Renee's Kitchen Adventures: March 2011

Thursday, March 31, 2011

Peanut Butter & Banana Streusel Muffins

Remember how I said yesterday that I should make muffins more often?  Well, I took my own advice....

And I made these Peanut Butter & Banana Streusel Muffins because I had some ripe bananas I wanted to use up and because the muffins are only 3 points+ each. 


I admit, I was skeptical.  How on earth could a  medium sized muffin with peanut butter AND a streusel topping be only 3 point+ each?  Well...I am here to tell you, it can be done.

I will be honest, these muffins are a bit on the dry side, because other than the peanut butter and the egg and the milk, there is NO added fat to the batter.  I think I might add a TBS of canola oil next time to the batter to see if it would help increase the moisture of the muffin. Although, adding it, might affect the point+ value.  I did use skim milk instead of the 1%, and maybe it would have made a difference with the 1%, so I am listing the ingredients as they were originally written in the book.   But the taste is wonderful.  I used Skippy Naturals Peanut Butter, the extra crunchy variety, and really liked the bits of peanuts throughout the muffins.  And I just LOVE the streusel topping!  This might be my new  "go to" streusel topping from now on!

Peanut Butter & Banana Streusel Muffins 
adapted from Prevention Weight Loss Recipes


Servings - 18   Serving size - 1 muffin   Points Plus per serving - 3 points+
Calories - 93   Total Fat - 4g,   Carb. - 13g,   Protein - 3g   Fiber - 2g

2 cups + 3 TBS. whole grain pastry flour 
1/2 cup + 3 TBS. packed brown sugar
1 TBS. unsalted butter, melted
1 tsp. honey
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt
2 small- medium sized ripe bananas, mashed
1/2 cup unsweetened applesauce
1/3 cup peanut butter
1 egg
3/4 cup 1% milk
1 tsp. vanilla extract

1.  Preheat oven to 400 degrees F.  Coat two 12 cup muffin pans with cooking spray or line with foil or paper liners.  

2.  In a small bowl, combine the 3 TBS flour, the 3 TBS. brown sugar, butter and honey until mixture forms wet crumbs...set aside.  

3.  Whisk together the remaining flour, baking powder, cinnamon and salt in large bowl until combined.  In another large bowl whisk together the banana mash, applesauce, peanut butter, egg, milk and vanilla extract until blended.  Stir flour mixture into banana mixture until just blended.  Do not overmix. 

4. Spoon batter into prepared muffin tin wells evenly and top with the reserved streusel topping. Bake for 16 - 18 minutes or until wooden toothpick inserted into middle comes out clean.  Serve warm or at room temperature.  


Well....it snowed here yesterday.  Enough to put a few inches on the ground.  Really not happy about that at all.  It made me want to eat, eat, eat.  Geesh!  Luckily, I had these muffins to go to.  I could have two even, and not do that much damage.  I am sooooo tired of winter this year.  It seems to be never ending. One of our local weather guys blew up the groundhog yesterday on the evening news!  haha  Loved it!   How about you?  Are you having a nice spring with warm weather where you live, or is winter holding on for dear life like it is here? 

Wednesday, March 30, 2011

Pineapple, Coconut & Mango Muffins

I love mangos.  Mangos are a great source of fiber, vitamin C and vitamin A.  They are soft and sweet.  They make a great addition to this muffin recipe.

Based very loosely off of a WW recipe for 4 point+ muffins, I used pineapple, coconut, and mango to flavor these tropical muffins.  They are dense and moist and perfect for snacking or breakfast.  Reserving a bit of the coconut to sprinkle on top before baking allows the coconut to toast in the oven and gives the muffins a nice topping.   When pureeing the mango, leave it slightly chunky, so there will be bits of mango throughout the muffin.  To do this, I used my mini processor and gave it several pulses. 


Pineapple, Coconut & Mango Muffins adapted loosely from WW Online


Servings - 12   Serving Size - 1 muffin   Points Plus per serving - 4 points+
Calories - 150.8   Total Fat - 3.6g   Carb. - 30.6g,   Protein - 3.1g,   Fiber - 1.6g

1 cup unbleached, all purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup fresh chunky mango puree
1/2 cup lowfat buttermilk
1 egg
2 TBS. unsalted butter, melted
1/4 cup crushed pineapple, packed in juice, drained
1/2 cup sweetened coconut,  reserve 2 TBS. for topping

1.  Peel and large dice a fresh mango.  Put pieces into food processor and puree until chunky, but not completely smooth.  Measure out 1 cup.  Set aside.  ( Eat the rest if there is any!  YUM!)

2.  Preheat oven to 400 degrees F.  Prepare muffin tin by placing paper liner in wells or spraying each well with cooking spray.  
3.  In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt.  In another bowl or a 4 cup glass measure ( what I used ) combine the buttermilk, egg, melted butter, and  reserved mango puree.  Make a well in the dry ingredient bowl, and pour the buttermilk mixture into center and mix until just moistened.  Fold in the crushed pineapple and the coconut ( minus 2 TBS.)  

4.  Spoon into prepared muffin wells filling to about 3/4 of the way full.  Sprinkle with reserved coconut.  Bake for 20 - 22 minutes or until golden brown.  Cool in pan for 5 minutes after removing from oven, then cool on wire rack until completely cool. 


I  don't eat muffins very often, but I should.  They, like cupcakes, are the perfect portion control.  They can be made into so many different flavor combinations it's almost limitless.  I think my favorite muffin is the good old blueberry flavored with just a bit of lemon and I love a streusel topping on them!  Do you like muffins?  What is your favorite kind?  

Tuesday, March 29, 2011

Lemony -Garlic Shrimp with Vegetables

This delicious dish adapted from EatingWell is the perfect spring meal.  Shrimp and veggies in a generous amount of lemon-garlic sauce....perfect served over rice or even angel hair pasta.  The lemon and the garlic flavors compliment each other perfectly and work well with the fresh asparagus, the red pepper and the shrimp.   I only wish I would have had some garlic bread in the freezer, as it would have been the perfect partner for this meal.  If you aren't a fan of shrimp, I think this dish would be equally as delicious made with  boneless, skinless chicken  breasts too!  If you don't like asparagus, you could substitute green beans!  It is a very versatile recipe!

Don't skimp on the garlic in this dish...it really makes the sauce flavorful.  I used to think the jarred preminced garlic was just as good as the fresh stuff straight from the head...but I was mistaken.   Don't get me wrong, the preminced jarred garlic has it's place.  It gets rid of the nasty peeling and chopping and doesn't make your hands smell for days....and it perfect for dishes that just need a bit of garlic for flavor.  But in dishes where garlic is one of the main flavors...opt for the fresh stuff.  You will be glad you did. 

Renee's Kitchen Adventures:  Lemony-Garlic Shrimp with Vegetables. Light and healthy!  #shrimp #lemon




Lemony-Garlic Shrimp with Vegetables adapted from EatingWell


Servings - 4   Serving Size - 1/4th of recipe + 1 cup rice or pasta   Points Plus per svg - 9 points+  ( for lemon-garlic shrimp with vegetables alone 4 points+)
Nutritional information for Lemony-Garlic Shrimp with Vegetables and NO rice or pasta - Calories - 181.7,   Total Fat - 5.3g,   Carb. - 8.4g,   Protein - 24.6g,   Fiber - 1.8g

Ingredients: 

Cooking spray or misto
2 large red bell peppers, large diced or sliced
2 pounds of fresh asparagus, trimmed and cut into 1- inch lengths
zest of one medium sized lemon
salt and pepper, as desired for vegetables
1/4 tsp. salt
1 shallot, minced
5 cloves garlic, roughly minced
1 pound raw shrimp, ( 26 -30 count per pound ), peeled and deveined
1 cup low or no  fat, reduced sodium chicken broth
2 tsp. cornstarch
juice of one medium lemon
1 TBS. unsalted butter
1 TBS. fresh chopped parsley

Directions: 

1.  Spray a large nonstick skillet with cooking spray or misto and cook the peppers, asparagus, and the lemon zest on med heat until crisp tender, stirring occasionally, about 6 minutes.  Season with salt and pepper as they cook.  When done, remove to a bowl, cover and keep warm.  

2.  Spray the skillet again, and add the garlic and the shallots, cook about 1 minute, or until fragrant.  Add shrimp and cook for about another minute or so, until it begins to get pink.  Whisk broth and cornstarch in a small bowl until smooth and add to hot pan along with 1/4 tsp. salt.  Cook, stirring until the sauce thickens and the shrimp are pink and just cooked through, about 2 more minutes. Remove from heat and stir in lemon juice and swirl in butter until it is melted.  Mix reserved vegetables back into skillet. Top with parsley.  Serve immediately.  



We really enjoyed this dish.   Even though the weather has not been a great example of spring around here ( it's been sunny but wayyyyyy cold) this really is the perfect spring meal.  Asparagus and lemon are two ingredients that immediately make me think spring!  I used the small asparagus spears because they were on special at my store last week.  They were so tender.  What ingredients or dishes make you think spring?  

Friday, March 25, 2011

Chinese Chicken Salad

When I saw this recipe on Danica's Daily last week, my mouth was watering. Who doesn't love a good, healthy, low point Asian inspired salad?   It's a recipe from Ellie Krieger.  I changed up a few things from the original recipe.  First off, I grilled my chicken in a grill pan then sliced it and placed it on top of the greens.  Second, I added some red pepper to the veg mix and lastly, I didn't make the dressing.  I used a fantastic salad dressing that worked wonderfully with the Asian flavors and is only ONE point+ per serving....Annie's Naturals Lite Gingerly Vinaigrette.  If you would rather make your own dressing, you can find the original recipe which includes ingredients and instructions for making the dressing HERE.

This salad packs a mighty crunch with the cabbages and the toasted sliced almonds.  I think the dressing I chose complimented it wonderfully, and I like Annie's because unlike some Asian flavored dressings, it's not too sweet and has a strong ginger and soy flavor, plus, it has no artificial ingredients in it!!

I didn't calculate out the nutritional information for this recipe, because it is mostly zero point foods.  If I worked it out using nutrition stats or recipe builder, it would include the info for the zero point foods and add it to the total, and cause the overall point value to increase.  Since this is a salad, I believe the zero point foods ( such as the cabbage and peppers) should stay zero point foods.  Only the chicken, the almonds and the dressing contribute to the point+ value.  So respectively, it is 4 points+ for 4 oz. of chicken, 1 points+ for 1 TBS. of sliced almonds (  1 TBS. weighs 0.2 oz and 1 oz. of almonds is 4p+ so 1 TBS. should equal 1 p+...please correct me if my thinking doesn't sound right to you) , and 1 p+  for 2 TBS. of Annie's Lite Gingerly dressing....coming out to 6 points+ for a huge tasty salad. 


Chinese Chicken Salad adapted from Ellie Krieger as seen on Danica's Daily

Servings - 4   Serving size - 1/4th recipe   Points Plus per serving - 6 points+

1 TBS. low-sodium soy sauce
1/2 tsp. sesame oil
fresh ground pepper
1 pound, skinless, boneless chicken breasts
1 small head of napa cabbage, thinly shredded ( about 6 cups )
1/4 head of red cabbage, thinly sliced ( about 2 cups ) 
2 cups of packaged pre-shredded carrot  ( why not?  saves time and your nails! )  
1/2 sweet red pepper, thinly sliced
3 - 4 scallions, trimmed and thinly sliced, greens included 
2-11 oz. cans of mandarin oranges, rinsed and drained
4 TBS. sliced almonds, toasted
Annie's Naturals Lite Gingerly Vinaigrette

1.  Combine soy sauce and sesame oil and brush on chicken breasts.  Sprinkle with pepper. Grill until chicken is no longer pink.  Cover with foil and keep warm until ready to assemble salads.  

2.  In large bowl, combine the cabbages ( napa and red), carrots, scallions, and mandarin oranges.  Divide evenly onto 4 plates.  Take reserved chicken and slice on diagonal.  Place one sliced chicken breast on top of one plate of cabbage mixture.  Sprinkle with 1 TBS. almonds.  Dress with 2 TBS. Lite gingerly dressing.  Repeat for other plates. 

The dressing I used.  Delicious for 1 p+!



Thursday, March 24, 2011

Lemon-Ginger Cupcakes

This week's BSI is lemon. (Blogger Secret Ingredient)  Luckily for me, I love lemon and had just bought a huge bag of fresh lemons when they were on sale at the grocery store last week.  It was very hard to decide what to make for this week's roundup.  Lemon is a great ingredient in both sweet and savory dishes.  It's acidic nature brightens up almost any dish.  As a rule, I always squeeze a half of lemon in my broth based soups at the end of cooking.  It really "wakes" the soup up!  But, after careful consideration, I decided to flavor a favorite reduced fat, from scratch cupcake recipe combining two of my favorite flavors, lemon and ginger.   I was not disappointed with the results!  The lemon flavor is really the star here, but in each bite, you get a subtle taste of ginger too.   Each cupcake comes in at 4 points+ ( minus any frosting ) and cupcakes are a natural portion control item!

You can either top these moist and tender cupcakes with traditional frosting ( be sure to add additional points+ if you do ) or they are fantastic with a dollop of fat free cool whip for no additional points!  These cupcakes also freeze very well, just freeze them without any topping, and you can defrost as many as you like and top them how you like.   If you have never made cupcakes from scratch, give this recipe a go....it is super easy and I have never been disappointed by the results. 


Lemon-Ginger Cupcakes adapted from Crazy About Cupcakes by Krystina Castella


Servings - 16 cupcakes   Servings size - 1 cupcake ( no topping )  PP per svg - 4 points+
( plain cupcake, no topping ) Calories - 153.8,   Total Fat - 4.8g,   Carb. - 25.3g,   Protein - 2.6g,   Fiber - 0.4g
6 TBS. unsalted butter, at room temperature
1 cup granulated sugar
1 cup skim milk
2 TBS. nonfat dry milk
1 large egg, at room temperature
2 TBS. lemon juice
zest of one lemon
2 cups all purpose, unbleached,  flour
2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground ginger

1.  Preheat oven to 350 degrees F.  Insert foil or paper liners into standard muffin pans or spray muffin pan wells with cooking spray if not using liners.  

2.  In a large bowl, combine the butter and the sugar with a hand mixer on low speed until coarse, about 1 1/2 minutes.  

3.  In a small bowl,  ( I used a 4 cup glass measure ) combine the milk, dry milk, egg, and lemon juice.  Mixture may look curdled...and that's fine.  Add milk mixture to the butter mixture and beat on medium speed until frothy, about one minute.  Fold in lemon zest.  

4. In a separate bowl, combine the flour, baking powder, salt, and ginger with a whisk.  Make a well in the center of the dry ingredients, and pour the butter mixture in the center.  Mix on low until combined, then mix on medium speed for 10 - 20 seconds.  

5.  Fill cupcake liners three-quarters full.  Bake for about 20 minutes or until cupcakes are lightly browned and a toothpick inserted in the center of them comes out clean.  Cool cupcakes in the pan for 10 minutes, then transfer to wire rack to finish cooling. 


Ready to frost and decorate

Topped with Fat Free cool whip for a 0 point+ topping

Wednesday, March 23, 2011

Italian Chicken Sausage and Peppers Skillet and Trader Joe's Chicken Sausage

A quick and easy skillet meal.  Perfect for busy nights.  I almost always keep some chicken sausage on hand in the freezer.  I love Trader Joe's all natural chicken sausages, and have tried most of the flavors they make.  They are 3 points+ per sausage.  Walmart also carries an excellent flavored chicken sausage...it has smoked mozzarella in it for 3 points + a piece.  And locally, I love Dirusso's turkey sausage,  it's not chicken, but it also comes in at 3 points+ per sausage.  Any 3 point+ per sausage/serving would work in this recipe without altering the point+ value. 

I have been making this recipe for years, and it is a tried and true family favorite.  Probably one of my husbands top favorite things I make.  I found the peppers on sale last week, so I used all the colors...but if you can't find the orange and yellow peppers on sale, just use the red and green ones, which tend to be more economical.  Bell peppers are a great source of vitamin C and sausage and peppers were made for each other.  To complete your meal, serve with a veggie salad and some garlic bread!  Serving size is 1/6th of recipe which roughly comes out to about 2 cups per serving. 


 Italian Chicken Sausage and Peppers Skillet from the kitchen of MKA


Servings - 6   Serving Size - 1/6th of dish   Points Plus per serving - 9 points +
Calories - 359   Total Fat - 11.4g,   Carb. - 35.6   Protein - 23g,   Fiber - 4.6g

16 oz. Italian ( flavored) chicken sausage  ( I used Trader Joe's Spinach, Fontina, & Roasted Garlic flavor)
2 tsp. olive oil, divided
1 medium onion, rough chopped
1 green bell pepper, rough chopped
1/2 red bell pepper, rough chopped
1/2 orange bell pepper, rough chopped
1/2 yellow bell pepper, rough chopped
3 cloves garlic, diced
salt, to taste
fresh ground black pepper, to taste
1 tsp. Italian seasoning
1 - 14.5oz. can of diced tomatoes ( no added salt )
3/4 cup dry white wine ( I used Pinot )
1/4 cup fresh grated Parmesan cheese
12 oz. dry penne pasta or pasta shape of your choice ( I used cavatappi )
fresh flat leaf parsley, chopped, for garnish ( optional )

1.  Cook pasta according to package directions, but undercook about a minute, drain and reserve.  

2.  In a large skillet, add 1 tsp. olive oil and heat on med high heat until warm.  Add sausages and brown on all sides.  If you are using fully cooked sausages, like the Trader Joe's brand or Walmart ones, you only need to slightly brown them for color or skip this step all together.  If you are using raw sausages, such as the Dirusso ones, cook them until they are almost cooked through, then remove from pan to cutting board. It's ok if they are still pink on the inside ( the raw ones ) they are going back into the pan to finish cooking later.

3.  Add remaining  1 tsp. olive oil to the pan and add onion, cook about 3 minutes.  Add garlic and cook another 2 minutes.  Than add peppers, Italian seasoning, and salt and pepper.  Cook until the peppers are crisp tender.  ( you may want to cover skillet to get them to cook faster )

4.  While pepper mixture is cooking, cut sausages into bite sized pieces.  Then add back to skillet when the peppers are just about done.  

5.  Add tomatoes and wine and let come to boil.  Turn down to simmer for 5 minutes, uncovered.  Stir in cooked pasta.  Sprinkle with Parmesan cheese and parsley.  Serve immediately.  



Some info about the sausages I used in this recipe:

Just one of the many varieties of chicken sausages TJ's carries and yes, I used about one and a half packages in this recipe, then just gave my husband the rest of the sausages from the second package on his serving...I weighed out the meat so it came to 16 oz total in the recipe.

How can you not LOVE the simple ingredients in this processed food?  Don't you wish everything was like this??


Stats calculate sausages as 3 p+ per serving
If you find yourself at Trader Joe's sometime, I encourage you to give their chicken sausages a try!  

Sadly, my cheap little camera is giving me woes....and since I do have a birthday coming up in the next few months, I am thinking about asking for a new one.  What do you all suggest?  Does anyone have a wonderful camera that they LOVE?  I am not skilled in photography AT ALL...a total amateur, so it would have to be incredibly easy to use!  Thanks!



Tuesday, March 22, 2011

Lightened Up Toasted Almond Apricot Granola

I have a confession...before last week, I had never made my own granola before.  I really like granola, as does my family, but I have always just bought pre-made granola, whether it be from a national brand or a granola made in store locally.  I have spend countless hours ( well, probably NOT that long, but you get the picture) reading the backs and sides of granolas, trying to find the ones that looked and sounded good, but had the least amount of fat contained in them...because let's face it, as good as granola is, it can really rack up the points very easily.  And then, I saw a homemade granola that Mandi on Itzy's Kitchen had made...and it was low fat, because she successfully removed some of the fat and replaced it with unsweetened applesauce, and it still turned out crunchy!  You can find her recipe HERE.  After a quick scan of ingredients, I realized I had everything on hand, and so I set out to make my very first batch of granola!

It was incredibly easy.  The only thing I did wrong was that  I should have used two pans, so the granola would bake more easily, but I used one and just made sure to bake it a little longer and stir it frequently.  I followed her recipe pretty exact, except I reduced the amount of almonds, added some raw pepitas and like her, added some dried fruit at the end.  Sooo delicious!  For a 1/2 cup serving, this granola comes in at 6 points+....and for a 1/4 cup serving ( like the size you might want on fruit or yogurt) it comes in at 3 points+.  This will keep crunchy in an airtight container or bag for up to 2 weeks...that is, if it lasts that long! 



Lightened Up Toasted Almond Apricot Granola adapted from Itzy's Kitchen
MyKitchenAdventures

Servings - 16 ( recipe yields approx. 8 cups granola)   Serving size - 1/2 cup  Points Plus per svg - 6 points+
Calories - 196.7   Total Fat - 6.5g,   Carb. - 35.4g,   Protein - 4g,  Fiber - 3.1g

4 cups old fashioned oats
1/2 cup slivered almonds, raw
1/2 cup whole almonds, raw
1/2 cup pepitas, raw
1/2 cup shredded sweetened coconut
1 TBS. ground cinnamon
1/2 tsp. kosher salt
3 TBS. unsalted butter
1/4 cup unsweetened applesauce
1/4 cup honey
1/2 cup brown sugar, loosely packed
1 tsp. pure vanilla extract
1 cup dried apricot halves, chopped

1. Adjust oven racks to accommodate two large baking sheets.   Preheat oven to 325 degrees F.  Prepare two large sided baking sheets ( half sheet size)  by lining them with nonstick foil or parchment paper.  In large bowl, combine the oats, both types of almonds, pepitas, coconut, cinnamon and salt.  Set aside.

2.  In small sauce pan, melt the butter and add the applesauce, honey, and brown sugar.  Cook on low heat until mixture just comes to a boil.  Take off heat and add the vanilla extract, stirring well to combine all ingredients.  

3.  Pour the butter mixture over the oats mixture and stir very well, being sure to coat every piece of the dry with the wet ingredients. 

4.  Spread mixture onto prepared baking sheets and bake for 25 - 30 minutes, stirring every ten minutes and switching the baking sheets positions in the oven at least once.  ( top to bottom and bottom to top)   Remove from oven, toss in the dried apricot  pieces onto each pan,  and let cool.  Granola will crisp up as it cools.  Store in airtight container for up to 2 weeks. 


Are you a granola fan?  Have you ever made your own?  if you haven't give this recipe a try!  you won't
be disappointed but you may find portion control to be an issue!  haha
Looking for more granola recipes?  Give this Cinnamon Crunch Granola from Good Not Perfect a try sometime for breakfast or snack! 


Friday, March 18, 2011

Lightened Up Corned Beef Hash

Did everyone get their fill of corned beef and cabbage yesterday?  I did.  Once a year meal. I happen to think the cabbage is the BEST part of the whole thing!

When I think of corned beef...I always think of the canned Hormel Corned Beef Hash.  As a kid growing up, it was a quick and easy meal for my single mom and made the meal rotation pretty frequently.  She always topped it with a runny yolk egg.  I still love the stuff even today...but the nutritional stats!  Yikes!  387 calories and 24 grams of fat per serving!  So I set out to try to make a healthier version of a childhood favorite and came up with this dish.  My family loves it, and it has made regular appearances on our Sunday breakfast table and dinner table since I put it together.

I calculated the nutritional information using regular corned beef brisket, in case anyone is looking for a recipe to use up leftovers...but you might be able to get it even leaner with deli corned beef ( which works great too.)  Go easy on the salt, the meat adds plenty of saltiness to the dish. 


top with a runny yolk egg for an additional 2 points+

Lightened Up Corned Beef Hash from the kitchen of MKA


Servings - 6   Serving size - approx. 3/4 cup ( 1/6th of recipe)   Points Plus per svg - 6 points+
Calories - 220,   Total Fat - 7g,   Carb. - 33g,   Protein - 7.3g,   Fiber - 2.9g


4 oz. cooked corned beef with all visible fat removed, chopped
1/2 cup onion, chopped
1/2 cup sweet red pepper, chopped
5 cups of shredded frozen potatoes, defrosted ( such as Ore Ida brand)
1 TBS. canola oil
salt and pepper, to taste

1.  In a large nonstick skillet sprayed with cooking spray and on med high heat, saute the onion, red pepper and corned beef.  Cook until the onion and pepper are soft and the corned beef begins to brown.  About 5 - 8 minutes.  Remove mixture to a bowl and allow to cool slightly.  

2. In same skillet, add the canola oil and allow it to get hot.   Mix the potatoes together with the cooked veg and meat and add to the hot pan, pressing down into a single layer.  Allow to brown on one side and then turn it and continue browning until the potatoes are soft and it is as brown as you like it.  Season with salt and pepper and serve warm. 



Today is my husband's 46th birthday! ( does this make him late forties, or is he still in mid forties?  Hmmmmm....lol )  We celebrated last night with our Irish meal, I bought him some locally bottled Irish beer ( Great Lakes Brewing Co.) to enjoy with his meal and we had cake from Whole Foods ( yes, they make EXCELLENT cakes...who knew?  It was a cannoli cake.  Nuf said.  ) and he opened presents.  It was an absolutely gorgeous day weather wise...a wonderful preview to spring!  A great way to use up some of my extra points for the week, I think!  

Last night's delicious meal

Wednesday, March 16, 2011

Three Cheese Zucchini Manicotti

Another great meatless meal!  Cheesy and delicious with a trick to making the stuffing the manicotti tubes easier.  Actually, no manicotti shells are used in this recipe!

What?  How can that be?

Instead of the potentially messy task boiling and stuffing manicotti  pasta tubes...sheets of no-boil lasagna are softened in hot tap water, stuffed and then rolled into tubes.  It is a wonderful time saver and works beautifully.  I added shredded zucchini to the stuffing because I like to stretch things with vegetables.  YOu cannot taste the zucchini in the filling.  You could also use spinach in place of the zucchini...that works too or no veggie filler at all, it's your choice! For the sauce, I used a quart of Basic Tomato Sauce Two Ways that I had in the freezer, but any jarred marinara sauce that is 1 point+ per 1/2 cup value would work without changing the point+ values of the entire dish.  Served with a side salad, this makes a great meatless meal perfect for lent.

2 rolls per serving

"stuffing" ready to mix
About a 1/4 cup of cheese mixture on one end of the pasta sheet

Carefully roll up and place seam side down in baking dish
Three Cheese Zucchini Manicotti 


Servings - 6   Serving size - 2 rolls per serving   Points Plus per svg - 9 points+
Calories - 332.4   Total Fat - 9.4g,   Carb. - 42.6g,   Protein - 20.9g,   Fiber - 3.9g

12 sheets of no-boil lasagna noodles ( I used Barilla ) 
32 oz. Basic Tomato Sauce Two Ways OR any jarred 1point+ per 1/2 cup svg meatless Marinara sauce
15 oz. LOW FAT ricotta cheese
1/2 cup shredded zucchini
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 cup egg beaters
1/4 cup Parmesan cheese, grated
4 oz. reduced fat mozzarella ( I used Kraft 2%)

1. Preheat oven to 375 degrees F.   Place no-boil noodles in a glass 9 x 13 baking dish.  Put enough hot tap water on them to cover.  Let sit for at least 10 minutes to soften.  Once soft, remove to paper towels in flat layer to drain of excess water. Discard water used to soften noodles, wipe dry the baking dish, spray with cooking spray, and add one cup of sauce to dish and swirl to coat bottom.  Set aside.

2.  In med bowl, combine the ricotta cheese, zucchini, garlic, salt, pepper, egg beaters and Parmesan cheese.

3. Working with one noodle at a time, lay it flat on a work surface and add about 1/4 cup of ricotta cheese mixture to the end facing you.  Carefully roll up into a tube and place in prepared baking dish, seam side down.  Repeat with the rest of the noodles and filling.  

4.  Spread the remaining sauce on top of the noodles and cover tightly with foil.  Bake in oven until warm and sauce is bubbly, about 35 - 40 minutes.  Remove foil and sprinkle mozzarella cheese evenly over the top.  Return to oven to let the cheese melt, about another 10 minutes.  Allow to sit for 5 - 10 minutes before serving. 

PRINTABLE RECIPE

Tomorrow I will be making the traditional corned beef and cabbage meal to celebrate St. Patty's Day.  The weather is supposed to be spectacular, in the 60's with sunshine...and around here you can get snow until April ( and then some) so it will be a very nice spring preview!  I am really looking forward to it.  I make my corned beef in the crockpot and serve it with cabbage ( of course!), baby new potatoes, and carrots lots of and lots of horseradish to serve on the side!!!  YUM!  Its a once a year meal for us.  My mom is bringing Irish Soda bread from a local bakery that makes the BEST and we will be celebrating my husbands birthday as well ( its actually this Friday) so I am pretty sure there will be cake involved at some point.    I am going to have to make sure to plan my day accordingly so I can enjoy the evening meal AND a piece of cake...but I guess, really, that is the beauty of WW, because it allows you to do that without feeling guilty.  And I like that!

Don't forget to send me your entries for BSI-Buttermilk!  Click HERE to see info

Tuesday, March 15, 2011

The BEST Protein Pancakes

Hands down, the BEST protein pancake recipe I have tried yet.  I have tried many...but this one tops the list.

Why?

The texture is incredible.....you cannot tell there isn't any flour in it.  The taste is outstanding....real comfort food.   They keep you full for hours because of all the protein from the cottage cheese!  It's easy to put together ( I used a mini food processor to whip it up) too!  And, although I don't follow a gluten free diet, and really don't know much about it, it would seem to me that these pancakes would also work well with that! ( please, let me know if I am wrong)

This recipe has been making some serious food blog rounds....I first saw it on Preventionrd, who saw it on Loser for Life, who grabbed it from Meals & Moves ( credit given to all, of course!)  Yesterday, Biz posted her version on My Bizzy Kitchen...and I am certain, if you scope out the blogsphere, you will find many more!!!  The only thing I changed in the original recipe is that I used fat free cottage cheese instead of low fat because that is what I had on hand.  I also added just a bit of water to loosen up the batter.  You might want to add the water and you might not, but I like thinner pancakes. This recipe makes four  6" pancakes or three bigger ones.  It can easily be adapted to make more than one serving. 


whipped butter and sugar free syrup
 The BEST Protein Pancakes as seen on Preventionrd  

Servings - 1   Serving size - four 6" pancakes or 3 bigger ones   Points Plus per svg - 7 points+
Calories - 280,   Total Fat - 3g,   Carb. - 32.8g,   Protein - 30g,   Fiber - 4g

1/2 cup Old Fashioned Oats
1/2 cup fat free cottage cheese
1/2 cup egg beaters
1/2 tsp. pure vanilla extract
1/2 tsp. baking powder
1/2 tsp. cinnamon
dash of salt
water ( optional )

1.  Combine all ingredients in blender or food processor ( I think next time I will use my magic bullet!) and process until smooth and combined.  About 30 seconds to 1 minutes.  If batter seems too thick to you, add a bit of water to loosen. Allow to stand for 5 minutes. 

2.  Heat med nonstick skillet that has been sprayed with cooking spray on med-high heat.  Add batter, about a 1/4 cup at at time ( for the smaller cakes, a bit more for bigger cakes) and spread evenly with a spoon.  When bubbles form on top and the edges start to get dry, flip and cook other side.  Repeat with the rest of batter.  


I love pancakes and waffles.  Sometimes I crave them and want them for dinner!  Although I like the cakes themselves, I am not really a huge fan of having them drip with syrup.  I only like a drizzle, but I do like to have them with whipped butter and fruit.  Are you a pancake/waffle lover?  How do you like to eat your cakes? 


Monday, March 14, 2011

Buttermilk Baking Powder Biscuits and this week's BSI ingredient!

This week, I was asked by Marisa from Loser for Life to host a wonderful contest called BSI...which stands for "Blogger Secret Ingredient"  It's a fun way to get some new recipe ideas and visit a few new blogs.  I have participated in the past, with Spicy Buffalo Chicken Meatballs and Vanilla BeanYogurt Cake,  but I have never hosted before. So I put my thinking cap on and decided this week's secret ingredient would be...

BUTTERMILK!

I have been finding all sorts of uses for buttermilk these days.  It's low in fat, tangy and does something extraordinary to any baked good it happens to touch.  I have used it to make mashed potatoes,  scones, quick breads and even a sauce for chicken cordon bleu!  It has actually become a staple in my weekly grocery cart!  So I can't wait to see what everyone comes up with.

It's so EASY to participate in the BSI contest!   Just send your entry ( link to your post, any previous post, or your recipe- you do not have to have a food blog or a blog or a picture to go with it-that uses buttermilk) to mykitchenadventures(at)yahoo.com by Sunday, March 20th 12pm EST.

Be sure to add a link back here on your entry post.  That's it!  A winner will be chosen by me and a gift will be sent out to the winner!  ( gift yet to be determined...but I will have something put together by the end of the week) Because the BSI previous host and ingredient list is 107 hosts long, I am not going to post the list here but for a list of previous BSI hosts and ingredients and for a complete list of rules visit MyBizzyKitchen-BSI rules!  Make sure to visit and check out all the great links and recipes for the variety of ingredients over the past 107 weeks!!! 

This is a really FUN way to increase exposure to your blog or just share a great recipe!  If you are interested in being next week's host, just drop me an email at mykitchenadventures(at)yahoo.com and let me know you would like to be next week's host and your blog and it's link can join the list of blog hosts in the BSI Hall of Fame!  :) 

And now....onto my entry for this week!  Buttermilk Baking Powder Biscuits

For many years now, I have been trying to perfect making baking powder biscuits from scratch.  I have tried many recipes through the years, but not until I made these, was I satisfied with the results.  Usually, I had problems with the biscuits turning out too hard or too heavy or too dry.  And then I stumbled upon this recipe, in a cookbook I have owned for YEARS!  Why had I not made this recipe before?

These biscuits are everything you want in a biscuit and the absolute BEST part is you can cut out the dough , freeze it and when you want fresh, soft, flaky biscuits you just pull out what you want and bake them from frozen in 15 -18 min!  I actually think they have an even better texture when you bake them once they have been frozen and I am guessing it has to do with the butter being frozen when they go into the oven.

This recipe makes a HUGE amount of biscuits (35 - 40 biscuits)... you can cut the recipe in half if you like.  I make the whole recipe and freeze the extra.  The original recipe called for lard, but I substituted solid vegetable shortening with fine results.  Don't overwork the dough...that, along with the addition of buttermilk,  are the secrets to a great biscuit.




Heaven! 

Buttermilk Baking Powder Biscuits adapted from Cooking from Quilt Country by Marcia Adams


Servings - approx. 35   Serving size - 1 biscuit   PP per svg - 5 points+
Calories - 186.4,   Total Fat - 11.1g,   Carb. - 18.5g,   Protein - 2.8g,   Fiber - 0.6g

6 cups all purpose flour
1/2 cup nonfat dry milk powder
1/4 cup baking powder
1/4 cup granulated sugar
2 tsp. salt
2 tsp. cream of tartar
1 cup solid vegetable shortening sticks ( such as Crisco sticks) cut into pieces
1 cup COLD, unsalted butter, cut into pieces
1 3/4 cup lowfat buttermilk

1. Preheat oven to 400 degrees F.    In a very large bowl, combine the flour, dry milk powder, baking powder, sugar, salt and cream of tartar.  Add the pieces of shortening and butter.  With a pastry blender or two forks, cut in the shortening/butter until mixture resembles coarse crumbs.  Don't work it too much.  It is ok to see pieces of the shortening/butter throughout...it is actually better to see pieces, as this is what gives the biscuits their flakiness.  

2. Make a well in the center of the mixture, and pour in the buttermilk.  With a fork, quickly and lightly combine the ingredients.  If the flour isn't fully incorporated at this point, you can knead the dough gently with your hands for a few seconds...but again...don't worry about working it too much.  

3.  I don't like to work with a lot of dough at one time, so I take about 1/4th of the dough out of the bowl and put on a lightly floured surface and then press it flat with my hand to about 3/4 inch thickness.  You can use a rolling pin if you like.  Using a 2 1/2" round cutter, cut out biscuits and place on a parchment lined baking sheet about 2 " apart . ( if you are freezing some, put them on another parchment lined baking sheet to flash freeze before putting into a zipper freezer bag to store)

4.  Bake for 13 -15 minutes or until golden brown.  Brush the tops with melted butter if you wish once they come out of the oven. ( may affect points+ values)  

5.  For freezing:  place the cut out biscuits on a parchment lined baking sheet and put into freezer until they are hard.  Transfer them to a freezer bag for storage.  Write the baking instructions on the bag along with the pp values.  To bake from frozen:  remove desired amount of frozen biscuits from bag and place approx. 2 " apart on a parchment lined baking sheet.  Bake at 400 degrees F for 15 -18 minutes, or until golden brown.  


Frozen and ready for the freezer bag


I really hope that you will consider joining the BSI this week!  Remember, any previously posted recipes are fine to submit!! 

These biscuits are great plain with butter or jam or drizzled with honey...but they also make wonderful mini strawberry shortcakes and I am working on a low fat version of sausage gravy, which would also be excellent on them!  I love a good light and flaky biscuit.  I am really fond of the ones you get at Cracker Barrel, which as far as I am concerned, are the tops in biscuits.  My family says these come pretty close to those.  Are you a biscuit fan?  What do you like to eat on your biscuits? 

Friday, March 11, 2011

Black Bean Quesadillas

Keeping my promise to bring more meatless dishes to MKA, I present to you....Black Bean Quesadillas.

Yummy.

Dress them up however you like, with salsa, avocado, lettuce, ff sour cream, tomato, or eat them plain!  They make a quick and delicious lunch or dinner.  If you don't care for cilantro, you can substitute flat leaf parsley, or just omit it all together.  If you don't like heat, leave out the jalapenos.

Black beans are a good source of fiber, protein and antioxidants.  You can reduce the amount of sodium found in canned beans by draining and rinsing them well before eating or using in recipes. 

I've included two sets of nutritional information, one for just the filling and another for the entire quesadilla using a 2 point+ tortilla ( Ole high fiber is what I based the stats on) because there are so many different kinds of tortillas with such a range of nutritional stats, that way you can calculate as accurate as possible.

Other great ideas for this filling is inside of an eggbeater omelette!  Can you say Ole?  wow...topped with some salsa...delicious, filling breakfast.  You can also make wonderful nachos with the filling....just top your favorite tortilla chips ( or make your own!  See how HERE)!   and melt in the microwave or under the broiler. Soooo good!

 
Black Bean Quesadillas

Servings - 4   Serving size - 1 tortilla with 1/2 cup filling   PP per serving - For filling alone= 4 points+    For filling plus one 2 point+ tortilla = 6 points+
Nutritional information for filling  ( per 1/2 cup):    Calories - 148.5,   Total Fat - 2.5g,   Carb. - 22.4g,   Protein - 13.3g,   Fiber 5.6g
Nutritional information for filling plus one 2 point+ tortilla:   Calories - 219.5,   Total Fat - 4.5g,   Carb. - 39.4g,   Protein - 21.3g,   Fiber - 17.6g

4 tortillas ( preferably ones that are 2 points+ each)
1 14-oz. can of black beans, rinsed and drained
4 oz. reduced fat Mexican blend shredded cheese ( such as WW brand) 
1/2 cup onion, diced
1/4 cup cilantro, chopped
1/4 cup jarred jalapenos ( pickled ), chopped


1.  In small bowl, combine the beans, cheese, onion, cilantro and jalapenos. 

2. Spray large nonstick skillet with cooking spray, and heat on med heat.  Cook one quesadilla at a time by placing a tortilla on the warmed skillet.  Add 1/2 cup of the black bean mixture to one half of the tortilla.  Allow to heat for about 2 minutes, or until tortilla is soft and beginning to brown on the underside.  Fold the side with no filling onto the side with the filling and press down slightly.  Remove to plate and allow to sit for a few minutes before cutting into wedges.  Repeat with remaining tortillas and filling. 


I am not  a huge fan of beans..but I would have to say pinto, cannolini and black are probably my favorite.  I do love the convenience of canned beans though.  Are you a bean fan? 

Thursday, March 10, 2011

Mint Chocolate Chip Meringues

What an ugly weather day it was yesterday....rainy, windy, gray....but at least there was no snow. ( No, that is making another appearance tonight!  Boo!)  It made me feel like not wanting to do ANYTHING that required leaving the house, but when my youngest son came home from school and asked to go to the mall, I decided it might be good to get out and use the mall as an excuse to get some walking in.  So that is exactly what I did. The mall was dead...which is exactly how I like it!   Since we left so late, we decided to have dinner at Houlihan's in our local mall.  We were early enough to take advantage of the early bird specials, and much to my delight, they now have several healthy choices on that menu.  I got the broiled tilapia and subbed a plain baked potato for the mashed it was supposed to come with.  It was also served with steamed broccoli and a side salad ( which I did my standard request of ONLY vegetables and dressing on the side).  For the one price of $12.99 we were given a choice of dessert to finish off our meals, which I will admit, I ate half of...so I ended up dipping into my extra points for the week...but not too far since the dinner itself was just so point friendly!  There are many restaurants that I rarely go to or have just stopped eating at because making healthy choices was so difficult.  Houlihan's was one of them....but now, it is back on the list...as long as they keep healthy choices available that is!

With it being March....and with St. Patty's Day fast approaching...it seems the color green is everywhere!  We saw Irish dancing at the mall yesterday ( nice treat!), enough snow has melted to see the grass again and  McDonald's is selling Shamrock Shakes ( another thing I used to love but have stopped indulging in...they aren't as good as they used to be anyway! )  so the thought of something minty and green has been on my mind for some time.  I decided to try a batch of meringues flavored with mint, colored green, and speckled with mini chocolate chips.....and well, in the words of Charlie Sheen....WINNING!  I think over the few days they were around, I ended up eating most of the batch...which is really OK because they are so low in points+.  If you have never made meringues before, they are super easy...just a little time consuming.  And with their lovely green color, these pretty much say "spring is coming" to me!



Mint Chocolate Chip Meringues loosely adapted from Chocolate and the Art of Low-fat Desserts by Alice Medrich


Servings -approx. 24 meringues    Serving size -1 meringue   PP per svg - 1 point+
Calories - 46.4,   Total Fat - 0.7g,   Carb. - 9.8g,   Protein - 0.8g,   Fiber - 0.1g


2 egg whites, at room temperature
1/8 tsp. cream of tartar
1/2 cup granulated sugar, which has gone through the food processor for 30 seconds
2 drops green food color
1/4 tsp. pure peppermint extract
1 oz. mini chocolate chips

1.  Preheat oven to 250 degrees F.  Line a baking sheet with parchment paper or nonstick foil.  In a medium bowl,  whip the egg whites with a hand mixer, when foamy, add the cream of tartar.  Continue whipping until soft peaks form.   Once soft peaks form, slowly add the sugar a little at at time.  Continue beating on high speed until stiff peaks form.  ( peaks that form when the beaters are removed that stay up)  Be patient, this takes awhile.

2.  Quickly beat in the food color and the extract and then fold in the chips by hand.  You can either put the mixture into a gallon sized bag and snip a hole big enough for chips to come out and pipe about 1- 2 TBS. onto parchment line baking sheets or you can use two spoons, one to scoop, and the other to move the mixture off onto the pans into mounds. 

3.  Bake for 1 hour and 30 minutes.  Remove from oven and let cool.  Store in airtight container. 

Wednesday, March 9, 2011

Mediterranean Style Tuna Salad

Today is the official start of Lent, and many people I know will be going meatless today and for the next several Fridays until Easter.  Which can often be a bit of a challenge for the person responsible for meal planning, because in this culture, our main meals are mostly based around a common protein source....meat!  So I am going to try to expand my recipe index to include a few more meatless and seafood meals and in the process, expand my family's menu as well.  Although I do try to serve seafood at least once a week, it tends to be either Tilapia Piccata or Terrific Tilapia.  Both are great dishes, and since I do have a "fish hater" son, I need to make something that won't be snubbed by him...neither of these dishes get snubbed.  When I asked him yesterday to sample this easy Mediterranean Style Tuna Salad, he gave it a thumbs up. 

I made up this salad for lunch yesterday.  I made two versions, a creamy version and a non-creamy version, and I liked the one without the creamy component so much better, that it is the one I am going to post.  You can serve this on a bed of baby spinach ( as pictured ) or turn it into a wrap to make it  more portable.  Either way, it's delicious!


Mediterranean Style Tuna Salad

Servings - 2   Servings size - 1/2 of recipe ( about 3/4 cup of tuna salad)   PP per svg - 5 points+
( Nut info does not include the baby spinach)  Calories - 203,   Total Fat - 10g,   Carb. - 3g,   Protein - 21.2g,   Fiber - 0.9g

Ingredients:

1 5-oz. can of tuna, water packed, drained well ( I used albacore)
1 TBS. extra virgin olive oil
1 tsp. lemon juice
1/4 tsp. dried oregano
salt and pepper, to taste
1 TBS. capers, drained
1/4 cup jarred, roasted red peppers, diced
2 TBS. red onion, finely diced
2 TBS. kalamata olives, finely chopped
1 oz. reduced fat feta cheese, crumbled
Organic baby spinach

Directions: 

1.  In a small bowl, whisk together the olive oil, lemon juice, oregano and salt and pepper.  Set aside.

2.  In a medium bowl. combine the tuna, capers, roasted red peppers, red onion, olives and cheese.  Pour reserved olive oil dressing on and combine well.  Serve on a bed of organic baby spinach.  Also delicious as a wrap.  


Trying to get my family to eat more fish can be a bit of a struggle.  I have to admit, my family could stand to add more seafood to our diets.  Do you like seafood?  Do you try to make it part of your diet on a regular basis? 

Tuesday, March 8, 2011

New Orleans Style Bread Pudding


"Laissez les bons temps rouler!" 

When I was in New Orleans several years ago, I had the most incredible bread pudding. It was served aboard the steamboat Natchez. Along with a tour of the Mississippi river, they offer a lunch and a dinner.  I highly recommend taking either the lunch or the dinner cruise. This southern bread pudding was served for dessert on the lunch cruise.

New Orleans Style Bread Pudding was a taste I had never experienced before. I couldn't believe that  nestled in this pudding, was canned fruit cocktail! Who would have guessed this southern bread pudding made with canned fruit cocktail could be so delicious?

Well, it was delicious, and I was determined to find a recipe to duplicate it for what has become my family's tradition of celebrating Mardi Gras.  Fortunately, I was given a cookbook as a gift later that same year and low and behold, there was a recipe for this very regional version of bread pudding.  I quickly assembled the ingredients and made a batch, and I have to say, very close to the southern bread pudding I enjoyed in the Big Easy.

Since tonight is my WW meeting, I decided we would celebrate Mardi Gras a day early, so last night we had a lightened up version of Jambalaya and I made this southern bread pudding.  It brought me right back to New Orleans!

I made a few adjustments to the original Southern bread pudding recipe I found:


  • This bread pudding is meant to be made with New Orleans French bread...which obviously is not something I can find up here in Ohio. But, I have made it in the past with Italian, locally made French, and Sourdough bread with really great results.  I made the pudding pictured below with Pepperidge Farm Sourdough bread.  
  • I used fruit that was canned in 100% fruit juice, instead of heavy syrup.   
  • I subbed full fat milk for a combination of skim and fat free half and half, also with really good results, as I have used whole milk in the past and honestly, can't really taste the difference.  
  • I decreased the amount of sugar called for in the original recipe by half.  (You get quite a bit of sweetness from the fruit itself.)  
  • It is delicious served warm or cold. Traditionally this is served with some sort of alcohol infused sauce or cream, but for the sake of my waistline, I chose not to make any.  :)  You could dress it up with fat free cool whip, if you like, without adding any extra calories.





New Orleans Style Bread Pudding
 adapted from The New Orleans Cookbook by Rima and
Richard Collin


Servings - 12   Serving size - 1/12th of recipe    PP per serving - 6 points+
Calories - 211.4,   Total Fat - 6.1g,   Carb. - 33.7g,   Protein - 5.6g,   Fiber - 0.8g

Ingredients:
2 cups skim milk
1/2 cup fat free half and half
10 cups of cubed day old  white bread, such as French, Italian, or Sourdough ( 1" - 2" cubes)
1  14-oz. can of fruit cocktail (take out the cherries) in 100% juice, drained
1 14-oz. can of diced peaches in 100% juice, drained ( or cut up slices if you can't find diced)
1/4 cup unsalted butter, melted
3 large eggs
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. fresh grated nutmeg
1/4 tsp ground allspice (optional)
1/2 tsp. salt

Directions: 

1.  Preheat oven to 350 degrees F.  Combine milk and fat free half and half in a pan and heat until just scaled.  ( I heated mine in the microwave on HIGH for 5 minutes in a 4 cup glass measure).  Set aside.

2.  In large bowl, combine the bread cubes, drained canned fruit, and butter.  Pour in the milk mixture and gently mix to combine.  

3.  In a small bowl, combine the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.  Whisk well.  Pour into the bread cube mixture and combine.  

4.  Pour pudding into a 9" x 13" glass baking dish that has been coated in cooking spray.  Bake uncovered for 1 hour and 10 minutes, or until knife inserted into center comes out clean and top begins to brown and form a crust.  Allow to cool to room temperature, cut into 12 pieces and serve warm or cold.  Enjoy!



As I mentioned, my family likes to celebrate Mardi Gras...but it isn't because we have any heritage in New Orleans...it just seems like a great time to celebrate as spring is just around the corner and we are pretty done with winter by this time of year.  Plus, my boys love all things Cajun!  :)  It has always been fun teaching my kids some culture through regional food favorites.  We have celebrated in the past with red beans and rice, jambalaya, king cake, packzi ( what can I say?  we do have some Polish heritage!)  and this delicious bread pudding.  I put on Cajun music during dinner and it's a really fun way to enjoy some family time! 
Do you celebrate Mardi Gras?  What do you do to celebrate if you do? 





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