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A Spicy Twist to Spaghetti

24 Sep

I made this dish one other time and it was extremely good. I must warn you though, it is a very spicy dish, so if you have kiddoes I would recommend omitting the red pepper and replacing the spicy turkey sausage with sweet turkey sausage.

This recipe is also a healthy weight watchers recipe! Winking smile7Points

Please forgive my pictures. It was an after thought.IMG_1906

Italian Sausage and Pepper Pasta

  • 1/2 pound(s) uncooked turkey sausage(s), Italian-style, casings removed (spicy or sweet) I use Jennie-O
  • 2 tsp olive oil, extra-virgin
  • 2 medium yellow pepper(s), cut into 1-inch squares
  • 1 medium uncooked onion(s), thinly sliced
  • 1 1/2 Tbsp minced garlic
  • 28 oz canned crushed tomatoes, fire-roasted recommended
  • 1/2 tsp crushed red pepper flakes, or less to taste
  • 1/4 tsp table salt
  • 8 oz uncooked whole-wheat pasta, fusilli
  • 1/3 cup(s) basil, fresh, chopped

Yields about 1 1/3 cups per serving.


  1. Bring a large pot of lightly salted water to a boil.
  2. To make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
  3. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
  4. Add garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
  5. While sauce simmers, add pasta to boiling water and cook according to package instructions.
  6. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat.



Fancy Chicken Sandwich

12 Sep

Looking for an easy way to spruce up your lunchtime sandwich? I know that my typical turkey sandwich has been getting a bit boring. After searching through my cookbooks for the perfect alternative, I chose a Chicken, Roasted Pepper, and Pesto Sandwich… and the change was delicious.


Chicken, Roasted Pepper, and Pesto Sandwich (Recipe makes 4 Sandwiches)

  • Chicken Breast meat (I bought the pre-cooked seasoned chicken found in the lunch meat section)
  • 1 tablespoon of Basil Pesto on each slice of bread
  • 4 jarred roasted peppers, sliced into strips
  • 8 slices of wheat bread (toasted optional)

Spread pesto on bread. Top 4 slices of bread with the marinated chicken. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down on top of the peppers. *Make the night before for a chilled sandwich.*


Salad Sandwich Challenge

11 Feb

Well we didn’t get to do the Valentine Fun Run today. Instead, we decided to go to an event that benefits a future dog park! Can you believe there is not one dog park in this town. I can kind of see why because there is tons of beach for the dogs to run but its still always a good time when they can have a yard-like area to play. The event was you pay $10 and get a bath and dry for your pup, or get a picture taken of you, your pet, or both! We went with the picture option because we knew we were going to go to the beach later.



After the benefit, we went to walk around in Port A and to the beach for Molly. While we were down there looking at the boats (which is a routine/weekly thing that we do) we always talk about what we are going to do if and when we have a big giant nice boat. I said that when we have a boat I am going to have it stocked with chicken salad sandwiches. That thought triggered our craving for one so we decided we’d make them for dinner.

Austin challenged me to a Chicken/Tuna Salad Sandwich competition to see who made the better mix. (Spoiler Alert: I won!)

I made the Lighter Chicken Salad from (where all of my recipes come from!)




017  Austin made his tuna salad sandwich mix that he ate growing up.


(My mix was better but he sure is pretty Smile)



In his mix it was: chopped pickles, chopped boiled egg, two cans of tuna, 3 tbs. of light mayo.

Either way we had a fun time shopping for our ingredients, cooking together, and eating each others sandwiches!


Scones & Kickboxing

7 Feb

As a continuum from from yesterdays post

Skinny Chocolate Chip Buttermilk Scones


Skinny Buttermilk Scones

Servings: 12 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 199.6 • Fat: 8.1 g • Protein: 3.7 g • Carb: 29.8 g • Fiber: 2.3 g • Sugar: 12.8 g
Sodium: 257.4 mg


  • 3/4 cup cold buttermilk
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour (Bob’s Red Mill)
  • 1 cup white whole wheat flour (Bob’s Red Mill)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 3/4 cup chocolate chips
  • cooking spray
  • 1 large egg white, lightly beaten
  • 1 1/2 tbsp sugar

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Those scones are SO amazing. You’d think they were really sugary but it tasted like a pancake pastry.  So if you are going to make the recipe, make sure you follow the directions step by step and don’t add anything like more sugar. And eat them warm!!

My friend Jennifer and I went to a kickboxing class last night for the first time.


We had a lot of fun! I swear the instructor was saying the movements but was doing the wrong moves… LOL… because I felt like half of the time I was doing it wrong… until I looked at Jennifer to see what she was doing and she was doing the same moves as me. So I wasn’t going crazy.

It was our first time to do kickboxing at school and it was fun!! We didn’t use the equipment but we did a lot of squats, kicks, and punching of the air. I must say… we had fun. We had so much fun that we made that our Tuesday workouts together. Smile 

Does anyone even make any of the recipes I post on here?

Frittata & Cycling

6 Feb

I’ve officially gotten tired of cereal and bananas for breakfast! So I made two delicious breakfast meals for the work week.

1. Bell Pepper and Goat Cheese Frittata — I swear, goat cheese is something I have never thought I would like!

2. Skinny Chocolate Chip Buttermilk Scones TOMORROW!



Bell Pepper and Goat Cheese Frittata
  • 2 cups liquid egg substitute (like Egg Beaters)
  • 1/2 cup crumbled goat cheese
  • 1 cup red bell pepper, sliced
  • 1 bunch scallions, trimmed and sliced
  • 2 tbsp fresh basil, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp freshly black pepper
  1. Position rack in upper third of oven; preheat broiler.
  2. In a medium sized bowl whisk together the egg substitute, garlic, basil, salt and pepper.
  3. Spray a large, ovenproof, nonstick skillet with nonfat cooking spray and set over medium heat.
  4. Add in bell pepper and green onions and cook, stirring constantly, until the green onions are just wilted, 30 seconds to 1 minute.
  5. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes.
  6. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes.
  7. Let rest for about 3 minutes before serving.

Preparation time: 5 minute(s) Cooking time: 15 minute(s) Diet type: Vegetarian Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein Number of servings (yield): 4 Culinary tradition: Italian Entire recipe makes 4 servings
Serving size is ¼ of frittata
Each serving = 3 Points +

PER SERVING: 124 calories; 5g fat; 3g carbohydrates; 16g protein; 2 g fiber

Read more:


Tonight I had to spice up my workout. Being that it is Monday ( Crying face) I had to make a deal with myself to go to the gym. I was needing a good run after sitting on my rear all day behind a desk but once I got out of my internship I just had like 30% energy. So what did I do???…. I went to a cycling class! stationary bike

Actually it was a cycle and sculpt class! 30 Minutes of butt kicking cycling and 30 minutes of legs, butt, and abs sculpting. It was a really refreshing exercise and it was fun switching up the cardio. Needless to say I had a sweaty shirt after the class.

My advice for anyone that is in a workout plateau is to switch up your routine. Add resistance, increase the incline, try a group class! 

Lettuce Tacos

10 Jan

I have to give credit to this amazing recipe to I was reading her post saw the lettuce tacos with ground turkey and I just HAD to make them.



I love how this recipe (and most of hers) have only a few ingredients. It is nice for people living on a budget like me and its nice for keeping things quick and simple.



Lettuce Tacos with Ground Turkey Breast:
  1. 1 lb. of ground turkey breast
  2. 1 package of taco seasoning
  3. 1 can of black beans
  4. shredded cheddar cheese
  5. salsa

Austin liked this meal too! Which I was so glad.

For desert I used my new food processor!


I put two bananas in the freezer for about 4 hours. When they were frozen I peeled the skin off, cut the banana into fours, and plopped them in. After about a minute it looked like it does above.


For the final product I warmed up peanut butter and spread it over top the banana soft serve. Austin topped his with caramel, which was way better than peanut butter, but next time I will top it with a little melted chocolate. (I didn’t have any chocolate tonight.) This was really good! It was like banana ice cream! Don’t be fooled though because its not super sweet and heavy like some ice cream can be but its texture was mushy like ice cream and tasted like – BANANA!

::Miles Completed = 8.08::

Happy New Year 2012!

1 Jan



After eating heavy meals over the holidays (you can’t really help it, tis the season) I decided that when I got home I needed to make something on the lighter side. The other day I was in the mood for something different. It seems like all of the recipes I pick out have somewhat of a "Mexican flavor to them so I wanted to make sure this recipe shied away from that, kind of.
I made Turkey Stuffed Peppers. Boy they were DELICIOUS!



For Christmas my wonderful boyfriend got me a spice rack! I have been wanting one for a while now and he hooked me up! I had to make something with those spices so I made roasted potatoes.


I obviously had plenty of peppers left over so I made some roasted potatoes and added them as a side the following day.



20 Dec

Breakfast for dinner = BRINNER!

I have been obsessing for some homemade taquitos. So when Austin and I went to the store for this week we got all the ingredients for an awesome brinner.


The picture makes it look kinda gross but it was sooo good. I only have one picture because I ate the rest!

AWESOME Taquito:
  • 4 Eggs
  • 1 Lb. of Breakfast Sausage
  • Salsa (of course)
  • Cheddar Cheese (optional)
  • Tortillas – we bought the store made tortillas to get in the spirit of the Mexican theme not the tortillas on the shelf.

Serves 8Open-mouthed smile

Need a warm breakfast?

11 Dec

With Christmas being right around the corner, the weather is finally catching up to the season.  To get your day started off on the right foot it is a must that a healthy balanced breakfast is eaten and especially with these cold mornings its always helpful when the meal is nice and warm in your belly.

Personally oatmeal can get old fast. I only like the brown cinnamon sugar flavor that is probably why. So for a girl on a budget I like to add my own flavors with the brown cinnamon sugar flavor.

I add some chopped strawberries and raspberries.


Or I add a half a tablespoon of crunchy peanut butter. It sounds gross but I promise it is so good. The peanut butter is also good for keeping me full longer.


Mmm! A perfect  complement to my holiday flavored coffee!

Chinatown in No Time

7 Dec

Recently I have been getting tired of the whole vegetable in a bag “heat it and eat it” kind. Plus I feel like the fresh vegetables are more nutritious. Don’t get me wrong any kind of vegetable is better than no vegetable. I also wanted to incorporate new types of vegetables in stead of just lettuce, peppers, and my usual stuff.

P.S. I’m obsessed with cookbooks looking up recipes on the internet because there is just so much to try out there. It’s amazing.

Anyway, went through my Better Homes and Gardens Cookbook, the thick red binder one, and found an easy vegetable recipe.

Here you have it:

Asparagus-Snow Pea Stir-Fry


  • 1 pound asparagus spears
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 ablespoon cooking oil
  • 1 medium red onion, cut into thin wedges
  • 1 medium red sweet pepper, cut into 1-inch pieces
  • 2 cups fresh sugar snap peas or frozen loose-pack sugar snap peas
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon toasted sesame oil
  • **Austin requested broccoli in the mix I added 1 head of fresh broccoli and added an extra tablespoon on the soy sauce, rice vinegar, and sesame oil and a half tablespoon of brown sugar because there are a lot of vegetables.

1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).

2. In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.

3. Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.

4. Makes 6 servings.

Nutrition Facts (Asparagus and Snow Pea Stir-Fry)
Servings Per Recipe 6Calories 106, Protein (gm) 4, Carbohydrate (gm) 14, Fat, total (gm) 4, Dietary Fiber, total (gm) 3, Sugar, total (gm) 5, Sodium (mg) 319, Potassium (mg) 171, Calcium (DV %) 50, Iron (DV %) 2, Vegetables () 2, Fat () 1,



(It’s a heart!)Red heart

This meal took no longer than 15 minutes to make. Super simple and super fast! Which I LOVE!

When I bit into the first bite I was so shocked. I actually made an Asian meal. Usually those are for the more advanced chefs and take a lot of ingredients and experience with the ingredients. Too much of something and it could be ruined.

The flavors of the sauces really made the flavors of the vegetables POP! The flavors were great complements to the vegetables and it helped to make the rice less boring! After the first bite my mouth started to water from the delicious change of flavors that I am used to.

Austin like the meal so much that we made it again a few days later. I’m super glad that he likes the vegetables that I do and is willing to try anything I make.

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