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Weight Watchers

Finalizing the Thanksgiving 2011 menu: Smoked Agave-Dijon Brined Turkey Breast

turkey postcard

I love planning for Thanksgiving. Every year I buy all the cooking magazines I can find to come up with new recipes for turkey, stuffing, side dishes and dessert. Sometimes I bring new cookbooks into the mix, too. This year I’m doing things a bit differently as I’ve chosen to find recipes that will use up food I may already have in my pantry, freezer and refrigerator,

Why turkey breast and not a whole turkey?

This year’s turkey recipe was chosen to use up some of the Dijon mustard that’s crowing my refrigerator door. It’s based on a Betty Crocker recipe that I found in Recipe.com magazine. With a few tweaks, I’ve changed the turkey recipe to work with my food sensitivities – agave nectar instead of honey, for example. I’ll also be smoking instead of grilling my turkey for optimum yummy goodness.

I decided to make a turkey breast this year instead of a whole turkey on the off chance that it would just be me and the kids at the Thanksgiving table. It wasn’t until a week ago that I learned my husband is flying in from his new job in Massachusetts! Also, my mother in law is coming up from Colorado Springs instead of going to see her other son in California. It’s a small group, but perfect for the amount of cooking I want to do.

What else is on the Thanksgiving menu?

Along with the turkey breast I’ll be slow cooking a spiral cut ham. I’ll be making a gluten free version of my Crockery Ham with Beer Glaze recipe using hard cider instead of beer.

I’m also serving:

What are you cooking up for Thanksgiving?

Ingredients

  • 11 cups cold water
  • 1 cup agave nectar
  • 1/2 cup Dijon mustard
  • 1/3 cup kosher salt
  • 1 bone-in whole turkey breast (5 to 6 pounds), thawed if frozen
  • 3 tablespoons olive or vegetable oil
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon ground mustard
  • 3/4 teaspoon garlic power
  • 1/4 teaspoon pepper

Directions

  1. In 6-quart container or stockpot, stir water, agave nectar, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover.
  2. Refrigerate at least 12 hours but no longer than 24 hours.
  3. Heat smoker to 225 -240 degrees F and be sure to have enough smoking wood to keep the smoke going for about 4 hours or so. (Smoking-Meat.com recommends 3 hours of cherry and 1 hour of pecan wood for optimum flavor.)
  4. Remove turkey from brine mixture. Rinse thoroughly under cool running water and pat dry. Discard brine.
  5. In small bowl, mix olive oil, dried marjoram, ground mustard, and pepper. Brush over turkey.
  6. Place the turkey directly on the grate breast side up. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperature. Make sure the thermometer doesn’t touch bone or it will get a false reading.
  7. Once the breast reaches about 161-163 degrees, remove it from the smoker and immediately wrap it in a thick layer of heavy duty foil. Place the turkey in a couple of thick towels and lay it on the counter for about 30-45 minutes so the juices that were forced to the surface during the cooking process, redistribute throughout the meat. If you’re worried about the turkey getting cold, place it on a heating pad – seriously.
  8. Slice, serve and enjoy!
Prep Time: 15 Minutes
Cook Time: 16 Hours
Total Time: 16 Hours 15 Minutes
Nutrition Grade B+ from CalorieCount

Weight Watchers POINTS = 9
Servings: 8 servings
  • Calories: 400
  • Calories from Fat: 160
  • Total Fat: 18g
  • Saturated fat: 4.5g
  • Unsaturated fat: 0g
  • Sodium: 460mg
  • Total Carbohydrates: 5g
  • Sugar: 4g
  • Fiber: 0g
  • Protein: 54g
  • Cholesterol: 145mg
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Posted on November 22, 2011 in Thanksgiving,Weight Watchers and tagged as

Countdown to Thanksgiving: Healthier Cherry Cornbread Stuffing #glutenfree

cherry cornbread stuffing savory holiday cherry sauce I was introduced to Mirassou Winery at Bloggy Bootcamp Denver in September. Not only was it a treat to sample their wonderful wines at the closing cocktail party, it was a neat opportunity to meet a member of the Mirassou family, and learn about the history of the winery.

Wine for the holidays

The Mirassou Facebook page is a terrific resource to find out the best wine pairings for the food you’ll be serving during the holidays. It also features a “where to buy” tab so you can find Mirassou wines near you.

You may want to check out their website for holiday (and everyday) recipes, like this one that I’ll be making for Thanksgiving. You can make this recipe gluten free by using Bob’s Red Mill GF Cornbread Mix. I’ve also made this cornbread stuffing healthier by using a low fat turkey sausage, low sodium chicken broth, and a buttery spread instead of butter. If you have access to organic ingredients, even better!

Cornbread stuffing and turkey both pair well with Mirassou® California Pinot Noir, which is what I’ll be serving next week.

Ingredients

  • 1 1/2 pounds frozen sweet cherries, thawed
  • 1 pound sweet or hot Italian turkey sausage
  • 1/4 cup buttery spread
  • 1 large onion, peeled and diced
  • 4 stalks stalks celery, diced
  • 6 cups crumbled day old cornbread
  • 1 (14.5 ounce.) can low sodium chicken broth
  • 3 tablespoons chopped fresh rosemary
  • Freshly ground pepper to taste

Directions

  1. Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.
  2. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink. Drain excess fat and blot with paper towels to remove extra fat.
  3. Melt the buttery spread in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft.
  4. Mix together the sausage, vegetables and cornbread in a large bowl with the broth and rosemary.
  5. Season to taste with pepper and fold in the cherries.
  6. Transfer to a buttered 13 x 9-inch baking dish and bake at 375 degrees for 45 to 60 minutes or until heated through and lightly browned on top.
Prep Time: 20 Minutes
Total Time: 1:05 - 1 Hour 20 Minutes
Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 12
Servings: 12 servings
  • Calories: 521
  • Calories from Fat: 186
  • Total Fat: 20.6g
  • Saturated fat: 5.8g
  • Unsaturated fat: 14.8g
  • Sodium: 1085mg
  • Total Carbohydrates: 67.2g
  • Sugar: .6g
  • Fiber: 1g
  • Protein: 15.6g
  • Cholesterol: 77mg

Picture courtesy of Mirassou Winery.

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Posted on November 17, 2011 in Boozing It Up!,Gluten Free,Recipes,Thanksgiving,Weight Watchers and tagged as

Secret Recipe Club: Crockpot Pulled Goat #secretrecipeclub #goaterie

Slow Cooker Pulled Goat Yes, you read that right – I’m slow cooking mountain goat meat. As I found out when I made carne asada, mountain goat is so tough it’s practically inedible unless made into sausages or cooked in a Crockpot.

So for this month’s Secret Recipe Club recipe I went to Jen from Bean Town Baker’s blog for a little crockpot inspiration. I found her slow cooker recipe for Crockpot Pulled Chicken that looked perfect, as mountain goat (as opposed to domestic goat) tastes just as mild as chicken. Not only that, I had all the ingredients on hand except for the tomato paste, which I omitted and didn’t miss.

If you’re using chicken, slow cook this recipe for five to six hours. However, if you’re slow cooking mountain goat, plan to cook it up to a full day. (I cooked up my batch for 20 hours, believe it or not.) You could try this with beef or pork, too. (Slow cook those meat around six to eight hours.)

This slow cooker recipe gives a nice, smoky taste to your meat of choice. Serve your shredded goat, chicken beef or pork on rice or make it into a burrito, tostado or taco.

Secret Recipe Club: Crockpot Pulled Goat #secretrecipeclub #goaterie

Crockpot Pulled Goat

Based on Bean Town Baker’s recipe for Crockpot Pulled Chicken

Ingredients

  • 1 14 ounce can tomato sauce
  • 3 chipotle chiles in adobo, finely minced
  • 1/2 cup cider vinegar
  • 1/4 cup agave nectar
  • 1 tablespoon plus 2 teaspoon smoked or regular paprika
  • 2 tablespoons Worcestershire sauce
  • 3 teaspoons dry mustard
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 3 pounds mountain goat meat – chops, steaks, roast, etc.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Directions

  1. Stir tomato sauce, chiles, vinegar, agave nectar, paprika, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker to combine.
  2. Add mountain goat, onion and garlic and stir to cover meat thoroughly.
  3. Put the lid on and cook on low until the mountain can be pulled apart – at least over night if not nearly a full 24 hours. Check often to make sure it’s not getting dried out. If the liquid levels are getting low add some water, broth or more tomato sauce.
  4. When done, shred mountain goat with a fork right in the crock. Stir well then serve.
Prep Time: 15 Minutes
Cook Time: 20 Hours
Total Time: 18:15 - 20 Hours 15 Minutes
Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 6
Servings:
  • Serving size: 6
  • Calories: 344
  • Calories from Fat: 31
  • Total Fat: 3.4g
  • Saturated fat: 0g
  • Unsaturated fat: 0g
  • Sodium: 816mg
  • Total Carbohydrates: 21.7g
  • Sugar: 15.9g
  • Fiber: 3.7g
  • Protein: 52.4g
  • Cholesterol: 0mg

More from the Secret Recipe Club!

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

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Posted on November 7, 2011 in Crock Pot and Slow Cooker,Featured,Recipes,Venison,Weight Watchers and tagged as ,

Day of the Dead Pumpkin Tofu Smoothie #vegan #milkfree

Day of the Dead Pumpkin Tofu Smoothie Day of the Dead – Dia de los Muertos - is a Mexican holiday which focuses praying for and remembering friends and family who have passed away. It takes place on November 1 and 2 in conjunction with All Saints' Day and All Souls' Day. People build private altars honoring the deceased and decorate them with sugar skulls, marigolds, and the favorite foods and beverages of the departed.

I’m a big admirer of Day of the Dead artwork and have been collecting it for a few years after my husband started bringing home Day of the Dead figurines, sugar skulls and shadow boxes from his fishing trips to La Paz, Mexico. He’s also bought me an Day of the Dead patterned apron and a bolt of cloth.

Thus inspired I thought I’d come up with a healthy drink to toast the day and remember friends and family who have passed.

Traditional Day of the Dead dishes

According to About.com’s Mexican Food page, many of the traditional foods for Dia de los Muertos are sweet – sugar skulls, chocolate skulls and coffins, Pan de Muerto, and Candied Pumpkin (Calabaza En Tacha).

Instead of sugar, I decided to use SweetLeaf Liquid Stevia flavored drops as a healthy, natural alternative. I prefer liquid stevia when cooking, because it’s easier to use than the powdered form. Since SweetLeaf’s liquid stevia comes in glass bottles with droppers, you can control the amount you use down to the drop! SweetLeaf contains zero calories, zero carbs, zero glycemic index, and zero chemicals.

Since I have a food sensitivity to whey in milk, I decided to use soft tofu instead of yogurt, making this recipe great for vegans and those avoiding milk products due to allergies or sensitivities.

Day of the Dead Pumpkin Tofu Smoothie

Day of the Dead Pumpkin Tofu Smoothie #vegan #milkfree

Pumpkin Tofu Smoothie

You can also use this recipe for a Pumpkin Tofu Pudding. Omit the ice cubes and cut back the coconut milk to 1 cup. Then chill until firm.

Ingredients

  • 1 14 ounce package soft tofu
  • 1 15 ounce can pumpkin puree
  • 70 drops SweetLeaf Clear Liquid Stevia (or to taste)
  • 3 teaspoons pumpkin pie spice
  • 3 cups light coconut milk
  • 1 large handful ice cubes

Directions

  1. Combine ingredients in a blender and puree until smooth. Serve.
Prep Time: 10 Minutes
Total Time: 10 Minutes
Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 6
Servings: Makes 8 servings
  • Calories: 258
  • Calories from Fat: 212
  • Total Fat: 23.5g
  • Saturated fat: 19.4g
  • Unsaturated fat: 4.1g
  • Sodium: 20mg
  • Total Carbohydrates: 10.6g
  • Sugar: 5.2g
  • Fiber: 3.7g
  • Protein: 5.9g
  • Cholesterol: 0g
 
____________
Disclosure: SweetLeaf provided me with samples of their stevia liquid drops and powdered stevia. All opinions are my own.

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Posted on November 1, 2011 in Desserts,Featured,Recipes,Weight Watchers and tagged as ,

Pumpkin Cranberry Bread Pudding #glutenfree

Pumpkin cranberry bread pudding

We’re getting the house we’ve lived in for 11 years ready to be put on the market. After the movers left Tuesday (we’re putting most of our stuff in storage so the house looks larger and can be “staged”) I’ve been in a complete funk. All I’ve wanted to do sit in bed, watch The Walking Dead, and eat comfort foods.

Zombies and comfort foods? Well, since it’s Halloween and pumpkin season, how about a homey bread pudding using pumpkin puree and some sweet yet tart cranberries?

Bread pudding tips and tricks

This recipe makes a huge amount of bread pudding – perfect for a Halloween or Thanksgiving party. It’s also makes a decadent (but not too unhealthy) breakfast goodie when family is visiting from out of town. If you’re making this for dessert for your immediate family and don’t want a couple of weeks of leftovers, cut the recipe in half.

You can make the Pumpkin and Cranberry Bread Pudding gluten free or not depending on the type of bread you use. Also, it’s a great way to use bread ends, if your family’s like mine and refuses to eat them. (I freeze bread loaf ends and use them in meatloaf, Thanksgiving stuffing, French Toast, and bread pudding.)

Feel free to substitute raisins or dried cherries for the cranberries. Serve with a whipped cream or a scoop of ice cream if you’re not watching the calories. (Try my fellow Attune Food Ambassador, Janel’s recipe for Dairy Free Pumpkin Pie Ice Cream Recipe if you dare!) The Pumpkin and Cranberry Bread Pudding reheats very well in the microwave, but it’s delicious cold, too. You can also make it several days ahead. Just cover with aluminum foil, refrigerate, and reheat in a microwave (by the serving) or the whole pan in a 325 degrees F oven for 15 minutes.

Pumpkin Cranberry Bread Pudding #glutenfree

Pumpkin Cranberry Bread Pudding

Based on a recipe from the Joy of Cooking.

Ingredients

  • cooking spray
  • 24 ounces whole wheat bread, stale but not hard (you can also use gluten free bread)
  • 1 1/2 cup dried cranberries
  • 4 eggs
  • 3/4 cup egg whites
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 1/2 cup sugar (I used coconut palm sugar)
  • 3 cups skim milk
  • 2 12-ounce cans fat free evaporated milk
  • 1 15-ounce can pumpkin puree

Directions

  1. Spray the inside of a 15x10x 2 inch rectangular baking dish and set aside.
  2. Cut or tear bread into 1/2 inch pieces. You should have about 10 lightly packed cups of bread pieces. Place in a large bowl.
  3. Cover bread with dried cranberries.
  4. In a medium bowl whisk eggs and egg whites.
  5. Add vanilla, pumpkin pie spice, salt , sugar, skim milk and condensed milk to eggs and whisk until blended.
  6. Pour egg, spice and milk mixture over bread and cranberries. Mix together bread and liquids until bread is saturated. Let stand for 30 minutes periodically pressing the bread down with a spoon or spatula to help bread absorb the liquid.
  7. Preheat oven to 350 degrees F.
  8. Baked the pumpkin and cranberry bread pudding in a in a bain marie (water bath) until puffed and firm in the center - about 1 1/2 hours.
  9. Serve warm or cold, either plain or with whipped cream or ice cream.
Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 5
Servings: 16
  • Serving size: 1/16 of pan
  • Calories: 263
  • Calories from Fat: 25
  • Total Fat: 2.8g
  • Saturated fat: 0.8g
  • Unsaturated fat: 2g
  • Sodium: 452mg
  • Total Carbohydrates: 47.1g
  • Sugar: 29.8g
  • Fiber: 4.1g
  • Protein: 13.2g
  • Cholesterol: 49mg

Featured at:
A Little Nosh

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Posted on October 20, 2011 in Desserts,Featured,Gluten Free,Recipes,Thanksgiving,Weight Watchers and tagged as , ,

Meatless Monday: Niçoise Pizza with Olives, Red Peppers, and Gruyère

Nicoise Pizza Pizza’s a great dish for Meatless Monday nights . This recipe is from Food Network star, Robin Miller’s new cookbook Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM coming to bookstores on November 1, 2011.

Robin Takes 5 features 500 recipes that require five ingredients (or fewer). Each recipe is 500 calories or less, too. Whether you’re cooking for one or are a busy parent feeding the whole family, this could be the cookbook for you.

Robin also features many recipes that are great for entertaining and the holidays. (They’re marked with a special icon.) Plus, there’s some great Thanksgiving recipes like Roasted Turkey Breast with Maple Mustard and Sweet Potatoes that will make your holiday cooking easier and healthier.

I’m looking forward to trying out some of her desserts like Molten Lava Brownies or Coconut Macaroons, too.

Meatless Monday: Niçoise Pizza with Olives, Red Peppers, and Gruyère

Niçoise Pizza with Olives, Red Peppers, and Gruyère

From Robin Takes 5! 500 Recipes, 5 Ingredients or Less, 500 Caloies or Less, 5 Nights a Week at 5:00 PM by Robin Miller/Andrews McMeel Publishing.

Ingredients

  • 1 pound fresh or frozen bread or pizza dough, thawed according to package directions (or you could try my healthy whole wheat pizza dough recipe, if you have the time)

  • 2 cups thinly sliced roasted red peppers
  • 1/2 cup pitted kalamata olives, sliced into thin rounds
  • 1 cup shredded Gruyère or Swiss cheese
  • 1 teaspoon dried oregano

Directions

  1. Preheat the oven to 400ºF.
  2. Roll the dough out into a large circle or rectangle about ¼ inch thick. Transfer the dough to a pizza pan or baking sheet.
  3. Top with the peppers, olives, cheese, and oregano.
  4. Bake for 15 minutes, until the crust is golden brown and the cheese is bubbly.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 7
Servings: Serves 6
  • Serving size: 1/6 of the pizza
  • Calories: 322
  • Total Fat: 12g
  • Saturated fat: 4g
  • Unsaturated fat: 8g
  • Sodium: 826mg
  • Total Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 20mg

Photo courtesy of Robin Miller/Andrews McMeel Publishing.

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Posted on October 17, 2011 in Cookbooks,Recipes,Veggies,Weight Watchers and tagged as ,

Holly Clegg’s Southwestern Soup for a healthier Halloween #glutenfree

southwestern soup Today’s guest post from Holly Clegg focuses on serving up a healthier Halloween with her Southwestern Soup. It’s GF - that's gluten free - not ghost or goblin free!

Want to check out more of Holly’s time-friendly trim& TERRIFIC® recipes from her Louisiana kitchen? Then visit hollyclegg.com and The Healthy Cooking Blog.

A happy healthy Halloween

On Halloween, the focus is on the tricks and treats but my focus was always on dinner. I always serve a one-pot meal that is time-friendly to eat whenever everyone strolls back to the house. A big pot of hearty Southwestern Soup from my Gulf Coast Favorites cookbook brewing on the stove with mugs around to serve yourself makes an ideal meal for young and old on this come and go cool evening.

Best of all this soup is as simple as opening cans making it perfect for this busy night. The nutritiously sweet yams give the soup a jolt of orange giving Halloween spirit. Did you know you can substitute sweet potatoes for potatoes in any recipe for a nutritional boost? If you have a crowd coming, just double the recipe and if you have extra, cool and freeze in freezable zip lock bags that easily stack in the freezer.

Holly Clegg’s Southwestern Soup for a healthier Halloween #glutenfree

Southwestern Soup

By Holly Clegg from her cookbook Gulf Coast Favorites

Ingredients

  • 1 pound ground sirloin
  • 1 cup onion, chopped
  • 2 cups water
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 cup salsa
  • 2 cups Louisiana yams (sweet potatoes), peeled and cubed
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon minced garlic
  • Salt and pepper to taste
  • 2 cups frozen corn

Directions

  1. In large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat.
  2. Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes.
  3. Add corn, continue cooking, covered, 15 minutes.
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour
Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 3
Servings: 9 servings
  • Serving size: 1 cup
  • Calories: 149
  • Calories from Fat: 25
  • Total Fat: 3g
  • Saturated fat: 1g
  • Unsaturated fat: 2g
  • Sodium: 289mg
  • Total Carbohydrates: 19g
  • Sugar: 4g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 28mg

Diabetic Exchanges: 1 starch, 1 vegetable, 1 1/2 very lean meat
___________________
Disclosure: Holly Clegg is a spokesperson for the Louisiana Sweet Potato Commission. 

Photo courtesy of Holly Clegg.

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Posted on October 11, 2011 in Featured,Recipes,Soups,Weight Watchers and tagged as ,

Meatless Monday: Spicy Tofu Chili

Spicy Tofu Chili

I'm posting my Meatless Monday recipe early as I have a Secret Recipe Club post going up tomorrow. Hope this gives you a extra day to plan for your Meatless Monday meal.

Now that things are cooling down, I’m hankering for some chili. Believe it or not, you can do a chili for Meatless Monday – just use tofu and chili beans for a big serving of non-meat protein. If you need it to be a bit “meaty” looking throw in some soy crumbles. Or you can dress it up with canned diced tomatoes (with or without jalapenos).

What I love about this dish is that it’s ready quickly and doesn’t need to sit on the stove top (or in the slow cooker) for hours. Perfect for quickly fixing just before Monday Night Football starts!

Meatless Monday: Spicy Tofu Chili

Spicy Tofu Chili

Recipe courtesy of House Foods

Ingredients

  • 1/2 package (7 ounces) House Premium or House Organic Tofu Med Firm or Soft, drained
  • 1 (15 ounce) can chili beans
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/3 cup chopped green onions
  • 1/3 cup grated fat-free or low-fat cheddar cheese (optional)

Directions

  1. Coat pan with non-stick cooking spray.
  2. Over medium high heat, stir-fry crumbled tofu with beans, garlic and chili powder.
  3. Cook uncovered for 7 to 9 minutes so liquids evaporate and flavors blend.
  4. Sprinkle with green onions before serving and shredded cheese, if desired.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 2
Servings: 4 servings
  • Calories: 138
  • Calories from Fat: 24
  • Total Fat: 3g
  • Saturated fat: 0g
  • Unsaturated fat: 3g
  • Sodium: 517mg
  • Total Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg
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Posted on October 9, 2011 in Recipes,Weight Watchers and tagged as , ,

Meatless Monday: Tofu and Vegetable Stir Fry

tofu vegetable stir-fry Meatless Monday has become the new norm in many schools and homes. After all, it’s a great way to get kids to eat their veggies. However, like many moms, I’m concerned that if I cook up a meatless dish my kids won’t get enough protein to keep them full and satisfied. One way around that is to use tofu.

Tofu is cholesterol free, high in protein, low in carbohydrates and has been directly linked to heart health benefits. According to the FDA, consuming just 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce your risk of heart disease.

I’m a big fan of tofu, especially the tofu shirataki noodles made by House Foods. Their recipe for tofu and veggie stir fry is a great way to convince your family that tofu isn’t icky and tastes pretty good when mixed with yummy vegetables and a stir fry sauce. This is also an easy dish to prepare if Meatless Mondays are new to you or you don't have a lot of time to cook up dinner.

Meatless Monday: Tofu and Vegetable Stir Fry

Tofu and Vegetable Stir Fry

Recipe courtesy of House Foods

Ingredients

  • 1 teaspoon sesame oil
  • 1 (12 oouce) package House Premium Extra Firm Tofu, drained and cut into 1/2" strips
  • 2 tablespoons garlic, minced
  • 3-4 tablespoons, soy sauce or stir fry sauce of your choice
  • 1 (14-16 ounce) package frozen stir-fry vegetables
  • 1 tablespoon cornstarch, rice starch or arrowroot dissolved in 2 tablespoons water
  • 3 cups cooked rice (brown or white)

Directions

  1. Coat frying pan with non-stick cooking spray.
  2. Lightly brown tofu and garlic in oil.
  3. Add soy sauce or stir fry sauce and vegetables.
  4. Cover and “steam” your stir fry for 7 to 10 minutes until vegetables are tender.
  5. Add cornstarch mixture, stirring 1 to 2 minutes until sauce thickens.
  6. Serve over rice.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 5
Servings: 4
  • Calories: 269
  • Calories from Fat: 51
  • Total Fat: 5.3g
  • Saturated fat: 0g
  • Unsaturated fat: 0g
  • Sodium: 665mg
  • Total Carbohydrates: 42g
  • Sugar: N/A
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: omg
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Posted on October 3, 2011 in Recipes,Veggies,Weight Watchers and tagged as , ,

School lunch makeover challenge: chocolate pudding

chocolate pudding The folks at Truvia challenged me to replace a usual lunchbox snack (be it chocolate milk, pudding, cookies or candy) with a no-sugar-added, naturally sweetened healthy snack from one of their Truvia-sweetened recipes.

One of the not-so-healthy items I used pack for my kids was chocolate pudding. We gave it up years ago because it was laden with empty calories and a bunch of stuff I wasn’t comfortable giving my kids. Truvia’s school lunch makeover gave me an idea for making a healthier chocolate pudding.

By using coconut milk and rice starch, I went one step further and changed the recipe so kids who can’t have dairy or corn could eat it, too. It's also gluten free. (Feel free to use skim milk and corn starch from the original recipe if you or your child doesn’t has any food sensitivities or allergies.)

This is a very quick and easy healthy snack recipe to make since it’s done in the microwave. You can easily make up a batch on a school night. Put the pudding in plastic containers covered in plastic wrap overnight. Snap on the lids in the morning and add it to your child’s lunchbox. They’ll be thrilled!

making chocolate pudding

Ingredients

  • 3 tablespoons rice starch
  • 1/4 teaspoon kosher salt
  • 11 Truvia packets
  • 2 1/2 cups lite coconut milk
  • 2 ounces unsweetened dark chocolate, cut into small chunks - I used Dagoba Unsweetened Baking Chocolate
  • 1 teaspoon vanilla extract (gluten free)

Directions

  1. Assemble ingredients.
  2. In a large microwaveable bowl, place corn starch, salt and Truvia® natural sweetener
  3. Whisk to combine thoroughly.
  4. While whisking, add coconut milk to dry ingredients and mix until no lumps or dry spots.
  5. Add chocolate pieces to the milk mixture.
  6. Place in microwave and heat for 1 minute. Remove and stir well.
  7. Repeat step 6.
  8. Place back in the microwave and heat mixture for 2 minutes, stir well, and heat for 2 minutes again until thickened.
  9. Add vanilla and stir.
  10. Allow to cool at room temperature for 5 minutes.
  11. Portion into individual serving dishes and cover with plastic touching pudding to prevent skin from forming.
  12. Chill in the refrigerator until cooled and set.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Nutrition Grade C+ from CalorieCount

Weight Watchers POINTS = 4
Servings: 4 servings
  • Serving size: 3/4 cup
  • Calories: 181
  • Calories from Fat: 134
  • Total Fat: 14.9g
  • Saturated fat: 11.6g
  • Unsaturated fat: 3.3g
  • Sodium: 189mg
  • Total Carbohydrates: 15.5g
  • Sugar: 8g (Erythritol 7g)
  • Fiber: 2.4g
  • Protein: 3.7g
  • Cholesterol: 0mg

Nutrition facts per serving  for original recipe: Calories 160; Total Fat, 8g; Saturated Fat, 4.5g; Trans Fat, 0g; Cholesterol, 5mg; Sodium, 280mg; Total Carbohydrate, 26g; Dietary Fiber, 2g; Sugars, 8g; Erythritol, 7g: Protein, 7g; Vitamin A, 6% DV; Vitamin C, 2% DV; Calcium, 20% DV; Iron, 15% DV.

Kids like Truvia sweetened snacks

Kids love pudding lunch makeover challenge


Lucie and Nathan both loved the pudding. Nathan especially liked the texture and taste. I’m sure they’ll be asking for more Truvia sweetened pudding soon!

Project LunchBox – FamilyFreshCooking.com

Featured on Jane Deere's Fusion Fridays.

___________________
Disclosure: Truvia provided me with samples of their product and a gift card to pay for ingredients.

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Posted on September 29, 2011 in Desserts,Featured,Gluten Free,Recipes,Weight Watchers and tagged as , ,

Zucchini Pancakes #SecretRecipeClub

Zucchini PancakesThis month’s Secret Recipe Club recipe comes courtesy of Tea and Scones and not a minute to soon. The late summer harvest from our garden is coming in. I had several very large zucchinis and was stuck on what I wanted to do with them. Should I made ratatouille? Stuff them? Try making some gluten free zucchini bread?

I searched Tea and Scones, and found her take on Ina Garten’s Zucchini Pancakes. Perfect!

I made a few tweaks to the recipe to make it gluten free and to use up some of the sage in the garden. The whole family enjoyed them, though my husband thought they'd be a bit better served with a dollop of Greek yogurt.

I thought they were delicious on their own, and were just as good the second day cold as a lunch time snack.

Zucchini Pancakes

Zucchini Pancakes #SecretRecipeClub

Zucchini Pancakes

From Tea and Scones

Ingredients

  • 2 pounds zucchini, grated (no need to peel)
  • 1/4 cup onion, grated
  • 2 shallots, grated
  • 2 eggs
  • 1/3 cup egg whites
  • 1 1/4 cup brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon canola oil

Directions

  1. Preheat the oven to 200 degrees.
  2. Grate the zucchini, onion and shallots in a food processor.
  3. In a bowl, mix rest of ingredients, except the canola oil.
  4. Immediately stir in the zucchini, onion and shallots and mix well.
  5. Heat oil in a large sauté pan or pancake skillet over medium heat.
  6. Drop 1/4 cup of batter on to the pan or skillet. Cook the pancakes about 2 minutes on each side, until golden brown.
  7. Place the pancakes on a oven safe plate or sheet pan and keep warm in the oven.
  8. Continue to make pancakes until all the batter is used.
  9. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 1
Servings: 14 pancakes
  • Serving size: 1 pancake
  • Calories: 76
  • Calories from Fat: 17
  • Total Fat: 1.9g
  • Saturated fat: 0g
  • Unsaturated fat: 1.9g
  • Sodium: 141
  • Total Carbohydrates: 12.4g
  • Sugar: 1.2g
  • Fiber: 1.3g
  • Protein: 2.9g
  • Cholesterol: 23mg

More from the Secret Recipe Club!

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

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Posted on September 12, 2011 in Featured,Recipes,Veggies,Weight Watchers and tagged as ,

Diabetes friendly recipes: Pistachio-Orange Crusted Chicken

pistachio orange crusted chicken According to the 2011 National Diabetes Fact Sheet, 25.8 million children and adults in the United States — 8.3% of the population — have diabetes. Out of these 7.0 million people are undiagnosed. Also, 79 million people are prediabetic, meaning their blood glucose levels that are higher than normal but not yet high enough to be diagnosed as diabetes.

To encourage people to eat healthier, the Diabetes Care Club, a social network for people with diabetes, is offering free online diabetes friendly cookbooks for download.

Diabetes Care Club is a great source of delicious recipes for diabetics, their families, and anyone who wants to eat healthy. Check it out!

Diabetes friendly recipes: Pistachio-Orange Crusted Chicken

Pistachio-Orange Crusted Chicken

Recipe courtesy of the Diabetes Care Club

Ingredients

  • 1 boneless skinless chicken breast half (8 to 10 ounces)
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper
  • 1/2 cup shelled unsalted pistachio nuts
  • 2 tablespoons plain panko crumbs or 1 tablespoon fine dry bread crumbs
  • 2 teaspoons grated orange peel
  • 1/8 teaspoon dried thyme
  • 1 egg white, slightly beaten
  • Orange wedges (optional)

Directions

  1. Preheat the oven to 425°F. Place a wire cooling rack or other type of cooking rack on a baking sheet; set aside.
  2. Place the chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken to ¼-inch thickness. Season the chicken with the salt and pepper. Cut the chicken crosswise in half.
  3. Place the nuts and panko in a food processor container. Cover and process with on/off turns just until the nuts are finely chopped. Transfer the nuts to a shallow dish or pie plate. Stir in the orange peel and thyme.
  4. Place the beaten egg white in another shallow dish or pie plate. Dip the chicken pieces into the egg white, then into the nut mixture. Coat both sides of the chicken with the nuts. Place the chicken on the rack on the baking sheet.
  5. Bake the chicken in the preheated oven for 14 to 18 minutes or until an instant-read thermometer inserted near the center reads 165°F.
Prep Time: 15 - 20 Minutes
Cook Time: 14 - 18 Minutes
Total Time: 29 - 38 Minutes
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 8
Servings: 2 servings
  • Serving size: 1
  • Calories: 351
  • Total Fat: 16g
  • Saturated fat: 2g
  • Unsaturated fat: 14g
  • Sodium: 196mg
  • Total Carbohydrates: 11g (1 carb choice)
  • Fiber: 3g
  • Protein: 41g
  • Cholesterol: 81mg

Photo courtesy of Diabetes Care Club.

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Posted on September 5, 2011 in Recipes,Weight Watchers and tagged as ,

Labor Day grilling: how to smoke a meatloaf

 Smoked Meatloaf Hash

What do you do when you cook up a meatloaf that’s delicious, but falls apart when you slice it? Make meatloaf hash! Just chop up the meatloaf with a spoon and add some healthy mix-ins like rice or vegetables or just a bit of ketchup, like I did above.

That’s what I’m making until I’ve perfected my Smoked Meatloaf recipe. It’s almost there but needs a little more work. I want a meatloaf that slices up perfectly when it’s hot out of the oven – or in my case the smoker. I’ve made it twice – and it’s good enough to share – but maybe you can give me some help on perfecting it by commenting your suggestions below.

How to smoke a meatloaf

Well, you find a big pipe and…

Seriously though, I first heard about smoked meatloaf when my husband came home raving about the taste after sampling it at a local restaurant. I did a search and found My Smoked Meat Loaf Recipe from Smoking-Meat.com. (If you own a smoker, you must sign up for Jeff’s Smoking Meat enewsletter.) I liked his recipe but wanted to combine it with my recipe for Boulder Firefighters Meatloaf.

Also, I wasn’t crazy about how Jeff set up his uncooked loaves. The first time I made smoked meatloaf, I didn’t use a loaf pan. I ended up with a flat, squishy meatloaf that was delicious – thus the Smoked Meatloaf Hash.

The next time I made it, I knew I would have to smoke it in a loaf pan. But how?

Preparing your loaf pans

There’s two problems using a loaf pan:

  1. The meatloaf won’t get exposed to the smoke.
  2. It will cook in it's juices and stay mushy.

After discussing it with Paul, he came up with an idea of taking a metal loaf pan and drilling holes in it. He drilled two holes on the ends, three on the sides, and seven on the bottom. Then he sanded off the burs.

You could also do this with a disposable aluminum loaf pan. However, since metal loaf pans were only $6 at WalMart, he went out a bought a couple just to make smoked meatloaf in. (He obviously wants me to make this all the time.) You can pick up few loaf pans for a  buck or two at thrift stores or garage sales, too.

Smoking your meatloaf

Now that the pans will drain, I needed something to catch the juices. I decided the easiest method would be to place the meatloaf pans on the bottom rack of the smoker so it would drain directly into the water dish at the bottom. Easy!

This worked pretty well until we realized that as the ground meat cooked, it would expand and block the holes. About half way into the cooking process, I had to tip to the pans and empty out some of the juices from the top and sides. Maybe we need more drill more holes in the pans. Or maybe just emptying the juices a few times will do the trick.

The other issue was cooking time. If I put all the meat (2 pounds) into one loaf pan, it would take three to four hours to cook. Since I didn’t have time, I opted to divide the recipe in half to cut back the cooking time to about 90 minutes. Smoking food is all about planning, so next time I’ll make sure I have enough time to cook just a two pound meatloaf in one pan. I’ve a feeling a bigger loaf will be more solid and sliceable.

smoked meatloaf hash

Labor Day grilling: how to smoke a meatloaf

Smoked Meat Loaf

Nutritional information based on using ground venison.

Ingredients

  • 2 pounds ground venison, lean beef or turkey ((The leaner the beef, themore likely the meatloaf will fall apart. But the lower the calories and fat grams!)
  • 1 onion, finely chopped
  • 1/2 cup carrots, grated
  • 2 cloves garlic, minced
  • 2 pieces whole wheat or gluten free bread
  • 1 egg
  • 1/4 cup egg whites
  • 3/4 cup ketchup
  • 1/4 cup ketchup or barbeque sauce

Directions

  1. Set smoker for 250 degrees.
  2. Soak the bread in warm water in a small bowl – enough to moisten the bread but not too much so it turns into mush
  3. Place the ground meat in a large bowl.
  4. Add softened bread, onion, carrots, garlic, egg, egg whites, and ketchup. Mix with your hands until all the ingredients are incorporated.
  5. Put meat mixture into a specially prepared loaf pan (see above).
  6. Place loaf pan on lower rack, just above the water pan.
  7. Add mesquite wood chips and smoke for 3 to 4 hours until the center registered 160 degrees.
  8. If necessary, pour off extra juice that gathers on top of the loaf pan every hour.
  9. You can finish the top with ketchup or barbeque sauce about 30 minutes before the meatloaf is finished smoking. Some people like to use bacon instead.
Prep Time: 15 Minutes
Cook Time: 3 - 4 Hours
Total Time: 3:15 - 4 Hours 15 Minutes
Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 3
Servings: 8 slices
  • Serving size: 1 slice
  • Calories: 190
  • Calories from Fat: 18
  • Total Fat: 2.0g
  • Saturated fat: 0.1g
  • Unsaturated fat: 1.9g
  • Sodium: 393mg
  • Total Carbohydrates: 12.7g
  • Sugar: 8.2g
  • Fiber: 1g
  • Protein: 28.2g
  • Cholesterol: 23mg
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Posted on September 2, 2011 in Featured,Recipes,Venison,Weight Watchers and tagged as ,

Spinach and Feta Frittata: avoid the back to school breakfast rush with eggs and Mrs. Dash

eggs and tomatoes The morning rush to school has started. Since I’m the family bus driver, I’m up early, too, so I can have a quick breakfast, vitamins and coffee (and maybe a peek at the Denver Post) before we rush out the door.

I need to have protein in the morning, and eggs fit the bill. But there’s nothing more boring that scrambled eggs day after day. So I use cheese, vegetables, meats, and Mrs. Dash seasonings to jazz things up.

Egg tricks

No, I don’t juggle my eggs. (If I only could.) Instead, I use a few special tricks to make my morning egg dishes foolproof.

  • Use a non-stick pan and cooking spray so the food easily slides on to your plate.
  • Use medium-low to very low heat. Since I’m running around making sandwiches and coffee, getting the newspaper, and yelling at the kids to get a move on, I can’t be hovering over the stove at all times. When the eggs are nearly done, I turn off the burner (I have a glass top range) and let the residual heat keep things warm.
  • Use a lid. This is my husband’s trick. After you have your ingredients in the pan, cover with a lid, and lower the heat. This has the effect of steaming your eggs, which makes them light and fluffy. Since the lids that came with my pans are glass, I can keep an eye on things, too.
  • Use 1 whole egg and 3 tablespoons of egg whites. This helps reduce calories and fat grams
  • Experiment! Have fun using different types of cheeses, vegetables, meats (sausage, bacon or even deli slices) and Mrs. Dash seasoning blends. You can also use Mrs. Dash blends in scrambled eggs, omelets, egg salad, hard boiled eggs, or any other way you enjoy eating eggs. 

spinach frittata

Spinach and Feta Frittata: avoid the back to school breakfast rush with eggs and Mrs. Dash

Spinach and Feta Frittata

To lower fat, calories and sodium eliminate feta cheese.

Ingredients

  • cooking spray
  • 1 egg
  • 3 tablespoons egg whites
  • Mrs. Dash Onion & Herb, season to taste
  • Mrs. Dash Italian Medley, season to taste
  • 2 tablespoons feta
  • 1 cup baby spinach leaves, prewashed

Directions

  1. Heat small saute pan over medium low heat.
  2. Coat pan with cooking spray and add egg and egg whites.
  3. Season with Mrs. Dash blends.
  4. Sprinkle feta on top of the eggs evenly around the pan.
  5. Cover egg mixture with spinach leaves.
  6. Cover pan with lid. Set heat to low.
  7. Cook until done. Remove lid and carefully slide eggs out on to a plate. Enjoy!
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Nutrition Grade A- from CalorieCount

Weight Watchers POINTS = 3
Servings: 1 frittata
  • Serving size: 1 frittata
  • Calories: 144
  • Calories from Fat: 76
  • Total Fat: 8.5g
  • Saturated fat: 4.2g
  • Unsaturated fat: 4.3.0g
  • Sodium: 370mg
  • Total Carbohydrates: 3.2g
  • Sugar: 1.2g
  • Fiber: 0.7g
  • Protein: 11.1g
  • Cholesterol: 203mg

Connect with Mrs. Dash

You can connect with Mrs. Dash on their Facebook page or the Mrs. Dash homepage.

Five Flu Fighting Foods for Breakfast at Quick and Easy

____________________
Disclosure: I wrote this review while participating in a campaign by Mom Central on behalf of Mrs. Dash. I received the full set of Mrs. Dash seasoning blends and was compensated for my time.

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Posted on August 30, 2011 in Breakfast,Featured,Recipes,Weight Watchers and tagged as ,

Starbucks Bistro Boxes Review

starbucks bistro boxes When Mom Central gave me the opportunity to to try out Starbucks’s new Bistro Boxes, it couldn’t have been better timing. School had just started, which meant stopping off for a healthy snack before black belt karate classes. While we loved stopping at Panera Bread, we were all up for something different.

Why I was intrigued Starbucks Bistro Boxes

I checked out the Starbucks website and looked over the eight different choices of Bistro Boxes. It looked like there was something for everyone, whether you were on a low carb, vegetarian or high protein diet. I was disappointed that there wasn’t a gluten free Bistro Box and that many of the boxes contained nuts. (My daughter Lucie is allergic to peanuts and tree nuts.) But it looked like there was enough variety to appeal to both my kids and myself.

I also liked the ingredients – things like fruit and vegetables, whole grain breads, cage free eggs, and even dark chocolate. The nutritional breakdown wasn’t bad on several of the meals either – most featured a good amount of protein and fiber. However, all were high in carbs and many were very high in fat. Two were really good for those doing Weight Watchers – 5 to 8 POINTS – with several more choices in the 8 POINT range.

 

Calories

Fat (g)

Carb (g)

Fiber (g)

Protein

WW POINTS
Chicken & Hummus Bistro Box 270 8 29 6 16 5
Sesame Noodles Bistro Box 350 11 50 6 15 7
Chicken Lettuce Wraps Bistro Box 360 19 32 4 17 8
Chipotle Chicken Wraps Bistro Box 380 15 35 6 26 8
Protein Bistro Box 380 19 37 5 13 8
Tuna Salad 380 21 24 5 23 9
Salumi & Cheese Bistro Box 420 26 22 3 25 10
Cheese & Fruit Bistro Box 480 28 39 6 18 10

Bummer

Off we went last Friday after school in search of Bistro Boxes. The first Starbucks we went to only had one Bistro Box left – and I had two kids to feed. We got back in the car and drove to another Starbucks nearby. They only had three boxes left. Unfortunately, the two varieties didn’t appeal to the kids. They were bummed as they’d been looking forward to having a meal at Starbucks, a special treat for them. Instead, we went next door and had dinner at Noodles & Co. for $15 - two plates of pasta and three fountain drinks.

Getting better

The next day (Saturday), I was coming back from at Front Range Food Blogger meet up and decided to stop off at the Starbucks by the freeway exit south of my home. It was 2 pm and they were completely sold out of everything in their refrigerated case including juice and milk. I used the bathroom and left without buying anything.

I got back on the freeway and got off at the next exit and found four varieties of Bistro Boxes at the Starbucks there. The grand total without any drinks for four Bistro Boxes - $27.06 including tax. The three meals were $6.95 each, and the one snack was $4.95. That seemed a bit pricey to me.

Impressed

I took them home and my husband and I tried two – the Sesame Noodles and the Chicken Lettuce Wraps. They were very delicious and surprisingly filling even though they were small. The packaging was clever and the flavors were excellent. I especially liked the teeny piece of dark chocolate included – a terrific way to end the meal. All in all, very satisfying.

The next day I had the Cheese & Fruit Bistro Box for Sunday brunch. Cheese for breakfast – decadent! My daughter Lucie had the Chipotle Chicken Wraps for lunch, one of the few boxes without nuts. She told me she liked it very much. I think the idea of making little wraps with the chicken strips, tortillas and cheese really appealed to her. I tried the salsa and coleslaw and we agreed that both were very flavorful.

However - my advice to Starbucks

If you’re going to recommend Bistro Boxes to moms looking for a quick, portable snack for themselves or their kids, you have to have enough Bistro Boxes in stock in the late afternoon between the time school gets out and afterschool sports begin. Until you do, moms will go to somewhere else to get a quick, portable and healthy snack or meal for themselves or their children.

Having enough food on hand always seems to be a problem at Starbucks. I’ve been there early in the morning and have been told they were out of the egg wraps several times. This drives me crazy and seems to be a problem at all the Starbucks I’ve visited across the US. I don’t understand why they can’t fix this.

Finally, the Bistro Boxes are too expensive – a dollar cheaper per box would be more reasonable for where I live and to be competitive with places like Subway or Panera Bakery. For big cities, upscale hotels and airports, the prices would be more in line. (I had an $8 latte at the Starbucks at the Marriott Marina in San Diego and nearly fell over. I pay half of that locally for the same drink.)

So, while I love the taste, variety and nutritional aspects of Starbucks Bistro Boxes, I can’t rely on them to be available when I need them. Sorry, Starbucks, but I’ll be taking my after school business elsewhere.

_________________
Disclosure: I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Starbucks Bistro Boxes and received a gift card to facilitate my review and thank me for taking the time to participate.

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Posted on August 29, 2011 in Restaurant Reviews,Weight Watchers and tagged as

Saying goodbye to summer – Mixed Berry & Banana Sorbet {vegan friendly, sugar free}

Mixed Berry Sorbet The kids are back to school signaling the end of one of the craziest summers we’ve had in a long time. My husband was laid off in June and he’s spent the summer being a stay at home dad while job hunting. As the current bread winner, I’ve been busier than ever working here at This Mama Cooks! On a Diet (I hope you’ve noticed) and on other freelance work.

It may also be our last summer in Colorado, so we’re trying to savor every last bit of it, from dinners we make from locally caught trout to berries, vegetables and herbs we grow in our yard.

One of the things I wanted to do this summer was make homemade ice cream from our berries. I bought a Cuisinart 2-Quart Automatic Ice Cream Maker last spring with plans to do so, but I didn’t have the time until last week.

Instead of cream, whole milk and sugar, I wanted to use Native Forest Organic Light Coconut Milk and liquid stevia so it would be dairy free and relatively guilt free, too. I did a search and found a recipe for Blackberry Ice Cream from Kristen at Passion 4 Eating. I liked that she used bananas in her recipe, which was perfect because I had a few overly ripe ones in the refrigerator. I substituted liquid stevia for the sugar Kristen used, and played around with ratios and amounts a bit.

The mixed berries I used were mostly raspberries and some blackberries from my garden. You can use any type of berries you like.

Saying goodbye to summer – Mixed Berry & Banana Sorbet {vegan friendly, sugar free}

Mixed Berry & Banana Sorbet

Ingredients

  • 2 small bananas
  • 2 - 13.5 ounce cans light coconut milk
  • 1 3/4 cups fresh or frozen berries, thawed
  • 1 to 2 tablespoons liquid stevia, divided
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice, freshly squeezed

Directions

  1. Peel bananas, and toss into a blender with the coconut milk. Blend until combined.
  2. Add the blackberries, 1 tablespoon of the liquid stevia, the vanilla extract and the lemon juice. Blend until the berries are completely pureed.
  3. Taste, add more stevia if too tart. Add a bit more stevia than you think you need as the flavor will change when the liquid sorbet is frozen.
  4. When you’re satisfied with the level of sweetness, make sorbet in a two quart ice cream maker according to manufacture’s directions.
  5. Serve immediately.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Nutrition Grade D from CalorieCount

Weight Watchers POINTS = 1
Servings: 1 3/4 quarts or 20 scoops
  • Serving size: 1 scoop
  • Calories: 39
  • Calories from Fat: 19
  • Total Fat: 2.1g
  • Saturated fat: 1.9g
  • Unsaturated fat: 0.0g
  • Sodium: 10mg
  • Total Carbohydrates: 5.4g
  • Sugar: 2.2g
  • Fiber: 0.7g
  • Protein: 0.7g
  • Cholesterol: 0g

Mixed Berry Sorbet

Should you buy an ice cream maker?

I thought my Cuisinart Ice Cream Maker did a good job – the sorbet was creamy though a bit softer than regular ice cream.

However, the sorbet turned into a solid mass when put into the freezer. If you have leftover sorbet, you’ll need to thaw it out before serving. If you leave it out too long, it’ll turn into a milk shake. You can either put it back in the ice cream maker to turn it back into a sorbet. Or you can drink it as a shake – up to you!

I’ve also made traditional ice cream using whole milk and whipping cream in the Cuisinart Ice Cream Maker. I actually had better results with the sorbet as the ice cream was too runny! The recipe I used for the ice cream made a bit more than two quarts, so I feel my ice cream maker does better with smaller batches.

You can’t beat the price making your own ice cream, especially if you have berries or fruit growing in your backyard. What I really like is that you can control what goes into your ice cream or other frozen treats, so you can make sure your recipe fits any dietary needs, food sensitivities or allergies you may have.

You can also make grown up concoctions like frozen margaritas from better-for-you ingredients like fresh lime juice and berries, agave nectar, stevia and organic tequila. Sound like fun? Then go for it!

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Posted on August 23, 2011 in Desserts,Featured,Recipes,Weight Watchers and tagged as , ,

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