Thursday, October 29, 2009

Pumpkin Seeds

Toasted Pumpkin Seeds


One medium sized pumpkin
Olive oil


1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.

Silken Chocolate Tofu Pie

Silken Chocolate Tofu Pie


1 block silken tofu
1 regular size bag of semi sweet chocolate chips
1/4 cup strongly brewed black coffee
1-2 tablespoon vanilla flavoring
graham cracker pie crust
fresh raspberries (optional)


1. Melt chocolate chips in the microwave or on stovetop.

2. Blend together: tofu, chocolate chips, coffee, and vanilla.

3. Pour into graham cracker crust and chill 1-2 hours in the freezer, or 4 or more hours in the refrigerator.

4. Garnish with fresh raspberries when serving.

Serves: 8

Preparation time: 15 minutes plus 2 hours chilling

Monday, October 26, 2009

Black Bean Burgers

This one might be a little too spicy for the younginsbut i just leave out the hot stuff and they love um. INGREDIENTS:
* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg (ex-large)
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs OR crushed crackers work even better to stick the beans together.

DIRECTIONS:1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.2. In a medium bowl, mash black beans with a fork until thick and pasty.3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Monday, October 5, 2009

Rosemary Homemade Bread (just like Macaroni Grills)

~Rosemary Bread~

I am eating this bread RIGHT now as i type this and its so amazing i had to run right here to post the recipe for you! You will LOVE it and the best thing about it is how easy it is to make. The bread machine does all the work. :) Not the healthiest bread but darn yummy!!

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

~Fat Burning Soup~


2 large carrots, chopped

1 large onion, chopped

1 (16 ounce) cans whole peeled tomatoes, with liquid

1/2 large head of cabbage, chopped

1/2 (1 ounce) envelope dry onion soup mix

1/2 (15 ounce) can cut green beans, drained

1 quarts tomato juice

1 green bell peppers, diced

5 stalks celery, chopped

1/2 (14 ounce) can vegetable broth


1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot or crockpot.

2.Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender.

May be stored in the refrigerator for several days.You can add potatoes, if you need more of hearty meal, but know that it won't be as low-fat. : )

Friday, October 2, 2009

~ Home Made Cherry Cough Syrup~

Home Made Cherry Cough Syrup

A friend told me her hubby says this works better then codeine. ;) Here is her blog for more information, pics and what each herb does in this wonderful syrup.

Take 2 clean quart jars. In each jar put:

1/2 c. wild cherry bark

1/4 c. mullein

1/4 c. red raspberry leaf

2 T. lobelia

2 T. slippery elm

Stir all the herbs together then pour a little hot water over them to moisten. Then fill one jar with vodka, leaving about 1 inch headroom. Fill the other jar with glycerin. Put the lids tightly on the jars & shake. Store them in a dark place for at least 2 weeks, shaking the jars once daily. After 2 weeks you can strain the herbs out & discard. Store the liquid in a dark jar and take as needed.
A dose is about 1 tablespoon

Sweet Potato Fries


Here are two different ways to make these yummy and healthy fries. The first one is mine and the kids favourite and the second one is Brian and Kenzie's favorite.

Sweet cinnamon wedges:

3 large sweet potatoes

1 1/2 sticks of butter


brown sugar (optional) I don't use it and they still taste great.

Wash and cut sweet potatoes into wedges

Lay wedges into a glass baking dish in a single layer

cut butter into chunks and lay all around and on top of the wedges

sprinkle cinnamon all over wedges

sprinkle brown sugar across top of wedges

Bake on 400 until very tinder. Turn the wedges once while baking to make sure they get done evenly and are covered in the butter cinnamon mixture.

Cajun Sweet Potato Fries:

3 large sweet potatoes

extra virgin olive oil

cajun seasoning (its a little spicy)

wash and cut potatoes into wedges

Lay in a single layer into a glass baking dish

drizzle EVOO all over the top of the wedges

sprinkle cajun seasoning across tops of wedges

Bake on 400 until tender, turning the wedges once while baking.

Thursday, October 1, 2009

~Squash Casserole~

A squash casserole with pecan or bread crumb topping, along with cheese and onion

We loved this yummy side dish.

2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping

Makes 6 to 8 (side dish)
Active time:1 hr
Start to finish:1 1/2 hr

Sounds kinda gross? WRONG!! It taste GREAT! My 6yr old didn't like it but my husband, 15yr old and 3yr old did. :) Check your teeth for green after this meal cuz its HEALTHY!!

For Vegetables

2 tablespoons olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup water
2 tablespoons soy sauce
1/2 teaspoon salt

For Topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup;
see Tips)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt

Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.
Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Recipe by Ian Knauer...whoever the heck that is. ;)

~Stuffed Peppers~


These are so much better then they sound. I couldnt believe how yummy they were and they are so healthy too.

8 medium red, yellow, or orange bell peppers but i used green anyway cuz im bad like that...
1/2 –inch trimmed off tops, stemmed, and seeded
1 cup long-grain white rice but i used brown, uncooked
1 teaspoon olive oil
1 medium onion, diced
3 medium garlic cloves, minced
1 14.5-ounce can black beans, drained and rinsed
1 15.5-ounce can diced tomatoes, drained
1 cup frozen or fresh corn (if frozen, make sure to thaw)
1 cup 2% shredded cheddar or pepper Jack cheese
¼ cup cilantro, chopped
Fresh ground black pepper

1) Adjust an oven rack to the middle position and preheat your oven to 350F.
2) Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and bell peppers, and cook for three minutes. Remove peppers from water, drain, and place cut-side-up on paper towels. Bring water back up to a boil, and add rice. Cook for 13 minutes, stirring occasionally, then drain and add to a large mixing bowl.
3) Meanwhile, in a large, nonstick saucepan, heat the oil over medium heat. Add onion and jalapeno, cover, and cook for 8-10 minutes, stirring occasionally. (Onion should be soft at end.) Add garlic and cook for another 30 seconds, until just fragrant. Add black beans, tomatoes, and corn, and heat through, 2 minutes. When finished, pour mixture into the bowl with the rice.
4) Add cheese, cilantro, and salt and pepper to taste to the bowl. Mix throroughly.5) Carefully and loosely stuff each pepper until filling is even or slightly over the top of the rim. Place peppers cut-side up in a baking dish (not too crowded together), and bake 25 to 30 minutes, or until filling is hot.

Approximate Calories, Fat, Fiber, and Price Per Serving320 calories, 4.7 g fat, 6.6 g fiber, $1.57