Orb-bit

Late afternoon is my weakest time of day when I'm trying to stay away from sweet treats.  I'm usually hungry and tired, but dinner won't be ready for over an hour.  I need something to take the edge off while keeping me on course with my diet.

These little orb-bits are sweet, salty, crunchy, and packed with protein.  They use pantry ingredients, are quick and easy to make, and keep in the refrigerator for days.

Peanut Butter Protein Balls
(click here to print)

1 cup crunchy peanut butter
1/3 cup instant nonfat dry milk powder
1/4 cup honey
1/4 cup granola, very finely crushed (I use GoLean Crunch, for additional protein and fiber)
1/2 tsp. cinnamon (optional)

Coating:  wheat germ, graham cracker crumbs, flax seeds, finely ground peanuts, and/or cocoa powder

Combine the first 5 ingredients and stir until well combined.

Use a small cookie scoop (1 inch diameter) to portion out the balls onto waxed paper.  Chill for about 20 minutes.

Roll each portion into a ball, then roll each ball in your desired coating.

Store in covered container in refrigerator.  Makes about 22 balls at 90 calories each.  Click here for full nutritional breakdown.

Mmmm, these are satisfying on so many levels.

Linking to:

Aunty Alvina

This recipe was given to me by my dear, sweet Aunty Alvina.  She passed away today at the ripe old age of 94; she would have been 95 next week.

Aunty Alvina in 2004 with my children

She was an amazing woman with a beautiful disposition.  I'm convinced that the key to her longevity was her ability to always look at the bright side of life.  I believe that God honored her with a long, healthy life because she always cared so much for others.  She married my Uncle Joe, a widower with two small children, when she was in her 20's. They later had another child.

I always admired their marital relationship, and I remember that I asked for her best advice when I was getting married.  She told me to remember to honor my husband's family as if they were my family, too, and to split our time evenly between both of our families.  Alvina means "wise friend" in the Hebrew language, which definitely described her.

Aunty Al was a fabulous cook, one of those people who can take simple ingredients and make them into the most delicious comfort food.  This recipe is made with pantry ingredients, but it doesn't taste like it.  It is a recipe I pull out often, and whenever I do, I think of Aunty Al.  In the past several years, when we would visit her in the summertime, we would always go to breakfast at Cracker Barrel because she loved their waffles!  And I love hers....and her.  I will miss you, Aunty Al, but I know that you are rejoicing in the presence of Jesus our Savior tonight.  I cannot wait to see you again in heaven.  XOXO

Aunty Alvina's Belgian Waffles

(click here to print)

2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)

1 large egg

3 Tbsp. vegetable oil

12 oz. can DIET 7-Up OR Sprite OR club soda

Preheat oven to 200 degrees.

Lightly oil a Belgian waffle maker.  While it is preheating, mix all ingredients.  Pour about 1/3 cup of batter onto waffle iron and close lid.  Cook until golden brown, 3-5 minutes depending on your waffle iron.  

To keep waffles warm while making others, place in preheated oven with a sheet of foil between each waffle.  Serve immediately with toppings of your choice.

My Porridge is Just Right!

Have you tried McDonald's Fruit & Maple Oatmeal yet?

I had a coupon for a freebie and tried it today.  It's quite good: creamy oatmeal is topped with crispy apple bits, golden and regular raisins, craisins, and maple-flavored goodness.  It's not too bad nutritionally, either: 290 calories and 5 grams of fiber.  There are 32 grams of sugar, though, but some of that is naturally-occurring in the fruit.

I hope this product makes it because I think that whenever a fast-food restaurant offers healthier alternatives, it is a good thing.  One potential drawback could be the price, though.  It is $1.99.  I don't know about you, but that price gave me pause because for $2, I can buy a 42-oz. canister of generic quick oats.

I used to buy Quaker instant oatmeal (the individual packets), either flavored or plain.  Those are tasty but also quite pricey when you consider that there are 10 per box, and you probably need 2 per serving (at least I do!).  Believe it or not, I now make my own "instant" oatmeal with quick oats.

Bring about a cup of water to a rolling boil in the microwave (about 3 minutes).  Then pour some over 2/3 cup of raw quick oats and stir.  Use enough water so it looks "soupy," because the oatmeal will absorb a ton of the water. Let it sit for a few minutes.  Then add whatever toppings you like.

I prefer my oatmeal firm, not mushy, but if you like it creamier, you could use milk instead of water for the liquid.  My kids love oatmeal this way, too.  Porridge my way is just right.

Source


Try it and let me know what you think!

Souper Snappy Tomato Soup

Tomato soup has never one of my favorites until I had the Tomato Basil Soup at la Madeleine.  It was so creamy and flavorful and homemade tasting, very much unlike the red-and-white canned version!  I have made a copycat  of their recipe before and it is very good, but it contains heavy cream.  I'm trying to lose a little weight and wanted to try a tomato soup without cream.  Cooks Illustrated is the source for this version which uses white bread to add body.  Because it comes together in a snap, I classify this as a ch-eat!

Creamless Creamy Tomato Soup
Source:  Cooks Illustrated Magazine
(click here to print recipe)

2	T. extra virgin olive oil (original recipe called for 1/4 cup but I cut it back)
1	medium onion , chopped (about 1 cup)
3	medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
	pinch hot red pepper flakes (optional--I used 1/4 tsp.)
1	bay leaf
2	28-oz. cans whole tomatoes packed in juice
1	T. brown sugar
3	large slices good-quality white bread, crusts removed, torn into 1-inch pieces
2	cups low-sodium chicken broth
2	T. brandy (optional--I omitted)
1/4	cup chopped fresh chives or green onion tops

Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf.

Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain.

Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. 

Return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives or green onions, and drizzle with olive oil, if desired.

I estimated that this makes about six 12-oz. servings with about 170 calories per serving.

I don't have an immersion blender, but using it to blend the soup in the pot would be ideal if you own one.  I thought I would give an electric mixer a try instead.  EPIC FAIL.  Take my word for it.

Greek is Chic!

Yesterday was one c-r-a-z-y day!  You know the kind:  work, carpooling, after-school activities, more work.  In the accounting world, January is a beating.  But I still wanted to put a healthy dinner on the table for my family.  And I wanted to keep my New Year's resolution (at least for the first week!) to eat healthier.

Enter this Greek Salad with Grilled Chicken, which came together in about 30 minutes.  Take that, Rachel Ray.  It fit the bill: light, healthy, and fast.  Do you hear me, Ellie Krieger?  Sandra Lee calls this kind of dinner "semi-homemade."  I call it a "ch-eat."  (Guess I watch too much of the Food Network.)

Greek Salad with Grilled Chicken
Adapted from Allrecipes.com
(click here to print recipe)

Greek Salad Dressing and Marinade
1/2 cup olive oil
1 1/4 tsp. garlic powder
1 1/4 tsp. dried oregano
1 1/4 tsp. dried basil
1 tsp. freshly ground pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. dijon mustard
2/3 cup red wine vinegar

Combine all ingredients and stir well.  Set aside.

Salad Ingredients
Large bag baby spinach or chopped romaine or some of both
1 large cucumber
1/4 of a large red or sweet onion
Pitted Greek olives and marinated feta cheese from the olive bar at your grocery
    (or buy jarred, pitted Kalamata olives and a block of feta cheese and cut some up)
2 small plum tomatoes
3-4 boneless, skinless chicken breasts, pounded to even out the thickness

Use about 1/3 cup of the salad dressing to marinate the chicken breasts at room temperature for about 15 minutes.  Preheat your grill.

In the meantime, wash and spin dry the lettuce and/or spinach.  Peel and slice the cucumber, slice the tomato, and finely chop the onion.  If you're using a block of feta, cut it into small cubes.  Refrigerate the salad ingredients.

Grill the chicken breasts for about 7 minutes per side on medium-high heat.

Cut chicken into pieces.  Remove the salad ingredients from the refrigerator and load onions, greens, olives and feta into a gallon-sized ziptop bag.   Pour in enough dressing to coat the leaves lightly.  Shake it up.  Plate the salad and decoratively arrange the tomatoes, cukes, and chicken on top, dividing evenly into 4 portions.

To minimize the mess and maximize the flavor, toss large salads in ziptop bags.  You will use less salad dressing, and it will be more evenly distributed.  Besides, it's fun to shake it up!  I buy gallon and 2-gallon sized ziptop bags at the Dollar Tree for just this purpose.