My weekend was successful, for the most part! Made kale chips, tried 3 new recipes, had 2 long runs (not 5 and 6 miles…but 5 1/4 and 5!), lifted weights (once…oops), watched Food, Inc., watched Illinois BEAT Indiana (WOOT!), and finished the “Recipes” tab*.
* If you would, please make me aware of any recipes that have messed up formatting. When I made the switch from Blogspot to WordPress my post formatting got completely messed up 🙁
I made THREE new recipes, and they all come with high regards from the Prevention household!! 😉
2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
1/3 cup dried cranberries*
Preheat oven to 300°.
Combine first 5 ingredients in a medium bowl.
Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries*. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
Yield: About 4 3/4 cups (serving size: about 1/2 cup)
CALORIES 196 FAT 6.8g FIBER 3.6g
*I substituted golden raisins as I am in “Operation Pantry Clean-Out” mode. It’s DELICIOUS!!!!!!! So easy, too!
Homemade Barbeque Sauce
Source: Jessica at How Sweet It Is
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
4 tablespoons sugar
1/2 tablespoon molasses
1 teaspoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Combine all ingredients in a saucepan and let come to a boil. Reduce to a simmer and cook uncovered for approximately 2 hours, stirring occasionally. The mixture will thicken and reduce a bit.
Jessica was so cute in her post yesterday, nearly insisting everyone tries this recipe! 😉 I had everything on hand, so I gave it a go. And, I give it a BIG thumbs up! It was the perfect addition to leftover brisket! Thank you, Jessica!
And last, but certainly not least…
Cheese and Shrimp-Stuffed Poblanos
Source: Cooking Light – January 2010
1 red bell pepper
8 poblano peppers
2 Tbsp olive oil
1 pound peeled and deveined medium shrimp, chopped*
1/2 tsp salt, divided
5 garlic cloves, minced
1 1/2 Tbsp all-purpose flour
1/4 tsp ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divded
3/4 cup (3 ounces) shredded Chihuahua cheese
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole plobanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken on all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
- Heat a large skillet over medium-high head. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
- Add garlic to pan; saute 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and lime juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed peppers and two tops on each plate.
Yield: 4 servings of 2 peppers each
Nutrition Information (per serving): 367 calories; 18.7 g. fat (7.5 g. saturated fat, 8 g. monounsaturated fat. 1.9 g. polyunsaturated fat); 32.9 g. protein; 20.2 g. carbohydrate; 2.1 g. fiber; 206 mg. cholesterol; 4.4 mg. iron; 649 mg. sodium; 306 mg. calcium
*I used cooked shrimp and defrosted them ahead of time. I sauteed them for approximately 1 minute in oil, as to not over-cook and simply heat through.
This dish was EXCELLENT! It’s not quite a meal, but certainly more than an appetizer, so I’m going with a light meal 🙂 I recommend making this when you have time, and be sure to do the prep work ahead (chopping, squeezing, thawing, etc.).
Last night, we had a “comfort” dish from our days in Italy — we re-created our favorite Italian pizza…the Sacro Monte.
Yesterday we took Lily on a long walk in the FREEZING cold. As a joke, I dared hubby to wear his HUGE hat from Russia. He agreed, and talked me in to doing the same. So there we were, in Tulsa, with our Russian hats, walking our dog wearing her Fighting Illini basketball coat…it was quite the sight!
- How was your weekend? Did you try any new recipes or fun, delicious foods?
- Have you ever made homemade granola? ‘Cause you should!
- Would you laugh at passerby’s wearing Russian hats? I would!
Make it a wonderful, healthy, happy week!! Thanks for reading! 😉