100 Calorie Chocolate Muffins

I'm going to have to set up a P.O. Box for all the fan mail I'll get after posting this recipe.  These ultra low-fat, 103 calorie chocolate muffins are delicious and healthy.  The muffins can easily be vegan-ized by substituting soy yogurt and milk for the non-fat vanilla yogurt and non-fat milk.  I seriously doubt the dozen I just made will last all week.  Enjoy!

Ingredients:

• 1 Cup Whole Wheat Flour
• 1/2 Cup All-Purpose Flour
• 3/4 Cup Sugar
• 1/4 Cup Toll House Baking Cocoa (15 Cals/Serving)
• 2 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 2/3 Cup Non-Fat Vanilla Yogurt
• 2/3 Cup Non-Fat Milk
• 1/2 Tsp. Vanilla Extract

Directions:

• Preheat oven to 400°.
• Place paper cups in 12-muffin tin.
• In large bowl, sift together dry ingredients.
• Mix in yogurt, milk, and vanilla until just combined.
• Spoon batter into muffin cups until 2/3 full.
• Bake for 15 minutes or until toothpick comes out clean.
• Remove from pan and set on cooling rack for 10 minutes before eating.

Potato Leek Soup

This is another reader-submitted recipe - thanks Caitlyn!  This soup is pretty easy to make and is light, yet filling. Recipe makes six large servings - enough for lunch and leftovers.

Ingredients:

• 4 - 5 Medium Yukon Gold Potatoes, Peeled & Diced
• 2 Leeks, Washed and Diced
• 1 Tbsp. Light Olive Oil
• 2 Cloves Garlic, Mashed
• 4 - 5 Cups Low-Sodium Vegetable Broth
• 1 Tsp. Chili Powder
• 1/2 Tsp. Pepper
• 1/2 Tsp. Salt

Directions:

• Heat oil in large pot over medium-high heat.
• Add leeks and sautee until leeks become translucent, stirring frequently (be careful they don't brown).
• Add garlic and sautee for one minute.
• Add potatoes, broth, salt, pepper, and chili powder, turn heat to high, and bring to a rapid boil.
• Reduce heat to medium-low and allow soup to simmer for 15 minutes or until potatoes are tender.
• Remove from heat and allow to cool 5 - 10 minutes before serving.

Baked Sweet Potatoes with Warm Black Bean Salad

My first reader-submitted recipe!  Thanks, Tamara, for the link to this wonderful dish.  I had another extremely long day at work, but thankfully this recipe is super quick and easy...and Mr. Kitchin made it!  To vegan-ize, sub soy sour cream and soy cheese.  These potatoes would probably be good with some grilled chicken on top for you meat eaters.  Enjoy!

Ingredients:

• 4 Medium Sweet Potatoes
• 1 15 Oz. Can Black Beans, Rinsed and Drained
• 2 Medium Tomatoes, Diced
• 1 Tbsp. Light Olive Oil
• 1 Tsp. Cumin
• 1 Tsp. Coriander
• 3/4 Tsp. Salt
• 8 Tbsp. Fat-Free Sour Cream (Two Per Potato)
• Pinch of Low-Fat Shredded Cheese

Directions:

• Prick holes in potatoes and microwave on high for 15 minutes or until tender.
• Meanwhile, heat oil, beans, tomatoes, cumin, coriander, and salt in medium pan over medium heat.
• Cook black bean salad until thoroughly heated.
• When potatoes are done, allow to cool and then cut a slit down the middle.
• Squish ends in to create opening in middle of potato.
• Fill opening with 1/2 cup of black bean salad.
• Sprinkle cheese over top and a dollop (2 Tbsp.) of sour cream.

Southwestern Vegetable Bake

Today was a long day.  I was gone from 7AM to 5PM and drove over 400 miles.  I came home and did an hour long boot camp DVD.  I was TIRED by the time I needed to make dinner, so I went with something easy.  This recipe is almost TOO easy.  I felt like I was cheating and not really cooking.  However, the results were AMAZING and I will definitely be making this again.  Along with being delicious, this dish is low-calorie, low-fat, low in cholesterol, and high in protein and fiber.  Makes six servings as a main dish and 12 as a side.  Can be vegan-ized by using soy cheese and soy sour cream.

Ingredients:

• 1 Can White Hominy, Drained
• 1 Can Black Beans, Rinsed and Drained
• 1 Can Chili Tomatoes, Undrained
• 2 Cans Sweet Corn with Peppers (Smaller Cans)
• 1 Tsp. Cajun Seasoning
• 1/2 Tsp. Black Pepper
• 1/2 Cup Low-Fat Mexican Cheese
• 6 Tbsp. Non-Fat Sour Cream (For Garnish)

Directions:

• Preheat oven to 350°
• In large bowl, mix together hominy, beans, tomatoes, corn, seasoning, and pepper until well combined.
• Pour into large casserole dish.
• Bake, covered, for 25 minutes or until bubbling.
• Cover top of bake with cheese and return to oven for five more minutes.
• Remove from oven and allow to cool for 5 - 10 minutes.
• Serve in a bowl and top with a pinch of shredded cheese and a tablespoon of sour cream.

Vegan Curried Potatoes & Peas

This recipe was fairly easy to make and tasted as good as anything I've had at an Indian restaurant.  Flavors aren't too offensive for those readers who aren't sure if they like Indian food.  The best part is that this recipe makes six large servings so there will be plenty left over for lunch tomorrow!

Ingredients:

• 4 Medium Red Potatoes
• 1 Cup Uncooked Basmati Rice
• 1 Tbsp. Light Olive Oil
• 1 1/2 Cups Chopped Yellow Onion
• 1 Tsp. Minced Garlic
• 1 14.5 Oz. Can Diced Tomatoes
• 1/2 Cup Vegetable Broth
• 1 Tbsp. Spicy (Or Regular) Curry Powder
• 1/2 Tsp. Garam Masala
• 1/2 Tsp. Salt
• 1 Cup Frozen Peas
• 1/2 Cup Non-Fat Yogurt (Or Soy Yogurt for Vegan)

Directions:

• Poke holes in potatoes and place on a microwave-safe plate and cover with paper towel.
• Microwave on high for eight minutes.
• Meanwhile, put uncooked rice in rice cooker with 1 1/2 cups water and cook.
• Take potatoes out of microwave and cut into small wedges.
• Heat oil in large skillet over medium-high heat.
• Add onion and cook two minutes or until tender.
• Add potatoes and cook for five minutes.
• Add garlic and cook for one minute.
• Add tomatoes and juice, broth, curry powder, garam masala, and salt.
• Stir to combine and then cook covered for 10 minutes or until potatoes are tender.
• Add peas and yogurt and stir to combine.
• Cook for 3 - 4 minutes until thoroughly heated.
• Serve over rice.

Whole Wheat Pumpkin Muffins

These taste twice as amazing as they smell, and that's saying a lot!  They are a little higher in calories than my usual muffins, but have 3 gm of fiber and nearly 4 gm of protein.  These are so tasty, you could heat one up and serve it with a scoop of non-fat frozen yogurt for dessert!  Recipe makes 12 muffins.

Ingredients:

• 1/2 Cup Seedless Raisins
• 1 1/2 Cups Whole Wheat Flour
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Tsp. Pumpkin Pie Spice
• 2 Medium Eggs
• 3/4 Cup Canned Pumpkin Puree
• 1/2 Cup Canola Oil
• 1/2 Cup Honey
• 1/2 Cup Chopped Pecans (or Walnuts)

Directions:

• Preheat oven to 350°
• Line a 12-Muffin Pan with Papers
• Place the raisins in a cup and cover with hot water; let sit for a few minutes until plump.
• In a large bowl, stir together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• Make a well in the center and add eggs, oil, honey, and pumpkin.
• Mix until the dry ingredients are absorbed.
• Drain excess water from raisins and fold into batter along with nuts.
• Fill paper cups 3/4 full with batter
• Bake for 18 - 20 minutes or until the tops spring back when lightly touched.
• Let muffins cool on wire rack for 10 minutes before eating.

Vegetarian Tamale Pie

I apologize there isn't a photo of this dish plated, but we ate it all before I could take a proper picture!  We had a dinner guest last night, and as soon as this was cool enough to eat we all dug in and before I knew it the whole thing was gone.  I will absolutely be making this again - it was amazing!  We topped ours with non-fat sour cream and shredded Mexican cheese.  Makes eight servings.

Ingredients:

• 1 Package MorningStar Farms Crumbles
• 1/2 Cup Chopped Onion
• 1 Tsp. Minced Garlic
• 1 Cup Black Bean & Corn Salsa (Or Any Salsa)
• 14.5 Oz. Can Pinto Beans, Drained & Washed
• 1 1/4 Cups Water
• 2 Tbsp. Low-Sodium Taco Seasoning
• 1 Cup Flour
• 2/3 Cup Yellow Corn Meal
• 2 Tbsp. Baking Powder
• 1 Tbsp. Sugar
• 1/2 Tsp. Salt
• 2/3 Cup Non-Fat Milk
• 1 Large Egg
• 1 1/2 Tbsp. Butter, Melted

Directions:

• Preheat oven to 400°
• In large skillet, cook crumbles, onion, and garlic until tender.
• Add salsa, beans, and water and bring to a boil.
• Reduce heat and simmer for five minutes, or until mixture begins to thicken.
• In separate bowl, combine flour, corn meal, sugar, salt, and baking powder.
• Mix in egg, milk, and butter.
• Once mixture has thickened, pour into greased 13 x 9 baking dish.
• Cover mixture with batter.
• Bake for 24 minutes or until toothpick comes out clean.
• Allow to cool for 10 - 15 minutes before serving.

Curried Salmon with Wilted Spinach

This Indian-inspired salmon dish is delicious and ridiculously low in calories.  The best part - it takes just over 10 minutes to make!  For a vegan version, chop a block of extra-firm tofu into four "fillets", press dry with paper towels, and cook as you would the salmon.  Makes four servings.

Ingredients:

• Four, 4 Oz. Salmon Fillets
• 1 1/4 Tsp. Curry Powder
• 1/2 Tsp. Salt
• 1/4 Tsp. Garam Masala
• 1/4 Tsp. Black Pepper
• 1 Tsp. Canola Oil
• 4 Cups Raw Spinach
• Cooking Spray

Directions:

• In small bowl, combine curry powder, 1/4 tsp. salt, garam masala, and pepper.
• Heat 1/2 tsp. oil in pan.
• Sprinkle powder over both sides of fillets.
• Cook fillets in pan for 4 - 5 minutes on each side until cooked through.
• Set fillets aside.
• Coat salmon pan with cooking spray.
• Add remaining 1/2 tsp. oil.
• Add spinach and cook 2 - 3 minutes until wilted.
• Serve salmon on bed of wilted spinach.

Vegetarian Manwich-Style Sloppy Joes

This is my first recipe made from my new Weight Watchers cookbooks.  If you are interested in cooking more, but want healthy and relatively easy recipes, I highly recommend purchasing some of the Weight Watchers cookbooks from half.com.  These sloppy joes are from "Easy Weeknight Favorites" and were super easy to make.  On top of that, they tasted just like the Manwich my mom made when I was a kid!  Makes six servings.  I paired mine with some fat-free, vegetarian, baked beans.

Ingredients:

• 1 Tsp. Canola Oil
• 1/2 Cup Chopped Onion
• 1 Package MorningStar Farms Burger Crumbles
• 1 8 Oz. Can Tomato Sauce
• 1/2 Cup Ketchup
• 1 Tbsp. Brown Sugar
• 1 Tbsp. Prepared Mustard
• 1/2 Tsp. Dry Mustard
• 1/2 Tsp. Minced Garlic
• 1/2 Tsp. Fresh Lemon Juice
• 1/4 Tsp. Paprika
• 1/4 Tsp. Ground Black Pepper
• 1 Tsp. Cider Vinegar
• 6 Whole Wheat Hamburger Buns (I buy Nature's Own)

Directions:

• Heat oil in large skillet over medium-high heat.
• Add onion and cook for three minutes or until onion is tender.
• Add crumbles and all other ingredients EXCEPT for cider vinegar (and buns, obviously).
• Stir well to combine.
• Cook for five minutes or until thoroughly heated.
• Stir in cider vinegar.
• Spoon 1/2 cup of mixture onto bun and serve.

Chili sin Carne al Mole

This delightfully spicy and sinfully rich chili is perfect on a chilly winter night.  It is really easy to make, but it does take some time as you have to let it simmer for 30 minutes.  I baked some old-fashioned cornbread to go with it, but I'm sure any kind of bread will do.  This chili tastes even more amazing the next day if you can manage not to eat it all!  Makes 6 - 8* servings.

Ingredients:

• 1/3 Cup Light Olive Oil
• 1 Jalapeno, Chopped
• 1 Medium Red Bell Pepper, Chopped
• 1 Large Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 1 Bag MorningStar Farms Crumbles (for Vegan Recipe, Add 1" Cubes of Seitan)
• 2 Tbsp. Chili Powder
• 1 Tsp. Cinnamon
• 1/2 Tsp. Cumin
• 28 Oz. Can Whole, Peeled Tomatoes
• 3 Tbsp. Cocoa Powder
• 3 Tbsp. Molasses
• 2 14 Oz. Cans Pinto Beans, Washed
• 2 1/2 Cups Vegetable Broth

Directions:

• Heat large pot over medium-high heat.
• Add oil and heat.
• Add onion and peppers and cook for two minutes.
• Add crumbles and garlic and cook for eight minutes until onions are tender.
• Add chili powder, cinnamon, and cumin and stir for one minute.
• Add tomatoes, cocoa powder, and molasses and stir.
• Use the back of a wooden spoon to crush the tomatoes.
• Add beans and vegetable broth, stir to combine.
• Cover and bring to a gentle boil.
• Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
• Remove from heat and let cool for 20 minutes before serving.

*Nutrition facts are for six servings.

Vegetarian Paella

I had originally planned to make this dish on Friday, but we ended up at happy hour instead.  Then I was going to make it for Sunday dinner, but we went to see a movie.  Since I had purchased the vegetables for this dish last week, I had to make it today before they went bad.  This was easy to make and it will be great for Mr. Kitchin to take for lunch.  Recipe says it makes six servings, but I would say it's more like eight*.

Ingredients:

• 2 Tsp. Olive Oil
• 8 Oz. Soyrizo (or Other Soy Sausage)
• 2 Cloves Garlic, Minced
• 1 Cup Marinated Artichoke Hearts, Quartered
• 1 Cup Sliced Yellow Squash
• 1 Cup Sliced Zucchini
• 1 Cup Sliced Carrots
• 1 Small Bunch Asparagus, Ends Trimmed, Cut Into 2" Pieces
• 1/2 Cup Frozen Peas
• 14 Oz. Can Fire Roasted, Diced Tomatoes
• 6 to 8 Saffron Threads (These are Expensive)
• 1/2 Tsp. Paprika
• 2 Bay Leaves
• 2 Cups Cooked Rice (I Used Jasmine)
• 1/2 Cup Low-Sodium Vegetable Broth

Directions:

• Heat oil in large skillet over medium-high heat.
• Add garlic and Soyrizo and cook for two minutes.
• Add vegetables, saffron, bay leaves, and paprika and bring to a simmer and cook for five minutes.
• Add rice and broth and cook for five minutes or until all liquid is absorbed.
• Remove from heat and remove bay leaves.
• Season with salt and pepper to taste.
• Serve immediately.

* Has 303 calories per serving with eight servings.

Apple Cinnamon Bran Muffins

For breakfast this week I've made apple cinnamon bran muffins.  These muffins are a very simple variation of THIS recipe.  Instead of 1 Cup Fresh Blueberries, add 1 Cup Chopped Granny Smith Apple & 1 1/2 Tbsp. Cinnamon.  Calorie content will be about the same as the blueberry bran muffins.  Yum!

Hearty Whole Wheat Waffles

A weekend brunch favorite at the Kitchin house, these waffles are easy and delicious.  Please note that you must possess a waffle iron (we got ours for $10 on Black Friday at Kohl's).  If you do not have one, you can make pancakes instead (which is less awesome, but acceptable).  I like to top my waffles with low-fat margarine and Cary's Sugar-Free Syrup.  Makes 16* waffles.  Leftover waffles can be frozen and reheated in the toaster at a later date.

Ingredients:

• 1 1/2 Cups Whole Wheat Flour
• 2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 2 Tbsp. Sugar
• 1 1/2 Cups Non-Fat Milk
• 1 Large Egg
• 1/3 Cup Canola Oil
• 1/2 Tbsp. Vanilla

Directions:

• In one bowl, whisk together dry ingredients.
• In another bowl, whisk together wet ingredients.
• Mix went ingredients into dry ingredients, stirring until just combined.
• Spray heated waffle iron with non-stick cooking spray.
• Pour batter over iron until just covered.
• Close and cook until "done" light comes on.
• Repeat x 3.

* Please note that I make four large waffles and divide into four smaller waffles.  Thus making 16 waffles.

Sweet & Spicy Salmon with Fried Rice

This recipe was quick, easy, and delicious!  With only 343 calories per serving (that's for salmon AND rice), I will definitely be making this again

Ingredients (Salmon):

• Large (16 Oz.) Salmon Fillet Cut into Four Pieces
• 2 Tbsp. Stone Ground Mustard with Horseradish
• 2 Tbsp. Pure Maple Syrup
• Juice from 1/2 Lemon
• Salt
• Pepper

Ingredients (Rice):

• 2 Cups Cooked Brown Rice
• 2 Tsp. Canola Oil
• 2 Tbsp. Soy Sauce
• 1 Cup Canned Peas & Carrots
• 1/2 Cup Canned Corn
• 1 Tbsp. Minced Ginger
• 1 Tbsp. Minced Garlic
• 1 Tsp. Cumin
• 1 Tbsp. Sriracha
• 1 Tbsp. Stone Ground Mustard with Horseradish

Directions (Salmon):

• Preheat oven to 400°
• Place salmon fillets on baking sheet covered in tin foil.
• Season with salt and pepper.
• Cook for 10 minutes.
• While cooking, combine mustard, syrup, garlic and lemon in small bowl.
• After 10 minutes, remove fillets from oven and cover with sauce.
• Return to oven for 5 minutes.
• Remove and garnish with lemon slice.

Directions (Rice):

• Heat skillet over medium heat.
• In small bowl, whisk together soy sauce, mustard and Sriracha and set aside.
• Add oil to pan and heat.
• Add garlic and ginger and cook until fragrant.
• Add rice, vegetables, and cumin and mix well.
• Cook for 2 - 3 minutes, stirring frequently to avoid sticking.
• Add sauce and toss to coat.
• Cook for 2 - 3 more minutes until well combined.
• Cover plate with rice and add salmon fillet on top.

Sweet Potato Burgers with Caramelized Onions

Oh my goodness.  These were a-m-a-z-i-n-g.  Even as I'm typing this, it's all I can do not to run into the kitchen and eat another one.  These babies are a low cal*, meatless alternative to your boring ol' beef burger - sure to please any palate.  I will say, they require a little more effort than my other recipes, but it is definitely worth it!  Makes six burgers.

Ingredients:

• 2 Medium Sweet Potatoes, Peeled and Chopped into 2" Cubes
• 3/4 Medium Yellow Onion, Sliced
• 1/4 Medium Yellow Onion, Chopped
• 2 Tsp. Canola Oil
• 2 Tbsp. Balsamic Vinegar
• 1 Tsp. Sugar
• 1/4 Tsp. Salt
• 1 1/2 Cup Rolled Oats
• 1/2 Cup Halved Pecans
• 2 Tsp. Cumin
• 2 Cloves Garlic, Chopped
• Romaine Lettuce
• Cooking Spray
• Food Processor

Directions:

• Add sweet potatoes to medium pot, cover with water and bring to a boil.
• Once boiling, reduce to medium heat and cook for 10 - 15 minutes or until tender.
• Drain potatoes and run under cold water to cool.
• Prepare caramelized onions: heat oil in medium-sized pan over medium heat.
• Add sliced onions and cook until browned, approximately 8 - 10 minutes.
• Add vinegar, sugar, and salt and cook until vinegar is absorbed.
• Put onions in small bowl and set aside, covered to keep warm.
• Heat small pan over medium heat.
• Coat with cooking spray.
• Add chopped onions and garlic and cook until tender, approximately 5 minutes.
• Add cooled potatoes, onions and garlic, cumin, rolled oats, and pecans to food processor.
• Process until smooth.
• Shape mixture into six, 1/2" patties.
• Heat medium pan over medium heat.
• Coat with cooking spray.
• Add three patties at a time and cook for 3 - 4 minutes on each side.
• Add to whole wheat or vegan bun (for totally vegan recipe) with romaine lettuce underneath the burger and caramelized onions on top.
• Serve with baked fries, chips, or rice.

*Nutrition facts include light, whole wheat bun (110 calories).

"Pesto Pasta" with Mushrooms

Alright, ladies and gentlemen.  This recipe is from the Biggest Loser "Simple Swaps" book and it is delicious.  With a mere 172 calories this dish is healthy, flavorful AND filling - the holy trinity of light eating.  On top of that, it was pretty easy to make.  I actually doubled the pesto recipe and saved half of it for Mr. Kitchin to use on sandwiches at lunch.  Genius!  The recipe below makes four servings.  For a vegan version, omit the cheese or use vegan parm.

Ingredients:

• 2 Lb. Spaghetti Squash
• 1/2 Medium Avocado
• 1/4 Cup Fresh Basil Leaves
• 2 Tbsp. Grated Parmesan
• 1 Tbsp. Garlic
• 1 Tbsp. Chopped Green Onion
• 1 Tsp. Salt
• 1/4 Tsp. Black Pepper
• 1/3 Cup Hot Water
• 1 1/2 Tbsp. Canola Oil
• 2 Cups Sliced Button Mushrooms

Directions:

• Preheat oven to 375°
• Lightly coat rimmed baking sheet with cooking spray.
• Slice squash in half lengthwise (this can be difficult, watch your fingers).
• Poke some holes in the skin of the squash and lay, open side down, on the baking sheet.
• Bake for 45 minutes or until tender.
• Meanwhile, prepare the pesto.
• Put avocado, basil, cheese, garlic, onion, salt, pepper, and water in blender and puree.  Add more water if necessary.
• Once well blended, set aside.
• Remove squash from oven and let cool for 10 minutes.
• Using a fork, scrape the flesh of the squash from the skin (it will look like spaghetti) and set aside.
• Heat medium-sized pan over medium heat.
• Once hot, add canola oil and heat (approximately 45 seconds).
• Add mushrooms and cook until browned.
• Add "spaghetti" and toss to coat.
• Add "pesto" and toss to coat.
• Cook for 1 - 2 additional minutes to combine and then serve.

Blueberry Bran Muffins (Low-Fat)

Weighing in at 122 calories and less than one gram of fat, these muffins are not only extremely healthy, but super tasty and filling.  You can expect a variation on these for next week's breakfast.

Ingredients:

• 1 1/2 Cups Wheat Bran
• 1 Cup Non-fat Milk
• 1/2 Cup Unsweetened Applesauce
• 1 Large Egg
• 2/3 Cup Light Brown Sugar
• 1/2 Tsp. Vanilla Extract
• 1/2 Cup All-Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1 Cup Fresh Blueberries

Directions:

• Preheat oven to 375°
• Place muffin papers in 12-muffin pan.
• Mix wheat bran and milk in bowl and allow to sit for 10 minutes.
• In separate bowl, mix egg, sugar, vanilla, and applesauce until combined.
• Add wheat bran mixture and stir until combined.
• In separate bowl, sift together flours, baking soda, baking powder and salt.
• Add flours to wheat bran mixture and mix until just combined.
• Fold in blueberries.
• Divide into 12 muffin cups.
• Bake for 15 - 20 minutes or until toothpick comes out clean.
• Immediately transfer to cooling rack and allow to cool for 10 minutes before serving.

Spicy Stir-Fried Noodles

Mr. Kitchin and I have been out of town since Friday morning.  We arrived back in town this evening and I decided to whip together a dinner from remnants of last week's ingredients.  The stir-fried noodles were good, but I'll be honest and say it's not my all-time favorite recipe.

That being said, we did our grocery shopping for the week and I'm trying out some fancy recipes this week, so stay tuned!

Ingredients:

• 1 Package Rice Noodles
• 1 Package MorningStar Farms Fajita Chik'n Strips
• 2 Tbsp. Canola Oil
• 2 Tbsp. Chopped Garlic
• 2 Tbsp. Chopped Ginger Root
• 2 Carrots, Peeled and Sliced into 1/4" Rounds
• 2 Portobello Mushrooms, Sliced
• 4 Tbsp. Rice Wine Vinegar
• 2 Tbsp. Honey
• 2 Tbsp. Low Sodium Soy Sauce
• 2 Tbsp. Sriracha
• 1/4 Cup + 2 Tbsp. Water
• 2 Tbsp. Corn Starch

Directions:

• Prepare noodles according to package instructions.
• Rinse cooked noodles with cold water and set aside.
• In small sauce pan, heat water, rice wine vinegar, soy sauce, honey, and Sriracha over medium heat.
• Dissolve corn starch in 2 tbsp. water.
• When sauce starts to simmer, add dissolved corn starch and whisk to combine.
• Heat for 1 - 2 minutes, whisking, until mixture starts to thicken.
• Once thickened, remove from heat and set aside.
• Heat wok over medium-high heat.
• Once hot, add canola oil and heat for 30 seconds.
• Add garlic and ginger to wok and cook until fragrant, approx. 1 minute.
• Add mushrooms to wok and cook for 2 minutes.
• Add carrots to wok and cook for 2 minutes.
• Add chik'n strips and cook for 2 - 4 minutes until hot.
• Add noodles to wok and toss to coat.
• Add sauce to wok and toss to coat.
• Cook for 2 minutes until sauce is well distributed.
• Remove from heat and serve.

Baked Penne with Roasted Vegetables

Alright.  Once again, I'm posting a recipe that is a little high in calories.  Ringing in at 500 calories per serving, this baked pasta dish is TOTALLY worth an extra 10 minutes at the gym.  It takes some time to prepare, but the end result is a beautifully colorful and delicious dish that everyone will love.  Recipe from FoodNetwork.com.  Makes eight servings.

Ingredients:

• 2 Red Bell Peppers, Cut into 1/4" Strips
• 2 Zucchinis Quartered, Cut into 1" Cubes
• 2 Summer Squash Quartered, Cut into 1" Cubes
• 1 Yellow Onion Cut Into 1" Strips
• 10 Button Mushrooms, Quartered
• 1/4 Cup Light Olive Oil
• 1 Tsp. Salt
• 1 Tsp. Black Pepper
• 1 Tbsp. Herbs de Provence
• 1 Box (13.5 Ounces) Whole Wheat Penne Pasta
• 3 Cups Basil Marinara Sauce
• 1 Cup Shredded Fontina Cheese*
• 1/2 Cup Shredded Skim Mozzarella Cheese
• 1/4 Cup + 1/3 Cup Parmesan Cheese
• 2 Tbsp. Unsalted Butter

Directions:

• Preheat the oven to 450°
• Toss vegetables with olive oil, salt, pepper, and herbs until evenly coated.
• Place vegetables on baking sheet and cook for 15 minutes or until tender.
• Meanwhile, bring large pot of water to a boil and add penne pasta.
• Cook for six minutes, then drain in a colander.
• In large bowl, mix pasta, vegetables, marinara sauce, and cheeses until well combined.
• Place in greased, 9 x 13 baking dish.
• Cover with remaining 1/3 cup Parmesan.
• Cut butter into tiny slices and spread out over top of pasta.
• Bake for 25 minutes or until top is golden and cheese has melted.

Healthy Baked Fish & Chips

While this recipe is a more high-calorie dinner that what I've been posting, with only 3.2 grams of saturated fat per serving, it is a very healthy alternative to the pub version.  On top of that, it tastes *so* much like the real thing that Mr. Kitchin didn't believe me when I told him it was all baked!  He said, "It's simply too delicious."  Makes four servings.  Recipe from FoodNetwork.com.

Ingredients for the Chips:

• Three Medium Russet Potatoes
• 1/4 Cup Light Olive Oil
• Cayenne Pepper to Taste
• Kosher Salt

Ingredients for the Fish:

• Canola Oil Cooking Spray
• 2 3/4 Cups Krispy Rice Cereal
• Kosher Salt and Ground Black Pepper to Taste
• 3 Large Egg Whites
• 1 1/2 Lbs. Skinless, Boneless Cod (or Other Firm White Fish) Cut into 2" x 4" Pieces

Directions:

• Position baking racks in the upper and lower thirds of the oven.
• Preheat oven to 450°
• Place a baking sheet on one of the racks to reheat.
• Prepare the chips: Cut the potatoes into 1/4" thick strips.
• Toss in mixing bowl with 1/4 cup olive oil and cayenne pepper.
• Lay flat on preheated baking sheet, covering with oil that remains in mixing bowl.
• Bake for 25 - 30 minutes on the top rack, turning once halfway through.
• Prepare the fish: Set a wire rack on a baking sheet and coat with cooking spray.
• Lightly crush the cereal in a bowl with your fingers.
• Add salt and pepper to the cereal and mix to distribute.
• In a separate bowl, whisk egg whites and pinch of salt until frothy.
• Dip fish strips in egg whites, then roll in cereal until well coated.
• Place strips on rack and spray with cooking spray (see picture below).
• Bake on lower rack for 12 minutes.
• When fish and chips have finished baking, season with salt and pepper and serve with malt vinegar, tartar sauce, or ketchup.

Portobello Lasagna Rollups

So, these take a while to prepare and bake, but it is totally worth the wait.  AND, this recipe makes quite a few rolls, and the serving size is two rolls, so if you have a small household like me you will have leftovers (and everyone knows lasagna always tastes better the next day).  Recipe from FoodNetwork.com.

Ingredients:

• 12 Whole Wheat Lasagna Noodles
• 2 Tsp. Olive Oil
• 12 Ounces Chopped Portobello Mushrooms
• 1/2 Tsp. Salt
• 4 Cups Marinara Sauce
• 15 Ounces Fat Free Ricotta Cheese
• 10 Ounces Frozen Spinach, Thawed and Drained
• 1 Large Egg, Slightly Beaten
• Freshly Ground Black Pepper
• Pinch Ground Nutmeg
• 1/4 Cup Grated Parmesan
• 2/3 Cup Part-Skim Shredded Mozzarella Cheese

Directions:

• Preheat oven to 375°
• Cook the noodles al dente per the instructions on the box; lay out on aluminum foil when cooked to prevent them from sticking together.
• Heat the oil in a large pan over medium-high heat.
• Add the mushrooms and cook until brown and all the liquid has evaporated from the pan (approximately five minutes).
• Add 1 1/2 cups marinara sauce and 1/4 tsp. salt and stir; simmer for two minutes.
• Remove sauce from stove and set aside.
• In separate bowl, combine ricotta, spinach, and egg.
• Spread 1 cup marinara sauce in the bottom of a 9 x 12 glass baking dish.
• Spread ricotta mixture on noodle, then layer 1 tbsp. sauce mixture on top, leaving some uncovered noodle at the end.
• Roll toward the clean end of the noodle and place in baking dish; repeat for remaining noodles.
• Once the pan is filled with rolls, cover with the remaining 1 1/2 cups marinara sauce and Parmesan and mozzarella cheeses (I used less cheese to save on calories*).
• Cover loosely with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes
• Remove from oven and allow to cool for five minutes; serve!

*Nutrition facts include the full amount of cheese.

Vegan Pad Thai

This is a super healthy alternative to the Thai classic (which I personally LOVE to order in restaurants).  If you aren't ready to try a vegan recipe, you can add chicken instead of tofu.  Makes four servings.

Ingredients:

• 1 Tbsp. Low-Sodium Soy Sauce
• 1 Tbsp. Water
• 1 Tbsp. Creamy Peanut Butter
• 1 Tsp. Sriracha (Add More for Spicier Pad Thai)
• 3 Tbsp. Canola Oil
• 1 Tsp. Minced Garlic
• 1 Tsp. Minced Ginger
• 1 Cup Julienned Mixed Vegetables (Carrots, Zucchini, and Yellow Squash)
• 1 Package Extra Firm Tofu, Sliced into Thin Strips
• 1 4-Serving Package Medium-Wide Rice Noodles, Prepared Per Package Instructions
• 1 Tbsp. Packed, Light Brown Sugar
• 1 Tbsp. Rice Wine Vinegar
• Optional: Lime & Bean Sprouts for Garnish

Directions:

• In small bowl, whisk together soy sauce, water, peanut butter, and Sriracha until smooth.
• Heat wok over medium-high heat.
• Once hot, at canola oil and allow to heat (approx. 1 minute).
• Add ginger and garlic to oil and cook until fragrant (approx. 1 minute).
• Add vegetables and tofu and cook until tender (2 - 3 minutes).
• Add in rice noodles and toss to coat.
• Add spicy peanut paste, brown sugar, and rice wine vinegar and toss to distribute.
• Cook until heated thoroughly (approx. 2 minutes).
• Serve in bowls with optional garnish.