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May 18th, 2012Dinner, Kid Friendly, SidesThese are just FANTASTIC ! Forget about regular stuffing next Thanksgiving – I am going to make these ahead of time and simply reheat in the oven while the turkey is being carved. These are simply delicious !
10 servings
209 calories per serving1/4 c butter
3/4 c celery, chopped fine
1/4 c carrots, chopped fine
1 1/2 c water
6 oz. Stovetop stuffing mix
1/3 c Craisins or raisins
1/4 c chopped walnuts
1 1/2 c low fat shredded cheddar cheese
1/4 cup egg beaters
PamHeat oven to 350 degrees. Spray muffin tin with Pam. In a skillet, melt butter and cook celery and carrot 5-6 minutes. Add water and bring to a boil them remove from heat and stir in stuffing mix, craisins and nuts then add 1 cup of cheese and the egg beaters and mix well. Spoon into 10 muffin cups and sprinkle with the rest of the cheese then back 10 minutes to melt cheese.
Tags: carrots, celery, cheddar cheese, cheese, craisin, Dinner, egg beaters, muffin, raisin, side, stovetop, stovetop stuffing, stuffin muffin, stuffing, stuffing mix, stuffing muffin, walnuts -
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May 17th, 2012Product ReviewsBella Sun Luci is a premium brand of Mooney Farms in Chico, Calilfornia. The company has been family owned and operated and their dedication to value and quality shines through in their products !

I have used sun dried tomatoes in many of my dishes – I love the flavor of them. Sometimes I find certain brands are just a little too sweet for my liking. Bella Sun Luci products are just perfect to me – they are sweet, but not overly sweet. All the sweet goodness you expect from a sun dried tomato is there, but without the sweet aftertaste that you get from some other products. To me, this makes them just PERFECT.
You can use sun dried tomatoes in sooooo many ways. I often put them on a sandwich. Add a few and you’ll find no need for mayo or mustard – the POW of flavor from the tomatoes is all you need. Try their herbed julienne cut or even their tomato halves. They are packed with lycopene and other good healthful things – but more importantly, they are packed with flavor. Flavor you won’t forget and flavor you will find yourself craving !!
As well as sandwiches, try the julienne cut in pasta salads of all types. Just cook pasta, add the tomatoes, artichoke hearts, some sliced prosciutto, some diced kalamata olives and sprinkle with some feta cheese for a great salad that goes well next to just about anything.
By far my most favorite product from Bella Sun Luci that I tried was their Sun Dried Tomato Pesto. This is TO DIE FOR !! The complexity of flavor was astounding. There was just the right amount of tomato mixed with just the right amount of pesto and this has now become a staple in my pantry !! First I made some crostini and ate it pure and simple on the bread (with just a slight dusting of grated parmesan cheese on top). Delicious !
Then I sauteed some onions and peppers and added a few tablespoons in right at the end of the cooking period. Can you say FLAVOR ? Now I can’t wait to try it mixed into a soup broth. Take any chicken or fish soup that has a chicken or vegetable broth. Stir in just a tablespoon or two…see what I mean !?! Utterly delicious!
Be sure to keep your eye out for my review of their new marinades, Carne Asada and Basque Norte. Mooney Farms certainly has my vote for delicious products and you’ll want to make sure you try these products soon – my local market carries many of their items and I’m sure yours does as well ! If not, you can always head over to the website and order there.
Looking for some more recipes that use sun dried tomatoes? Check out these recipes that I’ve posted:
Tilapia Puttanesca
Tags: bella san luci, mooney farms, pesto, product review, sun dried tomatoes, tomatoes
Rotini with Ham
Pasta with Sun Dried Tomatoes
Couscous with Sun Dried Tomatoes
Sun Dried Tomato and Spinach Soup -
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May 16th, 2012Dinner, Kid Friendly, PolishMaking pierogi dough and getting it the right consistency can be hard. Want to make some quick and easy? Then try using wonton wrappers for the dough – you wouldn’t believe it, but they come out just FANTASTIC !
12 servings (3 pierogies each)
169 calories per serving2 c cooled mashed potatoes
4 oz. whipped cream cheese with chives and onions
1/2 t pepper
36 wonton wrappers
Water
3 T butter
1/2 c light sour creamBoil water in a saucepan. Mix potatoes, cheese and pepper. Cut wonton wrappers into circles (if you have to have a pierogi in the typical half moon shape – otherwise just make triangles !) Brush edges of pierogies with water and place 1 T of the potato mix inside. Fold in half and seal edges together. Working in batches, add to boiling water and cook 3 minutes or until they float. Drain and rinse with cold water. Again, working in batches melt butter and cook 12 pierogies at a time. Serve with sour cream.
Tags: cheese, chives, cream cheese, cream cheese with chives, Dinner, light sour cream, mashed potatoes, pierogi, pierogies, pierogies 1-2-3, Polish, sour cream, wonton wrappers -
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May 15th, 2012chicken, Dinner, Italian, Kid FriendlyMilanese style just means a breaded cutlet – - This is easy to throw together and the cutlets rival my old standby recipe – it’s the parmesan cheese in them that make these really special. Change up the salad by adding different veggies; tonight I had some left over zucchini and radishes that I threw in.
4 servings
197 calories per serving4 3 oz boneless chicken breasts
1/4 t black pepper
¼ t salt
1/4 c seasoned bread crumbs
2 T grated parmesan cheese
1 1/2 t oil
3 c baby salad greens or field greens
1 c grape tomatoes, halved
1/4 c matchstick cut carrots (pre-packaged)
3 T low fat balsamic dressing
PamSprinkle chicken with salt and pepper. Rinse chicken in water. Combine bread crumbs and parmesan in a bowl and press chicken cutlets in to coat well. Spray a skillet with Pam and heat over medium heat and add the chicken and cook about 4-5 minutes per side or until browned. Mix the salad greens, carrots, tomatoes and dressing and serve salad alongside chicken cutlet.
Tags: bread crumbs, breaded, carrots, cheese, chicken, chicken cutlets, chicken milanese, cutlets, Dinner, italian, Kid Friendly, lettuce, milanese, parmesan, radish, zucchini -
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May 14th, 2012Appetizers, Italian, VegetablesThis whips up in 5 minutes and is a great appetizer or snack. If you like artichokes, you will love this dip !
4 servings
41 calories per serving8 oz canned artichoke hearts
2 clove garlic
1 t cumin
2 t olive oil
Salt and pepper to tastePlace the artichokes in a food processor with the garlic and cumin and oil. Process to a smooth paste then season with salt and pepper.
Serve with store bought or homemade pita chips.
Tags: appetizer, artichoke, artichoke dip, cumin, dip, garlic, italian, melba toast, oil, pita -
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May 13th, 2012Dessert, Kid FriendlyCreamy vanilla goodness with sweet ripe cherries – it doesn’t get any better …oh wait, it does – there’s an oreo pie crust ! You have to make this one ! This is my Mom’s newest favorite dessert
8 servings
182 calories per serving3 c frozen vanilla yogurt, softened (I love Turkey Hill brand)
1 1/4 c sliced pitted fresh cherries
1 prepared Oreo cookie pie crust
2 tablespoons Cool WhipMake sure yogurt is good and melty and then stir in cherries. Turn all into the pie crust and freeze at least 3 hours. If desired, garnish with Cool Whip and some extra cherries.
Tags: cherries, cherry, cherry cream pie, cherry pie, cool whip, crust, Dessert, frozen yogurt, Kid Friendly, oreo crust, pie, sliced cherries, turkey hill, turkey hill frozen yogurt, vanilla frozen yogurt -
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May 12th, 2012Dinner, Salads, Sides, VegetablesSimple yet special with the addition of the cheese and sunflower seeds. Serve this up and watch it disappear !
8 servings
108 calories per serving6 c broccoli florets, chopped coarsely
1 c grape tomatoes, halved
1 c shredded low fat cheddar or Monterey jack cheese
2 T sunflower seeds
½ c light vinaigrette dressing
1 T Splenda
2 t Dijon mustardMix broccoli, tomatoes, cheese, and seeds. Mix dressing, Splenda and mustard and then mix with veggies.
Tags: broccoli, broccoli florets, broccoli tomato side salad, cheddar cheese, dijon mustard, Dinner, dressing, grape tomatoes, mustard, salad, shredded cheddar, side, side salad, sunflower seeds, tomato, vegetable, vinaigrette -
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May 10th, 2012SnacksWhat a great way to make boring popcorn into something you just can’t put down ! And at only 149 calories – - eat up !
Popcorn is filling and full of fiber and a great snack food to keep around the house.6 servings
149 calories per serving3.5 oz. bag of plain microwave popcorn
2 T buttery spread
2 T spicy brown mustard
2 t chili powder
2 t hot pepper saucePreheat oven to 375 degrees. Pop popcorn according to package instructions. In a large bowl combine margarine, mustard, chili powder and hot pepper sauce. Microwave 45 seconds or until butter is melted then stir well and add popcorn and mix well to coat. Turn into a baking pan and bake 10 minutes or until popcorn browns a little. Cool completely before serving.
Tags: chili powder, hot pepper sauce, mustard, popcorn, snack, spicy popcorn, tabasco -
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May 9th, 2012Lunch, Mexican, Snacks, UncategorizedThis is such a great snack – and it even makes a great, filling lunch when you pair it with Triscuits.
4 servings
270 calories per serving1 can black beans, drained, rinsed, and mashed
1 c chopped avocado
1 c shredded low fat mozzarella cheese
4 c baby carrots for dippingPlace the beans in 4 bowls and coarsely mash. Stir in cheese and avocado. Serve carrots alongside. Add 100 calories worth of Triscuits or your favorite cracker to make it a little more filling and meal sized instead of snack sized.
And here is a video teaching you how to use an avocado slicer so you can make perfect slices for all your meals !
Tags: avocado, avocado slicer, bean, black bean, cheese, dip, Lunch, mexican, mozzarella -
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May 8th, 2012Appetizers, Sides, VegetablesThese little crustless tarts make a great side dish to lunch or dinner. Very cheesy, very chic
8 servings
124 calories per serving (serving=2 tarts)16 oz. frozen spinach
3 egg whites
12 oz. 2 % cottage cheese
1 c shredded part skim mozzarella
1/2 c grated parmesan cheese
1/4 t black pepper
PamPreheat oven to 400 degrees. Put spinach in a colander and rinse with hot water until thawed. Using your hand or the back of a spoon, press it down firmly to drain all the water out of it. Mix egg whites, cottage cheese and mozzarella cheese and then add spinach and mix well. Spoon mixture into 16 muffin / cupcake cups sprayed with Pam. Bake 35 minutes.
Tags: appetizer, cheese, cottage cheese, egg whites, mozzarella cheese, parmesan cheese, Sides, spinach, spinach tart, tart, Vegetables



























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