Overnight Apple Oatmeal

I'm sure you didn't think you would get out of apple week without a crock pot recipe (or two.)  Well, you were correct.  Now, I've always wanted to like oatmeal, I really have.  The problem I have is, it never has enough flavor nor is it sweet enough (I know, if it's too sweet it sorta defeats the purpose of oatmeal being healthy!)  Yes, I get it.  My husband, however, went through a phase where he ate apple cinnamon oatmeal for breakfast every dad blamed morning.  He's now in a fried egg with hot sauce and banana regimen, but I digress.  Anyway, since I am always wanting to like oatmeal I give a new recipe a try every once in a while and this one did not disappoint!  Plenty of cinnamon (have I mentioned my love of cinnamon?  I even use cinnamon toothpaste.  Again, I digress) and enough brown sugar (my fave) to make it sweet but not so as you feel bad about the oatmeal you just ate being loaded with sugar.  AND, it cooks all night in the crock pot so breakfast is ready when you wake up and your house smells amazing!  Oatmeal for the win!

Overnight Apple Oatmeal (adapted from 365ishpins.com)

2 T. unsalted butter, cut into pieces
4 medium apples, peeled, cores removed and diced
2 T. cinnamon 
3/4 c. brown sugar
2 c. old fashioned oats (not instant)
3 c. water
1 c. fat free half and half (use any milk you have on hand or even use water for all 4 cups of the liquid!)

Spray a 4 qt. crock pot with cooking spray then sprinkle the butter pieces all over the bottom.  Cover the butter with the diced apples.  Sprinkle the cinnamon on top of the apples then sprinkle the brown sugar on top of that.  Cover with the oats then add the water and half and half.  Do not stir!  Cover and cook on low for 8-10 hours.  Remove the lid and stir to combine.  Serve!

6 servings (335 calories each serving) according to my calculator on loseit.com 

Mixed Greens with Apple, Blue Cheese and Walnuts

If you are looking for a super simple salad to compliment any fall dinner look no further!  I made this salad for dinner last week and I had all the ingredients already on hand!  That's the awesome thing about salad, you can throw anything you have in a bowl and it will be delicious.  Well, within reason. If you don't have mixed greens, use romaine!  If you don't have blue cheese, use feta!  If you don't have walnuts, use pecans!  You get the idea.  Enjoy!

Mixed Greens with Apple, Blue Cheese and Walnuts (Shelly Redmond)

5 oz. baby mixed greens

1 medium apple, diced

1 oz. crumbled blue cheese

1/4 c. walnuts, toasted

1 T. apple cider vinegar

1 T. extra virgin olive oil

1/2 t. salt

1/4 t. pepper

Place the mixed greens, apple, blue cheese and walnuts in a large bowl and set aside.  In a small container with a tight fitting lid combine the apple cider vinegar, olive oil, salt and pepper.  Cover and shake to combine.  Pour the dressing over the salad and toss well.

4 servings (120 calories each serving) according to my calculator on loseit.com

Apple Chicken Salad

My dear friend, Crystal, made me this chicken salad for lunch when I went to her house one day.  While this is super simple to make the key here is cumin.  I had never had cumin in my chicken salad and it added an awesome warmth and spice that works just perfectly with the chicken and apples.  I added celery to my salad for additional crunch as well.  I served this salad in wraps but you could eat it as is or serve in lettuce cups!  Enjoy!

Apple Chicken Salad (courtesy of my friend Crystal)

1 lb. boneless, skinless chicken breast
1 1/2 t. salt, divided
3/4 t. pepper, divided
3 medium apples, diced
3 stalks celery, diced
3 hard boiled eggs, diced
1/2 c. mayonnaise (I used mayo with olive oil)
1 t. cumin

Preheat the oven to 375.  Spray a small baking sheet with cooking spray and place the chicken on the baking sheet.  Spray the top of the chicken breasts with cooking spray then season with 1/2 t. salt and 1/4 t. pepper.  Bake for 35-40 minutes.  Remove the chicken from the oven and allow to cool before assembling the salad.

When the chicken is cool, dice it into bite sized pieces and place it in a medium bowl.  Add the remaining 1 t. salt, 1/2 t. pepper, diced apples, diced celery, diced eggs, mayonnaise and cumin.  Toss to combine.

6 servings (233 calories each serving) according to my calculator on lose it.com

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Today it's another installment of "things I like to have in my fridge so I eat a decent lunch." This salad contains many things I love; peppery arugula, beans, which have great bite and protein (an essential ingredient to staying full all afternoon), chewy and sweet sun dried tomatoes and salty Parmesan cheese!  It really is the perfect salad and will keep you full until dinner time!  I like to put the salad and dressing in four separate containers so I can just pull one serving out at a time but feel free to make it in one big bowl for a side dish and enjoy it for dinner too!  Enjoy!

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes (adapted from skinnytaste.com)

6 oz. penne pasta, cooked according to package directions
1/4 c. sun dried tomatoes, chopped
1 (15 oz.) can garbonzo beans, drained and rinsed
4 T. Parmesan cheese, shredded
5 oz. baby arugula
2 T. extra virgin olive oil
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper

If you are making this for individual lunches you will need 4 medium sized containers. Place 1/4 of the penne, sun dried tomatoes, beans and cheese in each of the four containers then top each with 1/4 of the arugula (this will keep the arugula from getting soggy.)  In 4 smaller containers with tight fitting lids place 1 1/2 t. each of olive oil and vinegar then season each with the salt and pepper.  Cover and shake to combine. When you are ready to eat toss one container of dressing with one container of salad. 

If you are making a big salad just put the penne, sun dried tomatoes, garbonzo beans and Parmesan in a large bowl and set aside.  In a small container with a tight fitting lid combine the olive oil, vinegar, salt and pepper.  Cover and shake to combine.  Pour the salad over the dressing, toss and serve!

4 main dish servings (371 calories each serving) according to my calculator on loseit.com

Quinoa Pizza Cups

We love pizza around these parts.  The problem is, it's not such a healthy choice and when I eat pizza, well, let's just say it's hard to stop!  Problem solved with these little cuties I have for you today!  These quinoa pizza cups have all the flavor of pizza, are filling and are easily adaptable to whatever kind of pizza your family likes!  I chose to make mine with turkey pepperoni and cheese this time but my husband and I were imagining all kinds of possibilities!  For instance, sausage with roasted red pepper or veggie or Canadian bacon and sauerkraut (yes, you read that right!  Don't knock it until you try it!)  The best thing about this version is each individual cup is only 95 calories!  I ate three of these for dinner with a salad and came in under 500 calories!  That NEVER happens with pizza.  High five!   Serve with your favorite jarred marinara for dipping.  Enjoy!

Quinoa Pizza Cups (adapted from backonpointe.tumblr.com)

1 c. quinoa, cooked according to package directions and cooled
1 T. extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 t. dried basil
1/2 t. dried oregano
1 t. paprika
1/2 t. salt
1/4 t. pepper
2 large eggs
1 c. shredded cheese of your choice
5 oz. turkey pepperoni, diced
Jarred marinara, heated (for serving)

Preheat the oven to 350.  In a large bowl place the cooked quinoa and set aside.  Heat the extra virgin olive oil in a small skillet over medium heat and add the onion.  Saute the onion for 8-10 minutes or until softened.  Add the garlic, basil, oregano, paprika, salt and pepper and stir to combine.  Remove the onion mixture from the heat and allow to cool slightly.  Add the onion mixture to the bowl with the quinoa along with the eggs, cheese and pepperoni.  Stir to combine.  Spray 18 regular sized muffin cups with cooking spray and divide the quinoa mixture evenly among the cups.  Press down gently on each one to make sure they are compact.  Bake for 20 minutes.  Allow to sit for 5 minutes before removing them from the pan or they will fall apart.  Warm up the marinara sauce while the cups are in the oven!

18 cups (95 calories each) according to my calculator on loseit.com

Egg Roll In A Bowl

Do you ever want the flavor of an egg roll without all the fried-ness of the actual egg roll?  Not very often?  Yeah, me either.  BUT!  When you do, this is a great alternative.  All the flavors of a traditional egg roll with ground turkey (you could also use pork but I was trying to keep it leaner here), cabbage, crunchy water chestnuts and salty soy sauce.  Served over brown rice this truly is a tasty (and egg roll-y tasting) alternative when the angel is sitting on your shoulder.  Harness the angel.  She is your food friend.  And your thighs' friend too.  Enjoy!

Egg Roll In A Bowl (adapted from mostlyhomemademom.com)

1 (19.2 oz.) package ground turkey (I used 93% lean)
1 (1 lb.) bag shredded coleslaw mix
1 (8 oz.) can sliced water chestnuts, drained
5 cloves garlic, minced
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. low sodium soy sauce (plus extra for serving if desired)
1 t. dried ginger
1/2 t. crushed red pepper
2 c. instant brown rice, cooked according to package directions (for serving)
4 green onions, sliced

In a large skillet over medium high heat cook the turkey until lightly browned and broken up into small pieces, about 8-10 minutes.  Add the coleslaw, water chestnuts, garlic and bean sprouts and continue sautéing for an additional 5-10 minutes until the coleslaw starts to break down a little bit.  In a small bowl whisk the soy sauce, ginger and red pepper together and add to the turkey mixture.  Continue cooking for an additional 5 minutes then serve over rice with additional soy sauce if desired.  Garnish with green onions.

4 servings (474 calories each serving) according to my calculator on loseit.com

Southwestern Chopped Salad with Cilantro Dressing

I love to make salads for lunch and just keep them in the fridge.  When I do, I make much better lunch choices.  When I don't I'm grabbing cheese, crackers, a banana or a protein bar (or some combination of the above) which are not necessarily bad choices but they don't fill you up and you end up eating way more than you intended/need to eat!  Does anybody but me have this problem??  So here's my next lunchtime solution.  It's a Tex Mex style salad with only veggies (but beans for protein so you stay full) and a delicious and fresh cilantro lime vinaigrette (heavy on the lime and cilantro, easy on the olive oil.)  I put this salad in 4 separate containers with the veggies on the bottom and the lettuce on top so the lettuce would not wilt under the weight of the veggies and then divided the dressing among 4 smaller containers and voila!  Lunch.  No thinking.  Just eating.  

Southwestern Chopped Salad with Cilantro Dressing (adapted from thegardengrazer.com)

For the salad:

1 (15 oz.) can black beans, drained and rinsed
1 large red bell pepper, chopped
1 pint cherry tomatoes, halved (quartered if larger)
2 c. frozen corn, thawed
5 green onions, sliced
4 romaine hearts, chopped into bite sized pieces
1/2 c. shredded cheese (cheddar, co/jack, mozzarella, whatever)

For the dressing:

1 c. loosely packed cilantro, stems removed 
1/2 c. plain Greek yogurt
6 T. freshly squeezed lime juice
2 small cloves garlic
2 T. extra virgin olive oil
1 t. salt
1/2 t. cumin
1/2 t. pepper

For the salad:

In each of 4 (4 c.) "to go" containers place 1/4 of the black beans, red pepper, tomatoes, corn and green onions.  Place the chopped romaine lettuce on top and then add 2T. of shredded cheese to each container.  Put the lids on and store in the fridge until ready to eat.

For the dressing:

Place all ingredients in the food processor and blend until smooth.  Separate the dressing into 4 small containers so it's ready to go when you are!

Of course, alternatively, you can serve this as a side salad in a large bowl.  Just place all the salad ingredients in a large bowl and toss with the vinaigrette!  It would probably serve 6-8 as a side.

4 main dish servings (356 calories each serving) according to my calculator on loseit.com

Roasted Potato Salad

I love potato salad but I get frustrated when I boil potatoes, add all the stuff and then the potatoes fall apart!  I want chunks of potatoes, people!  If you feel the same way, here's the solution:  roast the potatoes!!!  Roasted potatoes get crispy and brown and when you add the other ingredients and toss they don't fall apart!  Feel free to try it with any potato salad recipe you have but here's the recipe I used. 

Roasted Potato Salad (adapted from myrecipes.com)

2 lb. red potatoes, cut into bite sized chunks

2 T. extra virgin olive oil, divided

4 garlic cloves, minced

1/2 t. dried thyme

3/4 t. salt, divided

3/4 t. pepper, divided

1 1/2 T. white wine vinegar

2 T. minced shallot

2 t. Dijon mustard

2 T. fresh parsley, chopped

Preheat the oven to 400.  Spray a large baking sheet with cooking spray and set aside.  In a large bowl place the potatoes, 1 T. olive oil, garlic, thyme, 1/2 t. salt and 1/2 t. pepper and toss to combine.  Arrange the potatoes in a single layer on the prepared baking sheet and bake for 30-40 minutes, tossing after 20 minutes.  You want the potatoes to be a little browned and crispy.  

Combine the remaining 1 T. olive oil, remaining 1/4 t. salt, remaining 1/4 t. pepper, vinegar, shallot, mustard and parsley in a small bowl and whisk to combine.  When the potatoes are cooked, drizzle the dressing over the top and toss gently to combine.  Serve hot or at room temperature.

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

Apricot Rosemary Chicken Thighs

I know.  I posted a slow cooker recipe yesterday.  I know.  However, that was beef and this is chicken and that was then and this is now!  Plus, you'll be glad you made this recipe which contains only six ingredients INCLUDING salt and pepper.  Yes, I know I posted a slow cooker recipe yesterday but this sweet, savory chicken will make that all okay.  I promise.

Apricot Rosemary Chicken Thighs (adapted from Cooking Light, September 2014)

1/3 c. apricot preserves
1 1/2 T. white wine vinegar
1 t. dried rosemary
1 t. salt
1/2 t. pepper

8 bone in, skin off chicken thighs

In a small bowl place the apricot preserves, vinegar, rosemary, salt and pepper.  Microwave on high for 1 minute then whisk to combine.  Place the chicken thighs in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray and spread the preserve mixture evenly over each chicken thigh.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  I served this with Roasted Almond Couscous!

4 servings (284 calories each serving) according to my calculator on loseit.com

Coconut Beef

Today it's another slow cooker adventure for your eating pleasure!  Now, if you're not sure you're a fan of curry but have always wanted to try it, this is the recipe to try.  The curry flavor is very mild (see, it's not even in the recipe NAME!) and the coconut milk gives this an exotic flavor without being overpowering!  Serve over basmati rice and you will be happy, happy!

Coconut Beef (adapted from crockpot365.blogspot.com)

2 lb. beef stew meat
1 large yellow onion, thinly sliced
1 (15 oz.) can light coconut milk
Juice of 1 lime
2 cloves garlic, chopped
2 t. brown sugar
1 t. curry powder
1/2 t. coriander
1 t. cumin
1 t. crushed red pepper
1 t. ground ginger
1 t. salt
1 1/2 c. basmati rice, cooked according to package directions for serving

Place all ingredients (except rice) in a 4 or 6 qt. slow cooker and stir well to combine.  Cover and cook on low for 6-8 hours or on high for 4-6 hours until the beef is very tender.  Serve over rice!

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

Chicken Enchilada Pasta

Is it possible for pasta to change your life?  I'm pretty sure mine changed when I tasted this pasta.  Now, we're all familiar with my love for Mexican food but do we know of my love for pasta?  Yes, I think that's well documented too.  What happens when my love for Mexican food and my love for pasta combine?  My culinary brain explodes, that's what!!!!!  This pasta tastes EXACTLY like chicken enchiladas but......PASTA!  I can't even explain the goodness.  You need to make this soon!

Chicken Enchilada Pasta (adapted from therecipecritic.com)

1 lb. penne pasta

1 T. olive oil

1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

2 garlic cloves, minced

1 medium yellow onion, thinly sliced

1 red pepper, sliced

1 (4 oz.) can diced green chiles

1/2 t. salt

2 t. chili powder

1 t. cumin

1 (19 oz.) can red enchilada sauce

2/3 c. salsa (I used Herdez)

1 c. shredded colby/jack cheese

1/2 c. light sour cream

Toppings:

Sliced green onion

1 (2.25 oz.) can sliced black olives, drained

2 roma tomatoes, diced

Cook the pasta according to package directions.  Drain, pour back in the pot you cooked it in and set aside.  Meanwhile, heat the oil in a large skillet over medium high heat.  Add the diced chicken and cook, stirring occasionally, for about 5 minutes.  Add the garlic, onion and red pepper and continue cooking until the chicken is cooked through and the veggies have started to caramelize, about 5-10 minutes more.  

Add the green chiles, salt, chili powder, cumin, enchilada sauce and salsa and heat through, about 5 minutes.  Pour the sauce over the pasta then add the cheese and sour cream and stir to combine.  Put the pasta in individual serving bowls and top with desired toppings (I used green onion, black olives and tomatoes.)

6 servings (574 calories each serving) according to my calculator on lose it.com)

Roasted Almond Couscous

Have you ever had couscous before?  Couscous is a teeny tiny pasta that cooks in about 5 minutes and makes a great side for any dish that has a sauce to be soaked up!  I served this particular couscous with a chicken recipe which I plan to share later this week but it would be great with anything!  You could add roasted or grilled veggies and have a whole meal right there in one bowl!  I hope you enjoy.

Roasted Almond Couscous (adapted from Cooking Light, September 2014)

1 c. low sodium vegetable or chicken broth
1/2 t. salt
1 c. couscous
1/4 c. parsley, chopped
2 T. sliced almonds, toasted

Place the broth and salt in a medium saucepan and bring it to a boil.  Add the couscous, stir to combine, cover and turn the heat off.  Allow the couscous to sit, covered, for 5 minutes.  Fluff the couscous with a fork, stir in the the parsley and almonds and serve!

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

Jalapeno Popper Dip

Some of you may remember this recipe for Smothered Jalapeno Popper Chicken that I posted a while back.  If you have not made it yet you really need to!  Anyway, over Labor day weekend I was trying to think of dip options to take to a friend's house for dinner and I thought about that chicken recipe.  I didn't necessarily want an appetizer with meat in it because we were having smoked brisket (can I get an amen?) for dinner.  So, I did my favorite thing.  I searched the internet!  I came up with this recipe and it was SO good (as evidenced by the picture below which shows a few hands ready to dive back in after I FINALLY got my cell phone picture.  Yes, I know I need to remember my camera!)  Anyway, I served this delectable appetizer with corn chips and Ritz crackers for dipping.  No, this is not a low cal dish.  No, this is not something I make all the time.  Yes, you should absolutely make it for your next football, baseball or basketball (is anyone else as excited about college basketball as me??!!) watch party!  Enjoy!

Jalapeno Popper Dip (adapted from simply-gourmet.com)

6 slices bacon, diced and cooked until crispy
3 (8 oz.) packages light cream cheese, softened
4 jalapenos, seeded and finely diced (use more if you like more heat)
1 1/2 c. shredded co/jack cheese
1/4 c. green onion, sliced
4 T. unsalted butter
1 1/2 oz. pork rinds
4 T. grated Parmesan cheese

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  In a large bowl combine the bacon, cream cheese, jalapenos, shredded cheese and green onions and stir to combine.    Place the mixture in the prepared dish and smooth the top so it's even.

In a small sauce pan melt the butter.  Place the pork rinds, Parmesan cheese and melted butter in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs.  Spread the mixture over the top of the dip in an even layer.  Bake for 20-30 minutes or until bubbly and heated through.

12 servings (205 calories each serving) according to my calculator on loseit.com

Slow Cooker Swiss Steak

It's a bit of a throwback today with this Slow Cooker Swiss Steak.  I remember eating dishes like this growing up so this was very much comfort food to me!  Now, I am not usually a fan of things that have to be partly cooked and then placed in the slow cooker - to me it sort of negates the reason for using the crock pot - quick and easy!  But, this is an exception to that rule!  You need to coat the steaks with flour and brown them, then make the sauce (so it thickens) before putting it in the slow cooker to cook all day and become succulent and fall apart good!  If you don't want to, I get it but the dish won't be the same!  Enjoy!

Slow Cooker Swiss Steak (adapted from bakeatmidnite.com)

1/4 c. flour
1 t. salt, divided
1/2 t. pepper, divided
2 T. extra virgin olive oil, divided 
8 (4 oz.) sirloin steaks (really any inexpensive steak cut would work - you could even use cube steak if you want!)
1 small yellow onion, diced
8 oz. fresh mushrooms, sliced
1 1/2 t. dried thyme
1 1/2 t. paprika
3/4 c. low sodium chicken broth
1/4 c. dry sherry
1/2 c. fat free half and half
2 T. fresh parsley, chopped

Place the flour, 1/2 t. salt and 1/4 t. of pepper in a shallow dish (like a pie plate) and stir to combine.  Dredge the steaks in the flour mixture and place them on a plate.  Heat 1 T. of the oil in a large skillet over medium high heat.  Place four of the steaks in the pan and brown for 2 minutes on one side, flip and brown another 2 minutes on the other side.  Place the steaks in a 4 qt. slow cooker that has been sprayed with cooking spray and repeat with the remaining four steaks.  

Once the steaks are browned add the onion to the pan (there should be enough pan drippings to cook them) and saute, stirring occasionally for about 5 minutes.  Add the mushrooms, thyme, paprika, the remaining 1/2 t. salt and the remaining 1/4 t. pepper and continue cooking for an additional 3-5 minutes or until the mushrooms have started to brown.  Add the chicken broth and sherry, bring it to a boil, turn down to medium low and simmer for a couple of minutes until the sauce begins to thicken.  Pour the sauce over the steaks in the slow cooker.  Cover and cook on high for 2-4 hours or on low for 4-6 hours.  When the steaks are done remove them to a plate and cover with foil.  Turn the slow cooker to low (if you were cooking on high) and add the cream and parsley.  Heat for 10 minutes.  Ladle the gravy over the steaks and serve!  I served this with Cream Cheese Mashed Potatoes!

8 servings (377 calories each serving) according to my calculator on loseit.com

IKEA those are good meatballs! (Swedish Meatballs)

If you live in Kansas City you may have heard the hype......IKEA opens today!!!!!  A Swedish based company famous for their SWEDISH meatballs (and other things like furniture, apparently) is coming to our humble little town.  Well, I grew up eating Swedish meatballs (my dad was part Swedish) so I know how good they are.  Now, I've never had them at IKEA before because I've never been there (what?!) but this is the recipe I use when I make them and, let me tell you, they are the bomb!  You might want to stay away from the overwhelming crowds at IKEA for the first couple of weeks and just make these meatballs at home.  I'm sayin'.

Swedish Meatballs (adapted from foodnetwork.com)

1/2 c. panko breadcrumbs
1/2 c. fat free half and half, divided
3 T. extra virgin olive oil, divided
1 small yellow onion, diced
1 1/4 t. salt, divided
1 lb. ground beef (I used 93% lean)
1 lb. ground pork
1 large egg
1/2 t. black pepper
1/2 t. allspice
1/2 t. ground nutmeg
1/4 c. all purpose flour
3 c. beef broth
12 oz. egg noodles, cooked according to package directions

Place the breadcrumbs and 1/4 c. of the half and half in a large mixing bowl and set aside.  In a large skillet heat 1 T. of the olive oil over medium heat and add the onion and 1/4 t. of the salt.  Saute the onions for 5-7 minutes until soft.  Remove to a small bowl and set aside (you want the onions cool enough to add to the meatball mixture which you will make next so stick the bowl in the freezer while you gather the meatball ingredients if you want.)

To the bowl with the breadcrumbs and half and half add the ground beef, ground pork, egg, black pepper, allspice, nutmeg and remaining 1 t. salt.  Add the onions and mix with your hands until well combined but not over mixed.  You don't want to over mix or the meatballs will be tough!  

Heat the remaining 2 T. olive oil in the same skillet that you cooked the onions in over medium heat.  Make meatballs (I used my medium Pampered Chef scoop so they were even) and shape them so they will be round.  I got about 30 meatballs out of this mixture.  Add the meatballs to the pan and saute until golden brown on all sides, about 7-10 minutes.  Remove the meatballs to a plate using a slotted spoon.

Once the meatballs are cooked, decrease the heat to low and add the flour to the skillet.  Whisk until lightly browned, about 1 minute.  Gradually add the beef stock, whisking constantly until the sauce begins to thicken and is a smooth consistency.  Add the remaining 1/4 c. of half and half and continue cooking until the gravy reaches the desired consistency.  Add the meatballs back to the gravy to warm through and serve the meatballs and gravy over cooked egg noodles.

6 servings (655 calories each serving) according to my calculator on loseit.com

I served this with my Oven Roasted Green Beans!

Enchilada Rice

Here's an awesome, easy new side dish recipe for your taco night that will be ready in about 20 minutes AND be full of flavor!  Just add some enchilada sauce to the rice as it cooks and it will make a world of difference in the flavor!  Finish with some chopped green chiles and cilantro and your taco night side is complete!

Enchilada Rice (adapted from tasteandtellblog.com)

1 T. extra virgin olive oil
1 small yellow onion, diced
1 (10 oz.) can red enchilada sauce
1 1/4 c. water
1 c. white rice
1 t. salt
1 (4 1/2 oz. can) chopped green chiles
2 T. cilantro, chopped

Place the olive oil in a medium saucepan over medium heat and add the onion.  Saute the onion for 5-7 minutes or until soft.  Add the enchilada sauce, water, rice and salt.  Bring the mixture to a boil then cover and reduce the heat to medium low.  Simmer for 15-20 minutes until the rice is tender and has soaked up all the liquid.  Add the chopped green chiles and cilantro and serve!

6 servings (151 calories each serving) according to my calculator on loseit.com

Banana Apple Chunk Bread

Can it be fall now??!!  I asked this question on my facebook page last week and got a resounding yes!!!  So, on Labor Day, I made this new (to me) version of banana bread which includes apples and, wait for it.......butterscotch chips!!  Apples and butterscotch chips!  That says fall to me, people!  See, I'm not a big fan of nuts in my bread so I tend to add chocolate chips a lot of times, because, CHOCOLATE!  But, I had these butterscotch chips in my pantry from some other recipe and thought it might be good and it was!  If you don't have the butterscotch chips feel free to leave them out or add walnuts in place of the butterscotch chips (if you like that sort of thing.)  Enjoy!

Banana Apple Chunk Bread (adapted from fitsugar.com)

3 medium overripe bananas
1 apple, diced into small pieces
1/2 c. brown sugar
1 3/4 c. white whole wheat flour
1/2 c. plain Greek yogurt
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1/2 c. butterscotch chips (or walnuts), if desired

Preheat the oven to 350.  Spray a 9" loaf pan with cooking spray and set aside.  Peel the bananas, place them in a large mixing bowl and mash with a fork.  Add the remaining ingredients to the bowl and stir to combine.  Spoon the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 15 minutes then place on a baking rack to cool completely before slicing and serving!

10 servings (216 calories each serving) according to my calculator on loseit.com

Vietnamese Caramel Chicken

Tired of the same old chicken and rice recipe?  I thought you might be!  Next time you have a hankering for chicken and rice I dare you to try this Vietnamese Caramel Chicken with a side of jasmine rice.  It will blow your mind.  I used chicken breasts for this recipe but you could use thighs too if that is more your thing.  The key is the sauce that you make to pour over the chicken while it's cooking!  Brown sugar (the caramel to this caramel chicken), fish sauce (we bring the funk!), the lime juice for acidity and the crushed red pepper for a little kick of heat.  Now, I'm gonna admit, this stuff smells kinda funky when it's cooking (thanks to the fish sauce) but when you take a bite of this chicken you will not care a lick what your house smelled like while it was cooking.  I've said it before and I'll say it again, Vietnamese cooking is so perfectly balanced as far as sweet, savory and, well, funk, that it should be given some type of award (probably a grammy.)  Anyway......

Vietnamese Caramel Chicken (adapted from Cooking Light, September 2014)

1 T. olive oil
2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
2 t. ground ginger
5 garlic cloves, minced
1 small yellow onion, thinly sliced
1/4 c. low sodium chicken broth
5 T. brown sugar
1 1/2 T. fish sauce
1 1/2 T. freshly squeezed lime juice
1/2 t. salt
1/2 t. pepper
1/2 t. crushed red pepper
6 green onions, sliced
1 1/2 c. jasmine rice cooked according to package directions, for serving

Heat a large nonstick skillet over medium high heat.  Add the oil and swirl to coat the pan.  Add the chicken, cook 2 minutes, then turn.  Add the ginger, garlic and onion and continue cooking for 1 minute more.  

Place the chicken broth, brown sugar, fish sauce, lime juice, salt, pepper and crushed red pepper in a small bowl and whisk to combine.   Add the sauce to the pan and cook for 1 minute.  Reduce the heat to medium low and continue cooking an additional 7-10 minutes or until the chicken is cooked through and the sauce has thickened slightly.  Garnish with green onion and serve over rice.

6 servings (421 calories each serving) according to my calculator on loseit.com

I served this with Sauteed Bok Choy.

Sauteed Bok Choy

Last week I was looking for an easy side dish that wasn't full of complicated flavors to go with a Vietnamese Caramel Chicken recipe (which I will share tomorrow!)  I was having a hard time finding something that I thought would work so I just came up with it on my own!  The result was a perfect match for the dish and would be great with any Asian dish you are cooking up!  The spice from the crushed red pepper and the little bit of acidity from the lime juice at the end really makes this dish pop!  I hope you enjoy!

Sauteed Bok Choy

1 T. extra virgin olive oil
6 c. bok choy, cut into bite sized pieces
1 t. salt
1/2 t. pepper
1/2 t. crushed red pepper (more if you like it spicier)
Juice of 1 lime

Heat the olive oil in a large skillet over medium high heat.  Add the bok choy, salt, pepper and crushed red pepper and saute until the greens are slightly wilted and the whites are crisp tender, about 7-10 minutes.  Just before serving add the lime juice.  

6 servings (32 calories each serving) according to my calculator on loseit.com

Green Tea Kahlua Pork

Friends, what can I say, the crock pot does it again!  This recipe for Green Tea Kahlua Pork will blow you away!  Only THREE ingredients (okay, not including salt, pepper and water!) and you will have the world's tastiest pork!  What three ingredients, you ask, could impart such flavor?  Well, let me tell you!  Green tea leaves, liquid smoke and, you guessed it, PORK (pork loin to be specific!)  That's right, open up a couple of bags of green tea and rub it all over the pork and you will be amazed by the flavor of this thing!  When I was reading online about what side would traditionally be served with this kind of pork in Hawaii I read that it would normally be served with some kind of tropical fruit and rice so I served this with Pineapple Fried Rice for a complete meal!  Enjoy!

Green Tea Kahlua Pork (adapted from fooddonelight.com)

2 green tea bags
1 t. salt
1/4 t. pepper
2 lb. boneless pork loin, trimmed of fat
1 c. water 
1/2 t. liquid smoke

Open the tea bags (I just cut off the top) and pour the tea leaves into a small bowl.  Add the salt and pepper and mix to combine.  Place the pork in a 4 qt. slow cooker that has been sprayed with cooking spray and rub the tea leaf mixture all over the pork.  Carefully add the water and liquid smoke to the crock pot (being careful not to pour over the rubbed pork.)  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Shred with two forks (in the crock pot) so the meat will absorb the juices.  

6 servings (187 calories each serving) according to my calculator on loseit.com

White Chicken Enchilada Casserole

I have another stacked enchilada casserole for you today!  You are gonna love this one too!  It has great Mexican flavor but is mild enough for any kiddo in your house to enjoy!  I adapted this recipe from Gimme Some Oven (a great website, by the way) and you are going to thank me because I have saved you a ton of calories and have not sacrificed any of the flavor!  Ole!

White Chicken Enchilada Casserole (adapted from gimmesomeoven.com)

2 T. unsalted butter
2 T. all purpose flour
2 c. low sodium chicken broth
1 (4 oz.) can diced green chiles
1/2 t. cumin
1 c. light sour cream
12 corn tortillas
1 1/2 lb. boneless, skinless chicken breasts, cooked and shredded 
2 (14 oz.) cans white beans (great northern, cannellini, whatever)
2 c. shredded pepper jack cheese
1/4 c. cilantro, chopped

Preheat the oven to 375.  Spray a 9X13 baking dish with cooking spray and set aside.  Melt the butter in a large saute pan over medium high heat.  Add the flour and whisk to combine.  Cook for 1 minute until lightly browned, whisking frequently.  Slowly stream in the chicken stock, while continuing to whisk, until all of the chicken stock is incorporated.  Add the green chiles and cumin and whisk to combine.

Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes.  Turn off the heat, add the sour cream and whisk to combine. 

To assemble the casserole, ladle a little bit of the sauce into the prepared pan then place 6 of the tortillas on top, cutting as necessary to cover the bottom of the pan completely.  Sprinkle half of the chicken on top of the tortillas, followed by half of the beans, 1/2 of the remaining cream sauce and 1 c. of the cheese.  Repeat with the remaining tortillas, chicken, beans, cream sauce and cheese.  

Cover the casserole with aluminum foil.  Bake for 20 minutes then remove the aluminum foil and continue baking for an additional 15 minutes, uncovered, until the cheese is melted and begins to brown around the edges and the casserole is cooked through.  Remove the pan, sprinkle with the cilantro and serve.  

8 servings (464 calories each serving) according to my calculator on loseit.com