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Hearty Healthy Recipes for the Holidays

Here are some filling, and yet still healthy recipes that you can make during the winter months. Enjoy:-)

Delicious Lentil Soup

I had never had lentils before making this soup. I modified the recipe I found in the Daniel Fast Cookbook slightly, so here it is:

Ingredients:

3 cups lentils, soaked 2-3 hours

2 quarts water

2 tablespoons salt

2 tablespoons olive oil

1 large onion, chopped

2 stalks celery, chopped

3 yellow squashes, sliced

2 cloves garlic, minced

2 16 ounce cans diced tomatoes with juice

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 small jalapeno pepper

ground pepper to taste

Preparation:

  1. Heat water in large pan, add lentils and cook covered for 20 minutes. Add salt
  2. While the lentils are cooking, heat oil in large skillet; add onion, celery, carrot and garlic. Sauté until soft, about 10 minutes.
  3. Stir in the softened vegetable mixture to the lentils. Add tomatoes, lemon juice and vinegar.; season with pepper.
  4. Bring to boil, then gently simmer uncovered until lentils are very tender, about 30 minutes. If the soup becomes too thick, add a little water.
  5. Before serving, check the seasoning and stir in chopped herbs.

Yield: Six to eight servings.

(Sorry, don’t have a pic of it–I ate it all! lol)

Quick & Easy Homemade Cranberry Sauce

20111221-135554.jpg

1 bag of cranberries, washed

1 cup of raw sugar

1 cup of water

Add all ingredients in a pot, and boil for 5 minutes until the berries pop open.

Approximately 50 servings (1 serving=1 tbsp)

Skinny Down-Home Chicken Pot Pie

Serves 6
Calories per serving: 372

*Courtesy of Cook Yourself Thin*

 

 

 

 

 

 

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf

2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing

1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.

2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.

3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.

4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.

5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.

References:

“”Cook Yourself Thin” Recipe Guide – MyLifetime.com.” MyLifetime.com.15 Dec. 2011..

Gregory, Susan. The Daniel Fast Cookbook. 2009 ed. Vol. 2. PDF.

Kumai, Candice, Harry Eastwood, and Allison Fishman. Cook Yourself Thin: Skinny Meals You Can Make in Minutes. New York: Hyperion, 2009.

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Happy National Grilling Month!

July is National Grilling Month & in honor of that, this blog is full of healthy grill recipes for you to cook up! (Courtesy of sparkpeople.com & my mom)
First, is a tasty side dish or main course, Veggie Kabobs.
Only 78 calories/skewer and you can use whatever vegetables you want:-)
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=93886

Also good for a main course is this honey glazed chicken. Instead of having a greasy beef burger or a mystery meat hot dog, try this for 176 calories!
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=62831

Or, if you must have a burger, try this recipe instead. It’s a turkey burger, so it’s much better for you, seasoned great, so it tastes amazing:-) This is my mom’s own recipe:
1 1/4 lb Jenni-O ground turkey
1 egg, beaten
1/2 cup Italian bread crumbs
1 tbsp Mrs. Dash Italian
1 tbsp minced onions
1 tsp black pepper
Form this into 5 patties and throw those on the grill for delicious burgers. Make sure to enjoy them atop a whole wheat bun:-)

Grilled fresh corn is always great as a side, as well as different types of salads. Remember, with salads not to overdo it with the dressing or toppings. Some salad dressings can add a whopping 120 calories in a mere 2 tbsp! :-O (Blog about salad do’s and don’ts coming soon!) Also, Boca makes excellent meatless burgers for those of you who are vegetarian or vegan. They have a variety of flavors and are very low in calories (70-90 calories/burger).

For a refreshing dessert on a hot day, Skinny Cow makes low fat/low calorie ice-cream in many different flavors, such as Vanilla, Chocolate, Mint, & Cookies & Cream ice cream sandwiches, Truffle bars, and individual cups in flavors like Strawberry Cheesecake & Chocolate Fudge Brownie:-) These range from 100-170 calories a piece. Also, Luigi’s makes fat free Italian Ice in Strawberry & Lemon flavors that is only 100 calories a cup! Both are great ways to stay cool AND satisfy your sweet tooth on a hot summer day:-)

Try these out & let me know what you think! Or, if you want to add to my list, don’t hesitate to email me:-)

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