The Healthified Mom

Recipe: Healthified Chicken and Pasta

Jenny — Wed, 12 Sep 2012 01:23:29 +0000

I love fettuccine alfredo.. like loooooove love it. Unfortunately it’s usually full of fat and calories. I was in an alfredo mood last night so I decided to do something alfredoish (I swear that’s in the dictionary). Introducing my Healthified Chicken and Pasta.

No, it’s not alfredo, but it’s close enough for me, and it satisfied my craving. Problem solved.

Recipe: Healthified Chicken and Pasta

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Yield: 6

Calories per serving: 300

Fat per serving: 9

Ingredients

2 c whole grain rotini or fusilli pasta, uncooked
16 oz frozen broccoli florets, chopping up any large pieces
1 T olive oil
1 lb boneless skinless chicken breasts, cut into strips
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 c fat-free reduced-sodium chicken broth
2 oz reduced fat cream cheese, cubed
1 c reduced fat (or 2% milk variety) mozzarella cheese, divided
2 T grated parmesan
salt and pepper

Instructions

Heat oven to 375°F. Cook pasta in a large saucepan following package directions, adding broccoli for the last 3 minutes of cooking.
While pasta water is boiling, heat oil in a large nonstick skillet over medium-high. Add chicken, rosemary, and basil, and cook 3-4 minutes until no longer pink, stirring frequently. Add salt and pepper.
Reduce heat to low, stir in broth and simmer for 3 minutes or until chicken is done.
Add cream cheese. Cook and stir constantly for 1 minute or until melted. Stir in half of the mozzarella cheese (1/2 cup).
Drain pasta and broccoli. Add to chicken mixture and mix gently. Spoon into an 8-inch square baking dish and cover with aluminum foil.
Bake, covered, for 15 minutes. Sprinkle with remaining mozzarella cheese and parmesan cheese. Bake, uncovered, 3 minutes or until cheese is melted. Let stand for 5 minutes and serve!

Notes

If your pasta is done before your chicken mixture, drain the pasta and broccoli, return to saucepan, and cover until you're ready to use it.

Feel free to substitute another variety of cheese for the mozzarella for a slightly different taste.

http://www.healthifiedmom.com/718/recipe-healthified-chicken-and-pasta/

Recipe: Grilled Romaine

Jenny — Mon, 28 May 2012 01:41:36 +0000

I’ve seen Grilled Romaine made on Food Network, I’ve even seen it on a restaurant menu or two. It’s one of those things that I’ve also wanted to try but just never did… until last night.

We had a nice little cookout with our friends where we prepared some gorgeous filets with a chimichurri sauce. What better side to go with a fabulous selection of beef than Grilled Romaine.

This side dish (or starter) is insanely easy to make. Give it a try! I promise you won’t be disappointed. It received rave reviews from our friends. Grilled Romaine has an unexpected amazing taste.

Recipe: Grilled Romaine

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4

Calories per serving: 42

Fat per serving: 3.5

Ingredients

2 packaged romaine hearts
1-2 T Olive oil (a good brand)
1 T Balsamic vinegar (a good brand)
Salt, to taste
Black pepper, to taste

Instructions

Heat grill to medium-high heat.
Half the romaine hearts lengthwise. Rinse each piece well (especially near the root) and dry with paper towels.
Drizzle olive oil on all sides, getting inside when possible (this is easiest with your hands).
Sprinkle with salt and pepper (add a little bit more salt than what you normally would).
Drizzle vinegar on all sides.
Place romaine cut side down on the grill for 3 minutes or until slightly charred. Flip them over and grill another 3 minutes.
Serve immediately for the best taste.

Notes

Top your romaine with Parmesan, blue cheese, bacon, or roma tomatoes for extra yumminess.

http://www.healthifiedmom.com/707/recipe-grilled-romaine/

Recipe: Overloaded German Chocolate Thumbprint Cookies

Jenny — Mon, 19 Dec 2011 14:00:38 +0000

If you’re looking for a festive cookie for the holiday, you’ve found it! I made these cookies for Christmas last year and everyone raved about them. These chocolate cookies are small, almost bite-sized, yet are overloaded with goodies and have an explosion of flavor. And don’t worry, if you have an allergy issue in your household, just omit that item and add a little extra of something else.

Recipe: Overloaded German Chocolate Thumbprint Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 48

Ingredients

1/2 c semisweet chocolate chips
1 T shortening
1/2 c butter, softened
3/4 c sugar
1 egg
1 T strong brewed coffee
1 tsp vanilla extract
2 c all-purpose flour
1 T cocoa
1 tsp baking powder
1/4 tsp salt

Filling

3/4 c flaked coconut, toasted
3/4 c chopped pecans, toasted
1 tsp vanilla extract
5 T sweetened condensed milk

Chocolate Drizzle

1/2 c white chocolate chips
1 T shortening

Instructions

Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, coffee, vanilla, and melted chocolate.
Combine the flour, cocoa, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, stirring between each addition.
Roll into 1-inch balls and place 2 inches apart on greased baking sheet. Using the tip of your thumb, make a deep indentation into the center of each cookie.
Bake at 350 degrees for 6-8 minutes or until firm. Remove to wire rack and cool completely.
For the filling (while cookies are baking), combine the coconut, pecans, and vanilla. Stir in enough sweetened condensed milk to form a still mixture. Fill baked (but cooled) cookies with 1 rounded teaspoon of filling mixture.
Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Drizzle over cookies. Once chocolate has set, store cookies in an air-tight container.

Notes

Make sure you don't overcook the chocolate mixture. Stir well in between each cook cycle. Once it is completely melted, it's ready! Instead of the chocolate chip / shortening mixture, you can use candy melts (from Michael's).

Be sure you don't burn the coconut or pecans while toasting in the oven. They toast quickly and will be ruined if burned.

For the chocolate drizzle, you can use white chocolate or milk chocolate. I used white chocolate to make them prettier.

http://www.healthifiedmom.com/605/recipe-overloaded-german-chocolate-thumbprint-cookies/

This recipe was adapted from one I found in a magazine but I’m not sure which one. If you see it, let me know so I can give proper credit.

Recipe: Pumpkin Ginger Cookies with Butter Frosting

Jenny — Wed, 07 Dec 2011 20:15:56 +0000

I made these cookies last year for Christmas and they were extremely good! The Pumpkin Ginger Cookies are super soft and the butter frosting is just divine.

But you know those cookies that some people love while others don’t really like them? That’s these cookies. I think it has a lot to do with the ginger, so if you’re not a ginger fan or if you want to make sure the cookies will appeal to everyone, then just cut back on the ginger a bit.

Or.. you can be a rebel and omit it completely. I won’t mind.

Recipe: Pumpkin Ginger Cookies with Butter Frosting

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 48

Calories per serving: 100

Fat per serving: 4.5

Ingredients

Cookies:

1 c packed brown sugar
1/4 c chopped crystallized ginger
3/4 c butter, softened
1/2 c canned pumpkin (do not buy the pie mix!)
1 egg
2-1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/4 tsp salt

Frosting:

1/3 c butter
2 c powdered sugar
1 tsp vanilla
2 to 4 T milk

Instructions

Heat oven to 375 F. In a large bowl, beat the brown sugar, crystallized ginger, 3/4 cup butter, pumpkin, and egg on medium speed until well blended. Stir in the remaining cookie ingredients to form a soft dough. If dough is too soft, refrigerate for 15 minutes.
Shape dough into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Slightly flatten each ball with the bottom of a glass.
Bake cookies for 7 to 10 minutes or until light golden brown. Remove from cookie sheet immediately and place cookies on cooling racks. Cool completely, about 15 minutes.
In a 2-quart saucepan, heat 1/3 cup butter over medium heat and stir constantly until light golden brown (don't let it burn). Remove from heat and stir in remaining frosting ingredients until smooth and creamy. Immediately spread frosting on cooled cookies.

http://www.healthifiedmom.com/597/recipe-pumpkin-ginger-cookies-with-butter-frosting/

Quick Notes

If you’re omitting the ginger, I would recommend only omitting the crystallized ginger. Unless you really, really, really only want pumpkin cookies.

Variations

None. Do not substitute margarine for the butter; the cookies and frosting won’t set up right.

This recipe is adapted from one I found at Pillsbury.

Recipe: Slow Cooker Beef (or Venison) Stew

Jenny — Tue, 06 Dec 2011 15:00:57 +0000

My husband is a hunter. Well.. he thinks he is. Although I do have to hand it to him. He finally got his first buck after 20+ years of hunting. Good work, honey!

Hunting season means lots of venison. And lots of venison means stews and chilis for my slow cooker. It’s a win-win situation!

Recipe: Slow Cooker Beef (or Venison) Stew

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: 5

Calories per serving: 263

Fat per serving: 3

Ingredients

1 lb beef or venison stew meat
2 medium potatoes, peeled and cut into chunks
1 can (14.5oz) beef broth
1 can (11.5oz) V8 juice
2 celery stalks, chopped
2 carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp chili powder
1/4 tsp pepper
2 T cornstarch
1 T cold water
1 c frozen mixed vegetables

Instructions

Combine first 12 ingredients in a slow cooker.
Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaves.
In a small bowl, combine cornstarch and water until smooth; stir into stew.
Stir in mixed vegetables, cover, and cook on high for 30 minutes or until thickened.

http://www.healthifiedmom.com/591/recipe-slow-cooker-beef-or-venison-stew/

Quick Notes

Beef or venison, pick your pleasure. Either works just as well, but if you’re using venison, choose the lower cook time. Calorie and fat count is based on venison. Beef will be somewhat higher.

Variations

Instead of frozen mixed vegetables, you can also use a frozen stew mix which usually comes with potatoes, pearl onions, and carrots. Keep in mind the extra potatoes will raise the calories some but this is still an extremely healthy meal.

Recipe: Slow Cooker Chicken with a Cranberry Orange Sauce

Jenny — Tue, 06 Dec 2011 04:39:05 +0000

Occasionally I like to go a little out of my element; like do crazy things and eat fruit with chicken. Yep.. that’s right. Fruit with chicken.

And here’s a little something about me. I don’t like fruit unless it’s a melon or a banana. So for me to put cranberries and citrus in a dish is just.. insane. But guess what? It was absolutely delicious. Oh and guess what else? It has bacon.

Now that I’ve got you, here’s the recipe.

Recipe: Slow Cooker Chicken with a Cranberry Orange Sauce

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6

Calories per serving: 334

Fat per serving: 10

Ingredients

6 boneless skinless chicken breasts, frozen
3/4 c Russian salad dressing
1 pkg dry onion soup mix
1 2oz pkg fully cooked bacon, chopped
1/4 c no-pulp orange juice
1 can (16oz) whole berry cranberry sauce

Instructions

Lightly spray slow cooker with cooking spray. Place frozen chicken breasts in slow cooker.
Mix together the dressing, soup mix, bacon, orange juice, and cranberry sauce.
Pour mixture evenly over the chicken, cover, and cook on high for 4 to 6 hours.

http://www.healthifiedmom.com/586/recipe-slow-cooker-chicken-cranberry-orange-sauce/

Quick Notes

I recommend spreading the chicken out as evenly as possible in order to get the most coverage from your sauce. And never, ever lift the lid off your slow cooker. If you do it just once, you may need to add 30 minutes or more to your cooking time.

Variations

Switch up the Russian salad dressing variety for a tangy version or even a bacon version for a different flavor. If you can’t find Russian salad dressing, I recommend using “sweet & tangy” french or catalina dressing. This recipe is adapted from one I found in a Schwan’s catalog.

Balance Your Life With Healthy Meals

Jenny — Sun, 30 Oct 2011 01:01:10 +0000

Keep the old adage in mind and remember that you are, in fact, what you eat oftentimes. If you eat foods that are high in fat and refined sugar, you probably don’t feel super great on a daily basis. That’s because your body isn’t getting all of the vitamins and minerals it needs to function optimally. Switching to healthy meals can make a huge difference. But breaking bad eating habits doesn’t happen overnight. You’re going to have to put quite a bit of effort into it. Here are three useful pieces of advice to get you started on the wonderful journey of eating to live, instead of living to eat.

I. Downsize plates.
Oftentimes, plates are just too darn big for our own good! Folks who eat off large plates eat more than folks who eat off small ones. And folks who eat too much of their meals can actually cause their stomachs to expand. When this happens, their bodies tell them to eat more food at mealtimes to fill up the extra space in their stomachs. It’s a vicious cycle! Take a good look at the plates you’re eating off of at home and at restaurants. If your plates at home look pretty big, you might want to consider stocking your kitchen with some smaller ones. If you’re eating out, be cognizant of plate sizes. Many restaurants serve you more food than you should probably eat. If this is the case when you eat out, try to only eat half of what they serve you and take the rest home to eat sometime the next day.

II. Get your daily dose of all of the food groups.
This means that your meals shouldn’t consist of just Hawaiian bread and Swiss cheese. Although, that might be an interesting diet to try for a couple of days. In all seriousness, though, you should try to eat lots of fruits and veggies, some protein, some whole grains, and a little dairy here and there. You might have to do some food exploration if you’re a picky eater. That’s ok. There are enough different kinds of healthy foods in all of the food groups to satisfy anyone.

III. Make the kitchen your domain.
Cooking at home as often as you can is a wise decision. It allows you to be in complete control of what you cook with, what you eat, and how much you prepare for yourself. You get to be the judge when it comes to how much you use the saltshaker, and you can decide which healthy oils you use. Not to mention, you get to choose all the food products that go into your meals! If you’re not used to cooking at home, find some meal ideas and recipes on the good ol’ world wide web. Keep your eyes peeled for dishes that are heavy on the vegetables. Eating more vegetables can make a world of difference in your life. When you’re at the grocery store, try to buy the veggies that have the most vibrant colors because they are typically the best for you.

So, pay attention to those plate sizes, diversify the foods you eat on a daily basis, and look for those bright green leafy vegetables at the store. Find out what other healthy eating habits work well for you, and relish in your new healthy, balanced lifestyle!

Sean is a guest post writer on the subjects of health, food and lifestyles.

Recipe: Mint Oreo Bon Bons

Jenny — Fri, 23 Sep 2011 13:24:23 +0000

I attended a birthday party where my neighbor, Jessica, made these delicious little Oreo Bon Bons. And after devouring them, I knew I had to ask for the recipe. The Oreo Bon Bons were good, but I knew they could be even more delicious. For her recipe, she used Double Stuff Oreos and white chocolate chips. You’ll see my recipe is quite different. The possibilities are endless too; just pick your favorite Oreo flavor and chocolate chip and call it your own.

Recipe: Mint Oreo Bon Bons

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 30

Calories per serving: n/a

Fat per serving: n/a

Ingredients

1 15.25oz pkg Mint Oreos
1 8oz pkg reduced-fat cream cheese, softened
1 12oz pkg semi-sweet chocolate chips

Instructions

Place Oreos in a food processor and run until completely crumbled and no clumps remain. Carefully run a rubber spatula along the bottom to loosen any stuck pieces. Add cream cheese to food processor and blend until smooth. Place food processor bowl in refrigerator for 30 minutes.
Remove from refrigerator and roll mixture into 1-1/2" balls and place on parchment lined baking sheet.
Melt chocolate in 20 second intervals (stirring well between each) until chocolate is completely melted.
Using two forks (plastic works best), dip each bon bon in the melted chocolate until completely covered allowing excess chocolate to drain. Return to cookie sheet and repeat with remaining bon bons. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

http://www.healthifiedmom.com/573/recipe-mint-oreo-bon-bons/

Quick Notes

Make sure you don’t over heat your chocolate. Microwave in small intervals and stir well between each until chocolate is smooth. When you’re coating the bon bons, if the chocolate gets too thick, microwave for about 10 seconds and see if that helps. If it doesn’t, you can always add 1/2 tablespoon of shortening to the mixture and heat/stir until smooth.

Variations

Change things up a bit by switching out the Oreo and/or chocolate chip flavors.

Recipe: Strawberry Shortcake Puffs

Jenny — Tue, 07 Jun 2011 22:19:27 +0000

My wonderful friend (and BFF 4-eva) Kelly brought me a pint of strawberries. Isn’t she the best? I didn’t want to just eat the strawberries by themselves so I decided to make Strawberry Shortcake but I wanted to put my own healthified spin on it. My Strawberry Shortcake Puffs recipe has only 175 calories. For a dessert, that’s pretty sweet (ha!).

This recipe is super easy to make and is completely delicious. At 9 servings, you’ll be able to feed an army, but what’s even better is that you can refrigerate any leftovers separately and have a tasty dessert the next day too!

Recipe: Strawberry Shortcake Puffs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 9

Calories per serving: 175

Fat per serving: 7

Ingredients

1 pint fresh strawberries, trimmed and cut into 4 slices each
2 T sugar
1/2 of a 17.3oz package of puff pastry (1 sheet), thawed
1 container (8oz) fat free whipped topping, thawed

Instructions

Heat oven to 400 degrees. Combine the sliced strawberries and sugar in a medium bowl. Refrigerate.
Unfold the pastry sheet on parchment paper forming a square. Cut the pastry sheet into 9 squares by cutting 3 strips (along the fold lines) and then cutting each strip into 3 squares.
Place pastries on parchment-lined baking sheet and bake for 15 minutes or until golden brown (don’t remove them too soon!). Remove from baking sheet and place on wire rack to cool for 10 minutes. Split each pastry into 2 layers horizontally making 18 squares total.
If desired, put thawed whipped topping in a bowl and whisk rapidly until smooth.
Spread whipped topping on bottom pastry layers and top with strawberries. Add second pastry on top and add another layer of whipped topping and strawberries.

http://www.healthifiedmom.com/493/recipe-strawberry-shortcake-puffs/

Quick Notes

You don’t have to whisk the whipped topping but if you want a creamier consistency, I highly recommend whisking it. If you’re hungry and can’t wait to eat it, then just plop it on top right out of the container. I also recommend refrigerating the strawberry and sugar mixture for about an hour for extra yumminess.

Variations

You may substitute regular whipped topping but it will increase fat and calories. Also, if you prefer to make homemade sweetened whipped cream, beat 1-1/2 cups heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract in a large bowl with an electric mixer on high until stiff peaks form.

Recipe: Mini Taco Pizza

Jenny — Mon, 30 May 2011 22:50:16 +0000

If you love taco pizza as much as I do, then you will appreciate my healthified Mini Taco Pizza recipe. I tried to make the recipe as healthy as I could while still keeping the delicious taco pizza flavor I love. The flavor is a only a little spicy; just the perfect amount of heat.

One Mini Taco Pizza, which is completely filling, equates to just under 500 calories. For your convenience, I also include a variation to prepare this recipe using regular pizza crust, but to me, nothing beats your own little personal pizza.

Recipe: Mini Taco Pizza

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6

Calories per serving: 498

Fat per serving: 16

Ingredients

1 pkg (1.25oz) reduced sodium taco seasoning mix, divided
1 can (16oz) fat-free refried beans
1 can (8oz) no salt added tomato sauce
1 lb 93% lean ground beef
6 whole wheat pita bread rounds (or 2 pre-baked 12″ pizza crusts)
2 c reduced fat Mexican blend shredded cheese
2 cans (14.5oz ea) diced tomatoes with green chilies, drained well
1 c shredded lettuce

Instructions

Preheat oven to 425 degrees. In a medium bowl, combine 1 tablespoon taco seasoning mix with refried beans and tomato sauce. Set aside.
In a medium skillet, prepare beef according to the taco seasoning package directions using the remaining taco seasoning.
Place pita breads on baking sheet. Evenly distribute and spread refried beans on pita breads. Do the same with the cheese, beef, and drained tomatoes. (If using 12″ pre-baked pizza crust, just split the ingredients between 2 pizzas.)
Bake for 10-15 minutes or until cheese has melted and crust is crisp (or golden brown for pre-baked pizza crust). Cool slightly then top each pizza with lettuce and serve immediately.

http://www.healthifiedmom.com/487/recipe-mini-taco-pizza/

Quick Notes

If you’re using 12″ pre-baked pizza crust, rotate halfway through cooking time for even baking. Remember, using full-fat items (instead of reduced fat ingredients) will add more calories and fat so use at your discretion.

Variations

If you can find spicy refried beans, feel free to use those for a little more heat.