Kristin's Kitchen

I love to cook! I enjoy all kinds of food and experimenting with all kinds of ingredients.
Troy has been wanting me to write down different recipes that I come up with because he says that I never make the same thing twice.

Today for lunch I made Greek style sandwiches. They were super yummy, filling, and easy to make.

Greek Style Flatbread Sandwiches (serves 2)

4 pieces of flatbread (I used the whole wheat Middle Eastern Flatbread from T.J's)
1 grilled chicken breast cut in strips
4 T of hummus
Shredded carrots, lettuce,cucumber, and sliced red onion. You can also add Greek olives as well.
4 T crumbled fat free feta cheese
1/2 t minced garlic
1 T of olive oil
1 T balsamic vinegar

Spread the hummus evenly over the pieces of bread. Layer the chicken, produce and feta. In a small bowl whisk the garlic, olive oil and vinegar together. Pour the vinegarette over each one. Fold and eat sandwiches like a taco.







I love the Fiber One Brand muffin mixes!  All three of them are delicious.  Today I used the banana nut one to make mini muffins.  I don't follow the instructions on the box, rather, I have figured out a way to make them very low fat and moist as well.  They are great for breakfast on the go...which is great for me:)

Banana Nut Chocolate Chip Muffins

1 package of Fiber One Brand Banana Nut Muffin Mix
1/2 cup of nonfat plain or vanilla yogurt
1/2 cup water or juice of choice
2 egg whites
3/4 cup shredded carrots
mini chocolate chips (add as many or as little as you like!)


Mix all ingredients together and place them in a greased muffin tin.  Cook for 20-22 minutes at 400 degrees.


Let them cool and enjoy!

Some other options to add in when using these muffin mixes:
--shredded zucchini
--cranberries (regular or flavored)
--smashed banana



Crab Cakes

On Friday, Troy and I had an at home date night.  Beyond the usual steaks and red wine, I decided to make some crab cakes.  They can become pretty fattening, so I decided to lighten them up a little.  They turned out super yummy!

1 chopped red bell pepper
1/2 chopped onion
1 cup of panko breadcrumbs
salt and pepper to taste (I used lemon pepper)
2 chopped green onions
1/4 cup of nonfat plain yogurt or lowfat mayo
8 oz. lump crabmeat 


--Mix these ingredients together in a medium size bowl and set aside

2 egg whites or one whole egg
1 T of whole grain mustard
1/2 lemon squeezed

--Whisk these ingredients together and pour into the previous mixture.
Put the bowl in the refrigerator and chill for 30 min. (this will help them stick together)

Form 4 patties from the mixture

--Heat 2 T of olive oil in a large pan and cook about 3-4 minutes on each side.
Serve over some mixed greens and lemon wedges.  
You can make a dipping sauce if you wish, but we felt that just squeezing some lemon over them was perfect.  We ate two of them and saved the other two for breakfast in the morning with eggs---yum!!




Spinach Citrus Salad
We went to Troy's dad's house for a BBQ and I brought this salad.  It was super yummy with the grilled steaks and potatoes we ate.

 12 oz.bag mixed greens or baby spinach
fat free feta (container from TJ's)
4 clementines peeled and pulled into slices
1/2 cup sweet and spicy pecans (from TJ's)
4-5 chopped green onions
1/2 cup orange flavored cranberries


Toss with citrus dressing
1/3 cup grapefruit juice
2 T lemon juice
salt/pepper to taste
1 T whole grain mustard
1/3 cup olive oil
  (Whisk all ingredients together)

You could use as a side or add some grilled chicken for a meal.  Very light and healthy, especially for a hot summer day!




Crock Pot Turkey Soup

Okay, so it was 85 degrees today, but I am so ready for fall so I decided to make some soup.  I made it in the crock pot which was super easy for dinner tonight.

1 chopped onion
2 garlic cloves minced
3 celery stalks chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
1 cup of shredded broccoli (I used the broccoli slaw mix from T.J.'s)
about 1 pound of turkey breasts chopped in cubes
1 can of cannellini beans drained and rinsed
2 T poultry seasoning
2 T chili powder
salt and pepper
2-3 dashes of hot sauce
4 cups of low sodium chicken broth

Put all ingredients in the crock pot and give a quick mix.

Cook on high 4-5 hours.

I served it with some toasted whole wheat sourdough bread and topped with some shredded parmesan cheese...yum:)