, they aren't as healthy as the last few recipes!  :)

Zucchini Pie

This tastes just like apple pie – trust us!  My husband took one of these pies to work to share.  He didn't say anything, just set it out for people to eat.  All day long people came into his office to say thank you for the great apple pie.  Nobody noticed it wasn't apple!  It’s a great way to use zucchini! 

§      4 c. zucchini, peeled and chunked

§      1 1/3 c. sugar

§      2 T. minute tapioca

§      2 tsp. cornstarch

§      1/2 tsp. salt

§      2 tsp. cinnamon

§      1/4 tsp. nutmeg

§      1/4 c. lemon juice

§      1 recipe for a pie crust

§      2 tsp. butter, melted

In a bowl stir all ingredients together except melted butter and piecrust; set aside.  Roll out half the piecrust dough and place in a greased 9 – inch pie plate.  Place filling over crust.  Roll out remaining dough and place atop filling.  Pinch piecrust edges together; vent top crust to allow steam and juices to escape.  Brush with melted butter.  Bake at 400 degrees for about 40 minutes or until browned.  (I place foil loosely around the edges of the crust to prevent over-browning.) 

This next cake is very, very moist!  Yummy!

Zucchini Chocolate Cake 

§      1 c. vegetable oil

§      2 c. sugar

§      3 eggs

§      2 1/2 c. flour

§      1/2 tsp. salt

§      1 tsp. baking soda

§      1/4 tsp. baking powder

§      1/2 c. milk

§      3 (1-oz.) squares unsweetened baking chocolate

§      1 T. vanilla

§      2 c. grated zucchini

In a large bowl combine sugar, oil, and eggs.  Add in dry ingredients.  Add milk and continue to mix well.  Melt baking chocolate in the microwave for 20-second intervals, until just melted.  Blend chocolate and vanilla into batter.  Stir in zucchini.  Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes.  Cool and frost with Chocolate Butter Frosting.

Chocolate Butter Frosting

 §      1/2 c. butter

§      1/3 c. milk

§      2 (1-oz.) squared unsweetened baking chocolate

§      3 1/2 c. powdered sugar

§      1 tsp. vanilla

Melt the baking chocolate squares in the microwave.  In a medium saucepan, bring butter and milk to a boil.  Remove from heat.  Add melted chocolate, powdered sugar, and vanilla.  Beat until smooth.

Fruit Ice Cream

This is a great recipe and it is very healthy!

Mix: 2 1/2 c. sugar
1/2 pint whipping cream(1 cup)
4 c. milk(I usually use skim)
1 can evaporated milk
Beat all together, then add juice from 3 lemons and 3 oranges
(Yes, it is still great with lemon juice concentrate and regular oj. I usually do about 1/3 c. lemon juice and 2/3 c. oj)

This is the great part, choose your combo of fruit and add. Usually about4 cups of fruit.

My favorite is raspberry(a bag, unfrozen), peach( a couple), banana(1 or 2)
Strawberry peach is awesome.
When using strawberries, puree(chunky), otherwise it will taste like plain ice cream with frozen chunks of berries. Mix and match and be creative.

Freeze in an ice cream maker.

Crustless Zucchini Pie

1/4 c. butter
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese

Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.

My kids even like this and it is a great way to use up zucchini.

The Essential Food Storage Cookbook - Tami Girsberger

Healthy snacks...

When I am nursing I tend to be extra-hungry so I've been trying to get creative with my snacks so that I don't put even more extra weight on my already too-heavy body! Here are a few options:

Toast half of a whole-grain english muffin (if you can find "sprouted" whole-grain english muffins they're even better for you!) spread with 1-2 tsp part-skim ricotta. Drizzle with 1 tsp honey and top with fresh fruit of choice (I love it with berries or peaches).

Spread 1tsp natural peanut butter (or other nut butter) on a rice cake (look for brown rice cakes, popped corn cakes, or even soy cakes)

Smoothies with spinach, chia seed gel, carrots and frozen fruit (if you're curious about the seeds, call me and I'll give you the healthy scoop! They're sooo good for you!)

Low-fat yogurt with granola and fresh berries

A small handful of nuts and a small handful of dried fruit (preferably dried without sugar all over it!)

A few pita chips (you can make your own) with some guacamame

Apple slices with nut butter (I love almond butter with apples)

Shredded carrot stirred into some soft nuefchatel cheese (same as 1/3-less-fat cream cheese) and spread on a whole-grain cracker or bread

*Now if everyone would stop bringing me yummy treats, I might make some progress! :)

p.s. what do you like to snack on?

LIGHT Turkey Sausage and Pepper Penne Pasta

I had to come up with a low fat/low calorie version of Sausage and Pepper Pasta since it's one of Jim's favorite meals and the original version is not so healthy.

1 Jennie O Smoked Turkey Sausage, sliced (it looks like a horse shoe before you cut it)
2 Peppers chopped ( I like a yellow and Red one)
1 small onion chopped
Barilla Plus Penne Pasta
1 Cup Skim Mozzarella Shredded Cheese
1 Hunts Traditional canned Spaghetti Sauce (it's pretty light for spaghetti sauce)
1 TBSP chopped garlic
crushed red pepper (to taste...alittle goes a long way)

Start cooking the Penne Pasta until al dente.

Heat a TBSP of Olive Oil in large skillet over medium heat. Add the chopped onion and peppers (I added some salt and pepper to the peppers and onions at this point). Cook for about 5 mins then add the sliced turkey sausage (it's already cooked so you don't have to worry about that) Cook for about 5 more minutes then add the spaghetti sauce, garlic and red pepper. Let that simmer for atleast 5 minutes and then add the drained Penne Pasta. Mix together and add the mozzarella cheese.

I experimented with this tonight and it turned out really good. It's so much healthier than the other way I used to make it so I was pretty happy with myself :)