Veggie Pizza Frittata

I had a bajillion eggs in my fridge. I wanted to make something simple. I had also gotten turkey pepperoni with coupons the other day. An my delicious concoction was born lol.

• 1 pepper, seeded and chopped
• 1 onions, diced
  
• 8 ounces of mushrooms, sliced
• 1 zucchini, diced
• 3-4 ounces turkey pepperoni
  
• 1/2 cup shredded mozzarella
  
• 1/2 grated Parmesan cheese
  
• 10 eggs
  
• salt, pepper and italian seasoning to taste

In a large pan sautee all the veggies with a little bit of non stick cooking spray. Season veggies with salt and pepper. Remove veggies when they are still somewhat firm. Add them to a glass 8x8 baking dish. Put pepperoni on top. In a separate bowl mix together eggs, cheeses and italian seasoning. Pour over veggies and pepperoni. Bake in a 400 degree oven for 35-40 minutes, or until set completely. This was honestly SO good. I am eating it for lunch right now.

Wish I had a better picture, we have 3 cameras in our house and all of their batteries are dead lol.

Ground Chicken Lettuce Wraps

Yes, I know. I've been a slacker! But I have a very good reason, she's a one year old, her name is Sage, she just started walking. You get the picture!

This comes to you in my effort to liven up tacos! These are delicious, in fact I am making them tonight for the third time.

• 1lb ground chicken or ground turkey
• 2 white onions, chopped
• 2 bell pepper, chopped
• 8 ounces sliced mushrooms
• 1 medium zucchini
  
• salt, pepper, chili powder, cumin powder and garlic powder- all to taste
• 1 jar of your favorite salsa
• 1 head of lettuce
• cheddar cheese for topping
  

In a large skillet, brown ground chicken. Season to taste with salt, pepper, chili powder, cumin and garlic powder. Cook until not longer pink. Remove from pan and set aside on a dish. Add all the veggies into the pan. Cook until soft. Add chicken back in. Add whole jar of salsa and mix. Keep on low heat for 10 minutes. Spoon into lettuce leaves and top with cheese. So good.

Pecan Crusted Chicken Salad

This is a TGI Friday's knock off. It is my favorite salad to get there but it's 12 dollars for once salad! I easily made 4 servings for the same price.

• 12 ounces romaine lettuce (2 salad size bags)
• 1 egg
  
• 1 lb boneless, skinless chicken breasts
• 4 ounces pecans, chopped fine
• dash cayenne powder, chili powder, salt, pepper and garlic powder

For the salad toppings

• 1/2 cup balsamic or raspberry vinaigrette salad dressing tossed into the lettuce
• 4 ounces chopped pecans
• 4 ounces crumbled blue cheese
• 1/2 cup craisn's (dried cranberries)
• 4 ounces madarin oranges

Dip the chicken breasts into the beaten egg. On the other plate put chopped pecans, salt and pepper, cayenne, chili powder and garlic powder. Dip chicken in pecan mixture. In a medium hot pan brown chicken on both sides, then pop into a 375 degree oven for 25 minutes. Let cool. Cut into slices and refrigerated.

Mix all of the dressing and salad toppings into the lettuce. Add cold chicken on top. This is so good! Serves 4

Turkey Bacon Cheeseburger Meatloaf

There is some deliciousness going on in my house tonight. I adapted this recipe from a recipe I saw on Paula Deen's cooking show, and we know she is not, well... WLS friendly. So here it is!

• 1 lb lean ground beef OR ground turkey
• 6 slices low fat bacon OR turkey bacon
• 1 cup low fat shredded cheddar cheese
• 2 eggs
• 1/4 cup seasoned breadcrumbs
• 1 Tablespoon Worcestershire sauce
• 1/4 teaspoon of each, salt, pepper, garlic powder and chili powder
• a few squirts of ketchup and mustard, plus ketchup for the top

Cook bacon completely (I did mine in the oven). Chop bacon into pieces. Add all ingredients together until fully combined. Top with ketchup. Bake at 375 for 35-40 minutes. This is so good!

PS. sorry about the lack of picture on this one. My camera died this morning and I am out of batteries!!!

Cheesey Quinoa Veggie Salad

I really love quinoa. If you are not familiar with it, here is a link to this "super food." I have a friend coming over and wanted to serve something different with my lentil soup.

• 1 and 1/2 cups chicken broth
• 1 cup quinoa, red or white rinsed first
• 1/2 diced white onion
• 1 diced green pepper
• 1 clove garlic, minced
• 2 cups spinach
  
• sharp cheddar
• salt and pepper

Rinse quinoa. In a medium sauce pan that is sprayed with cooking spray, sautee onions, peppers and garlic for 5-10 minutes, season with salt and pepper. Add in chicken broth, quinoa and spinach. Cook for 20-25 minutes or until soft. Place in serving bowl, and grate about 1/4 cup of sharp cheddar into quinoa and stir. Let quinoa cool to room temp. Garnish with cheese and enjoy.

Roast pork loin with Gorgonzola cream sauce

This sounds really fattening. But it's surprisingly not. The best thing about eating well is figuring out different ways to make delicious things good for you. I made this up on a whim tonight, I had a coupon for 1.75 off a pack or Gorgonzola, hence this recipe.

• 1 lb pork loin (or larger, just adjust cooking time)
• salt and pepper
• 1-2 Tablespoons honey mustard

for the sauce

• 1 6 ounce package Gorgonzola cheese
• 1 Tablespoon non fat milk
• 2 Tablespoons chicken broth
• 1 Tablespoon flour
• 1/2 a Tablespoon butter

Preheat oven to 375 degrees. Salt and pepper pork loin then cover with honey mustard. Bake in oven for 35-40 minutes. While the pork is roasting, in a pan on low melt butter. Add in milk, broth and flour and mix for 2-3 minutes. Add in cheese. Stir for 7-8 minutes on low, cheese will melt ans sauce will thicken. Take out pork, let rest for 5 minutes. Slice and pour sauce over the pork. Serve immediately. We loved this, definite winner!

Chicken with 40 cloves...

Or 25, whatever you have on hand. I did this in the crock pot and it was easy and phenomenal! Couldn't be easier (or tastier).

• 1 lb boneless, skinless chicken breasts or 3-4 lbs chicken drumsticks or thighs (bone in)
• 2 white onions, sliced
• 25-40 cloves peeled garlic, left whole
  
• 1 teaspoon each salt and pepper
• 2 teaspoons paprika
• 2 tablespoons chicken broth
  
• 1 teaspoon dried parsley

In the crock pot put onions on bottom of pot. Then place chicken, sprinkle with salt and pepper. Then sprinkle in paprika, and add garlic cloves and chicken broth. Top with parsley. Cook for 6-7 hours on low. This gets super brothy and delicious. The garlic and onion give a light nutty flavor, this was SO good. Will make again.

Italian Veggie Stew

I was watching food network yesterday. Our heater was broken and I was waiting for the electrician, it was super cold in the house and I saw Rachael Ray making this stew. I was freezing and it looked awesome. This is technically my recipe, being added and subtracted ingredients to make it WLS friendly. I made this tonight, my "I'm not picky, as long as it's meat" husband ate 2 bowls. I consider it a success

• about 2 Tablespoons extra virgin olive oil
• 1 bay leaf
• 2 cloves chopped garlic
• 2 onions, sliced
• 2 large parsnips OR carrots, peeled and chopped (the original recipe called for potatoes)
  
• 1 eggplant, chopped
• 1 zucchini, chopped
• 1 bell pepper, seeded and chopped
• Salt and pepper
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 cup stock, chicken or vegetable
• 1 teaspoon dried basil, rosemary, and parsley each

Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Drop in this order: parsnips/carrots, eggplant, zucchini, and bell pepper. Season with salt and pepper after you add each ingredient, cover and cook 20 minutes, stirring occasionally. Uncover and add tomatoes and stock and herbs and cook 15 minutes more, to heat through. Add parm cheese on top. This is soooo good with so little calories and fill you up. Add as a side to your protein!

Teriyaki chicken lettuce wraps

I went out with my girl friend for sushi (yes, without the baby and the daddy!) and we split a appetizer. We chose teriyaki lettuce wraps, and omg they were delicious! I decided to recreate them the next night and they were nearly identical, and very easy.

• 1 lb chicken breasts, chopped in small pieces prior to cooking
• sesame oil, about a tablespoon
• salt and pepper, enough to coat the chicken
• 1 can of water chest nuts, finely chopped
• 1/2 a white onion finely chopped
• 1-2 chopped scallions
• 1 tablespoon minced garlic
• 1/2 a teaspoon crushed red pepper flakes
  
• 1/2 a cup of kikkomon teritaki glaze
• 1 Tablespoon peanut butter (optional gives a Thai taste to the dish)
• 1 head of iceburg lettuce

Heat a pan to medium/high with the sesame oil in it. Salt and pepper the chicken and add to hot pan. Stir the chicken around the pan for 3-4 minutes then add in chopped water chestnuts, onion and scallion. Sautee until the chicken is completely cooked and onions are translucent. Turn the heat down to low. Add in garlic, red pepper flakes, glaze and peanut butter. Stir around enough to coat the chicken mixture and melt the peanut butter. Pull the big leaves off the head of lettuce, place the chicken in the lettuce leaf and enjoy.

O and if you want to know what to do with the extra 1 or 2 leaves of lettuce, see below.

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!

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-http://www.howtocookquinoa.com/ how to cook it and what it is (it's a complete protein that is also a grain!).

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.

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!

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.

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!!

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.

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!!

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.

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.

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.