New Blog

Hello, Friends!

I know I haven't posted in quite some time, but that's because my husband and I launched a new store and I have been focusing on building our website and a new blog right on our website.

I invite all of my cooking fans to visit us there:
http://candlemoments.net

Oatmeal Banana Cookies

I usually get the itch to bake around November - the holidays, joy, the big sweaters that hide those pounds - but I was looking around my kitchen and saw three bananas that were practically all black. After spending $300 on groceries today, I was really annoyed at wasting food, so I decided to try my hand and throwing something together...and that's what this recipe is, me literally throwing stuff into my KitchenAid and hoping for the best. Turns out, they're pretty darn delicious! Bonus point for a no-waster! Sad part, they are really not healthy, so don't be fooled by the two main ingredients...bananas and oatmeal, keep these portions in check!

Servings: 36 (Recipe yields about 3 dozen)    Weight Watchers Points Plus: 4

Ingredients

•  3 cup(s) uncooked old fashioned oats   
•   3 medium banana(s)   
•  1 tsp vanilla extract   
•  12 oz semisweet chocolate chips   
•  3/4 cup(s) regular butter   
•  1/2 cup(s) all-purpose flour   
•  1/4 cup(s) walnut(s)   
•  1 tsp ground cinnamon   
•   1 item(s) egg(s)   
•   1/4 cup(s) fat free skim milk   

Instructions

• Preheat oven to 350 degrees. Mix oatmeal until somewhat fine. Add bananas (better if they are over-ripe). Keep mixer on. Add egg, then milk, then flour, and finally, all other ingredients. Place scoops of about one tablespoon each on cookie tray. Bake for 9-10 minutes until cooked, not crusted. Place on cooling rack. Should yield about 3 dozen cookies.

Kicked-Up Corn-on-the-Cob

Everyone loves corn-on-the-cob during the summer, but why settle for boring boiling? Kick it up a notch!  (This recipe calls for an oven, but go ahead and throw these on the grill!)

Serves: 2   Weight Watchers Points Plus Per Serving: 4

Ingredients

•   2 ears of corn, rinsed
•  Pam cooking spray
•  2 Tbsp grated parmesan cheese  
•  1 tsp fresh salt   
•        1 tsp fresh pepper

Instructions

• Preheat oven to 450 degrees. In a baking pan (like a Pyrex), coat well with Pam spray. Place ears of corn in pan, coat well with Pam. Add salt, pepper, and coat with parmesan cheese. Bake for about 15-20 minutes, when cheese coating becomes toasty brown. 

Lemon Pepper Swordfish

I'm all about adding more fish to our diets, and after visiting a local restaurant, I thought, hey, I can make swordfish! I picked up a few steaks at our local Stop & Shop (I love the fish manager there) and got cooking!  A very easy dressing recipe below for a delicious, light meal.  I highly recommend placing it over fresh arugula and supplying an extra lemon wedge for a kick.

The recipe below calls for 2 steaks, but I made an extra so my husband can take some for lunch. Adjust accordingly.

Serves: 2   Weight Watchers Points Plus Per Serving: 11

Ingredients

•   2 steak(s) cooked swordfish steak(s), rinse   
•  2 Tbsp olive oil   
•  1 Tbsp lemon pepper   
•  1 tsp fresh parsley   
•   1/2 item(s) lemon(s), squeezed   

Instructions

• In a small bowl, mix olive oil, lemon juice, parsley, a pinch of salt, and lemon pepper seasoning. Brush swordfish steaks all around. Spray the George Foreman grill (outside grill works, too) with Pam. Place steaks on grill, and cook for about 10 minutes. It's ready when the fish turns white and flakes.

Homemade Greek Tzatziki Sauce

I love Greek tzatziki sauce, but it's difficult to find unless you're in a Greek restaurant or diner. Plus, you don't really know how healthy their version is (but it's usually not terribly bad, no matter where you are). As a solution, I have created my own. I love throwing it over fresh tomatoes and cucumbers, or using it as a dip for fresh veggies in general. Enjoy!

Servings: 6   Weight Watchers Points Plus Per Serving: 2

Ingredients

•   2 cup(s) fat-free plain Greek yogurt, pour in mixing bowl   
•   2/3 cup(s) fat free sour cream, pour in mixing bowl   
•  1 clove(s) (medium) garlic clove(s), minced, pour in mixing bowl   
•  2 Tbsp dried dill weed, pour in mixing bowl   
•   1/2 cup(s) cucumber(s), grated, dried out, pour in mixing bowl   
•  1 Tbsp olive oil, pour in mixing bowl   
•   1 item(s) lemon(s), squeezed, pour in mixing bowl   

Instructions

• Grate cucumber directly into mixing bowl. Use paper towels to absorb as much water out of the cucumber as possible. Mince garlic, and place it into the bowl. Pour sour cream, yogurt, dill, lemon juice, and olive oil in bowl. Mix well and let sit in the fridge for about 10 minutes, covered with plastic wrap.

Simple Veggie Soup

For anyone who is a fan of my blog - I apologize, but I will be taking a brief hiatus until school is finished; I am really bogged down with grading and lessons...but stay tuned once the summer arrives!

Have you ever looked in your fridge and realized you had a bunch of vegetables that would soon rot if gone unconsumed?  This happens to me ALL the time!  A frustrating idea - throwing food and money into the literal trash. I find soup to be an easy way to use up these veggies and make a great meal-filler.

Feel free to be creative about the vegetables you choose - except the onion, carrots, and celery are a must-have as a soup base. You can add potatoes instead of pasta, if you want the soup itself to be heartier.

Serving Size: 10. Weight Watchers Points Plus Per Serving: 3; With Pasta: 8

Ingredients

•  8 cups of tap water
•       1 bay leaf
•       1 teaspoon salt
•       1-2 teaspoons of pepper
•       1/2 teaspoon dried thyme
•       1/2 teaspoon dried rosemary
•       1 onion
•       3 Tblsp Olive Oil
•       2 Tblsp Better-than-Bouillon Chicken Flavor 
•       10 Celery Stalks
•        1/2 pound baby carrots
•        1 zucchini
•        3/4--1 pound green beans
•        1 can diced tomatoes (drained)
•        1 small can of mushrooms (drained)
•        1/2 pound Angel Hair spaghetti (broken into 1-2 inch pieces)

Instructions

• Wash and chop up all the vegetables, including the onion. Saute onion and oil in a large pot. Once onion is browned, add all vegetables, bouillon, and water. Add all spices and the bay leaf. (Make sure you take the bay leaf out once the soup is cooked.)  Let simmer on medium heat for about 40 minutes. It's okay to cook a little longer, but the vegetables should be tender-crisp.  In a separate pot, boil water and cook pasta. (Keep pasta separate.) Once ready to serve, add pasta to a bowl and soup on top - mix in each separate bowl. Add salt & pepper to taste.  I like to add about a tablespoon of parmesan in each person's bowl for an extra kick.

Portabella Mushroom Pizza

I was really in the mood for pizza, but I also want to minimize the carbs in my life. So, I bought some portabella mushroom caps and decided the mushrooms would be my "crust." In my last post, I gave the recipe to make Garlic Marinara Sauce; I recommend using that sauce for these healthy pizzas.

Start with roasting the mushrooms in the oven at 400 degrees Fahrenheit with Pam cooking spray for about 5 minutes, or until the caps are brown. Then take them out, add the sauce, sprinkle a little parmesan on each, and then add the cheese.

Serving Size: 2 Mushroom Pizzas. Weight Watchers Points Plus Per Serving: 5

Ingredients

•  12 Servings Garlic Marinara Sauce
•        8 Portabella Mushroom Caps (washed and dried)
•        Pam Cooking Spray
•       2 cups Fat Free Mozzarella
•       2 Tblsp Parmesan Cheese 

Instructions

• Pre-heat oven to 400 degrees F. After washing and drying the Portabella mushrooms, spray them with Pam on both sides and lay them flat (caps up) on a cookie sheet or roasting pan. Roast mushrooms for about 5-7 minutes, or until the caps are browned. Take mushrooms out. Flip mushrooms so caps are down. Add enough sauce on each so they are covered. Sprinkle Parmesan on each. Add 1/4 cup of FF mozzarella to each.  Reduce heat in oven to about 325. Place back in oven and roast for about 10 minutes; cheese will be melted and mushrooms will be releasing water.

Garlic Marinara Sauce

As a person who identifies with my Italian heritage, it is imperative to make your own sauce. In fact, in the culture I grew up with, one would be considered incompetent if one couldn't create sauce and - gasp - bought sauce in a jar! Aside from cultural commitment, I sincerely prefer my own sauce because I like to keep the ingredients fresh and healthy.  For those of you who find fear in sauce, I hope you will find this recipe super-easy to follow. 

It's a huge portion of sauce, but that's because I like to save a bunch to use throughout the week in various recipes.  Adjust measurements accordingly based on your own needs, of course.  Also, you could ask 5 different Italians how to make sauce and you'll get 5 different answers, so if you have any questions, just make a comment!

I firmly believe in using organic crushed tomatoes for the sauce. You can use other brands - I would recommend Progresso, if you can't get your hands on Nature's Promise, but you will get a different flavor. Out of all the tomatoes I've tried, I swear by Nature's Promise.  I also believe in organic olive oil, but any extra virgin olive oil will be fine.

Servings - about 15. Weight Watchers Points Plus Per Serving: 1

Ingredients

•  1 tsp dried oregano   
•  5 clove(s) (medium) garlic clove(s), finely chopped   
•  1/8 cup(s) olive oil   
•  2 Tbsp ground basil   
•   56 oz Natures Promise Organics Crushed Tomatoes, Organic, with Basil   

Instructions

• Add olive oil to heated pot. Add garlic to heated olive oil. Brown garlic. Add tomatoes, basil, oregano, salt and pepper. Cook on medium heat until it boils, then reduce to a simmer for about 20 minutes. Stir every 4 minutes to make sure sauce isn't sticking to pot.

Rosemary Chicken

I love making flavorful sauces that can be poured over pasta, veggies, or even a salad. That's why this Rosemary Chicken is one of my favorite recipes. I pour some of the extra sauce over pasta, add some steamed vegetables, and you have a hearty complete dinner-in-a-bowl.

Makes 6 servings. Weight Watchers Points Plus: 11

Ingredients

•  3 Tbsp rosemary   
•  1/2 cup(s) all-purpose flour   
•  2 1/2 cup(s) white wine   
•  2 Tbsp regular butter   
•  6 clove(s) (medium) garlic clove(s), chopped   
•  1 cup(s) fresh lemon juice   
•  3 cup(s) canned chicken broth   
•   2 pound(s) uncooked boneless skinless chicken breast(s)   
•  2 Tbsp olive oil   
•  4 second spray Pam Cooking Spray, No-Stick, Original   

Instructions

• Preheat oven to 375 degrees. Spray roasting pan with cooking spray. In a bowl, mix flour with salt and pepper to taste. Lightly coat all chicken breasts with flour mixture. Place in roasting pan. In a separate pan, saute garlic and olive oil until garlic is golden brown. Pour mixture over chicken. Add more salt and pepper to taste. Pour in lemon juice and chicken broth. Add rosemary. Add butter (chop into smaller pieces if it's stick butter). Roast chicken in oven for about 30-35 minutes, until chicken is completely cooked. There will be lots of broth which can be used over pasta or salad. I like to mix mine with a cup of pasta and steamed vegetables to make a complete dinner-in-a-bowl.

Lightly Crusted Salmon

There are few foods that pack quite as strong as a punch as salmon does. With an estimated 40 grams of protein, 5 mcg of Vitamin B12, 74 mcg of Thiamin, and tons of Omega-3s and Omega-6s per serving, Salmon truly is a power food.   While wild Alaskan salmon is the Queen of power-houses, it can also cost a small fortune. Luckily, you can purchase farmed salmon for  a fraction of the price, and only a small cost to the health benefits.

Some people fear salmon because of the heavy weight in fat (usually around 20-25 grams per serving) and calories, but the calorie-conscious should fear not; the benefits of salmon outweigh (no pun intended) the appearance of detriment.  As long as it's prepared in a healthy way, you'll love this feel-good-fish.

(Nutrition Source: Salmon Nutrition Facts)

Makes 4 Servings. Weight Watchers Points Plus Per Serving: 12

Ingredients

•   1.5 to 2 pounds of fresh Atlantic salmon
•        2 Tbsp plain breadcrumbs
•  1 tsp McCormick Tuscan blend spice
•  1 Tbsp olive oil   
•  1 tsp paprika, ground   
•        2 Tbsp grated Parmesan cheese
•  60 second spray Pam Cooking Spray, No-Stick, Original Flavor   
•        Salt & Pepper to taste

Instructions

• Preheat oven to 400 degrees. Wash, in cold water, and pat dry salmon; leave skin on.  Spray bottom of roasting pan or casserole dish with Pam. Place salmon pieces, skin down, on pan. Sprinkle breadcrumbs, Parmesan cheese, paprika, salt & pepper, and McCormick Tuscan blend on top of salmon. Drizzle olive oil over the pieces. Spray with Pam over the salmon again, to lock in all the spices and create a crust. Bake in oven for about 25 minutes. Fish is ready when it's still pink, but white bubbles start frothing at sides, and crust becomes a medium-golden brown. 

*Note, be careful not to over-cook this fish; it can be quite gritty and unpleasant when over-cooked. To test, the salmon should easily flake when pushed with a fork with no evidence of a gummy-like texture.

Oatmeal Crusted Baked Chicken

There is nothing more versatile than chicken! I am particularly a fan of chicken cutlets...who doesn't love fried chicken? You know who...our arteries. Now, I'm not into being sanctimonious, but I do love to try and make my favorites healthier. I know you will find this chicken to be a delicious alternative to a classic fave!

I love making a large amount of these cutlet beauties so I have leftovers! They're awesome to toss on a salad for lunch, or if you even want to be more daring, use any extra cutlets, add sauce and mozzarella, pop back into the oven...voila, you have yummy chicken parmesan!

Makes 7 Servings. Weight Watchers Points Plus Per Serving: 5

Ingredients

•   1 item(s) egg white(s)   
•   1 item(s) egg(s)   
•  1 cup(s) uncooked quick oats   
•  1 cup(s) canned chicken broth   
•  1 tsp paprika, ground   
•   2 pound(s) uncooked boneless skinless chicken breast(s), thin breasts (should be about 7/8)   
•  60 second spray Pam Cooking Spray, No-Stick, Butter Flavor   

Instructions

• Preheat oven to 375 degrees. In one bowl, beat egg and egg white. In a separate bowl, pour in the oats. Prepare a large baking pan (whatever will allow all the breasts to lay flat, and not overlapping) by spraying with Pam cooking spray. After chicken breasts are washed (and cut to about 7-8 thin pieces), dip in egg so it is covered, but allow excess to drip off. Dip in oats so they are covered. Place in pan. Repeat for each piece of chicken. Spray the chicken with more cooking spray. Toss paprika over the breasts, scattering as evenly as possible. Add salt and pepper to taste. Add the 1 cup of chicken broth into roasting pan. (It can be a little less). Bake at 375 for about 25 minutes (when breasts are white inside and out).

Moderately Spicy Turkey Chili

Whether you're hankering for something spicy, need to make a meal on a budget, or looking to stay on track of being healthy, definitely try this chili.  The great part about it is the ability to substitute - if you're vegetarian, eliminate the turkey and add some extra beans; on the flip side, if you're into a meaty chili, eliminate one can of beans and throw in another pound of meat. Like it extra spicy, try adding more jalapenos or chili powder.  I toss in chia seeds to make it extra filling and give it an even greater fiber boost.

 

Garnish with some fat free sour cream and fat free cheddar cheese!

Have it alone, or throw it on a salad to get even more veggies.

Makes 6 servings. Weight Watchers Points Plus Per Serving: 9

Ingredients  1 pound(s) uncooked 93% lean ground turkey, mixed in chili pot, crumbles      1 large uncooked onion(s), chopped, browned in oil     1 Tbsp olive oil      31 oz canned diced tomatoes, mixed into chili pot, undrained      15 1/2 oz canned black beans, undrained, toss in pot      10 item(s) sweet mini baby bell pepper(s), chopped, mixed into chili pot      3 medium jalapeño pepper(s), chopped, mixed into pot     1/4 cup(s) dried chia seeds      2 oz green hot chili peppers, (2 peppers) chopped, mixed into chili pot     15 1/2 oz Rienzi Kidney Beans, Red, mixed into chili pot, undrained     8 tbsp dry mix McCormick Seasoning Mix, Original Chili    Instructions Brown turkey with oil and onion in chili pot first. Mix all other items in after turkey is browned. Bring to a boil, then reduce to medium-low heat and let simmer for about 20 minutes. Add fat free sour cream and fat free chedder cheese when serving for an additional flavor boost. Great as a bowl or on a salad!

Crusty Parmesan Green Beans (Side Dish)

Makes 3 servings. Weight Watchers Points Plus Per Serving: 2 

Ingredients

•   1 pound(s) uncooked string beans   
•  4 Tbsp grated Parmesan cheese   
•   1/4 cup(s) shredded fat free mozzarella cheese   
•  1 tsp garlic powder   
•  10 second spray Pam Cooking Spray, No-Stick, Butter Flavor   

Instructions

• Spray a large casserole dish with cooking spray. Add freshly washed and dried green beans. Spray green beans with spray until they're completely covered. Sprinkle mixture of parmesan, garlic powder, and mozzarella cheese over green beans. Add salt and pepper to taste. Bake in oven at 400 for about 15 minutes, or until beans are crispy and parmesan coating turns golden.

Chicken Breast with Garlic & Balsamic Vinegar

CHICKEN BREAST WITH GARLIC & BALSAMIC VINEGAR

Makes 4 Servings. Weight Watchers Points Plus Per Serving: 7

Ingredients

•   1 pound(s) uncooked boneless skinless chicken breast(s)   
•   1 cup(s) canned mushrooms   
•  2 Tbsp all-purpose flour   
•  2 Tbsp olive oil   
•  6 clove(s) (medium) garlic clove(s)   
•  1/4 cup(s) balsamic vinegar   
•  3/4 cup(s) canned chicken broth   
•  1 Tbsp regular butter   
•  1 leaf/leaves bay leaf   
•  1/4 tsp dried thyme   
•        2 Tbsp Chia Seeds

Instructions

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with chia seeds, salt, and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.