This was the first full week of including nutritional data, as well as Weight Watcher’s points, with my recipes. I hope that many of you are finding that information useful! I made everything from Southwestern Roast Chicken, Lemon Pepper Steamed Broccoli and Whole Wheat Gingerbread Pancakes to Healthy Chicken Enchiladas and Pork & Mushroom Fettuccine.
You’ll notice a new tab at the top, labeled Recipe Box. In that dropdown menu, you can add recipes from the site to your weekly Menu Planner and Shopping List if you have a ZipList recipe box. Hopefully this will make it easier for you to access your personal recipe box. As a reminder, you just need to click on the Save Recipe button on each written recipe (at the bottom of each post) to save that recipe to your box. ZipList is a fantastic service that allows you to save recipes from many blogs and sites around the internet.
The first two recipes shown were written for allParenting. Just click on the links beneath the photos to find the recipe.
Pork, Mushrooms & Fettuccine in a Garlic Wine Sauce
Okay, so I wouldn’t exactly call this a “light” recipe, but I can safely say that it is a healthier option than a plateful of Fettuccine Alfredo. The sauce couldn’t be easier. Simply simmer olive oil and white wine, and spice things up with a pinch of red chile flakes. This is easy enough to pull together on a weeknight, particularly if you pre-slice the mushrooms and pork, and impressive enough to serve to guests on the weekend.
Chicken Enchiladas with Black Beans, Corn & Red Pepper
My family always appreciates a panful of enchiladas, but I cringe to think how much saturated fat and sodium we are consuming when we dive into a classic recipe. So, it was my goal to lighten things up without losing the distinctive flavor. I packed these enchiladas with lean chicken, protein-filled black beans and the fresh flavors of red bell peppers and corn. Instead of layering on cheddar or Monterey jack cheeses, I replaced these with a lesser amount of queso fresco.
It was hard to make enough enchiladas because we kept eating the filling before it even made it to the tortillas!
Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro
Believe me, I would never argue with anyone who claimed devotion to a simply roasted chicken with salt, pepper and olive oil. But why not have a little fun once in a while, and change up the flavor profile with a simple rub? The leftovers would be great in enchiladas (like the recipe above), taco or burritos, or on top of a salad.
Whole Wheat Oat Gingerbread Pumpkin Pancakes
I would have to agree with my kids’ “best ever pancakes” claim. Not only are they light and fluffy, but they are filled with pumpkin (who can resist?!) and the flavors of gingerbread (think molasses, ginger, nutmeg and cinnamon). The extra batter can be stored in the fridge and used for an easy, healthy weekday breakfast.
Lemon Pepper Steamed Broccoli
When I mentioned in this post that I ate 5 cups of this broccoli, I wasn’t kidding. It was that good. In fact, I don’t know that I ever want to eat steamed broccoli any other way.
Stay tuned for more healthy, tasty recipes next week!