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I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.

Sunday, February 1, 2015

Brown and Wild Rice with Toasted Pecans

Dan loved this rice! Quick and easy and went well with our tilapia tonight.

Brown and Wild Rice with Toasted Pecans

2 tbsp. butter
1/2 cup chopped pecans
1 small  onion, diced
2 Minute Brown and Wild Rice bowls (microwaved for 90 seconds)
1/4 cup chicken stock
salt, pepper, thyme, parsley
grated carrot

Melt butter in pan, swirl to coat.  Add pecan and onion.  Cook until browned.  Add rice and chicken stock.  Sprinkle in salt, pepper, and herbs.  Add some grated carrot and simmer for 10 minutes or until the rice absorbs the chicken stock. 

Chicken Enchiladas

This skinny recipe for Chicken Enchiladas is adapted from a recipe I found on the Cooking Light website.  I made them today for us and my two visiting nieces.  I thought I'd have leftovers for lunch Monday - - think again.

Chicken Enchiladas - each enchilada approx.150 calories

1 onion, diced
3 garlic cloves, minced
1/2 tbsp. butter
1 cup chicken stock
1/2 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1/4 tsp. crushed red pepper (cayenne)
2 (15 oz.) can tomato sauce
12 oz. shredded, skinless boneless rotisserie chicken
1 (15 oz.) can black beans, drained and rinsed
12 (6 inch) Mission Extra Thin yellow corn tortillas
Cooking spray
2-3 cups 2% Mexican blend cheese
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Plain Greek  yogurt

Preheat broiler to high. Spray a 9x13 pan with cooking spray.

Put the butter in a medium sauce pan and sauté the onion and garlic until tender.  Add chicken stock, spices, and tomato sauce.  Boil for 2 minutes.  Reserve 1 1/2 cups for later.  Add the beans and chicken and cook for about 3 minutes or until chicken is hot. 

Stack tortillas in a damp paper towel and microwave for 30 seconds.  Scoop about 1/3 cup of chicken mixture into tortilla, roll up and place seam side down in baking dish.  Top with reserved sauce and cheese.  Broil 3 minutes or until cheese is slightly browned and sauce is bubbly.  Top with tomatoes  Greek yogurt, and cilantro

Saturday, January 31, 2015

Slap Ya Mama Turkey Sausage & Rice

My niece Charly gave me the idea for this recipe, she makes it and told me about it.  We loved it - but one word of advice - be very careful with the Slap Ya Mama seasoning.  A little goes a long ways! I used too much and my lips were numb.

Slap Ya Mama Turkey Sausage with Rice--each serving about 450 cal.

2 bell peppers, thinly sliced
1 onion, thinly sliced
Coconut oil (or you could use olive oil)
4 Johnsonville smoked turkey sausage links, sliced
Slap Ya Mama Cajun Seasoning
Minute White or Jasmine Rice bowls

Sauté pepper and onion slices in coconut oil until tender.  Add in sliced turkey sausages and heat over med-high heat.

Microwave the rice bowls (each bowl is 1 serving)  Fluff rice and place on  your plate -  I sprinkled some soy sauce over the rice but that's optional.  Then put the turkey mixture over rice and sprinkle on a SMALL amount of Slap Ya Mama seasoning.  Enjoy.

Mexican Stuffed Peppers

This recipe is one I created and I've made it weekly since we started eating better. It's so good and warms up nicely the next day for leftovers.  Or you can cut the recipe down and just make what you need for one meal.

Mexican Stuffed Peppers

6 bell peppers - I usually buy a variety of colors, but we  prefer red.
Olive oil
1 package ground turkey (our  store has19 oz packages)
1 onion, diced
3 garlic cloves, minced
salt, pepper
Minute Brown and Wild Rice Bowl
1 can Ro*Tel -I use mild
1 can (15oz) tomato sauce
chopped fresh cilantro
mozzarella cheese

Preheat oven to 350*  Clean the peppers and cut in half.  (we make open face peppers).  Rub with a small amount of olive oil on each pepper, place in baking dish and bake for 15-20 minutes.

Brown turkey with onion, garlic, salt and pepper.  Microwave the rice bowl.  Add it to the turkey.  Add Ro*Tel and tomato sauce.  Heat and mix well.
Scoop turkey mixture into each pepper.  Top with chopped cilantro and 1/3 cup mozzarella cheese.  Bake for about 30 minutes.

Each full pepper has about 300-350 calories.

Thursday, January 15, 2015

Pork Chops with Balsamic Peppers

Tried another healthy recipe.  It was very good so I know we will make it again soon.  The original recipe came from my healthy eating blog Eat Yourself Skinny. I made just a few changes to suit our taste buds.

Pork chops with balsamic peppers

4 pork loin chops
Salt and pepper (about 1/2 tsp each)
1 1/2 tsp chopped fresh rosemary
1 tbsp olive oil
3 garlic cloves- thinly sliced
2 red bell peppers and 1 yellow pepper cut into strips
1 tsp. balsamic vinegar  (I didn't measure, I just splashed some on but it was probably a tablespoon.)

Heat skillet over med-hi heat. Add oil and swirl to coat.  Salt and pepper pork. Add to pan, cook 7 minutes. Reduce heat to medium, flip pork and add rosemary, garlic, and peppers.  Cook 9 minutes or until peppers are tender and pork is done.  Drizzle with balsamic vinegar and enjoy.

I served with roasted red potatoes and cottage cheese.

Thursday, January 8, 2015

Herb Crusted Pork Chops

My goal is to eat healthier this year and I've been looking for some inspiring recipes - so that our meals are not boring, bland, and is often the case when you diet.  I have found several recipes from a blog called Eat Yourself Skinny

This recipe is a keeper - very yummy. And even better is that it's easy.

The website said that each pork chop was 210 calories - but I couldn't find thin pork chops so I just made one for myself and cut it in half and Dan had the other half. I estimated our 1/2 pork chop to be around 319 calories.

Herb Crusted Pork Chops
Source: Eat Yourself Skinny blog

4 boneless pork chops
2 tbsp. Dijon mustard
1/2 cup whole wheat panko crumbs
1 tbsp. fresh thyme - chopped
1 tbsp. fresh parsley - minced
1/8 tsp sea salt
1/8 tsp pepper
1 tbsp. olive oil

Preheat oven to 450*

Rub mustard over chops.  Combine dry ingredients and dip each chop in that herb mixture, covering both sides.  Heat cast iron skillet over med-high heat.  Add oil and swirl pan to coat.  Add pork chops and sauté for 2 minutes or until golden brown.  Turn pork chop over and brown slightly.   Place skillet in the oven for 8 minutes or until pork reaches 145*,

(my chops were thicker so they had to bake longer than 8 minutes.)

Baked Sweet Potato

I'm new to the sweet potato world.  I admit that for years I thought I didn't like them.  My only exposure to them was the marshmallow laden sweet potatoes my Mom made at Thanksgiving.   Now as an adult, I like those and I also like them in a healthier version too.  In the past I've baked some sweet potato chunks and I've microwaved them.  Then I stumbled across this recipe, see link below.  I tried it this week and it was hands down the best way to cook a sweet potato. 

Here is the link, I want to give credit to the original source:

Baked Sweet Potato -- a medium sweet potato is approx. 103 calories

Sweet Potatoes (as many as you want to cook)

  • Wash the sweet potato then prick several times with a fork.
  • Place the sweet potato on the oven rack - in the middle of the oven.
  • Put a piece of foil on the bottom rack (to catch any juices that might drip.)
  • Turn oven on to 425* and bake for about 45 minutes (longer for larger sweet potatoes)
  • When the time is up turn off the oven (but don't open the door) and let set for 30 min to 1 hour.
  • Remove from oven and eat immediately or store in a container in the fridge.

Baked Tilapia

Here's another healthy, delicious, and easy recipe if you are like me and dieting.  This recipe comes my coworker, friend, and work mom Mitzi.

Baked Tilapia 

Frozen Tilapia fillets
Margarine  (I like to use Brummel and Brown)
Salt (to taste)

Preheat oven to 500
Spray a glass baking dish with cooking spray.  Place frozen fillets in dish.  Spread a very small amount of butter on each fillet.  Sprinkle with paprika.

Bake for 20 minutes.