I just realized that I never finished this post. I made this recipe this past winter. One night my husband and I were talking about back home, meaning Wisconsin. As I’m sure some of you know Wisconsin is known … Continue reading →
As I’m sitting here at my computer drinking my coffee and eating my lemon square (recipe in a previous post) I decided to update and post all my recent meals I have made since my husband is still currently sleeping due to the over night shift he had last nite. I have been horrible with keeping this thing updated on a daily basis. I am going to strive to at least post every other day from now on, hopefully everyday.
My husband loves chicken salad sandwiches but it is so unhealthy with all the mayo that is in it so I haven’t made any. Well the other day I was doing some research on ways to make meals healthier and came across uses for greek yogurt which i have a 32 oz container that I only used 8 oz out of sitting in my freezer. Its amazing what all greek yogurt can substitute for. One of those things is mayo in pasta salads. I was telling my husband the different things that I can make healthier by using greek yogurt and he asked me if I could do chicken salad. I said its possible. I started googling chicken salad with greek yogurt, and to my disappointment I didn’t come up with anything that was just a plain chicken salad. So I said what ever Ill just wing it. My husband said what all he liked in his chicken salad and I came up with this recipe. I was able to cut out fat and add protein. It turned out amazing! He loved it!
2 fresh or thawed boneless, skinless chicken breasts
4 stalks of celery, finely diced
1 small pickle, finely diced
1 cup greek yogurt, (maybe?? I didn’t measure this out just used enough to get the consistency my husband likes)
Salt and pepper to taste
I decided to cook the chicken in the crockpot on high for 4 hours but you can also bake them in the oven for 1 hour.
After the chicken is cooked shred it.
Mix all ingredients together until everything is well coated.
I love stroganoff, but it can be very unhealthy with the creams in it. I came across this recipe that calls for chicken instead of beef and uses yogurt as a base instead of cream. I tweaked the recipe to make it healthier, and will prob tweak it some more in the future. It turned out amazing! My husband even loved it and he’s not a huge fan of stroganoff. This is a recipe that I will be making again in the future. The yogurt made the chicken very tender and juicy!
3 boneless, skinless chicken breasts
1/2 can 98% fat free cream of mushroom soup
8 oz nonfat greek yogurt
1/4 onion, finely diced
1 small clove of garlic, minced
1 chicken bouillon cube
8 oz chopped mushrooms, your choice
1/4 cup Chardonnay, or any dry white wine
black pepper to taste
fresh parsley to garnish
place fresh or frozen chicken breasts in the bottom of the crockpot (mine were frozen).
Mix all remaining ingredients except for the parsley and pour over the chicken.
Cook on low for 4 hours.
Take chicken breasts out and cut up into 1 inch cubes. place back in and stir everything together.
Cook on low for another 2 hours.
At this point mine was a little thin for my liking so i added a little cornstarch to it to thicken it.
Serve over skin on potatoes, rice, or egg noodles.
My husband loves lemon desserts where as I am usually not a fan of them. He has been wanting something lemon lately and since he had an over night duty last night I figured I’d make him something for dessert tonight. I have been a stickler for coming up with healthier meals lately and came across this recipe after googling skinny lemon desserts. After reading the comments on how other people had tweaked the recipe I came up with my own version of it and I love it!
6 tablespoons margarine
3/4 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 cup water
1 teaspoon vanilla
4 tablespoons lemon zest
1/2 cup lemon juice (I juiced 1 lemon which gave me 1/3 cup and then I used bottled lemon juice to make up the difference)
1/2 cup sugar
zest of one lemon
Preheat oven to 350.
Cream together butter and margarine, then stir in the eggs.
Add vanilla and stir.
Combine flour, baking powder, and salt together in a separate bowl then add to creamed mixture and stir.
Add in lemon zest and water mix well.
Pour into a greased and floured pan and bake for 25 mins.
Poke holes in bars after they come out of the oven with a straw.
I made this for dinner tonight and it turned out amazing! I modified the recipe to what I had on hand. I had some tomatoes in the fridge that I needed to use so I used those instead of canned tomatoes. The original recipe can be found here. My version is a little different.
Tomato and Spinach Pasta
2 basil leaves chopped finely
7.5 oz chopped fresh tomatoes
2.25 oz fresh spinach
4 oz penne pasta
1 tablespoon dried oregano
1 clove garlic minced
handful chopped onion (about half an onion)
pinch of red pepper flakes
1 tablespoon oil
1 oz cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon tomato paste
1/4 cup water
salt and pepper to taste
Cook pasta according to box directions and drain.
Saute onions and garlic in oil on medium heat.
Add tomatoes and mix together on medium low heat.
Add in basil, oregano, red pepper flakes mix together.
Add tomato paste and water and stir til paste is dissolved.
Add in cream cheese in chunks and whisk until melted.
Add 1 tablespoon Parmesan cheese and whisk until melted, then add the rest and whisk until melted.
Add in the spinach and stir til spinach is wilted, Then add pasta and mix.
I made this for dinner last night and my husband loved it! The vinaigrette is really good. I didn’t put all the vinaigrette on the salad so I had enough left over for his side salad that went with dinner tonight. The original recipe can be found here. I made very minimal changes to this recipe.
7 ounces steak
2 lemons, juiced
2 tablespoon olive oil
4 tablespoons walnuts
2 teaspoon Dijon mustard
2 cups baby spinach
2 cups mixed salad greens
2 Kaiser Broetchen (German Rolls)
Grill or broil steak until it reaches about 175 F (well done), and slice. (I chose to bake the steak on the broiler pan)
In a blender or mini food processor, pulse lemon juice, oil, walnuts and mustard until smooth.
Toss spinach, salad greens and steak slices with dressing. (This is where I didn’t put all the dressing on, Use as much as you see necessary)
I got this recipe off of fitness magazine and made it the other night for dinner. I only did a few modifications to this recipe. The original recipe can be found here. As I said my modifications were minimal in this one.
3 garlic cloves, minced
4 tablespoons grated Parmesan cheese
3 teaspoons olive oil, divided
2 3 ounce chicken breast
2 cups chopped broccoli
2 cups chopped potatoes
3/4 cup chopped bell peppers
1/4 cup chopped jalapenos
4 tablespoons roasted garlic and herb spice
2 tablespoons onion powder
3 tablespoons dried chives
Salt and pepper to taste
Preheat oven to 400 F.
Mix together garlic, cheese and 1 tsp. oil.
Pat garlic-cheese mixture onto chicken and place in a baking pan.
Toss vegetables with 2 tsp. oil, seasonings and place in a separate baking pan.
Cook for 20 minutes, or until chicken reaches 165 F and vegetables are tender.
I adapted this recipe from fitness magazine. I took the standard recipe and changed it up a bit. I will give you my version of the recipe. The original recipe can be found here http://www.fitnessmagazine.com/recipe/pasta/white-bean-tomato-and-basil-pasta/ I honestly didn’t think that this was gonna turn out good at all but after trying it I fell in love with it. It will become the pasta salad I will make from now on when ever we cook out.
Deb’s Version of White bean, tomato, basil pasta salad
4 ounces dry rotini noodles
1/2 cup dried great northern beans (soak over nite, or let boil for 3 mins and then sit in pot covered for 1 hour)