Sunday, July 5, 2015

Potato Egg Bake




PREP:  20 Minutes  BAKE:  35 Minutes

Ingredients:
3 medium Russet Potatoes (peeled & diced)
1/2 cup Water
1/2 cup frozen chopped Broccoli (thawed)
3 Green Onions (thinly sliced)
1/2 small Sweet Red Pepper (chopped)
3 Eggs
4 Egg Whites
*1/2 cup fat-free Ricotta Cheese
1/2 cup shredded reduced-fat Sharp Cheddar Cheese
1/2 cup shredded Parmesan Cheese
1/4 cup fat-free Milk
1 tablespoon dried Parsley Flakes
1/4 teaspoon Salt
1/4 teaspoon Pepper

Other Items Needed:
Small Microwave-Safe Dish
12-inch x 8-inch Baking Dish
Cooking Spray
Large Bowl
Whisk

Hearty Breakfast Dish... Coming Up!


  • Preheat your oven to 350 degrees.
  • Place Potatoes & Water in a microwave-safe dish.
  • Cover & microwave on high for 7 minutes or until tender.
  • Drain.
  • Coat a 12-inch x 8-inch baking dish in cooking spray.
  • Spread Potatoes in the dish.
  • Top with the Broccoli, Onions & Red Pepper.
 
  • In a large bowl, whisk the Eggs, Egg Whites, Ricotta Cheese, Cheddar Cheese, Parmesan Cheese, Milk, Parsley, Salt & Pepper until blended.
 
  • Pour over Vegetables.
  • Bake uncovered for 35-40 minutes or until center is set.

 MAKES:  4 Servings

 
 
 
*You can replace the Ricotta Cheese with Cottage Cheese if you have a that available instead.
 
Like to spice things up?  Serve with Franks Red Hot!  


dévorer!

Banana Date-Nut Muffins




PREP:  15 Minutes  BAKE:  15 Minutes per Batch

Ingredients:
1 cup mashed Ripe Bananas (2 medium)
3/4 cup Sugar
1/3 cup Unsweetened Applesauce
3 tablespoons Canola Oil
1 Egg
3/4 cup All-Purpose Flour
3/4 cup Whole Wheat Flour
1/2 Quick-Cooking Oats
11/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/3 cup chopped Dates (about 3)
1/4 cup finely chopped Walnuts
1 teaspoon Lemon Juice

Other Items Needed:
Large Bowl
Stand Mixer or Hand Mixer
Medium Bowl
Cooking Spray
Muffin Pan & Liners
Toothpicks (optional)
Wire Racks (optional)

A Perfect Way to Start Any Morning!


  • Preheat your oven to 350 degrees. 
  • In a large bowl, beat Bananas, Sugar, Applesauce, Oil & Egg until well blended.
  • In a medium bowl, combine the Flours, Oats, Baking Powder & Baking Soda.
  • Gradually beat the Dry Mixture into the Banana Mixture until blended.
  • Stir in the Dates, Walnuts & Lemon Juice.
 
  • Coat muffin pan with cooking spray or put muffin liners in the muffin pan.
  • Fill each cup half-way full with Batter.
  • Bake for 12-14 minutes or until the center comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks.
 
MAKES:  24 Muffins
 
98 Calories per Muffin
 
 
 
* I use a toothpick to test whether the center is done.  Toothpicks leaves only a small hole, but is large enough to pull out the ingredients if it is not cooked through. 
 
 
dévorer!     

Baked Beans

PREP:  10 Minutes  BAKE:  30 Minutes

Ingredients:
5 Bacon Strips (chopped)
1 medium White Onion (chopped)
*1 can Baked Beans (28 ounces)
1 can Kidney Beans (16 ounces - rinsed & drained)
1 can Pinto Beans (15 ounces - rinsed & drained)
1/2 cup Brown Sugar
1/3 cup Ketchup
2 teaspoons Worcestershire Sauce

Other Items Needed:
Large Skillet
Large Bowl
12-inch x 8-inch Baking Dish

Backyard Barbecue Essential

  • Preheat your oven to 350 degrees.
  • In a large skillet, saute the Bacon & Onion over medium heat until Bacon is crisp.
  • Drain.
  • In a large bowl, combine the Beans, Brown Sugar, Ketchup, Worcestershire Sauce & Bacon Mixture.
 
  • Pour into a 12-inch x 8-inch baking dish.
  • Bake for 30-35 minutes or until heated through.    





MAKES:  12 Servings

192 calories per serving.

* I used Bush's Original Baked Beans, but you can mix it with whichever style you choose. 


dévorer!

Saturday, July 4, 2015

Colorful Garbanzo Bean Salad




PREP:  30 Minutes  STANDING:  20 Minutes

Ingredients:
1 medium Sweet Red Pepper
1 can Garbanzo Bean or Chickpeas (15 ounces - rinsed & drained)
6 Cherry Tomatoes (halved)
2 teaspoons Dried Basil
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Red Wine Vinegar
1/2 teaspoon Salt
3/4 teaspoon Lemon Pepper

Other Items Needed:
Baking Dish
Tongs
2 Small Bowls
Large Bowl 

Quick & Easy Side Dish


  • In a baking dish, broil Red Pepper 4 inches from the heat until skin blisters. (about 5 minutes)
  • With tongs, rotate Pepper a quarter turn. 
  • Broil & rotate until all sides are blistered & blackened.
  • Immediately place Pepper in a small bowl.
  • Cover & let stand for 20 minutes.
  • Peel off & discard charred skin.
  • Remove stem & seeds.
  • Chop Pepper.
  • In a large bowl, combine Red Pepper, Garbanzo Beans, Tomatoes & Basil.
  • In a small bowl, whisk the Olive Oil, Lemon Juice, Vinegar, Salt & Lemon Pepper.
 
  • Pour over Bean Mixture.
  • Toss to coat.
  • Chill until serving.
 

Makes:  4 Servings
 


This is the perfect light side dish to accompany a heavy meal!  
 
2/3 cup is only 174 calories!
 
 
dévorer! 
   

Fresh Peach Salsa




PREP:  15 Minutes  CHILL:  1 Hour

Ingredients:
4 medium Peaches (peeled & pitted)
2 large Tomatoes (cut into wedges & seeded)
1/2 yellow Onion (cut into wedges)
1/2 cup Cilantro
2 tablespoons minced Garlic
2 cans chopped Green Chilies (4 ounces each)
4 teaspoons Apple Cider Vinegar
1 teaspoon Lime Juice
1/4 teaspoon Pepper

Other Items Needed:
Food Processor
Serving Bowl
Baked Tortilla Chips

Refreshing Summer Appetizer!


  • In a food processor, combine the Peaches, Tomatoes, Onion, Cilantro & Onion.
  • Cover & pulse just until blended.
  • Add the Chilies, Vinegar, Lime Juice & Pepper.
  • Cover & pulse just until blended.
  • Transfer to a serving bowl.
  • Refrigerate for an hour before serving.
  • Serve with Baked Tortilla Chips.

 


Makes:  4 Cups
 
This dip tastes like it's straight from the garden!  Light, fresh and 1/4 cup is only 20 calories!
 
 
dévorer!   



 

Roasted Pepper Dip

PREP:  15 Minutes  CHILL:  1 Hour
Ingredients:
1/3 less fat Neufchatel Cheese (8 ounces)
1 cup fat free Sour Cream
*1 Sweet Red Pepper (roasted & chopped)
1 cup Shredded Parmesan Cheese
2/3 cup Shredded Pepper Jack Cheese
1/2 cup finely chopped Onion
1/4 teaspoon Garlic Powder
1/4 teaspoon Pepper
Others Items Needed:
Small Baking Dish
Small Bowl
Hand Mixer or Stand Mixer
Crackers or Tortilla Chips 

Perfect Dip for Any Cookout!
  • Place Sweet Red Pepper in a baking dish and Broil on High for 10 minutes.  Turning every couple of minutes.
  •  Let the Red Pepper rest until cool enough to handle.
  • Remove skin, stem and seeds then chop.
  • In a small bowl, beat Neufchatel Cheese & Sour Cream until smooth.
  • Stir in the chopped Pepper, Cheeses, Onion, Garlic Powder & Pepper.
  • Refrigerate for at least 1 hour.
  • Serve with Crackers or Tortilla Chips. 

 

Makes 4 Cups!
* Don't have time to roast the pepper yourself?  You can always buy sweet roasted red peppers already jarred in any grocery store.
I placed this dip in a heart shaped bowl and gifted to a precious couple at their engagement party.  Get creative and serve in various fun ways!
dévorer! 

Sunday, June 14, 2015

Light & Delicious Guacamole




TOTAL TIME:  10 Minutes

Ingredients:
2 medium Ripe Avocados (peeled & pitted)
1 package reduced-fat Cream Cheese (8 ounces)
1 tablespoon Crushed Red Pepper Flakes (add/lessen depending on your spice preference)
1/4 cup chopped Sweet Onion
1 tablespoon Lemon Juice
1 tablespoon minced Garlic
1/4 teaspoon of Salt
4 Cherry Tomatoes (seeded & finely chopped)
Tortilla Chips

Fresh & Easy Appetizer


  • Combine the first seven ingredients.
  • Stir until well blended.
  • Stir in Tomatoes.
  • Serve with chips.





This is one of my favorite summer snacks.  I prefer to serve with veggie and flax seed tortilla chips that can be found at Trader Joe's.  Those chips add a pop of color to this light party pleaser!

You won't feel guilty eating this during bikini season either, 1/4 cup equals 87 calories!


dévorer!