Gingerbread Muffin

I modified a Weight Watchers Recipe for Gingerbread cupcakes due to lack of an ingredient, and they were 2 points instead of 3

So hear it is.  (i bet based on the chocolate pumpkin muffin I could have left the eggs out too.) I also ignored the whipped topping which saved some points too.

Ingredients:
2 spray(s) cooking spray

1 1/2 cup(s) all-purpose flour
1 cup(s) whole-grain wheat flour
2/3 cup(s) sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 cup(s) molasses
3 large egg white(s)
16 oz Tree of Life Organic pumpkin puree


Directions:
Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.


Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add pumpkin, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve
 
Here is the original if you want that one:
 
Ingredients:
2 spray(s) cooking spray
1 1/2 cup(s) all-purpose flour
1 cup(s) whole-grain wheat flour
2/3 cup(s) sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 cup(s) molasses
3 large egg white(s)
1 1/2 cups unsweetened apple sauce

Directions:
Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve  with whip topping.


Connor and Julianna enjoyed these as a treat after coming out to StrollerFit is the cold weather today, I know you will too, either version.

Minestrone

I is about to Snaw and I love soup when it is cold out.  this week I have been researching healthy recipes that use rutabagas and found this one.  It was quick to make and tasted good, so good I think Joey has eaten more than half the pot in 2 days.

Ingredients

1 spray(s) cooking spray
1 large onion(s), chopped
2 medium stalk(s) celery, chopped
1 1/2 medium carrot(s), chopped
8 oz rutabagas, chopped (thank god for my ww kitchen scale, that was about 1/4 of my rutagagas)
2 cube(s) vegetable bouillon cube, dissolved in 3 1/2 cups hot water (i used low sodium vegetable broth)
14 oz canned tomatoes, chopped
2 tsp dried oregano, or a combination of dried Italian herbs
1 oz uncooked whole-wheat pasta, shells or other small shape
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp parsley, fresh, chopped (for garnish)
Instructions

Coat a large saucepan with cooking spray and heat over medium-high heat. Add onion, celery, carrots and rutabaga; cook for about 3 minutes.

Pour in prepared vegetable stock; add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer over a very low heat for about 15 minutes.

Add pasta to saucepan. Cook until pasta is tender, about 10 minutes more. Taste soup and season to taste as necessary. Ladle into individual serving bowls and sprinkle with parsley.

Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.

makes 6 servings - 1 point each.

I frooze half in individual servings, I now have 8 different soups in my freezer to use in the snow storm and turkey broth.  I hope my Strolelrfit moms will enjoy this one too.

Cookies made with Joey -Ginger Snap People

I  am trowing a prty at StrollerFit tomorrow to welcome some new moms and some returning moms and said I would bring a healthy snack for the kids.  Joey and I made Ginger Snap People (and dreidels, and other crazy shapes) and they taste better then store bought Ginger Snaps and have none of my least favorite ingredient High Fructose Corn Syrup.

Easy to make, I would make them a eat them with the Weight Watchers Pumpkin Mouse (posted the recipe previously)

POINTS® Value: 1  - Servings: 60
Preparation Time: 20 min
Cooking Time: 10 min

Ingredients:
2 cup(s) all-purpose flour

1 cup(s) whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 Tbsp ground ginger, or less to taste
1/4 pound(s) butter, softened (1 stick)
1 cup(s) packed brown sugar, dark-variety
1 large egg(s), beaten
1/2 cup(s) Blackstrap molasses
1 tsp vanilla extract
2 spray(s) cooking spray
1 Tbsp all-purpose flour, for rolling out dough
1 1/2 cup(s) powdered sugar
2 Tbsp fresh lemon juice, or less to taste
2 tsp lemon zest

Instructions

In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice and ground ginger; mix well and set aside.
Using an electric mixer on high speed, in a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
With mixer on low speed, add flour mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equal-sized balls and shape each into a rectangle; wrap with plastic wrap and refrigerate for 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.

We wills ee after class who likes them

Tracy's Oatmeal Muffins

SO this is a few weeks late, but I kept forgetting to bring the recipe in the house after tracy made them and gave them out at StrollerFit

makes 12 muffins - 4 points each

1 cup dry oatmeal
60z cup yoplait custard blackberry yogart
2 tbsp skim milk
1 medium egg
1/2 cup brown sugar
1/3 cup canola oil
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

in a large bowl, combine oatmeal and yogurt and milk.  Let it stand for a few minutes so the oatmeal absorbs wet ingregients.  Add egg, sugar and oil.  Beat well with a wire whisk.  Add the flour, baking soda, salt and baking powder.  Mix again until all the dry particles are moistened.  Do not over beat.  It should only take 20-30 beats to mix by hand.  Spoon the matter into 12 well oiled muffin tins and bake at 400 degrees for about 20 minutes.  Best if served hot. 

Apple Braised Chicken

This was a sweet recipe that the whol amly loved, including Julianna...  I think the StrollerFit Families will enjoyi too and it was a quick and easy meal to make.  I served it over brown rice.

Ingredients:
2 tsp vegetable oil
1 pound uncooked boneless, skinless chicken breast, cut into four ounce pieces
1 large onion sliced
2 medium apples, cored and sliced
1 cup apple cider
1 cup fat free chicken broth
1/2 tsp salt
1/2 tsp ginger
2 tsp cornstarch

Directions:
In a large, heavey bottom skillet, warm oil over high heat.  Toss the chicken with flour in a medium bowl, patting off the excess on both sides.  Place chicken in skillet and brown on both sides.  Remove chicken from the pan and set aside

Reduce stove temperature to low and add onions to skillet.  Saute, stirring often, until onion is tender and lightly browned.

Stir in appls, cider, chicken broth, salt, ginger, and chicken.  Bring to a simmer, cvover and ook for 30 minutes. 

Using a slotted spoon transfer the chicke, onion and apples to a serving dish.

In a small bowl wisk together cornstarch and 2-3 tbsp of pan juices.  Combine cornstarch mixture with remaining pan juices, whisking constantly.  Simmer for one minute.  Pour juices over chicken and serve.

Yields 1 chicken breast and 3/4 cup of apple nion mix per person, 5 ww points per serving.

Tomato Basil Chicken

checkout this recipe from another StrollerFit Blog, looks great!

http://motherfit.blogspot.com/2009/11/healthy-recipe-tomato-basil-chicken.html

It is Soup Time

Ok so in the past week I have made onion soup, butternut squash soup, vegetable beef soup and Stuffed Pepper Soup.  All have been great!

This morning I made Creamy Artichoke Soup and thought I would share that recipe.  Here it is

Creamy Artichoke Soup

2 tbsp extra virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove of garlic minced
1 medium potato, peeled and chopped
1 can of artichoke hearts in liquid (not marinated)
2 cups low sodium, low fat chicken broth
1/2 tsp salt
1/2 tsp ground black pepper
2 tbs lite cream or skim milk

heat oil in heavy, large stock pot.  add leeks, garlic and stir.  Add the potato and cook for 5 minutes, stirring often.  Add artichoke hearts, stock, salt and pepper and cook until vegetables are tender, about 20 minutes.

Puree the soup with an immersion blender or in batches in the blender.  Return to the pot and add cream.

you can add a tsp of marscapone or ricotta to the soup when you serve.

It is yummy and only 3 WW points per serving.  makes 4 servings.

Another great Chicken Dish from one StrollerFit Family to Another

Bulgar Stuffed Chicken

Ingredients:
1 cup water
1/2 cup uncooked bulgar wheat (can buy inexpensively at Ocean State Job Lot)
1/2 cup chopped onion
1/4 cup thinly sliced celery
1/4 cup shredded carrot
3 chicken boullion cubes
4 boneless chicken breasts (about 4 oz each)
1 tbsp olive oil
1/2 cup dry white wine (i used red and it was still great)
1/4 cup water
1 chicken boullion cube
1 tablespoon fresh parsley

Directions:
In a small sauce pan, combine first 6 ingredients
bring to a boil, reduce heat, cover and lets simmer for about 15 minutes or until Bulgar is done.  Remove from the heat

Preheat the oven to 375 degrees. 

In the thinkest part of the chicken breast, cut a pocket, about 3 inches long, 2 inches deep.  spoon bulgar mixture in pocket and seal with a tooth pick or tie closed with cooking twine.  In a large skillet, brown the cicken in the olive oli for about 10 minutes.

Remove toothpicks or twine and place in a 9 x 13 inch rectangular baking pan.  Add the remaining bulgar mixture around and over the chicken. Bake in the oven for 5 to 10 minutes until chicken is cooked through.

This is a modification of a Recipe I found on Will Clovers Blog.  Scott loved it and it was only 5 WW Points!

In the skillet used to brown chicken add wine, water and remaining bullion cube.  boil uncovered, stiring until liquid is reduced to 1/2 cup.  Pour over chicken.

remake of a recipe from Danielle

Last year this Food Sharing blog was Danielle's idea, since the StrolelrFit moms had created a recipe book and after the monthly potluck there was always a recipe that was being requested.  We have not seen her in a while nor have we seen any recipes fromher, and we miss her and the gilrs.  But I decided to make one of her recipes from the StrollerFit Cookbook with a slight change, the noodles so here it is:

Parmesan and root vegetable Pasta Bake
Ingredients:
6 cups (1/2 inch) cubed and peeled butternut squash (about 2 1/2 pds)
2 1/2 cups (1/2 inch) cubed, peeled sweet potato (about 1 pound)
2 cups coarsley chopped onions, divided
cooking spray
1 tbsp olive oil
4 cups low fat milk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 bay leaf
1.5 ounces all purpose flour
1/4 tsp ground black pepper & 1/4 tsp salt
1 1/4 cups grated parmigiano-Reggiano chesse
1 1/2 cups shredded skim milk mozzarella
1 box ziti or curly noodles, (cooked til al dente)

Directions:
1. preheat oven to 450 degrees
2.  make the pasta til it is al dente, rinse under cool water when done and set aside
3. combine squash,sweet potato, 1 cup onions and oil in a roasting pan that was coated with cooking spray, toss to coat.  Bake at 450 degrees for 30 minutes or until veggies are tender, stir once, set aside
4.  combine remaining onion, milk, nutmeg, cinnamon and bay leaf in a medium pan over medium high heat.  bring to a simmer.  remove from heat, let stand for 15 mintes then strain milk mix thru a sieve ove a bowl, discard the solids.  (Tip wash the pan before using again  to cook the strained milk).  Return milk to pan and add flour, salt, and pepper, stirring while ciooking over medium heat until thick (use a whisk).  Remove from heat and add parmesaen-reggiano cheese.
5. drop oven to 375 degrees
6. spread half the milk mix at the bottom of a 13x9 inch pan, mix in half the noodles so they are well coated.  add the roasted squash and potatoes in an even layer over the noodles.  mix remaining noodles and sauce together and pour over the top in an even layer.  spread mozzarella cheese evenly over the top.
7. spray tin foil with cooking spary and cover noodle mixture.  Bake covered for 30 minutes, uncover and bake for an additional 20 minutes.  let stand for 10 minutes and then enjoy.

Another Healthy Quinoa Recipe from a StrollerFit Mom

Emily Sent this to me

Quinoa, a unique whole grain, was the staple food of the Incas. It is rich in calcium and iron, and has 10.5 grams of protein per cup. I find myself getting very hungry for this salad.

Quinoa and Arugula Salad with Lemon & Garlic

Salad Ingredients:
1 cup dry quinoa
pinch sea salt
1 3/4 cups water
1/2 bunch arugula
1/2 cup carrots, chopped
1/3 cup parsley, minced
1/4 cup sunflower seeds

Dressing Ingredients:
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons tamari or shoyu

Directions:

Rinse quinoa well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)

Place rinsed quinoa, salt, and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool

Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and tamari or shoyu; pour over quinoa and toss well.

Wash and spin-dry arugula leaves and chop into bite-size pieces or thin strips. Add arugula, carrots, seeds, and parsley to quinoa. Toss gently. Serve at room temperature or chilled

Makes 4 to 6 servings

For Babies 6 Months & Older: Reserve some plain cooked quinoa. Puree quinoa with water or breastmilk.

Quinoa-The Ultimate Grain

Breakfast Quinoa a great start to the morning for the StrollerFit moms

1/2 cup Quinoa
2/3 cup water
1/3 cup Orange Juice

bring to a boil, then simmer for 15 minutes, covered

top with raisins and chopped walnuts

Enjoy!

Heathers Quinoa with Corn
4 ears of corn shucked (1 ear of corn equals 3/4 cup of corn kernels, so you can use frozen corn)
1 tbsp finely grated lemon zest (2 lemons)
2 tbsp fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tbsp mild honey
1/2 tsp salt
1/4 tsp black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup fresh mint

Put corn in a 5 quart wide pot, add water to cover and bring to a boil, covered. Remove from the heat and let stand for 5 minutes, covered. Transfer corn to a cutting board, when cool enough, cut kernels off the cob with a large heavy knife

meanwhile. whisk together lemon zest, butter, honey, salt & pepper in a large bowl til well combined

wash quinoa in 3 changes of cold water, drain in a large sieve each time.

Cook quina in a 5 quart pot of boiling water, uncovered until tender, about 10 minutes. Drain in a sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve. then cover with a lid (do not worry if it does not fit tightly) and steam until quinoa is tender and fluffy and dry, about 5 minutes. Remove from heat and let stand covered for 5 minutes.

Add Quinoa to dressing and toss until dressing is absorbed, stir in corn, scallions, mint and salt and pepper to taste.

this is a great side instead of rice.

Stuffed Pumpkin - from Tracy a StrollerFit Mom

Tracy was talking about this at StrollerFit the other day recipe and it sounds great, so try it out, I am making it on Halloween for a healthy meal.

Ingredients:
1 standard Sugar Pumpkin (top cut off, cleaned out (save the seeds) seasoned inside with salt &
pepper
1-6oz box of Uncle Ben's Long Grain and wild rice original recipe with 23 herbs and seasoning
12-16 oz of lean ground beef, pork or turkey

Directions:
Preheat the oven to 375 degrees

brown the ground beef and drain off the excess fat. cook rice according to directions and mix with the cooked ground meat. Fill the pumpkin without packing it tight and pop the top back. Wrap the stem in foil so it does not burn. Place the pumpkin in a pan with about an inch of water. Bake 60-75 minutes. Test by taking the top off and check the pumpkin with a fork, cut a small piece from the wall and taste to see that is not to firm. Over cooking will make it mealy, so if you put it back in, check after 10 minutes.

Let it rest for 15-20 minutes before serving.

Skin will Peel off nicely after it has cooled and then make a slice to serve with the filling.

Baked Pumpkin is a great source of Vitamin A.

Clean the seeds and dry with a paper towel, lay flat on a baking sheet, sprinkle with salt (to taste) and bake at 200 degrees til crispy. let cool and enjoy a healthy snack

Fig and Walnut Energy Bar

StrollerFit Moms I did not think I would like this, because I do not like figs, but I tried it anyway and loved it! So here it is...

Ingredients:
cooking spray
1 cup quick-cooking oats
1 cup bran cereal (I used fiber one)
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry skim milk
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup honey
2 large eggs

directions:
1. preheat the oven to 350 degrees. coat a 9 by 13 pan with cooking spray
2. place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor , coarsely chopped. add the eggs and honey and pulse until well combined.
3. transfer the mixture to pan; spread evenly with fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container up to 3 days or wrap individually and freeze for up to 3 months



For those doing weight watchers they are 3 points a bar, I cut them into 24 pieces making it 2 points a bar.

Dinner and Dessert to keep you warm, full and losing weight

These are 2 Weight Watchers Recipes that I made this week. Both delicious, low in point, quick and easy to make and best of all the kids ate and enjoyed!

Stuffed Pepper Soup

Ingredients:
1 pound extra lean ground beef
1 tbsp olive oil
1 large onion
1 - 14.5 ounce can diced tomatoes (I used the one with basil and garlic)
2 cups chopped pepper
1-15 ounce can tomato sauce
3 cups fat free beef broth
1 cup cooked brown rice
1/2 tbsp basil
1/2 tbsp oregano

Directions:
heat the olive oil in the pan and soften, add the meat and Brown together, drain off the fat

While meat is cooking, mix the remaining ingredients in the crock pot, add the drained meat and onions, mix well, cover and cook on low for 6-8 hours.

Makes 12-15 servings, 1 cup equals 2 points

Pumpkin Mousse

Ingredients:
2 packages of instant vanilla pudding
1 tsp pumpkin pie spice
2 cups skim milk
1-8 oz container of fat free cool whip

Directions:
Beat all ingredients together and divide into 8 dishes, each serving is 3 points

StrollerFriends Cookbook

I have decided to collect recipes from the StrollerFit Moms across the country and make another StrollerFit cookbook. This one will be Healthy Holiday Favorites, with tales from the StrollerFit Family Kitchens, pictures of our StrollerFriends and favorite healthy holiday meals that everyone including the kids will eat.

If you would like to contribute, email me your recipe -Cari.Fisher@StrollerFit.com

Send recipe, picture of you and the kids or just the kids and if you have a story behind the recipe, send that too.

Please forward this request to any StrollerFit moms you know.

Once I am done, I will notify everyone. I am estimating the cost to be $20 ($15 for the cost, plus $5 donation to the American Cancer Society). Once I have a cost plush shipping, I will let everyone know.

For those that do not know, my mom is battling the awful disease and I want to do a StrollerFit Cancer Fund raiser in her honor, she does Restore the core at e and motivates me everyday to lose the weight and get in shape and live life to its fullest.

Crispy Oven Fried Chicken with Sage Gravy and Chili spiced thick Oven "Fries"

Ladies, this is one for the masses for the StrollerFit family to enjoy. I do not like gravy at Thanksgiving, but this would go great with the Turkey and the chicken was moist and delicious and I found a way to get it crunchy on the outside without the skin and without the frying, yeah!!!

Chicken with Sage Gravy

ingredients:

1/2 cup plus 2 tbsp of flour
2 egg whites, beaten
1 1/2 cups cornflake crumbs (i needed a bit more then the recipe asked for)
2 bone in chicken breasts, halved and skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned (I made 2 extra, Joey likes chicken on the bone,
thus the extra corn flakes)
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 cup fat free buttermilk
1 tbsp butter
1 cup reduced sodium chicken broth
1/4 tsp dried sage
1/8 tsp black pepper

Directions:
1. Preheat oven to 375 degrees. Line a large baking sheet with tin foil and place a wire rack on top, cover rack in non stick cooking spray.

2. place 1/2 cup of flour in shallow dish, place the egg whites in another and the corn flakes in a third.

3.
Place the chicken in a large bowl, sprinkle with salt and Cayenne. Add the buttermilk and coat the chicken. dip the chicken, one piece at a time into the flour, egg yolk and then cover with corn flakes, place on the wire rack. after all the chicken is coated spray the top with nonstick cooking spray. Bake for about 45 minutes until golden brown and cooked through.

4. meanwhile, to make the gravy, melt the butter in a small sauce pan, over medium high heat, wish in the remaining 2 tbsp of flour and cook for about 1 minute while continuously whisking. gradually add the chicken stock, whisking constantly til the gravy thickens, add sage and pepper.

serve chicken with the gravy. Both Joey and Julianna loved the chicken. 7 points on weight watchers for 1/4 of the chicken with 1/4 of the gravy. Serve with steamed vegetable.

I served with Green beans and the fries, recipe to follow.

Chili Spiced Thick Oven "Fries

Ingredients:

3 large (8 ounce) russet potatoes, washed
2 tsp olive oil
1/2 tsp sugar
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper

directions:
1. preheat the oven to 450 degrees. spray a baking sheet with non stick spray

2. halve the potatoes and cut each half into quarters lengthwise (giving you 8 fries per potato). place on the baking sheet and toss with the oil. Arrange in a single layer and bake until the bottom is golden brown, about 15 minutes, turn the potatoes over and cook for an additional 15 minutes, until crisp.

3. meanwhile combine sugar, cumin, chili powder, black pepper and salt in a bowl. add the fries and toss to coat.

I made a separate batch for the kids leaving out the chili powder and cumin and Joey, and his friends loved them. Original recipe is 6 fries for 2 points.

Peanut Butter and Jelly Bread and Butternut Squash Soup

ok so the above mentioned recipes do not go together at al, but they arethings the StrollerFit moms and I have been talking about an recipes I said I would post, so while I am thinking about it, I better get it done.

Joey, Julianna and I have been berry picking twice with our StrollerFriends this past week and I have been making Jam in the bread machine, which eminded me of the PB & J bread. I mntioned it at class and the moms wanted the recipe, so here it is. This is the Bread machine version, but you probably could make it without.

Peanut Butter and Jelly Bread

Ingedients:
1 cup water
1 1/2 tablespoons vegetable oil
1/2 cup peaut butter
1/2 cup of your favorite berry jelly
1 tabespoon white sugar
1 teaspoon salt
1 cup whole whea flour
2 cups all pupose flour
1 1/2 teaspoons active dry yeast

directions:
1. place ingredients in bread machine pan in the order suggested by the manufacturer for wet verses dry ingredients

2. select sweet, raisin or basic setting and press start.

Enjoy

Butternut Squash Soup (Zero ww points)

ingredients:

4 cups vegetable broth

12 oz butternut squash, peeled and seeded and cut into 1 1/2 inch cubes

1/2 vadilia onion, cut into 2 inch cubes

1/2 small apple, peeled, seeded and cut into 2 in pieces (i use ganny smith apple)

1/4 tsp salt, or to taste

1/8 tsp black pepper, or to taste
1/8 tsp ground nutmeg, or to taste

directions:
in a large stock pot combine broth, squash, onio and apple. cover pot and bring to a boil on high heat. Lower heat and let simmer until squash is tender, about 10 minutes.

Puree in a blender or with an immersion blender and add salt, pepper and nutmeg.

Serves 12.

Breakfast cake

this is high in fiber, quick and easy to make and the kids will love it too.

Breakfast Cake

4 points on Weight Watchers

1/2 cup fiber one pancake mix
1/3 cup water
1 cup blue berries

Mix pancake mix and water until combined add blue berries and mix.

pour into a microwaveable bowl (soup or cereal bowl) cook in the microwave for 2 1/2 minutes, may need longer depending on your microwave

can replace blueberries with any other berry, or 1/2 cup apple sauce, or dole individual serving fruit cups in juice (pour juice into measuring cup and add water to get 1/3 cup of liquid and no extra points, use this liquid instead of water)

StrollerFit moms, enjoy

Yogurt and Fresh Fruit Parfait

This came from another StrollerFit blog and it looked good, so I thought I would share it with you all.

Looking for a great way to get protein, but use all of those yummy, summer fruits? Here is a simple & delicious treat!

Sliced oranges*
Sliced peaches*
Fresh blueberries*
2 Tbsp. low-fat granola4 oz. plain, nonfat yogurt
2 oz part skim, ricotta cheese1/2 tsp vanilla
*Up to 1/2 cup of fruit combined (oranges, peaches, blueberries)

Blend yogurt & ricotta cheese together until smooth. Stir in vanilla. Layer yogurt with alternating fruit layers and top with crunchy granola.

A perfect great start to your morning or a satisfying snack to break those late afternoon cravings for junk foods! Eat and enjoy the absence of guilt!
Preparation Time: 5 minutes
Cooking Time: 4 minutes

Nutritional Information: (per serving)
Calories: 200
Protein: 14 g
Carbs: 29 g
Fat Total: 3 g

For more healthy recipe ideas & nutrition tips, visit teambeachbody.com/turbojamminmom to find out more about the club plan - a great tool to help you plan & shop for healthy meals for your family!

Cinnamon Walnut Oat Bran Muffins

This recipe comes from the side of the "Heartland" brand oat bran box but I have modified it to make a little healthier and oh so yummier, even my 2 yo loves them!!

In large bowl, combine with mixer, 2 lg or 3 medium ripe bananas and 1 stick (1/2 Cup) butter. Add 1/2 cup dark brown sugar and mix till combined. (depending on how ripe your bananas are, it may look like it will never completely combine, that's ok!)

In seperate bowl, stir together...

1 cup "Heartland" brand oat bran OR 1/2 cup oat bran and 1/2 cup wheat bran (if you try "Hodgson Mill" brand, their oat bran is grainy compared to the soft flakes of "Heartland", you may find it in the organic section or cereal section of your grocery. Wheat bran has about 1/2 the carbs of oat bran but does make the recipe a little drier so I use extra banana)
1 cup whole wheat flour (you can also use all-purpose flour)
1/2 cup chopped walnuts
1 tsp baking soda
about 1/2 tsp cinnamon (I usually just shake till it looks good)
1/4- 1/3 cup milk choc. morsels (optional- this is my naughty part)
1/4 cup coconut flakes (optional)
2-3 Tbsp sesame seeds (optional, great calcium)
you can also substitute fresh blueberries or peach or strawberry pieces for the milk choc. chips, just add them to the butter mixture after the dark brown sugar, stirring with a spoon)

Add flour mixture to butter mixture and stir till combined. Add to muffin tins and bake at 350 for 10-13 min if using mini muffin tin. If using medium (12) muffin tin, bake for 15-17 min. I like the mini muffin tins for small quick snacks and they are perfect size for tots. Makes about 3 dozen mini muffins or 12 medium muffins. Enjoy !!!

Shrimp with Roasted Garlic Pesto Pasta

Ok ladies, I am on a new recipe cooking spree - trying new recipes while using ingredients in the pantry so my StrollerFit moms have some healthy alternatives.
r
This one came from the foodnetwok, I modified it a bit to lower the points. serves 8 - 9 points, use less pasta less points

15 garlic cloves (1 head)
1/2 cup olive oil
1 pound cherry tomatoes
salt and pepper
1/4 cup Parmesan cheese, grated
1 cup packed, basil leaves
1 pound linguine
1 1/4 pound large shrimp (i used medium, it is what i had)


preheat oven to 375 degrees

place garlic in a small baking dish, cover with 1/4 cup olive oil and cover with foil, bake for 45 minutes. in another baking dish coat tomatoes with a little oil and salt and pepper, roast in oven til tomatoes blister, about 25 minutes

strain garlic cloves and set oil aside. Place garlic, tomatoes, basil and Parmesan into a food processor, pulse, slowly adding remaining oil until pesto comes together. season with salt to taste (I did not add any)

Cook linguine to directions.

Heat a saute pan to medium heat, add 2 tbsp of garlic infused oil, season shrimp with salt and pepper and saute til pink.

Drain the pasta, add the pesto and shrimp and mix. Serve hot or cold.

I ate it cold and it was great.
This pesto would work with no shrimp or chicken on any pasta. I am thinking of adding some veggies next time and cutting the amount of pasta. StrollerFit moms enjoy.

A quick and Easy Chicken Dish

Rustic Lemon Onion chicken with Spinach and 5 Minute Potato Gratin

Rustic Lemon Chicken
4 skinless, boneless chicken breasts, cut in half
1 tsp dried thyme, 1 small bunch fresh thyme
salt and fresh ground pepper
2 tsp olive oil
1/4 cup flour, i left it out by accident and it was good, not necessary
1 red onion, thinly sliced, we like onion so I did 2
1/4 cup white wine, optional
1 cup chicken stock (i used fat free low sodium)
3 lemons, juiced
1 tbsp butter

directions
season chicken with dried thyme, salt and pepper. Heat a large skillet over medium heat, dredge chicken in flour (step I skipped), add oil to skilled, on medium heat when oil is hot add chicken and brown on both sides, make sure chicken is cooked thru about 5-10 minutes and then remove from pan. Add onions and fresh thyme (removed from the stems) and let soften, then add all liquid and scrap bits off bottom of pan, let reduce and then take off the heat. add the butter and stir well. serve over the spinach.

Spinach
1 bag prewashed spinach
3 tsp water,
1 lemon juiced
1 tbsp butter.

Wilt the spinach in a pan with the water. once wilted add lemon juice and butter, stir til butter is melted

These 2 dishes are 7 points with flour, 6 without-serves 4

5 minute potato gratin
vegetable spray
2 large russet potatoes, thinly sliced
1/2 cup Parmesan cheese
2 green onions, finely chopped
salt and fresh ground pepper
3/4 cup half and half

preheat oven to 375 degrees

spray 8 muffin tins with vegetable spray, layer potato slices, cheese and scallions in each cup. cover with foil and bake for 20 minutes, uncover and bake for another 20 minutes. Let cool for 5 minutes then flip onto a plate and serve with chicken and spinach. they freeze well for later wrapped in plastic wrap.

2 points per serving,

can use other cheese, recipe called for Swiss I had Parmesan so that is what I used and it was good. I thin k this would be good with sweet potato too. Hope my StrollerFit moms enjoy these as much as we did.

Blueberry Jam in the Bread Machine

Did you know you could make Jam in your bread machine. Check the directions to your bread machine. I have an Oster and if your machine is like mine and the bread pan has no whole you probably can follow my directions. Since The StrollerFit Families went Blueberry picking today, I thought I would share this recipe as I make it:

1 cup of Sugar (I cut the sugar to 1/2 a cup, depending on how sweet the berries are)
1 tablespoon powdered low sugar fruit pectin
1 and 1/2 cup fresh blueberries (you may have to mash the berries first)
2 tsp lemon juice

combine all ingredients into bread pan, select the basic setting on the machine. Press Start, allowing it to mix for 5-6 minutes, scraping the sides of the pan with a rubber spatula. Press stop to cancel.

Select the bake setting and press start, when the display reads 0:00 remove the bread plan, pour into containers and cover, refrigerate to set and should make 3 cups.

Enjoy!!

Spinach Basil Chicken Salad

For all the StrollerFit Moms looking for a new Pesto or a new Chicken Salad.

Spinach Pesto
2 cups packed baby spinach
1 clove of garlic
1/8 to a quarter cup of olive oil
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp ground black pepper

blend the spinach and garlic in a food processor, until finely chopped, with the machine running, drizzle in olive oil, (recipe says 1/4 cup, I only used 1/8 cup and it was enough for me) until well blended, turn off and mix in salt, pepper and Parmesan cheese.

This is great over Pasta

Pesto Chicken Salad
1 tsp of lemon zest
2 rotisserie chicken breast off the bone, chopped (remove or leave the skin, Recipe says leave it, I removed it)
1/8 cup lite mayo

mix chicken, lemon zest and mayo, add pesto from above recipe.

serve in a pita or on a sandwich thin with fresh baby spinach and tomatoes.

Great low point lunch for my Weight Watchers.

Chicken Fajitas

Chichekn Fajitas from the First StrollerFit Cooking lunch

Marinade for the chicken -
1 medium garlic clove, crushed (or 1 tbsp of crushed garlic)
1/4 tsp crushed red pepper flakes
2 tbsp fresh lime juice (juice of one whole lime)
1 pound uncooked boneless chicken breast, cut into strips

combine the marinade in a zip lock bag, mix well and add the chicken, seal and refrigerate for 30 minutes to an hour (not longer the lime juice will begin to break the chicken down too much)

slice up 1 red onion and 2 peppers, saute with a tbsp of olive oil.

Take out the onions and peppers and set aside. In the same pan, add the chicken and the marinade and cook thru.

Warm the Tortillas in the oven on low for 3-5 minutes.

Serve with Sour cream, cheese and salsa.

Use Whole Wheat Tortillas for less fat and extra fiber

Enjoy!

One Question, Will Melanie make this on her own. Next lesson easy to make homemade tomato sauce....

Great Pasta Bake for my Vegetarian friends and WW StrollerFit Moms

Spinach and Mushroom Pasta Bake
6 points per serving ww- serves 12

2 table spoons olive oil
1 1/2 pounds sliced cremini or shitaki or both mushrooms
1 tsp dried thyme
kosher salt, a
1 - 15 ounce container of low fat ricotta
3/4 cup skim milk
2 eggs, slightly beaten
3 cups low fat mozzarella, separated into 3 separate cups
3/4 cup grated Parmesan cheese
1 10oz bag of baby spinach, wilted down in a pan or one 10 oz box of spinach defrosted and drained
1 cup fresh basil
1 tsp dried oregano
ground black pepper
5 cups tomato sauce
1 box of whole wheat ziti

1. preheat oven to 375 degrees

2. wilt the spinach and set aside if using fresh spinach, cook pasta by following directions, drain and set aside

3. heat the olive oil in a large skillet over medium heat, add mushrooms and thyme and season with a pinch of salt. cook until softened, about 10 to 12 minutes

4. in a medium bowl, combine ricotta, milk, eggs, 1 cup of mozzarella, Parmesan, spinach, basil and oregano. season with salt and pepper and stir til well Incorporated.

5. in a 9 by 13 by 2 inch pan mix half the pasta sauce and half the pasta, then spread out flat in the dish. layer half the ricotta cheese mix and then half the mushrooms and finish with 1 cup of mozzarella. then mix the remaining sauce and pasta together and spread on top, followed by ricotta, mushrooms and final cup of mozzarella.

6. coat a sheet of foil with non-stick spray and cover the pasta. bake covered for 45 minutes. uncover and cook for 15 more minute4s. let stand and cool for 15 minutes before serving.

This was great, Joey ate some after his nap and I think my StrollerFit moms will love this.

Cucumber Sandwiches

Hi All. :) Below is the recipe for last night's cucumber sandwiches. Enjoy! You can make as much or as little as you like.

What you need: Cucumber, Rye Bread (can be party size or regular size cut into four squares), Low Fat Onion and Chive Cream Cheese, Dill Weed

Spread the rye bread with a generous amount of cream cheese. Top with a cucumber slice and sprinkle with dill weed.

That's it! Can you believe it's so easy yet so yummy?!? :)

Have a great day.

Krissy

Cook Yourself Thin

Ladies, I hate cookbooks, but after my addiction to the show and the great food, Heather and I bought the cookbook. I have made lots of recipes, the shrimp tacos are a favorite, I've made them twice. Get the book, it is a must for any cookbook collection. This is great for my StrollerFit moms who are looking for better choices while trying to get or stay FIT.

Zucchini instead of Pasta

I would never think to make Chicken Parmesan and replace the pasta with Zucchini, but it works and tasted great!!!

I followed a recipe from Cook yourself thin for Chicken Pamesan with Zucchini. The recipe had me shave the Zucchinni into thin slices and then saute it and put it in Tomato Sauce. It was like having pasta with out the fat, calories and carbs.

To my StrollerFit Moms, this is a great way to eat healthy but feel like you are eating :Pasta, you should all try it.

Check out the recipe at

http://www.mylifetime.com/on-tv/shows/cook-yourself-thin/recipes/cheezy-chicken-parmesan-with-zucchini-pasta


Enjoy! Joey and I did.

Cook yourself Thin

You all need to get this cookbook. There are great vegetarian recipes like the stuffed shells with spinach and zucchini and spinach and mushroom quiche with potato crust (I made it with sweet potato).

The show was great on lifetime, but seems to be gone, but the cookbook and the recipes are great.

Heather and I made the cappuccino cooler and it was fantastic. Heather made the pavlova (it did not need the whip cream, just the berries and chocolate sauce was enough)

I made the chocolate brownies filled with raspberries and white chocolate, they had no butter or eggs, instead butternut squash and ground almonds, they were yummy and Heather made the peanut butter dream bars which satisfied the Reece's PB cup craving.

So to my Strollerfit moms who know I am a food junkie, who loves websites, this is a cookbook I recommend getting!

Recipes to help with our new weight loss challenge

Ok so I love food and I love to watch shows about cooking and I love to cook. So instead of posting the recipes from my new addiction and Heather's I thought I would tell you about it.

Lifetime 5pm and 5:30 pm EST - Cook yourself thin

the show is interesting, but even better is the recipes on there website. check it out. I have made the french toast cups - 3 points for 1, they say a serving is 2 then it is 7 points, one was enough for me and tonight Heather and I made the Iced Cappicino delight. This recipe makes 4 servings 2 points a piece, we each had 2 servings for 4 points and itwas worth it.

check it out the show and the food is good and low fat, next recipe I am trying is the quiche.

Spinach Balls

Spinach Balls
From: Wondertime Magazine, March 2009

Makes 50

Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed
4 eggs
1/2 cup grated Parmesan cheese
1 large onion, finely chopped
2 cups stuffing mix
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon salt
10 tablespoons melted butter (1 stick plus2 tablespoons)

Heat oven to 350. Squeeze the water out of the spinach through a colander in the sink until the spinach is just about dry. Beat the eggs in a large bowl, then dump spinach and the rest of the ingredients in and mix. Cover bowl and refrigerate until the mixture holds together, about an hour. Shape into roughly 1 inch balls and bake on a lightly greased cookie sheet until just browned and crispy, 30 - 35 minutes. Sprinkle with a little more salt if desired.

foods and recipes

Food Should Taste Good Too - I wish I had thought of using that as a name for a product I made, but I did not. It is a chip/cracker that is healthy and low fat and made with whole grains. They come in many flavors including sweet potato and jalapeno. You should definitely try them. I hope My StrollerFit moms enjoy my suggestions.


3 recipes i made today, the crab salad I ate with the chips, mmm mmm good.

Asian Style Crab Salad

Ingredients:
1 pound lump crab meat
2 medium carrots, julienned
2 medium mangoes 0r 1 cup frozen mango defrosted and julienned
1 small red onion, julienned
2 cups snow peas, julienned
2 tsp sesame oil
3 tbsp rice wine vinegar
3 tbsp tamari sauce (i used soy sauce)

Instructions
1. pick over the crab meat for shells, set aside

2. in a large bowl, mix remaining ingredients and toss well. Add crab meat and toss again

serve over lettuce, makes 4 servings - 2 1/4 cups per serving - 5 points a serving


Zesty Shrimp Pasta
Ingredients
8oz whole wheat linguine
3/4 cup prepared Good Seasoning Zesty Italian Mix for fat free dressing
2 cups sliced mushrooms
1 small onion, sliced thinly
1 can (14 oz) artichoke hearts, quartered
1 lb uncooked large shrimp
1 tbsp fresh chopped parsley
1/4 cup grated Parmesan cheese(which I forgot to add and it was good without it)

Directions
1. cook pasta as directed

2. heat dressing in a large skillet on medium and add mushrooms, onions and artichokes, cook for 3 minutes, stirring occasionally. Add shrimp and cook until pink then add pasta with a little pasta water, mix well and add parsley and Parmesan and mix.

makes 6 servings and is 5 points

Chocolate Strawberry Mouse Pie

Ingredients
1 ready made gram cracker crust (i used keebler low fat, no HFC)
1 cup fresh strawberries sliced
1 package (.3 ounces) strawberry jello, sugar free
2 tbsp unsweetened cocoa,
1 tbsp + 1 1/2 tsp granulated sugar
1/2 cup boiling water
1 cup orange juice
2 tsp orange zest
1 1/2 cup fat free cool whip

Directions
1. in a medium bowl mix gelatin, sugar and cocoa. add boiling water and stir to dissolve. add OJ and zest. stir and refrigerate for 30-40 minutes

2. With an electric mixer, beat gelatin for 3 minutes, gently fold in whip topping. Pour into Pie Crust and let set in the refrigerator for 2 hours. Top with strawberries to serve

Serves 6, 3 points a slice, serves 8, 2 points a slice.

Enjoy and keep up the exercising.

Green Tea Smoothie with Mango and Pineapple

Again I wonder why I am the only one posting recipes, is no one cooking???

This was a recipe from a runners magazine, it was low in points for ww and tasted great!!!

Get the blender out.

Brew 8 oz of green tea and then chill (make the night before and refrigerate)
8 oz skim milk
1 tsp vanilla extract
1 tsp almond extract
1/2 cup frozen mango
1/2 cup pineapple (fresh or canned (i used crushed in natural juice)

you can add ice, i did not need, it was the perfect consistency without it.

Blend and drink, it was great, filing and just what I needed before a run or StrollerFit.

2 soups for the yucky rainy day

The Boston Marathon was today, so StrollerFit was cancelled, but the rain held out so I got a run in with the kids this am and we did get to go outside and play at the park today, but of course it was too cool for my planned StrollerFit picnic and hike. So I went home and made 2 new soup recipes:

Broccoli and Shrimp Chowder
1/4 tsp black pepper
1/4 tsp salt
1/2 cup skim milk
1/2 cup low fat sour cream
1/2 pound cooked shrimp
1/4 tsp thyme (dried)
2 cups stock fat free (chicken or vegetable)
1 medium shallot or small onion
2 cups broccoli
1 medium yukon gold potato-cubed with skin on

Direction:

1. In a medium pot combine, potato, broccoli, shallot, broth and thyme, cook until veggies are tender, about 15 minutes. puree soup in a blender and return to pot.

2. add remaining ingredients and let simmer about 3 minutes (do not boil).

for you ww members - 1 cup serving is 3 points (2 points if you use fat free sour cream)

Turkey and Vegetable chilli soup - makes 20 servings, 1 point
10 oz extra lean turkey breast ground (suggested jennie-o) (can leave out and make vegetarian chili)
1 medium onion, chopped
28 oz can diced tomatoes
2 med. zucchini, chopped
2 medium yellow squash, chopped
15 ounce can black beans, rinsed and drained
2-15 ounce can fat fee low sodium beef broth (can be vegetable broth)
4 celery stalks, chopped
2 green bell peppers, chopped
1 1/4 ounce McCormick chili seasoning

Directions:

Brown onions and Turkey until golden, about 5 minutes. Add remaining ingredients, in order listed above and bring to a boil. Allow it to simmer about 20 minutes or until all of the veggies are fork tender.

If you make with out the turkey and vegetable broth, it is 1 point.

I hope you all will enjoy these.

Carrot Cake

This came from Alysa, a Strollerfit mom she could not figure how to post it, we will have to teach her how to blog...The recipe sounds good! and for you ww it says it serves 9 so I figured out the points, 6 points for a slice, but if you cut it to serve 12 it is only 5 points.

Carrot Cake

Description

Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!

Ingredients

2 cups firmly packed finely grated carrots Juice of 1 large orange 2 teaspoons vanilla extract 1/4 cup light olive oil 1 cup honey, liquefied in microwave (30 seconds) 1/2 cup crushed or chopped pineapple, drained 1 cup unbleached white flour 1 1/2 cups whole-wheat pastry flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground allspice 3/4 cup walnuts, chopped

Instructions

1. Preheat oven to 350°F. 2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended. 3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. 4. Blend the dry ingredients into the carrot mixture, stirring until just mixed. 5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.

Glazed Pear/Apple Muffins

for those doing weight watchers or my Strollerfriends looking for a healthy breakfast or snack here is a great recipe my mom sent me.

Glazed Pear/Apple Muffins - 3 points

2 sprays of cooking spray
2 large pears-ripe, Bosc with skin or apples, ripe with skin
1/2 tsp ground cinnamon
1/3 cup granulated sugar
1 tsp fresh lemon juice
1/2 cup sour cream
1 large egg, beaten
1 tsp vanilla extract
1/2 cup skim milk
1 cup wheat flour, 1 cup all purpose flour (can use 2 cups all purpose flour, pts the same)
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

preheat oven 375 degrees

coat a 12 hole muffin tin with cooking spray
core and chop pears (apples) into tiny cubes, place in a large bowl. add cinnamon, sugar and lemon juice and set aside

in a small bowl whick sour cream, beaten egg, vanilla, and milk, set aside.

in a large bowl sift flour, baking powder and baking soda. Make a well in the center of the flour mix and pour sour cream a small amount of the sour cream mix into the well and incorporate. then repeat with the fuit mix and keep repeating til all incoprporated. Mix until barely blended. Mix will be thick, do not overmix.

Drop batter into muffin tin, 2/3 full. Bake until golden, about 3-35 minutes. Remove from oven and cool for 5 minutes. Remove from tin onto a rack to complete cooling.

Glaze-

1/2 cup powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp warm water

mix all ingredients in a small bowl (if glaze is too thick add a little more warm water)

spread a thin layer of glaze over the muffins, or dip warm muffins in glaze.

Makes 12 muffins - 3 points each, mini muffins of 48 are 1 point a piece.

Cooking

Is no one cooking or making anything they want to share?

I made Spaghetti Squash last night. Cut in half, clean out the seeds and spray with olive oil. Put face down on a baking sheet, poke holes into the shell with a fork and bake at 350 degrees for 30 minutes until inside is soft and can be scraped out with a fork, looks like spaghetti. Mix in a bowl with olive oil, garlic, salt and pepper to taste and grated Parmesan.

Enjoy!! Joey ate it and had some for lunch today.

Whole Wheat Soft Pretzels

Joey and I made these, it was a fun, messy, edible activity...Great for Strollerfriends when you can not get outdoors.

2 packages of active dry yeast
2 cups warm water
1/2 cup sugar
2 tsp salt
1/4 cup softened butter
1 egg
4 cups whole wheat flour
3.5 cups flour
1 egg yolk
2 tbsp water

in a large bowl, dissolve yeast into warm water. Add sugar, egg, salt & butter. stir in wheat flour, mix until smooth. Add enough white flour to make a stiff dough. cover bowl with foil and refrigerate 2 to 24 hours.

When ready to use the dough, punch dough down and divide in half. On a well floured surface, cut each half into 16 equal pieces. roll each piece into a 20 inch rope and shape into a pretzel shape. Place on a well greased baking sheet (i used parchment paper)

In a small bowl, combine egg yolk and water and brush over top of pretzels, sprinkle with salt if desired. Cover and let rise in a warm place for 25 minutes, then bake at 400 degrees for 15 minutes.

should yield 32 pretzels.

High Fiber Side Dish that Joey loved for my StrollerFriends

I recently read an article that couscous, unless whole wheat (which is hard to find) is like giving your family white pasta or rice, so I have been looking for other side dishes that are high in fiber and better for the family, but quick and easy to make like couscous.

I found one, and the ingredients come in bulk and are cheap at Ocean State Job lot. You will need to buy Red Mill flaxxseeds and Bulgar wheat, all sold at job lot, if you do not like this recipe I will buy the left overs from you (and the flaxseed made a great breat too, recipe on the package)

Bulgar and Flax Pilaf
2 tbsp butter (Iused olive oil)
1 cup bulgar wheat
1/4 cup flaxxseed
1/3 cup minsed onion (I used 1 small onion)
1 small tomato, diced
2 cups chicken broth
1/2 tsp salt
1/4 tsp italian seasoning

Directions:

in a medium sauce pan, melt butter (or heat oil) over medium heat, add bulgar wheat, flaxseed and onions. Stir until Bulgar is golden brown, about 3 minutes.

Stir in tomatoes, chicken broth, salt and italian seasoning. Cover, bring to a boil then lower heat and simmer for 15 minutes or until brooth is absorbed. Fluff with a fork, and then let stand for a few minutes before serving.

Joey ate a whole bowl and then had seconds. enjoy and let me know what you think.

2 recipes - cinnamon chicken and bean borritos for StrollerFriends to try

I made a recipe from Cat Cora from the Oprah show and it was delicious...and easy to make

Greek Cinnamon Stewed Chicken

1 chicken (2 1/2 to 3 pounds) cut into 8 pieces (I used legs and thighs because that is what I had)
1 tsp ground cinnamon
2 tsp kosher salt
1 tsp ground black pepper
5 cloves of garlic, peeled and minced
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
2 cups of water
1 can (6 ounces) tomato paste
1 tbsp, dried Italian seasoning
1 cup orzo, cooked per package directions
1/2 cup grated Parmesan cheese

Preboil water with sea salt.

Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sauteing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.

Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.

Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.

Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.

When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.

Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.


Now this next recipe I made with eggs for breakfast-

Black Bean Chipotle Burritos
1 tbsp canola oil
1 medium onion, chopped
1 med. zucchini, diced
1 tsp brown sugar
4 cloves of garlic, peeled and minced
2 (15 oz) cans black beans, rinsed and drained
1 cup frozen corn, defrosted
1 tsp Hannafords cabo chipolte run (i used hot shot red pepper)
4 (12 in) shole wheat tortillas
1 cup shredded Mexican cheese
1 cup diced tomatoes

I added 2 scrambled eggs before I rolled it for a breakfast burrito between the 4 tortillas

1. in a large skillet, heat oil and warm zucchini, add the onion and zucchini and brown sugar, stirring until veggies are soft and beginning to brown, about 10 min

2. add garlic and stir about 30 sec

3. place bans in a medium bowl and mash slightly with a fork, add to skillet with corn and chipolte seasoning, stir to combine well, until heated thru, about 2-3 minutes

4. warm tortillas wrapped in paper towel in microwave on high for 30 sec. place tortillas on a plate and fill with mix, this is where i added the divided scrambled egg. top with cheese and tomatoes

5. roll and serve.

Hope you will enjoy this. the first is high in protein the second high in fiber both great meals. I have made the burritos as a lunch without the eggs and they are good too. Joey ate one. More recipes for my strollerfriends to come. If you have recipes you love, please post them, we are always looking for new recipes

Celbrity Chefs on Oprah

For the StrollerFit Mom's looking for quick and easy and inexpensive meals - On today's oprah - 3 celebrity chef's made quick and inexpensive meals for families of four.

Some of the recipes sound interesting like Tyler Florence's oatmeal and Cat Cora's Cinnamon chicken. Check out the recipes and let me know if you make any, I am trying the oatmeal tomorrow am.

http://www.oprah.com/menu/food/menus/20090227-tows-celebrity-chef-recipes

Cari

Chicken and Veggie Pie

This is a family favorite and especially easy to double and freeze....

Chicken and Veggie Pie
from Rachel Ray November 2007

4 servings

Ingredients:
2/3 cup rice
3 tablespoons EVOO
1/4 cup grated parmesan cheese
1 large egg, slightly beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10oz package frozen spinach, thawed and squeezed dry
1 store-bought rotisserie chicken, meat removed and cut into 1/2 inch cubes (we usually use about 3 chicken breasts instead)
9 oz cheddar cheese, shredded (2 1/4 cups)

1. Prehead the oven to 425. In a small saucepan, combine the rice with 1 1/3 cups water. Cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes. Let cool.
2. Brush the sides of a 9 inch pie pan with 1 tablespoon olive oil. In a medium bowl, combine the cooled rice, parmesan cheese, egg and a pinch of pepper. Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate. Bake for 10 minutes. Set aside to cool.
3. In a large, heavy skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are golden, 15 to 20 minutes. Stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. Remove from the heat and let cool slightly. Stir in the chicken and 1 cup of cheddar cheese.
4. Lower the oven to 375. Fill the crust with the chicken-vegetable filling, leaving a 1 inch border at the top of the crust. Sprinkle the top with the remaining 1 1/4 cups cheddar cheese. Bake until the cheese is melted and bubbling, about 30 minutes.

To Freeze:
Let cool completely, cover with plastic wrap, then aluminum foil and freeze in a resealable plastic storage bag for up to 3 months.
To Reheat:
Defrost overnight in the refrigerator. Bake in a 375 oven until heated through, about 20 minutes.

Spinach Ricotta Pie

For all my StrollerFit moms looking for a new recipe with veggies. I have made this as individual pies or as one big pie.

you need 3 hours to prepare, assemble and bake this but it is worth it and most of the time is the baking..

The crust:
1 cup flour (1/3 white, 2/3 whole wheat) (you can get whole wheat flour for a good price at job lot)
1/3 cup cubed butter, ice cold (cube butter a head of time and put back in the fridge)

blend flour and butter and add 3 tbs cold buttermilk or water, may need a bit more, just enough liquid to hold mixture together. flour counter and pour out dough, roll into a ball and refrigerate for 1 hour. I do this in the am before I leave the house.

Filling:
1 lb low fat (skim milk) ricotta cheese
3 eggs beaten
1/2 lb sauted spinach cooled, (sautee in 1 tbs olive oil or butter with 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried basil) (I use frozen spinach)
1 small diced onion
3 tbs flour
1/2 cup grates sharp cheddar cheese
dash of nutmeg

Saute the spinach and let cool, mix with all other ingredients.

Roll out dough into a pie crust and fill with spinch mixture, you can top with 1 cup of sour cream if you like, I don't. spinkle with paprika and bake. 40-45 minutes on 375 degrees, serve while hot but not piping hot!!

Enjoy

Another recipe from another StrollerFit blog

This sounds good and I have all the ingredients, I will be making this tomorrow, will let you know how it tastes

Mexican Crockpot Meal:

1 package of chicken breast tenderloins (thawed)
1 jar of salsa
1 can of corn - drained
1 can of black beans - drained and rinsed
1 container of fresh mushrooms
1 can of diced tomatoes
Grated cheese

Put everything into the crockpot, except for the cheese, and cook on low for 6 hours. The last half hour put as much grated cheese on top that you desire. Serve with Mexican rice.

I hope everyone is enjoying this AWESOME weather!!! Have a great rest of the week.

Tomato-Vegetable Bisque

I made this tonight and it was really good!

Tomato-Vegetable Bisque
from Family Circle Feb. 09
makes 10 cups

2 tablespoons olive oil
1 medium size onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium-size parsnips, peeled and cut into coins
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans (28 oz each) fire-roasted diced tomatoes, drained
1 box (32 oz) vegetable broth
2/3 cup heavy cream
hot sauce, seasoned crutons, optional (I didn't use these)

1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnips, oregano and pepper. Cook an additional 3 minutes.
2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes or until all vegetables are cooked.
3. Ladle half of the mixture into a blender; carefully puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.

sleep-over

ok, I don't know what I got myself into.. Carissa sleep-over b-day party is tomorrow night and I have to make cupcakes for school, and a cake for the party, plus another cake for Sunday ( the family party ). I'm painting my kitchen ( Paul will be mad at me. he hates it when I do things around the house with out him) I trying to fix dinner at the same time, plus spend some time with the girls. I still need to pick a few thing at the store, but we are down to one car, so I have to wait till Paul comes home...stressful and on top of everything eles. I am having a total of 14 kids (that includes my two girl) and only 4 are not sleeping over. we'll see if I make it to Saturday we'll see.

Greek Omlet Cups

Ok, so I go and have a baby and noone has a new recipe to post, what's going on ladies? This recipe came off another StrollerFit blog and it sounded good, so I copied it and am posting it, let me know if anyone tries it before me.

Great recipe -- Greek Omelet Cups

Strollerfit it about a well-rounded lifestyle. That includes nutrition too. here is a recipe from Strollerfriends

Ingredients:
Eggbeaters (I would probably use egg whites and 1 egg), Spinach, Red Peppers, Fat-free-Feta cheese

Directions:

Pre-heat oven to 350

Combine 2-2.5 cups of eggbeaters (1/4 cup egg beater = 1 egg), diced spinach, diced red peppers and several tablespoons of fat-free feta cheese. Stir well to combine all ingredients.

Spray a 6 muffin tin with Pam Cooking Spray.

Pour Eggbeater combo into tin.

Place in oven and cook for approximately 20-25 minutes or until the eggs are no longer runny on top.

They will rise like muffins and makes 6 muffins, great for fast on the go breakfast in the morning. Stores well in Tupperware

Broccoli and Cheese Soup

Here is my soup swap recipe:

Broccoli and Cheese Soup
From myrecipes.com

• Cooking Spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth (I used vegetable)
• 1 16oz package broccoli florets
• 2 1/2 cups 2% milk
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 8 oz light processed cheese

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over miedum-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place 1/3 soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. (I used my hand blender and probably "over blended" a little, but it should still be good)

Looking forward to Strollerfit class tomorrow to work off some of the soup :)

StrollerFit Soup Swap

No response to my question from yesterday, how did our moms so it all....

Here is my soup recipe from the soup swap later today.

Creamy Artichoke Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 leeks, white part only, washed well and chopped
• 1 clove garlic, minced
• 1 small potato, peeled and chopped
• 1 (8-ounce) package frozen artichoke hearts, thawed
• 2 cups chicken or vegetable stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons plus 1/3 cup mascarpone cheese or ricotta cheese
  
• 2 tablespoons chopped chives, for garnish

Directions:

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

4. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Enjoy!!!

Working or Staying at Home - How did they do it?

So I know this is to be our recipe exchange site, I want to pose a question to all the StrollerFit moms.....How did our moms do it?

Do what you ask? Cook meals from scratch, soups, sauces, etc.......

Today the conversation was from one SF mom to another, Don't tell my husband you make homemade sauce, and when number two comes you won't have time. So I began to wonder, my mom was home during the day and worked part-time nights and weekends and she sold homemade name ribbons, chocolates, birthday/wedding cakes and we always had a home cooked meal. Then when I started school she went to work 20 hours a week and when my brother went to school she went back full time, while helping to run my dad's restaurant and still doing cakes and chocolate lollipops. She was the girl scout leader, sat on the local GS board and the temple sisterhood while driving Keith and I to all sorts of activities, but still we always had a home cooked meal.

This is what I realized, she made sauces, soups and stews on the weekends in large pots that spent a lot of time on the stove but did not require a lot of work once in the pot (I do the same, sometimes in the crock pot) and then she froze lots of containers to defrost when needed. She also broiled a lot of chicken and fish that she would then turn the leftovers into something else the next night. None of the meals were extravagant, expensive or required a lot of ingredients or her time.

So, this makes me spoiled, I do not do canned soup (but I will cheat and use canned broth if the homemade broth has run out and I have not made more as the beginning of soups and other dishes) nor do I do jarred sauces (though I will occasionally buy jarred tomato sauce and doctor it, when that is cheaper than canned tomatoes). But I promise my family and those I share recipes with, even with too I will continue to cook, but thank good the spring is coming, marinades take 2 minutes to make and I will once again be grilling a lot, quick and easy, another trick learned from my mom.

I would love input form the SF moms on what they do and how they think there moms made it look so easy!!!!

StrollerFit Recipe Redo

My stress reliever is cooking and sometimes that leaves my house a mess, between the mess I make cooking and the things Joey gets into while I am cooking (ex. taking all the magnets off the fridge and putting them anywhere and everywhere he can.)

Anyway, I love to cook and do not love baking as much. As I have said before, with cooking you can eyeball ingredients, baking must be exact - 1/2 cup of flour is 1/2 a cup, not a palm full or the recipe won't come out right.

Danielle's Lasagna on Thursday was a hit, but I have so much pasta, I was not going to buy lasagna noodles, I decided to improvise. Joey loves curly noodles so I made a 1 pound box, figured this is enough for him to have a bowl full and the remaining will b e used in the dish. Then while he napped I roasted the veggies, grated all the cheese and made the sauce.

Now When I make lasagna or baked ziti I do not use no boil noodles, I use regular noodles and many times I do not boil them, because I use a lot of tomato sauce and the noodles soak it in and soften while baking. If I had not made noodles for Joey to eat, that was my plan, with this dish. Glad I cooked the noodles, but boiling and using noodles over boiling and using lasagna noodles is definitely a different animal to it self.

As I looked at the sauce it was a thick white sauce and I thought to my self, this will not soft noodles that were not cooked nor will it get into all the cracks in the curly noodles. SO I threw the noodles into the sauce first, making a mac and cheese mix. This made sure the noodles were good and covered in the sauce. Then I layered noodles, veggies, cheese, and repeated these layers, ending with a thick layer of cheese.

This was much easier than the lasagna recipe and a few less steps. I baked it and it came out ooey and gooey. Joey and I ate it for dinner and Scott had some later. Scott who hates with a capital H loved it as much as Danielle's lasagna. We have hit.

So this is my quick redo of a great recipe that I am sharing with you my StrollerFit Moms. Enjoy. Off to make Artichoke Soup for the soup swap wed and preparing for StrollerFit this week. Hoping this is the last week before the baby, I love my SF moms but I am more than ready for baby to come into this world!!!

StrollerFit Pot Luck Recipes from 2/5/09

I was asked for two recipes from Pot luck today, if you want any others, email me for them and I will have them posted.

1. Cari's Vietnamese Spring rolls

ingredients:
1/2 package (8 oz) package dry rice vermicelli
1 pound of shrimp, peeled, deveined and cooked or 1 large boneless chicken breast browned or grilled
16 (8-inch) round sheet rice paper
2 cups lettuce leaves (i used romaine)
1/2 cup fresh mint leaves
2 cups bean sprouts
2 cups shredded carrots

instructions:
1. bring 2 quarts of eater to a boil in a sauce pan, add vermicelli, cook 3-4 minutes, drain and rinse under cool water, set aside. halve shrimp length wise and chill until ready to use.

2. soak 1 sheet of rice paper at a time as you work with it, in cool water until pliable. place on a dry surface and blot excess water away

3. place 4 shrimp halves (or a small slice of chicken breast) in lower center of rice paper. top with 1/4 cup noodles, some lettuce, 3-4 mint leaves, 2 tbs bean sprouts and carrots

4. roll over filling once, fold insides and finish rolling, lay seam down to seal

dipping sauce
ingredients:
1 tsp canola oil
1/3 tsp chopped garlic (about 1/2 clove)
2 tsp Chile paste
2/3 cup water
2 tbs hoisin sauce
2 tbs rice wine vinegar
3 tbs low sodium soy sauce
1/3 cup creamy peanut butter


directions:

heat oil in a sauce pan over medium heat, add garlic. Saute 1 minute. Add remaining ingredients and whisk until smooth. Reduce heat to low and cook for 2-3 minutes. remove from heat and set aside until ready to serve.

Danielle's Root Vegetable Lasagna (this recipe is in our heart healthy cook book)
ingredients:
6 cups (1/2 inch cubed) butternut squash (about 2 1/2 pounds)
2 1/4 cups (1/2 inch cubed) peeled sweet potato (about 1 pound)
2 coarsely chopped onions, divided
1 tbs olive oil
cooking spray
4 cups low fat milk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 bay leaf
1.5 ounces all purpose flour (about 1/3 cup)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/4 cups (about 5 ounces) Parmesan-reggiano cheese, grated
9 no boil lasagna noodles
1 1/2 cups grated low fat mozzarella

directions:
1. preheat oven to 2350 degrees
2. combine, squash, potato, 1 cup onion, in a roasting pan coated with cooking spray, bake for 30 minutes or until vegetables are tender, stir once and set aside

3. Combine remaining onion, milk, nutmeg, cinnamon and bay leaf in a sauce pan, over medium heat, bring to a simmer. remove from the heat and let stand for 15 minutes. Strain milk over a bowl Thur a fine sieve, discard the remaining solids. clean the pan well before cooking the strained milk to have a silkie sauce. Return milk mixture to the pan. lightly spoon flour into a measuring cup, level with a knife. add flour, salt and pepper to milk, stir with a whisk, cook over medium heat for about 10 minutes, or until thick, stirring frequently with a whisk. remove from heat, add Parmesan-reggiano cheese.

4. drop oven to 375 degrees.

5. spread 1/2 cup milk mix over bottom of 13 x 9 inch baking pan coated with cooking spray. arrange 3 noodles over milk mix, top with half squash mix, 1/2 cup mozzarella, 1 cup milk, repeat layers of noodles, squash, cheese, spread remaining milk, noodles and cheese. cover with foil coated with cooking spray. Bake for 30 minutes covered, 20 minutes uncovered. Let stand for 10 minutes before cutting and serving.

Hope your families enjoy these great recipes and check back for many other delicious recipes. see you all in class tomorrow for health hear items, prizes from the last challenge and many other surprises, including some new moves to work off today's pot luck!!!

Coucous and other info

This is not a recipe but more of an idea combining a few things: The Fishers love Coucous and it is a quick and easy side and I am trying to do a salad and another vegetable with dinner. I use to buy ti couscous mixes, but they get to be expensive and some are very high in salt. So, I started buying the bulk whole grain couscous and using chicken stock and olive oil instead of water and butter. I have toasted pine nuts and added them. Tonight I sauted onions and peppers with some italian seasoning. Then I added two cups of chicken stock and let it boil, added one cup of couscos and turned the burner off and let it go to work. When the liquid evaported I fluffed it. It was a hit, even Joey ate it, with his hands, of course, but he and Scott polished it off.

I thought I would share this idea for a quick and healthy side dish with My StrollerFit Moms. Tomorrow we have StrollerFit and then the last pot luck I am hosting before the baby. I will post any pot luck recipes that get emailed to me. Enjoy the Couscous.

Parmesan Corn Chowder

I made this tonight and it was fantastic.... although I didn't have any shredded parmesan cheese so I used cheddar... I guess then it would be Cheddar Corn Chowder :)

Parmesan Corn Chowder
Ready in 45 minutes or less
from Quick Cooking September/October 2002

2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 can (14 3/4 ounces) cream-style corn
1 1/2 cups (6 ounces) shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12 - 15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.

Yield: 7 servings

Let's Exchange our Favorite Recipes!

This is a place for us to post and exchange our favorite recipes :) Enjoy!