My First Post!

Heidi....what a great idea to share recipes!

So lately I have really been into eating healthy...so all the recipes I post will be really nutritious and full of wholesome goodness...not to mention yummy!

Sorry I don't have any pictures. :(

Chipotle Orange Glazed Pork Chops

Ingredients

2 tablespoons pure maple syrup (make sure it is pure so you don't have all the added sugars, or you could probably try honey, I think it will try it with honey next)

2 tablespoons orange juice concentrate

1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo (this is a pepper that comes in a can...I think it is in the mexican food isle at the grocery store. The sauce that the peppers come in is called abodo sauce, so you just use 1/2 teas of the sauce from the can.)

4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)

1/2 teaspoons salt

Directions

In a small bowl combine the maple syrup, orange juice concentrate and chipotle.

Preheat grill pan. Sprinkle both sides of the chops with salt. Place on grill pan. Cook 3 to 4 minutes per side over medium-high heat, add the glaze to both sides of the chops when there is about 1-2 minutes remaining on the chops.

Serve with a baked potato and your favorite veggie! :)

Prep Time: 10 mins

Cook Time: 7 mins

Serves: 4 servings

Chicken-Zucchini Alfredo

Chicken-Zucchini Alfredo

***White sauces are never really healthy, but this one is one of the best I have seen, and it is tasty too

Ingredients

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 (I just used the frozen, already cooked grilled chicken breast strips from Costco cause it is WAY easy, you just heat them up in the oven and there is nothing added to them...I ALWAYS have them in my freezer cause they are great for salads, sandwiches, pastas, or anything)

Freshly ground pepper

12 ounces whole wheat fettuccine

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 ( just used a little dried)

Directions

Bring a large pot of 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. (Or just throw your frozen strips in the oven and move on to the next thing)

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.

Prep Time: 19 mins

Cook Time: 11 mins

Serves: 4 servings

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

Breakfast Cookies

Breakfast Cookies

***Cayden loved these cookies...the idea of cookies for breakfast is great for kids, and these are way nutritional so as a mom I love to watch him devour them! And I like to eat them too! :)

Ingredients

3/4 cup whole-wheat pastry flour (you can get this at Sunflower Market)

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons unsalted butter (I use 2 Tbs Extra-Virgin Cold Pressed Coconut Oil, can be found at Good Earth, and they probably have it at Sunflower too)

1/4 cup canola oil (I used 1/4 cup applesauce)

1/4 cup dark brown sugar

3 tablespoons granulated sugar (I used 3 Tbs Date Sugar, can be found at Good Earth, and they probably have it at Sunflower too)

1 egg

1/4 cup (1 small jar) strained carrot baby food

1 teaspoon vanilla extract

1/2 cup rolled oats

1/2 cup bran cereal flakes

1/3 cup raisins

1/3 cup walnut pieces, chopped

Directions

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Prep Time: 20 mins

Cook Time: 12 mins

Serves: 12 cookies, serving size 1 cookie

Beef and Bulgur-Stuffed Zucchini

Beef and Bulgur-Stuffed Zucchini

**This one sounds weird, but it was actually really good. Trent LOVED it!

Ingredients

6 medium zucchini

1 tablespoon olive oil

1 small chopped onion

1 tablespoon minced garlic

1/2 pound lean ground beef (I use the leanest-96/4, or you can use ground turkey too)

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon red pepper flakes

1 (14.5 ounce) can no-salt-added (or low-sodium) diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice)

1 cup cooked (1/3 cup uncooked) bulgur (which is a highly nutritious whole grain used in lots of Mediterranean cuisine-I bought it at Sunflower Market)

3 tablespoons dried currants (which I found out are raisins)

3 tablespoons pine nuts

1/2 teaspoons parsley flakes

1/2 cup low-sodium tomato sauce

1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F.

Cut each zucchini in half lengthwise. Using a melon baller or spoon, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides, making little boats. Discard zucchini flesh. Reserve zucchini boats.

Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more. Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add the cooked bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes. Remove from heat and stir in pine nuts and parsley. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.

Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Uncover and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce.

1 serving is 2 zucchini halves and 3 tablespoons tomato sauce.

Prep Time: 30 mins

Cook Time: 40 mins

Serves: 6 servings

Per Serving: Calories 200; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 2 g) ; Protein 13 g; Carb 23 g; Fiber 5.5 g; Cholesterol 20 mg; Sodium 270 mg

{Manicotti}

Posted by: Heidi

This recipe comes for the same cookbook that I get a lot of my recipes from. It's the Duke Family one that I love so much. :) It takes a few more unusual ingredients, so you probably won't have them laying around the house to toss together, but it's quick if you plan a little ahead. This is one of family favorites! Again, this freezes amazingly well, and is great to make a double batch and freeze the other half for a later meal. I'm all for saving time and energy!

12 manicotti shells
3 cups spaghetti sauce

1 1/2 c shredded mozzarella cheese
1 15oz ricotta cheese
1 egg + 1 egg white
1/4 c parmesan
2 T parsley
3/4 t. Italian seasoning
1/4 t. garlic powder
1/4 t. salt and 1/4 t. pepper

Add and stir all of the ingredients together except for the manicotti shells and spaghetti sauce. Squeeze mixture into hard manicotti shells with knife. Place in greased 9x12 pan.


Pour spaghetti sauce over top and sprinkle with 1/2 cup mozzarella cheese and 2 T Parmesan. Cover and bake at 350 for 40 min


So, so, so, yummy even though the picture isn't all that great. Enjoy!

Orange Bars

My sister in law shared this recipe with me and I had so much making it. This one is a definite crowd pleaser!!

Simple yet delicious.

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
zest from 1 orange

(You'll need the zest from 2 oranges. One for the batter and one for the frosting)

1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Whisk together flour, granulated sugar, and salt in a bowl. In another bowl beat with a mixer butter, eggs, orange extract and orange zest after combined beat in flour mixer until well blended.Pour batter into prepared pan and bake for 30 minutes, or until light golden brown (mine was done at 25 min) and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

ORANGE CREAM CHEESE FROSTING:

1 (8-ounce) package cream cheese, softened (low fat is fine)
4 tablespoons softened unsalted butter
3 cups powdered sugar (or to taste can add up to 3/4 cup more)
2 tablespoons orange zest
2 tablespoons real orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. When the brownies are completely cooled spread frosting over bars.

Enjoy!!

{Poppy Seed Chicken}

Posted by Heidi

OK this one's tricky, but I think I either got this from my Sister-in-law Andrea who made this for a Low FHE, OR this came into the Low's home by means of a cookbook that I just love called the Duke Family Cookbook. My Sister-in-law Cami's mom collected all kinds of recipes and made a calendar cookbook with a new recipe for every day. I LOVE it and use it at least once a week. So here's the recipe!!!

6 chicken breasts
2 cans cream of chicken
16oz sour cream
1 cube melted butter
2 stacks Ritz crackers (crushed)
1-2 t poppy seeds (optional believe it or not. Leaving them out helps avoid poppy seeds in your teeth later, and I couldn't tell you what it does to the taste...you'll have to make it with and without and let us know)

Layer chicken on bottom of 9x13 pan. Mix soup, sour cream, and poppy seeds and poor over chicken.

Melt butter and mix with crumbs. Spread on top. Bake at 375 for 30 min and it's done! Super simple!!!
In my case, i'm making these to freeze for post pregnancy dinners that I know I'm not going to be in the mood to make later, so I made this in two 8x8 pans and stuck them in the freezer. Sorry there isn't a finished pic because of that. I left off the crumbs and taped them on top to keep them from getting moist in the freezer. Trust me though, it looks and smells amazing when it's all done!

WARNING: Most of the next month worth of posts will be casseroles that are easy to freeze for the same purpose as this one.