I just put Almost No Fat Banana Bread in the oven, so we will see what the outcome is...if it's good, like rated, I will be SUPER excited b/c it's so healthy!!
I also made a Buffalo Chicken Salad bu Ellie Krieger, and it was SO GOOD! I did not miss the fat from regular wings AT ALL! If you are a wing fan like me, you should definitely try this.
Tomorrow I will making a venison chili with some meat one of our good friends gave us. I will try and post the recipe asap!
xoxo
Tuesday, January 18, 2011
Thursday, January 13, 2011
ITALY- Low Fat can still be good!
Although I haven't gotten my tamale recipe link from last week posted, here is my recipe for low fat lasagna from last night. It ws VERY good, you didn't even miss the fat!!!!
LOW FAT LASAGNA
1 lb lean ground turkey
1 lb lean Italian sausage
2/3 cup diced onion (yellow)
3 minced garlic cloves
1- 14.5 oz can diced Italian tomatoes
1- 14.5 oz can diced tomatoes with garlic & olive oil
1- 15 oz. tomato sauce
1- 6 oz. tomato paste
1 T kosher salt
1 t fresh cracker pepper
2 T sugar
1 T dried oregano
1 T dried basil
1 T Italian seasoning
1 pkg lasagna noodles
1 16 oz. low fat ricotta cheese
1 egg
1 T dried parsley
2 bags shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
*lightly grease a 9x13 glass dish. In a dutch oven, saute the onion and garlic, adding in the turkey and sausage to brown. Once browned, add in the tomatoes, sauce and paste. Reduce to a simmer for 1 1/2 hours. In a bowl, mix ricotta cheese, parsley and egg. Boil your noodles on high for about 8-10 minutes. (be sure to salt water/add at least a T of olive oil) In your greased dish, lay out the noodles for the bottom layer. Next, spread about 1/2 the ricotta mixture. Then sprinkle a generous layer (about 3/4 the bag) of mozzarella. Then sprinkle some Parmesan. Next, spread a generous layer of the meat sauce on. Repeat layers, gently pressing down each layer. When you run out of the ricotta (should be at the top), Just do the other cheeses. Cover with a SPRAYED sheet of foil, and bake in a preheated oven at 375 degrees for 25 minutes. Remove foil and cook another 25 minutes. Take out of oven and cool for 10-15 minutes before cutting/serving.
EAT AND ENJOY!!!!!!
xoxo
LOW FAT LASAGNA
1 lb lean ground turkey
1 lb lean Italian sausage
2/3 cup diced onion (yellow)
3 minced garlic cloves
1- 14.5 oz can diced Italian tomatoes
1- 14.5 oz can diced tomatoes with garlic & olive oil
1- 15 oz. tomato sauce
1- 6 oz. tomato paste
1 T kosher salt
1 t fresh cracker pepper
2 T sugar
1 T dried oregano
1 T dried basil
1 T Italian seasoning
1 pkg lasagna noodles
1 16 oz. low fat ricotta cheese
1 egg
1 T dried parsley
2 bags shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
*lightly grease a 9x13 glass dish. In a dutch oven, saute the onion and garlic, adding in the turkey and sausage to brown. Once browned, add in the tomatoes, sauce and paste. Reduce to a simmer for 1 1/2 hours. In a bowl, mix ricotta cheese, parsley and egg. Boil your noodles on high for about 8-10 minutes. (be sure to salt water/add at least a T of olive oil) In your greased dish, lay out the noodles for the bottom layer. Next, spread about 1/2 the ricotta mixture. Then sprinkle a generous layer (about 3/4 the bag) of mozzarella. Then sprinkle some Parmesan. Next, spread a generous layer of the meat sauce on. Repeat layers, gently pressing down each layer. When you run out of the ricotta (should be at the top), Just do the other cheeses. Cover with a SPRAYED sheet of foil, and bake in a preheated oven at 375 degrees for 25 minutes. Remove foil and cook another 25 minutes. Take out of oven and cool for 10-15 minutes before cutting/serving.
EAT AND ENJOY!!!!!!
xoxo
Wednesday, January 12, 2011
BEHIND!
I am horrible! Here it is Wednesday and I am planning my international meal today, and still haven't blogged about LAST Wednesday night!!
PORK & CHICKEN TAMALES were really good! It was quite a lengthy process for two people though. We have fun, I asked my mom to tell me stories about my grandmother. We ended up listened to an array of Latin music and even made margaritas. :) We went with a recipe we found on Foodnetwork.com and made them pork and chicken instead of beef.
Tonight's country.......ITALY! I will be making a traditional lasagna, but with light or low fat meats and cheeses. I PROMISE to post the recipe tonight or tomorrow.
PORK & CHICKEN TAMALES were really good! It was quite a lengthy process for two people though. We have fun, I asked my mom to tell me stories about my grandmother. We ended up listened to an array of Latin music and even made margaritas. :) We went with a recipe we found on Foodnetwork.com and made them pork and chicken instead of beef.
Tonight's country.......ITALY! I will be making a traditional lasagna, but with light or low fat meats and cheeses. I PROMISE to post the recipe tonight or tomorrow.
Monday, January 3, 2011
Taking it and making it your own....
I like to take recipes and make them my own...change things, add things. Tonight I am fixing something inspired by a pasta dish that Giada makes. (Pasta Alla Formiana) Which by the way, is PHENOMENAL! Here is how I am doing it...
Baked Penne with Turkey & Tomato Sauce
1.25 lbs of ground turkey
1/2 cup diced onion (yellow)
1/4 cup dried oregano (sounds like a lot, but its perfect)
2 t kosher salt
1/2 t fresh ground pepper
1.5 T minced garlic
2 T olive oil
1 cup penne pasta
1/3 cup olive oil
1 can diced tomatoes 15 oz.
1 can tomato sauce 15 oz.
I started out sauteing my diced onion in the 2 T olive oil over medium/high heat. Once they start to soften and become translucent, I added in the garlic. I cooked that for about 2 minutes. I then added in the turkey meat and cooked through. Meanwhile, I took my 2 quart corning ware dish, and mixed the pasta, two cans of tomatoes/sauce, salt, pepper, oregano, and 1/3 cup olive oil. Once the turkey was cooked, I added that mixture into the pasta mixture. You bake uncovered for 1 hour at 450 degrees. If you want to, you can add a Parmesan or Italian blend cheese on top the last 10-15 minutes.
Let cool for at least 5 minutes once out of the oven.
Eat & enjoy! = )
I MAY even post a pic of this later on!
xoxo
Baked Penne with Turkey & Tomato Sauce
1.25 lbs of ground turkey
1/2 cup diced onion (yellow)
1/4 cup dried oregano (sounds like a lot, but its perfect)
2 t kosher salt
1/2 t fresh ground pepper
1.5 T minced garlic
2 T olive oil
1 cup penne pasta
1/3 cup olive oil
1 can diced tomatoes 15 oz.
1 can tomato sauce 15 oz.
I started out sauteing my diced onion in the 2 T olive oil over medium/high heat. Once they start to soften and become translucent, I added in the garlic. I cooked that for about 2 minutes. I then added in the turkey meat and cooked through. Meanwhile, I took my 2 quart corning ware dish, and mixed the pasta, two cans of tomatoes/sauce, salt, pepper, oregano, and 1/3 cup olive oil. Once the turkey was cooked, I added that mixture into the pasta mixture. You bake uncovered for 1 hour at 450 degrees. If you want to, you can add a Parmesan or Italian blend cheese on top the last 10-15 minutes.
Let cool for at least 5 minutes once out of the oven.
Eat & enjoy! = )
I MAY even post a pic of this later on!
xoxo
Saturday, January 1, 2011
Around the World on Wednesday Nights!
My goal for 2011...I will be cooking a dinner from a different country every Wednesday night!!
This Wednesday will be MEXICO!
Tamales of some sort....it will be my first time doing them from start to finish. I was lucky enough to be included in the process with Matt's family recently. This coming Wednesday night will be the anniversary of my grandmother's death. She had a stroke on New Year's making tamales. I have decided, along with my mother, sister, aunt and cousin, that we will start a new tradition of making tamales every January 5th in honor of her.
STAY TUNED! = )
This Wednesday will be MEXICO!
Tamales of some sort....it will be my first time doing them from start to finish. I was lucky enough to be included in the process with Matt's family recently. This coming Wednesday night will be the anniversary of my grandmother's death. She had a stroke on New Year's making tamales. I have decided, along with my mother, sister, aunt and cousin, that we will start a new tradition of making tamales every January 5th in honor of her.
STAY TUNED! = )
Friday, December 17, 2010
Christmas Frenzy!
Yes, I am still alive. Barely. Since Thanksgiving, I have been doing ENTIRELY too much baking/cooking. I have not had much time to post anything. Sorry! I did throw together a great, easy dinner a couple of nights ago, so I thought I would post that real quick.
Creamy Tomato Chicken & Penne
6 sliced up chicken breasts
1 jar of premade spaghetti sauce
1/2 diced onion
2 t minced garlic
1/2 C heavy cream
1/2 C shredded Parmesan cheese
penne noodles
2-3 T of butter
1 T Italian seasoning
salt & pepper to taste
*boil noodles with a good amount of kosher salt in the water (and at least a T of olive oil) (ALWAYS!) Saute onion in butter over medium/high heat until they start to turn clear. Add in garlic. Saute for 2-3 minutes. Add in chicken and seasoning. Once chicken is cooked, add in sauce...heat through. Add in cream, mix together. Last add in cheese. Toss with drained pasta. Enjoy!
Creamy Tomato Chicken & Penne
6 sliced up chicken breasts
1 jar of premade spaghetti sauce
1/2 diced onion
2 t minced garlic
1/2 C heavy cream
1/2 C shredded Parmesan cheese
penne noodles
2-3 T of butter
1 T Italian seasoning
salt & pepper to taste
*boil noodles with a good amount of kosher salt in the water (and at least a T of olive oil) (ALWAYS!) Saute onion in butter over medium/high heat until they start to turn clear. Add in garlic. Saute for 2-3 minutes. Add in chicken and seasoning. Once chicken is cooked, add in sauce...heat through. Add in cream, mix together. Last add in cheese. Toss with drained pasta. Enjoy!
Monday, November 22, 2010
Dijon Honey Mustard Baked Chicken Strips
I bought a package of chicken strips...although you could totally use chicken breasts. This is currently in the oven and smells DIVINE! Here is the recipe while I have a second to type it up!
Dijon Honey Mustard Baked Chicken Strips
1/2 cup honey
1/2 Dijon or spicy brown mustard
1 t kosher salt
1/2 t fresh ground pepper
1/2 t paprika
1/2 t basil
Marinate chicken strips for several hours before baking. Bake at 350 degrees for 20 minutes. ENJOY!
I will post later to let you know how yummy this is!
Dijon Honey Mustard Baked Chicken Strips
1/2 cup honey
1/2 Dijon or spicy brown mustard
1 t kosher salt
1/2 t fresh ground pepper
1/2 t paprika
1/2 t basil
Marinate chicken strips for several hours before baking. Bake at 350 degrees for 20 minutes. ENJOY!
I will post later to let you know how yummy this is!
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