Honey Nut Crunch Parfait

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Honey Nut Crunch Parfait

Honey Nut Crunch Parfait
Prep Time: 5 mins
Ingredients:
1 ripe pear, sliced
1/2 cup nonfat plain yogurt
1 tablespoon slivered almonds
Handful Honey Nut Cheerios
Honey for drizzling
Scoop yogurt into a bowl. Arrange pear slices and sprinkle almonds and Cheerios atop the yogurt. Drizzle with honey and enjoy!
Makes 1 serving.

Cabbage and Leek Griddle Cakes

Cabbage and Leek Griddle Cakes

Source Here

Serves 8

Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick's Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free to make one big cake instead or, for an appetizer, try goat cheese-topped mini versions.

Ingredients: 

• 3 cups thinly shredded organic green cabbage (about 6 ounces)
• 2 organic leeks, white and light green parts only, cut into thin matchsticks
• 1/4 cup whole wheat pastry flour or matzo meal
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, beaten
• Canola spray oil

Method: 

In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo meal, salt, pepper and eggs and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

Nutritional Info: 

Per Serving:Serving size: 1 pancake, 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 170mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

Easy Salmon Cakes

Easy Salmon Cakes

http://www.eatingwell.com/recipes/easy_salmon_cakes.html

From EatingWell:  Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

4 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Nutrition

Per serving : 324 Calories; 10 g Fat; 1 g Sat; 3 g Mono; 129 mg Cholesterol; 21 g Carbohydrates; 31 g Protein; 7 g Fiber; 585 mg Sodium; 97 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Calabacitas

Calabacitas

http://www.eatingwell.com/recipes/calabacitas.html

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.

6 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 poblano or Anaheim chile pepper, seeded and diced
• 2 cups diced zucchini
• 2 cups diced summer squash
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro, (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

Per serving : 40 Calories; 2 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 199 mg Sodium; 201 mg Potassium

Exchanges: 1 vegetable, 1/2 fat

Baked Chicken Chimichangas

Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Slow Cooker Brats with Sauerkraut

SLOW COOKER BRATS WITH SAUERKRAUT
(luckymommyto2boys ~ Amy ~ MomsWhoThink)

8 uncooked bratwurst links
1 (14 ounce) can sauerkraut, rinsed and drained
2 medium apples, peeled and finely chopped
3 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon ground mustard
8 brat buns, split

Place the bratwurst in a greased 5-6 quart slow cooker.
In a large bowl combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst.
Cover and cook on low for 6-7 hours or until sausage is no longer pink.
Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

Crispy Rosemary Sriracha Chicken

I'm going to make the sriracha chicken the same way I do bbq chicken thighs.. I'm going to marinate, cook in the crockpot then put them on a baking sheet and run them under thr broiler to crisp the skin. It works great.

Crispy Rosemary Sriracha Chicken Thighs 1/4 cup plain yogurt 2 tbsp olive oil 2 tbsp fresh lemon juice 2 tbsp chopped fresh rosemary 2 tbsp Sriracha 2 cloves garlic 1/2 tsp salt 1/4 tsp pepper 4 to 5 large bone-in, skin-on chicken thighs In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour. Preheat oven to 375F. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown. Serves 4. Each serving has 4.5 g of carbs.
Read more at http://alldayidreamaboutfood.com/2012/01/crispy-rosemary-sriracha-chicken-thighs-low-carb-and-gluten-free.html#tez5DRPkV3zxp7kF.99