Saturday, November 20, 2010

Healthy Stuffin Muffins

 A few weeks ago I received a loaf of Nature's Pride Oven Classics 100% Whole Wheat Bread as a part of the Foodbuzz Tastemaker Program. I decided it would be perfect to make a "healthified" version of my favorite Thanksgiving side dish- stuffing! Although I suppose it is technically dressing since it isn't stuffed into a turkey. However, "Dressing Muffin" doesn't quite have the same ring to it as "Stuffin Muffin!" I love the muffin form because it not only bakes faster, but it is also a perfectly portioned serving.  Try adding these to your Thanksgiving table for a yummy and healthy side dish!
Makes 12 Stuffin Muffins
  • 10 pieces of whole wheat bread, toasted
  • 1 tsp olive oil
  • 2/3 cup finely diced onion
  • 2/3 cup finely diced carrot
  • 2/3 cup finely diced celery
  • 1 cup reduced sodium chicken broth
  • 2 tsp poultry seasoning
  • 3/4 cup Trader Joe's butternut squash soup 
  • 1 egg, beaten
  • salt and pepper
  1. Preheat oven to 375 F.
  2.  Cut toasted bread into cubes and put in a medium bowl.
  3. In a nonstick skillet over medium heat, saute the onion, carrot, and celery in olive oil. Sprinkle with salt and pepper.
  4. Once the veggies begin to soften, add the poultry seasoning. Add a splash of chicken broth and stir around to evenly coat the veggies with the seasoning.
  5. When the veggies have softened, add them to the bowl with the bread cubes.
  6. Add the egg, butternut squash soup, and chicken broth to the bowl and stir around so bread absorbs all the liquid.
  7. Let sit for a few minutes to soak.
  8. Spray a muffin pay with nonstick cooking spray. 
  9. Divide the batter evenly among the muffin pan.
  10. Bake until cooked through- about 25-30 min.

Thursday, November 11, 2010

Skinny Mashed Potatoes

 Mashed potatoes are a classic American side dish, but I always shy away from them because the generally have so much butter and cream added to make them "good." I have made some in the past that I thought turned out ok, but they weren't really "blog-worthy." Now I am happy to say that I have found the recipe that I will be making from now on! They don't have to be unhealthy to taste good!
  Skinny Mashed Potatoes (Serves 4)
  • 1 lb red potatoes, diced
  • 8 oz cauliflower
  • 1/4 cup milk 
  • 1/4 reduced sodium chicken broth
  • 1 oz reduced fat cream cheese
  • 1/4 tsp ground black pepper
  • 3/4 tsp kosher salt (use less if using regular table salt) 
  • chives (optional) 
  1. Steam potatoes and cauliflower until fork tender.
  2. Heat milk, chicken broth, and reduced fat cream cheese in a microwave-safe bowl for about 30 seconds.
  3. Add potatoes, cauliflower, salt, and pepper to the bowl.
  4. Mash all ingredients together until desired consistency is reached. (Don't use a food processor or hand blender unless you want them to be like glue... learned that one the hard way!)
  5. Top with chives and serve!
Approx nutrition facts per serving:
Calories: 115
Fat: 0.5 g
Carbs: 23g
Protein: 5g

Saturday, November 6, 2010

Rustic Cranberry Apple Galette with Preserved Walnuts

 I love "rustic" dishes because basically that means you don't have to be precise or make it look perfect. It's charming all on its own. This galette was full of fall flavors, and I loved that it wasn't overly sweet. I also liked the pop of the tart cranberries contrasted with the sweetness of the apples. The addition of the preserved walnuts was a special treat, but you can definitely substitute regular walnuts or leave them out altogether. I had never even heard of preserved walnuts before, but Nick's mom gave us some on our last visit. I was determined to find a way to use them seeing as they aren't the most common ingredient, and this dessert was perfect because they complemented the fruits well. Another plus about this recipe is that it is so easy I was able to throw it together on weeknight!
 Rustic Cranberry Apple Galette with Preserved Walnuts
  • 1 unbaked pie crust
  • 2 large apples, large diced- about 1 lb (I used Jonagold) 
  • 1/2 cup cranberries
  • 1/2 cup chopped preserved walnuts (or regular walnuts)
  • 1.5 Tbsp cinnamon
  • 3 Tbsp sugar
  1. Pre heat oven to 350 degrees F.
  2. Toss apples, cranberries, walnuts, cinnamon and sugar together in a bowl.
  3. Roll out pie crust and place on a baking sheet lined with parchment paper.
  4. Place cranberry apple filling in middle of the pie crust, leaving a border of about 1-2 inches. The pile will probably appear to be too much/too high, but this is ok because it will cook down. 
  5. Bake for about 45 minutes or until pie crust has browned slightly.
  6. Let cool for at least 15-20 minutes before serving.