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.
Ingredients:
Bananas
Brown Sugar
Lemon Juice
Cinnamon
Butter
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.
Ingredients:
Bananas
Brown Sugar
Lemon Juice
Cinnamon
Butter
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.
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.
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.
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.
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