Sunday, January 30, 2011

Funky Festive Martini

Here is another fun drink recipe from Cosmopolitan. Check out another cocktail recipe for the Funky Festive Martini.

Funky Festive Martini

This weekend, make him a modern martini — specifically, a Funky Festive Martini — with this recipe from Denver's Funky Buddha Lounge.

How to make it: Pour 1 oz. Stoli Razberi, 1 oz. Stoli Cranberi, a splash of Chambord, and a splash of cranberry juice over ice in a shaker. Shake, strain into a glass, and enjoy!

Wednesday, January 26, 2011

Lemon-Ginger Asparagus

This recipe is from the March 21-27 2010 Weight Watchers Weekly newsletter.

Lemon-Ginger Asparagus

0 points per serving
prep: 10 minutes
cook: 8 minutes
serves 4

  • 1 (1/2) lbs asparagus, tough ends removed
  • 2 Tbsp canned chicken broth or homemade chicken stock
  • 1/2 tsp fresh grated gingerroot
  • 1 tsp fresh lemon juice
  • 1 Tbsp minced scallion
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • Bring 1 to 2 inches of water to a boil in a medium skillet
  • Place asparagus in skillet, reduce heat to medium and cook until asparagus is tender-crisp-about 6-8 minutes
  • drain well and place asparagus in a large glass serving bowl
  • In a cup, combine broth, ginger, lemon juice, scallion, salt, and pepper
  • pour over asparagus
  • Set aside for 30 minutes to marinate

Tuesday, January 25, 2011

Hungry Girl's Creamy Coffee To Go

ne of the things I love about Hungry Girl is their creativity in putting together different foods to make delicious snacks and desserts. Check out another part of Hungry Girl's Hot Couples list with their Creamy Coffee To Go

Starbucks VIA Ready Brew + Coffee-mate French Vanilla Powder Stick Pack = Creamy Coffee to Go!

PER SERVING (1 coffee packet + 1 creamer packet): 60 calories, 2.5g fat, 15mg sodium, 9g carbs, 0g fiber, 7g sugars, 0g protein -- POINTS® value 1*

SO perfect. Just keep these cute packets of instant coffee and powdered creamer on hand at all times (perfect for your purse/briefcase/knapsack), and you'll never be more than 30 seconds and a hot cup of water away from a crazy-delicious, 60-calorie coffee drink. And if you get bored before you get to use them, you can take out the packets and make them dance with each other... or recreate scenes from your favorite movie! But if you find yourself doing this, it's probably a pretty good indicator that you need a cup of coffee, STAT.

Monday, January 24, 2011

Lightened Hummingbird Cake

Southern style favorites often carry more calories than most of us want to know about.Southern Living has slimmed down a whole bunch of southern dishes in their Lightened Southern Classics article. Here is one for Banana Pudding.

Lightened Hummingbird Cake

We lowered the fat and calories by substituting applesauce for some of the oil, using less butter and sugar, fewer eggs, and substituting light for regular cream cheese.

Yield: 20 servings (serving size: 1 slice)


  • Vegetable cooking spray
  • 3 cups plus 2 teaspoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons vegetable oil
  • 1 3/4 cups mashed banana (about 5 to 6)
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • Cream Cheese Frosting


Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.

Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.

Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake.

Orginia Hummingbird cake per slice: Calories 476 (45% from fat); Fat 24g (sat. 7.6); Chol 57mg; Sodium 191mg.

Nutritional Information

407 (21% from fat)
9.5g (sat 2.9g,mono 3.2g,poly 2.1g)
Southern Living, FEBRUARY 2001

Sunday, January 23, 2011

Spiced Apple Butter Bran Muffins

From Delish and Eating Well, here is a recipe for spiced apple butter bran muffins.

Spiced Apple Butter Bran Muffins


These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good)—makes them extra moist and flavorful.

Serves: 12 Edit
Total Time: 40 min


1/2 cup(s) raisins
3/4 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
2 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
3/4 cup(s) unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup(s) low-fat milk
1/2 cup(s) spiced apple butter
1/2 cup(s) packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup(s) canola oil
3 tablespoon(s) molasses
1 cup(s) finely diced peeled apple


Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.

Nutritional Information
(per serving)

Calories 197
Total Fat 6g
Saturated Fat 1g
Cholesterol 18mg
Sodium 148mg
Total Carbohydrate 38g
Dietary Fiber --
Sugars --
Protein 4g
Calcium 0

Tuesday, January 18, 2011

Rocco Dispirito's Peach and Blueberry Cobbler with Ginger and Cinnamon

I love when Dr. Oz posts recipes from other chefs. Here's a recipe for Peach and Blueberry Cobbler from Rocco Dispirito.


This is a gorgeous dessert and naturally low in calories, as long as you don’t add a ton of sugar and don’t serve it with whipped cream. It just doesn’t need it. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are really all the fruit requires.



Serves 8

Nonstick cooking spray

4 ripe peaches, peeled, pitted and sliced

1 cup fresh blueberries

¼ cup plus 2 tablespoons granulated Splenda

¾ cup plus 1 tablespoon

Bisquick Heart Smart baking mix

1 tsp ground ginger

¼ tsp ground cinnamon

¹⁄³ cup skim milk

2 tbsp turbinado sugar, such as Sugar in the Raw


Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.

Nutrition Facts

Fat: 1 g

Calories: 96

Protein: 2 g

Carbohydrates: 22 g

Cholesterol: 0 mg
Fiber: 2 g

Sodium: 158 mg

Monday, January 17, 2011

Vegetarian Hot Pot

From Delish and Eating Well, here is a recipe for a delicious Asian inspired vegetarian hot pot.

Vegetarian Hot Pot


Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Yields: Makes 5 main-dish servings, about 1 1/2 cups each
Total Time: 45 min
Prep Time: 30 min


5 1/4 cup(s) vegetable broth
4 slice(s) (1/4-inch thick) fresh ginger, peeled
2 clove(s) garlic, crushed and peeled
2 teaspoon(s) canola oil
1 3/4 cup(s) (4 ounces) shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon(s) crushed red pepper, or to taste
1 small (3/4 pound) bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounce(s) Chinese wheat noodles or rice sticks (see Tips & Techniques)
1 package(s) (14-ounce) firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup(s) (2 large) grated carrots
4 teaspoon(s) rice vinegar
2 teaspoon(s) reduced-sodium soy sauce
1 teaspoon(s) toasted sesame oil
1/4 cup(s) chopped scallions, for garnish


Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce, and sesame oil. Serve garnished with scallions.

Carb Servings: 1 starch, 2 1/2 vegetable, 1 lean protein, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: 130% dv vitamin a, 29 mg vitamin c (50% dv), 179 mg calcium (20% dv), 20% dv fiber.

Tips & Techniques

Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.

Nutritional Information
(per serving)

Calories 230
Total Fat 9g
Saturated Fat 1g
Cholesterol --
Sodium 702mg
Total Carbohydrate 28g
Dietary Fiber 5g
Sugars --
Protein 13g
Calcium --

Sunday, January 16, 2011

Scrambled Eggs Rancheros

From Self's November 2008 feature of Eat Healthy All Week, here is a great protein packed, Mexican style breakfast.

Scrambled Eggs Rancheros

Serves 1


  • 2 egg whites
  • 1 whole egg
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons part-skim mozzarella
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sweet paprika
  • 1/2 teaspoon extra light olive oil
  • 8 tablespoons tomato salsa
  • 1 slice whole-wheat toast
  • 1 tablespoon fresh cilantro (optional)


  1. Combine egg whites, whole egg, beans, cheese, onion, salt, pepper and paprika in a bowl. Warm oil in a small skillet over medium-high heat. Add egg mixture and reduce heat to low. Cover and cook without stirring until eggs begin to set, 2 to 3 minutes. Top with salsa; cover and cook until egg is cooked through, about 2 minutes. Transfer toast to a plate and top with eggs; garnish with cilantro, if desired.

Saturday, January 15, 2011

Pesto Potato Salad

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a great recipe for potato salad with an Italian twist.

Pesto Potato Salad

  • 1 1/2 pounds small red potatoes
  • 1 medium yellow bell pepper, seeded and coarsely chopped (about 1 cup)
  • 1 medium red bell pepper, seeded and coarsely chopped (about 1 cup)
  • 1/3 cup Basil Pesto (see recipe below) or store-bought basil pesto
  • Salt and freshly ground black pepper to taste

Put the potatoes in a large steamer basket over boiling water and steam until they are cooked though, but the skins remain intact, about 20 minutes. Set them aside until they are cool enough to handle, then quarter and put them in a large bowl. Add the peppers and pesto and toss gently to combine. Season with salt and pepper. Refrigerate until completely cooled, at least 1 hour. This salad will keep in the refrigerator in an airtight container for about 3 days.

Basil Pesto

  • 1/4 cup pine nuts
  • 1 clove garlic, peeled
  • 3 cups lightly packed fresh basil leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper to taste

1. Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.

2. In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, and lemon juice and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended. Season with salt and pepper.