Quick Bites: Strawberry Pie

We're all about sweets here!

However, we all know that if we ate every sweet we'd like we might not have the figures we want.

I discovered this recipe while on Weight Watchers ages ago.

It's an oldy but a goody that seems totally perfect with 4th of July around the corner.

Less than 60 calories per slice, and just four slices for the whole pie so the whole thing ain't so bad!

My husband llurrrrrvvvveeessss this Strawberry Pie.

In fact for his birthday last week he said all he wanted was strawberry pie.

I sense that had to be a slight exaggeration but man, that's saying something.

I made it a week late (last night) because my strawberries got moldy... twice. Boo.

(ps: it wasn't until this picture that I noticed I bought 'strawberry banana' instead of 'strawberry' Jello-O. Oops!)

Recipe below is the Weight Watchers version but All Recipes has the regular version (which still isn't too bad for you). Oh, and they're pie picture is way cuter than mine. After you make this once consider mixing up the fruit and pudding flavors. Enjoy!

{ingredients}

I small package (1.1. oz) sugar-free Cook and Serve vanilla pudding

2 cups water

1 small package (.3 oz) sugar-free strawberry Jell-O

4 cups sliced strawberries (a little less than a carton)

Cool Whip, lots of Cool Whip!

{directions}

In a medium saucepan, stirtogether water and pudding mix. Heat to a boil.

Remove from heat and immediately add the Jell-O.

Stir until dissolved (be sure to remove any lumps).

Set the pan aside and let the mixture cool to room temperature (important it's not at all hot).

Meanwhile, place strawberries in the bottom of a deep-dish pie plate. Use the biggest pieces for the "crust."

Soooo pretty!

Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let is set well before slicing.

Dollop on some cool whip, be it over the whole slice of just the edge.

And, sorry for this awful iPhone pic (and my poor slicing skills)....

The Perfect Combination

Feeling like I could use a little dessert right now so clearly I can't stop thinking about my perfect pairing:

peanut butter + chocolate!

Mmmmm.

A traditional fave is the perfect peanut butter cookie with the hershey kiss smack dab in the middle. Easy peasy and when just slightly undercooked, destined for success (ask my gram; she's the best at them!).

Wishing I could walk downstairs right now to a plate full of all one of these and a big glass o' milk.
Here's to dreamin'....

peanut butter stuffed chocolate cookies

peanut butter chocolate squares

chocolate cupcakes with peanut butter icing

Recipe: Sensational Salmon with Broccoli (in Foil)

Wow, sensational is promising a lot in the headline, huh?

Fingers crossed you like this as much as me.

I've been wanting to share more easy yet deliciouso recipes with you ladies yet time gets away from me.

It's one thing to take the time to cook, it's another to coordinate prep, photos and the actual post as well.

Saw a very similar version of this recipe on a recent Hungry Girl post

(remember Hungry Girl? My love/inspiration who's been getting major airtime on Food Network!).
I often don't buy salmon because I'm very particular about it and afraid I won't get it right,
yet this is basically fool-proof (my kinda cooking!)

Next time, think I'll mix up a few different veggies instead of just opting for broccoli.

Really thrilled with how easy this was and that the salmon turned out so moist and flavorful.

[Ingredients]

4 tbsp. Newman's Own Lighten Up! low fat Sesame Ginger Dressing (or similar)

1/4 tsp. chopped garlic

Two 4-6-oz. raw skinless salmon fillet

broccoli/sugar snap peas/similar

1/2 tsp. sesame seeds (if you want to sprinkle on at the end)

[Directions]

Preheat oven to 375 degrees.

In a wide bowl, mix dressing with garlic. Place salmon in bowl and gently flip to coat.

Cover and refrigerate 15 minutes.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
Place broccoli in the center and top with salmon -- I bought a bag of broccoli and was nervous about using the whole thing; remember that it shrinks a ton when cooked so load it on.
Pour remaining dressing mixture over salmon.

Place another large piece of foil over the top.
Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Bake in the oven for about 15 minutes (until broccoli is tender and fish is cooked through).

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.

(Careful -- it's hot inside there... like a sauna.)

Voila! 

Enjoy! I did...
(ps: would be awesome with rice or another starch; we were just trying to be extra good!)



Quick Bites: Roasted Garlic Recipe

Mmmm, roasted garlic!

Are you a fan?

It's so phenomenally easy to make, low in calories, and most importantly.... tastes incredible
(not super garlicy at all!).

After some time in the oven, the garlic cloves caramelize, taking on an almost buttery consistency.
Totally heavenly.

If you've never made or tried it, you're in for a treat. It's one of those crazy, super-easy recipes

(trust me, this girl  is quite "average" when it comes to cooking skills!) and always is tastes great.

The key is to be sure it roasts long enough.
Better to roast roast for more time than less. Otherwise the garlic doesn't spread very well,
and still tastes garlicky.
Make this tonight... you'll enjoy!

Ingredients

2 heads of garlic

olive oil

fresh crusty bread

(also great to serve with: goat cheese, olives, etc)

Directions

Preheat oven to 400 degrees.

(TAGG tip: I use my toaster oven so it takes a nanosecond to heat up)

Cut the top (pointy end) of the garlic so the cloves are partially exposed.

Arrange heads of garlic on their own pieces of tin foil.

Drizzle olive oil over each garlic head (approx. 2 tsp, but never too much!).

Wrap garlic heads in tin foil with just the top exposed.

Cook for approx. 40 minutes for average size garlic heads.

Let sit to cool, and then serve.

We paired our roasted garlic and fresh baguette with a "dinner for two" deal from a fantastic local market, Joseph's Classic Market (three locations in South Florida. Check here). You get a salad, two sides, entree and dessert (blueberry pie!) for just $14.99 (some, like this steak were $15.99). It's our new favorite steal. Get to enjoy amazing home cooked-meals without the time or fuss!

In case our meal wasn't garlicky enough, I selected broccoli tossed with breadcrumbs, Parmesan and sliced garlic, plus roasted potatoes with garlic, for our sides. Our entree was a moist london broil.
How good does this look??

Can't wait for leftovers!

Would like S'more of this Weekend

How is Easter coming and going without me eating a few dozen Peeps?!

Since I won't be surprised with a few packages of these marshmallow lovelies on Sunday
(not part of our Jewish tradition... though it should be! hmmm), figured I needed to take action. 

Saw these -- dubbed S'MEEPS! -- on Bauble Bar's blog who got them from Serious Eats.

This is definitely a serious eat, seriously delicious eats! I'm drooling on my laptop as we speak.

Are you a peeps fan??
Hope so because I'd really like us to be friends still. Mwuah!

{Ingredients}

4 Peeps (1 package)

4 graham crackers, separated into 8 halves

Four 1-ounce squares semisweet or dark chocolate (depending on preference)

{Directions}

Preheat the oven or toaster oven to 350°F.

Place a 1-ounce square of chocolate on 4 of the graham cracker halves.

Top each chocolate with a Peep. Say your goodbyes.

Put your Peep sacrifice laden graham crackers on an aluminum foil covered tray and pop them in the oven for 2 to 3 minutes.

Once the Peeps are toasted to your liking, take them out of the oven and squish them with a graham cracker half. Feast.

Recipe: Chocolate Caramel Matzoh Crunch

Monday night starts the Jewish holiday, Passover, a.k.a. one of my least favorite Jewish food holidays (though I suppose Yom Kippur tops the list since you're required to fast!).

We're having 16 people here for this first night 'seder' where we'll do a brief service

-- very brief -- and dig in to lots of food made without leavened bread.

It's basically going to be a week on a low-carb diet minus the matzoh. 

You can read all about keeping what's called Kosher for Passover here, 

my suggestions for keeping it here, 

and a fam recipe for sweet potato pie topped with marshmallows (yum!) here.

And, here's another recipe coming your way... for Passover dessert... or snacks!!

 I am not a fan of the pre-made desserts so for tomorrow, I'm making this little ditty.

It's mostly appealing because it requires you to make caramel, something I've always wanted to do.

Here's yours truly in action:

This dessert --  a chocolate caramel matzoh crunch ---

actually cooling now in the fridge so I'll update this post with the final photo Monday morning.

 The recipe is taken from one recently in the Palm Beach Post by a local pasty chef,

Marla Bernstein of Marla's Sweet Treats. To Marla: thank you!

{Ingredients}

Approx. 8 pieces of matzoh

2 cups of butter (4 sticks; heart attack, I know!)

2 cups brown sugar, packed firm

2 1/2 cups semi-sweet chocolate chips

foil

parchment paper

{Directions}

Preheat oven to 350 degrees.

Line sheet pan with foil; put parchment paper on top. (Ok without foil, I think)

Place matzoh in a single layer on the parchment.

In a sauce pan over medium high heat, melt butter and brown sugar until melted and boiling.

Boil 3 to 5 minutes, stirring constantly with wooden spoon.

It should look like frothy caramel.

Very carefully remove from heat and pour of matzoh.

(keep reading)

Place in oven and bake for 15 minutes, checking to make sure it's not burning. Rotate once.

Remove from oven. Sprinkle with chocolate chips. Let stand 5 minutes and then spread chocolate.

Chill finished matzoh in refrigerator until chocolate sets.

(keep reading)

Break in large chunks.

ENGULF.... err, ENJOY! :)

Recipe: Some Soups to Make Anyone Feel Better

Boo, today's a sick day.

The hubs has had strep, the daughter has strep and I have something wacky that casued a 103+ fever last night. We're all stuck inside, essentially spreading germs on ourselves. Lovely visual, right?

Since today is typically a recipe or new snack food review today, thought I'd share some soups that would surely make our sore throats feel better!

Click on the links to check out these soups from some of my fave Food Network female chefs.

{And, yes, I know Ms. Contessa has been shown in not such a favorable light,

however no one can argue that she is a pretty freaking awesome cook.}

The Lady's Chicken Noodle Soup

by Paula Deen

Mexican Chicken Soup

by Barefoot Contessa

Italian Wedding Soup

by Giada DeLaurentiis

... just looking at these yummy pics is already starting to make my throat feel better!

Recipe: Panko-Crusted Baked Chicken

Chicken, chicken, chicken! Sometimes I feel as though that's all I cook lately. It's either that or one of my frozen Greenwise pizzas I've recently mentioned. Not so adventurous in the kitchen, I know.

Looking for a spin for my trusty bird, I recently baked chicken using a panko crust. Yum! Familiar with it? It's essentially Japanese breadcrumbs that are becoming increasingly popular (though has been available for eons). While they're often used when frying, not for this healthy gal. Check out my tasty meal:

You can often get a great taste for a lot less calories just by baking so why do it? Even with french fries! I LOVE slicing potatoes and putting them in a 400 degree oven to crisp up. Yum! And, use those extra calories for a nice glass of vino.

For this easy peasy dinner, just roast broccoli or veggie of your choice (400-degree oven, 35 minutes, flipping around 20 minutes and keep an eye on it based on size of veggie) and cook rice. You could make a fried rice, but I went simple with white for this quick meal after the chickie went to sleep.

{Ingredients}
panko (find near breadcrumbs or Asian food aisle)
chicken
season to mix with panko, if desired
salt and pepper
egg whites (or egg beaters)
flour (I used whole wheat)

{Directions}

Heat oven to 400 degrees.
Lightly coat the chicken with flour, and set up your stations to keep the process moving (see pic): Chicken, then egg wash, then panko with some salt and pepper, followed by your greased sheet pan.
Simply take each cutlet and coat it first in the egg and then in the panko. (tip: use one hand with the egg and another with the panko so your hands don't get coated.). You can't go wrong when doing this so liberally coat. Some might fall of during transfer.
Wheh, the hard part is over. Place the pan in the oven and cook for approximately 15 minutes, checking based on cutlet thickness.
DONE!

TAGG tip: once you've made this once, integrate different spices and fresh herbs into the panko for a flavor all your own.

Quick Bites: Shrimp & Grits from Hominy Grill

Can you tell my nose is stuffy or what??

Hi ladies! I'm back at ya after a long weekend in Charleston. Have you visited? I'm in love! It's charming, historic, laid-back, fun and the food is beyond. Beyond awesome! Granted, I probably couldn't live there without ignoring loads of fabulous restaurants but I guess that's how it goes in most cities. We sampled possibly the best fried oysters, scallops and shrimp of my life at The Wreck of Richard and Charlene (thanks to Be Merry, Kate for the rec!); dug into BBQ ribs and brisket; and dined on upscale low-country cuisine at Slightly North of Broad, otherwise known as SNOB. I highly recommend all.

However my/our favorite? The shrimp and grits from Hominy Grill. If you know me, you are probably in shock right now. I'm a New Yorker by birth and not a gal who ever eats grits, or what was sprinkled all over it: bacon! I haven't had bacon since 1999. Yup, 12 years... almost as long as Justin Beiber has been alive. Hah. I managed to avoid bacon, pancetta, pork and more during a two week trip to Italy and Paris, countless Chinese, Vietnamese and Thai meals, and lots more where bacon and pork are prevalent. I decided to stop eating it after visiting Israel for a month; it was then I started keeping kosher (Jewish dietary laws). Two years later, I opted out of that but felt like my contribution to my faith would be not to eat any pork products. Yet, here we are in 2011 and I couldn't talk myself out of it any longer!

 

It was worth the wait. I didn't even think I'd like grits but man o' man was this dish crazy fantastic. We gobbled it up along with huevos rancheros topped with two poached eggs (another divine dish). The shrimp was so perfectly cooked. And the cheddar cheese grits were rich and buttery, creamy and hearty, yet light and flavorful. The shrimp was sauteed with mushrooms, scallions and this rich, crispy bacon. Mmmm. Its flavors enhanced every bite! This mama was a happy gal.

Today, instead of giving you one of my recipes, you get this one. It's not the easiest but for a special occasion or a family or girls brunch, totally worth the effort. Though I have to admit there's nothing like sitting in a comfy chair with a hot cup of joe while someone is serving this up to you (and cleaning the plates away when you're done!). Maybe you can get someone to make this for you?

Shrimp & Grits, courtesy of the Hominy Grill - Charleston, SC
{Ingredients}
2 pounds unpeeled, medium-size raw shrimp (31/40 count)
2 tablespoons all-purpose flour
5 bacon slices, chopped
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt
TAGG tip: this would also taste awesome over pasta or another grain!

{Preparation}
1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

How to make the Creamy Cheddar Cheese Grits
{Ingredients}
4 tablespoons butter
5 cups milk
2 teaspoons salt
1/2 teaspoon hot sauce
1 garlic clove, pressed
1 1/2 cups uncooked stone-ground white grits
1 (10-oz.) block sharp white Cheddar cheese, grated

{Preparation}
1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

For Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.

Recipe: Shrimp Fried Rice

Continuing on my journey of sharing a new recipe with you gals each week, here's a new one for you:

Shrimp Fried Rice!

Best part? Besides tasting awesome, it's pretty healthy, too.

Unlike traditional fried rice, this gal didn't "fry" hers and used a heartier brown rice instead of white. I also upped the veggie quota, loading in the broccoli so we're eating less starch and more greens. The dish is my favorite kind: a one-stop-shop. No need for a bread plate, a soup bowl, or space for other items. It's all right here in this perfect little dish. Enjoy!


Ingredients:
2 cups dry, brown rice (you can use white), uncooked
1 cup chicken broth
2 tbsp. vegetable oil

2 eggs, lightly beaten
3 tbsp. soy sauce (I used the low sodium variety)
Shrimp, lots and lots of shrimp!
Frozen peas, carrots and corn, thawed
I bag of broccoli

Directions
Heat 1 tbsp. oil in a large skillet over medium heat.
Add in broccoli, saute until cooked through (about four minutes). Set aside. (You can also steam or blanch if you prefer). Just look for that bright green color.
Heat 1 tbsp. oil.
Add in rice, brown slightly (about three minutes). Add in eggs, scramble until cooked thoroughly.
Add broth, peas, carrots and corn, and soy sauce; bring to a boil.
Remove from heat. Let stand five minutes so rice absorbs the liquid.
Add in shrimp and warm through with fried rice.
Serves 4-5.
Enjoy!

xo
Alyson

Recipe: Super Bowl Seven-Layer Dip

Are you about to hit panic mode because you have a Super Bowl party to hit up (or a night on the couch with the hubs) and nothing to eat? Well have no fear young lasses, I'm sharing my beloved Super Bowl Seven-Layer Dip.*
*Note: remove the word "Super Bowl" and it's pretty freaking awesome all-year-round.

What's so fab about this dish -- beyond that it's sooo freaking good -- is that it's so yum warm and at room temperature, so no worries about it cooling before halftime. And, better yet? I make this dish on the lower fat side and I swear that not one big burly guy or girl has noticed. I don't necessarily recommend fat free cheeses, etc., but lower in fat and calories so I can indulge in some beers? I'm all about it. We bought the new Blue Moon spring ale... very excited to try.

Ingredients
Bowl... pick one and then gather the amount of each ingredient based on the bowl's size.
Fat free refried beans

Low-fat sour cream
yellow onions, chopped
tomatoes, chopped
guacamole (homemade: by you... or Whole Foods)
black olives, rough chop
shredded mexican cheese
tortilla chips: I go for the Tostito Scoops

Directions
Preheat oven to 325 degrees.
Grab your round bowl, clear if you have one.
Layer at the bottom refried beans, thinned by 2 tbsp. of water.
Spread sour cream on top of beans.
Sprinkle on half of your cheese.
Layer on the guacamole.
Spread tomatoes on top and then the onions.
Sprinkle on chopped black olives.
Place the remaining cheese on top.
Cook for 20 minutes, just until cheese is cooked.
Dish is best served immediately.


Enjoy!
xo
Alyson

Recipe: Goat Cheese-stuffed Chicken with Butternut Squash

Keeping with my New Year's resolution to make a recipe every week, here's #2:
Chicken stuffed with goat cheese, sundried tomato and basil with a side of butternut squash! YUM-o!

I've wanted to make this chicken dish for a while, actually as a roll-up, but didn't turn out that way. I had good intentions, but maybe my cutlets were too thick. Either way, I'm even more thrilled with how the results. An easy dish that is not only great for the family, but would make an awesome dish for guests.

As for the side, I have a slight obsession with butternut squash (healthy, delicious), however it's a freaking pain to prepare. So when I saw that Costco sells it pre-cubed, I snatched it up like it was nobody's business! It makes cooking a cinch. Eat this when you're craving starchy potatoes. It's a super-versatile veggie that can be cooked as I did, mashed with a little butter or cheese, or a million other ways.

Enjoy these recipes!

Chicken stuffed with goat cheese, sundried tomatoes and basil
I'm not giving you the exact measurements... this is easily customizable for 2 or 10 people. Check my picture... I just eyed it for each chicken cutlet.
Ingredients
Chicken breasts (purchase ones thick enough to slice in half)
Sun-dried tomatoes

Basil

Salt and pepper, to taste

Toothpicks

Directions

Pre-heat oven to 425 degrees.
Sprinkle salt and pepper, to taste, on the chicken.
Butterfly chicken breasts (cut in half, but not all the way through).
Crumble goat cheese, and roughly chop sun-dried tomatoes and basil.
Layer the ingredients (see pic) on one side of the breast.
Fold over the side without ingredients to close.
Put two toothpicks in on each end to secure.
Prepare a hot skillet with olive oil enough to coat the bottom.
Carefully put in breasts (the oil can splatter), flipping after two minutes.
After two minutes on the other side, put skillet in oven for 10-12 minutes, until chicken cooked.
Remove toothpicks. Ta-da!
TAGG tip: Here's a similar recipe by Martha Stewart using arugula instead of goat cheese.

Butternut squash

Directions
If cooking separately, put oven on 400 degrees instead of 425.
Place cubed squash on a baking sheet.
Lightly coat with olive oil, salt and pepper. If you like, get creative and add chili powder, cinnamon, etc.
Cook for about 35 minutes, tossing after about 20 minutes.
Take out. Let sit for a minute before transferring to plate.


Hope you enjoy! xo

Quick Bites: Lazy Day Lasagna

I've been hearing that you gals would love more quick, healthy and delicious meals you can whip up during your busy day. I hear ya; I feel the same! I'm glad you asked... this has now morphed into one of my belated New Year's resolutions. I'm going to make a new meal every week and share it with you here! You better keep me on track.

First up, Lazy Day Lasagna. This isn't a "new" recipe for me per say, but a favorite that I'm eager to share. We've been making it for years though it's been at least a year now. What's great is that it's pretty healthy, tastes great and is large enough for a family or plenty of leftovers; I somehow found this recipe while on Weight Watchers years ago. I'm sure I should be crediting someone here, but unfortunately I didn't put the name when I printed it out. (My 23-year old self apologizes!).

This lasagna is perfect: it's vegetarian (so everyone can eat it!), takes about 20 minutes to make, and you have meals for days! Pair it with a salad, or a side of broccoli, asparagus or another green so you're less likely to eat the entire thing in one sitting. Enjoy!

Ingredients

12 whole wheat lasagna noodles, uncooked

1 (12 oz.) bag of morningstar or boca brand of veggie crumbles (sub lean ground beef if you prefer, really tastes the same though!)

4 cups of Hunt's Four Cheese Spaghetti Sauce (typically in a can)

1 1/2 cupes of water

1 (15 oz) container of nonfat ricotta cheese (you can use part-skim, just note the nutritional change)
1/2 cup egg substitute
9 slices of cheese, I recommend either provolone or swiss

Directions
Preheat oven to 350 degrees.
In a large bowl, combine crumbles, sauce and water.
In a small bowl, combine ricotta cheese and egg substitute.
Spray 9x13 pan with nonstick cooking spray.

Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread another cup of sauce, then 1/3 of the ricotta mixture. Add another cup of sauce.
Repeat the process until you end with a layer of sauce.
Cover and bake 70 minutes.
Uncover and place cheese slices on top, then bake another 15 minutes uncovered.
Let stand 10 minutes before serving. (Note: we used Swiss this time, which made the top not as pretty... provalone makes for a better presentation, and we decided we like it better. Just sharin'.)
DIG IN!


Serves 9.
Nutritionals per serving: 190 calories, 5 grams of fat. 22 grams of protein, 15 grams carbohydrates, 4 grams of fiber.

Quick Bites: Dinnertime Concoctions

I'd like to be a better cook. Really. For as much as I enjoy eating, this really should be a top New Year's resolution for 2011. My major issue is that I don't check out recipes before going grocery shopping so don't have on-hand the necessary ingredients to make an all-star dish. However, while this gal isn't the best cook in the world, she does have a few great go-to dinners.

One of my favorites? The healthy veggies/protein/pasta concoction! This is also perfect because I'm a fan of cooking large portions so we can enjoy the meal the next day or repurpose it into a new dinner idea. Here's one example: last week I made an easy, healthy pasta dish that I thought worthy of sharing, if only to get you thinking about what you could make. I unfortunately didn't have the right fresh herbs on hand (cilantro wasn't the right fit) so consider that when cooking.

Ingredients
1 bag of large frozen, cooked shrimp
1 box of pasta
2 small bags of broccoli
1 yellow (sweet) onion
1 can of quartered artichokes
2 garlic cloves (or to taste)

salt and pepper

Feta cheese

Directions
Defrost shrimp.

Cook pasta according to directions, making sure to salt the water well before cooking pasta.

Meanwhile, get olive oil and garlic cooking in a large pan on the stove top at medium to high heat for just a minute. Put in broccoli and onion. Cook about 10-15 minutes until soft, yet crispy, and then add artichokes and shrimp to heat. Lower heat so artichokes and shrimp warm, and monitor until pasta is done.

Once pasta is complete, combine it with vegetable/shrimp mix. I typically transfer using a collapsible hand strainer (best. purchase. ever. I use to strain canned veggies, beans, pasta, etc. love.). I simply put strainer in pasta pot to scoop. I like having a little of the starchy liquid in the final dish.

Once transferred, mix everything together and add more olive oil and salt and pepper, to taste. Alternatively, you could combine with tomato sauce.

Finally, add in feta cheese crumbles and transfer to serving dish. EAT!

This was a solid three days of food for us... with plenty of the low-fat, protein-filled shrimp for us!

Quick Bites: Cookie Truffles

Holy kazam. Just look at the pic below and tell me you don't want to dive right into this screen to have a bite?! I'm in serious salivation mode after discovering these on another blog, and just had to share them with you! Finding it hard to concentrate because these cookie truffles sounds and looks so good.

Best of all: 3 ingredients, and crazy simple instructions. That's my kind of baking! Enjoy ones made with Nutterbutters or Oreos. Head over here for a few quick little tricks to perfect this recipe and how the gal from Framed Cooks blog came up with it.

COOKIE TRUFFLES, adapted from http://www.bakerella.com/

Ingredients
1 16 oz package Nutterbutters or Oreos
1 8 ounce package cream cheese, softened
1 14 ounce package candy melts

Directions
1. Place all but 6 cookies in food processor and process until ground to fine crumbs.
2. Put crumbs and cream cheese in bowl and mix until completely combined.
3. Form dough into one inch balls
4. Melt candy in microwave in 30 second increments, stirring in between each heating, until melted.
5. Coat each ball in candy and place on cookie sheet covered in wax paper.
6. Chill in refrigerator until candy is hardened.
7. Do what you will with those 6 extra cookies. ;)



5 Must Haves: For a Healthy, Hungry Gal

Meet Tracy. This girl is totally fit -- like enviably lean, yet totally toned -- and eats like it's nobodies business. Unfair, right? Well it's because she eats lots of healthy foods, drinks and treats! I met Tracy a few years ago, bonding over our love of the fabulous Hungry Girl, Lisa Lillien Tracy took to me a few exercise classes, baked me some Hungry Girl treats, and well, I was hooked. Did I mention she's also the sweetest gal in the universe?

IMHO, if you want an authority on healthy eating, it needs to be from someone who likes to eat, and not in those mini-mouse portions. Tracy eats to fuel herself and get energy; she loves to work out, and is constantly after her 19-month old cutie son, Ty, and also works part-time, too. Wheh! I'm tired. Tracy learned about healthy eating, cooking and recipes from her mom, who not only is an excellent cook but is fabulously fit as well.

Here are Tracy's 5 must haves, in her words, for a healthy, hungry gal!

Membership to Costco

It may seem like a strange recommendation, but Costco is my favorite place to grocery shop. It's chock-full of healthy items sure to stave off a hungry appetite! They carry fresh fish, tons of fresh fruits and vegetables, Fage greek yogurt, chocolate chip vitatops, Flat Out wraps, Veggie Straws (my son’s favorite), frozen organic blueberries, strawberries and broccoli – the list goes on! I use all these ingredients for my new favorite lunch:
- Sauté baby spinach leaves (found in the refrigerated section of Costco) in an omelet pan with Pam and salt
- Slice up Roma tomatoes
- Place spinach and then tomatoes onto Flat Out wrap
- Place sliced turkey (or grilled chicken or any other meat you like) over the vegetable
- Sprinkle with feta cheese and roll into wrap
- Serve with veggie chips and some vegetables and dip; LOVE it!
TAGG note: Flat Out wraps are now also available in most grocery stores; just check by the deli section.

Magic Bullet

I love smoothies and so does my son. Using this is SO much easier than taking out the big bulky blender... and then cleaning it. There are so many Magic Bullet-type products on the market – I recently purchased a Bella Cucina Rocket Blender for half the price of the Magic Bullet (currently on sale for $29.99 at Amazon). To make smoothies, I use Unsweetened Vanilla Almond milk... I'm a huge fan! I also LOVE pumpkin. Its great for you and tastes awesome mixed into all kinds of things like yogurt and oatmeal. 

The following recipe makes a great snack: 3/4 cup Unsweetened Vanilla Almond Breeze, a few packets of Splenda to taste, few tablespoons canned pumpkin, ice... throw it all into the magic bullet and voila!

Jelly Roll baking sheet

This is a kitchen staple; it can be used to make a wide variety of healthy and delicious side dishes. I use mine daily to make everything from roasted broccoli or green beans to baked potato fries. Below are some VERY simple recipes using the jelly roll pan:

Baked potato fries: Preheat oven to 425. Cover pan with aluminum foil. Spray with Pam. Slice potato into thin slices (less than a ¼ inch thick but it depends how thick or thin you want your fries). Sprinkle liberally with any kind of salt you like (Lowry’s, garlic salt, sea salt, etc.). Cook  about 20 minutes. I check on them while they are baking after about 15 minutes and then every few after just t make sure they don’t burn.

Roasted broccoli (or brussel sprouts or green beans) – Preheat oven to 425. Cover pan with aluminum foil. Spray with Pam. Wash the vegetables and cut the broccoli into bite size pieces or take the stems off the green beans or cut the tops off the sprouts. Arrange vegetables on the foil and pour on a bit of olive oil (or spray vegetables with Pam if you are out of olive oil!). Sprinkle liberally with garlic salt. Using your hands,  be sure vegetables are coated and spread across the pan. Bake for about 20 minutes, checking until they are cooked to how you like them. My husband prefers his string beans on the slightly burnt side!

Good Omelet pan

I love omelets.. they're an absolute staple in my diet. They are easy to make, filling and I can throw anything in to make a meal.  I often throw together an omelet for lunch with egg whites, spinach, feta and some toast and tomatoes on the side. If you have egg beaters on hand and a bag of spinach, bread and tomatoes you can make a really easy meal for any time of day! I recently purchased some Calpholon omelet pans and am loving them!



Keurig Coffee Maker

I have a 19-month old son who is partial to extremely early wake-ups, I like to work out (a lot!) and I also work part-time from home.  Needless to say, caffeine plays a large role in my life! The Keurig coffee maker is great because its quick, easy and allows you to make a different type of coffee with every cup. You can also make tea, hot chocolate, or just a cup of hot water.
TAGG note: having a cup of coffee is fine for you, some studies even promote it. Just be aware of filling up one of those monster to-go cups; you're really drinking closer to 5 or 6 cups a day! The Keurig is an excellent way to limit your coffee intake... while getting instant gratification from the 60-second fill! Love.