Friday, June 26, 2009
- per serving: 260 cals, 17.4 g fat, 6.6 g pro,24.2 g carbs, 10.2 g fiber
- per serving: 170 cals, 11.9 g fat, 2.9 g pro,16.2 g carbs, 8.6 g fiber
Wednesday, June 24, 2009
From the freezer - whole wheat sandwich bread and chopped spinachFrom the refrigerator - red bell pepper, feta, Parmesan, eggs, milk, and DijonFrom the pantry - oil, salt, pepper, and garlicFrom the garden - thyme
- Per serving - 250 calories, 12 g fat (3.5 saturated), 17 g carbohydrates, 4 g fiber, 21 g protein (exchanges: 2 fats, 2 1/2 protein, 1 starch, 1 vegetable)
- Notes - Make sure you realize that the strata must rest/soak for at least 8 hours...plan ahead; I used sandwich bread (which is not as crusty as a baguette) so I had to toast the bread cubes...200 degrees for at least an hour; use any cheese you like - I used about 2 oz feta instead of mozzarella (remember I halved the recipe); use any veggies you like - I used 1/2 an onion, 1/2 a red bell pepper, 8 oz of mushrooms (I didn't halve the mushrooms! I love them too much!), 1 cup frozen spinach (thawed and squeezed to release as much water as possible...which resulted in about 1/2 cup of spinach in the end); I seasoned the veggies with salt and pepper while they were sauteing and then added less S&P to the egg mixture; I had to cover the strata with foil half-way through the baking time because it was browning too quickly
- My thoughts - Like I said before I love egg dishes for dinner, and this one hit the spot! I would definitely make this again...with a different vegetable/cheese combination, depending on what I need to use up! It was a little dry, so I might add a little more milk next time. Hilary thought it would be good with marinara...we didn't have any so she used ketchup (GROSS!). The serving size is really big and all for 250 calories...you could have more if you wanted! Or serve it with a salad (green salad if you are having it for dinner...fruit salad for breakfast/brunch). Or just have one serving and then go get frozen yogurt for a treat, like I'm about to!
Sunday, June 21, 2009
Friday, June 19, 2009
Cold-Brewed Ice Coffee
adapted from smittenkitchen.com (my favorite site)
makes 4 drinks
1/3 cup ground coffee
skim milk (optional)
To a jar, add the coffee and 2 cups of water. Top with the lid and shake to combine. Let rest at room temperature overnight or 12 hours.
Strain through a fine-mesh sieve lined with a coffee filter. Rinse the jar and lid and pour the filtered coffee back into the jar.
In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk (I actually mix equal parts of coffee concentrate and milk, and leave out the water).
The concentrate will keep for at least a week without losing its flavor, so feel free to double or triple the recipe!
Other additions I like: a little sweetened condensed milk (60 cals per 1 tbsp), vanilla or almond extract, a spoon or two of half & half (40 cals per 2 tbsp)
Vietnamese Coffee Ice Cream
adapted from The Perfect Scoop
1 14 oz can sweetened condense milk (I used fat-free)
1 1/2 cups brewed espresso or very strongly brewed coffee*
1 cup half & half
Big pinch of finely ground dark roast coffee (optional)
Whisk together the condensed milk, coffee/espresso, half & half, and ground coffee (if using). Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
* To brew a very strong coffee use 2 cups of water and 3/4 cup of ground coffee...this should yield about 1 1/2 cups of very strongly brewed coffee.
Per serving (using fat-free condensed milk) - 144 calories, 3 g fat (2 g saturated), 26 g carbohydrates, 4 g protein (exchanges: 1/2 dairy, 1 starch, 1/2 fat)
Notes - I didn't care for the coffee grounds in the ice cream, so next time I will probably leave them out...or substitute chopped chocolate covered espresso beans!!!
Wednesday, June 17, 2009
- Per serving - 440 calories, 9 g fat (2 g saturated), 50 g carbohydrates, 3 g fiber, 38 g protein (exchanges: 2 fats, 1 vegetable, 2 1/2 starches, 5 protein)
- Notes - I made a few changes/additions...I added a cup of diced celery (you can't make jambalaya without the "trinity"), swapped the onion for leeks (I already had them in the fridge), used turkey andouille sausage instead of ham, used fresh oregano/thyme instead of dry (I have these herbs growing at my house and I used 3 times as much...dried herbs are more potent than fresh), and used boiled shrimp instead of raw (they were on sale at WholeFoods...already peeled, devained, and cooked - I couldn't resist); I was tempted to try the recipe with brown rice, but after reading the reviews, I decided not to (maybe next time); note the serving size (2 cups)...that's a lot of jambalaya in my opinion...so if you wanted to, eat a little less and fill up on a salad
- Tips - I cut my shrimp in half to make them bite size (they were pretty big) and to give each serving more bites of shrimp; if at the end of the cooking time, your rice is still slightly crunchy (mine was) add a little more stock or water, and cook for a while longer;
- My Thoughts - There are 2 versions of jambalaya in Louisiana, those that use tomatoes and stock (the Creole-style "red" version) and those only use stock (the Cajun-style "brown" version)...after trying this recipe, I think I prefer the Cajun-style; I'm not sure if it was because I didn't measure the cayenne well, but it was really spicy, so you may want to add less at first; I'm also not sure about the paprika...there was an "unexpected" flavor and this might be it; All this said, I'm just being picky/critical...it is really good, and you should give it a try!
Tuesday, June 16, 2009
Wednesday, June 10, 2009
- Per serving - 306 calories, 17 g fat (9.2 g saturated), 37 g carbohydrates, 2 g fiber, 7 g protein (exchanges: 3 fats, 2 starches)
- Notes - I left off the whipped cream...not so much because I was trying to save calories (it only saves about 25 calories per serving), but more so because I didn't want to buy a pint of cream only to use 1/4 cup; the pudding itself is really good, so if you don't feel like making the crust, just serve the pudding...you save about 85 calories per serving by doing so; I like darker chocolate, but if you are a milk chocolate lover you might want to use it instead of the bittersweet called for; some of the recipe reviews complained that there wasn't enough crust to fill the bottom and sides of the pie plate, so I used an 8 inch dish (instead of making extra crust as some suggested which would increase the calorie count) and poured the extra pudding into ramekins for a crustless version...so my version actually has fewer calories per serving; the consistency of the pudding is very JELL-O like...maybe use a little less gelatin?
- Tips - When pressing the crust into the pie plate, I used the bottom of a dry measuring cup; I sifted the dry ingredients into the sauce pan before adding the milk to help avoid any lumps; when whisking the milk into the dry pudding ingredients, it will look like the mixture will never come together, but keep whisking...it will!; I had to cook the pudding a little longer than 10 minutes to get it to thicken/boil; don't worry if your gelatin "hardens" (like JELL-O) , it will re-soften when you add it to the hot pudding mixture
- My Thoughts - The pie is good...not great - the texture kind of ruins it for me, but Hil said that's what she likes about it (Danielle, you prob would like it too...jello texture!). Honestly, I would rather have a full-fat, real-deal dessert and not have it as often. I may have to Emeril's a try!!!
Saturday, June 06, 2009
Wednesday, June 03, 2009
(This post has been updated here)
I am on a total smoothie kick! I can't remember the last time had oatmeal for breakfast...it probably has a lot to do with the weather, but I'm just not craving it right now.
w/ turbinado: 383 cals, 92 g sugarw/o turbinado: 283 cals, 69 g sugar
- no more than 5 g fat- no more than 400 calories with turbinado and no more than 300 calories without it- not a "build-up" smoothie...who needs tons of processed protein in their smoothie?- contains "fruit"...but really it's fruit juice and/or puree (with added sugar I'm sure)
Slim-N-Trim – Vanilla: 253, 153Youth Fountain: 253, 153Pineapple Pleasure: 280, 180Slim-N-Trim – Chocolate: 297, 197Smarti Tarti (12oz kids): 200, 200Green Tea Tango (vwfc): 304, 204Peach Slice: 314, 214Slim-N-Trim – Orange/Vanilla: 215, 215Lil’ Angel (12oz kids): 223, 223Island Treat: 333, 233Celestial Cherry High: 341, 241Choc-A-Laka (12oz kids): 252, 252Angel Food: 354, 254Yogurt Delight (vwfc): 356, 256Lemon Twist – Banana: 358, 258Muscle Punch: 364, 264Blackberry Dream: 365, 265Gimmie Grape (12oz kids): 265, 265Muscle Punch Plus: 366, 266CW Jr. (12oz kids): 270, 270Slim-N-Trim – Strawberry: 375, 275Berry Interesting (12oz kids): 277, 277Immune Builder: 380, 280Mangosteen Madness: 383, 283Mangofest: 285, 285Raspberry Sunrise: 392, 292Caribbean Way: 395, 295Light & Fluffy: 395, 295Passion Passport: 395, 295Grape Expectations: 398, 298Berry Stimulating Mate: 348, 298