Friday, August 28, 2009
Sunday, August 23, 2009
2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed
1. Heat oven to 350º F.
Saturday, August 22, 2009
Dried apple rings
Mixed dried fruit
Dried banana chips
KixNUTS & SEEDS (1/2 cup)
M & M candies
Peanut Butter chips
Thursday, August 20, 2009
- Another idea is to spread some cream cheese or peanut butter on the flour tortilla and place some celery sticks on top. Roll up and you have a nice crunchy snack. This also works well with apple slices and peanut butter.
- I like Muenster cheese and thinly sliced cucumbers with a little dilled mayo rolled up in a flour tortilla. I have also used some sprouts in this before, but with the bad rap about sprouts these days, I have cut back my usage of these. But if you have your own home grown sprouts and you know they are safe, they add a nice crunch and zing to this.
- Go Italian! Spread some pizza sauce on the flour tortilla and add some thinly sliced pepperoni and shredded mozzarella. Roll up like a burrito and microwave for a few seconds just to warm and melt the cheese. You can also make this quesadilla style. And for fewer calories without sacrificing flavor, use turkey pepperoni and park skim mozzarella.
- Make a tuna salad burrito. Place a nice dark green leaf of lettuce on the flour tortilla and spread with tuna salad...roll up and eat!
- Once in awhile we also like filling a flour tortilla with scrambled eggs and salsa for an eye-opener in the morning. You can also add a sausage link to the center and rollup burrito style. These are especially nice on a buffet or if you have to feed a crowd.
So my "Mission" here is finished. I hope you will try some of these out on your kids and yourself and enjoy a break from the usual sandwich routine.
Wednesday, August 19, 2009
12 low-fat vanilla wafers
3 oz. cream cheese, at room temperature
12 oz. fat-free cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
cherry pie filling
Monday, August 17, 2009
Summer has finally arrived in Central NY. We are sweltering here...not that I should be complaining after all the rain we've had! But when it is like this, it's hard to get in the mood to cook. So I look to those trusty fast and easy recipes that I have posted for a dinner choice and that leaves me also thinking about dessert. The husband has a sweet tooth so there usually has to be SOMETHING. Since we have beautiful sweet peaches in the house, tonight it is caramel peach parfait. To make it special, I am serving these in long stemmed red wine goblet style wine glasses.
First chop up some juicy peaches and mix in a little ground cinnamon. Now start layering in the glass:Chopped peaches, vanilla ice cream a little caramel topping, peaches, ice cream, a little caramel topping and then sprinkle with chopped walnuts. I love the Slow Churned ice cream to keep the calories down and I am using the Low Fat caramel topping. Bring on the spoons! Here are some more "cool" dessert ideas:
Mix equal parts softened cream cheese with marshmallow fluff. Add some vanilla extract, mix until smooth and use it as a dip for cherries, strawberries....whatever! (Kids LOVE this!)
Mix some Cool Whip into ready-to-eat chocolate pudding or instant pudding you have prepared. Toast (in the toaster oven so you don't heat the whole kitchen!) or grill some Sara Lee poundcake slices. Spoon the pudding mixture over the poundcake, top with fresh raspberries and dust with a little confectioner's sugar.
Before you start preparing your dinner, mix chunks of seedless watermelon, cantaloupe and honeydew with some chopped crystallized ginger, sugar and lime juice. If you have it, toss in some chopped fresh mint. Place in the fridge to keep cold. When supper is over and you are ready for dessert, spoon the mix into some pretty dessert glasses. Pipe a rosette of whipped cream on top and garnish with a sprig of mint.
I hope you are having glorious weather wherever you are and remember that even in the summer, dessert can still be on the menu and it doesn't have to come in a box. It can still be healthy and homemade.
Sunday, August 16, 2009
Saturday, August 15, 2009
Tuesday, August 11, 2009
Sunday, August 9, 2009
Friday, August 7, 2009
Wednesday, August 5, 2009
Tuesday, August 4, 2009
Monday, August 3, 2009
Chicken and Vegetable Summer Rolls
Makes 5 servings
Dipping Sauce: ½ cup vegetable broth (I like the College Inn broth)
1 tsp minced onion
½ tsp minced garlic
½ tsp minced ginger
1 tsp lime juice
2 Tbsp smooth peanut butter (Natural style will work)
Wraps: 3 oz fine brown rice noodles
1 cup cooked chicken breast, shredded ( I use a roaster from the grocer...pick it up the night before and shred it, pop in the fridge and ready for the next day)
1 cup carrot, peeled and washed
1 cup celery, washed
1 ½ cups iceberg lettuce, thinly shaved
15 mint leaves
10 sprigs cilantro
5 rice paper wrappers (found in grocery produce section)
1. Pour 8oz boiling water over the rice noodles and allow to soak for 10 minutes. Shock in cold water, drain and refrigerate.
2. In a small saucepan, bring the vegetable broth to a simmer with the onion, garlic and ginger. Simmer for 2 minutes and remove from heat. Whisk in the lime juice and peanut butter, allow to cool, then refrigerate.
3. Sliver the carrot and celery into long, thin strips.
4. Arrange a large bowl of hot water and each of your ingredients in front of you on your work surface.
5. Dip one wrapper into the hot water for about 20 seconds until soft. Remove the wrapper and shake off the excess water. Place on a damp towel.
6. Place 1/5 of the noodles, chicken, carrot, celery and lettuce on the edge closest to you. Add 3 mint leaves and 2 sprigs of cilantro.
7. Fold the edges of the wrapper in to enclose the ends of the filling and then roll tightly to completely encase the filling. Repeat with the remaining rolls and ingredients until all 5 rolls have been assembled. Refrigerate until time to serve.
8. For serving, slice each summer roll in half and plate with approximately 1 tablespoon of the dipping sauce.
Sunday, August 2, 2009
2. To prepare fruit, combine first 7 ingredients in a large bowl; toss gently. Cover and chill.
3. To prepare cake, coat a 12-cup tube pan with cooking spray, and dust with 2 tablespoons flour.
4. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine flour, poppy seeds, baking soda, and salt in a medium bowl, stirring with a whisk. Place 1 3/4 cups sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1/4 cup juice. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 43 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Serve with fruit mixture.
Yield: 16 servings (serving size: 1 slice cake and about 1/4 cup fruit mixture)