Tag Archives: cheese

Stuffed Zucchini Boats — Ahoy!!

Posted on 11. Mar, 2012 in Food

Prep Time: 30 min Cook Time: 30 min (more…)

Weekly Tips for February 5, 2012

Posted on 06. Feb, 2012 in Uncategorized

February is a short month with lots going on; Groundhog Day (more winter), Super Bowl Sunday (Monday recovery is painful), Valentine’s Day (no pressure there), President’s Weekend (have to plan something fun and exciting for the kids) and Mardi Gras (another temptation).

This week’s tips are for you to remain calm and stress free with all of these events on your busy schedule. (more…)

Creamless Broccoli Cheese Soup in the Crock Pot

Posted on 29. Jan, 2012 in Food

This is more of a slam bam recipe than accuracy. Just kind go with it.

 Ingredients:

3 skinless boneless chicken thighs or breasts (fresh, not frozen or cooked)

2 cups of frozen broccoli (Next time I would up this to 3 cups for more broccoli taste)

4 cups of low sodium chicken broth

2 cups of partially cooked butternut squash cubes

4-6 oz of cheese curds

2 cups of grated low fat Mexican cheese

2 tablespoons of crushed garlic

2 teaspoons of corn starch

Here is how I threw it together/Directions:

Spray bottom of crock pot with nonfat cooking spray.

Place chicken in bottom of crock pot.

Pour in broccoli.

Cover with chicken broth.

Stir in 1/2 of cheese curds, garlic and salt and pepper for taste.

Place crock pot on HIGH for 2 hours.

Keep stirring about every hour.

After 1 hour add cup of grated cheese and rest of curds.

At 4 hour mark, take out chicken and shred with fork.

Reduce heat on crock pot to LOW.

While chicken is out, mix 1/2 cup of water with 1-2 teaspoons of corn starch. Once mixed with no lumps, slowly pour into soup while mixing with beaters on low. This will cause soup to thicken.

Add chicken back to soup and add one more cup of cheese.

Mix all together and let sit on for 1 more hour on LOW.

The consistency reminds of me chicken verde but more orange than green.

After total of approximately 4.5 hours, serve and enjoy.

Soup and Salad are your friend, right? Wrong!

Posted on 17. Jan, 2012 in Food

Soup and salad are everyone’s “go to” healthy food, not necessarily. Just because you are ordering or eating a soup or salad, you are not being “healthy”. Some salads are over 800 calories when you add dressing, bacon, avocado, cheese, croutons and fried chicken. Soup is a great warming healthy food, only if you read the package or know what is in it. Look at these soups next time you are out or shopping. Remember cream, butter, half and half and anything rich are going to kill your “healthy” choice.

Turkey Pumpkin Lasagna

Posted on 27. Nov, 2011 in Food

PUMPKIN LASAGNA

Nothing tastes better than freshly baked lasagna on a chilly fall day! (Southern California RockIt Moms ignore that statement!) Made with lean turkey and whole-wheat noodles, this dish is as satisfying as it is healthy. Vegetarians can opt to leave out the turkey. Although my homemade vegetable lasagna is epic, this one is great too!

 

Ingredients:

2 c. pumpkin, pureed

2 c. lean ground turkey

1 c. low fat ricotta

1 onion, chopped

1 zucchini, cubed

1 c. mushrooms, chopped

2 garlic cloves, minced

1 tbsp. olive oil

1 lb. whole-wheat lasagna noodles, cooked

1/2 c. low-fat mozzarella cheese, shredded

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Saute onion and mushrooms with olive oil and minced garlic, then add ground turkey. Set aside after cooked all the way through. Mix ricotta cheese with pumpkin puree. Place a layer of noodles in an 8×8 pan, then a layer of the pumpkin mixture. Top with turkey mixture, and repeat. Sprinkle with mozzarella cheese, then bake for 20 minutes.

Weekly Tips for July 10, 2011

Posted on 10. Jul, 2011 in Uncategorized

Is this not the best summer ever? So much going on,  fabulous weather and amazing adventures! How is your summer going? (more…)

Pizza Burgers

Posted on 09. May, 2011 in Food

This is great for a quick snack, travel lunch or sleepover treat.  (more…)

Guilt Free Cinco de Mayo Tacos

Posted on 01. May, 2011 in Food

Zucchini and Corn Tacos (more…)

Weekly Tips for April 11, 2011

Posted on 11. Apr, 2011 in Uncategorized

For those returning from Spring Break, did your bundles of joy jump out of bed this morning ready to go back to school? Or did they drag, whine and ask to have another week?  Even my kindergartner, who adores school, asked if he could have one more week.  So, it is back to the grind for some and anticipation of your upcoming Spring Break.  How did/do you plan on spending the week?  Visiting family, vacation, at home or staycation?  While you are pondering this, here are the tips. (more…)

Spinach & Cheese Calzones

Posted on 11. Apr, 2011 in Food

The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.

Ingredients

1 (10-ounce) can refrigerated pizza crust

Cooking spray

4 garlic cloves, minced

4 cups spinach leaves

8 (1/8-inch-thick) slices Vidalia or other sweet onion

1 1/3 cups sliced cremini or button mushrooms

3/4 cup (3 ounces) crumbled blue cheese

Preparation

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.

Nutritional Information

Amount per serving – This recipe makes 4 servings.

 Calories: 297

Calories from fat: 28%

Fat: 9.1g

Saturated fat: 4g

Monounsaturated fat: 3.2g

Polyunsaturated fat: 1g

Protein: 13.4g

Carbohydrate: 40.7g

Fiber: 5.1g

Cholesterol: 16mg

Iron: 3.8mg

Sodium: 818mg

Calcium: 180mg