Tag Archives: healthy recipe

Cherry huh?

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10

I was doing the usual, just perusing the recipe websites and came across this on Myrecipes.com.  It’s a recipe for something called Cherry Clafouti.

Photo courtesy of Cooking Light

Photo courtesy of MyRecipes

I have never heard of Clafouti!  Have you?  I am dying to try it for two reasons….    1.)  it looks and sounds delicious!  2.)  I like saying clafouti!  It’s really fun!  Like “what are you eating there?”.  “Oh, just some clafouti”.

MyRecipes also adds that the cost per serving is only $.63 cents!  Can’t beat that.

Yield

6 Servings

Ingredients

  • 1  (12 oz.) package frozen pitted black cherries, thawed
  • 1/2  cup  plus 1 Tbsp. sugar
  • 3  large eggs
  • 1  yolk of a large egg
  • 1  cup  all-purpose flour
  • Pinch of salt
  • 1  teaspoon  vanilla extract
  • 1 1/2  cups  milk
  • 2  tablespoons  confectioners’ sugar, optional

Preparation

Preheat oven to 425°F. Butter a 9-inch pie plate. Drain cherries; sprinkle with 1 Tbsp. sugar.

Whisk eggs and yolk together in a large bowl until blended. Add flour gradually, stirring constantly with a fork until incorporated. Stir in remaining 1/2 cup sugar, salt and vanilla extract. Slowly add milk, stirring, until mixture forms a thin batter.

Pour half of batter into bottom of pie pan. Bake until firm and set, about 10 minutes. Remove from oven and scatter cherries over batter. Pour remaining batter over cherries and return to oven. Cook until puffed, lightly browned and set in middle, about 25 minutes longer. Cool slightly on a wire rack. Sift confectioners’ sugar over clafouti, if desired, and serve warm.

Nutritional Information

Calories:  274
Fat:  5g (sat 2g)
Protein:  8g
Carbohydrate:  49g
Fiber:  2g
Cholesterol:  151mg
Sodium:  66mg

SOURCE

Mango me crazy!

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9

Martha has been on fire lately with one great recipe after another!  Today we have a Mango-Lime Granita and HOLY MOLY does it look good!

I could just eat this by the bucket-full out by the pool, I really could!  Speaking of the pool…..     I only have four more days of vacation to enjoy before getting back to the ‘ol ball-and-chain also known as school.  Other than a baby shower to attend on Saturday there is going to be LOTS of laying out poolside working on my hawaiian tropic tan!  Uhhh, I mean storing up lots of vitamin D!

Photo courtesy of Whole Living

Photo courtesy of Whole Living

I can think of so many ways to serve this– as an easy weeknight healthy dessert, as a brunch dessert, add some pineapple flavored vodka and serve it at a pool party or outdoor barbeque!  The list goes on and on!

Ingredients

Serves 4

  • 3 cups chopped ripe mango (about 3 mangoes)
  • 1 cup water
  • Juice of 2 limes (about 1/4 cup)
  • 2 tablespoons sugar

Directions

  1. Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
  2. Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks.

SOURCE

Sushi for sushi-haters!

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11

There is always an uproar when I share this:  I don’t like sushi!  I just don’t!  I have tried it so many times and we have just never taken to each other.

He loves sushi!

He loves sushi!

People say “0h, you just need to try the California roll”.  So I try it– and blah.

“Oh, you just need to try sushi from a really nice sushi place”.  Good idea but still nothing.

Maybe I should try some Obama sushi??

Maybe I should try some Obama sushi??

The thing is I really do want to like it!  It looks so cool and fun to eat!  My husband says that I should give it another go since it’s been a while since I last tried it–maybe my palate has expanded since then.  We shall see!

In the meantime, here is some sushi I KNOW I would love!  Stew-dog has come up with a Cold Fruit Sushi that looks and sounds amazing!  Perfect little appetizer for an outdoor get-together.

And yet, something is missing that I just can’t put my finger on.  They need something to make them just a smidge more interesting, a little less plain-jane.

Photo courtesy of Martha Stewart

Photo courtesy of Martha Stewart

Ingredients

Serves 4

  • 1 small honeydew melon
  • 1 small cantaloupe
  • 1 small pineapple
  • 2 tablespoons honey

Directions

  1. Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from top to bottom, allowing the juices to collect on the parchment paper.
  2. Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks.
  3. Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
  4. To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce.
SOURCE

Not your grandfathers log!

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7

Nope, this is not a log found in the forest or one used to make a fire in the fireplace.  Much better!!

This is a recipe for something called Lusciously Nutty Holiday Logs from Eating Well.  Yummmmmm!

Photo courtesy of Eating Well

Photo courtesy of Eating Well

They call them Holiday Logs but I say let’s not wait for a holiday to make them!  They look amazing….   and one thing I especially love is how unique they are.

Definitely not your average cookie or brownie (not that I don’t love your average cookie or brownie!!)

Makes 2 dozen cookies

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

1 cup finely chopped walnuts
1/3 cup plus 5 teaspoons sugar, divided
1 tablespoon freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 sheets phyllo dough (9-by-14-inch), thawed
Canola oil cooking spray

Topping
1/3 cup semisweet chocolate chips

1. Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

NUTRITION INFORMATION:

Per cookie:

76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other), 1 fat

MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.

SOURCE

Ragin’ Cajun!

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6

Lookie what we have here!  Cajun Quiche in a Rice Crust from Cooking Light!

Photo courtesy of Cooking Light

Photo courtesy of Cooking Light

Doesn’t this look delicious?  And very creative with the rice crust.  Perfect for a mid-morning brunch or even just a breakfast for dinner meal.

And it’s from Cooking Light which means a moment on the lips won’t go straight to the hips!

Yield

4 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 2  cups  cooked long-grain white rice, cooled
  • 1  teaspoon  garlic powder
  • 1  teaspoon  onion powder
  • 1/2  teaspoon  salt
  • 1  large egg
  • Cooking spray
  • 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese
  • Filling:
  • 1/2  cup  prechopped onion
  • 1/2  cup  prechopped celery
  • 1/2  cup  prechopped red bell pepper
  • 1  teaspoon  bottled minced garlic
  • 3  ounces  andouille sausage or kielbasa, chopped (about 2/3 cup)
  • 3/4  cup  egg substitute
  • 1/4  cup  plain fat-free yogurt
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  hot pepper sauce (such as Tabasco)
  • 2  large egg whites
  • 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese

Preparation

Preheat oven to 375°.

To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.

Nutritional Information

Calories:  291 (32% from fat)
Fat:  10.3g (sat 4.5g,mono 3.7g,poly 1.6g)
Protein:  19.5g
Carbohydrate:  29.4g
Fiber:  0.9g
Cholesterol:  79mg
Iron:  2.8mg
Sodium:  623mg
Calcium:  181mg

SOURCE

Does it end?

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5

I don’t think my obsession with slushy fruity ANYTHING is ever going to end.  Really.  Anytime I encounter a slushy fruity recipe I just can’t turn away….  it’s love.  I will never cheat on you, slushy fruit!  Never!

Martha must know this because she is always supplying the slushy fruity recipes too!  On her website Whole Living, we have a recipe for this beauty called Sparkling Fruit Coolers.

Photo courtesy of Whole Living

Photo courtesy of Whole Living

Boy oh boy, these are calling my name….  with a little vodka thrown in too?  Yes, that is what this recipe is missing.

Ingredients

Makes 1 quart

  • 1 1/2 cups fresh lemonade, sweetened to taste
  • 1 1/2 cups fresh limeade, sweetened to taste
  • 1 1/2 cups fruit juice, such as cranberry, orange, apricot, or peach nectar
  • 1 quart sparkling water
  • 4 lime slices

Directions

  1. Freeze the lemonade, limeade, and juice in 3 or 4 ice cube trays.
  2. Fill each of 4 tall glasses to the top with an assortment of ice cubes and add sparkling water to fill. Garnish with limes and serve with iced tea spoons.

SOURCE

A little spice is nice!

Posted on by
10

I just have to share with you guys something we tried the other night and LOVED!  Spicy Sweet Potato fries with Chipotle Seasoning from Alexia.  I seriously could have eaten the whole bag!

Photo courtesy of Alexia

Photo courtesy of Alexia

They are just so good and they have 60% of your daily Vitamin A!

If you guys like:

a.) fries (who doesn’t?!?!)

b.) a little spicy but also a touch of sweet

c.) kinda healthy

then you should try them!  I will definitely be buying these again and again!