Roasted Brussel Sprouts

This is the only way I can get my kids to eat   Sprouts

2 lbs of Brussel Sprouts, cleaned and stems removed

 (I get the kind you can steam in the bag - they are already cleaned)

2 T Olive Oil

Rosemary and garlic seasoning mix to tasted - about 2-3 tablespoons

Place Brussel sprouts in a 1 gal zip close bag. Pour olive oil in bag. Shake well. Add seasoning and shake well again making sure seasoning is well distributed.  Pour onto ungreased baking sheet.  Cook on 375 on top rack for 20 minutes until crisp.

Servings per recipe: 6

Serving size: about 1 cup

Calories per serving: 75

You can change up the seasoning to anything you want. Most seasonings do not change the calorie count so get creative. I like to add spice to it with pepper flakes or blackened seasonings. 

Sometimes I add more seasoning after putting the Brussel sprouts on the pan for more flavor.

Stuffed Eggplant

We u'sed to have this all the time as a child but I don't think I've made this for my family ever. So tonight is the night for something new.

Stuffed Eggplant

5 med eggplant

1 large onion, chopped

2 lbs ground turkey

Slap ya Mama seasoning to taste

Worchestire and pepper corn burger seasoning to taste

salt to taste

2 cups Panko bead crumbs

2 T. Colby jack cheese grated for each boat

1 T. Parmesan cheese for each boat

Slice eggplant long wise in half to make boats. Scoop out inside of eggplant leaving about 1/4" around the edges. Set aside

Spray large sauce pan with olive oil spray and turn on medium heat. Place chopped onion in pan and cook for 3-4 minutes until tender. Put ground turkey in sauce pan and cook until browned. Drain.

Put turkey mixture back into saucepan and add eggplant you scooped out of the center and seasonings. Cook until all is tender. I use my hand blender to make it smooth once eggplant is tender.

I used my broiler pan. Cover the bottom with water and place grill pan on top. Place each eggplant boat on the grill pan. Evenly fill each boat with the meat and eggplant filling. Cover with foil and cook in oven at 375 degrees for 30 minutes. Uncover and top each boat with 2 T Colby jack and 1 T Parmesan cheese. Cook another 10 min. Serve and enjoy.

Servings per recipe: 10

Serving size: 1 boat

Calories per serving: 338 

Stuffed eggplant with a side of roasted Brussel sprouts (1 cup)
for a total of 410 cal)
Not a very colorful meal but very tasty

Warm Coleslaw

The original recipe was adapted from Paula Dean's Warm Coleslaw Recipe
Warm Coleslaw

Dressing
3 TB apple cider vinegar
2 tsp splenda
1 tsp salt
3/4 tsp siracha

Mix well. Set aside

olive oil spray
1 cup onion, diced
1/2 cup red bell pepper
1 TB poppy seed
4 cups shredded cabbage coleslaw mix
1/2 cup real bacon bits

Spray pan with olive oil and heat on medium heat.  Cook onion and peppers until slightly wilted. Add cabbage and cook until slightly soft - just 2-3 minutes. Add vinegar dressing, bacon bits and poppy seeds. Mix well. Serve warm.

Servings per recipe: 8
Serving size: 1/2 cup
Calories per serving: 40

Chicken Cardon Bleu Spaghetti Squash

It's been a few months again since I've been able to post.  The move from GA to MS has gotten us way out of our routine.  We are trying to get back into it and trying to start eating healthy again.  We all gained a little weight during this transition but now we are back to where we left off. A total of 236 lbs down for the family.  We have a total of 90lbs left to lose.  A lot closer than when we started.
Anyway, here is our latest new recipe.

Chicken Cardon Bleu Spaghetti Squash

2 spaghetti squash
1 TB olive oil
4 cups cooked and shredded chicken
8 slices deli ham, chopped
1 large onion, diced
Salt to taste
Italian seasoning to taste

Cream Sauce
2 TB butter
1/4 cup all purpose flour
3 cups almond milk
1 cup grated Swiss cheese

Preheat oven to 350 degrees.  Poke holes with a fork or knife.  Place in oven directly on rack and cook for 1 hour.  Let cool for 15-20 minutes. When cool, slice in half long ways and scoop out seeds with a spoon.  Then rake inside of squash with a fork and scoop out into a bowl. Set aside.

Heat pan on medium heat. Place olive oil in pan. Put in onion and ham. Cook approximately 3-4 minutes. Mix in shredded chicken and heat until warm. Mix in spaghetti squash and set aside.

To make cream sauce, put butter in a medium sauce pan and melt. Add flour and mix well. With wire whisk mix in milk slowly making sure to get all lumps out.  Once sauce is smooth, add cheese and continue whisking until cheese is melted. Add to spaghetti squash mixture and mix well. Serve and enjoy. You can add parmesan cheese to each plate after serving - add another 20 cal/serving.

Servings per recipe: 8
Serving size: 1- 1 1/2 cups
Calories per servings: 297

Finally, a new recipe

It's been a long time since I updated or added a recipe.  We've had lots of changes in the last few months, sickness, surgery for my 17 y/o and movRe to a new state - which also includes new house, new job, new friends.  It's been busy but we are finally settling back in to a new routine and back on the diet.  The race is on.  A contest dad started to help motivate the kids.  Girls must lose 10lbs in 8 weeks and boys must lose 20lbs. For every 1 lb over the goal they get $10 and dad gets $10 for every 2 lbs over his goal - he loses quicker than we do. Well money must talk in this family because it has motivated - plus dad has been trash talking.

So here is a new recipe we tried today.  It was great.  A definite do over.

Asian Chicken Salad

2 bags Asian Chopped Salad Blend
1 Rotisserie Roast Chicken
4 Med Avocados, cut into chunks
1 Red onion, diced
1 bag frozen sweet kernel corn
1 bottle Ginger salad dressing

Take skin and chicken off bone. Discard the skin and shred the chicken. Put all ingredients in a bowl and mix well to make sure dressing is well dispersed through the salad.  It is delicious.

Serving size 1 1/2 cups
Servings per recipe 10
Calories per serving 392

You can cut down the calories by using canned chicken or just boiled chicken breast or by using shrimp.
Also the avocados bring 1000 calories to the entire dish (250 per avocado) but to me its well worth those calories.