Saturday, December 1, 2012
Sunday, October 7, 2012
Wednesday, March 16, 2011
Yes, fea means "ugly" in Spanish. We're facing facts here... This dish is DELICIOUS -- but pretty it ain't!
One 5-ounce raw boneless skinless lean chicken breast cutlet
3 fresh basil leaves
2 slices center-cut bacon or turkey bacon
Spices: salt, black pepper
Preheat oven to 375 degrees.
Spray a baking pan with nonstick spray. Season chicken with a dash each of salt and pepper. Lay basil evenly on top of the chicken. Wrap bacon around the basil-topped chicken. If needed, secure with toothpicks.
Bake in the oven until chicken is fully cooked, about 20 minutes.
Set oven to broil, and broil until bacon is crispy, about 4 minutes.
Remove toothpicks, if using. Serve and enjoy!
MAKES 1 SERVING
This recipe will rock your world. Share it with everyone you know...ASAP!
1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1 or 2 Wedges The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)
Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.
This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century! After you try it, send us an email to let us know how you liked it.
Wednesday, March 2, 2011
Dani Spies is a genius, she always creates the most amazing recipes, this was no different! Packed with protein, very filling and D'lish!
Beef, Eggplant, & Quinoa Stuffed Peppers
5 bell peppers
1 lb grass fed ground beef
1 tbsp olive oil
1 onion, chopped
4 cloves of garlic, chopped
1 medium eggplant, cut into 1-inch cubes
1-3 tsp Red pepper flakes
¼ cup tomato paste
¼ cup water
1 cup of cooked quinoa
1/3-cup fresh chopped parsley
5 oz shredded mozzarella cheese
Pre heat oven to 350
Halve and seed the bell peppers. Lay the peppers in single file on a rimmed baking sheet and cook for twenty minutes.
In the meantime, heat one teaspoon of olive oil in a large non-stick sauté pan and add in ground beef along with some salt and pepper. Use a wooden spoon or spatula to break up the meat and cook for about five minutes or until the meat as browned. Remove the meat from the pan and set aside.
Add the remainder of the olive oil into the pan along with the onions, and garlic. Cook for about three minutes before stirring in the eggplant, red pepper flakes, and another kiss of salt and pepper. Cook until the all of the veggies are soft and tender (this will take about ten or fifteen minutes). If the pan seems dry add a splash of water.
Add the tomato paste and water to the veggies and stir until all the veggies have been coated with the tomatoes. Add the beef back to the pan along with the quinoa and adjust the seasonings. Shut off the heat and stir in the parsley.
Stuff each pepper with about a half-cup of beef and quinoa filling (or as much as it takes to fill the pepper). Pop the peppers back into the oven for about 20 minutes or until heated through. Remove from the oven and top each pepper with one tablespoon of cheese and then finish them in the oven for another five minutes or until the cheese has melted.
Makes 10 servings.
Nutritional AnalysisCalories: 205; Total Fat: 10.7g; Saturated Fat: 3.3g; Cholesterol: 36mg; Carbohydrate: 15.7g; Dietary Fiber: 3.5g; Sugars: 2.7g; Protein: 13.9g
Tuesday, February 22, 2011
This is definitely a keeper recipe at our house! It is perfect to eat with any type of grilled protein! Yum!
- 1 cup uncooked bulgur
- 2 tomatoes, seeded and chopped
- 1 English cucumbers, peeled and chopped
- 1/3 cup fresh mint leaves
- 2 teaspoons salt
- 1/2 cup lemon juice
- 1/4 cup olive oil
- In a medium sauce pan bring 2 cups of water to a boil, then add bulgur and in medium high heat let it simmer till water has dried. Let it cool.
- In a mixing bowl, combine the wheat, tomatoes, cucumbers, onion, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 30 minutes before serving. Toss again prior to serving.