Thursday, January 29, 2015

Crock Pot Red Lentil Soup

 
With the weather getting cold, there is nothing like hot soup.  This is a healthy soup made in the crock pot that is "umm umm good!"  And red lentils are really good for you!  I like mine thick, but if you want it more soupy, just add more water.

Crock Pot Red Lentil Soup

1 (16 oz.) package red lentils
2 teaspoons tomato bouillon with chicken flavor

2 teaspoons onion powder
1/2 tablespoon minced garlic
5 cups water

Mix all ingredients in a crock pot.  Cook on low for 5 - 6 hours.

**I found my red lentils at an Asian grocery store.



Thursday, January 15, 2015

Walnut Vinaigrette Dressing


My sister always tries to eat healthy and eats lots of salads.  Her trainer gave her this great salad dressing recipe.  I made it in my VitaMix.  It is really good and best of all, good for you!

Walnut Vinaigrette Dressing

1.4 cup balsamic vinegar
1/2 cup water
1/4 cup walnuts
1/4 cup raisins
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon dried thyme

Combine all ingredients in a blender and blend until smooth.


Thursday, January 1, 2015

Chocolate Peanut Butter Balls



Happy New Year!
Now is the time to make your New Year's resolutions.  Of course, I always have the same resolutions each year because I start off with a bang and then, POOF--they disappear.  Each year I say I'll do better.  So again this year I will try to do better.  One of my goals for 2015 is to EAT HEALTHIER!  I can't guarantee how long I'll keep it, but enjoy the healthy recipes while you can.

Here is a delicious, no bake, cookie dough that tastes like candy.  Healthy candy, of course.  See, I'm already thinking about candy and it's just the first day of the new year.  But this is healthy candy, right?  You're gonna love these! I sure do.  It makes about 14 balls and I could eat every one at one sitting!  But that wouldn't be healthy would it?!

Here's to you and me keeping our resolutions in 2015!

Chocolate Peanut Butter Balls

1 cup raw cashews
1/2 cup rolled oats
1 Tablespoon dark cocoa powder
1 Tablespoon maple syrup
1 teaspoon vanilla extract
2 Tablespoons peanut butter
pinch of salt
2 Tablespoons chocolate chips

Using a VitaMix, blend the cashews and rolled oat together.  Add maple syrup, vanilla, cocoa and salt and blend/pulse until combined.  Mixture will be a little sticky and you'll need to scrap sides.  Add chocolate chips, blend.  Add peanut butter and pulse again, scraping sides.  Put mixture in a bowl and knead together.  Form into balls and enjoy.

Keep in an airtight container in the fridge--if they last long enough!

Friday, December 26, 2014

Red Cabbage




Hope everyone had a wonderful Christmas!  I got some red cabbage in my co-op.  What do you do with red cabbage besides shredding it and putting it in salads?  Cook it, of course!  Well, I have never cooked or even tasted cooked red cabbage but was willing to give it a try.  Whoa!  It as delicious!  I love when I learn new things!

Red Cabbage

1/2 red cabbage shredded
2 Tablespoons of Extra Virgin Olive Oil
1 small onion sliced
1/3 cup white or apple cider vinegar (I used white because I had it)
2 Tablespoons sugar (can use Stevia instead)
1 teaspoon ground mustard
Salt and pepper to taste

Heat skillet over medium high heat.  Add oil and onion and saute for 2-3 minutes.  Add cabbage and saute until it looks wilted, 3-5 minutes.  Add vinegar and mix.  Add sugar and mustard, mix again. Season with salt and pepper to taste, reduce heat and continue to cook for about 10 minutes, stirring occasionally, until ready to serve. 

Thursday, December 18, 2014

Gluten Free Peanut Butter Cookies


I'm always looking for good gluten free recipes.  My niece's friend, Jenny, gave her this recipe and she shared it with me.  Actually, Jenny's mom makes these for my niece who is gluten free.  These cookies are absolutely, unbelievably DELICIOUS!  Everyone will love these--gluten free or not!

Gluten Free Peanut Butter Cookies

1 cup peanut butter (I used creamy)
1 cup sugar
1 egg
1 teaspoon baking powder

Beat peanut butter and sugar with hand mixer.  Add egg and baking powder.  Roll into balls, then roll in some extra sugar. (You could use red or green sugar to make them for Christmas!)  Place on a cookie sheet.  Press each cookie with a fork.  Bake at 350 degrees for 12 minutes.
 
Hope you have a very 
MERRY  CHRISTMAS!

Thursday, December 11, 2014

Monster Cookies


I don't know why these are called Monster Cookies  Maybe because they have a monster of a good taste.  Sounds like a Halloween cookie but would be great for that Christmas Cookie Swap using the red and green Christmas M&Ms..

Monster Cookies

12oz jar creamy peanut butter
4 ½ Cups of quick oats (not instant) oatmeal
1 Cup of granulated sugar
1 ¼ Cups of packed light brown sugar
3 eggs
1 stick of butter (softened)
1 Tsp of vanilla extract
½ Tsp salt
2 Tsp baking soda
¾ cup of chocolate chips
Approx. ½ cup of M&Ms

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (not essential, but helpful). In a large bowl combine eggs and sugars; add in salt, vanilla, butter, and peanut butter. Stir in chocolate chips, baking soda, and oatmeal.

Drop in heaping teaspoons onto cookie sheet. Bake 10-12 minutes. Pull out of oven and while cookies are still piping hot press M&Ms into tops of cookies. Remove from cookie sheet and allow to cool.

Makes about 3 dozen.

Enjoy!

Saturday, December 6, 2014

Honey Cake



My sister will admit that she hates to cook.  When she does, she makes sure it is easy to do.  Here is her simple Honey Cake that is so good, you'd think she slaved in the kitchen and made it from scratch. 

Honey Cake

1 box Duncan Hines Spice Cake Mix
1 cup honey

Follow directions on cake box to make spice cake.  Add 1 cup of honey.  Mix and bake according to box directions. 

There you have it--Honey CakeDelicious!

Monday, December 1, 2014

Crock Pot Cinnamon Almonds




Looking for something to give your friends and neighbors during the holidays?  Try these cinnamon almonds.  They are delicious!  It was like eating candy and I couldn't stop eating them.  Hope there's some left for my friends and neighbors :-)

Crock Pot Cinnamon Almonds

1 cup sugar
1 cup brown sugar
3 Tablespoons of cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/8 cup water

In a bowl, mix together sugar, brown sugar, cinnamon and salt.  Set aside.
 
In a separate bowl, whisk the egg white and vanilla until it begins to get a little frothy.  Stir in the almonds until they are well coated in the egg white and vanilla mixture.  Add the almonds to the cinnamon mixture and toss until completely coated.

Spray your crock pot with non-stick cooking spray.  Cook the almonds on high for 2 hours, stirring every 20 minutes.  After 2 hours, pour your water over the almond and mix well to make sure there are no clumps.

Reduce heat to low and cook for 1 more hour, again stirring every 20 minutes.  Line a cookie sheet with parchment paper and evenly spread the almonds to cool and dry on the paper.

**Your house is going to smell delicious and you'll be tempted to eat some almonds before they even cool.  I say go ahead!  They're delicious hot, too.  Guess you know who fell into temptation :-)

Friday, November 28, 2014

Hearty Turkey Noodle Soup


Hope everyone had a great Thanksgiving.  Leftover turkey?  Here is a delicious turkey noodle soup your family will love.  If you don't have any leftovers, just use chicken instead.  Of course, then it will be chicken noodle soup :-)

Hearty Turkey Noodle Soup

2 teaspoons chicken bouillon
3 cups chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 1/2 oz. (about 4 cups) cooked noodles
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 -3 cups diced turkey (or chicken)
Salt and pepper to taste
1/2 tsp poultry seasoning (optional)
1 Tablespoon parsley (optional)

Heat chicken broth and bouillon together.  Add carrots celery and onions.  Simmer until vegetables are tender.  Mix cream of chicken soup and milk together, then add to soup mixture.  Add chicken and noodles.  Salt and pepper to taste.  Umm, Umm Good! 



Monday, November 24, 2014

Baked French Toast



This is a great recipe my daughter-in-law, Mandy, shared with me.  You have to make it ahead of time, so plan accordingly.  We made it last year for Thanksgiving morning because we knew we would be too busy to make breakfast.  I made it for Christmas morning and also made it for a covered dish with my breast cancer support group, Pink Posse.  Everyone loved it.  The best part is that you make it the night before and just put it in the oven the next morning.
Breakfast DONE!

Baked French Toast

1 ½ cups packed brown sugar

¾ cup butter

3 Tbsp light corn syrup

1-2 baguette's (depending on the length, Batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

8 eggs

2 ¼ cups milk (I use part milk and part half and half to equal 2 ¼ cups milk.)

1 ½ tsp vanilla extract

Place first 3 ingredients in medium size saucepan and heat over medium heat, just to congeal (Do Not Boil). Spray baking dish (large foil pan) with nonstick vegetable oil, pour hot brown sugar mixture into baking dish. Place eggs, milk and vanilla into blender and blend until smooth. Pour milk mixture into a dish and dip bread slice (I do at least 5 at a time), making sure they really soak up the mixture. Place into pan with brown sugar mixture and scrunch pieces together (should get about 32-36 slices in the pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30-45 minutes or until firm and slightly browned. Brown sugar mixture should be bubbling.  Serves 8 to 10 people.

**It usually takes 2-3 baguettes, especially if you scrunch them together. Also, I always turn over the slices about halfway through or towards the end so that it gets the entire slice covered in the sauce.  This seems to help cook each slice a little more evenly. But if you don't flip them it is still good.