Turkey-Beef Kabobs with Garlic Mashed Potatoes

June 20th, 2013 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
1/2 lb ground turkey breast
1 lb ground beef sirloin
1 sweet onion finely grated
1 bunch parsley minced
1/2 cup whole wheat bread crumbs
1/4 tsp salt
1/2 tsp finely ground pepper
Dash of ground cumin powder

DIRECTIONS:

Mix all ingredients. Form into lola. Line them up on a baking sheet that has been greased with cooking spray. Broil on high for 5-8 min. Serve with garlic mashed potatoes! Recipe Follows

INGREDIENTS:
6 Idaho Potatoes, Peeled and cut into 1-1/2″ chunks
1/2 Red Onion, thinly sliced
2 Cloves Garlic, minced
2 Scallions, chopped
Pepper
1/4 tsp Salt
1 Tbsp avocado oil
Chopped Parsley for garnish

DIRECTIONS:
Boil potatoes for 20 min. Reserve 1/2 cup starch water and drain the potatoes. Mash, and add the starch water until desired consistency is reached. Sauté red onion in oil until almost transparent. Add 1/4 tsp salt and stir. Add 2 minced garlic cloves and stir for 1 min. Add 2 chopped scallions and sauté for an additional 3 min until the scallions wilt a bit. Season with pepper and pour over the mashed potatoes and stir to combine. Serve with parsley garnish.

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Rating: 5.0/5 (2 votes cast)

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Tricolor Baked Ziti

January 22nd, 2013 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

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INGREDIENTS:
16 oz Package Tricolor Penne or Ziti Pasta boiled according to package
15 oz Ricotta Cheese
1 lb Shredded Mozzarella Cheese
1 Egg Beaten
1 Jar Miur Glen Pasta Sauce
1/4 Cup Parmesan Cheese

DIRECTIONS:
In a medium bowl mix pasta with ricotta cheese, sauce, 3/4 of mozzarella and egg. Heat oven to 375F. Lightly grease a 9×13″ baking dish with cooking spray. Spoon mixture, top with parmesan and the rest of mozzarella cheese. Bake for 30 min. Let stand for 15 min before serving.

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Rating: 5.0/5 (2 votes cast)

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Man Pleasing Chicken

December 4th, 2012 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
1 package- Boneless Skinless Chicken Breast
1/2 cup -Dijon mustard
1/4 cup- Maple syrup
1 Tablespoon – Rice wine vinegar
1 tsp paprika

DIRECTIONS:

Preheat your oven to 400ºF.

Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
Put a package of chicken into an oven-proof baking dish. Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Sprinkle with paprika.
Put the chicken into the oven, and let them bake for 30 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

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Rating: 5.0/5 (2 votes cast)

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Apple Blueberry Pie: Happy Thanksgiving

November 22nd, 2012 | Posted by Milana in Dessert | Recipes - (0 Comments)

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Rating: 4.5/5 (4 votes cast)

Oatmeal Sirniki

November 5th, 2012 | Posted by Milana in Breakfast/Brunch | Russian/Bukharian Cuisine - (0 Comments)

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INGREDIENTS:

1-16oz. Package Farmer Cheese

2 Large Eggs

3 Tbsp Honey or 4 Tbsp Coconut Sugar

2-1/2 Cups Old Fashioned Rolled Oats

1 tsp Vanilla Extract or vanilla bean paste

1 cup any type of berries (optional)

2 Tbsp Avocado or Peanut Oil for frying

DIRECTIONS:

Mix all ingredients except for oil and berries until well combined. Gently fold in berries if using. Shape into 2″ diameter patties. Heat oil in a large 10″ skillet and place patties ( fry about 7-9 patties at a time) and let fry for about 1-2 minutes on each side on medium heat. Serve with some coconut whipped cream and some more berries.

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Rating: 5.0/5 (3 votes cast)

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Halloween Vanilla Sugar Cookies

October 31st, 2012 | Posted by Milana in Dessert | Recipes - (0 Comments)

Happy Halloween Everyone!!! 🙂 My 3 year old nephew Ethan and I decided to make some sugar cookies in the honor of Halloween! We used cookie cutters in the shape of a ghost, pumpkin and scary cat! It was lots of fun having him get his hands messy! I obtained this recipe from Weight Watchers. This is probably the best tasting sugar cookies I have ever made!

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INGREDIENTS:

2-1/4 Cup All Purpose Flour

1 Cup Whole Wheat Pastry Flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp ground nutmeg

1/4 cup unsalted butter room temp

4 oz. Neufchatel Cheese or 1/3 Fat Cream Cheese Room temp

3/4 Cup Sugar

2 tsp vanilla extract

1/2 cup fat free milk

1 tsp flour for rolling out dough

DIRECTIONS:

Preheat oven to 350ºF.

In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.

Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg.

Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined.

Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days.

Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter or any shape you like, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used — recipe will make approximately 45 cookies depending on what shape and size of cookie cutter you use.

Bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely.

NOTE:

Make these cookies any shape you want. You can sprinkle them with colored sugar or make colored icing and paint on your own designs . To ice the cookies, while they are cooling, combine 1/2 cup of powdered sugar, 1/2 teaspoon of vanilla extract and 1 to 3 teaspoons of hot water in a small bowl. Divide icing in half and add drops of different food coloring to each half; paint designs on cookies using small painting or basting brushes.

45 Servings
Amount Per Serving
Calories 98.1
Total Fat 3.0 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.1 g
Cholesterol 13.6 mg
Sodium 67.2 mg
Potassium 18.9 mg
Total Carbohydrate 14.8 g
Dietary Fiber 1.0 g
Sugars 4.4 g
Protein 2.4 g

 

 

 

 

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Rating: 5.0/5 (6 votes cast)

Mint Chocolate Chip Cookies

October 28th, 2012 | Posted by Milana in Dessert - (0 Comments)

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There is nothing better than baking chocolate chip cookies from scratch especially when you have an eager 3 year old who is willing to help every step of the way and an uninvited hurricane on the way named Sandy! I used the recipe on the back of a Nestle Dark Chocolate & Mint Chips Bag and modified it to the low fat version!

INGREDIENTS:

1-1/8 up  white whole wheat flour

1-1/8 cup unbleached all purpose flour

1 tsp baking soda

1/4 tsp salt

1/4 stick of unsalted butter softened

1/2 cup avocado oil

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1/2 cup cane or coconut sugar

1/2 cup packed brown sugar

2 Large Eggs

1/2 tsp Peppermint extract

1 Cup Enjoy Life Chocolate chips

DIRECTIONS:

Heat oven to 350F. In a medium bowl whisk flour, baking soda and salt. In another medium mixing bowl beat butter, oil, applesauce, sugar and vanilla on medium until smooth. Add eggs and beat until well combined. Mix in the flour mixture in two parts, do not over mix! Stir in chips. Use a small scoop and place small mounds of cookie batter onto un-greased cookie sheet. Bake 8-10 min or until golden. Let cool 5 min before transferring onto cooling rack for further cooling. I got 40 cookies from this recipe. Serving Size 1 cookie.

40 Servings
Amount Per Serving
Calories 98.0
Total Fat 3.6 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.2 g
Cholesterol 7.7 mg
Sodium 51.9 mg
Potassium 16.8 mg
Total Carbohydrate 13.3 g
Dietary Fiber 0.5 g
Sugars 7.9 g
Protein 1.2 g

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Rating: 5.0/5 (3 votes cast)

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Whole Wheat Drop Biscuits

September 5th, 2012 | Posted by Milana in Breads | Breakfast/Brunch | Thanksgiving - (0 Comments)

I love warm buttery biscuits straight from the oven on a damp, rainy day. It’s just the most comforting piece of food that can go with either breakfast or brunch. I guarantee this fast and easy recipe will have your taste buds asking for more! This is also a staple at our annual Thanksgiving Feast!

INGREDIENTS:

1 cup unbleached all-purpose flour

1 cup white whole wheat flour

1 Tbsp Baking powder

1/4 tsp salt

4 Tbsp unsalted cold vegan butter

1 cup Ripple Original Unsweetened Milk

**Herb & Garlic Version:

3 Tbsp Dried Parsley

1 tsp Fresh Rosemary, Basil and Thyme or 1-1/2 tsp dried

1 tsp Dried Sage

2 tsp Garlic Powder

DIRECTIONS:
Heat oven to 450F. Whisk together flours, baking powder and salt. Cut the butter in with a pastry blender. If you do not have a pastry blender use 2 knives to the cut the butter into the flour mixture until the butter resembles size of peas. Stir in the milk just until moist. do not over mix. Use a small -medium cookie scoop to scoop the batter onto a greased cookie sheet about 2″ apart. Bake for 7-9 min and serve warm.

*** Add these ingredients into the flour mixture before the vegan butter for the Herb & Garlic version…enjoy!

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Rating: 5.0/5 (3 votes cast)

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Spinach Manicotti

August 14th, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

1 box (8 oz) uncooked manicotti shells (14 shells)

1-½ cups shredded mozzarella cheese

¼ teaspoon crushed red pepper flakes

15 oz. ricotta cheese  

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

 1 Jar Miur Glen Organic Italian Herb Pasta Sauce

DIRECTIONS:

Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the  cheese, the pepper flakes, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13×9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutritional Information
1 Serving: Calories 300 (Calories from Fat 50)

Total Fat 7g (Saturated Fat 3g, Trans Fat 0g)

Cholesterol 50mg

Sodium 410mg

Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 8g)

Protein 19g

Vitamin A 70%; Vitamin C 6%; Calcium 35%; Iron 15%

Exchanges: 1 1/2 Starch

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Rating: 5.0/5 (4 votes cast)

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Rich Red Velvet Cake

August 10th, 2012 | Posted by Milana in Dessert - (0 Comments)

In the honor of my brother-in-law’s 26th Birthday I decided to surprise him by baking his favorite cake! After he devoured his first piece he claims its the best Red Velvet he has ever tasted! I got the recipe from Keyingredient.com …..HAPPY BAKING!

INGREDIENTS:

1-½ cups all purpose flour

1 cup white whole wheat flour

1-½ cups cane or coconut sugar

 1 Tablespoon cocoa

 ½ teaspoon salt

 1 teaspoon baking soda

 2 Large Eggs, room temperature

3/4 cups avocado oil

¾ cups unsweetened applesauce

 1 cup buttermilk, kefir or cultured cashew milk

 1 Tablespoon vinegar

1 teaspoon vanilla

2 oz. red food coloring

Cream Cheese Frosting:

8 oz. Cream Cheese, Softened

1/2 Stick Unsalted Butter, Room Temperature

2 Cups Confectioners’ Sugar

1 tsp Vanilla Extract

DIRECTIONS:

Preheat oven to 350 degrees.  Grease and flour two 8 inch cake pans.  Lightly whisk eggs in a medium bowl. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.  Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk.  Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.   Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.   Bake for about 30 minutes or until a toothpick inserted comes out clean.   After about ten minutes, remove from pans and cool completely on a wire rack before frosting.

To Make Frosting:

Beat Cream Cheese and Butter on medium speed while gradually adding the sugar. Beat until smooth and fluffy. Stir in vanilla extract.

***Calories Include Frosting Per Piece

16 Servings
Amount Per Serving
  Calories 370.9
  Total Fat 17.3 g
  Saturated Fat 4.9 g
  Polyunsaturated Fat 3.4 g
  Monounsaturated Fat 8.1 g
  Cholesterol 34.2 mg
  Sodium 234.2 mg
  Potassium 73.2 mg
  Total Carbohydrate 50.8 g
  Dietary Fiber 1.5 g
  Sugars 35.4 g
  Protein 5.0 g
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Rating: 5.0/5 (4 votes cast)

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