Tag Archive | dinner

Tilapia Foil Packets

I LOVE this idea! Everyone gets to pick their own seasonings and veggies that go into their packet, so everyone is happy, and if not it’s their own fault. *hehe*

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This one is mine. It includes the tilapia, zucchini, squash, red bell pepper rings, a small scoop of oil and some zesty lemon seasoning with a couple lemon wedges. My sweet potato fries are in the oven, too.
What’s on your table?

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FOOD, and more food!

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100% Natural 2 Ingredient Flourless Pancakes

Seriously, 2 ingredients! Gluten free, flourless, delicious!
2 eggs
1 very ripe banana
** Beat eggs. Smash banana well. Mix together. Cook on greased or sprayed  griddle or frying pan heated to med-med/high.
Note: For these to cook properly the banana needs to be smashed really well so it blends with the eggs.
The bottom left photo shows them cooked around med/low-medium. The bottom right shows them cooked around med-med/high.

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Just some healthy foods

Last week I was on an apple, tomato and boiled egg kick.
The odd photo is fish with baked sweet potato chips and broccoli.

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Plain Greek yogurt, smashed banana, cinnamon.

A very ripe banana works great for this.
Smash a banana until there’s hardly any chunks. Mix in with 1/2 cup plain Greek yogurt. Top with ground cinnamon.
THE best way to enjoy yogurt is to add your own flavors! Controlling ingredients is so important!

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Organic Brown Rice Quinoa, Eggplant, Zucchini, Bell Pepper

My healthiest lunch ever!
I sauteed all the veggies in extra virgin olive oil. Placed them on top of a serving of organic brown rice couscous. Yum!

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Easiest Pancakes Ever!

This recipe is so easy, and very tasty. Great for a quick breakfast!

1 packet Quaker Weight Control instant oatmeal, I used maple and brown sugar, my son had cinnamon
1 egg
**Beat egg. Mix in oatmeal packet.
Let sit 30 minutes while you get ready for work, go for a jog, whatever.
Cook on heated, oiled skillet. Don’t attempt to flip until the first side has set.
Serve with peanut butter and syrup, just syrup, peanut butter and honey, sliced banana or plain.
Having them plain makes these a perfect on-the-go breakfast. Make one larger pancake rather than two small ones. Wrap it in a paper towel and take it with you. Enjoy on the way to work.
Note: I haven’t tried it yet, but I’m thinking of kind of combining this recipe with the above pancake recipe. Like this:
2 eggs
1 well smashed banana
1 serving (1/2cup) quick oats

What do you think? That sounds to me like a perfect all natural breakfast!

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Homemade Granola Bars

Homemade granola bars don’t last very long in my house. We all love them! 

1) 2 cups oats
2) 3/4 cup packed brown sugar (less if you prefer less sweet)
3) 1/2 cup wheat germ (can be substituted with another dry ingredient like quinoa flakes)
4) 3/4 tsp cinnamon
5) 1/2 cup flour
6) 3/4 cup raisins
7) 3/4 tsp salt
8) 1/2 cup honey (I ran out and used syrup, super tasty just not as healthy)
9) 1 egg
10) 1/2 cup oil (no thanks! I used peanut butter)
11) 2 tsp vanilla
** Preheat oven to 350 degrees. Grease 13×9 baking dish.
** In a large bowl, mix first 7 ingredients. Make a well in the center, pour in honey, egg, oil, peanut butter. Using hands, mix well. (If using peanut butter instead of oil I don’t recommend using hands. It’s just too sticky.) Pat evenly into pan.
Bake for 20-25 minutes, or until edges begin to turn golden brown. Cool for 5 minutes then cut into bars using pizza cutter.
Do not allow bars to cool completely before cutting. They will be too hard.

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Sweet-and-Sour Muffin Meat Loaves Recipe | MyRecipes.com

http://www.myrecipes.com/recipe/sweet-and-sour-muffin-meat-loaves-10000001875452/
This may not be the healthiest recipe out there, but it’s not terribly unhealthy either. What it is, is incredibly tasty! Everyone deserves a meatloaf night now and again, and these meatloaf muffins are perfect! With only a 20 minute cook time, you can make these any night of the week and even in hot summer months (who really wants their oven on for an hour plus in the summer?). I served mine alongside mashed red potatoes that I added shredded mild cheddar to and broccoli. It was an excellent combination and we were all very satisfied customers (my husband was a tad worried when I told him we were having Sweet & Sour Muffin Meat Loaves. “Um, that sounds interesting…” His facial expressions are priceless at these moments!).
Here is a screenshot of the nutrition facts from my recipe. My facts do not match up to the ones on website and I’m not sure why. The only changes I made was using Italian style bread crumbs and omitting the salt and pepper. I have definitely learned to only use a site’s facts a guideline, but ultimately to calculate the facts myself before adding it to my tracker. Another reason I love Lose It! I input ingredients, it gives me the numbers.
🙂

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Sweet & Sour Muffin Meat Loaves

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Cheesy Chicken & Broccoli Bake

This recipe is an unexpected blog post. I figured it’d taste good, I had no idea it would be THIS good!
The original plan was grilled chicken on the Foreman, roasted red potatoes and broccoli. Grilled chicken just wasn’t sounding appealing to any of us so I decided to go a different route. Leave it to SparkRecipes to lead me in the right direction. (I’m becoming addicted to that site for healthy recipe ideas.)
We (my daughter and I) decided on mashed red potates instead of roasted, leaving the oven now open for baking the chicken rather than grilling. The idea of baking lead me to the option of a broccoli and chicken casserole type of dinner.
I try to stay away from using condensed soups because of their sodium content, but I decided tonight I’d make an exception. Besides, not adding rice or pasta to the casserole means you only need one can!
As I said in the opener, this blog post was not planned which is usually the case with recipes. If you haven’t guessed, this means there are no photos to go along with the recipe. 😦 I even had a thought to snap a couple of photos, but I ignored my instinct and finished preparing dinner. Of course, now I’m regretting that decision.
Here it is, my Cheesy Chicken & Broccoli Bake:

Ingredients (makes 6 serving)
1 1/2 pounds boneless/ skinless chicken breasts
1 pound frozen broccoli florets
1 can Campbell’s Healthy Request Cheddar Cheese soup
1/4 of a 1 pound block mild cheddar cheese, finely shredded

1) Clean any fat off chicken and cut into cubes.
2) Preheat oven to 375*.
3) Cook broccoli until fairly soft. Drain, set aside. (Reserve some water.)
4) Saute chicken until no longer pink. (I seasoned mine with garlic powder and used non stick cooking spray.)
5) Mix cooked chicken with cheese soup until pretty evenly coated. Add about 1/4 cup broccoli water and stir. Add a couple tablespoons of the shredded cheese, stir.
5) Gently stir in cooked broccoli until nicely coated.
6) Spray baking dish with non stick cooking spray.
7) Pour chicken and broccoli mixture into dish. Spread evenly.
8) Top with shredded cheese.
9) Bake for 20 minutes, until cheese is slightly browned.

Here’s a screenshot of the nutrition facts per serving from my Lose It! app:

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Nutrition Facts for Cheesy Chicken & Broccoli Bake

I Made My Own BBQ Sauce!

Here’s how it happened:
I knew we were having chicken breasts for dinner, but I didn’t have the slightest idea how to prepare them. As I was sitting down at the dining room table yesterday morning, sipping my coffee, my brain was cycling through my mental rolodex of chicken ideas. When it flipped to slow cooked bbq chicken I was stuck. I couldn’t get past that one, it sounded so delicious. (We LOVE bbq around here.) The last time I made it I happened to have a bottle of Annie’s Organic Hot Chipotle BBQ sauce and it was perfect for the slow cooked recipe. Yesterday though, I didn’t have any sauce. Not even the house favorite, Sweet Baby Rays.
I remembered that my awesome, super local (walking distance), discount grocery store (DWP Discount Food and Produce) had a couple of big bottles of Sweet Baby Rays the last time I was there. Following that memory was the memory that I didn’t have any money. I was thinking I could probably scrounge up enough change and run over there real quick. (I really, REALLY wanted bbq chicken.)
That’s when I had a light bulb moment. One that I’m very proud of. One that shows how far I’ve come since I decided to start cooking real food.
I could make my own! I knew it could be easy, as long as you have a few basic ingredients; ketchup, vinegar, sugar; of which I have all. 🙂
Next was a simple Google search. Keywords: easy bbq sauce.
Oh yes, I could definitely do this! I even have apple cider vinegar, which I found to be called for in several recipes. I found a few that were up my alley, but one that the basics were just right. Cider vinegar, ketchup, water, sugar, salt. As per the usual, I scanned through the comments to get ideas of other add-ins or substitutions. Some noted using brown sugar instead of white sugar, which made sense to me considering this was a molasses-free recipe, and guess what? I have light brown sugar! Another mentioned adding honey, while a couple added crushed red pepper flakes and even chili powder. I must say that all of these ideas were sounding great to go together. I love a sweet and spicy sauce. Of course there were other suggestions, but of ingredients I don’t have on hand, like worstershire (sp) sauce.
I made a 24 serving recipe, which was about 3 cups total, since I needed enough for the chicken in the slow cooker, and maybe extra for serving. The flavor turned out amazing. I had each kid do a little finger dip taste test and they were pleased.

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Easy BBQ Sauce

Frozen chicken breasts placed in the slow cooker, poured in about 3/4 of the sauce and let it cook about 8 hours. Then I shredded the chicken, returned it to the cooker with the sauce, and let it cook while we waited for the sides to finish.
It wash delicious and definitely hit the spot!  Everyone loved it! (We didn’t need the extra sauce. It was perfect.) I served it with brown rice and a Normandy blend of vegetables. My son and husband put the chicken on whole wheat bread and made a sandwich.

Here’s the recipe:
1/2 cup organic apple cider vinegar
1 cup ketchup
1 cup water
6 tbs light brown sugar
2 tsp sea salt
2 tsp chili powder
1/4 tsp crushed red pepper
1/2-1 tsp honey

Whisk all ingredients together. 

*For a 12 serving batch, cut all ingredients by half.

** After using the desired amount in the slow cooker, I put the extra in the refrigerator, in a sealed container. Tasting it later, the vinegar seemed to be more pronounced than before refrigeration. I’m still a novice in the kitchen so I have no idea why this happened. It did not happen during the cooking process, though.
If anyone has any insight on this I would greatly appreciate the lesson. 🙂

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Corn Tortilla Pizza, Hold the Cheese

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Corn Tortilla Pizza, Hold The Cheese (pre-cooked)

I never made it out to buy rice cakes to substitute the English muffins for our mini pizzas. Now I had to improvise. On hand, of course, was corn tortillas and here they are!! Ingredients: 2 corn tortillas Minced garlic About 2-3 tbs pizza sauce 2 tbs diced fresh tomato 1 tbs diced vidalia onion 2-3 tbs diced green bell pepper Sprinkle with oregano. Bake at 375* until desired crispness, approximately 15 minutes.

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Finished Product


And let me tell you, if you like the taste of freshly chopped veggies and oregano you will enjoy these. They have a delicious crispy outer ring and a perfectly soggy center. Now I’m happy I didn’t make it to the store for rice cakes. These are perfect. 🙂

DIY Taco Bowls and One Week with NO Flour or Dairy

In my house when we have taco night, I usually make homemade corn tortilla chips for myself and have a taco salad. I try to stay away from flour tortillas due to the calorie and sodium count. Yesterday, while I was on Facebook I came across a shared photo in my news feed of DIY taco bowls. This was perfect since we had tacos planned for last night! There were no instructions with it; temp, time, ect., so I decided to use my chips as a baseline for the recipe. They turned out great, and fun!

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Using an upside-down muffin tin you create the bowls. How neat is that?!
I baked mine at 400* for 10 minutes after I sprayed them with spray butter. With the fillings I chose, each bowl is only 236 calories, and one bowl is plenty if you pair it with a side dish, such as Spanish rice.
Here’s what’s in mine:
2 tbs refried beans in the bottom
2 oz lean ground beef (I make my taco meat with Mrs. Dash Fiesta Lime blend and a little chili powder)
1/2 cup shredded lettuce
1/4 cup chopped tomato
1 tbs plain nonfat Greek yogurt
1 tbs salsa
Yum!! The bowl was overflowing with my mixture and I just love that. These are super easy, super tasty, and super fun!

No Flour and No Dairy for 1 Week
    This challenge I’m doing with a friend. The same friend, in fact, that I BodyRock with long distance. Starting today, for an entire week, we will avoid all foods with flour AND all dairy products. Why? To eliminate the processed foods that are flour and dairy products.
Already on day 1 this is a challenge for us both. She is attending a cookout sure to have burgers and buns galore. In my house we have a visitor; our daughter’s best friend from out of state. We’ve tried planning meals as much as possible for her stay. On the menu for tonight? My husband’s super delicious English muffin pizzas. I’ve been racking my brain to think of some way to still enjoy a dinner that’s pizza-esque. I really don’t want to resort to eating a salad for dinner. Don’t get me wrong, I love a good salad. Tonight though, they’re having yummy little pizzas, and I want some too! My brain racking paid off as I tried to imagine what would work under the sauce and toppings… Rice cakes! Oh yeah!
Wait, as I’m typing this I realize something. Something pretty important, too. Cheese goes on pizza, cheese is dairy… I forgot about the cheese. Thinking cap back on!