Chicken with Bacon, Tomato and Thyme
Number of Servings: 2
- 4 slices bacon, cooked
2 chicken breasts, boneless, skinless
1 tbsp olive oil
1 clove garlic, minced
1 tbsp chopped red onion
2-1/4 inch sliced tomato
Remove and reserve.
Working on a sheet pan, coat the chicken breast with olive oil and garlic.
Sprinkle lightly with salt and pepper.
Next, wrap 2 pieces of bacon strips criss cross around each piece of chicken forming an “X’ pattern in the center. Sprinkle with the diced onion and place a thick slice of tomato and a couple sprigs of fresh thyme in the center of each breast, tucked under the bacon.
Bake until chicken is completely cooked and reaches an internal temperature of 165*F, about 30 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user GRANNY2
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 216.8
- Total Fat: 13.9 g
- Cholesterol: 51.9 mg
- Sodium: 249.5 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 20.5 g
DIY Mini Food. Cool post from The Unconfidential Cook here on “Emma’s Tiny Treats”. Donuts are cheerios dipped in various things and the mini cakes are oreos with frosting and decoration. More mini food creations at the link above!
Poached Ginger Chicken
- 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
- Kosher salt
- 1 2-inch piece ginger, peeled
- 1 large shallot
- 4 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon sugar
- 1 English cucumber, halved lengthwise, seeded and thinly sliced
- 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
- 1 teaspoon Asian chili sauce (such as sambal oelek)
- 1 bunch watercress, trimmed
- Juice of 1 lime
Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g
Photograph by Antonis Achilleos
Steamed Vegetables With Roasted Chickpeas
Total Time: 50 minPrep20 minCook30 min
- 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
- 1/2 head cauliflower, sliced into florets
- 1 2-inch piece ginger, peeled and thinly sliced
- Kosher salt
- 4 cups snow peas (about 8 ounces)
- 1/2 teaspoon coriander seeds, crushed
- 2 tablespoons toasted sesame oil
- 1 15-ounce can chickpeas, drained and rinsed
- 3 tablespoons unsalted butter
- 4 scallions, thinly sliced
- Freshly ground pepper
- Cooked brown rice, for serving (optional)
- 1/4 cup thinly sliced fresh mint
- Toasted sesame seeds, for garnish
Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.
Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.
Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
- Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);
- Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g
Photograph by Antonis Achilleos
Vegetable Meatloaf with Balsamic Glaze
Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 pounds ground turkey (90 percent lean)
- 1 cup panko (coarse Japanese breadcrumbs)
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
Photograph by Con Poulos
Chicken Zucchini Alredo
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
Photograph by Stephanie Foley
- Cooking spray
- 2 cups (4 ounces) fresh broccoli florets
- 1/2 cup (2 ounces) grated Gruyere cheese
- 1 clove garlic, finely chopped
- 4 (6 to 8-ounce) boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup low-fat evaporated milk
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry sherry
- 1 1/2 teaspoon cornstarch
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
Nutritional analysis per serving
Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg
Roasted Winter Vegetables
- Calories: 145.1
- Fat: 3.8g
- Carbohydrates: 26.9g
- Protein: 2.7g
1 bag “Golden Nugget” or other fingerling (tiny) potatoes (you can substitute “new potatoes” or the tiny red potatoes - as long as they’re small)
1 bag pearl onions
1 sweet potato
1 butternut squash
1 bag parsnips (giant white carrots)
optional: 1 small box brussels sprouts, if you’re not a supertaster who hates them
Prep: scrub potatoes, remove outer layer onions, peel and cube squash, peel and cube sweet potato, peel and slice parsnip.
Oven temp: 350 to 375 F
Cooking time: 1 hour (60 minutes)
Scrub the potatoes, but you don’t have to peel them. Peel the outer layer off the onions. Peel the sweet potato and cut it into 1” cubes. Peel the butternut squash and cut it into 1” cubes. Scrub and peel the parsnips, cutting off the tops, and cut them into 2” long segments at the thin end, 1” long segments at the thick end. Remove any wilted leaves from the brussels sprouts.
Place all the veggies in a large baking dish or casserole dish. Bloop a few tablespoons of olive oil over them, and toss till everything has a very slight touch of olive oil on it. Now strip the leaves from 4-5 branches of rosemary, and from 4-5 branches of thyme, and sprinkle them over the veggies. Toss the veggies again, so that the herbs are distributed throughout. Roast, uncovered, in a 350Â° to 375Â° F oven for about one hour, or until a fork stuck in a potato or cube of sweet potato goes in easily. Serve hot. This makes a lot - 8 people or so’s worth - so if there are leftovers, they taste just fine rewarmed the next day.
The even easier version of this recipe:
Instead of all those kinds of veggies, just get one bag of the Golden Nugget potatoes and one bag of some other kind of tiny potatoes - “new potatoes” or “fingerlings” or anything else where each potato is only golf-ball size. Do the same bit with the olive oil and the herbs. But you don’t have to do all that peeling and cutting. Same baking instructions.
Serves a lot of people - nutrition information is given for 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUNRAB.
Green Beans and Pan Roasted Red Onions
- Calories: 39.7
- Fat: 1.2g
- Carbohydrates: 6.5g
- Protein: 1.5g
5 cups water
1 pound green beans, trimmed
1 tablespoon olive oil
3 red onions, each cut into 8 wedges
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onions; sautÃ© 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes
NOTE: Beans may be cut into small pieces, if desired.
Serving size: 1/2 cup Yield: 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user 60SIXTY.
Photo: Becky Luigart-Stayner
If you click the photo, it will take you to the original recipe by BLUESUNSHINEFL on sparkpeople. Im bound and determined to make this perfectly for Thanksiving this year. BOUND AND DETERMINED!
Rustic Pumpkin Cheesecake
- Calories: 322.6
- Fat: 14.0g
- Carbohydrates: 43.4g
- Protein: 8.4g
Bottom Crust =
20 Mini Oatmeal Cookies, crushed
Canola Oil Cooking Spray
2 cups (16 oz) Light Cream Cheese
1 cup (8 oz) Part Skim Ricotta Cheese
1 cup Milk Chocolate Chips
1 cup Honey
1 can Pumpkin Puree
1/4 cup and 2 tbsp Low Fat Buttermilk
4 Large Eggs
2 tbsp Cornstarch
2 tbsp Chocolate Syrup
1 tsp Allspice
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
Pinch of Orange Zest
1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.
2) Preheat saucepan on MEDIUM-LOW
3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn’t burn. When chocolate is melted, remove from heat. Allow to cool completely.
4) Preheat oven to 350 degrees
5) Spray nonstick cooking oil in a springform pan
6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.
7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.
8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.
9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture
10) Pour remaining cheesecake mixture into prepared springform pan
11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that’s okay.
12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don’t open door). Afterwards, there should be a jiggle in the middle of the cheesecake.
13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture.
14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.
— 7 WW points —
Number of Servings: 16
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
Monday, October 24, 2011
from scratch, mushroom, zuchini, red/green pepper & fat free whipped cream cheese egg crepe with an orange
approx 250 calories, 24 carbs
from scratch, chicken bacon cacciatore with fresh basil, mushrooms, plum tomatoes, garlic, white/yellow/purple onions, celery and fettuccini (before you go al BACON BAD on my ass, it was 1/4 of a strip that I chopped up into teeny tiny pieces for flavoring the tomato mixture ok?)
approx 375 calories, 58 carbs
granny smith apple, whole wheat waffles with fat free whippd cream cheese and 2 eggs, fried in a nonstick pan with no oil
approx 430 calories, 50 carbs
from scratch, chicken lo mein with mushrooms, asparagus, egg and cauliflower
approx 275 calories, 37 carbs
carrot, tomato, corn and cabbage israeli salad.
apple, tomato, grilled chicken, cucumber, onion salad with olive oil and pepper
my mid-day work snack
egg white, black forest ham, bell pepper, olive, onion wrap
avocado and tomato wraps
homemade bagels and strawberries
turkey sausage onion pepper egg wraps
sausage, basil, tomato tortellini
tomato, cilantro and cucumber israeli salad
chicken stir fry, made with everything fresh from the farmer’s market
my “fattening breakfast” Veggie cream cheese on an everything bagel with OJ
I could go on and on and on forever with these food pictures, cause I AM conscientous of how i EAT.
This is pretty much how I eat all the time. I cook it, I plate it, I think how beauiful it is, then I inhale it. If Im not cooking it myself, this IS the fast food we have around here. Halal food, Indonesian food, Vegan street vendors, lamb and rice, cold cut wraps, kosher meals… everything here that I want… is healthy.
Places like Taco Bell, Popeyes, Checkers, Wendy’s are all at least an hour away from me, so I have long forgotten them.
I exercise my ass off.
I dont even own a car.
I dont even buy monthly subway cards. I’m a 24/7 pedestrian.
I havent been able to run lately, between an effed up ankle from a tumble down the stairs right before vacation, to the fact that its still pitch black outside at 6:30 which is the latest I can leave for a run and still have time to take a ho-bath before dashing off for the carpool, and the Brooklyn Groper, who has been terrorizing women in my itty bitty neighborhood, 13 sexual assaults since March- everything fom boob grabbing to full on violent rape.
So I sat and I went on strike and kept my foot elevated and ate whatever I wanted, which just happened to be healthy, I walked a bit. Whatever. I was sure I gained 13 pounds over vacation. Especially since my boobs are giNORMOUS right now because my period should be here any second. I figured I gained about 6 pounds for period/boob weight and 13 pounds for eating and not moving.
Know how many pounds I gained? From doing ZERO exercise? From sitting on the couch all day, eating?
i LOST 3 pounds.
I bust my ass every week.
I eat clean as if my sexuality depended on it.
My body just isnt going to change.
so to that inner athlete inside of me, that skinny bitch that cant be satisfied… I have one little hand gesture to you and your refusal to budge the number on the scale.
My body wants to be this weight, I cant even gain the weight back if I try, Im cursed to be in the 170s for the rest of my fecking life.
I dont want to weigh 170.
I want to weigh like 145/150.
I dont want to be a size 9/10.
I want to be a size somewhere between 6 and 8.
I dont want to be able to cradl my boobs in my arms like a baby.
I don’t want a 28 inch waist.
I dont want a gut so huge that when I sit down, it pushes up on my boobs.
I dont want rolls of fat.
I dont want the muscles on my thighs to sway back anf forth on my bones when I walk.
I dont want to be a giant anymore.
I cant take it.
Its killing me. It hurts, Im tired.
I hate it.
I read the spark 4 times. I do EVERYTHING right.
I want to be SKINNY.
I want to be sooooooooooo skinny.
I want to be skinny enough to see my muscles underneath my skin.
I eat like a movie star.
Im as active as I can possibly be.
I eat like 10-15 freggies a DAY.
I drink at LEAST a gallon of water.
I stretch like Im gumby.
I challenge myself.
FOR A FULL YEAR NOTHING HAS CHANGED.
FFS WTF ELSE DO YOU WANT FROM ME.