Food, Lifestyle & Other Thoughts

Contentment

2011-07-21T21:27:00.000-07:00

Recently, two dear people from my childhood passed away. They were the parents of my best friend from elementary school. They died just a couple of weeks from each other. I probably spent as much time at their house as a little girl as I did my own. My friend's parents were very geniunly dear people. I can't remember them ever being angry. They weren't over-the-top bubbly, but they were always pleasant. She had a crippling disease ever since she was a girl and I never once heard her complain. They lived in a modest house and I can't recall them taking expensive trips or vacations. She never wore fancy jewelry. She didn't even own a car. Their children went to public school. They bought a second hand bedroom set from my mom over 30 years ago that they kept until they died.

They could have afforded fancier things, or a bigger house. They could have afforded cruises. I'm fairly certain he would have happily bought her diamonds and bling had she wanted them. But they didn't do any of those things, and they were content. Happy.

As they have been in my thoughts so heavily this week, I thought about their lives and what an incredible lesson we all can learn from them. Often we spend our time and our lives chasing something else... more money, a bigger house, a newer car, a better job, more this, more that.....more, more, more. How often do we bother to look around our lives with appreciation with what we have? When do we allow ourselves to be content?

These two people who lived their modest life by choice had figured out something that many of us miss. By simple appreciation, they found happiness and contentment. They spent their energy loving each other instead of chasing the "more". They found a contentment and peace within their lives that many people yearn for. The irony is that most of us can have that peace if we would simply stop chasing the next bigger, better thing. We could be content, and content by choice, such as they were.

Fresh Fish Tips

2011-05-26T09:41:00.000-07:00

Choosing fresh fish makes a huge difference in outcome, so here are some tips to make it easier:

Select fish that has a mild smell, not a strong fishy odor.

Cut fish should be moist with no dryness around the edges.

Fish fillets should be firm.

Frozen fish should have no sign of ice, blood, or dry patches.

Cook fish the same day you buy it, or by day 2 as long as it’s stored in the coldest part of your fridge. Otherwise, freeze it, as long as it wasn’t already frozen before.

Use frozen fish within 3 months.

Defrost fish in your fridge, not at room temperature.

Pin bones are often found in “boneless” cut fish. Feel for them before cooking and remove them with sterilized tweezers.

If buying a whole fish (head & all), look at the eyes. If they are dried out or sunken....fish around for a fresher fish.

Planet Fruitcake

2010-12-20T20:13:00.000-08:00

I love creating new recipes and sometimes my ideas turn out better than other times. Earlier in the season I thought it would be a great idea to combine two of my favorites...cheesecake and fruitcake. A fruitcake cheesecake!

I set about making my creation and all things considered, it turned out perfectly. The cheesecake baked beautifully. The candied fruit was minced to perfection. Every bite had just enough candied fruit mixture as to be distinct but not overwhelming. Ta da!

It was beautiful too! It looked like Christmas. Quite lovely.

I sliced it up and served my children who gobbled it right up. Of course, most things containing sugar will be gobbled up by kids, so I suppose they are not the best to judge.

Then I served the cheesy beauty to my husband, who took about 3 bites before he asked, "Is there orange rind in here?" "Yes, I said. I used candied fruitcake fruits to make a fruitcake cheesecake." He just kind of looked at me weird, but kept eating... although considerably slower. He asked me not to ruin his holiday cheer with any more fruitcakedness (or something like that) and that anyone who thought it was a good idea to combine a cheesecake with fruitcake must be from the planet Fruitcake. It totally made me laugh.

The truth is that hardly anyone likes fruitcake. It's not because fruitcake has the reputation of being dry. Honestly, it's usually very moist. Dense, but moist. Fruitcake has been the butt of jokes for years as the gift nobody wants. I suppose the characteristic candied fruits that give it it's distinct flavors are really to blame. I suppose it's a taste appreciated by a select few. Kind of like liverwurst or sardines.

So as I meandered back into the kitchen to cut myself another slice I thought about what I should do with the remaining fruitcake fruit. I was planning on putting it in cookies and even quite possibly a (dare I say it) fruitcake. Should I throw them away? Then it occurred to me that only people from the planet Fruitcake would really appreciate these particular goodies, but the people who loved fruitcake (however few of us there are) would also love my fruitcake cheesecake, and other fruitcake concoctions that the week had yet to bring. Then it dawned on me! Ahhhh! More for me and and the other Fruitopians! If you can't stand the fruitcake, get off of my planet! ;)

Face Lift!

2010-08-30T16:58:00.000-07:00

I'm driving my kids home from school, and my 9 year old daughter tells me that she is going to look young forever because when she's 30..... "FACIAL LIFT" (she sings)!

I say, "Face lift? When you are 30?"

"Yes," she says, "When I am 30."

"Wow," I say, "That seems kind of early. I guess I'm past due." (I happen to be 43 years old)

"No, it's not too late for you mommy," she says. "You just better hurry up!"

The Body Talks

2010-07-19T16:59:00.000-07:00

I don't know everything, but one of the things that I do know for sure is that our bodies speak to us. Sometimes in a whisper. Sometimes in a scream. Often though, we tend to only listen to the screams, when indeed it may be the whispers that are the most important.

For decades I had exceptional strength and fitness in my body. I had been teaching challenging fitness classes for 6-15 hours a week for years, respectfully listening to my body and exercising with utmost safety. And for years my body paid me back, keeping me strong, young, and able.

Then a few years ago I encountered a situation that altered my lifestyle. No longer was I tecahing like I had been for decades. Suddenly my town, my environment, my schedule, my job, my home life changed. My body questioned me. I hushed it and told it that things had changed, I was busy and I would get around to taking care of it later. I did too. But admittedly, not in the manner in which it was accustomed to. My 90 minutes or more nearly every day, became 20-30 minutes every other day.... then 3 times a week.... 2 times....sometimes.

My body began asking me why I was ignoring it. I told it I still cared, and I would try harder. And I did. I started exercising more, sometimes strenuously, like I used to... and it felt good. I cheered when my muscles burned, and they did too. I smiled when I knew I had ran multiple miles at a time. I could feel my inner strength, and my body responded back, telling me that it liked it.

But then I would behave peculiarly. I would lose interest and stop for a week at a time, sometimes more. Again, my body questioned me, and whispered that it needed me. I started to ignore the whispers.

I didn't just stop being active. I just slowed down. I knew I'd probably lose some muscle mass... sure, but I figured I could live with that. I'd be ok.

I'd still occasionally hear the whispers. And the words began to change. Instead of "Move me", I started hearing "I hurt", "I'm getting weaker", "I'm not ok". I hushed the whispers, until I heard the scream,"I'M BROKEN NOW! I DON'T WORK RIGHT!"

My once healthy, strong body body now had RA, an auto-immune disorder where my body attacks it's own joints. My body hurt, it creaked, it cracked with every movement. Now even daily movements wre becoming a problem, much less exercise. I couldn't even imagine doing those "hardcore" workouts of my past. I was mad that my body had failed me & dared to scream at me. I yelled back, "Why did you do this?!?!" My body whispered back, "Why did you stop listening?" I instantly knew I had been wrong in being angry at my body, for I had been the one showing neglect. How could I expect my body to perform so flawlessly, if indeed, I had quit treating it so well. My body was speaking to me the whole time, while I was shushing it....."Shhhh, I'm busy now....Shhhh, I'm not in the mood.....Shhhh, the situation it different now.....Shhh, shhhh, shhhh." Until finally, my body's scream got my attention.

So many of us pay attention to our bodies only after they scream to us that something is wrong. While the whole time, our bodies are constantly in in concert with what we should be doing.

I decided that being angry or feeling sorry for myself wouldn't help one bit. Instead I began to speak to my body again, thanking it for all it had done and continues to do for me. Undoubtedly, exercise is more of a challenge now. My mind may be in the mood to exercise, but it may happen to be on a day when my joints are snapping with every move, and I can't follow through with my intended workout without the risk of hurting my body. Now, each time I get ready to workout, I listen intently for the whispers, for my body & I must now agree to when and how movement is best... and we get along fine. I'm getting stronger all of the time. I'm not sure I'll get back to the fitness level I had before, but I'm not ruling it out either. My body & I are communicating about that on a day-by-day basis, and we are back to good terms. Everyday, I take care of it, and everyday it takes care of me. I listen to my body's whispers, and my body listens to my inner whispers as well. I am what I think I am, and my body believes that too. Therefore, I strive to think with gratitude, with strength, and with confidence.

Food and Family

2010-06-15T22:27:00.000-07:00

You know, there's something special about preparing food for the people that you love. We had had family from out of town visiting, and when I initially learned of their arrival I immediately started planning menus for their stay. Not because our visiting was going to be about food and eating, but because it was important to me to express that I was thinking about them and I wanted to be able to show that I care about them.

Over time, it has become more noticeable to me just why I cook, and why I take the extra steps to feed those who sit at my table in a healthy way. It's because I care. It's because I love them. Otherwise I would let dinner be a free-for-all! Not making dinner for them would express that I didn't care, or at best, that I was indifferent.

Dinner's not about being a fancy cook, or even a good cook. It's not about indulgences either. The most humblest of meals can feel like a hug to the human soul when prepared with the intention of love, and create the far bigger impact than a fancy smancy 5 course chef prepared meal any day of the week!

When I cook, I am thinking about those who will eat it the whole time. I want my food to be good because I want to make them happy. I want my food to be good for them because I care about their health.

Cooking isn't really a chore then. It's an opportunity to express care. It's a chance to say "I love you" without saying a word. It's a physical expression.

Does that means all of the meals I prepare always get standing ovations and the people that I serve always tell me how wonderful a thing I did for them? Nope. Occasionally I may even get more of a critique than I care for, I mean, let's face it... not everything we cook is going to be a home run! Or perhaps they are just busy and wolf down their food without of a thanks! Sometimes. But even that doesn't change my intent. I prepared it with love so that intention stays out there in the universe, no matter what.

Not long ago, I was visiting my 20 year old son, and he was talking to his older sisters. I heard him say to them that one of the things he missed about being at home was how "mom would cook for us". He said that it just "felt good".
He expressed it as a feeling. And knowing that he got my message felt very good in my heart, indeed.

Toning Shoes

2010-06-01T10:19:00.000-07:00

Ever wonder if those ugly, rounded sole toning shoes actually work? I mean, the girl advertsising them on TV has a great pair of legs and a nice rear too. Must be the shoes, right?

Chances are it's more likely her genetics, how she eats, and how she exercises than what shoes she wears. There may be some very minor benefits for some though because it may cause the body to have to balance differently, thus potentially causing muscles to contract differently than normal, which may potentially cause a slight toning effect. Then again, if if have foot, back, knee, or balance issues this could cause you some actual harm. Hmmmmm.

Now, some shoes are heavier than others which may cause some muscle fatugue (eventually anyway), but I supposed wearing one pound ankle weights would achieve the same thing for about $90 less, if that's what you were after.

Personally, I think you're better off spending the $100 (the average cost for these shoes) on a set of weights, a personal trainer, a jump rope, a hula hoop, a meal plan, a workout DVD, and a pedometer, all of which you can probably experience with better results for the same price.

Asparagus is in Season

2010-04-29T09:43:00.000-07:00

Asparagus is in season! The best way to trim it is to snap off the ends, rather than cutting them. The bottoms will naturally snap off at the point where they are they are tender.

There are several easy methods of cooking asparagus.

Grill it. Toss with olive oil & salt. Grill, turning once, about 5 minutes.

Broil it. Same as above. (extra yummy if you toss it with pine nuts too)

Roast it. Same as above, but bake at 450° for 15 minutes.

Steam it: Place in steamer for 12-15 minutes.

Boil it: Boil ½ inch of salted water in a large pan. Simmer asparagus in a single layer, covered, about 5 minutes.

Microwave it: Cover with plastic wrap (vented), and cook for 5-10 minutes or until tender.

The Joy of Bringing it Old School

2010-03-16T20:13:00.000-07:00

I had taught aerobics for 17 years or so, then things suddenly changed. I started an "office" job, and the next thing you know I was running the business. Eventually, I gave into the long hours and started eliminating my teaching, even though it was clearly something I loved. One thing led to another and I decided it was time to stop teaching and get my workouts on a treadmill or some other boring machine.

I would guest teach here & there, but started fading away from the gym world. Well, to catch you up-to-date... I quit the office job, and started writing... cookbooks, newsletters, articles, even secretly working on a horror novel (I guess the surprise is out). Well, recently I was diagnosed with Rheumatoid Arthritis, and was told my workout days were all but over....pending some light activities in the pool and stretching. The news was pretty depressing, and almost impulsively I decided I needed to start teaching again (against doctors wishes).

I have been teaching for about 3 weeks now and I noticed that on the days I teach, I felt better. I have been pacing myself well, and it felt good to be teaching, even if I found the low impact nature not as exciting as what I was used to before.

Tonight as I was thinking about what to teach in my class, I put on some aerobic music. It was fast! Music that required quick feet and jumps to keep up. I remembered how it felt to teach at that pace, and I could feel my excitement move through me. I knew I shouldn't, so I brought along a slower CD to use during class.

Once in the gym, I put on the slower CD and felt a twinge of disappointment. So, against my better judgement, I changed the CD to the faster one. My mind instantly shifted. I told the class that I was feeling a burst of "mental energy", and let's just see what happens.

5 minutes later I was jumping, leaping, spinning, and dancing, and I was feeling absolute joy! My body responded like I'd never taken a day off. My heart and lungs handled it easily, and my muscles were more than willing to perform the task. My joints felt no pain. I was somewhat surprised at the ease in which I moved. I felt like I did in my 20's, and I had energy to spare. I felt like I was flying on my feet. It felt like complete freedom. Complete joy.

As I was driving home, I began to feel the ache in my joints that RA has brought to me. I knew I was going to have to pay a price for what I had just done. Once home, I got into the tub and thanked my feet for jumping so many times for me in the course of my life. I thanked my calves for catching me every time. I systematically went through and thanked my muscles for providing all that they have for me. With exercise, I've spent my adult life with strong muscles that have responded to my every wish. Now, I have to do things differently, although with obvious reluctance. It would be foolish to ignore doctor, and I need to find an acceptable balance. I know.

So why am I writing this? I guess it's so say appreciate what you have and make the most out of every opportunity. Things can change, and things can be unexpectedly taken away. Do it now. Feel your joy. Fly while you can.

Yoga Video Review

2010-02-03T20:26:00.000-08:00

Today I did the yoga DVD "Shiva Rea Flow Yoga for Beginners." Here is my opinion:

Pros:
An excellent instructor, with top notch verbal instructions that really help you to understand the movements.

Probably the most visually appealing video I've ever seen (and I've seen hundreds). The background scenery changes with the videos sections. Each time, the scenery is excellent and very appropriate. Just beautiful.

Safe. The instructor explained things very well and included instructions on what strengths were required for certain movements. Also, not a single crazy, dangerous pose! Wow!

Very calming.

Enough variety to hold interest, yet still relaxing.

Cons:

The instructor, like many yoga instructors, is very flexible and has seemed to have forgotten what "beginner" means. Even though she gives some options if you are not as flexible as her, even the options require considerable flexibility.

Other:

70 minutes long.

Overall:

It's a good yoga DVD. I would give it 4 1/2 out of 5 stars. I recommend it!

What in the Fennel is that?

2010-01-29T14:08:00.000-08:00

So, this week I've decided I wanted to try some some complex cooking. I browsed a foreign foods cookbook for ideas, but soon decided that I had no interest in going to speciality markets to find some of the off the wall ingredients that the recipes called for and I couldn't pronounce. I tossed the book, and found another old cookbook in the bottom of the drawer. I found some unusual recipes with ingredients I wasn't familiar with, but I had at least heard of before.

I made an oyster and spinach salad, which sounds awful, but was quite good. Tonight, I have the double whammy. TWO ingredients I've never dealt with before. Lamb chops and fennel.

I found the lamb chops, but didn't find any fennel in the grocery store. It didn't help that I didn't know exactly what I was looking for, but still, I searched the produce department closely and found nothing I didn't recognize.

I decided to go to a slightly fancier store (Fred Meyer), which carries a bit more variety. After searching, I finally gave up & asked the produce guy for fennel. He said he was out of Anise, but should have some tomorrow. Not wanting to appear stupid, I just thanked him and went on my way. Anise? What? I thought I was looking for fennel?

I went home and searched the computer for answers. What fennel the same as anise? Was it like the scallions-and-green-onions-basically-mean-the-same-thing thing? I found several conflicting viewpoints. Some saying that it was the same, other arguing it was totally different. I decided that I would settle for whatever I could find, regardless of who wanted to call it whatever!

So today I went to the 3rd grocery store. This one's a bit snootier and overpriced, so I figured I'd give it a try. I looked through everything until I came across something I didn't recognize. Could this be it? Was this bulb-celery-with-green-feathers-on-it looking thing what I was after? Naturally, there was no tag to indicate what this stuff was. So I decided to pretend that I knew what I was buying and walked up to the register, and began to say a silent prayer hoping that the checkout lady knew what it was. I figured this could be an embarrassing moment if the checkout lady didn't know, I guessed wrong, and the next person in line KNEW what it was and publicly declared me an idiot over the store's intercom.

I picked my check out person based on age. I figured if I picked an older lady, perhaps she would be more likely to know what it was. When I brought it to the counter she started looking it up in a book. Before I could get too nervous, "anise" popped up on the machine. I breathed a sigh of relief and came home with my prize.

Is it really anise or fennel? I don't know. Really, I don't care that much. I do know that I'm going to cook with it tonight, even if at this point I haven't the slightest clue as to what I'm doing! Yeah for experiments!

Green Teeth (AKA: Toast, Part 2)

2010-01-28T10:01:00.000-08:00

So, this morning my little boy comes into my room to announce that he hasn't made toast for me because he didn't want me to have to keep going back to the store to buy more bread (I quietly breathed a sigh of relief). Instead, he has made oatmeal!
But, however, he says that there was "one little problem"... he wanted it to be green for some reason, so he decided to add food color. Now, I have the kind of food color that pours rather than drips out drop by drop, so I was already beginning to wonder how 'green' this oatmeal was going to be.

"Ummm, what was the problem?", I asked. He replied, " I accidentally dropped the bottle in the oatmeal so it got greener than I meant it to. But I tasted it and it tastes fine."

As I became fully awake I began to focus on his mouth as he was talking. Even in the dim room, I could tell that things weren't quite right. I switched on the nightstand lamp to see my little boy's face better. There he was... messy blond hair, big blue eyes, and a huge smile beaming with the brightest, greenest teeth you can imagine. "You sampled it huh?, I asked. "Yep, it's fine."

I wandered into the kitchen to find my oatmeal, which was this deep, emerald green, which would have been beautiful as an evening gown or something, but was frightening as oatmeal.

I thought of what to say while contemplating this green puddle in my cereal bowl, before finally saying, "How about we have toast?"

Toast

2010-01-27T20:51:00.000-08:00

A couple of days ago I bought some raisin bread in order to make some bread pudding. It was a small loaf I needed the whole thing.

Anyway, yesterday morning my little boy woke me up at 6:30 in the morning to happily announce to me that he had made me breakfast. Now, my little boy does not usually get up at 6:30 by his own free will, nor does he do so happily...and he doesn't make breakfast either. So I got out of bed, I was half-happily-surprised & half expecting that it was some sort of set-up and I was about to be attacked by buckets of little army men.

I smiled and rolled out of bed, thankful that the automatic coffee pot had done it's job and I could smell the coffee luring me to the kitchen.

After my morning tribute to the coffee pot, I turned around to see the breakfast my son had so proudly made for me. Toast. Lots and lots of raisin bread toast, a whole loaf in fact, piled high like a miniature skyscraper. I mentally scratched the idea of making bread pudding off of my to-do list, and instead sat down to my bread feast. I reached for the first slice and realized that he had made this stack-o-toast much earlier, and the toast (which was a deep brown) had grown cold and extremely hard (he knows I don't put butter on my toast). Now I not only had cold toast to choke down, but it seemed as though I has about to get my teeth cleaned as well, much like a dog would by chewing on a bone.

I began the long and chewy process of ripping off bite-sized pieces of my toast-leather, thankful that I had the coffee to soften it all up. I debated whether or not to dunk the toast in my coffee, but I do love my coffee and couldn't bear the thought of toast floaties brimming the edges of it. So instead, I worked dutifully on the toast stack until I felt as though I'd reached an acceptable amount as to show my appreciation for my breakfast. My little boy smiled when I put my hands on my belly and proclaimed myself, "Full".

When his sisters woke up, he made the toast offer to them as well, with my leftover toast. His twin sister looked at him like he was a crazy person and just rolled her eyes while lumbering towards the cereal. His big sister (being much older) sat and crunched some toast while she and I shared a smile that had been brought on by our unexpected toast-bond. All-in-all, a sweet, all be it ultra-crunchy way to start our day.

This morning, around 6:30am, I hear a little boy's voice say, "Wake up mommy. It's morning time", as he turned on my bedroom light. I couldn't help but laugh at this, again wondering why the sudden interest in getting up so early. I groggily opened my eyes to see that he had moved close to the bed and was crouched down to look at me at eye level. "Guess what?, he says. "I made you more toast!"

Kids & Their "Recipes"

2010-01-26T10:12:00.000-08:00

When you cook in the kitchen a lot, things rub off on your kids. My little girl has been creating her own recipes since she was around 7, some of them have been dang good.... especially in the dessert department, where kids seem to have a knack for sweet stuff.

Last night, my daughter decided to mix sugar free fruit punch & milk. I resisted the urge to make a face and tell her that might be gross. So she made it, declared it "wonderful", and happily drank up her creation.

This morning she wanted to mix milk with cranberry juice. I had to fight even harder not to make a face, as the thought of those 2 drinks together sounded just awful to me. Instead, I gave the OK, and she happily made(and drank) her creation.

I guess the point is that if we don't pass on our own opinions on tastes, then kids are free to develop their own. I've meet a lot of kids who didn't like vegetables, because an adult in their life didn't like vegetable. These little mimic monsters learn by example.

So while my daughter is happily snacking on green peppers and grapefruit, while the combination doesn't sound appealing to my palate, I'm thrilled that she's eating healthy foods by choice. After all, even a "milk-cranberry" drink, while sounding gross to this grown-up, was a burst of calcium and vitamin C to my little chef.

The Joys of Experimental Cooking

2010-01-25T19:53:00.000-08:00

So, tonight like so many others, my family was subjected to another experiment in cooking. I suppose it's the price you must pay (or should I say my family must pay) when one writes a recipe newsletter.

Tonight's experiment involved pork, stuffing, carrots, and apples, all cooked up in a single skillet. It sounded like a good comfort food idea at the time, but only managed a "C" on the rating scale of things. Not worthy of getting into next months newsletter, but edible enough to keep us from running to the cubboards to make peant butter & jelly sandwiches. Then again, we all seemed to be snacking on bananas about an hour later.

I wonder what tomorrow's dinner will bring? I bought chicken... so the options are wide open!

Tropical Cupcakes

2010-01-17T16:54:00.000-08:00

Tropical Cupcakes
2 cups packaged yellow cake mix
20 oz can crushed pineapple, divided
Coconut extract
1 egg white
1 packaged sugar free vanilla pudding snack (3.5 oz cup)
2 oz reduced fat cream cheese, room temperature

Preheat oven to 350°. Drain pineapple, but reserve the juice.

For the frosting, blend together cream cheese, 1/8 tsp coconut extract, and pudding. Fold in ½ cup drained pineapple. Refrigerate until ready to use.

In a large mixing bowl, blend together the cake mix, ½ tsp coconut extract, egg white, remaining pineapple and reserved juice until completely blended. Divide evenly among 12 muffin tins that have been sprayed with cooking spray or lined with baking cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes completely cool, then frost. Keep cupcakes refrigerated until ready to eat.

Makes 12 cupcakes, each cupcake has 122 calories, 2 g fat, 23 g carbohydrate, 2 g protein, 1 g fiber

Mocha Mousse

2010-01-09T19:08:00.000-08:00

Mocha Mousse
This recipe makes 4 rich servings, but you can freeze them, so you don’t have to have it all at once.

4 oz. Reduced fat cream cheese
¼ cup granulated sugar substitute
¼ cup unsweetened baking cocoa
1 Tbsp instant coffee granules
1/3 cup skim milk
1 tsp vanilla extract
8 oz fat free whipped topping, thawed

In a large mixing bowl, beat everything but the whipped topping until fairly smooth. Fold in the whipped topping. Divide into 4 serving dishes. Refrigerate for 30 minutes or freeze for a frozen treat (if frozen, let sit on the counter for 10 minutes before serving).

4 servings, each serving has 180 calories, 6 g fat, 25 g carbohydrate, 3 g protein, 2 g fiber

Bell Pepper Skins (like Potato Skins)

2010-01-09T17:54:00.000-08:00

Bell Pepper Skins
These make fresh tasting appetizers or snacks.

2 large green peppers
7 slices turkey bacon
1 cup reduced fat cheddar cheese, shredded
2 green onions, thinly sliced
3 Tbsp fat free sour cream

Preheat the oven to 350°. Dice the bacon and cook in a skillet over med-high heat until crispy. Remove from heat, drain if needed, and set aside.

Meanwhile, cut peppers in half and discard the insides. Slice each half into quarters (or smaller if the peppers are very big). Bake peppers, skin side down on a cookie sheet that has been sprayed with cooking spray for 20 minutes. Remove from oven and blot any moisture away with a paper towel. Top pepper shells with cheese, bacon, and green peppers. Turn oven up to broil. Cook peppers until cheese melts and bubbles. Watch them carefully, so they don’t burn. Top each with ¼ tsp sour cream. Serve immediately.

4 servings, each serving has 92 calories, 3g fat, 6g carbohydrate, 9g protein, 2g fiber

Easiest Fudge Ever

2009-11-29T20:01:00.001-08:00

Easiest Fudge Ever
Make no mistake… this is not exactly “healthy”. But, it was so easy, I had to share.

1 can chocolate frosting
12 oz semisweet chocolate chips
½ cups chopped walnuts (or other nuts)
½ cup miniature marshmallows

Line a 9 inch square baking pan with foil and spray with cooking spray. Set aside.

In a microwave, melt frosting and chocolate chips. Stir until smooth. Stir in nuts and let cool for 10 minutes. Stir in marshmallows. Put mixture into prepared dish. Cover and refrigerate until firm.

Using the foil, lift fudge out of the pan. Cut into 1 inch squares. Store in an airtight container in the fridge.

Makes 24 pieces. Each piece has 166 calories, 9 g fat, 22 g carbohydrate, 1g protein, 0 g fiber

Apricot Almond Balls AND Sugar Free Sweetened Condensed Milk

2009-11-19T21:30:00.000-08:00

Apricot Almond Balls
You can save a lot of calories by using the Sugar-Free Sweetened Condensed Milk recipe instead of using store-bought canned. Just be sure to make it in advance.

2 cups chopped dried apricots
2 cups flaked coconut
1 cup chopped almonds
1 can sweetened condensed milk (see recipe below)

In a large bowl, combine all ingredients. Shape into 1” balls. Store covered in the fridge.

Makes 24, serving size: 2
Using canned sweetened condensed milk each serving has 243 calories, 9 g fat, 39g carbohydrate, 5 g protein, 3 g fiber
Using home-made sugar-free sweetened condensed milk each serving has 189 calories, 9 g fat, 25g carbohydrate, 6 g protein, 3 g fiber

Sugar–Free Sweetened Condensed Milk
Use this for recipes that call for sweetened condensed milk. It replaces one regular can.

1 1/3 Cups nonfat powdered milk
½ cup water
½ cup granulated sugar substitute

Combine powdered milk and water in a small bowl. Microwave until hot but not boiling. Stir in sugar replacement. Cover and refrigerate at least 4 hours. Can keep in the fridge for up to 2 weeks.

The entire recipe has 316 calories, ½ g fat, 46 g carbohydrate, 31g protein, 0 g fiber

Eggnog Bread Pudding

2009-11-19T20:51:00.000-08:00

Eggnog Bread Pudding
2 cups light eggnog
½ cup sugar (or granular sugar substitute)
4 egg whites
1 tsp. Nutmeg
1 tsp. Vanilla
8 slices raisin bread, cubed

Preheat oven to 350°.Mix all ingredients except bread in a large bowl. Fold in bread cubes. Spray a 2 quart baking dish with non-stick cooking spray and pour mixture into prepared pan. Bake for 40-45 minutes or until a knife inserted in the middle comes out clean. Serve warm.

Topping ideas: go topless, syrup, milk, whipped topping, or ice cream.

8 servings, each serving has 190 calories, 3 g fat, 36 g carbohydrate, 6 g protein, 1 g fiber

Stuffed Mushrooms (Appetizer)

2009-11-19T07:16:00.000-08:00

Stuffed Mushrooms
1 package (6 oz.) Chicken flavor stuffing mix
24 large mushrooms (about 1 ½ lbs.)
1/4 cup butter or margarine
1/4 cup each finely chopped red and green pepper
Butter spray (I Can’t Believe it’s Not Butter)

Prepare stuffing mix as directed on package, omitting butter. Remove stems from mushrooms; chop stems. Melt 1/4 cup butter in skillet. Add mushroom caps; cook and stir until lightly browned. Arrange in a shallow baking dish. Cook and stir chopped mushroom stems and the peppers in the skillet until tender; stir into prepared stuffing. Spoon onto mushroom caps; spray with butter spray. Place under preheated broiler for about 5 minutes to heat through.

12 servings, Serving size: 2 stuffed mushrooms, 93 calories per serving, 4 fat grams per serving

Roasted Vegetables

2009-11-18T20:29:00.000-08:00

Roasted Vegetables
2 rutabagas, peeled and cubed
3 large red potatoes, cubed
1 onion, cut into wedges
2 carrots, sliced
2 parsnips, peeled and sliced
1 ½ tsp olive oil
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp dried rosemary, crushed
¼ tsp pepper
¼ tsp salt

Preheat oven to 425°. In a large bowl, combine all ingredients and toss to coat. Transfer to a large baking pan that has been coated with cooking spray. Bake uncovered for 30 to 45 minutes or until vegetables are tender, stirring occasionally.

6 servings, each serving has 174 calories, 2 g fat, 37 g carbohydrate, 4 g protein, 7 g fiber

Green Beans with Almonds

2009-11-17T21:20:00.001-08:00

Green Beans with Almonds
16 oz frozen French style green beans
2 Tbsp butter
¼ cup slivered almonds
1/4 tsp dried savory
1 tsp lemon juice
½ tsp salt
1/8 tsp cayenne pepper

Cook green beans according to package directions. Drain and set aside. Meanwhile, in a large skillet, sauté almonds in butter until toasted. Turn heat to low and stir in savory, lemon juice, salt, and cayenne pepper. Add drained beans to the pan and toss gently to coat.

4 servings, each serving has 125 calories, 9 g fat, 9 g carbohydrate, 4 g protein, 5 g fiber

Monster Cookie Balls

2009-11-11T20:36:00.001-08:00

Monster Cookie Balls
2 cups oats
1 large apple, finely diced
3/4 cup raisins or currants
1 cup of reduced fat peanut butter
24 whole pecans
¼ cup light butter, melted
½ cup carob chips
4 egg whites
1 cup water
15 drops liquid *stevia
*stevia is a calorie free sweetener found in the health food section

Combine oats, eggs, water, & butter in a large bowl. Stir in remaining ingredients expect pecans. Using ¼ cup scoop, place onto a cookie sheet that has been sprayed with cooking spray, and form it into a ball (the best you can, the batter is sticky…. Or you can use a 1/3 cup measuring cup to scoop out the batter). Place a pecan on top of each ball. Bake at 350 degrees for 10-12 minutes

Makes 24 cookies, serving size: 1 cookie, 176 calories per serving, 9 fat grams per serving

Pumpkin Recipes That Won't Scare the Scale!

2009-10-25T11:05:00.000-07:00

Pumpkins That Don’t Go “Boo”!
(Or, Pumpkin Recipes That Are Easy on Your Waistline)

This time of year, pumpkins become very popular, both for decorating and for eating. While most people aren’t going to take the time to cook down a fresh pumpkin and mash it into a home-made delight, it’s easy enough to purchase canned pumpkin and carry on with your favorite pumpkin recipes.

Often times, finding canned pumpkin in your grocery store can be a bit confusing. While some stores stock it near the other canned vegetables, most stock it in the baking aisle. There’s also a difference between the plain canned pumpkin and the canned pumpkin pie filling, so look carefully at the label before adding it to your cart, or you may end up disappointed by your results.

While pumpkins treats are tasty and the smells of pumpkin cooking are sure to give you a smile, they are often packed full of fat, sugar, and calories which can lead to a guilt ridden finale. This year, try lower fat, lower sugar versions of traditional favorites. You’ll be able to enjoy the season without the pumpkin belly.

Pumpkin Bread
2 cups canned pumpkin
1 ½ cups sugar
1 cup water
1 cup apple sauce
4 eggs
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
½ tsp nutmeg
¾ tsp ground cloves
3 ½ cups flour

Preheat oven to 350. In a large mixing bowl, combine all ingredients except flour. Beat until well mixed. Slowly add the flour, beating until smooth.

Spray two 9 x 5 inch loaf pans with cooking spray and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans.

16 servings, each serving has 207 calories, 2 g fat, 44 g carbohydrate, 5 g protein, 2 g fiber

Pumpkin Cheesecake
12 gingersnap cookies, crumbled
2 Tbsp margarine, melted
6 oz Reduced fat cream cheese
1 (14 oz) can sweetened fat free condensed milk
1 (16 oz) canned pumpkin (not pie filling)
6 egg whites or 3/4 cup liquid egg substitute
3 Tbsp orange juice
1 tsp Pumpkin-pie spice
1/4 tsp Salt

Preheat oven to 350°. Crush gingersnap cookies and mix with melted margarine. Press firmly on the bottom of a 9-inch springform pan. Set aside. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and all remaining ingredients. Pour into cookie crust and bake for 1 hour and 15 minutes or until cake springs bake when lightly touched. Cool to room temperature. Chill and serve.

8 servings, 278 calories per serving, 7 fat grams per serving

Pumpkin Ice Cream Delight
1 ½ cups pumpkin pie filling
1 tsp vanilla extract
1 qt fat free vanilla ice cream, softened
½ cup chopped pecans

In a large bowl, combine the pie filling and vanilla. Fold in ice cream and pecans. Cover and freeze for 3-4 hours or until firm. Scoop into individual bowls.

8 servings, 180 calories per serving, 5 fat grams per serving

Pumpkin Pie in a Cup
1 cup canned pumpkin
1 ½ tsp pumpkin pie spice
1 pkg (4 serving size) fat free, sugar free vanilla pudding mix
1 pkg silken (not extra firm) tofu
4 Tbsp whipped topping

Blend everything together with a mixer in a large bowl until smooth. Spoon into 4 serving cups and refrigerate at least 5 minutes. Top each with 1 Tbsp whipped topping just before serving.

4 servings, 115 calories per serving, 3 fat grams per serving

Orange-Topped Cranberry Pumpkin Bread
Makes 2 Loaves

3 ½ cup flour (whole wheat bread flour or blend)
½ cup sugar
2 tsp. Baking soda
2 tsp. Pumpkin pie spice
3/4 tsp. Salt
1 tsp. Baking powder
16-oz. Can whole-berry cranberry sauce
16-oz. Solid pack pumpkin (not pie filling)
½ cup apple sauce
8 egg whites or 1 c. liquid egg substitute
1/4 c. chopped walnuts or pecans (optional)
1 Tbs. Finely grated orange peel

Preheat oven to 350 degrees F. Spray two loaf pans with cooking spray. In a large mixing bowl, combine flour, sugar, baking soda, pumpkin pie sauce, salt and baking powder. In a second bowl, combine remaining ingredients, except nuts and orange peel, stirring until mixed well. Add pumpkin mixture to flour mixture and stir until well moistened. Pour batter into loaf pans. Sprinkle batter with nuts and orange peel. Bake for 60 minutes or until bread is done. Cool in pans 10 minutes, then remove from pans.

16 servings, Serving size: 1 slice (1/8 of loaf) with Nuts, 202 calories per serving, 1.5 fat grams per serving

1 slice (1/8 of loaf) without nuts, 190 calories per serving, .5 fat grams per serving

Pumpkin Drop Muffins

1 Box spice cake mix

1 15oz. can pure pumpkin

In a mixing bowl, combine pumpkin and the spice cake mix powder, until thoroughly blended. Drop by heaping tablespoons into muffin pans that have been sprayed with cooking spray. Bake at 350 degrees for 18-22 minutes or until a knife comes out clean

18 servings, 1 muffin per serving, 122 calories per serving, 2 fat grams per serving

Pumpkin Cheesecake

2009-10-24T15:21:00.000-07:00

Sugarfree Apple, Pear or Asain Pear Pie

2009-10-21T21:11:00.000-07:00

Apple, Pear or Asian Pear Pie
There’s no added sugar in this pie, but no one will know! Make your own crust or buy pre-made pie crust in the dairy section (Pillsbury works well).

4 cups peeled cored and sliced pears or apples
1/2 teaspoon apple pie spice
2 tablespoons minute tapioca
2 tablespoons olive oil
1/2 cup Apple juice concentrate
pie crust (2) for bottom and top crust

Preheat oven to 350°. In a large bowl stir together fruit, pie spice, tapioca, olive oil, and concentrate. Let mixture sit for 10 minutes. Pour mixture into the pie shell and top with pie crust. Vent top crust. Bake 60 to 75 minutes or until top crust is golden brown. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.

8 servings, each serving has 321 calories, 18 g fat, 42 g carbohydrate, 1 g protein, 2 g fiber

Angel Hair Pasta with Tomato Pesto

2009-10-19T14:08:00.000-07:00

Angel Hair Pasta with Tomato Pesto

Prep & Cook Time: 20 minutes Servings: 4

1 pkg. (16 oz.) angel hair noodles (capellini)
1/3 cup pine nuts
1 can (6 oz.) tomato paste
½ cup minced fresh parsley
¼ cup finely chopped fresh basil or 2 tsp. dried
1/3 cup olive oil
½ cup grated or shredded Parmesan cheese, plus exta for serving
6 cloves minced garlic
½ tsp. salt

Cook the pasta according to the package directions until it is al dente. Before draining the pasta, whisk 2 Tbsp. of the pasta's cooking water into the sauce (directions below).

meanwhile, lightly brown the pine nuts in a 350 degree toaster or conventional oven until golden, about 3-5 minutes (watch them carefully so they don't burn).

In a medium bowl, combine the pine nuts with all the remaining ingredients. (Don't forget to whisk in the 2 Tbsp. water from the cooked pasta).

Toss the noodles with the sauce. Serve it with additional Parmesan cheese, is desired.

Low Fat Pumpkin Bread

2009-10-14T20:20:00.001-07:00

Pumpkin Bread
Recipe idea submitted by Sarah Ellis.

2 cups canned pumpkin
1 ½ cups sugar
1 cup water
1 cup apple sauce
4 eggs
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
½ tsp nutmeg
¾ tsp ground cloves
3 ½ cups flour

Preheat oven to 350. In a large mixing bowl, combine all ingredients except flour. Beat until well mixed. Slowly add the flour, beating until smooth.

Spray two 9 x 5 inch loaf pans with cooking spray and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans.

16 servings, each serving has 207 calories, 2 g fat, 44 g carbohydrate, 5 g protein, 2 g fiber

Try this quick dip! (Tuna Pate)

2009-10-13T17:31:00.000-07:00

Tuna Pate Dip
No one will ever guess that this quick & tasty dip is made with tuna fish. Serve with vegetables or spread on crackers.

4 oz reduced fat cream cheese
1 can (6 oz) water-packed tuna, drained and flaked
1 tsp dried parsley
½ tsp onion powder
¼ cup jarred roasted red peppers

In a blender or food processor blend all ingredients until smooth.

8 servings, each serving has 58 calories, 3 g fat, 1 g carbohydrate, 7 g protein, 0 g fiber

Sugar Free Slow Cooker Bread Pudding

2009-09-28T16:38:00.000-07:00

Bread Pudding

8 slices bread (raisin bread is good too), torn into pieces
1 Cup Egg substitute
2 cups skim milk
20 drops stevia
2 Tbsp melted butter, or margarine
1 Tbsp Butter Buds
1/3 cup raisins (use only 1/4 cup in using raisin bread)
½ tsp Cinnamon

Sauce:
2 Tbsp butter or margarine
2 Tbsp flour
1 cup water
25 drops stevia
1 tsp Vanilla

Place bread cubes in slow cooker that has been sprayed with cooking spray. Beat together eggs and milk. Stir in stevia, butter, Butter Buds, raisins, and cinnamon. Pour over bread and stir. Cover and cook on high 1 hour. Reduce heat to low and cook 3-4 hours.

Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, stevia, and vanilla. Bring to a boil. Cook until thickened. Serve 1 Tablespoon sauce over each warm bread pudding serving.

6 servings, 187 calories per serving, 4 fat grams per serving

Low Fat Zucchini Banana Bread

2009-09-09T22:09:00.000-07:00

Zucchini Banana Bread
Makes 2 loaves.

3 ½ cups flour
2 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp salt
1 1/3 cups sugar
2/3 cup applesauce (chunky if you can find it, but regular works too)
4 egg whites
2 whole eggs
4 Tbsp fat free half & half
2-3 ripe bananas, mashed
1 zucchini, shredded
(you can vary the banana & zucchini amounts as long as it ends up totaling 2 ½ cups)

Preheat oven to 350°. Stir together flour, baking powder, soda, and salt. Set aside.

In a mixer bowl, beat sugar, eggs, half & half, and applesauce with electric mixer until well blended. Add flour mixture and blend. Stir in zucchini & banana mixture. Turn batter into 2 loaf pans, that have been sprayed with cooking spray. Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool & wrap in plastic wrap to store.

2 loaves: Each loaf makes 8 servings
16 servings, each serving has 203 calories, 1 g fat, 44 g carbohydrate, 5 g protein, 2 g fiber

Banana Spilt Dessert

2009-09-06T20:17:00.000-07:00

Banana Split Dessert

Reduced-fat graham crackers (about 7 whole crackers)
3 medium bananas, sliced
1 can (12 oz) cold fat free evaporated milk
¾ cup skim milk
2 packages (4 serving size) sugar-free instant vanilla pudding mix
1 can (20 oz) crushed pineapple, drained
1 carton (8 oz) fat free whipped topping, thawed
3 Tbsp chopped peanuts
2 tablespoons sugar free chocolate syrup
10 maraschino cherries, chopped

Spray a 13 x 9 dish with cooking spray. Make an even layer of graham crackers on the bottom. Top with sliced bananas. Set aside.

In a bowl, mix the evaporated milk, fat-free milk and pudding mix for 1 minute or until slightly thickened. Spread pudding evenly over crust. Layer with pineapple and whipped topping. Drizzle with chocolate syrup. Sprinkle with nuts & cherries. Refrigerate at least 1 hour.

12 servings, each serving has 184 calories, 2 g fat, 37 g carbohydrate, 4 g protein, 2 g fiber

Spinach with Feta (Side Dish)

2009-08-28T17:08:00.000-07:00

Spinach with Feta
This is a quick side dish!

4 garlic cloves, minced
1 Tbsp olive oil
10 oz bagged spinach
½ cup reduced fat feta cheese

Heat olive oil in a large skillet over medium heat. Add garlic and spinach and cook until spinach is wilted through. Remove from heat. Stir in feta cheese. Serve immediately.

4 servings, each serving has 75 calories, 5 g fat, 3 g carbohydrate, 5 g protein, 2 g fiber

Lemon Cheesecake

2009-08-27T09:28:00.001-07:00

Lemon Cheesecake
1 whole graham cracker, crushed, or 2 Tbs. graham cracker crumbs
1 pkg. (4-serving size) sugar free lemon flavor gelatin
2/3 cup boiling water
1 cup Fat free cottage cheese
8 oz reduced fat cream cheese
2 cups thawed fat free whipped topping
1 cup sugar free cherry pie filling

Spray 8- or 9-inch spring form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle sides and bottom with the graham cracker crumbs. Set aside.

Completely dissolve gelatin in boiling water in small bowl. Pour into blender. Add cheeses; blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. Just before serving, decorate top of cheesecake with pie filling.

8 servings, 155 calories per serving, 5 fat grams per serving

Greek Salad

2009-08-23T18:09:00.000-07:00

Greek Salad
This is a nice side salad with dinner, or can serve as a light lunch (serving fewer people), served with crunchy breadsticks.

4 tomatoes, cut into bite-sized chunks
2 medium cucumbers, peeled and sliced
1 small onion, thinly sliced
1 green pepper, thinly sliced
3 Tbsp olive oil
3 Tbsp vinegar
1 small can (2.25 oz) sliced black olives, drained
1 Tbsp fresh basil (chopped), or 1 tsp dried
½ tsp sea salt
½ tsp pepper
8 oz reduced fat feta cheese

Toss together all ingredients except cheese in a large bowl and toss. Top with feta cheese right before serving,

8 side dish servings, each serving has 135 calories, 10 g fat, 7 g carbohydrate, 7 g protein, 2 g fiber

Lavender Linen Spray

2009-08-17T17:13:00.000-07:00

Not all recipes are about food. Here's a good one for linen spray. It smells so good when you spray it on your sheets a few minutes before climbing into bed. Making it yourself is far less expensive too!

20 oz distilled water
1 1/2 oz 100 proof vodka
1/4 oz lavender essential oil

Mix the oil into the vodka. Slowly add the water to the vodka mixture, stirring constantly. Pour into a spray bottle.

Giant Chocolate Chip Cookies

2009-08-14T18:16:00.000-07:00

Giant Chocolate Chip Cookies
Ok, before we even get started, let me point out that these aren’t exactly the healthiest treat ever. However, they have been improved from the original 501 calories a cookie to 406 calories per cookie, so at least they are not as bad as the original version. Still, this are good cookies, so I had to tell you about them. Everyone needs a good chocolate chip cookie recipe, for those ever so occasional moments. This recipe makes 12 big cookies, so be prepared to share with 11 friends.

½ cup light margarine or butter, softened
1 cup packed brown sugar
¾ cup granulated sugar replacement
4 egg whites
1 ½ tsp vanilla extract
¼ cup fat free sour cream
2 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 pkg (10 oz) chocolate chunks
¾ cup chopped pecans (optional)

Preheat oven to 375°. Spray 2 cookie sheets with non-stick spray and set aside.

In a large mixing bowl, beat butter & sugars on low speed until fluffy. Add egg whites, vanilla, and sour cream. Beat on med-high speed for 2 minutes. Add baking soda, baking powder, and salt. Blend for 30 seconds. Stir in flour until well combined. Stir in chocolate chunks and pecans. Mix just until combined.

Use a ¼ cup measuring cup, fill to heaping and put dough about 3 inches apart on the cookie sheets. Each cookie sheet should have 6 cookies on it.

Put cookies sheets on the two center racks in the oven. Bake 15-16 minutes, switching the cookie sheets (top to bottom) halfway through. Let cookies cool of 1 minute before removing them from the cookie sheets.

Now, enjoy one, and hurry and give the rest away (or freeze them) so you won't be tempted to eat any more!

12 servings, each serving has 406 calories, 19 g fat, 55g carbohydrate, 6 g protein, 2 g fiber

Saving the Garden Herbs for Later

2009-08-12T21:50:00.000-07:00

Right now the gardens are flourishing. In some cases, there's more than you can use right now. Here are some solutions:

To store for a week: Wash & refrigerate in a resealable bag with two paper towels, or put stems in a glass of water and loosely cover the top.

To store for up to 6 months: Wash, dry, and strip leaves from stems. Fill ice cube trays half up with herbs and add enough water to just cover. Freeze. Pop out frozen herb-cubes and store in marked freezer bags.

To store for longer: Wash and then dry them. I mean, REALLY dry them. You can use a food dehydrator, of course. Then store in bags or spice jars. If you don't have a dehydrator, you can tie the herbs in bunches (like flower bouquets) tightly with strong thread, and them hang them upside down to dry out. You'll want to hang them somewhere that they will stay clean.

Dried herbs last a long time (over a year). However, even dried herbs should be fresh, as opposed to stale. Look at the color. Are they still bright? Smell them. Do they still smell like they did when you first dried them? Taste them. Do you still get a flavor burst from them? If not, toss them. It's time to re-stock.

Apple Chicken Salad

2009-08-04T20:07:00.001-07:00

Apple Chicken Salad
This is a surprisingly good side salad or snack.

2 boneless, skinless chicken breast halves, cooked & cubed
1 red apple, peeled, cored, and chopped
½ cup thinly sliced celery
2 Tbsp raisins
1/3 cup Fat Free Zesty Italian dressing
2 tsp brown sugar
¼ chop chopped walnuts

In a medium bowl, gently stir together, chicken, apple, celery and raisins.

In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture. Toss gently to coat. Sprinkle nuts over the top.

2 servings, each serving has 331 calories, 11 g fat, 30g carbohydrate, 29 g protein, 3 g fiber

Tomato Stacks

2009-07-28T12:11:00.001-07:00

Tomato Stacks
This is a simple and attractive side dish.

2 large tomatoes, each cut into 6 slices
6 oz part-skim mozzarella cheese, cut into 6 slices
12 Tbsp Fat free Zesty Italian salad dressing
6 thin slices red onion
1 cucumber, peeled and sliced thin
6 fresh basil leaves

Place 6 slices of tomato on 6 small individual salad plates. Drizzle each with 1 Tbsp dressing. Top each with one slice of cheese, onion, cucumber. Top with 2nd tomato slice. Drizzle with another 1 Tbsp dressing and top each with a basil leaf.

6 servings, each serving has 105 calories, 5 g fat, 9 g carbohydrate, 8 g protein, 1 g fiber

Iced Coffee

2009-07-26T22:18:00.000-07:00

If you enjoy iced coffee, brew some coffee using twice as much as you would normally use. Add sweetener, if desired. Freeze into ice cube trays. When it’s time too serve, put cubes in a glass and cover with cooled regular strength coffee. Voila!

Mini Cheesecakes

2009-07-20T21:57:00.000-07:00

Mini Cheesecakes

6 reduced-fat vanilla wafers
8 oz reduced fat cream cheese, at room temperature
¼ cup sugar (or use granulated sugar substitute)
2 egg whites
1/8 tsp vanilla extract
1 ½ tsp flour
1/8 tsp salt
¼ cup Simply Fruit jam (any flavor)

Preheat oven to 375°. Line muffin tin with cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner. In a medium bowl, using a mixer, whip cream cheese until fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups. Bake for 20 minutes. Let cool to room temperature. When ready to serve, top with a spoonful of fruit topping. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.

6 servings, 177 calories per serving, 9 fat grams per serving

Grilled Honey Chili Corn

2009-07-14T20:51:00.001-07:00

Grilled Honey Chili Corn
You can grill as directed, or you can boil first, then coat in sauce and toss on the grill for a couple of minutes, just to get some nice grill marks.

1 Tbsp honey
2 tsp butter, melted
1 tsp Asian garlic-chili sauce
4 ears fresh corn on the cob, shucked

Heat grill to med-high. Meanwhile, mix together honey, chili sauce, and butter. Place corn on the grill, on the top rack (if you don’t have a top rack, turn the heat down). Brush with the sauce and turn frequently for 8-10 minutes or until slightly blackened in spots.

4 servings, each serving has 111 calories, 3 g fat, 22 g carbohydrate, 3 g protein, 2 g fiber

Frozen Pineapple Pie

2009-07-13T11:09:00.000-07:00

Frozen Pineapple Pie
2 Tbsp butter, melted
2 cups flaked coconut
2 cups fat free vanilla ice-cream, softened
2 cups pineapple sherbet, softened

Preheat oven to 325°. Spread melted butter on the bottom of a 9 inch pie plate. Press coconut on the bottom of plate. Bake for 12-15 minutes or until lightly brown. Remove from oven and cool completely.

Stir together ice cream and sherbet. Spread over the top of cooled coconut crust. Freeze for 1 hour or until firm.

8 servings, each serving has 274 calories, 12 fat g, 39 carbohydrate g, 4 protein g, 3 fiber g

Chocolate Cherry Parfaits

2009-06-19T22:05:00.001-07:00

Chocolate Cherry Parfaits
1 (4-serving) pkg sugar-free chocolate cook-and-serve pudding mix
1 (4-serving) pkg sugar-free cherry jello
1½ cups water
1 (16 oz) can red cherries, packed in water, undrained
1 tsp. brandy extract
1 (4-serving) package sugar-free instant chocolate pudding mix
2/3 cup Nonfat Dry Milk Powder
¾ cup fat free whipped topping
3 whole reduced fat graham crackers, crushed into crumbs
1 Tbsp mini-chocolate chips (optional)

In a medium saucepan, combine dry cook-and-serve pudding, dry cherry jello, and ½ cup water. Stir in un-drained cherries. Cook over medium heat, stirring gently but often, until mixture thickens and starts to boil. Remove from heat. Stir in brandy extract. Allow to cool completely, about 20 minutes.

In a large bowl, combine dry instant pudding, dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in full 1/3 cup whipped topping. Add cooled cherry mixture. Mix gently to combine. In 6 serving dishes, spoon about 1/3 cup pudding mixture into each one. Sprinkle each with 1 Tbsp. graham cracker crumbs over pudding. Spoon a full ¼ cup pudding mixture over crumbs, then top each with 1 Tbsp. whipped topping. Sprinkle each with ½ teaspoon chocolate chips. Refrigerate at least 15 minutes.

6 servings, 159 calories per serving, 2 fat grams per serving

Shrimp Cocktail Salad

2009-06-19T08:11:00.000-07:00

Shrimp Cocktail Salad
This quick little salad is great as a snack or appetizer. Plus, check out the low calorie and fat content! Yippee!

1/3 cup cocktail sauce
¼ cup fat-free mayonnaise
1 tsp lemon juice
4 cups shredded lettuce
½ lb cooked salad shrimp (or more if you like lots of shrimp)

In a medium bowl, combine cocktail sauce, mayonnaise, and lemon juice. Add lettuce and shrimp. Mix gently to combine.

4 servings, 98 calories per serving, 1 fat gram per serving

Fruit & Tuna Salad

2009-06-14T18:11:00.000-07:00

This recipe is for one serving, but is so easy to make more by simply doubling (or tripling, etc.) the ingredients.

Fruit & Tuna Salad
1 can tuna in water (drained)
1/3 cup dried cranberries
1/2 green apple chopped
1 green onion chopped
2 Tbsp fat free mayonnaise
2 cups Romaine lettuce, chopped

Mix all ingredients in a medium sized bowl except lettuce. Place lettuce on plate and top with tuna salad.

1 serving, 331 calories, 2 grams of fat

Frappachino Recipe - Perfect coffee treat for summer!

2009-06-11T19:29:00.000-07:00

Frappachino
Save a ton of money, by making your own. Plus, what a yummy summer treat!

1 cup ice (preferably crushed, but regular cubes will do)
1 ½ cups light vanilla soy milk (use chocolate if you want a mocha)
1 tsp instant coffee
2 Tbsp sugar free coffee syrup, any flavor
Whipped topping (optional)

Put all ingredients (except whipped topping) into a blender until iced is finely crushed. Pour into a cup and top with whipped topping, if you want. Using a straw might make it more fun too!

1 serving, 120 calories, 3 grams of fat

Hot Buttered Bananas

2009-06-10T21:02:00.000-07:00

The sounds weirder than it is. It's fast & really quite tasty!

To make 4 servings:

Hot Buttered Bananas
4 bananas, sliced
1 cup fat free sour cream
2 Tbsp brown sugar
1 Tbsp butter
1 tsp lemon peel, grated
2 whole low fat graham crackers, crumbled

Heat the butter in a skillet over med-high heat. When the butter started to foam, add bananas and sprinkle with 1 Tbsp brown sugar. Cook 3-5 minutes until both sides are lightly browned.

Meanwhile, combine sour cream, lemon peel, and remaining 1 Tbsp brown sugar in a bowl. Divide the sour cream mixture into 4 serving bowls. Top with warm bananas. Sprinkle with graham cracker crumbs. Serve immediately.

4 servings, 261 calories per serving, 4 fat grams per serving

To make 2 servings:

Hot Buttered Bananas
2 bananas, sliced
½ cup fat free sour cream
4 tsp brown sugar
1 Tbsp butter
1/2 tsp lemon peel, grated
1 whole low fat graham cracker, crumbled

Heat the butter in a skillet over med-high heat. When the butter started to foam, add bananas and sprinkle with 2 tsp brown sugar. Cook 3-5 minutes until both sides are lightly browned.

Meanwhile, combine sour cream, lemon peel, and remaining 2 tsp brown sugar in a bowl. Divide the sour cream mixture into 2 serving bowls. Top with warm bananas. Sprinkle with graham cracker crumbs. Serve immediately.

2 servings, 292 calories per serving, 6 fat grams per serving

Uses for Oregano

2009-06-08T18:02:00.000-07:00

Most of us know that this ia a common ingredient in Italian foods, great in tomato sauces & pasta. Try using it these other ways too:

Toss hot vegetables with Italian dressing & oregano
Add to bread batters
Add to stuffing mix
Sprinkle on chicken before cooking

Have ideas of your own? Feel free to share.

Uses for Rosemary

2009-06-07T07:57:00.000-07:00

Rosemary general goes well with meat & potatoes types of dinners. Also, try:

Stirring into soups
Stirring into sauces
Adding to marinades
Mixing into hamburger when making patties or meatloaf

Have ideas of your own?

Uses for Fresh Mint

2009-06-03T20:44:00.000-07:00

The gardens are planted and soon we'll start having fresh herbs. Over the next few days, I'll share some ideas on how to use some of them. Here's some tips for MINT.

Garnish fruit salads
Add a spring to clear sodas, teas, or lemonade
Stir chopped mint into cooked rice
Add chopped mint to chocolate or vanilla pudding
Add chopped mint to whipped topping

Have ideas of your own? Please share.

Macaroni & Cheese Salad

2009-05-25T12:58:00.000-07:00

Macaroni & Cheese Salad
Note: This cold side-dish salad is great for picnics or potlucks. The recipe is easy to double for bigger crowds.

1 box deluxe macaroni & cheese dinner (the kind with the sauce, not the powder)
½ cup fat free mayonnaise
¼ cup skim milk
2 stalks celery, finely chopped
½ red pepper, diced
2 hard boiled eggs, peeled & chopped
3 green onions, thinly sliced

Boil macaroni as directed on the package. Drain in a colander and rinse with cold water to cool off. Drain & set aside.

In a large bowl, whisk together the cheese sauce, milk, and mayonnaise. Add all remaining ingredients, including the drained macaroni and stir to combine. Chill until ready to serve.

8 servings, 172 calories per serving, 6 fat grams per serving

Useless Knee Surgery?

2009-05-21T21:33:00.000-07:00

There is a kind of knee surgery done on more than 300,000 Americans each year to help ease arthritis pain. Government researchers now say that the surgery is not only useless, but harmful. The study looked at arthroscopic knee surgery for osteoarthritis, a painful degenerating joint condition. The operation is done to clean out rough, damaged cartilage. With this type of surgery, a flexible viewing tube lets the surgeon see inside a joint. Only small incisions are made and the recovery time is fast. The surgery costs about $5000.

In this unusual study, some patients got the real surgery, while others underwent fake surgery. This study was published in the New England Journal of Medical. At every point over the next two years, those who had the fake surgery could climb stairs and walk slightly faster than those who underwent the real surgery.

Source: New England Journal of Medical

Ladies.....add fruits & veges to control your weight.

2009-05-21T21:28:00.000-07:00

Women who eat diets high in fiber & complex carbohydrates and low in saturated fats live longer & are healthier then those on high protein, low carb diets. Complex carbs are high in water & fiber and low in calories. They take up a lot of space in the stomach, so you don't get hungry as fast. Eating an apple before each meal results in substantial weight loss, even without dieting. Adding more fruits & vegetables to your diet reduces calorie intake & makes it easier to control your weight.

(Source: Nutrition Rev, 62: 1-17, 2004, Study completed by Penn State University)

Pumpkin Pie in a Cup

2009-05-13T10:27:00.000-07:00

You've got to try this! Low in calories & easy! There's also a video of this in the tutorial section of servingsupper.com's site.

Pumpkin Pie in a Cup
1 cup canned pumpkin
1 ½ tsp pumpkin pie spice
1 pkg (4 serving size) fat free, sugar free vanilla pudding mix
1 pkg silken (not extra firm) tofu
4 Tbsp whipped topping

Blend everything together with a mixer in a large bowl until smooth. Spoon into 4 serving cups and refrigerate at least 5 minutes. Top each with 1 Tbsp whipped topping just before serving.

4 servings, 115 calories per serving, 3 fat grams per serving

A Splash of Vinegar

2009-05-12T10:56:00.000-07:00

Do you just use your balsamic or wine vinegar for salad dressing? Be brave & experiment a little. It can enhance the flavors of foods without adding salt or calories. Try it on fruit, vegetables, eggs, beans, rice, and pasta too! Even in soups and sauces.

Try making a reduction (simmer slow until it's reduced down to half the original amount), and use it as a glaze on vegetables, chicken, beef, and fish. Some people even like it on ice cream.

Why? Well, it brings out the flavors in foods, and might give you a new spin on an old favorite. What's more interesting is that there's some indication that it may slow carbohydrate breakdown. This may help you feel fuller longer, which is great news when you're watching your weight.

There's many flavors to choose from in most any grocery store. Experiment a little. :)

Frozen Peanut Butter Pie

2009-05-09T17:50:00.000-07:00

Frozen Peanut Butter Pie
1/3 cup reduced fat creamy peanut butter
1 container Fat Free whipped topping, thawed
Oreo cookie pie crust

Put peanut butter in a medium sized mixing bowl. Slightly melt peanut butter in microwave for 10 seconds or so. Stir in ½ of the whipped topping into the peanut butter until creamy and smooth. Fold in the rest of the whipped topping. Pour mixture into the pie crust. Freeze for at least 2 hours.

8 servings, 199 calories per serving, 7 fat grams per serving

Orange Topped Cranberry Bread

2009-05-08T10:29:00.000-07:00

Orange-Topped Cranberry Pumpkin Bread
Makes 2 Loaves

3 ½ cups flour (whole wheat bread flour or blend)
½ cup sugar
2 tsp. Baking soda
2 tsp. Pumpkin pie spice
3/4 tsp. Salt
1 tsp. Baking powder
16-oz. Can whole-berry cranberry sauce
16-oz. Solid pack pumpkin (not pie filling)
½ cup apple sauce
8 egg whites or 1 c. liquid egg substitute
1/4 cup chopped walnuts or pecans (optional)
1 Tbs. Finely grated orange peel

Preheat oven to 350 degrees F. Spray two loaf pans with cooking spray. In a large mixing bowl, combine flour, sugar, baking soda, pumpkin pie sauce, salt and baking powder. In a second bowl, combine remaining ingredients, except nuts and orange peel, stirring until mixed well. Add pumpkin mixture to flour mixture and stir until well moistened. Pour batter into loaf pans. Sprinkle batter with nuts and orange peel. Bake for 60 minutes or until bread is done. Cool in pans 10 minutes, then remove from pans.

16 servings
Serving size: 1 slice (1/8 of loaf) with Nuts
202 calories per serving
1.5 fat grams per serving

16 servings
Serving size: 1 slice (1/8 of loaf) without nuts
190 calories per serving
.5 fat grams per serving

Apple Cheese Tortilla

2009-05-03T14:32:00.000-07:00

Yummy quick snack or breakfast!

Apple Cheese Tortilla
1 - 10 inch whole wheat tortilla
1/3 Cup chunky applesauce with no sugar added
1/4 Cup sharp low fat cheddar cheese, grated
Cinnamon

Heat oven to broil. Place tortilla on a cookie sheet. Spread layer of applesauce within ½ inch of edges. Sprinkle with cheese, then cinnamon. Place open-faced under broiler until lightly browned. Watch it close. It cooks fast.

1 serving
192 calories per serving
6.5 fat grams per serving

Citrus Cake

2009-05-01T18:36:00.000-07:00

Citrus Cake
This cake can be made with any flavor cake mix and pudding mix combination you want. Be creative & have fun! (There is a video clip of this cake being made on the main website)

1 pkg. yellow or white cake mix
1 pkg. (4 serving size) Lemon sugar-free instant pudding mix
1 1/3 cups fat free sour cream
6 egg whites
¼ cup apple sauce
¾ cup water
2 Tbsp fresh orange peel (or 1 Tbsp dried)
¼ cup powdered sugar
1 (8 oz) carton fat free whipped topping
1 can (11 oz) mandarin oranges, drained

Preheat oven to 350°. Spray 2 round baking pans with non-stick cooking spray. In a large bowl, mix together cake mix, pudding mix, 1 cup sour cream, eggs, applesauce, water, and orange peel, until well blended (about 2 minutes with a mixer). Bake for 25-35 minutes or until toothpick comes out clean. Cool completely.

For frosting: In a large bowl, mix 1/3 cup sour cream and powdered sugar together. Fold in whipped topping.

To assemble, place 1 layer of cake on platter. Spread with half of the whipped topping mixture, then sprinkle with half of the oranges. Repeat layers. Refrigerate until ready to serve.

10 servings
259 calories per serving
3 fat grams per serving

Pineapple Cream Cheese Pie

2009-04-29T12:08:00.001-07:00

Pineapple Cream Cheese Pie
2 (8 oz) packages fat-free cream cheese
1 (4-serving) package sugar-free instant vanilla pudding mix
1 (4-serving) package sugar-free lemon gelatin
2/3 cup nonfat dry milk powder
1 cup (8-ounce can) crushed pineapple, un-drained
2/3 cup Diet Mountain Dew OR other diet Lemon-Lime Soda
1 reduced fat graham cracker pie crust
3/4 cup fat-free whipped topping
2 tablespoons chopped pecans

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, un-drained pineapple, and soda. Mix well using a wire whisk. Spread mixture evenly into piecrust. Refrigerate 10 minutes. Spread Cool Whip evenly over set filling. Sprinkle pecans evenly over the top. Refrigerate at least 1 hour.

8 servings
345 calories per serving
7 fat grams per serving

Mexican Egg Muffin

2009-04-28T20:22:00.000-07:00

Mexican Egg Muffin
1 lg. Egg or Use 1/4 C, egg substitute & omit water
2 tsp. Water
1 tsp. Chopped green onion
½ English muffin, toasted
4 tsp. Prepared salsa
1 slice lite cheese, any flavor, cut into triangles

In a small bowl, beat egg, water (only if using a whole egg), and green onion. Spray small skillet with cooking spray; add egg mixture. Cook and stir until egg is set. Spoon egg mixture onto muffin; top with salsa, then cheese slice. Place on baking sheet; broil until cheese slice begins to melt. Garnish as desired.

1 serving (using Egg Substitute)
170 calories per serving
4.5 fat grams per serving

1 serving (using whole egg)
214 calories per serving
9.5 fat grams per serving

Breakfast Pita

2009-04-26T17:04:00.000-07:00

Breakfast Pita
1 whole wheat pita
4 egg whites
½ cup spinach leaves
3 Tbsp salsa
¼ avocado, sliced

Scramble egg whites. Warm pita for 10-20 seconds in the microwave to soften. Put all ingredients inside the pita.

1 serving
302 calories per servings
9 fat grams per serving

Banana Nut Bread

2009-04-25T18:14:00.000-07:00

Banana Nut Bread
Note: This is better (softer) the next day) . Makes 1 loaf.

1 3/4 cup flour
1 1/4 teaspoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
2/3 cup sugar
1/3 cup applesauce
½ cup egg substitute or 4 egg whites
2 Tablespoons skim milk
1 cup mashed ripe banana
1/4 cup chopped nuts. (Optional)

Preheat oven to 350 degrees. F. Stir together flour, baking powder, soda, and salt. Set aside.

In a mixer bowl, beat sugar and applesauce with electric mixer until well blended. Add eggs &milk and beat until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts, if using.

Turn batter into a loaf pan, that has been sprayed with cooking spray. Bake in 350 degrees F. oven for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Remove from pan; cool & wrap in plastic wrap to store.

8 servings
Serving size: 1 slice (1/8 of loaf) without nuts
177 calories per serving
.5 fat grams per serving

8 servings
Serving size: 1 slice (1/8 of loaf) with Nuts
201 calories per serving
3 fat grams per serving

Broccoli Chicken Noodles

2009-04-24T09:46:00.000-07:00

Broccoli Chicken Noodles
Note: The pepper makes this dish spicy. You might want to decrease the pepper if you want a milder taste. This recipe is also easy to double (as is, it serves 2). You can also omit Parmesan if you want to save calories.

4 oz. fettuccine
½ lb. boneless, skinless chicken breasts, cut into 1-in pieces
1 small onion, halved and sliced
4 garlic cloves, minced
1 can (10 3/4 oz) reduced-fat, condensed cream of chicken soup
1 c. water
1 ½ c. frozen broccoli florets, thawed
1 cube or 1 t. chicken bouillon granules
1 can (4 oz) mushroom stems and pieces, drained
1 tsp. onion powder
½ tsp. pepper
1/4 c. shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large pan-sprayed skillet, saute the chicken, onion and garlic until no longer pink. Stir in soup, water, bouillon, broccoli, mushrooms, onion powder and pepper. Bring to a boil.

Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with Parmesan cheese.

2 servings
527 calories per serving
11 fat grams per serving

Appreciating the Little Things

2009-04-24T08:54:00.000-07:00

What details in life do you take the time to appreciate and which ones do you ignore? Do you ever take the day for granted because "nothing special" happened? You know, "same stuff, different day"? Once you take something for granted, you can also miss the beauty that surrounds you. Look around you right now, and try to see your surroundings with appreciation. Recall your day, and remember acts of kindness that existed (It could be something simple, like a smile). Think about the miracles of nature and the people that love you. Think about those that you love as well. Even when things aren't "perfect", think about how amazing it is that you're even here to experience it at all. We all have the gift of the moment. Sometimes those moments are times to learn. Sometimes those moments are to give thanks. When was the last time you gazed upon a beautiful sunset or looked at the stars? Did you notice the details? Did you take the time to feel thankful for the moment? Give yourself the gift of noticing the details. No one else can do that for you.

Coffee News From the Real Age Doctors

2009-04-23T09:32:00.000-07:00

The following is not my orginal writing. It's just a cut & paste from the Real Age Doctors, but I thought you might find it interesting. It's referring to coffee. Now... I know what you're thinking.... I'm a coffee advocate. Well, not neccessarily. It's just that I think that some things are not as 'bad for you' as some health avocates have portrayed them to be. Now as I write this, you gotta know that I'm assuming a person is also choosing to use some common sense. Too much of some things, can really be a negative thing for your body. Listen to your body. Listen to your mind.Anyway... here's the article:

1 cup . . . may lower your risk of cancer. A 13-year Japanese study revealed that men and women who drank a cup or more a day were half as likely to develop cancer of the mouth, pharynx, and esophagus compared with people who didn't drink coffee.

2 cups . . . may fend off strokes. In a 24-year study, women who drank 2-3 cups a day were 19 percent less likely to have a stroke compared with women who drank less than a cup a month. One caveat: The benefit applied only to nonsmoking women with no history of high blood pressure, high cholesterol, or diabetes.

3 cups . . . may safeguard your neurons. Middle-aged adults who reported drinking at least 3 cups of coffee a day were 65 percent less likely to have developed dementia or Alzheimer's by the time most of the group had reached their mid-sixties to seventies. Now, that's a lotta coffee. But not for everyone.What's in Those Magic Beans?Although it's not clear how coffee does all of these wonderful, protective things, researchers suspect that the coffee bean's high level of inflammation-fighting antioxidants (called polyphenols) may have something to do with it.

Veggie Delight Sandwiches

2009-04-22T09:43:00.000-07:00

Veggie Delight Sandwiches

6 sesame bagels (or use whole wheat rolls)
1 small container (6 oz.) Light veggie cream cheese
1/2 cucumber, peeled and thinly sliced
1 container alfalfa sprouts (or use 1 avocado, sliced)
1 tomato, thinly sliced (optional)

Slice the bagels in half. Spread about 2 Tbsp. cream cheese on half of each bagel, and top it with a layer of cucumber, sprouts (or avocado), and tomato (optional). Place the top half of each bagel on top, and slice the sandwiches in half.

6 servings
268 calories per serving
7 fat grams per serving

The First Post!

2009-04-22T09:06:00.000-07:00

This will be a great area to share ideas, recipes, feedback, and more. Please join in, and let's all get a little healthier!