Game Day BBQ

Today is the day...the first home game of the season for the Troy Trojans! And let's face it, it is not really the football we look forward to...it's the good eats!

What better way to kick off the season than with BBQ! In my hometown of Dothan, AL my mom and dad (Ma and Pa) are known for their awesome BBQ and friendly service at The Blues Kitchen. So, I thought I would give it a go and try to make BBQ myself. I read about some great all natural BBQ Sauces in Clean Eating Magazine today! Try Denny Mike's BBQ Sauce for your next BBQ!

I really only made one adjustment to your typical BBQ recipe, and that was using Pork Tenderloin as my meat. It is the leanest cut of pork; yet, it is just as juicy, tender, and flavorful as any other cut.

I am hoping to develop a natural and healthy version of the BBQ sauce as well! But that is still in the research process! LOL

Give Pork Tenderloin a chance the next time you make BBQ for the big game and try to find a healthier BBQ sauce to go along with it. It will be a crowd pleaser and a tummy pleaser!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

A New Twist On A Chinese Classic

A New Twist On A Chinese Classic

So, we had a repeat of Chinese "Make-In" the other night. Dusty had sweet and sour chicken with steamed rice. I had picked up a cabbage to make Chinese veggies with, but completely forgot to prepare it.

So, I took down some of the frozen veggies I had left in the freezer and made a medley with them. I have to say, they were fabulous! Tangy, thanks to the Teriyaki sauce, sauteed with a tad bit of almond oil, and topped off with a little sweet and sour sauce when it was time to eat!

Give this Southern-style mix of veggies a try with your next Chinese "Make-In" dinner one night soon:

A Twist on Chinese Veggies

• Combine 1/2 c of frozen green beans and black eyed peas, 1/4 c of frozen peppers and onions, a good handful or two of shredded carrots, and bring to a boil. You want to make sure you boil them long enough to help them soften up.
  
• Heat a small saute pan over high heat with 1/4 tsp almond oil in it. Once the oil has heated, move the pan around a little so that it coats the entire pan. Reduce the heat to low or med-low.
• Strain your vegetables and transfer to the saute pan.
• Cover with a cap full of Teriyaki sauce (again, a little bit goes a long way because this is loaded with sodium).
• Saute for 5-10 minutes, or until the vegetables are soft and have had time to simmer with Teriyaki sauce.
• Add a small spoonful of your Sweet and Sour Sauce just before you take your first bite for added flavor.

This is a great way to enjoy Chinese style veggies without added fats or sodium. By using 1/4 tsp almond oil you save added fats, and by using the cap of the Teriyaki bottle to add it in, you reduce the amount of sodium.

Feel free to use this cooking method with the typical vegetables found in Chinese restaurants such as cabbage, carrots, broccoli, water chestnuts, and more.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Vegetable Chili

Ok, so I had chili on the menu for the other night, but I really wasn't in the mood for meat, especially beef (not a big beef fan). So, I decided to throw a few different frozen vegetables- green beans, black eyed peas, and a seasoning blend of peppers and onions- in a Crock Pot with some tomato puree, spices like chili powder, an organic vegetable seasoning, granulated garlic, and a bit of Mrs. Dash Southwest Chipotle seasoning, and a chopped up chestnut (I gotta throw them in where I can!).

Use a good bit of tomato puree, sauce, or a combination of both. Also, be sure to par-boil your frozen veggies before placing them in the Crock Pot (bring them to a boil and then change your water- just drain them for this). I am not ashamed to say I did not do this, and they were tough.

Overall, it was a good recipe; however, the tough frozen veggies made it hard to eat! LOL

But give it a go for yourself using the tips above and you will have a warm, healthy, and easy meal to enjoy on a nice fall night.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Chestnuts...Not Just for Christmas

Chestnuts

Hey guys! So, today I went home to Dothan. Dad and I spent a good amount of time in the backyard picking up chestnuts that had fallen from the tree in our backyard!

We washed them up, scored them, and roasted them at 425 degrees for about 20 minutes. It is important to say that scoring the chestnuts is a must, because they will pop in the oven and scare the mess out of you if you don't! LOL We learned this first hand today!

I don't have much information on chestnuts right now, I'm still in the researching process. They are nutritious, beneficial to your health, and a low fat nut!

Here are some pictures to help guide you along the way or Roasting Chestnuts. They are really good, a tad dry when by themselves; but, they will be fabulous in dishes and when seasoned!

Check back soon, more info and recipes on chestnuts to come!!!




This is a pic of the chestnuts roasting in the oven...










This is what happens when a chestnut explodes in the oven! It's hard to tell, but it looks like flour has exploded on the side wall...











The Final Product...A nice roasted chestnut!





Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Chicken Tacos

Chicken Tacos

Everyone loves to go Mexican every once in a while, but I learned the hard way that going to a Mexican restaurant does nothing but kill the food. It is so heavy-laden with grease that you can't enjoy the ingredients.

So, tonight Dusty and I had tacos. Healthy and delicious tacos! They were made with chicken (high in protein and low in fat) and wraps (Flat Out in Whole Wheat) that are low in fat and high in fiber (9 g, 36% of your DV!).

All I did was cook the chicken, add in a taco seasoning, and warm up the fiber wraps. For extra toppings use an all-natural salsa, veggies, or a 2% cheese.

These tacos were satisfying; and best of all, no grease stains were left on our clothes!

The next time you crave Mexican, don't go out to eat, go out to your local market and get your own ingredients. You and your body will be glad you did!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

A Veggie Lover's Tailgate Dream

Veggie Shish Kabobs

Want to join in on the tailgating fun and keep up your healthy lifestyle at the same time?

There is a simple solution- Shish Kabob it! Alternate onion and pepper slices on a skewer and grill over a low to med-low heat on your grill.

Marinate with Jalapeno juice and a vegetable seasoning before grilling for added flavor.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Homemade Tomato Soup

Homemade Tomato Soup

Tell me, why would you buy something at the grocery store and not look at the ingredients first? Now, I'll be the first to admit I don't always do this. But, that is exactly why I am writing this blog.

Tomato soup. Pretty simple right? That's what I thought, until I turned the can around to the back. Why in the world would you put corn syrup in a soup? And flour, now that I can almost understand better than the corn syrup, but still, why is that necessary?

So, I got some tomato puree and tried my own. It has a stronger flavor, and is more bright red. Which, in my opinion, goes to show you that those added ingredients do nothing but dilute the flavor.

As is my rule with most anything that involves herbs and spices (as long as they're not sodium heavy), season your soup to taste. I like to make mine a bit spicy, so I like cayenne and garlic; but, to keep it simple, just go with sea salt and pepper.

Give it a try the next time you want soup. Get a can of tomato puree or paste, and get creative!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Cooked Sandwich

Cooked Sandwich

When my dad first opened up Pa's Place, he specialized in sandwiches. He opened my eyes to the world of the Sandwich Press and having a cooked sandwich. This basically means just cooking your meats and melting your cheese. For me personally, it meant a turkey sandwich with mustard, lettuce, pickle, and sometimes onion that was "smooshed" (the sandwich press would flatten the sandwich if lowered enough, and that is my favorite way to eat a sandwich now!). Pressing, or cooking, a sandwich enriches all of the wonderful flavors. There is nothing better than the first bite of a warm and flavorful sandwich. Here's what you do:

Cooked Sandwiches

• Use an all natural meat, like Hormel Natural choice sandwich meats.
• Over a medium-high heat, cook 1-3 slices of the sandwich meat.
• Once the meat has had time to cook (it only takes a couple of minutes) place ½ to 1 slice of 2% Colby Jack cheese on top of the meat to melt.
• If you have 3 slices, place your cheese in the middle and fold the outer edges of meat over it.
• For 1 slice, place ½ slice of cheese to one side of the meat and fold the other half of meat over it.
• Remove the meat and cheese from the pan and place on you bread. Add any condiments (like mustard, onion, pepper, etc.).
• Place you sandwich over the med-high heat and brown each side.
• Cut and serve.

Once you eat a cooked sandwich, you’ll never go back to a plain cold meat and cold bread sandwich again! If you have a Sandwich Press you can use it to make your cooked sandwiches; but, if not, a pan on top of the stove works just as great.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Zucchini Bites

First Attempt Zucchini Bites

Now, tonight Dusty is going to have nachos, but I am trying to eat all natural again and get back into a great healthy lifestyle. So, I tried to come up with an alternative to using tortilla chips. Now, don't get me wrong, Baked Lays tortilla chips are a great healthy alternative, but I really wanted to use a vegetable. My first instinct was to use a summer squash, but my local market did not have any good looking ones. So, I decided to go with a nice zucchini! I know these are no where near "nachos", and they need a little added help, but they are still bite size, yummy, and they are much more nutritious! Now, they didn't turn out quite like I had hoped, but I also cooked them in a bit of a hurry. Here's what I did this time, please try it out and give any suggestions that you have. I'd like to continue working on this recipe and get it into tip-top condition! :)

1st Attempt Zucchini Bites

• 1 medium zucchini cut into 1/4" rounds (I used a mandolin, but you can just cut thick rounds with your Chef's knife).
• Place the rounds on a greased baking sheet.
• Cut small slices of 2% mozzarella cheese (sized to fit zucchini rounds) or sprinkle 2% mozzarella cheese over the rounds.
• Top off with chopped onion and bell pepper.
• Place in a 450 degree oven for 8-10 minutes. Keep a close eye on them so that the cheese does not burn.
• Place on a plate and sprinkle a small bit of parsley and granulated garlic on top.

As I stated above, this is a first attempt recipe that turned out rather bland. I want to continue to improve on it. A few things that I think will help are to mix the zucchini with 1 packet of Italian seasoning (and no more than 3/4 tsp almond oil if needed), using a 2% shredded mozzarella or sharp cheddar cheese (I used an all natural, fat free, gluten free monterey jack, and believe this contributed to the blandness of the dish) and putting them on the grill so that the oil drips down and the zucchini is not left sitting in the excess oil. Again, please leave any comments you may have on ways to improve this recipe without compromising the nutrition or flavor of the dish.

Always remember you can have fun, eat great, and stay healthy all at the same time! :)

"No Labor" Grilled Dogs with Chips

"No Labor" Grilled Dogs with Chips

Happy Labor Day Everyone! I hope you're having a great Labor Day! I am back in Troy now, and Dusty and I decided we would take a break from studying to enjoy a little bit of this holiday. And what else is there to do on Labor Day other than grill out?! We decided to do hot dogs and chips....the lazy man's healthy way. By this I mean, we at store bought chips, I didn't make them myself (LOL). Here's what we did:

No-Labor Grilled Dogs with Chips

• Take a Kosher, All Natural, or Organic hot dog and grill it to perfection. We used Hebrew National low fat wieners and grilled them for about 5 minutes or so until they were cooked through and had grill marks.
• The last minute (or less) on the grill we through our 100% Whole Wheat buns on the grill to toast.
• Once they come off the grill, add your favorite condiments like mustard, onions, and relish (remember to go heavy on the light condiments and light, if at all, on the added fats like mayo or slaw made with a store bought dressing).
• Pair your dogs with a Baked Lays product or make your own chips by slicing potatoes in thin rounds and baking them at 375 until crisp).

What a Labor Day treat! Easy grilling, great tasting hot dogs and Baked Lays for a no fuss holiday meal. The best part is that you get to have fun grilling out and chowing down on a hot dog meal that is healthy for you!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Food on the Run

Nachos In A Cup

This is just a cute little dish I made that would be great for parties or for when you need a meal you can take on the road with you.
They're cute, easy to eat, and yummy! Give them a try for yourself:

Nachos In A Cup

• Take a few Baked Lays Tortilla Scoops, add in a little seasoned extra lean ground beef, and top with 2% Cheddar (or Mexican if available) cheese.
• Serve and let your guests enjoy, or place in a shallow storage container to take with you.

Simple, simple, simple. And so delicious. This dish is bound to be a hit at your next party or your new favorite meal-on-the-go.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Just a Quick Note

Hey guys! Just wanted to say sorry for no posts this weekend, it's my sister's b'day, so I've been in Dothan celebrating all weekend! Not much cooking going on, I did pass up some great cookware yesterday. I'm saving that money for ingredients :)

Will be back up and in action starting Monday!

Thanks for sticking with my site!

Kelli

Turkey Wraps with Squash Medley

Turkey Wraps with a Squash Medley

This little dish I put together is great for weekend entertaining. One weekend my mom came to stay with me I made them for our lunch and she absolutely loved them. Squash and zucchini are two of our all time favorites, so I decided to throw the medley in as our side dish! Try them together or separate, they're both great either way. Here's what I did:

Turkey Wraps

Take an all natural turkey sandwich meat, one that is not too thick or thin and is long enough to wrap up.
Lay down 4-5 leaves of fresh baby spinach across the turkey.
Add a few thinly sliced rings of onion on top of the spinach.
Top your wrap off with a light drizzle of fat-free zesty Italian dressing.
Carefully fold the turkey over, creating a wrap (you can hold it together with a toothpick if needed).
Bake for approximately 10 min in a 350 degree oven, or until the turkey is warm.
Serve warm.

Squash Medley

Take 1 medium squash and 1 medium zucchini. Use a mandolin to make a thin julienne or a chef's knife to make thin rounds.
Place in a large bowl and add about 3/4 tsp Almond Oil and 1 small packet of Italian seasoning.
Toss to coat all veggies.
Cook over a medium heat, until veggies are soft.

And there you have it. Both simple, yet flavorful dishes. You can serve the turkey wraps cold on a hot summer (and fall if you live in the South!) day for a refreshing treat. You can serve the squash with a sauteed or grilled chicken.
The possibilities are endless. Both include healthy, low fat and low calorie ingredients, so incorporate them into as many meals, in as many ways, as you can think of.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Kelli's "Sloppy Jane"

Sloppy Jane Biscuit Bites

This is a recipe that I created while playing in the kitchen one day. I was toying around with the idea of making BBQ sauce, but came up with this instead. It's been a hit with everyone who has had it, so give it a try and let me know what you think. :) It's kind of like a shredded BBQ chicken, but with a twist.

I entered it into an online recipe contest. It didn't win, but was published on their site. Take a look:

Crock Pot Sloppy Jane

It's really amazing to me, how one little ingredient can, in fact, affect the entire recipe. I am making this dish tonight for dinner. As I went to put in mustard, I realized I was out! I really didn't expect it to make such a difference, but it really does. It does not even taste the same. Plus, I only had a little bit of chicken left after making oven-fried chicken last night, so it's a lot thinner than normal.

So, just remember, if you have a recipe that works well, stick to it! There is a reason why it works. :)



Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

A Classic Sandwich with Sweet Fries

Chicken Sandwich with Sweet Fries

So, growing up, my favorite food of all time had to have been chicken fingers! Wow, no wonder I was such a chubbykins!
Now that I am older, and can cook, I've discovered a way that I can still enjoy my all-time favorite food minus all the health catastrophes that come along with it!
Tonight, I made chicken sandwiches with french fries, only they are not fried, they're baked! A little crushed Corn Flakes or Fiber One for the chicken, and 1/4 to 1/2 tsp almond oil for the sweet potatoes. And that's all there is to it! And as you can see above, you can adapt this dinner to fit any eater, I had a sandwich and Dusty had chicken fingers.


Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Chop Spaghetti

Chops Spaghetti

So, on the menu for tonight is one of Dusty's childhood favorites. He is a pasta lover. When he was little his mom would use pork chops in spaghetti, rather than beef or chicken. This is a delicious, and simple recipe to make, give it a try on your next busy day!

Chops Spaghetti

• Take 2 small cans of tomato sauce and add in oregano, basil, parsley, garlic powder, and onion powder to taste (see my Homemade Cheese Pizza for the sauce recipe). Place in the crock-pot on low.
  

• You want to get a pork chop that is extra lean, boneless, and sliced thin (this is only about 4g fat and 100 calories!).

• Sear it in a pan with 3/4 tsp of almond oil (or olive) over a med-high heat.

• Place the seared chops in the crock-pot with the tomato sauce.

• Cover in the sauce, and cook on high for about 30 minutes, and then set to low and let it cook all day.

• Just before time to eat, cook your whole wheat spaghetti noodles, drain, and top off with the sauce and one chop.
  

• If desired, place a tiny amount of 2% mozzarella cheese or parmesan, but remember, moderation is the key to a healthy dish.

So, there you have it. The next time your day is jam-packed and you have no idea how you're going to fit in a healthy meal, just stick your seared chops and tomato sauce in the crock-pot and come back when you're ready to eat!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)