S'mores Rice Krispie Treats

A year... almost an entire year has passed since I took the time to update this blog and share recipes :-( After such a crazy amount of time I really can't think of anything that would justify such a prolonged absence, so I'll just leave that be and offer up this fabulous bit of pure YUM:

S'mores Rice Krispie Treats! I know I am not the first, and these are definitely not the most gourmet or special SRKTs you could dig up online, but they came together fast, easily, and taste delish!
Without further ado....... here's the recipe.

S'mores Rice Krispie Treats

Ingredients:
3 tbsp butter or margarine
2 cups slightly crushed Golden Grahams (or the no-name version, which is what I used; moms have to    budget!!!!!)
4 cups Rice Krispies (or, as before, no-name)
1/2 cup Chocolate Cheerios
1 10 oz bag marshmallows (save plastic bag they came in; trust me!)
1/2 cup chocolate chips

Directions:
Line a 9x13" pan with aluminum foil or wax paper. Spray lightly with cooking spray or lightly grease with margarine. In a large bowl, combine cereals and toss gently. In another large bowl, measure out butter or margarine. Melt in microwave, approximately 30 seconds; add marshmallows and return to microwave. Cook in 30 second intervals, stirring each time you check, just until marshmallows puff up. Working quickly, dump cereals into the marshmallow bowl and stir quickly and thoroughly. Add chocolate chips and pour the whole thing into the prepared pan.
Place plastic marshmallow bag on your hard, lightly spray it with cooking spray and use your greasy, plastic-covered hand to spread and press down the mixture into all corners of the pan. When the whole thing looks nice and uniform, toss the bag, place the pan somewhere to let it cool and set, and prepare to be AMAZED.

I know my picture is not amazing, but these things ARE!

Once cool and firm, cut into 24 squares and serve. 
Nutritional information will be added soon :-)

Pumpkin Pudding Pops

So the other day I made pudding pops for the kiddos. Super yummy and chocolately, and just what their little hearts desired. It left me thinking though: could I make something similar in a flavour that *MY* little heart desires?
Of course I could! So I did!

This was the result. And delish does not even come close to describing it!

So without further ado, here's the recipe!

Pumpkin Pudding Pops

Ingredients:
2 1/2 cups pumpkin puree, or canned pumpkin
1 package Jello Vanilla Pudding, fat free
2 cups Cool Whip Free
1 tbsp pumpkin pie spice

Directions:
Combine all ingredients in a large bowl; mix by hand with a whisk until smooth.
Divide evenly among 12 paper Dixie cups; insert a wooden popsicle stick in each and freeze.
To serve: briefly run each under warm water until paper loosens and can be easily removed from pop.
Enjoy!

As always, if you're not watching your calories, go ahead and use regular ingredients, for even more decadent results!

12 Servings

Amount Per Serving
  Calories     41.8
  Total Fat     0.1 g
          Saturated Fat     0.1 g
          Polyunsaturated Fat     0.0 g
          Monounsaturated Fat     0.0 g
  Cholesterol     0.4 mg
  Sodium     47.5 mg
  Potassium     141.0 mg
  Total Carbohydrate     10.7 g
          Dietary Fiber     0.6 g
          Sugars     4.4 g
  Protein     0.8 g

Banana-Raspberry Muffins

Yet another muffin offering! I seem to be going wild for muffins right now; could be the fact that my son is turning into a late-night snacking machine, and since he is a very slender young man, with a pretty spare appetite due to his medication, I try to have healthy snacks available for him. This is most definitely not an original recipe; lots of other bloggers have bananaberry muffin recipes floating around, and I am sure that a few got all mushed together in my head to help create this one.

Banana-Raspberry Muffins
Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp  cinnamon
2 ripe mashed bananas
2 eggs
2/3 cup brown sugar
3 tbsp canola oil
3 tbsp low fat plain yoghurt
1 teaspoon vanilla extract
1 1/2 cups raspberries (I use frozen)

Directions:
 Preheat oven to 400°F
Grease or line 12 muffin cups.
In a large bowl, sift together dry ingredients with a wooden spoon until almost blended and make a well.
Beat bananas, eggs, brown sugar, butter and vanilla in a bowl until well mixed. Add to dry ingredients and
stir just until combined.  Gently fold in berries
Spoon into prepared cups evenly. Bake 20-25 minutes or until golden. Cool on wire rack.
Makes 12 good-sized muffins

Nutritional Analysis:
 Amount Per Muffin
  Calories     216.4
  Total Fat     4.9 g
          Saturated Fat     0.7 g
          Polyunsaturated Fat     1.4 g
          Monounsaturated Fat     2.5 g
  Cholesterol     31.4 mg
  Sodium     202.1 mg
  Potassium     206.4 mg
  Total Carbohydrate     43.5 g
          Dietary Fiber     2.3 g
          Sugars     19.3 g
  Protein     4.6 g

Brown Rice Meatloaf

So, I have a friend, the awesome Lou, who lives in the UK and has never had meatloaf! Omg! I know! So, I thought I would throw my healthier version of meatloaf up here so she can give it a gander.
Here you go Lou! Just for you, because you're fab xoxo!

Brown Rice Meatloaf
Ingredients:
1 1/2 pounds lean ground beef (not extra lean, as you do need a bit of fat to help bind everything together well)
3 cups cooked brown rice (1 cup uncooked)
1 small onion, finely diced
1 1/2 tsp minced garlic
1 tbsp worchestershire sauce
1 tbsp barbecue sauce
1/4 cup bread crumbs
1 egg, beaten
3/4 cup ketchup
1 tsp dry mustard
1 tbsp brown sugar

Directions:
Preheat oven to 375 F.
Lightly spray two loaf tins with cooking spray. I like to use one glas pan, one disposable pan, so that I can freeze the disposable for a later meal.
In a large bowl, combine the beef, rice, onion, garlic, worchestershire sauce, barbecue sauce, bread crumbs, and egg. Mix very, very well.
Divide in half and pat into pans.
In a small bowl, mix together ketchup, dry mustard, and brown sugar with a fork. Spread evenly over both loaves.
Either pop both in the over and cook for 1 hour, 15 minutes, or, bake one and wrap the other in plastic wrap, then put in a freezer bag, and freeze for a later meal.
Let stand for 10 minutes before slicing.
Makes 2 loaves, 5 servings per loaf
Nutritional Analysis:
Amount Per Serving
  Calories     297.5
  Total Fat     15.3 g
          Saturated Fat     6.0 g
          Polyunsaturated Fat     0.7 g
          Monounsaturated Fat     6.4 g
  Cholesterol     69.5 mg
  Sodium     342.7 mg
  Potassium     255.1 mg
  Total Carbohydrate     23.7 g
          Dietary Fiber     1.3 g
          Sugars     7.3 g
  Protein     14.5 g

Lower Calorie Chicken Enchiladas

Lower-Cal Chicken Enchiladas

Ingredients:
1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, boiled and shredded or 2 cups leftover shredded chicken
1 medium onion, chopped
1 small green pepper, chopped
2 cups 2 % cottage cheese, drained and pureed in a food processor or with a stick blender
1 tsp cumin
1 tsp salt
1 pinch ground black pepper
6 large tortillas
1 cup shredded low fat cheddar cheese
1 batch red enchilada sauce   Please do yourself a favour and actually use the recipe I've linked to. Trust me.
1/4 cup water

Directions:
Preheat oven to 350.
Saute onion and green pepper together until soft yet crisp; sprinkle with cumin, salt, and pepper.
Add chicken and 2 tbsp enchilada sauce. Cook just til heated through; remove from heat and stir in cottage
cheese.
Combine 1/2 cup enchilada sauce and 1/4 cup water in a small bowl; set aside.
Spray a 9x13 casserole dish with cooking spray; pour enchilada sauce/water into the dish.
Set up two plates next to casserole dish. On one, place your tortillas. One at a time, place tortillas on empty plate.
Place 1/6 of filling down the center of the tortilla and roll up. Place seam side down in casserole dish.
Repeat with all tortillas and pour remaining enchilada sauce over top.
Sprinkle with cheese and bake for 20 minutes or until bubbly.

Serve with cilantro-lime rice or tossed salad.

6 Servings
Nutritional Analysis:
Amount Per Serving:
  Calories     448.2
  Total Fat     12.5 g
          Saturated Fat     3.3 g
          Polyunsaturated Fat     1.7 g
          Monounsaturated Fat     5.0 g
  Cholesterol     32.8 mg
  Sodium     1,973.0 mg
  Potassium     327.0 mg
  Total Carbohydrate     51.0 g
          Dietary Fiber     3.7 g
          Sugars     1.9 g
  Protein     31.0 g

Zucchini Basil Muffins

Had to make room in the freezer for the cookies I'll be swapping with my friend Dani and her lovely family, so pulled some shredded zucchini and threw together these yummy little savoury bits of goodness. Enjoy!

Zucchini Basil Muffins
Ingredients:
2 large eggs
1/4 cup evaporated milk
1/2 cup nonfat milk
1/3 cup canola oil
1/3 cup plain yoghurt
2 1/2 cups white flour
1/4 cup sugar
1 tsp salt
1 tbsp baking powder
2 cups grated zucchini (about 2 medium zucchini)
1 tbsp dry basil
2 tsp light parmesan cheese

Directions:
 Preheat the oven to 425°F
 Grease muffin tins.
Combine the eggs, evaporated milk, milk, yoghurt and oil in a large bowl. Combine the flour, sugar, salt, basil and baking powder in another bowl; make a well in dry ingredients. Add liquid to the well and stir just until combined. Batter will be slightly lumpy.
Add the zucchini and stir to blend.
Fill each muffin cup and sprinkle the top with the cheese.
Bake for about 25 minutes or until a light golden colour.
Makes 12 muffins

Nutritional Analysis:
 Amount Per Muffin
  Calories     199.2
  Total Fat     7.7 g
          Saturated Fat     1.1 g
          Polyunsaturated Fat     2.1 g
          Monounsaturated Fat     4.1 g
  Cholesterol     33.3 mg
  Sodium     311.8 mg
  Potassium     191.1 mg
  Total Carbohydrate     27.3 g
          Dietary Fiber     1.3 g
          Sugars     6.4 g
  Protein     5.2 g

Cream of Onion Soup

My teenager hates onions. Despises them. Her life becomes particularly tragic on the occasion that I make this soup, while my son and I both become deliriously, ridiculously happy. It's probably for the best that I'm single right now though, as I imagine my breath is a frightening thing to encounter after scarfing down a bowl of this super yummy, super indulgent soup.
Marla and April (and I guess your husbands MAYBE): this one is for you!!!!!!!

Cream of Onion Soup
Serves 6 (1 1/2 cups soup per serving)
Ingredients:
3 lbs onions, approximately 8 large, peeled, cut in half, and sliced. I like to use a mix of red, yellow, and white
1/2 cup low fat margarine
1/2 cup flour
4 cups low sodium vegetable broth
1 370 mL can fat free evaporated milk
1 cup skim milk
1 head garlic, approximately 9 cloves, oven roasted
1 1/2 tsp sea salt
1 tsp basil
3 scallions, sliced, white discarded

Directions:
     Slice top of garlic off and wrap in tin foil; roast at 400 F for 45 minutes.
     In a stockpot, melt margarine over medium heat, being careful to avoid browning. Toss your onions in and allow to sweat for approximately 5 minutes, stirring frequently. Here's how mine looked:

     You want them nice and shiny; soft but not mushy, and definitely not browned. Trust me on this.
     Yum.
     Next you're going to gradually stir in your flour, being sure to stir with a wooden spoon constantly and somewhat vigorously (show these onions who's in charge; you're the boss, NOT the onions) to avoid too much stickage to the bottom. Cook for maybe 1-2 minutes, but no longer. Deglaze the pan with about half the stock; stir constantly to mix really well. Stir in the rest of the broth and then grab your roasted garlic and squeeze the heck out of it to get as much of the soft, squishy goodness into your soup as possible. Toss in your basil and sea salt. At this stage I like to stir for a couple minutes until things are looking really nice and bubbly.
     Grab your can of evaporated milk and gradually stir it in. This soup requires a lot of stirring; I've gotten pretty good at soup over the past few years, but it wasn't always this way. I used to think I could wander away from a 'cream' soup; I used to be silly and wrong. Other types of soup, sure. Not 'cream' soup.
     Once things are nice and thick, pour in the skim milk aaaand... yeah, you guessed it, keep stirring. I PROMISE this will all be worth it. I usually stir for anout 3-5 minutes or so and then turn the heat down to low and wander away to prep the salad, or buns, biscuits, whatever. Tonight I made my super yummy, super easy, AND super cheap garlic cheese buns. I'll post that recipe later. Maybe tomorrow. Soon.
     Anyway, here's my soup at this stage:

     Looks okay, but not quite right. Hmm.......
     OH! Oh yeah, one final thing to make this perfection: ladle soup into bowls and garnish with your sliced scallions, like so:

     My son wolfed this down. I tried to be polite and eat like a civilized human being and failed miserably. I pigged. It was delish. Even my teenager deigned to try a bit and pronounced it 'really good for something made with onions'. Aaaah... the highest praise!
Nutritional Analysis:
Per 1 1/2 cup serving

Calories		319.4
Total Fat		17.4 g
	Saturated Fat	2.7 g
	Polyunsaturated Fat	4.2 g
	Monounsaturated Fat	9.3 g
Cholesterol		4.0 mg
Sodium		858.2 mg
Potassium		550.7 mg
Total Carbohydrate		35.7 g
	Dietary Fiber	4.0 g
	Sugars	5.2 g
Protein		6.7 g