Sexy me…here I come! More healthy recipes!

Here are some more tasty recipes that are good for you! Enjoy these treats and watch those pounds melt away!

Low-Fat Zucchini Crisp

8 oz. peeled zucchini, thinly sliced, seeds removed
1/2 cup fresh lemon juice
3/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Crust
2 cups unbleached all-purpose flour
1/3 cup cold butter, cut into small pieces
1 cup sugar
1 cup oatmeal
dash salt
1 tsp. ground cinnamon
1/3 cup buttermilk

Preheat oven to 375°. Prepare a 9 x 13-inch pan with nonstick cooking spray and set aside.

Combine zucchini, lemon juice, sugar, cinnamon and nutmeg in a medium saucepan; cook, stirring often, until tender, about 30 minutes.

For Crust: In a large bowl, combine flour and butter with a pastry blender until crumbled. Add sugar, oatmeal, salt and cinnamon; combine well. Add buttermilk by sprinkling it over the top and rubbing it in with your fingers. The mixture should be crumbly.

Spoon 1 1/2 cups of the mixture into the bottom of the prepared pan and pat down. Bake for about 10 minutes.

Add 1/3 cup of the crust mixture to the cooked zucchini mixture and mix well.

Remove crust from the oven and spread the filling over top. Sprinkle the remaining crust mixture on top and pat down. Bake for 30 minutes or until very lightly browned along the edges. Makes 12 servings.

Chicken Stuffed Peppers

2 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 cup chopped parsley
5 green bell peppers
3/4 lb. shredded cooked chicken breast
1/2 tsp. cumin
1/2 tsp. salt
1 (15 oz.) can white beans
1 1/3 cups water, divided
1/2 cup shredded Cheddar cheese

Preheat oven to 350º.

In a medium pan, heat oil on medium heat. Add onions, garlic, parsley and red pepper. Sauté until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 cup of water and simmer for about 5 to 10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour 1/3 cup water in the bottom of the dish. Cover tightly with foil and bake for 30 minutes. Remove foil, top with cheese and bake uncovered another 5 minutes, until cheese is melted.

Trying to lose weight? Here’s help!

Looking for more healthy recipes? Check out these delicious treats! They are sure to satisfy your hunger, and help lose those extra pounds too!

Low-Fat Fruit & Chicken Pilaf
** 215 calories, 4g fat per serving

1 Tbsp. olive oil
1/2 lb. ground chicken
1/4 cup chopped green onions
2 cups water
1 (6 oz.) package quick-cooking long grain and wild rice mix
1/2 cup dried cherries
1/2 cup chopped dried apricots
1/8 tsp. ground nutmeg
salt and pepper to taste

Heat olive oil in a large skillet; add chicken and onions. Stir until chicken is no longer pink. Stir in water and seasoning packet from rice mix; bring to a boil. Reduce heat to low and stir in remaining ingredients. Cover and simmer for 5 to 6 minutes or until rice is tender and mixture is hot. Makes 4 servings.
Note: Substitute cherry flavored dried cranberries for dried cherries if you prefer.

Tofu Parmigiana
1/2 cup seasoned bread crumbs
5 Tbsp. grated Parmesan cheese
2 tsp. dried oregano, divided
salt and freshly ground black pepper to taste
1 (12 oz.) package firm tofu
2 Tbsp. olive oil
1 (8 oz.) can tomato sauce
1/2 tsp. fresh basil
1 clove garlic, minced
4 oz. shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt and black pepper.

Slice tofu into 1/4-inch thick slices, and place in a bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Preheat oven to 400°.

Combine tomato sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in an 8-inch square baking pan. Arrange tofu slices in the pan and spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan. Bake for 20 minutes. Makes 4 servings.

 

Healthy Recipes for your 2011 Resolutions

For everyone who made the resolution to lose weight in 2011, here are some great tasting, healthy recipes to help you reach your weight loss goals!

Southwestern Beef over Fettuccine
**290 calories per serving (minus fettuccine)

1 1/2 lbs. top sirloin steak, cut into thin strips
1 medium onion, sliced
1 medium sweet red pepper, cut into thin strips
2 cloves garlic, minced
1 package taco seasoning
1/4 tsp. cumin
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. canola oil
1 (15 oz.) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1/2 cup picante sauce
4 tsp. chopped cilantro
Hot cooked fettuccine, optional

In a large skillet, stir-fry beef, onion, red pepper, garlic, taco seasoning, cumin, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired. Serves 6.

Szechwan Shrimp
**142 calories, 4.4g fat, 164mg cholesterol per serving

6 Tbsp. water
2 Tbsp. ketchup
1 Tbsp. soy sauce
2 tsp. cornstarch
1 tsp. honey
1/2 tsp. crushed red pepper flakes
1/2 tsp. fresh ginger, minced
1 Tbsp. vegetable oil
1/4 cup chopped green onions
4 cloves garlic, minced
12 oz. cooked shrimp, tails removed

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger; set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened. Serve over steamed rice.