Baked Ziti- Runner Style

This is pretty basic, but a healthier version of something most people like. I call it "Runner Style" because it is my staple Friday night dinner before a Saturday long-run. It has veggies, lean proteins, and slow-digesting carbs, so it is just what the body needs!

Ingredients:

-Whole Wheat Penne Pasta (I like the Ronzoni one best)
-Ground Italian turkey meat or sausage.
-garlic Cloves
-A package of sliced mushrooms
-Fresh Spinach
-Organic Marinara sauce
-Low fat Shredded cheese (Parmesan, Mozzarella..whatever)
-Red Pepper Flakes and Oregano

Cook the pasta as directed. In another pan, brown your turkey meat with the garlic. Add in the mushrooms and marinara sauce. When the pasta is finished and drained, transfer the sauce in with the pasta, and then add the spinach. I use A LOT of spinach because it shrinks up and I like to sneak in as many veggies as I can.
Next, pre-heat your oven to 350 degrees
Transfer the pasta into a baking dish. Sprinkle your cheese on top, bake for 15 or so minutes and there you have it. A simple, quick, very healthy dinner!

Beef & Beer Chilli

This was so delicious and, aside from the beer, very healthy. I added extra vegetables, and actually used 16oz of beer because I was making extra..well, and because I like beer! I used Guinness because I just thought a dark beer would pair really nicely and it did. As I was chowing down, I was thinking too that red wine would probably be good as well.

Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients

* 1 chopped red onion
* 2 chopped bell peppers
* 8 ounces extra lean ground beef
* 3 garlic cloves, minced
* 1 1/2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried oregano
* 1 (19-ounce) can red kidney beans, drained
* 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
* 1 (14-ounce) can low-sodium beef broth
* 1 (12-ounce) bottle beer (such as Guinness)
* 1 tablespoon yellow cornmeal
* 1 tablespoon fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
Nutritional Information

Calories:
261 (20% from fat)
Fat:
5.7g (sat 2.1g,mono 2g,poly 0.2g)
Protein:
18.3g
Carbohydrate:
30.3g
Fiber:
8.3g
Cholesterol:
30mg
Iron:
3.7mg
Sodium:
799mg
Calcium:
74mg

Apple Pork Chops

I took this recipe from K's blog So Tasty So Yummy, and it was both tasty and yummy :). It was super easy and pretty quick, but looks impressive enough to make dinner guests respect you LOL. It is also quite healthy!

1 tablespoon EVOO
1 tablespoon chopped shallot
2 (1/2-inch thick) pork chops
1/4 teaspoon salt
ground black pepper to taste
1 apple - cored and sliced- I used a big jonagold, but I am sure any good "cooking" apple with do.
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/4 teaspoon ground cloves
1/2 cup hot water

Preheat oven to 375 degrees F.

Heat oil in an oven proof skillet with a well fitting lid. Saute shallots in oil for 1 minute, or until tender. Remove shallots and set aside. Salt and pepper the pork chops and brown on both sides in oil.

Cover the chops with the apples and cooked shallots. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes.

Light Alfredo

Ok, no, this was not an exact replica of what you get in the Italian restaurant, but for about 250 calories versus 1000 calories for one serving, it was pretty good! I added chicken to mine too.

Ingredients:

• 1/2 onion, chopped
• 1/2 clove garlic, minced
• 1 teaspoon vegetable oil
• 1 cup skim milk
• 1/2 cup chicken broth
• 1 tablespoon and 1-1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 pound dry fettuccine pasta
• 1/2 (16 ounce) package frozen broccoli florets

1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Quick and Easy Garlic Balsamic Chicken

Super quick and easy (but yummy!) chicken... it tastes a little like Chicken Marsala and is absolutely delicious!!!!

Here is the original recipe: http://allrecipes.com/recipe/chicken-breasts-with-balsamic-vinegar-and-garlic/Detail.aspx I read all the reviews and simplified it accordingly!

• Ingredients:
• 
  
• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions:

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Crock-Pot Chicken Tacos

Chicken Tacos in the Crockpot

-Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn't taste nearly as good), and cover the bottom of the crockpot.

-Lay 3 frozen skinless breasts on top of the seasoning.

-Take one container of fresh pico (I use H.E.B.'s hot variety, we like the kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.

-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir.

Simmer in crockpot for 4 to 6 hours on low. If you're home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.

We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.

Spinach & Ricotta Stuffed Chicken

I love this. It taste completely decadent, but is not a calorie suicide like most Italian meals. I saw multiple recipes online, but it was very easy to adapt to a healthier version. Please excuse my lack of exact measurements...it is really up to your preference. You just need:

Chicken Breast
Frozen Spinach (defrosted)
Fat Free or Low Fat Ricotta Cheese
Italian Seasoning
1 Garlic Clove
Marinara Sauce

Just cut your chicken breast in half to butterfly it. In a separate bowl make your filling by combining the spinach, ricotta, Italian seasoning, and minced garlic clove. As I said before, the amounts are pretty much up to your taste.
Put your filling on top of one side of the butterflied breast, then place the other half back on top (I am sure you could just pound it down as well then fold, this was just easier to me).
Drizzle a little EVOO on top to keep it from burning, and then bake on 350 for about 25 minutes.
When it is still really hot, cover with the marinara sauce and let it sit for a few minutes to cool and settle.

Gary and I shared 1 chicken breast and it was satisfying because of the filling.