"Where's the cookies and -BLEEP-????? That came from a line from Bernie Mac's stand up on The Kings of Comedy. It is too funny.
It is appropriate for what I've been up to, though.
Besides the creation of my version of muffies, I have tried to create other SBD friendly recipes. Tonight, I fell off the wagon, though. I had a Krispy Kreme donut, a couple of salt and vinegar potato chips, and a cheese breadstick from Giovanni's. Now, I wish I wouldn't have. But it was so good. Now, I can leave my cravings behind and get back on the wagon tomorrow.
Diets are a roller coaster for me. I'm trying to make a lifestyle change. So, if I "treat" myself every now and then (and I don't make a habit of it), then I should be ok.
As for the muffies, the recipe is provided at the end of this post.
I made cookies with organic naturally white whole grain flour tonight. They turned out good. At least I thought that they were good. Not amazing, but good. Anthony thought that they were "okay", which means that they are good, but not "bangin" as he would say. Now, my self filled cupcakes are "bangin" and my meatloaf (which I made tonight) is "bangin". What he means by this is that he can eat a lot of them or as he says, "bang the heck out of them".
So, I guess it is back to the drawing board for something different...something better.
Here are my recipes: SBD Friendly.....
Chocolate Chip Oatmeal Muffies
1 cup whole wheat/whole grain flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 ½ sticks of butter
1 cup splenda
1 tbsp SF maple syrup
1 tsp vanilla
1 egg
A splash of milk
½ or ¾ cup sour cream
½ bag of semisweet chocolate chips
Mix flour with soda and salt. Cream butter; gradually add splenda until light and fluffy (5 minutes) blend in vanilla, egg, sour cream; grad add flour mix; beat until smooth.
Batter will be very sticky like muffin batter.
Stir in choc chips. Drop on greased sheet.
Bake at 375 for 8 minutes. Check them at 8 and you may need to bake them a little longer. I like my cookies and muffies a little chewy.
Mamaw's Famous Chocolate Chip Cookies - Made over.....
1 cup whole wheat/whole grain/organic naturally white WW flour
1 tsp baking soda
1 tsp salt
1 ½ sticks of butter
1 cup splenda
1 tbsp SF maple syrup (a little less is what I use)
1 tsp vanilla
1 egg
1/4 cup sour cream
1/2 bag of semisweet chocolate chips
Mix flour with soda and salt. Cream butter; gradually add splenda until light and fluffy (5 minutes) blend in vanilla, syrup, egg, sour cream; grad add flour mix; beat until smooth.
Add more flour if sticky.
Stir in choc chips. Drop on greased sheet.
Bake at 375 for 10 minutes
Wednesday, April 05, 2006
Monday, April 03, 2006
Muffies!!!!!!!!!!!!!
I LOVE PANERA BREAD! It is a great place to eat. It is a restaurant with a wonderful menu, lots of choices, and reasonable prices! This weeekend, I found another reason to LOVE Panera!
This weekend, my husband and I went, (as a part of me losing the NCAA Tourney Bracket bet) and we ate. As we were leaving, we got a few pastries to take home. Who could resist?
(I did have Whole Grain bread and a WONDERFUL GREEK salad, so I thought that a bite of a cookie wouldn't kill me.)
Anyway, Anthony got a Muffie. Okay, so I'm sure you're asking the same thing that we wondered....what's a muffie? It is a hybrid of a muffin and cookie. I don't think that Panera has a trademark on the name, but it is genius.
For those of you who are Seinfield fans....there is finally something that is like the top of the muffin - muffin caps! NO STUMPS HERE! He got a banana nut muffie and I tried a bite.
I got home and immediately I wanted to recreate it in my kitchen. So, with a couple recipes to look off of: my grandmother's famous choc chip cookies, an oatmeal cookie recipe, and a muffin recipe, I combined some of the components and I came up with an oatmeal chocolate chip muffie!
So, congrats to Panera for finding the best of both worlds....a soft moist cookie/muffin top. It's a MUFFIE! Get 'em while you can!
If you can come up with some other muffie combinations, let me know! :)
Since the recipe I came up with this weekend was experimental, once I jot down everything and the measurements, I'll post the recipe.
MUFFIES - YUMMY!!!!!!!!!!!!!!!
Have you had any muffies?
This weekend, my husband and I went, (as a part of me losing the NCAA Tourney Bracket bet) and we ate. As we were leaving, we got a few pastries to take home. Who could resist?
(I did have Whole Grain bread and a WONDERFUL GREEK salad, so I thought that a bite of a cookie wouldn't kill me.)
Anyway, Anthony got a Muffie. Okay, so I'm sure you're asking the same thing that we wondered....what's a muffie? It is a hybrid of a muffin and cookie. I don't think that Panera has a trademark on the name, but it is genius.
For those of you who are Seinfield fans....there is finally something that is like the top of the muffin - muffin caps! NO STUMPS HERE! He got a banana nut muffie and I tried a bite.
I got home and immediately I wanted to recreate it in my kitchen. So, with a couple recipes to look off of: my grandmother's famous choc chip cookies, an oatmeal cookie recipe, and a muffin recipe, I combined some of the components and I came up with an oatmeal chocolate chip muffie!
So, congrats to Panera for finding the best of both worlds....a soft moist cookie/muffin top. It's a MUFFIE! Get 'em while you can!
If you can come up with some other muffie combinations, let me know! :)
Since the recipe I came up with this weekend was experimental, once I jot down everything and the measurements, I'll post the recipe.
MUFFIES - YUMMY!!!!!!!!!!!!!!!
Have you had any muffies?
YUMMY Veggie Lasagna :)
Veggie Lasagna (This is a variation of a recipe that I found on www.3fatchicks.com - A GREAT diet online support site with GREAT recipe swaps!)
Yellow Squash/Zucchini (I used 3 yellow squash and 1 zucchini)
1 tablespoon of Italian dressing (I made my own viniagrette instead).
Use just enough to coat the squash and zucchini
Marinate for 4 hours in the refrigerator
Grill the squash and zucchini until tender (I used my George Foreman Grill)
Spray a deep baking dish with Pam
Layer the bottom with the grilled Zucchini and Squash
Cover with your favorite spaghetti sauce (I made my easy marinara-see below), ricotta cheese, mozzarella cheese, parmesan cheese (I added 1 egg to bind it together and added some drained frozen spinach - It was excellent. Next time, I may add just a little italian sausage.)
I layered this.....little sauce (to prevent sticking), then a layer of squash, marinara, cheese filling, squash, marinara, cheese, squash, marinara, and LOTS OF CHEESE ON TOP!
Bake at 400 until done. (About 20 mins.) (Let it set for about 5 minutes before cutting/serving.)
This was so good, you just can't believe it!
Jen's easy marinara (This is a variation of a Weight Watcher marinara)
1 large can of stewed crushed tomatoes
palmful (2 tbsp) of garlic powder (or a minced garlic clove if I have it on hand)
palmful (2 tbsp) of italian seasoning blend (I use Emeril's Italian Essence, but any brand will be fine)
1/4 tsp or small pinch of salt
1 tbsp or 1/2 tbsp crushed red pepper flakes (depending on whether or not you like spicy food)
1 tsp of splenda (or sugar if you like) --- Any time you add sugar/splenda to a tomato product, it brings out the tomato flavor and helps develop the flavor in the sauce. I use a pinch of splenda in my salsa too.
Mix together and simmer in a sauce pan until warm throughout. I use this for pizza sauce, pasta sauce, and dipping sauce for grilled veggies or breadsticks.
If you like your sauce extra chunky, then add a small can of diced/whole stewed tomatoes. Dump contents of can into a bowl and use a fork to break up the tomatoes into chunks, then mix in with other sauces.
As easy as this sauce is, I will never buy store bought sauces again. At least, I know what goes into it......Also, to make it a meat sauce, I just brown the meat (Italian Sausage or ground beef, etc.) and then drain. Then, I add the sauce to the skillet.
The viniagrette that I used to marinate my squash was a mixture of a good grade olive oil (you want something with a green tint. Light color olive oil is good for cooking, medium color (for my tastes) are better for salad dressings, etc.) I used about 3 tbsp of EVOO (extra virgin olive oil for those of you who don't watch Rachel Ray HAHA) and about a 1 tsp or so of red wine vinegar. I added a little salt, a little Emeril Italian Essence. I would have added a little more seasoning if it was a dressing, but since it was a marinade, I made a little heavy on the EVOO since I was grilling the veggies.
Yellow Squash/Zucchini (I used 3 yellow squash and 1 zucchini)
1 tablespoon of Italian dressing (I made my own viniagrette instead).
Use just enough to coat the squash and zucchini
Marinate for 4 hours in the refrigerator
Grill the squash and zucchini until tender (I used my George Foreman Grill)
Spray a deep baking dish with Pam
Layer the bottom with the grilled Zucchini and Squash
Cover with your favorite spaghetti sauce (I made my easy marinara-see below), ricotta cheese, mozzarella cheese, parmesan cheese (I added 1 egg to bind it together and added some drained frozen spinach - It was excellent. Next time, I may add just a little italian sausage.)
I layered this.....little sauce (to prevent sticking), then a layer of squash, marinara, cheese filling, squash, marinara, cheese, squash, marinara, and LOTS OF CHEESE ON TOP!
Bake at 400 until done. (About 20 mins.) (Let it set for about 5 minutes before cutting/serving.)
This was so good, you just can't believe it!
Jen's easy marinara (This is a variation of a Weight Watcher marinara)
1 large can of stewed crushed tomatoes
palmful (2 tbsp) of garlic powder (or a minced garlic clove if I have it on hand)
palmful (2 tbsp) of italian seasoning blend (I use Emeril's Italian Essence, but any brand will be fine)
1/4 tsp or small pinch of salt
1 tbsp or 1/2 tbsp crushed red pepper flakes (depending on whether or not you like spicy food)
1 tsp of splenda (or sugar if you like) --- Any time you add sugar/splenda to a tomato product, it brings out the tomato flavor and helps develop the flavor in the sauce. I use a pinch of splenda in my salsa too.
Mix together and simmer in a sauce pan until warm throughout. I use this for pizza sauce, pasta sauce, and dipping sauce for grilled veggies or breadsticks.
If you like your sauce extra chunky, then add a small can of diced/whole stewed tomatoes. Dump contents of can into a bowl and use a fork to break up the tomatoes into chunks, then mix in with other sauces.
As easy as this sauce is, I will never buy store bought sauces again. At least, I know what goes into it......Also, to make it a meat sauce, I just brown the meat (Italian Sausage or ground beef, etc.) and then drain. Then, I add the sauce to the skillet.
The viniagrette that I used to marinate my squash was a mixture of a good grade olive oil (you want something with a green tint. Light color olive oil is good for cooking, medium color (for my tastes) are better for salad dressings, etc.) I used about 3 tbsp of EVOO (extra virgin olive oil for those of you who don't watch Rachel Ray HAHA) and about a 1 tsp or so of red wine vinegar. I added a little salt, a little Emeril Italian Essence. I would have added a little more seasoning if it was a dressing, but since it was a marinade, I made a little heavy on the EVOO since I was grilling the veggies.
Doing well....
I know I haven't posted in forever. I've been one busy girl! :)
My diet has been going well. I haven't weighed in yet, but I already feel better and my clothes aren't screaming for relief! (I've still got a ways to go, but I'm getting there!)
I've come across some new and great recipes! YUMMY! I'll be posting those on here soon!
We moved to our new office last week. It is SO nice. I'm still unpacking boxes, but it's coming along slowly but surely!
I'm still trying to find time to submit my application for school. I really need to do that this week. Man, I'm a slacker. :)
So, what's been going on with you guys!???
My diet has been going well. I haven't weighed in yet, but I already feel better and my clothes aren't screaming for relief! (I've still got a ways to go, but I'm getting there!)
I've come across some new and great recipes! YUMMY! I'll be posting those on here soon!
We moved to our new office last week. It is SO nice. I'm still unpacking boxes, but it's coming along slowly but surely!
I'm still trying to find time to submit my application for school. I really need to do that this week. Man, I'm a slacker. :)
So, what's been going on with you guys!???
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