The Anti-Chicken Fingers Movement ~ Quick Skillet Steak w/Onions & Mushrooms

This meal was great.  I've been trying to make new things each week, and my husband absolutely enjoys steak more than any other meat.  The kids love mushrooms, so it was a win-win!

Ingredients:

• 1/2 lb thin cut beef round sandwich steaks
• 1/2 large onion, sliced into rings
• 1/2 tsp olive oil
• 8 oz sliced mushrooms
• 4 seconds cooking spray
• garlic powder to taste
• salt and fresh cracked pepper to taste
• Cooked whole grain rice as side, or desired side dish

Directions:

Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over brown rice.  ~Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement - Chicken Parmesan with Spaghetti Squash

Spaghetti squash. I've read a lot about it recently and have been quite intrigued. A vegetable that can pass as spaghetti?  NO WAY!  I mean, I am 1/2 Italian and I just couldn't buy it.  And I'm that girl who refuses to eat low-fat cheese or any other "diety" thing if it tastes bad (and I think low-fat cheese is terrible and unfair!) or doesn't compare to the real thing.  Then a few weeks ago, I found myself staring straight at a spaghetti squash and decided to give it a try.  I was amazed!  It pacified all my cravings for pasta, it was tasty (I BARELY noticed it wasn't pasta) and I was so proud of myself for having mostly vegetables for lunch.  So, I decided to up my game and added it to our dinner menu with a little Parmesan chicken.  And guess what ladies, the hubs loved it too!

Chicken Parmesan and Spaghetti Squash
Original Recipe from Against All Grain


2 Boneless, skinless chicken breasts (butterflied and pounded to make 4 thin cutlets)
2 eggs
1 cup almond flour
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian herbs (or a mixture of thyme, rosemary, and parsley)
4 tablespoons olive oil
2 cups pasta sauce
1/2 cup grated Fontina cheese
4 slices Provolone cheese
1 small Spaghetti Squash (Cooked and shred into “spaghetti” strands)
2 tablespoons butter
1 tablespoon garlic salt

Directions

1. Beat the eggs in a shallow bowl. In another shallow bowl, mix the flour with the Parmesan cheese and spices.
2. Dip each chicken piece in the eggs, fully coating it, and then toss in the flour mixture until covered.
3. In a pan over medium high heat, heat the olive oil then pan fry each chicken piece until browned on each side (about 2-3 minutes per side).
4. Pour 1 cup of the sauce in the bottom of a baking dish, and place chicken on top in a single layer. Cover the chicken with the remaining sauce, then sprinkle the Fontina and finish with the Provolone.
5. Bake at 350 degrees for 15-20 minutes. Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
6. Toss the cooked Spaghetti Squash with the butter and garlic salt, and serve with the chicken.

Buon Appetito!

The Anti-Chicken Fingers Movement ~ Turkey & Black Bean Enchiladas

I just plain love cooking.  But, I truly enjoy trying new recipes.  There's something about cooking something you've never made and it turning out amazing.  Plus, I love cooking healthy dishes, so when I get a combination of delicious and healthy...I'm stoked! Shannon went hunting for an entire week, so I made a meal plan of all mexican and pasta dishes (he likes both, but, if you've followed my posts, you know he prefers meat and potatoes!).  I have one suggestion.  I choose to use wheat tortillas because they are healthier.  But, in enchiladas, white tortillas usually cook better.  These were good, but don't feel bad about substituting white if your hubby prefers it.  

Ingredients:

• 1 lb extra lean ground turkey
• 15.5 can black beans, drained
• 4.5 oz can chopped green chiles
• 14.5 oz can diced tomatoes
• 2 cloves garlic
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1-2 tsp cumin
• 1/8 tsp chili powder
• salt
• 8 (6-inch) low carb whole wheat flour tortillas 
• 1 cup reduced or non-fat shredded Mexican cheese (I used Fat Free and it was great)
• nonstick cooking spray

For the Enchilada Sauce:

• 2 garlic cloves, minced
• 1 7.76 oz can of green mexican salsa verde 
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

Directions:

In a medium saucepan, spray cooking spray and sauté garlic. Add salsa verde, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. Makes 8 small enchiladas.

Happy Eating Friends! ~Trina

Fall is Here! Pumpkin Doughnut Muffins

I love this time of year.  The air is cool and crisp, and I enjoy getting out my box of fall decor.  With the straw bales and the plastic pumpkins also comes holiday baking!  Which I love!  This recipe was a HIT at my house.  Shannon said, and I quote him exactly, "these are perfect Trina!".  For those of you who know my picky husband who doesn't give compliments unless they well deserved, this is the ultimate compliment.  I know you will enjoy them.  Oh, and my 2-year-old son also ate several in place of a few meals, I'm pretty sure.  He loved them, too.

Ingredients

• For The Batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

• For The Sugar Coating

• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
2. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Enjoy! Trina

The Anti-Chicken Fingers Movement ~Spicy Stuffed Mushrooms

I made these last night for a party, and they are yummo!  I've made them a couple times, and they never fail me!  The kids usually take out the stuffing because it's too spicy, but it's a great appetizer for a party!!  I usually double the recipe for larger groups and have extra filling so be sure and load the mushrooms up!

Ingredients

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened (use reduced fat if desired, but NOT FAT FREE!)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper (Use 1/8 if you don't like too spicy. These are spicy!)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement - Roasted Zucchini, Corn and Tomatoes

• As you know, I've been on a Bethenny Frankel kick lately. Here is yet another fabulously healthy recipe straight from her book...which by the way, if you've ever been on a diet and/or been thinking of going on a diet, her book Naturally, Thin is a must-read that will change the way you think about food and dieting.
• 
  
• Roasted Zucchini, Corn and Tomatoes
•  
• 1 clove garlic, minced
• 1 tablespoon fresh shredded basil
• 2 medium zucchinis
• ½ cup pear tomatoes
• 1 corn on the cob

Preparation

1. Cut zucchini into 1 inch pieces.
2. Cut pear tomatoes in half.
3. Remove corn from one ear.
4. Heat nonstick skillet over medium high heat and coat lightly with olive oil.  Add zucchini and garlic and season with salt and pepper.  Toss so garlic doesn't burn.
5. After slightly golden brown, add corn and tomatoes. Cook until zucchini is tender.
6. Add shredded basil just before serving.

Buon appetito! Leah

The Anti-Chicken Fingers Movement ~ Cauliflower Crust Pizza

I know what you're thinking!  I thought the same thing.  Disgusting.  However, the comments/reviews showed that it was actually quite yummy, and I figured...I'm always up for trying a new pizza recipe, esp one that's lower in carbs and fat than the regular recipe.  A veggie too?  Well heck, you could even call it healthy.  I warned Shannon: this is not pizza.  This is a cauliflower dish.  That way, he wouldn't be mad when it didn't taste like pizza.  Amazingly enough - after his first bite, his response was surprise.  He had three helpings, and asked for me to make it again the next day.  He even said he thought he liked it better than regular pizza crust.  That's what I call a successful meal!

ingredients:

• 1 cup cooked, smashed/riced cauliflower
• 1 cup shredded mozzarella cheese (for crust)
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt
• pizza sauce
• olive oil (optional)
• 1/2 pd lean ground beef (or your choice of meat topping) cooked
• Tomato sliced
• Light mix Italian or Cheddar Cheese

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Steam until soft, then mash with potato masher until pieces are tiny, nearly the size of grain rice.  It doesn't matter if you have a few larger chunks.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings (mine was cooked lean ground beef and a tomato) and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*reminder that toppings need to be precooked since you are only broiling for a few minutes.

Happy Eating Friends!~Trina

The Anti-Chicken Fingers Movement - Caramelized Onion and Goat Cheese Crostini

I'm making this delicious appetizer for our reunion with Zac's family Monday night.  It's pretty easy to make and so very fabulous!  It's easy to eat while chatting with family or chasing after the kiddos! 

Caramelized Onion and Goat Cheese Crostini

2 tablespoons olive or vegetable oil
2 medium sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
24 slices (1/4-inch thick) French bread baguette
Nonstick cooking spray
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

1.In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2.Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
3.Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
4.Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
5.Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

The Anti-Chicken Fingers Movement ~ Pineapple Bacon Burgers

The perfect labor day weekend meal!  Serve with sweet potato fries or pasta or potato salad.  Enjoy! 

Ingredients

• 2 pounds lean ground beef
• 1/2 cup prepared barbecue sauce
• 1 (8 ounce) can sliced pineapple
• 8 slices bacon
• Whole wheat hamburger buns

Directions: 
Prepare grill for indirect cooking. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper. Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks. Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.  

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~ Beef & Bean Taco Casserole

Wow.  This one was a winner, both for dinner, and lunch leftovers.  This will definitely be made again in the Epp household!

• Ingredients
• 1 lb lean ground beef
• 1 can 10 oz black or regular lowfat refried beans
• 1 pkg taco seasoning
• 2 1/2 cups broken tortilla chips (I use whole grain or whole wheat)
• 1/2 medium green bell pepper chopped (I used yellow because it's what I had handy)
• 4 medium green onions, chopped
• 2 medium tomatoes, chopped
• 1 cup shredded cheddar or Monterey Jack cheese

Instructions:

Heat oven to 350.  Cook ground beef, until thoroughly cooked through.  Add refried beans, salsa and taco seasoning.  Reduce heat to medium, heat to boiling, stirring occasionally.

In ungreased 2 qt casserole dish, place 2 cups of the tortilla chips. Top evenly with beef mixture.  Sprinkle with bell pepper, onions and 1 cup of tomato, and the cheese.

Bake uncovered 20-30 minutes or until hot and bubbly.  Top with remaining tomato and tortilla chips.  

I served with diced avocado.  Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Stir Fry in a Tortilla

This was the perfect meal for a Friday night.  Cheap, easy...and quick.  As you know, I'm very into health-friendly foods.  I like to find amazing recipes that are lower in bad fats and high in protein and healthy carbs.  Anytime you can sneak in a ton of veggies into a great meal, it's going to be a winner all the way around.  This will be one I make again, for sure! Enjoy!





Ingredients:

• 1 Tbl olive oil
• 1 red bell pepper sliced
• 1 yellow or orange bell pepper sliced
• 1 box 0 oz mushrooms
• 1/2 cup sliced red onion 
• 1 lb of boneless, skinless chicken breast, cooked and cut up into bite-sized peices
• 1 tsp chili powder
• 1/2 tsp ground cumin
• salt & pepper
• 8 whole wheat tortillas
• 1/4 cup whipped light or fat free cream cheese
• 1/2 cup shredded reduced fat cheddar cheese or cheese of your choice

Instructions:

Warm oil in large, nonstick skillet.  Add the bell peppers, mushrooms, and red onion and cook, stirring frequently for five minutes or until tender. Reduce heat to medium and cover, cooking five minutes longer.

Add chicken, chili powder, cumin, and salt and pepper to taste, tossing to mix well.  Cook and stir until heated through well.

Meanwhile, warm tortillas in oven.  Spread each tortilla with cream cheese, then top with chicken & veggie mixture, then with cheese.  Roll up tortillas, and enjoy. 

We just ate these alone, no sides.  Like I said, easy for a Friday night!  Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement - Salmon with Lemon and Dill

Easy.

Delicious.

You're Welcome!

Salmon with Lemon and Dill

Original Recipe Here

1 pound salmon fillets
1/4 cup butter, melted5 tablespoons lemon juice1 tablespoon dried dill weed
1/4 teaspoon garlic powdersea salt to taste
freshly ground black pepper to taste

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3.Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement ~ Grilled Steak Fajitas with Flank Steak

This is a new recipe I tried with flank steak.  I have discovered, I love flank steak!  It's delicious cooked on the grill, nice and tender.  The key is heating the grill on high, getting it over 400 degrees, then before putting the steak on, reducing the heat to low to cook slowly.  You don't want to overcook fajita meat, so it will be red.  This will be my new go-to for fajita cooking.  Delicious, healthy and light.

Ingredients:


For the Steak

• 2 lbs flank steak, trimmed of fat
• 3 cloves garlic, crushed
• 1 tbsp cumin (or to taste)
• 2 scallions, sliced (optional)
• salt + fresh pepper to taste

 For the Onions and Peppers 

• 3 medium onions, sliced into long strips
• 3 bell peppers (I used multi-colors), sliced into strips
• 1 tbsp olive oil
• salt + fresh pepper to taste

• 12 7" wheat tortillas, or healthy white ones packed with fiber such as La Tortilla Factory Low Carb High Fiber

Don't forget avocados, light sour cream, or anything else you like to serve with fajitas normally!

I season the steak a few hours ahead. Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to sit at room tempurature at least 10 minutes before grilling. 


In a large grill-safe pan combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.


When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.  

Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.


Happy Healthy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement - Bethenny Frankel's Ultra-Healthy Mexican Chili

If you're close with me, you know I've become obsessed with Bethenny Frankel.  It's not because of "The Real Housewives" though. It's because of her book A Place of Yes. So half way through that book, I ordered her book Naturally Thin. So many wonderful recipes included with such fantastic advice about food. I know you'll enjoy this chili recipe (I added a few ingredients and turned it into a slow cooker recipe to suit my day!) p.s. I heard about Bethenny from Trina ;) So we're in this together!!

Bethenny Frankel's Ultra-Healthy Mexican Chili Click Here To Go To Recipe On Her Site

1/2 medium onion, chopped

Nonstick cooking spray

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

2 cloves garlic, minced

1/4 each red and yellow bell pepper (or half a bell pepper of any color), chopped

1 small can of pureed tomatoes or tomato sauce (about 8 ounces)

1/2 cup zucchini, chopped

1/4 pound ground turkey breast

1/4 cup canned red pinto beans, drained and rinsed

few dashes of Worcestershire**

1/2 Tablespoon oregano**

1/2 teaspoon cayenne**

**Ingredients I added to Bethenny's recipe

Cooking Directions

Brown ground turkey in skillet. Add Worcestershire. When brown, add to crock pot. Over medium-high heat, saute the onion in a nonstick skillet coated in cooking spray until soft. Add the chili powder, cumin, oregano, cayenne, salt, and pepper. Stir in the garlic and cook until the garlic is golden but not burned.  Add to crock pot. Stir in the tomato sauce and beans.  Cook on high for 1/2 hour. Then cook on low for 5 hours. Add zucchini and peppers and cook on Low an additional hour or two. The longer you simmer, the better the flavor.

Serve.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement ~ Buffalo Turkey Burgers with Blue Cheese Slaw

I absolutely love anything with Buffalo sauce.  I love spicy and so finding this recipe and Frank's Hot Sauce was a dream come true.  You think I'm kidding, but I'm not!  I now use Frank's on everything from salads on my meat, mixed in with my homemade ranch salad dressing, on all my burgers, and even sandwiches.  It's awesome!  Also, I'm not a huge fan of Blue Cheese dressing, but this homemade version in the slaw was amazing.  The burgers were great because they had veggies mixed in, and (I left hot sauce & slaw off of the kids') because they were so good, the kids couldn't even tell.  Clayton ate a whole burger, including the bun, which is a first in our house. I served them with grilled potato slices.  Yummo!


Ingredients:

• 1 1/2 cups cold or broccoli slaw (recipe calls for broccoli, which I couldn't find)
• 1/4 cup skinny blue cheese dressing  (recipe below)
• 1.25 lbs 93% lean ground turkey
• 2/3 cup grated carrots (grate in food processor) 
• 1/4 cup seasoned whole wheat breadcrumbs (couldn't find whole wheat, used regular)
• 1 clove garlic, grated 
• 1 tbsp red onion, grated
• 1/4 cup Franks Hot Sauce ( A MUST!  I poured more on our burgers as we ate them)
• salt and fresh pepper
• oil spray
• 5 slices reduced fat cheddar
• 5 whole wheat burger buns (I used Martin's 100 calorie Potato Whole Wheat Buns)
• Grilled Potato slices as side (recipe below)

Directions:

In a medium bowl combine slaw and skinny blue cheese dressing. Set aside.

In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each.


Heat a large skillet on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.


Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning);top with cheese and place on a toasted burger buns topped with broccoli slaw.

If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.




Low Fat Creamy Blue Cheese Dressing


Ingredients:

• 1/2 cup crumbled blue cheese
• 6 oz fat free Greek yogurt
• 1 tbsp light mayonnaise
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1/8 teaspoon garlic powder
• salt and freshly ground black pepper

Directions:

In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.


Grilled Potatoes:


Ingredients:

• 2 (13 oz total) medium russet potatoes, washed
• 2 tsp olive oil
• sea salt and fresh cracked pepper
• (If you have a crinkle cutter - I didn't - it makes them look more authentic. If you want one, they are on amazon, but you don't need one)

Directions:

Preheat grill to medium-high heat (indoor grill would work too).
Cut potatoes into 1/4-inch thick slices. Toss the potatoes with olive oil. Add salt, and pepper to your taste.

Reduce heat on the grill to medium and lay the potatoes slices straight onto the grill; close the lid. Cook until the potatoes are golden on one side, about 6 to 10 minutes, making sure they don't burn and adjusting flame accordingly. Turn and cook until tender inside when pierced with a fork, but slightly crisp and golden brown on the outside. Remove from grill, and serve immediately.


Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement - Lemon Oregano Pork Tenderloin with Lemon Jus

I had a wonderful visit with my mom a couple of weeks ago!  We had such a great time and she was so helpful with the kids - it definitely showed me what I was missing by not living close to her.  While she was here, she kept talking about this new recipe she found. By the end of her visit, she decided to just go ahead and make it for us and everyone loved it.

Lemon Oregano Pork Tenderloin with Lemon Jus 

1 t oregano

½ T lemon zest

¼ t freshly ground pepper

1/8 t salt

1 Pork Tenderloin

1 T + 1 teaspoon olive oil


Lemon Jus

½ cup chicken broth

1 T lemon juice

1 T oregano

1/8 t sugar

Salt to taste

Pepper to taste



Preheat oven at 375.  Rub tenderloin with herb mixture and 1 t olive oil. Heat remaining oil in skillet over med-high heat.  Add pork tenderloin and sear until browned, 2 min on each side.  Remove to roasting pan.  Roast for 45 minutes or to 145 degrees on meat thermometer (for medium doneness.)  Take out of oven and let rest.

While pork is resting, combine jus ingredients and bring to a boil over medium high heat.  Boil 8 minutes or until liquid is reduced by half.  Taste and adjust seasoning as needed.  Slice pork, and serve jus over it. 


Buon Appetito!


Leah

The Anti-Chicken Fingers Movements ~ Light Cajun Chicken Pasta

Whenever you hear the word light, you automatically wonder if the dish can be good as it's fatty counterpart.  But, I guarantee you, this dish does.  It was delicious, and had a ton of veggies packed in so also...nutritious!  Try it with shrimp, or both chicken & shrimp to change it up if desired.












Ingredients:

• 8 ounces uncooked linguine (I used whole wheat)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (I used Tony's Seasoning instead)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.


Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 


Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.


Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.


Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Recipe - Mango Pulled Pork Sandwiches

I'm obsessed with pulled pork! I am always on the lookout for restaurants that have the best of the best and now I'm on the hunt for the best pulled pork recipes. This recipe has a touch of spice and mango which practically shouts out SUMMERTIME!  Enjoy this with your family on your backyard picnic table covered in a checkered cloth and fresh lemonade.

Mango Pulled Pork Sandwiches
for the spice rub:
1 1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper

2 lb pork tenderloin
1/4 cup chili sauce
1/2 cup apple cider vinegar
2 teaspoons freshly ground black pepper
2 teaspoons salt
1/2 cup coconut milk
1 1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 jalapeno, minced
2 mangos, cubed
1 onion, chopped
1 shallot, chopped
2 cloves garlic

Directions:
Mix the ingredients for the rub together and coat pork evenly. Sear the pork on all sides in a hot pan. Add all remaining ingredients to slow cooker. Add tenderloin. Cook on low for 8 hours. Shred pork and mix with sauce in slow cooker. Serve on buns.

Buon Appetito!
Leah