Wednesday, November 3, 2010

Recipe for Success

Sorry for being such a slacker on getting these posted! I apologize for the delay! Here are a few recipes that were shared by Ann, one of our Mission 101 participants. I will be plugging them in to my recipe program for by Body Bugg, and I will let you know when I have updated that information.

If any of you have recipes to share, please feel free to email them to me, or share them in the comments here on the blog or on our Facebook page. I think we all agree that the more healthy options we have, the better chance we have of sticking to our goals.  

Happy cooking, everyone! 

Ann's Pasta

8 oz penne
¼ cup olive oil
1 small garlic clove, sliced thin
½ cup diced pancetta or bacon, cooked but not drained
½ cup thin sliced onion
1 pinch rosemary
2 large pinches kosher salt
1 pinch crushed red pepper
2 ½ cups crushed tomatoes
1 tbsp butter
1/4 cup chopped parsley
¼ cup grated Parmesan cheese

1)    Bring large pot of salted water to a boil.  Add the penne and cook until al dente, about 10 minutes. Drain
2)    While pasta is cooking, heat oil in a large sauté pan.  Add garlic and sauté until golden.  Add pancetta (or bacon) along with its juices and onions.  Saute for 3-4 minutes or until onions are soft.  Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds.  Add tomatoes and simmer 6-7 minutes.  Swirl butter into sauce.
3)    Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta. 
4)    Sprinkle in parsley and cheese.  Toss together and serve.

Variations: Add chicken, sun dried tomatoes and maybe some mushrooms. 

Butternut Squash Soup

6 cups of squash, cubed
6 cups of chicken broth
3 apples peeled and cubed
1TBSP Curry powder
1/2 tsp Cumin
1/2 tsp salt
1/2 tsp pppter
1/4 tsp cayenne pepper

Place all ingredients in large pot
cook until soft.  Place in blender and
puree in small batches.

Add 1/2 cup of half and half

NOTE: I do Fat Free Half & Half


Turkey Chili:
1 pound ground turkey
1 can kidney beans
1 can pinto beans
1 can diced tomatoes
1 can stewed tomatoes (I usually do 2 cans stewed tomatoes…I like them.  If don’t do second can, then I would add tomato sauce) 
½ white onion
1 packet taco seasoning
1 packet ranch dressing (I usually skip this, but it is good to add)
Chili powder to taste

Other variations/items to add: jalapenos, diced green chiles, shoepeg corn….the options are endless.  The above recipe is a WW recipe with low points value and its VERY filling and nummy!

Cook in slow cooker on low for 3-4 hours. 

I love having this while watching the Vikes and then I usually have at least 3-4 servings to take with me for lunch during the week. I like a hot meal at work.  Great ratio of protein/carbs/fat!
 Other ideas for a healthy dinner/lunch
  • Turkey burrito/taco…no sour cream and light on the cheese.  Use ground turkey or very lean ground beef 
  • Chicken breast with your favorite salsa on top (I like pineapple chipotle salsa).  Take a knife and score chicken, pour salsa on top and bake at 350 for ½ hour to 45 minutes.  Great easy chicken dinner.  Serve with rice and veggies
Stephanie, another Mission 101 participant sent in this recipe from Ellie Krieger:
Greek-Style Stuffed Peppers


  • 1 pound lean ground beef
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 medium zucchini, coarsely grated (about 2 cups)
  • 1 small onion, minced (about 1 cup)
  • 1/2 cup bulghur
  • 1 egg, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 red bell peppers, halved lengthwise, cores and ribs removed
  • 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
  • 1/3 cup crumbled feta cheese


Preheat the oven to 350 degrees F.

In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

Thank you, Ann & Stephanie for all of these great ideas!

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