Lemon Pepper Chicken with Artichoke Relish

If you are looking for a quick, easy, low cal, impressive entree I have one for you today!  This lemon pepper chicken and artichoke relish are super easy to make, the portions are HUGE and the calories are LOW (did I mention that already?)  Feel free to make the relish ahead of time and store in the fridge until time to eat.  The chicken can be either baked or grilled - I baked mine this time because "A Boy Named Sous" wasn't home in time to grill it and I had already tasted the artichoke relish and I could. not. wait. for him to get home, fire up the grill and grill the chicken.  Have I mentioned I have no patience?  Well, I have no patience!  Enjoy!

Lemon Pepper Chicken with Artichoke Relish (adapted from iowagirleats.com)

For the chicken:

6 (5-6 oz.) boneless, skinless chicken breasts
2 t. extra virgin olive oil
2 T. lemon pepper seasoning
Salt, to taste (check your lemon pepper seasoning for salt - you may not want to add salt if it already contains salt.  I just said the word salt one too many times.  Salt, salt, salt!)

For the artichoke salsa:

1 (15 oz.) can quartered artichoke hearts, drained and roughly chopped
2 T. capers, drained
1/4 c. red onion, finely diced
1 roma tomato, diced
Juice of 1/2 a lemon
1 T. red wine vinegar
1 T. extra virgin olive oil
1 clove garlic, minced
1/2 t. dried oregano
1/2 t. dried thyme
1/8 t. crushed red pepper
Salt and pepper, to taste

For serving:

6 oz. baby spinach
4 oz. fat free feta cheese

For the chicken:

Preheat the oven to 375.  Spray a baking sheet with cooking spray and place the chicken breasts on the baking sheet.  Season the chicken breasts with olive oil, lemon pepper and salt (if using.)  Bake at 375 for 35-40 minutes.

For the artichoke salsa:

Combine all ingredients in a medium bowl and stir well to combine.  

For serving:  

Place 1 oz. baby spinach on a dinner plate and top with a chicken breast.  Pile on a scoop of the artichoke relish and garnish with feta cheese, dividing them evenly among the 6 chicken breasts.  I served this with my Lemony Brown Rice but it would also be delicious with mashed potatoes!  If you have leftovers I would wait to put the chicken on top of the spinach until you are ready to eat.  No one wants to eat soggy spinach!

6 servings (245 calories each serving) according to my calculator on loseit.com

Caprese Grilled Cheese

Oh. my. stars.  This sandwich takes sandwiches to a whole new level.  A new galaxy, even.  Hearty multi grain bread with juicy, ripe tomatoes, salty basil pesto and creamy mozzarella cheese.  Plus, it is quick and easy to put together.  I have died and gone to sandwich heaven!

Caprese Grilled Cheese (Shelly Redmond)

2 slices of really good multi grain bread
Extra virgin olive oil (for drizzling the bread)
2 slices reduced fat mozzarella cheese
3-4 thickly cut tomato slices
Salt
1 T. basil pesto (use jarred or make your own.  Here's my recipe)

Drizzle one side of one piece of bread with a little bit of olive oil and place oiled side down in a skillet.  Place mozzarella slices on top, staggering as needed to cover the entire surface area of the bread and then layer on the tomatoes and sprinkle lightly with salt to season.  Spread the pesto on the remaining slice of bread and place pesto side down on top of the tomatoes.  Drizzle the top with a little bit of olive oil and grill at medium heat for about 2-3 minutes per side until bread is browned and crunchy.  Enjoy!

1 serving, and trust me, you will not want to share (487 calories each serving) according to my calculator on loseit.com (this calorie count will vary greatly depending on the bread you use.  I did not want to skimp on bread for this so I didn't!)

Pimento Cheese

So, today is the first installment of what I will call "throwback Thursday".  What is throwback Thursday, you ask?  Well, on my blog it will mean that, on some Thursdays (not all, just some) I will share a recipe that I remember eating as a kid or that I make now but it was popular a while back.  Think, salisbury steak (which, by the way, you can find right here.)  It could be that I will make it exactly as I remember having it as a kid (ah, nostalgia) or that I will update it and share an even better version of what we all remember.  I will start today with pimento cheese.  Ah, pimento cheese.  I remember eating this lovely concoction at my grandparents' house on white bread.  We also stuffed it in celery at Thanksgiving!  Remember the cheese came in a cute little glass jar?  (Which, incidentally, my mom saved and used for juice glasses!)  I just love my mom.  Anyway, enjoy this updated, homemade version of pimento cheese and come back soon for the next installment of "throwback Thursday"!

Pimento Cheese (adapted from allrecipes.com)

2 c. (8 oz.) extra sharp cheddar cheese (this is the right time to grate your own cheese, folks.  I love the convenience of pre-grated cheese but this is not the place for it.)
8 oz. whipped cream cheese, softened
1/2 c. mayonnaise
1/4 t. garlic powder
1/4 t. cayenne pepper
1/4 t. onion powder
1 (4 oz.) jar diced pimentos, drained

Place the cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder and pimento into the large bowl of a mixer.  Beat at medium speed until thoroughly combined.  

Serve with crackers or veggies.  If you make it ahead and refrigerate it you might want to pull it out an hour or so before serving to let it soften a bit. 

Makes 14 (1/4 c.) servings (208 calories each serving) according to my calculator on loseit.com

Fiesta Salad

Are you looking for a yummy salad to take to your Labor day barbecue?  I have one for you!  I grew up eating this salad almost every time we grilled hamburgers.  It is not gourmet but it IS delicious (and nostalgic, if you're me.)  Enjoy!

Fiesta Salad (Shelly Redmond)


12 c. lettuce (romaine, iceberg, whatever you like)
2 medium tomatoes, diced
1 bunch green onions, sliced
1 c. shredded cheese (co/jack, cheddar, whatever you have on hand)
5 oz. Fritos corn chips
1 (15 oz.) can ranch style beans, undrained
3/4 c. bottled creamy Italian dressing

Combine all ingredients in a LARGE bowl and toss to combine.  I usually cut up the lettuce, tomatoes and onions ahead of time and assemble it right before we eat. 

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

Honey Lime Chicken Tacos

If you need a quick and delicious taco chicken recipe I have one for you today!  Just plunk everything in the crock pot, turn it on and shred the chicken when you get home.  Serve with you favorite toppings and it's tacos in a flash!  Enjoy!

Honey Lime Chicken Tacos (adapted from sixsistersstuff.com)

5 T. honey
5 T. freshly squeezed lime juice
1 T. chili powder
1/2 t. garlic powder
1 1/2 lb. boneless, skinless chicken breasts 
Salt and pepper

Whisk together the honey, lime juice, chili powder and garlic powder.  Place the chicken breasts in a crock pot that has been sprayed with cooking spray and season each one with salt and pepper.  Pour the honey lime mixture over the chicken and cook on high for 2-4 hours or on low for 4-6 hours.  Shred the chicken and serve on tortillas or taco shells with your favorite taco toppings!

12 taco sized servings (for fajita sized tortillas or hard shell tacos - 94 calories each serving not including tortillas/taco shells or toppings) according to my calculator on loseit.com

Lemony Brown Rice

This is one of my go to side dishes for when I don't have time to think about side dishes or I forget to plan one (what?!)  I always have everything on hand and it is quick and easy to make.  Be warned this rice is VERY lemony (I love lemon.  I always say if I was stuck on a dessert island I'd want to have lemons with me.)  Anyway, if you don't like things too lemony just cut back on the lemon juice to your liking!  Enjoy!

Lemony Brown Rice (adapted from greek.food.com)

3 c. instant brown rice
6 T. extra virgin olive oil
3 t. salt
1/2 c. freshly squeezed lemon juice
2 1/2 c. water or chicken broth
1/4 c. parsley, chopped

Combine first five ingredients in a large saucepan and bring to a boil.  Cover and reduce heat to medium.  Cook for five minutes then turn the stove off and let the rice sit for 5 minutes.  Stir in chopped parsley and serve.

6 servings (176 calories each serving) according to my calculator on loseit.com

BLT Quinoa Egg Cups

This is my new favorite breakfast item!  I found this recipe when I was looking for high protein breakfast foods to make for my marathon running husband.  We tried them this morning before he ran 20 miles in preparation for a race he is running in September and they are delicious and so easy!  I cooked the quinoa and fried the bacon the night before and it made them even quicker to put together for breakfast.  Store leftovers in the refrigerator or freeze and reheat in the microwave for about 30 seconds.  Enjoy!

BLT Quinoa Egg Cups (adapted from iowagirleats.com)

3/4 dry quinoa
1 1/2 c. chicken broth (or water)
2 eggs
3 egg whites
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 c. shredded cheddar cheese
8 thick slices bacon, cooked and crumbled
1/2 c. chopped tomatoes (1 roma tomato)
1 green onion, finely chopped
2 T. grated parmesan cheese
1 t. salt
1/2 t. black pepper

Combine quinoa and chicken broth in a saucepan and bring to a boil.  Reduce the heat to a simmer and cook until all the broth is absorbed and the quinoa is tender, about 15 minutes.  Let cool slightly. 

Preheat the oven to 350.  In a large bowl whisk together the eggs and egg whites.  Add the remaining ingredients (including the quinoa) and stir to combine.  Spray a standard sized muffin tin with cooking spray and fill each cup to the top with the quinoa mixture.  Bake for 20-25 minutes or until golden brown on top.  Let cool 5 minutes then run a sharp knife around the outside of the cups to loosen them and pop out with a spoon.  Let cool completely before refrigerating or freezing if you plan to store them for the future. 

12 servings (128 calories each serving) according to my calculator on loseit.com

Skinny Chicken and Broccoli Alfredo

This might be the perfect skinny pasta.  It is tasty and a real fake out because the alfredo sauce is made with Greek yogurt and skim milk!  It tastes so authentic that you won't know you aren't eating the real thing!  Plus, the broccoli beefs up the fiber content.  Win!  Enjoy!

Skinny Chicken and Broccoli Alfredo (adapted from iowagirleats.com)

8 oz. short pasta of your choice (rotini, penne or even shells - feel free to use whole wheat pasta if you want, too!)
2 T. extra virgin olive oil

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast cut into bite sized pieces
2 T. flour
1 c. chicken broth
1/4 c. skim milk
1/4 c. plain Greek yogurt
1 t. salt 
1/2 t. black pepper
3/4 c. grated Parmesan cheese
1 (16 oz.) bag frozen broccoli florets, steamed

Cook pasta according to package directions, reserving 1/2 c. pasta cooking water before draining.  Set aside.  Heat olive oil in a large skillet and add the garlic.  Cook for 1 minute and then add the chicken.  Saute the chicken for about 6-8 minutes or until the pieces are cooked through.  Transfer the chicken to a plate with a slotted spoon, leaving the pan juices in the pan.  Add the flour to the pan and whisk to incorporate into the pan juices for about 1 minute.  Slowly whisk in the chicken broth and milk.  Whisk in the yogurt, salt and pepper then turn the heat down to low and let the mixture thicken for about 3 minutes.  Turn the heat off and stir in the Parmesan cheese, broccoli, chicken and pasta.  Add the reserved pasta water if the sauce is too thick.  Taste for seasoning and serve with extra Parmesan cheese if desired.

4 servings (466 calories each serving) according to my calculator on loseit.com

Banana Blueberry Bread

Wanna hear a story?  About a week and a half ago we had a storm here where I live that was pretty intense.  So intense, in fact, that it knocked out the control panel on my oven.  After having a repairman here to look at it we discovered that it would be almost as expensive to fix it as it would be to buy a new one.  So, that night, my husband and I set out for the appliance store (leaving our kids at home with my sweet mom.  God. bless. her.)  We found a new range and had it set to be delivered in 5 days (I ordered white and, apparently, it's not a very popular color anymore in appliance world.  Who knew?  I'm not really a fan of doing what's popular anyway.  But I digress.)  Luckily for me, the rest of the dinners I had planned for the week were stovetop friendly (did I mention that your oven can go out and not your stove?  I never knew that!)  Anyway, one day during the 5 day waiting for my newwhiteunpopularcoloredoven I decided I was gonna make banana bread because I had overripe bananas and some time on my hands (and because, as you know, I LOVE to make variations on banana bread.)  I happened to be on the phone with a friend of mine and I mentioned said banana bread.  And then she said it.  "Oh, you already got your new oven?"  Nope.  I hadn't already gotten my new oven.  It was a moment of airheadedness that I am NOT a fan of.  I had already started mashing the bananas so I went ahead and finished and popped them in the freezer.  Needless to say, my new oven got delivered, I made the banana bread yesterday and the rest is history.  Oh, and the banana bread is good too!  Enjoy!

Banana Blueberry Bread (adapted from huffingtonpost.com)

3/4 c. milk (almond, skim, buttermilk, whatever)
3/4 c. packed light brown sugar
1/4 c. applesauce (can also use canola oil)
2 T. milled flaxseed (can also use 2 large eggs)
6 T. water (do not add if using eggs)
3 medium mashed bananas
2 1/4 c. white whole wheat flour
1 1/2 t. baking powder
3/4 t. ground cinnamon
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1 1/4 c. blueberries, fresh or frozen

Preheat the oven to 375.  Coat a 9 by 5 inch loaf pan with cooking spray and set aside.    Whisk milk, brown sugar, applesauce (or oil), flaxseed (or eggs) and water (if using flaxseed) together in a large bowl.  Stir in the mashed bananas.  Add the flour, baking powder, cinnamon, baking soda, salt and nutmeg and stir until just combined.  Fold in the blueberries.  Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.  Cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool for 2 hours before slicing.  

10 servings (212 calories each serving) according to my calculator on loseit.com
For this loaf I actually cut the bread into 10 pieces and then cut them in half down the middle so my husband could take it to work and share.  Of course, I kept a piece for myself!  

Easy Summer Quinoa

Since summer is almost over I thought I'd better post this "summer quinoa" recipe!  This would be a great side to take to a barbecue or a light lunch.  Keep it in your fridge and you won't reach for fast food!  Enjoy!

Easy Summer Quinoa (adapted from iowagirleats.com)

2 1/2 c. chicken broth (or vegetable broth for vegetarian), divided
1 c. quinoa
2 T. extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, minced
1/4 t. crushed red pepper
4 c. chopped kale
2 small (or 1 large) zucchini, diced
Salt and pepper to taste
4 c. corn (fresh or frozen, defrosted)
1/2 c. sun dried tomatoes, cut in strips
1/2 c. fresh basil, chopped
Shaved or grated parmesan cheese, for garnish

Place 2 c. chicken or vegetable broth and quinoa in a saucepan and bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until the quinoa has absorbed all the liquid.  Place in a large bowl and set aside.

While the quinoa cooks, heat the olive oil in a large skillet over medium heat.  Add the shallot and saute until tender, about 2 minutes.  Add garlic and crushed red pepper and saute for 30 seconds, stirring constantly.  Add kale and zucchini and increase the heat to medium high.  Season with salt and pepper and saute for 2 minutes.  Add the corn and sun dried tomatoes and continue to saute for another 2 minutes.  Add remaining 1/2 c. chicken or vegetable broth and scrape up any brown bits that are on the bottom of the pan.  

When the broth is nearly evaporated pour the veggie mixture into the bowl with the quinoa.  Add the basil and stir to combine.  Taste and add salt and pepper as needed.  Serve topped with shaved or grated parmesan cheese (not pictured because I topped individual servings as we ate them.)  This is delicious hot, room temperature or even cold as a salad!

Makes 10 side dish servings (146 calories each serving) according to my calculator on loseit.com

Black Bean, Corn and Avocado Salad

This might SEEM like a recipe that I should be posting on Taco Tuesday......HOWEVER, it is so delicious that I couldn't wait!  You can really make this anytime.  Sunday supper, meatless Monday, taco Tuesday.  You get the idea.  If you cut the tomatoes small enough it would make a great dip with tortilla chips too!  Ole!

Black Bean, Corn and Avocado Salad (annies-eats.com)

1 (15 oz.) can black beans, drained and rinsed
1 small red onion, finely diced
2 avocados, pitted and cubed
2 c. corn kernels (fresh or frozen, thawed)
1 pint cherry tomatoes, halved or quartered (smaller if you want this to be a dip)
Juice of 2 limes
2 t. extra virgin olive oil
1 t. salt
1/2 c. fresh cilantro, chopped

Place all ingredients in a large bowl and toss to combine.  This will keep for a day or two in the fridge due to the lime juice!  Serve chilled or at room temperature.

6 servings (207 calories each serving) according to my calculator on loseit.com

Salmon Sandwiches with Basil Dill Mayonnaise

This is at the top of my "all time favorite sandwich list".  Well, if I had an "all time favorite sandwich list" this would definitely be on it.  Maybe I should start one.  Anyway, you get the idea.  Broiled or grilled salmon (you choose) with the MOST delicious basil dill mayonnaise you have ever tasted in your life.  Hand me a spoon, people!  Enjoy!

Salmon Sandwiches with Basil Dill Mayonnaise (adapted from foodnetwork.com)

For the salmon:

2 1/2 lb. salmon, cut in 8 equal pieces
Salt and pepper
1 T. extra virgin olive oil

For the mayonnaise:

1 c. light mayonnaise
1/4 c. sour cream (or plain Greek yogurt)
3/4 t. white wine vinegar
1 small bunch fresh basil (about 1/4 c.)
3/4 c. fresh dill, chopped
2 green onions, chopped
1/4 t. salt
1/4 t. pepper
3 t. capers, drained

To assemble the sandwiches:

8 buns (I used whole wheat)
1/4 lb. mixed greens

For the salmon:

Preheat the broiler or grill and season the salmon with salt, pepper and olive oil.  If broiling, place on a sheet pan that has been sprayed with cooking spray and broil for 6-8 minutes, until flaky but not overdone.  If grilling, cook for 5-6 minutes, turning halfway through.  Allow the salmon to rest for 15 minutes before assembling the sandwiches.

For the mayonnaise:

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

To assemble the sandwiches:

Slice the buns and smear each side of the cut side of the bun with a tablespoon of the mayonnaise.  Place some mixed greens on the bottom of the bun and place the salmon on top.  Cut in half and serve immediately. 

8 servings (527 calories each serving) according to my calculator on loseit.com (this includes the whole wheat buns I used which were 170 calories each

S'mores Brownies

I had to post this recipe before the end of summer because, you see, these are the perfect summer dessert and it is almost summer's last hurrah!  This would be a really fun after school snack for your kids or a great dessert for the last bbq of the summer.  It will be Labor day before we know it!  Enjoy!

S'mores Brownies (adapted from myrecipemagic.com)

1 (18 oz.) brownie mix + ingredients to prepare according to package directions (I used Ghirardelli dark chocolate)
4 1/2 graham crackers (to be exact!)
4 (1.55 oz.) Hershey's chocolate bars 
16 large marshmallows 

Preheat the oven to 350.  Line an 8X8 inch baking dish with foil and generously spray with cooking spray.  

Prepare brownie mix according to package directions and pour into the prepared baking dish.  Layer the graham crackers on top of the brownie batter (you will have to break one into pieces to make it fit in a single layer.)  Do not overlap.  Next, layer on the chocolate bars, breaking as needed to form a single layer.  Finally, layer on the marshmallows, making four rows of four.  

Bake for 40-50 minutes, let cool completely and cut into 16 even pieces using the melted marshmallows as your guide!

16 servings (295 calories each serving) according to my calculator on loseit.com

Twice Baked Potatoes

This is a recipe that I used to make a lot but I hadn't made for quite some time.  I busted it out for a steak dinner for a good friend's birthday and I remembered why I used to make them so much!  They are really easy to make and super tasty.  You can bake the potatoes a day ahead if you want and then just scoop out the insides and make the filling and re-stuff them the day you want to eat them.  This would make a really great main dish with a salad alongside too!  Enjoy!

Twice Baked Potatoes (adapted from foodandwine.com)

3 medium baking potatoes, scrubbed clean
1 T. extra virgin olive oil
1 t. salt, divided
1/2 t. black pepper, divided
4 oz. bacon, chopped 
2 c. (8 oz.) sharp cheddar cheese, shredded
1 c. light sour cream
4 T. unsalted butter
2 T. chives, minced

Preheat the oven to 400.  Line a large baking sheet with aluminum foil.  Rub the potatoes with olive oil and season with 1/2 t. salt and 1/4 t. pepper.  Bake until fork tender, 1 hour to 1 hour and 10 minutes.  Allow to cool until cool enough to handle.  

Cook the bacon in a small skillet over medium heat until it is crisp and the fat is rendered.  Drain on paper towels.  

Cut the potatoes in half lengthwise and scoop out the pulp, leaving a 1/4" layer of pulp on the skin.  Return the potato halves to the baking sheet and set aside.

Using a potato masher, mash the potato pulp until smooth.  Add 1 cup of the cheese, sour cream, butter, chives and the remaining 1/2 t. salt and 1/4 t. pepper.  Taste for seasoning and add more salt and pepper if necessary.  Spoon the potato mixture back into the potato halves and top with the remaining cheese.  Bake for 15 minutes or until heated through and the cheese is melted.

6 servings (462 calories each serving) according to my calculator on loseit.com

Spicy Soba Noodles with Chicken and Peanut Sauce

Have you ever tried soba noodles?  They are made from buckwheat and while they are not very attractive to look at (brown) they have a fantastic, nutty flavor and they are perfect for salads or hot preparations!  Plus, they cook in THREE minutes!  This could easily be made vegetarian too.  Just replace the chicken with more veggies!  This is a salad that you can serve at either room temperature or cold and is perfect to have in your fridge for quick and easy lunches.  Enjoy!

Spicy Soba Noodles with Chicken and Peanut Sauce (adapted from food.com)

1 lb. boneless, skinless chicken breasts
1 t. extra virgin olive oil
Salt and pepper
1 carrot, peeled
1 red pepper, thinly sliced
2 sliced green onions
3 T. chopped dry roasted unsalted peanuts
1/4 c. cilantro
10 oz. soba noodles
1/3 c. peanut butter
1 1/2 t. ground ginger
3 T. low sodium soy sauce
2 T. honey
1-2 t. crushed red pepper flakes (I used 1 t. and it was hot enough for me but if you like it spicy, knock yourself out!)
1 garlic clove, minced

Preheat the oven to 375.  Place the chicken breasts on a sheet pan that has been covered with foil and sprayed with cooking spray.  Season the chicken with olive oil, salt and pepper and bake for 40 minutes.  Allow the chicken to cool, then shred.

While the chicken cooks, shave the carrot lengthwise into thin strips using a vegetable peeler and place in a large bowl.  Add the chicken (when cooled and shredded), red pepper, green onions, peanuts and cilantro.  

Cook the soba noodles according to the package directions then rinse under cold water to cool.  Add the soba noodles to the bowl with the vegetables.

To make the dressing whisk together the peanut butter (I used natural peanut butter so I had to soften it for about 15 seconds in the microwave), ginger, soy sauce, honey, crushed red pepper and garlic.  Pour over the chicken and vegetables and toss to combine.  Taste for seasoning and serve!

6 servings (411 calories each serving) according to my calculator on loseit.com

Chili Lime Avocados

This "recipe" is not so much a recipe as it is a method of making a great side dish to go with Mexican food.  I pull this out of my hat when I need a quick, easy side dish for taco night.  It is a great one for days you don't really want to think about sides.  The only brain power required is to add up how many avocados you will need to feed the number of people you will be feeding!  It's kinda like deconstructed guacamole.  Deconstructed guacamole.  Maybe I should be on Iron Chef.  Yeah, maybe not.  Anyway,  I like to figure on one avocado per person but we are BIG fans of avocado in my house so you can adjust this to fit your needs!  Enjoy! 

Chili Lime Avocados (adapted from foodnetwork.com)

Avocados
Freshly squeezed lime juice
Extra virgin olive oil
Salt and pepper
Chili powder
Chopped cilantro for garnish

Split avocados in half lengthwise and remove the pit.  Scoop the avocado halves out of the skin with a spoon and arrange them on a platter.  Drizzle the avocado halves with lime juice and olive oil.  Sprinkle them with salt, pepper, chili powder and cilantro and serve!  

1 avocado has about 234 calories and the rest of the ingredients have minimal (like, less than 10) calories!

Butterscotch Banana Bundt Cake

Oh my gosh, I can't tell you how delicious this cake is.  It is moist, banana-y, butterscotch-y and the glaze just sends it right over the top!  The good news is, if you bake it using flax seed for the eggs and applesauce for the oil, it is pretty low cal!  I am giving instructions for how to make it a little lower in calories but I'm also including regular instructions.  The calorie info given is for the lower calorie version, however.  Enjoy!

Butterscotch Banana Bundt Cake (adapted from sixsistersstuff.com)

For the cake:

1 yellow cake mix
1 (3 oz.) box instant butterscotch pudding mix
1 1/2 c. water (if using eggs only use 1 c. water)
3 T. milled flax seed (or 3 eggs)
1/3 c. unsweetened applesauce (or 1/3 c. canola or vegetable oil)
3 ripe bananas, mashed

 For the glaze:

1 1/2 t. butter, melted
1 T. water
2 1/2 T. brown sugar
1/3 c. powdered sugar

Preheat the oven to 350.  Grease and flour (or spray with cooking spray) a bundt pan and set aside.  In a large bowl mix together the cake mix (don't add the ingredients listed on the box), the butterscotch pudding (do not prepare as listed on the box), water, flax seed and applesauce.  Combine until fully incorporated and add the mashed bananas and stir to combine.  Pour the batter into the greased bundt pan and bake for 45-48 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cook for about 45 minutes before turning it out of the pan.

When the cake is cool, mix all the ingredients for the glaze together and drizzle on top of the cake.  

16 servings (206 calories each serving) according to my calculator on loseit.com

Creamy Pasta with Chicken and Sun Dried Tomato Pesto

This is a quick, easy and super delicious dinner that needs no side dish (other than some garlic bread.)  The fat free half and half makes it creamy without adding a ton of calories and the sun dried tomato pesto gives it a tangy and rich bite that can't be beat.  Enjoy!

Creamy Pasta with Chicken and Sun Dried Tomato Pesto (adapted from daringgourmet.com)

1 box (13 1/4 oz.) whole wheat penne pasta
2 T. extra virgin olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cubed
2 large tomatoes or 1 (14 1/2 oz.) can diced tomatoes
1 c. fat free half and half
1/2 c. chicken broth
1 1/2 T. all purpose flour
6 T. sun dried tomato pesto
1/2 t. salt
1/2 t. black pepper
1 small bundle fresh basil, chopped
1 (10 oz.) bag baby spinach
Parmesan cheese, for serving

Prepare the pasta according to package directions.  While the pasta is cooking, heat the oil over medium high heat in a large skillet and saute the onion until tender and translucent, about 5 minutes.  Add the garlic and cook for another minute.  Add the chicken and cook until no longer pink.  Add the tomato and cook for another minute.  Whisk together the half and half, chicken broth and flour in a small bowl or measuring cup and add to the chicken mixture along with the pesto, salt and pepper.  Stir to combine.  Bring to a boil, reduce the heat to a simmer and let cook for 5 minutes, stirring occasionally.  Drain the pasta and add it to the skillet.  Toss in the sauce to coat.  Add the basil and spinach and toss to combine.  You may have to add the spinach in a few batches, tossing to coat and wilt until there is room to add more in your skillet.  Taste for seasoning and serve immediately with Parmesan cheese.

8 servings (394 calories each serving) according to my calculator on loseit.com

Sesame Orange Chicken

This is a quick dish to put together and the flavors are SO good!  I made the sauce the night before and kept it in my fridge but you could also put the whole thing together the night before and just turn on the crock pot in the morning when you are ready to leave.  Serve with jasmine or brown rice and you have dinner!

Sesame Orange Chicken (adapted from therecipecritic.com)

12 bone in, skin off chicken thighs
Salt and pepper
2/3 c. honey bbq sauce (I used KC Masterpiece)
2/3 c. orange marmalade
2 T. orange juice
1/4 c. + 2 T. reduced sodium soy sauce
1 1/2 t. dried ginger
1/2 t. crushed red pepper flakes
1 t. sesame oil
2 T. all purpose flour
2 T. sesame seeds

Place the chicken thighs in a 6 quart crock pot and season with salt and pepper.  You will have to stack them on top of each other.  Season each chicken thigh with salt and pepper.  In a large bowl, combine the bbq sauce, orange marmalade, orange juice, soy sauce, ginger, red pepper flakes and sesame oil and whisk to combine.  Pour over the chicken.  Cover and cook on low for 6-8 hours or on high for 4-6 hours.  When the chicken is done, remove it from the crock pot.  Remove one cup of the liquid and add the flour to it.  Whisk to combine (this will thicken the sauce.)  Add the sauce back to the crock pot, straining it through a mesh sieve to catch any pieces of flour that didn't break down.  Allow the sauce to thicken for a few minutes and then top the chicken with the sauce.  Garnish with sesame seeds and serve!

6 servings, 2 thighs each serving (409 calories each serving) according to my calculator on loseit.com

Baked Egg Rolls

Oh my gosh friends have I got a doozy for you today!  If you like Chinese egg rolls you are going to LOVE these baked egg rolls!  All of the flavor you want without the frying mess and calories!  It is a total make ahead too!  I made mine in the morning and baked them off just before I wanted to eat.  Another plus is, they are very versatile!  If you want a vegetarian version you could replace the chicken with shredded cabbage!  You could also use ground pork or beef in place of the chicken.  Enjoy and don't forget the dipping sauce!  

Baked Egg Rolls (adapted from allrecipes.com)

2 T. + 1 t. extra virgin olive oil
2 c. grated carrots
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. chopped water chestnuts
1/4 c. green bell pepper, finely chopped
1/4 c. green onion, finely chopped
1 clove garlic, minced
1 lb. ground chicken breast
4 t. cornstarch
1 T. water
2 T. reduced sodium soy sauce
1 t. brown sugar
1 pinch cayenne pepper
1 t. salt
16 egg roll wrappers
Cooking spray
Dipping sauce (for serving), see below

Preheat the oven to 425.  Lightly spray a large baking sheet and set aside.  

Heat one tablespoon of olive oil in a large skillet over medium high heat and saute the carrots, bean sprouts, water chestnuts, bell pepper, onion and garlic for about 5 minutes until the vegetables are tender but still a little crisp.  Meanwhile, heat another tablespoon of olive oil in a medium skillet over medium high heat heat and cook the ground chicken until it is completely cooked.  While the veggies and chicken cook mix the cornstarch, water, soy sauce, brown sugar, cayenne pepper and salt together in a small bowl.   Add the chicken and cornstarch mixture to the vegetable mixture and allow to cool a little bit before assembling the egg rolls.   

Spoon 1/4 c. of the mixture onto the bottom third of one egg roll wrapper.  Fold the sides toward the center and wrap tightly.  Place seam side down on the prepared baking sheet and repeat with the remaining ingredients.  These can be refrigerated at this point until ready to bake.  When you are ready to bake them, spray each egg roll with cooking spray and bake in the preheated oven for 20-25 minutes or until golden brown and crispy!  Serve with dipping sauce!

16 servings (141 calories each serving) according to my calculator on loseit.com

Dipping Sauce (allrecipes.com)

3 T. low sodium soy sauce
3 T. rice vinegar
1/8 t. sesame oil
1 t. ground ginger
1/2 t. garlic powder
1/2 t. onion powder

Combine all ingredients in a container with an airtight lid and shake to combine.  Just before serving, shake again and distribute among 4 small serving bowls for dipping.  

4 servings (13 calories each serving) according to my calculator on loseit.com

Honey, Wheat and Flaxseed Pancakes

This, quite possibly, might be the perfect pancake.  Flavorful, easy and good for you!  These would be great to make and have on hand for when school starts or for an easy breakfast on a Saturday.  I served mine with turkey sausage and fruit (and lots and lots of coffee for mom, of course!)  Delicious!

Honey, Wheat and Flaxseed Pancakes (adapted from picky-palate.com)

1 c. white whole wheat flour
3 T. milled flax seed
1 t. baking soda
1/4 t. salt
1 c. buttermilk (don't have buttermilk on hand?  See my *tip below!)
1 large egg
1 t. vanilla extract
3 T. honey

Combine flour, flax seed, baking soda and salt in a large bowl and whisk to combine.  Add the buttermilk, egg, vanilla and honey and stir until just combined.  Using a 1/3 c. measuring cup, pour the pancake batter onto a griddle pan or nonstick skillet, heated over medium high heat.  I like to use a little butter to ensure they don't stick when you are ready to turn them.  Cook for about 2 minutes or until the bottom is golden brown.  Flip and cook on the other side for an additional minute or until the pancakes are cooked through.  Serve with syrup!

*tip - Do you want to make these pancakes but find yourself without buttermilk?  Here's an easy solution!  Place a tablespoon of white vinegar or lemon juice in a 1 cup measuring cup.  Add enough milk to bring the liquid to the one cup line.  Stir and let stand for 5 minutes and voila!  Buttermilk substitute!  This may not be the best solution if you are trying to make a dressing that calls for buttermilk but it works GREAT for baking.  I use it all the time!

Makes 7-8 pancakes (depending on how large you make them.)  I got 7 out of this recipe.  This could EASILY be doubled and some frozen for easy breakfasts later!

7 servings (125 calories each serving) according to my calculator on loseit.com