Tag: low calorie

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Brown Rice Mushroom Risotto

This brown rice mushroom risotto is made with brown rice instead of the traditional arborio rice, which ups the nutritional value. Using the oven makes it super easy!ll

Brown Rice Mushroom Risotto

Brown Rice Mushroom Risotto

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Course Side Dish
Servings 6
Calories 240 kcal

Ingredients
  

  • 6 cups vegetable broth
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp salt
  • ½ cup white wine
  • 1 cup brown rice
  • 8 oz carrots, julienned (2 cups)
  • 8 oz mushrooms, sliced (2 cups)
  • 2 tbsp butter
  • ½ cup shredded parmesan cheese

Instructions
 

  • Preheat oven to 375℉.
  • Place broth in a saucepan and place it on the stove to heat.
  • Heat 2 tbsp olive oil in a separate oven-proof pan.  Add onions, garlic and salt.  Saute until the onions are soft, about 5 minutes.
  • Add wine and rice to the onions and heat, stirring constantly, until it reaches a simmer. 
  • Add heated broth to the rice mixture.  Cover the pan with a tightly fitting lid and place in the preheated oven for one hour or until all the liquid is absorbed.
  • While the rice is cooking, place the remaining olive oil in a saute pan and add carrots.  Cover the pan and cook over medium heat for 5 minutes, stirring occasionally.  Add mushrooms to the carrots and saute for an additional 5 minutes.
  • Remove rice from the oven and stir in butter and parmesan cheese until it takes on a creamy texture.  Stir in carrot mushroom mixture and serve.
  • Hack: Dehydrated vegetables can be used in this recipe!
  • Hack: One cup of chopped frozen onions can be substituted for fresh onion in this recipe.
  • Hack:  Check the produce department of your local grocery store for single and/or pre-cut carrots and mushrooms to avoid having to buy more than needed. 
Keyword brown rice, healthy, low calorie, mushroom, rice, rice side, risotto, vegetarian

Did you know?   Brown rice is a super nutritious whole grain packed with various nutrients.

Suggestion:  Pairing brown rice with beans provides a powerhouse of nutritional benefits so serve this with one of my bean recipes such as red bean casserole!

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Low Carb Chicken Pizza Crust

This low carb chicken pizza crust is incredibly easy to put together and will have your meal on the table in less than 30 minutes!

Low Carb Chicken Pizza Crust

Low Carb Chicken Pizza Crust

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Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 1¼ cups cooked chicken, finely shredded
  • ¼ cup parmesan cheese
  • 1 egg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp onion powder, optional
  • ½ tsp garlic powder, optional

Instructions
 

  • Preheat oven to 500℉.
  • Place chicken into a bowl. Add cheese and egg. Stir to combine.
  • Pour the mixture onto a baking sheet lined with parchment paper. Shape into a 6”-8” circle.  The thinner, the crisper the crust.
  • Bake for 5-8 minutes until there are no wet spots on the crust.
  • Cover with desired toppings and cheese.  Bake for 8 more minutes or until the cheese is melted.
  • Hack:  You can substitute one 10 oz can of chicken for this recipe. Open and drain the canned chicken.  Spread it on a parchment-lined baking pan and bake at 350℉ for 10 minutes.  Cool and continue with the recipe.
Keyword chicken, crust, easy, easy meal, easy prep, fast and easy, healthy, high protein, keto, low calorie, low carb, pizza, quick and easy

Did you know?  Chicken is a great source of protein and has been linked to a variety of health benefits.

Suggestion:  This low carb cauliflower pizza crust is another great way to follow enjoy pizza on a keto meal plan!

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Easy Greek Yogurt Granola Cup

This Greek yogurt granola cup is made from homemade granola and Greek yogurt with a hint of honey, cinnamon and vanilla. It’s healthy, low sugar and delicious!

Greek Yogurt Granola Cup

Greek Yogurt Granola Cup

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Course Breakfast, lunch, Snack
Servings 1
Calories 280 kcal

Ingredients
  

  • ½ cup plain Greek yogurt
  • 1 tsp honey
  • ⅛ tsp vanilla
  • Dash of cinnamon
  • ¼ cup fruit nut granola

Instructions
 

  • In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
  • Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian

Did you know?   Oats are a great way to start your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

Suggestion: This strawberry banana yogurt smoothie is another super quick and easy way to serve up a healthy breakfast!

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Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

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Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

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Slow cooker Spicy Red Beans and Rice

Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!

Slow cooker Spicy Red Beans and Rice

Slow cooker Spicy Red Beans and Rice

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Course Main Course
Servings 4
Calories 344 kcal

Ingredients
  

  • 1 cup dried red beans
  • 2 cups water
  • 3½ cups vegetable broth
  • 1 green bell pepper, chopped
  • 1 large tomato, chopped
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cumin
  • 1 tsp dried parsley
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 3 cups cooked brown rice, hot

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat.  Boil for 10 minutes. 
  • Transfer beans and broth to a slow cooker.
  • Add peppers, tomato and spices to the crockpot.
  • Turn heat to low and cook for 6-8 hours or until beans are tender.
  • Remove bay leaf and discard it.
  • Serve with brown rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans and rice, brown rice, cajun, convenient, crockpot, dried beans, easy, low calorie, low fat, make ahead, red beans, slow cooker, spicy, vegan, vegetarian

Did you know?  Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Use this vegan spicy brown rice to pair with the red beans!

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Perfect Poached Chicken Breast

This simple and delicious perfect poached chicken breast is ready in less than 15 minutes and is great for use in any recipe that calls for cooked chicken!

Perfect Poached Chicken Breast

Perfect Poached Chicken Breast

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Course Main Course
Servings 3
Calories 170 kcal

Ingredients
  

  • 1-2 boneless skinless chicken breasts (¾ lb total)
  • 4 cups water (or enough to cover)
  • 1 sprig fresh rosemary (½ tsp dried)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 clove garlic, minced (1 tsp)
  • 2 slices fresh onion
  • 1 tbsp lemon juice

Instructions
 

  • Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.  
  • Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
  • Remove chicken from water and allow it to cool.*  Cut it into thin slices.
  • Yield: 2.25 cups shredded or diced chicken
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months. 
  • Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Keyword boneless skinless, chicken, easy, fast and easy, healthy, low calorie, low fat, poached, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion:  This recipe works well for any recipe that uses cooked chicken such as Fresh Mexican Avocado Salad, Easy Homemade Ramen Noodles or Cranberry Pecan Chicken Salad.

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Oven Roasted Orange Glazed Carrots

Orange glazed carrots are a wonderful recipe that the whole family will enjoy. It’s fast and easy to prepare, low calorie, healthy and delicious!

Orange Glazed Carrots

Orange Glazed Carrots

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Course Side Dish
Servings 4
Calories 166 kcal

Ingredients
  

  • 1 lb carrots
  • 1 tbls olive oil
  • Salt and pepper to taste
  • 2 tbsp butter
  • ¼ cup orange juice
  • 2 tbsp honey
  • 1 tsp ground ginger

Instructions
 

  • Preheat the oven to 400℉.  Line a 10”x13” baking pan with parchment paper.
  • Scrub carrots and peel, if desired.  Cut into ¼“ rounds.  Lay over the top of the parchment paper, and drizzle with olive oi., Sprinkle with salt and pepper to taste.  Toss to coat and spread evenly.
  • Using a microwave-safe bowl, combine butter, orange juice, honey and ginger. Heat in the microwave until all ingredients are well combined.
  • Pour glaze mixture over carrots and cover the pan with aluminum foil.  Bake for 10 minutes.
  • Remove foil and continue to bake for 10-15 minutes or until carrots are browned and cooked to the desired softness.  Recover the pan if the carrots begin to get too brown.  
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen carrots can be used in this recipe.
Keyword carrots, easy, fast and easy, healthy, low calorie, low carb, orange juice, oven roasted, quick and easy, side dish, vegetable, vegetarian

Did you know? Carrots are rich in nutrients that promote your health!

Suggestion:  Serve these with teriyaki marinated pork chops for a super fast and easy meal!

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Simple Homemade Marinara Sauce

This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!

Simple Homemade Marinara Sauce

Simple Homemade Marinara Sauce

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Course Side Dish
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 dried Thai pepper, optional
  • 4 cloves garlic, minced (4 tsp)
  • 4 cups fresh tomatoes, cubed
  • 2 cups water
  • ¼ tsp salt
  • 1 tsp dried basil
  • 1 tbsp sugar or to taste

Instructions
 

  • Heat oil in a heavy skillet over medium heat.  Add garlic and dried Thai pepper..
  • As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water.  Add salt, basil and sugar.  
  • Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens.  Use a fork to break up tomatoes during cooking.
  • Remove Thai pepper and discard.
  • Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
  • Total yield: 2 cups sauce.
  • Hack:  2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian

Tomatoes are a nutritional powerhouse while being low in calories and carbs!  Check out the facts here!

Suggestion:  Serve this with easy cheesy sausage balls or Italian meatballs!

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Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

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Course Soup
Servings 4
Calories 235 kcal

Ingredients
  

  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins

Instructions
 

  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • Hack: Dehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!

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Homemade Easy Chicken Fajita Soup

This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

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Course Soup
Servings 12 1-cup servings
Calories 234 kcal

Ingredients
  

  • ⅔ cup dried black beans
  • 1 cup dry rice
  • 1 tbsp olive oil
  • 2 bell peppers, chopped (2 cups)
  • 2 onions, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp)
  • 5½ cups chicken broth
  • 2 large tomatoes, chopped (2 cups)
  • 1 tb chili powder or to taste
  • 1½ tsp ground cumin
  • 1½ tsp paprika
  • ¾ tsp dried oregano
  • 2 tbsp dried cilantro
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken breast
  • 2 tbsp lime juice

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • Add 2 cups of water and beans to a saucepan.  Turn heat to medium.  Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. 
  • Prepare rice according to the directions listed on the package.
  • (NOTE:  The above steps can be done ahead.  Store beans and rice tightly covered in the refrigerator for up to 3 days.)
  • Heat olive oil in a large pot over medium-high heat.  Add bell peppers and onion.  Saute for 3 minutes then add garlic.  Saute for 1-2 minutes longer.
  • Pour chicken broth and tomatoes into the pot.  Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper. 
  • Add chicken and bring to a light boil.  Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
  • Transfer chicken to a cutting board and let it rest for 5 minutes.  Cut it into small strips.  
  • Return chicken to pot along with rice, beans and lime juice.
  • Reheat if necessary and serve with shredded cheese, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
  • Hack:  One 15 oz can of black beans can be substituted for the dried beans in this recipe.  Drain, rinse and add to the pot.
  • Hack:  One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.  
  • Hack:  2 cups of cooked chicken can be substituted for the chicken breast. 
  • Hack: Dehydrated vegetables can be used in this recipe!
Keyword chicken, chicken rice, chicken soup, easy, fajita, homemade soup, low calorie, Mexican, soup

Did you know?  Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas.  Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!

Suggestion:  Serve this soup with some freshly made authentic naan flatbread!

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