Addition & Subtraction

Addition & Subtraction: x

Fruit popsicles!

So yesterday I came up with this genius idea of putting fresh cut up fruit on sticks for my kids. They loved them because I called them fruit popsicles or suckers. They totally ate it up and ate 2 each! What a great way to have our children eat fruit!

St. Patrick's Day Snack

The girls and I plan on making these today. You can make them much healthier by substituting whole wheat bread dough for the store bought tube dough. Either way, they look fun to make. Happy St. Patrick's Day!

Sweet Shamrocks

Here's a tasty new twist on the traditional St. Patrick's Day shamrock -- sweet green pretzels fashioned from canned refrigerated bread stick dough and coated with a sprinkling of colored sugar and cinnamon.

What you need:

Canned refrigerated bread stick dough (we used Pillsbury Original Breadsticks)
Colored sugar
Cinnamon

Step 1 Line a cookie sheet with aluminum foil and lightly coat it with cooking spray.

Step 2 To create the clover shape, mold 3 sections of bread sticks into hearts and press them together as shown. Attach a small stem, decorate, bake according to the package directions, and serve them up to your lucky guests.

Tropical Popcorn

I haven't tried this but think it sounds yummers! I love simple ideas for healthy treats. FYI There are a lot of great recipes on Oprah's website right now.

Tropical Popcorn
Recipe created by Tyler Florence

Ingredients:
Makes 2 cups
· 1 bag plain, lightly salted, microwave popping corn
· 3 Tbsp. dried cranberries
· 3 Tbsp. dried pineapple
· 3 Tbsp. chopped dried mango
· 1/4 cup banana chips
· 3 Tbsp. shredded toasted coconut

Make popcorn following directions on the packet and microwave guidelines. In a large mixing bowl, combine popcorn and dried fruit and coconut and toss well to mix.

Sweet Potato Fries

Oven-Baked Sweet Potato Fries
Recipe created by Cat Cora

Ingredients:
Serves 4
· 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
· 1/4 cup olive oil
· 1/2 tsp. kosher salt
· 1/2 tsp. dried Italian herb seasoning

Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

I think it might also be fun to try it with brown sugar and butter or maybe cinnamon, sugar and nutmeg....hmmm I'll give it a try.

Oven French Fries

We love potatoes in our family! Especially when they are salted and fried! So I tried making them healthier by baking them. It worked out really well. I cut the potatoes in wedges about 1/4 -- 1/2 inch thick. Layed them on their back (potato skin down) on the pan, sprayed pam on them, salted them with sea salt. Then I put the oven rack as close to the burner as I could. Put the oven on to bake (not broil) @ 500 degrees. Let them bake for 25-30 minutes. They are so yummy! We loved them! I hope you enjoy them too.

Easy Zucchini Side (or appetizer)

I absolutely LOVE zucchini! This wasn't always the case however. It wasn't until I tried these that I became a true believer and now I make them as often as I can!
1 large zucchini
olive oil
Italian seasonings
Cooking Directions:
Cut the zucchini into long, flat, thin strips (about as thin as a slice of cheese). Lay them out on a paper towel for at least four hours to dry out a bit.
Arrange the strips on a baking sheet. LIGHTLY sprinkle olive oil on each side of the strip. With your fingers gently spread the olive oil to make sure it is evenly coated. Generously shake the Italian seasoning over the zucchini. Turn your oven on to broil and place the sheet on a top rack. Carefully watch the zucchini. You want them to get browned on top...not black! :)
*Take them out of the oven and eat them warm, or cool them, and eat them at room temp. Either way they are great!

Still Around!

I know it has been a while since any posts. I just want you all to know that once I get through this first couple months of pregnancy and morning sickness I will be right back into the swing of healthier living again...but for now it is cereal for me.....yes it is the only thing that settles my tummy! Lots of high fiber cearals. lol!!! Keep it up though!

Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

I have decided to try this out because it is easy, quick, and I probably have the stuff at home to make it. I however, thought of a couple ways to make it healthier or easier.



Ingredients

6 ounces cooked fish, such as baked cod, tilapia, samon, tuna
4 flour tortillas (I would use whole wheat tortillas)
1/2 cup pico de gallo (I am going to use a little salsa instead (I don't like pico))
1 can black beans, drained
1/4 cup sour cream (use lowfat)
1/2 teaspoon ground cumin
Directions
Mixed stir fried vegetables, recipe below
Lime wedges (I usually have lime juice on hand)

Preheat oven to 425 degrees F.

Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.

In a bowl, combine pico de gallo, beans, sour cream and cumin.

Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.

Mixed Stir-Fried Vegetables:(My thoughts are this, you can buy a bag of frozen stir fry style veggies and just steam them in a microwave to make this easier)

2 teaspoons olive oil
1 cup sliced red onion
1 carrot, peeled and thinly sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces

Carrot, Green Apple and Mint Salad

I found this recipe and thought it sounded so interestingly good! My little one may even like it. I am going to try it out!

Ingredients
1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt
Directions
Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.

In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.

Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.

Serve chilled.

PIZZA!!!

LAYER THE INGREDIENTS:

-Whole Wheat Pizza Crust (or) make your own out of Whole Wheat Dough
(brush crust with little olive oil)
-Your favorite Organic Marinara Sauce (look for low sugar and sodium)
-Add tons of VEGGIES (my favorite are mushrooms, onions, and spinach)
-Then add Grilled Chicken or low-sodium Turkey Pepperoni
-Top with Mozzarella or low-fat Cheese

Super Fast and Easy!

Tricks for Eating to Lose Weight!

In College I took a nutrition class for one of my course requirements. We had a whole section about weight loss and some quick 'tips' that could help people to lose weight. Please note that diet and exercise are still a necessity. These aren't a magical weight loss remedy!
1. Apples and peppermint gum (not together) are an appetite suppressant.
2. Switching from regular to diet soda can drop five pounds off of you in one month!
3. Cutting out soda completely will reduce bloating.
4. Drinking a large glass of water BEFORE every meal helps to make you feel full sooner.
5. Try filling up on a large salad and then eating a small dinner.
6. NEVER eat after 8:00 PM. (water is fine)
*Additional note- the sooner you eat dinner, the more time you have to burn it off before bedtime!
7. Fiber is your friend!
8. Keep a food journal for one week of EVERYTHING you eat. (meals, scraps from the high chair, free samples from the grocery store, etc.) It helps you map out where you might be able to improve.
-These are just tips that have helped me in the past. You can totally disregard them if you want, but hopefully they might help someone out there!

Props To You Gals!

I just have to tell you all that I am SO Excited and SO Proud of all of you for being so willing to participate in this blog. This has turned out better than I ever hoped for! We already have 17 recipes added in just 11 days!! I am totally going to make this all into a cookbook on CD someday and send copies to each of you for helping out. You girls are helping to keep me on a healthy track and I hope this is doing the same for you.

WAY TO GO!

Love Ash

EASY (AND HEALTHY!) RATATOUILLE

1-2 Squash
1 Med. Onion
1 Red Bell Pepper
1-2 Zucchini
1/4 Cup Kraft Special Collection Sun-Dried Tomato Dressing/Marinade
1 Can (16 oz) diced tomatoes, undrained
2 TBL Parm Cheese, Shredded
1/2 Cup Mozzarella Cheese, shredded

Preheat oven to 350 F. Slice veggies into chunks. Saute veggies in Dressing until tender. Add tomatoes and cook approx. 15 min. allowing some liquid to evaporate. Top with parm and Mozz cheese and bake for 15 min at 350. I serve this with baked/grilled chicken and cous cous, pasta, or potatoes. It's good plain too!


90 calories per serving!

Loaded Baked Potato Soup - Via Hungry Girl

PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein

Ingredients:For Soup

3 cups fat-free chicken broth
1 cup plain light soymilk
1 large potato (about 14.5 oz.)
1/4 cup all-purpose flour
2 tbsp. chopped onion
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. fat-free sour cream
1 tbsp. real bacon bits
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper

For Topping:
5 tsp. shredded fat-free cheddar cheese
5 tsp. fat-free sour cream
5 tsp. diced scallions
2 1/2 tsp. real bacon bits

Directions: Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onio n has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.

Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.

Top each bowl with 1 tsp. each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 tsp. bacon bits. Enjoy!

MAKES 5 SERVINGS

Green Smoothies Recipe

Sorry it has taken me so long to post this...but here is just one of many different combinations that you could do to make a smoothie with vegetables.

VEGGIE SMOOTHIE

1 1/2 TBSP flax seed (ground)
8 frozen strawberries
1 frozen banana
4 ice cubes
1/2 beet
1/2 avacado
7 sprigs cilantro
***20-30 fresh spinach leaves

Blend it up! So yummy!
Try it for breakfast!

101 things to do with a slow cooker

Here is a great book that has tons of easy recipes. Most of them only require a few ingredients. Remember, you can always make a recipe healthy just by altering the ingredients a little bit. The crock pot is so nice because you can throw all the ingredients in and let it cook all day. I would die without mine!

I Need It Easy

Okay so I am in a slump...I was doing good for a while but now I am feeling the need for something easy. One thing I have going against me is that I actually don't like cooking so I look for uncomplicated quick easy recipes and that is largely where I struggle with eating healthier. I decided to internet search again for some recipes and I may post a couple of them but I wanted to start with this one which I am totally making tomorrow with a steamed veggie! YUM

LEMON CHICKEN RECIPES:

1Citrus Grilled ChickenGrilled chicken makes a swift and easy mid-week supper, and is one of the simplest of lemon chicken recipes. Marinading the meat in lemon juice tenderises the chicken, and gives it masses of extra flavour. You can leave the chicken in the marinade overnight if you get organised enough, but if not even 10-15 mins steeping in the lemony mixture will be enough to add that unmistakeable citrus aroma.
Serves 4:
8 chicken pieces,
2 lemons,
2 cloves garlic, crushed,
4 tbsp olive oil.

Put the chicken in a dish. Squeeze the lemons, mix juice with the garlic and oil to make a marinade. Toss chicken in the marinade, cover and refrigerate until needed. Preheat the grill to medium. Put the chicken into the grill pan and spoon over some marinade. Grill the chicken, placing it about 10-15cm (4-6 inches) beneath the heat, and turning once until the skin is crisp and juices run clear when the meat is tested with a knife point. As a variation, you can use chicken breasts, skinned and cut into cubes before marinading. To cook, thread the cubes on skewers, alternating with cherry tomatoes, baby onions and bay leaves, and grill until the chicken is cooked right through, basting with marinade.

Grilled Salmon with Mustard & Herbs

This sounds so yummy...I may change a couple things so it is more condusive to what I have here at home. Good for summer or now I think.



ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy


2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish

20-30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided

1 clove garlic

1/4 teaspoon salt

1 tablespoon Dijon mustard

1 pound center-cut salmon, skinned (see Tip)


1. Preheat grill to medium-high.

2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

3. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack.



Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).