Open Face Turkey Melt

The following recipe is 100% Weight Watcher Power Foods

Ingredients

  • Sandwich thin
  • Boar's Head Honey Roasted Turkey (1 slice per sandwich slice)
  • Fat-free ricotta cheese
  • Fat-free shredded cheddar cheese

Directions

  1. Lightly toast the sandwich thin.
  2. Spread about 1/4 c. fat-free ricotta cheese onto the sandwich thin.
  3. Lay 1 slice of turkey on each slice of bread.
  4. Cover with shredded cheese.
  5. Toast in the toaster oven for about 5 minutes or until cheese is melted. If you don't have a toaster oven, set your oven to broil and just check on it ever few minutes to make sure it doesn't burn.
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Posted on January 14, 2014 .

Honey Apple Porkloin

Yields 4 servings

Ingredients

  • 100% natural apple juice
  • 1 apple, sliced thin
  • 1 pork tenderloin
  • Honey
  • Cinnamon  

Directions

  1. Marinate the pork tenderloin in  about 3 cups of apple juice. I put mine in a small casserole dish and left it in the fridge all day while I was at work.  
  2. Set the oven to 350. 
  3. While your oven is preheating, throw the pork into a skillet with a bit of olive oil and brown the outside. This will make it nice and crispy after it bakes.
  4. Once the outside is white, take the pork off of the skillet and place onto your baking dish.
  5. Make slits in the pork tenderloin that go about 3/4 of the way through. I made my slits about 1 inch apart.
  6. Place the apple slices in the slits. I put one apple slice per slit.
  7. Before placing in the oven, drizzle with honey and sprinkle a little bit of cinnamon on top. 
  8. Bake in the oven for 45 minutes-1 hour. You don't want the pork to be tough and overdone, but make sure it's cooked through. 
  9. Serve with a green veggie and some sort of bread with honey and butter.  
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I made mine in the oven, but you could definitely do this in the crockpot.

I served this with zucchini squash and sweet potato rolls. It was the perfect pairing, and it was a very healthy and well balanced meal. 

Recipe adapted from this blog. 

Posted on October 16, 2013 .

Potato & Corn Chowder with Cornbread Waffles

Yields 6 servings of chowder and 6 waffles
Potato & Corn Chowder: 230 calories
Cornbread waffles: 332 calories

Ingredients (for the Potato & Corn Chowder)

  • 3 cans of sliced potatoes, drained (or you can slice the potatoes yourself) 
  • 2 cans creamed corned
  • 1 lb. 93% or 99% fat free ground turkey (you can use ground beef or chicken, or even use sausage if you want) 
  • 1 tsp. Paprika  
  • 1 tsp. Basil
  • 1 tbsp. whole wheat flour (optional, use if chowder needs thickening at the end) 
  • Salt and pepper to taste  

Directions  (for the Potato & Corn Chowder)

  1. Brown ground turkey (or other meat) in a skillet with a little bit of olive oil.  
  2. In a large pot, pour in creamed corn and potatoes. Let simmer over heat until barely boiling.
  3. Once turkey is cooked, add to the large pot.  
  4. Add in additional spices and stir well.  
  5. If it needs thickening, add a tbsp. of flour.  
  6. Serve over cornbread waffles

Ingredients (for Cornbread Waffles) 

  1. 2 packages of cornbread mix (I used Jiffy) 
  2. 2 eggs
  3. 2/3 c. skim milk

Directions (for Cornbread Waffles) 

  1. Follow directions on the box.
  2. Once you've mixed everything together, use a waffle iron and make the cornbread waffle just like you would a regular waffle.  I used a ladle full per waffle.
  3. Let cook on the waffle iron for about 2 minutes per waffle. This may vary depending on how hot your waffle iron is. 
  4. Serve with Potato & Corn Chowder. 

This recipe was so easy. It took about 20-30 minutes to make everything and it was really filling. We had a friend over for dinner, and it was great to serve to a guest. Oh, and it's husband approved, which is hard to come by with soups and chowders!

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Recipe adapted from Mix and Match Mama's blog.  

Posted on October 11, 2013 .

Squash and Chicken Pasta

Yield: 8-10 servings
290 Calories per serving (based on 8 servings)

Ingredients

  • 1 Box penne pasta (I used Hidden Veggie for a little bit healthier version) 
  • 1 lb. boneless, skinless chicken breast
  • 2 c. sliced zucchini  
  • 2 c. sliced summer squash
  • 1 box frozen butternut squash, defrosted
  • 1/2 c. chicken stock
  • 2 tbsp. flour (I used whole wheat flour) 
  • 2 tbsp. milk (I used skim milk) 
  • 1 garlic clove
  • Basil (optional) 
  • 2 Bay leaves (optional) 
  • Salt and pepper to taste

Directions

  1. Begin boiling water for your pasta. I added in my bay leaves as the water started to boil. Cook pasta according to the directions on the box.
  2. Dice chicken and sauté  until cooked through. Once the chicken is done, reduce heat, and set aside.
  3. Slice zucchini and summer squash and cook in a large skillet with a little olive oil. Add in garlic. Add in butternut squash and mix everything well. I added in my basil and salt and pepper at the point too.  
  4. As the squash is almost done, turn the chicken back up to a medium heat and add chicken stock. Once it begins bubbling, add flour and milk to making your roux.  
  5. Whisk the roux in with the chicken until it thickens.  
  6. Combine chicken and roux in with the squash into the large skilled.  
  7. Once the pasta is cooked, drain and add in with everything else.  
  8. Mix everything together well, add a little bit more salt and pepper if you need it, and serve. 
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This dish is pretty simple, and it's perfect for a chilly fall night. For our family, it's great because it's very flavorful, and it gives Jason the pasta and chicken, but I'm able to add a lot of veggies in. Since there's so much flavor, he doesn't really notice the veggies that much, which is my goal :)

It's also filling, and for less than 300 calories per serving!  

Enjoy! 

Posted on October 9, 2013 .

Southwest Zesty Salad

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Yield: 5-6 Servings as a side, about 4 as a meal

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1/4 c. red onion, diced
  • 1 tbsp. lime juice
  • 1 dash of sea salt
  • 1 Hass Avocado, diced
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of diced tomatoes, drained
  • 1/2 c. cooked salad shrimp
  • Sea salt
  • Pepper
  • OPTIONAL: Mrs. Dash Fiesta Lime seasoning
  • OPTIONAL: Mrs. Dash Southwest Chipotle seasoning
  • OPTIONAL: Club crackers

Directions

  1. In a small bowl, combine EVOO, red onion, lime juice, and sea salt. Mix and set aside in the refrigerator for about 10 minutes.
  2. Cook your shrimp. I poured a bag of frozen shrimp into the skillet over medium heat for about 15 minutes. Every few minutes I'd go and flip them, but they cook pretty easily while you put together the rest of the salad.
  3. In a large bowl, combine avocado, black beans, corn, and tomato. Stir well. 
  4. Pour in onion mixture to the large bowl. Stir well. 
  5. Add salt, pepper, and additional seasonings.
  6. Once your shrimp are cooked, drain the water, add a little salt, pepper, and maybe some Fiesta Lime seasoning. Pour shrimp into the large bowl. Mix well.
  7. Let your salad chill in the refrigorator for a few minutes (about 5 minutes?), or until the shrimp are cool. 
  8. Serve on Club crackers, in a tortilla, with chips, or eat it with a fork by itself!
Posted on August 13, 2013 .

BBQ Chicken Flatbread

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BBQ Chicken Flatbread

Yields: 1 Serving

Ingredients

  • Flatout Spinach Flatbread
  • BBQ Sauce
  • 3 oz. cooked chicken, diced
  • About 1/4 c. of shredded, reduced fat cheese

Directions

  1.  Preheat the oven to 450 degrees.
  2. Cover a cookie sheet with foil and spray cooking spray on the foil.
  3. Lay your flatbread on the foil and spray the top with a little bit of cookie spray.
  4. Put 1-2 tbsp. of BBQ sauce on the flatbread and spread around.
  5. Spread your chicken around on the flatbread. 
  6. Sprinkle with cheese.
  7. Bake in the oven for 7-10 minutes. Keep an eye on it. You'll want the edges to almost look burned. That's how you know it's crispy. 
  8. Enjoy!
Posted on June 24, 2013 .

Curry Quinoa Salad with Chicken

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Curry Quinoa Salad with Chicken

(recipe adapted from here)
Yields 3-4 servings

Ingredients:

  • 1 tsp. olive oil
  • 2 tsp. curry powder
  • 1  garlic clove, crushed
  • 1/4 c. uncooked quinoa
  • 1 c. water
  • 3/4 teaspoon salt
  • 1  diced peeled ripe mango 
    • I can't cut a mango to save my life so I used 2 of the little cups of fruit and just drained out all of the liquid first
  • 1 lb. chicken 
    • I used Tyson's frozen grilled chicken strips and put them in the crockpot for 4 hours with a little bit of curry powder. About half the bag was the perfect amount
  • 2-4 c. baby spinach (or whatever lettuce you want to use)

Directions:

  1. Heat oil in a medium saucepan over medium-high heat. Add curry powder and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely. While doing this, pull chicken out of the oven or crockpot and let it cool as well.
  2. Add mango and chicken to cooled quinoa; toss gently.
  3. Combine cucumber, mint, and yogurt in a small bowl; stir well. Divide spinach evenly among plates, and top each serving with about 3/4 cup quinoa mixture. I added a little bit of feta cheese and paired with a light raspberry vinaigrette.
Posted on June 13, 2013 .

Three Cheese Mac n Cheese

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Three Cheese Mac n Cheese

(makes two servings, double recipe for four servings)
331 Calories per serving

Ingredients

  • 1 box Kraft Whole Grain Mac and Cheese
  • 1/4 c. 2% cottage cheese
  • 1/4 c. skim milk
  • 1/4 c. shredded cheddar cheese
  • 1/4 c. shredded mozzarella cheese
  • 3 tbsp. I Can't Believe It's Not Butter
  • 2 slices whole grain bread

Directions

  1. Make mac n cheese according the the box directions. 
  2. While the regular mac n cheese is cooking, toast both pieces of bread. Once they're toasted crumble them in a skillet and stir in 1 tbsp. melted butter (or I Can't Believe It's Not Butter).
  3. Once the mac n cheese is done, add the rest of the butter and add the 2% cottage cheese and stir until melted down. 
  4. Add milk, stir, add both cheeses, and stir well.
  5. Put your mac n cheese in a casserole dish and top with the bread crumbs. 
  6. Place in the over and turn on the broiler. Broil for about 5 minutes, or until the top is crispy.
Posted on October 12, 2012 .

Mommy's Chicken Pot Pie

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Mommy's Chicken Pot Pie

(4 large servings, more servings if you have another side dish)
635 calories per serving

Ingredients

  • 1 lb. diced chicken
  • 2 small cans 98% fat free cream of chicken soup
  • 1/2 bag of mixed veggies (carrots, green beans, peas)
  • 2 pie crusts (one package)
  • Salt and Pepper to taste

Directions

  1.  Dice 1 lb. of chicken and cook it in a skillet. 
  2. Once the chicken if finished, throw in the veggies and both cans of soup. Stir and let simmer on the stove.
  3. Preheat oven to 450 degrees (unless otherwise specified on the pie crust package).
  4. While the mixture is simmering, lay the first pie crust in your pie plate. 
  5. Fill the pie crust with the mixture. 
  6. Cover the mixture with the second pie crust and press the edges together.
  7. Bake for 20 minutes, or until the top is a little bit brown.
Posted on October 11, 2012 .

Chicken Roll Ups

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Chicken Roll Ups 

(adapted from Dashing Dish recipe)

Ingredients:

for the chicken
  • 1/2 lb. boneless, skinless chicken breasts
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 tbsp. lemon juice
  • 1 tbsp. EVOO
  • 2 tbsp. water
for the Tzatziki sauce 
  • 1/2 c. 0% fat plain Greek yogurt
  • 1/2 medium cucumber, grated and squeezed dry
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1 tsp. lemon juice  
for the pita toppings
  • High fiber/low carb tortillas (or pita) 
  • Reduced fat feta cheese, crumbled

Directions:

  1. Place all of the ingredients for the chicken in the crock pot and cook on low for 6-8 hours.
  2. To make the sauce, start by grating the cucumber over a small bowl. Blot the excess moisture with a paper towel until dry.
  3. Add the yogurt, garlic, salt, and vinegar to the grated cucumber. Whisk until everything is well combined. Cover and refrigerate until serving (I put mine in a medium sized mason jar and kept the excess for other meals).
  4. Place one sliced chicken breast onto each tortilla or pita bread. Top each with 1/4 cup yogurt mixture, feta, and onion if desired. Roll pita over chicken, and enjoy!
Posted on July 10, 2012 .

Chicken Skillet

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 Chicken Skillet 

(adapted from Betty Crocker recipe)

Yields 4 servings

Ingredients

  •                                             1 tbsp vegetable oil
  • 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 diced red peppers 
  • 1/2 chopped red onions
  • 1 can reduced sodium black beans, rinsed and drained
  • 1 cup Old El Paso® Thick 'n Chunky salsa
  • 1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
  • 4 oz. low-fat shredded Cheddar cheese 

Directions

  1.                                                                                                                 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  2.                                                                                                                 Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
  3.                                                                                                                 Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted
Posted on July 10, 2012 .

BBQ Chicken Biscuits

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 Chicken Biscuits (Morales Style)

Ingredients

  • 1 lb. boneless skinless chicken breasts, diced
  • 1/2 c. BBQ sauce (I use Sonny's Mild & Sweet because it's Jason's fav)
  • 1-2 cans of Pillsbury biscuits
  • Nonstick cooking spray
  • 1/2 c. shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F. 
  2. Dice and sautéchicken in a skillet. 
  3. While the chicken is sautéing, open the can(s) of biscuits and spray a regular sized muffin pan.
  4. Smash the biscuits until they're pretty flat and lay them in the muffin pan. They shouldn't fill the whole thing, but they should cover the bottom and come up about halfway around the sides. 
  5. Mix in BBQ sauce with sautéed chicken.
  6. Scoop about 4-5 pieces of chicken into the middle of each biscuit in the muffin pan. 
  7. Put in the oven for about 7-8 minutes. 
  8. Pull out of the oven and sprinkle cheese on top. Cook for another 1-3 minutes or until cheese is melted.
Posted on May 15, 2012 .

Three Cheese Ziti Bake

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Three Cheese Ziti Bake 

(or, Three Cheese Pasta Bake)

Ingredients

  • 3 c. cooked whole wheat penne pasta
  • 1 c. fresh spinach leaves
  • 1 lb. lean ground turkey
  • 1.5 jars three cheese marinara sauce
  • 2 oz. 1/3 less fat cream cheese, softened 
  • 1 c. shredded mozzarella
  • 1 tsp. basil
  • 1 tsp. oregano 
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 c. Parmesan cheese

Directions

  1. Preheat oven to 375. Spray a large casserole dish with non-stick cooking spray. Cook pasta according to package directions.
  2. Meanwhile cook ground turkey in a large nonstick skillet, until meat is cooked through, (no longer pink). Stir in cream cheese, crushed tomatoes, spinach, and spices and turn off heat. When pasta is done, pour into a colander to drain. Add pasta to sauce mixture.
  3. Pour everything into prepared casserole dish, and sprinkle mozzarella over the pasta. Cover casserole dish with foil. Bake for 15 minutes, remove foil, and bake an additional 5-7 minutes, or until mozzarella is melted.
Posted on May 14, 2012 .