Mozzarella & Tomato Stuffed Portabellos with Roasted Red Peppers & Asparagus

Growing up and well into my adulthood, I was not a huge fan of vegetables. In fact, I never ate any vegetables unless it was covered with Ranch dressing. I didn't realize how much delicious food I was missing out on until I started trying veggies in various form....roasted, grilled, sauteed.

Portabellos are such a great vegetable. They are so meaty that I, along with many others, consider them the steak of the vegetarian world. I had my first portabello "burger" about 4 years ago at the Rocky River Brewing Company and I was immediately sold. It was marinated in balsamic vinegar and paired with the perfect veggies & mozzarella cheese...I didn't regret for a minute that I didn't opt for "real" burger instead.

Tonight I tried my hand at making a stuffed portabello cap as a main dish and served it up with a side of roasted red peppers and asparagus and my taste-buds were pleasantly surprised. And not to toot my own horn, but Justin actually said it was so good that it could be served at a gourmet restaurant (brownie points for the Ju-man!).

If you have never been a fan of veggies or haven't known how to prepare them, take a stab at this recipe. I think you'll become an instant veggie-lover.

INGREDIENTS:

For the roasted veggies....
1 lb green asparagus, trim off the ends
2 large red peppers, core and julienne lengthwise
4 cloves of garlic, chopped
1 medium shallot, sliced
4 tbsp extra virgin olive oil
1/4 tsp sea salt
Fresh ground pepper to taste

For the stuffed portabellos...
4 medium-large portabello caps
1/4 c balsamic vinegar + another tbsp of balsamic vinegar
1 lb sweet tomatoes, diced (about 5-6 Roma tomatoes)
4oz of pearled fresh mozzarella cheese
4 cloves of garlic, minced
2 tbsp extra virgin olive oil
1 tsp dried basil
1/4 tsp sea salt
Fresh ground pepper to taste

HOW-TO:

Preheat your oven to 425*.

In a 9x13 baking dish, add all of the ingredients for the roasted veggies & toss until evenly combined. Place the veggies in the oven and roast for 20 minutes.

While the veggies are roasting, heat 2 tbsp of EVOO in a grill pan over medium-high heat.

Clean the portabello caps with a damp paper towel. Place 1/4 cup of balsamic vinegar on a small plate that has edges, or you could use a large bowl. Brush 1 portabello cap with the balsamic so it is evenly coated and set aside. Repeat this with the remaining 3 caps.

Once they are coated with the balsamic, place the cap in the heated grill pan and grill each side for about 3-4 minutes.

While the mushroom caps are grilling, in a large bowl ad the tomatoes, mozzarella, garlic, 1tbsp of balsamic vinegar, 2tbsp of EVOO, basil, salt, and pepper and mix together.

Evenly scoop the tomato & mozzarello salad into the 4 caps and serve alongside the roasted veggies.

TIPS:
- You could make each of these dishes separately and serve them as sides alongside grilled chicken or steak.
- I broke out the nutritional info per dish in case you decide to serve these separately.
- Add a side of brown rice or pearled couscous to this dish if you are looking to add a starch.

Nutritional Info Per Serving (recipe yields 4 servings):
Calories: 302
Fat: 19
Sodium: 358
Carbs: 20g
Protein: 13g

Roasted Veggies Only:
Calories: 112
Fat: 7g
Sodium: 143mg
Carbs: 9g
Protein: 3g

Stuffed Portabello Mushroom Caps Only:
Calories: 190
Fat: 12g
Sodium: 215mg
Carbs: 11g
Protein: 10g

Cast-Iron Pork Tenderloin with Shaved Brussel Sprouts

Brussel sprouts have become very popular since some great restaurants started featuring them on their menus. My first taste of brussel sprouts was at Lola about 7 years ago and I was not disappointed...then again, I have never been disappointed by anything I've had at any of Michael Symon's restaurants.

My version of brussel sprouts includes the staples of garlic & shallots, however, I add some turkey bacon and use extra virgin olive oil to make it extra tasty but keep it healthy.

Pork tenderloin is a very lean and inexpensive choice for dinner and it doesn't take much to make it taste good. A little steak seasoning and some time in the oven and you're good to go.

Pairing the brussel sprouts with turkey bacon along with the pork tenderloin seemed like a no-brainer, and we weren't disappointed! We had both my dad & Justin's dad over for dinner when I made this and I got a thumbs up from all 3 meat-loving men.

INGREDIENTS:
- One Lean Pork Tenderloin (about 1.25-1.5lbs)
- 1/4c water
- 4 slices of turkey bacon (I used the Woodstown All Natural, Uncured brand & I found it at Giant Eagle)
- 1 tbsp of your favorite steak seasoning (I used Stubbs)
- 1 bag of shaved brussel sprouts (I found this by the fresh produce, Green Giant brand)
- 1 medium shallot, chopped
- 4 cloves of garlic, chopped
- 4 tbsp extra virgin olive oil
- Fresh ground black pepper

HOW-TO:
Pre-heat your oven to 425*.

Heat your cast-iron skillet over med-high heat. Add the water and then add the bacon. Cook the bacon for about 3-4 minutes on each side, until browned. Once this is cooked, chop and then set aside.

Meanwhile. season your pork tenderloin with the steak seasoning so the pork is evenly coated. In a large bowl, add your brussel sprouts, shallot, garlic, and a few cranks of fresh ground black pepper.

Add 2 tbsp of the oil to the hot skillet and swirl around until the skillet is evenly coated. Add the pork tenderloin and cook for about 1 minute until it is has a golden crust. Turn and cook the other side for about 1 minute.

While you are browning the pork, add the bacon and remaining 2 tbsp of the oil to the brussel sprouts and combine.

Once the pork is browned on each side, add the brussel sprouts to the cast-iron skillet. Put the entire skillet in the oven and bake for about 35 minutes. Let rest in the skillet for about minutes before serving.

Before...

After!

TIPS: 
- If you don't have a cast-iron skillet, brown the bacon and pork tenderloin in a large skillet and then transfer everything to a 9x13 baking dish.

Nutritional Info Per Serving (recipe yields 4 servings):
Calories: 340
Fat: 18g
Sodium: 750mg
Protein: 37g
Carbs:6g

Turkey Sausage, Tomato & Arugula Pasta

I love pasta. If I had to choose only 1 meal I could eat for the rest of my life, it would undoubtedly be my Grandma Phil's homemade cavatelli. Unfortunately, eating a ton of pasta isn't a very healthy diet. In an effort to satisfy my pasta cravings, I try to invent lighter versions of some delicious pasta dishes, and also incorporate some ingredients to add extra nutritional value, so I don't feel guilty while indulging on my Italian favorites.

I am a big fan of spicy food, and so is my husband, so I always opt for "hot" whenever it's available. If you your taste buds don't agree with the extra heat, you can easily swap the hot sausage in this recipe with a sweet or mild version. Also, if you aren't a fan of arugula (my mom thinks it's too bitter), switch this with some baby spinach.

This dish is easy, quick (all under 30 minutes), light, and a complete meal loaded with veggies and protein. Whenever I make a pasta dish under 400 calories, I chalk it up as a major success! Plus, since this dish is full of protein so it leaves you full, but doesn't weigh you down.

This has become a go-to classic in my house and I hope it will work its way into your weekly menu, too!

INGREDIENTS:
- 1lb hot Italian turkey sausage
- 4 cloves of garlic, chopped
- 1tbsp Extra Virgin Olive Oil
- 1 pint of cherry tomatoes, sliced in half
- 6 oz of arugula
- 1c low-sodium chicken broth
- 1tbsp dry basil
- 2tbsp dry parsley
- 1/4c grated Parmesan cheese
- 4c of dry whole wheat shells pasta (about 1/2 of a 16oz package)

HOW-TO:

Cook the pasta according to the package. Note: I do not add salt to my boiling water to stay away from any extra sodium. But if you prefer to season your water with some salt, feel free!

In the mean time, heat the oil in a large skillet over medium heat. Add the garlic and saute for about 1 minute. Add the sausage by squeezing it out of the casings. As it begins to cook, break up the sausage with a skillet. Cook the sausage for about 7-10 minutes, or until it is cooked through.

Add the cherry tomatoes, arugula and chicken broth. Mix all of the ingredients together in the skillet and cover with a lid. Let this cook until he arugula begins to wilt, about 3-5 minutes. Add the basil, parsley, and Parmesan cheese and combine.

Add the cooked pasta to the skillet and combine until all ingredients are evenly combined. Serve with a garnish of shaved or grated fresh Parmesan cheese.

I garnish with some red pepper flakes to add a little extra heat to my meal.

TIPS:
- You can swap the hot sausage with a sweet version.
- You can swap the turkey sausage with chicken sausage.
- Replace the arugula with baby spinach or use a spinach/arugula mixture
- Try a twist or bowtie pasta instead of shells

Nutritional Info Per Serving (recipe yields 4 servings):
- Calories: 400
- Fat: 18g
- Sodium: 875mg
- Carbs: 45g
- Protein: 32g

Apple & Pecan Chicken Salad

One of my gal pals at work, Brittany, is super fit & always telling me some tricks to keep her food healthy yet tasty. Last week, she let me try some of her homemade chicken salad & she filled me in on the trick of swapping mayo with plain Greek yogurt.

Here is my version of a high-protein but low fat, cal & carb chicken salad. It's a perfect dish to prep on a Sunday and bring for work all week. You could eat it alone, atop your favorite salad greens, or in a pita pocket. Either way, it's sure to fill you up & keep you satisfied to get through the second half of your workday.

INGREDIENTS:

- 2  13oz cans of all natural white meat chicken in water

- 3 hard boiled eggs, no yolk, chopped

- 1 medium Gala apple (or your favorite apple), cored & diced

- 1/4c pecan chips

- 1c plain Greek yogurt

- 2 tbsp apple cider vinegar

- the juice of 1 fresh lemon

- 1tsp stone grain mustard

HOW-TO:
In a large bowl, put the chicken, egg whites, apple, and pecans. I'm a small bowl, mix together the yogurt, vinegar, lemon juice & mustard. Pour the yogurt mixture over the other ingredients & combine until evenly mixed. Salt & pepper to taste if you'd like.

TIPS:
- You could eat this by itself or serve it atop your favorite salad greens or in a pita
- Try subbing the apple for grapes for a different kind of flavor

Nutritional Info Per Serving (recipe yields about 6 servings):
Calories: 190
Fat: 5g
Sodium: 455mg
Protein: 26g
Carbs: 6g

Mexican Style Stuffed Peppers

We are a big fan of Mexican food in our house. Living in Cleveland, we are very spoiled with some of the best gourmet Mexican fare...Luchita's, Nueva Acapulco, Momocho, Barrio...just to name a few. I could eat the burritos or tacos from these fine establishments every day, but my waistline and wallet would suffer.

To satisfy our cravings, we try to reinvent Mexican night. With this recipe, I brainstormed a twist on standard stuffed peppers to add that Mexican flare. This spicy version of a classic comfort food turned out to be full of flavor and very figure friendly.

INGREDIENTS:
- 1 small red onion, chopped
- 2 medium fresh jalapenos, seeded & chopped
- 1tbsp Extra Virgin Olive Oil
- 1lb lean ground chicken
- 1 packet of taco seasoning (I use the low-sodium version, Ortega brand)
- 10oz can of diced tomatoes with green chiles
- 2tbsp water
- 1tbsp lime juice
- 1/2c shredded reduced fat Mexican blend cheese (I use Sargento brand)
- 4 Poblano or Cubanelle peppers, seeded and sliced lengthwise
- 8tbsp of your favorite salsa
- 1 avocado

HOW-TO:

Preheat the oven to 350*.

Heat the oil in a medium-large skillet. Add the onion & jalapeno and saute for until they start to turn tender, about 5-7 minutes. Add the chicken and cook until it is cooked through. Add the taco seasoning, diced tomatoes with chiles, water, and lime juice and combine until evenly distributed with the chicken and veggies.

Arrange the 8 half peppers in a baking dish so they all fit. Evenly scoop the chicken mixture into the peppers and sprinkle the cheese over top. Bake for 30 minutes.

To serve, top each half pepper with 1tbsp of your favorite salsa (I used a smoky chipotle) and 1/8 of the chopped avocado.

TIPS: 
- Add a dollop of fat free sour cream for a cool topping or add a few dashes of your favorite hot sauce to spice things up.
- I preferred the Cubanelle peppers over the Poblanos but try both to determine your favorite.

Nutritional Info Per Serving (recipe yields 4 servings - 2 half peppers per serving):
- Calories: 340
- Fat: 22g (note: most of the fat from this came from the avocados, which is considered good fat)
- Sodium: 900mg
- Protein: 28g
- Carbs: 18g

Chicken Meatballs (Baby & Toddler Approved)

Jake loves his Nonna's meatballs so I try to sneak this healthier version in for dinner every so often. Both boys LOVED these chicken meatballs! This was Nick's first time eating any kind of meat and he ate a whole meatball along side some peas.

What I most like about meatballs is that you could freeze them and easily take out for a quick reheat for dinner. These are great as a stand alone dinner or served with your favorite pasta & sauce. And, of course, I love that its a quick, healthy dinner I could pre-make for the boys.

Baked meatballs made with lean chicken or turkey will never taste quite as good as the fried meat-trio (veal, pork, beef) my mom makes, but it's a decent substitute when we are trying to eat healthy.

INGREDIENTS:
- 1lb ground lead chicken (or turkey)
- 1 egg
- 1/3c plain bread crumbs
- 2tbsp grated Parmesan cheese
- 2tbsp fresh parsley, finely chopped
- 1tsp basil
- 1tsp garlic powder


HOW-TO:

Preheat oven to 350* and grease a 9x13 baking dish with cooking spray.

Mix all ingredients in a large bowl. Roll out meatballs and place them in the greased baking dish. You should get 16 meatballs.

Bake the meatballs for 30 minutes or until golden brown on the bottom and cooked through. Serve 4 meatballs as a stand alone main dish or 2 meatballs as a side to your favorite pasta meal.

TIPS:
- I added some spaghetti sauce to Jake's per his request.
- These are a great way to introduce your baby into a new food group since they are easy to gum. Nick only has 2 teeth and had no problem at all.
- Add 2 of these to your favorite pasta and sauce dish for a complete meal
- Try making these into a meatball sandwich by putting 2 meatballs on some Italian bread and cover it with some sauce & melted provolone...yum!

Jake gave them his seal of approval.

Nick was definitely pleased with his dabble in a new food group.

Nutritional Info Per Serving (recipe yields 4 servings - 4 meatballs per serving):
- Calories: 185
- Fat: 11g
- Sodium: 240mg
- Protein: 24g
- Carbs: 9g

Guilt-Free Party Bites (Buffalo Bites, Blue Cheese Dip & my Famous Guac)

We had sort of a pre-Super Bowl party since our good pal Luke came over earlier this afternoon since he had other plans for the actual Super Bowl and Jake wanted to see his "Uncle Hoot" (as he calls him). I love trying out new recipes on people other than Justin, especially Luke, because I feel like he really appreciates my cooking (that's why I always send him home with a bunch of goodies).

I saw a recipe for Buffalo chicken bites a few weeks ago floating around Facebook so I had saved it and made a few alterations to make it my own. I added a Greek yogurt, blue cheese dip I've made in the past for dipping the bites along with some veggies. And of course I had to make my world famous blue cheese guacamole, which is always a huge hit with Justin & Luke...and anybody else who has tried it.

I realize there is quite a bit of blue cheese incorporated into this spread! If you aren't a fan of blue cheese, you could definitely leave it out of any of these recipes.

We all enjoyed our little pre-Super Bowl party bites & they didn't weigh us down, leaving us room to have an extra beer or 2 during the game this evening. Go Broncos!

Buffalo Chicken Balls

INGREDIENTS:
- 1lb Lean Ground Chicken
- 1 large egg
- 1/3c plain bread crumbs
- 1 stalk celery, finely chopped
- 1/2 tsp garlic powder
- 1/4c reduced fat blue cheese crumbles (I always get the Giant Eagle brand)
- 2tbsp green onion, chopped
- 1/2c Franks Red Hot Buffalo Sauce

HOW-TO:
Preheat your oven to 350*. Combine all of the ingredients in a large bowl. Roll out into medium sized balls and place on a cookie sheet. You should get about 28 bites. Bake the bites for 30 minutes.

TIPS:
- I think this recipe would be great with any of your favorite wing flavors. I think I will try a spicy garlic or hot BBQ variation next time I make these.
- This is really high in sodium because of the sauce I chose. If you want to cut the sodium, look for an alternative sauce. If you find one you like with less sodium, please let me know!

Nutritional Info Per Serving (recipe yields 4 servings - 7 bites per serving):
- Calories: 208
- Fat: 12g
- Sodium: 1,072mg
- Protein: 25g
- Carbs: 8g

Greek Yogurt Blue Cheese Dip

INGREDIENTS:
- 8oz plain Greek Yogurt (I use the Oikos brand)
- One (1) 4oz package of reduced fat Blue Cheese crumbles
- 1tbsp light mayo (I use Hellmans)
- 1tbsp apple cider vinegar
- 1/2tsp garlic powder
- 1/2tsp dill weed

HOW-TO:
Combine all of the ingredients in a large bowl & serve alongside the Buffalo chicken bites and your favorite veggies.

TIPS:
- This is a great dip to make to bring as a snack with your favorite veggies for lunch throughout the week.

Nutritional Info Per Serving (recipe yields 8 servings - 2tbsp per serving):
- Calories: 60
- Fat: 3g
- Sodium: 155mg
- Protein: 7g
- Carbs: 1g

My World Famous Guacamole

INGREDIENTS:
- 3 avocados
- 1 medium onion, seeded and chopped
- 3 medium jalapenos, seeded and chopped
- 5 cloves of garlic, peeled
- 3 handfuls of fresh cilantro
- the juice of 2 fresh limes
- 4oz reduced fat blue cheese crumbles

HOW-TO:
I don't have a guacamole kit so I just put the avocados in a bowl and mash them with a potato masher. Next, put the onions, jalapenos, garlic, and cilantro in a food processor and grind them up until all of the ingredients are finely minced together. Add these ingredients to the avocado. Add lime juice & blue cheese crumbles and mix all of the ingredients together. Serve immediately with your favorite chips!

TIPS:
- Serve immediately since guacamole will turn brown after sitting for a while
- If you don't like spicy, cut out some of the jalapenos to tone it down
- When choosing your avocados, make sure they are ripe. They will be somewhat soft, but not too soft.
- Choose a baked or healthy variation of tortilla chips. I got the Simply Balanced organic blue corn tortilla chips with flax seed from Target.

Nutritional Info Per Serving (recipe yields 8-10 servings - 2tbsp per serving):
- Calories: 140
- Fat: 11g
- Sodium: 116mg
- Protein: 5g
- Carbs: 7g