Tuesday, October 13, 2009

Cream Cheese Frosting

  • 1 tsp vanilla
  • 1/2 stick butter
  • 1 8 oz pkg cream cheese
  • 4 cups powdered sugar

Mix vanilla, butter, and cream cheese first, then when well blended add the powdered sugar 1/2 cup at a time. That way you won't have a dust storm in your kitchen.
I added food coloring to the frosting, used a sandwich baggie and cut a small hole in the tip, that way you can decor however you like.... the candy corn was my favorite.

Key Lime Cake

1 yellow cake mix
green food coloring

I baked the cup cakes first, but soon realized I was outta tins....so then I baked a round cake, cut it in half, then placed on top of the other half, to make a half moon shape....then frosting accordingly.
1 cup shortening
powdered sugar
3 lime's juices
grated lime peel

Thursday, October 8, 2009

Pumpkin Cookies

1 C. Unsalted butter
1 C. Sugar
1 C. Brown Sugar
1 Egg
1 t. Vanilla Extract
1 C. Pumpkin Puree
1 C. Rolled Oats
1 t. Baking Powder
1 t. Ground Cinnamon
1/2 t. Salt
1 C. Raisins or Chocolate Chips
2 1/2 C. All Purpose Flour

Preheat oven to 350.
Cream together butter, white and brown sugar until fluffy. Beat in egg, vanilla and pumpkin. In a separate bowl mix together oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
This is what your dough should look like

Drop onto greased cookie sheets by heaping tablespoons.
I use a melon baller. It makes all the cookies the same shape and size.

Bake 12-15 minutes, until lightly brown. Cool on racks.
I love the smell of cooling cookies.



Tuesday, October 6, 2009

Key Lime Pie

  • 1 9-inch graham cracker crust
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh lime juice (4 limes)
  • 1 teaspoon grated lime peel
  • 2 cups of cool whip thawed
With a mixer beat together the milk, and lime juice on high, stir in lime peel. Pour into crust. Spread the top with the cool whip. Put in the fridge for 2 hours. ENJOY!

Personally if I were to do this again, which I WILL, it was stinkin good. I would make my own graham cracker crust, and make it extra thick. Double the lime/milk filling and use the same about of whip cream.

Sunday, October 4, 2009

Buffalo Chicken Wraps!

I am a HUGE fan of buffalo chicken, wingless only, I'm not one to eat chicken off the bone. SICK.

  • 1 8 oz. can of tomatoe sauce
  • 1/2 stick of butter
  • worcestershire sauce to taste
  • hot sauce to taste
  • EVOO (extra virgin olive oil)
  • lemon pepper seasoning (any seasoning works)
  • 2-4 boneless skinless chicken breast

I cut the chicken into bit size pieces trimming all the fat and any other nonsense, drizzle the chicken with olive oil and then smother in the seasoning. Have a pan on medium high heat with a drizzle of oil ready to go. Grill chicken.

Meanwhile place all ingredients for the sauce in a sauce pan on medium heat till the butter is melted. Add the chicken to the sauce.

For the wraps I used a tortilla, spinach, cheddar cheese, and tomatoe. Ranch to dip in if you would like. YUM!

Friday, October 2, 2009

October: National Cookie Month!

Did you know that October is National Cookie Month? You do now! I'm not usually a big baker, but I think this month is going to be a bit of an inspiration. I'm not going to do any of the tried and true recipes like chocolate chip, sugar, or peanut butter. We've all been there done that. Lets try something new! I've got a few I'm going to try, look for them soon!

Chocolate Chip Banana Cookies

3 lg. very ripe bananas, mashed
1/2 c. chopped nuts (I used walnuts)
2 eggs
1/2 c. butter
1 1/2 c. sugar
3 c. flour
1 1/2 tbsp. baking powder
1/2 C. - 2 C. Chocolate Chips

Preheat oven to 350.
Combine bananas and nuts; set aside. Cream eggs, butter and sugar, add to the banana mix. Add flour and baking soda to egg mix, blending well. Your dough may be a lighter color than mine, I used 2C. white flour and 1C. whole wheat flour.

Drop onto greased cookie sheet. I use a mellon baller, it makes the cookies all the same size so that they bake nice and even. Place the chocolate chips on top of the cookies. By putting them on top instead of inside the dough, they look prettier, (Suzi mentioned that in her chocolate chip recipe further down the page) and you have control over how much chocolate there is per cookie. Bake for 10-13 minutes until done at 350 degrees.

Cool on wire racks and enjoy!

Tuesday, September 29, 2009

Like The Recipes?

Used a recipe? Loved it? Hated it? Changed it? Let us know! Share your kitchen experiance! Leave a comment! Thanks for stopping by!

Tuesday, September 22, 2009

Black Beans and Rice

1T. Olive Oil
3/4 C. Chopped Onion
1/2 C. Chopped Green Bell Pepper
1 C. Diced Tomatoes (I prefer fresh, if you must do canned get the fire roasted)
15 oz. can Black Beans, drained, save the juice
1/2 t. Thyme
1 t. Garlic Salt
3 T. Apple Cider Vinegar
1/2 t. Tabasco
2 C. Cooked Rice

In large skillet heat oil and cook onion and bell pepper until tender. Stir in tomatoes, beans (reserve the juice), thyme and garlic salt; cook for 3 minutes. Add vinegar, tabasco, and reserved bean juice; continue to cook for 5 minutes. Mix in the rice and serve immediately.

Monday, September 21, 2009

Guilt Free Mac and Cheese

Have you looked the the nutritional label on the Kraft Mac and Cheese box? It makes me embarrassed to say that I love Mac and Cheese. I could eat it 5 days a week and be happy. My body on the other hand would be significantly less happy. Weighing in at 410 Calories, and 561mg of Sodium it's not the healthiest choice.

I got this recipe from a recipe exchange.

Baked Mac and Cheese with Broccoli
(I don't always bake it)

12oz. Uncooked pasta (elbow, all the way!)
10 oz. Frozen broccoli thawed, or fresh chopped (I like fresh)
1/4 C. Bread crumbs (only if you're baking it)
2 1/2 C. Skim Milk
1/3 C. Flour (if you use whole wheat, use less)
1/2 C. Diced onion
1 C. Low fat shredded sharp cheddar cheese (Tillamook makes the best)
1 t. Dijon mustard
2 T. Parmesan cheese
1 1/2 t. Salt (I use less, sssh don't tell my hubby)

Preheat oven to 375. Spray a 2 qt baking dish with Pam.

Cook pasta per package directions, add the broccoli about 2-3 minutes before pasta is done.

While the pasta cooks, whisk together milk and flour over medium heat. Add the onion and bring to a boil, whisking frequently. Reduce the heat to a low simmer until thickened, about 2 minutes.

Remove from heat. Whisk in cheddar, dijon, parmesan, and salt.

Pour over cooked pasta and broccoli. Toss to mix and coat.

Put in baking dish, sprinkle top with crumbs and bake until bubbly at edges about 20-25 min.

**This has been my experience, baking dries it out. If you prefer your mac and cheese more dry, bake it. If you like it more creamy, don't bake, plus you save a few calories by not adding the bread crumbs!

Chocolate Chip Cookies

There is nothing I bake more often, then a plain chocolate chip cookie. Here is Nestle Tollhouse's recipe, but slightly altered.

  • 2 1/4 cup of flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup of butter
  • 1/2 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups (12 oz package) chocolate chips

Preheat oven to 375. First mix together flour (sift it first) baking soda and salt in a seperate bowl. Mix sugar, butter and vanilla. Add eggs one at a time. Slowly mix in flour "mixture". Add chocolate chips last, but make sure to set aside a handful. I use a cookie scoop to drop onto a cookie sheet. Bake 9-11 minutes.

Should look like this when first dropped onto sheet.
Take the handful of chocolate chips and place a few randomly on each cookie.

That way they look better.

Saturday, September 19, 2009

Cake Mix Cookies


  • 2 eggs
  • 1/4 cup butter
  • 12 oz package of chocolate chips
  • 1 cup peanut butter
  • 1 chocolate cake mix
  • 1/3 cup water

Mix together, drop onto a cookie sheet, bake at 350 for 10-12 minutes.

Sunday, September 13, 2009

Sweet Potatoe Pancakes

The original recipe for this was from Jessica Seinfeld's cook book called Deceptively Delicious. I have altered it slightly. Here it is.

  • 1 Cup pancake mix (I used Bisquick, Krusteez whole wheat would be better)
  • 1 Cup milk
  • 1/2 Cup sweet potato puree
  • Handful or 2 of chocolate chips
  • Dash of cinnamon
  • Non-stick spray

Her whole cook book is about adding vegetable puree's to her food, a lot of the time I don't want to buy that produce, cook it, and dirty up my kitchen. I just used baby food. Sweet potato baby food. It cost me 69 cents, and there was NO mess.

Also, I personally haven't been using maple syrup, only because I don't like soggy pancakes. Instead I used butter and powdered sugar, still sweet and not soggy.

Saturday, September 12, 2009

Donuts! Hmmmm....

donuts Pictures, Images and Photos
2 cups of flour
1/2 cup sugar
1 teaspoon of salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg beaten
1 quart oil for frying


Heat oil in deep fryer to 375 degrees F. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters in flour (I used a sugar cookie cutter and a bottle cap :)) Use to cut out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Place onto a plate covered with paper towel.

Cinnamon and sugar
Powdered Sugar

powdered sugar


Friday, September 11, 2009

Purse Cake

This was her friggin sweet cake. The directions are at this link.

Instead of using vanilla frosting I used cream cheese, and did more of a pink/red color. Also I used milk duds instead of whoppers and chocolate chips instead of m&m's.

Honestly if I had to re do it, I would just lay the cake on it's back, because IT WILL tip over, seriously. Frustrating. But it turned out super cute.

Wednesday, September 2, 2009

Spinach Artichoke Dip!

Spinach Artichoke Dip Pictures, Images and Photos

1 package frozen or fresh spinach

1 - 15 oz can quartered artichoke hearts drained and chopped

1 - 3 oz can mild green chilies

1 cup grated parmesan cheese

1 cup mayo

3-4 chopped green onions

I – 8 oz package softened cream cheese

Motz cheese

Preheat oven to 350

Combine artichokes, chilies parmesan cheese, mayo and green onions.

Stir in cream cheese and mix well

Add hot sauce

Spoon into 9” baking dish

Bake 45 minutes

Going Out Tonight?

Are you going out but don't want a heavy greasy meal? I found this super site. You enter your zipcode and then it gives you healthy restaurant food options in your area! I love it! It tells your the restaurant, menu item, and the calories, fat and carbs for that item! Brillant!

Visit: www.goodfoodnearyou.com

My Perfect Sandwich

I love sandwiches. In every shape size and form. Something about that perfect combo of carbs, protein and veggies makes me happy. My perfect sandwich is always more veggies then meat and very light on the condiments. I start with whole wheat bread, yellow mustard on both slices, 1 slice of turkey (sometimes no turkey), romaine, tomato, and onion. I usually always have all those ingredients in my fridge. Sometimes I will have left over veggies like mushrooms, sprouts, and bell peppers that I get to add. I love the crunch of all the fresh veggies with the light yumminess of the bread. So yummy. What's on your perfect sandwich?

Thursday, August 6, 2009

Beer Can Chicken

This was really good. It was real hot out when I did this so, I used my smoker as a BBQ. I didn't think that the chicken would fit in the Gas Grill.

Here's what ya do. grab a chicken (remove all the stuff from the inside, I sometimes for get that part.) take an can (beer, soda, whatever) and cut the top off with a can opener. fill it about halfway with beer ( really I think you can use just about anything, beer, soda, wine, etc.).

Insert the can (opened end first) into the bottom of the chicken. (might want to test fit first if its a smaller chicken)

Grab the chicken and can and place on the grill ( you can do this in the oven also, I just can't rember the temp and time, maybe Bill can post that part.) Use the chicken legs as tripods so the the chicken is standing straight up.

Cover, and cook.

Here is the top view. I threw in some corn for about 20 min at the end. (I love corn cooked on the grill).

Here you can see the Can in the bottom of the chicken. My BBQ isn't completely flat, so I also had to lean the chickens up against each other to help keep them upright. (my first attempt, they landed in the dirt. Dad, does that bring back any memories from Buzzards?)

They tasted really good. My only mistake was that I let them cook to long. I think the next time it really cools off (Fall sometime) I'm gonna try this in the oven.

Also with my next one will be to play with either a marinade or spice rub.

Monday, July 20, 2009

Natural Medicine Talk

Many of you know that I have been working very hard at losing a lot of weight! Over the years I’ve packed on about 50-55 extra pounds. I would love to attribute that all to my two pregnancies, but I know I can’t. My poor attention to my health is more of a cause than my two adorable children.

I’ve made every effort to pay attention to my activity level. I am also looking very closely at what I’m ingesting! Not only am I paying attention to the foods I eat but also to the medication I put into my body! I’ve posted several recipes here. I’ve never mentioned everything else.

I found a really great health forum site called Natural Medicine Talk. http://www.natmedtalk.com/ There are 12 different discussion forums on a wide variety of topics from alternative therapies to vision. It’s very user friendly. There is just so much information about natural medicine and therapies on far reaching topics. I enjoy the off topic forums as well. I can discuss non medical related topics with like minded individuals! So check it out, you will find something worth reading and talking about.

Sunday, July 19, 2009

Cornbeef & Cabbage

Cabbage and potatoes have been added at this point.
I used regular potatoes instead of the red potatoes this time.

This is a family recipe from my mom Midge. As a child I remember having this for dinner and then sneeking into the kitchen after dinner to munch a few more pieces of meat before my mom would put the leftovers away. LOL!
You will need the following:
1 2-2 1/2 lbs Cornedbeef Brisket
2-4 Pepper corns (whole)
2 Bay leaves
Red Potatoes (but you can use other potatoes)
1 small cabbage, cut into fours
Place beef into a large pot, fat side up with the juices from the package. Add spice packet contents and other spices from above. Add enough water to cover the meat. Bring to a boil. Then reduce heat to a rolling simmer, cover and leave for 2 1/2 - 3 hours.
During the last 30-45 minutes, add potatoes and cabbage. Bring to a boil, then reduce and cover for remaining time (30-45 min).
Remove from pot, let stand for about 5 minutes. Thinly slice meat across the grain.
Serve with horseradish and/or mustard.
Leftover meat can be used for great sandwiches.
I hope you enjoy this as much as my family does. Can't wait until I can do this again.

Thursday, June 25, 2009

Sweet Site

I found this site by accident. There are some really great recipes that are lighter on calories and fat! http://www.hungry-girl.com Check it out. I think I'm going to try the taquitos!

Wednesday, June 24, 2009

Grilled Bananas

I have not tried this yet. It sounded so yummy I had to post it just so I didn't loose the recipe before I got a chance to try it.

Brown Sugar
Lemon Juice

For each, cut a banana crosswise into 1/2-inch-wide slices and place the slices in the center of an 18-inch-long piece of aluminum foil.

Sprinkle the banana with 2 teaspoons brown sugar, 1/2 teaspoon lemon juice, and a dash of cinnamon. Dot the banana with 1/2 tablespoon butter cut into pieces.

Bring the long edges of the foil together and fold them together. Crimp the short ends together above the packet to form a handle; make sure all seams are closed tightly. Use a long stick to place the packet on a warm grill or the coals of a campfire. Let it cook for 15 to 30 minutes.

Remove the packet from the heat, place it on a plate, and carefully open the foil. Let it cool. Top the banana with vanilla ice cream, if you like.

Tell me how yummy does that sound? I can't wait to try it. It almost makes me want to go camping, but lets not get out of control.

Monday, June 22, 2009

New Authors!!

I've invited my Mom, Sis, and SIL to be authors on this blog. Hopefully they accept and you will get recipes and food ideas from more than just me!

Monday, June 15, 2009

Super Easy Tomato Sauce

This tomato sauce is so easy and quick, but it tastes like it would difficult and time consuming. You will impress just about anyone with this super fast and fresh sauce. Not to mention, everyone knows I'm working really hard to lose weight. Part of that is making better food choices. This is about 40 calories for a 1/2 C. serving. No joke. Compare that to Prego at about 100, or Ragu at about 80 calories!! Then you also get to brag about making the sauce!

Roasted Tomato Sauce
3 pounds roma tomatoes, quarter lengthwise
1 large sweet onion, halved then sliced
1 T. balsamic vinegar
3 garlic cloves, minced
3/4 t. salt
1/4 t. pepper

Preheat oven to 375. Arrange the racks so that they are evenly spaced inside the oven. Spray 2 nonstick baking pans with nonstick spray.

Mix the vinegar, garlic, salt and pepper in a small bowl or dish.

Arrange tomatoes and onions on a single layer on the pans. Spread vinegar mix across the tomatoes. I used a basting brush. Then give a quick spray of the nonstick spray across the tomatoes and onion.

Roast for about 50-55 minutes, switching the pans halfway through roasting time. You know it's done when the onions are brown and it smells too good to be true.

Put the tomatoes and onion in a food processor, (I used a bullet blender) or blender and pulse until the mixture is your desired consistency. I like it chunky for pasta, and smooth for pizza or dipping.

BTW... Two days after I made this sauce I couldn't quit thinking about how good the vinegar and garlic smelled. So I tripled everything in the vinegar mixture, except the salt and pepper and used it as sauce for chicken on the bbq. It was so yummy. I paired it with mashed sweet potatoes and steamed asparagus.

Sunday, June 14, 2009

Creamy TexMex Bean Salad

Sorry no picture. I made this salad in a green bowl and it looked really weird in the bowl, then before I could get a picture of it on a plate or in a different bowl we ate it all! I guess that's a testament to how super yummy this salad is.

Creamy TexMex Bean Salad
1/3 C. Salsa, I prefer the fresh salsas in the refrigerated section at the market
3 T. Reduced Fat Sour Cream
1 T. Apple Cider Vinegar
2 Cans Black Beans, drained and rinsed
1 C. Grape Tomatoes, halved
3/4 C. Canned Yellow Corn, or fresh cooked yellow corn kernels
1 Whole Avocado, diced
1/2 C. Sliced Scallions
1/2 C. Fresh Cilantro, chopped

In a small bowl mix together the salsa, sour cream, and vinegar. Refrigerate. In a large bowl mix together all the remaining ingredients. Refrigerate. Just before serving pour the salsa mixture over the bean mixture and toss to coat.

Black and White Salad

First I want to apologize that there is no picture of the salad. I made it in a green bowl and it looked weird in the green bowl and then we ate it all. Sorry.

Black and White Bean Salad
1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
1 large tomato, diced
1 large onion, diced (I like a sweet onion)
1 celery stalk, diced
1 T. white wine vinegar
2 T. fresh parsley, minced
1/8 t. salt (or to taste)
1/8 t. pepper (or to taste)

Mix together the beans, tomato, onion and celery. In separate bowl mix vinegar, parsley, salt and pepper. Slowly add the vinegar mix to the bean mixture. Toss until well combined, chill in the fridge about 30 minutes before serving.

Monday, May 4, 2009

Hollandaise, a little lighter!

Light Hollandaise Sauce
1 egg, beaten
1 C. fat free, low sodium chicken broth
1 T. cornstarch
2 T. lemon juice
2 T. unsalted butter, (I used salted butter and omitted the salt in the recipe)
1/2 t. salt
1/8 t. cayenne pepper

In a small saucepan combine egg, broth, and cornstarch. Cook over a medium heat, stirring constantly (VERY IMPORTANT!!) until thickened and just barely boiling, boil for 30 seconds. Remove from heat. Add remaining ingredients. Stir until well combined.

1/4 C. Serving = 43 Calories, 4g Fat, 34mg cholesterol, 175mg sodium, 1g Carbohydrates, 0g Fiber, 2g Protein, 7mg Calcium

I swapped the traditional ham for tomato slices, and served with a side of steamed asparagus. I also used whole wheat, high fiber english muffins.

Wednesday, April 15, 2009

Barley Vegetable Soup

I found this soup recipe at http://www.seeveggiesdifferently.com/ I printed it up and I've been staring at it for about a week. I finally just went and bought the dang barley and bouillon and made the soup. It is sooooo yummy!

Barley Vegetable Soup

1 package Morningstar Farms® Grillers Prime® Veggie Burgers
1 package (16 oz.) frozen mixed vegetables
1 cup chopped celery
1/2 cup chopped onions
1 can (28 oz.) diced tomatoes
1/2 cup pearl barley
2 extra large vegetarian vegetable bouillon cubes
5 cups hot water
1/2 teaspoon salt
1/4 teaspoon pepper

Cube MORNINGSTAR FARMS GRILLERS PRIME Veggie Burgers and place in crock-pot. Add mixed vegetables, celery, onions, tomatoes and barley.2. Dissolve bouillon cubes, salt and pepper in water. Pour over vegetables and stir to combine.3. Cook on low about 8 hours or until vegetables are tender. Serve hot

serving size 1 1/2 C.
Calories 190
total fat 5g
protein 12g

Tuesday, March 31, 2009

Baked Cod w/Orange Caper Sauce

This was dinner tonight. I made this with Ling Cod, you can use any firm white fish. I also did not use any salt and pepper, in my opinion it wasn't needed. I didn't have orange juice on hand so I used Simply Orange w/Mango juice.

1 Orange
1/2 C. finely chopped seeded plum tomato
1/4 C. fresh orange juice
3 T. minced red onion
1 1/2 T. fresh lemon juice
4 t. olive oil
1 T. minced pitted Kalamata olives or other brine-cured black olives
1 T. chopped drained capers
1 t. chopped fresh rosemary
4 6oz Cod fillets

Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add remaining ingredients (except fish) to chopped orange; stir to blend. Season sauce to taste with salt and pepper.
Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

I served the fish with steamed zucchini and couscous. The entire family loved this sauce. The couscous was a big hit with the kids too!

Monday, March 30, 2009

Thymely Marinated Lingcod

Dinner tonight was fresh lingcod right out of the frigid waters of the Pacific. Caught by my sweet hubby! Cooked by yours truly! Ok, a little dramatic I know; but we are a family that really appreciates fish, almost of any kind (Kyle doesn't like Eel). I served the cod with Kashi Original 7 Whole Grain Pilaf and home canned pears. Yummy! Yummy!

The Ingredients:
1/2 C. Onion, Chopped
1 t. Oil
1/2 t. Dried Thyme
1/2 t. Dried Oregano
1/2 t. Dried Rosemary
1/2 t. Pepper
1/4 t. Salt, Optional
1/2 C. Lemon Juice
1 Clove Garlic, Minced
2 lb Ling Cod Fillets, (actually you could use any firm white fish)

Combine all ingredients in a bowl and marinate ling cod for 30 minutes. Broil or barbecue until fish flakes when tested with a fork. Makes 8 servings.

Recipe by: Seafood: A Collection of Heart-Healthy Recipes From: Reggie Dwork

I actually didn't use any oil, I think the fish is oily enough. Next time I make this I think I'm going to boil the marinade after I take the fish out and use it as a sauce to mix with rice or steamed veggies.

Wednesday, March 25, 2009


When Kyle and I go out for sushi we like to have some edamame (http://en.wikipedia.org/wiki/Edamame) on occasion. I found some frozen at Costco today. They came in a six pound bag and inside the bag they were portioned out to 12 little bags. They are already precooked, I just had to reheat them. I was a little hesitant, because what if "just reheating" didn't taste as good as at the restaurant, but they were only $6.50, so I gambled. I brought them home, steamed one bag, threw a little kosher salt over the top, and.... YUMMY!!! So good. In one bag is about 20% of my daily protein and just over 100 calories. How sweet is that? I can't wait for Kyle to try them.

Food Obsession

My newest food obsession is steam corn tortillas. I can't take credit for this. Kyle and I were talking about taco tortilla preferences, of course he's flour, I'm corn. Kyle said he's biggest problem with the corn is that we fry them. Travis piped in and suggested we try steaming them like the taco truck does. I said to myself, duh! So last Friday I made tacos (Midge Meat with ground turkey) and I steamed the corn tortillas. I'm never going back to fried corn tortillas again! I taste more of the corn flavor when they are steamed. I L-O-V-E loooooove them.

Monday, March 23, 2009

Health(y) Nuggets

I made something similar to this from a recipe in Deceptively Delicious (http://www.deceptivelydelicious.com/site/). I used a broccoli puree, it was good, but my kids were quick to point out chicken nuggets aren't green inside. The DD recipe also has you fry the chicken. So this afternoon I had a craving for nuggets and wanted a healthier version. I knew the DD recipe was out. So I just tweaked it, the biggest differences are that I used a white vegetable to match the chicken and baked instead of fried.

1 pound of Skinless Chicken (tenders, thighs, breasts)
1/2C. - 1 C. Milk
1/2 C. Panko
1/2 C. Milled Flax Seed
3/4 of a head of Cauliflower
Garlic Powder
Onion Powder
Cayenne Pepper

Cut up and steam the cauliflower until done. While the cauliflower steams cut the chicken into bite size pieces. I used tenders because they were on sale. I cut each tender into quarters. I put the chicken in a bowl with just enough milk to soak in. Put chicken into the fridge.

Puree the cauliflower. It's super easy, don't let this part of the recipe deter you. Just drop the cauliflower into a food processor and go till it's nice and smooth, if you need to, add just a tiny bit of water about 1/2 t. at a time. If you don't have a food processor and Bullet Blender, (http://www.buythebullet.com/) or something similar works just fine. Put the cauliflower into a bowl.

In a separate bowl mix the panko, flax seed, and all the spices to taste. Take your chicken out of the fridge. Preheat oven to 350 degrees.

Coat the chicken in the cauliflower, then coat with the panko/flax seed mix. Place onto a greased baking sheet. Bake for about 8 minutes, turn over the chicken and bake another 8-10 minutes. Baking time changes based on the thickness of the chicken pieces.

I served my nuggets with a healthified BBQ sauce. Start with a puree of any green vegetable puree (broccoli, peas, beans) and add BBQ sauce a little at a time until the vegetable taste is masked. I used peas.

With a side of home canned pears and milk to drink we had a fabulous dinner!

Thursday, March 12, 2009

Blueberry Orange Bread w/ Vanilla Glaze

First off, I don't have any pictures. Sorry. I didn't take any of me making the bread. Then when mine was cooling my darling son came and ate the top off the bread!

This is so super easy and yummy to make. Just find a blueberry muffin mix you like, or if you have a scratch recipe you like, just add about 2 teaspoons of orange zest to the batter. Instead of pouring into muffin pan, pour into a loaf pan. Bake until brown on top and toothpick comes out clean. It usually takes about 40-45 minutes. Let the loaf cool on a wire rack.

After the loaf is cool. Mix together 3/4 C. powdered sugar, 1 T. water and 1 t. vanilla until smooth. Drizzle over the bread.

Sunday, March 8, 2009

Almond Butter Cookies

Almond Butter Cookies:
6 Tbsp. Butter
2 Tbsp. Reduced fat cream cheese
1/2 cup Almond butter
1/3 cup White sugar
1/2 cup Brown sugar, packed
3/4 tsp. Baking soda
1 Egg
1/2 tsp. Vanilla extract
2 cups Flour
Hershey Kisses

Preheat oven to 350 degrees. With an electric mixer, beat butter, cream cheese and almond butter until creamy. Add sugars and baking soda. Add egg and vanilla. Gradually add flour until a soft dough is formed.

the above picture is without flour, the picture below is what you dough will look like with flour.

Form dough into 1 inch balls. I like to use a melon baller. The melon baller makes the cookies all the same shape and size. Mine is from Pampered Chef, I really like it, just remember to give it a shot of Pam before you begin.

Place on ungreased cookie sheets. Bake 8-10 minutes or until just firm. Remove cookie sheets from oven and immediately place one Hershey kiss in the center of each cookie.