New Year’s Eve Recipe Recap

So, I know it’s a week late, but it was requested (by one Elizabeth Clevinger) that I post some of the recipes for the food at the New Year’s Eve Party. There was quite a bit of food at this party, so I can’t post all of them, but below are a few selections...well, basically, these are the recipes for the food I made, because they are the only recipes that I actually have. (Sorry Elizabeth J)

Chicken Salad Spread8-oz Neufchatel Cheese
1 can Chicken
2 T Mayo
2 ½ tsp Soy Sauce
3 T Green Onion, chopped fine
Crackers

CUBE cheese and place in a shallow bowl. 
Microwave on HIGH for 30 seconds or until soft.
MIX in rest of ingredients and refrigerate until ready to serve.

Pepperoni & Cheese Poppers1 Package Frozen Rhodes Rolls
1 Package Pepperoni
1 Package Shredded Cheddar Cheese
Melted Butter
Marinara Sauce and/or Ranch Dressing

Preheat oven to 350 degrees
Take rolls out of bag and let thaw slightly
Cut rolls in half and thaw completely
Take 1 pepperoni, top with cheese and second piece of pepperoni
Fold in quarters, place in center of dough and wrap around
Roll each ball until smooth and place on baking sheet
Bake for 20 minutes
Brush with melted butter immediately after baking

Serve with marinara sauce or ranch dressing for dipping.

Sweet and Smoky Pecans (Courtesy Fitness Magazine)

1 1/2 cups pecan halves
2 tablespoons maple syrup (I use sugar free)2 teaspoons olive oil
1 teaspoon smoked sweet paprika
1/2 teaspoon salt
Pinch cayenne

Preheat the oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. In a bowl, combine all the ingredients; mix well.

Spread the nuts on the baking sheet; roast, tossing halfway through, until browned, 12 to 15 minutes.

Let the nuts cool. Serve.

Nutrition facts per serving: 220 calories, 3g protein, 8g carbohydrate, 22g fat (1.9g saturated), 3g fiber

Baked Brie(Courtesy PuffPastry.com)

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 egg (optional, you can also use milk, or skip altogether.)
1 tablespoon water
1/3 cup dried cherries , softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves (or teaspoon dried rosemary leaves , crushed – I have tried both ways and fresh is definitely better)1 (13.2 ounces) Brie cheese  round
Crackers

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.

Heat oven to 400°F.

Beat the egg and water in a small bowl with a fork.   

Unfold the pastry sheet on a lightly floured surface.

Roll the pastry sheet into a 14-inch square.

Stir the cherries, pecans, honey and rosemary in a small bowl.
Spread the cherry mixture into the center of the pastry square.
Top with the cheese round.
Brush the edges of the pastry with the egg mixture. (This is where you can substitute with milk.)
Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.

Fold the sides up onto the cheese and press the edges to seal.

Place the pastry-wrapped cheese seam-side down onto a baking sheet. 

Brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown.

Let stand for 45 minutes to 1 hour. (Tip: Do not put out until you are ready for people to eat, it will not last J)

Serve with the crackers.

*To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry. 

Warm Food for Cold Weather

It’s hard to believe that the holidays are behind us, but if you’re like me, as much as I love the holidays, I am always happy to return to my normal life in January. And this includes leaving the cookies and candy behind and returning to healthy eating.

Now that we are well into the cold winter months, I find myself enjoying, even more, preparing a warm pot of soup or a hearty casserole to take the chill off the cold winter nights. And today’s recipe is one of my favorites.

Now I will admit, unlike my brother, I absolutely love broccoli. I will eat it raw or cooked, plain or topped with low fat cheese. It is one of my favorite vegetables. When we were kids (and really to this day) my brother would hate when our Mom made anything that had the dreaded broccoli in it. I, on the other hand, loved those meals. And Chicken Divan was one of my all time favorites. Unfortunately, the traditional Chicken Divan recipe isn’t so figure friendly, which is why, when I discovered this much lighter Eating Well version, I was beyond thrilled! The simple swaps of lower-fat options for the traditional heavy cream and mayonnaise make this a much healthier recipe without taking away any of the flavor. And with the wealth of health benefits that broccoli brings (good source of calcium, iron, zinc, fiber, folate, potassium, etc.) this meal will not only warm you up but it will also fill you up!

So pull out those casserole dishes and start making this yummy dinner!

Stay warm!

Chicken DivanCourtesy Eating Well Magazine

http://www.eatingwell.com/recipes/chicken_divan.html

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

· 1 1/2 pounds boneless, skinless chicken breast

· 1 tablespoon extra-virgin olive oil

· 2 cups diced leek, white and light green parts only (about 1 large; see Tip)

· 1/2 teaspoon salt

· 5 tablespoons all-purpose flour

· 1 14-ounce can reduced-sodium chicken broth

· 1 cup low-fat milk

· 2 tablespoons dry sherry (see Tip)

· 1/2 teaspoon dried thyme

· 1/2 teaspoon freshly ground pepper

· 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped

· 1 cup grated Parmesan cheese, divided

· 1/4 cup low-fat mayonnaise

· 2 teaspoons Dijon mustard

Preparation

1.       Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.

2.       Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

3.       Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

4.       Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Nutrition

Per serving : 308 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 76 mg Cholesterol; 20 g Carbohydrates; 35 g Protein; 4 g Fiber; 712 mg Sodium; 401 mg Potassium

Tips & Notes

· Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

· Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

· Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Another Friday another fashion tip…

We are in full holiday mode, the stockings have been hung, the tree is decorated and there are parties galore! This week’s fashion dilemma, what to wear for an afternoon of celebrating with the girls?

This is a pretty easy one, you want to be comfortable. Your afternoon is going to consist of lots of food, lots of wine, and lots and lots of chatting; no one wants to be in an uncomfortable outfit for all of that. But, of course, you still want to be fashionable.

There is really only one option for this particular situation. The tried and true, oldie but a goodie, everyone’s favorite item…leggings. For those of you loyal followers out there, you will remember the very wise woman I quoted early on in my blogging career who said “leggings are just sweatpants in disguise”. And let’s be honest, when you are catching-up with the girls, who wouldn’t want to be in sweatpants?

Now, since we all know, sweatpants are not an option as outerwear, leggings are the perfect alternative! My suggestion, pair your leggings with a sweater-dress or tunic, pull on a pair of great boots (heel or no heel, your choice), layer on a scarf or some fun necklaces and you are ready to celebrate this festive time of year with some of your favorite ladies.

Have a wonderful, and well-dressed, weekend!

Fashion tip Friday...Oops! Monday

Sorry for the delay, this time of year just gets busier and busier, so Friday’s fashion tip from last week was moved to Monday.

Today’s topic: how to dress for work or a holiday party when the weather is truly frightful.

This is a dilemma that if like me, you live in the Midwest, we have all dealt with today. So what does a fashionista do? The answer is simple, be prepared.

Let’s use today as an example, the high today is 22 degrees, at 7:00 a.m. the snow was falling and the wind has been blowing all day long. Any of these alone would make for a challenging day, but together! You might as well throw on a parka and be done with it. But fear not, this is no longer your only option.

Here’s what you do: First, grab a bag that is large enough to hold several items, but small enough that it can be stowed away once you arrive at your destination. Next pick out your outfit. Don’t let the weather play too big of a part, wear what you want! Once you have assembled your outfit, decide what items you will need to stay warm during the commute. First and foremost should be your feet, you do not want to be walking to work in your black leather pumps, slip on some ice and fall (believe me, I’ve been there, it’s not a great way to start your day). Instead, throw the pumps in your bag, pull out your warmest pair of Ugg boots and your tootsies will be plenty toasty during that walk from car to office.

Second road block, you want to wear a skirt, but holy cow, your legs will freeze! Easy fix, go over to your closet and pick out a fun pair of tights or leggings, these keep your legs warm, while still looking great.  

Last but not least, outerwear. Essential items include: wool pea coat – there are so many fabulous options for coats, use the cold weather as an excuse to buy more! Scarf, hat and gloves - all of these items can be pops of color and pattern against the backdrop of your coat. Have fun with it!

Just because the weather’s gloomy doesn’t mean your wardrobe has to be.

Stay warm everyone!

It’s the most wonderful time of the year…

This time of year there are so many wonderful recipes to try, who can keep up? Unfortunately, most of these recipes are not so wonderful for our waistlines J But what if I told you there is a Christmas Candy recipe that combines chocolate, almonds, dried cherries, and requires absolutely no baking? Sounds impossible, right? Oh, my friends, it is possible indeed.

This decadent treat combines just the right amount of chocolate with just the right amount of crunch for a candy that I guarantee will be a hit at any holiday party. And at only 68 calories a piece, set aside a few for yourself to enjoy with a cup of coffee or tea.

Chocolate Almond Cherry CrispsCourtesy of Cooking Light Magazine
1 cup semisweet chocolate chips
3/4 cup white chocolate chips
1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
3/4 cup dried cherries
1/3 cup slivered almonds
1/2 teaspoon vanilla

Cover a large baking sheet with wax paper.

Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.

Yield:  36 servings (serving size: 1 crisp)CALORIES 68 (44% from fat); FAT 3.3g (sat 2g,mono 0.8g,poly 0.2g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 9.7g; SODIUM 6mg; PROTEIN 0.6g; FIBER 0.7g

Here'e to a Healthy Holiday Season!

The holidays are officially here!

For those of you, like me, who are working today, my guess is that your office, like mine, is already overflowing with yummy holiday treats. They are everywhere this time of year! And what a wonderful time of year it is J But, because it is also the busiest time of year, it can often wreak havoc on our waste lines. Which is why, for the next five Wednesdays, I am going to supply you with either a healthy holiday treat or a quick and healthy meal to prepare during this fun and festive time of year.

This week’s recipe is perfect after an afternoon spent Christmas shopping or wrapping gifts, or perhaps to prepare before decorating the tree. It is low-fat, low-calorie and can be prepared the night before and popped in the oven an hour before you’re ready to eat. It is also great re-heated!

And the winner is…Easy Meatless Manicotti! (Courtesy of Cooking Light Magazine.) What I love about this recipe are the ingredient swaps, that save loads of calories and fat, and I promise, no one will ever notice. But the best part of this recipe is that you stuff the manicotti shells while they are still raw. It’s so easy! My recommendation, prepare the filling and stuff your shells the night before. Pop it in the fridge until you’re ready to bake, at that time add the sauce, water and bake away! In 60 minutes you will have a yummy, filling and healthy meal.

Prepare a big salad to go along side, open a bottle of your favorite bottle of red wine and toast to a happy and healthy holiday season.

Happy Thanksgiving everyone!

Easy Meatless Manicotti
Courtesy of Cooking Light Magazine

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (16-ounce) carton fat-free cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) package manicotti (14 shells)
1 (26-ounce) jar fat-free tomato-basil pasta sauce
Cooking spray
1 cup water

Instructions:
Preheat oven to 375°.

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti.

Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce.

Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce.

Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

Yield:  7 servings (serving size: 2 manicotti)CALORIES 328 (25% from fat); FAT 9g (sat 4.8g,mono 2.2g,poly 0.5g); IRON 3mg; CHOLESTEROL 23mg; CALCIUM 451mg; CARBOHYDRATE 38.3g; SODIUM 891mg; PROTEIN 23.8g; FIBER 3.9g

Fashion Tip Friday!

The holidays are upon us! It’s hard to believe but we are less than a week away from Thanksgiving! Which means that holiday shopping, holiday parties and general holiday merriment is all just around the corner. But this wonderful time of year also means plenty of opportunities for some major fashion do’s and fashion don’ts in the upcoming weeks. So from now until January 1, 2011 I will devote my Friday Fashion Tips specifically to Holiday Do's and Don'ts.

This week we will address the after work holiday gathering. This can be tricky, what do you wear? You don’t want to wear your cocktail dress or sparkly top to work, but you also don’t have time to run home and change before the party. What’s a girl to do???

Well, there are a couple of options. Let’s start with the little black dress - a staple in every woman’s wardrobe. (And if it’s not, here’s a bonus tip for the week, go buy one! Seriously, right now, stop reading this blog and go to the mall J) So, you’ve got your little black dress, this is an easy switch from day to night. For work, pair your favorite LBD with a pair of tights, flats or boots, add a cardigan or blazer to make the dress more business appropriate, and you are good to go. Sidenote: these items can all still be in fun colors or prints, no need to dress in head-to-toe black simply because you are at work. Come 5:00, lose the jacket and tights, throw on a pair of killer heels, possibly in a patent leather, some fun jewelry, swap your work bag for a sparkly clutch and you are ready for that first glass of Christmas cheer!

Option #2, the sparkly top. This is another easy fix and utilizes several of the key items from above. For work, pair your sparkly top with a pair of dress pants, flat shoes and this time I would recommend definitely putting on a blazer or sweater over top, something that will hide most of the sparkle but let just a little shine through while at work. When 5:00 rolls around, swap out the sensible work pants for some evening dress pants or a great skirt, lose the jacket or sweater, throw on some heels, grab a satin clutch, add some jewelry, and bring on the celebrating!

I hope everyone has a fun and of course fashionable weekend! Be sure and check back on Wednesday for my Recipe of the Week!