Wednesday, September 19, 2012

Ramen Snack Mix

This wasn't my own creation, but I did adapt it a little.

The original recipe comes from Martha Stewart!

Turned out really good.  I put 1/3 cup into a ziploc bag, so they are already to go when I pack lunchboxes. 

Ramen Snack Mix
2 packages ramen, broken into small pieces (toss the seasoning packet!)
1 cup salted cashews (M's are raw)
1 cup salted peanuts (Ms are raw)
1 cup Honey Bunches and Oats with Almonds (Ms uses cornflakes)
3 tablespoons oil
4 teaspoons curry powder
1/2 teaspoon cayenne powder
1/2 cup fried or freeze dried peas
(Ms adds 1/2 t salt, but since I used salted cashews and peanuts I didn't)

Preheat oven to 400 degrees.  In a big bowl mix together ramen, cashews, peanuts, and cereal.  Add the oil and mix until coated.  Pour onto a rimmed baking sheet.  Spread mixture in an even layer.  Combine curry powder and cayenne pepper in a small baggie and sprinkle over the ramen mixture.  bake until golden brown, about 10 minutes.  Stir halfway through!  Stir in peas and let cool before serving.

Makes 6 cups.

I didn't figure out my own nutrition facts, but here are Marthas:

Serving size 1/3 cup
Calories: 152
Fat: 10g
Sat Fat: 1g
Protein 5g
Carbs 13g
Fiber 2g

3 Bean Salad

I had come across a recipe that looked really good, but it required grilling and I don't have time for that... so I made my own version.

3 Bean Salad
1 cup cherry tomatoes
2 cups Sweet Corn (or regular corn)
1 white onion, diced
1 can jalapenos
1 15oz can pinto beans,
1 15 oz can black beans
1 15 oz can kidney beans
Juice from one lime
2 tbls EVOO
1/2 bunch of cilantro

Serves 4 (I made this for 8, but after figuring out calories and eating it... we could of doubled it and been good, so stick with this makes 4 servings)

Drain the jalapenos.  Then Saute the jalapenos, onions and corn with the EVOO until onions are translucent and begin to caramelize.  Meanwhile, in a strainer dump all 3 cans of beans.  Rinse and mix together.  In a big bowl dump the beans, then add the corn mixture.  Add the juice from one lime and the cilantro. Mix well.  Enjoy :-)

Optional: Dice 2 avocados and add into mixture (nutrition facts do not include avocado)

Nutrition Facts
Serving Size 1/8 of above recipe
Calories: 222
Total Fat: 1g
Sat Fat: >1g
Chol: 0
Sodium: 628
Total Carb: 39
Fiber: 17
Sugar: 5
Protein: 10g

Tuesday, September 18, 2012

Egg McMuffin

I love McDonald's Egg McMuffins... and for 300 calories they are not a bad on the go breakfast... but you can save money by making them yourself!

My inspiration came from this post I saw on pinterest. (who doesn't love pinterest?  I have gotten lots of ideas from there, and have boards for everything from Breakfasts- to Organization- to Elephants! Follow me here!)

Muffin Eggs!? Awesome!!!

Egg McMuffins

12 eggs
12 slices of uncured Canadian bacon (we like Jones brand)
6 slices of Provolone cheese (you can use whatever cheese you want, we had this on hand)
6 English muffins

Serves 12 (or 4 people for 3 days of breakfasts :-))

First cook your eggs... Spray a 12 hole muffin pan with cooking spray. Crack an egg into each slot...  You can leave them as is, or use a fork and mix up the yellow and white parts... Cook in a 350 degree over for 12-15 minutes... Let cool.  Usually as they cool they separate from the edges, if not use a knife.

While your eggs are cooking open and set out your English muffins... you are only using 1 half for each sandwich (saves on calories and carbs!).  Cut each slice of cheese in half and place one half on each muffin top (I folded mine in half again because I didn't want the cheese hanging over the edge of the muffin so it was less messy).  Then place 1 slice of Canadian bacon on top of the cheese.  When your eggs are done, put one egg on top and your done!  Let cool completely and wrap each one individual (or put each in their own zipploc baggie).  Put the individual portions  into one big gallon bag and stick in the freezer.  Pop them in the fridge the night before you eat them.  Microwave for 30-60 seconds and enjoy!

Nutrition Facts
Serving Size: 1 egg mcmuffin
Calories: 183
Total Fat: 9g
Sat Fat: 4g
Chol: 209
Sod: 300
T Carbs: 13
Fiber: 4
Sugar: 71
Protein: 16

Italian Wraps

I came across a recipe for some Italian Wraps in a magazine... but did not like the 603 calories!!!  600 calorie meals are bad if you eat light the rest of the day.  If you family is like mine, we make double servings of each dinner item, and eat the leftover for lunch the next day, which means all my meals need to be between 400-500 calories so that if I have two higher calorie meals, that we don't go way over what we (ok really I since I am the one on a fitness plan) should be having each day.  So I revamped the recipe and was able to bring it down to a very doable 473 calories!

8 10-inch tortillas
8 tsps olive oil mayonaise
40 slices of thin sliced Salami (I used Citterio)
8 slices thinly sliced Provolone Cheese
4 red peppers, cut into thin strips
4 cups loosely shredded lettuce (arugula, romaine, red leaf)

Serves 8

Spread 1 tsp of mayo on each tortilla.  Then add 5 slices of salami onto each tortilla.  Next, cut the provolone in half and place to pieces onto each tortilla.  Add half a pepper onto each tortilla, and 1/2 cup of lettuce (or a small handful).  Roll up and use a toothpick to secure.  Enjoy!

Nutrition Info
Serving Size: 1 wrap
Calories: 473
Total Fat: 26g
Sat. Fat: 11
Chol: 77
Total Carbo: 31
Fiber: 1.5
Sugar: 3.7
Protein 28

Monday, September 17, 2012

Menu Plan Monday

Here is what we are eating this week..... (recipes in bold will be added as the week goes on)

Jimmy Dean Turkey Sausage Quesadillas
Nutrigrain Apple Cinnamon Bar
Digiorno 200 Calorie Serving Personal Pizzas
1/3 cup Cottage cheese and a Mixed Fruit Cup
Italian Wraps

Egg McMuffin
Apple, Laughing Cow Cheese Wedge, 5 Pita Crackers
Italian Wraps
Yogurt (Yoplait Light Boston Cream Pie)
3 bean Salad

Banana Peanut Butter Oatmeal
Ramen Snack Mix
3 Bean Salad
Apple Sauce
Ravioli with Tomatoes + Basil (Hubby ended up making this, and he changed it some so will have to get the recipe later)

Multigrain Chocolate Chip Pancakes (canceled till next week- egg mcmuffins instead)
Nutrigrain bar
Ravioli with Tomatoes + Basil
1/2 cup Cottage cheese and Mixed Fruit Cup
Smoked Gouda, Turkey + Arugula Sandwich and Sun Chips (canceled- went out instead)

Cake Batter Protein Shake with Chia Seeds (canceled-had the rest of the jimmy dean quesadillas instead )
Apple, laughing cow Cheese Wedge,5  pita Crackers
Gouda, Turkey + Arugula Sandwich and Chips
Tilapia Piccata and Frozen Veggies (Canceled- ordered in instead)


Cereal, Oatmeal, or Smoothie
Ramen Snack Mix
Tilapia Piccata and Frozen Veggies
Apple Sauce
Healthy Choice Meal

 Cereal, Oatmeal, or Smoothie
Nutrigrain Bar
Healthy Choice meal
1/2 cup Cottage Cheese and Mixed Fruit Cup
Lean Pockets and Chips

Very happy with this week's menu.  I have started moving prepared items to Saturday, Sunday, and Monday so I don't have to cook on the weekends when we seem to be super busy.  Also we are trying some new breakfast and snack options, as well as some new dinners.

The best advice for a preplanned menu- always be willing to change it.  Due to some things that came up, we changed some of our items.  Hubby and I went out for two nights, and I didn't get a chance to make one of the breakfast items, but it is still great having a preplanned menu- you never have to worry about what's for dinner!

* Shared on I'm an Organizing Junkie, Menu Plan Monday

*Menu items may change as the week goes on, also menu items might become more specific as the week goes on.

Saturday, August 11, 2012

Pesto Egg Sandwich

I have been working out a lot lately (10% to my goal weight!) and today I was craving eggs (probably needing the protein).  So after not finding a recipe to fit my wants/needs... I made my own... Enjoy

-Picture to come soon-

Pesto Egg Sandwich

2 slices of bread
1 oz reduced fat cream cheese
1/2 tbls of basil pesto
.5 oz of sun dried tomatoes
1 egg

Toast the bread.

Hard boil the egg- put in saucepan fill with cold water, bring to a boil on medium-high heat, boil for 12 minutes, rinse with cold water.

Spread the cream cheese on one side of each bread.  Spread the pesto on top of the cream cheese.  Add your sundried tomatoes to one of the bread slices.  Slice the egg and put on the other bread slice, put together.  Eat and Enjoy....

Nutrition Info
-Note: my bread wasn't the best so I will post nutrition info with both the bread I use and without the bread... just add your nutrition facts from your bread to the without to get your totals.
-Note: If you wish to add a second egg to make it a fuller meal, here are the nutrition facts- add to the info below to get your new total- Calories: 70, Total Fat 10g, Cholesterol- 213mg,Total Carbs: 1g, Protein: 6g
- Note: We used store bought pesto, which caused the sodium to be high.  The info for the pesto was: Calories: 82.5,Total Fat: 7.5g,Cholesterol: 3.75mg,Sodium: 157.5mg,Total Carbs: 2.25g,Fiber: 1g,Sugar: 0 g,Protein 1.5g

With/out bread:
Calories: 216
Total Fat: 12g
Cholesterol: 235mg
Sodium: 234mg
Total Carbs: 9g
Fiber: 1g
Sugar: 4 g
Protein 11g

With the bread I used (will have to look what kind/brand)
Total Fat: 14g
Cholesterol: 235mg
Sodium: 614mg
Total Carbs: 47g
Fiber: 7g
Sugar: 10 g
Protein 21g

Tuesday, April 3, 2012

Modified Hot Cross Buns

This Easter we are going to try these.... thought I would post the recipe in case you wanted to too.  This recipe was in the April 2012 Cooking Light magazine.  It modified the classic Hot Cross Buns to make it healthier.  (Calories-Classic 268, Makeover 179; Saturated fat- classic 4.8 grams, makeover 1.4 grams; sodium- classic 227 milligrams, makeover 111 milligrams.)

Hot Cross Buns have long been a Good Friday and Easter tradition. The icing on the buns is in a cross to symbolize the crucifixion.  It was even turned into a nursery rhyme..

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If ye have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot cross buns

While many people associate these with Christianity... they actually have pagan origins, with the cross representing the four phases of the moon.  They were adopted by the Christian missionaries and in the 1300s a monk passed them out to his church on Good Friday.  And a tradition was born....

Now you can make them your own tradition...

Hot Cross Buns
Hands on time: 40 mins
Total time: 3hr and 15 mins.

  • Rolls:
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/4 cup warm orange juice (120° to 130°) $
  • 19 ounces all-purpose flour (about 4 1/4 cups), divided $
  • 4 1/2 ounces whole-grain pastry flour (about 1 cup)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind $
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated whole nutmeg
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup warm fat-free milk (120° to 130°)
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted $
  • 2 large eggs, lightly beaten $
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white $ 
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon 2% reduced-fat milk
  • 1 teaspoon fresh lemon juice


  1. To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
  2. Weigh or lightly spoon 18.5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
  3. Preheat oven to 350°.
  4. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
  5. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.
 Chad and I will be modifying this recipe a bit more.  I am allergic to orange juice, so we are going to try substituting limeade.  Also I couldn't find currants anywhere.  Search 5 places.  So we will be using dried cranberries... I will let you know how they turn out.

If you make these, let me know what you thought! 

Update: I think I cooked them too long, they got hard, but had good taste to them.