Quinoa Pilaf

Sometimes when I feel uninspired or unable to think about sides I take to the interwebs for inspiration.  Well, last week when I was trying to think of a quick and easy side to go with my Lemon Pepper Tilapia I did just that and I found this stunning little creation.  Of course, I took my own liberties with it and would love to share the finished product with you today!  Enjoy!

Quinoa Pilaf (adapted from foodnetwork.com)

1 c. quinoa
2 c. chicken or vegetable broth
3/4 t. salt
1/2 t. pepper
1/2 c. green onion, sliced
1/4 c. parsley, minced
1/4 c. sliced almonds, toasted

Cook the quinoa in the broth according to the package directions, seasoning with salt and pepper.  A few minutes before the quinoa is finished cooking add the green onions.  When the quinoa is done add the parsley and sliced almonds and serve!

4 servings (197 calories each serving) according to my calculator on loseit.com

Lemon Pepper Tilapia

Those that know me know I LOVE two things.  Those two things are lemon and pepper.  In fact, I often say that if I was stuck on a desert island I would want lemons to be my foodstuff.  And pepper, well, I just can't say enough.  My husband has said many times that I am pepper happy (meaning, I use too much) but there is no using too much pepper in my world!  Needless to say, this dish uses both of those items in reckless abandon and I love it.  This isn't so much a recipe as it is a method.  Feel free to use as much or as little of the lemon and pepper as you wish.  If you just want a mild lemon flavor omit the zest and just use the juice at the end.  If you want it less peppery, well, use less pepper.  This would not only be good on fish but also on chicken or pork chops.  I broil the fish but you could grill or roast it too!  Enjoy!

Lemon Pepper Tilapia

4 (4 oz.) tilapia filets (could also use sole or mahi mahi)
1 T. extra virgin olive oil
Salt and pepper
Zest and juice of 1 lemon

Place the oven rack on the top rung and preheat the broiler to high.  Place the tilapia filets on a baking sheet that has been sprayed with cooking spray (I used a piece of foil on my baking sheet for easy clean up.)  Using a pastry brush, lightly brush each filet with olive oil.  Season each filet with salt, a generous amount of pepper and the lemon zest.  Broil for 5-7 minutes then squeeze the lemon juice over the top and serve!

4 servings (131 calories each serving) according to my calculator on loseit.com

Marinated Green Beans with Cilantro and Garlic

This may seem like it's pushing it as a taco Tuesday recipe but, I assure you, you want to make these green beans and you want to do it today.  They would be delicious with any taco recipe you want to make, they can be made ahead and they are so tangy and delicious that you will love them!  This green bean recipe would also be perfect for a cookout and would be an awesome side for grilled meats of any kind!  The original recipe suggested adding the lemon juice just before serving (to better maintain the color of the green beans) but I prefer marinating them all day for delicious flavor!  They will not be perfectly green if you marinate them all day so if that bothers you you might want to add the lemon juice just before serving.  Enjoy!

Marinated Green Beans with Cilantro and Garlic (adapted from afamilyfeast.com)

6 cloves garlic, minced
2/3 c. cilantro, chopped
2 lb. fresh green beans, trimmed and washed (could also use frozen if desired)
2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1/2 t. pepper
1 t. salt

Place the garlic and cilantro in a large bowl and set aside.  Bring a large pot of water to a boil and add the green beans.  Cook until just tender, about 5-7 minutes.  Drain well and place the beans back in the hot pan, turn on the burner and shake for 30 seconds to dry the beans out.  Pour the hot beans in the bowl with the garlic and cilantro and stir briefly, then let sit untouched for 10 minutes.  Add the olive oil, lemon juice, pepper and salt and toss to combine.  Cover and refrigerate for at least 4 hours.  Toss, taste for seasoning, adding more salt and pepper if desired and serve!

6 servings (89 calories each serving) according to my calculator on loseit.com

Greek Salad

Today I'm sharing one of my favorite salad recipes.  This Greek salad makes a great side dish for any time of the year, plus you can add a little chicken and make it a main dish salad.  This time when I made it I added the chicken and put the salads and dressing in individual containers for lunches but you could serve it as one big salad (with or without the chicken) from a big bowl too!  I just love having things ready to go in my fridge for lunch because it makes my decision for me and I don't end up eating this and that and not knowing exactly what I ate and exactly how MUCH I ate!  Enjoy!

Greek Salad 


For the salad:

10 oz. romaine lettuce, chopped
10 oz. baby spinach
1/2 c. feta cheese, crumbled
4 green onions, sliced
24 kalamata olive, pitted
32 cherry tomatoes, halved
1 medium cucumber, peeled, seeds removed and diced
1 lb. boneless, skinless chicken breast roasted (I roast mine in the oven with a small amount of olive oil, salt and pepper and roast at 375 for 30-40 minutes.  Let cool then chop!)

For the dressing:

1/4 c. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 1/2 t. Dijon mustard
1 t. salt
1/2 t. pepper

For the salad:

Place all ingredients in a large bowl and set aside.

For the dressing:

Place all ingredients in a container with a tight fitting lid, cover and shake to combine.  Pour over the salad and serve!

4 main dish servings (571 calories each serving according to my calculator on loseit.com)
8 side dish servings (without chicken at 221 calories each serving according to my calculator on loseit.com)

Caprese Burgers

A couple of weeks ago I went to the local farmer's market with my mom and some sweet friends.  While I was there I picked up two HUGE bunches of basil for $2 each!  When I got home I made two batches of pesto (you can find my recipe here) and put them in the freezer because we were going out of town for the weekend.  Well, last week I made these INCREDIBLE burgers with one batch.  Oh. my. gosh.  These burgers will make you swoon.  Of course, I love the flavors of a caprese salad (basil, tomato, mozzarella) so anything with those components make me a happy girl.  I made these with ground turkey but you could use chicken or even lean ground beef.  The key is to make the pesto yourself and buy the freshest tomatoes you can find.  Summer at it's best!  Enjoy!

Caprese Burgers


1 (19.2 oz.) package ground turkey (I used 93/7)
1 t. salt
1/2 t. pepper
1/2 c. pesto, divided (please make your own)
1 large or 2 small tomatoes, cut into 8 slices
4 slices low fat mozzarella cheese
Bibb lettuce leaves for serving
4 hamburger buns (I used Sara Lee Wheat - 80 calories each!)

Place the turkey in a medium bowl and season with salt and pepper.  Add 1/4 c. of pesto and mix to combine.  Form 4 burger patties out of the mixture and put them on a plate to rest for 10 minutes before cooking.  Heat a large nonstick skillet (these can also be grilled if you choose) over medium high heat and place the burgers in the skillet.  Cook for 6-8 minutes on one side, flip and continue cooking for 6-8 more minutes on the other side.  You want the internal temperature of the burgers to be 165 degrees - do not undercook the turkey!  When the burgers are done place 2 tomatoes slices on top of each patty and top with a slice of cheese.  Cover for 1-2 minutes to allow the cheese to melt.  Place the burgers on the buns along with the bibb lettuce and top each one with an additional tablespoon of the pesto and serve!

4 servings (585 calories each serving) according to my calculator on loseit.com
*Note - you could easily make 6 burgers from this mixture and they would each be 390 calories - I wasn't feeling low cal the night I made these!

Braised Chicken with Honey Lemon Leeks

I haven't posted a crock pot recipe all week!  What is wrong with me?!  Here's a new one for you that is out of the ordinary and chock full of flavor.  Chicken thighs cooked with leeks, sweet honey and tangy lemon juice!  Plus, only 7 ingredients INCLUDING salt and pepper!  Serve over rice or noodles and enjoy!

Braised Chicken with Honey Lemon Leeks (adapted from Cooking Light, April 2014)

8 bone in, skin off chicken thighs
Salt and pepper
3 large leeks, woody ends removed
Zest and juice of 1 lemon 
2 t. honey
Chopped parsley for garnish (if desired)

Spray a 6 quart crock pot with cooking spray and place the chicken thighs in the crock in a single layer (as much as possible.)  Season the thighs with salt and pepper.  Slice the leeks in half lengthwise then thinly slice and place the slices in a large bowl of cold water.  Swish the leeks around with your fingers so the pieces break apart and the sand that is inside the leeks floats to the bottom of the bowl.  Carefully remove the leeks from the bowl using a large slotted spoon (do not use a colander to drain or you will end up with sandy leeks - not yummy!) and place them evenly all over the chicken breasts in the crock pot.  Season the leeks with salt and pepper.  Sprinkle the lemon juice all over the top and pour in the lemon juice and honey.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.

4 servings (273 calories each serving) according to my calculator on loseit.com

Shrimp and Snow Pea Stir Fry

I love a summertime meal that comes together quickly, does not require an oven and tastes divine.  This dish fits that bill on all fronts!  Just saute some veggies and shrimp and add a delicious sauce and dinner is done.  The original recipe for this meal called for ponzu sauce and I couldn't find any when I went to the store so, when I got home, I started looking on the internet to see what I could substitute.  Turns out ponzu is just a citrus infused soy sauce with a bit of spice so I used reduced sodium soy sauce, lemon juice and a bit of crushed red pepper and this turned out divine!  Serve over the rice of your choice and eat up.  Enjoy!

Shrimp and Snow Pea Stir Fry (adapted from Every Day with Rachael Ray, June 2014)

1 T. extra virgin olive oil
2 cloves garlic, minced
1 lb. snow peas, ends trimmed
1 (5 oz.) can sliced water chestnuts, drained 
1/2 t. salt
1/4 t. pepper
12 oz. medium shrimp, peeled and deveined3
2 T. reduced sodium soy sauce
2 T. freshly squeezed lemon juice
1/2 t. crushed red pepper
1 1/2 c. white rice, cooked according to package directions

In a large skillet or wok, heat the oil over medium high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the snow peas and water chestnuts, season with salt and pepper and stir fry until the peas are crisp tender, about 2 minutes.  Transfer to a bowl and set aside.

In the same skillet add the shrimp in a single layer.  Cook, without stirring, until the shrimp are pink on the bottom, about 2 minutes.  Turn the shrimp, add the soy sauce, lemon juice and crushed red pepper and cook until the shrimp are cooked through, about 2 minutes.  Add the veggies back to the pan and heat for an additional 2 minutes.  Serve over rice.

4 servings (382 calories each serving) according to my calculator on loseit.com

Elote - Mexican Corn

One of our favorite taco joints here in KC is called Taco Republic.  It is a casual place that is appropriate for kids (and has kid friendly Mexican food options) but also has gourmet street tacos and sides for those who are more adventurous.  Last time we ate at Taco Republic we got a side of Elote (corn - pronounced ey (as in hey)-low-tay) and it was delicious!  Corn is steamed (or roasted) then tossed with a sauce made with mayo, sour cream, Parmesan cheese and cilantro.  I know it sounds a little strange but it is SO delicious!  I knew I had to find a recipe so I did and here it is!

Elote - Mexican Corn (adapted from iwashyoudry.com)

32 oz. frozen corn 
2 T. mayonnaise (I used canola mayo)
1/4 c. light sour cream (could also use plain yogurt)
1 c. shredded Parmesan cheese
2 t. chili powder
1 1/2 t. salt
1/2 t. pepper
1/2 c. cilantro, chopped
Juice of 2 limes

Steam the corn in the microwave or on the stove top according to the package directions.  While the corn is steaming place the mayonnaise, sour cream, Parmesan cheese, chili powder, salt, pepper, cilantro and lime juice in a large bowl and whisk to combine.  When the corn is done add it to the bowl and toss to combine.  Serve warm.

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

Cheesy Baked Spaghetti Squash

Do you like macaroni and cheese?  Let me rephrase that.  Who doesn't like macaroni and cheese?  I mean pasta cooked in a cheesy sauce?!  It has to be one of the world's tastiest foods.  What if I told you you could have all the flavor of macaroni and cheese with far fewer calories.  Would you believe me?  You should because here it is!  This recipe for cheesy baked spaghetti squash will satisfy all of your cravings for macaroni and cheese and it will also be good to your waistline.  Win!  Enjoy!

Cheesy Baked Spaghetti Squash (adapted from skinnytaste.com)

1 T. unsalted butter

1 T. extra virgin olive oil

1 small yellow onion, diced

1/4 c. all purpose flour

2 c. skim milk

1 c. reduced sodium chicken broth (or vegetable broth)

2 t. salt

1 t. pepper

8 oz. reduced fat sharp cheddar cheese

4 c. cooked spaghetti squash - about 2 small spaghetti squash (I made mine in the crockpot)

6 oz. baby spinach

2 T. grated Parmesan cheese

Preheat the oven to 375.  Spray an 8X11" pan with cooking spray and set aside.  Heat the butter and oil in a large sauce pan over medium heat.  Add the onions and cook about 2 minutes.  Stir in the flour, reduce the heat to low and cook, stirring continually for 1-2 minutes.  Add the milk and and chicken broth and continue whisking, raising the heat to medium high until it comes to a boil and begins to thicken.  Season with salt and pepper.  Once thick, remove from the heat and add the cheddar cheese and mix until the cheese is melted.  Add the cooked squash and spinach and taste for seasoning, adding more salt and pepper if needed.  Pour the squash mixture into the prepared pan and top with the Parmesan cheese.  Bake until bubbly and golden brown, about 25-30 minutes.  Let sit for 5-10 minutes before serving.

10 side dish servings (150 calories each serving) according to my calculator on loseit.com

Honey Chicken

Last November my whole family took a trip to Walt Disney World, courtesy of my sweet mom.  She is a dear lady.  While we were there we had the opportunity to visit all four of the theme parks and enjoyed a really great time together as a family.  One of my favorite stops (as far as eating is concerned) was Yak and Yeti (hilarious, I know) at Animal Kingdom.  I had the most amazing honey chicken there!  In fact, my mouth is watering right now as I type this!  When I got home I knew I had to find a recipe to make at home so I did!  Now, my version is not fried like the deliciousness I had at Animal Kingdom but it is a healthier version of what I had there and one I'm not ashamed to make again and again.  I hope you like it too!

Honey Chicken (adapted from heartmindandseoul.com)

2 lb. boneless, skinless chicken breasts cut into bite sized pieces
1/4 c. cornstarch
1 1/2 t. salt
1 T. extra virgin olive oil
1 t. dried ginger
4 cloves garlic, minced
1/4 c. honey
1 t. rice wine vinegar (can also use apple cider vinegar)
1/4 c. water or chicken broth

Place the chicken in a medium bowl and toss to coat with the cornstarch and 1/2 t. salt.  In a large skillet heat the olive oil over medium high heat.  Add the coated chicken and saute until the chicken is cooked through and lightly browned.  While the chicken is cooking add the ginger, garlic, salt, honey, vinegar and water or chicken broth to a medium bowl and whisk to combine.  Once the chicken is cooked add the sauce to the skillet and stir to coat.  Allow the sauce to reduce and thicken for 3-4 minutes then serve the chicken over rice (I used white rice.)  If you want a side dish try my Chinese Style Snow Pea and Carrot Saute!

6 servings (260 calories, not including rice) according to my calculator on loseit.com

Chicken, Bacon and Artichoke Pasta with Creamy Garlic Sauce

You guys.  I think I've found my favorite pasta recipe (to date) EVER!  This recipe is so creamy and delicious that you will be begging for more and, the good news is, you can have more because this recipe makes a TON of pasta!  I mean, what's not to like?  Chicken, bacon, artichokes, sun dried tomatoes, all smothered in a creamy garlic sauce.  Can I get an amen?  Yes, indeed!

Chicken Bacon and Artichoke Pasta with Creamy Garlic Sauce (adapted from iowagirleats.com)

For the pasta:


16 oz. dry penne
4 slices bacon, chopped
1 lb. boneless, skinless chicken breast, diced into bite sized pieces
Salt and pepper
1 (15 oz.) can quartered artichoke hearts, drained and chopped
1/4 c. julienned sun dried tomatoes (not in oil)
5 oz. fresh baby spinach

For the creamy garlic sauce:

2 T. extra virgin olive oil
2 T. unsalted butter
4 cloves garlic, minced
1/4 c. all purpose flour
1 1/2 c. skim milk
1 1/2 c. low sodium chicken broth
Salt and pepper
3/4 c. grated Parmesan cheese
2 t. Italian seasoning
1 t. garlic powder

For the pasta:

Cook the pasta in a large pot of salted, boiling water according to the package directions.  Drain and set aside.  Cook the bacon in a large skillet over medium heat until crisp.  Remove to a paper towel lined plate and then discard all but one teaspoon of the bacon grease.  Add the chicken to the skillet then season with salt and pepper and saute until no longer pink.  Add the artichoke hearts and sun dried tomatoes then saute until warmed through, about 3-4 minutes.  Add the spinach, tossing with tongs until wilted, about 1-2 minutes.  

For the creamy garlic sauce:

Meanwhile, in a saucepan place the olive oil and butter and allow the butter to melt over medium heat. Add the garlic and saute for 30 seconds.  Sprinkle in the flour and whisk until smooth and cook for 1 minute.  Slowly stream in the milk and chicken broth, whisking to avoid lumps.  Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes.  Remove from the heat then stir in Parmesan cheese, Italian seasoning and garlic powder.  Combine the pasta, chicken mixture, sauce and bacon and serve!

6 servings (609 calories each serving) according to my calculator on loseit.com

Coconut Curry Chicken

Our next stop for chicken week takes us to Curryville.  Apparently, this can be found at the corner of Dork Lane and Cheesy Way.  Ahem.  Anyway, I love all things curry and I am always looking for another recipe to try.  This one is unique because you make the sauce in the food processor (what?!) and there is minimal chopping because that handy dandy machine does most of the work.  Now, you don't get out of all the work - you still have to chop up the chicken and carrots but trust me, you want to make this dish.  I served this over jasmine rice because that's what I had on hand but you could serve it over basmati or brown rice too!  Enjoy!

Coconut Curry Chicken (adapted from sweettreatsmore.com)

2 lb. boneless, skinless chicken breast cut into bite sized pieced
5 large carrots, peeled and sliced into coins
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 large bell pepper, seeded and roughly chopped
1 (6 oz.) can low sodium tomato paste
1 (14 oz.) can light coconut milk
1 1/2 t. salt
1 T. curry powder
1 T. garam masala (garam masala is usually a blend of black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods.  It is delicious and, while there really is no substitute, you <could> use curry powder in it's place, however, the flavor will not be exactly the same.  I have seen this in the spice aisle and also in the Asian section of my grocery store.)
1 t. crushed red pepper

Spray a 6 qt. slow cooker with cooking spray and add the chicken and carrots to the crock.  In a food processor place the onion, garlic, bell pepper, tomato paste, coconut milk, salt, curry powder, garam masala and crushed red pepper.  Cover and process until you have a smooth sauce, scraping down the sides as needed.

Pour the sauce over the chicken and carrots, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours.  Serve with rice, if desired.

6 servings (282 calories each serving, excluding rice) according to my calculator on loseit.com

Herb Roasted Chicken with Tomatoes

I know I post a lot of crock pot recipes on Shel's Kitchen, I really do.  I just can't help myself because it's so darn convenient!  Plus, there's the added bonus of not heating your kitchen in the summer and comfort food in the winter.  If you don't use your crock pot in the summer I encourage you to try it!  This is one of my all time favorite recipes because it is so easy and tasty.  The key here is smoked paprika.  It really makes a difference in the flavor of the chicken in a way that regular paprika cannot achieve.  Smoked paprika is readily available in the supermarket now - pick up a bottle and try this recipe.  You won't be disappointed!

Herb Roasted Chicken with Tomatoes (adapted from crockpot365.blogspot.com)

1 1/2 t. sea salt

1 t. black pepper

2 t. herbes de Provence (can also use Italian seasoning)

1 t. smoked paprika

8 chicken thighs, bone in, skin off

8 roma tomatoes

1/2 c. chicken broth

Spray a 6 quart slow cooker with cooking spray.  In a small bowl, combine dry spices and set aside. Place chicken pieces in the crock pot and sprinkle spices on top.  Place tomatoes on top of chicken and pour in chicken broth.  Cover and cook on high for 2-4 hours or on low for 4-6 hours.  Serve over brown rice, if desired.

4 servings (269 calories each serving, excluding rice) according to my calculator on loseit.com

Slow Cooker General Tso's Chicken

I think we've pretty much established my love of Chinese food here on Shel's Kitchen.  I just love the flavor combos.  Salty soy, sweet honey or brown sugar and the added spiciness of some crushed red pepper flakes.  This dish has all of those things!  To top it off, you can make this dish in my favorite kitchen tool, the crock pot!!!  I added bell peppers to this to add a veggie factor but you can just make it with the chicken and sauce and serve a veggie on the side if you want.  I'm all about one pot wonders most days!  Serve over white or brown rice for a complete meal.  Enjoy!

Slow Cooker General Tso's Chicken (adapted from getcrocked.com)

3 lb. boneless, skinless chicken breasts, cut into bite sized cubes
2 T. cornstarch
3 bell peppers, cut into bite sized pieces (I used red, yellow and green)
1/2 c. water
6 T. hoisin sauce
1/4 c. low sodium soy sauce
1/2 c. brown sugar
6 T. ketchup
1/2 t. dried ginger
1 t. crushed red pepper
1/4 c. green onions, sliced

In a 6 quart slow cooker that has been sprayed with cooking spray place the chicken and cornstarch.  Toss to combine making sure each piece of chicken is coated in cornstarch.  Add the bell peppers on top of the chicken.  In a medium bowl whisk together the water, hoisin sauce, soy sauce, brown sugar, ketchup, dried ginger and crushed red pepper.  Pour the sauce over the chicken and vegetables and stir all to combine.  Cover and cook on high for 2-4 hours or on low for 4-6 hours.  Just before serving stir in the green onions.  Serve over white or brown rice, if desired.

8 servings (317 calories each serving, not including rice) according to my calculator on loseit.com

Slow Cooker Parmesan Honey Pork Roast

I think it's time that I write a song about my slow cooker.  Or maybe I should write a poem.  I do love her so much and that's what people do when they love someone, right?  Did I just refer to my slow cooker as a person?  Yes, yes I did.  Maybe I need some help.  Nope, my slow cooker is all I need.  And it's all you need to make this tasty pork roast too!  Your slow cooker, a pork roast, a few other ingredients and a lot of love.  Love is really the key to making tasty food anyway.  Gosh, I'm rather sappy today.  Maybe it's the honey in this dish.  

Slow Cooker Parmesan Honey Pork Roast (adapted from sixsistersstuff.com)

1 (3 lb.) pork loin roast
1 t. salt
1 t. garlic powder
2 T. dried basil
1/3 c. honey
3 T. low sodium soy sauce
2/3 c. grated Parmesan cheese
1/4 c. water

Place the pork roast in a 4 qt. slow cooker that has been sprayed with cooking spray.  In a medium bowl whisk together the remaining ingredients and pour over the pork.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Slice or shred (your choice, I shredded) and serve!  I served this with Parmesan and Swiss Roasted Cauliflower.

6 servings (397 calories each serving) according to my calculator on loseit.com

Chinese Style Snow Pea and Carrot Saute

This is a great, quick little side dish to go with any Chinese dish you are cooking up.  I made it to go with honey chicken (recipe coming next week!) and it really rounded out the meal.  You could double this or add more veggies to your liking and have a vegetarian stir fry as well!  Just serve over some rice and boom, dinner is done!

Chinese Style Snow Pea and Carrot Saute

1 T. extra virgin olive oil
2 cloves garlic, minced
2 carrots, shredded
1 lb. snow peas, ends trimmed
1 T. hoisin sauce
1 T. low sodium soy sauce
1/2 t. crushed red pepper

In a medium skillet, heat the olive oil over medium high heat.  Add the garlic, carrots and snow peas and stir fry for 2-3 minutes.  Add the hoisin sauce, soy sauce and crushed red pepper and stir to combine.  Allow the sauce to heat for 1-2 minutes and serve!

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

Filet of Beef Au Poivre

We're putting on our fancy pants today.  In the form of beef.  And cognac.  The French really know how to do it.  Filet mignon crusted with black pepper then served with a shallot, beef broth and cognac sauce?  Yes, please and thank you!  This might be my favorite steak recipe of all time second only to this little gem (which you should totally make too, although probably not in the same week!)  The beauty of this recipe is, if you are not a griller, you can make this beefy, steaky perfection inside, and impress your friends.  I made this for dinner on father's day and my husband was a happy, happy daddy.  Of course, he had just taken a nap in the hammock out back so that may have had something to do with it too.  Maybe not, he does LOVE his steak!  I served this with Parmesan and Swiss Roasted Cauliflower and we had a restaurant meal right in our own home!  Enjoy!

Filet of Beef Au Poivre (adapted from foodnetwork.com)

4 (6 oz.) filet mignon steaks, 1 1/4" thick
Salt
1 1/2 T. coarsely ground black pepper
3 T. unsalted butter, divided
1 T. extra virgin olive oil
3/4 c. minced shallots (about 3 to 4 shallots)
3/4 c. low sodium beef broth
1/4 c. cognac or brandy 

Bring the filets to room temperature by letting them sit out on a cutting board for 30-45 minutes.  Pat them dry with paper towels then sprinkle with salt and press the black pepper evenly on both sides.  

Heat 1 1/2 T. of the butter and olive oil in a large skillet over medium high heat until almost smoking.  Place the steaks in the pan and lower the heat to medium.  Saute the steaks for 4 minutes on one side and 3 minutes on the other side for medium rare.  Remove the steaks to a serving platter and cover tightly with aluminum foil. 

Meanwhile, add the shallots to the same pan and cook over medium heat for 2 minutes.  Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.  Add the cognac and cook for 2 more minutes.  Turn off the heat and add the remaining 1 1/2 T. butter and 1/2 t. salt.  Uncover the steaks, pour the sauce over the top and serve!

4 servings (546 calories each serving) according to my calculator on loseit.com

Chicken Tamale Bake

As you know I am a fan of Mexican casseroles and not so much rolling individual enchiladas or burritos (although I have been known to do it from time to time!)  One of the most popular recipes on the blog so far has been this enchilada casserole and you might remember this carnitas tamale pie from back in May of this year.  Well, this recipe (yes, this one right here) will remind you of both of them mixed together.  Ground chicken (or you could use turkey or even lean beef) is sauteed with Mexican spices and then poured on top of a tamale crust (made with corn muffin mix!) then topped with cheese and baked to ooey gooey perfection!  It is so good, easy and good for you!  I hope you enjoy!

Chicken Tamale Bake (adapted from bunsinmyoven.com)

8 oz. low fat colby/jack cheese, shredded, divided
1/3 c. skim milk
1 large egg
2 t. cumin, divided
1/8 t. crushed red pepper
1 (14 3/4 oz.) can cream style corn
1 (8 1/2 oz.) box Jiffy corn muffin mix
1 (4 oz.) can chopped green chiles
1 lb. ground chicken (turkey or beef works too)
1 t. salt
1/2 t. pepper
2 t. chili powder
1 t. onion powder
1 t. garlic powder
1 (10 oz.) can red enchilada sauce (or make your own)

Preheat the oven to 400.  Spray a 9X13 baking dish with cooking spray and set aside.  In a large bowl combine 2 oz. of the cheese, the milk, egg, 1 t. cumin, crushed red pepper, corn, muffin mix and green chiles.  Stir until combined.  Pour into the prepared pan and bake for 15 minutes or until just set.  

While the cornbread is baking, cook the ground chicken in a skillet over medium heat, stirring to break up the meat into small bits.  Season the meat with the salt, pepper, chili powder, onion powder, garlic powder and the remaining 1 t. cumin.  

Remove the cornbread from the oven and pierce all over with a fork.  Pour the enchilada sauce over the cornbread.  Top with the chicken and the remaining cheese.  Return to the oven for an additional 15 minutes.  Let sit for 5-10 minutes before serving.  I served this with a side of black beans but a salad would be great too!

8 servings (318 calories each serving) according to my calculator on loseit.com

Parmesan and Swiss Roasted Cauliflower

This roasted cauliflower is the perfect side dish for, well, anything you want to pair it with.  I have made it a couple of different times.  The first time I made it I served it with steak on father's day and the second time I served it with a pork roast (new recipe coming soon!)  It is very easy to put together and full of flavor.  Enjoy!

Parmesan and Swiss Roasted Cauliflower (adapted from leslieblythemiller.wordpress.com)

1 large head cauliflower

1 T. extra virgin olive oil

Salt and pepper

1/2 c. grated Parmesan cheese

1/2 c. grated swiss cheese

Preheat the oven to 375.  Line a baking sheet with foil and spray with cooking spray.  Cut the cauliflower into bite sized florets and place them on the prepared baking sheet.  Drizzle the olive oil on top and season with salt and pepper.  Toss to combine.  Place in the preheated oven and roast for 30 minutes, tossing once during cooking.  Remove the pan from the oven, sprinkle the cheeses evenly on top of the cauliflower and return the pan to the oven for 5 minutes until the cheese is melted, bubbly and starting to brown.  Serve immediately.

4 servings (165 calories each serving) according to my calculator on loseit.com

Loaded Oatmeal Blondies

If you are looking for the perfect dessert to take to your 4th of July bbq look no further!  These blondies are great because they are packed with oats and you can add whatever you want to them.  I used butterscotch chips, semi sweet chocolate chips, peanut butter chips and M&Ms but you could also use coconut, toffee or dark chocolate chips!  Heck, divide the batter in half and make half of them kid friendly with M&Ms and the other half more grown up with coconut and dark chocolate chips!  Just bake each half in and 8X8 pan instead of one big 9X13 pan.  I might try that next time.  Enjoy!

Loaded Oatmeal Blondies (adapted from crazyforcrust.com)

1/2 c. unsalted butter, softened
1 1/4 c. brown sugar, packed
1 large egg
1 t. vanilla extract
1/2 t. salt
1/2 t. baking soda
1 t. cinnamon
1 c. white whole wheat flour (can also use all purpose)
1 1/2 c. old fashioned oats
2 c. of mix-ins (chocolate chips, butterscotch chips, peanut butter chips, toffee pieces, coconut, M&Ms, etc.)

Preheat the oven to 350.  Spray a 9X13 pan with cooking spray and set aside.  

In a large bowl cream the butter and brown sugar with a mixer until smooth and well combined.  Add egg and vanilla and beat until combined.  Mix in salt, baking soda and cinnamon.  Add flour and mix until combined.  Stir in oats and mix-ins and stir until combined.  

Press into the prepared pan (spread evenly with your hands or a rubber spatula) and bake for 25 minutes.  Cool completely before cutting.

24 servings (193 calories each serving) according to my calculator on loseit.com

Sweet and Smoky Ribs

Last week I handed my 9 year old the latest issue of Everyday with Rachael Ray and said "pick anything you want and I'll make it."  I was not surprised when he brought it back to me in a few minutes and said "here mom, I want ribs."  This kids LOVES his ribs.  Almost every time we go to a barbecue restaurant (which is a lot, this is Kansas City, folks!) he orders ribs.  The good news for me was, one of our local grocery stores had a special on baby back ribs - buy one, get one free!  I hustled on over there and picked up a couple of racks of ribs on Saturday!  It was perfect because we had dinner plans with friends on Monday so I decided to make them then.  The problem is, I'm no griller or smoker.  The grill is my husband's department and smoking meat is quite the revered art form around Kansas City, so teaching myself those methods would take way too much time, not to mention it would probably send my husband into some kind of cooking identity crisis. Baking was out of the question; no one wants their oven on for hours when it's 90 degrees outside.  What to do, what to do...CROCK POT!  I know you're shocked.  I modified the rub to include smoked Spanish paprika, added a little bit of liquid smoke to the mix and voila!  Ribs that (almost) taste grilled/smoked over wood chips.  I let them cook on low all day with the rub on them and let people add sauce at serving time because we like our ribs dry at my house.  If you want to add sauce, feel free but wait until the last hour of cooking or so, though, so the sugars in the sauce don't burn as the ribs cook all day.  This would be a fabulous recipe for your 4th of July cookout if you want a shortcut on everything but flavor!  

 I served this with Blue Cheese Coleslaw, Cheesy Corn and Jack Stack Baked Beans.  Enjoy!

  
Sweet and Smoky Ribs (adapted from Every Day with Rachael Ray, July/August 2014)

For the rub:

2 T. salt
1/4 c. smoked Spanish paprika
2 T. chili powder
2 T. garlic powder
2 T. cumin
2 T. sugar
1 T. cayenne pepper
1 T. black pepper
1 T. dry mustard

For the ribs:

2 racks (about 5 lb.) baby back ribs
1 T. liquid smoke (I like mesquite or hickory)
1/4 c. water
BBQ sauce for serving, if desired

For the rub:

Combine all ingredients in a medium bowl and stir well to combine.  This can me made in advance if desired.

For the ribs:

Cut the ribs in half with a sharp knife then stick them in a 6 qt. slow cooker to make sure they all fit and the lid fits tightly.  Now take them out of the slow cooker and rub them down with the spice rub, using all of the rub.  Place the ribs back in the slow cooker and pour in the liquid smoke and water.  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Serve with bbq sauce if desired.

Makes about 14 servings (2 ribs each at 252 calories each serving) according to my calculator on loseit.com