So, I was a busy baker over the long weekend we had, my daughter was off school Friday and Monday! Our original plan was to head to Iowa to see family, but the weather decided not to cooperate with us, so what was there left to do with unplanned time, bake! I made some chocolate chip scones and homemade cinnamon rolls for the very first time ever! I am shocked I never made them before, I always remember my Great Aunt Ellen making them and my mom making them. I wish I could find my mom's recipe! So for the first time making these two items I do not think they turned out bad at all. For the scones, I found a recipe on Skinnytaste.com, Gina's Skinny Recipes. This is a wonderful site I have found many great recipes! The scone recipe, Skinny Chocolate Chip Buttermilk Scones, although very good, was not what I think of when I think scone. I always think more biscuit like when I think scone and this was more coffee cake like in my opinion, maybe I did something wrong in making it; not sure until I try it again! I would for sure suggest it!
The recipe is as follows, but I do suggest you click on the link and go to her page, she has some amazing recipes! For all her recipes she also list Weight Watchers points, how great is that!
Chocolate Chip Buttermilk Scones
Taken from Skinnytaste.com
Servings: 12 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 199.6 • Fat: 8.1 g • Protein: 3.7 g • Carb: 29.8 g • Fiber: 2.3 g • Sugar: 12.8 g
Sodium: 257.4 mg
Ingredients:
3/4 cup cold buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour (Bob's Red Mill)
1 cup white whole wheat flour (Bob's Red Mill)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 tbsp sugar
Directions:
Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.
Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
Now, onto the amazing cinnamon rolls my friend suggested to me that came from cooks.com. This is a site I am familiar with, but do not use all the time. I have to admit these are not as good as mom or Aunt Ellen used to make, but they are very good for using Bisquick mix (which I have come to love using for quick recipes!)! They are soft, flaky, and would even be good without the powdered sugar frosting. They would also be good with a cream cheese frosting!
BISQUICK BUTTER CHUNK CINNAMON ROLLS
Taken from COOKS.COM
1/4 c. cold butter
2 1/2 c. Bisquick baking mix
1/2 c. milk
1 egg
2 tbsp. butter, softened
3 tbsp. sugar
1 1/2 tsp. ground cinnamon
Glaze (below)
Heat oven to 425 degrees. Grease square pan, 8"x8"x2".
Cut cold butter into 1/4" cubes. Toss baking mix and cubes until coated. Beat milk and egg; stir into butter mixture. Turn dough onto cloth-covered board generously dusted with baking mix; roll to coat.
Fold and knead 10 times; roll into rectangle, 15"x8". Spread with soft butter. Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15" side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan.
Bake until golden, 15 minutes; cool 15 minutes. Drizzle with Glaze. 1 dozen rolls.
GLAZE: Mix 1 cup powdered sugar and about 1 tablespoon milk until smooth.
**For both of these recipes I found them to be a bit sticky, even with the additional flour on the counter. I found that if I put the dough in the refrigerator for a 15 minutes it was much easier to work with.
Happy Baking!
These are a must try on a lazy day!
Wednesday, January 25, 2012
Wednesday, October 26, 2011
Skinnytaste~ Chicken Pot Pie Soup
If you know me well, you know that I LOVE to try new things,whether it be my own concoctions or other people's. I recently started subscribing to a page on Facebook called Skinnytaste. Not only does she have a Skinnytaste Facebook Page, but a Skinnytaste blog/website as well. I have found so many recipes that I can't wait to try! I do not do Weight Watchers, but I love that she offers points for recipes in her nutritional value.
I love chicken pot pie and when I was on this site, I found an amazing healthy Chicken Pot Pie Soup recipe that reminds me of something my mom would make and love. It is now a huge favorite for dinner. I also made it the other day as a meal for a friend, so I am hoping her family will like it as much as we do. I have tried this in the crock pot, but was not happy with it. The flavor of the soup was just as good, but the creaminess you get when you cook it on the stove was not. So, when I cook this again, and I am sure I will, it will be a stove top soup.
I love chicken pot pie and when I was on this site, I found an amazing healthy Chicken Pot Pie Soup recipe that reminds me of something my mom would make and love. It is now a huge favorite for dinner. I also made it the other day as a meal for a friend, so I am hoping her family will like it as much as we do. I have tried this in the crock pot, but was not happy with it. The flavor of the soup was just as good, but the creaminess you get when you cook it on the stove was not. So, when I cook this again, and I am sure I will, it will be a stove top soup.
Thursday, October 20, 2011
In need of more time....
I have had so many people say to me, "You have not put anything new on your blog in a while." I say true dat!! Oh my, there are some days I do not know if I am coming or going. With going to school full-time myself and all my kid's extracurricular activities, especially "O" my oldest, who is almost 9 going on 20, keeps me extremely busy with all her Tae Kwon Do classes and homework. I am hoping to try new things and get them posted soon!
Want to put that recipe in the crockpot instead of the oven?
I do not know how the weather is where you are at, but here in the beautiful state of Wisconsin, it is cold, windy and rainy. I personally, do not mind the cold, I live in Wisconsin, what else would I expect? However, I do mind the wind and rain we have been having. So, it is a great time to break out the crock pot and use it a lot more. Not only because the weather is so dreary and soup is great for this kind of weather, but because crock pots are not just for soups. My kids keep me so busy and I am tried of feeding them quick, unhealthy food all the time. There is a great conversion chart on About.com, entitled, Oven to Crockpot Conversion General Information that has some tips on how to convert oven recipes into crock pot recipes. I found something similar a while back, but forgot where I found it. While on Facebook, Skinny Crock Pot shared this one. I hope everyone finds it as useful as I do!!
Sunday, February 27, 2011
Stress, food, and some great recipes to try
Stress and food, need I say more? For me they seem to go hand in hand and it is not a good combination for me being I am trying to lose weight. When I am stressed I love to cook and eat all my favorite comfort foods that I remember from growing up, the problem with these foods is that they are full of calories and high in fat.
I love to cook and cooking is a way for me to relieve stress, I just send the girls downstairs and turn up the tunes. Lately though while trying to lose weight cooking has become boring to me, I think it is the one ingredient cooking (Leigh Peele) that is doing it to me. To those who are not into cooking, I think one ingredient cooking while trying to lose weight is a wonderful idea, it is quick and straight forward, but to me it has gotten boring not only to me but to my kids. I try different spices to mix things up and it works great, but I miss some of my favorite dishes as does my kids. I am getting tired of hearing, "Oh, chicken again!" So, the following cookbook a friend let me borrow has given me a great idea, it is called NOW eat THIS! 150 of America's Favorite Comfort Foods All Under 350 Calories by Rocco DiSpirito. It is a great cookbook full of stuff we love to eat. I have tried two recipes, Meat Loaf with Portobello Mushrooms and Grilled Chicken Parmigiano, they both went over well and will be made again. I try to plan my meal plans 2 weeks in advance, so my new goal is to try and make the comfort foods I love a bit healthier.
I just read a great review of this book on Diets in Review.com. I have not tried the recipes that are listed on this site, Rocco’s Brownies and Flash-Fried Finger-Lickin’ Chicken but I will soon along with the Mac n' Cheese recipe he has in there. Until then I will leave you with the Meat Loaf recipe in hopes you will follow the links and try all these tasty recipes and go buy the book for even more. If these recipes are not what you are looking at trying I found some more sample recipe in the Google Books section.
For this recipe I could not find Ian's All-Natural Panko breadcrumbs, so I used other whole wheat ones. I also added 1-2 teaspoons of crushed red pepper flakes in it to give it a bit of a kick, it turned out great and does not add any additional calories.
Meatloaf with Portobello Mushrooms
Serves 4
Per serving: Fat 8.9g, calories 212, protein 21g, carbs 11g, cholesterol 55mg, fiber 2g, sodium 400mg
From Now Eat This!
Ingredients:
4 ounces portobello mushrooms, roughly chopped
2 garlic cloves
1/3 cup egg substitute
1/3 cup reduced-sugar ketchup, such as Heinz
12 ounces 93% lean ground beef
1/4 cup chopped fresh flat-leaf parsley (try and use fresh, dried just does not taste the same!)
1/2 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
1/2 teaspoon salt
Freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set it aside.
Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl. Add the garlic cloves to the food processor and pulse until they are finely chopped. Add the egg substitute and 1 Tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.
Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.
On the prepared baking sheet, form the meat mixture into an 8x4x1 1/2 inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18-20 minutes.
Allow the meatloaf to rest for 5 minutes before slicing.
Source: DiSpirito, R., (2010). Now eat this!. New York:Ballantine Trade Paperback Original.
I love to cook and cooking is a way for me to relieve stress, I just send the girls downstairs and turn up the tunes. Lately though while trying to lose weight cooking has become boring to me, I think it is the one ingredient cooking (Leigh Peele) that is doing it to me. To those who are not into cooking, I think one ingredient cooking while trying to lose weight is a wonderful idea, it is quick and straight forward, but to me it has gotten boring not only to me but to my kids. I try different spices to mix things up and it works great, but I miss some of my favorite dishes as does my kids. I am getting tired of hearing, "Oh, chicken again!" So, the following cookbook a friend let me borrow has given me a great idea, it is called NOW eat THIS! 150 of America's Favorite Comfort Foods All Under 350 Calories by Rocco DiSpirito. It is a great cookbook full of stuff we love to eat. I have tried two recipes, Meat Loaf with Portobello Mushrooms and Grilled Chicken Parmigiano, they both went over well and will be made again. I try to plan my meal plans 2 weeks in advance, so my new goal is to try and make the comfort foods I love a bit healthier.
I just read a great review of this book on Diets in Review.com. I have not tried the recipes that are listed on this site, Rocco’s Brownies and Flash-Fried Finger-Lickin’ Chicken but I will soon along with the Mac n' Cheese recipe he has in there. Until then I will leave you with the Meat Loaf recipe in hopes you will follow the links and try all these tasty recipes and go buy the book for even more. If these recipes are not what you are looking at trying I found some more sample recipe in the Google Books section.
For this recipe I could not find Ian's All-Natural Panko breadcrumbs, so I used other whole wheat ones. I also added 1-2 teaspoons of crushed red pepper flakes in it to give it a bit of a kick, it turned out great and does not add any additional calories.
Meatloaf with Portobello Mushrooms
Serves 4
Per serving: Fat 8.9g, calories 212, protein 21g, carbs 11g, cholesterol 55mg, fiber 2g, sodium 400mg
From Now Eat This!
Ingredients:
4 ounces portobello mushrooms, roughly chopped
2 garlic cloves
1/3 cup egg substitute
1/3 cup reduced-sugar ketchup, such as Heinz
12 ounces 93% lean ground beef
1/4 cup chopped fresh flat-leaf parsley (try and use fresh, dried just does not taste the same!)
1/2 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
1/2 teaspoon salt
Freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set it aside.
Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl. Add the garlic cloves to the food processor and pulse until they are finely chopped. Add the egg substitute and 1 Tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.
Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.
On the prepared baking sheet, form the meat mixture into an 8x4x1 1/2 inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18-20 minutes.
Allow the meatloaf to rest for 5 minutes before slicing.
Source: DiSpirito, R., (2010). Now eat this!. New York:Ballantine Trade Paperback Original.
Friday, February 4, 2011
BBQ Beef
This is a recipe I found that was one my mom had wrote down for me at one time and I never made. It sounds yummy and I am going to give it a whirl at the Super Bowl Party this Sunday.
Ingredients:
3-1/2 pounds beef chuck roast
1 C water
1 T and 1-1/2 t white vinegar
2 T brown sugar
1 T mustard
2 T Worcestershire sauce
1-1/2 C ketchup
1 t salt
1/4 t ground black pepper
1/8 t cayenne pepper
1/4 t crushed red pepper flakes (optional)
2 cloves garlic (minced)
Directions:
Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily be pulled apart with a fork.
Pull the beef apart, remove all the fat as you go. Reserve 1/2 cup of the broth from the slow cooker for later use.
In a bowl, mix the vinegar, brown sugar, mustard, Worcestershire sauce, ketchup, salt, pepper, cayenne, crushed red pepper, and garlic. Stir into the shredded beef so that making sure that all the meat is well coated.
Cover and continue to cook beef on Low for an additional 4 to 6 hours. If beef gets either too thick or dry you may add some of the reserved broth.
Ingredients:
3-1/2 pounds beef chuck roast
1 C water
1 T and 1-1/2 t white vinegar
2 T brown sugar
1 T mustard
2 T Worcestershire sauce
1-1/2 C ketchup
1 t salt
1/4 t ground black pepper
1/8 t cayenne pepper
1/4 t crushed red pepper flakes (optional)
2 cloves garlic (minced)
Directions:
Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily be pulled apart with a fork.
Pull the beef apart, remove all the fat as you go. Reserve 1/2 cup of the broth from the slow cooker for later use.
In a bowl, mix the vinegar, brown sugar, mustard, Worcestershire sauce, ketchup, salt, pepper, cayenne, crushed red pepper, and garlic. Stir into the shredded beef so that making sure that all the meat is well coated.
Cover and continue to cook beef on Low for an additional 4 to 6 hours. If beef gets either too thick or dry you may add some of the reserved broth.
Lil' Smokies
This is by far my favorite way to make lil' smokies. I have made these this way for years and they always go over very well. Meatballs are good with this too!
Ingredients:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
Directions:
Combine cocktail wieners or little smokies in crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Ingredients:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
Directions:
Combine cocktail wieners or little smokies in crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Beer Dip
I got this recipe from a friend who served it at her Pampered Chef Open House. It is very good and does not have a strong beer taste. It went over very well at our last football party. I served it with pretzels, but we had some Tastefully Simple Beer Bread that tasted good with it too.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Sharp Cheddar cheese
1/3 cup beer
Directions
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Sharp Cheddar cheese
1/3 cup beer
Directions
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
Sloppy Joes
2 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 1/4 C ketchup
1 medium green sweet pepper, copped
2 stalks celery, chopped (optional)
1/3 C water
3 T brown sugar
3 T mustard
3 T vinegar
3 T Worcestershire sauce
1 T chili powder
16-20 hamburger buns
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3 1/2- to 4 quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low heat for 6 to 8 hours or on high setting for 3 to 4 hours.
1 medium onion, chopped
3 cloves garlic, minced
1 1/4 C ketchup
1 medium green sweet pepper, copped
2 stalks celery, chopped (optional)
1/3 C water
3 T brown sugar
3 T mustard
3 T vinegar
3 T Worcestershire sauce
1 T chili powder
16-20 hamburger buns
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3 1/2- to 4 quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low heat for 6 to 8 hours or on high setting for 3 to 4 hours.
Game Day Food
This weekend is the big game, Steelers vs the Pack. Everyone who knows me, know I live in cheeseland, but me and my family are HUGE Steelers fans. This sometimes makes it difficult for my 8 yr old.
One thing I love about the Super Bowl is the food. I am always amazed at what everyone serves. Being we are in a new home this year and have plenty of room we are having our second football party and our very first Super Bowl party. My daughter is very excited to have people over, but I am not sure if she is more excited for the people or the food. At the last one she pulled a chair up to the counter and grazed on all of the food. There were few people here, but enough food for 4 times that many! Some of you may be curious as to what that food was, well I am going to tell you what we had last time and what I am making this time.
Game Day Food Ideas
This is what we had a few weeks ago.
Cheesy Potatoes
Sloppy Joes
M & M Dream Bars
Veggie Tray & Hidden Valley Original Ranch Dip (16 oz of sour cream mixed with 1 Packet of Hidden Valley Ranch Dip)
Beer Dip
Tastefully Simple's Warm the Oven Dip served with their Bountiful Beer Bread
Hummus variety pack with some Pita Chips
Warm Pizza dip, this is so yummy and super simple I have yet to get the recipe for this one!
Nacho Cheese with tortilla chips (my daughter asked for plain nacho cheese, she didn't want any stuff in it! LOL!)
Super Bowl Food
Here is some things I am having, I am excited to see what everyone else will bring.
Veggie Tray with a dip
BBQ Beef Sandwiches
Cheesy Potatoes
Guacamole with chips
Lil' Smokies
So, whether it be for a game or just a fun filled get together, here are some foods to try. Enjoy!
One thing I love about the Super Bowl is the food. I am always amazed at what everyone serves. Being we are in a new home this year and have plenty of room we are having our second football party and our very first Super Bowl party. My daughter is very excited to have people over, but I am not sure if she is more excited for the people or the food. At the last one she pulled a chair up to the counter and grazed on all of the food. There were few people here, but enough food for 4 times that many! Some of you may be curious as to what that food was, well I am going to tell you what we had last time and what I am making this time.
Game Day Food Ideas
This is what we had a few weeks ago.
Cheesy Potatoes
Sloppy Joes
M & M Dream Bars
Veggie Tray & Hidden Valley Original Ranch Dip (16 oz of sour cream mixed with 1 Packet of Hidden Valley Ranch Dip)
Beer Dip
Tastefully Simple's Warm the Oven Dip served with their Bountiful Beer Bread
Hummus variety pack with some Pita Chips
Warm Pizza dip, this is so yummy and super simple I have yet to get the recipe for this one!
Nacho Cheese with tortilla chips (my daughter asked for plain nacho cheese, she didn't want any stuff in it! LOL!)
Super Bowl Food
Here is some things I am having, I am excited to see what everyone else will bring.
Veggie Tray with a dip
BBQ Beef Sandwiches
Cheesy Potatoes
Guacamole with chips
Lil' Smokies
So, whether it be for a game or just a fun filled get together, here are some foods to try. Enjoy!
Thursday, November 25, 2010
Thanksgiving Dinner, mmm good!
I am thankful for so many things, my family, my friends, my health, a roof over my head, friends inviting us over for Thanksgiving dinner, my list can go on and on. Usually for Thanksgiving I make a large meal for my family of four, turkey, stuffing, real mashed potatoes, green bean casserole, pie, and anything else I can think of. But this year, I recently lost my father and making a big meal just seemed tiring. So, this year I went small and it turned out great! I made turkey breast in my pampered chef deep dish baker, instant Betty Crocker Four Cheese Mashed Potatoes, Green Giant green beans with almonds, homemade mac n' cheese (you can find it on a previous blog post), and a paradise pumpkin pie. It was all so good, I just have to share the recipes!
Turkey Breast
I was going to put this in my crock pot for the day, but my friend Jamie, who sells Pampered Chef suggested I use my deep dish baker and it turned out great!
Ingredients:
Butterball Turkey Breast Roast 3 pounds
1 package dry Lipton Onion Soup Mix
1 tsp garlic powder
1-2 tsp olive oil
Directions:
Preheat oven to 325 degrees. Mix soup mix, garlic powder, and oil together(it should not be runny, it should be think). Rub it all over the turkey roast and make sure to get some under the skin. Put some water in the bottom of the baker, just enough to cover the bottom. Put the roast in the pan, skin side up. Cover and bake for 1 hour and 45 min or until your thermometer comes out to 170 degrees.
This is something we will definitely make again! It came out so moist and had a wonderful flavor!
Paradise Pumpkin Pie
Everyone who knows me know I love to cook and bake. One thing these people will be surprised to know is that today is the very first time I have ever baked a pie. I usually rely on other people to bring the pie, while I do everything else. I do have to say it turned out great!
This recipe my oldest daughter and I found on the Kraft Food website. It was something different from the traditional pumpkin pie we are used to.
What You Need
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
Make It
PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.
BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Since this indulgent special-occasion dessert makes 8 servings, it's a perfect dessert to serve at your next party.
Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Turkey Breast
I was going to put this in my crock pot for the day, but my friend Jamie, who sells Pampered Chef suggested I use my deep dish baker and it turned out great!
Ingredients:
Butterball Turkey Breast Roast 3 pounds
1 package dry Lipton Onion Soup Mix
1 tsp garlic powder
1-2 tsp olive oil
Directions:
Preheat oven to 325 degrees. Mix soup mix, garlic powder, and oil together(it should not be runny, it should be think). Rub it all over the turkey roast and make sure to get some under the skin. Put some water in the bottom of the baker, just enough to cover the bottom. Put the roast in the pan, skin side up. Cover and bake for 1 hour and 45 min or until your thermometer comes out to 170 degrees.
This is something we will definitely make again! It came out so moist and had a wonderful flavor!
Paradise Pumpkin Pie
Everyone who knows me know I love to cook and bake. One thing these people will be surprised to know is that today is the very first time I have ever baked a pie. I usually rely on other people to bring the pie, while I do everything else. I do have to say it turned out great!
This recipe my oldest daughter and I found on the Kraft Food website. It was something different from the traditional pumpkin pie we are used to.
What You Need
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
Make It
PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.
BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Since this indulgent special-occasion dessert makes 8 servings, it's a perfect dessert to serve at your next party.
Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Thursday, October 28, 2010
Jen’s Homemade Chicken Noodle Soup
This is one of our favorite soups! It takes a while to make, but is worth the effort. It makes a ton and is very good reheated after being in the refrigerator or freezer. I made this last week and I used chicken thighs instead of breasts and it turned out great, it was just a big greasier.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish
Directions:
Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.
Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.
Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).
This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.
**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.
Yield: 12 to 14 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish
Directions:
Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.
Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.
Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).
This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.
**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.
Yield: 12 to 14 servings
How to End Emotional Eating
Emotional eating is my downfall, it happens to me all the time. I get stressed, mad, sad, you name it. The only time I can say I do not not really do this is when everything is going the way it should, for the most part. I saw this article on Everyday Health and thought I would share it because I know I am not the only one that does this.
How to End Emotional Eating
From The South Beach Diet
As many of you know, it isn't always hunger that causes you to reach for your favorite foods. Our moods and emotions can play a big role in how we view food and in how well we are able to stick to a healthy eating plan.
Emotional-Eating Triggers
Fatigue caused by a hectic daily schedule or being overwhelmed by responsibilities can set off emotional eating. Depression and loneliness are other causes: Many people eat to fill a void or use food to keep themselves company. Some look to food as a distraction from a traumatic experience, such as the loss of a job, a death, or a breakup. But most who resort to emotional eating find that it can't be traced to one specific cause — it's simply a well-established pattern to fall back on food when needing comfort.
However, the good news is that it is possible to change patterns of behavior. There are ways other than eating to deal with complicated emotions, and it's much healthier to process feelings than to bury them under a mountain of food. It's important to realize that ultimately we do have power over our actions. Eating is something that can be controlled and enjoyed.
When you’re feeling overwhelmed and stressed out, here are some helpful ways to prevent your emotions from getting in the way of your weight-loss goals:
* Write in a journal. Keeping a food journal not only helps you keep tabs on what you’re eating but also on how you’re feeling at the time. Knowing what your eating triggers are will keep you on track. To break bad habits, you should record not only what and when you ate, but also the circumstances that prompted you to overindulge and make unhealthy choices.
* Keep yourself distracted. Instead of focusing on your cravings, engross yourself in a good book, listen to music, watch a movie, call a friend, or better yet, hit the gym or head outdoors and get some exercise.
* Cook something healthy. If you take the time and make the effort to prepare a wholesome meal rather than grabbing convenience food, you’ll really enjoy eating it. Plus, cooking is a great way to take your mind off what’s bothering you.
* Reevaluate your emotions. Before you grab that doughnut, take a moment to think, “Is this going to make me feel any better?” Oftentimes, you just need to step back and have that moment of clarity.
How to End Emotional Eating
From The South Beach Diet
As many of you know, it isn't always hunger that causes you to reach for your favorite foods. Our moods and emotions can play a big role in how we view food and in how well we are able to stick to a healthy eating plan.
Emotional-Eating Triggers
Fatigue caused by a hectic daily schedule or being overwhelmed by responsibilities can set off emotional eating. Depression and loneliness are other causes: Many people eat to fill a void or use food to keep themselves company. Some look to food as a distraction from a traumatic experience, such as the loss of a job, a death, or a breakup. But most who resort to emotional eating find that it can't be traced to one specific cause — it's simply a well-established pattern to fall back on food when needing comfort.
However, the good news is that it is possible to change patterns of behavior. There are ways other than eating to deal with complicated emotions, and it's much healthier to process feelings than to bury them under a mountain of food. It's important to realize that ultimately we do have power over our actions. Eating is something that can be controlled and enjoyed.
When you’re feeling overwhelmed and stressed out, here are some helpful ways to prevent your emotions from getting in the way of your weight-loss goals:
* Write in a journal. Keeping a food journal not only helps you keep tabs on what you’re eating but also on how you’re feeling at the time. Knowing what your eating triggers are will keep you on track. To break bad habits, you should record not only what and when you ate, but also the circumstances that prompted you to overindulge and make unhealthy choices.
* Keep yourself distracted. Instead of focusing on your cravings, engross yourself in a good book, listen to music, watch a movie, call a friend, or better yet, hit the gym or head outdoors and get some exercise.
* Cook something healthy. If you take the time and make the effort to prepare a wholesome meal rather than grabbing convenience food, you’ll really enjoy eating it. Plus, cooking is a great way to take your mind off what’s bothering you.
* Reevaluate your emotions. Before you grab that doughnut, take a moment to think, “Is this going to make me feel any better?” Oftentimes, you just need to step back and have that moment of clarity.
Spaghetti Taco
One of the very popular shows in our house is iCarly. Many times in this show, Spencer makes his odd food creation, Spaghetti Tacos often. My oldest daughter decided she would like to try them. I do have to say they were quite tasty, not something I would eat often, but every once in a while. My oldest LOVED them, but my youngest, not so much. When she thinks taco, she thinks meat and hard taco shell, but she was happy with just the spaghetti!
Here is the recipe from iCarly, I had to add it because I thought it was cute! I will add mine after it.
Here it is:
Get taco shells.
Get spaghetti (with meat sauce).
Get a BIG spoon.
Use the BIG spoon to put spaghetti into taco shells.
Eat.
Burp.
Now for my recipe, I made the spaghetti and mixed the sauce and spaghetti together and added a little shredded cheese on top with some extra sauce.
Cooking Time: 30
Servings: 6
Ingredients:
1 box thin spaghetti
1 jar of your favorite spaghetti sauce (can use meat sauce)
1 box taco shells (I used the bigger ones that allowed me to stuff them more)
1 package of taco seasoning (if you are going to add meat)
1 lb ground beef or ground turkey (optional if you use a sauce that already contains meat)
Cheddar Cheese, Taco Blend, or Mexican blend shredded cheese
Grated Parmesan cheese
Directions:
Cook spaghetti according to package directions.
Meanwhile, brown meat. Drain. Return to pan (if you are using meat).
Add sauce to meat and bring to a simmer.
Cook taco shells according to package directions.
Toss sauce with spaghetti until combined, reserve some sauce to add to top if you like a bit more.
Spoon spaghetti into taco shells. Add a bit more sauce to top as well as, sprinkle with grated Parmesan cheese and shredded cheese, if desired.
Here is the recipe from iCarly, I had to add it because I thought it was cute! I will add mine after it.
Here it is:
Get taco shells.
Get spaghetti (with meat sauce).
Get a BIG spoon.
Use the BIG spoon to put spaghetti into taco shells.
Eat.
Burp.
Now for my recipe, I made the spaghetti and mixed the sauce and spaghetti together and added a little shredded cheese on top with some extra sauce.
Cooking Time: 30
Servings: 6
Ingredients:
1 box thin spaghetti
1 jar of your favorite spaghetti sauce (can use meat sauce)
1 box taco shells (I used the bigger ones that allowed me to stuff them more)
1 package of taco seasoning (if you are going to add meat)
1 lb ground beef or ground turkey (optional if you use a sauce that already contains meat)
Cheddar Cheese, Taco Blend, or Mexican blend shredded cheese
Grated Parmesan cheese
Directions:
Cook spaghetti according to package directions.
Meanwhile, brown meat. Drain. Return to pan (if you are using meat).
Add sauce to meat and bring to a simmer.
Cook taco shells according to package directions.
Toss sauce with spaghetti until combined, reserve some sauce to add to top if you like a bit more.
Spoon spaghetti into taco shells. Add a bit more sauce to top as well as, sprinkle with grated Parmesan cheese and shredded cheese, if desired.
Sunday, October 17, 2010
Tips on freezing food
With everyone's everyday hectic lives I found these tips on allrecipes.com and thought I would share. I love having meals in the freezer that I can pop in the microwave and freeze on one of our busy nights!
http://allrecipes.com//HowTo/freezing-foods-a-real-time-saver/Detail.aspx
http://allrecipes.com//HowTo/freezing-foods-a-real-time-saver/Detail.aspx
Sunday, September 19, 2010
Banana Nut Bread
I had some bananas laying around and thought I would give a new recipe a try. Everyone in our house loves banana bread. I found this recipe to be interesting because it is actually called Vegetable-Nut-Bread. I found this in an article on Yahoo! called Sneak in Veggies! 7 Ways to Trick Anyone (Yourself Included) into Eating Greens. It had some great ideas in it. I am as guilty as a lot of people when it comes to eating my veggies. I do it, but do not always like it. For me reading recipes is like reading a feel good book. I love to see what others are putting together. I would consider myself to be a cookbook junkie. This I have my mom to thank for, she had a love for cooking and cookbooks as well. I collect all kinds, but my favorites are the ones that have a story behind the recipe or the type of food. One of my favorites is called Cajun-Creole Cooking by Terry Thompson. It tells the story behind the food, about the people, when and why it's served. This leads me to my second favorite type, the ones from small communities. The older books that are from the area I grew up in contain a lot of food I grew up on, I have very fond memories of this.
This bread was great hit in my house. I hope you try it and let me know what you think! I will post the original recipe after mine for anyone that would like to give that a try as well! I plan on trying it, again, I just used what I had on hand.
Banana Nut Bread
2 cups all-purpose flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
3/4 cup orange or apple juice or milk
1 egg
1 cup banana (about 2 banana's), mashed with fork
1/2 cup chopped walnuts
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan butter or spray it with nonstick spray.
In a large bowl, stir together the dry ingredients.
In another bowl whisk together the juice, butter, and egg. Pour into the dry ingredients and stir with a spatula just enough to moisten; do not beat and do not mix until the batter is smooth. Add the bananas and the nuts, then pour the batter into the loaf pan. Bake for about an hour, or until the bread is golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan. Makes 1 loaf.
Vegetable-and-Nut Bread
For this loaf, I used grated raw sweet potato and chopped walnuts. You could alternatively bake the batter as muffins: Prepare as directed, then divide among 12 greased or paper-lined muffin cups and bake at 400°F for 20 to 30 minutes. Adapted from How to Cook Everything, by Mark Bittman.
2 cups all-purpose flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, cold and cut into pieces
3/4 cup orange or apple juice or milk
grated zest of an orange or lemon
1 egg
1 cup any raw fruit or vegetable: small berries left whole, anything else peeled and grated or chopped (I used grated sweet potato)
1/2 cup chopped walnuts or pecans
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or spray it with nonstick spray.
In a large bowl, stir together the dry ingredients. Cut the butter into the dry ingredients using a fork, pastry blender or your fingers, until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)
In another bowl whisk together the juice, zest and egg. Pour into the dry ingredients and stir with a spatula just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan. Makes 1 loaf.
This bread was great hit in my house. I hope you try it and let me know what you think! I will post the original recipe after mine for anyone that would like to give that a try as well! I plan on trying it, again, I just used what I had on hand.
Banana Nut Bread
2 cups all-purpose flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
3/4 cup orange or apple juice or milk
1 egg
1 cup banana (about 2 banana's), mashed with fork
1/2 cup chopped walnuts
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan butter or spray it with nonstick spray.
In a large bowl, stir together the dry ingredients.
In another bowl whisk together the juice, butter, and egg. Pour into the dry ingredients and stir with a spatula just enough to moisten; do not beat and do not mix until the batter is smooth. Add the bananas and the nuts, then pour the batter into the loaf pan. Bake for about an hour, or until the bread is golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan. Makes 1 loaf.
Vegetable-and-Nut Bread
For this loaf, I used grated raw sweet potato and chopped walnuts. You could alternatively bake the batter as muffins: Prepare as directed, then divide among 12 greased or paper-lined muffin cups and bake at 400°F for 20 to 30 minutes. Adapted from How to Cook Everything, by Mark Bittman.
2 cups all-purpose flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, cold and cut into pieces
3/4 cup orange or apple juice or milk
grated zest of an orange or lemon
1 egg
1 cup any raw fruit or vegetable: small berries left whole, anything else peeled and grated or chopped (I used grated sweet potato)
1/2 cup chopped walnuts or pecans
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or spray it with nonstick spray.
In a large bowl, stir together the dry ingredients. Cut the butter into the dry ingredients using a fork, pastry blender or your fingers, until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)
In another bowl whisk together the juice, zest and egg. Pour into the dry ingredients and stir with a spatula just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan. Makes 1 loaf.
Wednesday, September 15, 2010
Tasty Breakfast
I have a blog/podcast that I follow, Leigh Peele, which I absolutely LOVE! I have learned so much about nutrition, calorie counting, & exercise from listening to her, she ROCKS! On her blog she shares recipes from time to time and the last one was a quick and easy egg sandwich, she also has a step by step video as well if you want to check it out. It is great, super filling and quick and easy to make. Like many recipes I make, I never quite have the same thing on hand, so I use what I have and see how it works. This recipe is no different. I will post what I did different, but eventually will try it her way. I ate this paired this with a 3oz banana and a cup of coffee around 8am and was still not hungry by 1pm. It is usually more calories than I consume at breakfast, but it is filling and I didn’t need a snack before lunch.
The Perfect Egg Sandwich
3 Large Eggs (whites)
25g Smart Balance Light “Butter”
30g Shredded 2% Cheese (I used 1 serving (1/3C) Shredded Taco Cheese)
1 Muffin (egg, spelt, grain, etc) (I used Rye Bread, lightly toasted)
salt/pepper
1.Heat a small skillet pan on low-medium (4-5) and melt butter.
2.In a ramekin, heat 15g of the butter in microwave for 10-15 secs.
3.In a bowl, mix egg whites and melted butter. Set aside ramekin to use later.
4.Pour mixture into the skillet. Season with salt/pepper on top.
5.Let cook for a min and then move it a round into a slight scramble. You do not want to completely scramble the eggs You want them to still be wet and have a slight soupy texture.
6.Scrap/pour eggs into the ramekin. Stuff shredded cheese down with the eggs into the ramekin (being I was using bigger bread, I used a small oval like container instead of using a ramekin).
7.Heat in microwave for 15-20 secs. This can be a little longer depending on your microwave or how cooked the eggs are. You may need to cook it up to 30 secs.
8.Let set for 2-3 mins while you toast your muffin.
9.Scrap around the edges of the ramekin and flip the egg onto the muffin. Top and serve.
Entire Recipe
Calories: 344 Protein: 23 Fat: 16 Carbs: 26
My version I figured to be 351 calories, when I add my coffee and banana to it, my total calories for breakfast equaled 462.75. My splenda and creamer get me for my coffee!
I hope some of you give this a try and check out Leigh's Blog!
The Perfect Egg Sandwich
3 Large Eggs (whites)
25g Smart Balance Light “Butter”
30g Shredded 2% Cheese (I used 1 serving (1/3C) Shredded Taco Cheese)
1 Muffin (egg, spelt, grain, etc) (I used Rye Bread, lightly toasted)
salt/pepper
1.Heat a small skillet pan on low-medium (4-5) and melt butter.
2.In a ramekin, heat 15g of the butter in microwave for 10-15 secs.
3.In a bowl, mix egg whites and melted butter. Set aside ramekin to use later.
4.Pour mixture into the skillet. Season with salt/pepper on top.
5.Let cook for a min and then move it a round into a slight scramble. You do not want to completely scramble the eggs You want them to still be wet and have a slight soupy texture.
6.Scrap/pour eggs into the ramekin. Stuff shredded cheese down with the eggs into the ramekin (being I was using bigger bread, I used a small oval like container instead of using a ramekin).
7.Heat in microwave for 15-20 secs. This can be a little longer depending on your microwave or how cooked the eggs are. You may need to cook it up to 30 secs.
8.Let set for 2-3 mins while you toast your muffin.
9.Scrap around the edges of the ramekin and flip the egg onto the muffin. Top and serve.
Entire Recipe
Calories: 344 Protein: 23 Fat: 16 Carbs: 26
My version I figured to be 351 calories, when I add my coffee and banana to it, my total calories for breakfast equaled 462.75. My splenda and creamer get me for my coffee!
I hope some of you give this a try and check out Leigh's Blog!
Tuesday, September 14, 2010
Counting Calories
I would like to quote Leigh Peele, whom I love to listen to and read her blogs,
“The only people who really hate to count calories are those people who don’t want to admit how many they are actually eating!”
This is so true! While keeping my food journal, if I eat it I have to write it down. I will see what I have eaten. In class one night the instructor brought Hershey Nuggets, I chose not to eat any. A woman in my class said to me, “Eat it and just don’t write it down.” I thought about what she said and by doing that the only person I am cheating is myself. As much as I dislike counting calories, I do it because I have seen results. Just because this works for me, it may not work for someone else. Some may give up before they have given it a chance or they dislike some of the side effects that come with a calorie deficit. If you want it bad enough you will stick with it, you will do and not just try. These are the side effects I had and still get on occasion, especially if it is that time of the month! I didn't even realize that they were from my deficit until I read a blog post by Leigh called, No calories, no scale? No problem.
Hunger – Worse for the first 3 Days, usually decreases dramatically after that.
Headaches – Can be pretty vicious the first few nights, but should decrease. Yo-yo dieters might think they are dealing with migraines.
Being Tired – Pretty much stays the whole time being you are in a energy deficit.
Changes in Sleep - You may find insomnia becomes a problem or falling asleep in general. You can also find apathy increases and getting up in the morning becomes harder and harder.
Moodiness – Pretty much stays the whole time and you become manic.
Hang in there! You can do it!
“The only people who really hate to count calories are those people who don’t want to admit how many they are actually eating!”
This is so true! While keeping my food journal, if I eat it I have to write it down. I will see what I have eaten. In class one night the instructor brought Hershey Nuggets, I chose not to eat any. A woman in my class said to me, “Eat it and just don’t write it down.” I thought about what she said and by doing that the only person I am cheating is myself. As much as I dislike counting calories, I do it because I have seen results. Just because this works for me, it may not work for someone else. Some may give up before they have given it a chance or they dislike some of the side effects that come with a calorie deficit. If you want it bad enough you will stick with it, you will do and not just try. These are the side effects I had and still get on occasion, especially if it is that time of the month! I didn't even realize that they were from my deficit until I read a blog post by Leigh called, No calories, no scale? No problem.
Hunger – Worse for the first 3 Days, usually decreases dramatically after that.
Headaches – Can be pretty vicious the first few nights, but should decrease. Yo-yo dieters might think they are dealing with migraines.
Being Tired – Pretty much stays the whole time being you are in a energy deficit.
Changes in Sleep - You may find insomnia becomes a problem or falling asleep in general. You can also find apathy increases and getting up in the morning becomes harder and harder.
Moodiness – Pretty much stays the whole time and you become manic.
Hang in there! You can do it!
Weight Loss Journey
When I started this blog, I wanted to be all about recipes I have tried and foods I have put together myself. I have found it is becoming so much more for me. I, like so many others out there are on a journey, a weight loss journey. So far I have lost 30 pounds, dropped 4 pants sizes and lost some inches, but this I have not measured in a while. My husband has lost twice as much as I have. There are so many people that ask me how we have done it. We did it by creating a deficit in our diet, eating healthy, and exercising. Sounds easy enough, right? Well, it’s not. It is hard work and it sucks! I have no one else to blame but myself. I did it to myself, no one else force me to eat all the crap I was eating and drink all the soda I was drinking. When it comes your body and your health you cannot blame anyone else for the shape its in and if you think you can, well you’re wrong.
To find my deficit I needed to figure out my BMR [Basal Metabolic Rate],which is a measure of the rate of metabolism. There are formulas you can use, but I found a BMR calculator that I really like. It tells me how many calories I need to maintain where I am at and how many I need if I want to lose weight per how much I exercise. Now I know how many calories I need per day, here comes the hard part, counting calories, weighing food, it sucks. I have tried the online sites such as Calorie Counter & Fat Secret, but I am horrible at getting online to log everything in and remembering it all. So, I do it the old fashioned way, I keep a food journal and carry it everywhere with me. It takes some time to figure out how many calories are in everything, but we are creatures of habit and many of us eat the same thing most of the time. A website I have found to be the most useful is CalorieKing. It is a site you can join, but to look food up is free.
Another hard part for me is getting motivated to exercise. I started out with a couple exercise buddies, but they quit on me. Damn them! So, I didn’t find any new ones, but I found comfort in some of the regular classes I started taking at my local YMCA. Some people in my classes & the instructors have become more than just a face, they have become friends that inspire me & push me to work harder. So, my advice for someone who is not a self motivator, find a class or two to take somewhere. Don’t try, do!
To find my deficit I needed to figure out my BMR [Basal Metabolic Rate],which is a measure of the rate of metabolism. There are formulas you can use, but I found a BMR calculator that I really like. It tells me how many calories I need to maintain where I am at and how many I need if I want to lose weight per how much I exercise. Now I know how many calories I need per day, here comes the hard part, counting calories, weighing food, it sucks. I have tried the online sites such as Calorie Counter & Fat Secret, but I am horrible at getting online to log everything in and remembering it all. So, I do it the old fashioned way, I keep a food journal and carry it everywhere with me. It takes some time to figure out how many calories are in everything, but we are creatures of habit and many of us eat the same thing most of the time. A website I have found to be the most useful is CalorieKing. It is a site you can join, but to look food up is free.
Another hard part for me is getting motivated to exercise. I started out with a couple exercise buddies, but they quit on me. Damn them! So, I didn’t find any new ones, but I found comfort in some of the regular classes I started taking at my local YMCA. Some people in my classes & the instructors have become more than just a face, they have become friends that inspire me & push me to work harder. So, my advice for someone who is not a self motivator, find a class or two to take somewhere. Don’t try, do!
Wednesday, August 18, 2010
Chicken Alfredo Pasta Salad
I took this to a last minute BBQ as a side dish and it was great! Everyone loved it! I made some changes to what I had on hand and noted it in bold. The serving size says 4, but everyone knows how BBQ's go, there is always so much food no one ever takes the full serving. But, I think it would be great on a hot day as a light main dish. Throw a lettuce salad and some fruit with it and it would be a great meal!
Chicken Alfredo Pasta Salad
Prep Time 30 Minutes
Total Time 30 Minutes
Makes 4 servings
1 box (7.75 oz) Betty Crocker® Suddenly Salad Classic pasta salad mix
1/2 cup refrigerated Alfredo sauce (I couldn’t find refrigerated, so I used reg. sauce)
1 1/2 cups shredded deli rotisserie chicken (without skin) (I used a large can of chicken)
1 cup halved grape or cherry tomatoes
1 cup halved sliced cucumber
2 tablespoons sliced fresh basil leaves (I used 1T of dried basil)
In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.
In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.
Makes 4 servings (1 1/4 cups each)
Success
If the Alfredo sauce and seasoning mix is too thick when combined, add 1 to 2 tablespoons of milk.
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