Foodie and Fitness Fun: Recipe Share

Hello Foodies -

I've had several requests for recipes of the food I'm making. Here are a few popular recipes that have been requested! I will continue to post recipes often! Please let me know if there are certain recipes you'd like to see if your favs haven't been posted yet! Hope you all enjoy!

Creamy Artichoke Soup 4 x 1C servings

1 Tbsp EVOO
2 leeks, white and light green parts only, chopped and rinsed well
2 cloves garlic, chopped
1 x 8oz package frozen artichoke hearts, slightly thawed
1 tsp fresh chopped thyme
1 tsp salt
1/4 tsp black pepper
1 russet potato, peeled and cut into 1-inch cubes
2 C Low-sodium Chicken Broth
1/2 C low-fat milk (sub goat's milk for those that are lactose intolerant. also has less cholesterol)
juice of 1/2 lemon
2 tsp chopped chives, for garnish

1. Heat olive oil in bottom of a pot. Add leeks, garlic, artichokes, thyme, salt and pepper. Sautee, stirring occasionally to keep garlic from turning brown, about 5 minutes or until leeks are soft. Add potatoes and chicken broth. Bring to boil, cover and reduce heat to simmer for 20 minutes.

2. Remove from heat and blend until smooth using a hand-held immersion blender*. Add milk and lemon juice. Blend again. Adjust seasonings as needed. Ladle into bowls and garnish with chives.

*you will need to add this to your kitchen tool must haves if you don't own one already.

Poblano Stuffed Peppers serves 4

4 poblano peppers

1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
1 can of kidney beans, drained and rinsed
1 pkg Uncle Bens Whole Grain Brown Rice
1/4 C salsa
1 tsp garlic salt
1 tsp cumin
1 tsp of chili powder (if you want some heat)
1 Tbsp Cilantro, chopped
1 Tbsp Parsley, chopped

1/4 C low-fat Monterrey jack cheese
Sliced Avocado, for garnish

1. Mix together the second set of ingredients in a bowl. Set aside.

2. Remove stems and seeds and slice length-wise in half. Spray inside of peppers with olive oil spray or Pam. On foil-lined baking sheet place peppers facing down and Bake at 400 degrees for 10 min.

3. Pour mixture into pan and saute until flavors meld together and get hot, about 5 minutes. Stir occasionally.

4. Remove peppers from over. Turn over and fill with mixture. Top with cheese and pop back into oven for 1-2 minutes or just until cheese has melted.

5. Top with avocado and serve.

Quinoa Risotto with Herb Creminis 4 x 1C servings

Risotto is a classic Italian rice dish that is made slowly with broth to create a creamy texture. Often it's made with butter, white rice and onions. Here is a healthier version. I love me some risotto but I don't love what it does to my waistline. This recipe is made with the same technique but uses Quinoa instead of traditional Arborio. Quinoa is loaded with protein and is very versatile. A must for vegetarians and meat-eaters alike. This is a bit more labor involved but don't let that scare you away. It is decadent without all the calories.

3 C low-sodium vegetable broth
2 tbsp olive oil
4 C sliced cremini mushrooms
2 cloves garlic, chopped
1 tsp fresh thyme, finely chopped
1/2 tsp fresh rosemary, finely chopped
3/4 tsp salt
1/4 tsp black pepper
2 Tbsp shallots, chopped
1 C quinoa
1/4 C dry white wine
2 Tbsp finely grated Parmigiano Reggiano cheese

1. Heat broth in saucepan until just simmering. Reduce heat to low to keep hot.

2. Heat 1 Tbsp of olive oil in skillet over medium-high heat. Add creminis in a single layer and let cook, undisturbed, for 2 minutes. Stir in garlic, thyme and rosemary. Season with a little salt and pepper. Continue cooking until mushrooms are browned and garlic is fragrant and soft. Remove from heat and set aside.

3. Heat remaining Tbsp of olive oil in skillet over medium heat. Add shallots and saute until soft but not brown, about 2 minutes. Stir in quinoa and season with salt and pepper. Cook for 1 minute. Stir in white wine and cook until absorbed. Ladle 1/2 C of hot broth into quinoa. Stir quinoa frequently until the liquid is absorbed. When broth is almost fully absorbed, add another 1/2 c of broth, stirring until absorbed. Repeat until all broth, 1/2 c at a time, has been added to quinoa and has cooked thoroughly, about 20 minutes. It will be plump and translucent.

4. Stir in reserved cooked cremini mushrooms and Parmigiano Reggiano. Risotto should be loose enough to slowly pour. If it's too tight, add more broth. Spoon into 4 bowls and serve immediately. Garnish with a little more grated Parmigiano.