Christmas Morning Cinnamon Rolls

Another indulgence.....from-scratch cinnamon rolls, gooey, delicious, and hot out if the oven. The perfect way to start Christmas morning (or any morning really, because when could a fresh hot cinnamon roll be bad???).

These work especially well for busy mornings because you can prep them the night before, then keep them in the fridge until you are ready to bake them. And nobody needs to be the wiser. Let them think you slaved away. But really, who the heck gets up 3-4 hours ahead of time to make these fresh? I enjoy my sleep way too much for that.

Cinnamon Rolls
Makes 12

Dough:
1 cup milk, warm
2 TB sugar
2 1/4 tsp active dry yeast (1 envelope)
1/2 cup sugar
1/3 cup butter, melted
2 eggs
4 cups flour
1 tsp salt
Filling:
1/2 cup butter (1 stick)
1 cup brown sugar
1/4 tsp salt
3 TB cinnamon (I like Saigon best)
Icing:
4oz cream cheese, softened
4 TB butter, softened
1 tsp vanilla
1 1/2 cups powdered sugar

1. Make sure the milk is warm but not hot. Mix with the 2 TB sugar in the bowl of your electric mixer fitted with the dough hook, sprinkle the yeast over the top and let it sit until foamy, about 10 minutes. Mix in the sugar, melted butter, eggs, salt, and flour. Mix over medium speed until the dough is smooth, elastic, and coming off the sides of the bowl to form a ball. It will still be a little sticky.

2. Spray a large mixing bowl with cooking spray. Remove dough from mixer, kneading once or twice, and scraping to form a ball shape. Transfer to sprayed bowl, and lightly cover. Set aside in a warmer area to rise until roughly doubled in size, about 2 hours.

3. Punch dough down, and turn out onto a well floured surface. Roll it out into a rectangle until the dough is somewhere between 1/4 and 1/2 inch thick, about 10x20 in size.

4. Make filling: mix the brown sugar with the salt and cinnamon. Soften the butter until it is almost melted, but still solid form. Spread the butter over the entire surface of the dough rectangle and sprinkle the cinnamon sugar mix over the butter. Use the rolling pin to gently press the sugar into the butter. Then, starting at the top of the dough, slowly roll it toward you, getting it as tightly rolled as possible to form a giant log. Pinch the seam to seal.

5. Spay a 13x9 pan with cooking spray. Slice the dough into 12 even rounds and lay in the pan, reforming if needed. At this point, you can tightly cover and keep in the refrigerator up to 18 hours. Or you can let them sit for the second rise and bake right away.

6. Allow rolls to sit at room temperature for ~30 minutes to rise a second time. Heat oven to 375 and bake until golden brown, about 22 minutes.

7. Make icing by beating powdered sugar, cream cheese, butter, and vanilla until smooth. Spread over hot cinnamon rolls and serve.

Family Dinner: Christmas Eve Enchiladas

On Christmas Eve, we eat enchiladas.

 You might be wondering what makes these so "Christmas-ey"?

Well, nothing really. Except the ingredients list. Take a gander....see the absence of anything with reduced fat in the title? I could make these healthier, but I don't. And that, my friends, is what makes them worthy of a special occasion. Well, that and the fact that they are delicious. If you are in need of something cheesy, gooey, spicy, and awesome, this is your huckleberry.

PS - 1 more unhealthified recipe to share and then I am back to regularly scheduled healthy meals. I swear. I have to, because I can't afford new pants.

C.E. Enchiladas
Makes 10

1 recipe enchilada sauce (I use this one)
1 10-pack flour tortillas
4 plum tomatoes
1/2 onion
1 can black beans
1 can corn
4 cups shredded cheddar cheese
Sour cream and sliced green onions for garnish, if desired

1. Make your enchilada sauce and set aside.

2. Heat oven to 375. Spray a 13x9 baking dish with cooking spray and set aside. Add enough enchilada sauce tithe bottom of your dish to cover it. And set aside.

3. Cut your plum tomatoes in half length-wise and use a spoon to scrape out the seeds and insides, throws this away. Dice up the tomato shells and place them in a medium bowl. Dice the onion and add this to the tomatoes. Drain and rinse the beans and corn and mix together with the tomatoes and onions.

4. Fill one shell at a time with a handful of cheese (about 1/4 cup) and a scoop of vegetable filling (3-4 tablespoons). Roll and place each in the pan, seam side down. I do 8 across, and then 2 length-wise. And you will have to jam them in. Note....you will have extra filling leftover.

5. Smush the enchiladas down a little if you need some room, then top with the remaining enchilada sauce. Cover with foil and bake until hot and bubbly, 35 minutes. Remove foil and top with remaining cheese and a handful of sliced green onions, if desired. Bake an additional 10 minutes or so, uncovered, until the cheese topping is melted. Serve with sour cream.

Merry Christmas

Wishing you all a very merry Christmas.

OOTD: Cozy

I wore this the other night when I took the kids out to a super fancy dinner (Culver's....that's how we roll). It was kid's night, which basically meant it was crowded.  And that there were clowns there doing face painting and balloons.

P.S. Our Culver's is better than your Culver's. Seriously. Check out these faces:

Christmas Pocohontas and Santa Batman

And check out this new necklace I got, an early Christmas present from B (dogeared gold infinity necklace). Love that guy.

Room Mom, Christmas Edition

Some nut-free treats I made for the kids party. I love that my kids go to a school where homemade treats are still allowed, it gives me something to do with my free time.

Personalized sugar cookie mittens, Rudolph and Frosty marshmallow pops, and Rudolph cups (for egg nog and apple juice).

OOTD: The Miracle Headband

Here it is again: sweater, jeans, boots. Nothing new. Be prepared to see this sweater a lot, I am constantly reaching for it.  I need to buy less Target crap and pick up more things like this.

There is one thing I really want to discuss here, and that is how awesome headbands are. I sported this look when I took the kids to Kringle's Kingdom one night when B was out of town. We needed to get out of the house and do something fun. I hadn't showered in 2 days, and I don't even want to admit how many days it had been since I washed my hair (more than 5). Things got hectic! Needless to say, I looked a wreck. This is where the magic of the headband comes in...some dry shampoo, a bun, and a large sparkly head decal and I am looking semi-human again. It was a Christmas miracle!

Does anyone else have a favorite last minute trick to go from looking like a zombie to somewhat presentable?

P.S.  I took a shower and washed my hair the next day.  I am not always fillthy.

Hi Bowser!  Headband courtesy of my sister, from S Korea.

And just for fun, a picture of the kids.  Being cute and enjoying the wonder of Christmas.

Bake It: Clementine Glazed Shortbread Cookies

Yes, another baking post. I know you are probably all sick of stuffing your faces with Christmas cookies at this point.  I know I am ( ok, not really).  But I thought I would share this one. Because, if you are like me, you have an abundance of clementines hanging around your fruit bowl. And it would be a shame not to butter and sugar them up a little...in the spirit of Christmas and all.

Clementine Glazed Shortbread Cookies
Makes ~24 cookies

2 cups flour
1/4 tsp salt
1/3 cup sugar
1/3 cup powdered sugar (for cookies)
1 cup butter, slightly softened
4-6 clementines
1 1/2 cup powdered sugar (for glaze)
1 TB corn syrup

1. Finely grate clementines to get 3 TB zest. Set clementines and zest aside.

2. Using an electric mixer, beat the butter, sugar, and powdered sugar together until smooth and creamy. Mix in 1 TB zest and salt. Gently stir in flour by hand until just incorporated.

3. Turn dough out onto plastic wrap and flatten into a disk. Wrap in plastic and refrigerate 1-2 hours, or until cold.

4. Heat oven to 350. Line baking sheets with parchment paper or cooking spray. Roll out dough to 1/4 inch thickness in floured surface. Use a cookie cutter or knife to cut into desired shape and place on prepared sheets. Bake 8-10 minutes until just browned. Allow to cool slightly on baking sheets then remove to wire racks (or your counter) to cool fully.

5. While cookies are cooling, prepare glaze. Juice clementines to get 1/4 cup juice. Mix powdered sugar, remaining 2 TB zest, clementine juice, and corn syrup until smooth. Spread over tops of cooled cookies. Let glaze dry, then store in air tight container.

Bake It: Cranberry Orange Scones

This is not a "healthified" recipe. It is, however, a good one. I have a healthier version I will share another day (when I get back on the healthier-only wagon). But these taste better. And it is the holiday season, which means I am reveling in butter and sugar filled glory.

It took several tries for me to get scones right, and now that I have it down, I am passing my findings on to you. Scones are incredibly easy to make once you know the trick, and are awesome hot out of the oven.

Want to know the other awesome thing about scones? They freeze perfectly. I always make the dough then put them straight into the freezer. Once frozen, I keep them in a zip lock bag, then pop them straight from the freezer into the oven whenever I have a hankering. Suckers think I was baking all morning.

This is my favorite flavor combo, but this recipe is easily adaptable to other flavors (blueberry, lemon, chocolate chip, ginger peach, and on and on).

Enjoy!

Cranberry Orange Scones
Makes 12

3 cups plus 2 TB flour
1/3 cup plus 2 TB sugar
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 TB orange zest (from 1-2 oranges)
1 1/2 (3/4 cup) sticks butter, cold
1 cup fresh cranberries
1 cup cold buttermilk (or sub with 1 cup milk mixed with 1 TB apple cider vinegar)
turbinado sugar for topping, if desired

1. Roughly chop the cranberries and toss with the 2 TB flour and the 2 TB sugar. Set aside.

2. Cut your butter into chunks and put onto a plate. You are going to want this really really cold, so what I do is put the plate of butter in the freezer while I do the next steps. Then I take it out right before I am ready to add it.

3. In a food processor fitted with the regular blade, add the flour, sugar, baking powder, salt, baking soda, and orange zest. Pulse briefly to blend. If you don't have a food processor, just do this step in a large bowl.

4. Add the cold butter chunks, and pulse in short spurts until the mixture resembles pea gravel or coarse corn meal. Do not over mix! Place mixture in a large bowl. If you are not using a food processor, then use your fingers to break up the butter pieces and rub the flour into the butter until you get the coarse meal texture. Again, do not over mix or let the butter get too warm. This should not be "doughy" at all. More like coarse flour.

5. Stir in the cranberries. Lastly, add the buttermilk, barely barely barely mixing it in...you seriously barely want to combine this. The less you touch this, the flakier and fluffier your scones will be. Knead once or twice and turn dough out onto a floured surface, using your hands to shape into a rectangle (about 8x10"). Sprinkle the top with turbinado sugar, if desired. Use a knife to cut dough into 12 triangles. At this point you can freeze these and bake them whenever. Or you can go ahead and bake them.

6. Bake on a baking sheet lined with parchment paper or cooking spray at 375 for 25-30 minutes until golden brown. Serve warm.

Family Dinner: Porkchops and Applesauce

This post is brought to at the request of the husband.  I wish I could say it was the pork chop, but I really think it is the applesauce that gets him excited.  And I can't say I disagree with him.  Yes, you can buy applesauce from the store, but the kind on your stove, all sweet and warm with homemadey (this should be a word) flavor really hits it out of the park.  And what better to serve alongside the sauce than some oven baked pork chops?

A simple dinner you can't go wrong with. I start my applesauce (and in this case, some carrots), then make the chops.  Walla, everything gets done about the same time.

Stove Top Applesauce
Makes 4 servings
105 cals / 0g fat / 29g carbs / 0g protein

2 softer sweet apples (such as gala)
2 granny smith apples
2 TB brown sugar
1/4 tsp cinnamon
1/2 cup water
Pinch of salt

1. Peel, core, and chop your apples. You will want to cut the granny smiths into smaller pieces than your sweet variety because it will take longer for these to break down (roughly 1/2 to 1/3 the size).

2. Place the cut apples in a saucepan over medium heat and stir in sugar, water, cinnamon, and salt.

3. Continue to cook, stirring occasionally until most pieces are broken down and it is at your desired consistency, adding more water if needed. I cook mine for about 30 minutes. Keep warm until ready to serve.

Oven Baked Pork Chops
Makes 8 Servings
150 cals / 2g fat / 9g carbs / 19g protein

1 pack of 8 thin pork loin chops (~1.5 lbs)
1/2 cup breadcrumbs
1/2 cup panko
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Pinch of cayenne pepper
2 egg whites
3 TB water
Salt and Pepper and Cooking Spray

1. Pre-heat the oven to 425. Cut that ribbon of fat off of the pork chops (and any other visible fat) and generously season them with salt and pepper.

2. Onto a plate or shallow dish, mix the breadcrumbs, panko, garlic powder, onion powder, paprika, and cayenne. In a separate bowl, beat the egg whites and water together with a fork until frothy.

3. Generously spray a baking sheet with cooking spray. Dip each chop in the egg whites, then dredge in breadcrumb mix to coat. Place each on the prepared sheet and lightly spray the tops with cooking spray.

4. Bake for 25 minutes, flipping the chops over half-way through cooking.

The White Christmas Cocktail

I have been making these for so many years I can't even remember where the idea came from....but what I do know is that these are easy and delicious.  If you are having a lonely and boring Sunday night Christmas get-together, you need this.  It is a little twist on a White Russian, so it should be easy enough to manage.

As to the nog....I consider myself an expert.  I have tried all the brands available at the grocery store, blind taste tested them to compare and remain neutral (yes, I am a dork), and I can say without a doubt that "Christmas Milk" is the best egg nog out there.

Enjoy!

White Christmas Cocktail

2 oz vanilla vodka (or regular is good too)
1 oz Kahlua
2 oz egg nog

Fill a rocks glass with ice.  Pour in the vodka and the Kahlua and mix.  Top with egg nog.  Stir it all up, or leave it layered.  Artistic freedom is yours!

OOTD: Shopping

Here it is....boots, jeans, sweater. Nothing too exciting. Although the lighting inside a Target dressing room is a huge improvement over my dismal closet lighting. I think I need to invest in a new full length mirror location.

Target wasn't that exciting either. I did pick up that cream blouse with the gold foil dots. Now I just need to pick up some courage to wear it. You know, because it is a print...outside my comfort zone.

In other news, only one week until I get my hairs did. Thank God.

Family Breakfast: Crunchy French Toast

In my younger days one of my favorite things to do was go out in the city with my friend, Alison, and then stay at her apartment for the night. She lived right next door to one of my most favorite breakfast spots ever, Wishbone. No matter what shape I was in that morning, I made sure to get my act together enough to get my breakfast fix.

I am not going out much these days, but I can still take a walk down memory lane by recreating those breakfast at home (and taking the cals and fat down a notch!).

This french toast is actually what Alison would usually get...I was more of a savory girl. But don't worry, she shared.

Crunchy French Toast
Makes 4 servings
260 cals / 5g fat / 40g carbs / 15g protein

8 slices bread
1 1/2 cup corn flakes (or some cereal like that)
1 1/2 cup skim milk
2 egg
1 egg white
1 tsp cinnamon
1 tsp vanilla
pinch of salt


1. Place cereal in a zip loc bag and crush the flakes into small crumbs. Spread crumbs on a plate.

2. In a medium size bowl, whisk remaining ingredients until well mixed and frothy. Cut each piece of bread in half, diagonally.

3. Heat a skillet over medium high heat and spray generously with cooking spray (or just go ahead and use butter). Soak a piece of bread in egg mixture and then gently press each side into cereal crumbs to coat. Cook each piece of bread in skillet until golden, then re-spray skillet to cook the opposite side, again until golden. About 2-4 min per side. Repeat with remaining bread. Serve with syrup (and bacon).

 

Family Dinner: Winter Pork Stew

This is one of my favorite stews, but I only make it once or twice a year....I forget about it, move on with my life, and then BAM, I am sitting there brainstorming menu ideas for the week and it pops into my brain.  Like a flash of genius.  It is warm, rich, savory, and sweet at the same time, and the leftovers are great for lunches throughout the week.

You can use any kind of beer you want...I had Leinie's Oktoberfest on hand, so it is what I used.  And my goodness, I just happened to taste a small sip before adding it to the pot, and I immediately put another bottle in the fridge for me to drink.  I know, a weeknight beer??  Things are getting cuh-razy up in here!!

I like this stew served over egg noodles, but it would be good with mashed potatoes, rice, or by itself with a chunk of bread on the side.

Winter Pork Stew
Makes 6 servings
320 cals / 7g fat / 27g carbs / 34g protein

2 lbs pork loin
2 TB flour
2 tsp olive oil
2 onions
6-8 carrots
4 cloves garlic
2 apples, firmer variety
1 cup canned crushed tomatoes
2 TB brown sugar
1 bottle beer 12 oz
2 cups chicken broth
1 bay leaf
Salt and Pepper

1.  First chop all your veggies, to get everything ready.  Dice your onions, mince the garlic, and peel and cut your carrots into bite size chunks.  Set it all aside.

2.  Trim all visible fat and junk from the pork and cut into 1 - 1 1/2 inch chunks.  Season well with salt and pepper, and toss with flour to coat.

3.  Heat 1 tsp oil in large sauce pan or dutch oven over medium high heat.  Add the pork and sautée until browned (don't worry if things start getting brown and sticking to the bottom of the pan, it is supposed to, that brown stuff is full of delicious flavor....just keep cooking the pork until it is browned).  Remove pork from pan and set aside.

4.  Return pot to heat and heat remaining 1 tsp oil.  Add the onions, carrots, and apples, stirring occasionally, and cook until beginning to soften, about 10 minutes.  Add garlic and continue to cook an additional 1-2 minutes.

5.  By now the bottom of your pot should be browned and crusty (but not black and burnt!).  Add that beer you have been trying not to drink, and stir and scrape the bottom to stir up all those brown bits (flavor crystals as I like to call them).  Add the remaining ingredients and return the pork to the pot.

6.  Bring the stew to a boil, then reduce heat to medium low, and continue to cook partially covered until pork is tender, about 2 hours.  Season with salt and pepper (I like mine with a heavy dose of salt) and serve.  I recommend egg noodles and some fresh parsley, but you do what you want.

Want to turn this into a slow cooker meal?  Easy.  Follow steps 1-5, then dump in in your crock pot and cook on low, partially covered for ~6 hours.  Or just make this at night, and reheat it the next day, or whenever you want to eat it.

OOTD: That Damned Polyvore

First things first, I am so in love with this weather we are having. It was over 60 degrees today, which is exactly the kind of winter I dream about. Although it does feel kind of odd to not be wearing socks in December!

I bought this sweater after seeing an outfit set with it from polyvore. I thought it was adorable and put-together-stylish-casual-perfection. The problem is....everything looks cute when it is in a trendy little photo montage. It's a little different when you actually get it and try to wear it.

I guess I am not really sure I am the person to pull off a shrunken cropped chunky sweater. It turned out ok, but nothing like the trendy photo montage I longed for.

Family Dinner: Hawaiian Turkey Meatballs

These meatballs are made healthier by using lean ground turkey (chicken would work too) and tropical tasting by adding some pineapple and ginger. I made a quick orange teriyaki sauce and served them with some brown rice and sugar snap peas with shiitake mushrooms for dinner, but they would also make great appetizers.

It came to my attention that I might need to try a new format writing out these recipes to make the steps a little more clear. I guess people aren't mind readers. But if you are, call me...you know why. So here is my attempt at clarity. Let me know what you think....

Hawaiian Turkey Meatballs
Makes ~6-7 servings
160 cals /  2g fat / 15g carbs / 20g protein

1 lb lean ground turkey
1 bunch green onions
3 cloves garlic
1 2-inch piece ginger (for 1 TB grated)
1 egg
2 TB soy sauce
1/2 cup bread crumbs
1 cup crushed pineapple
1/2 tsp salt
1/2 tsp pepper

1. Preheat oven to 350 and spray a large cookie sheet with cooking spray.

2. Place the turkey in a large bowl. Lightly beat the egg and add that to the bowl. Add the soy sauce, salt, pepper, and pineapple.

3. Thinly slice the green onions and add those to the bowl. Mince the garlic cloves and add to the bowl. Grate the ginger to get 1 TB and add to the bowl.  Lastly, add the breadcrumbs.

4. Using your hands, mix the turkey with all the ingredients, until combined well, and start rolling it into small meatballs, about 1 - 1 1/2 inch in size (I got 40 meatballs). Place the rolled meatballs onto the prepared baking sheet. Bake meatballs ~35 minutes until done.

OOTD: Dinner in the City

I wore this to meet my grandparents for dinner in the city (great photobomb, Bowser!).  I don't get to see them often because they live so far away, but they were in town for a conference and we managed to find some time to meet up.

I am a big fan of sweater dresses, just dressy enough without looking like you are trying too hard, and always classic (so I can wear them for more than one season).

Oh, and they don't show your armpit sweat when you are stressed out because said drive to the city took twice as long as it should have with lots of traffic that then resulted in your carsick-prone daughter vomiting all over herself and your car. Or something like that.

In the end, we made it with enough time to enjoy our dinner and our visit, and vomit wipes up easy enough.

Family Dinner: Cincinnati Chili

And now I present to you Cincinnati Chili....the other chili.  The best chili (really).  I love this stuff.  The ingredients are weird, but it is good.

I made this on the stove, but you can just dump everything in a crock pot and let it cook for 6-8 hours and adjust your spices before eating.  If it is too soupy, turn it on high and cook uncovered to reduce some of the water content.

My favorite way to eat this is on top of spaghetti noodles, with shredded reduced-fat cheddar cheese, diced onion, and lots and lots of Franks red hot sauce.


Cincinnati Chili
Makes 8 Servings
230 cals / 8g fat / 15g carbs / 23g protein

2 lbs 96% lean ground beef
3 cups water
2 small onions, minced
4 cloves garlic, minced
1 28oz can crushed tomatoes
1 6oz can tomato paste
2 TB apple cider vinegar
1 TB Worcestershire sauce
4 TB chili powder
1/2 tsp cayenne pepper
2 tsp cinnamon
1 tsp allspice
1 square (2 rectangles) unsweetened bakers chocolate
2 bay leaves (remove these before serving)
1 tsp salt
1 tsp pepper


Mix the beef and water in a large pot until the beef is broken up into tiny tiny pieces, like a meat slurry.  Place the pot onto stove over medium heat.  Add the remaining ingredients and bring to a boil.  Partially cover and reduce heat, allowing to simmer about 2 hours, stirring occasionally.  Adjust your seasonings and serve over spaghetti noodles.

OOTD: The Casual Dress

Ahhhh, and another way to avoid wearing pants with an actual waistband....the casual dress. I actually wear this one quite a bit in the fall and winter. Something about dresses and tights is so comfy-cozy to me. I also hate all types of melon, am terrified of fish, and have to mute commercials. It's ok. I know I am different.

Family Dinner: Quick and Easy Lemon Pasta with Asparagus

This is based on one of my favorite recipes from weight watchers. The use of egg in the sauce thickens and coats the pasta, giving it that "creaminess" minus all the fat. It is quick and easy to make for those nights you don't feel like making an effort, and a great alternative to pasta and a jar of sauce.

For a switch you could also use 1 cup frozen peas in place of the asparagus.

Lemon Pasta with Asparagus
Makes 6 Servings
315 cals / 7g fat / 46g carbs / 16g protein

1 box bow-tie pasta (I use Barilla Plus)
2 tsp butter
1 tsp olive oil
3 cloves garlic, minced
1 bunch asparagus, ends trimmed off and cut into 1/2 inch pieces
1/2 cup chicken broth
1 egg
Zest and juice from 1 lemon
1 egg
1/2 cup Parmesan cheese
2 TB parsley, minced

Cook pasta in large pot according to directions. In a separate bowl, beat egg, lemon zest, and lemon juice together. Set aside.

Once pasta is cooked, drain and set aside. Return pot to medium high heat, and sauté butter, olive oil, garlic, and asparagus bits until asparagus turns bright green and begins to soften. Add chicken broth and bring to boil. Return pasta to pan and toss with asparagus and broth. Remove from heat and stir in egg mixture, cheese, and parsley, stirring well until pasta is coated. Season with salt and pepper. And top with a little extra cheese, if you want.

OOTD and Target Fails

Let's get this out of the way...yes I do realize after looking at this picture that this outfit is less than flattering. I think I will just title it "Yet Another Way to Get Away With Not Wearing Real Pants."

The reason I am sharing this is to talk about how much Target leggings suck. Now, before you get all defensive...hear me out. At this point in my life I consider myself an expert on comfortable pants (for the purposes of this post I am calling leggings pants....but please, in real life always remember...leggings are NOT pants!).

I have had the opportunity to sample several brands of leggings, all at reasonable costs, because seriously, who spends 60$ on leggings?? And after much research I have determined that Target is the absolute worst. I keep giving them a chance because I am a big believer in all things Target, but pair after pair, they dissapoint.  The material is thin, see-through in certain lights and at the stretch points, the elastic-y-ness of them blows, they are too short, they are prone to holes in the crotch...the list goes on, but the bottom line is - they suck.

Not to worry, I have found the best...for the same price, go to Kohls and get the Vera Wang brand leggings. They are wonderful. Thick, stretchy, elastic-y, a better cut, slightly longer, not see-through.  Basically, perfect.

You're welcome.

Family Dinner: Spaghetti Squash Alfredo Casserole

Here's the deal with spaghetti squash: I really like it.  It is easy to make, low in calories and carbs, and tasty.  But it is in no way whatsoever a substitute for pasta. People who tell you otherwise are dirty lying liars. 

That being said, it doesn't have a lot of flavor, so it goes well with lots of things that pasta would....like in this case, low-fat Alfredo sauce and bacon (duh. What doesn't go with bacon??).  Toss in some chicken and a salad on the side, and you have yourselves a meal.

Spaghetti Squash Alfredo Casserole
Makes 8 servings
240 cals / 10g fat / 17g carbs / 19g protein

1 serving low-fat Alfredo sauce (recipe here)
2 small spaghetti squash
1 small onion, diced
4 cloves garlic, minced
8 slices center cut bacon
2 cups cooked and shredded chicken breast
1 TB parsley, minced
1/2 cup reduced fat shredded mozzarella
Salt and pepper to taste

Heat your oven to 375 and spray a 13x9 pan with cooking spray.

Pierce both squash several times with a knife and microwave until done, about 15 minutes. (squash will be softened, and compress in the middle when pushed)

While squash is cooking, cook bacon slices in a medium frying pan until crispy. Remove bacon and cook onions and garlic until soft, about 5 minutes. Crumble bacon into a large bowl, and add cooked onions and garlic, chicken, and parsley.

Once squash is done, use a large knife to cut them in half length-wise, then scoop out and discard the seeds and pulp. Using 2 forks or tongs, shred the inside of the squash and add to to bowl. Mix in the Alfredo sauce and stir to mix well. Season with salt and pepper.

Spread squash mixture in dish and top with mozzarella cheese. Bake uncovered until hot and bubbly, 25-30 min.

Entertaining Appetizer: The Cheese Ball

The cheese ball is that quintessential appetizer...it might feel a little overdone, but is just so tasty and simple to make, that it just wouldn't be a party without one.

It is no secret that I love cheese, and this version is no exception. It is a perfect combination of sweet, salty, nutty, creamy, and cheesy.  A home run!

I used reduced fat cheeses (to help with my gluttony guilt), but feel free to splurge and go for the real deal.

Cranberry Bleu Cheese Cheese Ball

1 cup pecan chips
2 TB butter
1/4 cup sugar
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
8 oz 1/3 fat cream cheese, softened
1 container crumbled reduced fat bleu cheese (about 5 oz)
1/4 cup dried cranberries, coarsely chopped
1 shallot, minced
1 TB parsley, minced

Melt butter in a small sauté pan over medium heat, stir in sugar, pecan chips, salt, pepper, and cayenne. Cook over medium heat until sugar is melted and pecans are lightly toasted, stirring constantly, about 5 minutes. Spread nuts out on wax paper to cool. Can be made up to 5 days ahead. Once cool, keep in an airtight container or zip lock bag.

Mix softened cream cheese with bleu cheese crumbles, minced shallot, parsley, and cranberries. Stir to combine, then plop onto a peice of saran wrap, and using outside plastic wrap (to keep your hands clean), form into a rough ball shape, wrapping tightly in plastic. Refrigerate at least 2 hours to set. Can be made 1 day in advance.

Before serving, remove cheese from refrigerator and re-shape if needed. Spread pecan chips onto a plate or shallow dish and roll the cheese ball in the nuts to cover it, pressing the pecans as needed. Serve with crackers or pretzel chips.

Family Dinner: Turkey Chili and Healthier Cornbread

We are big chili fans in this house, and there are several different types in rotation. This is a more traditional version, made healthier by using lean ground turkey and upping the fiber content with two types of beans.

There are so many advantages to chili...the kids will eat it, it is full of lean proteins and fiber, and even a few vegetables, it makes a ton so there is plenty of leftovers to eat for lunch throughout the week, it is relatively easy to make and can be converted to a crock pot recipe no problem.

It turns out that making cornbread from scratch is every bit as easy and better tasting than a boxed mix, so cut out some processed foods and make your own. For this recipe I used half all purpose flour and half whole. Wheat flour. If you don't have whole wheat flour, you can use all regular flour.

Turkey Chili
Makes 10 Servings
215 cals / 4g fat / 24g carbs / 17g protein

1 lb lean ground turkey
2 onions, diced
4 cloves garlic, minced
1 green pepper, diced
1 jalapeño, seeded and minced
2 cups water
1 12 oz can petite diced tomatoes, drained
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
2 TB chili powder
1 TB smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
Salt and pepper to taste

In a large pot over medium heat, brown the turkey, breaking it up into small pieces. Add the onion and garlic and cook until onion is soft, about 10 minutes. Add the green pepper and continue cooking until pepper is soft, about 5 minutes. Stir in the remaining ingredients, and let simmer, partially covered, over low heat for ~2 hours. Adjust seasonings and serve.

Wanna make this in your crock pot? Follow the steps above through cooking the pepper and jalapeño, then mix everything together in your slow cooker and cook on low for 6-8 hours.


Low-Fat Cornbread
Makes 8 servings
176 cals / 4g fat / 29g carbs / 5g protein

1 cup fat-free milk
1 TB apple cider vinegar
1 cup corn meal
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
2 tsp baking powder
2 TB sugar
2 TB butter, melted
1/2 cup unsweetened applesauce
1 whole egg plus 1 egg white

Pre-heat oven to 400. Spray a 9" pan or baking dish with cooking spray and set aside. Combine the milk and vinegar and set aside. Meanwhile, in a smaller bowl, mix together the flours, cornmeal, salt, baking powder, and sugar. In a larger bowl, beat the eggs with a spoon, then add the applesauce and butter, stirring until mixed evenly. Add the milk, then stir in the flour mixture, mixing until just barely combined. Pour into your prepared dish and bake until golden, about 15-18 minutes.

Family Dinner: Healthier Chicken Spinach and Artichoke Lasagna with Low-Fat Alfredo Sauce

Wwwwwhhaaaaa? Low-fat Alfredo? This is almost too good to be true.

You know I am a Wisconsin girl at heart, which means that I will take my cheese any way I can get it, but I feel a little better knowing this low fat version won't end up on my ass. And no, it isn't as good as the real deal, but it my humble opinion, it is a close second. And it is way better than having to go out and buy new fat clothes.

And this healthified sauce is made even better by combining it with this lasagna....think warm spinach and artichoke dip all to yourself. With some chicken for a protein filler. This is another recipe made faster (and lazier) by pre-cooked and shredded chicken breasts and my food processor. As always, if you don't have one, then you need to get one you can still make this, easy-peasy.  You will just need to spend some extra time chopping.

Low-Fat Alfredo Sauce
Makes 8 Servings
115 cals / 7g fat / 6g carbs / 8 g protein

1 TB butter
2 garlic cloves, minced
2 TB flour
2 cups fat-free milk
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1 cup grated Parmesan cheese

In a large sauce pan, heat the butter over medium heat until beginning to bubble. Add the garlic and cook until fragrant, about one minute. Stir in the flour and cook until thick and smooth and slightly darkened. Using a whisk, slowwwwwwly stir in the milk. Continue whisking until smooth. Raise the heat to medium-high, and continue to stir with a whisk. Add the cream cheese, nutmeg, salt, and pepper. Continue to cook, stirring constantly until cream cheese is blended in smooth and sauce is thickened, about 10 minutes. Once thickened, remove from heat and stir in Parmesan cheese until smooth.

Chicken Spinach and Artichoke Lasagna
Makes 12 Servings
290 cals / 12g fat / 22g carbs / 22g protein

4 cloves of garlic
1/2 medium onion
1 box frozen chopped spinach, 10 oz, thawed and squeezed dry
1 can artichoke hearts in water, drained
1 container part-skim ricotta cheese
2 cups cooked and shredded chicken breast
1 egg
1/2 cup Parmesan cheese
1 1/2 cups reduced fat shredded Mozzarella cheese
12 no-boil lasagna noodles (I like the flat ones)
1 recipe low fat Alfredo sauce (see above)

Pre-heat oven to 375. Spray a 13x9 pan with cooking spray and set aside. In a food processor, process the garlic cloves until finely chopped. Add the onion and process until diced. Add the spinach and artichoke hearts and pulse it all together until everything is chopped up into little pieces and well-mixed.

In a separate bowl, beat the egg, then add ricotta, spinach mixture, shredded chicken breasts, and Parmesan cheese. Season with salt and pepper.

Spread ~1 1/2 cup Alfredo sauce on the bottom of the dish (enough to cover the bottom). Lay 4 lasagna noodles over the sauce (these will expand as they cook). Top with 1/2 ricotta filling, spread evenly over the noodles to the sides of your dish, then sprinkle with 1/4 cup Mozzarella cheese. Repeat layering with 4 more noodles, the remaining 1/2 of the ricotta mixture, and 1/4 cup Mozzarella. Top with last 4 noodles. Pour the remaining Alfredo sauce evenly over the top, then sprinkle with the remaining 1 cup of Mozzarella.

Cover dish with foil and bake for 45 minutes. Remove foil and bake on covered for an additional 10-15 minutes, until top begins to brown. Let sit for 5 minutes before cutting.

Lake Adventure

Here I am, all set for a day of trolley riding, a visit to the lake, and lunch with the family.

Expect to see a lot of "hair pulled back" photos in the near future. I am in serious need of a haircut. My split ends have won the war. I have given up and resorted to slicked back buns and ponytails. Because I don't know how to do "cute" ones. I need better hair.

Moving on....I consider this cashmere infinity scarf a serious splurge, I got it at Marshall's so it was a little cheaper that what you would expect for cashmere (I think it was ~50$), but still....it's a scarf. Thank god for places like Target and JC Penney to make up for that.

Speaking of Penneys....have you been lately? I just re-discovered it over the summer. They have some seriously cute and affordable stuff. It isn't the stuff your grandma is made of anymore.  Check them out!