Roasted Cauliflower

Roasting always makes vegetables taste delicious. 

Roasted Cauliflower inspired by a recipe from The Food Network Kitchens Favorite Recipes

1 medium head of cauliflower

2 cloves garlic, chopped finely

3 tbsp. olive oil

1 tsp. salt

1/4 tsp. black pepper

Preheat oven to 450 degrees.

Chop the cauliflower into bite sized florets and spread on a baking sheet.  In a small bowl, mix the olive oil and chopped garlic.  Pour on top of cauliflower.  Sprinkle with salt and pepper.  Toss to coat.  Bake for 20-25 minutes, until tender and the breadcrumbs are browned.

Easy Macaroni & Cheese

This is my favorite recipe for macaroni and cheese by far...and the simplest!  With only 5 ingredients, low fat milk, and no butter what's not to like??  I have tried a zillion macaroni and cheese recipes.  I usually gravitate towards ones that are baked, but this was so delicious and creamy, I loved it just the way it was.  You could always bake it if you would prefer it that way.



Easy Macaroni & Cheese recipe from Cate's World Kitchen

2 cups of dried pasta (I used penne, but you could use elbows, bowties, etc.)

2 cups of 2% milk

1 cup of shredded cheddar cheese

1 tsp. dijon mustard

1tsp. salt

Bring the pasta and mik to a simmer on low heat.  Cook on low for around 15-20 minutes, until pasta is tender.  Make sure you stir very frequently, so the milk does not stick to the pan.  Remove from heat.  Stir in salt, dijon, and cheese. 

Pasta Con Broccoli

Anything with pasta and cheese is comforting to me. This was simple, easy, delicious comfort food.

Pasta Con Broccoli adapted from this recipe, originally from The Pasta House Co. in St. Louis

8 oz. penne pasta

1 1/2 cups fat-free half and half

3 tbsp. unsalted butter

2 minced garlic cloves

1/2 cup canned tomato sauce

2 cups chopped frozen broccoli

salt and pepper, to taste

1/2 cup grated parmesan cheese

Boil a large pot of salted water.  Cook the pasta until halfway done (about 5 min. for the penne I used).  Drain pasta and return to pot.  Add half and half, butter, garlic, and tomato sauce.  Bring to a boil and add broccoli, salt and pepper to taste.  Boil for about another 4-5 minutes (on med-high) until the pasta is cooked and the sauce is thick.  Stir frequently or the sauce will stick to the bottom of the pan.  Remove from heat and add parmesan cheese.

Serves 4.

7 Layer Dip

An old favorite standby....

7 Layer Dip adapted from this recipe from allrecipes.com

1 16 oz. can of fat free refried beans

2 tbsp. taco seasoning mix
1 cup light sour cream
1 cup salsa
1 cup shredded lettuce
1 cup Mexican Style Shredded Cheese
1/2 cup sliced green onions

Mix refried beans and taco seasoning.  Spread on the bottom of a 9 inch pie plate.  Layer all remaining ingredients.  Cover and refrigerate for a few hours before serving to let the flavors meld.  Serve with tortilla chips.

Pumpkin Dip

I made this to go with apples for dessert.  It was really good!  The original recipe calls for 6 oz. of reduced fat cream cheese.  I used 8oz.  If you want it sweeter, I would just use the 6 oz.

Pumpkin Dip from this recipe from Cooking Light

8 oz. reduced fat cream cheese

1/2 cup brown sugar, packed
1/2 cup canned pumpkin

2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
Cut up apple slices

Put all ingredients in a small bowl and beat at medium speed until well mixed.  Cover and chill at least 30 minutes.  Serve with apple slices or grahm crackers.

Black Bean Tortilla Casserole

I cannot say enough good things about  this recipe!  I feel like I have tried a million different Mexican recipes a million different ways.  It's usually a combination of meat, beans, corn, salsa, cheese, tortillas, etc.  This recipe was different and absolutely delicious.  It is also very versatile and can easily be adapted to whatever you like/have on hand.  Just so you know, Marc and I both don't like zucchini very much.  However, it was SO good in this recipe.  I cannot wait to make it again soon!

Black Bean Tortilla Casserole (adapted from this recipe from Cara's Cravings)

1 small onion, diced

1 medium green bell pepper, diced

4 cloves garlic, chopped
1 medium zucchini, diced
1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 can black beans, rinsed and drained 
1 can mild Rotel with chiles
6 oz. fat free or reduced fat cream cheese
1/4 cup chopped cilantro
2 scallions, chopped
2 6" whole wheat tortillas
1 cup shredded cheddar cheese  

Preheat oven to 400ºF. Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.

Add the black beans and Rotel. Bring to a boil, then reduce heat to a simmer. Stir in cream cheese.  Finally, mix in the chopped cilantro and scallions. Remove from heat.

Spray a 9x9 with nonstick cooking spray. Pour the vegetable mixture in the bottom of the pan. Cut 2 tortillas in half and arrange to cover pan. Top with about a cup of shredded cheese.
Bake for about 15 minutes, or until hot and bubbly. 

Banana Bread Cookies

I was tired of making my usual banana chocolate chip muffins so I wanted to try something new.  These were delicious!  The original recipe called for sliced bananas, but I used mashed because I had them in the freezer.  I loved how soft and moist these came out.

Banana Bread Cookies (original recipe here from With a Cherry on Top)

1 1/4 cups Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Cinnamon
6 Tbsp. Unsalted Butter, at room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 Tsp. Vanilla Extract
1 cup Old Fashioned Oats
1 cup Semi-Sweet Chocolate Chips
3 Bananas, chopped (I used mashed.)

Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda and cinnamon. Set aside.

In a large bowl, beat the butter, sugar and brown sugar for around 1 minute, until it starts to have a crumbly texture. Add in the egg and vanilla and continue beating for about another minute, until mixture becomes smooth and creamy. Add in half of the flour mixture and blend in at a low speed. Add in the remaining flour mixture and continue blending in on low. Add in the oatmeal and chocolate chips. Mix until evenly distributed throughout the mixture. Mix in the mashed banana.

Using a tablespoon, drop the dough onto a baking sheet lined with parchment paper. Bake until the edges are lightly browned (about 15 minutes). Cool on a cooling rack.

Store in an air-tight container or resealable bag for up to 4 days (or longer if kept refrigerated).

Italian Beans & Greens

I first had this at an Italian restaurant called Umberto's in Myrtle Beach, SC.  They serve this as a starter with every meal.  It was so delicious that I had to take a chance and ask for the recipe.  I didn't really think they would give it to me, but lo and behold the waiter came back with a typed up copy.  Apparently I wasn't the first person to ask, and the restaurant was nice enough to have a revised, simplified version on hand for customers who asked. 

I've made this several times since, and it is pretty filling.  It is also really easy to make!  It's almost like a really thick soup and we usually just eat as a main course with some Italian bread.

Italiana Beans and Greens
2 cans of Northern White Beans
3/4 of a can of chopped collard greens (drained)
1 can of chopped tomatoes with juice
4 chopped garlic cloves
1 small onion, sliced
1 tbsp. olive oil
1 tbsp. ham base (Make sure you use this!)
Salt & Pepper to taste

Mix everything in a large, glass baking dish.  Cook for 1 1/2 hours, covered. 

Sweet & Salty Granola

I have tried MANY different granola recipes.  I've liked them all to some extent, but when I made this one, I stopped searching.  This is the only granola recipe I will use now.  This was the first time I used olive oil in a granola recipe and it really made a difference.  I make this almost every week to use for breakfast or snacks.    You won't be sorry if you try this recipe!

Sweet & Salty Granola  (Adapted from The New York Times)

3 cups old-fashioned oats

1 cup dried cranberries (or any dried fruit)

3/4 cup wheat germ

1 cup of chopped nuts (I use peanuts or almonds)

3/4 cup maple syrup (I've used regular syrup, which is fine, but maple really makes a difference.)

1/2 cup olive oil

1/2 cup brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1 egg white

Preheat oven to 300 degrees.  In a large bowl, combine oats, nuts and fruit.  Mix in the maple syrup, olive oil, brown sugar, salt, and cinnamon.

In a bowl, whist the egg white for about 2 minutes, until it becomes foamy.  Mix into the rest of the ingredients.

Spray a cookie sheet with cooking spray.  Press the granola mixtures down into the pan evenly.  Bake for about 45 minutes, until slightly browned.

Once it is cooled completely, I break into clusters and store in Ziploc bags.

Banana Chocolate Chip Muffins

These are hands-down my favorite muffins.  I stumbled across a blog called For the Love of Cooking and found this recipe.  The muffins come out moist and delicious and are easy to make.  They are also a good way to use up ripe bananas.  I make these all the time!

***I have recently discovered that if you have very ripe bananas that are in danger of becoming rotten, put them in the freezer before then.  The peels will turn black, but when you take them out and peel them, they will be ready to use.

Banana Chocolate Chip Muffins original recipe here 

1 3/4 cup flour

1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of canola oil
1/2 cup of fat free vanilla yogurt
1 tsp vanilla extract
2 large, very ripe bananas
1 cup semisweet chocolate chips


Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients.  Don't overmix. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool completely before storing.

Bacon, Tomato & Onion Pasta

So, we have had a busy past couple of weeks.  We were out of town for two weeks visiting family.  While it was great to be with everyone, I can't say I was sorry to be home.  I missed my house, my bed, most of all cooking.  The night we got home, all I wanted was comfort food.  And when I think comfort food, I think of something I grew up on and ate very frequently- pasta. 

I got this recipe awhile ago out of a Rachel Ray magazine.  I made a few changes and halved the recipe.  To me, this was simple comfort food.  It only has a few ingredients and is not anything fancy, but it defintely hit the spot.   Oh, and I don't normally cook with bacon, but we had some left over, so this recipe was perfect.

Bacon, Tomato & Onion Pasta adapted from Rachel Ray Magazine

8 oz. thin spaghetti

5 slices of bacon

1 medium onion, thinly sliced

1 large egg yolk

1 medium tomato, chopped

1/4 cup parmesan  cheese, plus extra for sprinkling

1/2-3/4 cup reserved pasta cooking water

salt and pepper

In boiling, salted water, cook spaghetti until al dente. Reserve 3/4 cup pasta water.  In a large pan, cook 5 slices of bacon over medium heat until crisp.  Remove bacon and discard most of the bacon fat, except 1 tablespoon.  Add onions and cook over medium-high heat, stirring until softened.  Add chopped tomatoes of and cook for 2 minutes more.  Add pasta water (start with 1/2 cup) and bring to a boil.  Add the rest of the water if needed.  Stir in the spaghetti and remove from heat.  Stir in the egg yolk.  Add the bacon and 1/4 cup grated parmesan cheese.  Season with salt and pepper.  Serve with extra cheese on top.  

Grilled Steak Fries with Citrus-Thyme Aioli

Sorry, this picture is so terrible, but the end result was quite delicious.  I got this recipe from watching Bobby Flay's Grill It!  Since I didn't feel like making Marc bother with the grill, I broiled them in the oven instead.  I made these to go along with turkey burgers the other night.  I usually have a hard time getting my oven fries crispy and browned.  Since I can eat potatoes cooked ANY way, it usually doesn't bother me too much, but I still keep trying.  These turned out perfectly golden and crisp.  I am also usually too lazy to make any dipping sauce to go along with my fries.  Ketchup is just so much easier.  I am so glad I actually took the time to make the aioli.  It had a slight citrus flavor and the coolness really complemented the hot fries. 

Grilled Steak Fries with Citrus-Thyme Aioli from this recipe from http://www.foodnetwork.com/
1 cup mayonnaise
2 cloves garlic, smashed to a paste
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred (I only had regular.)
1 1/2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon smoked paprika
1 tablespoon honey
Kosher salt and freshly ground black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil
1 1/2 teaspoons finely chopped fresh thyme leaves (I used fresh rosemary instead.)

Preheat oven to broil.

In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Place evenly on a baking sheet and brush the potatoes with oil.  Season with salt and pepper, to taste.  Broil for 10 minutes and then flip fries to the other side.  Cook for around another 10 minutes, until fries are golden brown. 

Serve warm with aioli.

Turkey Burgers with Carmelized Onions

I love hamburgers.  I also love turkey burgers.  I know some people eat turkey burgers because they think they are healthier for you, but I buy lean ground beef and ground turkey meat that have the same amount of fat.  I think you could make this with either one.  I honestly thought these were the best turkey burgers I have ever had.  I kind of made up the recipe as I went along and added what I thought would go.  The grated carrots added moisture and helped me feel better about squeezing in some veggies.  The chipolte pepper added just a hint of spiciness.  I might add more next time.  Overall, these were juicy and  flavorful- everything I look for in a burger.  I will definitely be making these again.

Turkey Burgers with Carmelized Onions

1 large onion

1 1/4 pound ground turkey

1 cup grated carrot

1 cup shredded cheddar cheese

1 chipolte in adobo sauce, finely chopped, plus about a teaspoon of the juice

2 garlic cloves, minced

1 tsp. salt

1/4 tsp. of pepper

2 tbsp. parsley, chopped

1/2 tsp. onion powder

Preheat oven to broil.

Cut onion into thin slices.  Sautee in a little olive oil over medium heat, stirring frequently.  It took about 20-25 minutes for the onions to be soft and carmelized.  Set aside.

In a large bowl, combine all other ingredients (besides onion).  Mix well and form into flat patties.  This can make anywhere from 4-6 patties, depending on how big or small you want them.  Place burgers on a baking sheet and place on the top rack.  Broil for around 10 minutes on each side, or until burgers reach 165 on a meat thermometer.  Serve on hamburger buns (or Arnold's Sandwich Thins) and top with carmelized onions.

White Pizza with Roasted Mushrooms

This would be a good appetizer or good served with a salad for dinner.  This pizza was very tasty.  I really liked the mixture of the mushrooms, ricotta and Pecorino cheese, along with the fresh flavor of the herbs.  I followed the recipe as is, but next time I will add some chopped garlic and carmalized onions or shallots.

White Pizza with Roasted Mushrooms  from Cooking Yourself Thin Faster

3 tbsp. olive oil

1 store bought pizza dough

1 cup reduced fat- ricotta cheese

3 tbsp. grated Pecorino Romano Cheese

Freshly ground pepper and salt to taste

5 oz. mushrooms, stems removed, any variety depending on what you like (I just used white.)

1/4 tsp. fresh rosmary or sage, chopped

Preheat oven to 450.  Spray a baking sheet with cooking spray or use a tbsp. of olive oil.

Stretch the pizza dough onto the baking sheet, covering as much as the pan as possible.  Brush with 1 tbsp. of olive oil.

Spread the ricotta cheese over the pizza.  Sprinkle with Pecorino and pepper.  Tear the mushrooms into small pieces and place in a small bowl.  Toss with the remaining tbsp. olive oil, the rosmary or sage, and salt and pepper to taste.  Scatter the mushrooms over the top of the cheese.

Bake for about 15-20 minutes, until crust is brown and golden.

Servings:  8-12 for an appetizer          Calories:  160          Total Fat:  9 g

Corn Salsa with Lime

This is an easy, decicous Weight Watchers recipe from Gina's Weight Watchers Recipe's Blog.

Corn Salsa with Lime from this recipe from http://www.skinnytaste.com/

4 cups cooked corn (20 oz)

2 vine ripened tomatoes, seeded and diced

1/2 red or white onion, diced

2 scallions, chopped finely

1 jalapeno, chopped finely (remove most of the seeds)

2 tbsp. chopped cilantro

1 1/2 limes, juice of

ancho or chipotle chili powder, sprinkle to taste

salt and pepper to taste

Combine all ingredients in a large bowl.  Refrigerate for at least an hour. 

Serves:  6        Serving Size:  about 1 cup       Calories:  104       Points:  1.25 WW points

Watermelon Margaritas

When I saw these in the July issue of Cooking Light, I knew I had to try them.  They were delicious and refreshing.  These margaritas seemed a lot lighter than regular margaritas and are great for the summer.  At only 105 calories, definitely give them a try!

Watermelon Margaritas from this recipe from Cooking Light

 Yield: 6 servings

2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)
Lime wedges or watermelon balls (optional)

1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.

2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.

Calories:105      Fat:0.2g (sat 0.0g,mono 0.0g,poly 0.1g)
Protein:0.6g      Carbohydrate:14.1g
Fiber:0.4g         Cholesterol:0.0mg
Iron:0.2mg        Sodium:1mg
Calcium:7mg

Bittersweet Chocolate Souffles

I made these for a special dinner and they came out fabulous!  I really liked the chocolate flavor and texture.  They were also pretty simple and didn't take too much time.

Bittersweet Chocolate Souffles from Cooking Light

Prep:  20 min.  Cook:  20 min.

Cooking spray

2 tablespoons granulated sugar

3/4 cup granulated sugar, divided

1/2 cup Dutch process cocoa

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/2 cup 1% low-fat milk

1 teaspoon vanilla extract

2 large egg yolks

4 large egg whites

1/8 teaspoon cream of tartar

3 ounces bittersweet chocolate, finely chopped

1 tablespoon powdered sugar

1.  Preheat oven to 350.

2.  Coat 8 (4 oz.) ramekins with cooking spray, and sprinkle evenly with 2 tablespoons granulated sugar.  Place ramekins on a baking sheet.

3.  Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan.  Gradually add milk, stirring with a whisk until blended.  Bring to a boil over medium heat.  Cook until thick (about 3 min.), stirring constantly.  Remove from heat and let stand for 3 min.  Gradually stir in vanilla and egg yolks.  Spoon chocolate mixture into a large bowl and cool.

4.  Place egg whites in a large bowl;  beat with a mixer at high speed until foamy.  Gradually add 1/4 cup granulated sugar and cream of tartar, beating until stiff peaks form.  Gently stir 1/4 of egg white mixture into chocolate mixture.  Gently fold in remaining egg white mixture and chopped chocolate.  Spoon into prepared ramekins.

5.  Bake at 350 for 15 minutes or until puffy and set.  Sprinkle with powdered sugar.  Serve immediately.  Yield:  8 servings  Serving size:  1 souffle

CALORIES:  206   FAT:  5.5 g  FIBER:  2.3 g

Macaroni Salad

I LOVE macaroni salad.  I could eat it any which way.  This recipe was really delicious.  The good thing about it is that you can change it to fit your tastes.  Add or omit any vegetables you like to suit your preferences.

Macaroni Salad (adapted from http://www.allrecipes.com/)
8 oz. elbow macaroni
3 eggs
1/2 cup light mayonnaise
1/4 cup light Ranch dressing
1/4 teaspoon ground mustard
1 tablespoon of red wine vinegar
1/4 cup finely chopped onion
1/2 cup chopped green or red bell pepper
1/4 tablespoon of celery seed
salt and pepper to taste
1/2 cup cherry tomatoes (halved)
1/2 cup diced cheese (I used mozzarella.)
1/4 cup chopped parsley


1.  Cook pasta in a large pot of boiling water until al dente.  Drain and set aside.

2.  Meanwhile, place eggs in a saucepan and cover completely with cold water.  Bring water to a boil.  Cover and remove from heat.  Let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water and place into an ice bath until cooled.  Peel and chop eggs.

3.  In a large bowl combine all ingredients, except the mayo and ranch dressing.  In a small bowl, combine mayo and ranch.  Stir into macaroni and mix well. 

I like to let it rest in the refrigerator for a few hours to let the flavors meld.

Homemade Pasta Sauce

For my very first blog post I wanted to make a special recipe that has been in the family for years. Growing up, my mother made meatballs and gravy every Sunday. She couldn't fry the meatballs fast enough because we would all stand around her and eat them as they came out of the pan. The following is her recipe, which has been passed down through the years. Though my sisters and I use her recipe, no one's tastes as good as mom's. 

Homemade Pasta Sauce
Olive oil

1/2 large onion chopped

5 cloves of garlic (the more the better)

1/4 cup- 1/2 cup red wine

2 28 oz. cans of crushed tomatoes

Basil

Salt and Pepper

Red pepper ( a couple of shakes)

Cover the bottom of a large pot with oil over medium heat. Saute onions until they are almost translucent,stirring frequently. Add garlic and saute for 2-3 minutes. Next, add the wine and cook for another 2-3 minutes. Add crushed tomatoes, chopped basil, and a couple of shakes of red pepper. I add a little salt then, but it is important to let the flavors meld, so I taste it along the way. Cook on low for 1 1/2- 2 hours, stirring frequently. The longer you cook it, the better!