Porchetta Style Pork Chops with Roasted Fennel

Porchetta is an Italian pork roast that is traditionally seasoned with garlic, fennel, rosemary and other herbs then cooked over wood or spit roasted.  This recipe will give you all the traditional flavors of porchetta without all the fuss!  Pork chops are rubbed with olive oil, garlic, fennel seed, rosemary and lemon zest then seared in a pan and placed on top of roasted veggies to finish off in the oven.  I hope you enjoy this easy (almost one pot) dinner!

Porchetta Style Pork Chops with Roasted Fennel (adapted from rachaelrayshow.com)

4 (1" thick) bone in pork chops (about 5 oz. without the bone)
3 T. extra virgin olive oil, divided
6 cloves garlic, 2 chopped, 4 crushed
1 T. fennel seed
2 T. fresh rosemary, finely chopped
1 T. lemon zest (cut the lemon in 4 wedges after zesting and use for squeezing over the pork and veggies after they are cooked)
1 t. black pepper
2 t. salt, divided
2 fennel bulbs, core removed and cut into 8 wedges each (chop a few fronds for garnish, if desired)
4 large shallots, quartered
1 lb. baby yukon gold potatoes, quartered
1/2 c. chicken or vegetable broth

Preheat the oven to 400.  Place the pork chops in a shallow dish with 1 T. olive oil, chopped garlic, fennel seed, rosemary, lemon zest, pepper and 1/2 t. salt.  Rub the pork chops with the herbs and spices until evenly distributed and coated.  Let stand (unrefrigerated) while you prep and cook the veggies.

Place the fennel, shallots, potatoes, crushed garlic cloves and 1 1/2 t. salt in a 9X13 baking dish and coat with the remaining 2 T. olive oil.  Toss to combine.  Roast the veggies for 35-40 minutes, tossing once or twice until the fennel and shallots are caramelized and tender and the potatoes are crispy around the edges.  

Heat a large skillet over medium high heat and add the chops to the hot pan.  Cook for 3-4 minutes on each side then place the chops on top of the veggies, pour in the broth and put the whole thing back in the oven for 8 minutes so the chops can finish cooking.  Serve the chops with lemon wedges for squeezing.  

4 servings (507 calories each serving) according to my calculator on loseit.com

Mustard Roasted Fish

This is a super easy and different take on roasted fish that is quick to whip up for a delicious and gourmet weeknight meal.  Sour cream is combined with dijon and whole grain mustard to make a creamy and tangy sauce.  Make the sauce ahead, if desired, and just slather it on this fish before baking!  I served this with sauteed brussels sprouts and Giada's potatoes.  Enjoy!

Mustard Roasted Fish (adapted from foodnetwork.com)

4 (4-6 oz.) tilapia fillets 
Salt and pepper
1/2 c. light sour cream
2 T. dijon mustard
1 T. whole grain mustard
2 T. shallots, minced (about 1 small shallot)
2 t. capers, drained and rinsed

Preheat the oven to 425.  Place the tilapia fillets on a baking sheet that has been sprayed with cooking spray.  Season with salt and pepper.  In a small bowl combine the sour cream, mustards, shallots and capers.  Spread the sour cream mixture evenly over the fish and bake for 10-12 minutes or until the fish is flaky and cooked through.  

4 servings (155 calories each serving) according to my calculator on loseit.com

Fig Crumble Bars

Does anyone else love fig newtons as much as I do?  I have fond memories of eating fig newtons at my grandparents' house as a child.  Nowadays, those cookies are more of a treat (think road trip food), not an every day occurrence.  If you remember, I bought fig butter (like apple butter, only made with figs) at Trader Joe's a while back for this prosciutto and brie grilled cheese.  I had quite a bit of fig butter leftover so I went searching for recipes and found this little gem.  Perfect for the kid in me that still craves those times (and cookies) at my grandparents' house.  Enjoy!

Fig Crumble Bars (adapted from bakingbites.com)

1/2 c. butter at room temperature
1/2 c. sugar
1/4 c. brown sugar
1 c. white whole wheat flour
1 c. oatmeal (regular or quick cooking)
1/2 t. salt
8-10 oz. fig butter (or fig preserves) at room temperature.  (I estimated I used about 10 tablespoons for this recipe.  I just used what I had left in my jar.  By all means, use the whole 11 oz. jar if you are so inclined.  I'm not judging!)

Preheat the oven to 350.  Line an 8X8 square baking dish with foil and spray with cooking spray.  In a large bowl cream together the butter and sugars until light and fluffy.  Beat in the flour, oatmeal and salt until crumbly.  Set aside 1 cup of the mixture.

Pour the remaining oatmeal mixture into the prepared pan and press it firmly into an even layer.  Spread the fig preserves over the crust.  Top with the remaining crumble mixture and bake for 30-35 minutes, until golden brown.  Cool completely in the pan then use the aluminum foil to lift the bars out before slicing.

16 bars (160 calories each) according to my calculator on loseit.com

Crock Pot Indonesian Chicken

I am always looking for new and delicious crock pot dishes.  I especially love crock pot dishes that don't taste like every other crock pot dish known to man!  This one fits the bill for sure!  Bone in, skin off chicken thighs are rubbed with spices and then smothered in coconut milk and lime juice to make a delicious sauce!  I served this with jasmine rice and it was divine!  Definitely out of the norm as far as crock pot dishes go!  Enjoy!

Crock Pot Indonesian Chicken (adapted from laaloosh.com)

8 bone in, skin off chicken thighs
4 garlic cloves, minced
1 t. ground ginger
1 t. paprika
2 t. salt, divided
1/2 t. black pepper
1/2 t. cinnamon
1 t. coriander
Zest of 1 lime
1 large onion, thinly sliced

2 medium green pepper, seeded and sliced

1 (15 oz.) can light coconut milk

Juice of 2 limes
1/4 c. cilantro, chopped

Spray a 6 qt. crock pot with cooking spray and place the chicken thighs inside in a single layer.  In a small bowl combine the garlic, ginger, paprika, 1 t. salt, pepper, cinnamon, coriander and lime zest.  Rub the mixture all over the chicken.  Place the onion and green peppers on top of the chicken.  Pour the coconut milk and lime juice on top of the chicken and vegetables.  Season with remaining teaspoon of salt.  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Garnish with cilantro and serve over rice, if desired.

4 servings (318 calories each serving, excluding rice) according to my calculator on loseit.com

Creamy Poblano Pepper Strips

Today, I have an extremely versatile Taco Tuesday recipe for you.  I made this as a side dish to go with tacos but, as I was eating it, (and watching my husband pile it on his tacos) I thought "well, that's a great idea!" (He comes up with them every now and then!)  This could easily be a vegetarian taco filling!  Just add a little salsa and cilantro!  No matter how you eat it, it's goooood!  Enjoy!

Creamy Poblano Pepper Strips (adapted from foodnetwork.com)

6 fresh poblano peppers
2 T. extra virgin olive oil
1 medium white onion, thinly sliced
2 c. frozen corn (I used Trader Joe's fire roasted corn)
1/4 c. fat free half and half
1/4 c. light sour cream
1/2 c. shredded monterey jack cheese
1 t. salt 
1/2 t. black pepper

Char the poblano peppers directly over the gas flame on the stove top or under the broiler until blackened on all sides.  (I don't have a gas stove so I used my broiler.  Place the oven rack on the top rung and place the peppers right on the rack.  Turn with tongs every 3-4 minutes until blackened on all sides.  Keep a close eye on them!)  Place the peppers in a bowl and cover with a lid or plastic wrap and let them steam for about 10 minutes.  After 10 minutes, peel and seed the peppers and cut into 1/4 to 1/2" strips.  Set aside.

Add the oil to a large heavy skillet over medium heat.  Add the onion and saute until translucent, about 5 minutes.  Add the corn and cook for an additional 3 minutes.  Add the sliced peppers and cook 5 more minutes.  Add the half and half and sour cream and cook until bubbling, about 8 more minutes.  Add the cheese and stir until melted and smooth.  Season with salt and pepper and serve.

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

Almond Butter Banana Bread

This, quite possibly, is my favorite banana bread recipe to date.  And I make a lot of banana bread.  A lot.  It is moist, has great texture and the flavor.....oh my!  If you have never used almond butter or coconut oil now is the time to try them.  The other great thing about it is there is only 1/2 cup of sugar total and it is plenty sweet!  I hope you enjoy!

Almond Butter Banana Bread (adapted from kneadtocook.com)

4 ripe bananas, peeled and mashed
1/3 c. plain Greek yogurt
1/4 c. creamy almond butter
3 T. melted coconut oil
2 large eggs
1 t. vanilla extract
1/4 c. sugar
1/4 c. brown sugar
1 c. white whole wheat flour (can also use white flour)
1/2 c. wheat bran
3 T. ground flax seed
3/4 t. baking soda
1 t. cinnamon
1/2 t. salt
1/8 t. nutmeg

Preheat the oven to 350.  Spray a 9X5 inch loaf pan with cooking spray.  In a large bowl combine the mashed bananas, yogurt, almond butter, coconut oil, eggs, vanilla, sugar and brown sugar.  Beat with a hand mixer until combined.

In a separate bowl, whisk together the flour, wheat bran, flax seed, baking soda, cinnamon, salt and nutmeg.  Add to the bowl with the banana mixture and blend until well incorporated.  Pour the batter into the prepared pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely, slice and serve!

10 servings (247 calories each serving) according to my calculator on loseit.com  

White Fish with Roasted Red Pepper and Tomato Sauce

Last weekend we took a short trip out of town to visit some friends in Omaha, NE.  At the tail end of the trip my oldest got sick.  At church.  In Omaha.  Yikes!  Needless to say, it was a miserable trip home for him!  Since we were gone all weekend and he still wasn't feeling great on Monday (hence no trip to the grocery store), I had to come up with dinner on the fly for Monday night!  I had some cherry tomatoes and jarred roasted red peppers so I decided to make a sauce for fish (which was already in my freezer.)  This is totally adaptable to what you have on hand.  If you only have cherry tomatoes, just use those.  If you only have regular black olives, just use those.  Anything in a brine will do!  This would also be a delicious topping for grilled chicken or on grilled bread as an appetizer!  I really liked the way this turned out I wanted to share it with you!  I hope you enjoy.

White Fish with Roasted Red Pepper and Tomato Sauce

1/2 pint cherry tomatoes
1 clove garlic, smashed and skin removed
1 T. + 1 t. extra virgin olive oil
Salt and pepper
1/2 c. roasted red peppers, chopped
1 small shallot, finely minced
1 T. capers, rinsed
8 kalamata olives, diced
1 T. sherry vinegar
4 (4 to 6 oz.) pieces of white fish (tilapia, mahi mahi, pollock, swai)

Preheat the oven to 375.  Place the cherry tomatoes and garlic clove on a foil lined baking sheet and drizzle with 1 t. olive oil.  Season with salt and pepper and toss to combine.  Roast the tomatoes and garlic for 15 minutes or until the tomatoes have started to burst and the garlic is soft.  Set aside to cool.

In a small bowl stir together the tomatoes (halved), garlic (chopped), remaining 1 T. olive oil, red pepper, shallot, capers, olives, sherry vinegar and salt and pepper to taste.  I made this ahead and kept it in the fridge all day.

Preheat the broiler.  Place the fish on a baking sheet that has been sprayed with cooking spray.  Season the fish with salt and pepper and broil for 5-7 minutes or until the
fish is flaky and cooked through.  Top with the sauce and serve!

4 servings (191 calories each serving) according to my calculator on loseit.com

Crock Pot Sesame Chicken

We all need another crock pot recipe in our arsenal, right?  This one is super easy and delicious with Asian flavors.  Just cut up some chicken, make a delicious sauce to pour over the top, turn on the crock pot and forget it!  Just before serving steam up the rice of your choice, top with the chicken and dive in!  I hope you enjoy!

Crock Pot Sesame Chicken (adapted from keyingredient.com)

1 1/2 lb. boneless, skinless chicken breast, cut in 1" pieces
1/4 c. honey
1/4 c. low sodium soy sauce
2 T. dried onion flakes
2 T. ketchup
1/2 t. garlic powder
1 t. salt
2 t. cornstarch
3 T. water
1 T. sesame seeds

Spray a 4 qt. crock pot with cooking spray and add the chicken pieces.  In a medium bowl whisk together the honey, soy sauce, onion flakes, ketchup, garlic powder and salt and set aside.  In a small bowl stir together the cornstarch and water.  Add the cornstarch mixture to the honey and soy sauce mixture and whisk to combine.  Pour over the chicken.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Garnish with sesame seeds and serve over rice (I used brown rice.) 

4 servings (304 calories each serving, not including rice) according to my calculator on loseit.com

Gluten Free Peanut Butter Cookies

This is a quick, easy recipe for peanut butter cookies that I got from my friend Lisa (hi, Lisa!) a while back.  When I asked her where she got this recipe she couldn't remember (she's had it for so long!) so I said, "you're getting the credit then!"  If I know Lisa, she is shaking her head at me riiiiiight......now!  This is my kind of baking.  One bowl.  Four ingredients.  28 delicious little cookies!  Enjoy!

Gluten Free Peanut Butter Cookies (from Lisa Conaway)

1 c. sugar

1 large egg

1 c. peanut butter (I used natural)

1 t. vanilla extract

Preheat the oven to 350.  Prepare a cookie sheet with either cooking spray or parchment paper.  Place all ingredients in a large bowl and mix with a hand mixer.  Drop by tablespoons and flatten crosswise with a fork (I love this little trick!  My grandma used to do it too!)  Bake for 10-12 minutes.  Let cool on baking sheet for 5 minutes then remove to wire rack to cool completely.

Makes 28 cookies (86 calories each) according to my calculator on loseit.com

Huevos Rancheros in Tortilla Cups

I am so excited to share this Taco Tuesday recipe with you.  I am almost giddy!  Okay, I AM giddy!  This recipe has been in my mind for a long time and I finally executed it the other night.  I adapted this from a recipe I found on foodnetwork.com to make them in muffin cups instead of just eggs and beans on top of a tortilla.  The result was fabulous and even my non-egg-eating 8 year old ate 1 1/2 of these! Did I mention I was giddy?!  Feel free to use jarred salsa if you like but the salsa recipe really is easy and SO delicious!  Enjoy!

Huevos Rancheros in Tortilla Cups (adapted from foodnetwork.com)

For the salsa:

2 roma tomatoes, halved
1 small white onion, halved
1 jalapeno pepper, finely minced
2 cloves garlic, minced
1/2 t. hot sauce (I used Frank's)
1 t. ground cumin
Salt, to taste
2 t. extra virgin olive oil

For the beans:

1 (15 oz.) can black beans, drained and rinsed
1 clove garlic, smashed
1/2 c. water
1/2 t. salt

To assemble:

Cooking spray

6 (6") corn tortillas, warmed (I wrapped mine in a damp paper towel and microwaved them for 20 seconds)

6 large eggs

Salt and pepper
6 T. crumbled feta cheese

For the salsa:

In a food processor (or with a hand grater), grate the tomatoes and onion.  Add the jalapeno, garlic, hot sauce, cumin and salt.  Heat a medium skillet over medium high heat and add the olive oil.  Pour the salsa into the skillet and fry in the oil until it thickens slightly, about 3 minutes.  Remove the salsa to a bowl.

For the beans:

Add the beans to the same skillet and add the smashed garlic, water and salt.  Cook over low heat until warmed through and thickened, smashing the beans slightly with a fork.

To assemble:

Preheat the oven to 400.  Spray a muffin pan with cooking spray and place the warm tortillas in each of six individual spaces in the muffin tin.  Don't worry if they break a little bit although you don't want them totally broken up.  Divide the beans among the tortilla cups.  Put about 2 T. of the salsa on top of each cup (you will have salsa leftover - just save it for serving!)  Carefully break one egg on top of each cup and sprinkle with salt and pepper.  Spray the tops of the tortillas with a little cooking spray (this will help them brown.)  Bake for 11-15 minutes (depending on how done you like your eggs - I like the whites done but the yokes still runny so I baked mine about 13 minutes.)  Let sit for 5 minutes then carefully remove with an offset spatula or butter knife.  Top with feta cheese and serve!

6 servings (238 calories each serving) according to my calculator on loseit.com

Green Beans with Toasted Pine Nuts

I love green beans as a side.  They are so versatile and I always have a package of thin green beans in my freezer for a night when I haven't figured out a side or when I am making a meal for someone and I need a quick side to go with it.  This recipe is a wink and a nudge to a French recipe for Green Beans Almondine which is green beans with toasted almonds.  I thought I was going to make that when I discovered I had no sliced almonds on hand!  Plan B was this recipe and it turned out great!  Enjoy!

Green Beans with Toasted Pine Nuts 

1 T. extra virgin olive oil
1 T. unsalted butter
1 lb. frozen thin green beans
Salt and pepper
2 T. toasted pine nuts

In a large skillet heat the olive oil and butter over medium high heat.  Add the green beans and season them with salt and pepper.  Saute the green beans, tossing occasionally, until they are defrosted and heated through about 10 minutes.  When the green beans are done, sprinkle the pine nuts on top and serve!

4 servings (115 calories each serving) according to my calculator on loseit.com

Tomato, Scallion and Peanut Pulao (Pilaf)

Today is the last installment of what to make with Thai Roasted Green Fish and Roasted Root Jumble with Feta Cheese!  We need a starch, right?  I mean, I need a starch!  I am happy to share this delicious new twist on rice pilaf with you!  Infused with the flavors of India it is the perfect accompaniment to the fish and veggies.  Please enjoy!

Tomato, Green Onion and Peanut Pulao (Pilaf) (adapted from foodnetwork.com)

1 c. white basmati rice
2 T. extra virgin olive oil
2 green cardamom pods, crushed
1/8 t. ground cinnamon
1/8 t. ground cloves
1/2 t. ground ginger
2 garlic cloves, minced
8 green onions, sliced
1 t. salt
1 (14 1/2 oz.) can diced tomatoes
1 c. water
1 T. peanuts, chopped

Place the rice in a colander and rinse thoroughly (until the water is no longer cloudy, but clear.)  In a medium saucepan over medium high heat warm the olive oil until it's shimmering but not smoking.  Add the cardamom, cinnamon and cloves.  They should sizzle as they hit the oil.  Saute gently until you can smell their aroma, about 30 seconds.  Add the ginger, garlic and chopped green onions and saute 1 minute or until the green onions are softened.

Add the rice to the pot, season with salt and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes.  Add the can of tomatoes and stir.  Cook 2 minutes to get rid of some of the excess liquid.

Add the water and turn the heat up so the contents of the pot come to a boil.  Turn down the heat as low as it can go, put a lid on it and cook for 15 minutes.  Don't take the lid off!  Once the 15 minutes are over let it sit 5 minutes (do not take the lid off.)  Finish with the peanuts!

6 servings (182 calories each serving) according to my calculator on loseit.com

Roasted Root Jumble with Feta Cheese

Yesterday I shared a recipe for Thai Roasted Green Fish so, for the next two days, I will share the two sides I made to go with it!  Today it's roasted veggies with feta cheese.  Is there anything betta than feta?  This is not your run of the mill roasted veggie recipe.  Fennel, onion, carrots and lemon (yes, I said lemon.  You have not lived until you've eaten roasted lemon.  Trust me.) are tossed with cumin and coriander then roasted and sprinkled with feta and cilantro.  It is the bomb!  Enjoy!

Roasted Root Jumble with Feta Cheese (adapted from foodnetwork.com)

2 t. ground cumin
1 T. ground coriander
1/4 c. extra virgin olive oil
1/2 t. salt
1/4 t. black pepper
1 large fennel bulb, core removed and cut into 1/2" wedges
1 large red onion, sliced into 1/2" slices
1 large lemon, sliced into 1/2" slices
3 carrots, peeled and cut into 1/2" rounds
1/2 c. feta cheese crumbles
Chopped fresh cilantro for garnish

Preheat the oven to 375.  In a large bowl whisk together the cumin, coriander, olive oil, salt and pepper.  Add the veggies to the bowl and toss until well coated.  Place the veggies on a sheet pan that has been sprayed with cooking spray and roast for 30 minutes.  Sprinkle the feta cheese over the top and bake until the veggies are tender and caramelized, about another 15 minutes.  Sprinkle with cilantro and serve!

6 servings (148 calories each serving) according to my calculator on loseit.com

Thai Roasted Green Fish

Looking for a new twist on an old favorite?  I have one for you today!  You might know that I am a big fan of fish with a delicious sauce on top of it (see Broiled Salmon with Herb Mustard Glaze or Mahi Mahi with Chimichurri Sauce.)  Well, today I have a recipe for you that is similar in some ways to my mahi mahi recipe but with some Thai flavor thrown in.  The components of this sauce (mint, cilantro, fish sauce, sesame oil and brown sugar, to name a few) are all so flavorful and they compliment the fish so well!  I hope you will add this to your menu - especially now that Lent is upon us!  Enjoy!

Thai Roasted Green Fish (adapted from foodnetwork.com)

1 T. freshly squeezed lime juice (about 1/2 a lime - save the other half for serving)
1/2 c. loosely packed fresh cilantro 
1/2 c. loosely packed fresh mint leaves
1 t. fish sauce
1/2 t. toasted sesame oil
1 t. light brown sugar
1 t. crushed red pepper flakes
3 T. extra virgin olive oil

2 lb. cod, cut in 8 even pieces

Salt and pepper

Preheat the oven to 350.  Line a large baking sheet with foil and spray with cooking spray.  In a food processor add the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, crushed red pepper and olive oil.  Turn the food processor on and let it go (let it go!) until the mixture forms a paste.  Scrape down the sides and pulse a few more times until the sauce is well combined.

Place the fish on the prepared baking sheet and season lightly with salt and pepper (do not over salt - the fish sauce is quite salty.)  Spread the cilantro mint paste evenly on each piece of fish and place in the oven for 15-20 minutes or until the fish turns white and flakes easily with a fork.  Cut the remaining lemon half in wedges and serve alongside the fish for squeezing!

8 servings (172 calories each serving) according to my calculator on loseit.com

Prosciutto and Brie Grilled Cheese

I have a sandwich to share with you today.  But this isn't just a sandwich.  It's a gourmet sandwich.  This is a throwback for me because I ate a sandwich very similar to this one the first time my husband and I visited Napa Valley in 2002.  We had lunch at Korbel winery in Guerneville, CA. and I will never forget eating lunch on their patio, glass of champagne in hand, sun shining down on me.  One of the best days ever!  It's pretty simple, really, just some brie and prosciutto with fig spread but, oh my word is it divine!  I hope you enjoy!

Prosciutto and Brie Grilled Cheese

1 t. butter, softened
2 slices sourdough bread (I used Cobblestone Mill)
2 T. fig butter (It's like apple butter only made with figs!  Yum-O!  I got mine at Trader Joe's but you can also use fig jam or preserves)
2 oz. brie cheese, sliced (I used Trader Joe's light brie)
2 oz. thinly sliced prosciutto

Spread 1/2 t. butter on one side of a piece of sourdough bread and place buttered side down on a griddle pan or skillet.  Spread 1 T. fig butter on the side that is face up and then stack on the brie and prosciutto.  Spread the remaining 1 T. fig butter on one side of the other slice of sourdough bread and place it face down on top of the prosciutto.  Spread the remaining 1/2 t. butter on the side of the bread facing up.  Turn the heat to medium and cook for 5-7 minutes (or until lightly browned) then flip and cook the other side until brown.  Don't turn the heat up too high or the cheese won't have time to melt and warm through.  Cut in half and devour!

1 sandwich (544 calories each) according to my calculator on loseit.com (no this isn't a low cal sandwich and no, I won't apologize for it!)  

Cannellini Bean and Sausage Stew

I feel like (okay, I HOPE) we are getting near the end of soup and stew weather so I thought I'd better share this recipe before I find out it's hanging in my pending blog posts in July.  Because I don't want you to have to eat stew in July.  You're welcome.  This is a super hearty stew that I saw Giada DeLaurentiis make on her show on Food Network and I thought "I could totally throw that thing in the crock pot!"  So I did.  And it was delicious!  The portions are nicely sized and it is very rich and tasty.  I used chicken sausage to cut down on some of the calories but feel free to use any sausage you like!  If you want a more soup-y consistency feel free to add an extra cup of broth too!  Enjoy!

Cannellini Bean and Sausage Stew (adapted from foodnetwork.com)

2 fennel bulbs, chopped
1 medium yellow onion, chopped
1 1/2 t. salt
1/2 t. crushed red pepper flakes
1 (28 oz.) can diced tomatoes
1 (15 oz.) can cannellini beans, drained and rinsed (or any other white bean)
10 oz. kale, chopped (I used frozen)
1 c. low sodium chicken broth
4 (about 12 oz.) chicken sausage links, sliced (I used fully cooked)

Combine all ingredients in a 6 qt. slow cooker that has been sprayed with cooking spray.  Cook on high for 2-4 hours or on low for 4-6 hours.  

5 servings (241 calories each serving) according to my calculator on loseit.com

Creamy Chipotle Sauce

I love to make simple tacos with a delicious sauce as an alternative to salsa.  This one packs a punch with the addition of chipotle peppers but it's not too hot and has just a little kick.  If you like things hotter feel free to add an additional chipotle but, be careful, those things can be hot!  I made this with my simple taco chicken recipe but feel free to make it with any taco meat you like.  Just be sure the meat you make isn't too spicy or your mouth will be on fire!  Enjoy!

Creamy Chipotle Sauce (adapted from thegardengrazer.com)

1 c. plain Greek yogurt (I used Fage total 0%)
1 chipotle in adobo sauce
2 small garlic cloves
1 T. freshly squeezed lime juice
1/8 t. cumin
1 t. salt

Combine all ingredients in the bowl of a food processor and blend until smooth.  Taste and adjust seasonings.  If the sauce is too thick add a little more lemon juice.  If it's too thin add a little extra Greek yogurt.

8 servings (2 T. each serving at 20 calories each) according to my calculator on loseit.com

Skinny Baked Potato Soup

It's another snow day here in Kansas City today!  I really do enjoy these days at home with my kids.  I also really enjoy making this baked potato soup when it is cold and snowy outside.  This is the kind of soup that warms you from the inside out and you can feel okay about eating a big bowl of it because some of the potato is replaced by cauliflower.  Shhhhh.....don't tell.  This is a pureed soup so I promise no one will know!  Go ahead and try it.  I promise you won't miss the extra potato and the cauliflower flavor is not too strong!  You will love it.  Enjoy!

Skinny Baked Potato Soup (adapted from skinnytaste.com)

2 large russet potatoes, rinsed and dried
1 small head cauliflower, cut into florets
1 1/2 c. vegetable broth
1 1/2 c. skim milk
1/2 c. light sour cream

Salt and pepper to taste

2 T. shredded sharp cheddar cheese, for serving
6 T. sliced green onions, for serving
3 slices cooked and crumbled bacon, for serving

Pierce the potatoes with a fork and microwave on high for 5 minutes.  Turn over and microwave another 3-5 minutes or until the potatoes are fork tender.  Cool and peel the potatoes.

Meanwhile steam the cauliflower florets in a large covered pot until tender, about 10 minutes.  Drain and return to the pot.  Over medium heat add the potatoes, broth and skim milk and bring to a boil.  Reduce to a simmer and cook for 5 minutes.  Take the pot off the heat and, using an immersion blender, puree the soup until smooth.  Add the sour cream, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from the heat, ladle into bowls and top with cheese, onion and bacon.  

4 servings (301 calories each serving) according to my calculator on loseit.com

Chocolate Banana Bread

I know you've all been wondering "when is Shel gonna share another twist on banana bread?"  Wonder no more!  Always when I think of banana bread (which is always when my bananas start to turn too brown) I am thinking about a new and different twist on the traditional.  This one is so good with the addition of chocolate in two forms, cocoa and chocolate chips!  The really cool thing is the chocolate doesn't totally overpower the banana flavor!  I hope you enjoy!

Chocolate Banana Bread (adapted from babble.com)

1 stick unsalted butter, melted and cooled
1 c. sugar
2 large eggs
1 t. vanilla extract
3 large bananas, mashed
1 3/4 c. white whole wheat flour (can also use all purpose)
1/2 c. cocoa powder
1 t. baking soda
1 t. cinnamon
3/4 c. mini chocolate chips

Preheat the oven to 350.  Spray a nonstick pan with cooking spray and set aside.  Pour the cooled butter into a large bowl and whisk in the sugar, eggs and vanilla extract.  Stir in the mashed bananas until smooth (or as smooth as you want it to be.)  Fold in the flour, cocoa powder, baking soda and cinnamon until combined.  Add the mini chocolate chips and stir to combine.  Pour into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool the bread for 10 minutes in the pan then turn onto a wire baking rack to cool completely.  

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

Gomen Wat (Ethiopian Greens)

I end my week of Ethiopian food with one of my husband's favorite dishes, Gomen Wat or, Ethiopian greens.  My husband's family is from the South and he has very fond memories of eating greens when he went to visit his grandparents on their farm in Tennessee.  These particular greens are flavored with onion, garlic, turmeric, ginger and jalapeno pepper so I'm sure they're not the same recipe his grandma used!  I cannot remember where I got this recipe so I can't give credit.  They are delicious and will make a believer out of anyone, even if they don't like greens (me.)  Enjoy!

Gomen Wat (Ethiopian Greens) 

2 T. extra virgin olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

1/2 t. ginger

1/2 t. turmeric

1/2 t. salt (or to taste)

1/2 t. black pepper

1 lb. fresh collard greens, chopped 

1 jalapeno pepper, seeded and minced

Heat the olive oil in a large soup pot over medium heat.  Add the onion and saute for 5 minutes or until translucent.  Add the garlic, ginger, turmeric, salt and pepper and cook, stirring constantly, for an additional minute.  Add the collard greens, stir to combine, cover and cook on medium low for 30 minutes, stirring occasionally.  Add the jalapeno pepper, stir and continue cooking, uncovered, for an additional 5 minutes.

6 servings (62 calories each serving) according to my calculator on loseit.com