Tag Archives: healthy eating

Veggies, Potatoes and Sausage- W.W. 8pts

Happy Summer!!! July is my birthday month, therefore it is the best time of the year. ūüôā ¬†This year I turned 25 and entered into the “I can rent a car” crowd! WOO! I ended my 24th year of life on a good note, with a new job (that I love), expanded food pallet, and an overall healthier life style. ¬†Enough about me though! Below you will find a yummy recipe from Skinnytaste.com. I have made it a goal to venture out there and try other websites for future recipes ¬†because SkinnyTaste.com has dominated my website. ¬†ūüôā

This dinner was quite simple to make, and I think it can be expanded with adding even more veggies. ¬†Possibly mushrooms and carrots? ¬†I’m not sure, but its ok to get crazy with the veggies because they are so darn good and healthy. ¬†Check out the recipe below and if you have any questions let me know! Also, if you get a chance to make it let me know how it turned out, and if you added your own little twist on the recipe.

Happy cooking!

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Ingredients:

  • 1 lb baby red potatoes, cut in half or quartered
  • 2 tsp oil
  • 1 tsp kosher salt
  • fresh ground pepper
  • 14 oz Italian chicken sausage, sliced 1-inch thick
  • 1 large onion, chopped
  • 4-5 cloves garlic, smashed with the side of the knife
  • 1/2 orange bell pepper, diced into 1-inch squares
  • 1/2 yellow bell pepper, diced into 1-inch squares
  • 1 red bell pepper, diced into 1-inch squares ( I skipped this since I have a red pepper intolerance)
  • 2 tsp fresh rosemary
  • 2 cups zucchini, 1/2 inch thick and quartered

Directions:

  • Place oil and potatoes in a large, non stick skillet with tight fitting lid on high heat
  • Season with garlic powder, salt & pepper
  • Once the skillet gets hot and begins to sizzle, reduce heat to low and cook with a tight lit on for about 20-25 minutes
  • Shake the pan occasionally tp prevent the potatoes from burning
  • Remove from heat and let them sit for 5 minutes without removing the lid
  • Set potatoes aside
  • Add the sausage to the skillet and saut√© on medium- low and cook, stroll occasionally until browned but not quite cooked through, 10 minutes
  • Season chopped veggies with salt and pper
  • Add onions, peppers, garlic and rosemary to the skillet and mix.
  • Continue cooking, stirring occasionally until onions and ppers become slightly browned.
  • Add zucchini and cook for 5 minutes.
  • Add potatoes back into the mix
  • Season it to your liking

**I used the oven instead of a skillet. I put the temperature at 375*F and baked the potatoes for about 15 minutes. ( I prefer them a little tougher) Once they seemed tender I added the sausage and veggies.**

Servings Breakdown: 4 servings- info on servings is below

  • Size: Little over 1 3/4 cups
  • Calories: 326
  • Fat: 11g
  • Protein: 23g
  • Cars: 33.5g
  • Fiber: 5.3g
  • Sugar: 5g
  • Sodium: 897mg
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Loaded Baked Sweet Potato- W.W. 8 pts.

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Happy sunday everyone! Today’s recipe is from Skinnytaste.com. ¬†Yes, I know I keep using this website but this recipe was done by a guest blogger from ThePickyEater.com. It was so good, a little light but perfectly portioned. The recipe only takes about 25 minutes, but mine took around an hour. ¬†The author used a microwave to bake the potatoes where as I baked them in the oven so the potato would have some caramelization taking place. SO GOOD! ¬†

Leftovers side note:

Of course I save all left overs to take to work for lunch or as dinner during the week.  The only thing I suggest is to keep the potatoes and the mixed veggies separate until you prep your lunch or dinner.  

I hope you enjoy this recipe! Happy Eating!

Ingredients:

  • 4 medium sweet potatoes
  • 1/2 cup fat free greek yogurt
  • 1tsp taco seasoning
  • 1tsp olive oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1-1/3 cups canned black beans, rinsed and drained
  • 1/2 cup mild or spicy salsa
  • 1/2 cup reduced fat Mexican cheese
  • 1/4 cup chopped scallions or cilantro

Directions:

  • Heat oil in a medium pot over medium head
  • Add peppers, onions, chili powder, paprika cumin and salt. Cook until onions have caramelized (5 minutes)
  • Add black beans, stir to combined heat through ( 5 minutes)
  • Poke holes in the potato with a fork, cook on your microwave’s potato setting or soft until cooked through (8- 10 minutes on high)
  • If you want to use a oven, bake for about 45 minutes on 400*F

Servings Breakdown: 4 Servings- info on servings is below

  • Servings: 1 potato
  • Calories: 307
  • Fat: 5g
  • Carb: 53g
  • Fiber: 10.5g
  • Protein: 15g
  • Sugar 1g
  • Sodium: 312mg (without salt)

 

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Crock Pot Sesame Honey Chicken- W.W. 4 pts.

It is official, I am obsessed with Skinnytaste.com. This is my 3rd recipe from the website and a huge success! I made the Crock Pot Sesame Honey Chicken last week and I died. The recipe calls for Sriracha which worried me a little since I don’t eat a lot of spicy/hot food, but I didn’t even notice it. I¬†highly¬†suggest this recipe to anyone that wants to make a really healthy dinner but only spend 15 to 20 minutes preparing it, then letting the crock pot do the rest of the work. ¬†I put it over brown rice, but it is so versatile. ¬†You can make tacos, lettuce wraps, really anything that your heart desires.

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Sorry for the bad picture!

Ingredients

  • 2 lbs boneless, skinless chicken breast ( I only used 1.5)
  • black pepper, to taste
  • 1/3 cup low-sodium soy sauce (tamari for gluten-free)
  • 1/4 cup honey
  • 1/4 cup tomato paste
  • 3 tbsp rice wine vinegar
  • 2 cloves garlic, minced
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp onion powder
  • 1 tsp¬†sriracha hot chili sauce, or more to taste
  • 1 heaping tbsp cornstarch
  • 1/4 cup water
  • 1/2 tbsp sesame seeds ( I could not find these in the store so mine didn’t have any)
  • 2 medium scallions, chopped for garnish

Directions

  • Place the chicken in the slower cooker and add some ground black pepper
  • Use a medium bowl to mix in the soy sauce, honey, tomato paste, vinegar, garlic, 1 tsp water, sesame oil, onion powder and sriracha hot chili sauce. ¬†(add a little extra sriracha if you want a tiny more spice)
  • Pour this over the chicken and turn on low for 3 to 4 hours. ( I did 4 and the chicken just fell apart, it was perfect!)
  • Remove¬†chicken, leaving the sauce in the slow cooker.¬†Shred¬†chicken with two forks;set aside.
  • In a small bowl,¬†dissolve¬†cornstarch in remaining 1/4 cup water;¬†add¬†to the slow cooker and¬†stir¬†to combine.¬†Cover¬†and¬†cook¬†on HIGH until slightly thickened, about 15 to 20 minutes;¬†return¬†chicken to the slow cooker and mix well. ( I read this completely wrong while making mine and added the corn starch to the original ingredients. It still turned out good so feel free to experiment!)
  • Serve¬†chicken and sauce over rice and¬†top¬†with sesame seeds and chopped scallions for garnish.

Servings Breakdown: 8 Servings- info below is per serving

  • about 2/3 a cup per serving
  • Calories: 185.5
  • Fat: 2g
  • Protein: 27g
  • Carbs: 13.5g
  • Fiber: 0.7g
  • Sugar: 10g
  • Sodium: 504mg

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