Homemade Fig Newtons

Filling:
1 cup finely chopped dried Black Mission figs
1 cup water
1 1/2 cup apple juice
1/4 cup sugar

Cookie Dough:
1 stick unsalted butter, softened
1/2 cup sugar
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

1. Make the filling: Combine the figs, water, apple juice and sugar in a medium sauceapan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours until the figs are so soft that they’re spreadable.

2. Transfer to a food processor or blender, blend till smooth.  Allow to cool.

3. Make the dough: Cream together the butter, and sugar  in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle. Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.

4. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

5. On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on the parchment-lined baking sheets, seam side down. 

6. Using a serrated knife, slice each log on the diagonal into 10 cookies.  Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

Butternut Squash Stuffed Shells with Cream Sauce

Butternut Squash Stuffed Shells with Cream Sauce

Ingredients
2 1/2 cups Butternut squash puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pinch ground cardamom
1/4 cup butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups favorite mushrooms sliced (portabella)
Directions
Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 350 degrees F .
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
Stuff squash mixture in pasta shells and place in a 9x13 pan.  Pour Cream sauce over shells and serve.

Creamy Artichoke Lasagna

Creamy Spinach 

Artichoke 

Lasagna

Ingredients

• Jar  marinated artichokes
• 1 Bag spinach
• 9 dried lasagna noodles
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 15 - ounce carton ricotta cheese
• 1 cup finely shredded Parmesan cheese (4 oz.)
• 1 cup snipped fresh basil
• 1 egg
• 3/4 teaspoon salt
• 1 cup vegetable or chicken broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream
• 1 cup shredded mozzarella cheese (4 oz.)

directions

1. Preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, spinach, pine nuts, and half of the garlic. Cook for3-5 minutes or until spinach is tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.
2. For sauce, in a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
3. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
4. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the spinach/artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
5. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

Packed Lunch

My children have gotten hot lunch at school for years...but for some reason they decided they wanted to bring their own lunch.

I don't know about you...but I have found myself floundering around trying to find items to put into the kids lunch...  I tend to end up with making a peanut butter sandwich and a piece of fruit.  

My children started school this week and I wanted to give them some food that is healthy and that they would eat!  Because lets face it...if they don't like it...they will probably throw it away.

So this is what we did...

My daughter "wanted" a peanut butter and jelly sandwich, so I did make one...but on homemade bread, apple and homemade granola bar.

The second day I packed hummus and some fresh veggies, homemade granola bar, Tortilla chips...She loved it!  Note:  she did come home saying that she didn't think that anyone else eats as healthy as her :)

The third day I made little pizzas out of English muffin dough that didn't rise high enough (perfect size pizza), some carrots sticks and a homemade granola bar.

In my quest to give them healthy lunches I came across this site that give hundreds of ideas for lunches.  I thought I would share with you...and hopefully you might get inspired like me.

Happy Healthy Lunches at:

http://easylunchboxes.smugmug.com/The-Best-Lunchbox-System/Yummy-Lunch-Ideas/10136835_YSuyb#!i=696914291&k=YxmUd

Homemade Mac and Cheese

Nothing says home cooking like Mac and Cheese!  This is one of my families favorite comfort food!  Eat it with some veggies and you are good to go.

Ingredients:
2 cups uncooked elbow macaroni (8ounces)
1/4 cup butter
1/4 all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp Worcestershire sauce
2 cups milk
2 cups shredded cheddar cheese (8 ounces)

Directions:
Cook macaroni according to package.
Heat oven at 350 degrees
Heat butter in a 3qt saucepan over med-low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce.  Cook over med low heat, stirring constantly, until mixture is smooth and bubbly.  Add Milk and cheese.  Cook over med low heat stirring constantly until cheese is melted and it starts to thicken..
Stir cheese sauce over macaroni and put in a 2 qt. casserole dish.
Bake uncovered 20-25 min or until bubbly.
Let cool for 5 min.
Serve

6 servings

Chocolate Chia Pudding

This is super easy, healthy and Delicious!!!  It's a healthy way to get that Chocolate Craving in...

8 oz Dark Chocolate Almond Milk

2-3 Tbl chia seeds

Add to together in glass dish

Chill for at least 2 hours or overnight

Enjoy your healthy chocolate fix!

Quick Pizza Crust

Ingredients

1 pkg active dry yeast (2 1/4 tsp)
1 tsp. white sugar
1 cup warm water (110 degrees)
2 1/2 cup all purpose flour
2 Tbl. olive oil
1 tsp. salt
cornmeal

Directions

Preheat oven to 450 degrees.
In medium bowl, dissolve yeast and sugar in warm water...(10 min)
Stir in flour, salt and oil. Beat until smooth. Let rest 5 min.
Turn dough onto a lightly floured surface and roll into a round.
Transfer to a lightly greased pizza pan, sprinkled with cornmeal.
Add favorite toppings
Bake 15-20 min or until golden brown.
Let sit for 5 min. before serving.

Thai Red Curry

Ingredients

1 jar of curry paste
2 bags of frozen stirfry vegetables
1 can of chicken broth
1 can of coconut milk
1 Tbl. Fish Sauce
1 lb. of chicken cut into 1-2 inch pieces(can add favorite protein)
1 lrg onion chopped
1 sm. sweet potato pealed and chopped
2 garlic cloves minced
1 Tbl. minced ginger (in jar)
olive oil
salt and pepper
siracha sauce to taste

1 cup dry Jasmine Rice

Directions

Start rice according to directions on package

In a skillet place 1 Tbl or olive oil, add onion, and sweet potato, saute until almost soft on med-high heat and set aside in a bowl.

Add another Tbl. of oil to pan and add chicken, season with salt and pepper.
Add garlic and ginger to chicken when its about half cooked.
Cook on Med-high until chicken is no longer pink.

Add back onion and sweet potato.
Add bags of frozen vegetables
Add Chicken Broth
Simmer until vegetables are cooked

Mix in fish sauce and curry paste and siracha sauce to taste (this is spicy)

Add Coconut Milk

Simmer about 5 more minutes

Serve over Jasmine Rice

Spicy Good!

Spinach Pie

Ingredients

1 lb Feta cheese
1 chopped onion
2 eggs
2 bags of spinach
1 pkg. Filo dough
1 stick of butter
9x13 baking dish

Directions

Melt butter in a microwave safe bowl for 1 min.
In a large bowl mix cheese, egg, onion...then add spinach and coat
Unroll Filo dough, place a piece in baking dish and brush with butter (4x)
Then add 1/4 of mixture
Repeat with butter and filo dough and then mixture
Top layer should be Filo dough (sprinkle with some water)
bake at 350 for 1 hour or until golden brown
Let cool
Serve warm or cold

Inside-Out Cheeseburger

Makes 4 Burgers

Ingredients

1/2 Cup of your favorite blend of cheese (chedder, swiss, american, etc)
1 lb. lean ground beef
1 Tbl. Worcestershire sauce
2 tsp Montreal Steak Seasoning

Directions

Mix ground beef and seasonings together, shape into 8 small patty.
Add Tbl. of cheese to one patty and cover with another patty
Seal the patties together.
Grill 4 min on each side ( or on George Foreman)
Let sit after grilling for 3 min.
Serve

I also like to add onion in the middle too!
The options to these are endless...
Create to your hearts desires.

Rosemary Ranch Chicken Kabob

Ingredients

1/2 cup olive oil
1/2 cup ranch dressing
3 Tbl. Worcestershire sauce
1 Tbl. minced rosemary
2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1/4 tsp. ground blk. pepper or to taste
1 Tbl. sugar
1 lb. of chicken tenders or breast

Directions

In a medium bowl, stir together olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Place into a large plastic storage bag.

Cut up chicken in to 2 inch pieces and put into bag with marinade.

Chill for 2 hours or overnight.

Thread chicken onto skewers.

Grill chicken for 8-12 minutes or until chicken is no longer pink.

Serve with fresh grilled veggies

Mushroom Risotto

Ingredients

4 cups low sodium beef broth
1 tablespoon olive oil
1 pound assorted mushrooms, chopped
2 yellow onions, finely chopped
4 garlic cloves, minced
1 tablespoon minced thyme or rosemary
1 cup risotto rice, such as Arborio, Carnaroli or Vialone Nano
1 cup dry white wine
1/2 cups grated or slivers of Parmesan cheese
1 tablespoon unsalted butter

Directions

Place the beef broth in a small saucepan over low heat. Heat a large skillet over medium heat and add the olive oil. Add the mushrooms, onions, garlic, and thyme or rosemary. Cook 6 to 8 minutes, stirring often, until the mushrooms give off their liquid and the onions start to soften. Add the rice and cook a minute more, stirring once or twice.
Add the white wine and cook 1 to 2 minutes, stirring continuously until the liquid is completely absorbed. Add a half cup of the beef broth and reduce to a hearty simmer. Continue to add half cups of the beef broth as the rice cooks, for a total of about 30 minutes or until the rice is soft to the bite or "al dente". Stir in half the Parmesan and the butter. Serve immediately with remaining Parmesan

Five Spice Turkey and Lettuce Wraps

This is one of my favorite "healthy" meals lately. It is loaded with flavor, your taste buds will thank you for this one :)

INGREDIENTS

1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce,
1 teaspoon five-spice powder,
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded

PREPARATION

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.


Nutrition
Per serving: 285 calories; 11 g fat ( 3 g sat , 1 g mono ); 66 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 26 g protein; 5 g fiber; 543 mg sodium; 390 mg potassium.

Spinach and Artichoke Grilled Cheese

Spinach and Artichoke Dip is such a popular appetizer...loved by many.
So why not make it into a sandwich...
Tell me what you think?


Yield: 2 servings
INGREDIENTS
1 tbsp. olive oil
2 cloves garlic, minced
About 3 cups chopped spinach leaves, stemmed, washed and dried
Salt and pepper, to taste
1/3 cup artichoke hearts, chopped
2 tbsp. sour cream or Greek yogurt
1 cup freshly shredded cheese*
4 slices artisan bread, such as sourdough
Butter, for cooking

DIRECTIONS
Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and sauté just until fragrant, about 30 seconds. Add the spinach to the pan and stir occasionally, cooking until wilted. Cook a minute or two more until most of the liquid has evaporated. Season with salt and pepper to taste. Stir in the artichokes and sauté one minute more. Remove the pan from the heat and stir in the sour cream.

To assemble the sandwiches, lay two pieces of bread out. Sprinkle about ¼ cup of the shredded cheese on each slice. Top each with half of the spinach artichoke mixture. Divide the remaining cheese between the two sandwiches and top with the remaining slices of bread. Melt a pat of butter in a large skillet over medium heat. Toast the sandwiches, turning once, until golden brown on both sides and cheese is melted. Serve immediately.

Steak and Cheese Melt

I am taking a classic sandwich and making it grilled...Can't loose here folks!


Ingredients:

8 slices of sourdough bread
Pkg. Portabella mushrooms sliced
1 large Onion sliced
1 1lb Steak cooked to likeness or roast beef
4 slices of American Cheese
4 slices of Provolone Cheese
Montreal Steak Seasoning
butter at room temp.
olive oil

Directions:

Saute sliced mushrooms and onions in pan with olive oil until soften
add Montreal Steak Seasoning to taste
Slice steak and add to mushroom and onion mixture
Take bread and butter one side
Place on George Foreman Grill or Pan
Add slice of provolone cheese
Add steak mixture
Then american cheese
Place buttered bread on top (butter side out)
Grill for 5 min or until golden on both sides

Pear & Gruyere Panini

I found this Sandwich at: http://www.fresh365online.com/recipes/2010/11/9/pear-gruyere-panini.html

With pears coming into season...what a great sandwich to try!

makes 2 panini

4 slices Ciabatta (about 3/4" thick)
honey, to taste
1 pear, cut into thin slices (I used Bartlett)
8 thin slices Gruyere
1/4 t fresh thyme leaves
1 T olive oil

Generously drizzle each slice of Ciabatta with honey. Top with pear slices, dividing evenly among the four slices. Top two of the slices with an even amount of Gruyere, and thyme, followed by the 2 slices of bread with pears, fruit facing down.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down*. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.

*this step can also be done in a panini press

Bacon Guacamole Melt

Ingredients
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature









Directions
Cook the bacon until crispy and set aside on paper towels to drain.
Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Easy Guacamole

Take 3 ripe avocados and mash
Chop a small onion and add to avocado
Put 2 Tbl. of your favorite salsa
Juice from a lime
and a sprinkle of cayenne pepper
Mix all together
Refrigerate 1 hour
enjoy!

Caprese Melt

I love this time of year...
My tomatoes are ripening...
The Basil is growing...

Gardening is such a satisfying hobby of mine. It takes hard work, but in the end it's worth the effort!

There is nothing better than being able to pick fresh produce right out of the garden!

Ingredients:

8 slices of Italian bread
1 large tomato sliced
1 cup of fresh Basil (large handful)
8 slices of Mozzarella cheese
Salt and pepper
Butter at room temp.



Directions:

Butter one side of bread and place on grill or pan.
Place one piece of Mozzarella cheese on bread.
Put a slice of tomato and a 1/4cup of basil.
Place another slice of cheese.
Add a buttered piece of bread (bread side out)
Grill 2-3 min or until golden
Flip sandwich and grill other side for 2-3 min until golden and cheese is melting (if you are not using George Foreman Grill).
Let sit for 2 min and serve.

Ham, Swiss and Pineapple Melt

This is a great sandwich for leftover ham...

Makes 2 sandwhiches

4 slices bread (thick slices)
4 slices swiss cheese
2 slices cooked ham
1/2 cup crushed pineapple, well drained (divided into 2 portions)
butter, room temperature


Directions:
1 Prepare a large skillet or George Foreman Grill.
2 Place two slices of bread on a work surface and spread butter on bread(to be face down on grill)
3 Cover slice of bread with cheese, then one slice of ham, then one portion of pineapple.
4 Finish with a second piece of cheese.
5 Top each sandwich with a slice of bread(buttered side out)
6 Add the sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden, using a spatula carefully turn them over.
7 Cook until the cheese is fully melted and the undersides are golden.
8 Let stand for about 2 minutes before slicing.

Jalapeno Popper Melt

For anyone that knows me...I like things spicy!
And this is the perfect "spicy" sandwich!
So if you like to live on the spicy edge, this is a must try.

Ingredients
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
2 tablespoons cream cheese, room temperature
1/2 cup jack and cheddar cheese, shredded

Directions

Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, the remaining cheese and finally the other slice of bread.
Heat a non-stick pan over medium heat (or George Foreman Grill ;)
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

George Foreman Grill

How many of you have gotten a George Foreman Grill?

And it sits...

As for me, we pull it out every once in a while to make burgers.

So we just had burgers and I'm thinking... "why don't I use this more often?"

What could I do?

And then it dawns on me...

Grilled sandwiches!!!

I have this sandwich shop nearby that I love the grilled sandwiches!

Well hello, I can do that on my George Foreman Grill!

So this gets my brain a turning...

Now I'm excited to share some recipes that I have found and looking forward to hear some ideas from you!

Let's get creative

Sandwich Recipes

Raw Balls

In my quest to eat healthier I have decided to try something new! That's right! New!
Raw eating is really popular right now and I thought I might try my hand at it. So I came up with my own version of "RAW BALLS" and I'm gonna call them Potassium Plungers :) They are full of potassium which is essential for the proper functioning of the heart, kidneys, muscles, nerves, and digestive system.

Prepare to eat healthy...

These chocolaty balls of goodness have NO sugar! None Nada zilch !!!

You are gonna feel healthier just reading this ;)

Ingredients:

3/4 cup pecans
3/4 cup walnuts
1/4 cup chia seeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/3 cup carob powder or cocoa powder
3 cups dates ( I used deglet noor dates)

Put pecans, walnuts, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds in a food processor until chopped. Then add carob or cocoa powder. Pulse to mix.
Add dates and pulse to chopped up (check to see if you can make a ball with mixture, if too dry add some more dates until it holds together).
Roll into balls.
Makes 24
Refrigerate 3-4 days

These have only 136 calories and are so goooood for you!

208mg of potassium
43mg magnesium
48mg of calcium
3g protein
"0" cholesterol

Spinach and Strawberry Salad

Ingredients:

2 cups spinach
4-6 strawberries sliced
1/4 cup of walnuts
1 oz of feta cheese

Directions:

Place spinach on a plate
Slice strawberries and add to spinach
Sprinkle walnuts on top of salad
Crumble feta on top.
Add favorite Dressing

I like:
Briannas homestyle blush wine vinaigrette

California Roll Salad

If you want the taste of sushi and you don't want the hassle of rolling it...Try this! It's a great alternative and it taste really yummy!!

INGREDIENTS:

1 cup short-grain brown rice
1 tbsp wasabi paste
2 tbsp low-sodium soy sauce
2/3 cup rice wine vinegar
1/2 tsp raw honey
1 English cucumber, diced into 1/4-inch chunks
4 nori sheets, quartered and cut into 1/4-inch strips
1 large carrot, peeled and thinly sliced
8 oz crab meat pieces (claw or jumbo lump)
1 avocado, pitted, peeled and sliced
4 cups baby spinach

INSTRUCTIONS:

In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes.
In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.

Nutrients per serving (1 cup spinach, 1 1/2 heaping cups rice-crab mixture, 1/4 avocado): Calories: 360, Total Fat: 10 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Omega-3s: 350 mg, Omega-6s: 930 mg, Carbs: 54 g, Fiber: 9 g, Sugars: 4 g, Protein: 18 g, Sodium: 490 mg, Cholesterol: 55 mg

Broccoli Bacon Salad

This is one of my favorite summertime salads!

1 large bunch of broccoli
1 sm. red onion
1/2 cup raisins
1 cup cheddar cheese cubed
1/4 cup sugar
1 Tbl. Red wine vinegar
1/2 cup mayo
10 cooked slices of bacon or package of already cooked bacon (in jar or bag)

-mix sugar, vinegar, mayo and set aside
-cut up broccoli into bite size chunks
-chop onion
-cook and chop bacon
-add all together
-refrigerate overnight or at least 2 hours
-add cheddar cheese when ready to serve
-serve

Homemade Pesto

Ingredients:

3 cups fresh Basil
4 cloves garlic
3/4 cup shredded Parmesan
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup parsley
salt to taste

Place basil, parley, garlic, pine nuts in food processor.
Add Parmesan and salt
Add olive oil to desired consistency

Options:
Add to Pasta
Put on bread and add tomatoes

Also just found this interesting way to use Pesto...Looks awesome!
Pesto Rolls!

http://savorysweetlife.com/2010/02/pesto-rolls/

Corn, Tomato, Onion, Basil and Blue Cheese Salad

Ingredients:

32 oz bag of frozen corn thawed or 8 ears of fresh corn grilled and kernels removed
1 pint of cherry tomatoes
1 sweet onion chopped
8 oz. blue cheese
1/4 cup of chopped fresh basil
1/4 cup rice vinegar
1 tsp. sugar
salt and pepper to taste
1/2 cup olive oil

Directions:

Combine corn, onion and tomato in large bowl.
Combine vinegar, basil, sugar, oil and salt and pepper
Add dressing to corn mixture, mix to coat
Can make ahead
Add blue cheese just before serving
Garnish with Basil (optional)

Delish!

Blueberry Streusel Muffins

Makes 12 muffins

Ingredients:

1 cup milk
1/4 cup vegetable oil
1/2 tsp. vanilla
1 egg
2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen blueberries

Directions:

Heat oven to 350. Spray muffin tins with cooking spray or line with paper cups. Beat milk oil vanilla and eggs. Stir in flour, sugar, baking powder, and salt and mix until moist. Fold in blueberries. Divide evenly into muffin cups. Sprinkle with 2 tsp. of struesel topping and bake 20 min or until golden brown.

Streusel Topping

1/4 cup flour
2 Tbl. packed brown sugar
2 Tbl. firm butter
1/4 tsp. ground cinnamon

Whole Grain Pancakes

Ingredients:

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 Tbl. flaxseed meal
3 Tbl. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 egg beaten
2 cups buttermilk
cooking spray

Directions:

In a large bowl, stir together whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder and baking soda. Pour in buttermilk and egg. Stir until smooth

Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop a ladle of batter onto pan and cook until bubbles form and the edges are dry. Flip and cook until browned. Repeat.

Add your favorite topping.

I like blueberries with this one :)

waffles

My favorite way to eat waffles is to put sweetened strawberries with some juice over the top and add some cool whip! Yummmmm

Ingredients:
2 eggs
2 cups flour
1 3/4 cups milk
1/2 cup vegetable oil
1 Tbl. sugar
4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla

Directions:

Preheat waffle Iron. Beat eggs in large bowl until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray waffle iron with cooking spray. Pour mix on waffle iron. Cook until golden brown. Serve hot.

Double Chocolate Banana Bread

I absolutely love this recipe! This is the perfect recipe if you are having a chocolate craving! It's rich, it's chocolaty, and yummy!

Ingredients:

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cup mashed bananas (about 3)
1 tsp. vanilla extract
1 1/2 cups flour
1/2 cup cocoa or carob
1 tsp. baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
3/4 cup of Greek yogurt or sour cream

Directions:

1. Heat oven to 350. Spray bottom of loaf pan ( I use a mini loaf stone pan from pampered chef)
2. Beat sugar, eggs, and oil in large bowl until combined. Beat in banana, yogurt, and vanilla. Combine flour, cocoa, baking soda and salt in a medium bowl and then add to other mixture. Stir in chocolate chips.
3. Spoon batter into pan. Bake 30 min for mini loaf pan or angel food pan and 60-70 for regular loaf pan or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove and Enjoy!

egg florentine quesadillas

http://budgetbytes.blogspot.com/2009/12/egg-florentine-quesadilla-063-each.html

Banana Chocolate Chip Quinoa Flake Bake

Ingredients (1 serving)

3 tbsp banana, mashed
1/4 cup egg white - see note
1/2 cup quinoa flakes
1 tbsp dairy-free chocolate chips or carob chips
1 tbsp pecans, chopped
pinch cinnamon and nutmeg

Instructions
Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
Microwave option: Place in the microwave and cook for 3 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.
note: feel free to use 1 egg in place of egg whites. To keep vegan, use 1/4 cup apple sauce.

Breakfast burrito

Ingredients:

1 lb. Turkey sausage
1 Pkg. Hash browns or 4 grated potatoes
8 to 12 Large eggs
1/4 cup milk
1 pkg. shredded cheese
salt and pepper to taste
1 to 2 pkg. flour tortillas (I used the soft taco size tortillas)


Brown sausage - drain on a paper towel.
Cook hash browns in the same pan.


While the hash browns are cooking -
In a large mixing bowl, whisk eggs, milk, salt and pepper.

Add browned sausage back to the pan with the cooked hash browns.

Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently.

After eggs are done - lay a tortilla on counter. Place egg mixture on tortilla. Top with cheese. Roll into a burrito.

Enjoy!

If you want to plan ahead...make extra and wrap in plastic wrap and put in freezer bag.


When you are ready to eat -
-Unwrap
-Place in a paper towel and warm ONE of the burritos for 45 seconds in microwave
-Turn burrito and cook another 30 seconds.
-Enjoy!

Another variation


Broccoli and Onion
(Substitute for sausage)
1 large broccoli head
1 med onion

Egg Muffins

These Egg Muffins are so easy to make ahead, freeze and reheat, you can’t go wrong! Prep time is just 10 minutes.

Ingredients

6 eggs
1/2 cup skim or 1% milk
1/4 teaspoon (tsp) salt
1/8 tsp pepper
1 cup low-fat or fat free shredded Cheddar cheese (4 ounces)
1/2 cup chopped zucchini
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 tablespoons chopped red onion
Directions

Preheat oven to 350 degrees Fahrenheit.

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well.

Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each.

Bake until just set, 20--22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm. Makes 12 mini egg muffins.

Nutrition facts per serving (2 mini muffins): 110 calories; 7 grams g fat; 296 mg sodium; 3 g carbohydrate; 12 g protein

Baked Egg Cups (100 calories)

Ingredients

12 Eggs

12 thin slices of deli ham (round)

1/2 Cup of your favorite cheese (I used Parmesan)

1/2 Cup diced scallions

Fresh cracked Sea Salt and Pepper

Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper.
Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot! Yield: 12

Refrigerator Oats

I have come across a new concept for oatmeal...
It takes a little planning...
And some creativity...

Refrigerator Oats Base Recipe
1/4 cup uncooked old fashioned oats
1/3 cup skim milk
1/4 cup low fat Greek yogurt
2 tsp. chia seeds
1 tsp. honey or other preferred sweetener

Place in a 1/2 pint mason jar and shake
Then add your favorite variation (see below)
Add lid
Chill overnight
Enjoy!

Variations
Apple Cinnamon 210 calories
Base recipe
1 tsp. cinnamon
1/4 cup applesauce

Blueberry maple 215 calories
Base recipe
use maple syrup as sweetener
1/4 cup blueberries

Cherry Chocolate Chunk
Base recipe
1/2 tsp vanilla (add before shaking)
1 Tbl. dark chocolate chunks
1/4 cup chopped cherries (fresh or frozen)

Cocoa Banana 245 calories
Base recipe
1Tbl. cocoa powder (add before shaking)
1/4 cup banana sliced

Pineapple Coconut 198 calories
Base recipe
substitute milk for coconut milk
1/4 cup chopped pineapple

Pumpkin Pie 216 calories
1/2 tsp. pumpkin spice (add before shaking)
2 tsp. maple syrup (for sweetener)
1/4 cup pumpkin puree

Raspberry Vanilla 230 calories
Base recipe
1/4 tsp. vanilla (add before shaking)
1Tbl. Raspberry Jam (add before shaking)
1/4 to 1/3 cup of raspberries cut in half

Share some variations that you come up with! I would love to hear from you!

Be watching

I have decided to share what I do every week to plan for my meals. I have been looking for healthy ways to eat and to loose weight. I don't know about you, but I have been stuck at a certain weight for a long time...My issue: sweets! I love them! I'm addicted ok... :) But really it is what keeps me overweight. It starts slow and evolves to having it all the time. My body can't handle it anymore.

Growing up I was extremely active, always moving. My favorite thing was to run. I like the challenge of pushing myself. It was good for personal growth...

Now...after three children, I can't remember the last time I ran??? hmmmm. nope. Well....I run to the grocery store and to sports events and to Doctor appointments and I'm a personal taxi.

But besides all that, I have joined the website www.myfitnesspal.com. It helps you track my meals and exercise. It is helping me stay on track.

I know as parents we can get really busy and it can be hard to stay on track.

But the best advice to you, is to plan ahead. Don't let there be an excuse to veer off track. If you have a plan, I have found that its easier to eat healthier.

So be watching and tell me what you think!

Stacey

Chickens

We got chickens for the first time this spring!!! They are so much fun! I can't believe how quickly they have grown. Check them out...aren't they cute!

Look how they have grown!