This one had the tastiest meat, and the cucumber combined with the meat was delish. You can use pork, chicken, or flank steak. I have yet to find a good pita that doesn't just fall apart or taste nasty, so I'd recommend just serving these in tortillas, unless you want to be authentic. Oh, and this is another Our Best Bites recipe. If you haven't looked through their recipes, you really should.
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12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4″ slices
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2 teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper
1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion
6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt
4 Lettuce leaves
4 pita bread halves (or tortillas)
2-3 Tbs crumbled Athenos Feta cheese
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1. Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside.
2. Heat a medium skillet to medium high heat.
3. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill.
4. Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat.
5. Combine tomato, cucumber, and red onion.
6. To assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.
Serves 4
Thursday, September 22, 2011
Saturday, September 17, 2011
Buttery French Toast
This is SOOOO good. If you want a healthier version, use wheat bread, splenda, and butter spray.
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1/4 c. butter
2 eggs
2/3 c. milk
1/3 c. sugar
1 tsp. cinnamon
8 slices bread
Vanilla, optional
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Melt butter in a 10" x 15" pan.
Mix sugar and cinnamon.
Sprinkle evenly into pan.
Mix eggs and milk.
Dip bread, soaking well.
Bake at 400 degree oven for 10 to 15 minutes.
Let stand 1 minute.
Lift out sugar side up on serving platter.
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1/4 c. butter
2 eggs
2/3 c. milk
1/3 c. sugar
1 tsp. cinnamon
8 slices bread
Vanilla, optional
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Melt butter in a 10" x 15" pan.
Mix sugar and cinnamon.
Sprinkle evenly into pan.
Mix eggs and milk.
Dip bread, soaking well.
Bake at 400 degree oven for 10 to 15 minutes.
Let stand 1 minute.
Lift out sugar side up on serving platter.
Wednesday, September 14, 2011
Layered Taco Casserole
This is yet another Tex-Mex recipe. Personally, I will never get sick of Tex-Mex its easy and delicious what more can you ask for?
INGREDIENTS
1 lb ground beed or pork
3/4 cup water
1 package McCormick original taco seasoning
1 tsp garlic powder (up to 3 tsp if you like garlic)
2 cups cheddar cheese shredded (or taco cheese that comes already shredded)
1 cup onion or sliced green onion chopped
12 6-inch corn tortillas ( I used flour tortillas and it worked just fine)
4 cups lettuce shredded
2 medium tomatoes chopped
4 tablespoons sour cream
2 cups cottage cheese
Optional:
diced green chiles, beans, and olives.
PREPARATION
Preheat oven to 350 degrees
Lightly coat a 13 x9 bakin pan with nonstick cooking spray; set aside
In large skillet cook meat until brown. Drain fat, stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside. (I add in olives and beans at this point)
In mixing bowl combine cottage cheese, cheddar cheese and onion. ( I add drained and diced green chilies in this mixture).
Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 5 minutes or until heater through.
Top with lettuce and tomatoes. Serve with sour cream, if desired.
INGREDIENTS
1 lb ground beed or pork
3/4 cup water
1 package McCormick original taco seasoning
1 tsp garlic powder (up to 3 tsp if you like garlic)
2 cups cheddar cheese shredded (or taco cheese that comes already shredded)
1 cup onion or sliced green onion chopped
12 6-inch corn tortillas ( I used flour tortillas and it worked just fine)
4 cups lettuce shredded
2 medium tomatoes chopped
4 tablespoons sour cream
2 cups cottage cheese
Optional:
diced green chiles, beans, and olives.
PREPARATION
Preheat oven to 350 degrees
Lightly coat a 13 x9 bakin pan with nonstick cooking spray; set aside
In large skillet cook meat until brown. Drain fat, stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside. (I add in olives and beans at this point)
In mixing bowl combine cottage cheese, cheddar cheese and onion. ( I add drained and diced green chilies in this mixture).
Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 5 minutes or until heater through.
Top with lettuce and tomatoes. Serve with sour cream, if desired.
Monday, September 12, 2011
Asian Lettuce Wraps
Another gem from Our Best Bites. We decided these were as good as the fancy ones you get at the restaurants. But the difference is they're VERY healthy. One of the toddlers wasn't a fan of the lettuce wrap idea, so we just put the filling over rice, and she ate it right up.
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2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
Hot sauce, to taste
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
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Heat a very large skillet to medium-high heat on the stove top.
When hot, add vegetable oil and then garlic and ginger.
Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.
Cook for about 5 minutes, stirring often, until chicken is cooked through. (*If you get a lot of extra liquid from the chicken, tilt the pan and spoon it out so the chicken can cook and not boil.)
Add cabbage/coleslaw, water chestnuts, and green onions.
Cook for about 2 minutes, until cabbage starts to wilt.
Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.
Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
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2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
Hot sauce, to taste
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
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Heat a very large skillet to medium-high heat on the stove top.
When hot, add vegetable oil and then garlic and ginger.
Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.
Cook for about 5 minutes, stirring often, until chicken is cooked through. (*If you get a lot of extra liquid from the chicken, tilt the pan and spoon it out so the chicken can cook and not boil.)
Add cabbage/coleslaw, water chestnuts, and green onions.
Cook for about 2 minutes, until cabbage starts to wilt.
Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.
Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
Taco Soup
This was very tasty and fast. The leftovers tasted great too, so it's a good healthy snack to keep in your fridge. You can also put it all in a crockpot if you want to do it that way. It uses a lot of food storage ingredients, so it's a cheap meal too. This is another one from Our Best Bites.
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1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
2 15-oz. cans tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.
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1. Heat a large soup pot over medium heat.
2. When ready, brown the ground beef with the onion and garlic.
3. When almost brown, add the taco seasoning and 1 c. water.
4. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes.
Serve with desired toppings.
Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Nutritional Information: Calories: 188 Fat: 3.6g Fiber: 8.6g Protein: 15.8g
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1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
2 15-oz. cans tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.
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1. Heat a large soup pot over medium heat.
2. When ready, brown the ground beef with the onion and garlic.
3. When almost brown, add the taco seasoning and 1 c. water.
4. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes.
Serve with desired toppings.
Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Nutritional Information: Calories: 188 Fat: 3.6g Fiber: 8.6g Protein: 15.8g
Saturday, September 10, 2011
Soda Cake
A great option for a low calorie dessert. It tastes even better the next day. There are many combinations you can try. We used a yellow cake mix and Sprite.
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Box Cake Mix
2 egg whites
10 oz. diet soda
Fat free whipped cream
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1. Beat the egg whites till slightly fluffy.
2. Combine the ingredients, pour into baking dish and cook according to directions on the cake mix.
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Box Cake Mix
2 egg whites
10 oz. diet soda
Fat free whipped cream
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1. Beat the egg whites till slightly fluffy.
2. Combine the ingredients, pour into baking dish and cook according to directions on the cake mix.
Creamy Pesto Pasta
Heaven. And not nearly as bad for your waist as it looks. You can add diced chicken to make it more filling. This comes from the Our Best Bites Blog.
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1 cup milk
1.5 oz low fat cream cheese
1 Tbsp flour
1/4 tsp salt
1/2 Tbsp butter
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 lb Pasta (that’s 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that’s about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
Parmesan cheese
No stick olive oil spray
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1. Preheat oven to 450 degrees
2. Combine milk, cream cheese, flour, and salt in blender and blend till smooth.
3. Melt butter in pan and sauté garlic for about 30 seconds.
4. Add the milk mixture and let simmer for about 4 minutes, stirring constantly.
5. Add the Parmesan cheese, stir, remove from heat and cover. Set aside.
6. Start cooking pasta
7. Cover a pan with tin foil and spread tomatoes and mushrooms over it. Spray with no stick olive oil spray. Roast in the oven for 12-14 minutes.
8. Spoon the pesto into the sauce.
9. Combine the cooked pasta, sauce, and roasted vegetables in a large bowl.
10. Sprinkle with Parmesan cheese.
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1 cup milk
1.5 oz low fat cream cheese
1 Tbsp flour
1/4 tsp salt
1/2 Tbsp butter
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 lb Pasta (that’s 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that’s about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
Parmesan cheese
No stick olive oil spray
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1. Preheat oven to 450 degrees
2. Combine milk, cream cheese, flour, and salt in blender and blend till smooth.
3. Melt butter in pan and sauté garlic for about 30 seconds.
4. Add the milk mixture and let simmer for about 4 minutes, stirring constantly.
5. Add the Parmesan cheese, stir, remove from heat and cover. Set aside.
6. Start cooking pasta
7. Cover a pan with tin foil and spread tomatoes and mushrooms over it. Spray with no stick olive oil spray. Roast in the oven for 12-14 minutes.
8. Spoon the pesto into the sauce.
9. Combine the cooked pasta, sauce, and roasted vegetables in a large bowl.
10. Sprinkle with Parmesan cheese.
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