Recipes

Mexican Fiesta “Noodle” Casserole

by Shannon on May 7, 2012

I was at a potluck recently where my friend Marci served a Mexican dish that was so good people were raving (and taking second helpings). Everyone was surprised to learn that she’d made it with tofu noodles and almond milk cheese because it tasted like the real thing.

Here’s the recipe, based on a Hungry Girl dish that Marci modified to make it even more delicious.

Ingredients

1/2 onion diced

1—2 cloves garlic

Salt and pepper

Chipotle powder

1 lb ground turkey

2 medium tomatoes (such as heirloom)

1 package taco seasoning

2-3 packages fettuccine style Shiritaki tofu (or Ezekial whole grain noodles)

1/4 to 1/2 cup shredded cheese (regular, soy or almond milk cheese)

Olive oil

Instructions

  1. Heat skillet with oil.
  2. Saute onions and garlic.
  3. Add turkey and seasonings to taste, brown.
  4. Add diced tomatoes, cook for 2—3 minutes.
  5. Add taco seasoning, cook until all the liquid is gone.
  6. Drain noodles and rinse well, pat dry.  Place in microwave for one minute.
  7. Drain excess liquid, pat dry and cut into 3 inch pieces.
  8. Mix noodles into the meat mixture, transfer to baking dish and sprinkle with cheese.
  9. Bake at 375 of 25—30 minutes.

Notes

  • The Shirataki noodles contain yam flour. If you are avoiding flour, you may want to use the Ezekial noodles or cooked brown rice instead.
  • If you are avoiding sugar, make sure to read the labels of the taco seasoning; many pre-made seasonings contain sugar (or some derivative).

Try this recipe and if you have any modifications, please share in the Comments section or send an email to [email protected].

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Greek Yogurt Smoothie

by Shannon on March 26, 2012

After I posted the Cookies and Cream and Marshmallow Rice Crispy Treats recipes, which both involve Greek yogurt, I received the below suggestion from my friend Marci that makes a perfect breakfast on the go.

I get any flavor of Greek yogurt and add 1/4 cup of granola and a few tablespoons of raisins. Mix and enjoy.

Here’s another recipe to try:

Bananas provide natural sweetness and nutrition.

Greek Yogurt Smoothie

Ingredients

  • 1 cup Greek yogurt, vanilla or plain
  • 1 cup frozen fruit, such as strawberries or peaches
  • 1/2 medium banana, peeled
  • 1/2 cup of low-fat milk
  • A few ice cubes (optional)
Directions

  1. Place all ingredients in a blender; process until smooth and serve immediately.
Options
 
What’s great about this recipe is that it’s so versatile. You can personalize this recipe by…
  • Modifying the measurements to meet your food plan or needs. For example, use 1/2 cup Greek yogurt and 1/2 cup milk.
  • Mixing up the fruit. For example, add one-half cup frozen berries and one-half frozen banana.
  • Changing the flavor of the Greek yogurt (but check labels – often the flavored varieties are loaded with sugar)
  • Adding flax or Chia seeds for additional fiber and nutritional benefits
 

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“Cookies and Ice Cream”

March 13, 2012

When I posted the “Marshmallow” Rice Crispy Treats recipe, I received this recipe from from Ann in Greenwood, South Carolina that was just too good not to share. Thanks, Ann! “What I miss the most is a big bowl of ice cream and cookies. Here’s what I do when I need a treat: I blend [...]

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“Marshmallow” Rice Crispy Treats

March 10, 2012

Who doesn’t love Rice Krispies® treats—those little squares of crispy rice cereal covered in gooey marshmallows? A few years ago, I found a way to make this favorite-but-unhealthy treat that doesn’t involve marshmallows, sugar, butter or even baking. In fact, my version is exceptionally good for you, combining the calcium and protein power of Greek [...]

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The Mighty Kale Chip: Lean, Green and Mean on Disease

January 22, 2012

When you eat kale, you’re eating a vegetable that’s a powerhouse of nutrition. For a minimal amount of calories -  just 18 per one-half cup -  you’re getting a hearty dose of nutrients such as vitamin A, calcium and beta-carotene, one of the antioxidants that nutrition experts believe fights cancer and heart disease. And when [...]

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Portobello Mushroom Crust Pizza

January 15, 2012

Who doesn’t love pizza? I know I do. But when I started eating healthy, I thought my pizza-eating days were over. That was before I came across this innovative recipe that substitutes a Portobello mushroom for a pizza crust. Yes, that’s right. You can have your pizza and eat it, too. Ingredients 1 large Portobello [...]

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Apple Chicken Salad

January 10, 2012

This easy and flavorful salad provides both protein and carbs with the combination of fresh chicken and apples.The apples give the salad a sweet crunch and perfectly offsets the tanginess of the Dijon mustard. It’s a versatile dish that you can serve with salad greens, tomatoes, and olives or as a filler for sandwiches. Ingredients: [...]

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Slow-Cooked Lentil Soup

December 18, 2011

I’ve always been a big fan of lentil soup. It’s loaded with nutrition, easy to make, inexpensive, low-fat and delicious. Here’s one of my favorite recipes because (1) it requires only about 15 minutes of prep time and (2) you can just throw the ingredients in a slow-cooker, turn it on, and move on with [...]

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Caramelized Brussels Sprouts: No More Squirrel Brains

November 20, 2011

When I was a kid, there were three foods I hated (and I mean hated): Brussels sprouts, mayonnaise, and pickles. Of these three, Brussels sprouts were the worst because they just looked so horrid. There they’d sit on my plate, these shriveled, uninviting green orbs that tasted just as disgusting as they looked. I refused [...]

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Smashing Pumpkin Pie Recipe

October 16, 2011

The holidays are here and I am enjoying me some pumpkin pie – don’t kid yourself. Even better, I’m eating every creamy bite guilt-free because of this pumpkin-pie-for-one recipe that’s low-carb, sugar-free, and takes about (literally) five minutes to make. Not only is the recipe delish, it’s also good for you. Pumpkin is  loaded with [...]

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