Happy Summer!!! July is my birthday month, therefore it is the best time of the year. 🙂 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. 🙂
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.
- 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
- 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 sauté 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
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.
Sorry for the bad picture!
- 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
- 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
My first Weight Watchers recipe challenge was a Minestrone Soup. I found the recipe in the Simply the Best Cookbook, and it didn’t look to intimidating for my first cooking challenge. The soup turned out amazing! I have one extra container frozen and I can’t wait to make it again.
Minestrone Soup boiling on the stove, softening up the veggies and absorbing all the flavor.
The final product! I added the pasta after the veggies and sauce came to a boil and let it simmer on the stove for about 15 minutes.
*Note* Use one to two cups of ditalini pasta for the soup* (I used the whole box by accident)
- 1 tbs olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 28 oz can crushed tomatoes
- 3 cups vegetable broth (low sodium)
- 2 carrots, sliced
- 4 celery stalks, sliced
- 2 tbs Parmesan cheese
- 1 cup ditalini pasta
- 1 can cannellini beans, rinsed and drained
- 1 10oz package frozen, shopped spinach, thawed
- 2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tbs salt
- 1 tbs crushed red pepper
- In large, nonstick saucepan or pot, heat oil. Add onions and garlic, cook until softened, about 5 minutes
- Add tomatoes, broth, carrots, celery, pasta, 3 cups of water. Bring to a boil, stirring as needed.
- Reduce heat and simmer, covered, until pasta is tender. ( about 15 minutes)
- Add beans, spinach, & spices.
- Return to boil
- Serve, sprinkled with cheese