Creamy Grape Dessert

So I will admit... I have a thing for dessert.  We go way back, dessert and I, back to the good old times when I could inhale oreos by the sleeve in a single sitting and then run around for an hour or two afterward.

I miss those days.

Well, since then my love of oreos or anything with chocolate, peanut butter, frosting or fat for that matter has not changed one bit.  But, admittedly, my self-control has.  Thank goodness.

Yes, you CAN have your dessert and eat it too, if you are smart about it!  There are plenty of after-dinner snacks that are guilt-free and fabulous.  I think I might make a post about some of my favorites in the near future.

This yummy grape dessert is one idea- not too hard to make at all, and- TRUST ME- it's a lot better than it looks AND sounds! I know the picture is really suffering (after I make something I get really antsy to try it and, in all the excitement, I nearly forget to take a picture- thus the lack of quality photography skills on my blog- which I am working on!), but just take my word for it:  this is one recipe you've got to try!  The recipe is originally from recipezaar.com but i found it on Gina's Weight Watcher Skinny Recipes blog- a fabulous blog, by the way.

Creamy Grape Dessert
from Skinnytaste
Serves 8

• 1 lb green seedless grapes, washed and dried well
• 1 lb red seedless grapes, washed and dried well
• 8 oz fat free Chiobani Greek yogurt
• 4 oz light cream cheese, softened
• 1/4 cup agave syrup or honey
• 1 teaspoon vanilla extract

Topping:

• 2 tbsp brown sugar, packed
• 1/2 cup chopped walnuts (or pecans)

Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.



Nutrition per serving: 171.2 calories, 7.9g fat, 5.3g protein, 33.8g carbohydrate, 1.6g fiber

Carbs 101

There seems to be a lot of carb confusion nowadays in the media and in the everyday American household.  Carbs seem to get a bad rap because of "low-carb" dieting hype.  But are carbs really bad for you?  Will eating a piece of bread cause you to blow up like a balloon?

The answer is no; unfortunately there is frequent misunderstanding about the effect carbohydrates have on our bodies- complex, high-carbohydrate foods (fruits, vegetables, legumes & whole-grains) are necessary for health because not only do they provide ENERGY but they provide essential nutrients that our bodies need. Carbs should constitute more than half of the calories we eat every day!

Some carb facts:

• Carbs are the MAIN source of energy for our bodies; and adults need about 130g carbs per day to provide enough energy to function
• People have a misconception about carbs; when they think carbs, they think: "breads, pasta, baked goods, sugar, potatoes,  and other foods that are high in fat and sugar"  YES these are carbs, but not the ones we should be bulking up on.  Ironically, North Americans get half of their energy from processed carbohydrates (good) but from white bread, soft drinks, cookies, cakes, doughnuts, sugars, syrups, jams, and potatoes (bad).

• Low-carb diets like Atkins or South Beach DO make you lose weight fast- but its WATER WEIGHT and will come back once you stop dieting.
• Fiber is an element of complex carbohydrates that is essential for a healthy digestive system, decreasing cholesterol, and helping us to feel fuller longer
• Alternative sweeteners ( Splenda, Stevia, etc.) have been proved safe for consumption and the daily limit is higher than one person could ever consume in one day

So what should we do?

1. Have balanced eating habits that include nutritious carbohydrates including fruits, veggies, and whole-grain breads and cereals.
2. Choose fiber-rich foods (see picture below!)

1. Eat less highly-refined/processed carbs
2. Sugar-free is better than added, caloric sugars (natural sugars are the best though)
3. Don't deprive yourself; if you want a brownie- have one. Food is to be ENJOYED! But, control your portions and fuel your body each and everyday with the nutrients it needs so that a little splurge doesn't turn into a lifestyle habit!

Deep-Dish Taco Squares

Please forgive these photos for their lack of beauty.  Because this was sure delicious.

This was made quite a while ago, and by quite a while I mean only a month or two ago, but I never forgot about this meal and its lasting impression upon my taste-buds and memory.

This is another classic Betty Crocker recipe and I quite approve of its quality.  The crust/bottom is made from Bisquick- fancy that!- and topped with beef, onion, tomatoes, chilies, cheese and sour cream, then baked to as-healthy-as-you-can-get Mexican perfection.

Ole!

  

Deep-Dish Taco Squares

1/2	lb lean (at least 80%) ground beef
1/4	cup chopped onion (1 small)
2	tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1	cup Original Bisquick® mix
1/4	cup cold water
1/2	cup sour cream
1/3	cup mayonnaise or salad dressing
1/2	cup shredded sharp Cheddar cheese (2 oz)
1	medium tomato, chopped (3/4 cup)
1	can (4.5 oz) Old El Paso® chopped green chiles

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
2. In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
3. In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
4. Bake 25 to 30 minutes or until edges of dough are light golden brown.

Nutrition:  330 calories, 23g fat, 50mg cholesterol, 820mg sodium, 11g protein

Orange, Walnut & Gorgonzola Mixed Greens Salad

Well, I'm back in my apartment in Utah now- back to my small kitchen and broken dishwasher- yep it leaked ALL over the kitchen floor today and needs to be fixed- so I will probably be cooking a little less.  Don't get me wrong, though- I will not revert to frozen "Lean Cuisines," Top Ramen, or even PB&J for every meal.... okay so maybe PB&J every once in a while...  :) but since I am only cooking for myself now, my cooking will be a lot simpler, easier, and quicker to fit my busy lifestyle!

However, I do still have some recipes from back home this summer when I cooked with my Mom almost every night for our family.  Good times that I will surely miss this coming semester. 

This salad screams summertime (whoa, way to alliterate!) and was absolutely delicious!  It's from allrecipes.com.  You must make the homemade citrus vinaigrette, though- it's super simple and really ties all of the flavors together!  

The only difference I'd make is to chop the onions into smaller pieces rather than slices so that they are not so over-powering.  I also carmelized the walnuts with a bit of sugar  which was very yummy!   This is definitely going to be one of my go-to recipes.

• 
  
• Orange, Walnut & Gorgonzola Mixed Greens Salad
• 
  
• 3/4 cup walnut halves
• 10 ounces mixed salad greens with arugula
• 2 large navel oranges, peeled and sectioned
• 1/2 cup sliced or chopped red onion
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 2/3 cup orange juice
• 1/4 cup white sugar
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 cup crumbled Gorgonzola cheese

1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Makes 6 servings

Nutrition (per serving):  368 calories, 30.1g fat, 8mg cholesterol

Blackberry Peach Crisp

Oh my goodness.  THIS IS SO GOOD!

One of my favorite desserts EVER is my Mom's famous Apple Crisp- it's  brown sugary-buttery-cinnamony goodness is perfect in the fall and is oh so delicious with a scoop of vanilla ice cream.  

I was a little skeptical about making a crisp with not apples, but rather blackberries and peaches.  Do these even go together?  

Oh yes they do.  A match made in heaven.  The best part about this recipe is that it is my OWN!  I got inspiration from allrecipes.com- a peach/blackberry cobbler but I instead wanted to use the crumb topping from my mom's apple crisp.  I made a few changes though,  so I can officially, definitely say that this is my first recipe! I feel so accomplished :)

I quote my Grandparents when I say that this is "the best dessert I've ever had."  Definitely not a guilt-free splurge by any means, but surely one worth indulging in.  

I can't wait to make it again!  

Blackberry Peach Crisp

8 cups chopped peeled peaches (about 4 pounds)

3 cups blackberries (I used fresh)

1/4 cup flour

sugar for sprinkling

4 cups quick rolled oats

4 cups packed brown sugar

2 cups flour

4 tsp. ground cinnamon

2 cups butter, softened

Preheat oven to 350.  Combine peaches, blackberries, and 1/4 cup flour in large bowl.  Toss until well combined. Pour into 9x13 pan and sprinkle with sugar.  In another very large bowl, mix oats, brown sugar, flour, cinnamon, and butter together with hands until crumbly.  Pour over fruit. (This crumb topping is doubled so it is very likely you will have extra)  Bake uncovered for 45 minutes.  Serve with vanilla ice cream or whipped topping, if desired. 

Baked Lasagna x2

My great-grandfather was an Italian chef, so sometimes I like to think that I inherited my love of cooking and all things with garlic, tomato sauce, and noodles, from him.

That would make sense, right? I mean, the tradition of cooking has kind of been passed down through my grandmother, who had an immense love for gardening and cooking, to my mother, who I am quite used to finding in the kitchen, and finally to me.  

(And I shouldn't forget my little sister, I can already tell she will be quite the cook someday; she is already constantly in the kitchen making new things, and she's only 13.)

Apparently, my grandfather was a firm believer in MORE garlic.  More is always better.  So feel free to add a couple more cloves to this recipe; it definitely would not inhibit its fabulousness.  :)

The original recipe, a family favorite, calls for full-fat ingredients, which definitely yields the richest flavor, but in parentheses I put alternatives that I used this time around.  The taste was hardly compromised with the healthier version.  

YUM.

Baked Lasagna

1 lb. ground beef or sausage (or extra-lean ground beef or turkey)

1 clove garlic, minced

1 Tbsp. parsley flakes

1 tsp. salt

1 (1 lb.) can tomatoes (2 cups)

2 (6-oz.) cans tomato paste

10 oz. lasagna noodles

3 cups creamy cottage cheese (or reduced-fat cottage cheese)

2 beaten eggs

1 tsp. salt

2 Tbsp. parsley flakes

1/2 c. grated Parmesan cheese (or reduced-fat Parmesan)

1 lb. Mozzarella cheese, sliced thin (2% skim pre-sliced works great)

Brown meat slowly, spoon off fat.  Add garlic, parsley, salt, tomatoes, and tomato paste, simmer uncovered 30 minutes.  Cook noodles until tender, drain, rinse in cold water.  Combine cottage cheese with eggs and seasonings.  Spread 1/2 noodles in 9x13x2 pan, spread 1/2 cottage cheese mixture, 1/2 Mozzarella cheese and 1/2 meat sauce; repeat layers and garnish with Mozzarella and Parmesan cheese.  Bake at 375 for 30 minutes.  Let stand 10-15 minutes to set before cutting.  

Serves 12.

Healthy Meal/Snack Ideas

Well, it has been a while since I last posted.  My time was well-spent, however, in beautiful Utah, sunny Las Vegas, and then rainy Flagstaff, Arizona over the past week and a half.

I met my cheer team in Utah on the 23rd for practice, and then we left that next Monday to leave for cheer camp in Vegas.  Practices were very long and camp was pretty strenuous, but we came out alright; we won a gold bid to the NCA cheerleading Nationals competition next April- basically they will PAY US ($25,000) to go to Nationals and compete!

After I got back, I left the very next day to go to the cinders by Sunset Crater, just outside of Flagstaff, Arizona to camp out and ride quads/motor vehicles with the family.  It was a blast!

But, back to more serious matters; my new goal is to eat REALLY well these next couple of weeks before I go back to Utah for yet more cheer practice.  I have to.  I will.  This blog could even possibly become my food journal, just to keep me on track.  Just saying.

I ate pretty well today; here are the things I ate that I would recommend as healthy meals/snacks.

BREAKFAST:

I had a bowl of the new Banana Walnut "Hearty Medleys" oatmeal from Quaker with a packet of Splenda sweetener and half of a banana's worth of slices.  

It was really delicious, but my only complaint is that these oatmeal packets are extremely small!  You only use 1/3 cup of water to make it, as opposed to 2/3 cup for most Quaker oatmeal packets, yet both have about the same calories.  Hence, I was a little disappointed.

LUNCH:

I love eating eggs for lunch!  This was an Egg Beaters scramble I came up with that was super easy and really good.

Turkey & Tomato Egg-Beaters Scramble 

1/2 c. liquid egg substitute, such as Egg-Beaters

1/2 medium tomato, chopped

4-5 slices turkey breast, chopped

1/4 c. fat-free cheddar cheese, shredded

salt and pepper to taste

Spray a medium skillet with nonstick cooking spray.  Heat to medium heat.  Add egg substitute and let set for about 30 seconds to 1 minute.  Add tomato and turkey, and scramble until mostly cooked.  Add cheese, salt, and pepper, and continue to scramble until fully cooked.

Makes 1 serving

Nutrition:  approx. 165 calories 

SNACK:

PRETZELS & PEANUT BUTTER!

This is so delicious, and healthy too, if portions are kept under control.

STRAWBERRIES & VANILLA ALMOND BREEZE

I love this brand of Almond milk; it's really tasty and only 40 calories per cup! It makes a great substitution for milk for those who are lactose-intolerant.  It is not soy milk, either, although the taste is similar.  I prefer Almond Breeze to soy milk though!

This was the first time I tried strawberries & "milk" (I had heard it done before!) and I really loved it!!