Dark Chocolate Peanut Butter Cups

If you know me, you know I love to make homemade Holiday candies!  Not only are they absolutely delicious, but they make great Holiday gifts in some cute boxes and tissue paper.  Everyone we've given them to has loved them.  In this recipe, I made one of my favorites, dark chocolate peanut butter cups.  Of course, you can always substitute milk chocolate for the dark chocolate if you prefer.

You'll also need to stop by a cake/candy/baking store to pick up a candy mold and the chocolate pieces.  You can also find dry fondant there.  I went to Cakes Plus in Laurel, Maryland, but any cake/candy/baking store will do.

If you like this recipe and want to try out more homemade candies, try my: Cream-Filled Chocolate Truffles and my Chocolate Caramels.

Ingredients:
Dark Chocolate Pieces
2 Tbsp. Butter
1 Cup Crunchy Peanut Butter (I love Crazy Richard's)
1/2 Cup Dry Fondant (or Powdered Sugar)

Directions:
1.  Fill a medium skillet 1/3 full with hot water and simmer on stove top.  Fill a coffee cup with dark chocolate pieces and stir occasionally until they are melted (in the photo I also have white chocolate and milk chocolate in cups, as I was making multiple types of candy at once).

2.  While chocolate is melting, prepare filling.  Melt butter in a bowl.  Stir in peanut butter and dry fondant until well-combined.
3.  Spoon a small amount of chocolate into a candy mold and be sure to cover the sides, so no part of the mold is without chocolate (I just use the spoon for this and it works fine, but you can also use candy brushes if you so choose).  This may take some practice, to be sure you use as little chocolate as possible, while still covering all of the candy mold.  If you use too much chocolate, your candy will be hard to bite in to and you won't have adequate room for the filling.
4.  Place the candy mold flat in your refrigerator for 3-5 minutes, or until set.
5.  Take a bit of the peanut butter filling (roughly form into a ball) and place into each individual candy mold.  Top with more dark chocolate to completely cover and fill the filling.  Lightly tap the entire candy mold on the counter when done, to remove any air bubbles.

6.  Place the candy mold back in the refrigerator for 5-7 minutes, or until completely set.  Remove from refrigerator, flip candy mold upside down on counter top and tap out each pieces. Remove any excess chocolate from the pieces.

Wa-La!  You have delicious peanut butter cups!  Enjoy!

Heart-Healthy Lasagna

Mmm, lasagna.  My recipe doesn't alter the classic recipe too much, but adds the healthy kick by subbing turkey in ground beef, using whole-wheat pasta, and low/no-fat cheeses.  It's also better to make your own pasta sauce than to buy storemade (less sodium and other preservatives).  

This is a great meal to make on a Sunday night (ahem, that's what I did) and store for weekly lunches!

Ingredients:
1 lb Ground Turkey Breast
1/4 Cup Minced Onion
2 Cloves Garlic, Crushed (or use 2 tsp. Minced)
1 Can (14 oz) Diced Tomatoes
1 Can (6 oz) Tomato Paste
1 Can (14 oz) Tomato Sauce
2 tsp. Dried Basil
1 tsp. Garlic Powder
2 tsp. Dried Oregano
1 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
4 tsp. Dried Parsley
12 oz Whole-Wheat Lasagna Noodles
15 oz. Ricotta Cheese
1 Egg
2 Cups Mozzarella Cheese
1/2 Cup Parmesan Cheese

Directions:
1.  Preheat oven to 350 degrees F.
2.  In large skillet, brown turkey meat and minced onion over medium-high heat.  Reduce heat to low, stir in garlic, tomatoes, tomato paste, and tomato sauce.  Add all of basil, oregano, sea salt, and black pepper and 2 tsp. of dried parsley.  Stir to combine and let flavors cook on low, stirring occasionally.
3.  In large stockpot, bring water to boil and cook lasagna noodles to package directions.
4.  Meanwhile, in a small mixing bowl, combine ricotta cheese, egg, and remaining 2 tsp. parsley.
5.  In 9x13 glass baking dish (spray with cooking  spray), first spread 1/3 of the meat mixture on the bottom.  Lay noodles over the top of the meat mixture, overlapping slightly (about 1/3 of the noodles).  Spread half of the ricotta mixture on top of the noodles.  Sprinkle with 1/2 cup mozzarella cheese.  Next, again spread 1/3 of the meat mixture over the cheese layer.  Sprinkle with half (1/4 cup) of the Parmesan cheese.  Repeat layers, next come the noodles, second half of the ricotta, mozzarella, meat and Parmesan.  Then, a final layer of noodles and top with the remaining 1 cup Mozzarella cheese.
6.  Cover with aluminum foil and bake for 20-25 minutes.  Remove foil and bake for another 20-25 minutes,

Enjoy!

For freezing:  You can freeze this meal easily also.  One way (how I did it, to save space) s to cool the lasagna in the glass dish, then cut in half.  Put each half into plastic wrap, wrapping tightly.  Then wrap in aluminum foil.  Be sure to date and label it.  You can freeze this for up to 3 months.  To reheat, defrost in refrigerator during the day.  Then, put half the dish into a baking dish and bake at 325 F for about 30 minutes, or until hot.
The second way to freeze the meal is to bake it in a disposable aluminum pan and freeze it directly in that dish (after it has cooked, cooled, and you've wrapped it).  Defrost and reheat the same way as the first method.

Breakfast Casserole

Breakfast casserole is one of my favorite Holiday dishes.  I'll be making it tomorrow morning after Christmas Mass for a filling brunch while we open gifts.  You can try it with a number of variations: using multiple veggies; trying different cheeses; adding herbs/spices; using sausage, bacon, or both; or spicing it up with banana peppers, jalapeños, and serving with a side of salsa or sour cream.


Ingredients:
12 Eggs (or egg substitute)
1 1/2 Cups Skim Milk
2 Cups Grated Monterrey-Jack Cheese
2 tsp. Dried Mustard
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
10 pieces Whole Wheat Bread, torn into pieces
4-6 oz. Turkey Sausage, Browned
4-6 oz. Turkey Bacon, Browned
6-8 oz Chopped Spinach (fresh or frozen, thawed)
4 oz. Mushrooms (I used a small can)

Directions:
1.  In a mixing bowl beat together the eggs, milk, cheese, mustard, salt, and pepper.

2.  Spray a glass baking dish (9x13) with cooking spray.  Spread bread pieces evenly.  Tear the browned sausage and bacon into pieces and spread evenly into dish.  Evenly add the spinach and mushrooms..  Finally, pour egg mixture over the top.  Cover with foil and let sit overnight.
3.  In the morning, preheat oven to 325 degrees F.  Bake for 45-55 minutes, or until the eggs are set.

Enjoy!!

Banana Walnut Muffins

Yum, healthy banana muffins with walnuts.  Did you know walnuts are a great source of omega-3 fatty acids (those great brain builders) and improves your cholesterol?  And bananas pack on the potassium.  Enjoy these yummy muffins for breakfast, or any time of day.

Ingredients:
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
3 Large Ripe Bananas, Mashed
3/4 Cup White Sugar
1 Egg
1 tsp. Vanilla Extract
1/3 Cup Butter, Softened
1 Cup Chopped Walnuts

Directions:
1. Preheat oven to 350 degrees F.  Coat muffin pan with cooking spray, or put in paper liners.
2.  Combine the flours, baking soda, cinnamon, and salt in a bowl.
3.  In a separate bowl (or your Kitchenaid--although using a mixer is not necessary for this recipe--by hand is fine), mix together the bananas, white sugar, egg, vanilla, and butter.
4.  Slowly fold in the flour mixture and combine until smooth.
5. Stir in the walnuts.
6. Pour batter into muffin cups.
7. Bake for 20-25 minutes, or until muffins bounce back when you touch them.

Enjoy!

White Chicken Chili

Chili day calls for another version of chili!  This time I'm making it with chicken and white beans, and adding some green chilies, for a yummy White Chicken Chili.  Cuddle up and stay warm with a bowl of this!

Ingredients:
1 Tbsp. Olive Oil
1/3 Cup Minced Onion
3 Cloves Garlic, Chopped (or 3 tsp. Minced Garlic)
1 Can (4 oz) Chopped Green Chillies
3 tsp. Ground Cumin
1 tsp. Oregano
1 tsp. Chili Powder
4 Cups Chicken Broth
1 lb. Cooked Chicken Breast, chopped or shredded (I shredded)
2 Cans White Beans (I used Northern, but can use Cannellini or Navy)
1 Cup Monterey Jack (or any White Cheese)

Directions:
1. Heat oil in large saucepan (or stockpot) over medium heat.  Add in onion and stir for a couple minutes. 
2. Add in the garlic, green chillies, cumin, oregano, and chili powder.  Stir another 2 minutes.
3. Mix in the chicken broth, chicken, beans, and cheese.  Turn heat to low and cook for 15-20 minutes, stirring occassionally. 

Enjoy!

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Greek Pasta Salad

I'm always looking for healthy and yummy recipes that are good for work/school week lunches.  It's an added bonus if these meals don't have to be heated, since I have limited portable glassware and heating meals in plastics is a no-no.  So, this recipe fits the bill--heart-healthy Mediterranean foods (olive oil, vinegar, feta, peppers, olives)--and it requires no re-heating.  Plus, we have a fall BBQ at a friend's house this weekend and this will make a nice side dish for the burgers.  Thus, eat this salad as a side dish or as a meal!

Ingredients:
1 Box Whole-Wheat Penne Pasta (or Fusilli, or Falafel, or whatever your heart desires)

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

2 Cans Sliced Olives

1 Can or Jar Artichokes

1/2 Cup Crumbled Reduced-Fat Feta Cheese
1/4 Cup Olive Oil
3-4 Tbsp Balsamic Vinegar (or Red Wine Vinegar)
1 Tbsp. Lemon Juice
2 Cloves Garlic, Chopped (or 2 tsp. Minced Garlic)
1 tsp. Sea Salt
1 tsp. Pepper

Directions:
1.  Cook pasta according to package directions.  Rinse with water and drain.
2.  Combine the diced peppers, olives, artichokes, feta, and pasta in a bowl.
3.  Whisk together the olive oil, vinegar, lemon juice, garlic, sea salt & pepper. Pour over pasta/veggie mixture.   Stir well or lightly toss to coat.  Serve immediately or chilled.

Enjoy!

Mexi-Turkey Chili

I like to make chili a few times in the fall and winter, and have a few variations I like to do.  This one is one of our favorite versions--I use healthier ground turkey instead of beef and add in some Mexi-flavors with the black beans and corn.  It's filling and delicious and even better, it can be a great weekday meal.  You can brown the turkey the night before, then put everything in the crock pot/slow cooker before you leave the next AM and it'll be ready for you by evening!


Ingredients:

1 Tbsp. Olive Oil (or use cooking spray)

1 Pound Lean Ground Turkey

1/4 Cup minced Onion (or use regular onion)

1 (10.75 ounce) Can Low-Sodium Tomato Soup

1 (14.5 ounce) Can No-Sodium Diced Tomatoes

1 (15 ounce) Can Tomato Sauce

1 (15 ounce) Can filled with water

2 (15 ounce) Cans kidney beans, drained (I used one light kidney and one dark kidney can)

1 (15 ounce) Can Black Beans, drained

12 oz Frozen Yellow Corn (I have substituted with white corn before)

2 1/2 Tbsp. Chili Powder

1 tsp. Red Pepper Flakes

1 Tbsp. Garlic Powder

1 Tbsp. Ground Cumin

3 tsp. Ground Black Pepper

 

Directions:

1. Heat the oil (or cooking spray) in a skillet over medium-high heat. Place turkey and minced onion in the skillet; cook until evenly brown; drain.

2. Coat the inside of a slow cooker/crock pot with cooking spray, and combine the turkey with all of the other ingredients (tomato soup, diced tomatoes, tomato sauce,  water kidney beans, black beans, and corn).  Season with chili powder, red pepper flakes, garlic powder, cumin, and black pepper.  Stir well to mix.

3. Cover, and cook 8 hours on Low or 4 hours on High.

4. Serve hot with cheddar cheese or jack-cheddar and crackers or tortilla chips.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Nutritional Info Per Serving:

Approx 8 servings; 280 calories per serving; 8.7 g of fat (1.9 g sat fat); 42 mg cholesterol; 680 mg sodium; 32.9 g total carbs; 21.1 g protein;

21% Vit A; 43% Vit C; 9% Calcium; 43% Iron; 48% Niacin; 20% Vit B6; 24% Magnesium; 54% Folate

Roasted Pumpkin Seeds

Carving pumpkins or using fresh pumpkin has a GREAT benefit you might not always make use of: the Pumpkin Seeds!  Pumpkin seeds are so healthy and tasty.  They provide about 50% of your daily value of iron, magnesium, and phosphorus, as well as give you healthy protein, healthy fats, zinc, and vitamin K.

The seeds in my photos are from the tiny pumpkins I used in the Sweet Potato Chutney Over Chops with Stuffed Pumpkin recipe.  I'll also be making the bigger seeds from our regular size pumpkins once we carve those.


Ingredients:
Pumpkin seeds, cleaned of all pumpkin and dried.  Usually I use a strainer and a little manpower to get all the pumpkin off the seeds, then lay the seeds on paper towels to dry out overnight.

Seasoning(s) of your choice.  I prefer plain ol' Sea Salt, but you could use cinnamon/sugar, cajun spices, chilli powder, garlic powder, or whatever else you can come up with.

Directions:
1. Preheat Oven to 325 degrees F.
2. Spray some cooking spray on a baking sheet.  Spread the seeds on top of the baking sheet.  Spray again with cooking spray.  Sprinkle your seasoning of choice on top of the seeds.
3. Bake for 15-25 minutes (or longer if you didn't dry them out) or until lightly browned.

Enjoy!

Pumpkin Muffins

More pumpkin recipes!  These muffins are a healthy mid-day snack or morning breakfast.  I hope you like them!


Ingredients:
2 Eggs
1 Can Canned Pumpkin
1/2 Cup Skim Milk
2 Tbsp. Cooking Oil
1/4 Cup Orange Juice
1 tsp. Vanilla Extract

1 1/3 Cups All-Purpose Flour
3/4 Cup Whole-Wheat Flour
1/3 Cup Sugar
1/4 Cup Packed Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg

Directions:
1. Preheat oven to 400 degrees F. In mixing bowl (or your Kitchenaid mixer), mix together first six ingredients (eggs, milk, cooking oil, orange juice, and vanilla).
2. In a second bowl, combine the flours, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Add flour mixture to egg mixture and  stir until moistened and combined.
4. Spoon batter into muffin cups (should make about 16 muffins).  Bake at 400 degrees for 12-18 minutes, or until the muffin tops are lightly browned and spring back when you touch them.

Enjoy warm, with a little butter or dunked in your favorite fall coffee or latte.  I'm loving mine dunked in my vanilla Soymilk.  Yuuum.

Salmon and Spinach Fettuccine

Spinach.  Salmon. Wheat Pasta.  Creamy Goodness!

I've been paying even more attention to what I eat lately, because I'm pregnant.  For any pregnant ladies out there, fish is GOOD...as long as you know what types are safe and recommended in pregnancy (avoid shark, swordfish, yellowfin tuna, and mackerel) and enjoy the low mercury fish a couple times a week (wild salmon, tilapia, haddock, or crab).  Mothers who ate fish (the healthy ones) in pregnancy 2x a week in pregnancy had babies with better vision, hearing, language and communication skills, IQ scores, cognition, and lower risks for other health problems.  The key is getting your low-mercury Omega-3s, which are building blocks for the brain.   Here is a helpful guide from the Food and Drug Administration (FDA), so you can choose the lowest mercury fish for your meal.  Here's a Mercury Calculator from NRDC to see if you're in the "safe zone" each week.

For the non-pregnant folks, salmon is still something you should be eating for your OWN health.  The Omega-3s keep your heart in check (helps protect against heart attacks, strokes, heart arrhythmia and more) and balance out good and bad cholesterols in your blood.  They can also fight obesity by secreting leptin (something that helps with your metabolism) and reduces inflammation.  I could go on MORE, but I'll stop...I think you're getting the point.  Additionally, don't forget about the disease-fighting benefits of Spinach and heart-health benefits of olive oil.    And besides all of that health stuff, this recipe is just simply delicious.  I hope you like it as much as we do!

Ingredients:
16 oz. Salmon
1 Tbsp. Olive Oil
1 Package Whole Wheat Fettuccine
12 oz. Spinach (Could Substitute Peas)

2 Tbsp. Butter
1/4 Cup Sour Cream (FF or Low Fat)

1/2 Cup Milk (Skim)

1/2 Cup Parmesan Cheese
Sea Salt and Pepper to taste

Directions:
1.  Preheat oven to 350 degrees F.
2.  Bring a stockpot (or large saucepan) of water to a boil on the stove.
3.  Baste salmon fillets in the olive oil.  Place on aluminum-foil lined baking sheet, or in a casserole dish.  Bake for 10-12 minutes, or until it flakes easily with a fork.
4.  Meanwhile, put Fettuccine noodles into water and cook as directed on the box.
5. While pasta is cooking, steam your spinach (I used frozen organic spinach and steamed it in my Pampered Chef Micro-Cooker--discussed in my Turkey Sloppy Joe's recipe).
6.  Once salmon is done, use a fork to flake the salmon into chunks.  Set aside.
7.  Drain pasta.  Reduce stovetop heat to medium-low.  Add butter to stockpot or pan.  Stir in sour cream, milk, and Parmesan.  Stir in pasta, spinach, and salmon.  Combine well and stir until sauce thickens.

Enjoy!