Katie's Kitchen

Stuffed Peppers

2010-08-15T16:29:00.000-07:00

Wow I had an abundance of peppers to use up. From my garden you ask? I wish! Next year! Any who....they were from Hunters 6 month photo shoot. We had the brilliant idea to do a cooking shoot. So, I pretty much bought out the produce section at the store.

I was sitting around this afternoon contemplating what to make for dinner with my abundance of veg, and stuffed peppers sounded good. I found this recipe on Food Network's web site, but I had to totally adapt it to what I had. They turned out fabulous, and Hunter and I enjoyed a nice evening of food on the deck.

1 15 oz. can diced fire roasted tomatos

1 zucchini, grated

1/4 cup chopped fresh basil

1/4 cup parm

1/8 cup olive oil

1 huge clove garlic, minced

1/2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. pepper

2 cups veggie broth

1 cup orzo (didn't have enough, so did half orzo, half Israeli couscous)

4 bell peppers (could have made 5, but pan wasn't big enough)

Preheat oven to 400.
Pour tomatoes into large bowl and add zucchini, basil, cheese, olive oil, garlic, Italian seasoning, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook 4 minutes. The orzo should only be partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm veggie broth to a 3 quart baking dish.
Slice the tops of the peppers and remove all ribs and seeds.
Place peppers in the baking dish with the warm veggie broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake 45 minutes. Remove the foil, sprinkle top with feta and continue baking until the cheese is golden, about 15 minutes. Enjoy!

4th of July

2010-07-04T06:16:00.001-07:00

Wow this took me a while to update:) Sorry! We moved to Traverse City which hosts the national Cherry Festival every year and I have been extremely busy introducing the world of cherries to my son. The fourth was great. We celebrate every year on Torch Lake, which is the 3rd most beautiful lake in the world! Every year we do a cookout at a good friends home. Her son is a chef and makes all kinds of goodies. I made a few easy desserts this year that I could throw together quickly after being on the lake all day. I made a red, white and blue trifle, which was super easy.

1 box red velvet cake mix

2 pints blueberries

1 pint strawberries

1 tub cool whip

I made the cake the day before and cut into 1 inch cubes. Then layer cake, cool whip, blueberries, then repeat. On the top layer, cut strawberries in half and decorate.

Too easy I know!

These firecracker pretzels are a no brainer as well. Just take pretzel rods, dip in chocolate and decorate with sprinkles. I did these a day ahead as well.

Now to the good stuff!

Jeremy made these fab appetizers, which I will definitely copy at my next get together.

French bread

olive oil

salt

pepper

goat cheese

fresh cherries, pitted and sliced

Slice the french bread into 1/2 inch slices
Brush on olive oil and season
Bake at 350 until lightly browned
Sprinkle with goat cheese
Add a cherry
throw in oven for a couple more minutes

The 4th was a blast. Good times with good people. Jeremy also made a wonderful bruschetta which I will post at a later date. Enjoy these quick and easy holiday recipes!

Lemon and Chives Orzo with Farmers' Market Veggies

2010-06-26T17:28:00.000-07:00

Whoo hoo I'm back!!! Finally!!! We moved into your new house this week and although we have no furniture, I have my kitchen!! And thanks to my mom it was the first thing we set up. The hubby is traveling for work and the baby's finally letting me cook, so here I go. I saw this recipe on facebook, of all places, and really wanted to try it. It was a Rachael Ray recipe, but I totally changed it based on what I had in the fridge. It turned out great and was a great summer meal.

1/4 package of whole wheat orzo

a handful of thin asparagus, trimmed

2 handfuls of green beans

1/2 cup frozen green peas

1 T. EVOO

2 T. butter

1/4 cup finely chopped fresh chives

1 clove garlic, finely minced

1/4 cup dry white wine

1/2 T. Dijon mustard

1 lemon

Parmesan cheese

Pepper

2 handfuls of baby spinach

Bring a large pot of water to a boil fro pasta. Cook Pasta according to package.
Slice asparagus in 1 inch pieces on an angle. Cut beans into thirds, also on an angle.
Midway through cooking the pasta, add asparagus and beans to water so they cook3 minutes in boiling water with the pasta.
Add peas to the pot 1 minute before draining.
Reserve about 1/4 cup of starchy cooking liquid before you drain the pasta.
Meanwhile, heat EVOO in pan and melt butter into it over low to medium low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple minutes more.
Stir in Dijon and lemon juice and turn off heat.
Add pasta and remaining starchy cooking liquid and toss to coat evenly.
Add some cheese and pepper to taste.
Fold in spinach and serve with extra cheese on top.

I Promise I'm coming Back!

2010-05-13T12:00:00.000-07:00

Who would have known this baby thing would be so time consuming LOL. I think I am finally figuring this out. We are closing on a new house this week (whoo hoo) so I will be able to unpack my kitchen and start cooking (and blogging again). Now I just need to find my camera. Hope everyone will keep following this blog. I plan to resume normal blogging in July. Until then I will throw in a couple of posts ( hopefully with pictures).

Here is a quickie week night meal that I made last night and it turned out very well and in only 20 minutes flat. I got the recipe from Cooking Light and it was scrumptious. I served these Greek Steak Pitas with some garlic hummus and homemade pita chips. Hope you enjoy!

Greek Steak Pitas

1/2 cup red wine vinegar
1 tsp. Greek seasoning (McCormicks)
1/8 tsp. black pepper
1 (1lb.) flank steak, trimmed
1/2 tsp. kosher salt, divided
1 tsp. butter
1 tsp. olive oil
2 T. lemon juice
1 6 oz. pkg. baby spinach
4 pitas, cut in half
1/2 cup thinly sliced red onion
24 slices english cucumber
1/2 cup feta cheese

Combine first 3 ingredients in a large zip-top bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. sprinkle steak with 1/4 tsp. salt. Heat a large skillet over medium high heat. Add butter and olive oil. Add steak; cook 5 minutes per side or until desired doneness. Let stand 2 minutes. Cut steak across the grain into thin slices.
Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat and add remaining salt.
Spoon 2 T. spinach mixture into each pita half. Place 1 T. onion, 3 cucumber slices and 1 1/2 oz. steak in each pita half, sprinkle 1 T. cheese in each pita half. Yield 4 servings. Serving size is 2 pita halves at 427 calories!

The Verdict: Loved it! Super easy to make. I have had to cut dairy completely out of my diet due to nursing, so finding recipes has been a task. These pitas are just as great without the feta!

2010-03-05T07:54:00.000-08:00

Sorry No Posts!

Little Hunter Abraham was born Feb. 8th and has been my world since then. My blog will be on standby for a little while. Thanks!

Freezer Stash Chicken and Black Bean Chili

2010-02-02T09:33:00.000-08:00

So being 1 day overdue, I feel like I should maybe start stocking up some freezer meals for when the baby's here. This will get my mind off of the anticipation. I probably should have started this a long time ago, but being in between homes has made things a little difficult. I kinda just threw this chili together, and it turned out really tasty. I made enough for 2 gallon size freezer bags, and we ate the rest for dinner for 2 nights. My point, it makes quite a bit.

1 lb. chicken breasts, cooked and shredded

1 red onion, chopped

3 stalks celery, chopped

4 cloves garlic, minced

2 jalapenos, chopped

1 summer squash, chopped

2 28oz. cans tomato sauce

2 15 oz. cans black beans, rinsed and drained

2 15 oz. cans corn, drained

2 packets of chili seasoning (use lower sodium)

red pepper flakes (as much as you want)

Saute onion, celery, garlic, jalapenos, and squash until soft, about 2 minutes.
Add rest of ingredients and simmer 10 minutes or so.

Verdict: Can't get much easier then this! To freeze, scoop desired amount into gallon size freezer bags, lay flat, let air out, and freeze. To heat, completely thaw and add to pan to warm.

Apple Cinnamon Butterscotch Muffins

2010-01-29T10:21:00.000-08:00

I just love having muffins on hand for the week, and these were no exception. I found this recipe on Annie Eats blog, which I read all the time. She has all kinds of great recipes, so make sure you check it out. Back to the muffins, I had most of the ingredients on hand for these, so they were a quick fix. Annie put dried apples on top for decoration, but I didn't have any so they aren't as pretty. The flavor is amazing, well anything with butterscotch is amazing!

I also wanted to have these on hand in case I go into labor this weekend. I thought they would be a great treat for the nursing staff (wink, wink) I want them to be nice to me, so I will bribe them with food. If I don't go into labor, expect another treat post soon.

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/4 tsp. ground cinnamon

3/4 old fashioned oats

8 T. unsalted butter, at room temp.

1/2 cup packed brown sugar

2/3 cup applesauce

2 large eggs

1 1/2 tsp. vanilla

1 cup milk

3/4 cup butterscotch chips

3/4 cup chopped apples

1/3 cup toasted pecans, chopped

Preheat oven to 350. Line wells of muffin tins with paper liners and set aside.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix lightly with a fork to blend. Stir in the oats. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until incorporated. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated. Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.
Divide batter evenly between muffin cups. Bake 18-20 minutes, or until inserted toothpick comes out clean. Cool in pan 10-15 minutes. Transfer to wire rack to cool completely.

Verdict: I love them warmed up with a little pat of butter!

Light Veggie Soup with Tortellini

2010-01-25T11:41:00.000-08:00

This soup is AMAZING!!! It is great comfort food on a cold winter night, and super nutritious with all the veggies incorporated. I found this recipe on eatingwell.com, which I like to check out every once in a while. They have great ideas, when I feel I need a little extra nutrtion in my day. I did substitute the recipe a little bit, by adding fresh onion and peppers, rather than using frozen. This only took about 30 minutes to whip up, so it was a great weeknight meal.

1 T. extra-virgin olive oil

1 cup red onion, diced

1 cup green pepper, diced

1/4 tsp. crushed red pepper

1 28 oz. can crushed tomato ( I found a can with basil added for extra flavor)

1 15 oz. can reduced sodium chicken or veggie broth (I used homemade)

1 1/2 cups hot water

1 tsp. dried basil

1 9 oz. package of fresh or frozen whole wheat tortellini (or ravioli)(cheese or meat)

2 cups zucchini, diced

Fresh ground pepper to taste

Heat oil in large sauce pan over medium heat. Add onions, peppers, and crushed red pepper and cook, stirring, for 1 minute. Add tomatoes, broth, water, and basil; bring to a rolling boil over high heat. Add tortellini and cook for 3 minutes less than package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with fresh pepper.

Verdict: DELISH. We both added a little feta cheese to the top of our soup, which added a little tang. This soup will be added to our soup rotation. Enjoy!

Fettuccine Alfredo with Bacon

2010-01-19T16:36:00.000-08:00

Like I said.....just cooking my way through this issue of cooking light. What more can you ask for comfort food with less calories. This dish was really quick and very tasty. I love that it has a short ingredient list. and I already had most of it on hand. I served this with peas, yes I know this is boring, but I might even mix the peas in next time I make this. The peas made the pasta a little bulkier, and more of a carbonara style.

1 (9oz.) package fresh fettuccine ( I subbed whole wheat linguine)

2 slices bacon, chopped

1 tsp. minced garlic

1 T. all-purpose flour (I used whole wheat)

1 cup 1 % low-fat milk (skim works)

2/3 cup grated Pamigiano-Reggiano cheese

1/2 tsp. salt

2 T. chopped fresh parsley

1/2 tsp. freshly ground pepper

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
While pasta cooks, cook bacon in a large non-stick skillet over medium-high heat 4 minutes, or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper. Yield: 4 Servings

Calories: 339 per serving!

The Verdict: Thanks Cooking Light for making our favorites healthy, or at least less caloric:)

Chicken Noodle Soup- The fast Way!

2010-01-15T07:59:00.001-08:00

I am so happy I re-subscribed to Cooking Light Magazine. I think I dog eared every page in the Jan. issue. They have recently reformatted the magazine, and I love what they did with it. First recipe I made was the 20 minute chicken noodle soup. Being 37 weeks pregnant, this is the new type of recipe I like, EASY! This soup tasted great, and it was even better the second day. The recipe calls for a rotisserie chicken, which is a double bonus, because now I have a freezer full of homemade broth.

2 cups water

1 (32 oz.) carton fat-free, less-sodium chicken broth ( used my moms homemade)

1 T. olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1/2 tsp. salt

1/2 tsp. pepper

1 medium carrot, chopped

6 oz. pasta (used whole wheat egg noodle)

2 1/2 cups shredded rotisserie

2 T. chopped fresh flat-leaf parsley

Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at high for 5 minutes.
While broth mixture heats, heat a large sauce pan over medium high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot.; saute 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley. Yield 6 serving.

Calories: 237 for 1 cup of soup!!

M&M Biscotti

2009-12-21T12:24:00.001-08:00

Wow these turned out fabulous, and are perfect for dunking in a piping hot mug of hot cocoa. I found this recipe on Lovestoeat's Weblog, and I am so glad I added this to my holiday baking this year. My mom and I made all different kinds of biscotti to enjoy this holiday to enjoy with our coffee, tea, and cocoa. This was by far the yummiest....well lets say the sweetest!! You can also swipe out the m&m's for candy cane pieces, for a peppermint twist.

2 1/2 cups all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

8 T. unsalted butter, softened

1/2 cup granulated sugar

3 large eggs

2/3 cup finely crushed m&m's

14 oz. fine quality white chocolate, melted

extra crushed m&m's, to sprinkle on top

Preheat oven to 350.
In a medium bowl, mix together flour, baking powder and salt
In a large mixing bowl, beat together butter and sugar. Add eggs one at a time, mixing well after each. Add dry ingredients and mix until well combined. Stir in crushed candy.
Evenly divide dough into 4 even portions on a lightly floured surface. Shape each into a 9" X 1 1/2" round log. Place logs on a parchment lined baking sheet, 3 inches apart.
Bake until tops are cracked and the ends are lightly browned, about 18 to 20 minutes. Remove from oven and reduce temp. to 325. Cool logs 10 minutes on cookie sheets.
Cut each log diagonally into 1/2 " slices with a serrated knife. Arrange pieces standing up, back on baking sheet. Bake until cookies are light golden brown and crisp on both sides, about 12-15 minutes. The centers may be a little soft, but will crisp up while cooling. Place on wire rack, and cool completely.
Dip half of each biscotti in melted chocolate, shake off excess. Immediately sprinkle with additional crushed m&m's and set on parchment or wax paper until chocolate has set.

Makes about 4 dozen.

No Bake Cherry Surprise

2009-12-21T12:13:00.000-08:00

This recipe is super easy and quick to make to take to a holiday party!!! Plus they taste great and look like you spent hours on them:) They only are good for a few days so don't make these far in advance. I found this recipe on the Better Home and Gardens website, and took them to my cookie exchange last week.

16 Maraschino cherries

1/3 cup Marshmallow Cream

1 T. chopped Maraschino cherries

32 Vanilla wafer cookies

4 oz. Vanilla-flavored candy coating

Place maraschino cherries with stems on paper towels; drain well. Line a baking sheet with waxed paper; set aside. In a small bowl, stir together marshmallow creme and chopped maraschino cherries. Spread about 1 teaspoon of the maraschino cherry mixture on the bottom of one cookie. Top with another cookie, bottom side down. Place on prepared baking sheet. Repeat with remaining cookies and maraschino cherry mixture.
In a small saucepan, heat and stir candy coating over medium-low heat until melted and smooth. Cool slightly.
Dip cookies halfway into the melted candy coating. Return to baking sheet. Holding a cherry by the stem, dip bottom of cherry into the melted candy coating. Place cherry on top of candy-coated side of one cookie. Hold for several seconds or just until set. Repeat with remaining cherries and cookies. Let cookies stand until candy coating sets. Makes 16 sandwich cookies.

TO STORE: Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

MERRY CHRISTMAS!!

Oatmeal Cranberry White Chocolate Chip Cookies

2009-12-02T09:24:00.000-08:00

WOW!!! These are a must bake this holiday season. I saw this recipe in an ad for Craisins. I love white chocolate chips with Craisins, so I knew this was the perfect recipe. They are really buttery, which makes them super tasty, but not so healthy. So I just made smaller cookies, for portion control. These didn't last long, so make them for your next holiday party, and they will be a hit! The recipe can be found at Craisins website here.

Sausage, Mozzarella, and Spinach with Shells

2009-12-02T09:05:00.000-08:00

My mom and I whipped up this comfort food the other night, which was perfect on a cold Michigan evening. I found this recipe in Everyday Food, by Martha Stewart, but we changed it up a bit. Her recipe called for broccoli rabe, but we substituted spinach. Make this when you want to curl up on the couch, watch a movie, and have a filling pasta dish!

2 T extra virgin olive oil

1 large onion, chopped

3 sprigs thyme (I used dry)

salt and pepper

2 garlic cloves, chopped

3 links spicy Italian sausage(use turkey sausage for a healthier dish), casing removed

1 T all purpose flour (I used white whole wheat flour)

1 can whole peeled tomatoes (28 oz)

8 oz. whole wheat medium shells

1 lb. baby spinach

6 oz. fresh mozzarella, cut into 1/2 inch pieces

1/4 cup grated parmesan

Preheat oven to 400. In a large skillet, heat oil over medium high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes.
Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring occasionally, 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. ( If using fresh thyme, discard now)
Meanwhile, in a large pot of boiling water, cook pasta 4 minutes less than package instructions. Add spinach to pot and cook 15 seconds. Drain pasta and spinach, and return to pot. Stir in sausage mixture. Transfer to a 3 quart baking dish or divide among four 16 oz. gratin dishes. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

Black Bean & Mushroom Burgers

2009-11-24T15:41:00.000-08:00

I found this recipe on the Brown Eyed Baker's Blog, and boy was this delish. She always has great baking recipes, so it was fun to find this healthy gem. I made this recipe almost the same way as she did, but I traded up the mushrooms from and used just plain old button mushrooms, added cheese ( of course), and used those great new sandwich flats which I LOVE! These were great as a burger, but next time I might just serve them as black bean cakes, or make mini ones for a yummy appetizer. So enjoy! and check out her blog.

1 Tablespoon canola oil
1 cup finely chopped red onion
8 ounces mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
4 slices whole wheat sandwich bread, lightly toasted
15-ounce can black beans, rinsed and drained
2 ounces shredded cheddar cheese (2%)
Salt and freshly ground black pepper
4 Sandwich Thins or buns
Salsa and sour cream, for serving

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.

Cheddar Chicken Chowder

2009-11-08T10:01:00.000-08:00

My hubby has pretty much taken over the cooking, and I think he enjoys it. He made this yummy soup the other night. We have made this a ton of times, and its definitely in the top 10 recipes we make. I'm also a big fan because its a Cooking Light recipe. Plus, we both agree it's better the second day!!

2 slices bacon

cooking spray

1 lb. skinned, boned chicken breast--cut into bite size pieces

1 cup chopped red onion

1 cup diced red bell pepper

2 garlic cloves--minced

4 1/2 cups fat free chicken broth

1 3/4 cups diced peeled red potatoes

2 1/4 cups frozen whole-kernel corn

1/2 cup all-purpose flour

2 cups milk

3/4 cup shredded cheddar

1/2 tsp. salt

1/4 tsp. pepper

Cook bacon in a dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with bacon.

I had to laugh when I was typing this out, because when we first made this recipe years ago, we didn't even know what a dutch oven was. How things have changed:)

Quinoa with Black Beans and Cilantro

2009-10-25T11:15:00.000-07:00

Have you tried to quinoa yet? It's becoming one of my favorite side dishes. It's also a super healthy food. It's a grain thats a protein.... Go Figure!! This dish is great as either a side, or for me a meal. The hubby might give me a funny look if I just serve this. I got this recipe from a great blog called Proceed with Caution, which has all kinds of great recipes, so go check it out.

1 tablespoon canola oil
2 cups chopped red onions
1 cup chopped red bell pepper
1 cup quinoa, rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
feta cheese

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese.

You have probably thought I am such a slacker with this blog, but I have a ton of things going on right now. We are in the process of moving to Michigan while my hubby is in between jobs. Plus I am Prego, so that doesn't help with cooking motivation. I promise things will get better here. I'm going to take a little break, but will update with family holiday get together recipes when the time comes. Thanks for understanding, and I will see you all soon. Guess I should say y'all since I'm still in Texas for two more days!!

Mayan Hot Chocolate

2009-10-15T17:19:00.000-07:00

This is just a quick yummy hot cocoa recipe. I found it on the side of the SILK Chocolate Soy Milk Light container. It was just too good!

1 cup chocolate soy milk

1 T. cocoa powder

1/2 tsp. cinnamon

1/2 tsp. vanilla

pinch of cayenne

Pumpkin Cupcakes

2009-10-10T16:47:00.001-07:00

It's officially pumpkin baking season. So I decided to start it off with these moist pumpkin cup cakes by Martha Stewart. I did not change the recipe at all and they were perfect. I topped them with cream cheese frosting, which I totally cheated on, and did not make from scratch(gasp). But I had a coupon for that new frosting in a can that already has a decorating tip on it, so I bought it, and it's good. The recipe for Martha Stewart's Pumpkin Cupcakes can be found here!

Chili Stew

2009-10-10T16:26:00.000-07:00

This is my go to chili on a cold fall day! Right now we are just pretending its cold, when its 90 out. But come on its fall...so we are eating chili, and cranking up the air:) You can throw this together and have good chili in about 25 minutes, or you can throw it in the crock pot on low for a few hours and have great chili. This makes a big batch, so have some friends over, watch some football, and ENJOY!

1 lb. ground beef ( sometimes I use bison or turkey)

1 medium onion, chopped

1 small green pepper, chopped

2 cans hot chili beans

1 can kidney beans, rinsed and drained

1 can whole kernel corn, drained

1 can diced tomatoes with garlic and onion

1 can tomato sauce (8 oz.)

1 can chopped green chiles

2 T. chili powder

1/2 tsp. salt

In a dutch oven, cook beef, onion, and green pepper over medium heat. When beef is cooked through, remove from heat and drain.
Return beef mixture to medium heat and add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Stir occasionally.

The beauty of this recipe is that you can mix up the beans, beef, and tomato combo to suit your needs. I use bison, beef, turkey or a mix depending what I have on hand. I also substitute black beans for one of the chili beans sometimes. Play with it to make it your own.

Healthy Fruit Dipper

2009-10-08T17:48:00.000-07:00

Thought all you Mac user would enjoy this pic! Any how, I found this great recipe for a fruit dip, that you can just whip up and keep in the fridge for a afternoon snack with your favorite fruit. I have been enjoying this with strawberries, apples and pears.

2 T. ground flax seeds

6 oz. creamy low fat vanilla yogurt

1/4 cup sweetened coconut flakes

Blend all together in a bowl and enjoy!

GOOD FRUIT COMBOS:

Winter: Orange and kiwi

Spring: Strawberries and pineapple

Summer: Blueberries and peaches

Fall: Apples, pears, and grapes

Marinated Salmon Steaks

2009-10-02T06:49:00.000-07:00

You won't even have to buy the new Martha Stewart magazine when I'm done here! There were so many good recipes this time. Including this amazing salmon dish. We usually just grill salmon fillets with a little seasoning, so a salmon steak was a whole new adventure. My only disappointment was that I couldn't get smaller steaks....these were huge! I made a the whole amount of marinade for only 2 steaks and it worked out perfectly,even the recipe calls for 4 steaks.

1 bunch cilantro, thick stems removed

3 garlic cloves, chopped

1 jalapeno, chopped

1 1/2 inch piece of fresh ginger, peeled and chopped

1 tsp. paprika

1 tsp. cumin

1/4 cup plus 1 T. olive oil

2 T. fresh lemon juice

4 salmon steaks

In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add 1/4 cup olive oil and lemon juice and pulse to combine.
Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.

We ended up sharing 1 steak due to the size, then for lunch the next day, I flaked the salmon off the bone and made salmon patties!!! Double bonus dinner!!

Homemade Tomato Soup

2009-09-30T09:23:00.000-07:00

This soup is so GOOD! I never want it out of a can again. This recipe took no time at all and it was so smooth and velvety. Next time I make this I'm going to do a double batch and freeze some. This yummy tomato soup recipe was found in this issue of Everyday FOOD by Martha Stewart.

1 T. Extra virgin olive oil

1 Large red onion, chopped

1 Garlic clove, chopped

salt and pepper

3 Large tomatoes, cored and chopped

1 Cup low sodium chicken or veggie broth

1/4 cup heavy cream (I use half and half)

In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches(small batches, ask me how I know), puree soup in a blender. Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.

**Side notes: Please blend in small batches, unless you want tomatoes all over your kitchen...it is not fun to clean up.

If you plan on freezing some, omit the cream....then stir in cream after thawing and reheating!

Chicken Potpie

2009-09-27T15:44:00.001-07:00

In need of some good comfort food this fall? I was! The hubby and I teamed up and made these fabulous pot pies the other night. They tasted so good, way better than frozen. I will warn you that these take a little bit of time to make, it is not a 20 minute meal. I halved the original recipe, which I found in this months Everyday FOOD by Martha Stewart, but used the full amount of veggies. I should have made the full recipe and baked it a couple days later, because Abe wanted potpie again, a couple of nights later.

4 T. unsalted butter

1 medium onion, cut into medium dice

1 large carrot, cut into medium dice

1/2 cup all purpose flour

salt and pepper

4 cups low-sodium chicken broth

3 cups cooked chicken, cut into 1-inch pieces ( 1 lb. total)

1 cup frozen peas

1 1/2 tsp. chopped fresh thyme leaves ( I didn't have any so I used 1 tsp. dry sage)

1 frozen sheet of puff pastry, thawed

1 large egg yolk

In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp. salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture between four 12 ounce baking dishes; refrigerate until room temperature, about 20 minutes.
Preheat oven to 375. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 tsp. water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.

I f you half the recipe like I did you will have extra puff pastry left. Use this for dessert!! I took the two leftover squares, topped them with brown sugar, cinnamon, and diced apples. I then folded them up, sealed the edges, and brushed with the egg wash. I popped them in the oven the 20-25 minutes at 400. These were DELISH...just wished I had some vanilla ice cream to go with it:) ENJOY!

Taco Chicken with Spanish Beans and Rice

2009-09-24T13:49:00.000-07:00

I am loving these quick and easy 20 minutes meals from Cooking Light!!! I have been so unmotivated to make big elaborate meals lately, so this has been a quick, healthy fix. I did change up the recipe a little and the prep went even faster. The flavor of this was just like a chicken burrito, but with out all the fat:)

Chicken

1 T. less-sodium taco seasoning

2 boneless skinless chicken breasts

cooking spray

1/4 cup mexi blend 2% cheese

Sprinkle taco seasoning over both sides of chicken.
Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray.
Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
Remove chicken from heat; sprinkle with cheese. Cover and let stand for 3-4 minutes or until cheese melts. Serve with Spanish Rice and Beans(recipe below).

Spanish Rice and Beans

1 pkg. pre-cooked brown rice ( you know the ones in the microwaveable packages)

1 can black beans, rinsed and drained (I used black beans with diced jalapenos)

1/4 cup mild salsa

Combine rice, beans, and salsa in a saucepan and cook over medium heat for a 1-2 minutes or until thoroughly heated.

Quick, Easy, Weeknight Menu!!

Creamy Dijon Chicken with Balsamic Tomato Salad

2009-09-18T07:01:00.000-07:00

This is an effortless dinner when you need a quick weeknight perk up meal. We had been car shopping all day and when we got home, cooking was the last thing I wanted to do. I found this recipe and had everything on hand, plus with us both pitching in it only took 20 minutes to make!! This is a cooking light recipe, and it tasted light and healthy...but still great! Abe couldn't get over the fact that it tasted so yummy without a lot of prep.

2 skinless, boneless chicken breasts

cooking spray

1/4 tsp. salt

1/4 tsp. pepper

1/2 tsp. paprika

1/4 cup light mayo (I use the olive oil kind!)

1 T. lemon juice

1/2 tsp. Dijon mustard

1 garlic clove, minced

1/4 tsp. dried rosemary

Preheat broiler.
Coat chicken with cooking spray; sprinkle with salt, pepper, and paprika. Place chicken on broiler pan coated with cooking spray. Broil 5 minutes per side or until done.
Combine mayo, and remaining ingredients in a small bowl.
Serve chicken with sauce.

Balsamic Cucumber and Tomato Salad

1 cucumber, seeded and cubed

1 tomato, seeded and chopped

2 T. balsamic vinaigrette

2 T. parm cheese

1/4 tsp. salt

1/4 tsp. pepper

Combine all ingredients, tossing gently.

Texas Rancher Ribs

2009-09-14T16:15:00.001-07:00

YUM YUM! These babies fall right off the bone, after being slow-cooked for 6 1/2 hours. This was a perfect recipe for Monday night football, and I am going to make them for the next get together I go to. They were just too easy. The ingredient combo kinda freaked me out, but they turned out perfect and tender. I got this recipe from Sandra Lee Semi Homemade Slow Cooker Recipes 2. So it's kinda of a cheater recipe!

2 racks baby back ribs, rinsed and patted dry

1 T. steak seasoning

1 cup BBQ sauce

1 cup chili sauce

1 envelope onion soup mix

1/4 cup yellow mustard

2 T. apple cider vinegar

1/2 cup molasses

2 jalapenos, seeded, veined and diced

Preheat broiler. Line heavy duty baking sheet with foil and set aside.
Slice ribs into single bone portions. (My store sells them like this already!) Rub ribs with steak seasoning and place on prepared baking sheet, meat side up. Broil 6 inches from heat source for 10-12 minutes. Turn and broil additional 10-12 minutes.
In a large bowl, stir together remaining ingredients. Using tongs, coat ribs, several at a time, with sauce and coat thoroughly. Place in a 5 quart slow cooker. Repeat until all ribs are well coated. Pour remaining sauce over ribs. (I just mixed the sauce in the bottom of the slow cooker and tossed the ribs in the sauce)
Cover and cook on low for 6-8 hours. Strain and defat the cooking liquid. Serve as sauce on the side.

Cheesecake-Stuffed Strawberries

2009-09-13T13:29:00.001-07:00

Need a good party treat? This is one of the easiest desserts I have ever made and they flew off the table at the last party I was at. I got this idea from Delicious Melicious Blog. Hers are way prettier, because I have no patience to drizzle chocolate....I just went with the dunk method, and I am sure they tasted the exact same. I am definitely going to make these again for parties, or maybe even just for desert for myself:)

2 quarts of fresh strawberries

1 box of Jello No-Bake Cheesecake Mix (gasp!), (make sure it comes with graham cracker crust mix)

Chocolate, melted

Wash the berries, cut off the tops, and hollow out the centers. I used a small paring knife for this. Mix the cheesecake according to the directions. Put the cheesecake in a plastic storage bag, and cut off the corner to make a small tip. Fill each strawberry until slightly overfilled. Then, place the graham cracker crumbs into a bowl and dip each strawberry into the crumbs to coat the top. Melt the chocolate in the microwave in 30 second increments stirring between. Then dunk each strawberry in chocolate just to cover bottom end. Refrigerate.

Like I said, these flew off the table, so if you want a crowd pleaser make these!

Buffalo Chicken Chili

2009-09-09T08:01:00.001-07:00

Aww so nice, my hubby made dinner for me the other night while I was busy doing baby classes!! He made Rachael Ray's Buffalo Chicken Chili, and wow was it good. He said it was pretty easy to throw together, and I could tell because he only used half of every utensil we own rather than all of them. We are going to make this again soon and make a double batch, ten we can freeze some for later when the baby comes!! He made the recipe exactly as written, but did not make the blue cheese tortilla chips, maybe next time!

Recipe found here: http://www.rachaelrayshow.com/food/recipes/buffalo-chicken-chili/

1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Aired on:

Also on this show:

Banana Oatmeal Chocolate Chip Cookies

2009-09-06T07:38:00.001-07:00

These have come to be my best friends in the last couple days. Whenever I need a quick snack I grab one, and its perfectly fulfilling. I don't feel too bad about eating them because they are a cooking light recipe--HOORAY!! All the flavors in this cookie combine amazingly together. Go ahead try one. P.S. also a great way to use up ripe bananas:)

1/2 cup mashed banana ( 1 medium)

1/2 cup brown sugar

1/4 cup butter, softened

1/4 cup granulated sugar

1 tsp vanilla extract

1 large egg

1 1/4 cups all purpose flour

2 cups old fashioned oats

1 tsp. baking soda

1/2 tsp. salt

1/2 cup semisweet chocolate chips

Cooking spray

Preheat oven 350.
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, oats, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. bake at 350 for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

ONLY 115 Calories per Cookie!!!

Zucchini & Shrimp Stir Fry with Tofu & Snow Peas

2009-09-03T11:34:00.000-07:00

YUMM-O! I got this recipe out of one of my favorite cooking mags, Clean Eating. I had skimmed over this a couple months ago, and my friend Katie reminded me about it. I followed the recipe pretty close. She sauteed the veggies in a wasabi oil, which I think would have been fab. I just added a little red pepper flakes and Sriracha sauce for a little kick of heat. I also served this over barley, which is a nice change to rice!

1/2 cup barley, rinsed

1 cup low sodium veggie broth

2 T. peanut oil

1 large onion, sliced

3 scallions, chopped

1 lb frozen shrimp, peeled and deveined

2 T. low-sodium soy sauce

1 large zucchini, cut into matchsticks

1 large red pepper, sliced

8 oz. extra firm tofu, cut into 1 inch cubes

2 cups fresh sugar snap peas

In a medium saucepan, bring 1 cup water to a boil. Add barley. Stir in vegetable broth. Reduce heat to a simmer and cook for about 30 minutes or until barley is tender. Remove from heat. Drain. Set aside and cool.
Meanwhile, heat a wok or deep frying pan over medium heat until a drop of water sizzles. Add oil swish around pan and quickly add onion, scallions, shrimp, and soy sauce. Stir gently. Add zucchini, pepper and tofu and continue to stir. Add peas and stir until tender.
Carefully plate shrimp stir fry over barley. Serve piping hot.

ENJOY!!!

Chicken with Artichokes

2009-08-12T07:49:00.001-07:00

This is a dish I kinda just threw together last night for dinner with ingredients I had in the freezer, fridge, and pantry. I had no idea it would turn out so yummy. I even warned Abe we might be going out to eat and he had keys in hand, but when we tried it the dinner was fantastic. So maybe I can cook without a recipe. I will have to try this again. As for exact measurments I will have guess on those, so bear with me.

4 chicken thighs

salt and pepper

1/2 Spanish onion, thinly sliced

1 tsp. sugar

1 clove garlic, minced

10 kalamata olives, pitted and sliced

1 cup chicken broth

1/2 tsp. dried sage

1/2 can (7 oz.) artichoke hearts, chopped

3 cups baby spinach

feta

Season chicken thighs with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or a large skillet over medium-high heat. Add chicken thighs and cook, turning occasionally with tongs, until well browned on all sides, about 8 minutes. Transfer to a plate lined with paper towels and set aside.
Reduce heat to low and add the remaining 2 teaspoons oil. Add onions and sugar; cook, stirring, until the onions are soft and deep golden, about 10 minutes. Add garlic and olives and cook, stirring, for 1 minute.
Add broth, sage, artichokes and browned chicken and simmer, covered for 30 minutes, or until chicken is no longer pink. During the last minute add spinach and cook until wilted.
Serve over rice, orzo, or any grain preferred and top with feta.

THE VERDICT: Its a winner! Abe actually enjoyed it and set his keys down:) Guess I will have to start trying my own ideas more often!

Broccoli Gratin

2009-08-04T09:58:00.000-07:00

This is a great side dish to a steak dinner, and a great way to sneak veggies in a meal. I love broccoli every way you can make it. This is a great casserole alternative with not much fat in it. I made a half recipe which was perfect for 2 with leftovers.

3 slice whole wheat bread

3 T. olive oil

salt and pepper

1/4 cup all purpose flour

3 cups skim milk

2 heads of broccoli ( about 2 pounds), florets finely chopped, stalks peeled and finely chopped

1 cup shredded reduced fat white cheddar

Preheat oven to 400, with rack in upper third. In a food processor pulse bread and 1 T. olive oil until large crumbs form; season with salt and pepper. Set aside.
In a large saucepan, heat remaining oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender. Remove from heat and stir in 3/4 cup cheese.
Transfer to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining 1/4 cup cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest for 5 minutes before serving.

Recipe is slightly modified from Everyday FOOD by Martha Stewart.

Whole Wheat & Vegetable Lasagna

2009-07-30T16:03:00.000-07:00

Well I guess I cannot photograph lasagna, every shot I took looked like a pile of crap, and would not do this goodness any justice. So instead, here is a picture of the lasagna noodles I used. This post is for Miss Allie, who called me out the other night for not updating my blog. The story behind that is I have not been up to cooking lately due to the whole pregnancy thing. For a while nothing sounded good, so Abe just did a lot of grilling, hence no posts. I am now in my second trimester, so I think I'm all clear on the nausea thing. So Allie this one is for you. I made a half recipe of this lasagna, which was plenty for 3.

1 Box (9oz.) Whole Wheat Lasagna

2 Jars (24 oz.) Tomato Basil Sauce

2 Eggs

2 lbs. Part Skim Ricotta Cheese

2 cups Shredded Mozzarella

1/2 cup Grated Parmesan

1 T. Dried Parsley Flakes

2 Medium sized Zucchini

1 8 oz. Pkg. Baby Bella Sliced Mushrooms

1 6 oz. pkg. Baby Spinach

3 T. Olive oil

2 Cloves Fresh Garlic, minced

Preheat oven to 400 degrees. Spray a 9X13 glass baking dish with a nonstick spray.
In a medium bowl combine: ricotta, mozzarella, Parm, eggs, and parsley; set aside.
In a large skillet, heat olive oil and saute garlic; add zucchini, mushrooms, and gently saute for 2-3 minutes. ( Do not over cook veggies, they will get to soggy) Set aside.
Remove Lasagna from box, DO NOT BOIL.
To assemble, cover bottom of pan with 6-7 oz. of sauce.
Layer 4 uncooked noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, and 1/3 of the spinach. Drizzle with 6-7 oz. of sauce over the vegetables. Create the next layer beginning with the pasta sheets. Gently press down each layer until completed. Repeat layering until you have created 4 layers. Top with 6-7 oz. of sauce.
Cover and bake for 45-50 minutes, covered with foil.
Remove from oven and let stand for 15-20 minutes before cutting and serving.

Original Recipe at Gia Russa

Tangy Mustard Coleslaw

2009-07-30T11:47:00.000-07:00

This crisp, creamy salad is my answer to coleslaw and is a great companion for most grilled meals. I made this with the spice rubbed pork tenderloin, but would be great with burgers or fish sandwiches. I got this recipe from Cooking Light, of course. Oh yea, and use a food processor for the prep.....you will be very happy.

7 cups finely shredded green cabbage

1 cup thinly sliced red onion

1 cup grated carrot

1/4 cup white wine vinegar

2 T. sugar

2 T. whole-grain mustard

2 T. reduced fat mayo

1/8 tsp. salt

1/8 tsp. pepper

1/8 tsp. ground red pepper

Combine first 3 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Add mustard to mixture to cabbage mixture, and toss well to coat. Cover and chill 20 minutes. Stir before serving. Yield: 7 servings.

THE Verdict: FAB!! Great side dish. Add a dash of hot sauce to the mustard mixture for extra spiciness.

Spice Rubbed Pork Tenderloin with Mustard BBQ sauce

2009-07-21T08:43:00.000-07:00

Yet another fab cooking light summer recipe. This is a must make for the summer. My mom and I made this together while I was home over the month of June. The BBQ sauce is so good, I would almost make a double batch and save for other grilling expeditions.

Sauce:

2 bacon slices

1 cup chopped onion

1/2 cup prepared yellow mustard

5 T. honey

3 T. ketchup

2 T. cider vinegar

1/4 tsp. chili powder

1/4 tsp. ground cumin

Pork:

1 T. light brown sugar

1 T. smoked paprika

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. ground cumin

3/4 tsp. salt

1/2 tsp. ground black pepper

1/8 tsp. ground red pepper

2 ( 1 lb.) pork tenderloins, trimmed

Cooing Spray

Prepare grill.
To prepare sauce, cook bacon in a medium sauce an over medium high heat for 4 minutes or until almost crisp. Add onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to boil. Reduce heat, and simmer 4 minutes until slightly thick, stirring occasionally.
To prepare pork, combine brown sugar and next 7 ingredients in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer reads 155 degrees, turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2 inch thick slices. Serve with sauce.

THE VERDICT: A winner in the pork tenderloin division. The bacon's savor is key to the sweet tart sauce.

Chunky Monkey Muffins

2009-07-17T07:59:00.001-07:00

These are so good. They are a great alternative to desert, they are pretty sweet, so I wouldn't recommend them for breakfast. The best part.... They are filled with all kinds of healthy ingredients. Each muffin has 3 grams of fiber, 5 grams of protein, and omega 3's, so bring on the post workout snack or late night sweet snack.

1 1/4 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup packed brown sugar

2 T. ground flaxseed

1 T. plus 1 tsp. dark cocoa powder

2tsp. baking soda

1/4 tsp. salt

2/3 cup semisweet chocolate chips

6 oz. low-fat vanilla yogurt

2 medium overripe bananas, mashed

1 egg

1 tsp. vanilla extract

2 T. canola oil

1/4 cup soy or 1% milk

1/3 cup natural smooth peanut butter (optional)(I would if I were you)

1 T. wheat germ

Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.
Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, 1 T. cocoa powder, baking soda, salt, and chocolate chips. Whisk together until combined.
Combine yogurt, bananas, egg, vanilla, oil, and milk in a separate bowl until thoroughly mixed.
Fold banana mixture into the dry mixture just until combined. If using peanut butter, fill the prepared muffin cup 1/2 full with batter and then spoon 1 tsp. peanut butter on top. Fill the cups with more batter until 3/4 full. (if not using peanut butter simply fill cups with batter 3/4 full) Sprinkle tops with wheat germ and put in oven for 20 minutes or until tops of muffins look dry and spring back when touched in the center. Allow to cool.

THE VERDICT: I could eat the whole batch of these. The peanut butter really makes it, so include it.

Summer Veggie Soup

2009-07-16T11:21:00.000-07:00

Anyone else feel like I do and cannot eat one more hamburger or brat. My body is craving veggies, so you can imagine the boys were surprised to come home to a huge pot of veggie soup. I was already prepared for the, "where's the meat?" question. But it never came. Have they become veggie lovers? Not quite! But they each had a huge bowl. The one great thing about this recipe is that it makes quite a bit, so you can freeze leftovers. I scooped about 2 cups in freezer bags, and lay them flat in the freezer. They are gonna make great lunches in the next coupe weeks.

4 ears corn, husks and silk removed, corn cut off cob (or about 2 cups frozen corn)

2 T. olive oil

1 medium onion, chopped

2 cans (14.5 oz. each) reduced sodium veggie or chicken broth

2 zucchini, halved lengthwise and thinly sliced

8 oz. green beans, cut into thirds

1 can (14.5 oz.) diced tomatoes in juice

1/2 cup orzo (look for the whole wheat)

In a dutch oven, heat oil over medium heat. Add onion; season with salt and pepper. Cook stirring frequently, until onion is translucent, 3 to 5 minutes.
Add broth and 2 cups of water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

THE VERDICT: Quick and easy to throw together, and chock full of good summer produce. If freezing, thaw before you reheat it. ENJOY!!

Zucchini, Sausage, and Feta Casserole

2009-07-15T10:04:00.000-07:00

My mom and I made this while I was at home in June. This is just a souped up version of Mac and cheese and boy is it good. I had all intentions of making this for my fam, but a bout of nausea came over me and my mom had to take over. Thanks mom. This is a cooking light recipe from July 2008. Hope you enjoy!!

2 1/2 cups uncooked ziti

8 oz. chicken sausage ( I used two sausages)

cooking spray

1 tsp. olive oil

5 cups thinly sliced zucchini ( about 1 1/2 lbs.)

2 cups sliced onion

1/2 tsp. kosher salt

1/4 tsp. pepper

3 cloves garlic, minced

1/2 cup fat free, less sodium chicken broth

2 tsp all purpose flour

1/2 cup crumbled feta

1/2 cup shredded part skim mozzarella

Preheat oven to 400.
Cook pasta in boiling water 5 minutes; drain.
Remove casing from sausages. Heat a large non stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan ; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper and garlic. Cook 10 minutes or until veggies are tender, stirring occasionally.
Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 for 20 minutes or until bubbly an lightly browned. Yield 6 servings.

THE VERDICT: Perfect comfort food with some added vitamins from the zucchini. This is a great recipe for using up pantry items and produce.

So sorry I have been gone!!!!

2009-07-13T11:30:00.001-07:00

I just got back from my month long trip to MI, and its back to the blog. So I was all ready to put a bunch of recipes on here, then I realized I left my camera cord in MI.....oops....Ok gotta get ahold of my mom and have her send it. I promise their will be posts soon.

Coming soon......

Zucchini and feta Bake

Tangy Mustard BBQ pork loin

Chunky Monkey Muffins

Quinoa with Herbs and Mixed Olives

2009-06-20T17:00:00.000-07:00

Wow what a busy month!!! I have been in Michigan for almost 3 weeks now and I have a couple more to go. I got to get together with a bunch of old college friends while I was home and we made a wonderful dinner for our friend who just had a baby 3 weeks ago. My addition to the feast was this recipe for Quinoa. My friend Katie made a great citrusy orange roughy, which I will post later. We had a great time catching up, trying to watch a movie and caring for little Viv. I recommend this recipe to everyone, because it is super healthy and you get a ton of protein for this little grain. This recipe is from the April 2009 Everyday with Rachael Ray.

2 T. EVOO
1 small onion, chopped
1 clove garlic, chopped
1 1/2 cups quinoa
salt
1/2 cup pitted and thinly sliced black and green olives
1/2 pine nuts, toasted
1/3 cup fresh basil, finely chopped
1/3 cup cilantro, finely chopped
1/3 cup parsley, finely chopped

In a large sauce pan or deep skillet, heat olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add quinoa and cook, stirring, for 1 minute.
Stir in 2 1/4 cups water, season with salt, and bring to a boil over high heat, cover and simmer until water is absorbed, about 15 minutes. Let stand for 5 minutes. Add olives, pine nuts, basil, cilantro, and parsley and toss with a fork to combine.

THE VERDICT: Everyone loved it and it was gone. I think her beautiful kitchen with awesome appliances made it better. HEHE!! I would kill for her new home and kitchen. Should have took pictures, oh well. Oh and I had a great sous chef, Thanks Raeanne!

Street Cred Lamb Gyros

2009-06-05T06:48:00.001-07:00

I love gyros!!!! I was a little skeptical when these called for ground lamb, since I'm used to the sliced, but these were pretty good. I got this recipe from an old Everyday with Rachael Ray. It was a quick and easy weeknight dinner that everyone enjoyed.

1/2 cup greek yogurt

1/4 cup mayo

3/4 tsp. ground ginger

salt and pepper

1 1/4 lb. ground lamb

1 slice of bread, finely crumbled in food processor

2 1/2 tsp. ground cumin

2 T. EVOO

2 poblano chiles, chopped

1 large onion, chopped

3 garlic cloves, minced

4 pitas

Preheat oven to 350. Combine the yogurt, mayo, and 1/4 tsp ginger, season with salt and pepper. Set aside.
In a medium bowl, combine lamb, bread, 1 1/2 tsp. cumin and remaining 1/2 tsp. of ginger; season with salt and pepper. Form into 4 1-inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes per side. Transfer to a plate.
In the same skillet, add the poblanos, onion, garlic and remaining 1 tsp. cumin; season with salt and pepper. Cook over medium- low heat until crisp-tender, about 5 minutes. Wrap pita in foil and keep warm in oven.
Chop up the lab patties and add to the pan, increasing the heat to medium high. Cook the vegetables until golden, about 3 minutes.
Top warm pita with yogurt sauce and lamb mixture.

THE VERDICT: The only thing I might do next time is add some diced cucumber to the yogurt dip. We also added hummus to our pitas and it was delish.

Hoisin Pork Roast

2009-06-03T06:02:00.000-07:00

This is a dish I made a couple years ago, and when I returned home from work late one night it was completely devoured. So I asked my husband if he ate 3 lbs of pork loin on his own? He then explained to me how great it was. Still this didn't make sense, the boy can't eat 3 lbs in one setting. He then told me he also had to work late, so he ran home grabbed the crock pot, and took it to work, for all to enjoy. Which was fine, but after everyone told me how good it was I felt like I missed out. Well I kinda forgot about this recipe until yesterday. So I threw the pork loin in the crock pot in the morning and let it work its magic. Let me tell you, THIS IS SO GOOD! The recipe is from an old Everyday with Rachael Ray Magazine.

cooking spray

1 boneless pork loin (3 lbs.), tied

1 10oz. jar of hoisin or duck sauce

3 cloves garlic, smashed and peeled

2 T. fresh grated ginger

1 T. chili paste

1 T. rice wine or rice wine vinegar

1 T. soy sauce

2 tsp. dark sesame oil

4 tsp. cornstarch

2 scallions, thinly sliced

1/3 cup chopped cilantro

Spray the slow cooker with cooking spray and add pork roast. In a small bowl combine hoisin, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in corn starch. Pour sauce over the pork.
Cover the slow cooker and the roast until fork tender or 160 degrees. Which is about 3 1/2 hours on high heat and 8 hours on low. Transfer the pork to a platter, cover with foil, and let stand for 10 minutes. Pour the cooking liquid in a bowl and let stand for 10 minutes, then skim any fat from surface.
Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.

THE VERDICT: Very tasty, a little spice, but great!!! If cooking on low heat start to check the temp around 6-7 hours, mine was done in about 6 1/2 hours. ENJOY!!!

Smoothie Time

2009-06-01T07:13:00.001-07:00

I love have smoothies in the morning either pre or post work out. It is so easy just to throw everything in a blender and have a healthy breakfast. I was going through some old cookbooks and I came across a section called drink your way to health, (and no it wasn't about wine :) Anyways they had a ton of new ideas for smoothies. I found the perfect smoothie everyone, and its called a "Kinango Smoothie." This recipe has been adapted from Superfoods by Jyl Steinback, which is a great cookbook!!!!

1/2 banana

1/2 cup frozen mango chunks

1 kiwi, peeled and sliced

1/2 cup strawberries

1/4 cup vanilla yogurt

1/4 cup mango nectar

1 scoop vanilla protein powder

1 T. ground flaxseed

if needed a couple ice cubes

Combine all ingredients in a blender; process until smooth and creamy. Leftover can be refrigerated and reblended next day.

ENJOY!!

Gnocchi with Summer Veggies

2009-06-01T06:58:00.000-07:00

This is a super simple dish to make for the warmer weather. I served this as a side dish to easy grilled chicken. It would work as a main dish as well, for those veggie lovers out there, but my man needs meat. I got all the veggies from the local farmers market, and they tasted fab. Plus the basil was from my Aerogarden, which is still overflowing. I got this recipe from the June issue of Everyday FOOD by Martha Stewart.

1 T. olive oil

2 zucchini or summer squash or a combo, quartered and sliced

2 garlic cloves, minced

salt and peeper

1 pint grape tomatoes, halved ( I had plum tomatoes on hand)

1 Pkg. frozen gnocchi (I used whole wheat)

1/4 cup fresh basil, chopped

2 T. grated Pecorino Romano cheese (or Parm.)

1 T. butter

2 tsp. fresh lemon juice

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4-5 minutes. Add tomatoes and cook, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

The verdict: Perfect side dish, everyone went back for seconds, and it is gone. Always a good night when there are no leftovers!!!

Summer Shrimp Rolls

2009-05-30T07:17:00.000-07:00

Another great summer meal. The flavors of this dish blend great, and when served over greens rather than in a bun, it is a light dish. Either way served this was yummy. I served this with fresh Ice Tea and it was a great way to end a weekday. I found this recipe in the most recent issue of Everyday with Rachael Ray Magazine. Enjoy!!

1 1/2 tsp. EVOO

1 lb. large shrimp, peeled, deveined and chopped

3/4 cup fresh corn kernels (I used one leftover corn on the cob and about a half cup of frozen)

1/4 cup mayo (I used about 1 1/2 T)

1/4 cup Pesto

2 T. fresh lemon juice

1/2 red bell pepper, cut into 1/2 inch cubes

3 scallions, thinly sliced

salt and pepper

4 hot dog buns (or package of mixed greens)

In a medium skillet, heat the olive oil over medium high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from heat, stir in corn and let cool.
In a medium bowl, stir together the mayo, pesto, and lemon juice. Add the shrimp-corn mixture, bell pepper, and scallions; toss. Season with salt and pepper. Serve on hot dog buns(toasted) or over greens.

Chicken Enchilada Roll-ups

2009-05-26T11:01:00.000-07:00

I wanted to bring a few snacks for our river float this past weekend. I saw this recipe on Macaroni and Cheesecake, who raved bout them and decided this was the snack. I made them the night before, and wrapped each individual wrap in plastic then threw them all in a Ziploc. It was a fab recipe and super convenient while out on the water. They were a huge hit and everyone was asking for the recipe, well at least all the girls!!

Chicken Enchilada Roll-Ups

Source: Delicious Meliscious via Cook Like a Champion originally found on Sing For Your Supper from the Gooseberry Patch Cookbook "Come On Over"

Ingredients:

2 8-oz. packages cream cheese, softened (I used the low-fat)

1 1/3 cup shredded Mexican blend cheese ( I used reduced fat Mexi Blend)

1 teaspoon garlic, finely minced

1 1/2 tablespoons chili powder

1 teaspoon cumin

cayenne pepper to taste

salt to taste

1 large can chunk white chicken breast, shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

10-oz. can Rotel tomatoes

1 package jalapeno cheddar tortillas

Directions:

Mix cheeses together until well blended.

Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.

Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.

Roll and cut into slices.

Fake-Out Caprese Skewers

2009-05-26T10:55:00.001-07:00

This is a great little snack to whip up for a picnic, going out on a boat for a day, or most recently for us, floating down the river. These take no time at all to make and they are a fun and tasty little snack. I just thread large black olives, grape tomatoes and string cheese cut into chunks on a party pick. Take this on your next outdoor adventure, and I'm sure your company will be pleased.

Sushi at Home!!

2009-05-22T11:02:00.001-07:00

I love Sushi!!! Enough said. I don't know about you but every time we go out for sushi we spend an ungodly amount of money....so to enjoy this more often, we create the same meal at home. This isn't a recipe, it's just a fake-out, for all things sushi that we love. To start with, Miso Soup. All I do is go to Whole Foods, buy the organic, less sodium Miso soup in the box, add cubed tofu, scallion, and seaweed. Throw it all in saucepan and warm. EASY! Next find a grocery store that sells great sushi. I picked up 3 different kinds, and display them on a platter. EASY! Then grab a a bag of frozen Edamame and steam for about 7 -10 minutes, add some coarse salt, and serve. EASY! Total cost under $25. Not bad. Now you can have sushi a couple times a week if desired.

Now I just need to learn how to make my own sushi!

Easy Snack!!

2009-05-22T10:57:00.001-07:00

This is a little snack we picked up from Israel. Watermelon and Feta!! Who would have thought. It's the classic salty and sweet mix. During the summer, any beach you go to in Israel, offers this as a snack. I was instantly hooked. All you do is cut up some watermelon, and mix with a little feta. I tend to find the feta in brine works better. Make this for your next trip to the beach, and you won't be disappointed.

Paula Deen's Red Potato Salad

2009-05-20T06:26:00.000-07:00

Before you gasp.....There is only 1 Tablespoon of mayo in this! I don't usually make Paula Deen recipes due to the fat content, but this recipe caught my eye, and I had all the ingredients in the pantry for it. It turned out to have wonderful flavor without all the mayo of a normal potato salad. I found this recipe in the most current issue of Food Network Magazine.

6 cups cubed red skin potatoes, unpeeled

salt

2 strips of bacon (I used center cut...mmm!)

1 cup chopped bell pepper ( I only had green, but a color combo would make this dish POP)

1/4 cup minced red onion

2 scallions, sliced

1/4 cup EVOO

3 T. red wine vinegar

1 T. dijon mustard

1 T. Mayo ( you really have to try the Kraft Olive Oil Mayo)

fresh ground pepper

Put potatoes in a large pot; add water to cover and season with 3/4 tsp salt. Bring to a boil over medium high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
Meanwhile cook bacon in a large skillet until crispy. Drain on paper towels, and finely chop.
In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion, and scallions.
In a small bowl, whisk the olive oil, vinegar, mustard, mayo, 3/4 tsp salt and 1/4 tsp pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temp.

THE VERDICT: Loved it, not as good as my mom's recipe, of course, but still great. I only had one complaint from the hubs, who only like mashed potatoes, so I told him just to mash them on his plate!!

Blueberry Pie with Crumb Topping

2009-05-19T10:16:00.000-07:00

This is another fav of mine and I love making this in the summer. I like using fresh blueberries, but I don't know about you, but they are outrageously priced right now. The frozen taste just as good, just let them thaw before using. You can also substitute any other fruit you want in this as well. I do cheat a little and use frozen pie crust, but feel free to make your own.

PIE:

5 cups blueberries

3/4 cup sugar

3 T. flour

1 T. lemon juice

1/8 tsp. salt

Pie shell

CRUMB TOPPING:

1 1/2 cups flour

3/4 cup brown sugar

1/3 cup sugar

1/4 tsp. salt

1/4 tsp. Cinnamon

1 1/2 sticks chilled unsalted butter

To make crumb topping: Mix flour, brown sugar, sugar, salt and cinnamon together. Cut butter into pieces. With your hands, work in butter, until large clumps form. Divide mixture in half; use half for pie, freeze other half for next pie or bake to sprinkle over ice cream or yogurt.
To make pie: Preheat oven to 400. Combine blueberries, sugar, flour, lemon juice and salt. Pour into pie shell; sprinkle with half recipe of crumb topping. Place on a foil lined baking sheet in lower third of oven; reduce heat to 350. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool before serving.

The Best Turkey Burger in the World!

2009-05-19T06:58:00.000-07:00

I can guarantee these are the best turkey burgers you will ever try. This recipe has been floating around for about the last 5 years, and it's our go to for a juicy burger. This recipe is originally from Everyday FOOD by Martha Stewart in her July/Aug. 2003 issue.

1 1/2 lbs. ground turkey ( 92% to 93% lean)

1/2 cup finely grated Gruyere cheese

4 scallions, thinly sliced

1/4 cup dried breadcrumbs ( whole wheat)

1/4 cup Dijon mustard

1 garlic clove, minced

salt and pepper

Heat grill to high. In a medium bowl, use a fork to gently combine turkey, cheese, scallions, breadcrumbs, Dijon, and garlic; season generously with salt and pepper. Gently form mixture into 4 1-inch thick patties.
Lightly oil grill. Place patties on hottest part of grill; sear until brown, 1 to 2 minutes per side. Move the patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Light Tomato Sauce

2009-05-15T09:09:00.000-07:00

Well That looks like a pile of red huh? Ok so not the best picture, but so worth it to make. This sauce made the whole house smell wonderful as it was simmering. When the hubs walked in the door he said it smelled like olive garden. Score for me, because this was a super simple sauce to make and it's light. I found this recipe on a blog called Cheap Healthy Good, the post was about ways to use up leftover herbs, and I am overflowing with Basil right now.

1 Tbsp olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 28-oz. cans whole peeled Italian tomatoes, undrained
2/3 cup thinly sliced fresh basil
3/4 tsp salt, divided
1/8 tsp black pepper, divided

1) Heat oil in a heavy medium pot (or small Dutch oven) over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally.

2) By hand, crush the canned tomatoes into the pot, taking care to remove any stem pieces. Add leftover tomato juice from can; bring to a boil.

3) Reduce heat and simmer 80 minutes or until slightly thickened.

4) Remove from heat; stir in basil, salt, and pepper. Eat immediately, or refrigerate over night to let flavors meld. Freeze leftovers for the future.

THE VERDICT: Great sauce, but will probably do a double recipe next time so I can freeze some.

Almost Famous Breadsticks (Olive Garden)

2009-05-14T08:52:00.000-07:00

Remember "Good idea, Bad idea" from the show Animainiacs when we were kids? Well these breadsticks are just another episode. Good Idea: Making the best breadsticks on earth, at home with a big Italian feast. Bad Idea: Eating way to many, because they are addicting, and then having to add an extra 30 minute jog to the day! So I encourage trying these, but beware, they may cause extra cushioning to your booty. I found this recipe in my current issue of The Food Network Magazine.

For the Dough:

1 pkg. active dry yeast (2 1/4 tsp.)

4 1/4 cups all purpose flour, plus more for dusting

2 T. unsalted butter, softened

2 T. sugar

1 T. fine salt

For the Topping:

3 T. unsalted butter, melted

1/2 tsp. kosher salt

1/8 to 1/4 tsp. garlic powder

pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T. warm water; mix with paddle attachment until a slightly sticky dough forms.
Knead the dough by hand on a floured surface until smooth and soft, 3 minutes. Roll into a 2 foot long log; cut into 16 even pieces. Knead each piece slightly and shape into a 7 inch long breadstick; arrange 2 inches apart on a parchment lined baking sheet. Cover with a cloth; let rise in a warm spot until doubled in size, about 45 minutes.
Preheat the oven to 400. Make the topping: Brush the breadsticks with 1 1/2 T. melted butter and sprinkle with 1/4 tsp. kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 tsp salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 T. melted butter and sprinkle with flavored salt.

THE VERDICT: OH SO GOOD!!!! They were perfect with spaghetti, and my hubby even got out some olive oil and dipping spices to dip the stick in.

Roasted Salmon with Herbed-Yogurt

2009-05-12T17:02:00.000-07:00

WoW.... This was good. We try to eat salmon at least once a week, but typically we just grill with some S&P, and a little lemon on the side. I was skimming through an issue of Martha Stewart Everyday FOOD and found this tempting recipe. It called for fresh dill and parsley, which was perfect since my Aerogarden is now over flowing with these herbs. The original recipe calls for using a 3 lb. fillet of salmon, but I just had baby fillets which still worked perfectly.

1/2 cup Greek yogurt (2%)
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill, plus sprigs for serving
2 tablespoons finely chopped fresh parsley
Coarse salt and ground pepper

8 fillets (4 oz. each)
Lemon wedges, for serving

Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
Roast until opaque throughout, 15 minutes. Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

THE VERDICT: Amazing!!! Even the hubs loved it. When I told him at first it was a yogurt topping he gave me the look, but as soon as he took bite, he couldn't believe how good it was. ENJOY!!

Tomato and Cucumber Salad with Feta

2009-05-12T16:54:00.001-07:00

This salad is so light and refreshing, and a great way to use up extra fresh mint. This recipe was slightly adapted from Cooking Light 2005 year book, but we made similar salads like this all the time while in Israel. A tomato and cucumber salad is pretty much a staple at every meal over there, including breakfast. This recipe also includes the vinaigrette from my previous post.

2 cups chopped tomatoes

1 cup diced cucumber

1/4 cup crumbled feta

1 T. finely chopped fresh mint

1/4 cup Dijon vinaigrette

Combine first 4 ingredients in a large bowl. Add vinaigrette, and toss gently to coat.

Versatile Vinaigrette

2009-05-12T16:45:00.000-07:00

This is just a quick, easy, make ahead vinaigrette that can be used for all types of salads. I pulled this recipe out of my cooking light 2005 year book. We use this all the time on chopped salads, and I will give you an example in my next post.

1 cup veggie broth

2 tsp. cornstarch

2 T. red wine vinegar

1 T. EVOO

1 tsp. sugar

1/4 tsp. salt

1/8 tsp. fresh ground pepper

Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in vinegar and remaining ingredients. Cover and chill. Stir before using.

Only 21 calories for 2 T!!!!!!!

For Dijon vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.

Greek Stuffed Flank Steak

2009-05-12T06:00:00.000-07:00

This is a great recipe, if you are looking for a healthful way to make steak!!! I got this recipe off of Joelen's Culinary Adventures. This is a blog I read daily, and really enjoy, so check it out for this awesome recipe.

THE VERDICT: Super easy and quick to make. The flavors are all my favorite, rolled up together in steak, what more can you ask for! I served this with a tossed salad, and my new favorite quick side, Kashi Rice Blends!

Grilled Sweet Potatoes with Lime and Cilantro

2009-05-08T06:07:00.000-07:00

Thanks Bobby Flay!!!! That's the best I can do for this fab recipe. I was browsing my new Food Network Mag, and this recipe jumped off the page. Ok maybe it was the Double Chocolate Marshmallow Milkshake featured with it, but I'm not going there!! I had a bunch of cilantro and some limes left over from Cinco de Mayo, so I thought this would be a perfect side dish for tonight's dinner.

3 sweet potatoes, unpeeled (the skin is really good, who would have thought!)

kosher salt

2 tsp. finely grated lime zest

pinch of cayenne pepper

1/4 cup olive oil

freshly ground pepper

1/4 cup finely chopped cilantro

Parcook the potatoes: Place in a pot of water and boil until fork tender; let cool. Slice potatoes lengthwise into eighths.
Preheat grill to medium. Mix 1 T. salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with olive oil (I just drizzled) and season with salt and pepper. Grill until golden brown on all sides, including the skin, and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with salt mixture and sprinkle with cilantro.

THE VERDICT: Way better than roasting sweet potatoes in the oven. The combination of the lime, salt and cilantro was perfect. This is my new go to recipe for sweet potatoes. I also found that parcooking the potatoes made the cooking process much faster.

Fiery Fish Tacos with Crunchy Corn Salsa

2009-05-07T06:23:00.000-07:00

This is my belated "Cinco de Mayo" Post. I got this fab recipe from my bestie who made this for us while visiting one night. The flavors are so perfect together. And, when I say Fiery Fish... I mean it....the fresh veggies, sour cream, and avocado do cool it down a tad, but this recipe is not for the faint at heart. This recipe was adapted from allrecipes.com.

1 cup corn

1/2 cup diced red onion

1/2 cup diced red bell pepper

1 cup fresh cilantro leaves, finely chopped

1 can black beans, rinsed

1 lime zested and juiced

1T. cayenne pepper

1/2 T. ground black pepper

1 T. salt

4 fillets tilapia

1 1/2 T. olive oil

8 corn tortillas, warmed

2 small avocados, sliced

Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, red bell pepper, beans, and cilantro. Stir in lime zest and juice.
In a small bowl, combine cayenne, pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill, and cook 3 minutes per side. For each taco, top with fish, sour cream, corn salsa, and avocado.

THE VERDICT: We all thought the flavor was excellent, but they were hot. I handled them fine but my hubby suggests a gallon of milk to be included in the recipe. Don't let him scare you.....They were great.

Oatmeal & Banana Pancakes with Pomegranate Syrup

2009-05-04T14:22:00.001-07:00

Today was my friends last day visiting me in Texas, and we wanted a healthy breakfast, so we made these pancakes. I know you are thinking what, pancakes aren't healthy, but these are. These pancakes are loaded with complex carbs, yet contain no saturated fat. plus, the pomegranate juice is high in polyphenols! Bonus!! I found this recipe in the latest issue of Clean Eating Magazine.

Pomegranate syrup:

1 cup pomegranate juice

2 T. honey

Pancakes:

3 medium bananas, plus 1 sliced banana for garnish

1/2 cup low-fat milk

1/2 tsp. pure vanilla extract

1 cup rolled oats, ground to a coarse flour in a food processor

1/4 cup rolled oats

1/2 cup whole wheat flour

1/4 tsp. salt

2 tsp. baking powder

2 egg whites, whipped to soft peaks

olive oil cooking spray

To make syrup, whisk juice with honey in a small saucepan. Bring mixture to a boil over medium high heat, then drop heat to medium. Simmer mixture and reduce it to a syrup, about 15 minutes. Remove from heat and let syrup cool slightly before using.
To make pancakes, add bananas, milk, and vanilla to a blender and puree until smooth. In a large bowl, whisk together ground oats, rolled oats, flour, salt, and baking powder. Fold banana puree into dry ingredients to form a thick batter, taking care not to overwork it. Gently fold in whipped egg whites. Heat a large non stick skillet coated with cooking spray to medium heat. Add portions of batter, leaving room for pancakes to expand. Cook until lightly browned, about 1 1/2 minutes per side. Serve with banana slices and a drizzle of pomegranate syrup.

THE VERDICT: I'm not a huge fan of pancakes, but I would eat these everyday. We loved them, and they defiantly hit the spot before our workout.

Lemon-Thyme Roasted Chicken

2009-04-28T11:31:00.001-07:00

Not a great picture I know, but I for got to take one once it was done. I was to excited to show off my carving skills!! This was my first attempt at making a whole chicken, and wow was it good. I had an over abundance of thyme growing in my Aerogarden, and lemon thyme chicken was the first thing I thought of. This is a cooking light recipe, so enjoy!!!!

1 (6-pound) roasting chicken

2 teaspoons Hungarian paprika

2 tablespoons chopped fresh thyme, divided

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

2 lemons, divided

Cooking spray

1 teaspoon olive oil

2 tablespoons all-purpose flour

1/2 cup dry white wine

1 cup fat-free, less-sodium chicken broth

1 tablespoon fresh lemon juice

2 teaspoons sugar

Lemon slices (optional)

Thyme sprigs (optional)

Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.

Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.

Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

THE VERDICT: This chicken was perfect. It was so moist and had a great light, citrusy, flavor. I hate dry chicken, and this was the furthest from it. The prep was quite easy, and I got to use up a lot of thyme. I served this with a huge spinach salad, and the boys wanted stuffing with the gravy, so I just made them some cornbread stuffing.

Mediterranean Orzo Salad

2009-04-27T06:34:00.001-07:00

This is a recipe I just throw together, and I have been making it for years. I used to make this when I lived alone right after college all the time. I like to say this is my dressed up version of ramen. This is also another good recipe for cleaning out the fridge.

1 cup orzo ( I mixed half whole wheat and half regular)

2 overflowing handfuls of fresh spinach

1/2- 1 cup feta depending how much you want

8-10 chopped kalamatas

1 chopped roasted red pepper

8 cherry tomatoes, halved

1 lemon

1 T. olive oil

Fill medium sauce pan halfway with water and boil.
Boil orzo until 1 minute before el dente.
Add spinach to boiling orzo and water, and cook for 1 minute or until wilted.
Drain orzo and spinach in a colander.
Transfer orzo and spinach to a large bowl, and add olive oil and lemon juice, stir to mix.
Add olives, peppers, tomatoes, and feta to the mix.
Enjoy!

THE VERDICT: Always a winner, looks impressive, but it is so easy. If you don't have a certain ingredient just substitute it or leave it out. I used to eat this as a main entree, but now I serve it as a side dish to my meat lover husband. It is also great cold the next day.

Glazed Lemon Cookies

2009-04-27T06:16:00.000-07:00

WOW...These are good. Usually I make cookies and send them to work with Abe for the boys, but I did not do that with this bunch. These cookies are super easy to make and they are perfect for spring!! This recipe is from Everyday Food, by Martha Stewart.

2 cups all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 T. finely grated lemon zest, plus 2 T. fresh lemon juice

1/2 cup (1 stick) unsalted butter, room temp. ( I know, just keep reading)

1 cup granulated sugar

1 large egg

1 tsp. vanilla

Lemon Glaze ( see below)

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With a mixer on low speed, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto 2 baking sheets. Bake until edges are golden 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

LEMON GLAZE: In a medium bowl, whisk 2 cups confectioners sugar, 2 T. finely grated lemon zest, and 1/3 cup lemon juice until smooth.

THE VERDICT: Amazing...They came out so soft, and zesty. I enjoyed one with a cup of tea before I went to bed, and it was perfect.

Herb Bread

2009-04-25T08:45:00.000-07:00

Ok so I said I would document the messes and successes. Welcome MESS! Now if I would have read the recipe all the way through I could have prevented this flop. So I will post the recipe because it wasn't the recipes fault it was mine. The recipe states that if making a small loaf use rapid bake on the bread machine. Well I made a medium loaf, which was supposed to bake on the standard setting, and of course I saw Rapid Bake first and that's what I did! OOPS! So moral of the story...read directions!!!! This may have been a flop for dinner that night, but it made excellent croutons.

MEDIUM LOAF (Bread Machine)

7/8to 1 cup milk

1 1/2 T. sugar

1 1/2 tsp. salt

3 T. butter

1/2 cup chopped onion

3 cups bread flour

1/2 tsp. dried dill

1/2 tsp. dried basil

1/2 tsp. dried rosemary

2 tsp. active dry yeast

Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust and press Start.
Observe the dough as it kneads. After 5 to 10 minutes, if appears dry add more liquid 1 T. at a time until smooth, soft, pliable ball forms.
After baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

Recipe from Bread Machine Magic.

THE VERDICT: Good Croutons!!!

Asparagus with Olive Gremolata

2009-04-23T16:03:00.000-07:00

Wow the macro button really emphasizes the scratches on my plate. Any who, this asparagus was fabulous. The original recipe called for it to be steamed, but I was grilling my salmon and just threw the asparagus next to it. The gremolata is very fragrant and it gave the asparagus a new interesting taste. This recipe is adapted from my Cooking Light year book 2008.

Gremolata:

1/2 cup picholine olives, pitted

1/2 cup chopped fresh parsley

1 T. grated lemon rind

1/4 tsp. salt

2 garlic cloves, minced

Remaining ingredients:

2 1/2 lbs. trimmed asparagus, grilled

1/4 tsp. fresh ground pepper

To prepare gremolata, place olive in a food processor; pulse 3 times or until finely chopped. Add parsley, lemon rind, salt. and garlic. Pulse 2 times or until mixture us combined. Serve gremolata over grilled asparagus; sprinkle with black pepper. (Gremolata can be prepared in advanced)

The Verdict: This was just for me tonight; and I really enjoyed it. I had a piece of grilled salmon, asparagus, and a piece of homemade bread**. It was a perfect dinner. Now off for a run!!

**Which was a flop but still tasted good. I will post later!!

Chicken Fajita Salad with Poblano-Buttermilk Dressing

2009-04-22T16:20:00.000-07:00

Healthy Green Dinner for Earth Day!!!

This recipe was nice and light for a 95 degree day. I also wanted to make something Green for Earth Day. All the ingredients in this recipe are natural, including the homemade tortillas. We also used cloth napkins for dinner, which is something we need to continue to reduce waste.

I got this recipe from my most current issue of Everyday with Rachael Ray Magazine.

Juice of 2 limes

2 skinless, boneless chicken breasts (about 1 lb)

1/4 cup plus 2T. EVOO

salt and pepper

2 poblano chiles, halved and seeded

1 sweet onion, thickly sliced

1/2 cup buttermilk

4 medium flour tortillas (made my own)

1/4 tsp. cayenne pepper

1 large head of romaine lettuce, torn into bite size pieces

1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.
2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.
3. Peel the chiles and slice. Using a food processor, puree one-third of the chiles with the buttermilk, 1 tablespoon olive oil and the remaining 2 teaspoons lime juice; season with salt and black pepper. Transfer the remaining chiles to a medium bowl. Coarsely chop the grilled onion and add to the sliced chiles.
4. Brush the tortillas with the remaining 2 tablespoons olive oil and season with the cayenne, salt and black pepper. Grill, turning once, until crisp, about 2 minutes; cut into wedges.
5. In a large bowl, toss the romaine lettuce with half of the poblano dressing. Slice the chicken and serve on top of the romaine. Add the chile-onion mixture and the remaining dressing; serve with the grilled tortilla chips.

THE VERDICT: I thought this was really good, and a perfect summer meal. You get plenty of serving of veggies with this meal. The recipe is for 4, but I made it all for 3 and we are stuffed.

I am going to submit this to Joelens Foodie Films for May, where they are featuring the movie Tortilla Soup. Here is the link check it out.

Pecan Sandies

2009-04-20T14:53:00.001-07:00

mmm...We all need a little cookie in our lives. I had some leftover Pecans in the freezer, and Martha Stewart came to my rescue for this recipe.

1/2 cup (1 stick) unsalted butter, room temp. (Just call me paula Deen y'all)

1/2 cup packed light-brown sugar

1 1/2 tsps. vanilla

1/4 tsp. salt

1 cup all-purpose flour

1 cup pecans, coarsely chopped

Preheat oven 350.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla and salt. With the mixer on a low speed, gradually add flour, beating just until combined. Fold in pecans.
Roll dough in 1 1/2 inch balls, and place on a baking sheets, 2 inches apart. With a dampened bottom of a glass, lightly flatten each ball.
Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets half way through. Transfer to wire racks, and let cool.

The Verdict: Good but not very healthy. I guess if you wanna dig deep, and I mean deep, we can pretend they are good for us due to the protein and the unsaturated fat in the Pecans!!!!

Frito Pie

2009-04-19T16:13:00.000-07:00

Nothing says Texas like Frito Pie, or so I think! Everywhere we go this is always on the menu. So I braved up one day and ordered it! I knew it had to be good, because it had just been featured on Diners, Drive in's, and Dives at Tip Top Cafe in San Antonio! Boy was this good! Tip Top Cafe always has a line outside its door, and we were craving Frito Pies, but didn't want to wait. So we came up with our own recipe for this easy, comfort food. Yes I did cheat a little by doctoring canned chili, but we were hungry, and my famous chili takes a while to make.

Here is what I did:

1 can Amy's Spicy Chili

1 can Hormel Less Sodium Chili

1 can Chili Style Diced Tomatoes

1/2 can Black beans

1 T. Taco Seasoning

1 cup Diced Onion

1 T. Chili Powder

Fritos

Shredded Cheddar

First we just warmed up the canned ingredients, then added the taco seasoning, about 1/2 cup diced onion, and the chili powder. Let that cook until warm. Then put Fritos in the bottom of a bowl, top with chili, add a layer of diced onions, and top with shredded cheddar.

THE VERDICT: You have to be hungry to eat this meal, and you probably won't need to eat for a few days after. I tried my hardest to make it a little healthier, but there is not much you can do here. So enjoy, and try to visit Tip Top Cafe when in San Antonio!

Everything But The Kitchen Sink Fried Rice

2009-04-16T16:30:00.001-07:00

Need a way to clean out the fridge for people who won't eat leftovers? Fried Rice is my new answer. We had pieces of grilled meat like steak chicken and pork, and I had a ton of random veggies. Some things were from restaurants but much of it was leftover from our grilling last weekend! I went to the store and bought some sugar snap peas, and a can of "Fancy Vegetables" from the Asian section, just to make it a little more authentic. You can pretty much throw anything you want in here, but this is what I did.

peppers, diced

onions, diced

mushrooms, sliced

sugar snap peas, cut diagonally

asparagus, chopped

green beans, chopped

zucchini, diced

cooked chicken, roughly chopped

cooked steak, roughly chopped

pork, roughly chopped

1 can "fancy vegetables"(I used La Choy brand), drained

3 cups cooked brown rice

2 eggs, slightly beaten

dark sesame oil

pineapple teriyaki marinade

Add sesame oil to a pan and heat over medium high heat. Add about 1/4 teriyaki sauce, and a few dashes of soy. Then add raw vegetables and saute til crisp. Then add any vegetable that have been previously cooked, or grilled. Along with the cooked veggies, add meat. Saute all together until warm. Add can of fancy veggies, and brown rice. Stir until combined. Make a well in the rice mixture, and add beaten eggs. Let eggs sit until cooked through, then combine with rice mixture.

THE VERDICT:

That's all there is to it. My hubby loves egg rolls, so I bought some frozen to serve with this. Other than the egg rolls, this is a very healthy dish! I could eat this everyday!

Faux-viche

2009-04-15T09:04:00.001-07:00

MMM MMM Good! My Uncle Tim came up with this wonderful recipe that we got to try on Easter. We call it Faux-viche, because its like ceviche but not exactly. Everything is cooked!! This recipe can either be served on chips as shown, for an appetizer, or as a complete meal on a tostado. The key ingredient?......The hot sauce on top!!!

1 can cooked baby shrimp can use frozen

1 can crab

1 can salmon, skin and bones removed

1 green pepper, diced

1 jalapeno, seeded and diced

1 tomato, seeded and diced

2 T. cilantro, finely chopped

lemon juice

hot sauce

Mix all ingredients together, add lemon juice at end and mix until well combined. Chill for a few hours before serving. Serve on chips or tostados, and top with a dash or 2 of hot sauce.

This recipe is super easy and super good. Thanks UNCLE TIM!!!

Wine of the Month

2009-04-15T08:55:00.000-07:00

This is probably the best Organic Wine I have ever had. Its called Natura, and its a Carmenere from Valle Calchagua. It has a great smell of cherries and plums, but is not a fruity wine, it is very dry, like I like it! This wine goes great with pasta, meat, cheese....or in my case Pizza!!

Tropical Muffins

2009-04-08T13:46:00.001-07:00

Now these are the kind of muffins that scream summer! So why not get in the mood with a little tropical flavor. My mom is visiting today from MI, and they just got snow this week! I know it's April! Why do you think we always live in warmer climates now! Anyways I thought this would be a nice welcome to the warm weather. This is a cooking light recipe, so yes it's even somewhat healthy for you.

Muffins:

1 1/3 cup all purpose flour

1 cup regular oats

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup mashed ripe bananas (about 2)

1 cup low fat buttermilk

1/2 cup packed brown sugar

2 T. canola oil

1 tsp. vanilla

1 large egg, slightly beaten

1/2 cup canned crushed pineapple in juice, drained

1/3 cup flaked sweetened coconut

3 T. chopped macadamia nut, toasted

Topping:

2 T. flaked sweetened coconut

1 T. chopped macadamia nuts

1 T. sugar

1 T. regular oats

Preheat oven to 400.
To prepare muffins, lightly spoon flour into measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 T. macadamia nuts. Spoon batter into muffin cups.
To prepare topping, combine 2 T. coconut and remaining ingredients in a small bowl.
Sprinkle about 1 tsp. topping over each muffin. Bake at 400 for 18-20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately, place on a wire rack to cool.

The VERDICT: They are a little surprise for breakfast tomorrow, so I will let you know. They look great though, and would be pretty to serve at a brunch.

Calories: 205 per muffin!

Garlicky Green Beans with Grilled Salmon

2009-04-07T17:32:00.000-07:00

Nice Healthy Dinner in a matter of minutes!

I got the idea for dinner tonight from flipping through my Everyday FOOD magazine. It was under cooking for 1, which I know is hard, because I use to do it all the time. Cooking for 1 or 4 can be just this easy.

2 tsp. olive oil

2 large garlic cloves, sliced

green beans, trimmed (couple handfuls)

seafood seasoning and pepper

salmon fillets (# of people feeding)

In a nonstick skillet, heat oil over medium heat. Add garlic, and cook til golden brown. Transfer to a plate; wipe out skillet.
Add green beans to skillet with about 1/4 cup water; cover, and cook until tender. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover with foil until salmon is cooked.
Season salmon fillets with seafood seasoning, and pepper. Throw on the grill skin side down. Grill until cooked to your liking.

THE VERDICT: So that took like what 20 minutes to make dinner, and its nutritious. I don't think we could have driven through a fast food restaurant in that time! ENJOY! Oh yeah, and check out my fresh dill on top, from the Aerogarden, it was a last minute add, and very flavorful!

Grilled Tomatoes

2009-04-06T07:17:00.001-07:00

All right I know I have been a slacker about cooking lately, but I have 2 good reasons. 1. Michigan State is in the final four and now the championship game! and 2. The weather has been so nice that we are grilling every night. Now I know you don't want me to explain putting spices on a hunk of meat and then throwing it on the grill, so that is why there have been no recipes.

The grilled tomatoes are a recipe Abe and I came up with while overseas. Tomatoes were the cheapest thing to buy, so we ate a ton of them. One night we threw them on the grill with some extras, and holy cow they were good.

Plum tomatoes

olive oil

3 garlic cloves, minced

feta

Slice tomatoes in half.
In a prep bowl, pour about 1/4 cup olive oil. Add minced garlic.
Grill tomatoes cut side down for 2-3 minutes. Flip over, spoon on olive oil and garlic mixture. Just eyeball the amount, you really can't mess these up. Grill another 2-3 minutes, until tomatoes are soft.
Top with feta for the last minute or so of cooking

THE VERDICT: Super easy, and always a hit. We make these at least once a week now.

Light Chicken Enchiladas

2009-04-03T06:45:00.000-07:00

This is our favorite enchilada recipe. It's, of course, from Cooking Light, and one I make over and over again!

Filling:

3 cups water

1/4 tsp. salt

8 black peppercorns

1 onion, quartered

1 bay leaf

1 lb. skinless chicken breast halves

3/4 cup monterey jack, shredded, divided

3/4 cup reduced fat cheddar, shredded, divided

1/2 cup chopped onion

Sauce:

2/3 cup skim milk

1/4 cup chopped fresh cilantro

1/4 cup egg substitute

1/8 tsp. salt

1 11oz. can tomatillos, drained (I can only find crushed in the can)

1 4.5 oz. can diced green chiles, undrained

Remaining Ingredients:

corn tortillas (6-inch)

low fat sour cream

To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat; simmer 45 minutes. Remove chicken from pan; cool. Remove chicken from bones and shred with two forks. Discard bones. Reserve broth for another use. (yay free broth!)
Preheat oven to 375.
Combine shredded chicken, 1/2 cup monterey jack and cheddar cheeses, and 1/2 cup chopped onion in a bowl; set aside.
To prepare sauce, place milk and next 5 ingredients in a food processor; process until smooth.
To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Leave for a couple seconds; then remove. Spoon 1/2 cup filling in center of each tortilla. Roll tightly, and place in an 11X7 inch baking dish. Repeat with remaining tortillas and filling.
Pour sauce over enchiladas. Cover and bake for 20 minutes. Uncover and sprinkle with 1/4 cup each monterey jack and cheddar. Bake additional 5 minutes or until cheeses melt. Top with sour cream.

THE VERDICT: They are gone! That is one indication that they are good!

Per Serving: 502 calories! That is 2 enchiladas and trust me that is a lot of food!

Mediterranean Chicken Packets

2009-04-02T10:28:00.000-07:00

This is the easiest chicken dish I have ever made. The boys walked in the door and dinner was served 30 minutes later! This dish is very flavorful, and you can add any combination of flavors you want. I got the idea for this from Everyday FOOD by Martha Stewart.

4 boneless, skinless chicken breasts

salt and pepper

1 can diced tomatoes, drained (I used Italian flavored)

4 artichoke hearts, from a 14 oz. can, quartered

12 kalamata olives, halved and pitted

1/2 cup feta

1/2 tsp. Italian seasoning

1 T. olive oil

Preheat oven to 375. Place 4 12 inch squares of parchment paper on a work surface. Place a chicken breast on one half of each square, leaving a 2 inch border; season with salt and pepper
Dividing evenly, top chicken with tomatoes, artichokes, olives, and feta. Sprinkle with Italian seasoning and oil. Fold parchment paper over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until opaque throughout, 20 to 22 minutes.

THE VERDICT: Cheap, easy, and good, what more can you ask for? I served this with sauted spinach. This was a perfect meal for a warm spring evening.

Per Serving: 344 Calories!

Super Size Turkey Meatballs with Spinach and Cheese

2009-04-01T05:57:00.000-07:00

This was a request from the hubby, so you know its tried and true. He doesn't request much, so when he does I know I made something good. This is a Rachael Ray recipe. It makes a ton....but I freeze the extra meatballs for a quick go to dinner.

1 100z box frozen chopped spinach, thawed

2 1/2 lbs. ground turkey

1 medium onion, finely chopped

3 garlic cloves, minced

1 large egg

1 3/4 cup milk

3/4 cup bread crumbs

1/2 cup parmesan

salt and pepper

EVOO

2 T. unsalted butter

2 T. all purpose flour

1 cup chicken broth

1 8oz. package shredded provolone or Italian mix

1/2 tsp. grated nutmeg

1/4 cup chopped flat leaf parsely

1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

THE VERDICT: SO GOOD, BUT SO FILLING! This would be a great Sunday afternoon dinner. I serve this with egg noodles and a chop salad. It only takes about 30 minutes to make, which isn't bad for two meals when its all said and done.

Tomato Mozzarella Salad

2009-03-28T06:46:00.000-07:00

Aren't those the cutest mozzarella balls you have ever seen. I have never seen them so small. They are called pearl size. I just had to post this because they are so cute.

Broccoli, Tomato, and Mozzarella Stromboli

2009-03-28T06:25:00.000-07:00

This recipe I slightly adapted from Everyday FOOD by Martha Stewart. We usually do pizza on Friday nights, so I thought we would switch it up and so a stromboli. I already had my awesome pizza dough made, so I just used that. There really isn't a need for a recipe when making stromboli, you can pretty much just clean out your fridge with these. But this combination of broccoli, salami, and mozz was good.

1 lb pizza dough, thawed if frozen

all purpose flour, for work surface

1 package frozen chopped broccoli

2 garlic cloves, minced

salt and pepper

1 cup marinara, plus more for serving

1 1/2 cups shredded part skim mozzarella

2 ounces thinly sliced genoa salami, chopped

1 T. olive oil

Preheat oven to 400. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, into a 6X8 oval.
Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towel and pat dry.
Divide evenly, scatter broccoli over dough, leaving a 1/2 inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami and marinara.
Starting at a shorter end, roll up each stromboli and place, seam side down, on baking sheet. Using the tip of a paring knife, cut 2 slits in top of each. Bake until golden, 25 to 30 minutes. Serve with marinara for dipping.

THE VERDICT: This was perfect for game night. I served it with a tomato, mozzarella salad.

Baked Eggs in Tomato-Feta Sauce

2009-03-26T18:35:00.000-07:00

Ok this is my kind of dinner....I love eggs! The boys weren't thrilled, until they tried it once again. They even requested it again. So the moral of this story...don't judge dinner by the name! I found this recipe while flipping through my most current version of Everyday FOOD by Martha Stewart. The original recipe calls for Parmesan instead of feta, but when it came time to add the parm. I realized I was out. So I subbed feta, and I probably won't change it back.

1 T. olive oil

4 garlic cloves, thinly sliced

1 tsp. crushed dried rosemary

2 cans diced tomatoes ( I used fire roasted, and oregano and garlic, that's what I had)

1 can crushed tomatoes

1 tsp. red pepper flakes

1/2 cup feta

salt and pepper

8 large eggs

Preheat oven 350. Set 4 oven-proof bowls on a large rimmed baking sheet.
In a large saucepan, heat oil over medium heat. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes(with juice), crushed Season with salt and pepper. tomatoes, and red pepper flakes; bring to boil. Reduce to simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes.
Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and feta. Bake until egg whites are just opaque, 24 to 28 minutes, rotating sheet half way through.

THE VERDICT: Don't accidentally turn the oven off when you rotate the baking sheet. OOPS. Eggs took a little longer due to my mistake. Oh well they still tasted great. I served this with a jalapeno cheddar bread. Abe put a hot dog on top, which I wouldn't recommend, but if you think you need meat maybe try Italian sausage.

Crock Pot Mac N Cheese

2009-03-24T17:02:00.001-07:00

OOPS...I forgot to take a pic til it was half gone. Looks kinda gross huh. This is the best Mac 'N Cheese ever! My mom made this for us growing up, and now it is my hubbies favorite too. Plus its super easy and convenient due to the crock pot. Just throw it in and dinner is ready when you are. Oh and those are "Nathan's" hot dogs too!

1 lb medium whole wheat shells

12 oz can nonfat evaporated milk

1 1/2 cups milk

1 tsp. salt

pepper

3/4 stick butter

2 eggs, beaten

3/4 block 2% Velveeta, cut into 2 inch squares

Boil shells until el dente.
Grease crock pot (if you forget like I normally do it's OK)
In crock mix all ingredients together.
Cook on low for 3-4 hours.

THE VERDICT: LUV IT! My favorite part is the edges where it get a little brown, but it is all good. This dish doesn't last long in this household. I also remember as a kid requesting this as my birthday dinner! Enjoy!

Blueberry Pound Cake

2009-03-23T06:42:00.000-07:00

I got these great mini bundt pans from my last WC exchange, and they were perfect for today's baking extravaganza. This is a "Cooking Light" recipe that my mom and I have made for many occasions. It is a nice light cake and the flavors really shine through. I ended up with nine mini cakes from one recipe. Which is perfect because I froze most of them. Now when we need a little dessert I can just pull one out of the freezer, make a quick glaze, and dessert is served!

2 cups granulated sugar

1/3 cup butter, softened

4 oz reduced fat cream cheese, softened

3 large eggs

1 large egg white

2 tsp. vanilla

3 cups all purpose flour, divided

2 cups fresh or frozen blueberries

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 8 oz. carton lemon low fat yogurt

cooking spray

1/2 cup sifted powdered sugar

4 tsp. lemon juice.

Preheat oven 350.
Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well-blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
Lightly spoon flour in to dry measuring cups. Combine 2 T. flour and blueberries in a small bowl; toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture.
Pour batter into a 10 inch tube pan coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool additional 15 minutes on wire rack; remove cake from bottom of the pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife.

THE VERDICT: YUM! and they look so pretty. Just image serving this on Easter after a huge meal. I think this cake just screams spring, and I am sure most of you are ready for it!

Whole Foods Market Sonoma Chicken Salad

2009-03-20T12:34:00.000-07:00

This is one of my favorite sandwiches to get at Whole Foods! My mom picked up the cookbook for me, and now I can make all my favorites.

The Dressing

1 cup mayo (I used Kraft Olive Oil Mayo)

4 tsp. cider vinegar

5 tsp. honey

2 tsp. poppy seeds

salt and ground white pepper

The Salad

1.5 lbs boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted

2 cups red seedless grapes, cut in half if large

3 stalks celery, thinly sliced

In a bowl combine the mayo, vinegar, honey, poppy seeds, salt and pepper. Reserve the dressing in the refrigerator. This may be done 2 days prior to mixing the salad.
Bake or grill chicken breasts til cooked completely. Cool slightly at room temperature, then chill completely, lightly covered in plastic wrap, in the refrigerator. When the chicken is cold, dice into bite size pieces, and transfer to a large bowl.
Combine chicken with pecans, grapes, celery, and dressing

THE VERDICT: This was gone before I knew it......which is uncommon in this household, due to the fact no one like leftovers. My hubby was a little weary at first due to the grapes, but really enjoyed it. I knew it was a winner, because I have bought it many times.

Lemonade Award

2009-03-19T07:16:00.000-07:00

My First Award!!!!

I want to thank Deal Squealer for nominating me for this award!!! It's great to know people actually read and somewhat like my blog. Thanks again!

Here's the deal:

1) Put the Lemonade Award logo on your blog or post
2) Nominate blogs that show great attitude or gratitude
3) Link to your nominees within your post
4) Let the nominees know that they have received this award by commenting on their blog
5) Share the love and link to the person from who you received your award

Here are my nominations for Blogs that show Great Attitude and Gratitude:

Simply Allie

A Year in the Kitchen

Baked Eggplant with Savory Cheese Stuffing

2009-03-14T11:15:00.000-07:00

Veggie Night in the Wilson household, and boy did I hear it. What no meat? Once they started eating they were really enjoying themselves, and didn't even miss the meat. Go figure. This is a Cooking Light recipe, which I modified.

2 Eggplants, cut in half lengthwise

Cooking Spray

1/2 cup Panko

1 tsp. Olive oil

1 1/2 cups finely chopped Onion

1 1/4 cups finely chopped Red Bell Pepper

1 cup chopped seeded Plum Tomato

1/4 tsp. dried Oregano

2 Garlic Cloves, minced

3/4 cup crumbled Feta

1 T. dries Parsley (Areogarden is almost ready, I can't wait)

3/4 tsp. Salt

1/4 tsp. Pepper

Preheat oven to 400.
Score cut side of each eggplant half by making 4 crosswise cuts. Place eggplant, cut side down, on a foil lined baking sheet coated with cooking spray. Bake at 400 for 25 minutes. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving 1/3 inch thick shell; reserve eggplant shells. Chop pulp.
Reduce oven temp. to 350.
Heat a large non-stick skillet coated with cooking spray over medium high heat. Add onion, saute 3 minutes. Stir in chopped eggplant, bell pepper, tomato, oregano, garlic; cover, reduce heat, and simmer, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with panko, and drizzle with olive oil. Place on a baking sheet; bake at 350 for 30 minutes or until thoroughly heated and slightly brown.

THE VERDICT: Definitely going to make this again. It is so savory, and a perfect light meal. I served this with Creamy Parmesan Orzo, which is posted below. You can make this ahead, and then bake when ready.

Stick To Your Ribs Split Pea Soup

2009-03-13T16:24:00.001-07:00

Recipe adapted from Martha Stewart Living

2 T. canola oil

2 medium carrots, cut into 1/2 inch pieces

2 celery stalks, cut into 1/2 inch pieces

1 large onion, cut into 1/2 inch pieces

6 cloves garlic, minced

7 oz. ham, cut into 1/2 inch pieces

1 1/2 tsp. salt

fresh pepper

2 tsp. dry thyme

2 tsp. dry parsley

1 bay leaf

1 lb. split peas

8 cups water, plus more if needed

Heat oil in a large pot over medium heat. Add carrots, celery, and onion and cook, stirring occasionally, until onion is translucent. Add garlic, ham and 1 tsp. salt, and cook for 3 minutes. Add spices, split peas, and water.
Bring soup to a boil. Reduce heat and simmer, stirring occasionally, until peas are tender and begin to fall apart, about 50 minutes. Discard bay leaf. Season with remaining 1/2 tsp. of salt.

The Verdict: We all had 2 bowls!! I served this with fresh baked egg bread, and it was perfect for the chilly rainy day we are having today. Not only does this warm you from the inside out, it is very nutritious. Only 360 calories a serving! The original recipe called for fresh herbs tied in cheese cloth then removed at the end. But once again the aerogarden is still not ready, and I didn't want to go out in the rain to get some. The dry substituted fine. Next time I will use fresh.

Creamy Parmesan Orzo

2009-03-12T17:32:00.001-07:00

Oh yeah...This tastes like rissoto, buts its orzo and its light. Bonus! This recipe is adated from cooking light. I own every year book since 2004 and every month I go through the current months section..aka..March this month....and pick things to make. I made this as a side dish.

1 T. butter

1 cup orzo

1 1/4 cup broth, fat-free, less sodium, chicken

11/4 cup water

1/4 cup parmesan

2 T. chopped fresh basil (the areogarden isn't ready yet, so subbed 2 tsp. dry)

1/4 tsp. salt

1/4 tsp. fresh ground pepper

4 tsp pine nuts, toasted

Heat butter in a saucepan over medium heat. Add orzo, and cook for 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is done. Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with pine nuts. Serve immediately.

The Verdict: This was gone before the main course. I t was also requested again very soon. I thought it was very creamy, and almost tasted like rissoto. Next time I make it I will use my fresh basil, I can't wait. The boys also suggested this as a main dish one night. Why?, because there is no veggies! I do overload them a little bit, but hey its good for them.

Hummus Stuffed Chicken Breast

2009-03-10T17:37:00.001-07:00

Recipe from Rachael Ray Mag.

One 10-ounce box frozen chopped spinach, thawed and wrung out
2/3 cup hummus (Used Black Olive Flavored)
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
Salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
4 tablespoons butter (Used only 2 T.)

1. Preheat the oven to 350°. In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper.

2. Season the chicken with salt and place one-quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture. Using toothpicks, close the open sides.

3. Place the flour in a wide, shallow bowl and season with salt and pepper. Beat the eggs in another bowl and place the panko in a third bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.

4. In a large skillet, heat the butter over medium-high heat until the foaming stops. Add the chicken and cook, turning once and adjusting the heat as necessary, until golden, 3 to 4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake for 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces.

THE VERDICT: These were good but, I had to cook them for about 20 minutes rather than 10. I guess it just depends on how thick you chicken comes out after pounding. Hence the extra time meant extra hungry boys! Sorry I'm not Mrs. Perfect. My husband also informed me to stop stuffing chicken, because we can't tell when they are done. Oh well, once all was said and done, we scarfed them down and really enjoyed the flavor. I'm sure this will taste different with every type of hummus, so just pick you FAV!

P.S. I forgot to take a picture, so this one is from The Rachael Ray Mag website.

Sour Cream Mexi-Rice

2009-03-10T17:17:00.000-07:00

This tasty rice recipe is from A Taste of Home Cooking Blog, and it complimented our tamales perfectly. Yes I cheated I bought pre-made, but they are so good. They are made at the local market down the street, and every week they have a different flavor. These we chicken, jalapeno, and tomatillo. But back to her blog.....She made these great looking Texas BBQ Quesadilla, and those are definitely on my list to make. I did slightly modify this recipe.

1 cup uncooked long grain white rice (1 cup brown rice)

1 (14 ounce) can chicken broth ( 2 cups homemade chicken broth)

1 cup sour cream (Light sour cream)

1 (4 ounce) can diced green chile peppers

2 cups shredded pepper Jack cheese, divided (2% , of coarse)

1 1/2 cups frozen corn

1/4 cup finely chopped fresh cilantro

salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350.
Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper.
Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Wine of the Month

2009-03-09T07:24:00.000-07:00

We all know that I love wine. All Kinds! So I have decided to feature one wine per month that has been a great find.
This month....Weibel Vineyards Almond Flavored Sparkling Wine! Abe and I enjoy sparkling wine every once and while, Ok I'm lying...alot! I found this Almond Flavored Sparkling Wine at Wine Styles, a local wine shop. At first I wasn't sure about it, but come on it's different, so I had to try. We took this with us on our mini-vacation to Austin this weekend, and it was a great way to kick it off. This wine has a subtle almond flavor, that comes out in the after taste. It is a little sweeter than we normally drink, but not over bearing. I think this wine would be great during the holidays, with cookies!! So out try it, and let me know what you think!

Laughing Cow Chicken

2009-03-09T07:12:00.000-07:00

This chicken is so good, and is lowfat. Double score! I got this recipe from another blog I like to read called Simply Allie

So go check it out!

Ingredients

4 chicken breasts (about 5 oz. each)

4 wedges Laughing Cow Original Light ( I used the garlic and herb)

1 tsp garlic

Italian Seasoning

1/4 C. bread crumbs

dash parmesan cheese (about 1/2 tbsp)

dash dried parsley (about 1/2 tsp)

Directions

Pound out the chicken breasts until thin. On each chicken breast, spread 1 wedge Laughing Cow Light cheese, 1/4 tsp garlic, and some McCormick Italian Seasoning. Roll up each chicken breast and secure with a toothpick.In a shallow dish, combine bread crumbs, parmesan cheese, and parsley. Dip each rolled chicken breast in the mixture and place on a greased cooking sheet. Bake at 400 degrees until no longer pink, about 25-30 minutes. Remove the toothpicks and serve.

THE VERDICT: We loved this dish and will definitely make it again. We are always looking for new ways to make chicken, beside just grilling it. This was a tasty combo, plus I have cheese leftover for healthy snacks.

Super Spinach Salad Dressing

2009-03-06T09:26:00.000-08:00

Ok Sorry...NO PIC!! I have no idea how to take a good picture of dressing. So I will just give you the recipe. This is my go to dressing for spinach salads.

1 cup ketchup
3/4 cup cider vinegar
3/4 cup canola oil
1/2 cup sugar
1 tsp. salt
1 tsp. worcestershire

Whisk all together until oil and vinegar has combined. Serve with Spinach salad!!

The Verdict: Abe loves this dressing, he was complaining that I had not made it in a while, so here you go!! This is a great dressing to take with a salad to a party, or just to enjoy at home. I usually half this recipe when it just the two of us, and it lasts a while.

Orange-Cranberry Wheat Germ Muffins

2009-03-04T14:43:00.001-08:00

Recipe adapted from "Cooking Light"

These muffins are a great source of Vitamin E, to keep you mind sharp and your blood vessels healthy, so eat up!

1 1/2 cups all-purpose flour

1/2 cup wheat germ

1/2 cup dried cranberries

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. nutmeg

3/4 cup packed brown sugar

1/4 cup canola oil

1 tsp. grated orange rind

1/2 cup fresh orange juice (I used 1/4 cup orange juice and 1/4 cup cranberry juice)

2 large eggs, slightly beaten

cooking spray

Preheat oven to 375.
Lightly spoon flour into a dry measuring cup; level with knife. Combine flour and next 7 ingredients in a large bowl; stir with a whisk. make a well in the center of the mixture.
Combine brown sugar and next 4 ingredients; stir with a whisk. Add egg mixture to flour mixture; stir until just combined. Spoon batter into 12 muffin cups. Bake at 375 for 17 minutes or until muffins spring back when touched in the center.

The Verdict: Quick, easy, and healthy breakfast for the rest of the week. These are at their best warm, so reheat in microwave before eating.

Calories: 197 per muffin!

Computer Problems

2009-03-03T16:50:00.001-08:00

No Wonder We Have Been Having Problems With The Lap Top!!!!!!!!

Smoked Gouda Mac and Cheese

2009-03-03T16:20:00.000-08:00

Recipe from "Cooking Light"

1 slice whole wheat bread

1 T. butter

1/4 cup thinly sliced green onions

2 garlic cloves, minced

2 T. all-purpose flour

2 cups fat free milk

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup shredded smoked gouda

1/3 cup grated fresh parmesan

5 cups coarsely chopped spinach

4 cups cooked whole wheat elbow macaroni

cooking spray

Preheat oven to 350.
Place bread in food processor pulse 10 times or until coarse.
Melt butter in large sauce pan over medium heat. Add sliced onion and minced garlic, and cook one minute. Add flour, cook one minute, stirring constantly. Gradually add milk, salt, and pepper stirring constantly with whisk until blended. Bring to a boil, and cook until thick. Remove from heat, and cheeses, stirring until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake at 350 for 15 minutes or until bubbly.

The Verdict: Abe thought it needed more cheese. I thought it tasted perfect. Next time might use 3/4 cup of gouda. This is a good way to get a little bit of veggies into your diet, come on who doesn't like mac and cheese!!

Calories 399 per serving! WooHoo!

Banana Oat Smoothie

2009-03-02T07:31:00.001-08:00

MMMM.....What a healthy start to your day. This is a perfect post work out smoothie, or a healthy breakfast.

1/4 cup rolled oats
1/2 cup plain low fat yogurt
1 banana
1/2 cup fat free milk
2 tsp. honey
1/4 tsp. cinnamon
3 T. vanilla whey protein powder
1 T. ground flaxseed

Mix all ingredients in blender.

The verdict: This treat was for me, and I loved it.