All Natural Food from the Earth---Potato

So the other day Frank and I went to the farmers market in town, I asked what he wanted to eat for this weeks dinners and he comes to the checkout with a bag of potatoes. He said "it has the best ingredient, itself." So I decided to give some recipes a shot using the spud of he earth...they are super healthy, only 110 calories fat free, sodium and cholesterol free and loaded with potassium, Vitamin C, Fiber, B6, and Iron. So here we go, I call it Chicken Italian with Potato.

Ingredients:

3 Chicken Breasts
1 Cup of Broccoli
1 Cup Spinach
1 Can of Diced Tomatoes
1 TBSP Italian Seasoning
1 tsp Grated Cheese
1 palm full of black olives
2 TBSP Low Moisture Shredded Mozzarella Cheese
1/2 Cup low sodium Vegetable Broth
1 tsp minced Garlic
2 Potatoes Sliced and steamed

In a microwave safe dish, place your sliced potatoes, steam them in the microwave for about 3-5 minutes. In a saute pan, place your garlic, vegetable broth, and chicken. Cooking on low heat for about 3 minutes, on each side. Then add your broccoli, potatoes and seasoning, covering for about 10-15minutes till the vegetables and potatoes are soft. Then add your olives and grated cheese, simmer low for another 10 minutes, reduce the heat, add the shredded mozzarella, remove from stove and serve.

Tips:
Potatoes cook faster if you steam them covered in the microwave first. Then once the chicken is cooked just add everything else into the pan, except the shredded cheese. Let the whole thing simmer till the veggies are cooked and serve. Super quick, healthy and simple.

Diced Chicken with Fresh Mozzarella and Tomato

A healthy meal to impress your friends or hubby, plus the kids will like it as well.

Ingredients:

1 Package of Chicken Tenders
2 TBSP of Olive Oil
2 TBSP Italian Seasoning
1 TBSP Fresh Basil
1 TSP Minced Garlic
1 Pint Cherry Tomatoes
1/4 cup diced fresh mozzarella
12 oz of Whole Grain Rigatoni

In a pot boil water for your pasta. Take a saute pan and place your olive oil, garlic, and diced chicken. Cook until the chicken is no longer pink; add your spices and tomatoes to let all the flavors blend together. Drain your pasta and add it to the pan, toss around a few times so the seasoning, and oil can coat the pasta, turn off the heat and add your mozzarella. Garnish with a little extra basil and Parmesan cheese if you want and serve.

Tips:
If you don't want to use pasta, use rice or keep it as a main dish without a starch and add a salad. So fast easy and healthy. Also if you are not a fan of chicken add shrimp or tofu.

Mediterranean Vegetable Pasta

This dish is was designed for my mom, and her crazy love for Feta Cheese and Pasta. This was super easy and came out a lot better then I thought being it the first time I added Feta to pasta.

Ingredients:
8 oz of Thin Spaghetti
1 green pepper chopped
1 zucchini sliced
2 Large Porto Mushrooms sliced
1 small asparagus heads diced
1 Red Pepper diced
1 small onion diced
1 carrot diced
1 tsp minced garlic
1 handful of grape tomatoes
1/2 can on no salt petite diced tomatoes
1 cup broccoli
2 TBSP Olive Oil
2 TBSP Feta Cheese Crumbles
1 tsp Italian Seasoning

Boil up your water for the pasta and the broccoli. (We are going to boil the 2 together) In a saute pan, heat up your olive oil and garlic for 1 minutes. Then add all your vegetables to the pan on medium low heat covered; for about 10 minutes. Then add your seasoning, and stir a few times. Once the pasta and broccoli are tender and done drain them and add to your vegetable mix. You may need to add a touch more olive oil here just to give everything one more final coat. Mix together and top with the Feta cheese, let everything blend and flavor together, then serve.

Tips:
You can add chicken or Shrimp to this. It can be a great side dish or an awesome vegetarian dish for a party.

Chicken Ragu

Here is one of 2012's new one pot winter warm me up meals. Plus I found a new grocery item that is great if you are on the go and want a portioned out serving of pasta. It Ronzoni Boil in a bag serving size. Cooks in 3 minutes flat. How easy is that.

Ingredients:
3 cups of pasta or rice
1 Package of chicken tenders, of boneless chicken thighs diced
1/2 of a medium onion chopped
2 carrots chopped
2 celery stalks chopped
1 Can of diced tomatoes
1 TSP Italian Seasonning
1 Large container of Tomato Sauce
1 TBSP minced garlic
2 TBSP Olive Oil

In a pot boil up you water for pasta, here I used the small sized spiral pasta. In a saute pan heat up your oil, garlic, carrots, celery and onions till slightly translucent. Then take your diced chicken and add it to the pot stirring a few times then letting it cook on medium low heat. Add your diced tomatoes, and sauce letting the flavors combine and come to a simmer. Season with the appropriate amount and let it sit for 10-15 minutes. Drain your pasta and pour it into the pan stir altogether, garnish with a little cheese and serve.

Tips:
This can be prepare in a small soup pot as well. If you don't have pasta, rice is good or you can serve it like a stew with no starch and a large salad. Either way you can't go wrong. Enjoy!

Fit Cuisine's 2012 Healthy New Year Meals

Pork Parmigiana

1 Package Pork Tenderloins (lean)
1-2 Cup Italian season panko breadcrumbs (depending on size of pork and serving)
1 Egg
1-2 cup of Marinara
1/3 cup shredded low fat mozzarella
1 TBSP Olive Oil

In a dish place your breadcrumbs, in another dish place your egg and whisk it. You are going to be dredging the pork here. So take a piece of pork dip it in egg, then breadcrumb. Do the same for the other pieces. When you are done, take a skillet and coat it with olive oil. Place your pork and cook it on both sided for about 5 minutes each (covered). Then take your sauce and pour 1 cup into the saute pan let the pork cook in the meat till it is no longer pink. Remove from the heat and sprinkle your mozzarella, letting the cheese melt. Serve and enjoy.

Tips:
Pork is considered another lean form of protein if you get tired of chicken. If you don't have panko breading use whatever you like. I served this with Whole Grain Barilla Pasta.



Southwestern Goulash

I always wanted to know what Goulash was, it seems to be a popular dish to serve in the cold weather months and is always on Food Channels. So I did a little research and found out that its a popular one pot (love it) dish that consists of meat, potatoes, and vegetables, along with different spices. So I decided to put my own spin on a Fit Cuisine Goulash. Here we go!

1 Lb of ground Turkey
2 TBSP Olive oil
1 can of diced tomatoes
1 can diced tomatoes with green chilies
1/4 cup frozen corn or a small no salt can
2 cups tomato sauce
dash of cumin
2 TBSP minced onion
dash of black pepper
1-2 cups of whole grain elbow pasta or brown rice

Prepare water for pasta or rice. In a saute pan, add your onions, and oil. Heat for about 1 minute, then place your ground turkey in to cook. Cook your turkey so that its no longer pink, then reduce the heat to low add in your, canned tomatoes, corn, sauce, and spices. Cook up your grain of choice. Let the goulash simmer for about 15 minutes so the flavors fill the meat. Drain pasta, turn off the pan, and place your pasta into the Goulash giving it a huge stir.  Place on the table and serve.

Tip:
You are getting a complete one pot healthy meal. Serve if you want with a mixed green salad and enjoy.


Spaghetti with Mushrooms and Italian Seasoning

This is a different approach to one of my favorite side dish. I love mushrooms, and thought why not introduce this with some whole grain pasta that everyone enjoys.  Lets just say the smell was amazing, so give it a shot and enjoy.

1 Box Whole Grain Pasta
1 Container of slice white mushrooms
1 container of Shitaki mushrooms
2 TBSP olive oil
1 lemon
1 TBSP Parsley
1 tsp Italian seasoning
1 TBSP Parmesan cheese

Cook up pasta according to the box. In a saute pan heat up your olive oil, and place your mushrooms, the zest of the lemon, and all your spices together on medium low heat. Stir a few times. Before draining your pasta, reserve 1 cup of water from it. Toss your spaghetti into the saute pan with the mushrooms, stir altogether. Pour the 1 cup of reserved water toss again and remove from heat. Place into a bowl and garnish with Parmesan cheese and a little more parsley.


Beef with Green Beans and Noodles

1 lb of 90% ground beef
1 TBSP minced garlic
1 Can diced tomatoes
1 TBSP Italian seasoning (Ms. Dash)
2 cups marinara sauce
1 6 oz bag frozen cut green beans
1 Bag wide whole wheat noodles

Boil water for noodles. In a saute pan heat olive oil and garlic, then place in your chopped beef. Cook the meat until it is no longer gummy. Then reduce the heat to low, add your diced tomatoes, seasoning, green beans and marinara sauce. Cover and let the whole thing simmer for 15 minutes. Cook up you noodles, and drain them. Place the noodles in a big bowl. Remove the meat from the heat and pour it on top of the noodles, give it a good toss, and sprinkle with Parmesan cheese. Serve and enjoy!