Portobella Pizza Caps

Pizza is one of my absolute favorite things to eat but sadly it isn't the healthiest food choice. It is ok to splurge every once in awhile and have the real deal but for all the other times I am craving that cheesy goodness I try to find alternatives that are just as tasty but a little bit healthier for me. This recipe is super easy, delicious and filling. Even if you aren't a mushroom fan give portobellas a try, they are so different from your typical mushroom I bet you will like them!

Portobella Pizza Caps
Prep time: 10 minutes
Cook time: 15-18 minutes
Serving size: 2 pizza caps

• 8 Portobella mushroom caps
• 2 tsp extra virgin olive oil
• 2 cups pizza sauce (store bought or homemade)
• 2 Tbsp Italian seasoning
• 2 cups low moisture, part-skim, shredded mozzarella cheese
• 2 green bell peppers, diced
• 1 red onion, diced
• 1 white mushroom, sliced
• 32 turkey pepperoni

1. Preheat oven to 375 degrees.
2. Lightly coat a baking sheet with nonstick cooking spray and place mushroom caps, top side down, on a pan and brush lightly with olive oil.
3. Place ¼ cup of pizza sauce in each cap and sprinkle ½ tsp Italian seasoning on each cap.
4. Sprinkle each cap with ½ cup mozzarella cheese and top with even amounts of onion, green bell pepper, mushrooms and 8 turkey pepperoni, (as an option, you can also add black olives).
5. Bake for 15-18 minutes or until cap is tender.

Per Serving: 2 pizza caps

Calories: 320
Calories from fat: 97
Fat: 13g
Saturated Fat: 6g
Cholesterol: 48mg
Sodium: 1118mg
Carbohydrates: 26g
Fiber: 4g
Sugar 10g
Protein: 29g
Calcium: 43mg
Iron: 7mg

Source: Skinnymom.com

Eggs

Eggs used to have a bad wrap for being high in dietary cholesterol. Eggs are now being embraced for being great sources of healthy protein and nutrients like vitamin D. Why the change? Well research is now showing that the cholesterol in our food has less of an impact on blood cholesterol than we previously thought that it did. And don't just eat egg whites, the yolk has tons of good things in it too that your body needs!

For a quick breakfast top a piece of toast with a sunny side up egg. Or scramble a couple of eggs with some bell pepper, diced ham and a sprinkle of cheese. Or hard boil some eggs and eat one for a morning snack or slice one and put it on top of your salad with lunch.

Don't Ever Skip Breakfast!!

Breakfast is sooooo important. I had a nutrition teacher in college that every day would ask us if we had fed our brain. It is so important to eat in the morning and to eat something good for your body so that your brain and the rest of your body can function properly and have the energy it needs to attack the day ahead of it. Skipping breakfast can also set you up for over eating the rest of the day. Now is you are trying to be healthier and lose weight, skipping breakfast will just undo all of your hard work!

"You want to aim for a breakfast that combines good carbs and fiber with some protein," says Erica Giovinazzo, MS, RD.

I will be posting some great, easy breakfasts over the next couple of weeks along with some tips to make them even healthier. If you already are a breakfast eater like me then great, try out some of these new ideas. And if you aren't a breakfast eater, try eating a healthy breakfast every day for a week. I bet you will be surprised with how great you feel and how much more energy you have!

Healthified Apple and Cheese Toasting English Muffin

I love fruit and cheese and saw this recipe and put it on my list, they are delicious! They are also great for breakfast, lunch or dinner. Completely satisfying, delicious and healthy!

Healthified Apple and Cheese Toasting English Muffin
Prep Time: 10 minutes
Servings: 4

1 medium apple or pear

4 whole wheat English muffins, split

2 tablespoons Dijon-style mustard

4 ounces Canadian-style bacon (4 slices)

4 ounces low-fat Swiss cheese (4 slices) 

 

• Core apple and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard.
• To assemble, top the cut sides of four of the muffin halves with Canadian-style bacon, apple rings, and Swiss cheese. Top with remaining muffin halves, cut sides down.
• Heat a large nonstick skillet or griddle over medium-low heat. Place sandwiches in skillet or on griddle. Cook for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once. You could also cook them in a panini grill or toaster oven. If desired, secure sandwiches with toothpicks.

Per sandwich: 250 calories, 4.5g fat, 19g protein





Source: Live Better America

 

Honey Sriracha Chicken Foil Packets

I haven't made these yet but they are on my list to make soon. Super easy and they sound delicious! And there are no dishes to wash afterwards because you bake them in foil packets and you could even eat them out of the foil packet!

Honey Sriracha Chicken Foil Packets
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4

1/2 cup uncooked instant brown rice
1/2 cup water
7 oz frozen vegetables
4 boneless skinless chicken breasts
2 T honey
2 T fresh lime juice
1 T Sriracha sauce
1 T chopped fresh cilantro

Heat oven to 350. In a small bowl mix rice and water, let sit for 5 minutes and then drain. Stir in mixed vegetables.

Cut 4 (10X12 inch) sheets of heavy duty aluminum foil. Spray center of one side of each sheet. Spoon 1/4 of the rice mixture into the middle of each sheet. Top each with one chicken breast.

In a small bowl mix honey, lime juice and sriracha. Spoon over the chicken.

Bring up 2 sides of the foil so edges meet. Seal the edges and make a tight 1/2 inch fold, fold again allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet.

Bake about 30 minutes or until juice from center of chicken is clear (at least 165 degrees). Let stand 5 minutes and sprinkle with cilantro.

Source Live Better America

Veggie Turkey Wraps

Wraps can be a great quick and healthy lunch or dinner. You just have to check the nutrition facts on your tortillas and dressings. There are tons of options out there and with a little effort you can find ones that are much healthier options for you! This wrap is also a great way to get more veggies in your diet and use up some of that amazing produce that is starting to be ready in your garden! And the best part about this meal, it comes together in 10 minutes or less and you have a delicious and filling meal.

Veggie Turkey Wraps
6 servings

1/2 green bell pepper cut into strips
1/2 red bell pepper cut into strips
1 medium zucchini or summer squash cut into 1/4 inch thick slices
1 small red onion cut into thin strips
1 tomato diced
3 10-inch spinach or whole grain tortillas
3 T salad dressing of choice
6 ounces thinly sliced cooked turkey breast
2 ounces reduced fat Monterrey Jack or Pepper Jack cheese grated
1/4 cup fresh cilantro

Spread dressing on one side of each tortilla. Divide turkey among tortillas and top with cheese. Spread veggies over cheese just below center of tortilla. Top with cilantro. Fold bottom third of each tortilla partially over veggies. Fold in sides of tortilla and roll up. Cut in half.

For another yummy variation you could also saute your veggies in a frying pan or cook them in a grill basket over your grill to add some amazing flavor!

Adapted from Live Better America

Don't Hate Your Zucchini!

This is the time of year when your zucchini plant seems to be producing more zucchini than you know what to do with! My two zucchini plants are pretty much the only thing in my garden that is doing much of anything and it is just my husband and I so I have to get creative to use it up. There are tons of delicious healthy and not so healthy desserts out there to bake with that zucchini but it is nice to have a savory dish too. I will be sharing a couple of my favorite sweet treats in the near future but for now try out this savory dish. We love it and most of the time eat a big bowl of this with a slice of home made bread or some toasty garlic bread along with it. It is one of my husband's favorite meals!

This meal is also great because you can adapt it easily to whatever veggies you have on hand or whatever your family likes. It is easy to make a small amount for a side dish or a huge pan full that you can eat off of for days.

Gather up your veggies and chop them up. We like bite size pieces and try to keep them all about the same so they cook evenly.

Zucchini
Yellow Squash
Corn on the cob (cut the kernels off)
Fresh Green Beans
Cherry or Grape Tomatoes

We usually keep it pretty simple and just use those veggies but if I have other things in the fridge I sometimes will toss in:

Broccoli
Cauliflower
Onion
Asparagus

Heat a big frying pan on medium to medium high heat. Add a tablespoon or two of olive oil. Once the oil is heated us toss all of your veggies in together. Add in your seasonings now. We like to always add salt and pepper and then whatever else we are in the mood for. Mrs. Dash, Montreal Steak Seasoning, Italian Seasoning, Rosemary/Basil/Thyme. Experiment and see what good combinations you can come up with! The secret to these tasting so good though is that you cannot stir them around much. Let them sit until the bottoms brown and get that yummy caramelization. Then flip them over and do the same thing, add your seasonings and let them sit until they brown. The grape tomatoes will also pop as they cook and they taste amazing when they do this. Once your veggies have some nice caramelization and are cooked through turn off the heat. You can either eat them just like this or I love to sprinkle on a little bit of fresh Parmesan cheese and let it melt in.

Give this a shot, you can have a delicious and healthy meal on the table in 30 minutes or less!

Mediterranean Tuna Salad

This is a really quick and easy recipe that is perfect for one person but can easily be doubled for two.  If the tuna or sun-dried tomatoes are refrigerated, let them sit on the counter for about 10 minutes before you make this recipe to let the olive oil liquify again.

1 5-oz can albacore tune (the recipe calls for tuna packed in olive oil but for an even healthier meal go for tuna packed in water)
2 sun-dried tomatoes in olive oil, chopped
2 T chopped canned artichoke hearts
1 1/2 T chopped fresh basil leaves
Juice of 1/2 lemon (or more if desired)
1/4 tsp garlic powder
1/2 tsp lemon zest
Salt and pepper to taste
1 cup salad greens

Place tuna in a bowl and break it into chunks. Add in the sun-dried tomatoes, artichoke hearts, basil, lemon juice, garlic powder and lemon zest and mix well. Season to taste with salt, pepper, and additional lemon juice. Arrange salad greens on a plate and top with tuna mixture.

A great alternative would be to use lettuce leaves and scoop tuna mixture onto a couple of leaves and eat as lettuce wraps.

Per serving: 262 cal, 34g protein, 12g total fat

Healthy Mother's Day Desserts

Mother's Day is coming up and sweets tend to be a popular thing to give our mom's to show them how much we love and appreciate them. I have scoured the web trying to find some delicious but healthier alternatives to make for mom. She is guaranteed to love them!

Chocolate Covered Strawberries: If you dip them in dark chocolate you have an antioxidant packed treat!

Baked Donuts: They are all the rage on the Internet. You can buy a donut pan online for $10 or less but if you don't want to splurge on a pan you can bake them into muffins. I recently bought a pan and love the results! They taste just as delicious as their deep fried counterparts but are baked in the oven so you don't have to feel  guilty about indulging a little on them.

Grapefruit Brulee: All you need is a grapefruit cut in half, sprinkled with a little raw sugar and then throw it under the broiler until it is golden and delicious smelling.  Keep an eye on it though so it doesn't burn!

Parfaits: Instead of cake and pudding in your parfaits try layering healthy yogurt and fruit and some homemade granola or nuts for a tasty treat.  This also makes a delicious and healthy breakfast.

Source: Fitsugar.com

Peanut Butter Powder

Peanut Butter Powder has become very popular lately. It has less than 2 grams of fat per serving and is a healthy way to curb your peanut butter craving. Here are some fun ways to try it out.

Vanilla Greek Yogurt + Apple Slices = "Pie Filling" Fruit Dip
    Mix 2 T into a container of Greek yogurt for a creamy dip that is full of protein.

Popcorn + Coconut Oil = Peanut Butter Popcorn
    You can make peanut butter popcorn on the stove top. Add a tablespoon to your cooking oil to coat the   kernel during popping and sprinkle with an additional tablespoon before serving. You can also sprinkle with a dash of salt or a dusting of cocoa powder for a really tasty treat!

Chocolate Protein Powder + Banana = Chocolate PB Protein Shake
    Add it to your favorite protein shake instead of regular peanut butter for that rich peanut butter taste with just a fraction of the fat. And protein helps you feel full longer so you will still be satisfied.

Sesame Oil & Sriracha + Noodles = Spicy Thai Noodles
    A little fat is a good thing! Use a touch of sesame oil and you will have a creamy and satisfying spicy pasta dish with some satisfying good fats.

Celery + Raisins = Ants On A Log
    Make a childhood favorite by using prepared peanut butter powder for regular. You will get all the crunch, creamy, chewy goodness that you remember! 
   

Fresh Fruit Frozen Yogurt Pops

Yum, creamy and fruit on a stick? How could you say no to that?  You will love these, your children will love these and the possibilities are endless. 3 ingredients, some chopped up fruit and yogurt; it doesn't get much easier than this. 


Fresh Fruit Frozen Yogurt Pops
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes (freezing time)
Servings: 6

2 containers (6 oz each) of fat free french vanilla yogurt

2 cups cut-up fresh fruit (blueberries, bananas, cherries, grapes, papaya, peaches, oranges or raspberries)

1 tablespoon honey

 

Place all ingredients in a blender and blend until smooth. 

 

Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.  

 

There are so many possibilities with these. You can try different flavors of yogurt with all sorts of combinations of fruit. And if you want little chunks of your fruit in the popsicle, just don't blend them together as long.  As a kid we would make popsicles in ice cube trays with toothpicks, perfect kid size!

 

Source: Live Better America

 

Microwave Potato Chips

I don't know about you but I am always looking for the next great recipe.  I read many food blogs and am obsessed with Pinterest!  I have seen microwave potato chips popping up all over the place.  People are using regular or sweet potatoes, slicing them thin and microwaving them and then claiming that they make great potato chips.  Well you know what they were right, they are pretty tasty and super easy to make.Give them a shot, you will be happy with this healthy indulgence. I know I love some salty potato chips and these will definitely be made often in my house.

Microwave Potato Chips
Servings: 4
12-14 chips each

1 1/3 pounds potatoes, unpeeled and scrubbed
2 tsp olive oil
1/2 tsp salt
Cooking Spray

Slice potatoes into 1/8 inch slices for thicker chips and if you would like thinner ones then slice them thin on a mandolin. Toss all slices in a bowl with oil and salt and toss to coat evenly.

Coat a microwave safe plate with cooking spray. Arrange potatoes slices in a single layer on the plate (you will have to do more than one batch). Microwave them uncovered, on high, until some of the slices begin to brown around the edges, about 2-3 minutes.  Turn the slices over, be careful they are hot! Continue microwaving them until they start to crisp and brown around the edges.  About 30 seconds for very think slices and 2-4 minutes for thicker slices.  Check them frequently and rearrange slices as needed to prevent scorching.  Transfer the chips to another plate and allow them to cool completely. They will crisp up more as they cool.  Repeat this process with the remaining slices.

Store them in an airtight container for up to 3 days, but I bet they won't last that long!

You can also add different seasonings and spices to the bowl when you toss the slices with the oil and salt, the possibilities are endless on the flavor combinations you can come up with!

Super Skinny Pizza Pinwheels

These tasty little bites are great alongside a salad for dinner or with a bowl of soup. Or they make a great appetizer for a party or while you are watching the big game. And the best part is they take hardly any effort and are ready in no time!

Super Skinny Pizza Pinwheels
1 package reduced fat crescent roll dough
1/2 cup pizza or spaghetti sauce
1 tsp Italian Seasoning or basil/oregano mix
1/2 tsp garlic powder
1/4 cup turkey pepperonis sliced into quarters
1/8 cup Parmesan cheese
1/2 cup shredded Mozzarella cheese

Preheat the oven to 350 degrees. Line a baking sheet with foil or a Silpat and spray with cooking spray. Spread the dough out on the baking sheet and lightly stretch it so it reaches all 4 corners.

In a small bowl mix together the sauce, seasonings, Parmesan and Mozzarella. Spread mixture out over dough evenly with a spatula.

Starting at the long end, start rolling it into a log (like you would cinnamon rolls) and roll until the dough is a long skinny log. Cut into 8 even rolls.

Arrange the rolls swirl side up on the baking sheet and bake for 15-17 minutes or until golden brown. Serve warm with pizza sauce for dipping!

Source: Dashing Dish

My New Favorite Healthy Snack!

I have an obsession with apples right now.  I have always enjoyed a good apple but right now for some reason, I just can't seem to get enough of them!  The other day I was suddenly starving, and dinner wasn't for another couple of hours. I wanted an apple but knew that just an apple wasn't going to be enough for me that day, so I improvised and came up with a really tasty snack!  I cut my apple into round slices, topped each slice with a little bit of peanut butter and a couple of mini chocolate chips.  It was SO good!  It was a pretty healthy snack, had some protein to make it substantial and that little bit of chocolate curbed my sweet tooth.  So quick and so tasty, give them a try.

1 Apple (Pink Lady's are my fave right now!)
1 T peanut butter
1 T mini chocolate chips


Wash and core the apple and slice into round slices about 1/4" inch thick. If you don't have an apple corer you could also just cut your apple into 8 chunks, it will work just as well.  Spread a light layer of peanut butter on each slice and sprinkle with a couple of chocolate chips.  That's it!

You could also mix things up to whatever you are in the mood for or have in your pantry.  Instead of peanut butter, try almond butter or nutella.  For toppings you could use chopped almonds, pecans, peanuts or walnuts.  Sprinkle on some oats or coconut and maybe even some craisins or raisins.  The possibilities are endless.

Asian Chicken Tenders With Zesty Lemon Sauce

Usually when you think of chicken tenders you immediately think of the drive through at a fast food restaurant and their crispy yet completely unhealthy chicken tenders!  Sure, they may taste good but you don't always know what parts of the chicken have been formed into that shape and they are deep fried so they are loaded with fat.  Yuck, that doesn't sound so tasty to me.  But there are ways to make homemade chicken tenders in the oven that bake up crunch and super flavorful and the best part is they really are easy to make!  A trick I learned that makes them feel even a little more indulgent is when they are almost done cooking I pull them out and use a pastry brush or carefully toss them in a ziploc bag or bowl in a little bit of sauce and then finish baking them.  It creates this yummy, caramelized coating on top of the crispy panko exterior!

Asian Chicken Tenders
Prep Time: 15 minutes
Total Time: 50 minutes
Servings: 12

3 boneless skinless chicken breasts (about 1 lb)

2 tablespoons soy sauce

1 tablespoon honey

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

1 cup panko crispy bread crumbs

1/2 cup sweet-and-sour sauce

1/2 teaspoon grated lemon peel 

 

Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
 

Heat oven to 400°F. Line a baking sheet with foil; spray foil with cooking spray. You can also place a metal cooling rack on top of the pan and spray it with cooking spray.  This allows air to circulate on all sides and make them extra crispy! Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
 

Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
 

In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.

 

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.

Super Simple Black Bean Soup

Black Bean Soup

Saute 1 onion and 1 T cumin and 4 minced garlic cloves in 2 T olive oil.

Add 3 1/2 cups low-sodium chicken broth, 3 chopped tomatoes, one 15-ounce can black beans and one 1.4 ounce can diced green chili peppers. Bring to a boil, cover and simmer for 5 minutes.

Add 1 T snipped fresh cilantro.  Garnish soup with crushed tortilla chips.

245 calories, 10g protein, 11g fat, 8g fiber

English Muffin Breakfast Pizzas

Breakfast is the most important meal of the day!  If you are thinking "I am not a breakfast eater" then you need to change your thinking!  Your brain badly needs that nourishment first thing in the morning, so it is time to start feeding your brain!  These breakfast pizzas are really easy and delicious and completely customizable.  Throw whatever ingredients you have in your fridge on them. They can even be made in advance and thrown in the freezer, just pull one out and heat it in the microwave and you have a fast breakfast on the go!

English Muffin Breakfast Pizzas
Prep time: 20 minutes
Total time: 20 minutes
Serves 4

1 cup fat-free egg product or 4 eggs

1/4 cup fat-free (skim) milk

Dash of salt  

Dash of pepper

2 teaspoons canola or soybean oil

2 tablespoons chopped onion

2 tablespoons chopped red bell pepper

2 tablespoons chopped cooked ham

1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

2 whole wheat English muffins, split, toasted 

 

In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended. 

 

In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs. 

 

Spoon egg mixture evenly over muffin halves.

 

Source: Live Better America 

 

Gluten Free Sugar 'n Spice Dip

Gluten Free Sugan 'n Spice Dip
Prep Time: 15 minutes
Total Time: 15 minutes
Serves 10

1 tablespoon packed brown sugar or honey

1/4 teaspoon ground cinnamon

Dash ground nutmeg

2 containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt

2 1/2 cups cubed honeydew melon (1/2 melon)

1 3/4 cups red raspberries (8 oz) 

 

In small bowl, mix brown sugar, cinnamon and nutmeg. Stir in yogurt.

 

Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries.  

 

This dip is also great at this time of year with apple, orange and banana slices. 

Granola Cookie Wedges

Sometimes you just need a something sweet and sometimes that something sweet just needs to be a cookie.  Cookies in moderation are fine, but cookies that are a little healthier are even better!  Give these a try, they are fast and easy because you don't have to scoop out individual cookies and rotate through baking pans.  Throw the dough in one pan, one baking time and enjoy!

Granola Cookie Wedges
Makes 8 servings

1/3 cup dark brown sugar
2 T canola oil
1 T butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup chopped pecans, toasted
2 T semisweet chocolate chips
Cooking spray

Preheat oven to 350 degrees.

Combine first 7 ingredients (through egg white) in a large bowl; stir until well combined. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts and chocolate chips to sugar mixture; stir until just combined.

Scrape the dough into a 9-inch glass pie plate coated with cooking spray and spread to edges using a spatula. Bake for 13 minutes or until set. Cool slightly on a wire rack.  Cut into 8 wedges.

Per serving: 168 calories, 8.6g fat, 2.5g protein, 1.3g fiber

Recipe from Cooking Light