Mozzarella, Avocado, & Cherry Tomato Salad

I found this recipe on Pinterest, which took me to Ashley's Cooking Adventures. I followed this recipe pretty much to the letter except I guessed on the tomatoes since I bought this huge 2lb container at Sam's Club. It was so delicious and fresh tasting and I would DEFINITELY re-make it!

Mozzarella, Avocado, and Cherry Tomato Salad

Makes approx 3 servings

1 ripe avocado

2 cups cherry tomatoes; cut in half

4 oz fresh mozzarella; cut into bite sized pieces

2 Tbsp fresh basil (I have a jar of it so I used like 1/2 tsp)

2 Tbsp fresh parsley (I used dried, it still tasted AWESOME! I used 1 Tbsp)

1/4 cup olive oil

1/4 cup fresh lemon juice

salt and pepper to taste

Cut all of the tomatoes in half as well as the mozzarella. Place in bowl with the basil and parsley. In separate bowl, mix lemon juice, olive oil, salt, and pepper and then pour over tomato mix. Refrigerate for 1 hour. When about to serve, add cut up avocado.

Enjoy!!!

-Jules

Healthy Egg Cups

I found a recipe similar to this on Pinterest, only it uses who eggs, regular bread, real bacon, etc....Yeah I know, the good stuff. If you want to sub for the good stuff, go for it...it just has a TON more calories. Hubby loves these things but we both agreed we like my healthier version better.

Healthy Egg Cups
Makes 3 Servings
6 slices whole wheat bread; cut into round by a glass or biscuit cutter
6 slices slightly cooked turkey bacon (you want to cook it until floppy)
1 cup egg substitute
1/4 cup cheddar cheese
1 tsp onion powder
salt and pepper to taste
Cooking Spray

Pre-heat oven to 400 degrees.

Spray a cupcake pan with cooking spray. Take a piece of bacon and wrap it around the circumference of the bread round, then place into cupcake pan. Once all 6 are done, take the egg substitute in a bowl, add the cheese and seasonings and mix well. Evenly distribute the mix into the 6 cups. Bake for around 20 minutes or until bacon is at desired crispness.

I eat these for dinner all the time, and they don't taste too bad re-heated either....just put them in a hot oven for about 6 minutes.

Enjoy!!!
-Jules

Chicken Parmesan Pasta

Last night I was really in the mood for Chicken Parmesan (and the fact that I had tomatoes to use up before they went bad!!!), but I know that it isn't really good for you since it's fried and all that breading, etc...So I created this yummy dish. My hubby loved it (which is saying a lot when it comes to pasta!!!) and it even tasted good re-heated!

Chicken Parmesan Pasta
Makes 4 Servings
2 raw boneless, skinless chicken breasts
1 Tbsp of Italian Seasoning
salt and pepper
1 Tbsp garlic powder
1 cup of roasted tomato sauce or whatever low cal sauce you like
1/4 cup breadcrumbs
1 cup mozzarella cheese; shredded
4 cups whole wheat rotini or penne

Pre-heat the oven to 400 degrees.

  First, take the two chicken breasts (they can be frozen still if necessary) and put them in a pot. Cover them with water, the Italian seasoning, salt, pepper, and garlic powder; boil the crap out of them and then shred. Boil the pasta to your preference. When the pasta is drained and the chicken is shredded, combine them in a large bowl along with 1/2 cup of the mozzarella cheese and the sauce. When all of it is mixed well, put into a small casserole dish (I spray mine with cooking spray first). Once that is in there, put the rest of the cheese and then the breadcrumbs on top. Spray top lightly with cooking spray and cook for about 18 minutes.

Enjoy!!!
-Jules

Spicy B.L. "Fried"Chicken

I found this recipe on Pinterest and decided to make it. So yummy! It was delicious and definitely didn't taste like low fat food. The original recipe is a Biggest Loser recipe that I made my way.

Spicy B.L. "Fried" Chicken 
Makes 4 servings
8 boneless, skinless chicken breast tenders
1/2 quart lowfat buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tbsp cayenne pepper
1 1/2 cups whole wheat breadcrumbs (toasted; just put in oven for 30 mins on 350)
1/2 cup cornstarch
2 tsp paprika
2 Tbsp blackening seasoning
1 Tbsp black pepper
1 tsp cayenne pepper
4 Large egg whites; beaten to soft peaks
Pam cooking spray

Take out a large bowl with a lid and place tenders into it. Pour the buttermilk, garlic powder, onion powder, and the 1 Tbsp of cayenne on top of the chicken. Mix well and refrigerate for at least 6 hours. (It looks disgusting f.y.i.)

After the 6 hours, drain and blot the buttermilk from the chicken (I made hubby do it because I gagged HAHA).

Pre-heat your oven to 450 degrees. Cover a cookie sheet with tin foil and get out a wire rack. Mix your cornstarch, paprika, blackening seasoning, salt and pepper, and cayenne pepper together. Dip chicken in cornstarch mix first, then the egg whites, lastly the breadcrumbs. Lay the tenders on the rack on the foil lined sheet. Spray BOTH sides of tenders with Pam and bake for 12-15 minutes.

Enjoy!!!
-Jules

P.S. Original Bigger Loser recipe can be found here.

Penne Pasta with "Skinny" Vodka Sauce

I found a version of this recipe on skinnytaste.com....I just added a little bit more to it. Growing up Italian, I've had the real stuff quite a bit. This actually is really good and I think it tastes better than authentic, and a whole HELL of a lot less in calories. Made this on Valentine's Day for hubby and I and he liked it too!

Penne Pasta with "Skinny" Vodka Sauce
Makes 6 Servings;

12 oz whole wheat penne (cooked al dente)
2 tsp butter
7 cloves garlic; sliced thin
3 cloves (? is that what each piece is called?) shallots; minced
3 oz prosciutto; chopped into tiny pieces
1/2 tsp crushed red pepper flakes (you can use less, I just like the spice)
28 oz can crushed tomatoes
14 oz can diced tomatoes (I pulsed these through the food processor since I'm not a fan of chunks)
1/2 cup vodka (YAY!!! I <3 Vodka)
salt and pepper to taste
1/2 cup half & half
2 tsp chopped basil (I use the jarred stuff if you want to use fresh, chop 1/4 cup worth)
1 tbsp grated parmesan per serving

Boil your pasta to preference, I like it al dente. Be careful with wheat pasta, it tends to get mushy. In a large, deep skillet heat butter on low. Add garlic and shallots. Saute them for about 2-3 minutes. Be careful not to burn them. Add prosciutto and your red pepper flakes. Cook another 2 minutes. Add your tomatoes, vodka (all of it, don't sip off of it lol), and salt and pepper. Cook on low for 20 minutes covered. Stir occasionally. After the 20 minutes, add your basil and half & half; stir well and cook another 5-7 minutes. Toss pasta gently with sauce and serve with 1 tbsp parmesan on top.

Enjoy!!!
-Jules

Baked Season Fries

I love french fries, unfortunately, they don't love me so much with their fried goodness. I saw a few recipes online and while they were decent, they didn't taste as good as I wanted them to...so yep, I made my own up! I put up two different versions. Sometimes I like the flavor of rosemary and other times I want spicy!

Baked Season Fries #1
Makes 2 Servings
2 medium Yukon Gold potatoes
2 tsp olive oil
1 Tbsp dried rosemary
1 tsp dried thyme
1 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1 tsp kosher salt

Baked Season Fries #2
Makes 2 Servings; Serving Size: 1 potatoes worth; Calories per Serving: 147.6
2 medium Yukon Gold potatoes
2 tsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
1 tsp kosher salt

Pre-heat your oven to 400 degrees and put tin foil on a cookie sheet.

First, I wash and dry my potatoes. I leave the skin on. I cut them first in half, then slice them thinly, then chop those slices in half again. Basically, french fry size. Once all are cut up, put them in a large bowl along with all of the spices and the oil. Toss until well coated. Spread out on cookie sheet in single layer. Bake for 25 minutes, turning them halfway through.

Enjoy!!!
-Jules

"Skinny" Shrimp 'Po Boys'

Well, yesterday was Ash Wednesday so I had to eat fish for religious purposes. I was going to make a yummy salad with...shocker...avocados, but I ran out (this makes me sad). So, I was thinking about Fat Tuesday which in turn makes me think of Louisiana and yummy food down there. I had shrimp and some mixed greens and stuff in my fridge and decided to make up a "Po Boy". This is by no means authentic, I made it up to taste and it was delicious!!!!!

"Skinny" Shrimp 'Po Boys'

Makes 4 Servings

1 lb frozen shrimp

1/4 cup mixed greens

4 bollilo rolls; cut with a slit and lightly toasted

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp paprika

1 tsp black pepper

1 tsp cayenne pepper (I like the heat)

1 tsp cajun seasoning (I use Tony Chachere's)

1 Tbsp olive oil

1 Tbsp "Skinny" Remoulade sauce

First, I had my hubby peel and take the tails off of 1 lb of defrosted frozen shrimp (I make him peel them because I think it's gross lol). I buy the bags of medium uncooked shrimp from Aldi for like 4$. There are about 45 shrimp in the bag. Once they are rinsed clean, I put them in a large bowl with the olive oil, onion powder, garlic powder, paprika, cayenne, black pepper, and cajun seasoning. Toss them around to completely coat....Use your hands, it's easiest. Get a pan REALLY hot and then add the shrimp and cook them completely. It takes about 5-7 minutes. Once that is done, take about 10-12 shrimp and add them to your roll, add a tablespoon of the remoulade, then top with the greens. 

These were so yummy and so flavorful, I am definitely adding them to my repertoire. I served them with baked season fries. 

Enjoy!!!

-Jules

"Skinny" Remoulade

When I used to work in this restaurant, we used to serve 'Po Boy' sandwiches that had like NO flavor. I always thought that they needed some remoulade sauce. Well, I looked up a few recipes and kind of created my own version. It's a low-fat recipe...I'm sure it has a ton more calories if you use regular mayonnaise. I thought it was good like this though.

this isn't mine, I didn't take a picture, but it looked just like this

"Skinny" Remoulade

Makes 12 Servings

1/2 cup light mayonnaise (I use Hellman's)

1 Tbsp ketchup

1 Tbsp Dijon mustard

1 Tbsp prepared horseradish

1 green onion

1 Tbsp Worcestershire sauce

1 tsp Tabasco sauce 

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp paprika

1 Tbsp dried parsley

I just tossed all of this in the food processor and made sure the green onion was completely chopped up. Serve with crab cakes, shrimp, fish, etc.

Enjoy!!!

-Jules

Avocado Black Bean Salad

So yeah, I have this HUGE obsession with avocados and black beans. I could eat them every freaking day...just sayin'. So I tried this recipe from skinnytaste.com and fell in love. Again, I found stuff lacking, etc. I don't know what it is about certain recipes but I just can't adhere to them. Whatever, nobody complains about my food so here goes!

Avocado Black Bean Salad
Servings: 4  
1 medium cucumber; peeled and diced (If you don't peel, it has more calories f.y.i)
2 medium tomatoes; diced (I use the vine ripened ones for the best flavor)
2 medium avocados; diced
1 can black beans; drained and rinsed
2 Tbsp. red onion; diced
2 Tbsp. cilantro; chopped
4 Tbsp. lime juice (I use bottled, has less calories than fresh...who knew?!)
1/4 cup crumbled feta
salt and pepper to taste

Just combine, toss gently, and serve. Makes a great lunch or side dish with dinner.

Enjoy!!!
-Jules

Crab and Avocado Salad

  I have had a few requests from my friends regarding the new "Skinny" foods I have been making. I wish I could take ALL the credit for the ideas, but alas, I cannot. But, I do like to change up a few things according to my tastes...thats why I say it's my way on here.

  Anyhoo, This was absolutely delicious the first time I made it according to the website www.skinnytaste.com, but I figured I could make it better...without adding anything worth calories really...so here we go.

Crab and Avocado Salad:
Servings: 2 
1 medium avocado
1/2 cup imitation crab meat
2 Tbsp. red onion; diced
2 Tbsp. lime juice (I used bottled)
1 Tbsp. cilantro; roughly chopped
1 tsp olive oil
1/4 tsp. chipotle chili powder
salt and pepper to taste

   I start this off by chopping up the onion, cilantro, and crab meat. Put that in a bowl. Go ahead and add the lime juice, olive oil, salt and pepper, and the chili powder. Mix that up really well. Now you are going to cut up your avocado into bite size pieces and gently fold that into the mixture. Serve. For a cute way to serve it up, you can put it in the avocado shell. I like to just eat it in a bowl.

Enjoy!!!
-Jules

Buffalo Chicken Strips

Here is the recipe for the buffalo strips....so yummy, just sayin'

Buffalo Chicken Strips

serves 3-4

2 cups flour

1/2 tsp cayenne pepper

1 tsp each salt and pepper

2 eggs

1 1/4 lb chicken; cut into thin strips

vegetable oil for frying

3/4-1 cup of yummy buffalo sauce  or whatever kind you like 

   Scramble eggs very well. I usually pop them into the Magic Bullet and scramble them up really well. Dredge your chicken strips in the egg mix. Take the flour, salt, pepper, and cayenne and put them into a gallon bag. Shake it up really well. Shake off extra eggs from chicken then place in bag. Shake up really well. Cook strips in hot oil until cooked, usually about 8-12 minutes. Drain on paper towels. When all of chicken is cooked, put in a large bowl and toss in the buffalo sauce. 

Enjoy...they are so good!!!!

-Jules

Baked Buffalo Chicken Rolls

Pinterest feeds my addiction yet again.....shocker!!!! I found this recipe on there, yet I modified it again. I was kind of weary about it, but the hubby and I both really liked it. I've made it both fried and baked. The fried was nasty, too greasy. Definitely bake these.

Baked Buffalo Chicken Rolls 
makes 12 rolls
12 large egg-roll wrappers
1 1/4 cup cooked shredded chicken (I usually boil the chicken with salt, pepper, garlic and onion powder then I shred it up)
1/2-2/3 cup yummy buffalo wing sauce or whatever kind you like
1 cup crumbled blue cheese (optional...I like it, My hubby doesn't)
1 cup dry coleslaw mix

   Preheat oven to 400 degrees. Line a cookie sheet with tin foil and spray with cooking spray. While oven is heating, lay egg-roll wraps on a clean, dry surface. I always use a large cutting board for easier clean-up. Toss your shredded chicken in the buffalo sauce, just making it moist, not sopping wet. Place some chicken, coleslaw mix, and blue cheese on wrap. Roll like an egg-roll (good instruction page if you don't know how to roll one) and place side down on the cookie sheet. Spray tops with cooking spray and cook for 12-15 minutes. Serve with ranch dressing....enjoy.

-Jules

Yummy Buffalo Sauce

I have a major addiction to buffalo wing sauce, it's sick really. You know when anyone asks the question "What food can you not live without?"... well, mine are chicken wings. I'm such a freak haha. Well, I took a couple different recipes I saw and combined and changed stuff to support my tastes. Here is the final product (shown here with my chicken strips, and no worries, I will post the recipe for the strips too)

Yummy Buffalo Wing Sauce

makes about 1 1/2 cups

1 stick butter

1/4 tsp celery salt

1/2 tsp cayenne pepper

1/4 tsp smoked chili powder (I use Ancho Chili powder)

1/4 tsp salt

1/2 bottle hot sauce (I use whatever is on sale but I love the consistency of Frank's Thick Red Hot)

   I take a pot and melt the butter over low heat. I then add the seasonings. Whisk in the hot sauce until it's all combined thoroughly. Use while hot otherwise it separates. 

Enjoy!!!!

-Jules 

"Key-Lime" Truffle Bites

I love lime, sugar cookies, and white chocolate. I found a recipe that encompasses all of these but not enough yummy flavor. So...that means.....I created something yummier!!!! Warning: EXTREMELY ADDICTIVE!!!!!!!

Key-Lime Truffle Bites

makes about 24 truffles

1 bag of sugar cookie mix (and it's ingredients)

12 ounces cream cheese; room temperature

1 package white chocolate candy coating

zest of 1 large lemon and 2 limes

juice from 1 large lemons and 2 large limes

1 tsp vanilla extract

1 Tbsp Crisco

Colored Sugar:

1 cup sugar

3-5 drops of your favorite color food coloring

   Preheat your oven to 350 degrees. In mixer or a large bowl, combine all of the ingredients to the cookies along with the zest and juice of the lemon and limes. It should make a slightly wetter version of cookie dough. Grease a 9x9 baking dish very well then pour the mix into it. Bake this for about 30-40 minutes. Let cool (if you are like me....extremely impatient; allow to cool for about 10 minutes then pop in freezer for another 20 minutes). When it's cool, crumble into fine crumbs...I usually pop it into the food processor for a fine crumb. When it's all crumbly, add the cream cheese. 

   Line a baking sheet with wax paper. Roll the mix into small balls, should make around 24. Once into ball form, pop in the refrigerator for at least 1 hour. 

   Melt candy coating...I usually do this in the microwave. Start at 1 minute, mix, then another 30 seconds. If not completely melted, resume the 30 second intervals. When melted completely, add 1 Tbsp Crisco and the vanilla. Mix well. Dip your cookie balls into the chocolate and place on another baking sheet lined with wax paper. 

   Go ahead and make your colored sugar when you are done. Just mix the food coloring into the sugar with a fork. When done, take a dollop of chocolate on top of each truffle and sprinkle the sugar on top. This extra dollop helps the sugar stick. Refrigerate for at least 1 hour then enjoy!!!!

Remember, these are highly addictive!!!! I've made them for a few parties, and they were gone really fast!!!!

-Jules

P.S. I italicized "Key-Lime" for Shannon since she doesn't like the fact I called them key lime bites LOL

Homemade Ranch/Blue Cheese Dressing

Anyone I know really loves Ranch dressing. I do too, but I am picky about it. I can't stand buttermilk ranch at all or the store bought brands. It grosses me out. I enjoy the stuff you can get at restaurants. So, I looked around and found a couple of recipes, yet none of them had the right flavor or consistency. Here is my version....

Homemade Ranch/Blue Cheese Dressing
makes about 2 cups
2/3 cup mayo (I use Hellman's)
2/3 cup sour cream
1/4 cup milk (or if you like buttermilk ranch, use buttermilk instead)
1 Tbsp dried parsley
2 Tbsp dried dill
1 Tbsp garlic powder
1/2 Tbsp onion powder
1 tsp kosher salt
2 tsp black pepper
3 Tbsp blue cheese (if you want to make blue cheese dressing)

I just take all of the ingredients and pop it all into the blender. If you are making blue cheese dressing, mix all but blue cheese, then at last moment, toss that in and gently pulse. It stores really well for about 2 weeks. So yummy!!!!

-Jules

Easy Cashew Chicken

I have this massive love for Chinese food, yet there are very few places that I enjoy close to me, so...I went "PIN" happy on Pinterest and found a few recipes. Well, if you know me at all, you know that I NEVER follow a recipe to the letter after the first time I make it. I judge it,  then I add my own flair to it. Half the time the recipes have NO flavor or too much of something. So here is my version of Easy Cashew Chicken.

Easy Cashew Chicken
makes 3-4 servings
4 boneless, skinless chicken breasts; cut into bite-sized pieces
8 large cloves garlic; sliced (I like the bigger chunks of garlic, you can mince)
1 cup cashews; toasted (pop in the microwave for 50 seconds)
1 bell pepper; roughly chopped
3 -4 Tbsp Hoisin sauce
2 green onions; thinly sliced into rings
2 Tbsp wine vinegar (I used red wine vinegar since it's what I had)
2 Tbsp cornstarch
3/4 cup water
1 Swanson Chicken Flavor Boost Packet ( You can sub this and the water with 3/4 cup chicken stock, but I found the flavor lacking)
2 Tbsp olive oil
salt and pepper to taste

  If you have a wok, use it; otherwise, just get out a big skillet. Heat that over low-heat until hot. Now you will add the olive oil, the chopped up garlic, and the cashews. Cook that until the garlic starts to turn golden....make sure you do NOT burn the garlic, it makes it taste bitter. When the garlic is about brown, add your bell peppers. I cooked those for about 2 minutes.
  Now you are going to salt and pepper your cut up chicken. Go ahead and add that to the skillet and cook until it's no longer pink. While that's cooking, get your water and cornstarch (if you are using the stock instead, do this here) and mix it together really well. Add to chicken in pan. If you are going to use the flavor boost packet, add this now and stir well. Go ahead and add your vinegar and hoisin as well. Simmer for 10 minuter over low heat....Sauce will thicken as it goes.
  Just before serving it (I always do with steamed white rice), add your green onions. You want to do this right before so they don't lose color or their potent flavor.

Enjoy!!!

Ok, I'm gonna post

Hello everyone!!! Sorry that it has been awhile. I really have no excuses, just pure laziness. Well as of last Monday, I have decided on a life change. I need to lose some weight. I am going to post a backlog of recipes that I have first, then as I get caught up with those, I am going to start sharing some healthy, low-cal recipes. Trust me though, every one I have made so far has been amazing. If it is one thing I can do, it will be to eat good food, so why not make it healthy AND appetizing? Oh and if anyone cares...I did lose 6 lbs in the first week....just sayin'......

-Jules 

Forgive Me?!

I know I have been M.I.A. I guess the holidays do that to us. In order to appease my husbands impatience, I have decided to not include all of those pictures while I make the food. It takes me three times as long to cook dinner when I do it that way and he wasn't too happy LOL. So I will include pics of the final product and the step by step recipes....just minus the photos....I am gonna post some stuff tonight hopefully!!! Cooking is keeping my mind off the fact that my husband and I both are attempting to quit smoking (cold-turkey mind you!!!!), so please be patient!


-Jules