What's Cookin?
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Nikki love the muffins and tuna and love orzo! Gobble Boy the apples...0
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Jen, the potatoes look great, I'm going to be looking that recipe up.
Nikki--Care to post the recipe for the muffins? Orange Cranberry is my favorite. All of your photos are gorgeous!
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/024.jpg[/img]
Glazed Salmon and Sauteed Snow Peas (America's Test Kitchen Light and Healthy 2012)
The Salmon was amazing. It honestly is now one of my two favorite all time salmon recipes and that is saying a lot because we eat a new salmon recipe almost once a week. The snow peas were meh. Wouldn't make them again and the recipe was a bit fussy to boot. Luckily the salmon made up for it.
It really annoys the crap out of me when I resize a photo and then I post it and it's still half off the page. Grrr.0 -
Sure thing Pix!
Healthy Cran-Orange Bran Muffins
Servings: 12
Preparation Time: 15 minutes
Start to Finish Time: 20 minutes
Tangy and zingy - these high-fiber muffins make a great snack or quick breakfast.
This healthy version is not your typical cake-like muffin. It's substantial, chewy and hearty.
1 1/3 cups plain low-fat yogurt
1 1/4 cups all-Bran® Cereal
3/4 cup flax seed, ground
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup honey
3/4 cup orange juice
1 tablespoon orange zest, grated
1 cup dried cranberries
Optional: about 1 oz candied ginger, chopped into tiny bits.
Preheat the oven to 375°F (190°C). Line a muffin pan with 12 foil liners, or grease the muffin cups.
In a bowl, combine yogurt and cereal and let stand for 5 minutes.
Meanwhile, in a large bowl, combine the flax meal, flour, baking powder, and baking soda. Ad the beaten egg,
vanilla, honey, orange juice and orange zest to the cereal and yogurt and stir until combined. Stir the wet
ingredients into the dry ingredients until just combined. Do not over-mix. Too much handling will make the
muffins tough.
Using two spoons, drop batter into the muffin cups to fill 3/4 full. Bake for 18-20 minutes in the 375°F oven. The
muffins are done when the tops spring back when pressed lightly. Cool for 2 minutes in the muffin pan before
placing the muffins on a rack to cool completely.
Serving Ideas: Muffins freeze well! I like to double the recipe and wrap each muffin in plastic wrap before placing
in a freezer bag. Then I can pull out a few at a time and they're always fresh-tasting. To thaw, leave the plasticwrapped
muffins out at room temperature for a couple of hours (or overnight). They can also be microwaved for
1-2 minutes at 30% - 50% power.
Yield: 12 pieces
Per Serving (excluding unknown items): 205 Calories; 5g Fat (19.0% calories from fat); 7g Protein; 38g Carbohydrate; 7g Dietary Fiber; 19mg
Cholesterol; 176mg Sodium.0 -
Thanks Nikki!! They sound great! I love muffins that have some substance to them, not light fluffy things. Have you ever made them with greek yogurt? I always have tons of Fage 2% on hand because I eat that with blackberries, wheat germ, and honey almost every morning. I think I will try them with that so that I don't have to buy regular low fat yogurt. --And I adore candied ginger, so that will certainly be going in the mix. This will be a good thing to mix into my very limited breakfast rotation.0
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Lemon Chicken Stir Fry
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Everything looks so good! Gonna try those muffins for sure!
Ropa Vieja... Food Network Magazine
I would like to say I know what it tasted like, but I can't tell with my stuffed up nose... But my husband said it was really good! LOL0 -
Pasta with meat sauce--Totally took me over my calories, but was so worth it.
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Pasta with meat sauce--Totally took me over my calories, but was so worth it.
Better size...
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Crockpot cheeseburger concoction--No leftovers (hubby ate most, not me!!!), must have been good
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That hamburger mix looks comfort food delicious! slurp0
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A made-up stuffed zucchini dish I had for lunch today.
Filling is zucchini innards, mushrooms, onions, garlic, tomatoes, chicken breast, feta, mozzarella, and oregano. about 300 cals for half a zucchini!
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Chicken Tagine with Dates & Yogurt
Served over quinoa (instead of couscous) with pan-roasted Brussel sprouts.
My veggie delivery service sent some dates, which I'd never used in anything but cookies or bars. So I went looking for something to cook with dates. This Moroccan dish has an amazing spice blend including paprika, cumin, ginger, coriander, cinnamon, cayenne pepper and a bunch of lemon zest. This was something entirely different than I'm accustomed to cooking - both the method and the seasonings - but it was amazing!0 -
Yummo!!!!!!!!!! Ms Nikki0
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My homemade guacamole and pico de gallo....0 -
CRUNCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I would be in heaven!0
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Maple-Dijon Cod with Wilted Spinach and Herbed Orzo Salad.... Clean Eating & Cooking Light0 -
slurp looks divine0
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Nikki, that zucchini looks awesome. Jen, I forgot that we had made that same cod. We really liked it a lot. It's on my make again list.
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/008.jpg[/img]
Kale chips. You really can't tell, but they actually were crunchy and surprisingly addictive. I stored the leftovers in a zip-lock, though, and they went limp on me. The baby loved these, but I think that was mostly the salty seasoning. But, hey, that's why I liked them, too. They do cause you to be wicked bad smelly, though. Or maybe that was just me.
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/004.jpg[/img]
Mac and cheese muffins for the kiddo. They have beef, broccoli, and carrots. I added ricotta to help them be a little more moist, but they are still a bit dry to me. I need to mess with them and make them a little more creamy. Recipe posted on www.dustwithflour.com .0 -
Looks like something my kids would eat for sure!0
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Oooh - the cod and mac 'n' cheese muffins look great! I love kale chips!
Nice work ladies! 0 -
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2012-03-20_21-10-12_695.jpg[/img]
Wedding cake trial run. I baked all of the lemon cakes today. The real cake gets cut, brushed with a fresh lemon syrup, then spread with fresh lemon curd and blackberries (it also calls for raspberries, but I'm leaving them out), then the whole thing is frosted in a lemon meringue buttercream. I am planning on covering that in fondant. We'll see how it holds up since the filling needs refrigeration.
For this trial run, I just used the cakes. I haven't made the syrup or the curd yet, I just made the cakes ahead so I could freeze them. To test it out, I skipped the syrup and used a store bought lemon curd, fresh blackberries, and just covered the whole mess in cool whip. I have never bought jarred lemon curd before and I never will again. I have only ever made it fresh and it is just a whole different product. I bought a decent brand and it was disgusting. At least I can say I like the cake and the berries together. And I know what my lemon curd tastes like, so I think it will be a good mix. I managed to wolf down a piece even with the skunky lemon curd on it.
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ok Ms Pix I am a big kid so the 'muffins' I would devour! The cake....help me God!!!!!!!!!0
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That cake sounds soooo light and delicious! 0
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I LOVE the cake!!
Sausage Spinach Rice Bowl... Cooking Light
Asparagus with Balsamic and Feta.... Mine...
This dish was so easy and fast! I made my rice but the recipe asks for pre-cooked rice... Guess it would be faster!0 -
Loooove asparagus could eat it daily!0
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That rice bowl sounds like a great way to doctor up some leftovers! Yummy!0
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Pistachio Pavlovas with Raspberries and Lemon Curd... (yes pix it's from scratch! )0 -
It looks light and refreshing!0
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Sweet Sesame Mahi-Mahi
Found at allrecipes.com: http://allrecipes.com/recipe/sweet-sesame-mahi-mahi/detail.aspx
Served with brown rice and (overly) wilted spinach.
The recipe was... ok. It sounds more exciting that it was. The lime juice was too sour with my already-tart pineapple. If my pineapple was quite sweet, the lime juice might have worked better, but I'm thinking it's not at all necessary. The sesame-seed treatment was pretty darned good though. Overall it's a quick, fresh, fun, light dish.0 -
I made my own fish cake or buger whichever you want to call it...in the food processer! It was delicious! Skinnytaste.com0
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