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Tuesday, February 26, 2013

Slow Cooker Coconut Curry with Baked Salmon


Slow Cooker Coconut Curry with Baked Salmon


Today's Tidbit:  I love my Slow Cooker and so I am always happy when I come up with something new and easy and delicious to make in it.  Who has extra energy at the end of the day to cook?  Not me!  Coconut Curry seemed like the type of dish that could easily be made in the Slow Cooker, so I tried it out; it was a success!  

You may already  know how amazing Salmon is for our health.  If not, or if you need a refresher, here is a great overview of this "Superfood":

http://www.naturalnews.com/035572_salmon_superfood_omega-3s.html  



Here is my simple, yet healthy & satisfying recipe:



Slow Cooker Coconut Curry with Baked Salmon Recipe:

Into Slow Cooker put:
 

1 tbsp Canola oil
3 large Garlic Cloves, thinly sliced
1 tsp Curry Powder

1 tsp Ginger Powder
1/2 Onion, diced
2 Yukon Gold Potatoes, diced (yes, I left the skins on)
20 Baby Carrots, chopped in half
4oz container Fire Roasted Diced Green Chilis
1 cup Light Coconut Milk
1 cup Organic Low Sodium Chicken Broth  


Mix ingredients and cover.  Cook on Low Heat for 6-8 hours.  When ready to eat spray Wild Caught Alaskan Salmon Fillet with Canola Oil and season with Salt.  Bake at 350 degrees for 12 minutes, flake with fork and add to Curry Dish!



 

*Last year I created the What Amy Ate Today blog to share my personal story of losing over 40 pounds by making simple healthy changes to the way I was eating and to show the real life picture of what my daily food choices looked like simply by posting every single thing that I ate for 9 straight months!  I wanted to show that it is possible to lose weight and be healthy without being on a diet and without starving or depriving yourself of anything.  I make healthy choices whenever I can, but I am a normal person living a real life and I want to enjoy it, so I indulge in special treats regularly too.   
 
It has been a great journey for me, further motivating me to seek out new foods, new recipes and new ways to prepare and eat more healthily and get more Vitamins and Nutrients (and Energy!)  into my day.   I look forward to continuing this journey by highlighting special recipes, new foods and/ or preparations that I discover or create, alongside any helpful Health information or news that I come across through the above "Today's Tidbit".  Thanks for joining me on my journey to better health and better living!

Wednesday, February 13, 2013

Chicken Marsala

Chicken Marsala


Today's Tidbit:  I honestly don't think I have ever eaten Chicken Marsala, but something inspired me to try it last week.  I love Mushrooms and Garlic and Red Wine, so how could I not like it?  I loved it!  Of course I looked at lots of recipes online and created my own healthier version, but guess what?  It didn't taste like a healthier version type of meal; it was luscious and rich and super yummy!  

This can be eaten in all sorts of ways.  I cooked the dish and then wilted a cup of Spinach on top, folded it in and served it all over a cup of cooked Spaghetti Squash.    My husband put his on an open faced sandwich and toasted it with Provolone Cheese.  You could of course serve it over Pasta or Mashed Potatoes as well, depending on your mood.  Here is the recipe:




Chicken Marsala Recipe:
Serves: 2


1 tbsp Canola Oil
6 Chicken Breast Tenders
1 large package of White Button Mushrooms
1/2 large Sweet Onion, diced
1 tbsp Butter
4 cloves of Garlic, thinly sliced
1 cup Red Wine (I used Shiraz)
1 cup Organic Low Sodium Chicken Broth
1 tbsp Flour
Salt, to taste



Brush Chicken with Canola Oil and season with Salt.  Coat bottom of heated Dutch Oven with remaining Canola Oil, heat and add Chicken.  Cook on each side for 3 minutes, allowing to brown and then remove from Pan, working in batches if needed until all Chicken is cooked.  Once all the Chicken is cooked and has been removed from the pan add Mushrooms to pan and saute until beginning to brown.  Add Butter and diced Onion to pan and saute until Onions are soft.  Add a little Salt, to season, mix and then add thinly sliced Garlic and saute while stirring another 1-2 minutes, until fragrant.  Turn off heat (if using Gas) and add the Red Wine.  Turn Gas back on and allow dish to come to boil and then simmer until the liquid is reduced in half.  Then add the Chicken Broth, saving 2 tbsp of Broth on the side to mix with the Flour.  In a separate dish mix Flour with Broth (until Flour dissolves into liquid) and then pour into Pan and allow sauce to thicken.   Add Chicken back to the Pan, allow to heat through and then serve!



*Last year I created the What Amy Ate Today blog to share my personal story of losing over 40 pounds by making simple healthy changes to the way I was eating and to show the real life picture of what my daily food choices looked like simply by posting every single thing that I ate for 9 straight months!  I wanted to show that it is possible to lose weight and be healthy without being on a set diet or without starving or depriving yourself of anything.  I make healthy choices whenever I can, but I am a normal person living a real life and I want to enjoy it, so I indulge in special treats regularly too.   


It has been a great journey for me, further motivating me to seek out new foods, new recipes and new ways to prepare and eat more healthily and get more Vitamins and Nutrients (and Energy!)  into my day.   I look forward to continuing this journey by highlighting special recipes, new foods and/ or preparations that I discover or create, alongside any helpful Health information or news that I come across through the above "Today's Tidbit".  Thanks for joining me on my journey to better health and better living!

Friday, February 8, 2013

Spinach Scallion Dip

Spinach Scallion Dip


Today's Tidbit:  So of course on Superbowl Sunday I was craving a yummy dip; who can watch the Superbowl without dip?!  Recently while flipping through the Jan/ Feb 2013 issue of Food Network magazine I happened upon their "Creamy Veggie Dip Recipe", on page 142.  It sounded perfect, but I didn't have all the ingredients in the kitchen, didn't feel like going to the store and of course I was hoping to make a healthier, but still yummy, version of my own.  The Spinach Scallion Dip pictured above was the result.  Though I was sad we didn't have any Low Fat Cream Cheese or Neufchatel on hand to throw in, it actually was great without it; very zippy and creamy enough from the Yogurt.  We loved it with Tortilla chips and I enjoyed it again the next day on a super yummy Whole Wheat Wrap with Roasted Chicken Breast and Roasted Red Peppers (pictured below); I actually ate this exact same sandwich two days in a row because it was so good.  Check out the recipes below!



Whole Wheat Wrap with Roasted Chicken, Roasted Red Peppers, & Spinach Scallion Dip



Spinach Scallion Dip Recipe:

Into Food Processor put:

1 clove Garlic (process alone first, then add rest of ingredients)
3 Scallions
1/4 cup of Olive Oil Mayo
1/2 cup Plain Low Fat Yogurt
1 large Handful of fresh Spinach
Salt, to taste  

Process until desired consistency is reached, let it sit in fridge for an hour for flavors to meld and then serve and enjoy!


If you are looking for other Healthy Dip options, check this out:

http://www.cookinglight.com/food/recipe-finder/healthy-dips-00412000073294/  







Nine Months ago I created this blog to share my personal story of losing over 40 pounds and to show the real life picture of what my daily food choices look like that have helped me achieve and maintain my current weight, in hopes to help or motivate other normal people, like me, out there.  I never skip meals and I have at least one snack every single day.  After a lot of trial and error I figured out the healthy way to eat all day long, never be hungry and lose weight!  I make healthy choices whenever I can, but I am a normal person living a real life and I want to enjoy it, so I indulge in special treats regularly too.   It has been a great journey for me, further motivating me to seek out new foods, new recipes and new ways to prepare and eat more healthily and get more Vitamins and Nutrients (and Energy!)  into my day.   I look forward to continuing this journey by highlighting special recipes, new foods and/ or preparations that I discover or create, alongside any helpful Health information or news that I come across through the above "Today's Tidbit".  Thanks for joining me on my journey to better health and better living!

Monday, February 4, 2013

Whole Wheat Red Onion Turmeric Pizza

Whole Wheat Red Onion Turmeric Pizza!

Nine Months ago I created this blog to share my personal story of losing over 40 pounds and to show the real life picture of what my daily food choices look like that have helped me achieve and maintain my current weight, in hopes to help or motivate other normal people, like me, out there.  I never skip meals and I have at least one snack every single day After a lot of trial and error I figured out the healthy way to eat all day long, never be hungry and lose weight!  I make healthy choices whenever I can, but I am a normal person living a real life and I want to enjoy it, so I indulge in special treats regularly too.   It has been a great journey for me, further motivating me to seek out new foods, new recipes and new ways to prepare and eat more healthily and get more Vitamins and Nutrients (and Energy!)  into my day.   I look forward to continuing this journey by highlighting special recipes, new foods and/ or preparations that I discover or create, alongside any helpful Health information or news that I come across through "Today's Tidbit".  Thanks for joining me on my journey to better health and better living!



Today's Tidbit:  Turmeric has been touted for its many health benefits, and recent studies have revealed another:  fighting dementia, and preventing or treating Alzheimer's Disease.   Check it out:

http://www.bodyandsoul.com.au/food+diet/nutrition/why+you+should+eat+turmeric,8123


Whole Wheat Red Onion Turmeric Pizza


I decided to get a little Turmeric into my day by making a Whole Wheat Red Onion Turmeric Pizza (pictured here) for dinner the other night.  My husband and I loved the subtle, nuanced flavor, and the Red Onions were a great compliment.  And it was easy!  I just mixed 1 tbsp of Turmeric into 1 cup of Organic No Salt Added Marinara and spread it on a rolled out store-bought Whole Wheat Pizza Dough, topped it with thinly sliced Red Onion and Part Skim Mozzarella Cheese.  10 minutes at 425 in the oven and it was ready to enjoy!

We will definitely be doing this again, such an easy way to boost the healthfulness of one of our favorite meals!




Friday, February 1, 2013

Thurs. Jan 31st

Red Cabbage White Bean Salad for Lunch (before I added the Yogurt!)

Daily Tidbit:  So a couple nights ago I made Spicy Tilapia Tacos (YUM) so there were various containers of Taco add-ins leftover in my fridge today, and I decided to use them to create a Red Cabbage White Bean Salad (pictured here).  I quickly realized it was a bit too spicy and that I needed something cool or creamy to balance it.  Problem was, I was out of my usual go-to Avocado.  So I decided to add a large dollop of Low Fat Plain Yogurt and guess what - it worked  like a charm - creamy deliciousness!

Plain Yogurt is a great way to add a healthier creaminess to dishes.  Here are some other ideas of ways to use it:

http://lowfatcooking.about.com/od/quicktips/qt/yogurttips.htm 
 
 

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Shredded Wheat Cereal with Banilla & Carrot Smoothie

Breakfast: Shredded Wheat Cereal with Banilla & Carrot Smoothie 

1 cup Plain Shredded Wheat Cereal
 
1 cup Fat Free Milk
2 tbsp plain chopped Walnuts
Banilla & Carrot Smoothie (recipe below)
Regular Coffee, splash Fat Free Milk 


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Red Cabbage White Bean Salad

Lunch: Red Cabbage White Bean Salad
Salad thrown together with:
Sliced Red Cabbage
Sliced Scallions
Sliced Red Onions
Chopped Cilantro
1/2 cup White Beans
1/2 cup Quickie Homemade Salsa (recipe here: http://www.whatamyatetoday.blogspot.com/2013/01/mon-jan-28th.html)
1/4 cup Plain Low Fat Yogurt (mixed in after the picture was taken)
Decaf Coffee, splash Fat Free Milk    



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Snack:  1/4 cup dry roasted, lightly salted Peanuts, Fat Free Milk
 

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Mushroom, Bean & Sausage Rigatoni

Dinner:  Mushroom, Bean & Sausage Rigatoni
Mushroom, Bean & Sausage Rigatoni (as pictured - recipe below), topped with freshly grated Pecorino Romano Cheese

Red Wine 
 


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Braeburn Apple


Dessert:  1 Local Braeburn Apple, Water


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RECIPES:
  
Mushroom, Bean & Sausage Rigatoni Recipe:
This recipe makes 2 servings, so double it if you wish to feed 4!

Cook Rigatoni according to package directions, saving 1 cup of Pasta Water before draining.
 
Saute 1 container of sliced Mushrooms & 1/4 Onion, diced until beginning to brown.  Then add 4 cloves of Garlic, thinly sliced and Red Pepper Flake to taste, saute for a couple minutes, or until fragrant.  Add precooked sliced Sweet Turkey Sausage (2 links worth) and 1 cup Rigatoni along with 1/2 cup of the Pasta Water.  Remove from heat and add 1 large handful of Spinach and cover.  Once Spinach has wilted, stir dish and add additional Pasta Water if necessary.
Serve with freshly grated Pecorino Romano Cheese!


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Banilla & Carrot Smoothie Recipe:

Into Blender put:

1 cup All Natural Fat Free Vanilla Yogurt
8 Baby Carrots


Blend until Carrots are pureed, then add:

3 Bananas
1 cup Orange Juice

Blend and serve!    


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Wed. Jan 30th

Haagen-Daz Salted Caramel Truffle Ice Cream

Daily Tidbit:  Tonight I had some friends over and really indulged: Salted Caramel Truffle Ice Cream from Haagen-Daz for Dessert.  I say every once in a while if you are going to enjoy yourself - just go for it!  I didn't look at the nutrition label until after I ate it....and whoah!  280 Calories for 1/2 cup (and I probably had more like a full cup!)  So basically it was the Calorie load of an entire meal.  BUT, oh my was it good, I savored every single bite!  

In the past I have enjoyed Slow Churned Ice Cream, which typically has half the fat of regular Ice Cream, and it's worth checking out if you haven't already done so.  Here is the scoop on that and other lighter Ice Cream-like dessert options:

http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1118

 
 
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Oatmeal with Walnuts & Flaxseed

Breakfast: Oatmeal with Walnuts & Flaxseed  & Vanilla Banana Smoothie 

1/2 cup Plain uncooked Oatmeal, microwaved with
1 cup Fat Free Milk & topped with
1/2 tsp Pure Ground Cinnamon
2 tbsp plain chopped Walnuts
1/2 tbsp roasted Flaxseed
Vanilla Banana Smoothie with Spinach (recipe below)
Regular Coffee, splash Fat Free Milk

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Broccoli Salad with Ham & Cheese & Hard Boiled Eggs

Lunch: Broccoli Salad with Ham & Cheese & Hard Boiled Eggs
1 cup store-bought Broccoli Salad (made with Broccoli, Cauliflower, Onions, Carrots & Oil based dressing with Caraway Seeds)
I added:
-sliced Cucumbers
-1 slice Ham, chopped
-1 slice Cheddar Cheese, chopped
-2 Hard Boiled Eggs, chopped
Water
 


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Snack:  1 serving Cape Cod Kettle Cooked Reduced Fat Potato Chips
Half-Caf Coffee, splash Fat Free Milk
 

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Turkey Sausage & Broccoli Rabe Rigatoni
Friends over for Dinner:
Romaine Salad with Carrots, Croutons & Balsamic Vinaigrette

2 helpings of Turkey Sausage, Broccoli Rabe Rigatoni (recipe below) topped with freshly grated Pecorino Romano Cheese
White Wine 


This is one of those times where the picture doesn't really do it justice.  It was really yummy, one of my fav pasta dishes!


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Caramel Chocolate Truffle Ice Cream


Dessert:  2 half cup servings of Haagen Daaz, super decadent and delicious Caramel Chocolate Truffle Ice Cream
As if that wasn't enough I also had about 1/2 cup of super creamy Vanilla Bean Ice Cream too
Water

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RECIPES:
  


Broccoli & Sausage Rigatoni Recipe:

Remove tough stems from 1 bundle of Broccoli Rabe (I simply cut them away using my sharp kitchen scissors), clean and put into covered pot with 1 inch water and cook until wilted (15-20 minutes) and then add Salt to taste (you may need to take off lid at the end to reduce the liquid remaining).

Meanwhile, bake Sweet Turkey Sausage (I used my Toaster Oven) at 400 degrees until cooked through (25-30 minutes), being sure meat reaches the appropriate temperature.

Cook Rigatoni in water according to package directions, saving 1 cup of Pasta Water before draining.

Once the Broccoli, Pasta and Sausage are cooked, heat Dutch Oven and add 2 tbsp EVOO and 6 cloves of Garlic, thinly sliced.  Cook on low heat with 1 tsp Red Pepper Flake (or more/ less depending on how spicy you want the dish to be) for 2-3 minutes or until fragrant.  Slice Turkey Sausage and add to pan along with Broccoli, Pasta and 1/2 of the Pasta Water - or more if desired.  Add 1/2 cup freshly grated Pecorino Romano to pan and stir, mixing all the ingredients.

Serve, add additional Pecorino Romano Cheese or additional EVOO if desired.


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Vanilla Banana Smoothie with Spinach Recipe:

Into Blender put:

1 cup All Natural Fat Free Vanilla Yogurt
3 Bananas
1 cup Orange Juice
Large handful of Baby Spinach

Blend and serve!    



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