Wednesday, December 28, 2011
Wednesday, December 7, 2011
Skinny Taste, it sounds so good, so I thought I would share it. To Die For Coconut Cookies Skinnytaste.com Servings: 14 • Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 g • Fiber: 1.7 g • Protein: 1.3 g • Sugar: 14 g Sodium: 53.2 g Ingredients: 3 egg whites 3/4 cup sugar 1/4 tsp cream of tartar 1 cup sweetened coconut flakes 3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder) Directions: Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats. Whip the eggs whites, cream of tartar and sugar into a meringue until you form to form thick soft peaks, about 8 - 10 minutes. Fold in the coconut and cornflake crumbs. Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden. Makes about 28 cookies depending on the size. If you head on over to Skinny Taste HERE she has step-by-step directions with pictures.
Friday, July 23, 2010
I love grilled vegetables and what better time than summer to make them. Grilling vegetables is now a common practice in backyards across the country. Not only do grilled vegetables give you side dishes with bright, intense flavors, but they are also quick and easy to make.
Here is a great recipe for grilled mixed vegetables.
Grilled Mixed Vegetables
Prep Time: 15 mins
Cook Time: 20 mins
1 red bell pepper, quartered
1 yellow squash, sliced lengthwise into 1/2" thick pieces
1 zucchini, sliced lengthwise into 1/2" thick pieces
1 japanese eggplant, sliced lengthwise into 1/2" thick pieces
4 cremini mushrooms
4 ounces asparagus
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 tablespoon chopped fresh italian parsley
1 tablespoon chopped fresh basil
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
freshly ground black pepper
1. Place a grill pan over medium-high heat or preheat the barbecue to medium-high heat. Brush the vegetables lightly with some of the oil to coat. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions. Arrange the vegetables on a platter. Meanwhile, in a small bowl, whisk the remaining oil, the vinegar, garlic, parsley, basil, rosemary, and salt to blend. Drizzle the herb mixture over the vegetables. Season to taste with black pepper. Serve warm or at room temperature.
Thursday, July 8, 2010
Don’t worry folks, I’m still alive- just been busy. I started a business blog at http://labellabasketsbykimberly.blogspot.com/ and have been spending more time on that blog (shame on me). I will be posting more recipes this week and promise to not stay away so long. I hope everyone has a great day.
Monday, November 2, 2009
I have to start working out today and eating right, I have a bet going with my husband that I will get back to a size 8 by June 21, 2010, which is the first day of summer. If I win he has to give me 500.00, but if I lose I have to give him 500.00. I have 63lbs to lose. I will keep everyone posted as I go through my weight loss journey. I am not going to lose 500.00.
Wednesday, September 23, 2009
Cinnamon-Walnut Oatmeal Cookies
by Whole Foods Market
Makes about 30
These tasty cookies go great with a small scoop of frozen yogurt on the side.
1 cup pitted prunes
1 cup walnuts
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup old-fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.
Put prunes, walnuts and sugar into a food processor and pulse until finely chopped. In a large bowl, whisk together egg, vanilla, baking soda, applesauce and oil. Stir in prune mixture then add oats, flour, cinnamon and salt and stir until just combined.
Drop dough by the spoonful onto prepared baking sheets. Moisten your fingertips with a bit of water then gently press down each cookie to make a round shape. Bake until cooked through and deep golden brown, 20 to 25 minutes. Transfer to wire racks and set aside to let cool.
Per serving (1 cookie/about 1oz/22g-wt.): 90 calories (35 from fat), 4g total fat, 0g saturated fat, 5mg cholesterol, 10mg sodium, 11g total carbohydrate (1g dietary fiber, 5g sugar), 2g protein