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Weight Watchers

Holly Clegg’s Watermelon and Feta Salsa

Watermelon-and-Feta-Salsa

While I’m busy setting up my new home in the Athens, Georgia area, my friend Holly Clegg has written up a wonderful guest post on one of my favorite salad combinations for summer – watermelon, feta and mint. You can check out more of Holly’s trim& TERRIFIC® recipes athollyclegg.com and The Healthy Cooking Blog.

Mint – the taste of summer

If you don’t have mint growing outside, you should. Green thumb or not, mint is about the easiest thing to grow – in fact it’s hard to kill! It can run rampant though, so a good idea to keep it from taking over your garden is to grow it in pots. The fragrant herb comes in many varieties, but the most widely used kitchen herb is spearmint, as it has a milder mint flavor better suited for cooking and garnishing. Peppermint is another popular, yet stronger mint flavoring used in anything from chewing gum to toothpaste.

To me, mint is the taste of summer, and I love to use it in as many dishes as possible. When it is fresh and in season it is hard to beat, especially since it is straight from my yard! I love to go right outside, and pick it to add to yummy recipes. Watermelon Feta Salsa is one of my favorites and always a winner. Finally something scrumptious to do with that leftover watermelon! Pair with toasted whole-wheat pita triangles and you have a delicious, nutritious sweet and savory snack or even serve as a summer salad.

Spicy Advice: Try the red pepper seasoned rice vinegar for a little extra zing. Raid a salad bar for fresh Kalamata olives-it makes a difference.

Ingredients

  • 4 cups chopped watermelon
  • 1/2 cup chopped red onion
  • 1/3 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped Kalamata olives
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons olive oil
  • 1/4 cup chopped fresh mint

Directions

  1. In small bowl mix together all ingredients. Serve.
Prep Time: 15 Minutes
Total Time: 15 Minutes
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 1
Servings: 16 servings
  • Serving size: 1/4 cup
  • Calories: 29
  • Calories from Fat: 1
  • Total Fat: 36%
  • Saturated fat: 0g
  • Unsaturated fat: 1g
  • Sodium: 98mg
  • Total Carbohydrates: 4g
  • Sugar: 3g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 1mg

Dietary Exchanges: 1/2 fruit

Photo and recipe courtesy of Holly Clegg.

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Posted on June 4, 2012 in Recipes,Weight Watchers and tagged as ,

Healthy Slow Cooker Hungarian Goulash with Quinoa #secretrecipeclub #glutenfree

Healthy Slow Cooker Hungarian Goulash with Quinoa

I cannot believe we’re moving to Athens, Georgia in less than two weeks! We’re trying to cut down on the amount of stuff to pack, so the kids and I are in the process of consuming all the foodstuffs we can. That’s why I discovered one last package of venison in the freezer. Surprisingly it was stew meat, which was perfect to make Crock-Pot Hungarian Goulash from Heather of Hezzi-D’s Books and Cooks blog for this month’s Secret Recipe Club assignment!

Yes, another slow cooker recipe for the Secret Recipe Club post. This is the third in a row after last month’s Healthy Slow Cooker Hoppin’ John and March’s Healthy Slow Cooker Pumpkin and Bean Chili. Hope you don’t mind, but when you have a small kitchen like I do in my temporary Boulder apartment, a slow cooker comes in handy!

I only made a few changes to Heather’s recipe. To make it gluten free, I used starch instead of flour and served it on quinoa instead of egg noodles. I also used coconut palm sugar instead of brown sugar ,, sea salt instead of regular table salt, and smoked paprika instead of regular paprika. Feel free to use whatever substitutes you wish depending on your food sensitivities and what you have on hand.

Healthy Slow Cooker Hungarian Goulash with Quinoa #secretrecipeclub #glutenfree

Healthy Slow Cooker Hungarian Goulash

Ingredients

  • 2 pounds lean stew meat (beef or venison), cut into 1 inch cubes
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 1/2 cups water
  • 1 tablespoon corn or rice starch
  • 2 cups cooked quinoa

Directions

  1. Place the meat in a 5 quart slow cooker and cover with the sliced onion.
  2. Combine the garlic, ketchup, Worcestershire sauce, coconut palm sugar, salt, pepper, smoked paprika, and dry mustard. Stir in the water and mix well. Then pour mixture over the meat in the slow cooker.
  3. Cover and cook on low for 6 to 8 hours. If mixture gets dry, add more water (1/2 cup at a time).
  4. Just before serving, remove a couple of tablespoons of liquid from the slow cooker and put into a small bowl. Add corn or rice starch and stir until dissolved. Pour starch mixture into the slow cooker and stir until goulash thickens.
  5. Spoon goulash over quinoa and serve.
Prep Time: 15 - 20 Minutes
Cook Time: 6 - 8 Hours
Total Time: 6:15 - 8 Hours 20 Minutes
Nutrition Grade B+ from CalorieCount

Weight Watchers POINTS = 8
Servings: Serves 6
  • Calories: 412
  • Calories from Fat: 46
  • Total Fat: 5.1g
  • Saturated fat: 5g
  • Unsaturated fat: .1g
  • Sodium: 681mg
  • Total Carbohydrates: 46.7g
  • Sugar: 8.5g
  • Fiber: 4.5g
  • Protein: 41.7g

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

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Posted on May 14, 2012 in Crock Pot and Slow Cooker,Featured,Gluten Free,Recipes,Venison,Weight Watchers and tagged as ,

Mother’s Day Brunch: Holly Clegg’s Blueberry Muffin Streusel Cake

Blueberry Muffin Streusel Cake

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

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 cookbook won’t hurt either!

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.

Makes 12 servings

Ingredients:

  • 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)

Directions:

  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.

Streusel Topping

A perfect topping to any breakfast cake.

Ingredients:

  • 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:

  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.

Nutritional information

  • Calories 231
  • Calories from fat 81
  • Fat 9g
  • Saturated Fat 2g
  • Cholesterol 25mg
  • Sodium 83mg
  • Carbohydrate 36g
  • Dietary Fiber 1g
  • Sugars 22g
  • Protein 3g
  • Dietary Exchanges: 2 1/2 other carbohydrate, 2 fat
  • Weight Watchers POINTS: 5

Photo and recipe courtesy of Holly Clegg.

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Posted on May 7, 2012 in Breakfast,Desserts,Featured,Recipes,Weight Watchers and tagged as ,

Healthy Slow Cooker Hoppin’ John #secretrecipeclub

Healthy Slow Cooker Hoppin’ John

I want to thank my regular readers for their patience the past few weeks as I haven’t been posting as many recipes as I’d normally would. It’s been a time when the personal gets in the way of the professional due to selling our home in February, moving to temporary quarters in Boulder in March, and traveling to Athens, Georgia to house hunt. (I was also on a trip to Honolulu to do some food writing for the folks at Sea Cuisine – more on that soon!)

While I was in Athens, I indulged in local Southern cuisine from barbecue to grits (smothered and chopped – thank you very much!) While I was there I discovered pickled and fried okra, pickled watermelon rinds, and a dish called Hoppin’ John. It’s a combination of two staples of Southern food – black eyed peas and collard greens.

Both foods are packed with nutrition. According to Self Nutrition Data, black eyed peas are low in saturated fat, cholesterol and sodium and a good source of fiber, protein, folate, thiamin, iron, magnesium, phosphorus and copper. (The one drawback is that they’re very high in calories.) Collard greens are low in saturated fat, very low in cholesterol, and a good source of fiber, protein, and many vitamins and minerals.

Healthing up Southern cooking

I’m looking forward to our move to Georgia and sharing healthy versions of Southern recipes with my readers. That’s why I was so excited to find a recipe for Hoppin John Vegetarian Black Eyed Peas done in a slow cooker at Kristi Arnold’s blog Veggie Converter, my assigned blog for this month’s Secret Recipe Club post.

Kristi’s recipe is very healthy already, but since I’m not a vegetarian, I decided to add smoked turkey sausage to her recipe after consulting Kristi’s original sources. (Traditionally, smoked ham hocks are used.) I kept the sausage whole instead of chopping them up, so you can decide how much sausage you want to eat and can keep a better eye on portion size. Also, I used canned black eyed peas instead of dried to make the recipe even more convenient for busy folks. I served it on quinoa, but feel free to use rice – brown, of course – which is more traditional.

And the Bacon Salt that Kristi recommends? Awesome stuff! I love how it added bacon flavor – and no calories and saturated fat – to the recipe.

Healthy Slow Cooker Hoppin’ John

Healthy Slow Cooker Hoppin’ John #secretrecipeclub

Healthy Crockpot Hoppin' John

Note: you can health up this recipe even more by using vegetable broth, cutting back on the sea salt, and adding more tomatoes, onions and collard greens. While I loved the addition of quinoa, it can be eliminated, too, if you're watching your calorie count. And the sausage? Feed it to your skinny friends or the dog!

Ingredients

  • 4 (15.5 ounce) cans black eyed peas, drained and rinsed
  • 4 cups chicken broth
  • 1 (13.5 ounce) package smoked turkey sausage, keep whole
  • 1 (14.5 ounce) can diced petite tomatoes and diced green chilies
  • 1 medium onion, chopped (about 3/4 cup)
  • 1 bunch collard greens, rinsed chopped and ribbed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Bacon Salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked quinoa

Directions

  1. Empty the cans of black eyed peas into a colander place in the sink. Drain and rinse until the water runs clear.
  2. Place black eyed peas, chicken broth and turkey sausage in the six quart slow cooker.
  3. Stir in tomatoes with chilies, chopped onion, and collard greens.
  4. Add sea salt, Bacon salt and black pepper. Stir thoroughly.
  5. Cover and cook on low for 8-10 hours until sausage is cooked through.
  6. Serve over quinoa.
Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 13
Servings: 10
  • Calories: 646
  • Calories from Fat: 56
  • Total Fat: 6.2g
  • Saturated fat: 1.3g
  • Unsaturated fat: 4.9g
  • Sodium: 1115mg
  • Total Carbohydrates: 136.6g
  • Sugar: 8.4g
  • Fiber: 51.2g
  • Protein: 56.4g
  • Cholesterol: 27mg

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

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Posted on April 16, 2012 in Crock Pot and Slow Cooker,Featured,Gluten Free,Recipes,Weight Watchers and tagged as ,

Healthy Easter dessert: Holly Clegg’s Heavenly Yam Delight

Heavenly Yam Delight

Leave it to my friend and today’s guest poster, Holly Clegg, to come up with an Easter dessert that’s delicious, gorgeous and good for you. You can check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Healthy Easter treats

Easter is around the corner and what a great day to spend with family. Around the dinner table or outside hunting Easter eggs, everyone loves to dive into a luscious, creamy dessert. The Heavenly Yam Delight is just that! Easy to make, and layered in a trifle bowl, you may not have realized sweet potatoes could be an ingredient be in a delicious dessert. No one has to know that they are getting important vitamins, nutrients and fiber – but I can assure you it will be the hit of the family.

Healthy Easter dessert: Holly Clegg’s Heavenly Yam Delight

Heavenly Yam Delight

This treat is a sweet potato version of a favorite layered dessert. The perfect sweet to make when you’re in a hurry, wonderful!

Terrific Tidbit: 2 cups fresh cooked Louisiana yams = 1 (29-ounce) can sweet potatoes.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup plus 2/3 cup confectioners’ sugar, divided
  • 1/3 cup chopped pecans
  • 6 tablespoons butter, softened
  • 1 (8-ounce) package fat-free cream cheese
  • 1 (8-ounce) container fat-free frozen whipped topping, thawed, divided
  • 1 (29-ounce) can sweet potatoes (yams), drained or 2 cups cooked mashed Louisiana yams
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sugar

Directions

  1. Preheat oven 350F. In large bowl, combine flour, 1/4 cup confectioners’ sugar, pecans, and butter. Press into bottom of 13x9x2-inch baking pan. Bake 20 minutes. Set aside to cool.
  2. In mixing bowl, mix cream cheese and remaining 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.
  3. In mixing bowl, beat sweet potatoes, cinnamon, and sugar until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 4
Servings: Makes 16 servings
  • Calories: 205
  • Calories from Fat: 57
  • Total Fat: 6g
  • Saturated fat: 1g
  • Unsaturated fat: 5g
  • Sodium: 143mg
  • Total Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 1mg

Diabetic Exchanges: 1 starch, 1 other carbohydrate, 1 fat

Picture courtesy of Holly Clegg.

Don’t forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on April 2, 2012 in Desserts,Featured,Recipes,Weight Watchers and tagged as ,

Fish with Pico Garlic Rub

Fish Pico Garlic Rub Here’s another “Friday Fish” recipe for Lent from Spice Island. Substitute brown rice flour for wheat flour to make this dish gluten free.

Fish with Pico Garlic Rub

Fish with Pico Garlic Rub

Recipe and picture courtesy of Spice Islands

Ingredients

  • 2 tablespoons Spice Islands Garlic Powder
  • 2 tablespoons Spice Islands Parsley
  • 1 teaspoon Spice Islands Paprika
  • 1 teaspoon Spice Islands Chipotle Chile, Ground
  • 1/2 teaspoon Spice Islands Sea Salt
  • 1-1/2 pounds tilapia fillets
  • 1/2 cup all-purpose flour
  • 2 tablespoons Mazola® Extra Virgin Olive Oil
  • 1 lime wedge

Directions

  1. Mix Spice Island spices in a medium bowl. Set aside.
  2. Coat fish with flour.
  3. Heat 2 tablespoons olive oil in a skillet on medium heat.
  4. Place fish in skillet and cook for 3 to 4 minutes.
  5. Turn and brush on the garlic rub. Cook 3 to 4 minutes.
  6. Remove fish from skillet and squeeze lime juice over all. Serve immediately.
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Total Time: 13 Minutes
Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 5
Servings: 4
  • Serving size: 5 ounces
  • Calories: 271
  • Calories from Fat: 73
  • Total Fat: 8.1g
  • Saturated fat: 1.4g
  • Unsaturated fat: 6.7g
  • Sodium: 277mg
  • Total Carbohydrates: 17.2g
  • Sugar: 1.5g
  • Fiber: 1.6g
  • Protein: 23.7g
  • Cholesterol: 55mg
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Posted on March 2, 2012 in Featured,Fish,Recipes,Weight Watchers and tagged as

Black ‘N Spicy Fish

black n spicy fishIt’s the first “Fish Friday” of Lent, so the folks at Spice Islands sent me a few easy recipes to get you excited about cooking up some healthy, delicious fish.

Eating fish is a great way to naturally add omega-3 fatty acids to your diet. The American Heart Association recommends eating fish at least two times (two servings) a week. Each serving is 3.5 ounce cooked. (This recipe is two servings.) Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are especially high in omega-3s.

Black ‘N Spicy Fish

Black ‘N Spicy Fish

Recipe and photo courtesy of Spice Islands. Note: Cooking times may differ depending on the thickness of the fillet or steak. A cast iron skillet is best for this recipe.

Ingredients

  • 1-1/2 teaspoons Spice Islands Garlic Salt
  • 1 teaspoon Spice Islands Paprika
  • 1 teaspoon Spice Islands Onion Powder
  • 1 teaspoon Spice Islands Oregano
  • 1 teaspoon Spice Islands Pepper, Black Fine Grind
  • 1/2 teaspoon Spice Islands Cayenne Pepper
  • 1/2 teaspoon Spice Islands Thyme, Ground
  • 2 pounds salmon (tuna or firm white fish fillets may be substituted)

Directions

  1. Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme.
  2. Rub mixture on both sides of fish.
  3. Heat a large cast iron skillet over medium high heat. Spray skillet with non-stick cooking spray and add fish.
  4. Cook 8 to 10 minutes on each side, or until fish flakes easily with a fork.
Prep Time: 5 Minutes
Cook Time: 08 - 10 Minutes
Total Time: 13 - 15 Minutes
Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 8
Servings: 6
  • Serving size: 7 ounces
  • Calories: 318
  • Calories from Fat: 169
  • Total Fat: 18.8g
  • Saturated fat: 3.8g
  • Unsaturated fat: 15g
  • Sodium: 93mg
  • Total Carbohydrates: 1.4g
  • Fiber: 0g
  • Protein: 33.7g
  • Cholesterol: 95mg
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Posted on February 24, 2012 in Featured,Fish,Recipes,Weight Watchers and tagged as

Healthy Super Bowl snacks: Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips Manly food doesn’t have to be meaty, greasy and covered with cheese! Considering that cardiovascular disease is the number one killer for men in the US, it’s time to make a change starting in the kitchen this Super Bowl Sunday.

That’s why CanolaInfo.org came up with their Heart-Healthy Dude Food Recipe Collection. It contains 10 hearty but healthy recipes made with canola oil like Deep, Dark and Stout Chili and Fall-Apart Beer Brisket that are perfect for game day parties.

Here’s another Heart-Healthy Dude Food recipe that is sure to be a winner during Sunday’s game!

Healthy Super Bowl snacks: Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Recipe courtesy of CanolaInfo

Ingredients

  • 6 6 inch soft corn tortillas
  • 1 tablespoon canola oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1/2 ripe medium avocado, peeled, seeded and diced
  • 1 medium tomatillo, papery skin removed, rinsed and diced
  • 1 large jalapeno chili pepper, finely chopped (seeded, if desired)
  • 1/3 cup chopped fresh cilantro leaves
  • 1/4 cup diced red onion
  • 1/2 can (15 oz) no-salt-added black beans, rinsed and drained
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons cider vinegar
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 °F.
  2. Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
  3. Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3
Servings: 6 servings
  • Serving size: 1/3 cup salsa, 8 chips
  • Calories: 130
  • Total Fat: 10g
  • Saturated fat: 1g
  • Unsaturated fat: 8g
  • Sodium: 200mg
  • Total Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Help CanolaInfo raise money for the American Heart Association

The recipe collection is part of CanolaInfo’s efforts to raise money for the American Heart Association during American Heart Month 2012. They’ve also launched an American Heart Month e-card program.

From now until the end of February, for every e-card sent at CanolaInfo.org, CanolaInfo will donate 20 cents to the American Heart Association up to $20,000. Their hope is to help the AHA reach their goal to improve the cardiovascular health of all Americans by 20 percent while reducing deaths from cardiovascular diseases and stroke by 20 percent – and to do this by 2020.

To learn more about the benefits of using canola oil in your cooking, go to CanolaInfo.org. You can also connect with them on Twitter and Facebook.

Picture courtesy of CanolaInfo.

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on February 3, 2012 in Featured,Recipes,Weight Watchers and tagged as ,

Vegetarian Borscht with Kale: a comforting soup recipe for the DailyBuzz Moms 9×9

vegetarian borscht with kale I love borscht and grew up eating the Manischewitz version out of a large glass jar, cold with a dollop of sour cream. Then I discovered the “real thing” – Russian style borscht made with carrots, beets, cabbage, dill, mushrooms and potatoes, served warmed as a comforting winter soup thanks to Barbara Kafka’s classic cookbook, Soup, A Way of Life.

I remember her recipe for Vegetarian Borscht as being very labor intensive. I made a triple batch and it literally took me all afternoon to chop those vegetables! I was exhausted by the time the borscht was done, but it was so worth it.

As part of the DailyBuzz Moms 9x9 challenge, I wanted to recreate that soup and health up the borscht a bit. Due to my food sensitivities, I omitted the cabbage and the white potatoes. Instead, I substituted kale and purple potatoes, both of which are much more nutrient dense. I also used powdered stevia instead of sugar, reduced the amount of salt, and used no fat Greek yogurt instead of sour cream.

My son Nathan, who is almost 12, loved the borscht. He had it for dinner the other night. The next day he had it for breakfast and took the borscht to school.

Vegetarian Borscht with Kale: a comforting soup recipe for the DailyBuzz Moms 9×9

Vegetarian Borscht with Kale

Based on Barbara Kafka’s recipe from Soup, A Way of Life

Ingredients

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced 1/4 inch thick
  • 1 large onion, cut into 1/4-inch dice
  • 7 medium beets, peeled, quartered, and cut into 1/4-inch slices
  • 2 medium carrots, peeled and cut into 1/4-inch rounds
  • 1 medium parsnip, peeled and cut into 1/4-inch rounds
  • 1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
  • 1 1/2 pounds purple potatoes, peeled and cut into 1/2-inch cubes
  • 1 bunch kale, choped in 1-inch pieces
  • 3 large cloves garlic, minced
  • 3 tablespoons sundried tomatoes, finely chopped
  • 1 medium bunch dill, fronds only, coarsely chopped
  • 1/4 cup powdered stevia
  • 1/2 cup cider vinegar
  • 1 tablespoon kosher salt
  • freshly ground black pepper, to taste
  • 1-2 small containers no fat Greek yogurt

Directions

  1. Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
  2. In a larege stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 6 to 8 minutes until the onions start to caramelize.
  3. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. Bring to a boil. Then lower the heat and simmer for 5 minutes.
  4. Stir in the potatoes, garlic, kale and sundried tomatoes.
  5. Return soup to a boil. Lower the heat and simmer for 5 minutes.
  6. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
  7. Remove soup from the stove top. Stir in the dill, stevia, vinegar, salt and pepper.
  8. Pour soup into bowls and add a dollop of Greek yogurt.
Prep Time: 45 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 2 Hours 5 Minutes
Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 4
Servings: 8 main course servings
  • Serving size: 579 g
  • Calories: 215
  • Calories from Fat: 37
  • Total Fat: 4.1g
  • Saturated fat: 0.6g
  • Unsaturated fat: 3.5g
  • Sodium: 1020mg
  • Total Carbohydrates: 39.9g
  • Sugar: 12.8g
  • Fiber: 8.5g
  • Protein: 6.6g
  • Cholesterol: 0mg

Note: nutritional information is based on borscht without the Greek yogurt.

Featured at:

Jennifer Cooks Fusion Friday

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on January 24, 2012 in Featured,Recipes,Soups,Veggies,Weight Watchers and tagged as ,

Easy football party food recipes: Holly Clegg’s Chicken Chili Soup

Holly Clegg's Chicken Chili Soup Colorado is in the grip of Tebow fever, so I’m sure everyone’s having a football watching party on Saturday. So what kind of party food recipes will you be serving?

This Speedy Chicken Chili from today’s guest poster, Holly Clegg, is sure to be a healthy party food hit no matter who you're rooting for. Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Soup-er Bowl Easy Suppers

What kind of party food is better to feed and please a hungry crowd for a football watching party than a Soup-er easy supper?! Entertaining should be fun and easy – making sure the hosts are able to enjoy the party. A hearty, healthy and satisfying meal on the table is simple with this belly-filling and heart warming soup.

One-pot meals are great because they leave easy cleanup, without the hassle of tons of dirty dishes, they feed a crowd and can easily be frozen in batches for making ahead or dinner another day. I cannot wait to share with you my must-try “soup-er” supper!

Tips for an easy Soup-er Bowl party

  • A soup buffet is the perfect solution to feed a “come and go crowd.”
  • Serve soup simmering on the stove or use crock-pots to keep your soup warm.
  • Have mugs by the soup so guests can eat at their leisure.
  • Freeze soups ahead of time.
  • Double the recipe and place half in the freezer to pull out when we have the urge.
Easy football party food recipes: Holly Clegg’s Chicken Chili Soup

Speedy Chicken Chili Soup

From Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen Secrets to Sizzle At Any Age

Serve with reduced-fat cheese, avocado, and onions. Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre- cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cubed
  • Salt and pepper to taste
  • 2 cups salsa
  • 1 (14 1/2-ounce) can chopped tomatoes, with juice
  • 4 cups fat-free chicken broth
  • 1 (4-ounce) can chopped green chilies
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground cumin
  • 2 cups frozen corn, thawed
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can navy beans, rinsed and drained
  • Shredded reduced-fat cheese, avocado, and red onions, optional

Directions

  1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
  2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.
Prep Time: 15 Minutes
Cook Time: 25 - 35 Minutes
Total Time: 40 - 50 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 5
Servings: Makes 10 servings
  • Serving size: 1 cup
  • Calories: 257
  • Calories from Fat: 18
  • Total Fat: 2g
  • Saturated fat: 0g
  • Unsaturated fat: 2g
  • Sodium: 740mg
  • Total Carbohydrates: 29g
  • Sugar: 6g
  • Fiber: 7g
  • Protein: 29g
  • Cholesterol: 53mg

Dietary Exchanges: 2 starch, 4 very lean meat

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Posted on January 11, 2012 in Featured,Recipes,Weight Watchers and tagged as , ,

Healthy salads: Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

blueberry salmon salad I don’t know about you, but after a holiday season of turkey, pork roast and roast beef, I’m looking forward to eating something lighter and healthier. One way to do that is by eating salads and fruits even though it’s winter time. Luckily, we can get fresh fruit like kiwi and blueberries from Chile, where it’s summer time during our winter time.

Why fresh blueberries?

While I like to eat locally as much as possible, I can’t resist the temptation of blueberries. They’re surprisingly affordable, too, when you buy them at Costco or Sam’s Club.

Everyone loves fresh blueberries, especially kids, which is great since a half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidants into only 40 calories.

According to the Chilean Fresh Food Association, did you know that?

  • Blueberries contain a natural chemical found in laboratory studies to prevent colon cancer.
  • Blueberries contain more disease-fighting antioxidants than red wine or green tea.
  • Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia according to independent university studies.
  • Blueberries not only lower risk of heart disease and cancer, they are anti-inflammatory.
  • Some scientific evidence suggests that blueberries may be beneficial for the skin. New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.
  • Blueberries provide the same bacteria fighters as cranberries to help guard against urinary tract infections.
  • Blueberries are considered a “super food” by leading nutrition and medical experts and a recommended diet staple for health, skin care and longevity.

Healthy blueberry recipes

The next time I go to Costco, I’ll pick up some fresh Chilean blueberries, a salmon fillet to grill, and some lettuce greens and make this fabulous recipe from Chilean Fresh Food Association. (This salad recipe would also work with canned salmon or even canned tuna.)

You can find more recipes for blueberries and other Chilean winter fruit at www.chileanfruitonline.com.

Healthy salads: Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Recipe courtesy of the Chilean Fresh Food Association

Ingredients

  • 8 cups salad greens, in small pieces
  • 1 pound salmon fillet, poached, baked or grilled
  • 1 1/2 cups fresh blueberries
  • lemon zest to garnish
  • 2 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper to taste
  • 1 tablespoon fresh chives

Directions

  1. Divide salad greens on four salad plates.
  2. Tear salmon into medium pieces and arrange on greens.
  3. Sprinkle on blueberries and top with lemon zest.
  4. In a jar with a lid, combine lemon juice, olive oil, white wine vinegar, salt and pepper, and chives. Shake well.
  5. Serve salads chilled with the dressing alongside.
Prep Time: 20 Minutes
Total Time: 20 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 11
Servings: 4 main servings
  • Calories: 493
  • Calories from Fat: 315
  • Total Fat: 35 g
  • Saturated fat: 5 g
  • Unsaturated fat: 30 g
  • Sodium: 212 mg
  • Fiber: 4 mg
  • Protein: 31 g
  • Cholesterol: 64 mg

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

Picture courtesy of the Chilean Fresh Fruit Association Media Center. Copyright © 2010.

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Posted on January 3, 2012 in Featured,Fish,Recipes,Weight Watchers and tagged as , ,

Holiday appetizers: Pomegranate Relish

pomegranate relish

Did you have a chance to try the Quinoa with Pomegranate Arils and Goat Cheese vegetarian recipe from POM Wonderful? I did on Christmas Eve as a side dish, and it was wonderful.

Well, here’s another healthy recipe from the folks at POM Wonderful – Pomegranate Relish to use as a holiday party appetizer topping. The recipe is by celebrity chef Suzanne Goin who owns Lucques, A.O.C. and Tavern Restaurants in Los Angeles. I had the honor of meeting her at Frigidaire’s Talking Turkey event earlier this year. Chef Goin was super nice to us bloggers and totally down to earth.

What I like about Chef Goin’s cooking is that it’s filled with wonderful flavors and is easy to replicate at home. She’s a mom and understands that most moms want to make something that tastes delicious and looks elegant, but we don’t have the luxury of spending hours in the kitchen making it.

You can find more of Chef Goin’s Thanksgiving recipes on Frigidaire’s Talking Turkey website.

Easy party pomegranate appetizers

Above you can see that Chef Goin’s Pomegranate Relish is served on a slice of French bread with a thin wedge of melted cheese. Yum! However, If you want to health it up a bit – and are gluten free – smear low fat cream cheese on a rice cracker and then add a dollop of the relish. If calories aren’t an issue, try spreadable goat cheese instead.

Holiday appetizers: Pomegranate Relish

Pomegranate Relish

Recipe by Chef Suzanne Goin courtesy of POM Wonderful

Ingredients

  • 1/2 cup arils from 1 large POM Wonderful Pomegranate
  • 1 tablespoon pomegranate molasses*
  • 3 tablespoons finely diced shallots
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sliced flat-leaf parsley
  • kosher salt and freshly ground black pepper to taste

Directions

  1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  2. Place the shallots, lemon juice and 1/4 teaspoon salt in a small bowl and let sit 5 minutes.
  3. Whisk in the pomegranate molasses* and then the olive oil. Stir in the fresh pomegranate arils and the parsley. Taste for balance and seasoning.
  4. * To make pomegranate molasses, combine 3 cups of POM Wonderful 100% Pomegranate Juice, 1/4 cup sugar and juice from one lemon and bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.
Prep Time: 20 Minutes
Total Time: 20 Minutes
Nutrition Grade from CalorieCount

Weight Watchers POINTS =
Servings: 2 to 4 servings
  • Serving size: 44 g
  • Calories: 30
  • Calories from Fat: 0g
  • Total Fat: 0g
  • Saturated fat: 0g
  • Unsaturated fat: 0g
  • Sodium: 95mg
  • Total Carbohydrates: 7g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: omg

$1 off POM Wonderful coupon

To make your pomegranate cooking even easier and less time consuming, use POM Wonderful Fresh Arils instead of trying to remove the arils from the fruit – less messier for sure!

There’s also a $1 off coupon available on the POM website. Just click on it, fill out your email and zip code, and print it out.

Picture courtesy of POM Wonderful.

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.
 

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Posted on December 28, 2011 in Christmas,Recipes,Weight Watchers and tagged as ,

Christmas Eve dinner: Christmas Pork

christmas cookies This year, we’re going to a friends’ home for Christmas dinner – and all they’ve asked me to bring is mashed potatoes. Boring! Since I have the holiday meal cooking bug, I’ve decided to make a big meal for late Christmas Even afternoon. (Why afternoon? We’re off to see other friends that evening. Busy are we!)

As I’ve mentioned previously, my kids aren’t big turkey eaters, so I’ve decided to make a pork dish especially after seeing this Christmas dish for pork loin by Rocco DiSpirito a couple of weeks ago in the Denver Post. I was very intrigued the Rocco uses stevia as a sweetener as I don’t see many celebrity chefs using it.

Also the cooking technique he uses is pretty crazy – cooking the pork submerged in water in a large pot it in the oven. I’ve never done that before! It’s even more challenging since I’m cooking up a six pound pork loin as Costco didn’t have three pound roasts. Needless to say, I better start this dish right at noon on Christmas Eve.

I’ll be combining this with Quinoa with Pomegranate Arils and Goat Cheese, Roasted Brussels Sprouts with Medjool Dates, and maybe some gluten free Cranberry Crunch Bark for us – and Santa!

So what are you cooking up on Christmas Eve?

Ingredients

  • 3 pound fresh pork loin, trimmed of all visible fat
  • 8 whole cloves
  • 1/2 gallon cold water
  • 1/2 cup kosher salt, plus extra
  • 6 sprigs fresh thyme, divided
  • 1 tablespoon olive oil, divided
  • 2 medium turnips, peeled and cut into 1-inch wedges
  • Ground black pepper
  • 1 cup pomegranate juice, divided
  • 2 1/2 teaspoons arrowroot
  • Packets stevia sweetener powder, to taste
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chopped fresh tarragon
  • 1/4 cup pomegranate seeds
  • 1/2 cup coarse-ground or stone-ground mustard
  • 1/4 cup prepared horseradish

Directions

  1. Heat the oven to 350 degrees.
  2. Place the pork on a cutting board. Using a sharp knife, make shallow diagonal crisscross cuts over the top and bottom of the roast at 1-inch intervals. Use a metal skewer or meat fork to poke about 60 holes over the surface of the roast, making sure to push the skewer all the way to the center of the roast.
  3. Insert the cloves into the intersections of the cuts on the top of the pork. Set aside.
  4. In a large oven-safe pot, combine the water, 1/2 cup of salt and 4 sprigs of the thyme. Stir to dissolve the salt. Gently submerge the pork in the water and cover with the lid or foil. Place in the oven and bake for 1 hour, or until the pork registers 145 degrees at the center.
  5. Meanwhile, in a large sauté pan over medium-high, heat 1/2 tablespoon of the oil. Add the turnips and toss to coat evenly with oil. Season with salt and pepper, then place in the oven and roast for 40 to 50 minutes, or until the turnips are tender and nicely browned, stirring once or twice.
  6. Pick the leaves off of the remaining 2 sprigs of thyme and add to the turnips. Toss to coat, then set aside.
  7. In a small bowl, stir together 1 tablespoon of the pomegranate juice and the arrowroot until the arrowroot is dissolved. Pour the remaining pomegranate juice into a small saucepan. Add 1 packet of stevia and the cinnamon and heat to simmering. Whisk in the arrowroot mixture. Continue to cook and stir for about 30 seconds, or until the sauce is thickened. Taste and add stevia as needed for desired sweetness. Set aside.
  8. Remove the ham from the cooking liquid and pat dry with paper towels. Heat a large saute pan over medium-high heat and add the remaining 1/2 tablespoon of olive oil. Once the oil is smoking, add the pork roast and cook for 2 to 3 minutes, or until browned on both sides, turning once. Remove the pork from the pan.
  9. Add half of the pomegranate glaze to the pan and reduce the heat to medium. Add the pork back to the pan with the glaze and turn to coat the meat completely. Remove the pork from the pan and place on a cutting board. Add the turnips, half of the pomegranate seeds and the tarragon to the glaze in the sauté pan. Cook and stir for 3 to 4 minutes, or until the turnips are heated through and coated with the glaze. Season to taste with salt and pepper.
  10. Whisk the mustard and horseradish into the remaining half of the pomegranate glaze and pour into a small serving dish.
  11. Remove the cloves from the pork, then thinly slice the pork. Place the pork slices on a large platter. Add the turnips to the platter around the pork and sprinkle with the remaining pomegranate seeds. Serve with the mustard and horseradish sauce
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 7
Servings: Serves 8
  • Serving size: 1/8 of roast
  • Calories: 313
  • Calories from Fat: 75
  • Total Fat: 8g
  • Saturated fat: 2g
  • Unsaturated fat: 6g
  • Sodium: 1421mg
  • Total Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 39g
  • Cholesterol: 107mg

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on December 24, 2011 in Christmas,Recipes,Weight Watchers and tagged as ,

Healthy holiday recipes: Quinoa with Pomegranate Arils and Goat Cheese #glutenfree

quinoa with pomegramates arils & goat cheeseAdding pomegranates to your holiday recipes is a delicious way to  to stay healthy during the holiday season since pomegranates are high in antioxidants. Pomegranate juice, like the kind made by POM Wonderful, is also wonderful alternative to high calorie/no nutritional value cocktails. Just add a little seltzer and maybe a squeeze of lime or some mint leaves and you have a lovely mock tail that’s yummy and good for you!

Cooking with pomegranates

I’ve been a fan of POM Wonderful pomegranate juice for years and have used it to create:

Even so, I’ve never cooked with pomegranate arils, the little “beads” that are inside pomegranate fruit. However, thanks to POM and celebrity chef Zoe Nathan, I’m inspired!

Zoe Nathan is the head baker and pastry chef at Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, California. She and her husband/business partner, Josh Loeb, also run Huckleberry Café and Bakery. She created this quinoa and arils dish, which would be a perfect entree for any vegetarians at your holiday dinner table. (If there are vegans present – or guest avoiding milk products – substitute a vegan soy, rice or almond milk cheese for the goat cheese.) It’s also gluten free and would make a lovely side holiday dish with its green and red colors. (Just remember to halve the portion!)

Healthy holiday recipes: Quinoa with Pomegranate Arils and Goat Cheese #glutenfree

Quinoa with Pomegranate Arils and Goat Cheese

Recipe by Chef Zoe Nathan courtesy of POM Wonderful

Ingredients

  • 1 cup arils from 1–2 large POM Wonderful Pomegranates
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 tablespoon ground pepper
  • kosher salt to taste
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup fresh mint, chopped
  • 1 cup goat cheese, crumbled

Directions

  1. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  2. Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned.
  3. Mix quinoa into the saucepan and cover with water. Season with salt and pepper.
  4. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes.
  5. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process).
  6. Mix in the mint, pomegranate arils and goat cheese.
  7. Season with salt, pepper and some olive oil to taste. Serve.
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 8
Servings: Makes 4 to 6 servings
  • Calories: 400
  • Calories from Fat: 140
  • Total Fat: 16g
  • Saturated fat: 8g
  • Unsaturated fat: 8g
  • Sodium: 1330mg
  • Total Carbohydrates: 53g
  • Sugar: 23g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 30mg

$1 off POM Wonderful coupon

To make your pomegranate cooking even easier and less time consuming, use POM Wonderful Fresh Arils instead of trying to remove the arils from the fruit – less messier for sure!

There’s also a $1 off coupon available on the POM website. Just click on it, fill out your email and zip code, and print it out.

Picture courtesy of POM Wonderful.

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Posted on December 14, 2011 in Christmas,Gluten Free,Recipes,Weight Watchers and tagged as

Healthy holiday treats: Holly Clegg’s Banana Cranberry Bread

Holly Clegg banana cranberry bread

Today’s guest post from Holly Clegg focuses on healthy holiday baking. Since fresh cranberries freeze up to a year, you can bake up her Banana Cranberry Bread all year round. This is a terrific recipe for using up any overripe bananas you may have, too!

Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Homemade healthy holiday treats

Looking for a healthy gift that keeps on giving? Quick breads are one of my favorite homemade gifts as they are easy to make, budget-friendly, and something you make yourself. What could be better during the holidays than my festive favorite, Banana Cranberry Bread?

Quick breads are so easy to prepare as there is no yeast and there is no need for a mixer. I wrap the individual loaves in plastic wrap, and then store in a zip top bag to freeze until I’m ready to distribute them to my neighbors and friends. Tie several mini loafs with a ribbon and your gift is done!

Ingredients

  • 2 ripe bananas, peeled
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup buttermilk
  • 1 cup dried cranberries or fresh cranberries, chopped
  • 1 teaspoon grated orange rind

Directions

  1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
  2. In large bowl, beat bananas until puréed. Add sugar, brown sugar, canola oil, eggs, and vanilla, and continue beating until creamy.
  3. In separate, small bowl combine flour, baking soda, and baking powder. Stir flour mixture alternately with buttermilk into banana mixture, beginning and ending with flour, mixing only until combined.
  4. Stir in dried cranberries and orange rind. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.
Prep Time: 15 - 20 Minutes
Cook Time: 40 - 45 Minutes
Total Time: 55 - 1 Hour 5 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3
Servings: 16 slices
  • Serving size: 1 slice
  • Calories: 144
  • Calories from Fat: 37
  • Total Fat: 4g
  • Saturated fat: 1g
  • Unsaturated fat: 3g
  • Sodium: 50mg
  • Total Carbohydrates: 25g
  • Sugar: NA
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 27mg

Diabetic Exchanges: 1 starch, 0.5 fruit, 0.5 fat

This Mama’s tips

Here are some tips to further “health up” Holly’s recipe:

  • Instead of 1/4 cup sugar and 1/2 cup light brown sugar, use 1/4 cup powdered stevia and 1/2 cup coconut palm sugar.
  • For the 1 cup of all-purpose flour, substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. This may dry out the recipe a bit, so add a tablespoon or two more of the buttermilk.
  • To make this recipe gluten free, substitute your favorite all-purpose gluten free flour mix for the regular flour.
  • Try substituting 2 egg whites for one of the eggs to lower the fat content.

Photo courtesy of Holly Clegg.

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Posted on December 8, 2011 in Baking,Christmas,Desserts,Recipes,Weight Watchers and tagged as ,

Holiday cookies: Gluten Free Coconut Macaroons #glutenfree

coconut macaroons Having had a Jewish father, I grew up eating wonderful cookies and cupcakes at the Jewish-style bakery my parents frequented by my dad’s office in Red Bank, New Jersey. If you lived in the area in the 1970s, it was the bakery by Red Bank Catholic High School and down Main Street from Norman’s Deli, if I remember correctly. I don’t think it’s there anymore.

I never realized that black and white, lace, and rainbow cookies were typical of Jewish treats until I read Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking by Stanley Ginsberg and Norman Berg. It’s a wonderful cookbook and would make a great Hanukkah or holiday gift.

I always thought of these treats as “back East cookies” that you could only find in New York City and Northern New Jersey. I never came across them in other parts of the country and only see them when I go back to New Jersey for someone’s bat or bar mitzvah.

My favorite Jewish cookies are the rainbow ones. I was hoping to experiment and come up with a gluten free version. (You can see a non-GF version of rainbow cookies here on the publisher’s website.) However, since they contain almond paste and almond extract – and I have a child who’s allergic to nuts – I didn’t think it was too smart to cook up a batch. Plus, I’d have to eat them all myself, which is a recipe for disaster especially with all the holiday treats out there this time of year.

Instead, I chose to make gluten free coconut macaroons. When my mother-in-law went gluten free over 11 years ago, there were very few premade gluten free products around. One exception was coconut macaroons that I’d find in the ethnic section of the supermarket during Passover. Here’s my healthed up, alternative sweetener version of Inside the Jewish Bakery’s recipe.

coconut macaroons

Featured at Jane Deere Blog Fusion Fridays.

Holiday cookies: Gluten Free Coconut Macaroons #glutenfree

Coconut Macaroons

Based on the recipe from Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg © 2011 Camino Books. Reprinted with permission. All rights reserved.

Ingredients

  • 2 tablespoons powdered stevia
  • 1/2 teaspoon salt
  • 2 1/4 cups finely shredded, unsweetened coconut
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons agave nectar
  • 3 tablespoons vegetable oil (grapeseed, canola or coconut oil works well)
  • 3 to 4 large egg whites, beaten

Directions

  1. Preheat oven to 350 degrees F.
  2. If you’re using “natural” unsweetened coconut from the health food store, you may need to chop up the coconut into smaller pieces. You can do this in a food processor or a blender. Chop until the coconut is confetti-sized.
  3. Blend all ingredients except egg whites on the low speed of electric mixer.
  4. Increase speed to medium. Then add egg whites in a thin stream, mixing until smooth. Use only enough egg to get dough to the consistency of putty.
  5. Using a small cookie scoop, spoon mixture on to cookie sheets lined with parchment paper or a silicone mat. (I use the silicone making mats made by Wilton.)
  6. Bake for 15 minutes until the tops of the cookies turn light brown. Do not over bake.
  7. Allow to cool on parchment or silicon mat. (If the cookies stick to the parchment, turn paper over and wet it lightly so the macaroons will come off easily.)
  8. Carefully remove cookies with a cookie spatula and store in an airtight container.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Nutrition Grade C- from CalorieCount

Weight Watchers POINTS = 1
Servings: Makes 36 cookies
  • Serving size: 1 cookie
  • Calories: 34
  • Calories from Fat: 25
  • Total Fat: 2.8g
  • Saturated fat: 1.7g
  • Unsaturated fat: 1.1g
  • Sodium: 37mg
  • Total Carbohydrates: 2.2g
  • Sugar: 1.7g
  • Fiber: 0.5g
  • Protein: 0.5g
  • Cholesterol: 0mg

____________
Disclosure: I received a review copy of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking to facilitate this review. All opinions and experiences are my own.

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Posted on December 5, 2011 in Baking,Christmas,Desserts,Gluten Free,Weight Watchers and tagged as

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