Tuesday, January 31, 2012


With the Super Bowl right around the corner, it seems every food blog out there is featuring appetizers and snack foods. I thought I would stray from the norm and post something completely different...until I came across this hummus recipe. I am a sucker for hummus. It's packed with fiber and protein, so it's filling enough for a light lunch. And there are SOOO many variations, like this sweet version I posted a while back.
This really does taste a lot like pizza! And, I suppose you could add chunks of pepperoni or ham to make it even more pizza-like.


1 (14.5 oz) can White Beans or Garbanzo Beans, rinsed & drained
1/3 C. Nutritional Yeast Flakes (found in health food aisle)*
1 tsp. Dry Basil
1 tsp. Dry Oregano
1/4 tsp. Salt
1 Tbsp. Olive Oil
1/2 C. + 2 Tbsp. Tomato Sauce

Combine all ingredients in a food processor or blender and puree until fairly smooth. Serve at room temperature or chilled with assorted crackers, toasts, and raw veggies. Could also be used as a spread in a wrap or sandwich. Refrigerate any leftovers. 

*Note about nutritional yeast: It can be found in the bulk section in the health food aisle and is inexpensive. 
Definition: Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. Sprinkle some on hot popcorn or garlic bread, or add a generous spoonful to a stir fry or pasta sauce. Nutritional yeast is also the only reliable food source of vitamin B12, so if you're vegan, it's a good idea to add some to your food regularly. Nutritional yeast can be found in the bulk foods or supplement section of your health food store. You can look for either nutritional yeast flakes or powder, but be sure you don't get brewer's yeast by mistake, as its quite similar in appearance. In Australia and New Zealand, nutritional yeast is also called "savory yeast" or "savory yeast flakes".

Thursday, January 26, 2012


I made these potatoes on a whim tonight and they were a huge hit, especially with the kids! Best of all, they taste a lot worse for you than they are. I have a feeling I'll be making these many times in the future.

Recipe from Kraft Food & Family Magazine

1/2 C. Light Ranch Dressing (I used Atwoods Lite)
1/2 C. 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 C. Real Bacon Bits
2 lb. small red potatoes, quartered
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh chives

Preheat oven to 350 F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes, toss lightly. Spoon into lightly greased 9x13-inch baking dish; cover with foil. Bake 40 minutes. Remove foil, bake an additional 15 minutes or until potatoes are tender. Sprinkle with parsley and chives.

per 2/3 cup serving     calories: 150 fat: 4.5 carb: 23

Tuesday, January 17, 2012


As a kid, I loved egg salad sandwiches. I don't make them the traditional way much anymore because of the fat content, but I've come up with a heart-healthy version where I've replaced the "bad fat" in yolks with the "good fat" of avocado. I've also incorporated plain nonfat Greek yogurt to not only decrease the fat and saturated fat, but it boosts the protein content too; making this dish even more filling. It's not quite as luxurious as my childhood favorite, but my waistline and heart will thank me for it!

NO YOLK EGG SALAD                       serves 4

5 hard boiled eggs
1/2 stalk green onion
3 mini dill pickles (cucumber or celery may be substituted)
1 medium size piece roasted red pepper 
1/2 large avocado
1/4 C. plain nonfat Greek Yogurt
1/4 C. Kraft Mayo with Olive Oil
1 tsp. fresh lemon juice
Garlic Powder

Slice hard boiled eggs in half and discard yolks. Chop egg whites into small pieces put in medium bowl. Chop pickles, red pepper and avocado and put in bowl with egg. In small bowl, mix together remaining ingredients, with garlic powder, salt and pepper quantities to suit your own taste. Dump mayo mixture into egg mixture and gently fold to incorporate. Serve on lettuce leaves, with crackers or on bread. Refrigerate any leftovers. Best if eaten within a day, as avocado will darken.

Wednesday, January 11, 2012


Several weeks ago, I had (what I thought was) a novel idea; a cheeseburger salad. I've made taco salad a billion times, so why hasn't this concept ever occurred to me before now? Well, I didn't get around to it as soon as I had hoped, then, what do you know, The Pioneer Woman herself steals (ha, ha) my idea! Now I had to figure out a way to change it up a bit so it didn't look like I copied her right after she posted hers, so here you have it...cheeseburger lettuce wraps!
These were REALLY good. They tasted just like a cheeseburger if you ask me. I think I'll be making these a billion more times in my life!

CHEESEBURGER LETTUCE WRAPS              Serves 4-5
slightly adapted from The Pioneer Woman

1 lb. ground beef or ground turkey
1/4 + C. ketchup (more as needed for consistency)
3 Tbsp. mayo (I used lite mayo with olive oil)
1 tsp. yellow mustard
salt and pepper, to taste
1 head bibb lettuce (a.k.a. boston, butter)
1/2 C. grated sharp cheddar cheese (I used 2%)
3-4 whole dill pickle spears, diced
1/4 small red onion, thinly sliced 
2 roma tomatoes, diced
Homemade croutons (recipe follows)

Prepare lettuce by carefully removing each leaf from base of lettuce. Rinse in salad spinner, then place leaves cupped side down onto a clean dry towel to completely dry.

Brown meat in large skillet over medium heat, drain excess grease. Add ketchup, mayo and mustard and mix to combine. Add salt and pepper as desired. Taste and add more ketchup, mayo or mustard if needed. Keep warm.

To make croutons: 
Cut 2 whole hamburger buns, english muffins or whatever bread you have on hand, into 1/2" cubes. In small skillet over low heat, melt a few tablespoons butter. Add bread cubes and toss to coat with butter. Increase heat to medium and Cook for approx. 10-12 minutes, until crispy, adding a few more tablespoons butter half way through cooking. 

Assemble lettuce wraps by spooning meat mixture down middle and top with pickle, cheese, tomato, onion and croutons. fold edges of lettuce around mixture as you bite in and thoroughly enjoy!!

Friday, January 6, 2012


Curry dishes are still pretty new to me, so I never know what to expect. I am not very brave when it comes to spices and spicy-heat and for some reason I've always had the misconception that Indian food has to be spicy. I've learned that isn't the case. This is the perfect "beginner" Indian dish.
I made this dish mild by using plain old curry powder you find along with the other spices in the grocery store. Nothing special, but it's "safe" for a novice like myself. I also scaled back the other spices, fearing it would be too strong, but now I know to bump them up next time. The kids had no complaints and it was, just as the title states; EASY! I imagine this can also be done in the slow cooker. Just prep the spices and onion on the stove, then throw them in the slow cooker with remaining ingredients and cook on high 3-4 hours or low 6-7 hours.

EASY CHICKEN CURRY           4-6 servings
Adapted from A Nutritionist Eats

3 Tbsp. canola oil
1 1/2 tsp. each ground corriander & curry powder of choice
2 tsp. garam masala
1 1/2 medium onions, chopped
4 cloves garlic, minced
1 Tbsp. jarred minced ginger
1 C. tomato sauce (I ended up using more to make it "saucier")
1 tsp. tumeric
1 lb. chicken breast (about 3 large)

Heat oil in large heavy bottom pot or dutch oven. Add corriander, curry and garam masala. Stir until fragrant, about 1-2 minutes. Add onions, garlic and ginger to spice mixture and cook for about 5 minutes, stirring occasionally. Add tomato sauce and tumeric. Cook for about 3 minutes. Cut chicken into 1" cubes and season with salt. Add to pot. Bring to a boil, cover and simmer for at least 15 minutes or up to 1 hour (I went with 1 hour). Stir occasionally. Lid can be removed to help sauce thicken if needed. Serve with rice or naan if desired.