Pork Chops with Mustard Cream Sauce

This is a quick and easy pork chop recipe for any night of the week.  I love the texture the whole grain mustard gives the sauce and the tang you get from the dijon.  Have I mentioned my love affair with mustard?  Mmmmmm......enjoy!

Pork Chops with Mustard Cream Sauce (adapted from foodandwine.com)

4 (8 oz.) pork chops, 1" thick
Salt and pepper
3 T. extra virgin olive oil, divided
1 shallot, finely chopped
2 T. red wine vinegar
1/2 c. chicken broth
1/2 c. fat free half and half
1 T. Dijon mustard
1 T. whole grain mustard
1 T. parsley, chopped

Preheat the oven to 400.  Season the pork chops on both sides with salt and pepper.  In a large skillet, heat 2 T. olive oil until shimmering.  Add the pork chops and cook over medium heat until golden, turning once, 8 minutes.  Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.  (Note:  if your pork chops are very large you may have to brown them in batches.)

Meanwhile, pour off the fat from the skillet and add the remaining 1 T. olive oil.  Add the shallot and cook over medium heat until softened, about 3 minutes.  Add the vinegar and cook until nearly evaporated, about 30 seconds.  Add the broth and cook until reduced by half, about 2 minutes.  Add the half and half and cook over medium high heat until slightly reduced, about 2 minutes.  Whisk in the mustards and parsley.  Season with salt and pepper.  Transfer the pork to a serving platter and spoon the sauce on top.

4 servings (566 calories each serving) according to my calculator on loseit.com

Cheesy Ranch Dip

This is a staple in my family for Christmas day.  I serve it with crackers and it is a great appetizer when everyone is ravenous from opening gifts and waiting for lunch!  I'm posting it now because I made it the other night for my book club.  I could eat the entire bowl by myself.  I never have.  But I could.  If I was in a contest or something.  Anyway, here it is.  Try not to eat the whole bowl by yourself. 

Cheesy Ranch Dip 


1 package dry ranch style seasoning OR make your own - you can find the recipe here
1/2 c. light mayonnaise
1/2 c. skim milk
8 oz. light cream cheese, room temperature

8 oz. shredded cheddar cheese

Mix the ranch seasoning, light mayo, milk and cream cheese with a hand mixer until smooth.  Add shredded cheddar and mix again until blended.  Place in a serving bowl and refrigerate until ready to serve.  Serve with crackers.

12 servings (156 calories each serving) according to my calculator on loseit.com

Chicken Florentine Pasta

This quick and easy pasta dish is perfect for any weeknight but also nice enough for company.  Serve with a green salad and garlic bread and you have a delicious meal!


Chicken Florentine Pasta (adapted from thepioneerwoman.com)

1 lb. penne pasta
1 1/2 lb. boneless, skinless chicken breasts
Salt and pepper, to taste
2 T. extra virgin olive oil, divided
4 cloves garlic, minced
3/4 c. dry white wine
3/4 c. chicken broth 
1 (10 oz.) bag baby spinach
2 c. grape tomatoes, halved 
4 oz. grated Parmesan cheese

Cook pasta according to package directions in salted water until al dente.  Drain and set aside.  Meanwhile, cut chicken breasts into bite sized chunks and season with salt and pepper.  Heat 1T. olive oil over medium high heat in a large skillet.  Add chicken and allow to cook, without stirring, for one or two minutes.  Turn the chicken and brown on the other side.  Cook until done, then remove the chicken from the skillet onto a plate.

Turn heat to medium and add remaining tablespoon of olive oil.  Add garlic and stir quickly to avoid burning.  After about 30 seconds, pour in the wine and chicken broth.  Allow the liquid to bubble up, then continue to cook until it's reduced by at least half.  Turn off the heat and add the spinach, tomatoes, chicken and cooked pasta to the skillet.  Toss to combine; the spinach will wilt as you toss everything.  Add plenty of Parmesan cheese and toss to combine.  Season with salt and pepper to taste and serve with extra Parmesan Cheese if desired.

This can be made ahead and reheated.

8 servings (403 calories each serving) according to my calculator on loseit.com

Grilled Vegetables

Today's post is a collaboration between me and my handsome husband!  While I am the cook in the family, he is most DEFINITELY the master griller!  We can host dinner for 8 and he will cook 8 steaks to order.  He is amazing like that.  This past weekend I marinated veggies and he grilled them and they were de-lectable.  Here's the recipe:

Grilled Vegetables (adapted from Giada DeLaurentiis)

For the veggies:

3 red peppers, seeded and quartered

2 medium zucchini, quartered

6 medium portabello mushrooms 

1 sweet yellow onion (such as Vidalia), thickly sliced

Please feel free to mix and match the veggies.  Other suggestions for veggies are eggplant, asparagus, green onion and yellow squash.  Use your imagination!  The marinade is very versatile and tasty!

For the marinade:

2 T. white wine vinegar or balsamic vinegar (I used white wine vinegar)

2 T. freshly squeezed lemon juice

1 T. minced garlic

Salt and pepper, to taste

1/3 c. extra virgin olive oil

In a large bowl, whisk together the vinegar, lemon juice, garlic, salt and pepper and olive oil.  Toss in the red peppers and turn to coat.  Place the peppers in a 9X13 dish and repeat the process with the zucchini, mushrooms and onion.  Allow to marinate for at least 2 hours and up to overnight.  Now, I will turn this post over to the grill master!

6 servings (153 calories each serving) according to my calculator on loseit.com

Thanks Shel!  Grilling is awesome; it appeals to our primal roots, is pretty simple but involves some knowledge about the food & the fire, and the flavors it yields are unique and unmatched.

There’s a million ways to go about it so I’ll just tell you what I have and what works for me, which is a blend of quality and convenience. I have an old propane grill, and I prefer that because I can fire it up quickly & adjust heat up & down. Regardless of your setup you need to know 1) your grill and its hot/cold spots, 2) how to grill each food item because they can be different and 3) when to tell it’s done.

TIP: for smoky flavor I just throw on a little aluminum pan and a few dry hickory chips (or whatever wood you prefer). 5-10 mins over high heat and it will smoke like crazy and impart the flavor into the food

For the veggies the grill is hot (about 400 or so), uncover, leave on high heat.

Grill peppers (of any kind) always skin side down over open flame. Since it has that marinade it won’t blacken too quickly, but watch them and make sure they don’t get too charred. They are done when floppy. Then remove from direct heat and let them sit on a cooler part of the grill to stay warm until you’re done with everything.

Jalapenos and any hot peppers grill whole, rotating them. You want them to blacken but not pop and leak all the juices so you have to watch them and rotate every 30 secs or so, then let them rest on warm part of grill.

Onions are similar in that you can put those over high heat too, they are done when you have a soggy texture with slight charring. If you have a grill basket that helps if you have sliced them into rings, but I just use tongs and they stay together OK. Instead of marinade, olive oil, salt & pepper works fine for seasoning because the marinade flavor might be too strong because onions really soak it up.

I like to approach mushrooms as if they are a 1-sided steak. Keeping them whole is preferred to retain moisture and marinade flavor. Grill them cap side down over medium heat for about 15 mins, done when you see a pool of moisture in the cap like a little pool. Don’t dump the delicious juice out! Don’t grill upside down! That dries them out and you lose flavor.

For zucchini/squash, grill skin side down over high heat, then once there are grill marks on the skin, rotate a quarter turn (flop them over on their side) and grill another few minutes. Done when they look slightly wrinkled, won’t take too long.

Eggplant – skin side down like a pepper. Haven’t done that in awhile but concepts are the same.

Asparagus – treat it like you would grill a hot dog, rotating every minute and getting slight char but evenly cooking. Done when wilty.

Lemon is good to grill too but require a different approach – for that grill round slices over med heat, don’t let them char because they will stick to the grill and pull apart. Gotta be gentler with them to start out. The med heat first dries the juice on the outside and creates a skin, so it won’t stick to the grill.

After I’m done with my high heat for all veggies I like to move everything back to the hotter part of the grill, close the lid and turn off the heat. Letting them sit for another 5 mins in that convection environment aids in making them more tender.

The more you grill the better you’ll know your individual grill’s hot & cold spots, and like anything it gets easier with experience.

One last tip: grill extra veggies, freeze them and use them to add grilled flavor to your wintertime recipes like stews & soups!

Hopefully that helps you in your veggie grilling adventures this summer!

Caprese Sticks

Caprese (pronounced cuh-pray-say) is an Italian salad made of sliced buffalo mozzarella, sliced tomatoes and basil leaves drizzled with sea salt and olive oil.  These caprese sticks are the cutest of the cute little appetizer bites and the best part is, they look like you spent some time on them when you really didn't!  They are tasty too (that's the name of the game, right?!)  Enjoy!

Caprese Sticks (Shelly Redmond)

Toothpicks
21 cherry tomatoes
1 (8 oz.) block mozzarella cheese, cut into 21 even pieces
1 small bunch basil
1 t. balsamic vinegar
1 t. extra virgin olive oil
1/4 t. salt
1/4 t. pepper

Skewer a cherry tomato, a small piece of basil and a piece of mozzarella cheese on a toothpick and repeat until all of the tomatoes and cheese are gone.  Arrange neatly on a platter.  These can be prepared up to a day ahead to this point and stored on a platter in the fridge covered with plastic wrap.  When ready to serve, shake together the balsamic vinegar, olive oil, salt and pepper in a container with a tight fitting lid.  Drizzle over the skewers just before serving.
  
7 servings (111 calories each serving) according to my calculator on loseit.com

Vegetable Tacos

This recipe is VERY adjustable to fit your taste.  If you don't like some of the veggies, substitute with ones you do like.  If you like more heat, add crushed red pepper, cayenne or hot sauce.  Use any kind of tortilla or taco shell and toppings you like!  I used sour cream, shredded cheese and salsa but you could add cilantro or shredded lettuce too!  The possibilities are endless.

Vegetable Tacos (adapted from tasteofhome.com)

1 2/3 c. fresh or frozen corn
1 small zucchini, finely chopped
1 small onion, finely chopped
1 T. extra virgin olive oil
1 (15 oz.) can black beans, drained and rinsed
1/2 c. salsa
1 t. chili powder
1/2 t. cumin
1/2 t. garlic powder
1 t. salt
1/2 t. black pepper
1/4 c. chopped cilantro

In a large skillet, saute the corn, zucchini and onion in olive oil until tender.  Stir in the beans, salsa, chili powder, cumin, garlic powder, salt and pepper and cook, uncovered over medium heat, for 3-4 minutes or until heated through.  Add chopped cilantro and serve!

This could easily be made ahead and reheated

Makes enough filling for 8 tacos (118 calories each serving not including tortillas and toppings) according to my calculator on loseit.com

Buffalo Chicken Pasta Salad

If you like chicken wings and pasta you will LOVE this salad.  I made this for lunch for some friends the other day and we all agreed, DELICIOUS!  It is quick and easy and a great thing to have in the fridge for a scrumptious lunch.

Buffalo Chicken Pasta Salad (adapted from justapinch.com)

1 package (13.25 oz.) multigrain pasta of your choice cooked according to package directions and rinsed in cold water (I used rotini)
2 carrots, shredded
2 celery stalks, finely chopped
2 shallots, finely chopped
1/3 c. Frank's red hot (hot sauce)
1 c. light ranch dressing
1 lb. cooked boneless, skinless chicken breasts (I roasted mine in the oven)
Blue cheese crumbles for garnish (if desired)

Combine pasta, carrots, celery, shallots, hot sauce, ranch dressing and chicken in a large bowl and toss to combine.  Top with blue cheese crumbles, if desired.

6 servings (436 calories each serving) according to my calculator on loseit.com

Roasted Strawberry Banana Bread

The addition of sweet roasted strawberries to banana bread is GENIUS!  I didn't change a thing about this recipe and there is absolutely no need to!  Please enjoy (several pieces, if you ask me!)  

Roasted Strawberry Banana Bread (skinnytaste.com)

Cooking spray
1 1/4 c. strawberries, quartered
1 1/4 c. white whole wheat flour
3/4 t. baking soda
1/4 t. salt
2 T. unsalted butter, softened
1/2 c. light brown sugar (not packed)
2 large egg whites
3 very ripe, medium bananas, mashed
2 T. unsweetened applesauce
1 t. vanilla extract

Preheat the oven to 350.  Lightly spray a loaf pan with cooking spray.  Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.  In a medium bowl, combine the flour, baking soda and salt and whisk to combine.  Set aside.  In a large bowl cream the butter and brown sugar with an electric mixer.  Add the egg whites, bananas, applesauce and vanilla extract and beat at medium speed until thick.  Scrape down the sides of the bowl.  Add the flour mixture to the banana mixture and blend at low speed to combine, do not overmix!  Fold in the strawberries with a rubber spatula and pour the batter into the prepared loaf pan.  Bake on the center rack of the oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.  Let the bread cool in the pan for 15-20 minutes then turn out onto a wire rack to finish cooling.  Slice when the bread is at room temperature.

This can be prepared ahead and stored in an airtight container for munching!

8 servings (196 calories each serving) according to my calculator on loseit.com

Copycat Olive Garden Salad Dressing

I will admit, there are not a lot of things about Olive Garden that I like but the salad and breadsticks are hard for me to resist!  This dressing tastes exactly like the one at the restaurant and YOU know exactly what you put in it!  Win!

Copycat Olive Garden Salad Dressing (adapted from goodlifeeats.com)

1/2 c. light mayonnaise
1/3 c. white vinegar
1 T. freshly squeezed lemon juice
1/3 c. grated parmesan or romano cheese
1 t. extra virgin olive oil
1/2 t. Italian seasoning
1/2 t. dried parsley
1/4 t. garlic powder
1 t. salt

Combine all ingredients in the food processor or blender and blend to combine.  Chill for at least 2 hours before serving.  

As a reminder, at Olive Garden they put romaine lettuce, red onion, black olives, pepperoncini peppers, tomatoes, croutons and parmesan cheese in their salad.  

This dressing will keep for up to a week in the fridge.

Makes about 1 cup of dressing (442 calories for the entire recipe) according to my calculator on loseit.com

Creamy Chicken Lasagna

This is a quick and easy lasagna together because I used no boil noodles!  Just brown the ground chicken with some spices and use your favorite jarred marinara and you will have lasagna in a flash!  Enjoy!

Creamy Chicken Lasagna (Shelly Redmond)

1 lb. lean ground chicken (I used Smart Chicken)
1 t. salt
1/2 t. black pepper
1 t. garlic powder
1/2 t. dried thyme
1/4 t. dried oregano
1 T. extra virgin olive oil
1 cube chicken bouillon
1/4 c. hot water (heat in the microwave)
1 (8 oz.) package reduced fat cream cheese, softened (not fat free)
2 c. shredded mozzarella cheese, divided
1 (24-26 oz.) jar marinara

6 oven ready lasagna noodles (I used Barilla brand)

1/4 c. grated Parmesan cheese
1/4 t. Italian seasoning

Preheat the oven to 350.  Place chicken, salt, pepper, garlic powder, thyme and oregano in a skillet with olive oil and saute until chicken is cooked through.  Remove from the heat and set aside.  Dissolve the bouillon cube in the hot water.  In a large bowl combine chicken, bouillon water, cream cheese and 1 c. mozzarella.  Spread 1/3 marinara in the bottom of a greased 9X13 baking dish.  Cover with 1/2 chicken mixture and 3 lasagna noodles.  Repeat layer one more time, ending with marinara (1/3 marinara, other 1/2 of chicken mixture and 3 lasagna noodles.)  Top with remaining 1/3 marinara, mozzarella, parmesan and Italian seasoning.  Bake, covered with foil for 30 minutes.  Remove the foil and bake an additional 10 minutes until the top is browned and bubbly and delicious!

8 servings (256 calories each serving) according to my calculator on loseit.com

Slow Cooker Creamy Ranch Pork Chops with Potatoes and Carrots

This is a super simple, super delicious recipe for creamy and luscious pork chops.  Add potatoes and carrots in the bottom of the crock pot and you have a quick and easy dinner perfect for hot summer days when you don't want to turn on the oven.  Also, you can assemble this the night before and cook the next day!  

Slow Cooker Creamy Ranch Pork Chops with Potatoes and Carrots (adapted from sixsistersstuff.com)

6-8 medium yukon gold potatoes (about 1 pound)
1 (1 lb.) bag baby carrots
Salt and pepper
4 boneless, butterflied pork chops
1 can reduced fat cream of chicken soup OR make your own!  You can find the recipe here.
1 package dry ranch style seasoning OR make your own!  You can find the recipe here.
1/2 c. skim milk (if using canned soup, if using homemade you can skip the milk)

Place potatoes and carrots in the bottom of a slow cooker and season liberally with salt and pepper.  Place pork chops on top of vegetables and season with salt and pepper (if you are using packaged ranch and canned soup go easy on the salt.)  In a medium sized bowl whisk together the soup, ranch seasoning and milk (if using.)  Pour the mixture over the pork chops and cook on low for 4-6 hours or on high for 2-4 hours.  

I highly, highly recommend making your own soup and ranch seasoning.  It is SO easy, much better for you and will make this dish taste divine!  

4 servings (453 calories each serving) according to my calculator on loseit.com

Homemade Cream of Chicken Soup

I know how easy it is to open a can of soup.  I do.  Stay with me here.  I KNOW there are some days when it's all you can do to get dinner on the table.  I. get. it.  But, for those days when you have a little extra pep in your step and want to make homemade cream of chicken soup to go in the recipe you're making for dinner, I have the recipe for you!  It is so easy and comes together in about 5 minutes.  I promise!  

Homemade Cream of Chicken Soup (adapted from sixsistersstuff.com)

3/4 c. chicken broth
1/4 t. poultry seasoning
1/8 t. onion powder
1/8 t. garlic powder
1/8 t. black pepper
1/2 t. salt
1/4 t. dried parsley
Dash of paprika
3/4 c. skim milk, divided
1/3 c. all purpose flour

In a small saucepan combine chicken broth, spices and 1/4 c. milk.  Bring to a boil and simmer for two or three minutes.  In a bowl, whisk together the remaining 1/2 c. milk and flour.  Add to the chicken broth mixture and whisk briskly until the mixture thickens.  

Makes the equivalent of 1 (10 1/2 oz.) can soup (226 calories for the entire recipe) according to my calculator on loseit.com

Dry Ranch Style Seasoning

I like the flavor of dry ranch seasoning in many dishes but I dislike the MSG, maltodextrin and soy in the packaged stuff.  This is a great substitute, has zero calories and zero guilt!  Enjoy!

Dry Ranch Style Seasoning (adapted from sixsistersstuff.com)

2 T. dried parsley
1 t. dried dill 
1 t. garlic powder
1 t. onion powder
1/2 t. dried basil
1/2 t. black pepper
1/2 t. salt

Combine all spices in an airtight container and shake to combine.  Makes the equivalent of 1 (1 oz.) packet of dressing mix.

ZERO calories!  Zippo!  Nada!  Zilch.

Crock Pot Chicken Tikka Masala

I really like Indian food and this chicken tikka masala is so good and easy to throw together in the crock pot.  Simmer all day for authentic Indian flavor without a lot of fuss!

Crock Pot Chicken Tikka Masala (adapted from theskinnyfork.com)

2 lb. boneless, skinless chicken breasts, cubed

1 yellow onion, diced

1 red bell pepper, diced

1 (13 1/2 oz.) can light coconut milk

1 (6 oz.) can tomato paste

1 (14 1/2 oz.) can crushed tomatoes

1 (14 1/2 oz.) can diced tomatoes

2 carrots, peeled and sliced

1 t. dried ginger

2 garlic cloves, minced or 1 t. garlic powder

1 T. curry powder

2 T. garam masala

1 t. cumin

1/2 t. chili powder

1/4 c. chopped cilantro

Combine all ingredients, except for cilantro, in a crock pot.  Stir well to combine.  Cover and cook on high for 4-6 hours or on low for 6-8 hours.  Serve over basmati rice and garnish with cilantro.

This could be prepped ahead and cooked when you are ready. 

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

Lime Cilantro Quinoa Salad

I had never made this recipe before but I am sure glad I did!  It is super easy and delicious.  Enjoy as a side or a light lunch.

Lime Cilantro Quinoa Salad (adapted from 100daysofrealfood.com)

1 c. quinoa, cooked according to package directions
3/4 c. dried golden raisins (or other dried fruit of your choice like raisins, chopped dried apricots or dried currants)
1/4 c. pine nuts, toasted
1/4 c. cilantro, chopped
1 red bell pepper, diced
1/4 c. freshly squeezed lime juice
1/4 c. olive oil
1 t. Dijon mustard
2 cloves garlic, minced
Salt, to taste

Mix all ingredients together in a large bowl and stir to mix thoroughly.  Serve at room temperature.

6 servings (297 calories each serving) according to my calculator on loseit.com

Crock Pot Citrus Glazed Chicken

This chicken is a perfect balance between sweet and salty.  The orange sections and orange juice provide the sweet and the chili sauce and soy sauce provide the salt.  Cook all day in the crock pot, serve with rice and enjoy!

Crock Pot Citrus Glazed Chicken (adapted from crockpot365.blogspot.com)

2 oranges, peeled and separated into segments
4 chicken leg quarter pieces (leg and thigh together), 8 chicken thighs or 12 chicken legs (I used the leg quarters)
1/2 t. black pepper
1 t. salt
1 onion, sliced in rings
4 garlic cloves, minced
1 c. orange juice
1/2 c. chili sauce
1 T. low sodium soy sauce
1 T. molasses
1 t. ground mustard
1 t. ground ginger

Put the orange segments into the bottom of your slow cooker and place the chicken pieces directly on top.  Season the chicken with salt and pepper and add the onion rings on top of the chicken.  In a mixing bowl combine the garlic, orange juice, chili sauce, soy sauce, molasses, mustard and ginger and whisk to combine.  Pour the mixture over the chicken, cover and cook on low for 5-6 hours or on high for 3-4 hours.  Serve over rice (I used brown) with a spoonful of accumulated juices.

I put this in the crock pot the night before and cooked it the next day and it came out great!

4 servings (320 calories each serving - one leg and one thigh) according to my calculator on loseit.com

Colombian Aji Picante

My husband is a hot sauce and chile freak.  I just called my husband a freak.  Sorry babe!  I love you!  Mwah!  Anyway.....this is VERY hot sauce and not for the faint of heart.  Enjoy sparingly and with a large glass of milk nearby to put out the fire. 

Colombian Aji Picante (adapted from skinnytaste.com)

4 large green onions, coarsely chopped
1 tomato, quartered
1 to 2 small habanero peppers, stems removed
1/2 bunch cilantro, stems removed
1 lime, juiced
1 to 2 oz. water 
Salt and pepper to taste 

Combine all ingredients in the bowl of a food processor and pulse to combine.  

This will keep in the fridge for up to 2 weeks.

1 tablespoon contains about 3 calories (which isn't even worth mentioning, in my opinion!)

Cilantro Lime Vinaigrette

I love to make homemade salad dressing.  It always tastes so much more fresh AND I know exactly what I'm feeding my family.  This is an easy one to whip up in your food processor or blender.  I served it over a butter lettuce salad with grape tomatoes, cucumbers, black olives and avocado.  

Cilantro Lime Vinaigrette (adapted from ourbestbites.com)

2 T. freshly squeezed lime juice
2 T. rice wine or white wine vinegar (I used rice wine vinegar)
2 T. extra virgin olive oil
2 cloves garlic, crushed
1/4 t. salt
1/4 t. black pepper
1/4 c. cilantro, roughly chopped

Combine all ingredients in a food processor or blender and pulse to combine.  

This can be made ahead and stored in the fridge.  

This makes about 6 tablespoons of dressing (258 calories for the full recipe) according to my calculator on loseit.com

Crock Pot Mongolian Beef

This is a great recipe for Mongolian Beef and, the best part is, you can make it in your crock pot!  I threw this together for dinner in about 10 minutes, let it cook all afternoon, then cooked up some jasmine rice to serve on the side and it was delicious!  You could also put this together the night before and plunk it in the crock pot in the morning!  Dinner!  Done!

Crock Pot Mongolian Beef (adapted from keyingredient.com)

2 lb. beef stew meat
2 T. cornstarch
1/4 t. dried ginger
3 cloves garlic, minced
3/4 c. soy sauce
3/4 c. water
1/2 c. brown sugar
3 medium carrots, shredded
1 t. crushed red pepper 
1/2 t. salt
6 green onions, chopped and divided

Place the beef in the crock pot and sprinkle with the cornstarch.  Toss to coat the beef.  Add ginger, garlic, soy sauce, water, brown sugar, carrots, crushed red pepper, salt and 3 chopped green onions.  Stir to combine.  Cover and cook on high for 2-3 hours or on low for 4-5 hours.  Sprinkle with remaining green onions before serving.  

6 servings (290 calories each serving) according to my calculator on loseit.com

Baked Chicken Taquitos

Taquitos are one of my favorite things to order when I go out for Mexican food but I usually don't since they are deep fried!  These baked taquitos are just as good (I promise!)  You will not be able to tell the difference!

Baked Chicken Taquitos (adapted from ourbestbites.com)

1 recipe taco chicken (you can find the recipe here)
1/3 c. whipped cream cheese
1/4 c. salsa verde
1 T. freshly squeezed lime juice
1/2 t. cumin
1 t. chili powder
1/2 t. onion powder
1/4 t. garlic powder
3 T. chopped cilantro
2 green onions, chopped
1 c. grated pepper jack cheese
16 fajita sized tortillas (I use La Tortilla Factory - they are only 50 calories and low carb!)
Cooking spray
Salt

Preheat the oven to 425.  In a large bowl combine taco chicken with cream cheese, salsa verde, lime juice, cumin, chili powder, onion powder, garlic powder, cilantro, green onions and cheese.  Press mixture flat so it is evenly distributed in the bowl.  Cut the chicken mixture (like a pie) into 16 even pieces (each piece will be about 2 T.)  Place 1/16 of the chicken mixture onto each of the 16 tortillas and roll tightly.  Place seam side down on a baking sheet, making sure they are not touching (I use two baking sheets.)  Spray each taquito lightly with cooking spray and sprinkle with salt.  Bake for 15-20 minutes, until golden brown and crispy and serve with salsa and sour cream.  

I have made these in the afternoon and baked them in the evening for dinner.  You could also freeze them individually and then place in a freezer bag to bake later.  If you are cooking from frozen they will need to cook for 20-25 minutes.

16 servings (126 calories each serving) according to my calculator on loseit.com.  Please keep in mind the calorie info will vary greatly depending on your tortillas!

Banana Flaxseed Bread

I love banana bread and, when given the opportunity to make it a bit healthier, I will do it!  This is a perfect balance between the sweet, moist banana bread that you love and a healthy twist with the addition of flax seed and whole wheat flour.  Enjoy!

Banana Flaxseed Bread (adapted from The Kansas City Star, April 16, 2008)

1 c. all purpose flour

1/2 c. milled flaxseed (I used Hodgson Mill brand)

1/2 c. whole wheat flour

1/2 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. cinnamon

1/4 t. salt

1/4 c. skim milk

1/4 c. canola oil

2 egg whites

1 whole egg

1 t. vanilla

1 1/4 c. very ripe bananas, mashed (about 3 medium bananas)

1/3 c. walnuts, toasted (optional - I did not include the nuts)

Preheat the oven to 350.  Combine the all purpose flour, flaxseed, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.  In a small mixing bowl whisk together milk, oil, egg whites, egg and vanilla.  Pour milk mixture into dry ingredients and stir until blended.  Stir in bananas and walnuts, if using.  Spoon into a greased and floured 9X5" loaf pan and bake for 55-60 minutes or until browned and toothpick inserted in center comes out clean.  Allow to stand in pan for 10 minutes, then remove from pan and place on a wire rack to cool.

This can be made ahead and stored in an airtight container for 3 days.

8 servings (229 calories each serving) according to my calculator on loseit.com