Let's Get Skinny!

Hey Girls,
Since we all would like to get in shape especially to look good in our dresses, I was thinking we should help each other out. We are always posting about wanting to eat healthier but I was thinking it would be a good idea if we each posted a favorite healthy recipe. I think we should also try and post recipes of things that don't have too many ingredients since we are also trying to save money in this economy. I'll go first (I'm going to cheat though and give you a recipe out of a women's health mag because I'm only just learning to cook!).

Here it is:
Sizzling Fajitas

Prep Time: 10
Cook Time: 15

2 tsp olive oil
1/2 red or white onion, sliced
1 pepper (any color), sliced
2 cloves garlic, minced
2 whole chicken strips, grilled and cut into strips
1/2 cup salsa
1/4 cup non fat sour cream
4 whole wheat tortillas (7-8 inch diameter)
1 cup shredded low fat mozzarella cheese

A. Heat olive oil in medium skillet. Add garlic, onion, and pepper and saute briefly. Add meat and reduce heat to medium. Saute about 10 minutes.
B. Stir in salsa to taste and saute low for 5 more minutes.
C. Spread 1 tablespoon sour cream on each tortilla. Divide meat and veggies evenly and put on tortillas. Sprinkle with cheese. Wrap and serve.

Calories: 220
Fat: 7g (3. 5 Sat)
Fiber: 3g
Protein: 15g
Carbs: 27g
Sodium: 504 mg

Sorry its a super easy recipe but that is the best I can do so far!!!

This is not a main dish, but it's great as a side dish. I'm not sure how you would do it for only 2 people. I guess you would just have some leftovers. It seems like a lot of ingredients, but you can take out or substitute what you dont want. Def. keep the yam. It gives it such a nice flavor!

Vegetable Casserole
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs

Directions
Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.

Broccoli Leek Soup


Ingredients:
¼ cup olive oil
2 leeks cleaned and chopped
8 cups chicken broth (3 cans)
6 cups chopped broccoli (3 stalks)
Salt and pepper to taste

Preparation:
Heat olive oil in large stock pot. Add leeks and sauté for 5 minutes, until they are brown. Add chicken broth and bring to a boil. Add broccoli and bring to a boil, reduce heat and simmer for 15 minutes, until broccoli is soft. Transfer to blender or food processor and blend until smooth. You can also use the hand blender.

Tuna Salad
(I know but trust me...if you like tuna you will love this)

Ingredients: Servings 3-4
Half of iceberg lettuce
Half onion (prefer red but you can use white)
One tomatoe
Half green pepper
Cilantro 1/4 cup
Olive oil 1.5 tbl sp
Lemon juice 1 tbl sp
Salt
Pepper

Chop everything up and mix in large bowl.

ENJOY!