Hungry Girl Totally Terrific Tuna Melt

As mentioned in --- a previous post ---, I got a few new cookbooks so that I can try some new, healthy recipes. One of the new cookbooks I bought was the Hungry Girl 1-2-3 cookbook.

This was a quick dinner... delicious and easy to make! According to HG, this was 7 points however my calculations were higher. I think I will need to look for a lower point cheese to bring the points down.


Ingredients:
1 light English Muffin (I use Thomas' light multigrain)
3 oz of tuna, packed in water, drained (not quite a full can)
1 tbsp Dijon Mustard (original recipe called for dijonnaise)
1 tbsp ff plain greek yogurt (such as Chobani)
Chopped pickle (I had the bread and butter variety and just used the whole slice of pickle. The original recipe calls for 1/2 tbsp of dill pickle)
Squirt of lemon juice
Dash of garlic powder, black pepper
2 slices plum tomato
2 slices cheese (preferably ff)


Directions:
Preheat Broiler. Lightly toast muffin halves.
In small bowl, combine tuna, dijon mustard, yogurt, pickle, lemon juice, garlic powder, and pepper.

Distribute tuna over english muffins. Top with tomato and slice of cheese.

Broil for 1-2 minutes, until cheese melts.

Enjoy!!

Hungry Girl 1-2-3 Cookbook

I bought a few new cook books, Hungry Girl 1-2-3 being one of them. Lots of great recipes with nutritional information. I bought the kindle version (my first kindle cookbook), so that I can view it on my iPad when I cook. I like that it doesn't take up room and that I can easily see the recipe while I am cooking since my iPad is usually with me. The kindle version provides links to the Website, which includes pictures and WW Points Plus Information.

WW Artichoke and Red Pepper Frittata

I tried a new breakfast recipe today, which I found on the WW site. This Artichoke and Red Pepper Frittata had a bit of a prep time, but a fast cook time. Each serving (4 total) is 6 points.



Ingredients:
1 medium uncooked onion, peeled and chopped
6 oz can artichoke hearts (without oil) about 1 cup, coarsely chopped
1 cup roasted red peppers (packed in water), about 8 pieces, coarsely chopped (1 jar)
1/2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
6 large egg white(s)
2 large egg(s)
1/2 tsp red pepper flakes
1/2 cup (shredded) hard cheese, Asiago variety

Directions:
Heat 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.




Add onion, sauté. Add artichokes and peppers. Sauté 2 minutes, stirring occasionally.

In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set ~ 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.



Place skillet under broiler, until cheese melts (1-2 minutes).
Cut into 4 wedges.

Getting Fit with CrossFit

I have been hearing about the benefits of CrossFit for a few years and have considered trying it, but was swayed by the cost. A new gym opened near me and I thought.. why not? I tried a free class a few weeks ago and was definitely interested in learning more.

What is CrossFit?

On my way to becoming a warrior!

Ranch Taco Chicken Lettuce Wrap

Couldn't help but snap a picture of my lunch today...
I put the Crock Pot Taco Ranch Chicken into a lettuce wrap and topped with a tomato.
A little juicy, but delicious!

Taco Ranch Chicken

I made this chicken recently and it has such a great taste, I have been finding myself adding it as the protein to a few different meals. While the original recipe from LaaLoosh was for actual chicken tacos, I skipped the taco shell portion and just ate the chicken with veggies.

Ingredients:
1 package (~12 oz) chicken breasts
1 packet dry ranch seasoning mix
1 packet dry taco seasoning mix
2 cups fat free chicken broth

Directions:
Place chicken, broth, taco seasoning and ranch seasoning into crock pot. Cook on high for 4-6 hours.
Shred chicken with forks (it comes apart very easily)

Serve in tacos or over a salad and enjoy!

This recipe turned out incredibly delicious. I can't wait to make it again.

Snack: Skinny Baked Parmesan Kale Chips

I am always looking for new ways to introduce veggies into my diet. I came across these veggie snacks that are low fat, low calorie and low carb on Skinny Taste.

I have to admit that I had never tried Kale prior to this, so I wasn't sure what to expect.

Ingredients:
1 bunch kale (~12 oz stems removed)
Olive Oil Spray
1/2 cup shredded Parmesan cheese
A sprinkle of sea salt

Directions:
Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.
Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.


Verdict.... it was an adventure. For my tastes, Kale tastes too much like seaweed. I also found that the Kale didn't keep well and was soggy when I went to eat it the next day. Glad I tried it, but won't be making it again.

Skinny Ranch Dressing/Dip

After searching for a WW friendly dip for veggies that I could make myself, I came across this Healthy Ranch Dressing from LaaLoosh. I like a lot of dip and currently I am mostly using hummus which is 2 points for 2 tbsp, while this is 2 points for 1/3 of a cup.

Ingredients:
1 cup plain, nonfat greek yogurt
1/2 cup of nonfat milk
1 packet dry ranch dressing mix

Directions:
Combine all ingredients in bowl, whisk together. Chill for 2 hours before serving.

This dip/dressing turned out to be delicious!

Good Eats Meatloaf

After preparing the turkey meatloaf, I decided to make a regular beef meatloaf to compare. I found this recipe on Good Eats by Alton Brown.
It turned out super yummy. It was a little spicy, so I may adjust some of the ingredients in the future. I also may omit the carrots - because carrots in meatloaf? It just didn't look right. Though it was spicy, the sweet sauce worked well with the spicy meatloaf. I am still on the lookout for "my" meatloaf - but this was good adventure.

Ingredients:
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic, minced
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions:
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture.

Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

WW Turkey Meatloaf

Here is a healthy version of meatloaf from WW - made with turkey. It was good, but definitely tasted like a turkey meatloaf :)

Ingredients:
1 Tbsp olive oil
3/4 cup chopped onion
1/4 green pepper, finely chopped
2 garlic clove(s), minced
1/4 cup low-fat shredded sharp Cheddar cheese
1/4 cup seasoned breadcrumbs
1/2 tsp Italian seasoning
1 tsp ketchup
1/2 tsp table salt
1/2 tsp black pepper
1 large egg, lightly beaten
1/4 pound uncooked ground turkey breast
1 spray(s) cooking spray
1/2 cup(s) ketchup
1 Tbsp unpacked light brown sugar
1 tsp mustard

Directions:
Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, bell pepper and garlic; sauté 3 minutes. Cool.
Combine onion mixture, cheese and next 6 ingredients in a large bowl; toss to moisten bread.
Crumble turkey over onion mixture; stir just until blended.
Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350°F for 35 minutes.
Combine 1⁄2 cup ketchup, brown sugar and mustard in a small bowl; stir well.
Spread ketchup mixture over meat loaf and bake an additional 5 minutes. Let stand 10 minutes.
Remove meat loaf from pan.

I wasn't able to get a picture before we dove into it... but here it is!Yum!

Breakfast on the Go: Skinny Egg White "Muffins"

I was looking for healthy breakfasts that I could eat on the go and came across these from a blog called Eat Clean. I have tweaked the original recipe and am still trying to perfect them, but I have made them a few times and like them. They are perfect for a healthy breakfast to grab and go.

Ingredients:
1 Carton of egg whites
Fat free or reduced fat cheddar cheese
Red & Green bell peppers
Onion
Pam Spray
Jimmy Dean Turkey Crumbles

Directions:

Spray muffin pan with Pam. Place cheddar cheese in bottom of muffin pan; just enough to cover the bottom and act like a crust. Dice onion and peppers and add to muffin pan.

Add turkey sausage crumbles. Fill muffin pan cups with egg white (about 3/4 of the way up).

Bake at 350 degrees for 20-30 minutes. Cool on wire rack. Make sure they are completely cool before refrigerating (this will reduce the extra moisture).