Tag Archives: Mother’s Day

Easy and healthy Mother’s Day brunch recipe: Avocado and Feta Frittata

Easy and healthy Mother’s Day dish: Avocado and Feta FrittataIf you’re a follower of my Instagram feed, you may have noticed that I make breakfast frittatas several times a week. That’s why this recipe from Avocados from Mexico really appealed to me as a delicious and easy-to-make Mother’s Day brunch dish.

You can make this even healthier by substituting egg whites for some of the eggs. (Use 3 tablespoons egg whites for one regular egg.) Another way to health up this dish is to used sundried tomatoes that aren’t packed in oil. You’ll need to soften them up by soaking in hot water for 15 to 20 minutes or so before chopping them up for the recipe.

Avocado and Feta Frittata

Recipe courtesy of Avocados of Mexico

Ingredients:

  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 avocado from Mexico, halved, pitted, peeled and cubed
  • 1/2 cup crumbled feta cheese, divided
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon oil
  • 2 cups baby arugula, divided

Directions:

  1. Preheat broiler.
  2. In a medium bowl, beat eggs with salt and pepper.
  3. Stir in half of the avocado, half of the feta and half of the tomatoes, and set aside.
  4. Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat.  Stir in 1-1/2 cups of the arugula until wilted, about 30 seconds.
  5. Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes.
  6. Sprinkle with remaining cheese and tomatoes.
  7. Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler.
  8. Sprinkle with remaining avocado and arugula. Serve hot.

Recipe and picture courtesy of Avocados from Mexico and used with permission.

Mother’s Day: Mexican Breakfast Casserole and a homemade gift of Brown Sugar Scrub

Mexican Breakfast CasseroleMother’s Day is just around the corner. Luckily my friend, Holly Clegg, has a couple terrific ideas for mom’s special day from Mexican Breakfast Casserole for breakfast in bed to a brown sugar scrub that can easily be made by the kids as a lovely homemade gift for mom.

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, which should be on the shelves soon - Holly Clegg's trim&TERRIFIC Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms (affiliate link).

Breakfast in Bed

One of my favorite ways to show Mom how special she is with a wonderful, stress-free brunch. And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. Mexican Breakfast Casserole is great because you can make it ahead of time to surprise your family the next morning. Prepare and put together easily the night before and simply bake in the morning so the whole family will wake up to the enticing smell of this fabulous dish. This hearty breakfast recipe is so full of flavor made with tortillas, green chilies, and turkey sausage – use corn tortillas for a gluten free meal. Impress your mom with this easy yet special one-dish meal for breakfast – just serve with juice…and maybe pick a flower from the garden!

Homemade gifts always take a special spot in Mom’s heart and kids of all ages will have fun mixing up this Diva Dermatology recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age (affiliate link). Purchase an inexpensive container, fill, tie with a ribbon and Voila - your homemade skincare gift, Brown Sugar Scrub, is ready!

Mexican Breakfast Casserole

Recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age 

Simple ingredients magically create this make-ahead scrumptious breakfast dish fulfilling everyone’s expectations in my house.

Makes 8-10 servings

Ingredients:

  • 1 (4-ounce) can green chilies
  • 8 ounces ground breakfast turkey sausage
  • 1 onion, chopped
  • 1 red, green, or yellow bell pepper, cored and chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 5 eggs
  • 4 egg whites
  • 2 cups fat-free half-and-half
  • 1/2 cup chopped green onions
  • 1 1/2 cups reduced-fat shredded Mexican blend cheese
  • 5 (8-inch) 98% fat-free flour or corn tortillas, cut into quarters

Directions:

  1. Coat 13x9x2-inch baking dish with nonstick cooking spray. Spread green chilies along bottom of dish.
  2. In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add garlic and chili powder. Remove from heat. Cool.
  3. In large bowl, whisk together eggs, egg whites, and half-and-half. In another bowl, combine green onion and cheese.
  4. Spoon one-third of sausage mixture over chilies in baking dish. Top with one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
  5. Preheat oven 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly and golden brown and knife inserted into custard comes out clean.

Nutritional information:

  • Calories 262
  • Calories from fat 28%
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 129mg
  • Sodium 578mg
  • Carbohydrate 23g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 18g

Dietary Exchanges: 1 1/2 starch, 2 1/2 lean meat

homemade brown sugar scrub

Brown Sugar Scrub

Recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age 

Your hands or whatever body part you scrub felt so soft afterwards. Olive oil contains vitamin E and antioxidants — good for nails.

Ingredients:

  • 1/2 cup light brown sugar
  • 1/2 cup olive oil

Directions:

  1. Mix together and place in a decorative jar or container.
  2. Use on hand, feet or body. Rinse.

Recipes and photos used with permission of the author.

Practical Magic Midnight Peach and Cherry Beer Margaritas #glutenfree

Practical MagicFood‘nFlix

April’s Food ‘N Flix movie is Practical Magic (affiliate link), hosted by Glennis at Can't Believe We Ate. (Read her announcement here.) It’s a late-90s romantic comedy starring Sandra Bullock and a red-haired Nicole Kidman as the Owens sisters, Sally and Gillian, raised by two aunts played by Stockard Channing and Dianne Wiest. They’re all witches living under a curse. You see, the men they fall in love with are doomed to an early death. The serious and somewhat nerdy Sally and wild woman Gillian must their witchy powers to fight the family curse and a swarm of supernatural forces after the accidental death of Gillian’s bad-boy boyfriend, played by Goran Visnjic of ER fame. Aidan Quinn plays an Arizonan policeman who investigates the sisters and ultimately falls in love with Sally.

This month’s Food ‘N Flix film is a cute as far as romcoms go, and I was super envious of Nicole Kidman’s amazing red hair. (Sandra Bullock is gorgeous, as usual, and both male leads were not hard on the eyes.) I especially liked the ending when the Owens witches go from pariahs to the most popular and beloved family in town.

All the actors and actresses are wonderful – and wonderfully directed by y Griffin Dunne – but the story's a bit silly at times. Still, it’s a fun movie to watch with your family (it’s PG-13 for some violence, intense thematic elements, mild profanity, and sensuality) and if you have Amazon Prime, it’s a free rental.

Bewitched? You can read the full plot on Wikipedia.

Practical Magic Midnight Peach and Cherry Beer Margaritas #glutenfree

Making Midnight Margaritas

In the movie, one night the entire house of witches (except for the little girls, of course) get lit up on magical Midnight Margaritas and dance around to the song, “Coconut” by Harry Nilsson. Inspired by Practical Magic, a friend telling me about beer margaritas, and this video, I decided to brew up my own healthed up and gluten free version of a beer margarita.

First, I replaced the frozen limeade concentrate with Welch’s 100% Juice White Grape Peach concentrate. (Have you ever read the label on a can of limeade? It’s pure high fructose corn syrup and some lime flavorings – blarg!) Instead of a cherry soda, I used Hansen’s Diet Black Cherry. And I used a gluten free sorghum beer homebrewed by my husband. (You can use your favorite gluten free beer or a light beer if you’re not gluten free.)

Call on your inner witch to brew up variations of my Practical Magic Midnight Margarita recipe using different 100% juice concentrates and Diet Hansen's sodas. This would make a wonderful party drink or serve it at a Sunday or Mother’s Day brunch!

Practical Magic Midnight Peach and Cherry Beer Margaritas #glutenfree

Practical Magic Midnight Peach and Cherry Beer Margaritas

Makes 4 to 6 margaritas

Ingredients:

  • 1 12-ounce can Welch’s 100% Juice White Grape Peach concentrate
  • 1 12-ounce can Diet Hansen’s Diet Black Cherry soda
  • 12 ounces gluten free beer
  • 12 ounces tequila
  • 3 concentrate cans of ice

Directions:

  1. Pre-chill your margarita glasses.(Chilling makes a big difference, believe me!)
  2. Combine all ingredients in a large blender.
  3. Place blender lid on firmly and hold it down with your hand. (There’s a lot of liquid in this recipe, and your margarita may threaten to overflow a bit!)
  4. Blend the margaritas using the blender’s pulse setting to prevent a spillover.
  5. Immediately pour into chilled glasses and serve.

Mother’s Day Brunch: Guaca Mary cocktail

Guaca MaryFor Mother’s Day, change things up by making mom a South of the Border twist on the classic Bloody Mary – a Guaca Mary. This drink combines nutritious avocados, with grapes, Mexican spices, peppers, and coconut water. You can serve it as a mocktail or add some vodka or tequila for a full blown cocktail.

This  recipe was created by Chef Ina Pinkney of Ina’s Restaurant in Chicago for Avocados from Mexico. Check out Avocados from Mexico’s website for more recipes that would be terrific for a Mother’s Day brunch like Avocado Poached Egg with Diablo Sauce, Avocado Pineapple Smoothie, and Bacon, Egg and Avocado Breakfast Sandwich.

Guaca Mary

Yield: 4 portions (5-1/3 cups plus tequila or vodka)

Ingredients:

  • Kosher salt
  • 2 teaspoons grated lime rind
  • 1/2 cup lime juice, divided
  • 2 cups peeled, cubed cucumber
  • 1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
  • 1 cup raw cubed tomatillos
  • 1 cup halved seedless green grapes
  • 1/2 cup loosely packed cilantro leaves
  • 1 whole seeded fresh Serrano pepper
  • 1 teaspoon celery salt
  • 6 dashes green hot sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/3 cups unsweetened coconut water
  • Tequila or vodka, optional
  • Avocados slices, grape tomatoes and pickled onions, optional garnish

Directions:

  1. On a small flat plate, stir together 3 tablespoons salt and the lime rind. Set aside.
  2. Pour 1/4 cup of the lime juice into a shallow bowl and set aside.
  3. In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper. Whirl until smooth -  mixture will be slightly thick.
  4. Transfer to a 2-quart pitcher and stir in coconut water.
  5. Add tequila or vodka to taste, if desired.
  6. To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with Guaca Mary. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.

Picture and recipe courtesy of Avocados from Mexico.

Mother’s Day Brunch: Coffee Granita

mother's day

There’s nothing like coffee in bed on Mother’s Day. But if it’s been hot at your house like it has been at mine, maybe a coffee granita, a type of Italian ice, would be more appropriate. This recipe comes from Chef Michael of ABC’s The Chew. Michael makes this for his own mom, and the recipe’s easy enough to be a fun project for the kids to make the night before Mother’s Day.

Check out my post Cappuccino Granitas, sugar free frozen treats with a buzz! for two other granita recipes – one with chocolate, another with cinnamon, and both with coconut milk.

Coffee Granita

By Chef Michael Symon of The Chew

Ingredients:

  • 1 pot of coffee
  • Sugar or no calorie sweetener (to taste)

Directions:

  1. Brew a pot of coffee.
  2. Add sugar or sweetener into a medium bowl. Mix until sugar or sweetener dissolves.
  3. Place coffee and sugar mixture into a large baking dishing and cover with plastic wrap. Put it in the freezer.
  4. After 45 minutes, scrape mixture with a fork. Repeat every 45 minutes for the first two hours.
  5. Freeze overnight and scrape it again just before serving. 
  6. In a tall glass, place a few scoops of granita and top with some whipped cream or topping.
  7. Serve with biscotti and enjoy!

Recipe and video used with permission from The Chew.

Blueberry Muffin Streusel Cake

Blueberry Muffin Streusel Cake at This Mama Cooks! On a Diet - thismamacooks.com

If you’re looking for a Mother’s Day recipe that’s easy enough for the kids to make, try this one by Holly Clegg for Blueberry Muffin Streusel Cake. Not only is it perfect for Mother’s and Father’s Day brunch, but it’s a great dish to bring to morning breakfast meetings or play dates.

Holly’s post follows below. You can check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Check out this gluten and dairy free version of Holly's Blueberry Muffin Streusel Cake recipe at Bizzy Bakes!

You can reduce the calorie and carb count by using stevia or Swerve Sweetener [affiliate links] instead of sugar.

Mother’s Day Brunch 2012

Looking for a nice way to show your mom, or mother of your children how much you care and appreciate all of the hard, tireless work she does all year? Here’s a secret to what we mom’s want….the way to the heart is not just through man’s stomach, but a woman’s stomach, too. Surprise her with a wonderful brunch, and Blueberry Muffin Streusel Cake is just the ticket! My absolute favorite brunch dish as I can eat it all day long. The kids will even have fun mixing the batter and sprinkling the topping.

In fact, you will want to keep these ingredients on hand to whip up when the cravings hit, or you just want to impress your mom…doing the dishes and wrapping up the gift of Too Hot in the Kitchen: Secrets to Sizzle At Any Age [affiliate link] cookbook won’t hurt either!

Blueberry Muffin Streusel Cake at This Mama Cooks! On a Diet - thismamacooks.com

Blueberry Muffin Streusel Cake

My friend, Teresa, gave me this recipe that has been in her family for years. A cross between a muffin and cake. Here’s my version that I made, again, again, and again — that’s how good it is.

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 cup skim milk
  • 1 egg
  • 2 tablespoons canola oil
  • 1 cup fresh blueberries
  • Streusel Topping (recipe follows)

For the streusel topping:

  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

For the cake:

  1. Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
  2. In bowl, mix together flour, baking powder, sugar, milk and egg.
  3. Stir in oil and blueberries, only until mixed.
  4. Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
  5. Bake 20-25 minutes or until toothpick inserted in middle comes out dry.

For the streusel topping:

  1. In small bowl, mix together sugar, brown sugar, flour and cinnamon.
  2. Cut in vanilla and butter using pastry blender or fork.
  3. Reserve 1/2 cup topping and add pecans to remaining topping.
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes
Servings: Makes 12 servings
  • Serving size: 1/12 of recipe
  • Calories: 231
  • Calories from Fat: 81
  • Total Fat: 9g
  • Saturated fat: 2g
  • Unsaturated fat: 7g
  • Sodium: 83mg
  • Total Carbohydrates: 36g
  • Sugar: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Dietary Exchanges: 2 1/2 other carbohydrate, 2 fat

Photo and recipe courtesy of Holly Clegg.

Have Mother’s Day at home with Holly Clegg’s Southwestern Breakfast Bake

southwestern breakfast bake

Today’s guest post from Holly Clegg deals with staying in for Mother’s Day. I couldn’t agree more! I’d be happy to stay home and cook. Well, as long as I didn’t have to clean up, that is!

Mother’s Day brunch at home

I hate going to a brunch on Mother’s Day as the restaurants are always crowded and the menu is usually set. I understand your days are extremely busy, so when a special occasion rolls around, you don’t have all day to cook. A Mother’s Day brunch at your own home can be devised from a few convenient recipes that you can make ahead of time to surprise your family the next morning.

I love overnight one dish breakfast casseroles that you pop in the oven the next morning. This recipe is so easy to prepare you can make the night before and refrigerate or whip up in the morning. Using southwestern seasonings and flour or corn tortillas, you have a southwestern breakfast. For a heartier version, add some crumbled turkey breakfast sausage. Pick up some fruit and muffins and your meal is set!

See more of Holly's recipes at The Healthy Cooking Blog and HollyClegg.com.

Southwestern Breakfast Bake

from Holly Clegg trim&TERRIFIC® Gulf Coast Favorites

Go southwestern with this fantastic, crowd-pleasing easy morning meal.

Makes 10–12 servings

Ingredients:

  • 1 (11-ounce) can Mexicorn, drained (Mexican flavored canned corn with diced chilies)
  • 1 (4-ounce) can chopped green chilies
  • 1 bunch green onions, chopped
  • 8 (6-inch) corn or flour tortillas, quartered
  • 2 cups shredded, reduced-fat Mexican-blend cheese
  • 4 eggs
  • 6 egg whites
  • 2/3 cup skim milk
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Directions:

  1. Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray.
  2. In bowl, combine Mexicorn, green chil­ies, and green onions. Line bottom of pan with layer of tortillas, top with half of the corn mixture, then half of the shred­ded cheese. Repeat layers.
  3. In another bowl, whisk together remain­ing ingredients. Pour over layers in pan and let sit 10 minutes.
  4. Bake 30–35 minutes or until puffed.

Nutritional information

  • Calories 141
  • Calories from fat 34%
  • Fat 5 g
  • Saturated Fat 3 g
  • Cholesterol 81 mg
  • Sodium 373 mg
  • Carbohydrate 12 g
  • Dietary Fiber 2 g
  • Sugars 3 g
  • Protein 11 g

Diabetic Exchanges: 1 starch and 1 lean meat

Weight Watchers POINTS = 3

This Mama’s tips

  • If you can find it, add chorizo sausage to the breakfast bake for a very authentic, Mexican flavor.
  • Garnish with avocado slices.
  • Use gluten free brown rice or corn tortillas instead of flour tortillas if there are any food sensitivities in your family.

Photo courtesy of Holly Clegg.

Healthy breakfast crepes, a Mother’s Day meal so easy a kid could make it

imageAs a kid I loved to cook both with my mom and by myself. My mother encouraged me by ordering kids’ cookbooks from the Scholastic book flier. I even attempted to make my mom breakfast in bed on Mother’s Day, with my dad’s and sister’s help of course.

In junior high home ec class (did I just date myself?) I learned to make crepes. My French mother was thrilled to share Julia Child’s Crepe Fines Sucrees recipe from Mastering The Art of French Cooking, Volume One with me. It’s slightly complicated and uses orange liqueur, still it was the recipe we loved to use.

With Mother’s Day coming up, why not encourage your kids to make you some healthy breakfast crepes? All you need is a good kids’ cookbook like What’s Cooking?: A Cookbook for Kids based on the Disney-Pixar Ratatouille movie. Unfortunately, this adorable cookbook is out of print, which is surprising considering that it features a recipe by Thomas Keller, who was a consultant on the movie.

Colette’s Crepes

Makes 12 crepes

Making crepes in the blender Ingredients:

  1. 3 eggs
  2. 1 1/2 cups milk
  3. 1 cup plus 2 tablespoons flour
  4. 1 tablespoon sugar
  5. 1/4 teaspoon salt
  6. 2 tablespoons melted butter

Directions:

  1. Put all the ingredients in a blender in the order listed. (To avoid getting egg shells in the mix, crack the eggs into a bowl, remove any shell bits, and then pour it into the blender.) Blend until smooth.
  2. Remove the lid and scrape down the sides with a rubber spatula. Briefly blend the mixture again.
  3. Set the covered blender in the refrigerator for 30 minutes or overnight. (Overnight is best.)
  4. When it’s time to cook the crepes, heat an 8- or 9-inch shallow nonstick frying pan over medium heat. To tell if the pan is hot enough, wet your fingers and then flick the water on to the pan. If the water sizzles and jumps off the pan, it’s ready.
  5. Melt a very thin pat of butter or soft spread in the pan and swirl it around to coat it. Use a silicon pastry brush to evenly distribute it.
  6. Blend the batter again in the blender to smooth it.
  7. For the first crepe, pour 1/4 cup of batter into a measuring cup and pour the batter into your heated pan. Immediately tilt and swirl the pan to evenly coat the bottom until the batter stops running.
  8. cooking crepesCook the crepe on the first side for about 45 seconds, then quickly flip it with a spatula and cook the other side for about half as long.
  9. Grasping the pan securely, swiftly invert it so the cooked crepe will fall on to the large plate. Rub a little butter in the pan before cooking the next crepe.
  10. Adjust the heat if they brown too quickly or slowly.

Healthy substitutes:

  • If you’re concerned about saturated fats, substitute a soft spread like I Can’t Believe It’s Not Butter or Earth Balance for the butter.
  • Try using half whole wheat and half organic white flour instead of just white flour.
  • You can substitute 1/3 cup of egg white substitute for two of the whole eggs.
  • Instead of sugar, use stevia (Truvia or Pruvia) or another type of sugar substitute.

Tips:

  • When melting the butter or spread for the next crepe, dip a silicon pastry brush into the butter and brush it on the previous crepe so it wouldn’t stick to the next one.
  • Keep the crepes in a warm oven on a oven-proof plate.
  • Make the batter on Saturday night (you have to refrigerate it overnight) so you have crepes for Sunday morning. Pre-measured the ingredients and let the kids pour them into the blender.
  • Cooking crepes is a bit tricky. You have to be generous with the butter or spread, and make sure the pan is hot. Feel free to throw out the first crepe or feed it to the dog since it’s usually a mess. If you have older kids (10 and up) you can get them to make the crepes. If not, they’ll need dad to help out.
  • It takes a lot of time to make 12 crepes. Make sure the kids get an early start before everyone’s famished, or get dad to get two pans going at once.

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Mother’s Day brunch dish roundup: pancakes, eggs, sides, drinks and oatmeal recipes

Over the years I’ve featured many healthy recipes that would be perfect to make for a Mother’s Day brunch. Here are a few to inspire you:

Pancakes

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Mother’s Day Dishes from Taste of Home Healthy Cooking: Ham and Cheese Strudel and Sweet Berry Bruschetta

Taste of Home Healthy Cooking magazine june july 2009 I’ve become a fan of Taste of Home Healthy Cooking magazine in the past few months that I’ve subscribed. (Their enewsletter is wonderful, too.) Not only is the magazine attractive, but the recipes are easy to make. Also, the magazine lists complete nutritional information for each recipe including diabetic exchanges, so it’s easy to figure out Weight Watchers POINTS as well.

My only complain about the recipes is that they could use more Weight Watchers Momentum filling foods like whole grains, but it’s easy to substitute more wholesome ingredients for white flour and things like sugar and egg substitute.

Here are a couple of recipes to make for the mom in your life from Taste of Home.

Mother’s Day brunch – main course

Using phyllo dough sheets may be a bit challenging, but the results will be worth it.

Ham and Cheese Strudel

From Taste of Home

TIME: Prep: 45 min. Bake: 15 min
Yield: 6 servings.

Ingredients:

  • Ham and Cheese strudel light 1 tablespoon butter or stick margarine
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 1/4 pound fully cooked lean ham, finely chopped
  • 1/3 cup shredded reduced-fat Swiss cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 1-1/4 cups egg substitute
  • 12 phyllo dough sheets (14 inches x 9 inches)
  • Nonstick cooking spray
  • Refrigerated butter-flavored spray
  • 1/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley

Directions:

  1. In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture.
  2. For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture.
  3. Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese. 

Nutritional information

One serving: Calories: 218, Fat:8 g, Saturated Fat:3 g, Cholesterol:18 mg, Sodium:576 mg, Carbohydrate:18 g, Fiber:1 g, Protein:18 g

Diabetic Exchange:2 lean meat, 1 starch, 1/2 fat.

Weight Watchers POINTS = 5

If you’re looking for more healthy breakfast or desserts, try Taste of Home Healthy Cooking Mother’s Day breakfast and lunch menus.

Mother’s Day brunch – dessert

A sweet brushchetta? Why not!

Sweet Berry Bruschetta

From Taste of Home

TIME: Prep/Total Time: 20 min
Yield: 10 pieces.

Ingredients:

  • Sweet Berry Bruschetta 10 slices French bread (1/2 inch thick)
  • 5 teaspoons Domino® or C&H® Granulated Pure Cane Sugar, divided
  • 6 ounces fat-free cream cheese
  • 1/2 teaspoon almond extract
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 1/4 cup slivered almonds, toasted
  • 2 teaspoons Domino® or C&H® Pure Cane Powdered Sugar

Directions:

  1. Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned.
  2. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar.

Nutritional information

One serving:1 piece - Calories: 92, Fat: 2 g, Saturated Fat:0 g, Cholesterol:1 mg, Sodium:179 mg, Carbohydrate:14 g, Fiber:2 g, Protein:4 g

Diabetic Exchange:1 starch, 1/2 fat.

Weight Watchers POINTS = 2

If you’re looking for more desserts, try a few recipes from their healthy Mother’s Day dessert menu.

Mother’s Day dishes: Sautéed Tequila Lime Shrimp Tacos with Mango and Pineapple Salsa and Spicy Black Beans

Our first dish for Mother’s Day comes from the new Lifetime Television show, Cook Yourself Thin, that premiered today. (Read my review of the premier episode of Cook Yourself Thin.)

cook yourself think cookbookCook Yourself Thin teaches viewers how to take their favorite indulgent meals and turn them into something healthy by cutting the calories and doubling the flavor. The companion cookbook, Cook Yourself Thin: Skinny Meals You Can Make in Minutes would make a wonderful Mother’s Day gift for any mom trying to eat healthier let alone those trying to drop some weight. The cookbook includes all of the recipes featured on the show as well as a calorie guide, a list of calorie offenders, skinny alternatives to your favorite meals, a food personality quiz and more.

My only complaint with the cookbook is that it only lists calories, not fat, fiber, sodium, etc. If you’re doing the Weight Watchers Momentum plan, you’d need to calculate each ingredient’s POINTS, then add them all up and divide by the number of servings to get your POINTS per serving info.

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Count down to Mother’s Day: I’m Teleflora’s Gourmet Mom

CBR001368 This week I’ll be featuring some healthy but easy-to-make dishes for mom on Mother’s Day. Every mom wants to be cooked for on Mother’s Day, but we don’t want to spoil our diets either. Or clean the kitchen up after dad and the kids make a gigantic mess – are you listening people?

Just call me Gourmet Mom

Speaking of cooking, Teleflora’s Flower Blog named me their Gourmet Mom in their Flowers for moms/Five Minutes with a Gourmet Mom post.

And they rewarded me with a gorgeous Teleflora Spring Pitcher Bouquet, which I reviewed at This Mama Cooks! Reviews.