Happy Monday!

Its a short week for those of you that are working, so it should be a happy Monday :-)  I did quite a bit of baking this weekend.  I got a cupcake cookbook from William Sonoma and went crazy.  This first dessert is from Chobani Yogurt Recipes, even though I didnt use Chobani Yogurt.  I switched it around a bit to make it healthier. 
Lemon Blueberry and Raspberry Loaf:

1 1/2 cups + 1 Tbsp all-purpose wheat pastry flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain fat free Greek Yogurt
1 cup plus 1 Tbsp splenda
3/4 cup and 3 tbsp of egg whites
2 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/2 cup apple sauce
1 1/2 cups blueberries and raspberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice

Preparation

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup splenda, the eggs, lemon zest, vanilla and apple sauce. Slowly whisk the dry ingredients into the wet ingredients. Mix the berries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

My next dessert was German Chocolate Cupcakes.  I dont like them but Greg does so I made them for him.  They came out to soft, need to figure out what I did wrong.

Ingredients:

1 1/4 cups all purpose flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup sugar

1/2 cup unsalted butter, at room temperature

1 large egg, at room temp

1/2 tsp vanilla extract

2 oz semisweet chocolate, chopped, melted, and cooled to room temp

1/4 cup sour cream

1/2 cup whole milk

3/4 cup evaporated milk

1/2 cup firmly packed light brown sugar

1/2 cup unsalted butter cut into 8 pieces

1 1/2 cup sweetened shredded coconut

1 cup pecans, toasted

pinch salt

Directions:

Pre heat oven to 350, lightly spray a standard 12-cup muffin pan with nonstick cooking spray.

In a bowl, whisk together the four, baking soda and salt.  In another bowl, using an electric mixer on medium-high speed, beat the sugar and 1/2 cup butter together until light and fluffy, 2-3 minutes.  Add the egg and vanilla and beat until combined.  Add the melted chocolate and sour cream and beat on low until combined.  Add the four mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.  Bake until a toothpick inserted int he center of the cupcake comes out clean, 18-20 minutes. During the last 10 minutes of cooking put the pecans on a baking sheet and bake for the remaining 10 minutes to toast them.  Let cupcakes cool about 1 hour. 

Using a paring knife, halve each cupcake horizontally.  Spread about 1 tablespoon of the topping on each cupcake bottom, then replace the tops.  Top each cupcake with about 2 tbsp topping and serve!

Topping:

In a small saucepan over medium-high heat, combine the evaporated milk, brown sugar, and butter and bring to a simmer, stirring occasionally.  Remove the pan from the heat.  Stir in the coconut, pecans and salt until combined.  Let cool to room temperature before using.

The finished product!

Here is what Greg made for dinner last night.  A yogurt curry chicken salad, so good!

Fish Soup

I know I know, I didnt post yesterday, I'm trying to get caught up so I post today what I did the day before. So here is yesterdays update :-)

Breakfast started out as usual, steel cut oats, pinch of sea salt, tsp of almond butter, blackberries and a splash of agave.

Then it was off to 24 hour fitness for some back and biceps.

Ate some of turkey spaghetti for lunch, made with whole wheat pasta.

Then I roasted some tomatoes and peppers for a tomato soup I made.

Then I decided to make a "stay slim soup" that I found in the oxygen magazine, but realized I didnt have all of the ingredients so I improvised!

Ingredients:

1 spritz of pam

1 leek chopped

2 14 oz cans low sodium chicken broth

1 cup frozen edamame

2 baby bok choy

8 oz frozen orange roughy

1 cup baby spinach

1/4 tsp freshly ground black pepper

1 tsp dried oregano

Directions:

1. Heat up a pan with the pam in it; add leek and saute for 2 minutes.  Stir in broth and bring to a boil.

2. Add edamame and bok choy, simmer for 3 minutes.

3. Add fish and simmer until it turns opaque, approximately 3-5 minutes.

4. Add spinach and seasonings, simmer for 2 more minutes.

Roasted Tomato and Chicken Tortilla Soup (from scratch!)

The first of this weeks healthy meals!  I got this one out of Cooking Light Magazine, except I added grilled chicken for some extra protein.  Enjoy!

Ingredients

• 5  medium tomatoes, cut in half (about 1 1/2 pounds)
• 2  (6-inch) Anaheim chiles (I used poblano peppers because they were out of Anaheim)
  
• 7  (1/4-inch-thick) slices onion
• 2 Chicken Breasts
  
• 2  large garlic cloves, halved
• Cooking spray
• 8  (6-inch) white corn tortillas, cut into 1/2-inch strips
• 1  tablespoon  chopped fresh cilantro
• 2  teaspoons  ground cumin
• 1/2  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3  (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2  cup  diced ripe avocado
• 1/2  cup  (2 ounces) shredded queso fresco
• 8  cilantro sprigs

Preparation

1. Preheat broiler.
2. Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.
3. Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.
4. Grill chicken with salt and pepper to taste.
4. Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); shred the chicken and add to saucepan, bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.

The Dijon Lennon

So I made it through my next race, a 25k (15.5 miles).  I didnt think i was going to make it.  At mile 13 I thought i was going to have to quit.  My legs hurt so bad, it took all of my energy to put one foot in front of the other.  But I made it!  Barely!

Ok so here is a recipe that I got out of the Abs Diet cookbook. 
The Dijon Lennon:
2 boneless, skinless turkey cutlets (I used chicken because my grocery store was out of turkey)
1 teaspoon olive oil
1/2 cup reduced fat low sodium chicken broth
1 tablespoon Dijon mustard
2 sliced green onions
salt and pepper to taste

Pound turkey (or chicken) to an even thickness.  Heat oil in nonstick skillet over medium heat.  Brown each side of cutlets, about 3 minutes each.  Add broth, mustard, onion, salt and pepper, stirring well.  Reduce heat to low, simmer for 10 to 12 minutes.  Serves 2

Per serving:  140 calories, 27 g protein, 2g carbs, 3 g fat.

I know this picture isnt that great, but believe me it tastes great!  The mustard adds a really nice kick to the chicken.

Chicken Sausage and Spinach Pizza

So yesterday was my half marathon race, I was super excited to be running it again, that was until half way through the race I started to get painful blisters on the side of my heels and toes.  I dont know if it was from the shoes or my socks that I had on, but I was really ready to give up.  I ran into another girl in blister pain and we walked/ran the last few miles together.  I'm really doubting if I can actually complete the full marathon in January.  I am so sore today and I cant even fathom running another 13.1 miles.  Hopefully I can do it, but right now I dont know!

I got this receipe off of Cleaneatingonline.com  I'm always looking for a healthy pizza receipe.  We had got into the habit of ordering dominos thin crust beef pizza at least once a week.  YIKES!  So I saw this recipe and decided to give it a try.  It worked out really well, I was surprised :-)

6 oz. spinach

1 (14.5 oz.) can no salt diced tomatoes

1 12” whole wheat thin pizza crust ( I couldnt find this in my supermarket so I had to use the only crust I could find)

2 fully cooked chicken sausages, sliced into ¼ inch slices

3 oz. low fat shredded mozzarella cheese

1 tsp. oregano

Ground pepper to taste

Preparation:

Preheat oven to 450 degrees. Cook spinach in a pot until wilted, about 4 minutes. (The original recipe called for adding a tsp of olive oil, I omitted this).  Season with pepper to taste. Remove from heat and set aside.

Place tomatoes in a fine mesh strainer and press out as much liquid as possible. Spread tomatoes onto pizza crust. Top with spinach, sausage, mozzarella, and oregano. Bake 10 minutes. Remove from oven and let pizza rest for 5 minutes before serving. Slice into 6 pieces and serve. Serves 6.

Nutritional information: Calories: 230, Fat: 8 g., Carbs: 25 g., Protein: 12 g.

Uncooked pizza

Cooked Pizza ( I over did it on the Oregeno :-)

Cheesy Beef and Rice Casserole

I got this reciepe from cleaneatingonline.  I changed it up a bit, used instant brown rice and omitted the olive oil.

Ingredients:


1 package instant brown rice

1 zucchini, halved and cut into 1/4 inch slices

1 yellow squash, halved and cut into 1/4 inch slices

1 clove garlic, minced

1/2 tsp. basil

1/2 tsp. sea salt

1/4 tsp. pepper

1 lb. lean ground beef

3/4 c. shredded reduced fat Monterey Jack cheese

Preparation:

In a medium saucepan, bring water to a boil. Add rice, cook about 10 minutes until done.

Cook 1 lb. ground beef in a nonstick skillet over medium heat until no longer pink.

During the last 5 minutes of cooking time add zucchini, yellow squash, and garlic to a preheated pan. Sprinkle with basil, salt and pepper and saute for 5 minutes, stirring occasionally.

Add cooked rice and ground beef to vegetables, cover with lid and cook for 5 minutes. Stir vegetables and rice together and top with cheese. Place lid on top for 1 minute. Makes 4 (1 1/2 c.) servings.

Nutritional information: Calories: 259, Fat: 6 g., Protein: 10 g., Carbs: 40 g.

Devils food Cupcakes!

I wanted to make a healthier cupcake, so I figured I would start with dark chocolate since thats supposed to be better for you, even though I really dont like it!  I used a box cake mix, substituted the oil for apple sauce.  The box mix made 24 cupcakes.  For the icing you will need the following ingredients:

• 1/3 cup splenda
• 1/4 cup unsweetened cocoa
• 1/3 cup 1% milk
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips

 Begin with the frosting to give it time to cool.  Mix together in a saucepan the splenda and cocoa.  Once its mixed together add 1/2 of the milk until there are no more lumps, then add the rest of the milk.  Cook on medium heat until it begins to boil  Remove from heat and allow to cool for 3 minutes.  Add the vanilla and then the chocolate chips, mix until completely dissolved.  Set aside until the cupcakes are ready to frost.

Now bake the cupcakes at the directions state (mine stayed in the oven for 20 minutes).  Once the cupcakes cool, dip the top in the icing.  Voila!  A healthier cupcake!

Whole Roasted Chicken

I was trying to think of something easy to make that would last a few days.  I saw another blog that had a whole roasted chicken on it.  I figured it cant be that hard!  So I bought the chicken, brought it home, began to wash it out, I was not prepared for all of the um, interesting "goodies" that were stuffed in the cavity.  I dont understand why they dont sell pre cleaned chickens!

Ingredients:

• 1 3-5 lb chicken
• 1 head garlic
• 1 lemon, sliced in half
• sea salt
• black pepper
• 1 tsp butter, cut into small chunks
• 3 sprigs fresh thyme

Preheat your oven to 425. Remove chicken from package and remove and throw away giblets from the inside cavity. Wash chicken with cool water inside and out and pat dry. Stuff the sliced lemon, the garlic head, thyme and half the butter chunks into the cavity of the chicken. Stuff the remainder of the butter underneath the chicken skin on the outside of the bird and sprinkle the whole thing liberally with sea salt and pepper.
Place chicken in a roasting pan or casserole dish and bake for about 90 minutes, or until juices run clear when sliced into. When done, remove chicken from the oven and cover loosely with tin foil, forming a tent around the dish. Let sit for 10-15 minutes before serving. Before serving, remove lemon from the inside of the cavity. The garlic will have roasted itself and can just be squeezed out from the peel.

 

Turkey Meatballs with Wheat Penne Pasta

We are back on our super health food kick again, so Greg made several dishes to kick start the month of health lol!   I love ground turkey, but it always seems to dry really quickly.  With this dish he mixed the turkey with onions (which I hate) and several secret spices....I say they are secret because I didn't watch him put them in the meat :-)  He made homemade tomato sauce, which consists of whole canned tomatoes, basil, oregeno, bay leaf, and tomato paste, blended up with a stick blender.  He quickly seared the sides of the meatballs and then added them to the boiling sauce to continue cooking.  This should keep them nice and moist!  Cant wait to add them to the pasta tomorrow and have the dish for lunch!

Protein Pumpkin Muffins

About a year ago we went to the Institute of Eating Management to talk to a nutritionist.  We came away with a great nutrition plan and some really good healthy recipes.  I have a huge sweet tooth, so anything that I can make that's healthy and delicious I am down for! I top mine with a bit of sugar free cool whip!  Here is their Protein Pumpkin Muffin recipe.

12 egg whites
2/3 cup uncooked oatmeal
2/3 cup of Go Lean high fiber cereal
1 cup canned pumpkin
dash of vanilla extract
1 tbs pumpkin pie spice
1 tsp of baking soda
1 tsp baking powder
10 packages of Splenda
1 oz raisins

Directions:  Preheat oven to 350 degrees.  In a blender mix the egg whites, oatmeal, pumpkin mix, vanilla, spice, baking soda, baking powder and Splenda.  Fold the Go Lean high fiber cereal into the batter.  Line the muffin tins with aluminum cupcake liner (effects the consistency) and spry with Pam.  Pour the mixture into muffin tins.  Top each muffin with raisins.  Bake for 30 minutes.

These muffins have 18 grams of protein!

Mixed Paella

So I attempted to make my very first Paella last night.  I got the recipe from the Food Network, Perfect Paella by Rachel Ray.  I made a few modifications to make it just a little healthier.  First thing I did was go to the grocery store to get my meat selection.  The first question I asked the seafood person was, are those shrimp deviened.  His answer, oh yes!  I get home and OH NO they weren't!  I didn't realize this until it was pretty much time to add them to the rice, so make note, check your shrimp to make sure they are cleaned!  The recipe was pretty easy, I would add some extra spices to give it a bit more flavor (maybe that's what the chorizo would have done).  All in all everyone seemed to like it.

Ingredients:

• 1 tablespoons extra-virgin olive oil, (I used one instead of 3)
  
• 3 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups enriched white rice
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 1 quart chicken broth or stock
• 4 sprigs fresh thyme
• 1 1/2 pounds chicken tenders, cut into thirds
• Salt and freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3/4 pound chicken sausage, (I used this in place of chorizo)
• 1 pound peeled and deveined large shrimp, 24 shrimp
• 18 green lipped mussels, cleaned
• 1 cup frozen peas

Directions:

In a very wide pan or paella pan, preheated over medium high heat, add 1 tablespoons extra-virgin olive oil,  crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Serve with wedges of lemon and warm bread.

Lemon-Raspberry Cupcakes

This was my first attempt at making anything out of   Bon Apetite magazine.  They were really sweet, which I love, but some people thought they were too sweet.  The center of them has a dollop of raspberry jam.  So good!

Ingredients:

• 3/4 cup (12 tablespoons) unsalted butter, room temperature
• 3 cups powdered sugar, divided
• 4 1/2 teaspoons finely grated lemon peel, divided
• 2 large eggs
• 1 1/4 cups self-rising flour
• 1/4 cup buttermilk
• 4 tablespoons fresh lemon juice, divided
• 12 teaspoons plus 1 tablespoon seedless raspberry jam
• Fresh raspberries (for garnish)