Feb 15, 2011 Posted by Jennifer on Feb 15, 2011 in breakfast, diabetic, dieting, general ideas, product review, Side dish, soup, stir fry | 13 comments

Pearl Barley + Product Review

This is another first for me. I’ve never tried pearl barley before, but ended up picking some up from the store over the weekend. You don’t have to buy this brand, any grocery store sells this near the rice, dried beans, lentils. And the best part is? It’s super cheap!

It does take a long time to cook. 45 minutes, so you need to either make a batch ahead of time, or plan accordingly if you are going to make this. I wasn’t sure what the texture would be like, but once it was cooked and I tasted it, I LOVED it! It’s kind of chewy, but soft at the same time.

Since it was the first time making it, I just added a diced green onion, carrots, red pepper and a little stir fry sauce as a snack.

For a one cup cooked serving, it’s only 193 calories. It has 12% of your iron for the day as well as 24% of the fiber you need. It’s low in fat, and is known to help lower cholesterol, maintain blood sugar levels, so its helpful for diabetics, as well as it helps keep you fuller longer.

You can use it in stir fries, in soups, stews, casseroles, etc…

I plan to make like a breakfast dish with it tomorrow, with a little cheese and chopped up egg + veggies!

Have you had pearl barley before? What do you make with it?

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Also, I wanted to tell you about Mom’s Best Naturals Cereals. I was sent 2 of their cereals, as well as a box of Kashi and Kellogg’s to compare the taste and see if I saw a difference(as part of their Mom’s Best Natural’s Better Breakfast Challenge). I actually don’t buy cereal that often because of the price factor. I’m not willing to fork over $5.00 + for a box of sugary cereal that my kids will devour in two seconds. However, one thing about Mom’s Best Naturals is that its 20-50% less than other brands. (I like that!)

Mom’s Best Naturals uses high quality ingredients, without preservatives, artificial colorings and high fructose corn syrup. Mom’s Best also is devoted to the environment, looking for ways to reduce their carbon footprint by reducing waste and reducing water usage.

If you leave a comment, Mom’s Best will be giving a lucky reader a prize.

To find a store near you that sells this: CLICK HERE

Feb 11, 2011 Posted by Jennifer on Feb 11, 2011 in breakfast, product review, smoothies | 9 comments

First time trying Kefir/Kefir Smoothie

I was shopping at Aldi grocery store the other day, when I happened to notice they are starting to sell Kefir. And the price was half of what it costs at a regular grocery store. I’m not sure what made me buy it. I’ve always wanted to try it, but didn’t quite know what it would taste like.

You can buy Kefir right next to the yogurt. The best way I can describe it, is it’s like drinking a thick smoothie. I thought it was going to be more like milk, but its thick and kind of sour. I tried the blueberry flavor. For 1 cup the calories are 140, 2 grams of fat and 11 grams of protein and 20 grams of carbs.

Since I didn’t like the sour part of it, I decided to mix it with a cup of frozen mixed fruit. The result? I LOVED IT!

I pretended I was on some tropical vacation drinking it, instead of the Artic cold of Chicago….it helped for a minute!

And, I am super proud of my daughter Claire, while I was busy making muffins for work, and making home made play dough for her class, she made her contribution to the 3rd grade Valetine’s Day party!

Pretzel rods, chocolate, sprinkles with heart shaped marshmallows!!

So glad it’s Friday!!! Any fun plans going on??

Dec 12, 2010 Posted by Jennifer on Dec 12, 2010 in breakfast, eggs, Food Finds, product review, recipe make over | 5 comments

Egg/potato pancake stack

I didn’t do a full grocery shop last week, so I was faced with running to the store last Thursday to pick up dinner. And believe it or not, I did NOT feel like cooking! So, into the frozen food section I went. I ended up getting Gordon’s fish fillets and a new kind of frozen potato product I hadn’t seen before.

It’s from McCain’s brand foods and they were called baby cakes, like miniature potato pancakes with a wonderful seasoning on them. I checked the label, 4 were only 170 calories, so into my cart it went. It was a super easy dinner, just throw everything in the oven.

My whole family loved the potato pancakes, so that got me to thinking about my breakfast the next day…

I cooked these in a skillet for about 5 minutes per side and set aside.

Meanwhile, I took 1 egg, 2 egg whites, 1 oz. of turkey deli meat and 1/2 oz. of cheddar cheese and scrambled that altogether until cooked.

Then I just started stacking the egg mixture between the potato pancakes.

This huge breakfast was 410 calories, it kept me full all morning!

Have you tried those potato pancakes before?

Jul 21, 2010 Posted by Jennifer on Jul 21, 2010 in appetizer, Dinner Idea, party food!, potluck, product review, vegetables | 1 comment

Muir Glen Alfresco recipes!

A few months back I was given samples of Muir Glen’s fire roasted tomatoes to try. Delish! For those of you who don’t have back yard gardens, buying Muir Glen canned tomatoes is a great option.

Recently I was contacted by them and asked if I would share some of their “Alfresco” recipes. Of course I said yes! Following are the recipes for bruschetta, gazpacho, bacon ketchup, corn and black bean salsa, green beans with tomato & feta cheese! Enjoy!

Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!

Bruschetta
Prep Time: 10 Minutes
Start to Finish: 10 Minutes

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted

1. In medium bowl, mix tomatoes, basil, olive oil and garlic.

2. Spoon mixture onto toasted bread slices. Serve immediately.

Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes.

16 appetizers
High Altitude (3500-6500 ft): No change.

1 Appetizer: Calories 40 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Potassium 45mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 2%; Vitamin D 0%; Folic Acid 6%
Exchanges: ½ Starch
Carbohydrate Choices: ½

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There’s nothing more refreshing than chilled gazpacho on a hot summer evening! Chilling the soup before serving blends the flavors.

Gazpacho
Total: 1 Hour 20 Minutes
Prep Time: 20 Minutes
Chill: 1 Hour

1 can (28 ounces) Muir Glen® organic diced tomatoes, undrained
1 can (14.5 ounces) chicken or vegetable broth
1 red onion, minced (3/4 cup)
1 green bell pepper, chopped (1 cup)
1 celery stalk, chopped (1/2 cup)
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon black pepper

1. Mix all ingredients in large bowl.

2. Cover and refrigerate at least 1 hour.

Health Twist: This dish is perfect for tomato lovers. It’s brimming with so many fresh vegetables that there’s little room for fat.
Variation: Although gazpacho is usually served cold, this is also delicious hot. Serve with croutons as an accompaniment.

10 servings
High Altitude (3500-6500 ft) No changes.

1 Serving: Calories 35 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 370mg; Potassium 95mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 2g
% Daily Value: Vitamin A 6%; Vitamin C 20%; Calcium 0%; Iron 2%; Vitamin D 0%; Folic Acid 0%
Exchanges: 1 Vegetable

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Bacon Ketchup by Lisa Carlson of Chef Shack

1 medium onion, diced into small pieces
10 raw garlic cloves, diced into small pieces
1 – 2 tablespoons olive oil or vegetable oil
1/2 cup brown sugar
1 can (28 oz) Muir Glen® whole peeled tomatoes, strained and chopped
4 large red bell peppers, roasted, peeled, destemmed and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs of fresh thyme, or more to taste
Salt and pepper, to taste
1 tablespoon balsamic vinegar
5 pieces thick bacon

1. Sauté onion and garlic until tender and caramelized in a tablespoon or two of oil.

2. Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.)

3. Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup.

4. Serve warm with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it. Keeps well in a refrigerated container for about three weeks.

12 servings (1/4 cup each)

Serving Size: 1 Serving (1/4 cup): Calories 100 (Calories from Fat 15); Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Potassium 150mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g
% Daily Value: Vitamin A 40%; Vitamin C 80%; Calcium 2%; Iron 4%; Vitamin D 0%; Folic Acid 2%
Exchanges: 1 Other Carbohydrate, ½ Vegetable, ½ Fat
Carbohydrate Choices: 1

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This is a great salad to make ahead for your next gathering–and it’s so pretty to serve!

Corn and Black Bean Salad
Prep Time: 15 Minutes
Start to Finish: 1 Hour 15 Minutes

1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

1. Cook corn as directed on bag. Rinse with cold water; drain.

2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.

3. Stir in avocado just before serving.

Special Touch: Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh sprigs of cilantro.

8 servings (1/2 cup each)
High Altitude (3500-6500 ft): No change.

Serving Size: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Potassium 370mg; Total Carbohydrate 15g (Dietary Fiber 4g); Protein 3g
% Daily Value: Vitamin A 4%; Vitamin C 20%; Calcium 4%; Iron 8%; Vitamin D 0%; Folic Acid 10%
Exchanges: 1 Starch, 1 Fat
Carbohydrate Choices: 1

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Next time you’re looking for an impressive side dish, choose this—it’s simply delicious!

Green Beans with Tomatoes and Feta
Prep Time: 20 Minutes
Start to Finish: 20 Minutes

2 boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese (2 oz)

1. Cook beans as directed on boxes, reserving almonds; drain.

2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.

3. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.

4. Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

*Muir Glen is a Registered Trademark of Small Planet Foods, Inc.

Has anyone else tried Muir Glen’s different canned tomatoes??

May 13, 2010 Posted by Jennifer on May 13, 2010 in breakfast, Muffin of the Week, product review, recipe make over | 5 comments

Chocolate Zucchini Muffins!

This recipe is my adaptation of Heidi from 101 Cookbooks. I printed out the recipe, but then gasped when I saw it called for 1/4 cup melted butter + 3/4 cup of oil! Not figure friendly! So I decided to tweak the recipe to make it healthier. This is my version!! I made 6 Giant muffins + 24 mini muffins. Each giant muffin is only 217 calories!

Chocolate zucchini muffins by Jenn/Adapted from 101 Cookbooks

1 cup unpacked brown sugar
1/4 cup Canola oil
1 egg + 2 egg whites
1 banana, mashed
1 container yogurt (the one I used was vanilla at 90 calories)
1/4 cup ground flax seed
1 tsp. vanilla
2 cups grated zucchini (squeezed of excess moisture)
1/2 cup mini chocolate chips
2 cups flour
1/2 cup cocoa
1/2 tsp. salt
2 tsp. banking soda
1 tsp. cinnamon

In a mixer, mix together the wet ingredients. In a separate bowl add the dry ingredients. Slowly add the dry ingredients into the wet batter and mix until incorporated.

For the mini muffins, I baked those at 375 for about 10 minutes.

For the Jumbo muffins, also bake them at 375 for 20-22 minutes, or until a toothpick comes out clean.

I tasted a mini muffin and it was like eating chocolate cake! My kids didn’t want them because of the zucchini factor, but they smelled so good when they were baking, they quickly changed their minds!

Things I did to make them healthier:

Lessened the brown sugar by 1/2 a cup and did not pack down the brown sugar
Used only 1/4 cup canola oil vs. butter and 3/4 cup oil
Used 1 egg + 2 egg whites instead of 3 eggs
Used skim milk in place of whole milk
Cut the chocolate chips in half
Added the banana
Added yogurt
Added ground flax seed
Cut the cocoa in half

You won’t miss the changes at all!

Also, in my coupon give a way yesterday, I would like to congratulate Rachel, check out her blog here! E-mail me your address and I will send those out ASAP!