Hilary's Eat Well "World's Best" Veggie Burger

I'm on day 3 of 30 of the 30-Day Bikini Body Meal Plan and on today's menu was a ham and egg microwave breakfast (effin' terrible!) that tasted like rubber and also a veggie burger that was a success!

Sunday morning I planned ahead by mapping out of my meals for the week and made my grocery list before going to Whole Foods. A veggie burger... hmmm... I have never made/bought a veggie burger and had no idea what to expect. I took to the Internet to find some direction and came across a blog, Yum Veggie Burger, and scrolled through until I saw a post about a veggie burger made from a frozen patty. This sounded like an easier approach then making my own veggie patty or not being in control of the calorie count by ordering one out.

I followed the inspiration from the blog and pan fried the patty then dressed it up with sauteed garlic spinach, roasted red pepper, and a black pepper mayo.

This is a filling burger without giving you an overstuffed feeling. The patty fries up nicely getting a crispy coating and it is absolutely tasty. As far as the "world's best" veggie burger... well it's the best I've ever had. Ha!

Spicy Chicken and Pasta

Every Sunday is my weigh in day. Depending on the number returned on the scale determines if I need to step up my diet and exercise or ride out the current plan another week. This past Sunday's weigh in reflected a gain so I spent some time browsing Pinterest for some thinspiration.

Women's Health Magazine published a, 30-Day Bikini Body Meal Plan, and given that Summer is right around the corner and Texas has hit temps close to the 90s I figured this would provide some good direction. I started Day 1 of 30 today... after four failed attempts. Day 1 was a success... 29 left to go.

(Photo from Women's Health Magazine... WTF?! The recipe doesn't mention cheese.)

Tonight's dinner was the Spicy Chicken and Pasta. Very easy to make, super tasty, and filling which is perfect for a weeknight. The name is somewhat deceptive as this is not spicy but has a subtle hint of heat.

Spicy Chicken and Pasta

Adapted from: Women's Health Magazine

Makes 2 Servings

Stars of the Show:

• 4 1/2 oz angel hair pasta
• 1 tbsp olive oil
• 1 tbsp onion powder
• 1/2 lb ground chicken - Made my own in the food processor.
• 2 tsp chili powder
• 1 cup spaghetti sauce

And Action:

Heat olive oil in a skillet over medium high heat. Add the ground chicken and season with onion powder and chili powder. Saute until cooked through. While browning the chicken cook the pasta according to the package directions, drain. Add the spaghetti sauce to the chicken until heated through and then toss with the pasta. 

Nutritional Facts per serving

CALORIES

464.3 CAL

FAT

10.3 G

SATURATED FAT

1.3 G

CHOLESTEROL

66.7 MG

SODIUM

375.7 MG

CARBOHYDRATES

56.7 G

TOTAL SUGARS

8.8 G

DIETARY FIBER

2.6 G

PROTEIN

35.4 G

Tropical Green Smoothie

Even though it's Spring and rain showers are in the forecast today it's okay to start fantasizing about summer and a dream vacation to Anguilla. Sigh. A girl can dream. This is my first time using spinach in a smoothie and I'm surprised that I couldn't even taste it since the fruit masks the flavor.

Spinach is bursting with antioxidants and disease-fighting phytonutrients. The pineapple and mango reduce inflammation, lower cholesterol, boost your immune system, improve digestion, and protect your eyesight. These ingredients also add fiber which help keep you full.

This is such a healthy breakfast option and a perfect way to sneak a serving of veggies in first thing in the morning or after my workout like I did this morning... like being on a classy Spring Break. This smoothie is thick, cold, and a refreshing balanced meal.

Little Man entertained a sip but quickly stated his distaste for it. Oh well... more for me!

The best thing about smoothie recipes are how versatile they are and you can make numerous servings and freeze until ready to enjoy. You can substitute or omit any ingredients to suit your taste.

Tropical Green Smoothie

Adapted From: Averie Cooks

Makes 1 Serving

Stars of the Show:

• 1 cup frozen spinach
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen mango chunks
• 1 ripe banana, frozen is ideal
• 1 cup milk - I used 2%. 
• 1 tsp pure cane sugar
• 1 small container Fage nonfat yogurt
• 1 scoop protein powder - I used Tera's Whey Goat Whey Protein. 

And Action:

Place all ingredients in a blender and blend until smooth. Serve immediately and freeze extra portions in a freezer safe container for up to 1 month (thaw before serving). 

Pasta Al Pomodoro

I tend to stay away from ordering pasta at restaurants. These so called chain-Italian restaurants can't get pasta right. It's such a disappointment especially when it's my cheat day of my "diet". Sigh.

Pasta al Pomodoro couldn't be easier to make. The key ingredient in this dish is tomatoes hence it's name, translating to "pasta with tomato". It's best to save making this one until the end of summer when tomatoes are at their best, however, for busy mama on a Spring/work/soccer practice night, a giant can of peeled tomatoes works just fine.

It's important to cook the pasta al dente (about a minute or two less than what is stated on the package) since the noodles will continue to cook once you toss the sauce with them.

Serve with garlic bread, (recipe to follow). Yummy!

Pasta al Pomodoro

Adapted from: Epicurious: Dinner Rush Summer/Fall 2013

Makes 4 Servings

Stars of the Show:

• 1/4 cup extra-virgin olive oil
• 1 tbsp onion powder
• 4 garlic cloves, minced
• pinch of red pepper flakes
• 1 (28 oz) can peeled tomatoes
• kosher salt
• 12 oz bucatini or spaghetti
• 1/4 cup parmesan or pecorino

And Action:

Puree olive oil, onion powder, garlic, red pepper flakes, peeled tomatoes, and salt in food processor. Pour into a sauce pot and heat over medium until sauce thickens, about 20 minutes.

Meanwhile, bring water to a boil in a large pot. Season with salt, add pasta, and cook stirring occasionally until 2 minutes before tender.

Drain pasta.

Combine pasta and sauce. Remove from heat and add the cheese. Enjoy!

Garlic Bread

Epicurious: Dinner Rush Summer/Fall 2013

Makes 4 to 6 Servings

Stars of the Show:

• 2 garlic cloves, finely chopped
• kosher salt
• 1/2 stick of butter, softened
• 1 tbsp extra virgin olive oil
• 2 tbsp finely chopped flat leaf parsley
• 1 loaf Italian bread - I used French bread.
• 4 tbsp grated Parmesan

And Action:

Preheat oven to 350 degrees.

Mash garlic to a paste with 1/4 tsp salt.

Stir together butter, oil, and garlic paste in a bowl until well combined, stir in parsley.

Halve loaf horizontally and divide butter mixture between halves and spread it in an even layer. 

Divide cheese between halves and spread in an even layer.

Put halves, cheese side up, on a large baking sheet. Cover bread with a large piece of foil, tenting it slightly on the top and tucking it under the bread.

Bake 15 minutes.

Remove foil and turn oven to broil. Broil bread until golden, about 2 minutes. 

Peanut Butter Banana Oat Smoothie

Peanut Butter Banana Oat Smoothie

Makes 1 Serving

Stars of the Show:

• 1/8 cup nonfat greek yogurt
• 10 oz nonfat milk
• 1 tbsp creamy peanut butter
• 1 frozen banana
• 1/4 cup oatmeal 
• cinnamon, to taste

And Action:

Combine all ingredients in the blender until smooth. Enjoy!

Apple and Kiwi Green Juice with Ginger

Blend of green apples, kiwi and ginger. 

Apple and Kiwi Green Juice with Ginger

Skinny Limits

Makes 2 Servings

Stars of the Show:

• 2 granny smith apples, cored, and sliced
• 2 kiwis, peeled
• small chunk of ginger
• 1 lime or lemon
• 1 celery stalk
• 1/2 cup parsley 

And Action:

Run all ingredients through the juicer and enjoy!

Crock Pot Whole Baked Chicken

Whole chickens used to turn me off. The whole pulling out their insides and plucking any stray feathers thing really grossed me out. My mama handled the cooking in our household growing up and I became spoiled. When I moved out and a craving for baked chicken hit I would grab a rotisserie chicken at the checkout line at the grocery store. But something was missing... the aroma that fills the house while the chicken bakes. It's part of what makes it taste so good.

This blog actually pushed me out of my comfort zone and I made my first baked whole chicken. Pulling the guts out and all. It wasn't until I started shopping at Whole Foods that I discovered whole chickens with the dirty work already done. Granted, there is still the rinsing of the bird and a few stray feathers to pluck but I don't have to stick my hand up in the cavity of the bird.

Santa brought me a 6 qt Crock Pot for Christmas, my first!, and the first recipe I came across was for this Crock Pot Whole Baked Chicken. The stars had aligned. Whole chickens were on sale at Whole Foods, this Crock Pot came into my life, and then I stumble on this recipe. Let me tell you... This recipe is EASY! The meat was falling off the bone. As of now, this is my go to method for cooking a whole chicken. I'm not intimidated anymore and I get what I want... a house filled with the aroma of baked chicken and it tastes so much better homemade. I paired the chicken with broccoli and brown rice. Yummy!!!

Crock Pot Whole Baked Chicken

Stacy Makes Cents

Stars of the Show:

• 1 whole chicken (2-4 lbs)
• 2 tsp sea salt
• 1/2 tsp pepper
• 1 tsp paprika 
• 1 tsp onion powder
• 1/2 tsp garlic powder

And Action:

Wad up two pieces of foil and make them flat on top.

Place in 5 qt crock pot and pour 1/4 inch of water in the bottom. 

Rinse and dry the whole chicken. Make sure to clean the kitchen really well!

In a small bow combine the spices.

Rub onto the chicken.

Place chicken on top of foil balls.

Cook on high for 2 hours.

After 2 hours, switch to low and cook for 5 hours. Temperature should read 160 degrees then it's time to enjoy!