Happy Thanksgiving!

 

thanksgiving

Thanksgiving is quickly creeping up and I’m sure all of you are just as excited as I am for the upcoming break of relaxing, spending time with family and friends, and eating good food. It’s hard not to love Thanksgiving but sometimes it is hard to stick to eating healthy and not splurging on turkey and the copious amounts of pie and desserts. Today I hope to help you all find delicious and healthier substitutes to traditional Thanksgiving favorites.

Sweet Potato Pie- http://www.skinnytaste.com/2010/11/sweet-potato-pie.html

Green Bean Casserole- http://www.skinnytaste.com/2012/11/lightened-up-green-bean-casserole-with.html

Pecan Phyllo Tarts- http://www.skinnytaste.com/2012/11/mini-pecan-phyllo-tarts.html

Stuffing- http://www.skinnytaste.com/2012/11/mini-pecan-phyllo-tarts.html

All of these recipes come from one of my favorite bloggers, Gina Homolka from Skinnytaste. She comes out with great recipes and is so motivational! I highly suggest looking at some of her post.

I hope some of you will give these recipes a try and have a very Happy Thanksgiving!

 

Who’s ready for some football?!!

As some of you may know, last week I decided to try out a new recipe with you guys and am curious to see what you thought! I made them and added in some chopped mushrooms and have fallen in love. I halved the recipe and it made enough for me to eat off for the next few days, and not to mention it was a healthy and fulfilling meal. I honestly don’t know why I have not made these until now because it is so many wonderful things in a little, compact package. Moving onto this week, I’m bringing to you a football recipe!

Although college football is almost over, there are still some big games left in the season and who doesn’t love great game day food?. On game days my fiance and I usually eat out or eat at the tailgates we go to. If we go out to eat I almost always order the spinach and artichoke dip appetizer and it has come to that time where I find a better substitute. I thought it would be a good idea to make a healthier version of it at home and pair it with some baked tortilla chips versus the regular kind to lighten it up and not over indulge on the restaurant versions. This recipe is super easy to make and is great for at home or at a tailgate!

Happy Tailgating!

Ingredients

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

8 ounces fat-free cream cheese

1/4 cup low-fat mayonnaise

1/4 grated low-fat Parmesan cheese

1/4 grated low-fat Romano cheese

2 cloves minced garlic

1/4 teaspoon garlic salt

7 ounces chopped artichoke hearts

1/2 cup frozen chopped spinach (thawed and drained)

1/4 cup shredded low-fat mozzarella cheese

Salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Lightly grease a small baking dish. In a medium bowl, combine all ingredients in except for the artichoke hearts and spinach. After, mixed, gently stir in the artichoke hearts and spinach. Pour mixture into the greased baking dish.

Bake in the oven for 25 minutes, or until bubbly and lightly browned.

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

Ingredients

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

Spinach and Artichoke Dip

Yield: 6 servings

Ingredients

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, mozzarella cheese, minced garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Bake in preheated oven for 25 minutes, until bubbly and lightly browned

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

Quinoa Burgers

quinoa-patties

Photo: Courtesy of Skinnytaste.com

So today I want to try something a little different! While I normally share with you all some of my favorite recipes, today I thought I would change things up and provide a recipe that we could try together. With such a hectic schedule it can sometimes be difficult to eat healthy all of the time, especially when you get bombarded with loads of homework and tests. When this happens to me, I always aim to eat as clean as possible following my caffeine binge and not so healthy meals. Eating clean means eating whole foods and avoiding any refined sugars and processed foods. I have been searching for some new recipes and have come across recipes similar to this but always seem to overlook it. The recipe is for a quinoa patty that is not only versatile but has excellent reviews. Now i have decided to finally give it a try and hope you will too!

I hope y’all enjoy and let me know what you think!

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 large scallions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 cup kale
  • 1 cup plain breadcrumbs
  • 1 teaspoon olive oil

Directions

  • Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.
  • In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.
  • Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

 

Brunswick Stew

The cooler fall weather is finally here and I am so excited to be able to share this Brunswick Stew recipe with all of you. I first had this stew on a camping trip during the freezing winter nights of December and needless to say, I fell in love! Our friend had gotten this recipe from his dad that made this for their family on special occasions and made it at our camp out. Once we started eating, I literally could not stop eating it. Although, I get teased to this day for that, it was completely worth it and now my fiance and I have made it a tradition to always make when the cold weather hits. Without further adieu, I bring to you a lighter version of the infamous Brunswick Stew. It is better to let it simmer for a few hours, but if you are short on time, or just really eager to eat, it’s no problem to shorten the time to accommodate you.

Ingredients 

1 Tablespoon Olive Oil or Peanut Oil

1 1/2 Cups finely diced sweet onions

1 Tablespoon Minced Garlic

1 Teaspoon Cayenne Pepper

1/2 Tablespoon Fresh Ground Black Pepper

1/2 Tablespoon Sea Salt

1/8 Cup Worcestershire Sauce

1/4 Cup North Carolina Vinegar Barbecue Sauce

1/2 Cup Sweet-Mustard Base Barbecue Sauce

1.5 Pounds Meat ( we usually use 1/2 lb shredded chicken, 1/2 lb lean ground beef, and 1/2 lb pulled pork)

4 Cups Crushed Tomatoes

1 Cups Coarsely Chopped Tomatoes

2 Cups Fresh Shucked Sweet Corn

2 Cups Fresh Baby Butter Beans

32 Ounces Low Sodium Chicken Stock

Texas Pete Hot Sauce ( or hot sauce of your choosing to taste)

Directions 

In a good-size cast-iron Dutch oven or stockpot, heat the oil over medium-high heat.

Add diced onions, then garlic, and sweat until translucent, about 15 minutes.

Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes.

Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.

Add Texas Pete Hot Sauce to your liking.

Serves 8-10

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