Posts filed under ‘recipes’
I was scanning the produce section at Trader Joe’s when I turned around to discover these delightful, multicolored gems. Purple and yellow broccoli and cauliflower, mixed with the usual green and white. I had to buy several packs of these hue-tastic veggies.
I grabbed a couple of bags of seafood blend (shrimp, calamari rings and bay scallops) along with the veggies. I sauteed them while the veggies were steaming, and voila! A healthy, tasty, visually-appealing dinner! 🙂
Valentine’s Day is always a challenge. How do you enjoy the holiday without overindulging? This year, I gave my honey just two little chocolate treats, which he very nicely shared with me.
And, to feel more festive, I made myself these heart-shaped tea sandwiches.
- 1 Oroweat Sandwich Thin
- 1 Wedge Light Laughing Cow Cheese, Garlic & Herb
- 1-2T Smucker’s Sugar-Free Apricot Preserves
- Separate thins.
- Spread cheese on one side and preserves on the other.
- Reassemble and press down firmly.
- Cut with heart-shaped cookie cutter.
- 1/4 cup melted Smart Balance buttery spread
- 1 cup ripe banana, smooshed or mashed
- 1 teaspoon vanilla
- ½ cup Egg Beaters
- 1/3 cup unsweetened vanilla almond milk
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon Stevia powder
- 1/2 teaspoon salt
- 1/2 cup nuts, chopped
- Preheat oven to 350F and grease a 9×5 loaf pan.
- In a large bowl, mix together Smart Balance, bananas, vanilla, Egg Beaters, and unsweetened vanilla almond milk.
- In a medium bowl, combine the dry ingredients (flour, soda, stevia, salt).
- Mix the dry ingredients with the wet ingredients until just combined.
- Fold in the nuts.
- Pour into pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a couple minutes to set, then remove from the pan and cool completely on a rack.
Sandra Lee’s semi-homemade cooking philosophy really resonates with me. I love the idea of tweaking pre-packaged convenience items and making them into something extra special. To me, it strikes the perfect balance between being Suzy Homemaker and the Drive-Thru Queen. I no longer get to watch Sandra Lee on TV because I only subscribe to basic Cable, so imagine my delight when I learned she was publishing a magazine! I signed up right away and recently received my first issue. It was jam-packed with good items, one of which was a yum-o-licious Pink Lemonade Poundcake.
I decided to make it for my friend Jen’s birthday party. Naturally, I had to modify the recipe a touch to make it healthier. I also had to come up with a glaze. The picture in the magazine shows it drizzled with some sort of icing, but the recipe doesn’t list it. I created my own using a store-bought tub of frosting and adding some drink mix and almond milk. It came out great!
- 1 package white cake mix
- 1 cup fat-free sour cream
- 1/2 12-ounce container frozen pink lemonade concentrate, thawed
- 2 tubs sugar-free pink lemonade drink mix (1 1/2 tubs for poundcake, 1/2 tub for frosting)
- 1 package fat-free cream cheese, softened
- 3/4 cup egg substitute
- 1 teaspoon vanilla extract
- 1 tub vanilla frosting
- a few tablespoons of unsweetened vanilla almond milk
- Preheat oven to 350 degrees.
- Mist two 8-inch loaf pans with nonstick baking spray.
- In a large bowl, combine cake mix, sour cream, pink lemonade concentrate, drink mix, cream cheese, eggs and vanilla.
- Beat at low speed for one minute.
- Increase to medium-high speed and beat for two minutes.
- Pour into prepared pans, smoothing the tops.
- Bake for one hour or until a wooden toothpick inserted into the center comes out clean.
- Let cool.
- While cooling, mix frosting with 1/2 tub of drink mix and a tablespoon or two of unsweetened vanilla almond milk (toget the consistency you want).
- Drizzle over cooled poundcakes.
I recently discovered Alpine sugar-free cider packets (from Krusteaz) and have been enjoying them immensely at work, at home and when I travel. There’s a nifty little recipe on the side of the box for Spiced Apple Raspberry Smoothie, and I finally had a chance to make it for my fiance when I brought him breakfast-in-bed this morning. I modified it slightly by using Greek yogurt, so I balanced the extra thickness and tang by including a bit of unsweetened vanilla almond milk and some sugar-free raspberry syrup.
- 1/4 cup chilled club soda
- 2 pouches Alpine Sugar-Free Spiced Cider Mix
- 6 oz. Fage 0% Greek Yogurt
- 1 frozen banana, cut into pieces
- 1 cup frozen organic raspberries
- 1/4 cup unsweetened vanilla almond milk
- splash of sugar-free raspberry syrup
- Place all ingredients in a blender jar.
- Blend until smooth.
Makes 2 servings with approximately 150 calories each.
The enormity of restaurant portions is well known, and countless strategies have been developed for dealing with them: ordering only appetizers, immediately putting half your meal in a to-go bag, even staying home rather than going out to eat.
Now, it turns out that eating in may be as dangerous to your waistline as dining out. A study published this week in the Annals of Internal Medicine found that cookbook recipes have significantly higher calorie counts than in the past.
“The study, which looked at how classic recipes have changed during the past 70 years, found a nearly 40 percent increase in calories per serving for nearly every recipe reviewed, about an extra 77 calories.”
Although the trend has been noted in other cookbooks, the study focused primarily on the classic “Joy of Cooking” cookbook, first published in the 1930s, discovering that…
“Only the chili con carne recipe remained unchanged through the years. The chicken gumbo, however, went from making 14 servings at 228 calories each in the 1936 edition, to making 10 servings at 576 calories each in the 2006 version.”
“And changes in “Joy of Cooking” have been going on for a while. Increases in overall calories per recipe have been gradual, but portion sizes tended to jump, first during the ’40s, again during the ’60s, and with the largest jump in the 2006 edition.”
Add a decade, expand a portion. A brownie recipe that yielded 30 brownies in the 60s now delivers 15 brownies. A chocolate chip cookie recipe that made 100 cookies initially now provides only 60.
So what do you do about it? Unfortunately, being aware isn’t enough. You have to be as vigilant at home as you are on the road. Make smaller cookies or brownies. Or, adapt your restaurant strategies for home: don’t eat a full portion, saving the extra for another meal.
Yowsa! The meaty monostrosity that is the Bacon Explosion is all over the web, having caught fire online like pork drippings in a BBQ pit.
The Bacon Explosion has developed a cult following, becoming so popular that it was recently written up in the New York Times. We Americans are nutty sometimes in our rebelliousness. Tell us to eat healthy, and we’ll laugh in your face while creating a flab-o-licious carnivorous treat like this one, “containing at least 5,000 calories and 500 grams of fat.”
I’ll probably be banned for the planet for good, but I suggest that we could create a healthy version of this decadence by using turkey bacon, vegetarian sausage, bacon bits, and low-carb/low-calorie BBQ sauce. I may just have to give it a go myself and see how it comes out. You never know; it may develop its own cult following.