Oatmeal Peanut Butter Energy Bars

For the written recipe: http://www.foodnetwork.com/recipes/oatmeal-peanut-butter-energy-bars-recipe2/index.html

Video: http://www.foodnetwork.com/conscious-cooking-healthy-and-fast/package/index.html


Ok I'll be honest, I'm not sure about this one. Everything sounds great until it comes to the dried apricots and figs. However... I'm up for trying anything. If they're good and Rylee likes them - then they're a great snack for her (and me)! But...we'll see. If you try it out, let me know how you like it!

Ingredients
•Cooking spray
•1/2 cup honey
•1/2 cup natural creamy peanut butter
•2 tablespoons maple syrup
•1 tablespoon canola oil
•1/4 cup light brown sugar
•1/4 teaspoon ground cinnamon
•1 teaspoon vanilla extract
•2 cups rolled oats
•2 cups crisp brown rice cereal
•1/4 cup toasted wheat germ
•1/2 cup chopped roasted peanuts
•1/2 cup chopped dried apricots
•1/2 cup chopped dried figs
•1/2 teaspoon kosher salt

Directions
Spray a 9 by 13-inch baking dish with cooking spray and set aside.

In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.

In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.

Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.


Nutrition analysis per serving:
Calories: 240

Total fat: 10g

Saturated fat: 1.5g

Carbohydrate: 30g

Protein: 6g

Sodium: 70mg

Pizza Snacks

For the written recipe: http://www.foodnetwork.com/recipes/pizza-snacks-recipe/index.html

For the Video: http://www.foodnetwork.com/conscious-cooking-healthy-and-fast/package/index.html


I'm constantly trying to find quick, easy meals that are still healthy for both Rylee and myself to eat. I saw on the Food Network's website a section all about helthy, quick meals. BINGO! I headed over right away and checked out a lot of their recipes. Here's one that looks perfect for lunches at home. Perfect size for Rylee it's easy to switch 'em up for a variety of tastes. Here's two different versions, but the possibilities are endless!


Version 1: Classic Pizza:

•2 whole wheat English muffins, sliced
•1/4 cup marinara sauce
•1/4 cup diced bell pepper
•1/4 cup sliced black olives
•4-5 fresh basil leaves, roughly chopped
•1/2 cup shredded part skim mozzarella cheese

Preheat oven to 375F. Place English muffins on a baking sheet lines with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12-15 minutes until cheese is melted.

Nutrition information per pizza:
Calories: 130; Total fat: 4.5g Saturated fat: 2g; Carbohydrate: 16g; Protein: 7g; Sodium: 390mg


Version 2: BBQ Chicken
•2 whole wheat English muffins, sliced
•1/4 cup barbecue sauce
•1 medium scallion, finely chopped
•3 oz grilled chicken breast, diced
•1/2 cup shredded part skim mozzarella cheese

Preheat oven to 375F. Place English muffins on a baking sheet lined with aluminum foil. Top with barbecue sauce, scallion and chicken. Sprinkle with cheese and bake for 12-15 minutes until cheese is melted.

Nutrition information per pizza:
Calories: 160; Total fat: 16g; Saturated fat: 2g; Carbohydrate: 16g; Protein: 13.5g; Sodium: 428mg

Sausage Stuffed Bell Peppers

http://www.foodnetwork.com/recipes/emeril-lagasse/sausage-stuffed-bell-peppers-recipe3/index.html


Ingredients

•4 medium green bell peppers
•8 ounces ground pork sausage
•1 1/2 cups chopped onions
•1/2 cup chopped celery
•2 teaspoons minced garlic
•1 1/2 cups cooked long-grain rice
•1/2 teaspoon salt, plus more for seasoning
•1/4 teaspoon freshly ground black pepper, plus more for seasoning
•1/2 teaspoon Essence, plus more for seasoning, recipe follows
•1/4 cup chopped green onions, green part only
•1 tablespoon chopped parsley leaves
•2 tablespoons fine dry bread crumbs
•2 tablespoons grated Parmesan
•4 teaspoons unsalted butter


Directions
Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

10 Bean Soup Recipe

http://www.recipezaar.com/10-Bean-Soup-348965

SERVES 10-12 , 1 pot

Ingredients:
2 cups 10 bean soup mix, dry
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 (14 1/2 ounce) can vegetable broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes (with liquid)
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2-3 garlic cloves, minced
1 cup frozen green bean
1 cup frozen corn

Directions
1.Soak beans in water overnight. Drain the beans the next morning or afternoon.

2.In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.

3.Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.

4.Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.

5.Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.

6.Prep time is soaking beans overnight and chopping vegetables.

-----------------------------
Revisions: I didn't have green beans, so I omitted those. I did add ham chunks (or a ham hock would be better since you have the bone and the gelatin from the bones give a better, heartier flavor) and next time I think I'm going to add potatoes too. Also, it was ready after about an hour and half. So keep an eye on it and taste it every now and then.

Pros:

• Dried beans are SUPER cheap. 2 cups (about a lb) of the 10 bean dry soup mix was about $1.50 at Sprouts.
• It makes a lot of soup and the more veggies and stuff you add to it, the more it makes (obviously). This is a great recipe for cleaning out your vegetable bin. Throw whatever you want in!
• Very nutritous. Check out the link above, scroll down and you'll see a nutrition label on the left. FYI -- that's without the ham.
• The Chicken and Veggie broth made everything really flavorful. Better than just using water.

Cons:

• I felt like something was "missing". Not sure exactly what, though. Maybe potatoes will help or if I made it with a ham bone next time-- maybe that'll give it a rounder flavor. It was good and very filling... but I don't know... It just felt like it lacked a little something.
• I like my veggies with more texture. Since these veggies cooked for so long, they lost their crunch. Next time, I will add the veggies about 20 minutes before serving.
• More of a stew then a soup. Which I actually really liked. But just FYI for someone who is looking for an actual soupy-soup. This is much heartier. Not a lot of broth. I would call it a "Stoup" (thank you Racheal Ray). If you want it to be more soupy, take a hand held blender to it for a second or two.

Ratatouille Pizza

http://shine.yahoo.com/channel/food/recipes/ratatouille-pizza-535289/

This looks oh-so good!

ingredients

1 small eggplant (about 3/4 pound)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 16-ounce package Boboli (12-inch Italian bread shell)
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced (2 cups)
1 small yellow summer squash, thinly sliced (2 cups)
1/2 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese (2 ounces)

directions

Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.

In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.

Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.

Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through. Makes 12 appetizer servings.

5 Ingredient Meal: Tortellini Soup

From Rachael Ray
http://rachaelray.com/recipe.php?recipe_id=3186


Easy, quick and good for a chilly winter day. FYI - if you don't cook wiht Spinach much, just know that it wilts down A LOT -- so put in more than you think you'll need. Or.... you can always add more in later, I suppose! Also, don't underestimate the power of lemon zest! The acidity adds just the perfect touch to this soup!

Ingredients:

•1 quart chicken stock
•1 bag tortellini (16 ounces), dried or fresh
•1 bunch spinach
•Zest of 1 lemon
•Freshly grated Parmigiano-Reggiano cheese

Directions
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese

Pastina with Peas and Carrots

Made this for lunch and it was pretty good! The peas and carrots gave a nice sweet flavor against the tangy cream cheese. I didn't thaw the frozen peas first and it was just fine. Also, I didn't add in the entire cup of pasta water. I slowly poured it over the cheese to help melt and merry the sauce. The sauce will thicken as it cools and sets, too. Just FYI. Try this - it's yummy! :)

Pastina with Peas and Carrots
Recipe courtesy Giada De Laurentiis

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
6 small servings.Ingredients
•1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
•2 tablespoons olive oil
•1 small onion, finely diced
•2 medium carrots, peeled and diced into 1/2-inch pieces
•1 cup low-sodium chicken stock
•1 cup frozen petite peas, thawed
•1/2 cup (4 ounces) cream cheese, at room temperature
•1/2 cup (4 ounces) mascarpone cheese, at room temperature
•Kosher salt
•2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.