Slow Cooker Sweet Potatoes

Slow Cooker Sweet Potatoes | Mimi's Fit Foods

So, I’ve thrown regular, ol’ potatoes in the slow cooker, so I’m not sure why I didn’t think about throwing the sweet potatoes in there too.  But, my sweet friend Kristy over at Sweet Treats and More does it all of the time and once the idea entered my mind, there was no leaving it!  Thanks Kristy!

We LOVE sweet potatoes at our house.  They’re such a great choice when it comes to healthy side dishes, but they definitely take some time to cook in the oven.  And, I don’t always think that far ahead.  Besides that, turning on the oven in the summer time for more than an hour sound like WAY too much heat in the kitchen.  Thus . . . the fabulous slow cooker.  While the slow cooker reminds a lot of us of comfort food for the fall and winter months, it is a miracle worker in the summer too.  It avoids extended time of oven heat.  And, that is certainly the case with these sweet potatoes.

The even greater part about throwing the sweet potatoes in the slow cooker is that they come out soooooo incredibly perfect and fluffy.  We love to put some coconut oil or light butter on them and then sprinkle with cinnamon.  Seriously so yummy!

Now that summer is here, we’ve been throwing these Sweet Potatoes in the slow cooker and then when dinner comes around, we’re throwing meat on the grill to eat alongside them.  It’s pretty perfect really.  It takes little-to-no effort, but our meals have been incredible!

Slow Cooker Sweet Potatoes
Mimi’s Fit Foods
Adapted from Kristy at Sweet Treats and More

Ingredients/Supplies:
4-6 large sweet potatoes
foil
cooking spray

Directions:
Lightly coat your slow cooker with cooking spray (some of the juices of the sweet potatoes usually leak out of the foiled sweet potatoes and spraying your slow cooker will help with clean up).

Wash sweet potatoes and pat dry. Wrap each potato in foil and place in the slow cooker.
Cook on low for 6-8 hours or on high for 3-4.

Nutritional Information Per Large Sweet Potato:
162 Calories | 3.6g Protein | 37.3g Carbs | 0.3g Fat (0.1g = Sat.) | 5.9g Fiber | 15.2g Sugars

Fit Homemade Spaghetti Sauce

Fit Homemade Spaghetti Sauce | Mimi's Fit Foods

I’ve said it before, but my hubby is not the biggest fan of traditional Spaghetti (thus this and this), but I am.  We had a lengthy discussion about this and what it came down to was the sauce.  He’s just not a fan of the bottled/canned sauces that are available to purchase on the grocery isle.  So, I set out to make us a homemade sauce that would make all of our tummies smile.  Here’s what did the trick!

The secret to most GREAT sauces is the opportunity to let them simmer for a nice amount of time.  While this sauce takes only a few minutes to prepare, it does require a nice 45-minute simmer.  So, plan ahead.  The simmering is where all the magic happens, so don’t be messing with that step if you mess with anything.

I love the balance of textures found in the sauce.  I used a combination of diced tomatoes and crushed tomatoes and I think it yielded some fabulous texture.

The spice combination is pretty perfect too!  If I wasn’t feeding a 2-year-old, I may have added a bit more crushed red pepper . . . but what I have in the recipe is definitely enough to give is a slight punch without really even noticing it’s there. And, you’ll find all your traditional Italian spices in there too.

Fit Homemade Spaghetti Sauce - Mimi's Fit Foods

I must note that I used no added sugars.  Sugars are typically added to most spaghetti sauces.  I was hoping that this sauce would taste well without it, and I am happy to report that it’s not even missed . . . not one bit!

You can easily use lean ground beef in the recipe.  I chose to use ground turkey to save a little on calories and fat, but they can be interchangeable.

This recipe makes a lot of sauce.  I like it that way because then I can freeze it and use it for later (without having to do any of the work).  It freezes beautifully.

I like to serve this sauce on top of whole wheat noodles of any kind.  It would also be delicious served over spaghetti squash.  Seriously  . . . I’m so glad to have this recipe because now we can have spaghetti a little more often with smiles all-around!  Homemade is always better, isn’t it!?

Fit Homemade Spaghetti Sauce
Mimi’s Fit Foods
Adapted from Tastes of Lizzy T

Ingredients:
2 pounds ground turkey
1 medium yellow onion, chopped
4 cloves garlic, minced
1 (15-ounce) can crushed tomatoes
2 (14.5-ounces each) cans Italian diced tomatoes, with juice
1 (6-ounce) can tomato paste
1 cup water
2 teaspoons salt
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper

Directions:
In a large saucepan, brown the ground turkey along with the chopped onion. Drain, if necessary.

Add in the rest of the ingredients and bring to a low boil, stirring often. Once the sauce is heated through and at a low boil, reduce the burner temperature to low and simmer uncovered for 45 minutes, stirring occasionally.

Yields Approximately 13 Cups.

Nutritional Information (Per 1/2 Cup):
77 Calories | 7.9g Protein | 4.1g Carbs | 3.6g Fat (0.9g = Sat.) | 0.6g Fiber | 2.5g Sugars

Greek Yogurt & Mixed Berry Parfait

Greek Yogurt and Mixed Berry Parfait | Mimi's Fit FoodsGreek Yogurt and Mixed Berry Parfait | Mimi's Fit FoodsGreek Yogurt and Mixed Berry Parfait | Mimi's Fit Foods

Thank you for being patient with the new site conversion.  I know it has some bugs, and I’m working on getting those fixed.  I’m also still learning how to navigate and use the new site.  Thus . . . the continued slow down of posting.  But, I’m getting MUCH closer to getting this under control, and then you’ll get some more consistent posts.  Yay!

Today I’m bringing you a delicious breakfast idea for Mother’s Day.  Of course you can make this for any day, but I also think it would be so great for Mother’s Day.  It seems like we’re always looking for great breakfast/brunch ideas for this sweet day, and I decided that a parfait is at the top of my list this year.  Not only do I love me a good parfait, but this definitely reminds me of my sweet mom.  My momma loves her some good granola stirred right into her yogurt.  While a parfait is pretty much that idea, it sure looks a lot prettier.  And, don’t you think your moms deserve “pretty” on Mother’s Day?  I certainly do.

These parfaits come together in a flash. All you do is layer your favorite non-fat Greek yogurt, Fit Granola, and chopped berries.  Easy, delicious, and oh-so-yummy!  As you can see, I made my own granola so that I could watch the calories here.  (Granola is a tricky food that sometimes makes us feel like we’re eating healthy, when really we’re eating oats covered in sugars.  If you click over to my Fit Granola, you’ll see a lighter version that is much better for you than most varieties you’ll find at the store.)

Being a mom myself, I might just throw in a Mother’s Day request to my hubby for this parfait.  He’ll be glad I want something so easy for my Mother’s Day breakfast.

Greek Yogurt & Mixed Berry Parfait
Mimi’s Fit Foods

Ingredients:
5.3 to 6-ounce container of non-fat Greek Yogurt (I used Yoplait’s Strawberry/Raspberry)
1/3 cup Fit Granola
1/2 cup mixed berries, chopped (I used strawberries and blackberries)

Directions:
Using a clear drinking glass (or ice cream dish, or other container of your choice), put 1/3 of the Greek yogurt in the bottom, layer with 1/3 of the granola, and then 1/3 of the chopped berries. Repeat these layers two additional times.

Serves 1.

Nutritional Information:
306 Calories | 14.4g Protein | 45.3g Carbs | 8.1g Fat | 5.1g Fiber | 28.8g Sugars
Greek Yogurt and Mixed Berry Parfait | Mimi's Fit Foods

Fit Veggie Omelet Cups

Fit Veggie Omelet Cups | Mimi's Fit Foods

First things first!  Posting has been happening a tad-bit slower than usual.  There is a VERY GOOD reason for this.  I’m updating the website.  Wahoooo!  I’ve been wanting to do this for a VERY LONG time, and it’s finally happening.  Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid.  BUT, it’s gonna be worth it.  It’s gonna be worth it.  The new site is going to be so pretty and so easy to navigate.  I’m quite certain you’ll love it.  So, get ready for the new look coming oh-so-soon.  Yay!

Now on to these delicious babies.  I’m really not sure why I haven’t shared this great idea with you sooner.  It’s soooo awesome and soooo good.  If you love a good veggie omelet, you’re going to love these Fit Omelet Cups.  And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk).  The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option.  We’re talking 23 calories per omelet cup.  Awesome!

Really, to make these, you can choose any veggies your heart desires.  I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment.  The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them).  It cuts fat and calories, but still is huge on flavor.  You’ll note that I didn’t put a lick of cheese in these.  I think they are super tasty without it.

These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within.  As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously.  So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door.  I also love eating these for snacks.

Give ’em a try.  They are seriously so super awesome!

Fit Veggie Omelet Cups

5 whole eggs
5 eggs, whites only
1/2 cup low fat milk (I used 1% Organic)
salt and pepper, to taste
2 green onions, chopped
1/2 cup fresh spinach, chopped
1/2 red bell pepper, chopped
1/2 – 3/4 cup mushrooms, chopped

Preheat oven to 350 degrees.

Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper).  Whisk until combined and eggs are broken up and slightly beaten.  Set aside.

Lightly spray a 12-cup muffin pan with cooking spray.  Fill each muffin cup approximately half to three-quarters full with various chopped veggies.  Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).

Bake for 18-20 minutes.  Enjoy!

Serves 12.  (I usually eat 3 of these to get the serving of protein I want/need.  But, I’ll break it out per Omelet Cup, so you can eat as many as you personally need/want.)

Nutritional Information (Per Omelet Cup)
Calories:  23.3
Protein:  3.6g
Carbs:  1.6g
Fat:  0.2g (0.1g = Sat.)
Fiber:  0.4g
Sugars:  1.2g

Quinoa Tabouli

Quinoa Tabouli | Mimi's Fit Foods

I must admit.  I’m not a pro when it comes to knowing much about Middle Eastern cuisine.  However, I have had Tabouli (or Tabbouleh) before and LOVED it.  It is traditionally made with bulgur wheat.  That being said, I ran across this version with quinoa instead of bulgur and knew I would love the simple exchange.  It’s still a healthy grain, yet I tend to have quinoa on hand much more often than bulgur.

Tabouli is naturally healthy.  There is nothing found in this salad that isn’t clean.  It’s PACKED with flavor because it’s made with gobs of fresh herbs (mint and parsley to be exact). It’s seasoned beautifully with a dressing made primarily of olive oil and freshly squeezed lemon juice.

The great thing about this little salad is it is quite versatile.  You can eat it as is, you can add chicken to it, you can made a vegetarian wrap out of it, etc. In fact, stay tuned because I have a post coming up where I actually stuff this yummy Tabouli in a wrap/gyro.  It’s so good!

Quinoa Tabouli
Adapted from Nutritious Eats

1 cup dry quinoa, rinsed, drained & cooked to package instructions
2 cups chopped cherry or grape tomatoes (about 1 pint)
1 1/2 cups chopped cucumbers
1/2 cup chopped onion (can substitute green onions)
1 cup fresh mint leaves, finely chopped
2 cups fresh Italian parsley, finely chopped

Dressing:
3 tablespoons extra virgin olive oil
1/3 scant cup freshly squeezed lemon juice (about 2-3 lemons)
1 garlic clove, grated
1/2 teaspoon ground cumin
1/2 teaspoon Koser salt
1/4 teaspoon pepper

Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat to simmer, cover and cook for 10-15 minutes or until all water is absorbed. Transfer to a large bowl to cool while you prep other ingredients.

Add chopped tomatoes, cucumbers, onions and fresh herbs to cooked, cooled quinoa.

In a small bowl, whisk together ingredients for dressing. Pour over quinoa salad and toss to combine. Refrigerate for a couple hours to chill slightly. Serve room temperature or cold.

Serves 10.

Nutritional Information (Per Serving)
Calories:  124
Protein:  2.8g
Carbs:  16.4g
Fat:  5.5g (0.6g = Sat.)
Fiber:  1.6g
Sugars:  3g

Slow Cooker Balsamic Chicken and Pears

Slow Cooker Balsamic Chicken and Pears|Mimi's Fit Foods

Ok.  Ok.  I know this is not the most glamorous looking dish.  However, it is so darn easy, so darn healthy, and so darn good.  I just have to share!

The balsamic vinegar yields a nice tang, while the pears balance that out with a hint of sweetness.  You’ll also find that by cooking the chicken in the slow cooker you get some natural chicken broth that mixes with the balsamic vinegar and this gives the perfect low-calorie sauce.  We ate this dish with Baked Brown Rice and the sauce poured over the top was deeeeeelish!

Oh, and the slow cooker does all the work?  Awesome!

Slow Cooker Balsamic Chicken and Pears
Adapted from Laa Loosh

1 1/2 pounds skinless, boneless chicken breasts
2 medium sized pears, cored and sliced thick
3/4 cup balsamic vinegar
1 tsp salt
1/2 tsp black pepper

Place all ingredients in the slow cooker and let cook for about 4-6 hours on low, or until chicken falls apart easily.

Serves 6.

Nutritional Information (Per Serving – Approx. 4 oz.)
Calories:  146.8
Protein:  23.2g
Carbs:  11g
Fat:  1.1g (0.0g = Sat.)
Fiber:  1.4g
Sugars:  8.6g (mostly from pears)

Chicken Salad Sandwiches With Avocado (Mayo-Less)

Chicken Salad With Avocado | Mimi's Fit Foods

It’s St. Patrick’s Day, so I just had to post another something green.  While this is great for St. Patrick’s Day, it’s really great for any day so you need to add it to your lists right now.  🙂

This is great because it is a chicken salad sandwich, but it’s using avocado instead of mayo.  Brilliant!  We get all the healthy benefits from using an avocado and we’re getting those good fats instead of the bad ones.  The avocado also offers a nice creamy texture and loads on the flavor (thanks to those good, healthy fats).  The egg also helps to boast the flavor while the dried cranberries balance things out with a hint of sweetness.  If desired, you can totally add chopped cashews to your sandwich to catch that traditional crunch you get from chicken salad.  I decided to omit them to save calories, but I’m sure they would be super delicious!

For someone who loves chicken salad sandwiches, I’m pretty darn happy with this version!

Chicken Salad Sandwiches With Avocado (Mayo-Less)
Adapted from The Skinny Fork

5 ounces chicken breast, cooked & shredded
1 medium hass avocado, mashed
1 large egg, hardboiled and diced
1 tablespoon dried cranberries
salt & pepper to taste
whole wheat bread (100 calories, per slice)

Combine all ingredients in a small bowl and fold gently to combine.  Divide in half and make two sandwiches.  (I make half sandwiches, using only one slice of bread.  And, in my case, I actually make three sandwiches out of this recipe.  Two bigger ones for me and the hubby, and a small one for the babe.)

Serves 2 (Generously).

Nutritional Information (Per Sandwich using 100 calories for bread)
Calories:  383
Protein:  24.9g
Carbs:  26.1g
Fat:  19.2g (1.3g = Sat.)
Fiber:  5.6g
Sugars:  8g

Lucky Lime Creamy Protein Shake

Lucky Lime Creamy Protein Shake | Mimi's Fit Foods

Oh man!  I might be a little biased because of my love for anything citrus-flavored, but this shake seriously made my day yesterday!

I wanted to bring you another healthy  “green” recipe that you can use on St. Patrick’s Day and this is what I decided on.  I had originally hoped to make something with mint, but when this idea entered my mind . . . . I couldn’t let it go!  I’m yearning for warm, summer weather and this shake just might have given me a taste of it.  It’s SO refreshing!  We had a nice 55ish-degree day yesterday that was filled with sun.  After making this shake, I put the babe in the stroller, walked to the park (without a jacket, mind you), and sipped this the whole way there.  Sunshine, a creamy lime shake, and a happy toddler going down the slide . . . . I think summer is coming!  I’m totally feeling lucky about that and this shake definitely  helped!

This shake comes out with a slightly green hint.  If you really want it to look more green, add a drop or two of green food coloring.  Feel free to make this on your St. Patrick’s Day.  It will definitely bring out the fun mood of the holiday and it might even make you feel like it’s summer for a day.  Worked for me!

Lucky Lime Creamy Protein Shake

1 scoop vanilla protein powder (100 Calories, 15g Protein)
1/2 cup unsweetened Almond Milk
sweetener, to taste (I used 2 packets Stevia)
fresh juice from 2 limes
zest from 1-2 limes
1/2 cup plain 0% Greek yogurt
1/2 cup low fat cottage cheese
ice, to desired consistency
1-2 drops green food coloring, optional

Put all ingredients in a blender or food processor and blend until smooth.

Serves 2.

Nutritional Information Per Shake
Calories:  200.5
Protein:  29.3g
Carbs:  12.7g
Fat:  3.8g (1.3g = Sat.)
Fiber:  2.1g
Sugars:  7.7g

Roasted Cabbage Slices

Roasted Cabbage Slices | Mimi's Fit Foods

St. Patrick’s Day is in a matter of days and I know several of us are on the lookout for recipes, so I decided to share another one for you to consider.  There are LOTS of fun recipes out there for this lovely green-inspired holiday, and of all the recipes, I decide to share with you Roasted Sliced Cabbage.  Stay with me, here!  Stay with me!

While this may not appear “fun,” I promise I would not share this with you if I didn’t absolutely love it!  This is seriously crazy yummy when it comes to the cabbage world.  Roasting the cabbage helps to bring out a level of sweetness you don’t get otherwise, and it offers a bit of crunch on the edges (my favorite part).  Seriously!  If you’re not a fan of cabbage, this could certainly be one of the cabbage dishes that could possibly sway you!

Besides that cabbage seems to be popular in Irish-inspired St. Patrick’s Day dishes (for example . . . Corned Beef and Cabbage), it’s also green!  Why not make this a side dish at an all-green dinner?  It’s a great way to make sure you get something healthy, it’s green, and it’s deeeeelish!

Roasted Cabbage Slices - Mimi's Fit Foods

Roasted Cabbage Slices
Adapted from Wellness Mama

1/2 head of medium-sized cabbage
1 tablespoon extra virgin olive oil
kosher salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the cabbage in 1/4-1/2 inch slices.

Spray a baking sheet with cooking spray, or use a Silpat liner.  Place the cabbage on the baking sheet and drizzle with olive oil. If desired, evenly brush drizzled oil over cabbage.

Sprinkle with salt and pepper.

Roast for 30-35 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.

Serves 4.

Nutritional Information (Per Serving)
Calories:  58.4
Protein:  1.6g
Carbs:  6.2g
Fat:  3.8g (0.5g = Sat.)
Fiber:  2.6g
Sugars:  0g

Fit Fajita Bowls

Fit Fajita Bowls | Mimi's Fit Foods

This is such a yummy clean, healthy, and gluten-free meal!  It’s loaded with protein, fiber, and traditional Mexican flavors.

These bowls are super easy to assemble.  All you do is throw in some rice, top it with black beans, smokey-cumin veggies, Mexican Chicken, Guacamole, and freshly cut green onions and cilantro.

When we ate these my hubby said they tasted like they came right out of a restaurant.  The great news is, that they tasted like Tex-Mex take-out, but I made them right at home with A LOT less calories and a higher nutritional content.  Woot!

Now, you can easily cut 100 calories off of these babies if you need/want.  All you do is omit the black beans and the Guac.  Admittedly, I think the bowls taste better with these ingredients in (which is why I have them in the official recipe) and they also add extra nutritional value.  But, if you’re really watching those calories and need a place to cut . . . these are the two ingredients I would chop.

I made my Easy Guacamole for these.  Why?  Because it’s super easy and delicious.  I also baked my brown rice so that I had one less thing to worry about while I was putting dinner together.  I love putting my rice in the oven and walking away without the worry of it boiling over, over cooking, or under cooking.

I hope you love these as much as we do!

Fit Fajita Bowl | Mimi's Fit Foods

Fit Fajita Bowl

1 tablespoon extra virgin olive oil, divided
2 bell peppers, sliced thin (any color)
1 small red onion, sliced thin
1 teaspoon cumin
juice of 1 lime, divided
12 ounces boneless, skinless chicken breast, cut into strips
2 tablespoons taco seasoning
2 cups cooked brown rice
1 cup black beans (warmed, if desired)
1/4 cup Easy Guacamole
optional toppings:  chopped green onions, chopped cilantro, reduced fat cheese, salsa

Heat 1/2 tablespoon olive oil over medium heat in a large skillet.  Add peppers, onions, and cumin.  Sauté until the veggies soften, about 7-10 minutes.  Add half of the lime juice.  Set veggies aside.

Return skillet to heated stovetop and add the remaining 1/2 tablespoon olive oil.  While olive oil is heating up (which won’t take long), coat chicken strips with taco seasoning and remaining lime juice.  Add chicken to the skillet and sauté until chicken is cooked through and no longer pink (timing of this will depend on how thick you cut your strips).  Remove from heat.

Now it’s time to assemble your bowls.  Place 1/2 cup cooked brown rice in each bowl, followed by 1/4 cup black beans, 1/4 of the veggies, 1/4 of the chicken, 1 tablespoon Easy Guacamole, and desired toppings (I just did green onions and cilantro).  Repeat with remaining bowls.

Serves 4.

Nutritional Information (Per Serving = 1 Bowl)
Calories:  348.8
Protein:  24.4g
Carbs:  46.2g
Fat:  9.4g (0.8g = Sat.)
Fiber:  8g
Sugars:  2.9g