Monday, January 10, 2011

Light & Healthy!

Well it is January and we have yet to have a "big" snow storm. It has all been East of us :( I can not wait for that big storm to hit us, I have been waiting for it all season long. The forecasters say that there is a storm coming, but im not getting my hopes up....Anyways, here's what we cooked today ~

Mexican Lasagna ~

Left over Turkey Chili from last week plus
1 pound ( more ) of ground turkey
2 taco seasoning packets
Tortillas ( White Flour )
Shredded Cheddar
1 Can Re-fried beans

In a 9x13 pan layer 2 tortillas, spread re-fried bean and shredded cheese
layer 2 more tortillas, some meat mixture and cheese..and so on and so forth.
We left a meat layer on the top and topped that with shredded Cheese.
Bake at 350 for 45 min. enjoy with a splash of salsa and sour cream.

Healthy Puff Peanut Butter Balls ~

This is one of my absolute favorite things to make and eat :) So healthy and yummy. Plus my kids LOVE them. Please see August of 2010 for recipe.

Mediterranean Tuna Wrap~


* 2 (6-ounce) cans chunk light tuna in water, drained well
* 1/4 cup finely diced red onion
* 1/4 cup chopped fresh parsley leaves
* 1/4 cup chopped calamata olives
* 3 tablespoons olive oil
* 1/2 teaspoon lemon zest
* 2 tablespoons freshly squeezed lemon juice
* Salt
* Freshly ground black pepper
* 6 cups pre-washed mixed greens (about 3 ounces)
* 4 whole-grain wrap breads (about 2 ounces each)
* 2 large tomatoes, sliced

In a medium bowl combine the tuna, onion, parsley, olives.

In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.

Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

We had this for Dinner tonight ~ OMG the flavor is outrageous! I love it!!

Perfect Roast Chicken~


* 1 (5 to 6 pound) roasting chicken
* Kosher salt
* Freshly ground black pepper
* 1 large bunch fresh thyme, plus 20 sprigs
* 1 lemon, halved
* 1 head garlic, cut in half crosswise
* 2 tablespoons (1/4 stick) butter, melted
* 1 large yellow onion, thickly sliced
* 4 carrots cut into 2-inch chunks
* 1 bulb of fennel, tops removed, and cut into wedges
* Olive oil


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Holy Cow the house smells like Grandmas house while this was cooking ~ When we took it out of the oven I stole a carrot and the flavor OH MY in heaven!

We hope you are having a wonderful January :)

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