CookWomanFood.com » Light Eating

Mini Moist Corn Muffins

admin — Sat, 28 Jan 2012 12:37:54 +0000

Here are some great little corn muffins that are beyond simple to make. I usually make most of my baked goods from scratch (half the time you scratch your head wondering what the hell am I doing when there are very good mixes out there that will accomplish the same result). However, I recently cooked turkey chili for a buffet and wanted to have some little mini muffins to accompany it. I wanted an easy way out and I wanted the muffins to be tender so here is what I came up with. I also baked them the night before the buffet and froze them in a large freezer bag. I removed them from the freezer on the way out the door and they were very fresh and moist at lunchtime! This is definitely a keeper!

Easy Mini Corn Muffins

2 packages Jiffy Corn Muffin Mix
1 can cream style corn
2 eggs
1 tbsp. sugar

Follow the package directions and add in the cream style corn and sugar.
Spoon into paper lined mini muffin pans
Bake for 12 minutes at 350* or until slightly lightly brown on top.
Serve warm. Makes about 44 mini muffins.

Summer Squash Chilling Pasta

admin — Sat, 14 Aug 2010 13:23:19 +0000

Talk about heat! Whoa. I am not one that usually complains about the weather as I live in New England and if I wait a minute it’s going to change. No surprise there. But, sometimes it can get a little too muggy for my pleasure. Those are the days when I just about forget cooking. I made this pasta dish that can be served either warm or cold. When I first made it I followed the directions completely and served it warm (it was a cool night). The following day, which was hot and muggy, I added a chopped tomato and cucumber, a little feta cheese, and a tablespoon of a basil balsamic vinaigrette which made it a refreshing cold salad. Not sure which way I rather have it as both were filling and tasty. One could also add a hint of lemon by using fresh lemon juice and about a tsp. of grated lemon peel.

Summer Squash Pasta

4 cups cooked pasta
2 summer squashes (I used a summer and zucchini)
3 tablespoons olive oil
1 onion
3 cloves garlic, minced
salt and pepper to taste
3/4 cup parmesan cheese
2 tbsp. fresh chopped parsley

1. Cook pasta according to directions.
2. Saute squash in olive oil til brown. Remove and add to cooked pasta.
3. Saute onion and garlic in remaining oil til soft and pour over pasta mix.
4. Sprinkle with salt and pepper to taste. Add in parmesan cheese and chopped parsley.

What’s a Mango? It’s a fruit that’s makes great mango salsa!

admin — Sat, 05 Jun 2010 20:04:38 +0000

I love mangoes and I love salsa so what would be better than combining the two? There are many ways to make it and many ways to utilize it so that it improves a favorite dish. It is quite scrumptious just sitting on a white corn nacho or as a topping for a fajita, which by the way, is my favorite way to eat it. MMMMMM. I know that not everyone likes mangoes but that is probably because the mango chosen was overripe or underripe and probably not very tasty. If you’ve ever tried one and thought, “Blah!”, try it again. I also love apples but every once in a while I have one that is totally disgusting and mushy. Would I give up apples because of one bad one? Hell no!
The perfect mango can be found by either smelling or squeezing it gently. A ripe mango will have a full, fruity aroma emanating from the stem end. Mangoes can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, very similar to that of a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, mangoes may be red, yellow, green, orange or any combination. It is best to store mangoes at about 55º F. which will allow them to be edible for 1 to 2 weeks. The best way to ripen a mango is at room temperature, on the kitchen counter but should be eaten soon after ripening.
Mangoes are high in vitamin C, have lots of fiber, and are low in fat. Sounds perfect for an addition to any healthy diet. Also, they are known to have digestive benefits. Here is a great little recipe for mango salsa.

Mango Salsa

1 ripe mango-peeled and chopped
1/4 cup chopped red pepper
1 small chopped onion
1/4 cup chopped dried cranberries
2 tbsps. chopped cilantro
2 tbsps. fresh lime juice
1 tbsp. fresh lemon juice
1 small clove garlic, minced
salt and pepper to taste

Prepare all ingredients. Mix together and let stand for at least one hour before serving.

Chicken Parmesan for Sunday Dinner

admin — Mon, 22 Feb 2010 00:08:03 +0000

One of the things about growing old is that we tend to look back over the years. One of my fondest memories is the Sunday dinner with family. I don’t have much family around here anymore, the kids have grown and moved on to better places. However, I still have my husband and luckily, my mom. I do like to have a traditional Sunday dinner once in a while so this weekend I will prepare one of my mom’s favorite dishes, chicken parmesan. I must admit, it is also one of my favorite dinners. I sometimes make it the delicious, high calorie way, but often, I make it a reduced calorie, healthy version, which is what I will do this time. I am trying to rid myself of some unwanted winter weight gain so that when springtime finally raises its weary head, I will be one step ahead of the game, and be a little thinner. I don’t want any surprises when I get out last year’s capris and put them on. I use boneless, skinless chicken thighs as they are very tender and moist. I will also use a couple of chicken tenders so as to have some white meat to save some calories. When I don’t have the ingredients I need to make the low calorie version, I will use an ole standby: Shake and Bake Italian Chicken Seasoning mix, and bake it in the oven. Very good, very tender, and when I use my sauce on it, very very good. Put some freshly grated parmesan cheese on top, you have one meal fit for a king, or in my case, a mom!

Boneless Chicken Parmesan

6 boneless, skinless chicken thighs or breasts
1 cup Italian seasoned bread crumbs
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons finely chopped fresh parsley
1 1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/2 tsp dried thyme, crumbled
1 tsp. oregano
1/2 cup nonfat or low-fat milk
1 egg
nonstick spray

Directions:
Preheat oven to 450*.
Lightly spray a baking pan. I use my broiler pan.
Put bread crumbs in a bowl.
Stir in Parmesan cheese, parsley, paprika, garlic powder, oregano, and thyme.
Put milk in another bowl.Beat in egg.
Rinse chicken and pat dry with paper towels.
Dip chicken into egg-milk mixture, let extra liquid drain off, roll in crumbs, and shake off excess crumbs.
Put chicken in pan and bake for 30 minutes or until juices run clear.
Spread with tomato sauce, top with parmesan cheese, and bake an additional 10 minutes.
Serve with linguine and sauce and a crusty bread.

Higher Fat Version-Very good

Follow the directions for above but instead of baking in the oven, heat 1 inch oil in a cast iron pan. Brown dredged chicken pieces on both sides. Place on paper towels to drain. Place in a pan, spread tomato sauce on top, add the cheese, and bake for about 20-25 minutes or until cooked.

Saturday Pasta Fagioli Soup with Meat

admin — Sat, 20 Feb 2010 19:18:54 +0000

What to do with leftover ground meat? Want a delicious comforting meal? Soup. A nice, steaming, healthy soup will utilize the meat and add some healthiness and comfort to a Saturday meal. This recipe is perfect, not just for the taste, but for the fact that it is so easy to make, (only thing easier is to open a can of prepared soup), smells incredible while it is cooking, and it is very healthy. Traditionally, pasta fagioli is just some type of pasta cooked with cannellini beans. This is a souped up version, that includes meat. I like to make my own soup to control the amount of sodium in my diet. Sodium lurks about in many hidden places, including all canned vegetables. It actually blows me away that it is even found in most cereals, in high amounts. If the recommended daily sodium intake is 2400mg and FYI, a teaspoon of salt contains 2358mg, then we really don’t need any extra salt. Of course, if one is working out and perspiring profusely, then extra sodium is okay. But really, who works out that much, more than 2 hours a day? So, back to the soup! I pretty much follow the recipe to a T but I cook the orzo al dente and don’t add it until before I am ready to serve the soup. I don’t like mushy orzo so I don’t overcook it. If you decide to cook the orzo in the soup, then add some extra broth. Of course, as with any recipe, feel free to use low salt or the products of your choice. I also rinse the beans and use low salt tomatoes and broth. I also do not add extra salt to the recipe as there is plenty in the fat free, low sodium broth. Enjoy with a crusty bread and freshly grated Parmesan cheese.

Pasta Fagioli (Italian Soup)

cannola oil
1 stalk celery
1 carrot
1 small onion
3 cloves garlic
1/2 lb ground meat
2 tsp. hot Mexican chili powder
1 15 oz. can seasoned tomatoes
fresh ground pepper
4 cups chicken stock
1 can cannellini beans, great white northern beans, or beans of choice
1/2 cup orzo, uncooked

1. Finely chop celery, carrot, onion, and garlic and saute in a small amount of oil.
2. Stir in ground meat, tomatoes, pepper, and chili powder.
3. Cook uncovered til the meat starts to brown.
4. Add in broth and stir. Cover and simmer for 1 hour.
5. Stir in beans, cover, and cook an additional 15 minutes.
6. Cook orzo to al dente stage and stir into soup about 5 minutes before serving.

Quest for the Perfect Turkey or Chicken Burger!

admin — Tue, 16 Feb 2010 13:39:10 +0000

Sometimes I crave a great turkey or chicken burger. Last summer I went to Cabo and had the best grilled chicken burger. It was incredible, the kind of meal that makes your stomach oooooh and ahhhhhh. I am not sure how they made them but I am sure they contained some red peppers and garlic. I tried to produce the same great burger. My first try, I added a small amount of poulty seasoning, onions, and salt & pepper. It was good, but not quite the same. Towards the end of the burger, I decided that it wasn’t the flavor I was searching for. My next try was very good, almost a perfect match, but hopefully I’ll figure it out one of these days. I guess I am on a quest for the perfect turkey/chicken burger, hoping that if someone out there has a great recipe that mimics this Cabo burger, they’ll send it my way! Here is the recipe that I used.

Turkey or Chicken Burger

1 lb. ground turkey or chicken
1/4 tsp. freshly ground pepper
1/4 tsp. sea salt
1/2 chopped small onion
1 clove minced garlic
1/4 cup chopped red pepper

Mix all ingredients and grill til cooked. Place on a whole wheat bun.

February 13 is Tortellini Day!

admin — Sat, 13 Feb 2010 15:37:56 +0000

February 13 is Tortellini Day. Imagine, a day to celebrate pasta filled with cheese or meat! Sounds good to me! I love these little pasta rings! They taste great in salads and prepared in any recipe that would utilize pasta! Here are a couple recipes that use tortellini and are just delicious! One is a complete meal in a dish and the other is a nice side dish that in fact can be a perfect lunch!

Chicken Cheese Tortellini Cacciatore

4 cups cooked cheese tortelllini
1 1b. boneless, skinless chicken thighs
1 small onion
1/2 cup chopped peppers
1 cup sliced mushrooms
1 tbsp. chopped garlic
1 can diced onion, basil, garlic tomatoes
2 cups tomato sauce
salt & pepper
1 tbsp. oil
1 tsp. Italian seasoning
Parmesan cheese

1. Cook the tortellini according to package directions. Set aside.
2. Cut up the chicken and saute in the oil in a fry pan.
3. Add in the onions, peppers, garlic, mushrooms, Italian seasoning, salt, and pepper. Cover and simmer for about 10 minutes.
4. Stir in the sauce and tomatoes. Cover and simmer for an additional 10 minutes.
5. Stir in the tortellini, cover, and heat through on low for about 10 minutes longer.
6. Sprinkle with parmesan cheese.

Tortellini Salad

1 lb. tortellini
2 cups cooked chopped chicken
1/2 cup minced red or sweet onion
1 cup chopped or small tomatoes
1 cup chopped cucumbers
1 cup Greek salad dressing
1 cup feta cheese or any cheese chubes
1/2 cup chopped fresh basil leaves

Prepare tortellini according to package directions. Cool.
Mix all ingredients and serve.
Makes 4 generous servings.

Stuffed Cabbage (Galumpkis) Made Easy

admin — Mon, 08 Feb 2010 00:24:41 +0000

Stuffed Cabbage (Galumpkis) is a very healthy dinner if prepared properly. I actually enjoy them but find them quite tedious to make. I was thinking that I could bypass all the steps and make it like a casserole, but only cook it on the stovetop. This was to be a test and it passed with flying colors! A+! This was a very flavorful dinner. I used ground turkey for half of the meat to lighten things up a bit and my all beef husband couldn’t detect the substitution.

Easy Stovetop Stuffed Cabbage

1/2 lb. ground turkey
3 hot Italian sausages, casings removed
1/2 cup diced peppers (I used green, orange, and red)
1/2 med. onion
2 cloves garlic, minced
salt & pepper
1 tbsp. hot Mexican chili powder
1 can diced flavored tomatoes
2 cups tomato sauce
3 cups cooked rice
1 small head of cabbage

1. Remove the casings from the sausages.
2. In a large Dutch oven, brown the sausage and turkey.
3. Add in the chopped onion, garlic, peppers, and salt & pepper. Continue browning for about 10 minutes.
4. Cover, lower heat, and cook for an additional 10 minutes.
5. Cook rice.
6. Wash cabbage and shred.
7. Add tomatoes and sauce to meat mixture. Stir and heat thoroughly on med. low.
8. When mixture is heated, stir in cabbage. Mix in the hot Mexican chili powder.
9. Cook for about 15 minutes, until the cabbage is cooked.
10. Stir in the rice, cover, and continue to cook for another 15 minutes.

Serve with a crusty bread. Top with freshly grated parmesan or romano cheese.

Happy Frozen Yogurt Day!

admin — Sat, 06 Feb 2010 14:00:09 +0000

Hallelujah! Finally a holiday that surpasses Groundhog Day, especially since the little rodent decided that we would have 6 more weeks of winter! What am I rambling on about? Frozen Yogurt Day! Yep, that’s right! Today, February 6, is Frozen Yogurt Day! Gotta love it. I just love holidays! Gives more meaning to food.

My favorite yogurt is Purple Cow. MMMMMMMMM. Love it!! Fresh raspberry/blackberry flavor with some white or dark chocolate chunks mixed in. If I am really fortunate, both white and dark chunks are in it. What’s your favorite?

Did you ever make homemade frozen yogurt? Not too difficult but it works best with an ice cream machine. Here is a recipe for everyone to try. I must admit that I’d rather go to the nearest ice cream stand, get the darn cone of my choice, and indulge. I have a weakness for ice cream so it is best for me to just have a treat once in a while than to have it readily available.

Did you know that frozen yogurt is in fact a healthier choice to ice cream? It has less fat as the yogurt replaces the cream. However, fat-free commercial versions of frozen yogurt usually have more sugar added. Yogurt helps to break down dairy, has high levels of proteins, and if it has live bacteria cultures will assist healthy bacteria in the body. (Sounds like something from Aliens) Yogurt can be a blessing in disguise, at least in moderation!

Purple Cow Frozen Yogurt

3 cups raspberries or blackberries or both
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt
1 cup dark or white chocolate chunks, or both

In food processor purée the raspberrie/blackberries until smooth, about 1 minute.
Strain and toss the seeds. Set aside.
MIx the sugar and cornstarch in a small pan. Add the milk and bring to a boil.
Cook 1 minute, stirring constantly. Remove from the heat.
Stir in raspberry purée and corn syrup and cool completely.
Stir together the raspberry mixture, chocolate chunks, and yogurt in a bowl.
Cover and chill 8 hours.
Pour raspberry mixture into a ice cream machine and freeze according to manufacturer’s instructions.

Cranberry Oatmeal Cookies

admin — Thu, 28 Jan 2010 21:25:26 +0000

I was brought up on cookies, homemade, delicious ones that permeate the air while they are baking. Nothing says home like the aroma of fresh baked cookies. Well, I guess that’s not totally true as baking apple pie with cinnamon does a great job of providing a tantalizing effect on the senses! I am usually a chocolate cookie kind of girl but I also stray to the healthier side of cookies. Oatmeal kind of makes a statement of health. Of course, pairing oatmeal cookies with chocolate chips provides a very satisfying taste. However, I am trying to go healthier and this year my goal is to post some healthier recipes without giving up the taste of homemade goodness. I decided to make some oatmeal cookies, forgo the chocolate chips and use some dried cranberries. I know what you’re thinking, dried cranberries are not much healthier than chocolate chips, but in all honesty, I have some and the only chocolate chips I have are minty flavored so, cranberries it is!! This is a lighter recipe, I believe a Weight Watcher one that was given to me. These have 2 points a piece and have a unique texture. Enjoy!

Cranberry Oatmeal Cookies

1 3/4 cups oatmeal
1 cup unbleached flour
2 tbsps. nonfat dry milk powder
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt-I always use sea salt
1/2 cup brown sugar, firmly packed
1/2 stick butter, softened
1 egg white-I also added a bit of the yolk
1/2 cup skim milk
3/4 cup dried cranberries
1 tsp. vanilla

1. Heat oven to 375*.
2. Mix oatmeal, flour, dry milk, baking powder, cinnamon, and salt together in a bowl. Set aside.
3. Beat butter, egg white, and brown sugar until fluffy. (Mine wasn’t fluffy, but the recipe calls for fluffiness)
4. Stir in the flour, milk, and vanilla into the butter mixture. Add in the cranberries.
5. Place by tablespoons onto a cookie sheet.
6. Bake for 15 minutes or until golden brown on top. Makes 24 cookies-2 points each!