We are vegetarian so no meat.... but our latest favourite is ricotta gnocchi So easy Ricotta, parmesan and egg with a bit of flour to bring it together... Can add herbs, spinach, beetroot etc form into gnocchi shapes and keep in the fridge till you need them. We just had them fried in a bit of olive oil with butternut - but can boil them as well and use any favourite sauce
Fitness Minutes: (7,371)
1/8/13 10:06 P
1/2 100% whole wheat Sandwhich thin, toasted 1 hard boiled egg, sliced 1/2 oz., low fat shredded cheese (cheddar, mozzerella,etc.) 1/2 C meatless spaghetti sauce (I spice it up with more garlic and oregano)
Toast the sandwhich thin, top with the sliced hard boiled egg, top that with the cheese and pour hot spaghetti sauce over it all to melt the cheese. I sometimes put it all in the microwave to heat the egg if I hard boiled it earlier. About 280 calories! My honey loves bacon so we always have Hormel's precooked real bacon bits on hand and he adds 1 tbl of those before the cheese. Adds about another 15-20 calories.
1 pound boneless skinless chicken cut into bite size pieces 1 can 14.5 ounces diced tomatos w the juice w Italain seasonings like basi oregano etc. 2 cloves garlic chopped 1 small onion chopped hot cooked rice or pasta
Saute onion and garlic for about 5 minutes in a bit of olive oil. Add the chicken and cook until no longer pink. Add the can of diced tomatoes with the juice and cook until all is hot.
Serve over rice or pasta. Top w parmasan cheese
Fitness Minutes: (120)
12/13/12 3:39 P
You're welcome, it really is very good! I made a different variation of it the other night, with pepper jack cheese and spinach and BF was all "I like the pesto one better"
Here's my all time favorite pork chop recipe from skinnytaste.com. I make w/ 2 boneless chops but leave the sauce ingredients the same as below. I serve w/ roasted potatoes and it's nice to have extra sauce to put on them :) It's more than 5 ingredients but it's really really easy to make and tastes soooo good. I use shallots instead of the onions.
1 tsp butter 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat 1/2 tsp salt fresh ground pepper 3 tbsp chopped onion 3/4 cup fat free chicken stock 1 tbsp dijon mustard 2 tbsp chopped, fresh herbs like parsley, chives
In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.
Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.
Edited by: YOJULEZ at: 12/13/2012 (15:40)
Fitness Minutes: (2,665)
1,006 12/13/12 3:26 P
YOJULEZ...that sounds awesome! I'm going to try that one soon. I've been getting big into chicken recently (I used to never make it because I'd always ruin it somehow)!!
Fitness Minutes: (120)
12/13/12 12:19 P
It's technically 6 ingredients, but still very easy. It's a recipe I got from kalynkitchen.com for Baked Chicken stuffed with Pesto and Cheese
2 Chicken breasts, pounded out thinner. To save calories, especially if you get ginormous chicken breasts that I do that are like 8oz a piece, you can also use one chicken breast and slice it in half lengthwise, and then pound it out. 2 tbsp sour cream (low or fat free is fine, maybe even greek yogurt although I have not tried it) 2 tbsp pesto 2 tbsp shredded mozzarella cheese. 1/4 cup breadcrumbs (you probably won't use all of them, and I use the italian kind. The original recipe called for using almond flour to make it low carb) 1 egg, beaten
Preheat oven to 375F
Mix the sour cream, pesto, and cheese in a small bowl. Spread the mixture on the chicken breasts, then roll up the chicken breast and secure with toothpicks. Coat the outside of the chicken with the egg (either carefully roll it in, or use a brush to spread it on), then coat with breadcrumbs, either by sprinkling on all sides or by carefully rolling it.
Put in a baking dish and bake for 30 minutes or so, until it's done.
My boyfriend loves this dish and said it's the best thing I've ever made for him. Silly since it's really super easy and quick :)
12/13/12 8:19 A
Yummy! I love that! Sometimes i just thinly slice bleu cheese and top pears with it for a snack. Light and refreshing!
btw- you can also do the pork in the oven, 300 degrees for a long time. Just make sure it doesn't dry out.
Fitness Minutes: (2,665)
1,006 12/13/12 1:37 A
WINE4GIRL, that sounds great! I'll have to try that one once I get a crock pot (which I'm hoping to purchase soon).
I have a nice light salad I make occasionally...and by "light" I'm referring to the fact that it's not very filling...and it's very refreshing...it's not too high in calories but because there is a small amount of cheese it probably wouldn't be considered low fat.
** Pear and Blue Cheese Salad ** (serves four)
4 ripe pears 4 oz. Roquefort (or a similar blue) cheese 1 Tbsp balsamic vinegar
2 Tbsp olive oil (original recipe calls for 2 Tbsp but I usually go less to save calories/fat) salt & ground black pepper
1) Cut the pears into quarters and remove the cores. Thinly slice each pear quarter and arrange on platter. 2) Slice the Roquefort as thinly as possible and place over the pears. Mix the oil and vinegar together and then drizzle on top. Season with s&p to your liking.
12/12/12 8:19 P
Pork butt, trimmed of all excess fat... put in crock pot with three or four garlic cloves and pour a bottle of spicy (or regular) Bloody Mary mix over. Let cook on high for 6-8 hours depending on size of pork butt. (I just let it cook!) Drain liquid, let meat cool and shred. reheat with a bit of Bloody Mary mix of your favorite bbq sauce. Great as sandwiches or with slaw.
Great meal for a crowd or to cook and pre-portion and freeze.
Fitness Minutes: (2,665)
1,006 12/12/12 6:32 P
I'm excluding salt & pepper and olive oil, as these are typically used in most recipes (I do realize not everyone uses olive oil...so excluding "Pam", etc)...with so few ingredients, these are generally easier recipes for newer cooks and take up less of our ever-dwindling amount of time after work.
One of mine...
** Honey Mustard Chicken **
(8 chicken thighs) 4 Tbsp wholegrain mustard 4 Tbsp honey salt and ground black pepper
1) Preheat oven to 375 and put chicken thighs in roasting pan in a single layer. 2) Mix together mustard and honey, season with s&p to taste, brush mixture all over thighs (preferably the chicken's). 3) Cook 25-30 minutes, brushing chicken with pan juices occasionally, until cooked through (juices should run clear when you cut into chicken).
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