Broccoli and Cheese Twice Baked Potatoes

It’s recipe Wednesday! We love finding healthy recipes of some of our favorite dishes and then sharing them with you! This delicious version of twice baked potatoes comes from Don’t they look amazing?

Go here for the full recipe and let us know what you think!

photo credit:

Beef Stir Fry

It’s Recipe Wednesday! A few days ago, I got a craving for Chinese food. Rather than order takeout, I decided to make something on my own. It was delicious, so I thought I would share.


Beef Stir Fry


  • 1 pound lean steak, cut into strips or bite size pieces
  • 1 small onion, cut into strips
  • 8 oz snow peas
  • 8 oz carrots sliced (I used pre-cut chips)
  • 1 cup fat-free, low sodium beef broth
  • 2 tsp sesame oil
  • 1 Tbs coconut oil
  • 2 cloves garlic, minced
  • 2 Tbs whole wheat flour
  • 2 Tbs low-sodium soy sauce
  • sesame seeds (optional)



Heat coconut oil in non-stick skillet over medium heat, add steak and brown on the outside. Once the steak is browned, add vegetables, garlic, and beef broth. Simmer uncovered about 10 minutes or until vegetables are tender and meat is cooked through. Add sesame oil, soy sauce, and flour, continue to simmer 5-7 minutes until sauce thickens slightly. Serve over brown rice or quinoa, top with sesame seeds.


Voila! Quick, easy, and delicious. If you don’t like my choice of vegetables, you can always substitute any veggies you prefer. I like my stir fry veggies to have a little crunch, but you can adjust the cooking time if you prefer them on the softer side. Let me know what you think!


Baked Ziti with Spinach

It’s Recipe Wednesday. I love all things pasta! Something about those delicious noodles speak my love language. Add lots of gooey cheese and I’m pretty much in heaven. Finding healthy pasta recipes that also taste good has always presented a challenge, so I was really excited when I found today’s recipe over on Try it and let me know what you think!

baked-ziti-with-spinach-6Photo Credit:


  • 12 oz uncooked whole grain ziti
  • 28 oz crushed tomatoes
  • 1 tsp olive oil
  • 3 cloves garlic, minced
  • 10 oz package frozen spinach, thawed
  • 1 tsp oregano
  • 2 tbsp chopped fresh basil
  • pink Himalayan salt and pepper to taste
  • 8 oz fat-free ricotta
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded part skim mozzarella; divided use
  • olive oil cooking spray


  1. Preheat oven to 375°F. Spray a 9×13-inch baking pan with oil spray.
  2. In a large pot of  water, cook pasta according to instructions. Drain and return to pot.
  3. Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, oregano, salt and pepper and cook 5 minutes.
  4. Add sauce to the pasta and combine. Add one cup mozzarella, parmesan cheese and ricotta. Mix well then transfer to the baking pan.
  5. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella and cover with foil.
  6. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.


Yield: 8 servings

  • Amount Per Serving:
  • Calories: 296
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 524mg
  • Carbohydrates: 44g
  • Fiber: 5.5g
  • Sugar: 5g
  • Protein: 16g