A pinch of salt, lots of love...

As inspiration for my first post in a long time here is a great video for viewers of all ages.

On that note, I will now share with you a few of my favorite smoothie recipes:

Mango Lassi

1-2 mangos (or strawberries, raspberries, bananas, etc.)

10-12 ice cubes

1- 1 1/2 cups vanilla ice cream

a smidgen of agave nectar (optional)

Peanut Butter Banana Smoothie

2 frozen bananas

1/4 cup oats

1/4 cup PB

3/4 cup milk

Blend the oats first until they are like powder and then add the rest of the ingredients and blend like normal.

Orzo, anyone?

Well, well, well... it's been quite a while since we last posted.  Sorry about that!  I have just been loving my new mommy time with my baby girl and Whitney has been out enjoying the world and serving people.  She's the best!

So, I have had a nice box of Orzo pasta sitting in the cupboard for a while and I finally decided it was time to use it.  (I am the type of person who saves a special ingredient and then waits so long not to use it that I forget it is even there.  I love Orzo, so I've have the box for almost too long!) Anyways, my husband and I are moving in less than 2 months so we are trying to use up all of our non-perishable food items so we can save money and have less to worry about when moving time comes.  Here's what I made:

Garlic Chicken and Spinach Orzo

Ingredients

• 1 cup uncooked orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic
• 1/4 teaspoon crushed red pepper
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• salt to taste
• 1 tablespoon chopped fresh parsley
• 2 cups fresh spinach leaves
• grated Parmesan cheese for topping

1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook according to package and drain.
2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese. 

The only changes I made:  Half the garlic and Half the red pepper flakes (only because spicy foods are not the best for breastfeeding... I am sure the recipe will taste great as the amounts called for)

I loved it.  My husband loved it.  It has starch, meat, and veggies.  Serve it with a bowl of fruit and a glass of milk and you're doing alright!

Hopefully this recipe is something you might like!  If you give it a try, I hope you enjoy it!

Dinner tonight....

....was DELICIOUS! And soooo nutritious! Soups always taste good to me, especially when I can eat my heart's desire and not feel guilty about it!  
I don't mean to brag or anything, but my roommates were literally licking the pan after this dinner: 

HEARTY BEEF AND BARLEY SOUP

(makes 9 cups, 20 pts total-2 pts per cup)
2 tsp. veg. oil
1 c. sliced carrots 
3/4 c. chopped onion
2 celery stalks chopped
2 tsp. bottled, minced garlic
1 (14 oz) can fat-free chicken broth
1 (14 oz) can fat-free beef broth
3 c. water
3/4 c. quick (10 minute) barley (see note below)
1 pkg. (1 lb. 1oz) cooked beef tips with gravy, such as Hormel brand

Heat the oil in a 4 qt. soup pot over high heat.  Add carrots, onion, celery.  Stir and cook until the begetables begin to soften, about 2 min.
Add the garlic, both cans of broth and the water; raise heat to high.  Cover pot and bring mixture to a boil.  Add the barley and beef (with all its gravy).  
When soup begins to boil, reduce heat to medium low to maintain a very slow boil.  Keep the pot covered and simmer until the barley is tender.  
Stir occasionally to prevent sticking.
Note:  You can use 1/2 c. medium pearl barley in place of a quick barley.  Just cook until barley is tender, about 45 minutes.

APPLE BRAN MUFFINS 

(2 PTS PER MUFFIN)

Ingredients

·         1 1/2 cups wheat bran

·         1 cup low-fat buttermilk

·         1 cup all-purpose flour

·         1/4 cup packed brown sugar

·         1 teaspoon baking soda

·         2 egg whites

·         1/2 apple, grated

1.     In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.

2.     Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.

3.     In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.

4.     Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

Nutritional Information

Low Fat Apple Bran Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 85

·         Total Fat: 0.6g

·         Cholesterol: < 1mg

·         Sodium: 137mg

·         Total Carbs: 18.9g

·         Dietary Fiber: 3.5g

·         Protein: 3.5g

I didn't take any pictures of the dinner...but here's a visual: 

brown soup in a pot, brown muffins in Valentine muffin tins....hungry yet? 

Are you ready for St. Valentine's Day??

This weekend your two Liberty limes are going to get together and create some delicious valentine treats. 

Here is one of the sugary gifts we have in mind:

Red Velvet Cake Truffles :) Delightful.  After we make them we'll post our experience and I'll even include my old family recipe for Red Velvet cake! 

I came across this quote the other day and thought it would be nice to share it with you:

"At the end of your life, you will never regret not having passed one more test, winning one more verdict, or not closing one more deal. You will regret time not spent with a husband, a child, a friend, or a... parent." --Barbara Bush at Wellesley College Commencement exercises, 1990.

I am going to try not to miss out on these opportunities to spend time with my family, friends, and the people I love not only on Valentine's Day, but every day of my life.  I know I won't regret it. There is almost no greater gift than that of family. 

Long time no blog

Whoa there partner it's been a while since I've shown my face. 

I could make up some excuse and say that "I've been really busy" but the truth is that I'm just being lazy. 

And busy stuffing my face with these beauties:

Caramel Pumpkin Cupcakes 

For Cupcakes

2 cups moist-style yellow cake mix (1/2 of an 18.25 ounce box) 

1 cup canned pure pumpkin

1/3 cup fat free liquid egg substitute

2 tablespoons sugar-free maple syrup

2 teaspoons cinnamon

2 teaspoons splenda

1/8 teaspoon salt

For Topping

3 cubes (about 1 ounce) chewy caramel ---I found that I sort of played this part by ear...aka I used more caramels than 3. 

2 teaspoons light vanilla soymilk

Preheat oven to 350. Combine all cupcake ingredients in a mixing bowl with a 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended. 

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan int he oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top). 

Once cupcakes are cool enough to handle, arrange them closely on a plate so the edges are touching. 

Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at a medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes. 

...are you ready for the nutrition facts?? 

I don't think you are..they are music to my ears, and mouth, and tummy: 

Per cupcake (makes 12): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein

3 weight watcher points plus

[which means you can eat like 2 cupcakes for less than one regular one. Bingo!]

***

Please excuse the look of this next picture. I know it looks like barf but it tastes like heaven.

Pb n Chocolate Bread Pudding Bonanza

3 slices light bread (40-45 calories each with about 2g fiber per slice) lightly toasted and cut into 1/2 inch cubes

1 cup light vanilla soymilk

1/3 cup fat free liquid egg substitute

2 Tablespoons reduced fat peanut butter

2 Tablespoons semi-sweet mini chocolate chips

2 Tablespoons brown sugar (not packed) 

Optional: Fat free whipped topping

Preheat oven to 350. Place toasted bread cubes into a 1 quart baking dish sprayed with nonstick spray and sprinkle chocolate chips evenly on top. 

In a blender, combine soymilk, egg substitute, peanut butter, & brown sugar. Process at medium speed until smooth. Pour mixture over bread cubes, making sure all the bread cubes are covered. Let stand for 5 minutes. 

Place dish in the oven and bake for 45-50 minutes, until pudding is firm. 

Per serving (4 servings): 162 calories, 5.5g fat, 208mg sodium, 22g carbs, 2.5g fiber, 12g sugars, 8g protein

4 weight watcher points plus

Have you ever seen a chocolate turkey?

I can't believe it's been 2 weeks since I posted something! 

Yikes--my creative juices are drying up over here.

***

Every year my momma and I make these cute little turkeys to adorn our Thanksgiving table. 

Super cheap and easy. 

Just cut out the shapes for the head, beak, little red dangle thingy {forgot what it's called}, and the feet. You'll also need some googily eyes and some mesh for the body. Oh and some yarn. And candy.

Put the head together like the picture, then fill your mesh full of your favorite candy, glue the feet on the bottom, and tie it with a ribbon. Voila! You have your centerpiece. 

Gobble gobble! 

Suhplies!!!

I made these fun little surprise cookies from my new favorite baking site Picky Palate! 

[click on the link for the recipe]

They were sooo easy and equally delicious. Although the chocolate chip cookie part was a little dry so I think I'll use my own recipe for that part. Other than that, it was great! 

You will make instant friends with these bad boys, I promise.