Here is a recipe for 2-Point Pumpkin Muffins. They are very good and very easy to make
Ingredients
1 - 18oz box of Spice Cake Mix
1 - 15oz can of pumpkin
1 - egg or 1/4 cup of egg beaters
3/4 cup of water
Mix all ingredients in a mixer
Use spray on muffin tins and fill the tins with the mixture. Spread this out over 24 muffins
Cook for 20-25 minutes at 350 degrees.
These are moist somewhat dense muffins. You can also top these with a dollop of ff cool whip frozen or spray.
Calories - 97
Fat - 3g
Carb - 17g
Fiber .5g
Protein 1.1g
Tuesday, October 12, 2010
Wednesday, September 8, 2010
Portabello Mushroom Soup
I went to the Farmer's Market and went a bit nutso over their portabello mushrooms - they were HUGE and (even better) CHEAP. My plan was to have them on the grill with some flank steak last weekend - but then I drank too much wine and forgot all about them.
Therefore, yesterday, I made a cream of portabello soup. Mmmm, delish. Even better on the second day. I might add a touch of garlic next time, but overall this was lovely, rich and totally satisfying.
Cream of Portabello Mushroom Soup
serves 4
1 T butter
8 oz (about two large caps) of portabello, sliced and halved
3/4 c. green onions sliced (including crunching greens)
Salt and Pepper to taste
14.5 oz chicken broth
1/2 c. sour cream
1/2 c. half and half
Melt butter in soup pot or dutch oven over medium to high heat. Add mushrooms and stir frequently for about 5 minutes.
Add green onion and salt and pepper. Stir and let cook for 2 - 3 minutes. Add chicken broth and bring to a boil. Boil 10-12 minutes.
Mix sour cream and half and half throughly in separate bowl.
Remove soup from heat. Add sour cream and half and half until well mixed. Blend either with immersion blender or in stand alone blender.
Return to pot and reheat. Serve & slurp.
According to Spark People recipe builder:
140.4 calories
12.7 g fat
8.1 g saturated fat
4.8 g carbohydrate
0.5 g fiber
0.8 g sugar
3.0 g protein
Therefore, yesterday, I made a cream of portabello soup. Mmmm, delish. Even better on the second day. I might add a touch of garlic next time, but overall this was lovely, rich and totally satisfying.
Cream of Portabello Mushroom Soup
serves 4
1 T butter
8 oz (about two large caps) of portabello, sliced and halved
3/4 c. green onions sliced (including crunching greens)
Salt and Pepper to taste
14.5 oz chicken broth
1/2 c. sour cream
1/2 c. half and half
Melt butter in soup pot or dutch oven over medium to high heat. Add mushrooms and stir frequently for about 5 minutes.
Add green onion and salt and pepper. Stir and let cook for 2 - 3 minutes. Add chicken broth and bring to a boil. Boil 10-12 minutes.
Mix sour cream and half and half throughly in separate bowl.
Remove soup from heat. Add sour cream and half and half until well mixed. Blend either with immersion blender or in stand alone blender.
Return to pot and reheat. Serve & slurp.
According to Spark People recipe builder:
140.4 calories
12.7 g fat
8.1 g saturated fat
4.8 g carbohydrate
0.5 g fiber
0.8 g sugar
3.0 g protein
Tuesday, July 13, 2010
Walnut and Dried Cherry Bars
This is an Ellie Krieger recipe I have made twice now and LOVE! They are perfect for breakfast on the go or an afternoon snack and really keep you full for hours. I like to add an extra half teaspoon of cinnamon and the last time I made them I used dried mixed berries (cherries, blueberries and raspberries) which was delicious. I think I am going to keep making them and mixing up the fruit/nut/preserves combo!
Enjoy!
Ingredients:
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
1/4 cup canola oil
1 egg, beaten to mix
1 egg white
3/4 cup chopped dried tart cherries
1/2 cup finely chopped walnuts
Cooking spray
1/4 cup "fruit only" apricot preserves
Directions:
Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.
Per Serving:
Calories 230; Total Fat 9 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 4 g) ; Protein 4 g; Carb 34 g; Fiber 2 g; Cholesterol 20 mg; Sodium 60 mg
Enjoy!
Ingredients:
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
1/4 cup canola oil
1 egg, beaten to mix
1 egg white
3/4 cup chopped dried tart cherries
1/2 cup finely chopped walnuts
Cooking spray
1/4 cup "fruit only" apricot preserves
Directions:
Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.
Per Serving:
Calories 230; Total Fat 9 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 4 g) ; Protein 4 g; Carb 34 g; Fiber 2 g; Cholesterol 20 mg; Sodium 60 mg
Monday, May 17, 2010
Quick Broccoli Soup
Today is rainy and gloomy in Cincinnati and soup was all I wanted...
I loosely followed a random recipe online and plugged the info to SparkPeople - enjoy:)
1.5 T butter
1.25 c chopped onions
2 T garlic, minced
1 10oz package of frozen broccoli
1 c chicken broth
1 c shredded cheddar
3 T parmesean, shredded
.25 c half and half
Melt butter in medium sauce pan. Add onions, sautee 2 minutes. Add garlic, sautee additional 2 minutes. Add broth and bring to a boil - add broccoli and cook til tender, 6-8 minutes.
Stir in half and half and cheese.
Blend with immersion blender if desired. Salt and pepper to taste.
6 Serving
Amount Per Serving
Calories 146.0
Total Fat 11.3 g
Saturated Fat 7.2 g
Total Carbohydrate 4.5 g
Dietary Fiber 1.6 g
Sugars 0.9 g
Protein 7.8 g
*Could easily be made low fat and vegetarian
I loosely followed a random recipe online and plugged the info to SparkPeople - enjoy:)
1.5 T butter
1.25 c chopped onions
2 T garlic, minced
1 10oz package of frozen broccoli
1 c chicken broth
1 c shredded cheddar
3 T parmesean, shredded
.25 c half and half
Melt butter in medium sauce pan. Add onions, sautee 2 minutes. Add garlic, sautee additional 2 minutes. Add broth and bring to a boil - add broccoli and cook til tender, 6-8 minutes.
Stir in half and half and cheese.
Blend with immersion blender if desired. Salt and pepper to taste.
6 Serving
Amount Per Serving
Calories 146.0
Total Fat 11.3 g
Saturated Fat 7.2 g
Total Carbohydrate 4.5 g
Dietary Fiber 1.6 g
Sugars 0.9 g
Protein 7.8 g
*Could easily be made low fat and vegetarian
Wednesday, April 14, 2010
Asparagus & Green Bean Summer Salad
I love this salad - it makes me think of summer. When my daughter was three weeks old my mom came to town to take care of us and brought this recipe with her. I swear I munched on it for weeks.
We're having it for dinner tonight with grilled shrimp, grilled portobellos, grilled sweet onions and grilled zucchini. Er, and gin and tonic. Because it's 80 degrees in April and it feels like summer.
Salt
1/2 lb trimmed green beans 1/2 c basil
3/4 lb trimmed asparagus 1 sm. garlic cloves
1/2 red onion sliced thin 1/4 c parmesean cheese
1 c. flat leaf parsley 1/3 c extra virgin olive oil
1 lemon, zested and juiced 1 plum tomato, seeded and sliced thin
Bring 1 ince of water to boil. Add salt and beans. Cook covered for 2 minutes. Add asparagus, cook 3 minutes. Drain well and cold shock. Drain again and spread on towels to dry completely. Thinly slice beans length wise on an angle. Cut into 2 inch pieces. Do same to asparagus.
Combine beans, asparagus, 1/2 c parsley and onion in bowl.
Combine lemon zest & juice, 1/2 c parsley, and basil in food processor with cheese. Stream in evoo.
Season with salt and pepper, pour over salad. Add tomatoes for garnish.
YUMMY.
We're having it for dinner tonight with grilled shrimp, grilled portobellos, grilled sweet onions and grilled zucchini. Er, and gin and tonic. Because it's 80 degrees in April and it feels like summer.
Salt
1/2 lb trimmed green beans 1/2 c basil
3/4 lb trimmed asparagus 1 sm. garlic cloves
1/2 red onion sliced thin 1/4 c parmesean cheese
1 c. flat leaf parsley 1/3 c extra virgin olive oil
1 lemon, zested and juiced 1 plum tomato, seeded and sliced thin
Bring 1 ince of water to boil. Add salt and beans. Cook covered for 2 minutes. Add asparagus, cook 3 minutes. Drain well and cold shock. Drain again and spread on towels to dry completely. Thinly slice beans length wise on an angle. Cut into 2 inch pieces. Do same to asparagus.
Combine beans, asparagus, 1/2 c parsley and onion in bowl.
Combine lemon zest & juice, 1/2 c parsley, and basil in food processor with cheese. Stream in evoo.
Season with salt and pepper, pour over salad. Add tomatoes for garnish.
YUMMY.
Wednesday, February 17, 2010
Fantastic Chicken Feta
I know that I am a little feta obsessed - but I made this last week with garlic roasted broccoli and it was delish and super easy and wonderfully filling. I found it at Recipezaar and tweaked it just slightly.
Fantastic Feta Chicken
6 boneless skinless chicken breast halves (tenderize with fork)
2 tablespoons lemon juice, divided
2 tablespoons of evoo
2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon fresh ground pepper
1 (4 ounce) package crumbled feta cheese
Fresh ground pepper to taste
Directions
Sprinkle with oregano and pepper (both sides)
Arrange chicken in 13X9-inch baking dish (brush 1T of evoo on bottom of dish)
Drizzle with 1 tablespoon of the juice.
Brush 1T of evoo over chicken
Top with cheese; drizzle with remaining 1 tablespoon juice.
Bake at 350°F for 30 to 35 minutes or until cooked through
Roasted Broccoli
1 head of broccoli cut into florets
Toss with ground pepper, salt and minced garlic (about 1T) and evoo or PAM
Arrange on PAMed cookie sheet
350 for about 15-20 minutes.
Chicken/Feta Serving Size 1
Calories 186
Calories from Fat 52
Total Fat 5.8g
Saturated Fat 3.4g
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 86mg
Sodium 300mg
Potassium 330mg
Total Carbohydrate 1.7g
Dietary Fiber 0.3g
Sugars 1.0g
Protein 30.2g
Fantastic Feta Chicken
6 boneless skinless chicken breast halves (tenderize with fork)
2 tablespoons lemon juice, divided
2 tablespoons of evoo
2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon fresh ground pepper
1 (4 ounce) package crumbled feta cheese
Fresh ground pepper to taste
Directions
Sprinkle with oregano and pepper (both sides)
Arrange chicken in 13X9-inch baking dish (brush 1T of evoo on bottom of dish)
Drizzle with 1 tablespoon of the juice.
Brush 1T of evoo over chicken
Top with cheese; drizzle with remaining 1 tablespoon juice.
Bake at 350°F for 30 to 35 minutes or until cooked through
Roasted Broccoli
1 head of broccoli cut into florets
Toss with ground pepper, salt and minced garlic (about 1T) and evoo or PAM
Arrange on PAMed cookie sheet
350 for about 15-20 minutes.
Chicken/Feta Serving Size 1
Calories 186
Calories from Fat 52
Total Fat 5.8g
Saturated Fat 3.4g
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 86mg
Sodium 300mg
Potassium 330mg
Total Carbohydrate 1.7g
Dietary Fiber 0.3g
Sugars 1.0g
Protein 30.2g
Thursday, January 21, 2010
Roasted Nutmeg Cauliflower
Even if you don't like cauliflower, this is delicious.
1 head cauliflower cut into florets
2 tablespoons of extra virgin olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 350
Place cauliflower in a 9x13 inch baking dish, toss with the oil and sprinkle with nutmeg and salt. Cover the dish and roast for 30 minutes.
Remove the cover, stir and cook for another 30-45 minutes until the cauliflower is tender and nicely browned, stirring occasionally
Makes 4 servings
Nutritional Information
Calories - 99
Total Fat - 7G
Protein - 3G
Carbs - 8G
Fiber - 3.5G
Sodium - 18MG
WW Points - 2
1 head cauliflower cut into florets
2 tablespoons of extra virgin olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 350
Place cauliflower in a 9x13 inch baking dish, toss with the oil and sprinkle with nutmeg and salt. Cover the dish and roast for 30 minutes.
Remove the cover, stir and cook for another 30-45 minutes until the cauliflower is tender and nicely browned, stirring occasionally
Makes 4 servings
Nutritional Information
Calories - 99
Total Fat - 7G
Protein - 3G
Carbs - 8G
Fiber - 3.5G
Sodium - 18MG
WW Points - 2
Subscribe to:
Posts (Atom)