Thursday, December 9, 2010

Goat Cheese and Pistachio Crusted Chicken

Ok so I totally jacked this from the food network. I saw this on Robin Millers show and it looked friggin awesome. So I decided to make it, I just changed the nuts.

  • 1 lb of boneless skinless chicken breasts
  • Salt and pepper
  • Honey mustard
  • 4 oz goat cheese
  • 1/2 cup chopped pistachios
Preheat the oven to 400 degrees. Season the chicken breasts with salt and pepper. Then brush the chicken with honey mustard. Spread the goat cheese on top and press the pistachios on to the goat cheese. Cover the chicken with foil and bake for 20-25 minutes. Then remove the foil and bake for another 10 minutes, or longer until center is no longer pink. This was SO good. I want to make it again tomorrow lol!

Friday, November 12, 2010

Mexican Chicken Stew

I adapted this from a recipe I saw on the food network. This soup was so delicious, there is a few different elements that make this so different.
  • 3 cups cooked chicken, I used leftovers
  • 4 cups chicken broth or stock
  • 3 Tbsp olive oil
  • 1 large white onion, chopped
  • 2 cloves chopped garlic
  • 1 can 28 ounce chopped tomatoes, with juice
  • 1 small can chopped jalapenos with juice
  • 1 Tablespoon dried oregano
  • 1 teaspoon cumin powder
  • a few dashes Worcestershire sauce
  • juice of one lime
  • 1 cup cooked quinoa (optional)
  • salt and pepper to taste
  • fresh cilantro for garnish
In a large pot add olive oil, heat on medium. Add onions and garlic, a little bit of salt and pepper. Cook for 5 minutes. Add in broth, tomatoes, jalapenos, oregano, cumin, Worcestershire, lime and chicken. Bring to simmer and cook for 30-40 minutes. Traditionally Mexican stews contain rice. I added quinoa. Here is a tutorial on quinoa- how to cook it and what it is (it's a complete protein that is also a grain!).

Thursday, November 4, 2010

Chicken, bacon and avocado salad

I found some really good avocados yesterday. I made baby food with some. And I used the other today. This is more of a summary recipe but I would eat it in all seasons. It was delicious.
  • 1 lb chicken breasts, salt and peppered
  • 1 hass avocado, cubed
  • 5 slices bacon, very crispy (I used the oven)
  • 1 medium tomato, seeded and chopped
  • 1 clove chopped garlic
  • a dash of lemon juice
  • salt and pepper to taste
Grill chicken until fully cooked on medium in a skillet with cooking spray. Place on a plate until cool enough to chop into cubes. Cook bacon until crispy, I cooked it in the over on 400 for 20 minutes. Let cool. Chop avocado, tomato and garlic, place in a bowl. Chop chicken and bacon, add to bowl. Mix. Add in lemon juice and salt and pepper to taste. I served over a bed of spinach.

Thursday, October 28, 2010

Crock Pot Orange Chinese Beef

I am a little addicted to my crock pot. I think I need a support group. In my travels today I found an Aldi food store, and I'll admit I was a little overly excited! I've been wanting Chinese food so bad today, even though at this point with my weight loss I can eat it, it's so greasy I really don't want to. I picked up some thin sliced sirloin so I decided to make some Chinese at home. You can also totally make this as a stir fry in a pan.
  • 1 lb thin slices sirloin cut into strips
  • 1 Tbsp sesame oil (you can use whatever you have, I used sesame for the Chinese theme)
  • 1 teaspoon ginger powder
  • 2 green bell peppers, chopped
  • 2 small white onions, chopped
  • 1/2 cup teriyaki sauce
  • 1/2 cup orange juice
  • 2 Tablespoons soy sauce
  • 2 Tablespoons chopped garlic
Heat oil up in a pan. Salt and pepper your steak and brown it up in the pan. Add your chopped onions, peppers, and garlic in the crock pot on low. Add steak in. Add in ginger powder, teriyaki sauce, OJ, and soy sauce. Cook on low for 4-5 hours. This was soooo delicious!

Monday, October 25, 2010

Crock pot fajita pork chops

As a new momma I am in love with any easy and delicious crock pot recipes. I sort of invented this one. It's yummy and different
  • 6 thin sliced pork chops
  • 1 jar picante salsa
  • 1 package fajita seasoning mix
  • 1/2 cup water
  • 2-3 small white onions, chopped
  • 1 tablespoon chopped garlic
  • salt, pepper and chili powder to taste
  • cheese and sour cream for a garnish
Brown the pork chops in a skillet with salt and pepper. Place a single layer of pork chops on the bottom of the crock. Put the chopped onions and garlic on top. Sprinkle with the fajita mix and chili powder. Pour 1/2 cup water over top. Then pour the entire jar of salsa over top. Cook on low for 5-6 hours. Top with cheddar and sour cream, will be making this again.

Tuesday, October 5, 2010

My moms homemade chicken soup

I'm not going to lie, this soup requires a little bit of effort. It is SO worth it. The smell of this soup making me think of childhood. I love making it. It makes a lot, you will have a lot of left overs.
  • 1 whole chicken, 5-6 lbs (giblets removed)
  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1 lb turnips, peeled
  • 2-3 celery stalks
  • 1/2 a large white onion
  • 2-3 cloves finely chopped garlic
  • a handful of fresh dill (must be fresh)
  • 2 bay leaves (remove before eating)
  • salt and pepper to taste, I use a lot of pepper
  • 3 chicken bullion cubes
  • a large soup pot
  • enough water to cover chicken and veggies
  • Parmesan cheese for the top of the soup, this is pretty much a must
Add chicken and peeled veggies, herbs, bullion and spices to a large pot. Add water to cover all ingredients. Bring to boil, then turn down to medium simmer. Simmer for 1-2 hours or until chicken is cooked and falling apart. Take chicken and whole veggies out of the pot and let cool, but keep the liquid simmering. Take skin off chicken, then pick all the meat off of the chicken (told you this took a little effort), add chicken back to the pot. Chop of veggies, add back to the pot. Cook on low for an additional 3-4 hours. I usually make this one day, refrigerate and reheat the next day. You must must must add parm cheese on top. No excuses! Enjoy!!

Friday, October 1, 2010

Crock Pot Italian Wedding Soup

I am Italian and have never had a really decent Italian wedding soup unless it was homemade. Usually it has noddles in them, but you really don't need them, and really with this recipe you wont need them.

for the little meatballs
  • 1 lb lean ground beef
  • 1/2 cup seasoned bread crumbs
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 Tablespoon parsley
  • a pinch of red pepper flakes
  • salt, pepper and garlic powder to taste
Mix together in a bowl. Roll into little meatballs (about a 1/2 an inch). Place on foil lined baking sheet and bake at 400 for 15 minutes.

In the crock pot add 8 cups of chicken broth. Add in--
  • 1 chopped white onion
  • 1 Tablespoon chopped garlic
  • 1 small zucchini chopped
  • 1 box frozen chopped spinach
  • 1 Tablespoon dried parsley
  • 1 Roma tomato seeded and chopped
  • a pinch of salt
  • teaspoon black pepper
When the meatballs are done add them to the crock pot. Simmer on low for 6 hours or high for 3-4 hours. About 30 minutes before eating, mix together 1 egg with 1/4 cup Parmesan cheese. Mix together and swirl into soup. This soup is SO yummy.

Tuesday, September 28, 2010

Crock pot "brown sugar" chicken

I got the inspiration for this recipe from the "crock pot lady." Of course she didn't have WLS and doesn't have to watch her sugar intake. This was delicious and very different.
  • 1 lb chicken breasts or thighs
  • 2 cups frozen peppers and onions
  • 1 cup brown sugar Splenda
  • 1/4 cup diet sprite
  • 2/3 cup red wine vinegar
  • 6 whole cloves of garlic, peeled
  • 2 Tablespoons soy sauce
  • black pepper
Place chicken on the bottom of the crock pot. Put onions, peppers, garlic and black pepper on top of that. Add Splenda, sprite, vinegar and soy sauce. Cover and cook on high for 3-4 hours or on low for 6-7 hours. This is very yummy!!

Monday, September 20, 2010

Asian crock pot pork chops

These are seriously delicious. I ate 2 of these they were so good. Not to mention easy!

  • 6 pork chops 1/2 inch thick (browned in pan with salt and pepper)
  • 1 onion sliced thin
  • 1 Tablespoon chopped garlic
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup brown sugar splenda
  • 1 teaspoon ginger powder
  • 1 Tablespoon chinese 5 spice
  • 1/2 cup Worcestershire sauce
  • 1/2 cup ketchup
  • 1 teaspoon black pepper
Brown up pork chops in a pan seasoned with salt and pepper. Place the pork chops on the bottom of the crock pot. Place onion and garlic on top of that. Mix the rest of the ingredients in a bowl. Pour over top of pork and onions. Cook on low for 5 hours. These will be falling apart when they are done. They are SO good.

Friday, September 3, 2010

Veal meatballs in home made marinara

I had a random pound of ground veal I needed to use up. I had made meatloaf, burgers and chili this passed week. I decided to make meatballs and I had no desire to go out and buy additional meat. So I made just veal meatballs and my goodness they were delicious!

  • 1 lb ground veal
  • 1 egg
  • 1/2 cup Parmesan cheese
  • 1/2 cup Italian bread crumbs
  • 1/2 cup chopped onion
  • 2 Tablespoons chopped garlic
  • 1 teaspoon each salt, pepper and dried oregano
Mix all ingredients in large bowl. Form one inch balls. Bake at 400 degrees for 20-25 minutes. These were so freakin good. And the great thing about veal is per pound contains less calories and half the fat of lean ground beef. Serve with your favorite sauce, or use my homemade simple marinara recipe.

In a sauce pan heat 2 Tablespoons chopped garlic with 1 teaspoon salt and pepper. Add in 1 28 ounce can crushed tomatoes. Mix in 1 jar tomato paste, 1/4 cup fresh basil and 1 teaspoon red pepper flakes. Simmer on low for an hour. Mix in meatballs. Eat, enjoy, repeat.

Saturday, August 7, 2010

Mediterranean Chicken Stir fry

My husband said this is the best thing I've ever made. I liked it too. The picture is not so good, but believe me this is delicious.
  • 1 lb chicken breasts, sliced thin seasoned on both sides with salt, pepper and dried rosemary
  • 1 pint grape tomatoes-halved
  • 1 jar marinated artichoke hearts
  • 1 lb sliced white mushrooms
  • 2 Tbsp capers
  • 1 Tbsp chopped garlic
  • 2 cups fresh spinach or arugula
  • 1/4 cup Italian dressing
  • 1/2 cup feta cheese
  • salt, pepper and olive oil cooking spray
In a large pan saute chicken breasts for 5-7 minutes on each side. Remove from pan and set on a plate, re-spray with cooking spray and add tomatoes, artichokes, mushrooms, capers and garlic. Add salt and pepper to taste. You want to stir fry these veggies in essence. Cook until veggies are softened.

Then take the spinach or which ever you are using and toss with Italian dressing. Place this on your dish first. Add chicken next, then put veggies on top. Top with feta cheese. I will be making this again very soon.

Friday, July 30, 2010

Bacon, mushroom and cheese stuffed chicken breasts

A creation of mine with some left over chicken breasts. It is so good. A stuffed chicken breast with very little carbs.
  • 1 1/2 lbs chicken breast, butterflied
  • 2 cups shredded sharp cheddar cheese
  • 1 container sliced mushrooms, which ever kind you like
  • 6 slices pre-cooked bacon, chopped up
  • 1 Tablespoon chopped garlic
  • 1 cup Italian parmesean dressing, divided
  • salt and pepper to taste
Butterfly the chicken breasts. Mix together cheese, mushrooms, bacon, garlic, salt, pepper and half a cup dressing. Stuff chicken breasts with mixture. Pour remaining dressing over chicken. If there is any stuffing left over spread over top of chicken. Bake on 375 for 20-25 minutes.

Tuesday, July 27, 2010

Spicy Summer Sausage Stew

I am in a soup mood. I swore off soup after my liquid diet almost 3 years ago, but it really is one of my favorite foods. I got some spicy sausage after moving into my new place yesterday. If you're kinda bored of sausage peppers and onions, this is a great recipe for you.
  • 1lb hot Italian sausage
  • 2 cups chicken broth
  • 1 6 oz can tomato paste
  • 1 can stewed tomatoes, with liquid
  • 1/2 chopped zucchini
  • 1/2 chopped yellow squash
  • 1/2 cup button mushrooms, sliced
  • 1/2 cup red onion, diced fine
  • 2 bell peppers, chopped fine
  • 2 Tablespoons chopped garlic
  • 1 teaspoon oregano
  • salt and pepper to taste
Brown sausage in a skillet with a little cooking spray. Add sausage to crock pot. Add the remaining ingredients to the crock pot. Cook for 6-8 hours on low. This is spicy and super delicious! You can also do this in a large soup pot and simmer for 1-2 hours.

Monday, June 28, 2010

Garden Meatloaf

I love meatloaf, and I love trying to make it different each time. My inspiration came to me when a zucchini in my garden was ready for picking. So I added a ton of herbs and veggies from the garden and the result was a very fresh, yummy meatloaf.
  • 2 lbs ground beef, turkey or chicken
  • 1 sweet pepper, chopped
  • 1 small zucchini, chopped
  • 1/2 a white onion chopped
  • 2 cloves garlic chopped
  • 2 green onions, chopped
  • 2 Tablespoons fresh basil, parsley, oregano and chives chopped
  • 2 eggs
  • 1/2-3/4 cups Italian breadcrumbs (depending on texture)
  • 1/2 cup Parmesan cheese
  • 1/2 cup tomato sauce or ketchup, plus some for the top
Preheat oven to 400 degrees. Cook for 25-30 minutes. You can be really versatile with the veggies you throw in here. This came out really moist and the veggies were perfectly cooked!

Tuesday, June 22, 2010

Spinach Pesto Chicken

My garden is overflowing with basil. My husband picked some and we had two huge bunches wrapped up plastic wrap. I've never made pesto before, but I've eaten it on sandwiches and such. As I was blending up the basil, I remembered we had spinach in the fridge. Thus, spinach pesto was born.
  • 2 cups packed basil
  • 1 cup packed spinach
  • 1/2 cup extra virgin olive oil
  • 3 garlic cloves
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup chopped walnuts (pine nuts are expensive, you can use em, but walnuts taste the same)
  • 1 lb thin sliced chicken, salt and pepper
In a food processor or blender put basil, spinach, garlic, cheese and walnuts. Pulse and mix in olive oil while blending. Saute chicken with salt and pepper in large skillet. Remove chicken and spoon pesto over chicken. Since my whole family eats pasta, I mixed the pesto up in the pasta and put the chicken on top. You can eliminate the pasta completely. This would be awesome with shrimp too.

Friday, June 4, 2010

Citrus Cole Slaw

Hey everyone, I am back on the weight loss band wagon! I am 5 weeks post pardum and 25lbs down from the 40 I gained! I seem to be at a stall right now, but I'm working on it day by day.

This recipe is something I've made in the passed and decided to make it for my cousins graduation party tomorrow. This is an awesome recipe for all the BBQ's and parties this summer. I have mayonnaise, always have. This is a mayo free cole slaw that is SO good.

  • 1 bag cole slaw mix from super market
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon splenda or another sweetener
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • The juice of one whole orange
  • 1 teaspoon each of salt and pepper
Add all the ingredients in a bowl. Mix well. Refrigerate over night and serve.


Sage Heather Kunkelman into the world!

Born April 25, 2010 (her due date!)

6lbs 6oz 20 inches long at 9:31pm

She is 5 weeks old now and is an awesome baby! Already sleeping through the night!

Friday, April 16, 2010

Crock Pot Beef and Mushroom Stew

OK this baby is cooking longer than I thought she would be. I am due in 7 days, and I'm still cooking. I felt like beef stew tonight, not sure why. I just threw a bunch of things together and it's pretty darn good!!

  • 1-2 lbs beef pieces, I used stir fry strips

  • 2 Tablespoons chopped garlic

  • 1/4 cup flour

  • 1 14 ounce can beef broth

  • 6 ounces tomato paste

  • 1 can diced Italian style tomatoes, undrained

  • 16 ounces assorted and chopped mushrooms

  • 1 can whole white potatoes, drained

  • 2 cans sliced carrots, drained

  • 1 box frozen green beans

  • 5-6 springs fresh thyme

  • 1 cup water

  • salt and pepper to taste

Salt and pepper beef. In a skillet on medium high heat brown beef. Towards the end of the browning, add in chopped garlic and the flour. Turn off heat and mix together. Put in crock pot. Add the rest of the ingredients and mix well. Cover and cook on high for 4-6 hours, or low for 6-8 hours. I served this over wheat egg noodles.

Monday, April 12, 2010

Peach Salsa Chicken

I think this may be my last recipe before the baby comes. I've been having LOTS of contractions today and yesterday. If the baby's born tomorrow, it will be my hubby b-day too!! I've been on a peach thing recently, I cannot wait for peach season in Jersey. Thus this recipe was born.
  • 1-2 lbs boneless, skinless chicken breast
  • 1 Tablespoon olive oil
  • 16 ounces diced peaches, drained from can juices

  • 2 plum tomatoes, diced

  • 2 small jalapenos, diced and de-seeded

  • 1 small white onion, diced

  • 2 cloves garlic chopped

  • zest and juice of 1 lime

  • 2 Tablespoons fresh cilantro and 2 Tablespoons fresh parsley, chopped
  • salt and pepper to taste on chicken and in salsa

Preheat oven to 375. Salt and pepper both sides of the chicken breast and place on a baking dish. In a bowl add all the remaining ingredients for the salsa. Mix together and season with salt and pepper. Pour evenly over chicken and back for 20-30 minutes depending on how thick your chicken is. We liked this a lot! I served it with brown rice and broccoli. Enjoy!

Saturday, April 10, 2010

Crunchy Roasted Chick Peas

Are you down for some guilt free snacking? Here's the easiest, high protein snack around. And it's very versatile.

  • Canned chick peas, drained well and dried

  • olive oil

  • spices, any you prefer. I used salt, pepper, chili powder and cumin powder. Feel free to add any spices you like, and exclude ones you don't. I bet dried dressing mix would be good here too. You can also make these sweet by adding splenda and cinnamon or some honey. Be creative.

Preheat over to 400 degrees. On a baking sheet drizzle with olive oil and any spices you prefer. Mix well. Bake for 40 minutes, but mix chick peas up every 10 minutes. Be careful, some will pop like popcorn in the oven. After baking let cool for about 10 minutes to get crunchy. I do not like the taste of chick peas normally, but these are crunchy and delicious.

Thursday, April 8, 2010

Bruchetta Tilapia

I made this dish for my moms 42nd birthday tonight, it was a hit! My inspiration was the bruchetta I normally make for parties and my moms love of seafood. Thus the bruchetta tilapia was born

  • 2 pints grape tomatoes

  • 2 Tablespoons chopped garlic

  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • salt, pepper, oregano and basil

  • 2 lbs tilapia

  • lemon juice

Preheat oven to 375. In a bowl mix together tomatoes, garlic, olive oil, vinegar, and salt, pepper, oregano and basil to taste. Mix well and dump on the bottom of a baking dish. Lay the tialpia on top of the tomatoes and squirt with lemon juice, drizzle with a little more balsamic vinegar and season top of fish with more salt and pepper and spices. Bake for about 10 minutes or until fish is cooked. This dish turned out so yummy, make sure you scoop up a lot of the tomatoes with the fish, they are delicious!

Monday, April 5, 2010

Thai Curry Lentil Soup

I love lentils and I've been in the mood for a summery soup. The weather is sooo nice I decided I did not want to slave over a pot for hours, so I will let my crock pot do half the work.

  • 2 can lentils, drained well

  • 1 can diced tomatoes, drained

  • 2 cups chicken broth or I used College Inn culinary Thai coconut curry broth

  • 2 Tablespoons minced garlic

  • 1 medium onion diced fine

  • 2 small zucchini's chopped fine

  • 1 1/2 cups shredded carrots

  • 1 teaspoon curry powder

  • 1 teaspoon cumin powder

  • 1 teaspoon dried parsley

  • salt and pepper to taste

  • cooking spray

Add the first 4 ingredients in the crock pot on high. Then in a large pot over medium heat sprayed with cooking spray, soften onion, carrots and zucchini. Add salt and pepper to the veggies. Cook for about 15-20 minutes. Add to crock pot. Add spices. Cook for an hour and a half on high heat. Just before eating take a cup or 2 of the mixture and blend it up and add it back to the crock pot for a thicker broth. Top with greek yogurt or sour cream! *Hint, if you do not want to cook all of the veggies you can throw all the ingredient in the crock for 8 hours on low.* Enjoy!

Wednesday, March 24, 2010

Pepper Steak and Veggies

I'm at a loss for what to call this. It's really good. It's sort of a mix between pepper steak and stir fry. Everyone loved it. Please adjust the amount of beef for the size of your family. I used about 3 and a half pounds of beef, but you can use more or less.

  • 2-3 lbs stir fry steak cut into strips

  • 3 bell peppers cut into thin strips

  • 1 large white onion cut into strips

  • 3 cloves garlic chopped

  • 1 large zucchini cut into pieces

  • 2 cans diced tomatoes

  • 1 small can tomato paste

  • 1 can beef broth

  • 2 Tablespoons soy sauce

  • 2 teaspoons corn starch

  • salt, pepper and cooking spray

Spray a large pan with cooking spray. Salt and pepper steak and brown the steak pieces. Remove from pan and move to a large pot or crock pot set on low. Saute garlic in pan then add into pot with steak. Add chopped onions and peppers to the skillet with some more cooking spray. Cook until softened then add into pot with steak. Quickly saute zucchini in pan with cooking spray and then add to pot. In the pot add in beef broth, soy sauce, diced tomatoes, tomato paste and corn starch to thicken. Cover and let cook for 1-2 hours. Enjoy over quinoa or brown rice.

Saturday, March 20, 2010

Buffalo Chicken Cheeseburgers

Warning: These are delicious! They are so easy and a perfect recipe in time for summer! I made these for non WLS folks today and people raved about them.

  • 1 lb ground chicken

  • 4 slices cooked bacon, chopped

  • 4 oz crumbled blue cheese

  • 1 Tablespoon chili powder

For the sauce

  • 2 Tablespoons buffalo wing sauce, I used Frank's ( add more or less for desired heat)

  • 1/2 cup ketchup

Mix chicken, bacon, blue cheese and chili powder together. Form into 1/2 inch thick patties. I got 5 out of a pound. Cook on grill, broiler or on the stove top. We grilled ours. Make sure you cook them through because it is chicken and not beef. For the sauce mix the hot sauce and ketchup. This combo is awesome. Enjoy!!

Wednesday, March 17, 2010

Coconut Lemon Tilapia

Woo Hoo the weather is getting so nice!! New Jersey had a record amount of snow this year with a nor eastern and 3 blizzards. It was so awesome to see it in the 70's today! This inspired me to make a delicious seafood dish. Tilapia was on sale. I walked through other random aisles and came up with this recipe.

  • 2 lbs tilapia or any other white flakey fish

  • 1 can coconut milk, unsweetened

  • 3 Tablespoons lemon juice

  • 1 Tablespoon lemon pepper

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 lb carrots, sliced and chopped

  • 1 bag frozen sugar snap peas

  • 1 lb chopped mushrooms

In a large baking dish add tilapia in one layer. In a separate bowl mix together coconut milk, lemon juice, lemon pepper, salt, garlic powder and parsley. Dump mixture over fish. Marinate for 1 hour in the refrigerator, flipping once at 30 minutes. After the hour remove fish from pan. Add in all the veggies and mix them up in the marinade. Place fish on top of veggies. Sprinkle the top with additional salt, pepper and parsley. Bake in a 350 degree over for 25-30 minutes.

This is SO good. My 12 year old brother ate it. He does not eat anything not battered and fried. And he liked it!

Wednesday, March 10, 2010

Mexican Meat Loaf

I love meatloaf and mexican food. I made this once before but I made some modifications. This meatloaf is so moist and yummy!!

  • 2 lbs lean ground beef or ground turkey

  • 2 eggs

  • 1/2 cup seasoned bread crumbs

  • 1/2 cup salsa, your favorite kind (plus some for top)

  • 1/2 cup shredded cheddar or shredded mexican cheese

  • 1/2 a can black beans, drained

  • 1 small can corn, drained

  • 2 Tablespoons chili powder

  • 1 Tablespoon cumin powder

  • 1 Tablespoon garlic powder

  • 1 teaspoon oregano

  • a few grinds of black pepper

Preheat oven to 375. Mix all ingredients in large bowl and mix well. Form loaf. Use extra salsa and spread on top after loaf is formed. Place on foil lined baking sheet and cook for an hour.

Wednesday, February 10, 2010

Crock Pot Broccoli and Cheese Soup

It is a cold, snowy winter this season. New Jersey has never seen this much snow in one winter. In fact this is the 3rd blizzard we've had in 3 months. So while I was snowed in today I decided to make some broccoli and cheese soup. It was so easy! Next time I think I'm going to add some shredded carrots in too.

  • 3 cans cheddar cheese condensed soup

  • 3 cans fat free evaporated milk

  • 1 tablespoon onion powder

  • 2 tablespoons Mrs. dash original seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 32 oz frozen broccoli

  • shredded sharp cheddar for topping after soup is cooked

Add all ingredients in the crock pot, except the shredded cheddar. Mix and cook on low for about 5-6 hours. About a half an hour before you want to eat it, take half the soup, put it in the blender and blend until the broccoli is liquidy and then dump it back in crock pot, this makes it creamier. Or you can use an immersion blender in the crock pot. Top with shredded cheese. This makes about 5 servings. Enjoy!

Sunday, February 7, 2010

Sausage and Cheese Balls

Ok I'll admit it, it's Superbowl Sunday and I'm sitting here watching Titanic on TBS. I do not get football. But that doesn't stop us from having tons of yummy food around. I found this recipe on a Bisquick website, that I modified to make much more WLS friendly. These are absolutely delicious!

  • 2 cups Reduced Fat All Purpose Bisquick mix

  • 1 lb hot Italian sausage, casing removed

  • 4 cups low fat sharp cheddar cheese

  • 1/2 cup Parmesan cheese

  • 1/2 cup skim milk

  • 1/2 teaspoon dried rosemary

  • 1 teaspoon garlic powder

  • 2 teaspoons dried parsley

  • a few grinds black pepper

Preheat oven to 350. Mix all ingredients together. Roll into 1 inch meatballs and place on a foil lined, baking dish (spray the baking dish with cooking spray, or they will stick). Bake for 20-25 minutes. These make a lot depending on how big you make them. You can dip in mustard, chili sauce or whatever you have on hand, but I think they're great plain! I plan on making these again for appetizers for my baby shower, and no one even knows they're low fat.

Monday, February 1, 2010

Honey and Oatmeal Cookies

Desserts do not have to be completely off limits when you have weight loss surgery. You should always follow your surgeons guidelines, however there are times when you want something special. I made these cookies for my mother-in-law who is diabetic and she loved them. They are pretty healthy and made with splenda and honey.

  • 6 Tablespoons room temp butter

  • 1/2 cup brown sugar Splenda

  • 1/4 cup honey

  • 2 eggs

  • 1 cup wheat flour

  • 2 Tablespoons water

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 3 cups oats

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

  • any add in's you would like, I used 1/2 a cup mini semi sweet chocolate chips, but you can use chopped nuts, dried fruit whatever you like

Preheat oven to 350. Mix together honey, brown sugar Splenda, butter, eggs, water and vanilla. Add in flour, salt, baking soda, oats, cinnamon and what ever else you add in. Mix well, I used my hands. Put on foil or parchment lined baking sheet and bake for 12-14 minutes. Makes a little over 2 dozen cookies. These are soft and delicious!

Thursday, January 21, 2010

Orange Cumin Chicken

I know I do a lot of chicken recipes. This is basically because I love chicken. I know many post ops have a hard time with it. I couldn't eat chicken for a whole year. The chicken recipes I put up are super moist and easy going down, so give the chicken another try. This one is very different and delicious! It was so moist, it broke apart like fish. This would also be a perfect glaze for fish. We just got home from Florida and brought home a ton of oranges, thus my inspiration!

  • 1-2 lbs boneless, skinless chicken breasts (depending on how many people you are serving)

  • 1 cup Tropicana 50 (or any other low sugar OJ)

  • 2 Tablespoons tomato paste

  • 2 Tablespoons olive oil

  • 2 Tablespoons crushed garlic

  • 2 Tablespoons dried parsley

  • 1 Tablespoon honey

  • 1 teaspoon cumin powder

  • a pinch of salt and pepper

  • 1 whole orange, sliced

Preheat oven to 375 degrees. Layer chicken in a baking dish. Add all the additional ingredients in a bowl and mix well. Pour glaze over chicken and cover with plastic wrap. You can marinade over night or just for an hour, it really doesn't matter because the glaze is so good. Leave the chicken in the baking dish with the glaze. Slice up whole orange and lay a slice on top of each piece of chicken. Bake for 20-30 minutes. Enjoy!

Tuesday, January 19, 2010

Eggplant Chili

Don't be afraid to add veggies into a traditional chili. We had a leftover eggplant from eggplant parm my mom made last night, and I didn't want it to go to waste. I used a basic chili recipe and adapted and tasted until I made a really good flavor. This looks like a lot of ingredients, but it's really not, just a bunch of spices at the end.

  • 2lbs ground beef

  • 1 medium onion

  • 2 Tablespoons minced garlic

  • 1 large eggplant peeled and cubed

  • 1 can diced or stewed tomatoes

  • 1 26 ounce jar pasta sauce

  • 1/4 cup water (add to empty sauce jar and shake up then dump in)

  • 1 can kidney beans, drained

  • 1 Tablespoon all purpose flour

  • 2 Tablespoons chili powder

  • 2 Tablespoons cumin powder

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon splenda

  • 1 teaspoon dried parsley and oregano

In a large pot on medium heat brown beef, onions and diced garlic. Cook until meat is fully cooked. Drain off any extra fat. Add in all of the additional ingredients. Stir. Set heat to low and cook for 2 and a half hours with the pot covered. Serve in a bowl with cheddar cheese and sour cream. I never made this before, it was really delicious and fresh tasting!

New Year, New You!

Hello all my blogger/WLS friends! Time for a new year!! A lot has been happening in my life where I was not cooking as much as I wanted to be. For one, my husband and I moved from our apartment to my parents house, so for about a month I was kitchen less/food less during the transition, we were eating out way more than I wanted to. Now there is a kitchen struggle with my mom, we both cook, so we alternate cooking days. It's working well now, just had to get into the swing of things, it's just hard when I have been living and cooking on my own for 4 years.

I graduated from Georgian Court University with my Bachelors of the Arts in Psychology with a concentration in health and human resources, and a minor in Spanish. Took 4 and a half years, but feels great to achieve such an accomplishment. Not to mention, I had both my Gastric Bypass and Gall Bladder removal while I was a full time student.

My husband and I are expecting a baby GIRL in April of this year, which is the main reason we moved back home, there was room for us and the baby, and I'm going to need help! LOL. We are absolutely thrilled, this is such an exciting time!

Finally I am struggling with gaining this baby weight. I know I am pregnant, but it makes me feel terrible that I have gained about 20lbs. I am almost 7 months pregnant with no gestational diabetes and perfect blood pressure, so no none of my Dr.'s are even slightly concerned with the weight gain. It's more of a mental thing for me, my clothes not fitting is driving me crazy but I am still eating super healthy with the occasional craving here and there. I know once the baby is born I CAN and WILL lose the weight. My WLS has given me hope I can do it!

So I say it's about time for some new recipes!! Eggplant chili coming tonight!!

Happy New Year everyone!