Teriyaki Green Beans

These were so good! And easy! And healthy! They’re a veritable edible trifecta, lol. (Seriously, ds7 complained that he HATED green beans when he came to the table, and ended up eating 3 full servings of these!)

Teriyaki Green Beans
4 cups frozen long green beans
1/2 TBSP olive oil
1/2 tsp minced garlic
1/3 cup Soyaki Sauce (from Trader Joes)

Drizzle olive oil in pan. When hot, add green beans and stir fry for 1-2 minutes (till they are defrosted). If there is a lot of extra water released, absorb with a paper towel. Toss with garlic, and cook 1 minute longer. Add Soyaki sauce, and continue to stir gently, until sauce is reduced and green beans are tender.

4 servings
Nutrition info (per serving):
108 calories, 15 g carbs, 5 g fat, 3 g protein, 3 g fiber

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Asian lettuce wraps

These were YUMMY!!! I will definitely make these again, and they were pretty healthy, as well.

ASIAN LETTUCE WRAPS, 6 servings

1 lb extra lean ground beef
8 oz can sliced water chestnuts, drained and finely chopped
1/2 cup green onions, sliced and divided (greens and whites)
2 T low-sodium soy sauce
2 T molasses
1/4 cup ketchup
1 tsp ground mustard
1/2 T minced garlic
1/2 T minced fresh ginger
1 T rice wine vinegar
1/8 tsp ground coriander
12-18 large green lettuce leaves, rinsed and dried
1 cup shredded carrots

Over medium heat, brown ground beef, while breaking up into fine chunks. Drain well. Add water chestnuts and 1/3 cup white part of green onions. Cook 2 minutes. Meanwhile, mix together next 8 ingredients. Add to meat mixture, and cook and stir 2 more minutes, until hot.

To serve, take 2-3 lettuce leaves per person, scoop a little meat on each, and sprinkle with shredded carrots and remaining green onions. Wrap up, similar to a burrito, and enjoy!

Nutritional information (per serving):
180 calories, 15 g carbs, 5 g fat, 20 g protein, 2 g fiber

I’m going to try this sometime, as an OAMC meal, as well.

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Recipe: Greek Spaghetti Pie

2 tsp olive oil

4 cups cooked whole wheat spaghetti

1 cup 2% lowfat cottage cheese

4 eggs

1-1/2 tsp fresh oregano, chopped, divided

1/4 cup sundried tomatoes packed in oil, drained

1 lg zucchini, unpeeled, thinly sliced

1 cup feta, crumbled, divided

1/4 tsp Greek seasoning, or to taste

Rub olive oil around bottom and sides of a large ovenproof skillet. In blender or food processor, blend cottage cheese, eggs, Greek seasoning, and 1 tsp oregano. When smooth, pour into spaghetti and mix so all noodles are coated. Heat pan on medium, below oil smoke point. Spread 1/2 of the spaghetti mixture into bottom of pan, evenly. In single layer, lay zucchini out on top of spaghetti. Sprinkle 3/4 cup feta on top (reserving 1/4 cup of the bigger chunks), and then sprinkle tomatoes on top of feta. Top with remaining spaghetti, and drizzle any remaining egg mixture on top. Sprinkle with reserved feta.

Cover pan with lid, and bake in oven for 20 minutes. Uncover, sprinkle with remaining 1/2 tsp chopped oregano, and Bake an additional 10 minutes. Cover, let stand 5 minutes, then cut into 6 wedges and serve.

NI per wedge:

282 calories, 30 carbs, 11 g fat, 19 g protein, 5 g fiber

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“Creamed” spinach

I made this for dinner tonight, with steak and sweet potatoes. The big people really liked it, but the little people were so horrified that ds5 would rather starve than even let it touch his fork, and ds6 actually cried and wiped his tongue off with a napkin when he finally got a small bite in his mouth!

Awesomely, it is SUPER healthy, so we WILL be making it again, if for no other reason than to torture the boys when they have been particularly naughty.

Some people really like some fresh ground nutmeg with their greens, and I think a little would be good with this as well. I used half fresh spinach, and half frozen.

“Creamed” Spinach, taken from the Weight Watchers New Complete Cookbook
Makes 4 servings

2/3 cup low-fat cottage cheese
1/4 cup low-fat milk
1 TBSP grated Parmesan (go for fresh!)
1/2 garlic clove, minced
1/4 tsp salt
1/8 tsp fresh cracked pepper
2 10-oz bags triple-washed spinach, steamed until tender and drained well OR 1 1-lb bag frozen chopped spinach, steamed and drained well

In a food processor or blender, combine first 6 ingredients, plus 1/4 of the spinach, and process until smooth. In a nonstick pot, combine remaining spinach with cottage cheese mixture. Cook, stirring occasionally, just until heated through (about 5 minutes).

Per Serving: 71 calories, 1 g fat, 7 g carbohydrate, 4 g fiber, 10 g protein

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Is it lunch? Is it an activity?

It’s BOTH!

I let the boys spread the peanut butter on one piece, and low-sugar jelly on the other. Then I gave them a little cup, and let them choose their “toppings” which they then artfully arranged in the peanut butter before putting the jelly bread on top and eating. Now, the toppings look crazy, but keep in mind that I gave them a very small amount of each. It couldn’t have added a lot of sugar or calories in such small quantities, but they are thinking this is such an amazing treat! They were fighting like crazy before this, but now they are working together and comparing sandwiches and toppings, and generally loving it, lol.

Toppings they chose from:
Raisins
peanut butter chips (like I said, I gave them like 4 chips, lol)
mini marshmallows
mini choc. chips
dried cherries
peanuts
yogurt raisins

They're loving it!
Please excuse the messy kitchen and pantry in the background, but look how intent they are!  Every item was placed with precision, lol.

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Tip of the Day-Green Onions

Two weeks in a row, I received green onions in my farm basket.  LOTS of green onions.  This tip is a hybrid of something I saw on another blog (that I failed to save, so I unfortunately can’t give credit) and my own tweaks.

Here is a pic to show just how many onions I’m talking about, lol

I chopped the entire bunch, and spread them out in a single layer, on my cookie sheet (it’s not dirty, it’s just well-loved, lol).  They COVERED the whole sheet.  I placed the onions into the freezer.

Once they were completely frozen, I broke them apart wherever they stuck together, and poured them into a large water bottle with a flip-top lid. 

Now I can easily shake out as many onions as I need, into whatever I am cooking.  These wouldn’t be great to go on top of a salad or anything raw, of course, but into a stir-fry or soup, they will be just fine!

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The “Taste It, Don’t Waste It” Challenge

I have been working for a couple of weeks to try to eat down the freezer a bit so I had room for the latest cowzilla (we bought 1/4 of a local cow), but as Christmas, anniversary, and birthdays approach, I have decided to make a serious push toward not letting anything go to waste, and trying to eat as much as possible out of my pantry and freezer stores.  This is the last week I am going to get CSA veggies until the spring session, so I will have to buy a bit more fresh produce.  I really want to try to limit my purchases though, to fresh dairy, produce (eating first what I already have), and a few fill-in items. 

In my freezer, I have 1/4 of a cow, about 6 lb of chicken, 2-3 lb of ham, 1 lb of pork loin, 2 lb of shrimp, 2 lb of flounder, and 2 lb(ish) of salmon.  There are also frozen veggies and fruits, and a bunch of random meal components.  In the pantry, there are tons of beans, veggies, soups, tuna, all manner of condiments, and some grains (couscous, some brown rice, pastas of various shapes, bulgur wheat, quinoa, etc).  My fridge is currently bursting at the seams with produce and leftovers.

All of this has set me up quite nicely to save a bit of money heading into the holiday season, but will also let me exercise my creativity, and clear things out enough to enter the New Year with a better handle on what I have and need, so I don’t end up with such a glut in the future.

I will be posting the things I come up with, and my experience with staying the course on the challenge.  Join me!

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