Tomato Ricotta Tart

Still finding meatless recipes to eat once a week, and I think this one will hit the jackpot with the family! It looks like pizza pie, and we love both! Again from cooking light this recipe serves 6 and has a calorie count of 296/serving. This came out amazing! Enjoy!

Ingredients:
Crust
5.6oz flour (about 1 1/4 cups)
2 TBS roasted sunflower seeds
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp black pepper
1/4 cup extra virgin olive oil
3 TBS ice water
cooking spray

Filling
3/4 cup part skim ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 tsp salt
1/2 cup fresh basil
1.5oz aged Gruyere cheese, shredded
1 lb heirloom tomatoes, seeded and cut into 1/4" thick slices

Directions:
1. Preheat oven to 450

2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through pepper) in a food processor; pulse three times or until combined. Combine oil and 3 TBS ice water in a small bowl. With processor on, slowly add oil mixture through chute and process until dough is crumbly. Sprinkle into a 9" pie plate (that is coated with cooking spray) and press into an even layer along bottom and up the sides. Bake at 450 for 10 minutes. Remove from oven.

3. Combine ricotta, egg, garlic and salt and stir with a whisk. Add 1/4 cup basil and 1/4 cup Gruyere cheese, stir to combine. Spread mixture evenly over crust. Add tomato slices in a circular pattern over ricotta, slightly overlapping. Sprinkle tomatoes with remaining 2 TBS Gruyere cheese. Bake at 450 for 25 minutes or until filling is set. Let stand for 10 minutes. Sprinkle with remaining basil and serve. Enjoy!

Chicken and Vegetable Stir-Fry

Old faithful, Cooking Light Magazine! We can't order Chinese out take out any more because a lot of Chinese food is cooked with oyster or fish sauce and my husband can't eat that due to allergies; not to mention the sodium and calorie content. I am still trying to find the perfect at home Asian recipe. The kids love the flavors and as long as I present it as rice, vegetables and chicken (instead of all mixed together) they inhale it! So let's give this one a whirl!

The recipe says it serves four and has a calorie content of 299! Enjoy!

Ingredients:
1 - 3.5oz boil in a bag long grain rice
2 tsp sesame oil
12oz skinless, boneless chicken breast, cut into 1/4" thick strips
3 cups thinly sliced napa (Chinese) cabbage
1 cup sugar snap peas, trimmed and halved diagonally
1 large red bell pepper, thinly sliced
3 TBS low sodium soy sauce
2 TBS hoisin sauce
1 tsp cornstartch
1 tsp rice vinegar
2 scallions, cut diagonally into 1/2" pieces

Directions:
1. Prepare rice according to package, omitting salt and fat.

2. Heat a large skillet over medium-high heat. Add oil, swirl to coat. Add chicken; cook two minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook two minutes or until crisp tender, stir ocasionally.

3. Combine soy sauce, hoisin sauce, cornstarch and rice vinegar in a small bowl. Stir with a whisk. Add soy sauce mixture to pan and cook 1 minute, stirring gently to coat. Serve with rice and sprinkle with onions. Enjoy!

Dijon Chicken Pocket

This recipe came from my Beachbody cookbook and I am trying it for lunch. I need to make things more exciting during the day so I don't have those McDonald's cravings! I enjoyed this with a side of leftover roasted veggies and am happy and full.

Ingredients:
2oz cooked chicken breast, shredded
2 TBS plain nonfat Greek yogurt
2 tsp Dijon mustard
1 tsp shaved almonds
1/2 whole wheat pita

Directions:
1. Combine all ingredients, except pita, in a bowl and mix until coated.

2. Fill pita with chicken mixture evenly. Enjoy! 

Chicken Chili Verde

Now that I am through my five day quick start meal plan I have to find recipes that are low in calories, filling and toddler friendly.  All the adjustments of last week's recipes can be time consuming, but completely worth it being I lost 3 pounds! Check out my post about Beachbody if you want to join me in a life changing journey or just learn more about what I am up to these days!

This recipe is from my trusty subscription to Cooking Light Magazine. Recipe serves four and claims to have 258 calories/serving. It came out amazing. Enjoy!

Ingredients:
4 - 6oz skinless, boneless chicken breast halves

Mojo marinade
1/2 tsp salt
1/2 tsp black pepper
1 TBS olive oil
1/2 cup chopped sweet onion
1 tsp sugar
1/4 tsp ground cumin
1/4 tsp crushed red pepper
8oz (apprx 3) tomatillos, coarsely chopped
1 large jalapeno, seeded and chopped
1 TBS fresh lime juice
1/4 cup fresh cilantro

Directions:
1. Marinade chicken in mojo for at least 3 hours. 

2. Heat grill over medium-high heat. Add chicken to the grill; cook 6 minutes on each side or until no longer pink inside.

3. While chicken cooks, heat a small saucepan over medium heat. Add oil, swirl to coat. Add remaining salt and pepper onion, sugar, cumin, red pepper, tomatillos, cilantro and jalapeno. Cook 8 minutes or until vegetables are tender, stir occasionally.

4. Place tomatillo mixture in blender and add lime juice. Pulse about 10 times or until a chunky salsa forms. Spoon over chicken and enjoy!

Roasted Garbanzo Beans with Veggies

Day four of our five day fast track with Team Beachbody and I am feeling fantastic. Now this recipe serves four, and originally calls for tofu, NOT garbanzo beans. I have had to eat new things this week, and have had tofu and do not like it, and neither does my husband; although my kids love it! I chose to sub in garbanzo beans. Our meatless dinner of the week, serves 4. Enjoy!

Ingredients:
1 can garbanzo beans, drained and rinsed
5 cloves garlic, minced
12 oz green beans, trimmed
1 cup medium mushrooms, cut in quarters
1 medium onion, cut in chunks
3 medium red potatoes, cut into quarters
1 TBS extra virgin olive oil
1 TBS reduced sodium soy sauce
salt free all purpose seasoning blend (I use Penzeys Spices, Mural of Flavor)

Directions:
1. Preheat the oven to 375.

2. Place garbanzo beans, garlic, green beans, mushrooms, onion and potatoes in a glass baking dish. Drizzle with olive oil and soy sauce.

3. Sprinkle with seasoning blend, and toss to coat.

4. Bake for 45-60 minutes, or until vegetables are tender. Stir every 20 minutes.

Note: Day five calls for a chef salad, but it's moms' night out! Sushi it is...I will keep it light and healthy with a vegetable roll. Good luck in your weight loss journey, or just enjoy this week's recipes in your normal rotation of  family dinners!

Teriyaki Beef Lettuce Wraps

Wegmans sells pre-marinated meats that are so tender and delicious that I hunt for recipes to cook them in. I found this great recipe on the Better Homes and Garden website. Holy cow is this delicious!

Ingredients: 

1 large head iceberg lettuce  

4 large carrots, shredded 

2 sweet bell peppers, cut into thin strips  

6 tablespoons  rice wine vinegar 

1/2 teaspoon  salt  

2 pounds  pre-marinated teriyaki sirloin beef tips 

2 fresh jalapeno peppers, seeded and finely chopped

2 tablespoons  water  

2 tablespoons  rice wine vinegar  

2 tablespoons teriyaki sauce

1 bunch green onions

Directions:

1. Remove and discard core from lettuce. Carefully remove whole lettuce leaves; set aside. In a medium bowl, combine carrot, sweet pepper, green onions, 6 tablespoons vinegar, and salt; toss to combine. Then slightly run through the food processor. This makes it easier to top. 

2. Grill sirloin beef tips until medium rare.

3. Slice tips to bite size pieces and add to a skillet over medium heat. Stir in chile pepper, water, 2 tablespoons of vinegar and 2 tablespoons of teriyaki sauce. Bring to simmering. Cook for 3 minutes.

4. To serve, fill lettuce leaves with vegetable mixture and meat, too with soy sauce and roll up.  

Lemon-Dill Red Grouper

Day three of our five day fast track program and it's another fish night. Again I will replace the fish with chicken for my husband and kids, but follow the recipe exactly the same. Remember this recipe is for one so double or triple as needed. Enjoy!

Ingredients:
6oz raw red grouper (the recipe calls for Halibut, but my store was out)
1.5 tsp extra virgin olive oil
1/4 tsp pepper
dash of sea salt
1 fresh sprig of dill, finely chopped
1/2 cup cooked whole wheat couscous, hot
lemon wedge

Directions:
1. Preheat oven to 500.

2. Brush both sides of fish with oil and squirt with lemon wedge then place on baking pan.

3. Sprinkle with pepper, salt and dill.

4. Bake for 4-5 minutes on each side, or until flakes easily when tested with a fork.

5. Place couscous on a serving plate; top with fish. Squirt with remaining juice in wedge of lemon.

Grilled Fish Tacos with Cabbage Citrus Slaw

This week I have started a new work out program called T25 by Team Beachbody. Along with it I am doing a 5 day quick start diet plan they provide. I thought it would be nice to share those recipes as well! Light on calories, delicious and filling. Being my husband has a shellfish allergy and as a result has lost all desire for any fish I will follow the same recipe and substitute the same amount of chicken where I use fish, for him and the kids. I have never had fish tacos, and still don't believe that it makes sense, but here goes nothing... keep in mind this recipe if for one serving; double or triple as needed for your family.

Wow! What have I been missing. Fish tacos are delicious. Enjoy!

Ingredients:
6oz raw cod, washed, patted dry
1/2 cup Mojo marinade (my addition)
1/4 tsp salt
3 (4 inch) corn tortillas
3/4 cup shredded cabbage (what I bought also includes shredded carrots and broccoli)
6 fresh cilantro sprigs
2 TBS fresh lime juice
1 dash cayenne pepper, optional
1/4 avocado, cut into 6 slices

Directions:
1. Marinade fish morning of so it can marinate all day.

2. Preheat broiler to high.

3. Remove fish (chicken) from marinade and discard remaining marinade. Broil the fish 3-5 minutes on each side or until it flakes easily when tested with a fork. Set aside. Chicken will take a bit longer, cook until no longer pink inside.

4. Wrap tortillas in a damp paper towel and microwave for 30 seconds.


5. Place tortillas on a serving plate. Top each tortilla with 1/3 fish, cabbage and cilantro. Season with lime juice and cayenne (if desired). Top with two avocado slices. Note: give the cabbage a quick steam if you are not keen on raw veggies or don't want as big of a crunch. 

Chicken in Foil

Another Beachbody recipe for my fast track week! What could be easier than throwing everything into aluminum foil, making a pouch and cooking? No clean up, low calories, delicious and filling...sounds good to me! This would even be great to make camping...make the pouch and throw it in the fire, just an idea! This recipe is for one serving so double or triple as needed for your family! Enjoy.

Ingredients:
1-4oz raw chicken breast, boneless and skinless
salt and pepper to taste
1 medium new potato, sliced
1/4 medium red bell pepper, chopped
1/4 medium sweet onion, chopped
1 fresh thyme sprig

Directions:
1. Preheat oven to 375.

2. Season chicken with salt and pepper. Set aside.

3. Place potato slices on a piece of aluminum foil. Top with chicken, bell pepper, onion and thyme; fold foil over and seal edges to securely form a pouch.

4. Place pouch on baking sheet. Bake for 15-18 minutes or until chicken is cooked through and no longer pink in the middle.

Garden Alfredo with Chicken

Tried a new recipe last week from my Cooking Light June 2013 magazine. It was so easy to make and surprisingly light. The kids enjoyed it for the most part; I generally separate everything on their plates, but this time I didn't. They ate the noodles and chicken and only tried one bite of the veggies. Next time I will place them on the side...presentation is everything with my two! I also like that you can keep the chicken out and you have meatless recipe that is nutritious and filling. Have fun with the veggies if these aren't your favorite. I did not change one thing about the recipe. Enjoy!

Ingredients:
1 pound boneless, skinless chicken breast, pounded thin
salt and pepper to taste
cooking spray
6 oz uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 tsp olive oil
5 oz thin asparagus spears
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup low-sodium broth
1/2 cup half-and-half
2 tsp flour
2 oz Parmesan cheese, grated

Directions:
1. Heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan and cover with aluminum foil. Will use pan with drippings in it!

2. While the chicken cooks, cook the pasta according to package. Drain and keep warm. I cooked the pasta once I stated the veggies and timing worked out perfect.

3. Cut each zucchini and squash in half crosswise. Cut 1/2 inch slices from the outer "walls" of the zucchini and squash; discard cores. Slice the pieces lengthwise into thin strips.

4. Heat oil in a non-stick skillet. Add all veggies and saute for 3 minutes. Season with salt and add garlic and saute an additional 2 minutes. Remove from pan.

5. Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to pan with chicken drippings and bring to a boil. Use a wooden spoon to scrap up the brown bits. Cook about 2 minutes until slightly thickened. Remove from heat and add cheese. Stir until it melts. Add pasta, chicken and veggies and toss with sauce.