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Monday, July 11, 2011

Chewy Low Fat Granola Bars

There are so many ways you can customize these bars that we may put the granola bar company out of business.
Chewy Low Fat Granola Bars
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Yield: 24 bars

2 cups regular rolled oats
1/2 cup packed brown sugar
1/4 cup wheat germ
¼ cup rice krispies or puffed rice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup honey, maple syrup or agave
1 egg, beaten
1 cup applesauce
2 teaspoons vanilla extract
1 cup of an optional mix in or several that are all equal to a cup
**Ideas: raisins, craisins, mini m&m’s, mini chocolate chips, snipped dried apricots, marshmallows, peanuts, peanut butter chips, coconut, almonds, pecans, trail mix, walnuts, hazelnuts, almost any kind of freeze dried or dehydrated fruits apples, berries, pineapple... the sky is the limit really, use your imagination!

Preheat oven to 350 degrees F and liberally grease a 9x13 inch baking pan or use parchment (I prefer parchment- this makes lifting them from the pan and cutting them much easier.
In a large bowl, add the oats, brown sugar, wheat germ, rice cereal, cinnamon, allspice, flour, mix in’s and salt. Mix thoroughly. Make a well in the center and set aside.

In a small mixing bowl, whisk together the honey/maple syrup/agave, egg, applesauce, and vanilla. Then pour the wet ingredients into the well in the center of the oat mixture. Mix everything together until everything is well coated. Then pat the mixture evenly into the prepared pan using your hands.

To ensure chewiness leave a 1 inch space at the end of the pan. Don't worry about it spreading. It will cook exactly as where it sits. *If i’m incuding m&m’s in my bars I place a few on top just before baking so that they look good.

Bake for 30 to 35 minutes in the preheated oven. Do not overcook. Granola bars are done when the edges begin to brown (the center may still appear undone).  ***Cool for five mins, then cut into bars while they are still warm. If you wait to long the bars will be too difficult to cut into bars.
Store in the fridge.

Sunday, July 10, 2011

Greek Spinach Bowtie Salad

Greek Spinach Bowtie Salad
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1lb bowtie pasta or the mini bowtie pasta- cooked and cooled
1 bottle of Bernstein’s Four cheese or Cheese Classico Dressing
1 package baby spinach leaves
Cherry tomatoes cut in half- put in as many as you desire
⅔ cup feta cheese crumbled
⅓ cup chopped red  or green onion
½ any color bell pepper
optional- 2-3 avocados chopped in pieces

Marinate the cooked pasta in ½ the bottle of salad dressing for 4-6 hours. Just before you serve the salad add the remaining ingredients and the remainder of the salad dressing. Toss everything together.

*Main Dish Variation: add Grilled chicken and or bacon.

Muddy Buddies

Muddy Buddies
9 cups corn or rice chex
1 1/2 cups chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cup powdered sugar

Measure cereal into a large bowl and set aside.
Microwave chocolate chips in one minute increments stirring after each minute. When you can see that the chocolate is starting to melt add the butter and peanut butter. Microwave another 30 seconds to a minute and stir until well combined and entirely melted. Add vanilla and stir to incorporate.

Pour mixture over cereal. Stir gently until cereal is coated. pour into a 2 gallon re-sealable bag and add powdered sugar. Shake the bag until well coated. Store in an airtight container in the fridge! Enjoy!

Friday, July 8, 2011

Pico de Gallo

Pico de Gallo
1 1/2 cups seeded and diced Roma tomatoes
1/4 cup diced red or sweet onion
1/2 diced and seeded jalepeno
1 large clove minced garlic
juice of two limes
zest of one lime
2 Tbsp cilantro plus additional cilantro for garnish
salt and pepper to taste

Toss all the ingredients in a bowl, and season to taste. Enjoy with tortilla chips or as a condiment to almost anything!

Orange Julius

Orange Julius
1 can frozen orange Juice Concentrate
1 cup Milk
1/3 cup sugar
1 tsp vanilla
12 regular sized ice cubes

Pour everything into a blender canister and continue blending until frothy. Serve immediately! Enjoy with a straw!

Thursday, July 7, 2011

Manti Turkey

Manti Turkey
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1 cup soy sauce
1/2 cup vegetable oil
2 1/2 cups 7-Up
8 ounces prepared horseradish
4 tablespoons garlic powder
4 pounds of boneless turkey or chicken pieces

Mix first five ingredients well in a large bowl. Add the meat, cover, and marinate in the refrigerator for at least twenty-four hours. Cook meat on the outdoor grill. The amounts of marinade ingredients can be adjusted to taste once you have some experience with this recipe. This recipe can be easily doubled.

Wednesday, July 6, 2011

Limey Avocado Dip

This one's from my college days. Thanks Tiffany!

Limey Avocado Dip
16oz container of fat free cottage cheese
one Juicy Lime
3 medium avocados
salt and pepper to taste

Mash the avocados. Add the lime juice, salt and pepper to taste. Add the cottage cheese and stir well. If you'd prefer a smoother texture puree the cottage cheese in a blender prior to adding it to the avocado mixture. Serve with tortilla chips or crackers! Enjoy!

**if you leave the seed from one of the avocados in the bowl it slows the browning process.

Monday, July 4, 2011

Easy-Cheesy Queso

Easy-Cheesy Queso
2 1/2 cups medium heat nacho cheese chip dip
2 cups fresh salsa, drain off most of the liquid

Combine all ingredients and heat in a small crock pot or just microwave until warm! Enjoy with tortilla chips.

Seven Degrees of Bean-hood

Seven Degrees of Bean-hood
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1 Can refried beans
3 medium ripe avocados
2 Tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup sour cream
1/2 pkg taco seasoning
1 4oz can green chili's
2 medium tomatoes, diced
1 small can sliced olives, drained
1 bunch chopped green onions
8oz shredded cheddar cheese

1- spread beans in the bottom of a 9x13 pan or double the recipe for a cookie sheet size.
2- Mix avocados, lime juice, salt and pepper. Spread on top of the bean layer.
3- Mix sour cream and taco seasoning. Spread on top of the avocado layer.
4- sprinkle the shredded cheddar cheese on next.
5- sprinkle green chilies and green onions
6- sprinkle on the tomatoes
7- top with the olives
ENJOY! Serve with tortilla chips and just try to stop yourself because this dip is super addicting!

Saturday, July 2, 2011

Purple Cow

Purple Cow
1/2 can Purple Grape Juice Concentrate
4 cups Vanilla Ice cream

Place Ice cream and grape juice concentrate into the blender and begin to blend. Add milk to thin the mixture. It's done when it's the consistency of a milk shake.