Our move to Wisconsin has been good to us in so many ways…our waistline is not one of them

After 4 weeks of a steady diet of brats, fried cheese curds, burgers, and pizza, we are now ready to get back to a healthy eating regimen. So I am on the hunt for some great recipes that will help me in my endeavor. I call on you blog readers (family, friends, casual acquaintances, blog stalkers, etc) to volunteer your expertise. I am posting my 3 favorite healthy(ish) recipes. Please comment with your favorite healthy recipes. My waist and heart thank you. Here are my criteria:

1. Easy: I’d like to stay away from anything that is very labor intensive. Jackson’s insane amount of energy does not lend itself to elaborate meals.

2. Cheap: Any recipe that has more than 15 ingredients or calls for weird things that I have to buy special (capers, saffron, kale, etc.) is a no go. My apetite is big, but our student budget is small.

3. Tasty: I have tried several healthy pastas that rivaled my front lawn in taste. I’d like to enjoy my dinner experience.

So there you go!

Here are my recipes:

Chicken and Broccoli Pasta

Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta (I use whole wheat)
1/4 cup fresh basil leaves, cut into thin strips (I use dried if I don’t have fresh)
2 tablespoons grated Parmesan cheese


Directions:
1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.


Title: Smokey Corn and Black Bean Pizza

This is great whether you grill it or just in the oven (350 for 30
minutes) We added chicken and we thought it was so tasty.

Ingredients:
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough (we use rhoads wheat bread)
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella


Directions:
1. Preheat grill to medium.

2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.

3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.

Salsa Chicken Tacos

Ingredients
4 Chicken Breasts
Salsa
Tortillas

Directions
Place chicken in crock pot and cover with salsa. Cook on high for 3 hours. Shred chicken in crock pot and cook an additional hour. Serve with tortillas and top with sour cream, cheese, lettuce cilantro, or other favorite taco toppings.