Creamy Oh So Delicious Pasta Salad

I've officially started the barbeque season this weekend. We celebrated my daughter's sweet 16 birthday by hosting a barbeque. A request that she made was for me to make my pasta salad. So I did. I love this recipe because I prepared it the night before so the flavors can blend and make the salad even tastier. And to allow me more time to focus on other last minute dishes.

I used Renee's half the fat greek salad dressing which is so creamy, flavorful and delicious.


Creamy Pasta Salad

1 pkg.             bowtie pasta, cooked and cooled down

1                     green pepper, chopped into 1/2" pieces

1 1/2 cups      shredded carrots

1 can             sliced black olives

3                   green onions chopped, stems removed

2 stalks         celery finely chopped

1 jar              Renee's Half the Fat Creamy Greek Dressing

salt and pepper to taste



This dressing gives the pasta salad a creamy texture

 Add all ingredients into the bowl and mix in the dressing. Refrigerate over night to let the flavors incorporate.



Make this the night before to allow the flavors to infuse.

Healthy Breakfast Recipes

I am really becoming a fan of steel cut oats. I love trying new flavor combinations. Today's recipe I used fresh lemon and ginger to flavor the oats. Then topped the oats with fresh blueberries and yogurt - Divine!

Lemon Ginger Blueberry Oats

2 1/2 cups                    water
1 cup                            steel cut oats   
1/2 tsp.                         salt
Fresh ginger root I cut off a 1" piece
1                                   zest of lemon
3 tbsp.                          maple syrup or honey
1/2 cup                        vanilla almond milk

Lemon Ginger Blueberry Oats

Add the steel cut oats, zest and ginger root to the boiling water. Add the salt and let boil until cooked (about 20 min). When the oats are almost cooked, add the almond milk. Remove from heat and remove the ginger root. If you feel the oats are not sweet enough, add more maple syrup to suit your taste. Top with blueberries and greek yogurt. The flavor combination of ginger and lemon is quite yummy. When I made this recipe, I was under the weather. My tummy was aching and found this really soothed my tummy. I just omitted the yogurt this time because of my sore tummy.

You can also add pumpkin seeds, nuts or chia seeds.

Make this ahead of time so you have it ready for breakfast for the week.

Breakfast for me is the most important meal of the day. It's in fact, my favorite meal of the day. I am always looking for tasty new recipes to make.

I am always in a rush. If I have nothing to make or I am not in the mood, I zip up a protein shake and take it along with me. It fills me up and gives me quite the energy boost.

In this next recipe I have made a strawberry/banana smoothie with vanilla protein powder.

I also threw in some blueberries and chia seeds. The combinations are endless. And the outcome is simply yummy! If you're using frozen fruits, your smoothie comes out nice and thick. I feel like I'm drinking a milk shake!

You will need a smoothie blender. You can purchase inexpensive ones at Walmart. I bought this particular blender at Walmart. It's from Oster. It was on sale for $29.99. The blender came in different colors to choose from and two of these stylish jugs that you snap onto the blender, lids and a re-usable straw.

Strawberry/Banana Smoothie

1 small banana or 1/2 a large banana
1 cup of chopped strawberries
I added a handful of blueberries
1 scoop of vanilla protein powder
1 cup of unsweetened vanilla almond milk

You can add 1 tsp of chia seeds if you would like.

Blend everything together and off you go!

This blender kit comes with lids that you can snap on and feed the straw through to prevent spilling.

Cheese Biscuits

I love cheese and especially in biscuits! Serve with tea, some grapes or a nice glass of wine. I cannot stop at one! Make little bite size sandwiches with these cheese morsels. I know when I bake a batch, the biscuits disappear quickly. I love to serve these as a finger food if I'm hosting an event.

Cheese Biscuits

2-1/4 cups all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp salt
1/2 cup butter, cubed
1 cup shredded old cheddar cheese
1 cup milk
1 egg, lightly beaten (to brush the tops)


Preheat oven to 425 degrees F.

In a large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender (or two dinner knives), cut in butter until mixture resembles course crumbs.

Stir in cheese. Pour milk over top and stir with fork to make soft, slightly sticky ragged dough.

With floured hands, form into a large ball. Turn dough onto floured surface. With lightly floured hands, knead gently 10 times.



Form dough and knead gently 10 times

Gently pat into 1/2 inch (1 cm) thick round. Using a 2 inch (5 cm) floured cutter, cut into rounds.

cut into 2 inch round (1/2" thick)

Place on ungreased baking sheet. Gather up scraps and repeat dough; cut more rounds, pressing remaining scraps into final biscuit.

Place on ungreased baking sheet

Brush tops of biscuits with egg. Bake in centre of 425 degrees F oven (220 degrees C) until golden, about 15 minutes.

Brush top with egg wash

Let cool on rack.

Enjoy!

Bite Size Appetizers A Stylish Alternative to Finger Sandwiches

Bite Size Appetizers

I made the above appetizers for my little nephew's birthday party. Bread cups filled with chicken, egg and tuna salad. Very easy to make. The bread cups can be made the night before or a few days before and filled the last minute.

This would really be cute if you're hosting a bridal or baby shower or afternoon tea with the ladies! A stylish alternative to finger sandwiches.

You will need:

A loaf of toast bread (I used whole wheat - the softer the better to work with)
Any filling you wish I went to the local deli and bought their freshly made egg, tuna and chicken salad. I only needed a little so it wasn't feasible to make my own.
A rolling pin
Mini muffin tin

Preheat oven to 350 degrees F

Flatten the slice of bread with a rolling pin, remove crust

Cut bread in a circle with a cutter (I used a 3") to fit my tin

Grease the tins before lining with bread

Bake for 5 minutes, then close the heat leaving the cups in the oven. This will dry out the cups. After 30 minutes, remove from oven and continue cooling.

Your cups are ready to be filled

A Natural Version to The Peanut Butter Cup

There's one chocolate that I absolutely love which is Reeces Peanut Butter Cups. The delicious chocolate complemented by the peanut butter is truly heaven. But not exactly great for my abs, butt and thighs. So I'll switch it up with this recipe. I'll pretend play with this healthy rendition of the peanut butter cup. Just as good but it is actually good for you. When you have that sugary, chocolate craving, keep a stash of these on hand. Even better eaten out of the freezer.

Using dark chocolate, natural peanut butter and banana. It truly makes a delicious treat. 

Banana Peanut Butter Cups

You will need:

1 banana, sliced

1/4 cup natural peanut butter or almond butter

2 tsp coconut oil

100g dark chocolate bar

small paper candy cups

Blend 1 tsp of the coconut oil with the peanut butter in a bowl and set aside

Melt the dark chocolate and 1 tsp of the coconut oil

Drop the chocolate in the cup approx. 1/2 tsp. add banana, then layer the peanut butter and top with chocolate.

I place the cups in mini tart tin tray to keep the shape of the cups.

Freeze for 20 minutes.

Store in an air tight container.

Quinoa Salad

Quinoa has been my go to grain. I make it for breakfast, and now I have created a salad recipe which is absolutely delicious. Great served as a side dish with fish or meat.







Quinoa Salad

Quinoa Salad

1 cup quinoa, cooked and cooled
1 small cucumber, chopped
2 chopped green onions
1 tomato, seeded and chopped
1/2 green pepper, chopped
1/2 cup sliced black olives
1/4 cup feta cheese


Dressing

juice of half a lemon
3 tbsp. olive oil
1/4 tsp. salt and pepper
1/2 tsp. greek oregano or regular oregano


In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper and set aside

In a larger bowl combine all the ingredients and stir in the dressing. Refrigerate before serving.

I would make this salad ahead of dinner or your event. The flavors will blend while refrigerated preferably overnight.

Feeling Peachy

Breakfast to me is my favorite meal of the day. I like to wake up and start my day with something tasty, healthy and delicious. And, most importantly filling. I need substance to carry me through my busy morning. When my healthy eating started, I have to admit, I found a lot of the recipes to be truly gross. I know, I know, it's suppose to be good for you. But if I have to plug my nose and gag to eat it. Forget it! So, steel cuts oats they say is really good for you. It lowers your cholesterol, it's filling, but...it's tasteless. That gets my wheels turning on how I can make this healthy grain tasty. I love peaches but unfortunately, it is not in season. I created this recipe and used frozen peaches. When in season, use fresh. I added a citrus twist to naturally flavor the oats.

Steel Cut Oats With Peaches

Steel Cut Oats With Peaches

2 1/2 cups                    water
1 cup                            steel cut oats   
1/2 tsp.                         salt
1 cup                            sliced peaches fresh or frozen
1                                   zest of one orange
1                                   juice of one orange
2 tbsp.                          maple syrup or honey
1/2 cup                        vanilla almond milk
1/2 tsp                         cinnamon
a pinch                         nutmeg

Add the steel cut oats, zest and peaches to the boiling water. Add the salt and let boil until cooked (about 20 min). When the oats are almost cooked, add the almond milk. Remove from heat and add the orange juice and stir. If you feel the oats are not sweet enough, add more maple syrup to suit your taste.

You can also add pumpkin seeds, nuts or chia seeds.

Make this ahead of time so you have it ready for breakfast for the week.

A Healthy Alternative To Beer Nuts

I have a stash of these at my office. I usually crave sugar around 3pm. So to hit the spot I brew some green tea and munch on these almonds. A good way to curve your sugar craving.

You can also serve these as an appetizer with pre-dinner drinks or at a card game with the girls or guys. Just store them in an air tight container to have on hand. It really doesn't take long to make. A great healthy substitute to beer nuts.

Roasted Almonds

Roasted Almonds

Ingredients

2 tbsp.                       egg white or egg white of one egg

1 tbsp.                       vanilla extract

3 cups                       almonds

2 tbsp.                      coconut sugar, maple syrup or honey

1 tsp.                        salt

1 tsp.                       cinnamon

Directions

1. Preheat oven to 300F
2. In a large bowl, beat the egg whites until frothy, beat in the vanilla.
3. Add almonds, stir gently to coat.
4. Combine sugar, salt and cinnamon; add to nut mixture and stir gently to coat.
5. Spread evenly into a greased pan.
6. Bake for 25-30 minutes or until almonds are crisp, stirring once; cool.

Store in an airtight container.

Cherry Cheesecake Bites

This simple and decadent recipe will be a hit a your next party. I once served this at my child's birthday party and the adults ate all of them! When the kids came up from playing, there was nothing left! Thank God for the birthday cake! These little morsels have a chocolate chip cookie base which adds a little oomph to the dessert.

Cherry Cheesecake Bites

Cherry Cheesecake Bites

1 pkg.          chocolate chip cookie dough
2 pkgs.        cream cheese 8 oz ea. at room temperature
1 can           sweetened condensed milk
2 large         eggs
2 tsp            vanilla extract
1 can            cherry pie filling

Preheat oven to 325 degree F. Paper line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

Bake for 10-12 minutes or until cookie has spread to edge of cup. Remove from oven.

Beat the cream cheese, condensed milk, eggs and vanilla extract until smooth. Pour about 3 tablespoons of the cream cheese mixture into the cups and bake for an additional 15-18 minutes or until set. Cool. Top with cherry topping.                

Yield: 24 cupcakes

Broccoli Salad With A Twist

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The original recipe called for mayonnaise and bacon. I've modified the recipe to a more healthier side by using chicken bacon and using a greek yogurt dressing which is just as yummy. If you're not feeling it with the chicken bacon, by all means use the real deal. No worries :)

Broccoli Salad With Greek Yogurt Dressing

Broccoli Salad

1 bunch        broccoli washed and chopped
1/2                medium red onion
1/2 cup         salted sunflower seeds
1/2 cup         golden raisins (I also added some dried cranberries)
10 slices       bacon or chicken bacon (cooked and chopped)
Greek Yogurt Dressing (see below)

Wash and chop the broccoli in very small pieces. (I like the stem as well, just remove the tough outer layer). Cut up the bacon in very small pieces and fry until very crisp. Combine all ingredients.

Greek Yogurt Dressing

2 tbsp.           fresh lemon juice (freshly squeezed)
1 tbsp.           white wine vinegar
1.5 tsp           sugar
2 cloves         garlic, minced
1/2 cup          greek yogurt or you can also use sour cream
2 tbsp.           extra virgin olive oil
1.5 tsp           sea salt
dash              black pepper
1 tsp             greek organo or regular oregano

Combine all ingredients in a bowl and whisk until well incorporated. Slowly add the dressing to the salad and incorporate.

I usually like to refrigerate this salad for about 24 hours before serving.

Breakfast of Champions

My children and I try our best to cook and eat as healthy as we can during the week and allow for a guilty pleasure on the weekend. So to make our meals a little interesting during the week, I have to make the meals healthy and taste good. So I made up this breakfast meal using quinoa. As seen in my previous post I've made some delicious variations for breakfast. I hope you enjoy this recipe. It smells like apple pie!

Apple Cinnamon Quinoa by The Suburban Single Mom

Apple Cinnamon Quinoa

2 cups      water
1 cup       quinoa
2              apples cored, peeled and cubed
1 tsp        cinnamon
1/2 tsp     nutmeg
1/2 tsp     salt
1/2 cup    raisins
1/4 cup    walnuts, chopped
2 tbsp.     maple syrup
1/2 cup vanilla almond milk

Boil the quinoa and apples until cooked. Remove from stove and add the raisins, walnuts, cinnamon, nutmeg, salt, maple syrup and almond milk. Stir until combined. I served this with a dollop of vanilla greek yogurt sprinkled with cinnamon and walnuts.

Tasty and filling. Enjoy!

Risotto With Asparagus and Prosciutto

Spring has arrived! Yay! What better way to celebrate spring is to cook with spring vegetables such as asparagus. This creamy dish is nice served with a side of salad. Just a note that once cooked, add a tablespoon of cold butter straight from the fridge to intensify the creaminess of the rice. Yum!



Asparagus and Prosciutto Risotto By The Suburban Single Mom

Asparagus and Prosciutto Risotto

2 cups           aborio rice
1/2 cup         dry white wine
5 cups          warm chicken stock
1/2 bunch     asparagus (stems removed) cut into 1/2" pieces
1/2                small onion finely chopped
2 tbsp.          cold butter
1/2 cup         prosciutto finely chopped
4 tbsp.          parmesan cheese
1/2 tsp ea     salt and pepper

Blanch the asparagus until soft (about 5 minutes) then remove from heat and set aside. Sautee the chopped onion with 1 tbsp. butter until translucent. Add the rice and stir quickly. Add the white wine and let simmer.

This is what the rice looks like when the wine has evaporated. It is now time to ladle in the chicken stock.

 Once the wine has evaporated, ladle the stock in two scoops at a time. When the stock has evaporated or almost evaporated, add more broth.

Rice cooking with the chicken stock

Repeat this process until the rice has cooked. The rice texture will be firm to the bite and the mixture is creamy about 20 minutes. Remove from heat and gently add the asparagus, chopped prosciutto, salt and pepper, 1 tbsp. cold butter then the parmesan cheese.

Serves 6

Buon Appetito!

Breakfast On The Go!

We all live busy lives. Leaving in a rush in the morning to work, driving the kids to school, going to class, etc. etc. etc. Just because our lives are busy doesn't mean we should sacrifice our health. Going through the drive through for a quick fix is no excuse. I usually make this parfait the night before so there's no excuse. I used flavored cottage cheese. If you're not a fan of cottage cheese,  greek yogurt is also a yummy substitute.

Use a mason jar to quickly pack this breakfast parfait on the go. I used fresh (or frozen) berries to make this. Layer the cottage cheese (yogurt), a layer of granola, then a layer of fruit and repeat. It's that simple! I used strawberries and blueberries and vanilla flavored cottage cheese! Yum!

I found these really cute mini chalkboards at the dollar store! OMG! The endless possibilities for these cute and inexpensive chalkboard clippies. I used an elastic band around the jar to fasten the spoon and clipped this tag on the jar! Enjoy! xo

Guacamole Dip

This dip is so delicious served with tortilla chips, tostitos, on a piece of toast, multigrain cracker or veggies. I love serving several dips as a pre-dinner nibble when I am hosting an event.

Guacamole Dip

3 ripe avocados
1/2 small onion
juice of one lime
6 cherry tomatoes, seeded and chopped
1 clove of garlic, minced
2 tbsp. cilantro, minced
salt and pepper to taste

Remove the flesh of the avocado and place in medium mixing bowl. Mash with the backside of a fork until smooth. Add the onion, tomato, lime juice, cilantro, garlic, salt and pepper. Stir until blended.

Enjoy!

Bocconcini Salad

Spring has sprung here in Canada - finally! We had snow last week and this week we have hit double digit temperatures! To celebrate spring, I made this salad for dinner last night to complement the roasted chicken. Light, easy and delicious, my kids crave for this dish believe it or not!

 



This recipe is quite easy. Slice cherry tomatoes in half. Add sliced cucumber and mini bocconcini. Add salt, black pepper, fresh or dried basil and extra virgin olive oil. That's it! So tasty!

Cranberry Orange Quinoa For Breakfast

Now that I am getting older, healthy eating has become a regiment in my household. The children also have changed their eating habits as they have found that eating healthy makes them feel and look better.

Steel cut oats has become the latest breakfast craze. I love steel cut oats don't get me wrong, but sometimes you need change.  I've stepped it up a notch by using quinoa pronounced (ki nu a) in this recipe.

Cranberry-Orange Quinoa

1 cup         quinoa

3 cups        water

1 tbsp.       unsalted butter

1/2 tsp       sea salt

1                 zest of an orange

1                 juice of an orange

1/2 cup      dried cranberries

1/4 cup      almonds

1/2 cup      vanilla almond milk or cow's milk

2 tbsp.        maple syrup

Sautee the quinoa with butter until lightly golden.

 

 

Add the water and let boil until cooked. Add the salt to the boiling water.

 

 

 

While the quinoa is cooking, soak the cranberries with the orange juice. This will plump up the cranberries.

 

 

 

Once the quinoa has fully cooked, remove from heat and add the almond milk, cranberries with the juice, maple syrup and chopped almonds. For an extra touch, add a dollop of greek yogurt.

 

Refrigerate leftover and reheat the next day.

 



 

 

Lemon Blueberry Breakfast Parfait

Healthy eating has become a lifestyle in our home. The children and I try our best to eat healthy all week. For breakfast I have been making this parfait made with cottage cheese. Before you cringe, I must say this is so delicious! Nordica (Gaylea) has introduced creamed flavored cottage cheese! I'm not a fan of cottage cheese but I do enjoy this!

1 (113g) container of plain smooth cottage cheese
1 (113g) container of smooth cottage cheese in lemon
10 unsalted almonds
1/3 blueberries

I incorporated the plain and lemon flavored cottage cheese so it's not as sweet. Layer the cottage cheese, almonds and blueberries for a delicious, healthy breakfast. If you're in a rush, create this parfait in a mason jar so you can pack and go.

I love this especially in the morning. The lemon refreshes and cleanses your mouth.

Enjoy!

Chocolate Chip Banana Bread

This is my all time favorite banana bread recipe It's the best and easiest you will ever make! I usually freeze my ripe bananas in baggies to save for banana bread.

3 1/2 cups flour
1 tsp baking soda
4 tsp baking powder
4 tsp cinnamon
1 cup sugar
1 tsp salt
1 cup semi-sweet chocolate chips
4 eggs
1 cup vegetable oil
3 shots rum (optional)
7-8 bananas

Preheat oven to 325. Butter two loaf pans, Mix all dry ingredients together. Mix eggs, oil and bananas together. Combine the flour mixture with the banana mixture and pour into pans. Bake for 1 hour or until inserted toothpick comes out clean, let cool, enjoy!

A great lunch box snack!