marked advanced because of the non-measurements. From my homey, Brandi.
chicken stock
LOTS of minced garlic and ginger (when you think it might be too much, add more)
sliced baby carrots and cooked
shredded chicken
Boil it until the carrots are soft. Then reduce the heat until it's no longer boiling at all.
Add sliced green onions (white and green parts), sesame oil (2 T), chopped cilantro and won ton wrappers sliced to noodle size. If the water is boiling, the wrappers turn to paste, and the onions and cilantro get brown.So, the not boiling is an important step. Depending on the strength of your stock may need to add water or salt.
**Add a sliced hot pepper if you wanted heat.**- optional
Wednesday, December 21, 2011
Vegan chili
From my friend, Kiley. Perfect for our meatless nights!
1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water
1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.
1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water
1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.
Wednesday, December 14, 2011
Lisa's Pasties
These are my MIL's Pasties. The definition of comfort food.
Filling
2 lbs Hamburger - very lean and raw
1 large Onion - chopped
carrots (abt 4-5 reg sized ones) - grated
potatoes - diced in cubes
salt and pepper to taste.
pie crust
Mix all but pie crust together well. Be sure there is lots of each. Be generous on the pepper and reasonable on the salt. If using red potatoes leave the skin on if russets - peel first.
Pie Crust
(proportional recipe)
4 parts flour (4 cups)
2 parts Crisco (2 cups)
1 part water (1 cup)
1 teaspoon salt to the above amounts or adjust as increased.
Mix salt into flour first, then add in Crisco, mix well with mixer on low or by hand with a pastry blender. Then add in water. Cover mixer with a towel to catch flying stuff... :)
Chill dough before trying to work with it.
Any extra dough can be rolled into balls then some light flouring and put in a ziplock and store in freezer for later. They thaw really fast. Like in 15 minutes or so.
Roll out pie crust to about 6-8 inch diameters. Put meat mixture on one side then fold crust over top like a turnover. Pinch/fold ends. Put slits in top with a knife to vent. Place on a well greased/sprayed baking sheet. Bake about an hour at 375. Done when potatoes are tender. Test with a toothpick.
Eat with ketchup or gravy of choice.
Filling
2 lbs Hamburger - very lean and raw
1 large Onion - chopped
carrots (abt 4-5 reg sized ones) - grated
potatoes - diced in cubes
salt and pepper to taste.
pie crust
Mix all but pie crust together well. Be sure there is lots of each. Be generous on the pepper and reasonable on the salt. If using red potatoes leave the skin on if russets - peel first.
Pie Crust
(proportional recipe)
4 parts flour (4 cups)
2 parts Crisco (2 cups)
1 part water (1 cup)
1 teaspoon salt to the above amounts or adjust as increased.
Mix salt into flour first, then add in Crisco, mix well with mixer on low or by hand with a pastry blender. Then add in water. Cover mixer with a towel to catch flying stuff... :)
Chill dough before trying to work with it.
Any extra dough can be rolled into balls then some light flouring and put in a ziplock and store in freezer for later. They thaw really fast. Like in 15 minutes or so.
Roll out pie crust to about 6-8 inch diameters. Put meat mixture on one side then fold crust over top like a turnover. Pinch/fold ends. Put slits in top with a knife to vent. Place on a well greased/sprayed baking sheet. Bake about an hour at 375. Done when potatoes are tender. Test with a toothpick.
Eat with ketchup or gravy of choice.
Wednesday, November 9, 2011
PB and Banana Muffins (with Puree)
serves 12
Ingredients:
1 c brown sugar
1/2 c peanut butter
1/2 c carrot or cauliflower puree
1/2 c banana puree
1 egg white
1 c whole-wheat flour
1 t powder
1 t soda
1/2 t salt
Directions:
1. Preheat oven to 350. Ready 12 cup muffin tin w/ cooking spray or cupcake liners.
2. In large mixing bowl, mix 1/2 c brown sugar with pb, the veggie and banana purees, and egg white with wooden spoon.
3. Put flour, powder, soda, and salt in a bowl, mix. Add to bowl w/ pb mix and stir just to combine- will be lumpy. Add remaining 1/2 c of brown sugar and stir a couple times.
4. Divide batter in muffin cups. Bake til lightly browned and toothpick comes out cleanly, 15-20 mins. Turn muffins on rack to cool.
5. Store in airtight container at room temp for up to 2 days or wrap individually and freeze for up to a month.
Ingredients:
1 c brown sugar
1/2 c peanut butter
1/2 c carrot or cauliflower puree
1/2 c banana puree
1 egg white
1 c whole-wheat flour
1 t powder
1 t soda
1/2 t salt
Directions:
1. Preheat oven to 350. Ready 12 cup muffin tin w/ cooking spray or cupcake liners.
2. In large mixing bowl, mix 1/2 c brown sugar with pb, the veggie and banana purees, and egg white with wooden spoon.
3. Put flour, powder, soda, and salt in a bowl, mix. Add to bowl w/ pb mix and stir just to combine- will be lumpy. Add remaining 1/2 c of brown sugar and stir a couple times.
4. Divide batter in muffin cups. Bake til lightly browned and toothpick comes out cleanly, 15-20 mins. Turn muffins on rack to cool.
5. Store in airtight container at room temp for up to 2 days or wrap individually and freeze for up to a month.
Scrambled Eggs (with puree)
serves 2
Directions:
2 large eggs
4 large egg whiteshttp://www.blogger.com/img/blank.gif
1/2 c reduced-fat sour cream
1/2 c cauliflower puree
2 T grated Parmesan
pinch of salt
1 t olive oil
Directions:
1. In large bowl, whisk together eggs, egg whites, sour cream, cauliflower puree, Parmesan, and salt.
2. Coat large non-stick skillet w/ cooking spray, then set pan over med-high heat. When pan is hot, add oil. Add egg mixture, reduce heat to low, and cook, stirring frequently, until eggs are scrambled 2-3 mins.
Directions:
2 large eggs
4 large egg whiteshttp://www.blogger.com/img/blank.gif
1/2 c reduced-fat sour cream
1/2 c cauliflower puree
2 T grated Parmesan
pinch of salt
1 t olive oil
Directions:
1. In large bowl, whisk together eggs, egg whites, sour cream, cauliflower puree, Parmesan, and salt.
2. Coat large non-stick skillet w/ cooking spray, then set pan over med-high heat. When pan is hot, add oil. Add egg mixture, reduce heat to low, and cook, stirring frequently, until eggs are scrambled 2-3 mins.
Applesauce muffins (with puree)
makes 12 muffins
Ingredients:
topping:
2/3 c old-fashioned oats
1/4 c packed brown sugar
1 t cinnamon
2 t margarine, melted
batter:
1 1/2 c all-purpose flour
1 c old-fashioned oats
1 t powder
1/2 t soda
1/2 t cinnamon
1 c unsweetened applesauce
1/2 c nonfat milk
1/2 c butternut squash or carrot puree
1/2 c packed brown sugar
1/2 c veggie or canola oil
1 egg
Directions:
1. Preheat oven to 400F. Coat 12 cup muffin tin w/ cooking spray or cupcake liners
2. To make topping, stir together oats, sugar, & cinnamon in a bowl. Stir in margarine.
3. To make batter, combine flour, oats, powder, soda, and cinnamon in larger mixing bowl. In second bowl, mix applesauce with milk, veggie puree, sugar, oil, and egg w/ wooden spoon. Add flour mixture slowly, stirring til just moistened. Don't over mix. Batter will be lumpy.
4. Divide batter evenly among muffin cups and sprinkle with streusel topping. Bake til topping is lightly browned and toothpick comes out cleanly- 18-20 mins. Turn muffins out onto a rack and serve warm or cool.
Ingredients:
topping:
2/3 c old-fashioned oats
1/4 c packed brown sugar
1 t cinnamon
2 t margarine, melted
batter:
1 1/2 c all-purpose flour
1 c old-fashioned oats
1 t powder
1/2 t soda
1/2 t cinnamon
1 c unsweetened applesauce
1/2 c nonfat milk
1/2 c butternut squash or carrot puree
1/2 c packed brown sugar
1/2 c veggie or canola oil
1 egg
Directions:
1. Preheat oven to 400F. Coat 12 cup muffin tin w/ cooking spray or cupcake liners
2. To make topping, stir together oats, sugar, & cinnamon in a bowl. Stir in margarine.
3. To make batter, combine flour, oats, powder, soda, and cinnamon in larger mixing bowl. In second bowl, mix applesauce with milk, veggie puree, sugar, oil, and egg w/ wooden spoon. Add flour mixture slowly, stirring til just moistened. Don't over mix. Batter will be lumpy.
4. Divide batter evenly among muffin cups and sprinkle with streusel topping. Bake til topping is lightly browned and toothpick comes out cleanly- 18-20 mins. Turn muffins out onto a rack and serve warm or cool.
French Toast (with puree)
serves 4
Ingredients:
4 large eggs
2 T banana, pineapple, sweet potato, carrot, or butternut squash puree, or canned pumpkin
1/4 t cinnamon
4 slices whole-wheat bread
nonstick cooking spray
pure maple syrup, confectioners' sugar, or fresh fruit for serving
Directions:
1. In shallow bowl, whisk eggs, puree, and cinnamon. Add bread slices and turn them in mixture soaking briefly.
2. Cook on greased skillet (on med-high heat). Cook til browned on each side (2-3 mins). Serve warm w/ syrup, sugar or fruit.
Ingredients:
4 large eggs
2 T banana, pineapple, sweet potato, carrot, or butternut squash puree, or canned pumpkin
1/4 t cinnamon
4 slices whole-wheat bread
nonstick cooking spray
pure maple syrup, confectioners' sugar, or fresh fruit for serving
Directions:
1. In shallow bowl, whisk eggs, puree, and cinnamon. Add bread slices and turn them in mixture soaking briefly.
2. Cook on greased skillet (on med-high heat). Cook til browned on each side (2-3 mins). Serve warm w/ syrup, sugar or fruit.
Purees 101
Everything and anything you ever wanted to know about purees. I'm going to start adding some to foods to help us get more veggies & fruits in everyday! And it just takes a little time each week.
1) Prepare veggies/ fruits. How you prepare it depends on the fruit/ veggie. (references list below)
2) Cook the veggies. Steam, roast, or microwave veggies.
3) Puree in food processor or blender. I plan on using my Ninja. Puree it until smooth and creamy. Mash bananas and avocados w/ fork before pureeing. You may need to add a teaspoon of water for carrots, cauliflower, or broccoli to make it smooth enough. Let warm purees cool.
4) Portion & package the purees. Measure purees into 1/2 c portions. and package in small zipper lock bag (you can then put those in a larger freezer bag for longer storage). Label each bag w/ type and amount of puree (i.e. 1/2 c cauliflower 11/9/11) Refrigerate purees that will be used within the next couple days and freeze the rest.
5) Cook. I will be linking recipes back to this... and you can add to your recipes too. Thaw bags in microwave or soak in bowl of hot water til soft. Snip corner of bag w/ scissors and squeeze out puree.
Veggie Purees:
Avocado- Cut in half lenthwise, remove seed, Scoop flesh out of peal. Mash well in bowl w/ fork until smooth, then puree in food processor/ blender (abt 2 mins). When storing, squeeze out air out of bag before sealing.
Beets- Leave them whole (trimming any stems to 1 inch). Wrap in aluminum foil and roast at 400 for about 1 hr (they're done when you can piece tip w/ sharp knife). After peeling, place in blender abt 2 mins
Broccoli- Cut into florets. Steam for 6-7 minutes. Florets should be tender but still bright green (if they turn olive green, they're overcooked). Blend for 2 mins, adding a few teaspoons of water if needed for smooth texture.
Butternut Squash- Put off stem, cut squash in half lengthwise and scrap out seeds. Roast halves on cookie sheet, flesh side down at 400 for 45 to 50 mins. Scoop out flesh and puree in blender for abt 2 mins.
Carrots- Peel, trim ends, and cut into 3 in chunks. Steam for 10-12 mins. Blend 2 mins with a few teaspoons if needed.
Cauliflower- Cut off florets and discard hard core. Steam 8-10 mins. Blend 2 mins with a few teaspoons of water if needed.
Peas- Steam frozen peas for about 2 mins; if thawed reduce steaming time to 30-60 secs. Blend 2 mins, add water if needed.
Red Bell Peppers- Cut in half through steam end. Remove stem, seeds, and white membrane. Steam 10-12 mins. Blend 2 mins.
Spinach- No prep needed for baby spinach. For mature spinach, fold leaves in half and take off stem. Steam for 30-40 mins or cook in skillet w/ 1 T of water for 90 secs or til wilted. Blend 2 mins.
Sweet potatoes- Don't peel. Cut in quarters, if steaming. Leave whole, if roasting. Steam 40-45 mins or Roast at 400 for 50-60 mins. Scoop out flesh and puree in blender.
Zucchini & Summer Squash- Trim off ends and cut into 1 in pieces. Steam 6-8 mins. Blend for 2 mins.
Fruit Purees
Apples- Make be peeled or not. Quarter and core. Blend 2 mins.
Bananas- Use ripe bananas for smoothest, sweetest puree. Mash w/ fork on cutting board. Puree in blender 2 mins.
Blueberries, Raspberries, Strawberries- Thaw, if frozen. But off stems for strawberries. Blend 2 mins.
Cantaloupe- Cut melon in half, scoop out seeds. Cut melon into wedges & pare off rind. Blend 2 mins.
Cherries- If fresh, stem and pit the cherries. If frozen, thaw them. Blend 2 mins.
Pineapple- Cut off stem. Pare off rind. Quarter lengthwise, cut out core, and cut into chunks. Blend 2 mins.
Chicken & Beef
1. Sprinkle cut of chicken, beef w/ salt and pepper.
2. Coat large non-stick skillet w/ cooking spray and heat over medium heat. When skillet is hot, add 1 T olive oil, and then the meat. For chicken cutlets, cook 4-5 mins per; for chicken breast/ steak cook 5 mins per side, reduce heat to low, cover, and cook 9-10 mins longer.
3. Let cool slightly before cutting into pieces.
4. Transfer food to blender and finely ground. Add water slowly to make creamy.
1) Prepare veggies/ fruits. How you prepare it depends on the fruit/ veggie. (references list below)
2) Cook the veggies. Steam, roast, or microwave veggies.
3) Puree in food processor or blender. I plan on using my Ninja. Puree it until smooth and creamy. Mash bananas and avocados w/ fork before pureeing. You may need to add a teaspoon of water for carrots, cauliflower, or broccoli to make it smooth enough. Let warm purees cool.
4) Portion & package the purees. Measure purees into 1/2 c portions. and package in small zipper lock bag (you can then put those in a larger freezer bag for longer storage). Label each bag w/ type and amount of puree (i.e. 1/2 c cauliflower 11/9/11) Refrigerate purees that will be used within the next couple days and freeze the rest.
5) Cook. I will be linking recipes back to this... and you can add to your recipes too. Thaw bags in microwave or soak in bowl of hot water til soft. Snip corner of bag w/ scissors and squeeze out puree.
Veggie Purees:
Avocado- Cut in half lenthwise, remove seed, Scoop flesh out of peal. Mash well in bowl w/ fork until smooth, then puree in food processor/ blender (abt 2 mins). When storing, squeeze out air out of bag before sealing.
Beets- Leave them whole (trimming any stems to 1 inch). Wrap in aluminum foil and roast at 400 for about 1 hr (they're done when you can piece tip w/ sharp knife). After peeling, place in blender abt 2 mins
Broccoli- Cut into florets. Steam for 6-7 minutes. Florets should be tender but still bright green (if they turn olive green, they're overcooked). Blend for 2 mins, adding a few teaspoons of water if needed for smooth texture.
Butternut Squash- Put off stem, cut squash in half lengthwise and scrap out seeds. Roast halves on cookie sheet, flesh side down at 400 for 45 to 50 mins. Scoop out flesh and puree in blender for abt 2 mins.
Carrots- Peel, trim ends, and cut into 3 in chunks. Steam for 10-12 mins. Blend 2 mins with a few teaspoons if needed.
Cauliflower- Cut off florets and discard hard core. Steam 8-10 mins. Blend 2 mins with a few teaspoons of water if needed.
Peas- Steam frozen peas for about 2 mins; if thawed reduce steaming time to 30-60 secs. Blend 2 mins, add water if needed.
Red Bell Peppers- Cut in half through steam end. Remove stem, seeds, and white membrane. Steam 10-12 mins. Blend 2 mins.
Spinach- No prep needed for baby spinach. For mature spinach, fold leaves in half and take off stem. Steam for 30-40 mins or cook in skillet w/ 1 T of water for 90 secs or til wilted. Blend 2 mins.
Sweet potatoes- Don't peel. Cut in quarters, if steaming. Leave whole, if roasting. Steam 40-45 mins or Roast at 400 for 50-60 mins. Scoop out flesh and puree in blender.
Zucchini & Summer Squash- Trim off ends and cut into 1 in pieces. Steam 6-8 mins. Blend for 2 mins.
Fruit Purees
Apples- Make be peeled or not. Quarter and core. Blend 2 mins.
Bananas- Use ripe bananas for smoothest, sweetest puree. Mash w/ fork on cutting board. Puree in blender 2 mins.
Blueberries, Raspberries, Strawberries- Thaw, if frozen. But off stems for strawberries. Blend 2 mins.
Cantaloupe- Cut melon in half, scoop out seeds. Cut melon into wedges & pare off rind. Blend 2 mins.
Cherries- If fresh, stem and pit the cherries. If frozen, thaw them. Blend 2 mins.
Pineapple- Cut off stem. Pare off rind. Quarter lengthwise, cut out core, and cut into chunks. Blend 2 mins.
Chicken & Beef
1. Sprinkle cut of chicken, beef w/ salt and pepper.
2. Coat large non-stick skillet w/ cooking spray and heat over medium heat. When skillet is hot, add 1 T olive oil, and then the meat. For chicken cutlets, cook 4-5 mins per; for chicken breast/ steak cook 5 mins per side, reduce heat to low, cover, and cook 9-10 mins longer.
3. Let cool slightly before cutting into pieces.
4. Transfer food to blender and finely ground. Add water slowly to make creamy.
Wednesday, November 2, 2011
Banana Split "cake"
from Kraft
serves 24
Ingredients:
9 graham crackers, finely crushed (abt 1 1/2 c)
1 c sugar, divided
3/4 c butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz each) vanilla instant pudding
2 c cold milk
2 c cool whip, thawed, divided
1 c pecans
Directions:
Mix crumbs, 1/4 c sugar, and butter; press onto bottom of 13x9 inch pan. Freeze 10 mins.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top w/ pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk w/ whisk 2 mins. Stir in 1 c cool whip. spread over banana layer in pan. Top w/ remaining cool whip. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top w/ nuts.
Nutritional jazz: 270 cal; 15 g fat; 250 mg sodium; 33 g carbs; 3 g protein
serves 24
Ingredients:
9 graham crackers, finely crushed (abt 1 1/2 c)
1 c sugar, divided
3/4 c butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz each) vanilla instant pudding
2 c cold milk
2 c cool whip, thawed, divided
1 c pecans
Directions:
Mix crumbs, 1/4 c sugar, and butter; press onto bottom of 13x9 inch pan. Freeze 10 mins.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top w/ pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk w/ whisk 2 mins. Stir in 1 c cool whip. spread over banana layer in pan. Top w/ remaining cool whip. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top w/ nuts.
Nutritional jazz: 270 cal; 15 g fat; 250 mg sodium; 33 g carbs; 3 g protein
Berry cheesecake parfaits
I love this one- it's really easy and yummy!
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries
Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.
Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries
Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.
Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein
Easy Carrot cake
from Kraft
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
Oat-topped sweet potato crisp
from Kraft
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
Sunday, October 23, 2011
Marinated Pork Tenderloin
(we used this on boneless pork ribs, it was AWESOME).
From All Recipes
serves 4
Ingredients:
1/4 c soy sauce
1/4 c packed brown sugar
2 T cooking sherry
1 1/2 t dried minced onion
1 t ground cinnamon
2 T olive oil
1 pinch garlic powder
2 (3/4 lb) pork tenderloins
Directions:
1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
OR you can make them in the oven. Bake at 350F for 30 mins (basting with juices half way through), turn up to 400F for 20 min. And then it'll be done. (That's what we did, and they were nice and tender.)
Nutritional Jazz: 278 cal; 10.7 g fat; 73 mg cholesterol.
From All Recipes
serves 4
Ingredients:
1/4 c soy sauce
1/4 c packed brown sugar
2 T cooking sherry
1 1/2 t dried minced onion
1 t ground cinnamon
2 T olive oil
1 pinch garlic powder
2 (3/4 lb) pork tenderloins
Directions:
1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
OR you can make them in the oven. Bake at 350F for 30 mins (basting with juices half way through), turn up to 400F for 20 min. And then it'll be done. (That's what we did, and they were nice and tender.)
Nutritional Jazz: 278 cal; 10.7 g fat; 73 mg cholesterol.
Tuesday, October 18, 2011
Pumpkin Custard Oatmeal
From Skinny Crockpot
serves 8
Ingredients:
2 c Old-fashioned Oats
1 t pumpkin pie spice
1/2 t cinnamon
1 t baking powder
1/2 c Greek yogurt, plain, fat free
2 egg whites
1 c pumpkin puree (not pie filling)
1/3 c raw honey
1 1/2 c ( 1%) milk
Directions:
1. Add the first 4 ingredients to the crock pot and stir to combine.
2. In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.
3. Cover and cook on low 1 1/2 to 2 hours or until desired consistency. Garnish with toasted walnuts pieces.
Nutritional jazz:
155 cal; 2 g fat; 83 mg Sodium;30 g carbs; fiber 3 g sugar 15 g; protein 6g
serves 8
Ingredients:
2 c Old-fashioned Oats
1 t pumpkin pie spice
1/2 t cinnamon
1 t baking powder
1/2 c Greek yogurt, plain, fat free
2 egg whites
1 c pumpkin puree (not pie filling)
1/3 c raw honey
1 1/2 c ( 1%) milk
Directions:
1. Add the first 4 ingredients to the crock pot and stir to combine.
2. In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.
3. Cover and cook on low 1 1/2 to 2 hours or until desired consistency. Garnish with toasted walnuts pieces.
Nutritional jazz:
155 cal; 2 g fat; 83 mg Sodium;30 g carbs; fiber 3 g sugar 15 g; protein 6g
Apple cupcakes with cinnamon marshmallow frosting
From eating well
serves 12
Ingredients:
CUPCAKES
1 1/2 c shredded peeled apples
1/2 c diced dried apples
3 T packed light brown sugar, plus 3/4 cup, divided
1 t ground cinnamon, divided
1/3 c canola oil
2 large eggs
1 t vanilla extract
3/4 c whole-wheat pastry flour
3/4 c cake flour
3/4 t baking soda
1/4 t salt
1/2 c nonfat buttermilk
FROSTING
1 c light brown sugar
1/4 c water
2 egg whites
1/4 tn cream of tartar
Pinch of salt
1 t vanilla extract
1/2 t ground cinnamon, plus more for garnish
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with cupcake liners or coat with cooking spray.
2. Combine shredded and dried apples in a bowl with 3 T brown sugar and 1/4 t cinnamon. Set aside. Beat oil and the remaining 3/4 c brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 t cinnamon in a medium bowl.
4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Tips and notes:
Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Nutritional jazz:
267 calories; 7 g fat; 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.
serves 12
Ingredients:
CUPCAKES
1 1/2 c shredded peeled apples
1/2 c diced dried apples
3 T packed light brown sugar, plus 3/4 cup, divided
1 t ground cinnamon, divided
1/3 c canola oil
2 large eggs
1 t vanilla extract
3/4 c whole-wheat pastry flour
3/4 c cake flour
3/4 t baking soda
1/4 t salt
1/2 c nonfat buttermilk
FROSTING
1 c light brown sugar
1/4 c water
2 egg whites
1/4 tn cream of tartar
Pinch of salt
1 t vanilla extract
1/2 t ground cinnamon, plus more for garnish
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with cupcake liners or coat with cooking spray.
2. Combine shredded and dried apples in a bowl with 3 T brown sugar and 1/4 t cinnamon. Set aside. Beat oil and the remaining 3/4 c brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 t cinnamon in a medium bowl.
4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Tips and notes:
Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Nutritional jazz:
267 calories; 7 g fat; 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.
Blueberry cupcakes
more yummy healthy cupcakes from Eating well
serves 12
Ingredients:
CUPCAKES
1 large Yukon Gold potato, peeled and cut into small chunks
3/4 c whole-wheat pastry flour (see Note)
3/4 c cake flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
3/4 c granulated sugar
1/4 c canola oil
1 large egg
1/2 t coconut extract or vanilla extract
1/2 c nonfat buttermilk (see Tip)
1 c blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
FROSTING
3/4 c granulated sugar
3 T water
4 t dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 t cream of tartar
Pinch of salt
2-3 T blueberry preserves or jam
1/4 t coconut extract or vanilla extract
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with paper liners.
2. Place potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 c and let cool slightly. (You may have some potato left over.)
3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 t salt in a medium bowl.
4. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 t extract and the 3/4 c mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).
5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
6. To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.
Tips and notes:
Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Ingredient Notes: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
Tips: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk. To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.
Nutritional jazz:
206 calories; 1 g fat; 18 mg cholesterol; 47 g carbohydrates; 27 g added sugars; 3 g protein; 1 g fiber; 439 mg sodium; 156 mg potassium.
serves 12
Ingredients:
CUPCAKES
1 large Yukon Gold potato, peeled and cut into small chunks
3/4 c whole-wheat pastry flour (see Note)
3/4 c cake flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
3/4 c granulated sugar
1/4 c canola oil
1 large egg
1/2 t coconut extract or vanilla extract
1/2 c nonfat buttermilk (see Tip)
1 c blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
FROSTING
3/4 c granulated sugar
3 T water
4 t dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 t cream of tartar
Pinch of salt
2-3 T blueberry preserves or jam
1/4 t coconut extract or vanilla extract
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with paper liners.
2. Place potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 c and let cool slightly. (You may have some potato left over.)
3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 t salt in a medium bowl.
4. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 t extract and the 3/4 c mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).
5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
6. To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.
Tips and notes:
Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Ingredient Notes: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
Tips: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk. To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.
Nutritional jazz:
206 calories; 1 g fat; 18 mg cholesterol; 47 g carbohydrates; 27 g added sugars; 3 g protein; 1 g fiber; 439 mg sodium; 156 mg potassium.
Raspberry-Swirl cupcakes
What?! Healthy cupcakes? Yup and tasty to boot.
from Eating well
serves 12
Ingredients:
CUPCAKES
2 c raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
1 T plus 3/4 c granulated sugar, divided
3/4 c whole-wheat pastry flour (see Note)
3/4 c cake flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 c canola oil
2 large eggs
1 t vanilla extract
1 t freshly grated lemon zest
1/2 c nonfat buttermilk (see Tip)
FROSTING
8 oz reduced-fat cream cheese, at room temperature
1 c packed confectioners’ sugar
1/2 t freshly grated lemon zest
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with paper liners; coat the liners with cooking spray.
2. Puree 2 cups raspberries and 1 tablespoon granulated sugar in a blender or food processor until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 teaspoons of the puree for the frosting.
3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
4. Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
5. Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
6. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
7. To prepare frosting: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes and decorate with a raspberry on top, if desired.
Tips & notes:
Make Ahead Tip: Cover and refrigerate the frosting (Step 7) for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day.
Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
Nutritional jazz:
272 calories; 10 g fat; 49 mg cholesterol; 41 g carbohydrates; 24 g sugars; 5 g protein; 2 g fiber; 486 mg sodium; 85 mg potassium.
from Eating well
serves 12
Ingredients:
CUPCAKES
2 c raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
1 T plus 3/4 c granulated sugar, divided
3/4 c whole-wheat pastry flour (see Note)
3/4 c cake flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 c canola oil
2 large eggs
1 t vanilla extract
1 t freshly grated lemon zest
1/2 c nonfat buttermilk (see Tip)
FROSTING
8 oz reduced-fat cream cheese, at room temperature
1 c packed confectioners’ sugar
1/2 t freshly grated lemon zest
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with paper liners; coat the liners with cooking spray.
2. Puree 2 cups raspberries and 1 tablespoon granulated sugar in a blender or food processor until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 teaspoons of the puree for the frosting.
3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
4. Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
5. Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
6. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
7. To prepare frosting: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes and decorate with a raspberry on top, if desired.
Tips & notes:
Make Ahead Tip: Cover and refrigerate the frosting (Step 7) for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day.
Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
Nutritional jazz:
272 calories; 10 g fat; 49 mg cholesterol; 41 g carbohydrates; 24 g sugars; 5 g protein; 2 g fiber; 486 mg sodium; 85 mg potassium.
Friday, October 7, 2011
Garden Veggie Egg Bake
serves 6
Ingredients:
1 T olive oil
1 zucchini and yellow squash, cut lengthwise in half, slice crosswise
1 red pepper, chopped
1 onion, sliced
1 c sliced fresh mushroom
1/2 c shredded carrot
1/2 t garlic powder
1/2 t pepper
30 saltines, coarsely broken
6 eggs
1 c milk
1/3 c Parmesan cheese
Directions:
Heat oil in large skillet on medium-high heat. Add veggies; cook & stir 5 mins. Stir in seasonings. Remove from heat.
Layer crackers and veggie mixture in 2 qt casserole sprayed w/ cooking spray. Whisk eggs and milk til blended. Stir in 1/4 c cheese; pour over veggie mixture. Refrigerate several hours.
Heat oven to 325F. Bake casserole, uncovered, 45-50 mins or til knife inserted in center comes out clean. Top w/ remaining cheese.
Nutritional Jazz:
230 cal; 12 f fat; 4 g sat. fat; 220 mg cholesterol; 400 mg sodium; 19 g carb; 2 g fiber; 6 g sugar; 13 g protein.
Ingredients:
1 T olive oil
1 zucchini and yellow squash, cut lengthwise in half, slice crosswise
1 red pepper, chopped
1 onion, sliced
1 c sliced fresh mushroom
1/2 c shredded carrot
1/2 t garlic powder
1/2 t pepper
30 saltines, coarsely broken
6 eggs
1 c milk
1/3 c Parmesan cheese
Directions:
Heat oil in large skillet on medium-high heat. Add veggies; cook & stir 5 mins. Stir in seasonings. Remove from heat.
Layer crackers and veggie mixture in 2 qt casserole sprayed w/ cooking spray. Whisk eggs and milk til blended. Stir in 1/4 c cheese; pour over veggie mixture. Refrigerate several hours.
Heat oven to 325F. Bake casserole, uncovered, 45-50 mins or til knife inserted in center comes out clean. Top w/ remaining cheese.
Nutritional Jazz:
230 cal; 12 f fat; 4 g sat. fat; 220 mg cholesterol; 400 mg sodium; 19 g carb; 2 g fiber; 6 g sugar; 13 g protein.
Spinach Smoothie
From my friend Cass.
Don't knock it til you try it.
Take about 4 big handfuls of spinach, blend them down w/a little cup of diced peaches in juice (Also refill the empty peaches cup w/water and throw that in)
Then when the spinach is totally pureed, Add about 1/2 a banana, and a handful of frozen mango, couple of ice cubes, and let 'er rip!
It's all a really beautiful, vibrant green color, and amazingly, it tastes NOTHING like spinach. All you can taste is yummy peachy/nana/mango goodness. Adding berries is yummy too, but be ready for the color of your smoothie to take a definite nosedive---it looks pretty gross. But it still tastes so yummy.
Nutritional Jazz: (without the berries)164 cal; .7 g fat; 529 g Potassium; 42 g carb; 73% vitamin A; 25% vitamin b6; 81% vitamin c; 8% vitamin E; 4% calcium; 10% copper; 20% folate; 8% iron; 12% magnesium; 19% manganese.
Don't knock it til you try it.
Take about 4 big handfuls of spinach, blend them down w/a little cup of diced peaches in juice (Also refill the empty peaches cup w/water and throw that in)
Then when the spinach is totally pureed, Add about 1/2 a banana, and a handful of frozen mango, couple of ice cubes, and let 'er rip!
It's all a really beautiful, vibrant green color, and amazingly, it tastes NOTHING like spinach. All you can taste is yummy peachy/nana/mango goodness. Adding berries is yummy too, but be ready for the color of your smoothie to take a definite nosedive---it looks pretty gross. But it still tastes so yummy.
Nutritional Jazz: (without the berries)164 cal; .7 g fat; 529 g Potassium; 42 g carb; 73% vitamin A; 25% vitamin b6; 81% vitamin c; 8% vitamin E; 4% calcium; 10% copper; 20% folate; 8% iron; 12% magnesium; 19% manganese.
Thursday, October 6, 2011
Maple Brined Turkey
I'm totally on a Thanksgiving kick, in case you couldn't tell. I copied this one off of my SIL, Kera. I've tried it out and it was AWESOME. Very tender and yummy!
serves 12
Ingredients:
1-1/2 gallons water (24 cups)
1-1/2 c pure maple syrup or maple-lavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-10 lb turkey (not self-basting)
Cooking oil
Directions:
1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours. (We didn't have enough space in our fridge, so we just threw ours in our cooler.)
3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving.
serves 12
Ingredients:
1-1/2 gallons water (24 cups)
1-1/2 c pure maple syrup or maple-lavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-10 lb turkey (not self-basting)
Cooking oil
Directions:
1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours. (We didn't have enough space in our fridge, so we just threw ours in our cooler.)
3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving.
Homemade Cranberry Sauce
The only acceptable kind of cranberry sauce. Seriously.
serves 14 (serving size about 2T)
Ingredients:
1/2 c packed dark brown sugar
1/2 c orange juice
1/4 c water
1 1/2 T honey
1/8 t ground allspice
1 (12-z) package fresh cranberries
1 (3 inch) cinnamon stick
Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Note: Make up to two days ahead and refrigerate.
Nutritional jazz: 52 cal; 66 mg Potassium; 16 g carbs; 10% vitamin c; 6% magnanese
serves 14 (serving size about 2T)
Ingredients:
1/2 c packed dark brown sugar
1/2 c orange juice
1/4 c water
1 1/2 T honey
1/8 t ground allspice
1 (12-z) package fresh cranberries
1 (3 inch) cinnamon stick
Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Note: Make up to two days ahead and refrigerate.
Nutritional jazz: 52 cal; 66 mg Potassium; 16 g carbs; 10% vitamin c; 6% magnanese
Traditional Sweet Potato Casserole
From Cooking Light
serves 16
Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows
Directions:
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin
serves 16
Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows
Directions:
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin
Thursday, September 15, 2011
Almond Flour Waffles
I made these over the summer- the kids and I liked them. I just topped them with fresh fruit
Ingredients:
¾ c almond flour
1/8 t salt
¼ t baking soda
2 large eggs
1 ½ T water
1-2 T agave nectar (or honey)
butter or non-stick cooking spray
Directions:
1. Heat the waffle iron. When hot, grease with butter or non-stick cooking spray.
2. Mix the almond flour, salt, and baking soda in a medium-sized bowl.
3. Add the eggs, honey, and water into the flour mixture. Combine thoroughly.
4. Spoon the batter onto hot waffle iron. Cook as usual.
These freeze & reheat well for ease :-D
Ingredients:
¾ c almond flour
1/8 t salt
¼ t baking soda
2 large eggs
1 ½ T water
1-2 T agave nectar (or honey)
butter or non-stick cooking spray
Directions:
1. Heat the waffle iron. When hot, grease with butter or non-stick cooking spray.
2. Mix the almond flour, salt, and baking soda in a medium-sized bowl.
3. Add the eggs, honey, and water into the flour mixture. Combine thoroughly.
4. Spoon the batter onto hot waffle iron. Cook as usual.
These freeze & reheat well for ease :-D
GF Tortillas
from G-Free Foodie
(note that a smaller size is easier to work with)
Tortilla Ingredients:
2 c Gluten Free All-Purpose Flour Mix*
1 1/2 t xanthan gum
2 t sugar
1 t salt
1 c warm water
*All-Purpose Flour Mix:
1 1/2 c brown rice flour
1 c soy flour (can substitute garbanzo, fava, sorghum)
3/4 c potato starch (can substitute corn, arrowroot)
3/4 c tapioca starch (can substitute corn, arrowroot)
1/2 c masa harina (can substitute almond meal)
Directions
Add dry ingredients to a large bowl, mix well. Add warm water and mix completely, using your hands (this will be sticky!). Separate dough into 8 pieces, and roll each piece into a ball. Store dough balls in a bowl under a damp towel while working with each individual ball.
Cut parchment paper to the same size as the bottom of your tortilla press, and lightly oil paper. Cut a matching piece for the top, and rub the two pieces together to transfer oil.
Place a ball of dough onto the bottom piece of parchment, top with the second piece, and press (or roll out). Immediately cook tortilla on a lightly oiled cast-iron griddle over medium heat. Turn the tortilla before you think you should (it does not take long), and be careful not to overcook, or they will turn out more like chips or crackers than lovely, soft tortillas!
If you are hand-rolling your tortillas, cut two pieces of parchment paper and oil as above. Place a ball of dough onto the bottom piece of paper, cover with the second piece, and, starting in the center of the dough, roll away from you with a rolling pin, turning the paper and dough 1/4 turn after each roll. Rolling the dough in this way should yield a mostly round tortilla of equal thickness throughout. Cook as above.
(note that a smaller size is easier to work with)
Tortilla Ingredients:
2 c Gluten Free All-Purpose Flour Mix*
1 1/2 t xanthan gum
2 t sugar
1 t salt
1 c warm water
*All-Purpose Flour Mix:
1 1/2 c brown rice flour
1 c soy flour (can substitute garbanzo, fava, sorghum)
3/4 c potato starch (can substitute corn, arrowroot)
3/4 c tapioca starch (can substitute corn, arrowroot)
1/2 c masa harina (can substitute almond meal)
Directions
Add dry ingredients to a large bowl, mix well. Add warm water and mix completely, using your hands (this will be sticky!). Separate dough into 8 pieces, and roll each piece into a ball. Store dough balls in a bowl under a damp towel while working with each individual ball.
Cut parchment paper to the same size as the bottom of your tortilla press, and lightly oil paper. Cut a matching piece for the top, and rub the two pieces together to transfer oil.
Place a ball of dough onto the bottom piece of parchment, top with the second piece, and press (or roll out). Immediately cook tortilla on a lightly oiled cast-iron griddle over medium heat. Turn the tortilla before you think you should (it does not take long), and be careful not to overcook, or they will turn out more like chips or crackers than lovely, soft tortillas!
If you are hand-rolling your tortillas, cut two pieces of parchment paper and oil as above. Place a ball of dough onto the bottom piece of paper, cover with the second piece, and, starting in the center of the dough, roll away from you with a rolling pin, turning the paper and dough 1/4 turn after each roll. Rolling the dough in this way should yield a mostly round tortilla of equal thickness throughout. Cook as above.
Friday, September 9, 2011
Rosemary-Garlic Beef
from Pillsbury
serves 12
Ingredients:
Tips:
Ketchup can be used instead of the chili sauce if desired.
Serve on sandwiches and/or mashed potatoes. Yum yum!
Nutritional Jazz: 314 cal; 18.5 g fat; 6.7 g sat fat; 108 mg cholesterol; 633.7 mg sodium; 38.3 mg potassium; 3.3 g carbs; 34 g protein;
serves 12
Ingredients:
1 T olive or veggie oil
1 tWorcestershire sauce
5-6 lb beef boneless sirloin tip roast
2 cloves garlic, finely chopped
2 T chopped fresh rosemary leaves
1/2 t salt
1/2 t coarsely ground pepper
1 medium onion, sliced
1 cup beef broth (from 32 oz container)
3 T chili sauce
Directions:
Directions:
1 In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5-6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
2 Cover and cook on Low heat setting 8 to 9 hours.
3 Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.
2 Cover and cook on Low heat setting 8 to 9 hours.
3 Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.
Tips:
Ketchup can be used instead of the chili sauce if desired.
Serve on sandwiches and/or mashed potatoes. Yum yum!
Nutritional Jazz: 314 cal; 18.5 g fat; 6.7 g sat fat; 108 mg cholesterol; 633.7 mg sodium; 38.3 mg potassium; 3.3 g carbs; 34 g protein;
Thursday, September 8, 2011
Goat cheese truffles
Another recipe from Megan W
Ingredients:
4 oz goat cheese
4 oz cream cheese
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 ish Tbsp chopped shallots or onion
1/2 cup toasted chopped pecans
Directions:
Mix everything but the pecans together. Roll into small truffle sized balls and then roll in the pecans. Serve them with crackers and fruit.
Ingredients:
4 oz goat cheese
4 oz cream cheese
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 ish Tbsp chopped shallots or onion
1/2 cup toasted chopped pecans
Directions:
Mix everything but the pecans together. Roll into small truffle sized balls and then roll in the pecans. Serve them with crackers and fruit.
Baked Brie
From my friend Megan W. Thanks!
Ingredients:
8 oz wheel of brie
can of pillsbury crescent dough
any kind of good fruit preserve
Directions:
Split the dough into two equal squares. Put the brie in the middle of one and fold up, then put the other on top diagonally and fold down making sure you completely seal the cheese. Bake at 350 for about 20 minutes or until it's golden brown. Serve it warm w/ the preserves and crackers/fruit.
Ingredients:
8 oz wheel of brie
can of pillsbury crescent dough
any kind of good fruit preserve
Directions:
Split the dough into two equal squares. Put the brie in the middle of one and fold up, then put the other on top diagonally and fold down making sure you completely seal the cheese. Bake at 350 for about 20 minutes or until it's golden brown. Serve it warm w/ the preserves and crackers/fruit.
Saturday, September 3, 2011
Goulash (Freezer Meal)
from MamaAndBabyLove
3 c chopped onions
2.5 c coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 c of carrots
3 cloves garlic, minced
3 lbs beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 t Hungarian paprika or regular paprika
1/4 t ground black pepper
4 c hot cooked noodles
1/2 dairy sour cream
Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag(s) into slow cooker. Cook on high for 4 hours, or low for 8 hours.
3 c chopped onions
2.5 c coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 c of carrots
3 cloves garlic, minced
3 lbs beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 t Hungarian paprika or regular paprika
1/4 t ground black pepper
4 c hot cooked noodles
1/2 dairy sour cream
Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag(s) into slow cooker. Cook on high for 4 hours, or low for 8 hours.
Thursday, September 1, 2011
Shredded Chicken Nachos
from Pillsbury.com
Ingredients:
8 boneless skinless chicken thighs
1 oz. pkg. taco seasoning mix
15 oz. can pinto beans, drained
14.5 oz. can diced tomatoes
4.5 oz. can chopped green chiles
2 tablespoons lime juice
Tortilla chips
Topping suggestions:
Shredded mexican cheese mix
Sour cream
Salsa
Sliced green onions
Sliced olives (not our taste but others may like it)
Chopped fresh cilantro
1 lime, cut into 12 wedges
Directions:
1. Place (rinsed) chicken thighs in slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Shred chicken in slow cooker; mix ingredients together well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. (I put nachos in the bottom of bowls, spooned the mixture on top, then topped with our toppings - perfect!)
Ingredients:
8 boneless skinless chicken thighs
1 oz. pkg. taco seasoning mix
15 oz. can pinto beans, drained
14.5 oz. can diced tomatoes
4.5 oz. can chopped green chiles
2 tablespoons lime juice
Tortilla chips
Topping suggestions:
Shredded mexican cheese mix
Sour cream
Salsa
Sliced green onions
Sliced olives (not our taste but others may like it)
Chopped fresh cilantro
1 lime, cut into 12 wedges
Directions:
1. Place (rinsed) chicken thighs in slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Shred chicken in slow cooker; mix ingredients together well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. (I put nachos in the bottom of bowls, spooned the mixture on top, then topped with our toppings - perfect!)
Monday, August 22, 2011
Light Frappuccino
like Starbucks. mm mm mm!
from laaloosh.com
Ingredients
Instructions
from laaloosh.com
Ingredients
2 T instant coffee granules (regular or decaf)
2 T fat free vanilla flavored coffee creamer, powdered
1/2 c fat free milk
8-10 ice cubes
Instructions
Blend all ingredients together in a blender and process until smooth. If desired, sweeten with Splenda.
Sunday, August 21, 2011
Mashed potatoes with a flair
serves 6
Ingredients:
2 1/2 lbs (about 3 very large) potatoes
1/4 c milk
6 T butter
1/2 t salt
1/2 c salsa
1/2 c corn
1 c shredded cheddar
thinly sliced green onions, for garnish (optional)
Directions:
1. Place potatoes in large pot and cover w/ water. Bring to boil, then reduce to low and cook til tender, abt 20 mins.
2. Meanwhile, place milk, butter, and salt in a saucepan. Bring just to simmer over low heat- don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to pot. Shake pot over low heat for abt 30 secs to dry them out.
4. Remove potatoes from heat and add hot milk mixture. Mash potatoes til they're fluffy. Fold in cheese. Sprinkle w/ green onions (if desired).
Nutritional jazz: 340 cal; 18 f fat; 11 g sat fat; 51 mg cholesterol; 455 mg sodium; 915 mg Potassium; 36.5 g carbs; 9.6 g protein; 16.8% vitamin A; 3.7% vitamin b-12; 26% vitamin b-6; 31% vitamin C; 18% calcium; 13% copper; 14% folate; 12% iron; 13.6% magnesium; 19% manganese; 12% niacin; 23% phosphorus; 11% riboflavin; 7.8% thiamin; 8.6% zinc
Ingredients:
2 1/2 lbs (about 3 very large) potatoes
1/4 c milk
6 T butter
1/2 t salt
1/2 c salsa
1/2 c corn
1 c shredded cheddar
thinly sliced green onions, for garnish (optional)
Directions:
1. Place potatoes in large pot and cover w/ water. Bring to boil, then reduce to low and cook til tender, abt 20 mins.
2. Meanwhile, place milk, butter, and salt in a saucepan. Bring just to simmer over low heat- don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to pot. Shake pot over low heat for abt 30 secs to dry them out.
4. Remove potatoes from heat and add hot milk mixture. Mash potatoes til they're fluffy. Fold in cheese. Sprinkle w/ green onions (if desired).
Nutritional jazz: 340 cal; 18 f fat; 11 g sat fat; 51 mg cholesterol; 455 mg sodium; 915 mg Potassium; 36.5 g carbs; 9.6 g protein; 16.8% vitamin A; 3.7% vitamin b-12; 26% vitamin b-6; 31% vitamin C; 18% calcium; 13% copper; 14% folate; 12% iron; 13.6% magnesium; 19% manganese; 12% niacin; 23% phosphorus; 11% riboflavin; 7.8% thiamin; 8.6% zinc
Cherry Cream Cheese Nut Bread
makes 2 loaves
Ingredients:
3/4 c butter, softened
1 (8 0z) package cream cheese, softened
1 c sugar
2 eggs
3 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 (8 oz) can crushed pineapple
2 c pitted cherries, chopped
1 t vanilla
1 c pecans, chopped
confectioners' sugar, for garnish (optional)
Directions:
1. Preheat oven to 350F. Grease and flour two 5x9 inch loaf pans
2. In large bowl, cream butter and cream cheese. Add sugar and eggs and mix together.
3. Sift together flour, baking flour, baking soda and salt.
4. Gradually add flour mixture, pineapple and cherries to butter mixture. Add vanilla and mix well. Stir in pecans.
5. Pour into prepared pans. Bake for 50 mins, or til toothpick comes out clean.
6. Cool pans on wire rack for 10 mins. Remove to wire rack to cool completely. Sprinkle w/ confectioners' sugar before slicing, if desired.
Ingredients:
3/4 c butter, softened
1 (8 0z) package cream cheese, softened
1 c sugar
2 eggs
3 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 (8 oz) can crushed pineapple
2 c pitted cherries, chopped
1 t vanilla
1 c pecans, chopped
confectioners' sugar, for garnish (optional)
Directions:
1. Preheat oven to 350F. Grease and flour two 5x9 inch loaf pans
2. In large bowl, cream butter and cream cheese. Add sugar and eggs and mix together.
3. Sift together flour, baking flour, baking soda and salt.
4. Gradually add flour mixture, pineapple and cherries to butter mixture. Add vanilla and mix well. Stir in pecans.
5. Pour into prepared pans. Bake for 50 mins, or til toothpick comes out clean.
6. Cool pans on wire rack for 10 mins. Remove to wire rack to cool completely. Sprinkle w/ confectioners' sugar before slicing, if desired.
Cheesy Burrito scramble
One of my kid's fav easy breakfasts:
Ingredients:
1 whole wheat tortilla (6 inch)
1 cheese slice
1 egg
1 T salsa
Directions:
Place tortilla in small microwavable bowl; top w/ cheese. Add egg; gently beat w/ fork. Microwave on high 1 min or until egg is set. Transfer tortilla to sheet of foil; top egg w/ salsa. Fold over tortilla over egg; wrap w/ foil.
Nutritional Jazz: 283 cal; 17 g fat; 6.3 g sat fat; 234 mg cholesterol; 939.5 mg sodium; 152 mg potassium; 26 g carbs; 15.7 g protein; 13% vitamin A; 10% vitamin b-6; 18% calcium; 13% iron; 26.5% phosphorus; 20% riboflavin; 24% selenium; 8.6% zinc
Ingredients:
1 whole wheat tortilla (6 inch)
1 cheese slice
1 egg
1 T salsa
Directions:
Place tortilla in small microwavable bowl; top w/ cheese. Add egg; gently beat w/ fork. Microwave on high 1 min or until egg is set. Transfer tortilla to sheet of foil; top egg w/ salsa. Fold over tortilla over egg; wrap w/ foil.
Nutritional Jazz: 283 cal; 17 g fat; 6.3 g sat fat; 234 mg cholesterol; 939.5 mg sodium; 152 mg potassium; 26 g carbs; 15.7 g protein; 13% vitamin A; 10% vitamin b-6; 18% calcium; 13% iron; 26.5% phosphorus; 20% riboflavin; 24% selenium; 8.6% zinc
Butternut squash au gratin
from Kraft recipes
serves 8
Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided
Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.
Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.
Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.
Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;
serves 8
Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided
Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.
Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.
Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.
Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;
Saturday, August 20, 2011
Mini-meatloafs
serves 6
Ingredients:
1 lb ground turkey
2 4 oz cans mushrooms, stems and pieces, drained
1 c rolled oats
1 egg
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 T Worcestershire sauce (or more if you like more)
2 T ketchup
1/4 t dried thyme
Directions:
1. Preheat oven to 350F. Spray 12 cup muffin pan w/ cooking spray
2. In large bowl, mix together turkey, mushrooms, oats, egg, onion, salt, pepper, sauce, ketchup, and thyme.
3. Divide the mixture into 12 balls and place into muffin cups.
4. Bake for 30 mins or til internal temp is 160F.
Nutritional Jazz: 180 cal; 6.4 g fat; 53 mg cholesterol; 481 mg sodium; 155 mg potassium; 22 g carbs; 18 g protein; 11% copper; 7.7% folate; 17% iron; 12% magnesium; 67% manganese; 16% phophorus; 14% thiamin; 8.7% zinc.
Ingredients:
1 lb ground turkey
2 4 oz cans mushrooms, stems and pieces, drained
1 c rolled oats
1 egg
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 T Worcestershire sauce (or more if you like more)
2 T ketchup
1/4 t dried thyme
Directions:
1. Preheat oven to 350F. Spray 12 cup muffin pan w/ cooking spray
2. In large bowl, mix together turkey, mushrooms, oats, egg, onion, salt, pepper, sauce, ketchup, and thyme.
3. Divide the mixture into 12 balls and place into muffin cups.
4. Bake for 30 mins or til internal temp is 160F.
Nutritional Jazz: 180 cal; 6.4 g fat; 53 mg cholesterol; 481 mg sodium; 155 mg potassium; 22 g carbs; 18 g protein; 11% copper; 7.7% folate; 17% iron; 12% magnesium; 67% manganese; 16% phophorus; 14% thiamin; 8.7% zinc.
Wednesday, August 17, 2011
Dough!
Dough's MADE to be eaten raw. Yep, you read right, raw. Awesome.
From Willowbird Baking
Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water
Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
From Willowbird Baking
Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water
Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Monday, August 15, 2011
Turtle Brownies
From Pioneer Woman
One of my favs! Serves 12
Ingredients:
14 oz weight package Of caramels, unwrapped
⅔ c evaporated milk, divided
1 package (18.25 Oz. Box) German Chocolate cake mix
¾ c butter, melted
1 c Chopped Pecans (or Walnuts)
1 c Semi-Sweet Chocolate Chips
Directions:
One of my favs! Serves 12
Ingredients:
14 oz weight package Of caramels, unwrapped
⅔ c evaporated milk, divided
1 package (18.25 Oz. Box) German Chocolate cake mix
¾ c butter, melted
1 c Chopped Pecans (or Walnuts)
1 c Semi-Sweet Chocolate Chips
Directions:
Preheat oven to 350 degrees. Grease and flour a 9”x13” baking pan.
Melt caramels and 1/3 cup evaporated milk in the microwave; set aside.
Mix together cake mix, melted butter, remaining 1/3 cup evaporated milk, and nuts.
Press half of the dough mixture into the bottom of the prepared pan.
Bake for 6 to 7 minutes and remove from the oven.
Immediately sprinkle chocolate chips on the baked layer. Drizzle melted caramel over the chocolate chips and drop remaining dough by small spoonfuls over the caramel. It is okay if there is some caramel showing through—that looks yummy!
Return the pan to the oven and bake for an additional 16 to 18 minutes.
Cool. Cut into squares. Enjoy!
Sunday, August 14, 2011
Orange Julius
From the awesome Karen, thanks for sharing!
serves 8-10
1 can frozen orange juice (12 oz)
2 cups ice water
2 cups unsweetened almond silk
1 cup granular splenda
2 tsp vanilla
Blend together in your blender.. We place 4-6 ice cubes in the magic bullet/ blender, cover with juice mix & blend away. We always enjoy one fresh then I put away the extras for snacks throughout the week. Juice mix stores in the fridge for about 1 week. Enjoy!
Nutritional Jazz: 192 cal; .8 g fat; 46 mg sodium; 409 mg potassium; 46 g carbs; 26.6 g sugar (unless you use splenda from above); 120% vitamin b-6; 6% vitamin D; 12.5% vitamin E; 7.5& thiamin
serves 8-10
1 can frozen orange juice (12 oz)
2 cups ice water
2 cups unsweetened almond silk
1 cup granular splenda
2 tsp vanilla
Blend together in your blender.. We place 4-6 ice cubes in the magic bullet/ blender, cover with juice mix & blend away. We always enjoy one fresh then I put away the extras for snacks throughout the week. Juice mix stores in the fridge for about 1 week. Enjoy!
Nutritional Jazz: 192 cal; .8 g fat; 46 mg sodium; 409 mg potassium; 46 g carbs; 26.6 g sugar (unless you use splenda from above); 120% vitamin b-6; 6% vitamin D; 12.5% vitamin E; 7.5& thiamin
Saturday, August 13, 2011
Asparagus Fritatta
serves 4
Ingredients:
5 eggs
1/4 c low fat milk
1/4 c shredded cheddar cheese
1/4 t salt
1/4 t pepper
1/2 c fresh asparagus cut into 1 inch pieces (abt 1/2 lb)
Directions:
1. Preheat oven to 375 F. Lightly coat 9 inch pie plate w/ cooking spray and set aside.
2. In medium bowl, whisk together eggs, milk, cheese, salt & pepper. Stir in asparagus and pour into prepared pie plate. Bake abt 20 min or until set. Remove from oven and let stand abt 5 mins before slicing.
Nutritional Jazz: 125 cal; 11.6 g fat; 276 mg cholesterol; 411 mg sodium; 159.5 mg potassium; 3.4 g carbs; 11 g protein; 12% vitamin A; 10.7% vitamin b-12; 6% vitamin b-6; 8% vitamin D; 7% vitamin E; 13% calcium; 11% folate; 17.6% phosphorus; 22.5% riboflavin; 26.5% selenium; 7% zinc
Ingredients:
5 eggs
1/4 c low fat milk
1/4 c shredded cheddar cheese
1/4 t salt
1/4 t pepper
1/2 c fresh asparagus cut into 1 inch pieces (abt 1/2 lb)
Directions:
1. Preheat oven to 375 F. Lightly coat 9 inch pie plate w/ cooking spray and set aside.
2. In medium bowl, whisk together eggs, milk, cheese, salt & pepper. Stir in asparagus and pour into prepared pie plate. Bake abt 20 min or until set. Remove from oven and let stand abt 5 mins before slicing.
Nutritional Jazz: 125 cal; 11.6 g fat; 276 mg cholesterol; 411 mg sodium; 159.5 mg potassium; 3.4 g carbs; 11 g protein; 12% vitamin A; 10.7% vitamin b-12; 6% vitamin b-6; 8% vitamin D; 7% vitamin E; 13% calcium; 11% folate; 17.6% phosphorus; 22.5% riboflavin; 26.5% selenium; 7% zinc
Blueberry Zucchini Bread
Ingredients:
1 c flour
1 c wheat pastry flour
1/4 c light brown sugar
1/4 c sugar
1 t baking soda
1 t cinnamon
1/2 t coarse sea salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries
Directions:
1. Preheat oven to 350F. Lightly coat bottom of 4 mini 5 inch loaf pans or 1 9 inch pan w/ cooking spray; set aside.
2. In large bowl combine flours, sugars, soda, cinnamon, salt, and powder; set aside. In another bowl mix eggs, oil, and vanilla. Add to flour mixture and stir til combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan(s). Bake abt 40 min for mini pans or 1 hr for 9 in pan or until golden brown and toothpick comes out cleanly. Allow to cool in pan 10 mins before removing. Serve warm or let cool completely before slicing. Each mini loaf makes pieces; large loaf as 12. Freeze extra mini loafs for up to 3 months.
1 c flour
1 c wheat pastry flour
1/4 c light brown sugar
1/4 c sugar
1 t baking soda
1 t cinnamon
1/2 t coarse sea salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries
Directions:
1. Preheat oven to 350F. Lightly coat bottom of 4 mini 5 inch loaf pans or 1 9 inch pan w/ cooking spray; set aside.
2. In large bowl combine flours, sugars, soda, cinnamon, salt, and powder; set aside. In another bowl mix eggs, oil, and vanilla. Add to flour mixture and stir til combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan(s). Bake abt 40 min for mini pans or 1 hr for 9 in pan or until golden brown and toothpick comes out cleanly. Allow to cool in pan 10 mins before removing. Serve warm or let cool completely before slicing. Each mini loaf makes pieces; large loaf as 12. Freeze extra mini loafs for up to 3 months.
Sunday, August 7, 2011
Banana Coconut Pineapple Muffins
I know Sam won't want to eat these, but they sound heavenly to me
From For the love of Cooking
Ingredients:
1 1/2 c of flour
3/4 t baking soda
1/2 t salt
1 1/2 t cinnamon
3/4 stick of butter (6 T)
1 1/2 t vanilla extract
2/3 c of sugar
1 large egg
2 large very ripe bananas
1/2 c crushed pineapple
3/4 c shredded coconut plus more for sprinkling on top of each muffin
Directions:
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
From For the love of Cooking
Ingredients:
1 1/2 c of flour
3/4 t baking soda
1/2 t salt
1 1/2 t cinnamon
3/4 stick of butter (6 T)
1 1/2 t vanilla extract
2/3 c of sugar
1 large egg
2 large very ripe bananas
1/2 c crushed pineapple
3/4 c shredded coconut plus more for sprinkling on top of each muffin
Directions:
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.
Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.
Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don't over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.
Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don't over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.
Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!Banana Strawberry Orange Muffins
From For the Love of cooking
Ingredients:
2 1/4 c flour
2 t baking powder
1/2 t salt
2 large ripe bananas, mashed
2 eggs
2/3 c brown sugar
1/2 c butter, melted
1 T vanilla
1 1/2 T fresh orange juice (or juice from one orange)
1 1/2 c of strawberries, sliced (add a bit of sugar if they are tart)
1 T grated orange zest, divided
3 T sugar
Directions:
Ingredients:
2 1/4 c flour
2 t baking powder
1/2 t salt
2 large ripe bananas, mashed
2 eggs
2/3 c brown sugar
1/2 c butter, melted
1 T vanilla
1 1/2 T fresh orange juice (or juice from one orange)
1 1/2 c of strawberries, sliced (add a bit of sugar if they are tart)
1 T grated orange zest, divided
3 T sugar
Directions:
Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
Combine the flour, baking powder, salt, and 1/2 tablespoon of orange zest together in a small bowl.
Using an electric mixer, beat together the bananas, eggs, brown sugar, melted butter, fresh orange juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of sliced strawberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.
Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.
Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.
Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.
Friday, August 5, 2011
Slow Cooker Mac & Cheese
From $5 dinners
serves 4-6
Ingredients:
serves 4-6
Ingredients:
1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar
Directions:
Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.
Paula Deen's Mint Iced Tea
makes 1 gallon
Ingredients:
1 quart water
4 family size tea bags (recommended: Luzzienne)
2 c sugar
1 bunch mint leaves
1 lemon, slices for garnish
Directions:
n a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.
Ingredients:
1 quart water
4 family size tea bags (recommended: Luzzienne)
2 c sugar
1 bunch mint leaves
1 lemon, slices for garnish
Directions:
n a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.
To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.
Thursday, August 4, 2011
Wild Rice Pilaf
From World's Healthiest Foods
serves 6
Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste
Directions:
Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc
serves 6
Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste
Directions:
- Bring 3-1/2 c of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
- Heat 1 T chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
- Mix all the ingredients except for onions, rice, and 1 T broth together in bowl and season with salt and pepper.
- Preheat oven to 350°F/175°C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.
Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc
Quinoa cereal with fruit
Anyone notice how much I LOVE quinoa? Seriously it's been my BEST discovery over the past year. I LOVE it and how many ways you an use it, and it's good for you. So here's my latest use of quinoa.
serves 2
Ingredients:
Quinoa:
1/2 c quinoa
1 c water
sea salt to taste
Topping:
1/2 c rolled oats
1/2 c blueberries
2 T pumpkin seeds
2 T sliced almonds
Top with 1/2 c almond milk (rice or soy would be fine too) and 1 t honey
(you can also use any of your favorite fruits in season)
Directions:
Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes. Serves 2
serves 2
Ingredients:
Quinoa:
1/2 c quinoa
1 c water
sea salt to taste
Topping:
1/2 c rolled oats
1/2 c blueberries
2 T pumpkin seeds
2 T sliced almonds
Top with 1/2 c almond milk (rice or soy would be fine too) and 1 t honey
(you can also use any of your favorite fruits in season)
Directions:
Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes. Serves 2
Topping
- Divide quinoa between two bowls, adding one-half of the rolled oats on top.
- Top each bowl with half of the blueberries, pumpkin seeds and almonds.
- Serve with milk and honey.
Sunday, July 31, 2011
Slow cooker Maple Brown Sugar Ham
From Mel's Kitchen Cafe
Ingredients:
7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 c pineapple juice
Directions:
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
Ingredients:
7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 c pineapple juice
Directions:
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
Razzy Jazzy Tartlettes
From Taste of Home
serves 36
Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam
Directions:
In a large bowl, beat butter and cream cheese until smooth. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups. Bake tarts at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Enjoy
serves 36
Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam
Directions:
Monday, July 25, 2011
Alfredo Bacon Mushroom Pizza
serves 8
Ingredients:
1 loaf (1 lb) frozen pizza dough, thawed
1/2 lb bacon strips
1 c Alfredo sauce (I prefer the roasted garlic kind)
1 1/2 c (6 oz) shredded part-skim mozzarella cheese
1/4 c grated Parmesan
2 large portobello mushrooms, stems removed
1/4 t pepper
Directions:
Roll dough into 15 in circle; transfer to greased 14 in pizza pan and build up edges slightly. Bake at 425 F for 6-8 min or until browned. Meanwhile in large skillet; cook bacon just until done. Drain on paper towels; cut into 1 inch pieces.
Spread alfredo sauce over crust; sprinkle w/ cheese. But mushrooms into 1/2 inch strips; place over cheese so they resemble spokes of wheel. Sprinkle w/ bacon and pepper. Bake for 10-15 mins or until heated through and cheese is melted.
Ingredients:
1 loaf (1 lb) frozen pizza dough, thawed
1/2 lb bacon strips
1 c Alfredo sauce (I prefer the roasted garlic kind)
1 1/2 c (6 oz) shredded part-skim mozzarella cheese
1/4 c grated Parmesan
2 large portobello mushrooms, stems removed
1/4 t pepper
Directions:
Roll dough into 15 in circle; transfer to greased 14 in pizza pan and build up edges slightly. Bake at 425 F for 6-8 min or until browned. Meanwhile in large skillet; cook bacon just until done. Drain on paper towels; cut into 1 inch pieces.
Spread alfredo sauce over crust; sprinkle w/ cheese. But mushrooms into 1/2 inch strips; place over cheese so they resemble spokes of wheel. Sprinkle w/ bacon and pepper. Bake for 10-15 mins or until heated through and cheese is melted.
Worth it Lasagna
From Taste of Home: Italian Favorites
makes 2 casseroles (12 servings each)
Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced
Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.
In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.
Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.
Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein
makes 2 casseroles (12 servings each)
Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced
Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.
In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.
Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.
Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein
Roasted Vegetable Lasagna
from Taste of Home: Italian Favorites
serves 8
Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.
In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.
Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.
Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein
serves 8
Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.
In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.
Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.
Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein
Super-chunk brownies
makes 2 dozen
Ingredients:
6 squares (1 oz ea) semisweet chocolate
3/4 c unsalted butter
1 c flour
1 t baking powder
1/4 t salt
4 eggs
1 1/2 c sugar
1 t vanilla
1/2 c chopped walnuts
1/2 c dried cherries or cranberries
1/2 c choc chips
Directions:
1. Heat oven to 350F. Coat 12 x 7.5 x 2 inch glass baking dish with nonstick cooking spray.
2. Melt choc squares and butter on top of double boiler over simmering water or microwave for 30 sec intervals until melted, stirring between intervals.
3. Stir together flour, baking powder and salt in large bowl.
4. Beat eggs and sugar in second large bowl until blended, 3-5 mins. Stir in choc mixture and vanilla until blended. Beat in flour mixture.
5. Reserve 2 T nuts. Add remaining nuts, dried cherries and choc chips to batter. Scrape into pan. Sprinkle reserved nuts over top.
6. Bake at 350F for 30-35 mins or until firm on top. Cool completely in pan on a wire rack. Cut into bars.
Ingredients:
6 squares (1 oz ea) semisweet chocolate
3/4 c unsalted butter
1 c flour
1 t baking powder
1/4 t salt
4 eggs
1 1/2 c sugar
1 t vanilla
1/2 c chopped walnuts
1/2 c dried cherries or cranberries
1/2 c choc chips
Directions:
1. Heat oven to 350F. Coat 12 x 7.5 x 2 inch glass baking dish with nonstick cooking spray.
2. Melt choc squares and butter on top of double boiler over simmering water or microwave for 30 sec intervals until melted, stirring between intervals.
3. Stir together flour, baking powder and salt in large bowl.
4. Beat eggs and sugar in second large bowl until blended, 3-5 mins. Stir in choc mixture and vanilla until blended. Beat in flour mixture.
5. Reserve 2 T nuts. Add remaining nuts, dried cherries and choc chips to batter. Scrape into pan. Sprinkle reserved nuts over top.
6. Bake at 350F for 30-35 mins or until firm on top. Cool completely in pan on a wire rack. Cut into bars.
German Chocolate Oreos
From Family Favorite recipes
makes about a dozen
Ingredients:
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 t vanilla
For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 t vanilla
2 t milk
1 container coconut topping (the kind in the plastic container by all the frostings)
Directions:
Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.
For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies.
makes about a dozen
Ingredients:
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 t vanilla
For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 t vanilla
2 t milk
1 container coconut topping (the kind in the plastic container by all the frostings)
Directions:
Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.
For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies.
Frozen Pudding Pops!
You can find molds for these at Target/ Walmart for pretty cheap.
Mint-Chocolate Cookie Pudding Pops
1 small box instant chocolate pudding
1 3/4 C half and half
10 Oreo cookies, crushed (about 1 heaping cup)
1/4 t peppermint extract
1 small box cheesecake instant pudding
1 3/4 C half and half
1 C blueberries
1 t lemon zest (or more if you like your lemon!)
1 small box instant Chocolate Fudge Pudding
1 3/4 C half and half
about 20 cherries ( 1 1/4 C) pitted and halved
1/4 t almond extract
1/3 C mini-chocolate chips
Mint-Chocolate Cookie Pudding Pops
1 small box instant chocolate pudding
1 3/4 C half and half
10 Oreo cookies, crushed (about 1 heaping cup)
1/4 t peppermint extract
Blend pudding mix, extract, and half and half in a blender until smooth. Stir in crushed cookies by hand. Place in molds and freeze.
Blueberry Lemon Cheesecake Pudding Pops1 small box cheesecake instant pudding
1 3/4 C half and half
1 C blueberries
1 t lemon zest (or more if you like your lemon!)
In a blender mix cheesecake pudding mix and half and half until smooth. Add in lemon zest and blueberries and pulse a couple of times to break up the blueberries. Place in molds and freeze.
Cherry Almond Fudge Pudding Pops1 small box instant Chocolate Fudge Pudding
1 3/4 C half and half
about 20 cherries ( 1 1/4 C) pitted and halved
1/4 t almond extract
1/3 C mini-chocolate chips
Blend pudding mix, half and half, and almond extract in blender until smooth. Add in cherries and pulse 2-3 times. Stir in chocolate chips by hand. Place in molds and freeze.
PB Banana Pudding Pops
1 small box instant vanilla pudding
1 3/4 C milk
1 ripe banana*
1/4 C Peanut Butter
Blend all ingredients until smooth. Place in popsicle molds and freeze. *Bananas that aren’t quite ripe yet tend to taste especially bitter when frozen, so make sure you use a sweet, ripe, banana.
Strawberries and Cream Pudding Pops1 small box instant vanilla pudding
1 C milk
6oz vanilla yogurt (strawberry is great too)
12 medium strawberries (about 1 3/4-2 C roughly chopped)
2-3 T sugar
remove stems from berries and pulse with 2 T sugar in a food processor until completely smooth. Taste and add more sugar if needed. You should have just over a cup of puree. Set aside.
In a blender combine pudding, yogurt, and milk and blend until combined. Layer or swirl the pudding mixture with the strawberry mixture in popsicle molds and freeze until solid.
Berry Tartlettes
From food.com
Makes 24 tarts
Ingredients:
For Tart filling:
4 eggs
1 c sugar
1 1/4 c milk
4 T cornstarch
3 1/4 T butter
1 pinch salt
1 1/2 t vanilla
1/4 cup vanilla soymilk or sweetened almond milk
3 -5 T orange zest
2 T confectioners' sugar
Crust:
2 c flour
1 c finely ground cornmeal
1/2 t salt
1 1/2 c unsalted butter, softened at room temperature
2 c confectioners' sugar
1 -2 T lemon juice
1 1/2-2 t vanilla
1 3/4 T cornstarch
Fruit:
1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries
Directions:
1. Making the filling; warm to a simmer the plain milk in the microwave or in a small saucepan/ Be sure it doesn't boil.
2. Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk/ almond milk, vanilla extract, and salt. Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
3. Add the orange zest and set aside to cool. Refrigerate until needed.
4. Making the crust;Position a rack in the middle of the oven and heat the oven to 325 F.
5. Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceeding, as it will stick).
6. The dough will become sticky and resemble that of a sugar cookie dough.
7. Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
8. Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust
9. Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.
10. Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.
Makes 24 tarts
Ingredients:
For Tart filling:
4 eggs
1 c sugar
1 1/4 c milk
4 T cornstarch
3 1/4 T butter
1 pinch salt
1 1/2 t vanilla
1/4 cup vanilla soymilk or sweetened almond milk
3 -5 T orange zest
2 T confectioners' sugar
Crust:
2 c flour
1 c finely ground cornmeal
1/2 t salt
1 1/2 c unsalted butter, softened at room temperature
2 c confectioners' sugar
1 -2 T lemon juice
1 1/2-2 t vanilla
1 3/4 T cornstarch
Fruit:
1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries
Directions:
1. Making the filling; warm to a simmer the plain milk in the microwave or in a small saucepan/ Be sure it doesn't boil.
2. Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk/ almond milk, vanilla extract, and salt. Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
3. Add the orange zest and set aside to cool. Refrigerate until needed.
4. Making the crust;Position a rack in the middle of the oven and heat the oven to 325 F.
5. Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceeding, as it will stick).
6. The dough will become sticky and resemble that of a sugar cookie dough.
7. Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
8. Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust
9. Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.
10. Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.
World's Easiest Meatballs
Serves 28
1 large (Costco size) bag of meatballs
2 (40 0z) bottles of Sweet Baby Ray's (or Honey Bullseye or other sweet BBQ sauce)
In large crock pot, combine meatballs and two 40 oz. bottles of Sweet Baby Ray's BBQ Sauce. Let the mixture reheat on "keep warm" overnight and through the next day. Yummy!
1 large (Costco size) bag of meatballs
2 (40 0z) bottles of Sweet Baby Ray's (or Honey Bullseye or other sweet BBQ sauce)
In large crock pot, combine meatballs and two 40 oz. bottles of Sweet Baby Ray's BBQ Sauce. Let the mixture reheat on "keep warm" overnight and through the next day. Yummy!
Apple Cheddar Turkey Meatballs
From A Year of Slow cooking
serves 6
Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries
Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.
Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein
serves 6
Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries
Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.
Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein
Mini Quiche Lorraines
makes 24
Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)
Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.
2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.
3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.
*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.
Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)
Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.
2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.
3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.
*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.
Candied Walnuts
makes 4 1/2 cups
Ingredients:
3/4 c firmly packed brown sugar
1/2 t salt
1 t grated orange rind
2 T fresh orange juice
1 lb walnut halves
Directions:
1. Heat oven to 350 F. Line large jelly-roll pan w/ aluminum foil. Coat w/ nonstick cooking spray.
2. Combine brown sugar, salt, orange rind, and orange juice in large bowl. Add walnuts; toss to coat. Spread walnuts evenly over prepared pan. Bake for 20-25 mins or until dark brown and bubbly, stirring half way through.
3. Meanwhile, coat a large piece of aluminum foil w/ nonstick cooking spray. Remove nuts from oven. Immediately spread on prepared foil, separating nuts w/ 2 forks. Cool completely. Store in airtight container.
*To microwave walnuts: Cook coated walnuts in large microwave-safe dish on 100% power 8-10 mins, stirring every 2 mins, until dark brown and bubbly. Proceed w/ step 3, above.
**Can store in airtight container for up to 3 weeks. The citrus flavor improves with time.
Ingredients:
3/4 c firmly packed brown sugar
1/2 t salt
1 t grated orange rind
2 T fresh orange juice
1 lb walnut halves
Directions:
1. Heat oven to 350 F. Line large jelly-roll pan w/ aluminum foil. Coat w/ nonstick cooking spray.
2. Combine brown sugar, salt, orange rind, and orange juice in large bowl. Add walnuts; toss to coat. Spread walnuts evenly over prepared pan. Bake for 20-25 mins or until dark brown and bubbly, stirring half way through.
3. Meanwhile, coat a large piece of aluminum foil w/ nonstick cooking spray. Remove nuts from oven. Immediately spread on prepared foil, separating nuts w/ 2 forks. Cool completely. Store in airtight container.
*To microwave walnuts: Cook coated walnuts in large microwave-safe dish on 100% power 8-10 mins, stirring every 2 mins, until dark brown and bubbly. Proceed w/ step 3, above.
**Can store in airtight container for up to 3 weeks. The citrus flavor improves with time.
Bruschetta
from All-Time Favorite Family recipes
serves 12
Ingredients:
Seasoning Oil
1/3 c olive oil
4 cloves garlic, crushed
1 t dried basil leaves, chopped
1/8 t crushed red pepper flakes
Tomato topping
1 1/2 lb plum tomatoes, chopped
2 T dried basil
1 T balsamic vinegar
1 T olive oil
1/2 t salt
1/4 t pepper
1 loaf French bread (8 oz), split horizontally
smal
fresh basil leaves for garnish (optional)
Directions:
1. Prepare seasoning oil: heat oil in a small skillet over medium-low heat. Add garlic, basil and red pepper flakes; cook, stirring, 5-7 mins or until garlic is golden. Cook the oil and strain.
2. Meanwhile, prepare tomato topping: stir together tomatoes, basil, vinegar, oil, salt, and pepper in large bowl.
3. Heat oven to 500F (or broil)
4. Brush sides of split bread w/ about 2 T of seasoning oil. Place on baking sheet. Bake for 3-5 mins or until golden.
5. Slice toast bread into 2 in widths and arrange onto large serving platter. Spoon tomato topping over and garnish w/ fresh basil leaves.
Nutritional Jazz:
140 cal; 20 g carbs; 6 g fat; 4 g protein
Sunday, July 24, 2011
Mango Quinoa Salad
From Best Bites
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. So Yummy! I'll be making this one lots!
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. So Yummy! I'll be making this one lots!
Monday, July 18, 2011
Turkey Cutlets with Rhubarb Chutney
serves 4
From Eating Well.com
Ingredients:
2 t plus 1 T canola oil, divided
1/3 c chopped red onion
2 c sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 c golden raisins
1/3 c light brown sugar
1 T cider vinegar
2 t minced fresh ginger or 1/4 t ground ginger
1/4 t freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 t salt
Directions:
From Eating Well.com
Ingredients:
2 t plus 1 T canola oil, divided
1/3 c chopped red onion
2 c sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 c golden raisins
1/3 c light brown sugar
1 T cider vinegar
2 t minced fresh ginger or 1/4 t ground ginger
1/4 t freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 t salt
Directions:
- Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
- Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.
Quinoa & Tofu Salad
serve 6
From Eating Well.com
Ingredients:
2 c water
3/4 t salt, divided
1 c quinoa, rinsed well
1/4 c lemon juice
3 T extra-virgin olive oil
2 small cloves garlic, minced
1/4 t freshly ground pepper
6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 c grape tomatoes, halved
1 c diced cucumber
1/2 c chopped fresh parsley
1/2 c chopped fresh mint
Directions:
From Eating Well.com
Ingredients:
2 c water
3/4 t salt, divided
1 c quinoa, rinsed well
1/4 c lemon juice
3 T extra-virgin olive oil
2 small cloves garlic, minced
1/4 t freshly ground pepper
6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 c grape tomatoes, halved
1 c diced cucumber
1/2 c chopped fresh parsley
1/2 c chopped fresh mint
Directions:
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
- Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine. Yummy!
Okra & Chickpea Tagine
serves 6
From Eating Well.com
Ingredients:
1 lb fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 T extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 t ground ginger
1/2 t freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 c vegetable broth, or reduced-sodium chicken broth
3/4 t ground cumin
15-ounce can chickpeas, rinsed
3/4 t salt
1 teaspoon hot sauce, or to taste
Directions:
From Eating Well.com
Ingredients:
1 lb fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 T extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 t ground ginger
1/2 t freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 c vegetable broth, or reduced-sodium chicken broth
3/4 t ground cumin
15-ounce can chickpeas, rinsed
3/4 t salt
1 teaspoon hot sauce, or to taste
Directions:
- Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
- Tie cilantro sprigs together with kitchen string.
- Heat oil in a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in hot sauce. Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
Eggplant Pomodoro
From Eating Well.com
serves 6
Ingredients:
2 T extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 c chopped pitted green olives
2 T red-wine vinegar
4 t capers, rinsed
3/4 t salt
1/2 t freshly ground pepper
1/4 t crushed red pepper, (optional)
12 oz whole-wheat angel hair pasta
1/4 c chopped fresh parsley, or basil
Directions:
serves 6
Ingredients:
2 T extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 c chopped pitted green olives
2 T red-wine vinegar
4 t capers, rinsed
3/4 t salt
1/2 t freshly ground pepper
1/4 t crushed red pepper, (optional)
12 oz whole-wheat angel hair pasta
1/4 c chopped fresh parsley, or basil
Directions:
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
Almost Lasagna
serves 6
Ingredients:
1 lb elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
1 lb Ground turkey, (or beef, chicken, sausage or tofu crumbles)
1 jar Pasta Sauce, (26 ounces)
freshly grated Parmesan cheese
2 eggs
1 lb Ricotta cheese
2 c mozzarella cheese, shredded
2 c Veggies , (diced zucchini, matchstick carrots, etc.)
salt and pepper
Directions:
Ingredients:
1 lb elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
1 lb Ground turkey, (or beef, chicken, sausage or tofu crumbles)
1 jar Pasta Sauce, (26 ounces)
freshly grated Parmesan cheese
2 eggs
1 lb Ricotta cheese
2 c mozzarella cheese, shredded
2 c Veggies , (diced zucchini, matchstick carrots, etc.)
salt and pepper
Directions:
- Brown meat and drain well, if necessary.
- While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
- Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
- Coat a 9x13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
- Heat your oven to 350 F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
Saturday, July 16, 2011
Zucchini Chocolate Chip Muffins
Makes 12
Ingredients:
1 1/2 c flour
3/4 c sugar
1 t baking soda
1 tground cinnamon
1/2 t salt
1 egg, lightly beaten
1/2 c veggie oil
1/4 c milk
1 T lemon juice
1 t vanilla extract
1 c shredded zucchini
1/4 c miniature semisweet chocolate chips
1/4 c chopped walnuts
Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 20-25 minutes or until muffins done.
Ingredients:
1 1/2 c flour
3/4 c sugar
1 t baking soda
1 tground cinnamon
1/2 t salt
1 egg, lightly beaten
1/2 c veggie oil
1/4 c milk
1 T lemon juice
1 t vanilla extract
1 c shredded zucchini
1/4 c miniature semisweet chocolate chips
1/4 c chopped walnuts
Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 20-25 minutes or until muffins done.
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