What are you cooking?
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I LOVE Kung Pao Chicken!
Omnomnomnom!0 -
Kung pao chicken is one of my favorites too! I cant get enough of it, LOL! Makes for great left overs also
And only 337 calories per 1 cup serving 0 -
Malia, thanks for posting those recipes where they can be found so easy.
Brandi, as it cools down I'll be looking at that soup recipe. If it goes over with my son, it will be added to the winter cycle!
Thank you all who have posted!0 -
Malia's Homemade chicken piccata
1lb chicken breast, cut into strips and pounded thin
1/4 cup flour
1tsp black pepper
1tsp paprika
2tsp sea salt
2Tbs olive oil
3 cloves of garlic, minced
2Tbs butter
1 cup dry white wine
1 cup chicken broth
1/4 cup fresh lemon juice ( about 2 lemons )
4Tbs capers
2Tbs fresh parsley ( dried if you want or omit completely )
8oz whole wheat angel hair pasta, cooked and drained
Whisk together flour, black pepper, paprika, and salt in a shallow dish. Dredge chicken in flour mixture coating evenly, set chicken aside. Heat oil in a large skillet over medium high heat and stir in garlic, cook garlic til lightly browned, about 1 min. Remove garlic and set aside.
Put 2Tbs butter in pan with remaining oil. Cook the chicken pieces in the oil and butter over medium high heat until browned, about 5min per side. Remove chicken from pan and set aside.
Pour wine into hot skillet and bring to a boil over high heat, scraping the browned pieces from from the bottom of the pan. Boil the wine til it is reduced by half, about 5 min. Whisk in chicken broth, reserved garlic, lemon juice and capers, cook an additional 5 min. Add parsley and chicken to sauce and simmer for 15 min.
Meanwhile, Fill a large pot with lightly salted water and bring to a boil over high heat. Once water is boiling, stir in angel hair pasta and return to boil. Cook pasta uncovered stiring occasionally, until pasta is cooked through but still firm to the bite, about 4-5min. Drain well.
Remove chicken pieces to a serving dish and set aside. Add drained pasta to remaing sauce in pan and toss to coat.
This recipe makes 4 large servings @ only 425 calories per serving, including the pasta! Enjoy 0 -
Malia all of your recipes sounds so scrumptious!!! Keep them coming bc I'm DEF going to be trying them out... 0
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Will do! And your welcome 0
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As we head into the cooler months, or if you live in NM and the smell of roasting chili peppers greets you everywhere...
Green Chile Stew
1lb extra lean meat
- ground beef or ground turkey or lean pork loin cubed or chicken breast (bl/sl cubed)
2 tbsp olive oil
1 med Onion, chopped
Chopped garlic to taste
4 cups cubed potatoes
1 15oz can of chicken broth
13 oz. of green chile (or to taste)
1 10oz can of diced tomatoes (or 8 oz. tomato sauce for a thicker broth)
Water to cover all ingredients (Plus ¼ to ½ cup)
Cook about a pound of lean meat in olive oil in a large, deep frying pan. Add chopped onions and garlic (I like a lot of garlic.)
Once the meat is cooked through, add about 4 average sized, peeled and chopped (cubed) potatoes, 1 can of chicken broth, chopped green chile (amount depends on you and the intensity of your chile), 1 can of diced tomatoes or tomato sauce and water to cover everything in the pot plus a little more.
Bring to a boil. Lower heat, cover and simmer until potatoes are tender.
TASTES EVEN BETTER THE NEXT DAY.
Double it and store leftovers in the freezer to use as needed.
My usual recipe uses 93/7 ground beef, because my son loves this and wants the beef, comes out to 224 cal per serving. I've done it with cubed pork for a more authentic product, but regardless of the meat, the flavor on this is wonderful!0 -
Here's one I found through a friend that I have come to love - it's a one pot dish, and it seriously takes almost no effort to make. Plus side? It stores well in the fridge, and is even better the next day (and the next, and the next...) My SO is a carnivore and was skeptical about the fact that it has no meat, but he was won over within the first two bites.
ITALIAN WONDERPOT (funny name, I know.)
4 cups vegetable broth
2 Tbsp olive oil
12 oz. fettuccine
8 oz. frozen chopped spinach
1 medium onion
1 (28 oz.) can diced tomatoes
1 tablespoon minced garlic
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 tsp red pepper flakes
freshly cracked pepper to taste
2 oz. feta cheese
Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (minced), basil, oregano, red pepper, and some freshly cracked black pepper.
Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
After the pasta is cooked, crumble the feta cheese over top and serve.
What I did differently:
Instead of vegetable broth, I used low-sodium chicken broth. It helped to give a kind of meatier flavor that my SO appreciated.
I was not able to get basil, so I upped my oregano just slightly.
I am not a fan of feta (don't judge.) so instead, I used grated parmesan cheese and sprinkled a little over each bowl before serving. However, my friend loves feta and they have made it and used feta, and she swears it's delicious. So I'm sure it's a win either way.
Of course calorie count can change depending on what brand, etc. of ingredients that you pick, but with what I used, it came out to 214 a serving if you split it into 6 (and trust - them be BIG servings.)0 -
Here are another couple of super easy items that I love.
PARMESAN CRUSTED CHICKEN CUTLETS
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
What I did differently: (sensing a trend?)
I do not like paprika. Instead, I subbed in about 1/4 teaspoon of crushed red pepper flakes.
Instead of using 4 whole breasts, I took 2 mutant-sized breasts (seriously, they were huge.) and butchered them into 8 medium-sized cutlets. That way, there was more surface area for the breading.
I had read from other reviews that people had trouble getting the breading to stick, so I used a little olive oil and coated each cutlet before breading. Other people mentioned using fat free mayo, but that just seemed odd to me.
I shake-n-baked it - instead of dirtying more dishes and dumping the breading to a plate, I put my cutlets 4 at a time in the ziplock and coated them that way - it worked perfectly.
Net time I make them, I'm serving them with my new favorite way to have cauliflower...
1 lb cauliflower (if using frozen, let it thaw completely).
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
Dump ingredients into a ziplock bag, close and shake to coat evenly.
Transfer to a saute pan, cook over medium heat until browned and cooked through (usually about 10-15 minutes for me, as I like mine pretty browned.)0 -
I've been making "faux spaghetti" on a regular basis. Instead of pasta, I use sautéed broccoli slaw. It tastes like pasta, but it's so nutritious!! After sautéing my broccoli slaw, I add cooked ground turkey, and low sugar spaghetti sauce. Its a low calorie, nutritious, and delicious replacement for spaghetti.0
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I mentioned a few times that I was going to be making beet borscht this weekend so here is how it goes
1 hunk of meat - tomorrow I am using a small beef roast you can use pork turkey or beef
put the meat in a large soup pot or stock pot and boil away - add some flavored broth as well
8 - 10 beets - I like to cube some and shred some for different textures
8 - 10 carrots - or more if its mini carrots, sliced or shredded, I again do both
1 large onion - diced
1 cabbage - shredded
5 or 6 potatos - cube or shredded again I will do some as both
once all cut up toss into the pot. The carrots make it a bit sweat so you may want to add those later. cook till all the veggie are almost tender
1 huge can of beans - I use just regular pinto beans or sometimes lentils
1 big bag of frozen mixed veggies (I use this because I no longer grow my own garden but you can add other fresh veggies in the middle there)
1 huge can of tomoato juice
1/2 cup of vinegar
a small bunch of dill - this is to taste
a few bay leaves
drop the rest of this in the pot and cook for about another hour. During this hour I like to make homemade biscuits and get my cream ready. The cream is also to taste and calories. I like to use sour cream for it, and will add just 1 tbsp. to my bowl. You can also use whole cream or even whipping cream, but it does add calories. Do not eat the bay leaves, pull them out of the soup!
The soup depending on your variations is between 100-200 calories per cup. I recalculate every time I make it because I will dump just about anything in my fridge into my soup.
Enjoy!0 -
Traditional Hummus
1 1/2 c chickpeas, cooked
1 tbsp Tahini paste
1/4 c lemon juice
1 tbsp cumin
1 tsp minced garlic
salt/pepper to taste
2-3 tbsp water
Add tahini and lemon juice to food processor (or blender) and blend for 1 min. Mixture will be fluffy and thick. Add peas, spices and 1 tbsp water. Blend another 2 min. Scrape sides down and add remaining water. Blend until creamy and non gritty. You may have to add up to 4 tbsp of water depending on how smooth you want your hummus. Once blended, store in air tight container.
Makes 24 servings at 28 cal per serving.
Veggie lasagna
3 c cooked spinach + 1 c raw spinach leaves
1 eggplant
1 c your favorite tomato sauce (I use homemade)
1 c cottage cheese 2%
1/2 c shredded parmasean cheese + 2 tbsp
1/2 c shredded mozzarella cheese + 2 tbsp
1 large egg or 2 egg whites
2 tbsp minced garlic
parsley
oregano
basil
thyme
salt/pepper, to taste
Preheat oven to 350. Cut top off eggplant and slice thinly, lengthwise, so that it resembles noodles. Salt and pepper, set aside. Mix all but the 2 tbsp of each of the cheeses, egg and spices together in a large bowl. Once mixed add spinach and mix again. Place a spoonful of sauce on the bottom of a 8x8 baking dish. Layer eggplant, spinach/cheese mix, tomato sauce, eggplant and so on. On the top layer, add remaining spinach, sauce and cheese to sprinkle on top of the lasanga. Bake for 45-55 min or until cheese is bubbly.
Serves 8 at 241 calories per serving
PB/Banana French Toast
1 tbsp of Peanut Butter (I use Jiff naturals)
1 small banana
2 slice of Nature's own 100% whole grain bread
1 egg white
Cinnamon, to taste
Spread pb on both sides of the bread. Slice bananas and put between the slices. Take a plate and mix together the egg white and cinnamon. Coat both sides of the sandwich with the egg white. Spray a small pan with pam and cook both sides on med heat. Enjoy! Nom! Nom!
This is roughly 338 calories
You can add another tbsp of peanut butter and use a whole egg instead for a total of 510 calories.
Creamy Mushroom Toast
Sautee a half cup of mushrooms with rosemary, thyme, lemon juice and a dash of olive oil.
Toast an english muffin, divide in two.
Smear each muffin with 2 tbsp of hummus.
Top with browned mushrooms, garlic and chives.
You can also add a few tbs of parmesan cheese to the top and let it melt over the mushrooms!
This is 394 calories.
Buffalo Chicken Pizza Sticks
1 Flatout Flat bread (can also use pitas or make a Cauliflower pizza crust)
Recipe for cauliflower pizza crust: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
1/3 Buffalo wing sauce (not hot sauce)
1 c cooked and shredded chicken breast
1/2 cup mexican shredded cheese
2 green onions, thinly sliced
Heat oven to 400. Lightly spray a cookie sheet with pam. Add chicken and wing sauce to a small sauce pan over medium heat. Or place in microwave for 2-3 min Once mixed well and heated through, spread mixture over the flatbread. Top with shredded cheese and sliced green onions. Bake for 6-8 min or until cheese is bubbly.
Once cooled, cut into 8 'sticks'. Enjoy!
Serves 8 at 143 calories per stick.0 -
I have loads more if you want recipes I love to cook! 0
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I've been making "faux spaghetti" on a regular basis. Instead of pasta, I use sautéed broccoli slaw. It tastes like pasta, but it's so nutritious!! After sautéing my broccoli slaw, I add cooked ground turkey, and low sugar spaghetti sauce. Its a low calorie, nutritious, and delicious replacement for spaghetti.
Thanks Rhonda, I'll have to try this. We often use cooked spaghetti squash as a replacement. I've gotten to where I like that better than normal spaghetti. This is an interesting adaptation as well.0 -
Malia's Blue Ribbon Chicken (A healthier spin on chicken cordon bleu)
2 5oz chicken breasts butterflied open
3 tsp Dijon mustard
2 slices deli ham
2 thin slices provolone cheese ( you can substitute 2 sticks mozzarella string cheese if you want)
2 tsp fresh or dried rosemary chopped
black pepper to taste
1/2 cup low sodium chicken broth
2 tsp cooking oil
Take the butterflied chicken breasts and lay them out open, spread the mustard inside. Then place 1 piece of ham on top of the mustard in each piece of chicken. Then fold each piece of cheese in half ( if using string cheese skip the folding part) Place 1 piece of cheese on top of the ham then fold the chicken breast in half on top of itself. Season outside of chicken with pepper and rosemary.
Meanwhile heat a large skillet over medium high heat with cooking oil in it. Place chicken breasts in hot skillet and brown 5 min on each side. Add chicken broth and cook an additional 15min over medium heat. Pour chicken and sauce on a serving dish, and its done, you can serve it over pasta or with mashed potatoes or even with steamed veggies if you want.... 265 calories per chicken breast with sauce 0 -
Argh Malia, I love all your amazing contributions to this thread! Thank you so much for sharing so often
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Malia's Blue Ribbon Chicken (A healthier spin on chicken cordon bleu)
2 5oz chicken breasts butterflied open
3 tsp Dijon mustard
2 slices deli ham
2 thin slices provolone cheese ( you can substitute 2 sticks mozzarella string cheese if you want)
2 tsp fresh or dried rosemary chopped
black pepper to taste
1/2 cup low sodium chicken broth
2 tsp cooking oil
Take the butterflied chicken breasts and lay them out open, spread the mustard inside. Then place 1 piece of ham on top of the mustard in each piece of chicken. Then fold each piece of cheese in half ( if using string cheese skip the folding part) Place 1 piece of cheese on top of the ham then fold the chicken breast in half on top of itself. Season outside of chicken with pepper and rosemary.
Meanwhile heat a large skillet over medium high heat with cooking oil in it. Place chicken breasts in hot skillet and brown 5 min on each side. Add chicken broth and cook an additional 15min over medium heat. Pour chicken and sauce on a serving dish, and its done, you can serve it over pasta or with mashed potatoes or even with steamed veggies if you want.... 265 calories per chicken breast with sauce
I would TOTALLY fly to HI for that right now. Yum! Thank you again!0 -
You are all very welcome Thank you all for the recipes also! I cook alot at home so I'm always looking for new recipes... dward, your green chili sounds amazing! 0
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Ooooh so many good things to try in this thread. Here's one of my go-to recipes, I shall call it...
Cary's All-in Chili
1lb lean ground beef, cooked and drained (can omit if wanting a vegetarian option, or use ground turkey or chicken)
2 cans lentils
1 can white kidney beans (or red ones, but I like the colour contrast)
1 large can or 2 small cans tomato paste
1 can diced tomatoes (or if you have lots of time, can do from fresh need about 2 cups chopped up)
1 can unsalted corn or the yield of 2 ears of corn
2 carrots, diced
1 large onion, diced
1 red pepper, diced
2 stalks celery, diced
3 cups chopped fresh kale greens
spices and herbs to taste
Put everything in a big, big pot. I find this works best if I cook the meat in the big pot, then add things slowly, starting with the onions, carrots, celery, peppers, then things with more liquid on them, and as each thing starts to bubble, add the next thing. I have a big saucepan (grandma calls it a dutch oven size) and it was full to the edge of where the lid sits once I was done adding all the things. I add the kale last, and kind of push it into the rest of the bubbling. Simmer for about an hour. This made 8 2-cup servings for lunches. Can be modified, if you don't like onions, don't add them I use canned stuff so I don't add any salt extra, but if using fresh tomatoes you may need some.
Per Serving: 359 calories, 44g carbs, 9g fat, 27g protein, 466mg sodium, 11g fibre (based on when I entered all the recipe parts in my recipe database thingy!)0 -
Here's a slow cooker recipe that's easy to make and really tasty
Malia's Slow Cooker Buffalo Chicken Sandwiches
2lbs boneless skinless chicken breasts
1 (17.5oz) bottle franks red hot sauce
1/2 (1oz) package of dry ranch mix
8 ciabatta rolls (or other sandwich roll of chioce)
1/2 cup water
Put the raw chicken breasts in the slow cooker with dry ranch mix and half of the bottle of franks hot sauce. Add 1/2 cup water and set slow cooker to low setting and let cook for 6-7 hours.
When chicken is ready shred the chicken in the pot with remaining sauce.
Meanwhile split the rolls and toast them. Then add shredded chicken to the roll and add additional franks sauce to taste. Recipe makes 8 good sized sandwiches @ 357 calories per sandwich I served mine with steamed carrots and salad... but you could pair almost any side with it, coleslaw, fries ect... 0 -
Whole wheat hawaiian mini pizzas
1 whole wheat sandwich thin
3Tbs tomato sauce ( I used hunts garlic tomato sauce)
1 stick of string cheese cut into rounds
2 slices deli ham chopped
4Tbs fresh chopped pineapple (canned would work too)
Take the sandwich thin and toast it, then spread half the tomato sauce on each half of the toasted sandwich thin. Sprinkle string cheese rounds over tomato sauce, then add toppings. Pop both of the mini pizzas in a toaster oven and bake for about 3-5min @ 375F Makes a great snack Only 241 calories for 2 mini pizzas 0 -
It has come to my attention that some of us are having a hard time getting in our fruits and veggies, some us not getting any at all! So for next few weeks I am going to try and post some recipes and ideas to help us get more fruits and veggies in our diets If you have any recipes or ideas feel free to add those as well! So todays recipe is a very easy one to make and eat
Quick and Easy Healthier Pot Pie
1 cup chopped roasted chicken or turkey breast
2 cups frozen peas and carrots
1 can sliced potatoes ( drained )
1 can reduced fat cream of chicken soup
Ground black pepper to taste
1 can reduced fat cresent rolls
In a large bowl, mix frozen veggies, roasted chicken, canned potatoes, pepper, and cream of chicken soup together and mix well.
Place mixture in 9x9 casserole dish, unroll biscuit dough and lay over top of casserole making sure it covers the whole dish.
Place pie in oven @ 375F for 30 min. Take out pie when the crust is golden brown and sauce is a little bubbly. Cut into 6 portions and serve. Only 250 calories per serving! Serve it with a salad and BOOM more veggies!0 -
Great idea Malia! I have a fun one:
Shepherd's Pie
1/2 lb ground beef (or use ground chicken or turkey if you prefer)
1 can lentils (can omit and use a whole lb of ground beef instead)
1 c diced carrots
1 c diced onions
1/2 c diced celery or celery root
1/2 c peas (if you like them :huh:)
1 can diced tomatoes (sodium free if you have them)
1 cup mashed potatoes and 3 cup mashed cauliflower mixed together
spices and seasoning to taste
Cook your potatoes and cauliflower and make a mash of them together the way you prefer to normally make mashed potatoes.
Brown your meat and drain any fat, in a large saucepan (or have a big bowl ready for mixing things).
While the meat is browning prep your veggies.
Mix in the can of lentils if using and all the veggies except the mashed potatoflower mix.
Spread these in a baking dish of your choice
Top with the caulitaters and cover.
Bake at 375F until you see bubbles on the edges of the dish (usually about 30-40 minutes).
Enjoy 0 -
Great idea using califlower with mashed potatoes for the topping! That's a great way to get more veggies in your diet I have been wanting to make shepards pie for while now, so i'll have to try your recipe out Keep those great ideas coming! 0
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Ok, well this recipe does'nt exactly have a lot of veggies in it... In fact it does'nt have any really besides the onion... But I have gotten some requests for the recipe so here it is!
Slow Cooker BBQ Pulled Pork Sandwiches
4lbs porkloin visable fat removed
1 bottle kraft hickory smoked BBQ sauce (or sauce of chioce)
1 yellow onion cut into half rings or slivers
1 garlic clove minced fine
2tsp yellow mustard
2Tbs red wine vinegar (or cider vinegar)
1 cup chicken broth
1 cup beef broth
16 ciabatta rolls
Put 4lb pork loin into a large slow cooker with sliced onion and garlic, then pour bbq sauce, mustard, vinegar, chicken and beef broth into the slow cooker over pork.
Set slow cooker to low for 8-10 hours or high for 6-7 hours, or if porkloin is frozen high for 8-10 hours. When done pork should shread easily in remaining sauce. Toast rolls and serve. Add a little coleslaw of your chioce to your sandwich if you like. Very yummy! Only 399 calories per sandwich including the roll Makes 16 servings, enjoy! 0 -
Right now I'm making a spinach zucchini frittata for tomorrow's breakfast
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I'm going to show this to my boyfriend, so that he understand why is it important to have a slow cooker... sounds super yummyHere's a slow cooker recipe that's easy to make and really tasty
Malia's Slow Cooker Buffalo Chicken Sandwiches
2lbs boneless skinless chicken breasts
1 (17.5oz) bottle franks red hot sauce
1/2 (1oz) package of dry ranch mix
8 ciabatta rolls (or other sandwich roll of chioce)
1/2 cup water
Put the raw chicken breasts in the slow cooker with dry ranch mix and half of the bottle of franks hot sauce. Add 1/2 cup water and set slow cooker to low setting and let cook for 6-7 hours.
When chicken is ready shred the chicken in the pot with remaining sauce.0 -
One of my favs! Hope you get to try it Feel free to leave us some of your favorite healthy recipes too! :bigsmile: 0
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Great idea using califlower with mashed potatoes for the topping! That's a great way to get more veggies in your diet I have been wanting to make shepards pie for while now, so i'll have to try your recipe out Keep those great ideas coming!
It tastes really good with the cauliflower! You can do it with only cauliflower and omit the taters entirely, but it doesn't stick as well I find, I like the extra creaminess the potato gives it.
Your recipes all look so delish I can't wait to try some (and modify for my non-slow-cooker-having self lol).0 -
Ok, so todays recipe is a salad. Not the most complicated dish, but it is a tasty and low cal way to get your veggies in
Chicken greek salad
2-3 cups chopped romaine lettuce
3oz grilled chicken breast sliced into medallions
1/2 roma tomato sliced
4-6 kalamata olives
5-10 slices cucumber
1 thin slice of white onion
1/8 cup crumbled feta cheese
2Tbs tatziki dressing
1 grilled pita cut into wedges
Put lettuce and veggies in a bowl, add chicken slices and sprinkle cheese over salad. Drizzle dressing over salad and stick pita wedges around the sides. Makes one salad 316 calories including the pita bread, 192 calories without Enjoy and eat your veggies! 0
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