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!
Tuesday, August 25, 2009
Thursday, August 13, 2009
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 !!!
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 !!!
Wednesday, August 5, 2009
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.
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.
Tuesday, August 4, 2009
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.
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.
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