Foil pouch grilled green beans w/ lemon

This is where I got this recipe:
http://www.dadcooksdinner.com/2012/07/foil-pouch-grilled-green-beans.html

Ingredients:

• 1 pound beans, ends trimmed (or any semi-tender vegetable that you can steam in about fifteen minutes; i.e., baby carrots, asparagus, broccoli)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon water
• lemon zest (not in original recipe but sends the beans over the top!)

Directions:

1. Wrap the Beans:
Lay the pieces of foil on top of each other, and put the beans in the middle of the foil, in a pile roughly following the shape of the foil. Sprinkle the salt and pepper over the beans, then drizzle with the olive oil and water. Bring the long sides of the foil together over the top of the beans. Fold the long sides over twice, then keep folding until you have a long envelope with the foil tight against the pile of beans. Fold the open ends of the envelope a few times to seal.

2. Preheat the grill:
Prepare the grill for cooking on medium heat, then clean with a grill brush. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, then turn the burners down to medium and brush the grate clean.

3. Cook the beans:
Put the envelope of beans over direct medium heat, and cook with the lid closed for 8 minutes. Flip the bag of beans, and cook for another 8 minutes. Carefully open the bag and check the beans - a bean from the middle of the pile should be floppy, and cooked all the way through. If not, seal up the envelope and cook until the beans are tender.

4. Serve the beans:
Open one end of the envelope, pour the beans onto a platter, finish off with lemon zest and serve.

Pulled Pork Mac & Cheese with a Healthy Twist

Pulled Pork Mac & Cheese

with a healthy twist!

Ingredients

16 oz whole wheat pasta (rotini or penne)

1 lb shredded BBQ pork (homemade or store bought)

½ medium onion, diced

3 oz shredded cheddar

3 oz shredded monterey jack

1 clove garlic, minced

1 tbsp Dijon mustard

Dash of nutmeg and cayenne

12 oz cooked squash (fresh or frozen, I used a combination of butternut and acorn)

1 tbsp butter or olive oil

1 tbsp flour

3 cups skim milk

Sprinkle of parmesan and parsley (fresh or dried)

Directions

1.       Boil pasta, drain and set aside (I undercook since it will be baked).

2.       In a sauce pan, heat butter or olive oil, add onions and garlic, sauté 3-5 minutes

3.       Sprinkle in flour and sauté 1-2 minutes.

4.       Add milk and slowly bring to a boil, stirring every few minutes.  Add Dijon, nutmeg and cayenne.

5.       Once the milk has thickened, slowly stir in the cheese and then the squash. Mix in shredded pulled pork. Add the pasta. Combine and pour into a greased 9x13 pan.

6.       Sprinkle top with freshly grated parmesan cheese and parsley.

7.       Bake at 350 for 30-40 minutes.

Healthy Banana Bread

Ingredients
2 cups flour (wheat if you have it)
1 tsp baking soda
1/4 tsp salt
1/2 cup no sugar added applesauce
1/2 cup honey
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tbsp unsweetened cocoa powder
2 eggs beaten (I used egg beaters)
2 mashed overripe bananas
1 tsp vanilla

Directions
Mix dry ingredients and wet ingredients separately.  Add wet into the dry (add nuts if desired).  Pour into a greased loaf pan and bake at 350 for approximately 1 hour.

Pasta With Lemon Olive Oil

I added in some shrimp that was cooked on the skillet for a bit with garlic.

Ingredients: 

2 teaspoons fresh lemon zest 

1/4 cup lemon juice 

1/3 cup extra virgin olive oil 

2 large garlic cloves, minced 

1/2 cup kalamata olive, sliced (optional) 

1 pint cherry tomatoes, halved 

3 tablespoons basil, julienned 

salt & freshly ground black pepper (to taste) 

1 lb fresh linguine 

1/4 cup grated parmesan cheese (opitonal) 

Directions: 

1 Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes. 

2 Cook pasta and reserve 1/4 cup (60mL) pasta water. 

3 Drain and toss pasta with olive oil mixture and reserved pasta water. 

4 Toss with basil and Parmesan cheese, season with salt and pepper. 

5 Garnish with extra Parmesan cheese if desired.

WW: Greek-Grilled Chicken Sandwich

I subbed w/ half fat-free, half regular feta and it was still delicious.  Also, my red onion was bad, so I made a last-minute addition to the spread w/ chopped kalamata olives.  YUM.

8 WW points per serving (might be less w/ fat-free feta).

Ingredients

	1 spray(s) cooking spray
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
	2 tsp olive oil
	1 tsp red wine vinegar
	1 tsp dill, fresh, chopped
	1/2 tsp dried oregano
	1/2 tsp kosher salt
	1/4 tsp garlic powder
	1/8 tsp black pepper, freshly ground (or to taste)
	10 Tbsp crumbled feta cheese, about 3 oz
	1 Tbsp fat-free skim milk
	1 Tbsp uncooked red onion(s), finely chopped
	4 item(s) light hamburger roll(s) or bun(s), toasted
	2 piece(s) lettuce, romaine, cut in half
	1/2 medium fresh tomato(es), cut into 4 slices

Instructions

• Coat a grill or grill pan with cooking spray; preheat to medium-high.
• Pound chicken until about 1/4-inch thick; place on a large baking sheet.
• In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
• Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
• Grill chicken, flipping once, until browned and cooked through, about 2 to 3 minutes per side.
• Place chicken on toasted bun bottoms; spread each with 1 heaping tablespoon feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops. Yields 1 sandwich per serving.

WW: Blue Cheese Chicken Burgers

 

Used our favorite Sticky Fingers BBQ sauce on this (Sweet Carolina version); served the celery on the side instead of in the burgers (with carrots and blue cheese dressing); and mixed the hot sauce in the adult burgers but skipped it for the kids' burgers.  One kid ate it up; the other barely touched it.  One out of two ain't bad!


8 WW points per serving (not including the blue cheese dressing on the side, and the extra BBQ sauce I slathered on top :)

 

Ingredients

	2 spray(s) cooking spray
	1/4 cup(s) barbecue sauce
	1 1/2 tsp hot pepper sauce, or to taste
	1 pound(s) uncooked extra lean ground chicken breast
	1/2 cup(s) uncooked scallion(s), sliced
	1/4 cup(s) uncooked celery, chopped
	1/4 cup(s) dried plain breadcrumbs
	2 tsp minced garlic
	1/2 tsp table salt
	4 item(s) mixed-grain hamburger roll(s)
	2 cup(s) romaine lettuce, shredded
	1 large fresh tomato(es), cut into 8 slices
	2 Tbsp blue cheese, crumbled

Instructions

• Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
• In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, breadcrumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
• Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
• To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.

WW: Italian Meatballs

Next time we won't make these with the onions, just sub onion powder (for the picky kiddies).  Otherwise, they were a hit!

Also, we opted for italian seasoning (had on-hand) and chicken broth, per the options below.

2 WW points per serving; 4 meatballs per serving.

Ingredients

	1 1/2 tsp regular butter
	1 1/2 tsp olive oil
	1 large uncooked onion(s), minced
	1 pound(s) uncooked lean ground beef
	1 large egg(s), beaten
	1 Tbsp fresh parsley, fresh, finely minced (or 1/2 tsp Italian seasoning)
	3/4 tsp table salt
	1/4 tsp red pepper flakes
	1/4 cup(s) canned beef broth, or chicken broth
	1/4 cup(s) white wine

Instructions

• In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
• Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

Mediterranean Farro Salad

We just made this tonight and I had to share it.  Unfortunately, hubby couldn't find the main ingredient -- Farro -- at the grocery, but we subbed brown rice and it was delish!  If anyone finds farro, let me know!  Oh, and we subbed red wine vinegar for the sherry vinegar.

Ingredients

• 10 ounces farro (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1/2 cup pitted black olives
• 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
• 3 ounces Parmesan, crumbled (about 3/4 cup)
• 1 small bunch chives, snipped (about 1/4 cup)
• 1/4 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper

Directions

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
SERVINGS: 4 (SIDE); Calories: 334; Total Fat 15 grams; Saturated Fat: 3.5 grams; Protein: 13 grams; Total carbohydrates: 38 grams; Sugar: 5 grams Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 888 milligrams

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-farro-salad-recipe/index.html

Grilled Asian Chicken Salad

Ingredients
Chicken breasts
Romaine, chopped
Cabbage, approx 1/4 head sliced thin
Carrots, chopped
Bean Sprouts
Pea Pods
Cilantro, chopped
Crushed peanuts
Trader Joe's Asian Peanut Dressing (or something similar)
Sesame oil

Directions
1.  Marinate the chicken in salt, pepper, garlic and 2-3 tablespoons of the dressing and then grill

2. Saute pea pods and 1 teaspoon of sesame oil for 2-3 minutes and let cool.

3. Chop veggies, toss with additional dressing, add chicken, pea pods, cilantro and crushed peanuts.

Spicy Thai Salad (Raw, Vegan)

Ingredients
1/2 cup raw, slivered almonds
1/2 organic lemon juice
2 tablespoons chopped ginger
1 1/2 tablespoons tamari
1/2 tablespoon red chili (or sirrachi)
1 cup raw almond butter
1/2 head shredded white cabbage
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup organic broccoli slaw mix
1 organic red pepper, sliced
1 cup chopped cilantro
2 tablespoons agave nectar (optional)

Directions
1. Combine the agave, lemon juice, chili, tamari and ginger. Mix in a blender (I used an emersion blender).

2. Add 1 cup raw almond butter and blend again. Add a little water to thin if necessary.

3. Combine the cabbage and other veggies, add dressing and mix. Sprinkle in chopped cilantro and silvered almonds.

Parsley and Walnut Pesto

Lowfat version of pesto since olive oil is replaced with chicken broth

Ingredients
Italian Parsley
1/4 cup toasted, chopped walnuts
1 garlic clove
Chicken broth
Salt, Pepper

Combine 1 cup parsley, toasted walnuts, garlic, salt, pepper in a food processor, blender (or use a bowl and emersion blender). Chopped slightly, add about a 1/2 cup of chicken broth and blend (add more chicken broth to adjust consistency if needed)

This will make about a 1/2 cup. Also works well with basil and other herbs. I used this on a chicken, ricotta pizza, but would also work well as a marinade or with pasta.

Herbed Tilapia with Brussel Sprouts

Ingredients
Tilapia filets*
Parsley, oregano (or any favorite herbs) chopped
Garlic, minced
Olive Oil Cooking Spray
Brussel Sprouts, sliced thin
1/2 Sweet onion, chopped
Splash of apple cider vinegar
Sprinkle of parmesan cheese

Directions
1. Mix chopped herbs and garlic. Spray filets with cooking spray and coat with herb and garlic mixture.

2. Saute filets over medium heat for approximately five minutes each side. Spray with cooking spray before flipping.

3. Saute brussel sprouts and onion in a little olive oil (or cooking spray) over medium heat for approximately 10 minutes. Add a splash of apple cider vinegar and saute for another minute. Add a sprinkle of parmesan cheese.

4. Serve tilapia over brussel sprouts.

*If you don't want to mess with seasoning your own filets, Martin's has pretty good ones pre-seasoned (around 220 calories per filet).

White Bean, Sausage and Kale Soup

3/4 - 1 lb lean sausage
3-4 carrots, chopped
3-4 celery stalks, chopped
1 large sweet onion, chopped
3-4 cups kale, chopped
2 cans white beans
2 boxes fat free chicken broth
1 tbsp tomato paste
2 garlic cloves, minced
1/4 cup fresh grated parmesan
4-5 springs of fresh thyme (can substitute dried)
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
Dried basil and oregano (approx 1 tsp each to taste)
Salt, pepper to taste

1. Saute sausage until cooked, drain on paper towels.
2. Add olive oil and crushed pepper flakes to large soup pot, when warm add chopped carrots, celery, onion, thyme, basil, oregano, salt and pepper. Saute approximately 10 minutes, add minced garlic and tomato paste, continue to saute a few minutes.
3. Add chicken broth, bring to a low boil, add sausage and kale, simmer approximately 30 minutes. Stir in parmesan cheese (reserve some to sprinkle on top).
4. Serve!

Mexican Shredded Chicken (Crock Pot)

Quick and easy...we made chicken tostados, but would also work for tacos, salads, etc.

4 Chicken Breasts (frozen)
1 Onion, chopped
2 Garlic Cloves, smashed
1/2 cup Salsa Verde (Herdez is my fav)
1 cup Chicken broth
3 carrots, shredded
1 cup cilantro, chopped
Cumin, chili powder to taste
Toppings (refried black beans, lettuce, cheese, salsa, sour cream, avocado, etc)

Corn tortillas - spray with cooking spray and bake at 350 for approximately 5 minutes each side for tostados.

Add chicken, onion, garlic, salsa, chicken broth, cumin and chili powder to the Crock Pot on low. After 3-4 hours, shred the chicken, add carrots and more salsa or chicken broth if needed. Cook on low until ready to serve.

Zesty, Cheesy Mac and Cheese (Bethenny Frankel)

This is a zesty, "healthy" twist on a comfort food favorite! The investment in ingredients and time is well worth the outcome. This tasty dish is good enough to be a main course, and the recent weather change has it on my mind:

http://www.bethenny.com/

Smoked (or Grilled) Buffalo Chicken Salad

Tonight was another new creation and Paul (the guy that doesn't particularly like salads) said he would put it on any restaurant menu.

Ingredients
Chicken Breasts (1 small per person)
Romaine
Carrots
Celery
Bleu Cheese
Low fat sour cream
Fat free butter milk, milk or ff half and half
Frank's Red Hot
Roasted Sunflower seeds

Directions

• Grill chicken breast (we have a smoker box and used applewood chips)
• Mix about 1/4 - 1/3 cup of low fat sour cream (Daisy is my favorite brand) with a few dashes of Frank's Red Hot and fresh ground pepper to taste). I thinned out the dressing with some fat free half and half since that is what I had on hand, but have made similar dressings with fat free buttermilk or skim milk
• Chop grilled chicken and toss with a little Frank's Red Hot (Paul wanted real butter too, but we compromised with a few spray's of I Can't Believe It's Not Butter).
• Add the chopped carrots and celery (along with any other veggies you want) and bleu cheese to a large bowl with the dressing and toss until everything is well coated
• Warm roasted sunflowers seeds and add on top with a little extra bleu cheese and Frank's Red Hot
  

Thai Cucumber Salad

I usually double the recipe...

Ingredients
2 tablespoons sugar
3/4 cup boiling water
1/2 cup white vinegar
3 cups, peeled thinly sliced cucumber (works fine leaving the peel on seedless cukes)
1/2 cup thinly sliced carrots
1/4 cup thinly sliced green onions
2 tablespoons chopped red bell pepper (I usually add more)
2 tablespoons chopped fresh cilantro
1 tsp peeled freshly grated ginger root
1 tsp minced jalapeno
1/2 tsp salt
1 glove garlic, crushed

Directions
Dissolve sugar in boiling water, add vinegar, cover and chill for two hours
Combine cucumber and other ingredients in a bowl, pour chilled vinegar mixture over it

Fish Tacos

I basically used this recipe from Food.com for this meal, but omitted the Chipotle Cream sauce because I already had this bottled dressing that we used instead.  Personally, I think the cream sauce sounds fantastic, so check out the recipe I linked to...kay?

Here is my adapted recipe:

Ingredients
1/2 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped tomato
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 cloves minced garlic
3 tablespoons chopped cilantro
1 pound tilapia (or halibut), cut into 1-inch thick slices
Soft corn tortillas

Toppings
Thinly sliced cabbage
1 sliced avocado
Lime wedges
Bottle of Hidden Valley Farmhouse Originals Southwest Chipotle dressing (found it at Meijer)
Anything else your little heart desires!

Directions
Melt butter in pan on stove and throw in the rest of the ingredients up to the tilapia.  Saute it for about five minutes, then add in the fish.  It took us about four minutes to cook the tilapia, but then I took it off the heat and kept it covered while I heated the tortillas in a pan on the stove.  Put it all in a tortilla and then top it off with the rest of the goodies!

I'm labeling this as Healthy Eating because that's what the original recipe said...just don't use very much of that dressing!