Archive for the ‘Snacks’ Category

egg mcmuffin.
September 12, 2008

So, this is admittedly not a recipe, per se . . . it’s more like an idea.  You don’t really need a recipe for an egg mcmuffin or for any other fast food breakfast sandwich, but maybe you do need to be reminded that you can make them at home in a much healthier way!  This is also a very quick meal idea . . .  not as quick as a nutrition bar but not as time consuming as pancakes, so it’s totally suitable for a weekday breakfast.  And you have to admit, there’s something kinda sinful about eating a melty breakfast sandwich, even if it is made with a whole wheat muffin and turkey bacon!

Egg McMuffin

Ingredients

I would . . .

You could . . .

Cooking spray

 

1 whole wheat English muffin

Any kind of English muffin or toast

1 large egg

2 eqq whites

1 slice turkey bacon

1 slice real bacon

Slices of white cheddar cheese

Slices of any type of cheese

Preparation

1.  Split English muffin.  Align slices of cheese on one half of the muffin.  Toast on medium-high until cheese is melted.

2.  While the English muffin is toasting, wrap one slice of raw turkey bacon in a paper towel.  Microwave on a microwave-safe plate from 1 to to 2 minutes to desired level of crunchiness.

3.  Spray the inside of a ceramic ramekin with cooking spray.  Break egg into ramekin and stir well.  Microwave from 30 seconds to 1 minute, depending on egg size and microwave power.

4.  Remove English muffin from toaster.  Invert ramekin over one muffin half.  Egg “round” should drop onto the muffin with a slight tap of the ramekin.  Tear bacon in half and place on egg “round.”  Top with remaining muffin half.

Sex It Up By:

 

Adding

Applewood Smoked Bacon

Calling it

Whole Wheat English Muffin with Egg, ApplewoodSmoked Bacon, and Vermont Cheddar Cheese

Cooking Tip:

The ramekin is what makes the perfect egg mcmuffin shape of the egg “round.”  Choose a ramekin with a diameter that matches or is slightly smaller than the diameter of the English muffin, and be sure to spray the interior of the ramekin liberally, or you’ll be scrubbing cooked eggs off of the ceramic!

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chocolate chip squash muffins.
July 27, 2008

My household is pretty keen on veggies, so I’ve never been one to have to sneak them in by pureeing them into pasta sauces or baked goods.  One thing we do have a problem with, though, is using up all of our summer squash.   I don’t personally like the flavor of plain squash all that much, but I like the sight of unused squash in my fridge even less.  These muffins are the perfect solution, and by swapping in some whole wehat flour and applesauce in place of some the white flour and oil, they’re healthier than some of the other muffins out there.

Chocolate Chip Squash Muffins

Ingredients

I would . . .

You could . . .

2 ½ cups flour

Any combination of flours, up to 3 cups

½ cup whole wheat flour

 

1 cup sugar

Any combination of sugars, up 1 ¾ cups

¾ cup brown sugar

 

1 teaspoon baking soda

 

¼ teaspoon baking powder

 

1 teaspoon salt

 

1 teaspoon cinnamon

 

1/8 teaspoon nutmeg

1 teaspoon pumpkin pie spice

1 cup shredded zucchini

Any combination of squash, up to 2 cups

1 cup shredded yellow squash

 

1 medium carrot, shredded

 

1 cup applesauce

 

2 eggs

 

1/3 c oil

 

1 tablespoon vanilla

 

1/3 cup chocolate chips

 

Preparation

1.  Preheat oven to 375 degrees. 

2.  Mix dry ingredients (through nutmeg) in a bowl.

3.  In a separate bowl, mix applesauce, 2 eggs, 1/3 cup oil, and 1 tablespoon vanilla.  Once well mixed, add squash, zucchini, and carrot. Stir.

4.  Make a well in the flour mixture.  Add the squash mixture to the flour mixture.  Stir until just combined.  Fold in chocoloate chips.  (Try not to over-stir, as this can make your muffins too dense).

5.  Fill muffin cups coated with cooking spray 1/2-2/3 full with the batter.  Bake at 375 for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Recipe Extras

Sex It Up By:

 

Adding

1/3 c walnuts, chocolate drizzles on top

Calling it

Chocolate Chunk Walnut Zucchini Muffins

Cooking Tip:

Whole wheat flour, although healthy, can make baked goods pretty dense.  You can experiment by exchanging more of the white flour for whole wheat, but a complete exchange is not recommended!

baked wheat tortilla chips.
July 17, 2008

Chips and dip are mmm good. . . . but the fat and calories in the chips are mmmm not.  But this doesn’t mean you can’t dip your chips with the best of them.  You just have to make them yourself.  And while you’re at it, why don’t you make those whole wheat chips?

Baked Wheat Tortilla Chips

Ingredients

I would . . .

You could . . .

6 whole wheat, soft-taco-size tortillas

 

Cooking spray

 

Salt, cumin, and chili powder to taste

any spices you like

Preheat oven to 350 degrees.  Cut each tortilla into 8 triangles by cutting the tortilla in half, halving the halves, and halving the quarters.  Arrange tortillas on two baking sheets covered with cooking spray.  Sprinkle tortillas with salt, cumin, and chili powder to taste.  Bake for approximately 17 minutes until the chips begin to curl away from the baking sheet.  Serve with a dip of your choice (may I suggest Creamy Basil Pesto Dip?)

Yield

3 cups

Recipe Extras

Sex It Up By:

 

Adding

ancho chile powder, lime juice

Calling it

Whole Wheat Crisps

Cooking Tip:

You can use a pizza cutter to make quick work of cutting the tortillas.

creamy pesto dip.
July 17, 2008

For me, summer=lots of basil, especially when you subscribe to a Community-Supported Agriculture program that provides you with fresh produce each week.  I really love pesto, especially on pasta and fresh tomatoes (also from the CSA!), but there’s only so much of those two things a girl can eat.  Anyways, after eating a lackluster lunch today (cottage cheese and an nutrition bar-oops), I really needed an afternoon snack, and this is what I came up with.

Creamy Pesto Dip

Ingredients

I would . . .

You could . . .

2 cups loosely packed fresh basil

 

¼ cup walnuts

¼ cup pine nuts

1 teaspoon fresh lemon juice

1 teaspoon bottled lemon juice

1 clove garlic, minced

1 teaspoon bottled minced garlic

2 tablespoons olive oil

 

Pinch of salt

 

8 ounces 1/3-less-fat cream cheese

8 ounces any sort of cream cheese

½ cup reduced fat sour cream

½ cup any sort of sour cream

Preparation

Coarsely chop basil and walnuts in food processor.  Add lemon juice, garlic, olive oil, and salt.  Puree in processor until smooth (because there is very little liquid at this point, “smooth” is a relative term).  Add sour cream and cream cheese.  Process until smooth.  Transfer to serving dish.

To make a decorative pattern like the star in the picture, place a clean cookie cutter on the dip.  Sprinkle paprika (or another spice) inside the cookie cutter, remove, and voila!

Yield

1 1/2 cups of dip

Recipe Extras 

Sex It Up By:

 

Adding

chopped green onions, fresh grated parmesan cheese

Calling it

Crudités with Garlicky Cream of Basil Dip  

Cooking Tip:

Mincing fresh garlic by hand can leave your hands a bit smelly.  Afterwards, try rubbing your hands on stainless steel to remove the odor (but it has to be real stainless steel to work).