Tag Archives: Recipes

May 31, 2013 · 1:27 PM

{Recipe} Healthier Baked Ziti

One of my favorite comfort foods has always been Baked Ziti. There is just something about warm, gooey, melted cheese and pasta that makes me happy. Team that up with some fresh baked Italian bread (preferably from Brooklyn) and I’m on cloud nine!

The problem is, that as I have become healthier over the years, but I still crave that type of meal. My body now rejects high fat foods and processed carbs. I end up feeling sluggish and sick after I eat them, so I knew I needed to find a way to lighten it. As you know it that can be tricky to do when messing with cheese, but I think this turned out pretty good. I even added spinach/kale to the recipe for some vitamins and nutrients.

While this recipe is not the picture of health, it is lighter than your typical Baked Ziti and you can play around with ingredients to match your likes and dislikes. If you are a fan of gluten-free pasta, feel free to use it in this dish!

Healthier Baked Ziti
(serves 8)

Ingredients:

12 oz uncooked ziti or penne (preferably whole-grain)

28 oz crushed tomatoes (I used Tuttorosso)

1 tsp olive oil

3 cloves garlic, minced

10 oz frozen spinach, thawed (I didn’t have spinach the last time I made it so I used Kale and it worked great)

1 tsp Italian Seasoning

2 tbsp chopped fresh basil

salt and pepper, to taste

8 oz fat-free ricotta

1/4 cup grated Parmesan cheese

2 cups (8 oz) shredded part skim mozzarella

olive oil cooking spray

Directions:Preheat oven to 375°F. Spray a 9×13-inch baking pan with oil spray.

In a large pot, cook pasta according to instructions until al dente. Make sure you salt the water before adding the pasta! Drain and return to pot.

As the pasta cooks, heat a medium saucepan, add olive oil and sauté garlic, being careful not to burn it. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, Italian seasoning, salt & pepper.

Add sauce to the pasta and gently toss. Add half of the mozzarella, Parmesan cheese and ricotta to the pasta. Carefully mix well, then transfer to your baking pan and top with the remaining mozzarella cheese.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then cut it into about 8 equal portions.

*You can make this a day in advance if you need to. Just be sure it’s stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking according to the directions above.

This meal would be perfect with a nice side salad instead of the bread, however it’s one of the few times I look to eat Italian bread and found a delicious 100% Whole Wheat variety that my local grocery store bakes fresh daily.

Do you have a favorite comfort food? Have you ever attempted to lighten it up?

A Taste of Summer + Crock Pot Beef Carnitas

The past few days have been simply gorgeous outside! It’s been sunny and in the low 80’s outside, which means it was time to clean up the yard and sit outside.

This year, the yard took quite a beating. Between Super Storm Sandy, snow and a few wind storms, we are missing siding, had more than our fair share of branches and leaves everywhere, and let’s not even talk about the green hue my normally white house has turned.

Since I am still semi sidelined from the plague, my activity has come in the form of clean-up. Lots of raking, bagging, weeding and digging through the shed to find the cushions for the patio set. The one thing the nice weather always makes me crave is grilled food. There is just something about sunshine, fresh air and a warm breeze, that makes me crave a juicy burger, fresh grilled veggies or maybe some kebabs!

I had the grand plans of cleaning up the yard, giving the grill some TLC and making a yummy meal to be enjoyed al fresco. I went to the grocery store with a list in hand, purchased meats and veggies to be prepared over the hot coals, but then never mustered up the energy to actually give the grill that TLC that it desperately needed. Sigh. On the bright side, the yard is clean and we can sit out there, so there is a small victory.

The nice weather still had me craving “warm weather food” so I took to Pinterest and found a recipe to fit my craving.

I have a major love for Mexican foods. Tacos, burritos, guacamole, flautas, you get the idea. So I obviously got super happy when I found a recipe for beef carnitas that I could cook in the crock pot. I normally only use my crock pot in the winter time, but that baby will now be used in the warm weather as well. It really makes sense when you think about it. Most of the time when the weather is nice, you are at the beach, park, pool or just enjoying time outside. It’s hot outside and you don’t want to stop what you are doing to go inside and make the house warm by using the stove or oven. Most people turn to grilling instead, but why not toss your meal in the crockpot before you set out on your summertime adventure, and come home to a meal that just needs a pretty paper plate and some condiments?!

This recipe was super easy to prepare and I love that it required no added oils or fat!

Crock Pot Beef Carnitas Tacos
(original recipe found here, thanks to Pinterest)

My photo isn’t nearly as nice as the ones featured on the site where the recipe came from. One day, I’ll put more effort into food photos for these posts.

Ingredients:

2 lb flank steak
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 jalapeno, chopped (remove the seeds and ribs if you prefer less spice)

For the Spice Rub:

2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

Optional Serving Items:

corn tortillas
avocado slices (I made a fresh guacamole)
cilantro
salsa
lime
tomato, chopped

Directions:

Mix all of the spices together in a small bowl. Rub the spices well all over your flank steak. (Think massage here!) Once the spices are rubbed in, place your steak in the bottom of your crock pot.

Next, cover the flank steak with all of the chopped onions, tri-color peppers and the jalapeno pepper.

Set the crock pot to LOW and cook for 8 hours.

When time is up, remove the flank steak from your crock pot and begin shredding it with a fork. Once shredded, you can put it back into the crock pot and toss it with the juices as well as the peppers and onions, or transfer everything into a serving bowl and toss.

Heat your corn tortillas in a skillet on the stove (or wrap them in a damp paper towel and heat for a few seconds in the microwave). Spoon some carnitas on a tortilla, then top with a squeeze of lime and your favorite toppings.

I served these with some yellow rice as well some corn and black beans. It was super tasty and very easy, which are all major requirements for dinners in this house!

Do you have any warm weather meals that you like to prepare in the crock pot?

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Tagged as dinner, food, healthy-living, Recipes

February 26, 2013 · 11:36 AM

My Name is Nikki and I’m a Green Monster Addict

It’s true. I’m hooked!

For a while I was nervous to try smoothies that incorporate spinach in them, but I was foolish and didn’t know what I missing out on!

Thankfully my friend Jac did a Guest Post here about them and then pinned a recipe over on Pinterest that finally made me try them.

The recipe she pinned was for a Blueberry Pie Green Monster and when I followed the link, I found even more of these Green Monster recipes. Then, one caught my eye and I knew I had to try it. Which one, you ask? Well, the Cookie Dough Green Monster, of course!

I actually had all of the ingredients on hand and just needed to pick up some baby spinach, so that’s exactly what I did and then tossed everything in the blender as per the directions on the recipe and enjoyed!

I always have a bunch of bananas, frozen in a gallon size Ziplock, They’re a staple item for me.

Is this cup fitting for the color of this smoothie, or what?! I also had a fear of it tasting Wicked, but thankfully it was not.

I think it’s safe to say I’ve been enjoying the addition of Green Monsters to my day. If I could lick the side of the cup, I absolutely would!

I have also tried the Peanut Butter Green Monster, but I tweaked that one a bit and LOVED it! I used coconut water and a chocolate coconut peanut butter in it. Yum!

Today I made the Banana Bread Green Monster and tweaked this one as well. I didn’t have walnuts on hand, but I did have Banana Bread flavored Quaker Oats (Weight Control variety) so I used that in place of regular oats and walnuts. OMG….this may be my new favorite!

I tend to use Almond Milk or Coconut Almond milk in my Green Monsters and I like to add ground flax seeds to them as well. You’ll need to take any changes as well as brands you into consideration when figuring out the calories for these. Each of mine were around 400 calories.

Let me know if you try any of the other flavor recipes from the blog where I found these or if you know of another blog that features these cups of green goodness!

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Tagged as food, Health & Fitness, healthy-living, Personal Growth, Recipes

February 12, 2013 · 12:30 PM

{Recipe} Chicken “Bruschetta”

It’s been a while since I’ve tried a new recipe, so I hit the web in search of inspiration for the boneless, skinless chicken breasts I bought on-sale the other day.

Not seeing a particular recipe I liked, I decided to take a little of this and a little of that, from the ones that did catch my eye. The result was pretty tasty so I decided to share it.

Chicken “Bruschetta” served over whole-wheat pasta

Chicken “Bruschetta”

Ingredients:

8 ounce bag of spinach
3 Tb chicken stock
4 boneless, skinless chicken breasts
salt and pepper, to taste
chopped garlic (use as much or as little as you like)
onion powder
Italian seasoning
2 large tomatos, coursely chopped
1 small onion. chopped
1/4 cup Roasted Peppers (I used frozen ones from Trader Joes)
1/3 C fresh parmesan cheese, grated

Directions:

1. Heat oven to 350 degrees. Place the spinach in the bottom of a 9 x 13 glass baking pan. Drizzle with the chicken stock, then sprinkle with salt and pepper. Arrange the chicken on top of the spinach and season well with the salt, pepper, garlic, onion powder and Italian seasoning. Add the chopped tomato and roasted peppers, then top with the parmesan cheese

2. Loosely tent the pan with a piece of aluminum foil. Bake for 15-20 minutes, remove the foil and continue to bake for another 20 minutes, or until the chicken is cooked through. Serve immediately.

I made some thin, whole-wheat spaghetti to serve with this and it was very yummy. I liked the ease of this dish and how you can easily change the ingredients to fit your taste-buds.

Have you tried any new recipes lately? Do you have a go-to website to find dinner inspiration?

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Tagged as Dining, dinner, food, healthy-living, Recipes

February 9, 2013 · 9:52 AM

A Smooth-ie New {Guest Post}

This week I have a great guest post courtesy of Jac, from Nora & Jac! If you follow me on Twitter you may be familiar with her name from The Plank Challenge.

We have only met in person once (and it wasn’t under the best of circumstances) but I consider her a good friend and I’m glad that I met her on that crazy place called Twitter.

I enjoy that we motivate each other and that she is just as willing to try new healthy recipes as I am! Heck, as I type this I’m sipping on the Skinny Water recipe she blogged about the other day (It’s on her blog…check it out!) and making a list of ingredients I need to purchase to try the recipe below.

I apologize for my Instagram photo. I forget to bust out the good camera first thing in the morning.

Hey y’all, I’m Jac of Nora & Jac – Nikki and I met through a mutual friend of ours and have became great pals since! This girl motivates me like no one else to get healthy and get my bum to the gym. {which I have failed to do lately.} I love having someone who is states away but can still send me a tweet saying get off your ass and get moving and I kinda feel like I have to listen to her. So thanks for that, lady!

And while I’m getting back on the healthy track I’ve discovered my love for “Green Smoothies”. My first thought on them were that they would be gross, taste like grass, or be one of those things I just drank because it’s healthy. Spinach in a smoothie just seemed bizarre to me. But, eventually I thought I’d give it a try…. and boy was I wrong! DELICIOUS!

Before this discovery I tended to stray away from smoothies, not because I didn’t like them {I LOVE them} but because they always made me feel kinda icky and bloated afterwards. However, I was also buying those pre-made smoothie packs – that could have had something to do with it. But now, after using all fresh ingredients and a huge handful of spinach I feel good after drinking them and stay full until lunch.

Ingredients:

{bare with me here – I don’t actually measure anything. Unless using my hands count? ;)}

A handful of spinach leaves

1 cup of greek yogurt {any flavor – I used Stawberry here}

6 large blackberries

1/2 c blueberries

1/2 banana

3 strawberries, sliced

1/4-1/2 c skim milk
a dash of cinnamon

I always freeze my banana the night before. This time I also froze my strawberries and the greek yogurt. I spooned the yogurt into an ice cube tray {about 6 ice cubes worth}.

Put the spinach in the blender first, then the yogurt, then just layer the fruits and pour the milk and cinnamon over it. You kinda have to eyeball the milk amount… I just add milk until it’s blending properly. I loved this berry/spinach smoothie.

There are so many variations you can do. This morning my smoothie was spinach, pineapple, peach, banana, greek yogurt, and I used coconut water as my liquid. Yum in my tum!

So… the lesson here being… if you were apprehensive about spinach smoothies… TRY THEM! You won’t regret it! And if you are an avid spinach smoothie drinker… what do you put in yours???

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February 5, 2013 · 3:30 PM

Pancakes! Pancakes! Pancakes!

Today is National Pancake Day!

Normally I would love to toss the kiddies into my truck and head over to iHop for some pancake delishiousness, but that’s just not happening. Instead, we have decided to make some for dinner tonight, right here in the comfort of our home.

The boy has requested traditional pancakes, the girl will most likely want chocolate chip and I’m going to have a banana protein version.

Of course I had to hop on Pinterest to see what they had for inspiration and as usual, they didn’t let me down. I found a paleo version of the pancakes while just browsing thru what the people I follow pinned. (Thanks Jackie!)

So here is the I found and what I’ll be using in the kitchen tonight:

This stack of fluffy goodness is made from 4 simple ingredients that you probably already have on hand!
Photo and recipe from RecipeBoy.com – Click on the photo to view both!

I’ll be using this recipe to create all three variations I mentioned above (unless the picky boy sees me, then he’ll be having Bisquick pancakes….don’t judge!) I think I’ll add some cinnamon and a scoop of vanilla protein powder to my banana pancakes….think a healthy version of banana bread!

Do you have a healthier version of pancakes that you love? Care to share your recipe? (wink wink)

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Tagged as Dining, Family, food, Health & Fitness, healthy-living, Pancakes, Recipes

January 15, 2013 · 1:06 PM

What’s Your Super Bowl Game Plan?

It’s quickly approaching! Super Bowl Sunday is right around the corner and that means Super Bowl parties and snack food galore!

You know what I’m talking about…. Nachos, Wings, Dips, Pizza, Chili, Chips, Desserts….you name it! All lined up on a table, waiting for you to stuff your face with them while you scream, laugh, curse and catch up with family and friends.

If you are one of the many people who made getting in shape your New Years resolution, it means you’ve been putting in some serious gym time and watching what you eat. Why toss that all out of the window for one party? Granted, some of you are reading this and thinking, “I’m entitled to a cheat day!” or “One evening of eating these foods won’t kill me.” and you’re right…but why waste all of those calories or tempt yourself to travel back down the road of poor eating habits when you don’t have to?

What you need a is a healthy game plan!

Here are two links to some recipes that look great and will save you calories, while giving you the flavors and foods you associate with Super Bowl parties:

Better Homes and Garden: Healthy Game Day Snacks

Eating Well: Healthy Super Bowl Recipes and Menus

For the most part, it comes down to using lower fat/calorie dairy products or substituting some Greek yogurt in place of sour cream, baking instead of frying and using as many fresh ingredients as you can. You will always have more control over what you put into your body if you are the person preparing it because you are in charge of the ingredients. I know it’s easier to pick up the phone and order a few pizzas, but I highly recommend preparing some items from scratch, on your own. (If you do order, at least opt for a thin crust with veggies….please!)

If you are hosting the party, or just staying home to watch, you’ll have a little more say on what gets served for the game watching festivities. However, there is nothing wrong with bringing something to party if you are invited somewhere. Your host will appreciate it and you’ll know there is at least one healthier option for you.

Also, don’t forget that beer can eat up a lot of your calorie allotment for the day, plus it also contains a lot of sodium. If you choose to have a few beers during the game, opt for light varieties and don’t forget to drink water between drinks!

Another tip? Don’t skip your pre-game workout! Hit the gym or go for a run before you head out for the big game. Doing so will not only burn calories, but it’ll start your day off with a healthy mind set and you’ll be less temped to sabotage yourself once you arrive at the party!

If you try any of the recipes from the sites above, please let me know. Also, if you have lighter versions of football snack food favorites, please feel free to share a link to the recipe on your blog or post the recipe below!

Pleasant Surprises + Recipe

The other day when I came home from work, there was a box sitting on my table. At first I thought it was just a holiday present I had ordered and then I took note of the return address on it. It was the prize pack I won a few weeks back from participating in the #PastaFits twitter party! I had completely forgot about it, so it was a very pleasant surprise.

Of course, being the child I am, I had to rip into it to see what I won! The box was filled with all different types of pasta, ranging from gluten-free to veggie, The Carb Lovers Diet pocket guide, a spaghetti spoon and a $25 Visa gift card!

I’m a big fan of pasta, so this prize pack is right up my alley. I was even making pasta for dinner that night! Here is the recipe I prepared. It’s from a cookbook I received for Christmas a few years back, called Preserving Our Italian Heritage. It’s not the healthiest dish in the world, but it’s one of my favorites to have occasionally, in moderation. The light cream can be substituted with half & half to save some fat, of course. You can also use whole wheat, whole grain or gluten-free pasta!

Salsa di Caserta – (Cream Sauce with Sweet Sausage, Green Peppers)Ingredients:

1 lb. sweet sausage
1 cup onion, chopped
1 garlic clove, minced
1/4 cup parsley, minced
1/2 tsp salt
1/2 cup Parmesan cheese
1 large green pepper, chopped
1 cup light cream
1 tsp. dried marjoram, crushed
1/8 tsp pepper
1 lb. farfalle pasta, or your favorite pasta, cooked al dente

Remove sausage from casing, crumble into a skillet. Stir and cook until sausage is no longer pink. Add onion and garlic, saute until onion is soft and light colored. Drain any excess fat that might be in the pan. Stir in the light cream, parsley, cheese, marjoram, salt and pepper. Bring to a low simmer and make sure you do not boil, reduce heat, cook and stir over medium heat 6-8 minutes until thickened. Toss with the pasta and enjoy!

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November 27, 2012 · 8:30 AM

Healthy Baking Substitutes

It’s the most wonderful time of the year, and that means many of us will begin baking for family events, holiday dinners, office parties, cookie exchanges and quite honestly, just because it makes us feel festive.

That sweet tooth and favorite cookie recipe doesn’t have to be ignore this season. All you need to do is change your perspective on food and make a few improvements on those sugary, overly processed ingredients our recipes normally call for.

Here’s a handy list I found on Pinterest:

It’s amazing how much sugar and how many calories you can save with these simple substitutes. What’s even more amazing is that you can’t even tell you changed anything with most of them.

Do you have any healthy holiday baking tips?

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Tagged as Diet, Dining, food, health, Health & Fitness, healthy-living, Holidays, Personal Growth, Recipes

October 24, 2012 · 10:20 PM

Chicken Scarpiello with Fusilli

Did you know that this month is National Pasta Month? I certainly didn’t and I almost felt ashamed because I am Italian and I do LOVE me some pasta! I can thank the lovely @ComplicatedMama, @PastaFits and the #PastaFits hashtag over on Twitter, for pointing this out to me. In celebration and to get in the spirit of the #PastaFits Twitter party, I whipped up one of my favorite recipes for dinner:

Chicken Scarpiello with Fusilli

Chicken Scarpiello with Fusilli

Ingredients:

1 Large Jar of Roasted Red Peppers
1 Chicken cut into parts (I actually cheat and use chicken tenders cut into chunks)
1 Pound of Sweet Sausage, cut into pieces
3 cups of white or cremini mushrooms, sliced
2 Tablespoons plus 2 teaspoons of flour
2 Tablespoons plus 2 teaspoons of red wine vinegar
3 cups of Chicken Broth
1 cup of homemade tomato sauce or good quality store bought sauce
2 Tablespoons of fresh chopped parsley or (1 tablespoon of dried)
Fusilli Pasta (or similiar shaped pasta)
Olive Oil
Kosher Salt & Fresh Cracked Pepper, to taste

Directions:

Cut the peppers into 1/4 inch strips and set aside.
Heat some olive oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with salt and pepper and cook until lightly browned, about 2 minutes on each side. Transfer to a plate and reserve.
Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning). Toss in the mushrooms and cook along with the sausage, stirring, until softened, about 2 minutes.
Add the peppers and stir in the flour. Cook for 1 minute. Stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with salt and pepper.
Return the chicken to the skillet along with any juices. Cover and simmer, gently, until the chicken is cooked through, about 30 minutes (a little less if using the chicken tenders method like I tend to).
While everything simmers, prepare the pasta according to the package directions for Al Dente. Strain and toss with the chicken, sausage and sauce.
Garnish with parsley and parmagiano cheese.

It sounds like a lot of work, but it comes together really quick and easy. I love that this dish makes a lot of left overs for my family and I love most pasta dishes even better the next day.

Do you have a favorite pasta dish? Worried about enjoying pasta while trying to reach your fitness goals? Don’t be! It’s all about portion control and making some simple substitutions to lighten up some of the heavier, more calorie dense recipes out there.

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