Try new things...you might like them!

Sometimes I find myself in a food rut. It seems like I always eat the same foods every single day- boring! I find that when I do branch out and try something new/different most of the time it's a success. I have had two recent successes in the branching out category. Recently, thanks to my BFF Cassie, I have tried almond milk and tofu noodles. Both, I absolutely loved! I know, I am totally living on the edge. :-)

Trying the tofu noodles was a definite stretch for me. My new "bible" (HG cookbook) has multiple recipes calling for the use of tofu noodles. Cass had mentioned that the noodles were pretty good. I figured that they wouldn't kill me so I added them to my weekly grocery list. When I went to FM to buy my week's supply of food they were all sold out of the tofu noodles. I took that as a good sign and decided to make the trek across town to Huckleberry's. I scored the tofu noodles there and they were even on sale. Double bonus points!

I have since had the noodles twice for dinner this last week. They are incredible versatile, quick to cook, and taste nothing like tofu to me. I made one HG recipe, but the second time I used them I created my own concoction of the noodles, asian chilli sauce, soy sauce, rice vinegar, and veggies. It took less than 5 minutes to prepare, was delish, and filling. I can't wait to actually cook some of HG recipes because they all sound yummy!

Tofu Noodles

Nutrition content (per package):
Fat 0.5 grams
Carbs 3.0 grams
Protein 1.0 gram
Calories 20

These tofu noodles also have ZERO sugar and cholesterol and are also gluten & vegan free.

Growing up on a dairy farm made trying the almond milke a huge stretch. Honestly, I am not a huge fan of milk, but I try to drink some everyday. Thanks to Cassie (again) I tried almond milk and found out that I actually liked it. I had been thinking about giving it a try for a while because my HG cookbook uses it in a lot of recipes. I just didn't want to buy a carton and not like it and have to throw it away. So far I haven't cooked with it, but I have used it with my coffee, oatmeal & granola. I am looking forward to using it in some of my new recipes.

According to the carton almond milk has 50% more calcium than regular milk, all natural, made from real almonds, vegan, excellent source of vitamins D & E, free of dairy, soy, lactose, cholesterol, peanuts, casein, gluten, eggs, staturated fat, and MSG.

Nutrition content:
Fat 2.5 grams
Carbs 16.0 grams
Protein 1.0 gram
Calories 90

--Tasha

Sweet & Sour Chicken

This Hungry Girl recipe is absolutely to die for! It can be found in her new cookbook (my new bible), "300 under 300". I love all of her recipes- they are nutritious, yet tasty and easy to pull together. I am usually tired when I get home from work and none of her recipes require a lot of time or prep work.

Ingredients
12 oz raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp salt
1/8 tsp black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
1 cup chopped onion (I added this to the recipe)
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp cornstarch
3 tbsp seasoned rice vinegar
1 tbsp ketchup
1 tbsp reduced-sodium/lite soy sauce
1/2 tsp chopped garlic
1/4 tsp crushed red pepper
1/8 tsp ground ginger
2 cups bean sprouts (I left these out)

Directions

Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove.
Season chicken with salt and black pepper and place in the skillet/wok.
Stirring occasionally, cook until chicken is no longer pink on the outside.
Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.

To make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove, stirring frequently, cook until thickened, about 3 minutes.
To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Nutrition Content
Fat 2.0 grams
Protein 30.0 grams
Carbs 37.0 grams
Calories 295

--Tasha

My new "bible"!

I got a new "bible" yesterday. Check it out!

I am so excited to start cooking up some yummy-licious Hungry Girl recipes. If you haven't looked at one of her cookbooks, website, or even tried a recipe- you are missing out my friend! This is her most recent cookbook and has been out for a couple of months. I don't know why I even waited to long to order it. You can purchase it on amazon.com for less than $13 making it a total steal of a deal.

I instantly sat down with it and started marking recipes (as you can see from my picture). Their is a whole chapter devoted to oatmeal- awesome! Their is even a recipe for red velvet pancakes, which is near the top of my list of things to make this weekend. I will be busy, cooking & baking away for the rest of the summer. Their are so many recipes, and so little time.....

--Tasha

Cherry BBQ Chicken

Wow, this recipe is super good!!!! I have to credit Cassie for sharing this Hungry Girl recipe with me. It is one of my new favorite dinners to make. I made this for dinner the night before the Green Bluff Cherry Picker's Trot- what a festive pre race dinner!

I love finding and making recipes that are both flavorful and nutritious. Whoever said eating healthy doesn't taste good is not looking in the right places! There are great recipes everywhere and many websites are catering towards the healthy conscious individual- I love it!

If you have never tried baking in tin foil for dinner it is so quick and easy. I have made several chicken and veggie dishes using this method. Add chicken, sauces/seasoning, veggies, wrap in tin foil and bake. Pretty simple and you can always switch up your ingredients and get creative.

Before baking...

...After baking

Cherry BBQ Chicken

Ingredients
10 oz chicken breast cut into strips
1/8 tsp salt
1/8 tsp black pepper
1 Cup sliced onion
1/2 Cup unsweetened dark cherries
1/2 Cup BBQ sauce

**Recipe makes 2 Servings**

Directions
**I put this meal together the night before and let it marinate in the fridge over night**


Preheat oven to 375 degrees

Lay a large piece of tin foil on a large baking sheet and spray with non stick spray

Lay chicken strips in an even layer in the center of the tin foil, sprinkle with salt & pepper and evenly top with the onion

Chop the cherries and mix in a bowl with BBQ sauce, pour the sauce over the chicken evenly

Using another piece of tin foil, cover the chicken and fold together and seal all 4 edges of the tin foil, forming a well sealed packet.

Bake in the oven for 25 minutes or until the chicken is fully cooked

**I made 3 individual tin foil packets with my Cherry BBQ Chicken instead of 1 large foil packet. It makes it easier to control the portion sizes, but is a bit more work**

Nutrition content
Fat 2.0 grams
Protein 34.0 grams
Carbs 1.5 grams
Calories 294

--Tasha

Banana Bread--Made Over

I capped off my MDW in the kitchen by making banana bread. Who doesn't love a warm piece of banana bread? It is one of my favorite things to eat- it's great for breakfast, lunch, dessert or a snack. Typically a slice of banana bread is pretty high in calories- 1 slice has over 325 calories! I found a banana bread recipe in my Hungry Girl (love her!!) cookbook and decided to try it with my own modifications.

Banana Bread

Ingredients
1 1/4 cups whole wheat flour
1/4 cup all purpose flour
3/4 cup splenda (I used Stevia in the Raw)
1 1/2 cup mashed bananas
1/2 cup egg whites
1/2 cup applesauce with no sugar added
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt

Directions
Preheat oven to 350 degrees.
Mix all of the ingredients together in a mixing bowl. Mix well. Spray a loaf pan (about 9 by 5 inches) with nonstick spray (I used Pam). Pour banana bread mixture into loaf pan. Bake for about 25 minutes or until a knife inserted into the middle comes out clean.

Ovens vary- I checked mine at 20 minutes and it was done.

This made over banana bread is absolutely amazing. One piece just wasn't enough- I could have eaten 2 or 3 easily. :-)

Nutrition Content
1/8th of a slice:
Fat 0.5 grams
Protein 5.0 grams
Carbs 31.0 grams
Calories 140

--Tasha

Boston Marathon Cupcakes

My good friend Angie from my workout class is running the Boston Marathon on Monday. I am so excited for her because I know that she will have an amazing experience. There is nothing quite like the Boston Marathon and the feeling you get from being there. The atmosphere is absolutely incredible; I get chills just thinking about it!

Angie is my inspiration to get back into shape so that I can qualify again. She is an incredible athlete and someone who I have looked up to for the last couple of months. I am looking forward to hearing all about her trip when she gets back next week.

As a class we decided to give her a fun little send off this morning. Not only did we tag her car, but Amy put together a goodie bag for her, and I made her cupcakes from my Hungry Girl Cookbook. I will post the recipe/nutritional content later, but here are the pictures. I made Boston Marathon logo toppers and even made blue frosting and used yellow cupcake liners. How cool is that?

GOOD LUCK ANGIE!!!!!!

--Tasha