Carrot Hummus

How about another recipe for hummus but this time, with a twist?  If you'll remember, I posted this recipe for hummus last week.  Well, I had some leftover carrots laying around and I thought "surely there's a way to use these that is more interesting than just dipping them in ranch."  Yep, there is!  This is a very interesting hummus recipe that has some of the same flavors you are used to with hummus but it mixes it up too.  Serve with pita and you have a great snack or appetizer!  Enjoy!

Carrot Hummus (adapted from washingtonpost.com)

1 t. cumin seed
1 t. coriander seed
6 T. extra virgin olive oil
1 t. honey
1 lb. carrots, peeled and cut in 1" chunks
3 large cloves garlic, peeled
Salt and pepper
2 T. freshly squeezed lemon juice
1/4 c. orange juice
3 T. tahini (can also use smooth peanut butter)

Preheat the oven to 400.  Spray a medium roasting pan with cooking spray and set aside.  Toast the cumin and coriander seeds in a small dry skillet for about a minute, until just fragrant.  Place the seeds in a small food processor and add 4 T. of the oil and all of the honey.  Pulse until combined and the seeds are broken up.  

Toss the carrots with the spiced oil, garlic and sprinkle with salt and pepper.  Roast for 30 minutes, turning once or until the carrots are tender and just starting to char along the edges.  Allow the carrots to cool slightly.

Transfer the carrot mixture to the bowl of a large food processor, scraping all the bits off of the pan into the processor.  Add the lemon juice, orange juice, tahini, remaining 2 T. oil, 1 t. salt and 1/4 t. pepper and puree until smooth, scraping down the sides of the bowl as needed.  Transfer to a serving dish and drizzle lightly with a little more oil.  

12 servings (109 calories each serving) according to my calculator on loseit.com

Parmesan Herb Brown Rice

I love a new take on the standard brown rice side dish and this is the perfect side to go with almost anything!  Quick, easy and delicious!  The addition of Parmesan cheese gives it that salty bite and the fresh basil will wake up all the flavors with it's lemony freshness.  Enjoy!

Parmesan Herb Brown Rice (adapted from food.com)

1 T. extra virgin olive oil
1 small yellow onion, finely diced
Salt and pepper
3 c. instant brown rice
3 c. water
1 c. parmesan cheese
1/4 c. fresh basil

Heat a small skillet over medium high heat and add the olive oil and onion.  Season with salt and pepper and saute, stirring occasionally, for about 5 minutes or until the onions are translucent.  

Meanwhile place the rice and water in a large sauce pan and bring to a boil.  Reduce to a simmer, cover and cook for 5 minutes.  Turn off the heat and allow the rice to sit for 5 minutes.  Add the onion, Parmesan cheese and basil and stir to combine.  Serve!

8 servings (190 calories each serving) according to my calculator on loseit.com

PB&J Oatmeal Cookies

When I first found these cookies I shook my head in disbelief.  Four ingredient cookies that taste good and are healthy?  It has to be an anomaly.  I'm here to tell you, it's not!  These are quick to make, full of flavor and filling due to the oats and peanut butter.  I will admit, if you are looking for a super sweet dessert, this is not it.  However, these pack a flavor punch and they are delicious.  Perfect for breakfast, after school snacks or dessert.  Win!  Enjoy!

PB&J Oatmeal Cookies (adapted from skinnytaste.com)

2 medium ripe bananas, mashed
2 T. creamy peanut butter (I used natural)
1 c. uncooked old fashioned oats 
4 t. all fruit spread (such as Polaner), I used strawberry

Preheat the oven to 350.  Spray a cookie sheet with cooking spray and set aside.

Combine the mashed bananas with the peanut butter in a medium bowl and stir to combine.  Add the oats and mix well.  Place batter by the heaping tablespoon onto the cookie sheet, making an indentation in the middle of each cookie.  Repeat until you have 16 cookies.  Place 1/4 t. fruit spread in the indentation of each cookie and bake for 15 minutes or until golden brown.

Allow to cool completely and serve!

16 cookies (48 calories each) according to my calculator on loseit.com

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

Now, I know "the rules" tell us that when you cook with seafood you should NOT include cheese.  I've never been much for rules.  And in this case, neither should you!  Friends, I made these for our family last week and my eight year old son ate FOUR of these suckers.  My husband and I each ate THREE.  There were only TWO left.  I made TWELVE total!  Have I mentioned my mad math skills?  I thought we would have enough for another meal.  Not so much.  My son loved them so much that, when he saw me editing this picture before I took him to school today, he said "mmmmmm, mom those were so good.  Can you make them again but this time maybe you should make a double batch."  Maybe I should.  And so should you.  Enjoy!

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce (adapted from damndelicious.net)

For the enchiladas:


1 lb. medium shrimp, peeled and deveined
2 T. extra virgin olive oil, divided
Salt and pepper
2 cloves garlic, minced
1 small onion, diced
2 c. shredded cabbage (I used coleslaw mix)
1 carrot, peeled and grated
3 c. baby spinach
2 chipotle peppers in adobo, minced
1/4 t. oregano
12 (6") corn tortillas, warmed 
1 c. monterey jack cheese

For the jalapeno cream sauce:

2 T. unsalted butter
2 T. all purpose flour
1 1/2 c. low sodium chicken broth
3/4 c. light sour cream
2 jalapenos, seeded and minced
1/2 t. garlic powder
Salt and pepper to taste
1/4 c. fresh cilantro, chopped (plus more for garnish, if desired)

For the enchiladas:

Preheat the oven to 400.  Line a baking sheet with foil and spray with cooking spray.  Place the shrimp on the baking sheet and toss with 1 T. of the olive oil, salt and pepper.  Bake for 6-8 minutes or until the shrimp are pink and cooked through.  Remove from the oven and let cool before dicing into bite sized pieces.  You could do this step the day before, if desired.  Just roast, allow to cool, cut into bite sized pieces and store in an airtight container in the fridge until the next day.

Reduce the oven temperature to 375.  Spray a 9X13 baking dish with cooking spray and set aside.  Heat the remaining 1 T. olive oil in a large skillet and add the garlic and onion and cook, stirring occasionally, until the onions are translucent, about 5 minutes.  Add cabbage, carrot, spinach, chipotle and oregano.  Cook, stirring occasionally, until the spinach begins to wilt, about 1-2 minutes.  Add the shrimp and stir to combine.  Remove from the heat and set aside.  

For the jalapeno cream sauce:

Melt the butter in a large saucepan.  Whisk in the flour, about 1 minute.  Gradually whisk in the chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.  Stir in the sour cream.  Add jalapenos and garlic powder and simmer until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste.  Remove from the heat and stir in the cilantro.  I made the sauce a day ahead to save myself a step.  Just reheat on the stove while you make the enchilada filling!

To assemble:

Lay a tortilla on a flat surface and spoon 1/3 c. of the shrimp mixture in the center.  Roll the tortilla and place seam side down into the prepared baking dish.  Repeat with remaining tortillas and filling.  Pour the jalapeno cream sauce over the top, sprinkle with cheese and bake 20 minutes or until lightly browned and bubbly.  Garnish with cilantro, if desired.  

12 servings (183 calories each serving) according to my calculator on loseit.com

Black Olive Tapenade

It's been a little bit of an appetizer overload here on Shel's Kitchen lately but I recently co-hosted apps for our school's progressive dinner so I have a lot to share!  This olive tapenade is salty and thick and oily and delicious!  I served it on crostini but you could serve it with crackers or even as a dipper for veggies.  Any leftovers would be delicious on sandwiches too!  I hope you enjoy.

Black Olive Tapenade (adapted from foodnetwork.com)

1 (15 oz.) can large black olives, drained
1/2 t. anchovy paste (or two anchovy fillets)
1 small clove garlic, smashed
2 T. capers, drained
3 fresh basil leaves
1 T. freshly squeezed lemon juice
2 T. extra virgin olive oil

Place all ingredients in the bowl of a food processor and process to combine.  Scrape down the sides of the bowl and continue processing until the mixture is a coarse paste.  Transfer to a bowl and serve with crostini, crackers or veggies.

12 servings (2 T. each serving and 59 calories each serving) according to my calculator on loseit.com

If you want to make your own crostini here's how I make it:  Preheat the oven to 375.  Place baguette slices (about 1/4" thick) on a baking sheet and drizzle each slice with olive oil and sprinkle with salt and pepper.  Bake until golden and crisp, about 10-12 minutes.  

Boursin Stuffed Chicken Breasts

This may go down in history as one of the most delicious and simple entrees of all time.  Butterflied chicken breasts stuffed with cheese and basil.  Can you say yum?  If you are not familiar with boursin cheese, I'm sorry.  I mean, let me tell you about it.  It's a soft, creamy cheese (similar to cream cheese) that is studded with different flavors.  For this recipe I used the herb and garlic variety but almost any variety would be delicious.  If you can't find boursin cheese feel free to use herb studded goat cheese or even your favorite cream cheese flavor.  The possibilities are endless.  I stuffed my chicken breasts then secured them with 3-4 toothpicks each.  Know that some cheese will ooze out.  It's okay.  Just scoop it on top before serving.  I put this together in the afternoon and baked it off at dinner time.  Super easy when you are trying to help your kids with homework and such.  Enjoy!

Boursin Stuffed Chicken Breasts (Shelly Redmond)

4 small boneless, skinless chicken breasts (about 1 1/2 lb.), butterflied (need help with the butterfly maneuver?  Here are step by step instructions:  how to butterfly a chicken breast
1 (5 oz.) package Boursin cheese of your choice (I used garlic and herb), cut in 4 even pieces
4 large basil leaves 
1 T. extra virgin olive oil
Salt and pepper

Preheat the oven to 375.  Spray a foil lined baking sheet with cooking spray and set aside.  Stuff each chicken breast with 1/4 of the boursin cheese and lay a basil leaf on top of the cheese.  Fold the chicken breasts over and secure with toothpicks.  Place the chicken breasts on the prepared baking sheet and brush each one evenly with olive oil.  Sprinkle with salt and pepper.  Bake for 40-45 minutes or until the chicken is cooked through.  Allow to sit for 10 minutes before slicing.  Spoon any cheese that has oozed out on top of the sliced chicken breast as a sauce!  I served this with Farro with Cucumbers, Feta and Sun Dried Tomatoes.  

4 servings (376 calories each serving) according to my calculator on loseit.com

Hummus

Everyone needs a good hummus recipe.  Hummus makes a great snack, a great spread for sandwiches and a great appetizer at any party.  It is loved by vegetarians and meat eaters alike and can be served with veggies or pita (or both!)  This hummus has the perfect amount of garlic and lemon which, in my book, are the essentials to a good hummus.  Well, besides the chickpeas, of course!  Whiz up a batch today!  

Hummus (adapted from foodnetwork.com)

1 (15 oz.) can chickpeas, drained and rinsed
4 garlic cloves
1 t. salt
1/3 c. tahini paste
6 T. freshly squeezed lemon juice
2 T. water
8 dashes hot sauce (I use Frank's)

Add all ingredients to the bowl of a food processor and process until the hummus is smooth.  Taste for seasoning and serve cold or at room temperature with pita chips or veggies (I like carrots and celery.)  I serve mine topped with a few toasted pine nuts, a drizzle of olive oil and a sprinkling of paprika.  

10 servings (104 calories each serving) according to my calculator on loseit.com

Lasagna with Turkey Sausage

Oh friends, it's a doozy today. I don't know about you but oftentimes when I eat lasagna I am disappointed at the lack of flavor. Problem solved here! Instead of the traditional ground beef this recipe uses turkey sausage combined with a homemade marinara sauce and enough cheese to send it into the next orbit! Plus, I use no boil lasagna noodles. You will want to make this again and again. That may not be a great idea for your waistline but you get the idea. Feel free to substitute the turkey sausage with roasted eggplant or zucchini if you are vegetarian. It will still be delicious. I made this for dinner on Christmas but put it together on Christmas eve. All I had to do was throw it in the oven on Christmas day! If you make it ahead you will need to add an extra 15-20 minutes to the cooking time to allow for it coming right out of the refrigerator. I also made it in a disposable pan so when it was gone, so were my dishes! Happy dance. 

Lasagna with Turkey Sausage (adapted from foodnetwork.com)

2 T. extra virgin olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 1/4 lb. turkey sausage, casings removed
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/4 c. fresh parsley, minced
1/2 c. fresh basil, chopped
Salt and pepper
15 oz. part skim ricotta cheese
4 oz. creamy goat cheese (I used herbed)
1 1/4 c. shredded Parmesan cheese, divided
1 large egg, lightly beaten
1/2 lb. no boil lasagna noodles
2 c. (8 oz.) part skim shredded mozzarella cheese


Preheat the oven to 400.  Spray a 9X13 pan with cooking spray and set aside.  In a large saute pan heat the olive oil over medium high heat and add the onion.  Reduce the heat to medium and cook the onion for 5 minutes.  Add the garlic and cook for 1 more minute.  Add the sausage and cook, stirring occasionally to break up the sausage, for 8-10 minutes until the sausage is no longer pink and is broken up into pieces.  Add the tomatoes, tomato paste, 2 T. parsley, the basil, 1 1/2 t. salt and 1/2 t. pepper.  Simmer uncovered for 15-20 minutes or until the sauce has slightly thickened.   

Meanwhile, in a medium bowl combine the ricotta, goat cheese, 1 c. Parmesan cheese, egg, remaining 2 T. parsley, 1/2 t. salt and 1/4 t. pepper.  Set aside.

Ladle 1/3 of the sauce into the prepared pan, spreading the sauce over the bottom of the pan.  Add the layers as follows:  1/2 of the pasta (overlap if necessary), 1/2 the mozzarella, 1/2 the ricotta mixture and 1/3 of the sauce.  Add the rest of the pasta, mozzarella, ricotta and sauce.  Sprinkle the remaining 1/4 c. Parmesan cheese on top and bake for 30-45 minutes or until the lasagna is heated through and bubbly.

8 servings (520 calories each serving) according to my calculator on loseit.com

I served this with garlic bread and caesar salad.

Cocktail Sauce

In my book there is not a better appetizer than shrimp with cocktail sauce.  Anytime I serve it, it is the first thing to go.  The problem is, the store bought cocktail sauce rarely has enough flavor (or horseradish-y heat) for my taste.  I like my cocktail sauce with a real zing to it!  Please enjoy this simple (and zingy) cocktail sauce next time you have shrimp cocktail.  I promise it comes together in five minutes and you will never buy the bottled stuff again!

Cocktail Sauce (adapted from foodnetwork.com)

1/2 c. chili sauce (I used Heinz)
1/2 c. ketchup
3 T. prepared horseradish (I used Inglehoffer - you may want to start with 2 T. and work up from there)
2 t. freshly squeezed lemon juice
1/2 t. worcestershire sauce
1/4 t. hot sauce (I used Frank's red hot)

Whisk all ingredients together in a bowl and serve with shrimp!

Makes 8 servings (2 T. each serving at 46 calories each not including the shrimp) according to my calculator on loseit.com

Crock Pot Pork and Black Bean Mole

I have never been a traditionalist.  Well, I am in some ways.  Like when it comes to weddings, or writing thank you notes, or RSVP'ing to parties.  But don't get me started.  Ahem. Let’s just say I have never been a purist or traditionalist when it comes to certain aspects of food. I just love food with great flavor and I hope we have that in common! Traditional Mexican mole (pronounced moh-lay, like guacamole) sauce is an extremely complicated concoction.  Several kinds of chiles, spices, dried fruit, Mexican chocolate and lard (yes, lard) mixed together in a sauce that takes several hours to make and simmer which is then served (traditionally) over chicken. Okay, so this "mole" dish today is made with pork loin, black beans and reduced sodium chicken broth BUT I did buy the Mexican chocolate so, while it's outside of the box, it's still traditional in some ways.  And, it's about one of the most delicious things I've ever put in my mouth so, if you're opposed to calling it mole, then just call it pork and black bean chili and get to the store to buy the ingredients.  You know you want to and you can thank me later.

Crock Pot Pork and Black Bean Mole (adapted from the Kansas City Star, January 15, 2014)

1 yellow onion, sliced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 lb. boneless pork loin, cut in 1/2" pieces
2 T. tomato paste
1 c. reduced sodium chicken broth
1 T. chili powder
1/2 t. cumin
1 oz. Mexican chocolate, chopped (can use bittersweet chocolate)
1 (15 oz.) can black beans, drained and rinsed
2 T. cilantro, chopped (plus extra for garnish, if desired)
2 c. instant brown rice, cooked according to package directions (for serving)

Spray a 4 qt. crock pot with cooking spray and add the onion, garlic, jalapeno, pork, tomato paste, chicken broth, chili powder, cumin, chocolate, black beans and cilantro and stir to combine.  Cook on low for 4-6 hours or on high for 2-4 hours.  Serve over brown rice and garnish with extra cilantro if desired.  

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

Mushroom Pesto Crostini

This is a new and delicious twist on pesto and is a perfect appetizer when you are in the mood for something a little different.  White mushrooms are mixed with porcini mushrooms, parsley, garlic, walnuts and Parmesan cheese to make this slightly smoky and perfectly textured pesto. Making your own crostini is so easy and really is a nice detail but feel free to serve this with crackers if you don't have the time!  Enjoy!

Mushroom Pesto Crostini (adapted from foodnetwork.com)

1 oz. dried porcini mushrooms
8 oz. white button mushrooms, sliced
1/2 c. walnuts, toasted
2 garlic cloves
1 1/2 c. parsley
1/2 c. Parmesan cheese
1/2 c. extra virgin olive oil (plus more for drizzling crostini)
1 baguette, sliced in 36 slices
Salt and pepper

Bring a small pot of water to a boil, remove from heat and add the porcini mushrooms, making sure they are submerged in the water.  Let the mushrooms stand until they are tender, about 15 minutes.  Scoop out the mushrooms with a slotted spoon being careful not to stir any residual dirt  that may have sunk to the bottom of the pan.  Discard the mushroom water.

Combine the porcini mushrooms, white mushrooms, walnuts, garlic, parsley, and parmesan in a food processor and pulse until coarsely chopped.  With the machine running, slowly add the 1/2 c. olive oil blending until the mushrooms are finely chopped.

Transfer the pesto to a serving bowl if serving immediately.  If you are not serving immediately store in the refrigerator with plastic wrap on top (touching the top of the pesto) to keep it from turning brown.

For the crostini, preheat the oven to 375.  Place the baguette slices on a baking sheet and drizzle each slice with olive oil and sprinkle with salt and pepper.  Bake until golden and crisp, about 10-12 minutes.  

Serve the pesto on the crostini.

Makes 36 pieces of crostini (74 calories each piece) according to my calculator on loseit.com

Creamy Corn and Quinoa Chowder

This is a delicious and hearty soup recipe that is vegetarian but you will never miss the meat!  Toasted quinoa and cumin seeds are mixed with hearty corn and potato then simmered with skim milk and vegetable broth.  Add some cilantro and a squeeze of lime at the end for a little freshness and you have a terrific soup!  Enjoy!

Creamy Corn and Quinoa Chowder (adapted from pickyeaterblog.com)

3/4 c. quinoa
1 t. cumin seeds
1 1/2 t. extra virgin olive oil
2 1/2 c. frozen corn (I used Trader Joe's fire roasted corn)
1 large red potato, diced (1 c.)
1 large red bell pepper, diced
4 small shallots, finely chopped
4 c. vegetable broth
2 c. skim milk
1/2 t. cumin powder
1/8 t. crushed red pepper 
1 1/2 t. salt
1/4 t. pepper
3 T. cilantro, chopped (plus extra for garnish, if desired)
Lime wedges

Toast the quinoa and cumin seeds in a soup pot over medium high heat, about 3-4 minutes or until golden and fragrant.  Transfer to a small bowl.

Heat the oil in the same pot and add the corn, potato, red pepper and shallots.  Saute 5 minutes or until the shallots are translucent.  Add the broth and milk and bring to a boil.  Stir in the quinoa mixture and remaining spices (cumin powder, crushed red pepper, salt and pepper), reduce the heat to medium low, cover and simmer for 15 minutes or until the quinoa and vegetables are tender.  Remove from the heat and stir in the cilantro. 

Ladle soup into bowls and garnish with extra cilantro and a squeeze of lime, if desired.

6 servings (223 calories each serving) according to my calculator on loseit.com

Whole Wheat Oatmeal Banana Bread

I think it's time for another twist on banana bread, don't you?  As you know, I LOVE banana bread and I love to try new varieties.  This one delivered a big punch on flavor with the addition of agave (you could also use honey) which gave it a little bit of a floral-y flavor and I love the heartiness that is added by the rolled oats.  I hope you enjoy!

Whole Wheat Oatmeal Banana Bread (adapted from ambitiouskitchen.com)

3 medium bananas, mashed
1/3 c. agave (or honey)
1/3 c. unsweetened applesauce
1 t. vanilla extract
1 large egg
3/4 c. vanilla almond milk
1 1/2 c. white whole wheat flour
1 c. + 1 T. rolled oats
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 t. cinnamon

Preheat the oven to 350.  Spray a 9" loaf pan with cooking spray and set aside.  In a large bowl combine mashed banana, agave (or honey), applesauce, vanilla, egg and almond milk and mix well with a hand mixer.  In a separate medium bowl whisk together the flour, 1 c. oats, baking powder, baking soda, salt and cinnamon.  Add the wet ingredients to the dry ingredients and stir together until just combined.

Pour into the prepared loaf pan and sprinkle 1 T. oats on top.  Bake for 60 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and place on a wire rack to cook completely.  

10 servings (179 calories each serving) according to my calculator on loseit.com

Crock Pot Peanut Chicken Curry

I love curry and I love it even more when I can make it in the crock pot.  Curry has so many different flavors going on and when you cook it low and slow in the crock pot the flavors really come together nicely.  The creamy coconut milk, sweet raw sugar, a little kick from the crushed red pepper and curry paste and the nutty peanut butter really make this dish pop!  Serve over jasmine rice and you will be happy, happy!

Crock Pot Peanut Chicken Curry (adapted from honeygheeandme.com)

1 (15 oz.) can light coconut milk
1 t. curry powder
1 t. red Thai curry paste
1/2 t. raw sugar (can also use brown sugar)
1/8 t. crushed red pepper
2 T. smooth peanut butter
2 T. low sodium soy sauce
1 medium yellow onion, sliced
1 medium red bell pepper, sliced
2 large basil leaves, chopped
1/4 c. cilantro (plus more for topping, if desired), chopped
4 boneless, skinless chicken breasts (about 1 1/2 lb.)
1 t. salt
1/2 t. pepper
1 c. snow peas
1 c. jasmine rice, prepared according to package directions
Optional garnish:  lime, cilantro, basil, toasted peanuts and Sriracha

Spray a 4 or 6 quart crock pot with cooking spray and mix the coconut milk, curry powder, curry paste, sugar, crushed red pepper, peanut butter and soy sauce together with a whisk.  Add the onion, bell pepper, basil and cilantro and stir to combine.  Season the chicken breasts with salt and pepper and place them in the sauce, making sure they are fully immersed.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Ten minutes before serving add the snow peas on top of the chicken and allow to steam.  Serve over rice with desired garnish!

4 servings (501 calories each serving) according to my calculator on loseit.com

Farro with Cucumbers, Feta and Sun Dried Tomatoes

I am a big fan of farro.  It is a super nutty grain with great texture and it is perfect to mix with veggies for a delicious salad!  This particular salad would make a great side item to any meat you are cooking and can be served at room temperature or cold.  It would also be a great thing to keep in your fridge for a quick lunch!  If you can't find farro no worries!  Just use quinoa, barley, couscous or even brown rice!  Enjoy!

Farro with Cucumbers, Feta and Sun Dried Tomatoes (adapted from skinnytaste.com)

1 c. farro, cooked according to package directions and cooled
2 T. shallot, minced
1/4 c. sun dried tomatoes, minced
1/4 c. feta cheese crumbles
1/2 medium english cucumber, finely diced
1/2 medium red bell pepper, finely diced
2 T. freshly squeezed lemon juice
1 T. extra virgin olive oil
2 T. fresh basil, chopped
1/2 t. salt
1/4 t. black pepper

Mix cooled farro with remaining ingredients and toss well.  Serve chilled or at room temperature.

4 servings (246 calories each serving) according to my calculator on loseit.com

Mexican Pulled Beef with Kale

I am in love.  With this recipe.  Is that possible?  Because if it is, I am.  Let me start by saying, as most of you know, we eat Mexican food at least once a week at my house.  It's something everyone can agree on, it's generally simple to make and you can make a lot and have leftovers for lunch the next day.  This recipe is all that and more!  If you are looking for an easy way to sneak some veggies (in the form of kale and mushrooms) into your food, this is it.  I promise, no one will know they are there!  If you are looking for a taco recipe that will feed a crowd, this is it.  If you just want a dang delicious taco recipe, OH MY GOSH THIS IS IT!  I need to calm down.  The great thing about this recipe (there are so many great things) is you can put it together in the crock pot the day before or the morning of, set it on low and let it cook all day and you have the best tacos you have ever eaten!  Serve it with the avocado lime sauce and you will be a hero!  I hope you enjoy it and please don't leave the veggies out!

Mexican Pulled Beef with Kale (adapted from divinehealthfromtheinsideout.com)

For the beef:


2 lb. beef chuck roast 
2 T. cumin
2 t. chili powder 
2 t. coriander
2 t. salt
1 (6 oz.) can tomato paste
8 oz. sliced mushrooms
1 large yellow onion, sliced
1 c. low sodium beef broth
8 garlic cloves, left whole
1 jalapeno, deseeded and minced
Zest of 1 lime
1 bunch kale, thinly sliced (I actually stuck mine in the food processor and whizzed it up so it would be small and undetectable.  I'm clever like that.)

For the sauce:

2 ripe avocados
Juice of 1 lime
1/4 c. cilantro
1/2 t. salt
1/4 t. pepper

For the beef:

Place the roast in a 6 qt. slow cooker that has been sprayed with cooking spray.  Combine the cumin, chili powder, coriander and salt in a small bowl then sprinkle evenly over both sides of the beef.  Add the tomato paste, mushrooms, onion, beef broth, garlic, jalapeno and lime zest on top and cook on low for 6-8 hours.  One hour before serving add in the thinly sliced kale (since I did mine in the food processor and it was teeny tiny I added it half an hour before serving.)  Shred the beef with two forks and stir well so all ingredients are combined.  

For the sauce:

Combine all ingredients in the bowl of a food processor and pulse to combine until the mixture is smooth.  Store in a bowl in the refrigerator until ready to serve.  I like to cover mine with plastic wrap (right on top of the sauce) to keep it green.

Serve beef in tortillas of your choice with cilantro, cheese and avocado lime sauce.  Alternatively, you could serve over greens or rice.  I served this with my Chipotle Style Rice.

16 servings (168 calories each serving) according to my calculator on loseit.com (this is for the beef and avocado lime sauce only - other toppings and tortillas are extra!)

Mixed Greens with Coriander Chicken and Tomato Corn Salad

I am on a salad kick right now.  It makes sense, really,  It's after the holidays, everyone is getting back to the focus of eating "right" and let's face it, there really is nothing better than a good salad!  I like this one because the rub for the chicken is unusual and actually has cinnamon in it.  It's not sweet but the cinnamon gives it a little somethin' somethin' that you will notice but not be overpowered by.  I like to make four individual salads in separate containers and keep this in my fridge for a quick lunch.  I just put the greens and chicken in one container and the tomato corn salad in another then combine when I am ready to eat!  Enjoy!

Mixed Greens with Coriander Chicken and Tomato Corn Salad (adapted from cookinglight.com)

For the chicken:

1 lb. boneless, skinless chicken breasts
1 t. extra virgin olive oil
1 1/2 t. ground coriander
1/2 t. salt
1/2 t. cumin
1/4 t. chili powder
1/8 t. cinnamon
1/8 t. black pepper

For the salad:

2 c. cherry or grape tomatoes, halved
2 T. green onion, thinly sliced
2 T. fresh basil, thinly sliced
2 T. freshly squeezed lemon juice
1 t. extra virgin olive oil
1/4 t. salt
1/8 t. black pepper
7 oz. frozen corn, thawed (I used Trader Joe's fire roasted corn)
10 oz. mixed greens

For the chicken:

Preheat the oven to 375.  Place the chicken on a baking sheet that has been sprayed with cooking spray and coat evenly with the olive oil.  Combine the coriander, salt, cumin, chili powder, cinnamon and black pepper in a small bowl and evenly distribute the spice rub over the chicken, rubbing so it will adhere to the chicken.  Bake the chicken breasts for 40-45 minutes until cooked through.  Allow to cool completely then cut into strips and set aside.

For the salad:

For the tomato corn salad combine the tomatoes, green onion, basil, lemon juice, olive oil, salt, pepper and corn and stir to combine.  To assemble the salad combine the chicken, mixed greens and tomato corn salad together and toss to combine.  As stated above you can also pack this in 4 individual containers and have them ready to grab for lunch.  I would keep the greens and chicken separate from the tomato corn salad until you are ready to eat so the greens don't get soggy!

4 servings (300 calories each serving) according to my calculator on loseit.com

Easy Italian Chicken

The other day I was wanting something Italian and nothing that was already in my arsenal was sounding appealing.  So, I decided to go with what I had up in my head!  The results were great and I hope you like them too!

Easy Italian Chicken (Shelly Redmond)

1 (14 1/2 oz.) can artichoke heart quarters, drained
1 (14 1/2 oz.) can diced tomatoes with onion and garlic, drained
1/4 c. basil pesto 
4 small boneless, skinless chicken breasts (about 1 1/2 lb.)
Salt and pepper
2 oz. part skim shredded mozzarella cheese
1 T. freshly squeezed lemon juice
2 T. fresh basil, chopped
8 oz. yolk free egg noodles
2 T. unsalted butter
2 T. chives (I used dried)

Preheat the oven to 375.  In a medium bowl mix together the artichoke hearts, diced tomatoes and pesto and set aside.  Place the chicken breasts in a 9X13 pan that has been sprayed with cooking spray and season with salt and pepper.  Pour the vegetable mixture over the chicken.  Bake for 40-45 minutes until the chicken is cooked through.

Take the chicken out of the oven and move the oven rack to the top setting.  Place the oven on broil and top the chicken with the cheese.  Place the pan back in the oven for 3-5 minutes until the cheese is melted, bubbly and brown.  Remove the chicken from the oven and top with lemon juice and basil.

Cook the egg noodles according to the package directions, reserving 1/2 c. of the cooking water before draining them.  Drain the noodles, place them back in the hot pot and add the butter, chives, reserved cooking water, salt and pepper and stir to combine. 

Serve the chicken and veggies over the egg noodles.

4 servings (614 calories each serving) according to my calculator on loseit.com 

Zuppa Toscana

If you are on facebook you have probably seen the recipe for copycat Olive Garden Zuppa Toscana floating around.  I was intrigued by the recipe and wanted to see if I could recreate a lower cal version (read, whipping cream free) so I did and it turned out delicious!  I hope you like it!

Zuppa Toscana (adapted from food.com)

1/4 lb. bacon, chopped
20 oz. spicy Italian turkey sausage links, casings removed

2 medium russet potatoes, peeled and diced

2 cloves garlic, minced

1 medium yellow onion, diced

6 c. low sodium chicken broth (this soup is very soupy - if you like less soupiness use 4 c.)
2 c. baby spinach (or kale)
1 c. fat free half and half
1 t. salt
1/2 t. pepper

In a large soup pot cook bacon over medium high heat until brown.  Remove from the pan with a slotted spoon (leaving the drippings) and set aside.  Add the sausage to the pan and cook until browned and cooked through.  Remove from the pan (leaving the drippings) and set aside.  Add the potatoes, garlic and onion to the pan drippings and saute over medium heat for 10 minutes or until the potatoes start to cook through and the onions are translucent.  Add the broth, bacon and sausage to the pan, bring to a boil, reduce to a simmer and cook, stirring occasionally for 30 minutes.  Just before serving add the spinach (or kale), half and half, salt and pepper.  Cook for 5 minutes until the spinach is wilted and the half and half is heated through.  Taste for seasoning and serve!

6 servings (244 calories each serving) according to my calculator on loseit.com

Copycat Chick Fil A Tortilla Soup

Taco Tuesday is back!  Woo hoo!  I don't know about you but I LOVE the chicken tortilla soup at Chick Fil A so when I found this copy cat recipe I knew I had to try it.  Admittedly, it's not EXACTLY like the original but it was really tasty and so close that I had to share!  Top it with tortilla strips (you can pick them up in the produce section) and it will be even more authentic.  Enjoy!

Copycat Chick Fil A Tortilla Soup (adapted from mixandmatchmama.blogspot.com)

1 lb. boneless, skinless chicken breast
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1 1/2 c. low sodium chicken broth
1 package taco seasoning (or make your own)
1 (15 oz.) can cream style corn
1 c. frozen corn
3/4 c. fat free half and half
Tortilla strips for topping (if desired)

In a 4 or 6 qt. slow cooker place your chicken breasts, black beans, great northern beans, Rotel, chicken broth and taco seasoning.  Cover and cook on low for 6 hours or on high for 3 hours.

Remove the lid and shred the chicken with two forks.  Stir in the cream corn and frozen corn and keep the lid off, cooking for another 20 minutes on high (this will allow the soup to thicken up a little bit.)  Right before you're ready to serve turn the slow cooker off and add the half and half.  Ladle soup into bowls and garnish with tortilla strips if desired.

5 servings (396 calories each serving) according to my calculator on loseit.com