Ellie Krieger - Mixed Berry Cobbler (Healthy Style)

This cobbler is really tasty and satisfies my sweet tooth without so much sugar. The berries are also really good for you as well. My husband had this with a scoop of Vanilla Bean Ice Cream
which made it all that better for him. :)

Recipe courtesy of http://FoodNetwork.com
http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/mixed-berry-cobbler-recipe/index.html

Ingredients
For the Filling:

Cooking spray
2 (12-ounce) bags frozen mixed berries, thawed (about 6 cups) (I buy these at Trader Joe's $2.99/each. Put them in a strainer overnight so the extra juice leaks out. This helps a lot when cooking with FROZEN berries to avoid the MUSHINESS factor.)
1/4 cup whole-wheat flour (I used WW Pastry Flour)
1/4 cup sugar (I used more Stevia here as well and less sugar)
1 orange, zest finely grated (about 2 teaspoons)
For the topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided (I used a packet of Stevia with 1T Raw Sugar)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup lowfat buttermilk
2 tablespoons canola oil

Directions
Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.

In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.

In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.

In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Yield 6 servings, serving size 3/4 cup

Thanksgiving Sides: Spicy Parmesan Green Beans and Kale

Spicy Parmesan Green Beans and Kale
Recipe courtesy

Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-parmesan-green-beans-and-kale-recipe/index.html

(Photo courtesy of FoodNetwork.com)

*This got 5 out of 5 stars. I am going to try it this year probably without the spice so Baby P can eat it. I am trying to incorporate more of a "VARIETY of VEGETABLES" at our table.

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 15 min Level:
Easy Serves:
6 to 8 servings

Ingredients

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Dads Meatloaf and Tomato Relish - Tyler Florence

This is the most AMAZING MEATLOAF and the Tomato Relish is to die for!!! This recipe takes some time and preparation but it is TOTALLY worth it. My husband and I were raised on meatloaf so this brought back some really good memories for us.

Here's the VIDEO - From Dads Meatloaf and Tomato Relish - Tyler Florence - GMC Trade Secrets - AOL Food at aolfood

Here's the RECIPE from Foodnetwork.com

Dad's Meatloaf with Tomato Relish
Recipe courtesy Tyler Florence

Prep Time:20 minInactive Prep Time:--Cook Time:1 hr 30 minLevel:
EasyServes:
6 to 8 servings.Ingredients
Tomato Relish:
•Extra-virgin olive oil
•1 onion, finely diced
•2 garlic cloves, minced
•2 bay leaves
•2 red bell peppers, cored, seeded, and finely diced
•2 tomatoes, halved, seeded, and finely diced
•1/4 cup chopped fresh flat-leaf parsley
•1 (12-ounce) bottle ketchup
•1 tablespoon Worcestershire sauce
•Sea salt and freshly ground black pepper
Meatloaf:
•3 slices white bread, crusts removed, torn into chunks by hand
•1/4 cup whole milk
•1 1/2 pounds ground beef
•1 pound ground pork
•2 eggs
•Leaves from 2 fresh thyme sprigs
•Salt and freshly ground black pepper
•3 to 4 bacon slices
Directions
Preheat the oven to 350 degrees F.

Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!
.

Dinner Tonight - Apricot Glazed Pork Loin, Brown Rice, and Peas: Prep Time 15 mins

This dinner is soooo yummy and the presentation is so FANCY on the plate. :)
For Baby P, I clean a little of the sauce off so it's not too overwhelming for him.

(Picture is from the Food Network Website along with recipe)

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35458_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

• Pork Loin - Trader Joes
  
• Tamari Sauce (Like Soy Sauce) - Whole Foods


• Apricot Preserves and Berry Perserves -TJ (I use both for the recipe)


• Frozen Organic Brown Rice - TJ


• Frozen Organic Peas- TJ

Apricot-Glazed Pork Medallions
Recipe courtesy Robin Miller

Ingredients
•1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
•Salt
•Ground black pepper
•2 teaspoons sesame oil
•1 1/4 cups apricot preserves
•1/4 cup tamari sauce
•1 tablespoon chopped pickled ginger (I don't use this)
Directions
Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

.

Amazing Dessert To Bring To Parties - Not Yo' Mama's Banana Pudding

http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe/index.html

This recipe is sooooo yummy (if you are a Banana Cream Pie lover) and will make you look like a Super Mom/Chef. It has been reviewed by something like 1200 people on the Food Network website. You will get so many compliments if you bring it to a party. The great part is, it only takes minutes to prepare. The bad part is, you need to use a mixer so I couldn't do it when Baby P was sleeping. It's better if you do it the day before and let it sit in the refrigerator. I did it in a trifle bowl and it looked AMAZING!


Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen
Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
hr min
Level:
Easy
Serves:
12 servings

Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.