Spaghetti Squash Enchilada Bowls (Skinnytaste)

January 19, 2017 at 1:08 am (Mexican, Sauces, Vegetables)

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SPAGHETTI SQUASH ENCHILADA BOWLS
Skinnytaste.com

Servings: 4 • Serving Size: 1 bowl • WW Points+: 5 • Smart Points: 4
Calories: 183 • Fat: 10 g • Sat Fat: 0.5 g • Protein: 10 g • Carb: 18.5 g • Fiber: 3.5 g
Sugar: 6 g • Sodium: 790 mg • Cholesterol: 15 mg

Ingredients:
2 small spaghetti squash
2 teaspoons olive oil
1/8th tsp kosher salt
black pepper, to taste
1 1/3 cups homemade enchilada sauce (see below)
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

Sauce Ingredients:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
Directions:

For sauce:  In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Read more at http://www.skinnytaste.com/spaghetti-squash-enchilada-bowls/#5Ls6rfTTeXlGTwpj.99

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Pasta e Fagioli (Skinnytaste)

January 19, 2017 at 12:34 am (Italian, Soups/Stews, Vegetables)

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PASTA E FAGIOLI
(By: Skinnytaste)

7 Smart Points 255 calories
TOTAL TIME: 50 min

A great tasting, thick, hearty Italian pasta and bean soup that is rich in fiber and nutritious.
INGREDIENTS:

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional)

DIRECTIONS:

In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra).

NUTRITION INFORMATION

Yield: 5 servings, Serving Size: About 2 cups

Amount Per Serving:
Smart Points: 7
Points +: 6
Calories: 255
Total Fat: 3.5g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 47.5g
Fiber: 7g
Sugar: g
Protein: 10.3g

Read more at http://www.skinnytaste.com/pasta-fagioli-64-pts/#FLLLxmx2VowuCWLz.99

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Roasted Brussels Sprouts

January 17, 2017 at 12:58 pm (Sides, Vegetables)

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ROASTED BRUSSELS SPROUT

(Adapted from Original Recipe)

Prep time: 10 minutes

Cook time: 35 minutes

Yield: Serves 4
You can easily vary the recipe by sprinkling the sprouts with cider vinegar instead of lemon juice, or tossing in some thyme or roasted chestnuts.
They’re also delicious with pine nuts, which you can either add near the end of cooking or toast separately and toss with the sprouts once they are roasted. Terrific with bacon or pancetta too.
Ingredients
1 pound brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
1 Tbsp minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp olive oil
Salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

Method
1 Preheat oven to 400°F.
2 Toss sprouts with garlic, lemon juice, olive oil, salt, spread onto a roasting pan: Place brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss with olive oil so that the sprouts are well coated.
Spread the brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between the sprouts. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.
3 Roast in oven: Put brussels sprouts in oven on top rack, roast for 20-25 minutes, stirring the sprouts about halfway through the cooking.
Adjust the timing depending on the size of the sprouts and your particular oven. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after 20-25 minutes the sprouts aren’t browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.
4 Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.
Read more: http://www.simplyrecipes.com/recipes/roasted_brussels_sprouts/#ixzz4W2wrSOjd

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Grilled Salmon Kebabs

January 12, 2017 at 11:25 pm (Entrees, Fast, Fish/Seafood, Grill/BBQ)

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GRILLED SALMON KEBABS

Skinnytaste.com

Servings: 4 • Size: 2 kebabs • Points +: 8 pts • Smart Points: 5
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mG

 

Ingredients

2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour
Directions:

Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
Read more at http://www.skinnytaste.com/these-lovely-grilled-salmon-and-lemon/#YKjQgXUO8GAKChcw.99

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Clean Eating Garlic Parmesan Chicken

January 12, 2017 at 11:19 pm (Chicken, Entrees, Fast)

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Source: HesitantlyHealthy.com

CLEAN EATING GARLIC PARMESAN CHICKEN

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins

Serves: 2

This recipe is full of flavor and SO easy for weeknight cooking!
Recipe type: Dinner
Cuisine: American

 

Ingredients
2 large defrosted chicken breasts
2 tsp chopped garlic (fresh or jarred)
¼ cup extra virgin olive oil
½ cup whole wheat panko crumbs
½ cup fresh grated parmesan cheese
Black pepper to taste

 

Instructions

-Preheat oven to 400 degrees.
-Dredge each chicken breast in extra virgin olive oil.
-Make thin slices into the top of each chicken breast and stuff with garlic.
-Mix panko and parmesan together in a shallow dish.
-Dip each chicken breast into the panko/parmesan mixture then place them into a baking dish (be sure to grease it if it’s not nonstick).
-Top with a sprinkle of black pepper.
-Bake for 30 minutes then check for doneness, cook in additional 5 minute increments until there is no pink.
-For an extra crispy top, give the cooked chicken about 2 minutes in the broiler!

Notes
Serve with a side of steamed veggies for a quick and easy meal!

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Alfredo Medallions

January 12, 2017 at 11:07 pm (Entrees, Fast, Italian, Pork, Sauces)

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ALFREDO MEDALLIONS

By: Marianne at AllRecipes.com

“Pork tenderloin medallions with Alfredo sauce make an easy but tasty meal and it’s ready in less than half an hour! Serve over freshly boiled red potatoes for a delicious gluten-free meal.”

30 Minutes

Serves 4

416 calories

 

Ingredients

-Salt and pepper to taste

-1/4 teaspoon onion powder

-1/4 teaspoon garlic powder

-1/8 teaspoon cayenne pepper

-1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices

-2 tablespoons butter

-2 tablespoons extra virgin olive oil

-1/2 cup white wine

-1 teaspoon fresh thyme leaves

-1 (15 ounce) jar Classico® Fresh Alfredo Sauce

-1 teaspoon grated lemon zest

-1 tablespoon capers, drained
Directions

Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.
Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.
Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.
Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.

 

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15 Minute Lazy Noodles

January 12, 2017 at 10:56 pm (Beef, Entrees, Fast, Turkey)

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15 MINUTE LAZY NOODLES

Just because you’re in a rush doesn’t mean you don’t want your meal to be tasty! Lucky for you, these 15 minute lazy noodles are both fast, and flavorful!

You can make most of this whole dish in one pot, so you don’t even have to worry about cleanup being a huge deal! The only way it could get any better is if it also tasted good… Oh wait! It’s absolutely delicious!
Ingredients:

12 oz. dried wheat noodles, cooked
1-2 tbsp vegetable or canola oil
1 lb ground beef
1 onion, thinly sliced
2 cloves garlic, sliced
2 large handfuls of baby spinach
salt and pepper
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
1 tsp honey
2 tsp chili oil (optional)
Directions:

Get your noodles boiling in a pot. While they are cooking, brown your ground beef in a skillet with the cooking oil.
Add your onion, garlic, and stir it up.
Mix in the baby spinach, and then top with the cooked noodles.

 

Poor on the soy sauces, honey, sesame oil, and toss it all together.
Source: Tanya at Shared.com

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Korean Grilled Chicken Breasts in Lettuce Wraps (Skinnytaste)

January 12, 2017 at 10:27 pm (Chicken, Entrees, Marinades, Vegetables)

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KOREAN GRILLED CHICKEN BREASTS IN LETTUCE WRAPS

By: Gina Homolka of Skinnytaste.com

3 Smart Points 180 calories
TOTAL TIME: 20 minutes

This is the BEST grilled chicken recipe! Not just because I’m obsessed with Korean food, it’s just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It’s also quick and easy to make, perfect for weeknight grilling.
INGREDIENTS:

1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds, plus more for topping
2 thinly sliced scallions, white and green parts
DIRECTIONS:

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

 

For Lettuce Wraps:

12 outer lettuce leaves such as baby romaine or green leaf
1 1/2 cups cooked brown rice
6 tbsp gochujong
2 tbsp sliced scallions, green parts on angle
1 teaspoon sesame seeds

To make wraps layer 2 tbsp rice over each leaf, top with sliced chicken, gochujong, scallions and sesame seeds.
NUTRITION INFORMATION (excluding lettuce wrap)

Yield: 4 servings, Serving Size: 4 oz

Amount Per Serving:
Smart Points: 3
Points +: 3
Calories: 180
Total Fat: 4.5g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 666mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 6g
Protein: 25g

Read more at http://www.skinnytaste.com/korean-grilled-chicken-breast/#u50bIeJ5DDs2iI7g.99

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Lasagna Soup (Crock Pot) Skinnytaste

January 12, 2017 at 9:49 pm (Chicken, Crock Pot, Entrees, Italian, Soups/Stews)

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LASAGNA SOUP

By: Skinnytaste.com
Servings: 6 • Size: about 1 1/3 cups • Points+: 7 pt• Smart Points: 9
Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
Sodium: 739 mg • Cholest: 8.5 mg

Ingredients:

For the soup:

cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:

6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
*check labels for gluten free

Directions:

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.
Read more at http://www.skinnytaste.com/lasagna-soup/#XfWuCDHHO1ieewcJ.99

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Grilled London Broil

January 12, 2017 at 5:02 pm (Beef, Entrees, London Broil, Marinades)

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GRILLED LONDON BROIL

By: Christin Mahrlig of spicysouthernkitchen.com
This Grilled London Broil is juicy and flavorful and cooks in just a matter of minutes. Making shallow cuts on each side of the meat helps it cook up just right and lets the flavor of the marinade really get into the meat.

 

The marinating takes place at room temperature. Not only does marinating at room temperature shorten the marination time, bringing the meat to room temperature before grilling helps to cook it more evenly.
Prep time:  2 hours, 5 mins
Cook time:  8 mins
Total time:  2 hours 13 mins

No more dried out, chewy meat with this recipe for perfectly cooked and flavored grilled London Broil.
Recipe type: Main Dish
Serves: 4
Ingredients
1 (1½ to 2-pound) London Broil (should be about 1½ inches thick)
½ cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons ketchup
3 cloves garlic, minced
1½ tablespoons vegetable oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
½ teaspoon dried rubbed sage
1½ teaspoons coarsely ground black pepper
1 teaspoon paprika
Instructions

Using a sharp knife, cut a ½-inch crosshatch pattern, ¼-inch deep, on both sides of steak.
Place in a 1 gallon ziptop bag.
Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.
Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
Mix together black pepper and paprika.
Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.
Let rest 10 minutes before slicing.

Recipe Source: slightly adapted from Cook’s Country Aug/Sept 2012

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