Garlic Carrots – So Tasty!!!

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Carrots, Cooking, Food, garlic carrots, healthy, low calorie, low-fat, side dish, vegetable

 

I REALLY don’t like cooked carrots! Let’s just say my mother got new carpet when I was a kid, because my father forced me to eat my carrots and I didn’t make it to the bathroom in time. I’ll let you use your imagination.

As an adult, I do try new things and I try things in new ways to see if I like them. My husband and son-in-law both love cooked carrots, so I do make them occasionally, so they can get their fix.

Our family has also fallen in love with the multi-colored carrots (yellow, purple, etc.). You can see them in the photo above.

This particular carrot recipe is my favorite so far! They were really delicious! And that’s from a carrot hater! I hope  you enjoy!

Garlic Carrots

8 full size carrots, cut into bite-size pieces

1 tbsp ollve oil

2 tbsp fresh basil, finely chopped

2 garlic cloves, chopped or through garlic press
  

Boil carrots for 10 to 15 minutes until softened. Add remaining ingredients to a sauté pan and sauté for about five minutes in medium high heat. 

Enjoy!

Low-fat Quiche Recipe – Keeping the Great Flavor While Reducing Fat

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Breakfast, Brunch, Cooking, Dinner, eggs, Food, frozen meals, healthy, low calorie, low-fat, Lunch, no crust, Quiche

 

Who said, “Real men don’t eat quiche”??? My husband eats quiche and LOVES it!!! I love me some quiche too, but if you’re not careful it can be a very fattening meal choice. One night I was craving some quiche, but also wanted a low-fat, low-cal meal. I mentally started deconstructing my quiche recipe and taking out the fattening ingredients; Pie crust (gotta go!), cheese (uh uh!), sausage (I can feel my butt growing!). But what have I got without that good stuff???

I was determined to still have my quiche!

• Problem #1 – The Pie Crust – While delicious, pie crust is very fattening. I started thinking about what could work and I though about potato. Hashbrowns go great with eggs, right??? So I shredded a russet potato on my mandolin slicer, sprayed the bottom of my pan with cooking spray, scattered in the shredded potatoes, lightly salt and peppered them and baked at 400 degrees until lightly golden brown. A low-fat crust is born!

  

• Problem #2 – Cheese – This was an easy fix! I substituted fat free shredded cheddar cheese for full-fat cheese. You could also use a low-fat cheese depending on your taste, but the fat free cheese worked nicely. This ingredient went right on top of the potatoes.
• Problem #3 – Sausage – I love sausage!!! You can substitute a turkey sausage or this last time I diced up turkey bacon.

So I cooked the turkey bacon in a skillet and then added diced onion, kale, fresh basil and mushrooms (Get creative with the veggies! Use whatever you have. Other things that work well in quiche are spinach, broccoli, bok choy, etc). I then added 1/2 cup instant stuffing mix. In a separate bowl, I whisked together 4 eggs (you can also use egg substitute in quiche),salt and pepper, and 1 cup fat free half and half. I put the bacon/stuffing mixture over the potatoes and cheese and then poured the egg mixture in, sprinkled with some paprika and baked in the 400 degree oven for 30 minutes or until a knife inserted in the middle comes out clean.

If you haven’t had it before, quiche is great for breakfast, lunch or dinner. It also freezes great! So I will often make 2 at a time; one to eat and one to freeze!

It’s not calorie or fat free, but it’s definitely a step in the right direction! And FYI, our family of 3 devoured that entire dish! I was lucky to get a picture before it all vanished!!!  I hope you enjoy!!!

Mexican Style Pinto Beans – A Great Add to Any Barbecue

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4th of July, barbecue, beans, Cooking, Food, Independance Day, July 4th, mexican beans, mexican style beans, pinto beans, recipe, recipes, slow cook, slow cooked beans, slow cooker, slow cooker recipes, summer

  

Since everyone I know will be barbecuing tomorrow in celebraton of July 4th, I thought I would share my awesome bean recipe with you! They are a perfect barbecue side dish and their make-ahead recipe clears up time for more amusing pursuits! My pinto beans are soaking as we speak, in anticipation for their date with the crockpot tomorrow morning!

These beans are really easy to make, low-fat and so very tasty! They are very flavorful as is, but feel free to spice them up by adding additional hot peppers or hot sauce. These are a great add to any barbecue, mexican feast, Super Bowl party, or just any time you want tasty beans!

What goodies are you making for the 4th of July?

Mexican Style Pinto Beans

1 pound pinto beans, sorted for any stones/bad ones and rinsed

1/2 pound turkey bacon (You can leave this out if you’re meat-free or want to cut fat and calories)

1 – 28 oz. can of crushed tomatoes in puree

1 – 4 oz. can of diced green chiles

1 onion, chopped (I prefer the flavor of red onions in this dish)

1 tbsp chili powder

1 tbsp cumin (My favorite spice IN THE WORLD!!!! It reminds me of my childhood and the wonderful, exotic aromoas that came out of our Lebanese neighbor’s kitchen. Man that woman could cook!!!)

2-3 crushed & chopped garlic cloves (I use my garlic press here. Love that tool!!!)

3/4 cup cilantro, rinsed, dried and chopped

Salt and pepper to taste (I once heard someone say, “Salt is to food, what breath is to life!” So true!)
Place your rinsed pinto beans in a large pot or bowl and cover the bean with water, enough for 3 inches over. Let them soak overnight.

Drain the beans and place into slow cooker. Pour in enough fresh water to cover the beans. Stir in all ingredients except the cilantro. Cook beans on low for 6 hours or high for 4 hours.

About 1/2 hour before the beans are due to be done, stir in the chopped cilantro. Continue cooking beans until they are soft. Give them a taste to see if you need to add any more salt and pepper.

I hope you and your family enjoy these beans as much as we do! I make them pretty regularly and they are always a hit. 

Tip: Have a large amount left over? No sweat! These little wonders freeze beautifully!!! So you can enjoy them on a busy night when you don’t have time to cook!

White Wine Spritzer – A Refreshing, Low-cal Cocktail Choice

Tags

cocktail, Cooking, Drink, drinks, eating, Food, low calorie, spritzer, summer, weight loss, white wine, white wine spritzer, Wine

  
I had always heard of a white wine spritzer and Weight Watchers always mentioned them as a good lower calorie drink choice, but I never tried one until recently. What on earth was I waiting for??? On a hot summer day, this is such a refreshing drink choice and it doesn’t weigh you down like straight wine can. We recently enjoyed these at my birthday picnic (see previous post). They are especially great for people that aren’t big drinkers. My inlaws don’t drink much, but they really enjoyed these!

These are a commonly made drink, so you can easily order them when you’re out on the town. They are also super easy to make, so they’re perfect for home parties or picnics. The other great thing about spritzers is that you can make them to suit your tastes and desires. Below I’ll share a suggested recipe, but if you want to lower calories or alcohol content just increase the amount of club soda to wine ratio. Club soda has zero calories so you  get the bubbly without the alcohol calories!

If you’re like me and are late to the spritzer game, I hope you’ll give this refreshing beverage a try!

White Wine Spritzer

1/3 part club soda

2/3 part white wine (I really like to use Sequin – Delicately Bubbled Pinot Grigio)

1 lime wedge – squeeze into spritzer and then drop in

Just add all ingredients to glass and gently mix. I guess you could make it by the pitcher for a party, but it might go flat over time. I also like to start with ice cold ingredients, so I don’t have to add ice, which will water it down when it melts.

Cheers!

Balsamic Vinaigrette Recipe – An Easy to Make Low-fat Dressing/Marinade

Tags

Balasamic Vinegar, Balsamic Vinaigrette, Cooking, Dressing, Easy, Food, healthy, low-fat, marinade, Olive Oil, Quick, salad, Salad Dressing

  
The great thing about making your own foods, rather than buying them, is you know EXACTLY what is in the food. You get fresher, healthier foods with less chemicals. You can also more accurately track the nutritional values of the food.

Today I thought I would share my super-easy to make Balsamic Vinaigrette recipe. It’s so tasty and versatile. In addition to using it on green salads, I’ve used it on my Southwestern Layered Salad (see previous post for recipe) and as a meat marinade on both chicken and beef.

Another great thing about this recipe, is that you can adjust the oil to vinegar ratio to fit your taste or fat content desires. I usually go 50/50, but at times I do use more vinegar to lower the fat content. Balsamic vinegar is such a mild vinegar, you can get away with doing this and still get good flavor.

Balsamic Vinaigrette

Note: My recipe is based on the size of my salad dressing container. Adjust quantities to suit your needs.

3/4 cup olive oil

3/4 cup balsamic vinegar

1 crushed and chopped garlic clove (I use my garlic press)

1 tbsp fresh basil, finely chopped (can substitute 1 tsp dried basil, but fresh is best!)

1/2 tsp salt

1/4 tsp black pepper

Put all ingredients in your container, shake or whisk vigorously and enjoy!

Tip: When dining out, don’t be afraid to bring your own salad dressing. Dressings can be a diet killer! I do this all the time. I just order my salad with no dressing or dressing on the side. I take a little teasing, but hey! They don’t have to wrestle my bod into jeans!!!