Moist, Delicious Zucchini Bread

If you're looking for ways to use up the last of your zucchini--look no further.  I don't actually grow a garden so hopefully I haven't missed the zucchini harvest by too far?!?  My sweet neighbor gave me a huge zucchini and I was so excited to use it for this recipe.  It could quite possibly be our favorite bread ever.  The zucchini makes it incredibly moist and the cinnamon makes for such a flavorful addition.  I like to healthy-it-up by using some wheat flour and applesauce in lieu of oil.  Whenever I make this it rarely makes it to the second day as everyone gobbles it up! But the directions say this freezes well and can refrigerate for days.

Zucchini Bread adapted from Allrecipes

3 cups all-purpose flour (I use 2 C wheat; 1 C white)

1 teaspoon salt

1 T baking soda

1 teaspoon baking powder

3 T ground cinnamon

3 eggs

1 cup vegetable oil (I use 1/2 C  applesauce; 1/2 C oil)

2 1/4 cups white sugar

3 teaspoons vanilla extract

3-4 cups grated zucchini

1 cup chopped walnuts (opt)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Perfectly Crispy & Healthy Potatoes

I'm always on the hunt for a side dish that I can make in a pinch with ingredients on hand.  Well--I almost always have potatoes so this is a perfect option. We like to throw together breakfast for dinner at our house and this becomes a perfect addition to eggs, oatmeal pancakes, and turkey sausage  (our usual fare).  But we also love it pared with meat and a salad instead of baked or mashed potatoes.  And I love that you can make it healthy.  And it is so flavorful when perfectly seasoned with salt, pepper, and onion salt and has a nice, slight crunch.  It also tastes equally delicious with red or russet potatoes.

Perfect Crunchy & Healthy Potatoes 

Cooking spray

3-4 russet potatoes, peeled, and cut into 1/2 inch cubes

Salt & pepper

Onion salt

3/4-1 C water

Start by peeling the potatoes (I leave the skin on when using red potatoes) and cutting them into cubes

Heat a large saute pan to medium-high heat and liberally spray with cooking spray.  Add the potatoes.  Season liberally with salt, pepper, and onion salt to taste.  Saute stirring frequently and adding more cooking spray as needed for 4-5 minutes (can turn the heat up if needed).  Add the water and cover the pan with a lid.  Cook for 8 minutes.  I always put the timer on.  The water should have steamed the potatoes and be evaporated.  Take the lid off and add more cooking spray and saute potatoes until brown.   Remove from heat and serve.

Tips: You can add vegetable oil or butter while sauteing if you'd like.  I also taste a potato after it's steamed and see if I need to season it more before the final saute.  I saw a similar recipe on The Food Network where they put it in the oven for the final browning at 375 for about 20 minutes.  I've never tried that but I bet it'd be delicious, too.  I just like how this recipe doesn't take quite so long.

String Beans with Garlic and Oil

My husband LOVES garlic and so I knew I had to try this recipe.  The sauteed garlic and olive oil adds such a nice depth of flavor to the green beans.  I also think it's important that fresh green beans be seasoned just right with enough salt--we all know how bland they can be otherwise.  So I did a few taste tests to make sure the seasoning was just right.  I love having different, healthy sides to add to our standard repertoire and this one is so fresh, flavorful, and simple.  Could it get any better than that? 

String Beans with Garlic and Oil from Skinnytaste

• 1 lb fresh string beans, washed, ends trimmed
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, sliced thin
• salt and fresh pepper

Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with the green beans into it, tightly cover the pan, and steam for 4-5 minutes (don't overcook), until the beans are tender crisp. Drain.

In a saute pan heat olive oil. Add garlic and cook until golden. Add string beans, salt and fresh pepper to taste and toss well.

Tips: I used the organic frozen green beans from Costco for this recipe and they turned out really well--so go that route if you don't have fresh ones on hand

Brown Sugar Muffins

How could a recipe with "brown sugar" in the title be bad?  My mom used to make these growing up as a side to go with our Sunday dinner.  I loved them then and I still love them now!  There are times when I'm scrambling to come up with a side to a nice, home cooked meal and these have become an old standby.  But not because there isn't anything better to make...but because they are SO delicious.  They have a nice, subtle buttery and brown sugar flavor.  They are soft and crumble perfectly. I love to sprinkle some extra brown sugar on top to create a slightly crunchy top layer.  Enjoy!

Brown Sugar Muffins from Barbs

1 C brown sugar

½ C margarine (I use butter)
1 tsp vanilla

2 C flour
1 egg

1 tsp soda dissolved in 1 C milk
pinch of salt

Cream sugar and butter. Add other ingredients as follows: beaten egg, milk, flour. Don’t stir too much. Sprinkle brown sugar on tops before baking. Bake in muffin tins at 400 degrees for 20 minutes. Yields 1-2 dozen muffins (depending how full you fill the muffins)...I usually get about 18 muffins. 

Tip: I made them yesterday and did 1 C white flour and 1 C whole wheat flour and I thought they tasted even better--Bret thought they were better with all white flour. But for a healthier version, the wheat flour is really good, too!

24 Servings:   Calories: 108   Carbs: 17   Fat: 4   Protein: 8

Christmas Dinner

Wondering what to make on Christmas Eve or Christmas day?  I've compiled a list of a few of our very favorites--many that I'll be making this weekend as well.  I love the holidays and love getting in the kitchen and making our traditional meals and treats.  We always do ham on Christmas Eve and our favorite breakfast casserole on Christmas morning.  We also make sugar cookies to leave out for Santa with a big glass of milk.  So here are some of our tried and true holiday favorites.  Merry Christmas!
(Just click on the recipe names and it will take you right to the recipe)

SIDES

Bacon Wrapped Green Beans

Brown Sugar Carrots

Cheesy Potatoes 

Barbeque Green Beans

BREADS

Amazing Rolls!

Cinnamon Rolls (Christmas morning tradition)

Butterscotch Bundt Rolls

SALADS

7-up Salad

Spinach Salad

Berry Salad

APPETIZER/DRINK/SNACK 

Apple Brickle Dip

Creamy Crockpot Hot Chocolate

Candy Chex Mix

Cauliflower Soup

 DESSERT

Moist Orange Carrot Cake

Andes Peppermint Crunch Cookies

Divine Chocolate Mint Cookies

Gingersnaps

Not Pictured (but I just had to add them):

Sugar Cookies

Pumpkin Blondies

Oreo Truffles

Apple Spice Bars

Oatmeal Cake

Oatmeal Cookie Bars

Cauliflower Soup

It snowed here today for the first time of the season!  It finally feels like the holidays.  I want to wrap up in a blanket and sit by the fire. So it feels like the perfect day to post a yummy, flavorful soup that we made this weekend.  I got this fabulous recipe from the meeting I'd posted about a week or two ago.  This recipe is so delicious and a fantastic comfort food to make on a cold, snowy day. The  finely chopped cauliflower and celery combine incredibly well with the base of chicken flavor and thickened evaporated milk.  The ingredient list is surprisingly short but don't let that fool you--the flavors marry perfectly. My kids both even had seconds of this!  We love the Wisconsin Cauliflower soup at Zupas and my husband said it had the same exact flavor but just with delicious chunks (as that one is pureed).  We will definitely be making this one again!  It's such a nice change from the standard soup.

Cauliflower Soup from Valarie Andrus

4 cubes chicken bullion

4 C. water

1 head cauliflower

2 stems celery

12oz. can evaporated milk

5 Tbs. butter

4 Tbs. flour

salt and pepper

Directions:

In a large saucepan, dissolve bullion cubes in boiling water.  Add finely chopped cauliflower and celery and cook until vegetables are soft.  In a separate bowl stir flour into melted butter to make a paste.  Stir evaporated milk into the paste until smooth.  Add to the broth mixture and stir with wire whisk.  Add salt and pepper to taste.  Serve with crackers and sprinkle with cheddar cheese if desired.

Amazing Rolls!

Oh how I love a good roll! I could exists on rolls alone if that were even humanly possible. I have a recipe for rolls that is tried and true and that I've been making for years.  But the last time I made them they seemed a little bit drier than I wanted them to be and were not as good the second day.  So I did something risky when I was put in charge of rolls on Thanksgiving and tried a new recipe (my husband kept asking "are you sure" as I talked about it that morning). We all know that risk can sometimes be an epic fail. And Thanksgiving probably wasn't the best day to be gambling...but I am SO glad I did. I was more than relieved when I tasted the rolls and found them to be perfect in every way.  These rolls are seriously amazing!!!  They are super soft and moist.  This recipe has virtually the same ingredients as my other recipe but the ratios are just different.  And these ratios are exactly right on!  There is a buttery, rich, soft texture and flavor. The amount of flour is perfect as they are not too dry but instead are amazingly soft and moist. I am smitten with this recipe! 

I had been given this recipe a couple of years ago.  The ladies in our church were all talking about Maggie's rolls and how they were to die for and so I asked if she'd share the recipe.  She was so sweet and immediately brought it over with detailed instructions. My only regret is that I didn't try them sooner.  I was also insanely pleased when they were STILL soft and delicious and not all dried out on the second day...perfect for Thanksgiving leftovers!  This is my new "go to" roll recipe (complete with Maggie's detailed instructions)!  I hope you enjoy it!!!

Naomi's Rolls from Maggie

1 1/2 C milk

1 C butter

1 C sugar

8 C flour

1/2 T salt

6 eggs

1 1/2 T yeast

1/4 C melted butter 

1. Put milk and 1 C butter in a bowl and microwave until butter is melted.  This will need to cool for about 1/2 hour.

2. While milk mixture is cooling, you can dissolve yeast in 1/2 C warm water. (She uses a 2 C measuring cup and add about 1 tsp sugar to get the yeast started.  Mix the yeast and sugar in the water with a fork or a small whisk.  Let the yeast rise in the measuring cup, and it will probably rise to the 2 cup level in about ten minutes).

3. Mix the eggs until really frothy.  Add the sugar and salt.  Add the milk and butter when it is cool. (If it is still too hot, it will kill the yeast).  Mix in the yeast.

4. Add the flour one cup at a time.  A dough hook works best, but if you don't have one, you can stir it with a sturdy wooden spoon.)

5. Cover the bowl with a dish towel and let rise for four hours.  (She puts her on top of the dry while she's doing laundry.  If you can't find a warm place, you could take the bowl on a cookie sheet, preheat the oven to 170 degrees, turn it off, and place it in the oven.  You may want to check on if after three hours or so.  The dough is usually double in size.)

6. Melt the 1/4 C butter in the microwave.  Divide the dough into 3 or 4 groups.  (3 makes really big rolls and 4 makes medium size rolls).  Roll out each group on a floured surface to make a circle about 12 inches in diameter.  Spread a thin layer of melted butter over the dough.

7. Now cut the dough (the circle you've rolled out) into quarters and then divide each quarter into three--just like you'd cut a pizza.  Roll from the outside to the center to form the crescent rolls.  When you put them on a cookie sheet, place the last part of the triangle down, so it won't "unroll" during baking.  Cover with a dish towel and let rise until double in size.  (She thinks they feel like tissue paper to the touch when they're ready).  If you are crunched for time, you can preheat the oven to 170 degrees, turn it off, and place the cookie sheets in the oven.  They should rise in an hour.

8.  Bake at 375 degrees for 10 minutes. Then brush each roll with leftover melted butter.  Enjoy!

Makes 3-4 dozen rolls

Bacon Wrapped Green Beans

If you are looking for a side dish to add to your Holiday meal this year...look no further!  My non-green bean eating family members were even going back from seconds (and thirds) of this dish at Thanksgiving.  I had these green beans at a church training meeting a few weeks ago and knew I needed this recipe to add to our Thanksgiving feast.   

Let's be honest...how could anything wrapped in bacon be bad? And I love how they look so nice and fancy when they're plated. The bacon adds such a nice smokiness and saltiness to the green beans which are perfectly complimented by a subtle sweetness from the brown sugar and butter glaze.   It really is the most delicious combination!  They will definitely be added as a staple now for our Thanksgiving meal.  My cute friend who shared this recipe has a title for decadent recipes on Pinterest labeled "Recipes for Thunder Thighs".  Well, this recipe for sure fits under that topic.  But on the holidays...don't count calories and try these!  You must!

Bacon Wrapped Green Beans from Valarie Andrus


1/2 Costco bag of fresh green beans (frozen) or 3 cans whole green beans .Boil with salted water until barely soft (unless using cans)
 
1 lb bacon cut in half
 
**Wrap 7-8 green beans with bacon.  Secure with toothpick and place in baking dish.  Drizzle topping over beans and sprinkle with garlic salt
 
Topping: Dissolve 1 C brown sugar in 1/2 C melted butter.  Pour over green beans. 
 
Cover with foil.  Bake 45 min at 350.  Remove foil and return to oven and broil 15 minutes more to brown bacon until crisp.

Spanish Rice

I made this delicious spanish rice to go with our chicken fajitas the other night.  I must preface this recipe by saying that I am usually not a huge fan of the rice you get as a side at Mexican restaurants.  In fact, I usually order my enchiladas or tacos a la cart. But my middle son LOVES rice--in all its many forms.  He could live on rice if I let him!  So I decided to go on a hunt for spanish rice that we would all love--as attempts in the past haven't been successful. 

Well, even I enjoyed this dish.  A lot. It really would be a tasty side to any mexican dish. The sauteed onion and green pepper combined with the tomatoes & chilies and spices are phenomenal!  I loved how light and fluffy the finished product was--not too dense.  My husband and I didn't mind the little chunks of tomatoes and chilies. But I think I may try to run them through the food processor next time as one child is particularly finicky about chunks. But that would be the only alteration I would make.  Which is pretty huge since I have never found a spanish rice recipe that I've liked in the past.  But I will definitely be making this recipe again and again. 

Spanish Rice adapted from Allrecipes 

In a saucepan heat 2 T oil and then SAUTE until tender:

1 chopped onion

1/2 green bell pepper, chopped

1 minced garlic clove

In another saucepan:

Brown 1 C (uncooked) white rice

Then add Rice to Vegetables.  Stir in:

2 C chicken broth

1 (10oz) can diced tomatoes and green chilies

2 tsp chili powder

1 tsp salt

1/2 tsp cumin

Cover & Simmer (stirring occasionally) for 30 minutes or until rice is tender and liquid is absorbed.

Janet's Rich Banana Bread

As I've mentioned in previous posts, I am a huge fan of anything banana.  It just might be my favorite food.  I never get sick of it.  And speaking of bananas--you must also try making brown sugar oatmeal for breakfast. Let it cool.  Add a little extra milk and then slice a banana in it.  Superb. 

But back to this recipe.  I always have bananas on hand but hate when they start to turn brown.  So sometimes we just can't eat them quick enough before they're over ripe.  So I love having some good 'go to' recipes to use those bananas.  I have a standard banana bread recipe that is good--but nothing too exciting.  So I went on the hunt for a new recipe. I was intrigued by this one because it also calls for sour cream in it.  This bread was so delicious.  I'll be using this recipe from no won. It was incredibly moist and had a rich, addicting taste.  It also had an incredible crust that was slightly crunchy but not overdone.   The middle also came out completely cooked with nothing mushy--which is sometimes an issue with banana bread. The texture was soft, and not overly dense and I think the sour cream added something pretty great to the recipe.  My kids kept coming back for more slices.  I also modified it a little and added 1 tsp of cinnamon and it added just the perfect hint of cinnamon that was necessary.  I also made a healthier version so I'll note the changes I made at the bottom.  Enjoy!

Janet's Rich Banana Bread adapted from Allrecipes

1/2 cup butter, melted

1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, mashed (should equal 1 cup)


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, salt, and cinnamon stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Tips: To make it healthier I did 3/4 C white and 3/4 C wheat flour.  I also substituted the 1/2 C of butter for 1/2 C applesauce.  I also substituted the sour cream for fat free sour cream.  I think it would obviously be a lot more rich without these changes.  But we still devoured it even with the healthy changes.

Asian Cabbage Salad

I am always on the hunt for a good, filling, flavorful salad.  This salad is now in my top 3!  It is SO amazing!  And so flavorful!  And so filling!  My husband gave me a new cookbook for Mother's Day and while perusing through it I knew I had to try this salad.  The ingredients are so fresh and also very healthy--but don't have that "health food" taste.  I love the crunch that the coleslaw adds to it and the combo of textures from all the veggies and then toasted sesame seeds and sliced almonds is to die for.  I made it to go with another Asian type dish that I'll blog about later and we were dying over this salad.  And my favorite part was that it was STILL good the next day!  That pretty much never happens when you dress a salad.  It's usually soggy and gross the next day.  But not this one!  I will for sure be making this one a regular on our menu!

Asian Cabbage Salad from "Our Best Bites"

1 (14 oz) bag coleslaw mix

1 rib celery, sliced

1/2 cucumber, sliced (I omitted this...we're not fans)

About 20 sugar snap peas

1/2 red bell pepper, sliced

1/4 small red onion, thinly sliced

1 1/2 cups cooked, shredded, or diced chicken, optional (but I totally recommend it)

1 tablespoon toasted sesame seeds

1/2 cup toasted slivered or sliced almonds

Dressing

2 T canola oil

2 T cider vinegar

1/4 C seasoned rice wine vinegar

2 T sugar

1 tsp kosher salt

2 tsp soy sauce

1/4 tsp garlic powder, or one small garlic clove, minced

1/4 tsp freshly ground pepper

1/2 tsp sesame oil

1. Make dressing first.  Combine all ingredients in a sealed jar and shake extremely well.  Store in the fridge until ready to use.  This step can be done 2-3 days before serving the salad.

2. Place all salad ingredients, except sesame seeds and sliced almonds, in a bowl.  Toss with dressing at lesat 30 minutes before serving.  When you pour on the dressing, you might think it's not quite enough, but when it sits and marinates, it combines with the vegetables and draws out some of the liquid, so there will be plenty of dressing after it sits.

3. Refrigerate the salad for 30-60 minutes.

4. Right before serving, toss the salad with the toasted almonds and sesame seeds.

How to toast sesame seeds:

To toast seeds and nuts, place them in a dry skillet over medium heat.  Stir constantly until golden brown. Let them cool before using.  It's important not to toast more than one type together because of size differences an differences in the amount of oil in each type.

Serves 12: Weight Watchers Points+: 3

Zucchini 'N' Carrot Coins

Let me just start out by saying that I am not a huge fan of zucchini.  I like it in bread...but that's about it.  Until now!  Oh my.  This side dish was SO fabulous!  And if I am saying something with zucchini in it is great... Well...enough said. 

We have a really cool food co-op around here called Bountiful Baskets that my mom's friend turned us on to.  The thing I love about it is that I get veggies and fruits that I might not normally buy and it's forced me to branch out and find creative and yummy recipes to use up the produce.  This is how I came upon the zucchini in my kitchen.  I used up a few of them making zucchini banana bread and decided to use one of them trying to find a healthy side dish.  This did not disappoint.  The carrots were perfectly cooked and the onion added just the right extra flavor.  And the zucchini was amazing in it!  All three veggies combined were a perfect balance.  I had about three helpings of it at dinner and then finished them off the next day for lunch.  And it even tasted better the second day--which is quite a feat for re-cooked veggies, I think.   I will definitely be making this dish again and again.  I'm pretty sure it's one of my new favorite side dishes.  How's that for an endorsement from someone who doesn't like zucchini (anymore).

Zucchini 'N' Carrot Coins adapted from Allrecipes.com

1 pound carrots, thinly sliced

1 tablespoons butter or margarine
1 small onion, sliced and separated into rings
2 small zucchini, cut into 1/4 inch slices
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, saute carrots in butter for 4-5 minutes. Add the onion; cook for 1 minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until vegetables are crisp-tender

Tip: To make it even healthier, I think I may omit the butter next time and just use butter spray.  I'll keep you posted if it tastes as good

Serves 6: Weight Watchers Points+: 0
(it becomes 1 point+ at 5 servings...omit the butter and it's 0 at any serving)

Great Spinach Salad

I had some friends over for a playdate a couple of days ago. We've been trying to get together more regularly lately and it's given us all a chance to make some adult food for lunch if you're hosting it. I love this salad and couldn't wait for an excuse to make it! I've seen and tasted many variations of the recipe, but this version I got from my sister is the best one I've tasted. I LOVE the dressing. It goes perfectly with the mushrooms (which I usually don't like...but do in this), red onions, bacon, and cheese. I took this to a friend's for dinner once and my friend was begging for the recipe because her husband never eats anything green and he went back for four helpings of this!

Spinach Salad from Ann

1/2 pkg. spinach (whole small leaf)

1/2 head iceberg lettuce (or buy "just lettuce" in a bag and use whole bag)

1 C. fresh sliced mushrooms

1 lb. bacon, cooked & crumbled (I use already cooked bacon & crumble it)

2 C. grated Swiss cheese

1/4-1/2 sliced purple onion

Combine all of above ingredients. Add dressing and toss just before serving (I've done it in advance before and it gets too soggy).

Dressing

1/3 C white vinegar

1/3 C sugar

3/4 tsp salt

3/4 C oil

3/4 T grated onion

1/3 tsp dry mustard

Put all of the above in a blender and blend. Add 1 T poppy seeds and blend lightly. If I'm making this as an extra big salad to serve to many people, I'll double the dressing. Put about half the dressing on to begin with and then see how much more you need.

*As a variation this time, I used a new trick my friend told me about. I used cottage cheese instead of the swiss cheese to cut down on a little fat. I know it sounds weird--but it actually was really good. Just make sure to put the cottage cheese in a colander beforehand and rinse it really well.

Vegetable Medley

With summer in full bloom, here is a great recipe to use up some of those garden vegetables. I loved the variety and combination of this recipe.  I just grabbed the cherry tomatoes from Costco--but I CANNOT wait for those that are fresh from the garden.  There is nothing quite like a vine ripe, fresh from the garden tomato.  I also varied the recipe a little and add a sprinkling of parmesan on top.  Because what doesn't taste good with a little bit of cheese added to it?

Vegetable Medley adapted from  "The Essential Mormon Cookbook"

1 (16 oz) pkg fresh sugar snap peas

1/2 medium onion, sliced thin

4 T butter or olive oil (I reduced it to 2 with no difference in taste)

2 green zucchini, sliced 1/4-inch thick

2 yellow squash, sliced 1/4-inch thick

Salt

Pepper

1 cup cherry tomatoes

Follow package directions for cooking peas.  Cook just until tender.  Remove from heat, drain, and set aside.  Microwave onion in butter for two minutes.  Place in skillet.  Add zucchini and yellow squash.  Place in skillet.  Add zucchini and yellow squash.  Stir-fry just until tender.  Combine with snap peas.  Salt and pepper to taste.  Toss with cherry tomatoes at time of serving.  Sprinkle with 1/4-1/2 C parmesan cheese. 

Makes 6 servings.  Weight Watchers Points+: 2

Yogurt Snack

I just had to tell you about one of my favorite newly discovered snacks.  So while it's not technically a "recipe"--I am loving it right now and had to share.  It's healthy and really filling.  I got a bunch of fresh strawberries from a food co-op and was looking for new ways to eat them.  I love adding yogurt to fruit for a quick, healthy side dish.  And I found a new combination that I am pretty much obsessed with.  I just discovered this new flavor of yogurt and think it would pair well with so many different kinds of fruit.  But here's how I am loving it right now:

Yogurt Snack

1 (6oz) Dannon Light 'n Fit Toasted Coconut Vanilla flavor

Strawberries, sliced

Banana, sliced

*Weight Watchers Points Plus: 2

Roasted Garlic Cauliflower

Oh my!  Add this to my list of new favorite side dishes...right along with these.  I am always looking for new ways to shake up our standard veggies or fruit to eat with our meals.  And this one did not disappoint.  Even my kids loved it!  The cauliflower slowly roasts in a touch of olive oil and develops a slightly nutty flavor.  The garlic, parmesan, and parsley are the perfect finish and make this dish irresistible.  I made these bite size to go with our chicken nugget meal that I'd posted about before.  We ate the nuggets and the cauliflower with toothpicks and there wasn't any leftovers to spare from the meal.  I will for sure be making this amazing dish again and again!

Roasted Garlic Cauliflower adapted from Allrecipes

2 tablespoons minced garlic

2 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
Kosher salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions

1.Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

2.Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

3.Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. 

Serves 6: Weight Watchers Points+: 2

Barbeque Green Beans and a Winner!

Happy, happy belated Thanksgiving.  I took a much-needed hiatus from life and blogging so I apologize for being incredibly slow on posting the winner of the cookbook.  But we had such a great, relaxing, family-filled holiday.  And now I sit here listening to Christmas music while we put up the holiday decorations and I am feeling perfectly festive and ready for the season.

And thank you, thank you for all of you who submitted side dishes that I could use for our Thanksgiving feast.  They ALL sounded so amazing and I am excited to try many of them out.  I had such a hard time narrowing down which recipe to try for our Thanksgiving.  So I brought in the help of my husband and he decided that something with corn or green beans sounded good.  It was such a tough choice, but I picked Ann's Green Bean recipe and they were phenomenal!!! Seriously.  You have to add this to your upcoming holiday dinners.

That being said, Ann is my sister and so I felt that it would show too much nepotism to give her the cookbook and she agreed.  So I used random.org to pick a winner for the cookbook.  The winner is Melanie Ann.  Leave me your email, if you would, Melanie and I'll get the cookbook to you.  Thanks again everyone for you submissions!!

And now here is that amazing recipe!  Don't let the title confuse you--there is no BBQ sauce in these beans but would go perfectly at a barbeque or as a side dish to accompany your ham or turkey this holiday season.  The flavors are better than any I've ever had in a green bean dish.  You MUST try these!

Barbeque Green Beans from Ann E.

2 pkg frozen french cut beans

1 onion
1 4oz. can of mushrooms
2 medium tomatoes

Partially cook beans. Put all of the above ingredients in a 9x13 baking dish. Make
sauce with 1/3 C melted butter, 2 t horseradish mustard, 2 T brown sugar, 1 1/4 t salt, pepper to taste. Pour over green beans and cover with foil. Bake 20 minutes at 400F.

*Make sure you use horseradish mustard...it makes all the difference

Serves: 12;  Weight Watchers Points+; 1

Berry Salad

While we were living away from family in Ohio, my mom called and told me about this amazing salad that my cousin, Robyn, had brought to a family party.  I still remember her describing it to me and thinking, "Wow, that sounds good...but maybe a little strange".  Oh, how wrong I was (about the strange part)!  My mom made this at our family reunion this summer and I loved it!

So I have now stolen the recipe from her and made it for our family.  The cheesecake pudding mixed with yogurt and cool whip makes such a refreshing, not too sweet base.  I love the berries and bananas (surprise, surprise...). If you are looking for a fun, new salad recipe for your Thanksgiving feast, give this one a try!  This recipe makes a lot of salad--so for our small family I'll probably half it next time.  But it would be great to serve a large family this holiday.

Berry Salad from Robyn B.

2 instant cheesecake jello pudding mix (Fatfree/Sugar free for WW Points+)
1 8oz cool whip (Fat free for WW Points+)
32oz carton of strawberry yogurt

Mix these ingredients together and refrigerate.

Just before serving, Add:
1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)
bananas

Serves: 12; Weight Watchers Points+: 2

Hawaiian Dip with Fruit Kebabs

What a week it's been.  It feels like I'm barely keeping my head above water right now.  Let me just state yet again--I hate having to sell a house right now. So as a good distraction, I wanted to post this fun recipe.  I made it for my little guy's birthday party.  I had spent way too much time making his birthday cake and so I decided to go more low key on the food.  We went the semi-homemade route and ordered in pizza and then I made some yummy breadsticks and tried this dip with kebabs.  I was not disappointed.  They were the perfect compliment to the pizza and breadsticks.  The dip was really light and refreshing.  I loved the combo of the vanilla flavor with the pineapple and coconut.  This would be a great, fun, different thing to serve up at some upcoming holiday parties. I know it's not the "traditional" kind of holiday dip, but I think it would be just a great way to shake it up and add something really delicious and new to your ensemble.

Hawaiian Dip with Fruit Kebabs from "The Pampered Chef; All the Best"

Dip:
3/4 C milk
1/2 C fat free sour cream
1 pkg (3.4 oz) vanilla instant pudding (fat free/sugar free for WW Points+)
1 can (8 oz) crushed pineapple in juice, undrained
1/2 C sweetened flaked coconut, toasted, divided
1 lime

Kebabs:
6-8 cups assorted fruits such as apples, bananas, and pineapple, cut into 1-inch chunks, cantaloupe and honeydew melon bals and whole strawberries and grapes

1. For dip, combine milk, sour cream and pudding mix; whisk until smooth.

2. Stir in pineapple with juice and 1/3 C of the coconut.  Zest lime to measure 1 tsp zest.  Juice lime to measure 1 tsp juice.  Stir lim zest and juice into dip.  Cover and refrigerate at least 30 minutes before serving.

3. For kebabs, alternately threat fruit onto twenty-four 6-inch wooden skewers.  Spoon dip into serving bowl; sprinkle with remaining coconut.  Serve with kebabs

Tips: To toast coconut, preheat oven to 350F. Spread coconut onto pan.  Bake 10-12 minutes or until light golden brown; cool completely.

Dip: Serves 8; Weight Watchers Points+: 2

Fresh Fruit Salad

Let me first add the disclaimer that I know this picture is not the greatest.   That being said, it looked much better in real life and tasted great! It is really easy and tastes very light and refreshing. It's one of those salads that you can whip up really quickly and then make the rest of your meal--my kind of salad. I am always looking for quick, flavorful side dishes and this one did not disappoint in any way.  I loved the combination of fruit and the vanilla pudding added just the right amount of sweetness.  I'll for sure be making this one again!

Fresh Fruit Salad from "Worldwide Ward Cookbook"

1-2 C strawberries, sliced
1-2 C seedless grapes
3 bananas, sliced
1 8-oz can mandarin oranges, drained
1 small pkg. instant vanilla pudding mix
1 3/4 C milk

Place fruit in a large bowl (any assorted fruit may be used--grapes, bananas, and strawberries are my favorite).  Add drained oranges.  In a separate bowl, combine pudding with milk.  Whisk well.  Pour the pudding over the fruit and stir.  Refrigerate for about an hour.  Stir before serving.