Corn Salsa

It is finally football season- which means football parties.  What is not to love about getting together with family and friends, chowing on some good munchies, and cheering on your favorite team?  Our family is a cheesehead family- which means we LOVE the Packers.  We love gathering around the TV, screaming loudly, and eating non-stop.  I mean, when watching a football game it is almost required to eat and eat and eat, right?   Too bad overeating all those delicious appetizers can be a very dangerous thing... until now! Have no fears because this corn salsa is the perfect game day snack and is so easy to make.  It is super addicting but that's okay because it is SO healthy! :)  Plus you get your daily intake (or more ;) ) of vegetables!  So go throw a football party, eat without worry, and enjoy! GO PACKERS!! 

(It may not be the prettiest- but we swear by this delicious snack! )

Ingredients:

1 bag frozen corn kernels, defrosted

1 red pepper, chopped

1 red onion, chopped

1-8 oz. can of low sodium black beans, drained and rinsed

2 avocados

1 tsp hot sauce

2 tsp cumin

1 lime, juiced

kosher salt

freshly ground pepper

Directions:

In a large bowl chop combine all of the ingredients.  Make sure the vegetables are all the same size when chopping- chop them small like the size of a corn kernel.  Taste as you go- if you want more spice, add more hot sauce.  If you do not want that much cumin, take some out!  BYOC- Be Your Own Chef!  That is why we love cooking- its your kitchen, do what you want! 

ENJOY! 

Gazpacho with Garlic Croutons

Grandma Judy used to make this on hot summer days for her family.  The 95 degree summer weather inspired us to revisit this family recipe and cool us off in this heat wave! If your'e lacking your veggies (which everyone is... :/ ) this is the meal for you!  You instantly feel lighter and healthier as you slurp down this guilt-free soup!

Ingredients:

3 large tomatoes, diced

2 cucumbers, peeled and diced

2 garlic cloves, crushed

1 green pepper, seeded and diced

1 bunch green onions, greens and white thinly sliced

1 TBS fresh dill, minced

3 cups V8 Vegetable juice 

2 TBS worcestershire sauce

5 TBS white wine vinegar 

1/4 tsp hot sauce 

1 cup mild salsa,(we use Muir Glen Mild Salsa - this our favorite organic, healthy salsa!)

1 carton sour cream/greek yogurt (Plain Greek yogurt tastes JUST like sour cream and it has NO fat! We use Oikos ), for topping

Croutons:

1 small loaf of French bread, diced in large chunks 

extra virgin olive oil

garlic salt 

Directions:

Combine all ingredients for soup, except the sour cream, in a large bowl.  Let chill in refrigerator for at least 8 hours, or overnight.  When ready to eat, remove garlic cloves.  For the croutons, dice the bread in large chunks and spread on cookie sheet.  Drizzle a small amount of olive oil and sprinkle garlic salt over the bread.  Use your hands and make sure each piece is coated.  Broil until golden brown and crispy, about 5 minutes.  Sprinkle a few on top of soup with a dollop of sour cream.  Bon Appetit! 

Shrimp on the Barbie

Summer is finally here and nothing says summer more than a barbecue!!  (Sorry for the long break, we were gathering up our best summer recipes!) This shrimp recipe is absolutely amazing and it is a MUST try.  This recipe is a great appetizer for a party or as a main dish on any summer night.  Get ready to chow because you cannot stop eating these! 

Ingredients:
1 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
1 lemon, juiced
2 TBS hot pepper sauce
3 cloves of garlic, minced
1 TBS tomato paste
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lbs. large uncooked shrimp, peeled and deveined with tails

Directions:
Combine first nine ingredients in a bowl.  Place shrimp in a large ziplock bag and pour the marinade over the shrimp.  Massage the marinade into the shrimp and let it marinade for at least two hours in the fridge.  Grill shrimp either in a shrimp basket, like in photo above, or place on skewers.  Grill for five minutes on each side.  Enjoy!!

Sweet N' Spicy Party Mix

You know those addicting snacks that you just cannot stop eating no matter how hard you try?  Well, this is that snack.  But have no fear- this mix is low fat and will give you no guilt while snacking!  (or over-snacking!)  This snack takes barely any time to make and anyone you feed it to, will keep going back for more!

Ingredients:

1/2 cup white sugar 

1 1/2 tsp sea salt

1 tsp ground cumin

1 tsp ground chile pepper

1 tsp dried oregano

1 tsp chile powder 

2 egg whites

2 cups pretzel sticks

1 cup whole grain cheddar Goldfish crackers

2 cups wheat Chex cereal

2 cups corn Chex cereal

1 cup dry-roasted slightly salted peanuts

1 cup dry-roasterd salted almonds

Directions:

Preheat oven to 325 degrees F.  In a small bowl combine the first 6 ingredients and stir with a whisk.  In a large bowl, add two egg whites and whip with whisk until foamy and white.  Add pretzels, Goldfish, cereals, peanuts, and almonds to the egg whites.  Stir and coat each pieces with the egg whites.  Top with the spice mixture and stir to coat all pieces of mix.  Place parchment paper onto 2 cookie sheets.  Sprinkle mix all over the cookie sheets in an even layer.  Put in over and bake for 15 minutes.  (At 7 minutes, I stir the mixture so it can cook evenly.)  Once 15 minutes is up, stir mixture again and turn off oven and let mixture cook for another 15 minutes.  Once that is done, let mix cool and become crunchy.  Enjoy!  (Keep in air-tight container to keep fresh!) 

*Remember- Nuts are so good for you, but try not to eat too much- the fat adds up :)

Authentic Mexican Fiesta: Pico De Gallo, Guacamole, & Chicken Tacos

There is nothing like a true, authentic Mexican fiesta, but we all know how unhealthy they can be.  We were determined to revise some of our favorite Mexican dishes and change them into a healthy, delicious meal.  These revised dishes are so fresh and filled with so much delicious flavor!  These dishes are so incredibly easy to make, so do not be afraid to take on this Mexican fiesta!  Everyone will be saying "muy delicioso!" 

Pico De Gallo

Ingredients: 
10-12 plum tomatoes, seeded and chopped
1 small red onion, chopped
Large handful of cilantro, chopped
2 limes
Kosher salt and fresh ground pepper to taste

Directions:
Seed and chop tomatoes and place in bowl.  Chop red onion and cilantro and add to bowl.  Squeeze two limes into the bowl and salt and pepper to taste.  Stir together and let flavors sit in fridge to marry.  Serve whenever! See, so simple!



Guacamole with Chips

Ingredients:

5 avocados, pitted and peeled

1 small red onion, chopped

3 garlic cloves, minced

Large handful of cilantro, chopped

2 limes

Kosher salt and fresh ground pepper to taste

Tortilla Chips (Our favorite chips, if available, are La Favorita Tortilla Chips.  They are the lowest cal and fat chips that we have found.  They are salty and delicious- just like the restaurants! :))

Directions:

Remove peel and pit from avocados and put avocado meat into a bowl.  Mash together with a fork or masher, until slightly smooth but still chunky.  Add chopped red onion, minced garlic cloves, cilantro and 2 limes juiced to the avocados.  Mix and combine thoroughly.  Add salt and pepper to your liking.  Enjoy with chips!  

Chicken Tacos 

Ingredients:

4 boneless chicken breasts or rotisserie chicken

2 cans of fat free and sodium free chicken broth

5 chipotle peppers in adobo sauce (You will a can in these in the Mexican aisle of your grocery store) 

4 cups cilantro, chopped

6 garlic cloves, slightly chopped

2 cups of low fat orange juice (Tropicana has a great one)

2 tsp cumin

1 1/2 TBS worcestershire sauce

Kosher salt and fresh ground pepper to taste

Flour tortilla (We use Low fat La Favorita Flour Tortillas! Love that brand!)

Guacamole, from above

Low fat shredded cheddar cheese

Pico De Gallo, from above

Directions:

Place chicken breasts in a single layer in large saucepan or dutch oven.  Cover with chicken broth until chicken are completely submerged in broth.  (You may not use all of the broth.)  Bring to a boil, then put heat to low and simmer for 10 minutes with lid slightly covering the pan or dutch oven.  After ten minutes, turn off heat and let chicken sit for another 10-15 minutes, or until cooked through.  Once cool, take chicken out of broth and shred.  If you are using a rotisserie chicken, just shred white meat and disregard poaching directions above.  In a blender, combine chipotle peppers, cilantro, garlic, orange juice, cumin, and worcestershire and blend or pulse together until smooth.  Add salt and pepper to taste. Pour the mixture into a separate saucepan or dutch oven, and add shredded chicken.  Heat over low heat until chicken is warm.  If desired, heat a tortilla in a pan until crisp.  Once crisped, add a thin layer of guacamole to the tortilla.  Sprinkle cheddar cheese over guacamole and add desired amount of chicken.  Top with pico de gallo!  Enjoy!  Yum!   

Faux Fried Ravioli

If you ever have had fried Ravioli, you know how absolutely delicious they are!  Fried Ravioli is one of our favorite meals to order at any Italian restaurant, although it may not be the healthiest.  This is why we had a sudden inspiration to put our own take on fried Rav's and try baking them instead! These are super easy to make and will trick anyone into thinking they are deep fried and the real thing!  (We think these are even better than the real thing!  And it is even better that they are healthier!) So delish!

Ingredients:
1 package of your favorite Ravioli (We love Costco's Spinach and Cheese Ravioli)
3/4 cup Italian bread crumbs
3/4 cup shredded Parmesan 
2 egg whites
Olive oil
1 jar of your favorite tomato sauce for dipping (We like Organic Muir Glen Tomato Basil Sauce- you may want 2 jars depending on how much dipping sauce you'd like) 


Directions:
Preheat the oven to 375 degrees and spray a baking sheet with non-stick cooking spray.  Bring a pot of water to a boil and add Raviolis.  Boil the Ravioli for about 5 minutes until slightly cooked but still firm or al dente.  While boiling, prepare two dishes for your dredging station.  In one bowl, add two egg whites and whip until frothy.  In the second bowl, combine the Italian bread crumbs and Parmesan.  Once Ravioli's are done, take off heat and carefully spoon them into a strainer.  Rinse under cool, slow running water just to slightly cool.  Take one Ravioli at a time and dip in egg whites.  Then thoroughly coat in bread crumb and cheese mixture and place on baking sheet.  Drizzle lightly with olive oil.  Cook in oven for 5 minutes and then turn on your broiler on high and broil until toasty and brown.  (While the Ravioli's are cooking, heat up the tomato sauce in a sauce pan.)  Eat and enjoy!! :)

Peg & Chelsea's Salad Pizza

Peg and Chelsea are not only our second family, but amazing cooks!  Like us, they like to eat and cook healthy which is why this creation of theirs is featured on our blog.  This salad pizza is great for a lunch, an appetizer, or a dinner.  Everyone, even the men in your family, will love and enjoy this tasty treat!

Ingredients:

1 package of pizza dough (We get ours from the frozen section in our grocery store- we get whole wheat if they have it!)

5 plum tomatoes, chopped and seeded

1/2 red onion, thinly sliced

3/4 cup mozzarella cheese

2 garlic cloves, minced

3/4 cup balsamic vinegar 

1 bag romaine lettuce 

1 TBS olive oil 

Parmesan cheese-optional

Directions:

Preheat oven to 450 degrees F.  Follow instructions on package and thaw pizza dough.  Take a cookie sheet and spray with non-stick cooking spray.  Carefully spread apart the dough to cover the bottom of the cookie sheet.  (If you want a yummy thick crust, leave the edges thicker than the middle.)  Pour the olive oil in a small bowl.  Take a pastry brush and spread the dough with olive oil.  (You most likely will not use a full tablespoon.  You just want a light cover.)  Chop and seed the tomatoes into small chunks and spread over the dough.  Slice the onion and spread over the pizza, as well.  Bake for 15 minutes or until crust is slightly golden brown.  While the pizza is baking, mince garlic and combine with balsamic vinegar in small bowl.  Rinse and dry the bag of romaine lettuce and place in large bowl.  Pour as much of the vinegar and garlic mixture you would like over the lettuce.  Take pizza out and sprinkle mozzarella cheese evenly over the pizza.  Put back in the oven until the cheese is melted.   Once the cheese has melted, take out of the oven and slice the pizza into as many pieces as you would like.  Put a slice on a plate and scoop as much salad as you would like over the pizza.  If you would like, you can add shards or sprinkle Parmesan cheese on top of the salad pizza.  Enjoy! :) 

Tomato & Basil Bruschetta

Whether for lunch, a snack, or an appetizer before dinner, we make this healthy, delicious bruschetta at least once a week.  It is one of the simplest recipes, yet you will be surprised on how flavorful this little toast is.  We know that whoever you make this for, whether it is your friends, family, or just for yourself,  will be going back for seconds, thirds, and maybe even fourths.  Bon Appetit!  

Ingredients:

12 vine ripened tomatoes, seeded and chopped

2 TBS fresh basil, chopped

½ cup balsamic vinegar

sea salt and pepper, to taste

1 large Italian baguette
1 clove of garlic, chopped
2 TBS extra virgin olive oil

1 ball of mozzarella cheese, thinly sliced

Directions:

Combine the chopped tomatoes, basil, vinegar, salt and pepper into a large bowl.  Stir and refrigerate to allow the flavors to marry.  Preheat the broiler and slice the baguette and mozzarella into thin slices.  Combine chopped garlic and olive oil and heat to infuse flavors.  Brush the slices of baguette lightly with the olive oil and garlic mixture.  (Make sure to get garlic pieces on each slice, to make it extra yummy!)  Top the slices of bread with the thin slices of mozzarella and arrange them onto a baking sheet.  Put the baking sheet under the broiler.  (Watch it closely so it doesn’t burn!)  Remove the bread once it is crisp and the cheese has melted.  Top the yummy bread with your desired amount of tomato mixture. 

*Making this recipe the day before lets the flavors marry and makes it even more delicious! :)