Wednesday, March 31, 2010
4 cups bite size shredded wheat biscuits (Triscuits)
1 1/2 cups broken bagel chips or mini bagel chips
1 cup peanuts
1 cup cashews
1 cup whole almonds
1/4 cup butter, melted
2 tablespoons lime juice
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon onion salt
1. Prehear oven to 300 degrees F. In a bowl, combine shredded wheat biscuits, bagel chips, peanuts, cashews, and almonds. Set aside.
2. In a bowl, combine melted butter, lime juice, garlic salt, chili powder, and onion salt. Pour over cereal mixture; toss to coat. Pour cereal mixture into a roasting pan.
3. Bake for 20 minutes; stirring twice. Remove from oven. Spread mixture on foil to cool. Store in airtight container at room temperature for up to 2 weeks. Makes about 9 cups.
Nutrition per 1/2 cup:
204 cal., 15g fat (3g sat. fat), 7 mg chol., 175mg sodium, 15g carb., 3g fiber, 6g protein
Tuesday, March 30, 2010
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 1/4 tsp. vanilla extract, divided
1/2 tsp. plus 1 dash cinnamon, divided
1 no-calorie sweetener packet (like Splenda), divided
1 tbsp. fat-free cream cheese, room temperature
2 tsp. reduced-fat peanut butter, room temperature
2 slices light white bread
1/2 small banana, sliced
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup sugar-free pancake syrup
Combine egg substitute, 1 tsp. vanilla extract, 1/4 tsp. cinnamon, and half of the sweetener in a bowl, and mix well. Transfer to a small plate and set aside.
In a small bowl, combine cream cheese, peanut butter, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That's the easiest way to mix this!)
Gently spread cream cheese/peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers to help spread.) Top with banana and a dash of cinnamon, and then finish it off with the other slice of bread. Press down lightly to seal.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg substitute mixture. Coat the sides of the sandwich as well. (You won't need to use all of the egg mixture.)
Place sandwich in the skillet and cook for 2 - 4 minutes on each side, until golden brown. Serve with syrup for dipping. Enjoy!
MAKES 1 SERVING
Serving Size: 1 stuffed "sandwich" with syrup (entire recipe)
Thursday, March 25, 2010
Wednesday, March 24, 2010
Tuesday, March 23, 2010
I am definitely a healthy snacker. And a healthy eater in general too. All around I feel better about myself and my body knowing that I am putting "good" things in it.
Snack Cakes (what I would give to eat a frozen Yodel)
1 cup fat free cottage cheese + all natural fruit preserves
Celery + reduced fat peanut butter + raisins (Ants on a log anyone?)
Laughing Cow cheese + apple slices
Imitation crab chunks + lettuce cup + spicy mustard
What is your favorite healthy snack?!
Monday, March 22, 2010
1 teaspoon thyme
When the cauliflower looks like mashed potatoes, transfer it to a large glass bowl. Add the butter, thyme, salt, and pepper. Mix thoroughly. Mix in the goat cheese and pop in the microwave for 30 seconds so it melts. Enjoy on its own or with some veggies and a steamed chicken breast!
Saturday, March 20, 2010
Friday, March 19, 2010
1 ¼ cups applesauce
1 cup cocoa powder
¼ teaspoon salt
2 cups sugar
1 mashed banana
2 teaspoons vanilla extract
1 1/3 cup brown rice flour
2 cups vegan chocolate chips or mixture of any vegan chips
Preheat oven to 350º F.
Grease an 8x8 pan using either vegetable spray or Smart Balance* (butter substitute)
In a large mixing bowl, combine all remaining ingredients. Pour mixture into prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted in the middle of the pan comes out clean.
2 egg whites
1 tablespoon water
1 teaspoon fresh chopped parsley
Salt & Pepper
1/4 cup fresh asparagus, cut into 1 inch pieces
1/4 cup sliced white mushrooms
Non-stick butter spray
1/4 teaspoon balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon crumbled goat cheese
2 dashes Tobasco (optional)
1. Combine the egg whites, water, and parsley in a small bowl. Scramble with a fork. Season with salt and pepper.
2. In a small skillet coated with non-stick butter spray, cook the mushrooms and asparagus for 8 minutes. Season with garlic salt and drizzle with balsamic vinegar. Cook 2 minutes.
3. Pour egg mixture over the vegetables and stir gently with a spatula. When the egg whites are cook, sprinkle goat cheese over the top. Cook until melted (1 minute). Slide onto a plate and add Tobasco.
4. Enjoy alone or with a slice of toasted Rye or Wheat bread.
Thursday, March 18, 2010
1/2 lb ground chuck
1/2 cup frozen diced white onion (thawed in microwave for 30 seconds)
3 packages mild taco bell sauce
1 teaspoon chili powder
2 teaspoons garlic salt
2 teaspoons cajun seasoning
15 slices white American cheese - chopped into small pieces
8 oz shredded Mozzarella
1 cup 1% milk
2 tablespoons butter
1 tablespoon jalapeno juice
1 tablespoon jalapeno slices
Mr. Bear said it is better than any Queso from a Mexican restaurant he has ever had - and the taco I assembled rivals all other tacos he has ever had before. I swear if you make this dip/taco for your sweetie he will think you are the world's greatest chef!
3 cups fat free vegetable broth
3. Blanch the asparagus pieces in boiling water for 3 minutes. Drain and set aside in a medium size bowl. Add the roasted red pepper and onions to the asparagus.
Wednesday, March 17, 2010
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Tuesday, March 16, 2010
Monday, March 15, 2010
Saturday, March 13, 2010
- You don't taste as you go.
- You don't read the entire recipe before you start cooking.
- You make unwise substitutions in baking.
- You boil when you should simmer.
- You overheat chocolate.
- You oversoften butter.
- You overheat low-fat milk products.
- You don’t know your oven’s quirks and idiosyncrasies.
- You're too casual about measuring ingredients.
- You overcrowd the pan.
- You mishandle egg whites.
- You turn the food too often.
- You don't get the pan hot enough before you add the food.
- You slice meat with - instead of against - the grain.
- You underbake cakes and breads.
- You don't use a meat thermometer.
- Meat gets no chance to rest after cooking.
- You try to rush the cooking of carmelized onions.
- You overwork lower-fat dough.
- You neglect the nuts you are toasting.
- You don't shock vegetables when they reach the desired temperature.
- You put all the salt in the marinade or the breading.
- You pop meat straight from the fridge into the oven or onto the grill.
- You don't know when to abandon ship and start over.
- You use inferior ingredients.
- Don't walk away from the broiler. Whether it's bread you are toasting, or cheese you are melting, the broiler can be a tricky guy. Sometimes he works quick - setting your ciabatta on fire in 2 min flat - and other times he takes a long time to warm up!
- Use a non-stick spray when cooking eggs in a new skillet - you never know if the non-stick label is telling the truth!
- If you are making instant pancakes (you know the kind where you just add water), pay attention to the directions on the package. Too much water equals runny yucky pancakes!
- If you are roasting eggplant in the oven - you MUST cut it thin. Thick eggplant takes forever to cook and it usually comes out mushy.
- Also, when you are roasting thin slices of eggplant in the oven, make sure you have applied a non-stick spray to the cookie sheet or the eggplant will stick.
Friday, March 12, 2010
Both of America's most popular juices are delicious, low-calorie beverages with many nutrients and no fat. But if you're choosing, go for O.J. It's known as a vitamin C powerhouse and boasts almost twice the potassium of apple juice. It also contains about a quarter of the recommended daily allowance for folic acid, which lowers the risk of heart disease and stroke. Apple juice has a healthful amount of potassium and vitamin C but lacks folic acid.
(8 ounces, unfortified)
0 grams fat
496 milligrams potassium
124 milligrams vitamin C
74 micrograms folate
(8 ounces, unfortified)
0 grams fat
295 milligrams potassium
103 milligrams vitamn C
0 micrograms folate
Here are two yummy Cooking Light recipes that include Orange or Apple juice:
Whole Wheat Orange Juice Muffins
Apple-Oatmeal Crumb Cake
Do you have a favorite juice to drink?
Thursday, March 11, 2010
NOTES: These are INCREDIBLE. It took everything in my power to not eat more than the serving size.
Wednesday, March 10, 2010
1 can organic Garbanzo beans (drained and rinsed thoroughly)
1 can diced Italian tomatoes (drained)
3/4 cup organic sweet corn (frozen)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon dried basil
1/8 teaspoon garlic salt
1. Cook couscous according to directions on the back of the box, omitting the olive oil.
2. Combine the tomatoes and beans in a medium bowl. Stir in the couscous.
3. In the same pot that you cooked the couscous, cook the corn over low heat in 1 tablespoon of water. Cook 3 minutes and add to the medium bowl (liquid included). Add spices and mix thoroughly.
4. Put the salad uncovered in the fridge for atleast 30 minutes! Enjoy it...it's pretty healthy for you =0)
1/2 cup Milk
1 cup Progresso Italian Bread Crumbs
2 cups Wesson Vegetable Oil
1/4 cup Locatelli Grated Romano Cheese
2 cups Rozzano Fresh Bruschetta
1. Heat oil in a cast-iron or heavy skillet until thermometer reads 375 degrees F.
2. Pour milk and bread crumbs into individual shallo dishes.
3. Dip ravioli in milk, shaking off excess, and then immediately into bread crumbs.
4. Carefully add ravioli until golden-brownb, about 3 to 4 minutes, turning halfway so that they cook evenly.
5. Carefully remove first batch of ravioli from pan with slotted spoon. Drain on paper towels while second batch cooks.
6. Sprinkle with grated cheese and serve with warm bruschetta.
When I saw the recipe for carrot cupcakes I envisioned a tiny little circle of carrot cake... not what Little T (my pretend son) and I just whipped up. BUT when I put a piece of one of these weird looking cupcakes into my mouth, I realized I might have found a path to heaven-ly goodness. Try them out with your kids... or the ones that you nanny (like me)... or with your husband! I bet he won't believe you that carrot cupcakes are GOOD!
Parents Magazine - November 2009 - LET THEM EAT CUPCAKES
2 cups white whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/4 cups sugar
1/2 cup canola oil
1/4 cup orange juice
1 1/2 cups grated carrots
1. Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.
2. Divide batter among prepared liners. Bake 18-22 minutes, or until a toothpick inserted into center comes out clean. Transfer to wire rack and cool completely. Makes 18 cupcakes.
We didn't have enough cream cheese for frosting, so I made a simple sugar glaze:
1 box confectioner's sugar
1 tablespoon of vanilla
3-4 tablespoons milk
1/3 cup butter
Beaten together until creamy with an electric mixer (ours looks so runny b/c we didn't have enough confectioner's sugar either - still yummy though!)
Tuesday, March 9, 2010
Combine milk, powder sugar and vanilla to make a glaze… whisk until smooth and glossy. Pour over the buns. Enjoy!
Combine salad greens, cucumber, and tomato wedges in a large bowl. Shake dressing vigorously, and pour over salad; toss well.
Monday, March 8, 2010
Friday, March 5, 2010
IngredientsTrader Joe's premade pizza dough (or your fav brand)
3 russet potatoes - peeled and cubed
2 tablespoons milk
2 teaspoons garlic salt
1 teaspoon parsley
5. Drizzle olive oil over the center of the dough. Use a spoon to spread the oil so that every inch of the pizza is glistening in evoo goodness. Spread the mashed potatoes over the center of the dough (you don't have to use all of them, just enough to cover the bottom of the dough).
Thursday, March 4, 2010
My cousin Samantha taught me how to make my own pesto this past weekend (her personal recipe) and let me tell you... it is TDF (to die for). I used it on our favorite chicken pesto pizza and AHH it was so much better than Trader Joe's (sorry TJ, but mine is the bomb diggity...yes I definitely just pulled that out right out of 6th grade).
2 cups fresh basil leaves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
3 garlic cloves - minced
1/2 Parmesan Reggiano - grated
1. In a food processor, add half of the pine nuts and half of the basil leaves. Process until smooth and then add the remaining pine nuts, basil leaves, minced garlic cloves, and the olive oil.
2. Pour the mixture into a bowl and fold in the cheese. Taste - if you feel that it isn't perfect (it is too oily, too basil-y), then add more cheese!
3. Refridgerate for atleast one hour before using. Then add to your favorite pasta or pizza recipe.
NOTE: Fresh pesto would also be tasty mixed with cream cheese and used as a dip for garlic herb toast...Try it!
Wednesday, March 3, 2010
(on the left... mmm mmm good)
In honor of my cousin's visit this past weekend I broke out the Nigella Lawson, Nigella Express Cookbook, she gave me for Christmas last year. I whipped up some Red Pepper Hummus last night for our homemade happy hour this evening before we go out to dinner. My changes to the ingredients are in orange and the directions are in my own words. I will be serving carrot sticks, cucumber slices, and pita chips alongside the Hummus.
12-ounce jar roasted red peppers (Italian style with whole garlic)
14-ounce can chickpeas/garbanzo beans
1 teaspoon paprika (omitted)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons cream cheese (fat-free)
1 teaspoon lime juice (omitted)
Drain the red peppers (remove the garlic) and chickpeas. Make sure to rinse the chickpeas thoroughly - the liquid they soak in can make you gassy!
Put the hummus in an airtight container and chill for 30 minutes (or overnight like me). Serve with vegetable crudite, pita chips, triscuits, pretzals, or whatever you like!
I whipped up this bad boy for my Mom and Cousin's visit this past weekend and the whole quiche was devoured in record time (between four people of course). I must warn you that it takes a long time to cook - so if you have hungry guests you might want to start it before they can wake up and you can hear their tummies rumbling!
1 sheet of puff pastry - thawed and rolled out
1 box frozen spinach - thawed and squeezed of excess water
1/2 can Italian diced tomatoes - drained
8oz shredded Italian blend cheeses
1 cup milk
1 tablespoon parmesan cheese
salt and pepper to taste
1. Preheat oven to 375 degrees F. Place the rolled out pastry sheet in a 9-inch pie plate that has been coated with non-stick spray.
2. In a medium bowl, mix together the spinach, tomatoes, and cheese. Spoon mixture into the pie plate and spread evenly.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 50 minutes. Sprinkle top with parmesan cheese, and bake an additional 10 minutes, until set in center. Allow to stand 10 minutes before serving.
Tuesday, March 2, 2010
After browsing over atleast 15 different banana bread recipes,
I concocted my own and added chocolate chips.
This recipe makes 2 small loaves of Chocolate Chip Banana Bread that is TDF (to-die-for).
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar
1/2 cup oil
2 cups bananas, mashed
1 1/2 teaspoon vanilla extract
1/2 cup chocolate chips
2 loaf pans
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and bubbly.
Drizzle in oil. Whisk until mixed thoroughly.
Add mashed bananas and vanilla. Whisk until thick. Fold in dry ingredients and chocolate chips.
Pour the batter evenly between two greased loaf pans. Bake for about 45 minutes to 1 hour. (Insert a toothpick into the center of the loaf to make sure it is cooked all the way through the middle before removing).