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

 

 



Party Shrimp Shooters

Hey Y'all!
It's tailgating season right now, so here is an awesome recipe that you can use at a tailgating event or just for entertaining at home. If you make it at home, I like to use clear shot glasses for the "wow factor", however, if you are transporting it to a tailgate party, store the shrimp in a zip loc bag, and the salsa in separate bag (keep cold on ice in a cooler) and assemble them on site. For practical purposes, you can purchase some 2 oz. plastic containers from a local restaurant (the kind they use for dips, dressings and salsas) or you can also just use 3 oz. Solo plastic cups. Bring along some tortilla chips, because you won't want to waste a drop of this delicious salsa; believe me, it is THAT good! Enjoy the up coming fall season and this easy recipe!

 

 

Lulabelle

 

 

 

 

Party Shrimp Shooters

 

 

1 -1 pound bag, fully cooked frozen shrimp, (large size, with tails on), thawed

     40 -50 ct. per bag

1/4 tsp salt

1/2 tsp garlic powder

1 tsp lemon pepper

1 Tbl Parsley flakes

1 tsp.fresh lime juice

1. In medium bowl, combine all ingredients. Gently stir with a spoon to coat shrimp with spices. Cover and refrigerate.

 

 

Pineapple & Mango Salsa

 

 

4 green onions, chopped fine





2 cups store bought Mango, Red Pepper Salsa  (I found this at Sam's)

1 cup crushed pineapple, drained

1 cup finely chopped green bell pepper, (about 1 medium)

Juice of one lime * (I squeeze out one tsp first to use on shrimp, then use the remaining juice for salsa)

1 1/2 tsp lemon pepper

1/8 tsp garlic powder

1/8 tsp salt

1 Tbl granulated sugar

4 drops bottled hot sauce * optional

1/4 cup finely minced fresh cilantro

Tortilla chips

 

1. In large bowl, combine all ingredients. Stir with a spoon to blend well.
2. Divide evenly into 20 shot glasses or individual 2-3oz plastic cups
3. Top each cup with two chilled shrimp, tails hanging over edge of cup or glass.
4. Serve immediately, or refrigerate, well covered until serving
5. Yields: 20 shrimp shooters 

 

Serve with tortilla chips on the side

 

* Tip: For ease in chopping fresh cilantro, I like to cut off just the leafy parts and place in a large measuring cup. Using kitchen shears, I simply cut the cilantro into tiny pieces.

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

Cheesy Tortilla Cups

Hey Y'all!

I recently tasted this recipe at a ladies bible study group. Lisa was so kind to share it with me, and gave me permission to share it with you. She served some additional salsa on the side, but you could also use a dollop of sour cream on them as well, maybe even some chopped black olives too.............. 
They are delicious!

Enjoy!!!

Lulabelle











10  fajita sized flour tortillas, quartered
1 large egg
1 cup cheddar or Monterey Jack cheese, shredded
3/4 cup cream cheese, softened
1/2 cup frozen corn kernels
3/4 cup chunky tomato salsa, divided
1/2 cup chopped fresh cilantro, divided
1/4 tsp. ground black pepper

1. Preheat oven to 425 degrees
2. Lightly oil three mini muffin pans, or spray them with no-stick cooking spray.
3. Press the tortilla quarters into the muffin cups, letting the points stick up and over the edge. Bake for 4-5 minutes or until lightly browned.
4. Cool slightly, leave the oven on.
5. In medium bowl, lightly beat the egg with a fork. Stir in grated cheese, cream cheese, corn, 1/4 cup salsa, 1/4 cup of the cilantro, & the pepper.
6. Spoon some of the mixture into each of the tortilla cups.
7. Bake an additional 5-7 minutes, till filling is set. Let the cups cool for 5 minutes, then top each with about a 1/2 tsp. of the remaining salsa, and sprinkle with the remaining cilantro.

makes about 40 appetizers

***  a great substitute for the fresh cilantro, is to use a small can of drained, green chilies.

Low Country Pimiento Cheese

Hey Y'all!
This week I celebrated my __??? birthday, and my family and I celebrated it at a local restaurant. On the menu was an appetizer of pimiento cheese with tortilla chips and grilled flat bread. Oh my goodness! I was in pimiento cheese heaven!!!
Needless to say I had to go to the store and get the ingredients to make homemade pimiento cheese. I like to spread it on very FRESH sliced white bread, remove the crusts, then slice it into finger sandwiches. Of course, it is good on crackers or pita chips as well. I also like to serve it with potato chips (classic Lays)  dill pickle wedges and slices of tomatoes. Oh, and a tall glass of sweet tea. You know I am "southern"!!

This recipe makes about 24 plus ounces ( a large cottage cheese container) depending how you sample while you make it! LOL!!

Lowcountry Pimiento Cheese



1 lb. sharp cheddar cheese, shredded

1/4 cup chopped onion

6 oz cream cheese

1/2 - 3/4 cup real mayonnaise ( I use Kraft)

1/4 tsp. hot sauce

1 tbls. white vinegar

1 tbls. granulated sugar

2 oz chopped, drained pimientos

Combine all ingredients ( except pimientos) in food processor. Pulse until mixture is well blended. Finally, add well drained pimientos and pulse just till pimento is blended. Chill several hours before serving.

*** Additional ideas:

I have topped various foods with pimiento cheese including;

hot dogs, hamburgers, and more recently tried it atop grits~ delicious!!!

You can add or subtract the sugar, vinegar and hot sauce to tweak it to your own tasting. Also, you can add a little more shredded cheese at the end if you like yours a little chunkier.

Chicken Satay

Recently I had 15 girlfriends at my home for an "Eat, Pray, Love" Party. What a great time we had!
As we watched the Eat, Pray, Love movie, we followed the true story of how Elisabeth Gilbert (played by Julia Roberts) took a year to travel to Italy to discover passion, to India to discover devotion, and finally to Bali to discover balance and love. What made the party interesting was that we would pause the movie at each of Elisabeth's destinations and savor the food and celebrate the culture of each of the countries she visited. I also used different tablescapes, dishes, napkins and decor to represent each unique country. Each lady brought food as well to represent Italy, India or Bali. Take home favors and a special guest book signing made the party complete. We ate the night away, and a good time was had by all. I created a chicken satay recipe for the table featuring India, and served it in white ceramic "tasting" spoons, accompanied by rice. I will post the complete menu following my recipe for chicken satay.
Although this is definitely not typical "southern" or "low country" cuisine, sometimes it is fun to introduce and experience new types of cuisines. Hope you all enjoy!!

Bon Appetite!

Lulabelle

Chicken Satay

1 lb. boneless, skinless, chicken breast, cut into 1" cubes

1 tsp. lemon pepper

1 tsp. garlic/herb seasoning

1/2 tsp. salt

2 tbls. olive oil

1. Sprinkle chicken evenly with lemon pepper, garlic/herb seasoning, and salt
2. Sautee chicken in olive oil in large skillet over medium heat for about 8-10 minutes till cooked
3. Drain off any excess oil

Sauce

3 tbls. peanut butter

1 tsp. curry powder   * add more if a stronger curry flavor is desired

1 tbls.granulated sugar

2 tbls. honey

1/8 tsp. red pepper flakes * optional use if you want some heat to it

1/2 tsp. chopped, crystalized ginger

1 cup canned, Thai coconut milk

1/3 cup salted or sweet & spicy peanuts

1. Add all ingredients to chicken in skillet; stir well to blend together
2. Bring to a boil, reduce heat and simmer for 10 minutes
3. Add peanuts to mixture, stir to blend
4. Serve over hot rice

"Eat, Pray, Love" Menu

Italy

Antipasti:

marinated olives, vegetables, mushrooms, and artichoke hearts

assorted cheeses and salami

Caprese Platter;

fresh mozzaerella, sliced tomatoes, fresh basil drizzled with olive oil & herbs

Proscuitto Wrapped  Asparagus 

Flat Bread, Bread Sticks

Pizza

Italian Truffles, Italian Cookies



 India

Chicken Satay

Chicken Korma Curry

Tikka Marsala Chicken Curry

Pineapple Meatballs

Rice

Assorted Hummus

Flat Breads and Pita Bread

Sauteed Garbanzo Beans

Lentils

Coconut/ Curry Peanuts

Dates

Bali

Fresh Pineapple, Kiwi, and Mango

Chocolate Dipped Strawberries

Spiced Pecans

Fresh Boiled Shrimp with Cocktail Sauce

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.