Old Bay Fries

Old Bay Fries

Ingredients:

1 Large Potato

2 T Old Bay Seasoning

1 T Olive Oil

Directions:
Pre-heat oven to 400.
Cover a baking stone with tin foil and spray lightly with cooking spray.
Slice potato into thick slices and soak in warm salted water.  (This helps them get crispy outsides with soft insides)
Place fries in a plastic bag with olive oil and toss to coat.  Add old bay seasoning and toss until well coated.
Put fries in one layer on tin foil and bake for 30 minutes, flipping occasionally.
Season as desired with additional old bay.

Black and Bleu Burger Bites

Black and Bleu Burger Bites

Ingredients:

8 oz.  Lean Ground Beef
1 T McCormick Hamburger Seasoning
4 Bleu Cheese Laughing Cow cheese wedges
2 T Sautéed Onions
16 Wonton Wrappers 
1 cup Low Fat shredded Mozzarella Cheese
Cracked Black Pepper

Directions:

Preheat oven to 375.  Spray eight regular sized cups in a muffin tin with non-stick spray.

Put one wonton wrapper in each cup,

Brown the meat and season with hamburger seasoning.  Sautée the onions. 

Microwave meat, bleu cheese wedges, and onions stirring occasionally until well mixed.

Press a wonton into the bottom of each of the sprayed cups. 

Fill each cup with a spoonful of meat/cheese mixture.  This should use up half of the meat.  Top each with a sprinkle of mozzarella cheese and black pepper.

Press a second wonton wrapper onto each cup.  This will make the second layer. 

Again, fill each cup with a spoonful of meat and top with cheese and black pepper.

Bake for 15-20 minutes until golden brown.

Raspberry Mango Sorbet in Lemon Cups

Raspberry Mango Sorbet in Lemon Cups

Ingredients:

Lemons (There is enough sorbet to fill 4-6 lemons)

1/2 cup Frozen Raspberries

1/2 cup Frozen Mangos

1/2 cup Orange Juice (or crystal light orange drink)

Directions:
To make lemon cups, cut top of lemon off.  Using a grapefruit knife, cut lemon out being careful not to pierce the skin.  Use a spoon to carefully scoop additional lemon out.
In a food processor, blend raspberries, mangos, and orange juice until smooth.
Spoon sorbet into lemon cups.
Cover with plastic wrap and place in freezer.  Thaw for ten minutes before eating.

Breakfast Grilled Cheese Sandwich

Breakfast Grilled Cheese Sandwich

Ingredients:

2 Slices Smart Wheat Bread

Butter Spray

2 Slices of Bacon, cooked

2 Egg Whites, fried

1 Slice American Cheese

1 Slice Tomato

Directions:
Spray butter on one side of both slices of bread.
Top with cheese, eggs, bacon, and tomato.
Cook both sides on griddle until golden brown and cheese is melted.

Parmesan Hash Brown Bites

Parmesan Hash Brown Bites

Adapted from: The Yummy Life

Ingredients:

10 oz Shredded Hash Browns (Simply Potatoes)

1 Green Onion, finely chopped

1/4 Cup Parmesan Cheese

1 T Olive Oil

Salt and Pepper to taste

Directions:
Preheat oven to 350.  Spray six cups of a muffin tin lightly with cooking spray.
In a large bowl, mix all ingredients together.
Spoon mixture into muffin tins and press down firmly to pack.
Bake for 60-70 minutes at 350.
Let cool for three minutes then flip upside down on cooling rack to remove.

Dunkaroo Dip

Dunkaroo Dip

Adapted from: Eat Yourself Skinny

Ingredients:

1 Box Funfetti Cake Mix

1 Cup Lite Cool Whip

2 Cups Nonfat Plain Yogurt

Directions:

Mix all ingredients until no lumps.

Refrigerate for four hours covered and serve with animal crackers.

French Dip Bites

French Dip Bites

Adapted from: Emily bites

Ingredients:

1/2 lb Deli Roast Beef (I got Boar's Head low sodium), shredded

3 White Cheddar Cheese Wedges

2 T Au Jus (I used the McCormicks spice packet and water to make my own)

12 Wonton Wrappers

2/3 Cup Mozzarella Cheese

Directions:
Pre-heat oven to 375.  Spray 6 cups of muffin tin with cooking spray.
In a large bowl, mix together shredded roast beef, cheese wedges, and au jus.  Microwave and stir until cheese is melted and well mixed.
Place a wonton wrapper in six muffin tin cups.
Fill each with roast beef mixture.  (You should use half of total roast beef.)
Add half of mozzarella cheese to tops of roast beef.
Add another wonton wrapper on top of mixture, pressing down to seal.
Repeat process layering roast beef and mozzarella cheese.
Bake at 375 for 18-20 minutes.
Let cool five minutes then remove from muffin tins and enjoy hot with au jus.

Cranberry Oatmeal Bake

Cranberry Oatmeal Bake

Adapted from: Rabbit Food

Ingredients:

2 Egg Whites

1/2 cup Rolled Oats

1 Banana, mashed

4 T Dried Cranberries (Craisins)

2 T Flax Seed

1 tsp Vanilla

1 tsp Cinnamon

1/2 tsp Baking Powder

Directions:
In a bowl, mix all ingredients together.
Spray two ramekins with cooking spray.  Add half of mixture to each ramekin.
Microwave for one minute thirty seconds.
Flip upside down onto plate and enjoy hot.

Baked Apple Bacon Brie Crostini

Baked Apple Bacon Brie Crostini

Ingredients:

4 oz French Baguette, sliced into 12 slices

1 Granny Smith Apple, diced

1/2 Onion, diced

1 Slice of Bacon, cooked and crumbled

3/4 T Brown Sugar

1/2 T Butter (Blue Bonnet Light)

3 Brie Cheese Wedges (I used Presidente Creme Petites)

1 tsp Salt and Pepper 

Directions:
Preheat oven to 400.
In a large skillet, melt butter and add onions and brown sugar.
Sauté over medium heat until soft.
Add apples and continue to sauté until brown and tender.
Add bacon and mix evenly.
Season with salt and pepper.
Toast baguette slices until crispy (Do not brown)
Spread brie evenly over slice.
Toast baguettes and brie for three minutes until brie is melted.
Add apple topping and bake for additional three to five minutes.

Baked Coconut Shimp

Baked Coconut Shrimp

Adapted from: Weight Watchers

Ingredients:

1/2 lb large Shrimp

1 Egg White

1/4 cup Silk Pure Almond Original

1/4 cup Panko Bread Crumbs

1/4 cup Sweetened Flaked Coconut

Directions:
Preheat oven to 400.  Cover baking sheet with tin foil and spray with cooking spray.
Peel, devein, and butterfly shrimp.  (How-to Video in case you are like me and didn't know how!)
In one bowl, mix egg white and almond milk together.
In a separate bowl, mix panko and coconut together.
Coat shrimp in egg mixture and then press to coat in panko and coconut.  Place on baking sheet.
Spray lightly with cooking spray and bake for 7-9 minutes.
Flip shrimp over and bake for an additional 7-9 minutes until golden brown.
Serve with favorite dipping sauce.

Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

Adapted from: Skinny Taste

Ingredients:

1 T Butter

1 clove Garlic, finely minced

1 T Parsley, finely chopped.

1 cup Heart Smart Bisquick

1/4 cup Sharp Cheddar Cheese, shredded

1/3 cup Skim Milk

Directions:
Preheat oven to 400.  Cover baking sheet with tin foil and spray with cooking spray.
In a large bowl, mix together bisquick, cheddar cheese, milk, and half of garlic.
Divide evenly into seven biscuits and place on baking sheet.
Bake for 10 minutes at 400.
While biscuits are baking, melt butter in a medium saucepan and medium heat.  Add garlic and sauté for 1 minute.
Remove from heat and mix in parsley.
Remove biscuits from oven and brush garlic parsley butter over tops.
Put biscuits back and oven and bake for additional five minutes.

G E T A W A Y :: Outer Banks

I'm home from the Outer Banks!  Had a fantastic time visiting Rob's family, eating at (our favorite!) The Black Pelican, and getting yummy fresh peach flurries from Grandy's Farmer's Market.  Went grocery shopping this morning and could not be more excited to cook and eat healthy food...my body is totally craving it!




While playing DJ on the ride home, I realized that all of my favorite songs I kept playing all had the same theme...home.  I guess even my music is ready to be home!  (I will admit I did drive Rob crazy playing old favorites like Willa Ford and B*Witched ha ha)  In case you too are antsy to be home, here is my home playlist :)

Olympic Ring Treats

Hey y'all! I'm guest posting over on Wanderlustee today about celebrating the olympics.  After such a successful first week and a half, who doesn't want to keep celebrating!!  These olympic ring treats are so yummy, head over there for the recipe!

Mexican Corn Rice

Mexican Corn Rice

Ingredients

1/2 Cup Instant Rice

1/3 Cup Frozen Corn

1/4 Cup Water

1/2 Cup Salsa

1 tsp Taco Seasoning

1/3 Cup Mexican Blend Cheese

Directions:
Add rice, corn, taco seasoning, water, and salsa to a medium pot and place over high heat.
Bring water to a boil, stirring regularly. Cook at a boil for three to four minutes until majority of liquid is soaked up.
Remove pot from heat and let stand for five minutes, stirring occasionally.
Pour corn rice into a bowl and add cheese. Stir until cheese is melted.

Cinnamon Yogurt in Sugar Cones

Cinnamon Yogurt in Sugar Cones

Adapted from: Val So Cal

Ingredients:

1/4 Cup Vanilla Greek Yogurt

Cinnamon

Fresh Fruit

1 Sugar Cone (I used Keebler)

Directions:
Mix a pinch of cinnamon into yogurt and stir until evenly blended.
Cut fruit into small pieces.  I used strawberries and peaches.
Mix fruit into yogurt.
Spoon into sugar cone and enjoy!