Healthified Vanilla Caramel Popcorn

I'm always trying to find sweet treats that won't completely blow my points. So... when I saw a version of this I was like YES!!! DO IT!!! MAKE IT NOW!!!

So I did.

And I'm not sorry. Nope. Not one little bit.

Ingredients:

• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup low fat/calorie butter (I used ICBINB)
• 1 1/2 teaspoons vanilla
• 12 cups air popped popcorn

Pop your popcorn... and set aside. I used kernels, popped them in a soup pot with no oil or butter. Preheat your oven to 300 degrees.

Toss your toppings ingredients into the same pot. Melt until the sugar has just dissolved*. 

Toss your popcorn into the pot and coat as well as you can. Lay everything out on a baking sheet covered in foil**.

Bake for 15 minutes, stirring once, and there you go! Sweet, unsalted treat that's not absolutely horrible for you.
 

                      
Notes:
*Since there isn't a lot of liquid your topping may be a little stickier than you think it should be. Even though there were kernels here and there that had more caramel on them, the actual flavor made it to each and every wonderful piece.
**I'm not sure if this is why the kernels came out so crispy, but, I covered the popcorn in another sheet of foil. I was worried there would be unpopped kernels, that they would pop in the oven and start a fire. I love cooking with gas... but I love not starting fires more.

Mozzarella Stuffed Turkey Meatballs

Hold on. *nom nom nom* I'm just *nom nom* finishing up... *nom nom nom* Ate these less than 2 hours ago... they were too good not to share.

This girl, right here, deserves an award. These meatballs are so large, and lovely (insert giggle here), I couldn't keep them out of my mouth (insert another giggle here... grow up)! Seriously... they are easy (that's what she said) and so delicious my whole family loved them. I adapted the recipe a bit, but try it. You won't be sorry.

Ingredients:

1 lb. ground turkey (try an Italian Seasoned batch, adds extra flavor and spice)

1 egg

1 c. bread crumbs

1 tbsp. dried oregano

1 tbsp. dried basil leaves

2 cloves garlic, minced

1 c. Parmesan reggiano cheese, shredded

12 cubes pieces of fresh mozzarella

3 tbsp. olive oil

1-26 oz jar spaghetti sauce

 

In a large bowl, combine all the ingredients down to the mozzarella . Save that for later.

 

Roll your sleeves up, wash your hands, and get in there to mix it all in with your fingers. Gross, I know, but trust me, the end result will come out SO MUCH BETTER.

Separate you meat mixture into 12 lumps. Here's a step by step of how I stuffed them...

Flatten your meat lump.

Place the cheese in it.

Fold over the sides like you're tucking the mozzarella in for a warm, gooey, delicious sleep.

See. Told you it was easy.

Swirl your pan with a few swigs of olive oil and toss your balls in. I know you're still laughing, but focus. Foooocus. Brown them on as many sides as possible, turning often, for about 10 minutes.

Once you've browned them pretty good, toss you jar of sauce in the pan, reduce your heat, and cover.

Simmer 20-25 minutes. I stirred occasionally to coat everything with sauce, I love me some sauce. Once you see the mozzarella starting to leak out, give it a stir, 3-5 more minutes and you should be good to go.

See below for melty, meaty, yummy goodness. Trust me when I say 2 is enough.

And don't forget the wine!!

 

Carrot Cake Cupcakes

Who doesn't love carrot cake? :)

I've never made carrot cake, but after this... I want to make it a million times over. This recipe is adapted from Simply Sweet, and is a cinche to whip up.

Cupcakes:

1 cup pecans
1 1/2 cups flour
1 tsp ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup canola oil
1 large egg
3/4 pound carrots, coarsely grated

Frosting:

8 ounces reduced fat cream cheese
4 tablespoons butter
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar

Heat your oven to 350. Line a standard 12-cup muffin tin with paper liners.

Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside.

In a medium bowl whisk together the brown sugar, oil and egg.

Fold in the carrots and 1/2 cup of pecans.

Add the carrot bowl to the flour bowl and mix until just combined. You want it to be moist but not overly wet. It will take longer for your cupcakes to bake, and, your carrots will clump together.

Divide the batter into twelve muffin cups and bake, rotating once for 20 minutes. Let them cool a bit on a wire rack before you add any frosting.

You ready? Make your frosting...

Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Gradually add your confectioners' sugar (and be careful... my kitchen looked like it snowed). When its smooth, toss it in the fridge until its hardened slightly.

Delish! Big hit for a birthday treat. :)

Balsamic Glazed Steak Rolls

Oh my my my my my my...

Ok, I'm not a huge fan of steak, and here's why; I'M TOO CHICKEN TO TRY ANYTHING THAT'S NOT WELL DONE. People, please! If you eat meat, there's no reason to kill your lunch a second time. Don't overcook your meat because man, it is so good when its still juicy. And there is so much more flavor!

These little steak rolls are awesome. You get your protein and your veggies wrapped all in one. They are really not that hard to make, and look! Aren't they pretty?

Ingredients

• 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
• Worcestershire sauce
• Steak Seasoning (I'm partial to McCormick's or anything low sodium)
• 1 tbsp olive oil

Veggies

• 1 carrot
• 1 red bell pepper
• Approximately 1/2 a zucchini (I love zucchini so I used a whole one)
• 5-6 scallions (only cut lengthwise to match the rest of your veggies)
• 2 cloves of garlic, minced good

 

For the Balsamic Glaze

• 2 tsp butter
• 2 tbsp finely chopped shallots (small but flavor PACKED onions)
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/4 cup beef broth

 

First... prepare your steak. Flatten it out as thin as you'd like. Go ahead... beat that sucker thin.

 

If you had a full skirt steak (I had personal sized steaks), cut everything into 3 inch strips, season with your steak seasoning, and toss into a bag with your Worcestershire sauce and olive oil. Put it in the fridge until your ready to assemble... like the Avengers... get it? No? Ok... moving on.

While your steak is marinated slice all of your veggies. Obviously they have to be real then if you intend to put a lot in your roll.


When you're done with the veggies, make your glaze.

Melt the butter in a small sauce pan on medium heat. Toss your chopped shallots in with your butter and sauté for a few minutes until they are translucent. And your vinegar, brown sugar, and beef stock, stirring well to let everything mix. Allow everything to come to a boil and reduce by half. You'll see that it'll start to thicken. When you see the butter start to separate, turn the heat off and transfer it to a bowl. Sorry no pictures guys... was trying to do too many things at one time.

In the same pan, toss in your 2 cloves of garlic and allow the flavor to start seeping out. Then toss all your veggies in and sauté for no longer than 2 or 3 minutes. You want them to still be crunchy.

Now that everything is set... STEAK ROLLS ASSEMBLE!!! 

Lay your marinated rolls out and place a handful of veggies on top.

 

 

 I put a toothpick in each of mine to hold them together, but you don't have to. Heat up a frying pan, toss a little olive oil in, and cook your meat on all sides until the doneness meets your approval.

 

 

Serve it with the glaze spooned over the top. My goodness... delicious... and made well for leftovers too.

 

Pear Salsa and Monterey Jack Quesadillas

I love pears. Now that we're getting to fall they will be ripe, juicy and delicious. Thought I'd share this as it could be a summer OR fall favorite, and its one of my favorites all around.

Enjoy!

Ingredients
3 cups chopped, peeled pears (ripe but still firm)
¼ cup chopped red onion
2 tablespoons chopped fresh mint
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
½ teaspoon sugar
1 jalapeno pepper, seeded and minced
8 medium-sized tortillas
2-3 cups shredded Monterey jack cheese (depending on how much you like cheese)
½ cup chopped green onions

Combine all the salsa ingredients in a bowl. Mix, refrigerate until ready to serve.

 

Make your quesadilla.

 

 

Presto!

Dinner time. Man I love simple.

Skinny Spaghetti Squash Alfredo

Yum.

Seriously. You want a healthier pasta? Do this. Do it now I say!! :)

Ingredients:
1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk(I used 2%)
1 Tablespoon reduced fat cream cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

Preheat oven to 350 degrees F.

First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.

 

Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring.

 

Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

 

Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.