Thursday, February 26, 2009

Zucchini Crescent Pie

Zucchini Crescent Pie
by: Taste of Home

TIME: Prep: 25 min. Bake: 20 min.

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Wednesday, February 25, 2009


from my friend Sherry Watkins (she learned this at culinary school)

Yield:2 Servings

¼ T ginger, minced Dressing

¼ T garlic, minced

¾ oz rice vinegar

½ t hoisin sauce

¼ t oyster sauce

1/8 t ground bean paste or miso

1 T honey

¼ t soy sauce

¼ c orange juice

1 T Sesame seeds, toasted

¼ c neutral oil

a/n sesame oil

tt salt

tt pepper

1 ea chicken breast, sliced and fanned

2oz napa cabbage, chiffonade

2oz romaine lettuce, chiffonade

2oz carrot, chiffonade

2oz red cabbage, fine chiffonade

1oz bean sprouts

a/n fried wonton skins garnish

a/n toasted sesame seeds

a/n toasted sliced almonds

a/n coriander leaves

a/n beni shoga

1. Blend ginger, garlic, rice vinegar, hoisin sauce, oyster sauce, ground bean paste, honey, soy sauce, orange juice, and sesame seeds in blender. Drizzle in the neutral oil slowly, then the sesame oil. A/n

2. Combine Napa cabbage, romaine lettuce, carrot, red cabbage and bean sprouts.

3. Sauté chicken breast and place in a 350 oven to finish. Chill and slice on a bias.

4. Toss salad with dressing.

5. Fan chicken on top of salad and garnish.

Tuesday, February 24, 2009

Garlic Balsamic Chicken

Garlic Balsamic Chicken
by: Stephanie

2-3 Boneless Skinless Chicken Breasts (about 4oz)
1 TBSP Balsamic Vinegar
2 Cloves Fresh Minced Garlic

1. Marinate chicken, vinegar and garlic in back for 15 minutes
2. Place on greased cookie sheet (I used Crisco Canola Oil Spray)
3. Place in preheated oven (350) for about 30 minutes

~I chopped this and put it on a salad, but can be eaten by itself or with a plate full of veggies

Nutrition Facts:

Serving size: 1 piece of chicken

122.5 calories and 1.5 grams of fat

Monday, February 23, 2009

Creamy Chicken and Rotini

Creamy Chicken and Rotini
by: Stephanie


2 Boneless Skinless Chicken Breasts (about 4 oz each)
Mrs. Dash Garlic and Herb Seasoning (to taste)
Dill (to taste)
1 TBSP Extra Virgin Olive Oil

1. Place chicken breasts in bag or bowl and add seasonings and oil...let marinate for at least 10 minutes
2. Cook in a skillet for about 5 minutes on each side
3. Place chicken on a baking sheet (lined with foil) and place in preheated oven (375) for an additional 10 minutes
4. Take out and chop

Rest of the ingredients:

4 Mushrooms
1 1/4 cups broccoli
15 Artichoke Hearts (marinated in water, not oil) (cut)
2 cups (dry) Whole Grain Rotini
1/2 cup Bertoli Alfredo Sauce

While the chicken is cooking:

1a. Start water for pasta
1b. Steam broccoli. Put broccoli in a pot and cover with water. Cook for about 8-10 minutes or until fork tender
2. Add Mushrooms to the broccoli the last two minutes of cooking
3. Drain veggies and slice mushrooms
4. Water should be boiling at this point, add pasta to water and cook for 10-11 minutes, then drain
5. Cut up artichoke hearts
6. Once chicken and pasta are ready add everyone to the same pot, including sauce, and keep over medium heat until everything is heated...don't cook too long though because broccoli will become soggy


Serving size: 1 cup

218.4 Calories and 8 grams of fat

Lime-Chicken Spinach Salad

Lime-Chicken Spinach Salad
by: Stephanie


2 Boneless, Skinless Chicken Breasts (approx. 4 oz each)
1 TBSP lime juice
1 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper (to taste)

1. Put chicken in a bag or a bowl and then add remaining ingredients. Let marinate at least 10 minutes
2. Spray a skillet with non-stick cooking spray (I use Crisco Canola Oil) and add chicken over medium to medium low heat
3. Cook chicken on each side for 4-5 minutes, until golden on both sides
4. Finish cooking chicken in preheated oven (375) for about 10 minutes...until no longer pink
5. Chop one piece of chicken for salad

(this will leave you with an extra piece of chicken for either dinner or lunch the next day)

While the chicken is in the oven prepare the rest of the salad and the dressing:

Single Serving Salad base:

2 cups Baby Spinach
1 TBSP Sliced Raw Almonds
1 TBSP Fresh Chives
2 Tsp Fat Free Feta
1/2 cup Chopped Cucumber

1. Put Spinach in bowl
2. Add other ingredients to top
3. Top with sliced cooked chicken


1 TBSP Lime Juice
1TBSP Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Pepper (to taste)

1. Combine all ingredients and shake or stir (depending on container)
2. Pour entire contents over salad

Nutrition (I am focusing on Calories and Fat, so that is what I will be figuring out for you):

One serving of the salad is about 300 calories and 15 grams of fat

Broken down by Chicken, Salad Base, and Dressing:

One piece of chicken is about 182 calories and 8 grams of fat (it is probably a little less because a lot of the marinade stays in the bag/bowl and doesn't get cooked with the chicken

Salad Base:

about 87 calories and 3 grams of fat


about 45 calories and 4.75 grams of fat

New Recipes

Hi everyone! I just wanted to write a little note to let you know that I am doing a 30 day challenge, so I will be creating a lot of my own new recipes in order to keep myself within the rules of what I'm suppose to be eating! If you have any low calorie recipes for either breakfast, lunch, snack or dinner, please share them. Today is day one for me of the challenge, so if any of you would like to start this 30 day challenge with me please feel free to and we can keep each other accountable. My challenge includes keeping track of the calories that I put in my body, eating healthy (much more fresh foods), and working out 5 days a week.

Friday, February 6, 2009

Egg, Ham and Potato Casserole

Egg, Ham and Potato Casserole
From: Susan LeBlanc

I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.

3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste

Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake
from Melissa Williamson

Bake at 350 for 30-40 min.

Bottom layer:
1 stick of butter, softened
1 box of yellow cake mix (or pound cake mix)
2 eggs

Mix ingredients together and spread on a lightly greased 9 x 13 pan.

Top layer:
1 box powdered sugar
1 package cream cheese, softened (8 oz.)
2 eggs

Mix ingredients together and spread on top on bottom layer.

Top will turn a golden color while baking. Allow to cool completely before will still be gooey.