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  1. Great breakfast idea!

    August 27, 2012 by Kristin

    Want a filling breakfast that is under 200 calories… try a veggie omelet!

     

    • chopped pepper, onion, and tomato :I bought a “tomato trinity” (already chopped onion, pepper, and tomato) from my local grocery store. This helps to save time in the morning
    • 2 eggs, fluffed with a fork

    I used a nonstick cooking spray in a pan.  I cooked the veggies first for about 2 minutes, then I poured the egg mixture into the pan and cooked it all until the eggs were no longer runny.

    Easy, tastes good, and healthy!

     

     

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  2. Healthy Garlic Honey Chicken!

    August 16, 2012 by Kristin

    2 lb boneless skinless chicken breasts (cut into 1 inch pieces)
    3 garlic clove (minced)
    3 tbsps coconut oil
    5 tbsps honey
    4 tbsps reduced sodium soy sauce
    2 tbsp of ginger
    2-3 tbsp of red pepper flakes
    1/2 tsp salt
    1/2 tsp pepper
    16 ozs stir frozen vegetable blend
    2 tsps cornstarch
    1 tbsp cold water
    1 In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons coconut oil. Add the honey, soy sauce, ginger, red pepper flakes, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
    2 In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

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  3. Healthy Southwestern Egg Rolls (they’re baked not fried..shhhh)

    August 8, 2012 by Kristin

     

    • 1 skinless, boneless chicken breast
    • 2 tablespoons minced green onion
    • 2 tablespoons minced red bell pepper
    • 1/2 cup frozen corn kernels
    • 1/4 cup black beans, rinsed and drained
    • 1 cup of freshly chopped spinach
    • 1/2 tablespoon minced fresh parsley
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1 pinch ground cayenne pepper
    • 5 whole wheat tortillas

    1. Preheat the oven to 425 degrees. Cut the chicken into small pieces so it can fit into the tortilla when you are done.  Cook the chicken in a pan for about 7 minutes or until done. Remove chicken.

    2. Now cook the onion, pepper, corn, beans, spinach, parsley, cumin, chili powder, and cayenne pepper all together. Cook for about 2 minutes.

    3. Now add the chicken back to the pan and cook all ingredients for about 2-3 minutes.

    4. Remove pan from the burner.

    5. Place about 2-4 tablespoons of the mixture in the tortillas and wrap them tightly.

    6. Place them on a greased baking sheet ( I used a cooking spray) and spray the tops of them lighting with a cooking spray.  This will help them to be crunchy.

    7. Bake for about 20-25 minutes or until the edges are brown.

    Honestly, I was so surprised how these turned out.  My husband and my father-in-law both approved.  In the words of my father-in-law, “Those were damn good, sweetheart.”  I also had a scoop of fat free sour cream and salsa on the side.

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  4. Great Way to Start Your Day!

    August 1, 2012 by Kristin

    This has to be one of my favorite breakfasts, an egg on top of a 100 calorie veggie patty and 1/2 of a 100 calorie bun, so its really only 50 calories.  Total calories of this meal: 220!  Its filling and satisfying.

    I recommend buying veggie patties from Whole Foods.  This brand has a half serving of veggies, lots of fiber and protein, and low in calories.

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  5. Spicy Avocado Chicken

    June 18, 2012 by Kristin

    So I was looking in my fridge and I had 2 avocados, an onion, and chicken breast.  I came up with spicy avocado chicken.  I used some spices from the spice cabinet to make it a little tangy.

    Ingredients:

    • chicken breasts
    • Mexican chili powder
    • 1/2 teaspoon of salt and pepper
    • 1 avocado
    • 1/2 onion
    • 1 tablespoon of chopped cilantro
    • 1 tablespoon of lime juice
    • 2 tablespoons of olive oil
    • pinch of sugar
    1. Use the salt and pepper and chili powder to season the chicken breasts.
    2. Cook the chicken in a skillet in medium heat and use coconut oil instead of olive oil.  Cook the chicken until it is cooked all the way through.
    3. While the chicken is cooking, mince the onion and avocado, and mix with olive oil, cilantro, lime juice, and sugar.  Spoon the mixture onto the cooked chicken and serve!

    I guess my theme for dinner tonight was green :)

     

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  6. Healthy Tuscan Chicken

    June 11, 2012 by Kristin

    • 2 chicken breasts, pounded to 1/4″ thickness
    • Salt and pepper
    • 1 tsp coconut oil
    • 1 clove garlic, crushed
    • 1/2 tsp dried rosemary
    • 2 tbsp diced roasted red pepper
    • 1 whole red pepper diced
    • 4 cups baby spinach leaves
    • 1 cups of mushrooms
    • 2 tbsp grated parmesan

    Directions

    1.Season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside.
    2. Add the oil, garlic, rosemary, both types of red pepper, mushrooms, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Spoon 1 tablespoon of parmesan on each chicken breast.
    In the picture, I also have broccoli that I cooked by steaming and a brown rice quinoa mix.

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  7. Healthy Eggplant Parmesan

    June 5, 2012 by Kristin

    I absolutely love eggplant parmesan.  What I don’t like about it is it’s fat content.  So last night I decided to try and make this dish a bit healthier.  According to my husband, it was awesome. I didn’t fry the eggplant, I baked it instead.  I also didn’t heavily bread it or use too much cheese.

    • 2 eggplants
    • 3 egg whites
    • 1 tablespoon of water
    • 2 cups of breadcrumbs
    • ¼ cup of parmesan cheese
    • ½ teaspoon of salt and pepper
    • 3 basil leaves sliced
    • 1 can of your favorite tomato sauce
    • 1 package of graded part-skim mozzarella cheese
    1. Preheat oven to 400°F. Coat baking sheet or casserole dish with nonstick cooking spray.
    2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper, and basil in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture on both sides. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 10-15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer. Then, take them out.
    3. On another baking dish or casserole dish, spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. If you skip the cheese and don’t use any, this dish can be even healthier! Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

     

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  8. Healthy Tomato Spinach Chicken

    May 9, 2012 by Kristin

    Ingredients

    • 8 skinless chicken breast tenderloin
    • 1 package of cherry tomatoes
    • 2 sun-dried tomatoes
    • 2 tablespoon of white wine vinegar
    • 1/2 cup low sodium chicken broth
    • 1/2 onion
    • 2 tablespoons of garlic
    • one bag of spinach
    • 1 tablespoon of coconut oil

    Cooking

    1. Take the cherry tomatoes, onion, sun-dried tomatoes, chicken broth, and garlic and mix with a food processor until the mixture is chunky but well mixed.  Set it aside.

    2. Cook the chicken to completion by using the coconut oil in a pan.

    3. When the chicken is done, take your tomato mixture and pour on the chicken.  Then add the package of spinach and cook for about 2-3 minutes or until the spinach is soft.

    4. Enjoy!

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  9. Healthy Avocado Citrus Salad

    May 5, 2012 by Kristin

    • 1 avocado
    • 1 bag of pre washed lettuce
    • 1/2 onion
    • 2 tablespoons of chopped cilantro
    • 1 tablespoon of white wine vinegar
    • 1 teaspoon of olive oil
    • 1 table poon of lime juice
    • 1/2 teaspoon of stevia
    • dash of salt and pepper

    DIRECTIONS:

    1. Chop the avocado and onion into cubes.
    2. Mix the avocado, onion, lime juice, cilantro, vinegar, oil, stevia, and salt and pepper in a bowl and set it aside.
    3. Mix the avocado mixture with the salad, toss well together. and enjoy!

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  10. Healthy Avocado Fish Tacos

    April 30, 2012 by Kristin

    I love, love, love, fish tacos!  But, they aren’t exactly the healthiest dish.  So I decided to try to make it a bit healthier without compromising taste.  I hope you all enjoy it!

    INGREDIENTS:

    DIRECTIONS:

    1. Mix the avocado, onion, lime juice, cilantro, and salt and pepper in a bowl and set it aside.
    2. Heat a pan until hot. Coat the fillets on both sides with the blackening spices.
    3. Cook the fish for about 4-5 minutes on both sides.
    4. Once the fish is cooked, remove it from the heat.
    5. Break the fish into pieces and place them on the tortillas. Then, put some of the avocado mixture on top. You can also garnish with fat free sour cream or cheese as well.

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