Sunday, July 26, 2009

So bright and colorful...who can resist...

While these would have been great dipped in ranch dressing, I made a quick stir-fry.

Pepper and Sausage Stir-Fry
Peppers, sliced (one each red, green, yellow, orange)
1 small purple onion, sliced
2 cloves garlic, diced
1 cup smoked turkey sausage, diced
1 small head cabbage, shredded
2 tablespoons canola oil
2 tablespoons teriyaki sauce
salt & pepper to taste
1/2 cup shredded cheddar cheese
In a large non-stick skillet, heat oil and garlic over medium heat. Add onion and cook for one minute. Add sausage and cook an additional minute. Add shredded cabbage, teriyaki sauce, and cook 3-4 minutes. Add peppers, salt & pepper. Cook until peppers are slightly tender (or cooked to your taste preference). Top with cheese and serve.

Saturday, July 18, 2009

Spicy Cucumber Salad

The cayenne pepper in this dish adds a spicy kick to the flavor. I peeled the cucumbers, but you can leave the peeling on if you prefer.

Spicy Cucumber Salad
1 tablespoon ranch dressing
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1 teaspoon olive oil
1/8 teaspoon cayenne pepper
1 teaspoon soy sauce
1/4 cup onion, minced
2 teaspoons toasted sesame seeds
2 cucumbers, peeled and diced
Combine dressing, vinegar, oils, soy sauce, onion and cayenne pepper in a small bowl. Mix well and add cucumbers. Toss to coat. Chill 1 hour before serving.

Tuesday, July 14, 2009

'I Can't Believe I Ate That' Soup

We've all been there. Maybe it's a bag of greasy potato chips or a box of cookies. But, at some point you look back on the day before and wonder how you could have fallen so hard off the healthy diet wagon. Even if you're not dieting to lose weight, there are times that you know what you just ate is not on the healthy list. You think "I can't believe I ate that!". For those days, this easy soup is the perfect answer. Not only is it healthy and light, it's a quick fix for dinner. When fresh veggies are in season, take advantage and substitute them for the frozen ingredients. I keep a package of frozen green, red and yellow peppers on hand as a recipe starter. But, you'll definitely want fresh ones if they are in season. In that case, don't measure, just use the entire pepper.
'I Can't believe I Ate That' Soup
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon olive oil
2 carrots, sliced
1 and 1/2 cup sliced red, green & yellow peppers
1 can crushed tomatoes (28 oz)
8 cups low-sodium chicken broth
2 cups water
1 pkg shredded cabbage (16 oz)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
salt to taste
Over medium heat in a large stock pot, saute onion and olive oil for about two minutes. Add garlic & pepper. Continue to cook another minute or two being careful not to scorch the garlic. Add carrots and cabbage. Cook another minute stirring constantly. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes.

Friday, July 10, 2009

English Muffin Pizza

Sometimes it's just all about what you have in the pantry and a desire to use up some leftovers. I tried these individual English muffin pizza snacks and discovered a tasty, guilt-free treat. Try adding your favorite toppings and make this recipe your own. I used cheese sticks because it's what I had on hand, but slices or shredded cheese would work fine. I also used whole wheat muffins.
English Muffin Pizza
2 English muffins, sliced in half
4 tablespoons, spaghetti sauce
banana pepper rings, 4
2 cheese sticks, sliced
Parmesan cheese
Turn oven temp to broil. Top each English muffin half with sauce, banana peppers, cheese stick slices. Sprinkle with Parmesan cheese. Broil for approximately 3-5 minutes or until cheese is melted and muffins are slightly browned.
Check out more great recipes at this weeks Grocery Cart challenge Recipe Swap.

Wednesday, July 8, 2009

Guest Recipe - Susan's French Toast Bread Pudding

My friend, Susan, sent me another wonderful recipe. This looks yummy for breakfast or dessert!
French Toast Bread Pudding
3 eggs
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
six slices of bread
Combine eggs, milk, sugar, pumpkin pie spice & vanilla in your blender. Blend well. Dip bread in mixture and let it soak for a few minutes. Over medium-high heat, in a non-stick skillet, grill until bread is set and golden brown. Susan served this with butter and maple syrup.

Sunday, July 5, 2009

Since I joined MyBlogSpark, I've been given several opportunities to review new products. MyBlogSpark recently sent me a selection of Nature Valley Granola Nut Clusters. These bitesize clusters of nuts, granola and a touch of honey are 100% natural and a delicious snack anytime day or night. There are four flavor selections: Honey Roasted Peanut, Nut Lovers, Roasted Cashews, and Roasted Almond. The Nut Lovers contains cashews, pecans and peanuts. While all the flavors are wonderful, my favorite was the Roasted Cashews. The package promised a lightly sweet, yet salty flavor combination and the product delivered. The pouch is resealable, so it's the perfect 'on the go' snack. Try it the next time you're grocery shopping.