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)
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