Menu (4/30/07)

Menu (4/30/07)

Sun: Grandma's Baked Chicken, green beans, new potatoes
Mon: Leftovers
Tues: Unstuffed Zucchini
Wed: Leftovers
Thurs: Greek Pasta with feta and cheese
Fri: Fend for selves
Sat: Fend for selves

Sun: Chicken and Black Bean Enchiladas, steamed veggies
Mon: Leftovers
Tues: Salmon Packets
Wed: Leftovers
Thursday: Primavera Pasta
Fri: Fend for selves
Sat: Fend for selves

Angel Food Cake with Berry Sauce

A snack that the husband and I always enjoy is angel food cake. Whether it be a pre-made cake from the grocery store or one made from a box, we love it. I haven't tried to make one from scratch yet, but I like the ease of not having to go through any trouble when it comes to angel food cake.

Now while plain angel food cake is just great as is, it is also nice to spruce it up a bit occasionally. So recently I jazzed up an angel food cake with this berry sauce.

Berry Sauce (Cake and sauce together 4 points per serving)

Ingredients:

1 10 oz package frozen fruit of your choice (I used raspberries)
1/2 cup powdered sugar

Instructions:

Heat fruit in microwave for 1 to 1 1/2 minutes. Then stir in powdered sugar and serve.

This is extremely simple, and great addition to angel food cake. The tartness of the fruit and the sweetness of the cake are perfect together. And for something even more special, add a dollop of fat free cool whip to the top of your cake as well.

A Year Later...

Well it's official. As of April 19, 2007, Cinnamon Dots has been around for a year now. I didn't really know what to expect when I started this little site a year ago, and I'm excited to see that I have some regular readers now. I also hope that I've been able to help a few people find healthy and easy recipes.

In looking back, I've decided to take the time to list some of my favorite recipes from this past year.

Desserts:

No Bake Chocolate Peanut Butter Oatmeal Cookies

These cookies were so simple, and it's very easy to keep all of the ingredients on hand. The husband asks for these quite often. In fact, he mentioned them yesterday. I think I'm going to have to make some soon :)

Mixed Berry Trifle

Here is another dessert that is perfect for this time of year. It's another that takes little preparation, but really packs a punch. It also looks so lovely and works great for get-togethers and cookouts.

Oreo Balls

These are great because they are chocolate AND contain Oreo goodness. This is the dessert that I usually like to take to parties and gatherings.

Over the past year I fixed a lot of pumpkin dishes. I really LOVE pumpkin. Here are a few of my favorites.

Pumpkin Recipes:

Pumpkin Spice Muffins

I liked the rich spiciness of these muffins. This is a recipe that is really easy to throw together in the morning, giving you a hot and fresh start your day.

Pumpkin Dip

I wasn't sure how pumpkin would do as a dip, but the husband and I were pleasantly surprised with this one.

Pumpkin Harvest Bars

This is a recipe that I make every year. They are great for dessert or even breakfast.

Spicy Pumpkin Pancakes

This was one of my favorite recipes of the year. I really enjoyed these pancakes, and the husband liked them too.

I fix a lot of main dishes this as well, of course, so here are a few of my favorites from the year.

Main Dishes:

Unstuffed Zucchini

This dish is a definite favorite of the husband's and mine. It has a lot of the things that we just love. It is also very easy to prepare.

Ribollita-Bread Soup

I am so glad that my mother in-law gave me Rachael Ray's recipe book for Christmas. Otherwise I would never have found this recipe. There really isn't much to this soup, but it is delicious and very comforting. I would love to make this every day if I could.

Turkey Shepherd's Pie with Scallion Mashed Potatoes

This is another comforting dish. Plus, any dish with mashed potatoes has to be great!

Grilled Lemon and Herb Salmon Packets

Here is another dish that, along with Turkey Paninis and Lasagna, the husband asks for quite often. Whenever I make another packet meal or fish dish, I always hear the same thing, "it's not as good as those lemon salmon packets."

And finally...

Breakfasts:

Chocolate Pumpkin Muffins

Chocolate for breakfast. Need I say more?

Everything Free Banana Muffins

These muffins are so tasty! Of course they are delicious right out of the oven, but they also make for a great snack to grab in a hurry.

Brainless Banana Pancakes

In case you couldn't tell, bananas are big in our house at breakfast. And these pancakes are quick to throw together and taste great.

I would like to thank all of you Cinnamon Dots readers for taking the time to read my blog. As I mentioned before, I hope I've been able to help you find very tasty, easy, and healthy recipes. And in the spirit of looking back, if any of you have favorites from the past year, post them in the comments. I'd love to know what everyone has enjoyed the most.

Grandma's Casserole

I was browsing Recipe Zaar for weight watchers recipes when I came across this one. I thought it sounded like something the husband and I would really enjoy.

Grandma's Casserole (8 servings at 6 points a serving)

Ingredients:

1 cup chopped onions
1 green pepper, chopped
2 tbsp reduced fat butter
16 oz ground turkey
1 tsp seasoning salt
1 tsp pepper
12 oz tomato puree
15 oz diced tomatoes
2 cups water
8 oz uncooked egg noodles
8 oz shredded fat free cheddar cheese

Directions:

1. Saute first 3 ingredients
2. Add next 6 ingredients and simmer for 15 minutes
3. Pour a little sauce in a 9x13 dish and top with the noodles
4. Cover noodles with remaining sauce and top off with the cheese
5. Cook for 45 minutes at 350 degrees

Because I was busy with dance rehearsals, the husband made this dish for us. It turned out well, but we definitely recommend adding a little more water to make sure that the noodles get done. Also, we'd recommend covering this dish while it bakes.

We really liked this recipe a lot, and it reminded me a bit of Hamburger Helper. It is definitely one of my favorite things that we have made recently.

Slow Cooker Jerk Turkey Soup

This is another recipe that I've had sitting in a pile, waiting to be tried. So when I found myself in need of a quick dish recently, I decided to finally try this one out.

Slow Cooker Jerk Turkey Soup (6 servings at 3 points a serving)

Ingredients:
1/4 tsp ground allspice
1/4 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp garlic salt
1/2 tsp black pepper, divided
1 lb skinless boneless turkey breasts, cut in 1-inch chunks
1 medium garlic clove, minced
1 medium onion, chopped
14 1/2 oz fire-roasted diced tomatoes with green chilies, undrained
15 oz canned black beans, drained and rinsed
2 cups chicken broth
1/2 tsp salt
1 tbsp fresh lime juice
2 tbsp fresh cilantro, minced

Directions:

1. Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.
2. Add turkey and toss to coat; set aside for 15 minutes.
3. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.
4. Cover and cook on LOW setting for 6 to 7 hours.
5. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
6. Yields about 1 1/2 cups per serving.

I served this dish with home-made tortilla chips. I have to say that it had very interesting flavors to it, but it really wasn't one of our favorites. As the taste hit your tongue it ranged from sweet to spicy, and was good for something different, but I don't think it will be one I make often. I did however like how easy it was to prepare, so it's one to keep in mind when I'm in a pinch.

Menu (4/12/07)

Menu:

Sun: Fend for selves
Mon:Fend for selves
Tues: Vegetable Lasagna
Wed: Leftovers
Thurs: Grilled Lemon Pepper Halibut Packets
Fri: Leftovers
Sat: Fend for selves

Sun: Lemon Dill Chicken, rice
Mon: Leftovers
Tues: Roasted Red Pepper Pesto
Wed: Leftovers
Thurs: Chicken Caccitore Skillet
Fri: Leftovers
Sat: Fend for selves

Lime Syrup Sponge Cake

I was browsing one of my favorite websites, Tastespotting, when I came across a recipe from one of my favorite celebrity chefs. Nigella Lawson is so lovely, and she has fabulous recipes. Through her shows she has such a presence. You can really tell that she loves her life, family, and what she does. I hope that some day I'm able to exude that sort of presence. Now to her recipe.

Lime Syrup Sponge Cake (8 servings at 4 points a piece)

Ingredients:

1/2 cup low-fat butter or margarine
1/2 cup plus 1 tablespoon sugar
2 large eggs or 1/2 cup egg beaters
zest of 1 lime
1 cup plus 2 tablespoon self-rising cake flour
pinch of salt
4 tablespoons fat-free milk

For the syrup:
4 tablespoons lime juice (of 1-2 limes), plus zest for decoration
1/2 cup confectioners’ sugar

Directions:

Preheat the oven to 350 degrees.

Cream together the butter and sugar, and then add the eggs and lime zest, beating them well. Add the flour and salt, folding in gently, and then the milk. Spoon into 8 mini-loaf pans and cook for 25 minutes.

While the cakes are cooking, prepare the syrup by putting the lime juice and sugar into a small saucepan and heating gently so that the sugar dissolves.

As soon as the cakes are ready, take them out of the oven and prick them all over with a cake-tester or skewer. Pour over the syrup evenly, trying to let the middle absorb the liquid as well as the sides. Leave it to soak up the rest. Don’t try to take the cakes out of the pans until they have cooled slightly, and the syrup looks like it has been absorbed; but be aware that if you leave these to cool completely, they might be very difficult to get out of the pan. So, after an hour or two, turn them out onto a rack and grate some lime zest over them before serving.

The recipe is for mini sponge cakes, but since I didn't have any mini pans, I just made one full-sized loaf instead and it turned out just fine. I also didn't have any self rising flour, so I used all purpose flour with 1 1/4 tsp baking powder and a pinch of salt added to it.

The husband and I both love this cake. The syrup made the cake super moist, and we both agreed that the lime taste was superb. Ms. Nigella really knows her stuff!

Rachael Ray's Roasted Garlic Chicken

I hope everyone had a good Easter. The husband and I celebrated this Easter with another Easter Feaster. This year I fixed Rachael Ray's Roasted Garlic Chicken, mashed potatoes, and green beans. I had dinner on the table very quickly and I didn't have to worry about spending a long time in the kitchen. I definitely wanted a home-cooked meal, but I didn't want to have to be a slave to the kitchen.

Rachael Ray's Roasted Garlic Chicken

Ingredients:

2 1/2 pounds uncooked boneless, skinless chicken breast
6 cloves of garlic
1 1/2 tbsp rosemary
3 tbsp olive oil
1 medium lemon
1 tbsp McCormick's chicken seasoning
salt and pepper to taste
1/2 cup fat free chicken broth or 1/2 cup white wine

Directions:

Preheat oven to 450 degrees F.

Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, grill seasoning, salt, and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine or chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

The husband and I love this dish, and it's one that I have made several times. I love the smell of the rosemary and garlic while it's cooking, and the finished product is just great. And as I mentioned before, this dish takes minimal time to prepare and bake.

Salmon and Chickpea Salad Over Chilled Mirin Rice

This recipe is a Robin Miller original. I was drawn to it because it was something very different. I also thought it would be rather refreshing, especially with this warmer weather we've been having.

Salmon and Chickpea Salad Over Chilled Mirin Rice (6 servings at 5 points a serving)

Ingredients:

1/3 cup fat-free mayonnaise
1 tsp finely grated lemon zest
1/2 tsp garlic powder
1 tsp wasabi paste
2 (6-ounce) cans salmon, drained
1 (15-oz) can chickpeas, rinsed and drained
1 stalk celery, diced
2 tbsp chopped fresh cilantro
Salt and ground black pepper
2 cups cooked rice
1/4 cup mirin or rice wine
6 Boston or Bibb lettuce leaves

Directions:

In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.

In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.

I didn't add the wasabi paste for the sake of the husband. I also didn't have lettuce cups on hand, so I did without those as well. Overall, I thought the dish turned out rather well. I was right in my hunch that it was very refreshing. It wasn't the husband's favorite meal ever, but it's not that he didn't like it. It's just not something he would be begging for. The rice is best served cold, so this dish would be great to prepare ahead of time when you know you are going to be busy.

Menu (4/2/07)

This menu began yesterday.

Sun: Mirin Rice, Salmon and Chickpea Salad
Mon: Pasta Salad and hot dogs
Tues: Leftovers
Wed: Winters Day Casserole
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Sun: Easter Feaster (Roast chicken breast, mashed potatoes, green beans, peach crumble)
Mon: Leftovers
Tues: Grandma's Casserole
Wed: Leftovers
Thurs: Citrus chicken, rice, asparagus
Fri: Citrus chicken quesadillas, carrots and broccoli