Renee's Kitchen Adventures: November 2010

Wednesday, November 24, 2010

Old Fashioned Gingerbread

Have you ever had the seasonal gingerbread from Starbucks?  It is a treat I allow myself once a year, because I LOVE it!  But the points in once stinking piece are just outrageous....what's a girl to do?  Search for a suitable replacement.  I made this gingerbread recipe from Ina Garten yesterday.  OK...I admit...it's NOT as good as the Starbucks recipe...but it's not bad either.  If you like gingerbread, you will want to give this one a try.  The original recipe called for the cake to be made in a 8" square pan, but I decided to use a bundt pan instead.  I found it made no difference in the cooking time in my oven.  The glaze was ok...but next time I think I would just save a few calories and dust it with powdered sugar. 


Old Fashioned Gingerbread from Ina Garten

Servings - ( when made in bundt pan) - 18   Serving size - 1/18 of cake   Points per svg - 4 points  PointsPlus per svg - 5 points+
Calories - 196,  Total Fat - 7g,  Fiber - 0.6g,  Protein - 2.5g,  Carb - 31.7g

1/2 cup golden raisins
1 stick unsalted butter
1 cup unsulphured molasses
1 cup reduced fat sour cream ( such as Breakstone)
1 1/2 tsp. fresh grated orange zest
2 1/3 cup all purpose flour
3/4 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. kosher salt
1/3 cup candied ( dried, crystallized) ginger, minced
*1 cup powdered sugar mixed with 2 TBS orange juice for glaze ( optional, if used may alter point value )

1.  Preheat oven to 350 degrees F.  Spray 8" square nonstick pan with cooking spray ( or use bundt pan ).

2.  Place the raisins with 1/4 cup water in small saucepan, and heat over med heat until the water boils.  Turn off heat, cover,  and set aside.   Place the butter and the molasses in another small saucepan and bring to boil over med heat.  Pour mixture into the bowl of an electric mixture fitted with the paddle attachment.  Cool for 5 minutes, then mix in the sour cream and the orange zest.  

3.  Meanwhile, in a med bowl, combine the flour, baking soda, ginger cinnamon, cloves and salt together with a whisk until combined.  With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.  Drain the raisins and add them along with the crystallized ginger to the batter with a spatula.  Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely on wire rack.  If using glaze, pour over top and allow to set. 

*Please note that although the picture is shown with the glaze, the nutritional information does not include it.  If you choose to use the glaze, it may alter the point values. 

Tuesday, November 23, 2010

Apple Cranberry Sauce

I started making this Apple Cranberry Sauce a few years ago for Thanksgiving, and it quickly became a tradition.  The tartness of cranberries plays with off sweetness of apples with a touch of citrus in the background.  I double the recipe, because one batch is not enough for my family.  Make this sauce ahead of time, so it has time to sit in the refrigerator overnight and gel.  I've made it up to three days before I need it, making it great choice for busy holidays.

Apple Cranberry Sauce | by Renee's Kitchen Adventures in a white bowl garnished with orange zest and apples in the background

Sunday, November 21, 2010

Pumpkin Muffins

I finally opened up my Sarabeth's Bakery cookbook this morning, and decided to make one of the recipes....Pumpkin Muffins.  These muffins are light and cake like with a delicate taste of pumpkin and spices.  They are finished off with unsalted sunflower seeds, which give them an extra special appearance.  My family enjoyed them slathered with Apricot Preserves.  The original recipe called for pastry flour, and I only had the whole wheat kind...so I decided to replace the pastry flour with all purpose flour, and it worked just fine.  If I had used pastry flour, the end product might have been a bit more tender, but I was happy with the result using all purpose.   The original recipe also called for superfine granulated sugar, which I also did not have, but just gave regular granulated sugar a whiz in the food processor for a few minutes, and it did the trick.  I also increased the ground ginger ( because I like ginger )and  decreased the amount of raisins from the original recipe.  These muffins are a bit of an indulgence at 5 points each (7 points+), but are very generously sized.


Pumpkin Muffins from Sarabeth's Bakery by Sarabeth Levine

Servings -  14 -16 muffins    Serving Size - 1 muffin  Points per svg. - 5 points  PointsPlus per svg - 7 points+
Calories - 250.1,  Total Fat - 6.2g,  Fiber - 2g,  Protein - 3.5g,  Carb. - 46.6 

3 2/3 cups pastry flour, sifted ( I used all purpose)
1 TBS plus 1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger ( I used 1/2 tsp.)
1/4 tsp. freshly ground nutmeg
1/4 tsp. kosher salt
8 TBS. ( 1 stick) unsalted butter, chilled and sliced into 8ths
1 2/3 cups superfine sugar
4 large eggs, room temperature, beaten
one 15-ounce can solid pack pumpkin
1 cup golden raisins ( I used a 1/2 cup)
1/4 cup hulled unsalted sunflower seeds

1.  Preheat oven to 400 degrees F. Coat insides of muffin tins with cooking spray or use paper liners.  ( I used paper liners.)  

2. In medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt with a whisk.  Set aside.  In the bowl of a stand mixer, beat the butter on high with the paddle attachment until creamy, about 1 minute.  Gradually beat in the sugar, and continue beating, scraping down the sides of the bowl, until the mixture is very light and fluffy, about 5 minutes.  Gradually beat in the eggs.  Reduce the mixer speed to low.  Beat in the pumpkin; the mixture may look curdled.  In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth.  Add the raisins.  Beat on high another 15 seconds.  Batter will be thick.  

3. Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle with sunflower seeds.  

4. Bake for 10 minutes.  Reduce oven temperature to 375 degrees F and continue baking until the tops fo the muffins are browned and a cake tester inserted into the center of a muffin comes out clean, about 15 minutes longer.  

5. Cool in pan for 10 minutes.  Remove the muffins from the pan and cool completely.  



Friday, November 19, 2010

Very Veggie Turkey Chili with Jiffy Pumpkin Cornbread

This recipe is one of my regular recipes for my family.  I make this often during the colder months.  I have packed it full of vegetables, to kick it up in the nutritional department.  I love adding zucchini to it, and honestly, would not make it without.  I can't explain what the addition of zucchini brings to this dish, but it just gives it that "wow" factor.  I use a mild chili seasoning packet, but you can spice it up as much as you like to your taste.  Or, make your own chili seasonings, like the recipe here!  (Please note that the nutritional information and point values given may be different if you change the seasonings )   I served this chili along with pumpkin cornbread ( a jiffy mix made according to package directions with 1/2 cup of pumpkin added to it) for a delicious dinner last night!  I topped my chili with  Cabot 75% reduced fat cheddar cheese ( 1 point for 1 oz.) , fage fat free Greek yogurt and some sliced scallions.  


Thursday, November 18, 2010

Chocolate Chip Pretzel Cookie Bars

When I found this recipe on Two Peas and Their Pod blog a few weeks ago, I copied it and put it into my "recipes I want to try" pile.  I finally made them last night and they turned out pretty good.  I didn't alter the recipe at all, but I did bake them in a different sized pan, to get more servings and reduce the points per bar.  The pretzels actually gave the bar cookie a nice crunch, without the added calories from nuts.  The kids really liked them.  I cut them up and froze them for next week's Thanksgiving celebration. 


Chocolate Chip Pretzel Cookie Bars from Two Peas and Their Pod

Servings - 48 bars   Serving size - 1 bar  Points per svg - 3 points  PointsPlus per svg - 4 points+
Calories - 134,  Total Fat - 8.1g,  Fiber- 0.6 g,  Protein - 1.3g,  Carb - 17.5g

2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cups of unsalted butter ( 1 1/2 sticks), softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
one 12-ounce bag bittersweet chocolate chips ( such as ghirardelli or hershey's special dark) 
1 cup coarsely chopped mini pretzels.

1. Preheat oven to 350 degrees F.  Spray a 15 1/2"  x 10 1/2" inch jelly roll pan with cooking spray.  

2. In a med bowl, whisk the flour, baking soda and salt.  Set aside.  In another med bowl, combine the butter with the sugars using a mixer until light and fluffy, about 1 minute.  Beat in eggs, one at at time.  Add vanilla extract.  On low, add the flour mixture until just incorporated.  Stir in the chips and pretzel pieces.  

3. Spread batter evenly in prepared pan.  Bake for approx 25 to 30 minutes or until golden brown.  Allow to cool and cut into 48 pieces.  


Wednesday, November 17, 2010

Creamy Cheesy Spaghetti Squash with Sundried Tomatoes and Basil

I'll be honest with you, spaghetti squash is one of those things I had never tried up until about a year ago...and MY GOODNESS....why I had not tried it before is a mystery...because it is DELICIOUS.  Its very easy to cook and has an extremely mild flavor.  It scrapes up in strands once it is cooked, and the cooked strands not only resemble spaghetti, but are a really suitable replacement for it.   I cook mine in the microwave, although you can also roast it in the oven.  To microwave it, slice it in half (this is the hardest part to preparing one, the skin is very tough), scoop out the seeds and pulp, salt and pepper both cut halves, turn them upside down in a microwave safe dish, cover with plastic wrap, and microwave until the tops feel hollow when you push on them.  The time will vary with microwaves, but it takes about 10 minutes for a small spaghetti squash to cook in mine.  Once it's done, let it cool a bit so you can handle it, then, using a fork, scrape out the strands into a bowl...and voila! 

Creamy Cheesy Spaghetti Squash with Sundried Tomatoes and Basil 

Servings - 6   Serving Size - 1/6th of recipe  Point value per svg - 2 points  PointsPlus per svg - 2 points+
Calories - 95.4  Total fat - 4g  Fiber - 1.6g  Protein - 5.4g  Carb - 9.5g

3 cups spaghetti squash, cooked and scraped from skin
1 cup of 1% milk or skim milk
6 wedges of Laughing Cow Light Cheese
2 TBS. Parmesan cheese, grated
1 TBS. butter spread ( such as Brummel and Brown )
1 tsp. garlic powder
salt and pepper, to taste
1/4 cup of sundried tomatoes, NOT packed in oil, chopped
1/4 cup fresh chopped basil OR 1 tsp. dried basil

 In a small saucepan, over med low heat, melt the milk, cheeses, butter spread, salt and pepper and garlic powder.  Stir frequently until it becomes thick and cheeses melt.  Add the sundried  tomatoes and the basil, stir to combine. Take off heat.  Pour over the cooked spaghetti squash.  Garnish with more basil and Parmesan cheese. I will confess, I didn't have fresh basil, so I used dried...but I think it would be that much better with fresh, so if you have it, use it! 

Monday, November 15, 2010

Oatmeal Bread

I found this recipe while looking through the King Arthur Flour site. Of course, after I printed and saved the recipe, I noticed it was the recipe featured on the back of the bread flour I bought!  :)))   I have mentioned before how much I really like King Arthur flours.  I can't explain exactly why, but they seem to make my baked goods come out just that much better.  I guess it's like they say, your end product will only be as good as the ingredients you put in.  This is why I only use real, unsalted butter, pure vanilla extract, freshly grated nutmeg from the "nut" form, and use King Arthur flours. 

I know breadmaking isn't for everyone.  I enjoy it and feel somewhat challenged by it.  But I will agree, you have to have the time for it.  This recipe is very easy to make with a stand mixer fitted with a dough hook and involves very little work by hand. It is a high rising and a very tender bread.   At first, I wasn't going to add golden raisins to it, but at the last moment, I decided to do it, and am I glad I did.  I can take or leave raisins, but in this bread, they offered a burst of sweetness, I really liked.  If your bread is sliced into 16 slices, each slice will be 3 points. ( 4 pointsplus ) 



Oatmeal Bread from King Arthur Flour

Servings - 16 slices     Serving size - 1 slice    Points per svg - 3 points   PointsPlus per svg - 4 points+
Calories - 160.6,  Total Fat - 2.3g,  Carb - 31.6,  Protein - 4.0g,  Fiber - 1.4g

3 cups  (12 3/4 oz.) King Arthur Unbleached Bread Flour
1 cup  ( 3 1/2 oz) old fashioned rolled oats
2 TBS. (1 oz.)  butter, melted
1 1/2 tsp. salt
3 TBS honey
2 tsp instant yeast or 1 package active dry yeast*
1 1/4 cup lukewarm skim or 1% milk
3/4 cup golden raisins ( optional )
1/4 cup oats for coating loaf

1.  Take a 2 or 4 cup glass measuring cup and heat up the milk in the microwave to about 100 degrees F.  ( about 1 minute in my microwave, but microwaves vary in power, so just check the milk with an instant read thermometer to be sure, if it's much over 100 degrees let it cool OR you could heat the milk up in a small saucepan)  *If you are using the active dry yeast package, add the yeast to the milk and stir to dissolve the yeast.  
2. In the bowl of a standing mixer fit with a dough hook, add all the dry ingredients, except raisins.  To the milk/yeast mixture, add the butter and honey.  Turn mixer on to combine dry ingredients and slowly pour the milk mixture in while mixer is running on low speed.  Mix until dough gets shaggy looking, and then allow machine to knead it for 5 minutes on med speed until smooth and pulls away from the sides of the bowl.  Add the raisins, and allow the mixture to knead for a minute or so longer, to incorporate the raisins. 

3. Place the dough in a large oiled bowl and cover with lid or plastic wrap to rest for about 1 hour.  The dough will become quite puffy, though it may not double in size.  

4. Shaping:  Transfer the dough to a lightly oiled surface and shape into a log.  Roll the log in the 1/4 cup oats to coat the outside.  Place in a lightly greased 9 x 5 " loaf pan,  cover the pan with lightly greased plastic wrap, and place in a warm area to rise for 1 to 1/2 hrs. or until it's crested 1" to 2" over the rim of the pan.

5. Baking:  Preheat oven to 350 degrees F.  Bake for 35 to 40 minutes, or until an instant read thermometer inserted into the center registers 190 degrees F.  

Cool on rack before slicing for at least an hour....( this is the hardest part! )   

When sliced into 16 slices, each slice will be 3 points. ( 4 pointsplus ) 

I am pretty sure I will be making this bread for our Thanksgiving table.  I think it is a perfect compliment to turkey with it's nice sweetness.  It also toasts beautifully.

PRINTABLE RECIPE


Saturday, November 13, 2010

Spinach, Goat Cheese and Roasted Red Pepper Eggbeater Omelet

Eggbeaters are my breakfast most mornings....I love them.  I usually have them in an omelet form, with some sort of addition inside.  I am very fond of stuffing them with avocado and topping with salsa and I love to stuff them with sauteed mushrooms and a wedge of laughing cow light cheese.  When I put this combo together with the spinach, roasted red peppers and goat cheese, I was in heaven!  The whole omelet comes out to 3 points ( 4 points+)...and if you don't have or don't like eggbeaters, you could use three egg whites instead for the same amount of points.  And really, why only eat this for breakfast?  It would make a great quick dinner or lunch as well, paired with a nice salad or some whole wheat toast.





Spinach, Goat Cheese and Roasted Red Pepper Eggbeater Omelet 

Servings - 1  Servings size - 1 omelet  Points per svg - 3 points  Pointsplus per svg - 4 points+
Calories- 155.4,  Total Fat - 6.1g,  Carb., 5.8g,  Protein - 18.6g,  Fiber - 1.2g

1/2 cup of eggbeaters
1 oz. goat cheese crumbles ( approx 1/4 cup )
1/4 cup roasted red peppers, chopped
1 cup organic baby spinach, chopped
salt and pepper, to taste

Spray a med non stick skillet with cooking spray and heat on med-low.  Add the eggbeaters and salt and pepper. With a silicon spatula, as the sides begin to firm, lift them and let some of the liquid, uncooked egg slip down and cook until the egg looks almost all set.  Add the goat cheese, spinach, and red peppers.  Fold in half and cook for about 1 minute longer to melt the cheese and wilt the spinach.  
Recipe makes one omelet.  One omelet is 3 points. ( 4 points+ )   Enjoy! 

Friday, November 12, 2010

"Saucy" Chicken Stir Fry

Asian inspired meals seem so popular these days....and this is one of those dishes.   It's pretty easy to prepare, as long as you have all the ingredients on hand.  I always serve this with brown rice and broccoli....they seem like natural partners with the sweet and slightly spicy sauce.


"Saucy" Chicken Stir Fry 

Servings - 4   Serving size - 1/4th of recipe  Pointsplus per serving - 5 points+
Calories - 186.1,   Total Fat - 4g,   Carb. - 15.6g,   Protein - 24.5g,   Fiber - 0.6g

4 TBS low sodium soy sauce
2 TBS orange juice
2 TBS rice wine vinegar ( plain, unseasoned)
2 TBS light brown sugar
1 tsp. sesame oil
1/2 TBS crushed red pepper flakes
1 TBS cornstarch
2 tsp. canola oil, divided
1 pound uncooked boneless, skinless chicken breasts, cut into 2 inch pieces and seasoned with salt and pepper to taste
4 cloves garlic, minced
2 TBS peeled and chopped ginger
4 scallions, sliced, divided


1. In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, brown sugar, sesame oil, red pepper flakes and cornstarch.  Set aside.

2. In a large heavy bottomed skillet or wok, heat 1 tsp. canola oil over med-high heat.  When the oil begins to shimmer, add the chicken pieces.  Brown on all sides.  About 3 -4 minutes.  Remove chicken from pan and reserve. 

3. In same pan you cooked the chicken in, add remaining oil.  Add garlic, ginger, and half the green onions.  Saute for about 1 minute...being careful not to let the garlic burn.  ( burned garlic is bitter!! )   Add chicken back into the pan along with any juices that might have accumulated while sitting.  Pour in the sauce mixture and stir until the sauce is thickened and bubbly, about 45 seconds.  Turn off heat and top with remaining sliced scallion.  Transfer to serving bowl and serve. 


  PRINTABLE RECIPE

Wednesday, November 10, 2010

Stuffed Pasta Shells with Sausage, Spinach and Mushroom Sauce

Sometimes, you need to use shortcuts to get dinner on the table....this is one of those recipes.  I start off with a store bought package of frozen cheese stuffed pasta shells and a jar of meatless marinara, then add ingredients to make it taste like it's homemade.  The point value I am providing is accurate if your frozen cheese stuffed pasta shells come to 4 pts for two shells, your marinara is 1 pt per 1/2 cup serving, and your turkey sausage is 3 points for 4 oz....otherwise, you will need to adjust the points as necessary according to your key ingredients.  Tonight, I served these with an arugula and roasted red pepper salad, dressed in a simple olive oil and balsamic dressing.

Yep, the shells are under all that yummy sauce!  2 of them!


Stuffed Pasta Shells with Sausage, Spinach and Mushroom

1 package of frozen cheese stuffed pasta shells without sauce ( I used Schwann's)
1 32 oz. jar of plain marinara sauce ( I used Mid's)
1 pound ground turkey sausage ( I used Di Russo's)
2 cups of fresh organic baby spinach, chopped
3 cloves of garlic, minced
1 tsp. olive oil 
8 oz. fresh mushrooms, sliced
1/2 cup reduced fat mozzarella, shredded  ( I used Kraft 2% ) 

Preheat oven to 375 degrees F.  In medium non stick skillet, brown the sausage.  While sausage is browning, put about a 1/4 cup marinara in the bottom of a 9 x 13 " glass baking dish and swirl around to coat bottom of pan.  Arrange frozen shells in a single layer in the pan. Once sausage is browned, drain and in a medium sized bowl, combine the sausage and the rest of the marinara.  In the same pan you browned the sausage in, add 1 tsp olive oil and garlic.  Saute until garlic is soft, about 3 minutes.  Add cooked garlic to the sausage/ marinara mixture.  In the same pan you sauteed the garlic in, add the mushrooms and cook until soft, about 4 minutes.  Add the mushrooms and juices to the marinara/sausage/garlic mixture, then add the chopped baby spinach to the sauce, stir to combine.  Spread the sauce on top of the shells.  Cover with foil.  Bake in oven for 45-50 minutes.  Uncover and add cheese on top of shells, bake for another 10 minutes, or until cheese is melted and sauce is bubbly.  Remove from oven and allow to sit for 5 minutes before eating.  
Serving size is two shells with about a 1/2 cup of sauce for 7 points.  

Ready for the oven....
* this is an older recipe...if you would like new pp values for it, please email me at the address found in the contact tab!  thanks!  to see more updated recipes, please click on the "home" tab.

Tuesday, November 9, 2010

Chicken Breasts in Lemon Butter Caper Sauce

Of all the ways to prepare boneless chicken breasts, this has to be my very favorite one.  I don't know what it is about the combination of lemon and capers....but I just love it.  I love capers period.  Such little bites of so much flavor. I also got to try out my new cast iron skillet.  It browned the chicken quite nicely, but really, any good, heavy skillet will work.  The secret is to get the pan smoking hot before you add the chicken, then put it in and leave it alone until it is well browned.  This way it will get lovely color and not stick.  If you try to move the chicken around before it had sufficiently gotten a nice brown crust, it will stick.   This recipe is very similar to a chicken piccata, if you have ever made or had it...but much healthier than the traditional recipe. If you don't want to use wine, you can replace it with more chicken stock, and it comes out just as tasty. 


Chicken Breasts in Lemon Butter Caper Sauce
MyKitchenAdventures


Servings - 8 or 4   Serving Size - 8 ( 1 - 4oz. breast each) or 4 ( 2 - 4 oz. breasts each)   Points Plus per serving - 1 breast = 3 points+,  2 breasts = 6 points+
( per breast with 1/8th of sauce)   Calories - 144.1,   Total Fat - 3.9g,   Carb. - 23.3g,   Protein - 23.3g,  Fiber - 0.1g

8 boneless chicken breasts ( approx 4 oz each)
salt and pepper, to taste
cooking spray or misto
2 TBS unsalted butter, divided
1 TBS shallot, finely chopped
1/4 cup white wine
1 1/2 cups fat free, low sodium chicken stock
juice of one lemon
1 tsp. corn starch
2 TBS capers
1 TBS fresh chopped parsley ( optional ) 

Heat large skillet on med-high heat.  Spray with cooking spray or  misto to coat pan.  Season both sides of chicken with salt and pepper.  Add chicken breasts to the skillet, being careful not to overcrowd.  You might need to work in batches depending on the size of your skillet.  ( I did three breasts at a time in my cast iron skillet )  Brown chicken on both sides, about 3-4 min per side, and remove to a baking dish in a warm oven.  (250 degrees F)  Keep chicken in warm oven to continue cooking, while making the sauce. 

Turn heat on skillet down to med-low.  Add 1 TBS of butter to the pan, allow to melt and add the shallots.  Saute until soft, about 4 minutes.  Add wine to pan, and bring to boil.  Allow to reduce by half, scraping up the browned bits on the bottom of the pan with a spoon while it reduces.  Add chicken stock, lemon juice, and parsley ( if using).  Allow mixture to come to a boil again.  Mix the cornstarch with a little cold water, and add to the boiling liquid, and stir to thicken.  Bring to boil and allow  to boil for about one minute, or until thickened.  Turn off heat, and swirl in other tablespoon of butter until melted.  Add capers.  Return chicken and the collected juices ( which should be clear) to the sauce.  Coat chicken in sauce.  

This serves either 4 ( two breasts per serving ) or 8 ( one breast per serving).  For one breast with about 2 TBS sauce the point value is 3p+.


This recipe has been featured on Flavor-Fix.com ( Lemon)

Sunday, November 7, 2010

Nutella Brownies

Mmmmmm....not the most healthy option, but certainly, a delicious one!  I found this recipe online the other night on Two Peas and their Pod blog.  I have to tell you...I just adore Nutella.  Actually, I have yet to meet anyone who has ever tried it say they don't like it.  I tried to make this recipe more "point friendly" by doing the old trick of substituting most of the oil for unsweetened applesauce and reducing the amount of bittersweet chocolate in it, but I wasn't happy with the result.  Far too "cakey" of a brownie for my liking.  So I decided to put the original recipe, with a few personal tweeks, in the recipe builder and came out with a value of 4 pts per brownie, when cut into 12 pieces. Sometimes, you just have to splurge a bit.  It does use canola oil, unsweetened cocoa powder, and has hazelnuts in it, making it have some pretty good redeeming nutritional value.  Hazelnuts have good fats, protein, and fiber and dark chocolate and unsweetened cocoa have antioxidants. For the bittersweet chocolate called for in the recipe, I substituted with 2 oz. of Lindt's Grandeur dark chocolate bar with 34% hazelnuts.  The nuts were already in the bar and gave a nice extra hazelnut-y flavor to the brownies. 


Nutella Brownines  adapted from Two Peas and their Pod

3/4 cup all purpose flour
3/4 cup granulated sugar
2 oz. coarsely chopped bittersweet chocolate ( I used Lindt grandeur dark chocolate bar w/ 34% hazelnuts)
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup canola oil
2 large eggs
1/2 tsp vanilla extract
1/4 cup nutella spread

Preheat oven to 350 degrees F.  Spray bottom and sides of 8 inch square baking pan with cooking spray.  ( I used my misto)  
In a medium bowl, add the flour, sugar, sifted cocoa powder, baking powder and salt.  Whisk to combine.
Add in the chopped chocolate pieces.  Mix to combine. 
In a separate bowl, mix together the oil, eggs, and vanilla extract.  
Pour the liquid mixture into the bowl with the dry ingredients and mix to combine.  Mixture will be dry, but don't worry.  Add in the nutella and stir until combined.  
Press mixture into prepared pans with rubber spatula.  Bake for 25 to 30 minutes or until a toothpick inserted into center comes out fairly clean.  Allow to cool.  Cut into 12 even pieces.  4 points per piece.  

My boys really liked these brownies.  You can subtly taste the nutella in it.  I like the crunch the hazelnuts give it.  
* this is an older recipe...if you would like new pp values for it, please email me at the address found in the contact tab!  thanks!  to see more updated recipes, please click on the "home" tab.  

Friday, November 5, 2010

Rosemary Roasted Chicken Thighs

This is a super easy way to make chicken thighs, and when you can find them on sale, it's even better.  Chicken thighs were on sale this week at my grocery store, so I decided I would make this staple chicken main dish for dinner this week.  Buy the bone in thighs, and remove the skin before mixing in the seasonings....the skin comes off very easy and by removing it, saves you a ton of calories.  I am not super fond of dark meat, but I like it prepared this way.



Rosemary Roasted Chicken Thighs 

Points plus per svg ( one thigh) =3 point+

8 bone-in chicken thighs, skin removed ( about 2 1/2 pounds)
2 tsp. olive oil
1 tsp. salt
2 tsp. paprika
1 1/2 tsp. Crushed Rosemary leaves, dried ( or 1 TBS fresh leaves chopped)
1 clove garlic, minced
half of a lemon
1/2 tsp. fresh ground black pepper
1 tsp. lemon zest

Preheat oven to 425 degrees F.  In a large bowl, mix the chicken thighs with the oil, salt, paprika, rosemary, garlic, juice of half a lemon, black pepper and lemon zest.  This is best done with your hands.  Toss to coat well.  Line a 15x10x1 inch baking sheet with foil and spray with cooking spray.  Arrange chicken on foil.  Sprinkle with a little more paprika for color.  Roast in oven for 30 minutes or until chicken is cooked through.  Each chicken thigh is 3 points a piece.  ( 3 points+ per thigh)

thighs in bowl mixed with seasonings


 

Crockpot Lentil and Sausage Soup

It's supposed to snow here today.....brrrrrrrr.....as far as I am concerned, any day is too early for snow.  I am not a fan of snow, but I am a fan of a warm bowl of hearty soup on a cold day!  I made this Lentil and Sausage Soup yesterday, which has been adapted from a recipe that is currently one of WW online featured recipes.


Thursday, November 4, 2010

Mulitgrain Bread (made with 7 grain cereal)

I will admit it...I am a baker at heart.  Sure, I like to cook, but my real love is baking.  Since I began my quest to get healthy and lose weight, I had come to the conclusion it was best to forgo baking all together.  I still bake occasionally, but mostly for special occasions and not just for recreation.  A few weeks ago, I was watching an episode of American's Test Kitchen where they made multigrain bread using a 7 grain hot cereal.  I thought it looked like an interesting way to make a multigrain bread, without having to go out and buy all the different flours.  I was excited to try it and get a chance to bake!  I was not disappointed.  This bread is delicious!  It makes 2  9 x 5 inch loaves, that when sliced into 16 pieces per loaf, give it a 2 point value ( 3 points+ )  per generous slice.  Plus, when it bakes, it makes your entire house smell wonderful!!  If you can't or don't want to eat both loafs, you can wrap a loaf in a double layer of plastic wrap plus a additional layer of aluminum foil and freeze for up to a month.  You will need a stand mixer with a dough hook to make this recipe.  Also, I used King Arthur Flours ( both bread and white whole wheat) in my bread, and if you have a scale, I would suggest weighing the flour not measuring it.   


 Multigrain Bread from America's Test Kitchen

Yield - 2 loaves  Servings - 16 slices per loaf  Serving Size - 1 slice   Points per svg - 2 points   PointsPlus per svg - 3 points+
Calories - 126.4,  Total Fat - 3.5g,  Carb - 21.9g,  Protein - 3.7g,  Fiber - 2.5g

6  1/4 oz Bob's Red Mill 7 Grain Hot Cereal ( 1  1/4 cups)
2 1/2 cups boiling water
15 oz bread flour  (3 cups)
7  1/2 oz white whole wheat flour (1  1/2 cups)
4 TBS honey
4 TBS unsalted butter, melted and cooled slightly
2 1/2 tsp instant yeast
1 TBS kosher salt
3/4 cup unsalted sunflower seeds
1/2 cup old fashioned rolled oats

1.  Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resemble thick porridge, about 1 hour.  Whisk together flours in med bowl.  

2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine.  Attach bowl to standing mixer fitted with dough hook.  With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms a ball, 1 to 2 minutes.  Cover dough with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium low speed until dough clears sides of bowl, 3-4 minutes.  ( if it does not clear sides, add 2 - 3 tbs additional flour and continue mixing)  Continue to knead dough for 5 more minutes.  (* Note...I did not have any problem with it pulling away from the sides...but I did weigh my flour, I didn't measure it.)  Add seeds and knead for another 15 seconds.  Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough form a smooth, taut, ball.  Place dough into greased container with 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45-60 min.  


3.  Spray two 9 x 5 inch loaf pans with nonstick cooking spray.  Transfer dough to lightly floured work surface and pat into 12 by 9 inch rectangle; cut dough in half crosswise with a knife.  Shape loafs by starting with the short side facing you and at the farthest end, roll up into a log.  Keep roll taut by tucking it under itself as you go.  To seal loaf, pinch seam gently with thumb and forefinger.  Spray loaves lightly with water or nonstick spray ( I used my misto filled with extra virgin olive oil) Roll each loaf in the oats to coat evenly.  Place loaves in pans seam sides down.  Cover lightly with plastic wrap and let rise until almost doubled in size: 30 to 40 min.  ( I needed to let it rise about an hour before it got to the right size)
 
Ready for second rise.
4. Preheat oven to 375 degrees F.  Bake 30 to 40 min or until internal temperature reaches 200 degrees.  Remove loaves from pans and cool on wire rack before slicing.  


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