Category: DINNER

Baby Pasta Shells with Shrimp, Asparagus, & Marinara Sauce

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This is a GREAT light dinner option!  It tastes so fresh that I think it’s perfect for a spring or summer dinner.  I love the combination of these simple ingredients, but I’m a sucker for pasta, shrimp, asparagus, and anything smothered in marinara sauce!  You can always opt to make your own marinara sauce, but it’s pretty equivalent in calories to use a jarred one.  However and whenever you decide to add this to your dinner rotation, I hope you find it as satisfying as I did!

Baby Pasta Shells with Shrimp, Asparagus, and Marinara Sauce
Adapted from Skinny Taste

6 oz whole wheat pasta (I used baby shells)
1 bunch thin asparagus, tough ends removed
1 1/2 cups marinara sauce
1/4 cup parmesan
salt and fresh pepper to taste
1 lb. shrimp (shelled and deveined)

Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.

Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.  Two minutes before pasta reaches al dente, add the shrimp and cook until the shrimp is pink and not longer translucent.

While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water.

Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Serves 4.

Nutritional Information Per Serving
Calories:  374
Protein:  33.1g
Carbs:  43.3g
Fat: 7.7g (2.7 = sat)

Dirty Quinoa

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Quinoa!  Oh, how I love quinoa!  If quinoa is new to you, it’s time you try it.  It’s a grain and when cooked in water it fluffs up like rice or couscous.  (Thus, it can make a great substitute in dishes where you might think of using rice or couscous.)  It comes in red or white, but I seem to see it more regularly sold in the white variety.  Quinoa is very good for you as it has a higher protein content than any other grain and it’s a complete protein to boot (meaning it contains all 9 essential amino acids).  It’s gluten free, rich in fiber, low on the glycemic index, and includes lots of healthy nutrients (including calcium, iron, and protein).  It cooks up similar to rice (using 1 part quinoa to 2 parts water), but I suggest rinsing the quinoa before cooking.

Now. . . this recipe was delicious!  It was a nice change-up to our weekly menu.  We loved how the flavors came together, and the texture was great.  We love a little spice in our house, so we think that using the hot sauce is a MUST.  It really takes the overall flavor to a new level.  I loved how I could make this all in one pan.  Even better, I loved that we had leftovers for the following day because I couldn’t wait to eat more of it!

Dirty Quinoa
Adapted from Confections of a Foodie Bride

1 lb lean ground Turkey
1/2 Tbsp olive oil
1/2 cup medium white or yellow onion, diced
1 stalk of celery, diced
1/2 medium green or red bell pepper, seeded and diced
2 cloves of garlic, minced
1 green onion, sliced thinly (dark green parts separated from white/light green)
1 cup quinoa, uncooked
2 cups chicken broth/stock
1 bay leaf
Salt
Pepper
Cayenne (optional)
Tobasco sauce (optional)

Brown lean ground turkey in a non-stick pan over medium heat until mostly browned. Remove from pan and set aside. Add 1/2 tablespoon olive oil to the pan and add onion, celery, and bell pepper. Stir frequently until the vegetables begin to brown. Add garlic and white/light green parts of the green onion. Stir and cook for another 2 minutes.

Pour in quinoa and stir to mix. Add cooked ground turkey, chicken broth and bay leaf. Bring to a boil and then cover and simmer for 30-35 minutes, stirring occasionally) until the liquid has been absorbed. Season to taste. Serve topped with green onions, additional chopped bell pepper (if desired), along side your trusty bottle of hot sauce.

Serves 4.

Nutritional Information Per Serving
Calories:  371
Protein:  29g
Carbs:  35.7g
Fat:  12.6g  (2.8 = Sat)

Fit Fettuccine Alfredo

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Photo by Josie Fox Photography

I’m not gonna lie.  If Rocco had been in my kitchen the day I tried this recipe for the first time, I’m pretty sure I would have given him a big, fat kiss on the forehead!  Fettuccine Alfredo has always been a forbidden food around my house because the traditional way of making it is LOADED with fat and calories (therefore has never been favorable to the hips, thighs, or abs).  This recipe is a true blessing in my life and I’m so happy to know that I can actually eat this meal without the guilt!  I usually make it with shrimp, but it’s also fabulous with grilled chicken strips.  I must say, I was amazed at the amount of sauce that ends up covering the pasta.  I was quite skeptical in thinking that the only way to have the calorie and fat count so low must be because there isn’t a lot of sauce.  No, no, no!  There is PLENTY of sauce and this made me that much happier!  And, as a heads up, not all grocery stores carry 2% Greek yogurt.  However, it is always stocked at Good Earth and the Sunflower Market (for those of you who live in Utah).  The 2% Greek yogurt helps add to the creaminess of the the dish and I do not recommend going with 0% fat yogurt (which tends to be easier to find in traditional grocery stores).  Do not worry though. . . the extra trip to the extra grocery store is beyond worth it (in my humble opinion!).  Thanks again to Josie for the great photo!

Fit Fettuccine Alfredo with Shrimp
Adapted from Rocco Dispirito’s, “Now Eat This! Diet”

6 oz. whole wheat fettuccine
1 lb. shrimp, peeled and deveined, tails removed
2 tsp. butter
3 garlic cloves, minced
2 tsp. cornstarch
2 grates of a nutmeg
3/4 cup low-fat, low-sodium chicken broth
1/2 cup grated Parmesan cheese
3/4 cup 2% Greek yogurt (such as Fage Total)
Salt
Freshly ground black pepper
Chopped parsley

Bring a large pot of salted water to a boil.  Add the fettuccine and cook according to the package directions.  In the last few minutes of cooking, add the shrimp and cook until the shrimp is pink and no longer translucent; drain.

While the pasta is cooking, melt the butter in a large nonstick sauté pan over medium heat.  Add the garlic and cook until it is fragrant, about 2 minutes.

Meanwhile, combine the cornstarch and nutmeg grates in a small bowl.  Whisk in the chicken broth until smooth.  Pour the mixture into the sauté pan, raise the heat, and bring the sauce to a simmer, whisking occasionally.  Whisk in 1/4 cup of the cheese until it has melted.  Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.

In a large bowl, toss the cooked fettuccine and shrimp with the sauce.  Season with salt and pepper to taste, if desired.  Top the pasta with the remaining 1/4 cup cheese and chopped parsley, divide amongst 4 plates, and serve.

Serves 4.

Nutritional Information (Per Serving)
Calories:  366
Protein:  39g
Carbs:  30.8g
Fat:  8.2g (3.9g = Sat.)
Fiber:  4.6g

Grilled Chicken Fajitas

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I am a fajita-lovin’ girl!  I love, Love, LOVE them!  That being said, I make them in all sorts of varieties; however, these ones are my very favorite (at least up until this point)!  The marinade that is used here is downright delicious.  I love how it all melds together in a way that was hard for me to even imagine until I tried it.  That lime, Worcestershire sauce, sugar, cilantro, jalapeno, and garlic are so tasty!  And, to boost the flavor, you put the reserved marinade on the veggies after you grill them which brilliantly brings all the flavors together in this fajita.

I have found great success in grilling these on our charcoal grill, as well as my indoor grill (George Foreman).  Why do I know this????  Well, there’s no way I’m prepping the charcoal grill in the snowy winter and there’s also NO WAY I’m living through the winter without my favorite fajita.  Thus…I found out very quickly that I can get similar results indoors!  I have also found that if I use chicken tenders, then I do not need to butterfly any chicken breasts.  This is a small time saver for me so that is usually what I tend to use most.   I served these for a dinner party recently and they were a huge hit! You’ll have to let me know if this variation of fajita makes it to the top of your list too!

Grilled Chicken Fajitas
Source: adapted from Annie’s Eats, originally from Cook’s Illustrated

Ingredients:
1/3 cup freshly squeezed lime juice
4 tbsp. olive oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1 1/2 tbsp. minced fresh cilantro
1 tsp. salt
3/4 tsp. pepper
2 lbs. boneless, skinless chicken breasts, butterflied (or the equivalent in chicken tenders)
1 large red onion, sliced into ½-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded
16 extra thin corn tortillas (Such as Mission Yellow Corn Tortillas – Extra Thin = 40 calories each)

Directions:
In a medium bowl, whisk together the lime juice, olive  oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve 1/4 cup of the marinade; set aside.  Place the chicken breast halves (or tenders, if using) in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Lightly oil both sides of the onion rounds and peppers with olive oil.  Season with salt and pepper.

Meanwhile, prep your grill . . . charcoal, gas, or indoor.  (We typically use a charcoal grill, so I’ll give step-by-step instructions on how to use it.)  Using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them in a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a two-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.  (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes.  Leave one burner on high and turn the rest down to medium.)

Remove the chicken breast from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.*  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.  (Alternatively you can warm the tortillas according to package directions.)

Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions.  Add 2 tablespoons of the reserved unused marinade and toss well to combine.  Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Serves 8.

*Optional Cooking Tip for Veggies:  I will occasionally send the chicken outside to the grill with my husband.  While he is cooking the chicken, I grill the veggies indoors.  I will heat my George Foreman grill.  While it is heating up, I cut the onions & peppers into strips.  I then lightly grease the grill with cooking spray and then throw the onions and peppers on the grill and cook until crisp-tender and slightly charred.

Nutritional Information (Per Serving = 2 Fajitas)
Calories:  263.2
Protein:  25.6g
Carbs:  22g
Fat:  9.2g (4g = Sat.)
Fiber:  2.9g
Sugar:  5g

BBQ Chicken Pita Pizza

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Photo by Josie Fox Photography

First off . . . sorry for the lack of a Friday Feature last weekend!  My internet was down and when it came back to life I had a night that did not spare any free time!  I hope you’ll forgive me on that one.  Maybe this recipe can help make up for it because it is a favorite in my house and has always been a crowd pleaser whenever I make it for others!

This BBQ pizza can be thrown together in a matter of minutes!  It’s a constant go-to meal when I’m in a rush, but still want something tasty.  All the ingredients are staples in my house, so I can always rely on using this recipe at any time.  I LOVE the rosemary that is used on the pizza.  It adds a very gourmet taste and really rounds out all of the flavors.  When I first saw this lovely herb in the recipe I found it slightly odd, but tried it anyway and was totally wowed!  You’re going to love this pizza!  (A quick thank you to the talented Josie Fox for the great photo!)

BBQ Chicken Pita Pizza
Adapted from Bill Phillips, “Eating For Life”

1 whole-wheat pita (120 calories)
2 T. Light BBQ Sauce (such as Kraft)
4 oz. cooked chicken breast, cut in bite-sized pieces
1 slice red onion, diced
1/4 tsp. dried rosemary (or 2 tsp. fresh rosemary)
1/4 cup reduced-fat mozzarella cheese, shredded

Preheat oven to 425.

Place pita on a baking sheet and spoon BBQ sauce evenly over the pita.  Top with chicken, onions, rosemary and cheese.

Bake for 10 to 12 minutes or until the cheese is melted, the pizza is heated through and the pita is crisp.

Slice, serve, and enjoy!

Serves 1.

Nutritional Information
Calories:  328.6
Protein:  36.3g
Carb:  25.3g
Fat:  5.6g (2.5g = Sat)

Caribbean Pork Kebabs

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Oh, how I love summer!  Along with all the lovely things of summer, I love grilling!  Grilling is such a healthy way to prepare your food, but it also means much more to me.  Grilling usually means backyard BBQ’s, lounging around on summer nights with friends and family, a cool kitchen (because the oven doesn’t get used), less dishes, and a very happy husband who LOVES just about anything if it comes off of a grill.

I love kebabs in all sorts of varieties and these are NO exception.  The Caribbean flavors and spices in the marinade really shine through and make these kebabs SUPER flavorful.  Because the marinade has jam in it, some of our carbohydrates get eaten up in the marinade.  But, I’m telling you, it’s worth it because of how delicious these turn out.  You can assemble these however you want (that’s one of the perks of kebabs).  You can make them smaller for the kids, all veggies for the vegetarians, or all meat for the meat lovers.  However you put these together, I hope they bring some love into one (or more!) of your summer nights this season.

Caribbean Pork Kebabs
Adapted from “The America’s Test Kitchen Healthy Family Cookbook”

1 full recipe of Caribbean Marinade (recipe below)
2 lbs pork loin, fat trimmed/removed, cut in 1-inch squares
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 yellow bell pepper, cut in 1-inch squares
1 red onion, cut in 1-inch squares
8 skewers, wooden or metal

Make Caribbean Marinade (recipe below).  Reserve 1/4 cup.  Combine pork and the remaining marinade in a large zipper-lock bag, press out the air, and seal the bag tightly.  Toss to coat the pork and let marinate in the refrigerator for at least 1 hour or up to 6 hours, flipping the bag occasionally.

Thread the marinated pork, peppers, and onion onto eight long metal or wooden skewers in an alternating pattern, then brush with the leftover marinade still in the bag.  (If using wooden skewers, soak them in water for 30 minutes prior to threading them.  This makes it easier to thread them and also prevents them from catching on fire over the hot grill.)

Preheat grill (you can use a gas grill or a charcoal grill).  Clean and oil the cooking grate on your grill and cook, turning as needed.  Brush reserved marinade on kebabs while cooking . . . usually when you turn/rotate the kebabs.  Cook until the pork and vegetables are lightly charred on all sides, and the pork registers 140-145 degrees.  Transfer the kebabs to a platter, tent loosely with aluminum foil, and let rest for 5 minutes.  (Unless you are not patient like me, then just grab one right off the grill and go to town!)   Serve.

Serves 8.

Caribbean Marinade
3/4 cup Apricot Jam (such as Simply Fruit by Smucker’s)
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 tablespoon olive oil
1 1/2 teaspoons grated lime zest
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Combine/whisk all ingredients together in a bowl.

Nutritional Information (Per Serving = 1 Kebab)
Calories:  285.5
Protein:  23.8g
Carbs:  26g
Fat:  13.8g (4.5g = Sat.)
Fiber:  1.1g
Sugars:  10.9g

Skillet Chili Mac with Green Chiles

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Skillet Chili Mac with Green Chiles | Mimi's Fit Foods

All right; confession time!  My mom occasionally used Hamburger Helper for dinner during my younger years.  There were times when I didn’t love it, but I must admit that those times were rare (I know . . . can you believe it!?).  Now that I have a strong addiction to cooking from scratch, combined with the addiction of making things healthy, I will probably never buy a Hamburger Helper box/mix again.  However, I’m not scared to try to create my own.  With that being said, this is a keeper!  Whether you love or hate Hamburger Helper, this is bound to please us all!  It has a slight resemblance to my younger years, but is SOOOOO much better.  Just the tiny detail that this recipe comes from Cook’s Illustrated (30 Minute Best Recipe Book) means that it is nearly guaranteed to be delicious.  Ground turkey (instead of beef) will also work well in this.  Additionally, the initial recipe adds corn and that is a lovely addition . . . if you can afford a few more calories and carbohydrates in your menu.  I love the fact that you can make this all in one skillet in 30 minutes or less.  This also means fewer dishes, folks!  Let’s pull out that skillet!

Skillet Chili Mac with Green Chiles
Adapted from Mel’s Kitchen Café & 30 Minute Best Recipe

1 tablespoon vegetable oil
1 pound ground beef (93% Lean)
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
1.5 teaspoons brown sugar
1 8 oz. cans tomato sauce
1 cups water
4 ounces (1 cup, dry) whole wheat penne pasta
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
1 cup shredded low fat cheese (just about any kind of cheese is delicious)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.

Stir in 1/2 cup of the cheese, green chiles and cilantro and sprinkle remaining 1/2 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Serves 4.

Nutritional Information (Per Serving)
Calories:  412.0
Protein:  37
Carbs:  33.8
Fat:  14.4 g (5g = Sat.)
Fiber:  5g

Meatball Subs

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Meatball Subs | Mimi's Fit Foods

I love using my leftover meatballs and turning them into meatball subs.  Talk about fast and easy . . . without sacrificing flavor!  These can easily be eaten for lunch or dinner and, depending on your complex carbohydrate allotment, you can easily adjust the type of bread/bun you eat with these.  Enjoy!

Meatball Subs
Mimi Original

4 Meatballs From Slow Cooker Turkey Italian Meatballs
1/4 Cup of Sauce (From previous Recipe as well)
1 Whole Wheat Bun/Roll

Reheat meatballs (either in the microwave or on the stove top in a saucepan).  Meanwhile, toast bun under broiler (watch carefully to avoid burning).  Once toasted, place meatballs on bun.  Sprinkle with Parmesan cheese, if desired.

Serves 1.

Nutritional Information (With a 100-Calorie Thin Bun)
Calories:  310.8
Protein: 32g
Carbs:  36.8
Fat:  4.5 g

Slow Cooker Turkey Italian Meatballs

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Slow Cooker Turkey Italian Meatballs | Mimi's Fit Foods

I usually try to make one night of the week a slow cooker night.  I look at my week in advance and determine the day that I will have the least amount of time to make dinner (usually Tuesday) and that is the lucky day that gets deemed my slow cooker day.  My slow cooker is a HUGE time saver and it allows me to have a healthy, homemade meal on a night when I otherwise would have no extra time to cook.  These meatballs take very little time to throw together, taste great, and I get to come home from work to an Italian-smelling home.  Divine!  All you do is assemble a very basic meatball recipe, layer the meatballs in the slow cooker, pour jarred spaghetti sauce over them, and cook on low for 8 hours.  You can always choose to make your own sauce (which I do on occasion), but I resort to jarred sauce often because the main reason I make this meal is to save time.  These work great as appetizers, but I usually eat them with my serving size allotment of whole wheat pasta (yes, I am a pasta babe!).  However you choose to enjoy these, I hope you find the same pleasure I do in divulging a tasty meal that requires little time and effort.  (And, if you have leftovers . . . I will be providing a great recipe tomorrow to help you take care of those!)

Slow Cooker Turkey Italian Meatballs over Pasta

Slow Cooker Turkey Italian Meatballs
Mimi Original

20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Parmesan cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 clove garlic, minced
1 tsp kosher salt

1 jar of light marinara sauce (such as Ragu Light)

In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic and salt. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (I use my 2 tbsp. cookie scoop).

Carefully layer meatballs in slow cooker.  Carefully pour marinara sauce over meatballs.  Cook on low for 8 hours.  If desired, Serve over whole wheat pasta.

Serves:  5

Nutritional Information (Per Serving = 5 Meatballs + 1/2 cup Sauce)
Calories:  253
Protein:  32.6g
Carb:  19g
Fat:  4.3g (1.8g = Sat)

Asian Lettuce Wraps

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These are SO good!  Every time I make these I feel like I am eating in a high-end Chinese restaurant.  They taste so fresh and the spicy-sweet flavors in the sauce are beyond delicious.  On top of all the goodness, they are pretty darn easy to throw together and I resort to these quite often in my last-minute dinner crunches.  Being a favorite around my house, these make a regular occurrence on our weekly menu.  You’ll have to let me know how you like love them.

Asian Lettuce Wraps
Adapted from Annie’s Eats

For the sauce:
1 tbsp. hoisin sauce
2 tsp. low sodium soy sauce
1 tsp. sesame oil
2 tsp. rice wine vinegar
Freshly ground black pepper
2 tsp. Sriracha hot sauce

For the filling:
2 tsp. canola oil
1 tsp. minced garlic
1/2 tsp. grated fresh ginger
2 green onions, chopped
1 lb. ground turkey
2 cups mixed vegetables (I usually use diced red/yellow pepper, mushrooms, and onion)
1/2 green apple, finely chopped  (if watching carbs….go with water chestnuts for the crunch)

To assemble:
Butter (or Iceberg) lettuce leaves, washed and separated

Directions:
Combine all the ingredients for the sauce in a small bowl and mix to blend.

To make the filling, heat a skillet on high heat with cooking oil.  Once the pan is hot, add the garlic, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant.  Add the ground turkey, breaking into small pieces, and cook until almost cooked through.  Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute until thickened slightly.  Add the apples to the pan and toss to coat. Immediately remove the pan from the heat.

Serve the filling in lettuce “cups”.
Serves 4.

Nutritional Information (Per Serving = 2 Lettuce Wraps)
Calories: 256.3
Protein: 24g
Carbs: 15.2g
Fat: 12g (3g = Sat)

Nutritional Information Per Serving (Apple Removed)
Calories: 246.3
Protein: 24g
Carbs: 12.5g  (Mostly from Vegetables , Some from the Sauce)
Fat: 12g (3g = Sat)