Weeeee....... Veggie Wheels!

Hey Y'all!
First of all I want to share some amazing news about myself. Since August 30th of last year, I have lost over 33 lbs! Whoo Hoo! Since I am an avid cook, and lover of food, this is a big achievement for me. So I may from time to time, share more healthier recipes for those of you who are trying to lose weight, and making better health choices.
This recipe is easy, and is from the book, "Hungry Girl Recipes and Survival Strategies for Guilt Free Eating in the Real World." The best thing is that is that it is only 143 calories per serving, which is six pieces! This makes only one serving, however, just multiply the ingredients to make more servings. I hope you enjoy it, and here's to a healthier 2013!!

Lulabelle

Weeeee.....Veggie Wheels

 

 

Ingredients:

 

1 medium low-fat flour tortilla (about 110 calories  & with at least 6g fiber)

 

1/4 cup chopped red bell peppers

 

1/2 cup fresh spinach ( stems removed )

 

1 tablespoon chopped tomatoes

 

1 tablespoon chopped scallions

 

1 tablespoon fat free cream cheese (softened)

 

1/4 tsp. ranch dressing mix, dry

 

 

                                               Directions:

 

1. In a small bowl, combine cream cheese, & ranch dressing mix; stir until smooth and mixed thofoughly
2. Microwave tortilla ( about 3-5 seconds) until slightly warm. Lay the tortilla on a clean flat surface and evenly spread cream cheese mixture on top of it.
3. Place spinach, red peppers, scallions and tomatoes evenly over cheese layer.
4. Very carefully, roll the tortilla up from one end to the other, creating a pinwheel of layers, as opposed to a burrito.
5. Wrap the tortilla securely in plastic wrap and place it in the fridge for at least one hour to chill.
6. When you are ready to eat, remove the plastic wrap and cut off both ends of the wrap where the tortilla does not fully wrap around.
7. Slice the rest of the wrap into six equal slices.

Makes 1 serving ( 6 pieces)

 

Per serving: 143 calories, 2.5 g fat, 506mg sodium, 27g carbs,

10g fiber, 3 g sugars, 10g protein

 

 



Easy Summer Salsa

Hey Y'all,
I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious,  I hope you enjoy it!  Note; make sure all vegetables are washed thoroughly, before using.     

Lulabelle

3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)

1 Large Green Bell Pepper; remove seeds & stem and chopped fine

1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine

1/2  Bunch Fresh Cilantro; remove stems, use leaves only

2 teaspoons, Lemon Pepper

1 teaspoon salt; preferably Kosher or Sea Salt

1 teaspoon Garlic Powder

Juice of one Lime

1 -2 drops hot sauce, or pepper sauce  *optional

1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.

2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)

3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.

Yield: Makes about 4 1/2 to 5 cups Salsa



Black Bean and Corn Salad

Hey y'all!

This recipe was inspired by a salad I once enjoyed at a Ladies Luncheon at our church. They served it with tortilla chips, and I enjoyed it so much that I came home and recreated it myself.

Not only is the recipe quick, easy, delicious, and very versatile. Of course you can simply serve it with tortilla chips, but you can also serve it as a party appetizer by scooping some into a clear shot glass and garnishing it with a grilled or boiled shrimp. You can also turn it into an entree by placing it on top of a plate of shredded lettuce and then placing pieces of grilled chicken breast atop that. it's pretty to also garnish it with a wedge of fresh lime. Fiesta time!

I hope you enjoy it as much as my family and friends do.........   Lulabellle

Black Bean and Corn Salad



1 1lb. bag, frozen whole kernel corn, thawed

1 15 oz can black beans, drained and rinsed

1/2 green bell pepper, chopped fine

1/2 red bell pepper, chopped fine

1/2 medium sweet vidalia or red onion, chopped fine

4 tbls. olive oil

Juice of one lime, (plus an additional lime for garnish * optional )

1/2 tsp. salt

1 1/2 tsp. lemon pepper

2 tbls. fresh cilantro, chopped very fine

2 tbls. fresh parsley, chopped very fine

Combine all ingredients in a large bowl. Stir well to mix. Cover and refrigerate overnight to allow flavors to blend.

yields about 12 -18 appetizer servings or 6 entree/ salad servings

Rise & Shine Muffins

Hey Y'all!

This recipe is one I created for a friend who was coming to visit me. Now I have a confession to make: Even though I probably have over a hundred cook books ( no kidding!) I love to just look in the fridge, see what I have and just get crazy and start creating. LOL!

When I was a child, I would watch my mother and grandmother cook like this and was amazed at their cooking~ no recipes, just a little bit of this and a little bit of that & I longed to be able to do the same.

 I've been cooking since I was ten years old, but actually started out cooking by following recipes. As I became more confident, I would change the recipes up a bit, tweaking it and finally making them my own. The more I experimented, the more confident I became. It is much easier to do this with with regular cooking, however not so much with baking, because baking is more of a science, and the ingredient proportions need to be precise in order for the recipe to turn out just right. So, it surprises even me when I can just start combining ingredients to create a baked product.

This recipe is easy and will keep fresh for several days in a sealed Tupperware container in the refrigerator, then you can reheat them for 7-10 seconds in the microwave. They are also delicious spread with a little softened cream cheese on top. Yum Yum!

I hope you enjoy them!........ Lulabelle

Rise and Shine Muffins

1 1/2 cups granulated sugar

2 eggs

1 cup vegetable oil

2 cups regular flour

1 tsp. baking soda

1  1/2 tsp baking powder

1/2 tsp salt

2 tsp. cinnamon

1 1/2 tsp. vanilla

1 cup peeled, grated carrots

1 granny smith apple cored; grated with peel left on

3/4 cup coarsely chopped walnuts
1/2 cup raisins
1/2 shredded coconut

1 cup powedered sugar, *** for tops of muffins after baking

Preheat oven to 375 degrees.

1. In large mixing bowl, combine granulated sugar, eggs, & oil. Beat at low speed 2 minutes to blend well.

2. In separate bowl, combine all dry ingredients; stir well with fork.

3. Add dry ingredients to oil, eggs & sugar and beat for two minutes to blend.

4. Add remaining ingredients, and beat just till blended.

5. Place 18 paper cupcake liners in regular sized muffin pans.

6. Fill each cup 3/4 with batter. Bake for 20 -22 minutes till done, or till a         toothpick inserted in the center of muffins comes out clean.

Top with sifted powdered sugar

Yield 18 muffins

*** Tip: If you have a food processor, you can put the cored apple cut into wedges along with a cup of carrot chunks into the processor and pulse just till they are shredded. however, do not do this with the walnuts; they need to be larger pieces.



Creamy Lime Bars | Pie Recipes | Just A Pinch Recipe Club

Creamy Lime Bars Pie Recipes Just A Pinch Recipe Club

Buffalo Chicken Wontons

I was wondering other day what I could make for an upcoming potluck dinner at our church, so I created these Buffalo Chicken Wontons, and by the way they disappeared, I think they were a success. Hope you enjoy them as well.


4 cups boneless, skinless, chicken breast; cooked and chopped fine
 ( I seasoned my chicken and baked it in the oven, but you could also use pre-cooked rotisserie chicken if you are in a hurry)

8 oz. bleu cheese, crumbled

8 oz. pepper jack cheese, shredded

1 cup milk

1 cup mayonnaise

1 pkg. dry Spicy Hidden Valley Ranch Dressing Mix

1 Tbs. Hot Wing wing sauce

1 tsp. Bottled hot sauce

1/8 tsp. Lawry's Seasoned Salt

1/8 tsp. Ground Paprika

1 pkg. large, square won ton (or pastry) wrappers

Garnish:
bleu cheese dressing
additional hot sauce
celery sticks

1. Preheat oven to 375 degrees
2. In small mixing bowl, combine mayonnaise, milk, and dry ranch mix. Stir with a whisk to blend well, with no lumps. Cover and chill in refrigerator, for at least one hour.
3. Meanwhile, cut each won ton wrapper into 4 squares about ( 2in. by 2 in.)
4. Place each won ton wrapper into the bottoms of a cupcake pan, pressing to form a small cup, with the pointed corners flared out toward the edges of each cup. (repeat as many times as needed to make 32 wont ton cups.
5. Bake in preheated oven for 5 minutes till edges are lightly brown. Remove pans from oven ( but leave pastries in pan while preparing filling)
6. In large mixing bowl, combine chilled mayonnaise/milk mixture, chopped cooked chicken, cheeses, wing sauce, hot sauce, and spices. Stir with large spoon to combine well.
7. Spoon two tablespoons of mixture into each pre-baked won ton cup.  Sprinkle tops of each with a little paprika. Repeat step to make 32 won tons.
8. Bake again for 4-5 minutes till cheese is bubbly and edges are lightly brown.
9. yield: 32 won tons

If desired, garnish with a dollop of bleu cheese dressing on top of each won ton, an additional splash of hot sauce, and a small celery stick.