Mexi Wraps

These little Mexi Wraps are so easy and full of flavor... without all the calories!


First, anything that is easy is a hit in my book!  It means that I can go home during lunch and whip up a quick, healthy meal or at the end of the day, quickly have dinner ready, leaving time to workout (currently Zumba is my choice for calorie burning) and relax before calling it a night.

Ingredients:

• 1 lb ground turkey breast
• Standard Seasonings: 1 tbsp minced onion, 1 tbsp minced garlic, dash of salt/pepper
• 1 jar Newman's Own Salsa (I prefer Mild or Medium)
• 2 heads of Romaine Lettuce or 1 head of Iceberg Lettuce

Directions:

1. Brown and season ground turkey over medium high heat until fully cooked.
2. Combine jar of salsa with ground turkey and turn heat to low. Simmer 5-10 minutes.
3. Wash lettuce thoroughly and dry.
4. Fill each lettuce leaf with your turkey mex and enjoy!

Roasted Brussels Sprouts with Pancetta

Most people avoid brussels sprouts for a couple of reasons... First they have a very earthy taste that many tastebuds do not find appealing. Second they have a funky smell that many of us do not want filling our kitchen (myself included). But dear readers, this quick and easy recipe will leave your kitchen smelling like a gourmet meal was just prepared and have your tastebuds watering.

On a side note, brussels sprouts are extremely beneficial to your health. They are loaded with vitamin K and full of anticancer properties, specifically colon cancer. Unlike most veggies, brussels sprouts do not lose their their health benefits when cooked. So, be sure to grab brussels sprouts during your next grocery shopping trip and try this simple recipe.

Ingredients:

· 12 ounces fresh brussels sprouts

· Olive oil (about 2 tbsp)

· Balsamic vinegar (about 2 tbsp)

· Trader Joe's 21 Seasoning Salute (or just a good mixture of salt free spices)

· 1/4 cup pancetta

Directions:

1.    Trim the stem end of the sprouts, remove any discolored leaves, and wash liberally.

 

2.      Arrange sprouts in single layer in a baking dish. Drizzle with olive oil and balsalmic vinegar.

3.      Coat brussels sprouts with salt and seasoning.

4.      Sprinkle pancetta evenly around brussels sprouts.

5.      Roast brussels sprouts at 400 F for 25-30 minutes, until starting to brown on the edges. Note: the balsalmic vinegar and olive oil will have dried up at the end of roasting.

 

Immediately serve as a side dish and enjoy!

 

Double Frosted Bourbon Brownies

I'm sure you're drooling just from the title...  and if you can make it through this post without up and running to the store to grab everything and make these delish desserts you have more will power that me!

This recipe came to me during my college years at Auburn while living with a dear friend.  We made them following the recipe to a tee but over the years, I have adapted it to make it a little easier to whip up and serve (aka - semi-homemade).

You can find the original recipe here but below you'll find my slightly adapted recipe:

  

Brownies:

• 1 box Ghirardelli Dark Chocolate Brownie Mix
• 1 egg
• 1/2 cup (1 stick) melted butter
• 1/4 cup milk
• 1/4 cup bourbon
• 1/2 cup walnuts or pecans (optional)

Vanilla Frosting (frosting layer 1):

• 1/2 cup (1 stick) softened butter
• 1 teaspoon vanilla
• 1 1/2 cups confectioners' sugar (more or less depending on how sweeet you like your buttercream)
• half and half or milk (as needed)

Chocolate Glaze (frosting layer 2):

• 1 1/2 cup Ghirardelli Milk Chocolate Chips
• 1 tablespoon butter or shortening

Directions:

1. Preheat oven to 325°F and line an 8x8 inch glass pan with foil.  Lightly spray with foil with non stick baking spray.
2. In a mixing bowl, mix butter, milk, and egg together.  Add in brownie mix and combine until well blended.
3. If you like nuts, here's the time to add in some walnuts of pecans.  Stir in nuts until evenly distributed.  Remember, this is optional!
4. Bake brownies for 40-45 minutes (according to box directions).
   *Remember that the brownies will not look quite "done" but that is exactly how you want them.
5. Allow the brownies to cool for 5 minutes and then evenly sprinkle 1/4 cup bourbon (I prefer Jack Daniels) over the top.

Set the brownies to the side to cool completely and begin making your frosting. Start with the buttercream.

1. Cream the butter and vanilla together until smooth.
2. Gradually add in the confectioners' sugar, maintaining a smooth, creamy texture.
   Add milk or half and half to the frosting if it is not smooth or to thick to spread, 1 teaspoon at a time.
3. Once the brownies are completely cool, spread the buttercream evenly, coating every inch of the brownies.
4. Chill until firm.

While the buttercream frosted brownies chill, make your chocolate glaze.

1. Using a double boiler, heat the chocolate chips and shortening over medium heat until melted and smooth.
   *Continue stirring the entire time so that the chocolate does not burn and adjust the heat as needed.
2. Immediately spread the chocolate glaze on top of the buttercream frosted brownies.
3. Chill until the frostings are firm (at least 1 hours but overnight doesn't hurt!)

Once the brownies are chilled, remove from the glass pan.  Pull down the sides of the foil and cut into squares.  Store brownies in the refrigerator, removing only 30 minutes prior to serving.

I love to serve these brownies with a strong cup of coffee, but they are good anytime you find yourself with a sweet tooth!  Enjoy!

Portabella Pizza

It's been almost a year since I've had pizza.  Yes, you just read that correctly! The last time I ate pizza was October 30,2010 while watching the San Francisco Giants and the Texas Rangers in the next to last game of the World Series. Needless to say, my journey to health does not include pizza, but having the desire to eat pizza, I came up with a great idea.... portabella mushroom caps! I was delightfully satisfied with the outcome of my portabella pizzas and my co-workers have also given me two thumbs up.

Hope you'll enjoy the healthy alternative to pizza the next time your "pizza tooth" kicks in!







Ingredients:
2 portabella caps
Olive oil spray
2 Roma tomatoes
1/4 sweet onion
1/2 tbsp garlic
spices: basil, salt, pepper
1 oz Proscuitto
16 slices turkey pepperoni
1/2 cup Italian cheese blend

Directions:
1. Spray mushroom caps with oil and heat for 3-4 minutes on grill top.
2. Remove from heat and sprinkle with cheese, then put under broiler for 3 minutes. Remove and set aside.
3. In a food processor, combine tomatoes, onion, garlic, and spices. Add additional spices to taste.
4. Saute prosciutto until browning begins. Drain on paper towel.
5. Place 2 tbsp of tomato sauce on each portabella cap. Sprinkle prosciutto over sauce and then layer pepperoni on top (8 slices per portabella cap). Top with remaining cheese.
6. Bake at 400 degrees for 5 min. Turn on broiler and allow cheese to brown.

Jumping In

It's funny how so often a good idea comes along and gets one excited about a new adventure. Yet, within a short time frame that adventure becomes a burden. Honestly, that's exactly how I would describe this blog. I started out months ago excited to share with anyone who wanted to read my journey to health, good tasting food, and better nutrition.

Perfection isn't always a good thing... in fact, in this case, it's a terrible thing. My fear of not being perfect has kept me from diving head first into the world of blogging, in particular, food blogging. But as I continue to follow my favorite blog writers, food and non food alike, I realize one thing is consistent with each of them. They begin a journey and have developed along the way into stronger writers, bakers, chefs, photographers, and individuals.

So, that's my plan. Jump in. Head first. Don't stop. In time, my story will be told and though it may not ever be perfect, it will develop into what I can only hope is a journey I am proud of.

I hope you'll jump in too and enjoy!

Katie