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!!
Wednesday, July 22, 2009
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.
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.
Saturday, July 18, 2009
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....
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....
Tuesday, July 7, 2009
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.
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.
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