Cooking Success...2 More Great Products

This past weekend was an absolute cooking success! After my husband ate my "make-ahead Curry" I received glowing text messages about what a wonderful cook I am. If he only knew how easy it was ;)

Last nights dinner was another healthy option that was simple and quick to make. My husband approved of this healthy meal too, requesting it be made again soon :) Always good to hear from a very honest (picky) eater! These great products made my weekend a solid 2 for 2! I barbecued chicken breast after marinating in Mrs. Gooch's natural barbecue sauce and served it with a yummy sweet potato hash. I cooked the sweet potatoes and veggies a little longer than the package called for because I like them a little crispier.

Alexia Brand's NEW "Chipotle Roasted Sweet Potatoes & Vegetables"

Mrs. Gooch's All Natural Barbecue Sauce

Voila! Dinner in less than half an hour.

5 oz chicken breast and 1 cup sweet potatoes and veggies turned out to be a 300 calorie dinner.

Classic Curry (Make ahead Meal)

With a busy weekend approaching, I decided to make up Curry Chicken with Vegetables that could be reheated throughout the weekend as needed.  It was quick and simple, taking about half an hour including prep and cleanup.  This recipe yielded 4 servings and I pre-portioned them in separate containers in the fridge.  I recommend pre-portioning because not only is it quick and convenient, it prevents over-indulging.

Ingredients:
2 Airchilled chicken breasts, cut into bite sized pieces (Whole Foods)
1 Jar Spicy Nothings Classic Curry Simmer (Whole Foods)
Frozen Mixed Vegetables - Broccoli, Carrots, Cauliflower

Curry Sauce from Whole Foods

Directions:
In a large saute pan, bring half inch of water to boil and add chicken breast.  Gently boil until no pink is visible, then drain water and add frozen veggies to chicken.  Cook vegetables and chicken until veggies are somewhat tender.  Then add jar of curry sauce, mixing well.  Cover and simmer for 10 minutes.
I like to serve the curry over Quinoa/Brown Rice or steamed broccoli.

Nutritional information (1/4 Recipe): 244 Calories, 8g Fat, 575mg sodium, 11g Carbs, 5.5g Fiber, 2g sugar, 27g Protein. *This will vary depending on product and servings used.  My recipe and products yielded 4 servings.

Friday's Fit Breakfast

This week's Friday Fit Breakfast was an Amy's brand Tofu Scramble in a Pocket (Organic Tofu, Red Pepper, & Shiitake Mushroom).  It's a great option for those in a hurry that want something warm and filling.  It has 180 calories, 11 grams of protein and it's vegan.  Even though I am not vegetarian/vegan, I find the sandwich pocket delicious and think it's a great option for anyone.  I prefer to cook the sandwich pocket in the oven which takes about 25 minutes, or microwave it on high for 2 minutes and then put it in the oven for a couple minutes at 375°.

Check out the Amy's website to view all of their great products: www.amys.com

Bobo's Oat Bars

Today at Whole Foods I stumbled across these delicious wheat free/vegan/all natural bars.  I had half of one this afternoon before spinning class and it gave me all the energy I needed to get through that grueling hour.  They are all natural (with many organic ingredients), low in sodium, and taste great.  The only caveat is watch the serving size!  Each bar is actually 2 180 calorie servings.
Nutrition: 180 Calories, 6g Fat, 20mg sodium, 29g Carb, 3g Fiber, 9g sugar, 3g Protein

Bobo'S Oat Bar All Natural Peanut Butter Oat Bar ( 12x3 OZ)

Natural & Organic budget finds!

On my recent trip to Targét (yes, I pronounce it with a french accent and have for years) I found a few items I just had to blog about!  My first two finds were the Bear Naked granola cereals, which I love, they were only $3.50/$3.54 each.  Packing 11 servings, this turns out to be about $0.32 per serving, not bad for an all natural breakfast.  My BIG find of the day was a USDA certified organic peanut butter for only $2.49!!  The Organic Laura Scudder's peanut butter is a great find for those looking for a bargain.

I also just ordered this product to try!  I wonder how it will work??  It is supposed to do the messy stirring of the separated peanut butter for you.  I'll let you know how it works out...

Getting the most out of your green veggies??

We all know that leafy green veggies are nutritional powerhouses, loaded with vitamins, minerals and fiber.  But many people don't know that they might not be absorbing all of the vitamins and minerals, therefore not realizing the full health benefits of the veggies.  This is because many green veggies are packed with fat-soluble vitamins, such as vitamins A, D, E & K.  These vitamins require the presence of some sort of fat to be properly absorbed.  I prefer to use a drizzle of Extra Virgin Olive Oil (EVOO), some avocado slices, or a healthy salad dressing (I prefer those with all natural ingredients).  Another option is adding a small serving of heart healthy almonds, cashews or walnuts to achieve the necessary intake of fat, but watch the portion size (10 almonds contain about 70 calories).  So next time you are sauteing your spinach or assembling your salad, make sure to add some "good fat" to get all the health benefits of those greens.

"Go to" Bun-less Burger

For lunch today I needed something quick and easy because I was short on time, but it also had to be high on protein and made from what I already had in my fridge. I decided on a bun-less turkey burger over a bed of romaine with stoneground mustard. It's one of my 'go to' meals because it only takes about 10 minutes to cook, can be made with any lean ground meat, and is served over lettuce (which I always keep fresh in the fridge). I cook the meat patty in water to minimize fat and prevent the patty from drying out. Many times I get more creative and add grilled onions, tomato and avocado, but I chose to keep this one simple. At under 200 calories and 24 grams of protein, this low fat meal really satisfies and keeps me full all afternoon!

All you need:
-4 oz Lean Ground Turkey Breast
-Chopped Romaine Lettuce
-Stoneground mustard
*Seasoning for turkey (I used freeze dried salad herbs)
*Fresh ground pepper for salad greens

Directions
1. Heat frying pan filled with small layer of water (1/4'') over medium-high heat, until water boils.
2. Form ground meat into patty with preferred seasonings and place in boiling water.
3. Cook burger patty, turning occasionally, until the meat is fully cooked. *this varies greatly depending on meat, cookware and cooktop.
4. While burger cooks, chop romaine lettuce and arrange on plate. Top with fresh ground pepper, if desired.




5. Place cooked burger on top of bed of lettuce and serve with stoneground mustard, or favorite (healthy) dressing.




Feel free to comment and let me know how you like to 'dress up' your bun-less burgers.