Apple Balsamic Marinade

A few months ago, I started eating meat again a few times a week (health reasons). We tried this on roasted pork chops, but I'm thinking it would also go great on chicken. And next time, I want to try it grilled. yum!

 

 

Ingredients:

-4 oz. unsweetened applesauce

-scant ½ cup balsamic vinegar

-1 Tbsp. brown sugar

-1 tsp. garlic powder

-salt and pepper, to taste

 

-1 – 1.5 lbs. pork loin/chops or chicken

 

 

Directions:

 

1) In a medium bowl, mix together the applesauce and seasonings. Whisk in balsamic vinegar.

 

2) Place meat in a large ziplock bag. Pour marinade over the meat. Refrigerate at least 8 hours.

 

3) Cook meat as desired

The Easiest Flat Bread EVER

I've made this twice now and I don't think I'll try another yeast bread recipe for a while because this is far too easy...and delish. It's called Rieska. I got the original recipe from tablespoon.com, but in true Jamie fashion I healthified it.

 

 

Ingredients:

-2 cups flour

-1/2 cup oats

-1/2 tsp. baking soda

-2 tsp. baking powder

-1/2 tsp. salt

-1 tsp. oil

-8 oz. unsweetened applesauce

-1.5 cups skim milk + 2.5 Tbsp. white vinegar

 

 

Directions:

 

1) Preheat oven to 475 degrees.

 

2) In a measuring cup, mix together milk and vinegar (This is a substitute for buttermilk!). Set aside.

 

3) In a large bowl, combine all dry ingredients. Add oil and applesauce. Mix until flour is saturated. Add milk and vinegar mixture. Combine thoroughly.

 

4) Spread batter evenly in a greased 9 x 13 pan.

 

5) Bake 20-25 minutes, or until golden. Allow to cool on wire rack before serving.

Polenta Stuffed Red Peppers

Finally posting my recipes from a few weeks ago. Polenta is one of my favorite things. It can be mixed with just about anything, sweet or savory :) These are tex-mex inspired...great with a side salad or Spanish rice.

 

 

Ingredients:

-4 red peppers, halved and seeded

-1 cup polenta

-3 cups water

-1/4 cup fat free sour cream

-2 oz. fat free cream cheese

-1/2 tsp. garlic powder

-salt and pepper, to taste

-grated cheddar or pepperjack cheese (optional)

 

Directions:

 

1) Preheat oven to 375 degrees.

 

2) Cut and seed peppers. Arrange in a greased baking pan, inside facing up.

 

3) Boil water in medium pot. Add polenta, cover, and turn off burner. Remove after 3-5 minutes, or when the polenta becomes thick. Stir in sour cream, cream cheese, garlic powder, and salt/pepper.

 

4) Fill each red pepper half with the polenta mixture. Bake 25-30 minutes. Melt cheese over the top during the last 5 minutes of cooking if desired.

 

 

**picture soon to come**

Sunshine Fruit Salad

I got the inspiration for this creamy fruit salad from a frozen lemonade dessert recipe. The fluffy mixture would make a great filling for a pre-baked pie shell, too. And I'm sure it could work with any flavor of juice concentrate. Side note: I've adjusted the recipe to better accomodate the amount of fruit...my mix turned out to be a bit too much today. But regardless, it's really good for a large group!

Serves: 15-20

Ingredients:

-2 lbs. strawberries
-40 oz. pineapple chunks
-4 oz. fat free cream cheese, softened
-3 oz. 100% orange juice concentrate, thawed
-1/2 tub fat free cool whip, thawed

Directions:

1) Slice strawberries and drain pineapple chunks. Combine in a large bowl and set aside.

2) In a standing mixer with the wire whisk attachment, beat cream cheese with thawed orange juice concentrate. Fold in cool whip.

3) Add mixture to fruit and gently fold to combine. Freeze for at least one hour. Allow to thaw 20 minutes before serving.

Carrot Muffins

Not quite carrot cake. These muffins are lightly sweet and pair well with cream cheese. Good for breakfast, too. I used a combination of millet and wheat flour but you can use any flour you'd like.

Makes 14 muffins

Ingredients:

-2.5 cups flour

-1 tsp. baking powder
-1 tsp. baking powder
-1/4 cup sugar/substitute
-1/4 cup light brown sugar, packed
-1/2 tsp. apple pie spice
-1/2 tsp. ginger
-1/2 tsp. cinnamon
-1/2 tsp. salt
-2 cup water
-1 egg
-2 cups finely shredded carrot

Directions:

1) Preheat oven to 350 degrees.

2) In a large bowl, combine all dry ingredients. Finely shred carrots.

3) Incorporate the water and egg into the flour mixture. Add carrots and mix until combined. Adjust water as needed (You might need more). Batter should be slightly soupy

4) Spoon batter into a greased muffin tin. Fill wells all the way.

5) Bake 20-25 minutes, or until toothpick/knife comes out clean.

Cracked Pepper Rolls

Know how some people put salt on everything? For me, it's pepper pepper pepper :) I was originally planning for these to be biscuits or English muffins...but low and behold that's not what happened when I stepped in my kitchen! Bread is something I've been trying to perfect lately. These little rolls are yummy with strawberry jam (believe it or not!) I'm sure they can be made bigger to make more of a sandwich bread, too.

Ingredients:

-2 cups flour

-1 envelope dry active yeast
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. ground thyme
-1/2 Tbsp. cracked black pepper
-1.5 + 2 Tbsp. warm water
-Extra flour for dusting/kneading

Directions:

1) Combine all dry ingredients in a medium sized bowl with a lid. Create a well at the bottom. Gradually stir in the water, add more if needed

2) When the dough is ready, it will be sticky and a little bit runny. Cover the bowl with a lid and let sit for at least 3 hours. Stir half way through. Dough should double in size.

3) Preheat oven to 350 degrees.

4) Overturn the bowl onto a floured surface. Dust the entire ball of dough with flour and knead for 1 minute. Roll out into a rectangle. Using a knife, score the dough, creating 8 pieces.

5) Separate pieces and roll into smaller portions. Place on large, greased cookie sheet. Bake 20-25 minutes.

Skinny Carrot Cake

What better way to start Spring? :) This carrot cake is nut-free and really low fat. And the yogurt in the cream cheese frosting really gives it a nice texture. You don't have to cut the cake in half to make layers or dye the frosting like I did, but it looks perty.

Serves 8-12

Carrot Cake:

-1.5 cups whole grain flour
-1tsp. baking powder
-1 tsp. baking powder
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. ginger
-1/4 tsp. clove
-dash salt
-2 egg whites
-1 cup unsweetened applesauce
-1 Tbsp. agave nectar
-1/2 cup water
-2 cups shredded carrot


Cream Cheese Frosting:
-16 oz. non fat cream cheese (2 blocks), softened
-1 cup plain non fat yogurt
-1 1/4 cups Stevia or Splenda
-1 tsp. corn starch + 1 Tbsp. water

Directions:

1) Preheat oven to 350 degrees.

2) Peel and finely shred carrots (about 4 regular sized) to make 2 cups.

3) In a large bowl, combine flour, salt, and spices. In another bowl, whisk together the egg whites, applesauce, and agave nectar.

4) Add the wet ingredients into the flour mixture with water and carrots. Thoroughly combine until a stiff batter forms.

5) Spread evenly in a greased 10 or 12 inch cake pan. Bake 25-30 minutes, or until toothpick comes out clean. Allow to cool completely before frosting

6) Once the cream cheese is ready, make the frosting in a standing mixer. Using the wire whisk attachment beat cream cheese and yogurt. Gradually add sugar substitute and continue to mix 10 minutes, scraping the sides as needed. Dissolve corn starch in water. Add to mixture and combine for a few minutes. Allow to harden in the fridge/freezer

7) Once cake is cooled, cut it in half around the middle using a serrated knife. Spread half of the frosting in the middle and cover with top layer. Frost the top and side of cake with remaining frosting.

8) Enjoy and store leftovers in the fridge.