Chipotle Turkey Cutlets with Charred Corn Salsa

August 2, 2012

I’m not quite sure why turkey cutlets are hard to find around my area. I get pretty annoyed when I can’t find my turkey cutlets!!! When I do find them I feel like I hit the jackpot! Of course I can never find them when I need them and that goes for this time around as well. So I had to use boneless pork chops. I really wish turkey cutlets would be more readily available but since they are not pork chops will have to do.

Chipotle Turkey Cutlets with Charred Corn Salsa

Yield: 4

No Ratings

Ingredients

1 tablespoon olive oil
1 ½ cups frozen corn, thawed
1 ¼ pounds turkey cutlets
2 teaspoons chipotle chili powder
¼ teaspoon sea salt
4 tablespoons corn oil, divided
1 medium green bell pepper
1 small red onion, diced
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice

Instructions

Char the corn in a cast iron skillet with about 1 tablespoon olive oil. Stir often, until corn has a nice char on it.
Sprinkle the turkey on both sides with chipotle powder and salt. Heat 1 tablespoon of corn oil in a large skillet over medium high heat. Add half the turkey and sauté until cooked through, about 1 ½ minutes per side. Transfer to a plate, cover and keep warm. Repeat with the remaining 1 tablespoon corn oil and remaining turkey.
Add remaining 2 tablespoons corn oil to drippings in skillet. Add bell pepper and onion, sauté for 3 minutes. Increase heat to high and add charred corn. Saute until the green pepper begins to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa to taste with salt and pepper; transfer to a medium bowl. Return the turkey to the same skillet and reheat for about 1 minute. Transfer to plates and spoon the salsa on top.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 19gSaturated Fat: 3gCholesterol: 56mgSodium: 141mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 37g

Chicken, Asparagus and Broccoli Stir-Fry

August 2, 2012

Let me start out by saying I am not a fan of Asian food, at least not from any of the restraints here. The dishes are usually too salty for my liking. But when I make it at home I absolutely love it! And it doesn’t hurt that it’s super healthy and fairly low in sodium in comparison to what you would get at a Chinese restaurant.

Chicken, Asparagus and Broccoli Stir-Fry

Yield: 4

No Ratings

Ingredients

2 tablespoons Asian sesame oil, divided
2 garlic cloves, chopped
1 bunch asparagus, trimmed and sliced into 1 ½ inch pieces
2 cups broccoli florets
6 tablespoons low sodium chicken broth, divided
1 ¼ pounds skinless chicken breast, thinly sliced crosswise
4 large green onions, chopped
3 tablespoons hoisin sauce
1 tablespoon oyster sauce

Instructions

Heat 1 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Add garlic and stir for about 30 seconds. Add sliced asparagus, broccoli florets and 4 tablespoons of the chicken broth. Cover and cook until veggies are crisp and tender, about 3 minutes. Transfer vegetables to a bowl and cover to keep warm.
Add the remaining 1 tablespoon of sesame oil to the same skillet. Sprinkle chicken with salt and pepper, then add the chicken and green onions to the skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables and the remaining 2 tablespoons of chicken broth. Toss until heated through and evenly coated with sauce, about 1 minute. Season to taste with salt and pepper.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 11gSaturated Fat: 2gCholesterol: 81mgSodium: 539mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 32g

Cheese Tortellini in Light Broth

August 2, 2012

This Cheese Tortellini in Light Broth is an old favorite of mine from Giada’s book Everyday Italian. I’ve been fighting a cold for the last week and was craving something light, simple and easy to make. Being sick I have not been up for cooking much and I was getting tired of all the takeout Craig was bringing home, and wanted something home cooked. I then remembered this recipe, and on Easter Sunday mustered up enough energy to make it to church and then head over to my local Trader Joe’s to pick up the small list of ingredients for this soup. With just 5 ingredients you can prepare this soup when you are not feeling so great, or for a quick dinner after work, or anytime you are in need of a quick and tasty meal. Feeling better already 🙂

Cheese Tortellini in Light Broth

Yield: 4 servings

No Ratings

Ingredients

4 cups homemade or organic chicken broth
1 12-ounce package cheese tortellini
½ teaspoon fresh ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon chopped fresh Italian parsley

Instructions

Pour broth into a large saucepan. Cover and bring to a boil. Add the tortellini and ½ teaspoon pepper. Cover partially and simmer over medium heat, stirring occasionally. Cook until the tortellini is al dente, about 7 minutes.
Ladle soup into serving bowls and top with Parmesan cheese and fresh parsley.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 5gSaturated Fat: 4gCholesterol: 45mgSodium: 547mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 17g

Adapted from Everyday Italian by Giada De Laurentiis

Black Beans and Rice with Chicken and Apple Salsa

August 2, 2012

I am always pleasantly surprised when I mix fruit with savory meals. It’s hard for me to grasp food that’s usually meant for sweet dishes going into savory dishes. Slowly but surely, that way of thinking is diminishing as I am branching out and trying new things I wouldn’t normally eat.

This recipe comes from Bon Appetit magazine the January 2012 issue. I changed it up just a tad by adding a Serrano pepper into the beans, as well as using Eden Organic canned black beans. They do cost more but they aren’t packed with additives and are BPA free!

Black Beans and Rice with Chicken and Apple Salsa

Yield: 4

No Ratings

Ingredients

1 cup chopped, peeled Granny Smith apple
½ cup chopped cilantro
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 ½ teaspoon chili powder
1 teaspoon ground coriander
¾ teaspoon cumin
3 cups low-salt chicken broth
2 15-oz cans black beans, rinsed and drained
1 Serrano pepper, seeded and chopped
Kosher salt and freshly ground black pepper
4 cups cooked brown rice
1 2-3 pound rotisserie chicken, skin discarded and meat shredded
4-6 lime wedges

Instructions

Combine apple, ¼ cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl, toss to coat. Set apple salsa aside.
Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and chili powder, ground coriander and cumin; stir constantly for 2 minutes. Stir in broth, beans and Serrano pepper, bring to a boil.
Simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper and more lime juice, if desired.
Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining ¼ cup cilantro and lime wedges.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 884Total Fat: 32gSaturated Fat: 8gCholesterol: 187mgSodium: 1904mgCarbohydrates: 87gFiber: 16gSugar: 9gProtein: 64g

Baked Sweet Potatoes with Maple Jalapeno Sour Cream

August 2, 2012

The first time I made this recipe I was thinking I wasn’t going to like it. I had been trying to incorporate more sweet potatoes into my dishes since they are healthier than regular white potatoes (which I absolutely love!!!), but so far I hadn’t really found a recipe that I enjoyed. I am just not a big fan of sweet potatoes unfortunately. I wish I were. But like I said before I didn’t think I would like this one either, but I was wrong! This has been the only sweet potato recipe that I crave. Looking at the ingredients I really wasn’t holding out much hope that I was going to like this recipe. But I was willing to try anything to find a sweet potato recipe I like. And it turns out, I actually LOVE this recipe! This baked sweet potato is full of flavors and textures. I could go on and on about it but I won’t. Because you should get that oven preheated and get it ready for these sweet potato bad boys.

Baked Sweet Potatoes with Maple Jalapeno Sour Cream

Yield: 4

No Ratings

Ingredients

4 sweet potatoes
Olive oil
Sea salt
½ cup sour cream or Greek yogurt
1 tablespoon pure maple syrup
2 teaspoons seeded, minced jalapeno
1 teaspoon fresh lime juice
Salt and Tabasco sauce to taste
Bacon bits
Sliced scallions

Instructions

Preheat oven to 450 degrees with a rack positioned in the center.
Rub sweet potatoes with oil and salt. Bake directly on rack until soft when pierced, 40-45 minutes.
Combine sour cream, maple syrup, jalapeno, lime juice, salt and Tabasco; and chill until ready to serve.
Serve potatoes with sour cream mixture, bacon bits and scallions.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 19gSaturated Fat: 9gCholesterol: 32mgSodium: 409mgCarbohydrates: 29gFiber: 4gSugar: 10gProtein: 6g

Recipe found in Cuisine At Home the free trial issue.

Baked Pecan Crusted Flounder with Squash Saute

August 2, 2012

Who knew something so small could really take the dish over the top! The pecans give this dish a great texture and a toasty flavor. A little chopped onion and sliced squash, then a simple marinade to brush on the flounder, and at last topped off with toasted pecans! It couldn’t be any more simple and delicious.

Baked Pecan Crusted Flounder with Squash Saute

Yield: 4

No Ratings

Ingredients

FISH

4 boneless, skinless Pacific flounder fillets, rinsed and patted dry
2 teaspoons raw honey
2 teaspoons prepared mustard
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper
½ cup unsalted pecan pieces, toasted

SQUASH

1 tablespoon safflower oil
1 cup diced onion
2 medium yellow squash, sliced
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 425 F. Line a large baking sheet with non-stick aluminum foil.
In a small bowl, combine honey, mustard, salt and cayenne pepper. Brush tops of fillets with mustard mixture, dividing evenly. Sprinkle pecans over top, dividing evenly. Bake for 12 minutes or until fish flakes easily with a fork.
Meanwhile, prepare squash: Heat oil in a large stainless steel skillet on medium-high heat. Add onion and cook for 5 minutes or until it begins to richly brown, stirring frequently. Add squash and cook for 4 minutes or until edges begin to brown. Add salt and black pepper, stir gently.
To serve, place equal amounts of squash mixture on each of 4 dinner plates, then top with 1 fillet.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 28gSaturated Fat: 2gCholesterol: 110mgSodium: 407mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 47g

Original recipe found in Clean Eating magazine the April/May 2011 issue. See my version below.

Cheddar Cheese Stuffed Burgers

August 1, 2012

Adapted from Bon Appetit Fast Easy Fresh Cookbook

I love cheese on my hamburgers. It’s just not the same without it. I usually use Swiss cheese and always have some sliced Swiss cheese on hand but noticed that this time I was running pretty low and I wasn’t sure I was going to have enough until I remembered…….hello the cheese is stuffed inside the burger and it was cheddar cheese I am using this time and I always have cheddar cheese on hand. I always have to top my egg whites off with some cheddar cheese. But not the kind in the pre-shredded bags, the good kind from the block that you shred yourself. OK so technically I didn’t shred it myself but my food processor did and the cheese that comes from the block just tastes so much better and it’s fresh. I prefer Tillmook cheese.

Cheddar Cheese Stuffed Burgers

Yield: 6

No Ratings

Ingredients

2 pounds of lean ground beef
1/3 cup red onion, chopped
¼ cup fresh parsley, chopped
4 teaspoons Worcestershire sauce
½ teaspoon sea salt
½ teaspoon black pepper
1 cup shredded cheddar cheese, packed
6 Oroweat 100% Whole Wheat Sandwich Thins

Instructions

Prepare barbecue on medium-high heat. Combine the first 6 ingredients in a medium bowl; blend well. Divide the meat into 6 equal portions. Shape into balls. Poke deep holes in each ball and fill each with cheese. Mold the meat around the cheese to enclose. Flatten each filled burger to ¾ inch patty.
Grill burgers to desired doneness, about 5 minutes on each side for medium.
Toast the sandwich thins and place the burgers on one side of the sandwich thin. Cover with the top.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 30gSaturated Fat: 14gCholesterol: 120mgSodium: 597mgCarbohydrates: 26gFiber: 6gSugar: 4gProtein: 38g

Baked Parmesan Fries

July 31, 2012

These Baked Parmesan Fries are a great healthier option to the usual fried fries. What I love most about them though is that they are easy to make and oh so easy to prepare!

I found this recipe in the June 2011 Clean Eating Magazine. I kept it pretty much the same and just doubled up the portions. Like to eat a lot 🙂

If you make this recipe I'd love to hear your comments below. Talk with you soon.

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Peanut Butter Cup Protein Shake

July 17, 2012

I don’t know why I haven’t blogged about my most favorite protein shake recipe? It’s one I make several times a week and I just can’t seem to pull myself away from this one. I have tried others but they just aren’t the same. I never get bored with this one either. That should show you how much I love this one. Every now and again I’ll try something different just too well…..try something different. But I always come back to my first love I guess you can say.

My husband once asked “Why don’t you just use chocolate protein powder instead of the cocoa?” I told him I tried that once and it just didn’t have the same flavor. So stick with the vanilla protein powder and just add the cocoa to the mix.

Peanut Butter Cup Protein Shake

Yield: 1

No Ratings

Ingredients

1 banana
1 scoop vanilla protein powder
1 cup low fat milk or almond milk
1 tablespoon cocoa powder
1 tablespoon Skippy creamy natural peanut butter
Ice (optional)

Instructions

Put all the ingredients in a blender and blend!!!!

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 15gSaturated Fat: 6gCholesterol: 55mgSodium: 266mgCarbohydrates: 55gFiber: 6gSugar: 35gProtein: 40g

Pasta e Fagioli

July 17, 2012

Soup has been the number one food in my diet lately. I have been fighting a bacterial infection since two Sunday's ago. Once everything I ate tasted like metal, I knew something was up, and went to my doctor A.S.A.P. The first prescription was a no-go. I had migraine headaches straight from the pits of hell, and my appetite was nowhere to be found. It's a cruel world; first taking away my tastes buds, then taking away my appetite. I knew there was no way I was going to be able to finish off this prescription without dying of starvation first. I called my doctor's office and had them switch my meds. On the new meds now, I still have the typical side effects of antibiotics but not near the extent I had on the other prescription. During this time there were a couple of new recipes I wanted to try but I thought, what's the point? I can't taste anything anyway. So I decided to make some of my old favorites, since I already know what they taste like. I made this Pasta e Fagioli twice since I have been sick. And thought it might be a good time to give it a little update since the first time I posted this recipe back in 2012.

I'll be honest, I am a little biased with this Pasta e Fagioli. This is the first recipe I've had for it. And I loved it so much the first time I tried it from Giada de Laurentiis' Cookbook Giada's Family Dinners, that I haven't tried any other recipe for Pasta e Fagioli. I'm a little afraid of being disspointed. This recipe is on regular rotation in my house and I think it will be in yours too. Give it a try and tell me what you think. And what's your favorite soup to eat when you're sick

Pasta e Fagioli

Yield: 4

No Ratings

Ingredients

4 sprigs of fresh thyme
1 large fresh rosemary sprig
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
3 ounces pancetta or organic bacon, chopped
2 garlic cloves, minced
6 cups reduced sodium organic chicken broth
2 (14 ½ oz.) cans organic red kidney beans, drained and rinsed
1 cup elbow macaroni or ditalini
Sea salt and black pepper to taste
1/3 cup fresh parmesan cheese

Instructions

Wrap the thyme, rosemary and bay leaf in a piece of cheesecloth and tie it with kitchen twine.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.
In a blender or food processor, puree 1 cup of the soup until smooth, then return the puree to the saucepan. Cover and return the soup to a boil over high heat. Add the macaroni, cover and boil, stirring occasionally, until the macaroni is tender but still firm, about 8 minutes.
Season the soup with pepper.
Ladle the soup into bowls and sprinkle with parmesan cheese.

Notes

All nutrition information is approximate and will change according to ingredient brands used.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 18gSaturated Fat: 6gCholesterol: 27mgSodium: 1125mgCarbohydrates: 36gFiber: 33gSugar: 5gProtein: 32g

Mocha Almond Brownies

July 17, 2012

Adapted from Bon Appetit Fast Easy Fresh Cookbook

I must admit I love boxed brownie mixes. I have tried several homemade brownie recipes and most just don’t compare to box brownies in my opinion. But every now and again I get the urge to try a new homemade brownie recipe and low and behold every now and again one makes the cut! Like this one. I can remember off the top of my head 2 homemade brownie recipes that I love and this is one of them. Ok make that 3 I just remembered this healthier version of a brownie, you can check out that recipe here.

Mocha Almond Brownies

Yield: 24

No Ratings

Ingredients

Non-stick vegetable spray
4 ounces bittersweet chocolate, chopped
4 ounce semi-sweet chocolate, chopped
¾ cup unsalted butter
2 cups sugar
6 large eggs
1 teaspoons vanilla extract
½ teaspoon almond extract
½ cup all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee granules
½ teaspoon salt
¼ cup sour cream
1 cup almonds, chopped

Instructions

Preheat the oven to 375 F. Spray a 13x9x2 inch metal baking pan with nonstick spray. Line with parchment paper, extending over 2 long sides of the pan. Spray paper. Stir chocolate and butter in a heavy small saucepan over low heat until melted. Cool to lukewarm.
Using an electric mixer, beat the sugar, eggs, vanilla and almond extract in a medium bowl until fluffy, about 5 minutes. Add the chocolate mixture; beat just until blended. Add the flour, cocoa powder, espresso powder and salt; beat just until blended. Stir in the sour cream and almonds.
Transfer the batter into the prepared pan. Bake until tester inserted into the center comes out with moist crumbs attached, about 35 minutes. Transfer the pan to a rack; cool completely. Fold down the parchment paper. Cut the brownies into squares. And sprinkle with powdered sugar if you’d like.

Superpower Trout Amandine

July 14, 2012

thought I would change up the usual salmon and tilapia for trout this time. It’s always nice having something different for a change. Iusually buy my fish already frozen, but I didn’t see any frozen trout, and Iusually just pass up the fresh fish counter because I found out that they havealready been frozen anyway so why not save money and just buy the frozen right?Well it turns out that the fresh fish sometimes is actually cheaper. As in mycase, it turned out to be cheaper so I got the “fresh” fish this time, salmonand trout. So be sure to compare prices. You might be surprised at what you’llfind. This recipe was inspired by a recipe I saw on www.bodybuilding.com and I added a fewmore things and changed the recipe a bit so feel free to check my version outbelow.

Serves 4

4 trout fillets, about 6 ounces
½ cup white wine
2 tablespoons unsalted butter
1 lemon, juiced
½ cup slivered almonds
1 tablespoon fresh parsley

In a large skillet,braise trout in white wine, cover until done, about 10 minutes.

Drain off wine and remove trout and place on a platter.

In the same skillet, add butter and lemon juice and sautéalmonds until lightly browned.

Mix in chopped parsley, and pour almond mixture over trout.

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