Thursday, March 30, 2017

Let's go with something Mediterranean... Low-fat!


Mediterranean Turkey Meatball Sandwiches (Pita or Wrap)

Ingredients:
1 1⁄4 lbs fresh lean ground turkey (1 package)
1⁄4 cup chopped onion
1 1⁄2 teaspoons dried oregano
1⁄2 teaspoon dried mint
1⁄2 teaspoon parsley
1⁄2 teaspoon lemon pepper (be aware that most lemon pepper blends are salty, so add any additional salt sparingly)
1 garlic clove, minced
1 teaspoon lemon juice

Sauce:
1⁄2 cup nonfat sour cream
1⁄2 medium cucumber, peeled and finely chopped
1 1⁄2 teaspoons lemon juice
1⁄8 teaspoon black pepper
3 (6 inch) pita breads, cut in half crosswise (or flour tortillas)
6 lettuce leaves, torn into pieces
1 medium tomatoes, chopped

Directions:
Combine turkey meatball ingredients; mix well. Shape into 18 (1 1/4") balls.
Using skillet coated with non-stick cooking spray, cook meatballs 8 to 10 minutes or until browned and no longer pink in center; stir occasionally.
Combine sauce ingredients.
Place 3 meatballs in each pita half. Add lettuce and tomato. Top with sauce.
Alternatively, place filling in a flour tortilla, and fold burrito style for a wrap!
Serves 6.

Recipe courtesy of: www.food.com

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Wednesday, March 29, 2017

Spring up something SIMPLE!


Sausage Frittata

Ingredients:
1 (9 5/8 ounce) package pork sausage, crumbles
2 cups red potatoes, cubed and cooked
8 eggs
1⁄4 cup parmesan cheese, grated
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 cup tomatoes, seeded and chopped
2 green onions, thinly sliced

Directions:
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.

Recipe courtesy of: www.food.com

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Who said it's too early for turkey?


Turkey Soup

Ingredients:
2 cups diced cooked turkey
1 yellow onion, chopped
1 cup celery, diced
1 cup carrot, diced
1 cup fresh sliced mushrooms
1 teaspoon dried basil
1⁄2 teaspoon dried rosemary
1 garlic clove (smashed or finely diced)
2 teaspoons butter
3 cups chicken broth
2 cups diced potatoes
1 cup whole milk
1⁄2 cup sour cream
parsley flakes (to garnish)

Directions:
Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
Add potatoes, turkey and broth.
Simmer approximately 15 minutes.
Reduce heat; add milk salt and pepper to taste.
Simmer 20 minutes.
Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

Recipe courtesy of: www.food.com

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Monday, March 27, 2017

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Wednesday, March 22, 2017

Oatmeal, cranberries and walnuts.... OH MY!


Cranberry-Walnut Oatmeal Cookies

Ingredients:
Crisco Original No-Stick Cooking Spray
3/4 cup Crisco Butter Flavor All-Vegetable Shortening
OR 3/4 Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST™ All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

Directions:
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Recipe courtesy of: http://www.crisco.com/

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Monday, March 20, 2017

New and healthy way to enjoy carrot cake?


If you're like me, you're always looking for creative ways to eat your favorite health foods. Here is one of mine!

Carrot Cake Oatmeal

Ingredients:
4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
1/2 cup shredded carrot
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 pinch salt
1 tablespoon butter
3/4 cup chopped pecans
1 tablespoon brown sugar
1/2 cup plain yogurt

Instructions:
Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.

While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.

Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Recipe courtesy of allrecipes.com

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Healthy and delicious!


Brussels Sprouts has always been one of my favorite vegetables. I am always looking for new recipes. This one looks amazing.

Brussels Sprouts in Garlic Butter

Ingredients:
15 Brussels sprouts, halved lengthwise
1 1⁄2 tablespoons butter
1 1⁄2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated Parmesan cheese (optional)
salt and pepper

Directions:
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.

Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated Parmesan and salt& pepper to taste.

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Sunday, March 19, 2017

Gotta love casseroles!


Ham and Potato Casserole

Ingredients:
3⁄4 cup chopped onion
1⁄4 cup chopped green pepper
2 tablespoons margarine
1 tablespoon flour
1 dash pepper
1 cup milk
1 cup shredded cheddar cheese
1⁄4 cup mayonnaise
3 cups potatoes, cooked and diced
2 cups ham, cooked and diced

Directions:
HEAT oven to 350 degrees.
COOK onion and green pepper in margarine until tender.
STIR in flour and pepper.
ADD milk and bring to a boil, stirring constantly.
REDUCE heat and add cheese and mayo; stir until cheese melts.
ADD potatoes and ham; put into casserole dish.
BAKE for 30 minutes.

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Thursday, March 16, 2017

Busy Day? Easy Fix!


Are you looking for a simple but healthy meal after a busy day? You've come to the right place.

Easy Roast Chicken Dinner

Ingredients:
400 g new potatoes
1 bunch baby carrots
350 g parsnips, peeled and quartered
1⁄4 cup rosemary
1⁄4 cup olive oil
sea salt
cracked pepper
3⁄4 cup chicken stock
4 chicken breast fillets
1⁄2 cup honey

Directions:
Preheat oven to 200 C.
Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.

Season , toss to coat , roast for 25 minutes.
Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.

Add chicken to roasting dish and roast further 10 minutes till cooked through.

Add stock and honey to fry pan simmer 5 minutes till thickened.
Serve with chicken and vegetables.

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Wednesday, March 15, 2017

Let's incorporate some colors!


When you're learning to eat healthier, always remember to include a lot of colors when you're using fruits or vegetables in your recipes!

Roasted Root Vegetables

Ingredients:
2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Instructions:
Heat oven to 400 degrees.
Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste.
Do not crowd the vegetables.

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.

After 30 minutes, scatter the garlic cloves in with the vegetables.
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

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Tuesday, March 14, 2017

What's the SECRET?


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Add some color to your diet!


I love when Spring comes, you get all these colorful foods to eat. Salads are the easiest way to eat healthy!

Asian-Style Chicken Salad

Ingredients:
4 cups cos lettuce leaves (baby torn)
375 g boneless skinless chicken breasts (cooked and chopped)
1⁄2 fresh pineapple (core removed and cut into wedges)
2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)
1 yellow capsicum (or red cut into thin strips, bell pepper)

Dressing:
2 tablespoons light soy sauce
1 tablespoon lemon juice (fresh)
1 tablespoon peanut butter
2 teaspoons honey
1 pinch chili flakes

Instructions:
On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chili flakes.
Drizzle the dressing between the 4 serves.

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Fresh twist!


It's time to get out that fresh fruit and make our Spring salads. This one is sure to be a hit!

Layered Fruit Salad

Ingredients:
1⁄2 cup orange juice
1⁄4 cup lemon juice
1⁄4 cup packed brown sugar
1⁄2 teaspoon orange zest
1⁄2 teaspoon grated lemon, rind of
1 cinnamon stick
2 cups pineapple chunks
1 cup red seedless grapes
2 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
1 pint strawberry, sliced
2 kiwi fruits, peeled and sliced

Instructions:
In a medium saucepan, combine the first six ingredients; bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes.
Remove from the heat; cool completely.
Layer fruit in a glass serving bowl.

Remove cinnamon stick from the sauce; pour sauce over fruit.
Cover and chill for several hours.

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Sunday, March 12, 2017

Something sweet from a fellow blogger!


Pumpkin Chocolate Chip Bars
(Gluten and Dairy Free)

Ingredients:
2 cups all-purpose flour, spooned and leveled (I used Better Batter)
1 T. pumpkin-pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temp (I used Earth Balance Soy Free Buttery Spread)
1 ¼ cups sugar (I used 1 cup)
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
12 oz. semisweet chocolate chips (This is a LOT of chips. 10 oz would be fine)

Full Directions:
http://bit.ly/2nsceRZ

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Wednesday, March 8, 2017

I'm going bananas!


These are super delicious and healthy! I wouldn't mind one of these for breakfast or even a healthy snack.

Banana-Chocolate Chip Muffins

Ingredients:
3 medium very ripe bananas
1 egg
1⁄3 cup low-fat buttermilk or 1⁄3 cup milk
1⁄2 cup granulated sugar
1⁄2 cup brown sugar
1 1⁄2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 -3 tablespoons chocolate chips
2 tablespoons chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees.
Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.

In large bowl, mash bananas with fork.
Whisk in egg, milk, granulated sugar, and brown sugar.
In separate bowl, combine flour, baking soda, and salt.
Add flour mixture to banana mixture and combine well.
Fold in chocolate chips and walnuts.

Spoon equal amounts of batter into 12 muffin cups.
Bake 20 minutes or until toothpick inserted in center comes out clean.

Allow to cool slightly in pan, then remove to wire rack.

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It's time for a payday...


Payday Bars

Ingredients:
1 (16 ounce) jar dry roasted peanuts
3 tablespoons margarine
1 bag peanut butter chips
1 can sweetened condensed milk
2 cups miniature marshmallows

Directions:
Grease 9x13 pan.
Pour 1/2 peanuts on bottom of pan.
Melt margarine and chips.
Add milk and then marshmallows (do not melt marshmallows).
Pour over peanuts, pat down.
Put rest of peanuts in and pat down.
Chill.

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Thursday, March 2, 2017

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