Healthy Recipes and A New Blog

For most people a new year means new goals. Most of the time those goals include losing weight and becoming a healthier person. I am a huge fan of goals and was really excited to begin a fresh start for the New Year. On Monday, after our birthday week (our birthdays are almost exactly one week apart), we are beginning the "Slim in 6" program. It is a 6 week workout program. We are excited to jump start our healthier lifestyles for the year. One of my main "physical" goals this year is to create healthier eating habits through yummy, healthy recipes. After some research and testing my new recipe finds on my sweet husband, I have found some excellent choices. This year my goal is to find recipes that are not only healthy and tasty, but under about 300 calories and 10 or 15 grams of fat per serving... and of course they need to be easy and fast. I work 10 hour days and by the time I get home I'm exhausted. Although I wish I had more time in the kitchen, it helps to make meals quick and to always have leftovers for lunch the next day.

My mom, sisters, and I have created a new blog, lulushomecookin.blogspot.com. We invite you to enjoy our combination of tasty finds. These new recipes below will also be posted on our cooking blog. As I continue to find new recipes I will either post them on my blog or on our new cooking blog. Enjoy and let me know if you have any questions.

Pollo Fajitas - Picture here

The sauce/marinade for these fajitas is fabulous and can be used for other chicken dishes. Use any healthy tortilla and top it off with a small dollop of sour cream.

Ingredients

• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 dash hot pepper sauce
• 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 lemon, juiced

Directions

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Servings: 5
Prep Time: 15 min. Cook time: 5 min. Ready in: 55 min.
Amount per serving - Calories: 210 Total Fat: 8.3g


Maple Salmon - Picture Here

We LOVE salmon! One of my favorite salmon dishes is a brown sugar glazed salmon. I could eat it every day but it's a little too unhealthy for what we want. This recipe is a fabulous second.

Ingredients

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon ginger, minced (I added the ginger, it's divine!)
• 1/8 teaspoon ground black pepper
• 1 pound salmon

Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, ginger and pepper.
2. Place salmon in a shallow glass baking dish (covered with foil), and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Servings: 4
Prep Time: 10 min. Cook time: 20 min. Ready in: 1 hour
Amount per serving - Calories: 265 Total Fat: 12.4g


Chicken with Asparagus and Roasted Red Peppers - Picture Here

This is such a flavorful meal without loads of calories and fat! You can serve this with a healthy portion of pasta or rice. Whatever pleases your taste buds!

Ingredients

• 1/2 cup chicken broth
• 1 pound boned and skinned chicken breast halves
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 clove garlic, minced
• 1/2 cup chopped roma (plum) tomatoes
• 1 teaspoon balsamic vinegar, or to taste
• 1/2 cup shredded mozzarella cheese

Directions

1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.
2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
   

Servings: 4
Prep Time: 15 min. Cook time: 25 min. Ready in: 40 min.
Amount per serving - Calories: 186 Total Fat: 5g


Salsa Chicken - Picture Here

This has become a favorite and it's painfully easy, fast, and healthy. I usually serve with a small portion of homemade Mexican rice and vegetables.

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Servings: 4
Prep Time: 5 min. Cook time: 40 min. Ready in: 45 min.
Amount per serving - Calories: 287 Total Fat: 12.4g


These last two recipes are from a favorite cooking blog, prudencepennywise.blogspot.com. Click on the "pasta" tab and the "soup" tab for pictures on her blog. All of her recipes have been simply fabulous. Her goal is to create scrumptious meals for her family of four on a tight budget. These two may seem more extensive because she is very detailed in her directions, but they are just as easy and healthy too!

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

Ginger has become a well-known ingredient in our home. It always adds magnificent flavor to our meals and keeps well in the fridge or freezer. Now, combine ginger with pepper and feta... WOW! As of late this has become our favorite meal. I'll be making this meal for our dinner party tomorrow to celebrate Jon's birthday with close friends. I always look forward to this fantastic dinner.

Ingredients

• 8 oz. box wheat penne pasta
• 4 green onions (greens only)
• 1 14.5 oz. can Italian style diced tomatoes (optional: blend smooth in blender)
• 1 large red bell pepper
• 1 small handful of fresh parsley (save some for garnish)
• 4 Tbsp. cream of half and half
• 2-4 Tbsp. feta, crumbled
• 1 Tbsp. olive oil
• 2 Tbsp. finely chopped ginger
• 2 cloves garlic, chopped
• salt and pepper, to taste
• Option: I always add two chicken breasts. Season with rosemary. Brown in the olive oil. Remove and add back into the simmering sauce.
  

Directions

1. Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the pimento pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.
2. In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.
3. Begin cooking the pasta according to package directions.
4. Add the chopped ginger and garlic to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Season with salt and freshly ground pepper mix and stir again.
5. Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.
6. Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.
7. Plate the cooked pasta, add some sauce on top then spoon 1 Tbsp of cream (per plate) on top of that. Crumble ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.
   

Good For You Creamy Tomato Soup

This is my favorite tomato soup recipe. Enjoy!

Ingredients

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, chopped
• 2 (14.5 oz.) cans Italian style diced tomatoes, undrained
• 2 cups chicken broth or stock
• pinch of red pepper flakes
• 1 tsp. balsamic or red wine vinegar
• 1 tsp. honey
• 3/4 cup evaporated skim milk, or 4 oz. 1/3 less fat cream cheese
  
• chopped fresh basil or parsley for serving

Directions

1. In a large pot, heat oil over medium high heat. Add oniion and carrots and saute for five minutes. Stir in garlic and saute an additional minute.
   
2. Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper.
   
3. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender.
   
4. For a creamy soup, transfer to blender and blend, or use an immersion blender directly in the pot. (Immersion blenders are a must have for soup lovers!) Soup can be made up to 2 days ahead of time to this point. ***This is a must, it is so much better creamy***
   
5. Just before serving, add evaporated skim milk (or cream cheese of half and half) to pot. Warm through, but do not boil. Serve immediately with basil or parsley.
   

May these delicious recipes serve you well as you make healthier goals for the New Year!

p.s. The pictures would not load so instead I attached the website to each recipe with pictures included.