Skinny Eggs Benedict

Oh how I love eggs Benedict! But I do NOT love the amount of butter in the hollandaise sauce! So I created a much lighter version with Greek yogurt. NO butter! It hit the spot and it was so easy! 

You will need: 

Hollandaise sauce:

• 3 egg yolks

• 2/3 cup of plain Greek yogurt

• 1 tablespoon hot sauce

• dash of pepper

• dash of sea salt

• 1/2 teaspoon of Dijon mustard 

• dash of cayenne pepper

For the sandwich:

• 1 piece of italian bread sliced through the middle and toasted

• 1 slice of tomato per piece of bread

• a few pieces of avocado sliced 

• salt & pepper

• 2 eggs per person 

• 1 cap of vinegar (the cap from the bottle) 

First for the hollandaise, set up a double boiler. This is a small pot with about 2 inches of water and a glass bowl set over  it. Put the flame on low heat until the water is just at a simmer. 

Separate 3 egg yolks and add to the bowl with yogurt, mustard, hot sauce, salt and pepper. 

Stir often on low heat for about 15 minutes until it thickens. 

Ok now you have to poach an egg. DON'T PANIC. It's easy. 

In a medium pot, heat about 2-3 inches of water until a SIMMER. You don't want it to be boiling! Add 1 cap of vinegar to the simmering water. 

Here come the tips. Place the first egg in a shallow dish. 

Using the end of a wooden spoon, start creating a whirlpool in the pot. 

Slip the egg into the middle of the whirlpool. It will start to turn and basically cook itself! Just keep the water turning in circles, cook for about 2 minutes and take out of the pot. 

Same directions for the next egg. 

Start layering! 

Bread, avocado, tomato, salt and pepper, poached egg, sauce. 

Sprinkle with cayenne pepper and ENJOY!  No guilt Eggs Benedict! 

Healthy Vegetable Lo Mein

I LOVE Chinese food but hate the way I feel after I eat it! This lo mein is SO easy and NOT loaded with sodium and msg. You can easily monitor how much salt you put in it, and you feel good after you eat it! The products I used are from my trusty Trader Joes, but feel free to use whatever your favorite vegetables you like. Shrimp or chicken would be great too! 

You will need: 

• 1 package of gluten free spaghetti 

(Brown rice pasta worked great)

• 4 cloves of minced garlic

• 1 package of stir fry veggies

• 1/4 cup of soyaki (a teriyaki sauce) OR low sodium soy sauce

• red pepper flakes

• salt and pepper

• vegetable oil 

Heat a pan on medium-high flame with a few tablespoons of vegetable oil. Add the veggies and sauté for about 8-9 minutes. Add a dash of salt, pepper, and pepper flakes. Now add the garlic, stirring frequently so it doesn't burn. 

Meanwhile, boil a pot if water for the pasta. 

Once the veggies are cooked down, add the sauce and lower flame. 

Drain the pasta when it's done, add to the pan, toss and serve! Enjoy! 

Chicken Scallopine

Simple, quick and delicious! Perfect for a cold night. Oh, and it's also husband approved....my husband ate 3 helpings! 

You will need: 

• 1 package of THIN sliced boneless chicken breasts 

• parsley

• light cream OR heavy cream

• 1 package of sliced mushrooms 

 (I used sliced baby portobellos)

• juice of 2 lemons

• 2-3 tablespoons of capers

• 8 tablespoons of butter

• salt and pepper

• 2-3 cups of all purpose flour 

• 1 cup chicken broth

• olive oil 

• fettuccine or 1 box of pasta of your choice 

Start by seasoning the chicken on both sides with salt and pepper. Dredge the chicken on both sides with flour and set aside. 

Heat a large pan on medium flame. Add 4 tablespoons of butter and a few tablespoons if olive oil. Once it gets bubbly and the butter is melted, add the chicken. Depending on how many pieces you have, work in batches of 3. If you put too many pieces in, they won't brown properly. 

Cook for approximately 1 1/2 minutes on each side. Remove, set aside and add next batch of chicken. 

Next, once all chicken is browned, add another 4 tablespoons of butter, 2 tablespoons of olive oil and the mushrooms. 

Sauté for 5 minutes, then add 1 cup chicken broth. 

Continue to cook and for about 2 minutes and it should start to reduce. Add 1/2 cup of cream...(if you like it really creamy, add more.) 

Add the lemon juice and capers.  Reduce to LOW flame. 

Taste the sauce and determine if you want more salt and pepper. Add chicken and parsley. 

Serve over pasta and enjoy!!!

Shrimp and kale tacos with sriracha

Have you had Sriracha? Or are you already a Sriracha lover? After hearing the MANY health benefits of Sriracha, I decide to come up with a simple, healthy recipe. And Sriracha was the perfect key ingredient. 

Sriracha is a type of Asian hot sauce. It's used in soup, sandwiches, seafood, burgers, use your imagination! Now for the health benefits! 

Studies have shown it to make you happier, healthier, and skinnier! But how?? The main ingredient is hot chili peppers which boost endorphins, promote a sense of well being, and it can also boost your mood and memory! 

The capsaicin component in the peppers can speed up metabolism and help to burn calories faster. It's a great appetite suppressor too! 

Sriracha is good for your heart too! It can help dissolve blood clots, improve circulation and lower blood pressure! 

If you feel a cold coming on....add Sriracha to your diet. It's been shown to ease cold and flu symptoms and clear nasal passages. 

So are you intrigued yet?? Try these shrimp tacos. They are healthy, gluten free, and loaded with antioxidants! 

Shrimp, Kale, Pineapple and Sriracha Tacos

Serves 6 tacos, recipe can easily be doubled for more servings

You will need:

• 1/2 pound of fresh jumbo shrimp

(Shells and tails removed and deveined)

• 3 cloves of garlic, diced

• 3 cups of kale, rinsed 

• 1 cup of diced pineapple 

• 1 red pepper, diced

• 1/2 teaspoon of seasoned salt

• 1/2 teaspoon of pepper 

• extra virgin olive oil

• Sriracha

• corn tortillas (most are gluten free) 

• pinch of sea salt

After the shrimp are cleaned, put in a bowl. Add a few tablespoons of olive oil, 1/2 teaspoon of seasoned salt and pepper, and the garlic. Let sit and marinade while you prep the rest of the meal. 

Heat a pan on medium heat and begin to sauté the kale with about 2 teaspoons of olive oil. Sprinkle with sea salt and cook for about 4 minutes until crispy. Remove and set aside. 

Now sauté the pepper until softened for about 5 minutes. Remove and set aside. 

Last, add the pineapple and sauté for 1-2 minutes, until just warm. Set aside. 

In the same pan, add the shrimp WITH the marinade and cook for 3-4 minutes until pink. (Shrimp cook very quickly, keep an eye on it!) 

When the shrimp are finished, it's time to build the tacos! 

(Optional: you may want to heat the tortillas in the oven for a few minutes) 

Start with the kale, peppers, shrimp, pineapple and add SRIRACHA!!! 

Enjoy!!!

Cornish hens with mushroom sausage stuffing

My husband and I are big fans of roasted cornish hens. They are easy to make and come out so juicy. It makes a great presentation for a dinner party or even a meal for 2. Give it a try, you won't be disappointed! 

You will need:

• 1 cornish hen PER PERSON. In this recipe I had 2. 

• 1 stick of salted butter (softened)

• seasoned salt

• pepper

• meat thermometer 

• 2 cups chicken stock

For the stuffing:

• 2 cups of white, long grain rice

• 1 onion, diced

• 5 cloves of garlic, minced

• 2 tablespoons of butter

• 3 links of sweet italian sausage, remove the meat from the casing

• 1 package of chopped baby Bella mushrooms

• 1 package of chopped cremini mushrooms

• 1/2 cup white wine

• 3 cups chicken stock

• 1/4 tablespoon turmeric 

• salt and pepper

• 3 tablespoons chopped parsley

Start by preheating the oven to 450. 

Begin the stuffing by heating the butter in a saucepan over medium heat. 

Add the onion and sausage. 

Cook for 5 minutes and then add the garlic 

Add the mushrooms and sauté for about 6-7 minutes

Then add the rice 

Stir the rice in and then add the wine and chicken stock 

Let all the liquid reduce. This should take about 10 minutes. Then add the turmeric, salt and pepper

Add the parsley, mix and set aside to cool 

Now lets get those chicks ready! 

Unwrap, take out the package from the cavity and rinse with cool water. Pat dry with paper towels. 

Once dry, use a half of stick of butter (softened) on each bird and rub every inch with butter. Season the whole bird with seasoned salt and pepper. Even the inside!!!  

Then stuff with the stuffing. 

If the stuffing is falling out, you can close the skin with toothpicks. 

Place on a roasting rack and stick the meat thermometer into the breast of the bird. Fill the bottom of the pan with 2 cups chicken stock. 

Once in the oven, IMMEDIATELY decrease the temperate to 350 and roast for approximately 1 hour OR until the thermometer reaches 180 degrees. Remember to baste the birds about every 15-20 minutes. 

Remove from oven, let sit for 10 minutes and serve! Enjoy!