Food Frenzy

Milk and Cookies!

lauren — Thu, 03 Sep 2009 10:48:24 -0700

YUM!

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Whole Grain Blueberry Waffles

justingirl1989 — Wed, 16 Apr 2008 07:30:53 -0700

Try these hearty waffles with pure maple syrup and additional blueberries for a delicious brunch dish!

prep time:20 min
Start to Finish:20 min
makes:6 servings (2 waffles each)

Ingredients:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
3 teaspoons baking powder
1 tablespoon sugar
1 1/2 cups fat-free (skim) milk
2 tablespoons vegetable oil
1 egg
1 cup Cascadian Farm® frozen organic blueberries, thawed, drained
Directions:

Lightly spray waffle iron with cooking spray; heat waffle iron. In large bowl, stir together flours, oats, baking powder and sugar. In small bowl, stir together milk, oil and egg. Stir into dry ingredients in large bowl, stirring just until large lumps disappear. Gently stir in blueberries.
Pour slightly less than 1 cup batter onto center of hot waffle iron, spreading batter to edges. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
Bake 3 to 5 minutes or until waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter.
High Altitude (3500-6500 ft): Decrease baking powder to 2 tsp.
Nutritional Facts:

1 Serving: Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 35mg; Sodium 280mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 9g); Protein 7g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 25%; Iron 10% Exchanges: 2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2

source: http://fitceleb.imnotobsessed.com/2008/04/16/whole-grain-blueberry-waffl...

Turkey Meatball Pita

justingirl1989 — Tue, 15 Apr 2008 05:28:58 -0700

Preparing the perfect low-calorie meal is easy. Just follow this simple recipe.

Prep time: 8 minutes
Cook time: 5 minutes

Ingredients:

1 Tbsp olive-oil
8 Tbsp low-fat tzatziki or yogurt dip*
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (plain or home-style)
1 Tbsp allspice
1 Tbsp oregano
4 whole-wheat pita pockets, cut in half
1 Tbsp mint flakes
Directions:

If needed, arrange meatballs on a plate and microwave about 2 minutes on defrost setting.
Place olive oil in a large skillet over medium heat. Add mint, allspice, and oregano; mix. Break meatballs into small chunks and add to skillet. Cook for 5 minutes, stirring frequently.
Stuff pita pockets with baby spinach leaves. Spoon turkey mixture into pita and top with a dollop of tzatziki or yogurt dip. (*If you can’t find prepared low-fat tzatziki or yogurt dip, make your own by mixing 1 cup plain nonfat yogurt, 1 teaspoon garlic powder, and 1/4 cup minced cilantro.)
Nutritional Facts:

Makes 4 servings. Per serving: 375 calories, 14.5 g fat (4 g saturated), 650 mg sodium, 39 g carbs, 5 g fiber, 25.5 g protein

source: http://fitceleb.imnotobsessed.com/

Spicy Parmesan Meatballs With Pasta

justingirl1989 — Mon, 14 Apr 2008 07:00:56 -0700

You like spicy foods? Then this is the plate for you. Spice up your pasta with some spicy parmesan meatballs. Looks delicious!

Prep Time:50 min
Start to Finish:50 min
makes:4 servings

Ingredients:

3/4 cup Fiber One® original bran cereal
1 lb extra-lean (at least 90%) ground beef
1/4 cup shredded Parmesan cheese (1 oz)
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with green pepper and onion, undrained
1/8 teaspoon ground red pepper (cayenne)
6 oz uncooked whole wheat angel hair (capellini) pasta
Additional shredded Parmesan cheese, if desired
1 to 2 tablespoons chopped fresh parsley, if desired
Directions:

Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
In large bowl, mix cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.
Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. Add remaining tomato sauce, tomatoes and red pepper to skillet; turn meatballs to coat.
Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center.
Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.
High Altitude (3500-6500 ft): No change.
Nutritional Facts:

1 Serving: Calories 460 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 75mg; Sodium 950mg; Total Carbohydrate 54g (Dietary Fiber 10g, Sugars 9g); Protein 33g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 20%; Iron 40% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 3 1/2

source: http://fitceleb.imnotobsessed.com/2008/03/07/spicy-parmesan-meatballs-wi...

Spring Vegetable Paella

justingirl1989 — Fri, 11 Apr 2008 09:51:52 -0700

Just in time for spring! What so great about this dish it provides loads of nutrients from the vegatables. It’s quick and easy to make! That’s my favorite part! As a working mother of two, I try to find dishes that are quick and easy to make but at the same time provide my sons with nutrients they need. This is one dish that I definitley recommend! Try it out!

Prep Time:15 min
Start to Finish:30 min
makes:6 servings

Ingredients:

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso® chick peas (garbanzo beans), drained, rinsed
1 package (9 ounces) Green Giant Select® LeSueur® frozen baby sweet peas, thawed
Directions:

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Nutritional Facts:

1 Serving: Calories 470 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 890mg; Total Carbohydrate 82g (Dietary Fiber 18g, Sugars 9g); Protein 21g Percent Daily Value*: Vitamin A 60%; Vitamin C 90%; Calcium 15%; Iron 40% Exchanges: 3 Starch; 1 1/2 Other Carbohydrate; 3 Vegetable; 1 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

Be Bold with Broccoli
Vegetables like broccoli offer a host of nutrients including vitamins A, C and folate. Be sure to get at least 3 to 5 servings of veggies daily.
Did You Know…
A traditional paella flavoring (and expensive spice), saffron is the hand-picked stigma from a tiny purple crocus flower. It takes more than 14,000 of these little threads to produce one ounce of saffron!
Substitution
Turmeric does the trick as a saffron substitute because it’s moderately priced and generally available in most supermarkets. Both spices are pungent, aromatic and used to add flavor and color to foods.

source: http://fitceleb.imnotobsessed.com/2008/03/05/spring-vegetable-paella/

Wonderful Tuna Salad

justingirl1989 — Fri, 11 Apr 2008 09:50:55 -0700

Tired of the conventional tuna and mayo? Try this tuna with a tropical twist! Don’t let the pineapple scare you…

Prep Time:10 min
Start to Finish:10 min
makes:4 servings

Ingredients:

1 can (12 ounces) water-packed solid white tuna, drained
1/3 cup (3 ounces) fat-free plain yogurt
1 can (4 ounces) crushed pineapple, drained
1 celery rib, finely chopped
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon
Directions:

In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.
Nutritional Facts:

1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 420mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 9g); Protein 22g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 6%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1 Fat Carbohydrate Choices: 1

source: http://fitceleb.imnotobsessed.com/2008/03/12/wonderful-tuna-salad/

Shimp Tacos w/ Fresh Tomato Salsa

jennjennnbubba — Wed, 23 Jan 2008 13:15:15 -0800

Ingredients
8 6-inch corn tortillas
1 recipe Fresh Tomato Salsa
8 oz. fresh green beans, trimmed and halved crosswise
1 tsp. Jamaican jerk seasoning
1 lb. medium to large shrimp peeled and deveined
1 Tbsp. olive oil

Hide recipe details 1. Preheat oven to 350 degrees F. Wrap tortillas in heavy foil. Heat in preheated oven 10 minutes. Meanwhile, prepare Fresh Tomato Salsa; set aside.

2. In a bowl toss beans with 1/2 teaspoon jerk seasoning. In another bowl toss shrimp with remaining 1/2 teaspoon seasoning. Heat oil in large skillet over medium-high heat. Add green beans; cook and stir for 3 minutes. Add shrimp to skillet; cook and stir 2 to 3 minutes more or until shrimp turn opaque.

3. To serve, fill each warm tortilla with about 1/3 cup shrimp and green bean mixture. Serve with salsa. Makes 4 servings (2 tortillas each plus 2/3 cup salsa)

4. Fresh Tomato Salsa: In bowl combine 1 1/2 cups chopped, seeded tomato; 1 cup chopped, seeded cucumber; 1/2 cup thinly sliced green onions; 1/4 cup snipped fresh cilantro; 3 Tbsp. lime juice; and 1/4 tsp. salt.

What's the best part of Thanksgiving dinner?

xmeghanx — Tue, 20 Nov 2007 14:38:19 -0800

Turkey Club Sandwich

xmeghanx — Tue, 20 Nov 2007 14:35:19 -0800

You Will Need
4 strips lean bacon, halved
12 slices home-style white or whole-wheat sandwich bread, toasted
1/2 cup reduced-fat mayonnaise
8 lettuce leaves
1 large tomato, thinly sliced
8 ounces thinly sliced cooked turkey breast or chicken breast
8 tiny sweet pickles (optional)
8 pimiento-stuffed green olives (optional)

What to Do
1. In a 10-inch skillet, cook bacon over moderate heat until crisp. Drain on paper towels; set aside.

2. Spread 1 side of each bread slice with some of the mayonnaise. Place a lettuce leaf on the mayonnaise side of 4 bread slices. Top each with some of the sliced tomato and 2 half strips bacon. Add another slice of bread, mayonnaise side up. Top with remaining lettuce leaves. Divide turkey among sandwiches. Top with remaining bread slices, mayonnaise side down.

3. Cut sandwiches in half diagonally. Thread a pickle and an olive (if using) onto each of 8 wooden picks. Poke a pick into each sandwich half.

Serves: 4

Turkey Soup

xmeghanx — Tue, 20 Nov 2007 14:30:55 -0800

Ingredients

5 Cups RICH TURKEY STOCK (Click for recipe)
3 Stalks celery cut into 1-inch pieces
2 Large potatoes peeled and quartered
2 Carrots cut into 1-inch pieces
1 Onions quartered
1 Cup uncooked noodles
2 Cups COOKED TURKEY cubed
Directions

In 5-quart saucepan, combine first 5 ingredients.

Over high heat, bring to a boil. Reduce heat, cover and simmer for one hour.

Stir in noodles and turkey meat.

Simmer until noodles are done and meat is heated through.