Tag Archives: Recipes

Breaking the Tradition with Penne Pasta

1 Mar

Every Monday while I was growing up, it was pasta night. My dad absolutely loves pasta so ultimately we had to grow a love for spaghetti too. Well, when I moved out of the house in 2011, after eating pasta literally every Monday up until then, I was so excited to never eat spaghetti again. Of course, that didn’t happen but I wanted to change it up a bit from the usual spaghetti noodles and meat sauce. This recipe is unique because you don’t use sauce which cuts calories big time and if you really want to use sauce you can.

Broccoli, Sausage & Penne Pasta

Serving size: 1

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

Garlic powder

2/3 cup of Penne pasta noodles (any other noodles are fine)

1 sausage

Broccoli (we used about 2 cups)

Mozzarella cheese

Water

Directions

1. Get a small to medium-sized pot and fill it about half way up with water. Shake some garlic powder and pepper in there. Put the stove on high and let the water boil.

2. Start cutting up the sausage into small pieces and throw the pieces on the George Foreman grill or you can get out a frying pan to cook the sausage for about 8 minutes.

3. Rinse and then cut the stems off of the broccoli so you just get the tops. Throw these into the boiling water, as well as the penne noodles.

4. Turn the heat down on the stove to about medium and let the noodles and broccoli cook for about 10 minutes.

5. Once the sausage is fully cooked, (it should look dark brown/burnt) take it off the grill or pan and put it onto your plate or bowl. Do the same for the noodles and broccoli but strain them first.

6. Throw some mozzarella cheese on top and you are good to go!

 

Did your family every have any crazy dining traditions like Taco Tuesday or Meatloaf Monday? Over the years I’ve definitely ran into some people who have these traditions and we want to know yours! Grub different gang & have a great day!

Gotta have a little red wine to accompany it!

An Italian Favorite Made Skinnier

28 Feb

Who doesn’t love Italian food seriously? All those carbs and cheeses sooo delicious but not so great for swimsuit season. So I have decided to recreate one of my favorite dishes that is low in carbs and make it as skinny as possible to fill my Italian craving.

Chicken Parmesan

Prep time: 10 – 12 minutes

Cook time: 30 minutes

Ingredients

1 egg

¼ cup bread crumbs

1 cup tomato sauce (look for low sodium)

½ cup shredded Low Fat Mozzarella cheese

Parmesan Cheese

1 Chicken breast

Directions

  1. Preheat oven to 350 degrees.
  2. Crack the egg in a bowl removing the shell. Dip the chicken breast in the egg covering it almost completely. Then in a separate bowl add the breadcrumbs and dip the chicken into that bowl to cover the breast with breadcrumbs.
  3. In a small baking dish place breaded chicken. Add the tomato sauce over the chicken so it is completely covered. Then spread the cheese over the sauce adding as much or as little as you would like. Lastly top it off by sprinkling a little Parmesan cheese on it.
  4. Place in the over for about 30 minutes or until chicken is cooked through and cheese is melted.

BOOM DONE!

This is a very easy recipe that feels like a little taste of home. As you can see by the pictures we added some steamed broccoli but feel free to add any vegetable you prefer.

We want to feature more Italian dishes that are easy to make but we need your help! Please submit your recipes to collegegrubbin@gmail.com. Keep Grubbin’!

Step Aside Potato Chips

27 Feb

So lately we have been trying to incorporate kale into our diets and it’s not that it has been a challenge to use the leafy green, but more that you have to get creative with kale. Kind of like how my mom would purée spinach, zucchini and other weird vegetables in our pasta sauce growing up because she knew that we wouldn’t willingly eat those foods. When we stumbled upon the kale chips recipe it seemed too good to be true, kale could be turned into something comparable to a potato chip? Once we popped them out of the oven, we were hooked. I made them again this morning, while I was making breakfast and I love the fact that this is the definition of a guilt free snack that takes less than 10 minutes to make. They are perfect and a serving is only 15 calories which is a small plate full of kale chips. We hope you enjoy them as much as we did! Also, let us know if you use any different kinds of seasoning.

Prep time: 5 minutes

Cook time: 5 minutes

Serving Size: 1

Ingredients

4 kale stalks

Sprinkle of salt

Olive oil or cooking spray

Aluminum foil

Directions

1. Preheat the oven to 350 degrees

2. Rinse kale stalks and start to cut off the leaves from the stems.

3. Line a baking sheet with aluminum foil and place the leaves on top. Proceed to spray the chips with Pam or olive oil and sprinkle a little bit of salt on top.

4. Place the baking sheet in the oven and bake for about 5 minutes. The edges of the chips should be brown but not black. Once they are done take them out & enjoy!

A Twist to the Dirty South

21 Feb

Let me just start off by saying that we are SO JEALOUS of everyone who is in New Orleans today for Mardi Gras! We were thinking about making the pilgrimage down to the dirty south for some good ole’ fashion fun this week. Unfortunately, we realized that some of our friends have finals (for 8 week classes) and midterms coming up and driving 16 hours did not look like an option upon returning, especially being hung over. So in honor of Mardi Gras and one of the most popular recipes in the state of Louisiana, we prepared a special gumbo recipe suggested by my mom!

 The Dirty South Gumbo

Prep time: 20 minutes

Total time: 35 minutes

Serving size: 2

Ingredients

½ green bell pepper

2 stalks of green onion

2 cups of chicken broth

2 cups of kale (about 4 long leaves)

1 cup of water

½ can of stewed tomatoes

½ can of red beans

A sprinkle of oregano

3 pinches of parsley

¼ cup of long grain rice

1 sausage

Okay so this list looks a little daunting but let me tell you, I spent $12 at the grocery store getting these things & I’ll have leftovers for awhile. A tip for copious amounts of leftovers is to freeze them! Then when you’re in the mood for a warm bowl of gumbo just pop that Tupperware in the microwave & you’ve got it!

Directions

1. Start with the broth, put the stove on medium-high, empty 2 cups of chicken broth and 1 cup of water into a large pan. Use the lid to drain the tomato juice/stew into the pan. Shake some oregano into the pan, as well as 3 pinches of parsley.

2. Once you’ve got a good base the rest is easy money. Chop up the green onions into small circular pieces, then pit the green bell pepper and chop it up as well. Rinse the kale and slice it into bite sized pieces, kind of like cutting up lettuce. Lastly, mash up the stewed tomatoes by cutting them into smaller pieces. Move all of the veggies into the stew.

3. Remove the casing on the sausage and cut into small, circular pieces. Throw these into the stew.

4. Drain the red beans in a strainer and then put the beans under the sink faucet and run the water. This will rinse the beans of extra, unwanted sodium.

5. Lastly mix the long grain rice into the gumbo. For best results, put a lid on top of the pan and let it sit for about 15 minutes on medium heat.

6. Everything should be fully cooked by the time you come back to the pan and you can serve it up for a special Mardi Gras meal!

After, this meal you will have enough energy to stay out all night & rage your pants off! Actually, you probably shouldn’t lose your pants because you might need them for class tomorrow. Did anyone notice that kale, one of our featured super foods, is in this recipe?! Keep raging & grubbin’!

Show and Tell

21 Feb

Alright viewers its time for some good old fashion “Show and Tell.” First we want you to Show us your delicious meals with pictures or videos whatever you got! Then we want you to Tell us how you made it, where you got the idea from and any other interesting stories to go along with your recipe. We know you have got some great recipes out there and probably even some juicy stories so now is your time to shine.

Every recipe we get we will attempt to recreate ourselves and then feature it on our blog giving credit to of course YOU. Healthy or not (although our hips prefer somewhat healthy) get in the kitchen and start cooking so we can start Grubbin’.

What Your Food Labels Don’t Tell You…

20 Feb

Now I don’t know about you but when I am grocery shopping I get totally sucked in when labels say trendy words like “Glutten-Free” or “All Natural” but as the old saying goes, never judge a book by it’s cover (in this case food by its label). I wanted to bring your attention to some misleading advertising so you can be a savvy shopper.

 1. For the seed lover (Pumpkin, Sesame, etc) you might be tempted to dish out those extra couple bucks for “Gluten-free” seeds however no need since all seeds are NATURALLY gluten-free. So hold onto that cash and buy up some generic brand.

2. If you are watching your cholesterol then don’t be fooled by products such as corn oil claiming its “Cholesterol-free” when in reality all plant based food has zero cholesterol. So if you prefer using olive or vegetable oil go for it as that is also cholesterol-free.

3. Now I know some of you love that frozen food aisle especially the pizza section so lets discuss the meaning of “Real Cheese.”  While technically foods that advertise “Real Cheese” have to be made with actual dairy it doesn’t mean they can’t add in preservatives and colors. So take a closer look at the back label and if it says “cheese product” then that’s a huge red flag!

thisnext.com

4. When we are feeling under the weather we all want that quick fix or “special tea” meant to help us recover but just because the labels make some sort of health-related pledge doesn’t actually mean its true. Easiest way to see which are telling the truth is to look at the types of words they use. For example does the label say it supports or promotes something (RED FLAG) or that it prevents something (BUY).

5. Last but not least the “All Natural” label. Now we are all about fresh and buying natural products so when I read that I couldn’t trust this label I almost wanted to give up on food all together (dramatic I know).  The story behind this lie is that the FDA hasn’t yet defined what natural means and so they don’t regulate how companies use it. Basically, don’t let that label drive your buying decisions since its basically meaningless.

theepochtimes.com

OK I have now prepared you to take on the grocery store like a champ! If you find any other label lies or just ironic/funny labels please share them with me by either leaving a comment or sending in photos. Keep Grubbin’!!

Everything but the Kitchen Sink Omelette

20 Feb

Like the title says, this omelette concoction seriously has everything in it and it took less than 10 minutes to make! If you’ve got some extra time for brunch or breakfast this is a great way to knock out all of the required veggie servings you need for the day. I first opened up the fridge & checked out what we had: green onions, a red bell pepper, avocado, spinach, mushrooms, and some salsa. I guarantee this omelette will be different for everyone because you don’t have to use all of the ingredients we had above.

 

Prep time: 5 minutes

Total time: 10 minutes

 

Ingredients

2 large eggs

A handful of spinach

¼ of avocado

2 slices of a red bell pepper

1 stalk of green onions

3-4 mushrooms

1 tablespoon of salsa

Directions

1. Get out a pan and spray it with Pam. Crack 2 eggs into the pan and turn the stove onto to medium heat. Stir the eggs with a fork or whisk.

2. While the eggs are heating up start throwing your veggies in there, spinach first then mushrooms.

3. Use your knife and start dicing the red peppers into little cubes and do the same for the green onions and avocado.

4. Place all the veggies into the pan and start to move the eggs around, (I ended up scrambling them). After about 5 minutes on the stove take your eggs out, put some salsa on there and chow down!

An additional step I took was throwing the eggs on a tortilla with a little bit of shredded cheese and made 2 fajita sized breakfast burritos because lately I’ve been on this crazy Mexican food binge. This will set back your healthy meal about 160 calories though; I feel like I can justify that because I have to walk to the bus stop and then to my class (exercise)! Have a fantastic day & keep grubbin’!