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Skinny Pumpkin Dip

23 Sep

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For book club I needed a quick dessert dish to bring with us to the park. I thought about just going to the store and buying cookies, but decided to actually use a pin that I’ve got pinned on Pinterest. It led me to the Skinny Pumpkin Dip.

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Ingredients:

1 tub (16 oz) Cool Whip Free, thawed
1 small box sugar free/fat free instant cheesecake pudding
1 (15 oz) can pumpkin puree (not the pumpkin pie mix)
1 tsp pumpkin pie spice
1 tsp of cinnamon sugar

Directions:

1. Carefully mix all the the Cool Whip, pudding mix, and pumpkin puree mix together.

2. Stir in the pumpkin pie spice.

3. Sprinkle with cinnamon sugar.

4. Enjoy.

I personally like to eat this amazingness with apples. However vanilla wafers and graham crackers work just as well.

This recipe is so simple to make and it produces a ton. I was able to enjoy this treat for awhile.

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My plate from book club. I am obsessed with Redd’s Strawberry Ale! It is amazing and perfect for fall. The food was delish of course. We read Orange is the New Black. I like the show 10x’s more than I like the book. However the book was definitely worth the read. All in all it was another great book club meeting.

Pizza Luau

15 Mar

For lunch today I thought I would try something new and put to use my Hungry Girl cookbook. I ended up making the pizza luau making a few substitutions and omitions.

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2011-03-14 11.04.03I loved how simple it was to make and how it tasted like a mini Hawaiian pizza!! Plus the ingredients are all things I had in my fridge, such as string cheese, marinara, english muffins, fresh pineapple, and deli ham. It made for a delish lunch! I served it with a fresh apple, and a black cherry yogurt for dessert!

I also ended up at the grocery where I stocked up on the essentials. I must have picked the right time to go because a lot of things I needed ended up being on sale!

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What is your favorite quick and easy go to lunch? When I work I usually have a sandwich, yogurt, and fruit. I find that I am always running late in the morning so fixing anything tends to not happen and I grab something quick.

Discovering Porridge

16 Nov

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I will admit that I have been pretty sheltered in my almost 24 years of existence. I was, and to a certain degree still am, a picky eater. Needless to say I have experienced a lot of new food living abroad and during my weight loss journey I realized that there are some food that I thought I’d hate that I love! Go figure, trying new things is good.

Another new discovery….Porridge. Edit, has been cooking up porridge for the kids lately and offered me some the other day. Now all I knew of porridge before that meal was the three little bears ate it once upon a time in a story book I read ages ago. So I was surprised when I liked it and even more surprised I found myself picking up the ingredients to make it. I made it for breakfast today and the best part is how simple it was!

 

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1. Bring 200 ml milk to a boil.

S5001092 2. Add 20 g ground wheat to boiling milk

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3. Stir mixture for 5-7 minutes

S5001095  4. Take off the stove and let the mixture sit 10 minutes

Simple right? I sprinkled mine with cinnamon, but you could probably put just about anything to it like with oatmeal. Oatmeal is my go to breakfast, but I might alternate porridge into the routine occasionally from now on.

What do you usually eat for breakfast?

Pumpkin and Lemon Risotto!

16 Oct

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What is a girl to do when the recipe she wants to use is in Hungarian? Well she translates what she can and passes it to a 7 year old to translate of course!

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The most difficult part of this recipe was the pumpkin!

We had to bake it

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cut it

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gut it

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peel it

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cut it again

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the finished result of the most time consuming part of this recipe!

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Ingredients:

  • 300 ml chicken broth
  • 1 tsp of saffron
  • 30 ml olive oil
  • 15 g butter
  • 1 onion chopped
  • 1 pressed garlic clove
  • 500 g risotto
  • 1 kg pumpkin (We only used half, and it was a lot.)
  • 150 ml white wine
  • pinch of salt and pepper
  • 1 lemon skin and juice
  • 50 g parmesan
  • 1/2 stem rosemary

 

Directions:

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1. Boil 300 ml chicken broth, take off burner and add saffron.

 

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2. Melt oil and butter in a pan until it becomes a liquid mixture.

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Add in onion and garlic until they are soft, not crispy!

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Add in rice. Stir for about 2 minutes until rice is covered in oil. Once this is complete add in Pumpkin.

 

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3. Add 150 ml of wine. Cook until the alcohol is evaporated. Add half the chicken broth liquid. Stirring continually for 10 minutes or until the rice absorbs the liquid. Add in the remaining chicken broth liquid and stir  until all the liquid is gone and rice is soft.

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4. add salt and pepper. add grated lemon skin and juice. add parmesan. add rosemary and stir into mixture.

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Overall this recipe is good. It wasn’t my favorite risotto as I didn’t really like the lemon taste of it. I prefer my risotto recipe that I gained in Italy, the one that calls for meat and takes hours to prepare! This was something new and while it was good it won’t be replacing my recipe any time soon.

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