Asian Pork Rotini

6 oz uncooked rotini wheat noodles
2 tsp cornstarch
1/2 cup water
1/4 cup reduced fat creamy peanut butter
2 tbsp soy sauce
1 tbsp honey
1/2 tsp garlic powder
1 tsp fresh ginger (or 1/8 tsp ground)
4 pork chops, cubed
3 tsp seasame oil
1 large onion, sliced

Cook pasta according to package directions. In a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended. Set Aside. In a large nonstick skillet or wok, stir-fry the onions in oil for 3-4 minutes. Add cubed pork chops, and cook until pork is no longer pink. Stir in sauce, and mix with noodles.

yum yum yum! This was different - not a recipe I would typically pick out of a cookbook and try. But since I had all the ingredients, I threw it in the mix. I am SO GLAD I did! This really was great! I served it with roasted asparagus. Delicious!

Bean Burritos (Vegetarian)

1/2 cup instant brown rice
1 small green pepper, chopped
1 small onion, chopped
1 tsp olive oil
1 can (15 oz) pinto beans, rinsed & drained
1 cup no-salt-added diced tomatoes
4 oz fat free cream cheese
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp oregano
1/3 cup fat free shredded cheddar
Jarred or fresh salsa
8 whole wheat tortillas (I use xtreme)

Cook rice according to package directions. In a large skillet, saute peppers & onions in oil until tender. In a large bowl, mash beans. Add the beans, tomatoes, cream cheese & seasonings to the skillet. Cook and stir until heated through. Stir in rice.

Spoon 1/8 filling into each tortilla, top with a spoonful (1-2 tbsp) salsa. Roll into burritos. Top with cheese & Bake at 350 for 10 minutes, until cheese is melted.

These were easy and FAST! My husband is a meat-eater, and isn't a fan of any meal that doesn't include meat. When he asked what was for dinner, and I said "Bean burritos", his response was "oh, no meat?". He took his first bite and said "WOW! These are good!" So, I say they were a success!

Deconstructed Cabbage Rolls

1 lb ground beef
1 garlic clove, minced
1 small head cabbage, chopped
2/3 cup uncooked long grain rice
1 tbsp worcestershire sauce
1 tsp onion powder
1 tsp dried basil
1/4 tsp cayenne
1/4 tsp pepper
1 can (28oz) crushed tomatoes
1/4 tsp salt

In a large pot, cook beef and garlic until meat is no longer pink. (Drain now if needed). Stir in cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper. Bring to a boil. Reduce heat, cover and summer for 25-30 minutes, or until rice is tender.
Stir in tomatoes and salt, heat through.

yum, yum, yum! This was like cabbage rolls - in a fraction of the time! A one pot meal!

Chili Mac - comfort food at its best!

2 cups uncooked whole wheat elbow noodles
1 lb lean ground beef (or turkey)
1 small onion, chopped
2 garlic cloves, minced
1 tsp olive oil
1 can black beans, rinsed
1 can diced tomatoes, undrained
1 can tomato sauce (8 oz)
1-2 tbsp hot pepper sauce
2-3 tsp chili powder
1 tsp cumin
1/4 tsp cayenne
1/4 tsp pepper
3/4 cup fat free cheddar cheese - shredded

Cook macaroni according to package directions. Meanwhile, in large nonstick skillet coated with cooking spray, cook the beef, onion, garlic in oil over medium heat until meat is no longer pink. (drain now if needed)
Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni, stir into mixture. Cook over medium low heat for 5 minutes, or until heated through. Sprinkle with cheese.

This was very very good! It was comforting, filling, and healthy! :) Can't argue with that! This would also freeze well - either in large freezer ziploc bags, or in casserole dishes - just leave the cheese off until you are going to eat!

Chicken Pita Pizzas

4 pita breads
1/2 cup refried beans (canned)
1/2 cup salsa
1 cup cubed cooked chicken (We are using leftover chicken from piri piri chicken)
2 tbsp green chilies
3/4 cup shredded fat free cheddar
1/2 cup fat free sour cream
yellow onion

Slice & saute onion until tender. Place pita breads on an ungreased baking sheet, spread with beans. Top with salsa, chicken, chilies, onions & cheese. Bake at 350 for 8-10 minutes, or until cheese is melted. Serve with Sour Cream.

These were easy, fast, comforting, and best of all - healthy! I'm already anxious for lunch tomorrow!

Piri Piri Chicken & Potatoes

I cooked a whole chicken. If anyone knows me well, they know this is crazy. I don't like touching raw meat. Or seeing bones. Much less cleaning & skinning one. But, this was good... if you can get through the prep.

1/3 cup fresh lemon juice
10 cloves garlic, minced
3 tbsp olie oil
2 tbsp red wine vinegar
1 tbsp paprika
1/2 tsp cayenne
1 whole chicken - skin removed
2 lb mini yokon gold potatoes (I found minis!)
2 tbsp fresh thyme
2 tsp lemon zest
sea salt & black pepper

In a small bowl, whisk together 1/4 cup lemon juice, 8 cloves garlic, 2 tbsp oil, vinegar, paprika and cayenne. Place chicken in a large sealable plastic bag. Pour in marinade, turning to coat. Seal bag, refrigerate 1 hour to overnight.

Preheat oven to 375

In a large bowl, toss potatoes with remaining oil, thyme, lemon zest, garlic, salt & pepper. Remove chicken from marinade and place into a 9x13 inch roasting pan, breast side down, and arrange potatoes around chicken. Roast for 40 minutes. Remove pan carefully, turn chicken breast side up and baste with juices. Stir potatoes. Place back in oven for another 40 minutes.

Balsamic Salmon and cauliflower poppers

Balsamic Salmon:
2 garlic cloves, minced
1 tsp olive oil
1/4 cup balsamic vinegar
2 tsp dijon mustard
1 tbsp water
1.5 tsp honey
1/4 tsp salt
1/4 tsp pepper
2 salmon fillets


Line baking dish with foil, coat in cooking spray.
In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, water, honey, salt and pepper. Bring to a boil, reduce heat, simmer uncovered for 3-5 minutes or until slightly thickened. Set aside 2 tbsp for basting.
Place fillets on prepared pan. Brush with sauce. Bake, uncovered, at 425 for 12-15 minutes (depends how you like your salmon) until salmon flakes. Brush with reserved sauce.


Cauliflower poppers: 1 head of cauliflower cut in pieces tossed with 1/8 cup olive oil, salt & pepper. Baked at 425 for one hour, tossed every 20 minutes.

We had this with wild rice. The salmon was very flavorful, and the cauliflower I could of eaten for a snack - right off the pan! Delicious!

Cheese, corn, and tomato tortillini

1 pkg (9 oz) refrigerated wheat cheese tortellini
1 pkg (16 oz) frozen corn
2 cups cherry tomatoes, halved
1/4 cup fresh basil
2 tbsp grated Parmesan cheese
4 tsp olive oil
1/4 tsp garlic powder
1/8 tsp pepper

In a large pot, cook tortellini according to package directions, adding the corn during the last 5 minutes. Drain. (If you want a cold pasta - rinse pasta with cool water now, we ate this warm). In a large serving bowl, combine tortellini and remaining ingredients. Enjoy!

What a great, filling, refreshing lunch! So easy, came together in less than 15 minutes!

Crab stuffed baked potatoes

2 lg potatoes
1/2 small onion, chopped
1/4 cup finely chopped celery
1 tbsp butter or margarine
2 garlic cloves, minced
1/4 cup Fat free sour cream
6 oz can crab meat
1/4 cup fat free milk
1 tbsp fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/3 cup shredded fat free cheddar

Scrub and pierce potatoes, place on a microwave safe plate, microwave uncovered, on high for 15 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.

In small skillet, saute onion and celery in butter until tender. Add garlic, cook 1 minute longer.

Cut each potato in half, lengthwise. Scoop out pulp, leaving thin shells.

In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, cheese, milk, parsley, salt, pepper and reserved sauteed vegetable mixture. Spoon mixture into potato shells. Place on baking sheet. Bake 375 for 20 minutes.

This is such a versatile recipe - you can add anything you want! Chives, cooked crumbled turkey bacon, seasonings, spices - anything! These were great, filling, and EASY!

Light but hearty tuna casserole

3 cups uncooked wheat egg noodles
1 can reduced fat, reduced sodium cream of mushroom
1/2 cup fat-free milk
2 tbsp olive oil mayo
1/2 tsp ground mustard
2 cans (6 oz) white tuna, drained
1/4 cup chopped roasted red pepper

Topping:
1/4 cup dry bread crumbs
1/2 tsp paprika
1/4 tsp italian seasoning
1/4 tsp black pepper
1 tbsp margarine or butter

Cook noodles according to directions
In a large bowl, combine soup, milk, mayo and mustard. Stir in tuna, soup mixture and red pepper. Drain noodles, add to mixture, and stir until blended. Put in 8x8 baking dish. Combine topping ingredients (minus butter/margarine) and sprinkle over casserole. Drizzle melted butter over casserole. Bake at 400 degrees for 25-30 minutes.

This was a good, easy tuna casserole. It was very filling. This worked great for us, on Wednesday nights we go to Financial Peace University at church, and I made this before we left, and tossed it in the oven when we walked in the door. It was very easy, tasty, and filling!

BBQ chicken pizza, say what?!

Yes, bbq chicken pizza. And - it.was.amazing! Total comfort food, yummmm!

Pizza crust (wheat)
onion - Sauteed
Bell pepper - Sauteed
Skim Ricotta
FF mozzarella
Chicken Breast
1 recipe of Clean Eating BBQ Sauce

Make the BBQ sauce as directed - I made it in a large mason jar and shook it - easy peasy. Put chicken (I used 3 breast - and have plenty left over for bbq chicken sandwiches) and the BBQ sauce in the slow cooker, on low, for 6-8 hrs, until chicken shreds. Shred chicken.

Take pizza crust, and put a thin layer of ricotta on. Top w/ sauteed onions & peppers, shredded bbq chicken, and your mozzarella. Bake at 350 for 15-20 minutes until cheese is bubbly & melted.

Chinese food, chinese food, and more chinese food!

I've been wanting Chinese food for dinner for a few days, but didn't want the normal "ugh" feeling that comes with greasy heavy chinese. So, I opted to make my own. We had beef and broccoli & asparagus, fried rice, and even homemade egg rolls! This was delicious!!

Fried Rice
2 cups cooked rice (I used brown rice)
3-4 cups vegetables of your choice (I used squash, zucchini & onions)
2 eggs, scrambled – optional
1 tbsp sesame oil
3 tbsp reduced sodium soy sauce
1 tsp garlic, minced
1 tbsp rice wine vinegar



Add sesame oil to a large wok or fry pan over high heat.
In a small bowl mix together soy sauce, garlic and vinegar.
Drop a single piece of rice in the oil, if it sizzles the wok is ready.
Add rice and any thicker vegetables that you are using.  Stir a couple of times and then add soy sauce mixture.  Stir frequently for about 3 minutes.
Add in any remaining vegetables and eggs (if using). Stir for 2 more minutes.

Beef  and Broccoli w/ asparagus
1 pound flank (also called London Broil) or sirloin steak, sliced thinly across the grain
2 cups broccoli florets, steamed
1/2 lb asparagus, cut in 1 inch pieces, steamed
2 cloves garlic, minced
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 tbsp sesame oil

In a small bowl mix together soy sauce and rice wine vinegar.
Place sliced meat in a medium sized bowl and pour the soy sauce marinade over top.  Stir to coat evenly.
Place beef mixture in fridge for about 10-15 minutes.
Heat a work or large skillet over high heat.  The wok should be very hot.  Place a drop of water in the wok – it should sizzle and evaporate.  When this happens the wok is ready to use.
Add the sesame oil to the wok and swirl to coat.  Add the beef and immediately spread the meat over the surface of the wok in a single layer.
Let the beef fry undisturbed for about 1 to 2 minutes.  Flip the beef slices over, add the garlic to the wok and cook for another minute or 2 or until the beef is no longer pink. ***I also added the rest of the can of water chestnuts (from the egg rolls) here!
Add in the steamed vegetables and cook for another 30 seconds
Egg Rolls
2 cups shredded napa cabbage
5 oz fresh bean sprouts
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/2 chopped onion
1 garlic clove, minced
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into vegetable mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of  mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned, turning every 5 minutes.

**You can adapt this recipe to your taste - add carrots, protein (chicken, pork or shrimp), or any other vegetables you would like

Clean Eating Meatball Subs

Wow, these were delicious! A very easy meatball recipe + roasted vegetables = amazing! Brian and I both really enjoyed these!

Also, we are five weeks into the new year (can you believe that?!) and I am excited to say I have lost 10.8 pounds so far! Brian has lost 13 pounds as well! Amazing! Check out my friend, Missy's blog for more great recipes! She has lost 13 lbs this year since changing her eating habits, and falling back in love with clean, fresh, healthy cooking!

now, onto this great recipe!

1 lb 95% lean ground beef
1/4 cup rolled oats
1 large egg white
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano, divided
1/2 tsp ground black pepper
2 cloves garlic, chopped, divided
Olive oil cooking spray
1 medium zucchini, cut into 1/2-inch-wide strips (4 oz)
1 medium red or orange bell pepper, cut into 1/2-inch-wide strips (4 oz)
1 medium yellow onion, cut into 1/4-inch-wide strips (3 oz)
1 tsp extra-virgin olive oil
1 cup fresh tomatoes, seeded, chopped and squeezed to release juices, seeds and juices discarded
1 tsp dried basil
14 oz whole-wheat baguette (18-inch long; widest baguette you can find)

1. Preheat oven to 400°F. In a large bowl, combine beef, oats, egg white, tomato paste, thyme, 1/2 tsp oregano, black pepper and 1 clove garlic. Line a sheet pan with nonstick foil and spray lightly with cooking spray. Form beef mixture into 1-inch balls, making about 25. Place balls on pan, not allowing them to touch. On another sheet pan, toss zucchini, bell pepper and onion with oil. Put both pans in oven and set timer for 5 minutes.
2. In a small bowl, stir together tomatoes, basil, remaining 1/2 tsp oregano and remaining 1 clove garlic. When timer goes off, remove meatballs from oven and pour tomato mixture over them. Use a metal spatula to turn meatballs to coat with tomato mixture. Place back in oven for another 10 minutes, again setting timer. When timer goes off again, remove meatballs and set aside. Stir vegetables, return to oven and roast for another 10 minutes.
3. Slice baguette into 4 sections, then slice each section in half horizontally so it opens like a book. Spread open each section and tear out a bit of bread from the middle to make room for the meatballs. Toast bread in toaster or under a hot broiler for 1 minute to crisp.
4. To assemble sandwiches, open up each piece of toasted bread, pile on a quarter of meatball mixture and top with a quarter of roasted vegetables. Close sandwich and serve with a fork for any stray meatballs and sauce.

A new week - welcome February!

Meatball Subs
Piri Piri Chicken with roasted potatoes
Roasted pork chops with caramelized onions, smashed leek potatoes
Pizza w/ cauliflower crust
Grilled Tuna, quinoa
chicken pot pie bundles
BBQ chicken calzones

Ingredients:

1 lb 95% lean ground beef
whole Chicken
Chicken breast – 2 lbs
Tuna Steaks
Pork Chops

rolled oats

egg

Zucchini
Cauliflower

Red bell pepper

Green Pepper

Onion - 3

1 cup fresh tomatoes

Lemon – 2

2 lb mini Yukon golds

Fresh thyme

1 lb red potatoes

Leek

Rosemary

Sour cream

Milk
shredded mozzarella cheese
Pizza Sauce
1 (15 oz.) can tomato sauce
2 – 6oz can tomato paste
Quinoa

chicken broth

frozen petite peas

frozen corn kernels

grated Parmesan cheese

egg roll wraps
14 oz whole-wheat baguette (18-inch long; widest baguette you can find)
Wheat Pizza dough OR homemade!

Pantry Staples:
honey
Bread Flour*
Wheat Flour*
Yeast
dried thyme

dried oregano

black pepper
cayenne

garlic

Olive oil cooking spray

garlic powder
onion powder
molasses
honey
balsamic vinegar
low sodium soy sauce
cumin
paprika
cornstarch

olive oil

garlic salt
Red wine vinegar

Paprika
dried terragon

dried basil
*if you are making crust

Shrimp, Scallops, spinach & tomato mozzarella salad!

Yum! What a great dinner!

Shrimp - sauteed in fresh garlic & cajun seasoning
Scallops - sauteed in fresh lemon juice
Spinach - sauteed in garlic & 1 tsp olive oil
Tomato & Mozzarella salad - cut cherry tomatoes in half, cube fresh mozzarella cheese, add dried or fresh basil, balsamic vinegar. Let marinade for a few hours before eating.

All of this was wonderful! So light and flavorful! YUM!