Slim & Scrumptious

I consider myself a pretty good cook.  But I am not good at creating my own concoctions.   Give me a recipe to start from and I can usually turn out something great.  

This is my new favorite cookbook.  Really good food, simple to make with simple ingredients, and family friendly.  Best of all, lower in calories.  I am very happy with this purchase.  I've made everything you see on the front cover except the drink.  Delicious!!)

Stuffed Chiles

My family really liked this and I liked it because it was meat free and fairly easy to make.

I had never roasted and peeled poblano chilies before but it was really easy.  The trick is to broil them until  the skin is really blistered up and blackened.

Stuffed Chiles

(Recipe from Dr. Gott's No Flour, No Sugar Cookbook)

• 6 Medium poblano chiles
• One 15 ounce can black beans, drained
• 1 1/2 cups shredded cheese ( I use rice shreds for dairy free or cheddar)
• 1 medium onion, chopped
• 1 cup eggs blended with a fork
• 1 1/2 cup milk or milk substitute (I use almond milk)
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/8 tsp cayenne pepper (even less if you don't like any heat - but we love the heat)
• 2 cloves garlic, minced
• Salsa (Herdez is my favorite)

Preheat oven to 350 degrees.

Roast chiles under broiler until blistered on both sides.  Place in plastic bag 5 to 10 minutes.  Peel skin off.  Slice open one side and remove seeds and stems.  Place flat in casserole dish.  Layer beans over chilies with 1 1/4 cups cheese and onion.  Fold chiles in half over beans.  Mix egg with milk, cumin, oregano, cayenne, and garlic.  Pour over chiles.  Top with remaining cheese.  Bake until set, 30 to 40 minutes.  Serve with salsa.  (Just feeds my family of 5 with no leftovers).

Chewy Oatmeal Raisin Cookies

I am always on the lookout for recipes with made with whole grains, no sugar, and taste good!

Houston, we have lift off!!!

These are dang good, but there is a secret - you have to use raw honey for these to come out fantastic.  Plain old honey, works, but then these cookies are just okay.  I buy my raw honey at Sprouts, or at local farmers markets.  My husband ate so many of these and my son couldn't believe they were whole wheat!

I loved that they didn't have sugar.  Enjoy!

Chewy Oatmeal Raisin Cookies

(Recipe from The Feel Good Cookbook)

Beat very well:

• 2/3 cup butter (organic, pasture based is best)
• 1/2 cup raw honey

Add:

• 1 tsp molasses
• 1 tsp vanilla
• 1 egg

Add and gently mix in:

• 2 cups whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

Add then stir:

• 1 cup rolled oats
• 1 cup raisins
• 1/2 cup shredded coconut

Form into balls on cookies sheet and bake at 350* for 10-12 minutes.

Creamy Potato Broccoli Chowder

This was another meat free dinner I served last night.  Pretty good.  My 13 year old (and very picky eater) ate 3 bowls.  My husband gave me permission to add it to the dinner rotation.  The best part - it's very inexpensive and simple to make!  I should have doubled this for my family of 5.

Creamy Potato Broccoli Chowder

(Recipe from My Feel Good Foods Cookbook)

8 peeled or unpeeled red potatoes (I peeled mine due to my picky eater.  Makes a creamier soup.  If it was just me, I would have left the peels on).
3 Stalks Celery, diced
1 onion, quartered
2 stalks broccoli, cut into chunks
1 tablespoon salt  (or more to your liking)
1/2 cup healthy mayo (I used Veganaise brand that I buy from sprouts.  I have never used regular mayo - not as good for you)


In a large pot, cover vegetables with water.  Boil uncovered until tender (about 20 minutes or so).  Transfer mixture into blender with a large measuring cup and puree all the ingredients.  ( I did mine in batches.)  Blend the Veganaise and salt in with the potato, broccoli puree.  Warm and serve.

Favorite Meal - Beans, Rice, and Veggies

I have been trying hard to "eat meat sparingly" lately.  For me, I am trying to only cook meat for my family once a week, (typically for Sunday family dinner).  That means I need to have good, healthy, filling, quick meals for my family who is always on the go.   This has become our very favorite dinner, and everyone loves it - even my son who doesn't like beans and rice.  They chow this down.  I make a lot and store the leftovers in the fridge so they can throw a bowl together quick if they need to.

Beans and Rice 

Easily serves my family of 5

(from the Engine 2 Diet Cookbook)

• 2 cans black beans, rinsed and drained 
• 1 to 11⁄2 cups chicken stock, vegetable broth, or water 
• 1 tablespoon Bragg Liquid Aminos, Tamari, or Soy Sauce 
• 1 teaspoon chili powder
• 2 to 3 tomatoes, chopped 
• 1 bunch green onions, chopped 
• 1 can water chestnuts, drained 
• 1 cup corn, fresh, frozen, or canned 
• 2 red or yellow bell peppers, seeded and chopped 
• 1 bunch cilantro, rinsed and chopped (key ingredient I think)
• 1 avocado, peeled and sliced 
• 3 cups cooked brown rice 
• Salsa or tamari to taste (I like it without, I just make sure I have lot's of juice from the beans - great flavor!)

Heat the beans with water or stock, Bragg’s, and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.

Gluten, Dairy, Sugar Free Blueberry Muffins

I couldn't resist playing around with this recipe some more.  I took out the gluten, dairy, and sugar, and it turned out pretty good.  Pretty dang good.  They are kinda chewy because I used so many oats.  I like it that way, but you could use less of the pulverized oats and more gluten free flour if you want. 
 I ate 3.  In a row.  Ugh.

Gluten, Dairy, Sugar Free Blueberry Muffins

*1/2 cup gluten free flour

• *1 cup pulverized gluten free oats.  (Put oats in a blender until smooth like flour)
• *1/4 plus 1/8 cup Truvia ( I didn't have an 1/8 cup so I just eyeballed half of the 1/4 cup.  Truvia is expensive, but you only use a little.  If you use another stevia powder check the sweetness.  It should be equivalent to 3/4 cup sugar)
• *1/4 cup gluten free oat bran
• *1/4 cup regular gluten free oats
• *1/4 cup ground flax seed 
• *1 teaspoon baking powder
• *1 teaspoon baking soda
• *1/2 teaspoon salt 
• *1 generous cup blueberries
• *1/2 generous cup chopped pecans or walnuts
• *1 banana, mashed
• *1 cup almond milk
• *1 egg
• *1 tablespoon expeller pressed canola oil or regular oil
• *1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the  flour, oat flour, truvia or stevia, oat bran,  oats, ground flax, baking powder, baking soda and salt.  In a separate bowl, mix together the mashed banana, almond milk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Gently stir in the blueberries and walnuts.   Pour  into muffin cups, filling all the way to the top.
3. Bake for 15 to 20 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. (Mine cooked for 20 minutes)

Healthy Blueberry Muffins

I am a sucker for a good breakfast muffin.  I tinkered around with this recipe and it came out quite delicious and nutritious.  My mom stopped by and agreed, these are a winner! Enjoy!

Healthy Blueberry Muffins

• 1/2 cup all-purpose flour
• 1 cup whole wheat flour (next time I would use all whole wheat)
• 3/4 cup coconut sugar (can use white sugar as well)
• 1/4 cup oat bran
• 1/4 cup quick cooking oats (I used regular oats)
• 1/4 cup wheat germ (didn't have any so I used ground flax seed)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt 
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk (didn't have any so I used regular milk mixed with a cap full of vinegar, next time I will try almond milk)
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Brownies From Scratch

Allison asked me yesterday, "Mom, do you think we could have a treat in our lunches?"
"I put treats in your lunches every once in a while" I said.
She looked at me funny, "Mom, really?  When was the last time?"
"Okay, okay" I replied. "What treats do you want in your lunch?"
"Brownies!"

I am not a big fan of brownies - especially because of the ingredients on the box mix.  (Partially hydrogenated oil for instance).

So I searched for a brownie recipe from scratch and found a winner!!!!  Seriously - these are really easy and good!  I admit that I was to lazy to sift anything - it still turned out great.  These taste better the next day for some reason.  Resist eating them right out of the oven.
Here ya go!

Cocoa Brownies

Ingredients

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 11/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Alton Brown : food network

Grandma Junie's Cornflake Balls

Jeff's grandma used to always make these yummy cornflake balls.  I love anything with dry cereal in it.  These are so yummy and simple.  Here's the recipe the way grandma used to make them, and then I posted the way I make them because I am a health freak.  You can decide which one to use but I will vouch for both of them that they are equally delicious.  My kids didn't even know that I changed them up.  

Grandma Junie's 

• 1 cup sugar
• 1 cup light corn syrup
• 1 1/2 cups crunchy peanut butter
• 1 tsp vanilla
• 6 cups cornflakes

In a microwave safe dish mix the first 4 ingredients together and microwave just until bubbly.  Pour over cornflakes and mix together.  Drop balls onto wax paper or tin foil.  Let cool and enjoy.

Melissa Recipe

• 1 cup sugar
• 1 cup brown rice syrup
• 1 1/2 cups natural crunchy peanut butter
• 1 tsp vanilla
• 6 cups organic or non-genetically modified corn flakes

Follow the same instructions.  (I am not a big fan of anything with corn in it - especially corn syrup.  And I only eat natural peanut butter - the Skippy stuff is made with partially hydrogenated oil - not good for you).

Buttermilk Oatmeal Muffins

I made these this weekend and they were sooooooo good.  (Did I mention they were easy too?)

Here you go...

• 2 cups oats
• 2 cups buttermilk
• 2 eggs beaten
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup melted butter or oil
• 1 cup whole wheat flour
• 1 cup white flour (can use all whole wheat)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

In a bowl, soak the oats in buttermilk for 15 minutes.  Stir in eggs, sugars, and butter (or oil).  In another bowl combine flour, baking powder, baking soda, and salt.  Stir into oat mixture just until moistened. (don't over mix)  Fill paper lined muffin cups 1/2 to 3/4 full.  Bake at *400 for 12-14 minutes.  Cool on wire rack.

Top with a pat of butter and enjoy.  I like using all whole wheat flour - I just like it a little heavier.  

Peanut Butter Cranberry Go-Bars

These are delicious.  Need I say more?  My kids can't get enough!   You have to try these.  They couldn't be easier.  The best part is they are good for you too.  No preservative crap that you get in store bought bars.  Enjoy!    (Did I mention these were really good?)

cooking oil spray
1 cup regular rolled oats
1/3 cup oat bran
3 Tbsp flax seed
1 cup whole wheat flour
1/2 tsp each, baking powder & salt
1/2 cup chopped roasted salted peanuts
1/2 dried cranberries
1/2 cup finely chopped dried mission figs (can substitute raisins instead)
3/4 cup natural chunky peanut butter
1/4 cup low-fat milk
1 large egg

1/2 cup honey
finely shredded zest from 1 lemon

1 Tbsp fresh lemon juice

1. Line a 9 x 13″ pan with plastic wrap, leaving an overhang on the 9″ sides, and coat with cooking oil spray.  In a large mixing bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt , peanuts, cranberries, and figs until well blended.

2. In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.

3. Add flour mixture to peanut butter mixture and beat until completely blended.  Scrape dough into lined pan and with wet fingers or a rubber spatula, pat to fill pan completely and even.  Chill dough until firm, about 30 minutes.

4. Meanwhile, preheat oven to 300 degrees.  Invert pan onto a work surface, lift off pan, and peel off plastic.  Using a knife, cut straight down lengthwise through middle, then crosswise to make 16  bars, each 1 1/2″ wide.  Place bars about 1″ apart on a baking sheet lined with parchment or greased baking sheet.

5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes.  Remove from oven and let cool completely.

If you make this ahead, it can be stored for up to 2 weeks in an airtight container.

Cheddar Biscuits

I've had this Martha Stewart recipe tucked away for awhile.  I made them the other night with dinner and remembered that I REALLY liked these.  Warning - Bisquick biscuits will never satisfy once you've made these from scratch.

Makes 12 to 16

• 2 cups all purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1 tablespoon sugar
• 1/2 to 1/4 teaspoon cayenne pepper
• 8 tablespoons (1 stick) unsalted butter
• 1 cup grated sharp cheddar cheese
• 2/3 cup milk
  

1. Heat oven to 425*.  In a large bowl, combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.  (If you don't like to much kick add 1/8 to 1/4 tsp pepper).

2. Cut butter into pieces and work it in with your fingers until course and crumbly.  Stir in cheese.

3. Make a well in the center of flour mixture, pour in milk, and stir with a fork just until dough comes together.  DO NOT overmix.  Turn onto a lightly floured counter and knead gently 10 to 12 times.  Count out loud and resist temptation to knead more.

4. Pat dough into a circle about 1/2 thick.  Cut out biscuits with a 2 inch round cutter. (If you don't have one, be creative.  I have used the lid off the Pam before but a smaller one works better).  Transfer biscuit to a lightly buttered baking sheet and bake for 12 to 15 minutes, or until golden brown on top.  Serve HOT!

The Best Pumpkin Cookies

Hands down these are the best pumpkin cookies EVER!  The frosting makes these cookies the bomb.  You've got to make these this weekend.  They will be your new favorites - I promise!  My sister-in-law gave me this recipe years ago, and I can't get enough of them.

Pumpkin Cookies

• 1 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup canned pumpkin
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Cream sugars and butter.  Add pumpkin, egg, and vanilla.  Add remaining ingredients.  Drop spoonfuls onto non-greased cookie sheet.  Cook at 350* for 10 to 12 minutes.

Frosting:

Boil 3 TBLS butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.)  Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.

Buttermilk Baked Chicken and Slaw

Things I look for in a good recipe for a family dinner are this:

• Will my kids eat it?
• Can I make it in a reasonable amount of time?
• Is it a little different from the norm?

Here's a recipe I tried last night and my family really liked it.   I know breaded chicken is nothing new, but it was different from our norm, tasted great, and was easy to put together. I got the chicken in the oven, then made the slaw.  I also served it with fresh fruit.

(PS.  Don't you chicken out on making the slaw, it was great and my kids all loved it!)

Here you go...

Buttermilk Baked Chicken

Serves 4 (I have a family of 5 and it made plenty)

• Non-stick cooking spry
• 8 slices white bread
• 1 cup buttermilk
• 1 teaspoon hot-pepper sauce
• Salt and pepper
• 3/4 cup grated Parmesan cheese (2 1/2 ounces) (I used fresh grated and the kind in the green container)
• 1 teaspoon dried thyme
• 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry ( I used boneless chicken thighs.  I didn't use 4lbs, I just used enough to feed my family.  If you use chicken breast, it won't be as tender and you need to reduce the cooking time to 20-25 minutes).

Directions

1. Preheat oven to 400 degrees. Spray cooking sheet. In a food processor, pulse bread until it turns into coarse crumbs.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes. (Half way through I drizzled a little olive oil on the top of the chicken to make it crispier.  Yum!)
   
   Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.  This recipe makes a lot of the breadcrumb mixture.   

Carrot Cumin Slaw

• 
  
• 1/4 to 1/2 green cabbage, cored and shredded (3 cups)
• 3 carrots, coarsely grated (1 3/4 cups)
• 1 jalapeno chile, seeded and minced
• 1/4 cup canola oil
• Juice from 1 or 2 limes
• 3 tablespoons chopped cilantro
• 1/2 teaspoon ground cumin
• 1/4 tsp coarse salt and 1/8 tsp freshly ground pepper

Directions

1. In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

Jello Popcorn Balls

I was flipping through my old recipe box and found this jello popcorn recipe.  My sister-in-law gave this to me years ago.  I still think it's yummy!

Jello Popcorn Balls

• 3 quarts popped corn
• 1 cup sugar
• 1/2 cup butter
• 1/4 cup corn syrup
• 1/4 cup jello (1 small box any flavor)
• 1 tsp soda
• 1 tsp vanilla

Combine in saucepan, sugar, butter, & corn syrup. Boil over medium heat for 2 minutes or until it's not so grainy.  While stirring add jello, soda, and vanilla.  Blend well. (It's kinda foamy) Have popcorn in a large bowl and pour the mixture over it.   Stir together and form balls.

Easy, Healthy, and Good

I'm back!  

Here's a winner I made recently.  It's so fast and easy, but best of all, my kids really liked it.  Don't be afraid to add the pine nuts - the kids really liked those!  I served this with some homemade bread, salad, and fresh strawberries.  Yum!

Penne with Ricotta and Pine Nuts

• 1/3 cup pine nuts
• 1 pound whole wheat penne pasta (health food store)
• 1 1/2 pound baby spinach, washed
• 2 Tb olive oil
• Course salt and fresh ground pepper
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese

1. Preheat the oven to 350*.  Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
2. Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking.  Drain; return the pasta and spinach to the pot.
3. Add the olive oil; season generously with salt and pepper.  Toss well.
4. Serve immediately, topped with the ricotta, pine nuts, and parmesan.  

Serves 6

I just stirred in the pine nuts and cheeses.  It didn't look as pretty, but I have found that it's better with the kids if you don't give them options.  You better try this.  It doesn't get any easier than that!

Did you say PIZZA?

Jeff and I love to grill pizza.  This is the best dough recipe I have found. Just make sure you make it ahead of time.  It works great in the oven as well as the grill.  I also threw in a quick sauce recipe if you are feeling ambitious.   Yummy!

Pizza Dough

• 1 pkg active dry yeast (2 1/4 tsp)
• 1 cup warm water   
• 1 cup ice-cold water
• 1 Tbl sugar
• 1 Tbl salt
• 2 Tbl olive oil
• About 5 1/4 to 5 1/2 cups flour

1. In a small bowl stir yeast into warm water. Let stand until yeast dissolved, about 5 minutes.

2. In another bowl, mix cold water, sugar, and salt until dissolved. Stir in olive oil.

3. In Bocsh mixer, place 5 1/4 cups flour.  Add yeast mixture to flour along with cold-water mixture.  Beat the dough on low with dough hook until smooth not sticky, about 12 minutes.  (This recipe works best in a Bocsh.  It is really heavy and can stop up the mixer.  You can do it in other mixers, just make sure you let the motor cool off periodically.)

4. Scrape dough onto floured surface. Cut dough in half.  Pull edges together on bottom and pinch and seal to form a tight ball.  Place each ball into gallon size Ziploc bag and squeeze air out.  Place in fridge leaving enough room for ball to double in size. 

 Chill at least 10 hours or up to 2 days ahead.

Recipe makes 2 pizzas

 Quick Pizza Sauce

In a bowl, mix 1 can (14oz or 1 3/4 cups) chopped or diced tomatoes including juices, 1 (6oz) can tomato paste, 2 Tbl chopped fresh basil leaves, or 2 tsp dried basil, 1 1/2 Tbl extra virgin olive oil, 1 1/2 tsp dried oregano. 1 1/2  tsp sugar, and 1/2 tsp chopped garlic.  Add salt to taste.  Makes about 2 1/2 cups.