2015 New Year New You

I am looking for 10 women who are DETERMINED to make 2015 their year! I AM going to reach my fitness goals in 2015 and I want 10 women to join me! If you have 10-30 pounds, or more like I do, want to feel better than ever, comment "I'm in" and I will send you a personal message with all the details.

Cassoulet

Recipe courtesy Kelsey Nixon

Total Time:

1 hr 35 min

Prep:

25 min

|

Inactive Prep:

--

|

Cook:

1 hr 10 min

Level:

Easy

Yield:

4 to 6 servings

INGREDIENTS

• 3 tablespoons olive oil, divided
• 8 ounces loose or bulk hot Italian sausage
• 8 ounces slab bacon, cut into lardons (chunks)
• 1 medium onion, diced
• 3 medium carrots, diced unpeeled
• 2 stalks celery, diced
• 4 cloves garlic, smashed
• 1 medium zucchini, diced
• 1 (14.5 ounce) can diced tomatoes

• 1 tablespoon fresh thyme leaves
• 1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
• 3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
• 2 pieces duck confit leg and thigh, optional
• 1 cup bread crumbs
• 3 tablespoons butter, melted
• 3 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 350 degrees F. 

In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown. 

Cassoulet Variation: 
Cajun Cassoulet: Use Andouille sausage and chicken as meat varieties. Replace the thyme and rosemary with 1 tablespoon Cajun seasoning. Substitute the cannellini beans for red beans.

© Recipe courtesy Kelsey Nixon

Chicken Tortilla Soup

Chicken Tortilla Soup

Prep Time:

 10 Minutes

 

Cook Time:

 1 Hour30 Minutes

 

Difficulty:

 Easy

 

Servings: 8

Courtesy: The Pioneer Woman

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
•  _____
•  FOR THE GARNISHES:
•  Sour Cream
•  Diced Avocado
•  Diced Red Onion
•  Salsa Or Pico De Gallo
•  Grated Monterey Jack Cheese
•  Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Holiday Survival 10 Day Challenge

Get support during this "Sweet Treat Frenzy" time of year. Learn daily helpful hints to stay on track with your weight loss and not lose control to temptation. Get daily fitness in with squats and push ups. This challenge begins December 15 and ends on Christmas Eve. Message me if you would like to join this challenge.

Candy Cane Chocolate Crinkle Cookies

Ingredients

• ½ cup vegetable oil
• 4 squares unsweetened baking chocolate
• 2 cups sugar
• 4 eggs
• 2 tsp. vanilla
• 2 cups flour
• ½ tsp. salt
• 2 tsp. baking powder
• ½ - 1 cup powdered sugar
• 3 finely crushed candy canes

Instructions

1. Melt chocolate in microwave. Stir in the oil.
2. In a mixer bowl, mix chocolate and oil mixture with sugar.
3. Mix in eggs till well blended.
4. Add other ingredients (except powdered sugar and 
5. candy canes) and mix till well blended.
6. Refrigerate for several hours.
7. Stir powdered sugar and crushed candy canes
8.  together in small bowl.
9. Use small Pampered Chef cookie scoop or teaspoons
10.  to drop dough into powdered sugar mixture, 
11. one at a time.
12. Roll each one to cover in powdered sugar.
13. Bake on greased cookie sheet or parchment 
14. paper covered cookie sheet at 350 degrees for 9 minutes.

Notes

Instead of baking chocolate, you can substitute
3 Tbs. cocoa and 1 Tbs. vegetable oil for each square of chocolate.

Microwave Caramel Popcorn

1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1 tsp. vanilla
1/2 tsp baking soda
3-5 quarts popped popcorn
1 large paper grocery sack

Bring sugar, butter, and syrup to a boil. Boil 2 minutes on high in microwave. Stir in soda and vanilla. Put popped popcorn into the paper grocery sack. (If you have a small microwave, you may have to make this recipe in two batches, to allow space for a smaller paper sack). Pour over popcorn. Fold over the paper sack. Cook in the brown bag for 4 1/2 minutes. Shake every 30 seconds. Pour onto parchment paper to cool. 

Courtesy of: My mom Bonnie Church who would make this caramel corn when I was a kid!

Tips for a Healthier Thanksgiving

 The average American gains 10-15 pounds during the holidays.

4,500 calories

2. The commonly cited statistic is that the average American will consume more than 4,500 calories on Thanksgiving Day alone. That's according to the Calorie Control Council, which represents the people who bring you diet foods.

 The main reason is simple. They eat more than they usually eat. They eat beyond fullness. They don't have portion control. These things are all avoidable if you plan ahead.
     I will be using the 21 Day Fix 

 nutrition plan, which is all about portion control and clean eating. I hope these tips help you too. 
      Start by filling half your plate with vegetables that are grilled or baked without butter or sauces. Add seasonings and natural flavors like lemon or thyme for flavor.
     Limit your turkey portion to 3 ounces (the size of a deck of cards). Mashed potatoes 1/2 cup, gravy 1/4 cup, sweet potatoes 1/2 cup (skip the marshmallows,

roll with 2 tsp. butter, and pie 1/8 slice (the size of a light bulb). I have posted in my recipe section, the recipes I will be using for Thanksgiving.

My Thanksgiving Menu-with 21 Day Fix 

3 ounces white turkey- 132 cal.                   (1 Red container)

1/4 gravy-30 cal.                               

2 Tab. stuffing-45 cal.                                (2 Tab.of Yellow)

1 cup green beans- 50 cal.                          (1 Green container)

1/4 cup minus 2 Tab. potatoes- 75 cal.      (1/2 Yellow container)

                                                                     

1 roll with 2 tsp. butter- 247 cal.               (1 Yellow container)

1/4 cup sweet potato soufle'- 89 cal.          (1/2 Yellow container)

                                                                      (1/2 Blue container)

1/4 cup Razzle Dazzle Dessert- 134 cal.     (1 Purple container)

                                                                       (1/2 Blue container)

1/4 cup Pumpkin Lasagna- 134 cal.           (1/2 Yellow container)

                                                                       

8 ounces sparking apple cidar-180 cal.      (1 Purple)

                                    TOTAL: 1,116 Calories

                      *saving you 3,384 calories!

Razzle Dazzle Dessert

Razzle Dazzle Dessert

2 c. crushed pretzels 3/4 c. melted butter 2 tbsp. powdered sugar 1 (8 oz.) cream cheese 8 oz. Cool Whip 1 c. powdered sugar 1 lg. box raspberry Jello 2 pkg. frozen raspberries Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours. Courtesy of my mom: Bonnie Church

Sweet Potato Souffle'

Sweet Potato Soufflé

What you’ll need:

3 medium sized sweet potatoes
2 whole eggs
3 egg whites
1/3 cup unsweetened almond milk
2 tbsp applesauce
1/3 cup honey
2 tbsp coconut oil, melted
1/2 tsp pure vanilla extract
1 apple, thinly sliced

Pecan/oat crumble topping:

1 cup chopped pecans
3/4 cup oat flour or oats
2 tbsp softened butter
1/3 cup honey or agave
Dash cinnamon
Pinch of salt

What you’ll do:

1. Preheat oven to 350 degrees.
2. Peel, chop, and boil sweet potatoes for 30 minutes.
3. Place boiled potatoes in a large bowl and mash up (should make about 3 cups). Add whole eggs, egg whites, almond milk, applesauce, honey, melted coconut oil, and vanilla. Mix well.
4. Pour mixture into a greased 9×13 pan and layer thinly sliced apples on top. Mix together pecans, oat flour or oats, softened butter, honey, cinnamon, and salt. Sprinkle on top of apple slices.
5. Bake 35-40 minutes. Makes 15 squares. Serve Warm.

What’s in it:

Each square has 178 calories, 10g fat, 16g carbs, 3g protein. Recipe yields 15 squares/servings.

Courtesy of Heidi Powell

Glazed Yams with Cinnamon and Nutmeg

By making a few substitutions to this classic fall side dish,

we’ve made it healthier without sacrificing the flavor.

Total Time: 1 hr. 10 min.

Prep Time: 10 min.

Cooking Time: 60 min.

Yield: 12 servings, 2/3 cup each

Ingredients:

2½ lbs. medium yams, peeled, cut into
2-inch pieces (about 8 cups)

1 tsp. sea salt, divided use

2 tsp. grated orange peel

2 Tbsp. 100% orange juice

1 Tbsp. fresh lemon juice

3 Tbsp. butter, melted

2 Tbsp. raw honey (or maple syrup)

½ tsp. ground black pepper

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

Preparation:

1. Preheat oven to 350° F.

2. Arrange yams in 13x9x2-inch glass baking dish.

Season evenly with ¼ tsp. salt. Set aside.

3. Combine orange peel, orange juice, lemon juice,
 butter,and honey in a small bowl; whisk to blend.

4. Pour orange juice mixture over yams; toss to coat.

5. Sprinkle evenly with remaining ¾ tsp. salt, pepper,
cinnamon, and nutmeg.

6. Bake yams, stirring occasionally, for 50 to 60 minutes,
or until fork tender.

Authors

Beachbody

Italian Chicken with Potatoes and Green Beans

Ingredients

• 3-4 Chicken Breasts
• Red baby potatoes, cut into small cubes
• Green Beans (frozen, canned, or fresh)
• 1/2 stick of melted butter
• 4 tab Wildtree Italian Salad dressing Mix or (1 packet of Italian dressing mix)

Save a shopping List

Directions

Arrange in 9x13 dish. Sprinkle with the Italian dressing mix and then top with a melted butter. Cover with foil and bake at 350°F for 1 hour. Enjoy!

Source: adapted from a recipe onPinterest

Leftover Turkey and Stuffing Enchiladas

I found this recipe a few years ago and love it! It is nice to find use for that left over Thanksgiving turkey and stuffing.

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1-1/2 cups turkey gravy (1-1/2 cups = about 12 oz)
• 1/4 cup reduced fat sour cream
• 1-1/2 cups chopped cooked turkey
• 1-1/2 cups leftover stuffing, warmed
• 1 cup shredded part-skim mozzarella cheese, divided
• 10 corn tortillas (6 inch), warmed
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained

Directions

1. Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Combine gravy and sour cream in small bowl; spread 1/2 cup mixture in dish.
2. Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam-side down in baking dish.
3. Spoon remaining gravy mixture over enchiladas; sprinkle with drained tomatoes and remaining 1/2 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more.

Nutritional Information:

5 servings (2 enchiladas each) Calories 358; Total Fat 11 g (Saturated Fat 4 g); Cholesterol 58 mg; Sodium 986 mg; Carbohydrate 39 g; (Dietary Fiber 5 g, Sugars 3 g); Protein 26 g; Percent Daily Values*: Vitamin A 7%; Vitamin C 10%; Calcium 27%; Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet.

From: Readyseteat.com

Oven Baked Tacos

Ingredients:

1 pound ground beef

1 can black beans

1 can re-fried beans

1/2 cup salsa

Mexican Blend Cheese

12 corn tortillas

2 Tab taco seasoning

Brown your ground beef and drain completely and add taco seasoning - heat black beans,re-fried beans and salsa in a pan until heated. Spread mixture onto each tortilla. Sprinkle hamburger on top, and grate cheese on each. (Stand them up in a casserole dish).

Sprinkle cheese on top and bake at 375 for 10 minutes!

Stuffed Zucchini Boats with Meat

Ingredients

Original recipe makes 10 zucchini boats

Adapted from Allrecipes.com 

• 2 cups water
• 1 cup brown rice
• 5 zucchini, halved lengthwise
• 1 pound ground chicken breast
• 2 tablespoons extra-virgin olive oil
• 1 red onion, finely chopped
• 2 jalapeno peppers, seeded and chopped

• 1 clove garlic, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup tomato sauce, or to taste
• 1 tablespoon freshly grated Parmesan cheese
• salt and ground black pepper to taste
• 2 tablespoons freshly grated Parmesan cheese, or to taste - divided

• PREP
  15 mins
• COOK
  1 hr 15 mins
• READY IN
  1 hr 30 mins

Directions

1. Bring the water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet.
4. Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with 2 half-slices of provolone cheese.
5. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix rice into chicken.
6. Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken-rice mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; sprinkle each boat with about 1 rounded teaspoon Parmesan cheese.
7. Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.

Kitchen-Friendly View