I love Asparagus and Poached eggs - this is the perfect healthy breakfast for me.
1 Tbsp toasted Panko
6-8 stalks fresh asparagus with the tough stalk trimmed
1 soft-cooked, poached egg
Salt and freshly ground pepper
Saute Panko in a skillet over medium heat with enough Olive Oil to barely coat crumbs and give a nice crunchy brown crust.
Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate.
Poach egg , leaving the yolk soft and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with panko.
Showing posts with label Lowfat/Reduce Calorie. Show all posts
Showing posts with label Lowfat/Reduce Calorie. Show all posts
Monday, June 20, 2011
Tuesday, June 7, 2011
Baked Pork Tenderloin
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon fresh ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Remove pork tenderloin from marinade - reserve marinade. Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
While meat is in the oven, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
2 oranges, juices
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon fresh ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Remove pork tenderloin from marinade - reserve marinade. Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
While meat is in the oven, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
Thursday, May 19, 2011
Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery, Finely Diced
2 ears Fresh Corn
1/4 whole Medium Red Onion, Finely Diced
1- 1/2cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Light Mayonnaise
4 Tablespoons Light Sour Cream
3/4 cup Reduced Fat Crumbled Feta
1/4 cup Fat Free Half-and-half
1 whole Lemon
1 teaspoon Sugar (To Taste)
Salt And Pepper (additional) To Taste
Extra Feta & Blueberries for each plate
Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch thickness. Season chicken with salt and pepper.
Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan. Allow to cool. Can grill chicken a day before serving.
Shave kernels off each corn cob. Combine with the onion and celery. Set aside.
Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt! Can made a day ahead.
Slice chicken on the bias in strips, then cut strips in half. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!
At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery, Finely Diced
2 ears Fresh Corn
1/4 whole Medium Red Onion, Finely Diced
1- 1/2cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Light Mayonnaise
4 Tablespoons Light Sour Cream
3/4 cup Reduced Fat Crumbled Feta
1/4 cup Fat Free Half-and-half
1 whole Lemon
1 teaspoon Sugar (To Taste)
Salt And Pepper (additional) To Taste
Extra Feta & Blueberries for each plate
Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch thickness. Season chicken with salt and pepper.
Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan. Allow to cool. Can grill chicken a day before serving.
Shave kernels off each corn cob. Combine with the onion and celery. Set aside.
Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt! Can made a day ahead.
Slice chicken on the bias in strips, then cut strips in half. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!
At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.
Sunday, May 15, 2011
Garlic Cheddar Biscuits
2 1/4 cups lowfat Bisquick
2/3 cup skim milk
1 cup reduced fat shredded cheddar cheese
1 tsp garlic salt
Combine ingredients and make drop biscuits by just dropping spoonfuls on a sprayed pan. Bake at 400 degrees for 10 minutes.
2/3 cup skim milk
1 cup reduced fat shredded cheddar cheese
1 tsp garlic salt
Combine ingredients and make drop biscuits by just dropping spoonfuls on a sprayed pan. Bake at 400 degrees for 10 minutes.
Friday, May 13, 2011
Chicken, Spinach and Artichoke Crescents
2 cooked chicken breasts, shredded
Pkg of frozen spinach, thawed & all water squeezed out
1 can artichoke hearts, drained
8 oz light sour cream
1/2 - 1 cup Parmesan cheese, grated (reserve some to put on top of crescents)
Garlic salt (to taste)
1 can of reduced fat crescent rolls
Heat olive oil in a skillet on medium add chicken, spinach and artichokes and cook together until warm. Add in sour cream, Parmesan cheese and garlic salt.
Cut each crescent in half (16 pieces). Put a small amount of mixture on each roll and fold up. Sprinkle with Parmesan cheese and cook 10-12 minutes.
Pkg of frozen spinach, thawed & all water squeezed out
1 can artichoke hearts, drained
8 oz light sour cream
1/2 - 1 cup Parmesan cheese, grated (reserve some to put on top of crescents)
Garlic salt (to taste)
1 can of reduced fat crescent rolls
Heat olive oil in a skillet on medium add chicken, spinach and artichokes and cook together until warm. Add in sour cream, Parmesan cheese and garlic salt.
Cut each crescent in half (16 pieces). Put a small amount of mixture on each roll and fold up. Sprinkle with Parmesan cheese and cook 10-12 minutes.
Wednesday, May 11, 2011
Chicken Enchilada Spread
3 cooked, boneless chicken breast halves, shredded
2 8 oz packages light cream cheese, softened
1 8 oz package reduced fat Sharp Cheddar cheese, shredded
1 10 oz can diced tomatoes w/ green chile peppers, drained (use juice if want hotter)
1 tsp. minced garlic
1 tsp. chopped cilantro
1 T. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 tsp. paprika
In a bowl, mix the shredded chicken, light cream cheese, cheddar cheese, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with baked tortilla chips
2 8 oz packages light cream cheese, softened
1 8 oz package reduced fat Sharp Cheddar cheese, shredded
1 10 oz can diced tomatoes w/ green chile peppers, drained (use juice if want hotter)
1 tsp. minced garlic
1 tsp. chopped cilantro
1 T. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 tsp. paprika
In a bowl, mix the shredded chicken, light cream cheese, cheddar cheese, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with baked tortilla chips
Monday, May 9, 2011
Savory Monkey Bread
1 stick light butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages reduced fat biscuits
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Open up the cans of biscuits and cut each biscuit into quarters. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4cup melted butter on top and sprinkle with grated Parmesan.
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages reduced fat biscuits
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Open up the cans of biscuits and cut each biscuit into quarters. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4cup melted butter on top and sprinkle with grated Parmesan.
Sunday, July 25, 2010
Chicken Saltimobooca
My friend Nicole made this for us for dinner a couple of times - it is so delicious! Believe it or not it is a Weight Watcher's recipe (bonus!) and it is six points.
4 chicken breasts
1 tablespoon fresh Basil (cut in ribbons);chopped or 1 teaspoon dried Basil (I use fresh)
1/4 teaspoon Salt
4 thin slices of prosciutto*
4 slices smoked provolone cheese*
1 tablespoon olive oil
1 teaspoon light butter
1/3 cup Marsala**
Lightly pound the chicken breasts between two sheets of wax paper with a mallet until thin but not torn. Sprinkle with the basil and salt. Top with the prosciutto and cheese slices. Roll up the chicken from short sides and secure with toothpicks. Refrigerate, covered, for 1 hour.
Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes on each side. Add the Marsala to the browned chicken rolls, bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 10 minutes. Scoop up the juice left in the pan and pour over the chicken and serve.
Nutritional info: 1 chicken roll with 2 tablespoons sauce - WWpoints: 6
*You can ask the deli person to slice only as much prosciutto and provolone as you need - it helps saves a little money.
**Nicole uses the Marsala cooking wine, she says you can get it with the vinegars. I always use Marsala Wine.
4 chicken breasts
1 tablespoon fresh Basil (cut in ribbons);chopped or 1 teaspoon dried Basil (I use fresh)
1/4 teaspoon Salt
4 thin slices of prosciutto*
4 slices smoked provolone cheese*
1 tablespoon olive oil
1 teaspoon light butter
1/3 cup Marsala**
Lightly pound the chicken breasts between two sheets of wax paper with a mallet until thin but not torn. Sprinkle with the basil and salt. Top with the prosciutto and cheese slices. Roll up the chicken from short sides and secure with toothpicks. Refrigerate, covered, for 1 hour.
Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes on each side. Add the Marsala to the browned chicken rolls, bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 10 minutes. Scoop up the juice left in the pan and pour over the chicken and serve.
Nutritional info: 1 chicken roll with 2 tablespoons sauce - WWpoints: 6
*You can ask the deli person to slice only as much prosciutto and provolone as you need - it helps saves a little money.
**Nicole uses the Marsala cooking wine, she says you can get it with the vinegars. I always use Marsala Wine.
Tuesday, November 24, 2009
Slow Berry Cobbler
Recipe by Paula Deen I made some changes below.
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup Splenda, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups Pioneer Low-Fat Biscuit & Baking Mix
1/4 cup Splenda, plus 1/4 cup
4 tablespoons light butter, melted
1/2 cup skim milk
2 teaspoons ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, Splenda and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup Splenda, melted light butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup Splenda and ground cinnamon. Sprinkle the cinnamon mixture on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with fresh whipped cream or frozen yogurt.
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup Splenda, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups Pioneer Low-Fat Biscuit & Baking Mix
1/4 cup Splenda, plus 1/4 cup
4 tablespoons light butter, melted
1/2 cup skim milk
2 teaspoons ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, Splenda and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup Splenda, melted light butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup Splenda and ground cinnamon. Sprinkle the cinnamon mixture on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with fresh whipped cream or frozen yogurt.
Monday, November 9, 2009
Chocolate Pumpkin Dump Cake
I found a Pumpkin Dump Cake recipe at Main Street Mom Cooks. I want to make it, but only a couple of my family members would eat it, so I thought I would wait to make it when I have to take it somewhere. So I took her concept and made it chocolate but kept the pumpkin to sneak in a something healthy.
1 can pumpkin (15 oz cans)
3 tbsp 1/3 less fat cream cheese
1/2 can (12 oz) evaporated milk
2 eggs
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 cup splenda
1/4 cup splenda brown sugar
1 German Chocolate cake mix
1 stick of light butter
1 cup chopped nuts
Mix pumpkin, cream cheese, cinnamon, splenda and milk.Pour into a greased and floured (I use Baker’s Joy) 9x13 pan. Sprinkle with cake mix. Drizzle with melted butter. Put on the chopped pecans. Bake 350 for 45 minutes to 1 hour (check at 35 minutes). Serve topped with frozen yogurt.
Side note: next time I will make two of these desserts and take one to a friend because we thought the ratio of chocolate to pumpkin was off (too much pumpkin). From now one I will put only half the pumpkin mixture in the dish and put the other half in a dish and buy an additional cake mix and light butter to make two desserts. Also at 45 minutes our pecans were a little burnt so I will begin checking after 40 minutes.
1 can pumpkin (15 oz cans)
3 tbsp 1/3 less fat cream cheese
1/2 can (12 oz) evaporated milk
2 eggs
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 cup splenda
1/4 cup splenda brown sugar
1 German Chocolate cake mix
1 stick of light butter
1 cup chopped nuts
Mix pumpkin, cream cheese, cinnamon, splenda and milk.Pour into a greased and floured (I use Baker’s Joy) 9x13 pan. Sprinkle with cake mix. Drizzle with melted butter. Put on the chopped pecans. Bake 350 for 45 minutes to 1 hour (check at 35 minutes). Serve topped with frozen yogurt.
Side note: next time I will make two of these desserts and take one to a friend because we thought the ratio of chocolate to pumpkin was off (too much pumpkin). From now one I will put only half the pumpkin mixture in the dish and put the other half in a dish and buy an additional cake mix and light butter to make two desserts. Also at 45 minutes our pecans were a little burnt so I will begin checking after 40 minutes.
Saturday, November 7, 2009
Skinny Alfredo Sauce
I found this recipe at one of my favorite recipe blogs Our Best Bites. My pickiest eaters asked for seconds on their pasta and loved the sauce. I double the recipe so I could freeze the leftovers. Here is the original recipes because as always, I made some changes.
1 1/4 C skim milk
1/4 c half & half
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T light butter
3 garlic cloves, chopped finely
1 C finely grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
Freeze leftovers. When ready to use thaw in the fridge. Just re-heat and add a little milk and it will be back to normal again.
1 1/4 C skim milk
1/4 c half & half
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T light butter
3 garlic cloves, chopped finely
1 C finely grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
Freeze leftovers. When ready to use thaw in the fridge. Just re-heat and add a little milk and it will be back to normal again.
Wednesday, October 28, 2009
Banana Muffins w/ crumb topping
I had bananas I needed to use up and I found this recipe at All Recipes. I made changes to make them lower in fat and calories. My family ate these moist muffins up can't wait to make them again soon.1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup splenda
1 egg, lightly beaten
1/3 cup applesauce (no sugar added)
1/2 cup toasted walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
1/3 cup packed splenda brown sugar
2 tablespoons all-purpose flour
1 tablespoon light butter (very cold)
Preheat oven to 375 degrees. Lightly grease 10 muffin cups (I use Baker's Joy) and set aside.
In a large bowl, sift together 1 1/2 cups flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat together bananas, splenda, egg and apple sauce. Stir the banana mixture into the flour mixture just until moistened (do not over mix). If adding optional ingredients fold in once batter is mixed. Spoon batter into prepared muffin cups.
In a small bowl, mix together Splenda brown sugar and 2 tablespoons flour . Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Tuesday, October 27, 2009
Super Easy *moist* Pumpkin Muffins
I was a little worried about these muffins because they have so few ingredients, but I gave them a try. I have now made 3 batches and I can confirm that they are super moist. They are not the prettiest muffins due to "cookie dough consistency" but that is okay because they are so good. I tried different mix ins and my favorite is adding fresh blueberries and toasted walnuts. My family liked blueberry (no nuts) but their favorite is chocolate chip. Next I am going pecans and dried cranberries. Added bonus - one muffin equals on 3 Weight Watchers points.
1 Spice Cake Mix
1 can pumpkin (NOT pumpkin pie filling)
1/2 cup water
Mix together, batter will be very thick. If adding in mix-ins fold them in after batter is mixed.Spray a muffin pan with non-stick spray (I use Baker's Joy) and divide in to 12 muffins (do not use paper liners). Bake at 350 for 18 - 22 minutes or until toothpick comes out clean. Makes 36 mini muffins, cook for 14 - 16 minutes or until toothpick comes out clean.
Variations:
Add some walnuts, pecans, blueberries cranberries, shredded carrot or chocolate chips.
Use chocolate cake mix for delicious choco-pumpkin muffins. Go completely decadent and add mini-chocolate chips.
Can’t find spice cake mix? Use a yellow cake mix and a 1-2 tsp Pumpkin Pie Spice.
Monday, October 26, 2009
Easy Caesar Salad
Very easy - a add a little of this and that kind of recipe.
1 head Romaine Lettuce
Sunflower seeds
Parmesan Cheese
Favorite bottle of Caesar Dressing (I use La Madeleine FF dressing)
Croutons
Pepper
Method:
Chop a head of romaine lettuce really fine-almost like confetti or slaw. Add lots of sunflower seeds and freshly grated parmesan cheese. Toss with a little Creamy Caesar dressing (not too much!), top with croutons and add freshly ground black pepper. Add rotisserie chicken to make a meal of this salad. Serve with a big crusty loaf of bread.
1 head Romaine Lettuce
Sunflower seeds
Parmesan Cheese
Favorite bottle of Caesar Dressing (I use La Madeleine FF dressing)
Croutons
Pepper
Method:
Chop a head of romaine lettuce really fine-almost like confetti or slaw. Add lots of sunflower seeds and freshly grated parmesan cheese. Toss with a little Creamy Caesar dressing (not too much!), top with croutons and add freshly ground black pepper. Add rotisserie chicken to make a meal of this salad. Serve with a big crusty loaf of bread.
Tuesday, May 13, 2008
Smoothies
I found these two smoothie recipes at The Bargain Shopper Lady's personal blog. You can go here to see the original recipe. Yum!1/2 a large container Plain Yogurt
1/2 of a container of Strawberries
2 Bananas
Organic Apple Juice (to make it naturally sweet)
Ice
Mix them all together in a mixer except for the ice (add ice and mix again).
Another version if you are in an "ice creamy" mood...
1/2 a large container of Plain Yogurt
1/3 a bag of frozen Strawberries (unsweetened
1/8 a bag of frozen blueberries (unsweetened)
Organic Apple Juice
You don't need ice because the berries are frozen! Mix together in blender.
Thursday, April 17, 2008
Salsa
This is my last recipe post today. You can use this on WW.
My friend Neely made this for a Life Group meeting. Jeremy could not get enough of it so he had me stalk her until she emailed me the recipe. It is addictive!
1 large can of diced tomatoes
1 large fresh white onion
1 bunch of fresh cilantro
3 fresh jalapenos (The more seeds to put in the sauce the hotter it is, so remove all the seeds for a milder sauce)
3 cloves of fresh garlic
Drain the canned tomatoes...set aside the juice. Drop the drained tomatoes in the blender, then one veggie at a time continue adding to the blended mixer.Once everything is blended together you can add some of the juice for a thinner sauce...how much is up to you. Refrigerated leftovers can last 3-4 days.
My friend Neely made this for a Life Group meeting. Jeremy could not get enough of it so he had me stalk her until she emailed me the recipe. It is addictive!
1 large can of diced tomatoes
1 large fresh white onion
1 bunch of fresh cilantro
3 fresh jalapenos (The more seeds to put in the sauce the hotter it is, so remove all the seeds for a milder sauce)
3 cloves of fresh garlic
Drain the canned tomatoes...set aside the juice. Drop the drained tomatoes in the blender, then one veggie at a time continue adding to the blended mixer.Once everything is blended together you can add some of the juice for a thinner sauce...how much is up to you. Refrigerated leftovers can last 3-4 days.
Thursday, April 10, 2008
Asparagus Sandwich
I love asparagus!!! This is a wonderful sandwich.8 to 10 fresh asparagus spears, washed and trimmed
1 tablespoons light butter
Salt and pepper
2 slices reduce calorie bread, toasted
1 Tbsp Thousand Island dressing, recipe follows
1 ounce Pepper Jack Cheese, grated
Red onion, cut into 3 thin rings
Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper. Remove asparagus from pan and set aside on a paper towel.
Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper. Remove asparagus from pan and set aside on a paper towel.
Spread dressing on top of each slice of bread. Put grated cheese on one slice of toasted bread. Arrange asparagus on top of cheese, rotating the spears. Place onion on top of asparagus. Ingredients makes one sandwich (excluding dressing).
Thousand Island Dressing:
1 1/2 cups light mayonnaise
1 cup ketchup
1/4 cup dill relish
2 Tbsps dried dill weed
Salt and pepper
In a medium bowl, mix all ingredients together. Season with salt and pepper (to taste). Store in an air-tight container and refrigerate until ready to serve.
Recipe adapted from Paul Deen's recipe.
Monday, April 7, 2008
Healthy Chicken Caesar Salad
1/4 cup fresh lemon juice
2 Tbsp water
4 Tbsp grated Parmesan cheese, reserve 2 Tbsp for top of salad
2 medium garlic clove(s), sliced
3 tsp olive oil
1 Tbsp red wine vinegar
1/2 tsp Anchovy Paste (it does not taste like fish - give it a try)
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
3 skinless, boneless chicken breasts
Your favorite chicken spices
2 tsp olive oil
4 cup romaine lettuce, chopped, rinsed well and patted dry
1/2 cup Fat free Croutons
Combine first 9 ingredients (reminder only 2 Tbsp Parmesan), in a blender or food processor; puree until blended. Put in the refrigerator until ready to serve (no more than a couple of before serving).
Heat a grill pan or nonstick skillet over medium high heat coat with 2 teaspoons oil. Season chicken breasts with favorite seasonings, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
After chicken has rested (don't skip this step - will give you juicier chicken) cut in thin strips. Put lettuce in serving bowl. Only use half of the dressing and save the rest for a later in the week in the refrigerator (you may want more - I do not like a lot of dressing. The group I was with last night thought it had the perfect amount). Pour a little of the dressing over the greens and toss. Add the chicken, 2 Tbsp Parmesan and the rest of the dressing and toss again. Top with croutons and serve.
Recipe adapted from WW version of Caesar Salad.
2 Tbsp water
4 Tbsp grated Parmesan cheese, reserve 2 Tbsp for top of salad
2 medium garlic clove(s), sliced
3 tsp olive oil
1 Tbsp red wine vinegar
1/2 tsp Anchovy Paste (it does not taste like fish - give it a try)
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
3 skinless, boneless chicken breasts
Your favorite chicken spices
2 tsp olive oil
4 cup romaine lettuce, chopped, rinsed well and patted dry
1/2 cup Fat free Croutons
Combine first 9 ingredients (reminder only 2 Tbsp Parmesan), in a blender or food processor; puree until blended. Put in the refrigerator until ready to serve (no more than a couple of before serving).
Heat a grill pan or nonstick skillet over medium high heat coat with 2 teaspoons oil. Season chicken breasts with favorite seasonings, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
After chicken has rested (don't skip this step - will give you juicier chicken) cut in thin strips. Put lettuce in serving bowl. Only use half of the dressing and save the rest for a later in the week in the refrigerator (you may want more - I do not like a lot of dressing. The group I was with last night thought it had the perfect amount). Pour a little of the dressing over the greens and toss. Add the chicken, 2 Tbsp Parmesan and the rest of the dressing and toss again. Top with croutons and serve.
Recipe adapted from WW version of Caesar Salad.
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