Food + Blog= Love

Food + Blog= Love...Don't be fooled by the title.. Guys are welcome to view this blog too... This blog is written by a girl so obviously these recipes are girl friendly... Also, most of my posts will be healthy recipes YAY!! But every now and then I will throw in one of my favs! Hey, you gotta live a little!! It's OK to splurge and your man will love ya for it!

Feel free to share your recipes too! I am ALWAYS looking for new ideas!!

Thursday, May 31, 2012

Italian Chicken & Polenta Casserole

(Serves 6)
  • 9 oz precooked "tube" polenta
  • 1/2 cup organic diced tomatoes
  • 1/3 cup Marsala cooking wine
  • 2 garlic cloves, minced
  • 1 cup chopped red onion
  • 10 oz precooked chicken breast cut into bite-sized pieces
  • 3/4 cup ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 1/2 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1/2 tsp thyme
  1. Preheat oven to 400 degrees and bake/grill chicken
  2. Coat saute pan with cooking spray & place over medium heat.  Saute onion for 5-8 minute or until translucent.  Add garlic, rosemary & thyme, & cook for a minute more.  Stir in the Marsala wine, diced tomatoes & tomato paste.  Bring to a soft boil & then reduce heat, cover & let simmer for 15 minutes.
  3. Meanwhile slice polenta into 1/2-inch slices.  Coat bottom of casserole dish with cooking pray.  Evenly place polenta along bottom of dish.
  4. Cut cooked chicken into bite-size pieces & stir into tomato mixture.  Pour 1/2 of tomato/chicken mix over polenta.  Drop ricotta cheese by teaspoon into casserole dish.  Add remaining tomato mixture & sprinkle with grated Parmesan cheese.
  5. Bake for 25 minutes.
Nutrition Fact (per serving)
181 calories
19g protein
16g carbs
4g fat
5g sugar
675mg sodium

**M&F Hers Sep/Oct 2011 Recipe

Wednesday, May 23, 2012

Crab and Green Bean Salad

Found this recipe in Runner's World and thought I would give it a shot.

*Make sure you use lump crab.  I had some leftover shredded crab and there wasn't enough of it.  Also, I usually don't add salt to any of my recipes, but this one you will need to.  The sourness of the Greek yogurt and the sweetness of the apple is really good.  I did feel that recipe was lacking something, so if you make it and you add to it, please post to the blog!  The dude thinks we didn't have enough crab, which could be a possibility.

10 ounces green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup 2% plain Greek yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons fresh chives, minced
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces (about 1 cup) cooked lump crab meat

Fill a large pot (fitted with a colander) with water. Bring the water to a rolling boil over high heat. Add coarse sea salt and the green beans, and cook until crisp-tender, three to four minutes.

Remove the colander from the water. Rinse the beans with cold water so they cool quickly, helping them stay green and crisp. Drain the green beans and wrap them in a towel to dry.

In a large, shallow bowl, whisk together the yogurt, mustard, and fine sea salt. Add the green beans, chives, apple, avocado, and crab. Toss carefully to evenly coat all the ingredients with the dressing. Serves four.


Calories Per Serving: 220
Carbs: 17 g
Protein: 20 g
Fat: 9 g

Tuesday, May 22, 2012

Lemon-Thyme Chicken with Sautéed Veggies

Makes: 4 servings
Prep Time: 5 min
Cook Time: 15 min
Got a little extra time? Let the chicken marinade for 30 min so that it fully absorbs the flavors!

  •  4 tablespoons lemon juice 
  • 1 tablespoon chopped garlic; DIVIDE (part will go on chicken, the rest will go on veggies) 
  • 1 tablespoon chopped fresh thyme; DIVIDE 
  • Salt 
  • Fresh ground pepper 
  • 1lb chicken breast tenders, lightly pounded 
  • 4 teaspoons canola oil (I used EVOO) 
  • 1 medium shallot 
  • 1 1/2 cups frozen shelled edamame, thawed 
  • 1 1/2 cups grape tomatoes, halved 2 medium zucchini
  •  1/3 cup feta
*i also added yellow squash

In a ziplock bag, combine 3 tbsp lemon juice, 2 tsp garlic & 2 tsp thyme; season to taste with salt & pepper. Add chicken tenders, seal bag & gently turn to coat. Set aside.

Heat 2 tsp canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame & tomatoes. sauté 4 minutes.

Use veggie peeler to slice zucchini into long ribbons. Add zucchini & remaining lemon juice & thyme to veggies in skillet; sauté 2-3 minutes.

Transfer to a serving bowl, stir in feta & season with salt & black pepper to taste. Add remaining oil to skillet. Remove chicken from marinade & Sauté 2-3 minutes a side or until cooked through. Serve with veggies

 Nutrition Facts 327 calories 28 g protein 16 g carbs 13 g fat 5 g fiber

Thursday, May 3, 2012

8 Bugs You Don't Know You're Eating | Yahoo! Health

8 Bugs You Don't Know You're Eating | Yahoo! Health

As I am sitting at my desk at work, eating a delicious breakfast of Quinoa, I come across this story on Yahoo.  Thought I would share because it does make you think twice about food.