I get tired of packing the same old turkey sandwiches to take to soccer games and cross country meets. I recently ran across this recipe for a Muffuletta on CountryLiving.com - a new take on the classic turkey and ham sandwich. With a weeks worth of games and meets, there was no better time to try the new sandwich. I paired our muffuletta with cheese and crackers, grapes, apples and dip, salsa with baked scoops and homemade granola bars for a picnic fit for a champion. Even though we didn't sit down and eat our meal together, it was still a great dinner. Best of all - there are no dishes to wash after a picnic supper. Muffuletta Sandwich 1 round loaf multigrain bread olive tapanede 1/4 pound thinly sliced mortadella 1/4 pound thinly sliced salami 1/4 pound thinly sliced ham 1/4 pound thinly sliced provolone
Cut into 6 wedges. Wrap tightly in plastic wrap and refrigerate. Serve cold or wrap in foil and warm in the oven. A quick glance at our October calendar leads me to believe that will be eating picnic dinners quite often this month. I better stock up on yummy breads and lunch meat.
Ciao!
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It's October and the blog world is buzzing with pumpkin recipes so I'm jumping on the pumpkin bandwagon. (I thought you deserved some warning about all the pumpkin recipes about to appear on my blog this month.) I found this recipe for Low-Fat Pumpkin Spiced Chocolate Chip Cookies on Skinnytaste.com recently. This recipe had three of my favorite words - pumpkin, chocolate and low-fat. I'm sold. Pumpkin Spiced Chocolate Chip Cookies 1/2 cup whole wheat pastry flour 1/2 cup all purpose flour 1/4 tsp baking soda 2 tsp pumpkin pie spice 1/8 tsp salt 1/2 cup granulated sugar 1/2 cup brown sugar 2 tbsp butter, melted 1 egg white 2 tbsp pumpkin puree 1 tsp vanilla extract 1/2 cup mini chocolate chips In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy. Stir in chocolate chips.
Craving pumpkin and chocolate? Make yourself a cup of tea and enjoy. The plan was to make a batch of these cookies to keep them in my freezer for emergency chocolate attacks. (I'm embarrassed to say that not very many made it into the freezer because I ate so many.) I love these cookies. Make them for your family - they won't notice that they're low-fat.
Ciao! I took one of my favorite roll recipes and turned it into a round loaf recently. I wasn't quite sure how it would turn out but I was pleasantly surprised by the results. I think I liked it even better as a loaf of bread than I did as a roll. Honey Oatmeal Bread 2 ¼ teaspoons yeast 1 cup boiling water ¼ cup warm water 2 eggs ¼ cup butter 1 teaspoon salt ¼ cup honey 3 ½ cups flour 1 1/2 cups old fashioned oats
Place in greased bowl, cover and let rise 1 hour.
Bake 30 minutes at 375. Cool 10 minutes before removing. Cut into wedges. This bread is really yummy. To make it even healthier, you could substitute whole wheat flour for half of the white flour and still have a nice light loaf of bread. I've used this bread to make a stuffed sandwich and even some mini sandwiches for the kids lunches. You will not have any trouble eating up this loaf of oatmeal bread.
Ciao! I love chocolate. Dark chocolate, milk chocolate, semi sweet chocolate, mint chocolate, chocolate with sea salt, you name it - I love it. I'm always looking for new ways to satisfy my chocolate cravings without adding a ton of extra calories to my diet. I watched Daphne Oz make these frozen fudge pops on "The Chew" a few weeks ago and they really peaked my interest. A low-fat, cool, fudgey Popsicle with chocolate and coconut? - sign me up. Fudge Pops 5 Tablespoons cocoa powder 13.5 ounces light coconut milk salt 2 Tablespoons honey 1 teaspoon vanilla Pour into individual molds or cups. After 1 hour, insert sticks into cups. Freeze overnight. Now I keep a batch of these frozen treats in my freezer for those chocolate cravings. These are my new favorite chocolatey treat.
Ciao! When life gives you lemons ... you make lemonade. When neighbors give you tomatoes ... you make pasta sauce. (and salsa and soup) I got some beautiful, fresh from the garden tomatoes from a neighbor so I decided to turn some of them into a fresh pasta sauce for dinner. Fresh Spaghetti Sauce 3 Tablespoons oil salt and pepper 1 Tablespoon fresh garlic pinch of sugar ¼ cup fresh parsley pinch of red pepper flakes ¼ cup fresh basil 3 cups fresh tomatoes
Toss with pasta and top with cheese. Do those meatballs look familiar? I made a double batch of the turkey meatballs that I put in the minestrone soup and I served the extra's with my pasta dinner.
This pasta sauce was really similar to the sauce that we had while we were in Italy. Simple and delicious. Ciao! |
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