Portuguese Chourico and Kale Soup

THANK YOU RACHAEL RAY!! This is soooo good. (Original Recipe)

Ingredients:
1 T EVOO
3 medium red potatoes, diced
1 red onion, chunked
6 cloves garlic, chopped
1 bunch of kale, stemmed and coarsely chopped (recipe called for 1lb... after I stemmed it, I ended up with 5oz)
Salt and pepper to taste
16 oz can garbanzos (chick peas), drained and rinsed
14.5 oz can diced tomatoes
1 lb hot italian turkey sausage, casing removed, split into small pieces
29 oz chicken broth

Directions:
 Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, sausage and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5-10 minutes longer or until potatoes are tender.
Makes about 10 cups.

Nutritional Information:
(Per 1 cup)
Calories: 175
Fat: 6g
Saturated Fat: 1g
Carbs: 21g
Protein: 11g

Ratings:
Kristen: 4
Dave: 4.5

Hungry Girl Egg Mug Classic

This is SUPER simple, FAST, and good!!

Ingredients:
1/2c FF liquid egg substitute
One wedge Laughing Cow Light Original swiss cheese, cut into pieces


Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30-45 seconds, until scramble is just set. Stir and enjoy!
Serves 1

Nutritional Information:
Calories: 95
Fat: 2g
Saturated Fat: 1g
Carbs: 3g
Protein: 14.5g

Ratings:
Kristen: 4

Asparagus, Ham and Egg Pasta

I made this from a Rachael Ray recipe that she did on her talk show last week. I love her talk show. :) Here is the original recipe: http://www.rachaelrayshow.com/food/recipes/asparagus-ham-and-egg-pasta/

Here is how I made it:

Ingredients:
6-7 oz Ronzoni Healthy Harvest Linguine
1/2 lb thin asparagus, cut into 2" pieces on an angle
1T EVOO
2 oz diced cooked ham
2 cloves garlic
1/4 c chicken broth
1-1/2 egg yolks, beaten
1/8 c grated parmesan
1 t grated thyme (I would recommend a palmful of fresh instead, but the store was out when I went... fresh would be way better!)
grated lemon peel
lemon juice
pepper

Directions:
 Bring a large pot of water to a boil and cook until aldente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1/2 c of the pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO over medium heat. Add the ham and cook for 2 minutes. Lower the heat to medium low and stir in the garlic for 2 minutes. Add the chicken broth and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.

In a medium bowl, combine the reserved pasta cooking water and the beaten egg yolks to temper the eggs. Add the drained pasta to the ham mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigourously to thicken the sauce, 1-2 minutes. You can add a small squeeze of lemon juice to the dish to emphasize the citrus flavor if you like.

Makes 3 servings.

Nutritional Information:
 Calories: 342
Fat: 10.5g
Saturated Fat: 2.5g
Carbs: 55g
Protein: 16g

Ratings:
Kristen: 2.5
Dave: 2.5

Pineapple Sweet & Sour Chicken

Ingredients:
1 c Minute brown rice, uncooked
8 oz can pineapple chunks
1/2 T vegetable oil
1/2 medium green bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
1/4 c mushrooms, sliced
1/2 lb chicken tenderloins, cut into 1" pieces
1/2 c sweet & sour sauce
1 T less sodium soy sauce

Directions:
Prepare rice according to package directions.
Drain pineapple; reserve 2 T juice.
Heat oil in a medium skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are crisp tender. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until browned and cooked through. Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve over hot cooked rice.
Makes 3 servings.

Nutritional Information:
Calories: 300
Fat: 4g
Carbs: 52g
Protein: 17g

Ratings:
Kristen: 4
Dave: 4

May add almonds and/or cashews in the future!

Polynesian Meatballs

Got this recipe on the back of my Minute Rice box!

Ingredients:
10 oz. crushed pineapple, divided
10 oz. ground turkey or chicken (I used extra lean, 97/3, Honeysuckle White ground turkey)
1 c Minute Brown Rice, uncooked
1/4 c teriyaki sauce, divided
1/8 c eggbeaters
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 T orange marmalade (I actually used apricot preserves b/c that is what I had!)

Directions:
Preheat oven to 350F.
Drain 1/4 c crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
Combine ground turkey or chicken, rice, 1/4 c pineaple, 1/8 c teriyaki sauce, eggbeaters, ginger and nutmeg in a large bowl. Combine.
Gently roll into desired meatball size; place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/8 c teriyaki sauce and orange marmalade in small saucepan. Heat to boiling. Reduce heat and summer, uncovered, 3-4 minutes.
Top cooked meatballs with sauce. Serve over hot cooked rice if desired.
Makes 4 servings.

Nutritional Information:
(Meatballs only, no additional rice)
Calories: 228.6
Fat: 3.2g
Saturated Fat: 0.6g
Carbs: 31.3g
Protein: 18.5g

Ratings:
Kristen: 3.5
Dave: 4.5

Texas Tater Tot Casserole

Ingredients:
1 lb extra lean ground turkey
onion powder and garlic powder, to taste (I used garlic & wine seasoning)
10.75 oz 98% fat free broccoli & cheese soup
5.2 oz cream of chicken soup
1 c frozen corn
1/2 c medium picante sauce
2 tsp chili powder
pepper to taste
5 svgs tater tots
1/4 c shredded cheddar cheese

Directions
Heat oven to 375F. Brown ground turkey with onion and garlic powder in a 12" skillet over med-high heat; drain.
Stir soups, corn, picante sauce, chili powder and pepper into turkey mixture. Transfer to ungreased 2-1/2 qt baking dish. Top with tater tots.
Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5-10 minutes or until bubbly and cheese is melted.
Makes 6 servings.

Nutritional Information:
Calories: 339
Fat: 13.9g
Saturated Fat: 3.7g
Carbs: 30.6g
Protein: 22.8g

Ratings:
Kristen: 3.5
Dave:

Chicken & White Beans

Ingredients:
1/6 c Italian dressing (Kraft Free Zesty Italian)
8 oz chicken tenders
1/8 c water
1/2 c baby carrots, sliced
1/2 c celery, sliced
1/8 c coarsely chopped drained sun dried tomatoes in oil
1/2 tsp dried oregano
15.5 oz Cannellini beans (Bush's)

Directions:
In 12" skillet, heat dressing over medium-high heat. Cook chicken in dressing 2-3 min per side or until lightly browned.
Reduce heat to medium-low. Add water, carrots, celery, tomatoes and oregano to skillet. Cover; simmer about 10 min or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut.
Stir in beans. Cover; cook 5-6 minutes or until beans are thoroughly heated.
Makes 2 servings.

Nutritional Information:
Calories: 300
Fat: 1.5g
Carbs: 43g
Protein: 35g

Ratings:
Kristen: 3
Dave: 4