All posts tagged: Healthy Eats

Saint Patrick’s Day Skinny Shepherd’s Pie

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Happy Saint Patrick’s Day!  Sorry I haven’t posted in a few days.  NewsforChews is in the midst of a revamp (as you can tell!) and I was focused on running my first marathon!!  My legs are screaming at me, but and I finished in 4:27:19, and with that behind me, it is back to posts!  Today I am bringing you a healthy Saint Patrick’s Day recipe…a Skinny Shepherd’s Pie.  The skinny is reference to the mashed cauliflower instead of the mashed potatoes that top the Shepherd’s Pie.  Follow the recipe below for a festive Saint Patrick’s Day recipe! Mashed Cauliflower Topping: 1 16-ounce bag frozen cauliflower 1 1/2 tablespoons butter, melted 1 0.75-ounce wedge of Laughing Cow Cheese (any flavor) salt & pepper to taste 3 tablespoons shredded Parmesan cheese Cook cauliflower according to package directions, then drain Using immersion blender or food processor, blend cauliflower until smooth Add butter and laughing cow, blend Stir in seasonings and Parmesan cheese Set aside Filling: 1 pound ground turkey breast, beef, or bison (or a combination) 1/2 onion, chopped …

Quinoa Parmesan Crusted Chicken and Kale Chips

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If today is the first time you are visiting the blog this week, this week’s posts are 5 recipes made from 9 ingredients.  Each of the 9 ingredients are used at least twice (at least the chicken).  These ingredients are the ones I find the most in my refrigerator and I wanted to only have to prep one day on the weekend, which in turn would only make my prep time during the wee 2-15 minutes. Here are the nine ingredients and measurements for the 5 recipes this week: 1 Large Sweet potato 3 Cups Uncooked Quinoa (we will be making it two ways!) 1 Bunch of Dinosaur Kale 1 1/4 Cup Greek Yogurt 6 TBSP Parmesan Cheese 2 Chicken Breasts 1 Package Raspberries 1 1/2 Cup Milk 1/2 Cup Peanut Butter   Today’s recipe is quinoa and Parmesan crusted chicken with kale chips! 3/4 Cup Toasted Quinoa 4 TBSP Parmesan Cheese Chicken breasts, cut in half and at room temperature 1 TBSP Mustard Remainder of Kale (should be 1/2 Bunch) Olive Oil Spray Olive Oil Salt, Pepper, Garlic …

Meatless Monday: Brussels Sprout Ginger Slaw

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Today’s recipe was first served as a side dish at my family’s dinner party over the holiday season.  It was a festive dish with the red and green color, but light, refreshing, and healthy for the holiday season.  I have made it numerous times since the holidays, thus becoming a staple slaw or salad in my kitchen.  You can serve as a side dish, or top with grilled shrimp, chicken, or white fish.  I hope you enjoy this recipe as much as I do! 1/2 Cup plus 2 TBSP Nonfat Plain Greek Yogurt 1/2 Cup EVOO 3 TBSP Raw Unfiltered Apple Cider Vinegar 1 TBSP Honey 2 TBSP Very Finely Grated Peeled Fresh Ginger 1/2 Pound Brussels Sprouts, Finely Shredded 1 Head Radicchio, chopped Seeds of 1 Pomegranate Salt and Pepper (2 pinches of each) In a small bowl, whisk the yogurt with olive oil, vinegar, ginger, honey salt, and pepper In a large bowl, combine brussels sprouts and chopped radicchio Pour dressing on veggies and toss to coat Season with salt and pepper Let sit …

Meatless Monday-Taco Quinoa

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Did everyone stuff themselves yesterday while watching the blowout of a Superbowl?  Well, today’s Meatless Monday will help your body get back into balance.  It is a healthy Meatless Monday recipe with veggies, and lots of flavors.  It is my Taco Quinoa recipe!  Follow the instructions below and enjoy a healthy meal today! 1 Cup Uncooked Quinoa 1 Taco Packet 1/4 Onion 3/4 Cup Green Beans 1/2 Cup Corn 1/2 Cup Tomatoes, diced 1/2 Cup Pepper, diced 1/2 Cup Shelled Edamame (not pictured below) Lettuce Cups (or tortillas if you prefer) Avocado, Black Beans, and Olives for topping Over a medium-high skillet on stove, add quinoa to toast for approximately 2 minutes Add water (according to package) Once water is boiling, stir in taco packet Once water is cooked off, add any frozen veggies you are using Once the veggies are almost cooked through, add the rest of your veggies Once veggies are cooked through, spoon mixture into lettuce cups or onto tortilla Top with avocado, black beans, and olives, or other toppings of choice My …

Meatless Monday-Veggie Burgers

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Happy 2014 and I hope everyone had an enjoyable and safe holiday season!  Are we all stuffed, full of sugar, and ready to cleanse and eat healthy?!  I know I am.  Today’s recipe is a great and healthy start to the New Year!  Follow the recipe below for an amazing veggie burger! 1/2 Cup Uncooked Quinoa 1/2 Cup Uncooked Lentils 1 Cup Cooked White Beans 1 Stalk of Celery 2 Cups of Mushrooms 1/4 Onion 1 Cup Diced Sweet Potato 1 Cup Broccoli 1 Small Whole Carrot 1 Cup Diced Pepper 3 Stalks Kale 1 Large Garlic Clove 2 TBSP Crushed Walnuts 2 TBSP Ground Flax Seeds 2 TBSP Oats 2 TBSP Apple Cider 1 TSP Rosemary 1 TSP Thyme 1 TSP Cayenne Pepper 1/4 TSP Nutmeg Salt and pepper to taste EVOO Dice the onion and celery Mince the garlic Add a few tablespoons of EVOO to a large skillet Once the skillet is hot, add onion, celery, and garlic While this mixture is cooking, drain white beans and start cooking quinoa and lentils …

Pumpkin Ravioli Two Ways!

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When fall hits, I always have a can or two of pumpkin puree in my pantry, and am always looking for new recipes to try.  When my coworker posted images and told me about the pumpkin ravioli she and her roommate made, I knew that this was my next pumpkin recipe to try!  Follow the instructions below for TWO festive pumpkin ravioli recipe! Ingredients for Ravioli Filling: 1 tablespoon butter 1 shallot, diced 2 cups pumpkin puree 1 cup cottage cheese 1/4 teaspoon dried sage 1/4 cup crushed Pecan nuts Nutmeg Pinch of cayenne and salt Parmesan Cheese (for garnish)   Ingredients for Fresh Pasta: 2 cups all purpose or cake flour 1 teaspoon salt 2 eggs 1 tablespoon olive oil Flour (to prevent sticking)   Ingredients for Brown Butter Sage Sauce: 5 tablespoons unsalted butter 1/4 cup chicken stock Fresh Sage Leaves (about 1/4 cup) Salt and Pepper to taste   To make the filling: Sweat diced shallot in butter Turn the pan’s heat to low, and add the rest of the ingredient, except …

Protein Pancake

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I have been searching for awhile for a protein pancake recipe that doesn’t make a pancake that is too dry.  I finally made up my own recipe that I can’t wait to make again!  Follow the directions below for a hearty, healthy, and delicious protein pancake that rivals any traditional pancake! 1 TBSP Protein 1 TBSP Pumpkin Puree 3 Egg Whites Banana (or fruit of choice) Add 1/2 banana and the pumpkin puree to a bowl Mash the banana and pumpkin pure together until smooth Add egg whites and protein powder to mixture Whisk until batter is smooth Spray a saute pan with olive oil spray Bring to medium-high heat and pour batter 1/4 batter into the pan Cook until pancakes are heated and golden brown on both sides Spray the pan, pour another 1/4 of the batter, and cook Repeat until all batter has been cooked Plate and top the protein pancakes with the fruit of your choice Does anyone else have a great protein pancake recipe?  Leave it in the comments below or …

Meatless Monday-Greek Salad Wrap with Karoun Dairy Feta Cheese

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After a bit of time off, I am finally back with a tasty Greek Salad Wrap recipe.  Instead of using a carb wrap, I used Dinosaur Kale.  Follow the directions bellow for a delicious and healthy Meatless Monday recipe! 1/4 Onion 1/4 Pepper 1/4 Cucumber 1/4 Cup Tomatoes Dinosaur Kale Handful of Kalamata Olives Feta Cheese-I used Karoun Dairies Feta Cheese Sundried Tomatoes and Feta Cheese with Kalamata Olives Baby Spinach (Optional) Julienne the first four vegetables Slice olives in half Place julienned veggies and olives in kale Top with crumbled feta cheese and roll kale I cut enough veggies for 2 Kale wraps, so place leftover veggies and, olives, and cheese in 2nd kale leaf As you can see, I wrapped the kale in two directions.  The easiest is to wrap with the darker side out.  The “stuffings” sit better inside the wrap, since it forms a little pocket. I want to say a huge thank you to Karoun Dairies who sent me an incredibly generous care package filled with Greek Honey Yogurt, Non …

Pulled Pork Sliders on Tomato Buns!

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One of my favorite foods to eat is pulled pork, but for some reason I have not made it in a long time.  I was going to have guests over, so I thought it would be a great opportunity to throw it into the crock pot and have for dinner, but after I started to cook, we decided to go out for dinner at Susan Feniger’s STREET.  I didn’t mind because I got a whole crock pot full of pulled pork to myself and I got to try a restaurant which I had been wanting to try for quite some time!  Follow my recipe below for my delicious pulled pork and pulled pork sliders on tomato buns! 2 tablespoons barbecue seasoning, divided 1 1/2 teaspoons salt, divided 1 (5-6 lb.) bone in pork loin center rib roast [or two 3 lb boneless roasts) 1 (15 oz) can diced tomatoes (with or without spices) 1/3 cup cider vinegar 1/4 cup tomato sauce (or 1 TBSP tomato paste) 1 tablespoon Worcestershire sauce 1/4 cup brown sugar 2 …

Saint Patrick’s Day-Part 3

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Today I am going to start you off with a recipe on the lighter side of things with a winter green salad.  I was inspired by The Chalkboard Magazine‘s Winter Greens and Walnut Salad, so I made a version of it.  Read below for both The Chalkboard Magazine and my version of a winter kale salad! The Chalkboard Magazine‘s Winter Greens and Walnut Salad: Salad Ingredients: 1 large head kale, stalks removed and thinly sliced 1 ⁄2 head Swiss chard, stalks removed and thinly sliced 1–2 tablespoons olive oil or walnut oil 1 tablespoon apple cider vinegar 1 lemon, juiced Pinch of salt 1 apple (preferably gala), cored and chopped or shaved on mandolin 1 cup Inca berries or golden raisins, chopped Massage kale and Swiss chard with olive oil, vinegar, lemon juice and salt to break down the fibers Once the salad is wilted, toss in apple and Inca berries Seasoned Walnut Ingredients: 1 ⁄2 cup walnuts, coarsely chopped 2 tablespoons fresh thyme 1 ⁄2 tablespoon olive oil or walnut oil 1 ⁄4 teaspoon …