Granola

We needed something to snack on in our house besides chips or cookies and I saw this on my Google Reader (love that thing!) and it was just what I was looking for.  I adapted this recipe quite a bit, adding things I knew we'd like and omitting things I didn't care for or have on hand. 

It turned out great and I did not use it as bars, but crumbled it and put into 2 containers, one to put in the freezer for later and one for the fridge to use as cereal, a snack or a topping for yogurt.

Granola
Recipe adapted from Proceed with Caution, which she originally adapted from Clean Eating, Nov./Dec. 2009.

Ingredients

• 1 c. unsalted roasted almonds, chopped
• 1/2 c. dried berry mix
  
• 1 c. dried cranberries
• 1 1/2 c. rolled oats
• 1/2 c. Flax seeds
  
• 1 1/2 c. unsweetened brown rice cereal
• 3 egg whites
• 1/4 c. honey
• 1/2 tsp. cinnamon, ground
• 1/4 tsp. sea salt
• 1 tsp. pure vanilla extract

Directions

• Preheat oven to 350 degrees F.  Place Silpat on a 9x13 baking sheet.
  
• Place almonds in a food processor.  Lightly pulse until chopped.  Transfer to a large mixing bowl; add oats, dried fruits, Flax and cereal. 
• In smaller bowl, combine egg whites, honey, cinnamon, salt & vanilla, stirring well.  Add to almond/dried fruit mixture and stir until well coated.
  
• Spread mixture onto Silpat, pressing down gently.  Bake about 25 minutes or until browned.  Allow to cool 15 to 30 minutes before crumbling. 
• Store in airtight continers in the refrigerator or freezer.

Turkey Cutlets Diane

For the past week, our household has been making changes that will make us healthier and ultimately fitter than before.  I have been making a lot of salads and chicken for dinner, but wanted to figure out another protein so we didn't get burned out only on chicken.  We picked up some turkey cutlets the last time we were out at the grocery store and here is the recipe I found to jazz it up a bit.  The sauce really gave it a great flavor.  I served these with roasted asparagus.

Turkey Cutlets Diane
Recipe courtesy of EatTurkey.com

Ingredients

• Non-stick cooking spray
• 1 Pound TURKEY BREAST CUTLETS, pounded to an even thickness
• 2 Teaspoons lemon pepper seasonings
• 2 Tablespoons freshly squeezed lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 Teaspoon Dijon mustard
• 1 Teaspoon fresh parsley, chopped

Directions

• Coat a large skillet with cooking spray and heat pan over medium heat for 30 seconds.
• Sprinkle both sides of turkey cutlets with lemon pepper. 
• Place turkey in hot skillet and saute for 3 to 5 minutes on each side until browned and no longer pink in the center.
• Combine remaining ingredients in a small mixing bowl, mixing well. 
• Add to pan and cook until heated through.
  

Cleveland Fabulous Food Show

My mom and I were so excited to learn that the Fabulous Food Show was coming to Cleveland this year (somehow we've missed it the last 4 years!) but this year, we weren't going to miss it.  The 3.5 hour drive was totally worth it to us and my dad graciously offered to chauffeur us there, since he knew how excited we were to go!

Upon arrival, we took a moment to look around the I-X Center, happy to see that the show had been significantly increased in size from the one we attended 5 years ago.  There was much more space to move between the vendors (over 250 of them!) and the shows/demonstrations. 

Our first mission was to get in line to obtain Guy Fieri's autograph...we were first and second in line!  We figured, better to wait in line for 2 hours than take the chance of not getting an autograph, then we could move along to seeing all the booths and other shows.  Being first in line was a good plan, but when he came out, we were rushed through the line so fast and Guy was busy coordinating with his photographer that it wasn't probably the best plan, since he didn't even say hello.  Autographs in hand, we were off to see the other vendors and then Guy's show.

Guy's show was awesome, he did more talking than cooking, but that's most of his shows and his personality, so that definitely came through.  We had great seats 5 rows back on the end, so we could see everything great.  We were nicely surprised when a little way into the show, we saw someone walk out and stand not even 5 feet from us...Michael Symon!

He went onto the stage and talked with Guy a bit and had some laughs.

 We did some browsing and shopping after that...laughing a lot and spending too much.  :)  I also got to go get my copy of Ratio signed and meet Michael Ruhlman...my mom didn't know who he was, but I was pretty excited about this one.  He walked in to the book area and my mom said "Maybe this is him???" and he looked over and said "Hello, yes, it is me!" which was pretty funny and he was so nice about signing my book taking a picture with me.

The next day, we came back to see Bobby Flay's show before heading back to Michigan.  His show was outstanding, over an hour of him cooking and preparing a delicious meal of steamed halibut, creamy mushroom polenta and chocolate hazelnut banana crepes with a brown butter orange sauce.

Our trip was fantastic, it was great to spend time with my mom and I know she enjoyed it as well.  We are already looking forward to next year! 

Lemon Feta Chicken

My friend Rachel at work raved about this low-cal meal she made with Feta cheese....anything with Feta is perfect with me and healthy to boot!?!  Awesome.  She even drew me a post-it note picture of how it should look and the ingredients.  Thus, I present Lemon Feta Chicken!  :)  Thanks Rach!  This was so easy and flavorful, coming together so quickly!  My husband and I loved it! 

Lemon Feta Chicken

Recipe courtesy of my friend, Rachel

Ingredients

• Thin cut chicken breasts
• Juice of half of one lemon
• Lemon pepper seasoning, to taste
• Feta Cheese, about 2 tbs. per piece of chicken

Directions

• Preheat oven to 350 degrees.
• Place chicken in a 9x13 baking dish
• Season with lemon pepper seasoning.
• Pour half the lemon juice over pieces.
• Top each piece with 2 tbs. crumbled Feta cheese.
• Pour the rest of the lemon juice over each piece.
• Bake for 20-25 minutes until cooked through.

*One 3 oz. skinless chicken breast, 2 tbs. of Feta, lemon pepper seasoning and lemon juice = about 157 calories, according to SparkPeople.com

White Chocolate Raspberry Cheesecake

*Forgive the bad lighting in the picture, I was too focused on getting things set up on the table than a great pic!*

Lately for birthday dinners, I've made white cakes, carrot cakes and cupcakes...but this time, I wanted something different.  I had only made 1 cheesecake in the past year and was definitely due for another!  I came across this recipe for White Chocolate Raspberry Cheesecake and it was HEAVEN.  Rich, decadent, not too difficult...definitely a keeper!  My dad (Happy Birthday, Dad!) enjoyed it very much, as did everyone else!

White Chocolate Raspberry Cheesecake

Recipe courtesy of AllRecipes

Ingredients

• 1 c. chocolate cookie crumbs (I used chocolate graham crackers)
  
• 3 tbs. white sugar
• 1/4 c. butter, melted
• 1 (10 oz.) package frozen raspberries (I used 1 1/2 pints fresh)
  
• 2 tbs. white sugar
• 2 tsp. cornstarch
• 1/2 c. water
• 2 c. white chocolate chips
• 1/2 c.p half-and-half cream
• 3 (8 oz) packages cream cheese, softened
• 1/2 c. white sugar
• 3 eggs
• 1 tsp. vanilla extract

Directions

• In a medium bowl, mix together chocolate grahams, 3 tbs. sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tbs. sugar, cornstarch & water. Bring to boil &continue boiling 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F. In a bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese & 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla &d melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan & again spoon 3 tbs. raspberry sauce over the top. Swirl batter with the tip of a knife to marble.
• Bake for 55 to 60 minutes or until filling is set. Cool, cover with plastic wrap &d refrigerate for 8 hours before removing from pan. Serve with any leftover raspberry sauce (I poured over the whole cheesecake top.)