22
Aug 2012

Veggie Bagel Sandwich With Roasted Red Pepper Cream Cheese

August 22, 2012 By 6 Comments

Do you ever go to Brueggers Bagels?

We happen to frequent the place a lot because bagels and peanut butter and cream cheese are one of the few things my (ridiculously) picky two year old will eat.

They make a great veggie sandwich, but I have to say this puppy blows their’s out of the water.

The Laughing Cow sent me some samples of their new cream cheese as well as Thomas Bagel Thins, and I instantly dreamed up this Veggie Bagel Sandwich With Roasted Red Pepper Cream Cheese, because my fridge is bursting with all the awesome produce that is in season this glorious time of year.

I hope you like it and that you take a breath to enjoy it-not inhaling it in 10 seconds flat like I did ;)

XO,

Bree

PS-Wish me luck! Tomorrow is the first of 3 teacher trainings I am hosting this fall= The start of insanity!

Here’s What You Need: (Makes 1 but easy to double, triple, ect.)

1 100% Whole Wheat Thomas Bagel Thin (5 grams of fiber and 1 gram of fat!)
Handful of baby spinach
1-2 TBS of avocado
1/2 tomato, sliced
1 wedge Laughing Cow Veggie Cream Cheese (1/3 less fat than regular=4 grams of fat)
2 TBS of roasted red pepper*
4-5 slices of cucumber
Salt + Pepper

Here’s What You Do:
Toast the bagel. Mix the cream cheese and the  chopped red pepper and season with salt and pepper. Season the veggies with salt and pepper and then spread the avocado on one side of the bagel and the cream cheese on the other. Top with the remaining veggies. Yum!

* I made my own roasted red pepper, since I had so many leftover peppers in the fridge from my cooking segment. I added half a pepper to the broiler for about 6 minutes, turning once, until it was starting to blacken and char. I let it cool slightly, cut it into pieces and then mixed about 2 TBS into the cream cheese. If you have store bought roasted red peppers, those work great too. Simply pat them dry and then chop them into pieces as well.

I bet you can’t imagine these little angels being picky, right?!

 Kid Tip:
I don’t know too many kids that look at a stack of veggies and say, “Yay! I can’t wait to eat that!”  So, I suggest adding the avocado and the cream cheese mixture to the bagel and maybe even stirring in some finely chopped spinach into the cream cheese as well, but then take a more traditional approach to the sandwich by topping it with a piece of lean deli meat and a piece of all natural cheese.

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Filed Under: Veggie Bagel Sandwich With Roasted Red Pepper Cream Cheese Tagged With:
26
Jul 2012

Kitchen Sink Pasta Salad

July 26, 2012 By 10 Comments

One morning this winter my friend Kim called me and said,

“I had the best idea when I was in the shower this morning.”

And we all know the the best ideas are born in the shower.

“You should try out for the Next Food Network Star as Skinny Mommy!”, she exclaimed.

Hmm. I do love the Next Food Network Star.

I thought for about three seconds before I reminded myself…

I don’t even know how to roast a chicken, clean a fish, or make a meatloaf. And my knife skills?
 
Beyond embarrassing.

Kim with my little guy

So the Next Food Network Star dream was quickly tossed to the wind.

But it did inspire me to take a knife skills class. (Last week.) I was kind of the worst one in the class. Okay, I was the worst one in the class.

It’s hard to teach an old dog new tricks, right?  But I eventually got the hang of it.

I made this Kitchen Sink Pasta Salad with the “fancy cut” cucumbers from the class to bring on the boat for an evening ride with the boys and some friends.

Beyond easy –and I called it “Kitchen Sink” because you can add in anything but the kitchen sink. ;)

Here’s What You Need:
½ box of penne, cooked according to package directions al dente
Low-fat Cesar dressing
Olives (about ½ a can)
1 small cucumber, sliced fancy or not fancy ;)
Artichoke hearts in water, quartered (about ½-3/4 can)
Cherry tomatoes, halved (A large handful)
Salt and Pepper
Other ideas: Spinach, parmesan

Here’s What You Do:
Toss all the veggies into the pasta and add in the crumbled or cubed feta. Cover with Cesar dressing. Season generously with salt and pepper and serve warm, room temperature or cold.
(I had this the  next day and added in fresh baby spinach and parmesan-yum!)

Kid Tip:
My kids are not a fan of pasta salads, so I warmed up the noodles with the dressing and feta, and added some parmesan. I kept the cucumbers to the side for them and left out the other veggies.

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Filed Under: Kitchen Sink Pasta Salad, skinny lunch Tagged With:
10
Jul 2012

Smoked Salmon and Avocado Sub

July 10, 2012 By 6 Comments

Have you ever noticed the smoked salmon in your seafood counter?

Take. Notice.

It is such an easy thing to pick up and have a really complicated flavor with no time at all. Toss it onto a salad with goat cheese, strawberries and pine nuts or into a pasta (like this one).

I was really craving a sub (you know the dirty, mayo laden kind?!) and instead I made this Smoked Salmon and Avocado Sub.

Honestly, I think it beat out my ham + cheese + mayo one…

Here’s What You Need: (2 subs)
French bread (small demi baguette, cut in half)
Avocado
Ripe tomato
Extra virgin olive oil
Salt+ Pepper .25lb of smoked salmon*
Plain ff Greek Yogurt
Handful of baby spinach

Here’s What Do:
Smash avocado, spreading it on one side of each of the breads. Break the salmon into pieces and pile onto the avocado spread. Top with Greek yogurt, and tomato slices. Drizzle with evoo and season s+p. Add an extra dollop of yogurt or a drizzle of evoo if you like. Top with spinach and the other piece of bread.

Healthy & YUMMY!

Kid Tip:
Okay so smoked salmon is probably not a fan favorite for kids, but you can very easily swap in their favorite meat here or cheese in no time. 
 
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Filed Under: Smoked Salmon and Avocado Sub Tagged With:
20
May 2012

Grilled Raspberry Chicken With A Modern Day Waldorf Salad

May 20, 2012 By 9 Comments

Have you ever had a waldorf salad?
I made one for the first time eons ago in a cooking class I took in college. This was no fancy technique class, but rather a celebration of foods from around the United States. All I can say is I had a lot of “firsts” in that class-moose, bear, stuffed salmon, and waldorf salad. My “team” was the Cajun team so I even made a pecan pie. (Kind of funny, because I am not sure if I could pull that off now.)

Anyway… that Thanksgiving I announced I was bringing waldorf salad. I got a few “Hmms” and strange faces because who has said waldorf salad since the 50’s ,right!? They are so good though-sweet and crunchy and savory all at the same time. I made this Grilled Chicken with a Modern Waldorf Salad on a busy weeknight. It was so easy and I ate the leftover salad for breakfast.Interesting tidbit?
The original waldorf salad was created in the 1800′s in New York City where it was served at the Waldorf –Astoria Hotel.

Who knew?!

Here’s What You Need:
Low Fat Raspberry Vinaigrette or Marinade (I used Archer Farms Acai Rasberry from Target)
1lb of chicken tenders
Salt + Pepper
1 cup purple grapes, halved
1 apple, diced
Low fat or olive oil mayo
1 lemon
½ cup green onions, diced
¼ cup pecans, chopped
1 cup of chopped cabbage

Here’s What You Do:
Season the chicken with salt and pepper and then marinate it in ½ cup of the Rasberry Vinaigrette or Marinade and refrigerate. Preheat a grill or grill pan over medium high. Grill the chicken about 7 minutes on the first side and 6 minutes on the other side. Meanwhile whisk 1.5 TBS of mayo with the juice of ½ of a lemon, ½ cup of the Raspberry Vinaigrette or Marinade and then season with salt and pepper. Toss the vegetables with the “sauce” right before serving. You may want to not use all of the sauce. Cut the chicken on an angle. Pile up the Waldorf salad and then lie the chicken across the top and add another dash of s+p. It looks very elegant!

Kid Tip:
My kids turn their noses up at things that are combined, so I gave them bits of chicken and then cut up the apples and grapes for them. Worked out great!

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Filed Under: Grilled Rasberry Chicken with Waldorf, skinny lunch Tagged With:
11
Apr 2012

Honey Ham & Cheddar Panini

April 11, 2012 By 8 Comments

There was not a cloud in the sky, possiblity in the air, little giggles from excited boys uncovering colored eggs filled with rare candy treats. An amazing sermon at church, a fun laugh-lived family gathering, a delicious, glutunous meal and a quiet drive home with chocolate smeared sleeping faces in the back. Ah Easter! What a success!

And then… 3am Monday morning comes and my 2 year old (who has learned to escape his crib) has climbed into bed and proceeds to puke. All. Over. Me. Ay caramba! The fury of cleaning, and washing and showering, and shuffle around beds and I am one tired working mama on Monday morning. (Not to mention, feeling like an over stuffed sausage from all my salty Easter indulgences.)  Tired mama or not, I was determined to use the  honey baked slices  I so carefully brought home on a tinfoil covered paper plate from my uncle’s house. So, I had this Honey Ham & Cheddar Panini creation–at breakfast, with coffe, and voila! I could survive the day. (And the night that followed of more “escapes!”)

BTW-Let me know if you know any tricks on how to keep my little guy in his bed!

Here’s What You Need: (For 1-easy to multiply)
Left over piece of honey baked ham
1/2 -3/4 slice of sharp cheddar
Mustard (I used a combination of spicy and honey)
Handful of baby spinach
1 tomato sliced and seasoned with salt and pepper
Extra virgin olive oil or Best Life Spread

Here’s What You Do:
Preheat the panini maker* and then spread on the mustard on one side of the bread. Pile on the ham, spinach, cheese, and tomatoes. Top with the other piece of bread and spread one side with Best Life Spread (or olive oil). Heat for 4-6 minutes and you are ready to dive in!
*You can also make this on a grill pan and use a heavy pan on the top or just make it like you would a grilled cheese.

Silly bunnies!

Kid Tip:
The  only thing I suggest taking off is the tomato. Keep the spinach, as it is super good for the kids and easy to hide in the middle of the cheese. If need be, add more cheese!

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Filed Under: Honey Ham & Cheddar Panini, skinny lunch Tagged With: ,
09
Apr 2012

Grilled Veggie Sandwich

April 9, 2012 By 8 Comments

When you frequent a restaurant do you try new things or stick to what you know? It’s funny because even though I consider myself to be quite the adventurous eater, (I have tried a dried African caterpillar for example. I don’t recommend it ;) !) when I have a favorite thing I stick with it. I can think of my “favorite thing” at pretty much all our local jaunts. Believe it or not, one of my favorite restaurants happens to be in a little boutique hotel near here. Every meal they serve is so good, the atmosphere, “so lovely.” For lunch I switch between the Salmon BLT and the Grilled Vegetable Sandwich-both of which are simple and yet deliciously divine!

Here’s my take on the Grilled Vegetable Sandwich. Thanks Andrew’s for the insipiration!

Here’s What You Need:
2-4 portabellas (1 pp)
2-4 whole wheat buns (1 pp)
Low-fat spreadable cheese (Like Light Boursin)
2 bell peppers (mixed), sliced
1-2 TBS extra virgin olive oil
1-2 TBS balsamic vinegar
Italian seasoning (I always love Penzey’s!)

Here’s What You Do:
Clean the portabellas by using a form to scrape off the gills from underneath and clean the tops with a wet cloth. Marinate the peppers and the portabellas in a mix of extra virgin olive oil, balsamic and Italian seasoning. Try for at least 30 minutes or up to overnight. Preheat the oven to broil and the grill or grill pan to medium high. Spray the pan or grill with organic non-stick spray and grill the portabellas and peppers for about six minutes per side or until softened. Put the buns, open, onto a baking sheet and broil for about 1 minute to warm the buns. Spread with the cheese and top with the vegetables. So simple, so delicious!

I am sure you can change up the veggies too-Let me know what clever combinations you come up with!

Kid Tip:
I recommend taking a different approach here. Cut the portabellas into strips and make them into finger food “fries” that can be dipped into a favorite dressing, for example. The same can be done with the peppers. OR..you can cut everything into little pieces and stir it into cooked rice or pasta to “hide”  if need be.

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Filed Under: Grilled Veggie Sandwich, skinny dinner, skinny lunch Tagged With: ,
06
Mar 2012

Skinny Turkey Ruben

March 6, 2012 By 2 Comments

Do you do the St. Patrick’s Day thing? You know green beer and “Kiss Me I’m Irish” t-shirts?
Well, it’s been many moons since I participated in the drunken mid-day debauchery, but I still love a Saint Patty’s Day parade and a creamy ruben. In the spirit of pretending I am Irish on this day, I cam up with a Skinny Turkey Ruben that even my husband loved despite his preference for loads of corned beef. Give it a try–and if you can, enjoy a Harp after the kids are snuggled in their beds. Did I mention my husband will be in Europe on St. Patty’s? Not really fair, huh?! So perhaps if I am honest with myself my kids and I will most likely eat rubens and drink green milk!

Here’s What You Need: (For 1)
2 pcs of whole grain rye
1 wedge of Laughing Cow Creamy Swiss
Sauerkraut
2 tsps thousand island dressing
2 pcs of deli turkey
Handful of baby spinach (optional)
Best Life Spread (Or other healthy butter alternative)

Here’s What You Do:
Preheat your panini maker if you have one.* Spread the Laughing Cow Creamy Swiss on one side of both pieces of bread. Drain the sauerkraut on a paper towel. I left off an exact amount because some people love sauerkraut and others do not. I will encourage you not to be skimpy with it, as it gives the ruben its dinstinctive flavor. Spread the Thousand Island on one side and then pile on the sauerkraut and the turkey. In typical SM fashion, I also added a handful of baby spinach.  Spread the Best Life Spread on one outside piece of bread. Put in the panini maker for about 5 minutes or until golden brown.
*If you don’t have a panini maker, don’t worry. You can make this like a grilled cheese. Simply spray a pan heated to medium hot with non-stick spray and cook it about 3 minutes per side. You can still give it the “grill” marks by using a grill pan and putting a heavy pan on top to press it down.

Kid Tip:
If you leave off the sauerkraut I am pretty sure this will pass the Kid’s Test!

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Disclosure: The Laughing Cow® provided me with product for this recipe. 

 

Filed Under: skinny lunch, Skinny Ruben, Uncategorized
22
Feb 2012

Panzanella Salad-Skinny and Easy!

February 22, 2012 By 3 Comments

I don’t know what happens to my family the second the lights go out, but sometimes I am pretty certain that it  is officially a circus..
My children do not like to sleep. They seem to think that in the middle of the night they need milk,and snacks and to rock in their rocking chairs. Frankly, it’s maddening. I hate to say it, but I often think of this book when I am “rocking” at 2am. Believe me, I know it is  my fault. I need a serious sleep nazi to come in and whip us all into shape. If you know of anyone, send them my way!

In the meantime..I made this salad after another night of restless sleep– it was light and refreshing and reminded me of summer. I know this is not a traditional Panzanella, but I came up with this version as it does not get so mushy the way some Panzanellas do. So..Here’s my skinny and easy version of Panzanella Salad.

Here’s What You Need:
Green leaf lettuce
Fresh mozzarella
Pitas (I love Target’s Garlic Naan)
Cucumber
Tomatoes
Balsamic vinegar
Extra virgin olive oil
Sea salt
Basil (optional)

Notes: First of all let me explain why I didn’t give measurements…This can easily be made for you for a quick lunch or you can make a huge one for a dinner where you invite guests. Simply adjust the amount you buy depending on the people.

Here’s What You Need:
Preheat the oven to broil. Rip the pita or naan into small pieces and drizzle with extra virgin olive oil. Broil for a couple of minutes, turning once. In the meantime, cut or rip the lettuce and chop the tomatoes and mozzarella as well as the cucumber. Mix together and then drizzle with the balsamic and the olive oil. Sprinkle liberally with sea salt. If you have it on hand, fresh basil would be great chopped and added in here too.

Kid Tip:
I don’t know about you, but my kids are not quite at the salad eating stage. So, I have a few suggestions for how to vary this. You can create a cute mini kebab using the mozzarella, tomato and cucumber. My kids also love having veggies that they dip. My older son especially would love big pieces of cucumber dipped into a mixture of olive oil and balsamic. A wrap would work great too.

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Filed Under: skinny dinner, skinny lunch, Skinny Panzanella, Skinny side
20
Feb 2012

Asian Veggie Wrap

February 20, 2012 By 3 Comments

I am sure I have mentioned before, but my office Futura is out of my home. I always look forward to running up to the kitchen at lunch especially when I wake up with a “lunch vision!” I had was one of those days this week and the Asian Veggie Wrap was born, inspired from the fresh tastes of Vietnamese food. So incredibly easy–I will definitely be making this again.

Have you ever been to Vietnam? I had the amazing opportunity to go there for Christmas one year and I cannot begin to describe the beauty of the countryscape with greenest rice paddies sprinkled with white cone hats peeking  out of them. The fast pace of all the motorcyles in Ho Chi Minh and the food, oh the food! I think I added more meals to each day for another excuse to eat again. I so hope that someday I will return to this magical place. In the meantime, I have Asian Veggie Wraps….

Here’s What You Need: (For 1)
Wheat flour tortilla
1/3 of a large red pepper, sliced
1/2 of a carrot, cut into matchsticks
1-2 TBS of cilantro
Low sodium soy
Dressing (I used Annies, but peanut sauce would be great here too!)
1/3 cucumber,cut into matchsticks,(optional)*
Handful of baby spinach (Cut into strips)

How funny is this?!

Here’s What You Do:
After cutting the veggies into small pieces, pile them into the middle of the tortilla and drizzle with the dressing and soy to taste. Fold in the bottom and wrap over. (I kept the top open). Take a bite and add more soy or dressing if you prefer. That’s it!

*I meant to use cucumber and completely forgot! It would be good here though, I am sure!

Kid Tip:
If I were making this for my kids (And I for sure will make this one again!) I would cut the wrap into bite size pieces like sushi as my kids love sushi. Another idea is to toss the veggies with rice.

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Filed Under: Asian wrap, skinny lunch
30
Jan 2012

Skinny Chicken "Gyros"

January 30, 2012 By 3 Comments
My mom loves to tell the story of how in preschool I told the class my favorite would was, “escargot”, and how I would have a temper tantrum in the grocery store if she wouldn’t buy escargot for dinner. You are probably envisioning that I must have come from a really fancy and refinedd family. I do not. This escargot was pretty short of fancy. It was stuffed with herb butter and frozen into a little disposable tin. Looking back, it sounds rather disgusting. What I love about this story, however, is how it shows the great impact that food has on our memories. So much laughter and bonding takes place around food. Gyros is another one of the dishes that stirs up so many different memories for me. One of my Greek elementary school friend who corrected everyone’s dismal pronunciation of GUY-ROS is a particular favorite. What are some of your childhood memories involving food? This Skinny Chicken Gyros I came up with will allow me to have one of my favorites, but without any guilt… 
Here’s What You Need: (Makes 1)
Grilled chicken (About 1/2 a breast)*
Tomato, sliced and sprinkled with salt and pepper
Cucumber, sliced vertically and sprinkled with s + p
1 TBS ff plain yogurt
1 TBS ff or low-fat feta
Seasoning (I like Penzey’s Greek)
Whole wheat pita (I like 8 Grain Arnold Pocket Thins)
Spring greens (A handful)
Here’s What You Do:
If your chicken is cold, microwave it for about 55 seconds. Mix the yogurt and the feta and season with Greek Seasoning. Pile everything up in the center of the pita and top with the yogurt mixture. (You won’t be able to fit all of the cucumber and tomato). Fold it over and put it in a hot panini maker for 5 minutes. If you don’t have a panini maker, you can fake one by spraying a grill pan with non-stick. Put the pita on it covered by another pan. “Grill” for 3 minutes and then turn over and grill for another 2 or 3 minutes. Yum!
*If you don’t have left over chicken, grill a chicken breast marinated in extra virgin olive oil and Greek Seasoning on a grill pan for about 14 minutes and then cut into strips.
Kid Tip:
My kids tend to like things separate at this age. Therefore, I would use one of their little compartment plates and put the cucumbers and chicken in separate compartments. I would combine the feta and the yogurt as a dipping sauce for them along with the grilled pita bread.

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Filed Under: skinny chicken gyros, skinny dinner, skinny lunch
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