Roasted Aioli Potatoes
Posted: May 31, 2009 Filed under: Potato, Side dish 1 Comment »These are fabulous and a great easy side dish to any meal! They complimented our Salmon dinner perfectly. Check out Made my Mel’s site for more great recipes!
ENJOY!
Ingredients:
6 new potatoes
2 tablespoons of olive oil
1 tablespoon of light mayo
2 cloves of garlic, pressed
2 teaspoons Italian seasoning
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Cut the potatoes into halves or quarters, depending on the size. Combine olive oil, mayo, garlic and seasonings in a medium bowl. Add potatoes and toss with the mayonnaise mixture, coat well. Roast the potatoes on a cookie sheet for 30-40 minutes, or until golden brown.
Tropical Fruit Smoothie
Posted: May 29, 2009 Filed under: Beverages, Breakfast, Fruit, Light and healthy, Quick, Smoothie 1 Comment »Dole has great mixed fruit bags in the freezer section. I came across their tropical mix the other day and thought it would be great in my smoothie. It was fruity, tasty, and went perfectly with my vanilla protein powder!
ENJOY!
Ingredients:
1 cup tropical fruit mix frozen fruit
1 cup ff milk
1 scoop protein powder
Directions:
Throw everything into blender and blend well breaking up all the frozen fruits. Serve immediately!
Cheesy Skillet Chicken
Posted: May 28, 2009 Filed under: Cheese, Chicken, Pasta, Quick 1 Comment »A great easy weeknight recipe found on Lauren’s Kitchen Blog. Not sure who originally came up with it, but it has been going around the cooking board for quite a while now and it is great. I would drain some of the tomato juice out and use a bit less milk and soup since it seemed very runny, but all and all it was great!
ENJOY!
Ingredients:
2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can Healthy Request cream of chicken soup
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella
Directions:
Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.
Strawberry Shortcake Cookies
Posted: May 26, 2009 Filed under: Cookies, Fruit, Holiday Recipe 4 Comments »Nothing says summer like strawberry shortcake. So when I saw these cookies in the latest edition of Everyday Living, I knew I had to make them for the girls night in party I was going to. This recipe makes 3 dozen.
ENJOY!
Ingredients:
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Directions:
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Butterscotch Whole Wheat Granola Bars and May Tasty Tool: Stand Mixers
Posted: May 25, 2009 Filed under: Bars-dessert and cookie, Breakfast, Chocolate, Granola Bars, Light and healthy, Quick, Snack 1 Comment »For this week’s before workout snack I wanted to make granola bars. I used my previous recipe, but changed it up a bit. Here is the recipe I came up with and found them to be very filling and very delicious!
I am also submitting this recipe to Joelen’s Culinary Adventures May Tasty Tools blog event! Check out her blog at the end of the month for all the great stand mixer recipes!
ENJOY!
May 09 tasty tools: stand mixer
Ingredients:
1 cups cheerios
3 1/2 cups dry quick or old fashioned oatmeal
1/2 cup honey
1 tsp baking soda
1 cup ww flour
1/2 cup melted butter
1 tsp vanilla
1 mashed banana
1/4 dark brown sugar
1/4 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup walnuts
Directions:
Mix all ingredients except chips and nuts in mixer. Mix well. Add in chips and nuts and gently mix in. Bake in prepared 9×13 pan at 325 degrees for 18-22 mins or until golden brown. Let cool 10 mins. Cut into squares. Let cool completely. I like to wrap them and freeze and just take one out as needed in the morning before my early AM workouts. They are great right out of the freezer!!
Banana Cupcakes with Honey Cinnamon Frosting
Posted: May 25, 2009 Filed under: Cakes/Cupcakes, Frosting, Fruit, Holiday Recipe, Spreads, Toppings 6 Comments »My great friend Erika was having a girls night in and I wanted to bring a dessert. I was wanting to make a cupcake, but didnt want the traditional vanilla or chocolate. I found this recipe on Martha Stewart’s site and they were very easy to make and were fantastic with the cinnamon-honey butter cream!
ENJOY!
Ingredients:
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting-See below
Directions:
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired
Honey Cinnamon Frosting:
Ingredients:
1 1/4 cup confectioners’ sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
Directions:
In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes. Frost cupcakes.
Chocolate caramel nut bars
Posted: May 23, 2009 Filed under: Bars-dessert and cookie, Chocolate, Dessert 4 Comments »My weekly baking for H garage buddies continues. They have loved everything I have sent, but have especially loved the caramel nutty type bars the best. So this week when I came across this recipe on Kraft.com, I knew this is what I would be making!
ENJOY!
1 bag (14 oz.) KRAFT Caramels
PREHEAT oven to 350°F. Place caramels and 1/3 cup of the milk in heavy saucepan; cook on low heat until caramels are completely melted, stirring frequently. Remove from heat; set aside. Mix remaining milk, dry cake mix and butter in large bowl. Press half of the cake mixture firmly onto bottom of 13×9-inch baking pan to form crust. Bake 10 minutes.
SPRINKLE 1 cup of the walnuts and 1/2 cup of the chocolate chunks over crust. Top with caramel mixture; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mixture; press gently into caramel mixture with back of spoon. Sprinkle with the remaining 1/2 cup each walnuts and chocolate chunks.
BAKE an additional 18 minutes or until lightly browned. Cool completely. Cut into 32 bars to serve.
Peach Smoothie
Posted: May 22, 2009 Filed under: Beverages, Breakfast, Fruit, Light and healthy, Quick, Smoothie Leave a comment »Another great filling smoothie!
ENJOY!
Ingredients:
1 cup chopped peaches-fresh or frozen
1 cup ff yogurt
1 scoop vanilla protein powder
1 cup ice if fruit is fresh
splash of ff milk or low cal juice
Directions:
Throw all ingredients in blender and blend well. Make sure all peaches are blended. Serve immediately.
Lower Fat Pumpkin Oatmeal Muffins
Posted: May 21, 2009 Filed under: Breakfast, Light and healthy, Muffins, Pumpkin 3 Comments »Found on about.com, these muffins were incredibly moist, lower fat, and delicious. Perfect to grab before my 5 AM workouts…Easy, portable, portion controlled, and quick to make!!!
ENJOY!
Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1/2 cup raisins (optional)-I omitted
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten, or 2 egg whites-I used egg whites
Directions:
Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cases evenly and bake for 22-25 minutes.
Per Serving: Calories 228, Calories from Fat 60, Total Fat 6.7g (sat 0.5g), Cholesterol 0mg Sodium 146mg, Carbohydrate 37.9g, Fiber 2g, Protein 4.2g
Blueberry, peach, and spinach smoothie
Posted: May 20, 2009 Filed under: Beverages, Breakfast, Fruit, Smoothie, Spinach 5 Comments »It isnt gross, I swear!! I have always heard throwing spinach in your smoothie is not only healthy, but you cant taste it at all. I was hesitant about this, but today decided to throw it in my peach and blueberry smoothie. And guess what? Full of fiber, healthy goodness and YOU CANNOT TASTE THE SPINACH!! YAY healthy and good! Add spinach to any smoothie to up its health factor!
ENJOY!
Ingredients:
1/2 cup peaches
1 cups blueberries
1 cup packed fresh spinach leaves
1 cup ff milk
1 cup ice
1 scoop vanilla protein powder
Directions:
Throw everything into a blender. Blend until WELL blended and smooth. Serve immediately.
