Posts Tagged "baked"

Baked Mini Turkey Meatballs

Posted on Aug 20, 2013 in Appetizers, Cooking, Dinner, Featured, For kids, Meat, Pasta

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These little guys are so full of flavor and so easy to make!  Not to mention they are healthier than your average meatball, using ground turkey meat and spinach.  Plus they bake up in under 15 minutes, not bad!  Perfect as an appetizer served with marinara for dipping, over a big plate of spaghetti, or in a meatball sandwich.   Try them for dinner this week!!

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Baked Mini Turkey Meatballs

(Makes 34-46 mini meatballs)

1.25 lbs ground turkey

1 egg

2 tablespoons of milk

1 cup of chopped frozen spinach, thawed

1/2 cup of Italian style breadcrumbs

1/3-1/2 cup of Italian blend shredded cheese (or you can just use shredded mozzarella or parmesan)

1 teaspoon of sea salt

few dashes of pepper

few dashes of garlic salt

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Preheat oven to 400 degrees and line 2 cookie sheets with parchment paper.

In a large bowl combine all ingredients and stir until just combined.  Do not over mix or your meatballs may be tough!

Use a tablespoon sized scoop and place meatballs on prepared baking sheets.  Bake for 12-15 minutes or until cooked through.

Serve immediately.  How easy is that???

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Simple Baked Cod

Posted on Apr 24, 2013 in Cooking, Dinner, Featured, Seafood

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This recipe is really quick and easy and can be adjusted to any taste.  The panko bread crumbs gave it a nice crispiness on the outside while the fish on the inside stayed moist.  I love topping mine with an extra squeeze of lemon juice and some sea salt!

 

Simple Baked Cod

(serves 4)

4 cod fillets (roughly 1 pound)

2 tablespoons of butter, melted

1 cup of panko breadcrumbs

3/4 teaspoon of sea salt

2-3 dashes of paprika

dash of basil

2-3 dashes of pepper

zest from 1 large lemon

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Preheat oven to 400 degrees and line a baking sheet with foil.  Spray the foil lightly with canola or olive oil spray.  In a shallow dish or medium bowl combine breadcrumbs, sea salt, paprika, basil, pepper, and lemon zest.  Unwrap fish and pat lightly with a paper towel.  Working with one fillet at a time, dip the fish in the breadcrumb mixture and press firmly getting a light breading on both sides.  It won’t be completely covered and that’s ok.  Place fillet on prepared baking sheet and continue with remaining cod.  Once all fillets have been dipped in the bread crumbs, drizzle the top with the melted butter.  Sprinkle some of the remaining breadcrumbs on top and press lightly so they stick to the melted butter.  Bake for 12-15 minutes (this may be more or less depending on the size of your fillets).  Serve immediately with lemon juice and a sprinkle of sea salt!

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Baked Buttermilk Donuts with a Nutella Glaze

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Desserts, Featured

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There’s just something about a glazed donut with sprinkles that is so appealing, and these are no exception!  The simple buttermilk donut really lets the flavor of the nutella glaze come through.  They are healthier than a regular fried donut, but in reality, how healthy can any donut covered with a chocolate nutella glaze be??  That being said, they are a great treat and would be fun to make for a brunch or shower.  Enjoy them for a glass of milk or your morning coffee!

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Nutritional info per donut: 2oo calories, 4 grams of fat, 34 carbs, 4 grams of protein, .6 grams of fiber

Baked Buttermilk Donuts with a Nutella Glaze

(makes about 12 donuts)

For the donuts:

1 cup of flour

1 cup of whole wheat flour (or just use a total of 2 cups AP flour)

1/2 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1 cup of low-fat butermilk

2 eggs

2 tablespoons butter, melted

1 tablespoon of vanilla

For the glaze:

3/4 cup of powdered sugar

2 tablespoons of cocoa powder

3 tablespoons of milk

3 tablespoons of nutella (you may need to melt it a bit)

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Preheat oven to 425 degrees and spray a donut pan with non stick cooking spray.  In a large bowl combine flours, sugar,  baking powder, salt, and nutmeg.  Set aside.  In a medium bowl, combine buttermilk, eggs, butter, and vanilla.  Pour buttermilk mixture into the flour mixture and stir until just combined.  Using a piping bag or a large spoon, fill each cavity in your donut pan about 2/3 of the way full.  Bake 7-8 minutes, or until lightly browned and donut bounces back when you push it with your finger.  Turn pan upside down on a cooling rack to remove donuts.  Lightly spray pan again and cook remaining donuts.

Meanwhile, in a small bowl combine powder sugar, cocoa powder, milk, and nutella.  Stir until smooth.  If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat.  Set on parchment paper and top with sprinkles.  Let sit for about 20 minutes.  Best served the same day they are made.  If you are going to make them ahead, I would suggest baking the donuts, but waiting to glaze them until the day they are going to be used.

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Source: Slightly adapted from http://www.health.com/health/recipe/0,,10000002012979,00.html

 

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Healthy Baked Apple Cinnamon Oatmeal

Posted on Mar 19, 2013 in Breakfast, Cooking, Featured

 

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Yum!  This is way better tasting than the apple cinnamon oatmeal you get in packets from the store, not to mention better for you!  I sprinkled some shredded coconut and sliced almonds to the top of mine and it was delicious!  Definitely a hearty breakfast that will keep you full and energized.   It’s also great re-heated the next day with some milk or almond milk. Try making it on a Sunday evening and you’ll have breakfast all week.  Hope you like it!

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I baked mine in an 8X8 dish which gave me 9 large servings.  (I like a lot of breakfast!)  If you want more, smaller servings, you can bake it in a 9X13 pan and make 12 servings.  Just reduce your baking time to 20 minutes.  The nutritional info below is based on 9 larger servings and includes the sliced almonds and shredded coconut.

Nutritional Info:  250 calories, 10.5 grams of fat, 32.7 carbs, 6.5 grams of fiber, 8.3 grams of protein

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Healthy Baked Apple Cinnamon Oatmeal

(makes 9-12 servings)

3 cups of old fashioned or quick cooking oats

1/3 cup of brown sugar (you can replace with honey or skip completely)

2 teaspoons of baking powder

1/2 teaspoon of salt

2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1-2 dashes of pumpkin pie spice

2 scoops of vanilla protein powder (optional.  I used Arbonne vanilla protein shake mix)

1/4 cup of flax seed meal

1 cup of nonfat milk (or almond milk–vanilla almond milk would be good!)

2 eggs, lightly beaten

1 cup of unsweetened applesauce

2 teaspoons of vanilla

2 tablespoons of coconut oil

2 cups of chopped or shredded apples (I don’t peel mine)

1/2 cup sliced almonds (optional)

1/4 cup shredded coconut (optional)

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Preheat oven to 350 degrees and spray an 8X8 or 9X13 baking dish with non stick cooking spray.  Mix oats, brown sugar, baking powder, salt, spices, flax seed meal, and protein powder (if you’re using it) in a large bowl.  In a medium bowl combine milk, eggs, applesauce, vanilla, and coconut oil.  Pour wet ingredients in with the dry and stir to combine.  Stir in apples.  Pour into your baking dish and use a spatula to make it even.  Sprinkle almonds and coconut on top.  Bake 25 minutes if using an 8X8 dish or 20 minutes if you’re using a 9X13 dish, or until edges are lightly browned.  It will continue to set as it cools.  Let sit about 5 minutes then enjoy!  Store covered in the refrigerator.

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Source:  Adapted fromhttp://recipes.sparkpeople.com/recipe-detail.asp?recipe=751521

 

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Easy Baked “Fried” Chicken

Posted on Mar 14, 2013 in Chicken, Cooking, Dinner, Featured

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My husband ate 5 of these drumsticks at dinner tonight . . . I’m guessing this recipe is a keeper!  It is pretty simple to make and can be thrown together pretty quickly.  It’s healthier than fried chicken, but still has that crispy skin on the outside and tender meat on the inside.  I used drumsticks, but you can do it with any chicken pieces.  Just be sure to adjust your cook time accordingly.

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Easy Baked “Fried” Chicken

(serves 6-8)

1 1/2-2 pounds of chicken drumsticks (or wings, thighs, etc)

2 cups of buttermilk

1 cup of almond meal

1 cup of breadcrumbs (regular or panko will work or try Italian for a twist!)

1 teaspoon of season salt

dash of onion powder, garlic salt, and pepper

canola or olive oil cooking spray

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Place drumsticks in a large bowl and pour in buttermilk.  Cover with plastic wrap and let sit in the fridge anywhere from 30 minutes to a few hours.  When you’re ready to cook it, preheat the oven to 400 degrees and spray a baking sheet with canola or olive oil.  In a medium bowl, combine almond meal, breadcrumbs, season salt, and seasonings.  Take drumsticks and let excess buttermilk drop off.  Dip in breadcrumb mixture and roll coating completely.  Place drumstick on baking sheet and repeat with remaining chicken.  Spray tops of the chicken lightly with cooking spray.  Bake 15 minutes then turn chicken pieces over.  Bake an additional 15 minutes, or until juices run clean.  Serve immediately!

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