strawberry salad

It's the time of year when I recommit myself to eating healthy...but that doesn't mean I want to give up desserts.  I've found this to be the perfect sweet treat, especially on a hot day.  When made with Sugar Free Jello, it's ZERO Weight Watchers points...whoohoo!  But even as a full-sugar dessert, it's one I don't feel guilty giving my kiddos.  Add chopped pecans or even sneak in some fiber for some extra goodness!

Strawberry Salad

• 3 small packages of strawberry Jello
• 1 cup boiling water
• 20 oz. frozen strawberries (no sugar added)
• 20 oz. can crushed pineapple (well drained)
• 3 medium bananas (mashed)
• 1 cup fat-free Greek yogurt

Combine Jello with boiling water.  Stir until mixture dissolves.  Fold in strawberries, pineapple, and bananas.  Pour half of mixture in 12x8 dish and refrigerate until firm.  Spread yogurt over chilled mixture.  Gently spread remaining mixture over yogurt and return to refrigerator.  

amish hotcakes

Amish Hotcakes
adapted from Gooseberry Patch's Hometown Christmas

• 1 1/4 cup flour
• 3/4 cup whole wheat pastry flour
• 1 cup quick cooking oats, uncooked
• 1/4 cup brown sugar, packed
• 2 t. baking powder
• 1 t. baking soda
• 1 t. salt
• 2 t. cinnamon
• 2 eggs
• 2 cups buttermilk
• 2 T. oil
• 1/2 cup chocolate chips

In a large bowl, combine flours, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.  Add eggs, buttermilk, and oil, mixing until just blended.  Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.  Cook until bubbles form on top; turn over and cook until second side is done.  Makes about 12 pancakes.

apple turnovers

These are easy...and delicious!

Apple Turnovers

• 1 apple, peeled and chopped
• 10-12 sheets Phyllo dough, thawed
• 2 T. plus 1 t. butter or margarine
• Cinnamon
• 1 t. sugar
• 1/2 cup powdered sugar
• 1/4 t. vanilla
• 2 t. milk or milk substitute

Melt two tablespoons of butter.  Spread a sheet of Phyllo dough on counter and brush melted butter over top.  Layer another Phyllo sheet on top.  Continue until you have a stack of dough about 5-6 sheets high.  Repeat.

For each turnover, place 1/2 of the apple pieces the center of the dough.  Sprinkle with cinnamon and 1/2 t. sugar.  Fold sides in and roll up like a burrito.  Bake at 350 for 20-30 minutes, or until filling is cooked.

For icing, mix together powdered sugar, vanilla, and enough milk to form a glazing consistency.  Spread glaze over warm turnovers.  Serves 4.

oven roasted asparagus

Oven Roasted Asparagus

• 1 lb. asparagus, trimmed
• 1 T. olive oil
• 1 t. garlic
• salt and pepper (and any other spices) to taste

Place asparagus spears in single layer on foil-lined cookie sheet.  Drizzle with olive oil, and sprinkle garlic over top. Season to taste.  Broil in oven for 10 minutes, or until crisp-tender.  Serves 6.

Nutrition: 36 cal, 2g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 389mg sodium, 3g carbs, 2g fiber, 1g sugar, 2g protein, 11% vit. A, 7% vit. C, 2% calcium, 9% iron.

Linked up with This Week's Cravings: Thanksgiving Dinner!

bacon-veggie fried rice

Bacon-Veggie Fried Rice

• 2-3 slices of bacon, diced
• 1 cup mushrooms, sliced
• 1 cup baby carrots, cooked until crisp-tender
• 1 cup cold cooked rice
• 2 T. soy sauce

In a nonstick pan, cook bacon and mushrooms until bacon is cooked through and mushrooms are tender.  Add carrots and stir.  Add rice and stir until mixed thoroughly.  Add soy sauce; cook and stir until mixed through and thoroughly heated.  Serves 3.

bacon-infused risotto

Bacon-Infused Risotto

• 3 slices bacon, diced
• 1 cup sliced mushrooms
• 1 cup baby carrots
• 1 cup Arborio rice
• Garlic powder (to taste)
• Oregano (to taste)
• Black pepper (to taste)
• 4 cups reduced-sodium chicken broth, warmed
• 1 cup diced, cooked chicken breast
• 1/4 cup grated parmesan cheese

Cook bacon in a nonstick skillet until crispy.  Remove bacon for later use, leaving bacon grease in skillet.  Saute mushrooms and carrots in bacon grease until the mushrooms are tender.  Add rice and saute for 3-4 minutes.  Add spices to taste.  Pour 1/2 cup of chicken broth into skillet; cook and stir until liquid is completely absorbed.  Continue adding chicken broth (1/2 cup at a time, letting it absorb in between each addition) until rice is al dente or reaches desired tenderness.  Stir in diced chicken and Parmesan cheese; allow cheese to melt.  Top each serving with cooked bacon pieces.  Serves 4.

Nutrition: 293 cal, 5g fat, 2g sat fat, 0g trans fat, 25mg cholesterol, 719mg sodium, 44g carbs, 2g fiber, 2g sugar, 16g protein, 108% vit. A, 6% vit. C, 8% calcium, 18% iron.

jalapeno bacon cheeseburger risotto

Jalapeno Bacon Cheeseburger Risotto

• 4 cups beef broth
• 1 lb. hamburger or ground turkey
• 6 slices bacon or turkey bacon, diced
• 1 cup sliced mushrooms
• 1-2 jalapenos, diced
• 1 cup arborio rice
• 1 cup shredded cheddar (optional)

Heat the broth on low in a saucepan.  Meanwhile, brown hamburger or ground turkey in a nonstick skillet; remove and keep warm.  Cook bacon in the same skillet until crispy; remove and keep warm.  Add mushrooms and jalapenos to the skillet; cook and stir on medium heat until mushroom is tender.  Add rice and cook and stir for 4-5 minutes, adding butter if skillet is too dry.  Add 1/2 cup of broth, cooking and stirring until liquid is completely absorbed.  Continue adding broth 1/2 cup at a time, cooking and stirring until liquid is completely absorbed, until rice reaches desired consistency.  Add cooked meat and stir in cheddar until melted.  Serves 6.