We had dessert for dinner on Monday night. And we try to eat healthfully – which means a lot more cooking and fresh ingredients.
In our fave (so far) vegan cookbook, Vegan Brunch, we found this awesome waffle recipe – consisting of chocolate and beer. Oh yes!!
They were a hit!!
What do you think?
Bet you thought I was going to talk about Religion… haha – gotcha!
Actually this is about FOOD… which, if eating was a religion I could totally get behind that.
Last night we made a new recipe. Most weeks we do try to add one new recipe to the mix. Most of our recipes from Jamie Oliver or Clean Eating Magazine.
Last night was Guiltless Chicken Parmesan –
Since the kids and I still had schoolwork to do, Hubs jumped in and made dinner last night *love*
I think I was the one who liked it the most – but everyone finished it!!
Hands-on time: 15 minutes.
Total time: 45 minutes.
You Save: 593 calories, 13 g total fat, 9.5 g saturated fat, 648 mg sodium, 159 mg cholesterol
Hubs made Homemade Salsa on the fly the other day (and he’s never made any before) and it’s delicious!
One corn cob
Drizzle of olive oil
Drizzle a little olive oil to backing sheet to prevent sticking
Cut tops of tomatoes off, turn upside down on baking sheet
Cut onion into quarters add to baking sheet
Add corn cob to baking sheet
Slightly drizzle a little more olive oil over vegetables
Cook at 450 degrees for about 20 minutes
High Broil for 5-6 minutes, until slightly blackened
Lightly blend tomatoes and onion in blender to keep some texture
Cut corn from cob, add to tomato and onion mixture, stir
In our quest to eat better we have embraced Clean Eating (think Clean Eating Magazine and Jamie Oliver) which is eating food in it’s most natural state or as close as possible (and this is waaaaay different than Raw Food – we tried that and it’s very hard to do).
Last night we had a great recipe from Clean Eating Magazine, Shrimp & Vegetable Saute. It was pretty delish, but I had some leftovers for lunch today and it was even better.
(Maked 6 servings)
Olive oil cooking spray
1 cup quick-cook grits
4 oz low-fat garlic and herb spreadable cheese
3 large fresh egg whites
1 lb. medium shrimp, peeled and deveined
1 tsp milk chili powder
1/3 tsp sea salt, divided
Fresh ground black pepper, to taste
2 tbsp olive oil, divided
2 small zucchini, quartered lengthwise and cut into 1/2 inch pieces
1/2 red onion, chopped
3 cloves garlic, chopped
1 can no-salt-added diced tomatoes, with juice
1 tbsp chopped basil
Preheat oven to 325 and coat a baking dish with nonstick spray. Cook the grits according to package directions. When it’s done, take off of the heat and add in the cheese, stir until well combined. Let cool a little.
Add the egg whites to a stainless bowl and use an electric hand mixer to beat until stiff peaks form. Fold in one-third of the egg whites into the grits, then once that’s well incorporated add in the rest. Pour and spread evenly into a baking dish and bake for 40 minutes.
To cook the shrimp, season with the chili powder, 1/4 tsp salt and black pepper. Place a heavy skillet over medium high heat and add 2 tsp oil. Cook the shrimp on both sides in a single layer. Set shrimp aside on a plate.
Add the zucchini and onions, season a little with salt and pepper and cook until soft and turning golden, stirring occasionally. Add the garlic and cook another minute. Stir in the can of tomatoes and cook until the sauce has thickened. Add the shrimp back to the pan and allow to reheat. Sprinkle basil over the sauce and serve the sauce over the grits.
Nutritional info per original recipe (1 cup grits and 3/4 cup shrimp mix):
Total Fat: 8 g
Sat. Fat: 2 g
Fiber: 2 g
Sugars: 3 g
Sodium: 511 mg
Cholesterol: 124 mg