Mexican Hominy

I may have mentioned a time or two how much I love hominy.  Today I have the perfect hominy dish to serve with your taco Tuesday and it is easy to whip up in about 15 minutes!  It also doubles well, freezes well and is perfect if you are taking a meal to a friend.  I recently made this to go with my Chipotle Pork for a friend who just brought her baby home from the hospital.  I made both and froze them so she can serve them whenever she wants!  I hope you will make a double batch and share it with a friend too!  Enjoy!

Mexican Hominy (adapted from allrecipes.com)

2 (15.5 oz.) cans white or yellow hominy, drained (I used one of each)

1 (14.5 oz.) can diced tomatoes (for more spice use Rotel tomatoes)

1 (4.5 oz.) can diced green chiles

1 t. ground cumin 

1 large clove garlic, minced

1 t. salt

1/2 t. pepper

2 T. chopped fresh cilantro

In a medium saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, garlic, salt and pepper.  Cook over medium heat, stirring occasionally, for about 10 minutes.  Stir in cilantro and serve!

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

Fusilli with Sun Dried Tomato Vinaigrette

Today I have a delicious salad that would be perfect for lunch or as a side at any picnic this summer.  The secret is sun dried tomatoes!  These chewy, tangy, sweet pieces of yumminess add so much flavor to this dish (and any other dish) and are the perfect compliment to the mozzarella cheese and kalamata olives.  Enjoy!

Fusilli with Sun Dried Tomato Vinaigrette (adapted from foodnetwork.com)

1/2 c. sun dried tomatoes (not in oil)
1/4 c. freshly squeezed orange juice
3 T. extra virgin olive oil
1 T. apple cider vinegar
1/2 t. salt
1/4 t. black pepper
8 oz. fusilli pasta, cooked according to package directions then rinsed in cold water
5 oz. baby arugula
12 kalamata olives, halved
1/2 c. fresh basil, chopped
8 oz. fresh mozzarella, diced

In the bowl of a food processor combine the sun dried tomatoes, orange juice, olive oil, vinegar, salt and pepper and pulse to combine.  You want the mixture to be a relatively thick and chunky puree.  Set aside.

In a large bowl combine the cooked pasta, arugula, olives, basil and mozzarella.  Pour the sun dried tomato puree over the top and toss gently to combine.  

4 main dish servings (532 calories each serving) according to my calculator on loseit.com

Wild Rice and Edamame Salad

Today I have a terrific salad recipe for you that can either be served as a side dish (4th of July bbq anyone?) or as a main dish for lunch.  I made this salad and portioned it into individual containers for lunches and, let me tell you, it was delicious!  The combo of the chewy wild rice with the edamame, carrots, almonds and dried cranberries is hard to beat.  Plus, this salad is so substantial that you will not get hungry before dinner!  I promise!  Enjoy!

Wild Rice and Edamame Salad (adapted from chow.com)

1/2 c. sliced almonds
1 T. sesame seeds
2 c. wild rice, cooked according to package directions
2 green onions, thinly sliced
2 c. shelled cooked edamame (I bough frozen and steamed it)
2 medium carrots, peeled and diced
1/2 c. dried cranberries
2 T. extra virgin olive oil
2 T. sesame oil
1/4 c. rice vinegar
2 t. honey
2 t. salt 
1/2 t. pepper

Place the almonds in a small skillet over medium heat and toast, stirring often, until golden brown.  Transfer to a bowl.  Add the sesame seeds to the pan and toast, stirring often, until golden brown.  Transfer to the bowl with the almonds.

Place the rice, green onion, edamame, carrots and cranberries in a large bowl and add the almonds and sesame seeds.  

In a small bowl whisk together the olive oil, sesame oil, rice vinegar, honey, salt and pepper and whisk to combine.  Pour the dressing over the salad and toss well to combine.  Taste and season with more salt and pepper as needed.  Refrigerate for at least an hour before serving.  

6 main dish servings (475 calories each serving) according to my calculator on loseit.com

Blackberry Raspberry Pie

Are you ready for a new dessert option that is sure to please everyone you are serving, including those who think dessert should always include chocolate (like me)? Here it is and just in time for your 4th of July gathering coming up!  Delicious berries mixed together with sugar and cinnamon then poured into a store bought crust and baked to gooey perfection. Serve with a side of vanilla bean ice cream (don't mind if I do!) and dessert is done!

Blackberry Raspberry Pie (adapted from foodnetwork.com)

2 (12 oz.) bags frozen raspberries, thawed and drained
2 (12 oz.) bags frozen blackberries, thawed and drained
1 c. + 1 t. sugar, divided
2 T. + 1/4 t. cinnamon, divided
1/4 c. cornstarch
2 T. all purpose flour
1/4 t. salt
2 (9") refrigerated pie crusts (unroll and bake)

Preheat the oven to 400.  Line a large baking sheet with foil and set aside.  In a large bowl combine the berries, 1 c. sugar, 2 T. cinnamon, cornstarch, flour and salt.  In a small bowl combine the remaining 1 t. sugar and 1/4 t. cinnamon and set aside.  Spray a 9" pie plate with cooking spray and unroll one pie crust and place it in the pie plate.  Pour the berry mixture into the crust and unroll the second pie crust and place on top.  Pinch the edges together to seal.  Sprinkle the reserved cinnamon sugar mixture all over the top.  Using a paring knife cut a few slits in the top of the crust for steam to escape. 

Place the pie on the prepared baking sheet and bake until the crust is a deep golden brown about 45 minutes to 1 hour.  Cool the pie to room temperature before serving.

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

Ricotta and Cinnamon Meatballs

So many times when I think of appetizers I think I'd like to make something more traditional (meatballs) but with a twist (cinnamon and ricotta.)  This is a great example of that!  It's the meatballs we all know and love and the flavors are phenomenal!  The other really cool thing about this meatball recipe is one of the binders used is orzo pasta.  If you don't know what orzo is, it's a rice shaped pasta that cooks really fast and makes delicious salads.  In this recipe the orzo is added to the meatball mixture raw and cooks right in the sauce!  A few weeks ago I hosted my book club and this is one of the things I served.  I made them in the morning and then put them in the crock pot on keep warm all day.  They held up great and it helped me avoid the rush to finish food prep right before everyone got there.  I served the leftovers the next day on pasta with red sauce!  Enjoy!

Ricotta and Cinnamon Meatballs (adapted from foodnetwork.com)

2 small shallots, minced
2 cloves garlic, minced
1 large egg
1/4 t. cinnamon
1/8 t. nutmeg
1 lb. 96% lean ground beef
3/4 c. low fat ricotta cheese
1/4 c. orzo pasta
1/4 c. fresh basil leaves, chopped
1/2 t. salt
1/4 t. pepper
1 (24 oz.) jar marinara sauce (I used tomato basil)

In a medium bowl whisk together the shallots, garlic, egg, cinnamon and nutmeg.  Stir in the ground beef, ricotta cheese, orzo pasta, basil, salt and pepper and set aside.  In a large shallow skillet bring the marinara sauce to a simmer.  Form the meat mixture into balls (I used a 1 T. scoop) and place them in the marinara sauce.  Cover and allow to simmer for 15 minutes.  

Makes 36 meatballs (44 calories each) according to my calculator on loseit.com

Taco Egg Muffin Cups

At my house we eat tacos morning, noon and night!  I love making different varieties of tacos and am always excited to try a new recipe.  These taco egg muffin cups are great because they are individually portioned, can be stored in the fridge or the freezer for easy breakfast (lunch or dinner) and the recipe makes a ton!  You could serve these topped with a spoonful of salsa and a dollop of sour cream like I did here or cut them up and roll them up in a flour tortilla for a breakfast taco!  Enjoy!

Taco Egg Muffin Cups (adapted from insidebrucrewlife.com)

1/2 lb. turkey breakfast sausage (I used Honeysuckle White)
2 T. taco seasoning
12 large eggs
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1 (4 oz.) can diced green chiles
3 green onions, thinly sliced
1 c. low fat shredded cheese (I had mozzarella on hand but you could use co/jack, monterey jack, cheddar or whatever you have!)
Salsa and sour cream for serving (if desired)

Preheat the oven to 350.  Spray two standard sized muffins tins with cooking spray and set aside. Brown the turkey sausage in a skillet then add the taco seasoning and stir to combine.  Set aside.  Whisk the eggs in a large bowl.  Stir in the sausage, black beans, tomatoes, green chiles, green onions and cheese.  Ladle the mixture into the muffin tins (mine made 17 total) and bake for 20-25 minutes until the muffin cups are set and lightly browned around the edges.  

Remove from the oven and let cool 1-2 minutes before serving.  Use a knife to go around the edges of the muffin cups to loosen them.  Cool completely before storing in the fridge or freezer.  Serve with salsa and sour cream if desired.

17 muffin cups (121 calories each) according to my calculator on loseit.com

Baked Goat Cheese and Tomato Dip

Today I'm sharing a recipe for a great dip that can be whipped up in no time and is perfect for any party coming your way.  It is baked but would be delicious hot or at room temperature (but not cold.)  I love the tanginess of the goat cheese with the sweetness of the tomatoes (made a little sweeter by the addition of the tiniest pinch of sugar - you'd be amazed what a pinch of sugar will do for tomatoes!)  I served this with cut up veggies and crackers but would gladly eat it with a spoon!  Enjoy!

Baked Goat Cheese and Tomato Dip (adapted from garnishwithlemon.com)

1 T. extra virgin olive oil
1 small onion, diced
2 garlic cloves, minced
2 T. tomato paste
1/4 t. crushed red pepper
1/4 t. sugar
1 (14 1/2 oz.) can petite diced tomatoes
1/4 c. julienned sun dried tomatoes (found in the produce section - not the ones packed in oil)
1/4 c. basil, chopped
1 t. salt
1/2 t. pepper
8 oz. goat cheese at room temperature
8 oz. reduced fat cream cheese at room temperature
Veggies and crackers for serving

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  Add the oil to a medium skillet and heat over medium heat until hot.  Add the onion and saute until tender, about 5 minutes.  Add the garlic, tomato paste, crushed red pepper and sugar and stir for 30 seconds.  Add the diced tomatoes and sun dried tomatoes.  Cook for 1 minute then reduce the heat to medium low and simmer for 10-15 minutes, stirring occasionally (the tomatoes will reduce and thicken.)  Remove from the heat and stir in the basil, salt and pepper.  

Combine the goat cheese and cream cheese in a medium bowl.  Using a hand mixer blend them together until smooth.  Spread the cheese in the prepared baking dish and spread the tomato mixture on top.  Bake for 15-18 minutes or until heated through.  Serve with veggies and crackers.

12 servings (121 calories each serving excluding dippers) according to my calculator on loseit.com