Skinny Minny Recipe: Roasted Cabbage with Honey Mustard Dressing

I've said it once and I'll say it again...I love cheap, simple, and healthy meals.  This Roasted Cabbage with Honey Mustard Dressing is no exception.  This is really a delicious side dish! 

|what you will need|

(makes 3-4 serving)
+ one head of cabbage
+ salt, pepper, and garlic powder to taste
+ 2 1/2 tablespoons of honey
+ 5 tablespoons of extra virgin olive oil
+ 3 tablespoons of white wine vinegar
+ 2 tablespoons of dijon mustard

|how to|

{1} Preheat oven to 425 F.  Wash and dry the cabbage.  Then, slice the cabbage in 3/4"-1" slices/wedges.  Lay slices over a nonstick cookie sheet.

{2} Drizzle about 2 tablespoons of Extra Virgin Olive Oil over the cabbage slices.  Then season with salt, pepper, and garlic powder.

{3} Roast the cabbage in a 425 F oven until slightly brown.  This will take about 25-30 minutes.

{4} Whisk together the dijon mustard, three tablespoons of the extra virgin olive oil, honey, white wine vinegar, and season the dressing with salt, pepper, and garlic powder.

{5} Drizzle the honey mustard dressing over the roasted cabbage and serve.

This is an awesome side dish during the busy work week.  You probably can also use store bought honey mustard dressing if you are short on time.  Enjoy!  

Skinny Minny Meal: Guilt Free Caesar Salad

Don't you love quick, easy, cheap, and healthy meals!!!! Because I sure do!  Who doesn't like Caesar salad?  The tangy, cheesy, and creamy flavor makes this a winner in my book.  The fact that I can make it guilty free is even better.

Ingredients:
(Makes About 1/2 Cup Dressing and 3 Servings of Salad)
-1 Bag of Romaine Lettuce
-1 Small Container of Fat Free Greek Yogurt
-1 Heaping Tablespoon of Parmesan Cheese (reserve an additional 1 Tablespoon for sprinkling on top)
-3 Anchovy Fillets (finely chopped)
-Juice of One Medium Lemon
-1 Clove of Garlic (Minced)
-2 Tablespoons of Worcestershire Sauce
-4 Tablespoons of Olive Oil
-Salt, Pepper, and garlic powder to taste (the more garlic flavor the better right!)
-Pan Fried Chicken Tenders (optional)

Mix the anchovies, garlic, Greek yogurt, lemon juice, Worcestershire sauce, Parmesan cheese, salt, pepper, and garlic powder together in a bowl.

Slowly drizzle in the olive oil and stir rapidly with a whisk to get out all the lumps.


The yucky Anchovy fillets, but I promise they make this dressing spectacular!

Before...ewww...to

After...ahhhh!!!

Place your Romaine lettuce in a salad bowl pour the salad dressing over it.  Toss to distribute dressing.  You may have to add a little more olive oil, if you like your dressing runnier.  Sprinkle the remainder of the Parmesan cheese and lightly toss again.  Enjoy!

Served with pan fried chicken tenders. Yum-o!

Skinny Minny Recipe: Easy Chicken Tikka Masala

This recipe is delicious and really easy to make.  I've always loved Indian food.  The spices and aroma are absolutely amazing, but I've always been intimidated to try making any dishes.  But, while browsing my local grocery store I caught my eye on Tasty Bite Tikka Masala Cooking Sauce.  The directions seemed pretty easy to follow, so I took a whirl at it.

Serves two--
All you need is:

• 6 chicken tenders sliced (about 1 lb)
• 1 bunch of cilantro (diced)
• 1 stalk of green onion (diced)
• 1 small shallot (finely diced)
• 1 package of Tasty Bite Tikka Masala Cooking Sauce
• 1/3 cup of chicken broth (I used chicken bullion cube in 1/3 cup of boiling water)
• Salt, Pepper, and Garlic Powder to taste
• Serve with brown rice/whole wheat naan bread and a small dollop of light sour cream

First, I cut my chicken tenders into small cubes (about 1 1/2 " thick).

Heat your pan (medium high) with about 2-3 tablespoons of extra virgin olive oil.  Place your chicken cubes and shallots in the pan.  Season with salt, garlic powder, and pepper.  Cook until chicken is no longer pink and slightly brown.

Mix in the Tasty Bite Tikka Masala Cooking Sauce along with the 1/3 cup of chicken broth.  The recipe initially only called for the cooking sauce, but I felt it needed more sauce so I added the chicken broth.  The chicken broth also cuts the thinkness of the sauce and gives it a smoother texture. 

Stir in the cilantro (reserving some for garnish) into the pan.  Lower the heat to medium low.  Simmer for about 4-5 minutes. Stir frequently.  Plate the dish over brown rice or with a side of whole wheat naan bread.  Then add the green onions, cilantro, and a small dollop of light sour cream. 

That's all there is to it.  Total time to make the meal is about 15 min.  Amazing, cheap, healthy, and delicious!

Skinny Minny Calories: ~350-400 calories

Skinny Minny Recipe: Sauteed Chicken with Creamy Chive and White Wine Sauce

I love simple and healthy recipes that require a few ingredients, and this is one of them!

Ingredients (4-6 servings):
-4-6 Chicken Breast (ones that are either thinly cut or pounded to be about 1/2" thin)
-1/4 cup of Sliced Chives
-1/2 cup of White Wine
-1/2 cup of Low Sodium Chicken Broth
-2 heaping tablespoons of Light Sour Cream
-1 heaping tablespoon of Dijon Mustard
-1/2 cup of flour
-2 Cloves of Garlic (minced)
-Spices (salt, pepper, garlic powder, Italian seasoning)

First, season your flour (set aside 1 tsp of flour which will be used to thicken the sauce) with your spices.

Heat a pan with about 3 tablespoons of Extra Virgin Olive Oil. 

Lightly dredge your chicken in the seasoned flour mixture.  Shake of excess flour. 

Place chicken in the pan.  Cook until lightly golden brown (about 2-3 min per side).  Set aside the chicken and cover with foil.

Next, saute the garlic in the same pan until lightly brown.  Stir in the teaspoon of the reserved flour.  This will form a "roux-like" mixture.  Add in the low sodium chicken broth and white wine.  Let the mixture reduce and continue to stir often.  This will take about 5-8 min. 

Add back in the chicken breast pieces.  Mix together the sour cream and Dijon mustard in a separate bowl.  Evenly add the sour cream/mustard mixture to the pan.  Mix the mixture so that it is evenly mixed with the wine and chicken broth sauce.  To ensure the chicken is evenly coated with the sauce turn it once in the pan.

Turn off heat and top with the sliced chives.

 

I usually serve this we sauteed vegetables, but you certainly can still keep it healthy by adding brown rice or whole wheat pasta.
Skinny Minny Calories: about 260 calories per serving

Skinny Minny Recipe #5: Faux-tato Chips...Kale Chips Recipe

I have been on a Skinny Minny Recipe rampage lately.  No crafting...all eating (healthy at least).

Here is a recipe for something that is simple, yet so freaking addicting.  I have made this recipe several times now.  As I mentioned in one of my previous posts, I am currently addicted to kale.  Yummy!

Here's what you will need to make Kale Chips:
(Makes 4-6 Servings)
-1 Kale Bunch
-About 3 Tablespoons of Extra Virgin Olive Oil
-Kosher Salt and Garlic Powder to taste

Wash and dry kale thoroughly.  Separate the kale leaves from the rib with a knife.  Cut the kale leaves into about 1" pieces. 

Place the kale pieces in a single layer on a cookie sheet.  I have found that parchment paper is not necessary, but an option if you still like to use it.

Drizzle the olive oil over the leaves, and sprinkle kosher salt and garlic powder to taste.  Bake in the oven at 350 F for about 8-10 minutes; tossing and turning half way through to ensure even crispiness.  The kale chips are done, when most of the leaves are slightly brown on the edges.

Final product before it is gobbled down by my hungry husband...

Calorie Counting Divas: ~60 Calories per Serving

Skinny Minny Recipe #3...Summer Kale Salad

I have been obsessed with both kale and brussel sprouts lately.  Not only are they yummy, but pretty darn good for you too.  Read about the health benefits of kale here.  This is a great salad to make for a picnic, a nice lunch, or for a pot luck.

Here's what you will need:

(Makes 4 Servings)

Salad:

-1 Kale Bunch

-1/4 Cup of Dried Cranberries

-5 Tbsp of Sunflower Seeds

-1/4 Cup of Roughly Chopped Crystallized Ginger (can be found in the health food/bulk food aisle)

Dressing:

-1 1/2 Tbsp of Honey

-2 Tsp of Red Wine Vinegar

-2 1/2 Tbsp of Olive Oil

-Salt and Pepper to taste

1.) Separate the kale leaves from the ribs with a knife.  Then finely chop the kale leaves (1/2" wide).  Wash the kale thoroughly with water.

2.) Dry kale with paper towels or in a salad spinner.

3.) Mix together the salt, pepper, honey and red wine vinegar with a whisk.  Then slowly pour in the olive oil and whisk vigorously to mix all the dressing ingredients well.

4.) Place the dried kale along with the dried cranberries, sunflower seeds, and crystallized ginger into a large mixing bowl.

5.) Drizzle the dressing on top and mix well with salad tossers.

6.) Refrigerate the salad for at least one hour, but it is best to refrigerate overnight.

End result...

Calorie Count Divas: ~175-200

Skinny Minny Recipe #2: Cranberry Walnut Goat Cheese Salad with Honey Red Wine Vinaigrette

Here's a fast, easy and cheap meal you can put together in a jiffy.

You will need:
(For 2 Servings)

For the Salad:
-2 1/2-3 cups of salad mix of your choice (we usually choose the Spring Mix or Arugula)
-1/4 of a Red Onion (finely sliced)
-8-10 Walnut halves (roughly chopped)
-5 tbsp of Dried Cranberries
-4 tbsp of Goat Cheese Crumbles

For the Dressing:

-1 1/2 tbsp of honey

-Dash of Ground Pepper, Kosher Salt, and Garlic Powder

-4 tbsp of Balsamic Vinegar

-2-3 tbsp of Extra Virgin Olive Oil

Mix the salad ingredients together in a large mixing bowl.

In a separate smaller bowl, mix the honey, ground pepper, salt, garlic powder, and balsamic vinegar together. Use a metal whisk to mix the ingredients together.  When the ingredients are mixed together well, slowly pour in the olive oil while whisking briskly with your whisk.

Pour the dressing over the salad, and toss lightly with tongs or salad tossers.

Here's the salad with some baked chicken breasts. Yumm-o!

Calorie Counting Divas: ~250-275 Calories per Serving

Skinny Minny Recipe #1....Grand Marnier Macerated Fruit

So I am making a new series of posts called "Skinny Minny Recipes", which is a collection of low calorie, healthy, and flavorful recipes.  I have a bunch of recipes and pictures saved up, so I get to share a whole lot with you guys. Yipee!  After eating at a local "farm to market" style restaurant in Houston called Zelko Bistro, and after trying their version of Macerated Fruit dessert I decided to take a shot of my version.

Ingredients (Makes 4 Servings):
-2 cups of fruit of your choice (I used apples, blackberries, strawberries, and grapes)
-2 springs of roughly chopped mint
-1 1/2 tbsp of honey
-3 portion packs of Stevia "Sugar"
-1/4 cup of Grand Marnier liquor

1.) Cut the apples into cubes, halve the strawberries, and leave the blackberries and grapes whole.

2.)  Place the fruit in a large mixing bowl and mix it with all the above ingredients.  I slightly "muddled" the black berries, just so I can extract some of that delicious juice =)

3.) Cover and refrigerate for at least 8 hours; I refrigerated it overnight.

4.)  Here is the final product.  Spoon the fruit into a nice ramekin or serving dish.  Then drizzle with any leftover Grand Marnier juice left on the bottom of the bowl.  Lightly sprinkle with regular white granulated sugar, so you get a nice crystallized crunch texture.  You can also sprinkle powder sugar on top.  This is a great alternative to eating boring fruit, and Grand Marnier will make anything taste a million times better =)

There can be many variations to this recipes, such as adding white/red wine, balsamic vinegar, basil, other fruits, cinnamon, etc.

Calorie Counting Divas: ~100-130 calories per serving