Fall and Halloween Favorite: Pumpkin Chocolate Chip Pancakes
September 30, 2009
Pumpkin Chocolate Chip Pancakes are my kid’s favorite. This recipe is so simple and so delicious. This is a great fall or holiday breakfast idea. I love to use the Halloween Pancake Molds from Williams Sonoma which include a pumpkin, bat and cat shape. So cute and fun!
Pumpkin Chocolate Chip Pancakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
10 servings
Ingredients
1 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
Cooking spray
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
Cooking spray
Preparation
1. Whisk together first 6 ingredients in a large bowl. Combine milk, egg and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes. Stir in chocolate chips, if desired.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)
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Moo Shu Chicken on Daytime Alabama
September 29, 2009
This recipe for Moo Shu Chicken has been a hit ever since I posted it a few months ago. I will be preparing it Thursday, October 1st on NBC 13 “Daytime Alabama” at 11:30 a.m. Tune in and try this low carb awesome dish.
Moo Shu Chicken
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
Preparation
1. Whisk together hoisin sauce and next 4 ingredients in a small bowl.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
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Great Fall Comfort Food: My Favorite Lasagna
September 28, 2009
If you’re looking for a great Lasagna recipe, look no further. This one can’t be beat. I used egg whites and low-fat cottage cheese, trying to shed some fat. I also love to use whole wheat noodles. Enjoy for a large gathering, Sunday night dinner or just when you want to have leftovers during the week.
Three Cheese Lasagana
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 to 10 servings
Ingredients
1 pound lean ground beef
1 pound Italian sausage, casings removed
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) tomato sauce
2 tbsp. dried parsley flakes, divided
1 tbsp. dried basil
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan or Asiago cheese, divided
1 teaspoon dried oregano
1 (1-pound) package lasagna noodles, cooked
1 cup shredded mozzarella cheese
1 pound Italian sausage, casings removed
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) tomato sauce
2 tbsp. dried parsley flakes, divided
1 tbsp. dried basil
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan or Asiago cheese, divided
1 teaspoon dried oregano
1 (1-pound) package lasagna noodles, cooked
1 cup shredded mozzarella cheese
Preparation
1. Cook and stir ground beef, sausage, onion and garlic in a large saucepan until beef is browned and onion is tender; drain.
2. Stir in tomatoes, sauce, 1 tablespoon parsley flakes and basil. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 45 minutes to 1 hour or until mixture thickens.
3. Preheat oven to 350F. In a large bowl, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, remaining parsley and oregano.
4. Reserve 1/2 cup of meat sauce. Spread one-fourth of remaining sauce in the bottom of an ungreased 9- x 13-inch baking pan. Top with one-fourth of the noodles and one-fourth of the cheese mixture. Repeat layers 3 more times. Spread reserved 1/2 cup meat sauce over top; sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Top with mozzarella and bake 15 minutes more.
2. Stir in tomatoes, sauce, 1 tablespoon parsley flakes and basil. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 45 minutes to 1 hour or until mixture thickens.
3. Preheat oven to 350F. In a large bowl, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, remaining parsley and oregano.
4. Reserve 1/2 cup of meat sauce. Spread one-fourth of remaining sauce in the bottom of an ungreased 9- x 13-inch baking pan. Top with one-fourth of the noodles and one-fourth of the cheese mixture. Repeat layers 3 more times. Spread reserved 1/2 cup meat sauce over top; sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Top with mozzarella and bake 15 minutes more.
2 Responses to “Great Fall Comfort Food: My Favorite Lasagna”
kathryn says:
September, 29 2009at 05:55 pm
Are the noodles pre-cooked before layering in dish with sauce?
Alison Lewis says:
September, 30 2009at 08:53 am
yes they are. Thanks! Alison
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True Fall Comfort Food: Shrimp-Cajun Sausage Casserole
September 24, 2009
I love to prepare Sunday night dinners this time of year. It’s one of the few nights that my three kids and I aren’t racing from cross country, to dance, to football practice, and we can actually sit down and eat together. Last week, I wanted something Cajun, yet comforting. I threw together this dish with some ingredients I had in my pantry and came out with this casserole. It’s perfect for fall and large dinners. Feel free to substitute chicken for the shrimp if you like.
Shrimp-Cajun Sausage Casserole
Prep:
25 minutes
Cook:
35 minutes
Yield:
6 servings
Ingredients
4 green onions, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
Preparation
1. Cook onion and next 3 ingredients in a hot oil; sauté 7 minutes or until tender. Stir in okra and Cajun seasoning; sauté 5 minutes. Add sausage and shrimp, and cook 3 minutes or until shrimp turn pink. Stir in rice, soup and white wine, stirring until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.
2 Responses to “True Fall Comfort Food: Shrimp-Cajun Sausage Casserole”
Alison Lewis says:
September, 25 2009at 09:43 am
It's Cajun or andouille sausage
Molly Dennehy says:
September, 25 2009at 07:02 am
This recipe looks yummy - can't wait to try it! Not sure if this was an oversight, but what kind of sausage do you use - didn't see it listed in the recipe? Thanks for giving me new ideas for my picky eaters!
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Dinner Under 30 Minutes or Football Game Day Delight: Pizza Romano
September 23, 2009
I love to serve Pizza Romano for a quick weeknight dinner or even for weekend football game fare. There’s some great SEC football games this Thursday night and this weekend, so I thought I would offer up something that’s truly simple, low-fat and delicious. I love to use Laura’s Lean Beef for the beef in this recipe. Good luck to your favorite teams!
Pizza Romano
Prep:
15 minutes
Cook:
15 minutes
Yield:
6 to 8 servings
Ingredients
3/4 pound lean ground beef (I love Laura's Lean)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
Preparation
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
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Awesome Apricot Noodle Kugel Great for Brunches and Yom Kippur Break-the-Fast
September 21, 2009
For years, I have searched for the best Noodle Kugel (casserole) for brunches, holiday gatherings and for Yom Kippur. This recipe for Apricot Noodle Kugel is so awesome. I prepared it for a holiday cooking class two weeks ago, and everyone went wild over it. It’s so easy and really is just dump, mix and bake. It’s prefect when you want a sweet noodle casserole for any holiday or large family event.
Apricot Noodle Kugel
Prep:
20 minutes
Cook:
1 hour
Yield:
8 to 10 servings
Ingredients
4 large eggs
1 (16-ounce) container light sour cream
1 (12-ounce) container 2% cottage cheese
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup butter, softened and divided
12 ounces wide egg noodles, cooked (I like "no yolk"
1 (16-ounce) jar apricot preserves
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) container light sour cream
1 (12-ounce) container 2% cottage cheese
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup butter, softened and divided
12 ounces wide egg noodles, cooked (I like "no yolk"
1 (16-ounce) jar apricot preserves
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Preparation
1. Combine first 5 ingredients and 1/4 cup butter in a large bowl, mixing well. Stir in noodles, mixing well. Spoon into a lightly greased 13- x 9-inch baking dish.
2. Combine remaining cup butter, apricot preserves, vanilla, and cinnamon in small saucepan; cook over medium heat, stirring occasionally until melted. Pour oven noodle mixture.
3. Bake at 350F for 1 hour or until golden brown.
2. Combine remaining cup butter, apricot preserves, vanilla, and cinnamon in small saucepan; cook over medium heat, stirring occasionally until melted. Pour oven noodle mixture.
3. Bake at 350F for 1 hour or until golden brown.
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Kid’s Healthy Snack: Homemade Granola Bars with No Nuts
September 20, 2009
When I was asked to teach a healthy snack cooking class Monday for a group of first and second grade boy scouts, I thought these Healthy Granola Bars would be ideal. These have no nuts and are so delicious. I am serving them with some homemade smoothies, perfect for an afternoon snack.
Homemade Granola Bars (No Nuts)
Prep:
25 minutes
Cook:
25 minutes
Yield:
10 to 12 servings
Ingredients
Cooking spray
11/4 cups dried apricots
1 cup dried figs
1 cup dried pineapple
1/2 cup dried cranberries
2 cups rolled oats
2 cups unsweetened gluten-free brown rice cereal (Erewhon's organic)
4 egg whites
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
11/4 cups dried apricots
1 cup dried figs
1 cup dried pineapple
1/2 cup dried cranberries
2 cups rolled oats
2 cups unsweetened gluten-free brown rice cereal (Erewhon's organic)
4 egg whites
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
Preparation
1. Preheat oven to 350F. Lightly grease a 13-x 9-inch metal baking dish with cooking spray.
2. Combine apricots, figs and pineapple in a a food processor; lightly pulse until chopped. Transfer to a large mixing bowl; add oats and cereal, stirring well.
3. In a separate bowl, combine egg whites, honey and remaining ingredients, stirring well. Add to apricot mixture, mixing until all mixture is coated.
4. Spread into prepared pan, pressing down gently. Bake for 20 to 25 minutes or until lightly browned. Allow to cool 30 minutes before slicing. Store in an airtight container for up to 5 days.
2. Combine apricots, figs and pineapple in a a food processor; lightly pulse until chopped. Transfer to a large mixing bowl; add oats and cereal, stirring well.
3. In a separate bowl, combine egg whites, honey and remaining ingredients, stirring well. Add to apricot mixture, mixing until all mixture is coated.
4. Spread into prepared pan, pressing down gently. Bake for 20 to 25 minutes or until lightly browned. Allow to cool 30 minutes before slicing. Store in an airtight container for up to 5 days.
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So Unbelievably Great Snack Mix: Sesame-Wasabi Cherry Mix
September 17, 2009
I had this snack mix last week at my friend, Debbie’s house, and I was addicted. It’s so simple and basic, with the sweet dried cherries, spicy wasabi peas, crunch of the walnuts and salty sesame sticks. This is a great holiday snack as well. The green and red colors are perfect for Christmas. You may want to double or triple the recipe, by the way. Enjoy!
Sesame-Wasabi-Cherry Mix
Prep:
5 minutes
Yield:
8 servings
Ingredients
2 cups sesame sticks
11/2 cups walnuts
1/2 cups wasabi peas
1/2 cup dried cranberries
11/2 cups walnuts
1/2 cups wasabi peas
1/2 cup dried cranberries
Preparation
1. Combine all ingredients in a large airtight container or zip-top plastic bag, mixing well. Store in an airtight container.
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Pretty Five Ingredient Appetizer: Goat Cheese-Beets Appetizer
September 16, 2009
This appetizer features three of my favorite ingredients: Goat Cheese, Beets and Blackberries. It’s a delicious combination and too easy for words. It comes out looking like a work of art, and the flavors are fabulous together.
Goat Cheese-Beets Appeizer
Prep:
15 minutes
Cook:
40 minutes
Yield:
6 to 8 appetizer servings
Ingredients
2 large beets
1 tablespoon olive oil
1 cup fresh blackberries
1 (4-ounce) package goat cheese
Fresh mint sprigs, crackers
1 tablespoon olive oil
1 cup fresh blackberries
1 (4-ounce) package goat cheese
Fresh mint sprigs, crackers
Preparation
1. Preheat oven to 350F. Brush beets with oil and wrap in foil. Bake 40 minutes or until tender; cool. Peel and slice into 1/4-inch-thick slices.
2. Mash blackberries in a mixing bowl until pureed.
3. Slice goat cheese into 1/4-inch-thick slices, Arrange goat cheese alternating with sliced beets on a platter. Drizzle with blackberry sauce. Garnish with mint and serve with crackers.
2. Mash blackberries in a mixing bowl until pureed.
3. Slice goat cheese into 1/4-inch-thick slices, Arrange goat cheese alternating with sliced beets on a platter. Drizzle with blackberry sauce. Garnish with mint and serve with crackers.
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True Comfort Food: Vegetable Parmesan Casserole
September 14, 2009
I love eggplant parmesan, and this combination of eggplant, fennel and bell peppers is a delicious low carb meal. Instead of breading and frying the vegetables, you can lightly grill or saute them, layer with marinara, cheese and top with Italian style panko breadcrumbs. Vegetable Parmesan Casserole is true comfort food and is so filling all you need is a side salad or glass of red wine.
Vegetable Parmesan Casserole
Prep:
20 minutes
Cook:
45 minutes
Yield:
6 servings
Ingredients
6 tablespoons olive oil, divided
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce
2 cup shredded mozzarella cheese, divided
2/3 cup grated Parmesan, divided
1 cup Italian-style panko breadcrumbs
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce
2 cup shredded mozzarella cheese, divided
2/3 cup grated Parmesan, divided
1 cup Italian-style panko breadcrumbs
Preparation
1. Heat 2 tablespoons oil in a grill or saute pan over medium-high heat.
2. Drizzle the eggplant slices, fennel and peppers with remaining olive oil and season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
3. Spoon 1 cup of the marinara sauce over the bottom a lightly greased 13- x 9-inch baking dish. Arrange the eggplant slices on top of marinara. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange fennel and peppers in a single layer on top. Spoon remaining marinara sauce over the vegetables. Sprinkle with remaining 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Sprinkle panko bread crumbs over the cheese.
4. Bake at 375F until the top is golden, about 30 to 35 minutes. Remove from the oven and cool for 10 minutes before serving.
2. Drizzle the eggplant slices, fennel and peppers with remaining olive oil and season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
3. Spoon 1 cup of the marinara sauce over the bottom a lightly greased 13- x 9-inch baking dish. Arrange the eggplant slices on top of marinara. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange fennel and peppers in a single layer on top. Spoon remaining marinara sauce over the vegetables. Sprinkle with remaining 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Sprinkle panko bread crumbs over the cheese.
4. Bake at 375F until the top is golden, about 30 to 35 minutes. Remove from the oven and cool for 10 minutes before serving.
One Response to “True Comfort Food: Vegetable Parmesan Casserole”
Anne Bloomer says:
October, 19 2009at 09:57 am
This was wonderful, Allison. It really added up to more than the sum of its parts and was even better two days later. I did add one large onion, sliced, as I had a lot of onions on hand. This is definitely a keeper!