Back to the basics....

It's been awhile. I have no quippy remarks or good stories to fill in over the past years (in all reality I'm sure I do have some stories, but you're going to have to live in suspense). However, don't be too insulted; I have missed this. It's that busy season of life. The raising kids and doing life season where you feel like you barely have to breath, let alone post recipes. During the business of the last year and a half, I was happy if my family got a meal, let alone the never-gonna-happen chance that I would have time to write about it.  We are still alive, and my jeans definitely don't feel like I've been malnourished. My kid has grown multiple sizes in clothing and shoes, costing me a small fortune (can we say three pairs of dance shoes in a matter of months?), so that must mean I'm still doing something right. 

About a year ago I went to a menu system that saves me SO MUCH TIME when I plan our meals. More about that later. 

Today is all about just getting back in the swing of things. No promise it will last.

Dinner tonight is a crock pot pot roast meal that is super easy.

1 lb baking potatoes cut into quarters, 
2 large carrots (peeled and cut diagonally into 3/4 inch slices), 
1 large parsnip (prepared same as carrots),
2 large celery stalks cut into 2 inch slices, 
1 onion sliced, 
2 bay leaves, 
rosemary (approx 1 tsp), 
thyme (approx 1/2 tsp)
1/2 cup beef broth

Combine all the vegetables and potatoes in the bottom of a slow cooker.Sprinkle with rosemary and thyme. Add bay leaves. Arrange pot roast (approx 2.5 lb chuck roast cut seasoned to your desire into serving size pieces) over top of vegetables. Pour 1/2 cup beef broth over top roast and cook on low for 8.5-9 hours

Dinner tomorrow will be:

Quick Chicken Primavera Risotto

-2 boneless skinless chicken breast halves (about 6 oz each) flattened to 1/2 inch 
thickness and seasoned with salt and pepper
-1 lemon, cut in half crosswise
-1 medium onion chopped
-1 large garlic clove, minced
-2 packages (8.8 oz each) chicken flavored precooked rice. I make my own 16 oz. whole grain brown rice using chicken broth instead of water. Works great in this 
recipe, and is better for you (as well as cheaper) if you have the time.
-1 medium carrot cut into julienne strips
-1 medium zucchini sliced
-2 plum tomatoes, seeded and diced (or you can used a can of drained diced tomatoes)
-2 to 2.5 cups chicken broth
-1/2 cup (2 oz) grated fresh Asiago cheese
-1/4 snipped fresh basil leaves
-2 ounces mascarpone cheese or cream cheese (I used 1/3 less fat cream cheese)

1. Season chicken with salt and black peper. Heat skillet (I use a 12 inch) over medium-high heat 5 minutes; lightly spray or drizzle with olive oil. Arrange chicken and lemon halves, cut side down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once. Remove from skillet ; cool slightly. Slice chicken into 1/2 inch pieces and set aside. 

2. Lightly oil skillet again. Cook onion and garlic over medium heat 4-6 minutes.; Add rice and juice from caramelized lemon halves; cook and stir 3-4 minutes. Add carrot, zucchini, tomatoes, and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through. 

3. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust consistency with additional broth, if necessary). Stir in cream cheese, if desired. 

This yields 6 servings- Each serving is approximately 260 calories with 6 grams of fat (2 saturated).  The calories will be less if you make your own rice :-)

For you Mere :-)

I didn't have much time to write when I posted the salmon recipe yesterday. Since I have some time to write today I MUST tell you that the salmon recipe is absolutely DELICIOUS. Seriously. I am not kidding. I think it was the best salmon recipe I have ever made....by far. I am pretty sure my hubby would agree and then some! I packed the leftover in his lunch and he actually called to tell me how delicious it was....and that is saying something!! He even made a specific comment about the salsa! So, if you want to wow someone- give this recipe a try. A few notes- I actually cooked my salmon in a skillet since I don't even know how to turn on the grill (grilling and homemade lasagna is handled by Brian). I also omitted the hot pepper because I wanted Johanna to try it, and she's not a fan of the super spicy stuff. I implore you to give it a try!

Now onto today's recipe- Vegetable Enchiladas. I got this recipe from whole foods when they did one of their tasting events on a Friday night. I was amazing by how AWESOME these enchiladas tasted. This recipe is also gluten free and easily vegan if you use Daiya vegan cheese instead of regular mozzarella.

I don't have the specific calories count, but it can't be bad because the ingredients are all good for you and low calorie. I actually made this in a 9x9 plan and layered it like a vegetable enchilada lasagna. It made it a lot easier to put together to use a pan that had higher sides. I still got four corn tortillas on each layer. I didn't have to use parchment paper because I used a Pampered Chef stone (which is non-stick).

Vegetable Enchiladas

Serves 4

Ingredients:

2 cups fresh corn

1 cup bell pepper strips

1/2 onion, diced

3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish

1 1/2 tablespoons salt-free chili powder, divided

1 (15 ounce) can no-salt-added pinto or black beans, rinsed and drained

4 tablespoons chopped cilantro, divided

1 (15 ounce) no-salt-added diced tomatoes

8 ounces leafy greens

8 corn tortillas

3/4 cup shredded part-skim mozzarella (optional- could also use vegan cheese)

1. Preheat oven to 400. In a large pot, combine corn, onion, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes, and greens and cook over medium-high heat until liquid is almost evaporated (about 10 minutes).

2. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.

3. Arrange corn tortillas on a large-parchment paper baking sheet (or in a 9x9 pan). Spread bean mixture evenly over tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Continue this layering process until all ingredients are used (I used 12 corn tortillas). Bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates and garnish with remaining cilantro and lime wedges. Serve and enjoy!!

Grilled Salmon with Tomato Peach Salsa

Yield 4 serving (1 fillet and 1/2 cup salsa); 325 calories

1 cup chopped peeled peach (I used nectarine and it worked great)

3/4 cup quartered cherry tomatoes

1/4 cup thinly vertically sliced red onion

3 tablespoons small fresh mint leaves (I used 3 Tbsp chopped)

3 tablespoons small fresh basil leaves (I used 3 Tbsp chopped)

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 jalapeno pepper, thinly sliced (optional)

1 teaspoon kosher salt, divided

4 (6 oz.) wild Alaskan salmon fillets

1/4 teaspoon freshly ground black pepper

cooking spray

1. Preheat grill to high heat

2. Combine first 8 ingredients in a bowl; add jalepeno, if desired. Sprinkle mixture with 1/4 teaspoon salt, toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.

Italian- Style Artichoke and White Bean Salad

I cannot post another recipe without reiterating how AMAZING the black-eyed pea cajun burgers were. I ate 5 of the six in less than 72 hours. I probably could have eaten them all at once, but that might have defeated part of the purpose of a making a healthy "burger"! You cannot call me a liar until you make them and try them!

The bean salad from today is also very delicious. It is a great side dish for a hot summer day. I especially liked this recipe chilled. I feel it really let the basil shine! Enjoy!

Serves 4; 153 Calories per serving

1 (15 ounce) can cannellini or other white beans, rinsed and drained

1 (6 ounces) jar marinated quartered artichoke hearts, drained

1/2 cup chopped red onion

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

1/2 tablespoon white wine vinegar or cider vinegar

salt and freshly ground black pepper to taste

In a medium bowl, gently toss all the ingredients until well combined. Let stand 15 minutes at room temperature to allow flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled, or return to room temperature.

In remembrance of the 4th

Instead of the burgers that many of you rightly enjoyed this holiday weekend, feel guilt- free enjoying one (or two) of these!

Cajun-Style Back-Eyed Pea and Corn Patties

Makes 6 servings; 187 calories per serving

2 tablespoons extra-virgin olive oil or canola oil

1 1/2 cups fresh or thawed frozen yellow corn

1 cup chopped onion

1 teaspoon Cajun seasoning

1 (15 ounces) can black-eyed peas, rinsed and drained

1/4 cup fresh breadcrumbs, preferably whole wheat

1/4 cut instant oats

2 tablespoons plus 4 teaspoons cornmeal

1 tablespoon BBQ sauce

1/2 teaspoon salt

freshly ground black pepper, to taste

In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium heat. Add the corn, onion, and Cajun seasoning; cook, stirring, until corn and onion are lightly browned, about 5 minutes. Remove from heat and set aside to cool a few minutes.

In food processor fitted with knife blade, pulse corn mixture, black-eyes peas, breadcrumbs, oats, and the 2 tablespoons cornmeal, BBQ sauce, salt, and pepper until well combined but still chunky. Divide mixture into 6 portions and shape into 1/2 inch thick patties. Dredge patties in remaining cornmeal and set aside.

Wipe out the skillet and add the remaining 1 1/2 tablespoons of oil; heat over medium heat. Add the patties and cook until golden, 4 to 5 minutes on each side. Serve at once.

Tuscan-Style Chickpea and Spinach Salad with Artichokes and Sun Dried Tomatoes

This turned out even better than I hoped it would. SUPER easy :-)

Serves 4- 6; 234 calories per serving

2 Tablespoon extra virgin olive oil

1/4 cup drained and julienned marinated sun-dried tomatoes, 1 tablespoon marinade reserved

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 large garlic clove, finely chopped

1/2 teaspoon salt, preferable coarse sea salt, or to taste

freshly ground black pepper, to taste

1 (15 oz) can chickpeas, rinsed and drained

1 (6 oz) jar marinated quartered artichoke hearts, drained

4 scallions, white and green parts, thinly sliced

2 to 4 tablespoons chopped fresh basil

1 (9 oz) bad baby spinach

In a medium bowl, whisk together the oil, reserved sun- dried tomato marinade, lemon juice, mustard, garlic, salt, and pepper until thoroughly blended. Add the remaining ingredients, except the spinach and toss well to combine. Let stand about 10 minutes at room temperature to allow the flavors to blend; toss again. (If desired- At this point, mixture can be covered and refrigerated up to one day before returning to room temperature and continuing with the recipe.) Serve at room temperature, over the spinach leaves.

Back to the grind!

Even though I haven't been posting, I have still been cooking.....sometimes ;-) I remember making new recipes and thinking, "I need to post this. It is so good!" But, alas, life got in the way. We hit a VERY busy season, and I was happy if dinner got made let alone posted on my blog! I think that anyone who cooks on a fairly regular basis gets the occasionally rut where they are burnt out. I HAVE SO BEEN THERE! I hadn't even felt like making my regular favorites. However, I have received new inspiration in the form of a FANTASTIC new cookbook!! The good news for you is that I am going to be posting more often again. The bad news is that I am not going to tell you what the cookbook is...at least not right away. There is something to be said for mystery and when it comes to food, I find that titles lead to preconceived notions. So....no titles for you yet!

Wednesday is usually a busy day for us. We have church in the evening, and that means I have to do a quick dinner and nothing too heavy. I don't like feeling like I need to unbutton my top pants button while I'm driving to church!

Without any further ado-

Dinner is served:

Mushrooms Stuffed with Breadcrumbs, Lemon, and Thyme

Makes 4-6 servings (3-4 stuffed mushrooms per serving); 108 calories per serving

12 - 16 large white cultivated mushrooms (12-14 ounces, washed and stemmed, stems reserved)

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon finely chopped fresh thyme, or about 3/4 tsp dried thyme

2 cloves of garlic, finely chopped

1/2 teaspoon coarse salt

1/4 teaspoon lemon pepper seasoning*

3/4 finely ground breadcrumbs* (preferably whole wheat)

*I couldn't find lemon pepper seasoning, so I combines lemon zest and pepper. For the breadcrumbs, I used whole wheat panko.

Preheat oven to 375. Lightly oil and baking sheet. Cut off and discard the tough tops of the reserved mushroom stems Finely chop the trimmed stems and reserve.

Heat 1 Tablespoon of the oil in a medium non-stick skillet over medium-high heat. Add the mushroom stems and cook, stirring occasionally, until most of the liquid released from the stems has evaporated, 2 to 3 minutes. Carefully add the lemon juice. Cook, stirring often, until most of the liquid has evaporated, about 2 minutes, adding the thyme, garlic, salt , and the lemon pepper seasoning the last 30 seconds or so. Remove from the heat and add the breadcrumbs, stirring well to thoroughly combine.

Rub the rounded sides of the mushroom caps with half of the remaining oil. Arrange the mushroom caps, gill sides up, in a single layer on the prepared baking sheet. Spoon the filling evening into the caps, and dab the tops with the remaining oil. ( If desired---At this point, the mushrooms can be held at room temperature up to an hour before continuing with the recipe, or covered and refrigerated for up to 12 hours before returning to room temperature and baking) Bake on the center oven rack about 30 minutes, until nicely browned. Allow mushrooms to cool about 5 minutes before serving warm.

Enjoy!! These are great with a vegetable medley on the side. Let your farmers market inspire you!!

Freezer Fabulous!!

For those of you who don't know, I used to do freezer meals with three other amazing ladies (holla ladies!). We would each make 4-5 freezer meals each month, but we would make 4 of each meal. Then we would swap so we each ended up with about 25 meals. Walla- no more cooking for the rest of the month!! It was a lot of work for one weekend (I would make all my meals in one or two days), but the payoff was SO worth it!

Since Brian and I are having our usual Southwest Burgers tonight, I thought I would post a few good freezer meal recipes. I already posted the Zucchini Pancakes....also awesome! Enjoy and feel free to ask any questions!

Baked Ham Sandwiches

Yield: 8 servings

These are great for effortless lunches of the kids (or guys!).

1/3 cup butter, softened

1/2 cup dried minced onion

1/3 to 1/2 cup prepared mustard

2 tablespoon poppy seeds

8 hamburger buns, split (I use whole wheat)

16 slices deli ham

8 slices Swiss cheese

In a bowl, combine butter, onion, mustard, and poppy seeds. Spread about 1 tablespoon over both halves of buns. Layer ham and cheese on the bottom halves; replace the tops. Wrap each sandwich in foil. Bake at 350 for 6 - 10 minutes or until cheese is melted, or freeze for up to 2 months.

To use frozen sandwiches: Bake at 350 for 30-35 minutes or until cheese is melted.

Hamburger Goulash

Yield: 6 cups

2 1/2 pounds ground beef

1 medium onion, chopped

2 cups water

3/4 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons paprika

1 to 2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

2 tablespoons all-purpose flour (I use whole wheat)

1/4 cup cold water

Hot cooked noodles or mashed potatoes

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a bowl combine flour and cold water until smooth; stir into the meat mixture. Bring to boil; cook and stir for 2 minutes or until thickened. Serve over noodles or potatoes; or cool and freeze for up to 3 months.

To use frozen goulash: Thaw in the refrigerator; place in saucepan and heat through.

Pizza Meatloaf Cups

Yield: 12 cups

1 egg beaten

1/2 cup favorite pizza sauce

1/4 cup seasoned bread crumbs (I use whole wheat panko and add my own seasonings)

1/2 teaspoon Italian seasoning

1 1/2 pounds ground beef

1 1/2 cups shredded mozzarella cheese

Additional pizza sauce, optional

In a bowl, combine the egg, pizza sauce, bread crumbs, and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto the bottom and up the sides, Fill center with cheese.

Bake at 375 fir 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce, if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave safe plate for 2-3 minutes or until heated through.

Spaghetti Ham Bake

Yield: 2 casseroles; 6 servings each

2 packages (7 ounces each) thin spaghetti broken into 2 inch pieces (I use whole wheat)

4 cups cubes fully cooked ham

2 cans cream of chicken soup, undiluted (Click on the link for a recipe for cream of chicken soup. I make my own soup since the canned stuff in kinda scary in my own humble opinion. No judgement here for using it though :-)

2 cups (16 oz) sour cream

1/2 pound fresh mushrooms, sliced

1/2 cup chopped onion

1/2 cup sliced ripe olive, optional

1 1/2 teaspoons ground mustard

1 teaspoon seasoned salt

2 teaspoons Worcestershire Sauce

Topping:

2 cups soft bread crumbs (I use whole wheat panko)

1/4 cup butter, melted

2 cups (8 ounces) shredded cheddar cheese

Cook spaghetti according to package directions; drain and place in a large bowl. Add the ham, soup, sour cream, mushrooms, onion, olives (if desired), mustard, seasoned salt, and Worcestershire sauce. Transfer to two greased 11x7x2 inch baking dishes.

In a bowl, toss bread crumbs and butter ; add cheese. Sprinkle over casseroles. Cover and freeze for for up to two months. If you want to use one right away- bake, uncovered, at 325 for 30 minutes or until heated through.

To use frozen casserole: Thaw in refrigerator overnight. Bake, uncovered at 325 for 50-55 minutes or until heated through.

Pumpkin Chocolate Bread

Yield: 3 loaves

This is by far my most requested recipe. It is yummy, makes a lot, and freezes really well. Enjoy!

3 1/2 cups sugar

1 1/4 cup oil (I use canola but vegetable would work)

3 eggs

1 can (29 ounces) solid pack pumpkin

3 squares (1 ounce each) unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3 3/4 cups all purpose flour (I use half whole wheat flour)

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

1 to 1 1/4 teaspoons ground cloves

1/2 teaspoon ground nutmeg

2 cups (12 ounces) semi sweet chocolate chips

In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the chocolate, pumpkin, and vanilla, mix well. Combine the dry ingredients; stir into pumpkin mixture just until blended. Stir in chips.

Transfer to 3 greased 9x5x3 inch loaf pans (I have also used mini loaf pans or muffin cups!). Bake at 350 for 55-65 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

You can thaw a loaf in the refrigerator or cut frozen with a sharp knife and heat in the microwave- YUMMO!!

Mushroom and Root Vegetable Pot Pie

I will be honest- I liked this a lot. My husband didn't. Root vegetables are sweet and hearty. It is filling while still being good for you! I think my husband has a somewhat poor opinion of any dish that doesn't have meat in it. I'm not saying that's bad. We're just different eaters!! I am sure this dish would be amazing with beef or sausage added to it for all your carnivores out there!

Mushroom and Root Vegetable Pot Pie

Yield: 6 Servings ; 351 calories per serving

2 cups (1/2 inch thick) slices carrot

2 cups (1/2 inch thick) slices rutabaga

2 cups (1/2 inch thick) slices parsnip

3 cups organic vegetable broth

2 cups fat free milk

1 bay leaf

1 tablespoon butter, divided

1 tablespoon chopped fresh thyme, divided

3 (4 ounce) packages pre-sliced exotic mushroom blend

2/3 cup finely chopped shallots

2 garlic cloves, minced

1.5 ounces all-purpose flour (about 1/3 cup)

2 tablespoons heavy whipping cream

1 tablespoon dry sherry

cooking spray

3.2 ounces whole wheat flour (about 2/3 cup)

3 ounces all purpose flour (about 2/3 cup)

1 1/2 teaspoon baking powder

2 teaspoons minced fresh parsley

3 tablespoons chilled butter, cut into small pieces

2/3 cup plus 2 tablespoons fat free buttermilk, divided

1. Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from the saucepan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.

2. Heat 1 1/2 teaspoons butter in a large non-stick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Removed from heat.

3. Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) all purpose flour into a dry measuring cup; level with a knife. Add 1.5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.

4. Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat and simmer until mixture thickens (about 10 minutes) stirring frequently.

5. Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/2 cups mixture into each of 6 (10 ounce) ramekins coated with cooking spray (I baked mine in a large 10-inch deep dish pie plate).

6. Preheat oven to 400

7. Weigh or lightly spoon whole wheat flour and 3 ounces all purpose flour into dry measuring cups, and level with a knife. COmbine whole wheat flour, 3 oz. all purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400 for 45 minutes or until crust is golden brown.

Tuscan Baked Chicken and Beans

Sorry there was no meal post last night. I excused myself from cooking dinner after spending unexpected hours (and $) having my car fixed. The good news is that my daughter was a superstar during the long wait at the repair shop. All in all, it wasn't all that bad. However, the last thing I wanted to do when I got home was cook dinner (and the first thing was eat lunch.....at 4:30 p.m. Yes, I was slightly hungry.).

Tonight's meal was what I originally planned for last night, and I will make the root vegetable pot pie and green beans tomorrow.

This chicken is actually super easy and only gets one pan dirty. Enjoy!

Tuscan Baked Chicken and Beans

Yield: 4 servings (1 breast half or 1 thigh and 1 leg; 1 1/4 cups bean mixture with meat); 307 calories per serving

1 (3.5 pound) roasting chicken

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 slices center-cut bacon

1 cup chopped onion

1/8 teaspoon kosher salt

2 cups packed torn spinach

1/2 teaspoon chopped fresh rosemary

2 (16 oz) can cannellini or other white beans, rinsed and drained

1 (14.5 oz) can diced tomatoes, undrained

1. Preheat oven to 350

2. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch oven proof skillet over medium-high heat until crisp. remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan and set aside.

3. Add onion and 1/8 teaspoon to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350 for 40 minutes. Discard skin before serving.

Mac-n- Cheese for grown-ups (and kids alike!) and a request!!

This is pasta is easy, yummy, and has greens in it which means that I count this as a whole meal. Not having to make an extra side to incorporate more veggies saves me time which is essential some days (I know you all know what I'm talking about). This dish does require a little more planning ahead because it has to bake for 50 minutes. I am going to try it in the crock pot next time to see what happens. I'll keep you posted!

Baked Pasta with Spinach, Lemon, and Cheese

Yield: 6 servings; 396 calories per serving

10 ounces casarecce pasta or fusilli (I use whole wheat)

1 (5 ounce) package fresh baby spinach

1 tablespoon olive oil

4 cups chopped onion

1.1 ounces all purpose flour (about 1/4 cup)

4 garlic cloves, minces

2 1/2 cups 1% low fat milk

1/2 cup dry white wine

1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided

3/4 teaspoon salt

1/4 teaspoon grated lemon rind

1/2 teaspoon black pepper

cooking spray

3/4 cup panko (Japanese breadcrumbs), divided

1. Preheat over to 350.

2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

3. Heat a large non stick skillet over medium heat. Add olive oil to pa; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minutes, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly (you may count this as your upper body workout for the day). Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4. Spoon the pasta mixture into a 13 x 9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350 for 50 minutes or until browned and bubbly.

And as requested (Hi Amy!!)---Zucchini Pancakes (these have been a hit to everyone who has ever tried them!)

Zucchini Pancakes

• 4 - 5 medium zucchini (about 1.5 pounds)
• 3/4 tsp salt
• 4 eggs
• 1 clove garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 Tbsp. finely chopped onion
• 1/4 tsp. ground black pepper
• Dairy sour cream (optional)
• 
  

1. Trim and coarsely shred zucchini (you should have about 5 cups). In a large bowl toss zucchini with salt. Place in a colander or sieve. Place a plate or 9-inch pie plate on top of zucchini and weight down with cans or another bowl. Let drain in the sink or over a bowl for 15 minutes. Discard liquid.
2. In the large mixing bowl, beat eggs and garlic. Stir in flour, Parmesan cheese, onion, and pepper until just moistened (batter should be lumpy). Stir in shredded zucchini until just combined (mixture will be thick).
3. For each zucchini pancake, spoon a rounded tablespoon of batter onto a hot, lightly oiled griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until the pancake is golden brown. (Reduce heat to medium-low if pancakes brown too quickly.) Keep pancakes warm in a 300 degree F oven while cooking remaining pancakes.
4. Serve warm topped with a dollop of sour cream, if desired. Or cool, place in layers in a freezer container with waxed paper between layers.
5. To reheat; Preheat oven to 425 degrees F. Place frozen pancakes in a single layer on a greased baking sheet. Bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp. Makes: about 30 pancakes

Yummy Burgers and Quinoa

I have to admit that while I don't eat much meat at all, I occasionally have a craving for a juicy burger. This burger is amazing. No other words are necessary.

Southwest Turkey Burgers

Yield: 4 burgers; 321 calories per serving

2 poblano chiles (about 1/2 pound)

1 ounce french baguette (or 1/2 cup panko bread crumbs)

1/4 cup low fat milk

1/2 tsp chili powder, divided

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

1 pound ground turkey breast (I have also used lean grass-fed beef that we bought when we got 1/4 of a cow)

Cooking Spray

2 Tablespoons canola mayonnaise

4 (1 1/2 ounce) hamburger buns toasted

4 (1/2 inch thick) slices tomato

4 green leaf lettuce leaves

1. Preheat grill to medium high heat

2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.

3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2 inch thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side, or until done.

4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top

Variations- *I always skip the mayonnaise (not a fan of mayonnaise in general). Instead I top some of the burgers with cheese, usually fontina. I also generally get 6 burgers out of this recipe. The people who wrote this recipe must make some BIG burgers!!

* Also, if I don't have any poblanos or if I don't feel like fussing with the steps involved, then I will replace the two poblanos with a can of diced green chili peppers. Either way it is delicious!!!

This salad doesn't taste like a "salad" at all. It is awesome warm or cold. This recipe rocked my socks off (can you tell I taught middle school). Nuff said.

Quinoa and Parsley Salad

Yield 4 (2/3 cup) servings; 238 calories per serving

1 cup water

1/2 cup uncooked quinoa (rinsed)

3/4 cup fresh parsley leaves

1/2 cup thinly sliced celery

1/2 cup thinly sliced green onions

1/2 cup finely chopped dried apricots

3 Tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup unsalted pumpkinseed kernels, toasted

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.

2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

Scrumptious Saturday and Menu for Week

It's hard to believe that my visit is over. Today is being spent doing cleaning, laundry, and other household activities that I GLADLY ignored for the past week while I was out of town and then had company. I am not at all ashamed to admit that it is 11:16 and we are still in our jammies! It has been raining so hard for the past 12 hours that I am thinking I might need to start building an ark. Unfortunately, building supplies didn't make the grocery list last week.

I need to do a little make up here. Today I am going to post the recipes I made Saturday night as well as my rough menu for last week. I always make a menu, but life happens, and it never goes exactly to plan. On this week's menu you'll notice a couple meals that were on last week's menu that never got made. That makes things easy since I already have the ingredients.

Also, by request, I will soon be posting a delicious zucchini pancake recipe that you can freeze (I didn't forget Amy :-)

Eggplant Bolognese

Yield: 6 servings (1 cup sauce, about 3/4 cup pasta, and 2 tsp basil);

323 calories per serving

2 tablespoons olive oil

2 1/4 cups chopped onion

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/2 pound ground sirloin

8 cups chopped eggplant (about 1 1/2 pounds)

1 Tablespoons minced garlic (about 3 to 4 cloves depending on size)

1 tablespoon tomato paste

1/2 cup red wine

1 (28 oz) can whole tomatoes, undrained

1 tablespoon red wine vinegar

10 ounces uncooked whole wheat fettuccine*

1 tablespoon kosher salt

1/4 cup small fresh basil leaves

1. Heat olive oil in a large dutch oven over medium-high heat. Add onions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef (I do this on the side since I don't prefer to eat it); cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned buts. Add tomatoes; bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.

2. Cook pasta according to directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce, sprinkle with basil leaves.

*I had pasta for lunch the day I made this, so I made whole wheat cous cous instead of pasta. It worked great. I served the cous cous first and topped it with the sauce.

Buttered Green Beans and Mushrooms

Yield: 8 (1/2) cup servings; 44 calories per serving

3/4 pound (12 oz) green beans, trimmed

2 tablespoons butter (I personally thought 1 was enough)

6 ounces cremini mushrooms, thinly sliced

4 ounces shitake mushroom caps, thinly sliced

3/4 teaspoon kosher salt, divided

1/2 teaspoon coarsely ground black pepper, divided

1 teaspoon minced garlic (about 2 cloves depending on size)

1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge green beans into ice water, drain. Pat dry with a towel; set aside.

2. Melt butter in a large non-stick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute 8 minutes or until mushroom liquid evaporates. Stir in garlic, saute 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.

Rough menu for the week:

Monday:

Lunch- Grilled cheese with fresh mozzarella, fresh basil, and Roasted Red Pepper, Garlic, and Eggplant spread from Trader Joes. Side of fresh cantaloupe and carrots

Dinner- Black Bean Soup and Southwest Turkey Burgers

Tuesday:

Lunch- Tomato Basil Soup with Ricotta Dumplings and bulgur pilaf

Dinner- Quinoa and Parsley Salad and Butternut Squash Soup

Wednesday:

Lunch- Leftovers

Dinner: Baked pasta with spinach, lemon, and cheese served with a side of citrus green beans

Thursday:

Lunch: Prosciotto, Pear, and Blue Cheese Sandwich

Dinner: Tuscan Baked Chicken and Beans

Friday:

Lunch: Leftovers

Dinner: Mushroom and root vegetable pot pie, steamed broccoli

Food is better when shared with friends

I am SO THANKFUL that my dear dear friend Bekah (holla!) is visiting me from good ol' Ohio. It has brought joy to my all parts of my heart to be able to have time to REALLY talk and visit. I will admit that we talk about food a lot :-) Mostly because she is pretty much the only other person I know who eats like I do. We like the same things and have the same convictions. She is a vegetarian who married a carnivore, and I almost never eat meat while Brian needs meat at every meal (in case you were wondering- I cook all the beef or pork on the side for all the dishes I make and everything still tastes great. I don't alter the recipes when I post them for you since I know most people eat meat!). We literally have almost identical likes and dislikes when it comes to food. It sure makes cooking when she visits SO MUCH FUN!

So, in the spirit of sharing- here are our recipes from yesterday!

Edamame Pate

Yield- 4 Servings

1 1/4 frozen, shelled edamame- thawed

1/2 cup walnuts

1/3 cup mint leaves

1 green onion

1/2 tsp salt

3 tablespoons lemon juice

8 slices of whole grain bread

4 jarred roasted red peppers

2 small cucumbers

1. Puree edamame, walnuts, mint, green onions, and salt in a processor until finely chopped.

2. Add lemon juice and water until motor is running. Process until smooth.

3. Spread each of 4 slices of bread with 1/2 cup pate. Top with arugula, cucumbers, and peppers.

Mushroom and Sausage Ragu with Polenta

Yield: 4 Servings (1 cup polenta, 1 cup ragu); 428 calories per serving

1 1/2 tablespoons olive oil, divided

8 ounces hot turkey Italian sausage

1/2 chopped onion

1 pound cremini mushrooms, sliced

2 large garlic cloves, minced

1/4 teaspoon kosher salt, divided

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

2 1/2 cups fat free, lower-sodium chicken broth (I used veggie broth and added an extra pinch of salt)

1 1/2 cups water

1 cup uncooked polenta

4 ounces 1/3 less fat cream cheese

1 tablespoon butter

1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; saute 3 minutes, stirring occasionally. Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium, simmer gently for 15 minutes.

3. *Bring broth and 1 1/2 cups water to boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium and simmer 20 minutes, or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.

* I used pre-cookd polenta. Just heat in a saucepan. You can add a little broth to make it smooth. Then I added the salt and cheese and stirred until hot. It worked great.

Vegetable Curry

It is so great to be home and cooking in my own kitchen! After the long drive, this dish was super easy to make and tasted delicious!

Vegetable Curry

Yield: 4 (1 cup curry and 2 tbsp yogurt) servings; 231 calories per serving

1 1/2 teaspoons olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 teaspoons Madras curry powder (or 1.5 teaspoons regular curry + 1/2 teaspoon red pepper)

1/2 cup organic vegetable broth

1/4 teaspoon salt

1 (15 oz) can of chickpeas (garbanzo beans), rinsed and drained

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1/2 cup plain 2% r4educed fat Greek yogurt

1. Heat olive oil in large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring constantly. Add broth and next 3 ingredients (through tomatoes); bring to boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

I made this with some Whole Wheat Cous Cous-

Mix 1 cup water with 1/2 tsp salt and 1 Tbsp butter in medium saucepan. Bring to boil. Remove from heat, add 1 cup dry whole wheat cous cous, cover and let stand for 4 minutes. Fluff with fork and serve. I also added some fresh chopped cilantro- delish!

Fend for yourselves!

I wanted to let you know that I haven't dropped off the face of the earth and left my family to fend for themselves. My daughter and I are up in ohio visiting family. I will once again grace you with my presence (aren't you so excited) Wednesday afternoon when I return home. However, I will not leave you empty handed! Here is my menu for Wednesday through Sunday:

Wednesday:

Dinner- Fall Vegetable Curry

Thursday:

Lunch- Edamame Pate and Black Bean Soup

Dinner- Mushroom and Sausage Ragu with Polenta; Braised Kale

Friday:

Lunch- Quinoa and Parsley Salad

Dinner- Tuscan Baked Chicken and Beans

Saturday:

Lunch- Hoping to go to one of the BEST places to eat in Lexington- Doodles!!

Dinner- Eggplant Bolognese and Buttered Green Beans and Mushrooms

Sunday:

LEFTOVER- hey- it's supposed to be a day of rest, right??!!

Saturday Make-up

Sorry I missed yesterday :-( I was a little tired. We had a fun but full day and with it being almost 70 and sunny- we spent a lot of time outside. So here it is Saturday, and I am playing a little catch-up as well as getting things ready for my hubby as I head out of town for about 3 days.

Today we are making Mushroom and Barley Risotto and a Lemon-Splashed Shrimp Salad (20 minute recipe!)

Mushroom and Barley Risotto

Yield: 4 (1 2/3 cups) servings; 487 calories per serving (I must add that these are healthy calories)

2 cups boiling water

1/2 ounce dried procini mushrooms

2 tablespoon olive oil

1 1/2 cup chopped onion

1 (8 ounce) package cremini mushrooms, sliced

5 cloves garlic, minced

2 cups uncooked pearl barley

3 tablespoons brandy

1 3/4 cup water

1 cup fat free low- sodium chicken broth

2 ounces fresh pecorino Romano cheese, divided

1/2 teaspoon kosher salt

1/4 cup chopped fresh flat-leaf parsley

1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Grain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushroom and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds; stirring constantly. Add brandy; bring to boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

3. Stir in reserved mushroom liquid, water, and broth; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until liquid evaporated and barley is tender, stirring occasionally. removed from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce of cheese over top.

Lemon Splashed Shrimp Salad

Yield: 4 (1 3/4 cup) servings; 250 calories per serving

8 cups water

2/3 cup uncooked rotini (I use whole wheat)

1 1/2 pounds peeled and deveined large shrimp

1 cup halved cherry tomatoes

3/4 cup sliced celery

1/2 cup chopped avocado

1/2 cup chopped seeded poblano pepper

2 tablespoons chopped fresh cilantro

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 teaspoons extra virgin olive oil

3/4 teaspoon kosher salt

1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

Hope you all get to enjoy some time with loved ones this weekend :-)

Fear of Vegetables

I am hoping that none of you have a fear of eating vegetables :-) I am talking about the fear of cooking with vegetables that are not familiar. Come on now, we have all been guilty of scrolling through a recipe and if it has an ingredient that we've never used, we say "forget it!" Today, I am going to encourage some of you to move outside of your comfort zone. Today we are making Fennel and Spinach Soup with Roasted Pepper Yogurt. This soup is amazing hot, at room temperature, or chilled. It is very versatile, and it is so good for you. I would offer a prize for giving it a try, but I got a whole lots of nothing! So, the reward will be a satisfied tummy!

Fennel and Spinach Soup with Roasted Red Pepper Yogurt

Yield: 8 (3/4 cup of soup and 2 Tablespoons of yogurt) servings;

96 calories per serving

2 red bell peppers

2 large fennel bulbs with stalks

2 tablespoons extra virgin olive oil

2 cups chopped leek (about 2 medium)

1 cup chopped shallots (about 2 large)

1 tablespoon chopped fresh thyme

3/8 teaspoon salt

2 cups fat free low sodium chicken broth

1 cup water

1 bay leaf

4 ounces fresh spinach

1/4 teaspoon freshly ground black pepper

1/2 cup fat free Greek yogurt

1 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

Dash of ground red pepper

1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel abd chop; set aside.

2. Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure aout 4 cups.

3. Chop leeks starting at the white end to measure 2 cups. Chop shallots.

4. Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, shallots, thyme and salt; cover and cook for 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.

5. Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.

6. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.

7. Ladle about 3/4 cup soup and top with 2 tablespoon yogurt mixture. Garnish with fennel fronds.

Salad rewarded with dessert

You are probably thinking, "Salad again....really?" I was thinking the same things myself as I was cooking dinner. Thankfully this salad was a great surprise and turned me into a "I can eat salad for dinner 2 nights in a row and not feel like I am missing something" believer. I mean, I could eat salad for lunch everyday and be ok with it. But dinner is a whole other story! Anyway, here goes...

Grilled Chicken and Tomato Salad

Yield: 4 servings; 305 calories per serving

4 (6 oz) skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

Cooking spray

5 cups arugula

1 cup halved cherry tomatoes

1/4 cup thinly sliced red onion

1/4 cup oil and vinegar salad dressing, divided

10 pitted kalamata olives, chopped

1/2 cup crumbled goat cheese

*I used 2 tsp olive oil and 1 tsp balsamic vinegar in place of the 1/4 of dressing.

1. Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side, or until done.

2. While chicken cooks, combine arugula and cheese. Combine tomatoes, onion and olive; toss with dressing and add to arugula mixture. Toss to combine

3. Cut chicken into slices; add to salad mixture; toss to combine.

Now that you just enjoyed a salad for dinner there is no need to feel guilty about dessert :-) However, you never need to feel guilty about this dessert anyway!

Blueberry Oatmeal Muffins

Yield: 18 muffins; 168 calories per muffin

Ingredients

• 1 2/3 cups quick-cooking oats
• 3 ounces all-purpose flour (about 2/3 cup)
• 2.33 ounces whole-wheat flour (about 1/2 cup)
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons all-purpose flour
• Cooking spray
• 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.