Recipes
Who's hungry?
I'm a foodie. I love
to cook!! I've spent years perfecting my recipes and rarely do
I share them with others. If I did no one would buy my cookbook when I
publish it. Okay, that may be an exaggeration, but saying that I'm a
great cook is not.
It's the love of food that's gotten me where I am today -- out-of-shape
and overweight. So I'm trying very hard to revamp some of my favorite
recipes. Don't worry -- there's no way in heck I'm going to turn my
awesome cheesecake into something fat-free and taste-free. Life's too
short to not thoroughly enjoy a portioned slice of cheesecake on
occasion.
Did you pick up on my new buzz words -- 'portioned' and 'on occasion'. I
believe that giving up things we love or eliminating entire food groups
only make us want that particular food more. If I want an Oreo, I'll have an Oreo!! But
I'll read the package first to see what a serving is and then decide
based on the calories if I really want it or maybe I'll just have one.
As I tell my kids, one is better than none.
So without further yammering.....here are some of my current favorite 'healthy' recipes. I do use that term lightly.....
- Veggie Soup
Sometimes I just like to make my own soup - even if it is putting together pre-packaged ingredients. This soup is easy and makes me feel like I really 'made' it. Plus the broth tastes just like Campbell's veggie soup.
1 14oz can of chicken broth
2 cups of V8 Tomato Juice (I use the High Fiber variety)
1 15oz can of Veg-All vegetables
1/3 cup of Quaker Quick Cook Barley (look by the oatmeal)
Mix all ingredients in a sauce pot. Bring to a simmer over medium to medium-high heat and allow the barley to cook until tender. It takes maybe 15 minutes.
110 calories per 1 cup serving. Makes about 4 servings. - Banana Bread
Did your bananas go past their prime? I've made several different Banana Bread recipes, but I always come back to this one. It is very moist and delicious
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup better
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cup mashed bananas
1. Preheat over to 350 degrees. Lightly grease a 9x5 inch loaf pan (I also use mini-loaves)
2. In a large bowl, combine flour, baking soda and salt.
3. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed
bananas until well blended.
4. Stir banana mixture into flour mixture; stir just to moisten.
5. Pour batter into prepared loaf pan.
6. Bake in preheated oven for 60 minutes, until a toothpick comes out clean. Let bread cool
in pan for 10 minutes, then turn out onto wire rack.
230 calories per serving (servings per recipe = 12), 1.6g dietary fiber, 3.7g protein, 8.9g fat
- Sweet Potato Risotto
Don't let risotto intimidate you. This is an easy recipe, but it's not ideal for a fast weeknight dinner. Perfect for cold evenings alone or as a side dish to baked chicken breast.
2 Tbsp olive oil
1 onion, finely chopped
2 small sweet potatoes, peeled and cut into 1/4-inch cubed pieces
1 cup Arborio rice (also known as risotto rice)
1 cup chicken stock/broth
Kosher salt and black pepper to taste
1. Heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper. Cook,
stirring occasionally, until soft, 4-6 minutes. Add the sweet potatoes and cook, stirring
occasionally, for 2 minutes.
2. Add the rice and cook, stirring, for 2 minutes. Add the chicken stock/broth and cook,
stirring frequently, until absorbed.
3. Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and
waiting until each addition is absorbed before adding the next. It should take about 30
minutes for all the water to be absorbed.
250 calories per 1 cup serving, 5g dietary fiber, 12g protein, 11g fat
