Mexican Relish Dip

For some people (okay, for Kansas City and San Francisco fans) baseball is still going on.  Isn't it AMAZING!?  I have never been so excited about baseball in my life!  The last time the Royals won the World Series I was 9 years old!  NINE!  Yes, that makes me 38 for those that don't want to do the math.  Anyway, my oldest son is now 9 (and a big baseball fan) and I think it would be so incredibly cool if they could pull out a win in this thing.  So, today I'm sharing a great dip for you to make if you are sitting around watching the games this week.  It's quick, easy and so delicious!  It's also nostalgic for me because I remember my mom making this when I was growing up!  Enjoy!

Mexican Relish Dip

3 (4 oz.) can chopped green chiles
1 (4 1/2 oz.) can chopped black olives
4 1/2 oz. sliced green olives
4 green onions, sliced
1 (10 oz.) can Rotel tomatoes
2 T. olive oil
2 T. white vinegar
1/8 t. garlic powder
1/2 t. salt

Mix all ingredients in a medium bowl, cover and refrigerate for a couple of hours.  Serve with tortilla chips.

8 servings (92 calories each serving) according to my calculator on loseit.com

Creamy Spiced Cauliflower Soup

This soup is warm and smooth and luscious and spicy and creamy and all the things you want soup to be PLUS it's low cal!  That's right, a big bowl of this soup will only cost you 175 calories and it will keep you full all afternoon!  Whip up a batch or two and keep it portioned in your fridge for a quick lunch.  You'll be glad you did!

Creamy Spiced Cauliflower Soup (adapted from produceonparade.com)

1 T. olive oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 t. ground cumin
1 t. salt
1 t. turmeric
1/2 t. coriander
1/8 t. cardamom
1/4 t. black pepper
1/2 t. crushed red pepper
4 garlic cloves, minced
4 c. vegetable broth
1 large head cauliflower, roughly chopped
1 (14 oz.) can light coconut milk
1 T. apple cider vinegar
1 t. dried dill

In a large soup pot heat the oil over medium low heat.  Add the onions, bay leaf, cumin, salt, turmeric, coriander, cardamom, black pepper and crushed red pepper.  Saute, stirring occasionally, until the onions are translucent, about 10 minutes.  Add the garlic and sauté for 1 minute more.  Add the vegetable broth and cauliflower and bring to a boil over high heat.  Reduce to a simmer and allow to cook for 15 minutes, until the cauliflower is tender.  Remove the bay leaf.  

Remove from the heat and puree with an immersion blender or, alternatively, ladle the soup in batches into a blender and puree (don't fill the blender too full because hot liquid expands when blended!)  If using a blender, transfer the soup back to the pot and stir in the coconut milk, vinegar and dill.  Heat on low, ensuring it does not boil.  

4 servings (175 calories each serving) according to my calculator on loseit.com

Seared Tilapia with Spinach and White Bean Orzo

This is a super easy, super fast, company friendly fish dish that will fill you up with no guilt!  I love tilapia in this dish but feel free to use any flaky white fish you like!  If you are pressed for time you could also used canned, diced tomatoes that are drained.  A squeeze of lemon at the end really wakes up the flavors and gives this a freshness that it needs.  Enjoy!

Seared Tilapia with Spinach and White Bean Orzo (very slightly adapted from Cooking Light, October 2014)

3/4 c. (6 oz.) orzo pasta
4 (4 oz.) tilapia fillets
1/2 t. salt, divided
1/2 t. pepper, divided
1 1/2 T. olive oil, divided
1/2 t. crushed red pepper
3 garlic cloves, minced
1 (5 oz.) package baby spinach
1 c. halved grape or cherry tomatoes
1 (15 oz.) can cannellini beans, drained and rinsed
4 lemon wedges (for serving)

Cook the orzo according to the package directions, drain and set aside.  While the pasta cooks sprinkle the tilapia with 1/4 t. salt and 1/4 t. pepper.  Heat a large nonstick skillet over medium high heat and add 1 T. of the oil to the pan; swirl to coat.  Add the fish to the pan and cook 3 minutes on each side or until desired degree of doneness.  Remove the fish to a plate and cover with foil. 

Add the remaining 1 1/2 t. oil to the pan and add the crushed red pepper and garlic; sauté 30 seconds. Add the spinach and sauté 1 minute more, stirring to wilt the spinach.  Stir in the tomatoes, beans, remaining 1/4 t. salt and remaining 1/4 t. black pepper.  Cook 1 minute or just until thoroughly heated.  Remove the pan from the heat and add the pasta to the pan, tossing to coat.  Divide the pasta mixture among 4 plates and top with the fish fillets.  Serve with lemon wedges.

4 servings (412 calories each serving) according to my calculator on loseit.com

Roasted Corn Chowder with Lime

It's soup weather which means, it's time to try a new soup!  This is a great recipe with a new twist on veggie soup!  You can use curry powder or chili powder (whichever you have on hand) and trust me, both versions are equally delicious!  I love the addition of coconut milk instead of cream because you get a very slight nutty flavor and light coconut milk has FAR less calories than half and half or cream but still lends the creaminess we are all looking for in a hearty soup!  Enjoy!

Roasted Corn Chowder with Lime (adapted from glutenfreegoddess.blogspot.com  

1 T. olive oil
1 t. cumin
1 t. curry powder (can also use chili powder)
5 garlic cloves, minced
1 medium yellow onion, diced
2 1/4 c. fire roasted corn (you can find it at Trader Joe's but regular corn would work too!)
1 large sweet potato, peeled and diced
1 (14 oz.) can fire roasted tomatoes
1 (14 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
4 c. vegetable broth
1 (14 oz.) can light coconut milk
1 t. salt
1/2 t. pepper
3 T. cilantro, chopped
Juice of 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry (or chili) powder; cook for 1 minute to infuse the oil with the spices.  Add the garlic and onion and cook, stirring occasionally, for 5 minutes.  Add the corn, sweet potato, tomatoes and green chiles, stir and cook for 1 minute.  Add the broth, cover and bring to a high simmer.  Lower the heat and simmer gently for about 20 minutes, or until the sweet potatoes are tender.  Add the coconut milk, salt and pepper and stir to combine.  Heat through then add the cilantro and lime juice.  Taste for salt and pepper and serve!

6 servings (220 calories each serving) according to my calculator on loseit.com

Greek Style Chicken Thighs

These are some delicious thighs, my friends.  Slow cooked, falling off the bone with all the flavors you love in Greek food.  Olives, tomatoes, feta, oregano, garlic.  That last sentence wasn't even a sentence.  That's how good these things are.  They will cause you to speak in less than perfect sentences.  Enjoy!

Greek Style Chicken Thighs (adapted from Cooking Light, May 2014)

12 bone in, skin off chicken thighs
2 t. salt, divided
1 t. pepper, divided
1 medium onion, sliced
5 garlic cloves, minced
1 (28 oz.) can diced tomatoes
2 t. dried oregano
2 T. freshly squeezed lemon juice
1/4 c. fresh parsley, chopped
24 large black olives, sliced
3 oz. feta cheese, crumbled

Season the chicken thighs with the 1 t. of salt and 1/2 t. of pepper and place them in a 6 qt. slow cooker that has been sprayed with cooking spray.  Place the onion, garlic, tomato, oregano and the remaining salt and pepper on top of the of the chicken, cover and cook on low for 6-8 hours.  15 minutes before time to eat remove the lid, add the lemon juice, parsley, black olive and feta and replace the cover until time to eat.

6 servings (320 calories each serving) according to my calculator on loseit.com

Chile Cheese Rice

I love serving rice as a side with my tacos and I also love trying new recipes for rice as a side with my tacos.  This one will not disappoint!  Cook up a batch of instant brown rice (you can do this the day before if you want to) then add some other yummy ingredients, bake and serve!  No hassle chile cheese rice!  Enjoy!

Chile Cheese Rice (adapted from syrupandbiscuits.com)

2 c. instant brown rice cooked according to package directions
1 t. salt
1/2 t. pepper
1/2 c. salsa verde
1 (4 oz.) can chopped green chiles
1 c. light sour cream
1/2 c. reduced fat shredded colby/jack cheese
Chili Powder (for garnish)

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  In a large bowl combine the cooked rice, salt, pepper, salsa verde, green chiles, sour cream and shredded cheese.  Pour the rice mixture into the prepared baking dish, smooth the top and sprinkle chili powder on top.  Bake for 30-40 minutes or until the rice is heated through.  

8 servings (144 calories each serving) according to my calculator on loseit.com

Spinach, Mushroom and Feta Crustless Quiche

I love to eat a hearty breakfast when I have the time and when it is not hard on my waistline!  Crustless quiche is perfect in every way because one of the worst components of quiche (the crust) doesn't exist!  You still get the eggy, cheesy goodness but without all of the carbs!  Breakfast for the win!

Spinach, Mushroom and Feta Crustless Quiche (adapted from budgetbytes.com)

1 T. unsalted butter
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
5 oz. fresh baby spinach
2 oz. feta cheese, crumbled
4 large eggs
1 c. skim milk
1/4 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

1/2 c. reduced fat shredded co/jack cheese

Preheat the oven to 350.  Heat a medium nonstick skillet over medium heat, melt the butter and sauté the mushrooms until they are browned.  Add the garlic and spinach and stir until the spinach is wilted and the water from the spinach evaporates.  Spray a 9" pie plate with cooking spray.  Spread the spinach mixture evenly over the bottom of the pie plate then sprinkle the crumbled feta on top.  

In a medium bowl whisk together the eggs, milk, Parmesan, salt and pepper until smooth.  Pour the egg mixture into the pie plate.  Sprinkle the shredded cheese on top and bake until the center is solid and the top is golden brown, about 40-45 minutes.  Let sit 5 minutes before slicing.

6 servings (171 calories each serving) according to my calculator on loseit.com 

Buffalo Wing Chili

I do not know where to begin.  This chili is probably the best chili I've ever eaten in my life.  Well, besides my mom's of course.  This one is different though.  All the flavors of a buffalo wing in CHILI FORM!  Blue cheese, hot sauce, yes please!  Perfect for game day or any day you should try this today!  Enjoy!

Buffalo Wing Chili (adapted from tidymom.net)

1 T. olive oil
1 large onion, diced
1 rib celery, diced
1 large carrot, peeled and diced
3 cloves garlic, minced
19.25 oz. ground turkey (I used 93/7 - you can also use ground chicken or beef!)
5 T. chili powder
2 t. cumin
1 t. smoked paprika
2 t. salt
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can great norther beans, drained and rinsed
2 (8 oz.) cans tomato sauce
1 (28 oz.) can crushed tomatoes
1/4 c. hot sauce (I used Frank's)
4 oz. light cream cheese, softened
6 T. blue cheese crumbles

Heat the olive oil in a large soup pot over medium heat.  Add the onion, celery and carrot and sauté 5 minutes, stirring often.  Add the garlic and cook 1 minute more.  Add the ground turkey and cook, stirring to break up the meat, until the turkey is cooked through, about 5-7 minutes.  Add the chili powder, cumin, smoked paprika and salt and stir to combine.  Add the beans, tomato sauce and crushed tomatoes and simmer the chili for 25-30 minutes, stirring occasionally.  Stir in the hot sauce and cream cheese until smooth.  Ladle the chili into 6 serving bowls and top each with 1 T. blue cheese crumbles.

6 servings (420 calories each serving) according to my calculator on loseit.com

Fusilli with Tomato and Sausage

Now that it's starting to get cooler (okay, it's been cool a couple of days here) it's time to start thinking about things that will warm your belly.  This is the perfect dish!  Pasta with Italian sausage and peppery arugula.  What could be better than a bowl of pasta on a cool day?  Portions are generous and you can feel good about putting something green in your pasta!  That's a cool day win in my opinion!

Fusilli with Tomato and Sausage (adapted from Cooking Light, May 2014)

1 lb. fusilli pasta (or any short pasta of your choice) 
5 (4 oz.) sweet Italian turkey sausage links, casing removed
5 oz. baby arugula
1 medium yellow onion, minced
1 1/2 t. dried oregano
3/4 t. crushed red pepper
6 garlic cloves, minced
1 (28 oz.) can crushed tomatoes
3/4 t. sugar
3/4 t. pepper
1 t. salt
6 t. grated Parmesan cheese

Bring a large soup pot of water to a boil and cook the pasta according to package directions.  Before draining, reserve 1 c. of the pasta water.  Drain and place the pasta back in the hot pot.  Set aside.  

While the pasta is cooking heat a large skillet over medium high heat.  Place the sausages in the pan and cook until browned, stirring to crumble the sausage.  Add the arugula, onion, oregano, crushed red pepper and garlic and cook two minutes, stirring frequently.  Add the reserved 1 c. pasta water, cooked pasta, tomatoes, sugar, pepper and salt.  Divide among 6 bowls and top each bowl with 1 t. grated Parmesan cheese.  

6 servings (487 calories each serving) according to my calculator on loseit.com

Chicken Cobb Salad

By now you know how much I love salads and how I like to have them on hand, already prepared, for a quick and easy lunch.  This salad is perfect for that!  Just split the ingredients into 6 separate containers (I would wait to dice the avocado until you are ready to eat, if possible) and serve with your favorite light dressing (I chose ranch) and you have the perfect lunch!  Enjoy!

Chicken Cobb Salad 

6 hearts romaine, chopped
1 lb. boneless, skinless chicken breast roasted and finely diced (use rotisserie chicken if you want!)
3 hard boiled eggs, chopped
2 pints cherry tomatoes, cut in half
3 avocados, pitted, peeled and chopped
1 c. blue cheese crumbles
6 slices bacon, cooked and crumbled
1/4 c. sliced green onions
3/4 c. light ranch dressing (or other dressing of your choice)

Place all ingredients in a large salad bowl and toss to combine.  Serve immediately!

6 servings (502 calories each serving) according to my calculator on loseit.com

Butternut Squash and Black Bean Enchiladas

If you have followed Shel's Kitchen for any amount of time you might remember this recipe for Cheesy Zucchini Enchiladas.  When I published that post I never thought I would be able to find another vegetarian enchilada dish that would be as good or better.  However, I firmly believe that these butternut squash and black bean enchiladas give the zucchini ones a run for their money.  The sweet butternut squash with the satisfying bite of the black beans and spicy Rotel tomatoes are the perfect combo when nestled in low carb tortillas and covered with enchilada sauce and cheese!  Try these today!  They might be your new fave!

Butternut Squash and Black Bean Enchiladas (adapted from skinnytaste.com)

1 1/2 c. red enchilada sauce
1 t. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 (12 oz.) package frozen diced butternut squash
1 t. salt
1/2 t. crushed red pepper
1 (10 oz.) can Rotel tomatoes with green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 c. cilantro
1 t. cumin
1/2 t. chili powder
8 medium low carb tortillas (I used La Tortilla Factory - 70 calories each!)
1 c. reduced fat shredded cheese
2 T. chopped green onions (for garnish)

Preheat the oven to 400.  Spray a 9X13 pan with cooking spray and spread 1/2 c. of the enchilada sauce on the bottom of the pan.  Set aside. 

Heat the olive oil in a large skillet over medium high heat and add the onions.  Saute the onions for 5 minutes or until almost tender.  Add the garlic and continue cooking another minute until the garlic is fragrant.  Add the squash, salt, crushed red pepper, Rotel tomatoes, black beans, cilantro, cumin and chili powder.  Cook for 15-20 minutes over medium heat until the squash is tender and most of the liquid has evaporated (you don't want the filling to be watery.)  

Place a generous 1/3 c. of the filling in the center of each tortilla, roll and place in the prepared pan seam side down.  Pour the remaining 1 c. enchilada sauce over the enchiladas and sprinkle with the cheese.  Bake for 20 minutes or until hot and bubbly, garnish with green onions and serve!

8 servings (217 calories each serving) according to my calculator on loseit.com

Romaine Salad with Parmesan Vinaigrette

This super simple salad is reminiscent of a caesar but has more of a bite and tang with the addition of red wine vinegar to the dressing.  Light and refreshing it is the perfect pairing with pasta or as part of a sandwich or soup and salad dinner.  Eat two servings as a healthy and light lunch with a little protein and you will feel great!  Enjoy!

Romaine Salad with Parmesan Vinaigrette (adapted from foodnetwork.com)

3 T. grated Parmesan cheese
2 t. Dijon mustard
3 T. red wine vinegar
1 clove garlic, minced
3 T. extra virgin olive oil
1/2 t. salt
1/4 t. pepper
2 hearts romaine lettuce, chopped

In a small bowl, whisk together the Parmesan cheese, mustard, vinegar, garlic, olive oil, salt and pepper.  Place the chopped romaine in a medium salad bowl and toss with the dressing.  Serve immediately!

4 side dish servings (127 calories each serving) according to my calculator on loseit.com

Crock Pot Pork and Apples

Let's end apple week with a bang by making an amazing main course in our crock pots!!  Everyone knows pork and apples are a great combo (remember this fabulous Peter Brady moment?)  Pork chops and applesauce, that swell!  Well, this isn't applesauce but the apples do get super tender and make a divine sauce with the onions.  Add a little tang with mustard and sweet with brown sugar and it's the perfect entree!  Enjoy!

Crock Pot Pork and Apples (adapted from sites.google.com/site/jenniferaweber)

1 T. brown sugar
1 T. grainy mustard
2 lb. boneless pork loin cut into 6 even chops (you can also leave the pork loin whole and just shred it when it's done cooking)
Salt and pepper
3 apples, cored and sliced (I left the skin on)
1 medium yellow onion, thinly sliced
Chopped parsley for garnish (if desired)

Place the brown sugar and mustard in a small bowl and stir to combine and make a paste.  Spread the mixture evenly over each pork chop, covering both sides of each chop.  Season the pork chops with salt and pepper and place in a 4 or 6 qt. crock pot that has been sprayed with cooking spray.  Add the onions and apples on top of the pork chops, spreading evenly.  Season the apples and onions with salt and pepper, cover and cook on high for 2-4 hours or on low for 4-6 hours.  

6 servings (208 calories each serving) according to my calculator on loseit.com

Turkey, Cheddar and Apple Grilled Cheese

I really like sandwiches.  Especially grilled cheese sandwiches.  So, after we went apple picking I knew I needed to come up with a sandwich that incorporated apples and boy howdy is this a good one!  Lean turkey breast, sharp cheddar cheese, thinly sliced apple and just a touch of apricot preserves for sweetness!  This is my new favorite sandwich.  Until I make my next new favorite sandwich, that is!  Enjoy!

Turkey, Cheddar and Apple Grilled Cheese 

8 slices rye bread (I used Trader Joe's Sprouted Rye - only 60 calories a slice!)
8 t. apricot preserves
4 slices sharp cheddar cheese
8 oz. lean turkey breast
1 small apple, thinly sliced
Cooking spray

Spread 4 bread slices out on a cutting board and spread 2 t. of the apricot preserves on each of the 4 slices.  Place 1 slice of cheese on top of 4 of the bread slices, followed by the apple slices, then the turkey.  Top with the remaining 4 bread slices then coat both sides of the bread with cooking spray.  Place the sandwiches, cheese side down, in a preheated skillet or griddle pan (I used my electric skillet for more even cooking) and cook over medium low heat until the first side is browned.  Turn and cook the other side until browned, the cheese is melted and the turkey is warmed through.  Serve immediately.

4 sandwiches (318 calories each) according to my calculator on loseit.com

Apple Pie

Apple week would not be complete without good, old fashioned, American apple pie!  And the truth of the matter is, it's really easy to make!  Especially easy if you use store bought crust like I do.  Have I mentioned I'm not a baker?  This is one of my eight year old's favorite desserts and, truth be told, I only make it a couple of times a year.  I don't know why since it's insanely easy (and tasty!)  I like to leave 'em hangin'.  Ha!  Serve this warm with vanilla ice cream or a little whipped cream and you are golden (just like the crust!)  Enjoy!

Apple Pie (adapted from foodnetwork.com)

1 package refrigerated pie crust (will contain 2 crusts)
5 medium apples, peeled, cored and thinly sliced
1/2 c. brown sugar
1 T. flour
1 t. cinnamon

Preheat the oven to 400.  Carefully unroll one pie crust and place it in a 9" pie plate, gently pressing to conform to the plate.  In a medium bowl place the apples, brown sugar, flour and cinnamon and toss to combine.  Pour the apple mixture into the prepared crust, unroll the remaining crust and place on top of the apples.  Crimp the edges of the crusts together, cut two slits in the top crust with a pairing knife so steam can escape and bake for 30-40 minutes until the crust is golden brown.

8 servings (316 calories each serving) according to my calculator on loseit.com