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Wednesday, January 4, 2017

Skinny Soup (Instant Pot)

Delicious, filling, and super low calorie.  It's a snap in the Instant Pot.

Ingredients
1 cup chopped carrots
1 cup chopped celery
1 chopped onion
1/2 green bell pepper, chopped
3 cloves garlic, minced
1/2 head green cabbage, chopped
1 chicken breast, cubed small
3 cups chicken broth
1 14 oz can diced tomatoes-Italian style
1 can corn, drained
Italian seasoning
Salt & pepper

Directions
Saute carrots, celery, onion, and bell pepper in instant pot for 4-5 minutes.

Add remaining ingredients.  Pressure on high for 15 minutes.  Natural pressure release for 10 minutes, then quick release.

Sunday, July 12, 2015

Homemade Scones & Honey Butter

Warm, soft, melt in your mouth scones with fresh honey butter.  Heaven.  Super simple and makes plenty to share with a neighbor!  I usually make the honey butter right after I mix up the dough, then I refrigerate it to thicken while the dough raises.



Ingredients
3 cups hot water
1/2 stick melted butter
1/2 cup sugar
6 ounces (3/4 cup) evaporated milk 
2 heaping Tbsp yeast
3 tsp salt
8 1/2 cups flour

In a large kitchenaid, bosch, or mixing bowl combine ingredients and mix until well blended. Turn dough out onto a floured surface and knead for a minute until smooth.  Place in a greased bowl and cover for 45 minutes.  Punch dough down, cover and let raise again.

In a dutch oven or heavy duty pan, pour oil until 1 inch deep.  Heat oil on medium heat for 5-7 minutes.  Tear pieces of dough (any size you'd like) and shape into discs.  My flattened discs were about the size of my hand.  Place gently into the oil and cook for 1-2 minutes on each side until golden brown.  Remove from oil and place on paper towel.  Serve while warm with honey butter.

Recipes makes approx. 25 hand-sized scones. 


Honey Butter Ingredients
1 stick butter
1 cup honey 

Melt butter in a saucepan and wisk in honey.  Heat thoroughly and wisk until combined.  Pour into a container and refrigerate until ready to use.




Thursday, February 26, 2015

Spring Rolls w/Peanut Dipping Sauce

Houston, TX, was the place that opened my eyes to food.  Things other than mashed potatoes, roast beef, and green beans.  We liked going to a little Vietnamese restaurant and their spring rolls were my fave.  Then we moved away and I haven't had one since.  UNTIL today.  I found a few recipes online and kind of made my own version.  My kids ate these up!  They are really super simple.  Just prep all your ingredients and line 'em up.  If peanut sauce isn't your thing, then it's easy to find all kinds of dipping sauce recipes online.

Shrimp Spring Rolls
7-8 sheets round rice paper
2 oz. dried vermicelli noodles
20 small shrimp (Size 41-60) cooked, peeled
1/3 bunch cilantro
7 butter lettuce leaves
1 cup bean sprouts

Peanut Dipping Sauce
1/2 cup peanut butter
1/4 cup sweet chili sauce
(not by the ketchup, it's in the Asian or Hispanic food aisle)


Make the peanut sauce and set aside.  Mix to the preferred consistency, you can add water to thin it.  I did mine similar to the consistency of honey.  In a large bowl, place dried noodles and cover with warm water.  Let sit for 5-6 minutes while you prep other ingredients.  Fill another large bowl or pie tin with warm water for dipping rice paper.

Slice shrimp in half lengthwise to make them thin for rolling.  Remove cilantro leaves from stems.

Drain water from noodles.  Dip one rice paper into the other bowl of warm water for 2-3 seconds.  Place wrapper on a cutting board and place a row of shrimp horizontally just above the halfway point on the round rice paper.  Top with cilantro leaves.  

Take a butter lettuce leaf and wrap vermicelli noodles and bean sprouts into the lettuce.  Place the lettuce wrap just beneath the row of shrimp.  Fold in each side, left and right.  Fold bottom all the way up over the lettuce and shrimp, then roll up to the top.  Place seam side down and repeat.

Tuesday, February 24, 2015

Banana Applesauce Muffins

Yay for this recipe!    It's solved my banana problems--I always have 2 bananas that are overripe.  Every recipe I come across calls for 3 and it's just too much work to divide out the recipe according to 2.  I made these today and my sugar-loving child stated, "These are good, Mom!"  There's not much sugar in these, so feel free to add more, up to a 1/2 cup.  Each muffin is about 100 calories.  You could add blueberries, strawberries, peaches, etc.
Banana Applesauce Muffins
2 ripe bananas
1/3 cup sugar
1/4 cup applesauce
1 tsp vanilla
1 egg
1/2 cup white flour
1/2 cup whole wheat flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a bowl, mash bananas with sugar until well combined.  Add all other ingredients and stir until just blended.  Pour batter into muffin cups.  Bake at 350 for 16-18 minutes, until toothpick comes out clean.  Makes approx 10-12 muffins.


Monday, February 23, 2015

Mini Omelets

 So happy I tried these little guys.  The perfect breakfast on the go or an after workout snack.  They store well in the fridge.  The best part?  Each one is about 100 calories.  The mini omelets pictured below had chopped ham, mushrooms, green onion and cheddar cheese.  You only need a little bit of each ingredient in each muffin tin.

  Mini Omelets
12 Eggs
1/2 cup Milk
Salt & Pepper

Various Add-ins:
Ham
Cheese
Green Onion
Mushrooms
Bacon
Sausage
Tomatoes
Just about anything!

In a large bowl, whisk together eggs and milk.  Add salt and pepper, set aside.  Spray a muffin tin with cooking spray.  Place meats, cheeses, vegetables in the bottom of each tin.  Then pour some of the egg mixture on top until muffin tin is nearly full.

Bake at 350 for 30 min or until puffed and golden brown on top.  Makes 12 muffins.

Wednesday, October 29, 2014

Macaroni & Cheese

There's a gazillion recipes for mac & cheese.  This is my go to recipe.  My kids love it.  I love the leftovers--it's super thick the next day.  I have added different types of cheeses--swiss, regular cheddar, etc.


Macaroni & Cheese
1 lb pasta
3/4 cup butter
4 Tbsp flour
1 tsp salt
3 cups milk
1 lb. Velveeta
1 cup shredded cheese

Bring a large pot of water to boil and cook pasta until al dente.  Meanwhile melt butter in a large saucepan on medium low heat.  Then whisk in flour and salt.  Cook and stir for 1 minute.  Slowly whisk in milk.  Stir often and cook over medium heat until mixture becomes thick.  Add Velveeta and shredded cheese, stir until cheese melts.  

Combine cooked noodles with cheese sauce.  Bake covered at 350 for 30 minutes or heat in crock pot on low for 1 hour.

Tuesday, September 9, 2014

Spaghetti Squash with Pesto

Feel free to make these items without the other.  They're both good, but even better together!  Pesto also is wonderful tossed with pasta or on bruschetta.

Spaghetti Squash & Pesto
1 Spaghetti Squash
Olive Oil
Salt
Pepper

Cut squash in half lengthwise and scoop out seeds.  Cover a large baking pan with foil and place squash with flesh side up.  Drizzle with olive oil, sprinkle salt and pepper.  Bake at 400 for 45 minutes.  Scrape out flesh with a fork.  Serve with butter or spaghetti sauce, or pesto.

Pesto
2 cups fresh baby spinach leaves
1/2 cup fresh basil leaves
1/4 cup grated parmesan cheese
1/2 cup toasted pinenuts
4 cloves peeled garlic
3/4 tsp salt
1/2 tsp pepper
1 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/4 cup extra virgin olive oil

Combine all ingredients in a food processor and pulse until blended well.  Use immediately, store in fridge, or fill ice cube trays and freeze for future use.