Jul 21, 2011

I'm a sucker for smothered chicken and really anything with bacon or cheese in it, on it, near it--you get the picture.  This Teriyaki Smothered Chicken has it all--sweet, salty, cheesy, even that just off the grill taste you only get in summer!


Okay, I admit that this meal isn't going to win any health food awards, but I think I can get you a fine dinner for around 534 calories.  I'm totally pregnant and trying to eat healthy all the time is a bit of a challenge these days.  This is a compromise meal---some healthy attributes, but plenty of fat and salt to satiate my cravings!  Serve it up with a side of brown rice, broccoli and a strawberry-pineapple smoothie (117 calories) for dessert and yum-o!


Teriyaki Smothered Chicken Recipe
1
lb
chicken breasts
1/2
cup
Kikkoman teriyaki sauce
1
clove
garlic, minced
1
cup
part-skim mozzarella cheese, grated
3
slices
thick bacon
1/2
cup
crushed pineapple in own juice, drained
2
cups
red bell pepper, julienned
1
cup
onion sliced
1
Tbsp
olive oil
1
Mince garlic and mix with teriyaki sauce. Marinade chicken for at least 2 hours, preferably overnight.  I only marinated it for a couple of hours and it was still great.
2
Cut bacon into small pieces and cook over medium high heat until crispy. I cut the bacon before I cook it so I don't burn my fingers trying to cut up hot bacon.  Remove from stove top and place on paper towel to drain. Set aside.
3
Grate cheese, set aside
4
Drain pineapple, set aside
5
Slice onion and pepper into thin slices. Heat oil in frying pan, and saute vegetables until soft and slightly caramelized. Let them cook slowly, about 20 minutes.
6
While vegetables are cooking, Take your chicken to the grill and cook them, turning frequently. 
7
When the chicken is almost done, preheat the oven to broil. Place cooked chicken in square baking dish and cover with 1/2 of the cheese. Top with onions and peppers, pineapple, and bacon then finish with the remaining cheese. Broil in oven until cheese is melted.
Servings: 4
Yield: 4 pieces
Nutrition Facts
Serving size: 1/4 of a recipe (8.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients and includes the entire 1/2 cup of teriyaki sauce which skews the sodium content.  No doubt this recipe is still high in sodium, but not quite this high!
Amount Per Serving
Calories
344.4
Calories From Fat (57%)
197.81
% Daily Value
Total Fat 22.15g
34%
Saturated Fat 8.21g
41%
Cholesterol 51.86mg
17%
Sodium 1846.41mg
77%
Potassium 432.8mg
12%
Total Carbohydrates 17.48g
6%
Fiber 1.76g
7%
Sugar 12.2g

Protein 18.27g
37%

Strawberry- Pineapple Smoothie Recipe
I make simple, quick smoothies without a lot of fuss.  For our 117 calorie dessert tonight, I used the juice from the can of pineapple and the leftover pineapple that I didn't use for the smothered chicken.  I then dumped about 3/4 of a bag of frozen strawberries into the blender and a couple of scoops of plain yogurt--maybe a cup or so.  I then sweeten with Truvia to taste.  Blend and enjoy.  We actually ate ours with our meal instead of as a dessert.  It's summer and hey....why not?
Here's the calorie breakdown for this meal/ dessert combo:
1 piece of chicken with 1/4 of smothering: 344 calories
3/4 cup brown rice: 140 calories
2 cups steamed broccoli: 50 calories
8 oz smoothie: 117 calories
Meal total= 534 calories, with dessert, 651 calories.

Jun 24, 2011

Easy and Authentic Beef Enchiladas

I adore corn tortillas, but I have always had trouble using them in my homemade enchilada recipes because even when I softened them, they would crack and break and end up looking like shredded enchiladas.  I tried a new trick tonight--one that adds no extra calories no less--and it worked like a charm.  As if that wasn't exciting enough, I made an enchilada red sauce from scratch tonight that tasted just amazing and claimed to be "authentic."  I based my version off an archived recipe from Cooking Light.


Here's how to make enchilada sauce:
Ingredients:
1 1/2 cups low sodium chicken broth (homemade if you have it)
1Tablespoons Canola Oil
3 Tablespoons Chili Powder
1 Tablespoon Cumin
1 teaspooon Oregano
2 Cloves garlic, minced
2 Tablespoons flour

You will also need:
1 lb 90% lean ground beef
1/2 onion, diced
2 cups fresh spinach
10-12 corn tortillas
1 cup 2% sharp cheddar cheese

Directions:
Heat oil in sauce pan.  Add minced garlic and saute for 1-2 minutes or until fragrant.  Add spices and saute about 30 seconds.  Add flour and whisk until all the flour is absorbed.  Slowly add chicken broth and whisk to combine.  Bring to a boil and allow to simmer until sauce thickens and chicken broth is reduced.  Reserve half of the sauce for the meat and add petite diced tomatoes to the other half (I used about half a can, but our enchiladas could have used more sauce, so next time I will probably use the whole can.)

For the meat I used 90% lean ground beef and cooked it with diced onions and then added some of the enchilada sauce.  I threw in a couple of cups of fresh spinach to up the veggie content in our meal.  I find it tricky to serve healthy veggies with Mexican food for some reason, so I try to hide them!

Here's the trick for softening the tortillas---I read about it online and thought it was worth a try.  Bring about 1/2 to 3/4 of an inch of water to a boil in a skillet.  Dip in each corn tortilla for 2-3 seconds on each side.  Too long and they will fall apart, too short and they won't roll up like they are supposed to. I had 2 tortilla casualties before I got the hang of it, but it was pretty simple.

1 lb of meat made about 12 enchiladas.  I topped them with the enchilada sauce mixed with the diced tomatoes and sprinkled about a cup of 2% cheddar cheese over the top and baked them in the oven at 350 for about 20-25 minutes.  Deliciouso!





Jun 7, 2011

Creamy Spinach and Ham Farfalle

Way back at Easter, I made this awesome ham, purchased on sale of course.  There was tons of extra meat that I decided to freeze.  I pulled out the last of our leftover ham for a quick dinner last night.  Cream sauces are typically a no-no when trying to eat light, but I replaced the heavy cream in this recipe with evaporated fat-free milk for a surprisingly tasty pasta with ham and spinach.  The spinach absorbs a lot of the  sauce so this isn't super saucy, but the spinach tastes divine with the cream.  The ham adds quite a bit of sodium, so you will need to watch your sodium intake the rest of the day.


Here is the recipe for Creamy Spinach and Ham Farfalle:
Ingredients
1 tbsp Extra Virgin Olive Oil
1 tbsp Light Butter
2/3 cup Onions, finely chopped
2 Garlic Clove
12 oz Evaporated Fat Free Milk
1/2 cup Wine White
1/2 cup Low Sodium Chicken Broth
10 oz Spinach-frozen
1/3 tsp Nutmeg, Ground
1/2 tsp Ground Black Pepper
8 oz Hickory Smoked Ham
7 oz Pasta - Barilla Plus Multigrain Farfalle


Directions:
Boil pasta according to package directions.  Thaw spinach and squeeze dry in a towel or several layers of paper towel to get out excess moisture.  Heat butter and oil over medium low heat.  Saute onions for about 5 minutes or until soft.  Add minced garlic and saute another 1-2 minutes.  Season with Black pepper and then pour in white wine and chicken broth.   Add evaporated milk and bring to a boil, allowing sauce to reduce slightly.  Add spinach and allow sauce to return to a boil for about 3-4 minutes or until spinach is cooked.  Cut ham into matchsticks and cook until heated through.  Stir in cooked pasta and serve.
I think this meal goes great with a raspberry-lemon smoothie--especially in summer.


Nutrition Facts

Serving Size: 1/4 entire recipe
Amount per Serving
Calories 451
Calories from Fat 141.0
% Daily Value *
Total Fat 15.67g
24%
Saturated Fat 1.44g
7%
Cholesterol 28.75mg
9%
Sodium 1231.9mg
51%
Total Carbohydrate 54.52g
18%
Dietary Fiber 4.93g
19%
Sugars 15.06g
Protein 24.09g
48%

Est. Percent of Calories from:

Fat
30%
Carbs
48%
Protein
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.


May 27, 2011

MIA and surprise you're pregnant!

So, my posts have been a bit sparse over the last couple of weeks....sorry about that!  I do have a pretty good excuse....found out I'm expecting our third child and I've been a bit nauseous.  Apparently, you can get pregnant while nursing without ever having a period.

As is typical in my first trimester, I have an aversion to cooking---I'm fine with eating, but if someone else made the food, it seems WAY more appealing.  Wonder why that is?

I'm thinking this little surprise might affect my 1600 calorie meal plans since my focus will be turning toward eating more calories and protein than I would be if I was trying to maintain my weight.  Healthy eating is still a priority and I'm thinking I will focus more on healthy meal plans than sticking to a strict calorie diet.

I hope to continue to provide nutritional data so if you aren't pregnant, you can still watch what you are eating!

I think I'm most of the way through the queasy part of pregnancy (I hope anyway) so hopefully my appetite will pick back up and I'll start thinking about great food combinations once again!

May 17, 2011

Pesto Stuffed Portobellos

Simple and Delicious, Pesto Stuffed Portobellos are quick and easy enough for lunch and fancy enough for dinner.  This meal is my latest craving and seems like it keeps popping up on our lunch menu.

I find mushrooms delightful, but my kids do not agree---as with any meal I love that my kids get picky about, I say, More for me!  My kids eat some pretty healthy stuff most of the time because they have little choice, so I think they should be allowed to actually really not like a few foods in this world.  Right now mushrooms are at the top of that list.  Bummer for them, I'm going to keep making these Pesto Stuffed Portobellos!


Recipe for Pesto Stuffed Portobello Mushrooms:
Ingredients:
4 Portobello mushroom caps
1/3 cup Parmesan Cheese, Shredded
1/4 cup Pesto
1/4 cup Whole Wheat Bread Crumbs


Directions
Scoop flesh out of center of mushroom. chop removed portion and mix with pesto, breadcrumbs, and shredded Parmesan. Spoon back in to mushroom caps. bake at 400 degrees for about 15 minutes.



Here's a 1600 Calorie Healthy Meal Plan to go with Stuffed Mushrooms:

Breakfast-375 Calories
Greek Yogurt and Toasted Pecans

Snack- 196 Calories
(Spinach, Banana, Frozen Mixed Berries and Orange Juice)

Lunch- 369 Calories
2 Pesto Stuffed Portobellos
with Marinara Sauce

Snack- 120 Calories
Almond Milk
Graham Crackers

Dinner- 486 Calories

Total Calories = 1546



May 5, 2011

The Fear of Eating Healthy (part 1)

Over the past decade I have made numerous changes to my diet to include healthier choices, some have been easy and some have seemed torturous at the time.  Almost all the major changes have been accompanied by a twinge of fear or at least hesitation.  Fear of what, you may ask---Well, as you become more conscious of your food choices and more aware that a truly healthy diet means leaving behind a lot of familiarity and relearning many of the skills associated with eating this can be quite intimidating!  Healthy eating is in many ways an emotional choice as much as it is based on factual knowledge of eating the "right" foods.

I have found it empowering to reflect on my fears and articulate them.  I'd like to tackle one fear at a time in a series of posts beginning with today's fear:

Fear of trying new foods and trying to get your family to try new foods.

I am a pretty adventurous eater, but I am cheap.  I often hesitate to purchase a new food because I don't want it to go to waste if I can't stomach it!  I like to be sure I am going to like something before spending my hard earned cash!  So, I will often ponder trying new foods for months before actually purchasing something.  I have even visited foods at the store several times before committing to the purchase.  Funny, I know, but true nonetheless.

Like I said, I am compelled to try things because of the adventure of trying new things---my husband does not share these feelings.  I can totally understand his perspective though.  I am in control of the food I eat because I go to the store and buy it and then cook it.  In many ways, he isn't.  He gets home from work and eats whatever I made him.  I can imagine that from time to time this puts him into shock.  For example, I went to the dentist yesterday and we were talking about green smoothies--I have yet to try one, but now I'm intrigued.  My husband has no idea that he is going to get one of these one day when I finally work up the nerve to put spinach in my blender!

I think it is easier to make big changes in your diet when you are making the choice for yourself.  When I make a change in my diet it is out of conviction based on solid research and a passion for making a better choice.  Having that sense of control is important if any change is going to be longterm---especially if the taste isn't immediately amazing!

If you really want to make better food choices, you will need to look at this change as an adventure and not as torture.  For me, the adventure begins way before tasting a new food.  It begins when you learn about why something is healthy and how God created it to sustain you.  It begins when you take control of the change in your eating and you become free to grow and change as a person.

All this talk about adventure doesn't mean you won't be discouraged when your family or friends try your new concoctions.  Don't lose heart when they whine and complain about your latest dinner experiment.  Keep trying, you may be surprised to hit a home run or two when you introduce new foods on a regular basis.


Darya over at Summer Tomato has an interesting article on convincing your family to eat healthy food.  She suggests that you have to convince naysayers with the way you describe the food and show your excitement for what you are serving.  I agree!  This definitely works when I know I have a winner on my hands, the trouble for me comes when I'm not so sure about the food myself.  Hard to sell to someone else when I'm still convincing myself!


I have found that trying new foods based on the recommendations of friends and family as well as trusted blogs and other recipe sites that have a rating system has greatly improved my success rate with cooking and eating unfamiliar foods.  There is something reassuring about knowing that someone you trust has eaten something and not only survived but enjoyed it enough to tell you about it.

Getting tips on how to prepare new foods correctly is also critical.  If you don't make it right, it won't taste right!  Find detailed instructions that answer your questions and reassure you that you are on the right track.  I like to look for sites that tell me the good and the bad, so my expectations are more realistic.

Here's a sneak peak at some of my other fears related to eating healthy.  I'll cover fear of being a food snob in my next post.
  • Fear of being a food snob.
  • Fear of making others feel uncomfortable because of your restrictive diet.
  • Fear of looking or feeling stupid because you are clueless about what to buy or how to shop at the health food store.
  • Fear of being judged by where you are on your eating journey by those further along or more extreme in their healthy lifestyle.
  • Fear of leaving the familiar, having to learn to cook differently, enjoy social settings differently, and even spend your money differently.


May 3, 2011

Apple Baked Oatmeal

Delicious hot oatmeal is one of my favorite breakfasts.  If you've followed my blog with any regularity you may have seen my post on Baked Oatmeal or "Special Oatmeal" as my son calls it.  This warm, easy to make, comfort food finds its way into our breakfast menu on a weekly basis.  I do switch it up a bit here and there by adding pumpkin or blueberries and now that my daughter is old enough to eat peanut butter, I've been wanting to try a peanut butter version of baked oatmeal.  But today's switch-up from the normal raisins was baked oatmeal with apples.

By switching out the sugar for dark brown sugar and adding vanilla and a touch of lemon juice to bring out the tartness in the apples, Apple Baked Oatmeal was as delicious as it was simple to make!


Print Recipe | Printable grocery list
Recipe for Baked Oatmeal with Apples:
Ingredients:
1 egg
1/4 cup Brown Sugar
1/2 cup Skim Milk
1/4 cup Natural Unsweetened Applesauce
1 tbsp Canola Oil
1 med Apple, finely chopped
1 tsp Cinnamon, Ground
2 tsp Lemon Juice
2 cups Quaker Oats Old-fashioned
1 tsp Baking Powder
1/4 tsp Salt

Directions:

  • Preheat oven to 350.
  • Finely chop apple (smaller bits will cook faster). slightly beat egg, add apples, milk, oil, applesauce, lemon juice and brown sugar and mix together. 
  • Add remaining ingredients. Stir until fully mixed. 
  • Pour into greased 8x8 baking pan. Bake for 22-25 minutes.
Enjoy Apple Baked Oatmeal as part of the following 1600 calorie meal plans:

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