Thursday, February 23, 2012

Chocolate Covered Frozen Banana Bites 3 Ways

Chocolate Covered Frozen Banana Bites 3 Ways
A few weeks ago, i made chocolate covered frozen bananas on a stick for my children (and me too!) They were too hard to eat. The banana was frozen solid and the chocolate fell off as soon as you bit into it. They sure looked cute though!
When i posted the pic on facebook, i received several comments asking for the recipe. Then i realized they were too hard to eat. I promised i would show you a better way, and here is what i came up with. I made these two weeks ago and they were a huge hit! They taste like frozen ice cream treats. They don't last long, so make plenty!
Ingredients:
4 Bananas
Peanut Butter (optional)
Marshmallow Fluff (optional)
Nutella (optional)
Dark Chocolate Wafers for coating (i used one pound)
Parchment Paper

1. Peel and cut bananas into half inch size rounds. Place in a single layer on a baking sheet that has been lined with parchment paper.
2. Top with topping of your choice, or nothing if you want them plain. I used a spoon and a dipping tool as shown to get my toppings on my bananas. If you are using fluff to top bananas, make sure to do those last, the fluff tends to spread.
3. Freeze for at least 2 hours.
4. Melt chocolate in microwave safe plastic bowl, or over a double boiler.
5. Line another baking sheet with parchment paper.
6. Dip entire banana bite into chocolate and remove by scooping up with a fork. Place on parchment paper to cool. Continue for each banana bite.
7. When chocolate is hardened, place in freezer container and keep frozen until ready to eat.








What a great sweet treat when you need it!






Wednesday, February 22, 2012

Baked BBQ Chicken Egg Rolls

Baked BBQ Chicken Egg Rolls
So, I have to admit i found the base for this recipe on the blog Can You Stay For Dinner via Pinterest. I of course tweaked it a bit. I am posting it because these little morsels are so amazingly easy and scrumptious, you will fall in food love just as i did. I suggest doubling the recipe the leftovers were even better! Please visit the link above for the original recipe and instructions, my version is below.
 
Picture of Can You Stay For Dinner's Buffalo Chicken Rolls
Click the Pic to go there!
Picture of my Baked BBQ Chicken Egg Rolls
Served with my Baked Fries 
Ingredients:
12 Egg Roll wrappers
1 Cup Cooked Shredded Chicken (boil 2 Boneless Skinless Chicken Breasts and shred with a fork. If you have a Stand Up Mixer, shred it in there while still hot!)
1/3 Cup Mild BBQ Sauce plus more for drizzling
1 Cup Dry Broccoli Slaw (I put extra slaw in each one because it tasted so good)
1/2 Cup Shredded Sharp Cheddar Cheese

Follow the instructions using the above ingredients only on the link canyoustayfordinner.com for complete instructions and amazing pictures! Of course her version is delicious too!

Each egg roll is approx 100 calories, 3 grams of fat and 1 gram of fiber.

For the Baked Fries...
Cut potatoes into 8 or 10 wedges. Spray a baking sheet with cooking spray. Lay potatoes in a single layer on baking sheet and spray them with cooking spray. Turn and spray again. Sprinkle with salt. Bake at 450 degrees for about 30 minutes turning at about halfway through. Cook until browned and crispy.

Coming Soon....an update on my frozen banana pops and homemade sausage. I put a picture on facebook a while ago of the chocolate covered frozen banana pops that I made for my children. They loved them, but they were hard to eat. When some of you asked how they were, i told you that I would make them into bite sized pieces and dip them in chocolate like little banana bon bons! I did it and they turned out amazing! Will post soon!







Monday, February 20, 2012

Lightened Penne with Vodka Cream Sauce

Lighter Version of Penne A La Vodka or Penne with Pink Vodka Sauce
A dear friend of mine asked me if i could try to lighten up her families favorite meal, Penne with pink vodka sauce. I think i did it! I never made the original version, so i cannot tell the difference. She said her family loved it and i should share it with you! Thanks Angie!
Ingredients
1 16 ounce package of Dreamfield's Penne Pasta
1 T Olive Oil
1/2 Cup Vodka
1/2 t Dried Red Pepper Flakes
1/4 t Worcestershire Sauce
8 oz low salt Tomato Sauce
1/2 6 oz can low salt Tomato Paste
1 Cup Fat Free Half and Half
1 t corn starch
Salt and Pepper to taste
1/4 cup Grated Parmesan Cheese

1. Cook Pasta as directed.
2. In a large saucepan heat olive oil, vodka, red pepper flakes and worcestershire sauce until it boils, about 5 minutes to burn off alcohol.
3. Add tomato sauce, tomato paste and half and half. Sprinkle with cornstarch.  Wisk. Boil about 10 minutes or until thickened. (because of the fat free half and half, it might look a bit seperated or curdled)
4. Wisk in salt, pepper and cheese. Stir until cheese is melted. Simmer 10 minutes.
5. Serve one cup sauce over one cup pasta. (for me, i just mixed the pasta into the sauce and served one cup servings which likely changes the nutritional content. It gave me less sauce but was delicious! 










 Nutritional Info Old Version
Calories 580
Fat 31 grams
Fiber 3 grams

Nutritional Info Lighter Version
Calories 363
Fat 5 grams
Fiber 7 grams

I entered both versions into My Fitness Pal recipe calculator to get the nutritional content. I think it looks correct, if you come up with somthing different, please let me know.

Pair this with a large salad with balsalmic dressing and you have yourself a dinner that makes you really feel like you are cheating! If you have enough calories left in your day, you could throw in some grilled chicken chunks!

P.S. I added a new picture to my last post "200 calorie egg breakfast". You might want to revisit it!
Tomorrow.....BBQ Chicken Egg Rolls











Thursday, February 9, 2012

Easy 200 Calorie Breakfast

Easy 200 Calorie Breakfast

Ever in a hurry?? Ha, kidding! I know we all are. Skipping breakfast is one of the worst things you can do to your body. I came up with a quick and easy breakfast solution that only takes about 5 minutes and one bowl. I put spinach in everything! Please feel free to substitute if you want, just be sure it's a veggie to keep it healthy!
Ingredients:
Non-Stick Cooking Spray
One Handful Washed Baby Spinach Leaves
1/2 Cup Egg Beaters
1 T Hormel Real Bacon Bits
2 T Weight Watchers Mexican Shredded Cheddar
Light English Muffin (90 calories)
Microwave Safe Bowl
 Spray the bowl with cooking spray. Add a handful of spinach leaves. Microwave for 30 seconds until wilted.
 Add 1/2 cup egg beaters.
Sprinkle with 1 T bacon bits.
Sprinkle with 2 T cheese.
 Give it a quick stir. 
Microwave for 2 minutes.
Meanwhile, toast the english muffin.
There ya go!

An easy 200 calorie one bowl no excuse healthy breakfast!







Wednesday, February 8, 2012

Tuscan Vegetable Bean Soup

Tuscan Vegetable Bean Soup
This makes a ton of soup, use a very large stock pot.....i love to make a lot of soup and freeze it. If you don't just cut the recipe in half and only use on kind of bean so you don't have to waste a half can of each. You might have neighbors or family who would love to take some off of your hands! I know i love to share soup!
Ingredients:
1 cup diced organic onion
4 organic carrots, diced
3 organic stalks celery, diced
3 small organic zucchini, diced
1 clove garlic, minced
1 T chopped fresh thyme
2 t chopped fresh sage
salt and pepper to taste
15 oz can organic cannelloni beans, low sodium rinsed and drained
15 oz can organic dark red kidney beans, low sodium rinsed and drained
4 cups low fat, low sodium organic chicken broth
28 oz can organic low salt petite diced tomatoes with juice
6 cups organic baby spinach leaves, washed and roughly chopped
2 cups low fat low cal low salt organic tomato sauce

Directions:
1. Spray a very large stock pot with cooking spray. Heat on medium high.  Add all ingredients up to and including salt and pepper. Cook about 15 minutes or until vegetables are tender.
2. Meanwhile, place beans in a bowl and smash half of them with the back of a fork.
3. Add broth, tomatoes, sauce, spinach and beans to pot. Bring to a boil. Simmer for 20 minutes.
4. Serve topped with Parmesan Cheese if desired.

 Saute the veggies.
 Mash the beans.
 Add beans to the veggies.
Add remaining ingredients. 
 Simmer and serve!
Yummy!

Serving Size = 1.5 Cups
Calories = 180
Fat = 3g
Fiber = 6g

I also wanted to share with you this cute heart rate monitor i purchased this week. Seems to motivate me a little more to exercise! You wear this strap around your chest, don't even know it is there. You put on the watch and they connect to each other. During your workout, it tracks your heart rate and keeps you in the "zone" for the best weight loss, and tracks the calories you are burning. It is awesome for those who do things outside of a machine that tells you calories burned. I found my treadmill to be comparable in the calories burned, but when i add arm weights and swing my arms (yes i do this!) i burn more calories. I found mine online for 61.00. It is the Polar FT4 and was highly recommended. I LOVE it. I love to watch my heart rate and the calories burned add up....make my workout go by faster! It's fun to watch!
Polar FT4 Heart Rate Monitor, Purple/Pink, 1 Ea




Monday, February 6, 2012

Wonton Ravioli

The Wonton Wrapper.....
I am lovin the wonton wrapper! You can stuff anything into these babies. Chocolate. Potato. Mushrooms. Steak. Chicken. Pretty much anything. My days of trying to make the perfect pierogi dough are over....i have found it!
     Recently, I made Wonton Ravioli. My daughter's favorite food. Not very helpful for my weight loss! So, i decided I would make half traditional ravioli and half spinach mushroom ravioli. They were both super and a huge hit with the family.
The recipe looks like a lot, but it really isn't. You don't have to make two different fillings. If you don't make sure you adjust the ingredients amount to fit your recipe. The spinach mushroom version is obviously the healthier choice!
Wonton Wrapper Ravioli
8 ounces Baby Bella Mushrooms
3 Cups Baby Spinach, washed
15 ounces fat free Ricotta Cheese
1/2 tsp Italian Seasoning
Pinch Garlic Powder
4 T shredded Parmesan Cheese
1/2 Cup Shredded Mozzarella Cheese
48 or more Wonton Wrappers (about 3 inches square)
Low Cal Pasta Sauce (i use the Kirkland Brand from Costco, it only has 40 calories per 1/2 cup)
 Spray a non-stick skillet with cooking spray. Heat on med high heat. Dice mushrooms and put in skillet. Saute about 5 minutes until soft and wilted.
 Throw in the spinach. Saute about 5 minutes until soft and wilted. Remove from heat.  

In two seperate bowls, place 1/4 cup of the ricotta in one bowl, and the rest of it in another bowl.
 Add to each bowl 1/4 tsp of Italian Seasonings, a pinch of garlic, 2 T Shredded Parmesan Cheese and 1/4 Cup Shredded Mozzarella. Mix well.
 Add the mushroom and spinach mixture to the bowl that only had 1/4 cup ricotta cheese in it.
 Now this is the fun part!
Lay 12 of the wonton wrappers on a flat surface. Scoop about one tablespoon (give or take) of cheese mixture and place it in the middle of each wonton wrapper.
 Brush each edge with water, but i would only do half of them at a time because they will dry before you get to them. Unless you have a helper that is!
 Top each one with another wonton wrapper.
 Press to seal the edges. I picked them up to seal them, it was just easier to handle that way. They get easier as you do more. Try not to let cheese mixture squeeze out the sides.

 Fill a large pasta pot with water and pinch of salt. Bring to boil while you are filling the spinach ravioli.

 Working in small batches, boil ravioli until transparent. They will float to the top, it usually takes about 5 minutes.

Top with sauce. Serve with a large salad.
You will have leftover filling with this recipe. The way I see it, you have 2 choices. You can buy more than one package of wonton wrappers and have leftover wrappers (they do freeze well). Or use the leftover filling as a pizza topping.  This is what I chose to do with the leftover filling....
I put in on Roll-Ups (or a tortilla) and topped it with pasta sauce and a bit of mozzarella cheese.  I baked it at 375 for 5 minutes and had an awesome lunch! 2 days in a row!

I also wanted to share with you the cookies we made. They were so good! I saw them on a website, click on the link below the pic for the recipe.....here you go!
Chocolate....Coconut....Graham Crackers! Yummy!