Monday, May 31, 2010

Chilly Dilly Shrimp & Couscous

  • 1-2 lbs of shrimp, frozen or fresh, uncooked
  • Lemon Pepper
  • Garlic Salt
  • Lemon Dill sauce from yesterday's recipe, leftover or made again
  • Couscous

Devain, peel and clean shrimp. Put shrimp in steamer basket or food steamer machine. Season liberally with lemon pepper and garlic salt. Steam for 15 mins. Either get out your leftover Lemon Dill sauce, or quickly whip up another batch from yesterday's recipe. Put cooked shrimp and sauce in a medium bowl, refrigerate for an hour. Serve on top of couscous

Notes & Tips:
Totally quick and easy. If you liked the sauce from last nights recipe, very dilly and very lemony, you'll like this!

Nutrition Facts:
Nutrtition Facts for shrimp only, couscous nutrition facts will depend on how much you decide to serve it with.
150 Calories, 8.6g Fat, .5g Carbs, 20g Protein

Sunday, May 30, 2010

Creamy Tilapia

Recipe taken from:

• Cooking spray for greasing and coating
• 4 (4 ounce) fillets tilapia
• 4 teaspoons of butter or margarine
• 2 tablespoons of lemon juice
• 2 tablespoons of chopped fresh dill leaves
• 1 tablespoons of lemon-pepper seasoning
• 3 tablespoons of cream cheese
• 4 tablespoons of lemon juice
• 4 tablespoons of chopped fresh dill leaves

1.Preheat the oven to 375 degrees F (175 degrees C).
2.Grease a baking sheet with cooking spray (or butter).
3.Place the tilapia fillets on the greased sheet and coat them lightly with cooking spray.
4.Melt the butter/margarine and spoon it over the tilapia fillets.
5.Drizzle lemon juice over the fillets.
6.Add 2 tablespoons chopped fresh dill weed and the lemon-pepper seasoning.
7.Place the baking sheet in the preheated oven and bake until the fillets can be easily flaked with a fork. This will normally take around 15 minutes.
8.While the fish is in the oven, you can prepare the cream cheese sauce. Combine cream cheese with 4 tablespoons of lemon juice and 4 tablespoons of chopped fresh dill weed in a small bowl. Microwave for roughly 1 minute and stir until you have a well blended sauce.
9.Remove the fish fillets from the oven and place them on serving plates. Spoon cream cheese sauce around them before serving

Notes & Tips:
This is def. a dill lovers delight. I really liked the sauce, I think it would taste great on chicken too. A small warning that this dish is VERY dilly and very lemony, which I like, but if you are sensitive to either of those flavors, you may want to cut back on the lemon and dill in the sauce. I served this with a salad, but it would taste good with couscous or rice.

Nutrition Facts:
Serves 4
172 Calories, 8.6g Fat, .3g Carbs, 23.6g Protein

Thursday, May 27, 2010

Pepper & Peach Chicken Fajitas

Recipe Taken from:

  • 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
  • 1 1/2 teaspoons fajita seasoning
  • 2 tablespoons olive oil or butter
  • 1 1/2 cups sweet pepper strips
  • 1 medium fresh peach or nectarine, cut into thin slices, or 1 cup frozen peach slices, thawed

Sprinkle both sides of chicken breast halves with the fajita seasoning. In a large skillet cook chicken in 1 tablespoon of the oil over medium heat for 12 to 14 minutes or until chicken is no longer pink, turning once. Transfer chicken to a serving platter and keep warm.

Add remaining oil or butter to skillet. Add sweet pepper strips. Cook and stir for 3 minutes or until peppers are crisp tender. Gently stir in peach or nectarine slices. Cook for 1 to 2 minutes more or until heated through. Spoon pepper strips and peach mixture over chicken. Serve with your favorite tortillas, 2 per serving.

Notes & Tips:
I have made a different variation of this recipe before, which actually I liked better, but this one is still really good. I used canned peaches for this, so if you do that just drain the peaches and add them last.

Nutrition Facts:
Serves 4
250 Calories, 4.5g Fat, 11.5g Carbs, 40g protein

Wednesday, May 26, 2010

Turkey Breast Cutlet with Lemon & Wine Sauce

Recipe taken from:

  • 2 tbsp. flour
  • 3 tbsp. Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. nutmeg
  • 1 egg, well beaten
  • 1/2 c. skim milk
  • 1 lb. raw boneless turkey breast
  • Flour
  • 4 tbsp. butter
  • 1/3 c. dry white wine
  • Juice of 1/2 lemon
  • Chopped fresh parsley for garnish
  • Lemon wedges
  • Capers

In shallow bowl combine flour, cheese, salt, pepper and nutmeg. Add egg and milk. Beat until blended. Skin turkey breast and cut crosswise into 6 slices. Pound with meat mallet until thin. Dredge lightly in flour. Heat butter in large skillet. Dip turkey in batter and cook until golden. Remove from pan; keep warm.
When all turkey is cooked, add wine to the skillet. Cook over low heat 2 minutes, stirring to loosen browned bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with chopped parsley. Serve with lemon wedges and capers. Makes 4 servings.

Notes & Tips:
This reminds me alot of chicken piccata. I had to add more wine to the sauce since it cooked down way too much. I liked the batter on the turkey. Also, I used pre-cut turkey breast cutlets to save time.

Nutrition Facts:
323 Calories, 14.5g Fat, 10.5g Carbs, 33g Protein

Tuesday, May 25, 2010

Tropical Shrimp & Spinach Salad

Recipe taken from:

  • 3 fluid ounces pineapple juice
  • 3 tablespoons orange juice
  • 1/4 cup extra-virgin olive oil
  • salt and pepper to taste
  • 1 pound large peeled and deveined cooked shrimp
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper to taste
  • 1 (10 ounce) bag baby spinach leaves
  • 1 mango - peeled, seeded and diced
  • 1 can Mandarin oranges, drained
  • 4 ounces crumbled goat cheese

1.Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, and oranges into a large mixing bowl.
2.Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
3.To assemble the salad, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp.

Notes & Tips:
This salad was delicious! Very light and summery! The original recipe calls for toasted coconut flakes, but if you know me at all you would know I HATE HATE HATE coconut!

Nutrition Facts:
Serves 4
304 Calories, 5g Fat, 4g protein, 11g carbs.

Monday, May 24, 2010

Swordfish Kebabs with Orange Basil Sauce

Recipe taken from:
Cooking Light Magazine June 2010

  • 1 orange
  • 2 cups basil leaves
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled
  • 1 1/2 pounds swordfish, cut into (1-inch) pieces

Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.

Notes & Tips:
YUM! If you like pesto you'll like this sauce. The swordfish firms up like a steak so kebabs are perfect, they don't fall apart.

Nutrition Facts:
Calories:280 Fat:14g Protein:34.3g Carbohydrate:2.8g

Saturday, May 22, 2010

Strawberry Balsamic Chicken

Recipe Taken from:

  • 2 (8 ounce) containers strawberry yogurt
  • 1/4 cup balsamic vinegar
  • 1-1/2 teaspoons white sugar
  • 1-1/2 teaspoons ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 2 large strawberries
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon minced fresh mint leaves
  • 1-1/2 teaspoons balsamic vinegar (optional)

1.In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.

2.Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.

3.While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.

4.Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

Notes & Tips:
I didn't have any strawberry yogurt, so I just used vanilla yogurt and mashed some strawberries in it. I tasted the marinade first and it's def. an interesting combination. Also, I used Light & Fit yogurt. The Cinnamon flavor in this is really strong, which is kinda neat, b/c it makes it taste like breakfast chicken. Gives a new meaning to the words, "breakfast for dinner".

Nutrition Facts:
Calories: 324 Total Fat: 8g Cholesterol: 88mg

Thursday, May 20, 2010

Flank Steak Salad

Recipe Taken From:
Healthy Cooking Mag. April/May 2010

  • 2 Tbsp. lime juice
  • 2 Tbsp. reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 tsp. ginger
  • 1 beef flank steak (2 lbs.)


  • 2 Tbsp. plus tsp. white vinegar
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 tsp. ketchup
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 Tbsp. sugar
  • 1/2 tsp. ginger powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbsp. canola oil
  • 1 bunch romaine, torn
  • 1 cup grape tomatoes


In a large resealable plastic bag, combine the lime juice, soy sauce, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Coat grill rack with cooking spray. Grill beef, covered, over medium heat for 6-8 minutes on each side. Let stand 10 minutes. Thinly slice across the grain

Meanwhile, in a small bowl, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; whisk briskly. Gradually add oil in a steady stream, whisking the whole time.

Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among plates; top with steak.

Notes & Tips:

The dressing for this is really yummy. I also added avocado and Gorgonzola crumbles, but the nutrition facts do not reflect this.

Nutrition Facts:

1 cup salad with 3 oz. cooked beef. 237 calories, 14g fat, 5g carbohydrates, 23g protein.

Wednesday, May 19, 2010

Panara Bread Low Fat Black Bean Soup

Recipe taken from:

  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, finely chopped
  • 1/4 large red bell pepper, finely chopped
  • 2 small chicken bouillon cubes
  • 1-1 1/2 cup boiling water
  • 2 (15 ounce) cans black beans, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 lemon, juice of
  • 1 1/2 tablespoons cornstarch

1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (If you use an immersion blender you can do it right in the pot, if not just use a food processor).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.

Notes & Tips:
I LOVE this soup!! Sooo yummy! The pick 2 serving size at Panara only has 110 calories in it.

Nutrition Facts:
Serves 4, large bowls
Calories 241, Total Fat 1.3g, Total Carbohydrate 44.6g, Protein 14.6g

Tuesday, May 18, 2010

BLT Bread Salad

Recpie Taken from:
Cooking Light Magazine June 2010

  • 1/3 cup nonfat buttermilk
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 3 slices center-cut bacon
  • 4 cups chopped plum tomato (about 6)
  • 4 cups (1-inch) cubed Italian bread, toasted
  • 3 cups torn romaine lettuce
  • 1 cup vertically sliced onion

Combine first 9 ingredients in a large bowl, stirring with a whisk. Set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Crumble bacon, and set aside. Add reserved drippings to bowl; stir with a whisk. Add bacon and remaining ingredients; toss well.

Notes & Tips:
YUMMY! Make sure you toast the bread really really well, or else it's kinda chewy. Also you can add some grilled chicken to make this more of a meal.

Nutrition Facts:
Makes 4 servings
Calories:247 Fat:9.1g Protein:7.9g Carbohydrate:34.8g Fiber:3.7g

Sunday, May 16, 2010

Angel Food Cupcakes

Recipe Taken From:
Betty Crocker Cookbook

  • 1 1/2 cups granulated sugar
  • 1 cup cake flour
  • 12 egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

1. Move oven rack to lowest position. Heat oven to 350ºF.
2. Mix powdered sugar and flour in medium bowl; set aside. In large bowl beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in second amount of granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased cupcake cups
4. Bake 15 to 18 minutes or until cracks feel dry and top springs back when touched lightly. Let cool, frost as desired.

Notes & Tips:
I just made these last week for a friend's birthday. They turned out great. I frosted them with homemade strawberry buttercream frosting.

Thursday, May 13, 2010

Chicken Cacciatore

Recipe Adapted from:
Not Your Mother's Slow Cooker Cookbook


  • 3 lbs. boneless chicken thighs
  • 16-20oz marinara sauce
  • Mushrooms
  • Green Pepper
  • 1/2 Bag of Frozen Spinach
  • 1 onion, sliced
  • 3 cloves garlic, minced

Layer all ingredients in 3-4 quart slow cooker. Top layer other half of the marinara sauce. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. Makes 6 servings

Notes & Tips:
The original recipe didn't call for frozen spinach but I thought I'd add it so that the recipe could have a little more vitamin power!

Wednesday, May 12, 2010

Pioneer Woman's Chicken Piccata

Recipe taken from:

  • 4 whole Boneless, Skinless Chicken Breasts
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • 4 Tablespoons All-purpose Flour
  • 5 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 1 cup Dry White Wine
  • ¾ cups Low Sodium Chicken Broth
  • 2 whole Lemons
  • 3/4 Cup Heavy Cream
  • Chopped Fresh Parsley
  • 1 pound Angel Hair Pasta


Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients.

Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente—do not overcook!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

Notes & Tips:
I usually really LOVE Pioneer Woman's recipes. This one is good but not out of control good. I thought the sauce was way too thin, I even had to thicken it up with cornstarch. As she describes the sauce is tangy, but I liked that flavor. My favorite part of this was the chicken, I don't know why but it tasted so good. Also, I added mushrooms.

Photo Credit:

Tuesday, May 11, 2010

Chicken and Bean Tostadas

  • 6 Chicken Tenders, cooked and shredded
  • 1 can Rosarita's Low Fat Black Beans
  • 2 Tomatoes, Chopped
  • 1 Onion, Chopped
  • 2 Tbsp Cilantro
  • 4 10inch Flour Tortillas


Preheat Oven to 400 degrees. Heat up black beans and get everything ready to assemble. When oven is ready place tortillas 2 at a time on rack, with no pan underneath. WATCH them... It should take about 3 mins per side, but you have to be very careful not to burn them. They should puff up and get golden looking. Flip after one side has begun to puff. When tortillas are done, place them on a place, smear with beans and sprinkle with chicken and tomatoes, onions and cilantro.

Notes & Tips:

You have to be very careful when baking the tortillas, they burn easily so keep an eye on them. Also you can top this with whatever you have, I just chose these ingredients because they are what I had available. A good friend of mine made these one night and I just think they are super easy and really good. Although I don't have nutrition facts for them, they really aren't terrible for you. I used the Low Carb tortillas and low fat beans and steamed the chicken.

Sunday, May 9, 2010

Wild Rice Salad

  • 1 box Uncle Ben's Sun Dried Tomato Florentine Rice
  • 1 cucumber, chopped
  • 2 tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 green pepper, chopped
  • 1 cup Light Italian Dressing


Prepare rice with seasoning package as directed by box. In large bowl combine rice, dressing and vegetables. Refrigerate for at least an hour, best if overnight.

Notes & Tips:

The rice tends to be a bit liquidy, so I boil off the liquid for about 5 minutes before putting it in the bowl. This is a big hit at pot lucks and can be prepared the night before.

Nutrition Facts:

10 servings, 1/2 cup

136 calories, 3.6g Fat, 22g carbs, 4g protein

Saturday, May 8, 2010

Easy Roasted Vegetables

  • 1lb Asparagus
  • 8oz. Baby Bella Mushrooms
  • 2 tomatoes
  • 1 cup Baby Carrots
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp garlic salt


Preheat oven to 425 degrees. Prepare Asparagus by chopping off the woody ends, and then cut them in half. Cut tomatoes into wedges. On a large cookie sheet arrange veggies randomly, try for an even layer but if they overlap some don't worry. Drizzle Olive oil and lemon juice over veggies and sprinkle with garlic salt. Roast in oven for 20-25 mins.

Notes & Tips:

I love simple roasted vegetables. Experiment with this, add your favorite veggies. I have used eggplant, zucchini, squash, and red peppers. You can also sprinkles the veggies with Mrs. Dash or lemon pepper.

Nutrition Facts:

Calories: 123 Total Fat: 4.7g Cholesterol: 0mg

Thursday, May 6, 2010

10 Minute Shrimp Fajitas

  • 1 Green Pepper, chopped
  • 1 Onion, chopped
  • 2 Tomatoes, Chopped
  • 1 lb Shrimp, defrosted & shelled
  • 1 pkg Fajita seasoning
  • 4 tortillas
  • Cheese, shredded
  • Sour Cream


Saute Green pepper and onion in olive oil for 5 mins, or until softened. Mix up Fajita seasoning packet with 1/4 cup water, add to pan. Bring to boil. Add shrimp and tomatoes, cook until shrimp is pink and tomatoes are softened. Top tortilla mixture with shrimp mix, cheese and sour cream.

Notes & Tips:

Major YUM! So super easy and very yummy. You can serve this with rice and beans.

Nutrition Facts:

Calories: 130 Total Fat: 4.2g Cholesterol: 115mg

Wednesday, May 5, 2010

Cinco de Mayo Beef Enchiladas

Recipe taken from:

•1 tsp canola oil
•1/2 cup finely chopped onion
•8 ounces extra-lean ground beef
•2 tsp cumin
•1 cup pinto beans
•1 14.5-ounce can crushed tomatoes
•1 4-ounce can diced green chiles
•4 low fat flour tortilla wraps
•1 10-ounce can enchilada sauce
•1/2 cup reduced fat shredded Jack cheese

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.

Heat oil in a large nonstick skillet. Sauté onions until translucent. Crumble in beef and cook until no longer pink. Add cumin, beans, tomatoes and chiles. Cook for 10 minutes until sauce is reduced.

Spread a little enchilada sauce on each tortilla. Spoon beef mixture into each of the four tortillas. Roll up and place seam down into the baking dish. Four will fit into the dish perfectly. Pour remaining enchilada sauce over the tortilla rolls. Top with shredded cheese. Bake for 20 minutes until sauce is bubbly and cheese has melted.

Notes & Tips:
This is in honor of Cinco de Mayo. This isn't as good as the normal recipe I use for Enchiladas, but it's significantly better for you! You can reduce the sodium count in this recipe by using fresh jalapenos and low sodium tomatoes.

Nutrition Facts:
Calories 343, Calories from Fat 60, Total Fat 6.7g (sat 2.9g), Cholesterol 42mg, Sodium 1,297mg, Carbohydrate 46.8g, Fiber 7.6g, Protein 23.9g

Monday, May 3, 2010

Chicken Primavera

Recipe adapted from:

  • 1 package angel hair pasta
  • 1 1/2 pound skinless, boneless chicken breasts, cut into chunks or strips
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1/2 pound fresh mushrooms, sliced
  • 1 onion, chopped
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon thyme leaves
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1/4 cup grated Parmesan cheese

Cook the pasta according to the package directions, omitting any oil and salt; drain.

In a large skillet, cook the chicken pieces in the olive oil and garlic over medium high heat until lightly brown and done, about 7 minutes. Watch carefully, tossing to keep from sticking.

Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt, and pepper, sauteing until tender. Add the peas, tossing until heated. Add the pasta to the vegetable mixture, combining well.

Add the Parmesan cheese, and serve

Notes & Tips:
Instead of basil, oregano and thyme I used a little bit of original Mrs. Dash and tarragon. Also, right before the peas were added I splashed in a little white wine...just cuz. The original recipe calls for linguine, I chose to use angel hair because I thought the pasta would "feel" and taste a bit lighter if I used a lighter pasta. I think I was right about using the angel hair pasta!

Nutrition Facts:
Serves 4
300 Calories, 3g Fat, 40g Carbs, 32g protein

Saturday, May 1, 2010

Spaghetti & Meatballs

Recipe Taken From:
The Pioneer Woman Cookbook

  • ¾ pounds Ground Beef
  • ¾ pounds Ground Pork
  • 3 cloves Garlic, Minced
  • ¾ cups Fine Bread Crumbs
  • 2 whole Eggs
  • ¾ cups Freshly Grated Parmesan
  • ¼ cups Flat-leaf Parsley, Minced
  • ¼ teaspoons Salt
  • Freshly Ground Black Pepper
  • Splash Of Milk
  • ½ cups Olive Oil


  • 1 whole Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 whole (28-ounce) Can Whole Tomatoes
  • 1 whole 28 Ounce Can Crushed Tomatoes
  • ½ cups White Or Red Wine (optional)
  • ¼ teaspoons Salt
  • 1 teaspoon Sugar
  • Freshly Ground Black Pepper
  • ¼ cups Flat-leaf Parsley, Minced
  • 8 whole Fresh Basil Leaves
  • 2 pounds Spaghetti, Cooked To Al Dente

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Notes & Tips:
YUM! I've never made anything from Pioneer Woman that doesn't taste fantastic. The only thing about making her food you should know is that it always makes enough to feed an Army. I served this with garlic bread.

Nutrition Facts:
Serving Size, 1 Cup 4 meatballs
379 calories, 14g fat, 46g Carbs, 18g protein