Dinner's On Me

To DIE for Carrot Cake

2010-03-23T12:16:00.000-07:00

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

2010-03-09T14:22:00.000-08:00

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

2010-03-03T18:49:00.000-08:00

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

2010-01-26T16:11:00.000-08:00

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

2010-01-19T20:33:00.000-08:00

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!

Apple-licious whole grain morning pick-me-up

2009-09-13T13:17:00.000-07:00

I found this recipe on the Vita-mix website (they have fabulous recipes by the way) and decided to try. I made this cereal for my family last week, slaving over chopping nuts and grinding wheat, but alas, they did not appreciate the yumminess factor. My husband loved it, I loved it and I think my 4-year old oatmeal-loving son loved it, but the rest turned up their noses. I must note I have some very picky eaters in my family, so maybe you would have more luck. I, for one, loved the walnuts, but maybe, just maybe if I would have left them out the kids would have eaten it better. Very hearty, very satisfying breakfast and that is majorly good for you!

Note: I did not use my Vita-mix mixer for this. In fact I used my Magic Bullet, and ground stuff in just smaller portions. It worked fine. Also, I didn't have a cinnamon stick, so I just added about a teaspoon or so of cinnamon and it was delish. I also quadrupled the recipe, since I wanted some leftover -- just gauge how much you think your family will eat. This recipe is not time consuming, though you might think so. It took me about 30 minutes, start to finish.

Apple-icious whole grain cereal
(Yield: 2 1/2 cups)

Ingredients:

1/4 cup (48 g) brown rice
1/4 cup (50 g) wheat kernels
1/4 teaspoon salt
1 cup (240 ml) water
1/2 cup (120 ml) apple cider
cinnamon stick, or sprinkle with cinnamon
1/2 apple, quartered and peeled
2 teaspoons walnuts
sweetener of choice (optional)

Directions:

Place wheat, rice and salt into blender and secure lid. Blend for until it turns to a powdery substance. Place liquid ingredients and cinnamon stick into a sauce pan and bring to a boil. Stir in wheat and rice mixture. Reduce heat to low and simmer covered for 20 minutes. Meanwhile, finely chop walnuts and apples. Add to the wheat/rice mixture with 5 minutes left in the cooking process. Sweeten to taste with your choice of sweetener. Add a bit of milk and enjoy!

Best Grilled Salmon Recipe in the World

2009-05-31T21:10:00.000-07:00

And that's just what this is. My little sis, Kilee, makes this better than I did, but oh it is ever yummy. I think the trick is to just under-cook it. I know, sounds bad, but it's salmon so it won't hurt you. Just don't over-grill it, like we did, or it will taste dry. Marinate it for at least 8 hours for best flavor. It's summer--whip out that BBQ and make this tonight! Even if you don't like fish, I dare you to try this one--you might just change your mind.

Grilled Salmon Recipe Ingredients

8 salmon fillets
Best Salmon Marinade Ingredients

1/3 cup extra-virgin olive oil
1 teaspoon sesame oil
5 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons honey
3 teaspoons brown sugar
1 1/2 teaspoons ground ginger (I have done both fresh grated ginger and the ground ginger spice, I personally like the spice better)
1 teaspoon crushed red pepper flakes, more or less to taste
1/2 teaspoon salt (optional)
2 green onions, chopped
3 cloves garlic, minced

Place salmon fillets in a large resealable plastic bag. In a separate medium bowl, combine the rest of the ingredients. Whisk together well, and pour over the salmon in the plastic bag. Remove the air from the bag and seal tightly. Marinate the salmon fillets in the refrigerator for 8 hours or overnight.

Wrap the salmon fillets tightly in aluminum foil. Spray the inside of the aluminum foil with non-stick cooking spray before adding the salmon. Lightly oil the grill grates. Grill the salmon for 15 minutes per inch of thickness on a medium hot grill, or until salmon just flakes with a fork. Turn salmon over halfway through grilling.

After you try this grilled salmon recipe, I think that you will agree that it is the best grilled salmon recipe you have ever tasted. You will never make grilled salmon differently again.

Quick Easy Kid Meal

2009-05-08T15:15:00.000-07:00

I'm sure many of you do this meal already, but I wanted to post it for those of you who don't! Not only does it easy, but it's super-cheap and my kids love it! My mom made this for us all growing up, so it being Mother's Day this weekend, this post goes out to her. Call it what you like, but we call it. . .

Egg Bread

All you need are eggs and bread!

Cut center out of a slice of bread, either with a drinking glass or a cute cookie cutter shape. (We did ours Valentines weekend with hearts.) Melt butter on a heated skillet. Place bread on skillet and crack egg in center. Salt and pepper it. Heat until it becomes firm enough to flip. Cook both sides--I also like to toast the centers--the kids love those too. We serve ours with ketchup or melted cheese on top. With a side of applesauce or fruit and milk you've got all major food groups!

A spin on Tacos

2009-03-19T13:54:00.001-07:00

I'm always trying to think of creative ways for my kids to get their Omega-3s, aka fish, without them turning their nose up at it. Yes, they love their fish sticks, but mama and papa needed something a little bit healthier and more savory. I saw this recipe on the Better Homes and Garden website and decided to give it a go. It took VERY little preparation and it was done in 20 minutes, start to finish. Can't say my kids loved every bite, but I sure did and so did my husband and older kids. Maybe you'd like it too. . .

Fish tostadas with Chili Lime Cream

1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 c. sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, peeled and sliced
1 cup cherry tomatoes (I just used chopped on-the-vine tomatoes)
Bottled hot pepper sauce (optional, although this was a must for me and my hubby)

Directions: Preheat broiler. Sprinkle fish with 1/4 tsp chili powder and 1/4 tsp. salt. For chili-lime cream, in bowl squeeze 2 tsp. lime juice. Stir in sour cream, garlic powder and remaining chili powder; set aside. Cut remaining lime half in wedges for serving. Place fish in greased pan. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4-6 min. per 1/2 inch thickness, until fish flakes with a fork. Break into chunks. Serve tostadas with cabbage, chili-lime cream, avocados, tomatoes, lime and pepper sauce. I think you could also add cheese to the mix, don't you? VERY simple, tasty meal that includes all the 5 basic food groups!

Skillet Summer Pasta

2009-03-09T15:37:00.000-07:00

Yes, I said SUMMER pasta, because I'm in denial about the snow that is dumping itself outside right now. AND, maybe, just maybe, if I start on the summer foods, I can WILL summer here faster.

I made this for my family the other night and I was pleased with the final product and the response from my family. I have to put a plug in for Sunflower Market. I get my produce here whenever I can and I feel like living healthy is finally affordable again. I hope you have one near you--their prices are unbelievable!

First I cooked about 8 oz. whole wheat fusilli (or any other curly pasta).

While this was boiling, I sauteed the following (you can add or subtract any amount according to your family's size):

1/2 onion
2-3 small zucchini
2-3 yellow summer squash
1 head broccoli florets
2-3 cloves garlic

When these were done, I put them in a bowl off to the side and I thought it needed some protein so I sauteed a package of firm tofu, until brown, in the same pan.

Drain noodles and add vegetable to the pan with the tofu. Add 2-3 chopped tomatoes and heat through. Add about 1 cup (or more if you want) of shredded cheese (I used mixed cheeses) until the whole meal looks nice and cheesy. Add salt and pepper to your liking and enjoy! Super easy, super fast and super delish!

Going Green

2009-02-23T21:20:00.000-08:00

I saw this recipe on the Vita-Mix website and knew I had to try it. It has all of my favorite things in it! I've made it a few times already and not only is it delicious, but it is quite filling. It's also packed with antioxidants and if you are having any digestive issues at all, this is great for that.

a few ice cubes
1/2 cup water
handful of spinach
a few pineapple chunks
1/2 apple with skins on
handful red seedless grapes
1/2 banana
1/2 an orange (peeled)
1/2 a peach (I peel this)

I put the ingredients in the order listed. I've also added kiwi and strawberries in replace of some I might not have had above. A good blender should be able to mix just as well, just make sure it mixes for a few minutes to make sure all the big chunks are gone.

Easy Manicotti

2009-02-18T11:24:00.000-08:00

I made this Manicotti the other night and I forgot just how easy it is and how much my kids love it. Even the picky-eaters asked for seconds and literally licked their plates clean. The key to making Manicotti easy is to not cook the noodles beforehand. I just used the recipe on the back of the American Beauty noodle box, with some of my own variations:

Cheese-Filled Manicotti

Part-skim ricotta cheese (approx. 2 cups)
1 1/2 c. mozzarella cheese
1/4 c. Parmesan cheese
1 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
1 26 oz. jar spaghetti sauce (plus 1 cup water)

Grease 9 x 13 pan. Spread thin layer of sauce on bottom of pan. Make cheese filling and, with a spoon, stuff into uncooked noodles. Place stuffed noodles in pan. Pour the remaining sauce over noodles. Cover with foil. When ready to cook, keep covered and bake at 375 for 40 minutes. Uncover and sprinkle about 2 cups of cheese (I use mixed cheeses) over top and bake for another 10-12 minutes or until cheese is melted. Remove from oven and serve.

This meal is great when coupled with the Quick and Easy Breadstick recipe. This time I've included some pictures!

Something Yummy

2009-01-26T11:57:00.000-08:00

A friend of mine passed this little treat along to me and I just knew i had to try it! Thanks Jana! It is a nice healthy snack and something that has satisfied my sweet tooth multiple times. Not sure what to call it--maybe Yogurt/Ricotta Parfait?

Yogurt Ricotta Parfait

1/4-1/2 cup Skim Ricotta cheese
1/4-1/2 cup Lowfat Vanilla Yogurt (I use organic Brown Cow)
Mix these together well.
Top with berries (I have used blackberries and blueberries, but I'm sure any kind would be delicious!)
Sprinkle sliced almonds on top

Simple, but delicious and packed with antioxidants!

Baked Cheesy Zucchini

2009-01-21T06:49:00.000-08:00

One of my goals for my family is healthy eating. I decided a while back that once a week, we will have both a vegetarian meal and a meal with fish in it. Although I must admit I don't always get the fish in, I do find that vegetarian meals are not only cheaper, but healthier and easier! I tried this recipe last night and it took me about 5 minutes to prepare AND it was tasty. I love the cookbook "101 Things to do with a Casserole" so this recipe comes from there, but I varied it as listed below:

Baked Cheesy Zucchini

3 medium zucchini, thinly sliced
1/2 sweet onion, thinly sliced
3 medium tomatoes, thinly sliced
2 T butter, melted
3/4-1 cup Italian-flavored breadcrumbs
2 cups grated Mozzarella cheese (I didn't have Mozzarella, so I used my cheddar/grated mixed cheeses and it was delicious)

Preheat oven to 350.
In a greased 9x13 pan, layer zucchini, onion and tomatoes. Drizzle butter over vegetables. Sprinkle breadcrumbs over top. Cover and bake 45-50 minutes or until veggies are tender. Remove from over, uncover and sprinkle cheese over top. Bake 5-7 minutes more or until cheese is bubbly.

This was before I baked it.

Final Product

Cut the Carbs, Eat Lettuce Wraps

2009-01-19T10:17:00.000-08:00

I was pleasantly surprised how these turned out. They were fairly easy to make and very yummy!

Lettuce leaves (I used Romain)
1 lb. lean ground beef
1 large onion, chopped
2 cloves fresh garlic, minced
1 T. soy sauce
1/4 c. hoisin sauce (I used a bit more)
2 t. minced ginger
1 T. rice wine vinegar
1 8-oz. can chopped water chestnuts
1 bunch chopped green onions
2 t. olive oil
Chopped peanuts

1. Rinse lettuce and let dry.
2. In a medium skillet over high heat, brown ground beef in 1 T. oil, stirring often. Drain and set aside to cool. Cook onion in same pan; add garlic, soy sauce, hoisin sauce, ginger and vinegar to onions; stir well. Stir in water chestnuts, green onions and oil; continue cooking until the onions just begin to wilt (about 2 min.)
3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center. To serve, spoon portion into lettuce leaf, top with chopped peanuts and wrap around like a burrito. Enjoy!
Serve with rice on side if desired.

Quick and Easy Breadsticks

2009-01-14T11:40:00.000-08:00

I must make these at least once a week. My family loves them and there is nothing easier--truly! And they make so much that I usually freeze half of them or use for two meals in a row. Start to finish, these might take you at the most 30 minutes, so you could have these with your soup or casserole tonight. They were a big hit at my family get-together last weekend and my bread-loving twin nephews salivate every time I make them (or any bread--they love bread!). Make your family salivate tonight:

2 1/4 c. warm water
2 T yeast
3 T sugar
1 T salt
2 T oil
4-5 cups flour
1/4 c. butter
garlic salt
1 c. Parmesan cheese
dry parsley

Mix warm water, yeast and sugar in bowl and let dissolve. Add salt, oil and some of the flour; mix. Knead in remaining flour to get soft dough. Let rest 10 min. Preheat oven to 400 and grease large jelly roll pan cookie sheet. Press dough into pan and cut into breadsticks of our size-liking. Melt butter and stir in garlic salt to taste. Brush breadstick with garlic mixture and sprinkle with cheese and parsley. You really can put whatever you want on top of these because they are so universal. My family likes lots of cheese and not so much garlic. Bake 10 min or until light golden brown. YUMMY!