Mushroom Pasta Sauce

I have always enjoyed trying new foods and I am happy to try anything ONCE.  I'm happy to say, though, that this sauce is one that I will be trying again.  I was a little worried about putting dill into the sauce.  It didn't seem like it it would go with the other ingredients.  It ended up tasting really good and the dill gave it just enough flavor that it didn't taste like every other mushroom pasta sauce.

Mushroom Pasta Sauce

1/2lb mushrooms, sliced

1 onion, chopped
2 cloves garlic, chopped
2T olive oil

1/2c chicken stock
1 1/2c cream
2T chopped fresh dill
Salt and pepper to taste
Fresh parmesan cheese
12oz pasta, whatever kind you have on hand

Cook pasta per package directions.

Saute mushrooms, onions and garlic in olive oil until the mushrooms start to golden and the onion is soft.

Add chicken stock, cream and dill.

Let simmer for 5 minutes and then season with salt and pepper.

Put the cooked pasta into a serving bowl and add your mushroom sauce.  Mix and serve with shaved parmesan on top.

Happy Halloween & a Green Monster Smoothie

Happy Halloween!!!

Halloween is finally here.  The kids have their costumes, the house is decorated, the treats are bought, now the fun can finally begin.

This year, Zombie's seem to be really popular.  You see them mentioned on billboards, commercials & the oh-so-popular TV shows.  So I thought I'd share with you the music video that my extremely talented brother-in-law, Wes Nelson, created.

Wasn't that a great video?  My kids are obsessed with it.  So are you wondering where this weeks recipe is, yet?  Okay, you asked for it.  Seeing how it's Halloween, I decided to do something that sounded a little scary (although not one bit scary to eat).  Let's make a Green Monster Smoothie.

Green Monster Smoothie

This is a very simple recipe & you can alter the amounts however you like.  This is just the way that I make it.  

• 1c milk
• 1T peanut butter
• 1/2c Greek Gods honey vanilla greek yogurt
• 1 banana
• 3c+ kale greens
• 1c ice cubes

Throw all the ingredients into a blender & pulse.  It seems to work best if you put the ingredients in, in the order I've listed above.  Also, you'll want to pulse the blender instead of just turning it on; otherwise you'll get Green Monster soup.  And don't worry about the taste of the kale.  The other flavors mask it very well.  You could also try using spinach instead; it has a milder taste.  Spinach is just a migraine trigger for me, so I used the kale instead.

French Onion Soup

I love the Fall.  The mountains around here are so beautiful this time of year.  I love having my windows open all day & then snuggling under my down comforter when it's time for bed.  I love the Halloween parties & Trick-or-Treaters.  In fact, the only thing that I don't like about Fall is that it never seems to last long enough.  

I also love the wonderful foods that I start to make once the weather cools down.  I mean, I know I can make any food, any time of the year but who really wants to make a hot soup or a heavy stew when it's 100'F outside.  

This last week I decided to try  making a French Onion soup.  I have always enjoyed eating it at restaurants but I've never tried making it myself.  It definitely is a recipe that needs to be planned way ahead of time but it's really simple.  I just threw my onions into the pot & went about my day (folding laundry, reading a book, vacuuming, reading a book, picking up the toys, reading a book ... you get the idea).  

You can find this recipe at Closet Cooking and check out her photographs, too.  All that melty cheese looks oh-so-yummy.  Hmm, maybe this is what I should make for dinner tonight.

Doesn't this look amazing?  And just imagine, underneath is a delicious bowl of sweet caramelized onions in a hot beef broth. 

I know this looks like a lot of onions but trust me, they will really cook down & you'll be glad you used so many.  **Hint:  They will cook down faster if you put a lid on top**

Here are the onions along with the beef broth & other seasonings.  Only thing left to do is pour it into bowls & top with the cheese.

Quinoa Patties

Quinoa has become the new craze in Superfoods.  What used to be just a side dish can now be found replacing rice in just about any dish.  So why not use it in a veggie burger.  

The first time I tried this recipe, I had a backup plan in mind because I just didn't think it would work out very well.  It just seemed a little too "different."  Well, I couldn't have been more wrong.  These tasted wonderful & were so filling.  My kids love them & they are another recipe where I can hide my kids veggies inside.

I got this recipe from Eating Well, Living Thin.  She also includes a recipe for a Tzatziki sauce but I just used "Some Dudes" fry sauce & it was great.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

When my husband saw me mixing this, I think he got a little nervous.  As much as he wants to eat healthy, I think sometimes he gets a little worries about the foods I make him try.

You'll definitely want to use a measuring scoop to get these in the pan & then flatten them down.  Cook them on medium to medium low so that they cook through before they burn.

Angel Hair with Zucchini and Tomatoes

When I was younger, I used to think that vegetarians were "crazy" for giving up meat.  I always thought that the main dish on your plate had to be the meat & the veggies were just the colorful decoration that mom  made me eat.  Now that I'm older, I've realized that even though I'm not vegetarian, it is nice to have a meal or two, each week, that doesn't have any meat in it.  I've also grow to love the same vegetables that I used to hide in my lap & sneak to the trash when mom wasn't looking.

This recipe is from Gina's Skinny Recipes which is a site that I love to cook from.  I've made quite a few of her recipes & have yet to find one that I didn't like.  I also really like how she includes the nutritional information for each recipe.  

Servings: 4 • Size: divide in 4 equal servings • Old Points: 5 • Points+: 7 pts
Calories: 254.4 • Fat: 5.7 g • Protein: 7.4 g • Carb: 51.0 g • Fiber: 7.8 g • Sugar: 2.6

Lots of onions & garlic.  Yummm!!!

The grocery store was out of fresh parsley so I substituted dried parsley.  It worked but I'm positive that the dish would have tasted even better if I had used the fresh stuff.

Lots of zucchini sticks.  

Doesn't this look wonderful.  I love how bright & colorful it is.

I have her approval.

Tomato Basil Pizza

I was looking at all the food photos I've taken & I realized that I'm getting really far behind. I want to get all these recipes posted but with 3 kids I just don't have the time to type them all out.  So, in an attempt to make things easier, I'm not going to type out the recipe.  I already include the link for the site where I found the recipe so I'll just let you click that link to see how it's made.  I also think it'll help out those bloggers who are making a living by having traffic on their site.  Anyway, on to this weeks recipe.

This pizza turned out wonderful.  It is a little bit more time consuming than if you just made a pepperoni pizza but you wont be disappointed with how it takes.  You can also roast your tomatoes ahead of time if you need to.

Tomato Basil Pizza

I found this recipe on David Lebovitz's site.  The only part that I didn't use was making the crust.  I just didn't have time for that so I bought a pre-made crust from the grocery store.

My tomatoes oiled & seasoned.  I used Roma tomatoes but any smaller ones would work.

The tomatoes are finally roasted.  This took a bit longer than what David Lebovitz says it should.  Probably it's because I used larger tomatoes than he did.  In any case, just watch them until they have cooked down & caramelized.  Also, I removed the visible seeds & juice before I roasted them.

All it needs now is the Mozzarella cheese.  DON'T use the regular blocks of cheese that you would use when grating.  Get the fresh cheese that still has liquid in the package.  It tastes so much better with this pizza.

Baked Mozzarella Sticks

So I LOVE Mozzarella Sticks but I don't love the fat.  These sticks are great because they are baked & you can use low-fat cheese to make them even healthier.  Pair them with my Quick & Easy Marinara Sauce & you've got the perfect snack for any party.  You can even freeze them in large batches for future use.  

Baked Mozzarella Sticks

Servings: 12  Serving Size: 2 pieces  Calories: 86.8  Fat: 4.8g

Protein: 7.4g  Carbs: 3.5g  Fiber: 0.2g  Sugar: 0.2g   Sodium: 168.6  

• 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
• 1 large egg, beaten
• 2T flour
• 5T Italian seasoned breadcrumbs
• 5T Panko crumbs
• 2t parmesan cheese
• 1T dried parsley
• olive oil cooking spray 

    Cut cheese in half to give you 24 pieces.  Place the cheese in the freezer until cheese is frozen.

    In a small bowl, whisk the egg.  Place the flour on another small dish.  In a separate bowl, combine bread crumbs, panko, parmesan cheese & dried parsley.

    Dip the frozen sticks in the flour, shaking off the excess, then into the egg, then coat with the crumbs.

    Repeat this process with the remaining cheese placing them on a tray with wax paper.  Place the cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

     When ready to bake, preheat the oven to 400'F.  Line a baking sheet with aluminum foil & lightly spray with oil.

    Place frozen cheese sticks on the baking sheet.  Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom 3rd of your oven until crisp, about 4-5 minutes.  Turn and bake and additional 4-5 minutes, watching then closely so they don't melt.

Makes 24 pieces

Recipe from Gina's Skinny Recipes

Pasta Primavera

I know this is a horrible photo.  I forgot to take one when I made this dish so I tried to use the one off the website.  Apparently, though, they used a VERY low quality photo.  But I figure a bad photo is better than no photo (in most cases).  Once I make this meal again, I'll take my own photo & replace it but until then, you get the idea.

Pasta Primavera

Servings 6

Total Calories: 198   Total Fat: 5g   Total carbs: 35g   Protein: 5g

• 2c farfalla (bowtie) pasta
• 1-1/2T olive oil
• 1 clove garlic, minced
• 3/4c broccoli florets, chopped
• 1/2c zucchini, sliced thin
• 3/4c carrots, sliced thin
• 1/2c green beans
• 1/4c peas
• 2c ripe tomatoes, chopped
• 2t parsley
• 1T fresh basil, chopped
• 1t thyme
• 1t oregano
• 1/4c reduced-fat parmesan cheese, grated
• salt, black pepper, & red pepper flakes to taste

In a large pot, bring a quart of water to a rolling boil & add a few drops of olive oil into the water (to keep the pasta from sticking).  

Add pasta & cook for about 8-10 mins, or until al dente.  

Meanwhile, heat remaining oil in a large skillet; add in the garlic and let cook for no longer than 1 minute.

Add broccoli, zucchini, carrots, green beans, & peas, stirring often, allowing them to becometender but crispy (about 3mins).  Add tomatoes, parsley, basil, thyme, & oregano.

Simmer for 2 mionutes, until tomatoes become tender but still somewhat firm.  

When the pasta is ready, drain in a colander and set aside in a large bowl. 

Add sauce to the pasta & sprinkle with Parmesan (adding salt, black pepper & red pepper flakes). 

Toss & serve immediately.

Recipe from Extremely-Fit

Veggie Omelet

I LOVE this omelet.  It's light & healthy but still full of flavor.  When I was making it, I was worried that it would be dry since there wasn't any sauce on it but it turns out that it really doesn't need anything added to it.

Veggie Omelet

• cooking spray
• portabello mushroom, slices (I was able to use 1 large mushroom for 3 omelets)
• asparagus spears
• 1 whole egg
• 2 egg whites
• 1T feta cheese crumbles

Spray a large non-stick skillet with cooking spray & heat on medium-high.  

Add the mushrooms & asparagus to the pan.  Cook 3-5 minutes or until slightly soft, then transfer to a plate.

In a bowl or mug, whisk the egg & egg whites, and season with salt & pepper.

Spray the skillet again.

Pour the eggs into the pan & swirl to make a circle.  Arrange the mushrooms, asparagus, & cheese on one half of the eggs.  When the eggs set, use a rubber spatula to carefully fold them over.  Serve.

Recipe from TheFitCook.net

Miso Soup

This soup is perfect for lunch or paired with a stir-fry.  It is extremely easy to make & tastes wonderful.  It does call for tofu & although tofu doesn't have any taste, i wouldn't omit it.  It makes the soup more filling & less like a broth.

Miso Soup

Serves 8

Calories: 107   Total Fat: 3g   Protein: 4g

Carbs: 16g   Chol: 1mg   Sodium: 1,052

• 1/2t dark sesame oil
• 1/3c shallots, finely chopped
• 3T miso
• 1qt (4c) vegetable stock
• 1/4c firm silken tofu, diced
• 3T scallions, sliced for garnish

Heat the sesame oil in a saucepan over medium heat.  Add the shallots and cook until translucent.

Add the miso and mix well.  Add the vegetable stock and bring to a simmer.  Reduce heat to low and simmer for 15 mins.

To serve, ladle into bowls and garnish each serving with tofu and scallions.

If desired, add protein powder just before serving.

Recipe from the P90X nutrition guide

Roasted Root Vegetables

Again, I forgot to photograph this recipe.  It's easy to imagine, though.  Carrots, beets, sweet potatoes & turnips, roasted & sprinkled with herbs.   Yumm.  I like to make these along with the Herb-Roasted Chicken.  It's easy to just cook them in the same pan.

Roasted Root Vegetables

Makes 4 servings

Calories: 66   Protein: 1.5g   Carbs: 15g   Total Fat: 0g   Fiber: 3g

• 2 medium carrots, peeled & halved
• 2 small beets, peeled & quartered
• 2 small sweet potatoes, peeled & quartered
• 1 small turnip, peeled & quartered
• Butter-flavored nonstick cooking spray

Spritz vegetables evenly with cooking spray and place in pan around chicken.  (I sprinkled some of the herbs, from the chicken, onto the vegetables).  Roast along with the chicken.  Test with fork to make sure they are cooked through.

Adapted from TurboFire's nutritional guide.

Restaurant Style Salsa

I LOVE the salsa that they serve at restaurants.  You know the kind, NOT CHUNKY.  I wish that I could find it at the grocery store but all I've been able to find was chunky.  So now I've found a recipe that is so easy to make & it's extremely good & the best part is ...  It's not chunky!

Restaurant Style Salsa

• 1 can whole tomatoes (I think it's a 28oz can.  Its the next size up from the 14oz can).
• 2 14oz cans Rotel diced tomatoes with green chilies (1 original & 1 mild flavored)
• 1/4c onion, diced
• 1 garlic clove, smashed & chopped
• 1 jalapeno, chopped.  Use the whole thing, seeds pulp & all
• 1/4t sugar
• 1/4t salt
• 1/4t cumin
• juice of 1 small lime or 1/2 of a large lime
• 1/2c to 1c cilantro.  This'll add a lot of flavor so I like to use a lot

Put all ingredients into a food processor & pulse until you get your desired consistency.  Don't just let the processor run or you'll turn your salsa into soup.

Allow it to refrigerate for at least a couple hours so that the flavors can marry.

Dish it up & enjoy

Recipe from The Pioneer Woman

Spaghetti Squash Lasagna

It is so rare & wonderful to sit down for dinner & not have any of my 3 kids cry over dinner.  My 1yr old ate 3 large helpings of this lasagna, my 3yr old ate most of his helping & my 6yr old, who is extremely picky, loved it! 

Spaghetti Squash Lasagna

• 2c Marinara Sauce 
• 1 Roasted Spaghetti Squash, shredded
• 1 to 1 1/2c light cottage cheese
• 8t Parmesan cheese, shredded
• 6oz shredded mozzarella cheese

Preheat oven to 375'.

Spray the bottom of a 9x13 baking dish with cooking spray.

Ladle 1/2 the marinara sauce onto the bottom of the dish.  Top with a layer of the spaghetti squash.  Spread evenly.  Next, Spread an even layer of cottage cheese.  Sprinkle 4t of Parmesan cheese an 3oz mozzarella over the cottage cheese.  Add the remaining sauce, Parmesan cheese & mozzarella cheese.  

Cover with foil & bake for about 30 mins or until cheese is melted & the edges are bubbly.  Uncover, and cook about 5 more minutes.

Recipe adapted from Gina's Skinny Recipes

Roasted Spaghetti Squash

I absolutely LOVE spaghetti squash.  By roasting it with nothing more than a little salt & pepper you get this sweet, buttery flavor that goes great in so many dishes or can be eaten right out of the skin.

Roasted Spaghetti Squash

Servings: 6   Size: 1c   Old Points: 0 pts    Points+: 1 pts

Calories: 41.9   Fat: 0.4g   Protein: 1.0g   Carb: 10.0g   Fiber: 2.2g

Sugar: 3.9g   Sodium: 27.9mg

• 1 large, ripe spaghetti squash
• salt & pepper

Cut the squash in half lengthwise, scoop out seeds & fibers with a spoon.  Place on baking sheet, cut side up, & sprinkle with salt & pepper.

Bake at 350' for about an hour or until skin gives a little and the inside is tender.  Remove from the oven & allow to cool for 10 minutes.

Using a fork, scrape out the inside a little at a time; it will separate into spaghetti like strands.  

Place in a serving dish & serve hot.

Quick & Easy Marinara Sauce

I went searching for a Marinara recipe that I could use to replace the store bought stuff.  I figured that any decent recipe would have to simmer all day & ultimately take up a lot of time to make.  I was found this recipe on SkinnyTaste.com (one of my favorite sites).  It is fast & simple to make, very healthy and delicious.  Since the first time I made it, I've refused to go back to any store bought pasta sauce.  From scratch tastes so much better & the fact that it is so quick to make is a big plus.

Quick Marinara Sauce

Servings: 6   Serving Size: 1/2c   Old Points: 1pt   Points+: 1pt

Calories: 51.5   Fat: 0.8   Fiber: 1.1   Protein: 0.1g

• 1t olive oil
• 2 cloves garlic, smashed & chopped
• 28oz can crushed tomatoes
• 1 small bay leaf
• 1t oregano
• 2T fresh basil, chopped
• salt & pepper, to taste

In a medium pot, heat olive oil over medium heat.  Add garlic and saute until golden, being careful not to burn.

Add crushed tomatoes, salt, pepper, oregano & bay leaf.  Stir and reduce heat to low.  Cover and let simmer about 15 - 20 minutes.  remove from heat & add fresh basil.  (don't add the basil til the very end or it'll become bitter).

Recipe from Gina's Skinny Recipes

Lightened up Eggplant Parmesan

I've never tried eggplant before so I can't compare this lightened version to the original Eggplant Parmesan but we really liked this recipe.  The eggplant had a very mild flavor & the texture was similar to a very large mushroom.

Lighter Eggplant Parmesan

Servings: 8 servings \ Time: 60 minutes \ Old Points: 6 pts \ Points+: 8pts

Calories: 265.3 \ Fat: 12.4g \ Protein: 14.1g \ Carbs: 35.4g \ Fiber: 4.4g

• 1 large eggplant (2 lbs)
• 1 tbsp olive oil
• 12 oz fat free ricotta
• 1/4 cup + 2 tbsp  Romano
• 1/4 cup fresh parsley, chopped
• 1 medium egg
• 2 cups reduced fat mozzarella
• 3 cups homemade tomato sauce
• salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.

Recipe from Gina's Skinny Recipes

Baked Potato Soup

This recipe was not one we cared for but I think that's only because we don't like cauliflower.   It's pureed baked potato soup but 1/2 the potatoes are substituted for cauliflower so that it's less starchy.

I made this in my crockpot so that it would cook while I
 watched conference. I skipped the 1st steps & just combined the potatoes, cauliflower & chicken broth to cook for 3hrs.  Then I follow the recipe as written.

A side note: My 1 year old loved it & ate 3 helpings!

You can find this recipe at Gina's Skinny Recipe's

Low Fat Alfredo Sauce

This is a really good basic Alfredo Sauce.  We've also added mushrooms, chicken or squash depending on our mood.

This is with mushrooms & Parmesan cheese

• 1T Butter
• 1/4c Flour
• 1t Salt
• 1 pinch Nutmeg
• 1/4t Pepper
• 3C Skim Milk
• 1T Chopped Parsley
• 1t Minced Garlic

Heat butter over med-high until melted.  Add flour; stirring for 1 minute.  Whisk in milk, salt, pepper, nutmeg, garlic & parsley.

Bring to a boil; whisking.  Reduce heat & simmer; stir occasionally for 5 minutes or until thickened.

Toss with Parmesan cheese & noodles.


Recipe from Verna Gammon

Raw Oatmeal

This recipe is one of my kids favorite foods to eat.  My 1 & 2yr olds especially love eating it for breakfast.  I love how healthy it is.  You can substitute Quaker oats but they don't absorb the liquid as well & they don't get as tender.  You can find regular rolled oats at a normal grocery store in the food storage area.

When you first mix everything, it'll be pretty runny

After it has sat overnight, most of the juice will be absorbed

6c Raw Rolled Oats
1/2c Raisins
1/2c Freeze dried fruit
Coconut Juice, enough to cover (Walmart sells it with the Asian food in the soda can size.  I use 4 of these)
1/2c grated Zucchini (optional, you won't even notice it's there but the the kids will get their veggies)
1T, heaping  Cinnamon
1t salt (do not omit)

Mix all ingredients & store in refrigerator over night.  Serve cold, with or without a little honey.

Recipe was adapted from one by Travis Stockwell

Cheesy Zucchini Enchiladas

I forgot to take the picture before we started eating but this is what the finished dish looked like

 

This is what the filling looks like.

Cheesy Zucchini Enchiladas

Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts 
Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g   

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

Enchiladas:

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese
• 4 Large Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Addchipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  

Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish. 

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

Recipe from "Gina's Skinny Recipes"