Each year I look for some sort of homemade gift to make for clients and co-workers. This year I couldn't pass up the homemade Bailey's recipe I found! I LOVE Bailey's and coffee! It seemed to be a hit and most people were shocked when I told them how easy it was to make.
Here is the recipe.
I was a little concerned about the raw eggs myself, but most of what I read said that anything dangerous is killed off my the alcohol.
HOMEMADE BAILEY'S IRISH CREAM
----------------
3 eggs
1 can sweet condensed milk
1/2 pt. heavy cream
2 tbsp. chocolate syrup
1 tsp. vanilla or almond extract
1/4 c. milk
1/2 to 1 c. irish whiskey (I used Jameson)
Place all ingredients in a blender. Blend for approximately
2 minutes. Pour into a container and chill for about 2 hours
before serving. Must be kept refrigerated. Yields:
approximately 1 1/2 to 2 quarts. Great to serve around the
holidays.
I also packaged this in frapaccino bottles and wrote on the bottle. Turned out so cute!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, December 28, 2012
Sunday, October 7, 2012
Creamy White Chicken Chili
Its Fall, its chilly out, the Cards are in the playoffs...what could be better? How about some yummy white chicken chili on a Sunday afternoon! I looked around on the internet for a good recipe. I like my white chili creamy, so this is what I came up with...
Creamy White Chicken Chili (my way)
1/2 box chicken broth
1 brick cream cheese
4 half chicken breasts chopped/cubed small
3 cans white beans (great white northern, and white kidney)
1 can white sweet corn
1 can diced green chilis
1 tbsp. cumin
garlic pepper (to taste)
pepper (to taste)
Start by cooking diced chicken in a little olive oil with garlic pepper until no longer pink. Add green chilis and chicken broth...let simmer a few minutes. Add remaining ingredients and let simmer 15 minutes or so. (I actually added another can white beans and another can of corn because I was having a larger crowd. Make it your own!)
I also bought some sour cream and chives to add to the top!
Go CARDS!!
Creamy White Chicken Chili (my way)
1/2 box chicken broth
1 brick cream cheese
4 half chicken breasts chopped/cubed small
3 cans white beans (great white northern, and white kidney)
1 can white sweet corn
1 can diced green chilis
1 tbsp. cumin
garlic pepper (to taste)
pepper (to taste)
Start by cooking diced chicken in a little olive oil with garlic pepper until no longer pink. Add green chilis and chicken broth...let simmer a few minutes. Add remaining ingredients and let simmer 15 minutes or so. (I actually added another can white beans and another can of corn because I was having a larger crowd. Make it your own!)
I also bought some sour cream and chives to add to the top!
Go CARDS!!
Monday, September 24, 2012
Ice Cream Cone Cupcakes
By no means is this post about fitness or health, but I had to share my experience with making ice cream cone cupcakes! I thought for Parker's birthday party instead of having a cake we would have an ice cream bar and let everyone make their own cones, sundae, etc. She looooves her ice cream, so it fit her perfectly! My baby girl (for now) is 3 :(
Here is how the cupcake ice cream cones are made:
Start by putting 24 cones into a mini muffin tin...super smart pinterest idea :)
Make your cake batter the same as usual. Using a large ziplock or a measuring cup fill cones only about half full!! Let sit a minute to sink in.
Bake 20-25 minutes. I always use my cake tester...never following the timing directions :)
Let cool, ice and decorate however you wish! Just don't try carrying them too far in this! Half of them will end up on the floor @#&%!!! :)
Enjoy!!
Sunday, August 12, 2012
Here's our recipe of the day...
It was another Pinterest Sunday! A kinda rainy blah day, so we decided to make playdoh!
Ingredients: 1 C Flour
1 C Water
1/4 C Salt
1 TBSP Vegetable Oil
2 tsp Cream of Tarter
Food Coloring (actual coloring or a kool-aid packet will do)
Sparkles (If you wanna be a fun mom!)
Sauce Pan and Wooden Spoon Little helping hands.
Steak is for dinner...but making playdoh sure is more fun!
Ingredients: 1 C Flour
1 C Water
1/4 C Salt
1 TBSP Vegetable Oil
2 tsp Cream of Tarter
Food Coloring (actual coloring or a kool-aid packet will do)
Sparkles (If you wanna be a fun mom!)
Sauce Pan and Wooden Spoon Little helping hands.
Steak is for dinner...but making playdoh sure is more fun!
Thursday, August 9, 2012
Hot Soup in the Hot Summer!
This pregnancy has made it tough on me to eat really well. My only cravings in my last pregnancies were cheese, fruit, and ice cream...pretty normal I thought and I still managed to eat really healthy. This time around most of usual veggies have just looked blah to me! I haven't been loving my avocado, kale, and broccoli like usual. I've been wanting heartier foods and the carbs...well, lets just say I'm not following paleo!! I think I bought cous cous, quinoa, and whole grain pasta at Trader Joe's yesterday! Along with Greek Yogurt, Tomato soup and the ingredients for this soup that looked super yummy!! What's up with this? Could it be a boy this time?? Anyway, this recipe says "summer", but I will definitely make this in the fall again! It got rave reviews from my hubby too who hated my last attempt at potato soup, so yay for me!! Oh....and Weight Watchers for the recipe!
A few modifications I made....I used frozen white corn, cooked my bacon ahead of time, and I added a little bit of shredded cheddar at the end :) It hit the spot!
Summer Corn, Bacon and Potato Chowder
A few modifications I made....I used frozen white corn, cooked my bacon ahead of time, and I added a little bit of shredded cheddar at the end :) It hit the spot!
Summer Corn, Bacon and Potato Chowder
Weight Watchers Recipe
Ratings (186)
6PointsPlus Value
Prep time: 20 min
Cook time: 15 min
Serves: 4
Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.
Tuesday, July 10, 2012
Interesting Grilled Summer Recipes
Grilled Corn Salad
Ingredients
2 ears fresh corn, husked
½ cup halved grape tomatoes, preferably organic
1 small ripe but firm avocado, peeled, pitted, and chopped
2 Tbsp finely chopped fresh cilantro
1 green onion, thinly sliced
2 Tbsp extra virgin olive oil
juice from 1 small lime
sea salt & freshly ground black pepper, to taste
Directions
Preheat grill to high. Grill corn, turning every 3-4 minutes, until bright yellow with some charred spots on all sides, about 15 minutes total. Set aside to cool.
In a mixing bowl, combine the halved grape tomatoes, chopped avocado, chopped cilantro, and sliced green onion.
In another bowl, whisk together olive oil and lime juice. Season to taste with salt and pepper.
Cut the grilled corn kernels off of the cob and add to the tomatoes etc. Toss the vinaigrette with the salad; taste and season again with salt and pepper if needed. Serve at room temperature.
Bell Pepper, Tomato, Cucumber and Grilled Bread Salad
Ingredients
4 (1-ounce) slices day-old country-style bread
4 cups coarsely chopped tomatoes (about 1½ pounds)
1 cup finely chopped red onion
¾ cup chopped yellow bell pepper
¾ cup chopped orange bell pepper
½ cup torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
¼ cup red wine vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 garlic cloves, minced
¼ cup extra-virgin olive oil
Directions
. Prepare grill to medium-high heat.
2. Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
Nutritional Information
Calories:178
Fat:9.7g (sat 1.3g,mono 6.6g,poly 1g)
Protein:3.5g
Carbohydrate:19.5g
Fiber:3.1g
Cholesterol:0.0mg
Iron:1.6mg
Sodium:237mg
Calcium:43mg
Ingredients
2 ears fresh corn, husked
½ cup halved grape tomatoes, preferably organic
1 small ripe but firm avocado, peeled, pitted, and chopped
2 Tbsp finely chopped fresh cilantro
1 green onion, thinly sliced
2 Tbsp extra virgin olive oil
juice from 1 small lime
sea salt & freshly ground black pepper, to taste
Directions
Preheat grill to high. Grill corn, turning every 3-4 minutes, until bright yellow with some charred spots on all sides, about 15 minutes total. Set aside to cool.
In a mixing bowl, combine the halved grape tomatoes, chopped avocado, chopped cilantro, and sliced green onion.
In another bowl, whisk together olive oil and lime juice. Season to taste with salt and pepper.
Cut the grilled corn kernels off of the cob and add to the tomatoes etc. Toss the vinaigrette with the salad; taste and season again with salt and pepper if needed. Serve at room temperature.
Bell Pepper, Tomato, Cucumber and Grilled Bread Salad
Ingredients
4 (1-ounce) slices day-old country-style bread
4 cups coarsely chopped tomatoes (about 1½ pounds)
1 cup finely chopped red onion
¾ cup chopped yellow bell pepper
¾ cup chopped orange bell pepper
½ cup torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
¼ cup red wine vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 garlic cloves, minced
¼ cup extra-virgin olive oil
Directions
. Prepare grill to medium-high heat.
2. Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
Nutritional Information
Calories:178
Fat:9.7g (sat 1.3g,mono 6.6g,poly 1g)
Protein:3.5g
Carbohydrate:19.5g
Fiber:3.1g
Cholesterol:0.0mg
Iron:1.6mg
Sodium:237mg
Calcium:43mg
Thursday, June 7, 2012
Stuffed Pepper Soup!
Thank you to my client Darlene for giving me this recipe. She is on the 17 day diet. I'll share more about that later, but I LOVED this soup/stew. I did alter the recipe for what I had, so I will give you my version!
Ingredients:
1 lbs. ground turkey
1 green pepper
1 orange pepper
2 handfuls of fresh spinach
1 can diced tomatoes w/green chilies
1 cup tomato sauce
1 cup chicken broth
thyme to taste
garlic powder to taste
Directions:
Brown turkey in skillet, chop peppers and saute in pot. Add in spinach and diced tomatoes, cover and simmer. Add rest of ingredients including turkey into pot and simmer 10-15 min.
YUMMY!!!
Ingredients:
1 green pepper
1 orange pepper
2 handfuls of fresh spinach
1 can diced tomatoes w/green chilies
1 cup tomato sauce
1 cup chicken broth
thyme to taste
garlic powder to taste
Directions:
Brown turkey in skillet, chop peppers and saute in pot. Add in spinach and diced tomatoes, cover and simmer. Add rest of ingredients including turkey into pot and simmer 10-15 min.
YUMMY!!!
Monday, May 21, 2012
Homemade LARA bar recipes
These are my new fav bar! Gluten free and dairy free. They are $1.29 each at Trader Joes, so I thought there had to be a cheaper way.
I found this website which had the most recipes. Most of them are made with dates or figs and nuts, maybe a little sea salt and dried fruit. Sounds simple enough right? We shall see! Just got my ingredients to make them. Click on the link for recipes!
http://www.damyhealth.com/2011/03/how-to-make-homemade-lara-bars/
I found this website which had the most recipes. Most of them are made with dates or figs and nuts, maybe a little sea salt and dried fruit. Sounds simple enough right? We shall see! Just got my ingredients to make them. Click on the link for recipes!
http://www.damyhealth.com/2011/03/how-to-make-homemade-lara-bars/
Wednesday, May 9, 2012
Paleo Apple Muffins!
I really needed something bread like or sweet today! Found this recipe in my Everyday Paleo cookbook and had all the ingredients! Don't you love when that happens? Next time I will add a little honey or agave for a little more sweetness. My kids weren't crazy about them...they are the true test! I am enjoying them!
Paleo Apple Muffins
2 1/4 cups almond meal
4 omega 3 enriched eggs
1 organic apple finely chopped
1 very ripe banana
1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon
Pre heat oven to 350. Peel the banana and using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the apple, and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full. Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me… Makes approximately 16 muffins.
Paleo Apple Muffins
2 1/4 cups almond meal
4 omega 3 enriched eggs
1 organic apple finely chopped
1 very ripe banana
1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon
Pre heat oven to 350. Peel the banana and using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the apple, and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full. Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me… Makes approximately 16 muffins.
Wednesday, May 2, 2012
Turkey Spinach Meatballs
I looked for an easy spinach meatball recipe for dinner tonight, but most of the Paleo ones called for almond meal and a food processor (which I don't have)! So, I decided to make my own recipe!
Paleo Spinach Turkey Meatballs
Ingredients:
1 1/2 lbs lean ground turkey
handfull baby spinach (torn up)
1 egg
1/2 packet of ranch dressing mix
1 teaspoon minched garlic
Mix together with hands and roll into balls. Bake at 375 for about 20 min. *used my pampered chef baking stone pan and worked great!
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| Spinach Meatballs with avocado |
Ingredients:
1 1/2 lbs lean ground turkey
handfull baby spinach (torn up)
1 egg
1/2 packet of ranch dressing mix
1 teaspoon minched garlic
Mix together with hands and roll into balls. Bake at 375 for about 20 min. *used my pampered chef baking stone pan and worked great!
Delicious!
Tuesday, February 28, 2012
White Chicken Chili
Made this one for dinner yesterday....another crockpot pinterest recipe. I altered it due to a lack of a few ingredients, but I'm sure if you have everything it calls for it will be even better than it was! Note: a little spicy for small children!
Ingredients
1 1/2 lbs uncooked chicken breast (can be frozen)
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (I love garlic so I used 2)
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth
Directions
Place chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the Crock Pot for 8-10 hours. (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours). I shredded the chicken with two forks about an hour before it was done.
Before serving use a potato masher to break everythin up more. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency. If it is still brothy, keep mashing). I also added a little sour cream to make it thicker!
Ingredients
1 1/2 lbs uncooked chicken breast (can be frozen)
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (I love garlic so I used 2)
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth
Directions
Place chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the Crock Pot for 8-10 hours. (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours). I shredded the chicken with two forks about an hour before it was done.
Before serving use a potato masher to break everythin up more. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency. If it is still brothy, keep mashing). I also added a little sour cream to make it thicker!
Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving. YUM!
Tuesday, February 21, 2012
Aldi Meals!
I'm sure all my clients at one point have heard me talk of my love for Aldi! Well thank you to Lori F. for sharing this website with me where a mom shares a whole menu planner of Aldi bought foods and recipes and breaks down the pricing! Awesome! You can see the link here and read the Aldi tips below. I know a few people were totally lost when they went on their first visit!
http://www.momadvice.com/food/aldi_meal_plan.aspx
Here are a few tips for a successful Aldi shopping experience.
•No coupon clipping is needed for your Aldi shopping experience. Aldi sells, primarily, only off-brand merchandise saving you some time on coupon cutting. Aldi carries only one brand in one size in each of their product category. Just because these products are considered "off-brand", in actuality, many of the private label products are made by well-known brand manufacturers and are simply shipped in different packaging to their stores.
•Aldi only accepts cash, debit cards, and the electronic benefits transfer cards (formerly known as food stamps).
•The store offers a shopping cart rental program. Basically, this means you will need to insert a quarter into the cart to use it. Upon returning the cart, you will receive your quarter back, but be sure to tuck a quarter in your purse before you go. Nothing is more frustrating than having to wait in line for change so that you can get your cart to start you shopping trip.
•Bring your own grocery bags or you can pay for their bags. Paper bags will cost you five cents a pop and the plastic bags will run you ten cents. Along with bringing your own bags, you will also need to bag your own groceries. The cashier will set the groceries in your cart and then you are responsible for the bagging. Aldi provides a long counter where you can bag your groceries. Also keep your eyes out for empty boxes because these are perfect for storing groceries in your car and make carrying your groceries easier.
•Aldi offers a double guarantee on all of their products. If you are dissatisfied with any of their products, they will replace the product and refund your money too!
•Join Aldi's mailing list to receive regular information about their special offers. You can sign up for their email newsletter through http://www.usa.aldi.com
Read more at http://www.momadvice.com/food/aldi_meal_plan.aspx#RopWyds2gIktop6k.99
http://www.momadvice.com/food/aldi_meal_plan.aspx
Here are a few tips for a successful Aldi shopping experience.
•No coupon clipping is needed for your Aldi shopping experience. Aldi sells, primarily, only off-brand merchandise saving you some time on coupon cutting. Aldi carries only one brand in one size in each of their product category. Just because these products are considered "off-brand", in actuality, many of the private label products are made by well-known brand manufacturers and are simply shipped in different packaging to their stores.
•Aldi only accepts cash, debit cards, and the electronic benefits transfer cards (formerly known as food stamps).
•The store offers a shopping cart rental program. Basically, this means you will need to insert a quarter into the cart to use it. Upon returning the cart, you will receive your quarter back, but be sure to tuck a quarter in your purse before you go. Nothing is more frustrating than having to wait in line for change so that you can get your cart to start you shopping trip.
•Bring your own grocery bags or you can pay for their bags. Paper bags will cost you five cents a pop and the plastic bags will run you ten cents. Along with bringing your own bags, you will also need to bag your own groceries. The cashier will set the groceries in your cart and then you are responsible for the bagging. Aldi provides a long counter where you can bag your groceries. Also keep your eyes out for empty boxes because these are perfect for storing groceries in your car and make carrying your groceries easier.
•Aldi offers a double guarantee on all of their products. If you are dissatisfied with any of their products, they will replace the product and refund your money too!
•Join Aldi's mailing list to receive regular information about their special offers. You can sign up for their email newsletter through http://www.usa.aldi.com
Read more at http://www.momadvice.com/food/aldi_meal_plan.aspx#RopWyds2gIktop6k.99
Thursday, February 16, 2012
Loving my Pinterest recipes!
I gotta give it up for Pinterest! I no longer stress out looking through cookbooks deciding what recipes I'm going to make. What I'm loving most is that I am such a visual person. I have to know what something looks like before I make it. Thats my only beef with cookbooks....they don't all have pictures!
I must admit at first I had no freakin clue what I was doing on pinterest, but once you get the hang of it its so easy, and very helpful!
Today I made yet another crockpot recipe that was perfection! I like meat, but I never learned to make anything but chicken! I love when my hubby barbeques because then we have some good meats, but otherwise I have never been good at it. Today was my first attempt at pulled pork and it was a huge success!! Yay! Couldn't have been easier either!
Crockpot Perfect Pulled Pork
1 pork roast (only $6!)
1 can diet pepsi (yes, I was a bit doubtful of this too)
half bottle of Sweet Baby Rays BBQ sauce (I didn't use quite that much)
Lawry's season salt (I use Rudy's Rub...only found in Texas, but the best!)
Stir BBQ sauce and diet pepsi in crock pot. Sprinkle pork with seasoning. Put in crockpot on high for 4 hours or low for 8 hours. Let cook all day. One hour before serving shred with fork and let cook one more hour. Delish!!!
I served this open face on half bun with salad and broccoli. My family loved it!
I must admit at first I had no freakin clue what I was doing on pinterest, but once you get the hang of it its so easy, and very helpful!
Crockpot Perfect Pulled Pork
1 pork roast (only $6!)
1 can diet pepsi (yes, I was a bit doubtful of this too)half bottle of Sweet Baby Rays BBQ sauce (I didn't use quite that much)
Lawry's season salt (I use Rudy's Rub...only found in Texas, but the best!)
Stir BBQ sauce and diet pepsi in crock pot. Sprinkle pork with seasoning. Put in crockpot on high for 4 hours or low for 8 hours. Let cook all day. One hour before serving shred with fork and let cook one more hour. Delish!!!
I served this open face on half bun with salad and broccoli. My family loved it!
Ingredients:
Wednesday, February 15, 2012
Crockpot Wednesday: Shredded Salsa Chicken
The crockpot has been my friend lately especially with all the new recipes I'm finding on pinterest! Today I'm making shredded Salsa Chicken! It's ready now and I'm just waiting to eat it. This should be good with rice, on top a salad, or in a tortilla. I just can't decide! I altered this recipe a little to what I had:
Ingredients:
1 pound boneless, skinless chicken breasts
1 cup salsa (I used chunky garlic artichoke)
1 package taco seasoning (I used chili powder and southwest seasoning)
1 cup sour cream
Directions:
Mix sour cream, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts.
Ingredients:
1 pound boneless, skinless chicken breasts
1 cup salsa (I used chunky garlic artichoke)
1 package taco seasoning (I used chili powder and southwest seasoning)
1 cup sour cream
Directions:
Mix sour cream, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts.
Saturday, February 4, 2012
Kid Friendly Super Bowl Snacks
This article has a couple cute ideas for kids....and a few that my kids probably wouldn't touch! (like lettuce wraps!)
http://www.parents.com/recipes/entertaining/cooking/super-bowl-snacks/
http://www.parents.com/recipes/entertaining/cooking/super-bowl-snacks/
Monday, January 30, 2012
My plate illustration
We've been talking alot about the new my plate recommendations. I am a huge fan of the change! Half or your plate fruits or veggies! This is a great little illustration.
Super Bowl Recipes for Fit Moms!
I'm helping us all out by gathering some ideas for this weekend's Super Bowl. If you're like me, you don't really care about the game or the day at all, but for some reason, we ALL must attend a Super Bowl party! I can't even tell you who's in it! Don't tell my husband I said that! ;) Oh well, I'm always up for a party :) I wasn't shocked that Super Bowl ranks only second to Thanksgiving in the amount of calories consumed by American's! Most of it is just greasy appetizers and dips. But, maybe we can alter them, or make some fit mom friendly recipes just for us! I'll keep adding to the list, so check back through the week!
I'm really against eating "light" and "fat free" things, but I know this is a favorite and I have many friends and clients that follow Weight Watchers.
Lighter Buffalo Chicken Dip
Weight Watcher Recipes
Servings: 9 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g
Ingredients:
4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
2 cups (14 oz raw) cooked shredded chicken
Directions:
Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. Makes 5 1/2 cups.
Mexican Chicken Dip
Just made this one last night! Easy enough and you can serve with rice, on tortillas, or with chips. Yummy and not too bad for you.
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel
Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel, Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, I stir the ingredients.You can shred the chicken when it is done, or just leave it as tenderloins.
After 6 hours, turn the crock pot off & let it sit for about 30-45 minutes. It is a little soupy, but letting it sit causes it to not be as soupy. Serve this over rice. The rice soaks up some of the soupy-ness. It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch. I actually like it better on the 2nd day, when it isn't as soupy. So, you could make this the day before & then keep it in your fridge overnight.
Easy. Good. Healthy.
Cucumber Flatbreads- a really cute, yummy, and easy appetizer!
Roughly 2 cucumbers
Bag of flatbread
1 cream cheese (the 8 ounce box)
1 packet of Italian Seasoning
Lemon Juice (I just buy the bottle that is in the fruit/veggie section)
In a bowl combine the cream cheese, Italian packet and lemon juice (keep adding a little at a time until the taste is to your liking). There is no measurement it is just what you like.
Cut the flatbread in rectangles and spread the cream cheese combo then place a cucumber wedge on top.
Refrigerate until you are ready to serve.
Southwestern Black Bean Salad
I'm a sucker for anything mexican or anything with avacados in it! Yum! This looks good even as a dip for tortilla chips.
Weight Watcher Recipe
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g
Sodium: 137.8 mg
Ingredients:
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Directions: Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.
Creamy Spinach Dip
http://www.eatingwell.com/recipes/creamy_spinach_dip.html
Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.
About 2 1/2 cups
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
•1 small shallot, peeled
•1 5-ounce can water chestnuts, rinsed
•1/2 cup reduced-fat cream cheese, (Neufchâtel)
•1/2 cup low-fat cottage cheese
•1/4 cup nonfat plain yogurt
•1 tablespoon lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•6 ounces baby spinach
•2 tablespoons chopped fresh chives
Preparation
1.Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.
Nutrition
Per 1/4-cup serving : 54 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 222 mg Sodium; 102 mg Potassium
Exchanges: 1 vegetable, 1/2 fat
Tips & Notes
•Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.
I'm really against eating "light" and "fat free" things, but I know this is a favorite and I have many friends and clients that follow Weight Watchers.
Lighter Buffalo Chicken Dip
Weight Watcher Recipes
Servings: 9 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g
Ingredients:
4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
2 cups (14 oz raw) cooked shredded chicken
Directions:
Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. Makes 5 1/2 cups.
Mexican Chicken Dip
Just made this one last night! Easy enough and you can serve with rice, on tortillas, or with chips. Yummy and not too bad for you.
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel
Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel, Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, I stir the ingredients.You can shred the chicken when it is done, or just leave it as tenderloins.
After 6 hours, turn the crock pot off & let it sit for about 30-45 minutes. It is a little soupy, but letting it sit causes it to not be as soupy. Serve this over rice. The rice soaks up some of the soupy-ness. It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch. I actually like it better on the 2nd day, when it isn't as soupy. So, you could make this the day before & then keep it in your fridge overnight.
Easy. Good. Healthy.
Cucumber Flatbreads- a really cute, yummy, and easy appetizer!
Roughly 2 cucumbers
Bag of flatbread
1 cream cheese (the 8 ounce box)
1 packet of Italian Seasoning
Lemon Juice (I just buy the bottle that is in the fruit/veggie section)
In a bowl combine the cream cheese, Italian packet and lemon juice (keep adding a little at a time until the taste is to your liking). There is no measurement it is just what you like.
Cut the flatbread in rectangles and spread the cream cheese combo then place a cucumber wedge on top.
Refrigerate until you are ready to serve.
Southwestern Black Bean Salad
I'm a sucker for anything mexican or anything with avacados in it! Yum! This looks good even as a dip for tortilla chips.
Weight Watcher Recipe
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g
Ingredients:
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Directions: Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.
Creamy Spinach Dip
http://www.eatingwell.com/recipes/creamy_spinach_dip.html
Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.
About 2 1/2 cups
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
•1 small shallot, peeled
•1 5-ounce can water chestnuts, rinsed
•1/2 cup reduced-fat cream cheese, (Neufchâtel)
•1/2 cup low-fat cottage cheese
•1/4 cup nonfat plain yogurt
•1 tablespoon lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•6 ounces baby spinach
•2 tablespoons chopped fresh chives
Preparation
1.Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.
Nutrition
Per 1/4-cup serving : 54 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 222 mg Sodium; 102 mg Potassium
Exchanges: 1 vegetable, 1/2 fat
Tips & Notes
•Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.
Friday, January 27, 2012
The Paleo Diet
I really liked this quick run down explaining the paleo diet and issues in our society! Thought I would share. For all those scared of fat....read!!
Monday, January 23, 2012
Yummy Kale!
I started eating kale a couple years ago after someone told me how packed with nutrients it is and how good it is sauteed like spinach or blended in a smoothie. Kale is that rubbery green stuff they use as a garnish on your plate at resturaunts and its near impossible to chew raw, so I never thought to buy it and eat it.
Last night we had some friends over and she wanted to try a kale recipe she found....she knew I would be all for it! We steamed it in the steamer and she pre-made the dressing to go on it (lemon juice, garlic, olive oil). It was so easy and was DELICIOUS!! Here is the recipe so you can try it yourself! So flavorful!
Mediterranean Kale
Original Recipe Yield 6 servings
Ingredients
• 12 cups chopped kale (sold by the bag at Trader Joe’s)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil, or as needed
• 1 tablespoon minced garlic
• 1 teaspoon soy sauce
• salt to taste
• ground black pepper to taste
Directions
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Last night we had some friends over and she wanted to try a kale recipe she found....she knew I would be all for it! We steamed it in the steamer and she pre-made the dressing to go on it (lemon juice, garlic, olive oil). It was so easy and was DELICIOUS!! Here is the recipe so you can try it yourself! So flavorful!
Original Recipe Yield 6 servings
Ingredients
• 12 cups chopped kale (sold by the bag at Trader Joe’s)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil, or as needed
• 1 tablespoon minced garlic
• 1 teaspoon soy sauce
• salt to taste
• ground black pepper to taste
Directions
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Friday, November 4, 2011
Easy Yummy Pumpkin Muffins!
My all time favorite Fall recipe (well maybe), there are so many good ones, but this has to be the easiest and my family loves them! Originally this was a Weight Watchers recipe I think. I really could care less about that, but I guess it helps and they sure are delicious!
1 spice cake mix
Simple mix cake mix and pumkin together. Place into greased muffin tins or bread tin and bake for 30-45 min at 350. I have a hard time keeping these in the house for more than a day and its NOT me who eats them all!!
Happy Fall!
Ingredients:
1 can pumpkin1 spice cake mix
Simple mix cake mix and pumkin together. Place into greased muffin tins or bread tin and bake for 30-45 min at 350. I have a hard time keeping these in the house for more than a day and its NOT me who eats them all!!
Happy Fall!
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