Guilt Free Spinach Burritos

This weekend is the best weather we have had all year up here in the Pacific Northwest. I made a point to get outside, even if for a little bit. When the sun comes out and the allergies hit, it makes me want to pull out the barbecue and grill just about anything. Once summer hits I will probable be posting a lot of grilling recipes. This summer I am determined to grill a pizza. I have never eaten one or made one, and I look forward to it! 

These vegetarian burritos were delicious! I had cheese in my fridge so I didn't but any cheddar that the recipe asked for. As I said before, I always squirm at the mention of cheddar. I really don't know why. Anyways, the Lite Mexican Blend I had in my fridge went really well with this recipe. I used whole wheat tortillas, which worked out fine, but I think I would have used regular flour if I had the chance. At the store I was looking for the fat free 10 inch tortillas, but I couldn't find any in that size. So I settled for the wheat, which I probably would have gone for in the first place. I just think the regular flour would have tasted a bit better, and cooked nicer in the oven. Other than that, this recipe was healthy and delicious! 

Spinach Burritos
Taste of Home Guilt Free Cooking


Ingredients:
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons margarine
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 fat-free flour tortillas (10 inches)
3/4 cup picante sauce, divided
2 cups (8 oz) shredded reduced-fat cheddar cheese, divided


Directions:

1. Preheat oven to 350º
2. In a skillet, saute the onion and garlic in margarine until tender. Add the spinach and pepper; cook for 2-3 minutes or until heated through. Place about 3 tablespoonfuls on each tortilla; top with 1 tablespoon of picante sauce and 2 tablespoons of cheese.
3. Roll up and place seam side down in a 13-inch x 9-inch x 2-inch baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350º for 20-25 minutes or until sauce is bubbly and cheese is melted.

Makes 6 servings
Nutrition: (1 burrito) Calories 262; Fat 9g; Cholesterol 25mg; Sodium 550mg; Carb 31g; Fiber 0g; Protein 17g

Low-Calorie Dark Chocolate Chip Oatmeal Cookies

I have been making these cookies for almost 2 years now. The original recipe I had found online. Over the years I have played around with the ingredients and now I make these when I'm craving a delicious, but not loaded with calories, treat. Recently I have made them for my husband whenever I go to visit him, or send in a care package. They are really easy to ship, and they are nutritious too, and even sweeter.

Every time I end up with 45-50 cookies a batch and I am overwhelmed. I think, "How will I finish all of these." Please!! They are always gone before the week is up. I eat one in the morning, then I just grab one for a snack in the middle of the day, and then of course nibble on one while I make dinner. At that rate they disappear in a flash. Seriously, when you have one you can't stop. I might have to make a double batch next because this last time I gave more than half to my soldier, I left hardly any for myself. How silly of me, but someone half-way across the world was happy. :)

Using a tablespoon measure helps make the cookies even in size. Make sure you use clean, dry hands to roll the dough (yes, it is required to get messy this time!)

Flatten the balls slightly before placing on the baking sheet. 

I forget how good these cookies are every time I make them.  My go-to recipe when I'm craving cookies! :)

Low-Calorie Dark Chocolate Chip Oatmeal Cookies


Ingredients:
1/2 lb (2 sticks) unsalted butter softened (Do not melt in microwave)
1 cup firmly packed brown sugar (1/2 cup brown sugar substitute like Splenda)
1/2 cup granulated sugar (1/4 cup sugar substitute)
2 eggs
1 tsp vanilla extract
1 1/2 cup whole wheat flour
1 tsp baking soda
1/2 teaspoon salt
3 cup oats (quick or old fashioned)
1 cup dark chocolate chips

Directions:

1. Preheat oven to 350º
2. Beat butter and sugars in large bowl until creamy. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, and salt in a small bowl. Add to sugar mixture in gradually, do not add all at once.  
4. Mix in oats and chocolate chips with spatula. Using a heaping tablespoons, shape into balls and flatten slightly. 
5. Bake 8-12 minutes or until golden brown. 

Makes 40 cookies.

Nutrition: (per cookie) Calories 95; Fat 3g; Protein 1g; Cholesterol 11mg; Fiber 1g

*These stats are based on my use of Splenda Brown Sugar and regular Fine Granulated Sugar. Nutrition may vary based on your choice of ingredients. 

Crab Cakes

If you would have asked me three years ago if I would like some crab cakes, I would have wrinkled my nose and said "ick, no". Well, now it's a different story. My answer this time would be "Yes please!". Only recently have I come to enjoy the deliciousness that is seafood. Crab cakes especially. My first taste of crab was actually at a restaurant in downtown Seattle called The Crab Pot. The best seafood restaurant ever! They literally dump your meal onto your table and you smash it with a little wooden mallet. Who needs utensils? Plus, their crab cake appetizer is to die for. They have this dipping sauce that I need to learn how to make. When I was making my own crab cakes I was wishing that I had that dipping sauce. Instead I settled for a store bought seafood sauce, which was spicy so I was okay with it. Perhaps one day I will find that recipe from the restaurant and recreate the deliciousness at home. :)

Oh and by the way, Happy Early St. Patrick's Day!

My second two-yolked egg in a week...what does it mean? :)

My choice of seasoning

My mom's cat was very interested in the crab.

Crab Cakes
tasteofhome Guilt Free Cooking


Ingredients:
1 egg, lightly beaten
1/4 cup fat-free mayonnaise
1/2 cup soft bread crumbs
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (6oz each) crabmeat; drained, flaked and cartilage removed
1 tablespoon butter
1 tablespoon canola oil
6 tablespoons seafood sauce

Directions:

1. In a bowl, combine the egg, mayonnaise, bread crumbs, green onions, parsley, mustard, salt, and pepper. Add the crab; mix gently. Shape rounded tablespoonfuls into 2-in patties.
2. In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce.

Tip: If you want to add a special flavor to crab cakes, try adding some Old Bay seasoning along with other herbs and spices. A little goes a long way, so add a 1/4 to 1/2 teaspoon. I used 1/2 teaspoon red pepper flakes and 1/4 teaspoon blackened spice.

Makes 9 servings.

Nutrition: (3 patties w/ 2 teaspoons seafood sauce) Calories 139; Fat 5g; Cholesterol 94mg; Sodium 547mg; Carb 7g; Protein 17g; Fiber 1g

Lemon Meringue Pie

Here I am in Arizona! My brother and I surprised our Nana for her brithday, it was fantastic. I love coming down to see my family. So many loved ones that I haven't seen in years, and it's like I have been here all along. The only down side, (if there could be one) the sun! I'm from the rainy, cloudy Pacific Northwest, and we don't see the sun that often. I stepped out of the airport and my eyes couldn't figure out what that big yellow thing in the sky was. It's so hot! Everyone down here is loving the chilly, nice almost-spring weather while my brother and I are here sweating and shedding layers. I will be sad to leave in a few days back to the rain.

Now this dessert had to be one of the best pies I have ever had. I love anything lemon, and when I found this recipe for a "healthier" Lemon Meringue I just had to try it it. The meringue portion scared me a little, as working with egg whites always will, but if I want to learn then I have to try right? So I did, and I'm glad. Just remember to be patient when working with egg whites. Watch it carefully and do not over beat. If you do, start over. This recipe asked for graham cracker crust, but while I was at the store I found a shortbread crust and I just had to do it. I think it was much better than the graham cracker crust would have been. It stayed together nicely, and didn't get moist in the middle. You are welcome to do whichever crust you like. Dessert that day consisted of seconds, almost thirds! ;) 

This is what you would call soft peak. When you pull the beaters out of the egg it should cause wave like mounds. 

Now you have stiff peaks. The mixture is shiny and the peaks stand up.

Lemon Meringue Pie

Cooking Light Complete Cookbook

Ingredients:

Filling:

3/4 cup sugar

2 tablespoons cornstarch

2 tablespoons all-purpose flour

2 teaspoon grated lemon rind

dash of salt

1 cup water

2 tablespoons butter

1/3 cup fresh lemon juice

2 large egg yolks

1 (6oz) reduced fat graham cracker crust

Italian Meringue:

3 large egg whites

1/4 teaspoon cream of tartar

2/3 cup sugar

1/4 cup water

Directions:

1. To prepare filling, combine first 5 ingredients in a saucepan. Add 1 cup water, stirring constantly with a whisk. Bring to a simmer over medium heat, and cook 5 minutes, stirring frequently. Stir in butter; remove from heat. Stir in lemon juice. Add egg yolks, 1 at a time, beating well with a mixer at medium speed after each addition. Place pan over low heat; cook 3 minutes, stirring constantly. Spoon filling into crust. Cool to room temperature.
2. To prepare meringue, place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy, using clean, dry beaters until soft peaks form. Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to a boil. Cook mixture, without stirring, until candy thermometer registers 250º. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Spread meringue evenly over filling, and seal meringue to edge of crust.
3. Preheat broiler.
4. Broil meringue 1 minute or until lightly browned (watch carefully as it can burn quickly); cool pie on a wire rack. Chill until set.

Makes 8 servings.

Nutrition: (1 wedge) Calories 292; Fat 7.7g; Protein 3.3g; Carb 54g; Fiber 0.1g; Cholestrol 62mg; Sodium 172mg

Poppy Seed Dressing

Man, this week has been crazy! I swear life likes to throw everything at me all at once. I haven't even been able to cook anything in four days and I'm having withdrawals. Tonight I even went to the store to find something to make for dinner, but I'm not going to be home this weekend and left overs would just go to waste. I can't wait to get something cooking again, and I hope things calm down soon!

I go to Panera Bread all the time, and in the summer they have a Strawberry Poppy Seed salad that I love. One day I was craving that delicious salad, but it's not on the menu right now, so why not just make it myself? This recipe isn't the one from the restaurant, but it is almost as good. It's refreshing, citrusy, and tangy. I paired it with a spinach strawberry salad. So fresh! 

Low Fat Poppy Seed Dressing

skinnychef.com

Ingredients:

1/4 cup low-fat yogurt, preferably plain Greek drained yogurt

Zest and lemon of one lemon

1 tablespoon sugar, or sugar substitute

1 tablespoon poppy seeds

1/8 tsp salt

1/4 cup olive or canola oil

Directions:

1. Combine yogurt, zest, lemon, sugar, poppy seeds, and salt; mix well. Stir in oil and chill.
2. Toss with your choice of salad.

Makes 4 servings.

Nutrition: 

My choice of salad was a Spinach Strawberry Chicken Salad:

1. 2 cups baby spinach
2. 4 strawberries quatered
3. 1/2 package of cooked chicken strips, like Foster Farms Grilled Chicken
4. 1/8 cup pecans

Southwestern Veggie and Cheese Panini

This will be another weekend in my apron. I love having two days off in a row, I get so much cooking in. Before my weekend starts I line up 3 or 4 recipes, and I just can't wait for my Friday to end. These next two days I am making snacks to send in a care package overseas. I am excited to send them off!

Now if you are craving a grilled cheese, why not do it the grown up way? This panini is kind of like a fancy grilled cheese. It was melty and spicy, a great lunch or light dinner. Paired with some veggies or a small salad, you have a nutritious plate in front of you! 

I had to make a few changes while I was at the store. I couldn't buy just one zucchini so I though celery would go well, it wasn't bad, but I'm sure the zucchini would have been better. I also choose a different cheese. When I hear cheddar cheese I cringe a little, not sure why, but I try to stay away from it. This Lite Mexican Blend went beautifully.

Southwestern Cheese Panini

Adapted from eatingwell.com

Ingredients:

4 oz shredded cheddar cheese

1 cup shredded zucchini

1/2 cup shredded carrot

1/4 cup finely chopped red onion

1/4 prepared salsa

1 tablespoon chopped pickled jalapeno (I used fresh)

8 slices whole wheat bread

2 teaspoons canola oil

Directions:

1. Have two-to-four 15 oz cans and a medium skillet ready by the stove.
2. Combine cheddar, zucchini, carrot, onion, salsa, and jalapeno in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Makes 4 servings.

Nutrition: (per panini) Calories 331; Fat 14g; Cholestrol 30mg; Carb 37g; Protein 16g; Fiber 5g; Sodium 523mg

Brown Sugar Kisses

It's February 29th, we don't get to say that much. Right now all I can think about is the fact that I have to wait another 24 hours for my husband's one year tour overseas to be over! I know, I'm being a debbie downer, but I can't help it. We are only a couple months in and I'm ready for it to be over. I was ready two hours in. :) Well, at least I have something to keep me occupied. Cooking! 

These little clouds, I made on Valentines day when I shut myself up in my house and did nothing all day. It was the first time I have made a meringue of some sorts and I think I did a stand up job. When working with egg whites you have to be patient and careful. Just 30 seconds can be the difference between perfect meringue and over-beaten eggs. So watch the mixer constantly and take your time. 

These cookies are light and delicious! When you bite into one it's like you are biting into airy sweetness. They are sweet, yet healthier for you than any other kind of cookie. Eleven calories a cookie? I'll take it!

This is what a stiff peak should look like. When you are looking for soft peaks (which I forgot to take a picture of! Sorry!) you want the top to be a little limp. The mixture will look a little bubbly and only a little of the meringue should stay on the whisk.

Look at that little cloud of sweetness!

Brown Sugar Kisses
Cook Yourself Thin Faster


Ingredients:
3 egg whites
Pinch of salt
1/2 cup light brown sugar
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 225º
2. Line 2 baking trays with parchment paper or a silicone sheet.
3. In a large standing mixer fitted with a whisk, or a handheld mixer, beat the egg whites and salt on high speed until soft peaks form. Add the sugar slowly while beating, a few spoonfuls at a time, until the meringue is stiff and shiny, about 3 to 5 minutes. Add the vanilla and beat to combine.
4. Using a large tablespoon, drop the meringue onto the prepared baking sheet in the shape of kisses, two inches apart. Or cut the corner off a large plastic bag, filled with meringue, and squeeze out the kisses. Bake for about 1 hour and 15 minutes.
5. Turn off the oven and keep the door ajar. Let cool for 1 hour in the oven. Store in a tin or wrap loosely in aluminum foil; do not store in plastic wrap or glass or the cookies will become soggy.

Makes about 30+ cookies.

Nutrition: (per cookie) Calories 11; Fat less than 1g; Sodium 10mg; Sugar 2g