I love using different kinds of fresh fruit in desserts during the spring and summer months. There is just something very refreshing about quality fresh fruit. These strawberry lemon bars are absolutely delicious. Yes, they are slightly sinful, but as long as you only enjoy a portion at a time, you should have no worries. :)
Strawberry Lemon Cookie Bars
Serves: 9
Adapted by: http://tastykitchen.com/recipes/desserts/strawberry-lemon-cookie-bars/
Ingredients
1 1/4 cups all purpose flour
1 cup white whole wheat flour OR wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon lite salt
3/4 cup sugar or sugar substitute equivalent (I use Splenda Sugar Baking Blend)
1 cup butter, softened (I used 1 stick regular butter and 1 stick light butter)
1 egg, beaten
1 tablespoon freshly squeezed lemon juice from a lemon
3 tablespoons grated lemon zest from a lemon
1/2 cup diced fresh strawberries
1 cup powdered sugar
1/2 whole Lemon, juiced
Directions
-Preheat oven to 350 degrees. Line an 8x8 baking dish with foil. Set aside.
-In a mixing bowl, combine the flours, baking powder and salt. Set aside.
-In a large mixing bowl, cream together the sugar and butter with an electric mixer. Make sure the sugar and butter is fluffy and creamy before adding the egg, lemon juice and lemon zest.
-Add the flour mixture into the wet ingredients bowl and mix together until combined. Fold in the diced strawberries by hand or with a wooden spoon. Do not over mix!
-Press the dough into the bottom of the 8x8 baking dish.
-Bake in the oven for 35 to 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and let the bars cool.
-To make the glaze that goes on top of these bars, you will whisk together the powdered sugar and lemon juice. Drizzle over the cooled cookie bars.
-Serve
Enjoy! :)
Thursday, May 24, 2012
Tuesday, May 22, 2012
Ham & Cheese Stromboli
I was trying to come up with a recipe to use some of our leftover smoked ham. I decided we had not had any pizza like dishes lately but wasn't in the mood for pizza. I searched for a healthy ham and cheese stromboli recipe and wasn't having any luck. I decided to just find a healthy wheat pizza dough recipe and come up with my own version of a ham and cheese stromboli. The results were great.
The pizza dough makes enough for 2 medium sized stromboli. You can freeze one portion of the dough and have pizza or make a different kind of stromboli later in the week. You can also use store bought pizza dough. I just prefer to make homemade because its healthier and usually find it difficult to find wheat versions of pizza dough at the store.
Ham & Cheese Stromboli
Serves: dough makes enough dough for 2 12'' stromboli
Wheat dough adapted by: http://budgetbytes.blogspot.com/2010/10/honey-wheat-pizza-dough-151-recipelarge.html
Ingredients
For the dough:
1.5 to 2 cups whole wheat flour OR white whole wheat flour
1 cup all purpose flour
1 cup water, warm
1 tablespoon raw honey
2 teaspoons yeast
2 tablespoons extra virgin olive oil
1 teaspoon salt
For the stromboli:
1/2 pound ham, diced or sliced into small chunks
dried basil
dried oregano
crushed red pepper flakes - optional
reduced fat shredded mozzarella cheese OR reduced fat swiss cheese
extra virgin olive oil
pizza sauce, on the side for dipping - optional
Directions
For the dough:
-In a small bowl, stir together the warm water, honey and yeast. Let sit for 5 minutes or until very frothy on the top.
-Stir the olive oil and salt into the yeast mixture. Stir 1/2 cup all purpose flour into the wet ingredients just until mixed/moistened. Stir in remaining all purpose flour until you can no longer stir with a spoon.
-Turn the dough into a ball and place on a floured surface. Add 1/2 cup of wheat flour at a time and knead the dough until it is soft and stretchy. Total amount of flour needed will be between 1 to 2 cups, depending on how moist the dough is.
-Place dough in a large bowl covered in nonstick cooking spray. Loosely cover with plastic wrap and let it sit for 45 minutes or until dough is double in size.
-Divide dough in 2 pieces.
-Roll one piece of dough out on a floured surface. You want it to be shaped like a rectangle and as thin or thick as you prefer.
-You will want to fill half of the rolled out dough, leaving about 1/2 inch around the edges with the ham and cheese. Sprinkle basil, oregano, and crushed pepper flakes over the entire surface. Fold the plain half of dough over the half with toppings and seal ends well with some olive oil.
-Lightly brush olive oil over the top of the stromboli and sprinkle with additional herbs
-Place on a baking sheet at 400 degrees and bake for 20 to 25 minutes or until lightly browned.
-Slice into wedges and serve
Enjoy! :)
Tips:
-you could add in assorted bell peppers, onions, spinach, ham, and a bunch of other things to make this dish how you want it.
The pizza dough makes enough for 2 medium sized stromboli. You can freeze one portion of the dough and have pizza or make a different kind of stromboli later in the week. You can also use store bought pizza dough. I just prefer to make homemade because its healthier and usually find it difficult to find wheat versions of pizza dough at the store.
Ham & Cheese Stromboli
Serves: dough makes enough dough for 2 12'' stromboli
Wheat dough adapted by: http://budgetbytes.blogspot.com/2010/10/honey-wheat-pizza-dough-151-recipelarge.html
Ingredients
For the dough:
1.5 to 2 cups whole wheat flour OR white whole wheat flour
1 cup all purpose flour
1 cup water, warm
1 tablespoon raw honey
2 teaspoons yeast
2 tablespoons extra virgin olive oil
1 teaspoon salt
For the stromboli:
1/2 pound ham, diced or sliced into small chunks
dried basil
dried oregano
crushed red pepper flakes - optional
reduced fat shredded mozzarella cheese OR reduced fat swiss cheese
extra virgin olive oil
pizza sauce, on the side for dipping - optional
Directions
For the dough:
-In a small bowl, stir together the warm water, honey and yeast. Let sit for 5 minutes or until very frothy on the top.
-Stir the olive oil and salt into the yeast mixture. Stir 1/2 cup all purpose flour into the wet ingredients just until mixed/moistened. Stir in remaining all purpose flour until you can no longer stir with a spoon.
-Turn the dough into a ball and place on a floured surface. Add 1/2 cup of wheat flour at a time and knead the dough until it is soft and stretchy. Total amount of flour needed will be between 1 to 2 cups, depending on how moist the dough is.
-Place dough in a large bowl covered in nonstick cooking spray. Loosely cover with plastic wrap and let it sit for 45 minutes or until dough is double in size.
-Divide dough in 2 pieces.
-Roll one piece of dough out on a floured surface. You want it to be shaped like a rectangle and as thin or thick as you prefer.
-You will want to fill half of the rolled out dough, leaving about 1/2 inch around the edges with the ham and cheese. Sprinkle basil, oregano, and crushed pepper flakes over the entire surface. Fold the plain half of dough over the half with toppings and seal ends well with some olive oil.
-Lightly brush olive oil over the top of the stromboli and sprinkle with additional herbs
-Place on a baking sheet at 400 degrees and bake for 20 to 25 minutes or until lightly browned.
-Slice into wedges and serve
Enjoy! :)
Tips:
-you could add in assorted bell peppers, onions, spinach, ham, and a bunch of other things to make this dish how you want it.
Monday, May 21, 2012
Lightened Shephard's Pie
We have a very busy week ahead of us so I made sure to plan some one pot meals that are easy to make but still offer nutrition. This lightened Shephard's pie was one of the first recipes on my "must make" list this week. The dish contains your meat, starch, and veggies which means that I don't have to have any side items with the meal except a piece of fruit or a small garden salad. It also provided enough for 6 servings, which means 1 dinner and 2 days of lunch leftovers for us.
Shephard's pie is one of those recipes that everyone makes differently. I personally have had it several different ways. My mom raised us making her recipe with a tomato base and the vegetable was green beans. We always loved eating her version. I have been wanting to find a recipe that is a little different than what I grew up on but still have it feel like I am eating shephard's pie. This is a great recipe that is very delicious and so easy to make.
Lightened Shephard's Pie
Serves: 6
Adapted by: http://www.skinnytaste.com/2010/03/shepards-pie-lightened-up.html
Ingredients:
1 1/2 pounds yukon gold potatoes, peeled and diced (we left the peel on for added nutrition)
3/4 cup reduced sodium chicken broth
2 tablespoons fat free sour cream
salt and pepper
paprika
1 pound lean ground beef OR ground turkey breast
1 teaspoon extra virgin olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 cloves of garlic, minced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tablespoons white whole wheat flour OR all purpose flour
1 cup reduced sodium beef broth
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste
Directions:
-Place water inside a large pot and bring to a boil. Boil potatoes until cooked and soft. It takes about 15 to 20 minutes. Drain the water and mash the potatoes with chicken broth, sour cream, salt and pepper.
-Preheat oven to 400 degrees.
-In a large saute pan, brown the ground meat. Season with salt and pepper. Once the meat is cooked, drain the grease and set the meat on a plate.
-Add the olive oil to the pan and add the onion and garlic. Saute on medium heat for 2 minutes. Add the mushrooms and celery and saute an additional 3 to 4 minutes. Add the flour, salt and pepper and mix well. Add the frozen veggies, beef broth, tomato paste, worcestershire sauce, rosemary, thyme, ground meat and any additional salt and pepper you desire. Make sure to mix well. Simmer on low for 5 to 10 minutes.
-Place meat mixture in the bottom of a casserole dish. Top with mashed potatoes. Sprinkle the top with paprika and bake for 20 minutes or until golden brown.
-Let the dish cool for a few minutes before serving on a plate.
Enjoy! :)
Shephard's pie is one of those recipes that everyone makes differently. I personally have had it several different ways. My mom raised us making her recipe with a tomato base and the vegetable was green beans. We always loved eating her version. I have been wanting to find a recipe that is a little different than what I grew up on but still have it feel like I am eating shephard's pie. This is a great recipe that is very delicious and so easy to make.
Lightened Shephard's Pie
Serves: 6
Adapted by: http://www.skinnytaste.com/2010/03/shepards-pie-lightened-up.html
Ingredients:
1 1/2 pounds yukon gold potatoes, peeled and diced (we left the peel on for added nutrition)
3/4 cup reduced sodium chicken broth
2 tablespoons fat free sour cream
salt and pepper
paprika
1 pound lean ground beef OR ground turkey breast
1 teaspoon extra virgin olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 cloves of garlic, minced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tablespoons white whole wheat flour OR all purpose flour
1 cup reduced sodium beef broth
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste
Directions:
-Place water inside a large pot and bring to a boil. Boil potatoes until cooked and soft. It takes about 15 to 20 minutes. Drain the water and mash the potatoes with chicken broth, sour cream, salt and pepper.
-Preheat oven to 400 degrees.
-In a large saute pan, brown the ground meat. Season with salt and pepper. Once the meat is cooked, drain the grease and set the meat on a plate.
-Add the olive oil to the pan and add the onion and garlic. Saute on medium heat for 2 minutes. Add the mushrooms and celery and saute an additional 3 to 4 minutes. Add the flour, salt and pepper and mix well. Add the frozen veggies, beef broth, tomato paste, worcestershire sauce, rosemary, thyme, ground meat and any additional salt and pepper you desire. Make sure to mix well. Simmer on low for 5 to 10 minutes.
-Place meat mixture in the bottom of a casserole dish. Top with mashed potatoes. Sprinkle the top with paprika and bake for 20 minutes or until golden brown.
-Let the dish cool for a few minutes before serving on a plate.
Enjoy! :)
Friday, May 18, 2012
Healthy Brown Rice Pilaf
Look, if you are purchasing boxes of Rice A Roni or Uncle Ben's, I strongly encourage you to stop and try making your own version from scratch. It is 100 times healthier and much easier than you think. I am not knocking anyone that buys the boxed versions, but I think if you just tried this, you might find you would not have a need to buy the processed versions. Your body will thank you!
This brown rice pilaf is a great side dish to pork, chicken, or turkey. Brown rice is a wonderful whole grain that gives you a lot of nutrition in a small serving. This rice pilaf was served with grilled bbq chicken and some roasted broccoli. I put a serving of rice on my plate and topped it with a bbq chicken breast so that I can enjoy the chicken and rice together and it was tasty.
Healthy Brown Rice Pilaf
Serves: 4 to 6 (feel free to cut recipe in half if there are only 2 or 3 of you)
Adapted by: http://www.food.com/recipe/brown-rice-pilaf-364493
Ingredients
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon extra virgin olive oil
1 1/4 cups long grain brown rice, uncooked
2 cloves of garlic, minced
1 1/2 cups water
1 cup reduced sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Directions
-In a large sauce pan, saute the onion and green bell pepper in olive oil until tender.
-Add the rice and garlic; cook and stir for 3 to 4 minutes or until rice is lightly browned, but not burnt
-Add the water, broth, thyme and pepper.
-Stir mixture together and bring to a boil.
-Reduce heat, cover and simmer for 35 to 40 minutes or until rice is tender and most of the liquid is absorbed.
-Remove the lid and let rice sit for 3 to 5 minutes and then fluff with a fork.
-Serve
Enjoy! :)
This brown rice pilaf is a great side dish to pork, chicken, or turkey. Brown rice is a wonderful whole grain that gives you a lot of nutrition in a small serving. This rice pilaf was served with grilled bbq chicken and some roasted broccoli. I put a serving of rice on my plate and topped it with a bbq chicken breast so that I can enjoy the chicken and rice together and it was tasty.
Healthy Brown Rice Pilaf
Serves: 4 to 6 (feel free to cut recipe in half if there are only 2 or 3 of you)
Adapted by: http://www.food.com/recipe/brown-rice-pilaf-364493
Ingredients
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon extra virgin olive oil
1 1/4 cups long grain brown rice, uncooked
2 cloves of garlic, minced
1 1/2 cups water
1 cup reduced sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Directions
-In a large sauce pan, saute the onion and green bell pepper in olive oil until tender.
-Add the rice and garlic; cook and stir for 3 to 4 minutes or until rice is lightly browned, but not burnt
-Add the water, broth, thyme and pepper.
-Stir mixture together and bring to a boil.
-Reduce heat, cover and simmer for 35 to 40 minutes or until rice is tender and most of the liquid is absorbed.
-Remove the lid and let rice sit for 3 to 5 minutes and then fluff with a fork.
-Serve
Enjoy! :)
Thursday, May 17, 2012
Fresh Fruit Pizza
Fruit and pizza...two of my favorite things to eat. Why not combine them and enjoy a delicious and tasty dessert pizza. Fruit pizza is a great dessert because you can use whatever fruits you like and you can always change it each time you make it. Philadelphia cream cheese now comes in dark chocolate, white chocolate, and milk chocolate, so you can use that as the "sauce" on the fruit pizza if you don't want to use the basic cream cheese recipe I will post below.
Fresh Fruit Pizza
Serves 8 pieces
Adapted by: http://www.iheartnaptime.net/fruit-pizza/
Ingredients
1 package of pre-made sugar cookie dough (recommend Pillsbury) OR you can make your own sugar cookie dough
8 oz softened lite cool whip
4 oz softened light cream cheese
2 tablespoons sugar
1 teaspoon pure vanilla extract
fresh fruit - mandarin oranges, strawberries, kiwi, pineapple, blackberries, raspberries, sliced grapes, sliced banans, or whatever other fruit you desire or have on hand
Directions
-Lightly grease round pizza pan. Press cookie dough into the pan and shape round like a pizza, roughly 1/8 inch thick.
-Bake cookie dough crust at 350 degrees for 8 to 10 minutes. Remove from the oven and let cool.
-For the frosting, whip the cream cheese, sugar and vanilla. Fold in the softened cool whip. Spread over the entire surface of the cooled cookie crust.
-Add your favorite fruit on top of the cool whip mixture.
-Slice and serve
Enjoy! :)
Fresh Fruit Pizza
Serves 8 pieces
Adapted by: http://www.iheartnaptime.net/fruit-pizza/
Ingredients
1 package of pre-made sugar cookie dough (recommend Pillsbury) OR you can make your own sugar cookie dough
8 oz softened lite cool whip
4 oz softened light cream cheese
2 tablespoons sugar
1 teaspoon pure vanilla extract
fresh fruit - mandarin oranges, strawberries, kiwi, pineapple, blackberries, raspberries, sliced grapes, sliced banans, or whatever other fruit you desire or have on hand
Directions
-Lightly grease round pizza pan. Press cookie dough into the pan and shape round like a pizza, roughly 1/8 inch thick.
-Bake cookie dough crust at 350 degrees for 8 to 10 minutes. Remove from the oven and let cool.
-For the frosting, whip the cream cheese, sugar and vanilla. Fold in the softened cool whip. Spread over the entire surface of the cooled cookie crust.
-Add your favorite fruit on top of the cool whip mixture.
-Slice and serve
Enjoy! :)
Wednesday, May 16, 2012
Beef & Noodles
During the work week, I am a huge fan of making one pot meals. They usually don't require a lot of time and effort and they almost always taste great. An added bonus is that they usually make a lot of leftovers. This is an extremely delicious ground beef recipe. I'm sure you have had something similar to this before, but I definitely encourage you to try this particular recipe. As long as you keep your portions in check, this is a nutritious and balanced dinner. A small side salad or some chopped fresh fruit would compliment this dish.
Beef & Noodles
Serves: 4 to 6
Adapted by: http://www.crystalandcomp.com/2012/03/beef-recipes-indiana-chowder-a-30-minute-meal/
Ingredients:
-1 8oz bag wide egg noodles (try to find a whole grain or whole wheat version) - I use healthy harvest wheat egg noodles
-1 pound lean ground beef
-1 to 2 teaspoons chili powder OR half a package of reduced sodium taco seasoning - I recommend chili powder because taco seasoning packets have tons of junk and added sodium to them
-medium yellow onion, chopped
-1 clove of garlic, minced
-1 can corn, drained OR 1 1/2 cups frozen corn kernels - I recommend frozen
-1 can peas, drained OR 1 1/2 cups frozen peas - Again, recommend frozen
-1 can original Rotel (or any kind of Rotel; they have mild and hot as well)
-1 cup reduced fat shredded cheese
-salt and pepper, to taste
Directions
-In a large pot of salted water, bring water to a boil for the noodles. Once boiling, cook noodles according to directions on bag. Drain water and return noodles to the pot.
-In a large saute pan, brown your hamburger meat and onion over medium heat. . Once the beef is cooked, drain all grease and return to the pan.
-Season cooked beef with salt, pepper, garlic and chili powder. Add the corn, peas and Rotel. Make sure to combine all ingredients well. Continue to cook over medium heat, stirring frequently.
-Combine the beef mixture and noodles together and stir well. Cover the top of the dish with shredded cheese and cover for 3 to 5 minutes, or until cheese is melted.
-Serve
Enjoy! :)
Beef & Noodles
Serves: 4 to 6
Adapted by: http://www.crystalandcomp.com/2012/03/beef-recipes-indiana-chowder-a-30-minute-meal/
Ingredients:
-1 8oz bag wide egg noodles (try to find a whole grain or whole wheat version) - I use healthy harvest wheat egg noodles
-1 pound lean ground beef
-1 to 2 teaspoons chili powder OR half a package of reduced sodium taco seasoning - I recommend chili powder because taco seasoning packets have tons of junk and added sodium to them
-medium yellow onion, chopped
-1 clove of garlic, minced
-1 can corn, drained OR 1 1/2 cups frozen corn kernels - I recommend frozen
-1 can peas, drained OR 1 1/2 cups frozen peas - Again, recommend frozen
-1 can original Rotel (or any kind of Rotel; they have mild and hot as well)
-1 cup reduced fat shredded cheese
-salt and pepper, to taste
Directions
-In a large pot of salted water, bring water to a boil for the noodles. Once boiling, cook noodles according to directions on bag. Drain water and return noodles to the pot.
-In a large saute pan, brown your hamburger meat and onion over medium heat. . Once the beef is cooked, drain all grease and return to the pan.
-Season cooked beef with salt, pepper, garlic and chili powder. Add the corn, peas and Rotel. Make sure to combine all ingredients well. Continue to cook over medium heat, stirring frequently.
-Combine the beef mixture and noodles together and stir well. Cover the top of the dish with shredded cheese and cover for 3 to 5 minutes, or until cheese is melted.
-Serve
Enjoy! :)
Tuesday, May 15, 2012
Canadian Bacon, Green Chile, & Cheddar Quiche w/Shredded Potato Crust
It's been a while since I have posted a tasty breakfast recipe, so I thought I would share this particular one with all of you. As you know, I am crazy about breakfast foods. I think they are absolutely scrumptious and could eat them 3 meals a day. It's ironic because I used to hate breakfast and now it is my favorite.
One thing I find particularly neat with this quiche recipe is that it has a shredded potato crust, rather than a pie crust. It is a different spin on a classic quiche and I really enjoyed it. A quiche is a great option for breakfast because it usually contains your protein, your starch, and some veggies and/or dairy. It will keep you feeling satisfied and usually all you need is a small serving of fruit on the side or a glass of milk with it. They also reheat fairly well if you reheat them in the oven and not in the microwave.
Canadian Bacon, Green Chile, & Cheddar Quiche w/Shredded Potato Crust
Serves: 6 to 8
Adapted by: http://www.fortheloveofcooking.net/2010/09/canadian-bacon-green-chile-cheddar.html
Ingredients:
-2 russet potatoes, peeled and shredded/grated (they will look like hashbrowns) OR shredded hashbrowns (recommend the russet potatoes)
-olive oil or olive oil cooking spray
-1/2 cup of Canadian Bacon or breakfast ham, chopped
-3oz can diced green chiles
-1 tomato, diced (if you don't like tomato, you could substitute bell peppers in place of tomato, which is what I did)
-1/2 cup reduced fat shredded cheddar cheese
-8 eggs, beaten
-1/4 cup skim milk
-sea salt and cracked pepper, to taste
Directions:
-Preheat oven to 375 degrees. Coat a pie dish with nonstick cooking spray.
-Peel the two potatoes and then shred the both of them. Place shredded potatoes on some paper towels to press all the liquid out of the potatoes, or as much as you can get out of them.
-Place the shredded potatoes in the pie dish and press down to make a crust with them, making sure to press firmly and make sure to cover all the sides and bottom of the pie dish.
-Spray the shredded potatoes with nonstick cooking spray and season with salt and pepper, to taste.
-Bake in the oven for 15 minutes. Remove from the oven and set aside.
-Sprinkle some of the diced tomato, ham, green chile, and cheese on top of the potatoes.
-In a mixing bowl, beat the eggs with milk and season with additional seasonings. Pour the egg mixture over the top of the pie dish. Top with remaining ingredients and put in the oven and bake for 30 to 35 minutes or until the quiche is cooked through. Do not overcook.
-Remove from the oven and cool for a few minutes before slicing and serving.
Enjoy! :)
One thing I find particularly neat with this quiche recipe is that it has a shredded potato crust, rather than a pie crust. It is a different spin on a classic quiche and I really enjoyed it. A quiche is a great option for breakfast because it usually contains your protein, your starch, and some veggies and/or dairy. It will keep you feeling satisfied and usually all you need is a small serving of fruit on the side or a glass of milk with it. They also reheat fairly well if you reheat them in the oven and not in the microwave.
Canadian Bacon, Green Chile, & Cheddar Quiche w/Shredded Potato Crust
Serves: 6 to 8
Adapted by: http://www.fortheloveofcooking.net/2010/09/canadian-bacon-green-chile-cheddar.html
Ingredients:
-2 russet potatoes, peeled and shredded/grated (they will look like hashbrowns) OR shredded hashbrowns (recommend the russet potatoes)
-olive oil or olive oil cooking spray
-1/2 cup of Canadian Bacon or breakfast ham, chopped
-3oz can diced green chiles
-1 tomato, diced (if you don't like tomato, you could substitute bell peppers in place of tomato, which is what I did)
-1/2 cup reduced fat shredded cheddar cheese
-8 eggs, beaten
-1/4 cup skim milk
-sea salt and cracked pepper, to taste
Directions:
-Preheat oven to 375 degrees. Coat a pie dish with nonstick cooking spray.
-Peel the two potatoes and then shred the both of them. Place shredded potatoes on some paper towels to press all the liquid out of the potatoes, or as much as you can get out of them.
-Place the shredded potatoes in the pie dish and press down to make a crust with them, making sure to press firmly and make sure to cover all the sides and bottom of the pie dish.
-Spray the shredded potatoes with nonstick cooking spray and season with salt and pepper, to taste.
-Bake in the oven for 15 minutes. Remove from the oven and set aside.
-Sprinkle some of the diced tomato, ham, green chile, and cheese on top of the potatoes.
-In a mixing bowl, beat the eggs with milk and season with additional seasonings. Pour the egg mixture over the top of the pie dish. Top with remaining ingredients and put in the oven and bake for 30 to 35 minutes or until the quiche is cooked through. Do not overcook.
-Remove from the oven and cool for a few minutes before slicing and serving.
Enjoy! :)
Monday, May 14, 2012
Roasted Prosciutto Wrapped Asparagus Bundles
On Sunday, we had my family over for a homemade supper to celebrate mother's day. It was a great evening of delicious food and wonderful conversation, enjoyed on our backyard deck. These asparagus bundles were the perfect side dish to what we served for supper. We had smoked ham, homemade rolls, cheesy hashbrown casserole, salad, and these delicious bundles. Everyone commented on how much they enjoyed the asparagus, so I thought I would share this recipe. It is very easy to make and it is quite healthy for you.
Roasted Prosciutto Wrapped Asparagus Bundles
Serves: 4 (can be doubled for 8 servings)
Adapted by: http://www.skinnytaste.com/2012/03/roasted-prosciutto-wrapped-asparagus.html
Ingredients
1 1/4 pound thin asparagus, tough ends trimmed
extra virgin olive oil spray
fresh cracked pepper and sea salt, to taste
2 oz thin sliced prosciutto
Directions
-Preheat oven to 400 degrees.
-Take asparagus spears and spritz the extra virgin olive oil spray over all of them. Season with salt and pepper and then divide into 4 bundles.
-Take each bundle and use a slice of prosciutto to wrap around and then place on the baking dish seam side down. Repeat with remaining asparagus.
-Bake in the oven for 12 minutes or until asparagus is tender crisp.
-Serve
Enjoy! :)
Roasted Prosciutto Wrapped Asparagus Bundles
Serves: 4 (can be doubled for 8 servings)
Adapted by: http://www.skinnytaste.com/2012/03/roasted-prosciutto-wrapped-asparagus.html
Ingredients
1 1/4 pound thin asparagus, tough ends trimmed
extra virgin olive oil spray
fresh cracked pepper and sea salt, to taste
2 oz thin sliced prosciutto
Directions
-Preheat oven to 400 degrees.
-Take asparagus spears and spritz the extra virgin olive oil spray over all of them. Season with salt and pepper and then divide into 4 bundles.
-Take each bundle and use a slice of prosciutto to wrap around and then place on the baking dish seam side down. Repeat with remaining asparagus.
-Bake in the oven for 12 minutes or until asparagus is tender crisp.
-Serve
Enjoy! :)
Flaky Whole Wheat Buttermilk Biscuits
I can't understand why people buy bread/dinner rolls/etc from the grocery store. It is literally some of the easiest things to make and it always tastes so much better than anything you can buy at the store. While some of the homemade bread recipes can be tedious, there are plenty of recipes out there that are quite simple and don't take a lot of effort/time. These flaky buttermilk biscuits are the perfect starter recipe if you have been wanting to try some homemade bread. I love that these are whole wheat and yet they are still very flaky and moist. If you are going to eat bread, you might as well make sure you are getting your whole grains. Try these out and let me know what you think. If you want, these would make delicious biscuits for sausage and gravy on top of them.
Flaky Whole Wheat Buttermilk Biscuits
Serves: 12 biscuits
Adapted by: http://www.fortheloveofcooking.net/2012/04/flaky-whole-wheat-buttermilk-biscuits.html
Ingredients
1 1/4 cups whole wheat flour OR white whole wheat flour
1 cup all purpose flour OR bread flour (I use bread flour)
2 1/2 teaspoons baking powder
1/2 teaspoon lite salt
5 tablespoons light butter
3/4 cup low-fat buttermilk
1 - 2 tablespoons raw, local honey (I use 2 tablespoons)
Directions
-Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat. (Spraying the sheet with nonstick cooking spray is just as effective)
-Combine the flours, baking powder, and salt together in a medium mixing bowl. Cut in the butter with a pastry blender or two forks until the mixture resembles course/crumbly dough. Place in the refrigerator to chill for at least 10 minutes.
-In a small mixing bowl, combine the buttermilk and honey and whisk together. Add the mixture to the flour mixture and stir just until moistened.
-Place the dough on a floured surface and knead a few times. Sprinkle the top of the dough with some flour to prevent rolling pin from sticking. Use a rolling pin to roll the dough into a 9x5 rectangle. You will want the dough to be about 3/4 to an inch thick. Cut biscuits with a round cookie cutter or cut them into whatever shape you prefer. I just use a round cookie cutter. Place the rounds about 1 inch apart on the baking sheet.
-Bake in the oven for 11 to 13 minutes, or until golden brown.
-Serve warm with butter or pumpkin butter
Enjoy! :)
Flaky Whole Wheat Buttermilk Biscuits
Serves: 12 biscuits
Adapted by: http://www.fortheloveofcooking.net/2012/04/flaky-whole-wheat-buttermilk-biscuits.html
Ingredients
1 1/4 cups whole wheat flour OR white whole wheat flour
1 cup all purpose flour OR bread flour (I use bread flour)
2 1/2 teaspoons baking powder
1/2 teaspoon lite salt
5 tablespoons light butter
3/4 cup low-fat buttermilk
1 - 2 tablespoons raw, local honey (I use 2 tablespoons)
Directions
-Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat. (Spraying the sheet with nonstick cooking spray is just as effective)
-Combine the flours, baking powder, and salt together in a medium mixing bowl. Cut in the butter with a pastry blender or two forks until the mixture resembles course/crumbly dough. Place in the refrigerator to chill for at least 10 minutes.
-In a small mixing bowl, combine the buttermilk and honey and whisk together. Add the mixture to the flour mixture and stir just until moistened.
-Place the dough on a floured surface and knead a few times. Sprinkle the top of the dough with some flour to prevent rolling pin from sticking. Use a rolling pin to roll the dough into a 9x5 rectangle. You will want the dough to be about 3/4 to an inch thick. Cut biscuits with a round cookie cutter or cut them into whatever shape you prefer. I just use a round cookie cutter. Place the rounds about 1 inch apart on the baking sheet.
-Bake in the oven for 11 to 13 minutes, or until golden brown.
-Serve warm with butter or pumpkin butter
Enjoy! :)
Friday, May 11, 2012
Skinny Garlic Mashed Potatoes
I think my husband can count on one hand the amount of times I have made mashed potatoes for dinner. It's not because I don't like them, but they can become quite unhealthy once you add the butter and milk or cream. I find that I prefer to use potatoes by roasting them or having healthy baked potatoes. I also just generally use sweet potatoes more than I do regular potatoes because they are more nutritious. Potatoes are healthy on their own but most people will add a bunch of ingredients to them and then they become a poor choice for a side dish. I found a delicious and amazing healthier mashed potato recipe. We had these mashed potatoes with some turkey cutlets and homemade herb gravy, with some broccoli and cheese on the side. It was a great meal and I would recommend all of you trying these mashed potatoes. My husband is excited because he now thinks I might make mashed potatoes more often. We shall see...
Skinny Garlic Mashed Potatoes
Serves: 5
Adapted by: http://www.skinnytaste.com/2008/03/garlic-mashed-potatoes-3-ww-points.html
Ingredients
2 pounds yukon gold potatoes, peeled and chopped (I kept the skin on because we like it like that)
4 cloves of garlic, peeled and chopped
1/4 cup fat free or light sour cream (I use fat free because that is what I had)
1/4 cup fat free/reduced sodium chicken broth
2 tablespoons skim milk or fat free half and half
1 tablespoon light butter
salt and pepper, to taste
1/4 cup fresh herbs of choice: parsley, thyme, or tarragon (I used parsley)
Directions
-Place potatoes and garlic in a large pot of water. You want the water to cover all of the potatoes. Bring to a boil and then cover and reduce heat. Simmer for 20 minutes or until potatoes are fork tender. Drain and return potatoes and garlic to the pot.
-Add sour cream and all remaining ingredients. Use a potato masher to mash until the consistency you prefer. Add any additional salt and pepper that you desire.
-Serve
Enjoy! :)
Skinny Garlic Mashed Potatoes
Serves: 5
Adapted by: http://www.skinnytaste.com/2008/03/garlic-mashed-potatoes-3-ww-points.html
Ingredients
2 pounds yukon gold potatoes, peeled and chopped (I kept the skin on because we like it like that)
4 cloves of garlic, peeled and chopped
1/4 cup fat free or light sour cream (I use fat free because that is what I had)
1/4 cup fat free/reduced sodium chicken broth
2 tablespoons skim milk or fat free half and half
1 tablespoon light butter
salt and pepper, to taste
1/4 cup fresh herbs of choice: parsley, thyme, or tarragon (I used parsley)
Directions
-Place potatoes and garlic in a large pot of water. You want the water to cover all of the potatoes. Bring to a boil and then cover and reduce heat. Simmer for 20 minutes or until potatoes are fork tender. Drain and return potatoes and garlic to the pot.
-Add sour cream and all remaining ingredients. Use a potato masher to mash until the consistency you prefer. Add any additional salt and pepper that you desire.
-Serve
Enjoy! :)
Thursday, May 10, 2012
Pork Chops with Sweet Chili Soy Sauce
Sometimes we all just need a very simple dinner, where we don't have to spend an hour prepping, cooking, and then eating. These pork chops are a great addition to a healthy dinner. They take minutes to prep and cook and taste amazing. I served these pork chops with some sesame snow peas and some carrot & ginger jasmine rice. The next time I make these pork chops, I plan on making some asian peanut butter noodles to serve with them. I think that would be a great meal.
Pork Chops with Sweet Chili Soy Sauce
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2009/09/pork-chops-with-sweet-chili-soy-sauce.html
Ingredients
1 pound pork chops - boneless recommended
sea salt and fresh cracked pepper, to taste
garlic powder, to taste
1 teaspoon extra virgin olive oil
For the sauce
1/2 cup sweet chili sauce
2 tablespoons soy sauce - recommend reduced sodium version
Directions:
-Season pork chops with salt, pepper and garlic powder.
-Heat olive oil in a nonstick skillet over medium high heat.
-Add the pork chops and cook about 4-5 minutes per side. Cook until pork is cooked through.
-While pork chops are cooking, add the chili sauce and soy sauce in a small pan and heat on medium heat. Cook until warm and bubbly.
-Serve pork chops on a platter and drizzle sauce over all of them
Enjoy! :)
Pork Chops with Sweet Chili Soy Sauce
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2009/09/pork-chops-with-sweet-chili-soy-sauce.html
Ingredients
1 pound pork chops - boneless recommended
sea salt and fresh cracked pepper, to taste
garlic powder, to taste
1 teaspoon extra virgin olive oil
For the sauce
1/2 cup sweet chili sauce
2 tablespoons soy sauce - recommend reduced sodium version
Directions:
-Season pork chops with salt, pepper and garlic powder.
-Heat olive oil in a nonstick skillet over medium high heat.
-Add the pork chops and cook about 4-5 minutes per side. Cook until pork is cooked through.
-While pork chops are cooking, add the chili sauce and soy sauce in a small pan and heat on medium heat. Cook until warm and bubbly.
-Serve pork chops on a platter and drizzle sauce over all of them
Enjoy! :)
Wednesday, May 9, 2012
Spicy Andouille Chicken Sausage Pasta
Bryan picked what he wanted for supper last night. I always give him a ton of recipes each week to select from before I make our dinner menu. He had been looking forward to trying this one for a while now. This dish was incredible. We both enjoyed it and are already looking forward to leftovers for lunch. In my opinion, the best thing about making pasta dishes is that they are very filling so you don't need any side dishes with them. Just scoop a portion into a bowl and enjoy.
This dish is spicy but there are going to be suggestions below on how to make it a little more mild.
Spicy Andouille Chicken Sausage Pasta
Serves: 4
Adapted by: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html
Ingredients
1 tablespoon extra virgin olive oil
1 pound andouille chicken sausage OR any other kind of smoked sausage or chicken sausage you prefer (I used Trader Joe's all natural andouille chicken sausage links), cut into small chunks
1.5 cups onion, diced
2 cloves of garlic, minced
1 1/2 - 2 cups low sodium chicken broth
10 oz can Ro-Tel (I used original but mild would help decrease the spice in the dish)
1/2 cup heavy cream (I used fat free half and half to make this dish much healthier)
8 oz penne pasta or any small pasta of your choice
1/4 teaspoon salt and 1/2 teaspoon pepper
3/4 cup reduced fat monterey jack cheese, shredded
1/3 cup scallions, thinly sliced
1 jalapeno, seeded and diced - OPTIONAL
Directions
-In an oven-safe saute pan, add olive oil and heat over medium high heat. Add sausage and onions and saute for about 4 minutes. Add the garlic and cook an additional minute.
-Add chicken broth, rotel, cream, pasta, salt and pepper and stir. Add the jalapeno at this point if you are using it. Bring to a boil, cover the dish, and reduce heat to medium low. Simmer for about 15 minutes or until pasta is tender and cooked.
-Remove skillet from the heat and add half of the shredded cheese. Stir all ingredients together. Top with remaining cheese and sprinkle with scallions. Put under the broiler in the oven until cheese is melted and bubbly.
-Serve immediately
*Tip #1: I used 2 cups of chicken broth and found that the dish had more liquid in it than it should so I would recommend using 1 1/2 cups instead of 2.
*Tip #2: Don't add the cream or fat free half and half until the pasta has cooked completely. Add it and stir everything together and then add your cheese. I think this would make the dish present better.
Enjoy! :)
This dish is spicy but there are going to be suggestions below on how to make it a little more mild.
Spicy Andouille Chicken Sausage Pasta
Serves: 4
Adapted by: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html
Ingredients
1 tablespoon extra virgin olive oil
1 pound andouille chicken sausage OR any other kind of smoked sausage or chicken sausage you prefer (I used Trader Joe's all natural andouille chicken sausage links), cut into small chunks
1.5 cups onion, diced
2 cloves of garlic, minced
1 1/2 - 2 cups low sodium chicken broth
10 oz can Ro-Tel (I used original but mild would help decrease the spice in the dish)
1/2 cup heavy cream (I used fat free half and half to make this dish much healthier)
8 oz penne pasta or any small pasta of your choice
1/4 teaspoon salt and 1/2 teaspoon pepper
3/4 cup reduced fat monterey jack cheese, shredded
1/3 cup scallions, thinly sliced
1 jalapeno, seeded and diced - OPTIONAL
Directions
-In an oven-safe saute pan, add olive oil and heat over medium high heat. Add sausage and onions and saute for about 4 minutes. Add the garlic and cook an additional minute.
-Add chicken broth, rotel, cream, pasta, salt and pepper and stir. Add the jalapeno at this point if you are using it. Bring to a boil, cover the dish, and reduce heat to medium low. Simmer for about 15 minutes or until pasta is tender and cooked.
-Remove skillet from the heat and add half of the shredded cheese. Stir all ingredients together. Top with remaining cheese and sprinkle with scallions. Put under the broiler in the oven until cheese is melted and bubbly.
-Serve immediately
*Tip #1: I used 2 cups of chicken broth and found that the dish had more liquid in it than it should so I would recommend using 1 1/2 cups instead of 2.
*Tip #2: Don't add the cream or fat free half and half until the pasta has cooked completely. Add it and stir everything together and then add your cheese. I think this would make the dish present better.
Enjoy! :)
Tuesday, May 8, 2012
Simple Roasted Parmesan Green Beans
Who would have thought such a simple dish would be so scrumptious. We babysit on Monday nights for a friend so our dinners always have to be quick and simple, but I still want them to be healthy and nutritious. I tried these out last night with some pan roasted pork chops with bbq sauce drizzled over them and some steamed mixed veggies. It was a perfect dinner that only took about 10-15 minutes to prepare and serve.
I love how these veggies get really nice and roasted but still offer great flavor. Try them out and let me know if you like them.
Roasted Parmesan Green Beans
Serves 4
Adapted by: http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html
Ingredients
12 oz green beans, trimmed (I bought a fresh bag of the steamer green beans already trimmed)
2 teaspoons extra virgin olive oil
sea salt and cracked black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 shredded parmesan cheese
Directions
-Preheat oven to 425 degrees.
-Line a baking sheet with foil and lay green beans on the baking sheet. Drizzle olive oil over all of them. Season with salt, pepper, and garlic powder. Make sure to evenly coat them.
-Bake in the oven for 10 minutes. Remove and flip the green beans. Return to the oven and bake an additional 5 minutes.
-Remove from the oven and sprinkle with grated parmesan cheese.
-Serve
Enjoy! :)
I love how these veggies get really nice and roasted but still offer great flavor. Try them out and let me know if you like them.
Roasted Parmesan Green Beans
Serves 4
Adapted by: http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html
Ingredients
12 oz green beans, trimmed (I bought a fresh bag of the steamer green beans already trimmed)
2 teaspoons extra virgin olive oil
sea salt and cracked black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 shredded parmesan cheese
Directions
-Preheat oven to 425 degrees.
-Line a baking sheet with foil and lay green beans on the baking sheet. Drizzle olive oil over all of them. Season with salt, pepper, and garlic powder. Make sure to evenly coat them.
-Bake in the oven for 10 minutes. Remove and flip the green beans. Return to the oven and bake an additional 5 minutes.
-Remove from the oven and sprinkle with grated parmesan cheese.
-Serve
Enjoy! :)
Monday, May 7, 2012
Black Bean and Sweet Potato Salad
A few weeks ago my friend and I went to Whole Foods to buy some groceries. While we were there we hit up the fresh market and decided to buy some fresh foods for supper when we got home. One of the side dishes that the market had was this delicious black bean and sweet potato dish. I devoured it and promised myself that I would find a way to recreate the dish as closely as possible. While trying to research sites for this kind of side dish, I found a recipe that is very similar and had to try it out. I was quite pleased with the results. I love that this dish is loaded with nutrition and all sorts of fresh ingredients. This goes well with some grilled steaks or other type of grilled meat. It is a very filling dish so you may wish to have no meat with it and just serve a simple salad and fresh fruit on the side.
Black Bean & Sweet Potato Salad
Serves 4
Adapted by: http://www.whatwouldcathyeat.com/2010/05/black-bean-and-sweet-potato-salad/
Ingredients
1 very large sweet potato, peeled and cubed (about 3 cups)
2 teaspoons extra virgin olive oil
1 can black beans, drained and rinsed (preferably organic)
4 to 5 scallions, sliced
1/2 large red bell pepper, diced
juice and zest of 1 lime
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped flat-leaf parsley
salt and pepper, to taste
Directions
-Heat oven to 375 degrees.
-In a mixing bowl, toss the cut up sweet potatoes with the 2 teaspoons of olive oil and salt and pepper. Spread onto a baking sheet and roast for 20 to 30 minutes, or until potatoes are tender. Make sure to flip the potatoes halfway through the cooking process. Remove from the oven and place in a large bowl with the black beans, scallions and red bell pepper.
-In a small mixing bowl, combine the lime juice, zest, mustard and herbs. Gradually whisk in the olive oil. Add this marinade to the sweet potato mixture and mix gently. Season with additional herbs, salt, and/or pepper and serve.
Enjoy! :)
Black Bean & Sweet Potato Salad
Serves 4
Adapted by: http://www.whatwouldcathyeat.com/2010/05/black-bean-and-sweet-potato-salad/
Ingredients
1 very large sweet potato, peeled and cubed (about 3 cups)
2 teaspoons extra virgin olive oil
1 can black beans, drained and rinsed (preferably organic)
4 to 5 scallions, sliced
1/2 large red bell pepper, diced
juice and zest of 1 lime
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped flat-leaf parsley
salt and pepper, to taste
Directions
-Heat oven to 375 degrees.
-In a mixing bowl, toss the cut up sweet potatoes with the 2 teaspoons of olive oil and salt and pepper. Spread onto a baking sheet and roast for 20 to 30 minutes, or until potatoes are tender. Make sure to flip the potatoes halfway through the cooking process. Remove from the oven and place in a large bowl with the black beans, scallions and red bell pepper.
-In a small mixing bowl, combine the lime juice, zest, mustard and herbs. Gradually whisk in the olive oil. Add this marinade to the sweet potato mixture and mix gently. Season with additional herbs, salt, and/or pepper and serve.
Enjoy! :)
Orzo with Peas & Parmesan
Looking for a simple side dish? Look no more. Don't go into the cupboard and make a box of flavored rice or pasta. Try this unprocessed and healthy side dish that is extremely easy to make and tastes great. I think you could serve this side with a variety of main entrees. This dish was prepared and served with bbq chicken breasts and some fresh fruit.
Orzo with Peas & Parmesan
Serves 4
Adapted by: http://www.fortheloveofcooking.net/2012/04/orzo-with-peas-and-parmesan.html
Ingredients
2 teaspoons light butter
2 teaspoons extra virgin olive oil
1/4 sweet onion, finely diced
2 cloves of garlic, minced
8 oz orzo pasta (any smaller pasta would be sufficient)
2 cups reduced sodium chicken broth
sea salt and cracked pepper, to taste
1 cup fresh or frozen peas
2-3 tablespoons parmesan cheese
Directions
-In a saute pan, heat the butter and olive oil over medium heat. Add the onions and cook for about 3 to 4 minutes, making sure to stir often. Add the garlic and orzo, cook, stirring constantly.
-Add the chicken broth, season with salt and pepper, then cook uncovered until the broth is absorbed, stirring occasionally.
-Add the peas and parmesan and stir until evenly combined; let the orzo cook an additional few minutes and serve immediately.
Enjoy! :)
Orzo with Peas & Parmesan
Serves 4
Adapted by: http://www.fortheloveofcooking.net/2012/04/orzo-with-peas-and-parmesan.html
Ingredients
2 teaspoons light butter
2 teaspoons extra virgin olive oil
1/4 sweet onion, finely diced
2 cloves of garlic, minced
8 oz orzo pasta (any smaller pasta would be sufficient)
2 cups reduced sodium chicken broth
sea salt and cracked pepper, to taste
1 cup fresh or frozen peas
2-3 tablespoons parmesan cheese
Directions
-In a saute pan, heat the butter and olive oil over medium heat. Add the onions and cook for about 3 to 4 minutes, making sure to stir often. Add the garlic and orzo, cook, stirring constantly.
-Add the chicken broth, season with salt and pepper, then cook uncovered until the broth is absorbed, stirring occasionally.
-Add the peas and parmesan and stir until evenly combined; let the orzo cook an additional few minutes and serve immediately.
Enjoy! :)
Friday, May 4, 2012
Skinny Chunky Monkey Cookies
Do you love bananas? Peanut Butter? Chocolate? If you answered yes, you are going to think these cookies are unbelievably delicious.
We all have a sweet tooth and it is important to allow that sweet tooth to win sometimes. However, you should always be wise when it comes to what you allow your sweet tooth to have. These cookies are made with all natural ingredients and are nutritious.
Skinny Chunky Monkey Cookies
Adapted by: http://www.sixsistersstuff.com/2012/05/skinny-chunky-monkey-cookies-recipe.html
Ingredients
3 ripe bananas
2 cups old fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
Directions
-Preheat oven to 350 degrees.
-In a mixing bowl, mash the bananas, then stir in the remaining ingredients. Let the batter stand for approx 20 minutes.
-Drop by teaspoonfuls onto an ungreased nonstick cookie sheet.
-Bake for 10 to 12 minutes.
-Cool completely and then place cookies in an airtight container/bag.
-2 of these cookies are just under 100 calories!
Enjoy! :)
We all have a sweet tooth and it is important to allow that sweet tooth to win sometimes. However, you should always be wise when it comes to what you allow your sweet tooth to have. These cookies are made with all natural ingredients and are nutritious.
Skinny Chunky Monkey Cookies
Adapted by: http://www.sixsistersstuff.com/2012/05/skinny-chunky-monkey-cookies-recipe.html
Ingredients
3 ripe bananas
2 cups old fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
Directions
-Preheat oven to 350 degrees.
-In a mixing bowl, mash the bananas, then stir in the remaining ingredients. Let the batter stand for approx 20 minutes.
-Drop by teaspoonfuls onto an ungreased nonstick cookie sheet.
-Bake for 10 to 12 minutes.
-Cool completely and then place cookies in an airtight container/bag.
-2 of these cookies are just under 100 calories!
Enjoy! :)
Paprika Panko Crusted Chicken Thighs
One of my favorite cooking blogs posted this recipe on Wednesday and I tried it out for supper last night. I knew instantly that I wanted to try this recipe because it looked so simple and really tasty. We have vacation in a few weeks so we are really trying to eat super light and healthy meals until then. The focus is on eating fresh foods and trying to make smarter choices in our meats, which means lots of lean protein, so I apologize if you are seeing a lot of poultry recipes lately.
These crusted chicken thighs are delicious. I am quite confident that you could use boneless chicken breasts or drumsticks and the end results would still be great. I chose to use chicken thighs because that is what the recipe called for. I just trimmed any other visible fat on the chicken thighs before I breaded them. I served these chicken thighs with some garlic and olive oil angel hair pasta that I tossed together and some steamed fresh broccoli and carrots with butter and herbs thrown on top after they cooked.
Paprika Panko Crusted Chicken Thighs
Serves: 4 to 6
Adapted by: http://www.fortheloveofcooking.net/2012/05/paprika-panko-crusted-chicken-thighs.html
Ingredients
5 or 6 boneless skinless chicken thighs
1/2 cup low fat buttermilk
3/4 cup panko bread crumbs
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
sea salt and ground pepper, to taste
cooking spray
Directions
-Preheat oven to 375 degrees.
-Line a baking sheet with foil and then place a cooking rack on top of the foiled baking sheet. This will allow the chicken to cook evenly and will give it the crispy crust on all sides of the meat.
-Pour the buttermilk in a small bowl. In another small dish, combine the panko, paprika, garlic powder, onion powder, salt and pepper, and mix until combined.
-Dip chicken thighs in buttermilk and then in the crumb mixture until evenly coated. Place on the baking rack and repeat with all chicken thighs.
-Season the tops of all chicken with additional salt and pepper, if desired, then spray with nonstick cooking spray.
-Place in the oven and bake for 25 to 30 minutes, or until chicken is 170 degrees. Remove from the oven and let the chicken rest for a few minutes before serving.
-Serve
Enjoy! :)
These crusted chicken thighs are delicious. I am quite confident that you could use boneless chicken breasts or drumsticks and the end results would still be great. I chose to use chicken thighs because that is what the recipe called for. I just trimmed any other visible fat on the chicken thighs before I breaded them. I served these chicken thighs with some garlic and olive oil angel hair pasta that I tossed together and some steamed fresh broccoli and carrots with butter and herbs thrown on top after they cooked.
Paprika Panko Crusted Chicken Thighs
Serves: 4 to 6
Adapted by: http://www.fortheloveofcooking.net/2012/05/paprika-panko-crusted-chicken-thighs.html
Ingredients
5 or 6 boneless skinless chicken thighs
1/2 cup low fat buttermilk
3/4 cup panko bread crumbs
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
sea salt and ground pepper, to taste
cooking spray
Directions
-Preheat oven to 375 degrees.
-Line a baking sheet with foil and then place a cooking rack on top of the foiled baking sheet. This will allow the chicken to cook evenly and will give it the crispy crust on all sides of the meat.
-Pour the buttermilk in a small bowl. In another small dish, combine the panko, paprika, garlic powder, onion powder, salt and pepper, and mix until combined.
-Dip chicken thighs in buttermilk and then in the crumb mixture until evenly coated. Place on the baking rack and repeat with all chicken thighs.
-Season the tops of all chicken with additional salt and pepper, if desired, then spray with nonstick cooking spray.
-Place in the oven and bake for 25 to 30 minutes, or until chicken is 170 degrees. Remove from the oven and let the chicken rest for a few minutes before serving.
-Serve
Enjoy! :)
Thursday, May 3, 2012
Filipino Adobo Chicken
I can't even begin to tell you how much Bryan and I liked this new recipe. We tried it out last night and definitely plan on making it again soon. It was very simple to put together and we thought there were several ways you could enjoy this main dish. For instance, I think you could use regular boneless skinless chicken breasts or chicken thighs and then once they are cooked you could shred them and use the flavored meat in tacos, quesadillas, as sandwiches, or over rice. I think you can get creative and figure out what sounds best to you. We enjoyed these drumsticks on their own with some green beans and Trader Joe's reduced fat jalapeno baked cheetos. It was a late night for dinner because I had yoga so I always do very simple things on those nights, hence the need to eat cheetos and not a more nutritional side dish.
Filipino Adobo Chicken
Serves: 4
Adapted by: http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html
Ingredients
8 chicken legs on the bone (skin removed)
1/3 cup reduced sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
1 to 2 teaspoons ground black pepper
4 bay leaves
1 jalapeno, chopped - optional, but highly recommended
Directions:
-Place chicken legs in a large ziploc freezer bag and add the vinegar, soy sauce, garlic, jalapeno and pepper, and place in the refrigerator to marinate for at least an hour(overnight is recommended).
-I used a dutch oven on the stove for this dish but you can use a deep nonstick skillet.
-Add the chicken, 1/2 cup water, bay leaves and the marinade into a nonstick skillet or dutch oven that is covered and cook on medium-low heat. Cook for 45 minutes or until meat is tender.
-Remove the lid and cook an additional 15 minutes or until the sauce reduces a little.
-Discard the bay leaves and serve
Enjoy! :)
Filipino Adobo Chicken
Serves: 4
Adapted by: http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html
Ingredients
8 chicken legs on the bone (skin removed)
1/3 cup reduced sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
1 to 2 teaspoons ground black pepper
4 bay leaves
1 jalapeno, chopped - optional, but highly recommended
Directions:
-Place chicken legs in a large ziploc freezer bag and add the vinegar, soy sauce, garlic, jalapeno and pepper, and place in the refrigerator to marinate for at least an hour(overnight is recommended).
-I used a dutch oven on the stove for this dish but you can use a deep nonstick skillet.
-Add the chicken, 1/2 cup water, bay leaves and the marinade into a nonstick skillet or dutch oven that is covered and cook on medium-low heat. Cook for 45 minutes or until meat is tender.
-Remove the lid and cook an additional 15 minutes or until the sauce reduces a little.
-Discard the bay leaves and serve
Enjoy! :)
Wednesday, May 2, 2012
Baked Beef & Vegetable Egg Rolls
As you already know, we love to make asian inspired dishes in our household. This was our very first attempt at making egg rolls. We love them and sometimes splurge on them when we eat out at an asian restaurant, but they are so unhealthy. An average egg roll at a restaurant can have upwards of 500 calories for just one. That is ridiculous and more than your entire dinner should be. I set out to try a baked recipe and while they are definitely not like the fried version, all of us enjoyed them and there were only a few leftover, which my hubby is having for lunch today. This is a must-try dish if you want something a little healthier.
These egg rolls were great dipped in garlic chili sauce or soy sauce. I served these egg rolls with my veggie "fried" rice recipe and some steamed stir fry veggies.
The original recipe was just a vegetable recipe but I knew that I was feeding my husband and my dad and they would freak if there wasn't meat in it, so I added lean ground beef. Feel free to do veggie or add ground turkey, beef, or pork.
Baked Beef & Vegetable Egg Rolls
Serves: 14 egg rolls
Adapted by: http://www.fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html
Ingredients
1 pound lean ground beef
2 teaspoons sesame oil OR extra virgin olive oil - recommend the sesame oil
2 cups shredded green cabbage
1 cup bean sprouts
2 cups shredded carrots
1 medium onion, diced
2 teaspoons minced garlic
1 teaspoon fresh ginger, grated OR 1/2 teaspoon ground ginger
4 tablespoons low sodium soy sauce
1 teaspoon sriracha sauce - optional
1 tablespoon corn starch
1/4 cup water
14 egg roll wraps
1 egg, beaten
dipping sauce, your preference
Directions
-In a large saute pan, brown the ground beef. Once cooked, drain and set aside.
-Return saute pan to heat source and add the sesame oil. Heat on medium heat for a few minutes and then add the cabbage, sprouts, onion, carrots, garlic and ginger to the pan. You will want to cook this for about 5 minutes, just until the vegetables begin to wilt but are still somewhat crispy. Season with salt and pepper if you wish.
-In a small bowl, combine the corn starch and water. Add this to the saute pan. Add the soy sauce, sriracha sauce, and ground beef to the pan. Make sure all ingredients are combined and cook an additional minute or two. Set off heat source to cool.
-Once the meat mixture has cooled, take an egg roll wrap and place two tablespoons of the mixture on the center of the wrap. Fold the bottom up over the filling. Next, fold the two sides. Use a pastry brush and lightly brush some of the beaten egg wash to the last side and then roll it up like a burrito. This will ensure the filling stays inside and it doesn't fall apart.
-Preheat oven to 400 degrees.
-Once all the egg rolls have been wrapped, place them on a baking sheet and spray the tops of them with nonstick cooking spray or extra virgin olive oil spray.
-Place in the oven for 8 to 10 minutes. Flip them over and cook an additional 5 to 7 minutes, or until crispy and golden brown.
-Serve with your desired dipping sauce
Enjoy! :)
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These egg rolls were great dipped in garlic chili sauce or soy sauce. I served these egg rolls with my veggie "fried" rice recipe and some steamed stir fry veggies.
The original recipe was just a vegetable recipe but I knew that I was feeding my husband and my dad and they would freak if there wasn't meat in it, so I added lean ground beef. Feel free to do veggie or add ground turkey, beef, or pork.
Baked Beef & Vegetable Egg Rolls
Serves: 14 egg rolls
Adapted by: http://www.fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html
Ingredients
1 pound lean ground beef
2 teaspoons sesame oil OR extra virgin olive oil - recommend the sesame oil
2 cups shredded green cabbage
1 cup bean sprouts
2 cups shredded carrots
1 medium onion, diced
2 teaspoons minced garlic
1 teaspoon fresh ginger, grated OR 1/2 teaspoon ground ginger
4 tablespoons low sodium soy sauce
1 teaspoon sriracha sauce - optional
1 tablespoon corn starch
1/4 cup water
14 egg roll wraps
1 egg, beaten
dipping sauce, your preference
Directions
-In a large saute pan, brown the ground beef. Once cooked, drain and set aside.
-Return saute pan to heat source and add the sesame oil. Heat on medium heat for a few minutes and then add the cabbage, sprouts, onion, carrots, garlic and ginger to the pan. You will want to cook this for about 5 minutes, just until the vegetables begin to wilt but are still somewhat crispy. Season with salt and pepper if you wish.
-In a small bowl, combine the corn starch and water. Add this to the saute pan. Add the soy sauce, sriracha sauce, and ground beef to the pan. Make sure all ingredients are combined and cook an additional minute or two. Set off heat source to cool.
-Once the meat mixture has cooled, take an egg roll wrap and place two tablespoons of the mixture on the center of the wrap. Fold the bottom up over the filling. Next, fold the two sides. Use a pastry brush and lightly brush some of the beaten egg wash to the last side and then roll it up like a burrito. This will ensure the filling stays inside and it doesn't fall apart.
-Preheat oven to 400 degrees.
-Once all the egg rolls have been wrapped, place them on a baking sheet and spray the tops of them with nonstick cooking spray or extra virgin olive oil spray.
-Place in the oven for 8 to 10 minutes. Flip them over and cook an additional 5 to 7 minutes, or until crispy and golden brown.
-Serve with your desired dipping sauce
Enjoy! :)
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Tuesday, May 1, 2012
Chicken Breasts Stuffed w/Asiago Cheese, Tomatoes and Roasted Red Peppers
Chicken is one of my favorite meats to cook with. There are an infinite number of things you can do with it. Here is a delicious and simple stuffed chicken recipe that you will think is very delicious. It can be paired with some fresh buttered wheat bread and a veggie of your choice.
Chicken Breasts Stuffed w/Asiago Cheese, Tomatoes and Roasted Red Peppers
Serves: 4
Adapted by: http://www.jocooks.com/main-courses/chicken-breasts-stuffed-with-asiago-cheese-tomatoes-and-roasted-red-peppers/
Ingredients
3 to 4 chicken breasts (try to find the thin sliced kind or you can cut each breast in half to make it thinner)
2 medium tomatoes, chopped
1/2 cup Asiago cheese
1/4 cup parsley, chopped
1/4 cup roasted red pepper, chopped
1/2 cup italian seasoned breadcrumbs
salt and pepper, to taste
1/2 teaspoon paprika
1 tablespoon extra virgin olive oil
Directions
-Preheat oven to 350 degrees.
-In a small bowl, combine the tomatoes, peppers, parsley, asiago cheese and breadcrumbs and mix everything together.
-Place 1/3 of the mixture onto each chicken breast and roll it up. Use toothpicks to hold them together.
-Once all of the breasts have been stuffed, sprinkle salt, pepper and paprika on each of them.
-In a baking dish, pour 1 tablespoon of olive oil and place breasts in the pan
-Bake the chicken in the oven for 30 to 45 minutes or until they are done
-Remove from the oven and let cool for about 5 minutes before serving
-Serve
Enjoy! :)
Chicken Breasts Stuffed w/Asiago Cheese, Tomatoes and Roasted Red Peppers
Serves: 4
Adapted by: http://www.jocooks.com/main-courses/chicken-breasts-stuffed-with-asiago-cheese-tomatoes-and-roasted-red-peppers/
Ingredients
3 to 4 chicken breasts (try to find the thin sliced kind or you can cut each breast in half to make it thinner)
2 medium tomatoes, chopped
1/2 cup Asiago cheese
1/4 cup parsley, chopped
1/4 cup roasted red pepper, chopped
1/2 cup italian seasoned breadcrumbs
salt and pepper, to taste
1/2 teaspoon paprika
1 tablespoon extra virgin olive oil
Directions
-Preheat oven to 350 degrees.
-In a small bowl, combine the tomatoes, peppers, parsley, asiago cheese and breadcrumbs and mix everything together.
-Place 1/3 of the mixture onto each chicken breast and roll it up. Use toothpicks to hold them together.
-Once all of the breasts have been stuffed, sprinkle salt, pepper and paprika on each of them.
-In a baking dish, pour 1 tablespoon of olive oil and place breasts in the pan
-Bake the chicken in the oven for 30 to 45 minutes or until they are done
-Remove from the oven and let cool for about 5 minutes before serving
-Serve
Enjoy! :)
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