Category Archives: Healthy & Yummy

Skinnytaste Chili Mac

Well, it’s Superbowl Sunday – so I was in the mood to make some chili.  Gina at Skinnytaste did not disappoint!  I went with this recipe.

I made just some slight adjustments.  The chili powder I had was an Ancho Chili powder – I was out of regular, but this one has a slightly smokey flavor and I thought it was really good.  Next, I did use 93% organic lean beef instead of turkey.  My guys just prefer it and I figured its still healthy.  The pasta I used was a very small regular pasta (ditalini) – it was probably a little less than 8 ounces.  I didn’t put the cheese on at the end.  I left it for individuals to top on their bowls after the fact.  It was SOOO GOOD!  Clean-up left me with an interesting surprise.  Pasta tends to keep soaking up liquid…so although it was a nice, slightly soupy consistency when we ate it, it was much more solid by the time I put it away…all the extra liquid was soaked up.

Indian lunch – Chickpea and Potato Curry and Roasted Cauliflower

I knew I was making chicken and beef chili for dinner – so I decided to try something vegetarian for lunch.  I don’t usually cook at lunch time, but I figured the leftovers would be good for work this week.  I actually made 2 dishes (what can I say – I feel the need to try everything in my Skinnytaste cookbook!!).

The first dish was a potato and chickpea curry.  Gina doesn’t have this one on her blog – but someone reposted it here.   This blogger rated the recipe a B.  I would agree – not the best Indian recipe I’ve had, but low calorie and chock full of good stuff.  I didn’t have it with rice (although my son did and liked it that way).  I did splurge on a piece of naan.  🙂

The second dish was OUTSTANDING.  I will definitely be making my cauliflower this way again.  It was a simple roasted cauliflower – but it was tossed in some cumin and turmeric.  The recipe called for garlic and olive oil – I decided to save some time and ingredients and use my garlic infused olive oil.  It was roasted very high – 450 degrees.  But oh my goodness – it was good!  This one was also only in her cookbook.

Coconut Chicken Salad with Warm Honey Mustard Dressing

My obsession with my new Skinnytaste cookbook continues!  And even more amazing…all 4 of us ate it.  Yes – I got 2 teen boys to eat salad for dinner!!  Okay – they had a scoop of mac-n-cheese on the side…but they ate salad.  Main dish size salads.  WINNER!

I used the cookbook – but also found the recipe on her blog.  The amounts are different – but the proportions are the same.  The cookbook version said it was enough for 4 servings.  Pretty accurate – although we wanted more dressing than listed.  Speaking of the dressing – my 13 year old liked it so much, he asked if I could just make this instead of buying his usual thick-chemical laden honey mustard dressing that he loves.  One less processed food in the house – SCORE!

Here’s my place – my kids complimented me on how close it looked to the picture in the cookbook:

IMG_2924  recipe here.

Chicken Kale Pasta

My mom made this as part of a Christmas party buffet item.  It was so good!  Don’t be afraid to put lots of kale in – it shrinks to almost nothing.

dsc_21231  Recipe here.

I’m not always a fan of the Pioneer Woman – she makes tasty stuff, but not always all that healthy.  This one she scores a home run with me with all the good ingredients and lack of bad ones.

Healthy Grilled Chicken Parm

I made a delicious grilled chicken parm tonight!  And that is saying a lot – because I’m practically known for my traditional chicken parm.  It is fantastic.  But it’s breaded and fried…and not what I wanted to eat after being so good for 21 days.

Ingredients:

  • Chicken Breasts (I used thin cut)
  • Olive Oil
  • Italian Seasoning
  • Sliced Mozzarella cheese
  • Pesto (optional)
  • Tomato sauce (I love Victoria – all good ingredients)

Directions:

  • Drizzle a little olive oil on the chicken – rub it around.
  • Sprinkle with a little Italian Seasoning (to taste).
  • Grill chicken until just about done.
  • Before taking off the grill, top with sliced mozzarella cheese.  Close grill lid and let cheese get melty.
  • Before serving, spread a little pesto on top (if desired) and spoon tomato sauce on top.

I served the above with garlicky broccolini (recipe here).

The kids missed my traditional guilt-ridden parm, but all agreed this was an acceptable alternative.  Hubby and I thought it was more than acceptable – it was super quick and DELISH!.

 

Zoodles and Swoodles

I love the new non-noodle obsession.  I’ve made zoodles (zucchini noodles) and swoodle (sweet potato noodles).  I currently have a cheap zoodler that I picked up for less than $10 on amazon.  It works great for zucchini, not so great for sweet potatoes.  It’s manual – and the sweet potatoes are just too hard.  I’m putting the new attachment available for my Kitchen Aid mixer on my Christmas list!

The trick with zoodles is to make sure they are really dry before you cook them (I salt them and lay them on paper towels).  And then when you cook them – only cook them minimally so they don’t release their water.

This is my favorite recipe so far:

http://gi365.co/food/creamy-roasted-red-pepper-zucchini-noodles/.  Creamy-Roasted-Pepper-Zucchini-Noodles-GI-365-1

 

Potato & Carrot pancakes

Kid Friendly: Carrot and Potato Pancakes
Kid Friendly: Carrot and Potato Pancakes

These were delicious!  And it reminded me of something I grew up on.  My mom used to make potato pancakes – deep fried until they were nice and crunchy.  This recipe is a healthy twist – half of the potatoes are replaced with carrots – and I only lightly fried them, and then baked in the oven to make sure they were cooked through.  I think the best part of this recipe was the dipping sauce – but then again, we are all suckers for Indian flavors.  Get the recipe here:  http://www.myrecipes.com/recipe/potato-carrot-pancakes-curry-sauce

 

 

Easy Mexican dinner

I don’t know about your family, but mine loves Tex-Mex foods.  Usually if I don’t know what to make and I ask for suggestions, it’s either Mexican or Italian.  This dish is super fast and easy – especially if you short cut and use rotisserie chicken.  Perfect for a weeknight meal.  Toppings are flexible – some of us love guacamole, some salsa – and I have 1 that wants no extra toppings at all.  So I leave the toppings to the side and everyone gets a custom bowl.  My kids like to eat it with chips.  I try to be healthy and avoid the chips…but sometimes I give in :-).  It’s all good – cooking at home is always healthier than takeout!

Recipe here.

One-Pot-Mexican-Casserole-with-Chicken-and-Rice-7