Low Calorie Hummus

I LOVE hummus but was sad when I looked at the fat and calorie content on my favorite kind recently and discovered it wasn't quite as healthy as I thought :-). I've been wanting to try making my own for awhile now but it seems like the recipes I would find called for tahini and I could never remember to buy it. Then I saw this version on Fit Family Meals and couldn't pass it up. It was super easy, tasted great and is totally good for you...Hooray!!!

Ingredients:
15-oz. can garbanzo beans drained, liquid reserved (I didn't need any extra liquid)
2 garlic cloves minced
1 tsp. ground cumin
1/2 tsp. black pepper
(I also added some onion powder)

Directions:
Combine garbanzo beans, garlic, cumin and salt in a food processor. Blend on low speed, gradually adding reserved garbanzo bean liquid, until desired consistency is achieved. Servings 6 (3 TBS). 76 calories each

Hawaiin Chicken Bowl

This recipe is from Kill the Gluten and I decided to try it because it looked good most importantly, I love broccoli and it used a crock pot. It was really good, pretty healthy and the ranch was a fun addition I wouldn't have thought of on my own. They mentioned that they have made it with pork too and that it was just as tasty.

Ingredients:
6 boneless, skinless chicken breasts (I used 3)
1 can (8 oz) crushed pineapple (I used lite)
1 bottle (16 oz) [gf] barbecue sauce (I used lite)
4-6 cups rice, cooked (I used 1/2 white and 1/2 brown)
Steamed broccoli
Ranch dressing

Directions:
Place meat in 3 1/2-5 quart slow cooker. Combine pineapple and barbecue sauce and pour over meat. Cook on high heat for 3-4 hours or on low for 6-8 hours. Layer in bowls: rice, chicken, broccoli, and a little ranch dressing. Makes 4-6 servings.

Chicken Tortilla Soup (Pioneer Woman Style)

Another tortilla soup recipe?! Yep :-)! I think I need a separate category devoted to tortilla soup. When I saw this on The Pioneer Woman's site recently I knew I would have to try it. Was it good? Super good. Was it worth all the work to make it? Not in my opinion. Although the soup was tasty, I have had equally tasty tortilla soups that are a lot less time consuming to prepare, so I may add some elements from this one (like the bell peppers) to some of my other favorites but I don't know that I'll actually make this exact one again.
(Some of faves...My recipe, Tortilla Soup, Sopa Azteca, and Mexican Chicken Lime Soup)
(In this soup's defense, it does make a lot!)

Ingredients
* 2 whole Boneless, Skinless Chicken Breasts
* 1 Tablespoon Olive Oil
* 1-½ teaspoon Cumin
* 1 teaspoon Chili Powder
* ½ teaspoons Garlic Powder
* ½ teaspoons Salt
* 1 Tablespoon Olive Oil
* 1 cup Diced Onion
* ¼ cups Diced Green Bell Pepper
* ¼ cups Red Bell Pepper
* 3 cloves Garlic, Minced
* 1 can Rotel Tomatoes And Green Chilies
* 32 ounces, fluid Low Sodium Chicken Stock
* 3 Tablespoons Tomato Paste
* 4 cups Hot Water
* 2 cans Black Beans, Drained
* 3 Tablespoons Cornmeal Or Masa
* 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
* Garnishes:
* Sour Cream
* Diced Avocado
* Diced Red Onion
* Salsa Or Pico De Gallo
* Grated Monterey Jack Cheese
* Cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Lemon Artichoke Risotto

This is yet another Rachael Ray magazine recipe, and I think the last one I saved from her most recent issue. This was also my favorite of the ones I tried! It was SOOO delicious! I was glad it made enough for a couple days worth of leftovers for lunch because I looked forward to it every time. Even my kiddos ate most of theirs which shocked me...and made me happy :-)! The nuts give the meal enough substance that I don't even think you miss the meat.

Ingredients:
2 cups chicken broth
4 T butter
1 onion, finely chopped
2 cups arborio rice
1 1/4 c drained chopped canned artichoke hearts (1 can)
grated peel of 1 lemon plus 2 t lemon juice (I used 2 1/2 t juice and no peel)
salt and pepper
2/3 cup grated parmesan cheese
1/3 c chopped flat-leaf parsley
1/3 c walnuts, toasted and chopped (I thought I had some but didn't so I used pecans instead and they were delish!)

Directions:
-In saucepan, bring the broth and 4 c water to boil, cover and keep at a simmer.
-In large saucepan, melt 2 T butter over med heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
-Stir in 1 cup of broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2-3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.
-In the last 3 minutes of coking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 T butter; season with salt and pepper. Stir in the cheese, parsley and nuts.

Roasted Root Vegetables

This is another Rachael Ray recipe and was a great introduction to some new vegetables for me. I had never tried turnips or fennel and still haven't tried parsnips because I didn't find them at the grocery store I was at. I was a little nervous about the fennel, but ended up loving it, and didn't love the turnips...the potatoes I added were definitely better. I cut this recipe in half for our family.

Ingredients:
3 lbs. small turnips, peeled and halved
2 lbs. carrots, peeled and cut diagonally into 2-in pieces
1 lb. parsnips, peeled and cut diagonally into 2-in pieces
2 8oz heads fennel, halved lengthwise and sliced into 1/2-in wedges (after doing a little research online, I only used the bulb part and threw in some of the leafy tops too)
(I added 3 red potatoes cut in cubes)
3 T EVOO
salt and pepper
4 T butter
2 T chopped fresh sage

Directions:
-Preheat oven to 375 degrees.
-In large bowl, toss the turnips, carrots, parsnips and fennel with the olive oil; season with salt and pepper.
-Divide the vegetables between 2 rimmed baking sheets. (or use 1 if you half it like me). Roast, turning occasionally, until tender, about 1 hour; transfer to a large bowl. (I turned mine every 20 minutes)
-Meanwhile, in a small skillet, cook the butter over medium heat, stirring frequently, until golden-brown, about 5 minutes; stir in the sage and season with salt and pepper. Add to the vegetables and toss to coat.

Lazy Baked Greek Chicken

This a recipe from Rachael Ray and it turned out super, super yummy. I put a little less stuffing in my kids' chicken because I wasn't sure how they would like the feta and spinach, but they ate it all, so next time I'll just make it like ours. It's always fun to serve a chicken dish that looks so fancy too :-).

Ingredients:
2 T EVOO
1/2 medium onion, finely shopped
3 large cloves garlic, finely chopped
1 10oz package frozen chopped spinach, thawed (I used fresh spinach and wilted in the microwave in a bowl with a little water...just drain it well after)
salt and pepper
freshly grated nutmeg, to taste (didn't have, so didn't use)
3 T butter
1 c panko breadcrumbs
1 t dried oregano
4 skinless, boneless chicken breasts
1/2 c crumbled feta cheese (mine was a garlic and herb kind)

Directions:
-Preheat oven to 425 degrees.
-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 3-4 minutes.
-Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg.
-Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.
-Drizzle baking dish with remaining 1 T EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.
-Place chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Spicy Crunchy Chickpeas

This is another recipe I saw in All You magazine and wanted to try. I am definitely a snacker, so when I am trying to be healthy it is key for me to have healthy snacks available or I will go for my trusty chips (oh, how I love chips!). These little guys were easy to make and crunchy and flavorful. I'm hoping the leftovers taste good too because even Addie loved them and they'd be great to have on hand!

Ingredients:
* 2 tablespoons olive oil
* 1 teaspoon cinnamon
* 1 teaspoon cumin
* 1 teaspoon allspice (I didn't have so left out)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* I added 1/2-3/4 t chili powder
* 2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry


Directions:

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a bowl and let cool before serving, stirring occasionally.

Italian Sausage and Potato Roast

This recipe was in a recent issue of All You magazine and it looked easy and yummy and not too bad for...especially when you use turkey sausage instead like we did. I love roasted EVERYTHING :-) and this hit the spot!

Ingredients:
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1/2 sweet onion, sliced
3/4 lb. red potatoes, cut in quarters
1 T olive oil
1/4 t dried oregano
1 t garlic salt
pepper
1 lb. Italian sausage cut into chunks (I used a 14 oz turkey sausage)

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with foil and mist with cooking spray.
In a large bowl, toss peppers, onion and potatoes with olive oil, oregano, garlic salt and pepper. Spread vegetables on baking sheet.
Distribute sausage chunks among vegetables. Roast until veggies begin to caramelize and sausages are cooked through, about 30 minutes, stirring once or twice during baking.

Gluten-Free Chicken Noodle Soup

 

(there is more broth than this, but it's hard to get a picture of all the yummy stuff when it is covered by broth)
I adapted this recipe is from a site I used to visit often but sadly isn't posting new recipes, Kill the Gluten. You can use whatever noodles you like and you could mix it up with any variety of vegetables as well. Leaving the noodles separate has helped make the leftovers stay delcious...and having the leftovers in the fridge has been an easy and healthy lunch to go to. Aaand my kids ate up every bite in their bowls!

Ingredients:

3 chicken breasts

6 cups water

6 GF chicken bullion cubes

8 oz. GF noodles (I use penne for pretty much everything because our Walmart has them for cheap)

2 t. minced garlic

1 large onion, finely chopped

4 large carrots, chopped

2 zucchini, chopped

2 tomatoes, chopped

1 t. kosher salt

1/2 t. pepper

1/2 c. parsley, finely chopped

Directions:

Boil chicken with water and bouillon. When chicken is mostly cooked, add all the vegetables and bring to a boil. I added vegetables as I chopped them and did them in order of those that needed more time to cook (garlic/onions, carrots, zucchini and then tomatoes). While this pot was cooking I cooked my noodles in a separate pot (gluten-free noodles fall apart easily, so it may not be necessary to do this with regular ones) When it was time to serve the soup I added noodles to each bowl. I have been storing them separately in different dishes in the fridge and it has worked perfectly!

Chicken and Dumplings

This is a recipe from The Pioneer Woman, so you know it has to be delicious :-). I couldn't resist trying this one, especially when I saw that I happened to have the exact apple cider in my fridge that she pictured. The ENTIRE family loved this meal...from my husband down to my 1 1/2 year old. I was thrilled that the dumplings actually cooked and held together in a "dumpling" shape :-).

Ingredients:
* 2 Tablespoons Butter
* 2 Tablespoons Olive Oil
* ½ cups All-purpose Flour
* 1 whole Chicken, Cut Into Pieces (cut Up Fryer)
* Salt And Pepper
* ½ cups Finely Diced Carrots
* ½ cups Finely Diced Celery
* 1 whole Medium Onion, Finely Diced
* ½ teaspoons Ground Thyme
* ¼ teaspoons Turmeric
* 6 cups Low Sodium Chicken Broth
* ½ cups Apple Cider
* ½ cups Heavy Cream
* Dumplings:
* 1-½ cup All-purpose Flour
* ½ cups Yellow Cornmeal
* 1 Tablespoon (heaping) Baking Powder
* 1 teaspoon Kosher Salt
* 1-½ cup Half-and-half
* 2 Tablespoons Minced Fresh Parsley (optional)
* Salt As Needed

Directions:
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
rop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Christmas and the New Year

After a delicious Christmas Eve dinner and Christmas morning brunch, I'm ready to ring in a healthier new year. It's super cliche I know, but I've really got to get this show on the road! Preston was born over 1 1/2 years ago now and I feel like I have still not gotten back into my healthy eating and working out habits. So, no more excuses, it's time to get to business. I know I feel better in more ways than one when I am treating my body well so I'm looking forward to it. I'm going to be on the lookout for more healthy recipes to add to our menus!
But in the mean time, here is our traditional holiday meal line-up...

Christmas Eve Dinner
Prime Rib and Grandfather's Creamy Horseradish Sauce
Mashed Potatoes w/ Gravy
Yorkshire Pudding (my grandma did little individual ones this year and they were the best ever!)
Creamed Corn
24 Hour Salad (my contribution)
Mom's Rolls
We had Pecan and Pumpkin Pies with Ice Cream for dessert
(I need to get some of the recipes! Since I'm never in charge of making the other items I don't worry about them, but I know I'll want them eventually)

Christmas Morning Brunch 
(this menu varies each year, but it always delicious!!!)
Southwestern Quiche
Mom's Overnight Egg Bake
Grandma's Eggs
Fruit
Freshly Squeezed Orange Juice
Hot Chocolate with toppings
Gingerbread Waffles with homemade Buttermilk Syrup 
(my mom made these and they were to DIE for...seriously one of the best things I've ever tasted!)

Brownie Covered Oreos

My mom actually made these and then shared some with us, but they were SOOO good and festive I had to share them! She found the recipe on Picky Palate...You HAVE to try them!

Ingredients:
1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

Directions:
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan :)
2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy :)
Makes entire package of Oreos

Country Chicken with Gravy

Sometimes I'm just in the mood for some classic comfort food and this totally hit the spot! I saw the recipe in an old Taste of Home magazine and was excited that a "fried" chicken and gravy recipe was nearly gluten free. I traded out the flour for cornstarch and served it up with Baked Parmesan Broccoli and mashed red potatoes and it was SO good. I LOVED the gravy most of all and next time I'll make some extra of it.

Ingredients:
* 3/4 cup crushed cornflakes
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon dried thyme
* 1/4 teaspoon pepper
* 2 tablespoons fat-free evaporated milk
* 4 boneless skinless chicken breast halves
* 2 teaspoons canola oil
GRAVY:
* 1 tablespoon butter
* 1 tablespoon all-purpose flour (I used cornstarch)
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1/2 cup fat-free evaporated milk
* 1/4 cup condensed chicken broth, undiluted (I wasn't sure if this was different than a normal can of broth so I threw in a little chicken bouillon just in case :-)
* 1 teaspoon sherry or additional condensed chicken broth
* 2 tablespoons minced chives

Directions:
* In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
* In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
* Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.

Baked Parmesan Broccoli

I LOVE broccoli and was excited to try this new way to make it. It was very good and I'm sure it's even better with the bread crumbs on top giving it some crunch! (recipe from taste of home magazine)

Ingredients:
* 4 bunches broccoli, cut into florets
* 6 tablespoons butter, divided
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 1/4 cup all-purpose flour (I used cornstarch)
* 2 cups 2% milk
* 1 egg yolk, beaten
* 1 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup seasoned bread crumbs (I left off to keep it gluten-free)

Directions:
* Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Place in a greased 13-in. x 9-in. baking dish; repeat with remaining broccoli.
* Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
* Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; stir in the cheese, salt and pepper.
* Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
* Bake, uncovered, at 400° for 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).

Green Bean Casserole

This recipe is from the always delicious Pioneer Woman. She posted this recipe right before Thanksgiving and I was dying to try it! It just looked SOOO much better than the traditional thanksgiving beans (which I don't love) and it is. In fact I ate it as my main meal by putting it on top of rice. It isn't super healthy of course, because most of PW's recipes are not super healthy, but definitely super tasty :-)! Definitely try this one...maybe when you are having people over for dinner so you won't eat all the leftovers like me!

Ingredients:
* 2 pounds Fresh Green Beans, Ends Cut Off
* 4 slices Bacon, Cut Into 1/4 Inch Pieces
* 3 cloves Garlic, Minced
* ½ whole Large Onion, Chopped
* 4 Tablespoons Butter
* 4 Tablespoons All-purpose Flour
* 2-½ cups Whole Milk (I used 1 1/2 cups 1% milk)
* ½ cups Half-and-half (I used 1 1/2 cups cream)
* 1-½ teaspoon Salt, More To Taste
* Freshly Ground Black Pepper, To Taste
* ⅛ teaspoons Cayenne Pepper
* 1 cup Grated Sharp Cheddar Cheese
* 1 jar (4 Ounce) Sliced Pimentoes, Drained
* Extra Milk For Thinning If Necessary
* 1 cup Panko Bread Crumbs

Directions:
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.