It has almost been a year since we began planning and trying new, heart-healthy dinner recipes! Hard to believe! Starting in 2013, I will continue to update the "Dinner Recipes" tab with new recipes we've tried and loved, but I won't be doinag a monthly post anymore.
Here is the list of recipes we tried in November and will try this month. Enjoy!
Mexican Chicken Lime Soup - Add 1 can of no-salt added corn and chopped zucchini
Spicy Black Bean Burgers
Pork Tenderloin with Pan Sauce
Zesty BBQ Chicken (crockpot)
Italian Chicken
Spicy Avocado Chicken Enchiladas
Sweet Potato Veggie Burger
Skinny Chicken and Broccoli Alfredo
Showing posts with label healthy eating. Show all posts
Showing posts with label healthy eating. Show all posts
Thursday, December 6, 2012
Monday, October 8, 2012
October meals (and a few pictures!)
Before I share a few new dinner recipes we are going to try this month, here are some recent pictures of my little loves!
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Now onto the recipes!
We are welcoming October and fall with some cozy, warm recipes! Enjoy!
White Chipotle Chicken Chili
Crockpot Hearty Turkey Chili
recipe courtesy of a Weight Watchers email
1 large onion
2 cloves garlic
1/2 lb ground turkey
2 Tbs. chili powder
1 Tbs. paprika
1 Tbs. ground cumin
2 Tbs. crushed cherry peppers
2 tomatoes, chopped
1 cup fat free chicken broth
1 1/2 Tbs. cider vinegar
2 cups kidney beans
1 green bell pepper
Combine all ingredients in a crock-pot and cook for 2 hours on high or 4 hours on low. Serve with cheese, chips, and fat-free sour cream.
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Crockpot Chicken Fajitas
recipe courtesy of a Weight Watchers email
7 boned and skinned chicken breast halves, cut in strips
2 onions, sliced
2 green bell peppers, cut in strips
2 red bell peppers, cut in strips
2 jalapeno chili peppers, chopped
4 cloves garlic, minced
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas
Combine all ingredients except tortillas in a crockpot. Cover and cook on low for 8-10 hours. Serve wrapped in tortillas with salsa.
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Crockpot Chicken Taco Chili
recipe courtesy of Gina's Weight Watchers Recipes
1 onion, chopped
1 16-oz can black beans
1 8-oz can kidney beans
10-oz package frozen corn kernels
2 14.5-oz cans diced tomatoes with chilies
1 packet taco seasoning (use homemade taco seasoning)
1 Tbs. cumin
24-ozs (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in sauce. Top with fresh cilantro.
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Pesto Tortellini Soup
recipe courtesy of food blogger Jane Maynard
1/2 small onion, chopped
2 cloves garlic, minced
1 Tbs butter
6 cups vegetable or chicken broth
1 pkg (9-oz) frozen tortellini
2 cups frozen mixed vegetables
1/4 cup prepared pesto
Parmesan cheese, for topping
In a 4-quart sauce pan, saute onion, garlic, and butter until onions are translucent. Add broth and bring to a boil. Add tortellini and cook 1-2 minutes less than the package directions. Add the frozen vegetables and simmer soup until vegetables are heated through. Stir in pesto and serve. Garnish with Parmesan cheese.
Okay, just one more!!!
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Now onto the recipes!
We are welcoming October and fall with some cozy, warm recipes! Enjoy!
White Chipotle Chicken Chili
Crockpot Hearty Turkey Chili
recipe courtesy of a Weight Watchers email
1 large onion
2 cloves garlic
1/2 lb ground turkey
2 Tbs. chili powder
1 Tbs. paprika
1 Tbs. ground cumin
2 Tbs. crushed cherry peppers
2 tomatoes, chopped
1 cup fat free chicken broth
1 1/2 Tbs. cider vinegar
2 cups kidney beans
1 green bell pepper
Combine all ingredients in a crock-pot and cook for 2 hours on high or 4 hours on low. Serve with cheese, chips, and fat-free sour cream.
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Crockpot Chicken Fajitas
recipe courtesy of a Weight Watchers email
7 boned and skinned chicken breast halves, cut in strips
2 onions, sliced
2 green bell peppers, cut in strips
2 red bell peppers, cut in strips
2 jalapeno chili peppers, chopped
4 cloves garlic, minced
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas
Combine all ingredients except tortillas in a crockpot. Cover and cook on low for 8-10 hours. Serve wrapped in tortillas with salsa.
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Crockpot Chicken Taco Chili
recipe courtesy of Gina's Weight Watchers Recipes
1 onion, chopped
1 16-oz can black beans
1 8-oz can kidney beans
10-oz package frozen corn kernels
2 14.5-oz cans diced tomatoes with chilies
1 packet taco seasoning (use homemade taco seasoning)
1 Tbs. cumin
24-ozs (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in sauce. Top with fresh cilantro.
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Pesto Tortellini Soup
recipe courtesy of food blogger Jane Maynard
1/2 small onion, chopped
2 cloves garlic, minced
1 Tbs butter
6 cups vegetable or chicken broth
1 pkg (9-oz) frozen tortellini
2 cups frozen mixed vegetables
1/4 cup prepared pesto
Parmesan cheese, for topping
In a 4-quart sauce pan, saute onion, garlic, and butter until onions are translucent. Add broth and bring to a boil. Add tortellini and cook 1-2 minutes less than the package directions. Add the frozen vegetables and simmer soup until vegetables are heated through. Stir in pesto and serve. Garnish with Parmesan cheese.
Okay, just one more!!!
Friday, September 7, 2012
September Meals
We are trying a few new recipes this month! I realized after I planned our menu that most of the recipes call for avocado. Oh well! We love a good avocado! Also, I've update the "Dinner Recipes" tab. Enjoy!
Chicken Pitas with Sun-Dried Tomato Vinaigrette
Baked Ranch Chicken Strips
Grilled Chicken Sandwich with Avocado and Tomato
Avocado Chicken Parmigiana
Avocado Spinach Grilled Cheese
Chicken Pitas with Sun-Dried Tomato Vinaigrette
Baked Ranch Chicken Strips
Grilled Chicken Sandwich with Avocado and Tomato
Avocado Chicken Parmigiana
Avocado Spinach Grilled Cheese
Sunday, August 19, 2012
Easy Healthy Granola Bars
I had been on the hunt for a healthy granola bar recipe for awhile. Recently I came across The Sneaky Chef's "Grab 'n' Go Crispy Granola Bars" recipe. I made the bars once and we all loved them (including my picky 2 year old)!
I knew I could make them even healthier. For instance, the recipe calls for 1/2 cup canola oil. I made them again using 1/4 cup oil and 1/4 cup unsweetened applesauce. They tasted even better and the consistency was less crumbly and more chewy once baked! Next time I plan to make them without the oil altogether and replace it with 1/2 cup of applesauce. I also made a few other slight changes....enjoy!!
I knew I could make them even healthier. For instance, the recipe calls for 1/2 cup canola oil. I made them again using 1/4 cup oil and 1/4 cup unsweetened applesauce. They tasted even better and the consistency was less crumbly and more chewy once baked! Next time I plan to make them without the oil altogether and replace it with 1/2 cup of applesauce. I also made a few other slight changes....enjoy!!
Easy Healthy Granola Bars
(recipe adapted from The Sneaky Chef's "Grab 'n' Go Crispy Granola Bars" recipe)
2/3 cup rolled oats, ground in a food processor to about 1/2 cup
1/2 cup blanched, slivered almonds, ground in a food processor to about 1/3 cup
1/4 cup wheat germ
1/4 cup whole ground flaxseed meal
1 cup crispy brown rice cereal (I found Erewhon's Cocoa Crispy Brown Rice cereal in the natural foods section of the grocery store)
1 cup nonfat dry milk
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup honey
1 tsp. pure vanilla extract
1/4 cup chocolate chips
1/4 cup dried fruit (optional)
Preheat oven to 300 degrees. Line a 13-by-9 inch baking pan completely with parchment paper and butter or spray the paper.
In a medium bowl, combine oats, almonds, wheat germ, flax, cereal, dry milk, cinnamon, and salt. Mix in the canola oil, applesauce, honey, vanilla, and chocolate chips (and/or dried fruit). Mix well, then pour into the prepared baking pan. Press down with palm of hand, evenly distributing the mixture into the corners of the dish and bake for about 20-25 minutes. Check occasionally to prevent burning.
Remove from the oven and using the parchment paper to help you, lift the giant bar out of the pan. Place on a flat surface and while still warm, cut into small bars.
Store in an airtight container for up to a week, or freeze. (I like to put them in the refrigerator and eat them cold!)
Friday, June 1, 2012
May, June, July, and August Meals!
(See the "Dinner Recipes" tab above for more information on this post!)
Life is about to get very busy here in about 6 weeks (give or take!). :-) I've been gathering ideas for healthy meals that I plan to make over the next few months. I've also started my search for freezer meals so I can begin to make some meals ahead of time.
Here are our recipes to try for May, June, July, and August!!
1 yellow onion, chopped
1 green bell pepper, chopped
3 TB no-salt-added tomato paste
1 cup grated carrots (from 1 large carrot)
3/4 ground turkey breast
1 (15 oz) can no-salt-added tomato sauce
4 tsp balsamic vinegar
5 tsp yellow mustard
Heat a large skillet over medium-high heat. Add onion and pepper and cook until starting to stick and lightly brown, stirring frequently, 4 to 5 minutes. Stir in tomato paste, carrots and 2 TB water and cook 2 minutes longer or until carrots are tender, stirring occasionally and scraping any browned bits from the surface of the pan. Add turkey and cook 3 minutes or until turkey is no longer pink, stirring to break it up as it cooks. Stir in tomato sauce, vinegar, mustard and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer 15 minutes to blend flavors. Serves 4.
Garden Fresh Pasta with Tomato-Basil Sauce (recipe from vendor at Amelia Island Farmer's Market)
1 lb linguine, uncooked (I plan to use spinach)
4 medium tomatoes, seeded and chopped
1 15 oz. can Italian-flavor tomato sauce
2 tbsp. chopped fresh basil
1/2 tsp. freshly ground black pepper
1 tbsp. vegetable oil (I plan to use olive oil)
1 lb. fresh asparagus cut 1-inch (about 2 cups)
1 medium zucchini or yellow squash, halved and thinly sliced
1 medium red bell pepper, cut in 1/2-inch pieces
Freshly grated Parmesan cheese
Prepare pasta according to directions; drain. In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened. In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini, and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese. Serves 6.
Linguine and Spinach Pesto (recipe from vendor at Amelia Island Farmer's Market)
1 lb. linguine, uncooked (I plan to use spinach)
1 10-oz package frozen spinach, thawed, well drained
2 tbsp. vegetable oil (I plan to use olive oil)
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
2 cloves garlic
1/2 tsp. salt
1/2 tsp. dried basil
2 tbsp. butter
1/3 cup water
4 oz. crumbled feta cheese
Prepare pasta according to directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil. Blend at medium speed or process until finely chopped. Melt butter in water. With blender or processor running, gradually pour in melted butter mixture until blended. Toss with pasta. Sprinkle feta on top and serve. Serves 8.
Strawberry Spinach Salad (from my friend, Rachel)
8 cups fresh spinach leaves (or 2 bags of spring mix salad)
1 pint fresh strawberries, sliced
1 can (11-ozs) mandarin oranges, drained
1/4 cup thinly sliced red onion
1/4 cup sliced no-salt-added almonds
Thickly-grated Pamesan cheese
Dressing:
1/2 cup olive oil
1/3 cup sugar
1/4 cup apple cider vinegar
1 tbsp. poppy seeds
1 1/2 tsp. finely chopped red onion
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
Combine all the salad ingredients in a bowl. In a jar with a tight fitting lid combine the dressing ingredients; shake well. Drizzle over salad and serve immediately.
Freezer Meals
Cilantro Lime Chicken with Black Beans and Corn
Divine Chicken
Slow-Cooked Beef Fajitas (will use chicken instead)
Teriyaki Chicken
Savory Chicken
Healthy Mama BBQ Chicken
Crock-Pot Chicken Enchilada Soup
Life is about to get very busy here in about 6 weeks (give or take!). :-) I've been gathering ideas for healthy meals that I plan to make over the next few months. I've also started my search for freezer meals so I can begin to make some meals ahead of time.
Here are our recipes to try for May, June, July, and August!!
Baked Parmesan Fish Sticks
Grilled Chicken Bruschetta
Grilled Chicken Sandwich with Avocado and Tomato
Healthy Baked Chicken Nuggets
Baked Ranch Chicken Strips
Tuscan Chicken Soup
Kickin Chicken Burgers
Monterey Chicken
Key West Grilled Chicken
Hearty Black Bean Quesadillas
Chicken Pitas with Sun-Dried Tomato Vinaigrette
Pan-Roasted Chicken With Lemon-Garlic Green Beans
Avocado Chicken Parmigiana
Black bean burgers (Flying Biscuit's "Love Cakes")
Turkey Sloppy Janes (from a Whole Foods publication, not sure which one)Grilled Chicken Bruschetta
Grilled Chicken Sandwich with Avocado and Tomato
Healthy Baked Chicken Nuggets
Baked Ranch Chicken Strips
Tuscan Chicken Soup
Kickin Chicken Burgers
Monterey Chicken
Key West Grilled Chicken
Hearty Black Bean Quesadillas
Chicken Pitas with Sun-Dried Tomato Vinaigrette
Pan-Roasted Chicken With Lemon-Garlic Green Beans
Avocado Chicken Parmigiana
Black bean burgers (Flying Biscuit's "Love Cakes")
1 yellow onion, chopped
1 green bell pepper, chopped
3 TB no-salt-added tomato paste
1 cup grated carrots (from 1 large carrot)
3/4 ground turkey breast
1 (15 oz) can no-salt-added tomato sauce
4 tsp balsamic vinegar
5 tsp yellow mustard
Heat a large skillet over medium-high heat. Add onion and pepper and cook until starting to stick and lightly brown, stirring frequently, 4 to 5 minutes. Stir in tomato paste, carrots and 2 TB water and cook 2 minutes longer or until carrots are tender, stirring occasionally and scraping any browned bits from the surface of the pan. Add turkey and cook 3 minutes or until turkey is no longer pink, stirring to break it up as it cooks. Stir in tomato sauce, vinegar, mustard and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer 15 minutes to blend flavors. Serves 4.
Garden Fresh Pasta with Tomato-Basil Sauce (recipe from vendor at Amelia Island Farmer's Market)
1 lb linguine, uncooked (I plan to use spinach)
4 medium tomatoes, seeded and chopped
1 15 oz. can Italian-flavor tomato sauce
2 tbsp. chopped fresh basil
1/2 tsp. freshly ground black pepper
1 tbsp. vegetable oil (I plan to use olive oil)
1 lb. fresh asparagus cut 1-inch (about 2 cups)
1 medium zucchini or yellow squash, halved and thinly sliced
1 medium red bell pepper, cut in 1/2-inch pieces
Freshly grated Parmesan cheese
Prepare pasta according to directions; drain. In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened. In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini, and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese. Serves 6.
Linguine and Spinach Pesto (recipe from vendor at Amelia Island Farmer's Market)
1 lb. linguine, uncooked (I plan to use spinach)
1 10-oz package frozen spinach, thawed, well drained
2 tbsp. vegetable oil (I plan to use olive oil)
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
2 cloves garlic
1/2 tsp. salt
1/2 tsp. dried basil
2 tbsp. butter
1/3 cup water
4 oz. crumbled feta cheese
Prepare pasta according to directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil. Blend at medium speed or process until finely chopped. Melt butter in water. With blender or processor running, gradually pour in melted butter mixture until blended. Toss with pasta. Sprinkle feta on top and serve. Serves 8.
Strawberry Spinach Salad (from my friend, Rachel)
8 cups fresh spinach leaves (or 2 bags of spring mix salad)
1 pint fresh strawberries, sliced
1 can (11-ozs) mandarin oranges, drained
1/4 cup thinly sliced red onion
1/4 cup sliced no-salt-added almonds
Thickly-grated Pamesan cheese
Dressing:
1/2 cup olive oil
1/3 cup sugar
1/4 cup apple cider vinegar
1 tbsp. poppy seeds
1 1/2 tsp. finely chopped red onion
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
Combine all the salad ingredients in a bowl. In a jar with a tight fitting lid combine the dressing ingredients; shake well. Drizzle over salad and serve immediately.
Freezer Meals
Cilantro Lime Chicken with Black Beans and Corn
Divine Chicken
Slow-Cooked Beef Fajitas (will use chicken instead)
Teriyaki Chicken
Savory Chicken
Healthy Mama BBQ Chicken
Crock-Pot Chicken Enchilada Soup
Sunday, April 1, 2012
April Dinner Recipes
It's April already and I'm back with some new recipes! Enjoy!!
(To read more about this post, go to the new "Dinner Recipes" tab.)
Our Top Dinner Ideas:
1. Chili-Rubbed Tilapia
2.Chicken Tetrazzini
3. Quick Zucchini Parmesan*
4. Chicken Tortilla Soup*
5. Spicy Chicken Tacos
6. Roasted Chicken Lasagna with Ricotta and Spinach*
7. Pork Tenderloin Southern Style
8. Honey Sauced Chicken (in crock pot)
9. Quinoa Burgers
10. Roasted Tomato Basil Soup
11. Veggie burgers (Publix Greenwise brand)
12.Honey Lime Tilapia
13. Tuscan Vegetable Soup
*See recipe below
Trying these new recipes in April (and I will add them to the list if we like them!):
-Hearty Black Bean Quesadillas (add chopped red and green peppers)
-Foil-Pack Chicken and Artichoke Dinner
-Broccoli and Cheddar Quiche with a Brown Rice Crust
-Cheesy Chicken and Wild Rice Casserole
-Black bean burgers (Flying Biscuit's "Love Cakes")
-Baked Ranch Chicken Strips
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Quick Zucchini Parmesan (recipe from my aunt, not sure of original source)
2 tsp olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
4 medium roma tomatoes
1/4 tsp. salt
2 medium zucchini
1/4 tsp basil
1/4 tsp oregano
1/4 cup Parmesan cheese
1/4 cup Italian breadcrumbs
1/2 cup shredded mozzarella
cooked brown rice or whole wheat pasta
1. In a 9" skillet, heat oil, add onion and saute until golden. Add garlic.
2. Stir in tomatoes and salt, cook 2 minutes. Wash zucchini and tip off and discard ends. Cut lengthwise into 1/4 inch slices.
3. In a small bowl, combine basil and oregano and 2 tablespoons Parmesan. Sprinkle cheese mixture over zucchini and pat firmly onto zucchini.
4. Remove 1/2 of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed 1/2 of tomatoes over slices.
5. In a bowl, combine bread crumbs, remaining Parmesan, and mozzarella. Sprinkle over zucchini. Cover tightly and simmer 8-10 minutes. Uncover and broil until cheese browns. Serve with pasta or rice.
Our Favorite Chicken Tortilla Soup (not sure of original source)
3 large chicken breasts
8 cups of water
4 chicken bouillon cubes
1 cup chopped onion
2 cloves garlic, minced
2 T olive oil
1 (16oz) can Mexican-style stewed tomatoes
1 small package frozen corn
1 1/2 tsp. black pepper
3 medium zucchini, sliced and diced
3 yellow squash, sliced and diced
2 large carrots (or about 2 handfuls of small ones (sliced)
1 can mild rotel
3 tsp. cumin
3 tsp. garlic powder
Boil 8 cups of water and cook chicken in water for broth Remove chicken (shred or cut into bite-sized pieces) and add bouillon cubes to broth. Saute onion and garlic in olive oil. Add veggies, sauteed mixture, and all other ingredients. Boil, cover, reduce heat, and simmer for 30 minutes. (**Can also be put in crock pot and cooked on high until vegetables are soft.)
Serve with chips, cheese, avocado, and sour cream.
Roasted Chicken Lasagna with Ricotta and Spinach (my variation from a Taste of Homerecipe)
1 cup light (or fat free) ricotta cheese
1 cup low-fat (or fat free) cottage cheese
1/2 pkg. (5oz) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/8 tsp. freshly ground black pepper
10 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken, skinned and chopped into bite-sized pieces (about 3 1/2 cups chopped)
1 T olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 1/2 cups water
1 medium zucchini, chopped
2 small yellow squash, chopped
2 tsp. salt
3/4 tsp. dried oregano
1/4 tsp. pepper
1 cup crumbled light feta cheese
8 ozs. shredded light mozzarella cheese
2 T chopped fresh parsley
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.
Saute onion and garlic in 1 T olive oil until onion is tender. Stir in tomato paste, water, zucchini, squash, salt, oregano, and pepper. Simmer, covered, 30 minutes.
Spray a 9" x 13" baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 3-4 lasagna noodles over sauce. Top noodles with another cup of sauce followed by 1/3 chicken, 1/3 feta, and 1/3 mozzarella. Arrange 3-4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, and 1/3 mozzarella. If you have enough sauce left over, repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley over top.
Cover loosely with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
(To read more about this post, go to the new "Dinner Recipes" tab.)
1. Chili-Rubbed Tilapia
2.Chicken Tetrazzini
3. Quick Zucchini Parmesan*
4. Chicken Tortilla Soup*
5. Spicy Chicken Tacos
6. Roasted Chicken Lasagna with Ricotta and Spinach*
7. Pork Tenderloin Southern Style
8. Honey Sauced Chicken (in crock pot)
9. Quinoa Burgers
10. Roasted Tomato Basil Soup
11. Veggie burgers (Publix Greenwise brand)
12.Honey Lime Tilapia
13. Tuscan Vegetable Soup
*See recipe below
Trying these new recipes in April (and I will add them to the list if we like them!):
-Hearty Black Bean Quesadillas (add chopped red and green peppers)
-Foil-Pack Chicken and Artichoke Dinner
-Broccoli and Cheddar Quiche with a Brown Rice Crust
-Cheesy Chicken and Wild Rice Casserole
-Black bean burgers (Flying Biscuit's "Love Cakes")
-Baked Ranch Chicken Strips
--------------------------------------------------------------
Quick Zucchini Parmesan (recipe from my aunt, not sure of original source)
2 tsp olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
4 medium roma tomatoes
1/4 tsp. salt
2 medium zucchini
1/4 tsp basil
1/4 tsp oregano
1/4 cup Parmesan cheese
1/4 cup Italian breadcrumbs
1/2 cup shredded mozzarella
cooked brown rice or whole wheat pasta
1. In a 9" skillet, heat oil, add onion and saute until golden. Add garlic.
2. Stir in tomatoes and salt, cook 2 minutes. Wash zucchini and tip off and discard ends. Cut lengthwise into 1/4 inch slices.
3. In a small bowl, combine basil and oregano and 2 tablespoons Parmesan. Sprinkle cheese mixture over zucchini and pat firmly onto zucchini.
4. Remove 1/2 of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed 1/2 of tomatoes over slices.
5. In a bowl, combine bread crumbs, remaining Parmesan, and mozzarella. Sprinkle over zucchini. Cover tightly and simmer 8-10 minutes. Uncover and broil until cheese browns. Serve with pasta or rice.
Our Favorite Chicken Tortilla Soup (not sure of original source)
3 large chicken breasts
8 cups of water
4 chicken bouillon cubes
1 cup chopped onion
2 cloves garlic, minced
2 T olive oil
1 (16oz) can Mexican-style stewed tomatoes
1 small package frozen corn
1 1/2 tsp. black pepper
3 medium zucchini, sliced and diced
3 yellow squash, sliced and diced
2 large carrots (or about 2 handfuls of small ones (sliced)
1 can mild rotel
3 tsp. cumin
3 tsp. garlic powder
Boil 8 cups of water and cook chicken in water for broth Remove chicken (shred or cut into bite-sized pieces) and add bouillon cubes to broth. Saute onion and garlic in olive oil. Add veggies, sauteed mixture, and all other ingredients. Boil, cover, reduce heat, and simmer for 30 minutes. (**Can also be put in crock pot and cooked on high until vegetables are soft.)
Serve with chips, cheese, avocado, and sour cream.
Roasted Chicken Lasagna with Ricotta and Spinach (my variation from a Taste of Homerecipe)
1 cup light (or fat free) ricotta cheese
1 cup low-fat (or fat free) cottage cheese
1/2 pkg. (5oz) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/8 tsp. freshly ground black pepper
10 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken, skinned and chopped into bite-sized pieces (about 3 1/2 cups chopped)
1 T olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 1/2 cups water
1 medium zucchini, chopped
2 small yellow squash, chopped
2 tsp. salt
3/4 tsp. dried oregano
1/4 tsp. pepper
1 cup crumbled light feta cheese
8 ozs. shredded light mozzarella cheese
2 T chopped fresh parsley
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.
Saute onion and garlic in 1 T olive oil until onion is tender. Stir in tomato paste, water, zucchini, squash, salt, oregano, and pepper. Simmer, covered, 30 minutes.
Spray a 9" x 13" baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 3-4 lasagna noodles over sauce. Top noodles with another cup of sauce followed by 1/3 chicken, 1/3 feta, and 1/3 mozzarella. Arrange 3-4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, and 1/3 mozzarella. If you have enough sauce left over, repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley over top.
Cover loosely with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
Saturday, March 10, 2012
March Dinners
To read more about this post, go here.
Our Top Dinner Ideas:
1. Chili-Rubbed Tilapia
2.Chicken Tetrazzini
3. Quick Zucchini Parmesan*
4. Chicken Tortilla Soup*
5. Spicy Chicken Tacos
6. Roasted Chicken Lasagna with Ricotta and Spinach*
7. Pork Tenderloin Southern Style
8. Honey Sauced Chicken (in crock pot)
9. Quinoa Burgers
10. -Roasted Tomato Basil Soup
11. Veggie burgers (Publix Greenwise brand)
*See recipe below
Trying these new recipes in March (and I will add them to the list if we like them!):
-Honey Lime Tilapia
-Broccoli and Cheddar Quiche with a Brown Rice Crust
-BBQ pork sandwiches
-Tuscan Vegetable Soup
-Cheesy Chicken and Wild Rice Casserole
-Black bean burgers (Flying Biscuit's "Love Cakes")
--------------------------------------------------------------
Quick Zucchini Parmesan (recipe from my aunt, not sure of original source)
2 tsp olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
4 medium roma tomatoes
1/4 tsp. salt
2 medium zucchini
1/4 tsp basil
1/4 tsp oregano
1/4 cup Parmesan cheese
1/4 cup Italian breadcrumbs
1/2 cup shredded mozzarella
cooked brown rice or whole wheat pasta
1. In a 9" skillet, heat oil, add onion and saute until golden. Add garlic.
2. Stir in tomatoes and salt, cook 2 minutes. Wash zucchini and tip off and discard ends. Cut lengthwise into 1/4 inch slices.
3. In a small bowl, combine basil and oregano and 2 tablespoons Parmesan. Sprinkle cheese mixture over zucchini and pat firmly onto zucchini.
4. Remove 1/2 of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed 1/2 of tomatoes over slices.
5. In a bowl, combine bread crumbs, remaining Parmesan, and mozzarella. Sprinkle over zucchini. Cover tightly and simmer 8-10 minutes. Uncover and broil until cheese browns. Serve with pasta or rice.
Our Favorite Chicken Tortilla Soup (not sure of original source)
3 large chicken breasts
8 cups of water
4 chicken bouillon cubes
1 cup chopped onion
2 cloves garlic, minced
2 T olive oil
1 (16oz) can Mexican-style stewed tomatoes
1 small package frozen corn
1 1/2 tsp. black pepper
3 medium zucchini, sliced and diced
3 yellow squash, sliced and diced
2 large carrots (or about 2 handfuls of small ones (sliced)
1 can mild rotel
3 tsp. cumin
3 tsp. garlic powder
Boil 8 cups of water and cook chicken in water for broth Remove chicken (shred or cut into bite-sized pieces) and add bouillon cubes to broth. Saute onion and garlic in olive oil. Add veggies, sauteed mixture, and all other ingredients. Boil, cover, reduce heat, and simmer for 30 minutes. (**Can also be put in crock pot and cooked on high until vegetables are soft.)
Serve with chips, cheese, avocado, and sour cream.
Roasted Chicken Lasagna with Ricotta and Spinach (my variation from a Taste of Homerecipe)
1 cup light (or fat free) ricotta cheese
1 cup low-fat (or fat free) cottage cheese
1/2 pkg. (5oz) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/8 tsp. freshly ground black pepper
10 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken, skinned and chopped into bite-sized pieces (about 3 1/2 cups chopped)
1 T olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 1/2 cups water
1 medium zucchini, chopped
2 small yellow squash, chopped
2 tsp. salt
3/4 tsp. dried oregano
1/4 tsp. pepper
1 cup crumbled light feta cheese
8 ozs. shredded light mozzarella cheese
2 T chopped fresh parsley
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.
Saute onion and garlic in 1 T olive oil until onion is tender. Stir in tomato paste, water, zucchini, squash, salt, oregano, and pepper. Simmer, covered, 30 minutes.
Spray a 9" x 13" baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 3-4 lasagna noodles over sauce. Top noodles with another cup of sauce followed by 1/3 chicken, 1/3 feta, and 1/3 mozzarella. Arrange 3-4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, and 1/3 mozzarella. If you have enough sauce left over, repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley over top.
Cover loosely with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
Our Top Dinner Ideas:
1. Chili-Rubbed Tilapia
2.Chicken Tetrazzini
3. Quick Zucchini Parmesan*
4. Chicken Tortilla Soup*
5. Spicy Chicken Tacos
6. Roasted Chicken Lasagna with Ricotta and Spinach*
7. Pork Tenderloin Southern Style
8. Honey Sauced Chicken (in crock pot)
9. Quinoa Burgers
10. -Roasted Tomato Basil Soup
11. Veggie burgers (Publix Greenwise brand)
*See recipe below
Trying these new recipes in March (and I will add them to the list if we like them!):
-Honey Lime Tilapia
-Broccoli and Cheddar Quiche with a Brown Rice Crust
-BBQ pork sandwiches
-Tuscan Vegetable Soup
-Cheesy Chicken and Wild Rice Casserole
-Black bean burgers (Flying Biscuit's "Love Cakes")
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Quick Zucchini Parmesan (recipe from my aunt, not sure of original source)
2 tsp olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
4 medium roma tomatoes
1/4 tsp. salt
2 medium zucchini
1/4 tsp basil
1/4 tsp oregano
1/4 cup Parmesan cheese
1/4 cup Italian breadcrumbs
1/2 cup shredded mozzarella
cooked brown rice or whole wheat pasta
1. In a 9" skillet, heat oil, add onion and saute until golden. Add garlic.
2. Stir in tomatoes and salt, cook 2 minutes. Wash zucchini and tip off and discard ends. Cut lengthwise into 1/4 inch slices.
3. In a small bowl, combine basil and oregano and 2 tablespoons Parmesan. Sprinkle cheese mixture over zucchini and pat firmly onto zucchini.
4. Remove 1/2 of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed 1/2 of tomatoes over slices.
5. In a bowl, combine bread crumbs, remaining Parmesan, and mozzarella. Sprinkle over zucchini. Cover tightly and simmer 8-10 minutes. Uncover and broil until cheese browns. Serve with pasta or rice.
Our Favorite Chicken Tortilla Soup (not sure of original source)
3 large chicken breasts
8 cups of water
4 chicken bouillon cubes
1 cup chopped onion
2 cloves garlic, minced
2 T olive oil
1 (16oz) can Mexican-style stewed tomatoes
1 small package frozen corn
1 1/2 tsp. black pepper
3 medium zucchini, sliced and diced
3 yellow squash, sliced and diced
2 large carrots (or about 2 handfuls of small ones (sliced)
1 can mild rotel
3 tsp. cumin
3 tsp. garlic powder
Boil 8 cups of water and cook chicken in water for broth Remove chicken (shred or cut into bite-sized pieces) and add bouillon cubes to broth. Saute onion and garlic in olive oil. Add veggies, sauteed mixture, and all other ingredients. Boil, cover, reduce heat, and simmer for 30 minutes. (**Can also be put in crock pot and cooked on high until vegetables are soft.)
Serve with chips, cheese, avocado, and sour cream.
Roasted Chicken Lasagna with Ricotta and Spinach (my variation from a Taste of Homerecipe)
1 cup light (or fat free) ricotta cheese
1 cup low-fat (or fat free) cottage cheese
1/2 pkg. (5oz) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/8 tsp. freshly ground black pepper
10 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken, skinned and chopped into bite-sized pieces (about 3 1/2 cups chopped)
1 T olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 1/2 cups water
1 medium zucchini, chopped
2 small yellow squash, chopped
2 tsp. salt
3/4 tsp. dried oregano
1/4 tsp. pepper
1 cup crumbled light feta cheese
8 ozs. shredded light mozzarella cheese
2 T chopped fresh parsley
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.
Saute onion and garlic in 1 T olive oil until onion is tender. Stir in tomato paste, water, zucchini, squash, salt, oregano, and pepper. Simmer, covered, 30 minutes.
Spray a 9" x 13" baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 3-4 lasagna noodles over sauce. Top noodles with another cup of sauce followed by 1/3 chicken, 1/3 feta, and 1/3 mozzarella. Arrange 3-4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, and 1/3 mozzarella. If you have enough sauce left over, repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley over top.
Cover loosely with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
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