A lot of people associate sports with soft pretzels – many concessions sell them, so I thought they would make a nice addition to our Superbowl Snacks. I decided to make mini versions, to help keep the calorie portion in check, and to make a cute lil platter full of the guys!
Of course, we had the more traditional shaped ones:
and some fun themed ones as well. (In case its not too obvious, this was supposed to be a goal post.):
They were great and a hit with everyone, especially the tot!
I halved this recipe and you can see the plate full I got from them, so adjust this accordingly!
Soft Pretzel Minis
adapted from Fit To The Finish
- 1 1/2 cups very warm water
- 1 1/2 t. dry yeast
- 2 tsp salt
- 2 T brown sugar
- 1 cup bread flour
- 3 cups regular flour
for pre-baking “bath”:
- 2 cups very warm water
- 2 T baking soda
1. Put warm water in mixing bowl. Add flour on top of water. In separate parts of the bowl, place brown sugar, salt, and yeast. Mix with a dough hook or by hand until very elastic. (It takes me about 10 minutes of hand kneading, or about 5 minutes of mixer kneading.) You may have to add in more flour, You are looking for a soft, almost sticky dough – not tough!
2. Let rise for about 45 minutes. It won’t completely double.
3. Break into 10 equal pieces. Roll each piece into a long rope about 1/2″ thick or less. Wrap into pretzel shape.
Bake in preheated 450 degree oven for about 10 minutes or until golden brown. Spray with spray butter (I used I can’t believe its Not Butter Light Spray) and sprinkle with coarse salt.
If you like a sweet pretzel, then spray with butter and sprinkle with cinnamon/sugar mixture.
Categories: Bread · baking · healthy · healthy cooking
Tagged: healthy, pretzels, snacks
I started my New Orleans theme first thing on Sunday, making Beginets for breakfast. Looks like I picked a winning theme this year! Congrats to The Saints!
The first time we ever had them was in Huey’s New Orleans Cafe in Savannah. Hubby was instantly in love. Every time we were in Savannah after that, we made sure we were there in time for breakfast! I thought it was about time I made some for us:
They came out perfect – nice and tender and light….
While these were not healthy in the slightest, it was just a special treat for a special day!
Beignets
from allrecipes
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/4 cup confectioners’ sugar
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners’ sugar on hot beignets. Serve warm.
Then came the game time festivities!
Here is the spread:
This is a veggie tray with dill dip, along with:
Cajun Spiced Hummus
Homemade Soft Pretzel Minis
some in special shapes…here is my version of a goalpost:
Merle’s Spinach Balls (Made Again, of course)
Made Again Sausage Balls
Mini Muffaletta-Style Turkey Burgers with Olive Salad
on homemade Italian Bread Rolls.
(I also made a few loaves of this bread – its awesome!)
So, all of these recipes will be highlighted throughout the week, and even though the Superbowl is a memory, Mardi Gras is coming up on the 16th, so some these could still be something you may want to grace your tables with!
Categories: healthy · healthy cooking
Tagged: Beginets, breakfast, cajun, finger food, healthy, makeovers, previews, superbowl
This recipe is mainly for my wee one, who loves his pancakes. I make a batch, it makes about 10-15 pancakes, and I freeze them so I can nuke him one for a quick breakfast, or whenever he wants them.
By making them myself, I know exactly what goes into them and what goes into my child.
I have made these with both straight all purpose flour and half whole wheat. Both are equally delicious and fluffy.
Chocolate Chip Pancakes
A Lobster and Fishsticks recipe
- 2 c all purpose flour, or 1 c. AP flour, 1 c. whole wheat flour
- 3/4 c skim milk
- 1 egg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla
- 1/2 c sugar
- 1/4 c canola oil
- 1/4 – 1/2 c semi sweet chocolate chips
mix milk, egg and oil, add vanilla, then dry ingredients, mixing until fully incorporated. Fold in chips
Drop into hot frying pan or hot griddle by 1/4 cupfuls
cook until bubble begin to appear throughout the pancake, then turn over and allow to cook through
If freezing – flash freeze on a baking sheet in a single layer & transfer to a freezer bag once frozen, to prevent the pancakes from sticking together.
Microwave on high for 30-60 seconds to reheat
Categories: chocolate
Tagged: breakfast, chocolate chips, pancakes
I always loved when my Mom made Salmon cakes, or croquettes as I have learned to call them here in the south. I made them quite a bit after I got out on my own, but the only problem is you are taking wonderful, nutritious fish and frying it in a good bit of oil to get them nice and crispy.
Not anymore!
These came out better than my expectations. While I plan to cut some corners next time by using canned salmon or some other fish, I steamed my own salmon and tillapia and flaked them together for this batch.
They came out crispy, moist and stayed nice and firm, not even hinting at falling apart. Hubby loved them too!
Broiled Fish Cakes
- 2 cans salmon or other fish, skin and bones removed and fish flaked
- 1/2 red bell pepper chopped
- 1/4 c chopped onion
- 1 egg
- salt & pepper to taste
- 2 tsp Old Bay reduced sodium seasoning
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/4 c whole wheat flour
- 1/4 c whole wheat breadcrumbs
- canola oil
flake fish into a bowl
add onion and pepper, as well as flour
beat egg with seasonings and pour over mixture then blend throughly
press mixture into a 1/2 c measuring cup firmly sprinkle exposed side with breadcrumbs
turn out onto a greased cookie sheet
sprinkle additional breadcrumbs onto newly exposed side
repeat with remaining mixture
drizzle scant amount of canola oil across the top of each cake
place on top rack of your oven and place on broil until breadcrumbs are browned, about 7-12 minutes
Categories: Makeover Recipes
Tagged: breadcrumbs, fish, healthy, makeovers, peppers, whole wheat
I have always loved potato soup,but haven’t loved the heavy cream and fat that goes along with a batch of homemade soup in quite some time.
I found an incredibly easy, amazingly tasty recipe for potato soup a few years ago where you add just a few ingredients to a slow cooker and you had the most amazing potato soup. Unfortunately, it was full of fat — cream soup, cream cheese…you know, all of the no-nos.
Sounds like a makeover begging to happen!
This was every bit as yummy as the original, with none of the guilt!
Made Again Easy Crockpot Potato Soup
- 4 medium potatoes, diced small*
- 1 red bell pepper, diced*
- 1 red onion, diced*
- 1 can 98% fat free cream of chicken soup – I used homemade
- 3 c. chicken broth
- 1 8oz brick of fat free cream cheese
* one 28 oz bag of frozen O’Brien Hashbrowns can be used in place of these ingredients
add everything except the cream cheese into the slow cooker and cook on low for 5-6 hours
30 minutes before serving, add the cream cheese and turn up to high
stir and serve
Stats
Original Recipe: Made Again:
289 calories 189 calories
16 g fat 1 g fat
10 g saturated fat .25 g saturated fat
savings = 100 calories
15 g fat
9.75 g saturated fat
values are approximate, based on each recipe yielding 6 servings
Categories: Makeover Recipes · potatoes · soup
Tagged: healthy, potatoes, slow cooker, soup, Throwback Thursday
I have wanted to make some King Ranch Chicken ever since my neighbor brought a dish of it over to us quite a while ago. It was creamy, cheesy yumminess, so I knew it had to be bad for you! While I was thinking about recipes to remake, this one sprung to my thoughts.
It was as good as I remembered!
I’ll admit mine probably was not as creamy as the original, with its two can of cream soups and copious amounts of cheese, but its still every bit as yummy and comforting!
I put some in hubby’s lunch, and when he called me at lunch time he asked me what that amazing stuff I sent in his lunch was. Looks like we have a winner, folks!
Made Again King Ranch Chicken
adapted from rotel.com
- 8-10 oz boneless skinless chicken breast
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 can rotel
- 10 corn tortillas
- 1/2 c shredded reduced fat Mexican blend cheese
- 1 can 98% fat free cream of mushroom soup
- 1 1/2 c. chicken broth
cooked and dice or shred chicken
mix with soup, broth and rotel
tear tortillas into pieces and place a layer across the bottom of a casserole dish
spoon mixture onto the tortillas and sprinkle a small amount of cheese on top
repeat these layers 2-3 more times, ending with a layer of cheese on top
bake at 325 for 30-40 minutes, or until hot and bubbly
Stats
Original Recipe: Made Again Recipe:
381 calories 269 calories
17.25 g fat 3.5 g fat
7.25 g saturated fat .5 g saturated fat
savings= 112 calories
13.75 g fat
6.75 g saturated fat
as always – values are approximate and based on ingredients and information found at fitday.com – original recipe is 8 servings, made again recipe is 6 servings
WHAT WAS COOKING IN MY KITCHEN ONE YEAR AGO TODAY?
Take a look –
Guiltless Mozzarella Sticks
Categories: Makeover Recipes · healthy · healthy cooking · tomatoes
Tagged: casseroles, chicken, healthy, makeovers, tomatoes
Friday, I had had my fill of meat throughout the week, and decided I wanted veggies for dinner…copious mounds of bright, colorful, flavorful veggies. But, how to fix them?
I decided to try throwing them together in my slow cooker and see what happened.
There was really nothing to this recipe, and yet, it was amazing! It would be an awesome side dish for some grilled chicken or fish, or just all piled up for a meatless meal like we did!
It was basically like a hot salad, minus wilted lettuce, naturally. I tossed the cooked veggies in my Dijon dressing that I make for a Spinach Salad I make, and it was delicious, and so simple! You can change up the veggies, depending on your preferences and what you have on hand, too.
Dijon Dressed Slow Cooked Veggies
A Lobster and Fishsticks Creation
- 1 bunch broccoli
- 1 medium zucchini
- 2 medium yellow (summer) squash
- 2 bell peppers of assorted colors – I used one red and one orange
- 2 large carrots
- 1/2 c chicken broth
for the dressing:
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp basil
- 2 tbsp cider vinegar
- salt & pepper to taste
layer veggies in slow cooker and add chicken broth
cook on low for 5-8 hours, depending on how you want for your veggies:
5-6 hrs – tender crisp, or even a tiny bit more crisp
7-8 hrs – more tender and void of any crispness
mix all dressing ingredients, place drained veggies in a bowl and toss with dressing
serve immediately
WHAT WAS COOKING IN MY KITCHEN ON THIS DAY LAST YEAR?
Take a look –
Mixed Veggie Hummus
Categories: First Round Picks · Salad · carrots · healthy · healthy cooking · zucchini
Tagged: Dijon, easy, healthy, slow cooker, veggies
February 1, 2010 · 1 Comment
I wanted to usher in the month of February with something pink, in honor of upcoming Valentine’s Day, which, is my baby boy’s 3rd birthday!
I got to thinking about the Maraschino Cherries I made over the summer, which got me thinking about my Mom’s Cherry Nut Bread. This of course made me wonder how I could remake it…
This was a great makeover – it still had wonderful flavor and texture and still tasted great toasted!
I never was certain about the difference in just whole wheat flour and whole wheat pastry flour, but I picked up a bag and used it on this bread. It totally made me a believer! It was tender, moist and delicious! Plus, you now have the added fiber and protein of whole grain flour, making a sweet treat even less guilt-laced.
Made Again Cherry Nut Bread
- 2 1/2 c. whole wheat pastry flour
- 3/4 c. sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 c canola oil
- 1/2 c maraschino cherries, chopped
- 1/2 c chopped pecans
- 2 eggs
- 1/2 c skim milk
- 1/4 c cherry juice
sift the dry ingredients, then add the cherries and nuts
add the wet ingredients, stirring only until mosistened
pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until browned
let cool on cooling rack
yield = 1 loaf
Since a per serving change is hard to gauge on a loaf, since the size you slice it will determine the caloric value, the stats for this recipe are that the changes reduced the entire loaf by approximately 271 calories, 7 g fat and 13.5 g saturated fat, per information on ingredients found at fitday.com
Categories: Bread · Makeover Recipes · baking · healthy · healthy cooking
Tagged: breads, cherries, healthy, makeovers, whole wheat
I couldn’t let the month go without something sweet to send it off!
These guys were awesome!
I took two cookie recipes, made them both over and then put them together and it really works in this case. They still aren’t super healthy, but definite improvements over the originals!
The vanilla cookie is subtly sweet and picks up the peanut butter swirl and just amplifies it. We really enjoyed them!
Peanut Butter Pinwheels
- 3/4 c. butter
- 3/4 c. canola oil
- 1 1/4 cups sugar
- 1 teaspoon salt
- 2 eggs
- 1 1/2 tsp vanilla extract
- 5 c flour, plus more for work surface
- 2/3 cup lowfat milk
Using the electric mixer, mix the butter and oil & the sugar until creamy. Add the eggs and the salt, and mix well. Beat in milk and vanilla. Add flour a little at a time, mixing it in until all of it has been incorporated.
Roll out the dough onto a floured surface about 1/2 inch thick
then mix in another bowl:
- 1 c reduced fat peanut butter
- 1 egg
- 3/4 c sugar
and spread it over the rolled out dough.
Starting at one end, roll up the dough into a log
roll the log in foil and chill for 2-4 hrs
slice into 1/4 -1/2 inch thick slices
place onto cookie sheet and bake 10-12 minutes at 350
Categories: Makeover Recipes · baking
Tagged: cookies, healthy, peanut butter
