Tag: Vegetables

Recipes

Roasting Pumpkin Seeds

Nicole

One of my favorite things about carving a pumpkin is roasting the seeds. I love pumpkin seeds. They are nutritious and delicious. I love the nutty flavor! Heck you already paid for the fun of the pumpkin why not get free snacks out of the deal?

  1. I normally start the seed drying process by first washing the seeds well in cool water. Get all of the pumpkin membrane off your seeds. 
  2. It’s important that the seeds are thoroughly dry before you cook then. The dryer they are the crispier they will be.
  3. Line a jellyroll pan with paper towels, and then I spray the paper towels down with Pam or some other kind of spray oil. This will insure they will not stick to the paper towel.  After a few days of allowing them to dry it’s time to bake them. Please note that the drying process will vary based on your climate. It took ours two days. 
  4. After they are dry line a jelly roll pan with tin foil for easy clean up.
  5. Place the pumpkin seeds on the foil. Add one teaspoon of oil (pecan, or vegetable) to the pan. I don’t really recommend olive oil because it will flavor the seeds, but if that’s what you like go for it.
  6. Next you will need to toss the seeds in the oil, and then spread them out. The more evenly spread out they are the better they will crisp up.
  7. Next you can sprinkle salt on them, spices, or anything else that makes you happy. I prefer just salt, but I know other people who will add garlic powder, curry, or even a little cinnamon sugar.
  8. Heat your oven to 325 degrees. The low temperature will insure that they are roasted slowly. You will cook them for around 20 minutes, but it’s important to check them about every five minutes, and stir them each time you check them for an even roasting.
  9. As they are cooking you will start heading popping sounds those are your seeds springing up from the pan, but no worries they don’t jump too high.
  10. Don’t forget to check your seeds about every five minutes to insure they don’t burn. The thickness of the seeds will determine how quickly they will cook, and you don’t want burnt seeds.
  11. Let the holiday season begin!!

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Recipes

Chopped Greek Salad with Chicken (343 Calories)

Nicole

I liked the salad but I was not a fan of the dressing. If you are a huge fan of red wine vinegar then you will love the dressing. It was a little too overwhelming for me. Next time I make this I will just make the salad and use some bottled vinaigrette. Over all the salad is excellent and it’s low in calories you get 3 cups for 343 calories! 
Ingredients:
  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives
  • 1/2 cup crumbled feta cheese

Directions:
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Calories Calculated on www.myfitnesspal.com

Original Recipe

Recipes

Berry Blasted Chicken Salad (Low Calorie Options)

Nicole


Kevin and I were in the mood for a light meal after a very hot day last week. I racked my brain for something I thought we would both like and was light and healthy at the same time. I decided to recreate a salad I recently had when we were out for lunch one day. I could have just gone and bought one, but I didn’t want to leave the house to do so. I made a few changes to the cheese and salad dressing to bring the calorie count down, and the salad turned out great! We both really enjoyed it.

Serving: 1
Calories: 259
Carbs: 19
Fat: 8
Protein: 13

Ingredients:
  • ¼ cup sliced fresh strawberries
  • ¼ cup fresh blueberries
  • 2 oz. canned chicken 98% fat free
  • 2 cups organic greens
  • 2Tbs wish bone light raspberry walnut vinaigrette dressing
  • ½ oz. mozzarella part skim milk cheese
  • 1Tbs natural raw sliced almonds

Directions:

  1. Place your greens on a plate then layer on top, chicken, cheese, fruit, sliced almonds, then your dressing. 
  2. I personally like to put everything in a large bowl and mix everything up. This helps to spread the dressing throughout the salad. 
  3. Originally I didn’t think this would be enough dressing, but after a good tossing it was perfect! 

Calories Calculated on www.myfitnesspal.com

Recipes

Neely’s Spicy Sweet Potato Fries (Chips)

Nicole
One of my favorite cooking shows is Down Home with the Neely’s! I love this husband and wife dynamic duo! They have such amazing chemistry in the kitchen that I find watching their cooking show both educational and entertaining. I saw the Neely’s making spicy sweet potato chips that I later turned into fries and knew I had the try them because I love sweet potato fries and I love spicy. As always they delivered with an amazing recipe that I am in love with. The sweetness of the sweet potatoes paired with the spiciness of just the right spice combination makes these fries a sweet and spicy delight! The only thing I changed from the original recipe was changing them from chips to fries.

Ingredients:

  • Peanut oil, for frying
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 3 large sweet potatoes, well scrubbed

Directions:

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, and black pepper.
Using a mandoline or a sharp knife, thinly slice the sweet potatoes into 1/8-inch thick rounds. Add the sliced sweet potatoes to the hot oil and fry, in batches, until crisp and golden brown, about 3 minutes. Remove to a paper towel lined sheet tray and immediately sprinkle with the seasoning mixture. Transfer to a serving bowl and serve.

Original Recipe

Recipes

Simmered Cabbage

Nicole
Despite what you may be thinking I am not going cabbage crazy we just seemed to have a lot left over after New Year’s so I have been trying to find things to do with cabbage. I hate to waste things. This recipe is really good. The original recipe suggested adding sherry to it, but I found the sherry to make the recipe too strong. Sticking with only chicken broth is a much better option. 

Ingredients:

Directions:

  1.  Heat oil and butter in large heavy and wide saucepan or sauté pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
  2.  Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
  3.  Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  4. Taste and adjust seasoning, serve hot.