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 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

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