To DIE for Carrot Cake

My son recently celebrated his 5th birthday and when asked what type of cake he wanted, he knew he wanted a Lego cake. The flavor: Carrot. So, yipee, I got to make my all-time favorite cake ever (he must take after me!). I got this recipe in college years ago from a friend, but have made some minor adjustments. Let me know if you try and like!

Oober-Moist Carrot Cake

2 c. sugar
4 eggs
2 c. applesauce
3 c. grated carrots
2 tsp. cinnamon
2 tsp. soda
1 tsp. salt
2 c. flour
1 tsp. vanilla
1 1/2 c. nuts (I never put these in)

Directions: Mix first 4 ingredients together well. Then add dry ingredients. Bake at 325 degrees for 45-60 minutes (depending on altitude) or until toothpick inserted in middle comes out clean. Cool completely, then spread with frosting (see below).

Frosting:
6 oz. cream cheese
2-3 cups powdered sugar (I eyeball this)
1 tsp. vanilla
1/4 c. butter
chopped pecans or coconut optional

Sweet Potato Fries

There's a local restaurant here that makes some great sweet potato fries and more than once I have been tempted to go pick some up to add to our dinner for a side dish. I thought surely these aren't hard to make, so I tried it one night and BOOM they were a hit! In fact, my hubby even thought this recipe was better than the restaurant. I got the recipe from Country Living magazine. Super easy, super cheap and super yummy! Oh, and did I mention good-for-you too?

Oven-Baked Sweet Potato Fries

1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper (or less if you have children like me who can't stand the heat!)
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes

Directions

1.In a small bowl, combine cumin, salt, and pepper. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
2. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

"Stuff" about yogurt

I used to go to the grocery store and buy a cartful of Dannon or Yoplait without blinking an eye, just because they were on sale and tasted pretty darn good. Then I came across an article in my Runner's World magazine that enlightened me. I learned that my regulars are packed full of sugars or aspartame and absent of all the good-for-you stuff. So I thought I'd pass along my new-found knowledge. When shopping for yogurt look for the following things:

-The "Live and Active Cultures" seal (any other probiotic claim is simply marketing)
- No more than 180 calores
- No more than 1.5 grams of saturated fat
- No more than 30 grams of sugar
- At least 20 percent of your daily calcium (because we all know we need it and don't get enough! Calcium is watered down by added sugars or filler ingredients)
- 200 milligrams of potassium (though not always listed)

Favorite brands NOW include low-fat Greek (though pricey) and fat-free organic Wallaby yogurt(oh the yummy flavors, like pear and mango-lime!). A staple for me right now is plain Mountain High yogurt. You can pick up a tub of it for fairly inexpensive and just look at the possibilities with plain yogurt!

- Use it instead of sour cream on tacos or potatoes
- Mix it with maple syrup for a lower-sugar spread on pancakes or french toast
- Replace it cup for cup for buttermilk or whole milk when baking (who knew?)
- Substitute it for heavy cream in sauces or stews (Whisk in a tablespoon of flour first; boiling or heating yogurt will cause it to separate and curdle.)
- Blend it with a little olive oil and spices for a vegetable dip

My friend gave me a recipe to a delicious granola she makes. I have been putting it with my plain yogurt, a little fruit (any kind on hand at the time) and top it all with about a tablespoon of honey. Very yummy. Here's the recipe. Thanks Courtney!

Whole Lotta Nuts Granola

3 c. old fashioned rolled oats
½ c. slivered almonds
½ c. flaked coconut
¼ c. hulled green pumpkin seeds
¼ c. sunflower seeds or pine nuts (I’ve only used sunflower seeds)
½ c. chopped pecans or walnuts (I do ½ c. of each)
½ t. cinnamon
½ t. salt
4 T. butter
1/3 c. honey (I’ve also used agave nectar)
½ t. vanilla
½ c. raisins or chopped dates (I’ve only used raisins)
½ c. dried cranberries or blueberries (I’ve never used them)

Preheat oven to 325
In a large bowl, stir together all the ingredients through salt. In a small saucepan, melt butter and honey over low heat, stirring. Add vanilla and pour butter mixture over the oat mixture and stir until well combined.
Spread the granola in a thin layer on a baking sheet with sides. Bake, stirring every 5 minutes to keep from sticking and to brown evenly. Bake about 20 minutes or until lightly browned (Do not overcook, granola will crisp while cooling) Cool granola on the pan and stir in dried fruit. May be kept for a week at room temp. in an airtight container.

Chicken Eggplant Parmesan

I bought an eggplant the other day. No real reason to, just thought I would. I thought it would be healthy for the kids and create a new challenge for me. I wanted to incorporate chicken somehow, so I started to search for some recipes. I came across this Chicken Eggplant Parmesan. Not only was it delicious, but it was extremely easy! I served it over whole wheat pasta, with a side of greens and (our fave) bread sticks. Here you go:

Chicken Eggplant Parmesan

Ingredients:
* 1 lb boneless skinless chicken breast (thin sliced)
* 1 medium eggplant (approximately 1 pound)
* 1/3 cup Italian breadcrumbs (I used crushed crackers)
* 3/4 lb mozzarella cheese, sliced thin
* 1 (26 ounce) jar marinara sauce (approximately 3 cups)
* 1/4 lb Parmesan cheese, grated

Directions:
Preheat oven to 350 degrees Fahrenheit.
Peel and slice eggplant.
Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
Line bottom of 13x9 inch baking dish with the chicken breast slices.
Cover chicken with the eggplant slices.
Sprinkle breadcrumbs over eggplant.
Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
Pour marinara sauce over cheese.
Sprinkle Parmesan cheese over top.
Bake for 30-40 minutes at 350 degrees.

My Favorite Lunch . . . for now

I think I said it before but I am in love with Sunflower Market! The produce is fresh and cheap and did you notice it is January? Oh and did I mention how cheap it is? So I went there a few weeks ago--I need to schedule a time to go since I live no where near one--and filled my cart with produce. Hint: Go on a Wednesday as they will honor both the outgoing ad and the new weekly ad! My favorite lunch right now is this little concoction that I guess I could call:

Ham and Veggie Stir-Fry

(Vary the amounts depending on how many you are cooking for)
Zucchini
Yellow Squash
Onion
Carrots
Ham (I got a few sliced steaks of fresh ham at Costco--thick and yummy and has lasted me a few weeks, and that is even feeding my family with it!)
Sauce of your choice (I have been using a Thai sauce from Costco but if you don't like spicy, go for a stir-fry sauce or just S&P)
Salt and Pepper (or Mrs. Dash)
A few garlic cloves--because it is oh, so good for you!

Chop it all up and throw it in a skillet with a few teaspoons of olive oil and let it cook for about 5-10 minutes, until the vegetables are soft, but not soggy. You don't want to cook too many nutrients out of them. I have had it alone or on a bed of whole wheat noodles if I need the extra carb added. Either way you will be full and it is so, so yummy. Enjoy a taste of summer in January!