If she can do it you can do it!
That is the theme running through a new blog that we recommend. Jamie has shared her 'healthified' recipes here at Nature's BodyCare, and is now sharing her tips and secrets to how she has lost 95 pounds and kept it off on a truly inspiring new blog, "Confessions of a Skinny Food Addict", skinnyfoodaddict.com and will leave you watching and waiting for her next post or recipe.
Now you have two sources of help to live a healthy happier, REAL life. Enjoy!
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
4.19.2016
2.25.2014
Another Quick and Easy-Vegetable Beef Barley
Vegetable Beef Barley
Saute 12 ounces lean beef in 1 tablespoon vegetable oil; drain fat.Add 4 cups low-sodium beef broth, 1 cup chopped onion, 1/2 cup chopped celery, 1 teaspoon oregano, 1/4 teaspoon pepper, and 2 minced garlic cloves. Cover; simmer 1 hour.
Add 1 cup frozen veggies, 1 can diced tomato, and 1/2 cup quick-cooking barley. Cover; simmer 15 minutes.
338 calories, 24g protein, 29g carbohydrate, 14g fat (4g saturated), 6g fiber.
2.11.2014
Chile Relleno Grilled Cheese-Dinner in 450 calories or less!
I LOVE grilled cheese. Plain grilled cheese or add in meat, pesto, avocado, artichoke hearts. Basically if you put anything between two slices of bread and add cheese to it I will eat it! Sadly it isn't always the healthiest thing though when I load it up with too many not so healthy things. But this recipe is delicious and won't hurt your diet and isn't something you have to save for your cheat day!
Chile Relleno Grilled Cheese
4 Servings
Prep Time: 30 minutes
Total Time: 30 minutes
4 poblano peppers
1 avocado
2 tsp fresh lime juice
1/8 tsp salt
8 slices whole wheat bread
3 ounces shredded Monterrey Jack (about 3/4 cup)
2 large eggs, slightly beaten
2 T nonfat milk
1/2 tsp chili powder
1 T unsalted butter
2 tsp canola oil
Chile Relleno Grilled Cheese
4 Servings
Prep Time: 30 minutes
Total Time: 30 minutes
4 poblano peppers
1 avocado
2 tsp fresh lime juice
1/8 tsp salt
8 slices whole wheat bread
3 ounces shredded Monterrey Jack (about 3/4 cup)
2 large eggs, slightly beaten
2 T nonfat milk
1/2 tsp chili powder
1 T unsalted butter
2 tsp canola oil
1.
Place an oven rack in the upper third of the oven.
Preheat the broiler to high. Place poblanos on a rimmed baking sheet
lined with aluminum foil and broil, turning occasionally, until
blistered and charred on all sides, about 10 minutes. Transfer to a
bowl, cover and set aside to cool.
2.
Meanwhile, mash avocado in a small bowl with lime
juice and salt. Spread avocado mixture on four slices of bread. Divide Monterrey Jack among remaining slices. When peppers are cool enough to
handle, peel off charred skin, remove stems and seeds and cut in half.
Layer pepper halves over cheese and top with avocado-smeared bread.
3.
Whisk together eggs, milk and chili powder in a shallow dish. Dip two sandwiches into egg mixture, coating the tops and bottoms but not the sides.
4.
Melt 11/2 teaspoons butter and 1 teaspoon oil in a
large heavy skillet over medium heat; swirl to coat. Lay the two
sandwiches in skillet and cook until golden on the bottom, 3 to 5
minutes. Carefully flip and reduce heat to medium low. Continue cooking
until second side is golden and cheese is melted, 3 to 5 minutes more.
Dip remaining sandwiches in egg mixture and repeat cooking process over
medium-low heat.
Source: Fitness Magazine
12.19.2013
White Bean Soup with Gremolata
Here is a new twist on your typical white bean soup from Cooking Light. It is an easy addition and adds a fresh, flavorful twist to it.
White Bean Soup with Gremolata
4 Servings
Soup:
2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free less-sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
Gremolata:
1 T chopped fresh parsley
2 tsp grated lemon rind
1 tsp minced garlic
Heat oil in a large sauce pan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; saute 3 minutes or until almost tender. Stir in in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.
To prepare gremolata, combine parsley, rind and 1 teaspoon garlic. Sprinkle over soup.
Calories per serving: 227; Fat 7.6g; Protein 9.8g; Fiber 7.7g, Sodium 710mg
White Bean Soup with Gremolata
4 Servings
Soup:
2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free less-sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
Gremolata:
1 T chopped fresh parsley
2 tsp grated lemon rind
1 tsp minced garlic
Heat oil in a large sauce pan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; saute 3 minutes or until almost tender. Stir in in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.
To prepare gremolata, combine parsley, rind and 1 teaspoon garlic. Sprinkle over soup.
Calories per serving: 227; Fat 7.6g; Protein 9.8g; Fiber 7.7g, Sodium 710mg
11.25.2013
Four Ways to Spice Up Your Chili
Chili is so hearty and comforting and so satisfying when the temperatures get cold. Here are four ways to make it filling and flavorful without packing on tons of fat and calories!
Start with a heart-smart base: lean protein and plenty of beans. One of the things that helps chili "stick to the ribs" is its traditional protein-rich foundation. To avoid upping cholesterol and saturated fat, choose a leaner protein such as sirloin, flank steak, 90% lean ground beef or ground turkey breast. Boost the protein by adding beans. Or go all bean for a vegetarian option. Traditional beans are kidney, black and pinto, but try mixing things up with choices like garbanzos, black-eyed peas or lentils. For "white" chili try cannellini or great northern beans.
Kick up the flavor. Fiery spices keep the flavor interesting and add very few calories. So, if you can take the heat, add them generously. Dried spices can include chili powder, cumin, cayenne, oregano and paprika. Toss in some chopped fresh poblano, serrano or jalapeno peppers. Tabasco or another hot sauce can spice things up. And if you really want to had some heat open up a can of chipotles in adobo sauce, chop finely and stir in. Just make sure you are aware of how much salt canned ingredients and sauces add.
Never enough veggies. Start you chili with a base of sauteed onions and garlic, then add tomatoes. Next check your fridge and freezer to see what else you can add. Fresh or frozen carrots, peppers, corn, mushrooms and squash are all good choices along with a final stir-in of a leafy green like chard or kale. The extra veggies will add new layers of flavor and texture and plenty of nutrients.
Smart toppers. Use reduced-fat versions of traditional toppings like cheddar cheese and sour cream or commit to keeping portions in check. Plain low-fat yogurts is a perfect swap for the cool creaminess of sour cream. Or, instead of dairy add-ons, try flavorful herbs and vegetables. If you feel like you need to add something starchy, ditch the tortilla chips and try a small portion of a whole grain like brown rice or quinoa.
For a fun way to present better-for-you toppers, set up a chili bar and let friends and family mix and match toppings:
Start with a heart-smart base: lean protein and plenty of beans. One of the things that helps chili "stick to the ribs" is its traditional protein-rich foundation. To avoid upping cholesterol and saturated fat, choose a leaner protein such as sirloin, flank steak, 90% lean ground beef or ground turkey breast. Boost the protein by adding beans. Or go all bean for a vegetarian option. Traditional beans are kidney, black and pinto, but try mixing things up with choices like garbanzos, black-eyed peas or lentils. For "white" chili try cannellini or great northern beans.
Kick up the flavor. Fiery spices keep the flavor interesting and add very few calories. So, if you can take the heat, add them generously. Dried spices can include chili powder, cumin, cayenne, oregano and paprika. Toss in some chopped fresh poblano, serrano or jalapeno peppers. Tabasco or another hot sauce can spice things up. And if you really want to had some heat open up a can of chipotles in adobo sauce, chop finely and stir in. Just make sure you are aware of how much salt canned ingredients and sauces add.
Never enough veggies. Start you chili with a base of sauteed onions and garlic, then add tomatoes. Next check your fridge and freezer to see what else you can add. Fresh or frozen carrots, peppers, corn, mushrooms and squash are all good choices along with a final stir-in of a leafy green like chard or kale. The extra veggies will add new layers of flavor and texture and plenty of nutrients.
Smart toppers. Use reduced-fat versions of traditional toppings like cheddar cheese and sour cream or commit to keeping portions in check. Plain low-fat yogurts is a perfect swap for the cool creaminess of sour cream. Or, instead of dairy add-ons, try flavorful herbs and vegetables. If you feel like you need to add something starchy, ditch the tortilla chips and try a small portion of a whole grain like brown rice or quinoa.
For a fun way to present better-for-you toppers, set up a chili bar and let friends and family mix and match toppings:
- chopped cilantro or parsley
- diced red onion
- cubed or sliced avocado or a dollop of guacamole
- salsa or pico de gallo
- sliced scallions or chives
- cubed zucchini or summer squash
- fresh or frozen corn
- lime wedges for squeezing
- crumbled queso fresco
- sliced bell peppers or chili peppers
- sliced olives
- diced tomatoes
11.05.2013
Healthified Italian Sausage Soup
I love soups and I love going to Olive Garden for their soup, salad and breadsticks and their Zuppa Toscana is my favorite. It isn't the healthiest so when I saw this recipe that is pretty much the same soup just much healthier I was excited! Give this a try, it has great flavor and you won't even miss the calories.
Healthified Italian Sausage Soup
Prep time: 30 minutes
Total time: 55 minutes
Servings: 10
2 slices bacon
1/2 pound lean Italian turkey sausage
2 large russet potatoes cut into cubes
1 large onion chopped (1 cup)
2 cloves garlic, finely chopped
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
4 cups water
3 1/2 cups reduced sodium chicken broth
4 cups chopped fresh Kale or Swiss chard leaves
1 can cannelini beans, rinsed and drained
1 cup fat free half-and-half
In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Healthified Italian Sausage Soup
Prep time: 30 minutes
Total time: 55 minutes
Servings: 10
2 slices bacon
1/2 pound lean Italian turkey sausage
2 large russet potatoes cut into cubes
1 large onion chopped (1 cup)
2 cloves garlic, finely chopped
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
4 cups water
3 1/2 cups reduced sodium chicken broth
4 cups chopped fresh Kale or Swiss chard leaves
1 can cannelini beans, rinsed and drained
1 cup fat free half-and-half
In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
11.05.2012
Healthified Lasagna
It is fall and that means its time for comfort food! Everything hearty, meaty, cheesey and warm is exactly what I am craving with this cooler weather. The only problem is those things are so bad for you and loaded with fat and calories. Give this lasagna a try, I think you will find it delicious and not even notice all the unhealthy things that aren't in there!
Healthified Lasagna
Prep time: 30 minutes
Total time: 2 hours 30 minutes
12 Servings
9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe.
1 Serving: 240 Calories and 9g fat
Source: Live Better America
Healthified Lasagna
Prep time: 30 minutes
Total time: 2 hours 30 minutes
12 Servings
9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe.
1 Serving: 240 Calories and 9g fat
Source: Live Better America
3.25.2010
Garbanzo and Green Chile Stew-From Jamie the Titanium Chef
Spring is here so it is not really "soup season" anymore...but I love eating great soups all year round! This one can be made with or without meat and you will still get a lot of great protein from the garbanzo beans. It is really easy and quick to make and has a lot of great flavor. Hope you enjoy!
Garbanzo and Green Chile Stew
3/4 pound pork tenderloin, cut into 1-inch chunks
Salt and pepper to taste
1 tablespoon olive oil
1 cup onions
1/2 cup diced celery
1/2 cup diced carrots
1 tablespoon minced garlic
1 (14 ounce) can green enchilada sauce
3 cups water
1 (18 ounce) can Garbanzo Beans, with liquid
Season the pork tenderloin pieces with salt and pepper. Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center. Remove the pork from the pan and set aside. Place the pan back on the burner over medium head; add onions, celery, carrots and garlic, cook for 5 minutes. Add the enchilada sauce and water; bring to a simmer. Add the beans and the liquid , let cook for 10 minutes. Add the pork to the pan and let simmer until the pork is cooked to medium. Serve with corn tortillas, fresh tomato salsa, avocado and cilantro, if desired.
This stew would also work great in the crock pot. Put all the ingredients in on your way to work in the morning and let it cook all day. A delicious and healthy dinner is ready when you get home!
Garbanzo and Green Chile Stew
3/4 pound pork tenderloin, cut into 1-inch chunks
Salt and pepper to taste
1 tablespoon olive oil
1 cup onions
1/2 cup diced celery
1/2 cup diced carrots
1 tablespoon minced garlic
1 (14 ounce) can green enchilada sauce
3 cups water
1 (18 ounce) can Garbanzo Beans, with liquid
Season the pork tenderloin pieces with salt and pepper. Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center. Remove the pork from the pan and set aside. Place the pan back on the burner over medium head; add onions, celery, carrots and garlic, cook for 5 minutes. Add the enchilada sauce and water; bring to a simmer. Add the beans and the liquid , let cook for 10 minutes. Add the pork to the pan and let simmer until the pork is cooked to medium. Serve with corn tortillas, fresh tomato salsa, avocado and cilantro, if desired.
This stew would also work great in the crock pot. Put all the ingredients in on your way to work in the morning and let it cook all day. A delicious and healthy dinner is ready when you get home!
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