Front Burner

These muffins are one my favorites. Well... muffins in general... pretty much my favorite. But when I find one that seems a little "healthy" AND tastes great, it tends to top my list. The photo isn't the best since the muffins were a day old at this point. These are really best eaten on the day they are made. I suppose the recipe could be halved so as to only make a half dozen and not have so many soggy leftovers. Muffins with streusel topping don't tend to freeze well either so I don't know that I would recommend that option. Heck, just make a full batch and invite the neighbors over :)

Wheat Germ Streusel Banana Muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups mashed banana (about 3 med.)
1 egg
2 Tbsp. canola oil
2 Tbsp. unsweetened applesauce

For Streusel:
1/4 cup packed brown sugar
2 Tbsp. toasted wheat germ
1/8 tsp. ground cinnamon
1 Tbsp. cold butter
2 Tbsp. finely chopped walnuts or pecans

In a large bowl combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.

Coat muffin tin with cooking spray; fill 2/3 full with batter. For streusel, combine brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in nuts. Sprinkle evenly over batter.

Bake at 375 for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool.

Read More......

My long-time very close friend, Sarah has, for years, been one of my best food critics. Probably because she never dislikes anything I make and enjoys being the test subject for new recipes(exempting the "spinach stuffed chicken with apricot sauce" that I served when she had morning sickness... I think she still gets nauseous when I talk about that recipe...)

We used to get together on occasion for lunch and I always used it as an opportunity to make something new. I remember making "wraps" one time that we both absolutely fell in love with. Unfortunately, to this day, I still can't remember what was in them...

So when she scheduled her yearly visit for my birthday (the one time a year when I send my husband and children away for a weekend of respite with a much loved friend) I dug out this recipe and decided to try it out. I loved it... she raved... and she ended up taking home my printed out copy :) That's my beloved food critic and friend!


Turkey Wraps with Maple Mustard Dressing

4 fresh asparagus spears
4 teaspoons stone ground mustard
1 tablespoon reduced fat mayonnaise
1 tablespoon maple syrup
2 sandwich wraps (such as Flat Out brand flatbread wraps found in the bread aisle)
1/4 lb sliced deli turkey
1/4 medium avocado peeled and thinly sliced
2 slices turkey bacon, cooked and crumbled
1 cup shredded lettuce (or 1 cup sandwich sprouts)

In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Combine mustard, mayo and syrup; spread over each wrap. Layer with turkey, avocado and bacon, asparagus and lettuce/sprouts. Roll up and cut in half.

Read More......

Little individual servings of goodness. If you've never had (or made) popovers I suggest you do it now. This savory version is a perfect pairing as a side to almost any meal. I describe the texture as being similar to that of a crepe... silky, smooth, egg-dominating feel and taste. The only resemblance to a muffin being its size and shape. High in protein (8 grams per popover) as eggs and milk are the two major ingredients. Save leftovers in an airtight container in the fridge and reheat individually for 15 seconds in the microwave for a yummy snack.

*Recipe courtesy of Weight Watchers: 3 WW Points per (1 popover) serving*

Cheddar Green Onion Popovers

Read More......

I admit that, for years, I was one of those people who thought mexican and seafood just shouldn't mix. I was also young and naive... and hadn't found my passion for cooking. Let's face it, the two go together BEAUTIFULLY! Even so, the concept of "fish tacos" was still something I had to wrap my mind around. My mom brought me this recipe when she came to visit years ago, telling me we had to try it. This is how our mother-daughter foodie relationship works. We both subscribe to Cooking Light, often running across a recipe that will remind us of each other. We file them away for the times we know we'll be together so we can experiment, experience, and savor them together. I love this about my mom, she's everything I know about cooking. Without her my husband and children would never get to indulge in the heavenly experience they know as my cooking :)

I'm exaggerating here.... but I also digress. This recipe is AMAZING! You can substitute any white fish for the tilapia (in fact, the original recipe calls for red snapper) but I prefer the way the tilapia absorbs the flavors of the spices along with its mild fishy flavor. Serve with sides of mexican rice and black beans with corn (mix one can drained black beans with one can drained corn and cook over medium heat until warmed.)


Fish Tacos with Lime-Cilantro Crema

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tablespoons reduced fat mayonnaise
3 Tablespoons reduced fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon minced garlic

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika (OK to use regular)
1/8 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 1/2 pounds tilapia fillets
8 (6-inch) flour tortillas, warmed
2 cups shredded cabbage

Preheat oven to 425.

Combine first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake for 9 minutes at 425 or until fish flakes easily with a fork. Place fish in a bowl and break into pieces with a fork. Divide fish evenly among warm tortillas; top each with a tablespoon of crema and 1/4 cup cabbage.

Read More......

I love Rachel Ray. I seriously do. I love her love of cooking, her perky attitude and even her yum-o! enthusiasm. I used to watch her show on a semi-regular basis... until I had kids. But although I enjoy watching this Food Network star at work, many of her recipes don't tend to live up to my "health-seeking" standards. Don't get me wrong... I'll indulge in a good hearty "no worries about calories" meal once in awhile. But my general purpose for searching is to find those good (and healthy) recipes I can turn to again and again. I even enjoy reading her magazine. Browsing foodie mags isn't all about the recipes after all. I pull one out every so often and they really never fail to impress. As is the case with this long time favorite. The amazing flavor of the sauce combined with the tenderness of the mouth-watering meatballs... a deliciously healthy twist on an all time favorite!

The initial effort of preparation is well worth the outcome in the end (and the incredible smell of your hands-off dinner as it simmers in the crockpot...)

*Recipe modified from original courtesy of Rachel Ray*


Turkey Meatballs in Paprika Tomato Sauce

1 Tablespoon olive oil
2 small onions, chopped
2 ribs celery, finely chopped
2 cloves of garlic, minced
1 (14.5-oz) can diced fire roasted tomatoes, undrained
1 (12-oz) jar roasted red peppers, drained
2 Tablespoons paprika
Salt and Pepper
1/2 cup unseasoned bread crumbs
1 egg, beaten
1 1/2 lbs. ground turkey

In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve remaining mixture in skillet.

Using a food processor or blender, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker.

Whisk the bread crumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture in bowl. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours. Serve with cooked spaghetti and steamed veggies.

Read More......