Garlic Chicken and Potatoes

LOW CALORIE RECIPE: 474 Calories/ Serving

INGREDIENTS

2 Pounds Small Red Potatoes (Quartered)

3 Tbsp Extra Virgin Olive Oil

1/2 Tsp Cumin Seeds (optional)

Kosher Salt

Freshly Ground Black Pepper

4 Cloves Garlic (finely chopped)

2 Tbsp Light Brown Sugar (packed)

1 Lemon (1/2 juiced, 1/2 wedged)

Pinch of Red Pepper Flakes

4 Skinless, Boneless Chicken Breast

2 Tbsp Chopped Fresh Cilantro or Parsley

DIRECTIONS

1. Preheat oven to 450 degrees
2. Toss the potatoes with 1 Tbsp olive oil, cumin seeds, 1/4 Tsp Salt and pepper to taste
3. Spread in a large baking pan and roast until the potatoes start to brown (20-25 minutes)
4. Heat the remaining 2 Tbsp olive oil in a small skillet over medium heat, add garlic and cook, stirring frequently, until it is lightly golden brown (2 minutes)
5. Remove from heat, stir in brown sugar, lemon juice and red pepper flakes
6. Remove the baking dish from oven, push the potatoes to both sides and arrange the chicken breasts in the middle of the pan
7. Season the chicken breasts with salt and pepper, drizzle the garlic mixture over top
8. Return to the oven and bake until the chicken is cooked completely and the potatoes are tender (15-18 minutes)
9. Remove from the oven and slice the chicken breasts, add the cilantro and toss with the potatoes
10. Serve with lemon wedges and drizzle the pan juices over top prepared plates

Spicy Turkey and Green Bean Stir Fry

I found this recipe in the Food Network Magazine... It looked pretty good and the fact that it is not only super healthy.. but speeds up your metabolism as well had me. It turned out to be a success and Hubby approves! 

INGREDIENTS

1.5 cups Basmati Rice

1.5 lb Green Beans (trimmed)

3 Tbsp Vegetable Oil

1/2 tsp Sugar

3/4 lb 99% Lean Ground Turkey

1 Clove Garlic (minced)

2 tsp Asian Chile Paste

1 cup Fat Free Low Sodium Chicken Broth

2 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

2 tsp Cornstarch

DIRECTIONS

1. Cook rice until tender
2. Preheat oven, toss the green beans & 1.5 tbsp vegetable oil & sugar on a rimmed baking sheet. Broil until tender (about 8 minutes)
3. Heat the remaining 1.5 Tbsp vegetable oil in a large skillet over high heat & add the turkey. Cook until browned
4. Add the garlic and chile paste, let it sit for 3 minutes
5. whisk the chicken broth, soy sauce, rice vinegar & cornstarch together in a bowl
6. Add the green beans to the skillet with the turkey mixture, cook for 1 minute
7. Add the soy sauce mixture, let it cook until sauce starts to thicken (about 3 minutes)
8. Serve with rice

Spinach Cheese Lasagna Rolls

THESE PICTURES ARE NOT THE BEST... SO DON'T JUDGE ME (:

 

For this recipe I did not really measure anything out. I knew 

what I needed to put in the recipe and just went with it. So 

I took tons of pictures to talk you through it. 

INGREDIENTS:

Lasagna Noodles

Marinara Sauce

Ricotta Cheese (fat free)

Fresh Mozzarella

Spinach

Salt 

Pepper

Parmesan (Powdered)

Red Pepper Flakes

 

DIRECTIONS:

•  I had the noodles already made and set out to cool while getting everything else ready
• Set the oven to 350 degrees and oil the bottom of a baking pan
• For the spinach I put it into a bowl with some garlic and butter to soften it up (optional)
• Mix the spinach, ricotta cheese, salt, pepper and Parmesan in a bowl

 

 

 

 Spread the mixture onto the lasagna noodles

 

 

 Roll each noodle up 

 

Pour marinara at bottom of cooking pan and place lasagna rolls on top

 

 

Add marinara, mozzarella and red pepper flakes on top 
 

 

 Cover pan with aluminum foil and cook for 40 minutes

 

White pizza

 

 I love pizza... I could eat it all day every day! I am trying to eat as healthy as possible though so I started looking up healthy recipes I could make myself. Thanks to Pinterest (once again) I found one that is the total package. For reference I buy crust already made (whole wheat) but you can make your own crust if you would like.

INGREDIENTS:

• Olive Oil (3 Tbs)
• Pizza Crust 
• Garlic- Chopped (3 Tbs)
• Mozzarella- Fresh (8 oz)
• Ricotta (1/2 Cup)
• Parmesan (1/4 Cup)
• Basil (3 Tbs)
• Spinach (as much as you want)

DIRECTIONS:

1.  Preheat oven to 450 degrees
2. Spread the pizza crust with olive oil
3. In a bowl mix the garlic, mozzarella and Parmesan and spread over pizza
4. Add ricotta and spinach sparingly then sprinkle basil over 
5. Bake for 8 minutes

Pretty simple.. right?! Enjoy (:

Quinoa Stuffed Peppers

I am going through a stuffed pepper stage! I'm not quite sure what it is about them, but 

they are easy to make, healthy and taste great! Tonight I made Quinoa  

stuffed peppers (thanks to the P90X2 nutrition guide). I have never had quinoa 

before so this was definitely an experiment. It is a Vegan meal (I am not vegan, but 

who says you have to have meat with every meal?!) and I had trouble finding 

a couple products, not to mention they are expensive!!! The best place to 

get most of the products would be at a health food store, which we do not have 

one close to where we live so I was limited to choices. 

INGREDIENTS:

• Large Bell Peppers (2)
• Quinoa (1/2 Cup cooked)
• Sea Salt and Pepper (to taste)
• Olive Oil (1 tsp) [I used peanut oil]
• Yellow Onion (1/2 of one onion and diced)
• Garlic Clove (1 and minced)
• Organic Tempeh (8oz crumbled)
• Fire-Roasted Diced Tomatoes (1/2 can = 7.5oz)
• Raw Pine Nuts (2 Tbsp)
• Brown Rice (1 Cup COOKED)
• Parsley (1 Tbsp freshly chopped)
• Basil (1 Tbsp freshly chopped)
• Raisins (1 Tbsp)

DIRECTIONS:

1. Preheat oven to 375 degrees
2. Halve peppers lengthwise, leave stems intact. Scoop out seeds and place (cut side up) in a shallow baking dish. Sprinkle with salt and pepper. Bake for about 15 minutes.
3. While peppers are baking, heat olive oil in large skillet over medium heat and saute onion and garlic until soft
4. Add tempeh, tomatoes and pine nuts to skillet and saute about 5 minutes
5. Stir in rice, parsley, basil and raisins
6. Remove skillet from heat amd season with a little bit more salt and pepper
7. Spoon mixture into peppers on the baking pan
8. Bake for 15 minutes

NUTRITION INFO:

Serves 4

Serving size: 1/2 stuffed pepper

Calories: 247

Fat: 7g

Saturated Fat: 1g

Carbohydrate: 35g

Protein: 12g

Fiber: 8g

Sodium: 130mg

Cholersterol: 0mg

Fit Mamas Facebook Page

Awhile back I started a fitness page on Facebook called Fit Mamas. It originally started out for mommy's who loved to workout and a place they could all connect. I took a break from the page since it really was not getting much response. Now I have turned it into a motivational and informational fitness and health page for everyone! So head over to Fit Mamas on Facebook and check it out. Hoping to expand this and add a couple more admins.. so make sure to let me know if you would be interested (:

Click here to visit Fit Mamas

Slowcooker Pepper Steak

This was a success! So thought I would share. I made a few adjustments to the original recipe. This recipe makes 4 servings, serve with white rice.

 

 INGREDIENTS:

•  1lb Steak (I just bought the one already cut into strips)
• Garlic Powder (To Taste)
• Oil (I used peanut): 3 Tbs
• Chopped Onion: 1/2 Cup
• Bell Peppers: 2 Chopped
• Soy Sauce: 3 Tbs
• White Sugar: 1 Tsp
• Salt: 1 Tsp
• Red Pepper Flakes: 1 Tbs
• Minced Garlic: 2 Tbs

 DIRECTIONS:

1.  Cut the steak into thin strips (or you could just get the steak that is already cut up for stew) and season with the garlic powder
2. Stir together oil, soy sauce, white sugar and salt and put in slow cooker
3. Add the steak pieces to the slow cooker and turn it on LOW (3-4 hours) or HIGH (4-6 hours)
4. Chop up the onion and bell peppers then add to slow cooker
5. Add in red pepper flakes and minced garlic
6. Stir all the ingredients around making sure to get the steak covered completely