Category Archives: Recipes

Shortcut to Fabulous Grilled Veggies

IMG_1622Fourth of July is a great time to get your grill on. Grilling vegetables is a quick and easy process and creates a nice well balanced meal. We used potatoes, yellow onions and carrots for this grilled vegetables medley. Here is how you prepare it:

  • Peel carrots and cut them in half.
  • Peel yellow onion and quarter onion. Separate onion pieces.
  • Scrub red new potatoes and cut into quarters.
  • Lay tinfoil on countertop (select a sheet size that is large enough to wrap all of the vegetables).
  • Place all vegetables in tinfoil.
  • Sprinkle generously with garlic salt, sea salt and black pepper.
  • Wrap up in tin foil.
  • Place on pre-heated grill for 25 minutes.
  • Remove from grill and remove tinfoil.

Voila! Yummy, simple yet flavorful grilled veggies.You can prepare other vegetables using the same method. Just make sure you package veggies with similar cooking times in the tinfoil packets. Other good pairings: Zucchini and Summer squash (15-20 minutes).

So, heat up the grill and enjoy this shortcut to fabulous grilled veggies.

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Shortcut to Fabulous Grilled Churrasco

IMG_1621Churrasco or Skirt steak is a fairly inexpensive cut of meat that is perfect for entertaining with a nice grilling party. We have experimented and found the fool-proof way to prepare this meat to perfection every time!!! First, Marinate Churrasco for 15-20 minutes at room temperature in Mojo. You don’t want to marinate for too long or the flavor will be overpowering. 15-20 minutes is the perfect amount of time and will allow the meat to return to room temperature, which is necessary for ideal cooking. Pre-heat grill and when ready to place the churrasco on the grill, sprinkle with garlic salt, sea salt and black pepper. Place meat, seasoned side down on grill and cover grill. Do not touch the meat at all. Leave on the grill for 5-6 minutes (5 for medium to medium well, 6 for well done meat). When you are ready to turn meat, sprinkle with sea salt, garlic salt and black pepper. Turn meat and grill for 5-6 minutes, again no poking a the meat, just turn it and cover the grill. Remove from grill and let meat rest for five minutes before serving.

So, fire up the grill and enjoy this shortcut to fabulous perfectly grilled skirt steak!

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Shortcut to Fabulous Strawberry Shortcake

trifleWith the weird weather, Strawberry season may be cut short. However, right now the berries in the store are bright red and beautiful. This super easy dessert is great for entertaining and takes about 15-20 minutes total prep time.

Here is what you need:

Trifle dish or clear glass dish

JELLO Vanilla instant pudding mix

Milk

1 Tub of Cool whip Whipped Topping ***Make sure this is thawed before you begin to make this dish

1 or 2 Packages of strawberries (depending on how much Strawberry flavor you want)

1 Prepackaged sour cream loaf or pound cake (Sarah Lee has a frozen pound cake or Entenmann’s has a pound cake and sour cream loaf)

Splenda or sugar

Here’s how you make it:

Prepare instant pudding per package instructions (we use skim milk) and place in the fridge. Cut three quarters of the strawberries into quarters and place them in a bowl. Add Two tablespoons of sugar and place in fridge. This works best if the strawberries sit for at least a few hours or overnight, but if you are short on time, proceed to the next steps. Take cake out of package and cut into bite sized pieces. Line the bottom of the trifle dish with half of cake pieces. Take pudding out of fridge. Add half of cool whipped topping to pudding mix and stir well until the two are combined. Add half of the sugared strawberries to the top of cake pieces in trifle bowl. Add half of whipped topping and pudding mixture to the top of strawberries in trifle bowl. Continue with another layer. Add plain whipped topping to the top of trifle dish and whole strawberries you reserved earlier to the top and voila!!!

You can also make individual servings in a wine glass, compote dish. Get creative! The key here is using a clear dish so they layers are visible.

So add the ingredients above to your grocery list and enjoy this shortcut to fabulous Strawberry yumminess!

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Shortcut to Fabulous Healthy Breakfast Bread

garden-harvest-cake-400x400-kalynskitchenI tried the South Beach diet last week…I lasted 13 hours on Phase 1. I need my carbs! However, you can have your figure and eat good too with this fabulously delicous bread full of good for your fruits and veggies. It takes about 15 minutes of prep time. One muffin or slice (1/9 of bread) is only 223 calories and makes a great, quick breakfast item.

Here is what you need:

Grater, oven, bread pan or muffin tin, two bowls, whisk or fork and rubber spatula

1 cup all purpose flour

1/4 cup sugar

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup grated, peeled Granny Smith Apple (measurement does not have to be exact, just grate one medium apple)

1 medium carrot grated

1/2 cup grated zucchini (measurement does not have to be exact)

1/4 cup chopped walnuts

1/4 cup canola oil

1/4-1/2 cup dried cranberries

1/4 cup buttermilk

2 large eggs or egg whites equal to two eggs if you want to make it healthier

cooking spray

Here’s how you make it:

Combine flour, sugar, cinnamon, baking soda and salt in a large bowl. Stir with a whisk or fork. Add grated apple, zucchini and walnuts to dry mixture. Stir. Combine canola oil, buttermilk and eggs in a small bowl and stir with a whisk or fork. Add this mixture to apple and zucchini mixture. Add dried cranberries. Stir until just combined. Place bater into loaf pan or muffin tins. Bake at 350 degrees for 50 minutes for 8 x 4 inch loaf pan or about 25 minutes for muffins. Bake until toothpick inserted in center comes out clean. Cool ten minutes and remove from pan. Cool completely before slicing.

So, whip up this yummy dessert bread and enjoy this shortcut to a fabulous full serving of fruits and veggies!

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Shortcut to Fabulous Yummy, Low Calorie, Good For you Breakfast

eggEvery once in awhile, I get a hankering for a McDonald’s Egg McMuffin. While the calorie count is not bad for McDonalds, it is not a figure friendly breakfast choice. Recently, while tinkering in the kitchen I discovered a delicious five minute egg sandwich that makes me think I am eating an Egg McMuffin. However, my sandwich is under 200 calories.

Here is what you need:

Thomas’s Better Start Light Multi Grain English Muffins (100 calories, 8 grams of fiber)

3 Tablespoons Egg Whites from a carton (25 calories)

Low Fat Canadian Bacon like Schneiders (12.5 calories per slice for Schneiders)

1 Slice Low Fat American Cheese like Boar’s Head (60 calories per slice)

Pam or for an extra 10 calories and extra flavor olive oil to coat a pan

Non-stick pan

Spatula

Toaster

How to make it:

Place English muffin in toaster. While muffin is toasting. Heat pan on medium high heat and coat pan with Pam or olive oil. Once pan is heated add egg whites and scramble until light and fluffy (about two minutes. Just keep stirring with spatula). Remove egg and set aside. Add one slice of canadian bacon to pan and top with cheese to heat. Remove toasted muffin and place open on plate. Add eggs to one side of muffin. Remove bacon from pan with fork and add to top of egg. Place other side of muffin on top of cheese and voila! You can also make the sandwich sans cheese for an even lower calorie sandwich that is just as yummy!

So, add the items above to your grocery list and enjoy this shortcut to a fabulous nutritious breakfast sandwich.

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Shortcut to Fabulous Figure Friendly Soup

IMG_1514A nice bowl of soup is perfect when it is cold outside. But making a homemade soup can seem daunting to many and making it figure friendly, yet delicious in under thirty minutes seems impossible right? Well not with our shortcut recipe! We promise this soup will become a staple in your life when you taste it and realize how good it is, how filling it is and how figure friendly it is!

What you need to make it:

1 large pot or dutch oven

1 mini chopper or food processor (if you don’t have a chopper, you can buy one at your local drugstore for around $10 or click here to get one at Target.)

1 tablespoon of olive oil or enough to coat bottom of pot

1 medium yellow onion

1 medium jalapeno

1 tablespoon of minced garlic (the minced garlic they sell in a jar works best)

1 packet goya sazon season culantro and achiote flavor (never heard of it? That’s okay you can find it in the spice or Latin section of most grocery stores or click here to order it on Amazon)

½ can of peeled diced tomatoes

1 14 oz. can of chicken broth

1 chicken bouillon cube

5 cups of water

1 bunch of cilantro

Either 1 packet of No-Yolk Noodles OR 1 small bag of fingerling or small Dutch potatoes (depending on your tastes)

1 10-16 oz. bag of frozen mixed vegetables

How to make it:

Cut jalapeno into slices. Take seeds out if you do not want any spice in your soup. Add Jalapeno to chopper. Cut onion into wedges and add to chopper with jalapeno.  Run chopper until medium to finely chopped. Heat pot on medium high heat. Add olive oil to coat bottom of pot. Heat olive oil for 2 minutes. Reduce heat to medium. Add onion and sauté for 2-3 minutes.  Add minced garlic and sauté for 1 minute. Add Goya Sazon packet and stir. Add ½ can of diced tomatoes and sauté for 2 minutes. Add chicken  broth. Turn heat to high. Add water and chicken bouillon cube. Bring liquid to a boil. While the liquid is coming to a boil, pull a handful of cilantro from the bunch and wash it. No need to take all of the leaves off  of the stems, just remove the big stems. Throw the washed cilantro into pot. If you are adding potatoes you can either cut them into smaller pieces or add them whole. Add them to the boiling water and boil until barely fork tender. Then add bag of frozen vegetables and boil until veggies are crisp tender. If you are using egg white noodles add vegetables first and bring back to a boil. Then add egg noodles and follow package instructions for cooking time.

This recipe yields 8-10 servings. You can freeze several servings in glad ware containers for the next cold day and the rest of soup can be refrigerated for up to one week. The beauty of this soup is that measurements do not have to be exact, it will turn out delicious every time with different variances in the amount of each ingredient, so don’t stress and have fun!

Once you try this recipe and see how quick, easy and absolutely delicious this soup is, you will be hooked on this shortcut to fabulous figure friendly soup!

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Shortcut to Fabulous Chocolate Chip Oat Cookies

cookiesIf you are looking for some cookies to leave for Santa, bake for a friend or neighbor or chow on yourself this holiday, these cookies are for you! The recipe has been tested and perfected for over ten years ever since we got our hands on this fabulous little concoction.

Here is what you need:

12 oz package of semi sweet chocolate morsels (Nestle Toll House or Ghirardelli work well)

2 sticks of butter softened (either salted or unsalted depending on your tastes or what you have)

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 cup sugar (regular white sugar, you could substitute white baking Splenda)

1 cup light brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups whole oats (do not get instant oats)

Cookie sheets

Cooling rack, but if you don’t have one have a plate handy to transfer cookies

How to make fabulous cookies:

Preheat oven to 375 degrees. Combine the flour, salt, baking soda and baking powder in a small bowl. Mix with a fork or whisk to combine. Beat the butter, both sugars and vanilla extract in a large mixing bowl until smooth and creamy. If you don’t have an electric mixer you can do this by hand with a rubber spatula (be prepared for an arm workout). Add the eggs and beat well. The mixture should take on a grainy texture. Add the bowl of dry ingredients gradually. Stir in the chocolate chips and oats. The mixture is going to become almost crumbly. You may want to mix with your hands at this point.  Place rounded teaspoons on an ungreased cookie sheet and pop into the oven for 7 to 9 minutes. You want the cookies to be  a light golden brown on the edges and the center will still look slightly uncooked. Take them out of the oven and let them cool on the cookie sheet for 2 minutes. Then transfer to a wire cooling rack. If you do not have a cooling rack, leave the cookies on the cookies sheet for five minutes and then transfer to a plate to continue cooling. Makes about 4-5 dozen cookies.

So, put on your apron, buy some organic milk and some cookie tins and enjoy this shortcut to fabulous chocolate chip oat cookies!

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