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Sunday, November 30, 2014

Slim Down Diary Recipe Chickpea and Sausage Soup

Really satisfying yet low calorie soup. A little spicy Mexican flair adds that perfect touch to this soup. With just 317 calories in a serving. This recipe makes 8 servings.




1 16 ounce  package of dried garbanzo beans
1/4 pound Chorizo very thinly sliced or use turkey spicy sausage
3 leeks
2 celery stalks chopped
2 shallots minced
 2 garlic cloves minced
1 can tomato paste
3 cans fat free reduced salt chicken broth
2 teaspoons Italian seasoning
1 can corn drained
1 can sliced carrots drained

Clean and separate beans, soak for 12 hours overnight. Drain or do the quick cooking method on the bag. 
In a large saucepan add the sausage and cook until pink is gone. Drain. Stir in leeks, celery and shallots. Cook 5 minutes. Add and cook garlic next 1 more minute. Stir in the paste, broth and seasoning then the beans. Simmer 2 hours adding the carrots and corn last 5 minutes.

Sunday, November 23, 2014

Slim Down Diary Recipe Sirloin Italiano

One you can never get tired of. Using a trimmed piece of meat 2 inches thick of sirloin this 1 pound of steak is only 234 calories grilled to perfection. You don't have to totally give up on meats if they are cooked healthier.
+claudia lamascolo  Author



Sirloin Italiano
1 pound of trimmed of any visible fat sirloin steak
1 cup low fat Italian dressing
black pepper

Place the steak in a large pan and marinate with dressing over night up to 8 hours.
Drain any leftover marinade.
Either bake on 400 degree hot oven in a roasting pan for 35 minutes or grill.  Let stand for 10 minutes before serving. Sprinkle with black pepper.

Sunday, November 16, 2014

Slim Down Diary Recipe Chicken Fresco

A delicious creamy sauce over chicken that packs only 329 calories per chicken breast. This is a delicious recipe with low fat all the way around. Served with broccoli and sliced tomatoes.




Chicken Fresco

(recipe is per 1 chicken breast you will have to double it per person)

1 chicken breast
1/2 ounce balsamic vinegar
salt and pepper to taste
olive oil
slices of roma plum tomatoes
6 ounce white wine
1 1/2 ounces of lemon juice
5 ounces fat free half and half
1 or 2 leaves fresh basil
1/2 cup heart healthy kind of margarine

Marinate the chicken in balsamic vinegar for 1/2 hour.
Saute chicken in olive oil and place on a plate when cooked and juices run clear. Place sliced tomatoes on the chicken.
Make the sauce in the pan you sauteed the chicken in for added flavor or use a clean pan.
Add the half and half, lemon juice, margarine whisking together and  add wine  heat till warm. Spoon over chicken top with basil.

Sunday, November 9, 2014

Slim Down Diary Recipe Shrimp Creole Recipe

Here is a lower fat and quicker way to enjoy the traditional dish. Serve over brown cooked rice. This makes 4 servings at 166 calories a serving.



 Shrimp Creole Recipe

2 turkey strips of bacon cooked. Crumble and set aside.
1 chopped onion
1/2 green bell pepper chopped
1 celery stalk chopped
1 garlic clove minced
1 can chopped whole tomatoes
1 bay leaf
salt and pepper to taste
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 pound large shrimps peeled and deveined

Add two tablespoon canola oil in a large fry pan. Add the onion, pepper and celery and saute for 5 minutes until tender. Stir in the garlic. After 1 minutes add the tomatoes with juice, bay leaf, salt and pepper and sauces. Heat till boiling. Reduce heat and simmer 20 minutes on low. Add the shrimp and bacon. Cooking 10 more minutes. Discard bay leaf. Pour over brown rice.

Sunday, November 2, 2014

Slim Down Diary Recipe Bow Tie Salad

This has some protein rich ingredients and great anytime of the year. It makes 8 servings and has 290 calories per serving. The bow tie pasta makes this an especially pretty dish to serve to guests also.





Bow Tie Salad

6 ounces bow tie pasta cooked to package directions, drained and place in bowl.
1 cup red kidney beans
2 small chopped scallions
2 minced garlic cloves
1/4 cup reduced fat feta cheese
1/4 cup black dried cured olives pitted and removed then chopped
3 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoon chopped each fresh parsley and basil
salt and pepper to taste

Add all the ingredients to the cooked pasta. Toss and serve warm or cold.