Wednesday, November 11, 2015

Craving a Sandwich


Are you craving a tuna sandwich, but wondering how to prepare a version that is healthy and just as tasty? Check out my recipe below for Tuna Melts! As a kid, this recipe of my mom's was a popular one in our house. This recipe is now a favorite of my husbands so we have these quite often! I recently decided to play around with the recipe to put my own healthful spin on an old recipe.


  •  1 whole grain english muffin
  •  1 can tuna in water
  •  2 tbsp. plain greek yogurt (greek yogurt is a great substitute for mayonnaise, it is lower in calories and fat, as well as high in protein)
  •  Dash of celery salt
  •  1 tomato, sliced
  •  1/4 cup part-skim mozzarella cheese, divided

Preheat oven to 400 degrees. Split English muffin into two halves. Mix tuna with Greek yogurt and celery salt. Spoon half of tuna mixture onto one half of English muffin. Top with one slice of tomato, and half of the cheese. Repeat with second half of English muffin. Place muffins on baking pan and bake for 20 minutes or until cheese is melted, browning, and muffin is toasted.








I served these with a side of corn & a salad that consisted of romaine lettuce, spinach & kale. Yum!

Monday, May 11, 2015

Cheesecake Brownies


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee powder
  • 2 tablespoons real vanilla extract
  • 2 cups sugar
  • 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 8-ounce package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 c. chopped pecans (optional) 




Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the 1 lb butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the 6 eggs, instant coffee, vanilla and 2 c. sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/2 cup sugar, beating until light. Beat in the 2 egg and the 1 tablespoon flour just until combined.

Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with the chopped pecans.

Bake for about 30 minutes, or until tester just comes out clean. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares


Melon Mango Smoothie



On Sunday morning I did a 7.5 mile run. Since I am just getting back into longer runs, I was pooped afterwards. But man did I feel good. the endorphins running through your body make me feel like I Can conquer the world. And i always like to have a smaller meal immediately after to refuel my body. Smoothies are usually my drink of choice. I saw this smoothie recipe in this month's Runner's World. It didn't sound THAT good (melon in a smoothie, is not my style). But it tasted incredible. I was shocked.

1 c. frozen diced mango
1/2 banana
1 c. canteloupe, diced
1/3 c. non fat milk
1 3/ c. non fat plain yogurt

Throw it all in a blender, and blend on high for just a minute or 2. And that is it. It is light, refreshing, nutritious! It held over my hunger for a couple of hours too. And then I satisfied myself with a huge taco salad from our local mexican restaurant (El Matador)

Peanut Butter Swirl Brownies



I made these last night to bring into work today. It is a girl's birthday, and she loves homemade brownies, and peanut butter. So, put them together and you get a little miracle. Jon had one last night and said it was the best brownie he has ever had. I brought 2 brownies up to the girls who live upstairs, and she texted immediately and said it is the best brownie she had ever had. They could be blowing smoke up my butt, but you know, the brownies are moist to the touch, smell amazing and look amazing. So I am going to accept their compliments as truth. I got this recipe from Ina Garten. Just added a little more peanut butter, and a tad less sugar then her recipe called for. So here is what I used:


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 cups sugar
  • 1 1/4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup smooth peanut butter

Directions
Preheat the oven to 375 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.  Pic


Bake for 30 minutes or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly (about 1 1/2 hours), refrigerate for about an hour, then cut into 20 large squares or 40 medium squares (I even cut them into 60 little squares). Leave them in the pan after they are cut, plastic wrap, and refrigerate overnight.

*I cut the brownies before they have refrigerated overnight because they are very hard to cut once they have been chilled for that long. The long chilling allows them to become extremely dense and rich. Almost like fudge. Truly an incredible recipe.



Saturday, December 13, 2014

Roasted Pear and Spinach Salad


Roasted Pear and Spinach Salad
I  generally do not like spinach. Although, lately I have been liking it, even craving it. Weird! Shoot, it's a great craving to have. So I am caving in. I love love love pears. So this recipe is a great one for my love and my craving.

Serves 2

1 pear, ripe, but not mushy
3 tbsp port wine
1/2 c. apple cider vinegar
2 tbsp honey
2 tbsp olive oil
1/4 c. dried cranberries
1/4 c. blue cheese crumbles
1/4 c. diced walnuts
3 c. baby spinach leaves


Preheat oven to 375 degrees.

Slice the pear in half lengthwise. Cut out the seeds and form a small circle where they were removed (we are going to fill this circle. Slice off a little bit of the back side of the pear, so it will lay in the pan without falling over.

Mix 1/2 of the blue cheese, dried cranberries and walnuts in a small bowl. Spoon that mixture into the holes in the pears. Place the pears into a small baking dish.

Mix the port, 1/2 the vinegar, 1/2 the honey, 1/2 the olive oil. Pour this mixture over the pears. Bake for 25-35 minutes, or until the pears are tender, and the blue cheese is melty.

Make 2 plates of spinach topped the remaining blue cheese, cranberries and walnuts. Mix the remaining olive oil, vinegar, honey, and any drippings from the pear pan. Drizzle that over the spinach salad. Top each salad with a half of the pear. Serve immediately, and enjoy!

Zucchini, Mushroom, Goat Cheese Pizza

Zucchini, Mushroom, Goat Cheese Pizza

Costco has these premade whole wheat pizza crusts that come with sauce and taste fantastic. 3 for $10. And each crust cuts into 8 slices. You just can't beat it. I make sure I always have some on hand for a last minute dinner or entertaining. This recipe came together based on some random ingredients I had in the fridge.

1 whole wheat pizza crust
1 zucchini, thinly sliced
1/2 c. thinly sliced mushrooms
1/2 c. marinara sauce
1 c. mozzarella cheese
1/4 c. goat cheese
1/2 tsp garlic powder
Olive Oil
Salt and pepper to taste

Preheat oven to 375 degrees.

Spread marinara sauce on pizza. Sprinkle with the garlic powder.
Lay the mushroom slices on pizza top with mozzarella cheese.
Top with the sliced zcchini, then the goat cheese.

Spread about 1 tbsp olive oil on a cookie sheet. Put the pizza n the cookie sheet with oil.

Bake for about 15 minutes. or until cheese is bubbly

Greek Yogurt

Greek Yogurt
It seems like I add Greek Yogurt to anything and everything. For breakfast, lunch or dinner, it is somehow incorporated. I discovered it at Trader Joe's a couple years ago and have never looked back. It has all of the probiotics and live cultures that regular yogurt has. Just without all the sugar.

-I add it to store bought salad dressing to make them lower fat or lower sodium per serving.
-Try it on taco's, burritos or inside omelets to replace sour cream. It has the same texture and consistency as sour cream. It is just a tiny bit more tart. But my husband never knows that it is replacing the sour cream ;)
-Add it to smoothies for some high protein and low sugar snack or breakfast.
-Spoon it over some berries with a little honey for a breakfast or dessert.
-I even used it instead of sour cream in beef stroganoff. And it tasted amazing!

Why to try it: Yogurt promotes intestinal and vaginal health, improves lactose intolerance, builds stronger bones, enhances immunity, lowers blood pressure, and may even have anticancer and weight-loss effects. In a recent study in the International Journal of Obesity, researchers found that obese adults who ate three servings of fat-free yogurt a day as part of a reduced-calorie diet lost 22% more weight and 61% more body fat than those who just cut calories. A plus for Greek yogurt, in particular, is that it doesn’t give you the sugar overload of what you usually find in U.S. grocery stores.

Craving a Sandwich

Are you craving a tuna sandwich, but wondering how to prepare a version that is healthy and just as tasty? Check out my recipe below for Tu...