I am always on the lookout for low calorie, fast, simple, and tasty recipes – and this one is a winner. Fast, tasty, and flexible – use it to clean out the fridge and use up the odds and ends in your veggie drawer.
I have – over the years – had a love-dislike relationship with Elk and Venison from Colorado. It’s not the corn/grain fed venison of my youth in Minnesota, which I always thought was beef. My husband and son are both hunters, and last year we had TWO elk harvested within a week or so of each other. My husband got a 4×5 bull – my son a 2yo cow elk. The steaks from my son’s elk are pretty good all on their own. Cows are generally less gamey – and the younger they are, the better they are. Bulls are getting ready to hit the rut during archery season – so they taste….not so great. Add hormones to a diet of bark, sage and dry grasses – it’s a recipe for gamey if ever there was one.
I. Love. Caprese. Salad – but making it for a crowd can be a bit of a pain – and expensive if you want really good tomatoes & mozzarella. This salad combines a new technique – zoodles – with a classic salad. I don’t have a spiralizer, so I use a julienne peeler on the zucchini – which makes nice matchstick strips.
I buy the small balls of mozzarella, and cut them into quarters or eighths – but you can buy pearls of mozzarella that are small and work well too. I can’t always get them here so I improvise. Continue reading “Zoodle Caprese Salad”
I love Omelettes – but on busy mornings they’re a pain in the butt to put together. Sauteeing the filling, then cooking the eggs – lots of steps. I figured out a way to cut back on prep time, which cuts back on calories, and makes me more likely to eat a healthy protein-filled breakfast, lunch or dinner. Try this make ahead omelette fillings recipe today!
The ingredients are flexible. This filling as I’ve written the recipe is 0 points per 2 Tbsp on Weight Watchers. I like to make egg white omlettes – 2 egg whites is just one point – and I add a couple of tablespoons of low-fat mozzarella cheese as well. Pair with some fruit and a cup of coffee and you’re set!
We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around. When I described this meal to my kids they wrinkled their noses – but – they liked it! you could add in veggies if you like – I kept it simple for the first try.
I roasted my red peppers right on the gas burner of my stove. Char them up on the outside and put in a sealed bowl (cover with plastic wrap) for about 20 minutes – the char and the skin just slides right off. Cut off the tops and take out the seeds and voila – roasted red peppers. You want them to get BLACK – so don’t be scared!
I am a huge fan of Asian food. I love stir fry and dumplings and potstickers and all of the uber unhealthy stuff that comes in Asian food. I also like to make my own Asian food to cut back on those unhealthy ingredients. Hot & Sour Soup is easily one of my favorite things to order from the local Chinese food joint – its also super easy to make on your own if you have a fairly well stocked pantry. Most Hot & Sour Soup Recipes call for dried mushrooms, but I cant get those here year round, so I’ve adjusted mine to use canned Chinese straw mushrooms. You could substitute for any type of mushroom you like, but if you use raw mushrooms I’d saute them first to cook before adding to your soup or they’ll just be big waterlogged sponges.
If you like it hot, add more sriracha or chili paste, if you don’t like hot at all – or have a family that is mixed on the “hot” issue – just put the hot stuff on the table and stir it in to your own bowl!
I live in the middle of nowhere – and our grocery is not always the most adventurous. So be assured, even you with the generic Asian food section in your local market can make this easy to follow recipe!