Insta-Food {volume 2}

If you follow me on instagram, you know that I like to post pictures of my healthy dinners. In a way, it helps keep me accountable for what I eat, helps me get ideas for other healthy recipes, and helps me keep track of the things that I really liked having for dinner.

The past two nights have been a hit and I've gotten requests to post these recipes. I need to get back with posting more about the food I make because I do try to do only healthy food. All of my friends and family know that if I'm cooking dinner, it's going to be something that is healthy. If you look at my blog, all of the meal recipes I've posted are waistline friendly (you know, aside from the desserts, my weakness). I even tricked Katie's with my baked beef ziti and he loved it. Eating right has always been very important to me. Don't get me wrong, I do cheat (particularly on the weekends and when a cupcake somehow finds its way into my hands) and I'm not perfect. I know not everything I make is very "clean" but I never claimed I was a diligent clean eater (although it is important).

Anyway, let's get to it. I have adapted these recipes from Emeals to suit more of my tastes. I would also like to add that it's probably a good idea to pair these dishes with lots of veggies and salads. I also use organic when available.

UPSIDE DOWN PIZZA

Ingredients:
1 lb lean ground beef

1/2 onion, chopped

16 oz. pasta sauce, about 2/3 jar

4 oz shredded part-skim mozzarella cheese

4-6 oz reduced fat sour cream (you could also use ricotta)

13 oz can whole grain pizza crust

Directions:

Brown ground beef and diced onions together; drain. Add pasta sauce and simmer until heated through. Pour evenly into a 9x13-inch baking dish. Mix sour cream and mozzarella cheese together until well mixed. Dollop spoonfuls of cheese mixture evenly onto meat mixture. Cover with the pizza crust. Cook at 350º for 30 minutes.

SWISS CHICKEN

Ingredients:

3/4 lb. boneless chicken tenderloins

1/2 white cooking wine

1/2 of a 10 oz can fat free, reduced sodium cream of chicken soup

3 slices 2% swiss cheese

1 cup stuffing mix

1/2 cup reduced sodium chicken broth

Directions:

Mix wine and chicken soup together. Mix stuffing mix with broth. Layer chicken, cheese, soup mixture and then stuffing mix in an 8x8-inch baking dish. Bake at 350º for 30 minutes. I served mine over organic brown rice.


ENJOY!
What healthy recipes have you made lately? If you've posted about it, leave me a link so I can check it out!