And the morale of the story is....listen to your kids!

Those of us who are lucky enough to have children know the joy of raising them. We hope to impart wisdom and knowledge and cross our fingers that we did everything right. So it was with pride and amusement  that I took a step back this week and realized the knowledge that I have gained from them.
I am blessed to have 3 wonderful kids. They have taught me skills that are unique to each of them. My son, C, has an extraordinary ability to view things from a different angle. Give him a situation and he usually can pinpoint a different way to look at it. Perhaps it is this unique quality that makes him an awesome photographer.  From him I have learned not to take life too seriously. Oh, and also, how to take a mean eggplant photo. I can stare at the dish, take 100 pictures and not be satisfied. He can pick up the camera and with a click of the shutter take an awesome photo. Today's pictures are courtesy of C. As a matter of fact, if you ever see an extremely good picture on this site....it probably was taken by him.  Feel free to check out his photo website www.flickr.com/photos/thinmints137

From my daughter, S, I have learned to take true joy in the simple things in life. She was absolutely elated that her local produce market reopened on Sundays after a short hiatus. And her whole face lights up with joy when she talks about honey crisp apples! (Do yourself a favor and go buy them. We are talking about huge, sweet, juice running down your arm, apples here people!)

From my son, M, I have learned cooking techniques. He used to be a professional chef, so from him I have learned that it takes a hot pan, a superduper hotpan, to get a nice brown sear on the food without over cooking it. And I have been known to interrupt his day with a questions like, "How do you cook broccoli raab?".

So I dedicate this week's post to my children....who have taught me more than they will ever know!

This is a slimmed down version of eggplant parmigiana. Baking the eggplant gives this dish a crispy texture without the fat that comes from frying.

Eggplant Parmigiana

(http://www.weightwatchers.com/)

1 spray cooking spray

1/3 cup seasoned bread crumbs, italian style

1 tablespoon grated parmesan cheese

 1 teaspoon italian seasoning

1/4 teaspoon garlic powder

1 medium raw eggplant

2 large egg whites, lightly beaten

1 1/2 cup tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

Preheat oven to 350 degrees. Coat a 13x9 inch baking dish with cooking spray and set aside. Combine bread crumbs, parmesan cheese, italian seasoning and garlic powder in a medium size bowl. Set aside. Remove skin from eggplant and trim off ends.  Slice eggplant into 1/2 inch slices.  Dip eggplant first into egg whites and then into bread crumb mixture.  Bake eggplant on nonstick cookie sheet until lightly browned, about 20-25 minutes, flipping once.  Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese.  Repeat with 2 layers in the same order.  Bake until cheese is melted and sauce is bubbling, about 10 minutes more.  Slice into 4 pieces and serve.

Sauteed Yellow Zucchini

No real recipe here, folks. Just get the pan screamin' hot, spritz with cooking spray or add a little bit of oil and saute the veggies with some salt, pepper and garlic powder

To those of my friends and future friends who celebrate the Jewish New Year, I send my and my husband's best wishes for a happy, healthy and joyous new year. May your year be full of welcome surprises, juicy apples,  and wishes fulfilled.

Enjoy! Happy Eating!

If I live in South Jersey...does it count as Southern Cooking??

Move over Colonel Sanders...this is finger lickin' good! How does Southern Oven Fried Chicken, Corn Bake and Broccoli Raab with Pine Nuts and Golden Raisins sound? So good that your mouth is watering at this very moment, right? Dinner last night was so wonderfully good that I just had to share. This is comfort food at its best.

Southern Oven Fried Chicken
(Weight Watchers New Complete Cookbook)

1/2 cup fat free buttermilk (feel free to substitute lo fat italian dressing)
1/2 cup cornflakes, crushed

3 Tbl flour                                          
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds skinless chicken parts
4 teaspoons canola oil


Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray.  Pour buttermilk (or dressing) into large shallow bowl.  On a sheet of waxed paper combine the cornflake crumbs, flour, salt and pepper.  Dip the chicken in the buttermilk (or dressing) and then dredge in the cornflake mixture, coating completely.  Place the chicken on the baking sheet and drizzle with the oil.  Bake 30 minutes, then turn the chicken over.  Bake until cooked through, 15-20 minutes longer.

Per serving: ( 2 small pieces or one large), 229 calories, 10g fat, o fiber


I made a full fat version of this corn bake last Thanksgiving and everyone LOVED it! Imagine my surprise when I saw a slimmed down version in my Cooking Light magazine. Make this and your family will love you too, only skinnier and healthier.

            Corn Bake

      (Cooking Light Magazine)

       2 cups corn kernels

       1 (14 3/4 oz) can cream style corn

       1 (8 1/2 oz) box corn muffin mix

       1 cup low fat buttermilk

       2 tablespoons light butter, melted

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with nonstick spray.  Mix corn, creamed corn, corn muffin mix, buttermilk and butter in a large bowl.  Pour batter into prepared pan. Bake until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Per serving: (1/10 of bake. Nice and big!!) 178 calories, 5g fat, 3g fiber, 4g protein

Broccoli Raab with Pine Nuts and Golden Raisins

(Vegetarian Times)

3/4 lb broccli raab, tough ends and large leaves removed, cut into 2 inch pieces

1 tablespoon olive oil

1 clove garlic, minced (about 1 teaspoon)

1/8 teaspoon red pepper flakes

1 tablespoon pine nuts

1 tablespoon golden raisins

Bring large pot of salted water to a boil.  Add broccoli raab and cook 2 minutes, or until bright green.  Drain and run under cold water to stop the cooking process. Drain again.  Heat oil in nonstick skillet over medium high heat.  Add garlic and red pepper flakes, and cook 1 minute, or until fragrant.  Add broccoli raab to pan, and saute 2 to 3 minutes, or until crisp-tender.  Stir in pine nuts and raisins, and season with salt. (I added a little more pine nuts and raisins which increases the nutritionals a little)

 Per serving: (1/2 recipe) 140 calories, 5g protein, 10g fat, 1g fiber

( fat is a little high in this recipe, cutting some nuts will bring it down a bit)

And this is what it looks like when you put all these yummy dishes together . Enjoy!  Happy Eating!!

If I have my cake...why can't I eat it? 3 desserts...3 ingredients

I never understood the adage "You can't have your cake and eat it too."  If I have cake in front of me.. you can be sure that I want to eat it!! Life is too short never to eat dessert so I am always trying to find sweet endings that are not only low in calories and fat, but also delicious. Here are 3 easy, easy desserts that all have simply 3 ingredients. One is a favorite "go to" dessert when you just MUST have some chocolate. One is an oldie but a goodie. And one is a new idea that I discovered in one of my favorite South Jersey restaurants.

Make this chocolate cake and don't tell anyone that it is low fat. See it disappear before your eyes.

So Easy Chocolate Cake

1 box chocolate cake mix (any kind. The deeper the chocolate, the better)

1 cup water

1 small can pumpkin (not pumpkin pie mix)

Preheat oven to 350 degrees. Grease 9x13 inch pan and set aside. Empty chocolate cake mix into large mixing bowl. Stir in water and mix well.  Add pumpkin and mix well. (mixing can be done by hand...you see, I told you this recipe was easy!) That's it. Do not follow directions on cake box...only use these 3 ingredients. Pour chocolate mixture into prepared pan and bake for 30 minutes. Cut into 24 pieces.

Serving size: 1 piece 93 calories, 2g fat, .5 g fiber

You loved these as a kid and will love them as an adult too! They are surprising low in fat and calories and are a sure crowd pleaser. 3 ingredients and super duper easy!

Rice Krispie Treats

3 tablespoons margarine

1 package (10oz about 40) regular marshmallows

6 cups rice krispies cereal

Melt margarine in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.  Add rice krispies cereal.  Stir until well coated.  Using buttered spatula or waxed paper, press muxture evenly into 13x9 inch pan coated with cooking spray.  Cut into 24 pieces when cool. 

Serving size: 1 piece  98 calories, 1g fat, <1g fiber

                               

Upscale does not have to be difficult to make...and it does not have to be fattening. I discovered this next dessert at one of my favorite South Jersey restaurants, Pasta Pomodoro. http://www.pastapomodoronj.com/ Why is it a favorite...because the food is delicious! It also happens to be very healthy minded with a menu that boasts not only an award winning gluten free menu, but attention to detail when it comes to healthy cooking. Their menu posts the nutritional stats on many of their dishes so you can choose wisely while at the same time be sure that there is no hidden fat or calories in the dish. And, it is a BYOB which always makes me happy! This dessert was a nice, fresh, surprising way to end our fabulous meal. It was so easy that I decided to recreate it at home.

Sweet Mission Figs

3 mission figs

pine nuts

agave nectar

Pour agave nectar on plate in a swirling fashion.  Arrange figs and nuts on top.  Pour more agave nectar on top. (agave nectar is similar to honey, but a little sweeter, thinner and lighter. It is a good alternative to sweeteners like sugar or articifial sweeteners)

Enjoy!  Happy eating!!

Join the "Clean Plate Club!"

The response to my new blog has been overwhelming! Thanks go out to all my friends and future friends who have been so enthusiastic about this new venture. You guys rock!! I have had requests for all different types of dishes and will try to vary the menu with each post.

I have kept my husband very busy this week with new recipes. These recipes are so incredibly good. Seriously folks, I am talking restaurant quality good! Try them out and let me know what you think.

Turkey Milanese

 (Weight Watchers Magazine Sept/Oct 2009 issue)

Grated zest and juice of 1 small lemon

2 Tbsp. water

1 1/2 tsp. olive oil

1/4 tsp. honey

1/4 tsp. salt

1/4 tsp. black pepper

1 c. cherry tomatoes, halved

4 c baby arugula

3 Tbsp. Italian seasoned dried bread crumbs

2 Tbsp. grated Parmesan cheese

4 (1/4 lb) turkey cutlets

To make the salad, whisk the lemon zest and juice, water, oil, honey, salt and pepper in a medium bowl; stir in the tomatoes. Top with the arugula (do not toss). Mix the bread crumbs and Parmesan cheese in a small bowl; spread evenly on a sheet of wax paper. Lightly spray 1 of the cutlets with the nonstick spray then coat both sides with the bread crumb mixture. Transfer to large plate and repeat with the remaining cutlets and bread crumb mixture. Spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the cutlets and cook until browned and cooked through, about 3 minutes on each side. While the cutlets are cooking, toss the salad. arrange on platter and top with finished cutlets. Drizzle with any remaining salad dressing.

Serving size: 1 cutlet , 1 cup salad. 193 cal, 5g fat, 7g carbs, 1g fiber, 30 g protein

Barbecued Pork Chops

(Cooking Light Magazine June 2009 issue)

2 Tbsp. dark brown sugar

2 Tbsp. low sodium soy sauce

1 Tbsp. dark sesame oil

1 Tbsp. pineapple juice

2 tsp. minced fresh garlic

1 1/2 tsp. sake or vermouth

1/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

4 (4 oz) pork chops (about 1/2 inch thick)

cooking spray

1/4 tsp. kosher salt

1 tsp. sesame seeds, toasted

Combine first 8 ingredients in a zip lock plastic bag; add pork to bag. Seal; marinate at room temperature at least 25 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan; bring to a boil. reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade; sprinkle with sesame seeds.

Serving size: 1 pork chop. 195 cal, 9.4 g fat, 17.7 g protein, 8.9g carbs, .3g fiber

I invite you to join my hubby in the "Clean Plate Club"! Enjoy!!!

Do you love to eat???

I love to eat. I love to eat healthy, good, tasty food that is easy to prepare, nutritious and filling. I also know that my friends love to eat because they are always calling asking for easy recipes that they can also prepare! I have created this blog so all my friends can enjoy the easy recipes I have found and share my newly discovered passion for cooking!


I don't claim to be a fancy chef who creates magnificent meals...but I do enjoy finding recipes and trying them out on my ever so willing husband! When possible, I will post accompanying nutritional information.

Feel free to join me on my journey and pass this blog along to all your friends and my future friends. Best wishes for a balanced lifestyle of healthy cooking and joyful eating!!

This week I made two fabulous recipes I found on http://www.hungry-girl.com/

So Fancy Fish Pak

6 oz tilapia

8 thin (or 6 thick) asparagus stalks, tough ends removed

2 slices lemon

1 tsp. light whipped butter or light buttery spread

1/2 tsp. chopped fresh parsley

1/2 tsp. crushed garlic

1/8 tsp salt

Directions: Preheat oven to 375 degrees. In small bowl mix together butter, parsley, garlic and salt to form a thick paste. Set aside. Lay a large piece of aluminum foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus. Spread the butter mixture evenly over the fish, and top with the lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well sealed packet. Place packet on baking sheet and cook in the oven for about 15-20 minutes until asparagus is tender and fish is cooked through. Allow packet to cool for a few minutes, and then cut to release steam before opening completely. Makes 1 serving
205 calories, 4g fat, 412mg sodium, 6g carbs, 2.75g fiber, 3g sugars, 35g protein

Strawberry Margarita Mousse

1 large (8 serving) pkg. JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 cups frozen unsweetened strawberries, mostly thawed

1 1/2 cups Cool Whip Free, thawed

1 cup cold Sprite Zero (or any diet lemon lime soda)

1/4 cup plus 1 tsp (2 1/2 oz) tequila

3 tbsp. lime juice

Directions: In medium-large bowl, combine gelatin mix with 1 cup boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes until slightly thickened but not set. (Do not over refrigerate). Using electric mixture, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. refrigerate for a least 2 hours, until mostly firm.


Serving size- 1 cup. 107 calories, 0g fat, 107mg sodium, 13g carbs, 1g fiber, 6g sugars, 2g protein

ENJOY!!!!!