Manda's Recipe Collection

Low Fat Scalloped Potatoes

2012-02-08T20:10:00.002-06:00

I've always loved scalloped potatoes, but considered them a treat rather than a side dish we could eat on a regular basis. However, this recipe completely revolutionized my concept of scalloped potatoes! It's based off of a Cooking Light recipe that I simplified to make it more everyday-friendly. These potatoes taste cream and cheesy...you will never guess they're low fat!

Low Fat Scalloped Potatoes
6 red potatoes or three large russet potatoes peeled and very thinly sliced
2 tbsp melted butter
1/2 tsp salt
freshly ground black pepper
1/4 cup grated parmesan cheese (or a little more if needed :) )
2 tbsp shredded cheddar cheese
1 cup skim milk

Preheat oven to 425 degrees. Spray a 13 x 9 inch baking dish with cooking spray. Place half of the sliced potatoes into the bottom of the baking dish. Sprinkle with half of the salt and half of the cheese. Top with freshly grated pepper. Drizzle 1 tbsp butter over the top. Layer the rest of the potatoes and top with the rest of the cheese, salt, pepper and butter. Sprinkle the cheddar over the top. Pour the milk over the top of the potatoes. Bake, uncovered, for 40 minutes or until nicely browned on top.

Whole Wheat Tortillas

2012-02-08T13:26:00.003-06:00

My parents live in The Woodlands, TX, where they have an incredible grocery store chain called H.E.B. The initials stand for Here Everything's Better, and I have to say that I completely agree. It is a fantastic grocery store. One of our favorite treats we always purchase there are their freshly made whole wheat tortillas. They literally are warm when you purchase them- and they melt in your mouth! This recipe came about as an attempt to find a whole wheat tortilla recipe that could compare with those H.E.B. jewels that I love so much. I was making breakfast burritos for 50 people and thought a homemade tortilla would be yummy. Before I made a huge batch, I wanted to test several recipes to see which one I liked the best. Some recipes had too much oil and some had too little oil. I also found that I preferred the flavor that butter gave to the tortillas vs. oil. However, if you are trying to avoid saturated fat or are a vegan, oil works perfectly fine. This recipe is simple and yields 10-12 tortillas, depending on how big you want them to be. It only takes 30 minutes to make a batch, so they really aren't too time consuming. Trust me...you will not regret making these!!

Whole Wheat Tortillas
2 cups white whole wheat flour (I haven't tried substituting plain whole wheat flour...but I can imagine you'd probably have to add a touch more water)
5 tbsp melted butter or oil, or a combination
1 tsp salt (I use finely ground sea salt)
3/4 cup warm water

In a bowl or stand mixer bowl, combine the melted butter or oil with the flour and salt. Mix until a sandy mixture forms. Pour in the water and mix until a slightly sticky dough forms. If dough is dry, add more water. It should be sticky to the touch and cling a bit to the sides of the bowl. Form a log 10 inches long for 10 larger tortillas or 12 inches long for 12 smaller (taco size) tortillas. Wrap in plastic wrap. Allow to sit on the counter for 15 minutes.

Cut log into 10 or 12 equal pieces. I always divide it in half first, then cut each half into equal size pieces. Heat a cast iron skillet or nonstick skillet over medium heat. Pull off one of the pieces of dough and roll into a thin, flat circle, making sure to use a dusted surface and rolling pin as the dough is sticky. Place dough in the preheated pan and cook about 30 seconds on one side, until it is very light brown and starts to slightly bubble. Flip over and cook a few more seconds on the other- until light brown on the other side (about 30 seconds but possibly less depending on how hot your pan is). I usually place one in the pan, roll out another one, then flip the one that I'm cooking. The timing is perfect and usually makes the process really quick.

Serve tortillas immediately, or store in a plastic zip-top bag in the refrigerator. I've kept them for a week without any problems. Reheat in the microwave or toaster oven, or make a really yummy quesadilla!

Mom's Shrimp Creole

2012-01-24T22:04:00.006-06:00

This is a dish I grew up eating and always loved. I will admit that, when I was little, I'd pick out the shrimp and eat only the sauce. However, my taste buds have changed quite a bit (as my mom ALWAYS used to tell us they would!) The beauty of this dish is that it is SO full of flavor, yet it's pretty simple. It does involve making a roux, but I think it's the perfect place to start if you've never made a roux before, since it's a light roux, as opposed to a time-consuming, labor-of-love dark roux. My mom grew up in Alabama, so she has a great repertoire of southern recipes and this is one that we always looked forward to eating. It's great served over a big bowl of rice with fresh french bread and a salad.
3 lbs raw shrimp, peeled and deveined
2 tbsp vegetable oil (typically, you would use 1/4 cup, but I've found that you can cut back on the fat without a problem)
1/4 cup flour
1 cup diced onion
1 green bell pepper, diced
1/2 cup diced celery
2 cloves garlic, minced
16 oz tomato sauce
1/2 cup water
1 tsp salt (or creole seasoning)
1/2 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp Tabasco
2 tbsp chopped green onions

Heat oil in a pan on medium-high heat. Add the flour and stir continuously until it reaches a light, golden brown color. It should smell nutty. Add the onions, bell peppers, garlic and celery. Cook until tender. Add all remaining ingredients, except shrimp and green onions. Cover and simmer gently for 30 minutes, stirring occasionally. The sauce will be pretty thick. Add shrimp and cook an additional 15 minutes or until shrimp are cooked through and sauce has thickened back up (the liquid from the shrimp thins it a touch at first). Serve over rice. Serves 4 (generous size portions or 6 smaller portions)

Vegetarian Chili

2012-01-24T21:35:00.005-06:00

At the beginning of the year, our church spends three weeks fasting. My husband and I usually do a Daniel fast, taken from the book of Daniel in the Bible. It consists of eating only fruits, veggies and whole grains. Thus, I'm often on the hunt for vegetarian/meatless recipes. The beauty of this dish is it is extremely kid-friendly. I topped our kids' bowls with a generous amount of sour cream, cheddar and organic blue corn chips and they went to town :). I think we'll be eating it year-round!

1 tbsp olive oil
1 1/2 cups white onion, diced
3 cloves of garlic, minced
2 poblano chilies, seeded and diced
2 heaping tsp chili powder
1 heaping tsp cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 1/2 cups water
1 can chili ready tomatoes or diced tomatoes
2 cans great northern beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can hominy rinsed and drained
Cooked brown rice

Toppings:
crushed tortilla chips
sour cream
shredded cheddar
sliced green onions
cilantro
Chalula sauce

Saute the onion and poblano peppers in olive oil for about 5 minutes, until onions are translucent. Add the garlic, spices, salt and pepper and saute another 2-3 minutes. Place 1/2 cup of the great northern beans in a bowl and mash. Add the rest of the soup ingredients, including mashed beans, to the pot. Simmer, uncovered, for 30 minutes. Ladle over a spoonful of brown rice and top with desired toppings.

Spinach, Bacon and Onion Mini Quiche

2011-04-14T17:01:00.002-05:00

I have been quiche hungry lately, but tend to not have 2 hours in the morning to make breakfast (a quiche usually takes about an hour to bake, not to mention the time to prep filling and make the crust). So, the thought popped into my head to make a smaller version. I looked at the ingredients I had on hand, and these yummy little breakfast goodies were born!
4 slices turkey bacon
1 cup diced onion
2 cups fresh spinach, stems removed
1/4 tsp salt
1 tsp pepper
4 eggs
3/4 cup lowfat sour cream
1/2 cup milk
1 cup reduced fat shredded cheddar
1/4 cup parmesan cheese, grated
1 store bought or homemade pie crust (I halved my regular pie crust recipe and it made 10 muffin size quiches

Cook bacon in sautee pan. Allow to cool on a paper towel. In the same pan, add the onion and sautee until tender. Stir in the spinach until wilted. In a small bowl, beat together the eggs, milk and sour cream. Season with salt and pepper. Add the veggies, chopped bacon and all of the cheese. Stir until combined. Cut pie crust into 4 inch circles. Line muffin tins with circles (you should have about 10). Fill each crust with the filling. Bake in a 400 degree oven for 25 minutes, or until filling is set. Yield 10 muffin sized quiches

Amazingly Simple and Delicious Homemade Hot Chocolate

2010-11-12T14:42:00.003-06:00

I am seriously addicted to this hot cocoa recipe. It's so easy to make and tastes amazingly rich, even when made with fat free milk. It's perfect by itself or served with some crisp cookies.

Serves 2

2 cups milk (I used fat free)
1 tbsp cocoa powder
1/2 tbsp sugar
1/4 cup semisweet chocolate chips
1/2 tsp vanilla

Whisk together the milk, cocoa powder and sugar in a sauce pan and heat until steaming. Remove from heat and add the chocolate chips and vanilla. Whisk until the chocolate chips are melted. Enjoy!

Honey Mustard Turkey Wraps

2010-11-12T14:30:00.003-06:00

I know recipes can be ridiculously simple at times, however, I think it's always nice to get fresh ideas for how to use typical ingredients. I made these wraps for lunch the other day and my 2-year-old son and I really enjoyed them. They would be great for busy, working ladies to take on the go or for moms at home who need something a little different to eat for lunch. They fresh and very low fat.

Serves 2

1 tbsp honey
1 tbsp dijon mustard
2 whole wheat tortillas (my favorite brand is Tumaros Honey Wheat, made without lard and with very little added sweeteners)
1 cup spring mix salad
4 sliced turkey deli meat (I used peppered turkey breast and it was awesome!)

Combine the honey and the mustard. Spread a 1/2 the mixture down the center of each tortilla, reserving the other half. Spread it around the tortilla, using the back of the spoon. Place two slices of turkey down the center of each tortilla and top with 1/2 cup of the salad. Drizzle the remaining honey mustard over the salad. Roll up and slice on a diagonal in half. Enjoy with fresh fruit and brown rice chips for a perfect lunch!

Baked Chicken with Brown and Wild Rice

2010-11-12T14:12:00.003-06:00

I adapted this from a recipe I found in a cooking magazine that called for white rice and chicken thighs. I found that chicken breasts and par-boiled brown and wild rice worked great! This is a sneaky way to get kids to eat veggies because the rice is made with carrots and mushrooms.

Serves 4

1/4 cup wild rice
3/4 cup brown rice
2 cups chicken broth
1 tbsp olive oil
4 boneless skinless chicken breasts, pounded thin
Salt, pepper, garlic powder
2 carrots, thinly sliced
1 small package button mushrooms, thinly sliced
1 large onion, finely diced
2 cloves garlic, chopped
1/4 tsp salt
pepper
1/4 cup sherry cooking wine, or regular wine
1/4 cup half and half
1/2 cup plus 3 tbsp chicken broth, divided
Parmesan cheese

In a small saucepan, combine the rices and 2 cups chicken broth. Bring to a boil, then cover, reduce heat to low and simmer 30 minutes. Meanwhile, heat 1 tbsp olive oil in an oven-proof skillet (one with a lid). Season chicken with salt, pepper and garlic powder. Brown chicken on both sides, then set aside. Add the carrots, mushrooms, onions and 1/4 tsp salt to the pan. Sautee until all of the liquid is evaported from the veggies and browned bits begin to form on the bottom of the pan. Stir in the garlic and black pepper and cook one more minute. Deglaze the pan with the wine. Add the half and half and the 1/2 cup chicken broth. Stir in the rice and mix well. Spread rice mixture evenly on bottom of pan. Place chicken breasts on top of the rice and drizzle the 3 tbsp chicken broth over the chicken. Sprinkle with parmesan cheese. Cover with the lid of the pan. Bake in a 375 degree oven for 30 minutes. Remove lid and bake 5 more minutes. Remove from oven and cover again. Allow to sit for 5 minutes, to make sure rice doesn't stick in the pan.

Mashed Sweet Potatoes

2010-11-12T14:00:00.003-06:00

This is another go-to dish for our family. We love to eat sweet potatoes year-round, but especially in the fall. I prepare them with fat free milk and a touch of butter, so they are light and not extremely rich. The walnuts add such a nice bite to the dish. The crunch is a nice contrast to the soft potatoes.

Serves about 6

3 medium to large sweet potatoes, rinsed and pierced with a fork
1/4 cup milk (I use fat free and sometime add a splash of half and half)
1 1/2 tbsp butter
1/4 tsp salt
1 tbsp brown sugar
1 tbsp real maple syrup
Nut topping:
1/2 cup walnuts
1 tbsp brown sugar
1/2 tbsp half and half
dash of salt
cooking spray

Place potatoes on a baking sheet and bake in a 400 degree oven for approximately 40 min, or until you can easily poke them with a fork. Remove the skins from the potatoes and place in a large bowl. Add the rest of the ingredients, through maple syrup. Beat with a hand mixer or a fork until smooth. For the nut topping, combine ingredients and mix until the nuts are well coated in the sugar/half and half coating. Pour onto a cookie sheet coated in cooking spray (you can cover the sheet in foil first and grease the foil). Bake in a 400 degree oven for about 5 minutes, until the nuts are toasted and the topping is bubbly. Remove from oven and allow to cool. I make them in my toaster oven and just toast them once on medium-dark. Sprinkle nuts over the bowl of potatoes.

Quick Greens

2010-11-12T13:37:00.004-06:00

Greens are one of those veggies that are SO good for us, but often take a long time to cook. This is a recipe that turns them into a side dish that can be prepared in under 20 minutes. Thus, they can be eaten any night of the week. The hint of turkey bacon and loads of garlic and onions make them taste like they've been simmering for hours. I serve them alongside roast chicken and mashed sweet potatoes for a perfect fall dinner.

Serves 4

1 bunch collard greens, turnip greens or kale rinsed well and hard stems removed and chopped into bite-size pieces
1/2 tbsp kosher salt
1 tsp olive oil
3 slices turkey bacon, chopped into bite size pieces
1 c finely diced onion
3 cloves chopped garlic
1/2 cup chicken broth
black pepper

Season a large pot of boiling water with salt and add greens. Boil greens for 7 minutes; drain. Meanwhile, heat the olive oil over medium-high heat and add the bacon. Sautee until light brown and crispy. Add the onion and sautee until tender. Add the garlic and cook another minute. Stir in the drained greens, the chicken broth and season with the black pepper. Cover and simmer 10 minutes.

Caramel Popcorn

2010-11-11T15:15:00.004-06:00

We love popcorn in our family- it's cheap and pretty versatile, not to mention tasty! This is my go-to recipe for caramel popcorn (my 2 year old actually asks me to make it for him). I combined a few recipes that I found in one of those company cookbooks where everyone contributes their favorite recipes. The caramel is made in the microwave, so it's really easy (I've only burnt it once! :) )

Makes about 10 cups popcorn

Ingredients:
1/2 c popcorn kernels
1/2 c dark brown sugar
2 tbsp light corn syrup
1/4 c unsalted butter
1/8 tsp salt
1/2 tsp baking soda

Preheat oven to 200 degrees. Pop popcorn in an air popper or in a pot on the stove. In a glass bowl, combine sugar, corn syrup, butter and salt. Microwave for 2 minutes. Stir. Microwave 1 1/2 minutes longer. Stir in the baking soda. Pour over popcorn and stir to coat. Pour mixture onto a cookie sheet. Bake for one hour, stirring every 15 minutes. It's totally worth the effort!!

Multi-Grain Waffles

2010-11-11T14:53:00.007-06:00

I'M BACK!! It's been so very long since I've taken time to update my blog, but at least I've been productive! I am now a mommy of 2, so life has become somewhat busier. However, my baby girl is now 8 weeks old, so I feel like I'm finally finding my way back into my kitchen again. Breakfast, as we all know, is a very important meal. So, I'm starting to collect more breakfast recipes, in order to keep things interesting. This is my new favorite go-to waffle recipe. I found it on my new favorite iPhone app- SparkRecipes. Although you have to purchase several items that you might not have on hand (ground flax seed and wheat germ), you'll be able to make OODLES of waffles once you buy them! It's a good idea to store the ground flax seed and wheat germ in the fridge for longevity. These babies are packed full of great nutrients and they're lowfat! I make them with my round waffle maker. The full recipe makes around 10 waffles, so I usually halve it for us. Enjoy with some real maple syrup and sliced fruit!

Makes 8-10 round waffles

Ingredients:
1 3/4 c whole wheat flour
1/4 c oats
1/4 c ground flax seed (AKA flax seed meal- buy it in the flour section of your grocery store or
health food section)
1/4 c wheat germ
4 tsp baking powder
1/4 tsp salt
1 egg
2 egg whites
1 3/4 cups milk
1/4 cup plus 3 tbsp applesauce
1 tbsp canola oil
1 tsp vanilla extract

Combine dry ingredients, through salt. Set aside. Combine wet ingredients and stir into dry ingredients. Bake in waffle iron until golden brown and crispy. Serve immediately or keep warm on a cooling rack in a 200 degree oven.

Rainy Day Smores

2009-10-21T23:20:00.004-05:00

So, I happen to love smores, like most of America. However, I don't often have a big fire burning in my backyard to cook them on, so I had to get creative! Here is a very easy method for making smores indoors. You can be so creative with them. Try different fillings, like marshmallows, butterscotch chips and pecans, marshmallows, Nutella and bananas, marshmallows, peanut butter, white or milk chocolate and bananas or marshmallows, strawberries and chocolate- yum!

Mini marshmellows
Chocolate chips, dark chocolate or milk chocolate bar (whatever chocolate you have!)
Graham crackers
Slice bananas

Preheat the broiler on your oven or toaster oven. Top graham crackers with chocolate and then marshmallows. Place the marshmallow and chocolate covered graham crackers on a baking sheet. Broil for 3-5 minutes or until the marshmallows are toasted to your liking. Top with sliced bananas and another marshmallow. Imagine you're sitting outside in front of a warm fire and enjoy!

Creamy Vegetable Lasagna

2009-10-21T22:53:00.006-05:00

This recipe was based on a recipe I saw for lasagna with sausage and mushrooms. I decided to leave out the sausage and substitute roasted red bell pepper and roasted zucchini. It was delicious! Eli literally ate his entire bowl (this rarely happens). The secret to building a lot of flavor into this lasagna is to brown the mushrooms and onions in the butter (don't rush this step) and to broil the zucchini until the edges are golden brown. You could add italian sausage or left over cooked chicken if you'd like. I served it with a large helping of sauteed broccoli with olive oil and garlic and a piece of my french bread toasted with olive oil, garlic and parmesan.

6 medium zucchini, sliced lengthwise into four strips each
2 red bell peppers, cut in half stem and seeds removed or 1 jar roasted red bell peppers in water (NOT vinegar!)
1/2 to 1 tsp salt
pepper
3 tbsp olive oil, divided
2 tbsp butter
4 tbsp flour
1 package white mushrooms, rinsed and sliced
2 cloves garlic, minced
1 1/2 cups diced onion
1/2 tsp salt (taste sauce for seasoning once it's finished. If your chicken broth is low sodium, you'll probably want to add more)
2 cups chicken broth
2 cups milk
12 whole wheat lasagna noodles, cooked according to package directions (or use the regular oven-ready lasagna)
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Preheat your oven on broil. Place the bell peppers and sliced zucchini on a baking sheet. Brush both sides of zucchini with olive oil. Season with salt and pepper. Broil 5-10 minutes, until the skin of the bell peppers turns black and the zucchini are golden brown around the edges. Remove from oven. Cover bell peppers in foil to allow time to steam, in order to remove the skin (approx. 5 minutes). Chop the zucchini into bite-size pieces. Set aside. Remove skin from bell peppers and dice. Mix with the zucchini.

In a large saucepan, on medium-high heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the mushrooms. Sautee 5-7 minutes, or until golden brown. Add the onions and garlic. Season with pepper and 1/2 tsp salt. Sautee until the onions are tender and light brown. Add the 4 tbsp flour, stirring to coat all of the mushrooms. Add the broth and milk, stirring well. Simmer about 5 more minutes on medium-high heat, until thickened.

Preheat oven to 375 degrees. To assemble lasagna, spoon 2/3 cup of the sauce on the bottom of a 9 x 13 inch baking dish. Layer three noodles. Top with 1/3 of the zucchini/bell pepper mixture. Sprinkle with 1/4 cup mozzarella. Repeat layers two more times, ending with a final layer of noodles. Pour the rest of the sauce over the top and sprinkle with remaining mozzarella and the 1/4 parmesan. Bake, covered with foil, for 30 minutes. Remove foil and bake 15 more minutes, or until very bubbly and cheese begins to brown. Allow to sit for 5 minutes before serving.

No-Fry Cinnamon Sugar Potato Doughnuts

2009-10-20T11:16:00.003-05:00

Okay, I must admit that I LOVE doughnuts! Who doesn't? But, I would never make them at home because we don't eat fried food at home and I wouldn't want a whole dozen doughnuts sitting around my house. So, you can imagine how excited I was when I found this recipe! It was in an old Taste of Home magazine that my mom handed down to me when I got married 7 years ago. Mundo and I really enjoyed munching on these for breakfast. I served them with fruit salad and scrambled eggs with bell peppers and potatoes. It was a great breakfast! I halved the recipe and it made a little over a dozen. They only had 2 tbsp of butter in the whole batch, so I felt pretty good about eating them. They would also be yummy with a chocolate glaze or dipped in powdered sugar (or any other creative topping!) If you experiment with different toppings, let me know. I'd love to try them!

1 cup cooked, mashed potato (completely plain. I peeled and diced it, then cooked it in water in the microwave for about 5 minutes)
1/4 cup cooking liquid from the potatoes
1 cup warm milk
2 eggs, well beaten
1/2 cup sugar
1 tsp salt
4 1/2 cups bread flour or 1 1/2 cups whole wheat flour and 3 cups bread or unbleached white flour
1 envelope (2 1/4 tsp) fast rise, active dry, yeast

Topping:
3/4 cup sugar
1 1/4 tsp cinnamon
4 tbsp melted butter

Kitchenaid Mixer Method:
Dissolve yeast in mixer bowl in reserved 1/4 cup potato cooking liquid. Add a few tbsp of the warm milk to the eggs to temper them, then add eggs and milk to the mixer bowl. Add sugar, salt and flour. Beat on speed 2 until dough pulls away from the sides of the bowl and a ball forms. Allow to knead on speed 2 for 2 more minutes. Grease bowl with cooking spray. Warm oven for 1 minute on 200 degrees F. Turn off. Place bowl with dough in the oven and cover with plastic wrap and a towel. Allow to rise 30 minutes.*

Hand Mix Method:
Dissolve yeast in large mixing bowl in reserved 1/4 cup potato cooking liquid. Add a few tbsp of the warm milk to the eggs to temper them, then add eggs and milk to the bowl. Add sugar, salt and flour. Mix by hand until a ball of dough forms. Knead about 10 minutes on a floured surface until dough is nice and smooth. Grease bowl with cooking spray. Warm oven for 1 minute on 200 degrees F. Turn off. Place bowl with dough in the oven and cover with plastic wrap and a towel. Allow to rise 30 minutes.*

*Roll dough out on a flour service into a 1/2 inch thick disk. Cut, using a doughnut cutter, into approximately 30 doughnuts. Place on greased baking pans. Cover with a towel. Warm the oven for 1 minute at 200 degrees and turn off. Place baking pan with doughnuts in oven. Allow to rise 25 minutes. Remove from oven. Preheat oven to 350 degrees. Bake for 15-20 minutes or until lightly browned. Immediately brush both sides with melted butter and dip in cinnamon/sugar mixture. Serve warm. Yield 2 1/2 dozen.

My Minestrone

2009-10-20T10:58:00.005-05:00

I've been trying really hard to stick to my grocery budget. One of my secrets is to plan 2 meatless meals a week. I usually make soup and salad or soup and panini sandwiches for one of those meals. Today, it was minestrone soup with my homemade french bread topped with oilve oil, mozzarella, tomato and basil and broiled until bubbly. I had the hardest time finding just the right minestrone soup recipe, so I decided to combine a few of them to make my own. It came out so good! I think my secret is the can of beef broth. It gave the soup a rich flavor that probably would be missing if only chicken broth or vegetable broth was used. I used orzo pasta that I had on hand, but you can really use any type of pasta that you have left over in your pantry. Spaghetti can be broken into little pieces and works great in a soup like this. This is a healthy, satisfying fall or winter soup that your family will love (even my 1 1/2 year old loved it!)

2 tbsp olive oil
2 medium onions, diced
3 cloves garlic, minced
1 c. carrots, diced
1 c. celery, diced (2 stalks)
2 zucchini, diced
3 small yellow squash, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 1/2 tsp salt (use less if your broth isn't reduced sodium)
dash of red pepper flakes
1/2 tsp black pepper
3 c. kale, pulled off the stem and chopped
1 can great northern beans rinsed and drained
1 can red kidney beans, rinsed and drained
1 28 oz can whole tomatos, crushed between your fingers when adding to the pot
3 tbsp tomato paste
1 14 oz can beef broth
1 box reduced sodium chicken broth
1/2 c. uncooked orzo, ditalini tube pasta, elbow macaron, vermicelli or spaghetti broken spaghetti (whatever you have on hand!)
Parmesan cheese for topping

Heat the olive oil over medium heat. Add onion and sautee until just beginning to brown. Add the celery, carrots and garlic. Sautee until celery is tender. Add the squash and zucchini and the herbs, salt, pepper and red pepper flakes. Sautee about 5 minutes, until tender. Add the rest of the ingredients, except the pasta. Simmer 20 minutes. Add the pasta and simmer about 10 more minutes, or until the pasta is al dente. Serve with parmesan cheese and my multi-grain french bread. Yummy!!

Multi-Grain French Bread

2009-10-20T10:37:00.002-05:00

I was looking for a french bread recipe similar to the multi-grain bread I buy at our grocery store, but I had a hard time finding one. I decided to adapt a regular french bread recipe and make it my own. The results yielded two loaves of whole wheat french bread with nutty notes and a really great crunchy crust. It tastes the best straight from the oven with butter.

2 envelopes fast-rise (active dry) yeast
1 tbsp plus 2 teaspoons sugar
2 cups warm water
1 1/2 tsp salt
2 1/2 cups whole wheat flour
2 1/2 cups unbleached white flour
2 tbsp sesame seeds
2 tbsp raw sunflower seeds
2 tbsp millet
2 tbsp flax seed
4 tbsp cornmeal
2 tbsp half and half. milk, or one egg yolk mixed with 1 tbsp water

Kitchenaid Mixer Method:
Combine the yeast, warm water and sugar in the mixer bowl. Stir to dissolve the yeast. Attach the dough hook. Add the salt, flour, sesame seeds, sunflower seeds, millet, and flax seed. Turn mixer on speed 2 and mix until a ball of dough forms. Mix 2 more minutes to allow the dough time to knead. Remove bowl from mixer and grease the sides of the bowl with olive oil, so the dough won't stick once it rises.*

Hand Mix Method:
Combine the yeast, water and sugar in a large mixing bowl. Stir to dissolve the yeast. Add the salt, flour, sesame seeds, sunflower seeds, millet, and flax seed. Stir or use hands to combine. Dough should form into a nice ball. Turn out onto a floured surface. Knead about 10 minutes, or until a smooth dough is formed. Grease the inside of the mixing bowl with olive oil. Place dough in bowl.*

*Cover bowl with plastic wrap and a towel. Turn oven on warm (170-200 degrees) for one minute, then turn off. Place bowl in oven. Allow to rise for 25-30 minutes or until doubled in size. Divide dough into two portions. Sprinkle cornmeal on a baking sheet. Shape each dough portion into a long baguette (I do them side-by-side on one tray and they fit nicely). Cover with a towel and place back in the warm oven (you might need to turn it back on to 200 degrees for one minute to warm it up again). Allow dough to rise 30 more minutes. Preheat oven to 400 degrees. Using a sharp knife, make diagonal slices about 1 inch apart along the top of each loaf. Brush with half and half or egg yolk. Using a spray water bottle, spray the top of the loaves with water and the inside of the oven. Place a dish of hot water on the rack next to the bread tray. Bake bread for 35-45 minutes, until nicely browned on the bottom and on top.

Flan (just like my Abuelita's!)

2009-10-17T21:32:00.004-05:00

I LOVE flan!! I could eat it all day long and be quite happy! My husband, Mundo, who is Nicaraguan, gave me the idea of baking it in individual servings instead of one big dish (the way his mom used to do it :) ). It worked great! It was easy to eat and looked really pretty when served. If you've never made caramel before, this recipe is a great place to start! The trick is to make sure you don't walk away from it and to read the directions carefully before you start making it. You'll be SO proud of yourself!

Caramel:
3/4 cup sugar
1/4 cup water

Custard:
5 large eggs
3/4 cup sugar
1/8 tsp salt
3 cups whole or low-fat milk
3/4 tsp vanilla

Preheat oven to 325 degrees. For the caramel: pour 3/4 cup sugar into a saucepan. Drizzle with the 1/4 cup water. Don't stir! Place the pan over medium heat and, without stirring, very gently swirl the pan by the handle until the sugar dissolves and the syrup is clear. It should take about 5 minutes. It's important to make sure the syrup is clear before it starts boiling so don't allow it to boil yet! Once clear, increase the heat to high and bring the syrup up to a boil. Cover and boil for exactly 2 minutes. Uncover and cook the syrup until it begins to darken into a caramel color- about 2 minutes (still don't stir it!) Gently swirl the pan by the handle once again and cook until the syrup turns a deep caramel color. Quickly pour the caramel into 8 6-ounce bowls/ramekins or a 2 to 2 1/2 quart baking dish (about 2 tbsp per bowl). It will harden immediately once poured.

For the custard: Microwave the milk for 2 minutes, or until steaming. Combine the eggs, sugar and salt and whisk until smooth. Slowly stir in the milk. Add the vanilla. Pour into the caramel-lined bowls or baking dish. Place custard-filled bowls/baking dish into a large baking pan and place in the oven. Fill the baking pan halfway with boiling water, creating a water bath. (it's always easier to pour the water into the baking dish once it's in the oven). Bake for 40-60 minutes for individual bowls or 1 to 1 1/2 hours for a baking dish (jiggle the bowl to see if it's done. If the center seems to still have a liquid consistency, bake a little longer). Refrigerate for at least 4-6 hours before serving. Run a knife around the edge of the bowl and dip in hot water to release the custard. Flip over onto a plate to serve. It's SO yummy!!

Granola bars with Apricots and Cranberries

2009-10-17T21:09:00.004-05:00

I saw this recipe on Barefoot Contessa (0ne of my favorite Food Network shows). The only changes I made was to leave out the dates called for in the original recipe. I used what I had in my pantry- dried apricots, cranberries and raisins.When individually wrapped and stored in an air-tight container, these granola bars will taste great for a month!

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed (I used unsweetened)
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped dried apricots*
1/2 cup dried cranberries*
1/2 cup raisins
cooking spray
*or any dried fruit you have on hand, such as raisins, apples, etc.

Preheat oven to 350 degrees. Pour the almonds, coconut and oatmeal onto a baking sheet. Bake for 10-12 minutes, until the almonds and coconut are lightly toasted. Remove from oven. Reduce the oven temperature to 300 degrees. Combine the butter, honey, sugar, vanilla and salt in a microwave-safe bowl. Microwave for one minute and stir until the sugar is dissolved. Pour coconut/oatmeal mixture into the bowl. Stir in the wheat germ and dried fruit. Spread into a greased 8 x 12 inch baking dish lined with foil (make sure it hangs over each side of the tray to make "handles" so you can pick up the large bar and pull it out to cut it easily into individual granola bars). With wet fingers, press the mixture into a flat bar. Bake for 25 to 30 minutes until browned and allow to cool 2-3 hours before cutting (if they're too warm, they'll fall apart). Using the foil handles, pull out the baked granola bar and cut into individual pieces. Wrap each bar in foil and place in an air-tight container. It should make 16 rectangle shaped bars.

Amazing Lightened Up Fudge Brownies

2009-04-23T21:38:00.005-05:00

You will NEVER believe that any of the fat has been lessened in these brownies. They are so moist and chocolaty. We eat them warm with a scoop of low fat vanilla ice cream.

3 tbsp unsalted butter
2 tbsp canola oil
4 oz semisweet chocolate chips
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 tsp vanilla
1/2 tsp salt
2 eggs
1 tbsp cold brewed coffee
1/4 c. cocoa powder
1/4 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 tsp baking soda
1/2 cup chopped walnuts or pecans

Preheat oven to 325 degrees. Grease an 8 x 8 inch baking dish with cooking spray. In a microwave safe bowl, combine the chocolate chips, butter and canola oil. Microwave for one minute, or until chocolate is melted. Stir in the sugars, vanilla, salt, eggs and coffee. Combine the cocoa powder, flours and baking soda. Stir into wet ingredients, until just combined. Fold in the nuts. Bake for 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Sneaky Whole Wheat Mac and Cheese with Teriyaki Chicken and Sauteed Carrots and Green Beans

2009-04-08T09:47:00.004-05:00

I call the mac and cheese "sneaky" because it is lower in fat and contains one 10 oz package of butternut squash. You will NEVER be able to tell it's in there! It came out so creamy and delicious, yet it was lightened up from a traditional mac and cheese and made with whole wheat pasta. The chicken and veggies are so easy to make. This is a great meal that any kid would love! For my toddler, I placed the chicken and veggies in my mini food processor and pulsed it just until it was chopped (still quite chunky). Then, I stirred in a generous spoonful of the mac and cheese and it became chicken and veggie mac and cheese. He loved it!

4 FROZEN chicken breasts (or one breast per person)
bottled Veri Veri Teriyaki marinade, found in the asian food section of most grocery stores. It's a very simple, natural marinade that tastes AMAZING on salmon and chicken.
3 large organic carrots, peeled and sliced into sticks
2 cups whole green beans, rinsed and snipped of any stems
1/4 cup water
1/2 tsp kosher salt
1 12 oz box whole wheat elbow macaroni
1/3 cup flour
3 tbsp unsalted butter
2 1/4 cup skim milk or 1 % (I only buy skim, so sometimes I add a little half and half to bump up the fat content if needed for a sauce)
1/2 tsp freshly ground pepper
3/4 tsp kosher salt
1/2 tsp dried mustard powder
1 10 oz bag of frozen butternut squash, thawed and mashed with a fork
4 oz shredded swiss cheese
6 oz 2% milk reduced fat cheddar (3/4 of a bar of cheese)
2 oz 2% milk reduced fat cheddar, reserved for topping
1/2 cup freshly toasted breadcrumbs, or store bought

For the chicken:
Place frozen chicken in a baking pan. Drizzle with olive oil. Pour a generous amount of the marinade over the chicken, turning it over to coat both sides. Bake at 375 degrees for 30 minutes. Flip over the chicken breasts. Bake 20 minutes longer. Turn on the broiler setting in the oven. Broil chicken for 5 minutes, or until nicely browned on the top side.

For the veggies:
Place carrots in a 10 inch frying pan. Add the water. Simmer for 6 minutes. Add the green beans and cover. Simmer for about 5 minutes. Remove lid and allow the rest of the water to evaporate. Sprinkle with 1/2 tsp salt and add 1 tbsp butter. Sautee until the carrots just begin to brown. Serves 4

For the mac and cheese:
Cook pasta according to package directions. Melt butter in a saucepan. Add the flour. Stir to form a smooth paste and cook about 1 minute. Add the milk, 3/4 tsp salt, pepper and mustard. Cook until thickened. Stir in the swiss cheese, 6 oz shredded lowfat cheddar cheese and squash. Stir until the cheese melts. Remove from the heat. Drain cooked pasta and place back into the pot you cooked it in. Pour the sauce over the pasta. Stir well. Pour into a greased 13 by 9 inch baking dish. Cover with foil and bake at 375 degrees for 20 minutes. Remove foil and bake 5 minutes longer. Serves 8

Broiled Cilantro Lime Chicken with Mexican Style Brown Rice, Fresh Avocado Salsa and Baked Plantain Chips

2009-04-02T16:03:00.006-05:00

This is a meal I put together for dinner this week. The chicken is full of flavor, but it's not spicy. So, it's a meal that kids should love! Growing up with a Cuban dad, I've learned to love plantains. They are usually fried, but this method makes them much lighter by baking them. They make great chips to serve with the rest of the salsa.

Chicken:
4 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
juice and zest of 1 lime
1/4 cup minced fresh cilantro
2 fresh garlic cloves, finely chopped

Salsa:
2 ripe avocados, diced
1 ripe tomato (1 cup)
Juice and zest of 1 lime
1/4 cup diced red or green onion
1/8 cup minced fresh cilantro
1/4 teaspoon kosher salt
sprinkle of black pepper

Rice:
1 cup brown rice
1 can Rotel tomatoes
1 small onion, diced
1 garlic clove, minced
1 tbsp olive oil
1/2 of one cube Caldo de Pollo mexican chicken boullion cube (found in the mexican section of the grocery store)
water to make 2 cups when combined with the tomatoes

Baked Plantain chips:
1 green plantain, sliced into thin slices lengthwise into strips or into rings
1 tbsp canola oil
kosher salt

For the chicken, combine all of the ingredients. Place in a Ziploc bag and marinate for one hour or overnight.

For the salsa, combine all of the salsa ingredients. Refrigerate until ready to serve.

For the rice, heat the olive oil in a saucepan. Add the onion and sautee about 4 minutes, until tender and translucent. Add the rice. Cook 4 more minutes, stirring every minute. Add the garlic clove. Sautee one minute. Combine the tomatoes and boullion cube in a measuring cup. Add water to make 2 cups. Pour over the rice. Stir once. Bring to a boil, cover, reduce heat to low and cook 50 minutes.

For the plantain chips, drizzle with one tbsp canola oil. Toss to coat. Place in an even layer on a baking sheet. Sprinkle with salt. Bake at 450 degrees for 5 minutes. Flip over the pieces and bake about 5 minutes more, until golden on the second side. Place in a serving bowl or on a serving tray.

When the rice has 20 minutes left, cook the chicken. Preheat the broiler in the oven. Spray a baking sheet or broiler pan with cooking spray. Broil the chicken for 6 minutes, then flip over and broil for 6 minutes on the other side, or until completely cooked through. Serve chicken topped with a spoonful of the avocado salsa, a handful of plantain chips and a side of rice. Serves 4.

Baked Eggplant Parmesan

2009-04-02T15:46:00.003-05:00

I LOVE eggplant parmesan, but the traditional method involves browning the eggplant in oil, so it's very fattening and time consuming. In this recipe I created, the eggplant is breaded in whole wheat bread crumbs and baked on a cooling rack to make it extra crunchy. You can use the same recipe for chicken to make chicken parmesan. I've also used it for sliced zucchini. They are like little zucchini chips that you can dip in marinara sauce or ketchup. Even my one-year-old baby, Eli, LOVES these!

3 slices of whole wheat bread (the end pieces work great!)
3 tbsp olive oil, divided
1/4 cup shredded parmesan cheese
1 handful of fresh parsley, chopped
1/2 tsp kosher salt, divided
freshly ground pepper
1 large eggplant, peeled and sliced into 1/4 inch slices
1 egg white, beaten with 1/4 cup fat free milk
1 cup unbleached all-purpose flour
Additional kosher salt and pepper
Shredded mozzarella
Cooked whole wheat spaghetti
1 jar marinara sauce

Preheat the oven to 400 degrees. Place the bread into a food processor. Pulse until small crumbs form. Pour crumbs onto a baking sheet. Drizzle one tbsp of olive oil over the bread crumbs. Toss to coat. Spread into an even layer. Bake for about 6-8 minutes, until bread crumbs are nicely toasted. They will smell fragrant. Watch them closely-they burn easily!! Pour toasted crumbs into a bowl. Turn the heat up to 450 degrees. Add the Parmesan, chopped parsley, 1/4 tsp kosher salt and sprinkle with fresh black pepper. Toss together. Combine the flour, 1/4 tsp kosher salt and a sprinkle of freshly ground pepper. Place a cooling rack (used to cool off cookies after they bake) inside a baking sheet. Spray it with cooking spray. Season the eggplant pieces with the additional salt and pepper. Place in the flour, tossing them around to coat. Shake off excess flour. Place in the egg and milk mixture, then directly into the bread crumb mixture. Press the crumbs onto the eggplant pieces, making sure they stick well. Place eggplant on the cooling rack, inside the baking sheet. Bake at 450 degrees for about 10 minutes, until they are nice and crispy and tender when poked with a fork. Sprinkle mozzarella over the cooked eggplant. Return to the oven for 1-2 minutes, until cheese melts and is lightly browned. Serve with whole wheat spaghetti and bottled marinara sauce.

Whole Wheat Penne with Roasted Spring Veggies

2009-04-02T15:22:00.003-05:00

I based this dish on a recipe I found online. Mundo loved it! It's a great way to take advantage of the veggies that are available this spring. The pasta is simple, yet it tastes like it took a long time to make. I made it in under 30 minutes from start to finish.

1 large red bell pepper, halved and pressed down with your hand to flatten it
1 zucchini, sliced length wise into 1/4 inch strips
2 portobello mushroom caps
1/2 a bunch of asparagus, ends snapped off
4 tbsp olive oil, divided
1 tbsp balsamic vinegar, divided
3/4 tsp kosher salt, divided
1/2 tsp ground pepper
8 oz whole wheat penne, cooked according to package directions- reserve 1/2 cup of cooking liquid
2 cloves of garlic, chopped
Zest of 1/2 a lemon
1/4 cup chopped fresh basil
1/4 cup shredded Parmesan (pre-shredded is available with the rest of the shredded cheese)

Preheat oven to 425 degrees. Lay prepped veggies on a cooking sheet (bell pepper, zucchini, mushrooms, asparagas). Drizzle with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Toss to coat and then lay them flat on the cookie sheet. Place the mushrooms gill side up and drizzle the inside of each with 1/2 tbsp balsamic vinegar. Bake for 8 minutes, then remove the asparagus. Flip over the rest of the veggies and cook about 4 minutes longer, until the zucchini begins to caramelize on the second side. Slice the bell peppers into strips about one inch wide. Cut into squares. Slice the zucchini strips into one inch pieces. Cut the mushrooms into 1/4 inch slices and then cut down the middle, halving the slices. Cut each piece of asparagus into three pieces. Place all of the veggies in a large bowl. Add the freshly cooked pasta with the reserved cooking liquid. Heat the garlic in a small frying pan in 2 tablespoons of olive oil. Pour over the pasta. Add the lemon zest, basil, 1/4 tsp freshly ground pepper and 1/4 teaspon kosher salt (more if needed) and the parmesan cheese. Toss together and serve. Serves 6.

Lightened Up Butterscotch Praline Bars

2009-04-02T15:10:00.003-05:00

I found this recipe in my Cooking Light April issue (2009, pg. 150). I added my own twist by sprinkling unsweetened coconut on top. They are rich and delicious. Your family will love to snack on these! They contain about 5 grams of fat per serving.

1/2 cup packed brown sugar
2 1/2 tbsp melted butter
1/2 tsp vanilla extract
1 large egg, lightly beaten
1 cup unbleached all-purpose flour
1 1/4 cups quick-cooking oats
1/4 tsp salt
1/4 tsp baking soda
cooking spray
1/3 cup fat-free sweetened condensed milk
3/4 cup butterscotch morsels (found in the baking section with the chocolate chips)
dash of salt
1/2 cup toasted walnuts, chopped
unsweetened coconut for sprinkling on top

Preheat oven to 350 degrees. Combine the sugar, butter, vanilla and egg in a large bowl. On top, spoon in the flour, outs, 1/4 tsp salt and baking soda. Combine until a crumbly mixture forms (it helps to use a fork or your hands). Place 1/2 of the mixture in the bottom of a greased 8 x 8 inch square baking pan. Press to form a crust. In another bowl, combine the chips, sweetened condensed milk and dash of salt. Microwave for 1 minute, stirring once, or until chips are melted. Stir in walnuts. Pour mixture over the crust and spread to form an even layer. Sprinkle the remaining crumb mixture on top, gently pressing it into the melted chips. Sprinkle coconut on top. Bake for 30 minutes, or until golden brown. Cut into 18 bars. Serves 18.

Salmonwiches with Baked Sweet Potato Fries

2009-02-12T10:35:00.007-06:00

I created this recipe in a desperate search for a fresh recipe for fish night. Mundo doesn't usually get very excited about our weekly fish nights, because I'm still a rookie at perfecting dishes made with fish. He really enjoyed this sandwich made with marinated roasted salmon and a lemony dill mayo. The sweet potato fries are so easy to make and can be served with so many different meals- and they're really good for you!

4 center cut salmon filets (or a large enough piece of salmon to generously feed 4 people)
3 cloves of fresh garlic, minced
Juice and zest of 2 lemons
1 tsp salt
1/2 tsp pepper
2 tsp dried dill
2 tbsp chopped fresh flat leaf parsley
2 tbsp olive oil
4 ciabatta rolls or sour dough rolls (I bought a sour dough baggette and cut it into segments)
packaged spring mix salad or other lettuce of your choice

Mayo:
1/4 cup real mayo (you can use lowfat)
1 tsp lemon zest
1 tbsp lemon juice
1 tsp dried dill
freshly ground pepper
1/4 tsp salt

Combine the garlic, zest and juice of 2 lemons, 1 tsp salt, 1/2 tsp pepper, 2 tsp dried dill, 2 tbsp flat leaf parsley and 2 tbsp olive oil in a small bowl. Place salmon in a ziploc bag. Pour marinade over salmon. Marinate for about an hour. Meanwhile, combine all of the ingredients for the mayo, adding pepper to taste. Set aside. Preheat oven to 450 degrees. Bake the salmon for 10-15 minutes, until it flakes easily with a fork and the color is no longer opaque pink. To serve, toaste each roll. Spread with 1-2 tsp mayo, depending on how much mayo you like. Top with one of the salmon filets and a handful of spring lettuce mix. Serve with sweet potato fries.

Sweet Potato Fries:
4 large sweet potatoes (I make one per person), peeled and cut into spears
olive oil
kosher salt
pepper

Place sliced and peeled sweet potatoes on a jelly roll pan (cookie sheet). Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat. Bake at 450 degrees for 15 minutes, flipping the fries over halfway through baking. They are finished cooking when they are brown on both sides and tender when poked with a fork.

Low Fat Pumpkin Muffins with Cranberries and Walnuts

2009-02-12T10:18:00.003-06:00

This original recipe was made with pepitas (pumpkin seeds), but I didn't have any in my pantry. So, I decided to substitute walnuts. I also don't keep buttermilk or pastry flour on hand, so I used regular milk and whole wheat flour. Then, I saw my dried cranberries and thought they would taste awesome in this muffin. I was pleasantly surprised with the result! These are moist and delicious. They are great for snacking (Eli LOVES them too!)

1 cup all purpose flour
1/4 cup wheat germ
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
3/4 cup packed dark brown sugar
3 tbsp molasses
1/4 cup canola oil
2 eggs
1 cup canned pumpkin
1 tsp vanilla
3/4 cup lowfat milk
1/2 cup chopped walnuts
1/2 cup dried cranberries (tossed in a little flour before adding, so they won't sink to the bottom)

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

Combine the dry ingredients in a bowl, whisking together (through the nutmeg). Combine the sugar, molasses, canola oil, eggs, pumpkin, vanilla and milk. Whisk together. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the walnuts and cranberries (don't overmix!). Spoon 2 tbsp of batter into each muffin cup. Bake for 20 minutes at 400 degrees. Remove from muffin tin and cool on a wire rack. Makes 12 muffins.

Fish Tacos with Green Rice

2009-02-12T09:46:00.004-06:00

I created this recipe one evening, trying to come up with a flavorful version of a fish taco that was easy to make without a grill (since it's the middle of February). These tacos are packed with layers of flavor. They will melt in your mouth! If you have little kiddos, just leave out the jalapeno (although they actually aren't too spicy even with it in the recipe). The green rice is easy to make and tastes great with the tacos. I used flounder because it's really affordable and it's not "fishy" tasting- it's really mild.

Yield: 4 servings (2 tacos each)

Fish:
1 lb flounder filets or other mild white fish
1/2 jalapeno, seeded and finely minced
3 tbsp canola oil
Juice and zest of 1 lime
1/4 cup cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chipotle chili powder
1 tsp fajita seasoning

Slaw:
2 1/2 cups packaged shredded cabbage for coleslaw
1/2 jalepeno, seeded and finely minced
1/4 cup chopped fresh cilantro
Juice and zest of 1 lime
2 tsp red wine vinegar
1 green onion, chopped
1/4 cup red onion, thinly sliced
1 /2 tsp salt
freshly ground pepper to taste

Tacos:
8 corn tortillas, warmed in the microwave (cover the stack with a wet paper towel and microwave for 25 seconds)
1 avocado sliced, drizzled with lime and seasoned with salt
Cholula Mexican hot sauce or other hot sauce, if desired
sour cream

Combine all of the marinade ingredients for the fish (through fajita seasoning). Marinade for about 30 minutes. Meanwhile, combine all of the ingredients for the slaw, through ground pepper. This can be made ahead of time- it actually tastes better if it sits for a while. Preheat broiler in your oven. Line a cookie sheet (jelly roll pan) with foil. Place fish on foil. Broil about 5 minutes, until cooked through and flakes easily with a fork. Flake the fish into large pieces and place in a bowl. To assemble a taco, place a spoonful of fish in a corn tortilla. Top with a spoonful of slaw, a slice of avocado, a drizzle of Cholula and sour cream. Enjoy!

Green Rice:
1 1/2 cups jasmine rice
1 tbsp canola oil
2 1/4 cups water
1 cube caldo de pollo (Mexican chicken bouillon cubes found in the Mexican section of the grocery store)
1/2 cup fresh spinach
1/2 cup fresh cilantro
1 tsp canola oil
1 tbsp water

Heat canola oil in a saucepan. Add the rice and sautee until just beginning to turn chalky white. Pour in the water and add the boullion cube, breaking it apart with your spoon and stirring well to make sure it's dissolved. Cover and simmer for 20 minutes. Meanwhile, combine the spinach, cilantro, 1 tsp oil and 1 tbsp water in a food processor. Puree until pretty smooth. Stir the puree into the cooked rice. Serve.

Lemony Shrimp and Spinach Linguine

2009-02-12T09:24:00.002-06:00

This is SO easy to make. I literally made it from start to finish in 15 minutes. I served it with the Simple Salad with Lemon Vinaigrette. There is no butter in it, so it's low in saturated fat and the leftovers were awesome! The original recipe was called Linguine with Shrimp and Lemon Oil. I found that it really wasn't necessary to make the lemon oil and I substituted spinach for the arugula, since I always have it on hand. You can also leave the shrimp out and add in roasted red bell peppers for a vegetarian version.

1 box linguini pasta (you can use whole wheat, but I actually prefer white in this recipe)
1/3 cup plus 2 tbsp olive oil, divided
1/2 cup red onion, finely diced
2 garlic cloves, minced
1 16 oz bag frozen cleaned and peeled shrimp
1/4 cup lemon juice (2 lemons)
2 lemons, zested
1 tsp salt
1/2 tsp pepper
3 handfuls of baby spinach
1/4 cup chopped flat leaf parsley
1/2 cup shredded parmesan cheese (you can buy it in a bag in the shredded cheese section) plus more for topping each individual serving

Heat the 2 tbsp of olive oil in a skillet. Sautee the red onion and garlic until tender and translucent. Add the shrimp, salt and pepper. Cook until the shrimp are thawed and just turning pink. Add the lemon juice, lemon zest, 1/3 cup olive oil, spinach and parsley. Mix well. Toss in the pasta and the 1/2 cup parmesan cheese. Top each indivdual serving with more parmesan and freshly grated pepper, if desired.

Lowfat Oatmeal Chocolate Chip Cookies

2009-02-12T09:07:00.005-06:00

I'm always looking for ways to make my baked goodies a little leaner, since I tend to eat too many of them and make them too often! I found this recipe in my Nestle Toll House Best Ever Cookies cookbook. They taste great. You really don't miss all of the butter and the applesauce gives them a little taste of something different. I omitted the cinnamon, because I don't care for cinnamon in my chocolate chip cookies and I substituted whole wheat flour for some of the white. I halved the recipe for Mundo and me. They will yield about 4 dozen cookies.

1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/4 c. packed dark brown sugar
1/4 c. granulated sugar
1/2 cup butter
1/2 cup unsweetened applesauce
2 egg whites
1 tsp vanilla extract
2 1/2 cups quick or old fashioned oats
2 cups chocolate chips
1/2 cup chopped walnuts

Preheat oven to 375 degrees. Cream butter and sugar until light and fluffy. Add the egg whites, vanilla and applesauce. Beat until smooth. Turn off the mixer. Pour in the flours, salt, baking soda and oats. Mix until just combined. Add the nuts and chocolate chips. Bake 10-12 minutes.
Cool on a wire rack.

You'll Never Believe It's Lowfat Carrot Cake

2009-01-29T19:15:00.008-06:00

Mundo's favorite cake is carrot cake, so I love to make it for him as a treat every once in a while. I found this recipe on Cooking Light and loved it. I can't take any credit for it, but I had to share it. I found the icing recipe online, but can't remember where it was from. You seriously won't know that it's lowfat. It's super moist and fantastic tasting. You have to try it!! When I make it for Mundo and I, I halve the recipe and bake it in an 8 x 8 inch square baking dish.

Cake:
1 1/2 cups all-purpose flour
1 1/3 sugar
1/2 cup coconut
1/3 cup chopped pecans or walnuts
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 tbsp canola oil
2 eggs
2 cups grated carrot
1 1/2 c. crushed pineapple or applesauce
cooking spray

Icing:
1/2 c fat free cream cheese
4 tbsp butter
2 tsp vanilla
1/8 tsp salt
2 3/4 c. powdered sugar

For the cake: Preheat oven to 350 degrees. Combine the oil and eggs. Add the pineapple or applesauce and carrots. Combine the flour, sugar, coconut, pecans, baking soda and cinnamon. Stir into the wet ingredients. Pour into a 13 x 9 inch baking dish. Bake for approximately 35 minutes, until a toothpick inserted in the center comes out clean.

For icing: Beat together the butter and cream cheese until fluffy. Add the powdered sugar, vanilla and salt. Continue to beat until smooth and creamy. Spread on the cooled cake.

We actually like to eat our pieces warmed in the microwave for about 20 seconds. It tastes SO good!

My New Favorite Snack- Flatbread Crackers with Dill/Chive Cream Cheese and Cucumbers

2009-01-27T11:49:00.004-06:00

I got this idea from a vegetarian cooking show I saw on PBS. Although, she didn't season her cream cheese and she used soy cream cheese (I'm not that daring). So, I decided to make up my own version. There are so many different varieties of flatbread crackers in your cracker section in the grocery store. I've also seen them sold at Cosco and Sams. I bought Chicago Flatbreads everything on it crackers with sesame seeds, salt, caraway seeds and poppy seeds. They are awesome! You could also use Wasa brand whole wheat crisp breads. The show I watched actually suggested eating these for breakfast. It's a good way to get your veggies!

For one serving:
1 oz low fat or fat free cream cheese
1 tsp minced green onions
1/8 tsp dried dill
3 flat bread crackers (or more depending on how thick you spread your cream cheese!)
9 thin slices of cucumber (3/cracker) or thin slices of radishes
salt and pepper

Combine the cream cheese, onions, and dill. Season with a pinch of salt and pepper. Spread on the crackers. Top with thin slices of cucumber. Sprinkle cucumbers with a touch of salt and pepper.

Another version:
Instead of dill, add 1 tsp minced fresh basil. Spread cream cheese on crackers. Top with sliced of bottled roasted red bell peppers or sundried tomatoes packed in olive oil.

Chicken Rice a Roni

2009-01-27T11:31:00.004-06:00

When I was in high school, one of my favorite snacks was a bowl full of store bought Rice a Roni. My sisters and I would make a box and munch on it. This recipe is my version of a made from scratch Rice A Roni that is definitely more nutritious and isn't full of ingredients that you can't pronounce! It also reminds me of a recipe my best friend of 20 years, Dawn Stamp, gave me about 10 years ago for a rice pilaf that her mom often made for dinner. It required toasting pasta and rice in butter and then adding chicken broth. It's so tasty and the butter gives it so much flavor. This is definitely one recipe your family will love!I served it with a salad made with fresh spring mix and strawberries topped with balsalmic vinaigrette and my sauteed Brussels sprouts (recipe below).

4 Boneless, skinless chicken breasts or thighs
salt, pepper and garlic powder
1 tbsp olive oil
1 small package baby portabella mushrooms or button mushrooms, diced
1 small onion, finely diced
2 cloves of garlic, chopped
1 1/2 tbsp butter
1/4 of a package of thin spaghetti broken into little pieces
1 cup white rice
1/4 cup red cooking wine or red wine
3 3/4 cups low sodium chicken broth or stock
1/2 tsp kosher salt
1/4 tsp pepper
Minced fresh flat leaf parsley
Options for adding extra veggies: stir in 1 cup thawed frozen peas before serving, add 1 large broccoli crown cut into small florets (about 2 cups of broccoli) when adding the chicken back to the pot before baking

Preheat oven to 375 degrees. Season chicken on both sides with salt, pepper and garlic powder. Heat the olive oil in a large sautee pan or dutch oven (oven proof). Brown chicken on both sides over medium heat. Remove from pan. Add the shrooms. Sautee until they begin to caramelize, about 7 minutes. Add the onions, the 1 tsp salt and pepper. Sautee 3 minutes, until tender. Add the garlic and sautee 1 minute. Remove from the pan. Melt the butter. Add the pasta and turn the heat up to medium-high. Sautee until light brown and toaste, about 2-3 minutes. Add the rice. Sautee for one minute. Stir in the sauteed veggies. Pour in the wine and deglaze the pan, scraping to incorporate all of the browned bits off the bottom. Pour in the chicken broth. Add the chicken breasts back to the pan. Bring to a boil, cover and bake in a 375 degree oven for 30 minutes. Sprinkle with parsley.

Sauteed Brussels Sprouts with Bacon and Parmesan

2009-01-27T11:12:00.004-06:00

I know, Brussels sprouts are one of those veggies that your parents used to force you to eat. (Mine wouldn't let me leave the table until I finished them. I remember shedding tears over them.) But, they are SO good for us and I think they can be quite tasty when they're cooked the right way. Some veggies are good steamed and plain, but Brussels sprouts need a little help to make them tasty. This recipe is so quick and easy, and really yummy! You might actually realize that you like Brussels sprouts! It was a perfect side dish served along with my Chicken Rice A Roni.

2 cups of Brussels sprouts, trimmed of the little end piece and thinly sliced
1 tsp olive oil
2 sliced of turkey bacon, diced (or more if you're being a little naughty :) )
1 clove garlic, chopped
1/2 of a small onion or shallot, finely diced
1/8 cup of water
1/4 tsp kosher salt (or more- taste it to check)
Dash of freshly ground black pepper
1/4 cup grated parmesan cheese

Heat the olive oil in a saucepan. Add the turkey bacon and cook until crispy. Remove the bacon from the pan, leaving the oil. Drain on a paper towel and set aside. Add the onion to the pan and sautee over medium until tender, about 3 minutes. Add the garlic and sautee one minute. Add the sliced, trimmed brussels sprouts. Sautee until they begin to brown and caramelize. Pour in the water and season with salt and pepper. Cover and allow to simmer about 5 minutes, until they are tender and bright green. Stir in the parmesan and the bacon pieces.

Philly Cheese Steak Pizza and Simple Salad with Lemon Vinaigrette

2009-01-21T22:38:00.006-06:00

I made this meal for dinner tonight and it was so yummy! The cool thing is that the pizza is loaded with veggies and made with a wheat crust, but you really don't even notice! The onions and peppers are nice and sweet and the provolone tastes awesome with the roast beef. I added spinach for extra nutrition. The salad was based on a recipe I saw on the show Everyday Italian. Mundo and I both love this salad and I now make it regularly.

Philly Cheese Steak Pizza
1 tbsp olive oil
2 large onions, sliced
1 red bell pepper, sliced
3 cups of spinach, stems removed
1/2 tsp salt
1/4 tsp pepper
1/4 lb thinly sliced roast beef from the deli
1 package sliced provolone, cut into thin strips
1 cup mozzarella
Parmesan cheese
1 recipe whole wheat pizza dough (or two rolls of store bought raw pizza dough- found near the crescent rolls in the grocery store)

Heat olive oil in a large skillet over medium heat. Add the onions. Allow onions to sautee until caramelized, about 30 minutes. Add the bell pepper. Sautee until tender; about 5-10 minutes. Stir in the spinach. Season with salt and pepper. Preheat oven to 475 degrees. Press pizza dough into a jelly roll pan or extra large pizza pan (you could also make 2 medium pizzas), making sure to press dough up the sides of the pan to create a crust. Drizzle with olive oil and spread with your fingers to evenly coat the dough. Spread the cooked veggies over the dough. Sprinkle with 1 cup of mozzarella. Tear the roast beef into 1 inch size pieces. Place evenly over veggies. Top with the sliced provolone and sprinkle lightly with parmesan. Bake at 475 for about 15 minutes- until cheese is light brown on top and crust is light brown.

Simple Salad with Lemon Vinaigrette
4 cups sliced romaine lettuce
1 14 oz can white cannellini beans, rinsed and drained
1 small can whole, pitted black olives
1/4 cup very thinly sliced red onion
1/4 cup shredded parmesan
Juice of 1 lemon
1/2 tsp dijon mustard
1/4 cup olive oil
dash of fresh pepper
1/2 tsp kosher salt

Combine lettuce, beans, olives, red onion and parmesan. In a small bowl, whisk together the lemon juice, mustard, oil, pepper and salt. Taste and adjust seasonings accordingly. Pour over salad and toss to coat.

My Favorite Baby Food Recipes

2009-01-08T08:16:00.005-06:00

I get so many great questions about my homemade baby food. I decided it was time to go ahead and share them on my website, so they could be easily accessed when people ask me what I make for Eli. He is a great eater and I've found that he will really eat any fruit or veggie I give him, if it's prepared with great flavor. I taste all of the food I make for him and I've often found myself saying, "Man, I would eat this!" I think that's how it should be. His food should taste just as great as the food that Mundo and I eat. My favorite baby food book is called Top 100 Baby Purees by Annabel Karmel. It is fantastic for getting your creative juices flowing! She breaks the purees into age groups, so you know what to feed your baby at each stage (6-7 months, 7-9 months and 9-12). As with anything, you experiment as you go. Eli has only had one reaction and that was to a puree I made with butter that I gave him at 7 months (she recommended it for that age). So, I waited 3-4 weeks and tried again and he did great. The trick is to make sure you've already introduced the veggies (as stage one purees with just water and pureed in the blender) one at a time before combining them to make the more involved purees. To be honest, I haven't always waited 3 days between trying new foods, because when he did have the reaction it was within 24 hours of eating that food.

How do I save my purees? I freeze them in ice cube trays. Then, I empty the cubes into ziploc bags and label them so I remember what they were. When it's meal time, I thaw them out in a pot on the stove or in the microwave.

6-7 Months:

When Eli was just beginning to eat solid food, I bought a bag of organic frozen veggies and fruits(we started with peas, then green beans and peaches and blueberries) and I poured the whole bag into a pot on the stove. I added about 1 cup of water and then put the lid on and let them steam until just thawed (if you over cook the peas and green beans they turn greenish gray and taste yucky!). Then, I poured the whole batch into the blender and pureed until smooth, adding more water as needed to make a smooth, somewhat liquified consistency. Then, I poured the mixture through a sieve and then into the ice cube trays. I also put whole sweet potatoes in the oven (washed and poked all over with a fork so they don't explode) and baked them until tender and juices visibly were running out of them. I did the same thing with butternut squash. When they were completely cooked, I scooped out the flesh and pureed it in the blender with a little water until it was the right consistency (no need to sieve because it will be smooth enough). For applesauce and pears, I peeled the fruit (make sure your pears are ripe and your apples are sweet) and cut it into chunks. Then, I put them in a saucepan with a little water and covered it. I allowed them to cook until really tender. I often seasoned them with cinnamon. Then, puree in the blender, adding water as necessary. You don't need to sieve it because it makes a very smooth puree.

7-9 months:

I began to add flavor to his food. Here was the first recipe I made with onions and butter from the baby puree book(the one he had a reaction to at 7 months, but did great and loved it at 8 months- you never know until you try!):

Carrot and Onion Puree

1 small onion, diced

2 tbsp unsalted butter

1 pound organic carrots (very important in this case because carrots tend to really soak up chemicals in the soil and these can cause anemia in infants)

1 1/2 cups vegetable stock* recipe to follow

1/4 c. orange juice

Saute the onion in the butter until nice and tender. Add the carrots and saute 3-4 minutes. Pour in the stock, bring to a boil, then reduce heat and simmer for about 20 minutes until the carrots are tender. Add the juice and puree in a blender.

Vegetable Broth - to use to flavor purees (pg. 124 of Top 100 Baby Purees)

1 onion

1 clove garlic

2 large carrots, peeled

1 large leek, washed

1 stalk celery, trimmed

1 tbsp olive oil
3 1/2 cups cold water

1 tsp dried thyme

1 bay leaf

4 black peppercorns

Heat oil over medium-high heat. Chop veggies. Sautee the onion and garlic until tender, then add the rest of the veggies and cook over low heat for 5 minutes to soften. Pour in the water and add teh rest of the ingredients. Simmer for 1 hour. Allow to cool (2 hours would be great to really bring out the flavor, but you don't have to wait this long). Strain the liquid and then mash the veggies over the broth to get out any remaining flavor (I pull out the carrots before this step and save them to mash and feed to Eli). This can also be frozen in ice cube trays for easy measuring.

Eli's First Chicken Puree

2 bone-in, skin-on chicken breasts

Olive oil

Garlic powder and pepper

1/2 cup sliced and washed white part of a leek

1 tbsp unsalted butter

5 organic baby carrots, chopped

1 large sweet potato peeled and chopped

1 1/4 cups veggie broth

Preheat the oven to 375 degrees. Pour a small amount of oil over each chicken breast. Season the chicken breasts with garlic powder and pepper. Roast, uncovered, in the oven for about 30-45 minutes, until the juices run clear.

In a saucepan, melt the butter. Saute the leeks in the butter until tender. Add the carrots and sweet potatoes and broth. Simmer until the beggies are tender, about 20-30 minutes. Pull the chicken off the bones and dice. Add to the veggies. Puree in a food processor. *At 10 months, I added about 1/2 cup of chopped broccoli florets to the vegges toward the end of the cooking time.

Garlicky Puree of Peas and Spinach

1/3 cup diced onion

1/2 clove garlic, chopped

1 tbsp unsalted butter

2 medium potatoes, peeled and cubed

1 1/2 cups vegetable stock

1/2 cup frozen organic peas

1/2 cup fresh organic spinach, washed and stems removed

Saute the onion and garlic in butter until very tender. Add the potatoes and stock. Bring to a boil and cook potatoes until tender, about 10 minutes. Add the peas and spinach and cook until the peas are thawed and the spinach is wilted. Puree in a food processor.

Baby's First Ministrone (pg. 69 of Top 100 Baby Purees)

1 tbsp vegetable oil

1/2 cup diced onion

1 clove garlic, minced

1/2 c. diced organic carrot

1/4 c. diced celery

1/4 c. frozen organic green beans (or broccoli or both!)

1/2 c. diced potato

1 tbsp tomato paste

1 c. vegetable stock

1 cup cooked whole wheat rotini, chopped if not pureeing

1/4 c. frozen peas

1 tbsp grated parmesan cheese

Saute the onion and garlic in the oil for one minute. Add the carrot and celery and cook for 5 minutes. Add the beans, potato, and tomato paste and cook for 2 minutes. Pour in the stock, bring to a boil, and simmer for 10 minutes. Stir in the peas and pasta and cook until the peas are thawed. If not pureeing and simply mashing, chop the pasta into small pieces (or try to find whole wheat pasta starts- I couldn't find them anywhere!) Stir in the cheese. Puree in a food processor for smaller babies or leave chunky for older babies.

Cheese Sauce for Adding to Any Pureed Veggie (especially broccoli, spinach, cauliflower and peas) (pg. 126 of Top 100 Baby Purees):

2 tbsp unsalted butter

2 tbsp flour

2 cups milk

2/3 cup grated Cheddar cheese

Melt the butter in a saucepan. Add the flour and make a smooth paste. Cook for 1 minute. Gradually stir in the milk, bring to a boil, and cook over low heat until thickened and smooth. Stir in the cheese until melted.

9-12 Months:

All of the above veggie and fruit purees are still a hit, so he eats them regularly. I've also been feeding him finger foods such as pieces of whole wheat bread, cheddar cheese, cheerios, thawed mixed veggies (peas, corn, and carrots), diced pieces of ripe pears or bananas and his new favorite teething biscuits.

Spiced Teething Biscuits (adapted from a recipe I found online):

*Please watch your baby as he or she eats these. They will love these "cookies", but there is always a chance that a piece will break off and pose a choking hazard. These are very hard biscuits, so the chance is slim that this will happen. But, it's always best to watch them as they eat!

2/3 c. milk

4 tbsp butter

1 tbsp brown sugar

1 cup wheat germ

1 cup, approximately, whole wheat flour

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

Combine the milk and butter and microwave until the butter milks. Cool until lukewarm. Beat together the milk, butter and sugar. Stir in the wheat germ and enough flour to make a dough. It will be the consistency of playdough. Kneed until smooth and satiny, about 8-10 minutes (I made it with my mixer and used the dough hook for about 2 minutes). Roll out dough until about 1/4 to 1/2 inch thick. Use a rectangular shaped cookie cutter to cut out the biscuits. Bake on a greased cookie sheet at 350 degrees for about 30 to 40 minutes, until browned and hard. I cut out all of the biscuits and only baked half (it made about 30 with my cookie cutter). I froze the raw biscuts on a cookie sheet and put them in a ziploc bag to bake when I run out.

Baked Apples

2009-01-08T07:48:00.007-06:00

I developed this recipe the other night (following our veggie quesidilla dinner :) ) and thought I would share it. It's rather light for a dessert, and so tasty! We were watching The Biggest Loser as we ate our apples, and feeling pretty good about our dessert!

2 large apples, cut in half and cored
4 heaping tablespoons of brown sugar

2 tbsp butter

4 tbsp raisins

1 tsp cinnamon

1/3 cup water

lowfat or fat free vanilla ice cream

granola

Place apples in a square baking dish. Pour water in the dish. Stuff the center of each apple half with brown sugar, sprinkling some over the entire half of the apple and into the baking dish. Top with raisins, then with half of a tablespoon of butter. Sprinkle each apple generously with cinnamon. Cover the dish tightly with foil. Bake at 350 degrees for 30 minutes. Uncover. Baste each apple with the juices from the dish. Continue to bake for 10 minutes, basting one more time after 5 minutes. Remove from oven. If the juices are still pretty thin, remove the apples from the dish and place the dish back into the oven until the juices thicken into a light syrup. To serve, place apples in a bowl and spoon some of the syrup from the baking dish over the apple. Top with one scoop of lowfat or fat free vanilla ice cream. Sprinkle with granola.

Weeknight Fajita Veggie Quesadillas

2009-01-07T17:15:00.004-06:00

I make these often, since they are so easy and quick to make. They are also really good for you! I serve them with a fresh salad.

2 tbsp olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 small onion, thinly sliced
1 can of black beans, rinsed and drained
1 tsp fajita seasoning
1/4 tsp salt
pepper
Whole Wheat tortillas (or regular if you're not up to the wheat :) )
1 package lowfat shredded cheddar cheese
Cooking spray
Avocado, sliced and drizzled with lime juice and salt
lowfat sour cream
bottled salsa

Sautee the onions and peppers in olive oil over medium-high heat until tender and caramelized. Stir in the black beans. Season with the fajita seasoning, salt, and freshly ground pepper. Set aside. Heat a skillet over medium heat. Spray with cooking spray. Sprinkle half of a tortilla with a small amount of cheese. Spread with a spoonful of filling (don't overfill or it will all fall out!). Sprinkle another small handful of cheese over the filling. Fold over the other half of the tortilla. Place in pan and cook until light brown on both sides and cheese melts. Serve with avocado, sour cream and salsa.

My Favorite Blueberry Muffins

2009-01-05T15:29:00.003-06:00

I love to make these muffins whenever I'm craving a sweet snack. You can use fresh or frozen blueberries. To lighten up the recipe, use lowfat butter. If you like cornbread, you'll really love these muffins! I saw this recipe on Martha Stewart's Everyday Baking show. It can be found on her website.

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries (two 1/2-pint containers), rinsed and dried or 2 cups frozen
1 lemon zest, finely grated (about 1 tablespoon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 375 degrees. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well. Add the milk and the lemon zest. Combine the flour, cornmeal, baking powder and salt. Add to the batter. Stir in the dry ingredients. Spoon into 12 muffin tins (or possibly more, depending on the size of your berries). Bake for 25 minutes, or until the tops are firm to the touch.

Creamy Tomato Soup with a Mushroom-Provolone Panini

2008-12-02T20:26:00.004-06:00

It has been really cold in Memphis, so I've been in soup mode lately. I was really in the mood for a thick, yet light tomato soup and I found this recipe on foodnetwork.com. I decided to make it with vegetable broth and to leave out the prosciutto. I made up the panini recipe on my own. I love this panini they make at Panera Bread with mushrooms and mozzarella. This recipe is very similar. For a different twist, you could also add caramelized onions and/or roasted red bellpeppers.

Creamy Tomato Soup

2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 large clove minced garlic
1 bay leaf
1/2 cup tomato paste
2 tablespoons all-purpose flour
1 28oz can pureed tomatoes
3 cups vegetable stock
Salt and freshly ground pepper
2 tablespoons sugar
2 tablespoons apple cider vinegar
1/3 cup light cream or half and half

Sautee onion, celery, carrot, bay leave and garlic in butter until tender and beginning to caramelize. Add the tomato paste and sautee about 2 minutes. Add the flour and sautee two more minutes. Add the rest of the ingredients except the half and half/cream. Simmer for 20 minutes. Remove from the heat and stir in the half and half. Puree with an immersian blender or a regular blender, or serve as is.

Mushroom-Provolone Panini

3 cups sliced fresh mushrooms
2 tbsp butter
1 tbsp olive oil
freshly ground pepper
1/8 tsp dried thyme
1/8c marsala cooking wine or vegetable broth
1/8 c vegetable broth
Sliced provolone
Sour dough bread
butter

Melt butter with olive oil in a sautee pan. Add the mushrooms. Season with thyme and pepper. Sautee about 15-20 minutes, until golden brown and tender. Add the wine and broth. Cook until liquid evaporates. Remove from heat. Preheat a George Foreman indoor grill (this is what I used to make mine), panini press, or pan. Butter two slices of sour dough bread. Lay three slices of cheese on the unbuttered side of one of the pieces of bread. Spoon some of the mushrooms evenly on top. Top with the second piece of bread. Grill sandwich until crispy and light brown on both sides and cheese is nicely melted. Serve immediately.

Pumpkin Pie in a Cup!

2008-11-21T09:52:00.003-06:00

I created this recipe based on a video I saw on foodnetwork.com where they scooped leftover pumpkin pie into a glass and layered it with vanilla ice cream. My wheels started turning and out popped this recipe! It requires a little work preparing each layer, but it's so worth it in the end! Another option would be to use the leftover pumpkin pie idea mentioned above. That would save you quite a bit of work. Man, you will absolutely love this dessert!

For the pumpkin pie layer:
1 15 oz can pumpkin
2 eggs, beaten
3/4 c. brown sugar
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
1 can evaporated milk

For the crust layer:
1 unbaked store-bought pie crust
cinnamon and sugar
2 tablespoons whipping cream

For the pecans:
1 cup pecans
1/2 c. brown sugar
2 tbsp heavy cream

Vanilla ice cream
Cinnamon

Preheat the oven to 375 degrees. Combine the ingredients for the pumpkin pie layer (through the evaporated milk). Pour into a square baking dish coated with cooking spray. Bake for about 30 minutes, until the filling sets and is completely cooked.

While the filling is baking, unroll one pie crust and cut out 6 small leaves/person using a small cookie cutter. This recipe serves about 6 people, so you'll want to cut out at least 36 leaves. Brush each leaf with heavy cream and sprinkle with cinnamon and sugar. (another option would be to brush the entire crust with cream, sprinkle with cinnamon and sugar and bake on a cookie sheet. Then, crumble into pieces after its cooked.)Bake leaves/crust until light brown (approx. 10-15 minutes at 375 degrees, but keep an eye on it).

For the nuts, combine the pecans, 2 tbsp cream and brown sugar. Pour onto a baking sheet lined with foil and sprayed with cooking spray. Bake alongside the filling for about 10-15 minutes, stirring halfway through cooking. Do not overbake or they will taste awful! The sugar should crystalize on the outside of the pecans.

For the ice cream: Spoon softened ice cream into a mixing bowl and sprinkle in cinnamon. Taste as you go, until you've added a generous amount.

To assemble each dessert: Using clear drinking glasses of your choice (or bowls would work fine), scoop a generous size scoop of WARM pumpkin pie filling. Top with a scoop of vanilla ice cream, three pie crust leaves (or about a tbsp of pie crust crumbles), and a few pecans. Repeat the layers one more time, topping the dessert with three more leaves and pecans. Serve immediately. Wow, you will LOVE this!!

Sugar Cookies

2008-11-14T14:57:00.003-06:00

I make these cookies at least twice a year, for Thanksgiving and for Christmas. The secret to soft, chewy cookies is to make sure you keep the dough relatively thick (don't roll it out any thinner than 1/4 of an inch thick) and to use a large cookie cutter that doesn't have a lot of little jagged edges (kind of "bubbly" looking like a big simple pumpkin, or a simple stocking or Christmas tree). The icing will set if you let the cookies sit out on the counter for a little while. This icing is SO tasty, because it has a little bit of butter in it.

1 c. butter, softened
1 cup white sugar
5 eggs, beaten
1 tsp vanilla
1/2 tsp almond extract
3 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 c. heavy cream

Cream together the butter and sugar until light and fluffy. Add the eggs, vanilla and almond extract. Combine the salt, baking powder, and flour. Slowly add to the rest of the ingredients in the mixer bowl and mix until just beginning to combine. Add the heavy cream and finish mixing until just combined (don't over beat your dough!) Place dough on a piece of plastic wrap and wrap it in a disk shape. Chill until easy to roll out (about 2 hours in the fridge or 45 minutes in the freezer). Dust your counter with flour and roll out dough- it should be at least 1/4" thick (don't roll it out too thin!) Cut out cookies and bake for 12 to 14 minutes until just beginning to turn light brown on the edges.

Icing:

1 1/2 cups powedered sugar
3 tbs butter, softened
1 tbsp vanilla extract
1/2 tbsp almond extract
1 tbsp milk
Food coloring
Sprinkles or colored sugar for decorating, optional

Combine the sugar, butter, vanilla, almond extract, milk, and food coloring in a mixer bowl. Beat until nice and creamy. If its too thick add a drop or two of milk.

Amazing Flounder Simmered in a Tomato Garlic Sauce with Squash Couscous

2008-11-05T09:12:00.003-06:00

I created both of these recipes myself! The fish recipe was based on a fish I remember my mom making all the time when I was a little girl. I remembered the flavors and tried to recreate it- it actually tasted exactly as I remembered! The couscous was an idea I had based on a recipe I saw on a cooking show that used zucchini. Both dishes are very flavorful, full of garlic and white wine. Yummy!

Flounder in Tomato Garlic Sauce

4 flounder filets or any white fish (snapper, cod, mahi mahi would all work great)
1 tbsp olive oil
1 tbsp butter
1 medium sized onion, thinly sliced
1 large clove garlic, finely minced
1/2 tsp dried basil
1/2 tsp salt
pepper
1/4 cup white cooking wine or other white wine
1 can stewed tomatoes

Heat butter and olive oil in a large skillet (choose one that has a lid). Sautee onion over medium-high heat for about 5 minutes, until tender and beginning to caramelized. Add garlic, salt, pepper and basil and sautee one minute. Pour in the wine and tomatoes. Stir, scraping the bottom of the pan to release bits from the onions and garlic. Bring the heat down to a simmer. Lay the fish filets on top of the sauce, trying to overlap as little as possible. Season the top of each filet with a little salt and pepper. Spoon some of the sauce over each filet. Cover and allow to simmer for about 10 minutes, until the fish is cooked completely and flakes easily with a fork.

Couscous with Yellow Squash

2 tbsp olive oil
3 small yellow squash, diced
1 small onion, diced
1 clove garlic, minced
1/4 tsp. dried thyme
1/2 tsp salt
pepper
1 can chicken broth
3 tbsp white wine
1 1/4 c whole wheat couscous

Heat the olive oil in a sautee pan (that has a lid) over medium heat. Add the onion and sautee for about 2 minutes. Add the squash and sautee until tender (until it begins to brown). Add the garlic clove and sautee one minute. Add the thyme, salt and pepper. Pour in the white wine to deglaze the pan. Add the broth and stir. Stir in the couscous, remove from the heat and cover. Allow to sit for 5 minutes. Fluff with a fork.

Arroz con Pollo (Chicken with Rice) Cuban Style

2008-11-05T08:54:00.003-06:00

My Abuelita makes this recipe and it's so fantastic! The canned peas and pimentos added at the end give it a really unique flavor. (for the non-pea lovers, you can't really taste them-just a hint of peaness :) ) I promise your house will smell fantastic when you make this dish. Mundo and I aren't wine drinkers, so I use sherry cooking wine and just don't add quite as much salt. I can't even express with words how fantastic the flavors are in this dish. You will love it!
3 boneless, skinless chicken breasts
1 package boneless, skinless chicken thighs
salt, pepper and garlic powder
vegetable oil
1 large bellpepper, diced
1 large onion, diced
2 large garlic cloves, minced (use fresh garlic-it tastes SO much better!)
1/4 cup sherry wine or cooking wine
4 oz. tomato sauce (just pour in 1/2 of an 8 oz can)
1 32 oz. container of chicken broth
yellow food coloring- I use 1/2 tsp of Badia brand yellow food coloring (found in the hispanic section of the grocery store). You can also use regular liquid yellow food coloring. Just add a little and stir and keep adding more until the liquid has a nice deep yellow color to it.
2 cups white rice (authentic recipe uses short grain, but I prefer long. Its up to you)
1 can peas, drained
1 medium sized jar of diced pimentos drained

Heat 3 tbsp vegetable oil in a large oven-safe pot. Brown the chicken thighs first, then the breasts and remove all of the meat from the pot. Add the diced bellpepper and onion to the pot and sautee until the onions are clear and tender. Add the garlic and sautee for one minute. Pour in the broth, wine, tomato sauce and food coloring (DO NOT ADD THE RICE YET!!). Add the chicken back to the pot. Bring to a boil, cover and place in a 375 degree oven for 40 minutes. Remove from the oven and shredd the chicken. Pour in the rice, bring back up to a boil, cover and place back in the oven. Bake for 30 minutes. Stir in the drained peas and pimentos.

Taco Soup

2008-10-06T20:57:00.003-05:00

Whenever you open one of those cookbooks that was put together by the boy scouts or another organization for a fundraiser you will most definitely find several recipes for taco soup. This is the recipe I like to make. I use some sodium free ingredients to cut down on the amount of salt, which can be overwhelming when using so many canned foods in one dish. This makes a ton! It's a great dish to make when you want something you can eat all week. I love to serve this with a simple green salad and my dad's Mexican cornbread.

1.5 lbs. lean ground beef or lean ground turkey
1 small onion, diced
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can sodium-free corn
1 can sodium-free diced tomatoes
2 cans rotel tomatoes (I like to use mild, but you can add medium or hot if you like it spicy)
1 envelope low-sodium taco seasoning
1 envelope ranch dressing mix
2 cups of water
For optional toppings: Shredded cheddar, torn corn tortillas or tortilla chips, diced red onion, sour cream, avocado

Brown the ground beef/turkey with the onion. Add the rest of the ingredients and simmer for about an hour, stirring occasionally. Top with your favorite toppings.

Dad's Mexican Cornbread

2008-10-06T20:48:00.003-05:00

I'm sure my sisters will remember my dad baking this cornbread on random Saturdays. It was almost always gone by the time we sat down to eat dinner, because we snacked on it all day. My favorite time to eat it is right when it comes out of the oven and its nice and hot. I love to serve it with chili and with my taco soup (recipe to follow this one). Its so easy to make and SO yummy! It's a great crowd-pleaser!

1 1/2 c. cornmeal
1 tsp baking powder
1/2 c. milk
1/4 c. canola/vegetable oil
1 can creamed corn
1 1/2 onions diced
1 1/2 cups shredded sharp cheddar or more if you really love cheese like I do!
3 eggs, beaten
bottled jalapeno pepper rings, minced (amount to taste. I usually dice up a small palm full)

Combine all ingredients and mix well. Bake in a 350 degree oven for one hour, or until a toothpick inserted into the center comes out clean.

100% Whole Wheat Snickerdoodles

2008-10-06T14:45:00.006-05:00

These cookies were so soft and chewy. They were really good! I love the lemon zest. Gives them a nice flavor. I baked half the dough and refrigerated the other half until we were ready for more freshly baked cookies!

1 cup sugar
1/2 c. lowfat butter
2 tbsp milk
1 tsp grated lemon zest
1 tsp vanilla
1 egg
1 3/4 c. whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 tsp cinnamon

Cream butter and sugar until light and fluffy. Add egg, vanilla, and lemon zest and beat until fluffy. Turn off mixer. Pour in flour, baking powder and salt. Beat until just combined. Refrigerate dough for 30 minutes, or until it can be handled and rolled into balls. Preheat the oven to 375 degrees. Combine the cinnamon and sugar. Roll the balls in the cinnamon/sugar mixture. Place on cookie sheet, at least 2 inches apart (they spread a lot). Bake for 7-10 minutes until light golden brown.

Pasta with Lemon Cream Sauce, Asparagus, and Peas

2008-10-06T14:31:00.004-05:00

This is a great fake-out! You think you're eating alfredo sauce, but it's actually very light. Broccoli also works great in this dish in place of or in addition to the asparagus. The addition of roasted red bell peppers is also fantastic. You can prepare it with whole wheat or regular linguine. This is a recipe from Cooking Light magazine. The only change I made was I used a little more cornstarch than it called for, because it just wasn't thick enough, and I used light cream instead of full-fat cream.

8 oz. whole wheat or regular linguine
1 3/4 cups sliced asparagus (one bunch)- make sure you break the ends off and throw them away-they are as tough as tree trunks!
1 c. frozen green peas, thawed
1 tbsp butter
1 garlic clove, minced (fresh tastes much better in this recipe)
1 c. chicken or vegetable broth
1 tsp cornstarch
1/3 c. light cream or heavy cream
3 tbsp. fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
dash of ground red pepper
grated Parmesan cheese

Cook pasta according to package directions. Add asparagus during the last minute of cooking. Place peas in a colander. Drain the pasta mixture over the peas; set aside.

Melt butter in a skillet over medium-high heat. Add garlic to pan; saute 1 minute. Combine broth and cornstarch. ADd to pan and bring to a boil. Cook 1 minute, until thickened, stirring constantly. Remove from heat. Stir in cream, juice, salt, black pepper and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with freshly grated black pepper and Parmesan.

Greek Chicken Pitas

2008-09-25T15:14:00.005-05:00

I envisioned a nice split pita sandwich until I realized that the pita bread I bought wasn't split! So, I ended up topping the pita bread with the chicken and cucumber/salad mix and then eating it with a knife and fork. It tasted great!

1 large bone-in, skin-on chicken breast
salt and pepper to taste
olive oil
zest of one lemon
1 garlic clove, minced
4 cups torn romaine lettuce or bagged salad
1/4 c ranch dressing
1/2 cucumber, diced

Rub the chicken breast with the salt, pepper, lemon zest, garlic and drizzle of olive oil, making sure to rub under the skin as well as on top of the skin. Finish off with a final sprinkling of salt and pepper. Bake at 350 degrees for one hour. Remove meat from the bone and shred or cut into large cubes.

Mix the salad with the cucumbers. Toss with the ranch dressing. Stuff the inside of half a pita round with 1 cup of the salad mix and 1/4 of the chicken. Or, if not using split pita, lay half of a pita round on a plate. Top with 1 cup salad mix and 1/4 of the chicken. Enjoy! You can also drizzle a nice spoonful of hummus on top.

Hummus with Homemade Pita Chips

2008-09-25T13:26:00.006-05:00

Mundo and I love this recipe. Tahini only comes in a huge jar, so I keep mine frozen and defrost it in the microwave when I want to use it. It will go bad if it's kept in the fridge for too long. You can use store bought pita chips, but it's a lot cheaper to make your own and these sure do taste good! You can make them with wheat pita as well as white. Hummus is usually a great crowd pleaser and would make an excellent dip to serve at a party.

For the Pita Chips:
1 package pita bread
canola oil for drizzling
table salt or sea salt

Cut each pita bread round into four slices across. Then, cut each slice in half (one pita bread round should yield 8 slices). Place in a large bowl. Drizzle with canola oil and toss to coat. Lay in one flat layer on a baking sheet. Sprinkle with salt. Bake at 350 for 8 minutes on each side, or until nice and light brown and crispy.

Hummus
1 can garbanzo beans (also called chickpeas) rinsed and drained
Juice of one lemon
2 tbsp tahini (sesame seed paste-usually in the peanut butter section)
2 cloves garlic, finely minced
salt to taste
olive oil for drizzling
paprika for garnish

Place all ingredients except olive oil and paprika in a food processor. Process for about 30 until ingredients combine. Pour in about 1/4 cup water until a smooth paste forms. It may be slightly chunky. Spoon into a serving dish. Sprinkle with paprika and drizzle with olive oil. Refrigerate before serving. Serve cold with pita chips.

Tabouli (Greek Salad)

2008-09-25T13:20:00.004-05:00

This is a very light, healthy salad that would be great served alongside grilled chicken or fish as well as with my chicken pita.

3/4c water
3/4 c bulgur (aka cracked wheat- you can buy it at any whole food stores or in the heath food section at Kroger)
1c minced fresh parsley
1 green onion minced
1/2 cucumber diced
1/4 c diced roasted red bell pepper (jarred bell peppers work great in this)
1 small clove garlic, grated or minced
3 tbsp olive oil
3 tbsp lemon juice
zest from half a lemon
1 1/4 teaspoon kosher or sea salt
freshly ground pepper

In a glass bowl or measuring cup, combine the water with 1/4 tsp salt and 1 tsp olive oil. Microwave for three minutes. Add the bulgur and cover with plastic wrap. Allow it to sit for 20 minutes, or until all of the water is absorbed and the bulgur is tender. Meanwhile, in a mixing bowl, combine the rest of the ingredients. Stir in the bulgur and refrigerate before serving.

Creamy Potato Soup and Green Salad with Sweet Balsalmic Glazed Red Onions

2008-09-05T09:41:00.007-05:00

It's been a while since I've posted, as we've been hosting our friends who evacuated due to Gustav. They have 6 beautiful children, who were amazingly well behaved despite cramped quarters and the craziness of last-minute evacuations. I decided I needed to keep it simple the day after they left, as I was a little tired and not really in the mood to cook for any length of time. This soup recipe, served with a nice green salad and toasty bread, was perfect. It's actually lowfat and only takes about 30 minutes to make, including prep time and cooking time.

2 stalks celery, diced
1 medium onion, diced
2 carrots, diced (or about 10 baby carrots)
2 tbsp. butter
6 medium potatoes, peeled and cubed
3 c. chicken broth
3/4 tsp Tony Chacheries cajun seasoning or seasoned salt
1/2 tsp. dried thyme
1/4 tsp. garlic powder
salt and freshly ground pepper
2 cups milk (I used skim and it tasted great)
3/4 cup low fat sour cream
1 cup shredded cheddar cheese

Optional Toppings:
cooked turkey bacon, crumbled
shredded cheddar
finely sliced green onion
sour cream

Sautee onion, celery and carrots in the butter along with the dried thyme, Tony's, garlic powder, pepper and salt. When you begin to see light brown on the bottom of the pan, add the potatoes and chicken broth. Cover and simmer for 20 minutes, until the potatoes are nice and soft and can easily be mashed with a fork.

Mash vegetables with a potato masher. Add the milk, sour cream, and cheese. Cook, stirring constantly, until sour cream is incorporated and it comes together into a nice, creamy soup.

Sweet Balsalmic Glazed Red Onions

1 large red onion, sliced into 1/4 to 1/2 inch thick slices.
Salt and pepper
olive oil
balsalmic vinegar

Preheat the oven to 350 degrees. Spread the onion slices on a cookie sheet. Season with salt and pepper. Drizzle with olive oil and balsalmic vinegar. Toss with your hands to make sure they are nicely coated. Bake for 15 minutes. Allow to cool to room temperature before serving. These taste SO sweet and yummy on a salad. I made a dressing using a store-bought italian dressing packet and added about 1/4 cup extra vinegar, instead of the large amount of oil. (I filled my dressing carafe to the vinegar line with red wine vinegar. Then, I added 1/4 c. balsalmic vinegar, 3 tbsp water, the seasoning packet and oil to the oil line).

Dad's Baked Salmon

2008-08-28T11:40:00.003-05:00

My dad used to make this salmon pretty often, when I lived at home (wow, I guess that was 7 years ago!). The sauce is SO amazing. It tastes very unique. It's sweet, tangy, garlicky and a little rich from the butter. It reminds me of a New Orleans barbecue shrimp sauce. It's so good you'll want to lick your plate! This recipe makes enough for two small salmon filets (about 3 inches long each). It doubles very easily, if you're planning to serve more people. I bake mine, but you can also cook it on the grill or broil it. I served it with roasted butternut squash, green beans and whole wheat couscous (Far East garlic and olive oil brand is awesome- I like to add nuts of some sort when I stir the couscous into the broth. Cashews, almonds and pine nuts all taste great in this).

1 tbsp butter
1 tbsp olive oil
1 clove garlic, crushed
1/2 c. ketchup
1/2 tbsp mustard
3 tbsp soy sauce
1 tsp Worcestershire
freshly ground pepper
the juice of 1/2 a lemon
salt and pepper
2 salmon filets, about 3-4 inches long each (I'm not sure how many ounces they would be)

Preheat the oven to 400 degrees.

Heat the butter and olive oil in a small saucepan. Add the crushed garlic and sautee for one minute (until it doesn't smell raw anymore). Add the rest of the ingredients, except the lemon juice. Allow the sauce to simmer over medium-low heat for about 5 minutes (do not boil!). Remove from the heat and stir in the lemon juice. Place the salmon filets in a small baking dish. Pour the sauce over the filets (you don't have to remove the skin, if you don't want to. It will come right off when the salmon is cooked). Bake the salmon for about 15 minutes, or until it flakes easily with a fork. Do not overbake or it will taste like rubber (yes, I've done this before :) ).

Chicken Lo Mein (Yes, another pasta dish, but it's fabulous!)

2008-08-26T16:26:00.003-05:00

I've been making a lot of pasta dishes lately because I've been watching Rachael Ray's 30 Minute Meals pretty frequently and she works with pasta often. This dish was inspired by her Chinese Spaghetti and Meatballs recipe. I decided to leave out the meatballs and used sliced chicken instead that I seasoned with garlic powder, ground ginger, salt and pepper and sauteed before I cooked the veggies. You can definitely serve this over brown rice and leave out the noodles, if you're tired of pasta. But, the whole wheat noodles taste great!

Salt
1 pound whole-wheat spaghetti
2 large chicken breasts, thinly sliced
1/4 tsp ginger powder
1/4 tsp garlic powder
salt and pepper
6 green onions sliced on a diagonal
1/3 cup tamari dark soy or regular soy sauce
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.

Heat 2 tbsp vegetable oil in a large skillet. Season the chicken breast with the garlic and ginger powders and the salt and pepper. Add to the oil and sautee over high heat until cooked through and nicely browned. Remove from pan. Pour in the remaining 2 tbsp oil. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and chicken and stir until spinach wilts. Add the soy sauce, about 1/3 cup, and the sesame oil. Sprinkle sesame seeds on top.

Chicken (or Not) Poblano Casserole

2008-08-25T10:36:00.006-05:00

I got this recipe from my Cooking Light magazine collection- I love this magazine! They always have great recipe ideas that are healthy and yummy. I made a few changes to the recipe. I didn't add any cilantro (because it can be so strong and tends to overpower the casserole. However, I've included it before and it tastes great either way.) I substituted cottage cheese for the ricotta, because I've never been a huge fan of the ricotta and the cottage cheese gives the casserole a creamy consistency. It is delicious with fresh corn. You could easily leave out the chicken and make it vegetarian. Here's the original recipe: Chicken Poblano Casserole

3 poblano chiles (about 12 ounces)
1 large red bell pepper (about 8 ounces)
3 ears shucked corn
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 1/2 cups 1% low-fat milk
3 cups (12 ounces) preshredded reduced-fat cheddar cheese, divided
1/3 cup finely diced red onion
2 large eggs, lightly beaten
1 (16-ounce) carton lowfat cottage cheese
Cooking spray
18 (6-inch) white corn tortillas
3 3/4 cups chopped cooked chicken breast (optional)
1 cup thinly sliced green onions, divided
Preheat broiler.

Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately. Remove corn kernels from cobs.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.

Preheat oven to 350°.

Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, eggs, and cottage cheese.

Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of cottage cheese mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup cheddar cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining cottage cheese mixture, remaining chicken, 1/3 cup green onions, 2/3 cup cheddar cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350° for 30 minutes or until bubbly.

Uncover; sprinkle with remaining cheddar cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.

Yield

12 servings

Nutritional Information

CALORIES 369(29% from fat); FAT 11.9g (sat 6.1g,mono 2.9g,poly 1.2g); IRON 1.8mg; CHOLESTEROL 98mg; CALCIUM 536mg; CARBOHYDRATE 33.8g; SODIUM 594mg; PROTEIN 33.1g; FIBER 3.6g

One Pot Lasagna with Whole Wheat Rotini

2008-08-18T22:23:00.005-05:00

This was dinner tonight. I saw this recipe on a cooking show and adapted it a little. It is definitely a "crowd pleaser"- it makes a ton! The sauce is not a heavy tomato-based sauce, so the pasta tastes different than you would expect. When Mundo saw me making it, he said, "Did you make Hamburger Helper?" You can imagine my reaction to that, "Are you crazy?! When, in our 6 years of marriage, have I ever made Hamburger Helper??" The funny thing is, that's really what this recipe is. This is just a healthier version :).

1 box whole-wheat rotini pasta
salt for boiling pasta
2 tbsp olive oil
1 1/2 lbs ground white turkey meat or lean ground beef
1 bay leaf
1 tsp dried basil
ground black pepper
1 carrot or about 6 baby carrots finely diced
1 onion, finely diced
4 cloves garlic, minced
1 tsp dried rosemary, crumbled in your hand or chopped
1 c. beef broth
1 28 oz. can whole tomatoes
1 16 oz. container low fat ricotta cheese
1 to 1 1/2 cups shredded mozzarella (low fat mozzarella would work)

Heat olive oil in a large pot/dutch oven. Brown ground meat in olive oil until cooked through and beginning to caramelize. Add the onions, carrots, bay leaf, rosemary, dried basil, pepper and salt. Sautee until onions and carrots are soft (6-8 minutes). Add garlic and sautee 1 minute. Stir in broth and tomatoes. Simmer for 15-20 minutes. Preheat oven to 450 degrees. Remove bay leaf. Stir in pasta and ricotta. Top with mozzarella. Bake until the cheese begins to brown on top, about 10- 15 minutes.

Low-Fat Pound Cake with Fresh Berries

2008-08-18T22:04:00.007-05:00

One night, last week, I had a craving for angel food cake with fresh berries. I had a carton of blueberries in the refrigerator, so they were calling my name. I didn't have a dozen eggs, which you need for angel food cake, so I thought I would try to find a low fat pound cake recipe. I stumbled upon this recipe on Cooking Light's website, Lemon Pound Cake with Mixed Berries.I didn't have any lemons or yogurt, so I altered it just a bit. The end result was a pound cake that tasted just like an angel food cake. It really was quite yummy.

Cooking spray
2 tsp all-purpose flour
1 cup unbleached all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
2/3 c. sugar
1/3 c. unsalted butter, softened
2 large egg whites
1 large egg
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup. low-fat sour cream

Preheat oven to 350 degrees. Grease and flour one 8 x 4 inch loaf pan with cooking spray/flour. Cream butter and sugar in a mixer bowl until fluffy. Add egg whites and egg, beating well. Beat in almond and vanilla extract and sour cream. Mix together the flour, baking powder and salt. Add to the butter/egg mixture and beat well. Pour batter into loaf pan. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan on wire rack for 10 minutes (this will release it from the pan- I learned this lesson the hard way). Top with berries coated in a little sugar and a spoonful of whipped cream. So yummy and light!

Whole Wheat Ginger Snaps

2008-08-13T12:10:00.003-05:00

I halved this recipe when I made it and it made about 16 nice size cookies. They spread a lot when you bake them, so make sure you spread out the balls of dough on the cookie sheet. You can't even tell that they are made with whole wheat flour!

3/4 c. butter
1 c. organic sugar (evaporated cane juice solids- it's unrefined)
1 egg
1/4 c. molasses
1 1/2 c. whole wheat flour
1/2 c. white wheat or unbleached all purpose flour
dash salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 1/2 tsp ginger
More organic sugar for topping

Preheat oven to 375 degrees.

Cream the butter and sugar. Add the egg and molasses and beat well. Combine the flours, salt, baking soda, cinnamon, cloves and ginger. (or do what I do- turn off the mixer, pour in all of the dry ingredients and turn back on! My cookies seem to come out just fine using this method!) Gradually add to the mixture in the mixer. Scoop dough into teaspoon size balls. Dip the top of the balls into sugar. Place on cookie sheet, spread apart so they have room to grow.

Bake 8-10 minutes, depending on desired crispiness of cookies. Mine were thin, yet chewy. They are SO tempting and yummy to snack on!

Simple, Healthy Sides- Okra and Tomatoes and Green Beans with Turkey Bacon

2008-08-13T11:45:00.005-05:00

I made these two side dishes this week after a trip to our local Agricenter produce market. They had really fresh okra, heirloom tomatoes and green beans, so I was inspired to make these recipes. The okra and tomatoes I served alongside grilled chicken breast, sauteed corn that I cut off the cob and seasoned with salt, pepper and butter and brown rice pilaf seasoned with sauteed onions, garlic, parsley and chicken broth. I served the green beans with mashed potatoes (I also bought my potatoes at the produce market and they were AWESOME) and steaks that I seasoned with salt pepper and grill seasoning and grilled outside. Yummy dinners!

Southern Okra and Tomatoes
3 cups sliced okra
1 tbsp salt
1 tablespoon olive oil
1 medium onion diced
1 small bell pepper diced
1 large tomato or 2 medium tomatoes diced
1 garlic clove minced
1 tbsp sugar
1 tbsp flour
1 tbsp butter
salt and pepper

Boil the sliced okra in salted water for 10 minutes. Drain well and set aside.

Sautee the onion and bell pepper in oil until tender. Add the garlic. Sautee for 1 minute. Add the tomatoes and simmer for 2-3 minutes. Add the okra and season with salt, pepper, flour, butter and sugar (you could also season with cajun seasoning for a little kick). Simmer for 10 minutes and serve.

My Green Beans with Bacon
3 cups fresh green beans, stems removed
1 tbsp olive oil
1/2 tbsp butter
1 small onion, finely diced
1 clove garlic, chopped
2 slices turkey bacon (or you can use regular bacon if you wish)
1 tbsp water (or more if needed, to deglaze the pan)
salt and pepper to taste

Steam green beans in a steamer basket or in a saucepan with a small amount of water at the bottom (you have to use a lid). Drain and set aside. Sautee the onion in the butter and olive oil until tender and just beginning to brown. Add the bacon. Sautee until it begins to brown. Add the garlic and cook about a minute longer. Stir in the green beans and the water, scrapping off the the browned bits at the bottom of the pan. Season with salt and pepper and serve.

Homemade Pizza Dough

2008-08-07T18:21:00.005-05:00

Pizzas appear about every 2-3 weeks on our menu. I love to vary the toppings. My favorites are: supreme with turkey pepperoni, bellpeppers, onions, olives, mushrooms and jarred marinara sauce, buffalo chicken pizza with buffalo wing sauce, sliced chicken breast, onions, and lowfat cheddar and barbecue chicken with barbecue sauce, onions, chicken and lowfat cheddar. For a healthy version, use half whole wheat flour and limit the amount of cheese you put on top.

1 cup warm water ( or 1 1/2 cups if making wheat crust)
1 package quick rise yeast
1 teaspoon salt
3 tbsp olive oil
2.5 to 3.5 cups of unbleached all-purpose flour (or 1 cup whole wheat and the rest white)
cornmeal for dusting pizza pans

If making by hand in a regular bowl: Dissolve yeast in water. Add salt and olive oil. Stir in flour until a nice ball of dough forms. Knead on the counter until the dough is nice and smooth. Allow to rise for 30 minutes. Sprinkle pizza pans with cornmeal. Shape into crust and bake.

If making in KitchenAid mixer (my favorite way, of course :) ): Dissolve yeast in mixer bowl. Add salt, olive oil and 2 cups of flour. Turn on mixer with dough hook attachment to speed 2. Add more flour until the dough cleans the sides of the bowl and makes a nice ball. Allow it to continue kneading for 3 minutes. Grease the mixer bowl with cooking spray and allow the dough to rise for 30 minutes. Sprinkle pizza pans with cornmeal. Shape dough into pizza crust.

*For either method, remember that you can heat your oven for 1 minute on the lowest temperature setting, then turn it off and put the bowl of dough in the oven to rise. Usually guarantees a good rise.

My Abuelita's Black Beans and Rice

2008-08-07T18:05:00.005-05:00

When I make these in my pressure cooker I don't soak the beans. However, they can be made on the stove the regular way by soaking the beans over night or quick soaking them in hot water for an hour or so before cooking. These are a family favorite that we serve every Christmas Eve as a Cuban tradition. I served them over brown rice (now that's some serious fiber, baby!) with sauteed plantains (maduros- the sweet version, when the skin is nice and yellow with brown spots) and a nice salad. It was a great vegetarian meal!

One 1 lb bag of black beans, rinsed (soaked if cooking the regular way on the stove)
8 cups of water
1 1/2 green bell peppers cut into large pieces
1 large onion cut into large pieces
4 cloves minced garlic
1 bay leaf
2 tsp salt
2 tsp sugar
1/4 c. olive oil
1/4 tsp cumin
1/4 tsp oregano
1 small can tomato sauce

Combine all of the ingredients in a large pot or pressure cooker. If cooking in a large pot, simmer for about 3-4 hours, until the beans are nice and tender, stirring periodically. If cooking in a pressure cooker, bring up to high pressure and cook 45 minutes.

Once beans are cooked, add:
2 tsp vinegar (I used red wine vinegar)
2 tbsp sherry or cooking wine
2 tbsp olive oil

Remove the pieces of bellpepper and onion with about 1/2 cup of the beans and place in a blender. Puree. Pour back into the beans. Simmer for about 15 minutes, stirring every 5 minutes or so. Serve over rice or with flour tortillas and sour cream.

Homemade Bagels

2008-08-06T17:25:00.005-05:00

Yes, people, I actually made my first batch of homemade bagels today! They came out SO good, too! I am extremely proud of myself. I love to experiment with baking new things, but there is never a guarantee that my bread/rolls/bagels :) will come out even remotely correct. The bagel experiment, however, was a smashing success! (Yes, I have a lot of time on my hands). The next time I make them, I'm going to try using half whole wheat flour. I sprinkled sesame seeds on top of this batch. I think breakfast bagels with eggs, cheese and ham will be on the menu tomorrow morning!

1 cup warm water
1 1/2 tsp salt
2 tbsp white sugar
3 c. bread flour (I used all purpose and they came out just fine)
1 package fast rising or regular yeast
3 quarts boiling water
3 tbsp sugar
1 tbsp cornmeal
1 egg white
poppy seeds, salt, dried onions, sesame seeds, etc. for toppings

Make dough using a bread maker on the dough setting, by hand, or using a kitchenaid mixer. For the mixer version, dissolve the yeast in warm water. Add the salt, sugar and flour. Using the bread hook attachment on speed 2, combine the ingredients until it makes a ball of dough. Continue mixing for about 3 minutes, in order to knead the dough. Allow dough to rise in a warm, dry place for 30 minutes (or preheat your oven for 1 minute on the lowest setting, then turn it off and place the bowl in the oven. Fool proof way to help dough rise).

Cut dough into 8 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a kitchen towel and leave them on your counter for about 20 minutes.

Meanwhile, sprinkle a large, ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water (I boiled 4 at a time). Boil for 1 minute on each side, them remove to a paper towel for a second and transfer to the baking sheet. Glaze tops with egg white and sprinkle with toppings.

Bake in a 400 degree oven for 20 to 25 minutes.

Light and Easy Vegetarian Tomato Basil Pasta

2008-08-05T21:06:00.005-05:00

This was dinner tonight. It only took me about 20 minutes to make it from start to finish. It was so fresh tasting. The agricenter produce market has beautiful tomatoes that would work great in this dish. Unfortunately, I was only able to make it to Kroger today, so we had to live with slightly ripe roma tomatoes. I served it with an italian salad made of: romaine lettuce, black olives, tomatoes, and cucumbers dressed with red wine vinegar, olive oil, salt, pepper, oregano (dash) and parmesan. It was yummy!

4 tbsp olive oil
4 cloves of garlic, chopped
1 small onion, finely diced
1 tbsp dried basil
dash of red pepper flakes
salt and pepper to taste
8 roma tomatoes, diced
4 tbsp water
1/2 box whole wheat angel hair pasta
Grated parmesan and mozzerella to taste

Heat the oil in a skillet over medium-high heat. Saute the onion until tender. Add the garlic, basil, and red pepper flakes and saute until the garlic becomes fragrant and tender (about 2 minutes). Add the tomatoes and the water and season generously with salt and pepper. Allow to simmer about 10 minutes until the tomatoes release their juices and a nice sauce develops. Cook the pasta according to package directions. Stir into the sauce. Top with grated parmesan and mozzarella, if desired.

*You could also add diced zucchini or eggplant when you add the tomatoes. Italian chicken sausage would be a nice addition if you didn't want it to be vegetarian.

Skinny White Chicken Lasagna

2008-08-04T12:53:00.004-05:00

I modified this recipe that I originally saw on Rachael Ray's website. It makes a TON of lasagna, so it would be great for entertaining. Mundo really liked it!

2 tbsp olive oil
3 boneless, skinless chicken breasts cooked and shredded
1 lb sliced button mushrooms
2 medium sliced zuchini
salt and pepper
4 tbsp butter
4 tbsp flour
2 c. skim milk
2 c. chicken broth
1 box whole wheat lasagna or oven-ready white lasagna
2 1/2 cups shredded lowfat mozzarella
1 small container low fat cottage cheese

Preheat oven to 375 degrees. Heat the olive oil in a large skillet over medium high heat. Add the shrooms and sautee. Once they begin to turn golden brown, add the zuchini and garlic and sautee until tender. Season with salt and pepper. Stir in the shredded chicken. In a saucepan, melt the butter. Add the flour and stir for one minute until it bubbles (you don't want a brown roux, just cook long enough to get rid of the raw flour taste). Add the milk and chicken broth and season with salt and pepper. Bring up to a bubble, stirring constantly. Then, simmer 4-5 minutes, until the sauce thickens.

Assemble the lasagna by ladling a small amount (about 1/2 cup) of sauce on the bottom of a 13 x 9 inch baking dish coated with cooking spray. Cover with three noodles. Top with 1/3 of the chicken veggie mixture, 1/3 of the cottage cheese and about 1/2 cup of cheese. Pour 1 cup of sauce over the layer. Then, add two more layers. Top off the lasagna with the last three noodles, the remaining sauce and the remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until the cheese is melted and the sauce is bubbly. Serve with a fresh dinner salad and whole wheat french bread and you have a perfect weeknight dinner!

Homemade Granola

2008-08-04T12:18:00.004-05:00

Although the first recipe I posted was quite contrary to healthy eating habits, Mundo and I generally like to stick with a pretty healthy diet. This granola is a great snack and tastes awesome with yogurt. You can experiment with different dried nuts and fruits.

3 cups oatmeal
1/2 c. chopped almonds
1/2 c. chopped pecans or walnuts
1/8 c. whole flax seed
2 tbsp brown sugar
1/4 tsp salt
1/3 c. maple syrup
1/4 c. honey
1/4 c. pineapple or apple juice
1/2 tsp almond extract
1 tsp cinnamon
1 tbsp olive oil
cooking spray
1/4 c. dried cranberries
1/4 c. chopped dried apricots
1/4 c. raisins.

Preheat oven to 300 degrees. Combine the oatmeal, nuts and flax seed in a large bowl. In a smaller bowl, wisk together the brown sugar, salt, syrup, honey, juice, almond extract, cinnamon and 1 tbsp olive oil. Pour over the oatmeal mixture and stir to combine. Spray the bottom of a large jelly roll pan with cooking spray. Spread the mixture evenly on the bottom of the pan. Bake for 45 minutes, stirring every 15 minutes. Remove from the oven and stir in the dried fruit. Allow to cool. Smell your house- it smells yummy :)

Cinnamon Rolls with Cream Cheese Icing

2008-08-04T10:42:00.001-05:00

We had an amazing weekend in church life with Christine Caine from Hillsong Church Australia. I was asked to make something for our green room and decided that these cinnamon rolls would be a nice treat. You can make them a little healthier by adding 1/2 whole wheat flour and 1/2 white flour and by using lowfat butter for the filling. Man are these good!

*I make the dough in my KitchenAid mixer so I don't have to knead it by hand.

Dough:

3/4 c. low-fat milk
1/2 c. sugar
1 1/4 tsp salt
1/2 c. butter
2 packages yeast (I use quick rise)
1/3 c. warm water
3 eggs
1 box instant vanilla pudding mix
5 1/2 to 6 1/2 c. all-purpose flour

Combine milk, butter, salt and sugar in a microwave-safe dish. Microwave until the butter is melted. Beat the eggs and pour in a little of the milk mixture to temper the eggs. Pour the egg mixture into the milk mixture. Dissolve the yeast in the water in the mixer bowl. Add the milk/egg mixture. Add 5 cups of flour and the pudding mix. Begin mixing the dough on speed 2 with the dough hook (or mix by hand). Gradually add more flour until the dough cleans the bowl. Beat for 4 minutes longer, or knead by hand until the dough is nice and smooth (baby's bottom :) ). Using a non-stick spray, grease the mixer bowl to make sure the dough won't stick while rising. Allow to rise in a warm, dry place until doubled in size (about 30 minutes for quick rise).

Filling:

1 c. white sugar
1 c. firmly packed brown sugar
1/2 c. butter
1/4 c. all-purpose flour
1 1/2 tbsp cinnamon
1/2 c. chopped walnuts or pecans (optional)
1/2 c. raisins (optional)

Roll dough out to make a 10 x 24" rectangle. Combine all of the filling ingredients and spread evenly over the rectangle of dough (make sure you go to the edges so it's completely covered). Roll up the dough from the wide (24" side). Cut into 24 one inch rolls and place in two greased 13 x 9 inch baking dishes. Cover with a towel and allow to rise until doubled in size. Bake in a 350 degree oven for 20 to 25 minutes, until light brown around the edges.

Cream Cheese Icing:

8 oz. cream cheese
1/2 c butter, softened
3 c. powdered sugar
1 tsp. vanilla
3 tsp. milk

Combine all ingredients and beat in the mixer with the wisk attachment until light and fluffy. You can use a hand-held mixer as well. Spread over the warm rolls. Wow, they are SO good!!