Monday, April 19, 2010

Hooray! Hooray! It's A Fabu Blog Giveaway!

Well, here I am. I'm finally done birthday partying with the Hubby after a lovely weekend. Whew! Thank goodness that's over with! Can you believe that I HAD to indulge in some chocolate birthday cake...TWICE?! I know! THE HORROR! Right?

Anywho, today I am back to the normal grind and as I promised last week, I'm announcing my latest blog giveaway right here...right now! Whoo hoo! Free stuff! God Bless America!

So, here's the deal. You all know that I am a foodie, right? And you all know that said foodie-ness has put me on a never ending quest for a smaller ass which has led me to be a Weight Watchers member for...oh, I don't know...the last hinty bazillion years or so, right?

Well, to help my quest along (and yours), I've decided to turn my regular old Wednesday posts into WEIGHT LOSS RECIPE WEDNESDAYS! That means that every Wednesday, I will post a healthy, YUMMY recipe for y'all to try. Of course, I will only post recipes that I try in advance AND that I think are delish. That means you will be guaranteed a healthy recipe every week that doesn't taste like ass! How lucky are you?

Now to get us all in the mood to cook great foods for ourselves and take control of what we eat, I'm giving away four Rachael Ray cookbooks!

Two of these:

And two of these:

FYI? I just happen to own a set of these cookbooks myself and I LOVE them because they have easy recipes that utilize easy to find ingredients that won't break the bank. Trust me. They are awesome!

So, if you'd like to enter the give-away (Pretty please, with chocolate on top!) , all you have to do is leave me your best healthy recipe in the comment section of this post.

That's it! That's all you have to do!

Share a recipe with the class and you are automatically entered to win ONE of these great cookbooks! Think of what a great resource of recipes that we'll be able to share with each other!

To get this party started, I'm going to share the first recipe with you. It's a recipe for Low Fat Banana Creamy Pie! AND IT IS YUMMY!

Low Fat Banana Creamy Pie:

1 1/2 cups cold skim milk
1 package sugar free INSTANT vanilla pudding
1 8 oz. carton light Cool Whip
18 low fat cinnamon graham cracker SQUARES (about 2 1/2" X 2 1/2")
2 medium bananas, sliced

In a bowl, whisk milk and pudding mix for about 3 minutes. Let stand until thickened (a few minutes). Fold in half of the Cool Whip. Place 9 graham cracker squares in an ungreased 8 inch cake pan (square). Top with half of the pudding mix. Top pudding mix with half of the bananas. Repeat layers one more time. Spread remaining Cool Whip over top of dessert. Cover and refrigerate overnight before serving. Makes NINE servings.

And just to prove to you that this recipe is tried and true, I present my recipe guinea pigs, THE HUBBY AND MY BUD---LOU, indulging in a creamy slice of this banana goodness:

Yes. They do have their arms intertwined. And, NO. I have no freakin idea why....

Here, I told them to react to how DELICIOUS the dessert was. Instead, I got the "we're waiting for the short bus" pose....Seriously, guys? WTF is that?

And finally, here's Lou...telling you just how yummy this dessert is:

Can you say, HAM?!

So, that's the deal, my friends! Just leave your favorite healthy recipe in the comment section of this blog post and you'll be entered to win one of these fabulous Rachael Ray cookbooks! Whoo hoo!

But remember this. The four winners will be chosen at random and announced on Monday, May 3rd! That means you have TWO weeks to enter.

So, get cracking and get cooking!


Ozcanbyrnes said...

OK so depending on what you believe, this may or may not be healthy. I myself think that avocado is a good fat and therefore is very healthy. It's a very very quick recipe that you can whip up in 2 minutes when you need a dip for a party.

Avocado Lime dip:
1 avocado
1 T lime juice
1 or 2 scallions, chopped fine.

Scoop out the avo, add the juice & chopped scallions, stir & serve.

So easy and so delicious! Serve it with carrot & celery sticks to be extra healthy (or it is also good with crackers or corn chips - but I only know that based on what other people tell me - ahem)

Lisa said...

Great Idea!

This is from the WW website and I have been making it for years - its great! I just realized I may have cut off the last few sentances when I printed this recipe off originally b/c I never froze it for 4 hours!

Chocolate Chip Peanut Butter Pie

1/2 cup(s) reduced-fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 Tbsp fresh lemon juice
1 cup(s) lite whipped topping, thawed if frozen
5 Tbsp mini chocolate chips, divided
6 oz pie crust

In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.

Spoon peanut butter mixture into prepared pie crust and smooth top. Chop remaining tablespoon of chocolate chips; sprinkle over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Yields 1 piece per serving.

Kyle Gershman said...

High Fiber Dirty Rice
1 pound 93/7 (or leaner) ground beef
2 cups instant brown rice
1 can black beans (or of your choosing)
1 can red beans (or of your choosing)
1 tbs Olive Oil (optional)
1 packet Taco Seasoning

Brown ground beef in Olive Oil (optional really), drain, mix with Taco Seasoning and set aside.

If you used a 2 1/2 qt saucepan to brown beef, you can do all in same container.

Prepare instant brown rice per directions. Return beans and meat at end to heat through. You may need to add back about 1/2 cup water and simmer until absorbed.

I created this recipe just last night...turned out tasty.

Amanda said...

Pumpkin Custard (fancy-talk for crustless pumpkin pie)

1 15 oz. can pumpkin puree
2 tsp pumpkin pie spice
4 eggs (or 1 cup egg substitute)
1 cup nonfat milk
1/4 cup Splenda (or 1/4 cup sugar)
Nonstick cooking spray

Preheat oven to 350. Spray 9" pie dish (deep is better) with nonstick spray. Place into pan containing enough water to come halfway up the side of the pie dish. Set aside.

Put the first five ingredients into a bowl and mix with a hand mixer until well combined. Or you can dump them in a blender and pulse them until combined. Or use your food processor. Whatever. Just mix the hell out of them. Then pour the mixture into the pie plate and place the entire assembly gently into the oven on the middle rack.

Bake for one hour or until the center is set. Serves well warm or cold. Serves 8.

With the first set of ingredients (non-parenthetical) it's 101 calories per serving prior to dumping any topping on it. With the second set of ingredients it's 120 calories per serving prior to same. Either way, it freaking rocks.

I prefer it on the second day after refrigeration with a dollop (giant glob) of Cool Whip on top... but I don't get to have it that way too often because the pigs with whom I reside tend to eat it all on the first day out.

Jen said...

Am in! Don't have big orange book!!

Morroccan turkey ham tagine

serves 4. 7 points per serving

1 lb turkey ham trimmed cut into 3/4 inch cubes
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp Ginger
1/2 tsp olive oil
1 garlic clove chopped
2 c. Low sodium beef broth
1 of sweet potato cut into 3/4" cubes
1 lg white onion cut into 3/4" cubes
1 strip lemon zest ( squeeze a little lemon juice)
1 1/2 c water
1 c couscous
1/1 tsp ground coriander
1/8 tsp ground tumeric ( optional)
2 Tbsp chopped fresh cilantro

combine turkey ham curry powder cinnamon and Ginger in. Bowl and toss to coat.
Heat oil in nonstick pan over medium heat. Add garlic and cook stirring until fragrant. Add turkey ham and cook until lightly browned. Add broth scapi g the brown bits from the bottom of the pan. Bring to a boil and stir in sweet potato onion and lemon. Cover and reduce heat and simmer stirring after 20 minutes until sweet potato and onion are tender about 30 minutes total time.

To make couscous: bring water to boil in small sauce pan. Remove pot from heat and stir inthe couscous coriander tumeric. cover and set aside to steep for at least 5 minutes. Stir in cilantro. Spoon the couscous onto platter making a well in the center and mound the tagine in the well.

Seems like alot but it is soooo good!

charm73 said...

Spicy Meatballs

1 box Extra Lean meatballs (or chicken meatballs)(or make your own)
1 bottle Chili Sauce
1 package taco seasoning
1 small can Green chilis

Mix all ingredients together and either put in your slowcooker on low all day or covered in the oven for 2 hours....

eat them on rice, veggies, pasta, or yummy chewy buns....

Sally said...

I agree with you! I love avocado and think that it is a healthy fat, as well. YUM! Thanks for playing!


Sally said...

My Hubby LOVES peanut butter! He'll thank you for this one!! Thanks for playing ;)


Sally said...


Ooooh! You created your own recipe! Sounds delish! FYI? My husband can't even boil water! Thanks for playing, dude!


Sally said...

Amanda---I HEART pumpkin! Great choice!

Jen---Sounds exotic! Definitely going to try this!

Charm73---I LOVE, LOVE, LOVE quick and easy meals, especially with my schedule!

Thanks for playing, Peeps!

Dana said...

I love quinoa and this one has no added fat. This is a great quick lunch for me.

1 cup of prepared quinoa
juice of a lemon
1 tsp of lemon zest
2 T of chopped fresh cilantro (more if you like cilantro)
1 15 oz can of rinsed/drained black beans
1 can drained canned tomatoes (I use Rotel tomatoes since I like the added spice)

Mix all together and serve at room temp. Also good cold.

Anonymous said...

Veg Menudo. This is seriously my fav!!

2 cans of hominy (undrained)
1 bag of frozen lima beans (16oz I think)
1 bag of frozen black-eyed peas (16oz)
1 bag of frozen corn (16oz)
2 large onions
3 cloves of garlic
1 large can of tomatoes (crushed)
1/4 to 1/2 bag of menudo spices (sold in your Mexican food aisle)
hot chiles to taste
8 cups of the veggie stock (or water if you boost the seasonings)

1. Saute the onions/chiles in the manner you like. I just chop them
in the food processor (they come out very moist) with several
hot chiles, dump them in a large FarberWare pot and start "frying"
them. When they start to stick, add the liquid of your choice (I
use red wine) and scrape all the stuff off the bottom of the pan.
Add the menudo seasonings and garlic. Let everything stick again.
This time "deglaze" the pot by adding the tomatoes (crushed with
the juice) and scraping the bottom of the pot.

2. Add all the other ingredients and stir well. This is a "to your
taste dish", so you should check and adjust the seasonings. This
can be somewhat of a issue if you've never had menudo. The soup should
should be spicy, but the taste of the hominy should come through.
Add whatever it takes to make it taste good to you (salt, pepper,
hot pepper, more menudo seasoning, etc.).

3. Simmer until everythings cooked (about 20-30 min).

4. Serve the menudo with finely chopped raw onion, dried hot peppers,
a jar of oregano, and small wedges of lemon. (You may not need the
lemon. Traditionally, I think its used to cut the "fat" of the tripe).
You add as much of the condiments as you like (oregano is a
predominant seasoning in menudo) and serve the soup in a large bowl
with hot tortillas on the side. I like to dip the tortillas in the
soup / or spoon some of the broth and veggies into a bit of tortilla
and eat it.

Shannon said...

I'm a sucker for cookbooks, and also I just found this blog and like it so much! I love your sassiness and I am a used-to-be weightwatcher who has fallen off the band wagon, but they have WW at work so I should just go, right??

So these lettuce wraps are fantastic (got them from College Cooking by Megan & Jill Carle - and I crave them now and then! If you want to make it vegetarian you could leave out the chicken and add extra mushrooms or zucchini.

1/2 cup low-sodium soy sauce (must have for any kitchen)
2/3 cup lime juice
2 tablespoons brown sugar
1 tablespoon chili paste (start with a little and taste it to decide how hot you like it - no more than 1 tbsp for me for sure, though!)

1/2 pound boneless, skinless chicken breast
1 onion
2 cloves garlic
2 small zucchini (about 1 pound)
1 pound fresh mushrooms
1 (8-ounce) can bamboo shoots
1 cucumber
1/2 red pepper
1 head iceberg or butter lettuce
1 teaspoon ground ginger
1/2 cup chopped peanuts

To make the sauce: Place the soy sauce, lime juice, brown sugar, and chili paste in a small bowl and stir until combined.

To make the wraps: Cut the chicken into 3- or 4-inch pieces. Coat a large saute pan with cooking spray and add the chicken. Cook over medium-high heat, turning occasionally, for 10 minutes, or until the chicken is cooked through. Remove the chicken from the pan, let cool, and cut into 1/4-inch cubes.

Meanwhile, peel the onion and chop into 1/4-inch pieces. Peel & finely chop the garlic. Trim the zucchini and mushrooms, discarding the ends, and dice into 1/4 inch pieces. Drain the bamboo shoots and cut into 1/4 inch pieces. Peel the cucumber, cut into matchstick-size pieces (about 1/8 by 1/8 by 2 inches) , and set aside for the garnish. Remove and discard the stem and seeds from the red pepper, cut into very thin slices, and set aside for the garnish. Separate the lettuce leaves from the head, wash, and let dry on paper towels. Place the lettuce, cucumber, and red pepper on a plate, cover with plastic wrap, and refrigerate until ready to serve.
Coat the saute pan with more cooking spray and add the onion and garlic. Cook over medium-high heat, stirring occasionally, for 10 minutes, or until the onion is translucent. Add the zucchini and mushrooms, cover and cook over medium high heat for 5 minutes. Add the chicken, bamboo shoots, ginger, and half of the sauce and cook, uncovered for 2 to 3 minutes, until most of the liquid is absorbed.

To assemble, place some of the filling inside a lettuce leaf. Arrange some of the cucumber and red pepper over the filling. Sprinkle with some of the chopped peanuts, drizzle with the sauce, and wrap up like a burrito. Delish! You'll be craving more and it's a low-calorie meal! : )

Jessie said...

Very simple easy one. I was thinking of maybe adding almonds and some kind of dried fruit to them. Got this one from a friend @ work. I'm still undecided just how healthy it actually is. Let's just say it's a healthier version and pretty tasty too :-)

Kashi GoLean rice crispy treat immitation bars lol


6 cups of Kashi Golean Cereal
4 TBSP light butter
1 bag marshmallows

Melt marshmallows and butter in a sauce pan over medium until melted smooth. Stir in cereal. Spread and press into a rectangular cake pan. Let cool, but do not refrigerate. Makes 18 ~2" squares.

Number of Servings: 18

Fallon said...

Mmmm, these lasagna slices are HUGE!

12 item egg roll wrapper(s)
1 1/2 cup fat-free ricotta cheese
2 cup canned tomato sauce
2 serving (1/2 cup) Kirkland Egg Starts or other liquid egg substitute
8 oz part-skim mozzarella cheese
1 medium onion(s)
3 Tbsp minced garlic
1 cup mushroom(s)
3 cup spinach
1 eggplant
1 medium zucchini

Saute the mushrooms. Mix garlic with the tomato sauce. Mix egg substitute with ricotta cheese. Grease a 9x13 baking pan and lay down an initial layer of egg roll wrapper. Layer remaining ingredients in the following order: tomato sauce/garlic mix, egg mixture, onions, mushrooms, spinach, eggplant, cheese, egg roll wrapper, repeat. Make sure you end on an egg roll wrapper, top with cheese, and bake at 375F until top is browned. When finished, allow to cool for five to ten minutes, then slice into eight pieces and serve.

Yay for cookbooks!

Cheryl said...

I have a couple of favorite healthy recipes that I love. Here is my favorite.

Halibut with tomato basil salsa

2 tomatoes, diced
2 tablespoons fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 tablespoon minced garlic
2 teaspoons extra-virgin olive oil
4 halibut fillets, each 4 ounces


Preheat the oven to 350 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

In a small bowl, combine the tomato, basil, oregano and garlic. Add the olive oil and mix well.

Arrange the halibut fillets in the baking pan. Spoon the tomato mixture over the fish. Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, about 10 to 15 minutes.

You will not believe the awesome flavors of this dish. I just feel healthier looking at it. My kids beg for this dish and they are declared fish haters. LOL

Elaine said...

My best healthy recipe is substituting spaghetti squash for spaghetti and substituting mashed cauliflower for potatoes.

Enter to win a vintage button-down shirt!
clothed much, a modest fashion blog

Shannon said...

I'm not big on fish, but I know it's good for me and my family, so I try to make it a couple times a month at least. This is my favorite way to prepare it. Simple and definitely yummy.

Basil Tilapia

2 frozen tilapia fillets (or however many for as many people you're cooking for)
garlic salt
dried basil

Rinse tilapia in cold water. Pat mostly dry. In a pan heat up EVOO. Sprinkle garlic salt and basil on one side of the fish. Place seasoned side down in the oil. After you have done this with all the fillets then sprinkle seasonings on the side facing up. Turn when the edges are white. Cook until the fish is flaky.

I usually serve these with rice or roasted potatoes and veggies and salad.

Cassie said...

Southwestern Bean Burger Wraps

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

* 1 pound 94%-lean ground turkey
* Scant 1 can refried beans
* 1/2 cup chopped fresh cilantro
* 1 tablespoon chopped pickled jalapenos
* 1 avocado, peeled, pitted and sliced
* 1/2 cup prepared salsa
* 8 whole-wheat tortillas, warmed (see Tip)
* 2 cups shredded romaine lettuce
* 1/2 cup shredded pepper Jack cheese
* 1 lime, cut into 8 wedges


1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Gently combine ground turkey, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into eight 5-by-1.5-inch oblong patties and place on the prepared pan.
3. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.
4. Place tortillas on a clean work surface. Layer each with the guacamole and salsa then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

Nupur said...

My best healthy recipe: Avocado spread.
Mash 2 avocados, mix with 1 tsp. lemon juice, salt to taste, 1 tbsp. minced onion and 1 chopped fresh tomato and use as a sandwich spread. Full of healthy fats!

Lauren Marsh said...

Mustard and Brown Sugar Salmon

4 salmon filets
1/2 c. light mayo
1 Tbsp Italian herb seasoning
1/4 c brown sugar
2 Tbsp spicy brown mustard
1/4 tsp curry powder

Mix the last 5 ingredients and spread over the salmon. Bake or broil in oven!

It's also good to make extra sauce for dipping! Yummy way to get those Omegas!

Amy's Stocking Stuffers said...

I hope this counts as a healthy recipe! I can't wait to look through all the comments to this post!

Slow Cooker Chicken and Beans

3 or 4 boneless skinless chicken breasts
1 can Great Northern Beans
1/2 cup chopped carrot
1/2 cup chopped celery
1 tsp Italian seasoning
1/2 tsp salt (optional if you're doing low salt)
1/2 tsp pepper
2/3 cup fat-free Italian dressing (divided)

Directions: In a measuring cup or small bowl, mix Italian dressing, Italian seasoning, salt, and pepper. Set aside.

Rinse and drain can of beans. Place beans, carrots, and celery in bottom of slow cooker. Pour half of the Italian dressing mixture over vegetables and stir well to coat.

Lay chicken breasts on top of vegetables and pour the rest of dressing mixture over them.

Cook on high setting for four hours.

(Could also be made more healthy by using homemade Italian dressing to taste)

Lynsy said...

My favorite low fat recipe is quacemole with less avocado and more peas...

10-ounce pack of frozen peas
1/2 small ripe avocado
1/2 cup cilantro
1/2 ripe tomato, chopped
1/3 cup chopped onion (optional)
Fresh lime juice

Cook peas according to package instructions. Empty into a colander, drain and rinse with cold water. Place peas, avocado and cilantro in a blender and blend to desired consistency. Spoon into a bowl with chopped tomato and onion. Add a squeeze of lime juice, stir and serve.

Domestic Diva said...

Our favorite healthy snacks:
Banana: Peel and eat.
Apple: remove sticker, wash, and eat.

Seriously, we're all about simple foods these days. That said, I'd like to spice up my repertoire a bit. These sound great!

sandovalita said...

okay! ive been doing this instead of good ole slurpee's and I love them!

Yogurt : 1 cup
Orange Juice (non sweetened): 1 cup
Almond Tofu : 1/2 cup
Fiber: 2 tbsp (flaxseed,granola or oat meal)
Frozen or Fresh Fruit : 2 cups


1. Put all ingredients into a blender.

2. Blend until smooth.

quick and easy=]

ohhhfire said...

my favorite healthy recipe is homemade soup!

i change it up a little each time, but one of my fav combo's is:

fill a soup pot 3/4 of the way full with water, throw in some bullion cubes and whatever spices you would like (i like to add a bay leaf)

then add cooked stew meat
navy beans and
green beans

let simmer till meat is extra tender and enjoy! put in as much or as little of each ingredient as you like and add anything you want!

The Berry Clan said...

Black Bean Enchiladas
* 2 tablespoons olive oil
* 2 teaspoons ground cumin
* 1/4 cup flour
* 1/4 cup tomato paste
* 1 (14 1/2 ounce) can reduced-sodium vegetable broth
* salt
* pepper
* cayenne
* 3 cups monterey jack pepper cheese, grated
* 1 (15 ounce) can black beans
* 10 ounces frozen spinach, thawed and squeezed dry
* 10 ounces frozen corn kernels, thawed
* 1 chopped jalapeno (optional)
* 6 scallions, chopped green and white parts separated
* 16 low-fat corn tortillas

To make sauce: In a med saucepan, heat oil over med heat.
Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.Season with salt, pepper and cayenne, set aside.

To make filling: In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.

Preheat oven to 400 degrees.
Spray 2 8 inch square baking dishes with vegetable spray; set aside.

Stack tortillas on a damp dish towel; and microwave on high for 1 minute (you can also wrap in foil and heat in oven for 5 to 10 minutes).
Top each tortilla with 1/3 cup of filling and roll tightly.
Arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.

Bake, uncovered until hot and bubbly, 15 to 20 minutes.
Cool 5 minutes and serve garnished with scallion (green parts).

To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
Can be frozen for up to 2 months.
To bake from frozen: Thaw sauce in refrigerator overnight.
Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
Cool 5 minutes before serving.

We're the Jones' said...

Curried Zucchini Soup

2 pounds of zucchini, sliced (about 4)
5 green onions, chopped
4 cups chicken broth
1-2 tablespoons butter or margarine (optional)
1 1/2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

In a large saucepan, combine all ingrediants. Simmer, covered, until zucchini is soft (about 15 minutes). Puree in SMALL batches in a blender on low speed; return to pan and heat through.

Anne said...

My friend makes this for her school aged kids, but she also keeps this healthy snack for everyone to keep on hand.

Mix together:
1/2 c. honey
1/2 c. peanut butter (I've used soy nut butter too -- I'm sure any would work)
1 c. dry powdered milk
1 c. ground oats (use coffee grinder or blender)

It says to roll into tiny balls, but I roll into long snakes and then chop; it is WAY faster unless you want to make a long project out of it.

I've been getting more into cooking and I would love this!
annemolino at hotmail dot com

Anonymous said...

Roasted asparagus with Parm Cheese

1 lb (bunch) asparagus, ends trimmed
1 tsp olive oil
Kosher salt to taste
Pepper to taste
1/2 tsp Onion powder
1/4 cup grated parm cheese

Preheat oven to 415

Toss asparagus with olive oil, salt, pepper and onion powder. Lay them flat on a cookie sheet (I use a silicon non-stick liner underneath so that they don't stick b/c one tsp of olive oil is not all that much grease on the pan...). Roast asparagus for about 10 minutes (check to make sure they are tender). Then shove all the asparagus close together on the cookie sheet and sprinkle the cheese. Cook for about one more minute just to let the cheese melt. Take out of the oven, quickly toss and then enjoy the crap out of these crack like veggies!
-Erin (

you da mom! said...

This isn't a heavy stew and is good all year round...I especially love it in the summer time! So good, easy and healthy!

* 1 pound ground lean turkey
* 1/2 teaspoon Chinese five spice (see notes)
* 1/2 teaspoon hot chili flakes
* 1/2 teaspoon salt
* 2 tablespoons all-purpose flour
* 1 tablespoon vegetable oil
* 2 cloves garlic, peeled and minced
* 1 tablespoon grated fresh ginger
* 1 can (13 1/2 oz.) coconut milk
* 1 can (14 1/2 oz.) fat-skimmed chicken broth
* 1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
* 1 can (14 oz.) baby corn, drained
* 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
* 1/4 cup drained canned sliced water chestnuts
* 1/4 cup thinly sliced green onions
* 1 tablespoon lime juice
* 3 tablespoons chopped fresh cilantro leaves

In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.

Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.

Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes.

Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

Sarah said...

This is such a freaking awesome idea! All of these recipes look fabulous!

Well, here's one of my husband's and my favorite meals...

Taco Dip

In a pie plate layer the following.

1 can of drained black beans
1 1/2 C corn
1 can of diced tomatoes (drained)
1 lb of ground beef with taco seasoning
Top it off with your favorite cheese on top and put it in the oven at 350 degrees until the cheese is melted. Serve right away.

***Sometimes I mix in some spicy salsa to give it a little kick
Anyone who likes Mexican loves this recipe.

charisma said...

This is one of my favorite recipes from Moosewood Restaurant. I love rice pudding. It serves 6 to 8 friends.

3 cups cooked brown rice
2 ¼ cups half-and-half (light cream) or milk
5 eggs
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup honey or maple syrup
2 tablespoons grated orange peel (the peel of 1 orange)
⅔ cup raisins or currants
2 medium apples, cored and finely chopped (optional)

freshly whipped cream (optional)

Butter a deep casseroled dish and set aside. Preheat the oven to 325 degrees.

In a blender or mixing bowl combine the half-and-half, eggs. vanilla, spices, and honey. In a large bowl thoroughly mix the rice, egg mixture, grated orange peel, raisins, and chopped apples.

Pour the pudding into the casserole dish and bake uncovered for an hour, until the custard is set and the pudding begins to brown lightly at the edges. Stir the pudding thoroughly at 20-minute intervals while it is baking and add a small amount of milk if it becomes too dry.

Serve Creamy Rice Pudding hot from the oven or chill it and serve it cold later. A dollop of fresh whipped cream adds the perfect finishing touch to each serving.

Copyright © 1987 by Moosewood, Inc.; Ten Speed Press. publisher.

Felicity Steers said...

This one is super easy and really yummy.

Boil 4 cups rice and put 1 1/2 cups whie rice and 2 heaping tablespoons of minced garlic in. Simmer until tender.

Brown 1 lb ground hamburger in large skillet, season with pepper and beef boullion.

Pour one can of black beans and rice in with meat.

See? It's that easy! Black beans have high amounts of antioxidants and my 1 1/2 yr old son loves it!

Rachel C said...

How about broccoli with almonds?!? This is from Taste of Home and is yummy :)
* 1-1/2 pounds fresh broccoli, cut into spears
* 1 cup water
* 1 teaspoon chicken bouillon granules
* 1/4 cup sliced almonds
* 3 tablespoon stick margarine
* 1/2 cup finely chopped onion
* 1 teaspoon salt


* In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, saute almonds in margarine until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

Yellen said...

As a grad student, I'm constantly trying to eat on the cheap and on the quick, so this is one of my favorite easy dinners to make:

The Tasty, Delicious Broccoli Baked Potato:

Bake one potato (I get lazy and make mine in the microwave- poke holes in it with a fork and cook for 5 minutes at a time, turning, until finished)

Steam half a stalk of broccoli (or sub broccoli for squash and zucchini)I like to steam mine with lemon verbena

Stuff baked potato with steamed broccoli, a few tablespoons of cheese, and some butter. Delish! I also really like to put ranch dressing in my potatoes.

JenniferB said...

I love this recipe- it's VERY easy to make and tasty too. Healthy- you bet

White chicken chili
1 can of chicken broth
2 cans of tyson chicken cubed
2 cans of northern beans
1 jar of salsa
1 8 oz package of monterey jack cheese
1 8 oz package of pepper jack cheese

Add all ingredients to medium saucepan on med high until hot. Serve with tostitos.

Anonymous said...

Great giveaway idea! Rachael Ray is great. Here's my recipe (found in bon appetit):

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Set oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in circles in bottom of 1 pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 tsp oil. Sprinkle with 1/6 of cheese mixture. Repeat. Top with 1/6 of potatoes. Drizzle with 1 tsp oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat in second pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
Cut each torte into wedges & sprinkle with 1/4 cup of green onions.

You can also see it on epicurious:

- Ashley
cran.berries (at)

Anonymous said...

I like to make Turkey Chili, all the ingredients are freezer- or pantry-storable:


o 1 pound ground turkey

o 1/2 cup chopped onion

o 1 16 oz. can pinto beans, drained and rinsed

o 1 16 oz. can kidney beans, drained and rinsed

o 1 28 oz. can chopped stewed tomatoes

o 1 tablespoon chili powder

o 1 tablespoon cumin powder

o 1/2 cup salsa

1. In a large pot, brown turkey with chopped onion.

2. Add beans, tomatoes, garlic, chili powder, cumin, and salsa to turkey mixture. Cook until hot.

3. Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.

Makes 4 servings.

Thanks for the chance to win!


ejm6x (at) yahoo (dot) com

dyylannn said...

1 ripe banana 3/4 cup pineapple juice 1/2 cup low-fat vanilla yogurt 1/2 cup strawberries, rinsed

Peel and slice banana. Place all ingredients in blender and blend until smooth, and then serve.

Van said...

Here's a recipe for a delicious apple treat. I'm not sure of the exact measurements so you'll just have to eyeball it.

chopped apples in bit sized pieces
chopped celery
sour cream

All you have to do is mix all of the ingredients together and enjoy.


Emily Taylor said...

Favorite healthy appetizer.

Sliced red bell pepper
Laughing cow cheese
pistachio nuts

Spread cheese on peppers and top with pistachios (chopped or whole). Thats it. It will burst in your mouth. MMM.

Anonymous said...

Here's a link to the recipe on my blog:

It's Honey and Nut Salmon, and it's SOOOO delicious!

Anonymous said...

Upside-Down Pineapple Crush

PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*

Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!

One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip

In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well. Pour into a medium serving dish (a large pie pan works well). Refrigerate for at least 1 hour, or until ready to serve.

Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!


aluttrell at cox dot net

Karen Prescher said...

See Also

Fat Free Chocolate Cupcakes

Makes 12 cupcakes.

* 1 1/2 cups all purpose flour
* 3/4 cup white sugar or sugar substitute
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2/3 cup fat-free plain yogurt
* 1/2 cup skim milk
* 4 egg whites
* 1 teaspoon vanilla extract


Preheat oven to 400 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line a 12-cup muffin tin with cupcake papers or spray with nonstick zero-calorie spray, fill each cup 2/3 full with batter. Bake 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean.

Cindy said...

I love taco soup and you can put whatever you like in it but I substitute ground beef with ground lean turkey. You could also add onions, peppers, cumin, chili powder, Ranch mix, kidney or pinto beans. Or fatten it up with sour cream or cheese.

1/2 lb extra lean ground turkey
1 (15 ounce) cans chili beans
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn
1 16oz can tomatoes with green chilis -- undrained
1 1/2 cups water
1 (1 1/4 ounce) package taco seasoning

Anonymous said...

The easiest, healthiest dinner recipe you can imagine: cover boneless, skinless chicken breasts with one jar of salsa - mild or medium, your choice - cover and bake at 325 for 1 hour. Better yet; set it up in the crockpot in the morning, and add one sliced onion and 2 sliced peppers before you pour the salsa. Cook away for 6-8 hours, and voila! Instant dinner - serve with brown rice and a steamed veggie, and it's delicious! It's a favorite at our house... [and I should know - I'm currently down 144.6 lbs on Weight Watchers and I'm only 1.6 lbs from GOAL! This recipe really works for me!)

Geosomin said...

I'm in...I don't have either book, so I'd be pumped to have one...

Here's my fave healthy recipe:

Vietnamese salad/rice wraps

5 rice wraps
~2c cooked rice noodles (vermacelli)
1/2 c cucumber diced small
1/2 carrots sliced thin and boiled ofr a few minutes (al dente)
1/4c epper sliced thin
1/2c sprouts
1/2 c diced avacado (or cooked chicken, or a shrimp if you're not vegetarian)

Cook rice noodles in water according to package and drain very well.
Soak rice wrap in water for about 15 seconds until it turns transparent. Lay on a clean tea towel and put a bout a large egg size worth of noodles and a little bit of each of the rest all into the centre of the wrap and roll it up so it looks like a big cabbage roll sort of thing.

Make a dip sauce with 1/2c soya sauce, 1/8c lime juice, 1/4 c rice vinegar, 1 T oil, some cayenne pepper flakes and a bit of chinese 5 spice. Mix it all and let sit a bit.
Dip the rice wraps in the sauce. Consume and make groany noises.

nfmgirl said...

I have a bean dip recipe that is good on its own with chips, or in a burrito or various mexican dishes:

Smoky Black Bean Dip
Serves 4, but can be easily doubled.

1 15-oz can of drained, rinsed black beans
4 large garlic cloves, minced to a paste with a dash of salt
1/4-1/2 tsp ground chipotle pepper (adjust to taste for heat)*
1 tbs fresh lime juice
1 tbs white vinegar or white wine vinegar
1/4 tsp ground cumin
2 tsp ground chili powder
2 tbs soy cream cheese (I used regular light cream cheese)

Baked corn chips for dipping

Add all the ingredients to a food processor and blend until smooth. You can serve it at room temp, or you can nuke it for a few minutes (makes it even better!)

'Drea said...

I love this recipe and it doesn't take a lot of time to put together:

Healthy Veggie Quiche Recipe

1 store-bought frozen pastry shell, such as Wholly Wholesome brand
2 1/2 teaspoons olive oil, divided
2 shallots, peeled and thinly sliced
1 (5-ounce) package prewashed fresh baby spinach
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 (4-ounce) package assorted mushrooms
2/3 cup freshly grated Parmesan (about 3 ounces), divided
1 cup plain soy milk
1 large egg
3 large egg whites

1. Preheat oven to 375°. Bake pastry shell for 10–12 minutes or until browned. Remove shell from oven, and set aside. Leave oven on.

2. Heat 1 1/4 teaspoons oil over medium heat in a large nonstick skillet; add shallots. Add spinach, and cook 2–3 minutes or until wilted. Add 1/4 teaspoon salt and a dash of pepper. Transfer to a plate; set aside

3. Using the same pan, heat remaining oil, and cook mushrooms about 6 minutes or until browned on both sides. Remove from heat. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

4. Sprinkle 1/3 cup Parmesan cheese over bottom of pastry crust. Top with spinach and mushrooms.

5. In a separate bowl, whisk together soy milk with egg and egg whites. Pour into shell. Top with remaining 1/3 cup Parmesan, and bake for 45–50 minutes or until top is firm and golden brown. Cut into wedges and serve.

Nutritional Information
Fat:12g (sat 5g,mono 1g,poly 0.0g)

BRANDI said...

I just found your blog and LOVE it! I am a sucker for people who humorously honest..and you are the real deal!

Anyway, my favorite way to use spaghetti squash - a Greek(ish) spaghetti sqush recipe.

Cut spaghetti squash in half and cook (whichever way suits you. I like to put saran wrap over and put it in the microwave for 10 minutes each).

In a pan, mix chickpeas, diced tomatoes, a tsp of oregano (and garlic if you like).

Add spaghetti squash and mix together.

When completed, mix in dill and top with feta cheese.

Keep up the good work on the blog!