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Showing posts from March, 2016

Spinach Summer Squash Fritters

Happy #NationalSpinachDay !

On week 3 of my mission to clear out the freezer, and today I'm using the last of my grated summer squash to make some yummy fritters.  Fritters, it turns out, are something I'm pretty good at just tossing together, and this batch might be my best.

I'm also using up the last of my edible sage flowers, resulting in a sweet, savory treat with just enough salt to balance.  I could have eaten them all in one sitting!

1 cup summer squash, grated
1 cup baby spinach, chopped
1 egg
6 Tbsp. all-purpose flour, unbleached
1 oz. onion, diced small (about 1 of the small kitchen onions)
1 tsp. dried sage flowers (or 1/2 dried sage)
1/8 tsp ground black pepper
1/3 cup fat free crumbled feta

In a bowl, combine everything but the flour and mix well.  Once completely combined, add in flour and mix until combined.Spray your large skillet with cooking spray, well.  I use coconut oil cooking spray.  Alton Brown says it's OK.Drop batter in lumps and press down lik…

Seafood Fried "Rice"

There's nothing pretty about fried rice, but it is so delicious.

This recipe is great for a day when you have few calories left, but are starving.

This fried rice is made with cauliflower, and if you don't tell anyone, they'll never know. And that comes from a certified cauliflower hater.

3 oz. pre-cooked shrimp
2 sticks imitation crab
1/4 cup frozen peas
10 oz. frozen cauliflower
2 oz. onion, diced
2-3 Tbsp. soy sauce, to taste
Cayenne to taste (optional)
1 egg

Set seafood in cold water to thaw.In skillet, with a bit of water, cook onion until tender.While onion cooks, microwave frozen cauliflower for 4 minutes.  A handful at a time, pulse cauliflower in blender or food processor until ricey.Add cauliflower in with onion.  Add one Tbsp. of soy and the peas.Beat the egg with a fork, and microwave the egg in a bowl about 1 minute.  Not completely cooked. Break up with fork.Drain seafood, remove tails, and chop imitation crab.Add all of the rest of the ingredients to the pa…

Steak & Cheese Portobellos

I saw super cheap portobello mushrooms this week, and while I dried half for another day, these 2 made it to a quick lunch table.  I'm trying to prep meals the night before that I can cook fast on my 50 minute work break, and decided this would be a good use for a filling mushroomy meal.

These bad boys were ready to go, on a piece of tinfoil and everything.  Just have to pop them in the oven and wait patiently.

2 small portobello mushroom caps (about 3 oz.)
3.5 oz. sliced steak (I used leftover, grilled steak)
2 mini sweet peppers, sliced
2 slices reduced fat, part skim mozzarella
1 stalk of green onion
1-2 Tbsp. ketchup

Clean your mushrooms and dig into the gills and stem a bit.  Just put it all back in.Layer with peppers, then steak, and finally cheese.Bake in convection oven for about 10 minutes, until cheese is golden, on whatever setting you use for re-heating pizza.  I use 250F.Serve with green onion and ketchup.  All of the flavor of a steak and cheese, without the bread.

Happy Pi Day! Shortbread Pie Crust for One

3.14 is Pi Day, and we're going to celebrate by tossing together a quick, simple little rustic pie crust for one.

1 Tbsp salted butter, softened
1/2 Tbsp. confectioners sugar
2 Tbsp. all purpose flour, unbleached
cinnamon and ginger to taste

Combine butter, confectioner's sugar, and flour.  Knead until soft dough forms.  Add in a bit of spices.Section off a bit for making a small decorative cookie for the top. Press the rest into ramekin or mini pie pan.  No need to butter-the dough has enough.  Poke holes with fork in bottom.Bake at 350F for 10-15 min, until golden. The cookie can be cooked on a little piece of tin foil, but will take closer to 6-8 min.Cool.  When ready for pie, fill shell with any pre-made pie filling, sweetened Greek yogurt, etc. and enjoy!
Seen here with 1/3 cup Lucky Leaf Peach Pie Filling. I just scoop n the filling, and let it warm in the bowl while I do clean up.

Crust is 167 calories.

As seen: 250 calories

Single Serving Greek Yogurt Waffles

Some days I want a real, old fashioned breakfast.  I don't completely give in, but here's a simple way to have your waffles and eat them too.

2 Tbsp. Greek Yogurt, plain or vanilla, nonfat
2 Tbsp. self rising flour

Stir until sticky dough forms.  Separate into two balls, and place in the middle of 2 squares of your waffle machine, greased.Makes 2 mini waffles, smaller than an ego, but thicker for 65 calories total.
As seen with blood orange and 1 Tbsp. Wegman's lite butter flavored syrup 160 calories for breakfast!

Sweet Molasses Pear Muffins with Pecans

As I'm going through my trove of freezer goods, I realize a lot of space is being taken up by those not-as-tasty heirloom pears.  It was time to try to put them to use.

So, I cooked them down, pureed them, and now I have 5 cups of pear puree to cook with. How you ask?  Well, it's super simple. Toss the pear (or apples) into the pot cut up in chunks.  Add enough liquid to put bottom of the pan about 1/4 inch in water. Simmer until mushy and reduced. Then toss them in your blender or food processor, and add more liquid as needed to get it smooth and the consistency of baby food.

I thought I'd try modifying some of the various applesauce bread recipes, and see what happens. I decided to go vegan, because I had promised something vegan earlier in the week, and then ruined it with eggs.

These were warm and sweet and spicy and so good.  I'm going to be toasting and buttering them all week.  And they're super low-cal for a muffin!

1 1/4 cup pear sauce or puree
1/4 cup wat…

Roots and Feta Skillet

Sometimes simple is better.

I'm trying to use up the frozen veggies still.  I'm calling it the No-cery Experiment.  Starting last week, I have a few kitchen staples I'm allowed to buy, but everything else food-wise has to come from the house.

It's a bit limiting, but it's resulting in some goodies around the place.  I have a door full of chicken stock/broth, made brownies with pears, and have some plans for this weekend.

This super easy skillet is a nice go to for rainy, cold, blah mornings. It's pretty, and filling, and the sweet and salty is devine.

4 oz. sliced beets
4 oz. sliced radishes
2 pieces of low sodium, lower fat bacon
1 stalk green onion
1 Tbsp. fat free feta

Fry up your bacon and set aside to drain.Drain off most of fat from pan, and store for use another day.In the remaining drippings, fry beets and radishes until radishes have golden edges and are fork tender.Chop up bacon, and stir bacon and green onion in.Plate and sprinkle with feta.
122 calor…

Pomaceous Brownies

My father has an heirloom pear tree.  The pears, for the most part, are pretty wretched.  People often forget heirloom means "before we bred them into tasty treats."  He uses them for alcohol, and only the universe knows what else. I, however, decided to use them as food.

In some things, this turned out to be good.  Pears in beets, for example, is delicious.  But the pear sauce I made was super gritty, because yey heirloom, and despite being yummy and delicious, I just can't get myself to eat it.  So, I froze it for later.

I'm doing a thing right now where I only allow myself to buy a very, very small amount of staples for the kitchen right now.  Trying to clean out the freezer and reassess my food budget. And there, low and behold, was the last of the frozen pear sauce.  I had to come up with something to do with it.

So, I spent the morning researching applesauce brownie recipes, and I found this one, which I them proceeded to mostly ignore.  I figured the texture o…

Confetti Breakfast Skillet

On a cold, dark day, sometimes you need a bit of color to get you going. This skillet isn't just pretty and sunshiney.  It's also packed full of vitamins to get you going!

3.5 strips bacon, low sodium
8 oz. radish, chopped
3 oz. sweet pepper, sliced
1 oz. onion, sliced
1 cup baby spinach
1/4 tsp. garlic powder
1-2 tsp. red pepper flakes

Cook your bacon.  Drain off most of the grease and store.  Drain bacon, and cut it into bite size pieces.  Set aside.Toss in the radishes and onions.  Brown.  Add in peppers just before finished and sprinkle with garlic powder and pepper flakes to taste.  I use the mini sweet peppers because they come in a bunch of colors.  I chop off the stem bit and keep it in my stock bag in the freezer too!Once peppers are softened, add in bacon and spinach and wilt spinach.
Serve immediately for 160 calories.

Simple Wild Rice and Chicken Soup and Vegetable Stock Bonus

I am having belly issues.  It happens sometimes.  Ever since I had my gall bladder out, it's been a tad touchy, and I've had some problems with a wee dysfunction in my bile duct that can cause horrific pain when it gets irritated.

I seem to have caught a bug, which has caused irritation, and is making life difficult this week.  Which is great, because I have a ton of work and a conference to present at this weekend.

Simple, bland food.  Well, not too bland.  Lots of flavor, less stomach upsetting ingredients. Also, a great opportunity to use up leftovers.

1 pre-cooked chicken drum stick, skin and bone removed.
1 pouch Simply Balanced Wild Rice or 2 cups cooked wild rice
2 cups homemade vegetable stock
garlic salt to taste
green onions to garnish.

In a pot, bring stock to simmer.  Add in rice, green onions, and chicken.  Bring to boil and serve.
Make 5 servings, 90 calories each.

Vegetable Stock Bonus

In a ziplock bag in the freezer, over the course of a couple weeks I save all o…