The Saucy Ahi with Some Spice

Blackened Ahi Over Forbidden Rice with Bok Choy

 

This recipe is by far one of my favorites! This meal is what I would order at a high-end restaurant by the beach! We are going to get that dining out feel in our dine in atmosphere while cutting the dine out added calories, carbs, fats and who knows what else! Today we chose Ahi Tuna because it is not only packed with Omega-3 and tons of protein it also has an outstanding taste that most people really enjoy! I am very fortunate to be able to access a lot of today's ingredients at my local grocer but I am aware that that may not be the case for everyone, so we are including substitutions today! Hooray! Now this meal may look like it took longer than the majority of us want to spend in the kitchen but trust me if you can boil water you can make this tasty treat! Now to the kitchen my friends! All this food talk makes me hungry!

Skinny Grocery List:

Main Course:

8-10oz Ahi Tuna Steak (preferable not frozen) You can Sub Chicken here but keep in mind you cannot sear chicken like we will be doing with the Tuna and the Nutrition will differ - Please be sure to fully cook your meat if you go with chicken!

1/4 Tsp. Cayenne

1/4 Tsp. Sea Salt - Table Salt is Great too!

1/2 Small Lemon

1 Tsp. Black Pepper

2 Smaller Bok Choy - You can Always Sub 1.5 C Steamed Cabbage here :)

1/2 C Black Rice - Brown Rice is a Perfect Sub! They have boil in a bag too - time saver!

1 1/2 C Water

Horseradish Cream:

2 Tbsp. 0% Fage Greek Yogurt - Reduced Fat All Natural Sour Cream will work :)

1 Tsp. Small Lemon (This should be about 1/4 "wedge" of the Lemon)

1 Tsp. Horseradish Cream (I love Beaver Brand Hot Cream Horseradish! Great Taste!)

1/4 Tsp. Liquid Aminos - You can Sub Low Sodium Soy Sauce here and it will taste just the same :)

1/4 Tsp. Sea Salt

Peanut Chili Sauce:

2 Tbsp. All Natural Peanut Butter - All natural is BIG here! Hydrogenated Oil is the enemy!

1 Tbsp. Rice Vinegar

1 Tbsp. Liquid Amino - Once again Low Sodium Soy Sauce is great too!

1/2 Tsp. Red Chili Paste

3 Tbsp. Water

Kitchen Tools:

2 Small Bowls

Metal Strainer

Small Pot

Medium - Large Pot with Lid

Cast Iron Pan - Cast Iron is fairly Essential here but you can get away with a Non-Stick Pan

Measuring Cup

Measuring Spoons

Knife

Fork - If you prefer a Whisk, be my guest but I just like to use a fork :)

Don't Forget You Pots and a Lid
(No Pictured)

Directions to Ahi Bliss:

In your Small Pot add 1 1/2 Cups of water and bring to a rapid Boil

Add 1/2 cup dry Black Rice, Stir, Lower Temp to Low and set Timer for 30 minutes

1) Bring Water to a Boil 2) Add Rice
3) Stir and Lower Temp 4) Set Timer

While Rice is Cooking we are going to Keep Moving :)

Measure 4 Cups of water and Add to your Large Pot, Bring to a Boil

Rinse your Bok Choy thoroughly

Once your 4 Cups of water have reached a boil very carefully place metal strainer over the pot steadying your Bok Choy (Standing Leaves Up) and set timer for 20 Minutes

1) Measure out 4 C Water set to Boil 2) Rinse Bok Choy
3) Water reaches Boil 4) Set Strainer over Water and stand Bok Choy Up

Stir your rice :)

Now while our Bok Choy and Rice are Cooking let us start our Sauces!

Measure our Fage, Horseradish, Lemon, Aminos and Salt placing into your Small Bowl

1) Add Yogurt and Horseradish Cream 2) Squeeze 1 Lemon Wedge (1 Tsp.)
3) Add Aminos 4) Stir and Set Aside

Mix Well and Set aside

Now Measure 2 Tbsp. of Peanut Butter and place into your other small bowl

Microwave for 20-30 Seconds or until Peanut butter is fully melted

Add Rice Vinegar, Aminos, Chili Paste and Water

Mix well - Note: this will look chunky and separated, that’s ok!

Heat mixture for 15 seconds and stir again - Should be smooth and consistent - Set Aside

1) Heat Peanut Butter 2) Add Remaining Ingredients
3) Stir and Heat Again 4) Add Lemon Stir and Set Aside

Stir your rice :)

Heat up your Cast Iron Pan to High heat (Make sure you seasoned your pan if it is new - See Notes Below Nutrition)

Now Measure out Cayenne, Salt and Black Pepper and mix on a Plate

Carefully Press Tuna Steak onto seasonings evenly coating the steak but not crushing it

Repeat to both sides

1) Measure Spices and Place on Plate 2) Mix
3) Press Ahi Over Spices so they Stick 4) Repeat

Ok your 20 Minutes for your Bok Choy Should be done, Cover with Lid and Steam for 5 more minutes!

Are your keeping up??? I hope so! Promise this is easy XO

Remove Rice from heat after 30-40 Minutes or fully cooked (No Crunch)

1) Cover Bok Choy to Finish Steaming 2) Remove Rice From Heat
3) Heat Pan on High 4) Remove Bok Choy from Heat

When Your Cast Iron Pan is smoking CAREFULLY place steak into pan and Squeeze 1 Lemon wedge over and around it - Cook for 90 Seconds and Flip

Repeat with other side

5) Pan Should Be HOT!!! 2) Get your Lemon Ready
3) Place Ahi in Pan and Squeeze Lemon on and Around Steak
8) Repeat with other Side (90 Seconds Each)

Remove Steak and Bock Choy from heat.

Time to Place our food! Hooray! Nom Nom Nom!

Split everything 50/50 and you have two meals! One for you and One for your date...or two for you whatever you choose haha! ( I know I didn't share ;) )

♥♥♥ Dinner ♥♥♥

Skinny on the Nutrition:

Yields 2 Servings

Calories.............345

Carbs.................25.5g

Fat.....................10.5g

Sugar..................2.25g

Protein................44.25g

Fiber...................2g

***Note: All nutrition is based off of serving size and brand recommendations

How to season a Cast Iron Pan: This is something I watched my mother do who watched her mother do before her and so on. It is important to season a new pan and reseason it after every use. Super easy! What you need to do is pour a little olive oil into your pan and use a paper towel to rub it in and around the edges....let soak for a few minutes...Voila! Seasoned! Now remember never fully wash this pan...just wipe it out until clean and reseason. I know this sounds weird but trust me...it makes a big difference!

Thank You for trying out Deliciously Skinny Recipes! Hope to see you again next week!

XOXO,

Magan





♥ME♥

Pumped Up Pumpkin Cheesecake

Pumped Up Pumpkin Cheesecake

Welcome back fellow fattening fitness food lovers! This recipe was a challenge! It took 3 cheesecakes and a lot of taste testing from my Taste Testing Team Coworkers to get this just right, but 3rd time is a charm right? Right! Not only do I love pumpkin (my favorite pie!) but I love cheesecake, well any cake for that matter, so pumpkin cheesecake was a shoe-in for the fall season. Please take note that I will be putting a little variance in measuring to make it sweeter or give it more of a pumpkin flavor....I will put a note next to it (you know I put sidebars on everything!) to show which can have a little more or a little less. Ok now time to get down to business and get Cookin'!

Skinny Grocery List:
Remember I always say to make a list...it just makes life easier ;).

Cake Filling -

1/2 to 1 C Pure Pumpkin - I love Libby's All Natural 100% Pure Pumpkin...Great Brand!! I used 1/2 a cup but I am confident that a little kicked up pumpkin flavor would be just as amazing!

2 Packages Reduced Fat Cream Cheese - I know all of us do not have access to a great variety of all natural and organic foods but with Dairy I really couldn't stress going natural more. I go for Horizon's Organic Reduced Fat Cream Cheese - No Fillers!

1.5 Tsp. Cinnamon

1 Tsp. Nutmeg

1 Tsp. Vanilla Extract

1 Packet of Gelatin

1/2 to 3/4 C Stevia in the Raw - Stevia is your best choice when choosing a sugar substitute - You can add up to 3/4 C and still maintain a great flavor - I went with 1/2 C.

Cake Crust-

1 C Almonds - I chose slivered almonds due to Laziness convenience and time management :)

3 Egg Whites

1/4 C Stevia in the Raw

1/4 Tsp. Cinnamon

1/4 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt (you can always sub with table salt)

Non-Stick Spray

Gadgets and Tools:

Blender

Mixer with Whisk and Beater attachments

Pie Pan or Spring Form Pan

Spatula

Measuring Spoons

Measuring Cup

2 Mixing Bowls and 1 Small Bowl

PMA - Positive Mental Attitude - A must in our kitchen :)

Delicious Directions:

Preheat oven to 350 Degrees

Pull Cream Cheese out so it can soften

In your blender place Almonds, Stevia, Cinnamon and Salt - Blend until coarse

1) Add Almonds 2) Add Sugar
3) Add Cinnamon 4) Add Salt

Place 3 Egg whites and 1/4 Tsp. Vanilla Extract into your mixing bowl and whisk with your mixer on high until fulling blended

Stir in Blended almond mixture and whisk until fully mixed and smooth

5) Blend until Coarse 6) Add Vanilla & Eggs into Mixing Bowl
7) Whisk until Blended 8) Whisk Almond Mixture and Eggs

Spray pan with non-stick spray and pour in our batter, spreading evenly

Bake on the middle rack for 8-10 Minutes (9 was perfect for me!)

9) Should Look this :) 10) Now Mix with the Spatula - Don't forge the sides ♥
11) Spread evenly in your Pan 12) Bake on the Middle Rack

Crust should come out firm with a little give, just like a soft cookie :) Sugar preferably

After Fully Baked it shoud have Cookie Texture - I LOVE COOKIES!!!

Next take 1 gelatin packet and place into a small bowl

Now measure 1 Cup of water and microwave until boiling

Add water to gelatin and stir - wait until mixture turns clear before using

1) Pour Gelatin into a Small Bowl 2) Add 1 Cup Boiling Water
3) Following directions - Wait until it Dissolves
4) Add Softened Cream Cheese to Bowl

Next in your other mixing bowl add cream cheese, pumpkin, vanilla extract and Gelatin

5) Mix Cinnamon, Nutmeg and Sugar and Add to Bowl
6) Add Pumpkin 7) Add Vanilla and Gelatin
8) Blend - Note: User Beater Attachment first then Whisk!!!

Now Start with your beater attachment and mix the above ingredients

This is me being lazy and skipping steps! I went right to whisking
and had to call in the cleaning crew! Beat then Whisk...Trust me ♥

When mixed well follow up with the whisk attachment to ensure zero lumps or bump (We hate Lumps and Bumps!)

Once your filling is fully mixed evenly distribute over your cooled crust and refrigerate 4 Hours Prior to serving (Sorry guys! This wait is excruciating!)

Evenly Distribute Mixture in Pan and Refrigerate

Time for clean up and we are done!!!!

Enjoy your hard work! This is great paired with a yummy sugar free Vanilla Latte! Mmmm

Yum! All Done! Enjoy!

Also keep in mind this is a dessert and not a meal so its ok once in a while to indulge a little, but I do not suggest adding this into your meal planning rotation...I tell you because I love you! XoXo

Skinny on the Nutrition:

Yields 8 Servings

Calories..............................220

Fat......................................20g

Carbs.................................7.75g

Sugar.................................2.75g

Protein................................8.25g

Fiber..................................2.25g

***Note: All Nutrition is based off of brand recommendation and serving size.






See you again next week! Muah Muah!

XOXO,

Magan

San Diego March 2012

Eating Right and Working Hard

Pasta-Less Garlic Chicken Al Dente

Pasta-Less Garlic Chicken Al Dente

I am so excited that fall has begun because there are so many wonderful recipes that taste so rich and flavorful without having less than ideal nutrition! This recipe not only tastes good but it is super easy! Our faux pasta is made with Spaghetti Squash which has a make-up much like angel hair pasta but with a crunch! Delizioso! Today we are going to use chicken but this recipe would also be very good witch shrimp or shellfish. Do what you think will fit your pallet and make it your own. Time hit the kitchen!

Skinny Ingredients:

3 lbs. Chicken Breasts

1 Large Spaghetti Squash (approx. 4lbs)

1 C Vine Ripe Tomatoes (2-3 tomatoes)

1 package Baby Bellas (should yield 2 cups)

½ C finely chopped Parsley (half a bunch)

3 Tbsp. Minced Garlic

¼ Tsp. Pepper (Black or Tri)

2 Tsp. Sea Salt

2 Tbsp. Extra Virgin Olive Oil

Non- Stick Spray ♥

Tools and Gadgets:

2 Large Non-stick Skillets

Spatula

Measuring Spoons

Paring Knife (Or any sharp knife for cutting meats and veggies)

Tongs

Measuring Cup

Strainer

Cutting Board

Baking Pan

Fork (I know everyone has one of these! Well…unless you’re a college student then maybe not haha)

Directions to Pasta-Less Pasta:

Preheat oven to 350 Degrees

Place Squash into baking pan on the middle rack and bake for 30-40 minutes

1) Select a Pan 2) Place in the Middle
3) Middle Rack for even baking

While your squash is baking turn on your grill to heat up J

Clean your chicken breasts removing any fat (after cleaning and grilling your 3lbs should drop down to about 2.5 lbs.)

Sprinkle with 1 Tsp. of Sea Salt (LOVE this Stuff)

Place Chicken on grill and cook for 10 Minutes and then flip and repeat until chicken is cooked through

1) 3lbs of Chicken 2) Clean Chicken
3) Sprinkle with Sea Salt and Place on Grill
4) Flip after 10 Minutes and Cook throug

Remove chicken from grill and Cut into Strips or bite size pieces (Any size you choose is perfect!)

Next we will rinse our veggies and prep for slicing, dicing and chopping. – Let Drain
Remove Squash from the oven and very carefully poke with a knife, if the knife slides in easy to the middle of the squash it is cooked thoroughly. If not bake for an additional 5 minutes and check again. J

Let squash cool for 10 Minutes

Now Time to chop and measure our veggies ♥

Rinse Veggies
1) Parsley 2) Chop into very small pieces avoiding Stems

3) Tomatoes 4) Chop and set Parsley, Tomatoes and Mushrooms aside
5) Set Cut up Chicken Aside
6) After removing Squash from oven knife should slide in with ease, that means it is done :)

Carefully cut the Squash in half and remove seeds

Now take a fork and pull the strings of squash away from the shell separating them as you pull (See Photo) ♥ Should yield 6-7 Cups



1) Place Knife through the middle  2) Slice downward one side
3) Repeat with other side 4) Should split right in two - Great Job!

5) Remove Seeds 6) Should look like this :)
7) Stab with fork and pull towards the middle
8) Repeat to the whole squash

9) Scrape the Sides Getting all of the "Meat"
10) Nothing Left but a Thin Shell :)



Place 2 Cups of sliced mushrooms into a greased (non-stick spray) skillet and sauté for 5 minutes on medium high heat

Add 1 tbsp. Garlic and Chicken and drop the temp to low - medium low

And simmer for 10 minutes stirring occasionally

1) Heat Skillet - Add Mushrooms and Garlic - Saute 2) Add chicken
3) Add 3 Cups of Squash - Garlic - EVOO - Parsley
4) Saute over low heat - Repeat with remainder of Squash

5) Add Tomatoes 6) Simmer for 5 Minutes
Looks like So ♥





Heat a skillet to medium-low heat add half of your squash and 1 Tbsp. of Extra Virgin Olive Oil, ½ of Your Parsley and 1 tbsp. of garlic sauté until lightens in color (See Photo)



Add remainder of Squash, 1 Tbsp. of garlic, remainder of parsley and 1 Tbsp. of EVOO and sauté (Remove from heat)

Stir in Tomatoes to your chicken and mushroom mixture and simmer for an additional 5 minutes until tomatoes soften and remove from heat.

Time to clean up!

Magnifico! Enjoy your Pasta-less Pasta Al Dente! Yum! ♥♥♥♥



♥ Bonus Recipe! See "Shapely Shrimp" (Submitted 7/13/12) recipe and Toss with 1 Cup of Spaghetti Squash! Yummm So Good! ♥
Just add: 42 calories, 10 carbs, 0 Fat, 4g Sugar, 1g Protein and 2g Fiber!!!

Skinny on the Nutrition:

Yields 6 Servings

Serving includes 1 Cup Squash

Calories…………………… 265

Carbs………………………. 12g

Fat…………………………... 6g

Sugar……………………….. 4g

Protein……………………. 38.5g

Fiber……………………….. 3g

***Nutrition is based off of serving size and brand recommendation.

Thank you for stopping by and hope to see you for dinner again next week! ♥

XOXO,

Magan



Image by Hibmages Photography
♥Belissimo♥





Toned Taco Salad

Toned Taco Salad

Hola! This recipe is nothing short of fiesta in your mouth! The goal here was to take the much loved restaurant style taco salad bowl and create it at home without the grease, goo and gunk our stomachs do not want or need. You will be getting a sombrero full of vitamins and nutrients from this veggie packed salad along with a huge helping of protein! Alright amigos let’s head to the kitchen for some fit food fun!

Skinny Grocery List:

1 Pkg Jennie-O 99/1 Ground Turkey

4 Cup Shredded Iceberg Lettuce (Small head)

1 C Beef Steak Tomato (1 Medium) or Vine Tomato (2 Small)

1/3 C Red Onion (Small)

1 C Orange Bell Pepper

1 Cup Black Beans - Try to go all natural with your black beans ♥

4 Smart and Delicious Low Carb Wraps (Smaller Size – 50 Calories, 7 Net Carbs Mmmm!)

Non-Stick Spray

1 Tbsp. Chili Powder

1-2 Tsp. Garlic Powder (I like a little more garlic but if you only want to add 1 Tsp. go for it J)

1 Tbsp. Minced Onion

¼ Tsp. Ground Cumin

½ Tsp. Black Pepper

4oz Can Diced Green Chiles (I chose mild because I am a baby when it comes to spicy but if you like it calienté, then add some HOT green chilies! Whoa Enchiloso!

½ C Water

Kitchen Taco Salad Tools:

Baking Sheet

Oven Safe Bowl – Bake ware – I used a regular cereal bowl that was oven safe up to 400 Degrees

Measuring Cup

Measuring Spoons

Paring Knife

Strainer

Skillet– non-stick pans are great for easy clean up!

Spatula or Large Spoon

Directions to a Tasty Taco Salad:

Preheat your oven to 400 Degrees

Place your Ground Turkey into your Pan on medium-high heat and stir occasionally until turkey is fully cooked

When turkey is cooked through add ½ Cup water, chili powder, garlic powder, pepper, minced onion, cumin and diced chilies and stir well. Drop heat down to low and simmer for 30 minutes stirring occasionally.

1) Med-High Heat 2) Cook Through
3) Add Water, Chilies and Spices - Stir well 4) Simmer (low heat) for 30 Minutes

While your turkey is simmering how about we dice up our veggies J

Make sure to rinse your veggies and beans well – See photos for a Salad tutorial

I can not stess this enough!
Keeping our bodies Healthy & Happy with clean produce :)

Slice, Chop, Dice, Measure Fun Fun FUN

Once your oven has preheated coat each side of your tortilla and neatly tuck and fold into your bowl – I folded over the tortilla to make it fit snuggly. A few bends and curls add character!J

Bake your tortillas for 14-15 minutes or until firm and golden brown on the ends – if you want them to be a bit softer lessen to 10-11 minutes.

1) Spray Both Sides with Non-stick 2) Make sure your bowl is oven safe
3) Tuck and fold til it is nice, neat and cozy at the bottom of the bowl
4) Place on the middle rack and bake

Once all the water has cooked off from your Turkey remove from heat and set aside.

Now it is time to clean up awww the fun is almost over :( !

Once that is done build your taco salad and enjoy the fruits of your labor! Yummmm!

The best thing is the Left overs are delicious too!!! ♥♥♥

Skinny on the Nutrition:

Yields 4 Servings

Serving Size 1 Salad

Calories…………………… 293.5

Carbs………………………. 29.5g

Fat…………………………... 5g

Sugar……………………….. 3.5g

Protein……………………. 42.5g

Fiber……………………….. 12.5g

***Nutrition is based off of serving size and brand recommendation.

Thank You for stopping by and I hope to see you again for dinner next week! Same Time Same Place! ♥

XOXO,

Magan



Image by Hibmages Photography
Stay in shape with Dancing!
There is no reason staying skinny has to be so much work!
♥So Have Fun with it and Bust a Move! ♥