Healthy Recipes: Oven Roasted Brussels Sprouts with Canadian Bacon

  

These oven roasted Brussels sprouts make for a great side dish or even a main dish, if the mood strikes you! This dish is so tasty, it will even win over the most skeptic Brussels sprouts hater!


























Ingredients:
2 (10 oz) containers brussels sprouts, cleaned and halved
1/2 cup (roughly) shaved pecorino romano cheese
5 slices canadian bacon, diced
olive oil
salt, pepper, garlic powder, and onion powder to taste

Directions:
1. Preheat oven to 375F.

2. Prepare the brussels sprouts and cut in half.

3. Coat the sprouts generously with seasoning and olive oil. I like to mix with my hands, to ensure that everything is coated.

4. On a prepared baking sheet, spread out the brussels sprouts.

5. Place brussels sprouts in the oven and allow to cook for about 25 - 30 min. I'd keep an eye on them and check every so often to ensure they don't burn.

6. Whilst your sprouts are roasting, prepare the pecorino romano and canadian bacon.

7. Right before you are going to take the brussels sprouts out of the oven, brown the canadian bacon. This will add a bit more flavor.

8. Once your sprouts are done, take them out of the oven and empty them into a bowl. Then mix in the Canadian bacon, and finish with the cheese. Voila! Enjoy!

Per serving: 170 calories / 14 g carbs / 8 g fat / 11 g protein / 1.056 g sodium / 4 g sugar

Serves 4

Note: Depending on how much salt is added, calories and sodium content may increase slightly.

Disclaimer: The nutritional information provided was generated using the "My Fitness Pal" app and may not be 100% accurate.

(recipe taken from: http://diaryofastudentgourmet.blogspot.com)

Healthy Recipes: Apple Quinoa Porridge

Sick of your usual breakfast? Like apple pie? Want to try something different? Why not give this recipe a try? It's easy to make, smells heavenly, and absolutely delicious!

























Ingredients:
1 cup uncooked quinoa
cooking spray
2 tbsp smart balance
2 medium apples, peeled and chopped
2 cups water
ground cinnamon (to taste)
3 tbsp brown sugar
1/4 cup 2% milk

Directions:
1. Soak quinoa in a bowl of water for 5 minutes. Rinse and drain the quinoa.

2. Coat a large skillet with cooking spray. Heat up skillet under medium heat. When the skillet is warm, melt 1 tbsp butter until it bubbles. Saute the apples in the butter until soft and slightly browned. Set aside in a separate bowl.

3. Add quinoa and water into a saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked, remove from heat and fluff with a fork.

4. Add remaining 1 tbsp butter, cinnamon, sugar, and milk. Stir to combine and fold in apples.

Per serving: 189 calories / 33 g carbs / 5 g fat / 4 g protein / 0.045 g sodium / 12 g sugar

Serves 6 (yields about 2/3 cup per serving. )

Note: Depending on how much salt is added, calories and sodium content may increase slightly.

Disclaimer: The nutritional information provided was generated using the "My Fitness Pal" app and may not be 100% accurate.

(recipe taken from: http://diaryofastudentgourmet.blogspot.com)

Healthy Recipes: Stuffed Peppers

Stuffed peppers are a great way to get creative and healthy! This recipe incorporates protein, carbs, vegetables, and some dairy. This dish is great for a single person or a crowd. It's easy to make, flavorful, and also fun to eat! If you want to try something different, you should give these stuffed peppers a try!

Ingredients:
4 peppers (your choice as to color. I really like red peppers, so I did red), tops removed and inside cleaned out
1 extra pepper, chopped (this is optional. I just really like peppers, so I wanted to add some more)
1/2 lb ground beef
1 onion
3 large cloves of garlic, minced
1 cup brown rice
4 tbsp parmesan cheese
1 tbsp olive oil
salt/pepper, to taste
other dry spices of your choice

Directions:
1. Cook your rice. Follow the instructions of the bag/box. You can cook this ahead of time if you'd like. It's up to you.

2. Prepare the peppers. Cut off the tops. If you want to make sure they can stand on their own, trimming the bottom, so that they're flat isn't such a bad idea. It would be a waste to simply throw away the stops, so if there are still any viable parts left, chop those up. This is why I suggest another pepper, in case you feel that you want more.

3. Chop the onion. In a pan, heat some olive oil. Put the garlic in the pan first. After a minute or so, add the peppers and onions. To the pan. Let them cook for about 5 minutes, until soft, but not brown. Remove the peppers and onions from the pan.

4. Preheat the oven to 375F and line a baking pan with aluminum foil. I would try to put the peppers in a container that will hold them snug. Make sure to spray with cooking spray.

5. Add more olive oil to the pan and this time add the ground beef. You just want to brown the meat. About 3-5 minutes. Return the peppers/onions to the pan. Add the rice. Mix well and let cook. After a few minutes, add a tablespoon or two of parmesan cheese. Mix well.

6. Spoon the filling into the peppers. Don't be afraid to pack it in there! As the peppers cook, the inner contents may shrink a bit.

7. Let the peppers cook in the oven for about 30 minutes. Take the peppers out and add a bit more parmesan cheese to the top. You can also use any other cheese of your choice. Return the peppers to the oven for an additional 10 - 15 minutes, or until the cheese is nice and golden.

8. Serve peppers hot.

Per serving: 285 calories / 16 g carbs / 16 g fat / 19 g protein / 0.19 g sodium / 2 g sugar

Serves 4

Note: Depending on how much salt is added, calories and sodium content may increase slightly.

Disclaimer: The nutritional information provided was generated using the "My Fitness Pal" app and may not be 100% accurate.

(recipe taken from: http://diaryofastudentgourmet.blogspot.com)

Healthy Recipes: Oven Roasted Asian Chicken Wings

This recipe is great for a weeknight dinner or even for a weekday dinner! The chicken was so succulent and bursting with flavors. The marinade takes no more than 10 minutes to make. You can let the chicken wings sit for 30 minutes or you can make this the night before so that you are ready to go the next day. If you add marinade, soaking time, and cooking time --- this takes a little over one hour. That's it!

Ingredients:
2 containers chicken wings (about 24 wings)
1/2 garlic, crushed
1 cup soy sauce
3/4 cup sake
3 tbsp mirin

Directions:
1. Pre-heat the oven to 400F with convection. (If you are making these later, you can pre-heat when you make them later. You can also make these chicken wings on the grill).

2. Mix the soy sauce, mirin, sake, and garlic together in a bowl.

3. Add your chicken wings to your marinade and allow to soak for at least 30 minutes.

4. Prepare your baking set up. My dad likes to wrap a baking dish in aluminum foil and then top the dish with a wire baking rack, which is sprayed with PAM.

5. Lay your chicken wings on the rack. Allow chicken wings to bake for about 30 minutes and be sure to watch your chicken so they don't burn!!!

Per serving: 341 calories / 17 g carbs / 17 g fat / 21 g protein / 5.463 g sodium / 8 g sugar

Serves 4

Note: Depending on how much salt is added, calories and sodium content may increase slightly.

Disclaimer: The nutritional information provided was generated using the "My Fitness Pal" app and may not be 100% accurate.

(recipe taken from: http://diaryofastudentgourmet.blogspot.com)

Healthy Recipe: Eggplant Gâteaux with Cherry Tomatoes, Basil, and Parmesan (Serves 6)

Love lasagna, but trying to avoid pasta? This recipe uses thinly sliced eggplant in lieu of pasta. It is great for crowds and can be made to serve immediately or prepped in advance to cook and serve later!

Ingredients:
2 medium eggplants, thinly sliced
olive oil, to drizzle
1/2 stick unsalted butter, cut int small pieces
1.5 lb cherry tomatoes, halved
1 garlic clove, minced
1/2 cup basil leaves, torn
sea salt and pepper, to taste
5 oz Parmesan cheese

Directions:
1) Heat the oven to 400F.

2) Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for 5 to 8 minutes until softened and lightly browned.

3) Line a baking dish with waxed paper or spray with PAM/cooking spray.

4) Melt the butter in a large saute pan and cook the cherry tomatoes with the garlic until soft and pulpy. Tear in the basil leaves and season with salt and pepper.

5) Layer a third of the eggplant slices over the base of the prepared pan, top with half the tomato mixture, then sprinkle over some parmesan. Add another layer of eggplant, then the remaining tomato mixture. Cover with a final layer of eggplant and then sprinkle generously with parmesan.

6) Bake the gâteaux for 10 minutes until the topping is golden and bubbling. Let stand for 5 minutes, then turn out onto a warm plate.

7) Cut into wedges and serve immediately.

Per serving: 245 calories / 14 g carbs / 17 g fat / 12 g protein / 0.37 g sodium / 7 g sugar

Serves 6

Note: Depending on how much salt is added, calories and sodium content may increase slightly.

(recipe taken and modified from Gordon Ramsay Makes It Easy) 

Disclaimer: The nutritional information provided was generated using the "My Fitness Pal" app and may not be 100% accurate.