Tag Archives: Recipe

Day 7 of my holiday favorites:Dried Cherries, Pecans & Rosemary Brie en Croute

21 Dec

This is a great spin off on the other Croute that I posted-again I got this from pepperidge farms. It may not be the first place you think of to get recipes, but they sure do have a ton of great ones! In fact I have 5 or 6 more recipes that I will be posting just from their site alone. Enjoy!

Dried Cherries, Pecans & Rosemary Brie en Croute

Ingredients

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/3 cup dried cherries
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp. chopped fresh rosemary leaves or 1/4 tsp. dried rosemary leaves, crushed
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Crackers

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the 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. 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. Serve with the crackers.

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Day 5 of my holiday favorites: Cranberry Sauce

19 Dec

Good morning everyone! People love this becuase it’s not your boring cranberry sauce out of a can. This is sweet and tart all at the same time. I hope you love it as much as I do.

Cranberry Sauce 

 

Ingredients

  • 1 pound of fresh cranberries (4 cups)
  • 1 and 1/2 cups of sugar
  • 1 cup of water
  • 1 orange, unpeeled, chopped fine
  • 3/4 cups of crushed pineapple, drained
  • 1/8 tsp of ground cloves
  • 1/4 tsp of ground cinnamon
  • 1/2 cup of walnuts (optional)

First, place a deep skillet on medium-high heat. Add water and sugar. Bring water and sugar to a boil. Make sure to stir often!

Once boiling, add the cranberries, orange, pineapple, cinnamon and cloves to skillet. Keep the heat up to a simmer and heat until berries pop, about 10 minutes or so. Make sure you stir this often so the mixture doesn’t stick to the pan. You will notice the mixture getting thicker and that is okay! It is supposed to get thicker.

Once most of the berries are popped and the mixture is thick (after about 10 minutes), remove from heat and pour into serving container. Allow the sauce to cool. I made mine on Tuesday and gave it 2 days to cool. When cool add walnuts ontop for a little bit of crunch, serve and enjoy!

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Holiday Favorites, Day 4: Frozen Pumpkin Mouse Pie

18 Dec

You all know how much I LOVE pumpkin! That’s why this recipe was a no brainer in my eyes. It’s light, refreshing and screams Thanksgiving! I got this recipe from eatingwell.com and haven’t changed one thing! It really is a to die for dessert-Enjoy!

Frozen Pumpkin Mouse Pie

Ingredients

Crust:

  • 30 small gingersnap cookies (about 7 1/2 ounces)
  • 2 tablespoons raisins
  • 1 tablespoon canola oil

Filling:

    • 1 cup canned pumpkin puree
    • 1/3 cup packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon freshly grated nutmeg
    • 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

 

Directions

Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

To prepare filling: Combine pumpkin, sugar, cinnamon , ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

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My Favorite Holiday Recipes

6 Dec

Good morning bloggies :) Since I have been really terrible at posting I decided to change things up a little bit. Everyday starting today and going all the way through Christmas-I will post a recipe of my favorite Holiday Recipes. These may not be my own recipes, but I will always post the source. There will be appetizers, side dishes, main dishes and desserts. I hope you will all find this as cool as I do :) I will also be posting a few of my eats along the way and sharing a few things that are going on in my life as well. So, do not worry-you will still get your daily dose of Krittie :)

*****If you would like to contribute to my Holiday Recipe Posts, please let me know by emailing me healthykrit@gmail.com I would love to share some of YOUR favorites!**********

The first holiday recipe is a side dish, brought to you by KRAFT. I did make some modifications, but I got this recipe from the KRAFT recipe site. It’s definitely a healthy side dish-enjoy!

Cider-Glazed Brussels Sprouts with Bacon & Almonds

4 slices Lean Turkey Bacon, chopped
1 Tbsp. Grapeseed oil
1 small red onion, thinly sliced
2 lb.  Brussels sprouts, trimmed, halved
3/4 cup apple cider
1/4 cup  sugar
1/2 tsp. salt
1/4 tsp.  ground nutmeg
1/4 tsp. freshly ground black pepper
1/4 cup  Sliced Almonds, toasted
 

COOK bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all drippings from skillet.

ADD oil, onions and Brussels sprouts to skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 5 ingredients; pour over sprouts. Cook 5 min. or until liquid is evaporated and sprouts are evenly glazed, stirring occasionally. Stir in bacon.

SPOON sprouts into bowl. Top with nuts.

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A few new breakfast ideas

10 Nov

Hello Bloggies! I hope all is well on your end-I know it has been pretty busy over here. One would think that is would settle down once the wedding was over, but no. I think Gregg and I will always be “that” busy couple. Between working, working out, sleeping, bowling, cleaning and hanging out with friends and family we essentially do not have as much time as we would like. The phrase “let’s do nothing today” doesn’t exist for us. Maybe one day we will get out of that, but for now I have to roll with it.

Since I do not have time pretty much ever-including the mornings, I tend to bring my breakfast to work. Lately, I have been trying new things other than my basic oatmeal. Take a look at some of my new ideas and read to find out how satisfied I was after eating them.

Friday: Sammy Thin toasted with 2 tbs of almond butter topped with a pear. This meal was really good, but seemed not to hold me over as well as oatmeal. I was pretty much hungry after an hour or so.

Monday morning, I had a toasted sammy thin with 1 tbs of pb and 1 tbs of pumpkin butter topped with a banana. I also had a coffee and an adora disk on my way to work. I think this meal worked well because I essentially ate more. I listened to my body and instead of only placing 1/2 the banana on the bread, I used the whole thing. I also made sure to use milk in my coffee that morning as well. This meal was a home run in my book :) In fact I liked it so much that I repeated it on Tuesday.

This morning, I decided to get a bit more protein in than normal. I opted for a sammy thin with egg beaters and raspberries on the side. I also had a handful of almonds on my way to work with my Egg Nog Misto :)

This meal held me over well past my lunch time. I ended up eating lunch an hour later and not even finishing my lunch because I was full. I am sure you will be seeing this meal again in the near future-especially on Wednesdays. I start my group fitness instructor classes tonight so I wanted to make sure I was fueled up for it. I will let you know how it goes and what afternoon snacks and meals I had to prep for a 2 hour class. Take care!

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Wednesday Pot-Luck

27 May

Good morning blog world! It is kind of cold and rainy here in Wisconsin today so I guess it’s okay that I will be mildly busy at work inside today. Not only will I be somewhat busy, but we are having a company wide pot-luck today! I am really pumped for this, but I took a look at the sign-up sheet and it appears that I will be sticking with LOTS of fruit and Veggies. I am the one who created the pot-luck and for this particular one, it didn’t have to be a healthy pot-luck. In doing so, people are bringing things like chips, chicken salad (made with mayo, yuck!), sloppy joes, white buns, chili dip, cake and tons more items that are really bad for you. Normally I would say okay and try some of the items, but not today. I had a weekend of basically eating food that I never eat. So, I think I will be sticking with fruits, veggies and the item I made, diet soda cupcakes!

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These are so easy to make and from a nutritional standpoint, much lower in fat and calories than the average cake. All you do is take a box of cake mix and add 1 can of diet soda and mix until smooth. Bake according to the directions on the box for a normal cake and there you have it! I decided to make cupcakes just because it is easier for a pot-luck. I also brought fat free whipped topping for the frosting. And of course when I was making them, I had to try them! So, last night I had one of these guys without the frosting:

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They turned out really good. Nice and moist like any other cake and I think I liked them better because I knew I wasn’t eating a ton of calories or fat.  But, after I made these guys, it was time for a quick dinner: Wraps! I had roasted red pepper hummus, lettuce, turkey bacon and turkey wrapped in a tomato basil LaTortilla wrap for a total of 3 points! Seriously, you can not beat these wraps, the texture is dead on and in my opinion much better than flat-out wraps. Along with my wrap I had 1 cup of grapes and a few peanut butter filled pretzels (not pictured) for a total of 6 points for dinner.

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Then for dessert, I had a no-pudge brownie with some strawberry ice cream for 2 points. I think this is my new favorite dessert because it is chocolate and strawberry…. you can’t go wrong.

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And this morning for breakfast I had the typical Strawberry Oatmeal with a cup of coffee for 3 points.

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And, obviously I do not have a picture of my lunch since I did not pack one. But, I will take a picture of it from my phone when I make my plate this afternoon. Everyone have a great day!

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Pumpkin-Cranberry Bread

19 Jan

As promised, here is the recipe for the Pumpkin Cranberry Bread. For this you will need:

  • 1  & 3/4 c of canned pumpkin or 1-15 ounce can
  • 1 & 1/2 c of Whole Wheat Flour
  • 1/2 c of sugar
  • 1/4 c unpacked light brown sugar
  • 1/2 c of egg beaters
  • 1/2 c of fresh cranberries (cut in half)
  • 2 & 1/4 tsp of Baking powder
  • 1 & 1/2 tsp of cinnamon
  • 1 & 1/2  tsp of vanilla
  • 1/2 tsp salt
  • 1/3 tsp of pumpkin spice

Preheat your oven to 350 degrees.

I started by cutting my cranberries in half and adding 1 packet of truvia to the cranberries to give them a little sweeter taste once in the bread.

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Mix all dry ingredients together (flour, sugar, brown sugar, baking powder, cinnamon, salt and pumpkin spice) and set aside.

Mix all wet ingredients together (pumpkin, egg beaters and vanilla).

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Once wet ingredients are mixed together, add it to the dry ingredients and mix well. Once mixed together, fold in the cranberries. Note: Batter will be thick, this is okay!

Once everything is mixed together, spray a bread pan with non stick cooking spray and spoon batter into pan (I sprinkled some cinnamon and truvia ontop to create a sweeter top).

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Place bread pan in preheated over for 50-55 minutes. For this bread, I just made sure the top was nice and firm before I took it out. This makes a VERY moist bread, so it is okay if it seems a little wet on the inside if you do the knife/toothpick to judge if it is cooked all the way through. Once you remove it from the oven, let cool for about 5 minutes in the bread pan and them remove it onto a cooling rack.

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Once completely cooled, cut into 13 slices and enjoy! Each piece is 2 pts per slice unless you get 14 slices out of a loaf, then it is 1 pt per slice.

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This bread is great by itself or with a little bit of margarine or pumpkin butter! Enjoy!

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Barney Butter Cookies!!!

28 Nov

Happy Friday Everyone!!! Like I said before, I won’t be showing everything I eat, but here is another recipe that I have been meaning to share with everyone! I had received a jar of Barney butter from Tina over at Carrots and cake a little while back and really wanted to see how this compared to peanut butter. In doing so, I decided to make Gluten Free Peanut Barney Butter cookies! For this, you will need:

• ¾ cup of Barney Butter
• ¼ cup of Peanut Butter
• ½ cup of packed light brown sugar
• ¼ cup of egg beaters or 1 whole egg
• 1 ¼ tsp of baking soda

Preheat the Oven to 350 degrees.

First, you take the Barney Butter, Peanut Butter and brown sugar and place it in a bowl.

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Mix all 3 ingredients together until blended well.

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Once blended, add the egg beaters and baking soda and blend again until a dough forms. Note: this is not your typical dough, it is very soft, but will form into the cookie you need!

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When the dough is ready, form into little balls and place onto cookie sheet 1 to 1 and ½ inches apart because these cookies will spread! When cookies are placed on sheet, make the fork marks like you would on regular peanut butter cookies.

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When ready, place cookies in oven for about 7 minutes. Make sure to watch them! They do get pretty thin, do not worry!!!! They are supposed to get thin!!! When they are finished, remove from oven and place on cooling rack for about 15 minutes and enjoy!!!! Note: you will have to do this a few times because this actually made 35 cookies!!!

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These cookies are the best cookies ever!!! One of them will fill your peanut butter craving in a heart beat!!! The combo of peanut butter and Barney Butter is great! It’s a very powerful nutty flavor and is sure to be a huge hit for anyone who tries them!!! And, not to mention they are pretty healthy too!

I hope you enjoy these cookie as much as I do, and remember if you don’t have Barney Butter, you can use all peanut butter instead!!!! Also, if you are a fan of chocolate chips in your peanut butter cookies, feel free to add them to the dough as well! Enjoy your Friday, I am off to get some Christmas Shopping done!!!!

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Happy Thanksgiving!!!!!

27 Nov

In the spirit of Thanksgiving, I decided to share the recipe for the Cranberry Sauce I made. For this, you will need:

  • 1 pound of fresh cranberries (4 cups)
  • 1 and 1/2 cups of sugar
  • 1 cup of water
  • 1 orange, unpeeled, chopped fine
  • 3/4 cups of crushed pineapple, drained
  • 1/8 tsp of ground cloves
  • 1/4 tsp of ground cinnamon
  • 1/2 cup of walnuts (optional)

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First, place a deep skillet on medium-high heat. Add water and sugar. Bring water and sugar to a boil. Make sure to stir often!

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Once boiling, add the cranberries, orange, pineapple, cinnamon and cloves to skillet. Keep the heat up to a simmer and heat until berries pop, about 10 minutes or so. Make sure you stir this often so the mixture doesn’t stick to the pan. You will notice the mixture getting thicker and that is okay! It is supposed to get thicker!!!

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Once most of the berries are popped and the mixture is thick (after about 10 minutes), remove from heat and pour into serving container. Allow the sauce to cool. I made mine on Tuesday and gave it 2 days to cool. When cool add walnuts ontop for a little bit of crunch, serve and enjoy!!!!

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Everyone have a great Thanksgiving, and Eat lots of yummy food!!!! :)

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Welcome to Winter!!!!

18 Nov

It is officially winter here in Wisconsin! Last night I swear people forgot how to drive. I ended up getting off the free-way because the little bit of snow we got turned into ice and people thought they could still go the speed limit! And because I didn’t want to risk any accidents or anything this morning, I didn’t take the free-way to work either. Oh well, at least I made it safe and sound! But, onto last night. I tried something new!!! I actually got the recipe from campbells.com. I went to their website and just clicked on the items I had and it brought up any recipe that contained those items!!! So, I opted to have the Chicken Broccoli Pasta. For this, you will need:

  • 1 can of Cream of Chicken Soup (I used 98% fat free)
  • 3 cups of uncooked egg noodles (I used whole wheat)
  • 2 cups of fresh or frozen broccoli (I used frozen)
  • 1/2 cup of sour cream (I used fat free)
  • 1/3 cup of Parmesan cheese

All you do is cook the noodles as directed on package. I think mine said to cook them for 7 minutes after you dropped them in the boiling water. Then, when there is 5 minutes left on your noodles, drop the broccoli right in with the noodles!!! Let the noodles finish and drain when complete.

Then, in a skillet (or you can use the same pan you made your noodles in) combine the soup, sour cream and cheese and mix well. Let cook for 1 minute and add noodles and broccoli. Heat through and there you have it!!! (This makes 4 – 1 cup servings or 5 – 3/4 cup servings)

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I had mine with an english muffin and some margarine. It was so Yummy!!! And perfect for a cold night in good old Wisconsin!

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After dinner, I watched the movie on Lifetime “The Two Mr. Kissels.” I must say, it was pretty good. I did however miss the first half hour, but I caught on quickly, so it was okay! Mid-way through the movie, I had a sweet tooth and could not figure out what to have so, I had a little of everything!

I had a piece of Egg Nog taffy, a 100 calorie pack of mini cakes and 1 pb cookie!

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And, I may or may not have had 2 peanut butter cookies throughout the day yesterday too! :) But, anyways, this morning I decided to have my last Orange muffin and an apple.

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And, for lunch today I packed some leftover pasta from last night, yogurt, grapes and carrots!

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Tonight, I will be leaving work early so I can pick my mom up from the airport and then have yummy dinner with her!!! Have a good day!

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