Here's a healthy manicotti for your Olive Garden cravings.
Ingredients:
12 shells (uncooked jumbo shells)
1 1/2 cups canned tomato sauce
2 large egg whites, lightly beaten
1 3/4 cups part-skim ricotta cheese
4oz skinless chicken breast, diced
3/4 cups chopped frozen spinach, thawed and drained
1 tsp garlic powder
1 tbs ground oregano, or other Italian seasoning
3/4 cups shredded part-skim mozzarella cheese, shredded
1/3 cups grated Parmesan cheese
Directions:
Preheat oven to 350
Cook manicotti shells in boiling water according to package directions. Drain and rinse with cold water. Set aside.
Coat 9x13 pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
For filling, in large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup of mozzarella cheese and Parmesan cheese.
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake for approximately 30 min.
3 shells per serving = 11 points
Serves 4
Monday, March 12, 2012
Saturday, February 18, 2012
Wardle Sister's Apple Tuna Salad Wraps
Carrie, Holly and I invented this recipe! So I have to give credit to them as well. It is super healthy, quick, and even the non-tuna eaters (like me) will eat it.
1/2 cup green apples, chopped in small pieces
1/4 cup almonds, crushed (I use a rolling pin and smash them in a Ziploc bag)
1/4 cup celery, chopped
2 cans tuna, drained
1/4 cup cilantro
Lime juice, to taste
oil and vinegar (or a good vinaigrette dressing)
Combine apples, almonds, celery, tuna, cilantro and mix well. Add just enough lime juice and oil and vinegar until everything is coated. Put over a bed of salad greens, or roll up in a tortilla for a sandwich wrap.
1/2 cup green apples, chopped in small pieces
1/4 cup almonds, crushed (I use a rolling pin and smash them in a Ziploc bag)
1/4 cup celery, chopped
2 cans tuna, drained
1/4 cup cilantro
Lime juice, to taste
oil and vinegar (or a good vinaigrette dressing)
Combine apples, almonds, celery, tuna, cilantro and mix well. Add just enough lime juice and oil and vinegar until everything is coated. Put over a bed of salad greens, or roll up in a tortilla for a sandwich wrap.
Wednesday, February 15, 2012
Jason's Concoction
Jason loves to experiment in the kitchen. I'll admit that sometimes it is frightening, but tonight he had a hit with us all! Here's what he did:
Spread Laughing Cow Cream Cheese (he used Garlic & Herb) on Flat Out Bread. Add desired amount of shredded canned chicken (we use Memeber's Mark from Sam's) Sprinkle with cheese. Put it on a cookie sheet and broil it until it's warmed through. Roll and enjoy! :-)
Spread Laughing Cow Cream Cheese (he used Garlic & Herb) on Flat Out Bread. Add desired amount of shredded canned chicken (we use Memeber's Mark from Sam's) Sprinkle with cheese. Put it on a cookie sheet and broil it until it's warmed through. Roll and enjoy! :-)
Chinese Noodles ( A recipe I grew up with)
*Boil/chop 4-6 eggs (we do lots of eggs as we all love them)
*Chop Green Onions (optional-my family doesn't like them)
*Boil Noodles (enough for your family- we always used spaghetti noodles, but tried Organic Whole Wheat and loved it)
*Cut 1-2 round steaks into bite-size pieces and roll in flour. Add meat to 1 - 1/12 Tbsp butter/oil. .
*Chop 1 small onion and add to meat. Can add butter if moisture is needed. Cook meat completely.
*Stir in 3/4 c flour with meat (for thickening- we have used corn starch at the end and it works great too!
Increase heat and add 6 cups water, beef boullion and soy sauce to taste. Stir until gravy is desired thickness. Pour over noodles and top with eggs and onions.
*Chop Green Onions (optional-my family doesn't like them)
*Boil Noodles (enough for your family- we always used spaghetti noodles, but tried Organic Whole Wheat and loved it)
*Cut 1-2 round steaks into bite-size pieces and roll in flour. Add meat to 1 - 1/12 Tbsp butter/oil. .
*Chop 1 small onion and add to meat. Can add butter if moisture is needed. Cook meat completely.
*Stir in 3/4 c flour with meat (for thickening- we have used corn starch at the end and it works great too!
Increase heat and add 6 cups water, beef boullion and soy sauce to taste. Stir until gravy is desired thickness. Pour over noodles and top with eggs and onions.
Sunday, February 12, 2012
Honey Lime Chicken Enchilidas
6 tbsp honey
5 tbsp lime juice or 1 large lime
1 tbsp chili powder
1/2 tsp garlic powder
3 chicken breasts, cooked and shredded
8-10 flour tortillas
2 cups monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup sour cream (recipe calls for heavy cream but sour cream lightens the calories)
Mix the first four ingredients and toss with shredded chicken. Let marinate for at least 1/2 in ziploc bag. Pour 1/2 cup enchilidas sauce on the bottom of a 9x13 baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of chesse for the top of enchilidas. Mix the remaining enchilida sauce with the sour cream and leftover marinade. Pour sauce on top of the enchilidas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top.
*This dish is healthy, but to reduce calorie intake even more use fat free sour cream and don't fill the shells with cheese, just sprinkle some on top. This chicken is so good you can also use it on a salad and use low-fat ranch dressing with good results. My kids love it.
5 tbsp lime juice or 1 large lime
1 tbsp chili powder
1/2 tsp garlic powder
3 chicken breasts, cooked and shredded
8-10 flour tortillas
2 cups monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup sour cream (recipe calls for heavy cream but sour cream lightens the calories)
Mix the first four ingredients and toss with shredded chicken. Let marinate for at least 1/2 in ziploc bag. Pour 1/2 cup enchilidas sauce on the bottom of a 9x13 baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of chesse for the top of enchilidas. Mix the remaining enchilida sauce with the sour cream and leftover marinade. Pour sauce on top of the enchilidas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top.
*This dish is healthy, but to reduce calorie intake even more use fat free sour cream and don't fill the shells with cheese, just sprinkle some on top. This chicken is so good you can also use it on a salad and use low-fat ranch dressing with good results. My kids love it.
Mama's Chili
2 Tbsp olive oil
1/2 to 1 onion, diced
4 cloves garlic, crushed
1 1/2 to 2 lbs ground turkey
1 can (28 oz) crushed tomatoes
3 tbsp chili powder
1/2 tsp curry
1/3 cup honey
1 can corn
1 can pink or kidney beans
1 can black or white beans
1 can diced mild green chilies
3 beef or chicken bouillon cubes
1 to 2 tbsp flour to thicken
Heat oil in large skillet over medium heat. Add onion and cook for 5 minutes, stirring frequently. Add garlic and cook 2 minutes. Add meat and cook until no longer pink. Drain. Add remaining ingredients, stirring until mixed.
Transfer misture to crockpot and cook 8 hrs on low or 4 hrs on high. You can also cook in a large saucepan until heated through.
Serve with cornbread or over brown rice. May top with cheese or sour cream.
*This is honestly the BEST chili I have ever had. Since my girls don't like any heat we usually leave the green chilis out.*
1/2 to 1 onion, diced
4 cloves garlic, crushed
1 1/2 to 2 lbs ground turkey
1 can (28 oz) crushed tomatoes
3 tbsp chili powder
1/2 tsp curry
1/3 cup honey
1 can corn
1 can pink or kidney beans
1 can black or white beans
1 can diced mild green chilies
3 beef or chicken bouillon cubes
1 to 2 tbsp flour to thicken
Heat oil in large skillet over medium heat. Add onion and cook for 5 minutes, stirring frequently. Add garlic and cook 2 minutes. Add meat and cook until no longer pink. Drain. Add remaining ingredients, stirring until mixed.
Transfer misture to crockpot and cook 8 hrs on low or 4 hrs on high. You can also cook in a large saucepan until heated through.
Serve with cornbread or over brown rice. May top with cheese or sour cream.
*This is honestly the BEST chili I have ever had. Since my girls don't like any heat we usually leave the green chilis out.*
Saturday, February 4, 2012
Spicy Crock Pot Chicken
3 Chicken Breast
1/2 C salsa
2 Cans Stewed tomatoes
1 Sm Can Chiles
Cumin
Salt/Pepper
Put it all in the crock pot, cook about 4 to 6 hrs, about 30 minutes before dinner get out the extra sauce about 1 1/2 Cups worth and set aside. Shred chicken. I take the extra sauce and put it in the Spanish rice instead of tomato sauce.
I like to put this on a bed of lettuce with rice and black beans, or make a burrito with it.
1/2 C salsa
2 Cans Stewed tomatoes
1 Sm Can Chiles
Cumin
Salt/Pepper
Put it all in the crock pot, cook about 4 to 6 hrs, about 30 minutes before dinner get out the extra sauce about 1 1/2 Cups worth and set aside. Shred chicken. I take the extra sauce and put it in the Spanish rice instead of tomato sauce.
I like to put this on a bed of lettuce with rice and black beans, or make a burrito with it.
Spanish Rice
2 C White Rice
4 C Water
Olive Oil
1/2 an Onion, (cut into half rings)
Sm can tomato sauce
Salt/Pepper, seasoning salt, garlic powder
Brown rice and onion with enough oil to lightly coat rice. Add water, seasonings and tomato sauce. Cook for about 20 minutes covered, check halfway through and stir once.
Feel free to add and subtract rice amounts. Also you can use instant rice, use the rice and water measurement accordingly. Enjoy, we like it with tacos and spicy crock pot chicken.
4 C Water
Olive Oil
1/2 an Onion, (cut into half rings)
Sm can tomato sauce
Salt/Pepper, seasoning salt, garlic powder
Brown rice and onion with enough oil to lightly coat rice. Add water, seasonings and tomato sauce. Cook for about 20 minutes covered, check halfway through and stir once.
Feel free to add and subtract rice amounts. Also you can use instant rice, use the rice and water measurement accordingly. Enjoy, we like it with tacos and spicy crock pot chicken.
Thursday, February 2, 2012
Teriyaki Beef w/ Broccoli
Teriyaki Beef w/ Broccoli
1/2 c to 3/4 cup soy sauce
1/2 cup sugar (brown)
1 tsp ginger powder
1 tsp garlic powder
1 T. cornstarch
2lb pot roast
1/4 cup water
Frozen broccoli (or stir fry veggies), frozen
Rice, cooked
1. Cut beef (can be pot roast, steak or any type of lean cut) in thin bite size strips perpendicular to the grain of the meat, to allow for the pours of the meat to absorb the marinade, and to make the meat more soft.
2. Marinade in the sauce: slowly cook beef over medium to low heat. Add broccoli when meat is about half way done. Stir now and then. When beef is cooked, turn to high, stir in cornstarch and water mixture (put cornstarch in water, stir, and then add to meat mixture).
3. Serve over brown rice.
Note: My kids don't like brown rice, but usually they'll eat it with the Teriyaki sauce on it. Sometimes I will do half white and half brown and they won't even notice. Also, I cheat and use fajita meat sometimes. It works great and is much faster.
1/2 c to 3/4 cup soy sauce
1/2 cup sugar (brown)
1 tsp ginger powder
1 tsp garlic powder
1 T. cornstarch
2lb pot roast
1/4 cup water
Frozen broccoli (or stir fry veggies), frozen
Rice, cooked
1. Cut beef (can be pot roast, steak or any type of lean cut) in thin bite size strips perpendicular to the grain of the meat, to allow for the pours of the meat to absorb the marinade, and to make the meat more soft.
2. Marinade in the sauce: slowly cook beef over medium to low heat. Add broccoli when meat is about half way done. Stir now and then. When beef is cooked, turn to high, stir in cornstarch and water mixture (put cornstarch in water, stir, and then add to meat mixture).
3. Serve over brown rice.
Note: My kids don't like brown rice, but usually they'll eat it with the Teriyaki sauce on it. Sometimes I will do half white and half brown and they won't even notice. Also, I cheat and use fajita meat sometimes. It works great and is much faster.
Cuban Black Bean Soup
Cuban Black Bean Soup
Note:this is close to the Weight Watchers Recipe
7 points for 1/3 cup soup and 1/4 toppings per serving.
4 cans black beans
4 tsp olive oil
4 stalks celery, thinly sliced
2 onion, choppped
6 cloves garlic, minsed
4 tsp chili powder
1 tsp cumin
1 tsp coriander
12 c. vegetable broth (I use the vegetable bouillon in the hispanic section of the store)
1 tsp hot pepper sauce
1 can crushed tomatoes
Heat oil in large nonstick pan. Add celery, onion, garlic, chili powder, cumin and coriander. Cook sitrring occasionally, until the veggies are lightly browned and fragrant. About 10 minutes.
Add beans, broth, and hot pepper sauce and bring to a boil. Reduce heat and simmer, covered, about 1 hour.
Transfer 2 or 3 cups of bean soup to a food procesesor or blender and puree. Return to pot.
Serve with: red onion, low fat plain yogurt, cilantro
serves 8
Note: I usually serve this over rice and let the kids add more or less hot sauce and toppings.
Note:this is close to the Weight Watchers Recipe
7 points for 1/3 cup soup and 1/4 toppings per serving.
4 cans black beans
4 tsp olive oil
4 stalks celery, thinly sliced
2 onion, choppped
6 cloves garlic, minsed
4 tsp chili powder
1 tsp cumin
1 tsp coriander
12 c. vegetable broth (I use the vegetable bouillon in the hispanic section of the store)
1 tsp hot pepper sauce
1 can crushed tomatoes
Heat oil in large nonstick pan. Add celery, onion, garlic, chili powder, cumin and coriander. Cook sitrring occasionally, until the veggies are lightly browned and fragrant. About 10 minutes.
Add beans, broth, and hot pepper sauce and bring to a boil. Reduce heat and simmer, covered, about 1 hour.
Transfer 2 or 3 cups of bean soup to a food procesesor or blender and puree. Return to pot.
Serve with: red onion, low fat plain yogurt, cilantro
serves 8
Note: I usually serve this over rice and let the kids add more or less hot sauce and toppings.
California Spaghetti
Ingredients:
Broccoli (1-2 cups)
Cauliflower (1-2 cups)
Carrots (1-2 cups)
Onion- as much or as little as you like
Fajita seasoning packet
3-4 Grilled Chicken Breasts cut into strips
Spaghetti (whole wheat for healthier option)
Cheese- optional
Stir-fry the onion with the fajita seasoning and 1/4 c water. Add broccoli, cauliflower, carrots and grilled chicken. Simmer for 2-3 minutes. Cook Spaghetti. Mix with the stir-fry and top with cheese if desired.
Suzy's good tip: We grill our chicken with Montery Chicken seasoning for great flavor.
Broccoli (1-2 cups)
Cauliflower (1-2 cups)
Carrots (1-2 cups)
Onion- as much or as little as you like
Fajita seasoning packet
3-4 Grilled Chicken Breasts cut into strips
Spaghetti (whole wheat for healthier option)
Cheese- optional
Stir-fry the onion with the fajita seasoning and 1/4 c water. Add broccoli, cauliflower, carrots and grilled chicken. Simmer for 2-3 minutes. Cook Spaghetti. Mix with the stir-fry and top with cheese if desired.
Suzy's good tip: We grill our chicken with Montery Chicken seasoning for great flavor.
Tuesday, January 31, 2012
Zucchini Lasagna
Ingredients:
• 1½ pounds lean ground beef
• ½ cup chopped onion
• 15-ounce can tomato sauce
• 14-ounce can diced tomatoes
• ½ teaspoon pepper
• 1 teaspoon basil
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• 1 teaspoon thyme
• 2 teaspoons dried parsley
• 1½ pounds (about 5 small) zucchini
• 8 mushrooms, sliced (or 1 small can)
• 16 ounces lowfat cottage cheese
• 2 eggs, beaten
• 2 Tablespoons flour
• 2 cups lowfat Mozzarella cheese, grated
Directions:
1. Brown ground beef and onion; drain off any excess fat.
2. Add tomato sauce, tomatoes, mushrooms, and spices.
3. Wash zucchini and slice into ¼ inch thin pieces or grate.
4. Mix cottage cheese, eggs, and flour together.
5. In a 9x13 inch baking dish, alternate layers of meat, zucchini, and cottage cheese mixture.
6. Sprinkle mozzarella cheese on top.
7. Bake at 350° F for 35 minutes.
8. Let rest for 15 minutes.
Serves 12. 25 minutes prep, 35 minutes baking, and 15 minutes resting.
• 1½ pounds lean ground beef
• ½ cup chopped onion
• 15-ounce can tomato sauce
• 14-ounce can diced tomatoes
• ½ teaspoon pepper
• 1 teaspoon basil
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• 1 teaspoon thyme
• 2 teaspoons dried parsley
• 1½ pounds (about 5 small) zucchini
• 8 mushrooms, sliced (or 1 small can)
• 16 ounces lowfat cottage cheese
• 2 eggs, beaten
• 2 Tablespoons flour
• 2 cups lowfat Mozzarella cheese, grated
Directions:
1. Brown ground beef and onion; drain off any excess fat.
2. Add tomato sauce, tomatoes, mushrooms, and spices.
3. Wash zucchini and slice into ¼ inch thin pieces or grate.
4. Mix cottage cheese, eggs, and flour together.
5. In a 9x13 inch baking dish, alternate layers of meat, zucchini, and cottage cheese mixture.
6. Sprinkle mozzarella cheese on top.
7. Bake at 350° F for 35 minutes.
8. Let rest for 15 minutes.
Serves 12. 25 minutes prep, 35 minutes baking, and 15 minutes resting.
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