Saturday, June 30, 2012
quote of the day
You are as amazing as you let yourself be. Let me repeat that. You are as amazing as you let yourself be! - Elizabeth Alraune
Thursday, June 28, 2012
Tuesday, June 26, 2012
Monday, June 25, 2012
Sunday, June 24, 2012
Whole-Grain Buttermilk Waffles
Whole-Grain Buttermilk Waffles
Add Fiber One® original bran cereal to the batter and create delicious fiber-rich whole-grain waffles. From eatbetteramerica.
Prep Time
30Minutes
30Minutes
Total Time
30Minutes
30Minutes
Makes
4servings
1
cup Fiber One® original bran cereal
1 1/4
cups buttermilk
1
egg, slightly beaten
2
tablespoons vegetable oil
1
teaspoon vanilla
3/4
cup Gold Medal® whole wheat or all-purpose flour
1
tablespoon sugar
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
Maple syrup, if desired
Fresh raspberries, if desired
- Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.)
- For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.
Makes 4 servings (two 4-inch waffles each)
Make the Most of This Recipe With Tips From The EatBetterAmerica.com®Kitchens
Whole Grain Goodness
Eating at least 3 servings of whole grain daily may help reduce blood cholesterol. Look for the word "whole" to be sure you get the whole grain.
Success
Serve waffles immediately, or keep warm in a single layer on a cooling rack or paper towel-lined cookie sheet in a 200°F oven. If you stack them, they'll become soggy.
Nutrition Information:
1 Serving (1 Serving)- Calories 270
- (Calories from Fat 90),
- Total Fat 10g
- (Saturated Fat 2g,
- Trans Fat 0g),
- Cholesterol 55mg;
- Sodium 520mg;
- Total Carbohydrate 36g
- (Dietary Fiber 10g,
- Sugars 7g),
- Protein 8g;
- Vitamin A 6 %;
- Vitamin C 4 %;
- Calcium 20 %;
- Iron 20 %;
- 1 1/2 Starch;
- 0 Fruit;
- 1/2 Other Carbohydrate;
- 1/2 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 0 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 1 1/2 Fat;
- 2 1/2;
Saturday, June 23, 2012
Honey-Sriracha Chicken Foil Packet
Honey-Sriracha Chicken Foil Packet
This quick and easy sweet-spicy chicken will 'WOW' at your next dinner party!
Prep Time
15Minutes
15Minutes
Total Time
45Minutes
45Minutes
Makes
4servings
1/2
cup uncooked instant brown rice
1/2
cup water
1
box (7 oz) Green Giant® healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4
boneless skinless chicken breasts (from 20-oz package)
2
tablespoons honey
2
tablespoons fresh lime juice
1
tablespoon Sriracha sauce
1
tablespoon chopped fresh cilantro
- Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.
- Cut 4 (10x12-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.
- In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
- Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.
Makes 4 servings
Add Sriracha sauce as desired to your preferred heat level.
Place packets on gas grill over medium-low heat or on charcoal grill over medium-low coals; cover grill. Cook 20 to 30 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Information:
1 Serving (1 Serving)- Calories 310
- (Calories from Fat 50),
- Total Fat 6g
- (Saturated Fat 1 1/2g,
- Trans Fat 0g),
- Cholesterol 75mg;
- Sodium 280mg;
- Total Carbohydrate 34g
- (Dietary Fiber 5g,
- Sugars 11g),
- Protein 31g;
- Vitamin A 15 %;
- Vitamin C 6 %;
- Calcium 4 %;
- Iron 10 %;
- 2 Starch;
- 0 Fruit;
- 0 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 1/2 Vegetable;
- 3 1/2 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 1/2 Fat;
- 2;
Snickerdoodle Blondies
Snickerdoodle Blondies
You’d never believe that one of these irresistible blondies sets you back less than 75 calories. But it’s true! Made with fiber-rich chickpeas, the cinnamon-saturated bars have a moist, fudgy texture that’s nothing short of addictive.
Ingredients:
1 1/2 c. (or 1 can) chickpeas, drained and rinsed
3 tbsp. nut butter (or other fat source)
3/4 tsp. baking powder
1-2 tsp. vanilla extract
1/8 tsp. baking soda
Heaping 1/8 tsp. salt
1 tbsp. unsweetened applesauce
1/4 c. ground flax
2 and 1/4 tsp. cinnamon
Pinch cream of tartar and raisins (optional)
1 1/2 c. (or 1 can) chickpeas, drained and rinsed
3 tbsp. nut butter (or other fat source)
3/4 tsp. baking powder
1-2 tsp. vanilla extract
1/8 tsp. baking soda
Heaping 1/8 tsp. salt
1 tbsp. unsweetened applesauce
1/4 c. ground flax
2 and 1/4 tsp. cinnamon
Pinch cream of tartar and raisins (optional)
Directions:
Preheat oven to 350 degrees. Blend all ingredients until very smooth, and scoop into a greased (or tinfoil-lined) 8x8 in. pan. Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool.
Preheat oven to 350 degrees. Blend all ingredients until very smooth, and scoop into a greased (or tinfoil-lined) 8x8 in. pan. Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool.
Makes 15-20 squares.
Recipe provided by Chocolate-Covered Katie
Miniature Apple Pies
Miniature Apple Pies
A yummy apple compote, generously spiced with healthy cinnamon and nutmeg, is stuffed into each of these mini pies made with flaky, gluten-free crust. You can take (almost) guilt-free bites of this classic comfort dessert, which totals 224 calories per pie!
Ingredients:
1 batch brown rice flour pie crust (recipe here)
1/2 c. slow cooker cinnamon apples (recipe here)
1 batch brown rice flour pie crust (recipe here)
1/2 c. slow cooker cinnamon apples (recipe here)
Directions:
Begin by preheating your oven to 375 degrees and making your pie crust (or use your favorite pie crust). Using a floured flat surface, roll the pie crust out to about 1/8 in. thickness. Using a coffee mug with a diameter of 3.5 in., cut four circles out of the dough and set aside. At this time, you will probably have to re-roll the dough out. Then, using a smaller coffee mug or bowl with a diameter of 3 in., cut another four circles out of the dough and set aside. Spray your muffin tin with cooking spray, and gently set the larger dough circles in the bottom of the muffin tins so the dough comes up the sides of the muffin tins as well. Then, carefully scoop some of the slow cooker cinnamon apples (about 2 tbsp. per mini pie) on top of the dough. Top your mini pies with the smaller dough circles and use a fork to pinch the two dough circles together. Bake in a 375 degree oven for 20-24 minutes, or until the edges around the pie crusts begin to brown. Let pies cool completely before removing from the muffin pan.
Begin by preheating your oven to 375 degrees and making your pie crust (or use your favorite pie crust). Using a floured flat surface, roll the pie crust out to about 1/8 in. thickness. Using a coffee mug with a diameter of 3.5 in., cut four circles out of the dough and set aside. At this time, you will probably have to re-roll the dough out. Then, using a smaller coffee mug or bowl with a diameter of 3 in., cut another four circles out of the dough and set aside. Spray your muffin tin with cooking spray, and gently set the larger dough circles in the bottom of the muffin tins so the dough comes up the sides of the muffin tins as well. Then, carefully scoop some of the slow cooker cinnamon apples (about 2 tbsp. per mini pie) on top of the dough. Top your mini pies with the smaller dough circles and use a fork to pinch the two dough circles together. Bake in a 375 degree oven for 20-24 minutes, or until the edges around the pie crusts begin to brown. Let pies cool completely before removing from the muffin pan.
Makes four servings.
Recipe provided by Clean Eating Chelsey
Ancho Chili and Chocolate Goat Cheesecake Popsicles
Ancho Chili and Chocolate Goat Cheesecake Popsicles
Taking a bite out of this creamy goat cheese blend is like feasting on a slice of rich cheesecake—in popsicle form! With a spicy kick of ancho chili powder and a dose of antioxidant-rich cocoa, each low-fat treat amounts to approximately 75 calories.
Ingredients:
4 oz. low-fat goat cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. cocoa powder
2 eggs, separated
1 tbsp. flour
1/4 tsp. ancho chili powder
4 oz. low-fat goat cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. cocoa powder
2 eggs, separated
1 tbsp. flour
1/4 tsp. ancho chili powder
Directions:
Preheat oven to 350 degrees. Combine goat cheese, sugar, and vanilla and mix until smooth. Add egg yolks two at a time. Fold in flour, cocoa powder, and ancho chile. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared parchment-lined baking pan. Bake for 20-25 minutes. Cool. Remove from pan by picking up parchment. Use 1 in. cookie cutter to make individual circles and insert skewers to create a "lollipop.”
Preheat oven to 350 degrees. Combine goat cheese, sugar, and vanilla and mix until smooth. Add egg yolks two at a time. Fold in flour, cocoa powder, and ancho chile. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared parchment-lined baking pan. Bake for 20-25 minutes. Cool. Remove from pan by picking up parchment. Use 1 in. cookie cutter to make individual circles and insert skewers to create a "lollipop.”
Makes about eight servings.
Recipe provided by Chef Chris Santos of Beauty & Essex and The Stanton Social
Friday, June 22, 2012
Patriotic Cookie Pizza
Patriotic Cookie Pizza
Hide Description
Show your colors this 4th of July with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust.
| Prep Time: 20 Min |
| Total Time: 1 Hr 35 Min |
| Makes: 24 servings |
User Rating (134)
  |
Hide Ingredients
INGREDIENTS:
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
package (8 oz) cream cheese, softened
cup powdered sugar
teaspoons grated lemon peel
cups fresh raspberries
cups fresh blueberries
cup apple jelly, melted
Hide Directions
DIRECTIONS:
- Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.
- Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.
- In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
Hide High Altitude
High Altitude (3500-6500 ft):
No change.
Hide Nutritional Information
Nutritional Information:
1 Serving (1 Serving)
- Calories 150
- (Calories from Fat 70),
- Total Fat 7g
- (Saturated Fat 3g,
- Trans Fat 1g),
- Cholesterol 15mg;
- Sodium 85mg;
- Total Carbohydrate 18g
- (Dietary Fiber 0g,
- Sugars 11g),
- Protein 2g;
- Vitamin A 2.00%;
- Vitamin C 4.00%;
- Calcium 0.00%;
- Iron 2.00%;
- 1/2 Starch;
- 0 Fruit;
- 1/2 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 0 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 1 1/2 Fat;
- 1;
Barbecued Turkey and Corn Salad
Barbecued Turkey and Corn Salad
Ingredients:
4 medium size ears corn on the cob, shucked
1/2 cup barbecue sauce
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
8 cups arugula, washed and dried
1 small red onion, thinly sliced
1 pint cherry tomatoes, cut in half
1/2 cup bottled low-fat Italian dressing
1/2 cup barbecue sauce
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
8 cups arugula, washed and dried
1 small red onion, thinly sliced
1 pint cherry tomatoes, cut in half
1/2 cup bottled low-fat Italian dressing
How to prepare this recipe:
For food safety, cook to 165° F.
- Preheat lightly oiled grill between medium and high heat, about 500 to 700°F.
- Brush corn with half of the barbecue sauce; grill over gas or charcoal 6-8 minutes or until kernels are tender, turning occasionally to cook evenly.
- Cool; with a knife, cut kernels from the cobs.
- Add turkey chops to the grill so they do not touch each other.
- Grill over gas or charcoal about 6 to 7 minutes on the first side, flip, and cook 6 to 7 minutes on the second side, or until cooked through and a meat thermometer reads 165°F throughout the turkey cutlet. Brush with remaining barbecue sauce as it cooks.
- In large bowl, gently toss together corn kernels, arugula, onion, tomatoes and Italian dressing. Mound on platter or individual plates.
- Cut turkey into strips; arrange on top of salad.
Recipe Nutrition Facts Serving size: 16.1oz/457g Calories per serving: 370 Calories from fat: 40 Total fat: 4.5g Saturated fat: 0g Cholesterol: 110mg Sodium: 910mg Carbohydrate: 37g Fiber Carbs: 4g Sugar Carbs: 17g Protein: 47g Servings: 4Preparation Time:
00:15Total Time: 00:30
Grilled Bread Salad with Tomatoes and Goat Cheese
Grilled Bread Salad with Tomatoes and Goat Cheese
Prep time: 15 minutes
Cook time: 5 minutes
Makes: 4 to 6 servings
Cook time: 5 minutes
Makes: 4 to 6 servings
Ingredients
3 medium tomatoes, cut into 1-inch chunks
1 small fennel bulb, halved, cored, and very thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 4-ounce loaf ciabatta, thickly sliced
1 large garlic clove, halved lengthwise
3 ounces crumbled goat cheese
1/2 cup fresh basil, roughly torn
3 medium tomatoes, cut into 1-inch chunks
1 small fennel bulb, halved, cored, and very thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 4-ounce loaf ciabatta, thickly sliced
1 large garlic clove, halved lengthwise
3 ounces crumbled goat cheese
1/2 cup fresh basil, roughly torn
Directions
1. Combine the tomatoes, fennel, and red onion in a large bowl. Whisk together 2 tablespoons of the olive oil and the vinegar, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well. Set aside remaining dressing.
2. Heat a grill to medium-high. Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted. Transfer bread to a plate and rub each piece well with the halved garlic clove. Let cool slightly and cut into 1-inch cubes.
3. Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.
1. Combine the tomatoes, fennel, and red onion in a large bowl. Whisk together 2 tablespoons of the olive oil and the vinegar, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well. Set aside remaining dressing.
2. Heat a grill to medium-high. Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted. Transfer bread to a plate and rub each piece well with the halved garlic clove. Let cool slightly and cut into 1-inch cubes.
3. Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.
Nutrition facts per serving: 215 calories, 7g protein, 17g carbohydrate, 14g fat (4.8g saturated), 2g fiber
Grilled Corn with Chipotle-Lime Butter
Grilled Corn with Chipotle-Lime Butter
Prep time: 10 minutes
Cook time: 12 minutes
Makes: 6 servings
Cook time: 12 minutes
Makes: 6 servings
Ingredients
3 tablespoons unsalted butter, softened
1/2 teaspoon grated lime zest
1 teaspoon fresh lime juice
1/2 teaspoon finely minced canned chipotles plus 1/2 teaspoon sauce
1/2 teaspoon salt
6 ears fresh corn in husks
Nonstick cooking spray
Lime wedges (optional)
3 tablespoons unsalted butter, softened
1/2 teaspoon grated lime zest
1 teaspoon fresh lime juice
1/2 teaspoon finely minced canned chipotles plus 1/2 teaspoon sauce
1/2 teaspoon salt
6 ears fresh corn in husks
Nonstick cooking spray
Lime wedges (optional)
Directions
1. Combine the butter, lime zest and juice, chipotles and sauce, and salt in a small bowl. Set aside.
2. Heat a grill to medium-high. Remove outer husks from corn, leaving just a few of the innermost layers. Gently pull those down, remove the silks, and pull the husks back up. Lightly mist grill with cooking spray. Cook corn 8 to 12 minutes, turning often, until crisp-tender and lightly charred.
3. Strip away husks; brush corn with butter mixture. Serve with lime wedges if desired.
1. Combine the butter, lime zest and juice, chipotles and sauce, and salt in a small bowl. Set aside.
2. Heat a grill to medium-high. Remove outer husks from corn, leaving just a few of the innermost layers. Gently pull those down, remove the silks, and pull the husks back up. Lightly mist grill with cooking spray. Cook corn 8 to 12 minutes, turning often, until crisp-tender and lightly charred.
3. Strip away husks; brush corn with butter mixture. Serve with lime wedges if desired.
Nutrition facts per serving: 136 calories, 3g protein, 17g carbohydrate, 8g fat (4g saturated), 2g fiber
Chicken Sausage with Charred Peppers and Onions
Chicken Sausage with Charred Peppers and Onions
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 6 servings
Cook time: 25 minutes
Makes: 6 servings
Ingredients
Nonstick cooking spray
2 medium red bell peppers, quartered lengthwise and seeded
2 medium yellow bell peppers, quartered lengthwise and seeded
2 large red onions, root ends intact, each cut into 8 wedges
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons slivered fresh basil
8 3-ounce fully cooked Italian-flavored chicken sausages
Nonstick cooking spray
2 medium red bell peppers, quartered lengthwise and seeded
2 medium yellow bell peppers, quartered lengthwise and seeded
2 large red onions, root ends intact, each cut into 8 wedges
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons slivered fresh basil
8 3-ounce fully cooked Italian-flavored chicken sausages
Directions
1. Heat a grill to medium and coat with cooking spray. Grill the bell peppers and onions 12 to 15 minutes, turning 2 or 3 times, until charred and tender.
2. Combine the olive oil, vinegar, garlic, salt, and black pepper in a large bowl. Add the vegetables and the basil; toss well.
3. Place the sausages on grill and cook 10 minutes, turning occasionally, until heated through and grill marks appear. Slice sausages in half at a sharp angle and transfer to a large platter. Serve with peppers and onions alongside.
1. Heat a grill to medium and coat with cooking spray. Grill the bell peppers and onions 12 to 15 minutes, turning 2 or 3 times, until charred and tender.
2. Combine the olive oil, vinegar, garlic, salt, and black pepper in a large bowl. Add the vegetables and the basil; toss well.
3. Place the sausages on grill and cook 10 minutes, turning occasionally, until heated through and grill marks appear. Slice sausages in half at a sharp angle and transfer to a large platter. Serve with peppers and onions alongside.
Nutrition facts per serving: 266 calories, 20g protein, 14g carbohydrate, 14g fat (3.3g saturated), 2g fiber
Dark Chocolate Banana S'mores
Dark Chocolate Banana S'mores
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 6 servings
Cook time: 10 minutes
Makes: 6 servings
Ingredients
Nonstick cooking spray
2 just-ripe bananas, peels on, halved lengthwise and stems trimmed
2 teaspoons unsalted butter, melted
12 graham cracker squares
1 3-ounce bar dark chocolate, broken into 6 squares
Nonstick cooking spray
2 just-ripe bananas, peels on, halved lengthwise and stems trimmed
2 teaspoons unsalted butter, melted
12 graham cracker squares
1 3-ounce bar dark chocolate, broken into 6 squares
Directions
1. Heat a grill to medium and mist with cooking spray. Place the bananas cut side down and grill until lightly marked, 3 to 4 minutes. Flip bananas and brush tops with the melted butter. Grill cut side up 3 minutes more. Transfer bananas to a plate, remove peels and cut into 1/3-inch slices.
2. While bananas are grilling, place 6 of the graham cracker squares on top of 6 squares of aluminum foil. Top each graham cracker with a square of dark chocolate. Arrange 4 to 5 banana slices on top of each chocolate square and cover with remaining graham crackers.
3. Wrap each s'more in foil and grill 1 to 2 minutes or until chocolate is melted.
1. Heat a grill to medium and mist with cooking spray. Place the bananas cut side down and grill until lightly marked, 3 to 4 minutes. Flip bananas and brush tops with the melted butter. Grill cut side up 3 minutes more. Transfer bananas to a plate, remove peels and cut into 1/3-inch slices.
2. While bananas are grilling, place 6 of the graham cracker squares on top of 6 squares of aluminum foil. Top each graham cracker with a square of dark chocolate. Arrange 4 to 5 banana slices on top of each chocolate square and cover with remaining graham crackers.
3. Wrap each s'more in foil and grill 1 to 2 minutes or until chocolate is melted.
Nutrition facts per serving: 190 calories, 2g protein, 28g carbohydrate, 8g fat (3.9g saturated), 2g fiber
Originally published in FITNESS magazine, June 2010.
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