Archive for the ‘Pretty Healthy’ Category

Pizza Omelet!

So this idea happened because I was trying to empty out my refrigerator.  I had some ingredients leftover from our homemade pizza night and so I put them to good use!

1. I started out by beating some eggs in a bowl and adding salt, pepper and a tiny bit of milk.

2. Add the eggs to an omelet pan and wait until they start to solidify.  Poke some holes with your spatula so that the wet egg starts to seep through and cook.

3.  Once your eggs are cooked to desired consistency (i.e. not too runny if you don’t like them not too runny) add your marinara sauce, peperoni and some cheese (I added grated Parmesan- it was a great choice!).

4. Flip the one half of your egg over the other (you know, omelet style, people!)

and viola!  Simple and it’s different from the usual over easy egg breakfast!

P.S.  This would be a great DINNER idea too!  It’s the perfect mix of breakfast and dinner!



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Yummy Turkey and Vegetable Chili


So this recipe is easy, flexible and so easy to make it your own!  All I did was:

1. Chop up some onions, zucchini, peppers, carrots (my fav!) and celery

2. Heat some olive oil in a large pot

3. Throw in those veggies until they start to get tender

4. Toss in some ground turkey (as much or as little as you like) (we like it fairly meaty so I add a lot)

5. Season meat with salt and pepper (and taco seasoning and/or other spices if you’d like)

6. Continue until meat is cooked through

7. Add canned diced tomatoes (I usually add two cans and another can of diced tomatoes with green chilies)

8. Let it simmer for awhile

9. Add beans if you’d like!  They’re a nice touch for a little bit more fiber!

10.  Simmer until you’re ready to chow down!

11. Add a dollup of low fat sour cream, a sprinkle of cayenne pepper and some avocados on top for a delicious treat!


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So Hubby and I were in Sonoma this past weekend and we had the time of our lives!  I will be sure to do a Sonoma post in the next couple of days, don’t you worry!  Coming back from a delightful vacation is never easy especially when you have little to no food in the fridge and you need to make dinner.  So I scanned the fridge and saw:

  eggs, zucchini, onions,turkey meatballs, roasted red peppers (in a jar), and scallions.

So I:

1. sauteed the veggies, added some chopped-up turkey meatballs that I previously made and froze for easy eating

2. In a separate bowl, whisked 6 eggs, salt, pepper and scallions

3. Added it to the pan with the veggies

4. Wait for the eggs to “set” (meaning: wait until you are able to lift the edge of the egg off of the pan and maintains it’s shape)

Mix it all together and this is what you got!


5. Add cheese to the top (I used Smoked Gouda with Black Pepper) Stick the whole pan into the broiler for a few minutes until the cheese is bubbly and the egg looks cooked.

6. Pull it out of the oven, put a large plate on top of the pan and flip it over so that the egg lands upside down on the dish.

7. Voila!  Your fritatta is complete!  Serve with some toast and you have yourself a delicious dinner with plenty of leftovers for breakfast tomorrow!

The best part of making fritattas is that there is really no rhyme or reason to what can go in!  You can use anything that you have leftover in your fridge!  Veggies, meats, cheeses- whatever!

Get creative and ENJOY!

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So the other day I went to Sprouts and wandered through their bulk items department and picked a starch for us to have for dinner that night.

Here's an image so you can get the idea...


I found Country Wild Rice.

Country Wild Rice

So without knowing anything about it, I bought it hoping that it would nicely accompany my pork and brussel sprouts.  It did… AWESOMELY!  It was so delicious and way more complex than rice which is what I liked about it.  It was like- nutty and crunchy and just….had a super nice texture and an awesome buttery flavor.

So anyway- back up a little bit… I looked up online how to make it and it was a simple and risky recipe because it takes 45 minutes to make.  We had friends coming over for dinner and I thought- ya know…if this doesn’t turn out well, I need a backup plan!  And a quick one!  So I had a box of instant cous-cous on standby.

So I followed the directions:

  • 1 cup Wild Blend®

  • 2 cups water or bouillon

  • 1 tbsp butter or margarine

  • Salt to taste

Rinse rice. Put all ingredients in pot with tight-fitting lid. Bring to boil, reduce heat, cover and simmer 45 minutes. Do not remove lid. Remove from heat and allow to sit covered for 10 minutes. Serves 4 to 6. A rice cooker may be used with the same rice-to-water ratio.

It’s THAT easy!

It looked like this


Soo good!

So naturally, we had leftovers because I made far too much… I’m Italian, sorry…

And then I jazzed it up a bit!

Using these items!

It was like my own little mystery basket!  I was on Chopped! (In my head)

Chopped up some scallions, added a few drops of lime juice (don’t overload it- you want a subtle taste of lime) and sprinkle some salt and pepper!  It was sooo good!  And such a great re-use of awesome leftovers!











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So this particular Cooking Light Recipe would be a great one for a Sunday night!  Prepare this guy in the morning, stick it in the crock pot and don’t let making dinner ruin the day you had planned!  While it’s cooking, go for a hike, bike ride, to the beach, shovel the sidewalk, go to the mall- whatever!  My point is- enjoy your Sunday while dinner makes itself!  Weekends are too short!

You’ll need:

  • 1 (1-pound) top round steak (1 inch thick), trimmed
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 1 (8-ounce) package sliced mushrooms (about 2 cups)
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 cup beef broth
  • 1 (8-ounce) container low-fat sour cream
  • 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

Add onions, beef, mushrooms, garlic, pepper, salt, dill, dijon mustard, and fresh parsley to crock pot

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended.

Put flour in a bowl

Slowly add beef broth

3. Add broth mixture to slow cooker; stir well.

Add broth mixture to beef mixture

Mix well

4. Cover with lid; cook on high-heat setting 1 hour.

5.  Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender.

6.  Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes.

7.  Stir in sour cream.

8.  Cook your egg noodles and serve Stroganoff over noodles.







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So this is something that I invented the other day!  I was in the mood for cheese, but I wanted something more substantial than my usual cheddar string cheese and handful of almonds.  I wanted something crunchy and more snack-y…. ya know?


So I went to the fridge and grabbed an apple, some Asiago cheese and that fantastic bread that I talked about here…

Apple, Asiago, and Amazing-Bread

Just stack the apple, with the asiago on top of that fab-bread!

And stick in the toaster for a few minutes!  It’s sweet, salty, crunchy, cheesy and yummy!

Spinkle a little pepper on top

You have a marvelous little lunch for yourself!




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Is this speaking to you?

How bout now?

I'm speaaakkking to you!

This cooking light.com recipe for Spicy Sausage Pizza is killer!!  Sooo good and pretty darn easy!  It’s the perfect feels-like-take-out dinner for a Friday night and it definitely has WAY less calories!

Let’s get started!

You’ll need:

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 4 ounces hot turkey Italian sausage
  • 1 cup thinly sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup diced red or green bell pepper
  • 1 tablespoon yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as McCutcheon’s)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1. Preheat oven to 450° and place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.   (Note: I added the mushrooms last so that they wouldn’t get too soggy… just my opinion but I don’t like my mushrooms mushy)

Add the sausage, followed by onions, peppers and then mushrooms


3. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.  (Note: I used Pillsbury Pizza Crust in a tube and it tastes great however, I think a whole wheat dough from a local pizza shop or Trader Joe’s would work better!  The Pillsbury crust tends to me a little wetter than regular dough and I think the latter would hold the toppings better.)


Add the toppings

Add the cheese

Then serve and enjoy!

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