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
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!
- 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
- 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)
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
Lately I have been stalking pintrest’s “healthy food” posts and researching where they came from. The only downside to this is you will be preoccupied for hours. Every picture I saw was so seductive I had to click on it. But, I finally stumbled upon this gem from SkinnyTaste.com. Crockpot recipes are the best. Especially if you work or go to school and you just can’t be standing in your kitchen for 6 hours watching the oven. If I had that luxury then I would be an AMAZING chef. This recipe was very simple and too the point, and even weight watchers approved! Check it out below.
This picture is from SkinyTaste.com, I totally to take a snapshot.
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot
. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, removechicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
Servings Breakdown- 8 Servings breakdown is per serving
Fat: 1.5 g
Weight Waters Points (Old plan): 3 pts
Weight Watchers (360): 4 pts
Hi everyone sorry for writing so late, it has been a hectic month. I hope you all have been trying out some of the recipes I have been posting. The muffins are truly to die for. I made another batch and my parents LOVED them, I now believe that second time’s the charm.
Around 2 weeks ago I made soup for my mom while she was home. This is where I am going to “toot my own horn” because I some how pulled off making 2 soups at the same time! I made the Minestrone Soup that I posted back in April and a Chicken-Vegetable Soup. It was so firkin hard trying to remember what ingredients I already added to the broth and timing everything else out correctly lol. But it was worth the challenge. My chicken-vegetable soup was on point, it was seasoned perfectly. I kept the spices to a minimum so you could personalize it with every serving.
I hope you take a shot at this one! Below are the ingredients, instructions and so on.
- One 14 1/2- ounce can diced tomatoes (no salt added)
- 3 packets low-sodium instant chicken broth & seasoning mix
- 2 carrots, sliced (I did 3)
- 2 celery stalks, sliced (I did 3)
- 1 medium zucchini, diced
- 1 onion (I added this)
- 3/4 cup elbow macaroni
- 2 garlic cloves, minced
- 1/2 lb skinless boneless chicken breast, cut into 1″ pieces. (I may add more next time)
- 1/4 cup minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- In a large nonstick saucepan or Dutch oven, bring the tomatoes, broth mix and 6 cups of water to a boil. Add the carrots, onions, celery, zucchini, macaroni and garlic
- Return to a boil, stirring as needed
- Reduce heat & simmer, covered, stirring as needed, until the vegetables and macaroni are tender, about 30 minutes
- Increase the heat and stir in the chicken, parsley, salt and pepper; return to a boil
- Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes
Servings Breakdown: 8 Servings- info below is per serving
- Calories: 109
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 16 mg
- Sodium: 182mg
- Carbohydrates: 16g
- Dietary Fiber: 2g
- Protein: 9g
- Calcium: 40mg
- Servings Provedes: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk
I got this recipe from “Weight Watchers’ Simple the Best: 250 Prize-winning Family Recipes”
This week I wanted to make something a little more on the sweet side that I could enjoy in the morning with my coffee so I ventured into the Baked Goods & Desserts section of my “Weight Watchers’ Simply the Best
” cookbook. I picked the Cranberry-Blueberry Muffins recipe that also happened to be one of the books “Top Winners.” The preparation time took me a little while since I don’t normally bake muffins from scratch. 🙂 But the end result was delicious! The muffins were so moist and delicious! I actually felt healthy while eating them, I literally could taste the healthiness from the flour I used.
The only thing that I did differently for the recipe was not including the apricots. Why? I couldn’t find any in the freezer section and the dried apricots were about $7.00 for a little container.
I hope you make them on your own! If you do let me know how they turn out!.
- 2 1/2 cups whole-wheat flour
- 2/3 cup sugar
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cold reduced-calorie margarine, diced
- 3/4 cup plain nonfat yogurt
- 1/3 cup thawed frozen orange juice concentrate
- 2 eggs
- 1 1/2 cups fresh or frozen blueberries
- 1 cup fresh or frozen cranberries
- 24 dried apricot halves, chopped (I did not add these)
1. Pre-heat the oven to 400*F. Spray eighteen 2 3/4 non-stick muffin cups with non-stick cooking spray, or line with paper liners. ( I just used cupcake cups)
2. In a large bowl, combine the four, sugar, baking powder, baking soda dn salt. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs.
3. In a medium bowl, combine the yogurt, orange juice concentrate and eggs. Stir into the flour mixture until just combined (do not over mix). Gently stir in the blueberries, cranberries and apricots. (I did not add apricots)
4. Spoon the batter into the cups, filing each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 15- 20 minutes. Cool on a rack 10 minutes; remove from the cups and cool completely on the rack.