Saturday, February 27, 2010

A Little Piece of Sunshine

I am so thrilled to be given my second blog award! This just feels great and I am very excited to pass it on to 12 more amazing bloggers. My award comes from Denise over at Extreme Personal Measures.  Take a moment to visit with her and see which other bloggers bring sunshine to Denise's day.

And now for the fabulous bloggers that bring sunshine to my day...

Here are my Sunshine Award Nominees:













Take a moment and check out all the great things these bloggers have to offer. From recipes to make-overs, give-aways to great stories...you will be happy you stopped by.



This is how the award works:

1. Place the award logo on your blog or in your post.
2. Pass the award on to 12 blogger friends.
3. Link the nominees in my post.
4. Let the nominees know they have won by leaving a comment on their blog.
5. Share the love and link to the person who gave you the award.

Paula Deen's Lean: Apple and Grilled Chicken Pizza

If anyone ever tells you that they don't like pizza, they've gotta be lying! Who doesn't love pizza? And from a nutritional aspect, it is one food that can cover all the food groups in one slice. That is such a beautiful thing. Well, I can't believe I'm saying it, but pizza just got prettier. This is a southern impression of what pizza can be. Not tomato sauce or pepperoni needed. Just some new ingredients to make this pizza fresh, fun and...a bit sophisticated.


APPLE AND GRILLED CHICKEN PIZZA
Serves 4


INGREDIENTS:
4 whole grain sandwich thins
1/2 cup Naturally Delicious "All-Natural" BBQ Sauce
1/2 cup grilled chicken breasts, chopped
1 green apple, thinly sliced
1/4 cup red onion, chopped
1/2 cup 2% Monteray Jack Cheese, shredded
1/2 cup Smoked Gouda, shredded






DIRECTIONS:
Preheat oven to 450 degrees.


Separate the sandwich thins (8 mini-pizza crusts) and place them face-up on a baking sheet or pizza stone. Spread the BBQ sauce evenly over the 8 pizzas. Place apple slices over the sauce. Top with chopped grilled chicken. Scatter red onion evenly. Top with cheese, Gouda first.

Bake for 10-12 minutes or until cheese is bubbly.


RESULTS:
What a way to mix up traditional pizza recipes. I loved them. We all loved them! My sister Molly, the picky eater, was a little unsure of the apple. But she tried it and to her surprise, loved the apple. At first she was only going to have one, but she just couldn't resist having a second.


Paula Deen's recipe calls for her Smokey Apple Cinnamon Sauce. Not having any on hand, I subbed the BBQ sauce for her stuff. It's probably a better option, since her sauce is more than likely heavy on the sugar. When picking your BBQ, look for "all-natural" or low sugar versions.


One of the biggest changes I made to this recipe was to use the sandwich thins in place of ready-made pizza crust. In one serving of this recipe (two mini-pizzas), you are only taking in 100 calories, 1 fat gram and 22 carbs of crust. That is really where this recipe gets lean.


It's yummy, it's nutritious and for you wine drinkers, it goes nicely paired with a glass of chardonnay. ENJOY!

NUTRITION FACTS (per serving): 291.25 calories;  9.27g fat;  32.34g carbohydrate;  24.28g protein;  6.93g fiber

Sunday, February 21, 2010

Paula Deen's Lean: Beef Stroganoff

Talk about a "stick-to-your-ribs" kinda meal! This dish has comfort food written all over it. But don't you worry 'cause this version delivers all the flavor and feeling associated with the real thing, without the guilt. As my husband pointed out, there is no way the "gravy"(as he calls any sauce of thicker than milk) can be healthy. Well, let me tell ya...it is. Just about any diet will approve of this hearty, filling, flavorful dish. Have a look and see for yourself.


BEEF STROGANOFF
Serves 4 to 6

INGREDIENTS
6 tablespoons whole wheat flour

2/3 cup water

1 pound lean beef stir fry

1 teaspoon House Seasoning

1 10-3/4 ounce can condensed 98% FAT FREE Cream of Mushroom soup

1 10-3/4 ounce can condensed French onion soup

1 cup FAT FREE sour cream


Cooked No Yolk egg noodles


DIRECTIONS
Mix flour and water, set aside. In a large heavy skillet sprayed with FAT FREE cooking spray, cook the beef, seasoned with the House Seasoning. When beef is brown on both sides, remove from the pan. If not using pre-cut strips, cut into strips at this point. Add to pan drippings the cream of mushroom soup, French onion soup, 1 soup can of water and the flour mixture. Simmer and stir constantly until thickened. If the consistency seems to thick for your liking, you may add a little water at this point. Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.


RESULTS
This dish was hit! Like I mentioned before, if you have any gravy lovers in the house, this dish is a good choice. The thick sauce gives the appearance of a heavy meal, but leaves you feeling satisfied, not disgustingly full. Our stroganoff was served over No Yolk egg noodles and that is what my recommendation. The egg noodles and stroganoff are a good pairing because one is light and fluffy, while the other is thick and heavier. They compliment each other nicely. 
If you are not a red meat eater, chicken could be substituted in this recipe. And for all you vegetarians out there, I would even give this recipe a chance, minus the meat.

This is a classic dish that should not be forgotten just because it tends to be on the heavy side. Just make a few minor adjustments and beef stroganoff is back in shape for your menu. ENJOY!!

NUTRITION FACTS (per serving):  303.9 calories;  6.5g fat;  38.2g carbohydrate;  24.3g protein;  2.83g fiber


Tuesday, February 16, 2010

Mission: Family Nutrition

Mission: Family NutritionNot only should eating well be a focus for you as an individual, but it should be one for the entire family as well. Melinda over at Coming Clean: Confessions of an Imperfect Parent, understands the importance of adapting healthy habits for the whole family. Swing by and check out what Mission: Family Nutrition is all about. You may also recognize the author of today's post. Have fun learning more about nutrition and perhaps even participating in the challenge!





Monday, February 15, 2010

Paula Deen's Lean: Loaded Deviled Eggs

I know, from the countless number of summer picnics and cookouts I've attended, that a deviled egg is not just a deviled egg. Just like a snowflake, no two cooks make them the same. I have seen cooks claim to have their own special, secret ingredient that sets their eggs aside from the rest. But what can one really do to change the deviled egg? Well, I don't doubt that a special spice or ingredient can make separate the weak from the strong. But nothing compares to the Loaded Deviled Egg recipe that I am about to introduce to you. Take a deep breath, throw out all you know about the traditional deviled egg, and prepare for eggs-tacy!

LOADED DEVILED EGGS
Makes about 15 Servings


12 large eggs, hard-boiled and peeled
1/4 cup Hellmann's Mayonnaise Dressing
1/4 cup shredded FAT FREE Cheddar cheese
3 tablespoons FAT FREE sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 slices TURKEY bacon, cooked and crumbled (reduced-fat bacon also works)
1/4 cup sliced green onion


DIRECTIONS:


Slice the eggs in half, lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork and add the following ingredients: sour cream, cheese, mayo, salt and pepper. Stir until you have a nice, smooth mixture.


Fill the egg whites evenly with the yolk mixture. Top evenly with the crumbled bacon and green onion. Serve immediately.


If you need to, the eggs can be refrigerated for one day, after filling with yolk mixture. Add the topping just before serving.


RESULTS:


Like I said, you have to throw out all you know about deviled eggs. These don't taste like the traditional version, mainly because there is no mustard added to the mixture. Needless to say, they are still delicious. This recipe is worth trying. If you are married to the idea that deviled eggs need to have that "hint of mustard" taste, then you will be disappointed. If you are ready to step outside the carton box and try something new, then this recipe if for you.


Other than the typical 5 grams of fat per egg, this recipe manages to strip almost all fat away by using the trimmed down versions of cheese, mayo and sour cream. The little bit of bacon on top is nothin'! It's so minimal, I would say to just go ahead and use the real thing. Permission to splurge has been granted!


ENJOY!

NUTRITION FACTS (per serving): 72 calories;  4.6g fat;  1.4g carbohydrate;  6.3g protein;  0g fiber




This recipe can be found on page 56 of Paula Deen's Magazine; Cooking with Paula Deen - January/February 2010 Issue

Thursday, February 11, 2010

Paula Deen's Lean: Bacon-Wrapped Stuffed Jalapenos

As promised, I bring to you another "hot" game day appetizer. This fabulous dish is what I consider to be a bit labor intensive, but all is worth it! Once you get past the de-seeding process, you are good to go. Not much needed to be done to stuff this pepper with leaned-out goodness. Check out how to make some healthier Bacon-Wrapped Jalapenos of your own.

BACON-WRAPPED STUFFED JALAPENOS
Makes 16 Servings

INGREDIENTS:

16 fresh jalapeno peppers
3/4 cup black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/2 cup 2% shredded Cheddar cheese
1/3 cup Reduced-Fat cream cheese, softened
1 teaspoon chili powder
8 slices Reduced-Fat bacon (center cut), cut in half

DIRECTIONS:

Preheat oven to 400 degrees.

Cut a lengthwise slit down the center of each pepper. Cut a crosswise slit at top of each pepper fo form a T. Carefully remove seeds from inside of peppers, leaving peppers in tact.

In a large bowl, combine black beans, corn, cheeses and chili powder. Spoon about 1-1/2 tablespoon bean mixture evenly into each of the jalapenos. Wrap half a bacon slice around each stuffed jalapeno. Secure with a wooden pick if needed (I suggest doing so). Bake for 35 minutes or until bacon is cooked all the way. Serve immediately.

RESULTS:

Unbelievably good! Some of my party guests were a little fearful of the spice, but no need to worry. Most of the spice is in the seeds, which are removed. The jalapeno actually tastes more like a regular green pepper.

As suggested in the directions, securing the bacon with a toothpick is a good idea. Some of my bacon pieces fell off, so learn from my mistakes. They just look neater when they are all still wrapped up. After all, that is why they are called "bacon-wrapped" jalapenos.

If you are one to dip, these go nicely with a little bit of light ranch. Overall, these are a healthy snack full of veggies, beans, low-fat dairy and lean protein. That covers just about all the food groups, making this a well-rounded appetizer. ENJOY!

**These can be prepared a day before and kept covered in the refrigerator until ready to bake.






The original recipe can be found on page 56 of the January/February 2010 issue of Cooking with Paula Deen magazine.

Saturday, February 6, 2010

Paula Deen's Lean: Chicken BLT Wraps

This recipe is inspired by the Super Bowl Sunday article in the January/February 2010 issue of Cooking with Paula Deen. She had a ton of great looking appetizers to choose from, so there was no way to narrow it down to just one. Therefore, this is the first of three recipes to come from her Super-Appetizer-Spread!

 
CHICKEN BLT WRAPS
Makes 8 Servings


INGREDIENTS:
1-1/2 teaspoons Nature's Promise Organic Honey
1 tablespoon Dijon mustard
1 tablespoon Hellmann's Mayonnaise Dressing (or Fat Free Mayo)
4 flat bread wraps (Flatout Flatbread in Light Original)
1/2 pound sliced deli chicken
6 slices 40% Reduced-Fat Bacon (center cut)
6 leaves green lettuce
1 large tomato, sliced



DIRECTIONS:
In a small bowl, combine honey, mustard and mayonnaise. Spread evenly on tortillas. Top each with chicken, 1 slice bacon, 1 lettuce leaf and 1 slace tomato.

Fold 1 edge of sandwich wrap over filling; roll up tightly and place seam side down. Cut in half and secure with wooden picks, if needed.


Note: These wraps can be made the morning of the party and stored, covered, in refrigerator.


RESULTS:
This recipe is meant to be an appetizer, but by cutting the tortillas in half (as shown in the pictures), they make a great little lunch sandwich. As you can see, mine are missing the lettuce. That can be blamed on the fact that when our town is calling for a snow storm, people buy up EVERYTHING! It was crazy to see empty shelves throughout the store. At least I know that no one is going to starve through this big snow storm!


The wraps are delish! What makes them is the honey mustard sauce. It adds that little bit of flavor to this traditional BLT sandwich. ENJOY!

NUTRITION FACTS (per serving):  100.63 calories;  3.39g fat;  10.65g carbohydrate;  10.57g protein;  5.51g fiber




These and other "Super" appetizers can be found on the Cooking with Paula Deen Magazine website.


 

Thursday, February 4, 2010

Paula Deen's Lean: Peanut Butter Balls

Peanut Butter Balls. Is there really anything that can be done to a recipe that is made up almost entirely of this peanutty spread? If you are looking to cut tons of fat, I'm afraid that is not going to happen. But by choosing the right ingredients and understanding the nutritional benefits, at least we can feel better about indulging in one or two. This little sweet treat can actually become a protein-packed, nutritionally charged, energy booster. The perfect little snack! Here's how...

PEANUT BUTTER BALLS
Makes About 2 Dozen

INGREDIENTS:

1 cup Nature's Promise Organic Creamy Peanut Butter

1 cup Nature's Promise Organic Wild Flower Honey

2 cups powdered milk

1-1/2 cups Kellogg's Special K

DIRECTIONS:

Crush the cereal and place in a shallow dish or bowl. Set aside. Mix all of the remaining ingredients until you get a thick, massive, peanut-buttery mess (a thick mixture). Using a tablespoon, spoon off pieces of the mixture. Roll them into walnut-sized balls and roll them in the crushed cereal. Place them on a tray lined with wax paper. Refrigerate.

RESULTS:

I am so happy with the way these Peanut Butter Balls turned out. They are really delicious! For someone that exercises on a regular basis, pre and post workout nutrition is very important. These Peanut Butter Balls have been great for fueling and refueling my workouts. They are convenient, small and not too heavy on your stomach while active. In just one little ball, they pack a powerful punch of proteins, fats and carbohydrates; all essential nutrients for the body. By using organic, natural products, I know that the ingredients are not full of added sugar, lard or other fillers. Just the peanuts and honey; pure and simple.



Overall, this recipe is worth making. Whip up a batch and keep them in your fridge for a convenient, healthy and satisfying snack. If you aren't a fan of Special K, try other healthy cereals or crushed nuts. Get creative! It's easy to make this snack fit you. ENJOY!




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