Z3 High Octane Bars & Mixed Greens Salad and Alexis and Molly

Z3 High Octane Bars and Mixed Greens Salad with Lemony Dressing

Mix 2 cups quick oats, 3/4 cup vanilla whey protein powder, 1 cup flax seed, 1 cup dried cranberries, 1 cup low-fat peanut butter, 1 cup honey and 1 cup mini-chocolate chips.

No-bake, makes 16 bars. per serving: 340 calories, 45 carbohydrates, 5 fiber, 10 g protein. Great with a mixed greens salad.

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Mixed Greens Salad with Lemony Dressing:

1 oz cheddar cheese

1/2 tsp pepper

1/4 tsp red pepper flakes

1/2 tsp salt

1 tbsp extra virgin olive oil

3 halves dried apricots

1/3 lemon yields lemon juice

1/2 clove garlic

red lettuce, mixed greens, romaine lettuce, spinach leaves

1 cup cherry tomatoes

1/2 cup pine nuts

Thoroughly wash lettuce and tear into desired size, pat dry with paper towels. Mix olive oil, most (but not all) of the juice from 1/2 lemon, 1/2 clove of garlic(minced), and a pinch of red pepper flakes, and whisk together in a large bowl. Cut cherry tomatoes in half, and place into bowl with dressing. Season with salt and pepper to taste and mix ingredients together so the tomatoes are covered in dressing, and let sit. While dressing is sitting, toast pine nuts for 1-2 minutes in a skillet over medium heat. As pine nuts are toasting, chop 3 dried apricots and place lettuce and apricots into bowl with cherry tomatoes and dressing. After salad mixture is coated with dressing, plate salad mixture and top with toasted pine nuts and crumble bits of cheddar cheese (or gorgonzola, blue, parmesan, etc) on top of salad. Enjoy! Serves 2. Per serving: 181 calories, 9.18g carboyhydrate, 5.59g protein, 14.54g fat.

Peach Souffle' and little Leah Souffle'

Peach Souffle'

1/2 c egg whites(powdered sugar goes in whites)

1/4 tsp butter

1/8 tsp ground ginger

3 small peaches

4 tsp sugar( granulated sugar goes into the peach puree')

2 Tbps unsifted powdered sugar

Butter and sugar ramekins. Set Aside and pre-heat oven to 350 degrees. Put peeled and stoned peaches in blender. Puree, add ginger and sugar. Add unsifted powdered sugar to egg whites and whip up egg whites with a mixer or stand mixer until stiff. Gently fold in peach puree. Pour into ramekins and set on a baking sheet or baking stone. Bake for 15 - 20 minutes until puffed and golden. Dust with powdered sugar and serve immediately. Note: try it with other fruits like strawberries as well. (a light practically fat-free heavenly dessert and one serving is 48 calories- so eat 2!) Makes 6 servings.

Mary's Lasagna and Mary and Maddy

Mary's Lasagna

1 lg. jar traditional Prego spaghetti sauce

1 box of Lasagna noodles, follow directions for prep

2 lb. shredded mozarella cheese

1 lb. ground Turkey, lean, (crumble and brown meat, drain and mix w/sauce)

grated parmesan cheese on each layer

Prepare lasagna noodles. Grease the bottom of a 9" x 13" pan. The bottom layer is lasagna noodles, follow with sauce, mozarrella cheese, parmesan sprinkle lightly on each layer and continue with all of the ingredients to complete the layers. Top with mozarella cheese and light sprinkle of parmesan. Cover the pan with foil. Bake at 400 degrees for 45 minutes. Remove foil and put back in the oven for 10 minutes to lightly brown.

Nutition Facts:(one serving) 341 calories, 11.21g fat, 710 mg sodium, 513mg Potassium, 37.44 g carboyhydrate, 22.6 g protein, 28% calcium, 19% Vitamin C, 18% iron.

Christmas time 2009

2010 Memories

Memories this past year

Lake Visitors, 2010

Mimi, Poppie and the Whole Gang

Mimi and Poppie, three glorious married children and their beautiful mates & 7 wonderful grands.

Life at the Lake:

In an effort to get my husband and I living healthier, I am writing down light recipes. Both my husband and I are skeptics when it comes to light recipes. The following recipes are tried and true. I appreciate keeping some of my favorite ingredients in measured amounts such as: unsalted butter, mini-chocolate chips, pork and beef.

Peanut-chip cookies and Jabba the Snowman

Peanut-chip cookies

makes 60 cookies prep 15 min refrigerate 15 min bake @ 350 degrees for 12 min

1 3/4 c all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 c reduced-fat peanut butter

1/4 c (1/2 stick unsalted butter, softened)

1/2 c packed light-brown sugar

1/4 c c plus 1 Tbsp granulated sugar

1/4 c fat-free milk

1 egg

1 tsp vanilla extract

1/3 c mini chocolate chips

1/4 c finely chopped unsalted peanuts in jar

Heat oven to 350 degrees. In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl, beat peanut butter and butter on medium speed 2 min. until creamy. Add brown sugar and 1/4 c granulated sugar and beat 2 min. Beat in milk, egg and vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 min.

For each cookie, roll 2 tsp of dough into a ball and place on baking sheets 2 inches apart. Lightly pat and press ball down with your fingers, then with fork, flatten each ball into a 1 1/2 inch round, making a crosshatch pattern, one direction and then press fork the other direction. Sprinkle a small amount of the remaining sugar over the top of each(I did not put sprinkles of sugar on the cookie and they were delicious).

Bake at 350 degrees for 10 - 12 min until lightly browned around edges. Let cool on sheets 1 min. Transfer to rack; let cool. 48 calores/cookie, 2 g fat, 1 g protein, 7 g carbohydrate, 0 g. fiber, 50 mg sodium, 4 mg cholesterol.

Pork Teriyaki and Mommy and Maddy

Maddy and Mommy at the lake

Pork Teriyaki

makes 4 servings prep 20 min. marinate 2 hours cook 12 min

Pork:

2 Tbsp light teriyaki sauce

2 cloves garlic, chopped

Juice and zest of 1 lime

1 lb pork tenderloin(I use thin pork chops or whatever is on sale)

Sauce:

1 can (14.5 oz) low-sodium chicken broth

3 Tbsp light teriyaki sauce

4 tsp cornstarch

1 tsp sugar

3/4 tsp hot sauce

Vegetables:

2 Tbsp vegetable oil

1 medium onion, peeled and thinly sliced

1 small red pepper, seeded and sliced

8 oz sliced fresh mushrooms

2 scallions, trimmed and cut in 1 inch pieces

1 bag(12 oz) microwave-ready green beans, cook per instructions

2 1/2 cups cooked brown rice

In large ziplock bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in refrigerator for 2 hours.

In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.

Remove pork from marinade and discard marinade. Cut pork into 1/2 inch slices. Heat 1 tbsp oil in a large electric skillet over medium high heat. Stir-fry pork for 3 min. Remove from skillet and keep warm.

Add remaining tbsp of oil to skillet. Add onion and cook 4 min. Stir in red pepper, mushrooms and scallions. Cook 3 min. Stir in green beans, broth mixture and port. Simmer for 2 minutes, until thickened. Serve pork over cooked brown rice. 501 calories/serving, 13 g fat, 33 g protein, 66 g carbohydrate, 9 g fiber, 746 mg. sodium and 74 mg cholesterol.