Totally had a hummus craving.  Luckily for me I have about 100 cans of chick peas in my pantry for some reason.  My girl Dee just posted her recipe up on her new blog Deeliciously Healthy Eats so feel free to check that out too for more inside tips, tricks and pointers about hummus and how to make it.  I also promised my sister's bff that I would post this for her.  (Don't worry Maria next time I will bring hummus for you). 

Hummus is an amazing snack in moderation because it is high in fat- boo.  You can customize hummus in many different ways too- toss in roasted red peppers, spinach, salsa, chipolte, cayenne and the list goes on.  I actually grated up some seedless cucumber and added it.  So fresh and delicious.

Ingredients

5 tsp of tahini paste (this is ground up sesame seeds, look for it in Asian markets or in the international food aisle.  I have also spotted this where the jellys or nuts are sometimes)

1 can of chick peas (aka garbanzo beans), drained and rinsed

1 lemon, juice and zest

2 tsp of salt

2 garlic cloves, grated

1/2-1/4 cup of water

extra virgin olive oil (for garnish)

Directions

        Oh this was so good.  Simple to make too. Serve along side some thin grilled cutlets for a quick weeknight meal!

Ingredients

3 lemons, juice (and zest of 2)

1 cup of cheese- I used pecorino, but you could use parm or even mozzarella

2 garlic cloves, minced

2 tbsp of butter (I used I can't believe it's not butter)

1/2 cup of low fat milk (I used 1%)

1 tsp of cornstarch

about 1 lb of asparagus

about 20 basil leaves, chiffonade (aka cut into ribbons)*

salt and pepper

1 lb box of penne pasta

Directions

Get water boiling for your pasta.

In a small sauce pot add the butter and the garlic.  Cook that on low for a couple minutes to let the butter infuse with the garlic flavor.

Then add the lemon juice and zest. (Note: the garlic may turn green/blueish color- don't worry it is just reacting to the acid in the juice)

Side note: Never let this sauce come to a boil

While the lemon juice is heating through add the tsp of cornstarch to your low fat milk- if you are using cream or whole milk this step is unnecessary.  Stir until combined and then add to the pot while whisking. 

Quickly add the cheese and whisk until combined.  Taste it- see if you want to add more salt, add pepper if desired.  When that is all heated through and a creamy sauce consistency, turn off the heat and cover to keep warm.

When the water boils add salt and then your pasta. 

Cut your asparagus into short pieces, similar to the size of the penne.  When the pasta is almost done add the asparagus to the water and let the pasta and asparagus finishing cooking together.

Drain pasta/asparagus and add to a large serving bowl.  Pour the sauce on top and add basil- mix until everything is combined.

You can add a bit of extra virgin olive oil and more cheese on top if desired.

*To chiffonade basil stack up all the leaves and roll them up into a little log.  Then slice.  You will end up with pretty ribbons.

          When you are craving a creamy Alfredo sauce this is a good swap.  It is creamy but way lower in fat.  Also the edition of broccoli is optional, but gives that extra nutritional boost and color pop!  Instead of incorporating the broccoli into the sauce you can always just serve steamed on the side (you could even pour a little extra sauce on it)

I used a long noodle pasta, but any pasta will do- try linguine!

Ingredients

1 pound of pasta of your choice

3 tbsp of a butter substitute (e.g. I cant believe it's not butter)

1 shallot, minced

3 garlic cloves, minced

1 tsp of fresh thyme

3 tbsp of flour

1/2 cup of white wine

1 cup of chicken stock

1 cup of low fat milk (I used 1%)

1/2 tbs of corn starch

2 tbs of non fat yogurt (or you could use low fat cream cheese)

1/2 cup of pecorino cheese (or parm)

For the broccoli: 1 1/2 cups of broccoli florets & 1 cup of pasta water and a food processor/blender)

Directions

Get your water boiling for you pasta.

Meanwhile in a sauce pot add the butter and heat over medium heat.

When the butter melts add your minced shallot and garlic cloves

Season with a pinch of salt and pepper. Then add the thyme.

Cook for about 5 minutes until softened. Careful not to burn the mixture, lower the heat if cooking too much.

Deglaze the pan with your wine. Cook until the wine almost completely evaporates.

Sprinkle in your flour.  Mix and cook for about one minute to get rid of the flour taste.

Now whisk in your chicken stock- stir until everything is a smooth mixture.

Measure out your milk in a measuring cup and add the corn starch BEFORE adding to the pot.  Stir until the milk and corn starch are completely mixed. Add the milk mixture. DO NOT LET THIS COME TO A BOIL. If you are using low fat milk do not let this come to a boil- it will cause the milk to separate and your sauce will taste gritty.

Add your yogurt and cheese.

Whisk everything until a combined mixture.  (This would be the opportune time to cook off your pasta)  Cook the sauce for 5-10 minutes until thick enough to coat the back of a spoon. Turn off the heat and let sit for a couple minutes to thicken up even more.

For the broccoli part: in a food processor add the broccoli and carefully add one cup of that salted pasta cooking water.  The pasta water will be hot enough to just cook the broccoli but still let it maintain its bright green color.  It also adds some seasoning to it as well.  Blend until it is a thick paste.

In a large pot or bowl, add your drained pasta, about 3/4 of the sauce and broccoli paste.  Stir until all combined.  I leave a bit of sauce to the side to add to the top later or use for something else I cooked with the pasta- like myMayo Crusted Chicken.

Plate and garnish with a bit more sauce and shredded cheese!

       So here is what you do with all those left over Easter eggs (or you can throw them into salads which is one of my favs too).  I've tried a lot of different versions of deviled eggs and haven't had a bad egg yet (haha).  Deviled eggs are awesome because as long as you make the perfect hard boiled egg- you can do whatever you want with the rest!

Perfect Hard Boiled Eggs:

Take cold eggs and cover with cold water in a pot.  Cover the pot and bring up to a boil. As soon as it comes to a boil, shut off the heat and let sit covered for 10 mins. Then carefully remove the eggs and let sit in cold water until cool enough to handle, then either refrigerate or peel and eat!

Perfect eggs every time, with no gross grey lining in the yolk!

This recipe I went for a lighter version, but used big flavors so you wouldn't notice the lack of yolks or mayo traditionally used.  This recipe can be doubled for a larger crowd, but this worked very well for 10 people.

Ingredients

8 hard boiled eggs, sliced in half long ways and yolks removed and reserved

10 yolks (which is really 10 halves of yolks), or 5 whole yolks

2 tbsp of low fat mayo

1 tsp of prepared horseradish

1 tbsp of mustard (whatever you have, yellow, dijon, whole grain etc)

2 tbsp of roasted red pepper, chopped fine

2 tbsp of pickled jalapenos, chopped fine

1/4 cup of non fat plain yogurt

1 big pinch of salt (can adjust to your taste later)

fresh cracked pepper

a pinch (about 1/2 tsp) of garlic powder

ground chipolte powder- sprinkle a pinch on each egg for garnish

I also garnished with slices of jalapenos, roasted red pepper and parsley leaves (cilantro would have been nice here too)

Directions

After you make the hard boiled eggs and split them in half length wise, remove the yolks and set aside.

Add 10 yolk halves to a bowl with the rest of the ingredients, except the garnish pieces and chipolte powder.

Combine until smooth. Taste and see if it needs more salt- adjust to your liking.

Put yolk mixture in a small ziplock bag and cut off the tip to make a piping bag.  Pipe the mixture back into the hollowed out egg whites. 

Sprinkle a small pinch of chipolte powder in each egg and garnish to your liking.

So we never eat fast food. Well not never, but rarely.  Just because we don't eat it, doesn't mean that I wouldn't want to eat it.  Who doesn't love those delicious hot crunchy greasy salty french fries? ::drool::  Anyway, having it once in a while is ok, but not all the time.  So that's why you can do it at home and know EXACTLY what parts of the chicken are becoming a "nugget" and save yourself from about a days worth of fat and calories.

I've heard so many moms say "Oh, my kids will only eat chicken nuggets".  First of all, I am not a mother, so I can imagine that nothing with kids is as easy as it seems, but I would like to think that if your child(ren) got involved in the cooking process then maybe they would be interested in eating other things and broadening their pallet horizons.  Believe me, my mom had to do the "yea, it's chicken" thing for everything that wasn't chicken for us, but that's because the pork chops were like chewing on a leather shoe, and veggies were boring (and gross).  So you have to make food interesting and fun for kids- why do you think they love nuggets and food on sticks?

Anyway, regardless of your child's eating habits, I think everyone loves chicken nuggets and french fries! This recipe will make it easier for you to let them to have seconds and the sauces to go with them are endless.  Anything on your fridge door- ketchup, honey mustard (honey + Dijon mustard), BBQ sauce, hot sauce, ranch dressing etc.  You can also add veggies into the chicken nugget mix- just make sure they are neutral color so the inside still looks white like chicken.

Also, these are perfect for freezing too.  Make 2 batches and eat one tonight for dinner and freeze the other for the next time- just gotta pop in the oven!

Ingredients 

(This will make around 21 nuggets)

2 boneless skinless chicken breasts

1 tsp onion powder

1 tsp salt

couple grinds of fresh black pepper

1 egg

panko bread crumbs (1-3 cups)

non stick spray

Directions

Preheat the oven to 450 degrees F.

Combine first five ingredients in a food processor along with a handful of breadcrumbs. Cut chicken into chunks to make it easier to grind.

Blend until it is all ground up and incorporated.

Remove from food processor and put in a bowl.  If the mixture is too wet just add more breadcrumbs and mix together in the bowl. (This is why I can't tell you exactly how much breadcrumbs your going to need- it varies)

Take the remaining bread crumbs and pour into a separate bowl.

Time to form nuggets.  I'm pretty sure we all know what a nugget looks like so shape into little disks and coat with bread crumbs and lay on a sheet tray or baking rack.

When all are done, spray with non-stick spray and cook in the oven until golden brown and crispy. 

Cooking time will vary, but I think I cooked mine for about 20-30 mins.

To freeze left overs, just put into a ziplock and pop in the freezer.  Just be gently, you don't want all the breadcrumbs to fall off.

FRENCH FRIES

Which should more appropriately be named oven fries, but just be careful not to burn them like I did.  Making your own fries is awesome too, because you can flavor them anyway you want.  Any spice that you like- garlic, onion, cayenne, chili, rosemary, etc - can be added to this recipe.

Ingredients

About 2-3 large Russet baking potatoes

Oil, salt and pepper

Directions

First clean your potatoes.  I like to leave the skins on, but you can most certainly peel yours.

I used a mandoline with the french fry cutting blade, but if you don't have one you can always just cut them into french fries with a knife. 

Spray the baking sheet with non stick spray and lay all your fries down in a single layer.

Coat in oil, salt and pepper (and any other spice you like). Toss to coat everything.