2 lbs pork loin
2 lbs pork loin
The other morning I was wanting something with chocolate so bad! I decided to try to make up my own chocolate pancake recipe using some Fiber One cereal I had in my cupboard. I love adding this cereal to pancakes and muffins as it really adds a large amount of fiber and still tastes great! Here’s the recipe and I hope you enjoy!
1 cup Fiber One bran cereal, original
1 cup buttermilk or milk
2 tablespoons vegetable oil
1 cup flour
3 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup chocolate pieces
1. Crush cereal in plastic bag with rolling pin.
2. In medium bowl, beat egg, buttermilk, oil and cereal. Let it stand for a few minutes so cereal can soften.
3. In sifter, combine flour, sugar, baking powder, baking soda, and salt.
4. Sift into liquid mixture.
5. Stir in cocoa powder and chocolate pieces.
6. Spray skillet with cooking spray and heat over medium heat until oil is hot.
7. For each pancake, pour 1/4 cup batter into skillet and cook until puffed and full of bubble. Turn over once the first side has many bubbles. Cook until second side is done.
8. Serve dusted with powdered sugar and enjoy these chocolaty treats that add some great fiber into you diet!
For our early Father’s Day celebration, my husband made us dinner. Yep, you read that right– he cooked for himself on Father’s Day! He likes cooking and I am more than willing on some nights to give up the cooking task. He made this super yummy dish and I had to stop mid-eating to take a picture of it. I told him it was totally blog worthy!
This chicken meal combines a variety of earthy spices with the sweetness of currents and the crunch of almonds. Not to mention the whole dish is pretty low calorie! I hope you enjoy as much as we did! This will become a regular meal for us!
2 tablespoons olive oil
1/2 cup almonds, chopped and toasted
2 tablespoons of garlic, minced
1 pound of boneless, skinless chicken breast, cubed
1 cup salsa
1/4 cup water
3 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
2 cups cooked brown rice
1. Toast your chopped almonds. You can either use the broiler or use a small amount of oil in a pan. The broiler adds no extra calories!
2. Add olive oil to a pan and cubed chicken. Cook until almost done.
3. Add garlic and continue cooking chicken until cooked all the way through.
4. Add salsa, water, currants, honey, cumin and cinnamon to the chicken.
5. Reduce heat to medium, cover and cook for 20 minutes. Stir occasionally. (If the sauce gets dry just add a little more water, it will vary based off the type of salsa you used.)
6. Serve over cooked brown rice and top with some toasted almonds.
The Skinny: Serves 4 @ 383 calories
The other week, my husband and I went out to dinner and I had the most wonderful carrot risotto. I decided to try making my own at home and made this recipe the other night for dinner. It was my first time making risotto and my husband and I LOVED it!
You will need the following ingredients:
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 cups of carrots, peeled and chopped in food processor
1/2 tsp. salt
1 teaspoon sugar
5 cups reduced-sodium chicken broth (or vegetable broth if going vegetarian)
1/2 small onion, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese
1/4 cup freshly shredded parmesan cheese
1 tablespoon chopped Italian parsley
1 teaspoon chopped fresh thyme
Salt & Pepper to taste
To start, melt 1 tbsp. oil and 1 tbsp. butter over medium heat in large pan.
Chop carrots to be very small and uniform in size. I used a food processor. Don’t puree them.
Add carrots to pan with oil and stir with a wooden spoon until well coated.
Add 1/2 cup water, 1/2 tsp. salt, and the sugar. Cover and cook until tender, about 5-8 minutes.
Once tender, uncover and cook until all water evaporates. Separate carrots, put half in a bowl
and the other half in a blender with 3/4 cup of hot water. Purée in blender till smooth.
Heat remaining oil and butter in same pan used for carrots.
Add chopped onion.
Cook onion until translucent, about 3-4 minutes.
Serve the carrot rissotto garnished with parmesan, parsley, and thyme. Serve with a nice glass of dry white wine and some crusty bread on the side.
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There are moments where foods that are totally not healthy for you sound so delicious and you just can’t resist them. I love my classic comfort foods: fried chicken & mashed potatoes, shepherd’s pie, meatloaf, mac & cheese….etc. The other night I was CRAVING some fried chicken, mashed potatoes, and gravy. We are still on our eating healthy routine, so I tried to make a “healthier” version of fried chicken. Fried chicken, with no frying involved! The crumb coating I used to dip the chicken in cooked up crispy and delicious and kept the chicken very moist. I hope you enjoy! (My battery was dead on my camera, so the pic I found is very close on how it turned out…complete with my skin on mashed potatoes!)
1 cup Chex Rice cereal
1 cup panko bread crumbs
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
3 tablespoons light mayonnaise
2 egg whites
1 tablespoon Dijon mustard
1 pound of boneless, skinless chicken breast
1. Preheat the oven to 400 degrees
2. Line a baking sheet and place a metal cooling rack on top of it. (The key to a “crispy” chicken is to have air baking the chicken all around, including the bottom. The cooling rack will allow the heat to circulate.) Spray cooking rack with spray oil.
3. In a food processor, grind the cereal, panko crumbs, salt, peppers, and paprika. Place crumb mixture in a dish big enough to fit each chicken breast.
4. In a shallow bowl, mix the mayo, egg whites, and mustard together until somewhat smooth. (It’s going to look gross.)
5. Dip each chicken breast (both sides) in the mayo mixture then into the crumb mixture until coated well.
6. Place each chicken breast on the cooling rack, not touching.
7. Bake for about 30-40 minutes, depending on the thickness of your chicken. A thermometer inserted in the thickest part chicken should be 160 degrees F.
8. Serve with some mashed potatoes and country gravy. YUMMY!!
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I have said it before and I will say it again, I feel counting calories is pretty much the only way to lose weight. Now I am not a nutritionist, but I have lost all my college weight and baby weight this way (over 25 pounds each time) and I feel that this method really works! I know there are a lot of shakes, protein diets, and cleanses that people swear by, but I just can’t see doing a diet that I can’t keep up somewhat on a regular basis. Granted, I have never tried any of those other diets, but count calories just makes sense to me. As Dr. Laura always says, “More more, eat less.”
I love baking! And since it’s the Holiday season, I decided to take a break until Jan 2nd on watching what I eat…so I have been somewhat overindulgent the last few weeks. I was craving cinnamon rolls the other day, but looking at recipes online I found out that most doughs for cinnamon rolls take a long time (the dough has to rise.) I don’t know about you, but waking up at 4am to make dough for cinnamon rolls doesn’t sound very fun to me. I found variations of quick dough cinnamon roll recipes online and came up with this one by combining a couple of them. This recipe is faster than the original long rising cinnamon rolls and it tastes just as good! It would be a nice little treat for your family on New Year’s morning! It’s quick, easy, and they will think you got up extra early to slave over the oven!
Quick, Easy Cinnamon Rolls
For the Cinnamon Rolls you will need:
10 tablespoons unsalted butter, melted
1 1/4 cups buttermilk
2 tablespoons granulated sugar
1 teaspoon of orange zest
2 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
For the glaze you will need:
1/4 cup salted butter
1 cup powdered sugar
3/4 teaspoon vanilla extract
1 -2 tablespoon milk
1. Melt the unsalted butter in microwave. (Just the 10 tablespoons for the rolls, leave the 1/4 cup for the glaze.)
It’s that time of year, CHRISTMAS COOKIES! I know many of us have been really busy (notice the lack of blogs for the last 2 weeks!) but I LOVE making Christmas cookies and couldn’t wait to get together with a friend of mine and fellow blogger, Amelia, to make a bunch of cookies.
(Read her blog here.)
She came over to my house one morning around 10am and we began the baking process. This is what the counters looked like littered with our baking arsenal.
She has two kiddos and I had my one, but really none of them are old enough to really enjoy the baking process. So the two older ones played together in the living room while watching Yo Gabba, Gabba!
And Amelia found a way to multi-task baking and hanging out with her little one.
We ended up making six different kinds of cookies! Amelia made some wonderful Oreo Truffles. Which, I unfortunately forgot to take a picture of, but she also made these super yummy Deep Dark Chocolate Cookies, which are a new fav of mine!
And no Christmas Cookie party would be complete without Holiday Sugar Cookies. This recipe is really unique in that it uses brown sugar instead of white.
I chose to do freezer cookies, so we could just pull them out and slice them up when needed. I found this recipe for these Colorful Swirl Cookies on Pinterest.
Then of course, there are my Cranberry Pinwheels which I LOVE!
And lastly some Chewy Chocolate Cookies that I rolled in crushed candy cane.
It was really fun to bake all day…and when I say all day, it was ALL day! In total, we baked for 6 hours! I would be lying if I didn’t tell you that we did stop and took a break around 2pm to enjoy a beer. It’s not a regular occurance, but it was fun to do!We had a really great time and enjoyed eating all the cookies we made.
Do you and your family have any regular Christmas cookie favorites? I would love to have you share the recipes! I love trying new cookies and adding more cookies each year to our cookie list!
I am one of those people who love cranberries. I love cranberry juice, dried cranberries, and I LOVE cranberry sauce. When I was at Sam’s Club the other day they had this HUGE bag of cranberries that I couldn’t resist in buying. My plan was to use them to make cranberry sauce for the family Thanksgiving dinner…however I realized once I got it home I had way too many cranberries and needed a way to use them. I decided to go with cookies. I found this recipe on Tammy’s Recipes, and this recipe for sure will become a yearly Holiday cookie for several reasons! For one, the cookies are so good. They are not too sweet, a little tart, and just a good balance to the normal rich cookie. Second, I can make these cookies weeks in advance and just freeze them. They cook up fast so all I have to do is take out a roll and slice up some cookies. So easy! I hope you enjoy!
2. Cream together sugar, butter, eggs, and vanilla.
3. Add in your cardamom.
4. Mix together well.
5. In a sifter, place you flour and salt and sift into the bowl. Stir until a thick dough is formed. I should say this dough is pretty stiff, so I had to kneed it by hand. (Don’t worry I washed my hands.)
6. Divide your dough in half and form balls. (I doubled my recipe so I had four balls of dough, instead of two.) Refrigerate for 2 hours or up to 2 days.
7. Measure out your cranberries.
8. Mix 1/4 cup of water with the cornstarch and set aside.
9. In a sauce pan, place cranberries, sugar, and orange zest and heat on medium heat for about 10-15 minutes. Once most of the cranberries are popped, add water & cornstarch mixture and continue heating and stirring until mixture is thick and chunky. Let cool completely.
10. On a baker’s mat (I highly recommend these!) sprinkle confectioner’s sugar and roll out one ball of the dough into a 12×7-inch rectangle. (If you do not chill your dough beforehand this step becomes very hard.)
11. Spread half of the cranberry mixture on each rectangle, to within 1 inch of the edges.
12. Start rolling your pinwheels. (The baker’s mat helps with this part because the dough doesn’t stick to it.)
13. Once all rolled up, wrap the dough in foil and place in freezer for up to 4 months.
14. If you are like me, you want cookies right away, so once the dough has pretty much frozen (4 hours or so) take it out and begin cutting. Cut the cookies to be about 1/3 inch thick. I tried to make these cookies without freezing the dough and the result was a squashed pinwheel. I suggest you freeze it for an easier cookie making process.
15. Place frozen slices on greased cookie sheets. (Just a note, there is no leavening agent in these cookies so you can place them very close together.) Bake at 400 degrees for 15-20 minutes or until edges are slightly browned.
16. Let cool for 5 minutes on pan and remove to a wire rack to cool completely. You will end up with these beautiful, yummy, cranberry cookies that are so easy to make!