Friday, December 30, 2011

Pop Pop's Mashed Potatoes

I made this on Thanksgiving and Christmas because it's such a popular thing in my family. I know you're thinking, what's the big deal? It's just mashed potatoes. I dont know what it is but, my grandfather's mashed potatoes are the best thing on the planet for me, next to his kielbasa (&Ill be posting that recipe soon!).

Funny story, though. I was cutting it really close on Christmas day & made this dish last thinking it would be quick. Ohhhh no. It took so much longer than it should have and I pretty much was freaking out. My amazing boyfriend swooped in & save the days (&the potatoes)! He's officially in the family now. Haha. :]

Since this is considered an indulgence recipe I didnt bother to come up with serving size or calorie information. I just thought it would be neat to pass on a family recipe to those of you who read this.

5lbs potatoes, scrubbed
1.5 c buttermilk
1 stick margarine, melted
salt & pepper to taste

Bring a large pot of water to a boil.
Place potatoes in the pot & cook for 8 minutes.
Remove potatoes & let cool.

When potatoes are cool enough to handle peel & cut into quarters.
Bring the same pot to a boil & cook for 8 more minutes.

Drain water & place potatoes bake into the pot.
Add margarine, buttermilk, salt, & pepper.
Mix with an electric hand mixer.

Again, I dont really know what makes these so special but they are freakin' delicious. Im not sure if it's the buttermilk or the way the potatoes are cooked but ohhhh man. I could eat the entire pot of these.

Mexican Sausage Strata

I wanted to make something really good for breakfast on Christmas Day but I didnt want greasy or extremely fattening. This seemed like a good choice & it took more effort than my usual quick breakfasts.

Yields 6 servings.
288 calories per serving.
Recipe from BHG via Recipe dot com emails.

5 slices whole wheat bread, cubed
6 oz turkey sausage, ground
3 eggs
1 c skim milk
1/2 c light sour cream
1/2 c monteray jack cheese, shredded
1/3 c reduced fat sharp cheddar cheese, shredded
1/3 c salsa

Coat a 10 in quiche dish with cooking spray.
Spread bread evenly on the bottom of the dish.

Crumble turkey sausage into a medium skillet.
Cook until brown over medium high heat.
Drain & sprinkle over bread.

In a medium mixing bowl, beat together eggs, milk, & sour cream.
Stir in monteray jack and cheddar cheeses.
Pour egg mixture over sausage.
Cover & refrigerate for 2 hours, at least.

Preheat oven to 325.
Bake for 35 - 40 minutes.
Remove from oven & let stand for 5 - 10 minutes before cutting.

Spoon salsa on top and enjoy!

The other really great thing about this dish is that it yields pretty large portions for such a low calorie count. I always find that to be a plus!

Sunday, December 25, 2011

Mexican Skillet

Another fast weeknight dinner!

Yields 8 servings.
277 calories per serving.
Recipe from Spark People.

12 oz 93% lean ground beef
1 c canned black beans, rinsed
1 c canned corn, drained
2 c water
1 c picante sauce
2 c minute brown rice, uncooked
1 c reduced fat mexican cheese, shredded
1 c low fat sour cream
1 tbsp chili powder

In a large skillet, brown ground beef.
Stir in beans, corn, water, chili powder, & picante sauce.
Bring to a boil & then stir in rice.
Turn heat down to low and cover until rice is cooked, about 5 minutes.

Turn off heat & sprinkle with cheese.
Cover until cheese is melted, about 2 minutes.

Top with sour cream & serve.

Saturday, December 24, 2011

Bacon Wrapped Asparagus

Ive said it before but, my boyfriend loves bacon & one of the few veggies that we both like is asparagus so I felt that this was a rather fitting side for Sunday dinner last weekend. It was easy & reasonably fast.

My only real tip with this is to use two strips of bacon to wrap the bunches of asparagus because one just didnt hold very well. Unfortunately, that advice doesnt stay consistent with a low calorie count. So, what I did is wrap his bunches with two strips & mine with one strip.

Yields 4 servings.
180 calories per serving.
Unsure where this recipe came from.

1 lb asparagus, washed
6 slices of bacon
extra virgin olive oil
salt & pepper to taste

Cut asparagus into 4 - 5 inch pieces.
Toss asparagus with olive oil (just enough to lightly coat) & season with salt and pepper.
Separate asparagus into bunches of 4.
Starting at the bottom, wrap with one slice of bacon.
Repeat with remaining 3 bunches.

Place bunches on a broiling pan & bake at 500 for 5 minutes.
Turn them over & cook for 5 more minutes.

Reduce temperature to 350 & bake for 20 more minutes.

Ziti with Blue Cheese Sauce

You know, I tend to think of any pasta dish, especially with creamy sauce, as really high in fat. I stumbled across this in one of my daily emails & was taken aback by the low calorie count. So, of course, I had to make it. Plus, blue cheese sauce? Of course I wouldnt pass this up!

Yields 6 servings.
Recipe from BHG dot com via Recipe dot com emails.
223 calories per serving.

1 c whole wheat ziti, dry
3 c frozen broccoli, cauliflower, & carrot mix
2 tbsp margarine
2 tbsp flour
1/8 tsp salt
1/8 tsp pepper
1 c 1% milk
1/2 c blue cheese, crumbled
1/3 c low fat sour cream

In a large sauce pan bring 2 qts water to a boil. Add pasta, return to boil, & cook for 5 minutes.
Add frozen veggies, return to boil, & cook for 6 minutes.
Drain pasta & veggies.

For sauce, melt margarine.
Stir in flour, salt, & pepper.
Add milk.
Cook and stir until thickened & bubbly.
Remove from heat & add blue cheese.

Pour sauce over pasta mixture & toss to coat.
Top with a sprinkle of blue cheese & serve.

This was so good & an easy Sunday dinner. I served this with bacon wrapped asaparagus, which will be the next recipe I post.

Wednesday, December 21, 2011

Pasta and Broccoli

This is a simple, weeknight dinner. Im too tired to go into the details but, there really arent many.

Yields 6 servings.
290 calories per serving.
Recipe from Skinny Taste dot com.

12 oz uncooked pasta (I used whole wheat rotini)
6.5 c broccoli florets
5 cloves garlic, smashed & chopped
1/4 c parmesan cheese, shredded
2 tbsp olive oil
salt & pepper, to taste

Bring a pot of water to boil & add pasta & broccoli & cook according to instructions on box for al dente.
When pasta is almost done cooking, reserve 1 c of pasta water & set aside.
Drain pasta & broccoli.

Return the pot to the stove & set heat to high adding 1 tbsp of olive oil.
When hot, add garlic.
Cook until golden, reduce flame to low & add pasta mixture back into the pot.

Mix well & add remaining olive oil, cheese, & salt and pepper.
Add 1/2 c reserved pasta water & mix well.
Top with a sprinkle of parmesan cheese.

Saturday, December 17, 2011

Chicken and Potato Stir Fry

This was a little higher in calories than I normally like to make but then I realized that I didnt really need to serve a side with it because it is a rather heavy dish. It's called a stir fry but, the potatoes turned it into more of a stew. Still delicious, though. And a little more time consuming than usual for a weeknight dinner but, worth it.

Yields 4 servings.
Recipe from BHG via Recipe dot com email.
323 calories per serving.

4 medium potatoes, cut into 3/4 in pieces
4 medium carrots, thinly sliced
12 oz skinless, boneless chicken breasts
3/4 c water
1 tsp cornstarch
1 tsp chicken bouillon granules
1 tsp thyme, crushed
1/2 tsp salt
1/8 tsp pepper
1 tbsp canola oil
1 lg onion, chopped
3 tbsp parsley

In a medium saucepan, precook potatoes & carrots, covered for 10 minutes.
Drain & set aside.

Cut chicken into bite-size strips & set aside.

For sauce, in a small bowl, stir together water, cornstarch, bouillon granules, thyme, salt, & pepper; set aside.

Pour canola oil into a large skillet.
Preheat over medium-high heat & stir fry onions for 2 minutes.
Add chicken to skillet & stir fry for 2 - 3 minutes.
Push chicken to the center of the skillet.

Stir sauce & add to the center of the skillet.
Cook & stir until thick & bubbly..
Add potatoes & carrots & stir together until all ingredients are coated.
Cover & cook for 2 more minutes.
Stir in parsley & serve.

Thursday, December 15, 2011

Sticky Chinese Chicken

I have to say that this is probably the best dinner Ive cooked ever. I had a VERY hard time sticking to one serving of this, despite how low in calories & sizeable one serving is. Im usually very hesistant to make any Asian cuisine because my boyfriend is half Korean. His mother is 100% Korean &, from what Ive told, can whip up some Asian food.

Yields 6 servings.
276 calories per serving.
Recipe from Family Circle via Recipe dot com.

1 c garlic & onion flavored croutons, finely crushed
1/4 c corn starch
2 tbsp light soy sauce
2 lbs chicken breasts, boneless, skinless, & cut into 1 in pieces
1/4 c canola oil

In a large bowl whisk crouton crumbs & cornstarch.
Stir in soy sauce.
Add chicken & toss until completely coated.
Cover & refrigerate for 30 minutes.

Heat the oil in a large non-stick skillet over medium heat.
Add chicken & cook, covered, for 20 - 25 minutes until nice & crispy.
Turn about 4 or 5 times during cooking to avoid burning.
Drain on paper towels.

I served this along side of cauliflower. So freakin' good.

Tuesday, December 13, 2011

Oven Roasted Green Beans

I was actually sort of scared of this recipe when I was reading the ingredients because Im not the biggest fan of vinegar. I figured that it was such a small amount that it wouldnt make a HUGE difference. When I put the vinegar in one of the mixtures, I was over-fucking-powered with the smell of vinegar but still, I proceeded. This ended up being delicious & not at all vinegar soaked. I think after roasting in it, it was diluted a bit & not so over powering. Success!

Yields 4 servings.
55 calories per serving.
Unsure where this recipe came from.

3/4 lb fresh green beans, boiled to crips-tender
2 cloves garlic, peeled & thinly sliced
1 small onion, peeled & sliced into thin rings
2 tsp olive oil
1 tbsp balsamic vinegar
salt & pepper, to taste.

Preheat oven to 450.

Toss green beans with olive oil & vinegar to coat evenly.

Spread green beans in one layer across a baking pan.
Scatter the garlic & onions over the beans.
Bake for 15 minutes.

Sprinkle with salt & pepper.

Chicken Fajita Chili

Yet another crock pot Sunday dinner. I know, how monotonous. (Side note : the word monotonous is really boring to spell. Haha. Irony.) Anyway, my dinners on Sunday have been fast lately because during the holidays I always have a lot happening. Speaking of, I have a very short time to get Christmas dinner together. It's going to be a lot more mellow this year but it's still a lot to put together. Thankfully, Im serving a small crowd.

Okay, enough rambling. Onto the food.

Yields 6 servings.
261 calories per serving.
Recipe from Better Homes Test Kitchen.

2 lbs chicken breasts, cut into 1 in pieces
1 tbsp chili powder
1 tsp fajita seasoning
1/2 tsp cumin, ground
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, no salt added
1 15 oz can white kidney beans, rinsed & drained
light sour cream
reduced fat cheddar cheese

In a medium bowl combine chicken, chili powder, fajita seasoning, cumin, & garlic.
Toss to coat.
Coat an unheated large skillet with cooking spray.
Preheat skillet over medium-high heat.
Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.

Place chicken in crock pot.
Add undrained tomatoes & beans.
Cover & cook on low heat for 4 - 5 hours or high heat for 2 - 2.5 hours.

Top with sour cream & cheese.

Personally, I think that this couldve used more fajita seasoning, maybe 2 tbsps because you really couldnt taste too much of it. Other than that, it was pretty damned good.

Friday, December 9, 2011

Potato Pizza

Technically this recipe is an appetizer but, I served it for dinner last night along with some broccoli & it was incredibly filling, not to mention delicious. Also very fast & easy. My only real suggestion is that if you're mincing your own cloves, dont keep the larger chunks that you accumulate.

Yields 10 servings.
206 calories per serving.
Recipe from BHG dot com.

10 oz pkg refrigerated pizza dough
1 tbsp olive oil
1 tbsp minced garlic (about 3 cloves)
8 oz part-skim mozzarella cheese, shredded
2 medium red potatoes, cooked & cut into 1/4 in slices
2 tsp rosemary

Preheat oven to 425.
Lightly grease baking pan.
Unroll pizza dough onto pan & slightly build edges.
Bake for 7 minutes & remove from oven.

Combine olive oil & garlic in a small bowl.
Brush over hot crust.
Sprinkle with half of the cheese & arrange potatoes on top.
Sprinkle remaining cheese and rosemary over potatoes.
Bake for 15 minutes.

Wednesday, December 7, 2011

Smashed Potato Soup

This was a very easy recipe, not to mention delicious. My only real beef with this is that is turned into glorified mashed potatoes moreso than a soup but, it worked. I got my boyfriend to eat green onions without him even knowing it, or not mentioning it anyhow. VICTORY.

Yields 8 servings.
260 calories per serving.
Recipe from BHG dot com.

3.5 lbs baking potatoes, peeled & quartered
6 cloves garlic, peeled & smashed
1/2 tsp pepper
4.5 c chicken broth
1/2 c half and half
1 c reduced fat cheddar cheese, shredded
1/2 c scallions, thinly sliced

In a crock pot combine potatoes, pepper, & garlic.
Pour chicken broth over top.

Cover & cook on low setting for 8 - 10 hours or on high setting for 4 -5 hours.

Mash potatoes slightly with potato masher.
Stir in half and half, cheese, & scallions.
Serve & enjoy.

Perfect for a weeknight!

Monday, December 5, 2011

Chicken Taco Pizza

Tonight was the first night that I made a meal on the weeknight that wasnt Nutrisystem. For me, this is a HUGE deal. It's kind of hard to explain. Regardless, big step. And I ate about 45 minutes ago & Im still, which is another huge step for me.

These were so fast to make, ideal for a weeknight when you're exhausted from the day's work and/or lack of sleep.

Yields 4 pizzas.
248 calories per pizza.
Recipe from Better Homes Test Kitchen.

2 pita rounds, split horizontally
1 tsp olive oil
10 oz canned chicken, drained
1/4 c salsa
1 c shredded cheddar cheese, reduced fat
lettuce, shredded

Preheat oven to 425.

Place pita bread pieces, cut side up, on baking sheet.
Lightly brush with olive oil.
Bake for 4 minutes until crisp.

In a small bowl, mix chicken & salsa.
Spoon evenly over pita pieces.
Sprinkle with cheese.

Bake for 5 minutes & remove from oven.
Top with lettuce & a small dollop of low fat sour cream.

Cutting the pita rounds was a bit of a challenge because they're so thin to begin with. Really, it just takes patience.

These are so filling. I had dinner about an hour ago & Im still full, which is pretty unheard of for me. ANOTHER MILESTONE.

Bacon-Wrapped Breadsticks

My boyfriend loves bacon. It's his favourite food group. So, I figured this would be a perfect side to our Sunday dinner this week. (Im not posting the main course because it didnt turn out very well! D: Well, it wasnt bad but, it was a little dry. I saved the leftovers to see if maybe it's better re-heated.)

Anyways, this is very easy & fast. In hindsight, I probably shouldve served a vegetable in addition but, oh well. Next time.

Yields 6 breaksticks.
135 calories per serving.
Recipe from BHG dot com.

8 oz pkg refrigerated breadsticks (12 count)
2 tbsp margarine, melted
1/4 parmesan cheese & more to top with
6 slices bacon

Preheat oven to 425.

Unroll breadsticks & brush with margarine.
Sprinkle with 1/4 c parmesan.
Fold in half & wrap each breadstick with a slice of bacon.
Place breadsticks on cookie sheet.

Bake for 10 minutes & remove from oven.
Turn over & bake for 5 more minutes.
Set on paper towels to drain grease.

Make sure that you use a pan with ridges so that the bacon grease doesnt go all over your oven!

Friday, December 2, 2011

Mini Cheese Danish

As you all know, Im a major cheese junkie. I love cheese in ALL forms (except Swiss) & cheese danish are one of my favorite fattening treats. These, however, are not so fattening. At 100 calories a pop, you really cant go wrong as a perfect weeknight dessert. My boyfriend swore that they were more fattening.

My only real issue with this recipe is that mine only yielded 32 danishes, instead of 40, as the recipes states. Also, the glaze required 2 tbsp of milk as opposed to one. (Im going to go ahead & list what I used, though.) Other than that, I had no issues.

The perk of this is that it's REALLY fast. In my mind, making any sort of danish seems rather time consuming. This was quick & baked quickly. I think that the only pain, as with any dessert that requires glaze or icing, you have to wait for them to cool.

Yields 32 danishes.
100 calories each.
Unsure where I got this recipe.

8 oz pkg cream cheese, diced
2 10 oz cans crescent roll dough
1 tbsp margarine, softened
2 tbsp 1% milk
1/2 c sugar
1 tsp fat-free sour cream
1 tsp lemon juice
1 c confectioners sugar
3/4 tsp vanilla extract

Preheat oven to 350.

Slice unrolled crescent dough into 1/8ths & then slice 1/8ths in half; each can of dough should yield 16 pieces.
Place the dough slices onto 2 cookie sheets & make an indentation in the middle.
In a large bowl combine cream cheese, sour cream, sugar, lemon juice & vanilla extract.
Add a tbsp of filling to each roll.
Bake for 15 minutes.

In a small bowl stir together confectioners sugar, margarine, & milk.

After danish have cooled drizzle with icing.

Tuesday, November 22, 2011

5 Spice Pistachios

So, tonight was the first night I made anything for Thanksgiving. I saw this on Eating Well dot com & thought it would be an ideal appetizer. Especially since Im feeding 4 men & myself. In my head, all men love nuts. [Meh heh heh.] This was a very quick prep; pretty much you throw them in the oven & go about your business.

There will be more recipes as I prepare Thanksgiving food. Some will not necessarily be low cal but, I figure that 90% are & any holiday recipes can be helpful.

This is my very first Thanksgiving that Ive prepared all the food myself. Ive taken on quite a task!

Yields 6 cups.
92 calories per 2 tbsp serving.
Recipe from Eating Well dot com.

6 tbsp orange juice
6 tbsp all spice
6 c pistachios

Preheat oven to 350.
Whisk orange juice & all spice together.
Add pistachios & toss to coat.
Divide between 2 rimmed baking sheets; spread in an even layer.
Bake for 45 minutes.

Monday, November 21, 2011

Champion Chicken Salad

I wont lie, when I first saw this recipe I sort of giggled at the name. However, when you sit down and actually read the ingredients, you start to get it. It's a very protein & fiber rich dish, perfect for the lunch hour.

Recipe from my email (the print out doesnt list the source).
Yields 4 servings.
231 calories per serving.

1/4 c low fat yogurt, plain
1/4 c reduced fat ranch dressing
1.5 c chicken, cooked & chopped
.5 c broccoli, chopped
1/4 c carrots, shredded
1/4 c walnuts, chopped
4 whole wheat pitas

In a small bowl, stir together ranch & yogurt.

In a medium bowl combine chicken, broccoli, carrots, & walnuts.
Pour yogurt mixture over chicken mixture & toss.

Spoon into pitas & enjoy!

Nacho Cheese Chicken Chowder

I love easy Sunday dinners in the fall and winter. Throw a bunch of deliciousness in the crockpot & go about your day. I tend to do a lot of my cleaning on Sunday morning and early afternoon. To have the delicious food smells as Im cleaning & getting my place ready for the week.

Recipe from BHG dot com.
Yields 6 servings.
244 calories per serving.

1 lb chicken breasts, cut into .5 in pieces
2 14.5 oz cans Mexican-style stewed tomatoes
1 10 oz can corn kernals
3 oz Mexican style cheese, shredded

In a slow cooker stir together all ingredients.
Cover and cook on low heat for 4 - 5 hours.

So simple & so delicious. This smelled SO good while it was cooking. It reminded me of my mother's baked mac & cheese.

Red Velvet Cookies

I would consider this to be an indulgence recipe. There was no nutrition information so, Im assuming that they're pretty high in calories. However, I seldom make food like this that's so unhealthy I figured screw it. Why not?

Yields 12 cookies.
Recipe from BHG dot com.

1 1/4 c flour
1/3 c sugar
2 tbsp cocoa powder, unsweetened
1/4 tsp salt
1/2 c margarine, cut up
1 tbsp red food dye
3 oz white chocolate chips
1/4 c milk

Preheat oven to 325.

In a food processor, combine flour, sugar, cocoa powder, & salt.
Cover & process until combined.
Add margarine & food dye until mixture resembles fine crumbs.
Process until mixture is a ball.

Roll into 12 balls & place on a cookie sheet.
Bake for 25 minutes.
Remove from the oven & let cool.

Meanwhile, place milk & white chocolate in a small saucepan & melt.

Dip one side of cookies in white chocolate & place on wax paper to cool.

These were really tasty but, Im brilliant & used too high of heat so my white chocolate turned a little brown. It still tasted just fine but, it wasnt fantastic for aesthetics.


Wednesday, November 16, 2011

Cheeseburger Bake

I wanted to make something fast this Sunday because we had a lot going on this past weekend, primarily on Sunday. For me, Sunday dinner is usually a meal that I like to take the time to prepare. I like the idea of a somewhat decadent Sunday dinner as a way to wind down before the week starts on Monday.

Recipe from Betty Crocker.
Yields 2 servings.
210 calories per serving.

1/4 lb 96% lean ground beef
1/4 c onion, chopped
1/3 c reduced fat cheddar cheese, shredded
1/4 c Bisquick Heartsmart mix
1/4 tsp salt
1/2 c 1% milk
2 egg whites

Preheat oven to 400.
Spray pan with cooking spray.

In a skillet cook beef and onion over medium-high heat for 5 - 7 minutes stirring frequently.
Spread in pan & sprinkle with cheese.

In a small bowl sitr together Bizquick, salt, milk, & egg whites.
Pour into pan.

Bake for 20 minutes.

Sunday, November 13, 2011

Oatmeal Toffee Bars

This recipe was originally for oatmeal caramel bars but, I felt that toffee was a little more seasonal. I, personally, associate caramel with Christmas as opposed to Thanksgiving. I usually do my baking on Saturday but, I had so much to get done yesterday that I ended up doing it on Sunday evening. It worked out well because we had a pretty late lunch today.

Making these was a trip to aroma heaven. These could go for either breakfast or dessert. Yum. I intend to serve them for dessert with Sunday dinner this evening.

Recipe from BHG dot com.
Yields 60 bars.
120 calories per bar.

1 c margarine, softened
2 c brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
2.5 c flour
3 c rolled oats
1 c semi-sweet chocolate chips
1/2 c walnuts, chopped
3 tbsp toffee bits
3 tbsp 1% milk

In large mixing bowl beat margarine with an electric mixer for 30 seconds until whipped.
Add brown sugar & beat well until combined.
Add eggs, vanilla, & baking soda.
Beat mixture until combined.
Beat in flour & then oats.

Press 2/3 of the oat mixture into the bottom of an ungreased baking pan.
Sprinkle chocolate chips & nuts on top.

Preheat oven to 350.
In a medium saucepan combine toffee & milk.
Cook over low heat until toffee has melted.
Drizzle toffee mixture over chocolates & nuts.
Drop remaining 1/3 of oat mixture by tsps over top.

Bake for 30 minutes.

Im so anxious to try these out. They smell so delicious & the perfect autumn treat!

Monday, November 7, 2011

Parmesan Chicken Salad

I havent tried this yet. I made this tonight to have for lunch the rest of the week. It sounds delicious & Im anxious to see justc how filling this will be.

Recipes from BHG dot com.
Yields 6 servings.
194 calories per serving.

1/2 c low fat mayonnaise
1 tbsp lemon juice
2 tsp basil
2.5 c cooked chicken, chopped
1/4 c parmesan cheese, shredded
1/4 c green onions, thinly sliced
Salt & pepper to taste

In a small bowl, stir together mayonnaise, lemon juice, & basil; set aside.

In a medium bowl combine chicken, parmesan, & green onions.
Pour mayonnaise mixture over chicken mixture & toss.
Season with salt & pepper.

Brownie Cookies

Im a huge brownie fan. I stored these in the freezer after we ate them for dessert last night. I find that they're just as great re-heated. The other wonderful thing about this recipe is that you get regular sized cookies for under 100 calories a pop.

Recipe from BHG dot com.
Yields 24 cookies.
73 calories per cookie.

1 c flour
1/4 tsp baking soda
1/4 c margarine
2/3 c sugar
1/3 c cocoa powder
1/4 c brown sugar
1/4 c 1% milk
1 tsp vanilla
Cooking spray
1 tbsp powdered sugar

Mix flour and baking soda & set aside.

In a medium saucepan melt margarine; remove from heat.
Stir in sugar, cocoa powder, & brown sugar.
Stir in milk & vanilla.
Pour into flour mixture & stir until just combined.
Cover & chill for an hour. (Dough will be stiff.)

Preheat oven to 350.
Lightly coat cookie sheet with cooking spray.
Drop chilled dough onto baking sheet.

Bake for 10 minutes.
When cooled, sprinkle with powdered sugar.

Hearty Beef Chili

It's started to get cold outside so, I decided that chili was an excellent idea.

Recipe from Diabetic Living dot com.
Yields 10 servings.
224 calories per serving.

28 oz can diced tomatoes, undrained
10 oz can chopped tomatoes & green chile peppers, undrained
2 c tomato juice
2 tbsp chili powder
1 tsp ground cumin
1 tsp oregano
3 cloves garlic, minced
1.5 lbs beef stew meat, cut into 1 in cubes
2 c onion, chopped
1.5 c celery, chopped
1 c green pepper, chopped
2 15 oz cans black beans
cheddar cheese & sour cream to top

In a crockpot combine undrained tomatoes, tomato juice, chili powder, cumin, oregano, & garlic.
Stir in the meat, onion, celery, & green pepper.

Cover & cook on low for 8 - 10 hours.

Add beans 30 minutes before serving.

Spoon into a bowl & top with a little sour cream & cheddar cheese.

Wednesday, November 2, 2011

BLT Wrap

This is something that I made for lunch during the week. When I first started doing all of this cooking, ideally I wanted to have 2 separate dishes for lunch during the work week. Im finding that I have leftovers from either the previous week or from Sunday dinner so food was starting to go to waste. Therefore, I started making one lunch a week & eating the leftovers from the week before. This still gives me variation for my lunches at work, which keeps me from eating crappily.

I havent actually tried this dish yet but, Im packing it in my lunch for tomorrow. Also the reason why the photo shows it with the lettuce wrapping as one would eat it.

Yields 2 wraps.
160.7 calories per 2 wraps.
Recipe from Skinny Taste dot com.

4 slices of bacon
1 medium tomato, diced
1 tbsp light mayonnaise
1 large iceberg lettuce leaf, shredded, plus 2 more to wrap salad in
pepper, to taste

Combine all ingredients, except 2 leaves of lettuce.
Spoon half of the mixture onto a lettuce leaf & wrap.

Very fast!

Monday, October 31, 2011

Homemade Biscuits

Another recipe from one of my new cookbooks. I served this with the meat sauce I made last night & these were perfect for dipping. I actually altered the recipe a little because I didnt have buttermilk & thought that these should be a little more garlic-y; mostly because they were served with Italian.

Yields 12 servings.
208 calories per serving.
Recipe from Secrets Of A Skinny Chef.

3.5 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 paprika
10 tbsp margarine, cut into 1 in pieces
1 c 1% milk
Olive oil spray
Garlic powder

Preheat oven to 400.

Place the flour, baking powder, baking soda, salt, & paprika in a bowl & mix well.
Add the margarine & stir well until pea size crumbs form. (This step was a pain in the ass because I used a whisk like an idiot.)
Add the milk & use an electric hand blender until dough forms.

Form 12 balls & place on a cookie sheet greased with cooking spray.
Spray the top of each ball with olive oil spray & sprinkle with garlic powder.
Bake 15 - 20 minutes until rolls are baked through.

Spaghetti & Meat Sauce

This is another recipe from one of my new cookbooks Cook Yourself Thin, Faster. We havent had spaghetti together ever & I thought that it was rather fitting. This meat sauce was so good.

I altered the recipe a bit because my boyfriend really is not a big fan of onions & Im not a fan of eggplant so those were omitted.

Yields 6 servings.
181 calories per serving.
Recipe from How To Cook Yourself Thin, Faster.

1 tbsp olive oil
1/2 lb 93% lean ground beef
1 tsp salt
1/4 tsp pepper
2 cloves garlic, peeled & chopped
2 carrots, chopped
1/4 tsp thyme
1/4 tsp oregano
Pinch of cayenne
4 c tomato sauce
Pinch of sugar
1/2 lb whole wheat spaghetti

Heat the oil in a large pan over medium high heat.
Add the beef and cook, stirring frequently, until the meat is browned.
Season with half the salt & pepper.
Remove the meat into a small bowl & set aside, leaving a tbsp of drippings from fat in the pan.

Lower heat slightly & add garlic & carrots.
Stir frequently until golden brown.
Season with remaining salt & pepper, herbs, & cayenne.
Stir in tomato sauce & sugar.

Return meat to the pot.
Stir, bring to a boil, cover, & lower the heat to simmer.
Simmer for 30 minutes.

Meanwhile cook pasta according to directions on the box.
Serve sauce over pasta.

Friday, October 28, 2011

Cauliflower Gratin

This was the side dish I served with the basil chicken. It helped the meal to be very filling. All three of us had one serving & were done. This wasnt incredibly fast but, it sure was delicious.

Yields 4 servings.
185 calories per serving.
Recipe from Eating Well dot com.

4 c cauliflower florets (about 1/2 large head)
1.5 c skim milk
1/4 tsp salt
1/2 c dry breadcrumbs
3/4 c sharp cheddar, shredded
1/2 tsp extra-virgin olive oil
2 tbsp flour
1 tsp mustard
1/4 tsp pepper

Preheat broiler.

Bring cauliflower, 1 1/4 c milk, & salt to a boil over medium-high heat.
Reduce heat, cover & simmer for 5 minutes.

Meanwhile, combine breadcrumbs, 1/4 c cheese, & oil in a small bowl.
Whisk flour & remaining 1/4 c milk in another small bowl until smooth.
Stir mixture in the pan & cook, stirring until thickened.
Stir in remaining 1/2 c cheese, mustard, & pepper.
Sprinkle with the bread crumb mixture.

Broil 1 - 2 minutes.

Basil-Tomato Chicken

My darling friend Sarah was on leave from the Navy. Our original plan was to have some drinks & watch a movie; just have a mellow night. Unfortunately, time became rather limited so I decided that Id make her some dinner instead.

This is a recipe that Id meant to make earlier in the week but, didnt have the time for. So, in a way, the time constraint was a blessing in disguise.

Yields 4 servings.
170 calories per serving.
Recipe from daily emails.

1.5 lbs chicken breast
Non-stick cooking spray
1/8 tsp salt
1/8 tsp pepper
1/4 c basil
14.5 oz can no-salt added diced tomatoes
10 oz spinach, washed
2 tbsp parmesan cheese

Cut chicken into strips.
Coat an unheated skillet with cooking spray.

Cook and stir chicken in skillet for 5 minutes.
Sprinkle with salt & pepper.
Add tomatoes and basil; heat through (about 5 minutes).
Remove from heat.

Add spinach; toss until wilted.
Sprinkle with cheese.

This was a fast dish, ideal for a weeknight.

Wednesday, October 26, 2011

Asparagus with Red Peppers

I made this as a dinner side last night. It's not my most favourite thing that Ive made but still tasty, quick, & simple.

Yields 10 servings.
56 calories per serving.
Not sure where the recipe is from.

3 lbs fresh asparagus
2 tbsp olive oil
1 lg onion, quartered & thinly sliced
2 cloves garlic, minced
1/2 c red pepper, finely diced
1/4 tsp salt
1 hard boiled egg

Cut and discard bases from asparagus & set aside.

In a large skillet, combine asparagus and a small amount of water.
Bring to a boil, cover, & cook for 3 minutes.
Drain well, set aside, & drizzle 1 tbsp of olive oil over.

Meanwhile, in a separate skillet, cook onion, garlic, & remaining tbsp of olive oil.
Stir in red pepper & salt.
Spoon onto of asparagus.

Dice hard boiled egg & sprinkle over top.
Serve warm.

I ended up tossing all of this together because I wanted the flavors to mix a little more. Next time I make this, Ill probably cut the asparagus in half to make it a little easier to eat as a side dish.

Monday, October 24, 2011

Garlic Mustard Green Beans

I actually meant to make this as a side for our dinner last night but Id forgotten about it. Instead, I made it tonight as my dinner & a side for my fella. To me, this is more than enough as a main dish because it's full of protein. I also must say that the garlic & mustard together is quite a nice taste; a new one for me.

Id call this a quick dinner for a weeknight despite the fact that trimming that many green beans are the bane of my existence. That's how much I love green beans, though.

Recipe from
Yields 12 servings.
41 calories per serving.

2.5 lbs fresh green beans
3 slices of bacon (I used center cut; less fat!)
1 medium onion, thinly sliced
3 cloves garlic, minced
4 tsp brown mustard
1/2 tsp pepper
1/4 tsp salt

Wash & trim green beans.
Cover & cook in a large saucepan with a small amount of boiling water.
Drain beans, rinse with cold water, & set aside.

Meanwhile, cook bacon in a skillet until crisp.
Remove bacon from pan, reserving drippings, and drain on a paper towel.
Crumble & set aside.

Cook onion & garlic in bacon drippings over medium heat for 3 minutes.
Stir in mustard, pepper, & salt.
Cook for about 30 more seconds.

Pour onion mixture over beans & toss.
Sprinkle with bacon.

Sunday, October 23, 2011

Parmesan Rolls

With the kielbasa dish that I made tonight, I felt like biscuits were the perfect side dish on this cool fall evening. Ive found quite a fondness for making biscuits from scratch. I may actually try bread next, or eventually. Haha.

Recipe from
Yields 13 rolls.
143 calories per serving.

3/4 c 1% milk
2 tbsp olive oil
3 c flour
1/2 tsp salt
1 egg
1 c parmesan
1 tsp black pepper

Preheat oven to 400.

Bring 3/4 c water, milk, & oil to a boil.
Combine flour & salt in a bowl.
Add liquid & stir until mixture resembles a thick paste.

When dough is cool enough to touch, add egg & knead until fully absorbed.
Add parmesan & pepper & knead to combine.

Dust work surface with flour and roll dough into a 1 inch thick log.
Slice into 11 pieces & place on a cookie sheet that's been coated with cooking spray.
Bake for 20 minutes.

Kielbasa & Bean Dish

We just got a crockpot this week so, I thought it would be suiting to take advantage of it for Sunday dinner. Im of Polish descent so kielbasa has always been part of my fall food intake. I actually wanted to visit the Polish deli that my grandfather frequents whenever he makes his kielbasa dish but, there just wasnt time this week. For Thanksgiving for sure!

Recipe from
Yields 8 servings.
195.8 calories per serving.

4 14.5 oz cans fat-free chicken broth
1 lb turkey sausage
15 oz can pinto beans, drained
15 oz can black beans, drained
4 medium carrots, chopped
3 stalks celery, chopped
1 lg onion, chopped
14.5 oz can diced tomatoes, undrained

Mix all ingredients, except tomatoes, in a crockpot.
Cover & cook on a low-heat setting for 6 hours.

Stir in tomatoes.
Cover & cook on high-heat setting for about 20 more minutes.

Sunday, October 16, 2011

Stir-Fried Garlic Broccoli

Another recipe from Secrets Of A Skinny Chef. This one is much quicker but, it's also a side dish & by default, at least to me, side dishes are always faster to prepare.

I wish that this were a little more garlicky but, that could be part of my garlic addiction. Definitely delicious, especially for such a small calorie count.

Yields 4 servings.
111 calories per serving.
Recipe from Secrets of a Skinny Chef.

3/4 c reduced-sodium fat-free beef broth
2 tsp cornstarch
2 cloves garlic, minced
2 tsp fresh ginger, grated
1 tbsp reduced-sodium soy sauce
1 tsp brown sugar
1 tbsp sesame oil
1 head broccoli, cut into florets

Place broth, cornstarch, garlic, ginger, soy sauce, & brown sugar in a medium bowl.
Whisk until smooth.

Heat a large skillet over high heat.
Add the oil & broccoli.
Cook 4 - 6 minutes, until broccoli starts to brown.
Reduce to low heat.
Add the sauce and cook 1 -2 minutes longer, until a thick sauce forms.

Serve immediately.

Just like Chinese take out!

Mac and Cheese with Shredded Chicken & Cauliflower

My best friend, Lauren, who is one of the most supportive friends ever bought me 3 cookbooks for my birthday this year. This recipe is from one of them, entitled Secrets Of A Skinny Chef. It was totally delicious and a little more involved than the past few Sunday dinners Ive made but, totally worth it.

I suggest that you use all fresh ingredients because it really adds to the flavors. This dish is definitely for cheese lovers. Let me just say that Im as big a fan of cheese as I am garlic.

Yields 6 servings.
400 calories per serving.
Recipe from Secrets Of A Skinny Chef.

8 oz whole wheat penne
2 c cauliflower florets
2 boneless, skinless chicken breasts
1/2 tsp salt
1 tsp mild chili powder
1/4 tsp garlic powder
1/4 tsp black pepper
2 tbsp margarine
2 cloves garlic, minced
3 tbsp whole wheat flour
1/4 tsp nutmeg
1.5 c skim milk
3 c part-skim mozzarella cheese, shredded

Preheat oven to 400.

In a sauce pan, cook pasta for 5 minutes less than the package instructions indicate. (I did about 6 minutes.)
Drain & set aside.

Coat a large piece of aluminum foil with cooking spray.
Wrap the cauliflower in the foil.

Cover a baking sheet with aluminum foil & coat with cooking spray.
Place chicken on baking sheet & sprinkle with salt, chili powder, garlic powder, & pepper.

Bake the chicken & cauliflower for 15 - 20 minutes.
Remove from the oven & set cauliflower aside.
Shred chicken & set aside.

In the same pan that you cooked the pasta in melt margarine over medium-low heat.
Add minced garlic, flour, & nutmeg.
Wisk mixture in the pan until a thick paste begins to form.
Continue cooking 2 - 3 minutes until the paste starts to leave a coat on the inside of the pan.
Gradually add milk, whisking constantly, until a thick sauce starts to form.
Add the mozzarella and stir until it melts.
Turn off the heat & add pasta, chicken, & cauliflower & stir so that all ingredients mix.
Serve immediately.

Look how freakin' cheesy that is! And for only 400 calories? How can you say no to that?

Sunday, October 9, 2011

Bacon Mashed Potatoes

My boyfriend is a HUGE fan of bacon, as most men are. Not to mention, he always tells me that his favourite side is anything potato related so, this seemed ideal for him. This is a perfect side dish for any sort of meat entree & it's lightened up so, bonus!

Yields 4 servings.
140 calories per serving.
Recipe from Eating Well dot com.

1 lb potatoes, cut into 1 inch chunks
2 slices center cut bacon
1/3 c 1% milk
1/2 tsp salt
1/4 tsp pepper
1/3 c reduced fat sour cream

Place potatoes in a large saucepan and cover with 2 inches of water.
Bring to a simmer over medium-high heat.
Reduce heat to medium, partially cover, & let potatoes cook for 10 - 12 minutes.
Drain & transfer to a large bowl.

Meanwhile, cook bacon in a skillet over medium heat until crisp.
Crumble when cool enough to handle.

Mash the potatoes, milk, salt, & pepper until the liquid is incorporated but potatoes are still chunky.
Fold in sour cream & bacon.

Burgers with Roasted Garlic & Rosemary

Another garlic lovers recipe. And it's a really fast one. The only alteration I made to this recipe was broiling the patties for 7 minutes on each side instead of 5. My boyfriend likes his burgers well done. All in all, really delicious and pretty quick. I would make these on a weeknight. Also, I was starving so, I forgot to photograph these. Sorry, guys. :/

Yields 4 burgers.
293 calories per serving.
Recipe from Skinny Taste dot com.

1 whole bulb garlic
1 lb 93% lean ground beef
2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
4 whole wheat hamburger rolls

Preheat oven to 400.

Wrap garlic bulb in foil & roast in oven for 45 minutes.
When cool enough to handle peel away foil & squeeze cloves from papery skin into a large bowl.
Add beef, rosemary, salt, & pepper.
Mix well to combine.

Preheat oven to broil.
Shape mixture into 4 patties and place on baking sheet.
Broil for 7 minutes on each side.

Place on hamburger rolls & add condiments of your choice.


Another random few notes. I toasted our hamburger buns & we ate these with ketchup & brown, spicy mustard.

Aspargus Chicken Salad

When I got this recipe in one of my daily emails, I thought it sounded interesting. Again, this is using ranch as a "dressing" of sorts. I figured since my last experience with ranch as a "dressing" was a good one, Id try another recipe out.

Recipe from Better Recipes dot com.
Yields 6 servings.
272.5 calories per serving.

2 chicken breasts, cooked & diced
2 c asparagus, cooked & cut into 3/4 in pieces
1/4 c ranch dressing

Mix all ingredients in a small bowl.

Completely easy.

Egg Salad

There's nothing super fancy about this other than the fact that it's slimmed down quite a bit. No complaints on this recipe & Im stoked to try it for lunch this week!

Recipe from Eating Well dot com.
Yields 4 servings.
289 calories per serving.

8 lg eggs, hard boiled
3 tbsp non-fat sour cream
1 tbsp reduced fat mayonnaise
1 tbsp grainy mustard (I used Gulden's brown mustard)
4 scallions, chopped
salt & pepper, to taste

Scoop out egg yolks & place 2 in a bowl.
Reserve the rest for another use.

Chop egg whites & reserve in a large bowl.
Mash the yolks with a fork.
Stir in sour cream, mayonnaise, & mustard.
Add mixture to chopped egg whites.
Mix in scallions, salt, & pepper.

Tuesday, October 4, 2011

Broccoli & Chicken Casserole

A very filling dinner that was reasonably simple. The most time consuming thing was cooking the chicken. Personally, if Im going to cook, Im going to cook every part myself. I try to use all fresh ingredients.

Yields 6 servings.
290 calories per serving.
Taken from Better Homes & Gardens via Better Recipes dot com.

4 oz noodles (I used whole wheat angel hair pasta)
2.5 c chicken, cooked & chopped (about 2 breasts)
1 can cream of mushroom soup
10 oz broccoli
1/2 c skim milk
1/2 c cheddar cheese
1 tsp basil
1/8 tsp pepper

Cook noodles according to package.
Preheat oven to 350.

Stir together noodles, chicken, & broccoli.
In a separate bowl mix soup, milk, cheese, basil, & pepper.
Transfer noodle mixture into a baking dish & pour soup mixture on top.

Bake covered for 45 minutes.
Sprinkle with paprika.

Tuscan Style Tuna Salad

As I said in my previous post, lunches in my house were all about some tuna salad. This is a bit of a different twist, as it uses no mayonnaise at all. This dish is very protein-rich & lean. It's perfect for lunch because it's filling with a very small amount.

Yields 4 servings.
253 calories per serving.

2 6oz cans chunk light tuna in water, drained
1 15 oz can small white beans
10 cherry tomatoes, quartered
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1/4 tsp salt
pepper, to taste

Combine all ingredients & stir gently.
Refrigerate until ready to serve.

Really fast & again, Im a fan of refrigerating tuna AND chicken salad for a day or two. However, I did have this for lunch today & it was scrumptious!

Lighter Chicken Salad

I love love LOVE chicken salad. My best friend is actually the one who introduced it to me many years ago. I know that that sounds retarded but, in my house growing up, it was always tuna.

I havent actually tried any of this yet this week because I like to let chicken salad sit for a day or two before consumption. I dont know if it's all in my head but it always tastes better after it sits.

This is my first full week off of Nutrisystem lunches so I guess we'll see where I am at the end of the week.

Yields 3 servings.
169.4 calories per serving.
Taken from

2 boneless, skinless chicken breasts
1 chicken bullion cube
1/4 onion, chopped
2 celery stalks, chopped
3 tbsp light mayonnaise

In a medium saucepan place chicken, half the celery, & half the onion and cover with water (I used about 2 cups.)
Add bullion cube & cook over medium heat covered for about 20 minutes.
Once cooked through remove chicken & let cool.
Reserve chicken broth.

Cut chicken into small pieces & place in a bowl.
Add remaining celery & onions as well as mayonnaise and 1/8 reserved broth.
Mix well.
Refrigerate until ready to serve.

Im anxious to have this for lunch tomorrow!

Roasted Red Potatoes with Bacon & Cheese

Another quick & easy side dish from This a website that sends me emails daily with recipes. They're not always low-cal/fat but, often they're easy to slim down. This one wasnt one that needed slimming, though. This was probably one of the faster sides Ive made lately.

I was actually sort of on the line about the ranch. Im really weird about using ranch as a "sauce", per say. Im a believer in ranch is for dipping or for salads. This definitely defeated that mode of thought.

Yields 6 - 8 servings.
202.9 calories per serving.

1/2 c light ranch dressing
1/2 c reduced fat cheddar cheese, shredded
1/4 c bacon bits
2 lb small red potatoes, quartered

Preheat oven to 375.

Mix ranch, cheese, & bacon bits in a large bowl.
Add potatoes & toss.

Transfer to a baking dish.
Bake for 45 minutes.

I topped with a little bit of pepper. Just added a little extra flavor

Sunday, October 2, 2011

Oatmeal Spice Muffins

Normally Saturday morning I like to bake or just make breakfast. Unfortunately, I had so much to get done yesterday that I didnt get a chance to do anything cooking/baking wise until later in the evening. My boyfriend had a friend of his over & they were playing video games & bsing so, I decided to get my baking in then. Haha.

These muffins are delicious & filling & would probably be an amazing breakfast or dessert. They're a little too rich to just be a snack.

The only real pain in the ass wait waiting for the oats & milk to set but that's merely because Im impatient and if Im going to cook/bake, I dont want to wait around for things but, that's me.

The aroma in the kitchen while these were baking was intoxicating. It smelled just like fall & it was kind of perfect because yesterday was the first day it actually felt like fall outside.

Yields 10 muffins.
217 calories per muffin.

1 c rolled oats
1 large egg
1 c milk (I used 1%)
1/2 c margarine, melted
1/2 c brown sugar
1 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 c chocolate chips

Combine milk & oats & let stand for an hour.

Preheat oven to 400.
Line a muffin tin with 10 wrappers.

Stir in sugar, egg, & margarine into oat mixture.
Pile all remaining ingredients atop the mixture & stirring until just combined.
[DO NOT stir too well or muffins will become tough; nothing worse than a bad ass muffin!]

Divide batter evenly amongst muffin cups.

Bake for 25 minutes.

Tuesday, September 27, 2011

Loaded Twice-Baked Potatoes

This recipe takes a little bit of prep but is totally worth the end result. These can be made as an entree of even a snack for a party. I serve them as entrees because you can have more than one & not feel super guilty about all of the tastiness that you've just inhaled.

You may have some left over stuffing. I always save it & have it for lunch the next day. It's good cold or hot. Then again, Im a fan of cold pizza as a hangover cure, or just for the hell of it so, that may or may not be up your alley.

Yields 4 servings.
274 calories per serving.
Taken from Eating Well dot com.


4 potatoes
8 oz 96% lean ground beef
1 c broccoli florets, finely chopped
1 c water
1 c reduced-fat cheddar cheese, shredded
.5 c reduced-fat sour cream
.5 tsp salt
.5 tsp pepper

Pierce potatoes with a fork & stick them in the microwave.
I have a nifty potato setting on my microwave so I cook them two at a time.

Brown meat in a large skillet over medium-high.
Transfer to a large bowl & wipe out the skillet.
Turn the heat up to high.
Add broccoli & water to the pan, cover, & cook for 5 minutes.
Add to the meat.

Cut the top third off of the potatoes.
Scoop out the insides into a medium bowl.
Place potato shells into a baking dish.

Add 1/2 c of cheddar, sour cream, salt, & pepper to the potato insides & mash with a fork.
Add mixture to broccoli mixture & stir to combine.

Evenly divide mixture among the potato shells & top with the remaining cheese.
Place in oven at 450 for 20 minutes.

Roasted Broccoli with Garlic

Here I go again, tending to my garlic love affair. My boyfriend loves this as a side & we ate the entire side because it's so damned good. Not to mention fast, which is always a plus if you've got a complicated or time-consuming entree. Hell, Id probably just make this as a snack.

I sprinkled a little bit of parmesan on top when I was serving this, also. I love cheese almost more than I love garlic. [It's a pretty hard choice for me. Haha.]

Yields 4 servings.
126 calories per serving.


1.5 lbs broccoli florets
6 cloves garlic, smashed
2 tbsp extra virgin olive oil
salt & pepper, to taste

Preheat oven to 450.

In a mixing bowl combine broccoli, olive oil, garlic, salt, & pepper.
Transfer to a baking dish & sprinkle with shredded parmesan cheese.

Roast for about 20 minutes.

See? So fast!