Eggplant Lasagna

Ingredients: Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry 1 egg white or 2 tbsp. liquid egg whites 1/2 cup fat-free ricotta cheese (or alternative below) 1 tbsp. chopped fresh basil 1/2 tsp. chopped garlic 1/4 tsp. salt Dash ground nutmeg 1 cup chopped mushrooms 1 cup canned crushed tomatoes 1/2 tbsp. Italian seasoning Additional salt, black pepper, to taste 2 sheets oven-ready lasagna noodles (like the kind by Barilla) 1/4 cup shredded part-skim mozzarella cheese 1 tbsp. reduced-fat Parmesan-style grated topping Directions: Preheat oven to 425 degrees. Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened. Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside. Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice. Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy! MAKES 2 SERVINGS I have to say this is one yummy dinner to have.  This not only is a quick lasagna to create but it is low cal also.  Romantic dinner for two? Add a nice tossed salad and maybe a nice desert of some fresh fruit. recipe can be found here http://www.hungry-girl.com/newsletters/raw/1358 Yes Hungry-Girl Rocks!!!!!!

Too-EZ Fish Taco Supreme

Too-EZ Fish Taco Supreme

1 serving = 258 calories (believe me it is a bunch of food)

Ingredients

4 ounces of raw tilapia (or other low cal fish you like)

1/3 cup thinly sliced onion

1/3 cup thinly sliced bell pepper

½ teaspoon taco seasoning mix

1 teaspoon lime juice

1 large corn tortilla (we used low cal flour ones instead)

¼ cup canned black beans, drained and rinsed

Preheat oven to 400 degrees.

Place fish and sliced veggies in a bowl and spray with a light mist of nonstick spray. Sprinkle with taco seasoning and lime juice, and toss to combine. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with non-stick spray. Transfer fish and veggies to the center of the foil.

Fold up and seal the foil creating a pouch.

Bake in the oven for about 15 minutes r until the fish is cooked.  Allow the packet to cool for a bit then carefully open it up.

Warm your tortilla a little, place your beans and fish mixture in the center and fold up the sides.

Eat and Enjoy!!!

This recipe is for 1 serving

Adapted from Hungry Girl 300 for 300 cookbook.

Let me say this is one super yummy recipe.  I do not think you will be disappointed…well unless you don’t care for fish that is.

S'mores Oatmeal - HG style!

Can you believe that this yummy goodness is oatmeal?  How about can you believe that it is around 300 calories? I have to admit that I was also very surprised.  When I first came across this recipe in the new cookbook I was shocked for several reasons...
1. who puts hot cocoa mix in oatmeal,
2. who would put marshmallows in their oatmeal, and
3. Graham crackers - really!

I am a newbie to cooking oatmeal but low and behold it is quite simple (just takes about 15 minutes).
The recipe calls for a diet hot cocoa mix (25 calories), almond milk vanilla flavored, old fashioned oats, marshmallows, graham cracker, chocolate chips.

Put it all together and you have yourself a delicious treat.  When we had it for the first time I felt like I was consuming a bowl of fresh cook pudding.  I am a sucker for warm chocolate pudding.

Yummy!

Hungry Girl Cook Book

I was surfing the net (go figure right) and several times have come across things referring to Hungry Girl.  I decided to search on Amazon and find a copy of one of her cookbooks.  With Hubby and I wanting to eat better and try to shed the pounds (again) I was like lets go for it.  We came up with the idea that we would try to make each recipe at least once...and with that being said I plan on blogging my experiences and thoughts about each one.

So please come with us on this culinary journey while we explore the world of Hungry Girl recipes (oh I will still be posting about other things too - just to keep you on your toes)!

Smiles :)

Watergate Salad recipe

I could not believe this recipe was in my inbox from Kraft just a minute ago. This treat brings back many yummy memories for me as a child. I think this was the first thing my Grandmother had ever shown me how to create. I have made this salad for many different occasion and I hope you do also!

What You Need

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup chopped PLANTERS Pecans

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

MIX first 4 ingredients in large bowl until well blended.

STIR in COOL WHIP.

REFRIGERATE 1 hour.

ENJOY!!!!

Lemon Thyme Chicken with Sauteed Veggies

I was reading my April issue of Fitness magazine and came across this incredible recipe for chicken and a side of veggies. I was amazed at the fact it was so low in calories.

Lemon-Thyme Chicken with Sauteed Vegetables
Recipe adapted from Fitness Magazine

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
1 whole lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons olive oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
1 1/2 cups grape tomatoes, halved
2 medium zucchini


Directions:
1. In a ziplock bag, combine juice from 1/2 of lemon, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice from other half and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

*** the calories are most likely less then what is listed due to the fact that the original recipe called for feta cheese and I omitted it****

Orange Cupcakes = Yummy!

Orange Cupcakes with Cream Cheese Icing

ingredients:
1/2 cup unsalted butter
2/3 cups sugar
3 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
zest of an orange
1/4 cup orange juice (I used the orange I zested)

**** I made sure all of my ingredients were room temperature before starting****

In mixing bowl beat butter until smooth and slowly add in sugar.  Beat until fluffy, add one egg at a time beating well in between each one.  Add flour, baking powder and salt.  Mix well.  Add juice and zest and continue to beat well.

Fill paper lined cupcake holders 2/3 full and bake in a 350 degree oven for 18 minutes.


Cream Cheese Icing

1 8 ounces cream cheese
1/4 cup butter
2 cups powdered sugar
1 1/2 teaspoon vanilla extract

****Make sure all items are room temperature****

Mix cream cheese and butter together well with mixer until fluffy and add in the sugar and vanilla.  Continue to beat until blended well.

Update and a Recipe!

Sorry I have been away for so long.  Our move to the South has been a success.  I will be posting pictures of the trip and catching up so don't be surprised to see a bunch of posts and pictures over the next couple of days.  :)

Now before we left Kansas we cooked our last meal in our old home.  We had Portabella Burgers.

Ingredients:
Portabella Mushrooms (1 per serving)
Feta cheese
Italian dressing
1 can of tomatoes with Basil, oregano, and garlic



How to:

Heat up the grill!!!

Place the mushroom caps open side up on the hot grill.  Pour dressing into cap and cook for a bit.







After mushroom has cooked for a while turn over and grill on the other side.


Grill for a bit longer then remove from the heat.  Top with the tomato mixture and cheese, place on bun and enjoy!

Citrus Garlic Shrimp

This is a recipe from my own recipe box.

Ingredients:

1 package noodles
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked cleaned shrimp - peeled
Parmesan cheese

How to:
Cook noodles according to package.

In a blender combine the next eight ingredients from list above. Blend well.

Pour into large skillet and bring to boil.

reduce heat and place in shrimp.

Simmer uncovered for 3 to 4 minutes or until the shrimp are pink.

Drain noodles. Toss in the shrimp mixture.

Sprinkle with cheese and enjoy!

Beef-N-Broccoli

Another recipe of my mother's to add to my recipe box. This is her Beef-N-Broccoli recipe. I just love love love this one. Every year for my birthday I would request that she would make this for me. Well this and the hot milk cake. I have been to many restaurants and have NEVER found a place that makes beef-n-broccoli as good as my mother's...not even close.

So here it is.......

Ingredients:

Marinade:
2 teaspoons rice wine or dry sherry (cooking wine)
1 teaspoon baking soda
2 Tablespoons soy sauce
2 Tablespoons sesame oil
1/2 teaspoon sugar

The rest:

1/2 pound broccoli tops
2 teaspoon corn starch
1/3 cups water
7 tablespoons vegetable oil
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon soy sauce
2 cans chicken broth
1/4 teaspoon pepper

The how to:

use a cleaver to slice beef across grain and at an angle into thin strips.

Mix marinade ingredients in a medium bowl. Add beef strips; mix well. let stand at least 30 minutes.

Cut each broccoli tops lengthwise in to 2 or 3 pieces.

Dissolve cornstarch in water to make a paste; set aside.

Heat 6 tablespoons of oil in wok over medium high heat for 1 minute.

Stir fry marinated beef until very lightly browned.

Remove beef, draining well over wok; set aside. Add 1 Tablespoon oil to oil left in wok...heat 30 seconds. Stir-fry garlic 30 seconds. Add broccoli tops - stir fry 5 minutes.

Add cornstarch paste, salt, soy sauce, chicken broth and pepper.

Stir-fry until sauce thickens slightly.

Add cooked beef, mix well.

Remove from wok and arrange on a platter.

I hope you enjoy this as much as I do.

Thanks mom for sharing this with me.

Smiles

Mom's Meatloaf

I am adding another recipe to the list with my mother's meatloaf. I am hoping that one day I will have all of my recipes recorded here on the blog.

Ingredients:
Ground beef or Ground turkey
saltine crackers
salt and pepper
1 egg
potatoes
canned green beans
margarine or butter







How to:

****just like my mother I used an electric skillet****

Pre heat skillet to 350 degrees

 
 

Mix ground beef, salt and pepper, 1 egg and crackers together.  Form into loaf and place in the electric skillet.

Brown on both sides.

Wash and quarter potatoes.  Add them to the skillet around the meatloaf.  Cook for about 5 minutes and turn temperature to 275.  Slice the butter and put in the skillet with the meat and potatoes.

Drain the green beans and add them to the skillet as well.

Cook with the lid on until done.  Depending on the amount it should take about 30 minutes.

I hope you enjoy this recipe as much as we do.  If you make this dish or any others I have posted here on my blog please share it with me.  I would love to hear about it.

Smiles!

Lemon Meringue Pie

Lemon + Meringue + Pie = YUMMY!

I don't know about you but I sure love lemon and what better way to have it during the summer then in a lemon meringue pie!

Here is how I made the one in the photo. I know there are many ways to create this old time favorite but this is how I did it.

Ingredients:

1 box of lemon pudding mix (I used instant)
1 pre-made pie crust
3 egg whites
1/4 teaspoon cream of tarter
1/4 cup of sugar
1/2 teaspoon vanilla extract
1 3/4 cup milk

Directions:

Preheat oven to 450 degrees

roll out pie crust and place in a pie pan (I used a 9 inch one)
place in heated oven and bake for 10 minutes. Make sure you poke holes in bottom of crust before you bake it.

Once baked let cool and prepare the pie filling. To do that I mixed the powder mix with the milk and mixed really well.

When the crust is cool pour in the filling mix and put the pie in the refrigerator to chill.

Turn the oven to 400 degrees.

To make the meringue:

Place egg whites and cream of tarter in a clean bowl. Whip together until they start to thicken. Slowly beat/whip in the sugar. Whip in the vanilla. Continue to beat egg whites until they are glossy and can hold a peak.

Spread the meringue over the pie and put in the oven for another 10 minutes to brown.

Take the pie out of the oven and let cool. Once cooled to room temperature chill for at least 1 hour before serving.


I hope you enjoy this recipe.

Smiles

Hot Milk Cake

As a child did you just have a special yummy food item that you would crave? Well for me it was/is a Hot Milk Cake. My mother would bake this cake when I was growing up...Oh heck she still bakes it...this year on my birthday she baked me one {yes I am smiling} I love this cake so much that it was what I would just beg my mother to bake it for me. It is such a yummy cake. It is a dense cake like the pound cake but yet it has a flavor all of its own.

I decided that with our move approaching so rapidly that I needed to learn how to make this cake all on my own.

I found my copy of the recipe my mother had given me, gathered my ingredients and got busy. Determined to complete it with out calling mom I studied the recipe and thought every action out.

My cake was not a total flop but it was not like mom's at all. I am not sure where I went wrong...heck i followed the card.

Here is my cake....


After I tasted the cake and noticed it was not like my mom's I did what any girl would do... I called my mommy ! We discussed it and we have no idea what went conky. So with that being said my mother and father are coming to town for my hubby's return home from Iraq and she is going to help me make the cake. I hope that I can come back and post about my recipe sucess.

If you want to try your own hand at this cake you will find the recipe below. Please share your experiences with us. I know I really want to hear all about it.


Hot Milk Cake

Ingredients:
4 or 5 eggs
cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup whole milk, scaled
1 stick real butter

Preheat oven to 375

To scald milk place your stick of butter in pan with milk - heat until butter is melted and the two are almost to a boil.

In a large bowl beat eggs till they are fluffy. Slowly add sugar and vanilla, blend well.

Carefully and slow add the flour, baking owder and scalded milk.

Grease and flour your pan (my mother uses an angel food cake pan, I used a bundt pan)

Pour your batter in to the pan

13X9 pan bake for 30-35 minutes
funnel pan bake for 40-45 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Happy Eats!

Smiles

Coconut Meringue Cookies

Around here we just LOVE coconut anything.  One of our all time favorites is the Coconut meringue Cookies.  They are light and filling all in one yummy cookie.

I wanted to share it with you.  If you make a batch of these please share your thoughts with me... I would love to hear them.

Ingredients:
1 1/2 cups sweet shredded coconut
2 eggs whites
1/4 tsp. vanilla
dash of salt
2/3 cups sugar



Directions:




Beat the egg whites, dash of salt and vanilla together














Beat until soft peaks form.










Gradually add in the sugar while beating until peaks are stiff and glossy.











Fold in coconut


















I placed parchment paper over my baking sheet and sprayed it with nonstick spray then I dropped them rounded spoonfuls.











Bake them for about 18 minutes in a 325 degree oven until they are slightly brown and set.








Wait until cool and enjoy.  We store ours in a airtight container.  I am not sure how long they will keep because around here they don't last long...LOL.





***please note I did try to send these to my Hubby during his deployment...they did not make it, sadly enough***





Smiles

Chicken Stroganoff

Today I prepared some chicken stroganoff. I thought I would share it with all of you. You start with chicken. I used boneless skinless chicken breasts. You need to cut them into slices.     

You also need to chop a small onion and a clove of garlic. Place these two items into a heated pan that you have placed 2 tablespoons of oil and butter.Cook the onions and garlic down for a bit then add the chicken. I would say give or take about 5 to 6 minutes on both sides of the chicken. Make sure it is cooked well. Browned would be great (mine did not turn brown).

During this time the chicken is cooking you should be slicing some mushrooms. After the chicken is cooked add the mushrooms and two teaspoons of paprika to the pan.  Mix well.

Cook them down for a bit. Add 1/2 cup of white wine, you may wish to turn the heat up a bit and get it to boil.

After it boils you can turn it down but you will need to continue to cook it until the sauce reduces by half.

You will then need to add sour cream to the chicken mixture. Mix well and cook until warm through.

I served mine with rice. Very yummy!

Wicked Chicken

I came across the recipe for Wicked Chicken while thumbing through the Occasions to Celebrate magazine Halloween 2009 edition. I told myself that this would be a nice recipe to try. As most recipes go I always do it my way. LOL.

ingredients:

olive oil
boneless skinless chicken breast
salt
pepper
minced shallots
white wine ( I used cooking white wine)
jar of sun-dried tomatoes packed in oil
thyme
chicken broth
and 1 cup heavy whipping cream

I hardly ever use exact measurements when I am cooking so this is what I did...

place a little oil in a skillet and heat. Salt and pepper the chicken and place in warm skillet to brown on both sides. While you are doing that preheat your oven to 400 degrees. After your chicken is browned remove them to a baking dish. While they take a rest in the dish, mince up the shallots and cook them until they are soft, add the wine to the pan (about 1/2 cup)...cook until it reduces by 2/3. At this time add the tomatoes and thyme (maybe 1 tablespoons worth) - cook for 5 minutes. Add chicken broth (1 can should do it) and cook for another 10 minutes or until reduced by half. Slowly add the cream and bring to a simmer. Pour the sauce over the chicken and bake for 20 minutes or until a meat thermometer inserted in breast registers 170 degrees.

Serve warm...

I served mine with garlic mashed potatoes.... turned out very yummy!


I will try to come back soon and post more pictures to go along with this recipe. :)

Cake Balls

I recently came across a website called bakerella.com. She has so many amazing recipes on her site. I found the recipe for cake pops so fun I just had to give it a go!

I started with a chocolate cake that I crumbled up and mixed in room temperature cream of cheese icing.

I mixed it together so you could not see any white from the icing.

Next I used a cookie scoop and scooped out the cake mixture and placed it on a cookie sheet covered with waxed paper.

I took the scoops of cake and rolled them into balls between my clean hands... this is so important...clean hands...LOL!

A nice sheet of naked cake balls

After all of the fun the balls had they were feeling very tired. I decided to place them in the fridge for a rest (over night to be exact)
After the balls woke in the morning they needed a nice warm bath. A nice vanilla bath will do the job :) I used a vanilla candy coating for the bath. I placed the chips in a microwaveable bowl and melted it at 30 second intervals.

In they go..one at a time.

Using a spoon I shook off the extra coating before placing them on a sheet covered in waxed paper.

After the candy coating had time to harden I decorated them with more melted candy coating colored blue.
They turned out to be very YUMMY. I am sure that this will be a treat that will be made many more times in my house.