Secret Recipe Club: Banana Coffee Chai Smoothie

.  So, this post is a debut of sorts.  A smoothie debut, to be exact.

As I've mentioned many a times before, SRC has been a way for me to broaden my baking and [very limited] culinary horizons.  And this month's assignment was most certainly a way to do just that.

From Brazil to You, published by Denise, is a blog dedicated to well, Brazil!  Denise was born and raised in Brazil but soon transplanted to the United States when she married her husband in 2002.  Since then, with extensive experience in the culinary industry, Denise has used her blog as a platform to share with her readers both classic and modern Brazilian dishes, as well as tid bits of information about her home country!

Searching through Denise's array of recipes was undoubtedly eye opening, how had I not heard of SO many wonderful things?!  From Arroz de Forno Cremoso (Baked Rice Casserole), Macarronada com Requeijao (Brazilian Mac and Cheese), and Bolo de uba com Coco (Coconut-Cornmeal Cake), it'd be an understatement to say it took me a few days to finally decide on what I just had to make from Denise's intriguing recipes.

But lately I haven't been in much of the baking mood, I think it may be that I'm trying to get on track with the whole wedding diet thing?  Or maybe because the weather seems to be turning towards the warmer side of life, which doesn't have me craving those comfort foods quite like the winter months.

So when I came across Denise's Drinks section, I knew what I had to try.

Banana Coffee Chai Smoothie.

Uh hello, how can you pass that up?

Sadly, and not sure how it's possible, but I've never made a smoothie before.  In my life.  Slightly pathetic, huh?  But I must say, if I was going to pop my smoothie-cherry, I wouldn't have wanted it to be with any other smoothie but this one.

Smoothie Selfie!

From the yummy banana to the spiced chai, subtle coffee flavor, and a drizzle of hot fudge sauce that brings it all together, this beverage hit that 'summer' feeling for me.  A refreshingly healthy smoothie perfect for a cool down moment on the hot summer days that I'm positive will eventually make their way to Chicago.

So thank you SRC and From Brazil to You for once again showing me the wonders of this blogging world I would have otherwise never known.  Until next time!

My Notes:

• I used Light Vanilla Silk (soy milk) for the milk in this recipe.  It was absolutely wonderful if you're looking for a scrumptious dairy substitute, less calories, and more calcium!

Adapted from From Brazil to You

Ingredients:

1/2 c. hot water, divided

1 Chai tea bag

1 tsp. instant coffee

1 large fresh or frozen banana, cut into chunks

1/2 c. milk

Pinch of ground cinnamon

Pinch of ground nutmeg

Pinch of ground ginger

2 to 4 tbsp. sugar, honey, or sugar substitute

4 iced cubes

Hot Fudge Sauce (optional)

Directions:

1. Boil water and divide into 1/4 cup each.  Place the Chai tea bag in one cup and the instant coffee in the other.  Let brew for 3 to 5 minutes.  Squeeze out teabag and discard.  Pour the brewed tea and coffee into a blender.  Add banana, milk, cinnamon, nutmeg, ginger, and sugar, and puree until smooth.  Add iced cubes and pulse just until ice is crushed. 
2. Warm hot fudge sauce until drizzling consistency.  Drizzle sauce along sides of serving cups.  Divide smoothie into cups and serve immediately.

Yield: 2 servings

An InLinkz Link-up

Sunday Special: Bagel & Lox Breakfast Casserole

.  I know, what is going on at LSM?

I don't think two savory posts in a row has ever happened here.  But not to worry, I have absolutely zero intentions of changing my focus to cooking.  Sorry, not happenin', Robbie.

But you know how sometimes you can just kind of 'sweet' yourself out?  Probably not, because most likely you don't live with a baker.  But trust me, it can happen.  Hard to imagine, but it can.  And I think I made just one [or three] too many sugar-coma goodies in the past few weeks.

But why haven't you seen any of these creations?  Well...they were flops.  Not sure what was going on in my baking world as of late, but I had a couple of misses I didn't think were blog worthy [e.g., Oreo Cream Brownies].  So in addition to making a lot of desserts, the fact that they didn't turn out was a little disheartening.  Thus, apparently my taste buds turned to the savory to give myself a break.

Plus, Robbie recently started on his new audit client, which happens to be out in Northbrook, IL.  Though only a short 20-some miles away, horrendous Chicago traffic turns the drive into about an hour long [or more].  Hence, Robbie leaves at the crack of dawn just to make it in to work on time.  Thanks Deloitte...

So in efforts to pull ahead in the race for fiancé of the year, I made this casserole twice in the past two weeks as Robbie's on-the-go breakfast.  Throw it in a microwavable bowl/cup and voila: a hot, easy, travel-size breakfast for the car ride.

But let's get into the deets of what actually makes this dish so desirable that Robbie requested I make it again [because the first time he didn't have a choice].  

Bagels.  Smoked Salmon.  Cheese.  And Chives.

All mixed together [with a few other tasty ingredients] recreating the ever-so-famous NYC Bagel & Lox combination in one dish.  A truly hearty, yet healthy, flavorful breakfast that Robbie seriously couldn't get enough of.

I, on the other hand, might have smoked salmon myself out.  So I'll be making some cookies today ☺️  .

My Notes:

• Since the bagels are a main component, use the best quality bagels you can.  Also, don't be afraid to try out different flavors of bagels, too!  But for the first go around, going plain is probably best and then you can adapt next time.
• To go along with those bagels, also be sure to use the best quality salmon you can.  Yes, smoked salmon is not cheap.  But it will make a difference in this dish that will last you quite a while!

Adapted from Better Homes and Gardens

Ingredients:

1/4 c. butter, melted

8 c. (about 4 to 6) plain bagels, cut into 1-inch pieces

1 (3 oz.) package smoked salmon, cut into small pieces

4 oz. Swiss cheese, shredded

4 oz. Monterey Jack cheese, shredded

1/4 c. snipped fresh chives

8 eggs, beaten

2 c. milk

1 c. cottage cheese

1/4 tsp. pepper

Directions:

1. Place melted butter in 13x9-inch baking dish to cover bottom.  Spread bagel pieces evenly in prepared dish.  Sprinkle smoked salmon, cheese, and chives evenly over bagels.
2. In a large bowl, combine eggs, milk, cottage cheese, and pepper, and whisk until combined.  Pour over bagel mixture in pan.  With back of a large spoon, gently press down bread pieces to make sure all of the ingredients are moistened.  Cover with plastic wrap and refrigerate for 4 hours up to overnight.
3. When ready to bake, heat oven to 350ºF.  Bake 45 minutes or until set and edges are puffed and golden.  Let stand 10 minutes before serving.

Yield: 12 servings

Per Serving: Calories - 267; Total Fat - 14g; Cholesterol - 176mg; Carbohydrates - 16g; Fiber - 1g; Sugar - 3g; Protein - 17g

A Musselman's GIVEAWAY and Peanut Butter Apple Bites

.  This post is rather over due.  Don't tell Musselman's but I was supposed to have this up last week.  But like most everything these days, the time completely passed by.  Right on past the due date.  But let me 'splain.

As you know, because I've not spared one moment to tell you, wedding consumes every waking thought of mine.  Can you imagine how hard it is to work during the day?!  

But just this last weekend I was in Arizona with my two long time besties from Minnesota and future mother-in-law for what is sure to be one of the most emotionally charged weekends I've been through.  So many weeks leading up to this monumental weekend in the wedding planning process, I've been trying to put all of my thoughts together as well as keep up with the many wedding 'tasks' one must.  So I'll just be honest, it was a miracle I even got that pop-tart post out.  But more on the wedding weekend later.  I'll need a post [and a half] to get through everything ☺️

Plus...it's finally time to get into another giveaway here on LSM.  And yes, it's with Musselman's!

  

And the giveaway is all about...game day goodies!

The package I received included a large jar of Musselman's Apple Butter, a few easy game day recipes, and ...drum roll please....

A Wilton Armetale Grillware Pizza Tray!

This piece of cookware is quite honestly, unbelievable.  The tray can be used for prep, on the grill, on the stovetop, or in the oven, then straight to the table!  A duo of grillware and serve ware, what more could you ask for?!

But not only will you receive this multi-purpose pizza tray,  but also Musselman's delicious apple butter and recipes perfect for the big games!  Think March Madness, people...

Out of my package, I decided I just had to try the easy peasy recipe of Peanut Butter Apple Bites.  Who doesn't love little bite-sized snacks to pop in your mouth throughout the game?  You have to keep that stamina up if you're going to properly cheer, so peanut butter and apple are the almighty couple.

These little bites are basically the inside of a truffle.  Creamy and soft.  Without the fuss of all that dipping!  Don't get me wrong, who doesn't love a chocolatey outside, but the centers are where the magic happens.  So here you are.

And what is that you need to do to get this free package?!  Simple.

Leave a comment below telling me what your favorite game day treat is.  No matter what it may be.  I told you it was simple!

This giveaway will be open until Friday, February 28, so you only have a few weeks to join.  Get commenting!  .

Musselman's GIVEAWAY & Autumn Apple Butter Dip

.  Hello, my lovelies!

It's been a while but the giveaways are back!  I don't know about you all, but I absolutely love these.  And not just because I get free baking stuff sent to me [it doesn't hurt]...but because I get to test of some quality products and let you in on the real deal.  And then, one of you lucky ladies/fellas get some free stuff, too!  It's a win-win for everyone.

You may remember that I've done an Apple Butter giveaway before but Musselman's is always coming up with creative ideas for their products.  So what do we got this time 'round...

Well in honor of my most absolute favorite season, Musselman's went completely Fall and sent me a package of: Apple Butter, four completely Fall recipes with a twist [including Spiced Apple Cake with Orange Glaze, Overnight Oatmeal, and Party Swedish Meatballs], and four decorative mini loaf containers for gifts.

Now even though the above three recipes all sound scrumptious [uh hello, swedish meatballs are perfect for football game days!] but I just couldn't pass up the Autumn Apple Butter Dip because 1) two ingredients?  C'mon.  And 2) who doesn't love snackin' on dips while watching a gamut of Sunday football games?  Hands raised high.  I know.

So the dip it was.  A couple of 'cups', a few swirls, and into the serving platter this very Fall-esque, hint-of-pumpkin dip went.  Served with a platter of Gingersnaps and we've got ourselves a lovely snack.

So what do YOU have to do to get in on this apple butter action?  Well, easy.

Musselman's recently revamped their Apple Butter e-Recipe Book that you must check out!  And when you do, simply leave a comment below on this post telling me which of the de-lish Apple Butter recipes from Musselman's e-Recipe Book that you'd like to try [or already have].  Then, whomever is the lucky winner, will receive the same giveaway package I received, complete with a large jar of Apple Butter to make your favorite recipe!  Again, win-win all around here, folks.

So get browsing and leave a lovely comment.  You have until October 26, 2013, to enter so there's no time to waste.

Happy baking!

P.S. head on over to the Musselman's website to view the Autumn Apple Butter Dip recipe featured here, it's worth the click!  .

Secret Recipe Club: Tzatziki Dip

.  Hello, my dearies!

It's SRC time and my how time has flown in 2013.  Can you believe we're already two months through this year?  Because I can't.  I say this time and time again, so why not one more : I don't know where the time goes.  But I can't really complain about it because it indicates that life is happening.  At least I'm not bored out of my mind, right?

 

I have so much to catch you up on but I must save it for my next post, because this post is dedicated to my beloved SRC club.  And Simply.Food.  Who you can correctly assume was my February assignment.

Not gonna lie, Simply.Food and LSM could not have been more opposite in terms of context.  Simply.Food is well...healthy.  Healthy in a vegetarian aspect.  And if you've only taken a glimpse at my recipes, you'd see that LSM thrives off of butter, sugar, and more butter.  But the purpose of SRC is to broaden your culinary horizons, so no complaints here!  And who can't use a little more healthy in their lives?  I mean, really. 

Browsing through Simply.Food's recipes, I stumbled upon a review conducted on Total Greek Yogurt and it stopped me in my tracks.  A while back I went through a greek yogurt phase, eating it at every dinner [with some honey and fruit].  I went nuts for it.  And at the time I was running quite a bit, so the healthy and protein packed snack always hit the spot.  Unfortunately I never did much else with it but I know it can be used as a healthy subsitute in many recipes.  So here was my chance to see the savory side of greek yogurt.

And apparently Simply.Food and I had the same idea, because the blogger subsituted the greek yogurt in her classic tried and true Tzatziki Dip recipe and came up with this dandy creation.  I've had tzatziki a handful of times, and even tried making my own tzatziki sauce, but it didn't quite turn out like I had hoped.  So here was to hoping Simply.Food had a better recipe than I did!

The dip itself is so refreshing, filled with cold bits of grated cucumber.  The greek yogurt is uber creamy and thick and the secret ingredient [or at least in my mind] is the garlic-y paste you create out of garlic cloves.  This way, the garlic flavor seeps into the whole dip, finding it's way into every bite.  Mmhmmm!  I ate the dip with pita chips but I can imagine any type of carby goodness would be great.  Or you could be all healthy and use veggies, too.  Either way, this dip will be perfect for when the warm weather rolls around or if you're just looking for a healthy alternative right now. 

So thanks again, Simply.Food, glad to be a part of SRC with you!  .

From Simply.Food

 

Ingredients:

500 g. greek yogurt

1/2 of a cucumber

1/2 tsp. salt

1 tbsp. extra virgin olive oil

2 cloves of garlic

1 pinch paprika

 

Directions:

1. Pour the greek yogurt into a large serving bowl and mix well. 
2. Peel the cucumber and cut in half.  Remove the seeds and grate the cucumber half; set aside on a paper towel to drain some of the excess liquid.
3. Peel the garlic and finely mince to create a smooth paste; set aside.
4. Add the grated cucumber, garlic, olive oil, and salt to the greek yogurt and mix well.
5. Cover the bowl with plastic wrap and refrigerate for 1 hour.  Sprinkle with paprika before serving.



Secret Recipe Club: Baked Pumpkin Pie Oatmeal

.  Before I get into this delicious, Fall-ey oatmeal.  I have to ask.

Have you entered my giveaway?  If you haven't, do it now.  If you have, then keep reading ☺

And now for the even better stuff: SRC.  Yep, it's that time again!

For October, I was matched with Debbie Does Dinner...Healthy & Low Calorie.

Uh oh...

As we know, LSM isn't exactly about cutting things out, particularly butter, sugar, you name it.  More is more in LSM terms.  Right?  Right!   But the moment I started browsing through Debbie's recipes, I knew there wouldn't be a problem.

To breakfast, lunch, dinner, and even dessert, Debbie has it covered.  I had my eye on a few things, including [Slow Cooker] Creamy Chicken Tortilla Soup, Cuban Quesadillas, and Pumpkin Sloppy Joes [because that just sounds interesting!].  Too bad I don't rarely cook!  I may have to try that slow cooker recipe though, even that can't be too difficult for me.

Anywho, after much debate, I settled upon this Pumpkin Pie Oatmeal because 1) I'm obsessed with anything pumpkin, 2) it's Fall, and 3) breakfast items = my faaaaavorite.  Even though I rarely eat breakfast.  Ironic.

I whipped this recipe up in a jif one morning before Robbie left town for work.  I figured he needed a good send off to the airport and we're both pumpkin lova's, so this was a no brainer.

The dish is rather hearty, with a texture somewhat similar to bread pudding.  And the spices, pumpkin, and oatmeal all marry together in a matter of minutes to create a wonderful morning treat.  From the reviews on Debbie's blog, everyone kept saying the pecans really made the dish. And lo' and behold, they really did!  That little crunchy nuttiness really brought everything together, so don't you dare leave them out.  Unless you have to.  Get me?

Thanks Debbie for the wonderful and healthy breakfast recipe!  Until December!  .

My Notes:

• Unfortunately I couldn't find any small containers of apple cider [and I knew a big gallon of it would go to waste] so I ended up using apple juice instead.  However, as you'll notice by the ingredients list, this dish is more on the sweet side and so I think the apple juice added just a tad too much sugar.  I think the apple cider would have a much deeper note [if that makes sense], so if you can, stick with that!

From Debbie Does Dinner...Healthy & Low Calorie

Ingredients:

1 c. pumpkin puree

1 c. apple cider

2 eggs

1/2 c. milk

1/4 c. honey

2 tbsp. maple syrup

2 tbsp. butter, melted

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1-3/4 c. old fashioned oats

1-1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. baking soda

1/2 c. pecan halves

Directions:

1. Heat oven to 350°F.  Grease an 8x8-inch pan with nonstick cooking spray; set aside.
2. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin pie spice, and vanilla extract until smooth.  Stir in oats, baking powder, salt, and baking soda.  
3. Pour into prepared dish and sprinkle with pecan halves.  Bake 40 to 45 minutes or until set.  Serve with maple syrup or honey.

Yield: 9 servings

Improv Cooking Challenge: Streuseled Zucchini Bundt Cake

.  What a crazy busy week for LSM, huh?  Three posts in one week?  We're coming up on the limit.

But for one reason or another [apparently I felt ambitious] I decided to participate in all three clubs this month: SRC, TWD, and featuring in today's post, ICC.  And they all happened to be due the same week.  Go figure.

Most of you have probably forgotten I'm a part of ICC [or maybe you even forgot what ICC is] because it's literally been months since I last participated.  And to be honest, this is probably my most favorite club because it forces you to get those creative juices flowin'.  And who wouldn't have fun with that?!

Anywho, this month's ingredients were a bit tricky...

Zucchini and Brown Sugar

Not gonna lie, I initially thought I would sit out again for this month because it appeared like this would be a savory challenge.  But then I thought 'Hey!  This is called a challenge for a reason!' [and yes, I really did think that].  So here we are!

I wouldn't say I came up with anything ground breaking, but I guess this recipe is a bit different!  I actually had a hard time finding any recipes that used both zucchinis and brown sugar, but thanks to my tried and true Taste of Home Cookbook, I bring you Streuseled Zucchini Bundt Cake.  Nom, nom, nom.

The cake itself is rather simple, a plain vanilla cake made uber moist due to the addition of the zucchini.  But the fun and flavor comes from the cinnamon-raisin streusel ribboned throughout the bundt.  A simple glaze drizzled across the top serves as 'the cherry on the top.'  And together, these elements make a wonderful, comforting breakfast treat paired perfectly with a piping hot cup of coffee.  Can the weekend be here, already?

Gosh, I love ICC.  Can't wait to see what next month brings!  .

My Notes:

• I omitted the walnuts from the original recipe but after tasting, they definitely are needed.  The cake was still great but it could have definitely used that crunch.  If you don't have to, I wouldn't leave them out.

Adapted from Taste of Home Cookbook

Ingredients:

Cake:

2 c. (about 1-1/2 medium zucchinis) shredded zucchini

1-1/3 c. vanilla-flavored yogurt

3/4 c. sugar

2 egg whites

1 egg

1/3 c. canola oil

3 tsp. vanilla extract

3 c. all purpose flour

1-1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. dry bread crumbs

Streusel:

1/3 c. packed light brown sugar

1/3 c. chopped walnuts

1/3 c. raisins

1 tbsp. ground cinnamon

1/2 tsp. ground allspice

Glaze:

3/4 c. powdered sugar

1 tsp. vanilla extract

2 to 3 tsp. milk

Directions:

1. Heat oven to 350°F.  In a large bowl, beat zucchini, yogurt, sugar, egg whites, egg, oil, and vanilla extract until well blended.  Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
2. For streusel, combine brown sugar, walnuts, raisins, cinnamon, and allspice; set aside.
3. Sprinkle bread crumbs into a greased 10-inch bundt pan.  Add a third of the zucchini batter to the pan.  Sprinkle half of the streusel mixture over the batter.  Top with another third of the batter and sprinkle with remaining streusel mixture.  Top with remaining batter.
4. Bake 55 to 65 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes and remove from pan to wire rack to cool completely.
5. In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency.  Drizzle over cake.

Yield: 14 servings

Secret Recipe Club: Chocolate Pecan Pie Bars

.  Yep, you betcha.  It's SRC time once again!

And who was my wonderful assignment this month?  Well, it was none other then The Mommy Bowl, by Ms. Deanna.  This assignment was actually quite interesting, which is one of the main reasons I am so absolutely in love with SRC.

If you've glanced through my recipes, you'll see a common theme throughout: butter, butter, sugar, and...more butter.  Am I right, or am I right?  I am.  But The Mommy Bowl is centered around gluten- and dairy-free recipes, so needless to say LSM is basically the antithesis of what Deanna is all about.  But HEY!  That's what SRC is ALL about!  So thank you for this match up ☺

I struggled a bit on what to make from The Mommy Bowl, but only because I had no clue where to get some of the ingredients.  Dang, I give props to Deanna for the extra effort of finding supplies.  I'm lazy so I guess I could never do the -free anything route.  

But then I spotted these suckers: Chocolate Pecan Pie Bites.  Uh, how could anyone pass these up?  Obviously I couldn't.  And yes, you'll notice Deanna's title says 'bites' but I felt like being extra adventurous and made these lovelies into bars [wink, wink on the 'adventurous part'].  I was so intrigued by this recipe not only for the extremely short ingredient list but because I've always been interested in making my own snack bars but have just never made the plunge.  

Point two of why I love SRC: I get a chance to try out things I normally wouldn't.  

So what exactly do these taste like?   I know your curiosity is killing you right now.  Okay, I'll be honest.  Robbie was not a fan.  But I think it was a mental thing because he knew there were dates in them.  However, I actually thought they were quite tasty!  And knowing they're healthy and natural makes them that much more enticing.  Hollyann and another co-worker also tried them out and really loved them!  But they were both also women.  So maybe just make these for the female gender....

Anywho, Deanna describes these bars as reminiscent of Lara Bars.  I would have to agree and I can't really think of another bar they resemble.  They're very soft and chewy, with a deeply nutty flavor from the pecans, slight sweetness from the dates, and just an ever-so subtle hint of chocolate.  And a dash of salt to bring it all out.  I found that they were a fantastic snack to have around for a little pick-me-up during the day.  Nom, nom, nom.

So thanks Deanna for this wonderful inspiration to make my own bars, this was such a fun experience and I owe it all to you!  To a wonderful April!  .

My Notes:

• Deanna's original recipe called for a slightly smaller amount of ingredients, but since the package of pecans came a bit bigger, I opted to use them all (which I reflected in my ingredient list below).
• Deana's original recipe also called for scooping the mixture into balls, however, I randomly felt like making bars.  Either way works though!
• I suggest keeping the bars/bites in the refrigerator, the colder they are the better they stay together.

Adapted from The Mommy Bowl

Ingredients:

6 oz. raw pecans

6 oz. pitted dates

1/2 tsp. salt

1-1/3 tbsp. cocoa powder

Water (if necessary)

Directions:

1. Place parchment paper in 9x5-inch loaf pan; set aside.
2. Place pecans, dates, salt, and cocoa powder in food processor.  Process until finely chopped and mixture clumps together.  If mixture does not come together, add water, one teaspoon at a time, and pulse until combined.  Firmly press mixture evenly into loaf pan.  Place in refrigerator until firm.  
3. Pull bars out of pan using parchment paper.  Cut as desired.

Yield: 8 bars

Sunday Special: Ham and Cheese Breakfast Casserole

.  I think I may still be on cloud nine from my surprise birthday party last weekend.  Yep, definitely am.

And I do believe that the tremendous amount of effort taken to bring everything together deserves at least one more shout out.

So...

Thank you, thank you, thank you, my dearest mother and best, best friends for everything you did last weekend!  It was most definitely a weekend I will always remember ☺

Fortunate for me [and my unexpected guests!] I had already planned breakfast meals for the weekend.  So Sunday morning, as everyone made their way to the kitchen one by one, we were all able to sit down to a rather large breakfast spread of fruit, toast [with peanut butter], ridiculously good coffee cake [post to come] , and of course, this [healthier] Ham and Cheese Breakfast Casserole.

Now, try not to judge this flavorful, hearty, and savory casserole on the pictures I have provided.  We were all anxiously waiting for this dish to pop out of the oven, so once it did, I snapped some fast pictures before letting everyone have at it.  Thus, no pictures of the gooey cheesiness, chunks of turkey ham, and luscious bread. Oh, and loads of soft spinach and roasted red peppers.  Nope.  Just pictures of the top.  Sorry...

I would have tried to take a couple of pictures of the inside of the casserole once everyone was done.  But, I didn't really have that option because the entire pan got devoured.  Yep folks, the entire thing.  None left.  So I guess that speaks for just how good this is.  I quite honestly wasn't expecting such superb quality since this was labeled a 'healthier' recipe.  I mean healthy means no flavor, right dad?  WRONG.  And I think my dad would even agree with me on that one.

Now, I know it's the morning right now, but there's still time to gather the ingredients together and slap this sucker in the oven.  Or you can always save it for next weekend.  But I wouldn't recommend waiting that long  .

My Notes:

• The only things I changed in this recipe was the bread type and ham.  I used a rustic round loaf of white bread my mom and I grabbed from the Bread Oven while we were out shopping.  Oh, and it was the best bread I've ever had.  So if you're in Omaha, GO THERE.  Or don't, so there's more bread for me.  And then I used Turkey Ham in place of the ham steak.  Maybe those are the same things, but I'm not quite sure...

From EatingWell.com

Ingredients:

4 large eggs

4 large egg whites

1 c. nonfat milk

2 tbsp. Dijon mustard

1 tsp. minced fresh rosemary

1/4 tsp. ground pepper

5 c. chopped wilted spinach

4 c. whole grain bread, crusts removed if desired

1 c. diced ham steak

1/2 c. chopped jarred roasted red peppers

3/4 c. shredded Gruyere or Swiss cheese

Directions:

1. To wilt spinach, rinse thoroughly with cold water.  Transfer to large microwave-safe bowl.  Cover with plastic wrap and punch several holes in it.  Microwave on high for 2 to 3 minutes or until wilted.  Squeeze out extra moisture; set aside.
2. Heat oven to 375°F.  Coat 11x7-inch baking dish with non-stick cooking spray.  Thoroughly whisk eggs, egg whites and milk in a medium bowl.  Add mustard, rosemary and pepper; whisk to combine.  Toss spinach, bread, ham, and roasted red peppers in a large bowl.  Add egg mixture and toss well to coat.  Transfer to baking dish and push down to compact.  Cover with foil.
3. Place in refrigerator overnight or bake immediately for 40 to 45 minutes until custard has set.  Remove foil, sprinkle cheese and continue baking 15 to 20 minutes until casserole has puffed and top is golden.

Yield: 6 servings

Nutrition Facts (per serving): Calories 286 ; Fat 10g ; Cholesterol 167mg ; Carbohydrates 23g ; Protein 23g ; Fiber 4g ; Sodium 813mg ; Potassium 509mg

Sunday Special: {Healthy} Homemade Bruschetta

.  Oh, Sunday Specials.  You have been missed.  More so by Robbie than me, I would assume.  Don't get me wrong, finding good tasting healthy meals is very rewarding, but the process of shopping and making meals that are over in 15 minutes just...rubs me wrong.  For whatever reason.  I guess I'd rather spend that time, well, baking.  I know, it doesn't really make sense but in my own little head it does.  And that's all that matters.

But the return of Sunday Specials is largely due to the vast amounts of football watching that has been going on at our house lately.  But I can't blame Robbie because I've been just as interested in the play off games going on.  You can't deny that play off season for any sport is worth watching.  Well I guess someone could, but I'm probably not friends with those people.  Kiddingggggg...kind of ☺

So for the first round of play off games last weekend, I made a healthy version of Bruschetta for Robbie and his dad.  And a little to my surprise, this little appetizer disappeared faster than...well, it was just fast.

This one [or two] bite snack is outrageously flavorful, beginning with a mixture of basil, garlic, onion, and fresh, juicy tomatoes.  The refreshing topping is placed upon toasted, crunchy pieces of French Bread, a well known combination that is always a favorite.  And what makes it even better is the fact that you're munchin' on something healthy.

So take a couple of these and enjoy the play off games with us.  Side of guilt not included  .

From Recipe.com

Ingredients:

3 tbsp. olive oil

1 tbsp. snipped fresh chives

1 tbsp. snipped fresh basil

1 tbsp. lemon juice

1 clove garlic, minced

2 c. seeded and chopped plum and/or yellow tomatoes

1/2 c. finely chopped red onion

Salt

Ground pepper

1 (8 oz.) loaf baguette-style French Bread

Directions:

1. In a medium bowl, stir together 1 tablespoon olive oil, chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat.  Season to taste with salt and pepper.  Set aside.
2. Turn on broiler in oven and place rack 3 to 4 inches from top.  Slice bread into 36 pieces.  Arrange slices on baking sheet and lightly brush top sides with remaining 2 tablespoons olive oil.  Broil bread for 2 to 3 minutes or until toasted.  Turn bread and broil the second side for 1 to 2 minutes or until toasted.  
3. To serve, spoon tomato mixture onto oiled side of each bread.  Serve within 30 minutes.

Yield: 36 servings

Nutrition Facts: Calories 30; Total Fat 1g; Cholesterol 0mg; Sodium 43mg; Carbohydrate 4g; Total Sugar 0g; Fiber 0g; Protein 1g; 

Sunday Special: Turkey Tetrazzini and Oven-Roasted Purple Beans

. "Don't judge a book by its cover."

Please remember to repeat this mantra as you scan through the pictures on this post.  Okay?

Okay, because from the rather neutral colors of this dish you would never guess how Mm. Mm, good it is!  It really is.  Especially those wonderful little purple beans that I know you've been wondering about.  So let's get to those first.

A couple of weekends ago I went to the local farmer's market with some college softball friends (i.e., my bestie, Bailey, and my former assistant coach, Jess).  It'd been ages since we'd all seen each other, let alone had a day to spend together, and we thought a little Saturday stroll through the market was a great way to start out our day.  And it so, so was.  As we were walking around, Jess [not me] spotted a unique little veggie in the midst of it all, purple [green] beans.  The vendor informed us that the purple beans, in his expert opinion, had a better flavor than our good ol' regular green beans and that's all it took.  I snatched up a pint of these babies and that's what our Sunday dinner was based around.  Please don't fail me now, Mr. Vendor Guy.

As for the main meal, I settled upon this Turkey Tetrazzini recipe.  To be honest, I had real clue what I was making.  I'd heard of Tetrazzini before but couldn't tell you the first thing about it, besides that it included noodles.  And carbs are always a must on my menus.

But this dish did not disappoint, it's healthy but you probably wouldn't be able to tell if you didn't know.  The pasta is encased in a creamy sauce and accompanied by chunks of juicy turkey, a few  choice vegetables, and a bit 'o' cheese.  Nom, nom, nom!  Put that together with my new-found-love oven-roasted purple beans and you have a winner, winner, Turkey Tetrazzini dinner [thanks, Guy!]! .

P.S. - don't forget to take a sec to click on over to Jess' blog, Blonde Ponytail, where you can also read about our girls day out and get to know this great lady!

My Notes:

• The above picture is of the purple [green] beans I found at the market.  However, you'll notice that in the pictures of the meal, they're all green!  Well when these beauties are cooked, they turn from purple to a light green, so don't be alarmed.  It's all part of the process ☺  Also, I only had about 1 pound of purple beans so I bought a pound of green beans as the recipe called for.
• The recipe below calls for 4 ounces of spaghetti and I don't know about you, but that would not have been enough for Robbie and I.  So I opted to use a bit more pasta than called for, but that's what cooking is all about.  Improv! 
• Our grocery store didn't have any red sweet peppers [not sure how that's even possible] so we had to get the green pepper.  Taste wise it was perfectly fine, but the red pepper would have given this dish that pop of color that it's missing.

Turkey Tetrazzini

From Diabetic Living

Ingredients:

4 oz. whole wheat spaghetti

2 c. sliced fresh button mushrooms

3/4 c. chopped red and/or green sweet pepper

1/2 c. cold water

3 tbsp. all purpose flour

1 (12 oz.) can evaporated fat-free milk

1/2 tsp. instant chicken bouillon granules

1/8 tsp. salt

1/8 tsp. black pepper

Dash of ground nutmeg

1 c. chopped cooked turkey or chicken breast (5 oz.)

1/4 c. finely shredded Parmesan cheese

2 tbsp. snipped fresh parsley

Directions:

1. Heat oven to 400°F.  Cook the spaghetti according to directions on package, except omit the cooking oil and only lightly salt the water.  Drain well.
2. Meanwhile, in a large covered saucepan, cook the mushrooms and sweet peppers in a small amount of boiling water for 3 to 6 minutes or until vegetables are tender.  Drain well; return to saucepan.  
3. Combine the water and flour; stir very well until mixed.  Stir flour mixture into vegetables in saucepan.  Stir in evaporated milk, bouillon granules, salt, black pepper, and nutmeg.  Cook and stir until thick and bubbly.  Stir in cooked spaghetti, turkey, Parmesan cheese, and parsley.
4. Lightly coat 2-quart square baking dish with nonstick cooking spray.  Spoon spaghetti mixture into dish.  Bake, covered, for 10 to 15 minutes or until heated through.

Yield: 6 1-cup servings

Nutrition Facts: Calories 202 ; Total Fat 2g (Saturated Fat 1g) ; Cholesterol 24mg ; Sodium 253mg ; Carbohydrates 32g ; Fiber 2g ; Protein 17g

Oven-Roasted Purple [Green] Beans

From MyRecipes.com

Ingredients:

2 lbs. purple and/or green beans, trimmed

4 tsp. extra-virgin olive oil

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. Heat oven to 425°F.  Place a jelly-roll pan in oven for 10 minutes.
2. Place beans in a large bowl.  Drizzle with oil and sprinkle with salt and pepper.  Toss well to coat.
3. Arrange beans in a single layer on heated pan.  Bake 8 minutes or until crisp-tender.

Yield: 12 2/3-cup servings

Nutrition Facts: Calories 37 ; Total Fat 1.6g (Saturated Fat .2g) ; Protein 1.4g ; Carbohydrates 5.5g ; Fiber 2.6g ; Sodium 196mg