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12.28.2008

New Year's Resolutions and More Healthy Recipes

We are rapidly approaching the time of year when we make those resolutions. Mine this year are:

1) To not use credit cards (tempting as it may be to bust out the plastic for a fab new bag)
2) To give back to the community (I am applying to be a Big Sister for BBBS)
3) And, as always (and like so many other people) to lose weight/get in shape.

The latter is something we all resolve to do each year. Last year it was easy since I had the wedding in June as a goal. This year I have my 10 year HS reunion (*gasp* has it been that long!?) in August. Yay for goals to keep us on track!

And because I found so many good ones, here are some more tried and true great healthy recipes from Cooking Light. Hopefully these will help you with your resolutions as much as they will help Nik and me again (as they did earlier this year).


Cilantro Citrus Chicken
Recipe Source: Cooking Light

Ingredients:
1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
6 garlic cloves
12 (8-ounce) skinless, bone-in chicken breast halves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation:
Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.
Yield 12 servings (serving size: 1 chicken breast half)

Nutritional Information:
CALORIES 227(26% from fat); FAT 6.6g (sat 1.5g,mono 3.1g,poly 1.2g); PROTEIN 37.3g; CHOLESTEROL 102mg; CALCIUM 27mg; SODIUM 484mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 2.4g


Beef Meatballs
Recipe Source: Cooking Light

Ingredients:
1 1/2 pounds ground round
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Cooking spray

Preparation:
Preheat oven to 400°.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Yield 30 meatballs (serving size: 5 meatballs)

Nutritional Information:
CALORIES 228(35% from fat); FAT 8.8g (sat 3.4g,mono 3.5g,poly 0.5g); PROTEIN 27.4g; CHOLESTEROL 73mg; CALCIUM 95mg; SODIUM 370mg; FIBER 0.8g; IRON 3.4mg; CARBOHYDRATE 8.2g


Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
Recipe Source: Cooking Light

Ingredients:
1 whole garlic head
Olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 (3-pound) beef tenderloin

Preparation:
Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.

Preheat oven to 400°.

Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium).

Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

Yield 12 servings (serving size: 3 ounces)

Nutritional Information:
CALORIES 179(38% from fat); FAT 7.5g (sat 3g,mono 2.8g,poly 0.4g); PROTEIN 24g; CHOLESTEROL 70mg; CALCIUM 22mg; SODIUM 117mg; FIBER 0.2g; IRON 3.3mg; CARBOHYDRATE 2.5g


Chicken and Asparagus in White Wine Sauce
Recipe Source: Cooking Light
 
Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Preparation:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

Yield 4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)

Nutritional Information:
CALORIES 289(25% from fat); FAT 8g (sat 4.2g,mono 2g,poly 0.8g); PROTEIN 43g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 648mg; FIBER 2.8g; IRON 4.3mg; CARBOHYDRATE 10.5g


Herbed Pork with Sautéed Wild Mushrooms
Recipe Source: Cooking Light

Ingredients:
1 teaspoon vegetable oil
Cooking spray
3 cups sliced shiitake mushroom caps
1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
1 teaspoon dried thyme
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch

Preparation:
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.

Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Yield 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Nutritional Information:
CALORIES 181(27% from fat); FAT 5.5g (sat 1.6g,mono 2.1g,poly 1.2g); PROTEIN 27.4g; CHOLESTEROL 78mg; CALCIUM 31mg; SODIUM 415mg; FIBER 0.9g; IRON 1.8mg; CARBOHYDRATE 4.2g

12.22.2008

Creative napkin ring idea

I just loved the way my napkin rings turned out on Thanksgiving this year (love Martha Stewart), and am excited because I just found a new Martha Stewart napkin ring idea to try out next.

Here are my tissue paper flower napkin rings from Thanksgiving:



I just made the mini versions of these and wrapped the wire around the napkin:


Photo courtesy of MarthaStewart.com

Here are the original instructions: http://www.marthastewartweddings.com/article/pom-poms-and-luminarias?autonomy_kw=tissue%20paper%20pomander&rsc=header_8

Here is the newest idea I just saw today:


Photo courtesy of MarthaStewart.com

Here are the instructions: http://www.marthastewart.com/how-to/satin-bow-napkin-rings?lnc=55f7e0917df4d110VgnVCM1000003d370a0aRCRD

Can't wait to give it a try.

12.18.2008

Why The Nest is Fabulous

Many of you know how much I swore by The Knot when wedding planning. Well, I have recently fallen in love with The Nest (the version of The Knot for newlyweds/married hags)... but not for the same reasons. I don't use The Nest for the social networking aspects, but instead for the great advice and tips, like decorating, recipes, relationship advice, financial advice, etc.

The decorating advice has been my fave. Just like The Knot has pages and pages of pictures of wedding decor details in all styles and color schemes, The Nest has pages and pages of pictures of decor details by room, color scheme, etc. Here are some fabulous black & white decor ideas (and for those of you that know me, you know how much I'm into the black & white right now - esp. if there is damask involved).


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com


Photo courtesy of TheNest.com

12.10.2008

Resort '09!

I am LOVing the resort collections for '09. I always love resort, because it makes me imagine what I would wear and where I would travel if I were a jet-setter (like someone out of a Michael Kors ad, lounging on a yacht or climbing into a private jet). This year is exciting me especially, because it appears to be a cool blend of boho casual with black&white/brights chic.

Some of my faves:


Diane von Furstenberg Bow Strap Dress
$365.00, Bergdorf Goodman



Stella McCartney Bow Front Dress
$875.00, Bergdorf Goodman




Michael Kors Cashmere Tie Dye Top and Short Shorts
$695.00 and $398.00, Bergdorf Goodman




Michael Kors Cashmere Raglan Top and Dance Skirt
$650.00 and $1,295.00, Bergdorf Goodman

And how could you not die over all of these Sak's Editor's Picks from Oscar De La Renta's '09 Resort Collection?



Of course, how can I not include some hot shoes from the resort collections?


Christian Louboutin Petal Sandal
$995.00 Bergdorf Goodman

12.05.2008

Some of my fave healthy recipes

When on the pre-wedding diet, Nik and I experimented with a lot of delicious, but also healthy, recipes. We figured we'd need to find healthy foods that were so delicious that we wouldn't feel like we were dieting/sacrificing. Cooking Light was our savior! Here are some of our tried and true faves.


Chicken with Lime Sauce
Recipe Source: Cooking Light

Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

Preparation:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Yield 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Nutritional Information:
CALORIES 260(26% from fat); FAT 7.5g (sat 2.7g,mono 3.1g,poly 0.8g); PROTEIN 40.7g; CHOLESTEROL 106mg; CALCIUM 32mg; SODIUM 382mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5.4g


Pork Medallions with Apricot-Orange Sauce
Recipe Source: Cooking Light

Ingredients:
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley

Preparation:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.

Yield 4 servings (serving size: 2 pork slices and 1/4 cup sauce)

Nutritional Information:
CALORIES 236(29% from fat); FAT 7.6g (sat 1.8g,mono 4g,poly 0.7g); PROTEIN 23.8g; CHOLESTEROL 63mg; CALCIUM 23mg; SODIUM 390mg; FIBER 1.6g; IRON 2.2mg; CARBOHYDRATE 15.8g


Broiled Red Snapper with Ginger-Lime Butter
Recipe Source: Cooking Light

Ingredients:
1 1/2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
1/2 teaspoon grated lime rind
1/4 teaspoon bottled fresh ground ginger (such as Spice World)
3/4 teaspoon salt, divided
4 (6-ounce) red snapper or other firm white fish fillets
1/4 teaspoon black pepper
Cooking spray
Lime wedges (optional)

Preparation:
Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture. Serve with lime wedges, if desired.

Yield 4 servings

Nutritional Information:
CALORIES 202(29% from fat); FAT 6.5g (sat 3.2g,mono 1.5g,poly 0.9g); PROTEIN 33.6g; CHOLESTEROL 71mg; CALCIUM 53mg; SODIUM 546mg; FIBER 0.1g; IRON 0.3mg; CARBOHYDRATE 0.2g


Broiled Lamb with Cilantro-Papaya Salsa
Recipe Source: Cooking Light
 
Ingredients:
2 teaspoons garam masala
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
12 (3-ounce) lamb loin chops, trimmed
1 cup diced peeled papaya (about 1 medium)
1/2 cup prechopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1 teaspoon chopped jalapeño pepper

Preparation:
Preheat broiler.

Combine garam masala, 1/4 teaspoon salt, and black pepper. Rub both sides of lamb chops with garam masala mixture. Arrange lamb in a single layer on a broiler pan; broil 4 minutes on each side or until desired degree of doneness. Remove from heat; sprinkle lamb with remaining 1/4 teaspoon salt.

While lamb cooks, combine papaya and remaining ingredients; stir well. Serve with lamb.

Yield 6 servings (serving size: 2 lamb chops and 1/4 cup salsa)

Nutritional Information:
CALORIES 160(32% from fat); FAT 5.6g (sat 2g,mono 2.2g,poly 0.5g); PROTEIN 19.7g; CHOLESTEROL 61mg; CALCIUM 34mg; SODIUM 261mg; FIBER 1.5g; IRON 1.9mg; CARBOHYDRATE 7.2g


Maple-Balsamic-Glazed Pork Medallions
Recipe Source: Cooking Light

Ingredients:
1/4 cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.

Yield 4 servings

Nutritional Information:
CALORIES 214(27% from fat); FAT 6.4g (sat 1.7g,mono 3.3g,poly 0.7g); PROTEIN 22.7g; CHOLESTEROL 63mg; CALCIUM 22mg; SODIUM 409mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 15.3g

12.01.2008

To die for handbags

I <3 Valentino so much lately. They have been coming out with the cutest feminine/glam shoes, and now these adorable handbags:


Fleur Satchel, $1495.00 at Neiman Marcus



Petal Dome Bowler, $2495.00 at Neiman Marcus
Oh, if I were a rich girl...

11.22.2008

A few recipes

With this being turkey week, I thought I'd share a few recipes that people are always asking for. The first is the easy and oh-so-yummy Feta-Artichoke Dip:

Feta – Artichoke Dip
Recipe Source: KraftFoods.com

Ingredients:
1 cup parmesan cheese
1 cup mayonnaise
1 pkg. (8 oz.) crumbled feta cheese
1 jar (2 oz.) pimentos
2 cloves garlic, minced
1 can chopped artichoke hearts, drained

Directions:
Preheat oven to 350˚. Stir all ingredients in a mixing bowl until well blended. Spread into 8” or 9” round baking pan. Bake for 20-25 minutes, or until center is hot and top is lightly golden.


Here's a great dessert I will be making this Thanksgiving:

Chocolate Cheesecake Flan
Recipe Source: KraftFoods.com

Ingredients:
1 1/2 cups sugar, divided
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
1 (12 ounce) can evaporated milk
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed
4 eggs

Directions:

Preheat oven to 350 degrees F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly. Pour into 9-inch round cake pan.

Place 4 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each min; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over syrup in pan. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.

Bake 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven. Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight before unmolding.
Melt remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 min. or until chocolate is melted, stirring after 30 sec. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.

Yield: 12 servings

I am testing out a few new recipes for Thanksgiving this year too (a Martha Stewart Green Bean Casserole and some Easy Mini Quiches), so if they turn out well, I'll share the recipes as well.