Diet Porn

2011-01-25T21:30:00.000-08:00

I earned my Master's Degree and that kept me insanely busy. I started a new job and my schedule is still in transition. I have (re) joined WeightWatchers and have been doing really well. I would like to start blogging again, but I realize that it may take more time than I want to give. I hope it lasts and if it does I plan on bringing some of my Diet Porn favorites over to the new blog.

To Be Continued....

http://enjoybliss.wordpress.com/

Enjoy Bliss

I do.

Jicama Zucchini Salad

2010-07-12T22:55:00.000-07:00

Jicama Zucchini Salad has been my new "salad of the week". And it uses a spiralizer. You can't beat that! Everyday Food published this recipe using cucumber instead of zucchini. I chose zucchini because I find it to be a little more filling. I currently have cucumber in the house and will be tempted to try this dish as written.

The Salad:

1-2 zucchini (spiralized)
1/4 jicama (spiralized)
1 tsp honey (or to taste)
fresh lime juice (I use 1/4-1/2 lime depending on the size of my salad.)
salt and chili pepper (to taste)

Mix together and serve!

Recipe Review: Cinnamon-Ricotta Cream

2010-07-11T17:14:00.001-07:00

Waffles with cinnamon-ricotta cream make a good light meal. I divided the recipe across two waffles and topped with a banana. I still prefer my waffles with fat-free ice cream!

Potato, Pea, and Panir Curry

2010-06-16T21:22:00.000-07:00

The Potato, Pea, & Panir Curry from the Enchanted Broccoli Forest is the best thing that I have made in a long, long time. OMG. So Good.

Please don't let the ingredient list intimidate you. All the spices can be purchased in the bulk food section and most cost between $.07 - $.25.

The spices were fragrant. I recognized their beauty after I dumped them into the dutch oven.

I was expecting to eat a large serving and was pleasantly surprised when I only needed a cup. I made minimal changes to the recipe and it ended up making 7.5 cups. I calculated the points based off of 7 (1 cup) servings. When I track this in my food journal, I tend to add another point. I don't know. I didn't feel right about only using 3 points for this dish. WW guilt, perhaps?

I will spare you from viewing all of the recipe builder images created with varying serving sizes. I still cannot believe only 3-4 points/serving.

Here's how it was made:

1. Thinly slice 2 large potatoes. Place in a saucepan and cover with water. Simmer until tender.

2. In a dutch oven, heat 1 TBSP oil. Add 1 TBSP mustard seeds, 1/2 tsp caraway seeds, 3 TBSP sesame seeds, 2 tsp cumin seeds, 1/2 tsp turmeric, 1/2 tsp ground cloves, and a pinch of thyme heat until the seeds begin to pop.

3. Add the cooked potatoes, 1 1/4 tsp salt and 5 cloves of minced garlic. Cook over med/low heat until potatoes are well coated.

4. Add 3 TBSP fresh lemon juice and 6 ounces fat-free Greek yogurt. Cook for 5-10 minutes, stirring occasionally. Add cayenne as preferred.

5. Add 2 cups peas and 1 cup fat-free cottage cheese. Stir together and cook until heated.

Hom Mak (Banana Pear Smoothie)

2010-06-13T23:26:00.000-07:00

I came across this combination when reading, "The Elements of Life". The chef's original recipe suggests homemade almond or soy milk. I am a fan of almond milk, however, I find fat-free cow's milk to be more filling. Furthermore, I love checking off a milk box under the "good health guidelines" in my food journal.

I make this smoothie using:

1 cup fat-free milk

1 banana (sliced)

1 pear (chopped)

1 tsp honey

cinnamon to garnish

I have not added spinach to this mix, but think it would work great.

I like my smoothies to be 4-5 points. The recipe builder gives this recipe 6 points, but I only count it as 5.5. (My program is working for me and if it stops, I will change it to 6. And the individual components add up to 5.5.) One day, I will use frozen banana slices and would only use 1/2 a banana. This would reduce the total by one point. I enjoy the flavor of honey in this smoothie and simply cannot omit it.

Lastly, I love using mason jars to transport my liquids. They are great for salad dressings and soups.

Salsa Chicken

2010-06-10T22:19:00.000-07:00

They had me at brown sugar.

Normally, I find WW recipes to be average and had high hopes that this one would be better. We had all the ingredients on hand! Bonus. It turns out that I did like this dish better than average.

I hate calculating points for things like this. I doubled the chicken (2 huges breasts - weight unknown) because I didn't want a use a whole jar of salsa for a small amount of chicken. (In the future, I may use one breast and 1/2 the salsa mixture. We had a lot of leftovers.)

My serving was 1/2 breast and therefore the recipe made 4 servings.

I served the chicken with green beans (0 pts for 1 cup) and quinoa (2 pts for 1/2 cup). There may have been dessert.

Review: Mushroom Pie with Spinach Crust

2010-06-06T23:49:00.000-07:00

I made Mollie Katzen's Mushroom Pie with Spinach Crust (from "Enchanted Broccoli Forest"). The recipe called for "thick yogurt" and I decided to use a non-fat greek yogurt. I am not sure if that was right, because the yogurt flavor was strong. Overall, the recipe was good and I think I would make it again. (I tend to try new things instead of reusing tried and true recipes - unless they are quick ones.) I did dirty quite a few dishes. The original recipe suggests four servings. However, I felt that it makes 8 filling servings.

I ran the recipe through WW recipe builder and 1/8 the pie is only 3 points! I think it would be 3 points if you followed the exact recipe too. I made slight adjustments for the "modifications" that I made: 1. I used 9 ounces of spinach instead of 12; 2. I was also slightly short on mushrooms; 3. I shredded two slices of reduced-fat swiss cheese instead of using already grated swiss cheese. I didn't melt any additional cheese on top of the pie and only mixed it in the filling; and 4. I reduced the white flour in the pie crust from 3/4 cup to 2/3 of a cup to adjust for the lack of spinach.

Not bad for a filling meal. And I think if you wanted to eat 1/4 the pie, 6 points isn't bad either. And if you are a quiche person, the spinach crust is genius!

Ice Cream

2010-06-03T18:48:00.001-07:00

I am in love with Skinny Cow Ice Cream cones. In San Diego, they cost approximately $4.99-$5.49 for a box of four delicious (3 point) treats. I decided that I could "make" something similar for much less. It isn't wise for me to bring caramel or chocolate sauce into my home. However, a drizzle would not add many points (depending on the brand) if your willpower is greater than mine.
I came home from the store with Black Cherry Chocolate Chip Low Fat Frozen Yogurt (90 cal, .5 fat, 0 fiber @ $2.99) and plain ice cream cones (20 calories, 0 fat, 0 fiber @ $1.49). I weigh the ice cream (70 grams) using my handy kitchen scale to make sure that I am getting my points worth!

What I like about Skinny Cow is that they come in single portions. Not that I always stick to one portion, but I am more willing to bring already rationed treats into my home over a giant container of frozen yogurt. It is my hope that the ice cream cones will maintain this single portion size mentality. I calculate the cone shown to be 2 points! I realize the replication is not even close to the original Skinny Cow love that I have had. But when it came down to points I went with the flat cone. And who can resist cherry ice cream smiles?

Favorite Salad of the Moment

2009-12-30T22:45:00.000-08:00

Did I tell you that I love my spiralizer?!?!?!

My favorite salad of the moment is one zucchini, 1/2 cucumber and a carrot all spiralized together. I also add 1/3 of a chopped red bell pepper. It looks like this before I add the spicy Thai peanut dressing.

Spicy Thai Peanut Dressing

1 TBSP creamy peanut butter

1/2 TBSP rice vinegar

1/2 TBSP honey

1 tsp water

1 tsp soy sauce

1/2 TBSP sesame oil

pinch of cayenne pepper

pinch of salt

more than a pinch of red pepper flakes

Whisk everything together. Add the oil last and continue whisking until smooth.

I don't measure the ingredients too closely. I like the heat balanced with the sweetness of the honey and peanut butter.

Simple Veggie-Wonton Soup

2009-11-30T01:49:00.000-08:00

Simmer one box of chicken or vegetable broth.

With one package of frozen vegetables (I use Trader Joe's Harvest Hodgepodge)

and one package of frozen wontons (again, I use Trader Joe's).

Simmer until the vegetables and wontons are heated through. You may want to defrost the wontons before hand, but I don't bother.

Spinach & Beans

2009-09-09T22:24:00.000-07:00

I made Fitnessista's Bean & Spinach dish. So simple. So good. If I remember correctly, saute 1/2 onion in a little olive oil. Add garlic. Stir in lots of baby spinach (almost 1lb) until wilted. Add desired amount of beans. Season with salt, pepper & lemon juice. I used hot sauce instead of cayenne.

Graham Crackers Topped with Ricotta

2009-06-16T02:18:00.000-07:00

When I am craving sweets, I spread low-fat ricotta cheese onto graham crackers to make a sweet and satisfying dessert.

This idea came from Jacques Pepin's Fast Food My Way. He adds an extra layer of dried fruits and a drizzle of honey. I imagine this to be sweeter than candy.

Cottage Cheese Enchiladas

2009-06-08T04:00:00.001-07:00

Cottage Cheese Enchiladas are my new favorite "after the gym" meal.

The first time I made these I filled 3 corn tortillas with a dallop of fat-free cottage cheese, a pinch of shredded cheddar cheese, and green onions. It helps to heat the tortillas first (15 seconds in the microwave) to prevent them from tearing. Fold the tortillas and place them seam-side down in a baking dish. Cover the enchiladas with salsa verde and bake at 400 degrees until the cheese melted. Heaven.

I started omitting the cheddar cheese (and the green onions when I don't have them on hand). Simply fill the tortillas with cottage cheese, top with salsa and bake. Still delish, if you ask me.

Pineapple Angel Food Cake

2009-06-03T23:25:00.001-07:00

I finally made the famous WeightWatcher's Angel Food Cake. Well, famous on the WW boards... I would make it again. I may even mix in low-fat coconut milk to make it a Pina-Colada cake. The cake is one million times better than the infamous Diet Coke cake.

Angel Food Cake

Simply mix together a box of Angel Food cake mix with a can of crushed pineapple. Bake in a 9 X 13 baking dish as directed on the package.

Serves 12 at 3 points a serving. Or make 1-point cupcakes.

Wasabi Coleslaw

2009-06-02T01:14:00.001-07:00

Wasabi coleslaw is my new favorite summertime salad. I have made this coleslaw using extra wasabi and I loved the heat. I have also used less wasabi and more brown sugar; creating a sweeter taste. I prefer it the "wasabi way"; whereas my partner prefers the sweeter version. Either way it tastes light and refreshing.

Wasabi Coleslaw

Mix together 2 TBSP of wasabi paste with 3 TBSP rice vinegar, 1 TBSP vegetable oil, 2 TBSP (or less) brown sugar, and a pinch of salt. Stir in 1 package of broccoli slaw. Yum!

Makes 3 - One cup servings.

The wasabi dressing would also taste great mixed with cucumbers as an alternative to the broccoli slaw.

Polenta Pizza with Caramelized Onions, Mushrooms, Spinach & Gorgonzola

2009-05-26T22:30:00.001-07:00

I have a new food love and it is polenta. One of the many polenta dishes that I have recently made include polenta pizza.

All you need to do is make the crust and add whatever toppings you fancy. I happen to fancy caramelized onions and cheese.

Polenta Pizza

1/2 cup skim milk

1 cup coarse cornmeal

2 onions, chopped

1-2 packages sliced white mushrooms (I don't know what size)

1 bunch of washed spinach

1 cup Gorgonzola cheese

1. Preheat oven to 450 degrees.

2. Spray cookie sheet with non-stick spray.

3. Cook the polenta until thick and then spread onto the cookie sheet to form the crust.

4. You don't know how to cook the polenta? In a sauce pan, combine 1/2 cup skim milk with 2 1/2 cups water (you may want to season with salt). When it begins to boil, reduce heat (to simmer), and add 1 cup cornmeal in a steady stream. Whisk until the mixture is thick.

5. Sprinkle "crust" (remember you spread it onto the cooking sheet?) with salt and pepper. Cover with plastic wrap and refrigerate until firm (at least one hour).

6. Caramelize the onions and saute mushrooms & spinach until desired texture is achieved.

7. Bake "crust" until it begins to brown (25 minutes).

8. Take "crust" out of oven, sprinkle with Gorgonzola cheese and add toppings (vegetables).

9. Bake until cheese melts.

The spinach was very crispy and next time I will make this pizza only using onions, mushrooms, and cheese.

Per reader request, here is the NI for the crust based on 1/4 of the pizza:

The NI with the toppings (note it was calculated using raw onion and I believe the sugars in caramelized onions would increase the calories):

Recipe was taken (slightly modified) from the New York Times and I have also seen similar polenta pizza recipes in cookbooks (I think Vegetarian Times).

Banana Beverage

2009-05-19T17:17:00.000-07:00

This drink is perfect for a light snack or a pre/post work-out refresher.

Diet Porn's Favorite Banana Beverage

Blend one banana, with 1 cup milk (I used skim), and a splash of vanilla extract. Garnish with ground cinnamon. I will occasionally throw in protein powder depending on my food intake for the day.

I chugged half the glass before I realized that I should take a picture.

Butternut Squash Tacos

2009-03-05T16:35:00.000-08:00

I had this recipe bookmarked from Digginfood for awhile now and wish that I have made it earlier. It is one of the best new recipes that I have tried in a long time. It takes a little time and effort. I will use pre-cut squash from Trader Joe's to cut down on time in the future (and I don't think it will increase my expense either).

Butternut Squash Tacos with Spicy Black Beans 

1 butternut squash, peeled and cut into ½ inch cubes
½ cup white onion, chopped 
3 tablespoons olive oil 
1 ½ teaspoons cumin 
1 ½ teaspoons coriander 
2 teaspoons plus 1 tablespoon chili powder 
1 teaspoon salt 
2 cloves garlic, minced
2 cups tomatoes, skinned, seeded and chopped (or 1 15-ounce can fire roasted, diced tomatoes) 
2 15-ounce cans black beans 
2 jalapenos
12 small corn tortillas
½ cup crumbled cojita cheese (or feta)
Lime wedges

Cook jalapenos until the skins are charred. (Either broil or on a hot skillet.) Set aside.
In a large bowl, toss squash and onions together with 2 Tablespoons olive oil. Add cumin, coriander, 2 teaspoons of the chili powder, and a teaspoon salt. Toss until well coated. Roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pan(s) and stir halfway through cooking.

Meanwhile, peel, stem and seed the chilies before chopping them finely. Heat the remaining tablespoon of olive oil over medium high heat. Add the garlic and cook for a minute before adding the tomatoes. Allow the tomatoes and garlic to simmer for five to ten minutes, or until the tomatoes reduce. Mix in 1 Tablespoon of the chili powder, chilies, and (undrained) beans.

Cook the beans over medium heat for 15 minutes.

To assemble the tacos, add a few spoonfuls of strained beans onto a warm tortilla. Add a layer of the squash mixture. Top with crumbled cheese and a squeeze of fresh lime juice. (I actually added the lime juice to the beans.)

I Love The Breakfast Cookie

2009-01-13T00:01:00.000-08:00

The breakfast cookie is my new favorite week day breakfast. I discovered this cookie on The Fitnessista and made it with ingredients that I had in my home.

The Breakfast Cookie

1/3 cup oats

1 TBSP almond butter

1 mini-box of raisins

1 TBSP or so of skim milk* (enough to moisten the oats)

1 mashed banana

Mix everything together. Spread the mixture on a plate in the shape of a cookie. Refrigerate overnight. Eat with a spoon in the morning.

This cookie tasted like a new variation of my favorite muesli recipe that I found in Vegetarian Times over ten years ago. It was delicious, filling and simply felt healthy. I look forward to other variations as well as throwing protein powder into the mix.

The calories are shown above. WWP = 6.

*I ordered a latte with skim milk and the Barista sighed, "You must be from the midwest."

Me: "How did you know? That is amazing!"

Barista: "Only people out there call fat-free milk: skim."

Kielbasa, Cabbage, and Potato Stew

2009-01-08T00:09:00.001-08:00

What's with WeightWatchers writing a recipe that only calls for a cup of wine? Pretty cruel if you ask me.

If you like Kielbasa, you will like this stew.

3/4 lb (lite) turkey kielbasa, cut into small pieces
1 lb shredded cabbage
3/4 lb new potatoes, cut into chunks
1 onion, diced
2 carrots, diced
1 3/4 c fat free chicken broth
1 c dry white wine
1 tsp caraway seeds
1 bay leaf
1/2 tsp dried thyme
salt and pepper to taste

Cook the kielbasa in a large pot over medium high heat until it begins to brown, about three minutes. Add onion, cook another few minutes. Add the remaining ingredients and bring to a boil, cover and cook. Stir occasionally until the potatoes & cabbage are tender, 15-18 min. Discard bay leaf before serving.

Yield: 4 servings (6 cups total)
WWP: 5

Drink up.

Recipe Review: Zucchini Pancakes

2008-05-26T12:52:00.000-07:00

I made Hungry Girl's Zucchini Pancakes last night. The first one was pretty good. When I started eating the other two pancakes, the texture was getting to me. (They are mostly made with zucchini, those tofu faker noodles, and pancake mix.) I dipped them into ff sour cream. I think they would be better with some seasoning/herbs and maybe something crunchy in the batter. I also would cut the recipe in half.

It is a lot of food for very little points, which is a plus. A decent sized pancake is only 1 point. I made them on our electric griddle. I was really full and didn't even finish the suggested serving size of three pancakes. (Recipe makes 15). My other tip is do not smell the Tofu Noodles before you rinse them.

From HG's website (link above):
Noodlicious Zucchini Pancakes

2 x 8 oz. pkgs. House Tofu Shirataki Noodles (Spaghetti shaped)
4 egg whites or 1/2 cup eggbeaters
1 cup pancake mix
1 tsp. salt
3/4 cup green onions (scallions), chopped
4.5 cups zucchini, shredded
1 cup finely sliced fresh mushrooms

Rinse noodles well and cut into 2-3 inch pieces. Combine egg whites, pancake mix and salt in a bowl. Stir in noodles, green onions, mushrooms and zucchini. Place skillet over medium heat, and coat with non-stick cooking spray. When hot, scoop 1/3 cup of the mixture (per pancake) onto the skillet. Cook until underside is golden, then flip and cook the other side. Continue until all the batter is gone. Makes 15 4-inch pancakes.

PER SERVING (1 pancake): 50 Calories, <0.5g Fat, 8 Carbs, 1.2g Fiber, 4g protein - 1 pt

Mushroom Gravy

2008-05-26T12:41:00.000-07:00

Mushroom Gravy

1. Mix 1/4 cup flour with 2 cups vegetable broth. Set aside.
2. Sautee one thinly sliced onion in a little olive oil until translucent.
3. Add three cloves garlic and 4 cups Cremini Mushrooms and sautee for 5 minutes.
4. Add spices (1 tsp thyme, 1/2 tsp sage, 1/4 tsp salt, & pepper to taste). Sautee one minute.
5. Add 1/4 cup non-sweet white wine. Bring to a simmer.
6. Reduce heat. Add the flour/broth mix and stir until thick (about 5 minutes).

Makes 4 cups.
1 cup = 2pts
1/2 cup = 1pt

Points based on using 2 TBSP oil. I used olive oil spray.

Beef & Noodles

2008-05-26T12:24:00.000-07:00

Beef & Noodles

1. Brown 1/2 lb of the leanest ground beef that you can find in a dutch oven. (Trader Joe's has ground beef that has only 4.5 grams of fat per serving.)
2. Remove the beef and wipe out the pot. Sautee 1 cup diced onions and 2 cloves of garlic until translucent.
3. Add the ground beef, 3 cups of broth (Beef or chicken broth is suggested. I used 1/2 chicken and 1/2 vegetable broth, because I am a use-what-I-got rock star.), 14.5 ounces of stewed tomatoes, and 2 TBSP worchester sauce. Bring to a boil.
4. Add 8 oz. whole wheat pasta (recipe called for egg noodles) cover and simmer for 10 minutes or until noodles are tender and most of the liquid is absorbed.
5. Add 1 cup frozen (but thawed) peas, salt and pepper. Simmer uncovered for an additional 3 minutes.

*The recipe states that it makes 5 servings. I divided this into 6 servings, with each serving being slightly more than one cup.

**Using the Nutritional Information from the recipe, 1/5 of the recipe is 5 points. When I use the recipe builder on WW, each 1/5 serving is 6 points. Therefore, I am counting my slightly larger than one cup serving (1/6 of the dish) as 5 points.

Pizza Cupcakes

2008-04-20T17:11:00.000-07:00

1 Can Reduced-Fat Refrigerated Biscuits

(10 biscuits)

1 Teaspoon Olive Oil

1.5 Cups Assorted Diced Fresh Vegetables (red bell pepper, zucchini, mushroom, etc.)

1 Cup Pizza Sauce

1/2 Cup Shredded Mozzarella Cheese

1. Preheat oven to 375 degrees.

2. Saute the vegetables and olive oil in a skillet over medium heat. Stir occasionally until vegetables are tender.

3. Stir in pizza sauce and simmer for 2 minutes over low heat to reduce the sauce.

4. Press each biscuit evenly into the bottom and up the sides of a muffin pan.

5. Evenly spoon the vegetable mixture into the muffin cups on top of the pressed biscuit.

6. Sprinkle with cheese.

7. Bake 15 minutes. Let stand for 5 minutes. Then serve.

4 pts per Pizza Cupcake

Southwestern Breakfast Bowl

2008-04-12T20:49:00.001-07:00

I have been struggling with a healthy & filling breakfast that I can bring to work. I have been fearful about microwaving eggs in the past, but this recipe has been working well for me.

1. Microwave 1/2 cup eggbeaters for a minute at a time until cooked.

2. Add 1/2 cup black beans and microwave for 30 seconds longer or until warm.

3. Garnish with 2 Tablespoons salsa, 2 Tablespoons fat free sour cream, and green onions.

This is 4 points for WW.

The original Cooking Light recipe adds shredded cheddar cheese to the black beans. Additionally, CL suggests serving this on top of a corn tortilla. I prefer flour tortillas and the tortilla will add extra points/calories.

I bring the egg substitute to work in a small tupperware container. In a second container I will bring the 1/2 cup of black beans. I use these silicone hearts to hold the sour cream and salsa. I place the condiments in the hearts and package them with the black beans.

Spinach Orzo Pasta Salad

2008-03-30T20:27:00.000-07:00

1-16 ounce package uncooked orzo pasta

1-10 ounce package baby spinach, finely chopped

1/2 red onion, finely chopped

1/2 tsp dried basil

1/4 tsp ground pepper

Cook orzo as directed; drain and rinse with cold water. Transfer to a large bowl and stir in the remaining ingredients.

Toss with 1/2 cup olive oil and 1/2 cup balsamic vinegar.

Sprinkle with feta cheese before serving.

***Thanks for sharing this recipe Kari!***

Pineapple with Coconut Curls

2008-01-19T20:57:00.001-08:00

All it takes is one pineapple and one coconut to make a healthy and impressive dessert. The fresh pineapple with coconut curls looks more impressive if it is served on the same day that the pineapple is sliced (this photo was taken on the 2nd day).

Bake the coconut at 400 degrees for 20 minutes.

Cut the pineapple in half, lengthwise. Cut each half into 4 wedges. Leaves should remain intact.
Cut the core from the center of each wedge.
Cut the pineapple from the skin, lengthwise, then crosswise. Leave the pieces on the wedge.
Arrange the pineapple wedges on a serving platter.
Crack open the coconut. Remove and reserve the coconut milk.
Using a sharp vegetable peeler, make ribbons of coconut.
Arrange the coconut ribbons on top of the pineapple wedges.
Sprinkle each wedge with a tablespoon of the coconut milk.

Each pineapple used makes 4 servings.

Taken from The Martha Stewart Cookbook

Mushroom Barley Soup

2008-01-19T20:43:00.000-08:00

I made this soup several times this winter and it is still a favorite. I substituted chicken broth for the turkey stock. Vegetable broth would also work.

Mushroom Barley Soup

1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups Rich Turkey Stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/4 teaspoon dried thyme

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 217(19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); PROTEIN 13.9g; CHOLESTEROL 20mg; CALCIUM 42mg; SODIUM 624mg; FIBER 6.8g; IRON 2mg; CARBOHYDRATE 31.1g

Cynthia De Persio, Cooking Light, NOVEMBER 2003

Phyllo Triangles With Onion Jam.....and lots of wine...

2007-08-31T21:24:00.000-07:00

Normally, working with phyllo dough sucks. I work fast, careful not to tear the paper-thin dough, while worrying if the remaining dough is properly covered.

Tonight my phyllo precautions are lost in my ineberation. I cut the first sheet of phyllo dough in haste, neglecting to cut lengthwise. Sheet after sheet, I cut incorrectly. Yet, the dough folds up into neat triangles. I amaze myself. The final result: sweet jam mixed with tangy blue cheese, encased in a light and flakey phyllo pocket.

All I know about wine is the color and my preference for bubbly. After much contemplation at the local Bev-Mo, I selected Fontana Candida Frascati '05. Their description of its distinct taste of almonds and sweet apples was the deciding factor. I felt that this wine went well with the dish and tasted good.

The recipe is from my stand-by: Cooking Light. The Nutrional Information is in the 2007 Annual Recipes cookbook. (NI for 2 triangles: 98 calories, 3.7g fat, 1 fiber)

Phyllo Triangles with Onion Jam

Jam:
2 teaspoons butter
4 cups vertically sliced onion
1 cup thinly sliced shallots
1 tablespoon sugar
4 garlic cloves, minced
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
1/3 cup (1 1/2 ounces) blue cheese (such as Maytag)
3 tablespoons finely chopped fresh chives
1 1/2 tablespoons chopped fresh thyme leaves
Dash of salt

Remaining ingredients:
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
4 teaspoons butter, melted

Preparation:
To prepare jam, heat 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar; sauté 8 minutes or until onion is lightly browned. Add garlic, and sauté 1 minute. Stir in wine and broth; cook for 5 minutes or until liquid evaporates. Remove from heat, and stir in cheese, chives, thyme, and salt.
Preheat oven to 400°.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in quarters lengthwise; lightly coat with cooking spray. Spoon 1 level tablespoon onion mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and onion mixture. Place triangles, seam side down, on a baking sheet coated with cooking spray. Brush tops of triangles evenly with 4 teaspoons melted butter. Lightly coat tops with cooking spray. Bake at 400° for 11 minutes or until golden.

Aimee's Meatloaf Muffins

2007-07-26T22:18:00.000-07:00

This week I revisited one of my favorite recipes! These "muffins" are great tasting and a good portion size. I usually serve these with steamed veggies. They are also good with mashed cauliflower (prepare frozen cauliflower, then mash with laughing cow cheese).

New Snack: Jicama

2007-07-17T10:59:00.000-07:00

My new favorite snack: Jicama! Specifically, I am eating Jicama with freshly squeezed lemon juice, salt, and chili powder.

One 1/2 cup serving has only 23 calories and 3 grams of fiber.

And if my heart desires, a whole jicama is 0-points. Can't beat that!

Pickled Green Beans

2007-07-15T13:16:00.000-07:00

Surprisingly, green beans can taste just like pickles!

We now have four 12-ounce jars of pickled green beans sitting in our fridge. My first attempt at canning went well. The recipe was easy to follow and went fairly quickly. (I adjusted the salt to 3/4 a teaspoon per 12-ounce jar.)

Thanks for sharing the recipe Kari!

Chicken Lime Soup

2007-06-18T19:13:00.000-07:00

Chicken Lime Soup

Olive Oil Cooking Spray
3 half chicken breasts, boneless & skinless
4 limes
1.5 quarts chicken broth
1 cup diced red bell pepper
2 garlic cloves
.5 cup diced celery
1 cup diced zucchini
1 cup diced skinned and seeded tomato

Spray Olive Oil over the chicken breasts. Then squeeze the juice of a lime over the chicken. Grill the chicken over medium heat for 5 minutes per side. Cool and then dice. (Next time I am going to shred the chicken.)

Bring the chicken broth to a simmer. Add bell pepper, garlic, celery and carrot. cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the chicken, the juice from the remaining limes and tomato. Simmer until heated. Optional Garnish: Cilantro and salsa.

*Recipe from The San Francisco Chronicle Cookbook

This soup is low-fat and super delicious. The limes give the soup an interesting tang without over-powering the other flavors of the soup.

Tuna Tacos

2007-05-29T19:29:00.000-07:00

We had tuna tacos for dinner. The portion size was perfect. I must mention that we also served this with a side of fat-free refried beans. And if you were curious, we bought our tuna in the freezer section of Trader Joe's.

I added the recipe below:

Yield

4 servings (serving size: 2 filled tacos and 1 lime wedge)

Ingredients

3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon chipotle chile powder or chile powder
1 pound Yellowfin tuna fillet (about 3/4 inch thick)
Cooking spray
8 (6-inch) corn tortillas
1 cup sliced peeled avocado (about 1 medium)
1/2 cup vertically sliced onion
1/4 cup fresh cilantro leaves
24 pickled jalapeño slices
8 teaspoons reduced-fat sour cream
4 lime wedges

Preparation

Combine the first 5 ingredients in a small bowl; sprinkle the spice mixture evenly over both sides of tuna.

Heat a grill pan over high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or until desired degree of doneness. Cut tuna into 1/4-inch-thick slices.

Warm tortillas according to package directions. Divide tuna evenly among tortillas; top each with 2 tablespoons avocado, 1 tablespoon onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoon sour cream. Serve tacos with lime wedges.

Nutritional Information

Calories:: 331 (24% from fat)
Fat:: 9g (sat 2g,mono 4.1g,poly 1.7g)
Protein:: 31.5g
Carbohydrate:: 32.3g
Fiber:: 5.3g

Yogurt for Yogurt-Haters

2007-04-15T22:36:00.000-07:00

I confess. I am a yogurt hater. I have tried them all. But this is delicious! I made this for breakfast. That's right. I am made dessert for breakfast and it wasn't the first time either. This recipe disguises the fact that I am eating yogurt. I cut the recipe in half and it makes enough for 2 days of good eats. I hope that the next time I make it, I can cut back on the sugar and not be offended by the yogurt flavor, or maybe, I will enjoy the sugary goodness of my breakfast. Super simple. Also, I liked the yogurt mixed with the brown sugar only.

Please note: I enjoyed this after lunch. It was a yummy dessert. But I still think it could be doable for a sweet breakfast.

Strawberry Fool

A fool is an old-fashioned English dessert made by folding puréed fruit into whipped cream. This lighter version uses yogurt.

3 cups sliced strawberries
3 tablespoons granulated sugar
1/4 cup packed light brown sugar
2 (8-ounce) cartons vanilla low-fat yogurt

Combine strawberries and granulated sugar in a large bowl. Cover and chill 2 hours.

Combine brown sugar and yogurt in a large bowl, stirring well with a whisk. Cover and chill 2 hours.

Gently fold the strawberry mixture into the yogurt mixture until swirled.

Yield: 4 servings (serving size: 3/4 cup)

NUTRITION PER SERVINGCALORIES 219(7% from fat); FAT 1.8g (sat 0.9g,mono 0.4g,poly 0.3g); PROTEIN 6.3g; CHOLESTEROL 6mg; CALCIUM 222mg; SODIUM 81mg; FIBER 2.6g; IRON 0.8mg; CARBOHYDRATE 46.4g

Recipe can be found in 2000's Best of Cooking Light or at Cookinglight.com.

Broccoli, Cherry Tomato, and Pasta Salad

2007-04-15T22:27:00.000-07:00

I was feeling ambitious tonight. However, I did not make all of the dishes that I planned to make, partially because this pasta salad took longer than planned. It is possible that it was because I was chatting away on the phone while I was preparing it.

I would recommend this recipe to anyone with an herb garden. The salad was slightly expensive to make since the only things that I had available in my garden were the mint and lemon. The dressing is unique and creamy, which is a nice change from the standard Italian dressing or oil and vinegar.

Broccoli, Cherry Tomato, and Pasta Salad

Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled

Dressing:
2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese

Salad:
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.
To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.

Yield: 4 servings (serving size: 2 1/2 cups)

NUTRITION PER SERVING
CALORIES 327(24% from fat); FAT 8.8g (sat 3g,mono 3.4g,poly 0.9g); PROTEIN 18.4g; CHOLESTEROL 14mg; CALCIUM 248mg; SODIUM 768mg; FIBER 7g; IRON 4.3mg; CARBOHYDRATE 50g

Recipe can be found in 2000's Best of Cooking Light or cookinglight.com.

Creamy Tomato-Balsamic Soup

2007-02-19T20:33:00.000-08:00

This soup will certainly be added to my comfort food repertoire. At the high cooking temperature, the vegetables release their sugars and become caramelized. The caramelization combined with the balsamic fragrance makes the whole house smell fabulous. Also, the tomato soup is very economical to make. It can also be made using a vegetable broth instead of beef broth. I blended the ingredients until they were "liquefied", however I decided not to put the soup through a sieve. The soup still had a great texture and was hearty too. Pictured below is the baking dish full of garlic cloves, drained whole tomatoes, and chopped onions.

Creamy Tomato-Balsamic Soup

1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
3/4 cup half-and-half

Preheat oven to 500Â°.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500Â° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.

Yield: 4 servings (serving size: about 1/2 cup)
NUTRITION PER SERVING: CALORIES 120(35% from fat); FAT 4.7g (sat 3g,mono 1.5g,poly 0.1g); PROTEIN 3.8g; CHOLESTEROL 23mg; CALCIUM 120mg; SODIUM 452mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 14.9g
Julie Grimes
Cooking Light, OCTOBER 2005

Buttermilk Apple Coffee Cake

2007-01-15T21:35:00.000-08:00

This truly is a beautiful coffee cake. The cake moist and sweet, but not overly so. When making the glaze, I had to use extra buttermilk to make the glaze a thinner consistency. Additionally, I substituted almond extract for the vanilla to give the cake more of an almond flavor.

Buttermilk-Apple Coffee Cake

Cake:
1 1/2 cups thinly sliced peeled Granny Smith apple
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds

Glaze:
1/4 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract

Preheat oven to 350Â°.
To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.

Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350Â° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.

To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 185(24% from fat); FAT 5g (sat 2.3g,mono 1.7g,poly 0.6g); PROTEIN 3.4g; CHOLESTEROL 35mg; CALCIUM 36mg; SODIUM 162mg; FIBER 1g; IRON 1mg; CARBOHYDRATE 31.8g

Cooking Light, APRIL 2001

Spinach Lentil Soup

2007-01-13T23:51:00.000-08:00

Racking in at 20 grams of fiber per serving, this tasty soup is fiberlicious! I made a whole pot of spinach lentil soup with very little prep time. I used pre-diced onions ($.99 a bag at TJ's and the recipe used 1/2 the bag) and pre-shredded carrots. The recipe does not specify what type of lentils to use. I chose tiny black lentils and I think this reduced the cooking time. I will definatly make this dish again and it beats all canned lentil soups hands-down. It's even vegan.

Spinach Lentil Soup

1 cup shredded carrots

1 large onion, chopped

1 tablespoon olive oil

6 cups water

1 (16 ounce) jar salsa

1 1/4 cups dried lentils

3/4 teaspoon salt

1 (10 ounce) package fresh spinach, torn

In a large pot, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat, cover and simmer until the lentils are tender (50-60 minutes, but it took mine about 30 minutes). Stir in the spinach and simmer until the wilted (about 5-10 minutes).

6 (1 1/2 cup) Servings: 208 calories, 3 grams fat, 686 mg sodium, 36 g carbs, 20 g fiber, 18 g protein. Exchanges: 2 vegetable, 1 starch, 1 very lean meat, 1/2 fat.

Fruit Shish-Ka-Bobs

2007-01-13T21:54:00.000-08:00

I put together these fruit shish-ka-bobs for a staff meeting. The middle skewers are balls of watermelon, cantaloupe, and honeydew. The outer skewers are fresh strawberries and pineapple. I used a flower cookie cutter to cut out the pineapple pieces.

Ricotta Ranch Dip

2007-01-01T22:09:00.000-08:00

My newest discovery is mixing 1/4 cup low-fat ricotta cheese with 1 teaspoon of Hidden Valley Ranch dry mix.

The cheese that I use has 50 calories and 2 grams of fat per 1/4 cup serving. The ranch mix is only 5 calories for 2 tablespoons.

Today, I used this fabulous mixture as a dip for baby carrots and celery. Tomorrow, I plan to use it as a baked potato topping (with salsa).

Pineapple Enchiladas

2006-10-22T13:52:00.000-07:00

Everyone loves these vegetarian Pineapple Enchiladas. The recipe was developed by a nutritionist for the Pillsbury Bake-Off contest.

Update: The link is no longer working. After much googling, I found the recipe:

Pineapple-Black Bean Enchiladas (8 servings, 6-points each)

INGREDIENTS
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) Old El Paso® mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.

1 Serving: Calories 330 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 1110mg; Total Carbohydrate 48g (Dietary Fiber 7g, Sugars 17g); Protein 19g Percent Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Stuffed 8-Balls

2006-10-01T22:29:00.000-07:00

These look cuter than they taste! The filling was delicious, but the zucchini was a little tough. Maybe I didn't bake them long enough? This recipe was based from one on Recipezaar. I didn't measure the veggies, and used a mixture of miniature cherry tomatoes (left whole), chopped red, yellow, & orange tomatoes, red pepper, mushrooms, and onions.
I scooped out the round zucchini as though they were pumpkins turning into Jack-O-Lanterns. Next time, I will poke a few holes in the bottom of the zucchinis and bake them on a 2-pan broiler pan; allowing them to drain some of the water that the vegetable mixture creates.
Lastly, I sprinkled with cheese and baked some more. I really want to make a typical stuffed bell pepper recipe (I found one that uses ground lamb and rice) and replace the bell pepper with the 8-ball zucchini.

Figs & Gargonzola , Wine Optional

2006-09-24T22:18:00.000-07:00

Simple and Delicious Appetizer

1. Cut slits in fresh figs.
2. Mix together gargonzola cheese with a bit of balsamic vinegar.
3. Stuff chesse mixture into figs.
4. Broil until melted.
5. Enjoy!

Vegetarian Chili

2006-09-16T15:32:00.000-07:00

On Friday, I was able to go to the local farmer's market and purchase some locally grown produce. One of the meals that I made with the produce was Sparkpeople's Vegetarian Chili. It was healthy, satisifying, and delicious.

Vegetarian Chili

1 medium onion, chopped
4 cloves garlic, pressed or minced
1 tablespoon olive oil 2 medium carrots, finely chopped
2 medium tomatoes, chopped
2 (15 oz.) cans black beans, drained
1 pinch cayenne pepper, chili powder, or chili seasoning mix
1 tablespoon parsley, freshly chopped

1. Sauté the onions and garlic in oil in a large sauce pan.
2. Add carrots, tomatoes, herbs, spices, and beans.
3. Cook on medium heat for 15-20 minutes, or until the carrots are tender.

Serves 6
Calories: 141
Fat: 3 g
Carbohydrates: 23 g
Protein:7 g

Quick Sesame Chicken

2006-09-16T13:34:00.000-07:00

I made the Sesame Chicken from Cooking Light's 1990 Annual Recipes Cookbook. The chicken was nice and moist, but I honestly would have preferred chicken with barbeque sauce. The chicken tasted like honey more than sesame. I would make this again, but would have to add sesame oil to the basting mixture. Of course, that would up the fat content.

Quick Sesame Chicken

1 (8 oz.) can pineapple slices

1 TBSP sesame seeds, toasted

3 TBSP Honey

1/4 tsp sage

4 (6 oz.) skinned chicken breast halves

Drain pineapple, reserving 3 TBSP juice. Set aside. Combine the 3 TBSP juice, sesame seeds, honey, and sage in a small bowl; stir well. Place chicken, skinned side down, on rack of a broiler pan that has been coated with cooking spray. Brush chicken with honey mixture. Broil 8 inches from heat for 25 minutes, basting often. Turn chicken; broil an additonal 5 munutes or until tender.

Baste reserved pineapple slices with honey mixtue and broil for 5 minutes, turning once.

4 Servings: 240 calories, 4.8 Fat, Fiber unknown

Shown is 4 oz of sesame chicken and two slices of pineapple. I used boneless, skinless chicken breasts.

Broccoli Bread

2006-09-10T22:38:00.000-07:00

I made Cooking Light's Broccoli Bread expecting to create a corn bread with chunks of broccoli in it. This dish turned out to be more of a quiche than a typical bread. I thought I did not mix the ingredients together well or that I added way too many eggs. I read the reviews and other people commented the same. However, most people, including myself and my boyfriend, liked the dish anyhow. In my opinion, it was good both warm and cold. This "bread" needs to be kept refridgerated and it will only stay fresh for a few days. I accidently left out all of the melted butter and I think it still turned out good, without the extra fat.

Broccoli Bread

Packaged corn muffin mix gives this bread a touch of sweetness. If you make this corn bread-type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.
1 cup egg substitute
3/4 cup fat-free cottage cheese
1/2 cup fat-free sour cream
2 tablespoons butter, melted
3/4 teaspoon salt
1 1/2 cups finely chopped onion
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
Cooking spray

Preheat oven to 400Â°.
Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400Â° for 27 minutes or until set. Yield: 12 servings

NUTRITION PER SERVING: CALORIES 146(28% from fat); FAT 4.5g (sat 1.8g,mono 1.9g,poly 0.5g); PROTEIN 6.7g; CHOLESTEROL 8mg; CALCIUM 62mg; SODIUM 497mg; FIBER 2.4g; IRON 0.7mg; CARBOHYDRATE 19.8g

Ann Taylor Pittman
Cooking Light, MARCH 2002

Inside-Out Golumpkis

2006-09-03T19:54:00.000-07:00

Gołąbki's are a regular dish in my Polish home. When I found this Weight-Watchers recipe (included below), I had to make this casserole. I doubled and modified this recipe, by sauteing the onions first (with a clove of garlic). I choose lean ground turkey and brown rice for the casserole layers. For convenience, I bought packaged shredded cabbage. Additionally, I used regular brown sugar (to taste) instead of equal or splenda and mixed into the tomatoes with a spicy Grey Poupon mustard.

This dish is a defininte keeper and will be added to my monthly repertoire. Although this meal isn't photogenic, it is delicious. Every bite has a nice balance of cabbage, tomatoes, brown rice and meat. The seasonings are adjusted to taste and the sweetness of the brown sugar mixed with the spicy mustard is perfect. The cabbage is not overpowering like I feel it can be in a cabbage roll.

Cabbage and Rice Casserole
4 Points Per Serving

8 oz. 95% lean ground beef or turkey
2 cups chopped cabbage
1/2 cup chopped onion
2/3 cup uncooked rice
3 cups canned diced tomatoes
2 tsp. Prepared mustard
2 tbs. brown sugar twin (if not available I use 2 packets of Sweet & Low or Equal)

Brown meat, discard fat. Spray 8" x 8" baking dish with Pam. Layer cabbage, onion, browned meat, rice. Mix tomatoes with mustard and brown sugar twin, pour over casserole layers. Bake at 350º F, covered, for 1-1/2 hours, then uncover and bake an additional 10 minutes.
Makes 4 servings - 4 points each.

Ruby Red Mango Smoothie

2006-08-13T22:04:00.000-07:00

I found this recipe while flipping through Family Circle. The idea of a smoothie made from ruby red grapefruits sounded refreshing and different. The amount of greek yogurt was a little too much yogurt-ey goodness for my taste buds. (I do not like yogurt at all, but can usually sneak it into smoothies.) Don't get me wrong, the smoothie isn't bad and I will be enjoying it for breakfast tomorrow. I do like the tart taste of the grapefruit combined with the sweet fresh mango. I will be trying more smoothie recipes before recreating this drink. He says: "It tastes pretty good. I like it."

Ruby Red Mango Smoothie, from "Family Circle", July 2006

2 Large Ruby Red Grapefruits
2 Large Ripe Mangoes
1 Cup Mango-Orange Juice
1 Small Container of Low-Fat Greek Yogurt (5.3 ounces)
2 TBSP honey

Cut the top and bottop peel off of the grapefruit. With a knife, cut down between white pith and fruit, removing all of the peel. Following section dividers, cut out sections of fruit. Transfer grapefruit sections and juice to a plastic bag. Freeze at least two hours.
Blend grapefruit, mangoes, and fruit juice until almost smooth. Add yogurt and honey and blend until smooth.

Serves Four
Per Serving: 127 calories, 1 g fat, 2 g protein, 2 g fiber, 30 carbs

*I cut this recipe in half. Additionally, I used plain orange juice instead of the mango-orange juice. Lastly, if you do not want to purchase greek yogurt, I feel that plain yogurt will suffice.

Strawberry and Mint Angel Food Cake

2006-07-30T21:34:00.000-07:00

In order to use some of my extra mojito mint, I made a Strawberry & Mint Angel Food Cake from a slight variation from a recipe on Semi-homemade.

First, remove the top of an Angel Food Cake with a serated knife. Then hollow out the inside of the cake as shown:

Keep the hollowed out portion of the cake, cut into cubes, in a medium bowl. Add to the bowl: 16 ounces fresh strawberry slices, 15 finely torn mint leaves, and 1/2 cup fat free cool whip. Stir mixture togther and use to fill the cake.

Reattach the cake top to the cake.

Top cake with the remainder of the thawed cool whip (I bought the largest size.) Allow the cool whip frosting to set in the fridge for at least an hour. Serve!

My Heavenly Cheese Platter

2006-07-30T12:11:00.000-07:00

Recently, I visited Point Reyes, California. On the way home from the National Seashore, we stopped at the Cowgirl Creamery to buy some cheese. We were able to sample around 10 different kinds of cow, goat and sheep cheeses. We ended up buying the San Andreas Bellwether sheep cheese and a St. Pat Nettle Cheese. Delicious! At home, I put together this cheese platter with locally grown organic strawberries, grapes, a sliced baguette, and a dried apricot and almond bread. We drank a Pinot Noir with this. I was in heaven!

This platter was way too much food for the two of us. A little bit of good quality cheese went along way.

A close-up of the Cheese (The St. Pat's is on the right. The green is Nettles.):

Cowgirl's description of their St. Pat Cheese: ST PAT is our seasonal springtime cheese. These rounds are made with whole organic milk and are wrapped with stinging nettle leaves. Do not fear the nettles, since they are washed and then frozen to remove the sting before they are wrapped around the cheese. ST PAT, with its distinctive, green wrapping, commemorates the arrival of spring in Marin County. After three weeks of aging, ST PAT is mellow, soft, and full of flavor. The nettle leaves impart a smoky, artichoke flavor.

Mmm Mmm Good

2006-07-30T11:45:00.000-07:00

Easy Lemon Chicken
From: Campbell's Kitchen
Prep/Cook Time: 25 minutes
Serves: 4

Ingredients:
1 lb. boneless chicken breasts
1 can Campbell's® Healthy Request® Condensed Cream of Broccoli Soup
1/2 cup skim milk
1 tbsp. lemon juice
lemon slices

Directions:
SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned, stirring often.
ADD soup, milk, and lemon juice. Top chicken breasts with lemon slices. Heat to a boil. Heat through.

Serve over rice, pasta, or couscous, with a side of steamed broccoli.

Ok, so it isn't perfect nutrition

2006-07-29T21:56:00.000-07:00

I made my first ever mojito.

Meld together 15 mint leaves with 2-4 tsps of sugar and the juice of 1/2 lime. Fill a tall, skinny glass with ice. Stir in 1.5 ounces rum and 7 ounces of club soda.

Enjoy!

The mojito was good, but next time I will try to make a simple sugar mixture instead of using straight sugar. Hmmm....I wonder how well splenda would work?

I'm Back.....And Have a New Lunch Box!

2006-07-23T21:53:00.000-07:00

I'm Back!

My lunch is something that I have done before, but I would like to show off my new lunchbox that I purchased in San Francisco's Japantown for only $7.00.

This lunch features my tuna pasta salad. I also packed halved pickles (5 calories per pickle, but lots of sodium), grapes, and apple slices. If you look closely, under the apple slices there is a baggie of 2 fat-free fig newtons, tucked below.

Tomorrow, is my first day at my new job! I am used to packing meals to last me 12 hours. This lunch box would have been perfect for those long days with the two levels. I would have (and still may) packed the second level with a breakfast. Or a snack of air-popped popcorn.

Mini-Bagels

2006-06-11T22:32:00.000-07:00

I am still on a bagels kick. Last week, I found the bagels to be really filling. This week I have switched to mini-bagels. I couldn't find any bagels at the store with less than 290 calories a bagel. (Last week the bagels were 180 calories each) Two mini-bagels have 200 calories. I am hoping that these will be equally filling. Additionally, I am using only one wedge of laughing cow cheese on both bagels. Last week, I was using reduced fat cream cheese. My veggie is a sweet bell pepper and my fruit is ultra expensive cherries. I could not resist the cherries. For dessert, there is Snackwell's Chocolate-Mint Cake Cookies. Although these cookies are low in fat, they contain an average amount of calories. One cookie has 50 calories. I think that is the same, if not more than the other cookies that I looked at of the same size. I also packed a Crystal Light On The Go Fruit Punch mix.

*Clicking on the picture, will enlarge it and therefore the descriptions will be more readable.

Curried Lentils Over Rice

2006-06-11T22:17:00.000-07:00

My friend shared her recipe for Curried Lentils and I finally made it for dinner. It was super easy, filling, and delicious. Best of all it is healthy - not to mention - cheap! I was able to find all the ingredients (besides the onion and garlic) in the bulk aisle of our natural foods market.

Mix together in a small bowl:

2 TBSP Curry Powder
1 TPSP Ground Cumin
1/4-1/2 TBSP of Red Pepper
1/4-1/2 TBSP Ground coriander
1 Cinnamon Stick

Set aside.

Chop one onion and press a few cloves of garlic. Saute onion and garlic in a saucepan with olive oil until the onion is soft and translucent. Add the spices and stir together until everything is coated and hot (less than a minute). Add two cups of water and one cup of red lentils. Bring to a boil and then turn down to a simmer. Simmer covered until the lentils are soft and ready. Stir occasionally to prevent sticking and burning. If necessary, add more water to the lentils. Serve over rice. Enjoy!

New Food Find

2006-06-11T22:06:00.000-07:00

Only three Weight Watchers points (150 calories) and very delicious. I like these better than their Skinny Cow Ice Cream sandwiches. Unfortunatly, they are about the same price and these come with only four to a box.

New Food Find

2006-06-11T20:13:00.000-07:00

Crystal Light Fruit Punch On The Go's are my new favorite food find!

French Bread Pizza

2006-06-10T21:38:00.000-07:00

With the ingredients I had on hand, I created these French Bread Pizzas. I spread the bread with pizza sauce, however, when using tomatoes, I do not think the sauce is necessary. On top of the sauce, are layers of tomato and torn basil leaves. The finale is a sprinkling of a good quality feta cheese. Bake the pizzas at 450 degrees for approximately ten minutes. The cheese should be melted and the bread crispy. Enjoy!

Bagel Topped With Tomato Slices

2006-06-10T20:57:00.000-07:00

This simple lunch is comprised of a bagel lightly smeared with reduced-fat cream cheese. To enjoy this lunch to the fullest, pull apart the bagel slices and top with the slices of tomato. Cinnamon Almonds are back for a sweet and filling finish.

Pineapple Love

2006-06-04T21:05:00.000-07:00

I spent part of my day sitting in the sun, drinking lemonade and flipping through my cookbooks. In my Hawai'i's Favorite Pineapple Recipes cookbook, which I purchased in Hawaii, I found a recipe for Pineapple Slaw with Feta Cheese. Unfortunately, I forgot to purchase a bell pepper at the market, but the salad is good none-the-less. (The smallest container is holding the Feta Cheese.) Additionally, I mixed low-fat cream cheese with fresh pineapple and spread it on my toasted bagel. My lunch also features Trader Joe's Cinnamon Almonds.

Pineapple Slaw With Feta Cheese

In a large bowl, mix together 1 cup minced fresh or canned pineapple, 2 cups shredded carrot, and 1 julienned green pepper.
In a small bowl, whisk 3 tablespoons white wine vinegar, 3 tablespoons pineapple juice, 1 tablespoon honey, and 1 teaspoon canola oil to make a dressing.
Pour dressing over the carrots/pineapple/bell pepper and toss. Chill covered for 1 hour. Top with either feta cheese or a mix of half feta and blue cheese.

VitaTops

2006-05-29T22:51:00.000-07:00

When I heard that Vitalicious, was offering free shipping with the Hungry Girl Explosion, I quickly entered my credit card information and purchased this deal. I have been reading numerous good things about Vitatops on the Weight Watchers message boards and was anxiously awaiting their arrival. When they came, I quickly tried one and was dissappointed. I thought that the Vitatops were dry. Although, my boyfriend who can afford to eat actual fat laced desserts thought that they were "not bad".

I will continue to eat them for breakfast and snacks, but I don't think that I will be reordering them. If they were cheaper then maybe I would continue to satisfy my chocolate cravings with Vitalicious products. I am hoping that this purchase will encourage and motivate me to bake my own reduced fat muffins and freeze them. I also have to note that my Double Chocolate DreamVitaTops do not have that many white chocolate chips.

If you are looking for something chocolatey for only 100 calories, 5-6 grams of fiber and under 2 grams of fat, but not moist, please try the VitaTops!

Salad Caprese Lunch

2006-05-29T22:40:00.000-07:00

I am looking forward to my Salad Caprese Lunch with tiny mozzarella pearls. I love this salad so much that I am using two compartments for it. I am also having 1 cup of grapes and 1.5 servings of trail mix (from Trader Joe's). The trail mix is made of peanuts, dehydrated pineapple and cranberries, and white chocolate chips. The mix satisfies my sweet tooth and is quite filling.

(This lunch looks better in person. See the Salad Caprese Post for a better picture of the salad.)

Salad Caprese

2006-05-29T22:27:00.000-07:00

Salad Caprese is my favorite salad. Fresh mozzarella, basil and balsamic vinegar is the perfect combination of flavor. Today, at Trader Joe's I discovered Perlini, which are tiny balls of fresh mozzarella. One serving is 28 "cheese pearls" and has only 60 calories and 4.5 grams of fat. Not bad for cheese. I made my Caprese Salad with two tomatoes, sprinkled with salt and pepper, fresh basil and balsamic vinegar. I never use olive oil in salad dressing anymore.

Tuna Fish

2006-05-22T19:57:00.000-07:00

For lunch, I packed a tuna fish salad, cut into fourths. Mango slices, Yum! The GoLean bar was also delish. The bar tasted like a candy bar. However, it was the same about of calories and almost the same amount of fat as a candy bar too. It was 6 points. Next time, I will not be buying that.

Snacks vs. Treats

2006-05-21T20:54:00.000-07:00

Recently, I read a small article on the difference between snacks and treats. The author stated that snacks are mini-meals and will provide nourishment. Treats will not meet those conditions and will therefore be less healthy, i.e. contain more sugar, etc.

I realized that I am definately giving myself more treats than snacks. Eventhough I pick my treats to be low-calorie and high in fiber, I still can do much better.

Take this lunch for instance:

Breakfast/Early Snack: 1/2 low-fat apple/cherry bran muffin (with coffee with sugar and creamer)
Lunch: Small turkey wrap sandwich with baked chips and kiwi
Late Afternoon Snack: Luna Bar

My goal is to replace my current treats with healthier snacks and move towards more nourishing foods.

Crystal Light + Fruit = Genius

2006-05-21T20:21:00.000-07:00

Blending one half cup of frozen fruit with one serving of Crystal Light Lemonade is just short of divine. I experimented with cherries this weekend. Overall, lemonade blended with cherries is good, but needed a little sweetener (splenda or sugar). I prefer strawberries, but will keep branching out with other fruits. I can't wait to try mango!

Mexican Lasagna

2006-05-01T21:36:00.000-07:00

I lightened up this vegetarian Mexican Lasagna for dinner. This casserole is full of fresh spinach, pinto beans, and salsa. I used low-fat corn tortillas and part-skim cheese. I reduced the amount cheese from two cups to one and half cups. This lightened "Lasagna" serves four at 350 calories each and 11 grams of fat. (I also omitted the cilantro, because I am not a fan of cilantro.)

If you are a fan of fat-free tortillas I would use those. Next time I make this, I am going to omit the cheese in the bottom layer.

This dish was satisfying and tasty. However, it was no substitute for my favorite spinach and cheese enchiladas.

Fruit Kabob's Steal the Show

2006-04-30T21:49:00.000-07:00

I am ga-ga over Kettle's new baked chips, "Bakes". These are their aged white cheddar, which have 120 calories per serving and only 3 grams of fat. They are 100 times better than Baked Lays. These chips accompany a Plain Jane turkey sandwich. The pineapple and strawberry fruit kabob's steal the show.

*The Luna bar is for my afternoon snack.

Tuna Pasta Salad

2006-04-16T21:57:00.000-07:00

Tuna Pasta Salad is not an exact science. This recipe was borrowed from a poster on a forum that I frequent. My lunch is made from one and half stalks of medium celery, frozen peas, cooked medium pasta shells, one 3 oz pouch of tuna, 2 TBSP of light mayonnaise, teaspoon or so of Dijon mustard, salt and pepper. Mix together and enjoy.

The creator of this recipe also adds cider vinegar to her salad. I would have added halved seedless grapes if I had a larger container. I packed the grapes on the side to enjoy.

I apologize for the dark photo.

Vegetarian Pita Sandwich

2006-04-09T15:47:00.000-07:00

The previous lunch of pita slices with hummus evolved into this vegetarian pita sandwich. The pita sandwich is filled with hummus, sprouts, shredded carrots, sweet bell peppers, and persian cucumbers. These veggies were previously my side items and now became the main course. I packed seedless grapes and strawberries to complement the sandwich. This lunch was more satisfying than the previous pita slices and toppings.

Pita Slices with Hummus

2006-04-09T15:36:00.000-07:00

This lunch was supposed to be pita slices with hummus and then topped with shredded carrots, red peppers, and Persian cucumbers (miniature cucumbers from Trader Joes). I had a hard time keeping the layers on the pitas without them toppling off into my lunch box with every bite. This lunch was not as filling as I had anticipated. This could be because I started working out and my body may need more nourishment.

Crockpot Chicken with Corn & Black Beans

2006-03-29T22:20:00.000-08:00

I found this recipe on the WeightWatchers Message Boards and decided to give it a try. I used fat-free cream cheese and it was quite noticeable. If you do not mind the obvious taste of the fat-free cream cheese then go right ahead and use it. If you are more concerned with the overall taste than the fat content then use regular cream cheese or compromise with the reduced fat spread. Regardless of my cream cheese decision, this recipe was quite easy and enjoyable. I will be adding it to my meal-planning options.

Crockpot Chicken with Corn & Black Beans

4-5 boneless chicken breasts
1 can black bean
1 can corn
1 jar salsa
1 package cream cheese

Place the frozen chicken breasts in the crockpot. Add 1 can of black beans (drained), 1 jar of salsa, and 1 can of corn (drained). Keep in crockpot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

4-5 servings

Unfortunately, I do not have the points on this. I plan on calculating the NI one of these days and will update this posting when I do.

Bento Box

2006-03-23T21:20:00.000-08:00

My new Bento Box turns a simple lunch of cottage cheese (sprinkled with chives) and apple slices into something hip. The bottom container is smaller and therefore when the food is gone these tiers can be packed inside one another. I also have an adorable little bag that matches this box.

Spring Rolls Lunch

2006-03-23T20:49:00.000-08:00

As promised, here is the picture of my fabulous spring rolls lunch. This lunch included sides of sliced pear and one serving of Trader Joe's Cat Cookies. I was freezing cold the day I packed this for lunch. I ended up buying a small broth soup and eating only two of the spring rolls. Everything else was brought back home.

Spring Rolls with Dipping Sauce

2006-03-12T20:31:00.000-08:00

My good friend referred me to these Vietnamese Spring Rolls. They make an excellent light meal. I made my spring rolls with the mini-shrimps.

*My own picture of my fabulous Spring Roll lunch is coming soon. Right now, the computer that I upload pics with is having DSL Router issues. :( The recipe suggests four rolls to a serving. I am have packed four rolls, with pear slices (3/4 of pear, drizzled in lemon juice) and one serving of Trader Joe's cat cookies (15 pieces).

Taco Dip

2006-03-05T22:18:00.000-08:00

I transformed last night's tacos into today's taco dip. The bottom layer is ground turkey with taco seasonings. I topped the turkey with a very thin layer of fat-free sour cream. Next comes the shredded lettuce and chopped tomatoes. All sprinkled with reduced-fat fancy shredded cheese and green onions.

To my dismay, I could not find baked tortilla chips anywhere this weekend. Instead of the baked chips that I desperately sought, I am having one serving of Trader Joe's bite-sized tortilla rounds. At least there will be no trans-fat, aka hydrogenated oils.

Also, there is red pepper and nectarine slices (drizzled with lemon juice to prevent browning).

Craving Cottage Cheese

2006-02-26T22:24:00.000-08:00

Tomorrow's Lunch will be fat-free cottage cheese with Life Cereal. I have sides of sliced kiwi and apple slices with peanut butter. This maybe breakfast and lunch or lunch and snack. Technically, there are 2 servings of cottage cheese in the compartment.

*I did not realize that this picture turned out really dark. I already packed up my lunch box and refuse to take it out for another pic. I am not that obsessive......Maybe if it were earlier.

Spaghetti Squash

2006-02-23T21:34:00.000-08:00

Why have I never had spaghetti squash before? It was fast and easy. Ok, it is easy, but not so fast - you have to bake the squash for an hour. After the effortless baketime, it is fast and simple.....And so delicious.

I decided to make Spaghetti Squash with Garlic for dinner after watching Everyday Food. I used minimal oil, but added back the fat with fresh shavings of parmesan cheese. I am most impressed with nature. With the flick of my wrist, the flesh of the squash easily formed the spaghetti like strands.

*Per serving: 166 calories; 7.8 grams fat; 2.6 grams protein; 25.4 grams carbohydrates; 5.4 grams fiber

* Adding cheese changes the posted nutritional information.

Radish Tea Sandwiches

2006-02-22T22:28:00.000-08:00

We received our first Community Sustained Agriculture organic food box today from EatWell Farm. I love it and should have taken a picture of all the awesome produce. Currently, we will receive our locally grown produce every other week. I think we may have to switch it to a weekly box. Unfortunately, I typically let produce go to waste before I use it. My plan is to incorporate more produce into my diet on a daily basis and with CSA I will always have a variety of produce available to me.

For lunch, I will be having Radish Tea Sandwiches. Yes, I know they have butter in them...I used a very small amount. Additionally, I am having a CSA madarin orange and some dry cereal that I mixed in Craisins and almond slivers. We received adorable baby heads of lettuce in this box. Although, this salad is made from our former lettuce.

Red Pepper Risotto

2006-02-19T20:41:00.000-08:00

Lunch will be a homemade Red Pepper Risotto (recipe below) with a salad, baby carrots, and 1/3 cup of craisins. The dressing is Annie's Naturals Low Fat Gingery Vinergrette.

I would definately categorize this lunch as part of the Slow Food Movement.

Red Pepper Risotto

1. Chop 3 Large Red Bell Peppers *, set aside
2. Heat Olive Oil (I used less than 1 TBSP). Add 3 cloves thinly sliced garlic and 1-14 oz can diced tomatoes. Simmer for 5 minutes.
3. Add the Chopped Bell Peppers and 2 Bay Leaves and simmer for 15 minutes or until the vegetables are tender.
4. Add 2 1/2 cups Arborio Rice to the vegetable mixture and cook over gentle heat for 2 minutes.
5. In a seperate pan, bring 5-6 cups of vegetable stock to a simmer.
6. Add 2 ladles of the stock to the vegetable mixture and cook until all the stock has been absorbed into the rice. Continue adding the stock in this manner, until the rice is tender.
7. Season with salt and pepper.
8. Remove pan from the heat, cover and let stand for 10 minutes.
9. Stir in 6 fresh basil leaves, snipped.

*It is best to use or roast your own Red Peppers, however, I omitted this step and the Risotto is still very good.

It's kinda healthy.....

2006-02-08T22:25:00.000-08:00

I had to post my lunch. I am addicted to posting these. First, the healthy stuff. I have a salad and newly in-season and locally grown strawberries. The mini-bagels aren't awful: 140 calories per bagel. In fact, I am only bringing one and half mini-bagels to work tomorrow. When I attempted to close the lunch box with 2 they would not fit. I still think the pair makes a better picture. Now for the really bad item-Oreo Jello Pudding. I thought it was a good idea at the time. The pudding looks unnaturally glossy in the photo and has hydrogenated oils in the ingredients. Hey, at least it is made with skim milk. Kidding. (It is made with skim milk, but that doesn't make up for trans fat. I think it is about 120-140 calories per serving as well.)

Chicken Satay with Peanut Sauce

2006-02-06T22:45:00.000-08:00

I will admit it. Tomorrow's lunch did take some work. However, I do have leftovers to share with my boyfriend for dinner. I tried a new recipe for Skewered Chicken with Peanut Dipping Sauce. The chicken is excellent, however, the peanut sauce is a little too spicy for my taste. Next time I will be reducing the Thai red curry paste. My lunch also includes organic soba noodles, mango drizzled with lime juice, and red bell pepper slices.

Midweek Meatloaf

2006-01-31T22:28:00.000-08:00

I made Home-Style Meatloaf to bring to lunch. I made this meat loaf with extra-lean ground turkey instead of the suggested ground sirloin. I have not yet calculated the actual calories or fat grams, but I am hoping it will be slightly lighter than this recipe. I have also packed slices of bread, cucumber and an orange to enjoy.

Lunch - Plan B

2006-01-29T22:18:00.000-08:00

Tomorrow's lunch will be a basic turkey sandwich, small spinach salad with an orange and crackers for snacks. My original plan was Trader Joe's Gnocchi, however the package did not serve three as I had planned for. Instead, it ended up being well under three cups, therefore I had one serving for dinner and my boyfriend enjoyed the rest.

Breakfast & Lunch 1/27/06

2006-01-26T22:07:00.000-08:00

Yippee! I received my Laptop Lunchbox in the mail and it is purple! Tomorrow, I will be having Cold Asian Pasta with Peanut Butter Sauce for lunch. The recipe for this Asian pasta salad can be found in the Laptop Lunchbox User Guide. I also packed slices of an orange and cucumber mixed with red bell pepper slices for snacks. I still had a compartment left and decided to pack a breakfast too. I packed a homemade muesli. I mixed oats and chopped dried apricots with a drizzle of honey, a tablespoon or so of apricot perserves and then stirred in enough milk (soy milk is really good too) to moisten the mixture. It needs to be refridgerated overnight. The muesli shown is before it has been refridgerated and therefore has not yet set. This looks like a ton of food, but I am going to try to eat more throughout the day and less at night. Currently, I drink coffee until 1:30pm. Then I had a small broth soup and a roll for lunch. I ate dinner at 8pm. Usually, I eat more at night, but tonight it wasn't too bad (homemade chili and a GoLean bar).

Turkey Chili for Lunch

2006-01-22T21:55:00.000-08:00

I have decided to start bringing my lunches to work. Which is depressing, since I would rather leave my building than spend another hour there.

Tonight I packed one cup homemade turkey chili (about 250 calories), Trader Joe's Corn Tortilla Flat Bread Crackers (90 calories) and a Spinach Salad. This will probably be too much food, since I had one cup of chili and some crackers for dinner and that filled me up. I have a secret fear of not having enough food at work and then resorting to junk food.

Thai-Style Ground Beef

2006-01-21T10:47:00.000-08:00

Thai-Style Ground Beef is a keeper. Minus the fish oil. Yuck.

Bananas Foster Shake

2005-12-22T12:13:00.000-08:00

I am working on perfecting a low-point Bananas Foster Shake. Currently, my version is almost identical:

Blend together 1 frozen banana, 1 cup fat-free vanilla frozen yogurt, 2 cups cold skim milk, 1 tsp rum extract, 1 TBSP Hershey's Caramel Sundae Topping (fat-free) and 2-4 ice cubes. Garnish with a sprinkle of Cinnamon or Nutmeg.

I do not have the ingredients on hand and will edit this post when I actually try this recipe. This modified recipe serves 4 and is 2.5/serving. I intend to add my "flavorless" protein powder to the mix, once I have a recipe that is low in points and delicious.

Yummy! Gingerbread Cookies

2005-12-12T16:43:00.000-08:00

The one-point, 59 calorie, gingerbread cookie! With icing!Use the icing to spell out guests names and create fabulous and edible place settings as well. Before baking, poke a hole in the cookie, near the top. Then bake and string some ribbon through to make awesome oranments. Also, try baking gingerbread bells, stars, Christmas trees, and angels. The fun never stops with cookie cutters.

Apricot-Glazed Chicken

2005-12-10T21:55:00.000-08:00

4 Servings
6 points per Serving

1 lb boneless, skinless chicken breasts
1/4 cup orange juice
1/4 cup dried apricots, quartered
1/2 jar of apricot preserves
1.5 TBSP lemon juice
salt & pepper

Preheat oven to 425 degrees. Move rack to the center of the oven.
In a bowl, whisk together the orange juice, apricots, preserves, lemon juice and salt & pepper. Set aside.
Season both sides of the chicken with salt and pepper. In a skillet, sprayed with non-stick spray, lightly brown both sides of the chicken breasts. Remove chicken breasts and place in a baking dish.
Wipe out any chicken fat/grease from skillet. Add the orange juice mixture to the skillet. Over high heat, briskly whisk the juice mixture until it becomes a syrup (about 3 minutes).
Cover the chicken with the apricot syrup and bake until the chicken is done (160 degrees). About 12 minutes.

I served this with plain couscous and a veggie, preferably a 0-point veggie or mixed greens. The apricot glaze is delicious spooned over the couscous. This recipe was modified from a recipe in Cook's Country Magazine.