Thursday, August 29, 2013

Turkey Meatballs with Quinoa Penne

A lot of you are probably familiar with the grain quinoa and use it it regularly, but did you know there is quinoa pasta as well??  Not only is it gluten free, it's also lower in fat, calories, and carbs and higher in protein than whole wheat pasta variations. You can find it at your local health store or in the health/gluten free section at your local grocer.  If you can't find it, you can still make this dish by substituting the quinoa pasta for whole wheat.

I was excited to make this tonight because I had a couple of ingredients that needed used and was really thrilled when I found this recipe.  The family loved it, including my 4 yr old picky eater!  It was a hit!

Here's what you need:
1/2 cup breadcrumbs
1/4 cup fresh Parmesan cheese (grated)
1/4 cup 1% low fat milk
2 tbsp fresh parsley (chopped)
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1/2 tsp salt (I used pink Himalayan salt... it's more natural)
1 egg (lightly beaten)
1 clove garlic (minced)
14oz can low sodium beef broth (divided) **I did not have beef broth so I used organic vegetable broth instead.
1 lb ground turkey
cooking spray
1 box quinoa penne pasta
1 bottle organic spaghetti sauce or another tomato sauce variety

Here's what you do:
First, preheat oven to 450*F
Next, mix the first 10 ingredients in a large bowl.

Next, add 1/4 cup of broth to mixture and stir well. 
Then, crumble turkey over breadcrumb mixture, mixing with hands until blended. 

Next, shape the mixture into approximately 24 (1-inch) meatballs and place in a single layer in a baking dish coated with cooking spray. (I recommend using the olive oil variety of cooking spray... or simply coat the dish with olive oil)
Then, pour the remaining beef broth into the pan and bake at 450* for 25 minutes or until done. 

Meanwhile, cook past according to directions on the package, omitting any salt suggestion. 
Then, heat pasta sauce in a saucepan over medium heat until thoroughly heated. 
Finally, serve meatballs and sauce over pasta. (optional: top with shredded Parmesan cheese)

This dish should only take about 45 minutes including prep and cook time.  Hope you and your families enjoy this new favorite of mine.  Please comment and let me know what you think and as always share with your friends! :) 

Sunday, February 24, 2013

Chicken, Vegetable, Orzo Soup

This is my version of a Weight Watchers recipe I found.  I altered it a little because the original had some flavors I don't personally care for. However, at the end of this I will post what I left out so that you all can try it either way.  This recipe will make approximately 8 servings. I placed them in individual containers and stuck them in the freezer for future meals. This soup is quite delicious! 

Here's what you need:
8 Cups reduced sodium chicken broth
1 tsp salt 
1/2 tsp pepper
4 medium uncooked carrots cut up
1 Cup uncooked Orzo
2 Cups chopped skinless, boneless chicken breast

How you do it:
In a large pot combine chicken broth, salt, and pepper. Bring to a boil over high heat. 

Add carrots and orzo and bring to a boil. Reduce heat to low and simmer partially covered until orzo and veggies are tender (aprox 8-10min)

Stir in Chicken and cook until heated through. 

Serving size is approximately 1 1/4 cups.  

Hope you all enjoy. Remember to come back and tell us what you think in the comments.  Below are the ingredients that were left out that you can try. 

Weight Watchers Points Plus Value: 4pts per serving

** The ingredients left out of this recipe are:
1 medium uncooked fennel bulb thinly sliced or chopped - this is to be added with the carrots and orzo. 
1/4 cup lemon juice - to be stirred in at very end
3 Tbsp Dill, fresh, chopped - to be stirred in at very end 

Vegetarian Breakfast Burritos

I know I have already posted breakfast burritos early on in this blog but I wanted to post another option for those of you who are not meat eaters.  One morning while in a rush, I didn't have the time to cook up any meat to toss in my scramble so I decided to try a burrito with a new twist! I added black beans. YUM!!!!

Here's what you need:
2 Mission carb balance whole wheat tortillas
1 tbsp refried black beans (heated)
3 egg whites
1 serving (28g) fat free cheddar cheese
1 tbsp picante sauce

Here's what you do:
First in a bowl separate egg whites from yolk. Discard yolks and pour egg whites into a small skillet. 

Next, add cheese to eggs and cook until no longer runny. 

Meanwhile, in a small microwave safe container heat black beans for approximately 15 seconds. Then spread the black beans on the tortillas. Half in each. 

Once the eggs have finished cooking and the tortillas have black beans added, put half of the egg /cheese mixture on each tortilla. Add half the picante sauce to each tortilla and roll them up and enjoy!

These burritos can be made in bulk and wrapped in foil then placed in freezer bags and frozen.  Reheat for 2 minutes in the microwave and serve.  Hope you enjoy! Remember to come back and comment and let us know what you thought about them! Enjoy!

Weight Watchers Points Plus Value: 5pts for 2 burritos. 

Peanut Butter Roll Up

These are quite possibly my favorite things to have for breakfast when I'm in a rush and don't have time to make something else.  I get my protein in and it takes great! You can add a banana either wrapped up in the tortilla or on the side for a quick, healthy and delicious breakfast.  I personally prefer the banana on the side because the texture with the tortilla is just off for me. Anyway, this is seriously the easiest thing to just throw together. 

Here's what you need:
1 Mission carb balance whole wheat tortilla
1Tbsp natural peanut butter.

Here's how you do it:
First spread 1tbsp of natural peanut butter on your tortilla. I use peanut butter that I grind myself in the bulk section of my local grocer. My local Kroger happens to have a section like this. 

Next, roll the tortilla up and enjoy. 

Like I said, it's the easiest and fastest thing I think I've ever posted lol.  I really do enjoy having one for breakfast on the go.  Hope you enjoy!  Make sure to come back and comment and tell everyone what you think. 

Weight Watchers Points Plus Value: 6 for one roll up. 

Wednesday, January 23, 2013

Egg Salad the light way!

I have been craving egg salad for like a year hahaha.  I kept checking the stores and they never had any and if they did they were soooo high in points I was like eh forget it. So, you can imagine my excitement when I opened up my weight watchers 3 month tracker and discovered there was an egg salad recipe inside! EEEK YAY!!!  So, I tried it, loved it, and of course decided to share it with ya'll! Very simple and easy!

What you need:
4 large eggs
2 large egg whites (boil as whole eggs and then discard the yolks)
2 tbsp chives (as you can see I left these out bc I didn't have any)
2 tbsp reduced calorie mayo
1/2 tsp dijon mustard (I substituted regular yellow mustard)
1/2 tsp table salt
1/4 tsp black pepper

How you do it:
Place eggs in a medium sauce pan and poor enough water to cover them. Set pan over high heat and bring to a boil.
Reduce heat to medium-low and simmer for about 10 minutes.
Drain and place eggs in an ice bath
When the eggs are cool enough to handle, remove the shells and discard yolks from 2 of the eggs.
Chop eggs and egg whites into bite-size pieces. Place eggs in a medium bowl and add chives, mayo, mustard, salt and pepper. 

Mix until blended.
This recipe yields about 1/2c per serving.  For the sake of this blog I grabbed a couple of wheat crackers and had it as a snack. The next day I took some and had a sandwich.  I really enjoyed it and hope you do as well. Remember to come back and comment and tell everyone how you liked it.
WW Points Plus Value: 3 

Baked Pork Roast

First and foremost let me just apologize for not posting the last 2 weeks.  I was having technical difficulties uploading pictures to this site, BUT it looks like everything is back in working order so I'll be working on a couple of recipes tonight to make up for the last few weeks! 

Now on to the food YAY!  This meal is as easy as opening a package and sticking it in the oven.  During the week using the crock pot isn't really an option for me. My husband and I are both gone 10+ hours a day and I'm just not comfortable leaving the crock pot on that long without anyone checking on it.  I have this fear of my house burning down or something lol.  So, I figured I'd try a pork roast in the oven.  Turns out, that works perfectly. 

What you need:

1 Pork Roast - they sell preseasoned ones at Walmart which is what I use. This one was the onion garlic flavor. 
1 pkg red potatoes
1/2 pkg baby carrots
1/4c water
What you do:
First, Pre-heat oven to 350*
Next, place line a baking dish with tin foil and place the pork roast in the dish. I do this so that the cleanup is easier.
Next, place the potatoes, carrots, and water in the dish.
Bake for 1hr and 10 minutes.  Check roast with a meat thermometer to the temperature stated on the package.
When the roast is done I take it out of the pan and slice it on a large plate.  Trust me, you will thank me later when you go to clean up and don't have roasted pork stuck to the sides of your pan lol.
I hope you all enjoy this recipe.  Remember to come back and comment and let everyone know what you thought!!


Monday, January 7, 2013

Vegetarian Chili

With it being soup and chili season, I thought it might be nice to post a chili recipe that is a little different and lightened up.  This is a Weight Watchers recipe call Quick Vegetarian Chili.  This dish takes about 15 minutes to make.  It's great for those cold nights that you just want to curl up with a hot bowl of chili and watch some TV under the blankets!  The only thing I would do a little differently next time is add a little cumin. I think this dish is tasty but it's missing the cumin flavor from a traditional chili, so I'd recommend adding that. 

Here's What You Need
1 tsp canola oil
1 medium size clove of garlic, minced
14 1/2 oz can stewed tomatoes
15 oz can kidney beans, drained, rinsed
1 can yellow corn, drained
15 oz canned tomato sauce
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp red pepper flakes (I don't like that much spice so I omitted this in my version)
1/4 cup dehydrated onion flakes
1/4 tsp black pepper
1 Tbsp fat free shredded cheddar cheese (1 Tbsp for each serving)

Here's What You Do
First, heat canola oil in pan (at medium heat) and then add garlic.  Heat, stirring constantly for 2 minutes. (I suggest using a heavy bottom pan so that the chili is less likely to burn and stick to the pan)

Next, add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onions, black pepper, and if you choose to add cumin do that now as well (1/4 tsp). Stir well.
Turn heat to high and let the chili come to a simmer.  Simmer, stirring frequently, for 5-10 minutes until flavors are blended.  
Finally, spoon 1 1/4cups into a bowl, top with cheese and serve!
Hope you all enjoy! Don't forget to come back and comment and let everyone know how you liked it. 
Weight Watchers Points Plus Value: 8 (1 1/4c serving size; 1 Tbsp cheese)