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Posts Tagged ‘recipes’

  1. Tex-Mex Turkey Burgers with Chipotle Ketchup

    May 15, 2013 by Kristin

    1 small onion, chopped

    2 jalapeño chilies, chopped

    4 garlic cloves, chopped

    1 ½ pound of lean ground turkey meat

    1 tbsp. sweet smoked paprika

    1 ½ tsp. ground cumin

    1 ½ tsp. ground coriander

    1 tbsp. oregano

    Salt and pepper

    4 slices of low fat sharp cheddar cheese

    4 slices of low fat pepper jack cheese

    4 whole wheat burger rolls

     

    Chipotle Ketchup

    1 cup of tomato sauce

    3 tbsp. purred chipotle chilies in adobo sauce

    2 tbsp, stevia

    2 tbsp. vinegar

    1 tbsp. Worcestershire sauce

    (Combine all of these ingredients in a saucepan and simmer on low heat until its thick for about 20 minutes, can be stored in the fridge for up to 1 week)

     

    1. In a bowl, combine turkey meat, onion mixture, paprika, cumin, coriander, and oregano; season with salt and pepper.  Make into 4 patties.
    2. Cook in a skillet and cook over medium heat until it has reached desired doneness.
    3. Put cheese on top in the last 2 minutes of cooking.
    4. Serve with bun and enjoy!

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  2. Thai Red Curry with Chicken and Green Beans

    May 15, 2013 by Kristin

    1/2 package of brown rice noodles

    2 tbsp. of vegtable oil

    1/4 cup of thair red curry paste

    3 cups of water

    1 can of coconut milk

    14 oz. of almond milk

    1/4 cup of truvia

    1/4 cup of fish sauce

    1/2 tsp. crushed red peppers

    3/4 pounds of green beans

    1 pound of cut chicken

    1 large sprig basil

     

    redcurrychicken

     

    1. In a pot, heat of medium heat until its warm, add the thai red curry paste and cook for 2 minutes.

    2. Stir in 3 cups of water, coconut milk, almond milk, truvia, fish sauce and crushed red peppers until it come to a simmer.

    3. Add noodles and beans to the mixture and cook for another 5 minutes or until the noodles are soft.

    4. Add chicken pieces and basil sprig and cook until the chicken is done.

    I got this recipe from Rachel Ray but I wanted to make it healthier, so I added the brown rice noodles, switched out the brown sugar for truvia, and only used one can of coconut milk instead of 2 and it tasted great :)

     

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  3. Almond Mocha Chiller

    January 7, 2013 by Kristin

    Almond Mocha Chiller

    1 serving of Chocolate Shakeology

    • 1 tsp. almond extract
    • 1 cup cold coffee
    • blend well and enjoy!

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    Get shakeology at http://shakeology.com/healthygirl365

     

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  4. Healthy Broccoli Gratin

    October 10, 2012 by Kristin

    • About 12 ounces of broccoli
    • 1 1/2 cups of nonfat milk, divided
    • dash of salt
    • 1/2 cup of whole wheat breadcrumbs
    • 3/4 cup of low fat shredded cheddar cheese, divided
    • 2 tablespoons of flour
    • 1 teaspoon of dijon mustard
    • dash of pepper
    1. Position rack in upper third of oven; preheat broiler.
    2. Bring broccoli 1 1/4 cups milk and salt to a boil in a large sauce pan over medium-high heat. Reduce heat, cover and simmer until the broccoli is tender, about 5 minutes.
    3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Move broccoli mixture to a casserole dish. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.

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  5. Healthy Sloppy Joe’s!

    August 27, 2012 by Kristin

    Ingredients
    1 1/2 pounds ground turkey meat
    1 onion, chopped
    1 red bell pepper, chopped
    1 (6 ounce) can tomato paste
    1 cup water (or if you don’t have tomato paste, substitute the water and tomato paste with about 1 1/2 cups of tomato sauce
    3 cloves garlic, minced
    1 tablespoon chili powder
    1 teaspoon paprika
    1 teaspoon ground cumin
    1 teaspoon distilled white vinegar
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper

    Directions
    In a large skillet over medium-high heat, saute the ground turkey for 5 minutes. Add the onion and red bell pepper; saute for 5 more minutes, or until onion is tender. Drain the meat.
    Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. Continue to heat for 5 to 10 minutes, or until mixture is thick and stewy.

    I recommend tasting your sloppy joe’s as you cook so you can make it taste just the way you like it! :)

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  6. 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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  7. 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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  8. 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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  9. 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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  10. 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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