Crockpot Beef


Ingredients

  • 2-½ lbs (40 oz) raw, boneless beef chuck clod roast (should yield six 5-oz cooked servings)

Crockpot spice blend:

  • 2 Tbsp water
  • 1 Tbsp black pepper
  • 1 Tbsp soy sauce
  • 4 tsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp dry mustard
  • ½ tsp salt or salt substitute
  • 2 cloves garlic, minced

Vegetables:

  • 6 cups (1-¼ lbs) whole mushrooms, trimmed
  • 3 cups (7-8 large stalks) celery, roughly diced
  • 3 cups green beans, trimmed
  • 2 cups scallions (12-14 scallions), roughly chopped

Direction

Trim all visible fat from roast. Rub black pepper and garlic onto roast; place in crock pot. Make several small shallow slits in top of roast. In small bowl, combine remaining spice blend ingredients; pour over meat. Cover; cook on low 8-10 hours or on high 4-5 hours. Add vegetables during last 30-60 minutes of roasting. Recipe should serve six 5-oz servings of roast and 3 vegetable servings each.

 

Nutritional Information

30 day Challenge

Grilled Steak and Vegetable Salad


Ingredients

  • 14 oz raw top sirloin steak (should yield two 5-oz cooked servings)
  • 2 cups lettuce or mixed salad greens
  • 1 cup (1 medium-large 3” x 2-¾”) yellow pepper, sliced lengthwise
  • 1 cup (2 small 2-2/5”) tomatoes, wedged or sliced
  • 3 Tbsp Newman’s Own® Lighten Up Balsamic Vinaigrette Dressing
  • 2 Tbsp red onion, chopped

Direction

Preheat grill to medium-high heat. Trim all visible fat from meat. Brush 1-½ Tbsp dressing lightly over one side of steak and over cut sides of peppers. Reserve remaining 1-½ Tbsp for later use. Place steak and peppers on grill, dressing sides down. Grill steak 5 minutes on each side or until medium doneness (160° F) and grill peppers 10 minutes (peppers do not need turning) or until al dente (tender-crisp). Meanwhile, place greens in 2 serving bowls; top with tomatoes and onions. Cut steak across the grain into thin slices; cut peppers. Arrange steak and peppers over salads. Drizzle with remaining 1-½ Tbsp dressing.

 

Nutritional Information

30 day challenge

Lemon Garlic Lamb


Ingredients

  • ¾ lb (12 oz) raw, boneless lamb chop loin* (should yield two 5-oz cooked servings)
  • 6 cups (1 large bunch) fresh spinach
  • 2 cups portabella mushrooms (3 medium mushroom cups)
  • 1 cup (8 medium) cherry tomatoes, halved
  • 4 tsp fresh lemon juice
  • 1 tsp dried rosemary
  • ½ tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • Non-stick cooking spray
  • Dash of salt and/or pepper (optional)

*This recipe can also be made with chicken breast: start with 1 lb raw, boneless, skinless chicken breast to yield two 6-oz cooked servings.

Direction

Lamb: Preheat broiler. Trim all visible fat from lamb. Spray rack in broiler pan with non-stick cooking spray for 3 seconds. In a small bowl, combine garlic, dried rosemary, and black pepper. Place lamb on prepared rack and cover with half of garlic mixture. Broil 4 minutes, 4 inches from heat; turn lamb over. Cover lamb with remaining garlic mixture. Broil 2-4 minutes or until cooked through. Vegetables: Spray medium skillet with non-stick cooking spray for 2 seconds and heat over medium heat. Add mushrooms and sauté. Once mushrooms are near desired tenderness, add spinach and tomatoes and sauté an additional 2-3 minutes. Serve lamb over vegetables. Salt and pepper to taste if desired.

 

Nutritional Information

My 30 day Challenge

Stuffed Portobello Mushrooms


Ingredients

  • 1 lb (16 oz) portabella mushroom caps
  • 2 cups shredded moderate-fat mozzarella cheese (3-6 g fat per oz)
  • ½ cup (1 medium 2-3/5”) fresh tomato, chopped
  • ½ tsp finely chopped fresh rosemary or 1/8 tsp dried rosemary
  • 2 tsp fresh lemon juice
  • 2 tsp fresh cilantro, chopped
  • 1 tsp low-sodium soy sauce
  • 1 tsp olive oil, divided
  • 1/8 tsp freshly ground black pepper
  • 1 clove garlic, minced

Direction

Preheat oven to 350°F or outdoor grill to medium-high heat. In a medium-sized bowl, combine chopped tomatoes and shredded mozzarella; toss with ½ tsp of olive oil, rosemary,  black pepper, and garlic. Remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create “mushroom bowls.” In a small bowl, mix ½ tsp olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps. In the oven: Bake mushroom caps in oven until soft, then divide tomato and cheese mixture into mushroom caps. Cook an additional 2 minutes, or until cheese is melted. On the grill: Once warm, grill mushroom caps, starting with stem-side down, 5 minutes on each side or until soft. Spoon ¼ of tomato and cheese mixture into each cap. Cover and grill about 2 minutes or until cheese has melted. (For easy cleanup, place a piece of aluminum foil directly on grill; lay mushroom caps on aluminum foil.) Garnish with cilantro. Each serving includes two mushrooms and ½ cheese and tomato mixture.

 

My 30 day Challenge

Nutritional Information

Spicy Garlic and Lime Shrimp


Ingredients

  • 1-¾ pound (28 oz) large raw shrimp, peeled and de-veined (leave tails on); if using frozen, fully cooked shrimp use 1-1/3 lbs (about 21 oz) (either starting portion should yield three 7-oz servings)
  • 3 8-oz packages of House Tofu Shirataki brand angel hair noodles
  • 1 cup (2 small 2-2/5”) fresh or canned tomatoes, diced (if using canned tomatoes, drain liquid)
  • ½ cup (1 small 2-½” x 2”) green peppers, chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 clove garlic, pressed

Seasoning blend:

  • ¼ tsp salt or salt substitute
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp dried parsley flakes
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 1/8 tsp dried thyme
  • 1/8 tsp onion powder

Direction

If using frozen shrimp, thaw. De-vein and peel shrimp. Make the seasoning blend by combining all the spices in a small bowl. Drain liquid from noodles and rinse thoroughly, set aside. Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in pressed garlic. Immediately add shrimp, green bell peppers, and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers 3-6 minutes. Add drained noodles and continue to cook shrimp, peppers, and noodles an additional 2-4 minutes or until shrimp begins to brown and peppers are al dente (tender-crisp). Remove from heat, toss with tomatoes.

Nutritional Information

The Health Program

Zesty Lemon Scallion Grilled Chicken & Vegetable Kabobs


Today officially starts prep for my 30 day challenge.  So for the next 30 days, I will be posting recipes from that.  All these recipes are lean and healthy.  If you are interested in loosing weight and getting healthy,  join me on my 30 day challenge.

Ingredients

  • 24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
  • 2 cups (2 small) summer squash, halved lengthwise and cut into 1” chunks
  • 2 cups (18 medium) mushrooms, quartered
  • 1-½ cups (1 small-medium) zucchini, halved lengthwise and cut into 1” chunks
  • 1 cup (8 medium) cherry tomatoes

Zesty Lemon Scallion Sauce:

  • ¾ cup scallions (4-6 scallions), chopped
  • 6 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp hot red pepper sauce
  • ½ tsp salt or salt substitute
  • ¼ tsp black pepper, freshly ground

Direction

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallions, lemon juice, olive oil, hot red pepper sauce, salt, and black pepper; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

 

Nutritional information

Garlicky Skillet Greens


INGREDIENTS

  • ¼ cup apple cider vinegar
  • ¼ cup sorghum
  • 2 tbsp. Sriracha hot sauce
  • 1 small yellow onion (½ roughly chopped, ½ minced)
  • ¼ cup rendered bacon fat
  • 1½ lb. each collard and turnip greens, stems discarded, leaves thinly sliced
  • Kosher salt, to taste
  • 12 cloves garlic confit, sliced, plus 2 tbsp. garlic oil

INSTRUCTIONS

1. Boil vinegar, sorghum, and Sriracha in a 1-qt. saucepan; let gastrique cool.2. Melt bacon fat in a 12″ cast-iron skillet over medium-high. Stir in minced onion; cook until soft, 4–6 minutes. Increase heat to high, add both greens, and season with salt; cook, stirring constantly, until greens are wilted, 1–2 minutes. Stir in reserved gastrique, the garlic confit, and oil.

The Ultimate Veggie Fried Rice


  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 small carrot, diced (¼ cup)
  • 1 stalk celery, diced (¼ cup)
  • 1 tsp. herbes de Provence
  • ½ tsp. salt
  • 2 cups cooked brown rice, crumbled or broken up
  • 2 cups leftover vegetables, beans, etc., optional

1. Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add cooked rice, and stir-fry 5 minutes, or until mixture is hot and well combined.

Per 1-cup serving:

  • Calories: 189
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 308 mg
  • Fiber: 3 g
  • Sugar: 3 g

The Truth Behind Pasta


Pasta is a global favorite, but not all pasta is alike. Whole-grain pasta has a chewier texture than regular pasta, but it’s also more nutrient-rich. Whole-grain pasta wins out over regular pasta every time as your healthiest choice. If you’re having trouble making the switch to whole-grain pasta, start with a half-and-half blend of the two pastas and increase the percentage of whole-grain pasta each time you cook it.

Milled vs. Unmilled

All grains are whole before they are milled or refined. Whole grains contain an inner layer called the germ, a middle layer called the endosperm and an outer layer of bran. When whole grains go through the milling or refining process, the nutritious bran and germ are removed, leaving only the starchy endosperm, which is what regular white pasta is made from. Check the ingredients list on the pasta food label to ensure the words “whole grain,” “whole wheat” or another whole grain is listed as the predominant ingredient.

Fiber Content

Whole-grain pasta beats regular pasta when it comes to fiber content. A 1-cup serving of cooked whole-grain pasta contains 3.9 total grams of fiber, while the same amount of white pasta contains 2.3 grams. Fiber is the part of a plant food that your body can’t digest. It is crucial to a healthy diet because it helps move food waste through your digestive tract, reducing constipation. It helps lower blood pressure and also helps keep your body’s blood sugar levels stable.

Nutrient Content

Regular pasta may be fortified with iron and other nutrients, which means that certain nutrients like B vitamins and folate that were removed during the refining process are added back into the pasta. While the carbohydrate and fat content of both pastas is similar, whole-wheat pasta provides the most protein, and the calcium content for whole-wheat pasta is double that of regular. While a 2-ounce serving of regular pasta contains 108 milligrams of phosphorus and 30 milligrams of magnesium, its whole-wheat counterpart contains 147 milligrams of phosphorus and 82 milligrams of magnesium. Phosphorus helps build and protect your bones and teeth. Magnesium is crucial for many chemical reactions in your body.

Resistant Starch Effects

When certain starch-rich foods, such as pasta, are cooked and then cooled, their starch changes form, making it more resistant to digestion. Resistant starch, which is a form of fiber, helps maintain good colon health and low blood cholesterol levels. To get the most benefits from nutrients and resistant starch, it’s best to choose whole-grain pasta instead of pasta made from refined white flour. A cold pasta salad makes an excellent resistant-starch choice.

Glycemic Index Rankings

While the glycemic index, which refers to the effect food has on your body’s blood sugar levels, ranks both regular pasta and whole-wheat pasta in the low range — under 50 — the whole-wheat variety still comes out the winner with a GI of 37 compared to regular pasta with a GI of 41. Overcooking your pasta swells and gelatinizes its starch grains, making them more available for digestive enzymes. This increases the food’s GI. Serve your pasta al dente — firm to the bite — so that it is digested more slowly, so about 7 mins.

Eggplant Curry


This  version of Thai curry is made with “lite” coconut milk, which has the same flavor but one-third the calories and one-third the fat than regular coconut milk. For a milder taste, substitute green or yellow Thai curry paste for the red, or reduce the amount of red curry paste to 1 tablespoon. This curry is excellent on its own or spooned over basmati rice.
  • 2 Tbs. packed dark brown sugar
  • 1 Tbs. rice vinegar
  • 1 Tbs. tamari or soy sauce
  • 1 tsp. salt
  • 10-oz. pkg. frozen peas
  • 1 medium red bell pepper, cut into thin strips
  • 12-oz. pkg. extra-firm tofu
  • 2 (14-oz.) cans lite coconut milk
  • 2 Tbs. red Thai curry paste
  • 1 large onion, chopped
  • 1 medium eggplant (1 ½ lbs.), cut into 1-inch cubes
  1. Wrap tofu in several layers of paper towels. Place in colander in sink. Set plate on top of wrapped tofu, then weigh down with large, heavy can (such as a can of tomatoes). Let stand at least 20 minutes.
  2. Meanwhile, shake cans of coconut milk well, then open. Pour 1/2 of 1 can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
  3. Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
  4. Unwrap tofu and cut into bite-size cubes. Add to curry mixture, stirring with spatula to mix. Cook until heated through, about 5 minutes. Add peas and warm through, 1 to 2 minutes. Serve hot.