Funky Fresh Friday

Thank God this is semi-healthy...give me a bag of tortilla chips and this dip and I'm a goner.

Creamy Mexican Dip
maybe 8 servings...if you don't eat it all yourself

1 c fat-free Greek yogurt
1/2 c salsa (Amy's is THE.BEST.)
1 avocado
2-3 T chopped fresh cilantro
1/4 c chopped red onion
1/2 t cumin
kosher salt to taste

I mixed it all up in my trusty blender until smooth. You could also make it the easy peasy way and use pico de gallo in lieu of salsa, onion, and cilantro.

The last few weeks in pictures (i.e. a "wordless" post)

There is a God...and He createth Tilapia.

Oh, my Lands.

This is officially Day 1 of Operation Health & Body Makeover--I refuse to call it a 'diet' because the food is delicious and healthy! When my trainer first suggested this particular meal plan, I was skeptical because it doesn't allow for a lot of sugar (i.e. fruit) and I love me some grapes, oranges, and nanners. They are not completely off the menu, but I have to limit my intake. The plan includes lean meats, egg whites, green veggies, brown rice, and sweet potatoes.

This morning began with a Green Monster and an omelet (2 egg whites, 1 egg, fresh pico de gallo). And I just scarfed down THIS baby for lunch:

Oh, me, oh, my...it was fantastic! I've never dabbled with cooking fish at home other than my shrimp pasta. But last night I stocked up on fresh turkey, tilapia, and chicken like it was nobody's business. The next few weeks will entail lean meat 3 times a day. I'm more of a meatless-meal fan but this "makeover" calls for protein. With meals like today's lunch, I'm all in. The entire meal took less than 7 minutes. The broccoli was steamed and tossed with some teriyaki and Tuscan Sunset, and the sweet potato was nuked in the microwave...all while the fish broiled in the oven.

Broiled Tilapia

4 3-5 oz tilapia fillets
kosher salt
fresh black pepper
juice of a lemon

Salt and pepper the fish on both sides, place on a baking sheet with cooking spray, and drizzle lemon juice over fillets. Broil for about 5 minutes or until fish is tender and flaky. Perfection.

Side note: Satan Mike worked out my lower body on Thursday...as of this morning, I can barely walk. The squats and calf-raises have left me hobbling around and in need of The Stick. But I.will.survive!

Funky Fresh Friday

Holla...this is a new segment of Jenni-isms, as if this blog could GET any more exciting.

Funky Fresh Friday's will entail a new recipe (or a twist on an older one) using a seasonal, fresh ingredient. Yum to the tum. I know all of my followers (read: Mom) are enthralled. :)

Without further achoo, the inaugural FFF recipe:

Simple Summer Squash

2 c yellow squash, sliced
1 clove garlic, minced
1 t Penzey's Tuscan Sunset seasoning
sprinkle of kosher salt
1/2 - 1 c water
cooking spray

Coat a pan with cooking spray over medium to medium-high heat (you could use butter, but I was trying to cut the calories and fat). Chop the squash and and throw it in the pan with the garlic. Sprinkle on the seasoning and salt and let them just sit for a while, maybe 5 minutes. Stir them gently around and add a little water whenever the pan gets too dry. After another 2 minutes (or when you can see the squash are getting a nice brown color) put in enough water to get them really steaming and cover the pan. Let them simmer for a few minutes...at this point, it's just a matter of how done you like them. I like them just barely soft so I take them off of the burner.

This recipe allows the true flavor of the squash to come out...this time of year they are so delicious. I try to buy the smallest squash I can find because I think they have a richer flavor.

Sunday Spinach, take 2

Yes, the Green Monster strikes again!!

After dinner I was craving chocolate. So I whipped up another version of the GM. It fully satisfied my sweet tooth--and it was super duper healthy!

Chocolate Green Monster

2 c fresh spinach
1 scoop chocolate protein powder
(I use Slim Fast only because it has the best flavor of the store-bought brands I've tried)
1 c skim milk
ice cubes

Blend until smooth. Creamy and yummy...I'm hooked!

Sneaky spinach

I tried my first Green Monster back in March, and although it was tasty, I wasn't super impressed. But I still like the idea of adding more greens to my diet. I eat salads all the time, add spinach to pasta, wraps, eggs, and sammies, but still want to add more! I've heard greens are good for the skin and help with the glow, plus they give you energy.

My smoothie staple is frozen strawberries, a ripe banana, and freshly squeezed orange juice. From experience, I know that spinach doesn't add that much flavor (it basically has no taste in a smoothie concoction) so I thought, why not add it to my regular smoothie??

The result?

It's ugly, but IT IS SO GOOD. All I can taste are the sweet strawberries, oranges, and banana.

Verdict: SUCCESS! I will be making this again. Very soon. I highly recommend it!

Green Monster Remix

1-2 c fresh spinach
1 frozen ripe banana
1 c frozen strawberries
6-8 small navel oranges, freshly squeezed, pulp and all
(enough juice to almost cover the fruit and spinach)

Blend until smooth.This actually made a good 20 oz (the glass shown above plus another small glass). I just finished drinking it all and I feel great! Ready to conquer this day...

Purple Tators!

Well, I think they look more like indigo...but they are neato nonetheless! I found these at the local Wallyworld. The brand, Wada Farms, often comes out with special types of potatoes. I particularly like their fingerlings. I saw these and thought they were too cool to pass up.

After rinsing the potatoes (the bag contained about 1.25 lbs), I placed them in my Dutch oven with about 2 T of unsalted butter, kosher salt, and black pepper. I covered it and cooked them on low heat for about 30 minutes. Then I wanted that great roasted flavor so I cut them each in half and placed them in a roasting pan on 400 for another 20 minutes or so. Delicious and pretty!!

THE smoothie

I make this smoothie for breakfast at least 3-4 times a week. I used to make it with store-bought OJ, but I've found it only takes a little bit longer to use fresh oranges and it's SO WORTH IT. It's got a gazillion servings of fruit in it and starts off the day right. Okay, so it only has about 4-5 servings of fruit but that is a lot for one glass! My mom used to make these when we lived in Kingwood (TX) for a post-run snack or dinner. I usually have it on the way to work (during my 7-minute drive) and then at work I have a protein bar or cereal. Running and training means I have to eat a lot in the morning!

Mom's Post-Run Smoothie
(makes 1 huge glass)
1-1 1/2 c frozen strawberries (I usually buy 4-5 bags at a time!)
1 very ripe banana (the more ripe, the sweeter the smoothie)
4-5 small navel oranges (I buy navel because they are sweet and easy to juice--usually come in a bag at the store)

Place strawberries and banana in the blender. For the juice, I just use a cheap little hand juicer with a built-in strainer (probably bought it at Wally for $3). I not only dump the juice in the blender but any and all pulp that gets in the strainer part. I usually use enough juice to almost cover the fruit in the blender. Then just blend on high until it is all smooth! I don't like any chunks in my smoothies so I make sure it's smooth. Other than getting strawberry seeds stuck in your teeth, this is easy, delicious, and healthy!! Thanks, Mom!!

(please disregard the ugly water spots on my glass!!)

Holy Broccoli, Batman!

I was in the mood for some broccoli last night. I bought a bunch of frozen broccoli because it's easy and good for you. I decided I wanted it roasted but didn't want to fool with chopping garlic or anything. So I just popped the frozen broc in the oven for a minute or two, then sprinkled kosher salt and pepper on it, back in the oven for maybe 7 minutes or so. I pulled it out and sprinkled some balsamic vinegar on it for flavor. It needed maybe another minute or so just to brown a bit. The result was tasty! I don't like too much going on with my broccoli that takes away from it's natural flavor. This was perfect! The black pepper added a nice kick too.

Roasted Balsamic Broccoli

1 pkg frozen broccoli florets
salt and pepper to taste
balsamic vinegar to taste (maybe 1 T)

Preheat oven to 400 degrees. Spread out frozen broccoli on a sheet pan and let thaw for a few minutes in the oven. Add some salt and pepper and put the broccoli back in the oven for about 6-7 minutes. Lightly pour balsamic vinegar on the broccoli and roast for another minute or so.

Edited later to add: Lunch today in my office was leftover broccoli from above, a veggie patty with mustard, and a plain nuked sweet potato. It was delicious...veggie power!! :)

My first Green Monster

If you don't know what a Green Monster is, check out this site. I've seen them on some of the blogs I follow and how food bloggers rave about them. They sound kind of gross (and don't look all that appetizing either) but I must say they aren't bad. I chose the Virgin Green Monster recipe and next time will definitely be adding more fruit for sweetness.

Virgin Green Monster

1 c organic baby spinach
1 c 1% milk
1 t Flax oil
ice

It wasn't so bad...mostly it tasted like a banana milkshake which to some would be great but I need more flavor. I also wanted it more icy so I'll be using a frozen banana next time. I'm currently on a major red grape kick right now so I'm thinking of adding those...they will for sure add some sweetness to it! I may also add some greek yogurt for more calcium. All in all I'm impressed with the Green Monster craze and am happy to be onboard.

my take on french fries

One of the many snacks we had last Sunday...the recipe is definitely a keeper! These actually remind me more of potato skins than french fries. They are great with hamburgers or just for snacking...and my Mommy liked them so you know they're a hit!

Oven-Baked Potato Wedges with Creamy Dill Dip

4 Russet potatoes, cut into wedges
1/4 c extra virgin olive oil
2 t dried parsley
1-1 1/2 t kosher salt
1 t garlic powder
1/2 t smoked paprika
1/2 t black pepper

Preheat the oven to 400 degrees and coat a baking sheet with plenty of cooking spray (trust me, you don't want the potatoes to stick). Scrub and clean the potatoes and cut about 8 wedges per potato. In a large bowl, combine all of the above ingredients and toss to coat the potatoes well. Arrange in a single layer on the baking sheet and bake for 50-55 minutes, turning the potatoes halfway through the cooking time.

For the dip:
1 c sour cream
1/2 c mayonaise
1-1 1/2 t dried dill weed (I LOVE dill and use A LOT--you could cut to 1/2 t)
1/2 t dried parsley
1 T chopped chives
1/2 t onion powder
1/4 t black pepper
sprinkle of salt

Mix together and chill until potatoes are ready.

When I'm bored, I bake.

I've been trapped in the house because of the ice and snow, and have been very bored. Again. This time I decided to bake. I got this recipe many years ago from my dear friend, Ianthe. I had never been a fan of banana bread, mostly because people always insist on putting nuts in it. That's a no-no for me. But Ianthe's version was more like banana CAKE! It's very easy to make and so delicious. Each time I make it I'm amazed at how good it is.

Ianthe lives in Houston and I miss hanging out with her! Other than my mom, she is one of the best cooks I know. And guess what?? Ianthe is pregnant with her first baby!! It's a boy!! Can't wait to meet the little guy and see one of my favorite friends...

Ianthe's Banana Bread

2 c flour
1 c white sugar
1/2 c brown sugar
1/4 lb butter, softened
2 eggs
2 mashed ripe bananas
1 t vanilla
1 t baking soda
1/2 c milk

Mix the flour and baking soda in a bowl, set aside. Using a mixer (I still use a hand mixer), cream the butter and slowly add the sugar, beat until light. Add bananas, eggs, and vanilla and beat well. Gradually blend in the dry ingredients. Slowly add in the milk. Pour into loaf pans, a 9x13 dish, or cupcake wrappers (I've made it all three ways!) and bake at 350 for 40-50 minutes or until a toothpick comes out clean.

Note: The more ripe the bananas, the sweeter the finished product will be!!

Sunday dinner

Another yummy recipe to share with you (if I do say so myself). It's a lighter version of one of my favorites: Chicken Marsala. I first had this dish at Olive Garden, probably more than 15 years ago. It has such a unique flavor. And this recipe is really easy!

Chicken Marsala with Caramelized Onions
4 servings

1 lb boneless, skinless chicken breasts (about 4)
1 onion, sliced thin
1 c mushrooms, sliced (I used baby portobellos)
1 T extra virgin olive oil
1 t unsalted butter
1/2 c Marsala wine
1 1/4 c vegetable broth
1 1/2 T cornstarch
1 t dried thyme
salt & pepper

I had already caramelized my onions...and cried onion tears the whole time! Just thinly slice a large onion, making sure all of them are about the same size. Over medium heat, melt 1 pat of butter and 1 T of olive oil. Add the onions and give them a stir, making sure they are nicely coated. Then just keep an eye on them, stirring occasionally. I always lower the heat as they start to cook and brown. After 15 minutes or so the natural sugar in the onions gives them a beautiful golden color and they taste sweet. Remove them to a plate and set aside.

Heat the olive oil and butter in a skillet over medium-high heat. Add the mushrooms and saute until tender, about 5 minutes. Meanwhile season the chicken on both sides with the thyme, salt, and pepper. Move the mushrooms to the outer edges of the skillet and add the chicken breasts to the middle. Cook the chicken until they are golden brown, about 2-3 minutes on each side.

Add the wine to the pan, and simmer for 1 minute. Add 3/4 of the broth and simmer, uncovered, until the chicken is cooked through, about 8 minutes. Dissolve the cornstarch in the remaining broth and add to the skillet. Simmer until the sauce thickens, stirring constantly.

I like to plate a piece of chicken on top of a huge bed of mixed greens. Then add some of the mushrooms and sauce, and top the whole thing with some onions. Perfection. And yes, that is a nice pale ale I'm having with my dinner!

Zee Shrimp!

If I could swim in this stuff I would. Instead of working out, I decided to make myself a 'light' gourmet dinner. I picked up some peeled and deveined shrimp from the local seafood counter. They had their tails on but I just plucked those babies right off! This recipe is easy peasy and delicious. But don't be like me and eat 2 servings...it will make you feel ill.

Spicy Shrimp & Tomato Pasta
Serves 4

1 lb peeled & deveined shrimp
8 oz thin spaghetti
1 T extra virgin olive oil
1 t unsalted butter
3 cloves garlic, minced
1/4 c white wine
1/2 c half and half
14 oz can diced tomatoes, drained
1/4 t oregano
1/4 t red pepper flakes
salt & fresh pepper
1 t fresh lemon juice

Cook pasta according to package directions. I ALWAYS add plenty of salt to the pasta water. Meanwhile, season the shrimp with oregano and a little salt. Cook the garlic and shrimp with the olive oil and butter for 2 minutes over medium heat. The harmonious smell of garlic and shrimp will permeate your kitchen..and you will thank me. Add the tomatoes, wine, salt, pepper, and red pepper flakes and cook an additional minute. Add the half and half and cook for 1 more minute. Toss the pasta with the sauce, add the lemon juice, and enjoy it while it's hot! I also added some Parmesan cheese but it didn't need it. Of course, you could kick it up a 'fat' notch by using heavy cream . Did I just say that??
and a lot more wine

Mmmm...broccoli

I think this recipe has the potential to convert even the toughest broccoli critics...although I doubt I could get Mr. Anti-Broccoli (a.k.a. My dad) to even stay in the same ROOM with it! This nutritious member of the cabbage family may be cooked several different ways, but this one is by far my favorite.

I apologize for the blurry picture--I had to use an old camera and it's just awful!

Roasted Broccoli with Garlic
1 large head of broccoli
3-4 garlic cloves
2-3 T olive oil
kosher salt
black pepper

Rinse broccoli and cut into bite-sized florets. In a food processor (or with your knife) roughly mince the garlic and add some kosher salt to give it a paste-like texture. Toss the broccoli, garlic, olive oil, black pepper in a large bowl. Spread the mixture evenly onto a baking sheet and toss a little more salt over everything. Roast at 400 degrees for 15-25 minutes. The broccoli is ready when the edges of the florets begin to brown (and your house smells of heavenly garlic). You can also add some red pepper flakes for a little heat!

Warning! Fattening recipe ahead...

These little devils are da bomb. I'm usually not a big fan of the salty and sweet combination but these are so simple and yummy. They remind me of middle school when I would eat Nutty Bars for lunch (and not gain an ounce--those were the days!)

Jen's Ritz Blitz Cracker Cookies

Ritz crackers
Creamy peanut butter (I am NOT a crunchy fan)
Chocolate candy coating (Chocolate Almond Bark works best in my opinion, although it contains vegetable fats instead of cocoa butter, plus it has many additives)

Make the cracker and peanut butter sandwiches and use more peanut butter than you think you need (can you HAVE too much peanut butter??) Melt the chocolate. Of course you may use a double boiler, but it works so much better in the microwave. The chocolate gets hotter, stays hotter, and melts better. Just be sure to heat it in increments so it doesn't burn.

Drop the cracker and peanut butter sandwiches one at a time into the melted chocolate. Use a fork to stir around and coat each one. Place each coated sandwich on wax paper to cool.

I've heard some people like to freeze them but I think they taste amazing the next day. You could also try adding marshmallow cream to the mix--coat one side of a Ritz with peanut butter and the other one with marshmallow cream.

Note: These are not healthy at all. At all. You've been warned...

Crockpot Taco Soup

To. Die. For.
This stuff is so good...and perfect for the 40-degree weather we had yesterday! I modified this Taco Soup recipe found in Fix It and Forget It. I decided to buy actual BEEF. I can't even remember the last time I bought ground beef! But it was worth it and fit the cold weather. This soup would even work with shredded chicken. Great to freeze in batches or serve to a crowd.

1 lb lean ground beef, cooked & drained
1 can black beans, undrained
1 can corn, undrained
28 oz can crushed tomatoes
1 envelope taco seasoning
1 envelope ranch seasoning
2/3 c onions (I used frozen)
1 c water

Add everything to the crockpot, stir, and cook on low for 4-6 hours. Serve with tortilla chips, sour cream, and cheese (although it is perfect with just chips). How easy is that??!!

Next time I may use less tomatoes, and maybe add in some rotel for heat. But the recipe served a purpose for a cold night and plenty of leftovers for the week!

Spaghetti Squash & Simple Tomato Sauce

This was my first experience with spaghetti squash. Mom picked some up at the coop a few weeks ago. I decided to go the 'pasta' route since I've heard how the cooked squash has the consistency of noodles. AND IT DOES! I couldn't believe how easy and tasty (not to mention healthy) it was.

By the way...you don't want spaghetti sauce from a jar. This is a simple, healthy, yummy sauce that beats the store-bought stuff any day. You may tweak it to your own tastes by adding meat and/or different veggies.

Spaghetti Squash

Preheat oven to 400 degrees. Cut the squash in half lengthwise (be careful--mine was huge and it was difficult to cut). Scoop out the membranes and seeds. I lightly sprinkled salt and some extra virgin olive oil on both halves. Bake for 1 hour, cut side up. Let the squash cool for about 10 minutes, then use a fork to "rake" out the inside. You'll be amazed at how the strands look just like spaghetti!Simple Tomato Sauce

1 tsp butter
1 tsp extra virgin olive oil
1/2 onion, chopped finely
1 carrot, peeled and chopped
1/2 celery stalk, chopped
1/4 c white wine
1 bay leaf
28 oz canned crushed tomatoes
kosher salt and fresh black pepper

In a large saucepan, melt the butter and olive oil on medium-low. Add the onions, carrot, and celery and saute for about 2 minutes, until soft. Add tomatoes and the wine and cook for another minute or so. Add the bay leaf, salt, and pepper to taste. I also sometimes add some Penzey's Pizza Seasoning and garlic powder. Cover, reduce to low and simmer for AT LEAST an hour. Trust me, this makes a huge difference, plus your house smells heavenly! Don't forget to remove the bay leaf when the sauce is done cooking.

Better than Bueno

And by that, I mean better than Taco Bueno! I've really been a health kick lately, logging miles of running and eating balanced meals. But I still have 'one of those days' every now and then and yesterday was a perfect example. Severe thunderstorms had kept me up the night before and I was like a zombie at work. Last week I over-trained and have been on the verge of a hamstring strain, plus I worked out my abs to the core and by yesterday I was feeling like I had been pummeled with a baseball bat. On days like that it's easy to leave work and just think "I'll swing by Taco Bueno and pick up dinner" (on the way home, literally around the corner). Well, I instead decided to go straight home and make my own healthier version of Mexican food. This meal has become a staple in my house and it's so easy, quick and low in fat.

Cheesy Chile Enchiladas

3-4 servings (1 enchilada)
6-8 oz of cooked chicken (last time I used Morningstar Farms soy crumbles and it worked great--last night I had some leftover baked chicken and just cut it up to use)
1/2 c lite sour cream
1/2 c salsa
3/4 - 1 c reduced fat Mexican cheese or sharp cheddar
4 oz can of diced green chiles
3-4 whole wheat tortillas (I have also used corn tortillas)
1 can enchilada sauce (1-1 1/2 c)

Preheat oven to 350. Combine the sour cream and salsa. Coat the bottom of a small casserole dish with enchilada sauce (since it's just for me, I use a dish that holds 4 corn enchiladas or 3 larger whole wheat tortillas, but 8x8 should work fine). To assemble the enchiladas, lay out each tortilla and spoon 2 T of the sour cream mixture down the middle, add about 2-3 oz of the chicken (substitute any meat or non-meat here--beef, beans, soy, tempeh, etc). Sprinkle on some chiles and 1 to 2 T of the cheese. Roll up as tight as possible and arrange in the dish. Once you've assembled all of the enchiladas, top with remaining enchilada sauce, the remaining chiles and the remaining cheese. Cover in foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes.
Edited to add: Recently added pico de gallo to the recipe...MUY BUENO!!

Saturday fun

We celebrated my Grandma's and my Aunt Jo's birthday this past Saturday (their birthdays are actually this Friday). Lots of family came over and it was great! Unfortunately, we didn't get many pictures (it was a full house). I made a cake and some layer dip, but we only got a pic of the dip. Apparently the cake was quite good *toots own horn* and mom has requested that I make it again. This way it can get the close-up it deserves! :) I followed a Barefoot Contessa recipe for Honey Vanilla Pound Cake which we served with fresh strawberries and homemade whipped cream. I adapted the 7-layer dip from a few different recipes. More on the cake later, but here is the dip:

Jenni's Layer Dip
serves 12

1 pkg taco seasoning (I used low sodium)
1 can fat free refried beans
8 oz light cream cheese
16 oz light sour cream
16 oz jar of salsa
6 oz chopped black olives
1 c shredded cheddar cheese
1/4 c chopped green onions
1.5 c chopped tomatoes
1.5-2 c chopped lettuce

Blend taco seasoning with beans and spread as first layer onto a large platter. Mix the sour cream and cream cheese and spread over the beans. Top with a layer of salsa. Sprinkle on the black olives and top with the cheese. Finish with a layer of shredded lettuce, green onions and tomatoes. I made this a day ahead (up to the salsa layer) and the flavors really worked well. It was a hit!!
After the family left, I went with mom and dad to their HOA picnic (they are the secretary and treasurer). It was so much fun! The weather was warm but with a breeze and the people were great. I lost to Dad at horseshoes, met the perfect baby (I basically 'borrowed' him from his parents the whole time and didn't want to give him back), and chilled out. It was a marvelous weekend...