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Recipe derived from Thatsfit.com

Ingredients:
Filling
1 small bag fresh baby spinach
2 large portabello mushrooms (I added this)
7 oz fat free ricotta (Original recipe calls for 14 oz. I halved it because my kids don't care for ricotta)
1 egg
1/2 tsp ground pepper
1/4 tsp nutmeg
1/4 cup Asiago cheese
1/4 cup Mozzerella Cheese (Used in place of the missing ricotta above)

Raviolis
50 wonton wrappers
1/4 cup cornmeal

Sauce
1 can Hunts NO SUGAR Tomato Sauce mixed with one can NO SALT diced tomatos

For cooking, you'll need olive oil

Combine filling ingredients in a food processor.

Sprinkle a small amount of cornmeal on your workspace. Place a wonton wrapper and press into corn meal. Spoon a tablespoon of spinach mixture into the center of wonton and fold in a triangle, wetting the edges to help it stick together. Press edges to seal. Repeat with remaining wontons.

Be sure to be ready to cook these immediately! Don't let them sit because they start sticking together (I learned the hard way).

Heat a tablespoon of olive oil on a griddle and pan fry the wontons about 8 at a time until golden on each side...takes no more than 3-4 minutes.

Keep warm. Heat sauce and serve!

Enjoy!

I couldn't wait until tomorrow to post this because it was gobbled up tonight and I just had to share! I found these cute little eggplants at Sam's Club. They come 5 to a package. Instead of frying the eggplant, I baked it prior to putting the dish together. I also used my noggin and came up some easy ways to make it healthy. Here is the recipe!

5 mini eggplants, peeled and sliced thin lengthwise (about 1/4 inch slices)
1/2 cup Egg Beaters egg whites
8 slices Pepperidge Farms Light Style Extra Fiber bread, toasted and cooled, then processed into fine crumbs with 1 tsp. dried parley
1 and 1/2 jar of Ragu Light 'No Sugar' Tomato and Basil Pasta Sauce
12 oz shredded mozzerella cheese
1/4 cup Parmesan cheese
1 additional tsp. dried parsley 

Preheat oven to 350 degrees. Dip eggplant slices in egg whites, then coat in the breadcrumbs. Lay in a single layer on a foil lined cookie sheet and bake 5 minutes. Turn slices and bake 5 more minutes. Remove from oven.

In a 9 1/2 x11 baking dish, coat the bottom with a thin layer of pasta sauce. Layer the eggplant on top of the sauce. Then sprinkle 1/3 of the cheeses on top. Repeat with 1 cup of sauce, eggplant slices, and cheeses. Keep layering, if necessary, and end with the cheeses. Sprinkle with an additional tsp. of parsley. Bake at 350 degrees for 35 minutes.

Enjoy!

Here is a great recipe for the shrimp lover. I used Market Pantry Extra Large Raw shrimp, 16-21 per pound. I also doubled the amount of shrimp since we are shrimpaholics in this household. The original recipe called for couscous, but I substituted quinoa since it has become a staple here. Plus, I made a few changes to the original recipe.

Citrus Shrimp with Asparagus
2 cups water
1 cup Quinoa
Juice of 1/2 lemon

2 packages of jumbo raw shrimp, peeled and deveined
Black pepper to taste
Juice of a whole lemon
2 Tbls Olive Oil
2 cloves garlic, minced

Juice of a whole lime
2 Tbls Olive Oil or Avocado Oil or combination
2 Tbls Water
1 tsp honey
3 Tbls Chopped Chives

1 bunch asparagus spears (About 3/4 pound)

Prepare quinoa as directed. Squeeze lemon juice into water before adding Quinoa.

Toss shrimp and next 4 ingredients and let sit to marinate about 5-10 minutes. Preheat saute pan, or grill and cook shrimp turning once, about 3-4 minutes. Remove from heat. Cover and keep warm allowing shrimp to cook through.

Whisk together next 4 ingredients.

Quickly saute Asparagus in saute pan, lightly coated with cooking spray, until it turns bright green, about 3-4 minutes.

Serve in a large serving dish. Layer quinoa on bottom, then shrimp, then asparagus, then drizzle with the honey lime dressing.

Makes about 5 servings.

Here is a fun recipe that is super easy to make. I had a leftover Honey Baked ham bone with ham on it from Christmas that was still sitting in the freezer. I thawed it in the refrigerator for 24 hours and used it for the base of my soup. There is no need to cut the meat off the bone, because eventually it will all fall off. Just remove the bones and shred the ham before serving. This is yet another recipe in which the kids could NOT get enough.

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

 Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

This recipe came to me through my first issue of Clean Eating Magazine. I'm discovering a whole new way of eating and this magazine is exactly what I need to help feed myself and my family healthier foods. Tonight I tried a reader submitted recipe but with a few small changes of my own. The family was fooled by what was really in there. But it didn't stop them from digging in!

Pasta...Surprise!
4 Jenny-o Turkey Sausage Links (I used 2 hot sausage and 2 sweet sausage links)
1-13 oz. package of whole-grain pasta like Barilla Whole Grain Rotini
1 small onion, finely chopped
1 clove of garlic, minced
1/4-1/2 cup carrot shreds
1 Roma Tomato, cut into chunks
1 zucchini, finely diced
1 roasted red pepper, chopped (to roast a red pepper, simply place it in the broiler and turn it every few minutes until it turns black. Remove it from the oven and place in a saucepan and cover. Let sit for 5 minutes. Then remove the skin and the seeds.)
15 oz. can of pumpkin puree* (I use Farmers Market Organic Pumpkin)
*According to NutritionData.com, one cup of canned pumpkin without salt contains 83 calories, 1 gram of fat, 20 grams of carbohydrates, 7 grams of fiber and 3 grams of protein. Pumpkin has also been deemed low in cholesterol and sodium, and a good source of vitamins E, C, A and K, magnesium, copper, potassium and iron. A significant portion of the calories from carbohydrates in each serving comes from natural sugar.
10 oz. or a cup and 1/4 of Light Ragu Tomato and Basil Sauce
1 tbls. low fat cream cheese

Cook pasta according to pasta directions.

Remove skins from sausages. In a skillet over medium heat, brown sausage meat until no pink remains (about 7-9 minutes). Add onion and garlic and saute until onions are translucent. Add carrot, tomato and zucchini and saute for 3-5 additional minutes.

Add red pepper, pumpkin and pasta sauce. Cover and simmer 7-10 minutes or until vegetables are soft. Add cream cheese, then turn off heat and allow cheese to melt.

Drain pasta and return to pot. Add veggie sauce and allow to stand for 2 minutes.

Serve with Alexia Hearty Whole Grain Rolls and a big green salad.

(Serves 6)

Quinoa (pronounced KEEN-wah /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Find the nutritional facts here.


My take on Quinoa:
After taking on the chore of looking up Quinoa and searching it out in the grocery store (Super Target sells it in the baking isle)or you can buy it here on Amazon (which, by the way, is a great deal since you get 4 bags for that price! One bag at Target runs around $12), I then started searching for recipes on the internet. You know how most of these recipes you find have ratings? I was intrigued to see that any recipes involving Quinoa received 4 1/2 or 5 stars out of 5. It seemed to me that this may be the new, healthy food I had been looking for!

It is surprisingly easy to prepare. Much like rice, it is simmered at a low temperature until the water is absorbed, then it is allowed to sit and soften, the way cous cous would be prepared. In total, about 25 minutes. Although it tastes very interesting on it's own...not too bland, not too chewy...it does need to be livened up. The recipes I found did everything from cooking the Quinoa in different kinds of broths or fruit juices, to using it as a base for muffins and puddings (I can't wait to try those)! The add in's are endless. It can be served hot, warm, or cold, tossed into salads, main dishes, entrees, breakfasts and deserts!

Last night, I baked up some chicken, and tried a Mediterranean Quinoa dish side dish. I cooked up 1 cup of Quinoa in 2 cups of water. After it simmered and sat for 14 minutes (it expands tremendously, so don't be fooled by the seemingly small amount), I added 2 tbls. of Avocado Oil, 1/2 cup Feta Cheese, 1/2 cup pitted Kalamata and Green Olives, sliced, and 1 tsp. Greek Seasoning from Penzey seasonings. It was the most amazing thing I ever tasted! In fact, my newly turned 10-year old twins couldn't get enough of it! They kept looking at me as they helped themselves to more, wondering if I was going to stop them! It still amazes me that as I continue my journey to feed my family better, the foods that they are not afraid to try...and enjoy!

Quinoa will be a staple at our home now. I plan to try a recipe I found with carrots and raisins...plus a muffin recipe that looks outrageous!

To be continued...

This is another family favorite! And a great way to get your kids to eat lettuce in an enjoyable way. You can use any kind of lettuce for this recipe, but I prefer to get a full head of dark green, leafy Romaine. Romaine lettuce is full of Vitamin A, Vitamin C, Folate, Iron, and Calcium. Rinse it well, and keep the leaves big!

Ingredients:
1 Cup Minute Rice ready to serve brown rice
2 tsp Avocado Oil or good Olive oil
1 lb. shredded rotisserie chicken, or pre-cooked chicken breast
1 tbls. minced fresh ginger
1 red bell pepper, finely diced
1 8-oz can water chestnuts, drained, rinsed and chopped
1/2 cup low sodium chicken broth
2 tbls. hoisin sauce
1 tsp. five-spice powder
1/2 tsp salt or to taste
1 large head of Romain lettuce or 2 heads of Boston lettuce
1/4 cup chopped fresh herbs. I use cilantro, basil, mint, and chives
1/2 cup shredded carrot

Heat a fry pan on low. Add oil, chicken and ginger and simmer until hot. Stir in the pre-cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt. Continue cooking until heated through. Remove from heat and top with carrots and herbs.

Serve in an open pan and spoon mixture into lettuce leaves. Roll up and enjoy! You can try out some sauces with these, like some garlic chili sauce, duck sauce or soy sauce!

Here is a quick and easy Friday night recipe the whole family will love! While I'm not a huge green bean fan, I do love to get them fresh and just cook them until they are al dente, like my pasta...so to save time and pots and pans, I just plunge the beans into the same water that the pasta is cooking in for the final 3 minutes or so. Then drain them together.

For this recipe, I used fresh 3-cheese tortellini, the kind you find in the grocery's dairy section. Butoni has a good selection, but if you have a Super Target, then try Archer Farms brand. It is really outrageously good.

Tortellini and Green Beans

1/2 pound fresh green beans
2 packages refrigerated tortellini
1/4 cup sun dried tomatoes, chopped
1 cup cherry tomatoes, halved.
2 Tbls balsamic vinegar
1 Tbls good cold pressed olive oil
Asiago or Romano cheese, grated

Boil water for tortellini. When it comes to a rolling boil, add the tortellini. Wait a minute and add the green beans. Boil an additional 5 minutes or to package directions. Drain. Add remaining ingredients. Toss and sprinkle with Grated Asiago or Romano Cheese.

Avocado & Corn Salsa

* 3/4 cup frozen corn, thawed
* 1/2 cup quartered grape tomatoes
* 1 medium avocado, diced
* 1 tablespoon chopped fresh cilantro
* 2 teaspoons lime juice
* 1/4 teaspoon kosher salt

Preparation:

1. Toss avocados, tomatoes, corn, cilantro, lime juice and salt in a medium bowl.

Nutritional Information:

Per serving
Calories 50 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 5 g
Dietary Fiber 2 g
Fat 3 g
Saturated Fat 0 g
Monosaturated Fat -
Polysaturated Fat -
Protein 1 g
Potassium 169 mg
Sodium 37 mg
Iron -
Cholesterol 0 mg
Folic Acid -

Nutritional Bonus:
Per serving
What you get: Fiber, vitamin C, potassium.

Well...I guess you just never know what you will like until you try it. Here is an example of a soup that I was amazed to see my children gobble down. It is low in fat and calories, and very delish! I modified the original recipe to the one you see below.

Veggie Soup with Turkey Sausage and Cheese Crackers
4 Jennie-O Turkey Sausages, skins removed. (I used 1 hot sausage link and 3 sweet sausage links)
1 1/2 cups finely chopped onion
1 1/2 cups of finely chopped zucchini
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 tsp kosher salt, divided
2 garlic cloves, minced
2 Tbls. Tomato Paste
3 cups fat-free, less sodium chicken broth (I like to make my own or use Pacific Natural Foods Low Sodium Free Range Chicken Broth)
2 (15.5-ounce) cans organic cannellini beans, rinsed and drained

Heat a large dutch oven over medium-high heat. Add sausage meat and brown until crumbly. Remove from pan and move aside.

Add onion, zucchini, carrot, celery, 1/4 tsp salt, and garlic to hot pot. Cook for 5 minutes until vegetables are tender. Stir in tomato pasted and cook for an additional minute, stirring constantly.

Remove 1 cup of that mixure, and with 1 cup of the chicken broth, and half of the beans, mix them all together in a food processor or blender until smooth. Return mixture to pot. Add remaining chicken broth and beans. Bring to boil, then reduce heat and simmer for 20 minutes or until veggies are cooked through.

To make the cheese crackers, spoon 1 tbls. Parmesan Cheese and 1 tbls. Asiago cheese into a mound onto some non stick foil. Make a mound for each person. Stick sheet in boiler until cheese flattens and is bubbly and lightly golden brown. Let cool before removing from foil.

Ladle about 1 cup of soup into each bowl and sprinkle with turkey sausage. Serve with a cracker.


I suggest you double this, because for 4 people, it will go fast! And at 230 calories a serving...you can afford to have two!

Here is another great family meal that everyone will dive into. On the menu tonight we have Talapia Tacos, Coleslaw with Orange Vinaigrette, and a big leafy green salad. This is great for the Lenten season. It makes a quick Friday night meal!

Coleslaw with Orange Vinaigrette
3 oz. or about 1/4 cup Fage Fat Free Plain Green Yogurt
1/4 cup light mayonnaise
1/4 cup Tropicana Trop 50 Low Sugar Orange Juice
3 tablespoons Apple Cider Vinegar
1 1/2 tsp honey
Bag of Dole Coleslaw Mix
Extra shredded carrots, if preferred
1/3 cup cilantro, chopped
1/4 cup diced red onion

Mix all ingredients in a large bowl and refrigerate for at least 3 hours. Drain before adding to Tacos.

Talapia Tacos
8 Taco sized Wheat Tortillas
(I prefer Archer Farms Simply Balanced Whole Wheat Tortillas. They pack a punch with 13g of whole grain and 3g of fiber per 130 calorie tortilla, and they taste great!)
1 pound of Talapia fillets, cut into pieces
1 Tbls. Mrs. Dash, any flavor
Olive Oil Spray
1/2 Cup pico de Gallo
Coleslaw with Orange Vinaigrette
Extra Cilantro for garnish

Coat Tilapia in Mrs. Dash
Mist a hot fry pan with Olive Oil Spray or a light coating of good Olive Oil. Work in batches and fry fish until golden brown...about 3-5 minutes.
Spoon fish into tortillas and top with Pico de Gallo, Coleslaw, and remaining Cilantro. (The kids love a little shredded cheese on these as well!)

Enjoy!

Here is a great recipe that even your pickiest eater will enjoy! My kids love this one...sweet potatoes and all!

Chicken and Sweet Potatoes With Shallots Recipe | Real Simple Recipes

Mocha Loco Shakeology - 1 scoop of chocolate Shakeology, 1 frozen banana, 1 tsp.
instant coffee or espresso, 8 oz water, splash of unsweetened almond
milk...blend 'til frothy!! Enjoy!