Polenta Lasagna

I adapted this recipe from The Eat-Clean Diet website. My husband raved about it, which means it was pretty darn good. I served my lasagna with garlic bread and a fresh spinach and lettuce salad. My major recommendation is to let this sit a while before serving. It came out a tiny bit watery. But the flavor was so good that it pretty much made the initial bit of extra liquid in the dish null and void. Enjoy.

Clean Eating Polenta Lasagna

Ingredients

• 1/2 lb. lean ground turkey (or beef)
• 1 red onion, chopped
• Sea salt, pepper to taste
• 1 tube precooked polenta, cut into 1/4 in. thick rounds
(I got mine at Whole Foods--sun-dried tomato flavor)
• 1 1/2 cups baby spinach leaves, shredded/diced
(I added some Kale, too!)
• 1 cup fat free Greek yogurt
• 3/4 cup Parmesan or Romano cheese
• Jar of your favorite clean, preferably homemade pasta sauce
• 1 bag reduced fat mozzarella cheese
• 1 tsp Italian seasoning or dried pizza seasoning

Instructions

• Cook the ground turkey and onion until no longer pink. Salt and pepper to taste.
• Layer into a baking pan in this order:
• Pasta sauce
• Polenta
• Smear greek yogurt onto the polenta rounds
• Parmesan cheese
• Turkey
• Spinach/kale
• Mozarella cheese
• Repeat and sprinkle herbs on top. Depending on the pan size, you may have to do this three times. I used a small pan and did three layers.
• Bake at 350 degeees until bubbly and cheese is melted.
 About 30 minutes.

Clean Eating Pizza Crust

This is hands-down the best whole wheat pizza crust I've ever made. And it's a clean eating recipe. It comes directly from Clean Eating Magazine. I grilled out pizza on my new Pampered Chef pizza grilling pan. It was delicious.

Clean Eating Whole Wheat Pizza Crust

Makes: 2 1-lb dough ballsHands-on time: 30 minutesTotal time: 2 hours

INGREDIENTS:

• 1 tbsp raw honey

• 1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided

• 1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)

• 2 1/2 cups whole-wheat flour, divided

• 4 tsp vital wheat gluten

• 1 tsp sea salt

• 3 tbsp olive oil, divided

INSTRUCTIONS:

1. In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)

1. While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.

1. Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.

1. Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.

1. Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

TO USE FROM REFRIGERATOR:
Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust.

TO USE FROM FROZEN:
Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.


Nutrients per serving (1/8 of each dough ball): Calories: 96, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 1 g, Protein: 3 g, Sodium: 121 mg, Cholesterol: 0 mg.

Insanely-Easy Oven Fried Chicken

Easy, delicious and quick. This chicken was perfect.

Insanely-Easy Oven Fried Chicken

Ingredients

• 4 boneless, skinless chicken breasts, thawed
• 2 egg whites, beaten lightly
  
• 3/4 cup instant mashed potato flakes
• Salt (to taste)
• 1 tbsp Mrs. Dash seasoning
• 1/4 tsp black pepper
• Olive oil

Directions

• Pre-heat oven to 375 degrees
• Spread thin coat of olive oil in bottom of baking dish
• On one plate, place lightly beaten egg whites
• On a separate plate, mix potato flakes, salt, Mrs. Dash and pepper
  
• Dip chicken into egg whites and then into the dish containing the potato mixture.
• Place in the coated baking dish
• Using either a kitchen oil sprayer or simply a drizzling method, lightly spray the top of the chicken with a bit of olive oil (this helps it crisp and keep from burning)
• Place in the oven and bake for 25 minutes or until chicken is fully-cooked

Coconut-Garlic Shrimp and Rice

Coconut-Garlic Shrimp and Rice

This recipe was inspired by a dish I recently saw online. The idea of the flavors really spoke to me, so I played around with some ingredients and ended up with a fantastic, one-pot meal. Beware sensitive tongues, it was a bit spicy. You could certainly omit the red pepper flakes and it would be much more mild. Enjoy!

Ingredients

2 tbsp olive oil

1 green pepper, chopped

1 banana pepper, chopped

2 garlic cloves, chopped

½ cup chopped onion

½ tsp red pepper flakes

1 tsp dried cilantro

Sea salt

1 pound pre-cooked shrimp (thawed)

14-ounce can of coconut milk (reduced fat)

14-ounce can of diced tomatoes with green chilis

1 ½ cups instant brown rice

Directions

In a large pot or Dutch oven, heat olive oil on medium heat. Add green peppers, banana pepper, garlic and onion. Sautee for 2 minutes. Add red pepper flakes, cilantro and salt. Stir to combine. Add shrimp, coconut milk, diced tomatoes and brown rice. Bring to a boil. Reduce heat and simmer while covered for 20-25 minutes until you reach a stew or jambalaya-like consistency.

Homemade Calzones

There really isn't a recipe attached to this dish, I just made it up as I went. And it was delicious.

I started with a bag of dry pizza dough mix, which made two calzones. Next, I rolled out the dough (preparing it according to the package) into two large ovals. Toward the end of the oval, but not too close to the edge, as you'll want to allow room to close the calzone, begin adding fillings. I used pizza sauce, mozzarella, browned ground turkey, Italian seasoning and garlic, onions and red peppers which I had lightly sauteed first. Fold one end of the dough over the other (the end with the filling) and close by crimping the edges with a fork. Finally, I sprayed the outside with olive oil and baked at 400 degrees until lightly golden. I also misted my calzones with more olive oil about half-way through the cooking process.

These calzones were delicious, simple and can be made with any combination of ingredients. Get creative!

Burger and Fries Night

I crave hamburgers. What I don't crave? The pounds eat-in or drive-through burgers can pack on. Try creating your own "Burger Night" at home instead. You'll save money and calories.

For your burger:

• Try to use the leanest ground beef or turkey possible. (I like 93/7)
• Look for reduced-calorie or whole grain buns. Sara Lee makes some great 45-calorie buns!
• Toppings! Get creative with your toppings. Try pickles, lettuce, gourmet mustards, low-calorie cheese or other veggies.

Fries:

• To make healthy fries, cut baking potatoes into sticks (I like skins on!)
• Arrange in a single layer on a cookie sheet.
• Drizzle or spray with a bit of extra virgin olive oil.
• Sprinkle with pepper and some Mrs. Dash or salt.
• Bake for 20-25 minutes at 350 degrees.

Easy Beef Stroganoff

This is my own recipe for Beef Stroganoff. With a little experimenting, I finally found a version I love. It's hearty and provides a home-cooked, I-worked-on-this-all-evening taste without all the work! I served mine over whole wheat penne with a garden side salad. Enjoy.

Ingredients
1 1/2 to 2 pounds beef stew meat (pre-cubed)
Salt and pepper
3 tablespoons canola oil
2 cloves garlic
1/2 onion, chopped
2 cups beef broth
1 1/2 cups light sour cream
2 tbsp corn starch dissolved in 3 tbsp hot water
2 tsp Italian seasoning
Pre-cooked egg noodles or whole wheat pasta (to accompany Stroganoff)

Directions
Season beef with salt and pepper, to taste. In a large pan, heat 3 tablespoons canola oil over medium-high heat. Add the garlic to season the oil and cook until golden. Add the beef and brown on all sides, about five minutes. Remove the meat from the pan and set aside in a bowl/plate. Add the onions to the pan. Cook until lightly-golden, stirring and adding 1/4 cup of beef broth to deglaze the pan (pick up all the delicious bits stuck on the pan!). Stir in the remaining broth and add the beef with any of its juices to the skillet and simmer for 12 minutes. Stir in the sour cream. Next, while still simmering/boiling, add the dissolved cornstarch and begin to stir. This should thicken the sauce. Stir in the Italian seasoning. Serve over noodles.

Chicken Cordon Bleu

This is yet another divine recipe from Skinny Taste. I made this for a dinner party with friends and have now made it twice (making it into my meal rotation means high marks). When I first baked this, I was worried about it being cooked all the way through. If you use a meat thermometer, you shouldn't have any worries. I cooked mine for the allotted time and until the internal temperature reached 160 degrees and it comes out perfect every time.

Chicken Cordon Bleu
Gina's Weight Watcher Recipes
Makes: 12 pieces • Serving Size: 1 piece • Old Points: 5 pts • Points+: 5.5 pts
Calories: 222.7 • Fat: 9.3 g • Protein: 28.4 g • Carb: 5.2 g • Fiber: 0.6 g

* 4 chicken breast halves
* 2 large eggs
* 1 tbsp water
* 3/4 cup seasoned whole wheat breadcrumbs (I like 4C)
* 12 slices thin lean deli ham
* 12 slices reduced fat Swiss cheese (I used Sargento)
* salt
* spray oil
* toothpicks

Preheat oven to 350°.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn't leak out) Season with a little salt.

Whisk egg and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Asian-Glazed Chicken

This recipe comes from one of my all-time favorite websites: Skinnytaste.com. Not only is it healthy and simple, but it is absolutely delicious.

The only modification I made to the recipe was to add a bit of cornstarch (dissolved first in water) to the sauce to allow it to thicken faster at the end of the recipe.

I'd also love to try this with chicken breasts, rather than the drumsticks. It was divine.














Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

• 8 medium chicken drumsticks, skin removed
• Pam spray oil
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Chicken with White Beans and Brown Rice

This has been--by far--one of the best Mexican-inspired dishes I've made in a while. I made the recipe for two, but it can easily be doubled or tripled to serve more. I highly recommend topping it with the sour cream, which added a cool, creamy element to the dish's spice. Enjoy.

Chicken with White Beans and Brown Rice
Servings: 2

Ingredients
2 tablespoons olive oil
1 pinch crushed red pepper flakes
1 small onion
2 cloves garlic, chopped
1 large (or two small) boneless skinless chicken breasts, cut into chunks
1 teaspoon oregano
1 teaspoon ground cumin
1 (16 ounce) can Northern beans (drained)
salt & pepper
2 tablespoons balsamic vinegar
1 cup chicken broth
1 cup brown rice (cooked according to package—enough to make two servings)

Directions
1. In a large skillet, heat olive oil and add red pepper flakes.
2. Next, add onion and garlic, cooking until onion is tender.
3. Add chicken and stir until cooked.
4. Lower heat to medium, and add oregano and cumin. Cook for about one minute.
5. Add beans, chicken broth, balsamic vinegar and salt and pepper. Use a spatula to scrape all the bits off the bottom of the skillet (this will give your bean mixture flavor!)
6. Heat through, stirring occasionally.

Serve over the rice you pre-prepared. Eat as-is or top with a dollop of sour cream and some green onions.

Simple Shepard's Pie

This is a healthier version of traditional Shepard's Pie. I baked this on a chilly evening and it couldn't have been more delicious.

Shepard's Pie

Potatoes:

• 4 large potatoes, cubed, boiled and drained
  
• 1/2 cup fat free chicken broth
• 2 tbsp fat free sour cream
• salt and pepper
• paprika (for topping)
  

Filling:

• 1 lb 95% lean ground beef
• 1 tsp olive or canola oil
• 1 small onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 1 can green beans (I used french cut), drained
  
• 3/4 cup chopped carrots
  
• 2 tbsp flour
• 1 cup fat free beef broth
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp rosemary leaves
• 1 tsp ground thyme
  
• salt and pepper

Boil potatoes in water until cooked. Drain, then mash with with the chicken broth, sour cream, salt and pepper.

Preheat oven to 400°.

In a large pan begin to brown meat in oil. Season with salt and pepper. Before completely cooked, add onion, garlic, celery and carrots (allowing to begin cooking a bit before going into the oven). Continue to saute until meat is thoroughly cooked. Add flour, salt and pepper to the meat and veggie mixture and mix well. Add the green beans, beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme and mix well. Simmer on low for 3 to 4 minutes.

Spread the meat mixture on the bottom of a glass baking dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 minutes. Remove from oven and allow to cool a few minutes before digging in.

Enchilada Lasagna

I made this divine lasagna last night for supper. My hunger level was peaking at high and I forgot to take a photo of the end result. (I'll provide one compliments of Taste of Home) This was a delicious recipe. As the directions say, definitely let it rest 15 minutes before slicing, giving it a chance to thicken-up. Enjoy.

Enchilada Lasagna
Courtesy of Taste of Home

Ingredients

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (10 ounces) enchilada sauce
• 1 to 2 teaspoons ground cumin
• 1 egg, beaten
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 3 cups (12 ounces) shredded Mexican cheese blend
• 8 flour tortillas (8 inches), cut in half
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
• In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
• Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.