Huckleberry Cream Muffins

If you aren't lucky enough to have huckleberries, blueberries will work just as well. I thought these muffins turned out really moist but need something to give them a kick.
2 eggs
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream
1 1/2 cups huckleberries
Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake for 20 minutes.

Plum Kuchen

This recipe was interesting. I really liked the cardamom but found the cake a bit dry. Maybe add more butter or a little less flour. It was something fun to try with plums.

~1 1/2 cups flour

2/3 cup plus 2 tablespoons granulated sugar, divided

2 tablespoons brown sugar
• 1 teaspoon baking powder
• 3/8 teaspoon salt, divided
• 1/2  teaspoon ground cardamom, divided
8 tablespoons butter, divided
• 1/2 milk
• 1 teaspoon vanilla extract
• 1 large egg
• Cooking spray
• 1 1/2 pounds plums, pitted and sliced
• 1/4 teaspoon ground allspice

• Preheat oven to 425°.
• Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
• Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
• Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
• Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, cardamom, and allspice in a small bowl, stirring well. Place remaining 4 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

James's Favorite Cheesecake with a Twist

There is no picture for this one because I forgot to take one before I gave the cake away as a gift. To make the original recipe, leave out the strawberry puree.

~1/6 of a French vanilla cake mix, prepared

4- 8oz packages of cream cheese, softened

1 2/3 cups sugar, divided

¼ cup cornstarch

1 tablespoon vanilla

2 eggs

¾ cup heavy cream

1 ½ cups fresh strawberry puree

Heat oven to 350 and grease a springform pan. Pour in the prepared cake mix and bake for about 10 minutes. Meanwhile, beat together one of the packages of cream cheese, ½ cup of sugar and the corn starch until well mixed. Beat together the rest of the cream cheese, sugar, vanilla, and eggs. Add the heavy cream and beat until just combined. Fold in strawberry puree. Transfer to pan and bake for about 1 hour. To add moisture, put a pan of water with it in the oven. Cool for one hour and refrigerate overnight. 

Chilled Pineapple Gazpacho

This recipe was shared by my friend Jess at a Nutrition Club meeting. It is so good and refreshing on a hot summer day.
1 pineapple

1/2 cup diced red bell pepper (1/4-in. pieces)

1/2 cup seeded, diced cucumber (1/4-in. pieces)

1/4 cup finely chopped, rinsed red onion

1/4 to 1/2 serrano chile, seeded if you like (for less heat), and minced

1 tablespoon chopped cilantro, plus some leaves for garnish

2 tbsp. fresh lime juice

1 tsp. sea salt

Juice the pineapple using a juicer or blend and strain the juices using a seive into a medium bowl. Add the rest of the ingredients and chill for 2 hours.

Fresh Berry Salad

This recipe was adapted by my friend Elaine. It's a deliciously fresh twist on summer fruit salad. 

¼ cup sugar

¼  cup water

Mint sprigs

Zest and juice of one lemon

Pinch of salt

Fresh strawberries (about 4 cups)

Fresh blueberries (about 2 cups)

For dressing:

Bring sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep for about 10 minutes. Discard the mint and add the zest and juice of the lemon and a pinch of salt.

Toss part of the dressing with the fresh berries. Serve and enjoy!

Baked Oatmeal with Cranberries & Walnuts

This oatmeal is almost like biting into a deliciously warm and fluffy oatmeal cookie. It's great served with warm milk over the top.
3 cups old fashioned oats
3/4 cup brown sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
3/4 cup dried cranberries
1 cup milk
1/4 cup butter, melted
1/4 cup applesauce (you could also just use 1/2 cup butter)
2 tsp vanilla
2 eggs
Preheat oven to 350. Grease 8x8 inch baking dish.
In a large bowl, combine oats, brown sugar, salt, cinnamon, baking powder and cranberries. In another bowl, combine milk, butter, applesauce, vanilla, and eggs. Add wet mixture to dry mixture and pour into a baking dish. Bake for about 40 minutes or until the top is golden brown. Delicious with warm milk over the top!

Peanut Butter Fudgy Brownies

If you're a lover of chocolate and peanut butter, you'll love these! A perfectly rich combination of brownies, peanut butter pudding frosting and chocolate frosting. 


1 package fudge brownie mix (I recommend making the cake-like version)
1 1/2 cups confectioner's sugar
1/2 cup butter, softened
1/4 cup peanut butter
2 tablespoons cold milk
4 1/2 teaspoons instant vanilla pudding mix
1 can chocolate fudge frosting
Prepare and bake brownies according to package directions in a 13x9 inch pan. Cool.
In a small bowl, beat confectioner's sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate at least 30 minutes until firm. Frost with chocolate frosting. Refrigerate to make firm before cutting. 

Sun Dried Tomato, Pesto, and Spinach Stromboli

I don't think you could ever go wrong with sun dried tomatoes and pesto. I brought this to a potluck and it was a hit! 


1 can Pillsbury Crusty French Loaf
About 1/4 cup pesto
1 cup 2% mozzarella cheese
2 cups baby spinach
Sun dried tomatoes from the jar
1 tablespoon butter, melted
1 tablespoon Parmesan cheese


Preheat oven to 375.
Unroll the bread dough bread dough onto a cookie sheet. Spread with pesto to about 1/4 inch from the sides. Top with cheese, spinach and tomatoes. Roll up like a jelly roll, tucking the sides and place seam side down on the bottom of the pan. Brush on melted butter and top with Parmesan cheese. Bake for 25-30 minutes.

Sweet and Salty Chocolate Chip Cookies

Putting these in the refrigerator overnight is the key to making them the right fluffiness. Be careful not to over-salt!


2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups good quality dark chocolate chips
Sea salt


Sift flour, baking soda and salt together and set aside. Cream butter and sugars. Beat in eggs and vanilla. Gradually add flour mixture. Fold in chocolate chips. Refrigerate overnight.
Preheat oven to 350.
Scoop cookie dough onto cookie sheets using a scoop. Lightly top with sea salt and bake for 12-14 minutes.

Drunken Noodles

I got this recipe from the back of a Rice Noodle Box. It turned out really good and was a nice change from regular old stir fry. Serves 2.


1/4 lb Wide Rice Noodles
2 tbsp olive oil
1 1/2 tbsp chopped garlic
1/2 large onion, chopped
1 large tomato, chopped
1 red bell pepper, chopped
1 cup cleaned and cut green beans
Juice from 1/2 lime
2 tbsp sweet chili sauce
2 3/4 tablespoons lower sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon salt


Soak noodles according to directions on package. In a large skillet, heat oil. Add garlic and brown lightly. Add onions, tomatoes, red bell pepper and green beans. Stir fry lightly for 1-2 minutes. Add drained rice noodles, stir to combine. Add lime juice, chili sauce, soy sauce, brown sugar and salt, stirring continuously until noodles are firm but tender. Serve and enjoy.

Almond Butter Oatmeal Cookies with Chocolate & Coconut

I'll admit, these cookies are no match for a plain old chocolate chip cookie but they're pretty dang good as a healthier cookie alternative. I used almond butter but substituting it with natural peanut butter would work as well. However, you might want to add some extra olive oil. I used egg substitute to cut out some fat. The almond butter and canola oil are great sources of MUFAs and PUFAs  and they're full of fiber so maybe you don't have to feel so guilty about eating them for breakfast... 

1/2 cup canola oil
1/2 cup natural almond butter
1/4 cup sugar
3/4 cup brown sugar
1/2 cup egg substitute (or 2 eggs) 
2 teaspoons vanilla
1/4 cup shredded coconut
3 cups oats
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup semisweet mini chocolate chips


Preheat Oven to 375. 
Beat together oil and almond butter then beat in eggs, sugar and vanilla. Stir in coconut. In a large bowl mix together oats, flour, baking powder, and baking soda. Incorporate into almond butter mixture, but do not over mix. Stir in chocolate chips. Drop about 1 1/2 tablespoon round onto a baking sheet and gently press to flatten. Bake 10-12 minutes or until slightly browned.

Vegetable and Bean Stir Fry

This recipe is super quick and easy. It also is really good reheated so it's a perfect meal when you're in a time crunch. I always use the Success 10 Minute brown rice so that I don't have to plan an hour ahead for my dinner. I also use the Asian mixed veggies but you can use your favorite variety.
1 bag (more if desired) of mixed veggies 
1 can black beans, rinsed and drained
1/2 teaspoon Mrs. Dash's Salt Free, Extra Spicy Seasoning Blend
1/2 teaspoon Lemon Pepper 
1 tablespoon olive oil
Prepared brown rice

In a large skillet, heat olive oil. Add vegetables and heat until cooked, about 5-10 minutes. Season with lemon pepper and spicy seasoning. Add beans and cook about 2 more minutes. Serve over brown rice. 

Apple & Squash Soup

I got this wonderful recipe out of a Costco Cookbook. It recommends topping it off with sour cream so I tried it with the fat free version. I personally liked it better without and it saves you some calories. I also recommend microwaving the squash for 5-10 minutes to cut down on cooking time and makes it less of a hassle to peel it. 


2 Cameo or Fuji apples
2 lbs acorn squash
1/2 cup onion, chopped
28 oz chicken or vegetable broth
1/2 cup white wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 cup fat-free half and half
1/2 cup fat free sour cream
1/2 cup pomegranate seeds


Peel and cut squash into 1 inch cubes. Combine diced apples, squash, onions, broth and wine in a large saucepan. Bring to a boil, then reduce the heat, cover and simmer for 30-40 minutes, or until all the ingredients are tender. Puree the mixture using an immersion blender, food processor, or blender. Return the mixture to the saucepan and add cinnamon, nutmeg, pepper and salt to taste. Bring the mixture to a boil, then simmer, uncovered, for 10 minutes to let the flavors blend. 
Stir the half and half into the soup and heat thoroughly. 
Ladle the soup into bowls and garnish with sour cream (optional) and pomegranate seeds. 

Apple Oat Bran Muffins with Flaxseed

I think that people are often scared about eating healthy muffins, but these taste great! They stayed nice and moist and are just the right sweetness. Not only do they taste good, but they are low fat and a great source of fiber. 


1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil 
1/3 c applesauce 
1 shredded apple (this can be done with a cheese grater or in a food processor)
1/4 c sugar 
1/2 tsp salt

Preheat oven to 350°F. 
Whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. 
In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar and. Combine mixtures and stir until just combined.
Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool the muffins on a wire rack.

Greek Yogurt Parfaits

These are super easy and really yummy! The parfait is also good with granola on the top. I like the Bear Naked brand granola. Makes one serving.


1 container vanilla Greek Yogurt
1/4 cup frozen blueberries, slightly thawed
1/4 cup frozen raspberries, slightly thawed


Place blueberries on bottom of container. Layer with 1/2 of the yogurt. Layer with raspberries. Layer with the rest of the yogurt. Garnish with more berries, if desired.

Spaghetti and Meatballs

I made this for date night in with my boyfriend and we both loved it! I got the meatball recipe from Anne Burell and the marinara sauce is one that I made with a friend. The sauce is great for any Italian dish and is also vegetarian! Caution: This makes a lot. I froze half of it for later.


Meatballs
Olive Oil

1 large onion, thinly diced                                                  
Salt
3 teaspoons minced garlic (about 2-3 cloves)
Pinch red pepper flakes
3/4 lb ground sirloin
3/4 lb Italian sausage
2 large eggs
1 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley leaves
1 cup Italian breadcrumbs
1/2 cup water
Sprinkle of Italian seasoning


Coat a large saute pan with olive oil, add the onions and bring to medium-high heat. Season the onions generously with salt and cook for about 5-7 minutes. The onions should be very soft and have no color. Add the garlic and red pepper flakes and saute for another 1-2 minutes. Turn off heat and allow to cool.


In a large bowl combine meats, eggs, cheese, parsley and bread crumbs. Squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and squish again. The mixture should be pretty watery. 


Preheat the oven to 350 degrees.


Shape the meat into desired size. Mine were about golf ball size. Coat a large saute pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them for about 15 minutes or until cooked all the way through. If using right away, add them to your marinara sauce. Serve with pasta.


Sarah and Elaine's Marinara Sauce
1 jar Classico Spicy Tomato and Basil marinara sauce
~20 fresh basil leaves
1/4 cup + 2 Tbsp. Olive Oil
1/2 large onion, chopped
1 can Italian diced tomatoes, undrained
1 cup white wine
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp oregano leaves
Salt and Pepper, to taste


In a large sauce pan, saute onions in 2 Tbsp. of olive oil until translucent. Add garlic and cook about 2 minutes. Add the rest of the ingredients and let simmer on low heat for at least one hour. 


Serve with any type of pasta. I made mine with angel hair.

Nanaimo Bars

I made these for a Valentine's Day potluck so I added pink food coloring to the second layer to be festive. They're pretty easy, especially if you do the first and third layers in the microwave. Eat this one in moderation!

Bottom Layer

1/2 cup butter
1/4 cup sugar
1/4 cup + 1 Tbsp. baking cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 c. finely slivered almonds
1 cup shredded coconut

Melt first 3 ingredients in top of double boiler or in the microwave. Add the egg and stir to cook and thicken. (If using the microwave, be sure to put the mixture back in to get the egg cooked.) Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
1/2 cup butter
2 Tbsp. + 2 Tsp. cream
2 Tbsp. cook and serve vanilla pudding powder
2 cups confectioner's sugar

Cream butter, cream, pudding powder, and confectioner's sugar. Beat until light. Add food coloring if desired and spread over bottom layer.

Third Layer
4oz semi-sweet chocolate
2 Tbsp. butter
Melt chocolate and butter over low heat or microwave. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Slice with a warm knife when ready to serve.

Eggplant Parmigiana

 I'd like to thank good old Betty Crocker for this one. It's a great vegetarian dish and not too hard to make. I cut the recipe in half since I was cooking for myself but it is supposed to serve about 6. The recipe calls for making your own sauce but for time saving I used Newman's Own Sockarooni pasta sauce. Yum!


2 cups Italian Tomato Sauce
2 small unpeeled eggplants
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs (I used the garlic and herb version)
1/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
2 cups shredded mozzarella cheese (I used 2% for less fat)


Preheat oven to 350 degrees. 
Cut eggplants into 1/4 inch slices. In a shallow dish, mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
In a skillet, heat oil over medium heat. Cook eggplant a little at a time in oil about 5 minutes, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.
In ungreased 11x7 inch baking dish, place half the eggplant, overlapping slices slightly.  Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown. 

Turkey, Mozzarella and Spinach Stromboli

This sandwich makes a great hot lunch or dinner and can be served with soup. I adapted it from a ham and cheese stromboli recipe that I've made a few times.


1 can Pillsburry Crusty French Bread
1 cup 2% mozzarella cheese
Low fat, low sodium deli turkey breast
about 1 cup baby spinach, more or less to your liking
1 tablespoon butter, melted
1 tablespoon parmesan cheese


Preheat oven to 375. Grease a baking sheet. Unroll the french bread and sprinkle with cheese, spinach (enough to cover) and turkey leaving about 1/2 inch around all sides. Unfold the turkey so that it completely covers the spinach and cheese. Roll like a jelly roll starting from one of the short ends. Place seam side down and tuck ends under. Brush butter on the top and sprinkle with parmesan cheese. Bake for 25-30 minutes or until golden brown. 

Healthier Apple Crisp

I got this recipe out of a Costco Cookbook. It uses canola oil instead of butter, whole wheat flour, nuts and no salt. Canola oil and walnuts are a good source of Omega 3s. I also left the peels on the apples for added fiber and nutrients. It's quick and easy and a guilt-free dessert. It can be served with vanilla fro-yo or ice cream. 


6 granny smith apples, cored and sliced
Juice of 1 lemon
2 cups old-fashioned rolled oats
1 1/2 cups chopped walnuts (pecans can be used also)
1 cup packed light brown sugar
4 tablespoons whole wheat flour
2 tablespoons ground cinnamon
1/2 cup canola oil, plus more if needed

Preheat oven to 375. 
Place apple slices in a large bowl, add lemon juice and toss to coat with juice.
To make the topping, combine oats, walnuts, brown sugar, wheat flour and cinnamon in a bowl, and stir to blend. Add canola oil and stir again. If it seems too dry (should clump together when you squeeze it), add another teaspoon or two of oil.
Transfer apples to a 13x9 inch baking dish. Add the topping, spreading it evenly over the apples; do not pack it down.
Bake until the apples are tender and the topping is golden, 45-50 minutes. Serve warm. Makes 12 servings.

Hearty Chicken Noodle Soup

I was just trying to use up some of my vegetables and stuff in the pantry, but it warmed me right up in this 20 degree weather! Serves 2.


1 chicken tenderloin, cooked and chopped
1 1/2 cups low-sodium chicken broth (add more if you like your soup a little more brothy)
1 carrot, chopped
1 celery stalk, chopped
1/4 onion, diced
1/2 teaspoon garlic
1/2 teaspoon Italian seasoning
1/4 teaspoon poultry seasoning
salt and pepper, to taste
~ 1 tablespoon olive oil
3/4 cups whole wheat pasta


Add olive oil to sauce pan over med-high heat. Add carrot, onion and celery and cook until slightly tender. Add chicken broth, garlic, and seasonings and bring to a boil. Add pasta and cook until done. In the last 5 minutes of cooking, add chicken. Serve and enjoy.

Roasted Butternut Squash and Quinoa with Vegetables

I've been wanting to try roasting a butternut squash for quite a while. My roommate and I both thought it was great even with just the olive oil, salt and pepper. Since I was only cooking for 2 we only ended up eating half of the squash, so double the recipe for more. The quinoa is a great source of protein and tastes great too! 


1 Butternut squash
1/2 carrot, shredded
1/2 cup chopped green, red, and yellow pepper
1 cup broccoli
olive oil
salt 
pepper
lemon pepper


Roasted Butternut Squash
Cut in half and seed one butternut squash. Brush with olive oil and season with salt and pepper. Place face down in a baking dish and cover with foil. Bake at 375 degrees for about an hour or until tender when poked with a fork.

Quinoa with Vegetables
Cook 1/2 cup of quinoa according to package directions. I cooked mine with broth to add more flavor. Meanwhile, stir fry vegetables in olive oil until crisp-tender. Season with salt, pepper and lemon pepper or other seasoning of choice. Set aside. When quinoa is cooked, fluff with fork and stir in vegetables. 

This is from Costco but can also be found at
Fred Meyer in the bulk section

Almond Chicken Salad Wrap

I got this chicken salad recipe out of my Volumetrics Diet book. I had no pita pockets so I decided to put it on one of my whole wheat tortillas and a bed of spinach. 


1 1/2 cups diced cooked chicken breast (I boiled mine to cook it)
1 cup halved, seedless red grapes
1/2 cup diced celery
1/4 cup reduced-fat mayonnaise
1/2 teaspoon freshly ground pepper
whole wheat tortillas 
baby spinach


1. Combine chicken, grapes, celery, mayonnaise, and pepper in medium bowl and mix well.
2. Place spinach on a tortilla, top with 1/4 of salad mixture and about 1 tablespoon of almonds. Wrap and enjoy!