OMG! This was so amazing and healthy! You also only need 3 ingredients from the store (oranges, a mango and coleslaw mix). I made it and my mom, husband and I ate the whole bowl! Even my 2-year-old daughter loved it! I'm totally going to make this for our next potluck. I made a few changes to the original recipe and I think next time I'm going to add some sort of nuts to add some crunch (cashews maybe?). Either way, it is wonderful.
As far as serving sizes, this made about 4 servings. I would definitely double it if making it for more people.
Amazing Citrus Slaw
1 10 oz. bag of coleslaw mix (shredded cabbage)
1 mango, seeded, peeled, cut into small chunks
1 can of mandarin oranges (with about half of the liquid) **I didn't have oranges, so I used two of my daughter's diced peaches cups including the liquid.
4 Tbsp. light mayo
Salt
Pepper
Mix coleslaw, mango, oranges (or peaches), mango and mayo in a bowl. Season with salt and pepper!
We served this with grilled salmon. Yum!
Done! Easy! Enjoy! :)
Friday, September 17, 2010
Thursday, August 5, 2010
Healthy Sausage and Lentil Soup
Here is an amazing recipe for a sausage and lentil soup. It was seriously one of the best soups I've ever made! And it's got low-fat sausage and no thickening agent, so its healthy!
4 cups of water and 4 chicken bouillon cubes
3 1/2 cups of water
1 cup dried brown lentils, rinsed
3 stalks of celery, sliced
1/3 of a bag of baby carrots, cut into quarters
1/2 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
3 cloves garlic, minced
1 pound of Jimmy Dean reduced-fat pork sausage
1/2 of a bunch of green onions, chopped into slices
1. Put water, bouillon cubes, lentils, celery, carrots, thyme, cayenne pepper and garlic into a big stockpot. Bring to boiling, then let simmer over medium-heat for about 20 minutes. Add sausage (since its in a tube, I mushed it with my hands into small chunks as I dropped it into the pot) and green onions and cook for 5-10 minutes more (until everything is soft and sausage is cooked).
2. Serve!
So easy!!!!! It was soooo flavorful, and about 250 calories a bowl!
4 cups of water and 4 chicken bouillon cubes
3 1/2 cups of water
1 cup dried brown lentils, rinsed
3 stalks of celery, sliced
1/3 of a bag of baby carrots, cut into quarters
1/2 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
3 cloves garlic, minced
1 pound of Jimmy Dean reduced-fat pork sausage
1/2 of a bunch of green onions, chopped into slices
1. Put water, bouillon cubes, lentils, celery, carrots, thyme, cayenne pepper and garlic into a big stockpot. Bring to boiling, then let simmer over medium-heat for about 20 minutes. Add sausage (since its in a tube, I mushed it with my hands into small chunks as I dropped it into the pot) and green onions and cook for 5-10 minutes more (until everything is soft and sausage is cooked).
2. Serve!
So easy!!!!! It was soooo flavorful, and about 250 calories a bowl!
Friday, July 16, 2010
Heavenly Bread Pudding
This is such an amazing recipe. It made amazing bread pudding, which I then topped with a homemade vanilla sauce. The best part? One serving of this pudding with the sauce on top only has 6 grams of fat! Pretty awesome for a super filling dessert!
I got the original recipe from my Better Homes and Gardens cookbook (which is seriously worth buying, I LOVE it!). Here's the link: http://www.bhg.com/recipe/desserts/bread-pudding/
4 beaten eggs
2-1/4 cups milk*
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)* *
1/3 cup dried cherries or cranberries, or raisins (we tried raisins and meh, I could have taken or left them)
*The recipe just said "milk," and we had whole milk for our toddler and 1%. I used 1 1/2 cups of whole milk and 3/4 cup of 1% milk. I think using 2% for the whole thing would be best!
**To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve with Vanilla Sauce.
3. Makes 8 servings, 191 cal. per serving, 4 g of fat per serving.
Vanilla Sauce:
(takes about 10 minutes, I started it about 10 minutes before the bread pudding was done baking)
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water (or just really really warm works)
2 tablespoons butter
1 teaspoon vanilla extract
dash of salt
1. In a medium saucepan, stir together sugar and cornstarch. Slowly stir in boiling/hot water. Cook over medium heat until mixture is gently boiling. Boil for 5 minutes; remove from heat. Stir in butter, vanilla, and salt. Serve over bread pudding! Yum!
2. Makes 1 1/4 cups sauce, 63 cal. per serving, 2 g fat per serving.
The best part of this recipe was that the calories are pretty low considering a good dessert can have 300 or 400 calories easily. And it was so filling, I ate one piece and was stuffed!
Enjoy!
PS A scone recipe is one the way courtesy of my sister-in-law! I'll post it soon!
I got the original recipe from my Better Homes and Gardens cookbook (which is seriously worth buying, I LOVE it!). Here's the link: http://www.bhg.com/recipe/desserts/bread-pudding/
4 beaten eggs
2-1/4 cups milk*
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)* *
1/3 cup dried cherries or cranberries, or raisins (we tried raisins and meh, I could have taken or left them)
*The recipe just said "milk," and we had whole milk for our toddler and 1%. I used 1 1/2 cups of whole milk and 3/4 cup of 1% milk. I think using 2% for the whole thing would be best!
**To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve with Vanilla Sauce.
3. Makes 8 servings, 191 cal. per serving, 4 g of fat per serving.
Vanilla Sauce:
(takes about 10 minutes, I started it about 10 minutes before the bread pudding was done baking)
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water (or just really really warm works)
2 tablespoons butter
1 teaspoon vanilla extract
dash of salt
1. In a medium saucepan, stir together sugar and cornstarch. Slowly stir in boiling/hot water. Cook over medium heat until mixture is gently boiling. Boil for 5 minutes; remove from heat. Stir in butter, vanilla, and salt. Serve over bread pudding! Yum!
2. Makes 1 1/4 cups sauce, 63 cal. per serving, 2 g fat per serving.
The best part of this recipe was that the calories are pretty low considering a good dessert can have 300 or 400 calories easily. And it was so filling, I ate one piece and was stuffed!
Enjoy!
PS A scone recipe is one the way courtesy of my sister-in-law! I'll post it soon!
Wednesday, June 23, 2010
Low-fat Caesar Salad Dressing
My husband loves caesar dressing...and I admit, I do too! But it is so fattening, so here's an alternative. Trust me, you can't even tell this is a low-fat version.
Whisk together 2 tablespoons lemon juice, 4 tablespoons light mayo, 1 teaspoon Worcestershire sauce, and 3 tablespoons grated Parmesan, 1/4 garlic powder and 2 tablespoons water.
I toss this with romaine lettuce, tomatoes, and grilled chicken or shrimp and a little more grated Parmesan on top.
You can also make your own croutons by: brushing a few pieces of whole-grain bread with a small amount of oil on both sides, then chopping them into cubes. Put them on a cookie sheet in a single layer and broil on each side until browned (about 1 minutes per side).
Whisk together 2 tablespoons lemon juice, 4 tablespoons light mayo, 1 teaspoon Worcestershire sauce, and 3 tablespoons grated Parmesan, 1/4 garlic powder and 2 tablespoons water.
I toss this with romaine lettuce, tomatoes, and grilled chicken or shrimp and a little more grated Parmesan on top.
You can also make your own croutons by: brushing a few pieces of whole-grain bread with a small amount of oil on both sides, then chopping them into cubes. Put them on a cookie sheet in a single layer and broil on each side until browned (about 1 minutes per side).
Saturday, June 19, 2010
Leftover Krab (and corn) Soup
Me and my husband makes lots of homemade sushi, and yes, we sometimes use fake krab. :) Often I have some krab leftover and if I don't use it, it goes bad. This soup is a great way to use up krab before it gets forgotten about in the meat drawer! Its also low-fat because you use flour to thicken it up and only a tiny bit of whole milk to get a "chowder" feel without using cream!
Roasted Corn and Krab Soup
2 cups frozen corn, thawed
1 large onion, chopped
4-5 stalks of celery, chopped
1 Tbsp. cooking oil
8 cups of water (with 8 bouillon cubes)
1/2 tsp. of dried thyme
1/4 tsp of ground red pepper
1/3 c. flour
1/2 c. whole milk
however much krab you have (the more the better, I typically use about half of a package or 1/2 to 1 cup of krab)
1. Preheat oven to 450 degrees. Put thawed corn into a pan lined with foil, and bake for 10-15 minutes, stirring one or two times. Take out of oven and set aside.
2. In a big stockpot, saute onions and celery in tablespoon of oil until they are soft. Add 6 cups of water and 6 bouillon cubes, corn, thyme, red pepper and pepper. Bring to boiling and then simmer for about 10 minutes (make sure bouillon cubes have dissolved).
3. In a large cup or a jar, heat up two cups of water with two bouillon cubes in microwave until its chicken broth. Add flour and whisk (or if in jar, shake) until thoroughly mixed. Stir into the soup and cook until thickened (a few minutes), add whole milk and crab. Heat for one more minute, then serve!
Yum!
Roasted Corn and Krab Soup
2 cups frozen corn, thawed
1 large onion, chopped
4-5 stalks of celery, chopped
1 Tbsp. cooking oil
8 cups of water (with 8 bouillon cubes)
1/2 tsp. of dried thyme
1/4 tsp of ground red pepper
1/3 c. flour
1/2 c. whole milk
however much krab you have (the more the better, I typically use about half of a package or 1/2 to 1 cup of krab)
1. Preheat oven to 450 degrees. Put thawed corn into a pan lined with foil, and bake for 10-15 minutes, stirring one or two times. Take out of oven and set aside.
2. In a big stockpot, saute onions and celery in tablespoon of oil until they are soft. Add 6 cups of water and 6 bouillon cubes, corn, thyme, red pepper and pepper. Bring to boiling and then simmer for about 10 minutes (make sure bouillon cubes have dissolved).
3. In a large cup or a jar, heat up two cups of water with two bouillon cubes in microwave until its chicken broth. Add flour and whisk (or if in jar, shake) until thoroughly mixed. Stir into the soup and cook until thickened (a few minutes), add whole milk and crab. Heat for one more minute, then serve!
Yum!
Friday, June 18, 2010
Mexican Meatball Soup
I love quick soups. Although it is summer, there is something wonderful about throwing together some broth, vegetables and meat and making a huge pot that will have leftovers for days! So here's two soup recipes I love: a great meatball soup I found online and a wonderful (low-fat!) roasted corn and crab soup!
The link to the Mexican meatball soup is here: http://homecooking.about.com/od/soups/r/blss48.htm
The original article shows you how to make your own meatballs. I simply used frozen ones from the store to cut down on time and work! Other than that, I kept everything the same and it tasted great! Subtle, but still savory. I'm not sure how fattening the recipe is, but several ways to keep Mexican-based dishes low-fat are: use low-fat sour cream, and skip the cheese and tortilla chips. This was honestly super tasty with a dollop of low-fat sour cream on top, it didn't need other garnishes!
Mexican Meatball Soup
Place beef or chicken stock, tomatoes, green chiles, onion, oregano, cumin, and hot pepper sauce in a large saucepan and bring to a boil. Add rice, cover, and simmer for 10 minutes. Carefully add meatballs to the broth and simmer an additional 10 to 15 minutes until meatballs are cooked through (or are heated up!). Add corn and cook until heated through. Taste and add salt and pepper, if needed. Stir in chopped cilantro leaves just before serving.
The link to the Mexican meatball soup is here: http://homecooking.about.com/od/soups/r/blss48.htm
The original article shows you how to make your own meatballs. I simply used frozen ones from the store to cut down on time and work! Other than that, I kept everything the same and it tasted great! Subtle, but still savory. I'm not sure how fattening the recipe is, but several ways to keep Mexican-based dishes low-fat are: use low-fat sour cream, and skip the cheese and tortilla chips. This was honestly super tasty with a dollop of low-fat sour cream on top, it didn't need other garnishes!
Mexican Meatball Soup
- 1 package of pre-made meatballs (I used 15 meatballs - half a bag - and the meatballs were a little sparse, I'd use a full bag if you can!)
- 2 quarts beef or chicken broth (or a combination - I used beef)
- 1 can (28 ounces) crushed tomatoes
- 1 can (4.5 ounces) chopped mild green chiles, with liquid
- 1 cup diced sweet onion
- 2 teaspoons dried oregano, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon liquid hot pepper sauce, or more to taste
- 1/3 cup long-grain white rice
- 1 cup frozen corn kernels
- 1/4 chopped fresh cilantro (coriander) leaves
- Salt and pepper to taste
- For Garnish: fresh cilantro sprigs, crushed tortilla chips, shredded Mexican cheese blend
Preparation (The original article has how to prepare the meatballs from scratch, I'm assuming here that you're using pre-made ones):
Place beef or chicken stock, tomatoes, green chiles, onion, oregano, cumin, and hot pepper sauce in a large saucepan and bring to a boil. Add rice, cover, and simmer for 10 minutes. Carefully add meatballs to the broth and simmer an additional 10 to 15 minutes until meatballs are cooked through (or are heated up!). Add corn and cook until heated through. Taste and add salt and pepper, if needed. Stir in chopped cilantro leaves just before serving.
Garnish each bowl with crushed tortilla chips, a sprinkling of Mexican cheese blend, and a sprig of fresh cilantro. (Just use cilantro and low-fat sour cream to save calories!) Serve immediately.
Yield: about 8 to 10 servings
Monday, May 24, 2010
Super Easy Turkey Meatloaf
I really dislike meatloaf....my mom never made it growing up, and I think it is kind of an acquired taste! But I've found some alternative meatloaf recipes over the years, and this is my favorite. I use turkey instead of the traditional ground beef and it does save calories (although make sure you are getting really lean turkey, some ground turkey is mixed with dark meat and is higher in fat and calories). The comparison is a serving of 97% lean ground beef has 162 calories and 5.4 grams of fat, and a serving of 99% lean ground turkey has 98 calories and 1.5 grams of fat. And at least where I live, even the most lean ground turkey is always cheaper than ground beef.
So here's the recipe, it only has 4 ingredients so it is easy to grab a few things from the store for a last minute meal! The cooking time is an hour, so be prepared to throw it in with enough time before dinner!
2 lbs. ground turkey, thawed
1 package of Stove Top Stuffing (chicken flavor works well, but the cornbread kind is yummy too!)
2 eggs, beaten
1 cup of water
1/2 cup of barbecue sauce (I like slightly sweeter sauce in this, not the super smoky kind)
1. Preheat oven to 375 degrees.
2. Put the turkey, dry stuffing mix, eggs, water and half of the bbq sauce in a bowl. Mix it together with your hands (you could use a spoon, but where's the fun in that?). :)
3. Mold it into a bread loaf shape and put it in a glass baking dish (I use an 8" x 8" pan typically, it makes a short fat loaf).
4. Pour remaining bbq sauce on top and bake for about an hour.
Enjoy!!
So here's the recipe, it only has 4 ingredients so it is easy to grab a few things from the store for a last minute meal! The cooking time is an hour, so be prepared to throw it in with enough time before dinner!
2 lbs. ground turkey, thawed
1 package of Stove Top Stuffing (chicken flavor works well, but the cornbread kind is yummy too!)
2 eggs, beaten
1 cup of water
1/2 cup of barbecue sauce (I like slightly sweeter sauce in this, not the super smoky kind)
1. Preheat oven to 375 degrees.
2. Put the turkey, dry stuffing mix, eggs, water and half of the bbq sauce in a bowl. Mix it together with your hands (you could use a spoon, but where's the fun in that?). :)
3. Mold it into a bread loaf shape and put it in a glass baking dish (I use an 8" x 8" pan typically, it makes a short fat loaf).
4. Pour remaining bbq sauce on top and bake for about an hour.
Enjoy!!
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