Monday, September 20, 2010

Baked Ziti with Spinach

Baked Ziti is one of my Italian favorites, so when I found this lower fat, lower calorie version I just had to try it.  It came out really good.  This is another recipe from Gina's blog, her stuff is fantastic.  My girls and husband both loved this.  Also, if you can't find ziti you can easily substitute penne pasta or ritioni.  Enjoy!

Servings: 8
Serving Size: 1/8th 
Calories: 331.9
Fat: 7.1 g
Protein: 17.5 g
Carb: 54.7 g
Fiber: 7.8 g

Baked Ziti with Spinach

1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
Spray olive oil

1.  Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

2.  In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

3.  Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

4.  Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

5.  Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

6.  Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Wednesday, September 15, 2010

Weight Loss Journey

So, in honor of my birthday tomorrow and finally hitting my last weight loss goal I decided to post some before/after pictures of my weight loss journey.  I don't have any "official" before photos because let's be honest who wants pictures of themselves when they are at their heaviest.  My official weight loss is 54lbs, and I'm now in maintence mode to keep this weight off and never look back.  I went from a size 14 to a size 4, something I never dreamed of.  Thanks for reading my blog and following my journey.



Friday, September 10, 2010

Balsamic Chicken with Roasted Vegetables

This chicken is really, really good and makes a ton.  This is a great meal that is all in one pan so there is no need to make anything else to accompany it.  It's quick and easy, right up my alley.  This recipe is from Gina's blog, another wonderful recipe from her. 

Servings: 5
Serving Size: 2 thighs plus vegetables
Calories: 347.1
Fat: 17.0g 
Protein: 31.1 g
Carb: 19.2 g
Fiber: 5.8 g

Balsamic Chicken with Roasted Vegetables

10 (20 oz) boneless skinless chicken thighs
bunch asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
1 package sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar (I used Splenda)
salt and pepper
2 cloves garlic, smashed
2 tbsp oregano
4 leaves fresh sage, chopped

1.  Preheat oven to 425°.
2.  Wash and dry the chicken well with a paper towel.
3.  Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 - 40 minutes.

Thursday, August 19, 2010

Baked Chicken Tostadas

I've been making these Chicken Tostadas for several years after a friend of mine had made them for me one day.  I hadn't made these in long time until my husband reminded me about them so I tried them out again this week and changed a few things up to try to lighten them up as much as possible.  These are really yummy and filling.  The paprika on the tostadas give them a nice color and flavor.  And the sour cream, cilantro, lime mix is a nice tangy finisher for these fabulous tostadas.  ENJOY!

Servings:  4
Serving Size:  1 tostada
Calories:  218
Fat:  9.8g
Carb:  24g
Fiber:  14g
Protein:  20g

Baked Chicken Tostadas

4 whole wheat low carb tortillas (80 calories each)
1/2 tbsp. olive oil
1/2 avocado
2 tbsp. light sour cream
1 cooked boneless skinless chicken breast, cut into chunks
1/2 cup 2% shredded cheddar cheese
1 medium tomato, diced
1 cup lettuce, shredded
4 tbsp. fresh cilantro, chopped
1 lime

1.  Preheat oven to 400 degrees.  Place the 4 tortillas on a non stick cookie sheet and spread 1/8 tbsp. of olive oil on each one with a pastry brush and sprinkle with paprika.  Bake tortillas in the oven for 10-15 minutes, until hard and crispy. 

2.  Meanwhile mix sour cream, chopped cilantro and the juice of 1 lime in a small bowl.  Set aside. 

3.  Dice tomato and set aside, shred lettuce and set aside, and mash avocado and set aside. 

4.  Once tostadas are done assemble them by layering on the ingredients, I like to do it in this order.  Avocado, chicken, cheese, lettuce, tomato, sour cream mixture. 

Tuesday, August 17, 2010

Baked Chicken with Dijon and Lime

I tried this baked chicken from Gina's blog last week and it was a big hit around here.  We all loved it, even my 2 kids.  I served this chicken with some grilled veggies for my husband and I and some steamed veggies for the girls.  I'll definitely be adding this recipe to our monthly rotation. 

Servings:  4
Serving Size: 2 thighs
Calories: 214.4 
Fat: 11.2 g 
Protein: 23.8 g 
Carb: 1.5 g 
Fiber: 0.2 g

Baked Chicken with Dijon and Lime

8 small chicken thighs, skin removed

3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
dried cilantro

1.  Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

2.  Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried cilantro. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

Skinny Monte Cristo

I used to love a good Monte Cristo, but OMG the calories and fat in the traditional ones is astounding.  This recipe from prevention magazine is really yummy and hits the spot for me without all of the added fat as the original.  It is super easy to make as a quick lunch or weekday meal. 

Servings: 2
Calories:  265
Protein:  22g
Carb:  24g
Fiber:  4g
Fat:  10g
Sodium:  524mg

Skinny Monte Cristo

3/4 oz low-sodium deli ham (about 2 thick slices)
3/4 oz low-sodium deli turkey (about 2 thick slices)
2 slices Swiss cheese
4 slices whole wheat bread, toasted
2 pinches nutmeg
2 egg whites
1/4 tsp. confectioners' sugar

1.  Layer ham, turkey, and cheese on two slices of toast.  Sprinkle with ground black pepper to taste.  Top with other slices of toast. 

2.  Heat cast iron skillet over medium heat 2 minutes.  Stir nutmeg into egg whites in shallow bowl.  Dip one side of sandwich into egg whites and let excess drip off.  Repeat on other side and with other sandwich. 

3.  Coat skillet with cooking spray.  Cook sandwiches 3 minutes on each side, or until meat is warmed through, cheese is melted, and egg whites are cooked.   Slice diagonally.  Dust with sugar and eat hot. 

Monday, August 16, 2010

Corn Salsa with Lime

This corn salsa with lime is such a great compliment to any salad, I love to add it in place of salad dressing sometimes, or as a compliment to a homemade Chipotle bowl.  It's also really great as an appetizer with some baked chips.  This recipe is also thanks to Gina's blog

Servings: 6
Serving Size: about 1 cup
Calories: 104

Corn Salsa with Lime

4 cups (20 oz) cooked sweet yellow corn, cut (I've used both canned and frozen)

2 vine ripe tomatoes, diced
1/2 red onion, diced
1 scallion, diced
1-2 jalapeños, diced (remove seeds unless you like it really spicy)
2 tbsp chopped cilantro
1 1/2 limes, juice of
chipotle chili powder, to taste
salt and fresh pepper to taste

Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.