Blueberry Lemon Glazed Doughnuts

March 5, 2013 by · 26 Comments

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 Everyone loves an outlandish story as much as they like guilt-free doughnuts, right?

Hopefully, because here’s one of those outlandish (and incredibly creepy!) stories for you. It has nothing to do with doughnuts, but I won’t apologize because as good as the following story is…these doughnuts are even better.

So, anyways.

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I had a hockey game Sunday night and just as I was getting ready to leave the locker room for the ice, Mr. Prevention called. He never calls when I’m at hockey, so I picked up. He said that a man had just tried to open our front door (aggressively) and then rang the door bell. He got dressed and went downstairs and saw a young man on the porch.

He opened the door (dumb dumb dumb!) and the guy said his name and tried to shoulder his way into the house. Mr. Prevention told him he had the wrong house and to go away. The man tried to shoulder his way in again and Mr. P closed and locked the door and watched him walk away. (Why he didn’t call the cops, I have no idea.) At this point, Mr. P just said that I need to call him when I get home so he can be sure I get in the house safely. After my game, Mr. Prevention called again. He said that he had let Lily out and on our neighbor’s property, there was a man walking around, hooting and hollering with a flashlight (this was all through thick evergreens on our property line and the property of our neighbors who are in FL for the winter). Lily barked at the person…and the person BARKED BACK. Completely creeped out and confused, Mr. P called the police. He described the man at the door earlier and then this incident. There were 7 squads at the house within 2 minutes, Mr. P reported.

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Apparently, the strange man had tried to “break in” to several other houses, or at least managed to scare the heck out of everyone because by the time I got home, every house had EVERY indoor and outdoor light on, lit up like a Christmas tree.

I guess one of the cops came back to tell Mr. P that the man was tripping on acid and had done similar things to our neighbors. He said they had found a shoe and iPod on our neighbor’s front porch. SO weird and pretty creepy! We live on a very quiet street in a very safe community and I know crazy stuff happens every where, but geesh!

Confirmation that drugs are bad and I will stick to nearly harmless addictions such as the use of my doughnut pan ;)

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Blueberry Lemon Glazed Doughnuts slightly adapted from Wanna Be A Country Cleaver

Doughnuts:
2 cups cake flour
1/3 cup sugar
2 tsp. baking powder
3/4 tsp salt
1/2 cup nonfat, plain Greek yogurt
3/4 cup nonfat milk
½ tsp vanilla extract
2 eggs, lightly beaten
2 Tbsp unsweetened applesauce

Blueberry Jam:
1 cup blueberries
1/4 cup sugar
1 Tbsp lemon juice

Glaze:
1 cup powdered sugar
1 Tbsp nonfat milk
1 Tbsp lemon juice

Directions:

Preheat your oven to 425 F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken; set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 In a separate, medium bowl, whisk together yogurt, eggs, vanilla, milk and applesauce until fully incorporated. Mix the wet ingredients into the dry.

Spray doughnut pan with non-stick spray, filling each cavity 1/2 to 3/4ths full of doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together the glaze ingredients.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Yield: 18 glazed doughnuts

Nutrition Information (per doughnut): 119 calories; 0.6 g. fat; 21 mg. cholesterol; 165 mg. sodium; 26.2 g. carbohydrate; 0.8 g. fiber; 3.1 g. protein; 14.0 g. sugar

Result: Deeelish! I love the blueberry jam that gets swirled in making these one unique baked doughnut recipe. The glaze is a nice finish, but truly, they could’ve gone without. The cake flour in the doughnut recipe makes these anything but dense or dry — mmm mmm mmmm!

 I survived my first beginner boot camp class at the gym last night and finished the evening with a hockey game. Wish me luck walking today!

Be well,

sig4

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Filed Under: 150 calories or less, fruits and vegetables, guilt-free, kid-friendly, recipe, reduced-calorie, Uncategorized ·

Crock Pot Potato-Corn Chowder

February 26, 2013 by · 9 Comments

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I talk to my mom a lot, mostly when I’m in the car…because I 1) am in the car a lot and 2) get bored to tears with just the radio.

I recently told my mom, who has spend the past many months (years?) growing out her hair…that I think she should cut it. Not all women can pull of short, sassy hairstyles, but my mom is one of those people. I hope she didn’t mind me sharing my unsolicited opinion ;) But isn’t’ that what daughters are for? :)

She still, however, believes she can pull off choker necklaces. And she can’t. Because no one can. #the90′scalled

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My mom heeded my advice on the hair and booked an appointment for a cut. That appointment was on Saturday.

The last I heard from her was that she would get in touch over the weekend. By Sunday afternoon, I was dying to know how the hair appointment went, so I called. In typical fashion, she didn’t answer…or call back. But I did get a text (should I tell her now that it’s a pet peeve of mine when I CALL someone and I get a TEXT in response?).

The text included a photo of her and something about her being so sassy. (It looks great, by the way!)

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I called my mom, AGAIN, on my way to work yesterday morning…no answer. Even though I thought I had timed my call correctly with the 1 hour time change and her morning workout. By the time I got to work, I emailed something along the lines of “HELLO??? DID YOU FORGET I EXIST??”

I got some gushy email in response which I totally loved. She included some comment about my weekend date night at the brewery and casino with Mr. Prevention, referencing my blog for her Nicole Update. APPARENTLY, my blog is replacing communication with the ones I love!

So, Ma. This recipe is for you. I think you’d dig it.

P.S. Pick up your phone when I call you tonight around 6:15EST, mmmkay? Okaythankyoubye!

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Crock Pot Potato-Corn Chowder slightly adapted from The Crockin’ Girls

6 potatoes (3 lbs), peeled and diced
1 (15 oz) can creamed corn
1 (15 oz) can no salt added whole kernel corn (undrained)
2 cups low-sodium chicken broth
8 oz 98% lean ham, diced
1/2 onion, diced
1/2 tsp black pepper
3/4 tsp salt
2 Tbsp unsalted butter
2 cups whole milk

Directions:

Place potatoes, both cans of corn, chicken broth, ham, onion, and pepper into the slow cooker. Cook on low for 7-8 hours or longer.

Mash the mixture to your desired consistency and then add the butter and milk.

Cook for an additional 30 minutes on high. Serve hot.

Yield: 14 cups

Nutrition Information (per serving): 128 calories; 3.4 g. fat; 11 mg. cholesterol; 425 mg. sodium; 16.7 g. carbohydrate; 2.4 g. fiber; 6.4 g. protein; 14.2 g. sugar

Result: This was GOOD, but not the best ever. I guess that’s what happens when you omit heavy cream and butter from a chowder, huh? :) I would certainly make this recipe again and play with the spices some — maybe some fresh thyme and definitely some garlic. This was a great foundation…just needed some sprucing up! :)

 Busy day ahead without about a bazillion meetings. Baaaah!!

Be well,

sig4

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Filed Under: 150 calories or less, carb-controlled, crock pot, fiber, fruits and vegetables, gluten-free, guilt-free, kid-friendly, one-pot meal, recipe, Uncategorized ·

Greek-Style Potato Skins

February 22, 2013 by · 14 Comments

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I must admit, I’ve fallen into a bit of a dinner rut.

Is it considered a rut if you just don’t want to do something?

In my defense, it’s not that I don’t want to make dinner…it’s that I feel like I don’t have time to make dinner. Every night this week there has been something…something after a 10 hour work day, that is. Don’t get me wrong, I love hockey, but I don’t love driving to Indiana to play. And I don’t mind working late nights…sometimes, but it leaves less time at home to do the things I love and enjoy.

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With the ebbs and flows of life, my menus fluctuate just the same.

Last night? I had a bowl of bran flakes with raisins, skim milk, and blueberries. Mr. Prevention? Half of a deep-dish pizza and 2 bowls of Lucky Charms. I’m not exaggerating. And I’m the one who can’t lose weight?!

Trends like this can’t continue. Cereal is no suitable dinner (veggies, wha?), and my other half cannot continue his 2,000+ calorie dinners. I have to think outside the box and meet dinner at the corner of Ihavenotime and Gottabehealthy.

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The night I made these…I used leftover baked potatoes. You could also opt to make the baked potatoes in the crock pot so that the first several steps are complete and you are looking at a dinner on the table in less than 20 minutes. I served 2 of these Greek-Style Potato Skins with a side salad.

There is just no excuse not to eat right, right?

Right!

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Greek-Style Potato Skins from Serious Eats

4 medium russet potatoes
2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/2 cup nonfat, plain Greek yogurt
3 oz feta cheese, crumbled
1 Tbsp fresh oregano leaves, minced
1/4 cup red onion, minced
20 kalamata olives, halved
Fresh ground black pepper

Directions:

Preheat oven to 375 F. Pierce the potatoes with a fork a few times and bake, on a rimmed sheet pan, until fully tender, about 45-60 minutes.

Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4-inch thick wall.

Brush the potato skins (both sides) with the olive oil. Return skinds to the oven, skin side down, and bake for 7 minutes. Flip to skin side up and bake 5 to 10 more minutes, until they are nicely browned and crispy.

Sprinkle each skin with a little bit of salt. Spread each with 1 tablespoon of the yogurt. Top each with 1 tablespoon of the feta cheese. Transfer to a heat-proof serving dish. Broil for 3 minutes or until the cheese is starting to melt.

Garnish with the oregano, red onion, kalamata olives, and black pepper.

Yield: 8 potato skins

Nutrition Information (per skin): 149 calories; 7.8 g. fat; 10 mg. cholesterol; 377 mg. sodium; 15.4 g. carbohydrate; 2.1 g. fiber; 5.5 g. protein; 12.1 g. sugar

Result: Crispy, salty, and cheesy! These have great color once you add the oregano and are great for a light dinner or heavy appetizer. They’re also great game day food…and kid food! The sky is the limit with potato skins and I think that’s why I like them so much :)

TGIF! :)

Be well,

sig4

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Filed Under: 150 calories or less, carb-controlled, fiber, fruits and vegetables, gluten-free, guilt-free, kid-friendly, quick meals, recipe, snack, Uncategorized, vegetarian ·