Roasted Strawberry Ice Cream

Ingredients

• 1 pint strawberries, hulled and sliced 1/2 inch thick
• 1/3 cup sugar
• 3 tbsp lemon juice
• 1 1/2 cups whole milk
• 2 tbsp corn starch
• 4 tbsp softened cream cheese
• 1/8 tsp sea salt
• 1 1/4 cup heavy cream
• 2/3 cup sugar
• 2 tbsp corn syrup
• 1/4 cup buttermilk

Directions

1. Combine the strawberries and sugar in an 8″ square baking dish and roast in a preheated 375 degree oven until softened, about 8 minutes. Puree berries in a blender or food processor with the lemon juice.
2. Mix 2 tbsp of the milk with the corn starch in a small bowl until dissolved. Set aside.
3. In a medium bowl, whisk cream cheese and salt until smooth. Set aside.
4. Fill a large bowl with ice water. Set aside.
5. Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in cornstarch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and buttermilk and blend well. Pour mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.
7. Pour the ice cream base into the frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving to soften slightly.

Curried Brussel Sprouts

www.saveur.com

INGREDIENTS

• 3 tbsp. olive oil
• 1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
• ¼ tsp. black mustard seeds
• ¼ tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• ¼ tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves garlic, minced
• 1 2" piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. kosher salt
• 2 tbsp. cilantro, chopped

 

INSTRUCTIONS

1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
2.  Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.

SERVES 4

Tomato Pie

Brian made this recipe and it was good, but not so healthy. I'd like to change a few ingredients and see if the taste can stay the same without the fat. If it works, I'll adapt the recipe. 

Servings: 4  |  Prep Time: 20 Minutes  |  Cook Time: 30 Minutes

Ingredients:

1 refrigerated pie crust
3 small tomatoes (about 4 oz. each), peeled and sliced
1 c. loosely packed fresh basil leaves, coarsely chopped
4 green onions, chopped (1/2 c.)
1 c. Hellmann's® Light Mayonnaise
1 c. Schnucks shredded mozzarella cheese (about 4 oz.)
1 c. white cheddar cheese (about 4 oz.), shredded

Directions:

1. Prebake pie crust as label directs. After prebaking crust, set oven temperature to 350°F.

2. Arrange sliced tomatoes, basil and green onions in bottom of prebaked crust. In medium bowl, combine mayonnaise and cheeses; spread cheese mixture over green onions. Bake 30 min. or until top is lightly browned. For easier slicing, cool pie on wire rack 10 min.; serve warm.

Peanut butter banana bites

These are a fun little snack when you need just a little sweet without breaking the calorie bank for the day. Super easy and at 50 calories each you cant go wrong.

• 2 bananas
• 2 Tbsp peanut butter
• 1 Tbsp milk
• 1/4 cup powdered sugar
• 4 oz dark chocolate

1. Slice the bananas into 1/2 inch bites. Stir the next 4 ingredients together until smooth and pipe on top of the banana pieces.
2. Melt 1/2 of the chocolate on a low heat setting in the microwave or double broiler and stir in the rest of the chocolate. (Your just lowering the temp of the chocolate so it doesn't melt the other ingredients.)
3. I stuck a toothpick in each piece and used a spoon to pour chocolate over the top of each banana and it seemed to work well.  Put on wax paper and put in fridge until they set.

St. Pattys day feast

A little feast for St Patricks day and beyond, way beyond...I wanted to make corned beef but didn't want to have all the nitrates and added yuck that sometimes gets put in it.  At the organic grocer I found this great grass fed, nitrate free brisket and it worker perfectly for this recipe. Added bonus, there is a ton left over for Reuben's, yum yum.  Super easy supper.

• 1 corned beef roast(if its not nitrate free, rinse it really well or soak it changing the water several times)
• 1 large bottle of beer, I used apple cider beer.
• 2 cups chicken broth
• 1 onion
• 1 head of cabbage

Throw everything in a dutch oven and cook at 300 for abt 4 hours, it appears to take about an hour per pound of meat.  Alternately, you can put it all in the crock pot.  Its done when its tender. When the meat is done, take it out of the pan and put it on a foil lined cake pan.  Turn the oven to high broil.

In small sauce pot, boil

• 1/4 cup apple cider vinegar
• 1/4 cup whiskey
• 2 Tbsp brown sugar
• 1 Tbsp spicy mustard
• 1/4 cup ketchup

Boil just till thickened and spread on roast.  Put back in oven on broil just until a little crust starts to form.  Remove and tent with foil for 15 minutes or so. Slice her up and enjoy, I'm pretty sure you will agree, it is absolutely delicious.

Quick, Creamy Chicken Lasagna (Adapted from Runner's World Magazine)

Creamy, Chicken Lasagna adapted from Runner's World Magazine

My brother and sister-in-law made this lasagna for us a couple weeks ago and we really enjoyed it. I had all the ingredients on hand so I decided to give it a try and added a few things of my own. 

Ingredients:

• 15 Oven-ready, lasagna noodles (Soaked in piping hot water for 10 minutes)
• 4 C. shredded cooked Chicken (I used Kirkland canned chicken)
• 1 1/2 tsp. dried basil
• Dried rosemary (Added for taste. I didn't measure)
• Red pepper flakes (Added for taste. I didn't measure)
• 12 Oz. Cream Cheese, softened (I used a 1/3 lower fat Nuefchatel cheese)
• 1/2 chicken or vegetable broth (Low-Sodium is fine)
• 3 C. marinara sauce (no sugar added or low-sugar)
• 2 C. shredded Mozzarella cheese (I used Kraft 2%)
• 3/4 C. Grated Parmesan cheese

Directions: Heat oven to 400˚F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" x 9" baking dish. Assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with last noodles, remaining broth mixture and remaining cheeses. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and broil for 5 minutes. Remove from oven and let sit for 10 minutes. 

Nutrition: One serving has 443 Calories, 27g Carbs, Fiber 2g, Protein 33g, Fat 23g based on the original recipe. I used half the recommended shredded cheese (4 cups), 1/3 less fat Nuefchatel Cheese (instead of cream cheese), whole wheat noodles, and Italian Sausage Prego marinara sauce. 

Apple & Leek Pork Chops

Brian made this recipe and it was really good. this recipe comes from AllRecipes.com. We did not eat the pork chops over wild rice, rather we ate it with this brown rice and vegetable salad recipe. 

Ingredients:

• 4 (4 ounce) lean boneless pork loin chop
• 1 tablespoon and 1 teaspoon canola oil
• 2 tart green apple, sliced
• 2 medium leek, white portion only, sliced
• 2 cups unsweetened apple juice
• 1 teaspoon grated orange peel
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 4 cups cooked wild rice or long grain rice

Directions:

In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition:

One serving (1 pork chop and 1 cup sauce with 1 cup rice) equals 508 calories, 10 g fat (2 g saturated fat), 71 mg cholesterol, 1,282 mg sodium, 74 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fruit, 1 fat.

Brown Rice and Vegetable Salad

I actually made this with leftover veggies, so it could be easily altered to fit whatever is on hand.  I was pleasantly surprised with how good it turned out!

Ingredients:

• Brown Rice
• 1/2 Avocado, diced
• Bunch of Parsley, shredded
• 1/2 Red Pepper, diced
• 1 Carrot, grated
• 2 T Lemon Juice
• 1 T Olive oil
• Dash of salt and pepper

Cook brown rice and mix all ingredients. Finish with a sprinkle of Feta Cheese.

Raw Chocolate Chip Balls

I crave sweets constantly, so I got this email that had a healthy raw chocolate chip cookie recipe and thought (since I had all of the ingredients) I had to try it. This recipe called for cashews but since I didn't have any I used hazelnuts instead. While the picture doesn't give them justice you may just have to try them instead.

• 3/4 cup raw cashews (hazelnuts work great too)
• 3/4 cup raw walnuts
• 1 cup pitted dates
• 1/2 tsp. salt
• 1 1/2 TBS. coconut oil
• 1/4 cup raw cacao nibs
• 1 tsp. vanilla extract

Blend above ingredients in the food processor until doughy. Roll into balls and refrigerate.

*They are gluten free too!

Cajun shrimp and kale on bed of mashed sweet potatoes

Its Mardi Gras time so I was looking for a dish with a little Cajun kick.  This fit the bill perfectly.  I will agree it is not a beauty to look at but the way the flavors meld, oh MY!!  If you are not a seafood eater I don't see why you couldn't sub chicken for the shrimp.

1 lb sweet potatoes
1 Tbsp butter
1 tsp cinnamon

4 ounces spicy breakfast sausage or andouille
2 Tbsp diced onion
2 Tbsp diced celery
2 Tbsp diced pepper
1 cup half and half or milk(I wouldn't use skim or fat free, your making a gravy)
1 tsp thyme
!/4 cup white wine
1 tsp Old Bay or other Cajun seasoning blend
1 Tbsp butter

1 lb deviened raw shrimp
1 tsp Old Bay

4 cups diced kale

Bake sweet potatoes at 350 till tender, probably about an hour.  Mash with butter and cinnamon.

While sweet potatoes are baking saute the sausage with the vegetables until tender and browned.   Add the thyme.  Deglaze the pan with the wine. After all the yummy bits are off the bottom of the pan, add the half and half and old bay.  Cook about 5 minutes or until reduced by half.  Stir in the butter.

Heat a non stick skillet sprayed with oil on med high and quickly cook the shrimp coated in Old Bay.

Boil the kale for 2 to 3 min.  You don't want it to soft just slightly wilted.  I actually put mine in the oven with some more Old Bay on it for about 20 min so they were a bit crispy and then crumbled it on top of the sweet potatoes.

OK the work is done now make your little pile of mush and enjoy every bite.  Sweet potato on the bottom, kale on top of that, shrimp next, and then finish it off with some of that spicy gravy.

Healthy Pumpkin Oatmeal Pancakes

This is a great way to start a day that requires lots of energy with no crash. 

1/2 cup rolled oats
1/2 cup egg whites
1/2 cup pumpkin puree
2 tsp cinnamon
2 tsp baking powder
2 tsp vanilla

If you like a sweet pancake you can add any sweetener of choice but they don't really need it.
I have made these several different ways.  You can put all ingredients in the blender and then make them like normal pancakes or just mix them up and pour batter in the pan.  I found the best way is to mix them up the night before and let the oatmeal soak up the egg mixture.  The batter will be thicker than normal pancake batter and will not bubble when ready to flip but will easily slide around the pan. 
This makes 2 large pancakes and has 260 calories in it.  If I have a big day I usually top it with a couple tablespoons of Greek yogurt. YUMM!
Starting to mess with ISO settings on camera and this was taken with no external light at 800iso.  Talk to me, A...

White fish with mango salsa and butternut squash fries

I must learn how to use my camera more effectively!  Hopefully, reading the ingredient list will be enough to make you want this healthy, filling meal:)

1/2 lb firm mild white fish
1 tsp Old Bay Seasoning

Salsa
1/2 ripe mango, diced
1 Tbsp diced red onion
1 Tbsp seeded diced jalapeno
3 Tbsp diced cilantro
1/2 diced tomato
1/2 lime juiced
1/2 lemon juiced
1 tsp lime zest
1 tsp sugar(if mango is not really sweet)

Squash
1/2 butternut squash
1 tsp olive oil
chili powder, cumin, seasoning salt, ground red pepper

The salsa flavors are best if it can sit for at least a half hour before serving so mix all ingredients for it first.
Preheat oven to 450.  Peel the long part of the squash(save the bulby looking part for soup or to grill on a sandwich).  Cut the squash into equal portions, french fry style and toss in a bowl with the oil and seasonings.  If you have an oven safe cooling rack put it on top of a foil lined pan.  Otherwise line a cookie sheet with parchment paper and spread the squash on pan.  Its pretty important to make sure the pan is large enough.  The fries should not touch, or they wont crisp properly.  Bake 15 minutes, flip and bake 15 more.  Cooking time may need to be adjusted by thickness of your fries.
After you flip the fries once, start the fish. Rinse, pat dry, and season liberally with old bay.  I cooked mine in a cast iron skillet with 1 tsp of coconut oil but cook how you prefer.
I served this over a 1/2 cup of cooked barley mixed with some cilantro and lime zest but it would be good over some brown rice as well.

Ma Po Tofu

The picture does not do this dish justice.  It was delicious!  Like most things I concoct it started as a recipe from Cooking Light April 2010 but took on a life of its own when I got to it.  If you are cooking for someone who is unsure of tofu be sure to press and drain it and sear it on all sides so its not mushy.
Makes 4 normal size portions

1 7 ounce block of firm water packed tofu
2 Tbsp Sriracha
1.5 Tbsp mirin
1 tsp sugar
1 cup low sodium chicken broth
1 Tbsp cornstarch
2 Tbsp low sodium soy sauce
1 tsp chili oil (I was not buying a whole bottle for 1 tsp, researched a great sub, let red pepper flakes soak in a bit of olive oil for as long as you want)
1 Tbsp oil of choice(I used olive)
8 ounces ground sirloin
1 Tbsp finely chopped garlic
2 tsp grated peeled fresh ginger
2 cups of diced vegetables ( I had a big bowl of trader Joe's fresh mixed vegetables that needed to be used up and just stir fried them but carrots, snow peas, sprouts, any Asian type veggie will work)
2 cups hot cooked Barley or rice of choice

Slice block of tofu into 3 even pieces and wrap in paper towel.  Set heavy pan or cutting board on top for 30 minutes to drain.
Combine Sriracha, mirin, and sugar in small bowl.
Combine broth, cornstarch, soy sauce, and chili oil in another bowl.
Cut tofu into 1 inch squares. 
Add oil to pan over med high heat and stir fry tofu until golden on all sides.
In separate pan brown ground sirloin, about half way through browning add garlic and ginger.  When almost done add stir fry veggies and quickly cook.
Add Sriracha mixture, cook 1 minute.  Add broth mixture, bring to a boil and cook 1 minute.
Add in tofu, stir to combine and serve over starch of your choice.

Rainbow Fruit Kabobs

Rainbow Fruit Kabobs

Ingredients:

Red Fruit: Strawberries, Cherries, Apples, Raspberries, Watermelon, Cranberries, Red Grapes

Orange/Yellow Fruit: Oranges, Peaches, Papayas, Apricots, Pineapple, Bananas

Green Fruit: Granny Smith Apples, Kiwi, Grapes

Blue/Purple Fruit: Blueberries, Blackberries, Plums, Raisins, Figs, Grapes

Pink Fruit: Grapefruit

Directions/Tips:

I think these are pretty self explanatory. I have made these on several occasions, with and without chocolate dipped strawberries. They are healthy and something cool and sweet without feeling guilty.

Don't forget to soak the kabob sticks in water for 15 minutes prior. Serve with champagne, poppyseed dressing or cheesecake dip. These can also be made with vegetables!

Jiffy Corn Casserole

Corn Casserole

Ingredients

• 1 can Whole Kernal Corn, drained
• 1 can Cream Style Corn, undrained
• 8 oz. Light Sour Cream
• 1 Box of Jiffy Corn Muffin Mix
• 2 C. Cheddar Cheese*
• 1/2 C. Melted Butter

Directions

Mix all ingredients in a bowl. Once combined, pour into oven-safe dish. Bake one hour at 350º. Do NOT cover while baking. Stir 1-2 times throughout baking process. 


* I suggest a high quality cheese. Using a the Kirkland brand caused a greasy consistency and look to the casserole. 

Giada's Peanut Butter Granola Bars (Modified*)

Peanut Butter Granola Bars

Ingredients

• Vegetable cooking spray
• 1 egg white
• 1/2 cup chunky peanut butter
• 1/3 cup brown sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted*
• 2 cups old fashioned oats
• 1/4 cup slivered almonds, toasted
• 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a nonstick baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 20-25* minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1-1/2-inch squares and serve. Yields 24 bars.

* I found that if I decreased the butter from 1/2 c. to 1/4 c. and increased the cooking time from 15 min. to 20-25 min., they stayed together better.