Italian Sausage and Cous Cous

  • 2 links Italian Turkey Sausage
  • 3/4 cup cous cous
  • 1 can zucchini in tomato sauce
  • 1.5 cups frozen broccoli cauliflower mix
  • 3/4 cup chicken broth (water + bouillon)
  1. Remove the casings from the sausage and brown it in a skillet sprayed with cooking spray. Drain.
  2. Place the cous cous in the pan and add chicken broth. Cover and steam on low for 5 minututes.
  3. Add sausage, zucchini, and veggies and heat through (stirring so it won’t stick to the pan).

Makes 4 servings

Nutrition
Calories 222
Fat 4g
Sat Fat 1g
Cholesterol 25mg
Sodium 881mg
Potassium 88mg
carbs 21g
Fiber 2.5g
Sugars 2.5g
Protein 12.5g

Bubble Up Enchiladas

1 lb extra lean ground beef
1 jar taco bell mild sauce (or use a can of enchilada sauce)
1 (8 ounce) can tomato sauce
1 can refrigerated homestyle biscuites
1/2 cup shredded low fat shredded cheddar cheese

  1. Preheat oven to 350 F
  2. Brown beef and drain juices.
  3. Pour and mix enchilada and tomato sauce over browned meat.
  4. Cut refrigerated biscuits into fourths and stir into meat mixture.
  5. Dump into a sprayed 9X13 casserole pan, top with cheese and bake covered for 20 minutes.
  6. Uncover and bake an additional 5 minutes.
  7. Let stand for 5 minutes.

Makes 5 servings

Nutrition
Calories 233
Fat 4g
Sat Fat 1g
Cholesterol 54mg
Sodium 1100mg
Potassium 296mg
Carbs 24g
Fiber 2g
Sugars 4.5g
Protein 26.5g

Parmesan Breaded Asparagus

This was SO good!

Ingredients:

  • 1 bunch asparagus, tips broken off (about 285 grams according to my food scale)
  • 1/4 cup egg beaters
  • 2 TBSP grated reduced fat parmesan
  • 2TBSP flour
  • 1/2 cup panko bread crumbs

Directions:

  1. Dredge the asparagus first in the egg and then in a mixture of parmesan, flour and bread crumbs. Place on a sprayed wire wrack placed atop a baking sheet.
  2. Bake at 425 for 10-15 min until golden and crispy.

Nutritional Information: (2 servings, about 12 spears)
I would say I used only 1/2 of the dredging materials (both wet and dry): Nutrition calculated accordingly.
Calories: 88
Fat: 1g
Saturated: .5g
Sodium 80mg
Potassium 403mg
Carbs: 15g
Fiber: 3.5g
Protein: 7g

Eggplant Lasagna

  • 1 medium eggplant, peeled and sliced into thin medallions
  • salt, pepper, cooking spray for coating eggplant
  • 6 oz soy chorizo OR 2 links italian turkey sausage
  • 3 slices 2% skim mozzarella cheese, torn into pieces
  • 2 wedges laughing cow cheese (I used Mozzarella & Sun Dried Tomato flavor)
  • 1 small can sliced mushrooms
  • 1 TBSP reduced fat parmesan cheese

For the marinara sauce, you can use store bought if you want, but I make my own. Using store bought will increase the calories. Here’s how I make mine. I only used about 2/3-3/4 of the recipe.

  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 TBSP each: garlic powder, minced onions, italian seasoning
  1. Preheat oven to 350.
  2. Place peeled eggplant slices on a large cookie sheet (in a single layer) sprayed with cooking spray. Sprinkle with salt & pepper, and mist with cooking spray.
  3. Bake at 350 for 25 minutes, turning once.
  4. Prepare the sauce by putting all the sauce ingredients in a blender and pureeing.
  5. Brown the sausage and the mushrooms in a skillet coated with cooking spray.
  6. When eggplant is finished, spread a little bit of the laughing cow on each slice of eggplant.
  7. Mist a 9×9 pan with cooking spray. To prepare lasagna layer in this order: about 1/4 of the marinara, half the eggplant slices, half the sausage mixture, 1.5 slice mozzarella, then repeat once more. Top it off with more marinara and then the parmesan cheese.
  8. Bake at 350 for 20 minutes.

Makes 4 servings.

Nutrition (w/ Chorizo. Adds 10 calories if you use turkey sausage)
Calories 170
Fat 9g
Sat Fat 3g
Cholesterol 12.5mg
Sodium 845mg
Potassium 329mg
Carbs 15g
Fiber 6g
Sugars 4g
Protein 11g

Pork Chops with Green Apple Tomatillo Salsa

  • 1 lb boneless pork chops (mine were about 4.2 oz after trimming the fat)
  • 1.5 tablespoons ground cumin
  • 1 TBSP seasoning salt
  • 1 1/2 tsp black pepper

    For tomatillo and green apple sauce

    • 1 cup diced tomatillos (about 4)
    • 1 green apple
    • 1 tbsp cilantro
    • 1 tbsp garlic powder
    • 1 teaspoon ground cumin
    • 1/4 cup water
    • 1 tablespoon fresh lime juice
    • 1/2 tablespoon sugar free honey
    • 1 teaspoon jalapeno peppers

    1. Sprinkle salt, cumin and pepper on the pork chops and let marinade while you prepare the sauce.
    2. To prepare the sauce: Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
    3. While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
    4. Heat a skillet coated in cooking spray over med-high heat. Cook pork chops approx. 15 minutes, turning once until no longer pink in the middle (I put the lid on to help trap some heat and cook them through).
    5. Serve the pork chops topped with the apple-tomatillo sauce.

    Makes 4 servings

Nutrition (based on a 4.2 oz chop)
Calories 174
Fat 5g
Sat Fat 1.5g
Cholesterol 58mg
Sodium 803mg
Potassium 129mg
Carbs 9g
Fiber 1.5
Sugars 5g
Protein 24.5g

Chicken Tortilla Soup

  • 6 oz chicken tenderloins, boiled and shredded
  • 1 14 oz can of Fiesta Corn (or any other kind of corn works), drained
  • 1.5 cups salsa (hotness of your choice)
  • 3 cups water (taken from what you boiled the chicken in) + 1 bouillon cube (or just use broth!)
  • 1/2 cup shredded fat free cheddar cheese
  • 3 small corn torillas, cut into strips
  1. Boil the chicken and shred it into bite sized pieces, reserving 3 cups of the water used to boil.
  2. Add shredded chicken, bouillon cube, salsa, and drained corn to the pot and return to a boil, then reduce to a simmer.
  3. Meanwhile, preheat the broiler to high and place the tortilla strips on a cookie sheet sprayed with cooking spray, then spray the strips with cooking spray as well.
  4. Broil 2-3 minutes, “stirring” them around once, until crisp and lightly brown.
  5. Place the soup in 4 bowls, and top with 2TBSP cheese and 1/4 of the tortilla strips.

Makes 4 servings. Next time I might double the chicken (adding about 35 calories per serving), since Jeremy likes meatier.

Nutrition (toppings included). Soup is 109 calories by itself.
Calories 161
Fat 1g
Cholesterol 27mg
Sodium 1459mg
Potassium 310mg
Carbs 25g
Fiber 2.5
Sugars 2.5
Protein 15g

Baby Food Recipes

As many of you know, I make my own baby food because it’s healthier (free of additives, preservatives, sugar, and sodium), cheaper, and….did I mention cheaper?? Here are a few of Sebastian’s favs. I make everything with my magic bullet! However, a blender of food processor will work as well.

Sweet Potatoes

  • 1 medium sweet potato
  • water, as needed
  • Optional: cinnamon to taste.
  1. Microwave, boil or bake sweet potato until tender (I use one of those potato sleeves for the microwave). Let cool completely, or until cool enough to handle. You should be able to peel away the skin easily.
  2. Cut potato into chunks and place in magic bullet. Add a little bit of water (and cinnamon if you are adding) and blend, adding water as necessary to reach desired consistency for baby.
  3. Store refrigerated for a few days or you can place sweet potato into ice cube trays and freeze. Thaw at room temperature for individual servings!

Cinnamon is a great thing to add to baby food. Not only does it add a little bit of flavor (without making it too sweet), but cinnamon has NUMEROUS health benefits. Just google it and you’ll find an exhaustive list of it’s benefits.

Apple sauce

  • 3-6 apples (depending on size), cored & chopped, peels on*
  • Optional: cinnamon
  1. Bring a pot of water to boil and add chopped apples. Boil for 20-25 minutes. Drain and cool.
  2. Place apples (and cinnamon) in a magic bullet and puree.
  3. Serve alone or mixed with Gerber Rice Cereal.

*I leave the peels on the apples (and pears) because a lot of the apple’s nutrients (like many fruits and veggies) are found in it’s peel. When boiled and pureed, baby won’t even notice.

Pear sauce (EASY)

The great thing about pear sauce is that you don’t have to cook them first (if you’re using Barelett pears anyway) because they are softer.

  • 2 Bartlett pears, peels on
  • Optional: cinnamon
  1. Place all ingredients in magic bullet and puree. Again, I leave the skins on the pear for the nutrition benefits.
  2. Serve alone or mixed with Gerber Rice cereal.

Fruit Smoothies

  • Plain yogurt
  • fresh fruit of your choice (berries, banana, grapes, etc)
  1. Place in magic bullet and blend, adjusting amounts until desired consistency is reached. You can mix it with some Gerber Rice Cereal to give more flavor and spoonable consistency.

Apple banana sauce

  • Prepare apple sauce as instructed above and add 1 small banana (or half a large). Puree in magic bullet. Serve alone or mixed with Gerber Rice cereal.

Pureed veggies

  • Squash, carrots, etc
  1. Boil (or microwave) until tender (again I suggest leaving the skins on the squash).
  2. Puree in a magic bullet, adding water if needed.
    Tips: Try buying pre-cut steam-in-bag vegetables in the produce section of the supermarket (like Market Fresh brand) if you are pressed for time.

Mashed banana (easy!)

  1. Mash a banana with a fork. Serve alone of with Gerber Rice Cereal.

Banana “ice cream”

Sebastian loves this (and so do I!!)

  • Slice a banana into medallions and freeze it.
  • Place frozen banana in food processor and puree (scraping down sides as needed) until it reaches an ice cream like texture.

The next few are short cut (though still cheaper) recipes that Sebastian likes.

Pumpkin: Canned pumpkin is pretty much pure pumpkin. There is no added sodium and it is fiber packed. Sebastian loves it by itself.

Lima beans: Sebastian loves lima beans. If you are using canned vegetables/beans, ALWAYS rinse them thoroughly. You’ll wash away a lot of the sodium and additives packed in the can to preserve them.

  • 1 can lima beans
  • water as needed
  1. Rinse lima beans thoroughly.
  2. Place in a magic bullet with some water and puree, adding water as needed until desired consistency is reached.

Navy beans (canned): Fiber packed. Just make sure they are rinsed thoroughly and prepare as listed above for Lima beans OR, when baby gets older, just let him eat them as finger food. Sebastian likes to do this.

Tips (quicklist)

  • Leave peels on for added vitamins and nutrition.
  • Rinse canned goods thoroughly if using.
  • Adding rice cereal to pureed fruits and veggies adds bulk (if your baby is trying to gain weight), flavor, and nutrition.
  • Most pureed fruits and veggies can be poured into ice trays and frozen, and then thawed one at a time at room temperature for individual servings. Place it in the diaper bag as you leave for your destination and then it’ll be thawed by the time you need it hopefully!

Sweet Potato & Pork Chili

I used the crockpot, but you can prepare the pork in a skillet or oven too. This was not originally for the crockpot, but I wanted to free up some time. 🙂

  • 1 medium carrot, chopped or 9 baby carrots, chopped.
  • 1 TBSP garlic powder
  • 1 TBSP minced onion
  • 1 medium sweet potato, peeled and diced
  • 1 lb pork tenderloin, trimmed of fat
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 2/3 cup chicken broth (I used water + bouillon powder)
  • 1 14 ounce can diced tomatoes
  • 1 TBSP jalapeno peppers, diced
  • 1 tablespoon adobo or tobasco sauce
  • 1 15 ounce can navy beans, rinsed and drained
  • 2 TBSP cilantro
  1. Season the pork with salt & pepper.
  2. Add the pork, minced onion, carrot, garlic and sweet potato to a crockpot misted with cooking spray; cook on low for 5-6 hours (or high for 4), until tender.
  3. Shred the pork into pieces with two forks.
  4. Mix in the remaining ingredients; keep crockpot on low or warm until heated through. (To speed things up, transfer contents to the stove and heat to boiling. If you skipped the crockpot, you’ll have to cover and simmer for 1 hour to make sure potatoes and carrots are tender).

Makes 4 servings

Nutrition
Calories 228
Fat 3g
Cholesterol 60
Sodium 1550
Potassium 515mg
Carbs 26g
Fiber 8g
Sugars 5g
Prrotein 28g

Crescent Italian Bake

So easy, but so impressive looking!!

  • 1 can reduced fat crescent rolls
  • 1lb extra lean ground beef
  • 1 small can tomato sauce (italian flavored works well, but not required)
  • 3/4 cup fat free shredded mozzarella cheese
  • seasonings to taste: basil, oregano, garlic powder, salt, minced onions.
  1. Preheat the oven to 350, and heat up a skillet on medium heat misted with cooking spray.
  2. Brown the ground beef in a skillet and drain the fat.
  3. Return the beef to the pan and pour in the tomato sauce and seasonings to make a meat sauce.
  4. Separate crescent dough into 8 triangles. Place dough in a greased 9-inch glass pie plate in spoke pattern, with narrow tips hanging over the rim of plate about 3 inches. Press dough in side and bottom to form a solid bottom crust; sprinkle with 3/4 cup of the cheese.
  5. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center, overlapping slightly in the middle (It looks like spokes of a wheel! See picture below).
  6. Sprinkle basil and garlic powder (mostly to make it look pretty) and mist with cooking spray.
  7. Bake at 350 for 20 minutes.

Makes 5 servings (I know it’s hard to cut a pie into 5 pieces…)

Nutrition
Calories 284
Fat 9.5g
Sat Fat 3.5g
Cholesterol 55mg
Sodium 990mg
Potassium 108mg
Carbs 22g
Fiber .5g
Sugars 6g
Protein 28g

Rice Krispy Fudge bars

Okay, The recipe called for Rice Krispies, and I used puffed rice cereal to lower the calories/make it a little healthier. They were good, but Jeremy and I both agreed they’d taste better with rice krispies. So…I’ll include the nutrition for both below. I will try this recipe again soon with rice krispies.

  • 8 oz chocolate chips
  • 1 14 oz can Sweetened Fat-free Condensed Milk
  • 2 servings mini marshmallows (about 90 calories/serving)
  • 4 cups puffed rice (or Rice Krispies) cereal
  1. Line a 9×9 inch baking dish with aluminum foil letting the edges hang over the edges of the pan. Lightly spray with cooking spray.

  2. Stir the Sweetened Condensed Milk and the chocolate chips in a microwave safe bowl. Microwave it for 30 seconds, stir, then repeat until completely melted/blended.

  3. Fold in the cereal and the marshmallows.

  4. Spread the mixture into the foil lined pan.

  5. Refrigerate until firm, then cut into 12 squares.

Makes 12 servings

Nutrition (for puffed rice)
Calories 223
Fat 5g
Sat Fat 3g
Cholesterol 4g
Sodium 38mg
Carbs 40g
Sugars 33g
Protein 3g

Nutrition (for Rice Krispies)
Calories 232
Fat 5.5g
Sat Fat 3.5g
Cholesterol 4g
Sodium 92mg
Potassium 7mg
Carbs 43g
Sugars 34g
Protein 3g

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