Man Style Eating

If you’re living in the USA then odds are you are either watching Sunday Football at your house, going to someone else’s house, or going to bar……regardless where ever you go there’s going to be FOOD.

And when I say food…..I mean MAN SIZED FOOD!

But this doesn’t have to be you….or your significant other for that matter ;). You can still enjoy a football party and eat and drink…but in a healthy way!

I’m a Texas girl so Football has been a part of my life since I was a wee little one. I’m no stranger to huge Sunday gatherings with tables lined with red and white tablecloths and topped with trays and trays and trays and trays of food. Obviuosly I can’t eat that way now so I’ve gathered some of my fave Football approved recipes! So grab a pen and paper and turn today’s Bad Buffett into a Healthy Spread Fit For A King (and Queen 😉 )!

Tera’s Pita Pie (Healthy version of a Texas fave-Frito Pie!)

-1 bag Morning Star Farms Beef Crumbles

-1 can Hunts Sugar Free Tomato Sauce (16 oz size)

-1 small can Hunt’s Tomato Paste (only using 1/2 the can)

-1 large Onion chopped

-1 Simply Organics Vegetarian Chili Seasoning Pack (any pack will do they really aren’t that bad for you)

-6 small Pita’s cut into fourths

-Olive Oil

-Sea Salt

Start by cooking the beef crumbles according to package/until heated through in large skillet. Once beef is warmed add in can of tomato sauce, 1/2 can tomato paste, onions, and chili seasoning pack. Stir all together, mixing well. Once all combined allow to simmer on medium until sauce is thickened. Turn heat to low and start on pita chips.

Pita Chips- Heat enough olive oil to “fry” the pita pieces. Once oil is warm place pita pieces in cooking for a couple of minutes on each side allowing the entire pita to become golden and crispy. Place on cooling plate and sprinkle with Sea Salt while hot and cooling.

In serving bowl add a scoop of chili, a couple of pita chips, and a sprinkle of 2% skim cheese for extra goodness! Guaranteed 1/2 the fat/cals/carbs of original Frito Pie and the hubby says it’s even BETTER!!! (And we ate a lot of Frito Pie back in the day LOL)

Here’s my pretty bowl!

pitapie

Cheesy Chili Mac: (yet another recipe to feed the masses)

-1 box Wheat Pasta (I used rotini)

-2 bags Morning Star Farms Beef Crumbles

-1 block Rice Cheese Cheddar flavor cubed (the melting block, not slices)

-1 onion diced

-1 15oz can tomatoes

-1 8 oz can tomato sauce

-1 can tomato paste (small can)

-1 package Chili seasoning (any brand will do)

Start by cooking pasta according to box directions, drain and set aside. Saute onions until tender and add frozen beef crumbles. Allow onions and beef to cook until beef is warmed through out. Next, add all tomato ingredients and chili seasoning package, stir everything together and allow mixture to thicken. Combine meat and pasta stirring together, place entire mixture in large casserole dish. Place cheese cubes through out mixture, cover with foil and allow to bake in pre-heated 350 oven for about 20 minutes or until cheese is completely melted. YUM!

chillimac

Spicy Turkey and Black Bean Stuffed Peppers

 

-1 lb white ground turkey

-1 taco seasoning packet

-3 cleaned bell peppers

Don’t toss the tops!!! Chop them up and add them into the turkey mix!

-1 15.5 oz can black beans rinsed and drained

-fat free, reduced fat, or shredded rice cheese for topping

-1 tablespoon minced garlic

In large skillet coated with cooking spray saute your garlic and chopped pepper tops. Once soft add in turkey and cook until done. Pour in black beans and mix well, stir in seasoning mix according to the instructions. Allow mix to thicken. Meanwhile in large pot bring water to boil and allow peppers to blanch. Once peppers are soft and turkey mix is thick, spoon turkey into peppers and top with cheese. Place in pre heated 350 oven and bake until cheese is melted, serve warm!

Girl Gone Healthy Chinese Chicken Fingers w/ Jasmine Teriyaki Veggie Rice

Goodies:

-3 cups whole wheat bread crumbs ( I make homemade ones using Arnold’s Bakery Light Bread)

-1 large package chicken cutlets

-3 eggs beaten (Egg Beaters work well too)

-2 Tablespoons Five Spice seasoning

-1 bottle Teriyaki Marinade/Dipping Sauce ( I used Annie’s Naturals California Teriyaki Marinade)

-1 package Jasmine Rice

-1 package frozen Asian Blend veggies (no sauce, make sure they are plain)

-1 bag Bean Sprouts

-EVOO

Method:

Begin by coating cutlets in egg wash and rolling through bread crumbs. Place breaded cutlets in large casserole dish coated with EVOO, sprinkle Five Spice seasoning over cutlets. Allow cutlets to bake in pre-heated 375 oven for 35 to 40  minutes or until cutlets are cooked through and breading is golden.

While chicken is baking away, prepare rice according to package, prepare veggies according to package and set aside. (I used microwave for both) In a large skillet coated with EVOO, sautee bean sprouts until soft and browned, add in rice and veggies folding everything together. Once rice, sprouts, and veggies are mixed well pour Teriyaki sauce into skillet and continue to mix. Allow to simmer a bit, the sauce will caramelize and become sweet.

To Plate:

Dish rice veggie mixture on to plate and top with chicken strips! SOOOO GOOD!

breadedchicken

Look how gorgeous the chicken is!

teriyakirice

Girl Gone Healthy Pumpkin Muffins:

Goodies:
1 1/2 c. STEVIA
1 c. coconut oil or 1 c. I Can’t Believe It’s Not Butter Baking Sticks-softened
3/4 c Egg Beaters Just Whites
15 oz can organic pumpkin pie mix
1 1/2 c. wheat flour
1 1/2 tsp. soda
1 1/2 tsp. all spice
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Method:
Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes. Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.
pumpkinmuffin

King Ranch Chicken by Debi Bottoms, modified by GGH:

– 1 Rotisserie Chicken

-2 cups chopped Red Onion

-1 package Wheat Tortillas

-2 cups 2% Skim Mexican Grated Cheese

-1 can Organic Cream of Mushroom, Whole Foods

-1 can Organic Cream of Chicken, Whole Foods

-1 can Chopped Green Chiles

Begin by shredding chicken and removing ALL skin. Use everything white and dark meat. Next remove ALL tortillas from package and slice into strips, set aside. In large bowl, combine shredded chicken, both cans of soup, and can of chiles MIX WELL. You want the chicken coated nicely. In large casserole dish that has been coated with cooking spray, begin layering tortilla strips until bottom of dish is covered. Pour some of the chicken mixture out onto strips and spread, like your icing a cake. Once tortillas are covered with mixture, sprinkle some of the onion on top, and then do the same with cheese. Place more tortilla strips on top and continue layering until all chicken mixture is gone. The very top layer should be tortilla strips with remaining cheese if you have it.

Bake in pre-heated 350 oven for one hour covered with foil.

And for those of you who will need some yummy soups for a chilly Football Season…..here ya go!

Minestrone by Kelly Simmons

3 cups water1 1/2 lb stew meat

 4 carrots, diced

 14 1/2 oz can tomatoes

 2 tsp salt

10 oz pkg frozen mixed vegetables

 1 Tbsp dried basil

 1/2 cup vermicelli

 1 tsp oregano

Instructions: Combine all ingredients in a slow cooker. Cover and cook on LOW for 10-12 hrs or HIGH for 4-5 hrs.  

Pirate Stew by Kelly Simmons

3/4 cup sliced onion

1 lb ground turkey

1/4 cup uncooked long grain rice

3 cups diced raw potatoes

1 cup dried celery

2 cups can kidney beans, drained

2 pinches salt

1 tsp pepper

1 tsp chili powder

1 tsp Worcestershire sauce

 1 cup tomato sauce

 1/2 cup water

 Instructions: Brown onion and turkey in skillet, drain. Layer in Crockpot in order given. Cover and cook on LOW 6 hrs

 Caldo de Pollo (Mexican Chicken Stew) by Mabelle K –SERVES 5 (Best if served over steamed white rice!) 

  • 1 large onion, chopped
  • 2 carrots, chopped 1/2-inch thick
  • 3 medium potatoes, chopped bite size
  • 1 1/2 cups chopped celery, chopped 1/4 inch thick
  • 1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or “hot tomato sauce”, the yellow can not the green!)
  • 6-8 pieces boneless chicken breasts and/or thighs (I like to throw in one thigh with bone-in for flavor!)
  • 2 tablespoons olive oil
  • 6 cups water
  • 1 teaspoon salt
  • salt and pepper
  • 1-1 1/2 bunch cilantro chopped (optional if you don’t like cilantro)
  • lemon or lime wedge (to garnish)
  1. in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
  2. remove and transfer to a plate/bowl (you will add it back).
  3. sauté onions with the rest of the olive oil in that same pot till translucent.
  4. add all the veggies.
  5. add chicken, water, El Pato sauce, and 1 tsp salt.
  6. Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
  7. lower heat to medium-low and let cook for 35 more minutes–the chicken will be falling off the bone. YUMM!!
  8. taste and add more salt and then pepper as needed.
  9. then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
  10. ladle in a bowl alone or over steamed white rice and garnish with lemon or lime wedges so your guests can squeeze it in.

 

French Onion Soup by Holly

1/4 cup butter (Olivio)

 3 onions, thinly sliced

 1 teaspoon white sugar (Truvia)

  1 tablespoon all-purpose flour (rice flour or tapioca flour)

  2 1/2 cups water

  2 (10.5 ounce) cans condensed beef broth

  1 Bay leaf

  4 sprigs of fresh thyme tied w/ kitchen string

  Ground black pepper to taste

  1 French baguette

  8 ounces sliced Swiss cheese

  Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine, herbs, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.

 And lastly I wanted to show you our Patriots spread!!!!

Fresh veggies with low fat Ranch dip, home made pita chips with hummus and rice cheese cubes, Arnold sandwich thins and avocado slices for Trader Joe’s Chile Lime Chicken burgers, no fudge pudge brownies made with applesauce, and GGH Supercharge Me Oatmeal cookies!!! Plus Blue Corn flax seed chips, rum and Diet Coke (If I hafta serve cocktails I try to serve that as it’s the best low cal/low sugar option) and I do put out regular soda, though no one drinks it because they know they’ll be lectured ;). We also had a cooler full of MGD 64 beers!!! And no one went hungry!!

Have a great Sunday with your family and friends! Weigh in TOMORROW for my Fabulous Fall Challengers!

****If you want to sign up for the Fabulous Fall Weight Loss Challenge, fill out the form to the right!****

Don’t forget to visit: http://www.firstgiving.com/zacharynorberg even $5 will help!!!! Thank You!!

Healthy Wishes, T

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