This is an old favorite of mine. Every time we went to visit my Grandma, we would wake up the next morning to the smell of these apples cooking in the kitchen for breakfast. They are great to eat by themselves or better yet - on a nice flaky biscuit, but they also make a great topping for pancakes, waffles or ice cream. The great thing about this recipe is, if you like them a little softer, just cook them a little longer, and vice versa. Enjoy!
Fried Apples - yield 3-4 servings
6 medium apples
3 T. brown sugar
4 T. butter/margarine
Peel and slice the apples. Melt the butter in a large skillet, add the apples and mix to combine with the butter. Cover and cook apples, stirring occasionally, about 10 minutes. Sprinkle the brown sugar in and mix together. Cover again and cook, stirring occasionally, until the apples are golden brown and soft (about 20 minutes). Serve while still warm.
11.13.2009
10.27.2009
Sweet and Spicy Meatballs
I got the inspiration for this recipe from Sarah W, who first tipped me off to the chili sauce/jelly combination. Since then I've experimented with different meatball concoctions and sauce spices. It's one of my husband's favorites, and so easy to make! Thanks, Sarah!
Sweet and Spicy Meatballs - yield 20 meatballs
Meatballs:
1.25 lb ground beef or turkey
1/2 tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
1/2 tsp minced onions (dried)
pinch granulated garlic
Sauce:
1 bottle Heinz chili sauce
1/2 cup grape jelly
1 tsp Worcestershire sauce
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp minced onions (dried)
2 T. taco sauce
Combine meatball ingredients and shape into 1-1.5 inch balls. Bake at 400 degrees for 15 minutes. While meatballs are cooking, combine ingredients of the sauce with a whisk until smooth. Pour over meatballs after 15 minutes and bake for an additional 10 minutes, until sauce is heated through and bubbly. Alternative: you can also cook the sauce and meatballs together in a crockpot! Either way, serve over rice or noodles and enjoy!
Sweet and Spicy Meatballs - yield 20 meatballs
Meatballs:
1.25 lb ground beef or turkey
1/2 tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
1/2 tsp minced onions (dried)
pinch granulated garlic
Sauce:
1 bottle Heinz chili sauce
1/2 cup grape jelly
1 tsp Worcestershire sauce
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp minced onions (dried)
2 T. taco sauce
Combine meatball ingredients and shape into 1-1.5 inch balls. Bake at 400 degrees for 15 minutes. While meatballs are cooking, combine ingredients of the sauce with a whisk until smooth. Pour over meatballs after 15 minutes and bake for an additional 10 minutes, until sauce is heated through and bubbly. Alternative: you can also cook the sauce and meatballs together in a crockpot! Either way, serve over rice or noodles and enjoy!
10.19.2009
Easy MexiCasserole
Saturday afternoon I was staring at my cabinets wondering what I could throw together before I had to leave the house. It needed to be healthy, easy and something that I could count on my husband eating the leftovers. ;-) I haven't been grocery shopping in several days so I didn't have much to work with - several cans but hardly anything fresh. Let's face it - it happens to the best of us: I resorted to my cans for a fast meal. Enjoy this Mexican themed conglomerate - we sure did! :)
Easy MexiCasserole - serves 6-8
2 cans lowfat turkey chili
1 can 98% fat free broccoli cheese soup
3 cups instant brown rice
1 tsp. salt
1/2 tsp paprika
1/2 tsp cumin
1 tsp chili powder
1/2 tsp minced garlic
2 T. taco sauce (plus more for serving)
8 oz reduced fat cheddar cheese, shredded
1 cup coarsely crushed taco or tortilla chips (plus more for serving)
light sour cream, optional
Cook the rice according to package directions, then mix with the can of broccoli cheese soup and salt. Spread in the bottom of a 9X13 casserole dish. Heat the chili in a saucepan and mix in the remaining spices and taco sauce. Top with the taco chips and cheese and bake at 350 for 20 minutes until cheese is melted and bubbly. Serve with additional taco sauce, chips and sour cream if you like.
Easy MexiCasserole - serves 6-8
2 cans lowfat turkey chili
1 can 98% fat free broccoli cheese soup
3 cups instant brown rice
1 tsp. salt
1/2 tsp paprika
1/2 tsp cumin
1 tsp chili powder
1/2 tsp minced garlic
2 T. taco sauce (plus more for serving)
8 oz reduced fat cheddar cheese, shredded
1 cup coarsely crushed taco or tortilla chips (plus more for serving)
light sour cream, optional
Cook the rice according to package directions, then mix with the can of broccoli cheese soup and salt. Spread in the bottom of a 9X13 casserole dish. Heat the chili in a saucepan and mix in the remaining spices and taco sauce. Top with the taco chips and cheese and bake at 350 for 20 minutes until cheese is melted and bubbly. Serve with additional taco sauce, chips and sour cream if you like.
10.15.2009
Frittata Snacks
These are super easy snacks (that can also double as breakfast!). You can make them ahead of time, keep them in the fridge and warm them up when you're ready for them.
Ham and Cheese Frittata Snacks - 4 servings
4 egg whites
1 egg
2 T. milk
1 tsp. mustard
pinch nutmeg
pinch salt
pinch pepper
2 oz. reduced fat cheddar cheese
2 oz. shredded ham (turkey works great too!)
Whisk together the egg whites, egg, milk, mustard, nutmeg, salt and pepper. Once combined, stir in the cheese and ham. Prepare 4 cups of a muffin tin with cooking spray, and pour the mixture evenly among the 4 cups. Fill the remaining cups with water (to preserve the pan) and bake at 350 degrees for 20-25 minutes.
Ham and Cheese Frittata Snacks - 4 servings
4 egg whites
1 egg
2 T. milk
1 tsp. mustard
pinch nutmeg
pinch salt
pinch pepper
2 oz. reduced fat cheddar cheese
2 oz. shredded ham (turkey works great too!)
Whisk together the egg whites, egg, milk, mustard, nutmeg, salt and pepper. Once combined, stir in the cheese and ham. Prepare 4 cups of a muffin tin with cooking spray, and pour the mixture evenly among the 4 cups. Fill the remaining cups with water (to preserve the pan) and bake at 350 degrees for 20-25 minutes.
10.05.2009
B & P Remix!
So if you're like me, and you tried the BLP from last week, you're probably left with some extra pineapple and bacon... maybe not. :) But if you do - here's a remix on the same ingredients to give you some variety in using up your leftovers! The inspiration for this recipe was an item on the menu at Mad Mex - one of my favorite places. Now you can do it yourself and save a couple bucks!
BBP Quesadilla - yield 3 quesadillas
1 can black beans
3 8-inch tortillas
3 pineapple ring slices
3 oz. reduced fat cheddar cheese, grated
3 strips cooked turkey bacon
1 t. cumin
3/4 t. chili powder
Drain and rinse beans. Put the beans in a blender or food processor and pulse until you get a coarse paste. (If you don't have a food processor, you can mash them with a fork or potato masher.) Cut the pineapple rings into 1/4-inch chunks. Spread 1/3 of the bean mixture onto half of the tortilla. Break up and crumble the bacon on top. Next, add the pineapple pieces, and top with grated cheese. Fold the tortilla in half. Prepare a skillet with cooking spray and bring to medium heat. Toast the tortilla in the pan on both sides until golden brown, the cheese is melted and the beans are heated through. Serve with your favorite salsa, taco sauce or sour cream!
BBP Quesadilla - yield 3 quesadillas
1 can black beans
3 8-inch tortillas
3 pineapple ring slices
3 oz. reduced fat cheddar cheese, grated
3 strips cooked turkey bacon
1 t. cumin
3/4 t. chili powder
Drain and rinse beans. Put the beans in a blender or food processor and pulse until you get a coarse paste. (If you don't have a food processor, you can mash them with a fork or potato masher.) Cut the pineapple rings into 1/4-inch chunks. Spread 1/3 of the bean mixture onto half of the tortilla. Break up and crumble the bacon on top. Next, add the pineapple pieces, and top with grated cheese. Fold the tortilla in half. Prepare a skillet with cooking spray and bring to medium heat. Toast the tortilla in the pan on both sides until golden brown, the cheese is melted and the beans are heated through. Serve with your favorite salsa, taco sauce or sour cream!
10.03.2009
Well, okay... we can't be healthy all the time. I'm out enjoying some R&R time with my sister this weekend, and concocted this loveliness below. Beware, you will need to work out a little extra for this one! It's worth it though, mmmmmmm....
Strawberry Nutella French Toast - yield 2 pieces
4 pieces of wheat bread
1 egg
1/8 cup milk
pinch nutmeg
pinch cinnamon
1/2 tsp vanilla
1/4 cup sliced strawberries
4 T. cream cheese
4 T. nutella
cooking spray
Spread 2 pieces of the bread with the cream cheese and the other two pieces with Nutella. Layer the slices of strawberries on top of the cream cheese bread slices and top each one with a nutella slice. In a pie plate, mix together egg, milk, vanilla and spices. Prepare a skillet with cooking spray and turn on to medium heat. Dip each sandwich in the egg mixture on both sides and put immediately into the pan. Cook each side for about 5 minutes, until golden brown and enjoy while still warm... mmmmmmm.
1 egg
1/8 cup milk
pinch nutmeg
pinch cinnamon
1/2 tsp vanilla
1/4 cup sliced strawberries
4 T. cream cheese
4 T. nutella
cooking spray
Spread 2 pieces of the bread with the cream cheese and the other two pieces with Nutella. Layer the slices of strawberries on top of the cream cheese bread slices and top each one with a nutella slice. In a pie plate, mix together egg, milk, vanilla and spices. Prepare a skillet with cooking spray and turn on to medium heat. Dip each sandwich in the egg mixture on both sides and put immediately into the pan. Cook each side for about 5 minutes, until golden brown and enjoy while still warm... mmmmmmm.
10.01.2009
Beef Stew w/ Butternut Squash
3 inspirations for this meal: 1 - butternut squash was super cheap at the store this week, 2 - I wanted to make a good one-pot, reheatable meal for my husband to have while I'm gone all weekend, and 3) stew + plus this cold weather = :). I'm normally not a big fan of squash, but in this stew it really turns out great! It's best served with some good crusty bread and a little fresh chives on top.
Beef Stew w/ Butternut Squash
3 T. olive oil
1 medium onion, diced
1 clove garlic
2 lb. stew meat, cubed
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup Marsala wine
1 lb butternut squash, cubed
1/4 cup sun-dried tomatoes, chopped
3-4 cups fat-free, low-sodium chicken broth
8 oz frozen peas and carrots
In a large soup pot, heat olive oil over medium heat. Add onions, garlic, rosemary and thyme - saute until onions are soft. Turn up heat to medium-high and add beef to the pot. Cook beef until golden brown on the edges - the meat will finish cooking later, so don't worry about getting it all the way done in the middle. Add the wine and use a wooden spoon to scrape up the yummy meat bits from the bottom. Add the squash, tomatoes and enough broth to cover the beef and vegetables. Bring the stew to a boil, then reduce heat to low and simmer for 45 minutes. Add in the peas and carrots, and simmer for an additional 15 minutes. Serve with crusty bread and enjoy!
Beef Stew w/ Butternut Squash
3 T. olive oil
1 medium onion, diced
1 clove garlic
2 lb. stew meat, cubed
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup Marsala wine
1 lb butternut squash, cubed
1/4 cup sun-dried tomatoes, chopped
3-4 cups fat-free, low-sodium chicken broth
8 oz frozen peas and carrots
In a large soup pot, heat olive oil over medium heat. Add onions, garlic, rosemary and thyme - saute until onions are soft. Turn up heat to medium-high and add beef to the pot. Cook beef until golden brown on the edges - the meat will finish cooking later, so don't worry about getting it all the way done in the middle. Add the wine and use a wooden spoon to scrape up the yummy meat bits from the bottom. Add the squash, tomatoes and enough broth to cover the beef and vegetables. Bring the stew to a boil, then reduce heat to low and simmer for 45 minutes. Add in the peas and carrots, and simmer for an additional 15 minutes. Serve with crusty bread and enjoy!
9.29.2009
Vanilla Spice and everything nice... :-)
Mmmmm so today in western PA it's pretty chilly and rainy. What a great day for something in that warm spice category, right? Cinnamon, ginger, nutmeg - and no I'm not making a pumpkin spice latte. Today's recipe is for vanilla spice oatmeal, a warm, comforting and surprisingly healthy dish. Old-fashioned oats fit right into the whole-grain goodness that your body needs, and with the dark brown sugar, it's less processed and more heart-healthy. Whole grains like these oats are great for your heart and digestive system, so eat up and lower that cholesterol at the same time. :) Enjoy your last day of September tomorrow! Christmas is coming soon....
Vanilla Spice Oatmeal - yield 4 servings
3.5 cups water
2 cups old-fashioned oats
1 tsp vanilla extract
pinch of nutmeg
1/4 cup dark brown sugar, plus more
1/8 tsp ginger
1/8 tsp cinnamon
lowfat milk, optional
Bring the water to a boil and add oats. Turn down heat to low and simmer for 5-10 minutes until oats are cooked. Remove pan from heat and stir in vanilla, nutmeg, brown sugar, ginger, and cinnamon. For each individual serving, you may pour lowfat milk over it if you prefer. Definitely top it with a little extra sprinkle of brown sugar!
Vanilla Spice Oatmeal - yield 4 servings
3.5 cups water
2 cups old-fashioned oats
1 tsp vanilla extract
pinch of nutmeg
1/4 cup dark brown sugar, plus more
1/8 tsp ginger
1/8 tsp cinnamon
lowfat milk, optional
Bring the water to a boil and add oats. Turn down heat to low and simmer for 5-10 minutes until oats are cooked. Remove pan from heat and stir in vanilla, nutmeg, brown sugar, ginger, and cinnamon. For each individual serving, you may pour lowfat milk over it if you prefer. Definitely top it with a little extra sprinkle of brown sugar!
9.28.2009
Mmmmmmm Potatoes!
So those of you who see my stuff on Facebook may have already seen my posting there about this one. This one came one night when I knew I needed to use the rest of the potatoes before they spoiled, and was trying to stick to a healthy diet at the same time. It's a more healthy version of a cheesy potatoes recipe, and it passed the taste test - if the husband likes it, it's gotta be good! ;-)
Of course you could always use full-fat ingredients if you like, but that kinda takes the originality out of it. Take the plunge and try it this way for a change!
Makeover Cottage Potatoes - yield 8 servings, approximately 150 calories each as written
5-6 potatoes, peeled
2 egg whites (1/3 cup)
1 cup fat free sour cream
3/4 cup reduced fat cheddar
1 tsp minced onions
salt/pepper to taste
Slice potatoes 1/8-1/4 inch thick - a mandolin slicer makes this easy if you have one! Separately mix the egg whites, sour cream, onions, salt/pepper and half of the cheese. Layer half of the potato slices in the bottom of a baking dish which has been sprayed with cooking spray. Pour half of the egg white mixture evenly over the potatoes. Layer the rest of the potatoes on top and pour the rest of the mixture over the potatoes. Top it with the remaining cheese and bake for 30 minutes at 350 degrees, until golden brown.
Of course you could always use full-fat ingredients if you like, but that kinda takes the originality out of it. Take the plunge and try it this way for a change!
Makeover Cottage Potatoes - yield 8 servings, approximately 150 calories each as written
5-6 potatoes, peeled
2 egg whites (1/3 cup)
1 cup fat free sour cream
3/4 cup reduced fat cheddar
1 tsp minced onions
salt/pepper to taste
Slice potatoes 1/8-1/4 inch thick - a mandolin slicer makes this easy if you have one! Separately mix the egg whites, sour cream, onions, salt/pepper and half of the cheese. Layer half of the potato slices in the bottom of a baking dish which has been sprayed with cooking spray. Pour half of the egg white mixture evenly over the potatoes. Layer the rest of the potatoes on top and pour the rest of the mixture over the potatoes. Top it with the remaining cheese and bake for 30 minutes at 350 degrees, until golden brown.
9.27.2009
Sarah's BLP
Yep - you read that correctly - BLP. Bacon, Lettuce and.. ... ... Pineapple! Stay with me now. :) I've taken the traditional BLT and revamped it to fit two criteria - more healthy (using turkey bacon) and minus the tomatoes (it was a bad year for tomatoes out here where I live). I think I could eat this every day... and considering how much bacon I have left over - I just might!
Be brave, kids - trust me on this one and enjoy!
Sarah's BLP - yield 1 sandwich
2 slices turkey bacon
1 pineapple ring slice
1 tsp light mayo
1 slice of your favorite cheese (I used cheddar)
2 slices low-calorie bread
2 leaves of crisp iceberg lettuce
Cook the turkey bacon in grill pan until crispy. Add the pineapple into the pan and cook 2 minutes on each side until golden brown. Toast the bread in the toaster - and don't skip this step! The pineapple juice will make the bread soggy if you don't. Assemble your sandwich: Spread the mayo on one slice, layer on the slice of pineapple, then the bacon slices, then the cheese slice and lettuce. Top it with the last slice of bread and cut it in half if you like. Enjoy while it's still warm!
Be brave, kids - trust me on this one and enjoy!
Sarah's BLP - yield 1 sandwich
2 slices turkey bacon
1 pineapple ring slice
1 tsp light mayo
1 slice of your favorite cheese (I used cheddar)
2 slices low-calorie bread
2 leaves of crisp iceberg lettuce
Cook the turkey bacon in grill pan until crispy. Add the pineapple into the pan and cook 2 minutes on each side until golden brown. Toast the bread in the toaster - and don't skip this step! The pineapple juice will make the bread soggy if you don't. Assemble your sandwich: Spread the mayo on one slice, layer on the slice of pineapple, then the bacon slices, then the cheese slice and lettuce. Top it with the last slice of bread and cut it in half if you like. Enjoy while it's still warm!
9.26.2009
The obligatory first post...
Welcome to my food perspective! I come from a long line of southern cooks who believe that butter, sugar, cream and bacon make everything taste better (and they're right!). Unfortunately, neither my figure nor my wallet can afford for me to cook that way all the time. However, armed with the knowledge they've passed on to me, my stubborn curiosity and my passion to make and share great food, I've decided to start documenting my experiments with sustenance here for others to enjoy.
The recipes I share are typically founded on an original recipe or idea that I've found elsewhere that I've modified or adjusted to suit my preferences, budget or current cravings. I also love to take an original foundation recipe or ingredient and stretch it into several meals' worth of ideas - succulent surplus!
The first recipe I want to share is one that I found and revised to fit my measuring standards and tweaked a bit for fun. This one is best enjoyed warm from the oven, and if you can afford the extra calories - a scoop of vanilla ice cream. Enjoy your edible creations!
Pear-Berry Crumble
3 pears, peeled and sliced
1 cup berries
1/2 cup sugar
1/3 cup flour
3 T. vegetable oil
1/2 cup granola
Mix the sliced pears, berries and 1/4 cup of the sugar and pour into pie plate or other oven-safe dish. Mix together remaining 1/4 cup of sugar and the flour together in a separate bowl. Add the vegetable oil to the flour mixture and crumble together with your fingers. Sprinkle the crumble mixture on top of the fruit. Bake at 350 degrees for 20-25 minutes until the top is just slightly golden. Sprinkle the granola on top and bake for an additional 10 minutes.
The recipes I share are typically founded on an original recipe or idea that I've found elsewhere that I've modified or adjusted to suit my preferences, budget or current cravings. I also love to take an original foundation recipe or ingredient and stretch it into several meals' worth of ideas - succulent surplus!
The first recipe I want to share is one that I found and revised to fit my measuring standards and tweaked a bit for fun. This one is best enjoyed warm from the oven, and if you can afford the extra calories - a scoop of vanilla ice cream. Enjoy your edible creations!
Pear-Berry Crumble
3 pears, peeled and sliced
1 cup berries
1/2 cup sugar
1/3 cup flour
3 T. vegetable oil
1/2 cup granola
Mix the sliced pears, berries and 1/4 cup of the sugar and pour into pie plate or other oven-safe dish. Mix together remaining 1/4 cup of sugar and the flour together in a separate bowl. Add the vegetable oil to the flour mixture and crumble together with your fingers. Sprinkle the crumble mixture on top of the fruit. Bake at 350 degrees for 20-25 minutes until the top is just slightly golden. Sprinkle the granola on top and bake for an additional 10 minutes.
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