Crab Cakes & Peach Slaw

This recipe was super yummy.  I found it in a Rachael Ray magazine under recipe makeovers.  Low calorie.  I've made crab cakes plenty of times in the past but I tried this recipe this time and it was very good.  The peach slaw stole the show though.  Even my kids devoured it.  I chopped my coleslaw mix up because my kids hate it when it's stringy but you can do whatever you want.  It was even better the next day so I will probably make it ahead of time from now on.  I used the jar peaches from the grocery store instead of fresh ones since they aren't in season right now.  If you do the same, be sure to let them drain well.  The picture is from the website but I promise mine looked just as good!  :)

INGREDIENTS:
1 1/2 pounds lump or backfin crabmeat
1/2 cup chopped red bell pepper
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
1 large egg
1 large egg white
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 cup panko bread crumbs
1 14 ounce bag  coleslaw mix (chopped up if you prefer)
2 medium peaches, cut into chunks (or you can use the jar kind but if you do, let them drain well)
2 pickled hot cherry peppers, sliced
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
5 tablespoons olive oil




DIRECTIONS:

1.  In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. pepper.  **I omitted the salt and it still turned out great so do as you wish with that.  Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

2.  In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. **I again omitted the salt.   Let stand, tossing often, for at least 30 minutes. It definitely gets better the longer it sits. 


3.  Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1/2 tbsp. oil over medium. Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1/2 tbsp. oil and crab cakes. Serve with the slaw.




*photo & recipe courtesy of Rachael Ray magazine

Healthy Broccoli Salad

I loooove broccoli salad, but once you add the bacon, cheese and mayonnaise based dressing it becomes one of the worst cook-out side dishes! This version is lightened up and healthy. The best part, you won't even miss all of the other ingredients. 

Ingredients:1/3 cup mayonnaise (lowfat)1/3 cup plain Greek yogurt (or sour cream or coconut yogurt)1 tablespoon honey4-5 cups chopped very fresh broccoli (cut into bit size pieces)1/2 cup dried cranberries (or raisins, or dried fruit)1/2 cup roasted sunflower seeds (or sliced almonds or other chopped nuts)

Instructions:

1. Combine mayonnaise, yogurt and honey in a medium mixing bowl. Add chopped broccoli, cranberries, and sunflower seeds and toss to coat. Serve immediately or cover tightly with plastic wrap and store in refrigerator. Best when eaten within three days.

From: myglutenfree.com

Beef Noodle Bowl

 

Another awesome take out imposter!  My kids looooved this!  I used to make this years ago but when I pulled up the old recipe today, I found that there were quite a few changes I would make and so I did and they worked out great!   Very simple ingredients too.    It's a light tasting dish but still packed with enough flavor for the kids.   You can add red pepper flakes at the table for the adults if you like spice.  :)

Ingredients:
1 lb. linguine

3 cups cut up broccoli florets, frozen (more or less to your liking)

3 cups cut up carrots, frozen (more or less to your liking)

1 TBS olive oil

1 lb. beef sirloin steak, cut into thin strips

1/2 cup Thai Peanut Asian Sauce (or something similiar - we found the brand  in the pic at Giant Food Stores)

1/2 cup + 1 TBS Teriyaki sauce
1/2 TBS minced garlic


MARINATE the meat in the fridge for a few hours with the thai peanut aisan dressing, teriyaki sauce and minced garlic in a large resealable freezer bag (at least an hour but can go longer) .

 Let the meat sit out of the fridge on your counter (still inside the bag) for at least 20 minutes before cooking.

Cook your linguine according to directions and let drain well. 

Heat the olive oil in a large skillet.   Once heated, add the frozen broccoli & carrots and let simmer on medium heat until tender-crisp.  

Add the meat & marinade to the pan with the veggies.   Cook on med-high heat until the meat is cooked to your liking.   STIR OFTEN. Once cooked, remove from heat and let sit for several minutes before serving.   The longer it sits, the better.  :)

Pour the drained linguine into a serving bowl and then add the pan of meat, veggies & sauce.  Stir well.   (Add sesame seeds or red hot pepper flakes for an extra kick!)  Enjoy!

Crock Pot Hawaiian Turkey Meatballs

This dinner blew our minds... best new recipe we have had in a very long time!   My kids even had second helpings.  We served it over rice to help absorb the amazing sauce.   This was easy to assemble, cheap to make and only took 4 hours in the crock. 

 

Ingredients:

Large package of precooked, frozen turkey meatballs (we only used about 12 meatballs - enough for dinner for 4 of us and some leftovers for lunch the next day.) 

large can of pineapple chunks (drained, put juice aside)
1 medium green pepper, diced
1 cup of brown sugar

3 Tbl. cornstarch
2/3 cup of white vinegar
3 1/2 TBS Soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks.  In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.  Serve over rice.   Enjoy!

Sweet & Salty Chickpeas

I found this recipe on pinterest and had to try them.   Luckily I had every ingredient on hand, including garbanzo beans so it was easy to make and WOW they are the best things ever.   Addictive too!  This would be a great quick snack to put out when entertaining.  You can customize them to your own taste if you like.  

Ingredients:  

1 can (14 oz) chickpeas (garbanzo beans), drained

2 teaspoons olive oil

1 teaspoon cinnamon or your spice(s) of choice

1 1/2 teaspoons brown sugar

1/4 teaspoon salt

Read more at http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html#6qEsBhU9jSz3M3WH.99

1 can (14oz) chickpeas (garbanzo beans)
2 teaspoons EVOO
2 teaspoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon cinnamon sugar
1/4 teaspoon salt (I omitted the salt but the original recipe calls for it.)



1.  Put the chickpeas in a strainer, rinse with water and drain WELL. I let mine sit for a few hours to get all the excess moisture off of them. 

2.  Preheat oven to 450.  Lightly grease a baking sheet.

3.  Pour the chickpeas on the baking sheet, making sure they are even.

4.  Bake for 30 minutes.  

5.  Meanwhile add the remaining ingredients (more or less to taste for all of them) to a bowl.  

6.  Once the chickpeas are done in the oven, allow them to cool for 1 minute, then add them to the bowl of spices.   Stir well to coat.    Let them sit for a few minutes and then enjoy!  

1 can (14 oz) chickpeas (garbanzo beans), drained

2 teaspoons olive oil

1 teaspoon cinnamon or your spice(s) of choice

1 1/2 teaspoons brown sugar

1/4 teaspoon salt

Read more at http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html#6qEsBhU9jSz3M3WH.99

1 can (14 oz) chickpeas (garbanzo beans), drained

2 teaspoons olive oil

1 teaspoon cinnamon or your spice(s) of choice

1 1/2 teaspoons brown sugar

1/4 teaspoon salt

Read more at http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html#6qEsBhU9jSz3M3WH.99

Sauteed Cabbage & Apples

We love cabbage in this house so this seemed like a perfect recipe to try.   LOVED IT!  We served it as a side dish to the Skillet Pork Chops with Peaches.   It was quick & easy too. 

 

Ingredients:

• 1 tablespoon unsalted butter 
• 2 teaspoons canola oil
• 8 cups sliced green cabbage
• 2 cups sliced apple 
• 1 1/2 teaspoon caraway seeds
• 1/2 teaspoon kosher salt (more or less to taste)

Heat a large skillet over medium-high heat. Add butter and oil to pan; swirl until butter melts. Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes.

Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.





*recipe adapted from Cooking Light Magazine
*picture courtesy of Cooking Light Magazine

Mu Shu Chicken Lettuce Wraps

This is one of the best new recipes that I have tried in recent months.   Very healthy, very quick to throw together (thanks to a Rotisserie chicken) and extremely flavorful.   Only 193 calories for 3 wraps!  My eight year old son had three of them which means they were obviously a big hit considering how picky he is.   Highly recommend this for a weeknight dinner.   We served ours with  sweet potatoes.

INGREDIENTS:
2 1/2 TBS low sodium soy sauce
1 TBS dry sherry
2 TBS hoisan sauce
1 teaspoon rice vinegar
1 TBS dark sesame oil
1 TBS minced garlic
1 TBS minced ginger
1 package (14oz give or take) package coleslaw mix (we didn't use all of this but it depends on taste preference)
2 TBS Mrs. Dash Table Seasoning Blend - Salt Free
1 1/2 cups shredded skinless boneless rotisserie chicken breast
1/2 cup sliced green onions, divided
12 Bibb or Iceberg lettuce leaves, washed & gently patted dry
1/2 cup chopped cashews (put in a ziplok baggie and crush with a crab mallet)


HOW TO MAKE:

Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

After you shred the chicken, put in a bowl and add the Mrs. Dash seasoning.  Mix well to evenly coat.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.

Add garlic and ginger to pan; sauté 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently.

Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt. Stir well.  Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining 1/4 cup onions and cashews.


*recipe adapted from Cooking Light
*photo courtesy of Cooking Light

Grilled Chicken Parmesan Sub with Eggplant

WOW.   My husband amazed us again with this latest kitchen creation.    Most delicious sub I've ever had and healthy too!  He's so creative lately and I am NOT complaining.   Even my kids gobbled this up.   So flavorful and delicious.   And all of the main ingredients came to less than $12 (excluding the things we always have on hand like EVOO & italian seasoning).

Ingredients:
1 package of boneless skinless chicken breast tenderloins
4 six inch sub rolls from the bakery department of your local store (ours were $.50 each)
1 package part skim Mozzarella Cheese (or 1/4 lb if buying from a deli)
1 medium eggplant, peeled and cut in 1/2" slices
1 small jar of Prego marinara sauce (or your own favorite)
1 TBS EVOO
2 TBS italian seasoning


1.  Heat grill to medium- high heat.

2.  Pour the EVOO in the smallest bowl you have.   Add 1 TBS italian seasoning and stir to mix.

3.  Lay out the eggplant slices on a plate.   Lightly brush each piece with a little of the EVOO / Italian Seasoning mix.

4.  Sprinkle the chicken tenderloins with the other TBS of italian seasoning.

5.  Add chicken & eggplant to the grill.

6.  Meanwhile, heat oven to 350 and put the marinara sauce in a small pan on the stove on low-medium.  

7.  Gently turn the eggplant over after a few minutes.  Be careful not to let overcook.  A few minutes on each side should be good enough.   When chicken is thoroughly cooked, transfer to a plate.  Allow to cool for 2-3 minutes and then slice the tenders into 2-3" chunks.  Then slice the eggplant pieces in half.  The eggplant should be soft, but not mushy if cooked correctly. 

8.  Cut the sub rolls in half with a bread knife (be careful not to cut all the way through).   Add a few pieces of chicken and eggplant to each roll.   Then stuff in 1/2 piece of cheese each.   Add 1-2 TBS of the sauce on top (more or less to taste preference), then add another full piece of cheese on top.   Place the sub rolls against the outer edge of a baking pan to keep them upright.   Put in oven for 3-5 minutes but WATCH CLOSELY.   You just want the cheese to melt.   Enjoy! 

Fruit Salsa with Baked Cinnamon Chips

This was so simple to make and yet soooooooooo incredibly good.  We couldn't stop eating it!  The kids absolutely loved it too.   Will definitely make again and again.  The only thing about it is that you can't make it too far in advance so be prepared to eat once it chills for a few minutes!  And trust me, once you start eating it, you can't stop anyway.
Side note:  We made the Baked Cinnamon Chips the first time we had this but we have also found that you can buy Baked Cinnamon Sugar Pita Chips (we used Stacy's brand that we found at Mar's Grocery Store) if you want to save time.  Just as good!

Ingredients:

for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries - chopped
6 oz blackberries - chopped
1 (16 oz) carton of strawberries, diced
8 oz blueberries - chopped (optional)
2 tbsp white sugar (I used splenda)
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry)

for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray (we used the non fat cooking spray)

cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1.  In a large bowl, thoroughly mix all the fruit, white sugar, brown sugar, and fruit preserves.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2.  Coat one side of each flour tortilla with melted butter or butter flavored cooking spray.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3.  Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Italian Sausage Hoagies - kid approved

I got this recipe from my Cooking Light Magazine and this was a "kid tested & approved" recipe.  I thought I'd try it.  My 7 year old son is super picky but my 2 year old daughter eats anything, so it seemed like a good choice.   And the added plus is that one hoagie is only 300 calories and 7g of fat.  Super quick to make too.  We used 4 sausages to make this but since the kids only split one, we had enough for lunches for us adults the next day -- win win! 

Ingredients:
4 hoagie rolls, halved lengthwise (we only used 3 for dinner and saved the next one for lunch the next day)
4 links of sweet turkey italian sausage, cut into 1" thick pieces (they get a little mushy but it's ok)
1/2 cup finely chopped onion (to hide it from picky kids)
1 TSP minced garlic
1 cup marinara sauce (more or less depending on preference, we used a bit more)
1 small red pepper, finely chopped (again, to hide it from picky kids)
1/4 TSP black pepper
1 cup shredded part skim mozz cheese


1.  Preheat broiler to high.
2.  Hollow out the top halves of the rolls.   Arrange the rolls, cut sides up on a baking sheet.  Broil 1-2 minutes until toasted (pay close attention so they don't burn).  Set aside.
3.   Heat a large non stick skillet over medium high heat.  Add sausage to the pan, cook a few minutes or until slightly browned, stirring occasionally.  
4.  Add the onion & garlic to the sausage, cook 1 minute longer.
5.  Add the marinara sauce, bell pepper and black pepper.  Bring to a low boil.    Reduce heat and simmer until the pepper is tender (or in my case, let cook on "warm" on the stove for 30 minutes because the hubby was stuck in awful traffic, lol).
6. Arrange about 3/4 cup sausage mixture over bottom half of each roll, sprinkle each with some cheese.  
7.  Place on baking sheet, broil 2 minutes or until the cheese is melted. Top with the top halves of rolls.   

Veggie & Hummus Wrap

Meat is expensive lately so I wanted to make a healthy satisfying meat free dinner full of veggies.  This wrap was so very tasty, easy to make and healthy.  We were shocked by how filling it was.   You can customize this any way you want with whatever veggies that are in season or that suite your taste.   Definitely going on the menu rotation!  We served the wraps with sweet potatoes.  The only thing I would change is that next time I think I will make my own hummus instead of using store bought. This recipe makes 6 wraps. 

1 med-large zucchini, peeled and quartered
1 small red onion, sliced (divided)
1 red pepper, cut in small chunks
1 green pepper, cut in small chunks
1 cucumber, peeled and quartered
10-12 ripe cherry tomatoes, halved
2 cups baby spinach leaves
black olives, halved (optional)
banana peppers (optional)
1/2 teaspoon salt (more or less depending on taste)
1/2 teaspoon black pepper (more or less depending on taste)
1 teaspoon italian seasoning (more or less depending on taste)
1 TBS Olive Oil
3-5 TBS hummus (depends on how creamy you want the wrap to be)
6 whole wheat tortillas (6"), warmed

Add the zucchini, 1/2 of the red onion, green & red pepper to a pan on medium heat.  Add the olive oil, salt & pepper (to taste) and italian seasoning.  Stir to coat.   Let cook until tender crisp, about 3-5 minutes.  (Be careful not to overcook.) 
Add the spinach leaves to the pan and stir to coat.  Cook one additional minute. Remove from heat. 

Spread a layer of hummus on one side of the tortilla, next add about 1/4 cup veggie mixture.   Top with cucumber, tomato, the uncooked red onion, and the optional black olives and/or banana peppers.  Roll up and enjoy! 

Asian Lettuce Wraps

This recipe blew my mind! I'm a huge fan of lettuce wraps when we go out to eat but I swear these were better than anything I've had at restaurants. The recipe calls for you to use lean ground turkey (which I did) but a friend of mine made it with diced chicken and said it was just as good. 2 filled lettuce wraps = 275 calories!

Ingredients:
1.25 lb extra lean ground turkey
1 pkg (16oz) frozen stir fry vegetable blend, thawed & coarsely chopped
1/3 cup teriyaki sauce
1/4 cup hoisan sauce
3 TBS creamy peanut butter (we used reduced fat)
2 TBS minced fresh gingerroot
1 TBS rice vinegar
1 TBS sesame oil
3 garlic cloves, minced
4 green onions, chopped
10 crisp lettuce leaves

Cook turkey in a large nonstick skillet until no longer pink. Add the chopped stirfry veggies to the pan. Stir in the teriyaki sauce, hoisan sauce, peanut butter, ginger, vinegar & sesame oil. Stirfry over medium heat for 5 minutes. Add garlic, cook 1 minute longer.

Remove from heat, stir in the green onion. Fill the lettuce leaves with about 1/2 cup mixture each. Serve with additional hoisan sauce for dipping if desired.


*recipe courtesy of Simple & Delicious

Pumpkin Hummus

This was so good! If you like pumpkin and you like hummus, its a no brainer. Easy to make and my kids loved it too! I served this at a family event and everyone asked for the recipe. Serve with warm pita bread cut into small triangles and/or veggies.

Ingredients:
2 cans garbanzo beans, rinsed & drained
1/4 cup lemon juice
3 TBS Olive Oil
2 TBS water
3 cloves garlic (more or less to taste, I used minced)
Dash of Cayenne Pepper
Salt & Pepper to taste (I used about 1/8 teaspoon of each)
Dash of House Seasoning (I used Paula Dean House Seasoning)
3/4 Can of Pumpkin (more or less to taste)

How to make:
Put the beans, lemon juice, water, olive oil and garlic in a food processor. Process well. If it seems to0 dry or clumpy, add a bit more water or olive oil. Add the remaining ingredients and blend well. You can add more S&P, pumpkin or garlic if you like.

If you don't like pumpkin, follow the recipe but you can sub in toasted sesame seeds, roasted red peppers, onion, sundried tomatoes, etc .

Sweet & Sour Chicken

This dish was wonderful! It really captures the flavors of traditional sweet & sour chicken but done the healthy way. My kids couldn't get enough of it! I served it with a cucumber tomato salad, which went well with the flavors. (one chicken breast with sauce is only 205 calories!)

Ingredients:
4-6 thin sliced chicken breasts
1/4 tsp salt
1/4 tsp black pepper
1/4 cup reduced sodium chicken broth
3 TBS apricot preserves
1 1/2 TBS low sodium soy sauce
2 TBS fresh lime juice
2 tsp Thai Chili Paste

Heat grill to medium high. Sprinkle chicken with the salt & pepper. Grill chicken until done.

Meanwhile, add chicken broth, apricot preserves, and soy sauce in a pan and bring to a boil. Stir well. Cook 1 minute. Remove from heat. Stir in the fresh lime juice and the Thai chili paste. Spoon over chicken. Remaining sauce can be used for dipping. Enjoy!


*recipe courtesy of Cooking Light Magazine

Sesame Cucumber Salad

This blew my mind, I can't stress how good it was. Light and refreshing but the kind of dish that everyone would talk about at a cook out. It was the perfect summer side to go with our steaks.  You can add less red pepper flakes to make it more kid friendly too. 

1 1/2 TBS sesame seeds, toasted (toasting instructions below)
2 TBS low sodium soy sauce
1 TBS rice vinegar
1 TBS honey
1 TBS hot water
1/4 teaspoon crushed red pepper (more or less depending on how much spice you like. I usually go a little less to keep it kid friendly.)
2 teaspoons dark sesame oil
4 cups thinly sliced cucumber

1. Spread sesame seeds out on baking sheet. Preheat oven to 325. Bake until they are slightly browned and you start to smell them. (it's a great smell, you can't miss it!)

2. Mix all the ingredients in a bowl, except for the cucumber. Stir well with a whisk. Add the cucumber, toss to coat.  You can let it chill for a little while before serving but the cucumbers will start to get mushy if you wait too long.  

*recipe courtesy of Cooking Light Magazine

Shrimp Cobb Salad

This recipe comes from a Cooking Light mag. It rocked!!! The avocado definitely made it stand out. It was also one of the most filling salads I've ever had (I find avocado to be one of the most filling foods ever). I grilled my shrimp instead of making them on the stove so I included the directions for grilling but the original link from the magazine recipe tells you how to cook them on the stove.

The only thing that I can say is that I wasn't a huge fan of the dressing but my husband had it and wants me to make a huge batch and bottle it up for him because he swears it was incredible. I preferred a balsamic vinaigrette but to each his own.... I recommend keeping the dressing on the side.

Ingredients:
4 slices turkey bacon (the original recipe calls for regular bacon, but I prefer the low calories of the turkey bacon instead)
1 lb raw large shrimp, peeled & deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
cooking spray
1/4 teaspoon salt, divided
2 1/2 TBS fresh lemon juice
1 1/2 TBS EVOO
1/2 teaspoon whole grain Dijon mustard (regular dijon works also)
Romaine lettuce
2 cups cherry tomatoes, halved
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole kernal corn, thawed
1 ripe peeled avocado, cut into 8 wedges

1. Cook bacon according to instructions. Let bacon rest on paper towels to cool and drain. Once cooled, crumble up.

2. Sprinkle shrimp with paprika, pepper, and 1/8 teaspoon salt; toss to coat. Spray aluminion foil with cooking spray, then add shrimp, spreading out evenly. Grill over medium high heat, until shrimp are cooked, turning occasionally.

3. While shrimp cooks, combine remaining 1/8 teaspoon salt, lemon juice, oil, and mustard in a large bowl, stir with a whisk.

4. Arrange about 1 1/2 cups lettuce mixture on each plate. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges and a handful of the crumbled bacon.

Makes 4 servings. The original recipe (with their dressing & regular bacon) is 332 calories per serving. However, the turkey bacon cuts that down.

Skillet Pork Chop Saute with Peaches

Besides the Funky Fusion Fajitas recipe, this is by far the best new meal that we've had in a very long time. It was light, yet had incredible flavor. The peaches, shallots & thyme together created an amazing taste, without being overwhelming or too sweet. A definite family pleasing dinner. Can't wait to make again. And only 235 calories and 8.6 grams of fat per serving (makes 4 servings)!

Ingredients:
2 teaspoons olive oil
4 (4oz) center cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 TBS thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup fat free, low sodium chicken broth
2 teaspoons honey
2 teaspoons butter

1. Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Sprinkle chops evenly with the salt & pepper. Add chops to heated pan; cook for a few minutes on each side until done. Remove chops from pan & keep warm.

2. Add shallots, thyme & peaches to pan, cook for about 2 minutes.

3. Stir in wine, scraping pan to loosen browned bits. Bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Then stir in broth & honey; bring to a boil. Cook until reduced to 1/3 cup again.

4. Remove from heat; stir in butter. Spoon sauce over chops. Enjoy!


*Recipe courtesy of Cooking Light Magazine

Lemon Garlic Chicken Breasts - Slow Cooker

This was a light and easy meal for a weeknight. It went great over brown rice with broccoli. The flavor wasn't too bold, it could use a bit more lemon.

Ingredients
1 tsp italian seasoning
1/4 tsp black pepper
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
lemon zest - about 1 TBSP
1 TBSP minced garlic
1 Cup low-sodium chicken broth


Directions:

Place chicken breasts in crockpot. Sprinkle with italian seasoning. Zest lemon over top of chicken. Mix remaining ingredients and pour over chicken. Cover, and cook on low for 6 hours (3 hours on high).
Chicken is very tasty served on a bed of brown rice with steamed broccoli!

Easy Chicken Marinade

This marinade was simple, healthy and kept the chicken very moist and flavorful. Perfect for grilling season!

1/4 cup Balsamic vinaigrette dressing
1 TBS Extra Virgin Olive Oil
1/2 TSP garlic powder
1/2 TSP black pepper

Combine the ingredients in a bowl. Stir well. Put chicken breasts (we had 3 large ones) in a resealable bag and pour marinade over. Squeeze all the air out of the bag, seal tightly and mix around to make sure all the chicken is covered. Best to let it go at least an hour in fridge before cooking. I had to pull one out early to cook for my daughter and after only 30 minutes, it rocked! The rest are still marinating for our later dinner! Yum!

Low Fat Baked Onion Rings

These onion rings are super tasty! They have the crunch as if they are fried minus the guilt. They are a perfect side dish, appetizer or snack!

Ingredients:
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt & pepper to taste
1 tsp garlic powder
olive oil baking spray

Directions:
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes in a large dish, season with salt.
Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.