This is about the same as my secret recipe meatloaf, with a few changes.
You will need:
1 pound of ground beef
1 cup of seasoned breadcrumbs
1 tsp of dried basil
1 1/2 Tbsp of Goya Adobo
1/4 tsp of thyme
salt and pepper
1 egg yolk
First, break up the ground beef in a large mixing bowl.
Add the Adobo, basil, thyme, salt and pepper, and knead together with your hands.
Once it is well mixed, add the egg yolk and 1/4 of the breadcrumbs and mix together with your hands again.
Continue to add the breadcrumbs in quarters until it is well mixed.
Now, take a portion of the mixture about the size of an apricot (about 1/3 the size of your palm in diameter)
and roll between your hands until it is a firm ball.
Place them in a baking pan and cover with foil.
Put in a preheated 350 degree oven for 15-20 minutes or until the meatballs are fully cooked.
Once they come out of the pan,
Open a large jar of pasta sauce (I use Ragu)
and toss them in a mixing bowl with the sauce.
They are now ready to eat, or you can store them in the sauce in a covered container for up to a week.
*TIPS*
If you don't like beef, try using ground turkey or chicken.
Once you are comfortable with this recipe, try experimenting with seasonings until you find a personal blend that you like best.
Monday, August 17, 2009
Quick Baking Tip
Baking might be a bit time-consuming for a full-time student,
so I usually opt for box mixes.
Many brands like Betty Crocker offer lower-calorie or lowfat alternatives.
But when the recipe calls for oil, I add the equivalent amount in applesauce.
It adds sweetness and helps the cake retain more moisture.
This works with cakes, cupcakes, and brownies,
and if you don't have measuring cups,
one container of the single-serving cups is usually the right amount!
so I usually opt for box mixes.
Many brands like Betty Crocker offer lower-calorie or lowfat alternatives.
But when the recipe calls for oil, I add the equivalent amount in applesauce.
It adds sweetness and helps the cake retain more moisture.
This works with cakes, cupcakes, and brownies,
and if you don't have measuring cups,
one container of the single-serving cups is usually the right amount!
Wednesday, August 12, 2009
Naomi's Mexican Stir Fry
1 Cup chopped yellow and green beans
1/2 Cup cut up sugar snap peas
1 Can black beans
1 Cup yellow corn
6 Canned peeled tomatoes (no salt added)
1 Chopped small yellow onion
1/4 Cup chopped cilantro
1 Chopped garlic clove
Canola oil spray
Salt to taste
-Lighly spray large frying pan with canola oil
-Saute onion and garlic until onion becomes slightly see-through
-Add all other ingredients to pan, and cook for about 15minutes
*TIPS*
-Serve over brown rice, but if you don't want the extra carbs it's good just how it is too
-If you're in the mood, it's yummy to stir in some nonfat sour cream at the end
1/2 Cup cut up sugar snap peas
1 Can black beans
1 Cup yellow corn
6 Canned peeled tomatoes (no salt added)
1 Chopped small yellow onion
1/4 Cup chopped cilantro
1 Chopped garlic clove
Canola oil spray
Salt to taste
-Lighly spray large frying pan with canola oil
-Saute onion and garlic until onion becomes slightly see-through
-Add all other ingredients to pan, and cook for about 15minutes
*TIPS*
-Serve over brown rice, but if you don't want the extra carbs it's good just how it is too
-If you're in the mood, it's yummy to stir in some nonfat sour cream at the end
Monday, August 10, 2009
Dani's Magic Oreos
This is the ultimate fat day dessert, and it's really customizable depending on what you're in the mood for!
1 lb bag of chocolate wafers - dark, milk, or white chocolate (you can find these at most craft stores, or in the baking aisle at some grocery stores)
Oreos (however many you'd like)
Peanut Butter (about a tsp per oreo)
hopped nuts (any kind - optional!)
-Melt the chocolate wafers in a microwave-safe bowl, stopping every few minutes to stir
-Put a spoonful of peanut butter on the top of the Oreo and spread it around, then place the cookie on a fork.
-Hold it over the bowl of chocolate, and dip it in! You can spoon it over the top, if necessary
(make sure it is really well coated)
-Place it on the chopped nuts, or sprinkle some on top (optional)
- Place on wax paper. Once you're done, put them in the fridge for about fifteen minutes to harden.
-Eat up!
*TIPS*
-during the holidays, these can be really festive if you use colored chocolate wafers.
-in the winter, i like to replace the chopped nuts with smashed up bits of candy cane. any smashed hard candy, like butterscotch candy, will work too. Be creative! I recommend a white chocolate drizzle over milk and dark chocolate coated cookies, or marshmallows on pastel-coated ones. DELISH.
1 lb bag of chocolate wafers - dark, milk, or white chocolate (you can find these at most craft stores, or in the baking aisle at some grocery stores)
Oreos (however many you'd like)
Peanut Butter (about a tsp per oreo)
hopped nuts (any kind - optional!)
-Melt the chocolate wafers in a microwave-safe bowl, stopping every few minutes to stir
-Put a spoonful of peanut butter on the top of the Oreo and spread it around, then place the cookie on a fork.
-Hold it over the bowl of chocolate, and dip it in! You can spoon it over the top, if necessary
(make sure it is really well coated)
-Place it on the chopped nuts, or sprinkle some on top (optional)
- Place on wax paper. Once you're done, put them in the fridge for about fifteen minutes to harden.
-Eat up!
*TIPS*
-during the holidays, these can be really festive if you use colored chocolate wafers.
-in the winter, i like to replace the chopped nuts with smashed up bits of candy cane. any smashed hard candy, like butterscotch candy, will work too. Be creative! I recommend a white chocolate drizzle over milk and dark chocolate coated cookies, or marshmallows on pastel-coated ones. DELISH.
Dani's Easy Eggplant Parm
I made this recipe from the least amount of ingredients possible! It's so easy, and even people who don't like eggplant love it!
2 eggs, beaten with 2 Tbsp Milk
1 cup seasoned breadcrumbs
1 large eggplant
Extra Virgin Olive Oil
1 jar tomato sauce
Parmesan cheese (for topping)
-Slice the eggplant into 1/2" to 3/4" thick slices
-Heat up about 1/4" of oil in a saucepan. You'll know it's hot enough when you add a drop of water, and it sizzles really loud.
-Put the breadcrumbs onto a plate next to the bowl with eggs in it
-Dip a slice of eggplant into the egg - make sure it is well-covered!
-Drip the excess egg off, and coat both sides of the eggplant in breadcrumbs, and put in the pan
-When the eggplant is golden brown, flip it over, then when both sides are fully cooked, place on a plate with paper towels to absorb excess oil
-Repeat until all the eggplant is fried.
-Add to a large cake pan, and cover with sauce
-Sprinkle with parmesan cheese, and pop in the oven at 350 degrees for about 15 minutes. Enjoy!
*TIPS*
-you can add shredded mozzarella on the top and/or between layers of eggplant when you bake it
-it goes great over any kind of pasta!
2 eggs, beaten with 2 Tbsp Milk
1 cup seasoned breadcrumbs
1 large eggplant
Extra Virgin Olive Oil
1 jar tomato sauce
Parmesan cheese (for topping)
-Slice the eggplant into 1/2" to 3/4" thick slices
-Heat up about 1/4" of oil in a saucepan. You'll know it's hot enough when you add a drop of water, and it sizzles really loud.
-Put the breadcrumbs onto a plate next to the bowl with eggs in it
-Dip a slice of eggplant into the egg - make sure it is well-covered!
-Drip the excess egg off, and coat both sides of the eggplant in breadcrumbs, and put in the pan
-When the eggplant is golden brown, flip it over, then when both sides are fully cooked, place on a plate with paper towels to absorb excess oil
-Repeat until all the eggplant is fried.
-Add to a large cake pan, and cover with sauce
-Sprinkle with parmesan cheese, and pop in the oven at 350 degrees for about 15 minutes. Enjoy!
*TIPS*
-you can add shredded mozzarella on the top and/or between layers of eggplant when you bake it
-it goes great over any kind of pasta!
Naomi's Waldorf-But-Not
How easy is this!? And it's delicious!
1/2 Cup non-fat cottage cheese
1 Sweet apple (I like Pink Lady or Gala apples)
1/4 Cup Raisins
1/4 Cup Walnuts
-Chop the apple into small pieces
-Mix it all together!
1/2 Cup non-fat cottage cheese
1 Sweet apple (I like Pink Lady or Gala apples)
1/4 Cup Raisins
1/4 Cup Walnuts
-Chop the apple into small pieces
-Mix it all together!
Dani's Fat Day Taters
This is a favorite late breakfast meal that I make on the weekend for my roommates. I make it with meat, but you can feel free to leave that out!
*You'll need a large saucepan!*
2 tbsp butter
2 large potatoes or 3 medium ones
two medium-sized sausages (I like to use the chicken sausage from Trader Joe's because they come in a variety of flavors that all work, but any non-breakfast sausage will do)
one small white onion
one large clove of garlic
adobo seasoning
salt and pepper
-finely chop the garlic, add to pan with the butter
-thinly slice the potatoes and chop the onions
-cut the sausages into 1/2" thick slices
-turn the heat on high, and when the butter starts to sizzle, add the onions and potatoes
-add 5-6 shakes of Adobo, and a dash of salt and pepper
-add the sausages, and mix everything around to make sure it isn't sticking to the pan
-cover, and reduce the heat to medium
-check back every 3 minutes or so, to stir things up and make sure it's not sticking. If it starts to stick, add another Tbsp of butter.
-When the potatoes are browning and tender, and the sausage is fully cooked, you're all done!
*TIPS*
-short on butter? you can use extra virgin olive oil instead.
-sometimes I add fresh herbs that I have lying around, such as cilantro, rosemary, or parsley
-don't forget that you can leave the meat out!
-it's great with a fried egg or two!
*You'll need a large saucepan!*
2 tbsp butter
2 large potatoes or 3 medium ones
two medium-sized sausages (I like to use the chicken sausage from Trader Joe's because they come in a variety of flavors that all work, but any non-breakfast sausage will do)
one small white onion
one large clove of garlic
adobo seasoning
salt and pepper
-finely chop the garlic, add to pan with the butter
-thinly slice the potatoes and chop the onions
-cut the sausages into 1/2" thick slices
-turn the heat on high, and when the butter starts to sizzle, add the onions and potatoes
-add 5-6 shakes of Adobo, and a dash of salt and pepper
-add the sausages, and mix everything around to make sure it isn't sticking to the pan
-cover, and reduce the heat to medium
-check back every 3 minutes or so, to stir things up and make sure it's not sticking. If it starts to stick, add another Tbsp of butter.
-When the potatoes are browning and tender, and the sausage is fully cooked, you're all done!
*TIPS*
-short on butter? you can use extra virgin olive oil instead.
-sometimes I add fresh herbs that I have lying around, such as cilantro, rosemary, or parsley
-don't forget that you can leave the meat out!
-it's great with a fried egg or two!
Babbo's Skinny Yogurt Parfait
My dad decided to lose some weight about a month ago, and he came up with this delicious snack/recipe. I just had to share it with you all!
1/2 cup of strained non-fat greek yogurt
1 packet of Quaker Instant High Fiber Oatmeal (I like the Cinnamon Swirl flavor)
2 Tbsp of Splenda
1/4 cup of blueberries
1 Banana
A dash of cinnamon
-Slice banana toss slices into the bowl
-Add all other ingredients in bowl, and mix it all up really well with a spoon. Then you're done!!
*TIPS*
-This meal is great for breakfast or a late night snack (especially when you're craving ice cream, but don't want the guilt that comes with eating it!). When I make it for a late night snack I tend to leave out the oatmeal, fiber is more important in the morning.
-Feel free to experiment with different fruits. Rasberries, blackberries, raisins, grapes, etc. are all delicious twists.
1/2 cup of strained non-fat greek yogurt
1 packet of Quaker Instant High Fiber Oatmeal (I like the Cinnamon Swirl flavor)
2 Tbsp of Splenda
1/4 cup of blueberries
1 Banana
A dash of cinnamon
-Slice banana toss slices into the bowl
-Add all other ingredients in bowl, and mix it all up really well with a spoon. Then you're done!!
*TIPS*
-This meal is great for breakfast or a late night snack (especially when you're craving ice cream, but don't want the guilt that comes with eating it!). When I make it for a late night snack I tend to leave out the oatmeal, fiber is more important in the morning.
-Feel free to experiment with different fruits. Rasberries, blackberries, raisins, grapes, etc. are all delicious twists.
Dani's Guacamole
I eat so many avocados, and this is my favorite way to make guacamole! It's a great snack but it's also super fresh and healthy.
2 Haas Avocados (they're ripe when they're dark green and slightly soft to the touch)
1 plum tomato
1/2 of small white onion
1 clove of garlic
1/4 of a jalapeno (optional)
3 sprigs fresh cilantro
1/2 lime (for the juice - this helps to keep the avocado from browning after you cut it up)
a dash of Adobo seasoning- our secret weapon!
Salt and pepper to taste (emphasis on the salt)
-Start by cutting an avocado into chunks. If you've never done it before, here's a helpful how-to video http://www.ehow.com/video_2346569_cut-slice-avocado.html
-cut up the tomato into small pieces
-cut up the onion and garlic into small pieces
-chop the jalapeno (optional)
-roughly chop the cilantro
-squeeze 1/2 lime juice into a bowl with all the other ingredients
-add salt and pepper/adobo
-take two forks and mash everything together. If your hands are super clean, feel free to get in there and get dirty.
*TIPS*
-For a healthier alternative to traditional tortilla chips, try Multigrain Tostitos or "Guilt-Free" Pita chips (Trader Joe's has a wide variety)
-Try to eat it right away - this isn't a dish to make a day ahead, because it browns quickly
2 Haas Avocados (they're ripe when they're dark green and slightly soft to the touch)
1 plum tomato
1/2 of small white onion
1 clove of garlic
1/4 of a jalapeno (optional)
3 sprigs fresh cilantro
1/2 lime (for the juice - this helps to keep the avocado from browning after you cut it up)
a dash of Adobo seasoning- our secret weapon!
Salt and pepper to taste (emphasis on the salt)
-Start by cutting an avocado into chunks. If you've never done it before, here's a helpful how-to video http://www.ehow.com/video_2346569_cut-slice-avocado.html
-cut up the tomato into small pieces
-cut up the onion and garlic into small pieces
-chop the jalapeno (optional)
-roughly chop the cilantro
-squeeze 1/2 lime juice into a bowl with all the other ingredients
-add salt and pepper/adobo
-take two forks and mash everything together. If your hands are super clean, feel free to get in there and get dirty.
*TIPS*
-For a healthier alternative to traditional tortilla chips, try Multigrain Tostitos or "Guilt-Free" Pita chips (Trader Joe's has a wide variety)
-Try to eat it right away - this isn't a dish to make a day ahead, because it browns quickly
White Bean Salad
Here's a quick and easy bean salad that everyone loves:
1 can cannelini (white kidney) beans
4 Tbsp Balsamic Vinegar
1/2 Red onion
2 Tbsp Herb de Provence
salt and pepper to taste
1.Open the can of beans and rinse
2.chop the onion
3.throw everything in a bowl and mix!
*TIPS*
-try crushing the herbs in your palm before putting in- this will help release the flavor
-the same recipe works great with chickpeas, tomatoes, cucumbers, or red kidney beans. Don't be afraid to experiment!
1 can cannelini (white kidney) beans
4 Tbsp Balsamic Vinegar
1/2 Red onion
2 Tbsp Herb de Provence
salt and pepper to taste
1.Open the can of beans and rinse
2.chop the onion
3.throw everything in a bowl and mix!
*TIPS*
-try crushing the herbs in your palm before putting in- this will help release the flavor
-the same recipe works great with chickpeas, tomatoes, cucumbers, or red kidney beans. Don't be afraid to experiment!
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