Yummy Plummy Leather

I had an abundance of plums this week and I have officially finished them. I made 25 jars of plum jam and 2 large cookie sheets of fruit leather. It was soo easy and I was able to make it without making my house a sauna!!

YUMMY PLUMMY FRUIT LEATHER (or any fruit)

6-8 cups pureed fruit ( I pitted and put it in a fruit processor)

2 Tbsp Honey

2 Tbsp Lemon Juice

2 Parchment or plastic lined baking sheets

Start by pureeing fruit until smoothie consistency. Add honey and lemon juice and stir in.

Line baking sheets with parchement or plastic wrap and spray with nonstick cooking spray.

Pour fruit until 1/8 in thickness onto lined baking sheets.

INDOOR METHOD:

heat oven to 200 degrees and bake for 2-5 hours until dried out and dry to the touch.

OUTDOOR METHOD:

Place baking sheets on a flat surface outside where they will get lots of sunlight. Cover with a screen, cheesecloth or tulle to keep bugs or anything out without taking the sun away. Place a few cookie sheets covered with foil (shiny side out) to reflect sun onto leather. Let the sun bake it for 4-8 hours or until dry to the touch.

use a knife or pizza roller to cut leather into strips and wrap in wax paper or plastic. Make pieces as big or small as you like.

I stared out in the oven, but my house started to get really hot so I moved it outside. It was ready by the time naptime was over and my kids just ate it up!

Lemon Zester Cookies

I swear these are some of the easiest knock-offs EVER!!!! I really like going to Paradise Cafe for their AWSOME cookies! They have some of the tastiest Chocolate Chip Cookies (my knock off recipe to be posted soon!) and in the summertime, I look forward to the Lemon Zester cookies. I decided to try and make my own because I am a Cheap-o and The cookies are expensive at the store. Here is my knock off recipe!

Lemon Zester Cookies (like Paradise Cafe)

1 box lemon cake mix

2 eggs

1/3 cup oil (for chewier version - if you like them crumbly, use cold shortening)

1/4 cup lemon zest

Easy peasy...mix it all together and shape into balls. Bake at 375 for 7-11 minutes or until set around the edges. When the cookies are done, drop the cookie sheet about 4 inches to cooling rack. Let cool 1-5 minutes and remove from sheet.

Have a bowl or plate of powdered sugar right there and just cover cookie in the powdered sugar or else sprinkle over the tops before they are completely cooled.

Its as simple as that. I had 2-3 dozen cookies made and plated in 30 minutes....perfect for moments when you forget that you volunteered desserts for a party!

Curry Chickpea Quinoa

SO I have to give someone else the credit for coming up with this recipe. I actually got it from the July 2011 issue of Taste of Home Healthy Cooking Recieving these magazines is actually what got me off my fanny and got me cooking even in the summer heat (I am really stingy and do not turn on my air conditioning unless it is making my kids uncomfortable). For those of you who are not familiar with quinoa, it is a very high protein grain that cooks up like rice or couscous.

This recipe took me 20 minutes from start to finish and its a good thing. My husband had to get to work and the cafeteria at his work is under construction, so hello brown bag! I had 25 minutes to get him out the door and luckily, I had a leftover bbq chicken breast in the fridge and some carrots for the veggie, but he needs something substantial to help fill him up...enter todays recipe!!!

Curry Chickpea Quinoa

1 1/2 cups water

1/2 cup orange juice

1 (15 oz) can chickpeas, drained and rinsed

2 medium tomatoes, shopped

1 medium bell pepper, julienned

1 cup quinoa, rinsed

1 small red onion, finely chopped (I left this out as my husband does not like onions)

1/2 cup raisins or craisins

1 tsp curry powder

1/2 cup minced fresh cilantro

In a large saucepan, bring water and juice to a boil. Stir in chickpeas, tomatoes, pepper, quinoa, onion, raisins, and curry. Return to a boil. Reduce heat and cover. Let simmer for 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Sprinkle with cilantro.

This healthy side makes 8 servings (3/4 cups each) and has 178 calories, 2.5 g fat, 0 cholesterol, 78 mg sodium, 35 g carbohydrates; 4.5 g fiber and 6 g protein.

Healthified Sloppy Joes

So as of this week, my husband has lost 30 lbs on good ol' home cooking and regular exercise. This blog has actually played a big part in that . Having it actually inspired me to try new recipes or take older ones and "healthify" them. I have found a few blogs to help there and wanted to share one with my readers. I love this one because it is run by a registered dietitian that just wants to raise healthy eaters. I changed just a few things and doubled the recipe so that I have another night's dinner already cooked

Healthified Sloppy Joes!

1 lb. ground turkey, beef or vegetarian ground meat,

1/2 yellow onion, finely diced

1 red or yellow bell pepper, finely diced (I used a yellow and several small sweet peppers)

1 large carrot, grated

2 large tomatoes, diced (or 15 oz tomato sauce)

1 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

2 Tbsp. ketchup

8 whole wheat buns, (I used sandwich Thins)
Directions

In a large skillet over medium heat, brown the meat in its own juices until it is almost cooked through. . Drain off the excess liquid, if necessary, and add the diced vegetables to the skillet. Sauté the mixture for 2 minutes and add all the remaining ingredients, except the buns. Bring it to a boil, reduce the heat, cover the skillet, and simmer it for 15-20 minutes until the vegetables are tender. At this point you can refrigerate or freeze the mixture, or proceed to the next step.
To serve the sandwiches, lightly toast the buns and fill each one with a large spoonful of the meat mixture.

I used to have a pretty picky eater, but he ate this right up so I am thinking that the pickiness was subdued by the tasty sloppy Joes!

Nutritional Information per serving (% based upon daily values)

(with turkey)

Calories: 261

Total Fat: 10g, 15%

Saturated Fat: 2g, 5%

Cholesterol: 40mg, 15%

Sodium: 550mg, 22%

Total Carbohydrate: 30g, 10%; Dietary Fiber: 4g, 16%; Sugar: 5g

Protein: 17g

Pear Cranberry bars

I saw a recipe similar to this in a Kids Cooking magazine a while back. I was burning a candle tonight that smelled like toasted apple butter and that made me want a sweet treat that comibined apples with other good things like oatmeal. I realized that I didn't have enough apples to make the original, but I had some pears that I peeled and sliced a while back in my freezer. Now this is what happens when I crave something and don't have the ingredients to make it!

PEAR CRANBERRY BARS

CRUST:

3/4 cup old fashioned oats

3/4 cups whole wheat flour

1/2 cup toasted almonds or pecans, chopped

1/2 cup light brown sugar

1/2 tsp cinnamon

pinch of baking powder

3 Tbsp mashed white beans (the recipe called for butter, but I wanted my healthy boost)

3 Tbsp applesauce (the recipe originally calls for oil, but why not healthify it??)

FILLING:

4 apples (or in my case, pears), diced

1/4 cup craisins or raisins

2 Tbsp honey (or maple syrup or brown sugar)

1 Tbsp whole wheat flour

Mix the dry ingredients for the crust together in 1 bowl. Add mashed beans and applesauce and mix until crumbly. Press half of the crust into the bottom of a greased 8x8 pan.

Add filling ingredients in a different bowl and mix well.

Dump onto crust and top with remaining crust from the bowl and pat down.

Bake at 350 for 40-45 minutes for fresh apples or 30 minutes for frozen.

It tastes kinda like apple pie with a twist. When serving, I like to serve the pieces upside down. It just looks a little nicer to me!

This recipe has 215 calories for each piece, with 5 grams of fiber and 2.5 grams of protein.

Healthified Chicken Pockets

Since my hubby and I started our diets, we have really had to sacrifice. I managed to make one of our favorite dinners a little healthier. One serving is 318 calories and 20 gr. of protein. I added a litte carrot for a boost of beta carotene and just to get some veggies in!

Healthified Chicken Pockets - 8 servings - 2 crescents=1 serving

1-1 1/2 lbs cooked chicken breast, chopped or shredded

8 oz fat free cream cheese, softened

3 Tbsp I can't Believe It's Not Butter, melted

1/2 cup milk

1/4 cup crushed croutons

1 carrot, grated

cilantro

pepper

2 pkgs reduced fat crescent rolls

shred chicken and place in a bowl with softened cream cheese and melted margarine. Add milk and stir. Grate carrots into the mixture. Crush croutons into crumbs and add. Cut cilantro and mix into filling. Spoon onto uncooked crescents and roll up like a normal crescent.Bake at 350 for 20 minutes.

To make the filling a little more flavorful, you can add craisins and celery and make it like a yummy Thanksgiving dinner in a crescent!

Tasty Tacos with Black Bean Mango Salsa

TOnight I was feeling a little experimental and I think the fruits of my labors were delicious! Easy too!

We had chicken hard shelled tacos with a black bean, corn, and mango salsa.

Step 1: take corn tortillas and fry them up into shells in olive oil.

Step 2. Make Salsa:

1 can black beans

1 can whole kernel corn

2 tomatoes, chopped

1 tsp cumin

1 mango, chopped

1 jalapeno, chopped

juice from 1 lime

MIX TOGETHER AND LET SIT 20 MIN

Step 3: Prepeare chicken (mine was bbq-ed last week and frozen so that made it easy)

1 lb chicken breast, cooked and chunked or shredded

1/2 tomato, chopped

1 jalapeno, chopped

1-2 TBSP taco seasoning

COMBINE AND FILL SHELLS. TOP WITH SALSA!

The surprising thing about this dinner is that my picky 2 year old sat down and ate it right up (I guess it helps that I tell him everything in it will make his muscles bigger)

MOODY bars (aka PMS Bars)

Every now and then people need a sweet pick me up. I wanted to share my new pick-me-up with others so they can satisfy that craving for sweet, salty, and a good amount of fat in there!

MOODY BARS!

(aka PMS cookie bars)

1 box of yellow or white cake mix

1 egg

1/2 cup butter (I used I can't believe its not butter)

2 TBSP water

1/2 chocolate chips

1/2 cup peanut butter chips (or if you want to keep it simple, use all chocolate)

topping:

1/2 cup chunky peanut butter, heated in microwave for 30 seconds

1/2 cup hot fudge sauce

1/2 carmel sauce

1 chopped candy bar of your choice

mix the cake mix with egg, butter,water, and chips. Pour batter into a 9x13 pan and bake at 350 for 20 minutes.

While the cookie is still hot, pour hot peanut butter on top. Heat the hot fudge and carmel and pour over peanut butter. Spread toppings over the entire cookie. Chop/Crush cand bar and sprinkle over the top. It is a VERY rich dessert, but worth the calories in my opinion!

Sugar Free Mini Pavlovas

Perfect little place to put some fresh fruit! My mom actually made these a few years ago for me and I really like them! The vanilla in them takes away from the artifical sugar taste and these literally melt in your mouth.

Sugar Free Mini Pavlovas

4 egg whites

1 cup Splenda + 4 Tbsp

1 tsp vanilla

Whip in mixer until stiff peaks form. Spoon or use a ziplock to squeeze pavlovas onto baking sheet. Bake at 350 for 5 minutes and 250 for 20 minutes. Remove from oven and let cool

Top with Sugar Free whipped cream (recipe below) and fresh berries.

SUGAR FREE WHIPPED CREAM

1/3 cup heavy whipping cream

1 Tbsp Splenda

whip until stiff

Sugar Free Sub"Lime" Strawberry Sauce

For my usual breakfast for dinner tradition on Sunday nights, My wonderful husband made me French Toast(with my favorite recipe!! :) ) To top the toast, I made a sauce/chutney the night before and was taken back by the flavor combination. I had heard that strawberries and limes went well together, but I had no idea how well.

SUBLIME STRAWBERRY SAUCE

1 lb fresh strawberries cut into slices (I actually like chunks to make it like a chutney)

juice and zest of 2 key limes

1/2 cup Splenda (I like it sweet, but 1/4 cup will do)

THATS IT!!!! Combine the ingredients in a bowl and let sit in the refridgerator for at least 30 minutes. Use as a topping for pancakes, waffles, french toast, shortcake, etc... or as a filling for crepes and other yummy stuff!

Green and Bean Chicken Quesadillas

With my spring garden prep going on, I have a nice patch of spinach growing. It comes back every year and I LOVE IT!!! I am surpised at how well those little seeds keep on producing(I have extra seeds if anyone is interested). The best part about these leafy greens is that they produce while it is still cold outside so I don't have to worry about a May Frost taking them away! To use up some of the leaves, I came up with a Green and Bean Chicken Quesadilla.

GREEN AND BEAN CHICKEN QUESADILLA

6 whole wheat tortillas

1 LARGE cooked chicken breast (I grilled mine up the other day while the BBQ was fired up)

1 cup grated Cheddar or Monterey Jack Cheese

1/2 cup black beans

1/2 cup fresh spinach leaves

1 can diced green chiles

On a medium/hot skillet, place a tortilla sprinkled with cheese on and add some chicken, beans, spinach, and chiles and a little more cheese and cook until slightly melted. Place another tortilla over the top and use a pan to press the tortillas together. Flip and cook until both sides have browned and cheese is melted. Repeat with other tortillas. Cut into 6 pieces per quesadilla and serve with salsa, sour cream and guacamole!

Spring Cupcakes

I had my little girl's 1st birthday party over the weekend and had a fun time making her cupcakes! The frosting didn't turn out like I had hoped it would (for some reason, it wouldn't stay fluffed), but they tasted great and looked super fun!

I made 3 boxes of cake mix into cupcakes and a mini bundt for the birthday girl.
For the frosting, I added 1 tub of vanilla frosting and a couple of drops of food coloring with 1 tub of cool whip. You are supposed to fold it in and it should make a fluffy thick and whipped frosting, but mine just ended up a little too runny for my liking, so I topped it with jellybeans and put them in the fridge to set. This is what we ended up with. After chilling, the frosting tasted so good and creamy and the jellybeans added the perfect flavoring! I will definitely be doing this one again!

Sugar Free Marshmallows

WOW!!!!! Sounds different! My diabetic mom is coming into town tonight and so I wanted to surprise her with a treat! I actually tried making regular marshmallows earlier, but they did not turn out AT ALL!!! That's probably why I am so excited that I was able to make these yummy treats!

YOu can make these either way, but because we are counting calories here....we opted for Sugar free!
Homemade Sugar Free Marshmallows

2 pkgs Knox unflavored gelatin (or 5 tsp)
4 Tbsp cold water
1 cup boiling water
2 cups Splenda (or sugar if you want the sweet stuff)
dash of salt
1 sm pkg sugar free jell-o (any flavor) - OPTIONAL (or for plain, just add 2 tsp vanilla)

Place unflavored gelatin in a mixing bowl and add cold water. Set aside. In a medium-sized saucepan, mix 1 cup water and 2 cups splenda and a dash of salt. Bring to a boil, mixing only occasionally. Pour boiling mixture over unflavored gelatin in the mixing bowl. Using a wire whisk attachment, beat on low for about 2-3 minutes. Gradually increase speed until maximum speed is reached. beat for about 10-15 minutes until a thick marshmallow has formed.
you can either pour over flour and cut into rectangles (which is what I should have done this time....) or make a mold by filling a 9x13 pan with flour and using whatever shape you like (ie: the back of a large spoon for eggs) and spoon into molds.

To make a more indulgent treat, you can dip the marshmallows in chocolate and have a tasty little treat!

Strap Covers Made Simple

For the past year and some, I have been planning on making strap covers for my little boy's car seat, but I never really got around to it. Finally I sat down and got them started. Before I knew it, I was done. I think that they turned out pretty cute and they were way easier than I thought they would be!

All I did was:
1. Cut out 2 rectangles of each fabric (for the front and the back of the covers)
*ab0ut 6 1/2 - 7 inches x 8- 9 inches (depends on the size of cover you want.
2. Turn the printed sides together and sew around 3 sides.
3. Turn right side out.
4. Cut high-loft batting to fit inside rectangles. and fit inside cover.
5. Turn the open edge inside and sew all the way around the cover.
6. Fold into thirds and make a stitch on the 1/3 lines
7. Cut Velcro to fit the cover and sew on the outer thirds to close the cover around strap.

That's all it took. No pattern, no fancy stitching, just straight lines and that's it!

Whole Wheat Crepes!

SO I made some tasty crepes for dinner last night. When I asked my 2 year old what he wanted for breakfast, he quickly replied -CREPES!!! I like to keep calories down if I can, but we have breakfast for dinner every Sunday and I don't usually eat a whole lot for the rest of the day, so I indulged a little with the filling!

Whole Wheat crepes

4 eggs
1 cup whole wheat flour
1 cup milk
2 tsp butter (or margarine)
2 tsp sugar (I used Splenda)
1/2 tsp salt

Mix all ingredients in a blender until smooth. Pour about 1/4 cup of batter onto a lightly greased skillet and tilt pan to coat bottom evenly with batter. Cook over medium heat until browned. Flip and brown the other side.
****Now on a few of them, I tried flipping them too soon and they tore so be careful!
Makes about 8 crepes!Fill or top with whatever sounds yummy!
fresh berries
cream cheese
Nutella
powdered sugar
honey
butter
maple syrup
jam

Sweet and Savory Chicken - Ready in minutes

One of my easiest recipes consists of about 4 ingredients.

Sweet and Savory Chicken

1 lb boneless skinless chicken, thawed and chunked
1 pkg. onion soup mix
1 1/2 cups peach jam (or any citrus fruit preserves)
1 pkg stir fry mix - OPTIONAL

In a skillet, cook chicken chunks until browned. Add preserves and soup mix and stir until mixture melts and glazes all the meat. Add stir fry mix and keep warm until serving.

My sister just moved into a new house and I went to visit. To help her out, I made this dish with her along with some rice. From start to finish, it only took about 20 minutes to make. We added some extra bell peppers, green beans and a few other little veggies and it was soo yummy. It feeds a family too!

Migas! (My dads mexican breakfast)

I am not exactly sure how mexican this breakfast is, but I know that whenever my dad comes to visit, we usually make this. He was around this past weekend and of course, Migas were on the menu. These are pretty tasty and can be healthy too!

MIGAS

2 corn tortillas, cut into thin strips
1 tbsp olive oil
1/4 onion chopped
4- 5 eggs, beaten
2 Tbsp milk
1/4-1/2 cup salsa
Tortillas for serving (toasted)

In a large skillet, saute onion and tortilla strips until browned.
Beat eggs and milk and pour onto sauteed tortillas. Add salsa as eggs begin to set.
On an open flame (I just use one of the burners on my gas range), toast a few corn tortillas. Fill with cooked egg mixture and enjoy!

Cutie Clippies!

I had a few minutes to do a little something while I was waiting for my husband to get home from work. I remembered that my neighbor gave me a bunch of alligator clips to make my little girl some hair clippies! I didn't realize how EASY they are to make. I had some scrapbook ribbon that was just a tad wider than the clip, some hot glue and a few minutes and I just made these!
They are some of the easiest little things to make. Just line the ribbon up with the clip and squirt a line of hot glue down the middle of the prongs and fold the ribbon over the top. Add a little more glue to the ribbon and wrap around the hinge.Do the same on the bottom side and press together again.

**if you want, you can tie a cute bow with the ribbon and glue it to the top to make it a little more dressy or add whatever you like to them!

Voila!!! YOU ARE DONE!!!
I made 2 in each of the ribbon prints that I had and I think they turned out pretty darn cute and sooooooo much cheaper than buying them at the store.

Easy Rice Wraps

I had a craving earlier this week and it was satisfied with tonight's dinner. Easy Spring Wraps!! Last year, I bought some at the store and fell in love with the light cool taste of these healthy rolls. They cost about $3-$4 for 2 rolls, but I hate paying for something that I can make my own for much cheaper. Most everything I just got at the regular grocery store. I know some stores carry sheets of rice paper, but I couldn't find any at my regular store, so I just went and bought a 30 pack for about $3 at Whole Foods.

Ingredients to try out - I will put a star next to what I used and how much to make about 8-10 rolls
*cucumber - 1/3 large hothouse
*spinach/lettuce- about 1/3 bunch cut into strips
*bell pepper - 1/4 red in strips
*avocado - 1/2 medium hass
sprouts
*carrots- 2 cut into thin strips
*chicken - 1 cup cut into chunks or shredded
shrimp
cooked rice

Step 1: Take rice paper and dip into warm water for 10- 30 seconds or until flexible without cracking or breaking. (Some packages differ from others, so just keep an eye out for cracking)


Step 2: Fill with veggies and meat. Roll like a burrito or egg roll and press together to seal ingredients in.

Step 3: Let the rolls sit for a few minutes and cut diagonally down the center and put on a plate, careful not to let them touch (sometimes the wrappers stick to eachother)


Dipping Sauce for Rice Wraps

3 Tbsp Rice Vinegar
1/4 cup Soy Sauce
1/2 tsp Sugar
1 finely sliced Green Onion
Splash of sesame oil

The hardest part of making this for me was keeping my wrappers from cracking. If there is a little crackage, its ok. These rolls don't look that great until you cut them down the middle anyway.
ENJOY!!!

A taste of Summer!

Today has been such a beautiful day!!! I made me think about summer and being outside, which led to my choice for dinner tonight. Barbecued Turkey Burgers. My sister makes these all the time in the summertime and even in the off season on her indoor griddle, so I called her for the recipe and shortly after, I was eating a picnic outside with my kiddos! The flavor in these bad boys makes for a great change from traditional burgers!
Zippy Turkey Burgers

1 lb ground turkey
1 egg
1/2 chopped yellow/red/orange bell pepper
1/2 cup grated cheese (tonight was pepper jack!!!!)
1 Tbsp A1 steak sauce


I mix all these together in a bowl and it makes about 5 average sized burgers.

Then I toss them onto a hot bbq and cook for about 7-10 minutes on each side or until they look good.

A good bun idea is using those orowheat or whatever brand sandwich thins. They have less calories than a traditional bun and a different flavor.