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Friday, October 19, 2012

Pesto Chicken Penne Pasta

Do you like Basil pesto?  If so, you will love this meal.  It is so fast and easy to make with with store bought pesto or even your homemade pesto. Just cut up a couple of chicken breasts, cover with pesto and bake for 20 minutes, meanwhile cook your penne pasta according to directions on the box and when it is done, drain and add cooked chicken and pesto.  Toss in a little shredded Parmesan cheese and Wallah, Pesto Chicken Penne Pasta!



Thursday, October 18, 2012

Chicken Cacciatore


Cacciatore in Italian means "hunter".  It is tradionally made in Italy with chicken or rabbit.  Since I'm not about to cook a rabbit, I make mine with chicken!  It is made with onions, bell pepper, garlic, herbs, tomatoes, white wine and chicken stock.  The combination of all these flavors cooked together are phenomenal!  Serve it over rice or noodles.  I served mine over brown rice (good fiber and a heathy choice)!  Try this tonight, your family will love it!


Wednesday, October 17, 2012

Tizza Soup

This past weekend I was watching a French cooking show on the Cooking Network.  She was talking about feeling a little heavy in the middle these days so her show was on a few diet friendly french recipes and Tizza Soup was one of them.  I liked the fact that this soup is very low in calories and has very little fat.  It is something you can have simmering on the stove and have a cup every once in a while when you starting to get hungry.  



This soup is very filling and delicious.  All the vegetables combined makes for a very healthy meal.  Try it, you'll like it!



The Recipe:
Tizza Soup

1 lb. of red potatoes, chopped
1/2 lb of carrots, peeled and roughly chopped
1/2 pound of zucchini or 1 medium zucchini, chopped
2 artichoke hearts
1 large leek, washed throughly and chopped
2 small tomatoes, chopped
1 medium turnip, washed, peeled and chopped
1/2 stalk of celery, chopped
1 cube of chicken or vegetable bouillon
1 tablespoon olive oil
1/2 teaspoon salt 
1/2 teaspoon of black pepper 

Yield Around 3 quarts, in a 2 cup serving size about 12 persons

Put all the ingredients, potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery into a large stock pot.  Add the bouillon cube, olive oil, salt and pepper.  Cover with water about 1 inch over the veggies.  Bring to a boil, then reduce the heat and simmer for 40 minutes or until veggies are tender.  Using a stick blender, blend mixture until smooth.  If you dont have a stick blender, use a regular blender, but be careful of the hot liquid and only puree a small amount at a time.  Reheat to serve.

Happy Eating!

Inspired Recipe by Laura Calder




Tuesday, October 9, 2012

Turkey Taco Soup

Fall weather is finally here!  I was looking for a new soup to cook yesterday as it was gray, gloomy and cool.  I came across a recipe from my friend Skinnytaste's site called http://www.skinnytaste.com/2011/02/turkey-chili-taco-soup.html. She is always an inspiration for me and this is my version of her recipe.  It was a hit at my dinner table last night and could be a hit at yours tonight!


This soup is very lowfat and high in fiber, in other words it's healthy!  The taste is absolutley taco-lish-ous!  Is that even a word?  Probably not but it sure describes the flavors of this soup!  This could be made in your slow cooker, just brown the ground turkey, onions and peppers.  Throw it in the slow cooker with all the other ingredients, blend well.  Turn on low and cook for 6-8 hours!






Happy Eating Ya'll!


The Recipe:


Turkey Taco Soup

1 lb. 99% lean ground turkey breast
1 medium sweet onion, chopped
1 red bell pepper, chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
10 oz. can of Original Rotel Tomatoes
2 cups of frozen corn, thawed
1 (15oz) can of kidney beans, drained and rinsed
1 (15oz) can cannellini beans, drained and rinsed
1 8oz. can of tomato sauce (low sodium)
1 16oz. can of fat free refried beans
1 packet of taco seasoning (low sodium) plus
2 tablespoons of taco seasoning
3 ½ cups of low sodium chicken stock

In a large soup pot, cook ground turkey over medium low heat, breaking up the meat as it is cooking.  When cooked, add onions and peppers to the pot and cook for 5 minutes or until they begin to soften.  Add all the remaining ingredients to the pot.  Combine well stirring the refried beans into the mixture.  Simmer over low heat for about 1 to 1 ½ hours.  Serve with grated cheese, sour cream or non-fat Greek yogurt, or any toppings or your choice.  I served mine with jalapeno cheese cornbread.

This recipe can be cooked in a slow cooker or crock pot.  Just cook the meat, onions and peppers and then put into the slow cooker with all the other ingredients combining well.  Turn on low and cook for 6-8 hours.

Inspired by Skinny Taste recipe Turkey Chili Taco Soup

Saturday, September 8, 2012

Basil Pesto and Ricotta Stuffed Chicken with a Tomato Vinaigrette

Wow that's a long title for a recipe!  It's very Italian don't ya think?  Tomatoes, basil pesto, ricotta cheese!!  The tomato vinaigrette really makes this meal.  It is so zesty, sweet from the tomatoes and a hint of chives (very slight onion taste).  It is so darn good, you have to try it soon!  It sure will impress your  family and friends at your next dinner party.


Friday, September 7, 2012

Basil Almond Pesto

Have you seen the price of Pine Nuts?  They are like $17.00 a pound!  I made this pesto with sliced almonds and it turned out fabulous!  I love fresh pesto!

Sunday, September 2, 2012

Dale's BBQ Ribs revisited!


What are you cooking this Labor Day Weekend?  I am making Dale's BBQ Baby Back Ribs!  This is an old post but it is always good to revisit some of your favorite recipes.  I really miss Dale coming to my house and cooking with me.  She is not very well these days and can not travel any longer.  Here's to you Dale, I hope your having a great weekend!


Do you really need an explanation for this?  These are the best ribs you'll ever eat!  These are Dale's BBQ Smoked Ribs!

Dale is one of my big sisters.  She use to come to my house about every three months if not sooner to escape her everyday life and to cook with me.  She loved to cook ribs and I can tell your that she makes the best ribs I've ever eaten.  So the last time she made them at my house I wrote down exactly how she prepared them.   


Thursday, August 23, 2012

Cheesy Summer Squash Bake

OK, here is the other recipe for the side dish from yesterday's post.  I got the inspiration through a fellow food blogger, Kalyn Denny of kalynskitchen.com and of course I changed a few things to her adapted recipe to suit my taste.  It is so easy and delicious, even my little monsters loved them!  Look at all that cheese and those herbs!  Yum!!!!


Wednesday, August 22, 2012

Ricotta and Basil Pesto stuffed Chicken with Tomato Vinaigrette

Are you needing something different to do with chicken?  This chicken is so moist with flavorful with the ricotta and basil pesto mixed together and stuffed in its middle and topped with a tangy, mild onion flavor, blended with lime and the sweetness of the tomatoes enriches this delicious recipe.  Top it on top of a bed of baby spring lettuces and you have a superb meal.  On the side is baked summer squash with several kinds of herbs and kinds of cheese, but that's another recipe coming tomorrow!


Friday, August 17, 2012

Mexican Cube Steak

After a long month of "cookers block", you know, "writers block" but for people who cook, I finally am posting a new recipe.  Sorry it took so long!  This is a really a spicy delicious and zingy recipe.  The steak is so tender you can cut it with a fork!  It will satisfy your craving for Mexican food without a lot of calories.  I served mine over brown rice!  This is quite spicy and if you dont like hot spicy things you might want to use a mild picante sauce instead of the medium and nix the chipotle powder.



Wednesday, July 4, 2012

Red White and Blue Chicken

Happy 4th of July!  Are you BBQing today?  You might want to try this recipe.  It is a chicken breast stuffed with blue cheese, covered with bacon and slatherered with BBQ sauce.  What could be better than that my peeps?





Thursday, June 28, 2012

Red White and Blue Burgers


With the Fourth of July coming, what are you grilling?  How about this patriotic red, white and blue burger?  It is delicious and will serve you well during this holiday!  With its blue cheese, red wine and white onions, you can't go wrong.  
This is the grown up version, so leave out the wine on the kids burgers!  Need a great recipe for potato salad?  Here's the link to my low fat version
http://www.marysbites.com/2012/05/low-fat-potato-salad.html

Tuesday, June 19, 2012

Hawaiian Chicken Kabobs

Pineapple and bacon are really the stars in this recipe! Bacon makes anything better!  And then there is the pineapple, so concentrated in flavor after being grilled just adds to the saltiness of the bacon and chicken.  

Friday, June 1, 2012

Savory Strawberry Poppers with Goat Cheese and Bacon

When you think of a popper you would not think of a savory strawberry popper,  but this popper is utterly delightful!  The mixture of goat cheese mixed with bacon and pecans topped with a little sprinkle chives and drizzled with a balsamic syrup is just over the top fantastic.  You have to try these sometime soon while the strawberries are so delicious.  You will be surprised how good these really are...



Friday, May 18, 2012

Zucchini Spaghetti with Meat Sauce

Zucchini Spaghetti is a fabulous alternative for spaghetti if you really want to watch your carbs and I made my spaghetti meat sauce with 99% lean ground turkey breast.  Yes, it looks white in the sauce but I can not tell a difference in the flavor and I still get to have my meat sauce without the red meat!  If your trying to watch your weight and eat more healthy give this a try.  If you do not have a mandolin, use a vegetable peeler and have wider noodles.



Wednesday, May 16, 2012

Barbecue Sauce, Tangy and Homemade

Homemade tangy barbecue sauce is so simple and easy to make.  This is so good on any kind of meat, you'll want to slather it on and on and on.  I just happened to slather this on a piece of grilled chicken.  It is so darn tangy!  I just want to keep dipping my finger in for a taste and then another, and then another, it's addicting.    I promise it is better than anything you can buy and yet it is homemade just by you and no one else.  
What's better than homemade?


Thursday, May 10, 2012

Rotel Chicken Stuffed Poblano Peppers

Poblano peppers!  Are they hot or not?  Some of these babie can be hot!  The heat is found in the seeds and membranes (remove if you do not want the heat). Typically poblanos are very mild in flavor and very delicious.  They are low in carbohydrates (2.7grams per 1 pepper), high in Vitamin C and Potassium (113.28m per raw pepper).  If you boil the pepper it will cause you to loose most of the nutritional value but roasting the pepper will prevent too much potassium loss.  Besides it's easier to peel the skins off!  These are going to be really good stuffed with chicken that has been cooked with Rotel tomatoes and then pureed and poured over the stuffed peppers.  (Rotel is a brand name and is not paying me to advertise for them, I just like their product!)




This is what they look like before I roasted them!

Tuesday, May 8, 2012

Low Fat Potato Salad




This is an update version of Mary's Potato Salad
The new version has less fat than the original and still has all the flavor you would expect in a southern classic potato salad.  Just in time for planning your Memorial Day celebration.


Friday, April 27, 2012

Cream of Baby Bella Mushroom Soup

I love cream of mushroom soup, especially baby bella or portabella mushroom soup.  Of course the heavy cream tastes fantastic but I wanted to cut down on the fat so I used half-n-half.  FYI, heavy cream is typically 38% fat and half-n-half is 12% fat.  Quite a reduction in fat and still have the wonderfull creaminess of the soup.  I hope that you give this recipe a try sometime, it is really creamy and delicious.



Thursday, April 26, 2012

Oven Fried Pickles with Low Fat Buttermilk Ranch dressing for dipping

Do you like fried pickles?  These oven fried pickles are fantastic!  Less fat, more flavor and super crunchy! I like dipping mine in my homemade low fat buttermilk ranch dressing.  Next time your having a craving for fried pickles, whip up a batch of these babies.  You wont be sorry!





Tuesday, April 17, 2012

Caprese Chicken

It may not be pretty but I'm tell ya that this is delicious!
It's fast and easy.  Done is 30 minutes or less. I was reading one of my favorite blogs and saw a recipe she had done and she inspired me to make a few changes and this is what happened!  http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html


Saturday, April 14, 2012

White Asparagus Soup

White asparagus is a spring time delicacy in Holland and Germany.  It is different than the green in that you have to peel each asparagus stock to remove the fiberous outer layer before getting to the goodness inside.  It's taste is a much milder flavor that its green cousin.   You should give this a try if you can find the white asparagus in your local market.  It is so delicious!


Wednesday, April 11, 2012

Peppered Steak

Peppered steak is an old standby meal.  When you have soccer or any activity after school and need to come home to a home cooked meal, just thrown this is the oven or a crock pot before you leave.  Dinner is ready when you get home!


Monday, April 9, 2012

Nicoise Salad

This is such a great spring salad, fresh ingredients topped with a zingy vinaigrette!  What better for lunch or even dinner on these warm days ahead!


Friday, March 9, 2012

Guiness Irish Stew

Well Once Again!  
Just in time for St. Paddy's Day.
Make this ahead of time and enjoy your
 St. Paddy's Day all day long...


Wednesday, March 7, 2012

Crock Pot Spanish Chicken

I love olives, do you?  This is such a fast easy way to make dinner.  The crock pot is our special friend.  It has dinner waiting for you when you get home in the evening.  Here's a great recipe just for you!


Friday, March 2, 2012

Mealoaf Cups

Another sweet recipe for portion control!  Meatloaf cups.  Using again your muffin tins!  Told you there are your friend!  Fun, easy to make and great when your only cooking for one or two people.  Also good to freeze for another meal.



Thursday, March 1, 2012

Augratin Potato Cups

Do you love augratin potatoes as much as I do?  These are great for portion control.  Yes I do have to control my portions so that weight loss is easier and it allows me to have things that I like to eat as well.  
Muffin tins are your friend, use them often!

Monday, February 27, 2012

Lemon Parmesan Dressing



Lemon Parmesan Dressing

1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, freshly grated
6 tablespoons extra virgin olive oil


Combine lemon zest, lemon juice, Parmesan cheese and olive oil and blend until almost smooth.  (If lemon juice is really tart, add 1/2 to 1 teaspoon of sugar to take out tartness).  

Thursday, February 23, 2012

Chicken Sausage Soup

Is it still cold in your neck of the woods?  Here is another soup recipe to warm your soul.  I've been on a soup-cooking roll lately.  I've grown tired of the usual sandwich or salad for lunch so I wanted something healthy, low calorie, warm and inviting to eat.  So here it the latest recipe.  
Hope you try it sometime, it is really delicious!


Lemon Saffon Risotto (Re-post)







The Recipe:



Lemon Saffron Risotto

1 ¼ cup Arborio rice (short grain)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
1 cup sweet onion, finely diced
¾ cup dry white wine
5 ½ cups chicken stock
15 saffron threads (or a pinch) steeped in ½ cup boiling water
1 tablespoon lemon zest (2 medium lemons)
2 ½ tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon pepper
½ cup Parmesan cheese
1/3 cup Romano cheese
3 slices of prosciutto – cooked until crisp in microwave for garnish (can use bacon as substitution)


Boil water and add to saffron threads to steep.

Heat all of the stock in a large saucepan.  You will be adding warm stock to the rice in small increments.

Place 3 slices of prosciutto on a microwave safe dish and cook until crisp.  Place on paper towel to cool, and then break into pieces.

Heat 2 tablespoons of oil and 2 tablespoons butter in large saucepan over moderate heat.  Add 1 cup of onion and cook for 10 minutes.  Add garlic and rice stirring until coated, cook for 4 minutes.

Increase heat under rice/onion mixture and add in wine.  When the mixture bubbles, reduce heat to medium, simmer until wine is absorbed.  Keep the rice at a hot temperature as you continue to add warm stock 2 ladles at a time, stirring until liquid is all absorbed before each new addition of stock.  Pour in the saffron infused water, the lemon juice, lemon zest with the final amount of stock and stir until absorbed.  Add the remaining 2 tablespoons of butter and the cheeses. Stir well and season with salt and pepper.

Serve with sprinkles of Parmesan and crispy prosciutto.

Happy Eating!

Wednesday, February 1, 2012

Friday, January 27, 2012

Buttermilk Ranch Dressing

Doesn't everyone love Ranch Dressing?  I do, my family does and especially my little granddaughter!  She wants ranch on everything.  I know it's easy to just pour it out f a bottle you buy from the grocery store but I am really trying to stay away from processed foods.   So I made my own ranch dressing.  After a little trial and error,  this is what I got!  It is fantastic, so fresh, and tastes better than any bottled dressing I ever had.  Give it a try and see if you don't agree.



Tuesday, January 24, 2012

Grilled Honey-Ginger Pork Tenderloin

What can I say, I saw this recipe in the back of my Cooking Light and it inspired me to cook it!  Of course I made changes to the recipe, I always alter it to my taste...It's a good one and it's a keeper! P.S.  Don't over cook your pork, you can eat it at medium to medium-well these days or at 145 degrees.

Sunday, January 22, 2012

Root Beer Braised Beef Short Ribs

Beef Short Ribs are simple and easy to make!  The Root Beer adds such a deep sweet flavor to the tender and juicy ribs.  
This is a great recipe you must give it a try, just once!  Then decide for yourself if it is worth adding to your recipe file...




Wednesday, January 18, 2012

Lemon Chicken Orzo and Mushroom Soup

Is it cold in your neck of the woods?  Do you or someone you love need some comforting, homemade soup?  This soup is the best chicken soup ever!  It's hearty, it's full bodied and best of all it tastes so tangy with the freshly squeesed lemon juice in the broth.  This will replace your old chicken soup recipe, I promise!



Saturday, January 7, 2012

Skinny Texas Chili

Happy New Year's Everyone.  I'm off to a late start for this New Year.  What was on your list of TO-DO's this year?  Mine as usual, is to eat healthier!  I'll be starting with a skinny, very low fat version of my Texas Chili.  This is for one of my followers that really loves chili and recently had a heart attack.  She had requested some of the Morton's Chili Blend that I use in my chili.  She use to be able to get it online and can no longer access the Morton's.  Before I could send her some, I was informed by her daughter that she had a heart attack and could no longer eat her beloved chili!  Well, I thought why not?  The only fat in chili comes from the meat, not the seasoning or the tomatoes or the beef broth (low sodium) of course.  So I made this chili last night.  Can you tell what kind of meat I used?  I surely can not taste any difference.  My meat only had 1 gram of fat and after it was browned, I drained the meat and then rinsed it off thoroughly with HOT water, returned it to a cleaned pot and continued on with the process.  This is for you Mary C.!
You can have your beloved chili and still eat a low fat diet!



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