New Year's Day Dishes

So it's a New Year. You've been told you need to eat things like:
          Black Eyed Peas/Beans
          Pork
          Greens
          Circles

Amm-i-rite?

Now you've got those kiddos (or adults) who scrunch up their nose at you at the very thought. Right? We've all got 'em.

I enjoy making a one-dish-covers-all kind meal. And you can put those extra things in there without being full on detected. Much like the NEW YEAR'S HAM & BEANS I make. Seriously, there are some who wouldn't eat black eyed peas or kale (like I used last year), but when I put them in the ham & beans, those same people went back for seconds!

Happened this year, too. So glad! A newbie to my ham & beans said they were pleasantly surprised by the vegetable addition. And I added in extra dark red kidney beans as well as using collard greens instead of kale. Still so good...

You know, if you don't want to do ham & beans, I know some who will put these things into a chili! You can add bacon bits to the chili to cover the pork, too!

OK, I'm going to admit something to you. Until the beginning part of last year, I'd never heard of a thing called Hoppin' John. Seriously. Have you? Since it apparently involves rice, I thought of it as another option for those who don't want full-on ham & beans!

So I began to research. You know what I found out? Americans can sure screw things up! I found a lot of "traditional" Hoppin' John recipes out there, but as I dug further, I discovered it's not actually spicy & doesn't have a bunch of extra ingredients! It's also not supposed to be mushy. It's just simply supposed to be bacon (or ham or sausage) in beans & rice, cooked together, adding each ingredient at a different time. The only seasoning is maybe a little salt & some pepper. It's should be served with a side of collard greens, but since I'm a one-dish-covers-it kind of gal (remember?), I thought I'd add in some of the collard greens with the Hoppin' John.

Also, you can have small red peas/cowpeas that are basically red black-eyed peas! BOOM! Now they are interesting to look at, too.

Dried small red peas/cowpeas...see the black eyes??

Since I have a non-pork eater, I thought I'd add in some liquid smoke, butter, and then some turkey bacon bits. No, it's not pork, but we still worked in the bean & greens thing. So, there's that. And? My daughter LOVED it!! I asked her if I should add in some of the extra veggies & spices others have done, and she said no! She loved the comforting taste & feel of the dish. YAY! This is coming from a girl who doesn't even like beans...but she had several bowls of it! YAY!

Simple, non-pork Hoppin' John

I also had an idea! I had a wonderful, "awful" idea! Stay with me...

Since we have already been trying to eat better around here, and with the running my hubby & I have been doing, I really wanted a dessert that we could really enjoy, yet not feel horrible about! Many of the after-workout protein bars are already like a candy bar, so how could I give an awesome protein follow-up punch to a good run? BROWNIES! Right?

If you know me, you know I will celebrate about ANY holiday to the hilt! It's food, attire, activities, color schemes...everything. With the new year ringing in within hours, I was planning how this year could be different than last year.

Last year I became fully aware of the "Color of the Year," put out by Pantone (go figure), for the defining color of the new year...even with the definition!
Our family began a new tradition, last year, of starting the new year with a casual get-together with great, positive people while enjoying edible new year's traditions together. It was delightfully uplifting! I also decided to use the 2014 color of the year, Radiant Orchid, to decorate a tree with for display. We took down our other trees, but I left up a little tinsel tree adorned with purples, pinks, fuchsias...all in the Radiant Orchid color palette. It was a lot of fun to have up. So, we decided to renew the tradition for 2015!

The Color of the Year, from Pantone, is Marsala! Yes, like the wine. A deep, robust & earthy red-brown. It's very lovely. So I decided to focus on the color for this year's gathering. I left up a small tree to decorate in a lovely deep red with golds & greens, feathers & sparkle. It's rather elegant.

Along the same color lines, I decided to find more for the edible portion of the holiday. Much like those red black-eyed peas being a perfect fit! I'm also added those dark red kidney beans to the ham & beans, along with the Hoppin' John, of course, for the same reason. So why stop there? Why not with the brownies, too??

For the first time, this past year, I heard about bean brownies. Yes...the brownies where you add a can of black beans (or cannellini beans, etc.) to a brownie mix, or homemade brownie batter, for a fiber-filled, protein-filled yummalicious treat! Or so I've heard...
Well, I decided I would make a protein-packed, fiber-filled red velvet cake brownies!!

How can you go wrong with ingredients like these?



Here's what I did...

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RED VELVET PROTEIN BROWNIES

Ingredients:

* 1/2 lb. dried small red peas/cowpeas, soaked, drained & rinsed
* 1 can dark red kidney beans, NOT drained
* 1 C red quinoa
* 5 C water
* 1/2 C plain non-fat Greek yogurt (vanilla non-fat Greek yogurt for sweeter taste)
* 1 box red velvet cake mix
* 1 pkg fudge brownie mix
* 1 bag chocolate chips (dark best, but any will work) OR 1 bag peanut butter chips; divided
* 1/4 C natural creamy peanut butter (if not using peanut butter chips)

** Used a food processor and standing mixer for this recipe


Directions:

~ Soak dry beans in water, placed in the fridge, for about 8 hours

~ Remove beans from fridge, drain & rinse (check for pebbles)

~ Place drained & rinsed beans in a medium saucepan, then cover with 5 C water


~ Bring water in saucepan to a boil, then lower burner to low & cover with lid (kept tilted) and allow to simmer until beans are tender (abut 1 1/2-2 hours)

~ In the las 30 minutes of the beans cooking, add in the quinoa (you can rinse if you'd like, first - I didn't)

~ Once beans are cooked thru & the quinoa has expanded, take off the burner to cool for several minutes (may have standing water...which is OK)

~ Preheat oven to 350 degrees F

~ When the bean & quinoa mixture has cooled significantly, transfer to the bowl of your food processor

~ Open the can of dark red kidney beans, and add all contents into the food processor

~ Turn on the food processor (I used the chop setting) until mixture is a creamy consistency

~ Stop the process, open the food processor, then add the Greek yogurt

~ Close lid & start the food processor back up to incorporate the yogurt into the mixture

~ When all the beans, quinoa & yogurt are creamed together, stop the food processor

~ Put the contents of the cake mix & brownie mix into the bowl of the standing mixer

~ Transfer the bean mixture into the standing mixer bowl

~ Incorporate the mixes, chips & bean mixture on low in the standing mixer

~ Add in about 1/2-2/3 of the chocolate chip (or peanut butter chip) bag to the batter slowly

~ While it all mixes, spray a 9"x13" cake pan with cooking spray or lay down parchment paper

~ Once all the ingredients are good & mixed, pour it into the prepared cake pan - it will be thick! You will probably want to spread it with a rubber spatula.

~ Place the filled cake pan into the oven for about 25 minutes, until cake brownies are firm to the touch (may do the toothpick/knife test, but it may not come out completely clean)

~ While the brownies bake, melt the remaining chocolate chips with the peanut butter (or just the peanut butter chips); I put the remaining chips from the bag into a small bowl with the peanut butter, then put the bowl in a slightly larger bowl filled half-way with water, then placed in the microwave for 2 minutes - when done, I took out the bowl with the chocolate & peanut butter, then stirred them until completely incorporated & smooth (you may use a stovetop method if you so choose)

~ When the brownies are done, take out of the oven & allow to cool for about 10 minutes

~ Once the brownies are cooled enough to touch without burning yourself, carefully cut it up into smaller squares (I cut mine into 24 brownies)

~ Either with a spoon for drizzling, or placing the chocolate/peanut butter mixture into a small plastic storage bag with a tiny hole cut on the corner, begin to drizzle the mixture over the cut brownies

~ Allow to set for about 1 hour while the drizzle harden

~ Serve or keep covered with foil


** Perfect to grab with a glass of chocolate milk after your next workout

Yield: about 24 servings

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When I tried them, I had a partial bag of chocolate chips that I used for the topping. I didn't have any to put IN the brownies. Also, I used the plain non-fat Greek yogurt...I want to try the vanilla. Without the chocolate chips & extra vanilla flavoring, these are a rich consistency, but are not sweet at all! So if you are not big on sweets, and still want a treat for after your long run, well...here you go!

Either way...they are rich & have a great moist texture!

So, with a new year setting in, and if you have a resolution to begin getting in shape, or if you are looking forward to staying in shape, consider these to have as guilt-free muscle rebuilding! It's also a beautiful color that coincides with the 2015 color of the year!! YUM!! Plus, the beans, quinoa, Greek yogurt & peanut butter will give you a power-protein-punch!! BOOM!

Now have a happy & blessed new year!

Oh, and do me a favor and NOT tell my kiddos they were enjoying beans & quinoa for dessert! OK? Thanks...

ENJOY!

Navidad Chicken Enchiladas

This year was a big year for my hubby & me. We celebrated 20 years of meeting & dating! We met right before Christmas & went on our first date the day after Christmas. Isn't that sweet?

We were reminiscing about that time when it was brought up how giddy I was that I got a call from him on Christmas day! *SWOON* And I vividly remember him talking about what his family was having to eat on Christmas: Enchiladas.

Folks, there is not a drop of Mexican blood in him. So I told him, as we reminisced, about how weird I thought he & his family were for being so non-traditional. HA!!

What made this reminiscing conversation so funny was the fact that, 20 years later, we had decided that enchiladas for Christmas would be the easiest...especially since everyone on his side of the family loves them, too. Even funnier? It was MY idea to have the enchiladas!

Something we decided to try, quite some time back, was chicken enchiladas. His family has always done ground beef ones, so venturing to something a little better for us was taking some thinking. We also decided to add sour cream to them for an added layer of flavor. We love them!! But with us taking up running & trying so hard to be better, we bumped up the nutritional factor. Even for Christmas!

Not only did we make them slightly better for us, they also looked delightfully festive!

So, for our own Fiesta Feliz Navidad, here's what we did:

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NAVIDAD CHICKEN ENCHILADAS

Ingredients:

* 2 lb chicken breasts (thawed if frozen)
* 2 pkg McCormick's original taco seasoning (less sodium version)
* 1 1/2 C chunky salsa or picante sauce
* 1 T liquid smoke (optional)
* 1 pkg of 6 Mission Spinach & Herb tortillas (yes, they are green)
* 2 pkg McCormick's enchilada sauce mix (to package directions)
          * 1 can tomato sauce
          * 3 C water
* apprx. 1 1/2 C Nonfat Greek yogurt, plain
* 2 C sharp cheddar cheese, shredded
* 2 C mozzerella cheese, shredded


Directions:

1. In your trusty lazy cooker, spray the insert with cooking spray, then place the fresh or thawed chicken breasts into the lazy cooker insert.

2. Sprinkle the chicken with the contents of the taco seasoning packets (or you can use your own seasoning).

3. Pour in the salsa or picante sauce, along with liquid smoke (if using).

4. Close the lid & allow to cook for at least 6 hours on low or 3 hours on high.

5. At the end of the cooking time, open the lid & stir the mixture until the chicken is broken up into tiny pieces & at least most of the liquid as disappeared.

6. Preheat oven to 350 degrees F.

7. With the enchilada packets, water & tomato sauce, make the enchilada sauce to package directions.

8. In a 9x13" cake pan, coat all of the inside with cooking spray, then ladle in some of the enchilada sauce to just cover the bottom of the pan.

9. Open the Greek yogurt & make sure it's stirred well, and then open the package of spinach & herb tortillas.

10. Take one tortilla, spread one side liberally with Greek yogurt (I use a rubber spatula).

11. Hold the coated tortilla by an edge, cupped in your hand, yogurt side up, then scoop some of the chicken mixture into the tortilla cupped in your hand, then it becomes easier to roll.

Photo for technique reference

12. As stated in the last step, begin to roll the tortilla from the cupped side to the other, then place outer flap side down into the pan, all the way against the 9" side, and press firmly into the sauce.

13. Repeat steps 10-12 until all 6 tortillas are coated, filled, rolled & placed side-by-side in the cake pan, pressed firmly into the sauce at the bottom of the pan.

14. Once all 6 tortillas are filled, rolled & are laying, hopefully tightly, into the pan, cover the enchilada rolls with more of the enchilada sauce.

15. Take the 2 cups of either the cheddar or mozzarella cheese & cover the entire top of the enchilada surface.

16. Repeat step 15 with the other 2 cups of cheese.

17. Place in the oven for 20-25 minutes, until all the cheese is perfectly melted.

18. Pull the pan out of the oven, then cut the enchiladas down the middle (short side to short side) so that 6 large enchiladas become 12 smaller enchiladas.

19. Serve up 2 halves at a time.

20. Consume the deliciousness!


Yield: 6-12 (depending on how you serve them up)

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We have usually made these, like I stated before, with sour cream & in either flour or whole wheat tortillas, which you can certainly use! Lately we have switched out the sour cream with Greek yogurt, and we love it! Also, the spinach & herb tortillas not only added beautiful festive color to our Christmas dinner, but gave yet another layer of flavor that was awesome!!

As a note: My hubby & I work as a team on these at assembly time! I coat the tortillas with the Greek yogurt/sour cream, then he takes them to fill with the chicken & roll them to put in the pan. If you have someone to work with you on these, do it!

We only made one pan & didn't have any left.

There were ground beef enchiladas, in flour tortillas, also served up. So we had a delightful variety for our fiesta de Navidad! Even this filling option for those who still wanted to try to be good with their eating during the holiday.

I seriously cannot wait to do this version of this chicken variety again! So. Good.

These are also perfect for Cinco de Mayo, Grito de Dolores, Dia de los Muertos, or any time you want or need a Mexican fiesta, like Navidad. You can also use any of these recipes HERE!

Hope you had the merriest of Christmases with loved ones, and may the new year be a blessed & prosperous for you!

** If you want to look ahead to a perfect New Year's Day dish, try my NEW YEAR'S HAM & BEANS!

ENJOY!

Strawberry Icebox Cheesecake - A Healthier Take

The last several months, I have been trying to find more super-easy, total fake out kind of recipes for meals or desserts.

Pinterest is the PERFECT place to go, of course. And I also wanted some simpler-times type of old school inspired stuff to try. The very June-Cleaver-type of appearance...but with the "I Love Lucy" kind of outcome/spin. That's kind of how I work!

I discovered these old icebox cake recipes. I hadn't had a chance to make any yet, but was so wanting to try at least one! So, I started searching out several.

You know what? So many I found used cookies, pudding/custard, candy...all the makings for guilt-induced feelings from gorging on something SO decadent! And...I've got a weakness for decadent.

What could I do to make this decadent dessert not make me feel so bad for all the hard work I've been doing with getting in shape & running. I don't want to feel like I need to run 10 miles to work off a scoop of dessert, especially when I've barely run 5 miles at once.

We are trying to eat better at our house, anyway. So, I begin to plan what this super easy & relatively good-for-you dessert might actually look like.

Well, here's what I did:

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STRAWBERRY ICEBOX CHEESECAKE

A Healthier Take

Ingredients:

* 1 32 oz. tub of Fat Free Greek Yogurt - Vanilla

* 2 boxes sugar free/fat free cheesecake Jell-O instant pudding mix

* 9 low fat honey graham crackers - halved (to make 18 squares)

* 1 32 oz. tub of frozen sliced strawberries in sugar, thawed (the only bad part of the whole thing)

* 1 8 oz. tub fat free Cool Whip topping, thawed

* several strawberries, rinsed & halved (optional for topping)

Directions:

1.In a large mixing bowl, combine the entire tub of Greek yogurt & both boxes of pudding mix; stir well (it will be VERY thick)

2. Lightly spray a baking or trifle dish, about 8x8, with cooking spray (either butter or vegetable)

3. Line the bottom of the dish with 9 graham squares

4. CAREFULLY use a spoon or spoonula to spread about half of the cheesecake mixture over the top of the graham layer; don't forget this mixture is THICK, so spread carefully

5. Spoon about half of the sliced strawberries in their syrup over the cheesecake layer; try to make it as even as possible

6. Repeat steps 3-5

7. Once all the layers are in the dish, spoon & carefully spread the whipped topping over the top strawberry layer

8. If using fresh strawberries for the top, rinse & cut in half or into quarters & arrange on the whipped topping layer as desired

9. Cover & place in the refrigerator for at least 6 hours, and probably up to 12 hours; usually it would be in the fridge overnight - just let it all soak & allow the graham crackers to make a soft crust

10. Serve

Yield: about 9-20 (depending on how small you make the pieces)

** NOTE: If you feel the cheesecake mixture is TOO thick to work with, add about half a cup skim milk to help thin it out & still not take away from how good it is for

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See? Pretty, delicious, and you won't feel guilty about having a big piece of this!

And it went over SO well!! A total win!

It's also given me inspiration to try another like this. When I make it, I promise to share!

ENJOY!