Tag Archives: healthy

Spaghetti and Meatballs Soup

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This has to be one of my favorite soups ever.

meatball soup

I can’t get enough of it!

It’s super simple to make, packed with flavor, a little spice and I just love little meatballs! Especially in soup! Remember my chicken meatball wedding soup? The bomb.

And this one just as fab! Except it’s even easier to make and the ingredient list is as basic and simple as it gets!

And I do realize it’s spring and you are probably over soups by now, but I’m telling you give this one a chance, you won’t be sorry!

Have I mentioned we are going to Mexico in 6 weeks? I am soo excited! 6 days in Puerto Vallarta :) And hopefully if I pass my test it will be a celebration trip too and I can finally relax :)

One thing though, I need to get my booty in shape! Although I’m not all that out of shape right now, I don’t feel my best and I am dreading being in bikini…

So for the next 6 weeks I am going to be hitting the gym hard! I’m going to try to get to spin twice a week and then 3-4 days of regular cardio/weight training and 1-2 rest days. And I should really go tanning…I am as pale as it gets and in Vegas, that’s pretty unacceptable :)

Back to the soup!

My husband doesn’t really care for soup. Not really at all. Whenever I tell him we are having soup for dinner, he is like “That’s it!?” But this soup, he can eat for breakfast, lunch or dinner and I won’t hear any complaints. We.love.this.stuff!

And definitely bikini-friendly ;)

Spaghetti and Meatballs Soup

Serves: 6

Ingredients:

  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 2 garlic cloves, minced
  • 1 1/2 tsp dried parsley
  • 1 onion, chopped
  • 5 tbsp marinara sauce
  • a pinch of red pepper flakes
  • 6 oz dry spaghetti, broken into pieces
  • 1 lb lean ground turkey
  • 1 large egg
  • 1/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1/4 cup grated parmesan cheese
  • salt and pepper

Directions:

  1. In a big pot, over medium high heat combine the broth, water, garlic, onion, parsley, marinara and red pepper flakes.
  2. Bring to a boil and simmer for 5 mins.
  3. In a bowl, combine the turkey, egg, bread crumbs, basil and parmesan cheese and a pinch of salt and pepper. Mix with your hands and shape into meatballs. I had about 36 meatballs.
  4. Transfer the meatballs in the pot and cook for 2 mins.
  5. Add the broken noodles and cook according to package directions.
  6. Taste for seasoning and adjust salt, pepper and red pepper flakes accordingly.
  7. Serve with extra grated parmesan!

Adapted from: SkinnyTaste

meatball soup nutrition facts

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Baked Coconut Shrimp with Jalapeno Apricot Dipping Sauce

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One thing that my husband thinks he absolutely hates is coconut.

coconut shrimp

So of course, I had to try to change his mind.

I love coconut shrimp but since he is very anti-coconut I have been reluctant to try it at home.

On Pinterest I saw a recipe for coconut shrimp with pineapple sauce and it looks absolutely mouth-watering divine.

Like OMG I need this in my life right this second.

coconut shrimp2

So we went to the grocery store and to his surprise I bought coconut flakes. He was all like “What do you need that for? I hate coconut!”

And so I told him that I want to attempt coconut shrimp. Well he didn’t seem pleased at all and gave me a whole spiel on how he won’t like it, but regardless I had my mind set to it and I was making some. Hey if he doesn’t want any, the more for me!

So that night I whipped a batch of coconut shrimp and my life will never be the same.

It was ridiculously easy, takes 5mins to assemble +15mins to bake and the taste would blow you away.

So I presented them in from of Your Majesty, he took one bite and what do you know? He loved them!

He couldn’t keep his hands away!

Elly and Coconut 1 – Chris 0

If you are hosting a dinner party I totally recommend making these! They are super tasty and you will definitely impress you guests! The shrimp is crunchy and slightly sweet, the sauce is sweet, tangy and slightly spicy. Just fa-bu-lous!

Coconut Shrimp with Jalapeno Apricot Sauce

Makes: 24 shrimp

For Jalapeno Apricot Sauce:

  • 1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 2 tsp finely chopped jalapenos

Directions:

  1. Combine all the ingredients in a bowl.
  2. Cover with cling wrap and refrigerate while preparing the shrimp.

For coconut shrimp:

  • 1 lbs uncooked large shrimp (tails on, deveined)
  • 4 tbsp cornstarch (You might use less)
  • 2 cups shredded coconut
  • 2 egg whites

Directions:

  1. Preheat oven to 400F. Line two baking sheets with parchment papper
  2. In a bowl, beat the egg whites until soft peaks form. (I did this by hand because I thought it might be fun not but you can use hand mixer)
  3. Hold the shrimp by the tail and dip in cornstarch, shaking off any excess, then in the egg whites and then in the coconut.
  4. Bake for 15-17mins flipping halfway through.

Adapted from:Quick-Dish.Tablespoon

Dinner for 2: Lighter Chicken Alfredo

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Alfredo. The language of love.

light alfredo

I absolutely adore alfredo sauce.

I mean what’s not to love? It’s rich and  creamy, super cheesy, slightly garlicky, buttery goodness that just screams Indulgence.

And made light? Without using a ton of butter and oh-so-good-but-oh-so-bad heavy cream? And without sacrificing any flavor?

Is that even possible?

Well yes it is my friends!

Yes, now you can eat as much as you want of this and as often as you wish without all the guilt!

To lighten this classic dish I used only 1 tbsp of light butter, fat-free skim evaporated milk, some plain nonfat yogurt and a teeny bit of cornstarch to thicken it all up. Add up a handful of cheese, some garlic salt and plenty of pepper and there you have Light Alfredo!

The whole meal took 15 mins to make! Seriously!

I was slightly fearful of how this was going to turn out, but at the end it turned out absolutely ahhmazing! Chris even said Perfection :)

So my dears there you have it light alfredo sauce! The sauce itself has only 138 calories per serving :)

Lighter Chicken Alfredo

Serves: 2

Ingredients:

  • 1 tbsp light butter
  • 1/2 cup fat-free skim evaporated milk
  • 1/4 cup nonfat plain yogurt (or greek!)
  • 1/4 cup shredded parmesan cheese
  • 1 tsp cornstarch dissolved in 1 tsp water
  • garlic salt and pepper to taste
  • 2 small chicken breasts (about 8oz)
  • to season: dried basil, garlic salt and pepper
  • 4 oz linguine or fettuccine pasta

Directions:

Cook the pasta according to package instructions. Before draining pasta, reserve about 1/2 cup of pasta water.

Dry the chicken breasts with a paper towel. Season both sides with a sprinkle of basil, garlic salt and pepper. Grill until cooked through. (I used my George Forman Grill for ease!)

Keep the chicken warm while preparing the sauce.

In a saucepan over medium high heat, melt the butter. Stir in the evaporated milk and bring to a low boil. Turn the heat to medium-low and whisk in the water cornstarch. Let it slightly thicken then turn the heat off. Stir in the yogurt. Add the parmesan and let it melt. Season to taste with garlic salt and pepper.

In a large bowl mix the pasta and sauce. If the sauce is too thick, add a little pasta water until reached desired consistency (I used about 1/4 cup of pasta water). Slice the chicken, plate and serve immediately! :)

Spicy Chicken Sausage, White Beans and Spinach Soup

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Soup.

soup
I’ve said this a million times before and I’ll say it again.
There’s nothing more comforting on a cold winter day than a big bowl of soul warming soup.
Nothing can compare.
Nothing.
Ok maybe a big mug of hot cocoa spiked with some Bailey’s and topped with whipped cream and chocolate syrup that’s equally comforting. ..
But nothing else could compare…
And besides being comfort food at its best, it’s easy to make, requires only one pod and it’s quite nutritious! This soup is nothing short of fab :)  It’s rich yet light, pretty thick, just a tad spicy from the chicken chorizo sausage, packed with kidney beans which are a great source fiber and we all know that spinach is a complete power food! The marinara gives it an Italian twist and the orzo is the perfect component to tie everything together in a big bowl of yuminess :)
Have I convinced you yet to give it a try? Because you really should! :)
Spicy Chicken Sausage,White Beans and Spinach Soup

Serves: 5-6
Ingredients:

12oz Al Fresco chicken chorizo sausage (or any other spicy chicken sausage)
1 onion, chopped

2 cloves garlic, minced
2 big cups baby spinach
2 cups chicken broth
4 cups water
1 1/2 cups marinara sauce
1 chicken bouillon
2 15oz cans kidney beans
1 bay leaf
1/4 tsp red chilli powder
1/4 tsp oregano
1/4 tsp red pepper flakes
1 cup orzo
Salt and pepper to taste
EVOO
Parmesan cheese and parsley for serving
Directions:
In a dutch oven over medium high heat add a tbsp of oil and let it get hot. Once hot add the chicken sausage and let it brown on all sides. Remove to a plate. Once the sausage is cool enough to touch, slice thinly. To the pod, add another tbsp of oil. Add the onions and cook until translucent (about 3-5mins). Add the garlic and saute for 30secs. Add the spinach and let it wilt (about 1min). Add the broth, water, chicken bouillon, marinara, beans, chopped sausage and spices. Bring to a boil, then reduce to low and simmer for 20mins. Turn the heat to medium-high, add the orzo and cook for 10mins. Turn to low and simmer for 10mins. Serve with shredded parmesan and chopped parsley.

Adapted from: LoriesMississippiKicthen

soup2

Crock-Pot Wednesdays: Honey Sesame Chicken

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Y’all know by now that I absolutely love my crock-pot so on Wednesday I’m dedicating an entire day to it :)

I firmly believe that it was one of the best invention ever and I love the ease of it.

I can just dump everything in the pot in the morning and when I come back from work, dinner is already made and I don’t have to worry about it.

And if you don’t want to do dishes, I mean who ever wants to do dishes? you can buy slow cooker liners from the grocery store which makes cleaning up a breeze and get some sturdy paper plates and TA DA – no mess :)

This dish is actually healthy too! I served it over quinoa which is an ahhmazing source of protein and broccoli! Broccoli!!! That’s a big one for me because I’m a complete veggie-hater and broccoli totally grosses me out! I keep wondering once we have a kid how am I gonna make them eat their veggies when I don’t eat mine? So I knew I had to force myself and try to like it… But I have to admit, it actually wasn’t all that bad… and I would do it again. I guess I’m growing up…

Stay tuned every Wednesday for more slow cooker dishes :)

Honey Sesame Chicken

Serves: 6

Calories: 298 (without brocoli and quinoa)

with quinoa and brocoli: 420

Ingredients:

  • 2 lbs chicken breasts
  • salt and pepper
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey (or agave)
  • 1/4 cup tomato sauce
  • 1/2 cup light soy sauce (or reduced sodium)
  • 2 tbsp canola oil
  • 3/4 tsp red pepper flakes
  • 4 tsp cornstarch
  • 1/3 cup water
  • Serve with 1 cup quinoa, 2 cups broccoli, 3 scallions and 1-2 tbsp sesame seeds

Directions: Season the chicken with salt and pepper and place on the bottom of the crock-pot. In a bowl combine the onion, garlic, honey, tomato sauce, soy sauce, oil and red pepper flakes and pour over the chicken. Cook on LOW for 4 hrs or on HIGH for 2hrs. Remove the chicken to a cutting board and shred, leaving the sauce in the pod. In a small bowl, combine the cornstarch and water and whisk with a fork. Add it to the pot and stir to combine.Turn to HIGH and cook for 10 mins or until the sauce thickens. Add the chicken back to the pot and stir with the sauce. Serve immediately with quinoa, broccoli, scallions and sesame seeds.

Source: AmyBites

Mini Brownie Batter Chocolate Chip Pancakes

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Hi! It’s been awhile, I know. But life’s been busy! I’ve been working a lot of night shifts, so I haven’t had much time to cook and when off we’ve been going out. But this weekend we are cooking :)

So this morning when I woke up all I wanted was pancakes! But not just any pancakes- I wanted good for you, fluffy chocolate pancakes and they were beyond amazing! And they had to be mini, isn’t food soo much cutter when it’s tiny and that way when you eat 3-4 pancakes you don’t feel as bad! And they are soo filling! VERY extremely easy to make and I’m sure you already have everything on hand :) Pancakes for dinner anyone? You are going to love them!!! Serve them with a light maple syrup and you have an amazing breakfast that will keep you full for hours all for under 300 calories!

1/8 measuring cup makes the perfect mini pancakes :)

Mini Brownie Batter Chocolate Chip Pancakes

Serves 2 (makes about 8-9 mini pancakes)

Ingredients:

  • 1/2 cup all-purpose flour (you can also use gluten-free flour if you want)
  • 1/2 tsp baking powder
  • 2 tbsp Hershey’s Dark unsweetened cocoa powder
  • 2 tbsp + 2 tsp sugar (or you can use any other sweetener like stevia)
  • pinch of salt
  • 3 tbsp unsweetened applesauce
  • 2 tsp vanilla extract
  • 11 tbsp milk (you can use nondairy if you prefer)
  • semi sweet or dark chocolate chips, optional

Directions: In a medium bowl combine all the dry ingredients. In a measuring cup combine all the wet ingredients. Now pour the wet ingredient into the dry and stir to combine. Don’t overbeat it! The batter should be a little lumpy but all the dry ingredients should be saturated. Heat a  pan or griddle on medium high heat and spray with cooking spray. Pour some batter on the pan (about 1/8 cup) sprinkle with some chocolate chips and cook until perfectly set. Flip and cook that side for about 1-2 mins. Repeat with the remaining batter. Serve with syrup! Yum!

From: ChocolateCoveredKatie

Do it!

Yummy Chicken Soup

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Soo although lately it’s been really nice and warm in Vegas (well except today of course), I was craving something warm and cozy served with lots of bread of crusty French bread so I decided to make this yummy soup :) And it was great! This soup is packed with veggies and since I am like a child and really don’t like any vegetables (that aren’t sautéed in lots of butter and topped with bacon) I hid all the good-for-you stuff by pureing the soup so even the pickiest eater will enjoy this! And the leftovers are awesome! The soup overnight in the fridge becomes even thicker and somehow even better tasting then it already is :) Just delicious! Funny thing is when I decided to make it, I didn’t realize I didn’t have a big enough soup pod to make it in! So I had to make it in two badges and once I shred the chicken and pureed it I was able to fit it in 1 pod! But seriously you need to try it, it’s soo good!

Yummy Chicken Soup

Makes a big pot of soup!

Ingredients:

  • 2 cups of butternut squash,  cubed
  • 2 cups of potatoes, cubed
  • 1 cup of celery, chopped
  • 1 large onion, chopped
  • 1 cup of chopped carrots
  • 4 chicken legs (salt and pepper on both sides)
  • 2 tbsp of canola oil
  • 1 chicken bullion cube
  • ¼ cup of tomato sauce
  • 1 cup of short cut pasta
  • 6 cups of water
  • salt, pepper, garlic powder (i used 1 tsp) , paprika (1 tsp), oregano (1/2 tsp), basil (1/2 tsp), red chilli pepper(3/4 tsp) to taste

Directions: In a big soup pod, over medium high heat, heat up the canola oil. Once hot, brown your chicken legs(skin side down first), for 2-3 mins on each side until golden. Transfer to a plate and set aside. Add in the squash, potatoes, carrots, celery and onion and cook for 5 mins or until your vegetables have softened, decreased in volume and developed some color. Add the tomato sauce, water and bullion cube and stir to combine. Add in the chicken legs and cook on low for 2 hours. After that, remove the chicken legs to a plate and let cool completely. In a blender or food processor, blend all your vegetable until nice and smooth (you might have to do this in badges and keep in mind hot liquids double in size when pureed) leave some chunks if you like! Once the chicken is cool enough to handle, shred it with your fingers or a fork. Add your pureed vegetables and chicken back to the soup pod, turn the heat up to medium high and bring to boil. Add in the pasta and cook for 10 mins. Serve with some crusty bread or biscuits :)

Healthy Spicy Tofu, Spinach and Beans Soup

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Tofu? Spinach? And it was actually really good! I’m not gonna lie I was a little afraid of the tofu. Who am I kidding, I was a lot afraid. I knew it doesn’t really have a taste, it just absorbs all the flavors you cook it with, but what scared me was the texture of it. Although tasty in the soup, the texture did throw me off just a little, but it’s definitely worth eating! It’s high in protein, low on calories and great source of calcium! And spinach…well I never liked spinach growing up, or any other veggies for that matter, but especially spinach. But in this soup I actually liked it, noo I loved it!!! It absorbed the light tomato-beef broth, the spices and with the beans it was a great dinner!!! When Mr. Picky realized we were having soup for dinner, he said “Wait is this the actual main course?” so he was a little negative going in, but he finished his bowl in no time and said “Well that was actually really good and filling and I would definitely eat it again” So there is your reassurance! I’m definitely going to embrace tofu and spinach from here on :) And by the way this soup is sooo easy to make! You have to give it a try :)

Healthy Spicy Tofu, Spinach and Beans Soup

Serves 4

Ingredients:

  • a handful of spinach (rinsed, stems trimmed and chopped)
  • 15 oz can diced tomatoes (with juice)
  • 2 cups beef broth (you can also use chicken or veggie if you prefer)
  • 15 oz can cannellini beans
  • 6 oz (1/2 package) tofu medium in water (drained and cubed)
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp red chilli pepper
  • 1/8 tsp cayenne pepper
  • Salt and pepper to taste

Directions: Combine all ingredients in a pod and bring to boil over medium high heat. Bring the heat down to low, cover with lid and simmer for 15mins. Serve!

Honey Cinnamon Roasted Chickpeas

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5 random things :)

  1.  So I am officially having the laziest weekend ever! I haven’t done anything all weekend! The highlight of my day today is that I went to the grocery store to buy some chickpeas to make this :) and no it’s not because I have nothing going on in my life lol, it’s just that I don’t feel very motivated, that’s all. For example, I was supposed to take my sister shopping today but I’d rather stay at home and watch One Tree Hill and eat Cane’s. Yes I know I am lazy. But tomorrow is Monday and I am starting my diet and I will workout, and I will even drink water blah!
  2.  Did you know I hate water? And yes I am being serious! And no I am not crazy! But seriously, to me water has a taste, or after-taste or maybe both and it’s not good so I just try to avoid it all together. Now you are probably wondering how I am still alive, well I drink a lot of Crystal Light and love it! The strawberry energy one is amazing! Totally worth the few calories :)
  3.  I love the Brazilian Butt Lift DVDs - has anyone tried them? They are great! Yes, they do really work but they are pretty hard to keep with in the beginning. I just wish I “found” more time to do them because they are great! And the instructor, can’t remember his name, is kinda cute and says the funniest things! “Now shake that boom boom” LOL! It’s weird but when I am at the gym and doing some exercises I can totally hear his voice in my head “Do one more, don’t settle for less”, weird right!?
  4.  I am obsessed with the Voice because well Adam Levine is in it and he is irresistable!
  5.  I really wanted to make a chocolate zucchini cake today but there was no zucchini at the grocery store! I know it’s currently not in season and all, but we usually have it in stores year-round. The one time I decided to be a little healthy and make a healthy dessert and I can’t find what I need…. so I ended up making these quick and easy chickpeas and they were great -very addictive :)

So here is a step by step how to make them :)

You will only need 5 ingredients:  Canola oil, garbanzo beans, sugar, cinnamon and honey :) Rinse well the beans with cold water until all the starch comes off (it will take just a couple of mins)Transfer to a paper towel to dry. If you want you can remove the skins, but you don’t have to. It does take a couple of minutes so since I am a bit lazy not to remove them and it turned out just fine :) To make sure they are dried I covered them with a second paper towel to remove any excess moisture.In a bowl mix together the canola oil, sugar and cinnamon.Add in the chickpeas and make sure they are all evenly coated.Now transfer to a baking sheet and cook until they are nice and crunchy. About 35mins. At this point your kitchen smells absolutely heavenly!Then transfer to a bowl and smother with honey and a little more cinnamon :) Transfer back to the baking sheet to dry :) And now just put them in a pretty bowl and serve :) Wasn’t that easy! They are a great snack while watching a movie :)

Honey Cinnamon Roasted Chickpeas

Makes about 2 cups of roasted chickpeas

Ingredients:

  • 15 oz chickpeas (garbanzo beans)
  • 2 tsp canola oil
  • 1 tsp ground cinnamon + a little extra
  • 1 tbsp sugar
  • 1 1/2 tbsp honey

Directions: Preheat oven to 375F. Drain and rinse well the chickpeas under cold water to get rid of the starch. Dry on papertowels.You can remove the skins if you want. In a small bowl, mix together the canola oil, cinnamon and sugar. Add in the chickpeas and make sure they are all evenly coated. Spread out the beans on a baking sheet and bake for about 35mins until crunchy and no longer soft in the middle. Once cooked, transfer the chickpeas in a bowl and cover with honey and a couple of dashes of cinnamon. Transfer back to the baking sheet to cool and dry.  Enjoy this easy snack :)

Very Slightly Adapted from: The Pasty Affair

Sloppy Toms

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Hi. Yes, I know I’ve been neglecting you and I’m sorry. But in my defense I’ve been going out to eat a lot and making sandwiches after work so I haven’t had much time to cook, but don’t worry in the upcoming week expect a lot new posts starting with this :)

This turkey sloppy joe (sloppy toms I know clever right) is a great healthier alternative and I promise you won’t miss the beef even for a second! Even Mr. Picky said the meat tastes just like beef :) so with his approval this is a total winner! It has the perfect balance of sweet and spicy, it’s totally simple and fast to make and it’s soo affordable! You gotta make this, it’s delicious!

And by the way I know I must be crazy, but I am considering become a vegetarian and Mr. Picky is totally against it. Although I adore steak, I feel like my body needs to detox from all the meat and I also love animals so it just feels like the right thing for me but the only thing is it will be very difficult to stick to especially with the biggest carnivore for a husband sooo we’ll see…. But as of now, we are eating meat lol!

And by the way, I’m totally starting to eat healthy and workout on Monday, no excuses! Who’s with me? :)

Sloppy Toms

Serves 2 (easily multiplied)

Ingredients:

  • 5 oz mushrooms (cleaned and cut thin )
  • 1/2 medium yellow onion (diced)
  • 1/2 lb ground turkey
  • 1/4 cup ketchup
  • 1/2 tbsp mustard (I used spicy brown)
  • 1 1/2 tbsp BBQ sauce (used Jack Daniels brown sugar)
  • 1/4 tsp apple cider vinegar
  • about 1/2 tsp Worcestershire sauce (didn’t measure)
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • salt and pepper to taste
  • 2 buns ( I used Sara Lee’s Sesame Seeds Buns)

Directions: In a saucepan (greased with about 1-2 tbsp veg oil), over medium low heat, saute the mushrooms covered for about 9 mins until golden brown (stirring occasionally). Transfer to a food processor and pulse until finely ground.

In the same saucepan (add a little more oil), over medium low heat, combine the mushrooms and onions. Saute until onions are nice and soft and then add the ground turkey. As it cooks, break up the turkey. Now add in the next 9 ingredients. Continue to cook until the turkey is browned and no longer pink. Spoon mixture in buns and top with shredded cheddar cheese, if desired. Enjoy :)

Adapted from: Pass The Sushi