Monday, October 24, 2011

The Hunt is On

I know, I know, I'm a horrible blogger! Or recipe creator/tester. Please find it in your hearts to forgive me. I thank you. That being said, I am now on the hunt for a new type of recipe to try. I am searching for recipes to eat cool or at room temperature.

Here's the deal: I currently have 2 jobs. I am a substitute teacher and I work at a gym. Most days I go straight from a school to the gym. This means that I am packing my lunch and dinner before I go to the school in the morning, and I am carrying both around with me all day. Sometimes I am lucky enough to be in a class that has a fridge or a microwave, but most days my meals stay with me in my bag. I am seriously over carrying a cold-cuts sandwich or PB&J. So I am now on the hunt for recipes that will last all day and do not require heating (or refrigeration, preferably). The only exception I am willing to make is for soup, and only because I have a kick-butt camping thermos that would probably keep soup surface-of-the-sun hot for days if I chose. Ok... Maybe not that hot, but it keeps it nice and toasty warm for at least 10 hours. More than enough time!

To start things off, here is the first recipe I am going to try:
Ham, Cheese, and Spinach "Crustless" Quiche*
Serves 6. Approximately 180 calories per serving.

2 large eggs
1/2 C liquid egg whites
1 5-oz can evaporated milk
2 t Dijon mustard
1/2 t salt
1/4 t ground black pepper
1 10-oz box frozen spinach, thawed and drained
1 6-oz chunk ham, diced
1/4 t Mrs. Dash Garlic & Herb blend
3/4 C grated part-skim Swiss cheese

Preheat oven to 400 degrees

Spray a 9-inch pie plate with non-stick spray

Whisk eggs, egg whites, milk, mustard, salt, pepper in a medium bowl. Add ham, spinach, Mrs. Dash, and cheese. Pour mixture into pie plate and back 25-30 minutes. Remove and let rest for 5 minutes. Cut into 6 wedges and serve.

*This recipe is a variation on a section found in the Perfect Recipe for Losing Weight & Eating Great by Pam Anderson

Wednesday, September 21, 2011

This Blog is Not Dead!

Or even forgotten. But I kind of don't have an oven or stove at the moment, so my recipe testing is a little limited! Ok, so maybe that's not a totally valid excuse seeing as my oven just broke a week ago and my last post was MONTHS ago... Shut up. I really need to get more organized with that.

Ok, goal for THIS blog, find new and awesome recipes to share ASAP. Wish me luck! ;-)

Tuesday, July 12, 2011

Italian Tomato Chicken

Italian Tomato Chicken
Serves 4. Each serving is approximately 90 calories.
8 oz boneless, skinless chicken breast
1 15 oz can diced tomato
1 C frozen 3 pepper and onion (I used Kroger Recipe Beginnings)
2 T sun-dried tomato vinaigrette
1/4 C banana pepper rings

Put all ingredients in a crock-pot and cook on low for 6-8 hours. Use 2 forks to shred chicken. Enjoy!
I served mine over whole wheat rotini. Yum!

Sunday, April 17, 2011

Buffalo Chicken Salad!

I have to tell you, I love me some spicy food. I put the southwest Mrs. Dash on almost everything. One of my major dieting weaknesses has always been hot wings. So, when I saw the Buffalo Chick'n Salad in the Hungry Girl 200 Under 200 cookbook, I knew it was something I was going to have to try. I didn't follow her recipe exactly (partly because I was missing a few ingredients), but I think it turned out wonderful! You try it and let me know what you think. And of course, feel free to swap out the Frank's Red Hot sauce for your personal favorite sauce. Frank's is what the original recipe called for, and I happen to like it better than anything else.(Except Chipotle Tabasco. Love that stuff... hmmm, may have to try that next time!)

Buffalo Chicken Salad Serves 6
Each serving is approximately 101 calories

1 T Frank's Red Hot Original Sauce
3 T Light Miracle Whip
3 T Light Ranch dressing
2 T grated Parmesan cheese
1 12oz can chicken breast in water, drained
1 large carrot, diced
1 large stalk of celery, diced

Mix hot sauce, miracle whip, ranch dressing, and Parmesan together in a medium bowl. Add chicken, carrot, and celery. Stir to combine. Enjoy!

Wednesday, April 6, 2011

Spinach Quiche

My friend and I are working together, both at a store and on our weight loss. So we are taking turns bringing breakfast and lunch. Tomorrow is my day to bring breakfast, so this is what I made. I even took a picture this time!

Spinach Quiche Makes 8 Servings
Each serving has 176 calories

1/2 C chopped spring onions
1/2 C chopped onions
16 oz frozen spinach, thawed
1 T Garlic powder
4 eggs
4 egg whites
1/2 C fat-free cottage cheese
1 1/2 C shredded cheddar cheese
1/2 C shredded pepper jack cheese
salt and pepper

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.

Sautee onions in a nonstick pan. Add thawed spinach and garlic. Cook until most of the moisture is gone.

In a large bowl, beat eggs and egg whites. Add cheeses and salt and pepper to taste. Stir in spinach mixture.

Pour mixture into prepared pan. Bake for 30 minutes. Enjoy hot, cold, or room temperature.

Sunday, April 3, 2011

Roasted Vegetables

Roasted Vegetable Medley
serves 8, about 45 calories a serving

Non-stick spray (Pam)
2 T Mrs. Dash Original Blend
1 eggplant, cut into rounds
2 zucchini, cut into coins
4 small squash cut into coins
1 medium onion, chunked
1 bundle of asparagus (about 1lb)

Preheat oven to 350 degrees.

Spray the inside of a gallon zip-top bag with the non-stick spray. Put seasoning into the bag, seal, and shake. Add the vegetables, seal, and shake again.

Pour onto a baking sheet. Bake for 15 minutes.

**This method can also be used with potatoes. If you do that, parboil them for about 20 minutes, then bake.

Doyle's Foil Mushrooms

Doyle is my uncle. One summer he made these mushrooms and it's the ONLY way my little brother will eat them. It's super simple and so yummy!

Doyle's Foil Mushrooms
makes 4 servings, about 15 calories each.
8oz mushrooms (I used a combination of button and baby bellas), cut in large chunks
4 T of Kraft Free Italian Dressing

Toss mushrooms and dressing together in a bowl. Fold into a large piece of aluminum foil. Place foil packet in a 350 oven or on preheated grill. Cook for about 10 minutes. Enjoy!

Monday, March 21, 2011

Pepita Granola

What? Another recipe so soon?? Yes, I know! This recipe is my own little take on a few different granola recipes. It's probably not the HEALTHIEST recipe ever, but it's not horrible. Besides, a quarter-cup of granola is a lot of granola! Anyway, here it is.

Pepita Granola makes 16 1/4-cup servings or 64 tablespoons
Each 1/4-cup serving is about 150 calories or 1 tablespoon = 38 calories

6 T light brown sugar
1/2 C whole almonds
1/4 C pepitas (pumpkin seeds)
3/4 t kosher salt
3 C old-fashioned oats
1/4 C vegetable oil
3 T maple syrup
3 T honey

Preheat oven to 250*.
In a large bowl, combine brown sugar, almonds, pepitas, salt and oats. Stir to combine.
Add oil, syrup, and honey. Stir again.
Pour out onto a baking sheet with a lip. Bake for 1 hour and 15 minutes, stirring every 15 minutes.
Allow to cool and store in an air-tight container.

Saturday, March 19, 2011

I'm Baaaaaack!

Ok, so I haven't posted over here in forever. Please forgive me. But I have a new recipe for you! Back-story first! Ok, so my boyfriend and I go to movies all the time. Seriously. All. The. Time. And I can usually be pretty good about my movie snacks. I've started sneaking in carrots and celery or other healthy snacks (instead of sneaking in unhelathy snacks), but I have a serious weakness for popcorn. There's just something about movies and popcorn! Anyway, I've been looking for something I could make and sneak that would satisfy the urge, other than just a bag of popcorn. That being said I found this recipe!

Party Poppin' Trail Mix Makes 5 servings
1 serving is 118 calories

2 C 94% fat-free kettle corn popcorn
1 C puffed corn cereal
1/2 C Fiber One Original cereal
2 oz chocolate covered soy nuts
1 oz dehydrated fruit (NOT DRIED FRUIT!)

Combine all ingredients. Ta-da!

**Sometimes I'll substitute almonds or pistachios for the soy nuts. And I know that you can find the dehydrated fruit at Target. In my local store it's with the nuts and trail mixes.

Sunday, January 9, 2011

Shrimp Gumbo

Shrimp Gumbo Makes 6 Servings

¼ c all-purpose flour
1 T butter
1 c chopped onion
1 c chopped green bell pepper
½ c diced celery
2 cloves garlic, minced
3 c low sodium chicken broth
1 14.5 oz can diced tomatoes, drained and rinsed
1 c diced okra
1 t cumin
½ t paprika
½ t dried thyme
½ t dried oregano
¼ t salt
¼ t black pepper
1/8 t cayenne pepper
14 oz uncooked shrimp

1. Sprinkle flour over bottom of a small pie plate. Toast at 400 degrees for 15-20 minutes, until golden brown. Stir once or twice during cooking time. Remove from oven, transfer to a small bowl and let cool.

2. Melt butter in a large non-stick saucepan over medium-high heat. Add onions, green pepper, celery, and garlic. Cook and stir until the vegetables begin to soften, about 3 minutes. Stir in toasted flour and cook for 1 minute.

3. Add broth and mix well. Add drained tomatoes, okra, cumin, paprika, thyme, oregano, salt, pepper, and cayenne. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

4. Add shrimp and simmer for 5 more minutes, until shrimp is cooked through.

5. Serve with rice.

Saturday, January 8, 2011

Cranberry Vanilla Rice Pudding

Cranberry Vanilla Rice Pudding Serves 6
One Serving is 204 calories.
1/4 C dried cranberries
4 1/2 C 2% milk
1/3 C sugar
1 t orange zest
pinch of salt
1 t vanilla extract

*Place the dried fruit in a small bowl, cover with hot water, and set aside.
*In a medium saucepan set over medium heat, combine the milk, rice, sugar, zest, and salt and bring to a simmer, stirring frequently.
*Reduce the heat to low and simmer gently until the rice is very tender and the pudding is creamy, stirring occasionally, for about 35-40 minutes.
*Remove from heat. Drain the dried fruit and mix into the rice along with the vanilla extract. Transfer to individual ramekins or a large serving bowl. Serve warm or refrigerate and serve chilled.

Wednesday, January 5, 2011

Mock Alfredo with Chicken and Peas

Mock Alfredo Makes 4 servings
16oz pasta, uncooked
2 T butter
1 clove garlic, minced
1-1/2 C 2% milk
1-1/2 T all-purpose flour
1/4 C grated Parmesan cheese
1/2 t dried Italian seasoning
1 C chopped rotisserie chicken
1/8 C plain yogurt
3/4 C frozen peas

*Cook pasta according to package directions, drain and return to pot.
*While pasta is cooking, prepare sauce. Melt butter in a medium saucepan over medium heat. Add the garlic and saute for 1 minute. Mix the milk and flour together until smooth. Add to garlic. Increase heat to medium-high. Cook until mixture is bubbly and thickened, about 4-5 minutes.
* Reduce heat to low. Stir in Parmesan cheese and Italian seasoning.Cook 1-2 minutes. Stir in chicken, yogurt, and peas. Cook until heated through.
*Pour sauce over pasta and toss to coat.
***This recipe is a take on Eenie Meenie Fettuccine, which can be found in LooneySpoons by Janet and Greta Podleski. That version calls for tuna, sour cream, and basil instead of the chicken, yogurt, and Italian seasoning. I had a rotisserie chicken left over and I didn't have any sour cream or basil. I improvised and it was still yummy!

Tuesday, January 4, 2011

Cocoa-Banana Cake

Cocoa-Banana Cake Makes 16 Servings
Per serving:185 Calories (25% from fat), 5.1g fat, 2.1g saturated fat, 3.2g protein, 32.g carbs, 0.8g fiber, 9mg cholesterol, 183mg sodium
2 C all-purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1 C sugar
1/2 C egg substitute, or 2 eggs
1/4 C butter or margarine, softened
1 C mashed, ripe bananas
1/2 C low-fat sour cream
1 t vanilla
1/2 C mini chocolate chips

*Preheat the oven to 350. Spray a 9x13 pan with non-stick spray and set aside.
*Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
*In a large bowl, beat together sugar, egg substitute, and butter with an electric mixer. Add bananas, sour cream, and vanilla. Beat until smooth.
*Gradually add flour mixture into the banana mixture, beating after each addition. The batter will be thick. Fold in the chocolate chips.
*Pour the batter into the prepared pan and spread evenly. Bake for 25-28 minutes, or until it passes the toothpick test. Cool completely on a cooling rack. Cut into 16 pieces and store in an airtight container.
***This recipe is actually Copabanana Cake from Crazy Plates by Janet and Greta Podleski.

Another Blog?

I thought this might be a little easier to manage. This way I can label the different recipes and such. I hope it doesn't get too confusing... I promise it will make sense once I get going!

Much love!