Thursday, July 30, 2009

Tortilla Chips

So, my dad has to be on this super strict diet. It sucks, but it's kind of fun too, because he has to eat all the kinds of foods that I like to eat anyways (i.e. shopping in the super organic/healthy aisle!). So, we couldn't find any tortilla chips without oil at the store, so I decided to just make some for him! Turns out they are super easy, and way better than regular chips (they are SO sturdy!)

Ingredients:

1 package Fat Free tortillas cut into eigths(you could use whole wheat, spinach, etc.)
Sea Salt
Ancho Chili Powder
Grape Seed Oil Spray

Directions:

Preheat oven to 375. Spray a cookie sheet with the grape seed oil. Lay tortilla strips on the sheet in only 1 layer. Sprinkle with salt and chili powder. Bake for 5-10 minutes, checking constantly. Let cool before you store!

You could put just about ANY spice you want on these chips!

Wednesday, July 29, 2009

Peach Tarts!

These are best if made with freshly picked peaches...preferably from Carter Mountain Orchard in Charlottesville, VA...but you know, store bought would work too!

Ingredients:

3 large, ripe (but not overly ripe) peaches, chopped into 1/2 inch squares
1/8 c. powdered sugar
1 tsp. cinnamon
1 tsp. cloves
1/4 c. tapioca
1 egg + 1/4 c. water, whisked
1 pre-made pie crust, cut into circles that will fit your cupcake tins

Directions:

Preheat oven to 450.

Spray cupcake tin with non-stick cooking spray. Place cupcake wrappers in tin and spray again. Carefully place pastry dough in the bottom of the tin.

Combine peaches, sugar, cinnamon, cloves, tapioca, and sugar. Fill cupcake tins to the top (they will cook down). Brush with egg wash mixture.

Bake on top rack for 30 minutes.

OPTION:

Add 2 eggs, 1/4 c. water, a dash of cinnamon and a dash of cloves (whisked) to peaches for a muffin-like treat! Bake these for 15 additional minutes.

Sunday, July 12, 2009

Clean Out the Fridge Sangria!

...and I thought that Clean out the fridge soup was exciting! Here we go!

1/2 bottle white wine
1/2 bottle white zinfandel
1/4 c. pomegranate juice
1/4 c. grapefruit juice
1/4 c. lime juice
1 handful blackberries and raspberries
1/2 c. blueberries
Juice of 1 lime, plus actual lime cut into eighths
1/4 c. lime juice
1 c. club soda
1 bottle of ginger beer (I'm sure you could use ginger root or ginger ale)
1/2 c. simple syrup

Muddle all the non-liquid ingredients, and then include liquid ingredients. Serve immediately or refrigerate until ready to serve! (I strained mine first, but I'm sure all the berries would also be super yummy!)

(brandy/vodka addition optional!)

Thursday, July 9, 2009

Clean out the Fridge Soup

I'm trying to clean out my fridge/freezer before I leave....here's the recipe I came up with today!

1 frozen chicken breast (cut into 1" cubes)
8 jumbo, peeled, deveined shrimp, cut into thirds
2 celery stalks, chopped
1/4 white onion, chopped
2 c. chicken broth
2 c. water
1/4 c. corn
1 2/3 c. frozen collard greens
2/3 c. whole wheat couscous
1 tsp each: dill, pepper, oregano, basil, parsley, crushed red chili pepper

Combine all ingredients in slow cooker (6 hours) for a delicious soup!
Serve w/ Parmesan cheese on top and a chunk of bread on the side!

About 500 calories TOTAL! (so probably no more than 100 calories/serving)

Thursday, July 2, 2009

BQQ Chicken Sauce

Inspired from this recipe!

Ingredients:

2 tbsp butter
1/4 c. ketchup
1/4 c. store bought bbq sauce
1/4 c. lemon juice
1/4 c. soy sauce
dash of black pepper
dash of crushed red chili flakes
dash of cumin
dash of paprika
1 tsp. honey
2 tsp. grainy mustard


Directions:

Melt butter over medium high heat. Add next 8 ingredients. Bring to a boil. Reduce for 5 minutes (to about 1/2 c.). Take off heat. Add honey and mustard.

You make this into BBQ chicken by placing two frozen boneless, skinless chicken breasts in a slow cooker, covering with sauce and sliced onions, and cooking on low setting for 6-8 hours!


Veggie Breakfast Frittata

YUMMY breakfast frittata that was inspired from this recipe.

Ingredients:

1/2 cup of corn
4 eggs
1/4 c. green onion
1/4 c. shredded carrots
1/4 c. mushrooms
1 tsp. cumin
1 tsp. dill
1 tsp. crushed red pepper
2 slices Reduced Fat Sargento Pepper Jack Cheese

Pre-heat oven to Bake at 350. Place corn in pie pan, spread evenly. Bake on bottom shelf until corn starts to sizzle/is cooked. Whisk eggs, onion, carrots, mushrooms, and spices, and add to pie pan. Bake until egg starts to cook around edges (about 5 minutes). Place cheese (torn apart) on top of egg mixture, and move to top shelf. Broil on 350 until cheese browns and egg cooks (about 10 minutes). Serve with avocado and hot salsa!

Appx. 150 calories/serving (1/4 frittata)