Stuffed Peppers

The recipe calls for:

4 peppers

1/2 lb ground turkey, cooked

2 cups rice

1 can black beans

1/2 cup frozen corn

1 cup onion, chopped/cooked

1 tbs taco seasoning

1 15 oz jar of salsa

cooking spray

-- Preheat the oven to 400 degrees.

-- Cut the peppers in half and cut out the insides.  Disregard.  Spray cooking oil on both sides of the peppers, place in a baking dish and cook in the oven for 20 minutes.

-- In a large bowl mix together the turkey meat, rice, black beans, corn, onion, taco seasoning and the salsa.

-- Spoon the mixture into each pepper halve.

-- Bake in the oven for another 15 minutes.

The toppings I used were avocado and light sour cream, but cheddar cheese, cilantro and even some shredded lettuce are other good choices.  In you want to sprinkle some cheese on them bake the peppers for a little longer until the cheese melts.

These stuffed peppers are very healthy, filling and a good source of fiber, protein and vegetables.  I had some mixture left so I made some healthy whole wheat tortilla tacos.  Great leftovers for the next day!

Wow, My Day Is Made!

Bethenny Frankel is such an inspiration to me and I am a huge fan.  Seeing her reply to one of my tweets is amazing to me.  Thank you to her!  Having famous chef Fabio and Foodie Nick reply to tweets and even do an interview with me is one thing, but this is a dream.  So happy today, life is good.  Keeping positive thoughts.

Easter Deviled Egg Dip

Wondering what to do with all those colored hard boiled eggs the kids made?  Try this recipe out!

This isn't the healthiest recipe, but it's nice for a treat.  Sometimes you need to slurge a little and what better time then on a holiday, Easter being a perfect one since it's an egg dish.  I served it with mult-grain pita chips.

The recipe calls for:
1 dozen eggs
1 cup light mayo
1 tbs yellow mustard
2 tbs white vinegar
salt & pepper
paprika

--  Fill a pot with water so that the eggs are covered about an inch.  Add the vinegar.  Once the water is brought to a boil remove the pot from heat, cover and let sit for 15 minutes.  Run the eggs under cold water for awhile and then peel them.
-- Cut the eggs in half.  Put all but one half of each egg white into a food processor.  The other egg white half place into a bowl.
-- In the food processor blend the eggs, mayo and mustard.  Add salt and pepper.  Blend again and put the dip into a bowl.
-- Chop up the bowl of egg whites.  Add them to the dip and mix.
-- Top the dip with a sprinkle of paprika.

Creamy Avocado Sauce

The recipe calls for:

1 box of whole wheat pasta

1 larger sized avocado

1/2 of a lemon, the juice only

3 tbs olive oil

4 garlic cloves

salt & pepper

-- Bring water to a boil and cook the pasta per the box.  Approximately 8 minutes.

-- In a food processor blend the olive oil, lemon juice and garlic cloves.  I used a chopper because that's all I have.

-- Add the avocado and some salt to the food processor.  Blend until smooth and creamy.

-- Pour on top of the pasta, mix well and top with some pepper.

-- Serve immediately.

Other options for this recipe can be to add 1/4 cup of fresh basil to the food processor.  I love basil, but wanted to leave it out this time because my fiance it's a fan.  Next time I will definitely add the basil and serve this sauce over some healthy spaghetti squash instead of pasta.

Avocado doesn't reheat well so it's best to eat it fresh the day of making the recipe.

Little Things That Make A Difference

-- Do 50 jumping jacks before showering.
-- Wear a cute/comfortable outfit.
-- Eat breakfast.
-- Park farther away.
-- Bring your lunch instead of going out.
-- Take a couple 5 minute breaks for yourself.
-- Go for a walk before dinner.
-- Do something that makes you happy.

Leftovers Inspiration: A Different Kind Of Coleslaw

The recipe calls for:
10 oz coleslaw mix
1/4 cup jalapeño ranch dressing
2 tbsp taco sauce
few dashes of chili powder
few dashes of cumin
few dashes of garlic powder
dash of lime juice
dash of salt & pepper

-- Combine all the items for the dressing and then mix it well with the coleslaw mix.

Super easy and very tasty!








The only unhealthy part of this is the ranch dressing, but it's a great vegetable side dish and fun for summer BBQ's.  You could also use light dressing or 1/3 cup if you don't mind coleslaw with a little less dressing.

Jalapeño ranch dressing is hard to find, but you could use light ranch and then add cut up jalapeños which would be just as good.  I just used what I have so you can do the same and make it your own.

Buffalo Chicken Quinoa Salad

The recipe calls for:
1 thick chicken breast
1 cup quinoa
2 cups water
1 cup broccoli florets
1 cup carrots, shredded
1 cup cabbage, shredded
1/2 cup buffalo hot sauce
1/2 cup olive oil
salt
1/2 cup blue cheese crumbles, plus some for garnish
4 green onions, chopped

-- Cook the chicken however you like.  You can cut it up into cubes and cook it in a pan or you can do what I did.  I boiled the chicken for 30 mins and then shredded it.
-- Bring the water and quinoa to a boil then put it on low, cover the pot and cook for 20 minutes.
-- Whisk together the hot sauce, olive oil and some salt to make a sauce.
-- Cook the broccoli in pan with some olive oil for about 5 minutes.  You want the broccoli to soften a little, but still have some crunch to it.  Add the shredded chicken to the pan with 1/2 of the sauce.  Let the chicken soak up the sauce.
-- In a large bowl, thoroughly mix the quinoa with the chicken, broccoli and sauce mixture.  Add the carrots, cabbage, most of the onion, blue cheese and the rest of the sauce together.
-- Sprinkle the top of the dish with some onion and blue cheese crumbled.

Seriously, UH-MAZING!!!

My Basil Obsession Continues

You can go to an italian restaurant without the guilt!  I am a tomato fan, a mozzarella cheese fan and a huge basil fan.  I eat these thing sometimes at home separately and together, but never thought to order something like this when I am out to eat.  Usually when I am out to eat I don't think about calories and I just like to enjoy myself on a cheat day, but instead of getting a plain garden salad all the time that is high in bad fat because of all the ranch dressing I switched it up.  At the Macaroni Grill I saw a caprese salad on the pantry section of their menu.  It cost more then your normal side salad, but I just had to have it.

It was amazing!  So many good flavors, a lot of healthy vegetables and surprisingly filling.  Caprese salads are definitely something I will keep in mind when I am out at restaurants deciding what to eat.  This salad didn't just have your typical tomato, mozzarella cheese and basil, but it also had onions and a vegetable that I am not sure what it was.  It might've been a turnips or something along those lines, whatever it was it was delicious!

That inspired THIS...

Caprese Salad Pizza

The recipe calls for:
whole wheat pie crust
2/3 cup fresh mozzarella, sliced
2 tomatoes, sliced
2 cups fresh basil
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil

-- Preheat the oven to 425 degrees.
-- Blanch the basil leaves for 10 seconds in hot water and then immediately cool in an ice bath.  Squeeze out all the water and put the leave into a blender.
-- Add the oil, salt, pepper and garlic to the blender and blend until smooth.
-- Brush the basil oil on the pie crust, top with the slices of cheese and tomato.
-- Bake for about 10 minutes.

Skinny "Mac & Cheese"

The recipe calls for:
5 1/2 cups spaghetti squash
1 tbsp butter
1 tbsp olive oil
1/4 onion, minced
1/4 cup flour
2 cups skim milk
1 cup fat free chicken or vegetable broth
8 oz reduced fat cheddar cheese, shredded
4 cups baby spinach
1/8 cups parmesan cheese, grated
salt & pepper, to taste

-- Preheat the oven to 375.
-- Cook the spaghetti squash, see post.
-- Heat the butter and oil in a large saucepan on medium heat. Add the onions and cook for 2 minutes.  Stir in the flour, reduce the heat to low and stir continually for 4 minutes.  Add the milk and broth while whisking continually, raise the heat to medium/high until it starts to boil and become thick and smooth, about 2 minutes.  Season with some salt/pepper.
-- Remove the sauce from the heat once it's thick then add the cheddar cheese until, stir until it is fully melted.
-- Add the cooked spaghetti squash and baby spinach a little at a time while mixing it all together.
-- Pour it all into a baking dish, sprinkle with parmesan cheese and bake for 25-30 minutes.

Caprese Lasagna Roll Ups

The recipe calls for:
8 whole wheat lasagna noodles
14 oz part-skim mozzarella cheese, shredded
3/4 cup park-skim ricotta cheese
1 large egg white
1/3 cup grated parmesan cheese
4 medium roma tomatoes, thinly sliced
2 garlic cloves, chopped
1/2 cup fresh basil, chopped
1 cup marinara sauce
a dash of pepper

 -- Preheat the oven to 350 degrees.  Cook the lasagna noodles like the package says.  Once they are done, spread the noodles on parchment paper.
-- Whisk together the ricotta cheese and egg white in a large bowl.  Then add 12 oz of mozzarella cheese, the parmesan cheese, the garlic and pepper to the bowl.  Mix well.
-- Add 1/4 cup of the cheese mixture to each lasagna noodle and spread evenly.  Top each noodle with 4 slices of the tomato and then some basil.  Roll each lasagna noodle.
-- Put 1/2 cup of marinara sauce into a 11 by 7 baking dish and spread it on the bottom so it's even.  Place all the lasagna roll ups in the baking dish and top each noodle with a little bit of the remainder of sauce, mozzarella cheese and a little basil.
-- Bake in the oven for approximately 25 minutes.  It will smell amazingly yummy! :)



This was honestly the best lasagna I've ever had.  I loved the fresh sliced tomatoes in this recipe as opposed to the ton of red sauce that's in regular lasagna.  I also prefer how this recipe doesn't have any beef or meat at all in it.   It is a great spin off regular lasagna that is healthy and a little different yet still so enjoyable!  To make it a little healthier than the original recipe I used the wheat noodles and to please my taste buds I added the garlic.  TRY IT!  You won't be disappointed, I promise.

Spaghetti (Squash) Arrabbiata

The recipe calls for:
2 tbsp olive oil
fresh basil
4 garlic cloves, chopped
4 cups spaghetti squash
1 cup Giada's Spicy Arrabbiata sauce
grated parmesan cheese (optional)

-- Heat the olive oil and chopped garlic cloves in a big pan.  Once the garlic is a little brown add the sauce.  Heat the sauce for awhile then add the fresh basil leaves.  Lastly add the spaghetti squash and mix.

This recipe is abosolutely delicious!  One of my favorite recipes I have created.  It's like you are eating at an italian restaurant when you enjoy this dish, but without all the extra calories and fat, but still with the great taste!  Pasta doesn't have a lot of flavor, neither does spaghetti squash.  It is all about the flavors that you add to them to make the dish special.

Only about 3 Weight Watchers Points for half of this.  The only thing that is points is 2 points for a cup of sauce, the olive oil is a probably a couple and if you add cheese.  The grated cheese I have is 1 point for a tablespoon.

ENJOY!!!

Pretzel Crusted Honey Mustard Chicken Tenders

These chicken tenders are so delicious and healthy!  Four of them is only about 350 calories.  To make them a little bit lighter you could also use fat free pretzels, I just used what we had.

They are a must try, great for everyone!

The recipe calls for:
10 oz skinless boneless chicken breast
20 regular sized pretzels
1/4 cup & 2 tbs honey mustard
1/4 cup egg beaters
1 tbs stevia
salt & pepper
cooking spray

-- Preheat the oven to 375 degrees.
-- Cut the chicken breasts in half and season with salt/pepper.
-- Combine the honey mustard and egg beats, whisk well.  Put all the chicken stripes in the mixture and marinate it for about 20 minutes.
-- Finely crush the pretzels, add the stevia and mix them together.  Put the mixture on a large plate and spread it evenly.
-- Put foil on a baking pan and spray it with cooking oil.
-- Transfer the chicken stripes into the pretzel mixture, flip and coat both side evenly.  Place them on the baking pan and spray the tops of the stripes with cooking oil.
-- Bake the chicken in the oven for 20 minutes, flip them after 10 minutes.

Breakfast For Dinner

This is a very healthy filling meal for only 4 Weight Watcher points.  Two vegetables, protein and fat free egg substitute that is just as good as the real thing when seasoned well.  Add or substitute any vegetables to what you prefer or have around the house.  Eat it for any meal!  It's easy and quick to make for a busy family.

The recipe calls for:

1 cup egg beaters

green pepper, chopped

fresh spinach

garlic powder

onion powder

salt & pepper to taste

2 light multi grain english muffins

spray butter

cooking spray

-- Spray a pan with  cooking oil and add all of the ingredients above except for the english muffins.  Cook while mixing occasionally to make scrabbled eggs.  Toast the english muffins and spray some butter on them.

ENJOY!!!

Healthy Grilled Cheese

The recipe calls for:

1 light multi grain english muffin

fresh spinach

1 laughing cow cheese triangle

cooking spray

panini maker

-- Turn on & spray the panini maker with cooking spray.

-- Cut the english muffin in half & spread half of the cheese triangle on each half.  Add a bunch of fresh spinach to one of the halves, then top it with the other.

-- Put the sandwich on the panini make, close & let it sit for about 5 minutes or until the cheese is melted/creamy.

Use whatever flavor of cheese you prefer, there are many different kinds to pick from.  I used mozzarella sundried-tomato & basil because that's what I had.  I will definitely be trying this with other flavors.  You can also use the 100 calorie thins if you like those better.

This is only 2 Weight Watcher points, approximately 140 calories & super delicious!  Enjoy!

NYE

Forget new year resolutions and just make everyday the best possible.  Every day is a gift and every day should matter.  A new year may be a fresh start to some, but taking care of yourself should be all the time not just after the ball drops.  So be the healthiest you can all year round, don't just have a resolution to do things different, put so much pressure on yourself and then be discouraged when you don't follow through.  Just do your best every day, that's all we can do.  Even if it's just eating a healthy breakfast or going on a walk on your lunch break.  Every little bit matters, you matter.

I hope everyone has a safe, healthy and happy new year!