Craft Link: Make Your Own Trixy Stix
This Three-Bean Chili is based on a recipe from the American Heart Association Quick And Easy Cookbook. Lately, I’ve been trying out at least one recipe from this book each week. Unfortunately, the book isn’t vegetarian, so I’m afraid I’ll run out of new things to try long before I’m ready to give this wonderful book up!
I’ve made the Three-Bean Chili two ways. The first time I made it with beer, according to the instructions in the book. It was good but alcohol tends to give me a stomachache. The second time around, in addition to other changes, I skipped the beer and added onion soup mix instead. The result was much better for my tummy and still very delicious.
The following recipe is my own alcohol-free version.
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
3/4 oz. onion soup mix ( I use three single serving pkgs)
3-4 oz. tomato paste
2 tbsp. chili powder
2 tsp. ground cumin
1/2 cup plain yogurt
garlic powder, to taste
salt, to taste
In a large pot, combine beans, 1 cup water, tomato paste, onion soup mix, chili powder and cumin. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add more water as needed.
Add salt and garlic powder to yogurt to taste. I like mine strong, but that’s just my personal taste.
Pour chili into four bowls and top with seasoned yogurt.
Note: Chili is also delicious served over brown rice. Or, for a vegan chili, skip the yogurt.
In the past, I’ve posted recipes for 3-Ingredient Roasted Potatoes and Hasselback Potatoes. But lately, my style of cooking has changed dramatically. I now cook exclusively low-fat (or non-fat foods) for health reasons. Which means that these (admittedly delicious) recipes are no longer part of my repertoire.
Instead, I now make a potato recipe that’s easy, delicious AND low in fat. Perfect!
3-4 large potatoes
3 teaspoons olive oil
1 oz pkg onion soup mix (or more to taste)
Preheat oven to 240 Celsius or 465 Fahrenheit.
Slice potatoes in half lengthwise. Cut each of the halves into 4-6 wedges, depending on the size of your potato. Dry potato slices well, using paper towels or clean cloth towels.
Place the wedges in a large plastic bag, add oil, onion soup mix, and optional salt. Shake well to coat.
Spray baking sheet with Pam spray.
Cook potatoes till nicely browned and serve with ketchup on the side.
Note: For easier cleanup the baking sheet can be covered with aluminum foil. The potatoes will come off the aluminum relatively easily if you use enough Pam.
Description: These mint chocolate Ccokies are going to be one of the first things I bake when I finish losing weight.
Craft Link: Mint Chocolate Cookies Recipe
Description: All you need is a few household items to make inexpensive cupcake flags.
Craft Link: Cupcake Flags On The Cheap
source: Pinot & Dita
I’ve been loving the American Heart Association Quick & Easy Cookbook lately. The recipes are quite simple and very tasty. One of my favorites is Broccoli With Easy Mustard Sauce.
Because of my own needs, cooking style, flavor preferences, etc, I made a few small changes to the original recipes.
I removed the flour, reduced the amount of water and added a bit of salt. The recipe is still quite similar to the one in the book.
3 cups frozen broccoli
2 tbsp water
2 large pinches chicken soup mix
2 pinches thyme, crushed
3 tbsp drained low-fat cream cheese
1/2 tsp sharp mustard
Microwave the broccoli till tender. Drain well.
Combine all ingredients except for broccoli in a shallow saucepan. Stir well. Heat till mix starts to bubble around the edges.
Pour sauce over broccoli and serve immediately.
Get your own copy of the American Heart Association Quick & Easy Cookbook at Amazon. Sadly, this book is out-of-print so you will need to purchase an inexpensive used copy.
Since I’m currently on a very low fat diet, I spend a lot of time perusing the pages of healthy cookbooks for exciting new recipes. My new favorite comes from the pages of the American Heart Association Quick And Easy Cookbook. The original recipe is called Cucumber and Herbed Cream Cheese Sandwiches.
As usual, I’ve changed the recipe quite a bit to suit my own tastes.The original recipe called for tarragon, which I’m not always crazy about. Instead I substituted oregano and salt, plus upped the red pepper slightly. The result is yum!
8 ounces low fat cream cheese or other spreadable cheese product (examples listed below)
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed
2 small pinches red pepper, crushed
salt, to taste
skim milk, if needed
Drain or whip in skim milk to spreadable cheese product till you get the consistency you desire. Combine all ingredients and stir well. Serve with healthy low fat crackers or toasted bread.
Examples of spreadable cheese products are low fat cream cheese, nonfat cream cheese, drained low fat yogurt, drained and blended low fat cottage cheese, Israeli white cheese, etc.
Description: The smooth coating on these bird cookies is created by pouring the sugar icing instead of brushing it on.
Craft Link: Bird Cookies Tutorial
Photo: Vegan Feast Catering
Though I love popcorn with butter drizzled over it, our family is now on a diet, and that’s verboten for us. Instead, we enjoy a very tasty homemade popcorn that relies on heavy seasoning instead of fat for taste. It’s yummy and good for our weight! What could be better?
1/2-1 cup popcorn
Pam butter flavor spray
Lawry’s Seasoned Salt
Cook the popcorn in a hot air popcorn popper according to the manufacturer’s instructions.
Place in a large bowl or pot with a tight lid.
Spray the popcorn with a short spritz of Pam, sprinkle with several shakes of Lawry’s Seasoned Salt and shake well to distribute. Repeat till the popcorn is seasoned to taste.
The popcorn can be made several hours prior to eating.
Description: These adorable snowman cookies make great gifts, just as long as you wrap them carefully to make sure the head isn’t damaged.
Craft Link: Melted Snowman Cookies