Thai Chicken Salad with Peanut Dressing

 I eat a salad for lunch almost every single day.  I love filling a bowl full of bright greens and other colorful veggies for a healthy midday meal.  But if you're going to have a salad every single day, you've got to be careful to keep it interesting, otherwise you'll get so bored that you'll end up coveting your sons mac and cheese and pigs in a blanket (not that I have ANY idea what that's like.)

This is a salad that I'm already looking forward to making again.  I love peanut sauce, so to have an entire salad coated in it's velvety, sweet flavor is just heaven.  There is a lot you can add to this salad to keep it fun, hot cooked rice noodles, crispy wonton strips, chopped sweet peppers, or you could sub shrimp or pork instead of chicken. 

Thai Chicken Salad with Peanut Dressing
From The New Way to Cook Light

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless cooked chicken breast (go rotisserie!)
2 cups fresh bean sprouts
1 cup shredded carrot
3/4 cup sliced celery
2/3 cups light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
2 tablespoons lower sodium soy sauce
1 tablespoon fresh lime juice
1/8 tablespoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges, optional

Directions

Combine first five ingredients in a large bowl.  Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan, bring to a boil.  Reduce heat, and simmer 5 minutes, or until mixture thickens slightly, stirring occasionally.  Remove from heat, and cool 2 minutes.  Pour warm coconut milk mixture over lettuce mixture.  Sprinkle with peanuts, and serve with lime wedges, if desired.  Serve immediately.

Serves 4

Per Serving: 262 cal, 11g fat, 27g prot, 17g carbs, 4g fiber

Linked up with Taste and Tell

Bacon and Pepperoncini Stuffed Sweet Peppers

Around Superbowl time a friend and I were commiserating about the fact that our disinterest in sports excludes us from all the great sports fare.  So, our Non-Superbowl, Superbowl party was born.  It basically meant all the game food, none of the game.  Score for us!  (Yes, that's right, I'm not a sports fan, but I'm still a real nice gal, honest!)

Don't you love this colorful bouquet of peppers.  I like to consider this my attempt at being responsible, by bringing veggies that haven't been dunked in hot oil.  Instead they've been stuffed with cheese!  I'll admit that I took a small leap of faith making these, I'd never had anything like this, so I had no idea what to expect.  Let me just tell you, these little babies are TASTY!  Sweet crunchy peppers, stuffed with a creamy filling that has a great tangy/smoky combo.  They would make the perfect appetizer for a party, luncheon or baby/bridal shower.  You've got to give these a try.

Bacon and Pepperoncini Stuffed Sweet Peppers
From The Shrinking Kitchen

Ingredients

2 teaspoons olive oil

2 slices turkey bacon, chopped (I used reduced fat center cut bacon)

1 cup chopped red bell pepper

2 green onions, diced

10 pepperoncini peppers, stems removed and roughly chopped

4 ounces light cream cheese

20 mini sweet bell peppers

 

Directions

 

Wash and cut the stems off the mini bell peppers and set aside.  In a non stick skillet, heat the olive oil.  Add the bacon and saute for a few minutes until it starts to crisp.  Throw the green onions and chopped red bell pepper in with the bacon and continue to saute until the peppers are softened.  Scrape the bacon/onion/bell pepper into the bowl of a food processor and pulse a few times.  Add the cream cheese and pepperoncinis to the food processor and pulse till combined. If the mixture is too thick, add a little juice from the pepperoncini jar.  Spoon the cream cheese mixture into a zip top bag.  Snip off a tiny piece of one corner of the bag.  Fill the cavity of each mini pepper with the cream cheese mixture.  Chill the filled peppers until ready to serve, or at least an hour.  (I thought they were even better the next day.)

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Mushroom, Corn and Poblano Tacos

My husband and I went to The Melting Pot last night to celebrate his good news.  He's been wanting to go FOREVER, and thanks to some wonderful friends who provided a gift card, we were finally able to.  I was a little hesitant about it, not that I don't love dipping a variety of tasty morsels into delicious hot grease, please, that's what dreams are made of!  But, since the holidays, I've been trying a lot harder to eat healthier, and cheese and chocolate fondue, unfortunately, do not fit into that category.

But, as the young kids are saying, YOLO!  This was, after all a celebration!  So I dunked, and dipped and laughed the night away with my husband, sans kids, an absolute treat that we do not get to enjoy often.

But now the cheese and chocolate high has worn of and I'm suffering from what can only be described as a Fondangover.  You pretty much treat it like a regular hangover, take Advil, no loud noises, lots of water and keep the lights down.  And now the only thing I'm craving are crispy, cool veggies that have not been swimming in a vat of oil and wine (not that there's anything wrong with that.)

These veggie tacos are just the ticket to feeling like myself again.  Meaty mushrooms and flavorful black beans, corn and poblano peppers, topped with a soft, salty queso fresco make for a mouthful of freshness and nutrition.  They are quick to make and delicious for any time of year, but especially for days when you may be waking up with shame from late night fondippery.

Mushroom, Corn, and Poblano Tacos
Cooking Light November 2011

Ingredients

2 tablespoons olive oil, divided
1 (8-ounce) package presliced mushrooms
1 cup prechopped onion
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 poblano chile, chopped (about 1/2 cup)
1 1/2 cups frozen whole-kernel corn
1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
 1/4 cup salsa verde
1 tablespoon fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon salt
8 (6-inch) corn tortillas
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
8 lime wedges

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.

2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream. Serve with lime wedges

Per Serving (one serving is 2 tacos): 390 cal, 14.4g fat, 15.6g prot, 56.6g carb, 9.8g fiber, 

Buffalo Chicken Pasta Salad

I'm going through a bit of a Buffalo Chicken obsession right now.  If it even slightly resembles the flavors of the classic chicken wing, I have to have it, or pin it :)  Who in the world though that chicken, drenched in hot sauce, smothered in blue cheese would be so good?  I don't know, but I sure would like to give whoever it was, one heck of a high five.

I found this wonderful salad on Shelbys page a few months ago and I've been in love ever since.  I've been known to whip up a huge bowl, and enjoy it for lunch every day until it runs out.  And I'm always sad when that day comes.

The flavors of this salad go so perfectly together.  The sauce has a great kick, thanks to the hot sauce and is balanced out with the pungent blue cheese.  It's spicy, but not too spicy for kids.  It's creamy, it's crunchy, and it really hits the spot when you need a savory dish full of flavor.  It's the perfect side dish for pot lucks and picnics, even if they are on your living room floor in front of the TV :).

Buffalo Chicken Pasta Salad
By Grumpy's Honey Bunch

Ingredients

8 oz dried rotini pasta, cooked according to package directions
2 stalks celery, diced
1 green onion, thinly sliced, including green top
1/3 cup roasted red pepper
2 cups cooked chicken, cubed (I used canned chicken once when I was in a hurry, it turned out great)
1/2 cup Mayonnaise (I used low-fat)
2-3 tablespoons Frank's Red Hot Sauce (use according to taste, I like a lot, but if you're feeding a crowd, you may only want to do 2)
1 teaspoon Worcestershire Sauce
1 tablespoon roasted red pepper brine (the juice the peppers are in)
2 tablespoons crumbled Gorgonzola cheese

Directions

Mix pasta, celery, onion, roasted red pepper and chicken in large mixing bowl.  Set aside.

Mix together Mayonnaise, hot sauce, Worcestershire sauce, red pepper brine and crumbled Gorgonzola cheese. 

Toss mayo mixture with pasta mixture and chill.  Enjoy

Mediterranean Vegetable, White Bean and Feta Penne

 There may be no scarier word to us Carnivores than Meatless.  No meat?  Surely I will starve!

And while I don't think I'll ever be a Vegetarian, lately two or three meatless meals a week have been suiting us just fine.  I think a break from meat every now and then is good for the body, not to mention the wallet.  The trick is to find recipes that are hearty and flavorful enough, that meat is not even missed.  And as long as I just don't mention the fact that it is meatless to my husband, I can usually get away with it.  Shhhhh.

I really enjoyed this dish.  Initially I wasn't sure about the pasta/bean combo, but it really works.  The pasta is filling, while the beans add hearty flavor and creaminess.  A sprinkling of tangy feta on top and you have a plate of comforting goodness.

I noticed the day after that the flavors of the dressing had greatly subdued.  A few tablespoons of Italian Dressing and this also turned out to be a delicious cold lunch.

Mediterranean Vegetable, White Bean and Feta Penne
The Best of Clean Eating 2

Ingredients

6 oz whole-grain penne pasta
1 cup cooked white beans of your choice
2 medium tomatoes, chopped
4 cloves garlic, minced, divided
1 Tbsp balsamic vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 Tbsp plus 1 tsp extra extra-virgin olive oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
1/2 tsp dried rosemary
1 cup crumbled reduced fat feta cheese

Directions

1.  Cook penne according to package directions, adding beans during the last minute of cooking.

2.  Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes, and salt; set aside.

3.  Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly.  Add zucchini and bell pepper and cook for 4 minutes, or until edges begin to brown, stirring frequently.  Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly.  Remove from heat, stir in tomato mixture and drizzle with remaining 1 Tbsp oil.  Cover to keep warm.

4.  Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta.  Spoon zucchini mixture over top and finish with remaining feta.

Per 1 1/2 cup Serving:  353 cal, 12g fat, 44g carbs, 11g fiber, 6g sugar, 18g protein.

Veggie Chili

Aren't vacations great? All the relaxing, eating, playing, eating, shopping, eating, spending time with friends and family, and EATING. Oh the food, oh the food! Vacationing at home in Idaho can be just as good as any resort or cruise ship too, because my mom has a never ending supply of amazing food. Not only does she keep her place very well stocked, but every night she puts together the most delicious summer dinners. From big bowls of pasta, to grilled steaks, to delicious treats and desserts. And I LOVE every minute. Unfortunately it doesn't last forever, and the inevitable day comes when you have to go home and face the music. It's time to detox. That's when I pull out recipes like these. Delicious and packed full of the veggies that I probably wasn't getting enough of while vacationing. My mom sent me this recipe and it will probably be my permanent "food detox" recipe. It's warm, filling, and chuck full of all the vitamins and fiber that you could ask for. The kids even loved it, which is another reason I'll make it over and over!

Veggie Chili
Adapted from Cooking Light, December 2003

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste
pepper to taste
2 16 oz cans stewed tomatoes, undrained
2 15 oz cans black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn (frozen, fresh or canned)
1 zucchini, chopped
1/4 cup chopped cilantro
sour cream
shredded cheddar cheese

Directions 

Heat oil in a large Dutch oven over medium high heat. Add onion, pepper, garlic and zucchini, saute for five minutes or until tender. Add all remaining ingredients and bring to a boil. If chili is too dry, add either chicken or veggie broth, or water to loosen. Reduce heat and simmer 30 minutes. Top with cheese, sour cream and cilantro if desired.

Sausage Gravy over Cannellini Bean Puree

Hello my food friends! It's been too long, but it's definitely not because I've been sitting in my hammock wrapped up in a book and nice cold beverage (although you wouldn't hear me complaining if I were!) It's actually been one of the craziest, funnest, most exhausting months of my life. I wouldn't have traded any of it though for the memories and for the chance to spend so much time with family. In short phrases here are some of the things we've been up to.

Packed my bags to stay a month in Idaho. 

Received a phone call the day before my flight informing me that the mountain my parent's live on is on fire. 

Panicked. 

Followed the news all night long, learning hour by hour that more houses were being destroyed, not having any idea if one of them was my parent's (66 homes were completely destroyed). 

(They had JUST finished building it). 

Flew to Idaho anyway, with no idea if there would be a house to stay in or not. 

Found the house standing, but damaged with burn and smoke. 

Slept in six different beds in the course of a week, completely displaced. 

Mourned at church with and for those that lost absolutely everything. 

Finally moved back into parent's house for the duration of vacation, the smoke damage was no longer a danger to us. 

Still managed to throw in a good deal of swimming, bbqs, boating, a trip to Utah and Yellowstone, and relaxing. 

Endured the worst flight of my life, consisting of a missed flight (plane ran out of fuel), a child wetting their pants, horrible motion sickness, a freezing unplanned sleepover at the airport, an attempted robbery of my son's newly purchased neck pillow, and lost bags. I was alone with two kids. 

Needless to say, it's been a wild month, but one that I'll NEVER forget. With all that happened though, I was so glad that I was able to be there, especially with my parents, who were dealing with a lot at the time. My heart really goes out to the victims of the fires all over the country. While we didn't experience such a loss firsthand, we witnessed those that did, and it's tragic. Memories, valuables, sentimental treasures, all gone. The one blessing in our area was that no one was hurt, and we are so grateful.

On that note, let's talk about food!

My apologies to Kim, my dear bloggy friend who shared this amazing recipe, for the poor photo.  It does not do this delicious dish justice and you're really better off just going to her site for the recipe and pics.  However, I'd be remiss if I didn't at least gush about how delicious this unique dinner is.

First off, bean puree?  Hello!  Where have you been my entire life?  It's cheap, it's quick to make, it's a lovely "polenta style" palate for a million different toppings, and it's seductively delicious.  If you are a fan of beans, you must rush to make this.  It doesn't hurt either to have a rich, meaty gravy to go on top of this.  I would happily make this again and again.

Since Kim is wrote this rockstar recipe, I'm going to send you to her kitchen to check it out.  Check our her other stuff too, she never disappoints!

Ok food friends and family, I really do think I'm back for good.  Vacation season has ended for our family so I plan to be able to say hello a lot more.  Check back soon!

Ratatouille Sloppy Joes

It is a GORGEOUS day here in Philly today. A perfect 70 degrees, no wind, and not a cloud in sight. What is it about weather like that that gives life an entirely new, hopeful perspective. I smile more, laugh more, there's a bounce in my step, you get something back that you don't even realize you've missed. It's pretty great.




And while I would never think of a Sloppy Joe and a summer food, it is easily transformed into one when it's packed full of garden vegetables like bell peppers, zucchini and eggplant. My kids, who were mostly resistant to all the clean eating we were doing, happy gobbled this up, which was a win for all of us.

Ratatouille Sloppy Joes
Best of Clean Eating 2

Ingredients

1 teaspoon olive oil
1 lb extra lean ground beef or bison (I actually used ground turkey)
3 cloves garlic, minced
1 medium onion, diced
2 teaspoons chile powder
3/4 teaspoons mustard powder
1/8 teaspoon cayenne
1 sweet bell pepper, diced
1 medium zucchini, diced
1 small eggplant, diced
1 1/2 cups preferred marinara (I choose one with low sugar content)
1 tablespoon Sucanat or raw honey (I omitted)
sea salt with fresh ground pepper to taste
8 thin whole grain sandwhich buns, toasted

Directions

Heat a large nonstick saute pan on medium-high. Add oil, beef, garlic and onion and cook for 5-8 minutes, breaking up meat with a spoon while cooking, until no liquid remains and beef is browned. Add chile powder, mustard and cayenne, stir well and continue to cook for 1 more minute. Pour beef mixture into a bowl and set aside.

Return pan to heat and add bell pepper, zucchini and eggplant, stir and saute for 3-4 minutes. Add beef mixture back to pan, stir well and reduce heat to medium. Cook for an additional 10-12 minutes, stirring often, or until all vegetables are tender adn cooked throughout.

Add marinara sauce, 2 tablespoons water and honey to pan, stirring until meat and vegetables are coated. Cook until sauce is hot an dbubbling. Season with salt and pepper. To serve, sandwich 3/4 cup beef mixture between each bun.

Per Serving: 232 cal, 5g fat, 30g carbs, 5g fiber, 10g sugar, 18g protein

Spicy Chicken-Spinach Lettuce Wraps

To once again quote Barney from How I Met Your Mother, "If you want to make God laugh, just tell him your plans." I don't think anything could be closer to the truth for us these last few weeks.

To make a long story short, after spending the last few months expecting to either stay in Philly, or move to California, we woke up one morning and discovered that neither were going to happen for us. Not only that, but we had absolutely no clue where we were going to go after my husband graduated from dental school. After a LONG week of stress, tears and uncertainty, my husband finally landed an Oral Surgery internship in New Jersey! It was probably the last place we expected to end up, but we are so excited. New York will be close and from what I've heard, New Jersey is beautiful.

So those are our plans. And of course, being the weird food blogger that I am, the first thing I thought was "I hope I have better lighting in my new apartment for my food pictures!" Haha, you understand, right?

I found these lettuce wraps on Emily's blog at The Open Pantry. I just love visiting this blog. It's bright and fun, and not only does she post delicious recipes, but this girl can make an adorable cake!

We loved these lettuce wraps. They're low carb, low fat, but high flavor, and just delicious with either a peanut sauce or sweet chili sauce.


Spicy Chicken-Spinach Lettuce Wraps
Adapted from The Open Pantry

Ingredients

1 lb Ground Turkey (or diced chicken)
2 tsp Sesame Oil
2 tsp Canola Oil
1-2 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
2 cups Baby Spinach
1/2 cup Carrots, shredded or minced
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

Directions

Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste, carrots and green onions to the wok. Cook for 1 minute, add the ground turkey. Cook until the turkey is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, and spinach. Toss together, cook for 1 more minute and remove from heat. Serve turkey mixture with red lettuce leaves as wraps and top with spicy/sweet soy sauce and peanuts. Enjoy!

Thai Coconut Shrimp

I have made a discovery in the last week.

Carbs. Are. Good.

Carbs make me happy. Carbs give me energy. Carbs help my brain process what you are saying to me quick enough for me to respond somewhat coherently.


Take away my carbs and life gets pretty bleak. Suddenly TV shows seem a bit sadder. I have a harder time concentrating on my books (gasp!), and I get a bit snappier.

Why do I know this? Because the very last three weeks of this crazy program I'm on has you do what's called "carb cycling." It basically consists of three days of very low carb days and then one high carb day. Essentially it's supposed to trick your metabolism and burn fat quickly. I'm one week in and have definitely noticed a difference, I'm starting to see lines and toning where I never have before, which is exciting, but it's been tough. While things like this might be okay to do short term I also recognize that it's probably not a good way to live consistently, at least not for me. If I've learned anything this last year, it's that balance really is the key, as well as finding happiness in food. Luckily I only have two weeks left and I'll be back to a balanced clean diet.

But, speaking of enjoying your food, you have got to try this shrimp dish. I served this to my friend who after finishing declared that she felt like she just ate at a restaurant. The sauce is my favorite part, it's rich and so flavorful, it's just delicious with the shrimp, veggies and noodles. If you can find them, I think this is best with whole wheat soba noodles, otherwise whole wheat spaghetti is just fine.



Thai Coconut Shrimp
Best of Clean Eating, by Clean Eating Magazine

Ingredients

8 oz dry brown rice noodles, or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk (shaken to combine)
1 tablespoon tomato paste
3 tablespoons natural peanut butter with sea salt
1 teaspoon ground ginger
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
juice of 1/2 lime
1/2 teaspoon of sea salt, or to taste
1/2 teaspoon of Stevia, Splenda or sugar, or to taste
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Directions

Bring two medium pots of water to a boil over high heat. In one pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn't get sticky when left to stand. Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to ow and simmer for five minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for five minutes, stirring often to prevent clumping. Add shrimp and cook for another two minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

1/2 cup pasta, 6 shrimp, 1 cup veggies, 3 tablespoons sauce
338 cal, 9g fat, 48g carb, 6g fiber, 2.5g sugar, 20g prot

Shepherd's Pie with Sweet Potatoes

As I may have mentioned in previous posts, this program that I'm on is broken up into three phases. I completed the first two phases last October and November and took a bit of a break in December to enjoy the holidays. Oh sure, I still went to the gym, dabbled in some weights, maybe hopped on the treadmill for a nice stroll. Basically made my appearance.

Well, yesterday I started the last phase of the program, which is the part where you're really supposed to lean and tone. It's such a difficult phase that even the writer of the program has mentioned that it's only something you do occasionally, not as a lifestyle. And I sit here before you as a woman in pain. I never thought it was possible for a workout to BE so brutal. We now take active rests in between our sets, which means that after you completely destroy your quads by doing fifteen reps on the leg press machine, you get to hop off and shred any ounce of feeling you may have had in them by doing fifteen jump squats. Don't even think about sitting down though, you get to do that two more times...and yeah, that was only your first exercise. Get ready for an hour and a half of pain so bad you won't be able to utter a coherent sentence (no seriously, ask the poor lady who asked me if I was done using a bench, I think I just looked at her and drooled.)



However, despite how badly I may have hated it at the time, and despite the fact that I now need my husband's help to lower me onto the couch, it feels AWESOME! Exercise has the amazing capability of making all of your problems seem a bit less significant. Maybe it's because of those great endorphins, or maybe it's because you're only real problem is that you can't lift your fork to your mouth. Either way, it feels excellent after a workout knowing that you just did something great for your body.

And speaking of doing something good for your body, give this Shepherd's Pie a go. I topped it with sweet potatoes due to my newly discovered obsession with them. Where have sweet potatoes been all my life? They are so good, and they make an excellent creamy topper for this casserole filled with flavorful turkey and delicious veggies.


Shepherd's Pie
Best of Clean Eating, by Clean Eating Magazine

Ingredients

1 lb Yukon gold potatoes (or sweet potatoes) peeled and diced into 2 inch pieces
1 clove garlic, whole, plus 1 teaspoon minced, divided
2/3 cup buttermilk (I used unsweetened almond milk)
1 tablespoon chopped chives
sea salt and ground black pepper, to taste
4 teaspoons olive oil, divided
1 lb lean ground turkey breast
1 yellow onion, finely chopped
3 medium carrots, halved lengthwise and cut into half moons
1 celery stalk, diced
1 teaspoon finely chopped fresh rosemary leaves (I used dried)
1 cup low-sodium chicken broth
1 tablespoon tomato paste
1/2 cup frozen peas (I used a frozen veggie medley)

Directions

Preheat oven to 375.

Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.

Meanwhile, heat one teaspoon of oil in a large nonstick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about eight minutes. Drain and discard fat; set turkey aside.

Heat two teaspoons oil in same skillet. Add onion carrots, celery and rosemary, and cook, stirring occasionally, until vegetables are soft, about eight minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about five minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining teaspoon oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand five minutes before serving.

160 cal, 4g fat, 10g carb, 2g fiber, 4g sugar, 20g prot.

Turkey Fried Rice

I survived the day of indulgence, well, attacked is probably a better word. I definitely let myself have the day off and it was glorious. It's amazing the things you realize that you miss, like dark meat, and sour cream, and good old SUGAR. Needless to say, we had a very delicious day, but I'm happy to be back on the Livefit wagon.

This is a recipe that's come in handy quite a few times. One of the most important parts of our meals is that we're getting in the right balance of protein, complex carbs and veggies. This dish covers it all in one big skillet, and it's so delicious and filling. Brown rice with egg whites and ground turkey. It might not sound as appetizing as the real thing, but it's flavored so well that I honestly couldn't tell much of a difference. The kids loved it and it's very filling. Go ahead and use chopped up leftover turkey if you still have some in your fridge.





Turkey Fried Rice
Adapted from The Best of Clean Eating from Clean Eating Magazine

Ingredients

1 teaspoon plus 1 tablespoon olive or safflower oil, divided
1 lb lean ground turkey
fresh ground black pepper, to taste
2 teaspoons plus 2 tablespoons low sodium soy sauce, divided
1/2 yellow onion, sliced thinly
1/2 red bell pepper, finely chopped
1 carrot, peeled and finely chopped
1 bunch broccoli, cut into bite sized pieces (1 cup)
1 tablespoon grated fresh ginger
sea salt, to taste
3 minced garlic cloves
1/2 cup frozen peas, thawed
3 cups cooked brown rice
4 egg whites (or two regular eggs)
1 tablespoon fish sauce (optional)
1/4 cup thinly sliced green onions
fresh cilantro for garnish
chile sauce for garnish

Directions

In a very large nonstick skillet or wok, heat one teaspoon oil over medium high heat. Add turkey and break up to form a single layer in pan, season with pepper. Brown meat, stirring occasionally until cooked through, three to five minutes. Stir in two teaspoons soy sauce. Remove turkey and set aside.

Return skillet to stove and add remaining tablespoon of oil. Add onion, red pepper, carrot, broccoli and ginger and season with salt and black pepper. Cook over medium-high heat until vegetables are slightly soft, about five minutes. Add garlic and cook for two more minutes.

Stir in peas and rice, and cook until completely heated through, about five minutes.

Push rice mixture over to one side of pan and add eggs to now empty side. Allow eggs to fully cook, stirring occasionally, three to five minutes, and then stir eggs into rice mixture.

Add turkey and any accumulated juices to skillet. Stir in fish sauce, remaining two tablespoons soy sauce and green onions. Garnish with cilantro and chile sauce if desired.

Blue Cheese Polenta with Vegetables

Wow, you guys brought tears to my eyes with your sweet comments and words of support. We really do belong to a wonderful community don't we. Thank you so much for that, it's helped to motivate me all the more.

There is now a blog that you can go to for updates on our progress and any fitness tips and experiences we are having along the way. It's written by Aubrey, her sister Christa and I. Both of these girls really know their stuff, so I feel so lucky to be on board with them. The blog is called She Sweats and She Tells. Check them out, say hello :)


This dish is not something I'm able to eat right now, but it's still so healthy and delicious. The more I've eaten polenta, the more I like it. There's almost something romantic about it. It's creamy, smooth, practically seductive, and the perfect canvas for so many toppings. This polenta is particularly wonderful because it's full of pungent, tangy blue cheese. Top that with bright, gorgeous veggies and you have yourself a plate that you might just want to eat by candlelight.


Blue Cheese Polenta with Vegetables
Cooking Light September 2011

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 (4-ounce) packages presliced exotic mushroom blend
1 teaspoon chopped fresh thyme
1 1/2 cups thinly sliced sweet onion
1 red bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 cups 1% low-fat milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled Gorgonzola cheese
1/4 cup chopped fresh parsley

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; saut� for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; saut� for 8 minutes or until vegetables are tender.

2. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

Zucchini Pasta Pancake

One of the things I miss most about having a yard of my own is my garden. How can you beat all of those homegrown summer veggies? And while the season for that is ending, I've still been hearing people ask what to do with the zucchini that continues to fill their kitchens to the brim.


To be honest, this recipe started out as something cheap and convenient. I had most of what I needed, and I really wasn't expecting much more than to be fed quickly. I was very pleasantly surprised with the outcome, these were delicious! And it wasn't just me and my husband that thought so. Our kids gobbled them down faster than we could flip more up for them. They were just delicious slathered in marinara and Parmesan. I highly recommend these veggie packed flap jacks.

Zucchini Pasta Pancake
Adapted from Cooking Light July 2011

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
1 (8-ounce) package angel hair pasta, broken into 3-inch pieces, I used Orzo
1/2 cup lower-sodium marinara sauce
1 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter

Directions

1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook pasta according to package directions, omitting salt and fat.

3. Bring marinara to a simmer in a small saucepan; keep warm.

4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. The recipe originally says to cook it all as one big pancake, but it worked better for us to do smaller ones one at a time. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. I loved them extra crispy. Cut into 8 wedges. Serve with marinara.

Baked Potato Soup

Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.





When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!



Baked Potato Soup

From Skinnytaste



Ingredients



2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)



Directions



Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400� for 1 hour or until tender. Cool. Peel potatoes.



Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.



Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Skillet Eggs with Squash

For a person who doesn't care much for breakfast, I sure have been posting a lot of breakfast dishes. Maybe it's growing on me!

When I was home for the summer, I must have been infected with the Crazy Virus, which is the only way I can explain the 5:30 AM workouts I had with my mom. NUTS! And on vacation too!

But, as you would expect there were a lot of benefits to exercising that early (besides the obvious exercise benefits), even while on vacation. I loved coming home at 7:00, oftentimes before the kids were awake, and getting ready for the day. And I loved having all the time in the world to prepare a decent breakfast to sit down and enjoy. Normally our mornings are rushed and frantic, which is perhaps another reason I'm not crazy about breakfast.

I LOVED eating this dish for breakfast. Vegetables aren't something you see often first thing in the morning, but I think they're so good with eggs. This dish is savory, salty, slightly spicy, and full of vitamins and protein. I enjoyed this with a slice of whole wheat toast and a cup of tea, a fabulous start to the day!




Skillet Eggs with Squash
Food Network Magazine July/August 2011

Ingredients

3 pounds (6 medium) summer squash, and/or zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts, separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup cup grated pepper jack or sharp white cheddar cheese

Directions

1. Grate the squash into a colander using the large holes of a box grater (or use a large food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

2. Preheat the oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

3. Spread the squash evenly in the skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

4. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

What's your favorite breakfast food?

Asian Shrimp, Mango and Avacado Slaw

Hello my friends, I've missed you! The month went so fast, but what a great month. Lots of relaxing, boating, swimming, playing and EATING. Spending all that time with family was so nice and we had a great time, but it also feels good to be back in the comfort and quiet of home.


I have to post this salad because it's what my mom and I ate the most when we were together. Cathy, who's got a great blog at Wives with Knives posted this a few months ago. I immediately bought the ingredients, absolutely loved it, and promptly sent my mom the recipe. Since then I'm fairly confident that her and my dad have enjoyed it at least ten times. We have tried the creamy dressing as well as the vinaigrette, and honestly they are both delicious. The only change we made was adding a bit of red pepper to the slaw, and a scoop of peanut butter to the dressing. The slaw lends itself to a lot of variations, like Cathy says, but guaranteed delicious. Check out the recipe here, and thank you Cathy!




And now a few pics of one of our best boating days. We combined a day at the lake with a my mom's birthday and it was a fabulous day. My entire family was there and we had an absolute blast. I never laugh as hard as I do when I'm with these people.

I love this shot, my husband, who really hasn't done a whole lot of waterskiing, has absolutely no fear. The very first time he got up he was catching air. He did have his fair share of wipeouts though, as you see here.

Taking a tube ride with our son. He's braver then I am, I caught him laughing during some moments that had me white knuckled.

Hanging out on the Big Mable with two of my brothers. Seriously the funniest people I know.

My little girl taking a swim. Her favorite part of the day was just being able to jump off the boat into the water.

Me and my guy.

My daughter and her grandma, the birthday girl.

My son and his cousin. Two of the best friends and worst enemies at the same time, you know how it is at that age, haha!

How has your summer been so far? What are you doing to beat this heat?