Announcement (3/27/07)

Due to events beyond my control I'll be posting less frequently on Cinnamondots. Hopefully I'll be back to our regularly posting schedule soon.

Baked Ziti with Sweet Turkey Sausage

This recipe is a Robin Miller recipe from the Food Network. One reason I really like her recipes is that they usually make a large amount of food, and you can reserve a portion to either freeze for later or use in another dish. This one of those recipes with plenty left to freeze :)

Baked Ziti with Sweet Turkey Sausage (8 servings at 7 points a piece)

Ingredients:
1 lb ziti noodles
1 lb sweet turkey sausage, cut into 1/2-inch thick slices
2 (28-ounce) cans of diced tomatoes with seasonings (green pepper and onion or garlic and oregano, or any flavor you want)
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 (15-oz) container fat free ricotta cheese
4 cups grated part-skim mozzarella cheese, reserve 1 cup for topping
1 teaspoon garlic powder
1/2 cup grated reduced fat Parmesan

Instructions:

Preheat oven to 350 degrees F.

Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme, and rosemary, and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese, and garlic powder, and mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4 quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes, or until cheese is golden and bubbly.

I was busy yesterday evening, so the husband was one who made this dish. I loved everything about it, especially the sweet Italian turkey sausage. It is a very hearty dish, and it makes a lot. We didn't have a baking dish large enough for all of it, so the husband made it in two separate dishes. The nice thing about that is we were able to freeze a good portion of it. It will make a nice dinner in a pinch.

Margaritaville Jammin' Jerk Shrimp

I happen to really like shrimp...a lot. The husband happens to really dislike shrimp...a lot. So I never fix them at home. I'm not going to fix two separate meals or anything like that. I do, however, like to get shrimp when we go out to eat.

Well the other day my good friend told me about the Margaritaville Jammin' Jerk Shrimp. She said they tasted great, and were only 3 points a piece for 6 large pieces of shrimp. You can't beat that, so I decided to give them a try.

I tried these for the first time last night, and I absolutely LOVED them. They had a great flavor, with hints of something sweet and a spicy kick. They were quick and easy to prepare too. You just throw them in a pan, no need to add any oil or anything, and cook them over medium heat. I can't wait until the next time I dig into these :)

I glanced at Margaritaville's website and found a couple other shrimp selections that sound good. They have an Island Lime flavor, Paradise Cocktail Shrimp, and Surfside Shrimp Skewers. I hope to find these to try out soon.

Pasta Salad with Snow Peas, Zucchini, and Feta

The husband recently showed me a neat food website called Tastespotting. One day there was a very pretty picture of a pasta salad posted, and I decided to try it out.

Pasta Salad with Snow Peas, Zucchini, and Feta (8 servings at 3 points a piece)

Ingredients:

1 lb pasta
3 medium zucchini, chopped
1 cup snow peas or sugar snap peas
2 tbsp green onion, thinly sliced
3 oz fat free crumbled feta cheese

Vinaigrette
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp balsamic vinegar
3 cloves garlic, finely chopped
salt and pepper to taste

Instructions:

Cook the pasta. Add the snow peas to the pasta water at the last minute or two just to blanch them, but keep them slightly crunchy. Drain and rinse the pasta and snow peas in cold water. Saute the zucchini in one teaspoon of olive oil over a medium high heat until browned. Add the zucchini to the pasta with the snow peas. Mix the vinaigrette ingredients together and add to the pasta. Finally add the scallions, coriander, and feta to the pasta, and mix everything together. Add salt and pepper to taste.

Make ahead and serve cold, or eat it right away while it's still slightly warm, whichever you prefer. If you make it ahead, put the coriander in just before serving.

When making this, I opted to use sugar snap peas and I omitted the green onions. Due to the husband's condition, I thoroughly steamed both the zucchini and sugar snap peas before adding them to the pasta.

The husband and I both really enjoyed this pasta salad. It contained so many different flavors that were unique and interesting. I think this dish could hold it's own as a lunch or light dinner, or it could also be great a side to your main course.

Everything Free Banana Muffins

As I mentioned here, the husband and I are on a food panel for the local newspaper. In the most recent meeting, we met a lovely lady, Jodye, that had just published a cookbook called Let's Bake. The book is for baking with food allergies. Judy's children have life threatening food allergies, so she wanted to create recipes that would allow them to enjoy food as well. On her website she lists some great information about food allergies, along with several recipes.

One thing that is great about these recipes is that if you don't have to worry about a particular allergy, then you can substitute "normal" ingredients instead (i.e. regular all-purpose flour, eggs, etc.). As a matter of fact, the recipe I've posted below is not the original recipe, but a slight variation. You can find the original recipe here if you're interested.

Banana Muffins (12 servings at 2 points a piece)

Ingredients:

3 bananas mashed (1 cup)
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp salt
1/3 cup applesauce
3/4 cup Splenda
1/2 cup egg beaters
1 1/2 tsp vanilla
1/8 tsp artificial butter flavor (optional)
1/4 cup orange juice

Directions:

Preheat the oven to 350 degrees F. Place paper liners in a 12 cup muffin tin.

In a bowl, whisk together the flour, baking powder, and salt. In separate bowl, combine the orange juice, vanilla, and optional butter flavor. Cream the applesauce and sugar together using a mixer.

With the mixer running on medium low, add the egg beaters and mix until combined. Add the mashed banana and mix. Add the dry ingredients and wet ingredients in three additions, alternating between the two. Scrape down the bowl as needed and mix well between additions.

Fill each muffin cup with 1/4 cup batter using a 1/4 measuring cup or an ice cream scoop. Bake in the center of the oven for 25 minutes. Let the muffins sit in the tin for a few minutes, then remove to a wire rack to cool.

If you would like, you can add 1 cup of chocolate chips to the batter, but they will add 2 more points to the muffins.

These muffins were excellent! I loved the banana flavor. The muffins were very moist, but not too much so. And it's great that with just a few alterations you can have a recipe that would allow someone with food allergies to enjoy these delicious banana muffins.

*CORRECTION: I butchered poor Jodye's name. It's fixed now :)

Blueberry Squares

I thought this would be a great dish to try. Flavored angel food cake is always tasty, the recipe is super simple, and the more point-friendly desserts, the better :)

Blueberry Squares (24 servings at 2 points a piece)

Ingredients:

1 package angel food cake mix
22 oz light fruit pie filling, blueberry

Instructions:

Preheat oven to 350 degrees F.

Combine cake mix with blueberry filling (do not add any other ingredients) into an ungreased 9x13-inch baking dish; bake for 30 minutes. Cool and cut into 24 pieces.

When I pulled this dish out of the oven it was monstrous. I know that angel food puffs, but I didn't expect it to puff that much. I think it would be perfectly acceptable to make this in a bandit pan instead, which should help contain the expansion a bit (though as it cooled it did shrink down some).

The cake had a good blueberry flavor to it, but I'm not sure if this is one I'll make too often. It just isn't one of our favorites. But for a quick and easy dessert that's something different, it's worth keeping in mind.

Lorna Doone 100 Calorie Packs

As you have probably guessed, the husband and I really enjoy 100 Calorie Packs. They are so convenient as a dessert for bag lunches or just a quick treat. We recently discovered the Lorna Doone 100 Calorie Packs and instantly fell in love.

These little shortbread cookies are 2 points for a pack and are great with milk. There is a good amount of cookies in each bag so they definitely leave you feeling satisfied.

The Lorna Doones are somewhat hard to come by. After we bought our first box it took us over a month to find any again. The husband found them at Kroger and snatched a couple of boxes up as quickly as he could. Hopefully they will be more readily available soon :)

Menu (3/15/07)

Menu (3/15/07)

Sun: Pasta salad with snow peas, zucchini, and feta, lemon pepper tilapia
Mon: Leftovers
Tues: Chicken Stir Fry
Wed: Baked Ziti with Sweet Turkey Sausage, salad, garlic bread
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Sun: Jerk Slow Cooker Turkey Soup
Mon: Leftovers
Tues: Pasta with sauce
Wed: Salmon and chickpea salad over chilled mirin rice, sliced cucumbers
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Penne with Roasted Tomatoes, Garlic, and White Beans

I've really enjoyed watching Ms. Ellie Krieger on the Food Network, she always has great tips and wonderful recipes. A few weekends ago she made this recipe, and the husband told me I had to make it.

Penne with Roasted Tomatoes, Garlic, and White Beans (4 servings at 6 points a piece)

Ingredients:

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven uncovered for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork. Pour the roasted tomatoes into the pasta pot and add the garlic, the remaining 1 tablespoon of olive oil, the basil, and the additional salt and pepper to taste. Toss to combine. Serve topped with the Parmesan.

I never would have thought to put white beans with a pasta like this. They were a great addition. The husband and I both loved the roasted tomatoes and garlic, and I have to say that there is nothing like the smell of roasted garlic in your house. For something as "gourmet" as this dish, it was super simple and not that time consuming at all to prepare.

100-Calorie Pack Hostess Cupcakes

Well the moment that I, along with many others, have been waiting for has finally arrived. 100-Calorie Pack Hostess Cupcakes! Delicious tasting, diet-friendly cupcakes! Need I say more :)

These cupcakes are cream filled and come in carrot cake/cream cheese icing, vanilla/chocolate icing, and the ultimate...chocolate with chocolate icing. The cupcakes range in points, but the most important variety (chocolate/chocolate) is only one point per pack of three! I've only tried the chocolate/chocolate ones; and, while they are tiny in size, what they lack in size they do not lack in taste. The icing and cream filling is just awesome. It takes me back to a time when I used to regularly enjoy snack cakes. But now I can enjoy them in a very health-conscience way.

I don't know where all they are available yet, but the husband found these at a Kroger the other day. I do know that they are selling on e-bay as well, if you can't find them in your area. I highly recommend these for the perfect chocolaty cake fix :)

Simple Strawberry Mousse Parfaits

Any dessert with Oreos in it is worth trying in my book. The husband and I absolutely love Oreos. So when I saw this recipe, I knew it was one that we would both enjoy.

Simple Strawberry Mousse Parfaits (12 servings at 3 points a piece)

Ingredients:

16 Reduced-fat Oreo Chocolate Sandwich Cookies
1 bag (10-1/2 oz.) Jet-Puffed Marshmallows
1 pkg. (10 oz.) frozen unsweetened strawberries
1-1/2 cups thawed fat-free whipped topping, divided

Directions:

Cut 6 of the cookies in half cross-wise; reserve for later use. Coarsely crush remaining 10 cookies, and set aside.

Place marshmallows and strawberries in large microwaveable bowl. Microwave on High for 3 minutes, or until marshmallows are completely melted and mixture is well blended, stirring after two minutes. Refrigerate 10 minutes. Gently stir in one cup of the whipped topping.

Spoon marshmallow mixture into a rectangular baking dish. Top with the the crushed cookie topping. Refrigerate at least 1 hour. You can top each serving with the remaining 1/2 cup of whipped topping divided evenly, and with one half of a cookie.

If you like, you can also alternate layers of the strawberry mixture and crushed cookie into parfait glasses. I don't have parfait glasses, so that's why I just made this in a rectangular baking dish.

This dessert looked very pretty, and it was very tasty. I really liked the strawberry and marshmallow mixture together. I thought the strawberry flavor was just right, and it didn't overpower the marshmallows or cookies. Also, you really can't go wrong with a dessert made with Oreos :)

Fiber One Chewy Bars

Lately, it seems that a new tasty AND healthy snack product comes out on an almost daily basis. The latest addition to this group are the Fiber One Chewy Bars.

I found these on one of my many trips to Target (because apparently I need something from there almost everyday), and for only 2 points apiece, I had to get a box to try out.

When I finally gave them a taste, I have to say I was thrilled! They were definitely chewy and very chocolatey. I kinda think they taste like chocolate chip cookie dough...who doesn't love cookie dough? I love having these around as a quick snack, and the husband thinks they are great too (though they do have dairy in them).

These bars also come in a peanut butter flavor which I have not tried yet, but I've just been too enamored by the oats and chocolate flavor. As I mentioned above, these bars are only 2 points a piece; and with 9 grams of fiber, they are definitely filling.

Cheddar Chicken Chowder

I don't remember exactly how I came across this recipe, but I do know that it is from Cooking Light. I also remember that I was drawn to it because it is not often that you see a creamy, low-fat chowder. Plus, all of the ingredients are simple to prepare, and it is an easy recipe to make lactose free for the husband.

Cheddar Chicken Chowder (7 servings (1 1/2 cups a serving) 6 points a serving)

Ingredients:

2 slices bacon
cooking spray
1 lb boneless, skinless, chicken breasts, cut into bite-sized pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups fat-free milk
3/4 cups (3 ounces) fat free shredded cheddar cheese
1/2 tsp salt
1/4 teaspoon salt

Directions:

Cook bacon until crisp, and then crumble and set aside. Sauté chicken, onion, bell pepper, and garlic in a pan for 5 minutes using cooking spray or fat from the bacon. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes, or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

The husband and I loved this soup. It was so warm and creamy. The red-peppers were a really nice touch too. I did leave the corn out in order to make the dish husband friendly, but I think it would really add to the flavor as well. I was also surprised at how quickly everything came together. I would recommend cutting your potatoes in tiny pieces so they cook quicker, and to really salt and pepper the soup. It definitely could have used a bit more salt than what I added.

Fitaculous

A friend of mine, Matt, has created a new website called Fitaculous. It's a great little site that allows you to track your diet, fitness, and weight. It also allows you to connect with others that are on a weight loss journey as well. Fitaculous officially opened it's doors yesterday (3/5/07).

I was lucky enough to be a beta tester for it, and Matt has made many changes and improvements to the site since then. He also has a lot of ideas to add to the site as well. I really like the feel of Fitaculous. I also think it is kinda neat to see what others eat on a daily basis. It can definitely give you ideas for what to eat.

If you decide to check it out and join, you should say "hi" to Matt and tell him I sent you :) Also, if you happen to join and would like to be my friend, you can find me here.

Empanada Gallega (Galician Turkey and Pepper Pie)

I often check CNN's website for news, and I like to look at their health articles too. A while ago they featured an article about the healthy eating habits of people in other countries. Along with the article were several recipes from around the world. When I found all of these recipes I knew I hit the recipe mother load ;) Here is the first recipe I decided to try. I made this on a Sunday when I had more time to prepare dinner than during the week, because this recipe is a little more involved than the ones I typically post.

The recipe originally called for marinated pork, but I chose to use ground turkey instead. The following is my take on the dish, but if you'd like to see the original it can be found here. In addition to replacing the pork, I also left out the ham/prosciutto and saffron that the recipe called for.

Empanada Gallega (Galician Pork Turkey and Pepper Pie) (8 servings at 7 points a piece)

Ingredients:

Turkey:
2 tbsp minced fresh parsley
1 tbsp Spanish smoked paprika or hot paprika
1 tbsp extra-virgin olive oil
1 tsp dried oregano
3 garlic cloves, minced
1 pound lean ground turkey

Dough:

2 3/4 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 cup water
1/4 cup olive oil
1 large egg, lightly beaten

Filling:
Cooking spray
1/4 tsp salt
2 cups thinly sliced sweet onion
2 cups red bell pepper strips
1 cup chopped tomato
2 tbsp dry white wine

Remaining Ingredient:
1 large egg, lightly beaten

Directions:

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the turkey. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To prepare the dough, lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide in half, cover with plastic, and let rest about 30 minutes.

To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the turkey mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until the turkey is cooked through. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetable are tender. Stir in tomato and wine; cook 5 minutes.

Preheat oven to 350 degrees F.

Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll into a 13-inch circle on a floured surface. Place on a large baking sheet coated with cooking spray. Roll the second portion out in the same manner and place to the side. Spoon the filling onto the first portion of the dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350 degrees for 30 minutes or until golden brown; cool. Cut into Wedges.


This recipe may seem a little overwhelming at first, but it really was very easy to make. The dough is one of the easiest doughs I have ever made, and one of the easiest to work with. I plan on using the dough for some other dishes as well.

When piling the meat mixture onto the dough you really have to pile it high. Once you put it together it looks humongous. When the husband and I tried the dish, we were really quite surprised. The meat mixture had an excellent flavor, and the crust was very crumbly but not too dry. I do, however, recommend not using as mush salt as the recipe calls for in the dough. The husband and I both thought it was a tad on the salty side. Other than that, this dish was great for something different.

Menu (3/2/07)

Here is the new menu!

Sun: Chicken Stew
Mon: Leftovers
Tues: Salmon with black bean sauce, steamed cauliflower
Wed: Penne with roasted tomatoes, garlic and white beans, steamed broccoli
Thurs: Chicken stir-fry
Fri: fend for selves
Sat: fend for selves

Sun:Ribollita-Bread Soup
Mon: Leftovers
Tues: Pasta salad with snow peas, zucchini, and feta, lemon pepper tilapia
Wed: Loaded baked potatoes
Thurs: Jerk Turkey Slow Cooker Soup
Fri: fend for selves
Sat: fend for selves