1 tbsp olive oil
1 small onion, diced
¼ lb ground turkey breast
1 can (14.5 oz) diced Mexican-style tomatoes
1 can (15 oz) no-salt-added black beans and kidney beans, rinsed and drained
1 cup reduced-sodium chicken broth
¼ tsp cumin
⅛ tsp chili powder
crushed red pepper flakes/cayenne pepper, to taste
In a pot, heat the oil on medium-low. add the onion and sauté until soft, about
3 to 5 minutes. add the turkey and cook for another 5 minutes. add the tomatoes
with juice, beans, broth, and spices. Stir and bring to a boil, then reduce the heat
and simmer for 20 minutes. this will make about 4 cups of chili.
Per serving (about 2
cups): 436 calories,
35 g protein, 58 g
carbs, 7.5 g fat (1 g
saturated), 22 g fiber,
756 mg sodium, 23 mg
cholesterol
Wednesday, June 30, 2010
Monday, June 28, 2010
Steak Fajitas-Best I've Ever Had!
We are working on eating healthy. Daniel found a few more recipes that we wanted to try out. Honestly, these are the BEST fajitas I have EVER had! you have to try them! Even though you are not looking for eating healthy, these recipes are the BOMB and we highly recommend it! We were able to buy all the ingredients needed for a week worth of food and found out that we saved a lot more this way. We are looking forward to the different meals throughout the week. I will post the recipe's of all the yummy food! :)
8 oz top sirloin steak
1 small onion, sliced
1 red bell pepper, cut length-wise into strips
1 small jalapeno pepper, cut into rings
½ tsp olive oil
1 tbsp chopped cilantro
⅛ tsp chili powder
¼ tsp cumin
Salt and black pepper to taste
4 soft whole-wheat tortilla
Salsa
1 lime, (4 slices)
1 can black beans; rinsed, drained, and heated
Cut the meat diagonally and across the grain into thin strips. place the steak, onions,
and the next six ingredients in a Zip-lock bag and shake well to combine. dump the
mixture into a skillet that’s been preheated over medium-high heat. cook, turning
frequently, for 5 to 6 minutes, or until the meat reaches the desired doneness. Season
to taste with salt and pepper. Serve with beans, a soft whole-wheat tortilla, salsa, and lime to taste.
Serves 2
Per serving: 451 calories,
38 g protein, 59 g carbs,
8.5 g fat (2 g saturated),
13 g fiber, 757 mg sodium,
53 mg cholesterol
8 oz top sirloin steak
1 small onion, sliced
1 red bell pepper, cut length-wise into strips
1 small jalapeno pepper, cut into rings
½ tsp olive oil
1 tbsp chopped cilantro
⅛ tsp chili powder
¼ tsp cumin
Salt and black pepper to taste
4 soft whole-wheat tortilla
Salsa
1 lime, (4 slices)
1 can black beans; rinsed, drained, and heated
Cut the meat diagonally and across the grain into thin strips. place the steak, onions,
and the next six ingredients in a Zip-lock bag and shake well to combine. dump the
mixture into a skillet that’s been preheated over medium-high heat. cook, turning
frequently, for 5 to 6 minutes, or until the meat reaches the desired doneness. Season
to taste with salt and pepper. Serve with beans, a soft whole-wheat tortilla, salsa, and lime to taste.
Serves 2
Per serving: 451 calories,
38 g protein, 59 g carbs,
8.5 g fat (2 g saturated),
13 g fiber, 757 mg sodium,
53 mg cholesterol
Cream Cheese and Blueberry-Stuffed French Toast
2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
4 ounces cream cheese (half of an 8-ounce package)
8-12 slices of white bread
1 cup fresh blueberries (or any other fruit desired i.e. strawberries)
1/4-1/2 cup sugar (for blueberries)
1 teaspoon all purpose flour
Butter, for cooking
Maple syrup or confectioners' sugar, for serving
Makes 4-6 sandwiches, serves 4-6
Directions: In a small bowl, whisk together the eggs, milk, ground cinnamon, and granulated sugar. Spread the cream cheese on 4-6 slices of the bread. In a pan on low-medium heat, combine the fresh blueberries, sugar, and flour (until thicken but don't break the blueberries). Divide the blueberries among the 4-6 bread slices. Top with the remaining bread slices.
Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2-3 minutes per side. Top with a tablespoon of blueberries and serve with maple syrup or confectioners' sugar. (Daniel and I didn't use maple syrup or confectioners' sugar. We used the syrup from the blueberries and that was sweet enough!) ENJOY
1/2 cup milk
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
4 ounces cream cheese (half of an 8-ounce package)
8-12 slices of white bread
1 cup fresh blueberries (or any other fruit desired i.e. strawberries)
1/4-1/2 cup sugar (for blueberries)
1 teaspoon all purpose flour
Butter, for cooking
Maple syrup or confectioners' sugar, for serving
Makes 4-6 sandwiches, serves 4-6
Directions: In a small bowl, whisk together the eggs, milk, ground cinnamon, and granulated sugar. Spread the cream cheese on 4-6 slices of the bread. In a pan on low-medium heat, combine the fresh blueberries, sugar, and flour (until thicken but don't break the blueberries). Divide the blueberries among the 4-6 bread slices. Top with the remaining bread slices.
Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2-3 minutes per side. Top with a tablespoon of blueberries and serve with maple syrup or confectioners' sugar. (Daniel and I didn't use maple syrup or confectioners' sugar. We used the syrup from the blueberries and that was sweet enough!) ENJOY
Friday, June 25, 2010
Blueberry Mango Mahi Mahi
Daniel found this really amazing recipe and we decided to make this dish! it was very simple and OH SO DELISH! we recommend you try it...it is only 160 calories!
1/3 cup blueberries
1/3 cup diced mango
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon minced jalapeno pepper
2 teaspoons sugar
¼ teaspoon sea salt
1 teaspoon olive oil
fresh ground pepper to taste
4 mahi mahi, red snapper, sea bass or halibut fillets (4 ounces each)
1. Mix the blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and sea salt in a bowl. Don’t worry about crushing the blueberries; you want to release the juice. Set aside.
2. Lightly oil grill pan or fry pan and preheat it on medium high. Lightly season the flesh side of the fish fillets with salt and pepper and place them, skin side down, on the hot grill. Cook for 4 to 5 minutes, until the skins are lightly charged and crispy. Turn over and sear for another 2 to 3 minutes or until cooked through. Avoid overcooking. When done, the fish should flake easily with a gentle touch of a fork.
3. Top each piece of fish with the salsa.
Serve with roasted red potatoes and steamed broccoli. (optional)
Makes 4 servings.
1/3 cup blueberries
1/3 cup diced mango
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon minced jalapeno pepper
2 teaspoons sugar
¼ teaspoon sea salt
1 teaspoon olive oil
fresh ground pepper to taste
4 mahi mahi, red snapper, sea bass or halibut fillets (4 ounces each)
1. Mix the blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and sea salt in a bowl. Don’t worry about crushing the blueberries; you want to release the juice. Set aside.
2. Lightly oil grill pan or fry pan and preheat it on medium high. Lightly season the flesh side of the fish fillets with salt and pepper and place them, skin side down, on the hot grill. Cook for 4 to 5 minutes, until the skins are lightly charged and crispy. Turn over and sear for another 2 to 3 minutes or until cooked through. Avoid overcooking. When done, the fish should flake easily with a gentle touch of a fork.
3. Top each piece of fish with the salsa.
Serve with roasted red potatoes and steamed broccoli. (optional)
Makes 4 servings.
Wednesday, June 23, 2010
hmmmm....what to do?
Daniel's birthday is in 3 weeks.. i don't know what to get or do for him...we didn't do much last year because it was so hectic with it being my last semester and graduation n all...any suggestions anyone? I want to make it fun and memorable for him!! :)
DISNEYWORLD!
Last month in early May, Daniel and I joined his family in Florida at the Happiest Place on Earth!! LITERALLY, it is! the weather was great, HOT!! we ate a ton of yummy food and it was oh soo good! here are some pictures from our trip! Thanks mom and dad!
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