My Healthy (And Fun!) Cookbook

Hot Salmon Salad

Ingredients:

1/2 can salmon

1/4 cup cooked or canned chicken breast

2 tablespoons lemon juice

2 tablespoons diced roma tomato

2 tablespoons minced garlic

2 tablespoons shredded chipotle, cheddar cheese

Directions:

Put a little bit of oil in a pre-heated saute pan.  Just enough to cover the bottom.  Saute minced garlic in oil for around 3 minutes.  Be careful not to burn the garlic, you’ll want the pan around med. low.  Add salmon and chicken.  Add lemon juice and coat.  Mix well.  After a few minutes add the tomato.  Cook for about 5 minutes.  You want to get everything hot.  Make sure you don’t overcook the tomatoes.  Remove from stove top and dish into a small bowl.  Add the shredded cheese and mix well. 

Salmon/Sweet Poato Patties

This is a work in progress recipe.  Initially I added egg to the mixture but it made it to mushy.  The patties didn’t hold their shape when I cooked them.  I think if I leave the egg out next time it will hold its shape.

Ingredients:

canned salmon

feta cheese

half of a previously cooked sweet potatoe, mashed

Mix all together.  Form into patties and roll in smashed corn flakes.  Cook in hot oil for about 10 minutes.

Anchovie/Olive Oil Asparagus

Coat pan with olive oil, set temp. to med. low.  Cook minced garlic for a few minutees.  Add trimmed asparagus, roll around pan to coat with oil.  Add a few inches of water to the pan.  Allow to simmer on med., covered for about five minutes.  Add finely chopped anchovie, make sure asparagus is coated with anchovie.  Leave uncovered.  Cook until asparagus is tender. 

Chicken Dip

Finely chop canned, cooked chicken breast (1/4 cup).  One finely chopped roma tomatoe.  Finely chopped green onion.  1 tablespoon feta cheese, 1 tablespoon cubed sharp cheddar. 

Heat up chicken and green onion in a small pan with some butter.  Add a little parsley.  Once heated, spoon into a bowl.  Mix with rest of ingredients.  Add lemon juice if necessary.

Onion and Garlic Burgers

Ground round beef

finely chopped onion

minced garlic

shredded cheddar/mozeralla

one thin slice of salami

mushrooms

tomatoe

Directions:

Mix round with cheese, onion, and garlic.  Cook two small patties.  The first patti should be topped with salami and cheddar.  Cook on low so cheese can melt.  Stack burgers on top.  Top with a dallop of tositos spinach dip, tomatoe, and sauted mushrooms.

Cauliflower with Olives, Capers, and Parsley

Ingredients:

1/4 Kalamata or black olives, finely chopped

2 tsp. capers, drained and finely chopped

2 Tbsp. red wine vinegar

1/4 cup plus 2 Tbsp. olive oil

8 cups cauliflower florets

2 Tbsp. parsley, chopped

Directions:

Combine first three ingredients and 1/4 cup oil in bowl.  Heat remaining oil in nonsitck skillet over med. high heat.  Cook cauliflower 10 minutes, covered, stirring ocassionaly.  Uncover skillet and saute another 5-10 mins.  until tender or browned.  Transfer cauliflower to bowl and toss with live mixture and parsley.

Serves: 4

Cal. 236

Source: www.mealsforyou.com

Decadent Oatmeal

Ingredients:

2 medium sliced apples

1 &1/2 ounce dried apricots

3 ounces slow cooking oatmeal

1 & 1/2 ounce raisins

1 pint apple juice

spices: cinnamon, nutmeg

Directions:

Core the apples and chop.  Chop the apricots.  Combine the apples, apricots, raisins with apple juice and heat to boiling.  Let simmer a minute, then add the oatmeal.  Cook for 5 minutes.

Source: Body for Life website

Pasta Bagna Cauda

Ingredients: 1/2 cup olive oil

1/4 cup butter

3-5 garlic cloves, chopped fine

1 pound pasta, cooked al dente

1 3egg

grated cheese (parmesean or romano)

pepper, freshly ground

6 flat anchovy fillets, chopped and mashed

Directions:

Heat the oil and butter together in a small pan on very low heat.  In another pan cook the garlic in a little oil until soft.  Add the anchovy fillets and cook until the fish disolves into a paste, about 5 mins.  Add to the pan of live oil and butter.  Stir briskly.  Toss the cooked pasta with sauce.  Add 1 whipped egg; cheese and pepper to taste.

Source: The Frugal Gourmet

Chicken in Wine and Cream Sauce

Directions:

4 Chicken Breasts (Boned and cut in half)

4 Tbsp. butter, melted

salt

white pepper

garlic powder

For the wine and cream sauce:

2 shallots, finely chopped

2 cloves garlic, put through press

1 Tbsp. butter

1/4 cup cup dry white wine

1/4 cup chicken broth, undiluted and canned

2 tbsp. parsley

thyme

1 cup cream

1 tsp. lemon juice

Directions:

Can subsitute 1/4 cup green onion for the shallots.  Can use two fryer chickens (about 2 & 1/2 pounds) cup into pieces. 

Dust chicken lightly with flour and baste with melted butter.  Sprinkle with salt, white pepper, and garlic powder.  Place chicken in a 9 x 13 roasting pan and bake in a 325 degree oven for about 15-20 mins. or until just cooked through.  Do not overcook.  meanwhile saute shallots and garlic in butter until the shallots are soft, but not browned.  And wine and broth and cook over medium high heat until liquids are reduced to about one half.  Add the remaining ingredients and simmer sauce until slightly thickened, about 3 minutes.  Spoon the sauce over the chicken.

Source: The Joy of Eating French Food: Great French Dishes Made Easy

Runza’s

Ingredients:

2 lbs. hamburger

onion powder

garlic powder

chopped cabbage

frozen bread rolls

melted butter

hot water

Directions:

Brown the hamburger with the onion with the onion and garlic powder.  Drain and rinse with hot water.  Steam the chopped cabbage.  Mix together and put 3/4 cup in each runza.  Thaw frozen bread rolls in refrigerator overnight.  Prepare as for dinner rolls.  Roll 2 or 3 rolls together then fill with hamburger mixture.  Bake at 350 degrees for 20-25 mins. or until golden brown.  Brush with melted butter after removing from oven.

Ham and Pineapple Dinner

Prep time: 20 mins.

Cook time: 15 mins.

Ingredients:

3 Tbsp. butter

3 &3/4 cooked & cubed ham

3 green onions, chopped

1 and 1/2 cup pineapple chunks, drained

2 cup pineapple juice

2 tbsp. cider vinegar

3 tbsp. brown sugar

1 tbsp. prepared mustard

3 tbsp. cornstarch

Directions:

melt the butter in a large skillet over med. heat.  Saute the ham, onions, and pineapple chunks in the butter for about 5 mins.  In a seperate bowl, combine the pineapple juice, vinegar, brown sugar, mustard and corn starch.   Stir this together well and pour over the ham mixture in the skillet.  Stir well and allow to heat through and thicken, about 5 mins.  Serve with rice or chicken.

Honey Chicken

1/4 cup flour

1/2 tsp. salt

10 boneless chicken tenders

1/4 cup butter, melted

1/4 cup honey

1/4 cup lemon juice

1 Tbsp. soy sauce

Directions:

Preheat the oven to 350 degrees.  Combine the flour and salt.  Dip chicken in flour/salt mixture.  Arrange chicken in baking dish.  Pour melted butter over the chicken.  Bake for 30 mins.  Mix rest of ingredients together and pour over chicken.  Bake for 30 more mins., basting often.

Deviled Eggs

6 hard boiled eggs

1/4 cup mayonnaise

1 tsp. vinegar

1 tsp. prepared mustard

Directions:

halve hard boiled eggs, lengthwise.  Remove yolks and mash with a fork.  Stir in mayonnaise, vinegar, mustard, and 1/8 tsp. salt.  Stuff egg whites with yolk mixture.

Serves 12

Mushrooms on Toast

Ingredients:

14 oz. mushrooms

1 Tbsp. lemon juice

1/2 ounce butter

1/2 tbsp. chopped parsley

2 tbsp. double cream

4 slices bread

2 ounces Gouda cheese, sliced

Directions:

Sprinkle the mushrooms with lemon juice and let stand for 5 mins.  Melt the butter in a pan.  Add the mushrooms and cook over moderate heat for 2 mins.  Add basil, parsely, cream, and salt and pepper to taste.  Reduce the heat and simmer over low heat for about 7 mins.  Divide the mushrooms equally between bread and top with cheese.  Place under a preheated grill till cheese is bubbling.

Serves 4

Milkless Corn Chowder

Ingredients:

1 med. onion

1 green pepper

2 stalks of celery

olive oil

minced garlic

flour

2 large potatoes, cut into chuncks

water or vegetable stock

2 cans corn or 1 pkg. frozen

Directions:

Saute the onion, pepper and clery in olive oil with garlic.  Add the potato and barely cover with water or stock.  Simmer until potatoes are tender.  Mix a few Tbsp. of flour with enough cold water to form a runny paste.  Make sure soup is boiling and add flour.  If it doesn’t thicken in a min. or two, add more flour and water.  Add corn.  Season with desired spices.

Egg Drop Soup

Ingredients:

3 quarts water

9 chicken boulion cubes

1/3 cup soy sauce

6 eggs, well beaten

1 & 1/2 cup finely chopped green onions and tops

Directions:

Bring water to a boil in large saucepan, add boulion cubes and stir until well dissolved.  Stir in soy sauce, return to boil.  Remove from heat, add eggs all at once, stirring rapidly in 1 direction with spoon.  Stire in green onions.  Serve immediately.

Leek Soup

Ingredients:

1 & 1/2 cups leeks, minced

1 qt. chicken broth

1/2 cup onions, minced

1 cup evaporated milk

1 clove garlic, minced

1/4 cup butter

salt and pepper to taste

Directions:

Saute leeks, onion, and garlic in butter until tender but not colored.  Add broth and cover.  Simmer for about 20 mins.  Puree n a blender or put through food mill.  Add evaporated milk and season to taste.

Peanut Butter Buckeyes

Ingredients:

1/2 cup and 2 tsp. butter

2 cups chunky peanut butter

1 tsp. vanilla

3 cups powdered sugar

3 cups rice crispies

18 oz. chocolate chips

Directiions:

Melt butter and peanut butter together in a double boiler.  Mix in sugar and vanilla.  Pour mixture into bowl and let cool.  Stir in rice krispies by hand.  Form into small balls.  Melt chocolate chips over low heat, stirring constantly.  Have extra chocolate chips in case of running out.  Dips balls into choclate and place on wax paper.  Put in refrigerator to harden.  If peanut butter mixture is soft, place in refridgerator for a few minutes.

Russian Tea Cakes

Ingredients:

1 cup softened butter

1/2 cup powdered sugar

1 tsp. vanilla

1/4 tsp. salt

2 & 1/4 cup all purpose flour

3/4 cup finely chopped walnuts

Directiions:

Combine ingredients in a large bowl and blend well.  Gradually add flour, stir in nuts.  Roll dough into balls and place on an ungreased cookie sheet.  bake at 350 degrees for 8-10 mins.  or until firm.  While warm roll in powdered sugar.  Cool, reroll in powdered sugar before serving.

Blueberry Muffins

Ingredients:

1 a& 3/4 cup all purpose flour

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 beaten egg

3/4 cup milk

1/3 cup cooking oil

Directions:

In a large mixing bowl stir together flour, sugar, baking powder, and salt.  make a well in the center.  Combine egg, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened, batter should be lumpy.  Combine 3/4 cup fresh or thawed blueberries and 2 tbsp. additional sugar.  Carefully fold into batter.  Grease muffin cups or line with paper bake cups, fill 2/3 full.  Bake in a 400 degree oven for 20-25 mins. or till golden.  Remove from pans, serve warm.  Makes 10-12 muffins.

Source: My mom

Mayo Free Tuna Salad

Ingredients:

1/4 cup canned tuna

half of a roma tomatoe

1 fresh mushroom

1/4 cucumber, peeled

Feta cheese

Directions:

Drain tuna and place in bowl.  Finely slice mushrooms.  Chop and deseed tomatoe.  Finely chop cucumber.  Mix veggies with tuna fish.  Add two tablespoons of garlic vinegerate.  Add a tablespoon of feta cheese.  Mix and eat! 

Cooked Spinach Salad

This salad is sortof a hybrid of sauted vegetables and fresh spinach.  This is also great for leftover meat, such as chicken, pork, or beef. 

Ingredients:

1\4 cup red onion

4-5 whole fresh mushrooms

2 Tbsp. white onion

one cup of fresh spinach

2 cloves of fresh garlic

red wine vinegar

2 Tbsp. butter

olive oil

Dill Weed

Directions:

Peel the garlic cloves.  Finely chop.  Take the red onion and cut into thin slices, rings intact.  Finely cop white onion.  Take fresh mushrooms and wash, then pat dry with a paper towel.  Slice into thin slices, including the stem.  Set aside vegetables for now.  Take leftover meat (I used a pork roast grilled the night before) and cube.  Set aside.

Place a large skillet over the oven.  The one I used covers two burners.  Heat the front burner to medium low.   Coat the pan with olive oil (about 2 Tbsp.) and the butter (about 1 Tbsp.), allow to melt.  Place garlic and onion on the burner.  Keep on medium low so the garlic doesn’t burn.  Allow to cook for a minute, shuffling the onion around so it’s coated with the olive oil and butter.  Then, sprinkle the red wine vinegar over the onion mixture.    Allow to cook until onion is fully cooked and garlic is roasted.  Turn off the heat and place a pan lid over the mixture to keep it warm.

Now, heat up the back burner and coat with olive oil.  Again, keep the heat on medium low so your olive oil doesn’t burn.  Once it’s heated, place the mushrooms on the back burner, don’t crowd them or they won’t brown.  Instead spread them out.  Sprinkle a little bit of olive oil and dill weed over the mushrooms.   Allow to cook, flipping  them over when a few minutes have passed.  Once they’re brown and soft, combine with your onion mix on the front burner.  Once again, cover with the pan lid.  Finally, add a little bit of olive oil to the back burner if needed.  Place the meat on the burner.  Sprinkle with some red wine vinegar and dill weed.  Allow to heat just enough to be hot.  When done, turn off the burner.

Finally, place some spinach in the bottom of a salad bowl.  Make sure the spinach has been washed and is dry.  Layer the onion/mushroom mix on top of the spinach.  Finally, top with the meat.  At this point you can add a little bit of a salad vinegeratte, although you probably won’t need it.  Enjoy!  I found the red wine vinegar and dill weed gave this recipe a wonderful flavor.   

Frozen Lobster Ravioli with Cooked Veggies

Ingredients:

1 frozen Healthy Choice Lobster Ravioli with Vodka Sauce meal

4-5 Portabella Mushrooms

half a roma tomato

2 Tbsp. white onion

1 Tbsp. minced garlic

dill weed

2 Tbsp. butter

Directions:

For now, set the frozen meal aside.

Finely chop the white onion.  Chop the tomato.  Wash the mushrooms and slice them.  Set the vegetables aside.  Take a small pan and coat the bottom with a little bit of olive oil.  Set the heat on low.  Once the pan is warm (about a minute or two) add the garlic.  Give the garlic a minute to roast.  Be careful it doesn’t burn.  I find that shuffling the garlic around a little helps.

Add all of the vegetables.  Add butter and a few teaspoons of olive oil.  Coat the mix well.  Turn the heat up to medium low and add dill weed.   Allow to cook for about five minutes.  Once this is done, set the pan aside.  Nuke the frozen meal.  Once it’s done, mix with the cooked vegetables.  Enjoy!

Rotini with Chicken

Ingredients:

1 serving rotini

1 cup cubed chicken

2 cups of raw spinach

1 tomato

1/4 cup white onion

2 tablespoons garlic

olive oil

parsley

oregano

3 bacon slices, crumbled

Directions:

Cook one serving of dry rotini pasta, set aside.  Dice the tomato.  Rinse the spinach and set aside.  Take the cooked chicken breast and dice into cubes.  Meanwhile finely slice the white onion.

Heat a pan to medium low and coat with olive oil.  Saute the onion and garlic until the garlic is roasted.  Add the spinach and let cook for 2 minutes.  Once the spinach has cooked down add the tomato and chicken.  Season with oregano and parsley to toast.  Let the mixture cook until the tomato is soft but not mushy.  Remove from heat.

Mix the rotini and spinach mixture.  Add in the crumbled bacon.  Top with grated Parmesan cheese and serve.  This recipe requires no sauce because it’s already seasoned.

Minced Clam with Mushrooms

This recipe is very easy to make and can be eaten by itself or with chicken.  I even got my sister (who hates fish!) to like it.

Ingredients:

1 can of Snow’s minced clams

1/4 cup of sun dried tomatoes

1/4 cup of sweet white onion, chopped

5-6 whole mushrooms

1/4 cup white wine

dill weed

powdered garlic

parsley

Directions:

Put the clams (along with half the juice) in a medium sized bowl.   Finely chop the onion and add to the clams.   Finally, toss in the tomatoes.   Combine in a saucepan over medium heat.

Allow the mixture to reach a rolling boil.   Then add in the wine.   Reduce heat to medium low, cover, and let simmer for about five minutes.

Next, add fresh mushrooms.  I didn’t cut mine up at all but feel free to if you want.  Season with a little bit of dill weed, parsley, and powered garlic.  Allow ingredients to simmer until the alcohol has evaporated and there is just enough juice to keep moist.   You’re done!  Eat alone or over some chicken.  I added Gorgonzola cheese and a few more sun dried tomatoes when I served it.

Servings: 2

Grocery List:

-milk

-salsa

-canteloupe

-white wine vinegar

-dijon mustard

-1 pound brocolli

-6 ounces cherry tomatoes

-3 ounces toasted pecans

Mon.

Lunch: pineapple, cottage cheese

Cottage cheese is often subjected to endless ridicule. The most common reaction is a wrinkled nose followed by “ewwww! Gross!” As a result, Cottage Cheese has developed an inferiority complex. Unfortunately, being soggy is never good for cheese.

Dinner: rice/kidney beans/eggplant

Eggplant is an overlooked veggie; often forced to rot slowly in dark cupboards. Perhaps it’s the bright purple that scares people off or maybe the shape is too intimidating. It’s a very dominating veggie.  Once can imagine it boldly striding into the adult book store, bending it’s purple dome over a coy of “How to be a Dominatrix.”  Or maybe climbing to the top of a high rise and screaming like a wild banshee.  Because purple is never a quiet or demure vegetable.

Tues.

Breakfast – cereal

Cereal is the high school quaterback of the food world.

Lunch – pineapple/cottage cheese

dinner – pork chops/green beans/onion

Sometimes mentioning pork chops is a bit like screaming out a cuss word. So many people have strong feelings about eating meat. Maybe someday we’ll be forced to eat pork chops in the dead of the night, tucked away in some little closet.

Wed.

Breakfast – granola/yogurt

Lunch – ramen noodles

Dinner – leftovers

Thurs.

Breakfast – granola with yogurt

Dinner – tomato soup with french baquette

I have been on an ongoing journey towards better health. Part of this journey is finding healthy alternative that taste good and are easy to make. Most of these recipes also use easy-to-find inexpensive ingredients. A lot of these recipes are variations on an original recipe which I modified. Some are completely new. So, without further ado, enjoy!

Sauteed Veggies

I promise this is super easy to make! And you can store the raw ingredients overnight.

Ingredients:

1/4 cup sweet white onion

1/4 red pepper

1/4 cup fresh spinach

2 tablespoons finely chopped garlic

Directions:

Finely chop the onion. I usually cut mine lengthwise then use a large knife to finely chop the slices. Second, cut the red pepper into long slices. I had four in total. Third, wash the spinach and chop off the stalks. Chop the remaining leaves into small pieces.

Now, take a small frying pan and put a little bit of olive oil on the bottom. Make sure you’ve coated the pan’s bottom. Set the heat on medium low. Once the pan is heated up (you can test this by shaking a little water onto the pan) add the garlic. Cook the garlic for two minutes. Just enough that it’s soft but not brown. Add the rest of the ingredients. Cook for about 5 minutes.

Enjoy! I ate this with some light toast and fish. Note: If you have some leftover put on top of a pita round with some grated cheddar cheese and low-fat ranch dressing the next day. Put in the oven at 350 degrees for 5 minutes or in the microwave.

Preparation time: 30 minutes

Servings: 2

Open Faced Eggplant Sandwhich

This is what the final sandwich looks like.

Ingredients:

4 slices of eggplant

3 slices of tomatoes

sliced white onion

2 tablespoons feta cheese

2 tablespoons blue cheese

3 strips of cooked chicken

1 slice of whole wheat bread

Directions:

Coat the bottom of a saucepan with a little bit of vegetable oil. Set the temperature for medium high. Place the eggplant, tomatoe, onion and chicken in the saucepan. Use a fork to flip the eggplant and tomatoes over after they’re cooked on one side. The eggplant should be golden and soft. The tomatoe should retain its shape. Place your bread on a plate. Place your eggplant, tomatoe, and onion on the bread. Put the blue cheese on top. Next, place the chicken on top. You want the chicken to be heated through. Finally, top with the feta cheese.

Servings: 1

Prep Time: 30 minutes

Chicken and Tomato Pasta

Ingredients:

1/2 pound cooked chicken breast

1 serving bowtie pasta (1 1/2 cups)

1/2 of a tomato

1/4 cup fresh parsley

2 tablespoons lemon juice

4 ounces canned mushrooms

Directions:

Cook the pasta until firm (about 10-12 minutes). Meanwhile chop the tomato into bite-size pieces. Chop the fresh parsley. Take a small saute pan and cover with a little bit of canola oil and the lemon juice. Let the pan warm up (about a minute) and place the parsley, tomato, and mushrooms into the pan. Cook on medium-low for 8-10 minutes. The tomatoes should be soft and juicy when you are done.

Drain the pasta and place in a small bowl. Add the cooked veggie/parsley mix and toss. Cut the cooked chicken into bite-size pieces. Add this to the pasta. Add about two tablespoons of ranch dressing and toss. This makes a lovely meal by itself.

Servings: 2

Chicken and Blueberry Salad

Ingredients:

1/2 a chicken breast, cooked

1/4 cup blueberries

8 or 9 cucumber slices

two tablespoons of cashews

one cup shredded lettuce

Directions

Tear the lettuce by hand. There should be just enough to cover your plate. Arange the cucumber slices on top of the lettuce. Cut the chicken into half-strips and place on top. Finally, sprinkle the blueberries and cashews on. And you have a yummy, crunchy salad. I used a light Italian Vinegerate for dressing. Feel free to chose something different.

Easy Bean Salad

This is a easy, quick meal all by itself. Use for a light lunch or when you don’t want to heat up the kitchen.

Ingredients:

One can of black beans drained

One can of sweet corn drained

8 oz. salsa

1/2 cup cooked green beans

Directions:

Empty black beans, corn, and salsa into a bowl. Mix together. Cook the green beans in a saucepan with 2 tablespoons butter or olive oil. Season with a little bit of salt and pepper. You can also steam the beans if that is an option. Cut the green beans into bite-size pieces. Combine with rest of ingredients. Done!

I got inspired to try this when I watched Cook Yourself Thin on the lifetime network. I did a search on yahoo and found a similar recipe. Here’s my version:

Eggplant Stackers

Ingredients:

1 large eggplant, cut into 1/4 inch rounds
1/4 cup olive oil
1/2 cup lemon juice
2 tbsp. dried thyme
2 tbsp. drief basil
7 ounces feta cheese
1/2 cup grated parmesean cheese
12 slices roma tomatoes, 1/2 inch thick
cubed avacado (optional)

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with tin foil. Combine 1/4 cup olive oil, thyme, lemon juice, and basil in a medium bowl. Soak eggplant slices in the mixture. Once you’re sure both sides are coated, transfer slices to the baking sheet. If you want to do all of the slices at once use two baking sheets. Bake the eggplant for five minutes on each side.

Reserve the end of the eggplant. Cut this into cubes. Half one roma tomatoe and cut it into cubes. Combine the eggplant and tomatoe with the feta cheese, parmesean cheese and two tablespoons of the olive oil mixture. Mix this into a chunky paste.

After you have baked the eggplant turn the oven down to 350 degrees. Now, place six slices of tomatoe on the baking sheet. Top each tomatoe with a teaspoon of the feta cheese mixture. Top this with a slice of eggplant. Top the eggplant with another teaspoon of the feta cheese mixture. Top with another slice of eggplant and one more teaspoon of of the feta cheese mixture. Finish off with a slice of tomatoe. Top each with your choice of shredded cheese. I used shredded parmesan for mine. I also topped a few with the cubed avacado.

Finally, bake for 8 to 10 minutes. The tomatoes should be soft but still retain their shape. The cheese should also start to melt. Enjoy!

I absolutely loved these. They were filling and tasted wonderful. I paired them with some tilipia and sauted summer squash. The original recipe also had pine nuts sprinkled on top but I decided to skip them becasue they are expensive. I also found this a great alternative to using store bought pesto, which is very expensive.

Veggie Pita Pizza

I made a mini pizza the other day using pita bread, veggies, and feta cheese. Yummy! And the best part is it only took about half an hour to make. Be aware that the artichoke hearts and feta cheese may cost a little extra. Here’s what I did:

-I bought small round pita bread, assorted vegetables, feta cheese, and a little bit of extra virgin olive oil. The pita bread is usually in the deli section.
-I heated the oven to 350 degrees. Meanwhile I cut up the assorted vegetables. I used tomatoes, red pepper, and canned artichoke hearts. I cut the tomatoes into small wedges by cutting them into quarters and slicing each quarter into wedges. The red pepper can be cut into long, thin strips.
-I took one of the pita bread rounds and brushed some olive oil on top. Then I arranged the red pepper around the edges in a circle. I scattered the tomato wedges and artichoke hearts around the center. I sprinkled about a teaspoon of minced garlic on top. Finally, I topped everything with a little bit of feta cheese.
-I cooked the pizza in the oven for 20 minutes. Mine came out extra crunchy. If you don’t want yours crunchy, take about 5 minutes off the cooking time.

Amount of food used for 1 pizza:

-half of a tomato
-half of a red pepper
-about 2 tablespoons of feta cheese
-about 2 teaspoons olive oil
-one pita round

And there you have it, a nice, healthy meal for one. There are many variations on this recipe. I also made a pretty decent chicken pizza with some canned, cooked chicken, red pepper, tomatoes, and shredded cheddar cheese. Enjoy! I would love to hear about any variations you come up with.

Turkey Scrambled Eggs w/Salsa

Ingredients

2 eggs
2 tablespoons reduced fat milk
2 thin slices deli turkey
3 tablespoons salsa
dill weed
olive oil

Break the eggs into a bowl. Add the milk and scramble with a folk. I find the milk makes the eggs light and fluffy. Pour this into a small pan. Make sure the pan is coated with some olive oil, I usually use about two tablespoons. Let the eggs cook for a few minutes. Meanwhile, add a little bit of dill weed and the turkey. I tore the turkey into small pieces. Scramble everything together. Let the eggs cook for a few minutes. Top with the salsa and enjoy! I love this recipe because the salsa I used is only 10 calories per serving (2 Tablespoons).

Easy Trail Mix

I absolutely hate shopping for trial mix. There are either too many calories or it’s too expensive. So I came up with my own recipe!

Ingredients:

• 2 small bags of plain M&Ms
• one serving of plain, salted peanuts
• one serving of multi-grain cheerios
• one serving of raisins

Combine all ingredients in a ziplock bag. Seal the bag and shake. Make sure everything gets mixed together. This is great as a take-a-long snack.

Low Calorie alternatives to M&Ms:

• dried cherries
• plain cashews
• dried apricots
• dried apple slices