Chocolate Peanut Butter Chip Cookies

Chocolate + Peanut Butter=Heaven (at least for me).  I've been craving that oh-so-yummy combination in the last days, or weeks (who knows!), of my pregnancy, so decided to make some today.
Ok, so maybe I can't find a lot of redeeming "healthy" qualities in these cookies, except for substituting whole-wheat flour for part of the traditional flour used in cookies.  But hey, everyone needs a little decadence once in awhile, right?   However, to make your cookies as healthy for you as you can, be sure to use organic ingredients and try to restrain yourself from eating more than a couple in one sitting!  Pair them with a nice cold glass of milk and say "Ahh." :) Enjoy!

Ingredients:

• 1 1/4 Cups Butter, Softened (2 1/2 sticks)
• 1 Cup White Sugar
• 1 Cup Brown Sugar, Packed
• 2 Eggs
• 3 tsp. Vanilla Extract
• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Whole-Wheat Flour
• 3/4 Cup Unsweeted Cocoa Powder
• 1/2 tsp. Sea Salt
• 1 tsp. Baking Soda
• 1 1/2 Cups Peanut Butter Chips

Directions:
1.  Preheat oven to 350 degrees.
2.  In a mixing bowl (or your Kitchenaid), beat butter and sugar together until well-combined.  Add in eggs and vanilla.
3.  In a separate bowl, combine the flours, cocoa, salt, and soda.  Gradually add the flour mixture to the egg/butter/sugar mixture, beating until well-combined.
4.  By hand, stir in the peanut butter chips.
5.  Drop by spoonful onto ungreased cooking sheet.  Bake for 8-10 minutes.  Cool on wire rack.

Storing:  These cookies will store well for nearly a week in an air-tight container at room-temperature.  Otherwise, you can also freeze the cookies for up to 3 months (or the cookie dough alone).

Enjoy!

Chicken & Shrimp Creole Jambalaya

The cold weather makes a nice warm spicy dish sound great.  This jambalaya recipe is of the Creole (vs. Cajun) style, because it includes tomatoes.  This recipe is quick and healthy, involving three different lean meats (chicken, shrimp, and turkey sausage) and a little spice to boost your mind and metabolism.  Pair it with some tomatoes, celery, green peppers, and fiber-rich brown rice and you have a healthy, delicious meal, made in just minutes!

Ingredients:

• 2 - 14 oz Cans Diced (or Stewed) Tomatoes
• 12-14 oz. Cooked Chicken, Diced
• 12-14 oz. Shrimp (peeled, deveined, tail-removed)
• 12-14 oz Turkey Sausage, Sliced
• 1 Green Bell Peppers, Diced
• 1/2 Cup Chopped Celery (about 4 stalks)
• 2 Cups Instant Brown Rice
• 5 Cups Chicken Broth
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Onion Powder
• 2 tsp. Paprika
• 2 tsp. Black Pepper
• Hot Sauce, as much as your taste buds can handle (I used Tabasco)

Directions:
1.  In a large stockpot, over medium-high heat, combine all ingredients and bring to a light boil.
2.  Reduce heat to low, cover, and simmer for 5-10 minutes.

Enjoy!

Granola Goodness

Yum, homemade granola.  This is a wonderfully healthy snack to eat by the handful for a quick pick-me-up or as breakfast cereal with milk.  You can also sprinkle some over yogurt for a tasty snack parfait (I love Greek yogurt).
This recipe uses a wide variety of ingredients full of healthy fats and nutrients..  The main ingredient, rolled oats provide you with healthy fiber and contribute to reducing your cholesterol and improving your heart health, as well as helping to maintain your blood sugar.  By adding in the walnuts and flaxseed, you also get a brain-boosting amount of DHA and EPA, the omega-3 fatty acids.  Almonds are great at reducing your cholesterol.  Basically all nuts are great for your diet, waistline, and your heart.  The optional fruit add-ins contribute some healthy sweetness, and a number of vitamins, nutrients, and antioxidants.


Ingredients:

• 5 Cups Rolled Oats
• 1 Cup Sliced Almonds
• 1 Cup Chopped Walnuts
• 1 Cup Chopped Pecans
• 1 Cup Sunflower Seeds
• 1/2 Cup Pumpkin Seeds
• 1/2 Cup Flaxseed
• 1 Cup Vegetable Oil
• 1/3 Cup Honey
• 1/3 Cup Maple Syrup
• 1/4 Cup Brown Sugar, Packed
• 2 1/2 tsp. Vanilla Extract
• 1 tsp. Cinnamon
• 1 tsp. Sea Salt

Optional Ingredients:

• 3/4 Cup Raisins
• 3/4 Cup Dried Cherries
• 3/4 Cup Dried Blueberries
• 3/4 Cup Dried Cranberries

Directions:
1.  Preheat oven to 325 degrees F.  Line two baking sheets with aluminum foil (or parchment paper).
2.  In a large bowl, stir together the rolled oats, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, and flaxseed.
3.  In a saucepan over medium-high heat, combine the vegetable oil, honey, maple syrup, brown sugar, vanilla, cinnamon, and sea salt.  Bring to a light boil, then remove from heat.

4.  Pour hot oil/syrup mixture over the dry ingredients and stir well to combine.
5.  Spread half the oat mixture onto each baking sheet and spread evenly.  Bake for 20 minutes, stirring once half-way through the cooking time (tip: the darker you let the granola get, the crispier it will be, so you can alter the cooking time according to your preferences).
6.  Remove from oven and cool.  Optional: If you're adding in the fruit, sprinkle half of the fruit onto each baking sheet and stir to combine.  Spread the mixture back out on the baking sheet and allow to cool.
7.  Stir again once cooled to break up any large clumps.

Store in airtight containers in your pantry or in containers/freezer bags in your refrigerator to keep it fresher longer.

Enjoy!

Pumpkin & Pecan Bread with Streusel Topping

I decided to make some good breakfast and snack bread and wanted to make use of the abundance of pecans I was given by my Mom.  I decided on pumpkin-pecan bread with a sweet streusel topping.  This bread is sinfully yummy, but also good for you due to the use of whole-wheat flour, beta-carotene in the pumpkin, antioxidantly-powerful (I made that word up) cinnamon, and healthy fats in the pecans.  Yum.  The recipe I make below includes enough for one regular size loaf (9"x5") and one mini-loaf pan.  Eat one now and freeze one for later!

Ingredients:

• 1/2 Cup Unsalted Butter, Softened
• 3/4 Cup Brown Sugar, Packed 
• 2 Eggs
• 2 tsp. Vanilla
• 1 Can Pumpkin Puree
• 1 Cup Whole-Wheat Flour
• 1 Cup All-Purpose Flour
• 1/2 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Ginger
• 1 tsp. Baking Soda
• 1/2 Cup Warm Water
• 1 Cup Chopped Pecans, Toasted

Streusel Topping:

• 1/2 Cup Brown Sugar, Packed
• 1/2 Cup Chopped Pecans, Toasted
• 3 Tbsp. Butter, Softened
• 1 tsp. Ground Cinnamon

Directions:
1.  Preheat oven to 325 degrees F.  Lightly grease and flour a 9"x5" loaf pan and one mini-loaf pan.
2.  In medium bowl, stir together the flours, sea salt, cinnamon, cloves, nutmeg, ginger, and baking soda.
3.  In a large bowl with an electric mixer, or with your Kitchenaid mixer, combine butter and sugar.  Next, beat in the eggs, one at a time.  Beat in vanilla and pumpkin.
4.  Slowly mix in the flour mixture, just until moistened.  Beat in the warm water.
5.  By hand, stir in the chopped pecans.
6.  Pour batter into loaf pan.
7.  In small bowl, mix together the Streusel topping ingredients.  Sprinkle over the top of the batter.
8.  Bake at 325 for 35-40 minutes for the mini-loaf and 45-60 minutes for the large loaf, or until set and toothpick comes out clean.

Cool on wire rack.  Enjoy!

If you plan on freezing the bread, wrap tightly in plastic wrap and then in aluminum foil.  Date and be sure to eat within 3 months.

Potato, Leek & Ham Soup

More soup!  I also decided to make a delicious potato, leek, and ham soup, filled with flavor from some ham and turkey bacon.  There is something comforting (and obviously, warm) about a nice, big bowl of soup.  This is a great recipe to make (and freeze if you'd like) when you have a lot of extra potatoes (which I do, since buying 5-10 lb bags is often much cheaper than buying potatoes individually) you need to use up.

Ingredients:

• 3 Tbsp. Butter
• 3-4 oz (6-7 strips) Turkey Bacon 
• 3 Leeks (green portions removed, chop the white and light green parts)
• 1/2 Cup Dry White Wine
• 8 oz Cooked, Boneless Ham, diced (I love Hormel's Natural Choice, because it's nitrate-free)
• 5 Cups Chicken Broth (sodium-free)
• 2 lbs Russet Potatoes, diced (about 6-8 medium-sized potatoes)
• 1 tsp. Thyme
• 1 tsp. Marjoram
• 1 tsp. Pepper
• 1/2 Cup Milk (or cream or half-and-half for the more indulgent)
• For Topping the Soup:  Chives/Green Onions and Monterrey-Jack shredded cheese

Directions:
1.  In Dutch Oven, or large stockpot, melt the butter and add the turkey bacon.  Cook for 5-7 minutes, or until bacon is cooked.
2.  Stir in chopped leeks and cook another 5-6 minutes, or until leeks are soft.
3.  Pour in the wine and bring to a gentle boil.
4.  Add in the ham, chicken broth, potatoes, thyme, marjoram, salt, and pepper.  Bring to a boil for a few minutes.  Reduce heat to low and simmer for 30 minutes, or until the potatoes are quite soft.
5.  Remove soup from heat and working in batches, puree the soup in a food processor or blender (I used a blender).  If you have an immersion blender, you can puree the soup right in the pot (I don't).
6.  Stir in the milk.  Serve immediately.  Top with chives and a little Monterrey-Jack cheese.

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.

Split Pea & Ham Soup

A cold, icy day calls for soup-making!  I've actually never made split-pea soup before today, so this recipe is a new one I'm trying out (and of course I taste sampled before posting--it's awesome).  It's a modification of one from Better Homes and Gardens, one from Martha Stewart, and one from my father-in-law, Daryl.  I hope you enjoy it!

Ingredients:

• 1 1/2 Tbsp. Olive Oil
• 5-6 Medium Carrots, Chopped (about 2 Cups)
• 5-6 Stalks Celery, Chopped (about 2 Cups)
• 1/3 Cup Dried Minced Onion
• 4 Cups Water
• 4 Cups Chicken Broth (no-sodium)
• 1 lb Cooked Boneless Ham (I love Hormel's Natural Choice because it is nitrate-free!)
• 1 16-oz Bag Dry Split Peas, Rinsed and Drained
• 2 tsp. Dried Thyme
• 2 tsp. Dried Marjoram
• 2 tsp. Ground Black Pepper

Directions:
1.  In a large Dutch oven, or large stockpot, heat oil over medium heat.  Add carrots, celery, and onion.  Cook until vegetables are tender, about 5-7 minutes.
2.  Add water, broth, ham, and split peas.  Bring to a boil for a few minutes.  Stir in thyme, marjoram, and black pepper.
3.  Reduce heat to medium-low, Cover, and Cook for about 40-50 minutes, or until peas are soft.

Serve and Enjoy!  Season with a little sea salt and black pepper if you desire and eat with some wheat saltine crackers.  Yum.

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.  

Easy Shredded BBQ Chicken

I love BBQ.  Let's just get that straight.  Coming from Kansas City, I've had some great BBQ, as KC knows BBQ (as does Texas, Carolina, and Memphis, in their own styles).  In my haste of meal-freezing in preparation for the time-starved days of early parenthood, I decided to freeze some BBQ shredded chicken.  This recipe is SOOOO easy though, advance preparation is not necessary.  By using chicken instead of pork or beef, this BBQ is lower in bad fats and cholesterol.  And let's face it; it just tastes so good.

Although you can certainly make your own BBQ sauce, I decided to use a pre-made sauce.  I chose Bull's Eye BBQ Sauce--Kansas City Style (made by Kraft), based off of the ingredients.  Most store-bought BBQ sauces use high fructose corn syrup as the #1 ingredient.  In fact, I think only two bottles of BBQ in all of the grocery store I was at did NOT use high fructose corn syrup.  Do NOT buy these for your health's sake.  The sauce I used has tomato puree as the #1 ingredient, along with sugar, vinegar, molasses, and other seasonings.

Ingredients:
2 lbs Frozen Chicken Breasts (can be in strips or entire breasts)
1 18-oz Bottle of BBQ Sauce (or make your own sauce)

Directions:
1.  Put frozen chicken breasts into Crockpot.
2.  Pour BBQ sauce over chicken breasts.
3.  Cook on low for 6-8 hours.  Take two forks and shred the chicken up after chicken has cooked through.

That's all!  Sooo easy.  Serve on top of a whole-grain bun with pickles.  Sides of BBQ baked beans, coleslaw, and baked french fries work well with this.  Enjoy!

Whole Wheat Pizza Crust

As I prepare for the arrival of our little baby (due February 16th, 2011), I have been freezing a lot of meals (my heart-healthy lasagna--but I added spinach and mushrooms as well as a number of soups).  I also made some whole-wheat pizza dough, enough for three thin-crust pizzas or two thicker crust pizzas, to put in the freezer.  These make quick, yummy meals, and you can use a variety of toppings (some options listed below).

Ingredients:
1 tsp. white sugar
2 1/4 Cups Warm Water
1 1/2 Tbsp. Active Dry Yeast (I used Hodgson Mill, one specifically for wheat)
1 Tbsp + 1/2 Tbsp. Olive Oil (separate)
1 1/2 tsp. Salt
3 Cups Whole Wheat Flour
2 1/2 Cups All-Purpose Flour

Directions:
1.  In large bowl, dissolve sugar in warm water.  Sprinkle yeast on top and let stand for 5-7 minutes (will get a little bubbly).
2.  Stir in 1 Tbsp olive oil and salt.  Next, stir in all of the whole wheat flour and 2 cups of the all-purpose flour.  Spread the remaining 1/2 cup all-purpose flour on a flat surface or countertop.
3.  Knead the bread on the floured surface until smooth, about 7-10 minutes.
4.  Rub the remaining 1/2 Tbsp. olive oil in a bowl.  Place the dough in the bowl, turning to coat it.  Loosely cover with plastic wrap or a towel.  Let the dough stand in a warm area until the dough doubles in size, or about 45 minutes to 1 hour (Hint: I turn the oven on to about 200 degrees to warm the stovetop up a bit and place the bowl on the stovetop).
5.  Once dough has doubled in size (or a little more), roll the dough out onto a floured surface again.  For thin crust pizzas, cut the dough into three sections.  For thicker crust pizzas, cut the dough in half.  Roll each section into a tight ball.  Let each dough ball rise for about 35-45 minutes, or until they have doubled.
6.  Once risen:
For freezing (which is what I did) wrap each individual dough ball tightly in plastic wrap.  I then also put into a freezer bag, with as much air removed as possible.  You can freeze these for up to a month and half.  When ready to make, thaw in refrigerator during the day to make the pizza that night.
For making immediately, go on to the directions below.
7.  Roll the dough out with a rolling pin onto baking stone or baking sheet.

8.  Top with any of the following combinations (or your own favorites):
A) Fresh mozzarella, diced tomatoes, and fresh basil (plus a drizzle of olive oil if you prefer);
B)  Tomato Sauce (plus basil, oregano, and garlic), artichokes, mushrooms, tomatoes, black olives, and feta and/or Mozzarella;
C) Shredded BBQ chicken and sharp cheddar cheese (plus fresh chopped onions if you prefer);
D) Tomato sauce (plus basil, oregano, and garlic), Deli Ham and Pineapple;
E) Tomato sauce (plus basil, oregano, and garlic), Red Peppers, fresh Mozzarella, and drizzled olive oil.

9.  Once you've added your toppings of choice, put in preheated oven, and bake at 425 degrees for 16-20 minutes.  Enjoy!

Tortilla Roll-Ups

With Holiday parties and the Superbowl coming up, I thought I'd post a party snack!  I made these earlier this week for a Junior League Holiday Party I attended.  They are easy to make and are a yummy finger food.  I made two different types of tortilla roll-ups, the "healthy" versions: Dill and Ham Roll-Ups and Crab Roll-Ups.

Dill and Ham Roll-Ups


Ingredients:
1- 8oz Package Neufchatel Cheese (lower in fat and calories than regular Cream Cheese)
2 tsp. Dill
1 tsp. Garlic Powder
1/4 Cup Chopped Green Onions
2 - 10" Flour Tortillas (or Whole-Wheat)
12-14 slices of Deli Ham (6-8 oz package)

Directions:
1.  In a small bowl, stir together the Neufchatel cheese, dill, garlic, and chopped green onions.
2.  Spread half of the cheese mixture on each of the tortillas.  Spread 6-7 ham slices on top of each tortilla.
3.  Roll up tightly.  Wrap in plastic wrap and refrigerate for 1 hour.
4.  Remove from refrigerator.  Slice each tortilla roll-up into 1" slices.
Serve and Enjoy.

Crab Roll-Ups

Ingredients:

1 - 8oz Package Neufchatel Cheese (lower in fat and calories than regular Cream Cheese)

1/4 Cup Cocktail Sauce 

8 oz Package Crab Meat (I used imitation actually)

1/4 Cup Chopped Green Onions

2 - 10" Flour Tortillas (or Whole Wheat)

Directions:
1.  In a small bowl, stir together the Neufchatel cheese, cocktail sauce, crab meat, and chopped green onions.  

2.  Spread half of the cheese/crab mixture on each of the tortillas.  

3.  Roll up tightly.  Wrap in plastic wrap and refrigerate for 1 hour.

4.  Remove from refrigerator.  Slice each tortilla roll-up into 1" slices.

Serve and Enjoy.  You can serve with side of cocktail sauce if you'd like.

Creamy Tomato Soup with Crusty Cheese Bread

One tradition I kept from my family was sering some sort of soup on Christmas Eve.  There is something heart-warming and cozy about a big bowl of soup.  This year, I made a Creamy Tomato Soup served with Crusty Cheese Bread.  I took a shortcut and bought the bread (a Ciabatta loaf from the grocery store).  Aaron told me it was one of the best soups he's ever tasted, so this will become a regular recipe in our household (and it is SO easy)!

Soup Ingredients:
2 Tbsp. Butter
2 Tbsp Minced Garlic
1 Can (28 oz) Crushed Tomatoes or 2 Large Chopped Tomatoes

2 Cups Chicken Broth (Sodium-Free)

2 Tbsp. Fresh Basil (or 2 tsp. Dried Basil)
1 tsp. Black Pepper
1/2 Cup Light Cream

Bread Ingredients:
1/2 of a Ciabatta Loaf, cut into 1" slices
Olive Oil
2 tsp. Garlic Powder
1 1/2 Cups Shredded Cheese (I used Mexi-Blend, but could use Cheddar, Swiss, or whatever you'd like)

Directions:

1.  Preheat Oven to 325 degrees.
2.  Over medium heat, in large saucepan, combine butter, minced garlic, tomatoes, and broth.  Once soup begins to bowl, turn heat to low.
3.  Over low heat, stir in basil, pepper, and light cream.  Simmer for 15 minutes, stirring occasionally.
4.  Meanwhile, place bread slices on a baking sheet.  Lightly drizzle olive oil over each slice.  Top with garlic powder and shredded cheese.
5.  Bake bread slices for 7-9 minutes, or until cheese melts.

Serve a bread slice with a bowl of soup immediately and 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.