crock pot --- healthy potato soup

Potato soup is a huge staple in this household - my husband and I make at least once a month during the chilly months of the year! I am so happy to report that I have found a healthy potato soup recipe! Yes, another crock pot recipe out of The Everything Healthy Slow Cooker Cookbook :) You'll have to excuse my obsession with this cookbook, it's just that it's the first time I have been able to make delicious and healthy favorites in the crock-pot!

Enjoy!!!

Baked Potato Soup



Ingredients (serves 6):
1 onion, sliced
4 russet potatoes, peeled and cubed
5 cups of water
1/4 tsp salt
1/2 tsp white pepper
1/4 cup shredded  sharp Cheddar
3 tbsp reduced fat sour cream
2 strips of turkey bacon, cooked and crumbled
1/3 cup diced green onions

Instructions:
1. Place the onions, potatoes, water, salt, and pepper into a 4-quart slow cooker. Cook on low for 7 hours. 

2. Puree using an immersion blender or puree in a blender. Stir in the cheese, sour cream, bacon crumbles, and green onion. 

* My husband and I really like our food spicy, so we added extra white pepper and lots of hot sauce. We also used 3 strips of turkey bacon instead of 2, because, well...we like bacon :)

Per serving: 170 calories, 3.5g fat, 220mg sodium, 28g carbs, 3g fiber, 6g protein

Happy soup eats to you and your family! 
Cheers!

crock pot --- healthy black bean soup

Happy December to you all :) 

I have another FABULOUS crock-pot soup recipe to share with you! Coming to you again from The Everything Healthy Slow Cooker Cookbook (my new favorite!). This recipe is full of protein, and surprisingly savory/flavorful! Give it a tray :)

Black Bean Soup --- serve with corn bread on the side!




Ingredients (serves 8)
3 slices turkey bacon
1 tsp canola oil
1 medium onion, diced
1 habanero pepper, seeded and minced
3 cloves of garlic, minced
1 stalk celery, diced
1 carrot, diced (I passed on the celery and doubled the carrots, yum!)
30 ounces canned black beans, drained and rinsed
3 cups of chicken stock
(Ingredients for cornbread or a cornbread mix from the grocery store)

Instructions: 
1. Cook the turkey bacon in a nonstick skillet until crisp. Drain on paper towel-lined plates. Crumble the bacon into small pieces. 

2. Heat the oil in a nonstick skillet. Add the onions, habanero, garlic, celery, and carrot. Saute until the onions are soft, about 2-4 minutes. 

3. Put the beans, onion mixture, and bacon crumbles into a 4-quart slow cooker. Add the broth and stir. Cook on low for 8-10 hours or on high for 4 hours. 

* This soup is wonderful served with cornbread! I totally recommend it :)

Per Serving: 120 calories, 3.5g fat, 730mg sodium, 24g carbohydrates, 7g fiber, 8g protein

Cheers to good and healthy eats!

crock pot --- healthy tortilla soup

Hey blogland! It's been a while - but I thought I would take a second to share this delicious crock pot recipe with you! It comes from The Everything Healthy Slow Cooker Cookbook, and we tried it out last night. So delicious, hearty, spicy, and perfect for a chilly December 1st evening! Enjoy!


Tortilla Soup

Ingredients (serves 8)
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1/8 tsp salt
25 ounces canned crushed tomatoes
14 ounces canned fire-roasted diced tomatoes
3 cups Chicken Stock
2 cloves of garlic, minced
1 medium onion, diced
4 ounces canned diced green chiles, drained
2 habanero peppers, diced
1 cup fresh corn kernels (we used frozen corn that we thawed in the microwave)
2 cups cubed cooked chicken or turkey breast
Tortilla strips on top 

• To make the tortilla strips: slice 4 corn tortillas in half, then into 1/4" strips. Heat 1/2 tsp canola oil in a shallow skillet. Add the tortilla strips and cook, turning once, until they are crisp and golden. Drain on paper towel-lined plates. Blot dry.

Directions
1. Place the spices, tomatoes, stock, garlic, onions, chiles, and peppers in a 4-quart slow cooker. Cover, and cook on low for 6 hours. 

2. After 6 hours, add the corn and turkey or chicken. Cover and cook for an additional 45-60 minutes. Serve with tortilla strips.

Per serving: 170 calories, 3g fat, 250mg sodium, 21g carbs, 4g fiber, 17g protein

*This is a super healthy/low calorie recipe! If you want to add to it, add sliced avocados, cheese, or sour cream to it once you have dished it up. The sour cream also helps cool it down if it is too spicy for you!

Enjoy and Cheers!

summertime pizzas --- peach and prosciutto

Hey there!!! Welcome to my blog :)

So these last few weeks our evenings have been filled with delicious and creative make-at-home pizzas. My husband and I are on such a fruit pizza kick right now! Definitely a healthier alternative than a store-bought or ordered pizza! I thought I should share some of our most successful recipes with you! I'll start with a DELICIOUS pizza we made last week ---

Grilled Peach and Prosciutto Pizza:

This pizza was inspired by a recipe I found in my Martha Stewart magazine. But as always, we made some adjustments to make it our own :)

Ingredients:

• Betty Crocker Pizza Crust mix --- they are about $1 at Safeway and are super easy to make!
• 2 tablespoons of olive oil (plain or flavored)
• 2 ripe peaches, cut into wedges
• Pam cooking spray
• 2 cups of shredded (or 1 pound of fresh) of 2% mozzarella cheese
• 1 package of prosciutto  (about 12 thin slices), cut in half
• 1/3 cup of fresh basil

Directions:

• Heat oven to 450 degrees, then make the crust as instructed on the packaging.

• After the crust is prepared and rolled out, brush it with a couple of tablespoons of olive oil, and sprinkle mozzarella cheese generously over the whole crust. 
• Pop the crust in the oven (on a pizza stone or cookie sheet) for 12 minutes. 
• While the crust is cooking, heat up a frying pan, spray the pan with cooking spray, and grill the peach wedges, flipping, for about 3 minutes per side. 
• After the crust has cooked for 12 minutes, remove the pizza from the oven and top with prosciutto slices, peach slices, and the remaining mozzarella cheese. 
• Return the pizza to the oven and cook for an additional 5 minutes, or until the crust is golden brown. 
• When the pizza is done, add the chopped fresh basil on top, cut the pizza, and ENJOY!!!

 Let me know if you like this recipe and want me to share more summer pizza recipes with you!

Thanks for stopping by :) As always, I love meeting new people and having new readers!

Cheers :)

too good not to share

Alrighty folks --- a little Staycation break for you had to happen so that I could share with you 2 AMAZING recipes we have tried lately! 

Tonight, we had: 

Asian Rice and Vegetable Bowls with Eggs and Chili Sauce

I know, the name of the meal is more than a mouthful, but it is totally yummy! Courtesy of Real Simple magazine (February, 2011)

Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m

Ingredients

• 2/3 cup short-grain brown rice
• 1/3 cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)
• 3 to 4 teaspoons Sriracha or Asian chili-garlic sauce
• 3/4 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 bunch broccoli, cut into florets
• 2 red or yellow bell peppers, thinly sliced
• 2 carrots, peeled and cut into thin sticks
• 2 tablespoons plus 1 teaspoon canola oil
• 4 large eggs

Directions

1. Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
2. Meanwhile, heat oven to 450° F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tablespoons of the canola oil. Roast, tossing once, until tender, 20 to 25 minutes.
3. Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.

Nutritional Information Per Serving: 

Calories 244, Fat 16g, Sodium 848mg, Protein 12g, Carbohydrate 42g, Sugar 11g

 ----------------------------------------------------------------------------------------------------

2 weeks ago we tried making lettuce wraps for the first time! We found this recipe online, and tweaked it a bit to be a little more our style. The result was DELICIOUS - and I would say on par with PF Chang's lettuce wraps! Much healthier, too!

Asian Turkey Lettuce Wraps ---

Ingredients:

1 tbsp peanut oil

1 onion (chopped)

1 14 lbs ground turkey (lean)

12 cup sauce (purchased asian peanut)

1 tbsp hoisin sauce

1 tbsp soy sauce (additional, dipping)

1 cucumber (peeled seeded chopped about 1 14 cups)

13 cup fresh mint (coarsely chopped, small, sprigs)

12 butter lettuce (leaves) 

chopped green onions - sprinkled 

sriracha or any other spicy sauce - add if you like it spicy! 

Directions:

1. Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.

2.  Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs and green onions, fold in sides over filling, and roll up. Pass additional soy sauce/sriracha alongside wraps for dipping.

Nutritional Information Per Serving:

Calories 304,

Calories from Fat 14, Total Fat 16g, Sodium 559mg, Sugars 7g, Protein 26g

	CHEERS TO GREAT EATS!!! :)

cucumber feta rolls

I made these as a side for dinner with baked fish and truffled couscous --- they are delicious and easy to make! Enjoy!

Cucumber Feta Rolls

Yield: approximately 20 rolls

Prep Time: 15 - 20 minutes

Total Time: 15 - 20 minutes

Ingredients:

2 cucumbers
6 ounces crumbled feta cheese
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste

Directions:

1. Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

2. Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.

3. Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

Voila!
Cheers!

BLT - my way!

Happy Tuesday!

Last night I made the most delicious BLT - so I thought you foodies might want to know about it! 

• I started with a fresh loaf of warm French bread, and cut it in pretty thick slices [about an inch?]. 
• I then cooked some turkey bacon [Jennie-O] using an awesome new method I learned in my Bon Apetit magazine. Preheat your oven to 375 degrees. Arrange your bacon on a rack that you have set on top of a foil-lined baking sheet Bake for 10-15 minutes or until browned and crisp. I loved this method! You can cook a lot more bacon at once than in a frying pan, and there's next to zero mess!
• While the bacon was cooking, I mixed some mayo with chili powder in a small bowl to make a spicy mayo. I spread it on one of the slices of French bread. 
• I then sliced a tomato and a yellow onion, and put slices on the mayo'd side of bread.
• Then washed baby romaine lettuce and layered it on the dry piece of bread.
• Add some sizzlin' turkey, and voila! You have a spicy, warm, delicious BLT with a twist :)

Does anyone else have delicious BLT recipes I should try?!?

Let me know if you try mine and if you like it!

Cheers! [sorry for the crappy photo]

the best potato soup you'll ever have

Hi there folks! In an effort to avoid studying, and while I am waiting til 10am so I can buy Big Gig tix to see Blink 182 and My Chemical Romance, I am posting the promised recipe and book review. 

*** This soup is one of my favorite meals ever, and my husband is the best at making it. We originally found a recipe similar to this years ago, but have since tweaked it to make it our own. You will enjoy it --- I promise :) 

Creamy Potato and Green Chili Soup

Ingredients: {we ALWAYS double this recipe so we can enjoy leftovers!!!}

4 medium potatoes

1/2 lb green chilis, frozen and chopped

1 medium onion

2 tbsp butter

1 can cream of mushroom soup

16 ounces chicken broth

1 1/2 cups milk

1/2 cup flour

1 tsp salt

1/2 tsp pepper

1 tsp cayenne pepper {omit if you don't want spice, or if you like it spicy like us, double the amount!}

1/2 cup cheddar cheese, shredded

Instructions:

Cube potatoes into 1 inch squares and place in a 4-quart pot. Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes.

*** don't be concerned if your potatoes stick to the bottom a bit. Whether they are peeled or not, some will stick. While it's best to stir a little bit here and there, you do NOT want to scrape the burned part off the bottom of the pan while the soup is cooking. Just leave that layer be, otherwise you will get burned flavor in your soup.

Add the remaining ingredients except for 1 cup of milk and 1/2 cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another 30 minutes. Top with shredded cheddar cheese {and crumbled bacon if you'd like!} and serve with crackers, bread, or cornbread.

Makes 4 servings.

If you make this, let me know! I hope you like it :) We had a rainy/gray day here last week and it was perfect for that day!

On to the book review...

Shanghai Girls by Lisa See

It is 1937 in Shanghai, China, and two sisters, Pearl and May, seem to have it all. Riches, beauty, fashion, fun, boys... until their father reveals to them that he has lost all his money {and their savings} gambling. In a deal with a local gang, he has sold them as brides to some men from Los Angeles. Meanwhile, the war between China and Japan begins, and they find themselves torn between staying in a war-ridden country and heading to an unknown country to fulfill their duty of the arranged marriages. The trials these two face are numerous and insanely difficult. But through it all, they have each other.

This book addresses issues like the effects war has on people and a country, discrimination, social and family heirarchies, secrets meant to protect loved ones, and the roles fate and destiny have in our lives. 

It's a good and intriguing read. If you have a sister, the intense bond the two main characters share will remind you of the competitive yet loving relationships you most likely share with your sister. 

Aaaand Lisa See just released her follow-up to this book! So I am really looking forward to that :) And for those of you who are counting, that was book #8 for me for 2011. My goal is 12 books this year :) I'm thankful I got 8 finished before I started school! Because who knows when I'll get the chance to read my final 4!!!

Have you read any good books lately?

Cheers :)

recipe time!

Hey friends!

So it has been a while since I have shared some recipes with you, and I tried out a few this week that I KNOW you'll want to try! I usually share recipes from Cooking Light, and these one's aren't so much light, but they are on the cheesy/delicious side {from Taste of Home}, and you can practice portion control with them ;) I HIGHLY recommend you make the Roasted Asparagus with Feta {my new favorite side dish!!! Low cal, too!} and the Enchilada Chicken Pizza --- so yum, and a nice deviation from the normal pizzas we make! Oh, and should I mention it has a cheesy stuffed crust? Divine.

Pepperoni Lasagna Roll-Ups 

Photo by: Taste of Home

• 3 Servings
• Prep: 25 min. Bake: 25 min.

Ingredients

• 3 lasagna noodles
• 3/4 cup ricotta cheese
• 1/2 teaspoon minced chives
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 24 slices pepperoni --- definitely use Turkey Pepperoni to lower the calorie count on this dish!
• 3 slices Swiss cheese, cut into thirds
• 1 cup meatless spaghetti sauce
• 1/4 cup shredded Parmesan cheese
• You can really add in whatever you have in your fridge! I added goat cheese because I only had a little ricotta cheese, and I used Monterey Jack cheese instead of Swiss because that is what I had on hand!

Directions

• Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up.
• Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.
• Sprinkle with Parmesan. Let stand for 5 minutes before serving. Yield: 3 servings.

This recipe was simple and really yummy! It'd be fun to make with kiddos of you have them :)

Nutrition Facts: 1 roll-up equals 410 calories {can be lowered by using less cheese and turkey pepperoni!}, 22 g fat (13 g saturated fat), 68 mg cholesterol, 894 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein. 

Roasted Asparagus with Feta 

Photo by: Taste of Home

• 6 Servings
• Prep/Total Time: 25 min.

Ingredients

• 2 pounds fresh asparagus, trimmed
• 1 tablespoon olive oil
• Kosher salt to taste
• 2 medium tomatoes, seeded and chopped
• 1/2 cup crumbled feta cheese

Directions

• Arrange asparagus in an ungreased 13-in. x 9-in. baking dish. Drizzle with oil and sprinkle with salt.
• Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately. Yield: 6 servings.

This dish was DELICIOUS! I couldn't stop eating it! And at 72 cals/serving, you can afford to eat however much of it you want! Dig in!

Nutrition Facts: 1 serving (5 ounces) equals 72 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 103 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein. 

Enchilada Chicken Pizza 

Photo by: Taste of Home

• 6 Servings
• Prep: 20 min. Bake: 20 min.

Ingredients

• 1 loaf (1 pound) frozen bread dough, thawed {we use the pizza dough packets}
• 4 ounces string cheese
• 2/3 cup chopped onion
• 1 tablespoon canola oil
• 2 cups cubed cooked chicken
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons taco seasoning
• 1/2 cup enchilada sauce
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded Mexican cheese blend

Directions

• On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Cut string cheese in half lengthwise; place around edge of pan. Fold excess dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 350° for 5 minutes.
• Meanwhile, in a large skillet, saute onion in oil for 3-4 minutes or until tender. Add the chicken, green chilies and taco seasoning; cook 2-3 minutes longer or until heated through.
• Spread enchilada sauce over crust. Sprinkle with mozzarella cheese and chicken mixture; top with Mexican cheese. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown. Yield: 6 servings.

Higher in calories, but a meal stunner! And use skim cheeses for a lower cal option!

Nutrition Facts: 1 slice equals 519 calories, 22 g fat (10 g saturated fat), 82 mg cholesterol, 1,309 mg sodium, 44 g carbohydrate, 4 g fiber, 35 g protein.

Let me know if you make any of these recipes!

Cheers!!!

truffled wild mushroom lasagna

Hey folks!

So my shift got canceled last night at work {at least I was put on call, so I got half-pay instead of my shift being cut entirely}, which left me time today to cook a recipe I have been wanting to try! I am not the biggest fan of mushrooms, but I am always looking for ways to expand my palate's tastes, and new recipes that might help me to enjoy mushrooms more. And this recipe sounded really good {white truffle oil, yes please!}! Found in Cooking Light's December issue, I give you:

Truffled Wild Mushroom Lasagna

(PS - don't try this if you don't have 2 hours to spare!)

You don't have to spend a lot on truffle oil; look for small 2- or 3-ounce bottles, which are less likely to go bad before you use up the oil. {I got 8 oz for $9 at Sprouts}


Yield:  8 servings (serving size: 1 piece)

1 tablespoon olive oil
2 cups thinly sliced leek
8 garlic cloves, thinly sliced
3/8 teaspoon salt, divided
7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided
4 cups sliced shiitake mushroom caps (about 1 pound)
2/3 cup Côtes du Rhône or other fruity red wine
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
3 tablespoons white truffle oil
1 teaspoon black pepper, divided
2 1/2 cups 1% low-fat milk
1 bay leaf
2 tablespoons butter
3 1/2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups fat-free ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
Cooking spray
8 ounces precooked lasagna noodles {use whole-wheat noodles to add fiber!}
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.

2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.

3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

4. Preheat oven to 350°.

5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.
 
CALORIES 424 ; FAT 17.7g (sat 6.4g,mono 2.2g,poly 8.1g); CHOLESTEROL 31mg; CALCIUM 393mg; CARBOHYDRATE 41.3g; SODIUM 455mg; PROTEIN 23.7g; FIBER 2.8g; IRON 2.6mg

This was DEFINITELY tasty, but it took a LOT of effort to make, lol! So if I were to make it again, I would probably do a double batch and freeze it, and serve to guests as a show-off dish :)
Cheers to holiday cooking & new recipes!

pasta and books

Happy Thanksgiving Week!

I can hardly believe how quickly Thanksgiving has snuck up on me! I am really looking forward to the festivities this year, though :) My brother is home from the Marines, so that will be really nice to spend the weekend with him! Then the usual Black Friday madness with my sister, and the traditional family outing to the movie theater to see Harry Potter! It will be great!

Anyway, thought I should share with you a recipe and a book review! Recipe first. A delicious pasta dish from Cooking Light's December issue. I decided to make it because I have only cooked with kale once before this dish, and I didn't particularly like it. This time around, however, it was YUMMY! It is a seriously low-cal and healthy dish, super simple too, so it's a perfect quick meal for during the week! Enjoy!

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Other Time: 20 minutes minutes
Yield:  4 servings (serving size: about 1 1/4 cups)


8 ounces uncooked orecchiette pasta {we used farfalle, because that is what we had on hand}
5 cups bagged prewashed kale {just got a bushel for cheap at Sprouts!}
2 slices center-cut bacon {we used turkey bacon to cut down on fat cals}
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped {probably my new favorite ingredient to incorporate into meals! YUM!}
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved
2 tablespoons fresh lemon juice

1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan {since turkey bacon doesn't leave drippings, we added a dash of olive oil here to give these ingredients something to cook in}; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
 

CALORIES 350 {lower if you use turkey bacon!}; FAT 9.2g (sat 3.1g,mono 3.4g,poly 1.3g); CHOLESTEROL 12.4mg; CALCIUM 218mg; CARBOHYDRATE 53.7g; SODIUM 486mg; PROTEIN 14.7g; FIBER 4.1g; IRON 3.7mg

On to the book review!

Tonight I finished Stephenie Meyer's The Short Second Life of Bree Tanner, an Eclipse novella. I wouldn't consider myself a Twilight Saga fan, but I have read all of the books, and I was curious when this novella came out this summer. 

This book follows Bree, a newborn vampire made by Victoria during her attempt to create an army of newborns to take down Bella {for revenge of her fallen lover}. It is a short read {178 pages}, and it offers an interesting perspective. Twilight readers are so used to seeing the composed side of vampires, not the savage side of newborn vampires. Stephenie Meyer admits that by the end of writing this book, she wished she hadn't written Bree such a tragic ending in Eclipse, because she grew to love Bree so much. 

Overall, it was worth the time to read. I wouldn't call it a good book {but then again, I wouldn't call any of the Twilight Saga books good books}, but it gave a fresh perspective, one less attached directly to the plight of Bella {which got old for me real quick}. 

Have any of you read this book? If so, what did you think?

Oh, and sorry if I offended any of you Twihards, but I'm just team Harry Potter :) 

Cheers {as I move on to my next book on the reading list!}

chicken enchiladas verdes

Happy Sunday! I felt obligated to share the recipe for the delicious dinner I made tonight! Props to Real Simple for including this recipe in their September magazine. YUMMY! I have never made enchiladas from scratch before {shred my own chicken, what?!?!} and these turned out super delish! The magazine recommended doubling {or even quadrupling} the recipe and freezing half for an easy reheat meal at a later point! 

 Enjoy! 

Chicken Enchiladas Verdes

Serves 4
Hands-on Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• 2 chicken breasts (1 1/2 to 2 pounds total)
• 1 16-ounce jar mild salsa verde
• 2 cups fresh cilantro sprigs, plus more for serving {ended up being about half a bushel of cilantro}
• 1 cup sour cream, plus more for serving
• 1 1/2 cups frozen corn, thawed
• 8 ounces Muenster or Monterey Jack cheese, grated (about 2 cups)
• kosher salt and black pepper
• 8 6-inch flour tortillas
• rice, for serving

Directions:

1. Heat oven to 400° F. Place the chicken in a medium sized pot, add enough water to cover the chicken, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones; place the meat in a large bowl. 

2. Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup sour cream. 

3. To the chicken, add the corn, ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper and toss to combine.

4. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with cilantro, sour cream, and rice, if desired.

Delicioso!!!

Cheers!

warm cookies : a fall indulgence

Hey guys! TGIF :) :) :)

I have had this huge container of almond butter in my fridge for months...after buying it at Costco on a whim before ever trying it...and deciding almond butter isn't exactly my cup of tea. 

Maybe it'll just take a little getting used to, but I figured I'd start my path to the acceptance of almond butter by blending it with sugar and spices and creating a cookie out of it! I don't make cookies often, but the gray sky and leaves swirling in my backyard today made me want to put on my long socks and make cookies! So I did just that :)

I kind of threw together a ton of ingredients and I ended up with a fluffy, gooey, discs of deliciousness! Here is my new recipe :)

Almond Butter Oatmeal White Chocolate Chip Cookies

{say that 10 times fast...}

Ingredients

  2 sticks {1 cup} butter

1 cup brown sugar

1/2 cup sugar {regular white kind}

1/2 cup almond butter

2 large eggs

1 tbsp vanilla

1 1/2 cups of rolled oats

2 cups of flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 bag of white chocolate chips {or toffee chips or chocolate chips}

1/4 cup maple syrup

Toss in some almonds if you like!

Directions

1. In a medium bowl, cream together butter and sugars. Add vanilla and almond butter. Add eggs.

2. In a small bowl, sift flour, salt, baking powder, and baking soda together. Stir in cinnamon and oats. 

3. Add dry ingredients to creamed ingredients, and mix well. Stir in maple syrup and white chocolate chips. 
4. Refrigerate dough for 2 hours. 

5. Spoon dough onto cookie sheet and bake for 10 minutes at 350 degrees.

Eat warm, share with friends, and enjoy with a tall glass of milk!

Do you have any favorite cookie recipes? 

Cheers :)

seriously delicious x 2

Yes, yes, I have yet ANOTHER panini recipe for you :P But don't worry, I also have another non-panini recipe for you :)

Let's just say at least this addiction is somewhat healthy! Haha. But this panini was YUM-O and you have got to try it if you like buffalo chicken at all! And if you like recipes with only 5 ingredients! Again...out of October Cooking Light {apparently wins issue of the year, in my opinion!}, I got this fabulous recipe for a Buffalo Chicken Panini. Without further ado:

Buffalo Chicken Panini

This toasted sandwich delivers classic bar-food taste in a healthier package.

Yield:  4 servings (serving size: 1 sandwich)


1/4 cup hot pepper sauce, divided {I used Frank Red Hot's Buffalo Wing Sauce and it did the job perfectly!}
1 pound chicken breast tenders  {I cut up chicken breasts into strips, cooked them on the skillet, then tossed the cooked tenders in the hot sauce in a ziploc storage container}
1/2 cup (2 ounces) crumbled blue cheese
6 tablespoons canola mayonnaise {I used regular light mayo}
8 (1-ounce) slices white or sourdough bread

Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons sauce. Combine cheese and mayonnaise. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.
CALORIES 402

FAT 16.2g (sat 4.9g,mono 6g,poly 3.5g)

CHOLESTEROL 75mg

CALCIUM 100mg

CARBOHYDRATE 29.1g

SODIUM 724mg

PROTEIN 32.4g

FIBER 3g

IRON 0.8mg

Cooking Light, OCTOBER 2010

Recipe #2 is from a random cookbook I got at Ross one day: Eat Up Slim Down Annual Recipes 2008. This cookbook is kind of hit or miss, but one of its hits has turned out to be one of my favorite recipes! This is the third time I have made it, and it is still just as delicious as ever. It's pretty easy to make, and the curry flavor mixed with the sweet apricot jam just makes this impossible to turn down! It's healthy and great to serve guests. I made a huge batch {I always double this recipe} of it tonight so we could have it throughout the week for lunches and things. So here you are:

Curry-Kissed Chicken & Carrots and Rice

Ingredients for curry chicken:

1 1/2 tbsp curry powder

3/4 pound chicken tenders

Olive oil spray

1/3 cup water

3 tbsp apricot jam

1/4 cup heavy whipping cream {use 2% milk for a lower-cal option, but I have to admit I love the full flavor that this ingredient gives}

2 tbsp scallions

Ingredients for carrots and rice:

1 cup water

1 cup 10-minute brown rice

1/2 cup shredded carrots

Directions for curry chicken:

Place curry powder on a plate. Toss the chicken tenders {I cut the chicken breasts into small cubes, they cook faster} in the curry powder, making sure all sides are coated. Heat a nonstick skillet over medium-high heat and coat with olive oil spray. Add the chicken tenders and cook 2 minutes per side, until no longer pink inside. Remove to a clean plate. Add the water and apricot jam to the warm skillet and simmer for 30 seconds, stirring to melt the jam. Add cream and simmer for 1 minute to thicken sauce. Spoon sauce over chicken. Scatter scallions on top.

Makes 2 servings.

Directions for carrots and rice:

{Personally, I just use my rice cooker, and near the end of the rice cooking, I toss the carrots in to let them steam} Bring water to a boil in a large saucepan. Stir in rice, return to a boil, reduce heat to medium, cover, and simmer 5 minutes. Fluff with a fork. 

Makes 2 servings.

Simple. Delicious. Quick. And honestly it's not overkill traditional Indian food or anything, it won't make your digestive track do strange things. I promise :)

Cheers {maybe I'll take a break from the kitchen for a day???}

panini love

In continuation with my fall recipe kick {and addiction to my panini press}, I thought you might LOVE to have the recipe for the tasty sandwich my hubby and I enjoyed for lunch yesterday! Another recipe from my October Cooking Light magazine, I give you: Prosciutto, Pear, and Blue Cheese Sandwiches. I am new to the realm of blue cheese {trying to abide by one of the Girl Scout rules: try a food 10 times before avoiding it for the rest of your life...or something to that effect}, and I thought the tang the blue cheese added to the mix was phenomenal! Mmmmm. 5 Thumbs Up! Give it a shot :)

Prosciutto, Pear, and Blue Cheese Sandwiches

Time: 20 minutes
Yield:  4 servings (serving size: 1 sandwich)

Ingredients:
8 slices 100% multigrain bread
1 tablespoon butter, softened {Instead of butter, I just sprayed the panini press with olive oil cooking spray}
3 cups arugula {I used the fresh baby spinach I had in the fridge}
1 medium shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto
1 ripe pear, cored and thinly sliced
2 ounces blue cheese, sliced {I used a container of crumbled blue cheese. It melted fabulously!}

Here are the magazine's directions. But I just popped mine on the panini press and I'm sure you could put it on a skillet a la grilled cheese if you want to :)

1. Preheat broiler.
2. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.
3. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down.

CALORIES 324
FAT 13.8g (sat 5.4g,mono 5g,poly 0.8g)
CHOLESTEROL 26mg
CALCIUM 408mg
CARBOHYDRATE 36.4
SODIUM 706mg
PROTEIN 15g
FIBER 9.7g
IRON 2.1mg

Cooking Light, OCTOBER 2010

Now for your feedback!

--> Do you like when I post recipes?

--> Am I posting too many? I don't want to bore you all!

--> Have you tried any of the recipes I have posted?

Hope you are having a fantastic fall week!!! It sure feels like fall here in Colorado!

Cheers :)