Caramel Popcorn

Hello again Shel's ​Kitchen friends!!!  Oh how I've missed you!  It's Coco again with another tasty sweet treat!  As you know, it's SPRING!!!  Yes, it's finally here!!!  Along with spring comes busier schedules.  ​Busier schedules that could include practices, yard work, school functions, or maybe even a backyard BBQ or two!!  For many of these functions, people ask you to bring a side dish, snack, or even a dessert.  Well, this Easy Caramel Corn recipe fits all categories so well!  It's a little bit sweet, a little bit salty, and no hassle!  No hassle in making it and no hassle worrying about it while it's sitting out!  Also, no candy thermometer needed!  That's a win win in my book!  I KNOW you will enjoy!  Enough of the talking... let's get to the good stuff!  

Easy Caramel Corn (adapted from ourbestbites.com)

12 c. popped popcorn (1/2 c. kernels if you're making it stove top)

1 c. brown sugar

1/4 c. light karo syrup

1/2 t. salt

1 stick unsalted butter

1/2 t. baking soda

1 t. vanilla

parchment paper

Preheat the oven to 250 degrees.  Pop the popcorn and set aside in a large bowl.  Place the brown sugar, syrup, salt and butter in a microwave safe dish.  Microwave for 30 seconds, then stir.  Microwave an additional 2 minutes and stir. Microwave for 2 more minutes and remove from microwave.  To the bubbling hot mixture (resist the urge to stick your finger in for a taste) add the baking soda and vanilla.  Stir well and then pour over the popcorn.

Next, you will need to stir the caramel into the popcorn.  You will want to stir kinda quickly since the ​caramel will start to cool.  Try to get the popcorn covered evenly with the caramel.  Alrighty, you're almost there!  I place parchment paper on 2 cookie sheets then pour the popcorn/caramel mixture evenly between the two sheets and make sure the mixture is in a single layer.  I put one cookie sheet on the top rack and the other cookie sheet on the bottom rack and bake in the oven for 10 minutes.  Take out the cookie sheets and stir the popcorn around a bit and place them back in the oven on the opposite racks.  Bake for another 10 minutes.  Remove the cookie sheets from the oven and give the popcorn another stir.  Now let the popcorn sit out for about 10 minutes so that it's cool to the touch and break the popcorn up into smaller chunks with your fingers.  If you happen to see any kernels get rid of those so no one bites into them!  And most importantly enjoy!  

12 servings (154 calories each serving) according to my calculator on loseit.com

Spanish Rice

It's back to basics for taco Tuesday this week!  I have had this recipe for Spanish rice in my recipe box since I got married.  I have no idea where it came from but it is delicious and easy to make and the perfect accompaniment to anything Mexican you are making!  It also makes a TON so you can feed a crowd!  I hope you enjoy!

Spanish Rice


1 T. extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 1/2 c. white rice
1 (15 oz.) can diced tomatoes
32 oz. low sodium chicken broth
1 1/2 t. salt

Heat the olive oil in a large sauce pan over medium high heat.  Add the onion and garlic and saute, stirring occasionally, for 5 minutes.  Add the rice and continue cooking, stirring occasionally, until the rice is slightly browned.  Pour in the tomatoes and cook for about a minute until the liquid from the tomatoes evaporates.  Add the chicken broth and salt, turn the heat to high and bring it to a boil.  Reduce the heat to medium low, cover and cook until the rice is cooked through and all the liquid is absorbed, about 15-20 minutes.

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

Harissa

Let's talk harissa (pronounce hah-ree-sa) for a minute.  This roasted red pepper paste is used primarily in North African and Middle Eastern cooking and is a delicious combination of cumin seed, coriander seed, caraway seed, paprika and roasted red pepper (along with a few other ingredients.)  The thing I love about it is, it's fairly simple to make, the flavor packs a punch and it would be great on almost anything you wanted to use it on.  Grilling veggies?  Top with some harissa!  Don't know what to do with those chicken breasts you have thawed for dinner?  Cook those babies up and top with harissa!  Frying an egg for breakfast?  Top it with harissa!  The possibilities are endless!  In fact, late this week I'm going to show you a new way to use it and (spoiler alert!) it does include a fried egg fixed in a way you probably feel nostalgic about from your childhood.  Don't feel like you HAVE to roast your own red pepper.  You can totally use one from a jar.  However, it is very simple to do and it is just so satisfying.  Enjoy!

Harissa (adapted from foodnetwork.com)

2 t. coriander seeds
1 t. cumin seeds
1 t. caraway seeds
2 T. paprika 
1 t. crushed red pepper (less if you like things less spicy)
3 cloves garlic
1 red bell pepper, roasted (Place the pepper under the broiler on the top rack of your oven and turn with tongs every few minutes until the pepper is black on all sides.  Put the pepper in a bowl, cover with a lid and let it steam until the skin can be easily removed.  Remove the skin, stem, and deseed the pepper and you're done!  Alternatively, use a jarred roasted red pepper.)
2 T. extra virgin olive oil
1 t. salt

In a small skillet combine the coriander seeds, cumin seeds and caraway seeds.  Turn the burner on high and toast the seeds for about one minute, shaking the pan occasionally so they toast evenly until you can smell the spices.  

Place the toasted seeds, paprika, crushed red pepper and garlic in a food processor and pulse several times to combine and break up the garlic and seeds.  Add the red pepper, olive oil and salt and pulse to make a paste, scraping down the sides of the food processor as needed to make the mixture smooth.

8 servings (45 calories each serving) according to my calculator on loseit.com

Veggie Pad Thai

As you know from this post, I love pad thai.  So, when I found a vegetarian version in my new Every Day With Rachael Ray magazine I knew I had to try it.  The funny thing was, as I read down through the recipe I noticed the dish contained fish sauce!  Um, that's not vegetarian!  I think what you are really looking for in the fish sauce is a salty element so if you want this to be truly vegetarian I would sub in low sodium soy sauce.  I had the fish sauce on hand (and I'm not a vegetarian) so I used it.  I like the addition of balsamic vinegar because it gives the dish a bit of a sweet tart punch too!  Enjoy!

Veggie Pad Thai (adapted from Every Day With Rachael Ray, May 2014)

1/4 c. light brown sugar
2 T. balsamic vinegar
5 t. fish sauce (or low sodium soy sauce)
2 T. freshly squeezed lime juice
8 oz. flat rice noodles 
1 T. extra virgin olive oil, divided
1 (14 oz.) container extra-firm tofu, drained and diced
2 eggs, beaten
8 oz. snow peas, ends trimmed
1/4 c. peanuts, chopped

In a small bowl, whisk together the brown sugar, balsamic vinegar, fish sauce (or soy sauce) and lime juice.  Set aside.

Prepare the noodles according to the package directions.  Drain and set aside.

In a large nonstick skillet, heat 1 1/2 t. olive oil over medium high heat until it shimmers.  Add the tofu and cook, turning occasionally, until golden brown, 10-12 minutes.  Transfer the tofu to a plate. 

Add the beaten eggs and cook, stirring gently, until set, about 45 seconds.  Transfer the eggs to the plate with the tofu.

In the same skillet heat the remaining 1 1/2 t. olive oil over high heat.  Add the noodles and snow peas and cook, stirring, 30 seconds.  Add the brown sugar mixture and cook, stirring, 30 seconds.  Add the tofu and eggs back to the pan and cook until heated through, about 30 seconds.  Divide among bowls and top with peanuts.  

4 servings (493 calories each serving) according to my calculator on loseit.com

Smothered Jalapeno Popper Chicken

Remember back in the day when you used to go to dinner with your parents and for an appetizer they would order those deep fried jalapeno poppers with the spicy ranch dipping sauce on the side?  I know it's not just me friends!  Those things are amazing!  I also find they are not on many restaurant menus now days (probably for the best!)  Well, let me introduce you to smothered jalapeno popper chicken!  This chicken is baked then a cream cheese and jalapeno mixture is spread on top and a crunchy topping of PORK SKINS is added on top of that!  I had no idea pork skins would make such a great topping for chicken but it surely does!  Now, this is not low cal (and I did slim up the original recipe) but it IS low carb so eat up!  And make a low cal side to go with it.  

Smothered Jalapeno Popper Chicken (adapted from auntbeesrecipes.com)

4 (6 oz.) boneless, skinless chicken breasts
Salt and pepper
4 slices bacon, diced
1 small onion, diced
1 jalapeno, minced
4 oz. whipped cream cheese
1/2 c. shredded cheddar cheese
1 oz. pork skins
1/4 c. Parmesan cheese
1 T. unsalted butter, melted

Preheat the oven to 375.  Spray a 9X13 baking dish with cooking spray and place the chicken in the dish.  Sprinkle the chicken with salt and pepper.  Bake the chicken for 35 minutes.  While the chicken is baking cook the bacon in a small skillet until crispy.  Remove to a paper towel lined plate using a slotted spoon.  Add the diced onion to the bacon fat in the same skillet and cook, stirring occasionally, for 5 minutes or until softened.  In a medium bowl combine the bacon, onions, jalapeno, cream cheese and cheddar cheese and stir until combined and smooth.

In a food processor place the pork skins and Parmesan cheese and pulse until the mixture is a breadcrumb like consistency.  Add the butter and continue pulsing until the mixture is combined.

Remove the chicken from the oven and spread the cream cheese mixture evenly over each piece of chicken.  Place the pork skin mixture evenly on top of each chicken breast and return to the oven for 15 minutes until the cheese has started to melt and the pork skins are lightly browned.  


4 servings (442 calories each serving) according to my calculator on loseit.com

Cinnamon Roll Cake

Growing up my mom would sometimes make cinnamon rolls on Saturday and Sunday mornings.  You know, the ones out of a tube that you break apart and bake then spread the icing all over after they are baked?  My boys LOVE those things now and it's become a tradition around our house too.  Another thing that was a tradition was my mom always got the middle cinnamon roll.  The sweetest plum.  The one that was all ooey and gooey all the way around because it wasn't touching the sides of the cake pan while it was baking.  Now I get the middle cinnamon roll (no questions asked.)  Moms SHOULD get the middle cinnamon roll (just ask moms!)  Well, I was in charge of bringing a snack for my women's bible study group this morning so I wanted to go the cinnamon roll-ish route but I didn't want to make homemade cinnamon rolls (because you know how much I love to bake.)  Enter cinnamon roll cake!  This recipe starts out the best possible way.  With a white cake mix!  Hallelujah!  That takes care of like, five, six, seven ingredients right there folks!  Win!  The other really great thing is THE ENTIRE CAKE IS LIKE EATING THE MIDDLE CINNAMON ROLL!  I am not even kidding.  Talk about ooey, gooey.  Divine!  Enjoy!

Cinnamon Roll Cake (adapted from mychocolatetherapy.com)

1 white cake mix
3 egg whites
1 c. water
1/4 c. canola oil
1 c. light sour cream
3/4 c. brown sugar
1 T. cinnamon
1 c. powdered sugar
2 T. water

Preheat the oven to 350.  Spray a 9X13 baking pan with cooking spray and set aside.  In a large bowl place the cake mix, egg whites, water, oil and sour cream.  With a hand mixer, blend on low for 30 seconds.  Turn the mixer to medium and blend an additional 2 minutes.  Pour the batter into the prepared pan and spread evenly.  In a small bowl combine the brown sugar and cinnamon.  Sprinkle the cinnamon sugar mixture all over the cake batter and swirl it with a butter knife.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake stand 10-15 minutes then mix the powdered sugar and water together in a small bowl until smooth and drizzle all over the cake.  Serve warm or at room temperature.

24 servings (163 calories each serving) according to my calculator on loseit.com

Quinoa, Black Bean and Corn Tacos

It's vegetarian taco Tuesday!  This is a versatile taco, enchilada or burrito filling that is easy to whip up and so, so tasty.  We had a lot leftover so I warmed up a bowl for lunch the next day and just ate it right out of the bowl without the tortillas!  It's that good!  The portion sizes I have listed below are for taco sized servings so if you choose to eat a bowl of it adjust the portion sizes accordingly!  I served this with cheese, sour cream and salsa in crunchy taco shells with a side of Chili Lime Avocados but you could also slice avocados and put them on the tacos!  Enjoy!

Quinoa, Black Bean and Corn Tacos (adapted from trusper.com)

3/4 c. quinoa
1 T. extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 (10 oz.) can Rotel tomatoes
1 1/2 t. chili powder
1 t. cumin
1/2 t. paprika
1/4 t. cayenne pepper
1 t. salt
1/2 t. pepper
1 1/2 c. frozen corn (I used Trader Joe's fire roasted corn)
2 (15 oz.) cans black beans, drained and rinsed
2 T. freshly squeezed lime juice
1/2 c. cilantro, chopped

Cook the quinoa according to the package directions and set aside.  Heat the oil in a large nonstick skillet over medium high heat.  Add the onion and garlic and cook, stirring occasionally, for 10 minutes.  Stir in cooked quinoa, tomatoes, chili powder, cumin, paprika, cayenne, salt, pepper, corn and black beans.  Allow to warm gently over medium heat until heated through, about 10-15 minutes.  Just before serving stir in the lime juice and cilantro.

16 taco sized servings (116 calories each serving) according to my calculator on loseit.com

Crock Pot Balsamic Pork Roast

I've posted a lot of pork recipes lately.  I think I have a little bit of an obsession.  This particular recipe is from skinnytaste.com and it could not be simpler.  Just put the pork in your crock pot, season it and add a flavorful sauce on top.  Cook all day, shred and you have an awesome main dish that you've hardly broken a sweat for!  I served this with cheesy broccoli quinoa for a complete meal.  Enjoy!

Crock Pot Balsamic Pork Roast (adapted from skinnytaste.com)

2 lb. boneless pork loin
1 t. salt
1/2 t. garlic powder
1/2 t. crushed red pepper
1/3 c. chicken broth
1/3 c. balsamic vinegar
1 T. Worcestershire sauce
1 T. low sodium
soy sauce
1 T. honey

Place the pork in a 4 qt. slow cooker that has been sprayed with cooking spray.  In a small bowl mix together the salt, garlic powder and crushed red pepper.  Sprinkle the spice mixture evenly all over the pork roast.  In a medium bowl combine the chicken broth, balsamic vinegar, Worcestershire, soy sauce and honey and whisk to combine.  Pour the sauce into the slow cooker.  Cook on low for 6-8 hours or on high for 4-6 hours.  When the pork is cooked break it into chunks and leave it in the slow cooker for a few minutes to soak up some of the delicious sauce.

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

Seared Salmon with Sweet Corn and Bacon Saute

I love salmon, it's one of my favorite things to eat.  It's full of Omega 3s (which help lower cholesterol) plus has vitamins A, B and D!  Most importantly, it tastes divine!  This is a great recipe for salmon which is served over a corn and bacon saute that is quick and easy to make and full of flavor!  I hope you enjoy!

Seared Salmon with Sweet Corn and Bacon Saute (adapted from Cooking Light, May 2014)

3 slices center cut bacon, diced
1 medium shallot, finely minced
4 green onions, thinly sliced, white and green parts separated
3 T. chicken broth
1 1/2 T. sherry vinegar (can also use apple cider vinegar)
1 (16 oz.) package frozen corn (I used Trader Joe's Fire Roasted Corn)
1 t. salt, divided
1 t. pepper, divided
1 T. extra virgin olive oil, divided
6 (4 oz.) salmon fillets
1/2 t. dried thyme

Cook bacon in a medium skillet over medium heat until crisp, stirring occasionally.  Add the shallot and white parts of the green onion and saute for 2 minutes.  Add the chicken broth, vinegar, corn, 1/2 salt and 1/2 t. pepper.  Saute 4 minutes or until thoroughly heated through.  Stir in the green parts of the onions. 

Heat a large skillet over medium high heat and add 1 1/2 t. of the oil.  Sprinkle the salmon fillets with the remaining salt, pepper and thyme.  Add 3 fillets to the pan and cook for 3 minutes.  Turn and continue cooking an additional 2-3 minutes until desired doneness.  Remove to a platter and repeat with the remaining fillets (using the remaining olive oil for the last 3 fillets.)  Serve the salmon over the corn mixture.

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

Broccolini with Balsamic Vinaigrette

Broccolini is one of my favorite vegetables of all time.  It's a little bit like broccoli but even better because, once you trim the woody stems at the end by about 1/4", you can eat the whole thing, stalks and all!  Now, broccolini can be expensive but you can usually find it on sale in the springtime so that's when I tend to buy it!  This recipe is super simple and very tasty.  Just blanch the broccolini then top with a terrific vinaigrette!  This recipe can be served hot, room temperature or even cold.  Of course, if you can't find broccolini please feel free to use broccoli!  I've done that before and it is still delicious!  Enjoy!

Broccolini with Balsamic Vinaigrette (adapted from foodnetwork.com)

4 bunches broccolini (about 1 1/2 lb.), woody ends trimmed
1 T. + 1 t. salt, divided
2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 1/2 T. balsamic vinegar
2 garlic cloves, finely minced
1/2 t. Dijon mustard
1/2 t. pepper

Bring a large pot of water to a boil and season with 1 T. salt.  Place the broccolini in the water and cook for 2 minutes.  Drain the broccolini and place it in a large bowl.  

Meanwhile in a small bowl combine the remaining 1 t. salt, olive oil, lemon juice, balsamic vinegar, garlic, mustard and pepper and whisk to combine.  Pour the dressing over the warm broccolini and toss to combine.

6 servings (83 calories each serving) according to my calculator on loseit.com

Basil Pesto Mayonnaise

The other day I wanted to make a turkey sandwich but I didn't want to make just ANY turkey sandwich. I needed a little somethin' somethin' to make it more exciting.  I've been known to add pesto to sandwiches as a spread in the past but I thought it would be nice to make a pesto mayo to spread on that sandwich so I went looking for a recipe.  What I found was amazing!  Just four ingredients mixed together to make the tastiest spread for a sandwich.  I put this on both sides of a kaiser roll with turkey, havarti cheese and lettuce and I was in heaven!  I hope you are too!

Basil Pest Mayonnaise (from food.com)

1/2 c. mayonnaise (mayo with olive oil)
2 T. prepared basil pesto
1 T. Dijon mustard
1 T. white wine vinegar (could also use lemon juice)

Mix all ingredients together in a small container with an airtight lid and store in the fridge until ready to use.  This will keep for several days in the fridge. 

6 servings (88 calories each serving for 2 tablespoons) according to my calculator on loseit.com

Slow Cooker Chipotle Pork

You guys.  You know how much I love tacos (and really, all things Mexican food.)  You know we have taco Tuesday every week at our house.  You know I love to try new recipes.  This is a recipe that I will make again and again!  It makes a ton of taco meat, is super simple to put together and it tastes divine!  I had so much leftover after having tacos the first night that I ended up using this meat to make taquitos the next night and I had enough to make a full batch!  You can find the taquito recipe here.  I happened to have everything on hand for taquitos so it was really a no brainer.  If you don't want a bunch of leftovers feel free to make half of this recipe.  I imagine it would freeze really well too so if you make a full batch you could eat half now and half later!  Enjoy!

Slow Cooker Chipotle Pork (adapted from crockpot365.blogspot.com)

1 (3 lb.) pork butt
1 medium yellow onion, diced
1 t. salt
1/2 t. pepper
1 T. cumin
1 T. coriander
1 T. chili powder
1/2 t. cinnamon
3 T. honey
4 garlic cloves, smashed
2 chipotle peppers in adobo, minced
1/2 c. orange juice

Place the pork butt in a 6 qt. crock pot that has been sprayed with cooking spray.  Add the onion on top of the pork.  In a small bowl mix together the salt, pepper, cumin, coriander, chili powder and cinnamon.  Sprinkle the spice mixture all over the pork.  Add the honey, garlic cloves, chipotle pepper and orange juice.  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Shred with two forks and serve with your favorite taco toppings!

24 servings (166 calories each serving) according to my calculator on loseit.com

Cinnamon Swirl Banana Bread

I am a BIG fan of anything cinnamon (I mean anything.  Food, gum, those gummy hearts that are only available at Valentine's, thank goodness!)  ANYWAY, when I found this recipe for cinnamon swirl banana bread I knew I had to try it!  Two of my favorite things, cinnamon and banana bread together in one place!  Let's just say this bread was gone in less than 24 hours at my house.  And I only got two pieces.  One for dessert the night I made it and one for breakfast the next day.  It was so good that I had to warn my husband before I went to bed "please leave some banana bread for breakfast sweetie."  He's a night snacker.  I'm probably giving you more information than you care to know about my life.  Enjoy the bread!

Cinnamon Swirl Banana Bread (adapted from lovintheoven.com)

For the bread:

3 medium bananas, mashed
1/3 c. melted butter
1/2 c. sugar
1 large egg, beaten
1 t. vanilla extract
1 t. baking soda
1/8 t. salt
1 1/2 c. white whole wheat flour (can also use all purpose)

For the swirl:

1/4 c. sugar
1 T. cinnamon

Preheat the oven to 350.  Spray a 9X5 loaf pan with cooking spray.  Mix bananas, butter, sugar, egg and vanilla together in a large bowl.  Sprinkle baking soda and salt on top then gently stir in the flour.  In a small dish mix together the ingredients for the swirl (sugar and cinnamon.)  Place half of the batter in the loaf pan and then sprinkle half of the cinnamon sugar on top.  Add the rest of the batter and then sprinkle with the remaining cinnamon sugar.  Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan before removing.

10 servings (210 calories each serving) according to my calculator on loseit.com

Vietnamese Tilapia with Turmeric and Dill

Every time I eat Vietnamese food, whether at home or in a restaurant, I am amazed at the incredible flavor combinations and textures!  There are so many flavors working together in harmony and the combinations are just stunning.  Take this dish, for example.  The saltiness comes from the soy sauce and fish sauce.  The sweet comes from just the tiniest bit of sugar.  The freshness comes from dill and lemon juice added as a garnish and the texture comes from the accompanying sauteed onions and the crushed peanuts added at the end.  I served this with jasmine rice that I seasoned with lemon zest and lemon juice.  All in all a great dish and worth trying!  Enjoy!

Vietnamese Tilapia with Turmeric and Dill (adapted from Cooking Light, April 2014)

For the marinade:


1/4 c. minced shallot (1 large shallot)
1 T. fresh dill, chopped
3 cloves garlic, minced
1 1/2 t. ground ginger
2 T. fish sauce
1 T. sesame oil
1 t. turmeric
1/2 t. black pepper
1 lb. tilapia fillets

For the onions:

1 T. extra virgin olive oil, divided
2 large yellow onions, thinly sliced
1/2 c. fresh dill, chopped and divided
4 green onions, cut into 1" pieces
1 T. low sodium soy sauce
2 t. sugar
1/2 oz. dry roasted peanuts, chopped
4 lemon wedges 

For the marinade:

Combine the first 8 ingredients in a large bowl and whisk together.  Add the fish and toss to coat.  Cover and refrigerate for at least 2 hours and up to 8 hours.  At the end of the marinating time remove the fish from the marinade and brush off as much of the solids as possible.  Discard marinade and solids.

For the onions:

Heat a large heavy skillet over medium high heat.  Add 1 1/2 t. olive oil and the sliced onion, 1/4 c. dill and green onion and stir fry for 8 minutes.  Add the soy sauce and sugar and continue cooking for 1 more minute.  Arrange the onion mixture on a platter.  

Return the pan to the heat, add the remaining 1 1/2 t. olive oil and place the fish in the pan.  Cook on one side for 3 minutes, turn and cook on the other side for 2-3 minutes until the fish is cooked through and flaky.  Place the fish mixture on the platter with the onions.  Sprinkle with the remaining 1/4 c. dill and peanuts.  Serve with lemon wedges for drizzling.

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

Sauteed Butter Thyme Mushrooms

I LOVE sauteed mushrooms.  They are the perfect topping for a grilled steak!  Okay, they are also just a great side by themselves but, oh my stars, put them on a steak and you're eating like a king!  These remind me of the mushrooms my mom used to make when I was growing up.  She wasn't a huge fan of mushrooms but my dad loved them and she would happily make (and eat them) with him!  She's a gem!  Enjoy!

Sauteed Butter Thyme Mushrooms (adapted from myrecipes.com)

1 T. unsalted butter
1 T. extra virgin olive oil
1/4 c. shallots, finely chopped
1 t. salt
2 t. dried thyme

2 (8 oz.) package pre-sliced white mushrooms

1/3 c. vegetable broth

Heat a large skillet over medium high heat and add the butter and olive oil.  Once the butter is melted add the shallots and cook 3 minutes until tender.  Add the salt, thyme and mushrooms and cook for 10 minutes, until the mushrooms are browned.  Add the vegetable broth, raise the heat to high and cook until most of the liquid is evaporated, about 2 minutes.

4 servings (106 calories each serving) according to my calculator on loseit.com

Rosemary Roasted Potatoes

Roasted potatoes are one of the easiest side dishes of all time and they are always so tasty!  The options are only limited by your imagination and you can just throw them in the oven and forget them while you prepare the rest of your dinner!  These particular potatoes are tossed very simply with olive oil, salt, pepper and, of course, fresh chopped rosemary!  Rosemary is one of the few fresh herbs you can roast without totally ruining it's flavor and it is a perfect compliment to potatoes!  I like to roast mine at 400 degrees, tossing occasionally, until they are brown and crispy on the outside and still soft on the inside.  Perfection!

Rosemary Roasted Potatoes

1 1/2 lb. yukon gold potatoes, cut into bite sized pieces
2 T. extra virgin olive oil
2 t. salt
1 t. pepper
2 sprigs fresh rosemary, finely chopped

Preheat the oven to 400.  In a large bowl, place all ingredients and toss to combine.  Place on a foil lined baking sheet that has been sprayed with cooking spray.  Make sure the baking sheet is large enough for the potatoes to roast in a single layer, otherwise you won't have roasted potatoes, you'll have steamed potatoes!  Roast for 15 minutes, then remove from the oven and toss with a spatula.  Roast for another 15 minutes then check for doneness with a fork.  If the fork easily pierces the potatoes and they are browned to your liking they are done.  Otherwise, continue cooking for 5-10 minutes at a time until they have reached your desired doneness.  

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

Sopapilla Cheescake Bars

If you've ever been to a Mexican restaurant you've probably had sopapillas.  It's the Mexican version of a donut (if you ask me.)  Little pillows of fried dough that are doused, after frying, with cinnamon sugar.  Add a little drizzle of honey and you have heaven on a plate!  Add cheesecake to the mix and, well, I don't even know what to say.  The dough, in this case, is refrigerated crescent rolls (genius!) and then you add a layer of the easiest cheesecake filling ever, add another layer of crescents then butter and cinnamon sugar and you have a pan of pure deliciousness!  Enjoy!

Sopapilla Cheesecake Bars (adapted from thesweet-toothlife.blogspot.com)

2 packages reduced fat crescent rolls
2 (8 oz.) packages reduced fat cream cheese, at room temperature
1 c. sugar, divided
1 t. vanilla extract
1/4 c. butter, melted
1 T. cinnamon
Honey, for drizzling (optional)

Preheat the oven to 350.  Press one package of crescent rolls into a 9X13 pan, making sure it is evenly pressed over the entire pan and pressing together the perforations.  In a medium bowl, beat together the cream cheese, 3/4 c. sugar and vanilla extract with a hand mixer until smooth.  Pour over the crescent rolls.  Place the other package of crescent rolls on top of the cream cheese mixture, stretching to fit the pan.  Brush the melted butter over the top.  In a small bowl mix together the remaining 1/4 c. sugar and cinnamon.  Sprinkle over the butter and bake for 30 minutes.  Allow to cool in the pan completely before cutting.  Drizzle with honey before serving, if desired.

24 bars (128 calories each) according to my calculator on loseit.com

Blue Cheese Ranch Dip

This might go down in history as the easiest and tastiest dip of all time!  Just three ingredients mixed together and you are all set!  The original recipe for this dip called for a combination of Greek yogurt and sour cream but I used all Greek yogurt to save on calories and I didn't miss the sour cream at all!  I also used a little more blue cheese.  I like to gild the lily.  Serve with carrots, celery and sweet and spicy bbq Sunchips (not pictured) and you have a great appetizer for any occasion!  Enjoy!

Blue Cheese Ranch Dip (adapted from lemonsforlulu.com)

2 c. plain Greek yogurt
1 packet ranch dressing mix
5 oz. blue cheese crumbles

Stir all ingredients together and refrigerate for at least 2 hours before serving to allow the flavors to meld.  

12 servings (68 calories each serving, not including dippers) according to my calculator on loseit.com)

Veracruz Fish

I've never been to Veracruz.  Well, unless you count this fish on my plate.  Based on this recipe I'd be willing to give Veracruz a try!  This is, quite possibly, one of the easiest and tastiest fish recipes I've ever made!  Just saute some fish (any white fish will do), make a lightning fast sauce (Veracruz sauce traditionally includes tomatoes, onions, garlic, capers and green olives) and serve over your favorite starch.  I served mine on farro but you could use quinoa, brown rice or even white rice!  I hope you enjoy!

Veracruz Fish (adapted from Cooking Light, April 2014)

4 (4 oz.) white fish filets (tilapia, snapper, etc.)
1/2 t. black pepper
1 t. salt, divided
1 T. extra virgin olive oil
1 small yellow onion, chopped
1 1/2 t. dried oregano
4 garlic cloves, minced
1 yellow bell pepper, thinly sliced
1/4 t. crushed red pepper
1 (15 oz.) can diced tomatoes
1 T. capers, drained and rinsed
20 pimiento stuffed green olives, halved

Sprinkle fish evenly with pepper and 1/4 t. salt.  Heat a large nonstick skillet over medium high heat and add the oil.  Add the fish to the pan and cook 3 minutes or until browned on one side.  Turn over and continue cooking 2-3 more minutes until the fish is cooked through.  Remove the fish to a plate and cover with foil to keep it warm.  

Add the onion, oregano, garlic, yellow pepper and crushed red pepper to the skillet.  Saute 4 minutes, stirring occasionally.  Add the tomatoes, capers, green olives and remaining 3/4 t. salt and cook an additional three minutes until heated through.  Serve over farro, quinoa, brown or white rice!

4 servings (173 calories each serving excluding starch option) according to my calculator on loseit.com

Penne with Asparagus, Bacon and Pine Nuts

This is the perfect springtime pasta dish because it's light while still managing to fill you up and making you feel like you've eaten!  Why, you ask?  Bacon!  The addition of just a little bit of bacon takes this dish right over the top without being too heavy or overpowering!  This is the perfect light lunch or dinner and it's all you need because you've got your starch, veggies and BACON all in one dish!  Enjoy!

Penne with Asparagus, Bacon and Pine Nuts (adapted from myrecipes.com)



 1 lb. penne pasta
2 bunches asparagus, trimmed of woody stems and cut into 1" pieces
4 oz. bacon, diced
2 cloves garlic, minced
1/3 c. freshly squeezed lemon juice
1/4 c. extra virgin olive oil
1 t. salt
1/2 t. pepper
1/2 c. Parmesan cheese
1/4 c. toasted pine nuts

In a large pot of salted water cook the pasta.  Three minutes before the pasta is done cooking, add the asparagus to the pot and boil along with the pasta.  Before draining, ladle out 1/2 c. of the pasta cooking water and set aside.  Drain the pasta and asparagus and place in a large serving bowl.  Set aside.

In the meantime, cook the diced bacon in a small saute pan until brown and crispy.  Remove to a paper towel lined plate to drain.  Place the garlic, lemon juice, olive oil, salt and pepper in a small container with a tight fitting lid and shake to combine.  Pour the lemon vinaigrette and reserved pasta water over the pasta and asparagus and add the Parmesan cheese.  Toss to combine and garnish with the toasted pine nuts and bacon.

6 servings (477 calories each serving) according to my calculator on loseit.com

Soy Braised Pork

Today I have a delicious and easy addition to your craving for Asian style food!  Pork is slow cooked with soy sauce and other seasonings plus veggies then served over rice to make a wonderful meal that is full of flavor and sure to satisfy.  Feel free to add more or different veggies of your choice or to leave the meat out all together and make this vegetarian!  You could also use boneless, skinless chicken breast in place of the pork.  The possibilities really are endless!  Enjoy!

Soy Braised Pork (adapted from Cooking Light, April 2014)

1 lb. pork loin, cut into 1" cubes
2 t. sesame oil
1/4 c. + 1 T. soy sauce, divided
1 c. low sodium chicken broth
1 1/2 T. rice vinegar
4 cloves garlic, minced
1 jalapeno pepper, minced
1 small yellow onion, diced
2 medium carrots, sliced
1 T. cornstarch
4 oz. snow peas

In a 4 qt. crock pot that has been sprayed with cooking spray, place the pork.  Pour the sesame oil, 1/4 c. soy sauce, chicken broth and rice vinegar on top.  Add the garlic, jalapeno pepper, onion and carrots.  Stir to combine.  Cook on low for 4-6 hours or on high for 2-4 hours.  Twenty minutes before serving mix the cornstarch with the remaining 1 T. soy sauce and stir to combine.  Pour the cornstarch mixture into the crock pot and stir to combine (this will thicken the sauce a bit.)  Add the snow peas, replace the lid and continue cooking for 20 minutes.  Adding the snow peas just before cooking will insure they maintain some crunch!  Serve over white or brown rice.

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

Mexican Caesar Salad

As you well know, I am always scouring the interwebs for new and exciting Mexican dishes of all kinds.  Tacos, enchiladas, salads, you name it, I'm on it!  Well, when I found this recipe for Mexican Caesar Salad I was intrigued so I decided to try it.  Oh my gosh you guys!  It was the bomb!  Now, when you see the list of ingredients for the dressing it might sound a little weird (I mean, Mexican meets Italian?  really?) but I PROMISE it is a winner!  Give it a shot!  I know you won't be disappointed!

Mexican Caesar Salad (adapted from stonewallkitchen.com)

For the salad:

1 (10 oz.) bag romaine hearts
1 pt. cherry or grape tomatoes, halved
1 (15 1/2 oz.) can black beans, drained and rinsed
2 small avocados, pitted, peeled and cut into chunks
Tortilla strips or crushed tortilla chips for topping (I used about 2 oz.)

For the dressing:

1 small clove garlic
1 t. Dijon mustard
2 T. freshly squeezed lemon juice (can also use lime juice)
2 T. extra virgin olive oil
1/3 c. grated Parmesan cheese
1/2 c. salsa of your choice (I used Herdez)
1 t. salt

For the salad:

Place the romaine hearts in a large salad bowl and top with the tomatoes, black beans, avocados and tortilla strips.  You can do this ahead but I wouldn't do it too far ahead because the avocados will start to brown.

For the dressing:

In the bowl of a food processor place
all ingredients and pulse until combined.  My salsa was chunky so I pulsed it a while until it was pretty smooth.  Pour over the salad, toss and serve!

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