Butternut Squash Ravioli With Brown Butter Sage

This IS HEAVEN. Just ask France.

12 oz of pureed butternut squash
1/2 cup walnuts
1 egg yolk
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp ground pepper
1/8 tsp nutmeg
24 wonton wrappers (found in the Asian aisle or the refrigerator section)
1 tbs butter
2 tbs of EVOO
1 tbs fresh sage (I only had dried and it worked lovely)
1 tbs lemon juice

Prepare butternut squash to a warm and pureed state*.

Place walnuts in medium skillet and cook over medium high heat, shaking the pan often for 3-5 minutes or until lightly toasted. Transfer to a cutting board to cool, then finely chop. Transfer the nuts to the bowl with the pureed butternut squash and stir in the egg yolk, 1/4 c of cheese, 1/4 tsp of salt, 1/8 tsp of pepper and the nutmeg, mix well (I did this in a food processor).

Arrange 12 wonton wrappers on a work surface and drop 2 slightly rounded tsp of filling into the the center of each. Wet the edge of the wrapper with a finger dipped in water. Fold 1 corner of the wrapper diagonally over the filling to form a triangle. gently press out any air and squeeze the edges to seal. Repeat with the remaining filling and wrappers. This part may seem frustrating and you may just want to use 2 wrappers per ravioli.

Melt the butter in a small skillet over medium high heat. Cook shaking the pan occasionally until the butter begins to brown and smell nutty. Add the olive oil and sage and cook for about a minute. Turn the heat low and add the lemon juice and remaining salt and pepper. Keep warm.

Bring a large pot of water to a gentle boil. Add the ravioli a few at a time and cook for 2 minutes. Drain and transfer to a large bowl and immediately pour in the butter mixture. Toss well to coat and sprinkle remaining cheese and serve.

DI-VINE and SO WORTH A TRY!

*If you are new to butternut squash, this is what I do. I buy one. I peel it like a potatoe. I scrap out the seeds. I chop it up. I boil it for about 20 min. Then I blend it till smooth. You can also skip the boiling and put in it a plastic bag, cut off the corner and cook on high for 5 minutes then blend. Butternut squash is my favorite. The end.

+Adapted from the Flat Belly Diet

Crunchy Crust Mac and Cheese

I really like the Fat Belly Diet recipes mostly because Diet really doesn't ring true here. It's REAL food and you have to follow portion sizes or the calories ADD up! That being said...I HATE mac n cheese....but this is an exception...it was awesome and the MUFA is Olive Oil. PS France LOVED it and I actually ate the leftovers the next day :).

For the Mac'n'Cheese:
4 oz of multigrain elbow macaroni (I used Quinoa Elbows)
3 Tbs of Panko bread crumbs
4 Tbs of olive oil
2 Tbs of of all-purpose flour
1/2 Tsp paprika
1/2 Tsp salt
1/2 Tsp of pepper
2 cups of fat-free milk
1/2 cup shredded reduced fat cheese

1. Pre-heat oven to 350°F. Coat and 8x8 baking dish with cooking spray.
2.Bring a medium pot of water to boil. Add the macaroni and cook according to package to directions.
3. Combine the bread crumbs and 2 tsps of the oil and stir with a fork evenly to coat.
4. Add the remaining 3 tbs + 1 tsp oil to a large saucepan. Set over medium-high heat. Whisk in flour, paprika, salt and pepper until smooth. Gradually add milk, stirring constantly. Cook, whisking for 5 minutes or until thickened. Remove from heat. Stir in the cheese until it melts. Stir in the macaroni. Pour in the baking dish. Top evenly with the crumb mixture.
5. Bake for 15 minutes or until bubbly and golden. Allow to sit for 10 minutes before serving.

Yum!

It's BEEN Awhile!

So since my last post we have moved from VA to CA. Played in Utah for about 3 weeks. Hung out in Spokane while France was at COT for 5 LOooooong Weeks and
then settled in to our new life here in CA.

SOoo. The reason I have this blog is when I am away from home I can find the recipes I like quickly (with my own notes...). It's also to keep track of brands and other randomness. It's open to whoever. So enjoy :).

Here are some random things about well...me.
Feel free to not read...I just felt like posting! :)

France and I have decided that if you take about 30 more seconds when preparing salad to chop the spinach (0r other greens) before you eat,
then it's MUCH EASIER to eat, and a LOT less messy. :)

Ok so I have had random people ask me what vitamins I take. I know it may seem like a lot, but considering modern diets, we are missing out on some essentials.

1. A Multivitamin. (Not pictured, I take different ones almost every time the jar runs out).
2. Probiotics. This specific brand (PB8) is Dr. approved and provides 14billion per dose.
3. Vitamin D3. I take this EVERY DAY. We don't get the sun we need. I have read that we need about 15 min of sunscreen-less sun EVERY DAY. But, most people don't get enough and that my friends is one reason why we all can get especially sick in the winter. I will give anyone who wants a testimonial of how well this works for fighting off colds and infections. No joke. One a day people. PS it helps you absorb wayyy more calcium if you take it with a calcium supplement or gulp it down with milk, no kidding!

4. Omega 3. Ok so I HATE fish. And no one can really afford to eat salmon etc. 3 days a week. This stuff tastes like Lemon Starbursts! You can get it at Costco for about $19. PLease look up the benefits of Omega 3, it's too much to list here.

*I would make sure that whatever multivitamin you take has B6 and B12 as well as folic acid. The B's really are the Bee's knees! Hehe.

And there you are. :)

Ok. SO Stevia is approved as a natural sweetener that doesn't have the same horrible affects as aspartame and it's many twins. Yes, put that Diet SOda down. It's giving you osteoporosis, stains on your teeth and too many other things to list. Okay, off my soap box (I know that Diet Dr. P's are good ok? I have them once in a while at Bajio.) :)

At last! Coconut milk! I am lactose intolerant, and so are all of YOU to a point (I am totally serious, look it up). I do drink Lactaid, which I highly recommended for cereal, but for everything else, this stuff is pure heaven and sooo good for you.

Healthy Stir Fry

This is SIMPLE the flavors are in the veggies and a bit of salt.

Ingredients

Extra Virgin Olive oil
Frozen stir fry mix (There's a BIG bag of this at Costco!)
Buckwheat Soba noodles

Directions

Cook noodles according to directions on package. Pour just a small glug of EVOO in a pan (or wok) and cook frozen veggies until tender. Throw noodles and veggies together and add a bit of sea salt. Yum!

Curry Chicken Soup

I love coconut and curry so this was delicious. That's all. :)

Ingredients

1 10-ounce package frozen pureed winter squash (I found some in the frozen 'organic' section)
1/2 cup lite coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced (I used just a roasted chicken...Mmm)
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste
1/4 teaspoon salt

Directions

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

*Adapted from Eat Well

Banana Cake with Honey Cinnamon Frosting

This is our GO-To dessert! DIVINE and pretty easy :) Start saving those old bananas!For the Cake:

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Pour into pan.
3. Bake until a toothpick inserted in center of the cake comes out clean, 25 to 30 minutes. Remove cake from pan; cool completely on a wire rack. Spread top with Honey-Cinnamon Frosting.

For the Honey Cinnamon Frosting:

• 1 1/4 cup confectioners' sugar
• 1/4 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Adapted from MarthaStewert.com

Asparagus Soup-Yummiest EVER

This is Fresh Asparagus Soup-Yummiest Ever

It has a creamy lemony taste to it, I bet broccoli could be easily substituted.
-Even France had 2nd's and 3rd's-

For The Soup

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth (I used chicken, its all I had)
  
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth (again with chicken)
  
• 1 cup soy milk (I use Lactaid)
  
• 1/2 cup yogurt (Fage! You can get cheaper tubs of it at Costco)
  
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese *Optional-we didn't
  

Directions

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Nutritional Information

Amount Per Serving Calories: 134 | Total Fat: 5.7g | Cholesterol: 15mg

*PS That's half and half drizzled on top-makes it prettier.

Focaccia-Style Flax Bread

*Note from About.com: "I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.

So we made it on my mom's recommendation, and guess who asked for more?! France! Yeah! We kept it in the fridge in an airtight container and toasted it. Pretty good bread for being carb-less wouldn't you say! :)

For the Flax Bread:

• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 Tablespoons sugar equivalent from artificial sweetener
• 5 beaten eggs
• 1/2 cup water
• 1/3 cup oil

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat. (I use silpats now, I can no longer live with out them!).

1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 15-20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

Hot Cross Buns!

SO I have always wanted to make these...and since they are very "Eastery" it seemed it was my chance to jump on this yummy recipe! Happy Easter Ya'll!

PS Sorry everything is so 'bakey' lately. I've had quite the addiction to baking.

For the Hot Cross Buns

• 2 cups Whole Milk (I used Lactaid 'cuz that's all we have :)
  
• ½ cups Canola Oil
• ½ cups Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4 cups All-purpose Flour
• ½ cups (additional) Flour
• ½ teaspoons (heaping) Baking Powder
• ½ teaspoons (scant) Baking Soda
• 2 teaspoons Salt (I would use only 1 tsp next time)
  
• ¼ cups Sugar
• 1 teaspoon Cinnamon
• Spices: Cardamom, Nutmeg, Allspice (optional)

GLAZE

• 1 whole Egg White
• Splash Of Milk

Icing

• 1 whole Egg White
• Powdered Sugar
• Splash Of Milk

BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the process, then fold the dough again. Repeat a third time. (You won’t use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.

PREHEAT OVEN TO 400 degrees

GLAZE: Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 10 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

ICING

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Adapted from: http://thepioneerwoman.com/cooking/

THE Chocolate Chip Cookie

I did it!

The one item of my mother's that I was afraid to make: The Chocolate Chip Cookie.
These chocolate chip cookies were the highlight of the week whenever my mom made them for us. They are perfect. They are light & fluffy & moist! To make them, directions have to be followed exactly or one will get lifeless, dried-out imitations. France loved them and was glad that I finally had the guts to make them. As usual, thanks for the amazing advice mom, they turned out perfect!

*For the Cookies:

2 cups softened butter
2 cups brown sugar
2 cups of white sugar
4 eggs
2 tsp baking soda
2 tsp of baking powder
1 tsp salt
2 tsp of vanilla
6 cups flour
2-3 cups of chocolate chips (I use milk chocolate!)
*Nuts can be added if you are crazy like that

Directions:

1. Cream butter and sugar JUST until blended and not a second more!

2. Add the eggs and mix EVER so LIGHTLY (this is the key!).

3. Add the rest of the ingredients except the chips. Mix until JUST blended, never over-mix!

4. Stir in the chocolate chips.

5. Cool in fridge for 30 minutes, you want the butter to start to solidify.

6. Drop about the size of a tablespoon of dough onto cookie sheets and bake at 350° for 10-12 minutes.

7. Take out of oven and let sit for another minute on cookie sheet before transferring to another surface (do not transfer to cooling rack, it can dry out the cookies).

8. ENJOY!


*I half the recipe, the yield is huge if you make the full one!

Steak & Penne Pasta with Caramelized Onions

Opps! I forgot to take a picture so here is a stock photo! Next time. ;)

Ok so this is a GREAT dinner for diabetics or hypoglycemics or ANYONE! It covers the main food groups for health and sugar stabilizatoin and it is DELiCIOUS!

For the Steak & Pasta:

¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced (I use the jarred minced garlic...easy!)
1 Tbsp oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta ( I use Barilla Plus)
6 oz baby arugula
shaved Parmesan cheese

Directions

1. Preheat the broiler. Place the flank steak on a pan (or cookie sheet) and coat all sides with the pepper and garlic. Let soak in for about 10 minutes. I like to place it on foil to help with the clean-up!

2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.

3. Prepare the pasta according to package directions, drain, and place in a large bowl.

4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.

5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.

MMmmmm: Adapted from DTOUR

Applesauce Syrup!

This recipe comes from my great friend Brityn! It's such a great and more healthful approach to syrup (less sugar...wahoo)! The sweet flavor and warm buttery-ness makes me want to make pancakes all the time (though I am more of a crepe person). :) Thanks chica! It's delicious!

For the Syrup:

2 cups applesauce
2 cups water
1/2 cup sugar (or less... I do a bit less)
1tbsp butter
cinnamon (to taste)
*** Mix all ingredients and bring to a boil***

Then...
Mix 2 tbsp of cornstarch
1/4 cup cold water
Make sure you mix the cornstarch and water BEFORE you add to syrup!
***Add to boiling applesauce mix and

stir over heat until thick***

Lemon Cake Cookies

Oh goodness I can't stop thinking about these yummmmmy cookies! I love how fresh lemon is! You can make these as tart (or untart!...new word? yes I think so) as you want!

For the Cookies:

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice ***( I used 1 tbls of lemon juice and 2 tbs milk!)***
1 lemon, zested (or not! I didn't!)

Directions

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, and lemon juice. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 10-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
*Adapted from The Food Network

j'aime des crêpes!

One year ago this week, France and I went to Paris! In honor of that memory I bring you my FAVORITE crepe recipe. You can't mess this one up. :) I love love love crepes. My dad used to take me to La Creperie in Vegas at the Paris Hotel where I had my first Crepes au Jambon et Frommage (ham and cheese) who knew you could do that? It was delicious! I love the memories too.

For the Crepes:
-2 eggs
-3/4 cup of milk
-1/2 cup of water
-1 cup flour
-3 tbs of melted butter

1. Combine all ingredients in a blender
(To reduce air bubbles, refrigerate up to 30 min.)
2. Spray a pan with a non-stick cooking spray and set heat to 'medium'
3. Pour a pancake size amount into pan and let cook all the way through, no need to flip, you will know in your heart when it has finished. :) Haha

Extras!

We throw a berry sauce on top.

For the Berry Sauce
- 1.5 cups of any kind of mixed berries (frozen or fresh)
- 1 tbs of corn starch to thicken
- Powdered sugar and/or agave to taste

1. Mix and add all ingredients to a small sauce pan and set heat to 'medium'
2. Cook until sauce starts to bubble and then remove and allow to thicken
3. Serve when still warm

We also eat the Crepes with turkey or ham and cheese!

1. Add any kind of cheese to a freshly poured crepe
2. Add a piece of meat or two on top of cheese and wait till crepe cooks all the way through. Fold and enjoy!

Irish Soda Bread

Mmmmmmmm...
OK, I am not a big bread person...why? Becuase I LOVE BREAD AND I COULD EAT IT ALL DAY LONG. So I don't buy it or make it, out of sight out of mind...right? But once in a while if we are having a hearty soup for dinner I make a fast soda bread. It takes about 30 min total with 25 min of it cooking! That's right! No waiting for it to rise! Yipee!

For the Bread:

-2 1/4 cups of flour (I use King Arthur's White Whole Wheat, much better for you I guess :)
-1 tsp baking soda
-1/2 tsp salt
-1 cup buttermilk (I use Saco Buttermilk Powder, it's easy!)

1. Heat oven to 425°
2. Add ingredients in order of flour, baking soda and salt and whisk together
3. Add buttermilk (well blended if you used the powder...)
4. Flour hands a bit and make a nice round ball of dough
5. Cut a criss cross shape on the top of the dough, drop it on any kind of cookie sheet and bake for 25-30 min.
*The crust should be super crusty and the inside nice and soft, we devour it with butter and/or honey and jam, or plain, or whatever really. Enjoy!

Autumn Chicken Stew

It's a little late in the season, but if you love yummy warm and flavorful (& super healthy) crockpot meals...then this is good anytime of year! :)

For The Stew

1 medium butternut squash, peeled, halved lengthwise, seeded, and cut into 1" slices
1 large red onion, cut into 8 wedges
1 c apple cider or applesauce (I do half and half so it's just right!)
1 tsp dried rosemary
1 tsp dried thyme
½ tsp salt
4 boneless, skinless chicken breast halves (6 oz each)
6 oz baby spinach (about 6 c)
2 c cooked whole wheat couscous (2/3 cup dry), I use quinoa too

Directions

1. Arrange the squash and onion in a 4- or 5-quart crock pot. Pour the cider over the vegetables and sprinkle with ½ tsp of the rosemary, ½ tsp of the thyme, and ¼ tsp of the salt.

2. Lay the chicken on the vegetable and sprinkle with the remaining ½ tsp rosemary, ½ tsp thyme, and ¼ tsp salt. Cover and cook on low for 6 to 8 hours. Stir the spinach into the hot liquid until wilted.

3. Divide the vegetables into 4 soup bowls. Top each with a chicken breast half and some sauce. Top each bowl with ½ c of the hot couscous.

*Adapted from Prevention.com

Shelly Tracy's Caramel Corn

This is a recipe from a wonderful friend back home in Spokane. She makes it every year for our family and I couldn't resist trying my hand at it this year! Thanks Shelly and thanks MOM for getting it to me!

WARNING: This is caramel corn is UNHeALTHY and ADDICtiVe

Here is the recipe in my mothers own words:

1 cup butter (Linz: I used half butter/half Promise spread)
2 cups brown sugar
1/2 cup corn syrup
8 large marshmallows
1 1/2 tsp baking soda

Mix altogether and cook on medium heat, stirring often. Bring to soft ball stage or soft boil for 4 minutes. Remove from heat and add 1 1/2 tsp of baking soda. Stir until mixed well as it foams all over. Pour over about 2-3 bags of popped corn in large bowl or 2-3 batches of air-popped corn. Mix well. After coating popcorn spread out on wax paper on table. Break up into small whatevers and let cool for 15 min before bagging or scarfing.

*Side note, if it boils too long, it will stick to the wax paper, the first time we made it I had to reheat the popcorn to get it off!

BBQ Chicken Pizza

This is a BBQ Chicken pizza...and for those of you who know me really well, you know that I vehemently dislike anything BBQ...that is until my friend Jessie made this for a get-together and it was HEAVEN! So I tried to make it at home, and after dropping it (yes dropping a full cooked pizza on the oven door) it turned out pretty good, I kinda dream about it now.

*I got this recipe from 'A Hint of Honey', my friend Jessie's yummy blog! Thanks girl!*

In her words...For the Dough:

INGREDIENTS
1 cup warm water (110-120 degrees F, over 120 degrees will kill your yeast)
2 tsp. honey
2 tsp. active dry yeast
1 cup all purpose or bread flour (+ up to 1/4 cup more for kneading)
1 cup white whole wheat flour
1 tsp. salt
2 Tbsp. extra virgin olive oil

DIRECTIONS
1. In a glass or plastic bowl (metal can negatively affect yeast), dissolve honey in warm water. Add yeast and let sit (at least 10 minutes) until yeast is active and bubbly.

2. In a large mixing bowl, whisk together all purpose flour, white whole wheat flour, and salt. Create a well in the center.

3. Once the yeast mixture is ready, pour it into the well in your flour mixture bowl. Add the extra virgin olive oil. Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.

4. Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture. (You can brush a little olive oil onto your fingers for the kneading process.)

5. Place the dough in a greased bowl and cover. Let rise until doubled in size, about an hour. You can test if your dough has risen enough by poking it with a finger. If the imprint stays, then the dough is ready.

6. Deflate the dough into a ball, and let it rest on your counter for at least 10 minutes before you create the crust.

For the PIZZA:

1 recipe pizza dough
3/4 cup your favorite barbecue sauce
about 1/2 cup smoked Gouda
about 1 cup mozzarella
1 cooked boneless, skinless chicken breast half, diced or shredded (see note on preparing chicken)
red onion, thinly sliced (to taste)
fresh cilantro, chopped (to taste)

DIRECTIONS
1. Prepare dough according to recipe directions. While dough is rising you can bake your chicken breast (Linz: I am lazy and steam my frozen chicken in a rice cooker for about 20 min) and prep your other ingredients.

2. Top prepared dough with 1/2 cup bbq sauce, then chicken, red onions, mozzarella, and Gouda.

3. Bake in 450 degree oven for 8-10 minutes until crust is lightly browned and cheese is bubbly (Linz: We bake ours on a pizza stone...Mmm).

4. Remove from the oven and let rest a few minutes before slicing. Garnish with fresh cilantro.

Crockpot Fresh Mex

This is soooooo healthy and soooooooo quick it's amazing.
I turn the crock pot on to high. I throw in 1 can of back beans, 1 frozen chicken breast, 2 peppers chopped up, a half (or whole) onion and some lime juice...thats it! I cook it for 4 hours and all those flavors together make it AMAZING! No added sodium or fat! We throw it on top of spinach or corn tortillas and maybe add avocado. We also like a dollop of plain Greek yogurt instead of sour cream, it has NO fat and around 20 grams of protein per cup and is so creamy and yummy!
PS We added a bit of cheese...Mmm

Sheri Bird's Sugar Cookies of LOVE

For the Cookie:

1 cup butter
2 cups granulated sugar
2 eggs
1 cup sour cream
1 tsp almond extract (vanilla changes the flavor..avoid avoid!)
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
1/2 tsp salt

Combine butter and sugar and mix until creamy. Add eggs, sour cream and almond extract. Mix again on medium speed. Add flour, soda, baking powder and salt and blend again until smooth (the dough will feel a bit sticky). Refrigerate for at least and hour. Roll dough out on a floured surface and cut with cookie cutters into desired shapes. Bake at 350° for 8-10 minutes. Let cool and frost!

For the Frosting:
3 cups powdered sugar
1/3 cup butter, softened
3 tbs milk
1 tsp almond extract (no vanilla!)
food coloring (optional)

Beat well with electric mixer until smooth.

Quick Tuna Melt

OK, this one I created myself for a quick pick-me-up to stabilize my blood sugar.

2-4 pieces of whole grain bread (We use Ezekiel bread for almost everything!)
1 can of tuna (or pink salmon)
1 tbs of mayo (Smart Balance Healthy is a good choice)
2-3 tbs of lemon juice
1 tbs of tomato paste
2 tsp of dried parsley flakes (or fresh cilantro...we love cilantro)
shredded cheese

1. In a bowl, mix drained tuna with mayo, lemon juice and parsley till it is well blended.
2. Toast whole wheat bread and turn oven to 'broil'.
3. Spread tomato paste on toast, layer with tuna mix and sprinkle cheese on top.
4. Broil for up to 45 second till the cheese is just melted.

Enjoy!