3 large Tomatoes, diced
1 small Onion, diced
about 5 sprigs Cilantro chopped
1 to 2 Fresh Serrano or Jalapeño seeded and minced (leave the seeds in if you want it hot)
juice from 1/2 a lemon
garlic powder just a pinch
* Salt to taste
Mix and enjoy!
Sunday, March 15, 2009
Tuesday, March 10, 2009
Whole Wheat-Blueberry Muffins from Biggest Loser Pound for Pound Challenge
Whole wheat flour and a touch of honey update classic blueberry muffins. From eatbetteramerica.
Prep Time:15 min
Start to Finish:35 min
makes:12 muffins
Topping
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Muffins
3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.
Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 10g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:35 min
makes:12 muffins
Topping
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Muffins
3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.
Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 10g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.
Asparagus and Tomato Pasta Salad from Biggest Loser Pound for Pound Challenge
Balsamic vinegar perks up fresh tomatoes, asparagus and rotini pasta. From eatbetteramerica.
Prep Time:15 min
Start to Finish:45 min
makes:8 servings (1 cup each)
3 cups uncooked rotini pasta (9 oz)
1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
1/4 cup olive, canola or soybean oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired
1. Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
2. In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
3. In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 2%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:45 min
makes:8 servings (1 cup each)
3 cups uncooked rotini pasta (9 oz)
1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
1/4 cup olive, canola or soybean oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired
1. Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
2. In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
3. In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 2%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.
Spinach Artichoke Dip from Biggest Loser's Pound for Pound Challenge
The addition of artichoke hearts and Parmesan cheese update this classic cold dip. From eatbetteramerica.
Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
Nutritional Information
1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
Nutritional Information
1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *% Daily Values are based on a 2,000 calorie diet.
Sunday, March 1, 2009
Poppa's Apple Salad
Cube 5 apples
cut up a few celery stalks
add one can pineapple chunks
add 1 jar marcino cherries cut in 1/2 or 1/4 pieces
drain the cherry juice into a bowl. mix cherry juice with 4.5 oz of mayo+ 1tsp sugar - mix until smooth.
add mini colored marshmellows
mix and enjoy
cut up a few celery stalks
add one can pineapple chunks
add 1 jar marcino cherries cut in 1/2 or 1/4 pieces
drain the cherry juice into a bowl. mix cherry juice with 4.5 oz of mayo+ 1tsp sugar - mix until smooth.
add mini colored marshmellows
mix and enjoy
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