Thursday, March 29, 2012

Mediterranean Chicken Kebab Salad


Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.


Last week I got tickets to see the Dr. Oz Show live in the city, talk about a fun day! After, I had lunch with my friend at a Turkish restaurant and I fell in love with their Shepard's salad. They served it with fresh grated feta on the side and fresh lemon, I don't think I'll have feta any other way now. I savored that salad and took notes so I wouldn't forget it.


Today, I fell in love with it all over again. 


The fresh flavors of the lemon, a hint of dill, cucumbers, tomatoes with the grilled chicken makes a wonderful main dish salad, perfect for lunch or dinner. If you want to make it more substantial you could serve it in a pita. I went with real feta, I'm not a fan of the chalky taste in reduced fat feta and a little goes a long way.


Photo above served with skinny tzatziki sauce. (Pita not included in nutritional info)


A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad! To make this Paleo-friendly, leave the cheese out,



Click Here To See The Full Recipe...

Tuesday, March 27, 2012

Skinny Passover Matzo Pizza


A matzo cracker makes a great base for a pizza that kids and adults will love! Top it with your favorite vegetables and cheese and you have yourself a quick meal.

I love making pizza's out of just about anything, my daughter will eat just about anything if I top it with sauce and cheese (yup, even zucchini pizza). A while back I posted a recipe for my favorite quick Lavash Pizza and someone commented how they do the same with Matzo so when I got requests for Passover recipes, this was the first thing that came to mind.


I personally love red onions and olives on my pizza, but you could slices of bell pepper, baby spinach, mushrooms... you name it! For my daughter I kept it basic, sauce and cheese and she loved it!


Click Here To See The Full Recipe...

Monday, March 26, 2012

Baked Eggs with Wilted Baby Spinach


Crazy Spring weather we are having... it's hot, cold, warm, cold again! Today there's a slight chill in the air and the wind is whistling through my windows. Perfect morning to turn my oven on for this simple breakfast of baked eggs with wilted baby spinach. High in vitamin A, C, Folate, Manganese and Potassium.

If you don't have Asagio cheese you can use Parmesan cheese or even feta cheese. I've also used frozen organic spinach in a pinch and it works out just fine. You can use any leafy green vegetable you desire, kale or chard would also make great options.

If you want to do this all on the stove, you can easily make 4 wells in the wilted spinach in a large pan and drop the eggs into each one, then cover and cook on low until the eggs are set.


Click Here To See The Full Recipe...

Sunday, March 25, 2012

Skinny Coconut Cupcakes


A quick and easy coconut cupcake made with a box white cake mix as a base. No butter or oil was used in this recipe, I simply swapped out the oil for light coconut milk and apple sauce. Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!

And to give it an Easter vibe, don't you just love these adorable Cadbury mini-eggs! Completely optional, but fitting for the Easter Holiday. If you're a coco-NUT like me, you'll just love these!


If you prefer baking from scratch, try these Pineapple Zucchini Cupcakes made with coconut flakes... amazing! And if coconut isn't your thing, these Pineapple Bliss Cupcakes are one of my most popular desserts and are so simple to make. Enjoy!


Click Here To See The Full Recipe...

Friday, March 23, 2012

Pasta with Asparagus


It's a simple dish but a wonderful way to enjoy asparagus which is in season right now. 

The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding.

Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.

This makes a great side dish or lunch, or you can increase the pasta to 8 oz for a meatless main dish adding a little more pasta water as needed for 7 points plus per serving.

Click Here To See The Full Recipe...

Wednesday, March 21, 2012

Roasted Prosciutto Wrapped Asparagus Bundles


Nothing says Spring like the sweet taste of asparagus! Wrap it in prosciutto for a simple yet elegant side dish, perfect for Easter.

I got this idea from Rachel Ray only her version was with bacon. Prosciutto is a little fancier and I loved how the flavors combined. I enjoyed a bundle with a poached egg for lunch and it was divine, great for brunch!

You can easily double or triple this and assemble them ahead. Can you make them without the prosciutto? ... sure! Just sprinkle with a little salt and lay them flat on the baking sheet, you can use the same cooking time.


Click Here To See The Full Recipe...

Tuesday, March 20, 2012

Skinny Texas Cheese Fries


Guiltless cheesy seasoned fries topped with bacon, jalapeños and scallions served with a cool homemade low-fat buttermilk ranch on the side.

Folks... this is sooooo good!! Pure comfort food!!


So when it's cheese fries you are craving, make them yourself and you'll save hundreds of calories and have better portion control preparing it yourself. A half order at Chili's is a whopping 1260 calories and 89 grams of fat, yikes!!

This recipe is a serving for two, if you want to make this into a meal, why not serve a large fresh garden salad on the side, with more ranch dressing! You'll have those carbs you crave and feel completely satisfied. 

I left the skin on for added fiber, and I opted to use a full fat cheddar so that the cheese melts beautifully, I just used less of it and I think it was perfect. if you prefer using reduced fat cheese, Cabot and Sargento are two brands I like to use.




Click Here To See The Full Recipe...

Monday, March 19, 2012

Insanely Good Blueberry Oatmeal Muffins


Yes, these muffins are insanely good! Hard to believe they are low fat. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.

Someone shared their oatmeal muffin recipe with me which was the base for this recipe, but I played around with the ingredients and made some modifications to make it over-the-top good! My husband said they were the BEST blueberry muffins he ever tasted, and my two year old thought they were cupcakes. Sadly, they are all gone now so I guess I'll have to whip up another batch next weekend.

Think of the variations you can come up with replacing the blueberries with raisins, apples or even chocolate chips!


Click Here To See The Full Recipe...

Thursday, March 15, 2012

Carrot-Date Energy Ballz






















Right now in the valley of the sun it smells sickly sweet like orange blossom heaven. It only last for a few short days when the dozens of orange trees that line so many streets here in Arizona start to bloom. The petite white flowers make me swoon as I drive home from work taking in deep breaths of the fragrant, cool March air. Add that to the brilliant multi colored desert sunsets behind the darkening mountains that surround us here and I am in euphoria.






It makes me miss one of my closest and dearest friends, Becky. She went to school with me here in Phoenix many, many years   not to long ago and the blooming orange trees were one of her most favorite things. She moved back to her home town of Indianapolis shortly after we graduated but she keeps coming back here to visit me as often as life permits...... usually around orange blossom season. I so do wish I could bottle up natures most perfect fragrance for her.




PHOTO CREDIT




I'm glad that this no-cook, no-fuss sweet and healthy snack that I'm going to share with you has orange zest in the ingredient list, otherwise my little story would seem superfluous, because I always have a well thought out point to my ramblings and didn't want to throw you all off......  errrr.


I just love healthy grab-and-go snacks, especially when they take all of 10 minutes to throw together. I cringe when I see people with all of the boxed, processed "health" snacks in their carts and wonder if they really believe that they are healthy and convenient.

I found this recipe on Skinny Jeans Food and was pleasantly surprised at how amazing these little snacks were. I was a bit skeptical about the raw oat thing but they turned out to be one of our new favorite snacks. Sweet, simple and the orange zest really made the flavors POP.







Eight ingredients, THAT'S IT!




Using a food processor to finely shred your carrots is key to getting the ballz to stick together.



Chia Seeds are an excellent source of fiber, fatty acids, proteins, vitamins, and antioxidants. They are also the richest source of Omega-3 fatty acids among non-marine whole food items





I used barley oats instead of regular oats because they were in my freezer but after doing some research it seems that barley oats are higher in {nutritional} calories and a bit lower in fiber and protein than regular oats. So unless someone knows of a good reason other than to help your teenage wrestling champion put on some weight than I'm going to stick with regular whole oats next time.





Grind the oats to a fine consistency in your food processor.






Silvia at Skinny Jeans Foods named these wonderful goodies Amaze Ballz  and  fittingly so. I enjoyed them at work for an afternoon pick me up and just two of them kept me satisfied until dinner.  I brought a couple with me hiking for an energy boost and packed them in kids lunch boxes for a fun surprise.





Skinny Foods site is dedicated to single serving portions for those of you without an army to feed. I obviously had to double this recipe. They didn't last long between school snacks and me grabbing a couple every day to take with me on my adventures. Next time I will make even more as they keep well in an airtight container in the refrigerator.


Amaze Ballz


1/2 cup rolled oats
5 medjool dates (the organic ones at whole foods are amazing!)
7 walnut halves, chopped
1 TB chia seeds
zest of one orange
1/2 TB maple syrup
1/2 ts vanilla extract
1 carrot, grated

Pour the rolled oats in the food processor and chop until finely ground. Remove the pit of the medjool dates, and chop them with a knife. Add piece by piece to the ground oatmeal flour (so that they distribute better). Process long enough that the mix starts to get sticky. Now add the remaining ingredients, and processes until the mix comes together (quite a sticky dough). Take small portions and roll them between your hands in a ball like shape. Store in the fridge! Enjoy!

1 amazeball: 54kcal











This post is linked to:

For the Kids Friday

Crock Pot Corned Beef and Cabbage


St Patrick's day is a few days away, and I'm sure many of you will be enjoying this classic Irish-American dish! I used frozen pearl onions and I used parsnips instead of potatoes to make this easy pea-sy and the results were great!


Making it in the crock pot is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz. 

This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?

Click Here To See The Full Recipe...

Wednesday, March 14, 2012

Rainbow Fruit Skewers with Yogurt Fruit Dip


A healthy snack or dessert for kids and adults alike!

Who doesn't like rainbows, they have a way of bringing out my inner child and making me smile. The pot at the end of this rainbow is quite a treasure, a simple dip made from Greek yogurt and honey, yum!

Serve them at parties, picnics, breakfast or as an after dinner treat. Use whatever fruit is in season anytime of the year!



Click Here To See The Full Recipe...

Monday, March 12, 2012

Baked Parmesan Kale Chips


In honor of St Patrick's Day go green the natural way with this low-fat, low-calorie, low-carb, gluten-free, vegetarian, and antioxidant rich snack.

It cracks me up to see my two year old munching on kale chips and going back for seconds and thirds. Normally when she finds a leafy green vegetable on her plate she picks it out and says "yucky", but with these kale chips, there's something about the texture and flavor that keeps her coming back for more. What surprises me even more is to see my husband (not a kale fan) enjoying them! Give them a try if you haven't had them, you may be pleasantly surprised!


A few tips: I prefer shredded cheese vs grated cheese, add it towards the end so it doesn't fall to the bottom. I used my misto to lightly spray them with oil which helps evenly coat them and get them crispy. If you don't have a misto, use olive oil spray. I calculated them based on one teaspoon of oil, and that's being generous. Don't over-crowd the baking sheet, use two or three sheets so they crisp up.

Click Here To See The Full Recipe...

Sunday, March 11, 2012

Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting


Yes, you read that right, there is ale in the cupcakes and Bailey's in the frosting! I guess it's safe to call these grown-up cupcakes, and boy are they good!!


St. Patrick's Day inspired me to create this skinny adult treat. Pinterest can be such a time suck, but it also sparks creativity. After seeing this chocolate stout cake on Ambrosia Baking, a light bulb lit up in my head. I could mess around with my last chocolate cake recipes and use beer in the mix. I found the Double Chocolate Stout in Trader Joe's, but Guinness would work too.


As for the frosting, I knew I wanted to use Bailey's, but I couldn't imagine just how good they would be when combined.

Folks, this was a big success, so if you have a St Patrick's Day party to go to I highly recommend bringing these. You can double the recipe for more.


Click Here To See The Full Recipe...

Thursday, March 8, 2012

Spinach and Quinoa Salad with Grapefruit and Avocado


This salad is loaded with vitamin C, A, Potassium and good heart-healthy fats!!

There is something wonderful to me about biting into a salad with grapefruit. It's juicy and refreshing and lends a sort of bitter-sweetness to each bite. If you are not a fan of grapefruit this is also great with oranges or you could even do a combination.


Let's talk about quinoa pronounced (KEEN-wah).

It surprises me how many people have never even heard of quinoa. Quinoa is an amino acid-rich (protein) seed from South America with a slight nutty, earthy taste. It's also gluten-free and a great way to add protein to vegetarian diets.

I love using it in soups, in place of rice, but it's also wonderful in salads. It comes in a variety of colors such as orange, pink, red, or black. I found this tri-color variety in Trader Joe's, use whatever variety you wish.

Click Here To See The Full Recipe...

Monday, March 5, 2012

Irish Oatmeal Leek Soup


A classic Irish soup also known as Brotchán Roy, traditionally served during Lent.


When I first discovered Brotchán Roy, otherwise known as the King's Soup, I knew I would love it. It was said to have been the favorite dish of Ireland's celebrated sixth-century spiritual and literary icon, St. Columkille. 


I'm no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats. Even as an adult, I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!

Steel cut oats are loaded with fiber, they are great for your heart and give the soup a wonderful texture. If you don't have steel cut oats, you can use Quaker oats, reducing the cooking time to about 25 minutes. If you're on a gluten free diet, make sure your oats are labeled gluten-free. This is my modified take on the classic, hope you like it!




Click Here To See The Full Recipe...

Sunday, March 4, 2012

Caramelized Onion, Red Pepper and Zucchini Frittata


Caramelized onions, sauteed bell peppers and zucchini combined create a winning egg dish.

Frittatas are very versatile, they can be eaten for breakfast, lunch or dinner if paired with a salad. Cut into small squares, they can be served as an appetizer as well.

This starts on the stove and finishes in the oven. I like to use half eggs, half egg whites to lighten my frittatas yet maintain the taste and texture I prefer and keep the vitamins, iron and nutrients, but if you wish to use all egg whites, that would certainly work.


Note: This has been updated from the archives and slightly modified it to make it even better!

Click Here To See The Full Recipe...

Thursday, March 1, 2012

Skillet Cajun Spiced Flounder with Tomatoes


Cajun spices, tomatoes, onions and peppers give any white fish extra pizazz and a little kick. Super easy and quick!

I try to incorporate fish in my diet at least twice a week, to keep it exciting I like to prepare it in different ways. This recipe is perfect for a busy weeknight meal, you can use any white fish such as sole or tilapia. Serve this with brown rice or quinoa to soak up the delicious sauce.


Note: This recipe was re-posted from the archives for Lent, for your convenience I have labeled all my Lent-friendly Recipes.


Click Here To See The Full Recipe...