Asparagus Prosciutto Panini with Garlic Mayonnaise

Ingredients:

Aprox. 10 thin spears of asparagus, tough ends trimmed
2 tbsp Hellman’s light mayonnaise
2 clove crushed garlic, (I use a pilón to smash my garlic)
3 oz ciabatta, sliced open
4 slices (1/2 oz) prosciutto ham
4 slices low fat swiss (Sargento)
1/3 cup baby arugula
olive oil spray

Preheat panini grill or any inside grill, I use a George Foreman Grill. Lightly spray asparagus with olive oil, season with salt and pepper. When the grill is hot, grill asparagus about 3-4 minutes until tender crisp. Set aside.

Combine mayonnaise and garlic in a small bowl. Spread the garlic mayonnaise inside the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; close and lightly spray the top with cooking spray.

Place on grill and press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.

Enjoy!! 😋
Recipe Courtesy of SkinnyTaste.com

Turkey Stuffed Zucchini

Ingredients:

4 (6 oz each) medium zucchini
1 tsp butter
1/2 small onion, finely diced
1 shallot, minced
3 cloves garlic, crushed
1 oz white wine
1.3 lb (20.8 oz) ground turkey (99% fat free)
1 large egg white
1/4 cup grated parmesan cheese
1 cup fat free chicken broth
2 tbsp whole wheat seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper

Directions:

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.

Stuffed Buffalo Chicken Breasts

Ingredients:

1/4 cup shredded 2% cheddar
4 wedges light Laughing Cow blue cheese
1/3 cup celery stalk, minced
1/4 cup green onion, minced
1/4 cup carrot, minced
salt and pepper, to taste
5 thin boneless chicken breasts cutlets
15 reduced fat Ritz Crackers, crushed into crumbs
1 tbsp light mayonnaise
6 tbsp hot sauce
1 tbsp lemon juice
2 tsp light butter
1/2 tsp garlic powder
cooking spray

Directions:

Preheat the oven to 400°F. Lightly spray a baking dish with oil.

Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.

Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.

In one bowl make a breading station out of crushed ritz crumbs. In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.

Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.

Lightly spray top of chicken with cooking spray. Bake 30 minutes. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast and serve

Enjoy!! 😋

Broiled Tilapia with Thai Coconut Curry Sauce

Ingredients:

1 tsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (6-ounce) tilapia fillets
salt
Cooking spray

Directions:

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt.

Place fish on a baking sheet coated with cooking spray.

Broil 7 minutes or until fish flakes easily when tested with a fork.

Serve fish with sauce, salad, and lime wedges.

Enjoy! 😋

Skinny tuna melt

Skinny Open faced Tuna Melt

2 5 oz tuna can in water, drained
1/2 cup carrots, shredded
1/2 cup diced celery
2 tbsp red onion, minced
2 tbsp light mayonnaise (Hellman’s Light)
2 tsp red wine vinegar
salt and pepper
2 whole wheat bagels sliced in half
4 slices of reduced fat cheddar (like weight watchers) cheese
4 slices tomato
oil spray

Directions:

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.

Heat a large skillet over low heat. Spray skillet with oil, and place two bagel halves in the pan. You can also use a toaster oven. Top the bagels with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bagels gets toasty. Serve immediately.

Sweet Potato Turkey Shepherd’s Pie

Sweet Potato Turkey Shepherd’s Pie

Recipe courtesy of SkinnyTaste.com

Ingredients:

1-1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic
1/2 cup 1% milk
2 tbsp reduced fat sour cream
1/4 chicken broth (optional)
salt and pepper to taste

1 lb lean ground turkey
2 tsp olive oil
1 medium white onion, diced
2 celery stalk, chopped
1 parsnip, diced
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tbsp unbleached flour
1 cup fat-free low-sodium chicken broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp dry rosemary
salt and pepper to taste

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper

Pre heat oven to 350 degrees.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

In a baking dish, place turkey mixture and top with sweet potatoes. Bake for 20-25 minutes. Sprinkle with paprika and let stand/rest for at least 10 minutes before cutting and serving!
Enjoy! 😋

Pumpkin Seeds Crusted Tilapia over Spinach Brown Rice

Pumpkin Seeds Crusted Tilapia over Spinach Brown Rice

For the Tilapia:

4 tbsp , toasted, unsalted pumpkin seeds
4 tbsp Italian style panko crumbs
2 tsp dry parsley
course salt such as kosher
fresh cracked pepper
6-8 pieces tilapia filets
2 tsp olive oil
4 cloves garlic, minced
olive oil spray

Directions

Preheat oven to 400 degrees.

Grind the pumpkin seeds in a food processor or coffee grinder. Combine crushed pumpkin seeds, panko, parsley, pinch of salt and fresh pepper and set aside.

With a pastry brush, brush each filet with olive oil. Season lightly with salt and pepper. lastly rub garlic on top of each filet.

Place filet, one at a time on top of crushed pumpkin seeds mixture with seasoned side down. While on top of mixture brush the top side with olive oil and top with garlic and flip, so now both sides have been crusted with pumpkin seed mixture.

Place all filets in an elevated cooling rack (on top of a lined cookie sheet) that you can use to bake in. I use this method to prevent fish from getting soggy.

Lower the temp in the oven to 350 degrees and bake the Tilapia for approximately 20-25 minutes. Until crust is golden brown.

For the Brown Rice

Ingredients:

1 1/2 cups of cooked brown rice
Olive oil cooking spray
10oz package chopped frozen Spinach thawed

Directions:

Heat a non stick skillet over low to medium heat. Spray olive oil lighty. Add thawed spinach and sautéed for about 3-5 minutes to warm well and pull apart.

In a large bowl, toss brown rice and spinach until well mixed.

Served on a platter as a bed for the Tilapia.

Enjoy!! 😋😋

Broccoli and Cheese Stuffed Chicken Breast

Broccoli and Cheese Stuffed Chicken Breast

Ingredients:

6-8 thin pieces of chicken breast
1 large egg
2 tsp water
3/4 cup whole wheat seasoned breadcrumbs
2 cups broccoli floret, cooked, chopped small
10-12 slices of Weight Watchers Swiss cheese
salt
spray oil
toothpicks

Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.

Cut each slice of cheese in half. Place the two halves in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.

Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet or baking dish with oil and place chicken on/in it. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Serve with salad and enjoy!!! 😋

Skinny Chicken Quesadillas

Chicken Quesadillas

4 4oz skinless chicken breast
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
2 bell peppers 1 red and 1 green cut into strips
1 clove garlic, minced
1 tbsp oil
1-1/3 cup Fat free Mexican blend shredded cheese
1 cup avocado-mango salsa (recipe below)
8 whole wheat wraps

Directions

Season chicken with salt, pepper, cumin, oregano and garlic powder.

Lightly spray a grill on medium heat with vegetable oil spray, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside.

To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.

Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, avocado-mango salsa.

Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Enjoy! 😋

Recipe courtesy of SkinnyTaste.com

Grilled Tilapia with Tomatillo Caper Sauce

Grilled Tilapia with Tomatillo Caper Sauce

2 tbsp extra virgin olive oil
4 tilapia filets (I usually double the recipe)
2 garlic cloves, crushed
2 shallots, minced
2 -4 tomatillos, chopped in small pieces.
2 tbsp capers
1/4 cup white wine Or white wine vinager
salt and fresh pepper

Brush fish with 1 tbsp of olive oil.

In a non stick skillet, heat remaining olive oil. Add garlic and shallots and sauté on medium-low about 4-5 minutes.

Add tomatillos and season with salt and pepper.

Add wine and sauté until wine reduces, about 5 minutes. Add capers and sauté an additional minute.

Meanwhile, set grill to medium heat and grill fish until is cooked through, about 5-7 minutes.

Place fish on a platter and top with tomatillo and caper sauce.

Enjoy!! 😋