Chicken Larb

Ingredients
2 tablespoons red curry paste
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup chopped English cucumber
1/4 cup finely chopped shallots
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage leaves
Thai chile paste (optional)

Preparation
Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice).
Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.

Nutrition
2 cabbage leaves with filling: 174 calories, 4.9g fat, 0.3g fiber
From Cooking Light

Hawaiian Chicken

Ingredients
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro

Preparation
Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Combine rice, 1/4 teaspoon salt, and cilantro.

Nutrition

1 Chicken Breast and 1/2 Cup Rice: 247 calories, 1.8g fat, 0.5g fiber

From Cooking Light

Recipeasy's Holiday Gift Ideas

Joseph Joseph Rolling Pin
The adjustable rings on this roller ensure that the crust comes out a uniform 1/4-, 3/8-, or 1/16-inch thick.

Sagaform Salad Dressing Shaker
Toss the old pickle jar and shake salad dressing with this: It's elegant enough to bring to table.

Kuhn Rikon Slim Flexi Turner Colori
This flipper is flexible. Also, narrower than your usual spatula, for getting under foods in a small or crowded pan.

William Sonoma Monogrammed Carving Board
Personalized with one carved initial, our board makes a welcomed gift for your favorite barbecue chef. Handsome enough to double as a serving platter, it's crafted in Vermont of solid maple.

Kyocera's Ceramic Knives

A 5.5" Santoku and a 3" paring knife. Perfect for the home cook, these knives will be used daily, quickly becoming favorites in the kitchen. Ideal for fruits, vegetables and boneless meats.

Williams Sonoma Croissants
Master pastry chef Jean-Yves Charon prepares our croissants in the traditional French style, using butter and ultrathin layers of yeast dough and laboriously folding and cutting the pastry by hand.

Red Pepper Jelly
As unique as it is delicious, vibrantly hued jam is full of sweet bell pepper flavor. Serve over cream cheese with crackers for a tasty and simple hors d’oeuvre.

Cuisinart 3-Cup Mini-Prep Plus Food Processors

Compact and powerful unit chops and grinds with ease. Features a bright, easy-clean plastic exterior with simple touchpad controls for coarse chop or fine grind; stainless-steel blade for chopping.

Joseph Joseph Chop2Pot Folding Cutting Boards
Innovative and award-winning board becomes a chute for quick and easy transfer of fresh-chopped ingredients to waiting pots and pans on the stovetop. Dishwasher-safe plastic. 10¾" x 8" cutting surface.

Joseph Joseph Elevate Kitchen Tools

Designed to improve hygiene and minimize the mess made by placing mucky utensils onto kitchen surfaces. An innovative weighted handle with an integrated tool rest ensures that when an Elevate utensil is placed down, the head is always raised off the work surface.

Gobble, Gobble Cranberry Grilled Cheese

Ingredients:
2 slices light bread
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tsp. Dijon mustard
2 tbsp. jellied cranberry sauce
2 oz. cooked and sliced lean skinless turkey breast
1 slice fat-free American cheese

Directions:
Lay bread slices side by side on a plate, and evenly spread butter onto both slices. Flip slices over. Evenly spread cheese wedge onto one slice.

Evenly spread mustard onto the other slice of bread and top with cranberry sauce, turkey, and American cheese. Place the other bread slice on top, buttered side up. Set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add sandwich and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side.

Nutrition: 305 calories, 6g fat, 35g carbs, 5.25g fiber, 27.5g protein

From Hungry Girl

My 100th Post! How many calories are in your favorite Halloween candies?

Guilt-Free Classics!
Tootsie Caramel Apple Pop - 60 calories, 0.5g fat
Charms Blow Pop - 60 calories, 0g fat
Dum Dum Pop - 25 calories, 0g fat
Lik-m-aid Fun Dip 0.5-oz. Pouch - 50 calories, 0g fat
Jolly Rancher Hard Candy (3 Pieces), Original - 70 calories, 0g fat
Jolly Rancher Lollipop - 60 calories, 0g fat
Laffy Taffy Miniature - 30 calories, 0.4g fat
Peeps Ghosts & Pumpkins (2 Pumpkins or 1 Ghost) - 28 - 37 calories, 0g fat
Pixy Stix (7 Straws) - 60 calories, 0g fat
Smarties Candy Roll - 25 calories, 0g fat
Tootsie Pop Miniature (3 Pops) - 50 calories, 0g fat
Tootsie Pop - 60 calories, 0g fat
Tootsie Roll Snack Bar (3-Inches Long) - 50 calories, 1.25g fat
Twizzlers Strawberry Twist (Individual) - 40 - 47 calories, 0 - 0.3g fat

Chocolate- Size Matters!
Before you chew, know the difference between Snack Size, Fun Size, and Miniatures...Miniatures/Minis are the square-shaped morsels -- those babies are each about a quarter of an ounce in weight. A Snack Size or Fun Size chocolate treat weighs in at a little more than half an ounce and is usually about 2 inches long. Not all size-categorized treats are created equal. If you want to be extra-careful, go by the higher set of stats listed below.

3 Musketeers Mini Bar - 24 calories, 0.7g fat
3 Musketeers Fun Size Bar - 63 - 70 calories, 2 - 2.25g fat
Almond Joy Snack Size Bar - 80 - 85 calories, 4.5g fat
Butterfinger Miniature - 45 calories, 2g fat
Butterfinger Fun Size Bar - 85 calories, 3.5g fat
Butterfinger Pumpkin - 160 calories, 8g fat- yikes!
Hershey's Kiss, Any Flavor - 21 - 23 calories, 1 - 1.3g fat
Hershey's Miniature Bar, Any Flavor - 42 calories, 2.5g fat
Hershey's Milk Chocolate Snack Size Bar - 67 calories, 4g fat
Kit Kat Mini - 42 calories, 2.2g fat
Kit Kat Snack Size Bar - 70 calories, 3.7g fat
Milky Way Mini - 38 calories, 1.5g fat
Milky Way Fun Size Snack Bar - 75 - 80 calories, 3g fat
Reese's Miniature Peanut Butter Cup - 44 calories, 2.6g fat
Reese's Snack Size Peanut Butter Cup - 80 - 110 calories, 4.5 - 6.5g fat
Snickers Miniature - 42 - 45 calories, 2g fat
Snickers Fun Size Bar - 80 calories, 4g fat
Twix Mini Caramel Cookie Bar - 50 calories, 2.6g fat
Twix Fun Size Caramel Cookie Bar - 80 calories, 4g fat
York Dark Chocolate Covered Peppermint Pattie Pumpkin - 50 calories, 1g fat

Goodie Bag (or Box)!
Brach's Candy Corn Pouch - 50 calories, 0g fat
Butterfinger Snackerz Fun Size Pouch - 75 calories, 3.5g fat
Junior Mints Snack Size Box - 80 calories, 1.5g fat
M&M's Fun Size Bag - 73 calories, 3.3g fat
Peanut M&M's Fun Size Bag - 67 - 90 calories, 3.3 - 5g fat
Nerds Mini Box - 50 calories, 0g fat
Reese's Pieces Pouch - 67 calories, 3g fat
Skittles Fun Size Pack, Original - 53 - 80 calories, 0.5g - 1g fat
Sour Patch Kids Treat Size Package - 55 calories, 0g fat
Starburst Fruit Chews Fun Size Package (2 Chews) - 40 calories, 0.8g fat
Swedish Fish Treat Size Package - 55 calories, 0g fat

Grilled Go Fish! Soft Tacos

Ingredients:
Tacos--
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato

Avocado Cream--
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste

Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.

Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!

Serving Size: 2 Tacos
Nutrition: 273 calories, 5.75g fat, 30g carb, 27g protein, 5g fiber

From Hungry Girl

Peanut Butter Banana Bread

Ingredients
BREAD:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

GLAZE:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Directions
Preheat oven to 350°.
To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Serving Size: 1 slice (1/16 of loaf)

198 calories, 7.4g fat, 29.7g carb, 1.9g fiber
From Cooking Light

Ed Cotton's Fried Banana Fritter With Red Chili Paste

Ingredients:
1 cup flour
1 tablespoon sesame seeds
½ teaspoon baking powder
1.5 tablespoons sugar
½ teaspoon salt
½ tablespoon honey
1 egg
1 cup beer
Chili paste or sauce
Sugar/cinnamon blend (2 parts sugar to 1 part cinnamon; just enough to dust fritters)
Powdered sugar
4 cups vegetable oil
Bananas

Directions:
In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.

In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1.5 - 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)

Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 - 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.

While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.

From Top Chef, Season 7

Curried Chicken

Ingredients:
1/4 cup honey
2 teaspoons mustard
1/4 teaspoon curry powder
1/2 cup low sodium soy sauce
6 boneless, skinless chicken breasts

Directions:
Preheat oven to 350 degrees. In a medium bowl, whisk together honey, mustard, curry powder, and soy sauce. Dip chicken in mixture and place in lightly sprayed 9x13 glass baking dish. Bake, uncovered, for 30 minutes. Turn and continue to bake until chicken is no longer pink in the center, about 20 minutes longer.
By Maryana Vollstedt

Snacks to Fuel Workouts

No matter how you like to exercise, you need food to fuel your workouts. Your body needs nutrients both before and after to perform at its best. Since you may not always have time for a meal, have these power snacks ready to go.

Before Exercise: Energize
The key to a successful workout is giving your body fuel—exercising on an empty stomach leads to a less beneficial workout (there’s no gas in the tank). Since you don’t want to feel weighed down by a heavy meal—a light snack is all you need.

How many calories you need to eat will vary from person to person but 100-150 is a good place to start (a serious athlete or very active man will need more). Aim to have the snack 1 to 2 hours before a workout and choose foods that are high in energy-producing carbohydrates. If your snack is too high in protein or fat, you won’t digest it in time and you risk cramping and burping through your workout.

Top picks: fresh fruit, non fat yogurt, dry cereal, pretzels, low fat granola bars

After Exercise: Recover
Post exercise your body craves more healthy carbs along with protein to replenish energy stores and repair tired muscles. Eating a healthy snack right after is the best way to prepare for your next workout. Ideally, choose foods with a 4:1 ratio of carbs to protein (examples below) and get that snack within 30 to 60 minutes post workout when muscle cells are most sensitive.

Top picks: smoothies, trail mix, chocolate milk, cottage cheese and fruit, cereal with milk, 1/2 a turkey sandwich, apple with peanut butter

From Healthy Eats Blog, by Dana Angelo White

15 Yummy and Creative Snack Ideas

Apple Quesadillas
Melt some butter in a skillet, then lay a flour tortilla in the pan and top with grated cheddar and thinly sliced apple on one side. Fold the tortilla in half and cook until golden on both sides. Cut into wedges.

Caramel Popcorn
Melt 1/3 cup butter with 1 tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees F, tossing. Cool.

Fruit Dip
Mix 1 cup low-fat sour cream and 2 tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar. Thread fruit onto skewers; serve with dip.

Salsamole
Mix 1/2 cup salsa, 2 smashed avocados, 2 tablespoons each lime juice and chopped cilantro, and salt to taste. Serve with tortilla chips.

Chocolate Chow Mein
Microwave 1/4 cup each peanut butter, chocolate chips and butter until melted. Put 3 cups each chow mein noodles and Chex cereal, and 1/2 cup each chopped peanuts and raisins in a resealable plastic bag; add the chocolate mixture and shake to coat. Add 2 cups confectioners' sugar and shake again.

Nutella Egg Cream
Mix 2 tablespoons room-temperature Nutella and 3/4 cup milk in a glass. Quickly stir, then pour in 1/2 cup seltzer.

Bean Roll-Ups
Spread bean dip on a flour tortilla, top with shredded cheddar and roll up. Brush with vegetable oil and bake 10 minutes at 400 degrees F. Serve with salsa.

Nutty Pretzel Wands
Spread some peanut butter on the top few inches of pretzel rods. Roll in chopped peanuts and/or dried fruit.

Apple Moons
Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.

Crackerwiches
Spread peanut butter on saltines. Top with thinly sliced strawberries. Drizzle with honey and top each with another saltine.

Smoky Pretzel Mix
Melt 1/2 stick butter with 3 tablespoons brown sugar, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes at 325 degrees F, stirring.

Yogurtwiches
Place a scoop of frozen yogurt between graham cracker squares. Roll the edges in chocolate chips. Freeze until firm.

Loaded Oatmeal Cookies
Prepare a 17.5-ounce package oatmeal cookie mix as the label directs, but substitute 1/2 cup applesauce for the butter or oil and add 1/4 cup wheat germ and 1 cup each chopped mixed nuts, dried fruit and shredded coconut to the batter.

Better Brownies
Prepare your favorite brownie batter, adding 1 cup shredded zucchini (squeezed dry); divide among greased mini-muffin cups and bake 15-18 minutes at 350 degrees F.

Elvis Waffles
Spread peanut butter on toasted mini whole-wheat waffles. Top with sliced banana and honey.
From Food Network

Wild Mushroom and Chicken Stir-Fry

Ingredients
1 pound skinless, boneless chicken breast, sliced crosswise
1 tablespoon cornstarch, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground white pepper
3 tablespoons oyster sauce
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon peanut oil
1 garlic clove, minced
1 cup snow peas, trimmed
1 cup sliced shiitake mushrooms
1 cup sliced oyster mushroom caps
3/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions

Directions
Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside. Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.
From Cooking Light

Lunchbox Makeovers

Little Italy Chicken Pitas
Ingredients
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Directions
Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Southwestern Chicken Pasta Salad
Ingredients
1/2 pound uncooked penne rigate
2 cups shredded skinless, boneless Grilled Chicken (about 8 ounces)
1 cup fresh corn kernels
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (about 2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt

Directions
Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Beef, Orange, and Gorgonzola Sandwiches
Ingredients
2 tablespoons cider vinegar
1 1/2 teaspoons extravirgin olive oil
1/2 teaspoon grated orange rind
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh orange sections (about 2 oranges)
4 (2-ounce) Italian or French rolls
2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
1 cup bagged prewashed baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Directions
Combine first 5 ingredients, stirring with a whisk. Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

From Cooking Light

20 Minute Maple-Glazed Salmon

Ingredients
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
Cooking spray
2 tablespoons maple syrup

Directions
Preheat broiler. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.

From Cooking Light

Jersey Shore's Ron Ron Juice

Just in case you were curious...
Vodka
Watermelon
Cherries
Cranberry juice
Ice

Directions: Combine all ingredients in a blender, and blend until smooth. Serve in red plastic Dixie cups and get ready to beat up the beat.

From MTV

Lighter Pina Colada

Ingredients:
2 cups frozen pineapple chunks
3 ounces light rum
3 ounces dark rum
1/2 cup pineapple juice
1/4 cup cream of coconut
1 cup crushed ice

Directions:
Combine ingredients in a blender and blend until smooth. Serve garnished with a pineapple wedge.

Serving Size: 1 cup
Nutrition: 210 calories, 2.5g fat, 24g carb
From Healthy Eats

Beef Fajitas With Pico de Gallo

Ingredients
1 (8-ounce) bottle zesty Italian dressing
3 tablespoons fajita seasoning
2 (1-pound) flank steaks
12 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese
Pico de Gallo
Garnishes: lime wedges, fresh cilantro sprigs

Directions
Combine Italian dressing and fajita seasoning in a shallow dish or zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
Preheat a two-sided contact indoor electric grill according to manufacturer's instructions on HIGH. Place steaks on grill rack, close lid, and grill 10 minutes (medium-rare) or to desired degree of doneness. Remove steaks, and let stand 5 minutes.
Cut steaks diagonally across the grain into very thin slices, and serve with tortillas, cheese, and Pico de Gallo. Garnish, if desired.

From Southern Living

Easy & Delish Single Serving Dinner

Ingredients
1 (3-oz.) package Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
1/2 cup fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count) OR 1/2 cup chopped cooked chicken
1/4 cup shredded napa cabbage
1 to 2 Tbsp. chopped peanuts

Directions
Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.

From Southern Living

Summer's Best Frozen Desserts

By law, a "light" scoop must sport half the fat or one-third less calories than its full fat counterpart. But "light" is a relative term since regular ice creams start out all across the board when it comes to fat and calories. So we set parameters for the kind of frozen assets that make a "light" scoop skinny enough for a nightly summer treat. Taste testing included national brands (no local dairies) like Breyers, Edy's/Dreyer's, Haagen Daz, Ben & Jerry's, Healthy Choice, and Blue Bunny. In our book, taste and nutrition are both high priority, so not every brand made the final cut. Here are our top picks.

Best Light Vanilla: Breyers® Smooth & Dreamy™ ½ the Fat Creamy Vanilla Ice Cream
Artificial vanilla flavors and strange aftertastes are all too common with many light vanillas, particularly budget brands. But time and again Breyers® proves a taste winner with its authentic vanilla flavor. Light on calories and fat, it's the perfect skinny scoop to crown fresh baked brownies or summer's best cherry pie.
Frozen assets per ½ cup: 110 calories, 3.5g fat, 2g sat fat, 16g sugars

Best Light Chocolate: Edy's/Dreyer's® Slow Churned® Rich & Creamy Chocolate Ice Cream
Craving chocolate? Edy's/Dreyer's® slow churn technology takes smaller amounts of fat and disperses them evenly to deliver a creamy chocolate hit in every bite. At 100 calories a scoop, there's plenty of room to add toasted chopped nuts or stir in a few mini chocolate chips and create your own healthier mix-ins, all without breaking the fat and calorie bank.
Frozen assets per ½ cup: 100 calories, 3.5g fat, 2g sat fat, 13g sugars

Best Light Frozen Yogurt: Blue Bunny® All Natural Bordeaux Cherry Chocolate FroYo
Blue Bunny's® skinny all-natural blend of chocolate liquor, concentrated cherry juices, and cherry halves helps keep the lid on fat and calories while delivering healthy yogurt cultures. Also noteworthy: a short ingredient list minus all the freaky additives some light brands employ to keep scoops creamy. Look for the new 2-serving size Personals™ portion.
Frozen assets per ½ cup: 120 calories, 3g fat, 1.5g sat fat, 17g sugars

Best Sorbet: Whole Fruit® Mango Sorbet
This nifty tropical treat from Whole Fruit® hits your taste cylinders with an intense, but not too sweet, flavor. Close your eyes and it's almost like eating a fresh juicy mango complete with a quarter's day supply of vitamin A. Sugar numbers exceed our limit, but a big chunk of that is natural sugar since the main ingredient is mango puree. Runner up: Häagen Daz® Strawberry Sorbet.
Frozen assets per ½ cup: 150 calories, 0g fat, 0g sat fat, 36g sugars

Best Fat Free: Breyers® Smooth & Dreamy™ Fat Free Chocolate Fudge Brownie
When first introduced, Breyers® Slow Churn Fat Free Ice Creams fooled tasters at Consumer Reports who couldn't believe they were sampling something fat free. To our taste, this ice cream (and the little brownie bits) sport a chewier fudgsicle-like texture that might turn off a diehard ice-cream purist. One downside: the laundry list of gums and additives it takes to create this fancy little faux fat treat. For just 50 calories, serve your favorite scoop in one of these portion-controlled waffle bowls.
Frozen assets per ½ cup: 110 calories, 0g fat, 0g sat fat, 15g sugars

Best Premium Light: Ben & Jerry's® Half Baked® Fro Yo
McMansions of the ice cream world, premium scoops deliver more of everything—more fat, more calories, and more indulgent mix-ins. So trimming half the fat puts them on par with regular ice creams, not in our light scoop territory. This one from Ben & Jerry's® is almost an exception. Slashing 10 grams of fat from its popular "Half Baked" cookie dough flavor produces a slightly sweeter knock-off of the original. This is our pick for “worth-the-splurge” if premium, goodie-filled scoops are your thing. It's higher in calories and sugar than our benchmark, so go easy.
Frozen assets per ½ cup: 200 calories, 3g fat, 1.5g sat fat, 24g sugars

Best Regular Scoop That's Naturally Light: Breyers® All Natural Peach Ice Cream
Swirling chunks of sweet fresh peaches into a creamy regular ice cream is one way to capture some of the best flavors of summer. Turns out it also helps lighten the fat and calorie load just enough that this regular scoop from Breyers® easily meets our guidelines for light. All we can say is peachy keen.
Frozen assets per ½ cup: 120 calories, 4.5g fat, 3g sat fat, 16g sugars

Need a new summer snack?

Make Your Own Popsicles!

Instead of buying store brands packed with more sugar and high fructose corn syrup than fruit, I make my own using the freshest ingredients. They’re an easy and refreshing treat.

You will need:
A blender
8 ice pop molds (you can also use dixie cups and popsicle sticks)
Fine mesh strainer (if you’re using fresh fruit with seeds)

Possible flavor combinations:
Watermelon, lime juice, cilantro
Mango and orange juice
Strawberries and skim milk
Raspberry and lemon juice
Lemon juice and mint
Coconut milk and lime juice

Strawberry-Lemon Popsicles
Ingredients:
3 cups whole strawberries
1 tablespoon fresh lemon juice
1 tablespoon honey
4 fluid ounces vodka (optional)

Directions:
Put strawberries, honey, lemon juice and vodka (if using) in blender; blend until smooth. Strain mixture through a sieve to remove seeds. Pour into molds, making sure to leave room at the top. Insert sticks all the way down into the mold. Freeze overnight. To remove pops from mold, run under warm water for a few seconds.
Serving Size: 1 popsicle
Nutrition: 26 calories, 0g fat, 6.5g carb, 1g fiber
From Healthy Eats Blog by Toby Amidor

Skinnygirl Sangria

Ingredients
8 peaches, pitted and sliced
4 white plums, pitted and sliced
1 pound green grapes, cut in half
3 bottles Prosecco (an Italian sparkling wine)
One 12-ounce can Fresca or diet lemon/lime soda
One 12-ounce can club soda

Directions
Combine all the ingredients and chill for at least 1 hour. Serve over ice.
From Bethenny Frankel

Under the Weather Peanut Butter Chocolate Cookies

Ingredients
1 3/4 cup oat flour
1/4 cup soy margarine room temperature
1-cup honey
1/2-cup no salt creamy natural peanut butter (room temperature)
3/4 cup chocolate chunks (I broke up chocolate bars, because that is what I have in the house)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1/4 tsp of salt

Directions
Preheat oven to 375 degrees
In large bowl, combine all ingredients and combine using a rubber spatula or wooden spoon
Thoroughly combine using an immersion blender or hand mixer
Line sheet pan w parchment to prevent sticking. Scoop w 3 oz ice cream scoop onto sheet pan
Bake for 20 minutes rotating halfway through
Cool and serve
*Makes 7 cookies
From Bethenny Frankel

Fruit Salsa

Ingredients
2 cups fruit (any mixture of mango, peach, pineapple or papaya)
1 red bell pepper, seeded, chopped
1/2 bunch cilantro, chopped
jalapeño, seeded, diced
3 green onions, diced
Juice from one lime

Directions
Chop any combination of fruit to equal approximately 2 cups.
Mix all ingredients together. Cover and refrigerate until ready to use.
From recipetips.com

Cranberry-Carrot Muffin

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
Zest of 1 orange
1/2 cup leftover cranberry relish
2 tablespoons Demererra or granulated sugar, for sprinkling
Directions
Preheat the oven to 375degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.

In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.

Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.

Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.

From Wes Martin

Oatmeal Blueberry Applesauce Muffins

Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Directions
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

From Joy the Baker

Zucchini Bread

Ingredients

Canola oil cooking spray
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
4 tablespoons canola oil
1/2 cup unsweetened applesauce
1 large egg
1 large egg white
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 cup grated zucchini
1/4 cup chopped walnuts

Directions

Preheat oven to 350-degrees F. Spray a loaf pan with canola oil spray and set aside. In a large bowl whisk together flours, baking soda, salt, cinnamon and nutmeg and set aside. Using an electric mixer, combine sugar and canola oil. Add applesauce, egg, egg white, vanilla extract, lemon juice and zest and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and walnuts. Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes) . Cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack. Serve warm or at room temperature.

Serving Size: 1 slice (recipe makes about 10 slices)

180 calories, 8g fat, 26g carb, 4g protein, 2g fiber

From Dana White Nutrition, Inc.

Chicken and Spinach Pasta Bake

Ingredients
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
2 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container low fat or fat free chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) low fat shredded mozzarella cheese

Directions
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

From Southern Living

Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup

Ingredients
2 pounds ground sirloin
1 medium onion, peeled and cut in 1/2
2 tablespoons Worcestershire sauce, eyeball it
2 chipotles in adobo and 2 tablespoons of adobo sauce
2 tablespoons grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 cloves garlic, finely chopped
3 tablespoons brown sugar
1/4 cup vinegar
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
Salt and pepper
12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
12 small round rolls, split
(Many markets sell mini Keiser rolls or use dinner rolls in any flavor you like)

Directions
Preheat grill pan to high.

Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.

Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.

Grill meat 2 to 3 minutes on each side and top with cheese, if you like.

Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve. G8N84F5MBPKU

Recipe from Rachael Ray

Goode Company Seafood's Campechana

CAMPECHANA SAUCE:
1/3cup extra virgin olive oil
1/4 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
2 chopped serrano pepper
1/4 cup lime juice
1 cup Clamato juice

VEGETABLES:
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt

SEAFOOD MIX:
1 large avocado, peeled and diced
1/2 pound shrimp, boiled and peeled

Mix sauce ingredients well and set aside.
Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix.
Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a fresh bay leaf and finely chopped fresh jalapenos on the side.

*This recipe makes 8-10 servings

Pomegranate-Avocado Salsa with Spiced Chips

This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.

Ingredients
CHIPS:
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 (6-inch) corn tortillas, each cut into 8 wedges
Cooking spray

SALSA:
1 1/3 cups diced peeled avocado (about 2 avocados)
3 tablespoons fresh lime juice
2 cups clementine sections (about 6 clementines)
1 cup pomegranate seeds (about 1 medium pomegranate)
1/2 cup thinly sliced green onions
1/2 cup minced fresh cilantro
2 tablespoons honey
1/2 teaspoon salt
1 jalapeño pepper, seeded and minced
Preparation
Preheat oven to 500°.

To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.

To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.

From Cooking Light

Healthiest Fast Food Breakfasts

Starbucks: Protein Plate

Subway: Western Egg White & Cheese Muffin Melt

Au Bon Pain: Large Apple Cinnamon Oatmeal

Jamba Juice: 12oz Mango Peach Topper

McDonald's: Scrambled Eggs and English Muffin

Jack in the Box: Breakfast Jack

Burger King: 3-piece French Toast Sticks

Einstein Bros: Pumpernickel Bagel with Smoked Salmon and Whipped Reduced Fat Garlic and Herb Cream Cheese

Dunkin' Donuts: Egg White and Cheese Wake-up Wrap

Cosi: Low Fat Raisin Bran Muffin

From Cooking Light

Homemade Condiments

The ingredient lists on most packaged condiments are just plain scary! The added sugar, salt and other unpronounceable preservatives make these basic dips and spreads practically junk food. With some simple ingredients and easy prep work, you can make your own. We’re starting out with three of the most popular condiments: ketchup, mustard and tartar sauce.

Ketchup
Many of the brands you’ll find at the market are overly salty and sweetened with high-fructose corn syrup. Ketchup wouldn’t be the same without its sweet and salty flavor mix; my homemade version below uses brown sugar and has 50% less sodium than the bottled stuff. Because it’s winter, we used canned tomatoes but you could replace that with fresh ones when they’re in season.

Easy Homemade Ketchup
1 1/2 tablespoons olive oil
1 medium onion, chopped
1 (28-ounce) can whole tomatoes, pureed in a blender and strained to remove any seeds
2 tablespoons tomato paste
1 clove garlic, minced
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes until softened. Add remaining ingredients and stir to combine. Bring mixture to a simmer and cook uncovered for 1 hour, stirring occasionally. Transfer to a blender and blend until smooth. Store in an airtight container in the refrigerator for up to two weeks.

Mustard
There are dozens of low-calorie mustards at the grocery store — plain, honey mustard, dijon, on and on. Some packaged mustards have a few basic ingredients while others have added salt and sugar (so be sure to check those ingredient lists). Making your own mustard is all about mustard seeds and vinegar. This recipe from Emeril Lagasse uses both yellow and brown seeds (which you can find at most grocery stores) along with some extra flavor from shallot, white wine and a hint of allspice.

Homemade Mustard
3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper
Directions
In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks. For a simpler version, follow the steps from the recipe above using a combination of mustard seeds, vinegar, water and a pinch of salt. You can also jazz up store-bought plain yellow or Dijon mustard with a little honey or horseradish.

Tartar Sauce
Creamy tartar sauce is a classic condiment for seafood but most bottled versions are full of fat, high-fructose corn syrup, sugar and preservatives that up the sodium content. This version cuts the fatty mayo with non-fat Greek yogurt — it has less fat and cholesterol, more protein and zero added sugar.

Lemon & Yogurt Tartar Sauce
1/4 cup non-fat Greek yogurt
2 tablespoons mayonnaise
1 dill pickle, finely chopped
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon kosher salt
Hot sauce to taste (optional)

Combine ingredients in a small bowl and mix well. Store in the refrigerator for two to three days.

Article from Healthy Eats Blog

Oven-Fried Okra

Ingredients
1 1/2 cups yellow cornmeal
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Dash of ground red pepper
1/2 cup fat-free buttermilk
1 large egg, lightly beaten
1 pound fresh okra pods, trimmed and cut into 3/4-inch slices (about 3 cups)
Cooking spray

Directions
Preheat oven to 450º.
Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish; set aside.
Combine buttermilk and egg in a large bowl, stirring with a whisk. Add okra; toss to coat. Let stand 3 minutes.
Dredge okra in cornmeal mixture. Place okra on a jelly-roll pan coated with cooking spray. Lightly coat okra with cooking spray. Bake at 450º for 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.

Serving size: 1/2 cup
Nutrition: 144 calories, 1g fat, 29.3g carb, 4.5g protein

From Cooking Light

Grilled Fruits and Veggies

Some fresh, summer-inspired grilled side dishes for your next cookout. You can cook your entire meal, all three courses on the grill. Grilled vegetables make a great side dish and grilled fruit can be a delish dessert. Enjoy!

Grilled Mexican Corn with Crema
Grilled Asparagus Rafts
Grilled Stone Fruit Antipasto
Tandoori Tofu and Vegetable Kebabs
Grilled Eggplant with Caramelized Onion and Fennel
Portobello Burgers
Marinated Grilled Apples with Mint

Grilled Sweet Potatoes with Lime and Cilantro

Grilled Fruit Kebabs

Grilled Fruit Pizza

Grilled Bananas with Spiced Chai Syrup

Grilled Artichoke with Smoke Tomato Vinaigrette