Wednesday, September 30, 2009

Honey -Lime Enchiladas

I saw this recipe on Taste the Joy and I love it! The flavors are so good together! You will love it!It is one of those meals you can make in the morning, put in your fridge and pop in the oven right before dinner. Yummy comfort food to warm your belly!


6 tablespoon honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 lb. cooked, shredded chicken ( about 3 small chicken breasts)

8-10 wheat flour tortillas

1 1/2 cups shredded cheese (your favorite)

16 oz. green enchilada sauce

1 cup fat-free sour cream

1. Mix the first 4 ingredients together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with marinated chicken and cheese. (reserve about 3/4 cup cheese for top)

3. After the tortillas are filled and placed in dish, mix the leftover marinade, remaining enchilada sauce, and sour cream together. Pour sauce over the top of enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes and broil the last few minutes to make the cheese nice and golden brown. Pair these yummy enchiladas with a side of spicy black beans (add a little garlic, onion, and cumin powder to them) and a green salad, and there you have it! A nice healthy dinner!

* I put meals like this together in the morning when my kiddies are eating breakfast, saves time, something we all could use a little more of :)

Saturday, September 26, 2009

Melty Meatball Sammies

These are always a request by my husband and they are really good!! I love sammies, because you can make a million different combos, but this one is great! Perfect if you have left over meatballs, but if you don't have any they come together in no time!! SO GOOD!


1/2 lb. ground turkey (makes about 3 sammies, double for more!)

1/2 teaspoon garlic powder

1/4 cup bread crumbs

handful of Parmesan cheese

1/4 cup chopped onion ( I grate it because Rex isn't a huge fan of onion chunks)

a squeeze of ketchup

salt and pepper

1/2 cup pasta sauce, whatever you have in the fridge

a loaf of french bread, sliced into long sandwich pieces

mozzarella cheese


1. Make the meatballs: mix meat, breadcrumbs, onion, garlic powder, parm cheese, ketchup and a bit of salt and pepper in a bowl. Using a little cookie scoop, scoop out balls and place on a foil lined cookie sheet, sprayed with non-stick spray. Bake at 450 for about 12 min.

2. While they are cooking, cut bread and spread each slice with some pasta sauce (don't use all of it we need a little more for later!) When the meatballs are done toss them in a bowl with remaining pasta sauce. You can make them as saucy as you like!

3. Cut each ball in half and place on bread. Top with mozzarella cheese and pop under the broiler for a few minutes. Sprinkle with parsley and you are ready to eat!! I pair these sandwiches with salad or broccoli and you are set! Enjoy!

Thursday, September 24, 2009

Peanut Filled Brownie Cups

I made this up last weekend and we had no problem finishing them off! So good and and pretty treat. Using a brownie mix and making it low-fat means more room for yummy brownies! You will love these soft brownies filled with a peanut butter cup and topped with a creamy chocolate peanut frosting! Enjoy!


1 brownie mix ( don't worry we will make it low-fat)

applesauce, egg whites, water

12 peanut butter cups, unwrapped

1/2 cup chocolate chips

1 tablespoon peanut butter

powdered sugar

1. Make brownies but substitute applesauce for oil and egg whites for eggs. Mix and fill a greased muffin tin about 1/3 full.

2. Drop a candy into each cup and using a spoon, add a little more batter to each cup until candy is covered up.

3. Bake at 350 for 20-25. While brownies are baking make the frosting. Melt chocolate chips in microwave for 30 seconds at a time. When smooth and creamy add peanut butter. Using a hand mixer beat in as much powdered sugar as you like until consistency that you like. Let brownies cool for about 20-30 minutes then frost. Eat and enjoy..... these are sooo good!

* Some brownie mixes fit a 9X13 and others a 9X9 or 8X8. This reciepe is for a 9X9 so if you are making a mix for a 9X13 it will probably fit 24 cups. So you will need about 24 peanut cups and a little more frosting. But don't worry they will all be eaten!

* for a little extra something you can add chopped peanuts on top of the frosting!

* To change it a bit you can substitute a peppermint patty (cut in half, but add both halves) for the peanut butter cup and instead of peanut butter in the frosting add a bit of peppermint extract to your melted chocolate... yeah I will be making these soon!

Oh yum, makes me want to eat them all!!

Sunday, September 20, 2009

Pasta with Turkey Sausage and Beans

Ok, I never would have thought to but beans and sausage as a combo, but let me tell you, it was a hit! It came together in no time and it is REALLY good for you. The flavors were excellent and it would be perfect for company or on a chilly day. This is a great fall dinner!


1 lb. sweet Italian turkey sausage or hot turkey sausage
( I used hot because that is what they had at the store but it isn't
hot, more spicy but good! Hubbies will love it)
1 tablespoon olive oil
4-6 cloves garlic, minced
1 small white onion, chopped
1 can (14 oz.) diced petite tomatoes
10 fresh basil leaves, chopped or torn ( i used 1 tbsp. dried basil and it was great)
1 can (15oz.) cannellini beans (little white beans)
1/2 lb of pasta, cooked (any shape, I used bow ties for fun)
1. I a skilled brown and crumble sausage over medium high hear. Remove from pan to a paper towel lined plate to drain.
2. Return the pan to heat, reducing heat to medium low. Add 1 tablespoon olive oil, garlic, onion and cook 5 minutes, until onion is soft. Add tomatoes, basil, and beans. Heat through. Return sausage to sauce.
3. Drain pasta and combine with sauce. Serve with plenty of grated Parmesan cheese, a green salad or steamed broccoli and big slices of french bread!

Wednesday, September 16, 2009

Oatmeal Caramel Bars

I am a sucker for desserts, especially chocolate! This was so good and easy!! Perfect treat to satisfy your sweet tooth. This bar has oatmeal cookies combined with gooey caramel and chocolate, um yes please! I altered it a bit to cut the fat and calories in half, try it, you will love it!

*Ok, first off this recipe originally calls for a roll of Pillsbury chocolate chip cookie dough mixed with 1 cup of oats and a dash of salt. But I made them with MY original oatmeal cookie recipe. So, you can make them either. Now the homemade dough may take a few more minutes, but you can eat twice as much and is much better for you! Ok, lets bake!

1 roll cookie dough mixed with a cup of quick cooking oats and a dash of salt or
low fat chewy oatmeal cookie recipe (at bottom)
2/3 cup fat free caramel topping
5 tablespoons flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup semisweet chocolate chips
1. From cookie dough, reserve 3/4 cup of dough and press the remaining dough into a 9x9 greased pan.
2. Bake 10 minutes or until dough puffs. Meanwhile in a small bowl, mix caramel topping, flour and vanilla until well blended.
3. Sprinkle walnuts and chocolate chips evenly over cooked crust, drizzle with caramel mixture. Crumble reserved 3/4 cup of cookie dough over caramel.
4. Bake 20-25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool completely about an hour.... I know it is a long time, but you can do it!
Britney's low fat chewy oatmeal chocolate chip cookies
(could that name be any longer?)
1/2 cup brown sugar & 1/2 cup white sugar
1/2 cup applesauce
1 egg white
1 teaspoon vanilla
1 1/2 cup oatmeal
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt and baking soda
1. Beat applesauce and sugars together. Add egg white and vanilla and mix well.
2. Add flour baking soda, powder, and salt. Add in oatmeal and chocolate chips.
* if you are making drop cookies: Bake at 350 for 8-10 minutes.

Tuesday, September 15, 2009

Yummy Shepherd's Pie

I am a Rachel Ray fan, especially of her food and recipes! They always turn out great! Well, this 30 minute pie is so easy and good, delicious comfort food that is of course healthy and quick. It makes a casserole full so good for leftovers or in your hubby's lunch! It will fill an empty belly!

I am not sure why but you can't see any carrots in this picture, but I assure you they are in there!!


2 lbs. russet potatoes, peeled and cubed ( I guessed about 5-6 med potatoes)

1 lb. ground turkey

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef broth

2 teaspoons Worcestershire

1/2 cup frozen peas

2 tablespoons sour cream

1/4 cup milk

1 teaspoon paprika

fresh parsley

1. In a large pot, boil potatoes in salted water until tender, about 12 minutes.

2. While potatoes boil, beat a large skilled over med-high heat. Add a drizzle of oil and add ground turkey. Season with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot and onion. Cook 5 more minutes, stirring frequently. In a second small skillet or sauce pan over med. heat cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

3. Drain potatoes and pour into bowl. Combine sour cram and milk. Pour the mixture into potatoes and mas until almost smooth. Taste and add salt and pepper if needed.

4. Preheat broiler to high. Fill and 2 quart dish with meat and vegetable mixture. Spoon potatoes evenly over the meat. Sprinkle with paprika and broil 6-8 minutes. Sprinkle with chopped parsley.

* I would serve this with tomatoes or a green salad. Add a biscuit and you are good to go!

* I made extra potatoes so my kids could eat them without the meat. They loved it!!

Tuesday, September 8, 2009

Italian Flag Chicken

The other morning after I finished working out I was eating breakfast and watching the last bit of the Rachel Ray show (my favorite part) and the cooking part came on. She made this chicken dinner and I thought I HAVE to make this. I did and it was absolutely delicious. Rex said that he wished I had made more. I seriously took my like 15 minutes to make this! Really good, really low fat, and really favorite!


( you can adjust this to feed lots or little. This is for 2 adult portions)

2 thawed chicken breasts or 4 chicken tenders. (I used tenders)

1/4 pesto, homemade or bought

grated mozzarella

1 tomato

bread crumbs

Parmesan cheese

1. Put your thawed chicken in a zip lock bag and pound with a mallet until thin and flat.

2. Place on a foil lined cookie sheet and put a teaspoon full of pesto on half the chicken. Top with mozzarella cheese.
like this.
3. Fold chicken over and sprinkle with salt and pepper. Top with a tomato sliced (two if you are using breasts)
4. Sprinkle with a bit of Parmesan cheese and pop in a 425 oven for 15-20 minutes. So easy!!


* Pare this chicken with steamed broccoli and a biscuit and you are in business.
* I buy the Bisquick Heart Smart mix, which is low fat and really good. It is fun to change the mix up to have different kinds of biscuits. So for these I added a tablespoon of Italian seasoning, a handful of cheese, and a teaspoon of garlic seasoning and there you have it.... garlic cheese biscuits!

Friday, September 4, 2009

Chocolate Zucchini Bread

I got this recipe out of my Family Circle magazine and I love it! It is a great snack and I have changed a few things to make this actually healthy, so you can eat it anytime!!

Snack bread or....
muffins, this recipe is so good!! Muffins are great to put in the diaper bag for an afternoon snack for you or your kids!

2 1/2 cups whole wheat pastry flour ( unbleached works good too!)
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon white vinegar
1/2 cup applesauce
1/2 cup soft butter
1 3/4 cup sugar
3 egg whites
2 teaspoons vanilla
2 cups grated zucchini
1 cup chocolate chips
1/4 cup chopped walnuts (optional)
1. Heat oven to 350. In medium bowl blend flour, cocoa, baking soda, cinnamon and slat. Set aside. Stir together milk and vinegar in a small bowl. Set aside.
2. In large bowl, beat butter, applesauce, and sugar on medium speed for a couple minutes until smooth. Add egg whites and vanilla. Beat until combined. Add milk mixture and beat well.
3. On low speed gradually add flour mixture. Beat until just moist. Stir in zucchini and 1/2 cup chocolate chips. Fill bread pan or muffin tins. Sprinkle remaining chocolate chips and nuts on top.
4. Bake muffins for 20-25 minutes and bread for 40-50 minutes. Check center with toothpick. Cool on rack.