Garlic Cheesy Egg Breakfast Sandwich

SERVES 1

INGREDIENTS
1 egg
1 oz cheddar cheese
1 large piece of whole wheat sourdough
1 garlic clove minced
4 tbsp butter
cooking spray

Toaster Oven



DIRECTIONS
1) Prepare garlic butter (you will have leftovers). In a small bowl combine butter and minced garlic. Mix well with a fork, then spread some on your sourdough bread.

2) Place the sourdough buttered side up in toaster oven on broil for 3-4 minutes.

3) While bread is in the oven, break and scramble one egg in a small bowl, set aside. Grate cheddar cheese (about 1 oz, or to your liking). Prepare a small sized frying pan with cooking spray and set stove top to low-medium heat. Add egg. Let it cook for about a minute, then sprinkle your cheese all over. Next, fold over the egg and cheese, and flip to cook evenly. Place on low heat.

4) When bread is done, change setting to toast and toast it for a few minutes until it's slightly browned. After, take out of the oven and slice in half.

5) Place your cheesy egg on the sourdough, but make sure the garlic butter side is on the inside of the sandwich so it won't be as messy to eat. Serve with some OJ and fruit.

Whole Chicken - Lemon Pepper & Garlic Style

Mind you, this is my second attempt cooking a whole chicken. It was okay first time around, but I feel much more confident about posting my recipe this time as I have learned a few tricks! This came out nicely browned and very juicy.

INGREDIENTS
1 whole chicken 4-6 pounds (defrosted)
2 tbsp olive oil
2 whole lemons
garlic powder
lemon pepper seasoning
1 cup chicken broth
baking dish

DIRECTIONS
1) Preheat oven at 375 degrees.

2) In the sink, rinse your chicken and take out all the giblets inside. Place breast side up in baking dish.

3) Slice 1/2 of one of the lemons into rings and set aside. With the rest of the lemons slice and squeeze juice all over lemon. Next pour the olive oil onto the chicken and massage oil and lemon juice onto the poultry.

4) Clean hands, and take seasoning and sprinkle generously around the entire chicken, don't forget under those little wings!

5) Add one up of broth to the dish. Next, take the slices of lemon and add a few to the top of the bird and stuff the rest inside.

6) Cover the entire dish with foil and make a few slits to vent. Place in the oven to cook for 1 hour and 15 minutes. After the allotted time cooking, take off the foil and let it cook for an hour more, or it reaches 180 degrees. It should be browned nicely.

7) Take out and let sit for a good 10 minutes before carving...it will be very hot!

Thai Chicken Pizza

Serves 2

INGREDIENTS
1 personal sized naan bread
1/2 zucchini sliced
1/4 c bean spouts
1/4 c green onions
2 oz cubed chicken (pre-cooked)
1/4c peanut sauce*

*Peanut Sauce
1/3 c Peanut Butter
1/4 c granulated sugar
1/2 c chicken or vegetable broth
3 tbsp low sodium soy sauce
1 tbsp chili flakes

DIRECTIONS
1) Preheat oven to 400.

2) In a medium saucepan combine all ingredients for peanut sauce, stir and cook on medium heat. Continue to stir frequently until everything is mixed well and sauce is hot.

3) While peanut sauce is cooking, chop zucchini into thin slices and green onions. Dice pre-cooked chicken.

4) On a pizza pan (or cooking sheet) cover with foil and place naan bread on it. Top with the heated peanut sauce, then add chicken, zucchini, green onion, and bean sprouts.

5) Place in oven to cook for 15 minutes. When done, let cool for a few minutes, then serve.

Fiesta Shrimp Salad

SERVES 2

INGREDIENTS
5 cups of romaine lettuce
30 small pre-cooked shrimp
1/2 avocado
1 cup corn
4 tbsp fried onions (from Trader Joe's)
pineapple mango salsa (from Trader Joe's)
Mrs. Dash seasoning
garlic powder
1 tbsp olive oil

DIRECTIONS
1) In a medium skillet heat olive oil and add washed pre-cooked shrimp. Toss to coat shrimp with olive oil then add a few dashes of Mrs. Dash and garlic powder to season. On medium heat toss every so often for about 10 minutes.

2) Chop romaine lettuce in to bite sized pieces. Cube avocado. Combine these two along with the corn in a large salad bowl and toss.

3) Add cooked shrimp, then top with a few table spoons of mango salsa. Toss once more then sprinkle about 4 table spoons of fried onions on the top.

Ground Beef Stuffed Zucchini

SERVES 2

INGREDIENTS
2 large zucchini squash
8 oz lean ground beef*
1/4 c white onion diced
1 tbsp Kikkoman Roasted Garlic and Herb
2 tbsp Worcestershire
1/4 c bread crumbs
1 tbsp garlic powder
1 tsp Tabasco sauce
1 tsp dried rosemary
1 tsp dried parsley
1/2 - 1 cup water
2 tsp Parmesan cheese
2 tbsp Fried Onion Pieces*

foil

*Note: The Fried Onion Pieces I found a Trader Joes.... they are fantastic. Also, I purchased the ground beef there as well and it was 80/20 fat.


DIRECTIONS
1) Preheat oven to 350 degrees. In a large skillet add ground beef, break up with a wooden spoon and let it sit on medium heat for a few minutes.

2) Dice white onion and add to the skillet along with the Kikkoman, Worcestershire, bread crumbs, garlic powder, Tabasco, rosemary, and parsley. Mix with spoon and cook until there is no pink left, approximately 15 minutes.

3) Meanwhile, wash zucchini and slice in half length wise. Take a spoon and carve out the middle, so there are no more seeds and it looks like the shape of a boat. Place these in a baking dish (I used a 9x13 dish).

4) Taste the ground beef mixture, if you feel it needs more seasoning add more! You can never have enough. Next, add about 4 oz of the beef mixture to the zucchini boats to fill them. Next top them with the Parmesan and fried onions.

5) Put about 1/2-1 cup of water in the baking dish. Lightly cover with foil and place in the oven for 30 minutes. After the allotted time take off the foil and cook an addition 15 minutes or until zucchini looks nice and tender.

6) Let cool slightly and serve!

Angel Food Flag Cake

Great for Memorial Day or Independence Day!

SERVES 6

INGREDIENTS
1 angel food cake bar
5 strawberries
12 blue berries
whip cream

DIRECTIONS
1) Place your angel food cake bar on a plate.

2) Frost the top with whipped cream, then add berries in a flag formation on the top.

Bruschetta

Easy, quick and tasty appetizer on a summer day!

SERVES: 6+

INGREDIENTS:
1 french baguette
3 large tomatoes
1/2 large red onion
1/2 large zucchini
1 garlic clove minced
1/4 c olive oil
basil
salt & pepper

DIRECTIONS:
1) Dice tomatoes, onion and zucchini. Place in a medium bowl and mix together.

2) In a small bowl, combine olive oil, garlic, basil and salt & papper to taste.

3) Pour oil over the tomatoes, mix together and refrigerate for at least 1 hour.

4) Slice baguette thinly and place on a foil covered baking sheet. Put in the broiler for a few minutes until slightly browned.

5) Serve tomato mixture on top of the crispy baguette slices.

Burgers or Bust

Love grillin' up a good burger. After years of making them, I think we've come up with a nice tasting seasoning that is easy and very yummy!

SERVES: 6

INGREDIENTS:
2 lbs of lean ground beef
1 tbs Kikoman Roasted Garlic & Herb marinade
1 tbs Thick Worcestershire sauce
1/3 c bread crumbs
garlic powder
onion flakes
rosemary
sesame seed buns
lettuce
cheddar cheese
ketchup and mustard
red onion

DIRECTIONS:
1) Start up BBQ grill.

2) In a medium bowl add ground beef, and mix in Kikoman marinade and thick Worcestershire with a wooden spoon. Next add in the bread crumbs, to help bind the beef. Lastly, add in to your liking garlic powder, onion flakes and rosemary.

3) With clean hands, mix everything together, beat it down and half the amount. Then with half of the beef, portion into three equal balls of beef. Mold into a burger patty and place on a plate. Do this same thing with the rest of the beef.

4) Place on the grill on indirect heat and flip every 10 minutes for a good half hour. Add regular Worcestershire sauce for more seasoning if you like.

5) After the burgers are complete, toast the buns on the grill for a few minutes, slice some cheddar and add all toppings to the buns and eat!

Grilled Chicken and Veggies w/ Pasta

One of our favorite meals when we were first dating in 2004. This is a staple in our house and we've continued too bring new things into it and make it a bit healthier than how we used to prepare it.

SERVES: 2

INGREDIENTS:
2 chicken breasts
1/2 box whole wheat rotini or penne pasta
1 whole yellow squash
20 grape tomatoes
Worcestershire
parmesan cheese
garlic powder

DIRECTIONS:
1) Prepare your outdoor grill to start cooking. Once ready, place chicken on indirect heat and flip every 5-10 minutes seasoning with Worcestershire sauce for 35-40 minutes or until chicken temperature reads 170 degrees at center.

2) While grilling, about 20 minutes in, start to boil water in a medium sauce pan in kitchen. Once boiling add pasta, stir, bring to boil again then reduce heat to low for 10 minutes.

3) Wash vegetables. Cut squash horizontally into circles, then cut those in half. Next take out 2-3 metal skewers and alternate the tomato and squash on them.

4) Place on grill for 10-15 minutes.

5) When pasta is complete, drain and place in a large bowl then top with parmesan cheese and garlic powder. Take off chicken and vegetable kabobs from the grill and serve with the pasta.

Chicken & Veggie Egg Rolls

Great appetizer for a group of friends.

SERVES 10-15

INGREDIENTS:
Egg Roll wraps
Pre-cooked chicken
cabbage
carrots
vegetable oil
various dipping sauces (ie. sweet & sour, soy, hoisen)

DIRECTIONS:
1) Shred chicken so it is small and not bulky. It helps to buy a pre-cooked chicken at the store, then shred it yourself.

2) Chop finely cabbage and carrots and place in a bowl for easy access.

3) Take an egg wrapper (square shape) and place in front of your diagonally on a chopping board or plate. Take a small amount of shredded chicken and veggies and place in the center of the egg wrapper. Fold the bottom to the top of the veggies and tuck it under the mix tightly. Next, fold in each side, left and right, and roll.









4) Place each wrapped up roll on a plate. When all of them are wrapped add about 1/2 of vegetable oil to a skillet, make sure it's crackling good and add about 5-6 egg rolls, to the pan. Let them fry a few minutes on each side. Turn with metal tons, then place on a plate with a paper towel on top to drain the excess oil.







5) Let cool slightly, then serve with your favorite dipping sauces.

Italian Summer Salad

My grandma made this sort of salad and I made my own variation on it. This is great to set out for a family get together or bar-b-que. You can make it in less than 10 minutes and it's a light refreshing salad. Some suggestions for another time would be to add diced red bell pepper and capers.

SERVES 6-12

INGREDIENTS:
1 can of large black olives
1 bottle of green olives
1 container of Athenos Feta cheese
1 large zucchini
1 head of broccoli
1/3 c of Italian Dressing

DIRECTIONS:
1) In a large bowl mix together all the olives.

2) Next, wash the zucchini and slice. Then slice all the pieces in half. Wash broccoli and cut off the stems. All both to the bowl.

3) Add the Italian dressing of your choice and mix the ingredients together. Lastly, top off with the feta cheese and toss the salad.

Stuffed Ground Beef Mushrooms

I went to a wine tasting party a few weeks ago and the host made delicious stuffed mushrooms. They were made with sausage and filled with flavor. So I thought I'd look up some recipes online and found one using ground beef. I added more things and left out a few others to make the recipe my own and it turned out great. I served it with a side of broccoli and a baked potato.

Ingredients:
12 Portobello Stuffing Mushrooms
1 lb Ground Beef
1/4c Worcheshire
1 lrg Garlic Clove (minced)
1/4c White Onion (minced or chopped finely)
1 tsp Tobasco Sauce
2 tbsp Mrs. Dash
1 tbsp Chili Flakes
1/4c Bread Crumbs
Kosher Salt
Pepper
Parmesean Cheese

Directions:
1) In a large skillet over medium-high heat cook the ground beef. Add in worchestire, minced garlic, onion, and tobasco sauce. Cook until your beef is no longer pink (about 15 minutes).
2) Now pre-heat your oven to 425 degrees.
3) Prepare the mushrooms. Wash and lightly scrub them, then cut off the stems so you have room to stuff. Chop up the stems into small pieces.
4) After the ground beef has cooked, add in the chopped mushroom stems, bread crumbs, Mrs. Dash, chili flakes and salt and pepper to taste. Stir together and cook for another 5 minutes.
5) Next, take a cupcake pan and coat lightly with cooking spray. Add the mushroom caps to the cupcake pan. Stuff each mushroom cap with the ground beef mixture.
6) Lightly top each stuffed mushroom with some parmesean cheese, then put in the oven for 20 minutes.
7)Take out and let cool for a few minutes, then serve as a main dish or appetizer!


Notes: Pair this rich flavor with a red wine.
Using a cupcake pan helps keep the mushrooms in place. The mushrooms have a lot of water that drain out while cooking and the cupcake pan helps catch the water.

Want healthy kids? Learn how to cook

Good article I read on CNN this morning.

By Kristen Swensson and Leigh Angel, Special to CNN
March 26, 2010 9:24 a.m. EDT

New York (CNN) -- We hear it on the news like a drumbeat: Millions of kids eat out too much, lack access to fruits and vegetables, and it seems no one's teaching them how to make healthy choices.

Childhood obesity and juvenile diabetes are on the rise like never before. "This may be the first generation that has a shorter life expectancy than their parents," said an author of a report in the New England Journal of Medicine.

In February, first lady Michelle Obama introduced an initiative called Let's Move! to do something about the situation. She even laid it on the line when she spoke to the Grocery Manufacturer's Association last week, "We need you ... to entirely rethink the products that you're offering, the information that you provide about these products, and how you market those products to our children." The Grocery Manufacturer's Association says it's on its way to compliance.

Click here to continue reading the article.

Have no fear, brussel sprouts are here...

I've never tried brussel sprouts until very recently at Thanksgiving when my sister-in-law brought them over. I somehow think in my mind a kid saying, "EWW not brussel sprouts!" But, since I'm no longer a child and I like to try new foods I was very curious and extremely satisfied with them. This was my first attempt at the recipe, but I changed it up just slightly and they turned out great...unfortunately my husband won't eat them, but who cares more for me!

Ingredients:
6 brussel sprouts
1 tbsp olive oil
1 tbsp Mrs. Dash (or equivalent seasoning)

Directions:
1) Preheat oven to 400 degrees.
2) Rinse off brussel sprouts and cut off the bottoms.
3) In a small bowl combine brussel sprouts, olive oil and Mrs. Dash and gently mix together.
4) Place this on a foil lined cooking sheet and place in the oven for about 15-20 minutes.
5) Serve hot as a great side dish.

Grilled Shrimp + Risotto

This is an easy dish to make and it's filled with yummy flavors. The risotto is Trader Joe's brand Mushroom & Herb Risotto, and it was my first time making it. It was okay, but I wasn't crazy about it. You can have the shrimp and veggies with any rice of your liking of course.

Ingredients:
1/2 lb shrimp pre-cooked
1 red bell pepper
1/2 red onion
10 button mushrooms
1 cup shredded carrots

Directions:
1) Ready your BBQ grill with charcoal.
2) Rinse the shrimp and take off the shell. Chop bell pepper and onions into 1 inch pieces. Slice the mushrooms. I like to place these in a grill basket, but you can use skewers for the same effect.
3) Let this grill for about 20 minutes.
4) While shrimp and veggies are grilling, start your risotto (or rice) according to the box directions. When you're about 1/2 way done cooking the risotto place the shredded carrots into the sauce pan and stir together.
5) Serve risotto on a plate and top with grilled shrimp and veggies.

Sweet and Sour Chicken

I made this in the slow cooker a week ago. Great results!

Sweet and Sour Chicken
4 servings

Ingredients:
1/4c chicken broth
1 tbsp low-sodium soy sauce
1 tbsp Kikkoman Garlic Herb Marinate
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp ketchup
2 tsp brown sugar
1 garlic clove, minced
1/4 tbsp black pepper
1 pound boneless skinless chicken breast cut into 1" pieces
2 tbsp flour
1 package of Uncle Ben's brown rice

Directions:
1) Combine broth, soy sauce, hoisin sauce, vinegar, ketchup, brown sugar, garlic and pepper in a bowl. Stir to mix well.
2) Add chicken cut into 1" pieces, stir and coat well. Add to the slow cooker and cook on LOW for 2.5-3.5 hours.
3) Remove chicken with slotted spoon and keep warm. Combine flour with the cooking liquid and add to slow cooker for about 2 minutes on HIGH.
3) Serve chicken and sauce over rice with carrots, broccoli and pea pods.

Chicken Enchilada Casserole

I made a casserole like this earlier, but didn't know the calorie count per serving. I tried my very best to count how much a serving would be and made this a lot healthier!

Chicken Enchilada Casserole
Servings 8
Per Serving: 312 calories, 8.4g fat

Ingredients:
15 oz chicken (500 cal, 10g fat)
2oz cheddar cheese (220 cal, 18g fat)
1 whole red bell pepper (40 cal, 0 g fat)
1 can sliced black olives (175 cal,17.5g fat)
1 can Rosarita spicy refried beans ( 360 cal, 7.5g fat)
1 can Las Palmas salsa verde (225 cal, 13.5 g fat)
1 1/2c Albertsons Fat Free Shredded mozzarella ( 240 cal, 0g fat)
5 Trader Joe's whole wheat tortillas (700 cal, 1g fat)
1/4 c corn (33 cal, 0 g fat)

Directions
1) Preheat oven to 350 degrees
2) Place 1 tortilla and a 1/2 on the bottom of the casserole dish. Coat the tortillas with the entire can of beans in an even layer. Layer next 1/3 salsa verde, bell pepper, 1/2 chicken, and 1/2 cheese.
3) Add another layer of tortillas, add 1/3 salsa verde, black olives, remaining chicken and cheese.
4) Last layer with remaining tortillas and coat with the last of the salsa verde. Decorate the top with 1/2c mozzarella, a few bell peppers and the corn.
5) Bake in the oven for 40 minutes

Chicken & Black Bean Corn Salad Pita

Leftovers always make a great lunch!

Chicken & Black Bean Corn Salad Pita
Serving Size 1
Approx: 222 calories, 3.7g fat

Ingredients:
2oz of Tyson Chicken Breast previously cooked (55 cal, 1.2 g fat)
(BBQ is the best with a little bit of worchestire)
1/2 c Black Bean Corn Salad (83 cal, 1.5g fat) - See recipe in last post
1/2 c Romain Lettuce (4 cal, 0g fat)
1/2 Whole Wheat Pita, Trader Joe's Brand (80 cal, 1g fat)

Directions:
1) Heat up left over chicken in microwave on each side for 1 minute on power level 7
2) Heat up pita bread in microwave for 30 seconds at power level 7
3) Cut up the chicken into bite size pieces, add to the pita along with lettuce and black bean corn salad

Black Bean & Corn Salad

I whipped up this salad to go as a side for some chicken my husband BBQed. With the new year already upon us I've started eating healthier and I've been watching my portion sizes and counting calories. I'd like to share the calories with you as well so you know about how many calories are in each dish.

Black Bean & Corn Salad ~ 167 cal, 3g fat
Serving size 1 cup, you can double or quadruple the recipe!

Ingredients:
1/4 c black beans (57 cal, 0.2g fat)
1/4 c yellow corn (33 cal, 0.5g fat)
1/4 c red bell pepper diced (7 cal, 0g fat)
1/4 c green bell pepper diced (7 cal, 0g fat)
1/2 tomato diced (18 cal, 0g fat)
1 tbsp anaheim green chile (4 cal, 0g fat)
2 tbsp reduced fat feta cheese (45 cal, 2g fat)

Directions:
1) Drain the canned black beans and yellow corn then add to a bowl.
2) Dice up the peppers and tomatoes. Finely chop the anaheim chile. Add to bowl.
3) Top with 2 tbsp of feta cheese


Some good additions might be garbanzo beans, kidney beans, or black olives.


All calorie counts are approximate from the packaging labels.