4 medium/3 large beets
1 Tbsp balsamic vinegar
1 Tbsp Red wine vinegar
1 tsp PC Greek Rub
2 Tbsp EVOO
4 oz Feta Cheese, crumbled
Preheat oven to 400. Trim ends off beets, wash, and wrap individually in foil. Roast for 45 minutes to an hour, or until they're fork-tender. Remove from oven when done and allow to rest on counter (still in foil) for 5 minutes. While beets are resting, whisk together vinegars, oil and Greek Rub. Peel beets and cut into one-inch cubes. In serving bowl, toss beets with dressing and top with feta.
Sunday, September 27, 2009
Tuesday, September 1, 2009
Barbecue Chicken Pizza
One of my favorites whenever I go to Pizzaria Uno, here's my take on the super-easy, super-tasty treat!
1 tube refrigerated pizza dough
2 cups cooked chicken (I use leftovers)
1 cup your favorite bbq sauce, divided
1 small onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
5 strips center-cut bacon, cut into small pieces
1 cup shredded 2% fat cheddar cheese
Preheat oven to 425. In 10" saute pan, cook bacon over medium heat until cooked through. Remove bacon to paper towels to drain. Keep 1 Tbsp of bacon fat in pan. Return pan with reserved bacon fat to medium heat, adding peppers and onions. Saute veggies until onions are translucent and peppers are soft.
Brush a little bit of vegetable oil over Large Bar Pan (this will help the bottom of the crust get crunchy). Spread out pizza dough to edges of pan. Using Silicone Basting Brush, spread 3/4 c of the barbecue sauce over crust. Top with chicken, veggies and bacon. Drizzle remaining sauce over, then top with cheese, spreading all ingredients to the edges.
Bake at 425 for 12-15 minutes or until cheese is melted and crust is lightly browned.
1 tube refrigerated pizza dough
2 cups cooked chicken (I use leftovers)
1 cup your favorite bbq sauce, divided
1 small onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
5 strips center-cut bacon, cut into small pieces
1 cup shredded 2% fat cheddar cheese
Preheat oven to 425. In 10" saute pan, cook bacon over medium heat until cooked through. Remove bacon to paper towels to drain. Keep 1 Tbsp of bacon fat in pan. Return pan with reserved bacon fat to medium heat, adding peppers and onions. Saute veggies until onions are translucent and peppers are soft.
Brush a little bit of vegetable oil over Large Bar Pan (this will help the bottom of the crust get crunchy). Spread out pizza dough to edges of pan. Using Silicone Basting Brush, spread 3/4 c of the barbecue sauce over crust. Top with chicken, veggies and bacon. Drizzle remaining sauce over, then top with cheese, spreading all ingredients to the edges.
Bake at 425 for 12-15 minutes or until cheese is melted and crust is lightly browned.
Wednesday, August 26, 2009
HG Blueberry Scone recipe
When blueberries are plentiful, this is a great use for some of them! I adjusted it a little (there's always a reason to use a Pampered Chef seasoning!)
2/3 cup uncooked oatmeal (not instant)
1/3 cup Bisquick Heart Smart Baking Mix
1/2 tsp. baking powder
1/4 tsp. PC Cinnamon Plus Spice Blend
1 tbsp. brown sugar
2 tsp. Smart Balance 37% Light Buttery Spread
1/3 cup unsweetened Vanilla Blue Diamond Almond Breeze (or light soymilk)
3/4 cup blueberries
Directions:
Set oven to 400 degrees. Mix all ingredients but blueberries. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.
Serving Size: 1 scone
Calories: 130
Fat: 3g
Sodium: 195mg
Carbs: 24g
Fiber: 2.25g
Sugars: 7g
Protein: 3.5g
* 2 Points
"Stuffed" Green Peppers
I'm too impatient to bake stuffed peppers, so here's my take on it - stovetop style.
3 large green peppers, chopped
1/2 medium onion, diced
1 lb ground beef
1 cup brown rice (uncooked)
1 (15 oz) can tomato sauce
1 Tbsp PC Italian Seasoning
salt and pepper to taste
Cook rice according to package directions (1 c rice:1.5 c water, bring to boil, cover and simmer over low 25 mins, then let sit at least 10 more).
In large skillet, brown ground beef, onions and green peppers. Drain. Add in tomato sauce and Italian Seasoning. Stir in rice when it's done cooking, and season with salt and pepper as needed.
3 large green peppers, chopped
1/2 medium onion, diced
1 lb ground beef
1 cup brown rice (uncooked)
1 (15 oz) can tomato sauce
1 Tbsp PC Italian Seasoning
salt and pepper to taste
Cook rice according to package directions (1 c rice:1.5 c water, bring to boil, cover and simmer over low 25 mins, then let sit at least 10 more).
In large skillet, brown ground beef, onions and green peppers. Drain. Add in tomato sauce and Italian Seasoning. Stir in rice when it's done cooking, and season with salt and pepper as needed.
Wednesday, August 5, 2009
Amish Friendship Zucchini Muffins
I had a starter for Amish Friendship Bread in my freezer that I finally decided to revive. Today was Day 10, and I had some shredded zucchini that needed to get used, so I figured I should be able to combine the two! I'm posting this as I made it and although they were light, soft, moist and oh-so yummy, they're definitely hi-cal (coming in at close to 300 cals/muffin!). Next time (10 days from now?) I'm going to try to lighten up the mix. I did use white wheat flour, though.
2 cups Amish bread mix
2 cups shredded zucchini (patted dry with paper towels)
3 eggs
1/2 cup oil
1 cup sugar
2 cups white wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Pampered Chef Cinnamon Plus Spice Blend
Optional: 1 cup chopped nuts
Preheat oven to 325 degrees, spray regular muffin tins with Baking Spray w/Flour (will yield 2 dozen regular-size muffins).
In stand mixer, beat eggs together. Add in oil, sugar and bread mix until combined. Switch to paddle attachment and slowly add zucchini.
In a separate bowl, sift together dry ingredients, then slowly add dry into wet mixture. Fill muffin cups 2/3 full and bake for 25-30 minutes or until tops are golden brown and springy.
Aluminum pan took 25 minutes, silicone pan took 30.
2 cups Amish bread mix
2 cups shredded zucchini (patted dry with paper towels)
3 eggs
1/2 cup oil
1 cup sugar
2 cups white wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Pampered Chef Cinnamon Plus Spice Blend
Optional: 1 cup chopped nuts
Preheat oven to 325 degrees, spray regular muffin tins with Baking Spray w/Flour (will yield 2 dozen regular-size muffins).
In stand mixer, beat eggs together. Add in oil, sugar and bread mix until combined. Switch to paddle attachment and slowly add zucchini.
In a separate bowl, sift together dry ingredients, then slowly add dry into wet mixture. Fill muffin cups 2/3 full and bake for 25-30 minutes or until tops are golden brown and springy.
Aluminum pan took 25 minutes, silicone pan took 30.
Saturday, August 1, 2009
Food in moderation...
Since I can't seem to stick to any sort of "diet" for more than 4 days, I'm trying just a new basic philosophy. Eating a piece of fruit or a vegetable before every meal, or whenever I'm hungry for a snack. So far, this means averaging about 3 pieces of fruit and 2 veggies a day - which is good for what they recommend anyway!
In the morning, I'm usually eating a nectarine, having a cup of coffee, then a VitaTop - my new favorite splurge, because they're great!
Then an apple and more coffee mid-morning, and a big salad for lunch. This week it's been either a big greek salad or a big Satay Peanut salad with chicken. Then veggies mid-afternoon, sometimes with hummus, and dinner's whatever. With veggies - lots of roasted veggies these days!
In the morning, I'm usually eating a nectarine, having a cup of coffee, then a VitaTop - my new favorite splurge, because they're great!
Then an apple and more coffee mid-morning, and a big salad for lunch. This week it's been either a big greek salad or a big Satay Peanut salad with chicken. Then veggies mid-afternoon, sometimes with hummus, and dinner's whatever. With veggies - lots of roasted veggies these days!
BBQ Ribs in the oven
I found this recipe and tried it out tonight. I made a few alterations, baked it in my Stoneware Rectangle Baker at 375 for almost 2 hours, then Broiler on Lo while corn was cooking, so an additional 5-7 minutes.
3 lbs pork back ribs
4 oz honey
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbsp Old Bay seasoning
1/3 cup lightly packed brown sugar
1 small onion, grated or chopped
12 ounces barbecue sauce (I used Famous Dave's Sweet & Zesty)
Whisk all ingredients in a bowl. Put the ribs in the baker (or roasting pan) and cover with sauce, making sure they're completely coated. Loosely cover w/foil and bake at 375 for 1-2 hours or until they get tender.
These were good. Really good. As in - I made just under 3 lbs, which was about 16 individual ribs and there were TWO left.
Notes for next time: I think before broiling them at the end, I'll pull them out of the sauce and put them on a separate tray to crisp them up a little. Run the sauce through a separator to pull the fat off, and put in a small sauce pan and boil for a few minutes to reduce to a thicker sauce.
3 lbs pork back ribs
4 oz honey
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbsp Old Bay seasoning
1/3 cup lightly packed brown sugar
1 small onion, grated or chopped
12 ounces barbecue sauce (I used Famous Dave's Sweet & Zesty)
Whisk all ingredients in a bowl. Put the ribs in the baker (or roasting pan) and cover with sauce, making sure they're completely coated. Loosely cover w/foil and bake at 375 for 1-2 hours or until they get tender.
These were good. Really good. As in - I made just under 3 lbs, which was about 16 individual ribs and there were TWO left.
Notes for next time: I think before broiling them at the end, I'll pull them out of the sauce and put them on a separate tray to crisp them up a little. Run the sauce through a separator to pull the fat off, and put in a small sauce pan and boil for a few minutes to reduce to a thicker sauce.
Thursday, July 23, 2009
Mac & Cheese, lightened up
I'm working on perfecting my healthy mac & cheese. I think I'm getting closer with this one. I will probably adjust it a little next time I make it.
1 package steam-in-bag broccoli/cauliflower mix
4 oz whole-grain pasta
3 wedges Laughing Cow light original cheese
1 Tbsp butter
1 Tbsp flour
3/4 cup skim milk
2 oz sharp white cheddar, shredded
pinch of nutmeg
salt and pepper to taste
Cook pasta to al dente. While pasta is cooking, steam veggies in microwave according to package directions.
Remove veggies when cooked, and separate cauliflower into a small bowl. Mash with a fork and stir in Laughing Cow cheese wedges.
Drain pasta when done, and leave in colander. In the saucepan you cooked the pasta in, melt the butter. Sprinkle flour over melted butter and stir to combine. Cook for 1 minute then whisk in milk, salt, pepper and nutmeg. Cook for 3-4 minutes or until it starts to thicken, then stir in cheddar cheese until melted. Stir in cauliflower, pasta and broccoli to combine. Eat up!
If you want to have a hot dog on the side, make it a low-cal one ;-)
Makes 4 servings.
1 package steam-in-bag broccoli/cauliflower mix
4 oz whole-grain pasta
3 wedges Laughing Cow light original cheese
1 Tbsp butter
1 Tbsp flour
3/4 cup skim milk
2 oz sharp white cheddar, shredded
pinch of nutmeg
salt and pepper to taste
Cook pasta to al dente. While pasta is cooking, steam veggies in microwave according to package directions.
Remove veggies when cooked, and separate cauliflower into a small bowl. Mash with a fork and stir in Laughing Cow cheese wedges.
Drain pasta when done, and leave in colander. In the saucepan you cooked the pasta in, melt the butter. Sprinkle flour over melted butter and stir to combine. Cook for 1 minute then whisk in milk, salt, pepper and nutmeg. Cook for 3-4 minutes or until it starts to thicken, then stir in cheddar cheese until melted. Stir in cauliflower, pasta and broccoli to combine. Eat up!
If you want to have a hot dog on the side, make it a low-cal one ;-)
Makes 4 servings.
Easy Dessert: Grilled Fruit!
Fruits are so naturally sweet, you don't have to do anything to them to grill them to perfection. Just brush them with a light oil, like vegetable oil, and throw them on the grill for a few minutes on each side. Fruits this works well for: pineapple, peaches, nectarines, plums (really any stone fruit).
Tonight's dessert was grilled nectarines (in the grill pan on the stove over medium heat) over a small scoop of ricotta cheese, then drizzled a little honey over it all. DELISH!!! And about as healthy as desserts come!
Tonight's dessert was grilled nectarines (in the grill pan on the stove over medium heat) over a small scoop of ricotta cheese, then drizzled a little honey over it all. DELISH!!! And about as healthy as desserts come!
Monday, June 22, 2009
No-Measure Southwest Salad
This one's a no-measure, just dump the ingredients in easy-as-opening a can recipe I just made up throwing together what looked and sounded good this afternoon.
1 can black beans, drained and rinsed
1 can corn, drained
1 can garbanzo beans, drained
1 red bell pepper, chopped
1/4 red onion, finely chopped
2 tomatoes, seeded and chopped
2 cloves garlic, pressed
Juice from 1 lime
1/2 medium jicama, peeled and diced
1 small handful cilantro, finely chopped
2 Tbsp olive oil
a few cranks of sea salt (roughly 1/2 tsp)
a small palmful of cumin (roughly 1 tsp)
And it is a simple as opening cans and chopping a few things! Just dump it all in a bowl and stir to combine! I'm thinking if you dice everything really small it would make a great dip for chips, but as-is, I'm eating it with a spoon!
1 can black beans, drained and rinsed
1 can corn, drained
1 can garbanzo beans, drained
1 red bell pepper, chopped
1/4 red onion, finely chopped
2 tomatoes, seeded and chopped
2 cloves garlic, pressed
Juice from 1 lime
1/2 medium jicama, peeled and diced
1 small handful cilantro, finely chopped
2 Tbsp olive oil
a few cranks of sea salt (roughly 1/2 tsp)
a small palmful of cumin (roughly 1 tsp)
And it is a simple as opening cans and chopping a few things! Just dump it all in a bowl and stir to combine! I'm thinking if you dice everything really small it would make a great dip for chips, but as-is, I'm eating it with a spoon!
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