Monday, November 2, 2009

Oreo Balls

Oreo Balls (makes about 30-36)

1 package regular Oreo cookies
1 standard bar cream cheese (room temperature)
1 package white chocolate bark (varying depending on how much coating you prefer)
optional: food coloring, milk chocolate bark

If you have a food processor, you can pulse the cookies easily until mixture comes to a fine-grain sandy consistency. Otherwise, I find it easiest to twist apart the cookies and scrape the cream into a bowl with the cream cheese. Place chocolate wafers in a freezer bag and use a rolling pin or meat mallet/hammer to mash cookies into the fine sandy consistency. (the fewer intact pieces, the better). Pour crumbs into the cream filling/cream cheese mixture and mix until completely combined to a solid dark mix.

Melt white chocolate bark according to directions on the package.

Roll into balls roughly the size of a quarter. A cookie scoop works great to standardize the size. Drop into the melted bark and roll with a spoon until completely covered. Carefully scoot onto a sheet of wax or parchment paper to ensure that all sides of the candy retain their coating. (When they're firm, you can spoon on additional to any uncovered portions, also.) Allow to cool completely and peel off. They can be stored at room temperature in an air-tight container.

They're a versatile treat that you can style for holidays. I've made multicolored Christmas ornament-styled Oreo Balls for cookie tins. I also think it would be a cute decoration for a fall pumpkin-patch themed cake, etc.

Monday, October 19, 2009

Crock Pot Apple Sauce

I found this recipe online, and it was super easy and super yummy!

This makes enough for 4 people. If you would like to freeze or can, use more apples.

4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup H20

The Directions.

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.

I cooked mine for about 5 hours, and the potato masher went right through them.

Tuesday, October 13, 2009


I found this recipe on the web, it says it is supposed to be brownies, but mine came out more like cake. It was beyond amazing! Here is the link to the original post.

1 cup melted butter
2 cups sugar
2 eggs
4 large apples, peeled and chopped
1/2 cup nuts (optional)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon

Mix all ingredients together. Pour into a greased/sprayed 9 x 13" pan. Bake at 350 for about 45 minutes or until toothpick inserted comes out clean. Enjoy!

Monday, September 21, 2009

Cookbook giveaway!

Sherri over at Everything In Moderation is hosting a cookbook giveaway! Click here to get all the juicy details!!

If you join please please please tell her I sent you over! I am trying to get all the entries I can. :)

Sunday, August 9, 2009

Contemporary Peppered Chopped Steak

Contemporary Peppered Chopped Steak
The Biggest Loser Family
1 Pound 96% lean ground beef
3/4 Cup cooked brown rice
6 Tablespoon minced fresh parsley
1/2 Teaspoon Salt
4 Teaspoon ground black pepper
Olive Oil Spray
2 Cup thinly sliced sweet onion rings
1 1/3 Cup 100% grape juice (or one 10-ounce bottle)
1/4 Cup Balsamic Vinegar

In a large bowl, mix the beef, rice, 5 tablespoons of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1"-thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides.
Place a large nonstick skillet over high heat. When hot, lightly mist with the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and the insides are very slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.
Respray the pan off the heat, then place over medium heat. Add the onions and cook, stirring for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of the 4 serving plates on top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.

Serves: 4
Serving Size: 1 Patties
Yields: 4 Patties
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Calories: 271
Cholesterol: 60 mg
Fat: 5g
Saturated Fat: 2 g
Protein: 24 g
Carbohydrates: 32 g
Sodium: 372 mg
Note: I would recommend you use ground hamburger meat that has not been frozen. I found my meat was to moist and did not want to stay in the pattie form. Otherwise this was a wonderful meal!

Sunday, July 26, 2009

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Mini Muffins

1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons vegetable oil
3 tablespoons strawberry or grape jelly
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
In a small mixing bowl, bet the eggs, yogurt, peanut butter, and oil on low speed until smooth;stir into the dry ingredients just until moistened.
Fill greased or paper-lined mini muffin cups half full.
Top each with ¼ teaspoon jelly.
Then top with remaining batter.
Bake at 400 for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Yields: 1 Dozen

Variations: Muffins may be baked in regular-size muffin cups for16-18 minutes; use ¾ teaspoon jelly for each instead of ¼ teaspoon. Recipe makes 1 dozen.
I used reduced fat peanut butter and sugar free jelly to help lower the calorie count in the muffins.

Sunday, July 5, 2009

Baked Cinnamon Apples

These were pretty good and very easy to make!

4 baking apples
1/2 cup brown sugar, packed
4 teaspoons margarine
1/2 teaspoon cinnamon


1. Remove core from apples and place upright in baking dish.
2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.
3. Pour water into baking dish to 1/4 inch depth.
4. Bake at 375° F for 30-40 minutes, or until tender.

NUTRITION INFO (per 1-apple serving)
Calories: 223.5
Fat: 4.3 g
Carbohydrates: 49.2 g
Protein: 0.2 g

Wednesday, June 24, 2009

New Cookware Needed...

I need new pots and pans. I do know I want hard anodized but other than that I am lost. So I ask this of all my readers what pots and pans do you use? Do you like them?

Monday, June 1, 2009

My New Favorite Breakfast - Banana Split

1 container Stonyfield Farm Chocolate Underground Fat Free Yogurt
1 small Banana
1 Tbsp Reduced Fat Peanut Butter
2 Tbsp Kashi 7 Grain Nuggets Cereal(or Grapenuts)

Mix the first 3 ingredients together, and top with cereal.

OMG! This is great in the morning. Filling and yummy! I based this on a Biggest Loser Recipe, which called for fat free Boston creme Pie flavored Yogurt instead of the one I used. I personally don't like the taste of yogurt with aspartame in it, so I use the Stonyfield Farms one instead.

I made it one morning without the yogurt, and I swear the mashed banana and peanut butter tasted like banana bread batter. So yummy!

Monday, May 25, 2009

Chocolate-Kahlua Mousse Parfaits

Chocolate-Kahlua Mousse Parfaits


1/2 cup + 1 tbsp very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 envelope (1.5 oz) sugar-free, low-fat chocolate mousse mix
1 tbsp unsweetened cocoa powder
2 chocolate graham crackers, crushed into fine crumbs
1 cup thawed fat-free frozen whipped topping

1. In a large mixing bowl, combine milk, Kahlua, mousse mix, and cocoa. With electric mixer, whip on low until blended. Slowly increase speed to high, whipping 5 minutes or until fluffy.

2. In each of 4 large wine galsses or glass dessert bowls, layer 1/4 cup of mouse, 2 teaspoons of crumbs and 2 tablespoons of whipped topping. Repeat layering using remaining ingredianets, reserving about 1/8 teaspoon of graham cracker crumbs. Sprinkle top of each serving with graham cracker crumbs. Refrigerate at least 2 hours before serving.

Servings 4

Per serving: 145 calories, 3 g protein, 22 g carb, 3 g fat, 2 g sat. fat, <1 mg cholesterol, 1 g fiber, 43 mg sodium

I made these inmy margarita glasses as you can see. They were AWESOME!!! I got this recipe from a Biggest Loser themed Prevention Magazine.

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Watermelon Gazpacho


1 6-lb watermelon, red-fleshed, seeded and cut into chunks
1 cucumber, peeled, seeded and chopped
1 tbsp hot sauce ( I used tabasco and it was too much, so next time I will use less)
1/2 medium red onion, chopped
2/3 cup tomato juice
1/4 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tbsp kosher salt
fresh ground pepper to taste

Blend together all ingredients for the soup. Strain and blend again. Cover and refrigerate for at least and hour.

Garnish with some chopped cucumber.

I had this on my cruise last week. It was beyond amazing, so since it is summer time I figured I would learn how to make it at home. I found this recipe online, and it came out realy yummy. Just be careful with the hot sauce. My soup had a tabasco finish after you swallowed, so I would use less than the 1 tbsp recommended. Also **WARNING** This makes a lot!!

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Friday, May 15, 2009

Ziplock Steamer Bags RAVE!

Last night I tried a new way of cooking chicken, I used a Ziploc steamer bags and it was WONDERFUL.

All you do is put 2 chicken breast in the bag and cook it for 5 minutes if thawed, 7 if frozen. When it is done let the chicken rest for a few minutes and then enjoy! The chicken is so tender and juicy there is no knife needed for cutting! I can not say enough great things about how the chicken turned out.

I seasoned the chicken before I cooked/steamed it, I think next time I will be doing it after so the seasoning wont burn.

Pictures to come soon!

Friday, May 1, 2009

Subtly Strawberry Oatmeal

Subtly Strawberry Oatmeal
Source: The Biggest Loser
1 Cup Water
Pinch of Salt
1/2 Cup Old-Fashion oats
1/2 Teaspoon vanilla extract
1 1/2 Tablespoons 100% fruit strawberry preserves

In a small saucepan, combine the water and salt and bring to a rapid boil over high heat. Add the oats and reduce the heat to medium. Cook, stirring occasionally, for 5 to 7 minutes, or until all the liquid is almost absorbed. Stir in the vanilla extract. Cover, remove from the heat, and let sit for 5 minutes. Spoon into a serving bowl, stir in the preserves, and serve.

Serves: 1
Cook Time: 10 min
Total Time: 15 min

Calories: 226
Cholesterol: 0mg
Fat: 3g
Saturated Fat: 0g
Protein: 7g
Carbohydrates: 42g
Sodium: 78mg
Fiber: 4g

Wednesday, April 29, 2009

Szechuan Beef and Broccoli

Szechuan Beef and Broccoli
Source: The Biggest Loser Family

1 Pound Top round steak, sliced against the grain into scant 1/4" thick strips
1 Teaspoon garlic powder
Salt to taste
Ground Black Pepper to taste
1 14oz. bag frozen broccoli (about 5 cups)
1 Tablespoon freshly minced garlic
2 Teaspoon toasted sesame oil
1/4 Cup bottled Szechuan stir-fry sauce

In a large bowl, combine the steak, garlic powder, salt, and pepper and toss until well combined.

Place a large nonstick skillet or nonstick wok over high heat. When hot, mist with the olive oil spray. Add the broccoli and garlic and cook, stirring, for 4-6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic. Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 teaspoon of the sesame oil. When hot, add half of the steak in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1 to 2 minutes. Transfer the steak to the bowl with the vegetables and re-cover. Repeat with the remaining 1 teaspoon sesame oil and steak. Return all the steak and vegetables to the pan and remove from heat. Add the sauce and mix well to coat. Divide among 4 bowls and serve.

Serves: 4
Calories: 191
Cholesterol: 50 mg
Fat: 6 g
Saturated Fat: 2 g
Protein: 25 g
Carbohydrates: 10 g
Sodium: 599 mg
Fiber: 2 g

Tuesday, April 14, 2009

Power Sticks

I keep hearing a lot of questions about breakfast, and things to get out of that egg rut. A few years ago I came across this recipe on the Weight Watchers Website, called Power Sticks. Since I have been so busy lately and eating breakfast on the run, I thought I would whip up a batch today, and share the recipe with you.

Power Sticks

Prep Time 10 min
Cook Time 0 min
Level of Difficulty Easy

"Prepare these in triple batches and keep them in the freezer for up to eight weeks. They make power-packed breakfasts in a flash."

1/2 cup chunky peanut butter
3 Tbsp honey
2/3 cup corn flakes, crushed
1/3 cup instant fat-free dry milk

1.Knead ingredients together. Form into 6 sticks and wrap individually in wax paper. Store in an airtight container.

Serves 6
POINTS per serving 4


In today's recipe I used reduced fat peanut butter to reduce calories, and bran flakes instead of corn flakes to up the fiber level. They were still super yummy. Just don't make the mistake I did and crush your corn flakes before you measure out the 2/3 of a cup. If you do it will be too dry, and not for a nice dough to form into sticks.

Peanut Butter on Foodista

Monday, April 6, 2009

Bench Press Bell Peppers

Bench Press Bell Peppers
Source: The Biggest Loser Family Cookbook

2 Large Green Bell Peppers
Olive Oil Spray
1 Pound Extra-Lean Ground Turkey Breast
3 Tablespoon Freshly Minced Garlic
2 cups Cooked Brown Rice
2 Large Egg Whites, Lightly Beaten
1/4 Cup Chopped Fresh Mint
3 Ounce Reduced-Fat Feta Cheese Crumbles
Pinch of Salt

Preheat the oven to 375. Carefully pull the stems off the peppers (without breaking the peppers). Cut the peppers in half from top to bottom and remove the cores and seeds.

Fill a large pot two-thirds with water and bring to a boil over high heat. Add the peppers and boil for 5 minutes. Drain and place on a cutting board or flat work surface.

Meanwhile, place a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Add the turkey and garlic and cook, breaking the turkey into bite-sized chunks, until no longer pink, 3 to 5 minutes. Transfer to a medium bowl and add the rice, egg whites, mint, feta, and salt. Mix well, then carefully (the mixture will be a bit hot) spoon one-fourth of the mixture into each pepper half, forming a mound.

Place the peppers, stuffed side up, in an 8x8 glass or ceramic baking dish. Add enough water to come about 1/4" up the sides. Bake for 20 minutes, or until the peppers are tender, the filling is hot, and a very light crust starts to form on the top.

Serves: 4
Serving Size: 1 Stuffed Pepper
Yields: 4

Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min

Calories: 311
Cholesterol: 51
Saturated Fat: 2 g
Calories From Fat: 5
Protein: 38 g
Carbohydrates: 30 g
Sodium: 429 mg
Fiber: 4 g

Monday, March 30, 2009

Enchilada Chicken

Enchilada Chicken
Source: The Biggest Loser Cookbook

4 4 ounce chicken breast
2 Teaspoon salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive Oil Spray
4 Tablespoon medium, mild, or hot enchilada sauce
2 Ounce (1 cup) finely shredded cheese
2 Tablespoon finely chopped fresh cilantro

Preheat the oven to 350.

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Serves: 4
Serving Size: 1
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Calories: 162
Saturated Fat: 1 g
Calories From Fat: 3
Protein: 31 g
Carbohydrates: 1 g
Sodium: 230 mg

This was very good! I give it an overall A.

Sunday, March 22, 2009

Baked Ziti

I tried this last week and loved it. It is easy and very flavorful.

Baked Ziti
Source: The Biggest Loser Family Cookbook
Olive Oil Spray
1 (14 1/2 oz) box fiber-enriched ziti or penne rigate
1 15 oz container fat free ricotta cheese
2 Large egg whites
8 Ounce (4 cups) finely shredded reduced fat mozzarella cheese
1/4 Teaspoon garlic powder
salt to taste
ground black pepper to taste
crushed red pepper flakes, to taste
Main Event Marinara Sauce, or 3 1/2 cups other low-fat, low-sodium, marinara
2 Tablespoon grated reduced-fat Parmesan cheese

Preheat the oven to 450. Lightly mist a 13x9x2 ceramic or glass baking dish with the olive oil spray.

Cook the ziti according to package directions until al dente. Drain

In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined

Spread 1 cup of the marinara sauce on the bottom of the prepared dish. Add half of the pasta in an even layer over the sauce. Top the pasta evenly with another 1 cup sauce. Layer the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes.

Cut into 8 pieces or spoon among 8 pieces or spoon among 8 bowls and serve.

Variations: I do not use the crushed red pepper flakes.

Serves: 8
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

Calories: 350
Cholesterol: 20
Fat: 3 g
Calories From Fat: 6
Protein: 22 g
Carbohydrates: 57 g
Sodium: 429 mg
Fiber: 8 g

Sunday, March 8, 2009

New Favorite Meatballs

I made these to go with the marinara sauce. It was a good combination. I really enjoyed the meatballs. These were really easy to make.

New Favorite Meatballs
Source: The Biggest Loser Family Cookbook

Olive Oil Spray
2 egg whites
1/2 Cup quick-cooking oats
1/4 Cup fat-free Milk
1/2 Cup finely chopped fresh parsley
1 Tablespoon dried minced onion
1/2 Teaspoon dried oregano
1/2 Teaspoon garlic powder
1/4 Teaspoon Salt
1/8 Teaspoon crushed red pepper flakes
1 Pound 96% lean ground beef

Preheat the over to 400. Lightly coat a large nonstick baking sheet with olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined. Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined. Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/2 diameter (use a cookie scoop or 2 tablespoons for ease). Roll the balls with your hands and arrange, not touching, on the prepared baking sheet. Bake until 7 to 10 minutes, or until no longer pink inside.

Serves: 4
Serving Size: 8 Meatball
Yields: 32 Meatballs
Prep Time: 10 min
Cook Time: 9 min
Total Time: 19 min

Calories: 194
Cholesterol: 60 mg
Fat: 5 g
Saturated Fat: 2 g
Protein: 26 g
Carbohydrates: 10 g
Sodium: 252 mg
Fiber: 2 g

Main Event Marinara Sauce

This is a super easy sauce. It is good but not great to me. Good enough to make again so it makes the blog. LOL Enjoy.

Main Event Marinara Sauce
Source: The Biggest Loser Family Cookbook

Olive Oil Spray
1 Cup minced yellow or white onion
2 Tablespoon freshly minced garlic
1 28 ounce can crushed tomatoes
1/4 Cup Water
2 Tablespoon No-Salt-Added tomato paste
2 Teaspoon Honey
1 Tablespoon dried oregano
2 Teaspoon dried basil
1/2 Teaspoon crushed red pepper flakes
Salt to taste

Spray a medium nonstick saucepan with the olive oil spray and place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.

Serves: 7
Serving Size: 1/2 cup
Prep Time: 5 min
Cook Time: 1 hr
Total Time: 1 hr 5 min

Calories: 63
Fat: 1 g
Protein: 3 g
Carbohydrates: 15 g
Sodium: 156 mg
Fiber: 3 g

Thursday, March 5, 2009

Spinach, Egg, and Cheese Breakfast Wrap

I made this in under 5 minutes the night before.It reheated well. It was super easy, yummy, and filling!

Spinach, Egg, and Cheese Breakfast Wrap

Source: The Biggest Loser Family Cookbook

1 7 1/2 inch low-carb, whole wheat or multigrain tortilla
Olive Oil Spray
3 Egg Whites
1 Ounce (1/2 cup) finely shredded light cheddar cheese
1/4 Cup fresh spinach leaves, stems removed

Place a small nonstick skillet over medium-high heat and add the tortilla (no need to add any fat). Heat the tortilla until just warm, about 30 seconds per side after the pan is heated.

Spray a smalll microwave -safe bowl with the olive oil spray and add the egg whites. Microwave on low for 30 seconds. Continue microwaving in 39-second intervals until the whites are just a bit runny on the top. Stir with fork, breaking the whites inot large pieces. By the time you "scramble" and stirl them, the residual heat should have cooked away the runniness. If they are still undercooked, cook in 10-second intervals until just done.

Place the warmed tortilla on a plate. Starting at the top, sprinkle the cheese in a 3" strip down the center to about 2" from the bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.

Serves: 1
Serving Size: 1
Calories: 214
Cholesterol: 10 mg
Fat: 2 g
Calories From Fat: 5
Protein: 27 g
Carbohydrates: 15 g
Sodium: 493 mg
Fiber: 8 g

Tuesday, March 3, 2009

Pineapple Teriyaki Pork Chops

I made these last night and they are really good! I will update with pictures tonight.

Pineapple Teriyaki Pork Chops

Olive Oil in a sprayer (Not store bought spray that contains propellant)
4 (4-ounce) trimmed boneless pork loin chops (3 1/2 to 4 1/2-ounce chops are Ok), about 3/4" thick.
1 teaspoon garlic powder
Salt, to taste
8 teaspoons honey teriyaki marinade and sauce (this not simple teriyaki sauce)
4 slices canned pineapple slices in juice, drained

Preheat the broiler. Line a small baking sheet wtih aluminum foil and lightly spray the foil with olive oil.

Ligthly mist both sides of the cops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the preparred baking sheet and broil about 3" from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling). tyurn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3-5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Per Serving
199 calories
26 g protein
13 g carbohydrates
5g fat
75 mg cholesterol
trace of fiber
234 mg sodium

What I did different.
I used Kinkomans Teriyaki Marinade and Sauce
You will need to keep the oven door shut and keep an eye on the chops. I had to cook an additional 10 minutes to make sure the chops were done.

Sunday, March 1, 2009

Broccoli and Cheddar Mini-Frittatas

I made these tonight and they are AMAZING!

Broccoli and Cheddar Mini-Frittatas
Source: The Biggest Loser Family Cookbook

1 Cup Chopped steamed broccoli
2 cups Egg Substitute
2 ounces finely shredded reduced fat cheese
Olive Oil Spray

Preheat the oven to 350. Lightly mist 8 cups of a nonstick standard muffin pan with the olive oil spray.

Divide the broccoli evenly among the cups (2 tablespoons in each). Then divide the egg substitute evenly among the cups (1/4 cup in each). Bake the frittatas for 7 to 9 minutes, or until almost set.

Sprinkle the cheese evenly over the top of the frittatas. Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted. Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.

They will deflate while resting for the 2 minutes.

Variations: I used frozen broccoli and chopped it up.

Serves: 4
Serving Size: 2 Frittatas
Yields: 8 Frittatas
Prep Time: 5 min
Cook Time: 21 min
Total Time: 26 min

Calories: 102
Cholesterol: 5 mg
Fat: 2 g
Saturated Fat: 1 g
Protein: 18 g
Sodium: 362 mg
Fiber: 1 g

Saturday, February 28, 2009

New Purchase!!

I bought this today while I was at Borders! I cant wait to start cooking out of it and posting the results here!

Monday, February 23, 2009

Strawberry Cupcakes

I have been wanting to try this recipe for a long long time now and finally did! Enjoy!
Strawberry Cupcakes

1 package french vanilla cake mix (with pudding in the mix)
1 package strawberry gelatin (3 oz)
1 cup chopped fresh strawberries
3/4 c. milk
3/4 c. vegetable oil
4 large eggs
Strawberry Cream Cheese frosting (see recipe below)
24 strawberry slices, for garnish

Preheat oven to 350. Grease 2 9-inch round baking pans.
Place the cake mix, gelatin, strawberries, milk, oil, and eggs in a large mixing bowl.
Blend on low speed for about 30 seconds.
Stop machine and scrape down the sides of the bowl.
Increase the mixer speed to 2 minutes.
Divide the batter into the prepared baking pans.
Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes.
Remove the pans from the oven and place them on wire racks to cool.
Remove the cakes from the pan and let them cool COMPLETELY on wire racks before frosting.
1 package (8 ounces) cream cheese, room temperature
4 table spoons butter, room temperature
3-3 1/2 cups powdered sugar
1/2 cup mashed and drained strawberries*.
Place the cream cheese and butter in a large mixing bowl.
Blend with an electric mixer on low speed until combined.
Stop machine and add 3 cups of powdered sugar and the drained strawberries.
Blend the frosting on low until the sugar is incorporated.
Increase the mixer speed to medium and blend the frosting until fluffy, 30-45 seconds longer, adding extra sugar in needed.
*make sure you drain the strawberries other wise the frosting will be too runny

Here is the finished product.

Sunday, February 22, 2009

Deep Dish Chicken Pot Pie

I found this on the Kraft website. Click here to see it.

Deep Dish Chicken Pot Pie

1 lb Boneless skinless chicken breast, cut into 1-inch pieces
1/4 Cup Light Zesty Italian Dressing
4 Ounce Philadelphia Neufchatel Cheese, cubed (cream cheese)
2 Tbsp. Flour
1/2 Cup fat-free reduced-sodium chicken broth
1 Package 10 oz. frozen mixed vegetables, thawed
1 refrigerated pie crust

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Serves: 6
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

Calories: 330
Cholesterol: 55 mg
Fat: 18 g
Saturated Fat: 6 g
Protein: 22 g
Carbohydrates: 21 g
Sodium: 500 mg
Fiber: 1 g
Sugars: 2 g
Here is what I did different:
I used 1/3 reduced fat cream cheese to help cut calories.
I used fresh carrots, 1 can corn, and 1 can green beans in place of the frozen veggies. I added the carrots when the chicken was almost done cooking and let them cook on the stove a little longer.

This is a great recipe for a cold night or when you are sick. Very easy to make and clean up was easy as well.


Qty Measure Ingredient
1 lb. ground beef
1 onion, sliced or diced
2 medium size potatoes
½ teaspoon salt
½ teaspoon pepper1
15 oz. can tomato sauce
1 cup uncooked macaroni or spaghetti
8 slices of cheese


Brown meant, onion, and spuds until done.
Add tomato sauce and a little water.
Bring to a rolling boil and stir in macaroni.
Cover and cook until done.
Cover with cheese and let melt. Serve hot. Great as leftovers.

This is a great comfort food dish. It is like a homemade Hamburger Helper. I loved this dish.

Tuesday, February 17, 2009

One-Pan Roast Pork with Parmesan Fries

Tonight I tried a new recipe for dinner. It is from Kraft. Here is what they say you will need.

1 egg white, lightly beaten
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. garlic salt, divided
1-1/4 lb. Yukon gold or russet potatoes (about 4), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. honey

HEAT oven to 425ºF.

MIX egg white, cheese and 3/4 tsp. garlic salt in large bowl. Add potatoes; toss to coat. Spread onto large greased baking sheet.

BAKE 15 min. Add meat to baking sheet with potatoes; sprinkle with remaining garlic salt. Bake 20 min.

MIX dressing and honey; brush onto meat. Bake 10 to 15 min. or until meat is done (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

Here is what I did different.

I used pork chops instead of a pork roast. It works better for 2.
I mixed up the Balsamic Vinaigrette Dressing and honey then put the chops in it and baked them from there.

Thursday, January 29, 2009

Garlic Pork Chops

Tonight I got inventive. I took 2 pork chops and seasoned them with Natures Seasoning, salt, and fresh garlic.

2 Pork Chops
4-5 cloves fresh garlic, chopped
Natures Seasoning

Put your meat in a pan add seasonings and garlic. Put a little bit of water in the bottom of the dish. This will help to keep the meat moist.

Cover and bake. I bake mine at 375 for about 30-45 minutes.

Ketchup Boy, aka my husband, says to tell you all it is delicious. LOL

Wednesday, January 28, 2009

No Bake Cookies

I made these tonight and they are wonderful!

2 squares of chocolate or ¼ cup of cocoa
1 stick of margarine
2 cups white sugar
½ cup milk
½ cup peanut butter
3 cups oatmeal
1 tsp. vanilla


Mix first 4 ingredients in a large pot. Bring to a full boil. Boil for exactly 1.5 minutes. Remove from heat. Add peanut butter, oatmeal, and vanilla. Mix together and spoon onto wax paper a let cool.

Flaxseed Morning Glory Muffins

Here is the link to the original Recipe. It came from the Eat Better America Website.

I am dying to try these because I need something quick to grab in the morning. It got great reviews, I am going to make them Friday.

Wake up to delicious warm muffins chock-full of goodness—apples, carrots, flaxseed, soymilk and high fiber cereal. From eatbetteramerica.
Prep Time:15 min
Start to Finish:40 min
makes:12 muffins

1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon canola or vegetable oil
1 teaspoon vanilla

1.Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

2.In large bowl, mix cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.

3.Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons.

Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 11g); Protein 4g % Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans *% Daily Values are based on a 2,000 calorie diet.

Friday, January 23, 2009

Black Bean ,Corn, and Turkey Chili

I was asked to share this so here you go. Click here to see it on the Campbell's website.

Black Bean, Corn and Turkey Chili
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 40 minutes
Serves: 6

Ingredients: 1
tbsp. vegetable oil
1 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
1/2 tsp. ground black pepper
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 3/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) (I use Kitchen Basics)
1 cup Pace® Chunky Salsa (Any kind will work so use your favorite salsa.)
1 tbsp. sugar 1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 16 ounces) whole kernel corn, drained

Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often to separate meat. Stir the broth, salsa, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.

Tip: Serve with warm restaurant tortilla chips. For dessert serve with sliced watermelon and brownies.

Nutrition Information Swanson® Chicken Broth : Calories 289, Total Fat 10g, Saturated Fat 2g, Cholesterol 60mg, Sodium 803mg, Total Carbohydrate 31g, Dietary Fiber 7g, Protein 21g, Vitamin A 19%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 18%DVSwanson® Natural GoodnessTM Chicken Broth : Calories 288, Total Fat 10g, Saturated Fat 2g, Cholesterol 61mg, Sodium 907mg, Total Carbohydrate 31g, Dietary Fiber 7g, Protein 20g, Vitamin A 19%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 18%DV

Wednesday, January 21, 2009

Mexican Steak Stir-Fry

I made this recipe last night and it is yummy. Ketchup Boy even ate it....after picking out the tomatoes, bell peppers, and zucchini. LOL

Mexican Steak Stir-Fry
Source: Betty Crocker's New Eat and Lose Weight:
Category: Quick Entree

3/4 Pound beef boneless sirloin, cut into 1x1/2 -inch pieces
1 Medium onion, chopped
1 Small green bell pepper, chopped (1/2 cup)
1 Cup frozen whole kernel corn
1/2 Cup Salsa
1 Medium zucchini, sliced (2 cups)
1 Can (16 ounces) pinto beans, rinsed and drained
1 Can (16 ounces) no-salt-added whole tomatoes, undrained

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.
Cook beef, onion, and bell pepper in skillet 4 to 5 minutes, stirring frequently, until beef is no longer pink.

Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally until zucchini is tender and mixture is hot.

Variations: Add Black Pepper and Red Pepper
Serve with rice.

Serves: 4
Prep Time: 12 min
Cook Time: 10 min
Total Time: 22 min