BOO LICIOUS Spider Cupcakes
These are a huge hit with kids!
I made these cute little cupcakes for my Church's Halloween party. Everyone loved them and gobbled them up. So much fun to make my adult friends loved it. SCARY GOOD!
1 Hr Prep Time:
cook time 30 min:
1 Hr 30 Min Total time:
Yield 24 cupcakes
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
1/4 cup orange decorator sugar
Directions:
1.Prepare cupcakes according to package directions. Let cool completely.
2.Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space).
3. Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.
260 Calories: Per Serving
Sunday, October 31, 2010
Saturday, October 30, 2010
Halloween Treat! BOO LICIOUS
BOO Licious Jello Shots
Jello shots served at Halloween Parties are a tradition. Jello shots are probably one of the easiest type of shot to make, delicious way to pump up the fun. And Gulit Free, have fun. SCARY GOOD!!
Servings Per Recipe: 18
Amount Per Serving
Calories: 91
Ingredients:
2 boxes of Black Cherry Gelatin (use sugar-free)
1 c. High Proof Spiced Rum (I used 94 proof Krakken Black Rum)
18 Body Parts Gummies (Wal-Mart)
Directions:
1. Make Jello as directed subbing 1 cup of Rum for 1 of the 2 cups of cold water. Pour into lined muffin tins. Add a body part gummy to each shot. Chill overnight.
2. To serve: Peel the jello from the paper and flip over to reveal the encased body part. When these are set up, the gummies become very chewy, like flesh. Muahahahaha!
Happy Halloween!
Jello shots served at Halloween Parties are a tradition. Jello shots are probably one of the easiest type of shot to make, delicious way to pump up the fun. And Gulit Free, have fun. SCARY GOOD!!
Servings Per Recipe: 18
Amount Per Serving
Calories: 91
Ingredients:
2 boxes of Black Cherry Gelatin (use sugar-free)
1 c. High Proof Spiced Rum (I used 94 proof Krakken Black Rum)
18 Body Parts Gummies (Wal-Mart)
Directions:
1. Make Jello as directed subbing 1 cup of Rum for 1 of the 2 cups of cold water. Pour into lined muffin tins. Add a body part gummy to each shot. Chill overnight.
2. To serve: Peel the jello from the paper and flip over to reveal the encased body part. When these are set up, the gummies become very chewy, like flesh. Muahahahaha!
Happy Halloween!
RECIPE OF THE DAY! GRANDMA'S HOMEMADE PUMPKIN PIE
RECIPE OF THE DAY!GRANMAS HOMEMADE PUMPKIN PIE
This recipe I will show you how it's the best pumpkin pie I have ever had in my life. This pie is based on my Grandma's recipe that she has passed down to me, and now am sharing it with you. Grandma's pumpkin pie recipes make delicious pies that are perfect to serve on any occasion. Learn how to make pumpkin pie the old-fashioned way, from scratch.
Preparing the pumpkin filling from scratch does require a little extra effort, but compared to the taste of canned pumpkin,( which is ok to) the traditional homemade taste of these pies is worth it. They taste so good! You'll have to bake and judge for yourself.
Hope you enjoy it as much as my family does. This is a holiday favorite with a delicious taste. Bring Grandma's pie to your table, your friends and family will not believe that you made this pie your self wow them. Happy Holidays Everyone. ENJOY!!
Yield: 8 servings or 10 to 12 slices
Times:Prep time 40 min
Cook time 1 hr 0 min
Total:1 hr 40 min
Ingredients:
Crust:
3/4 cup all-purpose flour
1/2 cup cake flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup cold unsalted butter (1/2 stick), diced
1 large egg white
1/4 teaspoon apple cider vinegar
2 tablespoons ice water, plus more as needed
Vegetable cooking spray
Filling:
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated skim milk
3/4 cup dark brown sugar
2 large eggs, lightly beaten
1/4 teaspoon finely grated orange zest
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries
Directions:
To make the crust:
1. In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.
3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.
4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.
5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.
6. This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8
275 Calories per serving
This recipe I will show you how it's the best pumpkin pie I have ever had in my life. This pie is based on my Grandma's recipe that she has passed down to me, and now am sharing it with you. Grandma's pumpkin pie recipes make delicious pies that are perfect to serve on any occasion. Learn how to make pumpkin pie the old-fashioned way, from scratch.
Preparing the pumpkin filling from scratch does require a little extra effort, but compared to the taste of canned pumpkin,( which is ok to) the traditional homemade taste of these pies is worth it. They taste so good! You'll have to bake and judge for yourself.
Hope you enjoy it as much as my family does. This is a holiday favorite with a delicious taste. Bring Grandma's pie to your table, your friends and family will not believe that you made this pie your self wow them. Happy Holidays Everyone. ENJOY!!
Yield: 8 servings or 10 to 12 slices
Times:Prep time 40 min
Cook time 1 hr 0 min
Total:1 hr 40 min
Ingredients:
Crust:
3/4 cup all-purpose flour
1/2 cup cake flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup cold unsalted butter (1/2 stick), diced
1 large egg white
1/4 teaspoon apple cider vinegar
2 tablespoons ice water, plus more as needed
Vegetable cooking spray
Filling:
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated skim milk
3/4 cup dark brown sugar
2 large eggs, lightly beaten
1/4 teaspoon finely grated orange zest
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries
Directions:
To make the crust:
1. In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.
3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.
4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.
5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.
6. This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8
275 Calories per serving
Friday, October 29, 2010
RECIPE OF THE DAY! PUMPKIN TUREEN WITH BEEF STEW
Here, pumpkin isn't just an ingredient, it's actually what you cook in, too, creating a charming container for a hearty stew. To make serving easier, choose a pumpkin that is squat and wide, rather than tall and narrow.
Tender spicy beef stew steams inside a glorious golden pumpkin, which makes a beautiful presentation. This beautiful dish can be server with a salad or soup. My friends and family so love this dish it never fails to wow them every time. ENJOY!
Prep Time: 25 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 55 Minutes
Ingredients:
1 (5 pound) Sugar Pie pumpkin
1 1/2 pounds Tender Beef for stew, cut into 1-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Extra Virgin Olive Oil
1 large onion, cut into 1-inch chunks
3 cloves garlic, minced
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow pepper, cut into 1-inch chunks
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon ground coriander
1 (14.5 ounce) can Sliced Stewed Tomatoes
1 (14 ounce) can low-sodium beef broth
1 large sweet potato, peeled and cut into 1-inch chunks
Directions:
1.Preheat oven to 350 degrees F. Place rack in lower third of oven.
2.Prepare pumpkin tureen: With a sharp knife, cut a hole in the top of the pumpkin, about 2 inches from stem. Set lid aside. With a metal spoon, scrape out seeds and strings. Place pumpkin and lid next to each other in a large rimmed baking pan and bake until pumpkin is tender when pierced inside, about 1 hour. Remove pan, but maintain oven temperature.
3.While pumpkin bakes, season beef with salt and pepper. In a 4- to 5-quart pot over medium-high heat, brown meat in oil, about 4 minutes. (Work in 2 batches if necessary.) Use a slotted spoon to remove beef and set on plate.
4.Add onion, garlic, bell pepper, cumin, chili powder, and coriander to pot, scraping up any browned bits with a wooden spoon. Stir often over medium heat until vegetables are tender, about 10 minutes. Return beef and any juices to pot. Add tomatoes and their juices and beef broth, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
5.Add sweet potato and simmer over medium heat until meat and sweet potato are tender, about 15 minutes. Stir in corn; cook 5 minutes more.
6.Ladle stew into baked pumpkin; top with lid. (Keep any excess stew warm in pot.) Return pumpkin to oven for 30 minutes to blend flavors. With a pair of wide spatulas, carefully transfer the pumpkin to a platter.
Tip:
To prepare Pumpkin Shell Tureen. Cut top off 5-to 6-lb. pumpkin and scrape out fibers and seeds. Then add all Ingredients to shell for cooking.
389 Calories per serving
Tender spicy beef stew steams inside a glorious golden pumpkin, which makes a beautiful presentation. This beautiful dish can be server with a salad or soup. My friends and family so love this dish it never fails to wow them every time. ENJOY!
Prep Time: 25 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 55 Minutes
Ingredients:
1 (5 pound) Sugar Pie pumpkin
1 1/2 pounds Tender Beef for stew, cut into 1-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Extra Virgin Olive Oil
1 large onion, cut into 1-inch chunks
3 cloves garlic, minced
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow pepper, cut into 1-inch chunks
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon ground coriander
1 (14.5 ounce) can Sliced Stewed Tomatoes
1 (14 ounce) can low-sodium beef broth
1 large sweet potato, peeled and cut into 1-inch chunks
Directions:
1.Preheat oven to 350 degrees F. Place rack in lower third of oven.
2.Prepare pumpkin tureen: With a sharp knife, cut a hole in the top of the pumpkin, about 2 inches from stem. Set lid aside. With a metal spoon, scrape out seeds and strings. Place pumpkin and lid next to each other in a large rimmed baking pan and bake until pumpkin is tender when pierced inside, about 1 hour. Remove pan, but maintain oven temperature.
3.While pumpkin bakes, season beef with salt and pepper. In a 4- to 5-quart pot over medium-high heat, brown meat in oil, about 4 minutes. (Work in 2 batches if necessary.) Use a slotted spoon to remove beef and set on plate.
4.Add onion, garlic, bell pepper, cumin, chili powder, and coriander to pot, scraping up any browned bits with a wooden spoon. Stir often over medium heat until vegetables are tender, about 10 minutes. Return beef and any juices to pot. Add tomatoes and their juices and beef broth, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
5.Add sweet potato and simmer over medium heat until meat and sweet potato are tender, about 15 minutes. Stir in corn; cook 5 minutes more.
6.Ladle stew into baked pumpkin; top with lid. (Keep any excess stew warm in pot.) Return pumpkin to oven for 30 minutes to blend flavors. With a pair of wide spatulas, carefully transfer the pumpkin to a platter.
Tip:
To prepare Pumpkin Shell Tureen. Cut top off 5-to 6-lb. pumpkin and scrape out fibers and seeds. Then add all Ingredients to shell for cooking.
389 Calories per serving
Halloween Treats! BOO LICIOUS
Boo Licious Halloween Cupcakes
No tricks, just treats for ghosts and ghouls of all ages Quick and Simple. To set the mood for your holiday party, turn plain cupcakes into ghostly goodies. Scary Good!
Tip:
Stenciled Halloween design. Just place stencil over icing and sprinkle on colored sugars. Add an icing decoration or two if you plan to “boo” who!
185 Calories per 1 cupcake serving
Yields: 22 servings
Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min
Cupcakes:
1 package(s) (18.25 ) devil’s food cake mix with pudding
1 cup(s) sour cream
1/2 cup(s) vegetable oil
3 large eggs
1 teaspoon(s) vanilla extract
Frosting:
2 large egg whites
1 cup(s) sugar
2 teaspoon(s) lemon juice
1 teaspoon(s) (light) corn syrup
1/4 teaspoon(s) cream of tartar
orange food coloring
decorating sugar crystals, jelly beans, candy corns, (optional)
Directions:
1.Place a rack in the center of the oven and preheat to 350ºF. Paper-line 24 muffin cups.
2.In a large mixing bowl, combine the cake mix, 3/4 cup water, sour cream, oil, eggs and vanilla, and blend with an electric mixer on low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, then turn mixer up to medium speed and beat 2 minutes more. The batter should look well combined. Spoon batter into muffin cups, so that each liner is three-quarters full.
3.Bake cupcakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool on wire rack for 5 minutes, then remove cupcakes from pans and leave them on the rack to cool completely.
4.Meanwhile, make frosting: In top of double boiler, over 1 inch of simmering water, with handheld mixer at medium speed, beat egg whites, sugar, 1/4 cup water, lemon juice, corn syrup and cream of tartar until soft peaks form and temperature reaches 160ºF on candy thermometer, about 7 minutes. Remove top of double boiler from heat; beat 5 to 10 minutes longer, until stiff peaks form. Fold in orange food coloring until evenly distributed.
5.Spread frosting on cupcakes and decorate with sugar crystals, jelly beans or other candies, as desired.
No tricks, just treats for ghosts and ghouls of all ages Quick and Simple. To set the mood for your holiday party, turn plain cupcakes into ghostly goodies. Scary Good!
Tip:
Stenciled Halloween design. Just place stencil over icing and sprinkle on colored sugars. Add an icing decoration or two if you plan to “boo” who!
185 Calories per 1 cupcake serving
Yields: 22 servings
Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min
Cupcakes:
1 package(s) (18.25 ) devil’s food cake mix with pudding
1 cup(s) sour cream
1/2 cup(s) vegetable oil
3 large eggs
1 teaspoon(s) vanilla extract
Frosting:
2 large egg whites
1 cup(s) sugar
2 teaspoon(s) lemon juice
1 teaspoon(s) (light) corn syrup
1/4 teaspoon(s) cream of tartar
orange food coloring
decorating sugar crystals, jelly beans, candy corns, (optional)
Directions:
1.Place a rack in the center of the oven and preheat to 350ºF. Paper-line 24 muffin cups.
2.In a large mixing bowl, combine the cake mix, 3/4 cup water, sour cream, oil, eggs and vanilla, and blend with an electric mixer on low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, then turn mixer up to medium speed and beat 2 minutes more. The batter should look well combined. Spoon batter into muffin cups, so that each liner is three-quarters full.
3.Bake cupcakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool on wire rack for 5 minutes, then remove cupcakes from pans and leave them on the rack to cool completely.
4.Meanwhile, make frosting: In top of double boiler, over 1 inch of simmering water, with handheld mixer at medium speed, beat egg whites, sugar, 1/4 cup water, lemon juice, corn syrup and cream of tartar until soft peaks form and temperature reaches 160ºF on candy thermometer, about 7 minutes. Remove top of double boiler from heat; beat 5 to 10 minutes longer, until stiff peaks form. Fold in orange food coloring until evenly distributed.
5.Spread frosting on cupcakes and decorate with sugar crystals, jelly beans or other candies, as desired.
Thursday, October 28, 2010
RECIPE OF THE DAY! LOW CALORIE LETTUCE WRAP
A certain restaurant that we frequent serves the most delicious lettuce wraps. This is a close take on mimicking these tasty, lean wraps I just took a few things out to keep the calorie count down.
This is not only absolutely delicious, but it is a great snack or lunch. For those of us
that can eat chicken, this chicken has a dressing that goes over it to help keep it moist.
Refrigerate any leftovers and enjoy them cold as a snack for later! YUM So Incredible! ENJOY!!
Recipe make 8 wraps
30 Minutes to Prepare and Cook
Ingredients:
2 chicken breasts (boneless, skinless)tyson works well!!
1 cup chopped or sliced raw onion
1 cup chopped or sliced green bell pepper
1 cup sliced cucumber
1 cup tomato (either chopped or cherry
tomatoes)
8 large Romaine lettuce leafs (2 for ea.)
1 cup Kraft Fat Free Italian Dressing or your personal fav
Directions:
1. Cook/brown chicken in skillet (I like to use my George Foreman).
2. Chop chicken into small bite-size pieces.
3. Chop all veggies: onion, green pepper, cucumber, tomato.
4. Wash and pull apart lettuce leaves.
5. Inside lettuce leaf, place about 1/2 cup (or half of one breast) of chicken, 1/4 cup of onion, green pepper, cucumber, and tomato. Drizzle top with 2 tblspn. of Italian dressing. (or your personal fav.)
6. Roll lettuce as if you were making a burrito, folding the bottom in first, then from side to side; making a tight roll.
225 Calories: Per 1 wrap Serving
This is not only absolutely delicious, but it is a great snack or lunch. For those of us
that can eat chicken, this chicken has a dressing that goes over it to help keep it moist.
Refrigerate any leftovers and enjoy them cold as a snack for later! YUM So Incredible! ENJOY!!
Recipe make 8 wraps
30 Minutes to Prepare and Cook
Ingredients:
2 chicken breasts (boneless, skinless)tyson works well!!
1 cup chopped or sliced raw onion
1 cup chopped or sliced green bell pepper
1 cup sliced cucumber
1 cup tomato (either chopped or cherry
tomatoes)
8 large Romaine lettuce leafs (2 for ea.)
1 cup Kraft Fat Free Italian Dressing or your personal fav
Directions:
1. Cook/brown chicken in skillet (I like to use my George Foreman).
2. Chop chicken into small bite-size pieces.
3. Chop all veggies: onion, green pepper, cucumber, tomato.
4. Wash and pull apart lettuce leaves.
5. Inside lettuce leaf, place about 1/2 cup (or half of one breast) of chicken, 1/4 cup of onion, green pepper, cucumber, and tomato. Drizzle top with 2 tblspn. of Italian dressing. (or your personal fav.)
6. Roll lettuce as if you were making a burrito, folding the bottom in first, then from side to side; making a tight roll.
225 Calories: Per 1 wrap Serving
Halloween Treat! BOO LICIOUS
Halloween pumpkin spice raisin muffins.
BOO LICIOUS!
Better than cupcakes but just as cute! This is an adaptation of the Pumpkin Muffins recipe that is also super tasty! I also made these with walnuts on top for the non candy corn lovers;) Pumpkin muffins are perfect Halloween party fare and are always welcome on the autumn breakfast table or the Thanksgiving bread basket.
This festive recipe is fun for all. SCARY GOOD!
Servings Per Recipe: 21
117 Calories: Per 1 Muffin Serving
30 Minutes to Prepare and Cook
Ingredients:
1 box spice cake mix
1 15oz. can pure pumpkin
1/3c raisins, packed
1/3c water
20 pieces candy corn
3 Tbsp light cream cheese
5 Tbsp Splenda with fiber
1/4 tsp vanilla
Directions:
1. Mix the pumpkin, water, spice cake mix powder, and cinnamon together. Mix in raisins.
2. Drop by tablespoons into greased muffin cups, making sure the tops are flat and not lumpy.
3. Soften cream cheese while they bake and mix in Splenda and vanilla for icing.
4. Bake at 350 18-22 minutes or until a knife comes out clean. After muffins have completely cooled, add 1/2 tsp (enough to stick the candy to) to center of muffin and top with candy corn.
BOO LICIOUS!
Better than cupcakes but just as cute! This is an adaptation of the Pumpkin Muffins recipe that is also super tasty! I also made these with walnuts on top for the non candy corn lovers;) Pumpkin muffins are perfect Halloween party fare and are always welcome on the autumn breakfast table or the Thanksgiving bread basket.
This festive recipe is fun for all. SCARY GOOD!
Servings Per Recipe: 21
117 Calories: Per 1 Muffin Serving
30 Minutes to Prepare and Cook
Ingredients:
1 box spice cake mix
1 15oz. can pure pumpkin
1/3c raisins, packed
1/3c water
20 pieces candy corn
3 Tbsp light cream cheese
5 Tbsp Splenda with fiber
1/4 tsp vanilla
Directions:
1. Mix the pumpkin, water, spice cake mix powder, and cinnamon together. Mix in raisins.
2. Drop by tablespoons into greased muffin cups, making sure the tops are flat and not lumpy.
3. Soften cream cheese while they bake and mix in Splenda and vanilla for icing.
4. Bake at 350 18-22 minutes or until a knife comes out clean. After muffins have completely cooled, add 1/2 tsp (enough to stick the candy to) to center of muffin and top with candy corn.
Wednesday, October 27, 2010
Halloween Treat! Boo Licious
Leading up to Halloween I will post a Halloween recipe along with my Recipe of the day!
BOO LICIOUS Pumpkin Seeds. Here is an easy recipe for roasting fresh pumpkin seeds from your carvings of your pumpkin. Scary Good!
Recipe Yield 1 1/2 cups
83 Calories: Per 1/4 cup Serving
Ingredients:
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
Directions:
1.Preheat oven to 300 degrees F (150 degrees C).
2.Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
I Found this story I though it was so interesting!
Why Carve Pumpkins?
The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down.
In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."
BOO LICIOUS Pumpkin Seeds. Here is an easy recipe for roasting fresh pumpkin seeds from your carvings of your pumpkin. Scary Good!
Recipe Yield 1 1/2 cups
83 Calories: Per 1/4 cup Serving
Ingredients:
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
Directions:
1.Preheat oven to 300 degrees F (150 degrees C).
2.Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
I Found this story I though it was so interesting!
Why Carve Pumpkins?
The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down.
In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."
RECIPE OF THE DAY! CRUSTLESS MINI EGGPLANT PIZZAS
Ditch the crust and boost your veggie intake with these eggplant "pizzas."
Really delicious and so easy, light and quick. I love loading these mini pizzas with any and all type of veggies-onions, peppers, spinach, mushrooms ect. Also I love to use fresh tomatoes (subbed in for tomato sauce). Pretty filling as well, you can change the cheese to feta,fat free swiss or any other cheese of your choosing. It will be a big hit with the kids too, if the kids like it life becomes so simple at dinner time. ENJOY!!!
Servings Per Recipe: 4
17 Minutes to Prepare and Cook
Ingredients:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
Directions:
1. Preheat the oven or toaster oven to 425 degrees F.
2. Brush both sides of the eggplant with the oil and season with the salt and pepper.
3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
119 Calories: Per 1 Serving
Really delicious and so easy, light and quick. I love loading these mini pizzas with any and all type of veggies-onions, peppers, spinach, mushrooms ect. Also I love to use fresh tomatoes (subbed in for tomato sauce). Pretty filling as well, you can change the cheese to feta,fat free swiss or any other cheese of your choosing. It will be a big hit with the kids too, if the kids like it life becomes so simple at dinner time. ENJOY!!!
Servings Per Recipe: 4
17 Minutes to Prepare and Cook
Ingredients:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
Directions:
1. Preheat the oven or toaster oven to 425 degrees F.
2. Brush both sides of the eggplant with the oil and season with the salt and pepper.
3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
119 Calories: Per 1 Serving
Tuesday, October 26, 2010
RECIPE OF THE DAY! NEW YORK PORK TACOS AND POTATOES
These tacos are creamy and not spicy unless you want them to be. My family enjoyed my crispy tacos stuffed with potato and sour cream. You Can topped with any type of cheese. I love to use the sour cream. Good tasting tacos and easy to make. ENJOY!
Recipe Yield 8 servings
Makes 8 servings Per Recipe
Ingredients
1 pound ground pork
3 red potatoes
salt and pepper to taste
8 taco shells
1 cup iceberg lettuce, shredded
1 cup chopped fresh tomato
1/4 lite cup sour cream
Directions
1.Place ground pork into a large skillet. Lightly brown, but don't completely cook. Shred the potatoes like hash browns.
2. Add shredded potatoes to pork, mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes.
3. Season with salt and pepper to taste. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.
300 Calories Per 2 Tacos Serving
Recipe Yield 8 servings
Makes 8 servings Per Recipe
Ingredients
1 pound ground pork
3 red potatoes
salt and pepper to taste
8 taco shells
1 cup iceberg lettuce, shredded
1 cup chopped fresh tomato
1/4 lite cup sour cream
Directions
1.Place ground pork into a large skillet. Lightly brown, but don't completely cook. Shred the potatoes like hash browns.
2. Add shredded potatoes to pork, mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes.
3. Season with salt and pepper to taste. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.
300 Calories Per 2 Tacos Serving
Monday, October 25, 2010
RECIPE OF THE DAY! EASY COOKING CHEESE RAVIOLI WITH PUMPKIN SAUCE
Think “out of the box” with this recipe…pumpkin isn’t just for pies anymore! Used in any dish, soups, stews and more, canned pumpkin adds beta carotene (vitamin A) and fiber. As the perfect thickening ingredient in creamy sauces, canned pumpkin can take the place of most higher fat ingredients (butter or cream) for a dish with less total fat, saturated fat and calories. My husband and family could not believe that the sauce was a pumpkin sauce they loved this dish and so do I. This dish will have your mouth doing a dance of happiness ENJOY!!
Makes Servings: 6
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 25 minutes
Ingredients:
1 bag (30 ounces) frozen cheese ravioli
1 can (15 ounces) solid pack pumpkin
1 can (15 ounces) reduced-sodium chicken or vegetable broth
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger or 1 teaspoon bottled, minced ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup reduced-fat sour cream
1/4 cup grated Parmesan cheese, optional
Preparation:
1. Place a large saucepan of water over high heat. Cover and bring to a boil. When water comes to a boil, add ravioli and cook according to package directions. Drain and set aside.
2. Meanwhile, combine pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan, and stir to combine.
3. Place over medium heat and bring to a simmer, stirring occasionally, until butter melts and mixture is heated through, about 10 minutes.
4. Just before serving, stir in sour cream as desired. Serve ravioli on individual plates, top with pumpkin sauce, and sprinkle with Parmesan cheese.
Per Serving 240 calories: Cheese Ravioli with Pumpkin Sauce
Makes Servings: 6
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 25 minutes
Ingredients:
1 bag (30 ounces) frozen cheese ravioli
1 can (15 ounces) solid pack pumpkin
1 can (15 ounces) reduced-sodium chicken or vegetable broth
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger or 1 teaspoon bottled, minced ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup reduced-fat sour cream
1/4 cup grated Parmesan cheese, optional
Preparation:
1. Place a large saucepan of water over high heat. Cover and bring to a boil. When water comes to a boil, add ravioli and cook according to package directions. Drain and set aside.
2. Meanwhile, combine pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan, and stir to combine.
3. Place over medium heat and bring to a simmer, stirring occasionally, until butter melts and mixture is heated through, about 10 minutes.
4. Just before serving, stir in sour cream as desired. Serve ravioli on individual plates, top with pumpkin sauce, and sprinkle with Parmesan cheese.
Per Serving 240 calories: Cheese Ravioli with Pumpkin Sauce
Saturday, October 23, 2010
RECIPE OF THE DAY! MOIST AND TENDER TURKEY BREAST WITH GRAVY
Looking for a tender and juicy recipe with excellent results? This is the one for you!
Because you're starting with a boneless cut, the cooking time is much shorter than if using a whole bird. Really tasty, and the turkey cames out super moist and tender. This dish will be so juicy, and the sauce adds to it's all ready wonderful taste and brings the flavors all together. This recipe sure makes my family smile and ask for seconds! ENJOY!!
Yields: 8 servings
Total cooking time: 40 minutes:
Ingredients:
3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low-sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2-pound) boneless turkey breast halves
1 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup chilled butter (Smart Balance)-Buttery Spread
1 tablespoon chopped fresh flat-leaf parsley
Preparation:
1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.
2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.
3. Preheat oven to 400°.
4. Bake turkey at 400° for 40 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.
5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.
349 Calories per serving:(serving size: about 6 ounces turkey and 1/4 cup gravy)
Because you're starting with a boneless cut, the cooking time is much shorter than if using a whole bird. Really tasty, and the turkey cames out super moist and tender. This dish will be so juicy, and the sauce adds to it's all ready wonderful taste and brings the flavors all together. This recipe sure makes my family smile and ask for seconds! ENJOY!!
Yields: 8 servings
Total cooking time: 40 minutes:
Ingredients:
3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low-sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2-pound) boneless turkey breast halves
1 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup chilled butter (Smart Balance)-Buttery Spread
1 tablespoon chopped fresh flat-leaf parsley
Preparation:
1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.
2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.
3. Preheat oven to 400°.
4. Bake turkey at 400° for 40 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.
5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.
349 Calories per serving:(serving size: about 6 ounces turkey and 1/4 cup gravy)
Friday, October 22, 2010
RECIPE OF THE DAY! STUFFED ACORN SQUASH WITH WHITE BEANS AND SAGE!
Autumn Dinner Idea, Check out this delectable recipe to savor the flavor of the harvest.
Acorn squash’s natural shape makes it just right for stuffing. Preparation of this dish is easy and fast because the beans cook on the stovetop while the squash steams in the microwave. My friends and family loves this dish because you can have it on the table in 35 minutes and for it's great taste. ENJOY!!
Serves: 4
Total Time: 35 min
Cook Time: 15 min
Ingredients:
1 tablespoon(s) olive oil
1 onion, cut into 1/4-inch dice
1 medium carrots, cut into 1/4-inch dice
2 clove(s) garlic, crushed with press
1 can(s) (15 to 19 ounce) white kidney beans ,rinsed and drained
3/4 cup(s) vegetable broth
1/4 teaspoon(s) salt
1/4 teaspoon(s) Coarsely ground black pepper
3 teaspoon(s) fresh sage leaves, chopped
2 small acorn squashes
1 medium tomato, cut into 1/4-inch dice
Fresh sage sprigs for garnish
Grated Parmesan cheese (optional)
Directions:
1.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling. Cover skillet and keep warm.
2.Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.
3.Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.
Tip:
If your microwave oven has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.
250 Calories 1 per serving
Acorn squash’s natural shape makes it just right for stuffing. Preparation of this dish is easy and fast because the beans cook on the stovetop while the squash steams in the microwave. My friends and family loves this dish because you can have it on the table in 35 minutes and for it's great taste. ENJOY!!
Serves: 4
Total Time: 35 min
Cook Time: 15 min
Ingredients:
1 tablespoon(s) olive oil
1 onion, cut into 1/4-inch dice
1 medium carrots, cut into 1/4-inch dice
2 clove(s) garlic, crushed with press
1 can(s) (15 to 19 ounce) white kidney beans ,rinsed and drained
3/4 cup(s) vegetable broth
1/4 teaspoon(s) salt
1/4 teaspoon(s) Coarsely ground black pepper
3 teaspoon(s) fresh sage leaves, chopped
2 small acorn squashes
1 medium tomato, cut into 1/4-inch dice
Fresh sage sprigs for garnish
Grated Parmesan cheese (optional)
Directions:
1.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling. Cover skillet and keep warm.
2.Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.
3.Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.
Tip:
If your microwave oven has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.
250 Calories 1 per serving
Thursday, October 21, 2010
Doctors with the "Bad-News" Face!
Well, the first anniversary of my lap band is almost here. It was on October 26, 2009 that I had the lap band put in - and what a year it has been.
So as we all know, at the end if your first year, we need to have an esophogram and blood work done, and mine is due next Thursday. I got the prescription for my blood work and took it to my physician to have my blood drawn. After a few days, when the results were in I asked the doctor for a copy of my results.
So now I'm waiting for the results in his office - which was full of patients. Within a few minutes the receptionist told me that the doctor needed to talk to me, and he called me into his office ahead of the other patients.
When I walked into his office, I could see he had on that face that doctors have when there is something wrong. He closed the door and told me to have a seat. Now I'm nervous - thinking there is something really wrong here - I was waiting for some serious bad news like the lap band has to come out - which for me will never happen even if it kills me - at least I'll die thin! LOL
Then he proceeded to say I was vitamin D deficient and also iron deficient. I look at him and smiled and say "is that all" LOL. So he says it is not that good. I said this is nothing - can vitamin supplements help(which honestly, I have not been taking like I should have been doing)? The answer was yes, so I'm taking vitamin pills now.
Someone posted today about a vitamin D deficiency and passed out a link and I looked at it. I learned that vitamin D deficiency is common with obesity and also common with weight loss.
Boy, doctors sure know how to scare a person! LOL
Now I'm looking forward to the esophogram next week and I'm sure the results will be fine. I just hope my surgeon has his usual smile on his his face when he calls me in to tell me the results in his sexy Aussie voice!
I will keep you all posted. I hope you are all doing well!
So as we all know, at the end if your first year, we need to have an esophogram and blood work done, and mine is due next Thursday. I got the prescription for my blood work and took it to my physician to have my blood drawn. After a few days, when the results were in I asked the doctor for a copy of my results.
So now I'm waiting for the results in his office - which was full of patients. Within a few minutes the receptionist told me that the doctor needed to talk to me, and he called me into his office ahead of the other patients.
When I walked into his office, I could see he had on that face that doctors have when there is something wrong. He closed the door and told me to have a seat. Now I'm nervous - thinking there is something really wrong here - I was waiting for some serious bad news like the lap band has to come out - which for me will never happen even if it kills me - at least I'll die thin! LOL
Then he proceeded to say I was vitamin D deficient and also iron deficient. I look at him and smiled and say "is that all" LOL. So he says it is not that good. I said this is nothing - can vitamin supplements help(which honestly, I have not been taking like I should have been doing)? The answer was yes, so I'm taking vitamin pills now.
Someone posted today about a vitamin D deficiency and passed out a link and I looked at it. I learned that vitamin D deficiency is common with obesity and also common with weight loss.
Boy, doctors sure know how to scare a person! LOL
Now I'm looking forward to the esophogram next week and I'm sure the results will be fine. I just hope my surgeon has his usual smile on his his face when he calls me in to tell me the results in his sexy Aussie voice!
I will keep you all posted. I hope you are all doing well!
RECIPES OF THE DAY! CRUSTLESS APPLE PIE
Dessert,Desserts,Dessert Anyone It's Guilt Free!
I love apple pie, deep dish apple pie, Dutch Apple pie and apple sauce, but none of the store bought items that fit in my diet. So, I made a combination of all of them only without the sugar, starch or fat. I love my apples this way and have already shared the receipt with many friends. I can add the apple mixture on top of Eggo Waffles or Mini Delights and fat free cream cheese if desired, My favorite Sunday Brunch. Servings Per Recipe 2. To make more then 2 double the recipe Ingredients, you can eat 2- servings for only 187 calories Guilt Free how Incredible is that? Awesome dessert and so easy to make!!! ENJOY!!!
35 Minutes to Prepare and Cook
Makes Per Recipe: 2
Ingredients:
2 cups sliced apples, chopped or quartered
1 tsp cinnamon
1 small box or raisins (1.5 oz)
1 Tbl (Smart Balance) Smart Buttery Spread
1 tsp Splenda
1 package of mini delights made by Quaker (if desired)or Eggo Waffles
Directions:
1. Core and peel the apples. Cut into pieces and put in a sauce pan with just enough water to cover.
2. Add butter, Cinnamon and raisins. Bring to a boil.
3. Turn to low and let it cook until the liquid has boiled down to thicken. Add Splenda if the mixture is too tart.
4. When served, crumble some of the 100 calorie cookies on top. (if desired) You can also add a spot of Ready Whip for a fancy dessert or just eat it like applesauce as a snack or a side dish.
Tips:
If you add more apples, just put in enough water to barely cover them. It really depends how how many apples you have in the pan. If it looks like too much water while you are simmering, just pour some off. You want the water to be so low as it will thicken a little as it cooks. It also gets thicker after it cools, and you even eat it cold.
Mini Delights are small bite size crispy multi grain cakes made by Quaker. They are only 90 calories for the whole pack. I just use 1 or 2. They are drizzled with chocolate or carmel and great as a snack by themselves.
Suggestion:
You can add the fat free cream cheese on top of eighter of the Mini Delights or Eggo Waffles
then add the apple mixture on top of that. If you do not use the fat free cream cheese you can also top it off with lite whip cream.
Makes Per Recipe: 2
187 Calories Per Serving 2
I love apple pie, deep dish apple pie, Dutch Apple pie and apple sauce, but none of the store bought items that fit in my diet. So, I made a combination of all of them only without the sugar, starch or fat. I love my apples this way and have already shared the receipt with many friends. I can add the apple mixture on top of Eggo Waffles or Mini Delights and fat free cream cheese if desired, My favorite Sunday Brunch. Servings Per Recipe 2. To make more then 2 double the recipe Ingredients, you can eat 2- servings for only 187 calories Guilt Free how Incredible is that? Awesome dessert and so easy to make!!! ENJOY!!!
35 Minutes to Prepare and Cook
Makes Per Recipe: 2
Ingredients:
2 cups sliced apples, chopped or quartered
1 tsp cinnamon
1 small box or raisins (1.5 oz)
1 Tbl (Smart Balance) Smart Buttery Spread
1 tsp Splenda
1 package of mini delights made by Quaker (if desired)or Eggo Waffles
Directions:
1. Core and peel the apples. Cut into pieces and put in a sauce pan with just enough water to cover.
2. Add butter, Cinnamon and raisins. Bring to a boil.
3. Turn to low and let it cook until the liquid has boiled down to thicken. Add Splenda if the mixture is too tart.
4. When served, crumble some of the 100 calorie cookies on top. (if desired) You can also add a spot of Ready Whip for a fancy dessert or just eat it like applesauce as a snack or a side dish.
Tips:
If you add more apples, just put in enough water to barely cover them. It really depends how how many apples you have in the pan. If it looks like too much water while you are simmering, just pour some off. You want the water to be so low as it will thicken a little as it cooks. It also gets thicker after it cools, and you even eat it cold.
Mini Delights are small bite size crispy multi grain cakes made by Quaker. They are only 90 calories for the whole pack. I just use 1 or 2. They are drizzled with chocolate or carmel and great as a snack by themselves.
Suggestion:
You can add the fat free cream cheese on top of eighter of the Mini Delights or Eggo Waffles
then add the apple mixture on top of that. If you do not use the fat free cream cheese you can also top it off with lite whip cream.
Makes Per Recipe: 2
187 Calories Per Serving 2
Tuesday, October 19, 2010
RECIPE OF THE DAY! OH SO GOOD MEATLESS SHEPHERD'S PIE
Who would believe you can make a hearty shepherd’s pie without meat and gravy?
I have made this dish a few times. I added in a meat substitute and they had no idea! They all LOVED this dish! It was delicious and easy to make! It is now a family favorite!
This recipe reheats beautifully in the microwave.
Try the substitution of veggie burgers and 1 cup of veggies, it "Beefs" it up. ENJOY!!
Prep Time 15 Minutes
Total Time 45 Minutes
Makes 4 servings
1 Serving 470 Calories
Ingredients:
1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
1/2 package Betty Crocker four cheese mashed potatoes
3 cups frozen vegetables, any variety, thawed and drained
1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 can (2.8 ounces) French-fried onions
Directions:
1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Tip:
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Substitution:
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
1 Serving 470 Calories
I have made this dish a few times. I added in a meat substitute and they had no idea! They all LOVED this dish! It was delicious and easy to make! It is now a family favorite!
This recipe reheats beautifully in the microwave.
Try the substitution of veggie burgers and 1 cup of veggies, it "Beefs" it up. ENJOY!!
Prep Time 15 Minutes
Total Time 45 Minutes
Makes 4 servings
1 Serving 470 Calories
Ingredients:
1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
1/2 package Betty Crocker four cheese mashed potatoes
3 cups frozen vegetables, any variety, thawed and drained
1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 can (2.8 ounces) French-fried onions
Directions:
1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Tip:
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Substitution:
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
1 Serving 470 Calories
Monday, October 18, 2010
RECIPE OF THE DAY! MEAL FOR A DEAL BLACK BEAN SOUP
More-for-Your-Money Meal
These days, who can't use a little extra "help" in the kitchen? Eating on a budget is easy—and tasty. This recipe makes 4 servings for under $15.00.
Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences. I love this soup a regular at our house. When serving to kids I use less crushed red pepper to make it slightly less spicy. The soup "magically" turns slightly pink if you add fresh lemon to your bowl of soup. My husband calls this dish "Meal for a Deal Black Bean Soup" So that's what I named it.
It's so hearty and yet low in calories! Definitely a great soup. ENJOY!!
Prep Time 10 Minutes
Total Time 2:10 Hrs:Mins
Makes 4 servings
Ingredients
1 medium onion, chopped (1/2 cup)
1 large garlic clove, finely chopped
1 slice bacon, cut into pieces
3 cups Progresso chicken broth (from 32-oz carton)
1 cup water
1 medium carrot, coarsely chopped (1/2 cup)
1 medium celery stalk, coarsely chopped (1/2 cup)
1/2 cup dried black beans (4 oz)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
4 lemon wedges
See Tip below:
Directions
1.Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
2.Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
3.Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.
Tip: Don't cheat on the cooking time! Simmering this soup over low heat for the full cook time will help extract the maximum flavor from the ingredients and ensure the beans are done.
1 Serving (1 Serving)Calories 125
These days, who can't use a little extra "help" in the kitchen? Eating on a budget is easy—and tasty. This recipe makes 4 servings for under $15.00.
Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences. I love this soup a regular at our house. When serving to kids I use less crushed red pepper to make it slightly less spicy. The soup "magically" turns slightly pink if you add fresh lemon to your bowl of soup. My husband calls this dish "Meal for a Deal Black Bean Soup" So that's what I named it.
It's so hearty and yet low in calories! Definitely a great soup. ENJOY!!
Prep Time 10 Minutes
Total Time 2:10 Hrs:Mins
Makes 4 servings
Ingredients
1 medium onion, chopped (1/2 cup)
1 large garlic clove, finely chopped
1 slice bacon, cut into pieces
3 cups Progresso chicken broth (from 32-oz carton)
1 cup water
1 medium carrot, coarsely chopped (1/2 cup)
1 medium celery stalk, coarsely chopped (1/2 cup)
1/2 cup dried black beans (4 oz)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
4 lemon wedges
See Tip below:
Directions
1.Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
2.Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
3.Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.
Tip: Don't cheat on the cooking time! Simmering this soup over low heat for the full cook time will help extract the maximum flavor from the ingredients and ensure the beans are done.
1 Serving (1 Serving)Calories 125
RECIPE OF THE DAY! FALL BAKED MAPLE APPLES
This fall bounty includes apples, walnuts (I like pecans), and maple syrup. All three come together in this super-fragrant dessert.
It's that time of year again, Apple-picking season. If you are like me you will find you have too many apples on your hands after a weekend of apple-picking with your kids and family. Here is a nice recipe to use up some of the apples. Makes for a low calorie desert.
Apples are loaded with fiber, the soluble kind that helps lower blood cholesterol.
Maple syrup, cinnamon and just a bit of butter bathe baked apples in a luscious warm sauce. YUMMMM... ENJOY!!
Prep Time: 10 min
Start to Finish: 50 min
makes: 4 servings
Ingredients
4 medium cooking apples
1 teaspoon butter or no-trans-fat margarine
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
1 tablespoon chopped nuts, if desired
Directions
1. Heat oven to 375°F. Core apples. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple, to prevent splitting.
2. In ungreased 8-inch square glass baking dish, place apples upright. Place 1/4 teaspoon of the butter and 1 tablespoon of the syrup in center of each apple. Pour water into baking dish until 1/4 inch deep.
3. Bake 30 to 40 minutes, spooning syrup in dish over apples several times, until apples are tender when pierced with a fork. Sprinkle with cinnamon and nuts.
140 Calories per 1 serving
It's that time of year again, Apple-picking season. If you are like me you will find you have too many apples on your hands after a weekend of apple-picking with your kids and family. Here is a nice recipe to use up some of the apples. Makes for a low calorie desert.
Apples are loaded with fiber, the soluble kind that helps lower blood cholesterol.
Maple syrup, cinnamon and just a bit of butter bathe baked apples in a luscious warm sauce. YUMMMM... ENJOY!!
Prep Time: 10 min
Start to Finish: 50 min
makes: 4 servings
Ingredients
4 medium cooking apples
1 teaspoon butter or no-trans-fat margarine
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
1 tablespoon chopped nuts, if desired
Directions
1. Heat oven to 375°F. Core apples. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple, to prevent splitting.
2. In ungreased 8-inch square glass baking dish, place apples upright. Place 1/4 teaspoon of the butter and 1 tablespoon of the syrup in center of each apple. Pour water into baking dish until 1/4 inch deep.
3. Bake 30 to 40 minutes, spooning syrup in dish over apples several times, until apples are tender when pierced with a fork. Sprinkle with cinnamon and nuts.
140 Calories per 1 serving
Saturday, October 16, 2010
I Signed up for a 5K Run - What Have I Done?
I decided I needed a challenge in my exercising. I heard about a 5K run on October 30th, so I signed up for the event! On October 28th, I will pick up my runner's tag, number, T-shirt - and the "goodie bag" - whatever that is, LOL.
They asked for my T-shirt size, and I hesitated because I didn't know if I needed a Large or Medium (OMG - no longer need an extra-large!). So I ordered a Large just to be sure, but when I get there to pick up the items, I will see if the Large is too big for me, and I'll get a Medium. What a dilemma - LOL.
The funny thing is, I'm not a runner LOL. I am a walker - I walk three miles every day and I decided I wanted to push myself, so I signed up for the race. My husband and daughter asked me if I expected to come in first, second or third - I told them I just wanted to come in alive! The average time to run 5K is about 1/2 hour - I told my family that if they don't see me at the finish line in 1 1/2 hours - come looking for me - I'll be out there somewhere! GRIN.
So between now and, when I go for my walk every day, I'll step up the pace and run! Pray for me!
They asked for my T-shirt size, and I hesitated because I didn't know if I needed a Large or Medium (OMG - no longer need an extra-large!). So I ordered a Large just to be sure, but when I get there to pick up the items, I will see if the Large is too big for me, and I'll get a Medium. What a dilemma - LOL.
The funny thing is, I'm not a runner LOL. I am a walker - I walk three miles every day and I decided I wanted to push myself, so I signed up for the race. My husband and daughter asked me if I expected to come in first, second or third - I told them I just wanted to come in alive! The average time to run 5K is about 1/2 hour - I told my family that if they don't see me at the finish line in 1 1/2 hours - come looking for me - I'll be out there somewhere! GRIN.
So between now and, when I go for my walk every day, I'll step up the pace and run! Pray for me!
RECIPE OF THE DAY! OPEN FACE EGGPLANT-ZUCCHINI AND CHEESE
Thick slices of roasted eggplant layered with spinach, zucchini, and cheese is a fun, new way to serve this sometime forgotten vegetable! All you need are hearts of romaine to complete the meal. This low calorie dish will delight your palate. ENJOY!
Total Time: 55 min
Cook Time: 25 min
Serves: 4
Ingredients
1 medium (about 1 1/2 pounds) eggplant
1 tablespoon(s) olive oil, (see steps 1 & 3)
3 teaspoon(s) olive oil, (see steps 1 & 3)
1 teaspoon(s) salt
2 clove(s) garlic, crushed with garlic press
1/8 teaspoon(s) crushed red pepper
1 small (about 6 ounces) zucchini, coarsely shredded
1 bag(s) (6 ounces) baby spinach leaves
1 cup(s) part-skim ricotta cheese
1/4 cup(s) grated Parmesan cheese
2 plum tomatoes, seeded and cut into paper-thin strips
1/8 teaspoon(s) cracked black pepper
Fresh thyme leaves for garnish
Directions
1.Preheat oven to 450 degrees F. Cut ends from eggplant and discard. Cut eggplant crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant slices with 1 tablespoon plus 2 teaspoons oil. Sprinkle eggplant slices with 1/2 teaspoon salt, and place in 15 1/2- by 10
1/2-inch jelly-roll pan.
2.Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully turning slices over halfway through cooking.
3.Meanwhile, in nonstick 12-inch skillet, heat remaining 1 teaspoon oil over medium-high heat until hot. Add garlic and red pepper, and cook 30 seconds, stirring. Add zucchini and 1/4 teaspoon salt, and cook 2 minutes, stirring. Gradually add spinach to skillet, stirring until wilted and water evaporates, about 3 minutes; set aside.
4.In small bowl, mix ricotta, Parmesan, and remaining 1/4 teaspoon salt until blended.
5.Remove pan with eggplant from oven. Mound spinach mixture on the 4 largest eggplant slices in pan; top with remaining eggplant slices. Mound equal amounts of cheese mixture on each eggplant stack. Return to oven; heat through, about 5 minutes (cheese will melt over side of stacks). With wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes, sprinkle with black pepper, and garnish with fresh thyme leaves.
230 Calories per serving
Total Time: 55 min
Cook Time: 25 min
Serves: 4
Ingredients
1 medium (about 1 1/2 pounds) eggplant
1 tablespoon(s) olive oil, (see steps 1 & 3)
3 teaspoon(s) olive oil, (see steps 1 & 3)
1 teaspoon(s) salt
2 clove(s) garlic, crushed with garlic press
1/8 teaspoon(s) crushed red pepper
1 small (about 6 ounces) zucchini, coarsely shredded
1 bag(s) (6 ounces) baby spinach leaves
1 cup(s) part-skim ricotta cheese
1/4 cup(s) grated Parmesan cheese
2 plum tomatoes, seeded and cut into paper-thin strips
1/8 teaspoon(s) cracked black pepper
Fresh thyme leaves for garnish
Directions
1.Preheat oven to 450 degrees F. Cut ends from eggplant and discard. Cut eggplant crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant slices with 1 tablespoon plus 2 teaspoons oil. Sprinkle eggplant slices with 1/2 teaspoon salt, and place in 15 1/2- by 10
1/2-inch jelly-roll pan.
2.Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully turning slices over halfway through cooking.
3.Meanwhile, in nonstick 12-inch skillet, heat remaining 1 teaspoon oil over medium-high heat until hot. Add garlic and red pepper, and cook 30 seconds, stirring. Add zucchini and 1/4 teaspoon salt, and cook 2 minutes, stirring. Gradually add spinach to skillet, stirring until wilted and water evaporates, about 3 minutes; set aside.
4.In small bowl, mix ricotta, Parmesan, and remaining 1/4 teaspoon salt until blended.
5.Remove pan with eggplant from oven. Mound spinach mixture on the 4 largest eggplant slices in pan; top with remaining eggplant slices. Mound equal amounts of cheese mixture on each eggplant stack. Return to oven; heat through, about 5 minutes (cheese will melt over side of stacks). With wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes, sprinkle with black pepper, and garnish with fresh thyme leaves.
230 Calories per serving
Thursday, October 14, 2010
RECIPE OF THE DAY! BEEFLY FLOWING LAVA POTATO
Go from pantry to table in 30 minutes. This hearty dish tops a hearty baked potato with a homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry. This recipe cuts down the cooking and preparation time, You can use fresh veggies if you which also. This dish is so tasty, low calorie and protein rich. Your kids will love this dish the potato will look like a volcano erupting with flowing lava. ENJOY!
Preparation Time: Approximately 5 minutes
Cook Time: Approximately 40 minutes
Makes 6 Servings
Ingredients:
3 large baking potatoes 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound lean ground beef or ground turkey
1 teaspoon dried Italian seasoning
1 can (8 ounces) peas, drained
1 can (8 ounces) sliced carrots, drained
1 can (8 ounces) cut green beans, drained
1 cup canned, diced tomatoes, drained
1 can (15 ounces) beef or turkey gravy
Preparation:
1. Preheat the conventional oven to 450°F.
2. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
3. Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until lightly browned, chopping and turning as needed with a spatula so the beef browns evenly, about 5 minutes.
4. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to “erupt” from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Tip: I know there’s nothing new about microwave-baked potatoes, but the technique in this recipe is a little different and gives much fluffier results. The problem with microwaving baking potatoes is that microwave ovens don’t really bake – they steam – so the potatoes come out damp and dense instead of light and fluffy. You can quickly and easily get the best of both worlds by simultaneously preheating a conventional oven while the potatoes start cooking in a microwave oven. Then, when both the potatoes and the oven are hot, you place the spuds in the conventional oven, and they finish baking in about 20 minutes. The results are identical to oven-baking, but cooked in about half the time.
340 Calories Per Serving: Protein 21g
Preparation Time: Approximately 5 minutes
Cook Time: Approximately 40 minutes
Makes 6 Servings
Ingredients:
3 large baking potatoes 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound lean ground beef or ground turkey
1 teaspoon dried Italian seasoning
1 can (8 ounces) peas, drained
1 can (8 ounces) sliced carrots, drained
1 can (8 ounces) cut green beans, drained
1 cup canned, diced tomatoes, drained
1 can (15 ounces) beef or turkey gravy
Preparation:
1. Preheat the conventional oven to 450°F.
2. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
3. Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until lightly browned, chopping and turning as needed with a spatula so the beef browns evenly, about 5 minutes.
4. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to “erupt” from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Tip: I know there’s nothing new about microwave-baked potatoes, but the technique in this recipe is a little different and gives much fluffier results. The problem with microwaving baking potatoes is that microwave ovens don’t really bake – they steam – so the potatoes come out damp and dense instead of light and fluffy. You can quickly and easily get the best of both worlds by simultaneously preheating a conventional oven while the potatoes start cooking in a microwave oven. Then, when both the potatoes and the oven are hot, you place the spuds in the conventional oven, and they finish baking in about 20 minutes. The results are identical to oven-baking, but cooked in about half the time.
340 Calories Per Serving: Protein 21g
Wednesday, October 13, 2010
RECIPE OF THE DAY! BREAKFAST SANDWICH SALMON & EGGS
Diabetes appropriate, Low calorie, Low cholesterol, Heart healthy, Healthy weight,High potassium,High protein.
This recipe is a great source of protein and potassium.
I can also order this breakfast sandwich when am out with friends or family in a restaurant, it's a favorite of mine to make at home.
Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice. Weight Watchers English muffins are smaller than regular muffins which makes the sandwich...
This recipe is a great source of protein and potassium.
I can also order this breakfast sandwich when am out with friends or family in a restaurant, it's a favorite of mine to make at home.
Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice. Weight Watchers English muffins are smaller than regular muffins which makes the sandwich...
Makes 1 sandwich
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
1/2 teaspoon extra-virgin olive oil
1 tablespoon finely chopped red onion
2 large egg whites, beaten
Pinch of salt
1/2 teaspoon capers, rinsed and chopped (optional)
1 ounce smoked salmon
1 slice tomato
1 whole-wheat English muffin, split and toasted
Preparation
1.Heat oil in a small nonstick skillet over medium heat. Add onion and cook,
stirring, until it begins to soften, about 1 minute. Add egg whites, salt and
capers (if using) and cook, stirring constantly, until whites are set, about
30 seconds.
2.To make the sandwich, layer the egg whites, smoked salmon and tomato on
English muffin.
214 calories per serving, 19 g protein; 221 mg potassium
Sunday, October 10, 2010
Going from Thinking Big to Thinking Small
Almost one year in - wow what a journey!
So many things have changed in my life that still amaze me to this day. My health is 100% better. I have stopped taking at least 8 out of 10 meds. I have so much more energy - I go out so much more, walk and exercise. I feel great about my looks, and I can shop for regular-size clothing!
When I go clothes shopping it makes me smile when I try on clothes that are too big for me! This is a mind set that will take some time to change - I've been so big for so long.
When I take public transportation and see a seat on the bus or train, my heart does not have to beat fast, realizing that I don't have to size it up to see if I can fit into it. I just sit down with room to spare! This is something else it will take time to get used to.
I have 12 more pounds to go before I reach my goal. I have not lost any weight since my last posting - I've hit another plateau that I have spoken so much about. I wanted to be at my goal weight by October 26 - the first anniversary of my LAP-BAND® surgery. I'm not going to make it exactly, but, hey, a year ago I weighed 288 pounds! I know I came a long way and I will surely lose the 12 pounds soon.
I still work out daily. Now I even have a few women who ask me to help them the with their workout regimen on the weekends. We go the the pier and look at the New York skyline from the Jersey side - makes for a great background for walking and exercising. Two of the women have lost 8-10 pounds each and are so excited about it! Can you believe I'm helping others to loose weight?
So I guess it is going to take some time to get used to the new me! I'm extremely happy and excited, and I've been amazed on my one-year journey that has transformed me. Now I'm looking forward to the rest of my life as the new me.
I want to thank everyone on this site for all the wonderful support and encouragement that has been so important to me. And I know that this support is so important to all of us who are in the process of changing our lives in such a big way!
So many things have changed in my life that still amaze me to this day. My health is 100% better. I have stopped taking at least 8 out of 10 meds. I have so much more energy - I go out so much more, walk and exercise. I feel great about my looks, and I can shop for regular-size clothing!
When I go clothes shopping it makes me smile when I try on clothes that are too big for me! This is a mind set that will take some time to change - I've been so big for so long.
When I take public transportation and see a seat on the bus or train, my heart does not have to beat fast, realizing that I don't have to size it up to see if I can fit into it. I just sit down with room to spare! This is something else it will take time to get used to.
I have 12 more pounds to go before I reach my goal. I have not lost any weight since my last posting - I've hit another plateau that I have spoken so much about. I wanted to be at my goal weight by October 26 - the first anniversary of my LAP-BAND® surgery. I'm not going to make it exactly, but, hey, a year ago I weighed 288 pounds! I know I came a long way and I will surely lose the 12 pounds soon.
I still work out daily. Now I even have a few women who ask me to help them the with their workout regimen on the weekends. We go the the pier and look at the New York skyline from the Jersey side - makes for a great background for walking and exercising. Two of the women have lost 8-10 pounds each and are so excited about it! Can you believe I'm helping others to loose weight?
So I guess it is going to take some time to get used to the new me! I'm extremely happy and excited, and I've been amazed on my one-year journey that has transformed me. Now I'm looking forward to the rest of my life as the new me.
I want to thank everyone on this site for all the wonderful support and encouragement that has been so important to me. And I know that this support is so important to all of us who are in the process of changing our lives in such a big way!
RECIPE OF THE DAY! GAZPACHO-SMOKE TURKEY
This is a very economy friendly recipe look below for total cost you will be amaze.
Gazpacho, the classic fresh-vegetable salad from Spain that eats like a soup, usually takes a lot of chopping. In this streamlined recipe, most of the chopping is done for you by using canned tomatoes and vegetable juice. Because vegetable juice is a combination of several vegetables, you get most of the garden-fresh quality of a traditional gazpacho in a single ingredient. By adding some smoked turkey, this traditional light soup serves as a hearty, one-pot main-dish meal. For a spicier gazpacho, add a dash of hot pepper sauce. ENJOY!
Total cost: $8.31
Servings: 4
Preparation Time: Approximately 10 minutes
Ingredients:
2 medium cucumbers, peeled and diced, divided
1 quart (32 fl oz) canned low sodium vegetable juice, divided
8 (1 ounce) unsalted tortilla chips
1 can (14.5 oz) no salt added diced tomatoes
8 ounces smoked turkey, cut in small dice
Preparation:
1. In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.
2. Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
3. Serve immediately or refrigerate for up to 24 hours before serving.
Serving Suggestions: Garnish with lime wedges, if desired.
170 Calories Per Serving:
Gazpacho, the classic fresh-vegetable salad from Spain that eats like a soup, usually takes a lot of chopping. In this streamlined recipe, most of the chopping is done for you by using canned tomatoes and vegetable juice. Because vegetable juice is a combination of several vegetables, you get most of the garden-fresh quality of a traditional gazpacho in a single ingredient. By adding some smoked turkey, this traditional light soup serves as a hearty, one-pot main-dish meal. For a spicier gazpacho, add a dash of hot pepper sauce. ENJOY!
Total cost: $8.31
Servings: 4
Preparation Time: Approximately 10 minutes
Ingredients:
2 medium cucumbers, peeled and diced, divided
1 quart (32 fl oz) canned low sodium vegetable juice, divided
8 (1 ounce) unsalted tortilla chips
1 can (14.5 oz) no salt added diced tomatoes
8 ounces smoked turkey, cut in small dice
Preparation:
1. In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.
2. Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
3. Serve immediately or refrigerate for up to 24 hours before serving.
Serving Suggestions: Garnish with lime wedges, if desired.
170 Calories Per Serving:
RECIPE OF THE DAY! WINTER MORNING PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Whether you're looking for a festive, fall breakfast or simply an alternative to the ordinary pancake, Pumpkin Pancakes are the perfect solution. The sweet hint of brown sugar mixed with pumpkin spice makes for the perfect pancake. ENJOY!
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 15 minutes
Makes 6 Pancakes:
Ingredients:
2 cups baking mix, such as Bisquick
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
1 can (5 ounces) evaporated fat-free milk
1/2 cup canned solid pack pumpkin
2 large eggs, lightly beaten
2 tablespoons vegetable oil,(100 cal) Lite syrup (optional)
Preparation:
1. Combine the baking mix, brown sugar and pie spice in a large bowl; mix well. Stir in the milk, pumpkin, eggs and oil, mixing until the dry ingredients are completely moistened. Lightly grease the griddle or skillet with oil.
2. Heat the griddle over medium heat until hot. For 4-inch pancakes, pour a scant 1/4 cup batter onto the hot griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook the second sides until golden brown. Serve warm with Lite syrup, if desired.
Suggestion: You can use fresh fruit or 100% Fruit Preserves to cut the calories down even more.
Tip: Pancakes can be made into jack-o'-lanterns by using dried cranberries or raisins for the face. Immediately after pouring batter onto griddle, arrange fruit to make eyes, nose and crooked mouth before batter sets up.
370 calories Per Serving: 3 medium Pancakes with (100 cal) Lite syrup
Whether you're looking for a festive, fall breakfast or simply an alternative to the ordinary pancake, Pumpkin Pancakes are the perfect solution. The sweet hint of brown sugar mixed with pumpkin spice makes for the perfect pancake. ENJOY!
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 15 minutes
Makes 6 Pancakes:
Ingredients:
2 cups baking mix, such as Bisquick
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
1 can (5 ounces) evaporated fat-free milk
1/2 cup canned solid pack pumpkin
2 large eggs, lightly beaten
2 tablespoons vegetable oil,(100 cal) Lite syrup (optional)
Preparation:
1. Combine the baking mix, brown sugar and pie spice in a large bowl; mix well. Stir in the milk, pumpkin, eggs and oil, mixing until the dry ingredients are completely moistened. Lightly grease the griddle or skillet with oil.
2. Heat the griddle over medium heat until hot. For 4-inch pancakes, pour a scant 1/4 cup batter onto the hot griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook the second sides until golden brown. Serve warm with Lite syrup, if desired.
Suggestion: You can use fresh fruit or 100% Fruit Preserves to cut the calories down even more.
Tip: Pancakes can be made into jack-o'-lanterns by using dried cranberries or raisins for the face. Immediately after pouring batter onto griddle, arrange fruit to make eyes, nose and crooked mouth before batter sets up.
370 calories Per Serving: 3 medium Pancakes with (100 cal) Lite syrup
Saturday, October 9, 2010
RECIPE OF THE DAY! CROWN ROAST OF PORK-STUFFED
Dazzle your family and holiday guests with this beautiful, and might I add, delicious dish.
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!
Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20
Ingredients
1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1 1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Spiced crab apples (optional)
Directions
1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.
2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.
279 calories per serving-(1 each)
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!
Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20
Ingredients
1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1 1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Spiced crab apples (optional)
Directions
1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.
2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.
279 calories per serving-(1 each)
RECIPE OF THE DAY! BLUEBERRY & PEACH COBBLER
Low calorie, Low cholesterol, Low sodium, Healthy weight.
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet. Just made it yesterday for some company and it was a hit. It's really good and guilt free! ENJOY!!
Active Time: 20 minutes
Total Time: 1 1/4 hours
Ingredients
3 tablespoons unsalted butter
3 tablespoons canola oil
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon vanilla extract
3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
2 cups (1 pint) fresh or frozen blueberries
Preparation
1.Preheat oven to 350°F.
2.Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
3.Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla, stir to combine.
4.Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
5.Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
182 calories Per serving
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet. Just made it yesterday for some company and it was a hit. It's really good and guilt free! ENJOY!!
Active Time: 20 minutes
Total Time: 1 1/4 hours
Ingredients
3 tablespoons unsalted butter
3 tablespoons canola oil
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon vanilla extract
3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
2 cups (1 pint) fresh or frozen blueberries
Preparation
1.Preheat oven to 350°F.
2.Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
3.Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla, stir to combine.
4.Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
5.Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
182 calories Per serving
Friday, October 8, 2010
RECIPE OF THE DAY! MAPLE-MUSTARD PORK TEMNDERLOIN
Diabetes appropriate, Low calorie, Low carbohydrate, Low sodium, Heart healthy, Healthy weight, Gluten free.
What a fantastic recipe and so easy to make.
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir. What a satisfying dish. ENJOY!!
Makes 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients
3 tablespoons Dijon mustard, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage
Preparation
1.Preheat oven to 425°F.
2.Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3.Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4.Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
225 calories Per serving
What a fantastic recipe and so easy to make.
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir. What a satisfying dish. ENJOY!!
Makes 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients
3 tablespoons Dijon mustard, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage
Preparation
1.Preheat oven to 425°F.
2.Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3.Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4.Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
225 calories Per serving
Thursday, October 7, 2010
RECIPE OF THE DAY! PORTOBELLO CAPS STUFFED WITH TOMATO-OLIVES & CHEESE
Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low sodium, Heart healthy, Healthy weight, Gluten free.
This meatless dish makes for a great meal.
Portobello caps make excellent mini casseroles. Here they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal. Tasty and filling to. ENJOY!!
Makes 4 servings
Active Time: 35 minutes
Total Time: 40 minutes
Ingredients
2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
Preparation
1.Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2.Preheat grill to medium.
3.Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4.Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Tips & Notes
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
122 calories Per serving
This meatless dish makes for a great meal.
Portobello caps make excellent mini casseroles. Here they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal. Tasty and filling to. ENJOY!!
Makes 4 servings
Active Time: 35 minutes
Total Time: 40 minutes
Ingredients
2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
Preparation
1.Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2.Preheat grill to medium.
3.Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4.Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Tips & Notes
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
122 calories Per serving
Tuesday, October 5, 2010
RECIPE OF THE DAY! BROWN SUGAR-RUM SAUCE OVER BANANAS
Low calorie, Low cholesterol, Low saturated fat, Low sodium, Heart healthy, Healthy weight, Gluten free.
Seriously delicious and guilt free desert.
Bananas cooked in a delectable brown-sugar-rum sauce make for a quick yet impressive dessert. This desert tastes like something you would have at an upscale restaurant! Super quick to make too. My friends and family loves this dish. ENJOY!!! ENJOY!!!
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Preparation
1.Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling. Add rum, lime juice and cinnamon and cook until slightly thickened. Add bananas and cook, stirring, until tender. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt.
208 calorie Per serving
Seriously delicious and guilt free desert.
Bananas cooked in a delectable brown-sugar-rum sauce make for a quick yet impressive dessert. This desert tastes like something you would have at an upscale restaurant! Super quick to make too. My friends and family loves this dish. ENJOY!!! ENJOY!!!
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Preparation
1.Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling. Add rum, lime juice and cinnamon and cook until slightly thickened. Add bananas and cook, stirring, until tender. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt.
208 calorie Per serving
Monday, October 4, 2010
RECIPE OF THE DAY! DUCK POMEGRANATE
Diabetes appropriate, Low calorie, Low sodium, Heart healthy, Healthy weight, High potassium, Gluten free.
Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress. Easy to cook, tastes great and juicy, this dish will impresses the person you are cooking for. ENJOY!!
Makes 2 servings
Active Time: 45 minutes
Total Time: 45 minutes
Ingredients
1 pound boneless duck breast, skin removed (see Note)
1/2 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley, for garnish (optional)
Preparation
1.Preheat oven to 450°F.
2.Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
3.While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
4.Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
Tips & Notes
Note: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections.
Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
272 calories per serving
Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress. Easy to cook, tastes great and juicy, this dish will impresses the person you are cooking for. ENJOY!!
Makes 2 servings
Active Time: 45 minutes
Total Time: 45 minutes
Ingredients
1 pound boneless duck breast, skin removed (see Note)
1/2 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley, for garnish (optional)
Preparation
1.Preheat oven to 450°F.
2.Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
3.While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
4.Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
Tips & Notes
Note: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections.
Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
272 calories per serving
Sunday, October 3, 2010
RECIPE OF THE DAY! SAUTEED CUCUMBERS WITH SEARED SCALLOPS
Diabetes appropriate, Low calorie, Low carbohydrate, Low saturated fat, Low sodium, Heart healthy, Healthy weight, High potassium, Gluten free.
Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with boiled new potatoes. This wonderful dish will delight your taste buds. ENJOY!!
Makes 4 servings
Active Time: 25 minutes
Total Time: 1 hour
Ingredients
2 large English cucumbers (see notes below)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
1/4 cup reduced-fat sour cream
1 1/4 pounds large dry sea scallops, (see Tip below), tough muscle removed
1 tablespoon minced fresh dill, or flat-leaf parsley for garnish
Preparation
1.Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
2.Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.
3.Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.
Tips & Notes
Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly. But if the only Scallops you can find are frozen ones then place them on a paper towel and pat dry.
Notes: English cucumbers:
There’s nothing wrong with the common slicing cucumber, but the English cucumber has it beat in several ways:
It is generally sold wrapped in plastic to reduce water loss, and so is usually not waxed and therefore does not need peeling.
It is usually called seedless (which is an outright lie), but its seeds are much smaller and less prominent.
It is the seeds in a cucumber (and especially in an aging cucumber) that make it bitter, so a semi-seedless English cucumber is less likely to be bitter.
It has been bred to be more easily digested than some other varieties (fewer burps).
225 calories per serving
Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with boiled new potatoes. This wonderful dish will delight your taste buds. ENJOY!!
Makes 4 servings
Active Time: 25 minutes
Total Time: 1 hour
Ingredients
2 large English cucumbers (see notes below)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
1/4 cup reduced-fat sour cream
1 1/4 pounds large dry sea scallops, (see Tip below), tough muscle removed
1 tablespoon minced fresh dill, or flat-leaf parsley for garnish
Preparation
1.Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
2.Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.
3.Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.
Tips & Notes
Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly. But if the only Scallops you can find are frozen ones then place them on a paper towel and pat dry.
Notes: English cucumbers:
There’s nothing wrong with the common slicing cucumber, but the English cucumber has it beat in several ways:
It is generally sold wrapped in plastic to reduce water loss, and so is usually not waxed and therefore does not need peeling.
It is usually called seedless (which is an outright lie), but its seeds are much smaller and less prominent.
It is the seeds in a cucumber (and especially in an aging cucumber) that make it bitter, so a semi-seedless English cucumber is less likely to be bitter.
It has been bred to be more easily digested than some other varieties (fewer burps).
225 calories per serving
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