I am a breakfast person. I like to make breakfast, except on busy mornings (which is about every morning in our house). But, I do take a few minutes to make myself this omelet often, and it comes in at only 181 calories, but don't let it fool you. It is very satisfying. I do the multitasking - make this while I am emptying the dish washer, or getting lunches together in the morning.
Ingredients:
2 eggs (I use the entire egg, but you could use more eggs and only use the egg whites to save on calories)
1 cup baby spinach
2 Tablespoons shredded part skim mozzarella cheese
Spray small pan, or wipe with butter. Add spinach and saute until it begins to wilt. Add eggs that you have cracked and stirred already. Cover. I usually cook it about another 2 minutes, check it, when the eggs are no longer glossy, I add the cheese. Fold omelet over on cheese. Turn off heat and allow it to sit for a minute or two.
Monday, January 31, 2011
Tomato Soup
This started out as "Whatever I have in my fridge that I don't want to go bad soup". I made this soup and added some left over Rotini pasta with meat sauce we had the other night and this is what I got from my son, and I quote: "Mom, this is like THE best soup you have ever made, seriously." So, we will be making this again. This soup is very versatile. You can add meatballs, chicken, ground beef, whole wheat pasta, or brown rice. I really like it with fresh basil when I can find it for a reasonable price. I served it with grilled cheese for the kiddos. Hope you enjoy.
When I entered all ingredients (without add ins), the calculated calories per serving (makes about 16 cups) was 85 calories.
Ingredients:
1 Red Pepper, cut in chunks
1 Yellow Pepper, cut in chunks
1 onion, cut in chunks
Half a bag of baby carrots
1 Butternut squash (usually about two pounds, you want at least one pound) peeled, seeded and cut in chunks
2 1/2 Tablespoons of Extra Virgin Olive Oil - divided (2 T for roasting veggies, 1/2 T for sauteing the garlic)
2 15 oz. cans of Italian seasoned tomatoes (stewed or diced, whatever you got)
4 cloves of garlic (or more if you want) , chopped (I just use the kind in the jar - about 2 teaspoons)
8 cups chicken broth (I use fat free, no msg, etc)
1 packet Good Seasons Italian Dressing Mix (or similar kind of dressing mix)
Salt and Pepper to taste
1 Tablespoon of sugar if needed
Fresh spinach (optional)
Add ins - grilled or shredded chicken, meatballs, pasta, rice, ground beef, beans
If you want more of a tomato taste you can add tomato juice, or another can of tomatoes.
Preheat oven to 400 degrees. Prep veggies, drizzle with 2 Tablespoons of EVOO. Roast on a rimmed cookie sheet, or in a 9 by 13 pan for 40 minutes, stirring once. Allow them to cool a bit and puree with tomatoes in blender or food processor. In a LARGE pot heat 1/2 Tablespoon oil. Add garlic and saute for about a minute. Add puree and chicken broth. Mix well, bring to a boil. Add Good Seasons mix and turn down to simmer. Allow to simmer for at least 30 minutes to let flavors mix. Before serving, add chopped or torn fresh spinach leaves or pasta if using. If I am using pasta, I put the pasta in the bowl first and ladle soup over it. Otherwise the pasta gets kind of gross.
When I entered all ingredients (without add ins), the calculated calories per serving (makes about 16 cups) was 85 calories.
Ingredients:
1 Red Pepper, cut in chunks
1 Yellow Pepper, cut in chunks
1 onion, cut in chunks
Half a bag of baby carrots
1 Butternut squash (usually about two pounds, you want at least one pound) peeled, seeded and cut in chunks
2 1/2 Tablespoons of Extra Virgin Olive Oil - divided (2 T for roasting veggies, 1/2 T for sauteing the garlic)
2 15 oz. cans of Italian seasoned tomatoes (stewed or diced, whatever you got)
4 cloves of garlic (or more if you want) , chopped (I just use the kind in the jar - about 2 teaspoons)
8 cups chicken broth (I use fat free, no msg, etc)
1 packet Good Seasons Italian Dressing Mix (or similar kind of dressing mix)
Salt and Pepper to taste
1 Tablespoon of sugar if needed
Fresh spinach (optional)
Add ins - grilled or shredded chicken, meatballs, pasta, rice, ground beef, beans
If you want more of a tomato taste you can add tomato juice, or another can of tomatoes.
Preheat oven to 400 degrees. Prep veggies, drizzle with 2 Tablespoons of EVOO. Roast on a rimmed cookie sheet, or in a 9 by 13 pan for 40 minutes, stirring once. Allow them to cool a bit and puree with tomatoes in blender or food processor. In a LARGE pot heat 1/2 Tablespoon oil. Add garlic and saute for about a minute. Add puree and chicken broth. Mix well, bring to a boil. Add Good Seasons mix and turn down to simmer. Allow to simmer for at least 30 minutes to let flavors mix. Before serving, add chopped or torn fresh spinach leaves or pasta if using. If I am using pasta, I put the pasta in the bowl first and ladle soup over it. Otherwise the pasta gets kind of gross.
Saturday, January 29, 2011
Taco Soup
I just made this the other week and it was REALLY good. Instead of filling my bowl with chips and then pouring the soup over, I poured the soup in the bowl, added 2 Tablespoons of shredded cheese, and then crunched up 3 chips over the soup. It had enough crunch, and I only added about 50 calories, instead of 200. My kids really liked this too. Enjoy!! You could also add chopped spinach if you have some. If you don't want to roast the veggies, you can chop the onions and peppers, and cut the squash in smaller chunks. I just like everything blended together.
1 pound 90% lean ground beef - cooked, drained, and rinsed (I drain it in a colander and then rinse it to get rid of any extra fat)
1 15 oz. can refried black beans
8 cups chicken broth (I use reduced fat, sodium free, no msg - or you can use chicken broth too.)
2 cups salsa
1 red bell pepper
1 yellow bell pepper
1 onion
1 green bell pepper
1 butternut squash (about 2 pounds - you can use less is you want)
2 Tablespoons Extra Virgin Olive Oil
1 or 2 chiles peppers in adobo sauce (found in with Mexican food at the store)
garlic (I usually use 2 to 3 teaspoons of the chopped garlic)
salt and pepper to taste
1 teaspoon EVOO
Toppings- shredded cheese, chips, sour cream, fresh cilantro
You could also add some chopped up fresh spinach toward the end of cooking time too.
You could also add some chopped up fresh spinach toward the end of cooking time too.
Preheat oven to 400 degrees. Peel and seed squash. Cut in chunks. Cut onion and bell peppers in chunks, place all veggies in a bowl. Drizzle them with the 2 Tablespoons of EVOO. Roast in oven for 40 min, stirring at least once. Let veggies cool and then puree them, with salsa and some of the broth. In a large pot, heat 1 teaspoon olive oil. Add garlic and saute for a minute. Add veggie puree, broth, meat, and beans. Mash beans against side of pot to break them apart. Mix well. Add chiles in adobo, and 1 or 2 teaspoons of the Adobo sauce (it is spicy, so if you don't want more heat, don't add the sauce.) Allow to simmer for at least 30 minutes to let flavors mix. Remove chiles before serving. Serve with chips, cheese, sour cream if desired.
Friday, January 28, 2011
Chicken Curry Cabbage Soup
This is my favorite new soup. My kids ate some of it, not all, which meant there was a lot left over for me for the week. When I plugged the ingredients into the calorie calculator at www.myfitnesspal.com - it came out that it has... 74 calories per cup. Seriously. It is flavorful and filling. You do have to cut up and roast some veggies - which takes a little bit of time - but is well worth it for what you get. Hope you enjoy it!! It makes about 20 cups, enough to have all week for lunch and to freeze for later. I like to puree the veggies - if you don't have a food processor or blender you can still make this, just chop the pepper or onion smaller and saute it before you saute the garlic. Also, cut the squash in smaller chunks and it will cook in the soup, you may have to simmer it for longer.
1 butternut squash (usually 1.5 to 2 pounds) peeled, seeded, and cut in chunks
1 red bell pepper, cut in chunks
1 onion (I used a red onion, but you can use whatever kind you have) - cut in chunks
8 oz. baby carrots
1/4 cup extra virgin olive oil
3 cloves of garlic (or more. I actually use about a Tablespoon of chopped garlic from the jar which is about 6 cloves of garlic)
2 cups cooked chicken, shredded
3 Tablespoons curry powder
8 cups chicken broth (I use the fat free, low sodium, no msg kind)
2 to 3 Tablespoon curry powder
1 Tablespoon brown sugar
salt and pepper to taste
5 cups chopped cabbage (Use more or less if you like. You could also buy coleslaw mix, basically cabbage that is already shredded with a few carrots in there.)
Cooked brown rice (optional)
Preheat oven to 400 degrees while you are chopping veggies (it usually takes me about 10 to 15 minutes to cut up all the veggies). In a 9 by 13 pan, or large rimmed cookie sheet, mix veggies and 3 Tablespoons of olive oil so that veggies are all covered in the EVOO. Sprinkle with salt and pepper. Roast in oven 40 minutes, stirring at least once. When the veggies are done let them cool for a about 10 minutes and then puree them in the blender or food processor with some of the chicken broth. In a large pot heat up the other Tablespoon of EVOO. Add garlic and allow it to cook for about 30 seconds. Add veggie puree and chicken broth. Add brown sugar, curry powder, chicken, and cabbage. Bring soup to a boil, then cover and turn heat down to medium or low and let it simmer until cabbage is cooked (usually about 30 to 45 minutes). I usually make this in the morning and let it simmer for awhile, letting the flavors mix. Put a scoop of brown rice in your bowl and ladle soup over it. Salt and pepper to taste. Enjoy!!
1 butternut squash (usually 1.5 to 2 pounds) peeled, seeded, and cut in chunks
1 red bell pepper, cut in chunks
1 onion (I used a red onion, but you can use whatever kind you have) - cut in chunks
8 oz. baby carrots
1/4 cup extra virgin olive oil
3 cloves of garlic (or more. I actually use about a Tablespoon of chopped garlic from the jar which is about 6 cloves of garlic)
2 cups cooked chicken, shredded
3 Tablespoons curry powder
8 cups chicken broth (I use the fat free, low sodium, no msg kind)
2 to 3 Tablespoon curry powder
1 Tablespoon brown sugar
salt and pepper to taste
5 cups chopped cabbage (Use more or less if you like. You could also buy coleslaw mix, basically cabbage that is already shredded with a few carrots in there.)
Cooked brown rice (optional)
Preheat oven to 400 degrees while you are chopping veggies (it usually takes me about 10 to 15 minutes to cut up all the veggies). In a 9 by 13 pan, or large rimmed cookie sheet, mix veggies and 3 Tablespoons of olive oil so that veggies are all covered in the EVOO. Sprinkle with salt and pepper. Roast in oven 40 minutes, stirring at least once. When the veggies are done let them cool for a about 10 minutes and then puree them in the blender or food processor with some of the chicken broth. In a large pot heat up the other Tablespoon of EVOO. Add garlic and allow it to cook for about 30 seconds. Add veggie puree and chicken broth. Add brown sugar, curry powder, chicken, and cabbage. Bring soup to a boil, then cover and turn heat down to medium or low and let it simmer until cabbage is cooked (usually about 30 to 45 minutes). I usually make this in the morning and let it simmer for awhile, letting the flavors mix. Put a scoop of brown rice in your bowl and ladle soup over it. Salt and pepper to taste. Enjoy!!
Skinny Soup Series - Coming Soon
So, one of my goals this year is to lose this baby weight (44 pounds that I have been packing around since I had my baby in July). I carried two kids across the snow yesterday and realized that this is what I am carrying around - everyday. Anyway, I am 12 pounds along, and very happy with my progress. There are 3 things that have helped me:
1- www.myfitnesspal.com - helps me track what I eat and even calculates the calories for dishes that I prepare myself (After eating two of my "Blond Brownies" I learned that they each have 453 calories. So, I only ate one more instead of three more.) I helps me track how many calories I can consume each day if I want to lose a certain amount of weight each week. This has been great. There are also great people to blog with who are trying to do the same thing.
2- Skinny Soups - I have made up a couple of soup recipes and each of them are very filling, extremely healthy, and very low cal. I eat them for lunch - and my lunch is under 200 calories and I am satisfied.
3 - I made a fitness goal to run a 1/2 marathon on April 9th. So, I do 4 runs a week (2 short, 1 medium, and 1 long). I also started doing Jillian Michaels "30 Day Shred" again a couple of times a week. Having a fitness goal helps motivate me to get out and work out - even in the snow.
So, I am starting a series of postings called "Skinny Soups". Check back tomorrow for one of my favorite new lunches.
1- www.myfitnesspal.com - helps me track what I eat and even calculates the calories for dishes that I prepare myself (After eating two of my "Blond Brownies" I learned that they each have 453 calories. So, I only ate one more instead of three more.) I helps me track how many calories I can consume each day if I want to lose a certain amount of weight each week. This has been great. There are also great people to blog with who are trying to do the same thing.
2- Skinny Soups - I have made up a couple of soup recipes and each of them are very filling, extremely healthy, and very low cal. I eat them for lunch - and my lunch is under 200 calories and I am satisfied.
3 - I made a fitness goal to run a 1/2 marathon on April 9th. So, I do 4 runs a week (2 short, 1 medium, and 1 long). I also started doing Jillian Michaels "30 Day Shred" again a couple of times a week. Having a fitness goal helps motivate me to get out and work out - even in the snow.
So, I am starting a series of postings called "Skinny Soups". Check back tomorrow for one of my favorite new lunches.
Saturday, January 1, 2011
Marinated Veggie Salad
This salad was so easy, and makes A LOT. My sister in law brought a marinated broccoli salad to Christmas dinner and I loved it. I was trying to think of something healthy to bring to a New Years party and this is what I came up with after devouring her salad, which is very similar. This makes a lot, and the veggies stay pretty crisp, so it can last for a few days. You can use any combo of veggies, but this is what I had on hand and used. For best results, make this the night before, or in the morning, so veggies have a chance to marinate for awhile. It is really, really good. Did I say I like this salad a lot?
Ingredients:
Broccoli
1 to 2 Red Peppers
1 Green Pepper
2 Cucumbers, peeled
1 package of sliced mushrooms (I used the "Baby Bella" kind, they were really good.)
1 quart of grape tomatoes
1/2 pound of good Mozzarella cheese, cut in cubes (you could also use Feta cheese and that would be really good too).
I didn't use an onion, but a red onion or sweet onion, sliced would be good too.
Good Seasons dressing mix, prepared according to package directions. (I found a GS mix for making Bruschetta, it is REALLY good, I highly recommend it.)
In a large bowl, layer salad, putting broccoli on the bottom, then whatever else you want, with tomatoes and cheese on the top (I actually kept my cheese seperate and marinated it in some dressing as well and then put it on top of veggies when it was time to serve the salad.) Pour dressing over veggies and cover. Refridgerate for several hours (I made it in the morning) and every time you open the fridge, turn the bowl upside down, or stir veggies. I wanted mine to have a layered look, so I turned the covered bowl upside down. (Be careful, if your lid doesn not seal, because dressing will leak all over you. I put the lid on and then wrapped press n' seal around the edges to be sure they were sealed and I didn't end up wearing my salad.) Enjoy.
Ingredients:
Broccoli
1 to 2 Red Peppers
1 Green Pepper
2 Cucumbers, peeled
1 package of sliced mushrooms (I used the "Baby Bella" kind, they were really good.)
1 quart of grape tomatoes
1/2 pound of good Mozzarella cheese, cut in cubes (you could also use Feta cheese and that would be really good too).
I didn't use an onion, but a red onion or sweet onion, sliced would be good too.
Good Seasons dressing mix, prepared according to package directions. (I found a GS mix for making Bruschetta, it is REALLY good, I highly recommend it.)
In a large bowl, layer salad, putting broccoli on the bottom, then whatever else you want, with tomatoes and cheese on the top (I actually kept my cheese seperate and marinated it in some dressing as well and then put it on top of veggies when it was time to serve the salad.) Pour dressing over veggies and cover. Refridgerate for several hours (I made it in the morning) and every time you open the fridge, turn the bowl upside down, or stir veggies. I wanted mine to have a layered look, so I turned the covered bowl upside down. (Be careful, if your lid doesn not seal, because dressing will leak all over you. I put the lid on and then wrapped press n' seal around the edges to be sure they were sealed and I didn't end up wearing my salad.) Enjoy.
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