Mexican Style Frittata

In celebration of Cinco de Mayo, I made this Mexican style Frittata for me and hubby to eat before our morning walk.  This is the first time I made a frittata, and was surprised how simple it was from start to finish.  The eggs are nice and fluffy, and full of flavorful filling.  You can customize it however you like.  I served it with avocado slices and salsa.  It gave us the energy we needed for our power walk.  To top off our day, we made carne asada tacos for dinner...oh so good!

Ingredients:

1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese

Preheat oven to 375 degrees.  In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through.  Remove to a bowl.  Lower heat to medium low, add the butter, then the green onions and mushrooms.  When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute.  Add the cooked sausage back to the skillet.

In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin.  Pour the eggs into the skillet and stir slightly.  Top with shredded cheese.  When the eggs have set around the edges and slightly in the middle, transfer to the oven.  Bake for 10-12 minutes, or until eggs are cooked through and fluffy.  Carefully slide frittata onto serving platter.  Garnish with green onions, cherry tomatoes, and avocado slices.  Serve with a side of salsa.  Enjoy!

Healthier Oatmeal~Cinnamon Cookies

These cookies are "healthier" because they were made using Splenda Sugar Blend and Brown Sugar Blend products.

I made these as a diabetic friendly dessert for my Nana and Grandad.  My girls and I tasted a few, just to make sure they were good, and they were so good!  I made another batch for us the following weekend.  They were chewy, moist and delicious!  These were adapted from a Squidoo recipe I found when googling.

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 cup Butter flavored Crisco shortening (1 stick)

1/4 cup Splenda Sugar Blend for Baking

3/4 cup Splenda Brown Sugar Blend for Baking

2 eggs

2 tsp vanilla

2 tsp honey

3 cups Quaker old fashioned oats (not quick cooking)

Preheat oven to 325 degrees. 

In a medium bowl, stir together the flour, baking soda, and cinnamon.  Set aside.

In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy.  Add the eggs, vanilla, and honey, beating until completely blended.  Slowly add in the flour mixture and beat on low speed until well blended.  Stir in oatmeal.

Spoon by very large rounded tablespoons onto non-stick baking sheets.  (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle.  Remove from oven and let sit on the hot baking sheets for 5 more minutes.  Remove to a wire rack to cool completely.  Store in an airtight container.  Enjoy!

Chicken Enchilada Soup

I was craving some Tex-Mex last night, but Chicken and Cheese Enchiladas are not on my diet.  So I created this thick and hearty soup and topped it with just a sprinkle of reduced fat shredded cheese.  Try it, I know you will like it!

Ingredients:

2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano

In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper.  Cook onions until tender, about 7 minutes.  Add the garlic and cook another minute.  Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano.  Bring to a boil, lower heat, and simmer for 20 minutes.  Top with reduced fat shredded cheese and chopped scallions.  (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures)  Enjoy!  

Ham and Veggie Quiche Cups

These crustless quiche cups have been around forever, or at least since the low carb craze!  You can add whatever meats and veggies you have in the fridge.  I used my favorites, and as always, topped mine with salsa.  This recipe makes 8-9 regular muffin size quiche cups, depending on how many fillings you add.

Ingredients:

6 extra large eggs
1/4 cup skim milk
kosher salt, to taste
black pepper, to taste
dash of garlic powder
1/2 tsp Italian seasoning
1/4 cup reduced fat finely shredded colby/jack cheese
1 tsp olive oil
1/4 cup cooked ham, diced
2 T red bell pepper, chopped
2 T green bell pepper, chopped
2 green onions, chopped
6 button mushrooms, chopped

Preheat oven to 350 degrees.  Generously spray muffin tin with non-stick cooking spray.

In a large bowl, beat together the eggs and milk.  Add the kosher salt, black pepper, garlic powder, Italian seasoning, and shredded cheese.  Mix together and set aside.

In a skillet over medium heat, add 1 tsp olive oil.  Add the ham and all the chopped veggies, and saute for 4 minutes.  Remove from heat and let cool slightly.

Stir the ham and veggie mixture into the beaten eggs.  Use a small ladle or measuring cup to scoop the egg and veggie mixture into the prepared muffin tin, about 2/3 full. 
Note:  The eggs will puff up while baking, but will fall slightly when cooling.

Bake for 15 minutes, or until toothpick comes out clean.  Run a knife around the edges of each quiche to help it release.  Let cool in pan for a few minutes.  Garnish with fresh chopped tomatoes and scallions.  Enjoy! 

Light Mushroom and Spinach Soup

I'm a huge fan of Cream of Mushroom Soup, so I wanted to lighten it up for my lunch today.  I decided to throw in some fresh spinach to make it a more balanced meal.  I prefer my mushrooms and spinach to be layered in My Ultimate Lasagna or Mushroom and Spinach Lasagna, but for now, this will have to be enough for me.  I have to get into a Victoria's Secret bikini by summer for our family's summer vacation to Florida.  Or at least into a really cute Victoria's Secret tankini...

This was the perfect light lunch for me on this very cold winter day.  All kidding aside, I did enjoy the soup and will be making it again, even if I'm not watching my weight.  This recipe makes 2 large bowls, so I have lunch for tomorrow too!

Ingredients:

1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme

In a medium sauce pan over medium heat, add olive oil.  Add onions and sprinkle with kosher salt and black pepper.  Let them saute while you slice the mushrooms.  Add the mushrooms and garlic to the pan, stir, and cover.  This will help them cook without burning since you are using very little oil.  It also creates this amazing mushroom stock that will add lots of flavor.  When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder.  Bring to a boil, lower heat and let simmer for 10 minutes.  Taste and adjust seasonings.  Enjoy!

Ginger-Soy-Garlic Dressing

I have been eating A LOT of salads lately for lunch, and sometimes dinner.  Salad dressings not containing sugar are impossible to find at my grocery store.  Lucky for me, there are four pages of salad dressing recipes in my new The South Beach Diet Super Charged book.  I adapted their recipe for Soy-Ginger dressing and made the ginger the prominent flavor.  I used it over my salads and also marinated thinly sliced cucumbers in it.  Both were full of flavor and delicious!  Just make sure you stir it well before serving.  Then spoon it over your salad so that you get plenty of ginger and don't overdress it.

Ingredients:

3 T reduced sodium soy sauce
4 T red wine vinegar (original recipe called for rice wine vinegar)
1-2 T freshly grated ginger
1 clove garlic, minced
black pepper, to taste
garlic powder, to taste
1/2 cup Canola oil

In a medium sized bowl, whisk together all ingredients except Canola oil.  Slowly drizzle in the Canola oil while whisking.  Serve over salad, vegetables, or use as a marinade.  Enjoy!

Chicken Salad Romaine Boats

So, I have a little confession to make.  I have decided to eat a bit healthier so I can fit back into my clothes and have more energy to keep up my demanding life.  I am going on the South Beach Lifestyle, at least until I have reached my goal.  I will be cooking meals that fit into this new lifestyle for our family dinners.  My kids will still get some of their favorite things too.   And I will continue to make some sweets for my kids, so please don't stop visiting me!  I will post everything that I have actually enjoyed eating myself.  I bought a couple of cookbooks and found some online resources to help me with this new way of eating. 

I am still visiting all your blog posts everyday.  I just have to save some of my favorites for a later date.  And others, I will be making for my kids to enjoy.  You should see my desserts file!  Chewing my daughter's Extra sugar free mint chocolate chip gum after meals has helped with my sweet tooth. When I first saw this gum at the checkout counter, I said to the cash register guy, "Gross, who would ever eat that!", and he agreed.  I usually take one of my big girls with me to the grocery store on Sunday afternoon, and leave the other two home with Daddy.  I enjoy this one on one time with them.  So it was Madison's turn to go shopping with me, and she asked if she could get some mint chocolate chip gum.  So of course, I got it for her and never planned on tasting it.  A couple of days ago, I asked if she could bring me a piece of gum, and she gave me a piece of her mint chocolate chip. It was surprisingly good, but the chocolate taste goes away entirely too fast! Oh my goodness, I MISS CHOCOLATE so much!

This is what I made for my lunch today.  I didn't even miss the bread and cheese!  It was satisfying and has kept me full all afternoon.  This makes 2 servings, unless you're really hungry, then go for it all.  I had 1/2 cup of Dannon Light 'n Fit vanilla yogurt sprinkled with cinnamon as a side. 

Ingredients:

1 can (4.5 oz) premium chunk chicken breast
2 T Hellman's low fat mayonnaise
1 dill pickle, chopped
1/2 stalk celery, chopped
1 T red onion, diced
kosher salt
black pepper
dash of tobasco
red bell pepper strips
cherub tomatoes, halved (not pictured)
4 - Romaine heart leaves 

In a small bowl, mix together the chicken, mayonnaise, dill pickle, celery, red onion, salt, pepper, and tobasco.  Fill the middle of each romaine leaf with chicken salad and top with red bell pepper strips and tomatoes.  I would have used my favorite cherub tomatoes on top too, but was all out of them.  Hope you enjoy! 

Chock-Full-of-Veggies and Chicken Chili

This chili may not look like much, but is full of flavor and very filling.  You would never even know it's healthy and a recipe adapted from Dr. Agatston's The South Beach Diet Super Charged book.  You can even top it with a sprinkle of reduced fat shredded cheese and sour cream.  I was able to eat on this chili for 2 days and not get tired of it.  It's that good! 

Ingredients:

1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper

In a large deep skillet, heat olive oil over medium heat.  Add the green peppers, onion, and mushrooms.  Cook until veggies soften, about 7 minutes.  Add the garlic and cook another minute.  Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper.  Cook for another 3 minutes.  Add the beans and chicken stock.  Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.

Season the chicken breasts with salt, pepper, ground cumin, and paprika.  Grill on outdoor or indoor grill until cooked through.  Cut into bite size pieces and add to the chili after the 25 minutes.  Taste and add kosher salt and pepper.  Cook together for another 5 minutes.  Top with reduced fat shredded cheese and/or sour cream if desired.  Enjoy!

Veggie Loaded Omelet

I don't usually eat breakfast on weekdays, but am trying really hard to begin this week.  It supposedly helps to jump start your metabolism and keep you full until your mid morning snack, or even lunch.  This way, I won't overeat at lunch because I won't be totally famished!  I do have to drink my cup of coffee before eating breakfast.  You can chop up your veggies and keep them in snack bags or tupperware in the fridge so they are ready.  Cooking an omelet can be fast and easy if you plan ahead.

This omelet was fabulous!  I loaded it with all my favorite veggies and some mesquite smoked deli turkey.  I always top my eggs with a bit of Pace Picante Sauce.  I need that extra bit of spice on my eggs.  I sauteed the veggies, put half on the inside of the omelet, and the rest on top.  It's like a stuffed inside out omelet.  My little Jordyn was like a little bird standing next to me wanting bites.  She enjoyed half of the omelet with me, without the picante.

Ingredients:

2 whole eggs
kosher salt
black pepper
1 tsp EVOO (extra virgin olive oil)
2 button mushrooms, sliced
1 T red onion, chopped
1 T green bell pepper, chopped
1 T red bell pepper, chopped
1 slice deli turkey, chopped
1 T roma tomato, chopped

In a bowl, whisk together eggs with salt and pepper.  Heat olive oil in a small non-stick skillet over medium low heat.  Add the mushrooms, onion, and bell peppers.  Cook for 3-5 minutes, until veggies are tender.  Remove to a plate.

Add the eggs to the skillet.  Once the eggs begin to set, lift up the edge of the egg and tilt the skillet to let the raw eggs underneath.  Do this with each side of the omelet.  This will build up the layers and cook the omelet through.  When the eggs are cooked, add the chopped turkey and half of the cooked veggies on one side of the omelet.  Fold the empty side of omelet over the filled side.  Slide onto a plate.  Top with remaining cooked veggies and the chopped tomato.  Top with picante sauce if desired.  Enjoy!