Hi 🙂 It’s been a while. I hope you had a nice summer.
Lately I’m trying to eat healthier. I made this crustless quiche that was so yummy. It’s so easy to do and taste great. You can use a tasty cheese.
Crustless Vegetable Quiche
- 1/2 red pepper, finely chopped
- 6 broccoli florets, chopped
- 1 small zucchini, chopped
- 5 ounces American cheese or provolone cheese (I used a cajun cheese)
- 6 eggs
- 1 teaspoon oil
- salt and pepper
Sautee veggies in oil until tender.
Remove veggies and allow to cool.
Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
Spray glass pie plate with cooking spray.
Pour half of the egg mixture in pie plate.
Add the cheese slices.
Top with remaining egg mixture.
Bake at 350 degrees for 15-17 minutes. (I had to bake it longer than that)
I bought a big bag of medium couscous at Bonanza. I think it’s 1 kg. Only 9,49 $ So I plan on trying more couscous recipes. This is not something I liked a few years ago. But now I’m learning to like it. Yesterday after I tasted this recipe, I was always saying wow after each bite. My son loved it. But on his second bite, he probably ate chili flakes and he said it was spicy. So I’ll do it again without chili flakes just for him 🙂
Spiced Vegetable Couscous
- 1/2 cup canned chickpeas, rinsed
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped zucchini
- 1/2 cup chopped green onion
- 2 tablespoons olive oil
- 1 1/2 cups chicken stock or vegetable stock or water (I used chicken stock)
- 2 tablespoons chopped parsley (I omitted it)
- 1 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1 cup couscous (I used medium)
- 1/2 cup raisins
- Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
- Bring to boil and sprinkle in couscous.
- Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.
I made this recipe on Sunday. I was doing it for my boyfriend. I tasted it and decided to have it for me also. It’s really yummy. Full of veggies and healthy. I had this for lunch today and decided to do another batch tonight.
Tonight I added near 1 lb of snow peas. And more water chestnuts. Since my chicken was thawed, I diced it finely.
Chop Suey Con Casuy
- 1 large skinless chicken breast half (I used 1 boneless skinless chicken breast)
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce (reduced-sodium for us)
- 1 egg white, slightly beaten
- 2 tablespoons oil (used olive oil)
- 1 head cabbage, cut into pieces (I didn’t use 1 head, maybe 1/2 or 1/4 and finely chopped cause I don’t like when it’s crunchy)
- 1 carrot, cubed (finely)
- 1/4 cup water chestnut, quartered (I used 3/4 cup, sliced tonight to not waste the leftover)
- 10 mushroom pieces (that’s a 8 ounces package)
- 1 stalk celery, thinly sliced
- 2 stalks green onions, cut into 1-inch pieces
- 1 onion, sliced
- 1/3 cup chicken broth
- 3 ounces cashews, toasted (it’s good with it but we prefer without the cashews)
- Cut chicken breasts into paper thin slices. Combine with cornstarch, 1 tablespoon soy sauce, and egg white.
- Heat 1 tablespoon oil in skillet over medium high heat. Add vegetables and saute for 3 minutes. Add remaining soy sauce. Transfer to platter and set aside.
- Add remaining oil into same skillet and turn to high heat. Saute chicken for 2 minutes until cooked.
- Return cooked vegetables to skillet. Add hot broth. Stir to combine all ingredients thoroughly. Cook for one minute. Garnish with cashews.
This is what we had for dinner. It was easy to do in maybe 30 minutes. Maybe more cause I’m slow re-reading the recipes LOL
I had pork tenderloin in the fridge and decided to make Caramelized Pork Slices. Wow it was good. Even my boyfriend who doesn’t like sweet main dishes, loved it. And I made a Quinoa Pilaf, which my son didn’t like a lot but you know how kids are. They can be picky. He’s 4 years old. My boyfriend added shredded cheddar cheese on his serving and he ate it all.
Caramelized Pork Slices
From Betty Crocker The 300 Calorie Cookbook
4 servings of 190 calories each
- 1 lb pork tenderloin, cut into 1/2-inch slices
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar (I used 1 tablespoon not packed)
- 1 tablespoon orange juice (I used Tropicana)
- 1 tablespoon molasses
- 1/2 teaspoon salt (omitted it)
- 1/4 teaspoon pepper (omitted it, I know I’m boring)
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is no longer pink in center. Drain if necessary.
- Stir in remaining ingredients; cook until mixture thickens and coats pork.
1 serving : Calories 190 (calories from fat 40); total fat 4.5 g (saturated fat 1.5g; trans fat 0 g); cholesterol 70 mg; sodium 350mg; total carbohydrate 12 g (dietary fiber 0 g; sugars 10 g); protein 26 g % daily value : vitamin A 0 %; vitamin C 0 %; calcium 2 %; iron 10 % Exchanges : 1 other carbohydrate, 3 1/2 very lean meat, 1/2 fat Carbohydrate Choices : 1
Quinoa Pilaf (WW 4 PTS)
- 1 tablespoon olive oil
- 1/2 onion, chopped (I used 1 onion, I don’t like to waste)
- 1 stalk celery (including leaves) (mine didn’t had leaves)
- 2 carrots, finely chopped
- 1/2 cup quinoa
- 1 cup hot water or vegetable stock or chicken broth (I used hot water but I should have used chicken broth cause my BF said it needed more flavors)
- 1 cup butternut squashed, peeled and diced (optional) (I didn’t use it)
- 1 bay leaf
- fresh lemon rind, grated from 1 lemon (I used 1 tablespoon)
- 1 tablespoon fresh lemon juice
- 1/2 cup frozen peas (that I defrosted in microwave in a little bit of water)
- salt and pepper, to taste (omitted it)
- Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
- Rinse quinoa with cold water, drain well and add to pan.
- Cook, stirring, for 1 minute.
- Add water, bay leaf, lemon rind and juice.
- Add squash, if using.
- Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
- Discard bay leaf and stir in peas.
- Season with salt and pepper.
My boyfriend likes to eat couscous. Me too but it always depends on how it’s served. When I saw this recipe with roasted veggies, I knew we’d love it. And it was really good. In one meal, it was gone. No leftover! It’s healthy.
I’m not with WW but the person wrote : this recipe contains a total of 11 1/2 points.
Healthy Couscous With Roasted Mediterranean Vegetables (WW)
2 servings (Main dish) or 4 servings (side dishes)
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 red onion
- 1 yellow bell pepper (I used red)
- 1 zucchini
- 1/2 teaspoon Cavenders All Purpose Greek Seasoning
- 3/4 cup chicken broth (I used fat-free reduced sodium)
- 1 cup couscous
- Heat the oven to 350°F or 180°C.
- Put the olive oil and garlic in a roasting/ baking pan.
- Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
- Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
- After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
- While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
- When cooked, fluff the couscous with a fork.
- Remove the veggies from the oven, add the couscous, stir and serve hot!
This is another winning recipe from Ricardo. Greens are good for our health? Then this soup is perfect. I don’t like broccoli but in this soup it’s yummy. This is very simple. For a complete meal Ricardo suggests to add chickpeas. Great idea! I love to bring soups for my lunch at work. But I need filling and low-cal soup. Sure I don’t eat only that. Today I had iceburg salad with raw chopped veggies (celery, carrots, green/red bell peppers), topped with italian dressing (5 cal/tablespoon). I had a big bowl of this salad.
There is 2 tablespoon of pesto in this soup. It makes it so tasty.
Green Veggies Soup
- 1 cup green beans, cut in pieces of 1/2 inch
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup zucchini, diced
- 3 green onions, finely chopped
- 5 cups chicken stock (I used low-fat low-sodium)
- 2 tablespoons pesto sauce
- (I added 1 cup of chickpeas)
- In a saucepan, brown the green beans in oil about 4 minutes at medium heat. Add remaining veggies and keep cooking 1 minute.
- Add chicken stock and pesto. Bring to boil and let simmer until the broccoli is tender, 2 to 3 minutes. Add pepper.