Spinach, Bacon and Gruyere Frittata (Fitness magazine)

Only 248 calories, 18 grams of protein, 6 grams of carbohydrates and 17 grams of fat!

Ingredients

• 2    slices turkey bacon
• 3  teaspoons  olive oil
• 1/2  cup  thinly sliced shallots
• 2    packed cups baby spinach
• 6    large eggs
• 2    large egg whites
• 1  tablespoon  low-fat milk
• 1/8  teaspoon  low-fat milk
•     Pinch salt
•     Pinch ground nutmeg
• 1/2  cup  grated Gruyere

Directions

1. Cook the bacon in a 10-inch ovenproof skillet over medium heat until just crisp, 3 to 4 minutes. Transfer bacon to a paper towel-lined plate; wipe drippings from skillet. Crumble bacon.
2. Add 1 teaspoon of the olive oil and the shallots to skillet; saute until soft and slightly golden, about 3 minutes. Add the spinach and saute until wilted, about 1 minute; transfer to a plate and let cool. Rinse and dry skillet.
3. Preheat the broiler. In a large bowl, whisk together the eggs, egg whites, milk, black pepper, salt, nutmeg, bacon, and 5 tablespoons of the Gruyere. Return skillet to the stove; add remaining olive oil. Pour in the egg mixture, stirring to distribute bacon. Arrange spinach and shallots over the top. Reduce heat to medium low and cook, without stirring, until edges begin to set, about 3 minutes. Cover and continue cooking 5 minutes longer or until eggs are almost set.
4. Sprinkle remaining Gruyere over the top and place the frittata under the broiler until eggs are set and top is golden and lightly puffed, 2 to 3 minutes. Remove from broiler. Run a knife around the edges to loosen, and then slice into wedges. 

Coconut-Curry Beef (All You)

Ingredients

• 2  tablespoons  vegetable oil
• 2  pounds  beef chuck roast, cut into 2-inch pieces
• Salt
• 2  large onions, each cut into 8 wedges
• 4  cloves garlic, finely chopped
• 2  tablespoons  finely chopped fresh ginger
• 1  12-oz. can light coconut milk
• 2  tablespoons  packed light brown sugar
• 1  tablespoon  curry powder
• 1  teaspoon  cayenne
• 1  pint cherry tomatoes

Preparation

1. In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.

2. Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.

Asian Pasta Stir-Fray (Shape)

I found this in the March 2011 Shape magazine. 

Ingredients:

2 cups whole-wheat penne

2 tsps. whole-wheat flour

2 Tbsp. low-sodium soy sauce

3 Tbsp. red wine vinegar

1/4 cup low-sodium chicken or vegetable broth

1 egg plus 3 egg whites

1 Tbsp olive oil

4 cups baby spinach

3 garlic cloves, minced

2 cups chopped tomatoes

1/4 tsp. crushed red pepper flakes

1/4 fresh pineapple, peeled, cored and cut into thick sticks; or 1 1/4 cups canned pineapple chunks, drained

salt and freshly ground black pepper.

Directions:

1. In a large pot of boiling water, cook pasta until al dente according to package directions; rinse under cold water and drain.

2. Meanwhile, whisk together flour, soy sauce, red wine vinegar, and broth in a small bowl, lightly beat egg and egg whites.

3. In a wok or large skillet, heat oil over medium-high. Add spinach and garlic and stir-fry for about 3 minutes. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute. Stir in tomatoes, red pepper, and soy sauce mixture. Cook for 2 minutes, then increase heat to high and bring to a boil. Add pasta and cook for 2 to 3 minutes or until heated through.

4. Remove from heat, add pineapple, and toss gently to combine. Season with salt and pepper.

Ham and Cheese-stuffed Chicken (Redbook)

Ingredients

• 1/2 cup(s) (about 2 ounces) ham, roughly chopped
• 1/2 cup(s) (about 2 ounces) diced taleggio or fontina cheese
• 4  (6 ounces each) chicken breasts, boneless and skinless
• 1/4 cup(s) all-purpose flour
• 2 large eggs
• 1 cup(s) Italian panko breadcrumbs

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Directions

1. Heat oven to 350 degrees F. In a small bowl, combine ham and cheese.
2. Cut a deep pocket into the thickest side of each chicken breast. Stuff each breast with ham and cheese. Close back up with wooden toothpicks.
3. On a plate, mix flour with 1/4 teaspoon each Kosher salt and pepper. In a bowl, lightly beat eggs. Place breadcrumbs on another plate. Coat chicken in flour mixture, then eggs, then breadcrumbs, shaking off any excess.
4. In a nonstick skillet, heat 4 tablespoons canola oil over medium heat. Cook chicken, turning with tongs, until brown all over, 7 to 8 minutes.
5. Place chicken breasts on a baking sheet and bake for 15 minutes or until cooked through.

Orange Stir-fry chicken (Redbook)

This recipe is only 547 calories and 13 grams of fat compared to Applebee's Crispy Orange Chicken 1,500 calories and 58 grams of fat!!!!

Ingredients

Sauce:

• 3/4 cup(s) orange juice
• 1/4 cup(s) honey
• 2 tablespoon(s) low-sodium soy sauce
• 1 tablespoon(s) cornstarch
• 1 teaspoon(s) grated orange zest
• 1/2 teaspoon(s) hot red pepper flakes

Stir-Fry:

• 1/3 cup(s) all-purpose flour
• 1/4 cup(s) whole-wheat breadcrumbs
• 2   egg whites
• 1 pound(s) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoon(s) canola oil
• 2 teaspoon(s) minced garlic
• 2 cup(s) (6 ounces) broccoli florets, blanched
• 1 cup(s) (4 ounces) sugar snap peas
• 1 cup(s) (4 ounces) sliced mushrooms
• 1  red bell pepper, seeded, cut into thin strips
• 1 bunch(es) (small) baby bok choy
• 1 can(s) (5-ounce) water chestnuts, drained (about 1 cup)
• 1 cup(s) shredded carrots
• 1/4 cup(s) sliced, toasted almonds
• 1/4 cup(s) crispy Chinese egg noodles

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Directions

1. Combine sauce ingredients.
2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
3. In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving)