tag:blogger.com,1999:blog-76899646718589293302024-03-19T05:27:14.427-07:00Eating Right, one day at time...👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-7689964671858929330.post-36994726119725596802014-01-15T13:41:00.000-08:002014-01-15T13:42:28.183-08:00This site is currently archived, but I wanted to include it for those of you who follow Weight Watchers, South Beach, or just want healthy, low fat recipes. <br />
<br />
There are some really great recipes in these pages, I hope you find what you're looking for.<br />
<br />
~ Jan<br />
<br />
<br />👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com1tag:blogger.com,1999:blog-7689964671858929330.post-4463279699237995052010-03-28T13:47:00.000-07:002011-08-03T06:33:42.632-07:00Egg Custard<div xmlns="http://www.w3.org/1999/xhtml"><span style="color: red;"></span>Carlene sent me this recipe, she adds lemon zest and a splash of lemon extract to hers. I've made this several times now, it's just wonderful. Approximately 100 calories a serving. ~ jan <br />
<br />
</div><div xmlns="http://www.w3.org/1999/xhtml"><span style="color: red;">2 cups skim milk (sometimes I substitute 1/4 cup fat free Half & Half to give it more richness) <br />
2 egg <br />
1/3 cup Splenda <br />
1/4 teaspoon salt <br />
dash vanilla <br />
dash ground cinnamon on top <br />
grated fresh nutmeg on top. <br />
<br />
Put milk, Splenda, salt and vanilla in a bowl and whisk until frothy. Pour thru strainer into 4 ramekins or custard cups. Straining it makes it smooth. Grate nutmeg on top, add cinnamon if desired. <br />
<br />
If you want to make Carlene's version, add lemon extract to the custard, and grate lemon zest on top along with the nutmeg and cinnamon. <br />
<br />
Put ramekins in a 9x9 pan, add hot water to the pan so that it comes up about an inch on the sides of the ramekins, and bake at 350 degrees for approximately 45 minutes until toothpick comes out clean. Serve warm or chilled. It's fantastic!!!! <br />
</span> </div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-58876314259186164172010-03-11T04:34:00.001-08:002014-01-15T13:36:15.760-08:00Herb Stuffed Chicken Breasts<div xmlns="http://www.w3.org/1999/xhtml">
<br />
<div class="rcpdetail" id="maindesc">
Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish. </div>
<div class="rcpdetail" id="mainstats">
<strong>Yield:</strong> 4 servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)<br /> </div>
<div class="rcpdetail" id="ingredients">
<h2>
Ingredients</h2>
<ul>
<li> 1/4 cup (2 ounces) goat cheese</li>
<li> 1/2 teaspoon chopped fresh rosemary</li>
<li> 2 ounces Canadian bacon, finely chopped</li>
<li> 4 (6-ounce) skinless, boneless chicken breasts</li>
<li> 1/4 teaspoon salt</li>
<li> 1/4 teaspoon freshly ground black pepper</li>
<li> Cooking spray</li>
</ul>
</div>
<div class="rcpdetail" id="preparation">
<h2>
Preparation</h2>
1. Preheat oven to 400°.<br />
2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.<br />
3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.<br />
Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.<br />
305 calories/ 13. 5g fat/42g protein/0g fiber</div>
<div class="rcpdetail" id="nutrientInfo">
Source: Cooking Light</div>
<br />
<br />
<div class="zemanta-pixie">
<img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=b27e93bb-0c10-8589-86f4-35d8c612bd5a" /></div>
</div>
👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-32764554267417859872010-03-02T18:12:00.000-08:002010-03-02T18:14:32.094-08:00ORANGE CHICKEN<div xmlns='http://www.w3.org/1999/xhtml'><img width='350' height='353' src='http://eatingwelllivingthin.files.wordpress.com/2010/03/blog55.jpg' alt='http://eatingwelllivingthin.files.wordpress.com/2010/03/blog55.jpg' style='cursor: -moz-zoom-in; float: left; margin-top: 10px; margin-bottom: 10px; margin-right: 10px;'/><em>Marinade</em>:<br/><p style='text-align: left;'><br />1/2 cup orange juice<br/><br />1 teaspoon orange zest<br/><br />2 teaspoons low-sodium soy sauce<br/><br />1/4 teaspoon sesame seed oil<br/><br />1/2 teaspoon salt</p><br /><p>1 pound chicken breast tenders, cut into 1-inch chunks<br/><br />1/2 cup cornstarch</p><br /><p><em>Sauce</em>:<br/><br />3/4 cup orange juice<br/><br />1 teaspoon orange zest<br/><br />1/2 cup low-sodium chicken broth<br/><br />5 teaspoons Splenda granular<br/><br />4 teaspoons sugar-free <strong>OR </strong>regular honey <strong>OR </strong>Agave<br/><br />1 tablespoon low-sodium soy sauce<br/><br />2 teaspoons vegetable oil<br/><br />2 cloves garlic, minced<br/><br />2 teaspoons apple cider vinegar<br/><br />Pinch red pepper flakes<br/><br />2 teaspoons cornstarch<br/><br />Kosher salt</p><br /><p>Sliced green onions<br/><br />Sesame seeds</p><br /><p><em>Marinade</em>: In a medium bowl combine orange juice, orange <br />zest, soy sauce, sesame oil, and salt. Add chicken tenders and stir to <br />coat. Allow to marinate for 25-30 minutes.</p><br /><p><em>Sauce</em>: In a small saucepan combine orange juice, orange <br />zest, chicken broth, Splenda, honey, soy sauce, oil, garlic, and apple <br />cider vinegar. Bring to a boil; lower heat to a simmer and cook until <br />liquid is reduced by 1/4. Season with salt to taste. Stir the 2 <br />teaspoons cornstarch with a small amount of cold water and add to the <br />sauce. Bring back to a boil and cook for 1-2 minutes, or until <br />thickened. Set aside, but keep warm.</p><br /><p>In a large bowl or ziplock bag add the 1/2 cup of cornstarch. Drain <br />the chicken and toss with the cornstarch, shaking off excess. In a large<br /> skillet heat 2 tablespoons vegetable oil over medium-high. Add chicken <br />and cook until golden and meat is cooked through. Gently toss cooked <br />chicken with the sauce and serve. Makes eight WLS or four regular <br />servings.</p><br /><p>Per WLS Serving: Calories 206; Protein 17 g ; Fat 9 g; Carbs 12 g; <br />Sugar 3 g; Sodium 418 mg</p><p><i>Source: Linda from<a href='http://eatingwelllivingthin.files.wordpress.com/2010/03/blog55.jpg'> Eating Well, Living Thin</a>, one of my very favorite healthy food blogs..</i><br/></p></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com1tag:blogger.com,1999:blog-7689964671858929330.post-15689597532616857822010-02-24T08:36:00.000-08:002010-02-24T08:38:40.426-08:00Cranberry Bean Soup<div xmlns='http://www.w3.org/1999/xhtml'>I have this in the pressure cooker right now - 1:30 minutes, beans were not presoaked. Where did I find dried cranberry beans? At a natural food store in Lexington. They aren't readily available in grocery stores.<br /><br />~ jan<br /><br />Ingredients<br /># 1 lb. dried cranberry beans<br /># 1 large onion, diced<br /># 1 stalk celery, diced<br /># 2 carrots, diced<br /># 1/4 lb. pancetta, chopped<br /># 2 garlic cloves, minced<br /># 2 c. peeled, seeded, and finely chopped tomatoes<br /># 1/2 c. chopped parsley<br /># 1/4 lb. spaghetti or tagliatelle, broken up into 1-inch pieces and cooked al dente<br /># salt<br /># black pepper<br /># 1 garlic clove, minced, for garnish<br /># olive oil, for garnish<br /><br />Directions<br /><br />Soak the beans in cold water to cover overnight. Drain and place them in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour. Meanwhile, saute' the pancetta until it renders its fat. Add the garlic cloves and saute'. Add the tomatoes and parsley and cook for 15 minutes.<br /><br />Remove 2 c. of beans from the saucepan and puree them in a food mill or food processor<br />. Stir the puree back into the soup. Add the tomato mixture and the spaghetti to the soup. Taste and season with salt and pepper. Cook the soup to warm it through. Garnish with minced garlic and a stream of olive oil.<br /><br />Serves 8 as a first course.<br /><br />Recipes from The Heart<br />of Sicily: Recipes and Reminiscences of Regaleali, a Country Estate by Anna Tasca Lanza (Clarkson Potter, copyright 1993 by Anna Tasca Lanza).</div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-84775757708665486022010-02-22T12:56:00.000-08:002010-02-22T13:00:09.170-08:00Raspberry Cream Pie<div xmlns="http://www.w3.org/1999/xhtml"><a href="http://eatingwelllivingthin.files.wordpress.com/2010/02/blogpie.jpg"><br />
</a><br />
<div align="center"><a href="http://eatingwelllivingthin.files.wordpress.com/2010/02/blogpie.jpg"><img alt="" class="aligncenter size-full wp-image-1366" height="487" src="http://eatingwelllivingthin.files.wordpress.com/2010/02/blogpie.jpg?w=500&h=446" title="BLOGpie" width="547" /></a></div><br />
<br />
WOW!!! Linda from Eating Well... Living Thin created this amazing pie. It's a must try!!!<br />
<br />
~ jan<br />
<br />
~~~~<br />
1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs<br />
3 tablespoons butter, melted<br />
Two 8-ounce pkgs. reduced-fat cream cheese, softened<br />
1/3 cup Splenda<br />
1/4 cup DaVinci sugar-free Raspberry syrup (or Torani, or any other brand)<br />
2 cups Splenda-sweetened whipped cream (1 1/4 cups unwhipped) OR one 8-ounce container Cool Whip, thawed<br />
1/2 cup sugar-free raspberry jam, warmed<br />
Sugar-free dark chocolate shavings for garnish<br />
<br />
Preheat oven to 350 degrees.<br />
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.<br />
<br />
In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 the whipped cream OR 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings.<br />
<br />
Makes 16 servings.<br />
<br />
Per Serving: 155 Cal; 4 g Protein; 11 g Fat; 11 g Carb; 0 g Fiber; 3 g Sugar; 150 mg Sodium<br />
<br />
<a href="http://eatingwelllivingthin.wordpress.com/">Source: Eating Well...Living Thin</a></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-28143986552008843232010-02-22T12:51:00.000-08:002010-02-22T13:00:58.786-08:00Chipotle-Salsa Burger<div xmlns="http://www.w3.org/1999/xhtml"><div class="separator" style="clear: both; text-align: left;">Makes 4 </div>servings<br />
157 calories<br />
<br />
<div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">3/4 pound lean (93 or 95 percent lean) ground beef</div><div class="separator" style="clear: both; text-align: left;">1/4 cup Egg </div>Beaters or other egg substitute<br />
<div class="separator" style="clear: both; text-align: left;">3 tablespoons Panko or other </div>bread crumb<br />
<div class="separator" style="clear: both; text-align: left;">2 chipotle peppers in adobo, minced</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon </div>salt<br />
<div class="separator" style="clear: both; text-align: left;">4</div>slices red onion<br />
<div class="separator" style="clear: both; text-align: left;">8 tablespoons salsa</div><div class="separator" style="clear: both; text-align: left;">4 Arnolds Rounds or other </div>multi-grain bun<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">Combine first </div>six ingredients in a large bowl, shape into four patties.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">Heat</div>a skillet sprayed with non-stick over medium-high heat. Cook burgers <br />
until done (160F internal temperature) about 5 minutes a side.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">Top </div>with cheese (if desired), one onion slice and two tablespoons salsa.<br />
<br />
<i>Source: Fight The Fat Foodie </i></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-45510853893288780202010-02-12T15:57:00.000-08:002010-02-12T15:58:06.313-08:00Skinny Red Velvet Cupcakes<div xmlns='http://www.w3.org/1999/xhtml'><span style='font-weight: bold;'>Skinny Red Velvet Cupcakes</span><br/><span style='font-size: 78%;'><span style='font-style: italic;'>Source: <a href='http://weight-watchers-points-recipes.blogspot.com/2010/02/skinny-red-velvet-cupcakes.html'>Gina's Weight Watcher Recipes</a></span></span><br/><span style='font-weight: bold;'>Servings:</span> 26 <span style='font-family: webdings;'>• </span><span style='font-weight: bold;'>Serving Size:</span> 1 cupcake • <span style='font-weight: bold;'>Calories:</span> 141 <span style='font-family: webdings;'>•</span> <span style='font-weight: bold;'>Points:</span> 3 pts<br/><ul><li>1 1/2 cups cake flour</li><li>1 cup white whole wheat flour</li><li>1 cup sugar</li><li>1 tbsp unsweetened dutch-process cocoa</li><li>1 tsp salt<br/></li><li>1 tsp baking powder</li><li>1 tsp baking soda</li><li>1 tsp white vinegar</li><li>1/2 cup unsweetened apple sauce</li><li>1/4 cup butter, softened</li><li>1 egg</li><li>2 egg whites</li><li>2 tsp vanilla</li><li>1 1/3 cup light buttermilk</li><li> 1 tbsp red food coloring</li></ul><span style='font-weight: bold;'>Preheat</span> oven to 350. <span style='font-weight: bold;'>Line</span> cupcake tins with liners. In a large mixing bowl, <span style='font-weight: bold;'>stir</span> together flours, salt, cocoa, and baking powder. In another large bowl <span style='font-weight: bold;'>beat</span> sugar, applesauce and butter. <span style='font-weight: bold;'>Beat</span> in eggs and vanilla. In a separate bowl <span style='font-weight: bold;'>mix</span> baking soda and vinegar.<span style='font-weight: bold;'> Add</span> half of the dry ingredients into the egg mixture, mix well. <span style='font-weight: bold;'>Add</span> buttermilk, red food coloring and mix well. <span style='font-weight: bold;'>Add</span> the remaining dry ingredients and <span style='font-weight: bold;'>fold</span> in vinegar and baking soda. <span style='font-weight: bold;'>Pour</span> in prepared cupcake liners 3/4 of the way. <span style='font-weight: bold;'>Bake</span> 20-25 minutes or until a toothpick inserted comes out clean. <span style='font-weight: bold;'>Cool</span>, then frost with low fat cream cheese frosting. Makes 26 cupcakes.<br/><br/><span style='font-weight: bold;'>Low Fat Cream Cheese Frosting</span><br/><ul><li>8 oz 1/3 fat Philadelphia Cream Cheese</li><li>1 cup powdered sugar</li><li>1 tsp vanilla extract</li></ul><span style='font-weight: bold;'>Beat</span> together cream cheese, powdered sugar and vanilla until smooth.<br/><br/><div class='zemanta-pixie'><img src='http://img.zemanta.com/pixy.gif?x-id=044db1fe-5f9c-887c-8f11-73d6b0249574' alt='' class='zemanta-pixie-img'/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-20329242291179551132010-02-11T16:31:00.001-08:002010-02-11T16:31:49.080-08:00Copycat Red Lobster Crab Cakes<div xmlns="http://www.w3.org/1999/xhtml"> <p><img style="margin-top: 10px; margin-bottom: 10px; float: left; margin-right: 10px" src="http://lh4.ggpht.com/_HqQFRENcq5Y/S3SgiHbfu7I/AAAAAAAAGEc/Oy4Vc1-C-Nw/%5BUNSET%5D.jpg?imgmax=800" />1 lb lump crab meat (make sure you check for shells before preparing) <br /> <br />½ teaspoon minced garlic <br /> <br />1 tablespoon minced onions <br /> <br />1 tablespoon diced celery <br /> <br />2 tablespoons low fat mayonnaise <br /> <br />1 egg <br /> <br />1 teaspoon Dijon mustard <br /> <br />1 teaspoon Old Bay Seasoning <br /> <br />¼ cup bread crumbs <br /> <br />Salt and Pepper to taste <br /> <br />Olive Oil or Pam for sautéing</p> <br /> <p>To start, in a bowl combine all ingredients except for the crab and <br />the bread crumbs. Mix the ingredients together and then carefully mix in <br />the crab meat. Spread out the bread crumbs on the counter. Role crab <br />mixture into a ball about 2 inches or so in diameter. Put the ball in <br />the bread crumbs flattening it out into a patty about 1 inch thick by 3 <br />inches in diameter. Refrigerate the crab cakes until you are ready to <br />cook them. <br /> <br />To cook, in a skillet, heat a small amount of olive oil, brown the crab <br />cake on each side for about 2-3 minutes, then reduce heat to low and <br />cook for an additional 8 minutes.</p> <p></p> </div> 👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-65258171367056837502010-02-08T07:53:00.001-08:002010-02-08T07:53:51.615-08:00Monday morning tales from the scale…<p>It’s been awhile, and I’m not a happy girl.  First of all, Windows crashed, and I lost my ongoing journal about my weight loss.  I’ve got it until last August, it was backed up on my Mac, but from then on is gone.  Grrrrrr</p> <p>But of course, I haven’t lost much since August, and since Christmas I’m up 2 lbs.  Not happy about it either.  I’m struggling big time here, it’s winter, I’m bored, nothing satisfies me, I’m always hungry, but I’m not going to backslide, I’ve come too far.</p> <p>So, it’s time to kick it in the ass, Dwayne, get back in the saddle and lose those last 15 lbs.  I keep saying that, don’t I?  </p> <p>Eating out is killer, too!  I’ve got to quit eating out, just can’t do it and eat healthy.  Life is a struggle, gotta do this one day at a time.  I should be counting my blessings, instead of fussing about gaining two pounds, in the overall scheme of things, that’s not bad at all!</p> <p>I’ve been more active on this site, posting quite a bit more, I’ll continue to do this, maybe it will help us stay focused…</p> <p>~ jan</p> 👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-6908981469102605052010-02-08T06:17:00.001-08:002010-02-08T06:19:14.945-08:00Flourless Chocolate Cake<div xmlns="http://www.w3.org/1999/xhtml"><div align="center"><img alt="Blog78" class="aligncenter size-full wp-image-913" height="405" src="http://eatingwelllivingthin.files.wordpress.com/2009/10/blog78.jpg?w=500&h=405" title="Blog78" width="500" /></div><br />
<br />
One 15-ounce can unseasoned black or kidney beans – drained and rinsed<br />
<br />
1 tablespoon water or coffee (the coffee will bring out more intense chocolate flavor)<br />
<br />
1 tablespoon vanilla extract<br />
<br />
6 tablespoons unsweetened cocoa powder<br />
<br />
1 teaspoon baking powder<br />
<br />
1/2 teaspoon baking soda<br />
<br />
1/4 teaspoon salt<br />
<br />
6 tablespoons butter, softened<br />
<br />
1 cup Whey Low granular or maltitol<br />
<br />
5 eggs<br />
<br />
.<br />
<br />
Preheat oven to 325 degrees. Coat a 9 or 10 inch cake pan with vegetable cooking spray. Set aside.<br />
<br />
In a blender, food processor or with a hand held blender wand, puree the beans, water/coffee, and vanilla until smooth. Set aside.<br />
<br />
In a small bowl combine the cocoa powder, baking powder, baking soda, and salt. Set aside.<br />
<br />
In a large bowl beat the butter and the Whey Low for one minute with an electric mixer. Beat in the eggs for two minutes, or until very light and fluffy. Beat in the bean mixture, just until combined. Beat in the cocoa mixture for one minute, until very smooth.<br />
<br />
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely on a wire rack. Wrap tightly with plastic wrap or frost and cover. Makes 10 servings.<br />
<br />
Per Serving: Calories 171; Protein 6 g; Fat 11 g; NET Carbs 10 g; Sugar 5 g; Sodium 155 mg<br />
<br />
Source: Eating Well, Living Thin<br />
<br />
<br />
<div class="zemanta-pixie"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=6394273b-74c1-85e4-97d6-d5dead0f15c7" /></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-86188684828361229832010-02-07T08:05:00.000-08:002010-02-07T08:13:41.147-08:00Bite-size Honey Popcorn Balls<div xmlns="http://www.w3.org/1999/xhtml"><a href="http://www.myrecipes.com/recipes/gallery/0,28548,1918697_1926652,00.html"><img style="margin-top: 10px; margin-bottom: 10px; float: left; margin-right: 10px" alt="Bite-size Honey Popcorn Balls" src="http://img.timeinc.net/recipes/i/recipes/su/07/10/popcorn-balls-su-1661174-x.jpg" width="420" height="420" /></a>Sweet, salty, and crunchy, these popcorn balls meet all of the typical junk food criteria, yet popcorn is lower in calories and higher in fiber than most snack foods, making these a healthy treat. <br /> <br /> <div id="maindesc" class="rcpdetail"> <br /> <p>The only quibble we have with popcorn balls is that <br />they're usually too big and unwieldy to bite into. These miniature <br />clusters, held together with caramelized honey, are just the right size. <br />Prep and Cook Time: 1 1/4 hours. Notes: If you don't have an air <br />popper, you can pop the popcorn in the microwave: Working in 2 batches, <br />put kernels in a brown paper bag (any size). Do not add oil. Fold the <br />bag's opening several times to seal, then microwave at full power in <br />1-minute increments, checking popcorn and removing popped kernels as you <br />go (they burn easily). Be careful when opening bag; it will release <br />steam.</p> <strong>Yield:</strong> Makes 60 to 65 popcorn balls <br /></div> <ul> <li> <div class="rcpdetail">20 cups air-popped popcorn (from 2/3 to 1 cup kernels; see Notes) </div> </li> </ul> <div class="rcpdetail"> <ul> <li>1 1/4 cups butter, cut into chunks, plus more for your hands </li> <li>1 1/4 cups honey </li> <li>3/4 teaspoon salt </li> <li>2 teaspoons vanilla extract <br /></li> </ul> <div id="preparation" class="rcpdetail"> <h2>Preparation</h2> <br /> <p>1. Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.</p> <p>2. In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.</p> <p>3. Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake <br />popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.</p> <p>4. Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening <br />popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.</p> <p>5.Put popcorn balls on prepared baking sheet and let cool completely. <br />Store in an airtight container at room temperature for up to 2 weeks.</p> <p>Note: <br />Nutritional analysis is per popcorn ball.</p> </div> <div id="nutrientInfo" class="rcpdetail"> <h2>Nutritional Information</h2> <br /><dl><dt>Calories:</dt><dd>64 (56% from fat)</dd><dt>Protein:</dt><dd>0.3g</dd><dt>Fat:</dt><dd>4g <br />(sat 2.4)</dd><dt>Carbohydrate:</dt><dd>7.3g</dd><dt>Fiber:</dt><dd>0.4g</dd><dt>Sodium:</dt><dd>67mg</dd><dt>Cholesterol:</dt><dd>11mg</dd></dl> <br /></div> <div id="byLine" class="rcpdetail"><span class="item_credit_date"><em>Source: Sunset</em>, OCTOBER 2007</span> <br /></div> <br /></div> <p></p> </div> 👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-73882477575310058242010-02-07T07:58:00.000-08:002010-02-07T08:00:59.146-08:00Italian Meat Loaf with Fresh Basil and Provolone<div xmlns='http://www.w3.org/1999/xhtml'><img width='300' height='300' border='0' alt='Italian Meat Loaf with Fresh Basil and Provolone' src='http://img.timeinc.net/recipes/i/recipes/ck/00/08/meat-loaf-ck-393434-l.jpg' style='float: left; margin-top: 10px; margin-bottom: 10px; margin-right: 10px;'/>In addition to providing the lift in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf. Serve this dish with your favorite mashed-potato recipe.<br/><br/>Yield: 6 servings (serving size: 2 slices)<br/>Ingredients<br/><br/> * 1 cup boiling water<br/> * 1/2 cup sun-dried tomatoes, packed without oil<br/> * 1/2 cup ketchup<br/> * 1 cup seasoned breadcrumbs<br/> * 3/4 cup finely chopped onion<br/> * 3/4 cup chopped fresh basil<br/> * 1/2 cup (2 ounces) shredded sharp provolone cheese<br/> * 2 large egg whites<br/> * 2 garlic cloves, minced<br/> * 1 pound ground round<br/> * Cooking spray<br/> * 1/3 cup ketchup<br/><br/>Preparation<br/><br/>Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.<br/><br/>Preheat oven to 350°.<br/><br/>Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.<br/>Nutritional Information<br/><br/>Calories:<br/> 294 (27% from fat)<br/>Fat:<br/> 8.7g (sat 3.6g,mono 3.2g,poly 0.7g) <br/>Protein:<br/> 24.3g<br/>Carbohydrate:<br/> 30.8g<br/>Fiber:<br/> 2.5g<br/>Cholesterol:<br/> 53mg<br/>Iron:<br/> 3.9mg<br/>Sodium:<br/> 893mg<br/>Calcium:<br/> 149mg<br/><br/>Source: <i>Cooking Light</i><br/><br/><br/></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-41018315730311643102010-02-07T05:22:00.001-08:002010-02-07T05:22:58.644-08:00Cottage Cheese Stuffed Potatoes<div xmlns='http://www.w3.org/1999/xhtml'><img height='273' width='273' src='http://1.bp.blogspot.com/_koa6gYvQPWQ/SqG-xA8lTNI/AAAAAAAAAkw/J6Q3ZnYLwp4/s400/Stuffed+Baked+Potatoes.jpg' alt='http://1.bp.blogspot.com/_koa6gYvQPWQ/SqG-xA8lTNI/AAAAAAAAAkw/J6Q3ZnYLwp4/s400/Stuffed+Baked+Potatoes.jpg' style='cursor: -moz-zoom-in; float: left; margin-top: 10px; margin-bottom: 10px; margin-right: 10px;'/>Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.<br/><br/>4 medium baking potatoes<br/>3/4 cup low fat 1% cottage cheese<br/>1/4 cup 1% milk<br/>2 tablespoons soft margarine<br/>1 teaspoon dill weed<br/>3/4 teaspoon herb seasoning<br/>4-6 drops hot pepper sauce<br/>2 teaspoons grated parmesan cheese<br/>fat free shredded cheese<br/><br/>Prick potatoes with fork. Bake at 425 for 60 minutes or until fork is easily inserted.<br/><br/>Cut potatoes in half lengthwise. Scoop out potato with a spoon, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.<br/><br/>Mix by hand remaining ingredients except parmesan and shredded cheese. Spoon mixture into potato shells.<br/><br/>Sprinkle each top with 1/4 teaspoon parmesan cheese. Top with fat free shredded cheese and place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown. <br/><br/>If fat free cheese doesn't melt, spray it with Pam and return to oven, the Pam enables it to melt.<br/><br/>Yield 8 servings - Serving size 1/2 potato each<br/><br/>Note: Nutritional information does not included shredded cheese.<br/><br/><table cellspacing='4' cellpadding='0' border='0' width='100%'><tbody><tr><td><font size='4' face='Arial, Verdana, Sans-Serif' color='black'><b>Nutritional Info</b></font> </td></tr> <tr><td height='4' bgcolor='#000000'><img height='1' border='0' width='1' alt='' src='http://www.sparkpeople.com/email/spacer.gif'/></td></tr> </tbody></table> <table cellspacing='2' cellpadding='0' border='0' width='100%'> <tbody><tr> <td> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'><b>Amount Per Serving:</b></font> </td> </tr> <tr> <td> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'><b>Calories: 109.7</b></font> </td> </tr> <tr><td height='2' bgcolor='#000000' colspan='2'><img height='1' border='0' width='1' alt='' src='http://www.sparkpeople.com/email/spacer.gif'/></td></tr> </tbody></table> <table cellspacing='2' cellpadding='0' border='0' width='100%'><tbody><tr> <td> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'><b>Total Fat:</b></font> </td> <td align='right'> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'>2g</font> </td> </tr> <tr><td height='1' bgcolor='#000000' colspan='2'><img height='1' border='0' width='1' alt='' src='http://www.sparkpeople.com/email/spacer.gif'/></td></tr> <tr> <td> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'><b>Total Carbs:</b></font> </td> <td align='right'> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'>15.4g</font> </td> </tr> <tr><td height='1' bgcolor='#000000' colspan='2'><img height='1' border='0' width='1' alt='' src='http://www.sparkpeople.com/email/spacer.gif'/></td></tr> <tr> <td> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'><b> Dietary Fiber:</b></font> </td> <td align='right'> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'>6.6mg</font> </td> </tr> <tr><td height='1' bgcolor='#000000' colspan='2'><img height='1' border='0' width='1' alt='' src='http://www.sparkpeople.com/email/spacer.gif'/></td></tr> <tr> <td> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'><b>Protein:</b></font> </td> <td align='right'> <font size='1' face='Arial, Verdana, Sans-Serif' color='black'>9.3g</font></td></tr></tbody></table><br/><br/><div class='zemanta-pixie'><img src='http://img.zemanta.com/pixy.gif?x-id=17e261fd-8f4d-8cf0-9a18-5aa4bbb1cd5a' alt='' class='zemanta-pixie-img'/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-51882058249551641052010-02-04T14:36:00.000-08:002010-02-04T14:38:19.562-08:00Baked Oatmeal – The Best<div xmlns='http://www.w3.org/1999/xhtml'><table cellspacing='4' cellpadding='0' border='0' width='366'><tbody><tr><td class='black' colspan='2'>Servings 18 - <br /><br/>6 cups uncooked Old fashioned oats <br /><br/>4 tsp. baking powder <br /><br/>1 tsp. salt <br /><br/>3/4 cup unsweetened applesauce <br /><br/>1/4 cup canola oil <br /><br/>2 cups evaporated skim milk ( I use one 12 ounce can and make up the difference with skim milk) <br /><br/>4 large eggs <br /><br/>1 cups Splenda <br /><br/>1 large banana <br /><br/>1 tablespoon cinnamon <br /><br/>2 tsp vanilla <br /><br/><br /><br/>Mix oil, eggs, and Splenda until glossy. Add remaining ingredients. Let set for about 15 – 20 minutes. Bake in 13x9 pan sprayed with Pam at 400 degrees for 30-40 minutes. Cut into bars, okay to freeze finished product.<br/><i><br/>Source: WW Boards</i><br/></td><br /> </tr><br /> <tr><br /> <td class='small' colspan='2'><br /> <br /> <br/></td></tr></tbody></table></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com1tag:blogger.com,1999:blog-7689964671858929330.post-69372839680620456762010-02-03T14:46:00.000-08:002010-02-03T14:49:02.133-08:00<div xmlns='http://www.w3.org/1999/xhtml'><div align='center'><img src='http://lh3.ggpht.com/_HqQFRENcq5Y/S2n8HX_YKGI/AAAAAAAAGBk/7xfIjfIoWPM/%5BUNSET%5D.jpg?imgmax=800'/><br/><br/>Crostinis are fun little bite sized appetizers which are little <br />slices of toasted baguettes topped with whatever your heart desires. I <br />like this healthy White Bean Topping drizzled with a little balsamic. <br />You can make these ahead of time, the bread will store for a few days in<br /> an air-tight container. The white bean spread can be refrigerated a few<br /> days. This recipe can easily be doubled.<br/><br/><span style='font-weight: bold;'>White Bean Crostini</span><br/><span style='font-size: 78%;'><span style='font-style: italic;'>Gina's Weight <br />Watcher Recipes</span></span><br/><span style='font-weight: bold;'>Servings:</span><br /> 17 <span style='font-family: webdings;'>•</span> <span style='font-weight: bold;'>Serving Size</span><span style='font-weight: bold;'>:</span> 2 <span style='font-family: webdings;'>•</span> <span style='font-weight: bold;'>Calories:</span> 33 <span style='font-family: webdings;'>•</span> <span style='font-weight: bold;'>Points:</span> .5 <br />ww pts<br/><br/><span style='font-style: italic;'>For the White Bean <br />Spread:</span><br/><ul><li>2 cups Cannelini or Northern Beans</li><li>2<br /> tbsp olive oil</li><li>4 tbsp water</li><li>1 tbsp fresh thyme</li><li>1<br /> clove garlic</li><li>salt and fresh pepper</li></ul><span style='font-style: italic;'>Crostini:</span><br/><ul><li>8-1/2" piece of <br />baguette (4 oz), sliced into 1/4" pieces</li><li>garlic clove</li><li>olive<br /> oil spray</li><li>extra thyme for garnish</li><li>balsamic vinegar<br/></li></ul><a href='http://picasaweb.google.com/lh/photo/MBYZijerrPYEHHw9pA_9jA?authkey=Gv1sRgCJCuiLmc0OqD4gE&feat=embedwebsite'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyaJbcCBTrIvzivOhyytrrDeBgmoYdPNP3vnwYYZ2dDtv9Oqr6DxUyxoBO2w3RTQDHwFM85IjR0ANQnL8HcLLToSpJZ6dDSRXjYtM2BljBiiHXSehqQVtrWn2wYzFNg-3Q_tVozhGjYA/s800/White-Bean-Crostini2.jpg'/></a><br/><br/><div align='justify'><span style='font-weight: bold;'>Cut</span> the bread into 1/4" thin slices. <br />You can toast these in the oven with a little olive oil spray at 400° <br />turning once until toasted or grill them. I used my George Forman grill <br />to toast them with a light spray of olive oil. Once the bread is <br />toasted, lightly <span style='font-weight: bold;'>rub</span> it with a <br />garlic clove cut in half. Now your bread is ready to top.<br/><br/><span style='font-weight: bold;'>Pureé </span>in a small blender or magic <br />bullet all the ingredients for the white bean spread. If it's too dry <br />you can <span style='font-weight: bold;'>add</span> a little more water.<br/><br/><span style='font-weight: bold;'>Top </span>each piece with 2 tsp of white <br />bean puree and <span style='font-weight: bold;'>garnish</span> with <br />fresh thyme.<span style='font-weight: bold;'> Drizzle </span>with a <br />touch of balsamic right before serving.<br/><br/><a href='http://weight-watchers-points-recipes.blogspot.com/2010/01/white-bean-crostini.html'>Source: Gina's Recipes</a><br/></div><br/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-78440129618209151202010-01-31T06:51:00.001-08:002010-01-31T06:51:33.203-08:00Chef Meg's Healthy Chicken Vegetable Casserole<div xmlns='http://www.w3.org/1999/xhtml'><font size='2' face='Arial, Verdana, Sans-Serif' color='black'><b><img hspace='10' border='0' align='right' vspace='10' alt='' src='http://photos.sparkpeople.com/6/8/689301999.jpg'/></b></font><font size='2' face='Arial, Verdana, Sans-Serif' color='black'>Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces! <br/><br/> <b>INGREDIENTS</b><br/> 12 oz chicken breasts, boneless and skinless, poached, and cubed into 1/2 inch squares<br/>2 T all purpose flour<br/>2 T butter, unsalted<br/>10 oz skim milk<br/>1 pinch white pepper<br/>1 t Italian seasoning<br/>1 T parmesan cheese, grated<br/>7 oz penne pasta, whole wheat<br/>2 yellow or orange bell peppers, chopped<br/>1 zucchini, chopped<br/>2 heads, approx. 12 ounces broccoli, chopped<br/>1/3 c monterey jack cheese<br/>nonstick cooking spray <br/><br/> <b>DIRECTIONS</b><br/>Place chicken breasts in a small saucepan with a lid. Cover chicken with cool water. Place saucepan over a burner on low to moderate heat. Bring to a simmer; cover with lid and poach for approximately 20 minutes or until chicken is cooked. (This step can be done the night before.) <br/><br/>Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute. <br/><br/>Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray. <br/><br/>In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil. <br/><br/>Bake for 20 minutes; remove foil and continue to bake until cheese is melted.<br/><br/>Number of Servings: 6<br/><br/>Source: <i>Spark Recipes</i><br/></font><br/><br/><div class='zemanta-pixie'><img src='http://img.zemanta.com/pixy.gif?x-id=01b90f5a-9c62-812d-84b8-ac3dc0d1dda1' alt='' class='zemanta-pixie-img'/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-83022903443099356042010-01-29T21:21:00.001-08:002010-01-29T21:21:17.726-08:00Dip It Good - Hungry Girl<div xmlns='http://www.w3.org/1999/xhtml'><img hspace='4' border='0' align='left' src='http://www.hungry-girl.com/sectionimg/4246sweetonioncaramelizeddip_3.jpg' alt='HG's Sweet Caramelized Onion Dip'/><table cellspacing='0' cellpadding='0' bordercolor='#ff0000' border='0'><tbody><tr/><tr><td width='30'><br/></td> <td style='color: rgb(0, 0, 0); font-size: 13px; font-family: Palatino Linotype,Georgia,Times New Roman; line-height: 18px;'> <div>This dip is so good it might make you shed tears of joy. The first time we tasted it, we did! BTW, this recipe's ripped straight from the pages of our #1 <em>New York Times</em> Best Seller, <em><a target='_blank' href='http://book.hungry-girl.com/books/2'>Hungry Girl 200 Under 200</a></em>. Woohoo!<br/><br/><strong><em>Ingredients:</em></strong><em/><br/>2 large sweet onions, chopped <br/>1/2 cup fat-free sour cream <br/>1/2 cup fat-free mayonnaise <br/>1/4 cup plus 2 tbsp. fat-free cream cheese, room temperature <br/>1 tbsp. light whipped butter or light buttery spread (like <a target='_blank' href='http://brummelandbrown.com/product1.aspx'>Brummel & Brown</a>)<br/>1 tsp. Dijon mustard <br/>1 tsp. balsamic vinegar <br/>1/2 tsp. salt<br/>1/4 tsp. cayenne pepper <br/><br/><strong><em>Directions:</em></strong><em/> <br/>Heat butter in a large pan over medium-high heat on the stove. Once butter has coated the bottom of the pan, add onions, salt, and cayenne pepper. Onions may be piled high in the pan, but they'll cook down. Saute for 10 minutes, stirring often.<br/><br/>Reduce heat to medium-low and cook for an additional 25 - 30 minutes, stirring occasionally, until onions are browned and caramelized.<br/><br/>Meanwhile, in a large bowl, combine sour cream, mayo, and cream cheese. Whisk until smooth. Then refrigerate. <br/><br/>Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove from heat and allow to cool. <br/><br/>Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine. <br/><br/>Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!<br/><br/>MAKES 6 SERVINGS</div></td> <td width='20'><br/></td></tr> <tr> <td width='30'><br/></td> <td style='font-size: 13px; font-family: Palatino Linotype,Georgia,Times New Roman; font-weight: bold; color: rgb(181, 103, 147);'><br/>Serving Size: 1/3 cup<br/>Calories: 74<br/>Fat: 1.75g<br/>Sodium: 512mg<br/>Carbs: 11g<br/>Fiber: 0.5g<br/>Sugars: 4.5g<br/>Protein: 3.5g<br/><br/><strong><em>POINTS®</em></strong> value 2*<br/>Source: Hungry Girl<br/><br/></td></tr></tbody></table><br/><br/><div class='zemanta-pixie'><img src='http://img.zemanta.com/pixy.gif?x-id=c64d14b5-cb41-8d89-8775-9cb349628325' alt='' class='zemanta-pixie-img'/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-59584794014146396292010-01-25T19:17:00.001-08:002010-01-25T19:18:20.415-08:00Sunday Breakfast Panini Stuffed with Apples and Cream Cheese<h4><a href="http://motherrimmy.com/?p=4224">Sunday Breakfast Panini Stuffed with Apples and Cream Cheese</a></h4> <p><a href="http://motherrimmy.com/wordpress/wp-content/uploads/2010/01/100_1769.jpg"><img title="Sunday Breakfast Panini Stuffed with Apples and Cream Cheese" style="display: inline; margin-left: 0px; margin-right: 0px" height="211" alt="Sunday Breakfast Panini Stuffed with Apples and Cream Cheese" src="http://motherrimmy.com/wordpress/wp-content/uploads/2010/01/100_1769-300x211.jpg" width="300" align="left" /></a></p> <p>Serves 2</p> <p>1 large apple , thinly sliced <br />1 large egg <br />1 large egg whites <br />¼ cup fat free milk <br />4 tablespoons fat free cream cheese, softened <br />4 slices whole wheat bread <br />cinnamon</p> <p>1. Place thinly sliced apples in microwave dish, sprinkle liberally with cinnamon, then cover. Microwave on high for 4 – 5 minutes until apples are tender. <br />2. Whip eggs with milk in a large bowl big enough to dip bread in. <br />3. Preheat panini grill, or nonstick skillet. <br />4. Spread 1 tbs cream cheese on each piece of bread. Take two pieces of bread and stuff the cream cheese sides with apples to make a sandwich. <br />5. Dip sandwiches in egg mixture and grill 4 – 5 minutes until nicely browned and cream cheese is melted.</p> <p><strong>What’s good for me in this dish?</strong></p> <p><em>Apples</em> are a great source of vitamin C and fiber. Vitamin C is an important antioxidant for a healthy heart. The flavonoids in apples also contribute to heart health. High in fiber, apples can help lower LDL cholesterol.</p> <p><em>Whole wheat bread</em> contains fiber, protein, niacin, vitamin B6 and several minerals. One of the biggest benefits of whole wheat bread over refined white flour breads is the boost in fiber. Most people don’t get enough fiber in their diet. Fiber is necessary to keep your digestive system functioning at its best.</p> <p>Amount Per Serving <br />Calories: 272 <br />Total Fat: 4.11g <br />Cholesterol: 109mg <br />Sodium: 541mg <br />Total Carbs: 40.89g <br />Dietary Fiber: 5.21g <br />Sugars: 17.39g <br />Protein: 18.00g</p> <p>Weight Watchers Points 5</p> <p>Source: <a href="http://motherrimmy.com/wordpress/">Mother Rimmy’s Cooking Light Done Right</a></p> 👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-78979239025012937262010-01-24T11:38:00.000-08:002010-01-24T11:41:54.087-08:00Sweet Potato Soup Crock Pot Recipe – 2 Points<div xmlns="http://www.w3.org/1999/xhtml"><div align="center"><a href="http://www.laaloosh.com/2010/01/05/sweet-potato-soup-crock-pot-recipe/crock-pot-sweet-potato-soup/" title="Crock Pot Sweet Potato Soup"><img alt="Crock Pot Sweet Potato Soup" class="attachment wp-att-2721 centered" height="283" src="http://www.laaloosh.com/wp-content/uploads/2010/01/crock-pot-sweet-potato-soup.jpg" width="424" /></a><br />
<br />
<div align="left"><strong>Ingredients:</strong><br />
- 2 cups fat-free chicken broth<br />
- 4 medium sized sweet potatoes<br />
- 1 1/2 cups fat-free half-and-half<br />
- 2 packets Splenda or Truvia<br />
- 1/2 teaspoon allspice<br />
- 1 tsp salt<br />
- 1 tsp dry mustard<br />
OPTIONAL: I topped mine with a tablespoon of non-fat sour cream for additional flavor and 0 points<br />
NOTE: To make this into a vegetarian recipe, just use vegetable broth instead of chicken broth<br />
<strong>Directions:</strong><br />
Peel and slice the sweet potatoes. Place them with the chicken broth in your slow cooker. Cover and cook on medium for about 3 hours (or until the potatoes are tender).<br />
Using an immersion blender (or putting the sweet potatoes and broth into a food processor), blend until smooth. Put the soup back into the crock pot. Add the half-and-half, Splenda, salt, dry mustard and allspice. Cover and cook on medium for about 1-3 hours.<br />
Entire recipe makes 6 servings<br />
Each serving = 2 Point Total<br />
<strong>Nutritional Stats:</strong><br />
Calories: 112<br />
Total fat: 1g<br />
Sodium: 298mg<br />
Total carbohydrates: 23.1g<br />
Dietary fiber: 2.6<br />
<i>Source: <a href="http://www.laaloosh.com/"> LaaLoosh</a></i><br />
<br />
</div></div><br />
<br />
<div class="zemanta-pixie"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=8fdd84f8-705d-8bee-8ec2-8cb8e3b2d65d" /><br />
</div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-11011558330815198722010-01-24T11:34:00.000-08:002010-01-24T11:36:28.353-08:00Buttermilk Ranch Fried Chicken Recipe – 6 Points<div xmlns='http://www.w3.org/1999/xhtml'><div align='center'><a title='Baked Fried Chicken' href='http://www.laaloosh.com/2010/01/13/buttermilk-ranch-fried-chicken-recipe/baked-fried-chicken/'><img width='500' height='375' class='attachment wp-att-2778 centered' alt='Baked Fried Chicken' src='http://www.laaloosh.com/wp-content/uploads/2010/01/baked-fried-chicken.jpg'/></a><br/><br/><p align='left'><strong>Ingredients:</strong><br/>- 12 oz. boneless, skinless chicken breast, cut into strips<br/>- 2/3 cup reduced-fat buttermilk<br/>- 1/3 cup Fiber One bran Cereal<br/>- 1 packet <a target='_blank' rel='nofollow' onclick='javascript:pageTracker._trackPageview('/outbound/article/http://www.amazon.com/gp/product/B000EDK3RS?ie=UTF8&tag=laaloocom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDK3RS');' href='http://www.amazon.com/gp/product/B000EDK3RS?ie=UTF8&tag=laaloocom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDK3RS'>Ranch Salad Dressing and Seasoning Mix</a><br/>- 1/3 cup Panko breadcrumbs<br/>- 1 tsp salt<br/>- 1/2 tsp black pepper<br/>- 1 tsp dried parsley flakes<br/>- non fat cooking spray, butter flavored</p><div align='left'> </div><p align='left'><strong>Directions:</strong><br/>In a Tupperware container, or large Ziploc bag, mix the buttermilk, salt, pepper and dried parsley flakes. Add the chicken, and coat it well. Refrigerate overnight or at least 3 hours.<br/>Preheat oven to 375ºF. Lightly coat a large baking sheet with the butter flavored nonstick, non-fat cooking spray. In a food processor or blender, and grind the Fiber One cereal to a breadcrumb-like consistency. Pour the crumb mixture into a large bowl and add in the Panko bread crumbs and Ranch Salad Seasoning Mix. Remove each individual piece of chicken from the buttermilk, and dip it into the crumb/seasoning mixture. Make sure to coat each piece thoroughly. Lay each coated piece on the baking sheet. Give them all a quick once over spray with the butter flavored non-fat cooking spray. Bake for about 1-12 minutes on each side, or until the edges are crispy. </p><div align='left'> </div><p align='left'>Entire recipe makes 2 servings<br/>Each serving = 6 Point Total</p><div align='left'> </div><p align='left'>photo credit: Food Network</p><p align='left'><i>Source: <a href='http://www.laaloosh.com/2010/01/13/buttermilk-ranch-fried-chicken-recipe/'> LaaLoosh</a></i><br/></p><br/></div><br/><br/><div class='zemanta-pixie'><img src='http://img.zemanta.com/pixy.gif?x-id=d1223196-ae22-818c-8849-b4d8aa1b1015' alt='' class='zemanta-pixie-img'/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-79554043707708977832010-01-24T10:48:00.000-08:002010-01-24T10:51:28.234-08:001 Point Weight Watcher Crustless Pumpkin Pie<div xmlns="http://www.w3.org/1999/xhtml"><div class="thingsYouNeed"><h4 class="Heading4a"><a href="http://i.ehow.com/images/GlobalPhoto/Articles/2110747/crustlesspumpkinpie-main_Full.jpg" rel="thinbox" title="#jsArticleIntroImageCredit"><img align="right" alt="Make a Flavorful Crustless Pumpkin Pie - 1 Point" border="0" hspace="8" src="http://i.ehow.com/images/a02/0d/8r/make-crustless-pumpkin-pie-point-200X200.jpg" title="Make a Flavorful Crustless Pumpkin Pie - 1 Point" /></a></h4><h4 class="Heading4a">Things You'll Need:</h4><ul class="BulletList"><li> 1 15 oz. can pumpkin </li>
<li> 1 12 oz. can evaporated skim milk </li>
<li> 3 egg whites </li>
<li> 1 1/2 tsp vanilla </li>
<li> 1 1/2 tsp. cinnamon </li>
<li> 3/4 tsp. ground ginger </li>
<li> 1/4 tsp. ground cloves </li>
<li> 1/4 tsp. ground nutmeg </li>
<li> 1/4 tsp. alspice </li>
<li> 1/2 tsp salt </li>
<li> 2/3 Cup Splenda </li>
<li> 9" round pie pan </li>
<li> Non-Stick Spray </li>
<li> Large Bowl</li>
</ul><br />
<ol id="intelliTxt"><li id="jsArticleStep1"><br />
Mix: Combine Pumpkin, evaporated milk, egg whites, vanilla and Splenda in the bowl. Whisk until smooth.<br />
<br />
</li>
<li id="jsArticleStep2"> <br />
<div class="stepBg">Step 2<br />
</div><a class="iAs" classname="iAs" href="http://www.ehow.com/how_2110747_make-crustless-pumpkin-pie-point.html#" itxtdid="12893853" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">Spices</a>: Add in all the spices and the salt. At this point, if there are other spices you prefer, you can add them now. <br />
</li>
<li id="jsArticleStep3"> <br />
<div class="stepBg">Step 3<br />
</div><a class="iAs" classname="iAs" href="http://www.ehow.com/how_2110747_make-crustless-pumpkin-pie-point.html#" itxtdid="16929397" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">Bake</a>: Spray your pie pan with non-stick spray. Pour in the mixture. Bake on 325 for 50 minutes. Then crank it up to 425 to brown it on top. Before removing from oven, insert a toothpick in the center of the pie. If it comes out clean, it's done. If not, give it another 5 minutes and test again with the toothpick. <br />
</li>
<li id="jsArticleStep4"> <br />
<div class="stepBg">Step 4<br />
Serve: This pie makes 8 servings. Each serving is 1 point for those of you who count points. For a little added interest, top it off with some fat free whipped topping and some fresh berries or cranberry sauce<br />
</div><br />
</li>
</ol>Source: <i>eHow.com</i><br />
</div><a href="http://i.ehow.com/images/GlobalPhoto/Articles/2110747/crustlesspumpkinpie-main_Full.jpg" rel="thinbox" title="#jsArticleIntroImageCredit"><br />
</a><br />
<br />
<div class="zemanta-pixie"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=7633880b-7aed-8c62-90db-366cfbef9677" /><br />
</div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-49938575562495321532010-01-22T08:44:00.000-08:002010-01-22T08:54:50.891-08:00Chunky Apple-Cinnamon Muffins from HungryGirl<div xmlns='http://www.w3.org/1999/xhtml'><table cellspacing='2' cellpadding='2' border='0'><tbody><tr/><tr><td width='30'><br/></td><td valign='top' colspan='5'><span style='color: rgb(0, 0, 0); font-size: 13px; font-family: Palatino Linotype,Georgia,Times New Roman; line-height: 16px;'><p><strong><img hspace='8' border='0' align='left' src='http://lh6.ggpht.com/_HqQFRENcq5Y/S1nYOmHaH1I/AAAAAAAAF-4/A1qvSHfqiu8/%5BUNSET%5D.jpg?imgmax=800'/>PER SERVING (1 muffin with topping): 127 calories, 2.5g fat, 325mg sodium, 24.5g carbs, 2.5g fiber, 10g sugars, 3g protein -- <em>POINTS®</em> value 2*</strong></p> <p><em>Yup, guilt-free baked goods for breakfast. Stop pinching yourself. It's TRUE.</em></p> <p><strong><em>Ingredients:</em></strong><br/><br/><u>For Muffins</u><br/>1 cup peeled and chopped Fuji apples<br/>1/2 cup whole-wheat flour<br/>1/4 cup light vanilla soymilk<br/>2 tbsp. sugar-free pancake syrup<br/>2 tbsp. fat-free liquid egg substitute (like <a target='_blank' href='http://www.eggbeaters.com/products/original.jsp'>Egg Beaters Original</a>)<br/>2 tbsp. Splenda No Calorie Sweetener (granulated)<br/>2 tbsp. brown sugar (not packed)<br/>1 1/2 tbsp. light whipped butter or light buttery spread (like <a target='_blank' href='http://brummelandbrown.com/product1.aspx'>Brummel & Brown</a>), room temperature<br/>3/4 tsp. baking powder<br/>1/2 tsp. cinnamon<br/>1/2 tsp. vanilla extract<br/>1/4 tsp. salt</p> <p><u>For Topping</u><br/>1 tbsp. brown sugar (not packed)<br/>1 tsp. Splenda No Calorie Sweetener (granulated)<br/>1/4 tsp. cinnamon<br/>1/2 tsp. light whipped butter or light buttery spread, room temperature<br/>Dash salt</p> <p><strong><em>Directions:</em></strong> <br/>Preheat oven to 400 degrees.</p> <p>In a small bowl, mix together all ingredients for topping except butter. Then add butter and gently stir until small crumbs form. Set aside.</p> <p>In a medium bowl, combine all of the dry ingredients for muffins (flour, Splenda, brown sugar, baking powder, cinnamon, and salt). Mix well.</p> <p>In a large mixing bowl, combine all of the wet ingredients for muffins (soymilk, syrup, egg substitute, butter, and vanilla extract). Using a whisk, mix until thoroughly blended. Don't worry if butter bits do not break up completely. Add dry ingredients to the large bowl with the wet ingredients. Mix until completely blended, and then fold in the apples.</p> <p>Line four cups of a muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the four cups. Sprinkle topping mixture evenly over batter in the cups.</p> <p>Bake in the oven for 18 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating. Demolish!</p> <p>MAKES 4 SERVINGS</p><p><i>Source: HungryGirl</i><br/></p></span></td> <td width='40'><br/></td> </tr><tr> </tr></tbody></table><br/><br/><div class='zemanta-pixie'><img src='http://img.zemanta.com/pixy.gif?x-id=34a6d3bb-bd04-82c9-8831-31daf62d372d' alt='' class='zemanta-pixie-img'/></div></div>👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-51087941086963590822010-01-20T08:43:00.001-08:002010-01-20T08:43:38.833-08:00From Hungry Girl – watch those nutritional labels<p>Howdy, HG! </p> <p>I have been hearing a lot lately that the nutritional facts on many food labels at the supermarket are OFF by around 15% and that it's totally LEGAL. I am so upset and feel betrayed (and defeated). How can we trust the labels of anything we eat? What do we do, Hungry Girl? </p> <p>Gloomy in Gainesville    <br />Dear Gloomy, </p> <p>As long-time HG subscribers know (I have been writing about this for ages), the stats on food labels can LEGALLY be off by as much as 20%. It's not great news, but it's not HORRIBLE news either. While some foods have more calories, fat, etc., than the labels say, some have less. Plus, we're way better off knowing this information than NOT knowing it. Think about it... Now that you're aware that packaged foods could have more calories than the labels say, you can make adjustments to account for it. Here are a few tips: </p> <p>1. If you count calories, pad your numbers a bit. What I mean by "pad your numbers" is that you can round up -- if something says it has 280 calories, count it as 300. Small changes totally make a difference. </p> <p>2. If something tastes too good to be true (especially if it's from a small mom-and-pop company), it may very well be -- so don't kid yourself. If you start eating some new treat regularly, and then you notice extra pounds creeping on when they shouldn't be, you might wanna ditch that snack or count extra calories for it. </p> <p>3. The nutritional stats for all types of food -- even fruit and lean protein -- vary due to size and weight. So weigh your food once in a while to see if the actual weight matches the given or assumed amount. </p> <p>The bottom line is that no matter how hard we try to pin numbers down, they're always going to be a little off. It won't help to become outraged. Just keep those tips in mind, and you should be fine!</p> 👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0tag:blogger.com,1999:blog-7689964671858929330.post-13955911281594064872009-12-16T14:04:00.001-08:002009-12-16T14:05:17.145-08:00Monday morning tales from the scale….<p>Yeah, I know it’s Wednesday and I haven’t posted this for a really long time, but it’s all good news.  I’ve now lost 26 lbs. since last April, I’m making healthy choices, eating moderately, not really dieting, and <strong>NOT GAINING</strong>!</p> <p>What do I do about holidays?  I eat, hopefully don’t make too many bad choices, but don’t worry about it, then go right back to healthy eating the next day.  That’s what I did at Thanksgiving, and it worked great!  I’m a pretty happy camper these days.</p> <p>Still no idea of how much more I will lose.  I’m a 12 really comfortably, now.  Another 5 lbs. and I think I’ll be starting to get into 10’s.  When those 10’s fit like the 12’s do now, I’m done…</p> 👩🍳 Cooking With a Southern Vibe in Music City USA 👩🍳http://www.blogger.com/profile/07663344922490930779noreply@blogger.com0