Archive | October, 2011

Skinny Stuffed Zucchini

24 Oct

Skinny Stuffed Zucchini – Calories: 251

 

As you probably have noticed I love stuffed vegetables. Zucchini, Ground Turkey and Quinoa makes this dish a “good-for-you-and-your-family” meal. All the other ingredients make it DELISH.

3 large zucchini or several smaller ones (enough to feed your family).
1 tbsp Grapeseed Oil
1 pound Ground Turkey
1 large carrot, minced
2 large celery, minced
1 small onion, chopped
1 garlic clove
1/2 tsp cumin
1 tsp 21 seasoning
salt and pepper
1/2 cup Quinoa
1 can Diced Tomatoes
1 Can Tomato Sauce
Shredded Cheese (optional)

Pre-heat oven to 350 degrees.
Cut the squash in half lengthwise.
Brush the cut side with grapeseed oil and place facedown on a baking sheet.
Bake for 10 to 15 minutes. You want the inside to be easy to scoop out but not to cooked that it’s mushy.

Meanwhile in a heated pan add the remaining grapeseed oil. Once the oil has heated add the minced carrots and celery. I use my mini chopper to mince.

Cook over medium heat until browned.
Add chopped onion. Cook for 4 minutes then add the garlic and continue cooking for 1 minute.
Add ground turkey. Cook until browned.
Add Quinoa and stir.
Add tomatoes and tomato sauce. Stir and bring to a boil.
Reduce heat and cover. Cook for 20 minutes.

Remove the zucchini and let cool.

Once cool scoop out the inside of the squash.
Add the scooped out zucchini to the filling.

Stuff the scooped out zucchini with the filling.
Place on the same baking pan you used to bake the zucchini.
Add shredded cheese.
Bake for 10 minutes. Serve hot.

 

 

With all the leftover filling you’ll have just add some tomato sauce and you’ll have a delicious pasta sauce to use for another meal.

Nutritional Info
Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.4
  • Total Fat: 6.3 g
  • Cholesterol: 1.7 mg
  • Sodium: 184.9 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 23.8 g
Nutritional Info
Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.7
  • Total Fat: 3.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 92.4 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 11.9 g
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Skinny Red Wine Sangria

6 Oct

Skinny Red Wine Sangria

1 bottle (750 M) Red Wine

3 tbsp pure honey

1/4 cup water

1 Orange, washes and sliced

1 Lime, washed and sliced

1 cup frozen or fresh Strawberries

1 cup frozen or fresh Pineapples

1/2 liter bottle of Club Soda

1/2 cup rum (optional)

In a small sauce pan heat water right until ready to boil. Turn heat off and add honey. stir til honey is completely melted.

In a pitcher add the red wine, water, honey/water and rum if using. Stir to mix well.

Add the Orange, Lime, Strawberries and Pineapples.

Chill in refrigerator for 2 to 24 hours. The longer the better.

When ready to serve add the club soda and stir. Serve over ice.

 

8 – 1 cup servings

Amount Per Serving without eating the fruit
Servings Per Recipe: 8
Amount Per Serving
Calories: 107.8
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 17.8 mg
Total Carbs: 5.7 g
Dietary Fiber: 0.0 g
Protein: 0.2 g

Skinny Pear and Gorgonzola Pizza with Gorgonzola Ranch Salad

3 Oct

 

This is my healthy version of California Pizza Kitchen Pear and Gorgonzola Pizza.

I came up with this recipe because I love California Pizza Kitchen Pear and Gorgonzola Pizza with Gorgonzola Ranch Salad and I just had to come up with a healthier version. Enjoy!

Pizza

Whole Wheat Pizza Dough from Trader Joes
1 small Sweet Onion, sliced into thin rings
1 small Pear, cored and thinly sliced
3/4 cup low-fat Mozzarella Cheese, shredded
1/4 cup Gorgonzola, crumbled
1/4 cup Hazelnuts, chopped
1 tbsp olive oil


Preheat oven to 450 degrees. Sprinkle a little bit of cornmeal on a baking sheet or use parchment paper.

Shape pizza dough on baking sheet. Let rest.

In a pan heat 1 tbsp of olive oil of high heat. Lower heat to medium and add sliced onions to pan. Turning the onions frequently. Cook until onions have caramelized.

Remove Onions from pan and set aside.

In a small bowl add sliced pears and 1 tbsp of Agave Syrup. Coat pears with Syrup. Transfer Pears to pan you used for the onions. On medium heat cook pears until pears appear soft.

Remove pears and set aside

Top dough with mozzarella cheese. Arrange caramelized onions and pear slices on top of cheese, then top with pieces of Gorgonzola cheese and hazelnuts.

Bake at 450 degrees for 8 to 10 minutes.

Salad 

4 cups Spring Mixed Lettuce
2 tbsp. Gorgonzola Ranch Dressing (recipe below)

Gorgonzola Ranch Dressing

1/2 cup non-fat Plain Yogurt
2 tbsp low-fat Buttermilk
1/2 tbsp White Wine Vinegar
1/2 tsp Agave Syrup
1 tbsp dried Parsley
1/4 tbsp Tarragon
1/4 tbsp Oregano
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1/2 tbsp Pepper
1/2 tbsp Salt
1/4 cup Gorgonzola, crumbled

Mix all together. Store in the refrigerator.

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