Skillet Gnocchi

Wowza.  This recipe is amazing.  Some of you may already know this, but I am a huge gnocchi fan.  Maggiano's, a chain Italian restaurant here in town, makes some pretty tasty gnocchi.  However, I think this skillet gnocchi is my all-time favorite.

Not only is this dish bursting with flavor, but it's really easy to make and doesn't take more than 30 minutes!  What more could you want?  Makes four servings, but I'd be surprised if you managed to save any leftovers.

Ingredients:

• 1 Tbsp. and 1 Tsp. Olive Oil
• (1) 16 oz. Package Dry Gnocchi (Found in Pasta Aisle)
• 1 Medium Yellow Onion, Thinly Sliced
• 4 Cloves Garlic, Minced
• 1/2 Cup Water
• 6 oz. Spinach or Chard
• (1) 15 oz. Can Fire Roasted Tomatoes
• (1) 15 oz. Can White Beans
• Italian Seasoning and Black Pepper to Taste
• 1/4 Cup Crumbled Goat Cheese
• 1/4 Cup Shredded Parmesan Cheese

Directions:

• Heat 1 tbsp. oil in large skillet over medium heat.
• Add gnocchi and cook for 5 - 7 minutes or until gnocchi is puffed up and slightly brown.
• Put gnocchi into bowl and set aside.
• Add remaining 1 tsp. oil to pan along with onion.
• Cook for two minutes or until onion starts to brown.
• Add water and garlic, cover skillet, and cook for 4 - 6 minutes or until onion is soft.
• Add spinach or chard to skillet and cook, stirring, for 1 - 2 minutes or until spinach has wilted.
• Stir in tomatoes, beans, pepper, and Italian seasoning and stir to combine.
• Allow mixture to heat, stirring occasionally, until it starts simmering.
• Fold in gnocchi and level mixture in skillet.
• Sprinkle cheeses over the top of the mixture and cover.
• Cook for 3 - 5 minutes or until sauce is bubbling and cheese has melted.

Caramelized Onions & Mushrooms

Excuse the poor picture - I forgot to take one before we started eating these!  The weather here has been gorgeous lately.  Mr. Kitchin cleaned up our patio and grill over the weekend, so we decided to cook up some burgers.

Now, I love a (non-beef) burger with all the trimmings as much as the next person.  However, as you know, I'm trying to watch my waistline these days so instead of mayo and cheese I opted for some DELICIOUS caramelized onions and mushrooms.

These only take about 10 - 15 minutes to cook up and make enough to top six burgers.  It's so good you can even eat it by itself as a salad of sorts.

Ingredients:

• 1 Tbsp. Olive Oil
• 1 Medium Yellow Onion
• 2 Cups Sliced Mushrooms
• 2 Tbsp. Balsamic Vinegar
• 1 Tbsp. Brown Sugar

Directions:

• Heat oil in skillet over medium heat.
• Add onions and cook 3 - 5 minutes or until onions start to yellow.
• Add mushrooms and cook 5 - 7 minutes or until onions and mushrooms start to brown.
• Add vinegar and mix well to combine.
• Add sugar and mix well to combine.
• Continue to heat for another 5 - 8 minutes or until most of the liquid has evaporated.

Peanut Butter Dog Bones

These were pretty easy to make and my dogs seem to love them.  I made some with a bone-shaped cookie cutter and for others I rolled the dough into a 1" ball and then pushed down the middle with my thumb to make a little disc-shaped cookie.  You can do whatever shape you like - I'm sure you're dog will find them delicious either way.

Ingredients:

• 1/4 Cup Peanut Butter
• 1 Cup Water
• 1 Tbsp. Vegetable Oil
• 2 1/4 Cups Whole Wheat Flour
• 1 Cup Oatmeal

Directions:

• Preheat oven to 375.
• Whisk together oil, water, and peanut butter until well-combined.
• Slowly mix in whole wheat flour until a dough is formed.
• Using hands, knead in last bit of flour and then slowly knead in oatmeal until well combined.
• On floured surface, roll out dough until it is 1/4" - 1/2" thick.
• The dog bones will not puff up in the oven, so they will only be as thick as you make them.
• Cut the dough into whatever shape you choose.
• Cook on ungreased cookie sheet for 30 - 35 minutes (bones will be hard).
• Allow to cool for 30 - 45 minutes and then store in airtight container.
• Makes 30 - 36 bones depending on size.

Fritz approves!

Cowboy Vegetable Bake

This recipe is really easy and pretty tasty.  I think I prefer the southwestern vegetable bake with corn bread poured over the top, but this was still good.  Low in calories and high in fiber and protein, it's healthy and hearty.  Makes six servings.

Ingredients:

• 1 Can Whole Kernel Corn
• 1 Can Kidney Beans, Drained
• 1 Can Fire Roasted Tomatoes
• 1 Medium Zucchini, Chopped
• Chili Powder to Taste
• 1/4 Cup Low Fat Cheddar
• 1 Cup Bisquick Heart Smart
• 1 Cup Skim Milk
• 1/2 Cup Egg Whites
• Salt and Pepper to Taste

Directions:

• Preheat oven to 400.
• Mix all vegetables in a bowl and add chili powder to taste.
• Spread in even layer in the bottom of a large, greased baking dish.
• Top with cheese.
• In separate bowl, whisk together Bisquick, milk, eggs, salt and pepper until well combined.
• Pour biscuit mixture over vegetables.
• Bake for 35 - 40 minutes or until golden.
• Remove from oven and allow to sit for at least five minutes before serving.

Mock Tuna Salad

This delicious, vegetarian version of the classic sandwich spread is easy to make, low in fat, and high in fiber.  It's a win-win.  Have it alone, on crackers, or use it like I did to make a "tuna" melt.  This was fantastic and I will definitely be making it in bulk in the very near future.

Ingredients:

• (1) 19 Oz. Can Chickpeas
• 2 Tbsp. Fat-Free Mayo
• 2 Tbsp. Stone Ground Mustard
• 1 Tbsp. Sweet Pickle Relish
• 2 Green Onions, Diced
• Salt, Pepper, and Garlic Salt to Taste

Directions:

• Drain chickpeas and empty into large bowl.
• Using a potato masher, squash chickpeas down until they start turning into a paste, but maintain some texture (see photo above for reference).
• Mix in remaining ingredients.
• Keeps in fridge up to one week.

Southern-Style Sweet Potato Pie

Yesterday I became a real Texas - I made my first sweet potato pie.  Sweet potato pie tastes very similar to pumpkin pie, but the flavor and texture are slightly different.  The pie was DELICIOUS and is something I plan on making again in the future.  The recipe below is a combination of a few recipes I found online.  If you've never tried it before, I encourage you to make one!  It does take some time, but the process is relatively easy.  Share pictures if you attempt your own!  Makes 8 - 12 servings depending on how large you like your pie slices.  I didn't bother with nutrition facts on this one.  Enjoy!

Ingredients:

• (1) 1 Lb. Sweet Potato
• (1) 9" Unbaked Pie Crust (You Can Make Your Own if You're Ambitious)
• 2 Tbsp. Unsalted Butter, Softened
• 2 Medium Eggs, Slightly Beaten
• 1 Cup White Sugar
• 1 Tbsp. Unbleached White Flour
• 1/2 Tsp. Salt
• 1/2 Cup 1% Fat Buttermilk
• 1/4 Tsp. Baking Soda
• 1 Tsp. Vanilla Extract
• 1/2 Tsp. Each: Cinnamon, Ginger, and Nutmeg
• Tinfoil or a Pie Crust Shield (Like This One)

Directions:

• Fill large stock pot with water and boil whole sweet potato, skin and all for 45 - 50 minutes or until soft.
• Run cold water over the potato until cool, then remove the skin (it should rub off easily).
• Preheat oven to 350°.
• Mash sweet potato well.
• Put sweet potato mash into stand mixer and add eggs and butter; turn mixer to medium-high level.
• In separate bowl, sift together sugar, salt, flour, and spices.
• Add sugar mix to stand mixer and continue to mix on medium-high.
• Add buttermilk, baking soda, and vanilla to stand mixer.
• Allow filling to mix on medium-high until very smooth; will be somewhat runny.
• Pour filling into pie crust
• Cover rim of crust with a homemade tinfoil circle or a pie crust shield; make sure it's not touching the filling.
• Bake for 45 minutes and then turn off oven; leave pie in oven.
• Allow pie to cool slowly in oven.  This will keep the pie from cracking in the center.  Pie can come out after 25 - 30 minutes.
• Serve pie with whipped cream or ice cream with a little pumpkin pie spice sprinkled over it.

Vegetable Korma

DISCLAIMER: This is a really lazy post.  I'm sorry.  I've been getting up at 4:45AM and going to boot camp for the past four weeks and I ran three miles after work today.  Tomorrow's post will be less lazy.

All right, y'all.  This is another Cooking Light recipe, and it kind of sucked.  It wasn't BAD, but it just didn't have much flavor.  If I had it to do over again I'd use 3 Tbsp. of tomato paste instead of one and I'd also add some salt and pepper.

Since I'm just not feeling this dish and I'm exhausted, here is the link to the recipe.  According to their nutritional info, it only has 370 calories per serving including the rice.  Makes four servings.

Goat Cheese and Artichoke Strata

Hot damn.  This week's cooking is off to a fantastic start.  If you like goat cheese and artichokes as much as I do, you will love this dish.  You could make this strata for a fancy brunch or a quiet dinner at home; it will be just as tasty at either event.  This is one of my new favorites and I will absolutely be making it again and again and again and...you get the idea.  Recipe from Cooking Light magazine (a good buy if you're looking for a food mag).  Makes six servings.

Ingredients:

• 1 Tsp. Light Olive Oil
• 1/2 Cup Chopped Green Onion
• 10 Oz. Canned Artichoke Hearts, Halved
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Herbs de Provenance
• 4 Medium Eggs
• 1 3/4 Cup Non-Fat Milk
• 1/2 Cup Low-Fat, Shredded Parmesan
• 1 Tsp. Pepper
• 1/2 Tsp. Salt
• 1/2 Loaf of French Bread, Cut into 1" Cubes (About 5 Cups)
• 3 Oz. Goat Cheese
• Cooking Spray

Directions:

• Preheat oven to 375°.
• Heat large skillet over medium heat.
• Add olive oil and swirl to coat pan.
• Add green onion and cook for two minutes.
• Add garlic and artichoke hearts and cook for eight minutes or until artichokes start to brown.
• Stir in herbs de provenance and set aside; allow to cool for 10 minutes.
• Meanwhile, in large bowl whisk together milk, eggs, salt, and pepper.
• Fold in Parmesan and bread.
• Fold in cooled artichoke mixture and allow to sit for 20 minutes.
• Grease 9" baking dish.
• Spread 1/2 of mixture to bottom of dish.
• Crumble 1/2 of goat cheese over layer.
• Spoon remaining mixture over cheese.
• Top with remaining 1/2 of the goat cheese.
• Bake for 50 minutes or until browned and bubbly.

Mexican Stuffed Bell Peppers

These are actually fairly simple to make and really tasty.  It has nearly 7.5 grams of fiber and zero saturated fat.  Mr. Kitchin said he'd put this recipe in his "Top 3 Favorite Dishes."  Feel free to use any kind of pepper you like.  Also adjust the amount of chili powder to taste. Recipe makes four peppers.

Ingredients:

• 4 Bell Peppers
• 2 Cups Brown Rice, Cooked
• 1 Cup Yellow Corn
• 1 Cup Black Beans
• 1 Cup Mushrooms, Chopped
• 1 Carrot, Minced
• 1/2 Cup Shallots, Diced
• 1/2 Cup Fat-Free Cheddar Cheese
• 1 Tbsp. Chili Powder

Directions:

• Preheat oven to 350°.
• Cut tops off of peppers, clean insides, and set aside.
• Spray large skillet with cooking spray and put over medium heat.
• Add mushrooms, onions, and carrot and cook until tender.
• Add rice, beans, corn, chili powder, and cheese; stir to combine.
• Cook for 2 - 3 minutes or until thoroughly  heated.
• Divide filling evenly among peppers.
• Bake for 30 - 35 minutes or until peppers are easily pierced with a fork.
• Sprinkle a small amount of cheese on top of each pepper and return to oven for 3 - 5 minutes to melt.
• Slice in half to serve; garnish with sour cream, hot sauce, salsa, or whatever you like!

Quick & Easy Health Foods

You might have noticed that I haven't been baking muffins for breakfast anymore.  Well, that's because I found a relatively inexpensive and healthy, microwaveable breakfast sandwich at the grocery store: Jimmy Dean D-Lights.

They have several different options, but my personal favorite is the turkey sausage English muffin.  With only 260 calories, eight grams of fat, and 18 grams of protein, it's the perfect breakfast after my morning workouts.  I will say I was not a huge fan of the turkey sausage bowl, but I haven't tried any of the other ones.

Along with eating a more balanced breakfast, I've also started keeping prunes (they're not just for old ladies), low-fat string cheese, and granola bars (as long as they have fewer than six grams of sugar) to snack on at work.

Sunsweet prunes are my favorite, but any brand will have the same nutritional content, more or less.  As far as granola bars and string cheese, I generally go for whatever is on sale - just make sure to read the label!  Some "healthy" granola bars will have upwards of 10 grams of sugar.

I'll try and share new products as I come across them.  What are some of your favorite quick and easy healthy snacks?

Skinny Vanilla & Cinnamon Pancakes

I'm pretty sure EVERYONE loves pancakes, but not everyone loves all the fat, cholesterol, and sugar that usually comes with them.  Well, friends, I have come up with a delightful alternative with 75 calories per two pancakes and virtually zero fat and cholesterol.  You're welcome.

Unfortunately I don't have a picture handy.  You'll just have to make these and share your own pictures.  Makes eight pancakes (four servings).  Enjoy!

Ingredients:

• 1/4 Cup Whole Wheat Flour
• 1/4 Cup Unbleached White Flour
• 1 Tsp. Baking Powder
• Pinch of Salt
• 2 Large Egg Whites, Whisked Well
• 1/3 Cup Nonfat Milk
• 1 Tsp. Vanilla
• 1 Tsp. Cinnamon

Directions:

• Add dry ingredients to large bowl and whisk together until well combined.
• Whisk in milk, vanilla, and cinnamon (add more or less cinnamon and vanilla to taste).
• Fold in egg whites.
• Spoon batter, 1/3 cup at a time, onto hot griddle.
• Cook until top side starts to bubble.
• Flip and cook for an additional minute.
• Serve with sugar free syrup (no butter necessary).

Salmon Bake

This recipe takes little preparation, but produces a filling and flavorful dish that is sure to please.  Low in fat and high in protein (over 50% DV), this dish is healthy without tasting healthy.  I squeezed a lemon wedge over the top for a little extra flavor.  Makes four servings.

Ingredients:

• 4 Medium Yukon Gold Potatoes, Sliced into Small Wedges
• 2 Tsp. Light Olive Oil
• 2 Tbsp. Chopped Fresh Dish
• 1 Clove Garlic, Minced
• Salt and Pepper to Taste
• 4 Salmon Fillets, Approx. 4 oz. Each
• 2 Tbsp. Capers, Drained
• 4 Lemon Wedges

Directions:

• Preheat oven to 425°.
• In large bowl, toss potato wedges, 1 tsp. olive oil, 1 tbsp. dill, garlic, salt and pepper until potatoes are well-coated.
• Spread potatoes in even layer in greased 9 x 13 baking dish.
• Bake for 22 - 24 minutes or until potatoes start to brown.
• Meanwhile, rub both sides of fillets with remaining 1 tsp. olive oil, 1 tbsp. dill, and salt and pepper.
• Remove dish from oven after potatoes have browned.
• Add fillets on top of potatoes.
• Sprinkle 2 tbsp. capers over entire dish.
• Return to oven for another 12 - 14 minutes or until salmon flakes easily.
• Serve with lemon wedge.

BBQ Pulled "Pork" Sandwiches

When you don't eat beef or pork, you miss out on a Texas staple: BBQ.  Thankfully there are recipes like this one that allow people like me to enjoy delicious, southern-style BBQ without hurting any cows or pigs.  These sandwiches are similar to the Carolina-Style BBQ Sandwiches I made a while back, but the sauce is sweeter and less tangy.  I served mine with Baked Lays and topped with the same coleslaw I made for the other BBQ sandwiches.  Makes six servings.

Ingredients:

• 2 Tbsp. Light Olive Oil
• 1 Medium Onion, Chopped
• 12 Garlic Cloves, Minced
• 1 Can Tomato Sauce (15 oz.)
• 1 Tbsp. Horseradish
• 2 Tsp. Molasses
• 2 Tsp. Cider Vinegar
• 2 Tsp. Light Brown Sugar
• 1 Tsp. Lemon Zest
• 1/2 Cup Water
• 16 Oz. Seitan, Sliced Thin or Shredded
• 6 Whole Wheat Hamburger Buns

Directions:

• Heat oil in skillet over medium heat.
• Add onion and cook for seven minutes or until tender.
• Add garlic and cook for one minute or until fragrant.
• Add tomato sauce and stir to combine; cook for three minutes.
• Add horseradish, molasses, vinegar, brown sugar, lemon zest, and water; stir to combine.
• Simmer over low heat for 30 minutes, stirring occasionally; sauce will thicken.
• Fold in seitan and cook for two minutes to heat thoroughly.
• Serve on bun; top with coleslaw and hot sauce if desired.

Authentic Spicy Pad Thai

Wowza.  This is the most authentic pad thai recipe I've ever made.  It was spicy, slightly sweet, and oh so delicious.  Most of that has to do with the recipe itself, but I'm sure a little bit has to do with the fancy pants wok I was gifted by Ms. Cavazos (thanks again!).  I am going to be making this again next week because 1. it was amazing and 2. I want to try and cook it perfectly next time.  Makes four servings.  Veganize by omitting egg whites.

Ingredients:

• 1/2 Lb. Dried Stick Rice Noodles
• 1/4 Cup Lime Juice
• 2 Tbsp. Low-Sodium Soy Sauce
• 2 Tbsp. Brown Sugar
• 1 - 2 Tbsp. Sriracha
• 2 Tbsp. Peanut Oil
• 3 Cloves Garlic, Minced
• 1 Tbsp. Fresh Ginger, Grated
• 1 Medium Carrot Cut into Thin Strips
• 8 - 10 Scallions Halved and Sliced into 2" Strips
• 2 Egg Whites, Heavily Whisked
• 1 Cup Mung Bean Sprouts
• 2 Tbsp. Chopped Peanuts

Directions:

• Cook noodles according to directions on package and set aside.
• In small bowl, whisk together lime juice, brown sugar, soy sauce, and Sriracha and set aside.
• Heat oil in wok over high heat.
• Add garlic and ginger and cook for 30 seconds.
• Add carrots and scallions and cook for one minute.
• Push mixture to side of wok and add egg whites; scramble.
• Pour lime sauce into wok and toss gently to combine.
• Add noodles to pan and toss to coat.
• Cook for 2 - 3 minutes or until noodles start to curl.
• Add in bean sprouts and toss to combine.
• Cook for one additional minute and remove from heat.
• Serve with 1/2 tbsp. of peanuts on top.
• Optional garnish: lime wedge or chopped cilantro.

Vegan Spaghetti Delight

This light, flavorful spaghetti dish will tantalize the taste buds without savaging the waistline.  I modified a recipe I found on VegetarianTimes.com - a great resource for herbivores or those wanting to eat a little healthier.  Makes six servings.

Ingredients:

• 1/2 Lb. Whole Wheat Spaghetti
• 3 Tbsp. Olive Oil
• 4 Large Cloves Garlic, Peeled, Halved, and Sliced
• 15 Grape Tomatoes, Halved
• 3/4 Cups Cooked Chickpeas
• 10 Chopped Kalamata Olives 
• 4 Tbsp. Fresh, Chopped Basil
• Tabasco Sauce to Taste
• 1 Cup Marinara Sauce

Directions:

• Cook spaghetti according to directions on package.
• Drain spaghetti and set aside.
• Heat oil and garlic in skillet over medium heat.
• Cook 2 - 3 minutes until garlic is fragrant.
• Add tomatoes, olives, chickpeas, basil, and Tabasco to pan.
• Cook 5 - 7 minutes or until tomatoes become tender.
• Add mixture, along with marinara sauce, to noodles.
• Toss to coat noodles thoroughly.

Programming Note

Mr. Kitchin and I are headed to beautiful, snowy Breckenridge, Colorado tomorrow.  We're going with a couple-friend of ours, and it's going to be amazing.  I am in serious need of a vacation!  Mr. Kitchin will be skiing and I will be spending my time shopping and spa-iing.

I've got some great recipes picked out for next week, so please check back on Monday!

Lemon & Rosemary Baked Chicken

 

This week marks a new chapter in my cooking adventure - I've begun to cook my lunches a week in advance!  I used to be a big fan of Lean Cuisine, but their food is over processed, high in sodium, and I knew I could prepare healthier, diet-friendly food on my own.  This week I went with a WeightWatchers baked chicken recipe and paired the chicken with some steamed vegetables - enough to last all week.  The chicken tastes so good I think I'll prepare it again next week, but maybe slice it thin for sandwiches or salads.  Recipe is for four chicken breasts.

Ingredients:

• Four Boneless, Skinless, Chicken Breasts
• 1 Tsp. Olive Oil
• 2 Tbsp. Fresh, Chopped Rosemary
• 2 Tbsp. Fresh, Chopped Parsley
• 2 Tbsp. Lemon Juice
• 1/4 Cup Low-Sodium Chicken Broth

Directions:

• Preheat oven to 400°. 
• Coat medium-sized baking dish with cooking spray.
• Season both sides of chicken breasts with salt and pepper to taste.
• Place chicken in baking dish.
• Drizzle olive oil over chicken.
• Sprinkle rosemary and parsley over chicken.
• Drizzle lemon juice over chicken to taste.
• Pour chicken broth around chicken to fill bottom of baking dish.
• Bake for 30 minutes or until chicken is thoroughly cooked.

Tofu Migas

As some of you may know, I got an amazing new set of pots and pans yesterday.  This morning I woke up and had no idea what to make for breakfast, but I knew I wanted to use those new pans instead of going out!  I scrounged around in the kitchen and found some tofu and vegetables and decided to make tofu migas.

They were easy to make and so delicious!  Please note that you can use whatever vegetables you want, I just used what I had on hand.  Serve in a tortilla and top with sour cream, avocado, cheese, salsa, or whatever floats your boat.  I paired mine with a side of breakfast potatoes (no picture of those, but the recipe is below).  Makes enough for eight tacos.

Ingredients:

• 1 Container Extra-Firm Tofu, Drained and Crumbled
• 2 Tbsp. Olive Oil
• 1/2 Large, Yellow Onion, Chopped
• 1 Carrot, Diced
• 1 Small Zucchini, Diced
• 2 Cloves Garlic, Minced
• 1 Medium Tomato, Chopped
• 2 Tbsp. Cajun Seasoning
• 1 Tbsp. Chili Powder
• Salt and Pepper to Taste
• 4 Veggie Sausage Patties, Cooked and Crumbled
• 5 Tortilla Chips, Crumbled

Directions:

• Heat oil in large pan over medium heat.
• Add garlic and saute two minutes or until fragrant.
• Add onion and cook for five minutes or until translucent.
• Add carrots and zucchini and cook for three minutes or until tender.
• Add Cajun seasoning, chili powder, salt and pepper; cook for one minute.
• Add tofu and mix to combine; cook for five minutes.
• Add tomatoes and cook for five more minutes.
• Add sausage and tortilla chips and stir to combine.
• Cook for two or three more minutes and serve!

Potato Ingredients:

• 3 Cloves Garlic, Minced
• 1 Large, Yellow Onion, Diced
• 3 Medium Yukon Gold Potatoes, Chopped
• 2 Tbsp. Olive Oil
• 2 Tbsp. Cajun Seasoning
• 1 Tbsp. Chili Powder
• Salt and Pepper to Taste

Directions:

• Heat oil in large skillet over medium heat.
• Add garlic and cook for one minute or until fragrant.
• Add onions and cook for five minutes or until translucent.
• Add all seasonings and stir to combine; cook for one minute.
• Add potatoes and stir to coat with spices.
• Cover and cook for 10 - 15 minutes or until potatoes are tender, stirring occasionally.

Aloo Saag Masala

It's Indian Night at the Kitchin house!  Just a heads up, this dish is SUPER spicy.  If you don't like spice, just omit the jalapeño.  This dish is 100% vegan and so tasty!  Makes six servings.  Serve over Basmati rice or with naan bread (if you are super adventurous in the kitchen).  Nutrition facts do NOT include rice or bread...just the masala.  Enjoy!

Ingredients:

• 2 Tbsp. Light Canola Oil
• 1 Lb. Yukon Gold Potatoes, Chopped into 1/2" Cubes
• 1 Medium Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 2 Tbsp. Ginger Root, Minced
• 1 Jalapeño, Diced
• 1 Tsp. Ground Coriander
• 1/2 Tsp. Cumin
• 1/2 Tsp. Tumeric
• 1 Can (13.5 Oz.) Light Coconut Milk
• 6 Oz. Fresh Baby Spinach
• 1 1/2 Tsp. Garam Masala
• 1 Tbsp. Lime Juice

Directions:

• Steam potatoes in rice cooker or steamer insert over boiling water until tender (about 10 minutes).
• Meanwhile, heat oil in large pan over medium heat.
• Add onion and cook for 8 minutes or until translucent.
• Add ginger, garlic, and jalapeño and cook for one minute until fragrant.
• Add coriander, cumin, and tumeric and mix to coat.
• Add potatoes and toss to coat.  Saute for 2 minutes to let spices absorb.
• Add coconut milk and 1/4 cup water and season with salt and pepper if desired.
• Bring to a simmer, cover, and reduce heat to medium-low.
• Simmer for 5 minutes or until sauce begins to thicken.
• Stir in spinach, garam masala, and another 1/4 cup of water.
• Cook 2-3 minutes or until spinach has wilted.
• Add lime juice and remove from heat.
• Serve over Basmati rice or with naan bread.

Ricotta-Basil Stuffed Tomatoes

I think when I was browsing recipes I got caught up in how pretty these looked and forgot I don't really like tomatoes.  The plus side is that Mr. Kitchin really loved these.  I loved the filling, but wasn't digging the tomato shell.  I think next time I might stuff the filling into a bell pepper.  These bad boys are super low-calorie and high in protein.  Makes eight servings.

Ingredients:

• 8 Large, Beefsteak Tomatoes
• 2 Eggs
• 1 Cup Low-Fat Ricotta Cheese
• 1/4 Cup Finely Chopped Red Onion
• 1/4 Cup Fresh Basil, Chopped
• 2 Tbsp. + 6 Tbsp. Grated Parmesan Cheese
• 1 Clove Garlic, Minced
• 1 Cup Corn Kernels
• 1 Cup Zucchini, Diced
• 24 Thin Zucchini Slices
• 2 Cups Morningstar Farms Crumbles, Cooked

Directions:

• Preheat oven to 350°.
• Slice tops off tomatoes and hollow out, setting pulp aside.
• Discard half of pulp and rinse the other half to remove seeds and mush.
• Chop remaining pulp and set aside.
• Whisk together eggs and ricotta.
• Add in onions, basil, garlic, and 2 tbsp. cheese.
• Mix in corn, zucchini, and crumbles.
• Spoon mixture into hollowed out tomatoes until full.
• Top each tomato with 1/2 tbsp. cheese and three zucchini slices.
• Add tomato tops back on and bake for 45 minutes or until tops are browned.
• Allow to cool 10 minutes before serving.

Oatmeal Raisin Muffins

YUM!  These have about 286 calories, but with 5.5 grams of protein and over 3 grams of fiber they make quite a filling breakfast.  Also makes a great dessert - with virtually no saturated fat and hardly any cholesterol, they are a great alternative to a buttery, oatmeal raisin cookie.

Ingredients:

• 1 Cup Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 1 Cup Quick Oats
• 3/4 Cup Packed Brown Sugar
• 1/2 Cup Raisins, Soaked then Drained
• 1/4 Cup Crushed Pecans
• 2 Tbsp. Wheat Germ
• 1 Tbsp. Baking Powder
• 3/4 Tsp. Cinnamon
• 3/4 Tsp. Salt
• 1 Egg
• 1/2 Cup Light Canola Oil
• 1 1/4 Cup Non-Fat Milk
• 1 Tsp. Vanilla Extract

Directions:

• Preheat oven to 375°.
• Whisk together flours, sugar, salt, baking powder, wheat germ, and cinnamon.
• Add in quick oats, raisins, and nuts.
• Mix in egg, oil, milk, and vanilla; stir until just combined.
• Divide batter among 12-muffin pan.
• Bake for 20 minutes or until tooth pick comes out clean.
• Immediately place on cooling rack and allow to cool for 10 minutes before serving.

Mock Chicken Divan Pot Pie

We got about an 1" of snow here last night, so the entire city shut down.  Mr. Kitchin and I have been working from home, avoiding the snowy, cold outdoors, so I decided to make this healthy twist on a home-cooked favorite.  Makes six servings.  Make sure you thaw your pastry puff for 40 minutes before you start cooking.

Ingredients:

• 4 Cups Broccoli Florets
• 1 Lb. Seitan
• 1 1/4 Cup Prepared Portobello Soup
• 3/4 Cup Fat-Free Mayo
• 1 Tbsp. Cooking Sherry
• 1/4 Tsp. Poultry seasoning
• 1/2 Cup Fat-Free Mozzarella Cheese
• 2/3 of 1 Pastry Puff Sheet (Cut into 6 Pieces)

Directions:

• Preheat oven to 425°.
• Put broccoli in large, microwave-safe bowl with 3 Tbsp. water and cover with paper towels.
• Cook in microwave on high for two minutes, stir, and cook for two more minutes.
• In another bowl, whisk together soup, mayo, sherry, and poultry seasoning until well combined.
• Cut seitan into small, bite-sized pieces and add to soup mixture.
• When broccoli is finished, add to soup mixture as well.
• Pour soup mixture into greased casserole dish.
• Sprinkle cheese over top of casserole.
• Place pastry puff sheets on top of casserole (will not cover entire casserole).
• Bake for 20 minutes or until pastry dough is browned and casserole is bubbling.

Spicy Chiles Rellenos

Excuse the poor picture.  By the time I remembered to photograph the meal, we had all almost finished!  These peppers were a little difficult to make, but turned out tasty.  I think the more I make them, the better I'll get at stuffing them and getting them to close back up for baking.  Makes six peppers.  Use vegan cheese to vegan-ize.  Add shredded, grilled chicken if you can't live without meat.

Ingredients:

• 6 Large Poblano Peppers
• 2 Tsp. Canola Oil
• 1/2 Yellow Onion, Chopped
• 1 Cup Chopped Zucchini
• 1 Cup Rinsed, Cooked Black Beans
• 1 Cup Drained Yellow Corn
• 2/3 Cup Mexican Blend Cheese
• 1 Tbsp. Chili Powder
• 1 Tsp. Cajun Seasoning
• 1 Large Egg
• 1/2 Cup Water
• 1 Cup Panko Bread Crumbs

Directions:

• Preheat oven to 450°.
• Place peppers on foil-lined baking sheet and roast for 10 minutes, flip peppers, and roast for 10 minutes more.
• Allow peppers to cool, then peel skin off and open up to remove seeds.
• Meanwhile, heat oil in large skillet over medium heat.
• Add onion and cook five minutes or until tender.
• Add zucchini, corn, beans, and seasonings.
• Cook for three minutes or until thoroughly heated.
• Remove pan from heat and stir in 1/2 cup cheese.
• Stuff each pepper with 1/6 of mixture and seal opening closed with tooth picks.
• Whisk egg and water together to create an egg wash.
• Brush each sealed pepper with egg wash and then coat with bread crumbs.
• Place on foil lined baking sheet and bake for 15 minutes at 450°.
• Remove pan from oven and sprinkle peppers with remaining cheese.
• Return pan to oven and bake peppers for five more minutes.
• Serve with rice or beans and salsa, chipotle sauce, or sour cream for dipping.

Vegetarian Carolina-Style BBQ Sandwiches

As someone who does not eat beef or pork, I really miss BBQ.  There is a cafe in downtown Austin that makes a vegetarian BBQ sandwich, and I've always been curious how they make it.  I found this recipe online at VegetarianTimes.com and the results were to die for.  I had to physically restrain Mr. Kitchin from eating three servings (because it only makes four and I want some tomorrow!).  I served mine with some Baked Lays and a small bowl of BBQ sauce for dipping.  Just an FYI - the sauce is pretty zippy, so if you can't handle spice I'd go easy on the Tabasco when making it.

Ingredients:

• 1 Lb. Seitan, Cut into Thin Strips
• 1 Cup Cider Vinegar
• 2/3 Cup Low-Sodium Ketchup
• 1/4 Cup Yellow Mustard
• 3 Tbsp. Dark Brown Sugar
• 1 Tbsp. Molasses
• 2 Tsp. Hot Sauce/Tabasco
• 2 Tsp. Black Pepper
• 1 Tsp. Salt 
• 4 Wheat Hamburger Buns
• 8 Pickle Chips
• 1 Cup Cole Slaw (Recipe Follows)

Directions:

• Mix together vinegar, ketchup, mustard, sugar, molasses, hot sauce, salt, and pepper and heat in medium-sized sauce pan over medium heat.
• Bring to a simmer and cook for five minutes, stirring frequently.
• Remove 1 cup of sauce and set aside.
• Add seitan strips to pan and cook for 10 minutes (sauce will reduce drastically).
• Spoon 1/4 of BBQ mixture onto bun and top with 1/4 cup coleslaw and two pickle chips.
• Serve with extra sauce (that you set aside earlier) for dipping.

Coleslaw Ingredients:

• 1 Bag Shredded Coleslaw
• 1/4 Cup Cider Vinegar
• 1/4 Cup Sugar
• 1/4 Cup Fat-Free Mayo
• 1 Tsp. Celery Salt

Directions:

• Mix all ingredients together until well combined.
• Makes 8 servings.

Savoury Calzones

WARNING: These are not easy to make.  These take about an hour to prepare and then another 15 - 20 minutes baking.  However, they are AMAZING.  I know the filling sounds weird, but it works, somehow.  It was so good Mr. Kitchin ate all of the leftover filling before the calzones were done baking!  Omit the eggs to vegan-ize.  Makes six small calzones.

Ingredients:

• 14 Oz. Prepared Pizza Dough
• 1 Medium Red Potato, Cut into 1/2" Pieces (About 3/4 Cup)
• 1/4 Head of Cabbage, Cut into 2" Ribbons (About 2 Cups)
• 3 Hardboiled Eggs, Sliced
• 1 Tbsp. Light Olive Oil
• 1 Small Yellow Onion, Diced
• 4 Cloves Garlic, Diced
• 1 1/2 Tsp. Oregano
• 1 15 Oz. Can Diced Tomatoes
• 8 Kalamata Olives, Corsely Chopped
• 3 Tbsp. Fresh Parsley, Chopped
• 2 Tsp. Red Wine Vinegar

Directions:

• Bring small pot of salted water to a boil.
• Add potatoes and cook for 8 - 10 minutes, or until tender.
• Remove potatoes with slotted spoon and set aside.
• Add cabbage and cook 3 - 4 minutes, or until tender.
• Drain and set aside.
• Heat oil in large skillet over medium heat.
• Add onion and cook about 5 minutes or until translucent.
• Add garlic and oregano and cook for 1 minute.
• Add tomatoes and simmer for 5 minutes or until most of the liquid has evaporated.
• Add vinegar and olives and cook for 3 minutes.
• Remove from heat and fold in eggs, potatoes, cabbage, and parsley; allow mixture to cool.
• Preheat oven to 425°.
• Cut dough into 6 chunks.
• Roll each chunk into an 8" circle.
• Spoon 1/2 cup of filling onto one half of the circle and fold the other half over, pinching the ends shut.
• Cut three slits on the top of each calzone and brush with olive oil.
• Place on greased cookie sheet and bake for 15 - 20 minutes or until golden brown.
• Serve with marinara or fat-free ranch for dipping.