Thursday, February 17, 2011
Every Thursday is weigh in day!
I have been on my weight loss/get healthy journey since Jan 14th 2011 and to date I have lost 18LBS!!! I am so excited. Scarlet has started really playing with toys which is so fun to watch. I can just sit and watch her for hours, her little personality is really starting to develop. I am so blessed to get to spend everyday home with her!
Sesame soy meatballs with edamame and bell peppers~ 2-16-2011
BEWARE THEY ARE A LITTLE SPICY!
This recipe recommends serving with rice. I chose to serve it with edamame (frozen and prepared per bag directions) and stir fried with red bell peppers.
Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste—you'll find it on the ethnic aisle of most supermarkets or at Asian grocers.
Yield: 4 servings (serving size: 5 meatballs)
Cost per Serving: $2.50
Cost per Serving: $2.50
Ingredients
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste (such as sambal oelek)
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1 pound ground sirloin
- Cooking spray
Preparation
1. Preheat the oven to 400°.2. Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.
3. Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400° for 7 minutes or until done.
Nutritional Information
- Calories:
- 241
- Fat:
- 11.3g (sat 2.7g,mono 4.8g,poly 3g)
- Protein:
- 23.5g
- Carbohydrate:
- 10.3g
- Fiber:
- 0.3g
- Cholesterol:
- 42mg
- Iron:
- 1.9mg
- Sodium:
- 491mg
- Calcium:
- 36mg
Julianna Grimes, Cooking Light, NOVEMBER 2010
Tuesday, February 15, 2011
Beef and rice stuffed bell peppers~ 2-15-11
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 6 Servings
Cost per Serving: $2.02
Cook Time: 10 minutes
Yield: 6 Servings
Cost per Serving: $2.02
Ingredients
- 6 medium bell peppers, tops removed and reserved, and seeds removed
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 8 ounces lean (90 percent) ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (14.5 oz.) can diced tomatoes
- 1 cup cooked brown rice
- 1 cup grated Monterey Jack
Preparation
Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully.Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.
Nutritional Information
- Calories:
- 240
- Fat:
- 12g (sat 6g)
- Protein:
- 12g
- Carbohydrate:
- 23g
- Fiber:
- 5g
- Cholesterol:
- 33mg
- Sodium:
- 688mg
All You, FEBRUARY 2008
Valentine's day dinner~ 2-14-2011
My husband was so sweet to me this Valentine's day (like he is always). I decided to make him a very special dinner. I decided on a surf and turf with Zuchinni chips and a fresh spinach salad. YUM!
Bacon-Wrapped Salmon
2. Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Bacon-Wrapped Salmon
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Serves 4
Cost per Serving: $4.19
Cook Time: 15 minutes
Yield: Serves 4
Cost per Serving: $4.19
Ingredients
- 4 salmon fillets (about 6 oz. each), skin removed
- Salt and pepper
- 4 slices bacon (about 4 oz. total)
- 2 tablespoons olive oil
- 4 cups loosely packed arugula
- 2 teaspoons lemon juice
Preparation
1. Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook until bacon is crisp, about 3 minutes. Carefully turn salmon over and cook 2 minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium or 4 for well done.2. Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately.
Nutritional Information
- Calories:
- 423
- Fat:
- 29g (sat 5g)
- Protein:
- 39g
- Carbohydrate:
- 1g
- Fiber:
- 0.0g
- Cholesterol:
- 134mg
- Sodium:
- 694mg
All You, NOVEMBER 2009
Zuchinni chips
Yield: 4 servings (serving size: about 3/4 cup)
Ingredients
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Cooking spray
Preparation
Preheat oven to 425°.Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Nutritional Information
- Calories:
- 61 (28% from fat)
- Fat:
- 1.9g (sat 1g,mono 0.5g,poly 0.2g)
- Protein:
- 3.8g
- Carbohydrate:
- 7.6g
- Fiber:
- 1g
- Cholesterol:
- 5mg
- Iron:
- 0.6mg
- Sodium:
- 231mg
- Calcium:
- 87mg
Linda Oldenburg, Cooking Light, AUGUST 2005
Simple filet mignon
2 6oz filet mignon (serving is one 6oz portion)
1/4tsp sea salt
1/8tsp ground black pepper
1/4tsp garlic powder
1tbsp smart balance heart healthy spread
1. Combine spices in a small bowl
2. Rub each filet with Spice mixture
3. There are many ways to cook your steak. Grill, pan fry, broil, but I used a flat griddle.
Set oiled griddle temp to 400 degrees. Place both steaks on griddle for about 4 minutes per side. This should result in a nice Mid-rare steak.
4. Remove filets from griddle and top each with half tbsp of smart balance. Let rest for 5 to 10 minutes to ensure all of your juices stay in the meat and not on your plate.
Est. Calories 275
For the spinach salad I just used all of my favorite salad toppings
Fresh spinach
cherry tomatoes (halved)
Red onions finely sliced
carrots thinly shaved with a vegetable peeler
red bell peppers thinly sliced and cut into bite size pieces
baby bella mushrooms sliced
sprouts
toss and add your fav low cal dressing!
Saturday, February 12, 2011
Spaghetti and meatballs- 2/11/2011
"I don't remember having spaghetti and meatballs as a child at home; we had polpette, which had the shape of crab cakes. Spaghetti and meatballs, on the other hand, is a big Italian American dish, a cuisine born out of the early Italian immigrants adapting to the New World." -Lidia Matticchio Bastianich
Yield: 8 servings (serving size: about 3/4 cup pasta mixture, 1/2 cup sauce, and 3 meatballs)
Ingredients
- Sauce:
- 5 (14.5-ounce) cans no salt-added whole tomatoes, undrained
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 teaspoon crushed red pepper
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- Meatballs:
- 1 (1-ounce) slice white bread
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/4 cup milk
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground sirloin
- 2 garlic cloves, peeled and minced
- 1 large egg white
- Cooking spray
- Remaining ingredients:
- 1 pound uncooked spaghetti
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
Preparation
To prepare sauce, place half of the tomatoes in a food processor, and process until smooth. Pour pureed tomatoes into a large bowl. Repeat procedure with remaining tomatoes.Heat olive oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring constantly. Stir in pureed tomatoes, red pepper, salt, black pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Keep warm.
To prepare meatballs, preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup cheese, and the next 7 ingredients (cheese through egg white). Shape mixture into 24 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done. Add meatballs to sauce; cook over low heat 15 minutes or until thoroughly heated.
Cook the pasta according to package directions, omitting salt and fat. Drain pasta; return to pot. Spoon about 2 cups tomato sauce (leaving meatballs in pan) into pasta, and toss well to coat. Transfer pasta mixture to a platter; top with remaining sauce and meatballs. Sprinkle with 1/3 cup cheese.
Nutritional Information
- Calories:
- 449 (25% from fat)
- Fat:
- 12.5g (sat 4.9g,mono 5.1g,poly 0.6g)
- Protein:
- 27.4g
- Carbohydrate:
- 58.3g
- Fiber:
- 4.9g
- Cholesterol:
- 50mg
- Iron:
- 4.8mg
- Sodium:
- 633mg
- Calcium:
- 239mg
Lidia Matticchio Bastianich, Cooking Light, OCTOBER 2003
Beef and broccoli stir fry with bell peppers~ 1/7/2011
Yield: 6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)
Ingredients
- 1 pound flank steak, trimmed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 tablespoons water, divided
- 2 tablespoons oyster sauce
- 1/4 teaspoon crushed red pepper
- 3/4 pound broccoli
- 2 tablespoons canola oil, divided
- 1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
- 4 cups hot cooked long-grain rice
Preparation
1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.
5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.
Nutritional Information
- Calories:
- 323
- Fat:
- 10.7g (sat 2.7g,mono 5.1g,poly 1.8g)
- Protein:
- 21.2g
- Carbohydrate:
- 35.2g
- Fiber:
- 2.8g
- Cholesterol:
- 26mg
- Iron:
- 3.2mg
- Sodium:
- 273mg
- Calcium:
- 62mg
Diane Morgan, Cooking Light, JULY 2009
Chicken with cider bacon sauce~ 2/8/2011
Serve with broccoli and white and wild rice.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bacon slices, chopped
- 1/4 cup minced fresh onion
- 3/4 cup unsweetened apple cider
- 1/2 cup fat-free, less-sodium chicken broth
Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.
Nutritional Information
- Calories:
- 269 (24% from fat)
- Fat:
- 7.2g (sat 2.3g,mono 2.8g,poly 1g)
- Protein:
- 41.1g
- Carbohydrate:
- 6.9g
- Fiber:
- 0.2g
- Cholesterol:
- 106mg
- Iron:
- 1.3mg
- Sodium:
- 412mg
- Calcium:
- 22mg
Cheryl Alters Jamison and Bill Jamison, Cooking Light, JANUARY 2005
Chicken noodle casserole~ 2/9/2011
This dish was originally titled Aunt liz's spaghetti chicken casserole, but I changed the name because I found it misleading.
This chicken spaghetti casserole is low and calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.
Yield: 2 casseroles, 4 servings each (serving size: about 1 cup)
Ingredients
- 2 cups chopped cooked chicken breast
- 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
- 1 cup (1/4-inch-thick) slices celery
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
- Cooking spray
- 1 cup (4 ounces) shredded cheddar cheese, divided
Preparation
1. Preheat oven to 350°.2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
Nutritional Information
- Calories:
- 261 (27% from fat)
- Fat:
- 7.8g (sat 3.9g,mono 2.2g,poly 1.1g)
- Protein:
- 19g
- Carbohydrate:
- 28g
- Fiber:
- 2.1g
- Cholesterol:
- 47mg
- Iron:
- 1.8mg
- Sodium:
- 652mg
- Calcium:
- 134mg
Mary Jo Bryan, Atlanta, Georgia, Cooking Light, NOVEMBER 2008
Chicken pasta soup 2/2/2011
Prep: 2 minutes; Cook: 22 minutesPrep Time: 2 minutes
Cook Time: 22 minutes
Yield: 6 servings (serving size: 1 1/2 cups)
Cook Time: 22 minutes
Yield: 6 servings (serving size: 1 1/2 cups)
Ingredients
- Cooking spray
- 2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
- 1 cup matchstick-cut carrots
- 1/4 teaspoon freshly ground black pepper
- 7 cups fat-free, less-sodium chicken broth
- 1 cup uncooked whole wheat rotini (corkscrew pasta)
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.Nutritional Information
- Calories:
- 156 (14% from fat)
- Fat:
- 3g (sat 0.6g,mono 0.6g,poly 0.4g)
- Protein:
- 20.4g
- Carbohydrate:
- 12.8g
- Fiber:
- 2.8g
- Cholesterol:
- 40mg
- Iron:
- 1.4mg
- Sodium:
- 723mg
- Calcium:
- 27mg
Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
"chicken parm" with herbed orzo and brocolli ~ 1/27/2011
Yield: 4 servings
Ingredients
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese
Preparation
Preheat broiler.Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
Nutritional Information
- Calories:
- 308 (30% from fat)
- Fat:
- 10.4g (sat 5.7g,mono 3g,poly 0.6g)
- Protein:
- 35.9g
- Carbohydrate:
- 16.2g
- Fiber:
- 1.8g
- Cholesterol:
- 88mg
- Iron:
- 2.3mg
- Sodium:
- 808mg
- Calcium:
- 249mg
Ann Taylor Pittman, Cooking Light, NOVEMBER 2003
Linguine chicken florentine~ 1/25/2011
Ingredients
- 8 ounces uncooked linguine
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 large garlic clove, minced
- 1 cup low-salt chicken broth
- 1/8 teaspoon ground nutmeg
- 8 cups torn spinach
- 1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- 1/4 cup chopped fresh basil
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.Combine flour, salt, and pepper in a bowl; add chicken, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, and garlic; sauté 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.
Nutritional Information
- Calories:
- 434 (22% from fat)
- Fat:
- 10.7g (sat 4.7g,mono 2g,poly 0.9g)
- Protein:
- 32.7g
- Carbohydrate:
- 51.8g
- Fiber:
- 6.3g
- Cholesterol:
- 53mg
- Iron:
- 6.1mg
- Sodium:
- 331mg
- Calcium:
- 487mg
Karen Levin, Cooking Light, MAY 1997
Spicy Mexican lettuce wraps~1/17/2011
You will need
Fresh Romaine lettuce washed and ribs trimmed
1lb flank steak, cut in half length wise and then slice thinly against the grain
one small onion sliced thinly
Pico di gallo ( I purchase my from a local Mexican restaurant)
Hot habenero, tomatillo salsa (purchased from the same restaurant)
2 limes (one for slices and one for juice)
Taco bell canned fat free re fried beans
shredded cheese of choice (preferably reduced fat or fat free)
taco bell fajita seasoning
ground cumin
salt
pepper
Ok this one is really simply
1. Coat deep nonstick pan with cooking spray heat on medium high. Add steak and onions. Add the juice of one lime. Season to your taste using salt, pepper, cumin, and fajita seasoning. cook until desired doneness. If you like your meat really spicy go ahead and add a little bit of the salsa while cooking.
2. Put beans in Microwave safe dish ( I like to add a little taco bell taco sauce to thin out beans) heat in microwave for two minutes.
3. Now it is time to start building your tacos. Place 3 lettuce leaves on your plate. Add 2oz of meat mixture to each life. Top with desired amounts of pico, salsa, and cheese.
4. plate with refried beans and a lime wedge
5. ENJOY!
By serving your tacos on lettuce leaves you are saving over 300 calories!!!
Greek crusted chicken with oven roasted veggies and herbed orzo~ 1/19/2011
This recipe was not actually one I got from Cooking light, but it was tasty and healthy non the less.
For this recipes you will need
4 to 6 chicken cutlets (thing sliced boneless skinless chicken breast
McCormick Gourmet blends Greek seasoning
Salt
pepper
orzo pasta (found in all supermarkets including Walmart)
Fresh flat leaf parsley (finely chopped)
1 tbsp of unsalted butter
1 tbsp EVOO
3 medium zuchinni (cut into bite size pieces)
1 medium red onion (cut into bite size strips, but do not pull apart)
3 cloves of garlic (minced)
Mushrooms quartered (optional)
Greek salad dressing (If you live in the Chattanooga area I suggest using Acropolis housemade dressing)
1. pre-heat oven to 375 degrees
2.Toss zuchinni, red onion, and mushrooms in greek dressing. Place veggies in a single layer on a baking sheet or baking stone that has been coated in oil or cooking spray. They will need to cook 35-40 minutes turning once half way through cook time. Add salt and pepper to taste.
3. Prepare orzo acording to the directions on the package.
4. While veggies are a' roastin lets prep the chicken. Sprinkle chicken evenly with salt, pepper, and greek seasoning on both sides.
5. Heat EVOO in a non stick pan. When oil is hot sear chicken on both sides until you get a beautiful golden brown. Transfer to a prepared baking sheet or stone, bake for 20 minutes.
6. When orzo is done mix in butter and parsley, then cover until you are ready to serve.7. Plate, serve, and enjoy!
There is no better inspiration for getting healthy than your child!
After I had my daughter in October of 2010 I was pleased with the amount of weight I instantly lost. I did not anticipate how difficult the coming weeks would be. I continued eating like I did when I was pregnant, and led an extremely sedentary lifestyle (mostly because I was too tired to move). Before too long I weighed 15lbs more than the heaviest I'd ever been IN MY LIFE (with the exception of my pregnancy).
For Christmas 2010 my husband bought my a XBOX360 Kinect and Biggest loser ultimate workout. A couple weeks into the new year I decided to start my new way of living. I am 4 weeks into 12 weeks super weight loss program on The Biggest Loser: Ultimate workout, combined with calorie counting (http://www.myfitnesspal.com/) I have already lost 18lbs.
This blog is my way of sharing my journey (and keeping myself accountable). I am cooking meals 5 to 7 nights a week using recipes almost exclusively from the Cooking light magazine. All of the recipes I have made so far have been amazing, and best of all the publication lists all of the nutritional facts for each dish.
I have recently subscribed to Cooking light, but if you are not one for magazines you can search their recipes on http://www.myrecipes.com/, because the sight is a compilation of several different publications you will need to choose Cooking light from the column on the left. Happy healthy eating to you!!
For Christmas 2010 my husband bought my a XBOX360 Kinect and Biggest loser ultimate workout. A couple weeks into the new year I decided to start my new way of living. I am 4 weeks into 12 weeks super weight loss program on The Biggest Loser: Ultimate workout, combined with calorie counting (http://www.myfitnesspal.com/) I have already lost 18lbs.
This blog is my way of sharing my journey (and keeping myself accountable). I am cooking meals 5 to 7 nights a week using recipes almost exclusively from the Cooking light magazine. All of the recipes I have made so far have been amazing, and best of all the publication lists all of the nutritional facts for each dish.
I have recently subscribed to Cooking light, but if you are not one for magazines you can search their recipes on http://www.myrecipes.com/, because the sight is a compilation of several different publications you will need to choose Cooking light from the column on the left. Happy healthy eating to you!!
Subscribe to:
Posts (Atom)