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Thursday, April 9, 2020



The American Easter is this Sunday.  This year my Easter I celebrate,  Russian Orthodox Easter is not until April 19th.  I thought I would share both the American and Russian Easter Menus you may incorporate  with the American Easter ♥




 Old Fashioned Ham ♥




Ingredients ♥


3/4 cup Dijon mustard

1/2 cup light brown sugar, plus more for sprinkling

2 teaspoons chopped fresh thyme leaves

1 (14-pound) cooked and smoked cured ham, shank end

3/4 cup pineapple juice

20 canned pineapple rings

1/2 cup maraschino cherries


Directions ♥
Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.

In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.

Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.

Turn oven to 400 degrees F.

Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.


 Skinny Hot Cross Buns ♥



Hot Cross Buns! Hot Cross Buns! One a penny, two a penny… Remember the childhood rhyme? 

(makes 24 buns)

Ingredients ♥


1/2 cup golden raisins
1/2 cup dried currants
1/4 cup warm orange juice
4 1/4 cups all-purpose flour, divided
1 cup whole-grain pastry flour
1 tsp. salt
1 tsp. grated lemon zest
1 tsp. grated orange zest
1/2 tsp. ground cinnamon
1/4 tsp. grated whole nutmeg
1 package quick-rise yeast

1 cup warm fat-free milk

1/4 cup honey

1/4 cup unsalted light butter, melted

2 large eggs, lightly beaten

Cooking spray

1 Tbsp water

1 large egg white
Glaze:
1 cup powdered sugar
1 Tbsp fat-free milk
1 tsp. fresh lemon juice

Directions ♥
To prepare rolls, combine raisins, currants and orange juice in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice. Meanwhile, sprinkle yeast over 1/4 cup of warm water and allow to sit for 5 to 10 minutes.
Lightly spoon 4 cups plus 2 tablespoons of all-purpose flour and your 1 cup of pastry flour into dry measuring cups. Combine flours, salt, lemon and orange zest, cinnamon, nutmeg and yeast in the bowl of your stand mixer with the dough hook attached; mix until combined. Combine reserved orange juice, milk, honey, butter and eggs in a bowl, stirring with a whisk. With mixer on, slowly add in milk mixture to the flour mixture and mix at medium-low speed for about 7 minutes. Turn dough out onto a lightly floured surface and add reserved fruit.
Knead dough for about 2 minutes until smooth and elastic; add enough of the remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent sticking. Place dough in a large bowl coated with cooking spray, cover and let rise for 1 hour or until doubled in size. Punch dough down, cover and let rest for 5 minutes. Divide dough into 24 equal portions; roll each portion into a ball and place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
Preheat oven to 350 degrees F. Combine 1 tablespoon water and egg white and stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350 for 20 minutes or until golden brown, rotating pans once during baking. Remove from pans and cool for about 10 minutes on a wire rack.
To prepare glaze, combine powdered sugar, 1 tablespoon of milk and 1 tsp. lemon juice, stirring well with a whisk. Microwave on high 20 seconds or until warm. Spoon glaze into a sealed zip-lock baggy and snip a tiny hole in one corner of the bag. Pipe a cross on top of each warm roll. Enjoy! ♥

Side Dishes ♥

Click on the highlighted recipes below and it will take you to my recipe! 




Grandma Katrina's Deviled Eggs 



Mimosas


Ingredients ♥



     Sparkling Wine, Cava, Moet, Prosecco or Champagne (1 bottle)

     Orange Juice (1 carton)

     Triple Sec (optional)



Preparation ♥



Fill half of a champagne flute with chilled sparkling wine or Champagne (about an ounce) and top off with chilled orange juice (again about 2 ounces), gently stir. If you'd like to add triple sec, just a splash to taste works out fine. For added flare, slice up a strawberry to decorate the rim of each flute. Enjoy!


* Also delightful over ice in a larger white wine glass as I did above!


Now for the link to my Russian Easter  





Have a blessed Easter! 

Skinny Falafel Salad Bowl ♥


During this time, it's important to stay healthy, You can still eat fresh produce.  

Tips for washing vegetables during Covid-19

Here is a link to properly wash fruits and vegetables find out here FDA.gov

"There are no clinically confirmed cases of Covid-19 linked to the consumption of fresh produce or food sold through traditional retail outlets. As consumers select their produce, adhering to food safety guidance is critical. We encourage consumers to wash there hands and prepare their produce following FDA recommendations."











*****NOTE- you can certainly substitute regular canned tuna, and dried herbs.


Ingredients for the falafel balls

1 package StarKist Selects E.V.O.O.™ Yellowfin Tuna
 4 c Canned chickpeas,  reserve 3 Tbsp liquid
  2 tsp Cumin
 1 tsp Cayenne pepper
 ½ tsp Paprika
 4 Garlic cloves 2 Shallots
 1 oz Cilantro 
 1 oz Parsley
 ½ c Flour 
 Salt and pepper to taste
 2 c Panko breadcrumbs 


Preparation

Pulse tuna, chickpeas, cumin, cayenne, paprika, garlic, shallots, cilantro, parsley, flour, salt, and pepper until mixture holds together and ingredients are evenly combined.
 Using #60 scoop, form falafels.
 Toss falafels in breadcrumbs to coat. Refrigerate.


Instead of tossing them into a fryer, brush with oil and place on a cookie sheet. Slide them into a pre-heated oven at 425 for 20 minutes flip them over and bake another 20 minutes

For the Salad Bowl...


Avocado, Carrots, chickpeas, edamame, grape tomatoes, radishes.








Friday, March 6, 2020

Aqua Pazza ♥ ( Fish in "crazy water )

Today being Fish Friday, I gave you a recipe for a healthy fish dinner. I am pleased to be working with Carmelina Brands














The term acqua pazza Italian for "crazy water" is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it.

Ingredients:

  • 1/4 cup plus 2/3 cup olive oil
  • 6 large garlic cloves
  • Pinch of red chili flakes
  • 3 cups white wine
  • 1 Tbs. capers
  • 4 cups water
  • 6 red snapper or striped bass fillets, each about
      6 oz., skin on can substitute any white fish such as cod
  • 1 bulb fennel halved and sliced thin
  • Salt and freshly ground pepper, to taste
  • 1/2 cup all-purpose flour
  • 12 ripe plum tomatoes, oven-dried*
  • 3/4 cup cherry tomatoes, stemmed and halved
  • 30 pitted Kalamata olives
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 1/2 Tbs. chopped fresh basil
  • Olivier Toasted Garlic Oil, to taste

Directions:

Preheat an oven to 400°F.

In a Dutch oven or deep ovenproof sauté pan over medium heat, warm the 1/4 cup olive oil, add the garlic and sauté, stirring often, until golden, 2 to 3 minutes. Add the chili flakes, wine, capers, fennel and water. Bring to a boil, reduce the heat to medium-low and simmer while the fish is cooking.

Season the fish fillets with salt and pepper and lightly dust both sides of the fillets with the flour.

In a large sauté pan over high heat, warm the 2/3 cup olive oil until nearly smoking. Arrange the fish, skin side down, in the pan and fry until golden underneath, 2 to 3 minutes. Using a slotted spatula, transfer the fish to the simmering liquid. Add the oven-dried and cherry tomatoes and the olives. Return to a simmer, transfer the pan to the oven and bake for 10 minutes. Return the pan to the stovetop and set over medium heat.

Transfer the fish to warmed individual bowls. Simmer the liquid, stirring occasionally, until it reduces to 6 cups, 4 to 5 minutes. Taste the sauce and adjust the seasonings with salt and pepper. Sprinkle the parsley and basil over the fish and spoon the sauce over the fish. Drizzle with garlic oil and serve immediately. Serves 6.


Monday, February 10, 2020

Sunday, February 2, 2020

5 Skinny Superbowl Dips ♥

Superbowl is approaching and I want to give you the 5 top game day dips my viewer request and a new easy queso dip recipe using my favorite product  Kraft Velveeta Cheese !  All are super skinny light on calories and fat! ♥ 


Skinny Kraft Queso Dip 

Ingredients  ♥ 
1 lb.  (16 oz.) VELVEETA®, cut into 1/2-inch cubes

1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Directions ♥ 

COMBINE ingredients in microwaveable bowl.


MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Knorr Baked Skinny Spinach n' Artichoke Dip ♥



Frank's Red Hot Skinny Buffalo Chicken Dip ♥



Skinny Old El Paso Tex Mex Taco Dip ♥



Fresh Homemade Guacamole ♥



Tuesday, September 24, 2019

Fall Quinoa Butternut Sqaush Salad with Maille Dijon ♥

Fall is here and I am excited about promoting and reviewing Maille 

For over 270 years, Maille has created gourmet ingredients to help you craft delicious flavours from your food.








INGREDIENTS:

SALAD:

  • 1 butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 ½ cups quinoa (cooked to package directions)
  • 3 heaping cups baby spinach
  • ½ cup EACH: thinly sliced red onionsdried cranberries, and toasted pecans

DRESSING:

  • 3 tablespoons EACH: orange juice and honey
  • 2 tablespoons  Maille Dijon Originale
  • ¼ teaspoon garlic powder
  • 2 tablespoons apple cider vinegar
  • ⅓ cup olive oil


DIRECTIONS:


  1. Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing halfway through or as needed. While the squash is roasting, prepare the couscous according to package directions.
  2. DRESSING: Add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and shake until combined. Taste and adjust seasonings as desired.
  3. ASSEMBLE: In a large bowl, toss together all the ingredients of the salad with the dressing and serve. Alternately, you can dress only portions of the salad and refrigerate the rest in an airtight container.





Saturday, February 23, 2019

Skinny Slow Cooker Black Bean Soup ♥



Winter is when I use my Slow cooker more and more, try my healthy black bean soup!  ♥




Ingredients  ♥

1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and diced
4 cups good-quality vegetable stock
4 (15-ounce) cans black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon cayenne
optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, sliced avocados, light sour cream and/or fat free shredded cheese


Directions ♥

Combine all ingredients in the bowl of a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.
At this point, you can either:
serve the soup as-is (brothy and chunky)
use a blender or food-processor to puree the soup completely (uber-thick and smooth)
use a blender or food processor to puree about half of the soup (so that it's thick and smooth but still a little chunky)
Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

Monday, December 10, 2018

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥




Ingredients ♥

2 cups whole-wheat flour 
1 tbsp. baking powder 
1 cup peanut butter (chunky or smooth) 
1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Friday, November 23, 2018

Healthy Leftover Turkey Day Recipes ♥


Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥


Breakfast




For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 


Leftover Turkey Breakfast Burritos 


Ingredients ♥

Olive oil 
1 large garlic clove, peeled and chopped to almost a paste
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/4 cup diced leftover roast turkey
1/4 cup leftover stuffing
3 tablespoons leftover cooked vegetables
1 large egg
1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

Directions 
In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.

Lunch 


Skinny Leftover Turkey Waldorf Salad



Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews 
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1/4 cup finely chopped green onions
1/2 to 1 cup reduced-fat mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
Directions ♥
1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Dinner





Leftover Turkey Skinny Mini Pot Pie's



Ingredients ♥
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)
 1/2 cup skim  milk
 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)
 1 cup cubed leftover turkey
Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥
Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock


This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥
1 turkey carcass
2 medium stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 medium yellow onion, quartered
1 medium bay leaf
1 teaspoon whole black peppercorns
6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.
 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.