Peppermint Brownies

Okay, so I will admit these are not exactly healthy but they are festive and at Christmas time while you still want to be healthy and stay on your diet you also want to enjoy the ymminess of life. So here's to something not so healthy! Merry Hanukah and Happy Christmas!

Peppermint Brownies
3/4 cup of Hershey's Cocoa
1 1/3 cup of whole wheat flour
1/2 tsp. baking soda
2/3 cup of melted butter or margarine
1/2 c. simmering water
2 cups of white sugar
2 large eggs
1/2 tsp. vanilla
1/4 tsp. salt

1 package of Hershey's Peppermint Kisses - seasonal flavor

Frosting
2 c. confectionery sugar
2/3 c. Hershey cocoa
water
tbsp. butter
dash of milk

Preheat oven to 350
1. Mix dry ingredients together - flour, sugar, cocoa, salt, baking soda
2. Melt butter
3. Mix butter, eggs, water and vanilla
4. Add dry mixture to wet mixture - put into greased pan
5. Push in Hershey Kisses and then make sure they're covered - also when you put the Kisses in  make sure you place them where each piece will get it's own Kiss.
6. Bake for 35 miutes

Allow to cool

Frosting - Mix all the ingrediants together and then frost brownies. Enjoy!

Homemade Sour Cream Dip

Happy Hanukkah! Tonight was the first night of Hanukkah and I made vegetable latkehs for dinner (from a box, so I don't have the recipe, sorry), But as the dip I made homemade sour cream - healthy style. I promise you that you'll love it! It's good with chips, latkehs, veggies, crackers or just plain - as my dad would say.

Homemade Sour Cream Dip
4 scoops of cream cheese
4 scoops of light mayo
1/2 tsp. lemon juice
1/2 tsp. onion powder
1/2 tsp. garlic powder


Mix all ingredients together. Done! 

Thanksgiving French Onion String Beans

So a few years ago I tried to make a string bean recipe that had shallots on it and let me tell you the strings bean were all gone! Everyone love it. But what was left on everyone's place were the shallots. Lesson learned. The following year I made a string bean recipe from a recipe book I have and I've actually posted it on my blog under the Thanksgiving tab, but it's too simple and basic - not really the traditional feeling of Thanksgiving. The last 2 years my made the string beans - but this year it didn't turn out. This mean it's my turn to make them. Here is what I've put together as my taste tester before next November's Turkey Day!!

Thanksgiving French Onion String Beans

1. 2 lbs. string beans (fresh- cut at the stems and washed)
2. 2 tbsp. butter
3. 3 small onions - sliced
4. 1 tbsp. flour
5. 1 can of cream of mushroom soup
6. 3/4 cup of soy milk or milk (I don't mix meat and dairy together and since I make this for Thanksgiving I use soy)
7. dash of pepper, garlic

1. cook the string beans for 5 minutes in water
2. drain and cut into thirds.
3. mix the cream of mushroom soup and milk together
4. heat the butter in a pan and add the onion slices and french them until their soft - add the flour and brown them and allow the get hard and fried looking
5. pour the green beans into the baking dish - mix in the mushroom and milk mixture
6. sprinkle some pepper and garlic on top. Then add the onions
7. Bake uncovered for 20 minutes - add some bread crumbs and bake an additional 10 minutes

Tomato Basil Tortellini Soup

A perfect soup recipe, I created, that works with these in between months of fall and winter. I promise it will warm your heart and soul.

Tomato Basil Tortellini Soup

2 cups of cheese tortellini
2 tomatoes - diced
handful of fresh basil
1/2 cup Parmesan cheese
28 oz. vegetable broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
dash of pepper

1. bring the vegetable broth to a simmer - add in tomatoes and basil and allow it soften
2. add in spices
3. cook the tortellini al dente and then add in the Parmesan cheese
4. add the pasta to vegetable broth mixture and allow the pasta to finish cooking.


Serve! 

Apple Oat Cookies

So these are cookies that are just like my traditional oatmeal cookies but I slightly adjusted some of the ingredients and added in apples. I know you will love them as much as my peops did!

Apple Oat Cookies
2 eggs
1 1/4 cup flour
1/2 cup white sugar
3/4 cup of light brown sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup of melted butter
2 cups of quick oats
2 cups of apples - peeled and sliced and chopped in to small chunks

1. mix the flour, sugar (both brown and white), cinnamon, baking powder, salt and oats together
2. then add in the eggs and butter
3. add the chunks of the apples and mix well
4. place a spoon full of the cookie dough onto a baking dish
5. bake for 20 minutes  - let cool for 20 minutes

Frozen Fruit Pops

Frozen Fruit Pops

Ingredients/Directions:

Sliced mangoes, sliced strawberries, sliced kiwis, sliced pineapple.
Mixed water and 100% apple juice (half/half)

Pour into 8 oz. plastic cups. Stick a pop sickle stick in it. Then place it in the freezer overnight. The next next day you'll have a yummy and light frozen fruit pop!! 

Baked Beef (fake) and Bean Burritos

So I found this great recipe on Six Sisters Stuff - titled Beef and Bean Burritos and was inspired to create my own healthier version of it. I made this tonight for my parents and they loved it!! It was a huge hit. I made 5 servings - thinking I'd have enough for one left over night but it turned out I was only left with 1 burrito - that's right they each had 2! (Well my dad had 2 1/2 and my mom had 1 1/2 but who's counting?) Enjoy! (note: photo taken before olives were added)

Baked Beef (fake) and Bean Burritos
1 package of Morning Star crumblers
2 cups of Red Pack tomato sauce
1/2 onion diced
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. chili powder

1 can of baked beans (mashed)
1 tsp. fat free Russian dressing

Black olives
1 cup of shredded cheddar and mozzarella cheese blend

4 whole wheat white tortillas

Preheat oven to 350
1. In a large plan soften the crumblers in the tomato sauce - then add in the spices
2. add the diced onion to the cumblers and allow it to heat together until the crumblers are soft (defrosted) and warm
3. Take the mashed beans and heat in a pan

5. Lay out each tortilla and place 2 spoons fulls of the crumblers, 2 spoon fulls of the beans, Roll up tightly
6. Place in oven and bake for 25 minutes- Take it out and pour cheese and olives over the burritos and place back in the oven for additional 10 minutes

Serve Up and Enjoy!!

Easy Healthy Homemade Banana Ice Cream

This is a wonderful summer, fall, winter or spring recipe. It's low in calorie and will hit your sweet tooth without adding on the pounds. Enjoy!!

Easy Healthy Homemade Banana Ice Cream
3 Frozen Bananas (Sliced)
1 1/2 cups of nonfat plain yogurt
1 tsp. honey
1 cup of vanilla almond milk
1/2 cup of crushed ice
tsp. of white sugar
chocolate or caramel fudge


Mix all the ingredients (besides for the fudge) in a blender and blend on high. Once it is smooth, add in the fudge and stir well. Then place it into a container and freeze it for at least 3 hours. Remove from freezer 20 minutes before serving. Serve with nuts or more sliced bananas!

Delicious and Very Healthy!!
  

100th Post: Rosh Hashanah Apricot Glazed Corned Beef (Fabulous and Delicious)

Happy 100th blog post to me!! I cannot believe that I shared 99 recipes. This is my 100th post. I still remember when I decided to start a blog back in 2012. The first night I think I shared about 15 recipes. I was so excited. I just kept posting and posting. Then I hit a lul and stopped posting or only posted every now and then. I am really trying to get my traffic up on my blog. I admire so much mixandmatchmama.blogspot.com - her blog is what inspired me to start a blog. She shares recipes and one thing about her blog is that she basically shares the same recipe but changes the method. She shows you how you make 1 cake but by adding one or two differences you can an entire new recipe and taste. Love it! Thank you to everyone who has commented on my blog over the last 2 years and thank you to everyone will post. Please share my blog with all your family, friends, neighbors, co-workers and anyone you know!

This is Rosh Hashanah (Jewish New Year) recipe. I made this for the first night of the holiday. My family was having a family of 4 plus the 4 of us (mom, dad, me and grandfather). I got 4 1/2 pounds of meat (expensive!) and we had a ton of other food. And before I give you the amazing recipe I will just we only had 3 small slices left over!! It was that good.

One thing you will start to notice is that not all my recipes will be "healthie foodie" approved. Lots of recipes are just too amazing to make them perfectly diet healthy. We only live once, after all!!

Apricot Glazed Corned Beef
4 1/2 pounds of corn beef
1 cup of water
1 cup of apricot preserves
1 squeeze of Dijon mustard
1/4 cup of light brown sugar
2 tbsp. low sodium soy sauce


Preheat oven at 350
1. place corn beef in a large baking dish - pour 1 cup of water over it and cover tightly with aluminum foil
2. bake in oven at 350 for 2 hours
3. mix the ingredients of apricot preserves, Dijon mustard, brown sugar, soy sauce very WELL
4. pour mixture over corned beef and make sure it all nice and absorbed in the mixture
5. bake an additional uncovered for 30 minutes

(nice when served with my)
Strawberry Mango Salad - found in the salad tab
Baked Squash w/ Brown Sugar - found in the squash tab


Serve warm - drizzling with the marinate from the pan!!

Pumpkin Ice Cream Cookies

It's almost fall! I love fall. I love the smell of freshly sharpened pencils. I love the smell of a new notebook. I love new folders and I love how everything is starting fresh. I love when the leaves change colors. I love Thanksgiving. I love Halloween - I love seeing all the cute kids in their adorable costumes. And if you're team is in playoffs - fall is a great time of year. Go Braves!! And when I was a kid and used to watch all those teenage shows, I loved the season premiers after a summer of re-runs. You see fall is a really fun time of year. Don't you think? In honor of fall I thought I would post a yummy fall dish - that still has a speck of summer in it.

Saying goodbye to summer and hello fall...Labor Day Weekend Special!

So fall is all about pumpkins! And summer is all about ice cream. So why not combine the two?!!

Pumpkin Ice Cream Cookies
1/2 cup of brown sugar
1/2 cup of white sugar
1 cup of pumpkin puree
1 egg
1 cup of oatmeal
1 cup of whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 cup of raisins
1/2 cup of melted butter
Ben and Jerry's Vanilla Caramel Frozen Yogurt

1. Mix your dry ingredients together: flour, sugars, oatmeal, cinnamon, baking soda and salt
2. Then mix in your wet ingredients: egg, butter and pumpkin and raisins
3. Cover and place in fridge for 1 hour
4. Preheat oven to 375 - form cookie dough into round 3 inch cookies and bake for 20 minutes - let cool. During this time you should take out your frozen yogurt and allow it to soften. Once they're easy to handle and the ice cream is softened put a scoop on a cookie and then take another cookie and place on top.
5. Wrap each sandwich in saran wrap and place in freezer for at least 3 hours.

When you're ready for eat it take it out and Enjoy a delicious fall/summer treat- guilt free! 

White Bean Chicken Chili

If you haven't yet tried my traditional chili you're missing out. It is a huge hit at my house. Everyone loves it! It's super healthy and super easy to make.

Here's a link to my Summer Chili http://thehealthiefoodie.blogspot.com/2012/09/summer-chili.html

Therefore after having so much success with the first one I decided to create a white bean chili with chicken instead of soy. And well it was incredible. I promise you that you'll love it. Again very easy to make. Not too many ingredients and very healthy. I approve this recipe.

White Bean Chili

1 3 lbs. package of white chicken breast

15 oz. can of red kidney beans

15 oz white beans

8 oz. canned corn

1 celery stalk

1 carrot 

1 green onion

1 cup of vegetable broth

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt

1/2 tsp. chili powder

1 tbsp. fresh cilantro

1. clean the chicken and pack try

2. cook in oven at 350 for 25 minutes - allow it to cool enough to handle (20 minutes is fine)

3. chop the celery and carrots

3. bring the vegetable broth to a simmer and add in the celery and carrots - until they soften

4. slice/shred the chicken into thin strips 

5. add in chicken, beans and corn and stir 

6. then add in spices and cilantro. continue to mix in until it has a nice thick consistency

7. add in the salt and stir again and bring to simmer

It is best served with crackers :)

Serve Up!

Strawberry Glazed Salmon and Spring Salad

This is one of my favorite recipes. It has summer written all over it. It's so light, so healthy and so fun. I promise you are going to beyond love it. I made it from my mother and father and they raved about it. They couldn't get enough of it. If you're family doesn't like it, I promise you a full refund - LOL...Get ready for your mouth to go crazy for goodness.

Strawberry Glazed Salmon and Spring Salad
Salad:
1 package of spring mix salad
1 can of mandarin oranges
handful of dried cranberries

Salad Dressing:
2 tbsp. vegetable oil
3 tbsp. balsamic vinegar
1/4 tsp. lemon
2 tbsp. sugar

Strawberry Glazed Salmon
3 - 3 oz. salmon fillets
1/2 cup strawberry preserves
2 tbsp. Dijon mustard
squirt of lemon
dash of onion salt
1/4 c. soy sauce

1. Mix the glaze together
2. clean the fish and allow it to marinate for 30-60 minutes
3. preheat oven to 350 and bake for 30 minutes
(while it is cooking)
4. put the oranges and dried cranberries on top of the salad
5. then mix it with the dressing

Serve Salmon and Salad on a plate and Enjoy!!

Mexican Stuffed Pasta Shells

This recipe I made a while ago. The first I made this it was after a long hot day. We had been at work all day and working with kids in the hot sun. I work at a soccer camp where I coach little kiddos all day. It's fun but very tiring. After a long day this meal hits the spot. It isn't super healthy but it's just mediocre. Each serving is about 300 calories. Enjoy!

Mexican Stuffed Pasta Shells
1 pound of whole wheat pasta shells
1 cup of organic marinara tomato sauce
1 package of Morning Star crumbles
1/2 tsp. of garlic powder
1/2 tsp. onion powder
15 oz. can of black beans
15 oz. can corn
8 oz can of black olives
2 tbsp. fresh parsley
A couple of dollops of sour cream
2 cups of shredded cheddar cheese
1 tomato (seeded and chopped)

1. Cook the whole shells until Al Dente (6 minutes)
2. Set aside and let cool - while it is cooling:(Preheat oven 350)
- heat the Morning Star with the tomato sauce and once the sauce is room temp. add the garlic powder and onion powder and then add in the black beans, chopped tomato and corn.
- place the shells in pan and put 2 tbsp. of the bean mixture in each shell. Then add olives to each shell. Cover the shells with cheese.
3. Put in oven for 40 minutes. Garnish with parsley and sour cream

Serve and Enjoy! (Serves 6)

Turkey Sauce and Angel Hair Pasta

This is an excellent recipe. I know you will love! It has less 3 grams of fat in the entire dish (which means each serving has about 1/4 gram) It is filling and very healthy!


Turkey Sauce and Angel Hair Pasta
2 pounds ground 100% lean turkey
1 large egg
1 tsp. onion powder
1 tsp. garlic salt
1/2 cup of uncooked oatmeal
2 plum tomatoes (pitted and chopped)
1 tbsp. fresh basil
2 cups of tomato sauce (NOT marinara but regular tomato sauce)
dash of oregano, dash of salt, dash of pepper
1 pound of whole wheat angel hair pasta

1. mix the ground turkey with egg, oatmeal, onion powder, garlic - pat it down like you would for meatloaf in a flat pan
2. bake in oven at 375 for 40 minutes
3. take it out immediately after it is done and mush (the warmer it is the easier it will be to mush)
4. add the chopped tomatoes, fresh basil, dash of spices (oregano, salt, pepper) and tomato sauce to the ground turkey and mix well - warm on stove and then set aside
5. boil water, once water comes to a boil pour the angel hair pasta in - cook for 6 minutes (angel hair pasta cooks quicker than other pastas)
6. place angel hair on plate and pour over sauce

Enjoy!!

Bery Berry Smoothie

So it's summer time and what is better than a cold milkshake? A smoking body. That is what is better, a smoking body. But then I ask you is it worth it to through the entire summer without a milkshake? No! We want both. Try this amazing smoothie that will truthfully leave thinking you had a milkshake and you will keep your fit body. I made this for my family and they loved it AND I know that you will too!!

Bery Berry Smoothie

6 oz. nonfat plain Greek yogurt (80 calories)

1 c. frozen berries (blueberries and strawberries

1/2 c. crushed ice

1 tbsp. honey

1 tbsp. natural peanut butter

2 splashes of vanilla almond soy milk

In a blender mix all the ingredients together and enjoy! Yup, that's it!

Pesto and Cheese Bake

Okay so this is new recipe and the first recipe I am posting that hasn't been tried and tested but I know you still love it. Please leave your comments below!

Pesto and Cheese Bake
1 pound of whole wheat baked ziti noodles
2 pounds of shredded mozzarella cheese
1 cup of fat free cottage cheese
1/2 cup of Parmesan cheese
1 1/2 cups of fresh basil
2 tbsp. of olive oil
1/4 tsp. garlic powder


Preheat oven to 350
1. Cook the pasta until it is al dente (about 7 minutes)
2. while the pasta is cooking chop the basil and put in a blender with the oil - and blend until smooth.
3. add in the garlic powder and mix well with a spoon
4. mix the pasta with the pesto (basil) sauce
5. then mix the cottage cheese and cheese together and then mix it with the pasta
6. place in oven and bake for 40 minutes. then sprinkle the Parmesan cheese and bake for an additional 10 minutes.
7. serve immediately!

Apple Cookie Slices

So I was busy pinning and looking for recipes to pin and I found this amazingly cute recipe. I love it because you can alter it to your taste and personal nutritional needs. I found it on rachelschultz.com. I highly recommend you going to her site - she's got lots of cute recipe ideas. I made this for my mom and she loved it. She thought they were so yummy!!

Apple Cookie Slices (Serves 2)
2 apples
4 tbsp. natural peanut butter (or use Nutella, soy butter, almond butter or caramel butter)
raisins
chopped peanuts
chopped pecans
sliced pecans (chopped)
chopped cashews
chocolate minis or peanut butter minis

1. slice the apples by the core
2. spread the peanut butter, nutella, or any of the spreads that you used
3. then put the chopped toppings

Enjoy!!

   

Italian Arugula Salad

So this salad recipe I really cannot take full credit for. It isn't exactly my recipe. I got this wonderful salad recipe from Real Housewife New Jersey star, Teresa Guidice's cookbook, Fabulcious. It is a really good cookbook, by the way. She has a lot of excellent recipes. Many of them of I tweeked to fit my personal needs and goals. However, the basis of them are great. This salad that I am sharing with you is so easy. And I know I say all my recipes are easy, but this one really is!

Italian Arugula Salad

2 bags of Arugula Salad
1 pint of cherry tomatoes (washed and sliced in half)
Olive Oil
Lemon Juice
Parmesan Cheese

1. slice the cherry tomatoes in half and mix with Arugula salad
2. drizzle with olive oil, lemon juice and Parmesan cheese

Serve and Enjoy!!

(You see I told you it was easy!)

Cream of Carrot Soup

Okay this recipe is not exactly spring or summer friendly but it is still very good and if you have with a nice garden salad topped with cherry tomatoes, yellow peppers, cucumbers and onions it will give it that spring/summer feel. This recipe is quite simple and shouldn't be too overwhelming.

Cream of Carrot Soup

6 large fresh carrots or 24 baby carrots
3 cups of vegetable broth
2 medium white potatoes
1/2 cup of non fat cream
1/2 tsp. onion and garlic powder mixture
1/2 tsp. cumin
1/2 tsp. paprika
1/2 cup water
1 cup of garlic onion croutons

1. Peel the potatoes and carrots
2. cut them into chunks and put them into the vegetable broth and water
3. allow them to simmer for 25 minutes and then puree it in a blender
4. add the spices and the cream and stir well
5. serve with garlic onion croutons

Healthiest Pasta Salad

I know that pasta gets a bad reputation. I hear it all - filled with carbs, high in fat (which by the way isn't even true!) and filled with empty calories. Well some of this is true if you buy the white flour pasta and add lots of cheese, sauce, meat and fattening oils. But if done correctly it actually can be not only not bad for you but actually good for you and very, very healthy!


Healthiest Pasta Salad
1 pound of veggie Ronzoni tri color pasta curly
1 pound of whole grain Ronzoni pasta curly
1 head of broccoli
1 head of cauliflower
1 can of black olives
1 cup of fresh cooked corn
4 large carrots
1/2 tsp. onion powder
1/4 tsp. garlic powder
4 tbsp. of low fat olive oil enhanced mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. Jane's Crazy mixed up salt
1 packet of Equal

1. cook each of the pasta separately - cook them each for 10 minutes
2. mix them together and let them cool while you cook the veggies
3. clean and cut the broccoli into florets and cook in boiling water until al dente (about 3 minutes)
4. clean and cut the cauliflower into florets and cook in boiling water until al dente (about 3 minutes)
5. cut the carrots into 1 1/2 inch thick pieces and cook in boiling water until al dente (about 3 minutes)
For each of these vegetables you will want to pat down and dry to make sure the water is out.
6. cook the corn and the cut kernels off the cob
7. add the corn, broccoli, cauliflower, carrots into the pasta
8. slice the olives into thirds and then combine them with your pasta- mix it all well. Add in onion and garlic powder. Let sit while you make the dressing

9. mix the mayo, balsamic, red wine, Jane's crazy salt and equal together. Toss into salad and mix well. Allow to sit in fridge and marinate for at least an hour - preferably 3-4 hours.

Serve and Enjoy!