All posts by admin

Hi, my name is Aileen and it’s great to see you here sharing my blog. I have been cooking since I was a teen. My Mom put a home cooked meal on the table every night and so do I (it’s a challenge when you work full time, but it is well worth it!). I love food – I love making it, I love eating it. I love how it brings people together. My most favorite thing to do is share a meal with family and friends. And we often end up talking about other food while we are eating this food. There’s pretty much nothing I can’t make, though I really prefer cooking savory meals to baking. I have made it all from scratch at one time or another and still cook mainly this way. I have a discerning palate and a taste for spicing things just the right way. My recipes are definitely not bland and that helps when creating satisfying meals – your mouth knows it ate after it’s done with one of my meals  I am one of 5 Neon Pigs, a self named group of foodies. How did we get the name? We decided it was sooooo appropriate because everything right in the world exists in a BBQ joint with a neon pig hung in the window  I was blessed with a great metabolism and for years and years ate anything I wished without gaining an ounce. From 35 forward I gained a few pounds here and a few pounds there and then after age 40 my metabolism came to a screeching halt and I could just not get off the weight that had compounded with just plain exercise. A drastic plan was needed….so here I am, 40 something and trying to make my world right by creating recipes that satisfy yet still fall into a healthful lifestyle that I know I will have to now forever follow if I want to maintain a healthy body.

Beef, Lunch, Soups

Beef and Noodle Soup

April 27, 2010 admin Leave a comment

Spicy low cal soup really hits the spot – especially when you have beef chunks AND noodles ! This one really tides you over and it is so easy to do.

4 servings
210 calories per serving

½ lb. extra lean ground beef
3 ½ c water
14.5 oz. can diced tomatoes with green chiles, undrained
1 c frozen mixed vegetables
1 t beef bouillon flavoring
2.8 oz. package beef flavored ramen noodles

Brown beef and drain then add water, tomatoes, veggies, bouillon flavoring and flavoring packet from the ramen noodles and bring to a boil. Break up ramen noodles and add to soup and cook 3-5 minutes then serve.

Dinner, Sides

Lentil and Corn Pilaf

April 26, 2010 admin Leave a comment

Lentils are healthy and filling, but it seems you either like them or you don’t like them – – there is no in between. I think it’s because of the dry consistency. I am a lentil lover 🙂 If you’ve never had them, give them a try ! They’re in the bean family and they are very tasty.

7 servings
130 calories per serving

2 c water
1 c dried lentils, sorted and rinsed (sorted means taking out any small rocks or bad lentils)
1/2 c chopped red or orange bell pepper
1 c corn kernels
3 T chopped parsley
¾ t chili powder
½ t garlic powder
Salt and pepper to taste

Bring water to a boil and add lentils. Reduce heat and cover and simmer 20 minutes or until lentils are tender and if there is any water remaining, drain it the stir in the rest of the ingredients and cook on low 3-4minutes or until all is heated through.

MUFAs

MUFAs in Your Diet

April 26, 2010 admin 6 Comments

MUFAS are monounsaturated fatty acids. They are the ‘healthy’ fats that we find in food such as avocados, olives, olive oil, dark chocolate, peanut butter, and nuts and seeds of all types. Many times people following low cal meal plans leave this out of their diets because the food items containing MUFAs are high in calories. DON’T DO IT !

For weeks I have been ‘stuck’. After dropping 30+ pounds consistently losing a pound a week, week after week, all of the sudden for a month or more I am stuck. Many dieters call this a plateau and they scream about it. I see why – here I am eating right, even lowering my daily caloric intake, my activity level is the same or higher – and I cannot continue dropping the pounds. What’s going on?

Well, I looked back and realized that I had been foregoing the MUFAs to increase other caloric intake. It was not even junk that I was adding – it was more veggies and fruits. Alas !

So last week I go back to peanut butter or yummy Barney Butter almond butter on my toast in the mornings. I add back semi-sweet chocolate chips as a nice little after lunch or dinner snack. I add back guacamole / avocado. And I add back a bit more olive oil and olives. Guess what? I’m down 2 pounds in a week !

It can only be the MUFAs ! Be sure to add them to your meal plans. As well as helping you feel satisfied (don’t all high fat items make you happy? hehehe) they supposedly also help your body flush out other not so healthy fats. Whatever the case, I am a believer – I have seen it for myself now and I’ll be making more room in my diet for the MUFAs I need to keep losing weight and reaching my goals 🙂

Dinner, Kid Friendly, Turkey

Turkey Stroganoff

April 25, 2010 admin 1 Comment

Think Hamburger Helper without the hamburger 🙂 For the stroganoff flavoring and the noodles, I just used a box of Hamburger Helper Beef Stroganoff. But then I substituted turkey and added a few twists. This one is really super good !

4 servings
395 calories per serving

1 lb. lean ground turkey
½ t pepper
½ t salt
1 t gravy master
1 t dehydrated onion flakes
3 ½ c water
1 package beef stroganoff sauce mix
3 c uncooked medium egg noodles
½ c sour cream
½ c canned peas
Parsley for garnish

Cook turkey in a hot skillet on medium high heat until it is no longer pink. Toward the end add 1 t of Gravy Master or Kitchen Bouquet so that the meat gets browner and more resembles ground beef. Mix in salt and pepper, onion flakes, water, sauce mix and noodles and bring to a boil. Then reduce heat to medium low, cover and cook 8 minutes or until noodles are tender. Half way through, stir in the peas. Stir in sour cream and heat through on low heat. Garnish with parsley just before serving.

Appetizers, Snacks

Cottage Cheese Dip

April 24, 2010 admin Leave a comment

This is a nice change up to serving cottage cheese with fruit – instead add a little cheese, dill and onion powder and you have a nice savory dip for crackers, veggies or pita chips.

½ c
75 calories per serving (1 serving = 2 T)

½ c low fat cottage cheese
2 T shredded cheddar cheese
¼ t dillweed
1/8 t salt
¼ t onion powder

Mash the cottage cheese with a fork and add cheddar and spices. Stir well and serve with veggies or crackers.

Dessert, Kid Friendly, Summer

Frosty Fruit Cups

April 23, 2010 admin 1 Comment

These little desserts very much remind me of a yogurt pie recipe which I actually have scheduled to make in a couple of weeks. These only take 5 minutes to throw together and they are so sweet and tart ! You can really use any flavor yogurt and any chopped fruit so mix it up and have some fun 🙂

12 servings
74 calories per serving

2 c nonfat orange yogurt
17 oz. can apricot halves, drained and chopped
¼ c chopped pecans

Combine yogurt and fruit. Divide among 12 muffin cups and sprinkle with nuts. Freeze 2 hours and them remove from cups and serve in small bowls. I use silicone cups for desserts such as these. (they are also great for making cupcakes !!)

If they remain frozen for more than a couple of hours, defrost for 10 minutes or so before serving.

Appetizers, Sides, Snacks

Homemade Flatbreads

April 23, 2010 admin 4 Comments

I make these so often that I just had to repost – – this last time I used olive oil and simply sprinkled with sea salt and they were just divine !

These flatbreads are so versatile. They make a great side, or a great snack or even a great appetizer. Try different spice combinations – olive oil and parmesan cheese, or olive oil and cayenne pepper and garlic powder for a zesty taste treat. To make a sweet version, sprinkle with a mixture of Splenda brown sugar and cinnamon.

4 servings
80 calories per serving
1 serving = 3 flat breads

1 1/2 t kosher salt
1 t poppy seeds
1 t sesame seeds
1 1/2 t sesame oil (you can sub olive oil)
1 1/2 t water
12 wonton wrappers

Preheat oven to 400 degrees. Lay wontons flat without overlapping on a cookie tray. Mix oil and water and brush over wontons. Sprinkle with salt and seeds. Bake 5 minutes or until crisp.

Sides

Curried Lentils

April 23, 2010 admin Leave a comment

The ginger was the big flavor in this dish and that’s all right by me ! Ginger and cumin just belong on lentils. This is not a super low cal side, so serve it next to a lighter dish like fish or chicken.

6 servings
186 calories per serving

1 ½ c dry lentils, rinsed and drained
6 c water
1 t ground cumin
1 t oil
1 large onion, chopped
1 medium tomato, chopped
1 t chili and garlic sauce (available in the Asian section of your market)
1 t powdered ginger
1 clove garlic, minced
½ t ground turmeric
½ t salt
2 T chopped cilantro

Bring lentils and water to boil then reduce heat and simmer, partially covered, 45 minutes. Once in a while, spoon off the foam that appears on the top of the pot. Heat a skillet and add cumin, oil and onion and cook about 5 minutes. Add tomato and chili sauce and continue cooking until tomato is very broken down, about 5 minutes. When lentils are tender and water is absorbed mix all together except the cilantro and cook 15 minutes. Add cilantro just before serving.

Chicken, Dinner, Mexican

Chicken Enchiladas Especial

April 22, 2010 admin Leave a comment

The salsa verde is what makes this enchilada dish so special. This is a great recipe !

4 servings
323 calories per serving (1 serving = 2 enchiladas)

1 c chopped onion
1/4 c chopped cilantro
2 cloves garlic, minced
7 oz. salsa verde (found in the Mexican section of your food market)
2 c shredded cooked chicken breast
1/3 c low fat cream cheese, softened
8 6 inch corn tortillas
Pam
1/4 c crumbled queso fresco (Mexican cheese) or 1/4 c shredded mozzarella cheese
1/2 t chili powder
salt
4 lime wedges

Preheat oven to 425 degrees.

You can either start with precooked chicken (Perdue Shortcuts work great), use leftover chicken, or boil 2 boneless skinless breasts and let cool a bit. Then shred using 2 forks. Alternately, you can just make very thin slices. Combine chicken with cream cheese. Combine onion, cilantro, garlic and salsa verde in a blender or food processor and mix well. Stir 1/2 c of the salsa mixture into the chicken mix. Keep the rest of the salsa mix to use as a topping.

Heat the tortillas for 15-30 seconds on the microwave – just enough so that they will roll easily and will not fold and break. Spoon 1/4 c worth of chicken mix down the center of each tortilla and roll up. Place seam side down in a 9×13 pan that has been sprayed with Pam.

Top the enchiladas with the remaining salsa and sprinkle with cheese and chili powder. Bake 18-22 minutes or until hot throughout. Serve with lime wedges.

Dinner, Fish, Italian, Pasta

Pasta, Argula and Shrimp

April 21, 2010 admin Leave a comment

The bitter arugula along with the garlic and shrimp was a perfect taste combination to place over pasta. And using FiberGourmet pasta means this dish comes in at under 400 calories !

4 servings
330 calories per serving

8 oz. FiberGourmet fettuccine noodles (without FiberGourmet, this recipe comes in over 400 calories)
2 T garlic clove, minced
1 ¼ t black pepper
½ t salt
5 oz. baby arugula
Water for boiling pasta
1 T oil
½ lb. shrimp, peeled, cleaned and cut in half lengthwise
2 T shallots, minced
¾ c chicken broth
2 T lemon juice
1 T butter
½ c shaved parmesan or romano cheese

Combine 2 T garlic, 1 t pepper. ¼ t salt and arugula. Cook pasta according to package instructions, drain and add to the arugula mix. Heat oil and cook shrimp 1 minute with the rest of the salt and pepper. Add the rest of the garlic and the shallots to the pan and cook another minute and them remove from the pan and set aside. If a lot of juices accumulated from using frozen shrimp, you can dump them. Cook broth and juice in the same pan for 5 minutes and then return shrimp to the pan and stir and then remove from heat and stir in the butter. Place pasta on plates and place shrimp mixture over the top and then add cheese and serve immediately.