Even though I never do it, my favorite thing to do on the weekend is stay in and make pancakes! I found this great pancake recipe on eatingwell.com, which is perfect for staying in on the weekend or breakfast in bed! Enjoy!!!
Lemon Curd
1 large egg
2 large egg whites
3/4 cup sugar
1 tablespoon freshly grated lemon zest
2/3 cup lemon juice, juice
1 tablespoon butter
Blueberry filling
4 cups fresh blueberries, divided
1/2 cup water
1/3 cup granulated sugar
1 teaspoon vanilla extract
Shortcakes
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1/4 cup plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup reduced-fat cream cheese
3/4 cup plus 2 tablespoons buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons chopped pecans
Preparation
1. Whisk together egg, egg whites, sugar, lemon zest and juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. Transfer to a small bowl and let cool slightly; serve warm.
2. To prepare blueberry filling: Combine 2 cups blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Cook, stirring, until the berries soften into a sauce, 3 to 5 minutes. Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside.
3. To prepare & assemble shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray.
4. Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut cream cheese into the dry ingredients until the mixture resembles coarse meal. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined. (The dough will be slightly sticky; do not overmix.)
5. Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on the prepared baking sheet.
6. Combine pecans and the remaining 1 tablespoon sugar in a small bowl. Brush shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.
7. Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife. Set the bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set the tops on at an angle. Serve immediately.
Nutrition
394 calories Fat: 6g 7 Carb: 57 g Protein: 6 g
Friday, March 19, 2010
Friday, March 12, 2010
Lasagna Made Healthy and Tasty!
For all of you healthy food skeptics, this recipe passed the ultimate test: the junk food loving, health food skeptic male! He even asked for leftovers! So for all of you women out there here is a recipe you can trick your man with. Each piece of lasagna only has 205 calories, so there is nothing to feel guilty about. Here is the recipe:
Turkey and Arugula Lasagna
Ingredients
6-8 plum tomatoes, diced with the skin
1-2 tbsp tomato paste
3 garlic cloves, minced or put through a press
2 tsp Italian spices
2 tsp (separate) basil
15oz part-skim ricotta (I prefer Sorrento)
15oz fat free ricotta
1 tsp nutmeg
1 egg
¼c parmesan cheese
8 slices extra lean turkey bacon
.5 lb extra lean ground turkey breast
5 oz arugula, spinach, or arugula and spinach mix
3 tsp (separate) extra virgin olive oil
One box of Ronzoni Healthy Harvest whole wheat lasagna noodles (13.25oz)
8oz low-fat mozzarella (I prefer the price chopper brand it melts the best), shredded
Preparation
1. Boil water and follow the instructions on the lasagna box. Preheat the oven at 375°.
2. In a large non-stick pan, heat up 1 tsp of extra virgin olive oil and throw in the tomatoes on medium heat. Stir so the tomatoes are coated in the oil and spread out on pan.
3. Add the garlic to the tomatoes and stir until tomatoes. Continue to cook until the juices have released.
4. Add the 2 tsp of Italian spices, 1 tsp of basil, and tomato paste (just enough to thicken the sauce). Continue to let cook on low heat.
5. In another large non-stick pan, heat up ½ tsp of extra virgin olive oil and start cooking the turkey bacon strip by strip.
6. Let the strips cool on a paper towel. Then crumble it up and throw it in the tomato mixture.
7. In the bacon non-stick pan, add another ½ tsp of extra virgin olive oil to the pan and cook the extra lean ground turkey breast.
8. While the turkey is cooking, go ahead and combine the ricotta cheeses, egg, nutmeg, and 1tsp of basil in a large bowl. Just put aside.
9. When the turkey is done, add it to the tomato mixture.
10. In the turkey non-stick pan, add ½ - 1 tsp of extra virgin olive oil and throw in the arugula.
11. Lay down one layer of lasagna noodles in a large lasagna pan. Put spread a little over a third of the ricotta mixture over the noodles. Then add half of the tomato mixture and cooked arugula. Put down another layer of lasagna noodles and repeat the above (use all of the left over tomato mixture and arugula).
12. Put down a third layer of lasagna noodles and then spread the rest of the ricotta on top of the noodle. Top it off with the mozzarella cheese.
13. Cover with aluminum foil and put in the oven for 45 minutes.
14. Take the foil off and broil for 3-5min on low. Let it cool for 5-10 minutes.
Nutritional Facts:
205 calories
Fat: 7g
Carbs: 19.8g
Prot: 16.9g
Turkey and Arugula Lasagna
Ingredients
6-8 plum tomatoes, diced with the skin
1-2 tbsp tomato paste
3 garlic cloves, minced or put through a press
2 tsp Italian spices
2 tsp (separate) basil
15oz part-skim ricotta (I prefer Sorrento)
15oz fat free ricotta
1 tsp nutmeg
1 egg
¼c parmesan cheese
8 slices extra lean turkey bacon
.5 lb extra lean ground turkey breast
5 oz arugula, spinach, or arugula and spinach mix
3 tsp (separate) extra virgin olive oil
One box of Ronzoni Healthy Harvest whole wheat lasagna noodles (13.25oz)
8oz low-fat mozzarella (I prefer the price chopper brand it melts the best), shredded
Preparation
1. Boil water and follow the instructions on the lasagna box. Preheat the oven at 375°.
2. In a large non-stick pan, heat up 1 tsp of extra virgin olive oil and throw in the tomatoes on medium heat. Stir so the tomatoes are coated in the oil and spread out on pan.
3. Add the garlic to the tomatoes and stir until tomatoes. Continue to cook until the juices have released.
4. Add the 2 tsp of Italian spices, 1 tsp of basil, and tomato paste (just enough to thicken the sauce). Continue to let cook on low heat.
5. In another large non-stick pan, heat up ½ tsp of extra virgin olive oil and start cooking the turkey bacon strip by strip.
6. Let the strips cool on a paper towel. Then crumble it up and throw it in the tomato mixture.
7. In the bacon non-stick pan, add another ½ tsp of extra virgin olive oil to the pan and cook the extra lean ground turkey breast.
8. While the turkey is cooking, go ahead and combine the ricotta cheeses, egg, nutmeg, and 1tsp of basil in a large bowl. Just put aside.
9. When the turkey is done, add it to the tomato mixture.
10. In the turkey non-stick pan, add ½ - 1 tsp of extra virgin olive oil and throw in the arugula.
11. Lay down one layer of lasagna noodles in a large lasagna pan. Put spread a little over a third of the ricotta mixture over the noodles. Then add half of the tomato mixture and cooked arugula. Put down another layer of lasagna noodles and repeat the above (use all of the left over tomato mixture and arugula).
12. Put down a third layer of lasagna noodles and then spread the rest of the ricotta on top of the noodle. Top it off with the mozzarella cheese.
13. Cover with aluminum foil and put in the oven for 45 minutes.
14. Take the foil off and broil for 3-5min on low. Let it cool for 5-10 minutes.
Nutritional Facts:
205 calories
Fat: 7g
Carbs: 19.8g
Prot: 16.9g
Wednesday, March 3, 2010
Cheap Healthy Foods!!!
I researched various healthy foods and found the cheapest healthiest foods for you, so you can keep your waist skinny and your wallet fat!
- Cheap foods
Breakfast foods: eggs (2 eggs/serving = $.30 or 1 egg and 2 whites/serving = $.45) and oatmeal ($.17/serving)
- Cereal is about $.74/serving
- One slice of 100% whole bread is $.32, but most eat 2 slices so that would be $.64/serving
Complex carb (rice, pasta, grains, etc): Brown rice ( $.08/serving) and lentils ($.18/serving)
- 100% whole wheat is a luxury compared to the prices of brown rice and lentils. It costs $.41/serving!!!!
- Other grains, such as quinoa and couscous, can be found in bulk at certain specialty supermarkets and tend to be cheaper in bulk than prepackaged.
Fruit: Bananas ( $.35/banana)
- Oranges are about $.79/orange
- Apples are about $1.00/apple, but Rome apples are only $.84/apple
- Berries are always pricey, so I recommend buying frozen. Frozen berries are actually better for you than other berries, because they are frozen at the point of ideal ripeness, which contains the highest nutritional value. You save at least a dollar per ounce when you buy frozen.
Vegetables: depends on what is in season
- In season fruits and vegetables are the cheapest.
Type of pork: Pork loin (price depends on grocery store, but it was consistent that it was cheaper than the other cuts)
- Significantly cheaper than ribs and ham and it’s leaner and healthier than any other type of pork
Type of beef: Sirloin (price depends on grocery store, but it was consistent that it was cheaper than the other cuts)
Type of poultry: Chicken breast
- Stick with chicken breast even though chicken thighs are significantly cheaper because thighs have 6 more fat gram and 4 less grams of protein for every 3oz. Huge nutritional differences!!!
Fish: Catfish
- Tilapia has a close second, usually about a $1.00 more
If you are trying to figure out whether or not to buy organic, don’t waste money on organic foods that you have to peel. The pesticides are sprayed on the outside of the fruit or vegetable, so if you can peel the outside off you do not need to worry about. Poultry, eggs, beef, and lamb are important to get organic because then you are not consuming unnecessary antibiotics that are normally given to the animals. With grains it is smarter to eat organic, so you can avoid the pesticides in regular grains.
When grocery shopping, especially for produce, meat, and fish, keep in mind prices and sales vary by grocery store. Check out the local grocery store flyers before going to the grocery store, so you can figure out which store has the best prices and you can put a budget friendly shopping list together.
- Alexandra Jasinowski
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