Friday, November 30, 2012

Baked Tortellini

This is one of the most simple dinners you could make and it really is tasty and filling.

Baked Tortellini
Serves 4 to 6
Adapted by:

20 oz fresh tortellini, your choice of filling (I use Buittoni chicken, spinach, and herb tortellini)
15oz jar alfredo sauce, your choice (I use Barilla reduced fat alfredo sauce)
4 oz proscuitto, diced (get this from your local deli)
8 oz reduced fat shredded mozzarella cheese

-Cook pasta according to directions on box. Drain water and add jar of alfredo sauce and diced proscuitto and mix well together.
-Pour mixture into a baking dish that was sprayed with nonstick cooking spray.
-Top mixture with shredded  mozzarella cheese
-Bake in the oven for 25 to 30 minutes or until bubbly and warm.

Enjoy! :)

Thursday, November 29, 2012

Honey Ham & Cheddar Panini

I love deli sandwiches, especially for lunch. I've missed them so much since I got pregnant because I can only have deli meat if it has been heated up, which isn't what I always want for my sandwich. This ham and cheddar panini is really tasty though and hit the spot for supper.

We had these ham and cheddar panini's with some fresh apple slices with almond butter.

Honey Ham & Cheddar Panini
Serves 2
Adapted by:

Bread of choice (we used Trader Joe's sprouted wheat bread)
Honey Baked Ham Slices - 6 slices or 3 per sandwich
2 thin slices of deli cheddar cheese
Spicy mustard
handful of baby spinach leaves
light butter or extra virgin olive oil

-Preheat panini press
-Spread mustard on two slices of bread.
-Pile on ham, spinach, and cheese on each of the two slices.
-Top both sandwiches with both remaining pieces of bread.
-Spread light butter or some brush olive oil on the outside pieces of the bread.
-Heat in panini press for 4 to 6 minutes or until melted and heated through.

Enjoy! :)

Monday, November 26, 2012

Cinnamon Swirl Banana Bread

First off, I want to apologize for not posting as many recipes this past month. I am currently in my late second trimester of pregnancy and just not feeling like doing much cooking/baking. I promise to keep providing some good recipes, but they may be a few days apart.

Cinnamon Swirl Banana Bread
Adapted by:

2 cups white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon lite salt
1 teaspoon cinnamon
1/2 cup light brown sugar (I reduce to 1/3 cup)
4 tablespoons unsalted butter, at room temperature
2 large eggs or 4 large egg whites
1 1/2 cups mashed ripe banana (3 large bananas)
1/3 cup vanilla greek yogurt (I used chobani nonfat vanilla)
1 teaspoon vanilla extract

1/4 cup granulated sugar
1 teaspoon cinnamon

1/2 cup powdered sugar
1 tablespoon heavy cream or milk (I only had milk and it worked fine)

-preheat oven to 350 degrees.
-Spray a loaf pan with nonstick spray and set aside.
-In a mixing bowl, combine the flour, baking soda, salt, and cinnamon.
-In a large mixing  bowl, combine the brown sugar and butter and beat together with a mixer on medium speed. Add eggs, one at a time, beating after each addition.
-With a spoon, stir in banana, yogurt, and vanilla. Slowly add dry ingredients and do not overmix. You just want it to be combined.
(batter will be thick)
-Spoon half the batter into the loaf pan.
-Sprinkle the cinnamon and sugar ingredients on top of the batter. Pour remaining batter on top of the mixture.
-Bake for 40 to 45 minutes or until wooden toothpick comes out clean. Cool on wire rack completely.
-Mix together powdered sugar and milk until you reach desired thickness of icing and drizzle over cooled banana bread.
-Slice and serve

Enjoy! :)

Tuesday, November 20, 2012

Butter Pecan Sweet Potatoes

You all know how much I love me some sweet potatoes. I like them savory or sweet. This would be an ideal side dish for Turkey day later this week. These babies won't disappoint!

Butter Pecan Sweet Potatoes
Adapted by:

5 pounds sweet potatoes
olive oil
course salt
2 tablespoons butter, cut into small pieces
2 tablespoons brown sugar
1/3 cup chopped pecans
1/8 teaspoon red cayenne pepper

-Preheat oven to 400 degrees.
-Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil and season with salt.
-Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
-Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately.

Enjoy! :)

Friday, November 16, 2012

Cornbread Stuffing with Apples & Pecans

Stuffing is so good, especially with Thanksgiving just around the corner. You can make it so many different ways and everyone has their own preference. This is one of my favorites.

Cornbread Stuffing with Apples & Pecans
Adapted by:

1 box or bag of cornbread stuffing (I use Pepperidge Farm)
1 stick unsalted butter
1/2 cup olive oil
1 yellow onion, chopped
1 cup celery, chopped
1 apple, peeled and chopped finely
1/2 cup pecans
2 cups reduced sodium chicken broth

-Preheat oven to 350 degrees.
-In a saute pan, add butter and olive oil.
-Add onions and celery to the saute pan and saute for about 7 to 8 minutes, or until softened.
-Add apples, pecans, and stuffing and stir together well.
-Add chicken broth and stir until all is moistened.
-Pour into a greased baking dish and cover with foil.
-Bake 30 minutes, remove from oven and take foil off and bake an additional 15 minutes.

Enjoy! :)

Monday, November 12, 2012

Black Pepper Chicken

This is one of my favorite "asian-inspired" meals to make in my house. We devour it every time we make it. It tastes wonderful over some brown or fried rice and we always have steamed edamame or asian-veggie medley on the side. You won't be disappointed.

Black Pepper Chicken
Serves: 4
Adapted by:

1 pound boneless chicken breasts
6 tablespoons cornstarch
1 white onion, diced
1 cup frozen peas and carrots, thawed
Canola oil

1/4 cup oyster sauce
2 teaspoons reduced sodium soy sauce
1 teaspoon black pepper (use less if you aren't a big fan of pepper)
1 teaspoon rice wine or sake

-In a small bowl, combine oyster sauce, soy sauce, pepper and rice wine. Stir together and set aside.
-Cut chicken breasts into 1'' cube pieces and toss in a mixing bowl with cornstarch to coat.
-Add a small layer of canola oil to a large saute pan and heat over medium high heat.
-Add chicken pieces and fry until cooked through. Drain on a towel lined plate, to soak up extra oil.
-Add the onion to the saute pan and saute for 1 minute or until softened. Add peas and carrots and heat thoroughly.
-Add chicken and sauce to the saute pan and mix all together.
-Serve warm

Enjoy! :)

Wednesday, November 7, 2012

Jalapeno Cheddar Parmesan Cornbread Muffins

Nothing like some delicious cornbread muffins to go with a soup or stew on a cold day. These are amazing and my husband, who doesn't even like cornbread, goes nuts over these.

Jalapeno Cheddar Parmesan Cornbread Muffins
Makes: 12 muffins
Adapted by:

1 cup white whole wheat flour OR all purpose flour
1 cup cornmeal
1 tablespoon baking powder
salt and pepper, to taste
6 tablespoons light butter, melted
1 cup lowfat buttermilk
2 tablespoons pure honey
2 large eggs
1 jalapeno, seeded and diced
1/4 cup grated reduced-fat Parmesan cheese
1/2 cup reduced fat, shredded cheddar cheese

-Preheat oven to 400 degrees
-Line a muffin tin with liners and set aside.
-In a mixing bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste. Mix together.
-In a small mixing bowl, combine the butter, buttermilk, honey and eggs. Whisk together well.
-Pour wet ingredients into dry ingredients and stir just until moistened.
-Add in jalapeno, parmesan and cheddar cheeses, and toss to combine.
-Scoop batter into each muffin cup
-Add additional shredded cheese or diced jalapenos on top of each cornbread muffin.
-Bake in oven for 12 to 15 minutes.
-Serve warm

Enjoy! :)

Monday, November 5, 2012

Pumpkin Pancakes

I had brunch with some of my sorority sisters from college this weekend. We went to First Watch and I opted for their fall special, which was pumpkin pancakes. I was not disappointed. I instantly knew I wanted to go home and try to make some homemade the next day for breakfast. This was the recipe I used and we devoured them.

Pumpkin Pancakes
Serves: 8 to 10 pancakes
Adapted by:

1 1/4 cups white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon lite salt
1/8 teaspoon nutmeg
1 cup skim milk
6 tablespoons pure pumpkin (I use Libby's canned pumpkin)
1 tablespoon melted butter
1 egg
1/2 cup chopped walnuts, optional
Maple syrup or pumpkin butter, for serving

-Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg.
-In a separate bowl, combine the milk, pumpkin, melted butter and egg. Fold the wet mixture into the dry mixture.
-Stir just until moistened
-Preheat a skillet over medium heat.
-Pour 1/4 cup batter for each pancake. Cook about 3 minutes per side.
-Serve with butter, maple syrup, chopped walnuts, and/or pumpkin butter.

Enjoy! :)

Sunday, November 4, 2012

Taco Meatloaf

Meatloaf is never made the same way when I cook it. I have tons of different recipes I use when making meatloaf for dinner. This is a new meatloaf recipe we recently tried and we really enjoyed how different it was. It was really tasty. We  had this meatloaf with some spanish rice and mexicorn blend.

Taco Meatloaf
Serves: 4 to 6
Adapted by:

1 pound ground turkey breast or lean ground beef (we used lean ground beef)
3/4 cup Reduced-fat Shredded cheddar cheese (we used reduced fat mexi-cheese blend)
1/2 red onion, diced
1 small green bell pepper, diced
1 packet reduced sodium taco seasoning OR make your own taco seasoning mix
1/2 cup salsa, of your choice

-Preheat oven to 375
-In a large mixing bowl, combine ground meat, diced onions and peppers, taco seasoning, and salsa. Add salt and pepper, to taste. Stir all together.
-Put half of the meat mixture into a 9x5 loaf pan and form into a meatloaf.
-Top the half of the meat mixture with half of the shredded cheese.
-Put remaining half of meat mixture on top and form together.
-Add the additional cheese on top of the meatloaf
-Bake in oven for 45 to 60 minutes, or until cooked through.
-Serve warm

Enjoy! :)

Friday, November 2, 2012

Pasta Zucchini Mushroom Toss with Garlic-Herb Sauce

This is a super simple meal that can easily be enjoyed by itself or you can cook up a small portion of grilled steak or chicken to go along with this. We find that this is plenty on it's own.

Pasta Zucchini Mushroom Toss w/Garlic-Herb Sauce
Serves: 4
Adapted by:

1 tablespoon extra virgin olive oil
1/2 tablespoon minced garlic
1/2 cup fresh mushrooms, washed and sliced
1/2 cup zucchini, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 cups cooked angel hair pasta (or pasta of choice) we always use whole wheat/whole grain linguini
Salt and pepper, to taste

-In a large saute pan, heat olive oil and garlic over medium-high heat.
-Add mushrooms and zucchini and saute for 5 minutes, stirring frequently.
-Add all seasonings to the pan and stir together well.
-Cook pasta according to directions on box. Drain well.
-Add cooked pasta to the pan and toss all together.
-Serve warm

Enjoy! :)