Escarole & Sausage Pizza

Pizza is probably my very favorite "cheat meal." However, I have to say--I rarely indulge in restaurant varieties. I find that there are so many different kinds of pizza that we can make at home--and with so many healthy modifications--that I like to save my outings for more sophisticated dishes. Nevertheless, we DO enjoy our pizza in the Roland residence! This one is a spin-off of a recipe that I found in the August 2014 subscription of Eating Well magazine. With escarole being one of my favorite greens, and HOT turkey sausage being one of my husband's favorite choices---I knew that this one would be a hit! With a whole wheat crust, all natural (nitrate-free) sausage, robust escarole and unsaturated EVOO--we can forgive a bit of cheese indulgence in the name of moderation.

Rest assured...this pizza is definitely a cleaner, more healthful choice than a great majority of the restaurant varieties that you my pass by your lips. And, I think you'll be in agreement when I say that it tastes better, too!

Escarole and Sausage Pizza

Ingredients:

3 links of all natural, nitrate-free turkey sausage (hot or sweet)

1-2 Tbsp. Extra virgin olive oil

3 cloves garlic, minced

1 medium head of escarole, chopped

sundried tomatoes or fire roasted red peppers (for topping)

2 tsp. cider vinegar

1 ball of whole wheat pizza dough (usually a pound)

1/4 cup shredded parmesan cheese

1/2 cup shredded gouda or fontina cheese

Procedure:

1. Preheat the oven to 450 degrees and place sausage in a small baking pan. Bake for about 20 minutes or until cooked, while the oven is preheating. You may also want to place your pizza stone or baking sheet into the oven to preheat, as well.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add in the garlic and escarole. Cook, stirring, until the escarole is wilted. Then, remove from the heat and immediately stir in the vinegar.
3. On a lightly floured surface, roll out the pizza dough with your bare hands--or using a roller. You want the dough to form a 12 x 14 rectangle or circle (approximate, to fit your baking pan or stone)
4. When the sausage is done baking, remove from the oven, along with the preheated pan/stone. Place the dough on your pan and lightly brush it with olive oil. Next, spread the escarole mixture across the dough, draining as much liquid as possible (to keep the dough from getting too soggy). Top with sundered tomatoes or fire roasted peppers. 
5. When cool enough, cut the sausage into about 1/4-1/2 inch slices and spread on top of the pizza. Finish with the cheeses. Bake for about 15 minutes or until the crust is crispy and golden--and the cheese is melted. 
6. Serve with a  side garden salad and enjoy! 

Tasty Greek Style Turkey Wraps

I had some extra ground turkey meat in my refrigerator, and I wasn't sure what to do with it. It's not that I don't have recipes that I refer to----but, my family has been ready for something different. So, I reached out to my Facebook friends for some ideas--and of course---SUCCESS! My girlfriend Lisa responded with a recipe for "Tasty Turkey Phyllo Wraps" from www.youvegotsupper.com. And, it looked right up my alley. I tweaked it a little bit by removing the phyllo and using lettuce as my wrap of choice, instead. And, what Greek-inspired dish doesn't include a delicious Tzatziki sauce, right? 

Here is what I came up with! My family and I were pretty thrilled with the tasty results! Enjoy!

Tasty Greek Style Turkey Wraps

Ingredients:

2 cloves garlic, minced

1-1.5lb lean ground turkey meat

1 bell pepper, diced

2 Tbsp. fresh squeezed lemon juice

2 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

4 oz reduced fat feta cheese, crumbled

1 head Boston or Butter lettuce leaves, separated, rinsed and patted with towel OR Ezekiel tortillas

Tzatki Sauce:

1 cup plain, low fat Greek yogurt

1/4 english cucumber, grated

1 clove garlic, minced

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. grated lemon zest (optional)

1/2 tsp. dried dill or 

salt and pepper to taste

Procedure:

First, prepare the Tzatziki sauce by whisking all of the sauce ingredients together in a medium bowl, until smooth. Then, cover and refrigerate---until ready to use.

Next, Preheat the oven to 425 degrees.

Saute the garlic in a bit of olive oil. Stir in the turkey and cook until browned, about 5 minutes.

Add bell pepper, lemon juice, cinnamon and nutmeg. Cook for 1 more minute. Season with salt and pepper to taste. 

Remove from heat and drain off any excess fat. Allow to cook for 2-3 minutes.

Stir in the feta. 

Spoon about 1/2 cup of the turkey mixture into each lettuce or ezekiel wrap. Top with Tzatziki sauce, roll up and ENJOY!

Cleaner Eggplant Rollatini

Eggplant Rollatini is, without a doubt, one of my top three favorite foods. I'm not sure what the other two would be, though. HA! I love the dish. Unfortunately, the conventional restaurant preparation method of this dish is generally very heavily laden in saturated fat and calories. Even on special occasions when I "treat myself" to the meal, I usually find that it leaves me feeling uncomfortable in my stomach.

Of course, this means that I had to come up with an alternative for my personal recipe box. Completely ridding myself of a favorite dish is just not an option. Besides, my family loves eggplant rollatini, as well. I found a recipe on skinnytaste.com that served as a really great starting template---and tweaked it a bit. Sometimes, I bread the eggplant with ezekiel crumbs (instructions at the bottom of this post), but most of the time---it's perfect even without the added bread. Now, we can all enjoy it together--without worrying about derailing our health or suffering digestive discomfort, afterwards. I wish that I could say that it is a completely "clean" dish, but it is not (mainly because of the cheese). However---it is a MUCH more reasonable alternative to the restaurant style version. Check it out!

Cleaner Eggplant Rollatini

Ingredients:

• 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (I use a mandolin)
• kosher salt and fresh black pepper, to taste
• 1 jar of your favorite, all natural, organic marinara sauce
• 1 egg
• 1/2 cup part skim ricotta cheese OR low fat cottage cheese
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1 10 oz bag or box of frozen spinach, thawed and drained
• 1 garlic clove, minced
• 1 cup (4 oz) part-skim mozzarella cheese, shredded

Directions:

1. Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size.
2. Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
3. Preheat oven to 400°F.  Season the eggplant with a little more salt and pepper,  then arrange on two baking sheets, misted with cooking spray or an olive oil mister.  Cover tightly with foil and bake until eggplant is tender. This should take about 8-10 minutes. However, you do NOT want the eggplant to be fully cooked.
4. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
5. In a medium bowl, beat the egg then mix together with ricotta/cottage cheese, Pecorino Romano, spinach, garlic, salt and pepper.
6. Pat eggplant dry with paper towels. Evenly spoon the spinach mixture onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining sauce and mozzarella cheese and tightly cover with foil.
7. Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving. Mangia!

**If desired, the eggplant slices can be BREADED by preparing 2-3 egg whites, beaten, in a bowl. Dip each slice into the whites, and then into a shallow dish of Ezekiel breadcrumbs BEFORE baking on baking sheets. 

Stuffed Zucchini Boats

This dish is so simple and impressive, at the same time. I often prepare this one when I know that there will be company, but I don't have too much prep time on my hands. It is versatile, as well. You can use the turkey mixture to stuff your favorite vegetable---even bell peppers. Here, though, I use Zucchini and italian squash. If preferred, swap out the lean turkey meat for some ground white meat chicken. It pairs wonderfully over a bed of brown rice or whole wheat pasta of your choice. This comforting dish will leave you feeling completely satisfied in the belly---and looking forward to the delicious leftovers (if there are any!). Hope you enjoy!

Stuffed Zucchini Boats

Ingredients:

1 Tbsp. olive oil

1 small onion, chopped

1/4 cup fresh Italian parsley, chopped

1 egg

3 garlic cloves, minced

1 tsp. salt

1/4 tsp. black pepper

1/3 c. freshly grated parmesan

1/4 cup ezekiel or whole wheat bread crumbs

1 lb. lean ground turkey meat

2 large zuccini, halved lengthwise and crosswise

2 large Italian squash, halved lengthwise and crosswise

1-2 cups of your favorite, all natural marinara sauce--nothing with added sugars

Directions:

Preheat the oven to 400 degrees. Lightly drizzle the olive oil into a 9 x 13 inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl together. Stir in half of the grated cheese and all of the bread crumbs. 

Next, use a spoon or a melon baller to scrape out the seeds and flesh of the zucchini and Italian squash (you want to leave about a 1/8 inch thick shell). Fill the zucchini and squash halves with the turkey mixture. Divide and mound each as evenly as possible. 

Arrange the stuffed vegetables in the baking dish. Pour the sauce over the top of the boats and sprinkle with the remaining grated cheese.

Bake, uncovered, until the vegetables are tender and beginning to brown. An internal thermometer should read 165 degrees F. Transfer the veggies to a platter and serve with your choice of brown rice, whole wheat pasta or even a sweet potato!

Simple and Clean BAJA Fish Tacos!

Warm weather has arrived and Summer is quickly approaching!  This means that our family meals can start to get a little bit "lighter," but we don't want to compromise FUN! My husband and I LOVE our taco nights! Something about the change-up from heavier, saucier meats to a citrusy, flaky fish--seems seasonally appropriate to me when Spring and Summer set in. So, here's a very simple FISH TACO recipe that it sure to please the whole family with minimal time and effort.  Often times, I have no problem using frozen fillets for this meal--typically tilapia, flounder, or cod.
I hope you enjoy it!

BAJA FISH TACOS

Ingredients:

• 4 small fillets of a white flesh fish (tilapia, flounder, cod, etc)
• 1 tbsp of cumin
• 1 tbsp of chili powder
• 4-6 corn tortillas, ezekiel, or other clean tortilla option...even corn tortilla chips!
• 1/2 c grated cucumber
• 1/2 c grated carrots
• 1/2 c shredded cabbage
• 1/2 c chopped cilantro
• 1 cup non fat greek yogurt,
• 1 1/2 tbsp lime juice
• Chili powder to taste
• 1/2 cup each of diced mango and/or avocado, for topping

Directions:

• Rub fish with cumin and chili powder
• Heat pan to medium and spray with cooking spray.
• While fish is cooking grate cucumber, carrots, cabbage and cilantro
• Break fish into pieces and divide into tacos
• Mix some chili powder with greek yogurt and lime juice and spread on top of fish
• Top with the grated veggies, mango, and avocado

Serve with black beans on the side, if you like... ENJOY! 

Chicken with Fennel Ragu

I don't know about you, but I thoroughly enjoy the days when a brand new magazine arrives in my mailbox. As a Family and Consumer Sciences Teacher--and a "foodie," in general--I LOVE my FOOD-RELATED Magazines. This month, when the most recent Rachael Ray Magazine featured this dish on it's cover---I KNEW I would need to "tweak" my own "cleaner" version of it.

I love the simplicity of Rachael's recipes...however, I don't always love the nutrition profile. Not a problem. With a few simple swaps---we are still left with an EQUALLY as delicious dish, simple to prepare, and one that packs a serious nutritional punch! Chock full of protein, fiber, and the digestive gifts of fennel---this is one you don't want to pass on. Check it out!

Chicken with Fennel Ragu 

Ingredients:

2 tablespoons EVOO – Extra Virgin Olive Oil

1 1/2 teaspoons fennel seed (about 1/2 palmful)

1 1/4 pounds ground chicken

1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish

1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish

1 small onion, finely chopped

2 to 3 cloves garlic, finely chopped

Salt and pepper

1/2 cup dry white wine

1 cup chicken stock

1/3 c. Organic whole milk

1 pound whole wheat fettucine

Instructions:

1. Bring a large pot of water to a boil.
2. In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed. Add the chicken and cook until brown and crumbly, about 5 minutes. Add the chopped fennel, celery, onion and garlic; season with salt and pepper. 
3. Partially cover the pan and cook over medium heat until the vegetables soften, 8-10 minutes. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium-low, and simmer until reduced by about half (15-20 minutes).
4. Salt the boiling water then cook the pasta to al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu then toss the pasta with the ragu; season to taste.  
5. Serve garnished with the chopped fennel fronds and celery leaves, if available. Serve with grated cheese at the table, if desired.

Greek Yogurt Cream Cheese

Especially for spreading on a nice cinnamon-raisin Ezekiel toast, I can never argue that cream cheese is absolutely delicious. However, I think it's pretty widely known that the creamy delight does not offer much in the area of nutrition. Great news! There is a way to make your own, protein packed, delicious cream cheese! You can even add your own salt-free seasonings to it---fresh dill or a ranch seasoning--and it quickly becomes the perfect dip for freshly cut vegetables. Completely GUILT-FREE!

You've got to try this....It's too simple NOT to!

Greek Yogurt Cream Cheese

Ingredients:

Low Fat Creek Yogurt, plain

Instructions:

1. Place four layers of damp cheesecloth in a fine mesh strainer or colander. Place the colander over a bowl.

2. Add yogurt and let it drain overnight in the refrigerator (I recommend covering the entire contraption). You can place a heavy can on top of the cloth enclosed yogurt--to press the liquid out even further.

3. In the morning, discard the water from the bowl.

Spread, as in, on your favorite toast or bagel---OR--add some freshly snipped herbs and seasoning of your own to create a savory spread or dip.

Slow Cooker Tacos Carnitas

My second pregnancy has me quite obsessed with spicy food---particularly Mexican. So, When I came across a recipe for Tacos Carnitas in one of my mother's magazines, I was determined to create a "clean" version of my own. Better yet, something simple and easy to "fix and forget" in the crock pot. If you're looking for something with a little extra "kick" and a splash of fresh citrus--this one is for you!

Slow Cooker (Pork) Tacos Carnitas

Ingredients:

1 Tbsp. high quality chile pepper

1 tsp. ground coriander

2 cloves garlic, minced

1/2 tsp. dried organo

1-2 tsp. grated orange peel

salt and pepper

2 lb boneless pork roast, trimmed of any visible fat

2 onions, cut into wedges

1 (15 oz) can chicken broth 

3/4 cup fresh orange juice

1 package 4 inch corn tortillas (whole grain, yellow or white)

salsa, shredded lettuce, fresh cilantro, avocado, and plain greek yogurt

Directions:

1. In a bowl, stir together the chile pepper, garlic, oregano, coriander, orange peel, salt and pepper.
2. Place pork into the slow cooker and rub thoroughly with the chile pepper mixture.
3. Top with onion wedges, broth, and orange juice.
4. Cover and cooke on low heat for 10-12 hours, or on high heat for 4-5 hours.
5. Just before serving,  wrap tortillas in foil and warm them in a 350 degree oven on a baking sheet.
6. To serve, shred up the pork with two forks and top each tortilla with the meat and suggested fixings listed from the ingredient list. We LOVE salsa, cilantro, avocado, lime juice and a dollop of yogurt! DELISH!

Passover Pizza!

Who doesn't love pizza, right? Here is a great recipe idea to celebrate the Springtime Passover holiday with the entire family. Kids will love the creativity, color and flavor of this dish....and adult will love that it's simple to prepare and nutritious! Pair each pizza with a nice side salad and you're DONE! Check it out!

Ingredients:

All natural marinara sauce of your choice

Whole wheat Matzo crackers

Garlic salt

Dried oregano or Italian Seasoning

Lowfat/Part-skim Mozzarella cheese, shredded

1-2 thinly sliced tomatoes (I like plum)

1/4 cup sliced black olives, peppers, or any other veggie pizza topping that you'd like to use

Directions:

1. Preheat the oven to 350.
2. Spread a thin layer of sauce over each matzo, leaving a 1" border for crust. Then, sprinkle with garlic salt and any seasonings you'd like. Top with cheese and veggie toppings of your choice. Put the pizzas on baking sheets
3. Bake for 5 minutes or until the cheese has melted.

ENJOY!!

Pasta Primavera

Although it may not actually FEEL like Spring, here is a dish that literally means, "Spring pasta." When mother nature is not bringing Spring quickly enough, you have the power to bring a taste of the cheery season to your kitchen!

I was recently reading an article in one of my favorite magazines, "Allrecipes." The article was highlighting this dish--and how the American version has morphed into a "heavy dish of gloppy cream sauce" over the years. But, really? This dish is supposed to be full of delightful Spring vegetables--full of color, texture and flavor--and served in a light and fresh sauce on a bed of pasta cooked to perfection.

So, here is a Pasta Primavera recipe from Allrecipes.com, that I "tweaked" to formulate a healthier version. I hope that you enjoy it!

Pasta Primavera

Ingredients:

1 package of whole grain pasta, shape of your choice

1 yellow squash, chopped

1 zucchini, chopped

1 carrot, julienned

1/2 red bell pepper, julienned

1/2 pint grape tomatoes

1 cup fresh green beans, trimmed and cut into 1 inch pieces

a few spears of asparagus, trimmed and cut into 1 inch pieces

1/4 cup olive oil, divided

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 tablespoon lemon juice

1 Tbsp. Italian seasoning

1/4 cup yellow onion, chopped or thinly sliced

2 cloves garlic, thinly sliced

2 tsp. lemon zest

1/3 c. chopped, fresh basil leaves

1/3 c. chopped, fresh parsley

3 Tbsp. balsamic vinegar

Grated Parmesan or Romano cheese, to taste

Directions:

1. Preheat oven to 450. Line a jelly roll pan with aluminum foil.
2. Bring a large pot of lightly salted water to a boiled. Add pasta and cook according to directions on package for al dente. Drain and set aside.
3. In a bowl, toss squash, zucchini, carrot, pepper, tomatoes, beans and asparagus with 2 Tbsp of olive oil, salt pepper, lemon juice, and Italian seasoning. Arrange the veggies on the jelly roll pan and roast for about 15 minutes, or until tender.
4. Heat the remaining olive oil in a large skillet. Stir in the onion and garlic. Cook until tender. Mix into the cooked pasta in a large stock pot, or the one you boiled the water in. Add lemon zest, basil, parsley, and vinegar. Gently toss and cook until heated through. Remove from heat and transfer into a large serving bowl. Top and toss with roasted veggies and finalize with a sprinkle of grated cheese. Enjoy!

Jamie's Turkey Meatloaf Muffins!

I am always looking for ways to eat healthfully on the go, and what I've found is that protein always seems to be the most difficult nutrient to "hit" with snacks and meals to go.
Typically, I would grab some kind of protein bar, nuts or a cheese stick, but I've been feeling like I need something new. I started out with my egg white muffins, which are great--but, then I came across this recipe from Jamie Eason (LOVE HER!). It sounded a little weird to me at first----turkey in a muffin---but, they are really delicious! Best yet, you can easily pack them with you for lunch and a side of raw veggies or salad.... I made them yesterday and they are delicious!  But, you can also use them for dinner--in perfectly portioned sizes! I would recommend having 2 as a protein serving--they are great for building lean muscle mass!

Ingredients

• 2 lbs ground turkey or chicken
• 3 egg whites
• 1 cup quick cooking oats
• 1/2 tsp ground cumin
• /12 tsp dried thyme
• 2 tsp dried yellow mustard
• 2 tsp black pepper
• 2 tsp chipotle pepper spice
• 1 tsp salt
• 2 tbsp garlic powder
• 1 small onion finely chopped
• 2 celery stalks finely chopped

Directions:

• Preheat oven to 375 degrees
• Spray muffin pan with olive or canola oil.
• Mix all your ingredients together in one large bowl.
• Roll the mixture into balls and place in muffin tin.  Muffins should be about the size of raquet balls.
• Bake for 40 minutes.
• Makes 12 muffins.

Serving size 2 muffins for women and 4 for men.
Calories:  80 
Fat:  2 g
Carbs:  4 g
Protein:  11g

Slow Cooker Lentil and Ham Soup

Lentil soup is one of those hearty stick-to-the-ribs cold weather soups that is almost like a stew. One small cup of it and a salad is all you need to keep you satisfied for hours. Added bonus? It packs a serious nutritional punch, as it is naturally low in fat, high in fiber and protein. What's not to love? Better yet? This particular recipe is a "throw it all in the crock pot" type, with a shot of iron-laden spinach at the end. I hope you enjoy it!

Lentil and Ham Soup

Ingredients:

4 cups of reduced sodium chicken broth

2 cups water

1.5 cups chopped celery

1.5 cups sliced carrots

1 medium onion, chopped

1 bag lentils, rinsed and drained

6 ounces of cooked ham, diced (I like canadian bacon, too)

1.5 tsp. Dried thyme

3 cups fresh baby spinach

 plain yogurt and/or parmesan cheese for garnish

Procedure:

In a 4-5 qt. slow cooker, combine the broth, water, celery, carrots, onion, lentils ham and thyme.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours.

Stir in the spinach just before serving, and garnish with yogurt or parmesan.

ENJOY!

Savory Stuffed Cabbage

This dish is super impressive for company or holidays and is so simple, you won't ever mind serving it! I especially love this one for a healthy alternative to the traditional St. Patrick's Day corned-beef and cabbage favorite. It also works really well for Easter and even Christmas. Of course, in our house, we don't need an excuse to make it---This stuffed cabbage is SO GOOD! I hope that you enjoy it, as well!

Savory Stuffed Cabbage

Ingredients:

1/2 cup uncooked brown rice

1 head of cabbage, leaves rinsed and separated 

1 lb. Lean ground turkey (or beef, if you prefer)

1 small onion, chopped

1 egg, slightly beaten

1 tsp. Sea salt

1/4 tsp. Freshly ground black pepper

1 or 2 15 oz. Cans fire roasted diced tomatoes (depending on how saucy you like it)

Procedure:

1. In a medium saucepan, prepare rice as directed on package. 
2. Bring a second large pot of salted water to a boil. Add cabbage leaves and cook for 2-4 minutes, or until softened. Drain
3. In a medium mixing bowl, combine the turkey, cooked rice, onion, egg, salt and paper, along with about 3-4 Tbsp. of the diced tomatoes. Mix well.
4. Divide the mixture evenly among the cabbage leaves. Roll tightly and secure in a large skillet by placing seam side down. 
5. When the skillet is filled with your stuffed cabbage leaves, pour the remaining tomatoes over the top. Cover and place over medium heat--or until boiling. Then, reduce the heat to low and simmer for about 40 minutes, stirring and basting often.
6. ENJOY!

Italian Style Stuffed Portobello Mushrooms

Think pizza…but the crust? It's a juicy portobello cap, encasing all of the saucy, cheesy goodness. This is what we have here. It's simply amazing. A light, flavorful, savory dish--minus all of the guilt. Best of all? It's SUPER SIMPLE and the whole family LOVES it. This is one that you'll want to put into your weeknight repertoire. Vegetarians welcome!

Italian Style Stuffed Portobello Mushrooms

Ingredients:

4 Large portobello mushroom caps

1/4 tsp. Salt

1/2 tsp. Freshly ground pepper

1 c. Part-skim ricotta cheese

1 c. Finely chopped fresh spinach

1/2 c. Finely shredded parmesan cheese, divided

1 Tbsp. Kalamata olives, chopped

1/2 tsp. Italian seasoning

1 (15 oz.)can fire roasted tomatoes or 1 cup of favorite all-natural marinara sauce

Preparation:

1. Preheat the oven to 450 degrees. Coat a rimmed baking sheet with nonstick cooking spray.

2. Place the mushroom caps, gill side up, on the pan. Season with salt and pepper. Roast until tender--about 20 minutes.

3. Meanwhile, in a medium bowl, mash the ricotta, spinach, parmesan, olives, Italian seasoning, and a bit of pepper together. Set aside.

4. Place tomatoes or sauce in a small sauce pan and heat until simmering. Remove from heat.

5. When the mushrooms are tender, carefully pour out any liquid sitting in them. Return to pan, gill side up. Spoon a bit of the tomatoes into each cap. Then, a mound full of the ricotta spinach mixture, and a sprinkle of parmesan. Bake until hot…about 10 more minutes.

Serve with the remaining tomatoes or marinara sauce and

ENJOY!

Thin Kitchen's Beef and Black Bean Chili

Every now and again, I just get a craving for red meat. It doesn't happen often--but, when it does, this hits the SPOT! Guilt-free! Perfect for game night or a visit with friends...

Beef and Black Bean Chili

Ingredients:

1/2 pound of lean ground beef
2 chopped yellow onions
2 sliced celery stalks
1 yellow bell pepper, deseeded and diced
10 oz. Fresh white mushrooms, sliced
1 jalepeno pepper, deseeded and minced
1 large minced galic clove
1 14.5 oz. Cans of diced tomatoes
1 15.5 oz. Can of black beans, rinsed and drained
3 cups water
2 Tbsp. Tomato paste
1.5 tsp. Chili powder
1 tsp. Ground cumin
1 tsp. Dried oregano
1/2 tsp. Sea salt
3 Tbsp. Fresh chopped cilantro
Nonstick cooking spray

Instructions:

Spray a large nonstick saucepan with nonstick spray and set over med-high heat. Add the beef and cook, breaking up with a spoon until browned, about 3-5 minutes. Drain off any fat.

Add the onions, celery bell pepper, mushrooms, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened--about 8 minutes. Add the tomatoes, beans, water, paste, chili powder, cumin, oregano, and salt. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened--about 45 minutes. Sprinkle with cilantro and serve. Makes about 4 servings.

To provide a texture contrast and an attractive presentation, and to break up some of the spiciness---top each serving with 1/4 diced avocado tossed with a finely chopped red onion and a splash of lime juice. YUM!

Thin Kitchen's Shrimp with Cilantro Mojo on Tortilla Crisps

Cilantro Mojo is a delicious citrus based sauce that was invented in Cuba. It is great both as a marinade and as an accompaniment for cooked meats, fish and poultry. Try it with some of your other favorite dishes! I really think that you'll love it!

Shrimp with Cilantro Mojo on Tortilla Crisps

Ingredients:

1 lb. Large shrimp, peeled and deveined

4 six inch corn tortillas, cut into 6 triangles if desired

1 tsp. salt

1/3 c. Orange juice

1/4 c. Fresh lime juice

1/4 c. Chicken broth

3 minced garlic cloves

4 tsp. Olive oil

1 tsp. Sugar

1 tsp. Dried oregano

1/4 c. Chopped fresh cilantro

Nonstick cooking spray

Procedure:

Preheat oven to 350 degrees. Arrange tortilla triangles on a jelly roll pan or cookie beet in a single layer. Lightly coat tortillas with nonstick vegetable oil cooking spray and sprinkle with 1/4 tsp. of the salt.

To make the mojo: combine orange juice, lime juice, chicken broth, garlic, 3 tsp. of the olive oil, sugar, and the oregano in a small saucepan. Bring mixture to boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in cilantro, and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside. Pour the remainder of the mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate for about 15 minutes.

Drain the shrimp and discard the marinade. Season the shrimp with remaining sea salt. Heat a large, nonstick skillet over medium-high heat. Swirl in remaining 1 tsp. olive oil, then add shrimp. Cook until opaque, about 2-3 minutes per side. Remove from heat. Arrange each shrimp on a tortilla crisp (or a few on a whole tortilla) and drizzle with the reserved mojo sauce.

**serve with avocado, lime wedges and a choice of whole grain (brown rice, quinoa, farrow), if desired

Healthier Pancakes

My Husband's absolute FAVORITE breakfast food? Pancakes. I can't even say that I blame him. But, the classic breakfast favorite is typically full of refined carbohydrates, topped with mounds of liquid sugar and squares of saturated fat. Booo. Not exactly what I want to nourish my loving family with---no matter how delicious it is in the moment.

However, this doesn't mean that he never gets to enjoy his favorite breakfast meal. Check out this great-tasting, guilt-free version of the dish. Even better---no need to use the pre-fab "BOXED STUFF." You gotta wonder what's actually in a box that can hang out on a shelf for…umm…YEARS.

Healthier Pancakes

Ingredients:

1-1/2 c. Whole wheat pastry flour

2 eggs, lightly beaten

1/4 c. Canola oil

2 c. Lowfat milk

2 tsp. Baking soda

1/2 c. Wheat germ

For Topping/dipping:

Natural applesauce and fresh fruit (berries!!)

are our favorites. But, if you must have something sweeter--use REAL maple syrup in small, pre-measured amounts. 

What to do:

In a medium bowl, mix eggs with oil and low fat milk. 

Stir in baking soda, wheat germ and flour. Mix until blended.

Heat griddle over medium heat and spray with non-stick cooking spray.

Pour or scoop battre onto the griddle. Brown on both sides, turning once (after bubbles appear on the surface). 

**About 10 servings will be made from this recipe. 

Grab and Go Omelettes!

Last week, as I was talking to some of my challengers we discussed these Grab and Go Omelettes. We were discussing breakfast options on the go--as she preferred to have her Shakeology for lunch. The only problem was, we couldn't come up with many easy on-the-go breakfast options that weren't full of sugars and refined carbohydrates. Until now…

    Seriously, what a genious idea!  Why didn't I think of it sooner!  I'm always in search of quick easy snacks and meal ideas!  The fact that you can make these ahead of time, pop them in the fridge (or freezer, if longer) and grab and go for the rest of the week just makes perfect sense!  The other bonus is that if you have kids you can easily give these to them on the way to the bus stop or in the car!!  It's a no brainer way to sneak in proper nutrition without anyone having to know!

For added staying power, you can even re-heat and put one right on a toasted Ezekial english muffin, for an on the go breakfast sandwich! My husband loves these on his way to work…and he would probably otherwise go to a food chain drive-through for a breakfast sandwich. So, I'm happy to offer him a HEALTHIER option on the go.

The awesome thing is that you can throw in virtually any veggie or spice you want to get the taste you desire!!
This is a versatile meal that can be eaten on the go or at home. for breakfast, a snack lunch dinner, or before bed!

Grab and Go Omelettes

INGREDIENTS

• 8 egg whites or the equivalent in liquid egg whites
  
• 1 whole egg
• 1/2 cup chopped spinach
• 1/4 cup chopped red and green peppers
• 1/4 cup onion
• 1/2 cup mushrooms chopped
• 1/4 c. whole wheat flour
• 1 tsp. baking powder
• pinch of mrs.dash seasoning
• 3 tbsp salsa (optional)

INSTRUCTIONS

You can either blend all ingredients in a blender or you can chop up your veggies very finely with a chopper and beat them in a bowl with the eggs!
Spray muffin tray with extra virgin olive oil cooking spray or any non stick cooking spray.

Cook at 350 degrees for 15-20 minutes or until firm.

Let cool for about 10 mins before eating!!!

Slow Cooker Pork Tacos

I love Mexican food and tacos---but, I always find myself overindulging in them when I order them out at a restaurant. And, I avoid making them at the house because there are usually too many toppings and fixings involved. It's not that the dish is necessarily difficult to prepare....but, I find it tedious.

This recipe is a healthy taco alternative. The slow cooker takes away the stovetop effort, and it leaves the meat flavorful enough that it doesn't need too many additional shopping. Just a tangy punch of pineapple, with a fresh palate of cilantro and lime....absolutely delicious!

Slow Cooker Port Tacos

Ingredients:

Dressing:

1/4 cup lime juice

1/4 cup olive oil

1/4 tsp. salt

a bit of honey or sugar (really--just a bit)

1 Pork Tenderloin

1 15 oz can of diced tomatoes

1 tsp. Cumin

1 tsp. Chili powder

1/2 tsp. Red pepper flakes

1/4 tsp. Salt

4 6-inch corn tortillas, warmed

1 cup canned pineapple chunks, drained

2 cups romaine lettuce

chopped cilantro, garnish

Instructions:

1. Prepare the dressing by combining all ingredients in a small bowl. Mix well, cover and cool in the refrigerator.
2. Cut the pork loin up into 1-2" cubes and place into the slow cooker. Add in the tomatoes, cumin, chili powder, pepper and salt. Cover and cook on low until cooked (about 4 hours).
3. Meanwhile, in medium bowl, toss the romaine lettuce with about 1-2 Tbsp. of the dressing. Cover and set aside in the fridge.
4. When the pork is finished, top each corn tortilla with a bit of the romaine mixture, then the pork, and finally--a bit of pineapple. If using, garnish each taco with a pinch of cilantro**. ENJOY!

**avocado and plain yogurt are nice additions here, as well