Monday, February 13, 2012

Mock Garlic Mashed Potatoes

I love potatoes...and starches and carbs...but my healthy diet doesn't love them as much.

I saw this on pinterest awhile back and finally was brave enough to try it.

Mock Garlic Mashed Potatoes

Why are they called Mock?  Because they aren't potatoes at all.  It is made out of cauliflower.

It was actually quite tasty!

Step 1- Pour two 16 oz cans of chicken broth (or you can just use water) into a pot.  Clean and cut cauliflower into small pieces and boil it in the broth for about 5-8 minutes.

 Step 2- Strain.

 Step 3- Add garlic and then proceed to mash.  We added a little bit of milk to it like you would regular home made mashed potatoes.

It was actually really, really good! I was surprised!  We had this with a pork loin and salad for dinner.  This will definately be added into my meal plans, as it is a very healthy alternative to eating regular potatoes all the time!  I think next time I will be a bit adventurous and add more spices to it!

Thursday, February 2, 2012

Chicken Parm in the crockpot!

Found this on pinterest...go check it out.

Made it last night and it was SOOOOOOOO good!

Chicken Parm in the crockpot!

Wednesday, October 26, 2011

Pumpkin Ricotta Stuffed Shells

Sorry I didn't take any pictures, but let me tell you how delicious this was....


Pumpkin Ricotta Stuffed Shells

You need:

24 jumbo pasta shells (I used manicotti noodles)
1 tablespoon extra virgin olive oil
22 ounces fat free ricotta
1 (15 ounce) can of pumpkin puree
2 1/2 oz romano, grated
1 large egg white
2 garlic cloves
1 cup fresh basil, chopped
1 tablespoon finely chopped sage
1 tsp salt
1 tsp ground pepper
1 jar store bought tomato sauce (I used marinara)
  • Cook pasta shells according to package instructions and drain. Transfer to baking sheet and drizzle with oil, set aside and let cool.
  • meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 romano and remaining ingredients, except tomato sauce.
  • preheat oven to 350. Spread sauce in bottom of 9X13 baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle remaining romano, and bake for 15 minutes more.
Servings: 8
Working time: 20 min
total time: 1 hr 15 min

Nutrition per serving: 22g protein, 9g fat, 39g carbs, 6g fiber, 977 mg sodium, 19 mg cholesterol, 321 calories

It was a wonderful fall style dinner. Using the manicotti noodles made it kind of like a pumpkin flavored lasagna....oh soooooo good!

Monday, September 19, 2011

Crockpot Turkey Lasagna

I'm so sorry. I haven't been very good about posting new recipes and I know that is something that all my readers want to see more of. We have been SOOOO busy this month that I have been cooking healthy meals that I already knew how to make. Yesterday, however, I finally had enough time to spend some time in the kitchen with a new recipe!

Introducing: Crockpot Turkey Lasagna

Heres what you need:

    1 lb ground turkey
    1 tsp oregano, ground
    1/2 tsp red pepper flakes
    1/2 tsp salt
    10 oz frozen spinach, thawed and squeezed dry
    15 oz fat-free ricotta cheese or cottage cheese
    8 oz fat-free mozzarella cheese
    12 uncooked lasagna noodles
    26 oz jar chunky garden vegetable spaghetti sauce
    1/2 cup water
    shredded parmesan cheese (optional)

Here's what you need to do:

Step 1- Brown turkey in skillet. Add oregano, red peper flakes and salt. (We skipped the red pepper flakes and seasoned it with cajun seasoning instead). Set aside

Step 2: Mix ricotta and mozzarella. (I didn't have just mozzarella so I used the 2% mixed cheddar and mozzarella). Add spinach to mixture and mix together.

Step 3: In crockpot, layer noodles using 4 noodles (double layer them-You will end up with only 2 layers of noodles), 1/2 turkey, 1/2 spaghetti sauce, 1/4 cup water, 1/2 of cheese mix. Repeat.

Step 4: Cook 4 1/2 hours on low. (My light is on high here, but don't worry! I caught it and switched it to low!) Sprinkle parmesean on top :) MMMMMMM!

Nutritional info:
Servings: 10 servings per meal
Calories per serving: about 300 calories
total fat- 10 grams
carbs: 36 grams (depending on what noodles you use)
protien: 25 grams

It was SUPER delicious !! And we had ALOT leftover!

Tuesday, August 30, 2011

Sweet potatoes...mmmm

I LOVE sweet potatoes (well, I tend to love potatoes in ANY form!) so I just wanted to share this easy and quick recipe that you can use as a side dish or as an afternoon snack :)

Click on the above link for the recipe! If you haven't played around on SkinnyKitchen's website, it a GREAT place to get recipes!

SKINNY FACTS: for 1 serving of Sweet potato
128 calories, 2.7g fat, 2g protein, 24g carbs, 4g fiber, 86mg sodium, 10g sugar

Tuesday, August 23, 2011

Philly Cheese Steak Dinner

Philly Cheese Steak dinner
Here is the first recipe. YUM! It took me about 25 min to get it all ready to go in the oven and then it just needed toasted. It was sooooo good!
  • 1 tablespoon mayonnaise, low-fat (I used miracle whip)
  • 1/2 teaspoon garlic, chopped
  • 4 1/2 ounces beef, sirloin, raw
  • 1/3 cup bell peppers, green, sliced
  • 1/3 cup onions, chopped
  • 1/2 low carb hoagie roll
  • 2 tablespoons mozzarella cheese, part-skim
  • 1/4 teaspoon oregano, dried
  • 1 apple, small, 2 1/2"
  • Preheat oven to 400°F.
  • In a small bowl, combine mayonnaise and garlic. Cover and refrigerate.
  • Slice beef into thin strips.
  • Spray a skillet with non-stick cooking spray; heat over medium-high heat. Sauté beef until lightly browned. Stir in green pepper and onion. Sauté vegetables until tender and remove from heat.

  • Spread bun with garlic mayonnaise. Place beef mixture in bun. Top with shredded cheese and oregano.
  • Heat sandwich in preheated oven, until cheese is melted.
  • Enjoy meal with an apple and your favorite calorie-free beverage.
  • Ready to be toasted!
    Nutritional Information
    Calories from Fat
    Total Fat
    13 g
    Saturated Fat
    4 g
    90 mg
    300 mg
    Total Carbohydrate
    29 g
    Dietary Fiber
    11 g
    14 g
    38 g
    Vitamin A
    Vitamin C

Faith and Fitness's Recipe Blog: It begins!

Welcome to Faith & Fitness's recipe blog!!

I have had several friends ask that I begin to post recipes as I try them out so here it is! (finally!)

The kitchen is slowly becoming my new best friend as I learn how to cook healthy meals for my family and I hope I can turn your kitchen into your best friend too!

On this blog, you will find recipes of all sorts. My goal is to try at least 2 new recipes a week and when I do, I will post them!

So enjoy, and Happy and Healthy Eats to you!