Monday, February 21, 2011

Chicken Divan

I really liked this dish.

6 chicken breasts (cooked and cubed)
broccoli and cauliflower (steamed)

1 can of Cream of chicken soup
1 teas. lemon juice
1 Tbsp curry
1 tsp cayenne pepper
3/4 cups canned milk
2/3 cups mayo
1 cup cheddar cheese

In a 9x13 pan layer broccoli and cauliflower with chicken on top. Pour sauce over chicken. bake at 350 for 30-45 minutes (until sauce is bubbling around the edges.)

Sunday, February 20, 2011

Peanut Butter Brownie Bites

These are AWESOME!!! I got the recipe from the 
Biggest Loser Dessert cookbook, but adapted it a bit.

Have you heard of Coconut Sugar?  We just discovered it, 
and it is such a great substitute to refined sugar.  We found 
Coconut Sugar at Good Earth, but it was kind of pricey.  It was
$8 for 12oz.  So we'll keep a look out for somewhere cheaper.

2 Tbsp whole grain oat flour (we just put regular oats in the magic bullet)
2 Tbsp whole wheat pastry flour (can be found at winco)
1/2 C unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
4 egg whites
1 C coconut sugar (found at Good Earth)
2 Tbsp Unsweetened Applesauce (we used steamed apples and pureed them)
2 Tbsp Canola Oil
1/2 tsp vanilla extract
1/2 C peanut butter (Adams would be the healthiest choice)

Preheat oven to 350° Mist 24-cup mini muffin pan with cooking spray.

Add flours to bowl of food processor fitted with chopping blade and process 2 minutes. Sift flours, cocoa powder, baking powder, and salt in mixing bowl.

Mix egg whites, sugar, applesauce, oil, vanilla extract and peanut butter in large bowl. Add flour mixture and stir until just combined and no lumps remain. Fill each muffin cup about two-thirds full. 

Bake 10-12 minutes, or until toothpick inserted in brownie comes out dry. Cool on rack for 5 minutes.

Serving 24

Monday, February 14, 2011

Creamed Cauliflower

1-2 heads of Cauliflower
Mozzarella Cheese
Salt and Pepper to taste

Clean and separate cauliflower.  Add to crockpot.  Add water until fully covered.  Cook on low for 6-7 hours.  When cooked, drain water, and blend Cauliflower together.  Add water if necessary.  Blend Mozzarella Cheese and salt and pepper.

Serve in place of mashed potatos.

Review: I like the flavor, but I really think this recipe could be improved.  
Maybe I'll keep playing with it.

Sunday, February 13, 2011

Mexican Lasagnia

I found this recipe on 365 Days of Slow Cooking
It's basically the same as hers, but I doubled the cream cheese and cheese, 
bad I know! But it was divine! LOL

Serves 8

1/4 c lightly packed fresh cilantro leaves
16 oz cream cheese
3 cups shredded monterey jack cheese, divided
1 med onion chopped
2 can 28 oz enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken

Chop cilantro. Place cream cheese in microwave safe bowl. Microwave on high 30-45 sec or until very soft. Add cilantro and 1 1/2 cups of cheese. Mix well. Chop onion and set aside. 
Spread 2/3 cup enchilada sauce on bottom of 3-4 qt slow cooker. Pour remaining sauce into a mixing bowl.

To assemble, dip 4 tortillas into enchilada sauce in mixing bowl and arrange in slow cooker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and 1/3 of the onion (I just mixed the onion in with the cream cheese). Repeat layers one time. Dip remaining 4 tortillas into sauce and arrange over 2nd layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cook on low for 3 hours (you don't want it soggy).

Mom's fluffy whole wheat bread

 My mom adapted this wheat bread from a pizza dough recipe. It is amazing! She added the oil, flax and honey. I am in love. . .
Makes one loaf
1 pk active yeast (1 Tb)
1 cup warm water
1 3/4 Cup whole wheat flour impacted ground
¼ cup ground flax seed or whole wheat flour
1 teas salt
2 tablespoons of canola oil
2 tablespoons of honey
Dissolve yeast in water and honey. Let sit 10 minutes.
In a large bowl combine flour, flax seed and salt. Add yeast mixture. Knead until combined well. Cover and let rise for 25-30 minutes. Knead and place in greased loaf pan. Let rise until doubled-about one hour.
Cook on 350 for 35-40 minutes until golden brown.
Tip: to help in rising. Put water in glass cup and place in microwave. Cook for 1-2 minutes until water is boiling. Place bread dough in microwave with warm water and shut the door (do not turn microwave on). The heat and moisture from the warm water will help the bread rise. 

Monday, January 31, 2011

Cilantro Mayonnaise

This is my all time favorite South Beach recipe. It is sooooooo good! I use this on everything! It works as a sauce for fish, dip for veggies, dressing for salad, and spread for wraps and sandwiches. I also like to dip my roasted veggies in it. (Sometimes I just eat it with a spoon!)
¾ cup reduced-fat mayo (I use olive oil mayo)
¼ cup loosely packed cilantro leaves
1 Tablespoon fresh lime juice
1 teaspoon light soy sauce
1 small clove garlic
Place all ingredients in a blender (I use my magic bullet and shake it back and forth) and blend until smooth. Keep in refrigerators. 

Strawberry Salad

My sister-in-law Tassie started bringing this salad to family parties and it quickly became a requested favorite. She adapted the dressing to fit the needs of the “no-sugar sisters.” I like to keep a bottle of this dressing mixed and ready to go in my refrigerator. It is so delicious!

1 cup honey
1 teaspoon paprika

1 teaspoon mustard

1 teaspoon finely grated onion

1/2 cup lemon juice

1 cup vegetable oil

1/2 teaspoon celery seed

Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed and continue blending. Toss with salad. Refrigerate remaining dressing for later use. Keeps 3 weeks.

Drizzle on lettuce and top with sliced strawberries, slivered almonds (roasted) and blue cheese.

Saturday, January 29, 2011

Sugar-free Whole Wheat Banana Bread

This one comes from my sister Melanie.
She makes it for us all the time for family functions.
They eat their cake or whatever, we eat this.
It's good!!!

Makes 3 loafs

1/3 Oil
1/2 C. Puree (carrots or butternut squash)
1 C. Honey
2 Tablespoons Vanilla
4 Eggs
6-7 Bananas
3 1/2 Whole Wheat Flour
1 teaspoon Salt
1 teaspoon nutmeg
1/2 teaspoon Cinnamon
2 teaspoons Baking Soda
1/2 C. Hot Water
1/2 - 1 C. Walnuts

Beat Oil, Puree, and honey.
Add eggs and mix well.
Stir in mashed bananas and vanilla.
Stir in flour, salt and spices.
In separate bowl add baking soda and 
hot water together, then add to mix.
Mix well.

Add into 3 greased loaf pans
bake at 325° for 55-60 minutes.

Whole Wheat (sugar-free) Rolls


 When I saw this recipe by the 
whole wheat flour at Winco, I had to try it!!!
I must say, I've never made bread before...NEVER.
So I really think they could have been better, 
and it was probably all because of me!

But they were still good :)
Here's the recipe.

Fluffy Whole Wheat Rolls
2 tsp. Dry Yeast
1/2 C. Warm Water
1/4 C Honey
1/2 C Butter
3 Eggs
1 1/2 tsp. salt
4-5 C. Whole Wheat Flour

Dissolve yeast in 1/2 C warm water (I'd maybe try it next time with more water...). 
Cream butter and honey to a fine stream. Add eggs, one at a time and beat.  
Add yeast mixture. Add flour and salt.  Let rise until double.
Knead them rest 3 minutes. For rolls - let rise and
bake at 350° for 15-20 minutes.

I personally had a hard time making these rise.
So I called my sister, and here is the tip!

Cover pan (with dough in it) with cellophane.
Place in a warm (but not on) oven until rolls have risen.
It took a while for them to rise!

White Chicken Chili #2

I've posted a White Chili before on the blog (HERE)
Trinton loves White Chili, and I have yet to get the reaction
I'm looking for lol. I did like this one and so did he,
but I don't think this is what he is looking for yet.  
I'll keep trying, but in the mean time,
here is the second White Chicken Chili...

2 packets McCormicks White Chili Seasoning
1 1/2 lb Chicken
1 T Oil
2 C Water
2 (16oz) cans of undrained white beans
1/2 bag frozen corn
2-3 Bell Peppers
Light Sour Cream
Salt and Pepper to taste

Add seasoning, chicken (mine was frozen), oil, 
water, beans, corn, peppers in crockpot.
Cook on low for 6-8 hours.
Add Light Sour Cream if desired.
Top with cheese if desired. 

Sunday, January 23, 2011

Golden Onion Pizza Squares with Tomato and Goat Cheese

This recipe is a hodge-podge of a couple I found. So, I am listing it as my own! It was pretty good, but without the mozzarella cheese, the toppings don’t stay put!

Six servings
(.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey


In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl combine flour wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes

Roll dough on a floured pizza pan and poke a few holes in it with a fork.

1 teaspoon olive oil
1 Vidalia onion or 2 yellow onions, halved and thinly sliced
1 teaspoon salt
2 teaspoon butter
6 plum tomatoes, chopped (about 3 1/2 cups)
1 Tablespoon balsamic vinegar
4 ounces goat cheese, crumbled
Slice black olives
1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Heat the oil in a large nonstick skillet over medium heat. Add the onion and salt, cook stirring frequently, until the onions are golden.

Melt the butter in the same skillet. Add the tomatoes and cook, stirring frequently , until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer about 1 minute.

Arrange one rack on the bottom rung of the oven. Preheat the oven to 450° F.

With floured hands, stretch and press the pizza dough onto the bottom of a jelly-roll pan. Spread the onion mixture onto the dough. Spoon the tomato mixture on top. Sprinkle with cheese, olives and thyme.

Bake on the bottom rack on the oven until the crust is golded and the cheese is slightly melted 15-20 minutes. Cut into squares and serve at once.

Calories: 310, Fat: 10g, Carb: 3g

Creamy Spinach & Penne Pasta

My sister Melanie emailed me this recipe. It comes from Cuisine at Home Recipes, The dish is simple and made completely in one pot. The flavor was great, but I didn’t really care for the grainy texture of the ricotta. If you like ricatta cheese, its worth a shot!

Makes: 4 cups (2 servings)

Total time: 20 minutes

4 oz dry whole wheat penne pasta

6 oz frozen or fresh spinach

½ cup part-skim ricotta cheese

2 Tbsp shredded Parmesan cheese

1 tsp. minced lemon zest

¼ tsp salt

½ tsp ground black pepper

2 Tbsp pine nuts toasted

Bring a medium pot of water to boil for the penne and spinach.

Cook pasta according to package directions.

If using frozen spinach, add it to the pot during the last 2 minutes of cooking time, stirring to break up clumps. If using fresh spinach, drain pasta over a colander filled with the fresh spinach.

Transfer drained pasta and spinach to a serving bowl.

Stir in ricotta, Parmesan, zest, salt, and pepper; garnish with toasted pine nuts.

Nutrition Information
Per serving: 357 cal; 11g total fat (4g sat); 24mg chol; 598mg sodium; 48g total carbs (1g sugars); 8g fiber; 20g protein .

Pear Crisp

I made an awesome discovery at Winco yesterday. Whole Wheat Pastry Flour! No joke! On the back of the package is a recipe for pie crust! I will be baking a pie crust soon, but to tide us over I tried out this little gem of a recipe with all those pears we got from Bountiful Baskets.

I got the base recipe from a Weight Watchers cook book. I halved the recipe to match the number of pears I had. I substituted honey for the sugar. I didn’t measure, it, I just drizzled honey when sugar was called for. I used the whole wheat pastry flour in place of the white flour.

For those of you counting calories, I have calculated the nutrition information using the changes I made. The recipe makes 8 servings.

Calories: 140, Fat: 4.5g, Carbs: 26.7

Pear Crisp

3 pounds of pears, pealed and sliced

½ Cup + 2 Tablespoons all-purpose flour

½ Cup quick-oats or old-fashioned rolled oats

½ Cup sugar

1 Teaspoon cinnamon

½ Teaspoon ground ginger

1/8 Teaspoon salt

3 Tablespoons unsalted butter, diced

1 Teaspoon vanilla extract

1. Preheat the oven to 375 F Spray a 7 x 11-inch backing dish with nonstick spray.

2. To make the topping, combine the ½ cup flour, the oats, ¼ cup of the sugar, ¼ teaspoon of the cinnamon, ¼ teaspoon of the ginger, and the salt in a medium bowl. Add the butter and pinch with your fingers to form coarse crumbs. Add the water and firmly press the mixture to form lumps.

3, To make the filling, combine the pears, the remaining ¼ cup sugar, the 2 tablespoons flour, the remaining ¾ teaspoon, mix well. Transfer to the baking dish. Sprinkle the topping over the filling. Bake until the filling is bubbly and the topping is golden, 55-60 minutes. Serve warm or at room temperature.

Note: This crisp is just as delicious if you us golden Delicious apples-and try substituting ground allspice for the ginger.

Saturday, January 22, 2011

Roasted Pineapple with Cayenne and Allspice

I found this recipe in a weight watcher cookbook. It was delicious! I have listed the recipe exactly as it appears in the book, but I made a few modifications when I made it. I did not brush oil on the pineapple and I did not measure the spices. I just sprinkled a little bit on each side of the pineapple. I also didn’t have any lime juice so I skipped that part. The pineapple still turned out beautifully! Enjoy!

1 peeled and cored pineapple

1 ½ teaspoons canola oil

¼ teaspoon ground allspice

1/8 teaspoon cayenne

1 tablespoon fresh lime juice

1. Preheat the oven to 500 F. Spray a large baking sheet with nonstick spray.

2. Cut the pineapple lengthwise into16thin wedges. Lightly brush both sides of each wedge with the oil, sprinkle with the allspice and cayenne.

3. Place the pineapple, curved side down, on the baking sheet. Roasted until tender, about 12 minutes. Remove the pineapple from the oven, increase the oven temperature to broil. Brush the pineapple with the lime juice and broil 5 inches from the heat until lightly browned on the edges, 1-2 minutes. Serve warm or at room temperature.

Monday, January 17, 2011

Chicken Pineapple and Peppers

This is the same recipe as below, but a bit different.  I tried it with chicken instead of meatballs. I think I'd still use beef broth instead of chicken, but it was YUMMY!!!

  • 1-¼ pound chicken
  • Canola Oil, For Frying chicken
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly
  • 1-½ cup Fresh Pineapple Chunks
  • 2 cups Chicken or Beef Broth
  • 2 Tablespoons Soy Sauce
  • ½ cups White Wine Vinegar
  • 1 Tablespoon Cornstarch
  •  ½ cups Honey
  • ½ teaspoons Cayenne Pepper
  • Salt and Pepper To Taste

Preparation Instructions

Cook chicken until brown. Set aside.

In separate bowl, mix together broth, soy sauce, vinegar, honey and cornstarch.

Cook chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add chicken. Stir gently to combine and allow to cook and bubble for a few minutes. Add salt and pepper taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown.

Sunday, January 16, 2011

Meatballs Pineapple and Peppers

I got this recipe from and adapted it to be a little bit more low carb.

But, since her picture looks so much better than mine, here is her picture of the recipe.

  • 1-¼ pound Ground Beef
  • ½ whole Onion, Diced Very Finely
  • 1 whole Egg
  • ½ cups Whole Wheat Bread Crumbs
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper, To Taste
  • ½ teaspoons Cayenne Pepper
  • Canola Oil, For Frying
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly
  • 1-½ cup Fresh Pineapple Chunks
  • 2 cups Beef Stock Or Broth
  • 2 Tablespoons Soy Sauce
  • ½ cups White Wine Vinegar
  • 1 Tablespoon Cornstarch
  • Salt To Taste

Preparation Instructions

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and cayenne pepper. Mix with hands until combined. Coat frying pan with Canola oil. Roll meat mixture into small balls and place in pan.

Mix together beef stock, soy sauce, vinegar, and cornstarch.
Cook meatballs until brown.  Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown. 

In her original recipe, she coated the meatballs with flour, and had sugar in the sauce, all I did was remove those two things. I LOVED the sauce, however without the sugar, it had a hard time thickening.  Also, I loved everything, but thought the meatballs were a little weird, so, I'm going to try it AGAIN.  Instead of meatballs, I'm going to use strips of chicken and then I'm going to add a little honey to the sauce.  I'll post the results when I'm done trying it out tonight.

 Happy cooking!