Paula Deen's Lean: Hash Brown Quiche

One of my favorite things about the weekend is having enough time to make a "real" breakfast. Yes, I eat breakfast on the week days too, but it doesn't compare to a hot quiche or a beautiful plate of Bananas Foster French Toast. You regular oatmeal-eatin', breakfast bar-grabbin' folks know what I'm talkin' about. Here is one of my new favorite quiche recipes. It is quick, delicious and filling too!

If it looks good (and I promise it is), make two! Save the leftovers for a super-quick breakfast the next morning. A slice in the microwave takes 30 seconds and then you have a hot n' healthy homemade breakfast!

HASH BROWN QUICHE
Serves 6

INGREDIENTS

• 1-1/2 cups shredded frozen hash browns, thawed
• 1 tablespoon "I Can't Believe It's Not Butter", melted
• 3/4 cup Egg Beaters
• 1 cup FAT FREE half-and-half
• 3/4 cup finely diced ham steak
• 1/2 cup scallions (green onions), diced
• 1 cup shredded KRAFT 2% cheddar cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS

Preheat oven to 450 degrees F.

Drain hash browns between paper towels to dry them as best as possible.

In a 9-inch pie plate, mix the hash browns with the melted "ICBINB" into the plate.

Press them into the bottom and a little bit up the sides to form a crust.

Bake for about 20 to 25 minutes. The crust should begin to look golden brown and starting to crisp.

While the crust is baking, combine the remaining ingredients in a large mixing bowl.

When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Reduce oven temperature to 350 degrees F . Bake for about 30 minutes. The quiche will be light golden brown on top and puffed when it is ready.

RESULTS

This is on my "TOP 5" list of favorite breakfast dishes to make. It is wonderful! By substituting reduced fat cheese and Egg Beaters, we were able to save a ton! Plus, reducing the amount of hash brown and butter allowed for just enough to satisfy the craving without going overboard. As you can see, it is an easy recipe to get the little ones involved in too!

NUTRITION FACTS (Per serving):

BEFORE: 321.5 calories;  23.98g fat;  11.98g carbohydrate;  14.94g protein;  1.2g fiber

AFTER: 158.6 calories;  7.12g fat;  9.08g carbohydrate;  14.91g protein;  .72g fiber

SAVES: 162.9 calories /  16.86g fat / 2.9g carbs

*PRINT~FRIENDLY*

Happy Friday!

Livin' Lean Topic Tuesday: Rainy Day Activity

We haven't had many this summer, so as I look out my window and see the rain coming down, I can't say that I am upset. We need the rain! But there is one little girl that might not appreciate the rain as much as I do...and that is Kimber. Even though she understands that the trees and the flowers are thirsty, it still doesn't dismiss the fact that rain cuts into pool time. Tuesdays and Thursdays are our pool days. She knows the routine by now. We pack up the pool bag after lunch and head over to the neighbor's house for a couple hours of Mommy-Kimber swim time. It is a blast! Now what? In case it doesn't clear up, I need to think of some rainy-day activities to keep us moving! Here are some that might work for us today. If you see any you like, keep them in mind for your next rainy day home with the kids.

INDOOR FUN FOR EVERYONE
Rainy Day Activity Ideas for You & Your Little Ones

Panda Bread from Gourmet-Mom-on-the Go.

• Cook Somethin'! ~ OK, you knew this was going to be one, right? Find a kid-friendly recipe to make with your kids. This is a great time to teach kitchen safety, nutrition, science and even some math! Check out some of Kimber's recipes or stop by my friend Mandy's blog at Gourmet Mom-On-the-Go. She has really cute ideas family fun in the kitchen.

• Edible Art ~ My friend Anne wowed me with this great idea for an art project for kids that may still eat paint if you let them use it. Take some Cool Whip (sugar free, naturally) and put a big spoonful in a few pinch bowls. Drop a little food coloring in each, creating multiple colors of "finger paint". Get a white plastic place mat or cutting sheet and let them go to town decorating their canvas. If the hands go in the mouth...no big deal! It's just Cool Whip! Love this idea. Smart.

• Clean Up, Clean Up ~ Maybe my child is a little different, but she LOVES cleaning! If this sounds like your child...use it to your advantage. Start cleaning and ask the little ones to join in the fun. General cleaning can burn around  215 calories per hour (150 pound woman), so if you can't fit in a work out, this is a nice alternative. Check out how your exact calorie burn with this calculator from SELF. 

• Just Dance ~ For Kimber, we can just throw on some music and dance. Laughing and dancing burns calories, plus it is very entertaining to see the new moves that little ones will bust out. If your kids are a little older (late elementary to middle), you could try making up a dance routine. They can practice for hours and even put on a big show when they have it down to perfection! Just think, Dancing with the Stars-Kids Edition in your living room. Priceless. Don't forget to charge the video recorder!

• Places to Go ~ You don't have to stay home. You can always take the little ones out and about. Try bowling, skating, an indoor playground, a pottery decorating  place or museums.These are all activities done on your feet; giving you and your children more activity than just going to the movies.

I better get going on our rainy day activities! Kimber and I are cooking something fun today for Kimber's Korner and then (if the weather doesn't improve) we are heading out to Kidz Play, which is a fun indoor playground full of those inflatable bouncies found at birthday parties and carnivals. Fun!

Have a great Tuesday and remember that rainy days do not have to be lazy days.

Cooking Light with Rachael Ray: Chicken Meatballs with Sweet Peanut Sauce

Meatballs are not just for spaghetti and subs, my friends. With the right combination of flavors and sauce, meatballs are great just on their own! This fun, "kid-friendly" recipe is packed with healthy proteins and tons of flavor. As a fast party snack or even the main event on your family's dinner plate, these Chicken Meatballs with Sweet Peanut Sauce are sure to have everyone smiling. The recipe below is a slightly tweaked version of Rachael Ray's, which I found in the pages of her June/July 2011 issue of EveryDay with Rachael Ray (page 24).

CHICKEN MEATBALLS with SWEET PEANUT SAUCE
Serves 4

INGREDIENTS

• 1 pound Extra-Lean ground chicken (suggest: Perdue Fit and Easy)
• 1/2 cup chopped cilantro
• 1/4 cup dried breadcrumbs (Panko)
• 1/4 cup grated onion
• 2 cloves garlic, grated
• 1 teaspoon salt
• 1/2 teaspoon pepper
• FAT FREE Olive Oil cooking spray
• 1/2 cup all-natural (unsweetened) peanut butter
• 2 tablespoons LITE soy sauce
• 3 tablespoons SPLENDA
• 1-1/2 tablespoons sesame oil
• 1-1/2 tablespoons Extra-Virgin Olive Oil
• 1 tablespoon chopped peanuts (for garnish)

DIRECTIONS

Preheat oven to 425 degrees.

Mix the chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper in a medium-large bowl.

Once well blended, roll into 1 tablespoon balls.

Place on a baking sheet prepared with cooking spray. Bake for 10 minutes or until cooked all the way through.

While baking, mix the oils, peanut butter and Lite soy sauce in a bowl. Stir until smooth. Warm in the microwave for about 20 seconds.

Remove 1/2 the sauce and pour into a ramekin for dipping. With the remaining sauce still in the bowl, toss the cooked meatballs. Once coated, place on a serving platter and sprinkle with crushed peanuts.

RESULTS

As I tweeted after tasting my first meatball, these things are "out of this world amazing"! You get so much flavor with each bite. The soy and peanut butter, followed by the garlic and cilantro. It's not just a meatball. It's an experience. They are delish and VERY easy to throw together. And in my opinion, not only is baking the meatballs a healthier cooking technique, but it is also easier. Just pop 'em in the oven, set the timer for 10 minutes and forget about it (for 10 minutes). With a little one helping me in the kitchen, I don't like to have hot oil frying on the stove anyway. Baking is just a win-win!

When it comes to the dipping sauce, you really don't need it. It looks nice on the plate and you should give others the option, but the sauce coats the meatballs really well; providing plenty of flavor. Too much sauce can take away from the meatball itself. Save the calories and fat by skipping the dip. You won't miss it! Promise.

Here is the nutritional breakdown. I have figured the numbers using only half of the sauce made, which would be like tossing the meatballs in sauce but not using the dip. I did this for both the before and after. Most of the calories and fat were saved by using LEAN ground chicken (check the label), baking instead of cooking in vegetable oil and substituting unsweetened/all-natural peanut butter. Here's what we got!

Nutrition Facts (per serving~ 4-5 meatballs w/o dipping sauce):

BEFORE: 354.5 calories;  24.41g fat;  14.6g carbohydrate;  19.38g protein;  1.0g fiber

AFTER: 240.75 calories;  10.68g fat;  8.33g carbohydrate;  28.48g protein;  .72g fiber

SAVES: 113.75 calories ~  13.73g fat ~  6.27g carb
ADDS: 9.1g protein

And just in case you were wondering...skipping the dipping sauce can save around 100 calories and 9 grams of fat! See? There really is no need to dip it. They are already smothered in plenty of sweet peanut goodness. The dip is just a classic case of overkill.

So there you have it! These are now a family favorite in my house. You're gonna wanna give them a try!

Enjoy 'em!

*PRINT-FRIENDLY*

Kimber's Korner: Double-Berry Ice Pops

I looooove sweet treats! When my mommy was looking through her cooking magazine (EveryDay with Rachael Ray) the other day, I was so excited to see pages full of fruity frozen treats! I told her we just had to make some and share with you guys here at Kimber's Korner. As usual, we put our little "Cookin' Lean" spin on the recipe and came up with something special. Here we are whippin' up a batch of Double-Berry Ice Pops!





DOUBLE-BERRY POPS
Makes 4

INGREDIENTS

1 cup sliced strawberries
1/2 cup fresh blueberries
1 cup FAT FREE Greek yogurt
2 tablespoons honey or agave nectar
1/4 cup water

DIRECTIONS

Place fruit, yogurt, honey and water in a blender or food processor. Blend until smooth. Pour equally into popsicle molds. Place in freezer for at least 5 hours. Enjoy!

**Note: When they are ready, allow to thaw for a couple minutes before removing from the mold. Otherwise, you might end up losing a stick like we did. : (

RESULTS

These were super yummy! Mommy said that are really good for me because they don't contain any added sugar or artificial coloring like most frozen pops from the store. She also said the yogurt has this stuff called protein, which is great for building muscles and making me a strong little girl. Now that is what I call "COOL"!

Thanks for stoppin' by Kimber's Korner! Try making these at home. If you test out any other flavors, come back and tell us all about it!
~KIMBER

Recipe inspired by the "Cool!" article found in the June/July 2011 issue of EveryDay with Rachael Ray Magazine.

Cooking Light with Rachael Ray: Coconut Chicken Cutlets

The hubby and I would love to eat shrimp...but we can't. His throat closes up and I get violently ill. What a pair, right? Yeah, not good. But every time I see coconut fried shrimp I want some! It just looks soooo good! And the smell off those things. Seriously, it isn't fair. So when I saw Rachael Ray's recipe for Coconut Chicken Cutlets, I had found what I was looking for! This recipe was going to allow me to enjoy the flavors I was craving from coconut shrimp. I know it isn't shrimp. And it isn't fried. But it is as close as I can get while staying healthy and keepin' my hubby alive. Here is my take on Rachael's Coconut Chicken Cutlets.

COCONUT CHICKEN CUTLETS
Serves 4

INGREDIENTS

• 1 pound chicken cutlets, slightly pounded
• salt and pepper
• 1 cup WHOLE WHEAT flour
• 1/2 cup EGG BEATERS
• 1 cup SPECIAL K cereal, crushed
• 1 cup grated UNSWEETENED coconut
• 3/4 cup SUGAR FREE Apricot preserves
• 1 jalapeno; seeded and sliced into rings
• 1 tablespoon rice wine vinegar
• 2 tablespoons FAT FREE/LOW-SODIUM chicken broth
• 1 cup fresh pineapple, cut into chunks
• 2 scallions; whites and greens sliced
• FAT FREE olive oil cooking spray

DIRECTIONS

Preheat oven to 425˚F. 

Arrange 3 shallow dishes( I like to use glass pie pans): Place about a cup of WHOLE WHEAT flour on first plate to dredge the chicken. Add EGG BEATERS with a splash of water in second dish. Combine the crushed SPECIAL K cereal and coconut in the third dish.


Season chicken with salt and pepper, then coat them in flour, then EGG BEATERS, then SPECIAL K-coconut mixture. Place on a prepared baking sheet that has been sprayed with FAT FREE olive oil cooking spray. Repeat with remaining chicken.

Bake for 15-20 minutes or until the chicken is thoroughly cooked and the outside is slightly browned.

In a small skillet over medium-high heat, stir together SUGAR FREE apricot preserves, jalapeño slices, rice wine vinegar, pineapple chunks and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.

To serve, arrange chicken on a platter and pour sauce over the top.

RESULTS

I absolutely loved this dish! It was everything I hoped it would be and more! Since hubby and I can't eat shrimp (darn those allergies), we aren't able to enjoy coconut fried shrimp. It always looks so tempting on menus and in food magazines, but clearly the side effects of consumption are not worth the few minutes of taste-bud bliss. Now I don't have to look at my mom's plate of coconut friend shrimp in pure envy at the beach in a couple of weeks. We now have a great alternative that can handle those cravings and stop this feeling of "missing out"!

Not only did this recipe make a great dish over some mixed baby greens, but it would also work well as an appetizer or kid-friendly dish. Instead of using cutlets, use the boneless/skinless chicken tenders. The sauce would then be used for dipping instead of pouring over the top. And there you have it! A tropical-inspired treat you and the kids can eat with your hands! Fun! I can see myself making a batch of these this summer as an appetizer...served along with perhaps Giada's Aloha LA Cocktail or Rach's Grapefruit Margarita! Yep...that's gonna happen.

And how does this dish stand up nutritionally?

NUTRITION FACTS (per serving):

BEFORE: 674 calories;  25.44g fat;  49.73g carbohydrate;  62.82g protein;  2.3g fiber

AFTER: 312 calories;  6.48g fat;  38.53g carbohydrate;  33.41g protein;  3.95g fiber




SAVES: 362 calories;  18.96g fat;  11.23g carbohydrate ADDS: 1.65g fiber

To sum it up, this is a great summer dish (or appetizer) to make. It's light, fruity and full of flavor. I really think you will love it! Try it on shrimp and fish too!

*PRINT~FRIENDLY*