Wasa Crispbread with Tomato, Basil and Turkey
From Bob Greene's Best Life Diet
Oprah created this recipe for dieters looking for a little crunch.
1 Wasa cracker
Hellmann's Light Mayonnaise
1 slice lean turkey
1 slice tomato
1 leaf fresh basil
1 slice low-fat cheese
Take a Wasa cracker and spread some Hellmann's on the cracker. Then, place a slice of turkey on the cracker. Take a slice of tomato and some basil and place on the turkey. Fold the rest of the turkey slice over on top of the tomato. Place a slice of low-fat cheese on the top. Make another, and enjoy with soup for a healthy lunch!
Thursday, May 10, 2007
Posted by Jessica at 2:06 PM
Monday, May 7, 2007
This was a surprisingly good and fresh recipe that Derek liked too. It's from a Weight Watcher's Cookbook and 6 points for anyone who's counting.
--prep: 15 minutes
--cook: 17 minutes
--5 servings (1.5 cups each)
1 (9 oz) pack of pasta--Angel hair or whatever you prefer (I used the new Barilla Plus that is loaded with protien, fiber and even Omega-3).
3 cups of grape or cherry tomatoes, quartered
3 Tble fresh chopped basil
1.5 tsps fresh chopped oregano
3 Tble Cider Vinegar
16 chopped pitted kalamata olives
1 Tble Olive Oil
1.5 cups finely chopped Onion
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1/2 tsp salt
1/3 cup crumbled feta
1. Cook pasta according to package, drain well
2. Combine tomatoes with the next four ingredients and set aside
3. Heat large non-stick skillet coated with cooking spray over med heat. Add 1 tsp olive oil and onion. Saute for 4 minutes; add garlic; cook 15 seconds stirring constantly. Add tomato mixture; cook 3 minutes, stirring frequently. Remove from heat. Stir in parsley, salt and remaining 2 tsp olive oil. Add mixture to pasta and toss gently. Add feta and toss. Sprinkle with more basil if desired.
Posted by Jessica at 6:22 PM
Monday, March 12, 2007
The kids love chicken nuggets and I hate giving them ones from the freezer bag. I found this recipe in Parent's Magazine and while tasting 'healthier' the kids loved them and I felt like a good mommy! :)
This homemade, healthier version of a family favorite is lower in fat, higher in nutrition, and an easier "take out" than the standard fare.
By Stephanie Grozdea
Just 2 pounds of chicken breasts will yield almost 50 delicious nuggets. Fill a small spray bottle with canola or olive oil for a lower-fat way to "crisp" nuggets.
Prep time: 20 minutes.
Bake time: 18 minutes.
Yield: 45 to 48 nuggets.
Oil in a spray bottle
7 slices whole-wheat bread
3/4 tsp. salt
3/4 tsp. paprika
3/4 tsp. garlic powder
1/4 tsp. pepper
2 lbs. boneless, skinless chicken-breast halves, cut into 1 1/2 pieces
Heat oven to 375° F. Line two baking sheets with foil; spray with oil and set aside. Place bread slices directly on oven rack and bake 5 to 6 minutes per side, until crisp.
Break bread into pieces and place in bowl of food processor; process until crumbs are formed.
Add salt, paprika, garlic powder, and pepper. Pulse to combine. Transfer to large resealable plastic bag.
In large bowl, beat egg; add chicken pieces and stir well. Transfer chicken pieces, 10 at a time, to bag; toss to coat evenly.
Arrange on prepared baking sheets. Lightly spray with oil.
Bake 15 to 18 minutes, until browned, crispy, and cooked through.
Nutrition per 4 nuggets: 151 cal.; 20 g pro.; 4 g fat; 8 g carb.; 287 mg sod.; 62 mg chol.
Variations: For Mexican-flavored nuggets, add 1/2 tsp. cumin and 1/2 tsp. chili powder to crumb mixture. For an Italian accent, add 1 tsp. dried oregano.
Posted by Jessica at 4:46 PM
Sunday, February 18, 2007
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (use good quality)
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
3 large egg yolks
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with cocoa. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream or icecream.
Makes 6 servings.
March, New York, NY
**Cakes done when there is about a nickel size 'undone' center.
**These can be made in advance. Just stick custard cups on baking tray in fridge. Take out app. 25 minutes before baking to let come to room temp. You could even make them ahead of time (baking and all) and then just zap them in the microwave for 10-15 seconds before serving!
Posted by Jessica at 9:28 AM
Saturday, February 3, 2007
What is better than Buttermilk Waffles on a Saturday morning (especially when your husband makes it)??!! When we first starting dating 9 years ago, we would often have breakfast dates. He would make Dutch Babies and Buttermilk Waffles...who could resist a man that did that?
This recipe is from "The Taste of Oregon".
-2 cups buttermilk
-2 cups flour
-1 tsp. baking soda
-2 tsp. baking powder
-1/2 tsp. salt
-1/3 cup melted butter
Heat waffle iron. Combine all dry ingredients. Beat eggs until frothy. Conbine all ingredients and mix until smooth. Bake until golden brown (about 5 minutes in our belgian waffle maker & the same in our waffle stick maker). Serve with whipped butter, fruit, syrup and or/powdered sugar.
Umm, these are big bites mama!
Jackson prefers to dip his waffles sticks!
Posted by Jessica at 10:26 AM
Monday, January 29, 2007
This isn't a recipe but a recommendation! I just found this
OOOHHH so yummy! For only 130 kcals and 4.5 g Fat per serving you can't beat it! Even has these little chocolate caramel cups that remind me of Rolos. Yum Yum, go get some now!
Posted by Jessica at 5:55 PM
Sunday, January 21, 2007
I tried this out last summer and made it again to bring for Thanksgiving. Everyone loved it! Plus it makes two pies.
1 (14 oz) can Sweetened condensed milk
1 (6 oz) can Frozen Lemonade concentrate
1 (8 oz) container Frozen whipped topping, thawed
2 9-Inch prepared graham cracker crusts (I just use Keebler)
Garnish with lemon slices and additional whipped topping
Fold sweetened condensed milk and lemonade
concentrate into whipped topping; spoon into crusts.
Freeze until firm. Garnish, if desired. Can be made ahead and
kept in the freezer. Allow at least eight hours for any
frozen pie to freeze.
**I've tried this made with limeade too and that was delicious!
Posted by Jessica at 5:29 PM
Thursday, January 18, 2007
**I made the loaf instead
One of the coolest people I know, Diane (who can set up a tent, camp stove/kitchen in 10 minutes flat) made these Pumpkin Muffins one Christmas and I fell in love with them! They freeze well and you can just zap them in the microwave to enjoy on a busy morning. Here is the recipe she sent me this morning...
In Diane's Words--
Here's the Pumpkin bread recipe. I still make it all the time.
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 oz) solid packed pumpkin
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice (or use 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp all spice)
1/2 cup water
Combine sugar, oil and eggs. Add pumpkin and mix well.
Combine dry ingredients; add to pumpkin mixutre alternately with water. Pour into greased loaf or muffin pans. Bake at 350 degrees for 60-70 minutes (loaf pans--less for muffins)
I've also used a bunt pan and it came out just as nice.
Posted by Jessica at 9:57 AM
Tuesday, January 16, 2007
Crock Pot White Chicken Chili
Prep 15 minutes
Cook Time--8 Hours on Low in Crockpot
1 1/4 lbs boneless skinless CHICKEN BREAST
3 (15 ounce) cans GREAT NORTHERN BEANS
1 (1 1/4 ounce) envelope TACO SEASONING
1 (4 1/2 ounce) can of chopped GREEN CHILIES
1 (10 3/4 ounce) can condensed CREAM OF MUSHROOM SOUP
Optional Toppings (although not optional in this house--these are a must)!!
CHOPPED GREEN ONIONS
MONTERERY JACK CHEESE or CHEDDER
Place chicken in a 4 quart slow cooker.
Top with drained and rinsed beans.
In a medium bowl, combine taco seasoning, chiles, condensed soup.
Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken.
Serve topped with green onions and jack cheese & sour cream.
***I use 98% fat free soup (I have tried cream of chicken soup but don't like as well). I also use the reduced sodium taco seasoning. If you leave out the green chilies the chili is sorta blah....
Monday, January 15, 2007
Are you looking for a yummy way to use those old bananas? I went searching on the internet and came across these yummy muffins! I made a couple of modifications that are listed on the bottom.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. 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.
-Reduced sugar to 1/2 cup
-Substituted Canola Oil for the butter (in the batter, not the topping)
-Added 1 tsp cinnamon to batter
I was also able to get 11 muffins out of the batter instead of 10. Wonder how unsweetened apple sauce would work instead of the butter/oil? Also will try Whole Wheat flour next time.
Sasha thought they were, "ummy"!
Posted by Jessica at 1:52 PM
Sunday, January 14, 2007
Not sure how they serve High Tea in your area but this is what we do here in the Northwest. With the help of my Mom, my brother and the book, "If Teacups Could Talk" by Emile Barnes, we make some delectable treats.
Basic Scone Recipe
2 Cups flour
1 Tble Baking Powder
2 Tble Sugar
1/2 tsp Salt
6 Tble Butter
1/2 Cup Buttermilk
1 Egg lightly beaten
Mix dry ingredients. Cut in 6 tablespoons butter until mixture resembles coarse cornmeal. Make a well in center and pour in buttermilk. You could also substitute milk, half-n-half or heavy cream for the buttermilk. Mix until dough clings together and is a bit sticky--do not overmix. Turn dough out onto floured surface and shape a six to eight inch round (about 1 1/2 inches thick). The secret of great scones is minimal handling. Quickly cut into pie wedges or cut with biscuit cutter. Place on ungreased cookie sheet (I use parchment paper) making sure the scones are not touching each other. Brush will egg for a shiny brown scone. Bake 10-20 minutes or until lightly brown. Serve with Devonshire Cream & Lemon curd!
***You can add anything you want to personalize your scones (i.e. lemon or orange peel, cranberries, raisins, dried apricots, chocolate chips).
1/2 cup Heavy Cream
2 Tble Powdered Sugar
1/2 cup Sour Cream
In chilled bowl, beat cream until med-stiff peaks form. Add sugar when cream is almost ready, continue to beat. Fold in sour cream. Makes 1 1/2 cups.
Lemon Curd, sometimes called lemon cheese, is a very common English preserve. Spread on muffins, scones or even use as a tart filling. This is one of my very favorite things.
Grated peel of 4 lemons
Juice of 4 lemons (about 1 cup)
4 eggs, beaten
1/2 cup butter, cut into small pieces
2 cups sugar
Combine all ingredients. Cook, stirring constantly until thick and smooth. This will last about 2 weeks in the refrigerator.
The Perfect Pot of Tea
1. Empty teakettle and refill it with freshly drawn cold water. Put the kettle on to boil.
2. While kettle is heating, pour hot water into your teapot to warm it.
3. Pour hot water out of tea pot and add your tea. Measure a spoonful of loose tea for each cup and then add one more for the pot. (Most tea pots hold 5-6 cups). If using tea bags, use one less than the desired number of cups.
4. As soon as the kettle comes to a rolling bowl, remove from heat and pour over your tea in the tea pot. If you let the kettle boil too long it loses oxygen and can result in a flat tea.
5. Let your tea brew for 4-6 minutes.
6. Gently stir tea if using loose tea and strain into your cups. If using tea bags, remove. Using a tea cozy will keep your tea hot in the pot for up to a hour! I made the one shown in the picture.
"If you are cold, tea will warm you;
if you are too heated, it will cool you;
of you are depressed, it will cheer you;
if you are exhausted, it will calm you"
Posted by Jessica at 8:46 AM
Friday, January 12, 2007
This is a family favorite recipe--we just love them! And with the peanut butter--it's safe to call these snack...breakfast...lunch...dinner...
Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please.
Prep Time:15 min
Start to Finish:2 hr 25 min
Makes:2 1/2 dozen cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375ºF.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
(Total time will vary; cook or bake time is per batch.)
Paprika Chicken with Sour Cream Gravy
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 boneless chicken breast halves
1/4 cup butter OR margarine
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/4 cup sliced green onions
1 container (8 oz.) sour cream
MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
HEAT butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.
ADD soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
**This is not the healthiest meal option but so yummy! I use 98% fat free soup and light sour cream. We serve this with mashed potatoes, veggie of your choice & biscuit. Yum Yum