Recipe of the Day - Sauteed Peppered Mushrooms

This one is definitely my favorite so far!!!

Original Recipe - Pg 178 of The Biggest Loser Family Cookbook
1 1/2 tsp EVOO
1 1/2 pounds sliced button mushrooms
1 Tbsp freshly minced garlic
1 Tbsp Worcestershire sauce
1/2 tsp ground black pepper (freashly ground if possible)
Salt, to taste

Place a large nonstick skillet over med-hi heat.  When hot, add the EVOO, then the muchrooms and garlic.  Cook, stirring occastionally, until the mushrooms are tender and excess moisture is evaporated, 6-8 mins.  Add the Worcestershire and pepper and cook until any additional moisture is evaporated and the mushrooms are lightly browned, 7-9 mins.  Season with salt and serve.

Makes 4 (approx 3/4 c) servings

Per Serving: 61 calories, 5g protein, 7g carbohydrates, 2g fat (trace saturated), trace cholesterol, 2g fiber, 54 mg sodium

My Version
1/2 package of mushrooms, sliced
1 sweet yellow onion, cut into bite size pieces
3 cloves of fresh garlic, minced
EVOO
Black pepper
Sea salt
Worcestershire sauce

Pour enough oil in to your skillet to coat the bottom and on med-hi heat.  Toss in mushrooms, onions, garlic.  Sautee until mushrooms are tender, pour in an unmeasured amount of Worcestershire sauce (it shouldn't be soupy, but I definitely used more than the recipe called for).  Continue to sautee/stir/toss until there is little to no liquid in your pan.

*I paired mine with a round steak marinated in Jack Daniel's Steakhouse EZ Marinade and a spinach salad with poppyseed dressing.  I topped the steak with the mushroom mixture :)  YUUUUUUUUMMMMMMMYYYYYYYYY!!!!!!

Recipe of the Day - "New Favorite Meatballs"

Original Recipe - pg 87 of The Biggest Loser Family Cookbook
Olive Oil Spray
2 egg Whites
1/2 c. Quick Cooking Oats
1/4 c. Fat Free Milk
1/2 c. Finely Chopped Fresh Parsley
1 Tbsp dried Minced Onion
1/2 tsp dried Oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp crushed red pepper flake
1 pound 96% lean ground beef

Preheat the over to 400 F.  Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined.  Add the parksley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until conmbined.  Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/4" diameter (use a cookie scoop or 2 Tbsp for ease).  Roll the balls with your hands and arrange, not touching, on the prepared baking sheet.  Bake for 7-1-0 minutes, or until no longer pink inside.

Makes 4 (8 meatball) servings

Per serving: 194 calories, 25g protein, 10 carbohydrates, 5g fat (2g saturated), 60 mg cholesterol, 2g fiber, 252 mg sodium.

My Version
There were very few things I did differently from above.  The ground beef I had was a little fattier than the 96% lean that was recommended.  And I didn't measure any of the seasoning (but I wish I had atleast measured the parsley since it was so much.  I used dried parsley instead of fresh, because that's what I had. 

The meatballs were still definitely yummy!

*For the kids I paired it with Lemon Pepper Brown Rice (Prepare as directed on package and generously sprinkle with lemon pepper seasoning), steamed carrots, and apple wedges.  They LOVED everything!  ESPECIALLY the rice!

*For myself I paired the meatballs with steamed stir fry veggies and an apple.

Recipe of the Day - Chicken Salad Dijon with Grapes & Apples

Original Recipe - pg 66 & 67 of The Biggest Loser Family Cookbook
1 pound trimmed Boneless Skinless Chicken Breasts
3 tsps Extra Virgin Olive Oil
Salt, to taste
Ground Black Pepper, to taste
3 Tbsp Fat Free Plain Yogurt
3 Tbsp Dijon Mustard
1/3 cup Chopped Celery
1/3 cup Seedless Grapes, each cut in half
1/3 cup Chopped Red Apple

Preheat grill to high heat.

Rub the chicken all over with 1 tsp of the olive oil and season with salt and pepper.  Place on the grill and cook for 3-5 minutes per side, or until the chicken is no longer pink and juices run clear.  Allow the chicken to cool, then cut it into bite sized cubes.

In a large glass or plastic mixing bowl, whisk together the remaining 2 tsps olive oil, yogurt, and mustard.  Add the chicken, celery, grapes, and apple.  Gently toss well to combine.  Season with salt and pepper and serve.

Makes 4 servings

Per Serving: 173 calories, 27g fat, 4g carbohydrates, 5g fat (less than 1g saturated), 66 mg cholesterol, trace fiber, 361mg sodium

My Version
1 1/2 - 2 lbs of boneless skinless chicken breast strips
2 tsp olive oil
Ground Black Pepper, to taste
6 Tbsp Plain Yogurt (I didn't use a fat free version)
6 Tbsp Honey Dijon Mustard
Handful of chopped celery
2 chopped Fuji Apples
Handful of green grapes, cut in quarters

I cooked the chicken in the microwave for approx 8 minutes, meanwhile chopping and combining grapes, celery, & apples. 

I cut up the chicken as soon as it was cooked through and tossed in with the apple, grapes, and celery.

In a seperate bowl whisk together the yogurt, mustard, olive oil, and black pepper.

Pour "dressing" over other ingredients and gently fold with a spatula until all pieces are coated with dressing.

Serve :)

This recipe was a lot yummier than I anticipated and definitely had a kick.  I wondered if it would be too much for the kiddos (I served it for lunch today), but they all gobbled it up like crazy!  My son actually had two helpings!  My daughter wrapped hers in corn tortilla triangles.  Definitely a yummy, spicy, HEALTHY lunch for all!  I didn't think about it before, but it would've been VERY good on a bed of baby spinach!!

Recipe of the Day - Teriyaki Salmon Kebabs

Original Recipe pg 140 of Biggest Loser Family Cookbook
1 pound thick skinless boneless salmon fillets, cut into cubes
24 canned unsweetened pineapple chunks in juice, drained (about 1 1/4 cups)
24 1" square sweet onions
2 Tbsps lite or low sodium Teriyaki sauce
Olive Oil Spray

In a medium resealable container, combine the salmon, pineapple, and onion.  Add the teriyaki sauce and gently toss.  Cover and marinate in the refrigerator for 30 minutes.  Soak 8 wooden skewersin water for 30 minutes (or have metal skewers ready).

Preheat a grill to high heat.

Thread 1 piece of onion, 1 piece of pineapple, and 1 piece of salmon on a skewer, then repear 2 times on the same skewer so that all the ingredients are touching.  Repeat with the remaining 7 skewers.

Lightly mist a large sheet of aluminum foil with the olive oil spray.  Set the foil on the grill, oiled side up, and add the skewers.  Cook 1 minute.  Turn the skewers a quarter turn.  Continue cooking, turning every minute until the fish is cooked through and pale pink in the center.  1 to 3 minutes longer.  Serve immediately.

Makes 4 servings

Per serving: 271 Calories, 24g Protein, 15g Carbohydrates, 13g Fat (3g saturated), 67mg Cholesterol, 1g Fiber, 179mg Sodium

MY VERSION
4 salmon fillets
1 can pineapple chunks (in juice), drained
1 sweet onion, cut into bite size pieces (mine were pretty big)
Teriyaki Sauce

Place all ingredients in a gallon storage bag.  GENTLY toss (I broke my salmon up too much).  Marinate all day.

Spray grill pan with olive oil spray with pan on med/hi heat.

Place salmon fillets in center of grill pan.  Strain juices/sauce from other ingredients and spread around outer edge of grill pan.

Grill until Salmon is completely cooked and onions start to carmelize.

I added a small spinach salad with poopyseed dressing on the side :)

I come bearing gifts!!

YAY!  I got a Pampered Chef order today!  A large batter bowl, muffin pan, mini muffin pan, kitchen timer (coolest EVER!) and a gallon quick stir pitcher!!  I'm so excited to try it all out.  I swear all of my BEST kitchen tools (especially the knives!!!) came from Pampered Chef and my consultant is absolutely the most fabulous!!  If you EVER are in need of some fabulous kitchen tools or supplies, get ahold of Sarah Stang!  (Click on the Pampered Chef catalog picture to the right)  And tell Sarah that you heard about her on my blog.

Steak Fajita Salad (NOT part of the cookbook)

Steak Fajita Salad

2 Steaks
4 Green Peppers
1 Sweet Yellow Onion
Salsa
Mexican Seasoning (I used Mrs. Dash Southwest Chipotle)
Spinach (or other leafy green)
Olive Oil

Directions:

Cut your green pepper, onion, & steak to the size you prefer.
Heat OO or other healthy oil and saute green peppers and onion with seasoning until tender.  Set aside.
In another pan, heat OO and cook steak until to your preferred doneness.

I covered my plate with spinach, then the onion/green pepper combo, then salsa, then steak.  However you prefer to layer your plate is up to you.  It was VERY yummy!

Don't like salad?  Throw it all in a tortilla!

A new adventure

Ok, folks!  I've decided I need to start using some of the cookbooks in my cupboard...I have a WHOLE cupboard shelf dedicated to them.  I'm going to take a cue from "Julie and Julia" and I'm going to cook through one cook book at a time.  Of course I will modify the recipes as I see fit and share them here, complete with modification I made as well as modifications YOU can make to best suit your family.  My first cookbook pick is

The Biggest Loser Family Cookbook - Budget Friendly Meals You Whole Family Will Love

I received this cookbook last year from Christmas from my mom and I haven't tried ANY of the recipes, so it's about time.  The plus?  They are ALL healthy and have portions and nutrition information available for those of us trying to change the way we fuel our bodies.

Each day I will try ATLEAST one recipe from the cookbook, if not more, page numbers, my reviews, and the nutrtion information provided with the recipe (keep in mind if the recipe is altered, the nutrtion information may be skewed)