Monday, November 2, 2009

Southwest Express

I got this recipe from the 2-week Total Body Turnaround.

Take shredded chicken, black bean and corn salsa, low fat cheese, lettuce, and tomato and put into a whole wheat tortilla. I am going to try it tonight. Sounds pretty good to me.

I have a bet going with my Husband

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

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 egg
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

Tuesday, September 8, 2009

Caramel Apples

This is my favorite time of year not only because Fall is so beautiful, the weather is so nice and Halloween is on it's way but because it is apple season. Caramel apples are a traditional autumn snack and one you probably remember from your childhood. Kids love crunchy, sticky caramel apples, especially at Halloween. So line your table make some caramel and let the kids have fun making and decorating there own caramel creations. Here is a great recipe! Caramel Apples Makes 1 batch 1 cup sugar 1/3 cup brown sugar 4 tablespoons of butter 1/2 cup corn syrup (Karo) 1-1/2 cups heavy cream 1 teaspoon vanilla Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples, then roll them in peanuts, candy or whatever you like and sit them on buttered waxed paper. Enjoy!

Some ideas for dipping your caramel apples:

Chopped up peanuts (my favorite)

Mini M & Ms
Mini marshmallows
Chocolate chips
Chopped pecans
Peanut butter chocolate chips
Chopped Reese’s peanut butter cups
Chopped heath bar
Melted chocolate for drizzling

Have fun!

Friday, July 10, 2009

Capellini with Fresh Tomato and Basil

Great Summer Dish!

1 small garlic clove (chopped)
3 lb tomatoes (ripe)
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 lb dried capellini or angel hair pasta
1/2 cup chopped fresh basil
extra virgin olive oil for dressing

Chop the tomatoes into small pieces and set aside. Cook your pasta in boiling salted water, uncovered until al dente, 2 minutes or so. Drain in a colander. Put pasta, tomatoes, chopped garlic and chopped basil in a bowl. Mix and add salt, pepper and olive oil to taste.

Pineapple Angel Food Cake

There is nothing harder than trying to diet and ignore a sweet tooth craving. A friend of mine gave me this recipe a few years ago. It is easy to make and light on the calories.

  • Things You'll Need:
  • Angel Food Cake Mix
  • [1] 20oz can crushed pineapple in it's own juice
  • LARGE Springform Pan

NOTE: You can use a 9x13 pan also, put parchment paper in the bottom for easy lift out.

Step 1: Open one angel food cake mix (I used Duncan Hines) and empty mix into a large bowl. Make sure that you use a mix that is a one step mix.

Step 2: Stir in one 20 ounce can of crushed pineapple. Do not drain. Make sure that you use pineapple packed in water or its own juice. Do not use pineapple packed in syrup.

Step 3: Beat the pineapple into the cake mix until all ingredients are moistened. Don't use anything BUT the cake mix and the entire can of pineapple (no water, etc).

Step 4: Pour into a LARGE, UNgreased springform pan and bake according to box directions.

Step 5: Take the side off of the cake and allow to cool before slicing with a serrated knife using a sawing motion.

Tip: To make it easier to release the cake trace the bottom pan piece onto parchment paper and line the bottom. Gently invert the cooled cake and peel paper off before slicing.

Happy Baking,

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