Fat Free Jalapeno Poppers

There is something about spicy food that warms me on a cold winter day and luckily it isn't heartburn. These Jalepeno Poppers were both easy and perfectly smoky thanks to the genius use of my leftover Smoked Cream Cheese.
I've actually made this recipe 2 times now. The first time it took about 12 steps. The second time I got it down to 6 steps. I've included my original steps as well as the extra stuff below.
I could ramble on in detail for awhile about how this recipe came to be...but instead I'll leave you with the important lessons:
1) Instructions are important.
2) Never underestimate the power of the pepper, or rapidly boiling water.
3) Apparently the sliced jalapeno peppers at Subway restaurants are milder than most.  (Who knew?)
4) My Smoked Cream Cheese is delicious and versatile and should be made on all cold winter days.

Hypo Jalapeno Poppers
Jalapenos
Prepared Smoked Cream Cheese
Whole wheat bread crumbs with Italian Seasoning
Olive Oil Spray

Step #1: PUT ON GLOVES.  I read the warnings before attempting this dish. There were plenty of people that talked about how important it was and how they wish they had done it. Did I listen? NO! Of course not, clearly I am tougher than all the people.
Step #2: Slice off top of pepper, then down the middle. Remove seeds.
Step #3: Add sliced peppers to boiling water for just a few minutes until they begin to soften.
Step #4: Remove peppers and allow to cool on a cooling rack.
Step #5: Stuff cooled peppers with cream cheese. Sprinkle with bread crumbs and lightly spray with olive oil.
Step #6: Bake at 400 degrees for 15-20 minutes.

(skip to step #12 if you followed step #1)
          Step #7: Scrub hands with soap. 
          Step #8: Re-scrub hands after you accidentally touched your lips and you realize your lips are burning.
          Step #9: Scrub face and lips with WASH CLOTH, after previous attempts to
                         wash away the burn failed.
          Step #10: Remove poppers from oven and allow to rest for a moment while you
                        wash your hands and face another time.
          Step #11: Power through the burning hands, face and lips and enjoy with some fat free ranch.
                         Vow to never cook with jalapenos again.
Step #12: Enjoy with some fat free ranch. Remake a second batch for your friends.

Now the best part about this recipe is that each popper is only 20 calories and ZERO grams of fat.  I suppose you could go crazy with the olive oil spray to add fat, but this is about getting the taste and not the calories. About living with dietary restrictions and finding a way to get what you crave without harming your body. Seriously... is there anything better to snack on?

PS: FOLLOW STEP #1!


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Spicy Sweet Potato Soup

Blogger night turned into a soup buffet, you'd know that if you read my last blog post. If you haven't you should go back and read it... I'll wait.

Welcome back... now on to the goodness: Spicy Sweet Potato soup is kinda like Baked Potato Soup, only with sweet potatoes and it's spicier hence the name. It was voted favorite soup of the evening by Bree from Three and a Half Stones to Go, but I don't think she gave her French Onion Soup or Tomato Basil Soup enough credit. 



If you need something to warm you on the cold January nights, look no further than
Spicy Sweet Potato Soup
4 sweet potatoes (about 2-1/2 pounds), peeled and sliced 1" thick
1 tablespoon olive oil
4 slices turkey bacon, chopped
1 onion, chopped
2 carrots, peeled and shredded
1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
3 cups chicken broth
3 Tbs fat free half and half
Zest and juice of 1 orange
Fat Free sour cream, for garnish
Boil sweet potatoes 10-15 minutes until tender. Drain and return to the pot. While that is cooking, cook the turkey bacon in a pan until crisp. Set the bacon aside and add oil to the bacony pan. Cook onion and carrot until onions start to become translucent. Add chopped chipotle pepper, and adobo sauce, and cook 5 more minutes. Stir in the chicken broth, orange zest, orange juice and season with salt and pepper.

Add the this mixture to the sweet potatoes in the pot and cook 5-10 minutes. Puree with an immersion blender. Stir in half and half, heat for a few more moments and serve the soup with the fat free sour cream and chopped turkey bacon on top. I also added some tomato that I had leftover.

In my opinion this is very spicy. The sour cream helps to cut that a little but if you are not a fan of spiciness leave out the chipotle. Also, in the rare event you made both my Bean Free Chili and this Spicy Sweet Potato Soup and you were wondering what to do with the 1/2 cup leftover of each one...you should mix them together. Trust me, it was glorious.

What kinds of soups do you make to warm up on the cold days this month?

Find more delicious things at Slightly Indulgent Tuesdays.

Bean Free Chili with Quinoa

I feel like I should admit something to you...
I hate beans.
This doesn't include green beans. I'm ok with those, but the rest of them are nasty.
I know this isn't what you should hear from someone dedicated to providing you with healthy hypo-friendly recipes, but it's the truth. I don't like the texture, the flavor, the smell, the after effects. I hate them.
Because of this intense hatred, I have never been a big fan of chili. I enjoy chili flavor, but every variety I've ever had was loaded with that grossness. I'm honestly not sure what prompted me to think about Chili when Bree and I started talking about Soup Night for our monthly blogger night but I'm very, very glad I did though. My version starts with ground turkey and ends with quinoa to add that extra oomph of protein beans normally contribute to the classic recipes. I also made a Spicy and Sweet Potato Soup, Bree made an amazing French Onion Soup and also a Tomato Basil Soup. And yes, we will be eating soup for every meal this week. I'm ok with that, because seriously look how delicious this is!



Bean Free Chili with Quinoa
1 cup uncooked quinoa, rinsed
2 cups water
1 pound ground turkey
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 green bell pepper, chopped
3 zucchini, chopped
1 tablespoon dried oregano leaves
1 tablespoon dried parsley
salt and pepper to taste
Bring the quinoa and water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
Meanwhile, brown the turkey and set aside. Heat olive oil in a large pot over medium heat. Stir in onion, garlic, and jalapeno; cook and stir until the onion is translucent. Add chili powder and cumin; cook 1 minute to release the flavor of the spices. Stir in the tomatoes, green bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the vegetables are tender, about 20 minutes. This made mine very thick so I added about 2 cups of water to thin it out and let that simmer for 5 minutes.
Before serving add the quinoa.

This makes about 10 cup size servings. Each serving is only 186 calories and packs 15 grams of protein!! Plus it only contains 3.3 grams of fat, and of that only .6 is saturated. I could bore you with the rest of the nutritional data like the 4.1 grams of fiber and the 161.8 grams of potassium, but the point is that my version is delicious and healthy and waaaaaay better for you than the classic bean-y versions.

Find more delicious things at Slightly Indulgent Tuesdays.

My Epic Plan

I turned 29 this month. It's my last year in my 30s and like many people at this mile marker, I'm feeling as though I let myself down. In the days following my party I had a great conversation with a friend about who we used to be and how awesome those people were.
Then one day on my long drive home from work I devised a multi-part plan on how to make this next year a truly epic one.  I pieced it together here and as you start thinking about your plans for the new year I hope this inspires you to create your own plan for an Epic Year.

Part A:
Live like it’s 2001 all over again.
I will remember 18 year old me and how epic she was. That person is still inside me. She was able to do everything and be everywhere and kick ass the whole while. The 18 year old me knew that the world was within her grasp. She was afraid but refused to show it. She had doubts but never doubted her ability to do anything she set her mind to. When she lacked self confidence she found a way to restore it.
She has worked hard all her life and juggled multiple jobs at a time alongside high school and college. The 18 year old me never would have let one of those responsibilities be done in a half-assed way.

18 year old me had drive and determination that nobody could take away.

18 year old me wouldn’t let anyone slow her down.

18 year old me kicked ass.

Part B:
Appreciate Scars
Falling hurts, and I will not discount that pain. I will however learn to appreciate the scars, the lessons and the knowledge that came from the fall. I will approach each imperfection on my skin and on my heart as though they are trophies.

I survived THAT!

My failures are not to be hidden.

I had the opportunity to fall flat on my face and I was able to get up.

I moved on.

I am stronger and wiser because of these scars.

Part C:
Be a healthier me.
I am not a cactus. I cannot sit in the blazing sun all day. I will seek emotional shade from friends, family and
those who can help. I will not let myself burn and fade away to nothing.
I will eat food that nourishes both my body and my soul. I will share these foods with others and encourage them to be better.
I will move. Everyday I will appreciate my ability to move.
If I can run I will run.
If I feel like leaping I will leap.
And on the days where I can barely move one foot in front of the other I will...

I will because I can.

Part D:
I will live with a thankful heart.
I will not let anger and jealousy take root. I will appreciate every smile and every tear. Everyday I am alive is a reason to be thankful and I will not go another day without appreciating those days.

Every breath.

Every moment.

Every thing.

May this next year be an epic year for you as well.
Happy New Year everyone!!