Pesto Veggie Sandwich

Ingredients: 

1 Eggplant

1 Red Bell Pepper

9 Grain Bread (or any kind you like)

Goat Cheese

Store Bought Pesto

Red Onion

Balsamic Cream

Olive Oil

Salt & Pepper

First I sliced an eggplant about 1/2 an inch thick and drizzled lightly with olive oil and S&P. Then I placed the slices on a baking sheet lined with foil. I also cut a red pepper in half, removed the seeds and stem, and placed on the baking sheet skin side up. 

Next I put them under the broiler for 4 minutes, flipped the eggplant slices and broiled for another 4 minutes. I kept the red pepper just how it was skin side up. After 4 minutes on each side I removed the eggplant but kept the red pepper in for another 8 minutes or so. As soon as the red pepper was done I put it in a zip lock baggy for about 15 minutes. I then took out the red pepper and the skin peeled right off so I could cut it in thick slices.

I sliced a loaf of 9 grain bread in about 1/2 inch slices or larger and put those slices under the broiler for 2 minutes. Once they came out I put big crumbles of goat cheese on one piece of bread, right away so it would melt. Next I layered on a few slices of eggplant and red pepper. I put on a few finely chopped red onion for some crunch followed by a drizzle of balsamic cream. (This comes in a squirt bottle, if you can't find it you could always skip this or make a balsamic reduction ahead of time and let cool and thicken. I have this one, and it lasts forever:http://www.williams-sonoma.com/products/9693938/?catalogId=44&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Food&cm_pla=Oils%2C_Vinegars_&_Condiments&cm_ite=Balsamic_Glaze_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=30-153200869-2) 

On the top piece of bread I put a layer of store bought pesto. You could also try with hummus if you don't want to do pesto.

This sandwich was really good! I also made kale chips to go with (just take small pieces of kale, lightly toss in olive oil, balsamic vinegar, S&P and bake for 20 minutes at 300, flip after 10 minutes)

ENJOY!!

Green Smoothie

Ever since Ryan and I got our Vitamix for Christmas we have been making all kinds of smoothies. Last night I made a really healthy, fresh, green smoothie. Here is what I put in it: (I should start measuring ingredients to be more helpful...I'll work on that!)

A few handfuls of Kale
1 handful of Spinach
About 8 Baby Carrots
1 Mango
1 Pear
1/2 cup of frozen raspberries
1/2 cup of coconut water
3/4 cup of water
2 ice cubes

ENJOY!

Beef Stew

Last night I made beef stew for the first time and it turned out great! I used a recipe that I saw Giada making on Everyday Italian. I changed it up quite a bit so it was just how Ryan and I like it. For example I used beef instead of lamb, and added a lot more vegetables. This is one you will have to try. Let me know what you think.

Ingredients:


1/4 cup olive oil

2 pounds of beef tip meat cut into 1 1/2 to 2-inch pieces

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

3 garlic cloves, finely chopped

1 1/2 cups dry red wine

3 1/2 cups beef broth

1 (15-ounce) can diced tomatoes with juices

2 tablespoons tomato paste

1onions cut into 1-inch pieces

12 small red-skinned potatoes, halved

4 large carrots, peeled, cut into 1-inch pieces

Directions:

Heat the oil in a heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Toss the beef with the flour in a large bowl to coat. Add the beef to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the beef to a bowl. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the beef to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the beef is just tender, stirring occasionally, about 1 hour.

Meanwhile, clean and chop your vegetables. Add the onions, potatoes, and carrots to the stew. Simmer until the beef and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.

ENJOY!

Healthy Snacks

Recently I have been trying to get more creative with healthy snacks. The other night I came up with a winner, at least in Ryan's eyes. This was so easy, and actually pretty satisfying! All you do is slice up an apple, and spread a thin layer of peanut butter on each slice. Then sprinkle on a little bit of your favorite granola. (I like the Special K Low Fat Granola.) Then add a few chocolate chips and ENJOY : )

Since we are talking apples, here is another quick snack I make a lot. Again you just slice up an apple and top with a thin layer of peanut butter. Then thinly slice a banana and put those slices onto the apple. Lastly top off your apple with a light dusting of cinnamon.



My other current favorite snack, also known as my usual breakfast, has been oatmeal. Nothing new or creative about this though. I like to mix Quick Quaker Oats with water and half a spoonful of brown sugar. Once it comes out of the microwave I top with fresh berries. Such a quick and easy breakfast, or snack.

I hope everyone enjoys these healthy snacks. Please share if you have any favorites of your own. I am always looking to try new ideas. And for everyone who is trying to eat healthy as their New Year's resolution, I hope you can add these snack ideas to your diet, especially if you are starting to get in a rut.

Bruschetta Chicken

I've been trying to come up with new recipes for dinners, so we aren't eating the same meals each week. It seems like every time I try to duplicate a recipe online I'm disappointed in how it turns out. Yesterday I went to the grocery store with just some staples on my list and decided I would come up with our dinners by what was on sale or looked good this week. Last night I baked chicken that was healthy & so good! I made extras to pack in my lunch, but Ryan kept going back for more until it was gone haha.We will definitely be making this again.

Pre-heat oven at 375 degrees.

Boneless, Skinless Chicken Breasts
Soft Goat Cheese
Sun Dried Tomatoes
Basil Leaves
Salt & Pepper
Olive Oil

Take boneless, skinless chicken breasts and split down the middle without cutting all the way through. On one side of the chicken load it up with small pieces of sun dried tomatoes, crumbled goat cheese, top with a basil leaf, and lightly salt & pepper. Do this to however many chicken breasts you are cooking, then fold your chicken back together and place on a baking sheet. Drizzle with olive oil and season with salt & pepper. Place in the oven, uncovered, for about 30 minutes.

Diced Can Tomatoes (seasoned with basil & garlic - if you can find these)

2 garlic cloves minced

5 Basil Leaves chopped

Olive Oil

Salt & Pepper

So whenever I make bruschetta, I put this mixture on top of the bread. I thought it would be just as good on top of the baked chicken. Drain about half of the juice out of the tomato can and put whats left of the can into a bowl. Add in your basil, minced garlic, a drizzle of olive oil, and salt & pepper.

Once your chicken has been cooking for about 30 minutes, remove from the oven and top with your bruschetta mixture. Place back in the oven for another 5 to 10 minutes so the tomatoes warm through. Remove from oven and serve.

This would be really good with a big bowl of pasta or some roasted red potatoes. We went the healthy/ easy route and served with brown rice and steamed vegetables. Hope you enjoy this recipe as much as we did. Let me know what you think.

"Fake-Bake" Healthy Casserole

A few nights ago I decided I wanted to make some comfort food because of the cold, rainy weather, but I did not want it to ruin our diets. I thought a casserole would be easy, so I searched online for some different recipes. I found 3 that looked interesting and took bits and pieces from each one. It does take a little while to cut everything up, but shouldn't take more than 40 minutes or so to make this, especially by using the 90 second rice...

Pre-heat oven to 375 degrees.

Next brown up ground turkey sausage (I already had sweet Italian sausage on hand so I used that).

While the ground sausage is cooking, chop up the following:

2 zucchini
2 peppers (I used red & orange)
1 squash
1 yellow onion
season with salt & pepper

(remove ground sausage from pan and place aside in baking dish - you can now use the same pan to saute your vegetables in in olive oil.)

While your vegetables are cooking you can prepare the sauce, in sauce pan add:

2 cups of low fat milk

3 tablespoons of flower

(whisk these together on medium heat until it begins to thicken, then reduce heat)

Stir in:

2 cups of frozen corn

1 1/2 cups of shredded pepper jack cheese

salt & pepper

(if this thickens up to much just add more milk)

Next take two bags of Uncle Ben's Whole Grain Brown Ready Rice and microwave.

Once your veggies are done add a splash of chicken broth to keep everything moist. Then add your veggies, rice, and sauce to the baking dish and mix in with your ground sausage. Cover and bake for 15 minutes. Then remove from oven and top with:

1 diced jalapeno

1/2 cup of low fat cream cheese (just dabble this on top and it will melt in)

Return to oven, uncovered, for another 15 minutes.

Hit with a dash of hot sauce. Serve. Enjoy.

Summer Salad

I wanted to share with you our favorite summer dinner. It is so quick and easy to throw together on a week night, that we have been eating this once a week. We use a pack of the Dole mixed field greens, candied walnuts, dried cranberries, a diced pair, and fresh goat cheese crumbled on top. Then I cook a few chicken breasts that I season with lemon pepper until they are cooked through and browned. I just slice the chicken and place it on top of the salad so it slightly melts the goat cheese, then finish off with balsamic dressing. Enjoy!!

Salad before the adding the chicken.

Add the chicken to melt the goat cheese.

Our favorite dressing.

Stuffed Peppers

Last night I made stuffed peppers for the first time. I couldn't find a recipe that I loved, so I took ingredients and techniques from many recipes; I love doing this. I am trying to pay more attention to the ingredient amounts so I can better explain how I made the meal. The stuffed peppers were a hit, both Ryan & I really liked them.

Ingredients:

4 peppers (any color -- I used orange)

16 oz. ground sweet Italian sausage (you could use any ground meat you like)

1 small yellow onion diced

2 cloves garlic diced

1 package of portabello mushrooms sliced (I chopped these a little smaller too)

1 package of Uncle Ben's 90 second whole grain medley rice

1 15 oz. can of tomato sauce

1 tbsp. worcestershire sauce

parmesean cheese

olive oil

salt & pepper

Preheat your over to 375 degrees. Remove the top of each pepper and scrape out seeds and membranes. Wrap each pepper in foil and place in the oven for 15 to 20 minutes.

Heat a skillet with olive oil and brown up ground sausage, onion, garlic, and mushrooms and worcestershire sauce. Cook 90 second rice, then add to skillet, along with tomato sauce. Season with salt & pepper.

Remove peppers from the oven. Fill peppers with above mixture, and top with a sprinkle of parmesean cheese. Bake at 375 degrees for another 25 minutes.

I served mine with mashed potatoes, but just a warning these are very filling. I could not even finish one! Enjoy!

Healthy Dinner Ideas

Here are a couple more dinner ideas...

Mexican Casserole:

In a baking dish (not something too deep, but probably a 5x7) layer the following ingredients:
1st Layer- Uncle Ben's 90 second white rice, mixed with fresh cilantro
2nd Layer- 1 - 2 Fully cooked shredded chicken breasts
3rd Layer- Sauted green pepper, red pepper, and onion
4th Layer- Salsa
5th Layer- Sauted can/frozen corn (saute in pan with salt, pepper, and half spoonful of sugar)
6th Layer- Shredded Mexican cheese

Bake in the oven at 350 degrees for 15 minutes.

Chicken Stir-Fry:

2 Chicken Breasts
Sliced Portobello - 1 package
Sliced Carrotts - 20 baby carrots (I usually have these on hand)
1 Diced Onion
1 Chopped up Red Pepper
1 Chopped up Yellow Pepper
Hot Sauce
Brown Sugar - 3 Spoonfuls
Olive Oil
Soy Sauce - 4 Spoonfuls
Low Sodium Chicken Broth - 1/4 cup
Salt & Pepper
Uncle Ben's 90 Second Ready Rice (White or Brown)

First cut up all veggies and chicken into bite-size pieces or smaller (this way they will cook up faster for you). In a hot pan brown the pieces of chicken in olive oil. Once the chicken is cooked add in all of the veggies, season with salt and pepper, and cook until they begin to brown. Then stir in the brown sugar, soy sauce, and about 10 glugs of hot sauce. Next add the chicken broth and use to scrape up any brown bits in the pan. Simmer for about 5 minutes. Microwave the rice, and then serve stir-fry on top of rice.
** You can add any vegetables you would like to this dish. I usually put in whatever I have on hand.

Veggie Pizza:

Olive Oil
1 sliced yellow onion - cut into long thin strips
1 sliced red bell pepper - cut into long thin strips

1 sliced fennel bulb - cut into long this strips

Fresh Spinach - 3 or 4 handfuls

Sliced Portobello Mushrooms - half a package

Cherry Tomatoes Halved - about 10

Store-bought Pizza Dough

3 Minced Garlic Cloves

2 Handfuls of Shredded Mozzarella Cheese

Salt & Pepper

Preheat the oven to 425°F.
In a sauté pan cook the veggies until they are tender, but add the spinach at the end and cook until it begins to wilt down. Season with salt and pepper. Remove the pan from the heat and let cool while you roll out the crust.
Spray a baking sheet with non-stick cooking spray and roll out your crust.
In a bowl, mix 2 tablespoons of olive oil with the garlic. Scrape the mixture over the crust. Spread the crust evenly withSprinkle on the rest of the cheese and bake until the crust is cooked through and the cheese is melted, 18 to 20 minutes.

Healthy Dinner Ideas

It's the first of the year and everyone is making New Year's Resolutions. Ryan and I decided we needed to start off the new year by eating healthier. So far, so good. I wanted to share some dinner ideas that I have come up with that have been pretty good. However, you are going to have to bare with me...I never measure anything, but I'll try to explain these "recipes" the best I can. Here's the first one. It is really easy and quick. Let me know if you try it out, and what you think, and if you make any changes...how it turns out.


Baked Chicken & Veggies with Sauteed Spinach & Mushrooms:

Boneless chicken breasts (one per person)

Baby Carrots - 2 cups

Yukon Gold Potatoes quartered (6 - 10 depending on how many you are feeding)

Fresh Spinach - 5 cups

Sliced Portobello Mushrooms

1 Diced Onion

3 Minced Garlic Cloves

Olive Oil

Good Balsamic Vinegar - 2 tablespoons

Salt & Pepper

Low Sodium Chicken Broth - 1/4 cup
In a glass baking dish add chicken breasts. Then add baby carrots, half the onion, and the Yukon Gold potatoes around the chicken. Season everything with salt & pepper then drizzle with olive oil. Add a small amount of low sodium chicken broth, just to add some moisture. Cover with foil, and cook at 375 degrees for about an hour. (You can remove the foil towards the end of cooking time to let everything brown up a little, but make sure you do not let the chicken dry out).

In a pan saute the other half of the onion, mushrooms, and garlic until they begin to brown. Then add the fresh spinach and the balsamic vinegar until the spinach wilts down. Season with salt and pepper. ENJOY!

**You can cook a few extra chicken breasts to put over salad the next day or to cut up and put in a stir-fry or soup.

ENJOY!