Happy New Year! It is time for all of those good resolutions to exercise more and lose weight. YUCK! I like the idea of getting healthier and moving more. The word exercise sounds like so much work. I would rather dance, or skate or run around the back yard with nephews.
I asked a few Facebook and Twitter friends and followers to share a few healthy food ideas for the New Year, and while some of these may be healthy, they sound pretty good and fattening!
Christle Morrow suggested potato soup, but I can tell you my recipe had whipping cream and whole milk and bacon and every good thing! YUM!
Bob Graves said he likes an 8 oz. filet at Ruth Chris Steakhouse. YUM! And Pat Boatman said homemade chicken or steak fajitas! Double yum!
Carrie Ann Stauffer asked “Does a peanut butter and banana sandwich with a glass of milk count?” If it was on toast, it would even be a health trend!
Pauline Hall loves skillet cooked seasoned tilapia, while Susan Adcock loves an Apple Pecan Grilled Chicken Salad. Betty Trice suggested a green salad.
I personally am not a follower of fad diets. You will not catch me at Weight Watchers, Jenny Craig, doing Atkins or the boiled egg diet. Not gonna happen. But, with a variety of health challenges, I need to be more mindful of what I am putting in so I can get better results. But we tend to eat like we are still in college! We love pizza and nachos. We need fun food. If we are going to make it work. Here are a few fun ideas!
Butternut Squash Queso Fundido
·1 medium butternut squash (about 2¼ pounds), halved and seeded
·½ teaspoon salt
·1 tablespoon extra-virgin olive oil
·1 large sweet onion, sliced
·1 tablespoon chili powder
·¼ teaspoon chipotle chile powder or cayenne pepper
·8 ounces sharp Cheddar cheese, shredded
·8 ounces Monterey Jack cheese, shredded
·⅔ cup pico de gallo or fresh salsa, drained
·2 tablespoons chopped fresh cilantro
·2 tablespoons toasted pepitas
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash cut-side down on the prepared pan. Bake until tender, 50 minutes to 1 hour. Turn over and let cool slightly. Scoop the flesh into a food processor and add salt. Puree until smooth. Measure out 2 cups of puree (reserve any remaining squash for another use). Set aside.
Meanwhile, combine oil and onion in a medium saucepan. Cover and cook over medium heat, stirring often, for 10 minutes. Uncover and continue cooking until the onion is very soft and browned, 8 to 10 minutes more, reducing the heat and adding 1 tablespoon water at a time, as needed, if the onion begins browning too quickly. Stir in chili powder and chipotle (or cayenne). Remove from heat, cover and let stand for 10 minutes.
When the squash is done, reduce oven temperature to 350 degrees. Coat a medium cast-iron skillet (10-inch) with cooking spray.
Toss Cheddar and Monterey Jack in a large bowl. Stir 1 cup of the cheeses into the reserved squash puree. Spread about half of the remaining cheese in the prepared pan. Top with the squash. Spread half of the caramelized onions over the squash. Top with the remaining cheese and onions.
Bake until the cheese is melted and bubbling along the edges, about 20 minutes. Let cool for 10 minutes. Top with pico de gallo (or salsa), cilantro and pepitas.
To make ahead: Refrigerate the dip (Steps 1-5) for up to 6 hours. Bake for 25 to 30 minutes.
Pizza Frittata
·1 tbsp. extra-virgin olive oil
·1 onion, diced
·2 cloves garlic, minced
·2 c. baby spinach
·kosher salt
·8 large eggs
·2 tsp. dried oregano
·2 tbsp. skim milk
·Freshly ground black pepper
·1/2 c. shredded mozzarella
·1/4 c. sliced pepperoni
Preheat oven to 425°. In a large oven-proof skillet over medium heat, heat oil. Add onions and garlic and cook until tender, 5 minutes, then add spinach. Cook until wilted, 2 to 3 minutes, and season with salt.
In a large bowl, whisk together eggs, oregano, and milk and season with salt and pepper. Pour eggs over vegetables in skillet and cook until edges are cooked, 4 to 5 minutes.
Top with cheese and pepperoni and transfer to the oven to bake until eggs are cooked through, 5 to 6 minutes more.
Have a few recipe ideas for healthy eating? Send me an email at gwenwoodssisson@yahoo.com.
