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Herbed Goat Cheese Muffins

May 17, 2012 ·
Herbed Goat Cheese Muffins are a savory, herb-y muffin stuffed with goat cheese.  The muffins are almost biscuit-like in texture, and the goat cheese center is a delightful contrast with the green onions and herbs.  These are very quick and easy to make and go well with your favorite salad or grilled chicken (or any grillable for that matter!).
Speaking of herbs, do you usually plant an herb garden?  That is my plan for this weekend!  It’s always a tough decision, but I usually plant rosemary, basil, oregano, thyme, and then whatever else looks good.  What’s in your herb garden?

Herbed Goat Cheese Muffins
 
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Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup (4 ounces) goat cheese, crumbled
  • 1 cup skim milk, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 egg
  • ½ cup green onions, chopped
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh parsley, chopped
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk the flour, baking powder, sugar and salt until combined. Make a well in center of mixture.
  3. Combine goat cheese and 2 tablespoons milk in a small bowl, stirring until blended.
  4. In a medium bowl, whisk together the remaining milk, butter, oil, , egg, green onions, chives and parsley until combined. Add to flour mixture, folding until just moistened.
  5. Spoon half of batter evenly into 12 muffin cups. Top each with goat cheese filling (about 2 teaspoons). Spoon remaining batter over filling.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove from pan and cool in a wire rack.
Source:  Cooking Light way to bake
Filed Under: bread, healthy, Recipes Tagged With: , , , , ,

Smoked Gouda Baked Pasta with Broccoli

May 10, 2012 ·
smoked gouda macaroni and cheese with broccoli

I recently made an old favorite frittata recipe using smoked Gouda cheese.  The good thing about smoked Gouda is that it is so flavorful, a little goes a long way.  That also means that whenever I purchase a block for a specific recipe, there is usually some leftover.  Not a bad problem to have, that’s for sure.  This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli.  Who doesn’t love fancy, new versions of macaroni and cheese!

The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing.  The smoked Gouda wasn’t as pronunced as I had hoped.  So after experimenting with some seasoning, I found a little paprika was the key.  It really brought out the smoked Gouda flavor.  The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color.  One can never have too many mac ‘n cheese recipes, and this version is definitely a keeper!

Smoked Gouda Baked Pasta with Broccoli
 
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Yields: 4 servings
Ingredients
  • 8 ounces short pasta (such as elbows, penne, rotini)
  • ½ cup bread crumbs
  • 1 teaspoon olive oil
  • 1 cup yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • ½ teaspoon paprika
  • ½ teaspoon ground dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) smoked Gouda cheese, shredded
  • ⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
  • 12 ounces frozen broccoli florets, thawed and lightly chopped
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package instructions. Set aside.
  3. In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
  4. Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
  5. Add cheeses to milk mixture, stirring until melted and then remove from heat.
  6. Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
  7. Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
  8. Bake uncovered for 15 minutes, or until bubbly.

Adapted from Cooking Light

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , , ,

No-Bake Peanut Butter Pie

May 7, 2012 ·
easy no-bake frozen cool whip peanut butter pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

easy no-bake frozen cool whip peanut butter pie

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

easy no-bake frozen cool whip peanut butter pie
The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
 
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Yields: 2 pies, 8-10 servings per pie
Ingredients
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
Instructions
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

Filed Under: dessert, Recipes Tagged With: , , , , , , , , , , , ,

Baked Cayenne-Rubbed Chicken with Avocado Salsa

May 4, 2012 ·

Baked Cayenne-Rubbed Chicken with Avocado Salsa is one of those dishes that combines very simple ingredients to make something versatile, classic and delicious.  The spice rub is an easy way to add flavor to the chicken without any added fat or calories, keeping things nice and light.

The avocado salsa topping is also a combination of simple, fresh ingredients.  The creamy avocado cools the spicy chicken, and the red onion complements everything quite nicely.  While delicious as-is, I can also envision adding some black beans or corn to the salsa or served as a simple side.

The chicken can be made ahead and stored in the refrigerator until you are ready to bake, and the recipe halves easily to serve dinner for two.

 

Baked Cayenne-Rubbed Chicken with Avocado Salsa
 
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Yields: 4 servings
Ingredients
  • 1 teaspoon coarse salt, plus additional for salsa
  • ½ teaspoon ground pepper, plus additional for salsa
  • ¼ to ½ teaspoon cayenne pepper, adjust to taste
  • 4 chicken breasts, boneless, skinless (4 to 6 ounces each)
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 4 tablespoons fresh lime juice, divided (approximately from 1 lime)
  • 1 avocado, diced
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.
  2. In a small bowl, mix salt, pepper and cayenne pepper (adjust amounts to taste preference). Rub all over chicken and place in prepared baking dish.
  3. Squeeze 2 tablespoons of lime juice over chicken. Bake uncovered for approxmiately 30 minutes, or chicken is cooked thoroughly.
  4. In the meantime, prepare the salsa. Put red onion and remaining lime juice in a medium bowl and let sit. Just before serving, mix in avocado and season with salt and pepper to taste. Serve salsa over chicken.

Adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes Tagged With: , , , , , , ,

Root Beer Float Cookies

May 1, 2012 ·

Sometimes nothing beats a good root beer float. Or at least that’s what I thought until I tried these Root Beer Float Cookies.  While at first I was not quite sure what to expect, that first bite tasted so familiar.  Then it hit me – these cookies taste like a root beer float!

The dough is very simple to make and takes around 10 minutes. To make it easier to work with, I recommend refrigerating the dough for a couple hours (if you can wait overnight, even better).

There are flecks of root beer barrel candies studded throughout each cookie, adding some texture, color and root beer flavor. They are topped with a simple root beer drizzle and additional crushed candies, if desired.  The best part…each cookie comes in around 70 calories!

Root Beer Float Cookies
 
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Yields: approximately 4 dozen cookies
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup crushed root beer flavored hard candies (approx 8)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon allspice
  • 1 cup powdered sugar
  • 3 to 5 teaspoons root beer (or milk)
  • additional crushed root beer flavored hard candies (optional, for garnish)
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt cinnamon and allspice.
  2. In a separate large bowl, beat brown sugar and butter on medium speed until light and fluffy. Add eggs and vanilla, beating until combined.
  3. Using a wooden spoon, mix the flour mixture with the butter mixture until just combined. Stir in crushed candies. For best results, refrigerate dough for 1 hour to overnight.
  4. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  5. Drop dough by rounded teaspoonfuls about 2 inches apart.
  6. Bake for 8 to 10 minutes, or until edges are slightly golden brown. Cool 5 minutes on cookie sheet and then move cookies to wire rack to cool completely (at least 20 minutes).
  7. Root Beer Glaze: Stir powdered sugar and root beer, adding the root beer by the teaspoonful, until desired consistency is achieved.
  8. Drizzle glaze over cooled cookies and sprinkle with crushed candies, as desired.
Nutrition Information
Calories: 72 Fat: 2g

Adapted from Eat Better America

Filed Under: dessert, healthy, Recipes Tagged With: , , , , , ,

Peanut Butter M&M Blondies

April 26, 2012 ·
peanut butter M&Ms peanut butter blondies bars

Many months ago, I made peanut butter cup blondies.  They were incredible, but also left me wondering about other candy possibilities.  The options seem limitless.  Since Peanut Butter M&Ms rank in my top 5 favorite candies, if not top 3 (after Nutrageous and Peanut Butter Cups, of course), Peanut Butter M&M Blondies were a logical progression.

peanut butter M&Ms peanut butter blondies bars

Let’s just say the experiment was a success.  I used a generous helping of M&Ms instead of peanut butter cups.  I also used peanut butter chips to boost the peanut buttery goodness.  The result was dangerous.  Lots of tasty M&Ms in every bite, lots of good peanut butter flavor…yet they still come in around 210 calories.  Gotta love it!

Peanut Butter M&M Blondies
 
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Yields: 16 bars
Ingredients
  • 1¼ cups all-purpose flour
  • ½ brown sugar, packed
  • ½ granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, melted and cooled slightly
  • ⅓ cup natural peanut butter (chunky or creamy)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter M&M candies, divided
  • ¼ cup peanut butter chips
Instructions
  1. Preheat oven to 375 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, sugar, baking powder and salt.
  3. In a medium bowl, stir to combine butter, peanut butter, eggs and vanilla.
  4. Add peanut butter mixture to flour mixture, stirring until combined (do not over mix).
  5. Fold in ½ cup peanut butter M&Ms and peanut butter chips.
  6. Pour mixture into baking pan and spread to fill pan. Top with remaining ½ cup peanut butter M&Ms, pressing them into the batter.
  7. Bake for 19 minutes, or until set. Cool completely in pan on wire rack.

 

Filed Under: dessert, kid-friendly, Recipes Tagged With: , , , , , , ,

Banana Cornbread Muffins

April 20, 2012 ·

These  Banana Cornbread Muffins were whipped together as a result of a request from my little Adam.  For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread.   Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new.  I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.

The result is a muffin with a nice balance of banana and cornbread.  They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y).  I made half with a banana slice on top and half without.  They look nicer with a slice, but the banana turns brown after a day or so.  It still tastes good, but just not as pretty.

Banana Cornbread Muffins
Yields 12 muffins

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)

Directions

  1. Preheat oven to 350 degrees.  Line muffin pan with 12 paper liners (or spray with cooking spray).  Set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
  4. Add the banana mixture to the cornmeal mixture and fold until combined.
  5. Divide batter evenly among muffin cups.  Place a slice of banana on top of each muffin.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , , , , ,

Pulled Chicken Sandwiches

April 17, 2012 ·
healthy lighter pulled chicken sandwiches

Our weather has been all over the place lately. We had a stretch of 80-degree days in March, yet just awe got some snow. It’s all a bit confusing, but we know summer is near.  This has me thinking about summertime eats, which led me to these Pulled Chicken Sandwiches.  These healthy sandwiches taste like a summer barbeque, but can easily be enjoyed all year long.

Inspired from my Chicken Tostada Salad, I decided to poach the chicken breasts and then used 2 forks to shred the chicken. Actually, Mike shredded the chicken while I wiped out the pan and heated up the sauce. At that point, it’s just a matter of minutes until dinner is served.  The original recipe calls for shredded rotisserie chicken, which would be a great time saver (just skip to step 3).  Either way, these Pulled Chicken Sandwiches can be made in less than 30 minutes, making them a great weeknight dinner, or any time!

lighter healthy pulled chicken sandwiches

Pulled Chicken Sandwiches
 
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Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless
  • Salt
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 whole wheat buns, toasted
  • 1 cup broccoli slaw (optional, for topping)
Instructions
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
  3. In sauce pan, whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Put over medium heat to bring the sauce to a simmer until slightly thickened (about 3 minutes).
  4. Add chicken to the sauce, tossing to coat and to warm up the chicken (about 1 to 2 minutes).
  5. Divide chicken evenly among buns and top with slaw, as desired. Serve immediately.
Notes
For a lighter alternative, use a low-carb tortilla instead of a bun and call it a taco!

Nutrition Info per serving of chicken/sauce
Calories: 200
Fat: 1.2g
Carbs:  21g
Fiber: 0g
Protein:  26.2g

Amounts for your bun or tortilla will be in addition to the above.  The whole wheat bun I used was 160 calories, which was average-sized.

Adapted from Cooking Light

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , ,

Mushroom and Leek Pita Pizzas

April 4, 2012 ·

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand.  These Mushroom and Leek Pita Pizzas fit that bill quite nicely.  Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz.  The whole wheat pitas serve as a sturdy crust.  Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas
 
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Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup leeks, sliced (approximately 1 leek)
  • 2 garlic cloves, sliced
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt and fresh ground pepper, to taste
  • 2 whole wheat pitas
  • ¼ cup low fat ricotta cheese
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoons olive oil, for drizzling
  • Crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Spray large nonstick skillet with cooking spray and heat over medium heat.
  3. Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
  4. Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
  5. Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,

Chocolate Peanut Butter Oatmeal

March 31, 2012 ·
healthy chocolate peanut butter breakfast oatmeal

Today I am sharing with you my favorite breakfast that I make with peanut butter ~ Chocolate Peanut Butter Oatmeal!  It’s easy, inexpensive and so good for you.  And it can be made in less than 5 minutes!

Chocolate Peanut Butter Oatmeal is a simple balance of natural, wholesome foods.  The complex carbs from the oats, along with the good fats and protein from the peanut butter, are the perfect combination to power you through your day.  I also use a very ripe banana as a natural sweetener – no added sugar needed.

I normally make this by putting everything in one bowl, but it’s also fun to cook the chocolate and peanut butter portions separately and swirl them together in your serving bowl, as pictured.  It all works.   It’s chocolate; it’s peanut butter; it’s breakfast!


Chocolate Peanut Butter Oatmeal
 
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Yields: 1 serving
Ingredients
  • ½ cup quick oats
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon natural peanut butter (chunky or creamy)
  • 1 tablespoon flax seed meal (optional)
  • 1 cup water
  • 1 very ripe banana, mashed
  • chocolate chips and peanuts (for garnish, optional)
Instructions
Directions (one bowl)
  1. Put oats, cocoa, peanut butter, flax seed (if using) and water in microwavable bowl. Microwave on high for 1½ to 2 minutes, or until oats have absorbed the water to desired consistency. Stir in mashed banana and microwave on high for another 20 to 30 seconds. Garnish as desired, and serve.
Directions (for swirl)
  1. Put ¼ cup oats in 2 separate microwavable bowls.
  2. Add cocoa and flax seed (if using) to one bowl.
  3. Add peanut butter to the other bowl.
  4. Pour ½ cup water into each bowl.
  5. Microwave, both bowls, on high for 1 to 1½ minutes, or until water has absorbed to desired consistency.
  6. Stir mashed banana into peanut butter bowl until blended.
  7. Drop dollops of each oat mixture into serving bowl. Use a knife to stir/swirl mixture. Garnish desired and serve.
Notes
Microwave times may vary based on your appliance.

Filed Under: breakfast, gluten free, healthy, Recipes Tagged With: , , , , ,