Fresh Brussels Sprouts are high in both protein and fiber, and are particularly rich in Vitamin C.   There are all kind of ways to prepare Brussels Sprouts but this one is by far my favorite. Funny enough, I discovered this way of cooking them when Joy and I were enjoying dinner in Jacksonville and they were on the menu.  I’ve been trying to months to perfect them and I am happy to say – I got it!

Roasted Brussels Sprouts

First pick out the best looking fresh Brussels Sprouts from your grocer or local farmers market.  Clean them well and let dry.  Then cut off the ends and cut in half longwise.  If a few leaves fall out – that’s fine!  They get nice and crispy when you roast them.

Once they are all cut up, gather them in a large Ziplock bag and drizzle in Olive Oil, Balsamic Vinegar, Garlic Salt, Onion Powder, and cut up fully cooked bacon pieces – I use the pre cooked packages and just cut them into bits.  Seal the Ziplock bag and shake well until all sprouts are well coated.

Heat your oven to 350*.  Pour coated Brussels Sprouts onto a cookie sheet – making sure they are all cut-side-down.  The loose leaves should be in a single layer as they will get crispy when cooking.   Same is true for the bacon.  Sprinkle generously with salt.

Cook at 350* for 20-30 minutes or until loose leaves are crispy and Brussels Sprouts are soft.   Using a spatula, loosen the sprouts and let them cool for just a few minutes.  Serve with your favorite entree.  ENJOY!

Guilty: Roasted Brussels Sprouts

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Best and easiest way to cook fresh Brussels Sprouts

Author: Lynsey

Recipe type: side dish

Cuisine: American

Serves: 4

Ingredients

• fresh Brussels Sprouts
• 3 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 2 tsp Garlic Salt
• 2 tsp Onion Powder
• 1 pkg Fully Cooked Bacon
• salt and pepper to taste

Instructions

1. Clean and dry fresh Brussels Sprouts.
2. Cut ends off and then cut in half longwise – saving loose leaves.
3. Cut precooked bacon into pieces.
4. Put Brussels Sprouts and Bacon into large Ziplock bag and add in other ingredients.
5. Seal bag and shake well to evenly coat sprouts.
6. Arrange in a single layer on a cookie sheet with cut side down.
7. Bake at 350* 20-30 minutes or until Brussels Sprouts are soft and loose leaves are crispy.
8. Fluff with a spatula and let cool briefly before serving.

3.1.09

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Well… not anymore!

My new favorite go-to meal is my own concoction – derived from Andrea Metcalf’s Naked Fitness Nutrition Program.  It is so quick and easy and full of flavor – AND it is even low calorie so you can eat it and not feel guilty.  Talk about a win-win.  In fact I love it SO much that I served it at Bunco, and everyone begged for the recipe.

My entire family loves this simple Chicken Tortilla Soup a little differently – I add cheese, guacamole and sour cream, the girls add just cheese, and Mike likes to add some hot sauce.    It is also great eaten with tortilla chips – just like the Crockpot Taco Chili – or in a bread bowl.  Try it just once and I bet it becomes one of your absolute favorites!

Guilt Free Chicken Tortilla Soup

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Simple and flavorful chicken tortilla soup

Author: Lynsey

Recipe type: chicken entree

Cuisine: Mexican

Serves: 4

Ingredients

• 1 cup shredded carrots
• 1 small yellow onion – diced small
• 2 tbsp Olive Oil
• 1 can black beans – drained
• 1 carton chicken broth
• 1 bag Frontera Fajita Skillet sauce (or your favorite fajita season)
• 1 jar mild salsa
• 1 can corn – drained
• 8 small raw corn tortillas – cut into strips
• 2-3 cooked chicken breasts – cubed

Instructions

1. Saute onion and carrots in olive oil until onions are translucent and carrots begin to get soft.
2. Add in fajita sauce and simmer about 5 minutes.
3. Then add in salsa, corn, black beans, chicken broth and bring to a slow boil.
4. Boil on low for about 20 minutes – stirring often.
5. Add in strips of corn tortillas and let dissolve, stirring often to make sure there is no sticking on the bottom.
6. Add in cubed chicken and let cook together for another 5 minutes.
7. Serve hot and add cheese, sour cream, and/or guacamole to taste.
8. ENJOY!

3.1.09

~Lynsey

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Last year for my birthday my parents took Mike and I to dinner at The Angus, a long standing restaurant here in Pensacola.  It had been years since I have been there so it was a great treat.  Since I practice the “Naked Fitness” eating plan,  I was looking for something extremely healthy but extremely tasty to ring in my next year.  I was on a “fish day” so I was excited to see Atlantic Salmon on the menu.  It came with wilted spinach which I had never tried but knew was healthy so I kept it… it was amazing.

Determined to recreate the dish when I got home, I scoured the internet for recipes.  After several failed attempts I finally just made one up that was remarkably close, and I have enjoyed this meal at home every month since – for a fraction of the cost.

Guilt Free: Baked Balsamic Salmon

 

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Prep time

10 mins

Cook time

14 mins

Total time

24 mins

 

Simple, Healthy Baked Salmon

Author: Lynsey

Recipe type: Dinner

Cuisine: Seafood

Serves: 1

Ingredients

• 1 large salmon filet
• 2 tbsp balsamic vinegar
• 1 tsp minced garlic
• 2 tbsp olive oil
• 1 tsp fresh lemon juice
• 1 tbsp honey
• 1 tsp oregano

Instructions

1. Whisk vinegar, garlic, olive oil, lemon juice, and honey together in a small sauce pan and simmer for about 3 minutes or until sauce thickens.
2. Pour sauce into a bowl and let cool. Gently place filet into bowl, coating nicely on each side.
3. Cover a shallow baking dish with foil and place salmon skin side down in the middle of the dish.
4. Spoon some of the mixture over top of the fish and sprinkle with oregano.
5. Bake at 400* for 12-14 minutes or until fish easily flakes with a fork.
6. Using a spatula, gently remove the salmon from the pan, leaving the skin behind on the foil.
7. Enjoy!

3.1.09

This dish I can even get my family to eat – and none of them are particularly fond of seafood.  (Whose children are these!?)  I pair the salmon with my new favorite veggie – Balsamic Wilted Spinach – or my Balsamic Roasted Green Beans for a filling, healthy meal in minutes.  Enjoy!

~Lynsey

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I tried to make it from home a dozen times, but it always ended up tasting so bitter I would throw it away.  I watched YouTube Videos, scoured Pinterest, and even questioned my friends.  I could not figure out what I was missing.  There had to be some “magic ingredient” that I was missing.   Then one day I got a frantic call from my mother, “I FIGURED IT OUT!!!  THE MAGIC INGREDIENT!!”  Apparently Mom had been watching Rachel Ray and discovered the “magic” ingredient for making the most amazing tasting wilted spinach on the planet…. nutmeg.

The first thing you need to know about making the perfect wilted spinach is how QUICKLY this cooks.  Once you put the spinach into the pan, it only takes about 3 minutes to cook.  Overcooked spinach is nasty.  You want to make sure you can give it your undivided attention while you flip the spinach over and over, using a set of tongs.

Not So Guilty Balsamic Wilted Spinach

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Simple and delicious wilted spinach recipe

Author: Lynsey

Recipe type: Side Dish

Cuisine: American

Serves: 3

Ingredients

• extra virgin olive oil
• garlic powder
• ground nutmeg
• balsamic vinegar
• 1 bag fresh spinach, washed and dried

Instructions

1. Cover the bottom of a deep frying pan with extra virgin olive oil.
2. Then sprinkle a light layer of garlic powder and then a light layer of nutmeg. (see images below)
3. Heat oil to medium high heat.
4. Quickly dump in spinach and begin immediately turning over with tongs – getting all spinach covered in oil and seasonings. Spinach will wilt quickly – be careful not to burn.
5. Pour in about 3 tablespoons of balsamic vinegar and continue to stir and turn spinach over and over as it wilts. This will only take 2-3 minutes.
6. Once all spinach has wilted down, cover and set aside for 3-4 minutes to let soak in seasonings.
7. Serve alongside your favorite meal!

3.1.09

I have literally cooked this two to three times a week since discovering the “magic” ingredient.  It goes terrific with steak, chicken, or fish and is a great source of iron.  Above I have it paired with my favorite – Baked Balsamic Salmon.  Enjoy!

~Lynsey

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The  recipe is easy to assemble and packs all of the flavors of your mama’s chili.  Be certain to add your favorite toppings, such as sour cream or cheese.  You could also splash in some hot sauce to kick the flavoring up a bit.

The recipe easily feeds 6-8 people, depending on portion size. We do not typically eat large portion at our house. The turkey chili recipe always leaves us with more than enough for a second meal.  I have taken to freezing the remaining chili and use it on a night when I do not have time to cook.  In fact, I always find the frozen chili to have more flavor than the freshly prepared meal.

Guilt Free: Hearty Turkey Mushroom Chili

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Delicious easy-to-follow Turkey Chili recipe. It is a wonderful and healthy alternative to regular chili.

Author: Joy

Recipe type: Turkey Chili

Cuisine: American

Serves: 6-8

Ingredients

• 1 lb ground turkey
• 1 small yellow onion chopped
• ½ green pepper chopped
• 1½ tablespoons vegetable oil
• 2 (35 oz) cans of Tuttorosso Diced Tomatoes with Natural Basil Flavor
• 1 (15 oz) can of pinto beans
• 1 (8 oz) package of diced fresh mushrooms
• 1½ tablespoons chili powder
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper

Instructions

1. In a skillet add oil to pan and then brown the turkey over medium high heat.
2. When the turkey is almost completely cooked add the green pepper and onions, cooking until they are softened.
3. Transfer the turkey mixture to a large pot.
4. Add the canned tomatoes, beans, mushrooms, and spices.
5. Bring to a boil and then reduce heat to medium low.
6. Simmer for 30-45 minutes, stirring occasionally.
7. Serve Hot.

3.1.09

 Disclosure: Tuttoroso Tomatos provided the canned tomatoes as part of my appearance on Good Morning Jacksonville. All opinions are 100% my own.

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It is hearty with flavor and only takes about 20 minutes to prepare.  Make certain to let it sit for 30 minutes or longer to allow the flavors to marinate together. *If you prefer your salsa to have no heat in it, leave out the jalapenos.

Guilt Free: Italian Tomato Salsa

 

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Prep time

20 mins

Total time

20 mins

 

Yummy quick and easy Italian Tomato Salsa recipe.

Author: Joy

Recipe type: Salsa

Cuisine: Italian

Serves: 8

Ingredients

• 1 (28 oz) can Tuttorosso diced Tomatoes in Tomato Juice (drained)
• ¾ cup chopped red onion
• 2 garlic cloves minced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh basil
• 1 tablespoon lime juice
• ½ (4 oz) can diced jalapenos

Instructions

1. Combine all ingredients in a large bowl. Stir together all ingredients. Refrigerate at least 30 minutes before serving.

3.1.09

Enjoy!

Disclosure: Tuttoroso Tomatos provided the canned tomatoes as part of my appearance on Good Morning Jacksonville. All opinions are 100% my own.

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So, in a wonderful experiment gone deliciously right, I put the two together in a mash of cheesy goodness hoping they would pair together as well as my love and I have… and they did.   This is a meal that Mike loved, *I* loved, and the girls begged for seconds.

Now we added our favorite toppings to this deliciousness, but you can really add in anything you want.   We made it again using grilled onions and black olives and it was equally as delicious.  Enjoy!

~Lynsey

Guilty: Pizza Lasagna Casserole

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

The perfect marriage of pizza and lasagna together

Author: Lynsey

Recipe type: entree

Cuisine: American Italian

Serves: 10

Ingredients

• 1 package of noodles – we used rotini
• 1 pound ground beef
• 1 jar pizza sauce
• 1 jar ricotta cheese
• 1 egg
• 1 tbsp garlic powder
• 1 tsp pepper
• Toppings of choice – we used bell pepper, onion, mushrooms, and pepperoni
• 3 cups mozzarella cheese

Instructions

1. Boil noodles as directed on the box. Drain and set aside.
2. Chop up all vegetable toppings and brown in a pan with ground beef. Once meat is no longer pink, grain water and grease. pour in pizza sauce, pepper, and garlic powder and mix well. set aside.
3. Mix ricotta, 2 cups mozzarella, and egg together well.
4. Pour noddles into a greased 9×13 pan to cover the bottom. Layer meat and cheese mixture like a lasagna, including a layer of pepperoni between each. Top with remaining cup of mozzarella.
5. Bake at 350 for 45 minutes or until cheese is browning and bubbly.

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We have literally made these no less than once  a week ever since.  They are so easy, so full of flavor, and the girls just gobble them up – always fighting over the least few beans.  I call that a win.

Roasted Balsamic Green Beans

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Roasted Balsamic Parmesan Green Beans

Author: Lynsey

Recipe type: sides

Cuisine: American

Serves: 4

Ingredients

• 1 pound fresh green beans with ends snipped
• 2 tbsp EVOO
• 2 tbsp Balsamic Vinegar
• 2 tbsp grated parmesan cheese
• 1 tsp garlic powder

Instructions

1. Put snipped green beans into a large bag and add remaining ingredients. Shake well until green beans are well coated and ingredients are well mixed. Pour beans gently onto a cookie sheet in a single layer. Bake in oven at 400* for 20 minutes or until ends soften and brown. Sprinkle with parmesan and serve with your favorite meal.

3.1.09

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I have always failed at making a classic carbonara sauce . Which is a total bummer, because it is incredibly good. In a typical carbonara recipe you would include eggs and cheese, in this recipe they are not present at all.   This is mainly because adding the eggs and cheese is the part of the cabonara sauce I can’t seem to get right.  So in this recipe, I choose to use whipping cream and bacon fat to produce a creamy and robust flavor for the carbonara sauce. The sauce, created in the recipe, compliments the chicken,  pasta and pistachios perfectly! The hubby and the kids enjoyed it so much there was nothing left over.

Guilty: Pistachio Chicken Carbonara

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Chicken, bacon, sauteed onions, garlic and mushrooms are tossed with cooked mostaccioli noodles and pistachios to create the perfect Pistachio Carbonara recipe.

Author: Joy Williams

Recipe type: Pasta

Cuisine: Italian, American

Serves: 5

Ingredients

• 2 cups cook mostaccioli noodles
• 3 strips uncooked bacon
• 1 tbsp olive oil
• salt/pepper
• 2 large boneless skinless chicken breasts- diced
• 1 small onion- diced
• 2 garlic cloves- minced
• 80 oz baby bella mushrooms- sliced
• 1½ cup whipping cream
• ¼ cup pistachios- chopped
• ¼ cup pistachios- whole
• 1½ tbsp sliced green onions

Instructions

1. Cook bacon strips,remove from pan, cool and crumble.*Set aside bacon fat, you will use later for the sauce.
2. Boil water, add noodles and cook until al dente, following package directions. Drain and set aside.
3. Add olive oil, garlic and diced chicken to skillet, cooking over medium high heat.
4. Cook chicken until browned, salt and pepper chicken according to your preference.
5. Remove chicken from pan and set aside.
6. Add bacon fat, onions and mushrooms to the skillet, cooking over medium heat.
7. Saute mushrooms and onions until they are soft.
8. Add whipping cream and crumbled bacon to skillet, bringing to a low boil over medium heat.
9. Reduce heat to medium low and continue cooking for 8-10 minutes.
10. Add the cooked chicken and diced pistachios to the sauce.
11. Cook 3-5 minutes or until thoroughly heated.
12. Serve carbonara sauce over cooked noodles and garnish with whole pistachios and diced green onions.

Nutrition Information

Serving size: 6

3.1.09

I would suggest serving a spinach salad along side the Pistachio Chicken Carbonara.  You could substitute the walnuts on the spinach salad for pistachios! Bon Appetit!

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