Slacking

Well, I've definitely been slacking on the cooking front.  I did make some good butternut squash soup a while back, but it wasn't the best subject for the camera.  So far, fall has brought lots of social events - which while fun, are not good for my diet.  We've gone to multiple football games which means tailgating which means lots of good (bad) food. Have I mentioned I have no self control?  Instead of a recipe today I'll share my past week or two - via instagram photos - enjoying the fall weather by traveling, eating, cuddling, being outside, baking, decorating, and tailgating.
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Turkey Picadillo

Today's recipe is another one from Skinnytaste - Turkey Picadillo.  I only edited a few things to be able to use what I already had at home.  I've made it twice now.  It's the perfect way to use up the odds and ends I seem to always have that need to be used up (onion, cilantro, etc) before they go bad.  Try it out!



What you will need:

1.25-1.5 pounds lean ground turkey (Skinnytaste used 93%, I used 99% fat free and it was still good)
4 oz tomato sauce
salt, to taste
pepper, to taste
1 teaspoon ground cumin
2 bay leaves (I shook some dried bay leaves into mine)
2 tablespoons green olives
2 tablespoons green olive brine

Sofrito:
1/2 large onion, chopped
2 cloves minced garlic
1 tomato
1/2 to 1 bell pepper, chopped
2 tablespoons cilantro

Cook turkey in a large saute pan over medium heat.  Season with salt and pepper.  As the turkey cooks, break it into small pieces.

While the turkey is cooking, put together sofrito by chopping and mixing onion, tomato, bell pepper, cilantro, and garlic.  Add sofrito to meat and continue cooking on a low heat.  Add green olives, brine, bay leaves, and cumin.  Add tomato sauce and 1/4 cup water and mix.  Simmer on low for about 15 minutes.  Enjoy!
green olives turkey picadillo
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Chicken Fajitas

I've made these fajitas a few times and a few different ways based on what I had at home. They are a take on Skinnytaste's Chicken Fajitas and very simple and quick to put together. They are great topped with Pico De Gallo, stuffed into a tortilla, or eaten plain.

Here's what you will need:

16 oz boneless skinless chicken tenderloins (or chicken breasts)
1 bell pepper, chopped
1 small onion, chopped
2 limes, juice of
2 teaspoons olive oil
salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder

(you may want to add other types of peppers or spices to fit your taste)

In a medium non stick pan, cook chicken over medium heat in the juice of two limes.  I started doing this recently to avoid using oil and it gives the chicken a great flavor.



Shortly after putting chicken in the pan, add cumin, garlic powder, salt, and pepper.  In a medium sized bowl, toss chopped peppers and onions with 2 teaspoons olive oil, salt, and pepper.



 When the chicken is done cooking, remove from pan and put the pepper and onion mixture in. Saute until tender. 

 Meanwhile, you can shred your chicken.


When the peppers and onions are done, mix them with your chicken and enjoy! 
bell pepper chicken fajitas
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Mushroom Stroganoff

Tonight I made Mushroom Stroganoff from Skinnytaste.  While it looks amazing as is - I made a few alterations based on what I had at home.



Servings: 4

Per Serving:
7 WW Points Plus                53 g carbs
285 calories                          3 g fat
13 g protein                           7 g fiber

What you will need:

1 tablespoon butter (I used Balade light butter with sea salt)
1/2 cup onion, chopped
2 tablespoons unbleached all-purpose flour
2 cups fat free broth (she recommends vegetable or beef, but I used chicken and it was fine)
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
10 ounces baby bella mushrooms, sliced
8 ounces white button mushrooms, sliced
1/4 teaspoon thyme
salt and pepper to taste
2 tablespoons white wine
1/4 cup fat free plain greek yogurt (or reduced fat sour cream)
8 ounces uncooked noodles (I used whole wheat angel hair)

For you other novice cookers out there - I would recommend having the ingredients ready and measured out when you start this recipe.  Everything moves pretty quickly and there's lots of necessary stirring - so it helps to have everything ready and in front of you.  I followed the cooking directions from Skinnytaste...so here you go:

Cook noodles according to package directions.  When the water starts to boil for the noodles, heat a large nonstick skillet and melt butter over medium heat.  When butter is heated, add onions to the pan and cook for 2-3 minutes over medium low heat.

Add flour and stir with a wooden spoon for 30 seconds.  Gradually add broth, Worcestershire sauce, and tomato paste - stirring constantly.  Add mushrooms, thyme, salt, and pepper.  Stir and cook for 4-5 minutes or until thickened and bubbly.  Stir constantly.

Add wine and bring to a boil.  Reduce heat and simmer 4 minutes.  Remove from heat; let stand 30 seconds.  Stir in greek yogurt (or sour cream), add noodles, and mix well.  Enjoy!

mushroom pasta stroganoff
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Baked Acorn Squash with Agave, Light Butter, and Brown Sugar

This is a lightened up version of Simply Recipes Classic Baked Acorn Squash.  I've included all of the same flavors, but I used light butter as opposed to regular and agave instead of maple syrup.  I also used less of both of these ingredients than the original recipe calls for to lighten up the calories - but it is still plenty sweet. Of course, you are welcome to adjust them to taste!

Servings: 4 (1/4 squash in each serving)

Per serving:
2 WW Points Plus          14 carbs
65 calories                      1 gram of protein
2 grams fat                      2 grams fiber




What you will need:

1 acorn squash, cut in halves and scored
1 tablespoon butter (I used Balade light butter with sea salt)
1 teaspoon agave nectar (or maple syrup)
1 teaspoon brown sugar

Preheat oven to 400

With a large, sharp knife, cut acorn squash in half from stem to bottom.  With a spoon, scoop out seeds and strings.  Score inside of the squash with a sharp knife, making what looks like a grid.

Spread half of a tablespoon of butter onto each half. Then, put 1/2 teaspoon of brown sugar on each half.  Lastly, drizzle 1/2 teaspoon agave nectar over each half.

Place squash in baking pan with water covering the bottom of pan to avoid burning or drying out the squash.  Bake for an hour, until tops are browned and squash is very soft.



Adjust toppings to taste. Mix, mash, and enjoy!
acorn squash agave nectar brown sugar
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Curried Coconut Lentil Soup

I've been looking for some fall recipes and found one that I thought sounded perfect for this dreary, rainy day. It WAS perfect.  Curried Coconut Lentil Soup.  I must admit I have never [knowingly] eaten lentils, cooked with coconut milk, or curry powder.  I know, kind of weird, but I'm still pretty new to cooking.  These flavors, along with all of the others in this soup, were amazing together.  I only made one addition to this recipe and followed the original cooking directions. I  would highly recommend making this!

                                  

What you will need:

2 cloves of garlic, minced
1 tablespoon olive oil
3 tablespoons tomato paste
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
2 teaspoons salt
1 cup coconut milk (I used Trader Joe's unsweetened from the shelf)
3 cups water
1 cup red lentils, rinsed (I used Trader Joe's split red lentils)
1/4 yellow onion, chopped
1 can garbanzo beans, drained
1 cup fresh or frozen peas (I used frozen)


First, saute the garlic and olive oil over low heat in a medium to large pot for 2-3 minutes.  Then, add tomato paste, curry powder, cinnamon, cayenne pepper, and salt, and saute for another few minutes.  Stir constantly.


Next, add water, coconut milk, garbanzo beans, onion, lentils, and peas.  Bring to a gentle boil and cook for 15-20 minutes uncovered.  Stir occasionally.  Remove from heat and enjoy!



This made 4.5 cups worth of soup for me.  With it being 4 servings (a little over a cup in each), each serving has about 310 calories, 17 grams of protein, 45 grams of carbs, 6 grams of fat, and 12 grams of fiber. 7 WW points plus - not too bad!



Thank you, Molly Alice Nests, for this recipe!  Be sure to check out her blog for the original recipe and much prettier pictures.
chickpeas coconut curry
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Color Run

Oooh, Monday. I am so bad about veering off of my diet on the weekends. This weekend was especially "bad" because it was my husband's birthday.  My body was not happy I fit pizza, ice cream, mexican food, and more into the celebration.  But, as Monday morning rolls around, I am guilted back to my high fiber cereal, non fat greek yogurt, lean meats, and fruits and veggies (which I really do feel much better eating).

I did have one fun, active event this weekend.  I took part in my first 5k - "The happiest 5k on the planet" - the Color Run!  It was so much fun.  It's not timed and all kinds participate (young, old, canine).  For those of you not familiar with the Color Run, it is a 5k where a different color of powder gets thrown on you when you complete each kilometer, leaving you nice and rainbowy at the end.  I walked/ran it with my husband, cousin, and a few friends.  We all had a blast - I would recommend taking part when they come somewhere near you. You can check their schedule here.





So much fun! And it made me feel a little better about all of that horrible food I ate this weekend.  I did have a successful trip to Trader Joe's today.  I saw my first acorn and butternut squashes of the season.  I also got the rest of the ingredients I needed for my next two upcoming recipes - Curried Coconut Lentil Soup and Mushroom Stroganoff.  Check back sometime tomorrow to see how they turned out!
5k color run
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