Posts Tagged ‘Healthy’

I blogged a few weeks ago about making Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen, and I finally did it tonight. I can’t believe I waited so long!

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It literally took 12 minutes to make, and it tasted like it had taken much longer.  Deb suggests adding some lemon juice if you feel it needs a little kick – I added the juice of half a lemon and it was just right. I also didn’t have any tarragon so I used herbes de provence, and it tasted just the same.

While I had the camera out, I wanted to take a picture of the awesome trivet my dad made me for Christmas this year.

He’s an amazing woodworker! A few years ago, he made me a beautiful handmade rolling pin, too. I’ll have to post a picture of that later.

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One of last week’s Hungry Girl emails was called “I Love Rocky Road!” and described how to make low-cal rocky road fudge. I was skeptical at first, but decided to give it a whirl, and made a double batch for two different birthday parties. The interesting thing about this fudge is you only get a hint of the pumpkin – just enough to say “What is that?” but not enough to say “Yuck, it isn’t Thanksgiving, so don’t serve me pumpkin pie.” And this is fudge you can feel better about eating, considering the fact that regular rocky road fudge can net you 226 calories and 10 grams of fat per piece.

Hungry Girl’s Rocky Road Fudge

  • 1 box Betty Crocker Fudge Brownies Mix (18.3-oz. family size)
  • 2 cups canned pure pumpkin (if you’re making a double batch, like I did, one big can can get you almost 4 cups – I just used a little less than 2 cups per batch)
  • 2 cups mini marshmallows
  • 1/4 cup slivered almonds, lightly crushed
  • 2 tbs. Hershey’s Lite Chocolate Syrup

Preheat oven to 350 degrees.

Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick.) Spray a midsized baking pan (8×8 works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.

Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula (or your fingers!) press down on the marshmallow-nut layer to help it adhere to the batter.

Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important – do NOT cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve.

Per serving:  Calories – 73,  Fat – 1g, Protein – 1g

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At a recent Halloween party we attended, our hostess was giving away “grab bag” prizes. We drew what I think was the best prize of all – Eat This, Not That! (For Kids). Granted, winning the adult version might have appeared more helpful, but let’s face it – we all eat alot of the same things that kids do.


I had seen the author, David Zinczenko (editor in chief of Men’s Health magazine), appear on The Biggest Loser a few weeks ago, so I was already intrigued. He had the contestants play a game where they were given two dishes and they had to guess which one was considered “more healthy” to eat. I learned that when given the choice between a multigrain bagel with light cream cheese and a ham-and-cheese English muffin, I should choose the English muffin! Who knew? In fact, if the bagel had regular-fat cream cheese, it would be better to eat two ham-and-cheese sandwiches!

Eat This, Not That is a short book – only about 300 pages – but it’s packed full of valuable information. There’s a section on “eating the rainbow,” which divides healthy fruits and vegetables into the various colors of the rainbow; a section on favorite restaurants and the best choices to make while eating out; a section on buying the healthiest foods at the supermarket; and even a section on “cafeteria foods” – okay I may have grown out of that one! 🙂

I’m hoping to pick up the adult version of this book soon. In the meantime, I’ve learned alot with this one – including that it’s actually better to eat regular bacon than turkey bacon…you can save 30 mg of sodium! For more information, check out eatthis.com.

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In one of their recent daily recipe emails, the folks over at Hungry Girl gave the directions for making their Loaded n’ Oated Pepperoni Pizza. I’m all for trying new things, so I gave it a whirl. But wait – pizza with a crust made of instant oats, egg, and crushed Fiber One? I’ll admit, I was skeptical. Essentially, you make the crust by combining the above ingredients and lightly frying it in a pan similar to a thick pancake. The personal crust is quite small, and I was afraid it wouldn’t be enough to fill a hungry stomach! What I didn’t realize is how filling Fiber One is – cover that crust with some low-fat mozzarella cheese, turkey pepperoni, and some Italian seasonings, pair it with a small Caesar salad and a good glass of wine (we like Malbec – spicy but not too dry – and you can pick up a cheap version at the store for around 7 bucks!), and you’ve got yourself a very satisfying meal that’s also healthy! I would highly recommend it – not just to create pepperoni pizza, but other combinations, such as roasted garlic and fresh tomato; roasted chicken and pineapple; or turkey sausage and basil/oregano.

I also appreciated this recipe for introducing me to turkey pepperoni – I’m not sure I knew it existed, and boy, have I been missing out! With less fat than regular pepperoni with the same amount of taste, it’s become one of our new favorite foods. I used it when making Rachael Ray’s amazing stromboli, and it tastes wonderful in a panini with a little store-bought pesto and provolone cheese. Eat up!

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Several members of my family are currently on Weight Watchers (WW), and they are always looking for new ways to recreate healthy versions of classic recipes. Enter HungryGirl.com, a Web site my mother-in-law recently discovered. You can sign up for daily emails, where the Hungry Girl folks compile lists of new, healthy alternatives to popular meals – you can even make a healthy version of a Bloomin’ Onion from Outback Steakhouse! My WW family members especially appreciate it, because it lists how many WW points are contained in each recipe.

Our new favorite dessert is Hungry Girl’s Mini Microwave Triple Chocolate Cake, which takes about 2 minutes to make and tastes like you baked it all day! Combine 2 tbs. reduced-sugar chocolate cake mix with 1 tbs. fat-free vanilla yogurt. Mix together in small, microwave-safe bowl (I like to use Pyrex half-cup glass bowls) and microwave on high for 1 minute. Remove from microwave (careful, it will be HOT!) and top with 2 tbs. fat-free Cool Whip. Drizzle with a little sugar-free chocolate or caramel syrup and enjoy!

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