Healthy Christmas Brunch Recipes

December 5, 2013 at 8:49 AM | Posted in Delish | Leave a comment
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Here’s a few ideas for some Healthy Christmas Brunch Recipes! It’s all from the Delish web site, I left the link to see all ideas at the bottom of the page.

 

 

Healthy Christmas Brunch RecipesDelish
The presents under the tree aren’t the only gifts you can give to your family on Christmas morning — treat them to Christmas brunch. These recipes for delicious dishes and soothing drinks are a perfect end to your morning holiday celebration.

 

 

Orange-Spiced Fruit Bread

Orange zest, aniseed, and allspice, along with honey, lend this full-bodied fruit bread an intriguing flavor. The medley of three dried fruits gives it a chewy texture, eye-catching color, and healthful fiber. For a festive look, the bread is baked in a tube pan: a 10-cup Bundt, Kugelhopf, or other pan with a center tube and decorative shape is ideal…..

 

 

 

Fresh Fruit Jam

Nothing beats the taste of fresh fruit jam. And when you make it yourself, you can control the amount of sugar used…..

 

 

 

* Click the link below for Healthy Christmas Brunch Recipes *

 

 

http://www.delish.com/recipes/cooking-recipes/quick-heart-healthy?src=nl&mag=del&list=nl_dhe_fdn_non_120313_heart-healthy-recipes#slide-1

Sweet Potato Pie

October 3, 2013 at 11:36 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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This week’s pass along Diabetic Friendly Recipe is from Beth and Conrad, thanks to both of you! If you would have any Diabetic Friendly recipes or Low Calorie recipes you would like to share just email them to me and I’ll post them for you.

 

 

 

Sweet Potato Pie

Ingredients:

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 large eggs, lightly beaten
1 cup Equal Spoonful
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 (12-ounce) can evaporated fat-free milk
Light whipped topping

 
Directions:

Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal®, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
Bake in preheated 400°F (205°C) oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.
Makes 8 servings.

 

* May substitute 24 packets Equal sweetener

 

Nutrition Information Per Serving: calories 197, protein 7 g, carbohydrate 28 g, fat 6 g, cholesterol 58 mg, sodium 316 mg.

Apple Cranberry Cake

September 26, 2013 at 11:21 AM | Posted in dessert, diabetes, diabetes friendly | 1 Comment
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Apple Cranberry Cake
The pass along recipe this week comes from Darlene, thanks Darlene!

 
Apple Cranberry Cake

 

 

ingredients:

5 large eggs, whites and yolks separated
1 cup unsalted butter
1/2 cup reduced fat sour cream
1 cup Splenda Sugar Blend
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples

 

 

Directions:

* Preheat oven to 350°F (175°C).
* Whisk the softened butter, Splenda Sugar Blend, and sour cream in a dough mixer,
* Add one egg yolk at a time, slowly, followed by the lemon zest and juice.
* Beat the egg whites in a separate bowl till they reach the soft peek stage.
* Sift flour with the cinnamon, and baking powder.
* Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries.
* Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter.
* Bake for 50-60 minutes or until cake tester comes out moist but clean.
Makes 10 servings.
** You can add 1 cup of chopped pecans or walnuts to the cake mixture **

Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/…

February 5, 2013 at 6:12 PM | Posted in Aunt Millie's, ground turkey, Honeysuckle White Turkey Products | 5 Comments
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Today’s Menu: Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/ Potato Pancakes

 

Teriyaki Pineapple Turkey Burger 004

 

 

I haven’t had a Turkey Burger in quite some time. Yesterday while at the store I picked some ingredients I needed and tonight for dinner, Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/ Potato Pancakes.

 

It would have been nice to be able to fire up the outside grill for the burger but due to snow and cold I had to pan fry it. I used Canola Oil to fry it and fried it about 4 minutes per side. To make the burger you’ll need; 1/2 Cup Kikkoman Less Sodium Teriyaki Marinade and Sauce, divided, 1 Dole Pineapple slice (drained reserve 1/4 cup juice), 1/4 lb Honeysuckle White Extra Lean Ground Turkey (99/1), 1/8 tsp fresh Ginger (grated), and 1/4 Cup Panko Bread Crumbs. the original recipe made 4 burgers i broke it down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.

To prepare it just stir together Kikkoman Teriyaki Marinade and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together the turkey, ginger,Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into patties. Fry or Grill pattie, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown. Serve burger on buns with, Roasted Red Pepper Mayonnaise, Cheese and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Roasted Red Pepper Mayonnaise gives it that bang of a taste.
To make the Roasted Red Pepper Mayonnaise you’ll need; 1/3 cup Hellman’s Light Mayonnaise, 2 tablespoons chopped Roasted Sweet Red Peppers, 1/2 teaspoon grated Lemon peel, and 1/8 teaspoon Sea Salt. Just make this ahead of time and refrigerate it. Mix all the ingredients until completely mixed and store. For a side with my burger I had some of those fantastic Potato Pancakes leftover. I just put them in skillet on medium low and warmed through. I’ve left the recipes at the end of the post. For dessert/snack later some Triscut Reduced Fat Crackers with slices of Sargento Reduced Fat Sharp Cheddar Cheese.

 
Teriyaki Pineapple Turkey Burgers
Ingredients

1/2 Cup Kikkoman Less Sodium Teriyaki Marinade and Sauce, divided
1 Dole Pineapple slice (drained reserve 1/4 cup juice)
1/4 lb Honeysuckle White Extra Lean Ground Turkey (99/1)
1/8 tsp fresh Ginger (grated)
1/4 Cup Panko Bread Crumbs
1 Aunt Millie’s Whole Grain Reduced Calorie Hamburger Buns
1 Slice Sargento Ultra Thin Cheddar/Jack Cheese

Directions

Stir together Kikkoman Teriyaki Marinade and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger,Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into pattie.
Fry or Grill pattie, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.

 
ROASTED RED PEPPER MAYONNAISE

1/3 cup Hellman’s Light Mayonnaise
2 tablespoons chopped Roasted Sweet Red Peppers
1/2 teaspoon grated Lemon peel
1/8 teaspoon Sea Salt

You can make this early and refrigerate it. Just mix all ingredients until well mixed and store in the fridge until needed.

Grilled Tuna Sandwich with Lemon-Chili Mayo

July 7, 2012 at 5:28 PM | Posted in fish, low carb, Ore - Ida | Leave a comment
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Today’s Menu: Grilled Tuna Sandwich with Lemon-Chili Mayo w/ Grilled Potatoes

 

I had seen this recipe a while back in an issue of Eating Well and had been wanting to try it. While at Jungle Jim’s Market they had some beautiful Ahi Tuna Loin fillets so I purchased a couple of them for dinner. The recipe just sounded refreshing and light. It’s 105 today and light and refreshing sounds perfect!

It’s a very easy recipe that also has a recipe for some killer Lemon-Chili Mayo. Being the sauce lover that I am I love to try new sauces. This one for the Lemon-Chili Mayo is a keeper! I added a 1/4 teaspoon more of Chili Powder than the recipe called for to spice it up a bit more. It goes great with the Tuna providing all kinds of flavor. For the Tuna you just brush it with oil and grill it about 4-6 minutes per side. The recipe calls for a Sour Dough Bun but I went the Healthy Life Whole Grain Bun to cut back on the calories and carbs. This makes one fine Tuna Sandwich! Another keeper recipe. I left the full original recipe along with the web site link at the end of the post.

For a side I had Ore Ida Seasoned Griller Potatoes. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free. try to stay cool and wear that Sun Block if your outside!

Grilled Tuna Sandwich with Lemon-Chili Mayo

INGREDIENTS
8 slices whole-wheat or sourdough bread
3 tablespoons canola oil
2 8-ounce tuna fillets, about 1 inch thick
1/2 teaspoon plus 1 tablespoon chili powder, divided
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
3 cups watercress or baby arugula, tough stems removed

PREPARATION
Preheat grill to medium-high.
Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.
Grill the tuna, turning once, until cooked through, 4 to 6 minutes per side. Transfer to a clean cutting board. Grill the bread, turning once, until beginning to brown, about 1 minute per side.
Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.
To assemble the sandwiches, spread about 2 tablespoons of the lemon-chili mayonnaise over 4 slices of bread. Top with about 3/4 cup watercress (or arugula), the tuna and the remaining slices of bread.
TIPS & NOTES
Make Ahead Tip: Wrap and refrigerate the sandwiches for up to 4 hours.
NUTRITION
Per serving: 442 calories; 19 g fat ( 2 g sat , 9 g mono ); 52 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 36 g protein; 5 g fiber; 753 mg sodium; 781 mg potassium.

Nutrition Bonus: Vitamin A (33% daily value), Magnesium (24% dv), Potassium (23% dv), Vitamin C (22% dv), Iron (16% dv).

Carbohydrate Servings: 2

http://www.eatingwell.com/recipes/grilled_tuna_sandwich.html

Fruit of the Week – Lemon

September 12, 2011 at 2:49 PM | Posted in baking, diabetes, diabetes friendly, Food, fruits | Leave a comment
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The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia, and the tree’s oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2–3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.

The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China. In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. Lemons entered Europe (near southern Italy) no later than the 1st century AD, during the time of Ancient Rome. However, they were not widely cultivated. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a 10th century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150. The genetic origin of the lemon, however, was reported to be hybrid between sour orange and citron.

The first substantial lemon cultivation in Europe began in Genoa in the middle of the 15th century.[2] It was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as ornament and medicine. In the 18th and 19th centuries, lemons were increasingly planted in Florida and California, when lemons began to be used in cooking and flavoring.

In 1747, James Lind‘s experiments on seamen suffering from scurvy involved adding vitamin C to their diets with lemon juice.

The etymological path of the word lemon suggests a Middle Eastern origin. One of the earliest occurrences of “lemon” is found in a Middle English customs document of 1420–1421, which draws from the Old French limon, thence the Italian limone, from the Arabic laymūn or līmūn, from the Persian līmūn.

The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Lemon juice, rind, and zest are used in a wide variety of culinary applications:

* Lemon juice is used to make lemonade, soft drinks, and marinades for both fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

Pickled lemons, a Moroccan delicacy

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes which cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur.

* Lemon slices and lemon rind are used a garnish for both food and drinks.
* Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.
* Pickled lemonsare a Moroccan delicacy.

Shrimp Pinwheels

July 21, 2011 at 11:55 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, seafood, shrimp | 1 Comment
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The trick is to roll the wraps very tight. If not you won’t be able to cut them nicely. Don’t just roll them up or you will squish the contents out. You need to lift the part you’re rolling and drag it back until its tight.From The Better Homes and Garden web site.

Makes: about 36 slices
Prep: 30 minutes
Chill: 1 hour

Shrimp Pinwheels
ingredients

* 1 ripe Avocado, halved, seeded, and peeled
* 1/2  of an 8-oz. pkg. Low Fat Cream Cheese, softened
* 1/4 cup Catsup
* 1 Tbsp. prepared Horseradish
* 1  tsp. finely shredded Lemon peel
* 2   Tbsp. Lemon Juice
* 1/2  tsp. Chili Powder
* 6  9- to 10-inch red, green, and/or plain Flour Tortillas
* 3  cups shredded Spinach leaves
* 2/3  cup smoked Almonds, chopped
* 10 oz. peeled and deveined cooked Shrimp, chopped
*  Party picks (optional)

Directions

1. In a medium bowl mash avocado with a fork. Add cheese; stir until smooth. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.

2. On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.

3. Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Makes about 36 slices.
nutrition facts

* Servings Per Recipe about 36 slices
* Calories82
* Total Fat (g)4
* Saturated Fat (g)1,
* Monounsaturated Fat (g)1,
* Polyunsaturated Fat (g)0,
* Cholesterol (mg)19,
* Sodium (mg)137,
* Carbohydrate (g)8,
* Total Sugar (g)1,
* Fiber (g)1,
* Protein (g)4,
* Vitamin C (DV%)4,
* Calcium (DV%)4,
* Iron (DV%)3,
* Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/appetizers-snacks/shrimp-pinwheels/

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