Recipes You Have To Try.....

Sorry for the leave of absence here on the byrd lately... but something has happened to me.  It's called pinterest, and I'm in deep..... real deep.  I have found so many great inspiring things on there that I find myself waste away all and any free time I have on there, although waste I would call it not.  Anyways..... I also have been busy testing out some of the new recipes that I have been pinning.  Here are a few you HAVE to try!

Spring Pizza - I made this for dinner one night.  It's incredibly light but filling.  I actually like this better than regular pizza!  I made it with a spring salad on the side and I have to say it was the perfect combination.

Doughnut Breakfast Muffins - These were incredibly easy to make and the house smelled heavenly.  I made these for breakfast on Saturday morning.  I also made a large fruit salad with fresh berries.  I did make a few changes to make them healthier.  I substituted the regular flour for wholewheat flour,  the sugar for splenda and the milk for non dairy almond milk. 

 - I loved these Buttermilk Oatcakes with Raspberry Compote!  So did the byrdie family.  I made these Sunday morning and topped them with a smidge of low fat whipped cream.  They were so yummy with the raspberry compote alone that no syrup was needed!  I made enough to freeze for a quick and easy weekday breakfast for the little byrdies.  They were also super filling.... two were more than enough for the mama!

Pizza Cupcakes - now I hate the name of these because to me cupcakes are suppose to be sweet, but that is what they are called.  I made these for an easy dinner on Saturday night.  The little girlie byrds helped me.  Again I made them healthy by subbing out a few things, like making them whole wheat and using reduced fat cheese.  I also omitted the pepperoni and made them with veggies.  I highly recommend making a few with spinach and cherry tomatoes as I did!  They were so good!  I served these with homemade pizza sauce for dipping.  I paired this with fresh diced veggies and some of my skinny dip.

Turkey Taco Lettuce Wraps - I made these for dinner tonight for the hubbs.  He loved them and ate them up!  I made them exactly as the recipe called for.  I also diced up some avocado and tomato to put on top.  The hubbs added some reduced fat shredded Mexican blend cheese and lowfat sour cream.  The best part is at only 134 calories in two, yes two of these.... it is the perfect recipe to make for that man in your life who needs a lot of food to get full!  I highly recommend you try this!  The mama kept hers vegetarian by having hers with black beans. 

Genius Blondies - Now this is the crowning achievement of my week!  These ooey gooey chocolate chip blondie bars are sooooooo good!  Like, I could live on them and eat nothing else for the rest of my life good!  Now here is the kicker..... they are egg free, flour free and they have only 74 calories per bar!  Now.... don't run away when I tell you this, don't be scared, but they are made from..... beans!  I am serious!  I know it sounds weird but trust me, you have to try these!  I can totally vouch for them.  Oh and so can the hubbs :)

Healthy Eats on the Cheap.... Cauliflower Soup

So with a house full of sickies.... it was only natural to make a big pot of soup.  I wanted to make something different than the usual chicken noodle.  Something a little more hearty and wholesome.  I thought about making potato soup.... but I really wanted to make something with a little more veggies and a little less starch.  I had a big beautiful head of cauliflower sitting in the fridge that I got at the farmers market for cheap.  Then I remembered a recipe I had been saving, a soup that mimicked a hearty potato soup made from cauliflower.  This soup was met with smiles and even a second helpings.  It's the best of all things.... easy, wholesome, healthy,  yummy and cheap!

Ingredients

• 2 tablespoons butter
• 2 cups onions, finely chopped
• 4 ½ cups cauliflower (florets, about 1 head)
• 3 cups potatoes  (peeled and diced)
• ½ cup carrots, finely chopped
• 1 teaspoon caraway seed
• 6 cups reduced-sodium fat-free chicken broth
• ½ teaspoon salt
• ¹⁄₈; teaspoon black pepper , freshly ground

Directions

Melt butter in dutch oven over med. high heat.  

Add onion and cook until onion is soft and starts to brown, about 4 minutes.  

Add cauliflower, carrots, potatoes and caraway seed.  Cook for 6 minutes until the cauliflower starts to brown. 

Add broth.  Bring to a boil.

Reduce heat and simmer for 20 min. until veggies are tender.

Slightly mash veggies with potato masher.  Add salt and pepper.

Serve with a crusty bread, or whole grain crackers

Recipes You Have To Try.....

So each of my kiddos have been sick for the last week!  One at a time of course... so it drags out.  First the baby byrd, then the Haylei byrd and now the Sumo byrd.  Sheesh!  Oh and the daddy byrd is not feeling so hot today... so guess who is probably next?  Yep... that aside, since I have been stuck inside my house all week, I have been using it to my advantage.  I have been pretty busy purging and organizing the house.  I have also been cooking up a storm trying a whole bunch of new recipes!  Gotta love Pinterest!   I wanted to share a few of the recipes I have made over the last week that I really really loved!

Cumin Lime and Chickpea Salad (pictured above) -   I actually made this today... I ate it with a dollop of greek yogurt and some lavash.  It is super yummy and easy and... duh duh duh duh healthy!  The baby byrd actually stole it from me and ate it up!

 

Puffed Pancakes - I made this on Sunday morning with fresh fruit and powdered sugar... it was so deli-sh!

 

Salsa Poached Eggs and Grits - I made this one on Friday night.  I used couscous instead of grits, which totally worked.  Brown rice would work well too!  Also if poached eggs aren't your thing... you could cook the eggs separate to your liking ( my hubby prefers over medium).  This was really quick and yummy.  Would be awesome for Breakfast. 

Cucumber Tomato Salad - The husband could not get enough of this!  Again simple, cheap, healthy, yummy and is great on day two as well.  This would be perfect to pack in a lunch with a small pita to spoon it into! 


Have any awesome recipes I should try?  Please leave a comment with a link if you do!  I am always looking for new things to try!

Skinny Tacos on Homemade Whole Wheat Flour Tortillas....

Two out of the three byrdies are sicky over here at the byrdie house.  So needless to say the mama byrd was stuck inside all day.  This is not always a bad thing though... it gave me the opportunity to make some yummy and healthy homemade flour tortillas to go with the tacos I was planning on making for dinner. 

What was so great about these tortillas is that they are made with half whole wheat flour and no lard!  Find the recipe here....


Skinny Tacos Recipe

Ingredients

• Lean & Spicy Taco Meat (recipe follows)
• 3 cups shredded romaine lettuce
• 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
• 3/4 cup diced tomatoes
• 3/4 cup prepared salsa
• 1/4 cup diced red onion
• Homemade Flour Tortillas ( or store bought whole wheat tortillas) 

Directions

 To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.

Lean and Spicy Taco Meat

Ingredients

• 8 ounces 93%-lean ground beef
• 8 ounces 99%-lean ground turkey breast
• 1/2 cup chopped onion
• 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand, or 1 1/4 cups petite-diced tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
• 1/2 teaspoon dried oregano

Directions

 Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked  through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.


261 per serving : Serving size 2 tacos

BBQ Chicken Sandwiches........

I love this recipe for a number of reasons.  The top two reasons happen to be that this is my secret make dinner from leftover chicken recipe..... and it also takes maybe ten minutes to make.  The recipe is given for an individual serving, so it makes it easy to make the exact amount you need.  This is also a great recipe to make and pack for a brown bag lunch.  Did I also mention that it is yummy, and healthy? 

BBQ Chicken Sandwiches

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons bbq sauce
1 tablespoon of olive oil
2 slices of red onion
1 lettace leaf
1 whole wheat sandwich bun

Directions

Combine chicken, carrots and bbq sauce in a microwave safe bowl and mix.  Set aside.

In a small skillet add olive oil and heat over medium heat.  Add red onion slices and saute until onions are caramelized, about 3 minutes.

Microwave chicken mixture for 45 seconds, stopping to stir halfway through.

Place sandwich bun on a baking sheet or broiler pan and place under the broiler to lightly toast.

Assemble sandwiches by placing lettace on bottom half of bun and topping with chicken mixture.  Top with sauted onions.  Top with other half of bun and enjoy.

I like to serve this sandwich with baked beans.

324 calories in each chicken sandwich

Linguine and Clams........

So I made this for dinner last night... It was hands down one of the top five yummiest dishes I have ever made.  It's really easy and surprisingly very cheap to make.  Also,  as usual it is healthy and low in calories (one serving consists of 8 clams and 1 cup of cooked pasta with broth, and has only 318 calories!)

Linguine and Clams:

Ingredients

1 1/2 pounds clams in shells
1 cup salt ( for soaking)
1/4 cup chopped shallots
1 tablespoon olive oil
1 3/4 cups reduced sodium vegetable broth or one 14.5 ounce can reduced sodium chicken broth
1/4 cup dry white wine
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
4 cups hot cooked multigrain or whole wheat linguine (about 10 ounces when uncooked)
fresh italian flatleaf parsley
finely shredded Parmesan cheese

Directions

Scrub clams under cold running water.  To soak clams, in an 8 quart dutch oven or heavy pot combine 4 quarts cold water and 1/3 cup salt; add clams.  Soak for 15 minutes; drain and rinse.  Discard water.  Repeat soaking , draining and rinsing twice.

In a very large skillet cook shallots in hot oil over medium heat about 2 minutes or until lightly browned.  Add broth, wine, lemon juice and crushed red pepper.  Bring to boiling.  Add clams; reduce heat to medium-low.  Cook, covered for 8 to 10 minutes.  Discard any unopened clams.

Toss together clams and spaghetti.  Top with parsley and sprinkle with Parmesean cheese. 

Makes 4 Servings

Italian Penne with Fresh Mozzerella....

Made this for dinner tonight.... super easy, fresh ingredients, and so good!  Takes about 30 minutes to make and has only 256 calories per serving!  You could even indulge a bit and have a slice of fresh french bread with it.  (FYI french bread that you buy in the bakery section of your grocery store contains 150 calories per slice!  And that's with nothing on it... )


Italian Penne

Ingredients

3 ounces dried whole grain penne pasta ( about 1 cup)
nonstick cooking spray
1/3 cup chopped onion
2 cloves of garlic minced
1 14.5 ounce can of no salt added diced tomatoes
1 14 ounce can of quartered artichokes, drained and halved
1 cup chopped cooked chicken breast
1/4 cup kalamata olives sliced
1/8 teaspoon salt
1/8 teaspoon black pepper
2 ounces of fresh mozzarella cheese, coarsely chopped
2 tablespoons fresh basil leaves

Directions

Cook pasta according to package.  Drain and set aside

Lightly coat a large saucepan with cooking spray; heat over medium heat.  Add onion; cook about 3 minutes or just until tender.  Add garlic; cook for 1 minute more.  Stir in tomatoes, artichokes, chicken and olives.  Cook and stir about 5 minutes or until heated through.  Stir in cooked penne, tossing gently to heat through.  Sprinkle with salt and pepper.  Top with fresh mozzarella and basil.

Makes 4 servings
Serving size 1 1/2 cups

Sarah's Lean Mean Egg Sandwich.....

The key for me is to find easy, quick, filling and yummy choices to get me through my day.  Between the byrdies and the household I have very little time to food prep and cook for myself.  This is my new favorite thing to eat.  It's super quick and filling and it only has 225 calories! The best part is it takes only 5 min. to put together.

Sarah's Lean Mean Egg Sandwich

Ingredients

1 whole wheat sandwich thin ( I use orowheat multigrain with flax seed)
1/2 cup liquid egg substitute ( like eggbeaters)
1 tablespoon of feta cheese crumbles
2 tablespoons of brushetta ( I love trader joes brand)
1 cup of baby spinach leaves

Directions

Pour liquad egg substatute into a microwave safe mug.  Microwave on high for 1 1/2 minutes.  This will cook the egg and make it into a convienant patty like shape.

Toast the sandwich thins in toaster.  Spread one tablespoon of brushetta on each sandwich thin slices.  arrange spinach leaves on one of the sandwich thins.  Carefully scoop egg out of mug and set on top of spinach.  Sprinkle Feta crumbles on top of egg and top with remaining sandwich thin. 

I eat this with a peace of fruit for a filling and healthy lunch ( would be great for breakfast too!)

Sarah's Dutch Oven Pot Roast.....

So I made pot roast for dinner tonight.  This is by far my favorite way to make it.  The flavor of the pot roast cooking for hours in the dutch oven  are unmatched.  I keep the seasoning simple... and cook the veggies along with the roast in it's own drippings.  This recipe also makes for the best gravy because it yields a nice helping of drippings with an excellent flavor. 

Sarah's Dutch Oven Pot Roast

Ingredients:

3 to 3 1/2 pound chuck shoulder pot roast
1 tablespoon extra virgin olive oil
1 cup beef broth 
3 carrots peeled and sliced
3 russet potatoes cleaned and cubed
3 celery stalks sliced
2 teaspoon Mrs. Dash (original)
2 cloves of garlic minced
1 teaspoon dried basil

For gravy:

2 tablespoons cornstarch dissolved in 2 tablespoons of water
1/2 teaspoon dried basil

Directions

Combine  Mrs. Dash, minced garlic and 1 teaspoon of basil.  Press into beef pot roast.  Heat olive oil in dutch over over medium heat.  Add the pot roast and brown on both sides. 

Add 1 cup of beef broth and bring to a boil.  Reduce heat and cover tightly.  Let simmer for 2  to 2 1/2 hours.  Add vegetables and cover.  Continue to cook for 3 to 4 hours or until veggies and roast are fork tender. 

Remove pot roast and veggies and keep warm.  Skim fat from cooking liquid.  Stir in cornstarch mixture and 1/2 teaspoon basil.  Cook and stir for 1 minute or until thick and bubbly.  Carve pot roast and serve with veggies and gravy. 

Citrus Marinated Pork Chops.....

I don't cook pork chops too often.  I'm not sure exactly why... my family loves them.  I think that a lot of it has to do with the fact that I was around 20 before I actually tried a pork chop for the first time.  I personally am not a fan of breaded pork chops... in fact I like them when they are thin cut and have a light but flavorful seasoning.  Tonight I made a Citrus Marinade and let the pork chops soak in it for over 4 hours.  They were light and flavorful and the perfect pairing for the Mac and Cheese and salad that was also served. 

Citrus Marinated Pork Chops

Ingredients

4 boneless pork chops
1/2 cup of orange juice
2 tablespoons of olive oil
1 teaspoon minced garlic
1 teaspoon of chili powder
1/4 teaspoon of coarse black pepper

Directions

Place pork chops in a self sealing plastic bag.  Combine remaining ingredients and pour over the chops.  Seal bag and refrigerate for 4 - 24 hours.  Remove chops from marinade discard marinade.  Place chops on broiler pan and broil on high for 12 to 15 minutes turning once half way through. 

Sarah's Mac and Cheese

Before you read on... understand that this dish... is not healthy for you.  It is a truly yummy, indulgent comfort food which I believe is necessary from time to time.  I made this dish for dinner tonight.  I paired it with thin sliced pork chops and a spinach and apple salad.  I find that if you are gonna make something heavy like this... keeping the other dinner items on the light side help.

Sarah's Mac and Cheese

Ingredients

salt
vegetable oil
1 pound of elbow macaroni
4 cups of milk
1 stick of butter (8 tablespoons)
1/2 cup of all purpose flour
2 cups of gouda cheese grated
1 cup of mild chedder cheese grated
1 cup of aged asiago cheese grated
1 cup of raw milk chedder cheese grated
1/2 teaspoon of pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh sourdough bread crumbs ( 5 slices of sourdough bread crusts removed)

Directions

Preheat the oven to 375 degrees

drizzle oil into a large pot of boiling salted water.  Add macaroni and cook according to the directions on the package usually 6 to 8 minutes.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don't let it boil.  Melt 6 tablespoons of butter in a large pot and add the flour.  cook over extra low heat for 1 minute stirring with a whisk.  While whisking add the hot milk and turn up the heat.  Continue whisking until thickened and smooth.. usually 3 - 5 minutes.  Turn off the heat and add all the cheeses, 1 tablespoon salt, pepper and nutmeg.  Add cooked macaroni and stir well.  Pour into greased 3 quart baking dish.

Melt remaining two tablespoons of butter and combine with the fresh bread crumbs.  Sprinkle breadcrumbs on the top.  Bake for 30 to 35 minutes or until the sauce is bubbly and the macaroni/breadcrumbs are browned on top.  

Age Old Comfort Food.... Meatloaf

Ah..... meatloaf.  Love it or hate it?  I happen to hate every meatloaf I have ever tried... except mine.  Funny thing about this age old comfort food..... this was a staple for dinners in the 1950's.  In fact it stayed that way well through the 70's before falling out of favor (probably had something do with those darn leg warmers and work out wear everyone was running around in in the 80's).  No seriously jokes aside.  My eight year old begged me for over a week to make meatloaf.  I don't know what took me a week..... it's so easy and quick.  It being filling and cheap doesn't hurt either.  Another plus is you probably have all the ingredients in your kitchen right now.  This recipe is a mix from my mother in laws recipe that my husband grew up on and my own twist.  We always have it with mashed potatoes and green beans, isn't that written somewhere in stone?  That you have to have green beans and mashed potatoes with meatloaf?  No?  Huh coulda sworn it was.....


Nancy's Meatloaf with A Twist of Sarah

Ingredients

1 pound of lean ground beef
1 cup of crushed saltine crackers
1 small onion chopped
1 egg beaten
1 8oz can of tomato sauce
1 tsp. onion powder
1 tsp. Worcestershire sauce
1 tbsp. garlic salt
salt and pepper
dried parsley
ketchup

Directions

Preheat oven to 350 Degrees.

In a large bowl using your hands.... mix ground beef with cracker crumbs, egg and onion.
Next add the onion powder, Worcestershire, and garlic salt.  Mix well with hands.

Sprinkle with salt and pepper ( how much is totally up to your preference) and parsley (again your preference as to how much). Add a small amount of Ketchup to the mix... about 1/4 a cup.

Add tomato sauce to the mixture a little at a time mixing up with your hands as you do this.  Now if you feel like it has a good consistency and you haven't' used the whole can than that is fine.  I just do it until it feels right.  It should be clumpy together.. but moist not dry.

Place in a standard loaf pan.  Press down until it is flattened and even in the pan (but do not smash it too much) just enough until the pan is filled.  Brush the top with a good layer of ketchup.

Bake in the oven for 45 min.  Serve with mashed potatoes and green beans.  Keep the ketchup handy for additional dipping... as the byrd family does!

Simple and Traditional Split Pea Soup.....

Traditonal Split Pea Soup.... is if it ain't broke than why fix it?  I know there are a lot of spin offs on split pea out there... but I still favor the traditonal slow cooked in a large heavy pot or dutch oven with a ham bone.  Call me old fashioned.... but there is just something so simple and perfect about cooking it that way.  I made a big heaping pot for dinner tonight.  Needless to say.... while I was hoping for leftovers for tommorrow, I don't think there will be any. 

Funny that this Jar that was sitting quietly on my pantry shelf would make a big helping of hearty, comforting goodness.........



Split Pea Soup Recipe

Ingredients

2 tbsp. butter
1 medium onion, diced
3 stalks celery, chopped
3 carrots, sliced or diced
2 bay leaves
1 tablespoon fresh thyme
Salt & pepper to taste
2 cups of dried split peas
6 cups broth of choice. I prefer Chicken Broth.
1 smoked ham hock or ham bone (omit if you are a vegetarian) You could also use 1 cup of diced ham.

Directions

In a large, heavy pot (about 4 quarts in size) melt the butter and add the vegetables, and cook until the onions are soft. Add the bay leaves, thyme, and salt & pepper and stir. Add the split peas and stir to coat with the spices and the butter, then add the broth and the ham hock/ham bone. Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth. The soup is ready when the peas are soft, anywhere from 1 1/2 to 3 hours.

 

The final result.... waiting to be dished up!

Chorizo.... Beyond the Eggs

We here at the byrdie house love Chorizo and eggs.  There is just something about the Mexican pork sausage that has such a robust flavor.  Most chorizo is seasoned with smoked paprika and chili's which make it satisfying even on it's own.  I had some chorizo sitting in the fridge and decided that I wanted to cook it with something other than eggs. 
This Chickpea and Chorizo soup is so easy and yummy.  It makes for the perfect meal on chili nights.  Not to mention as it simmers your whole house will smell like heaven.  The Byrdie family is eating this as I type.




Chickpea and Chorizo Soup
makes about 2 quarts

12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper

Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

My Favorite New Snack : Homemade Fruit on The Bottom Yogurt

Here's a little bit of trivia about me.  I love yogurt.  I have tried all different kinds.... every brand and every type imaginable.  Recently however, I have become a big fan of making my own mixes at home.  The only problem is portablity.  Well now my problem is solved.  With the help of 1/2 pint mayson jars.... you can make your own fruit on the bottom yogurts and even better, they are portable!  You can make any mix you like. 

 

For my mix.... I used plain Greek yogurt, berry jam, fresh blueberries and topped with a drizzle of honey and granola. 

 

I would love to hear what your favorite kind of yogurt is..... I am always up to try something new!

How to Make Buttermilk Quick Bread with 10 Variations.....

I was so excited when I came across this recipe.  I love basic recipes that you can manipulate and change! 

Basic Buttermilk Quick Bread Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
Basic Variations:
• Sugar can be reduced to a tablespoon for more savory breads.
• Up to half the flour can be substituted with an alternative flour.
• Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon.
• Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
• Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.


10 Variations:
1. Cranberry-Walnut Loaf (pictured above) - 1 c. dried cranberries, 1/2 cup toasted and chopped walnuts, 1 tsp vanilla, zest from one orange
2. Apple-Cinnamon Loaf - 1 c. diced apples, 1 tsp cinnamon, 1/2 cup toasted and chopped nuts
3. Cherry-Almond Loaf - 1 c. dried cherries, 1/2 cup toasted and chopped almonds, 1 tsp almond extract
4. Blueberry Loaf - 1 c. fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon
5. Ginger-Orange Loaf - zest from two oranges, 1/4 cup minced crystallized ginger, 1 tsp cinnamon, pinch of cloves, pinch of nutmeg
6. Herbed Sun-dried Tomato and Cheese Loaf (pictured below) - reduce sugar to 1 T, 1/2 c. grated cheese, 1 tsp oregano, 1/2 tsp thyme, 2 T minced sun-dried tomatoes
7. Onion-Dill Loaf - reduce sugar to 2 T, one minced onion cooked until soft, 1 T minced fresh dill
8. Pesto Loaf - reduce sugar to 1 tablespoon, 1/4 c. pesto, 1/2 c. shredded parmesan cheese
9. Spicy Jalapeno Loaf - reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 c. shredded cheddar cheese, 2 tsp chili powder
10. Irish Soda Bread Look-Alike Loaf - reduce sugar to 1/4 cup, 1 T caraway seeds, 3/4 cup raisins

Source:
The Kitchin

Sarah's French Onion Soup.......

Hello my lovilies... I hope your having a fantastic weekend.  The bird family had a busy day.  We were out of the house for most of the morning.  When we got home... the mama decided that I would make a batch of my french onion soup.  I love cooking this soup when the family is home.  The house smells so heavenly.... and it just creates a certain comforting feeling.  I thought I would share the recipe with you.  The key to this... is letting it cook for a long time.  The ingredients are simple and few, in fact you probably have everything in your pantry/fridge right now. 

Ingredients
About 2 1/2 pounds yellow, white, or red onions
1/4 cup (1/2 stick) unsalted butter
Salt
4 cups beef stock
Freshly ground black pepper
Slices of french Bread
Gruyere, Provolone or Parmesan cheese( I favor sliced provolone) 

Instructions

 Gather your ingredients. You should have about 4 hours until dinner; this soup takes a while to cook.

 Cut each onion in half lengthwise, then slice into half-moons. Slice these half-moons in half again.

 Scrape all the cut onions into a bowl. You will have at least 6 cups of chopped onions — probably more.

 Cut a stick of butter in half, and then into a couple of big pieces.

 Place your skillet,saucepan or my favorite a dutch oven over medium heat and add the butter. Let the butter melt.

 After the butter melts and foams up, add the onions. Stir them to coat well with butter, and sprinkled them thoroughly with about a teaspoon of salt.

Turn the heat to medium low, and let the onions cook. Let them cook, stirring occasionally, for at least  1 1/2 hours.  I usually let them cook for 2 to give them a nice dark color.  Just don't let them burn!


 As the onions reach a dark brown color, pull out your stock.

 Pour in the broth and turn the heat up a little so the soup comes to a boil. Turn the heat down again and let it simmer for another 1 to 2 hours.  Again the longer it cooks... the better it tastes!

 Simmer until the soup has reduced a bit and is shiny and glazed over the onions. Season to taste with salt and pepper,

Ladle soup into oven safe bowls.  Slice french bread slices into cubes and top each soup with bread.  Place a slice of cheese on top of the bread and place under the broiler.  Remove when cheese is melted and starting to brown. Serve immediately!

Oven Fried Chicken....

This would have to be my crowning achievement!  Yes I made fried chicken tonight..... and no I haven't fell off the band wagon.  It was a healthy spin on the age old comfort food.  I am so excited to share this with you!  It was every bit as good as the typical fried chicken you are use to eating... but with less than half the calories.  The trick is removing the skin, using egg whites only instead of the full egg and using only 1/4 of the normal amount of bread crumbs.  Cornflakes substitute the rest.... I know sounds odd right?  But trust me, sheer heaven!   Pair this with a veggie loaded side salad like I did and you got yourself one finger licking good meal!

Ingredients:

 2 large egg whites
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/4 teaspoon dried thyme
1 1/4 cups cornflake cereal
1/4 cup plain breadcrumbs
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons all purpose flour
1 1/2 pounds skinned chicken pieces (such as 2 legs, 2 thighs and 1 large breast cut in half)

Directions:

Preheat the oven to 400 degrees.  Place a wire rack on top of a baking sheet and spray with cooking spray.

In a shallow bowl, whisk together the eggwhites with the garlic powder, onion powder, cayenne pepper, sage and thyme.

Place the cereal in a plastic bag and crush thoroughly with a rolling pin.  Place in a shallow bowl and mix together with the breadcrumbs, pepper and salt.

Place the flour in a third shallow bowl.

To bread the chicken pieces, first dredge the chicken in the flour to coat.  Next, dip each piece of chicken into the eggwhite mixture, followed by the crumb mixture, making sure to cover all surfaces.  Repeat until all the chicken is coated.

Place the chicken pieces on the prepared rack and bake for 45 minutes, or until the chicken is golden brown and cooked through.


Calories:

255 calories per piece
Dare to Compare : ( One crispy chicken breast at KFC has 460 calories!)

Tex Mex Chili Bake....

So I made this for dinner tonight.  It was my first time making it, and I have to say it was not only really really filling and hearty, but it was really yummy.  This is a great recipe to make when you have a half pound of lean ground beef you need to use up.

Ingredients:

2 teaspoons extra vigin olive oil
3/4 cup chopped onion
1 clove of garlic, minced
1/2 pound of lean ground beef
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1 (4 ounce) can diced green chilies
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can tomatoes, drained
1 tablespoon tomato paste
corn tortillas
2/3 cup reduced fat shredded mexican cheese blend
2 tablespoons chopped cilantro (optional for garnish)

Directions:

Preheat oven to 350 degrees

Heat the oil in a large skillet over medium high heat.  Add the omion and cook for 3 minutes, or until translucent.  Add the garlic, stir and cook for 30 seconds.  Add the beef, cumin and chili powder and cook for 5 minutes or until the beef is no longer pink.

Stir in the chilies, beans, tomatoes, and tomato paste.  Break up the tomatoes, stir and simmer for 5 minutes. 

Spray a 9 inch pie plate with cooking spray.  Make a layer of tortillas on the bottom of pie plate.  Spoon half of the beef mixture on top.  Place a second layer of tortillas on top followed by the rest of the beef mixture.  Place the remaining tortilla on top and sprinkle with cheese.  Sprinkle the cilantro around the edges if using.

Place in the oven and bake for 15 minutes or until hot and cheese is melted.  Cut into four wedges.

Garnish with reduced fat sour cream if desired.


Calories:
310 calories per serving (serving is 1/4 of chili bake)

Delicious Turkey Burgers.......

For dinner tonight I made Turkey burgers.  These are super simple and quick to make.  Not only are they easy, quick and yummy but they are so much healthier and lower in calories than a traditional burger.  I served these with fresh cut up veggies and some skinny dip.

Ingredients:
 
For Patties-
1 pound of lean ground turkey
1/2 cup of seasoned bread crumbs
1/2 cup of finely diced onion
1 egg white lightly beaten
1/4 cup fresh chopped parsley
2 cloves of garlic minced
1 teasoon salt
 1/2 teaspoon black pepper

For the Trimmings-
whole wheat hamburger buns
white american cheese slices
green leaf lettace (or any type you prefer)
light mayo
assorted veggies (we use red onion and tomato)
avocado (optional)


Directions:

In a large bowl mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic salt, and pepper.  Form into 6 patties

Cook the patties in a medium skillet over medium heat, turning once, to an internal tempeture of 180 degrees or until cooked through.
Remove from skillet and top with one cheese slice.  Set aside

Place buns ( insides down) in skillet to toast.  Remove.  Add mayo to buns, top with Turkey pattie.  Add lettace, veggies and a slice or two of avocado.  Serve

Calories:
325 Calories in one Turkey Burger with light mayo, whole wheat bun, white American cheese slice, lettuce, tomato, onion and small slice of avocado.