So I have a lot recipes that I love and use. Most of them are low fat because we have to eat low fat constantly to keep from being even more fat than I am. I will try to post a new recipe every week here, updating the page. Who knows, we might just throw in some beer / cake recipes! Feel free to email me with any of your favorite recipes! I love trying new things and would love to add it here!
I love this blog.Some of my favorite recipes from there are: Chicken Ropa Veja (amazing), Cilantro Lime Rice, Picadillo, Chicken and White Bean Enchilada with Salsa Verde Sauce, Turkey Sausage and Tomato Sauce over Pasta, Turkey Stuffed Peppers, Slow Cooked Pork Carnitas, and all of her crepe recipes. Oh and the Pumpkin Banana Bread. Basically all of them.
This is a great lasagna recipe I use and it comes out really good. It's kinda time consuming so I do it on an off day or weekend but makes tons of servings so that is lunches for the week! Using good tomato sauce, etc makes a difference and you can spice it up where you like.
-12 lasagna noodles, uncooked
-2 cups shredded Red-fat Mozz Cheese
-1/4 cup Parmesan Cheese
-15 oz low-fat Ricotta Cheese (you can use non-fat but I prefer lowfat for taste)
-1 c Non-fat Cottage Cheese
-1/4 c Parmesan Cheese
-2 T finely chopped parsley or 2 t dried
-8 oz 93% lean Ground Beef
-2-16 oz tomato sauce (I think organic taste WAY better)
-1-16 oz crushed tomatoes with basil (I think organic taste WAY better)
-2 T Tomato Paste (I think organic taste WAY better)
-1 Med. Onion, chopped
-1 1/2 t crushed garlic
-2 1/2 t dried Italian Seasoning
Any other seasonings you like in your sauce. I usually add pepper, salt, and maybe a little garlic powder.
Sauce: Brown ground beef and onion & drain. Add remaining sauce ingredients to browned ground beef and stir. Bring to boil. Cover, reduce heat, and simmer for 25 minutes.Set aside.
Filling: Combine all ingredients in large bowl and mix well.
Assembly: Coat 9x13 pan with cooking spray. Spoon 1 c of the sauce over bottom of pan. Lay 4 uncooked noodles over the bottom of pan (one lengthwise, one crosswise). Allow space for expansion. Top noodles with half of filling, 3/4 c of mozzarella, and 1 1/2 c of sauce. Repeat the noodles, filling, mozzarella, and sauce layers. Finally top with remaining noodles, sauce, Parmesan cheese, and for mozzarella. Cover the pan with aluminum foil and bake at 350 for 45 minutes. Remove foil and bake an additional 15 minutes or until edges are bubbly and the top is brown. Remove from oven and let rest for 5 minutes before cutting and serving.
--Easy...no REALLY Easy Potato Soup
-3 cans Chicken Broth
-25 oz (ish) package Frozen Potato's O Brien
-Sausage Gravy Mix packet
Instructions: Boil Chicken Broth. Add Potatoes and continue boiling until tender (about 10 min max), whisk in gravy mix. Let simmer until thickened. Done!
We like to add turkey bacon, green onions, cheddar cheese, crackers, sour cream, or any of your favorite toppings to it! Easy Peasy!
---BBQ Chicken Pizza
-1.5 c Shredded (cooked...obviously) Chicken Breast***
-1/2 c Honey BBQ Sauce
-1 c Mozzarella Cheese 2% Milk
-1 c Thin Sliced Red Onion
-1 c Thin Sliced Green Pepper
-10 oz can Refrigerated Pizza Dough (I use Pillsbury) - OR you can make yours (see below - YUM!)
Preheat oven to 425 degrees. Spray pizza pan with Pam (oooor you can use a Misto which I will be getting for Christmas...RIGHT Keith??! ). Shape pizza to pan. Bake until lightly browned (5 - 7 minutes). Meanwhile, add a small amount of olive oil (or again using that awesome Misto) to skillet, heat to medium to medium-high. Saute green pepper and onion until tender (4-5 min).
Building pizza: Spread BBQ Sauce over pizza evenly. Add chicken, then cooked vegetables, finally sprinkle the cheese. Bake an additional 8 minutes until cheese is melted to your satisfaction. YUM!
***tip: Great easy way to make shred chicken breast is to put in crockpot with your choice of veggies (onion, carrot, celery, garlic, tomato, whatever!) then top with water until covered. Cook on low for 8 hours or high for 4 hours. Easy peasy!
---Mushroom & Swiss Chicken (NOT LOWFAT but oooooh soooooo goood) (from allrecipes.com).
Seriously this is the easiest recipe and impressive serving too. Great for guests!
- 4 Skinless Boneless Chicken Breasts (uncooked)
- 2 cloves crushed garlic
- 3 T Olive Oil
- 3 T Red Wine Vinegar
- 1 T Cajun Seasoning
- 1 C Sliced Green Onion
- 1 8 oz pkg Sliced Mushrooms
- 4 slices Swiss Cheese
Combine garlic, oil, vinegar, and seasoning in bag. Add Chicken and marinate overnight. Preheat oven to 350. Spray pam in 9 x 13 pan, then add Chicken, pouring the leftover marinade back over the chicken. Bake for 30 minutes. Top chicken with green onion, then mushrooms. You can top with a little bit more oil / vinegar here if you want, I didn't. Bring back to oven for 15 - 20 minutes more. I know you'll be afraid it will be overcooked. I was. It wasn't. Just do it!
Remove from oven and immediately top with cheese. Cheese will melt (if not you can always add it back to oven for a minute or so). Serve immediately. Thank me profusely. Eat all 4 servings by yourself. Then lick up the juices. Mmmmmmm.
Pizza Crust (I make this with my processor - you can use your mixer with your dough hook too, or just knead by hand)
- 1 Package Active Dry Yeast
- 1 Teaspoon Sugar
- 1 1/4 Cups Warm Water
- 3 1/2 Cups Flour
- 1 Teapsoon Kosher Salt
- 2 Teaspoons (approx) EVOO
- Dash Garlic Powder
- Dash Italian Seasonings
Dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert the dough blade in food processor, add the flour, salt, garlic powder, and Italian seasonings, pulse to combine. With machine running, slowly pour in liquid. Once dough ball forms, process an additional 30 seconds until smooth (if you don't have a machine, you can do this by hand as well.
Coat dough with EVOO and trasfer to a plastic food storage bags and seal the top. Let dough rise in a warm place for about 45 minutes. (I turn on my oven at 170 degrees and shut it off, then add a big bowl of water on the bottom shelf of the oven, then let it rise there.)
Place dough on lightly floured surface. Punch down and let rise 5 - 10 minutes. Roll in desired sizes! Viola! Enjoy!
---Come back and check, if I can convince Keith, I'd love to post how he does his ribs, without a few ingredients of course to keep it "ultra-secret".