The Two Little Pigs…the other brother is in the freezer for next weekend.

Not only is pork the other white meat, but it’s also such an easy meat to entertain with…plus it can be “Daniella-ified” into a heart healthy meal and we’re still on the healthy train so that’s important.  As much as I’d love to post about bacon wrapped pork chops, I’m keeping things relatively healthy around here so I usually stick with a lean pork tenderloin, as it has the least amount of fat on it and it definitely feeds a crowd.  As long as you have at trusty meat thermometer, it’s pretty hard to screw up and once it’s sliced, it looks oh-so-pretty in those cute little medallions.  And if you really want to wow your guests with some pork variety, pull out the ole “Filet de Porc Deux Voies”…that’s fancy talk for ”Pork Tenderloin Two Ways”.  These two recipes have very different flavors, yet both are so easy to throw together that you might even be a little embarrassed when all the compliments start rolling in about the fancy pants meal you just created…when it’s not really fancy pants at all…it’s more like I-made-it-in-my-flannel-pajama-pants-and-just-put-on-my-fancy-pants-before-my-guests-arrived.   Don’t tell anyone though. 

 

Parmesan-Herb Crusted Pork Tenderloin

 

• 1 (1-pound) Pork Tenderloin, trimmed
• 1/2 cup fresh Parmesan cheese, grated + a handful of shaved slices for the top
• 1/4 cup fresh Flat-leaf Parsley, chopped
• 2 tsp.  fresh Thyme, chopped
• 1/4 tsp. Salt
• 1/8 tsp. Black Pepper
• 1 clove of Garlic, minced
• 1 tsp. Extra Virgin Olive Oil

 

1. Preheat the oven to 375 degrees.  In a small bowl, combine the parsley, thyme, garlic, and Parmesan cheese.  Season the pork with the salt and pepper, then rub all sides of the tenderloin with the cheese and herb coating. 
2. Heat the olive oil in a large frying pan over medium-high heat.  Sear the tenderloin on all sides, for about 1 minute each side.  Place the tenderloin on a baking sheet and top with Parmesan slices. 
3. Roast in the oven for 35-45 minutes, or until the thermometer reaches 160 degrees (slightly pink).  Let the meat rest for 10 minutes before slicing.  (If you ignore me, then your meat will lose all it’s delicious juices and dry pork is no one’s friend.)

 

Grilled Pork Tenderloin with a Spicy Dry Rub

 

• 1 (1-pound) Pork Tenderloin, trimmed
• 1 tbsp. Cumin
• 1 tbsp. Chili Powder
• 1 tbsp. Garlic Powder
• 1 tsp. Black Pepper
• 1 tsp. Salt
• 2 tsp. Paprika
• 2 tsp. Onion Powder
• 1/2 tsp. Cayenne Pepper
• 1 tsp. Extra Virgin Olive Oil

 

1. Heat a gas grill, turning all burners to high until the grill is fully heated (about 10-15 minutes).
2. Combine all the spices in a small bowl.  Brush the tenderloin with olive oil and then coat it with the dry rub. 
3. Place the tenderloin on the hot grill gates, close the lid, and cook for 8 minutes.  Turn the pork over and close the lid to cook for another 7 minutes.  Turn the heat down to low and continue to cook the pork with the lid closed for 6 additional minutes.  At this point, an instant-read theromometer should read 150 degrees.  If not, close the grill lid and cook for an additional 5 minutes or until temp reaches 150.  Remove the pork from the grill and allow it to rest for 10 minutes before slicing (another friendly reminder…don’t forget about those juices!)

My favorite animal to eat.

I was so ahead of the eating-fish-twice-a-week-for-dinner trend.  Since I don’t eat red meat, ground turkey and chicken can get kinda boring 7 days a week, so fish was the obvious animal to mix things up in our dinner routine.  With all the different varieties out there, seafood just never gets old to me.  For the most part seafood is healthy, as long as you don’t deep fry it or dunk it in buttah (mmm…lobster), but you have to get kinda creative with the preparation because without it, most fish is pretty tasteless.  Tilapia is a great fish for people that think they don’t like fish.  It’s super mild, slightly meaty, and picks up just about any flavor that you pair it with.  This tilapia recipe is a favorite in our house because it’s healthy, yet it has this crunchy parmesan crust that gives it this faux-fry quality, but without all the artery clogging oil…which is great because we’re going to have lots of the yummy, artery clogging stuff for my next post…cupcakes are a’coming!

 

 

 

Parmesan Encrusted Lemon Pepper Tilapia (super long name for a super easy dish)

• 2 - 4 oz. Tilapia Fillets
• 1/4 cup Fresh Lemon Juice
• 1 tsp. Lemon Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Parsley
• 1/2 tsp. Paprika
• 2 tsp. Grated Parmesan Cheese

 

1. Heat your oven to 350 degrees.  Lightly spray a baking sheet with olive oil. 
2. Place the tilapia on your baking sheet and evenly distribute all seasoning over fish.  Add the lemon juice over the fish and then bake for 20 minutes. 
3. Remove fish from the oven and sprinkle the top of the fish with Parmesan cheese.  Heat your broiler to high and broil the fish until the cheese is golden brown. 

All aboard the healthy train!

Chooo chooo!  After the holidays, we decided it was time for a nice, long ride on the healthy train.  I’m all about moderation and making good choices, so don’t worry…this doesn’t mean the desserts are gone and I’ll be only be blogging about celery and carrot stick appetizers.  I’ve shared several of my “Daniella-ified” healthy dinner recipes with you, but you can’t sustain on Mexican Lasagna alone, so I thought I’d share some of my favorite healthy snacks/treats/vittles, that might help keep you on the healthy train too.  And the best part of making healthy choices now is that those chocolate truffles on Valentine’s Day will taste SO much better…or in my case, that romantic dinner at Cracker Barrel.  Nothing says “I love you” like your 7th annual Valentine’s Day date over biscuits and gravy.

 

Whole Grain Cream of Wheat

 

This stuff takes me right back to my childhood.  I was a hot cereal luvah from the very beginning.  Oatmeal, Grits, Malt-O-Meal, you name it…if it’s a cereal that’s served hot, then I love it.   Now, we all know that Oatmeal is a great, healthy way to start your day and while I certainly enjoy it, it can definitely get boring to eat every.single.day.  So I almost shrieked in aisle 12 when I saw that Cream of Wheat now comes in a delicious and nutritious Whole Grain variety!   Before it was pretty much just a bowl of nutrient empty bad carbs, but now I can enjoy a warm bowl of Cream of Wheat and know that I’m actually getting some fiber and protein in there!  And it really tastes just like the original, so there really isn’t any reason not to eat this, if you happen to be a HCL (hot cereal luvah) like me. 

 

 

Deep Chocolate VitaBrownie

 

Even when you’re on the healthy train, you still need dessert if you expect to stay on.  I don’t know how they do it, but this company manages to pack fiber and protein into a low-fat, low-cal, delish brownie.  It’s gotta be magic.  The price isn’t magical though, so definitely look for them to go on sale.  Or if you’re really in love with them, you can buy them in bulk here.  You can just call me the magic brownie pusher.  These come frozen, so after a quick nuke in the microwave, you have a warm, melty, chocolate brownie that’s actually good for you.  Sometimes I’ll even add a dollop of fat-free Cool Whip on top…it’s so heaven in my mouth and not on my thighs. 

 

 

Robert’s Soy Crisps in Creamy Ranch

 

Goodbye movie popcorn, helllooooo Soy Crisps!   This is my go-to movie snack and yes, I am the lady hauling her giant tote bag filled with Soy Crisps and a thermos of Iced Tea.  No shame here for healthy and cheap movie snacks!   These are so much better than cardboard tasting rice cakes because 1). They could so pass for healthy Cool Ranch Doritos and 2.) They are made with soy!  Soy = protein!  Protein is great!  And even if you are really having a salty, crunchy craving kinda day (been there…done that), you can polish off the whole bag for less than 400 calories AND you’ll get almost 25 grams of protein in the process.   You certainly can’t say that about a tub of movie popcorn! 

 

 

Trader Joe’s Apple-Cranberry Bran Muffins

 

If we were handing out fiber awards, this snack would take the fiber-filled cake.  I thought my eyes were playing tricks on me when I saw the nutritional values on these muffins…just one little muffin packs a whopping 13 grams of fiber!  Plus they are low in sugar, but still have a hearty, sweet taste because they are loaded with chunks of apples and a few tart cranberries on top.  While they are delicious, I wouldn’t recommend eating more than one a day…because…well…I really don’t want to go there, being that this is a food blog and all.  Just remember, fiber is great but don’t overdose on it…if you know what I’m saying. 

 

 

Fat-Free Black Bean Hummus

 

I’m not Lebanese, but you might think I was if you saw me eating hummus right out of the container with just a spoon.   I love the stuff and while I certainly miss enjoying the good stuff from Metro Detroit (fun fact: Detroit has the largest Middle-Eastern population outside of the Middle East.  They better never leave or I will follow them and their hummus.  and fattoush.  and toum.), I have managed to find an acceptable substitute while living in Chicago.  And it definitely doesn’t hurt that the substitute is fat-free and has only 11 calories a serving.  Yes, eleven.  Now you know why I don’t feel bad eating it with a spoon.  If you want more than a spoon to dip, I highly suggest some sliced English cucumbers and grape tomatoes.  Delish, healthy, and gets me through my Lebanese cravings…until my next trip back to Detroit.

And the official, inaugural dish cooked in my maaahvelous Le Creuset is…

…Chicken Tortilla Soup!   I love a good bowl of soup in the winter time, and when you live in one of the most frigid places in the country, soup can not only be a meal, but also a supplementary heating device.  Seriously, I can keep our thermostat 5 degrees lower when soup’s on the dinner menu.  Gus and I fell in love with Chicken Tortilla Soup after spending 2 weeks in Nuevo Vallarta for our honeymoon, so I decided it would not only be a great winter meal, but also kinda romantic too.  One big collective, “awwwww”.  The substitutions to make this healthy and Daniella-ified were pretty simple and easy, yet still left us with a very flavorful, filling soup.  Sure, the honeymoon version was better but that’s due to a number or reasons… 1.) Full fat cheese, sour cream, and fried tortilla strips served on top…you have to indulge on the honeymoon right?!, 2.) Those Mexican chefs definitely know a lot more than me when it comes to authentic Mexican cooking, 3.) Piquillo Peppers.  They’re everywhere in Mexico, but I can’t find one stinking Piquillo Pepper in the 3rd largest city in America to save my life, and 4.) Everything just tastes better when you’re enjoying it with your brand spanking new husband.  Time for another “awwwww”.  Alright, alright, enough of the schmoopie talk. 

 

 

 

 

 

 

Healthy (and romantic!) Chicken Tortilla Soup

• 1 lb. Boneless, Skinless Chicken Breasts
• 2 cans of Black Beans, drained
• 2 cans of Green Chilies, drained
• 1 can of Enchilada Sauce (I used hot, but if you’re a big ole wimp, then mild will suffice)
• 1 can of Crushed Tomatoes
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 2 tsp. Extra Virgin Olive Oil
• 1/2 cup Cilantro, chopped
• 2 cups of Chicken Broth
• 2 tsp. Cumin
• 2 tsp. Chili Powder
• 1 tsp. Ground Black Pepper

Ideas for Toppings:

• Dollop of fat-free Greek Yogurt
• Chopped Scallions
• Handful of Whole-Wheat Tortilla Strips (Don’t reach for those evil Tostito’s!  Take 1 Whole-Wheat tortilla, cut into strips, lay flat on baking sheet, spray lightly with olive oil, bake at 400 for 10-15 minutes until they crisp up)
• Sprinkle of low-fat Cheese
• Slice of Avocado
• Squeeze of fresh Lime (sounds funny, but this is how they served it in Mexico and it was shockingly delish)

 

1. Preheat your oven to 350 degrees.  Lightly spray a baking dish with olive oil and lay the chicken breasts in the pan.  Season to taste and roast the chicken for 30-35 minutes, or until the juices run clear.  Once the roasted chicken has cooled, shred with two forks and set aside.
2. Coat the bottom of a stock pot or dutch oven (why helloooo, my lovely Le Creuset!) with olive oil and sweat the onions and garlic over medium heat.  Next, add in the green chilies and sweat those for about 30 seconds before turning the heat down to low. 
3. To the veggies, add the chicken broth, crushed tomatoes, and enchilada sauce.  Stir to incorporate the liquids then add the beans, shredded chicken, cilantro, and seasoning to the pot.  Cover and simmer for 1 hour, while stirring occasionally. 
4. Serve with your favorite assorted toppings…mine happen to include a dollop of fat-free Greek yogurt (I know I sound like a broken record, but this stuff makes healthy stuff taste oh-so-naughty), a sprinkling of diced scallions, toasted whole-wheat tortilla strips and a squeeze of fresh lime.  Ahhh, it’s *almost* like being back on the honeymoon.  Minus that whole it’s-negative-thirty-outside-and-we-have-a-foot-of-snow-on-the-ground part.

Wave your magic wand and make some White Chicken Chili.

I love kitchen gadgets.  Getting married only intensified my love of all things kitchen related since marriage = lots of fun kitchen gifts.  And I am not ashamed to admit that I will decide to cook something in particular just so I can bust out a gadget that has been hiding in the back of my cabinet for too long.   I happened to see my little Italian friend, Giada, on the Food Network this week and she was whipping up a yummy soup with the help of an immersion blender…and that got me thinking that I just love my magical immersion blender and it is probably needing some attention from me.   An immersion blender is this fabulous magic wand that you just stick right in the pot you are cooking in…no need to haul down the heavy food processor or dirty your regular blender.  Just stick that magic wand right in the pot and puree away!  I wanted to make something a bit heartier than plain, old soup so I could serve it for dinner this week…as I know Gus’ response to soup for dinner would most definitely be, “that’s it?!?”.   That’s where the idea for Chili came in, but this time I decided to stray from my usual Chili and go with White Chicken Chili.  Now I know you are probably asking yourself, why the heck do you need an immersion blender if you are making Chili?!  Well, to keep my Chili on the healthy side, I replaced the usual thickening ingredients of flour and cream with a can of pureed cannelini beans…hence the need for the immersion blender.   I also chose to puree my onions and peppers, as I don’t particularly like to bite into chunks of those in my chili, but it’s up to you.  If you like the chunks, then just put the immersion blender down, my friend.  With a topping of fat free Greek yogurt and a sprinkle of low fat cheese, you just made a healthy, hearty meal AND you got to have a little fun with a magic wand.  That’s what I call a great day in the kitchen. 

 

 

White Chicken Chili  (or if you puree the onions and peppers like I do, then it looks more like Light Green Chicken Chili)

 

• 1 lb. boneless, skinless Chicken Breasts
• 30 oz. Chicken Broth
• 1 onion, diced
• 3 cloves of Garlic, minced
• 2 tsp. Extra Virgin Olive Oil
• 4 (15 oz.) cans of Cannelini Beans
• 2 (4 oz.) cans of Green Chili Peppers
• about 1/2 (2 oz.) can of Diced Jalapenos (I thought 2 oz was plenty of heat, but if you’re insane than go with a full 4 oz. of Jalapenos.  Just don’t get mad at me when your tongue has first degree burns.)
• 2 tsp. Cumin
• 1/4 tsp. Cayenne Pepper

 

1. Preheat the oven to 350 degrees.  Season the chicken with salt and pepper.  Place chicken in a shallow baking dish and cook for 30 minutes or until juices run clear. 
2. Allow chicken to cool and shred with 2 forks.  Set aside.
3. In a large stockpot or dutch oven, saute the diced onion in the olive oil over medium heat.  Once the onion is soft, add the garlic, green chili peppers, jalapenos, cumin, and cayenne pepper.  Saute for about 3 minutes and then turn down the heat to low. 
4. Add the chicken broth and one can of beans to the pot.  Using an immersion blender, pulse until the beans, onions, and peppers are pureed.  Once mixture is smooth, add the remaining beans and shredded chicken to the pot.  Simmer on low for 30 minutes and serve with fat free Greek yogurt and low fat cheese. 

My throw-some-spices-together-and-don’t-make-a-mess-in-the-kitchen Shrimp.

Remember when I told you about that great deal I got on shrimp at the seafood counter?  Well, our freezer was getting a little crowded, so I decided it was time to have another shrimp feast for dinner.  Blackened Grilled Shrimp is another ”Daniella-ified” healthy recipe, but I use the word “recipe” lightly as I just throw some seasoning together and that’s about it.  The seasoning really makes the dish though.  I used to love to order blackened seafood when we went out to eat, until I realized that the traditional cooking method of blackened fish is frying it in a pool of butter…well, no wonder I liked it.  This version uses the same spices, but with just a light coating of Extra Virgin Olive Oil and a hot grill to do the trick.  I typically serve these Blackened Grilled Shrimp with grilled asparagus on the side and grilled pineapple for dessert…lots of grilling outside = less mess in the kitchen for Gus to clean up, so obviously he’s a big fan of this meal.  “I cook, you clean” is pretty much my favorite marriage mantra. 

 

 

 

Blackened Grilled Shrimp

• 1 lb. Shrimp, peeled and deveined
• 2 tbsp. Old Bay Blackened Seasoning (You can’t go wrong with Old Bay.)
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Paprika
• 1/4 tsp. Cayenne Powder
• Extra Virgin Olive Oil for coating

 

1. Heat your grill to high.  Rinse the shrimp and remove the tails.
2. In a small bowl, combine all the spices together. 
3. In a large bowl, combine the shrimp with the spices.  Thoroughly coat each shrimp in the seasoning.
4. Skewer shrimp on kebabs and lightly brush each kebab with a thin coating of olive oil.
5. Turn heat on grill down to medium and place shrimp on the hot grill.
6. Grill shrimp for about 1 1/2-2 minutes on each side.  Shrimp is done when they appear opaque and slightly pink.  (Don’t overcook these beauties.  I’ve warned you before.)

I heart Fall and I double heart Turkey Chili.

Ahh, Fall is finally here.  I love the leaves, the sweaters, the cider mills, the pumpkins, and most of all, the food.  Chili is one of those warm, comforting, Fall foods and I love how easy it is to throw together.  I typically prepare it in the morning before work, as I love coming home to a house that smells wonderful and a delish dinner that’s already done.  Chili is similar to Chocolate Chip cookies, in that everyone likes their’s a different way.  My chili is a smooth, bean filled, thick, spicy dish that of course, is beef free so that both my husband and I can enjoy it.  With a dollop of fat free Greek Yogurt and a sprinkle of low-fat cheese, you’ve got yourself a warm, fiber filled, protein loaded, low-fat Fall meal.  And now you can have that extra piece of Halloween candy for dessert since you had such a healthy dinner. ;)

 

 

 

Turkey Chili

• 20 oz. Extra Lean Ground Turkey Breast
• 1.5 tsp Extra Virgin Olive Oil
• 1 cup Chicken Broth
• 1 can Tomato Paste
• 1 can Crushed Tomatoes
• 1 can Bush’s Chili Beans, undrained
• 1 can Dark Red Kidney Beans, rinsed and drained
• 1 can Black Beans, rinsed and drained
• 1 can Great Northern Beans, rinsed and drained
• 1 can Pinto Beans, rinsed and drained
• 2 tbsp Chili Powder
• 2 tsp Ground Cumin
• 2 tsp Salt
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Paprika
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Crushed Red Pepper Flakes
• 1/4 tsp Cayenne Pepper

 

1. In a large skillet, heat the oil over medium heat.  Brown the ground turkey and season to taste with salt, pepper, and chili powder. 
2. Once turkey is cooked thoroughly, drain grease and set aside. 
3. In a crock pot, combine the chicken broth and tomato paste.  Whisk the paste into the broth until smooth.  Add the beans, turkey, crushed tomatoes, and all seasoning to the crock pot. 
4. Cook on the low setting for 8 hours or the high setting for 4 hours. 

Sale at the Seafood Counter = Shrimp Stir-fry

We eat a lot of seafood in our house and while shrimp is one of our favorites, I don’t love the price.  Especially when my husband can sit down and eat 2 lbs of shrimp all by himself.  I do, however, LOVE grocery store sales.  I seriously channel an elderly woman as I slowly walk up and down each aisle comparing different brands, calculating the cost per ounce, and searching for any coupon that might just save me a few cents or maybe even a couple dollars…I take my grocery shopping very seriously and I have to say that I am darn good at it.  So when I spotted the deal of a lifetime on jumbo shrimp at my local seafood counter, I cleaned them out and came home with over 4 pounds of shrimp.  I was only slightly embarrassed when I ran into a coworker at the market, who looked in my cart at the rather large packages of shrimp and asked if we were hosting a party.  Nope.  We just love us some crustaceans. 

Enough babble about my grocery shopping hobby…this recipe is another “Daniella-ified” healthy version of your classic Chinese Stir-fry.  It uses very little oil and the sauce is very flavorful.  It’s also easily adaptable based on your protein and veggie preferences.  The sauce is a spicy, szechwany, peanutty, soy saucy, tangy deliciousness, so it pairs well with any type of stir-fry that your little creative mind can think of.   As a kid, I always ordered Sweet and Sour Chicken when our family had Chinese takeout and I loved the chunks of pineapple that accompanied the veggies in the dish…so I happen to think that pineapple tastes absolutely delightful with any type of Chinese Stir-fry.  You might think otherwise, but you should really try it at least once.  Didn’t your mother always tell you that? :)

 

 

 

Shrimp Stir-fry

• 2 lbs Shrimp, peeled and de-veined
• 2 cups Sugar Snap Peas
• 1 Green Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 1 Red Onion, sliced
• 1.5 cups Mushrooms, sliced
• 2 cups fresh Pineapple chunks
• 1 tsp Extra Virgin Olive Oil
• 4 tbsp Reduced Sugar Ketchup
• 8 tbsp Water
• 2 tbsp Reduced Sodium Soy Sauce
• 5 packs of Splenda
• 1.5 tsp Sriracha Sauce (any Red Chili Sauce will do)
• 1 tsp Natural Peanut Butter (Natural means no Jif or Skippy)
• 1 tsp Red Wine vinegar
• 1 tsp Fresh Ginger
• 1 tsp Crushed Garlic
• 1/4 tsp Ground Black Pepper

 

1. In a mixing bowl, combine the ketchup, water, soy sauce, Splenda, Sriracha, peanut butter, vinegar, ginger, garlic and pepper.  Whisk until smooth. 
2. In a large skillet or wok, heat 1 tsp of Extra Virgin Olive Oil and add the sugar snap peas, chopped peppers, onions, and mushrooms.  Saute until the veggies are slightly soft. 
3. Add the pineapple, shrimp and sauce to the skillet.  Continue to cook until shrimp are pink and opaque throughout.  Watch carefully so you don’t overcook the shrimp.  (That would be such a waste of a good seafood sale.)
4. Serve stir-fry on top of steamed brown rice. 

Chicken Marsala with Extra Fungi

I love me some fungi.  Thankfully I married someone who loves mushrooms as much as me.  This dish is chockful of them and while the chicken is good, the sauce is really the star.  Typically Chicken Marsala is served with a breaded breast of chicken and usually is accompanied with pasta…while that is delicious, it certainly isn’t doing anything nice to our arteries or thighs.  I typically pair this verision with a salad and steamed green veggie…and we don’t even miss the breading or pasta from the original.  Or at least, we just keep telling ourselves that so we can enjoy more of those Best. Chocolate. Chip. Cookies. Ever. 

 

 

Chicken Marsala “Daniella-ified” (aka, the healthy version)

• 4 skinless, boneless Chicken Breasts, pounded 1/4 inch thick
• 3 cups Baby Portabella Mushrooms (I told you we loved shrooms…feel free to cut back this amount or substitute any variety of mushrooms)
• 2 tbsp Extra Virgin Olive Oil
• 3/4 cup Marsala Wine
• 1/4 cup Chicken Broth
• 2 Shallots, minced
• 2 cloves of Garlic, minced
• Salt/Pepper/Italian Seasoning

 

1. In a large skillet, heat 1 tbsp Extra Virgin Olive Oil over medium heat.  Season the chicken with the Salt/Pepper/Italian Seasoning and lightly brown in skillet.  Once both sides are lightly brown, remove chicken from pan. 
2. Add the remaining 1 tbsp Extra Virgin Olive Oil to the skillet.  Add the shallots and garlic to pan and let them cook for about 30 seconds. 
3. Add the mushrooms to the pan and cook until the edges are golden brown. 
4. Once the mushrooms have cooked down, add the marsala wine to the skillet.  Be sure to scrap the bottom of the skillet, so all the browned bits end up incorporated into the sauce.  Bring the wine to a boil.
5. When the wine has reduced to half, add the chicken broth to the skillet.  Continue to cook until sauce slightly thickens.
6. Once sauce has thickened, add the chicken breasts back to the pan and contine to cook for about 5 minutes.   
7. Season to taste and garnish with chopped basil. 

Healthy Mexican Food?!? Yes, please.

I know that it doesn’t sound possible, but this dish is quite healthy while still being spicy, cheesy, refried beany, sour creamy and meaty (without the beef, of course)!   I kinda just made up this Mexican Lasagna while trying to think of healthy dishes that are still satisfying.  It’s low in carbs and fat, but high in fiber and protein, and it tackles my monthly Mexican craving without having to hit up a Taco Bell drive through. 

 

Mexican Lasagna

• 20 oz. Extra Lean Ground Turkey Breast
• Salt/Pepper/Chili Powder/Paprika/Garlic/Onion Powder to taste
• 1 can Fat Free Re-fried Beans
• 4 Low Carb Whole Wheat Tortillas (I use the smaller Soft Taco size ones, rather than the huge burrito size ones) 
• Your favorite jar of salsa or taco sauce (I love using the bottled Taco Bell brand Mild and Hot sauce.  It’s low in calories and it tastes just like the stuff in the little packets.)
• 1/4 cup Reduced Fat Mexican Cheese
• A dollop of Non-fat Greek Yogurt for the topping (This stuff is amazing…It’s just as creamy and tangy as Sour Cream and yet it’s fat free and full of protein and calcium.)

 

1. Preheat the oven to 375 degrees.  Brown the turkey in a large skillet and season to taste. 
2. Drain the grease from the meat and remove from the pan. 
3. In a small round baking dish, layer one tortilla and spread with a layer of beans.  Sprinkle the ground turkey and a bit of cheese over the bean layer.  Pour a layer of taco sauce/salsa on next and then layer with another tortilla.  Repeat the layers of beans, turkey, cheese, sauce into 3 layers.  Top the last layer with a tortilla, cover with sauce and the remaining cheese. 
4. Bake at 375 for 30 minutes.  Cut into 4 quarters and serve with a dollop of fat free Greek Yogurt.