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?

My New Favorite Breakfast - Banana Split

BANANA SPLIT FOR BREAKFAST
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!

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.

Watermelon Gazpacho

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!!

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!

Subtly Strawberry Oatmeal

Subtly Strawberry Oatmeal
Source: The Biggest Loser
Ingredient
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

Instructions:
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

Szechuan Beef and Broccoli

Szechuan Beef and Broccoli
Source: The Biggest Loser Family

Ingredient

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

Instructions:

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