Who doesn't enjoy some blueberry pancakes to switch up your morning routine every now and again...and without paying a large cost AND saving 400 calories....again, I ask, who really doesn't want to try this delicious, fluffy, fruity little joys!? They are not hard to make and they are even easier to eat! Try your hand at these and your family will be thanking you! Keep on cookin' :)
Ingredients:
2 cups frozen wild blueberries
1/2 cup water
1/4 cup sugar
1 cup plain Greek-style yogurt
1 cup low-fat cottage cheese or ricotta
3 eggs
Juice of 1 lemon
1 cup white whole-wheat flour
1/2 tsp baking soda
Pinch of salt
Instructions:
- Mix the blueberries, water and sugar in a sauce pan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart. Whisk together the yogurt, cottage cheese, eggs and lemon juice in a bowl.
- Mix the flour, baking soda and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.
Heat a large skillet or saute pan over medium-low heat. Coat with nonstick cooking spray and add batter in large sponfuls (about1/4 cup each). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.
Makes 4 servings/Cost per serving: $2.23
310 Calories
8 g fat (3.5 Saturated)
500 mg Sodium
You save 400 calories and $ 5.76 from the IHOP blueberry pancakes!
Recipe from "Cook This, Not that: Kitchen Survival Guide" by David Zinczenko & Matt Goulding
Breakfast Pizzas
Thursday, May 3, 2012
Love pizza? Why not incorporate that into your breakfast? This is a simple way to get your day started right in a form that is so easy to take on the go. I know we have some pizza lovers out there. Try it and let me know what you think! Or if you made any small changes that made it even better! Not sure how that is possible...but I'm sure you smarties out there will find a way :)
Ingredients:
1/2 Tbsp butter
6 eggs, beaten
Salt and pepper to taste
4 oz ham, cut into thin strips
4 whole-wheat or multi-grain English muffins, split and lightly toasted
1 cup prepared salsa
1 cup shredded low-fat Jack or Cheddar
Instructions:
- Preheat the broiler. Heat the butter in a large nonstick pan. When the butter is fully melted, season the eggs with salt and pepper, then add to the pan, along with the ham strips. Cook, using a wooden spoon or rubber spatula to keep stirring the eggs as they set. Remove the pan from the heat about 20 seconds before the eggs are fully done (they'll continue to cook in the pan and in the over).
- Slather each English muffin half with a good spoonful of salsa. Divide the eggs among English muffins, then top with the cheese. Place all the English muffins on a baking sheet and broil (6" from the heat is ideal) until the cheese is fully melted and browned around the edges.
Makes 8 pizzas, or 4 servings/Cost per serving: $1.96
350 calories
19 g fat (8g saturated)
900 mg sodium
You save 430 calories and $6.03 over Denny's Moons Over My Hammy!
Recipe from "Cook This, Not that: Easy & Awesome 350-Calorie Meals" by David Zinczenko & Matt Goulding
Ingredients:
1/2 Tbsp butter
6 eggs, beaten
Salt and pepper to taste
4 oz ham, cut into thin strips
4 whole-wheat or multi-grain English muffins, split and lightly toasted
1 cup prepared salsa
1 cup shredded low-fat Jack or Cheddar
Instructions:
- Preheat the broiler. Heat the butter in a large nonstick pan. When the butter is fully melted, season the eggs with salt and pepper, then add to the pan, along with the ham strips. Cook, using a wooden spoon or rubber spatula to keep stirring the eggs as they set. Remove the pan from the heat about 20 seconds before the eggs are fully done (they'll continue to cook in the pan and in the over).
- Slather each English muffin half with a good spoonful of salsa. Divide the eggs among English muffins, then top with the cheese. Place all the English muffins on a baking sheet and broil (6" from the heat is ideal) until the cheese is fully melted and browned around the edges.
Makes 8 pizzas, or 4 servings/Cost per serving: $1.96
350 calories
19 g fat (8g saturated)
900 mg sodium
You save 430 calories and $6.03 over Denny's Moons Over My Hammy!
Recipe from "Cook This, Not that: Easy & Awesome 350-Calorie Meals" by David Zinczenko & Matt Goulding
Breakfast Hash...for under 350 calories!
Wednesday, May 2, 2012
Hash has carried the negative light for too long! David and Matt have flipped that negative to a positive to this healthy (but still amazing) version of breakfast hash. With switching some traditional ingredients with some new, healthier options...you go from almost 700 calories to not even 300! Let's check out how they made this one work...
Ingredients:
2 medium sweet potatoes, peeled and cut into 1/4" cubes
1/2 Tbsp olive oil
2 links uncooked chicken sausage
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/8 tsp cayenne pepper
Salt and pepper to taste
4 eggs, fried sunny-side up
Tabasco sauce
Instructions:
- Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook until fork tender, about 10 minutes. Drain.
- Heat the oil in a large cast-iron or nonstick skillet over medium heat. Cut open the sausage casing and squeeze the meat directly into the pan, discarding the casing. Saute for 4 to 5 minutes, until the meat is cooked through. Transfer to a plate.
- In the same pan, add the reserved sweet potatoes, the onion and red pepper. Cook until the potatoes and vegetables are browned, about 7 minutes. Return the sausage to the pan, season with the cayenne and salt and pepper. Stir to mix
- Divide the hash among four plates or bowls. Top each serving with a fried egg and Tabasco sauce.
Makes 4 servings/Cost per serving: $1.50
230 calories
11 g fat(4.5 saturated)
290 mg sodium
You save 451 calories and $5.99 over Bob Evans Pot Roast Hash!
Recipe from "Cook This, Not that: Easy & Awesome 350-Calorie Meals" by David Zinczenko & Matt Goulding
Ingredients:
2 medium sweet potatoes, peeled and cut into 1/4" cubes
1/2 Tbsp olive oil
2 links uncooked chicken sausage
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/8 tsp cayenne pepper
Salt and pepper to taste
4 eggs, fried sunny-side up
Tabasco sauce
Instructions:
- Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook until fork tender, about 10 minutes. Drain.
- Heat the oil in a large cast-iron or nonstick skillet over medium heat. Cut open the sausage casing and squeeze the meat directly into the pan, discarding the casing. Saute for 4 to 5 minutes, until the meat is cooked through. Transfer to a plate.
- In the same pan, add the reserved sweet potatoes, the onion and red pepper. Cook until the potatoes and vegetables are browned, about 7 minutes. Return the sausage to the pan, season with the cayenne and salt and pepper. Stir to mix
- Divide the hash among four plates or bowls. Top each serving with a fried egg and Tabasco sauce.
Makes 4 servings/Cost per serving: $1.50
230 calories
11 g fat(4.5 saturated)
290 mg sodium
You save 451 calories and $5.99 over Bob Evans Pot Roast Hash!
Recipe from "Cook This, Not that: Easy & Awesome 350-Calorie Meals" by David Zinczenko & Matt Goulding
Breakfast Burritos
Tuesday, May 1, 2012
Take an oversize tortilla and stuff it full of sausage and cheese, and you're in for a rude awakening. By swapping out worthless white tortillas for whole wheat, swapping fatty pork sausage for the lean chicken kind and adding fiber rich beans and fresh avocado, we've slashed the calories in half while increasing the overall nutrition (and deliciousness)
Ingredients: 1/2 Tbsp olive oil
2 cooked chicken sausage links, diced
1 red onion, diced
6 eggs, lightly beaten
Salt and pepper to taste
chopped cilantro
4 whole-wheat tortillas (10")
1 cup black beans, rinsed, drained and heated
1/2 cup shredded Cheddar or Jack cheese
1 avocado, pitted, peeled, and sliced
Salsa
Pickled Jalapenos, optional
Instructions:
- Heat the oil in a large skillet or saute pan over medium heat. Add the sausage and onion; cook for 5 minutes or until lightly browned. Turn the heat to low
- Pour the eggs into the skillet. Cook slowly, constantly stirring with a wooden spoon unti lthe eggs are firm but still mosit. Remove from the heat, season with salt and pepper, and stir in the cilantro
- Wrap the tortillas in damp paper towels and heat in the microwave for 45 seconds. (Or heat them individually in a dry pan until warm and lightly toasted.) Divide the eggs, beans, cheese and avocado among the tortillas. Roll into tight packages and top each burrito with salsa, more cilantro and jalapenos (if using).
Makes 4 servings/Cost per serving: $2.42
415 calories
17 g fat (5g saturated)
625 mg sodium
Save 384 calories and $3.57 from the Bob Evans Meat Lovers' BOBurrito
Recipe from "Cook This, Not that: Kitchen Survival Guide" by David Zinczenko & Matt Goulding
Ingredients: 1/2 Tbsp olive oil
2 cooked chicken sausage links, diced
1 red onion, diced
6 eggs, lightly beaten
Salt and pepper to taste
chopped cilantro
4 whole-wheat tortillas (10")
1 cup black beans, rinsed, drained and heated
1/2 cup shredded Cheddar or Jack cheese
1 avocado, pitted, peeled, and sliced
Salsa
Pickled Jalapenos, optional
Instructions:
- Heat the oil in a large skillet or saute pan over medium heat. Add the sausage and onion; cook for 5 minutes or until lightly browned. Turn the heat to low
- Pour the eggs into the skillet. Cook slowly, constantly stirring with a wooden spoon unti lthe eggs are firm but still mosit. Remove from the heat, season with salt and pepper, and stir in the cilantro
- Wrap the tortillas in damp paper towels and heat in the microwave for 45 seconds. (Or heat them individually in a dry pan until warm and lightly toasted.) Divide the eggs, beans, cheese and avocado among the tortillas. Roll into tight packages and top each burrito with salsa, more cilantro and jalapenos (if using).
Makes 4 servings/Cost per serving: $2.42
415 calories
17 g fat (5g saturated)
625 mg sodium
Save 384 calories and $3.57 from the Bob Evans Meat Lovers' BOBurrito
Recipe from "Cook This, Not that: Kitchen Survival Guide" by David Zinczenko & Matt Goulding
Sun Rise Sandwich
Monday, April 30, 2012
Breakfast is the most important meal of the day. So..this week will be ALL about....that's right, you guessed it! BREAKFAST!!
It has been said to stay healthy and prevent yourself from overeating later in the day, you should have a nice hearty breakfast. This recipe will help you get some dairy, grains and protein in...helping you survive the morning rush with less snacking and less calories than fast food chain. Enjoy!
Ingredients:
1 tsp Canola or Olive Oil
1 Egg
Salt and pepper to taste
2 oz Smoked Turkey Breast
1 Slice American Cheddar or Pepper Jack cheese
1 Thick slice tomato
1 Whole-wheat English muffin, split and toasted
1 Tbsp Guacamole
Instructions:
- Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fy until the white is set but the yolk is still runny, about 5 minutes. Season with salt and pepper.
- Place the turkey on a plate, top with the cheese and microwave for 30 to 45 seconds, until the turkey is hot and the cheese is melted.
- Place the tomato on the bottom half of the English muffin and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin and crown the sandwich.
Makes 1 serving/Cost per serving: $2.34
380 Calories
13g Fat (3.5 Saturated)
980 mg sodium
You save 280 calories and $0.91 from the Dunkin' Donuts Sausage, Egg & Cheese on a Bagel
Recipe from "Cook This, Not that: Kitchen Survival Guide" by David Zinczenko & Matt Goulding
It has been said to stay healthy and prevent yourself from overeating later in the day, you should have a nice hearty breakfast. This recipe will help you get some dairy, grains and protein in...helping you survive the morning rush with less snacking and less calories than fast food chain. Enjoy!
Ingredients:
1 tsp Canola or Olive Oil
1 Egg
Salt and pepper to taste
2 oz Smoked Turkey Breast
1 Slice American Cheddar or Pepper Jack cheese
1 Thick slice tomato
1 Whole-wheat English muffin, split and toasted
1 Tbsp Guacamole
Instructions:
- Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fy until the white is set but the yolk is still runny, about 5 minutes. Season with salt and pepper.
- Place the turkey on a plate, top with the cheese and microwave for 30 to 45 seconds, until the turkey is hot and the cheese is melted.
- Place the tomato on the bottom half of the English muffin and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin and crown the sandwich.
Makes 1 serving/Cost per serving: $2.34
380 Calories
13g Fat (3.5 Saturated)
980 mg sodium
You save 280 calories and $0.91 from the Dunkin' Donuts Sausage, Egg & Cheese on a Bagel
Recipe from "Cook This, Not that: Kitchen Survival Guide" by David Zinczenko & Matt Goulding
Tempting Tasty Treats - Raspberry Lemonade Freeze
Saturday, April 28, 2012
With summer here, we need to start finding those snacks and desserts to cool us off from this beautiful, but hot, sun shine! :) This is a dessert you can do ahead of time and just let chill in the freezer until you and your guest are ready for it after some fun in the sun! Don't forget your sunblock! :)
Raspberry Lemonade Freeze
Ingredients:
Nut Crust -
1/2 cup firm butter or margarine
1 cup all purpose flour
1/2 cup finely chopped nuts
Filling -
2 pints raspberry sorbet, slightly softened
1 pint vanilla ice cream, slightly softened
1/2 cup frozen (thawed) pink lemonade concentrate
1 cup frozen (thawed) whipped topping
Few drops red food color, if desired
1 cup fresh raspberries
Additional frozen (thawed) whipped topping, if desired
Additional fresh raspberries, if desire
Directions:
Nut Crust -
Line bottom and sides of square pan, 9X9X2 inches, with aluminum foil, leaving 1 inch of foil over handing at 2 opposite sides of the pan. Cut butter into flour in medium bowl, using pastry blender or criss crossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in pan. Bake about 15 minutes or until light borwn. Cool completely.
Filling -
Spoon sorbet over crust and spread evenly; place in freezer. Mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color in medium bowl. Fold in 1 cup raspberries. Spread over layer of sorbet. Freeze about 4 hours or until firm.
Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store covered in freezer. Makes about 12 servings.
Raspberry Lemonade Freeze
Ingredients:
Nut Crust -
1/2 cup firm butter or margarine
1 cup all purpose flour
1/2 cup finely chopped nuts
Filling -
2 pints raspberry sorbet, slightly softened
1 pint vanilla ice cream, slightly softened
1/2 cup frozen (thawed) pink lemonade concentrate
1 cup frozen (thawed) whipped topping
Few drops red food color, if desired
1 cup fresh raspberries
Additional frozen (thawed) whipped topping, if desired
Additional fresh raspberries, if desire
Directions:
Nut Crust -
Line bottom and sides of square pan, 9X9X2 inches, with aluminum foil, leaving 1 inch of foil over handing at 2 opposite sides of the pan. Cut butter into flour in medium bowl, using pastry blender or criss crossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in pan. Bake about 15 minutes or until light borwn. Cool completely.
Filling -
Spoon sorbet over crust and spread evenly; place in freezer. Mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color in medium bowl. Fold in 1 cup raspberries. Spread over layer of sorbet. Freeze about 4 hours or until firm.
Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store covered in freezer. Makes about 12 servings.
Tempting Tasty Treats - Lime Meltaways
Friday, April 27, 2012
Melt in your mouth delish! Light dessert, but leaves you feeling very satisfied with your choice. I'm not a huge lime fan...and I enjoyed these quiet a bit. So much I had to have someone take them away from me. I had suddenly turned into the lime cookie monster! haha, so try to contain yourself...and if not, well...enjoy :) hehe!
Lime Meltaways
Ingredients:
Lime Glaze -
1/2 cup powdered sugar
2 tsp grated lime peel
4 tsp lime juice
Cookie -
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tbs grated lime peel
1/2 tsp vanilla
Lime Glaze
Directions:
Lime Glaze -
Mix all ingredients until smooth.
Cookie -
Heat over to 350F. Beat butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, cornstarch, lime peel and vanilla until well blended.
Place dough in cookie press with ribbon tip. Form long ribbons of dough on ungreased cookie sheet. Cut into 3 inch lengths.
Bake 9 to 11 minutes or until edges are golden brown. Remove from cookie sheet to wire rack. Cool completely.
Brush Lime Glaze over cookies. Makes about 4 dozen cookies.
Lime Meltaways
Ingredients:
Lime Glaze -
1/2 cup powdered sugar
2 tsp grated lime peel
4 tsp lime juice
Cookie -
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tbs grated lime peel
1/2 tsp vanilla
Lime Glaze
Directions:
Lime Glaze -
Mix all ingredients until smooth.
Cookie -
Heat over to 350F. Beat butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, cornstarch, lime peel and vanilla until well blended.
Place dough in cookie press with ribbon tip. Form long ribbons of dough on ungreased cookie sheet. Cut into 3 inch lengths.
Bake 9 to 11 minutes or until edges are golden brown. Remove from cookie sheet to wire rack. Cool completely.
Brush Lime Glaze over cookies. Makes about 4 dozen cookies.
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