I am a big fan of CHEESY BREAKFAST casseroles, especially quiches.  This recipe puts a healthy spin on a a classic Broccoli Quiche by using low fat cheeses, buttermilk (for a rich creamy buttery flavor) and whole wheat flour.  I LOVE having the crust mixed IN the quiche because it makes it dense, creamy, cheesy and crunchy with the FRESH broccoli.

My inspiration for this recipe comes from my Weight Watcher’s Slow Cook It cookbook.  I modified their Broccoli Frittata Bite recipe to make it into a crockpot broccoli and cheese quiche.

The key to making this recipe a success in the slow cooker is to remember ONE RULE ~ when it comes to eggs, cook them slow and low.  High heat tends to burn the outsides before the inside has a chance to cook.

Feel free to mix this up with any vegetable you love, just make sure you use fresh or if you use frozen, unthaw and pat dry to remove the water.

Enjoy!

SLOW COOKER BROCCOLI CHEESE QUICHE (print it!)

INSTRUCTIONS

• 2 tsp olive oil
• 1 onion, chopped
• 10 oz FRESH broccoli, chopped
• 1 1/4 cups 1% buttermilk
• 3 eggs
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• Sea salt and black pepper to taste
• 2 tsp of your favorite Hot Sauce, optional
• 1 cup low-fat sharp cheddar cheese, finely shredded
• Crockpot liners (recommended if your eggs tend to stick) or nonstick cooking spray

INSTRUCTIONS

1.  Spray a large 3-4 quart crock pot dish with nonstick spray or line with a crock pot liner and spray with nonstick spray.

2.  Heat oil in a large skillet.  Add onion and cook, stirring occasionally, until softened, about 3 minutes.  Reduce heat and cook, stirring occasionally, until golden and very soft, about 15 minutes.  Add broccoli and cooking, stirring occasionally, until all the flavors are blended, about 2-3 minutes.

3.  Whisk buttermilk and eggs in a medium bowl.  Whisk in flour, baking soda, sea salt, black pepper and hot sauce just until blended.  Stir in broccoli mixture and 3/4 cup cheddar cheese until combined.

4.  Transfer mixture to slow cooker; sprinkle remaining 1/4 cup cheddar cheese over the top.  Cover and cook until a toothpick inserted into center comes out clean, 6-8 hours on low.   Crock pots do vary on temperatures so be sure to adjust the time according to your crock pot settings.

 NOTE: Using the HIGH setting does not work with this recipe as it cooks unevenly (burned on the edges and soggy in the middle)

5.  Transfer stoneware to rack and let quiche cool slightly, about 15 minutes.  Slice a butter knife around the edges to loosen.  Cut into 10 slices.  Serve warm.

Makes 10 servings, 3 points+ each or 8 servings, 4 points+ each

Nutritional information 1/8th of the recipe calculated at caloriecount.com

STEP – BY – STEP

INGREDIENT NOTE:  As part of the FoodBuzz Tastemaker program, I received a carton of Eggland’s Best Eggs to taste test.   I figured this quiche recipe would be a perfect way to “test them out”.

I am not sure that I buy into the whole adding things to your eggs, especially when your eggs are not organic.  However, if you are going to add things, why not have them be good things for you like Vitamins and Omega-3’s   I do like that they treat their chickens humanely, they are vegetarian fed with no hormones added.

I did smile when I saw that they stamped EB on each egg ~ funny, my eggs are branded.

Start off by heating your olive oil over medium heat and adding your onions to caramelize.  I LOVE caramelizing onions because it really brings out their sweetness.

After your onions are soft and caramelized, add your broccoli for a few minutes to mix the flavors.

While you veggies cook, whip up the egg part.  The Eggland’s Best eggs look like normal eggs and they taste like regular eggs too 

Add your buttermilk.

Whisk in your whole wheat flour, pepper and pink sea salt.

Plus some heat!  I LOVE pretty much every egg dish with a little hot sauce.

Stir your veggie mixture into your egg mixture.

Stir in 3/4 cup of your low-fat cheese.  I used low fat Monterey jack because it is what I had on hand.

Pour your mixture into your prepared crockpot and top with your remaining quarter cup cheese.

Cook it slow & low for 6-8 hours or until a toothpick inserted comes out clean.

Allow to cool slightly, slice a butter knife around the edges, cut and serve.

You can get really creative with this recipe by mixing it up and using different vegetables or flavored cheeses each time.  You can put this in the crock pot before bed  and wake up to a delicious breakfast that took not time at all to prepare.    Another option is to put it on a Sunday morning and enjoy it for dinner.

This is another favorite recipe from my archives that I think I just may have to make for breakfasts this week!  I am off to spend the day with my Sis and Mom getting pedicures, having lunch and going to the movies for the grand finale of my birthday week.  If I am not back tonight, I will catch up with you all tomorrow with The Husband’s first Weight Watchers Meeting and my weekly menu!

Happy Weekend!

Day 2 of the 3rd Annual Foodbuzz Festival kicked off with a delicious breakfast and a fantastic panel of speakers.  I honestly enjoyed every singe session I attended and learned a few new things that I tweeted & Facebooked to you all. 

Day 2 is ALWAYS my favorite because I LOVE the Tasting Pavilion and getting a chance to meet up with everyone.  This year though, I have to say the BIGGEST Highlight of my day however, was actually meeting Tyler Florence and having him give me a signed copy of his cookbook!!!

Foodbuzz has  very impressive spread for their light breakfast.

I LOVE that they went GREEN with compostable everything including forks!

After the content sessions wrapped up we headed over to the Metreon for the Taste Pavilion.

We actually arrived early so we walked around a bit and snapped a few pictures to entertain ourselves…..

CHEEESEEEEE!

For anyone who has not yet had the chance to go to the Foodbuzz Fest, the Tasting Pavilion is the one event you have to go to.  They open this event up to everyone so you can bring your friends.

Several vendors get together in one building to hand out samples of the recipes they have made using their products.

Translation ~ 3 hours of sampling!

One of my FAVORITE recipes was the Mango Lime Ponzu Salsa provided by Kikkoman.  It was salty, sweet, crunchy and refreshing all in one.  I am definitely making this one soon with my Christmas Tree Mangos !

Oren’s Kitchen creates these deliciously natural flavored nuts that would be awesome in salad, on top of soup or as a snack.

The coconut chili macadamia was by far the best flavor.

If you are a Kombucha fan, try Cascal ~ it’s the same.

Biscotti….

Do you all remember the first year when I was raving about Healthy Bread in Five Minutes A Day by Jeff Hertzberg??? I absolutely LOVE his book and the concept even if I have only ventured into Garlic Knots.

He has a new book out for Artisan Pizza in 5 Minutes a Day. Biz ~ I know you would be all over this book since you LOVE his first book….plus it’s all about pizza!

For the first time ever, I tried Tonic Water…..

and gin……

It was really “gin-ny” LOL…..I thought I would like it, but, I am not sure I did.

The absolutely BEST FOOD of the day for me goes to Alaska Seafood.

We actually had a chance to meet their crew the first night at the Cocktail Party so I sorta knew I wanted to try the spread they had lined up for us at the Pavilion.

California Roll Sushi Lettuce Wrap complete with AVOCADO, sticky rice and pickled ginger ~ I could’ve eaten these all day long and had nothing else ~ LOVE!!!

Fish “Nachos” and the creamiest, crunchiest fish cake I’ve ever eaten.

All washed down with apple juice!

The girl & the fig actually had a booth which I was really excited about.  I have always wanted to eat at their restaurant……

It was awesome they brought tastes for us to try ~ pork rub skewers complete with “fig” dipping sauces!

Ticings are a super cool way to decorate your baked goodies ~ you “design” the fancy tops like the brownies they had up for sample.

Can I just say these brownies were phenomenal ~ they were dense, chewy and loaded with big chunks of chocolate!

The CRAZIEST food I ate at the Pavilion ~ these shortbread cookies that were made with mushrooms.  The Candy Cap mushrooms actually smell and taste like maple syrup so the cookie was sweet and buttery like maple ~ crazy!

I also NEED to find Wild Elderberry Shrub!  It’s slightly sweet and tart, but, really good for you.  It is perfect for when you make “mocktails” ~ just add ice & fizzy water.

I am pretty sure The Husband would’ve been camped out at the Pickled & Hot Dog Station.

Earl’s Gone Wild really figured out one delicious secret for making VEGAN Split Pea Soup taste just like it has bacon it in…..it was amazing!

As in I’d actually give up my smoked ham/sausage to have this soup instead.

COOLEST new creation that I am totally going to head out and buy ~ Alexia’s Sweet Potato Puffs (think tater tots!)  The kid in me totally LOVED eating these again ~ yum!

Did I mention they are only 3 points+ a 3 oz serving (about 2/3 cup)

After all that deliciousness, we stopped for flavored Honey Drop Teas ~ lightly sweetened with HONEY tea.  I like that it tasted homemade, not bottled.

The Jarlsberg folks had the COOLEST display and tastiest cheese + figs….did you all know that Jarlsberg Light Swiss is only 1 points+ a slice?

It pairs perfect with Judy’s Breadsticks Crackers

We finished our day at the Godiva stand….not for chocolate, but, for COFFEE! 

Oh and  Mission Mini Cupcake……

I opted for the Meyer Lemon……LOVE!

I am pretty sure that Tracey almost fell over when she saw Tyler Florence (her major Celebrity Crush) walk in the door. 

He made a special guest appearance at the Tasting Pavilion to sign a few of his Family Meals Cookbook.

Ummm, I totally was not shy and asked to snap a cheesy picture with him

SO COOL! 

A special Thanks to Tracey for sharing half of everything with me so we could try it all….nope, we totally didn’t plan to both wear gray jackets

Then again, neither did Melissa of Trying to Heal and I either ~ Like minds LOVE Old Navy! 

Isn’t she a doll….Melissa, you look more amazing each year

Tracey and I were pretty much stuffed so we decided that we didn’t “need” to stay in the city for the Gala Dinner.  Plus, I knew I had to get home to fix the American Airlines mess up with our trip (they left off one of our return flights so ummm, we would have had to stay in the Caribbean ~ good, bad?! LOL)…..

Today has been BUSY!  I was up bright & early to make Lemon Cranberry Mini Muffins to take to my Weight Watchers meeting to share…..

Then, we spent the afternoon taking care of things to get ready for our trip (we leave Friday!!!) and prepping for the Luncheon I am hosting at work tomorrow.

The Husband helped me whip up HUGE Salads for 50+ people……

Plus Chocolate Chip Walnut Cookies!

Ironic, right?! Don’t worry, I am serving up more than salad and cookies

THIS WEEK’S MENU is pretty limited, but, here is what I am thinking:

* Carne Asada Steak Salads

* Vegan Chorizo, Pepper, Potato & Egg Tacos

* Breakfast

Playing Catchup ~ Here is my Foodbuzz Festival Day 1 Recap

Night all!

Let the fun begin!!!  Yesterday kicked off the 3rd Annual Foodbuzz Festival.  Tracey of TJ’s Test Kitchen is my side kick attending with me this year.  It is so crazy to think that this is my 3rd s of year attending the Foodbuzz Fest.  I always look forward to seeing everyone and meeting new people, but, I also have to say that a big draw is all the delicious food.  It also totally makes me feel normal seeing so many other people taking pictures of their food like I do everyday LOL……

I am just going to make this disclaimer ahead of time….points+ do not count for 2 days when you attend an event like this because you only live once and festival’s like this only happen once a year.  I will be back on track on Sunday…….With that being said, let’s get our food on!

The reception was sponsored by Sabra Hummus. 

I can be the first to admit I was really tempted to title this post “Hummus Among-Us” but, I resisted making you all subject to my corniness .

Our first stop was the beverage station!

I opted for Club Soda (fizzy water!) with lime and pretty much drank that all night since I was the designated driver.

They had a pretty extensive menu for our “Happy Hour” and everything included…..hummus!

Sabra also provided us all with Greek Tattoos in case we really wanted to Go For The Greek

The center of the room has this delicious display of bite sized appetizers all labeled with which type of Sabra Hummus was used.

Crunchy “fried” chickpeas ~ they were slightly spicy and totally crunchy like nuts.

I want their bowls and serving tray

They gave us a lot of option for this to dip in our hummus ~ pita chips and this fantastic veggie tray.  I think pickled red onions should be on every veggie platter ~ slightly sweet, slight dark and definitely not onion like at all.

I had two plates that looked like this.

My FAVORITE appetizer of the night were these little Sabra Hummus Tarts.  The Wasabi Pea hummus bit reminded m of sushi ~ totally creamy with a little kick.  It surprised me because those who know me, know I hate Wasabi Peas.

Along with the table they had a staff that walked around passing appetizers all around. I LOVE how the waiters/waitresses are always confused with all of us wanting to take pictures of what they are passing, but, not always eating it.

The Staff that walked around was AWESOME ~ they were so friendly and made sure to stop by our table each time so we could get person shots of our food.

Rosemary Chicken Salad Hummus Puffs (perfect for the holidays!)

Jalapeno Cilantro Hummus Mini Pizzas with Corn, tomato & Lime Cream.

After the cocktail party we all headed up stairs for the Small Bites Foozbuzz Blogger Awards Dinner.

There were two stations where the chefs were cooking and plating our dishes right in front of us.

Seared Scallops ~ I gave this one to Tracey since you all know Scallops and their sliminess/lack of eyeballs kinda freak me out!

Pork Belly (it should be crispy like bacon I think!) over Broccoli “Potatoes”.

The next station was actually pretty cool.  It was based on recipes developed by several Foodbuzz Bloggers. I LOVED this idea and recognizing the names that went with each dish.

The Brown Sugar and Butter Roasted chicken completely melted in your mouth.  Fantastic recipe Jessica ~ I am definitely adding this to my to make list!

Espresso Cup Potato & Broccoli Soup Samplers!

The final station of the night was the station I wanted to visit the most because of the spring rolls and cute little “box” Lentil Salads.

These raviolis were bright red inside because they filled them with beets….

We pretty much did not have any room at this point so we skipped out on the dessert station.

For those wondering, here is what is on the inside of our Swag Bags this year!

Day 2 involved 3 “classes”, the Tasting Pavilion and dinner where Tyler Florence is doing a cooking demonstration for us!

Stay tuned tomorrow for the Grand Finale Post!

Hi everyone!  I am finally back in action with another fun fall recipe that uses my ingredient of choice lately ~ Pumpkin!  If you LOVE pumpkin, then, I am pretty sure you will LOVE these Creamy Pumpkin Pie Bites. These little bite sized pumpkin pies might just be better than the real deal. 

The cream cheese adds a nice richness to the cinnamon pumpkin-y goodness in the middle while the won tons add a nice crunchy “pie” shell.  Did I mention that each bite in ONLY 1 points+ so you don’t have to feel bad when you reach for another “slice” bite.

They are perfect to make ahead of time to have as a dessert or an appetizer (sometimes dessert should come first, right?!)  Just plan out all the fun toppings you want to serve up to your guests and I guarantee these will be what everyone talks about on their way home from Thanksgiving dinner.

CREAMY PUMPKIN PIE BITES (print here)

INGREDIENTS

• 24 New Hong Kong Thin Won Tons
• 2/3 cup pure pumpkin
• 1/3 cup low-fat cream cheese
• 3 Tbsp golden brown sugar
• 2 Tbsp pure maple syrup
• 1 1/2 tsp pumpkin spice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 egg

OPTIONAL TOPPERS

• Homemade whipped cream
• Crushed cinnamon graham crackers
• Cinnamon Sugar or powder sugar
• Dry roasted chopped candied walnuts

INSTRUCTIONS

1. Preheat oven to 350 degrees.  Spray a mini nonstick muffin pan with nonstick spray.  Press 1 won ton wrapper into each mini muffin cup, folding the edges as needed.  Bake the won tons on the bottom rack in the muffin tin for 5 minutes and remove from the oven.

2.  While the won tons are cooking, prepare your creamy pumpkin pie filling.  Combine pumpkin through egg in a large mixing bowl.  Beat until combined with a hand mixer or an electric mixer.

3.  Using a 1 Tablespoon measuring spoon, scoop 1 Tbsp of the creamy pumpkin pie filling into each won ton.  Return the pumpkin cream cheese won tons to the oven and bake on the bottom rack for an additional 10 minutes until the filling is set and the won tons are golden. 

Be careful to watch them as the won tons can burn quickly.

Makes 24 Creamy Pumpkin Pie Bites, 1 points+ each (excluding toppings)

Nutritional information per Creamy Pumpkin Pie Bite

STEP – BY – STEP

Awhile back the folks over at Foodbuzz partnered with OXO, tools you can hold onto and sent several Tastemakers some fantastic OXO products to use for recipe development.

OXO sent us some pretty fantastic things…..

* Good Grips Food Scale

* Good Grips Pop Containers (my personal favorite before trying out everything)

* Good Grips Measuring Bowl and Measuring Cups

* Good Grips Zester

* Their latest product ~ Good Grips Egg Beater!

I figured what better way to put my new fun kitchen gadgets to use than to create a fun new fall recipe involving……Won Tons!

You don’t have to worry about pressing your won tons perfectly into the pan.  The goal is just to form little cups which means 1-2 little creases as they are pushed into the tin.

This is the MOST IMPORTANT step in my opinion because pre-baking them for 5 minutes help to give them a crispy shell on the bottom and the top.

While the won tons bake, “beat” your creamy pumpkin pie mix.

Action shot!

I honestly think this egg beater works better than my electric mixer. It goes so fast and is super smooth without splashing everything all over.

Scoop 1 Tablespoon of mix into each won ton just enough to “almost” fill them.

Bake on the BOTTOM rack for 10 minutes being sure to check on them during the last 2-3 minutes to make sure they do not burn.

Remove to cooling rack and cool at room temperature.

Whip up your toppings while your creamy pumpkin pie cups cool.

One thing I LOVE about the OXO measuring cups is that having the numbers on the top makes it easier to see what you need to measure.

Another use for their Egg Beater ~ 1 Minute Homemade Whipped Cream!

Simply combine 1 cup heavy whipping cream with 2 Tbsp Agave Nectar & q1 tsp pure vanilla extract.

Whip effortlessly for 1 minute…..Tadah!!! 1 Tbsp = 1 points+.

I thought it would be fun to let guests decorate their own creamy pumpkin pie cups by plating the cups and toppings separately.

Served up with homemade whipped cream and crunchy, crushed cinnamon graham crackers.

Quite possibly better than pumpkin pie ~ the BEST PART ~ since they are only 1 points+, you can go back for another!

Q’s

What is one FALL recipe or ingredient you are LOVING at the moment?

Aside from pumpkin, I cannot get enough butternut squash or sweet potatoes!

See you all later tonight or tomorrow with my weigh in, weekly menu & one pretty cool giveaway!

Night all!

Happy Saturday all!  I just have to start off by saying thanks ~ Thanks for being there still when I took a much needed “mini” break.  I honestly do my BEST to give you all a “daily” even if it’s from the archives, but, sometimes, I just have nothing left in me to post.

Thanks for always supporting me, sharing your successes, stories and comments in general.  Whether you realize it or not ~ I look forward to hearing what you all share everyday and The Husband does too.  He is always asking, who said this or that and he is like, I know her!

I could never express in words how much you all mean to me….just know, every comment, email, Tweet & Facebook message is read and makes my day in one way or another even if I am not able to respond right away.

There has been so much going on and our lives have been pretty crazy.  I know I need to show Friends for Weight Loss more love and my Makeover plus Recipe Organizer is almost done!  I can really see a light at the end of the tunnel and I will be able to share some of things with you all soon.

For now…..let’s get onto FRIDAY because it was one FANTASTICLY FUN high points+ day that was worth busting into my WPA in day 1.

I was UP .6 LBs this week, but, you know what…I am 110% OK with that considering:

* I had a highly emotional week & missed a few workouts

* I had a day that I was starving & probably would’ve eaten all your food too if you let me!

* On my Weight Graph (yes, I am a dork & graph my journey LOL) ~ it’s the week I usually maintain or gain.

* Sometimes ~ “certain times of the month” the scale should be avoided.

NEXT WEEK I am going to show that scale who is boss and make that .6+ disappear!

After my meeting, I stopped at Starbuck’s for a Venti Iced Nonfat Decaf Latte with caramel drizzle on top & a banana (3 points+).

I honestly couldn’t wait for lunchtime to come around because Tracey & I were meeting up at Hisui Japanese Steakhouse for SUSHI!  I have actually only been to Hisui a few times and I have always ordered their Tepan Grill.

We shared some Edamame to start (1/2 cup for 1 points+)

MIso Soup! (2 points+)

The smallest side salad I have probably ever had ~ that would be 4 pieces of lettuce LOL.  (2 points+) for the small amount of dressing.

If you all would’ve been there with me, you would’ve laughed.

I actually pulled up the Blog Post I had from My Birthday Dinner there and asked the server….can you tell me what roll this is?  I had it here last time and I want to get it again.

I am pretty sure he thought I was crazy ~ I had to try ~ that was a good roll lol.

I settled for Ben’s Roll ~ Spicy Tuna w/Spicy Crab, Avocado, Shrimp & Tempura Flakes (9 points+ for 8 pieces)

I think Tracey was more excited to get back for our after lunch coffee!

Foodbuzz sent me two types of Godiva Coffee as part of the tastemaker program to “brew” the perfect recipe.

Hazelnut Creme

Brewed hot and topped with fresh whipped cream and Flor De Sal Caramel.  I LOVE how “rich” and nutty this coffee tastes with being so simple.

Chocolate Truffle…..OMG, the smell of this one alone makes you want to eat the coffee ground.

For this drink, we busted out the “COOL BEANS”!

We brewed & chilled the chocolate truffle coffee and added Hazelnut Crème Coffee Ice Cubes ~ COOL BEANS!

Topped with fresh whipped cream, Midnight Moo Chocolate & toasted coconut.

The chocolate truffle coffee tastes just like eating delicious Godiva Dark Chocolate with a nice Iced French Roast Coffee……I could go on describing it, but…..

I think seeing her reaction is enough to know how good this coffee is!

Yup ~ we totally drank ALL THAT COFFEE! It was delicious and I can honestly say I cannot wait to have more!

What goes better with coffee than DONUTS……These tasty little balls are super moist with hints of cinnamon and topped with a delicious vanilla glazed that melts in your mouth.

Oh and the BEST part about them ~ they are totally healthy for you and….

You get TWO Donut Holes for ONLY 1 POINTS+!

CINNAMON GLAZED DONUT HOLES

INGREDIENTS

Holes

• 1 cup 100% white whole wheat flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp cinnamon
• pinch of salt
• 1 egg (lightly beaten)
• 6 oz non fat StonyField Organic Activia vanilla yogurt
• 1 Tbsp canola oil
• 3 Tbsps real maple syrup
• 2 Tbsps packed brown sugar

Vanilla Icing

• 1/4 cup powdered sugar
• 1/2 tsp real vanilla extract
• 2-3 tsp water or until desired consistency is achieved

INSTRUCTIONS

1. Prepare and heat the Cake Pop Maker according to the packaged instructions.

2. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, maple syrup, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined.

3.  Put all of the batter into the other ziplock bag. Cut off the end. Pipe into the cake pop pan, only filling 3/4 of the hole. Bake 4-6 minutes and remove to cooling rack.

4. Once cooled, drizzle with vanilla icing and enjoy!

Makes 36 donut holes, 1 points+ each

(NOTE ~ If you have more than one serving, you get 3 for only 2 points+, 4 for 3 points+)

Nutritional information per serving

I bought this BabyCakes maker at Kohl’s awhile back because I thought it would be easier than making Cake Pops from scratch.

Little did I know it would be FANTASTIC for making Donut Holes too

Cinnamon Spice Donut Holes…next time I’m adding apples and/or nuts!

I LOVE that you can see the cinnamon inside ~ they are super moist inside and slightly crispy on the outside.

Drizzled! MMMMM……The perfect coffee companion…..

If you all wanted to try the GODIVA COFFEES ~ Go HERE to print out a $2.00 off coupon!

The rest of my work day wasn’t as exciting as lunch.  We did, however, get the chance to meet up with Tracey and Sean again for dinner!

We had a $25 off coupon for my FAVORITE Taco place ~ TR2 in American Canyon!

We shared tableside guacamole (1/4 c = 2 points+) deal!

The BEST Fried Calamari I’ve ever had ~ it tastes like KFC Chicken…served with a sweet and spicy dipping sauce. I did actually look up the points+ value of fried calamari before eating it….I saw 1/2 cup = 11 points+….yup, still had it!

Some things are just worth the points+….I can make up for it later this week.

We both ordered “Crunchy” Chicken tacos this time and didn’t eat the rice/beans. (10 points+)

Such a FUN day…the perfect way to end the week and just what I needed!  Thanks TJ!

NEW AT FRIENDS FOR WEIGHT LOSS

* Shannon shares one tasty recipe for 3 points+ Fresh Strawberry Ice Cream

Q’s

Your turn ~ Do you have any recipes you would make or want to see made with the Godiva Coffees I have”?

Night all!

Here is recipe #5 in my Cooking with Beer Series ~ Peach BEER-Berry Cobbler.  You can’t have a Beer-BBQ with New Belgium’s Beers without dessert.  I pondered doing a chocolate cake or even strawberry shortcakes, but, in the end decided making a Peach Blueberry Cobbler was perfect when I realized I could call it BEER-Berry

This dessert is simple to make and you can use fresh or frozen fruit.  I used beer in the cobbler topping (think beer bread flavor) and marinated the raw fruit in 1 bottle of BEER before straining it to make into a fruity cobbler mix.

You can decide if you want to discard the “fruity” beer or drink it….but, whatever you do, make this Cobbler ~ IT’S AWESOME!

PEACH BEER-BERRY COBBLER

INGREDIENTS

• 1 lb fresh or frozen peaches, peeled, pitted and sliced   
• 2 cups fresh or frozen blueberries
• 12 ounces Fat Tire Amber Ale, reserving 1/2 cup
• 6 1/3 Tbsp sugar, divided   
• 1 Tbsp cornstarch   
• 1 tsp fresh lemon juice   
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour   
• 1 1/2 tsp baking powder   
• 1/2 tsp table salt   
• 3 Tbsp cold butter
• 1 tsp powdered sugar and 1/2 tsp cinnamon for garnish, optional

INSTRUCTIONS

1.  Preheat oven to 375ºF. Spray an 8 inch square baking dish with nonstick spray and set aside.  Pour peaches into a large bowl and cover with 12 ounces beer.  Let stand for 20 minutes.  Drain fruit, reserving 1/2 cup of beer and discarding the rest.

2.  In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.

3.  To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Using the large side of a grater, grate the butter into the flour mix.  Stir with a fork until mixture resembles coarse crumbs. Add reserved beer; stir until flour mixture is evenly moistened.

4.  Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 25 to 30 minutes.

5.  Sprinkle with powdered sugar and cinnamon if using.  Cut into 8 pieces and serve.

Makes 8 servings, 4 points+ each

Nutritional information per serving using caloriecount.com

STEP-BY-STEP

If you are going to make a fruity dessert, I’d stick with a pale or amber ale as you want a lighter beer flavor.  If you are going to make a chocolate dessert, go dark with your beer.

Marinate your peaches in beer, then, drain and make up the fruity cobbler filling.

Meanwhile, mix the dry ingredients.

Grate in the butter ~ it is EASIER than using a fork or pastry spoon.

Add in 1/2 cup of reserved “fruit” enhanced beer.

Layer it up starting with the drunken sweet fruit filling

Drop the cobbler topping in tablespoons.

Bake at 375 for 25-30 minutes until the top is golden and the fruit is bubbling.  Sprinkle with powdered sugar and cinnamon. 

Cool slightly, cut into 8 servings and dig in.  The is excellent alone, however, you can kick it up a notch by serving it with fresh whipped cream or vanilla bean ice cream.

NEW BELGIUM RECIPES POSTED

* Slow Cooked Chipotle BEER Baked Beans, 4 points+

* Chipotle Cheddar BEER Corn Muffins. 4 points+

* Honey Chipotle BBQ BEER Sauce, 1 points+

* Chili Lime BEER Buttered Corn, 3 points+

* Peach BEER-Berry Cobbler, 4 points+

NEW BELGIUM RECIPE COMING UP NEXT

* Recipe Recap Plus all the “fixin’s” you need to go on the side for one awesome BEER-Becue!

See you all tonight for my Beer-BBQ Grand Finale and My Weekly Menu!

Here is recipe #4 in my Cooking with Beer Series ~ Chile Lime Beer Buttered Corn.  This is one of the recipes I wanted to make the most as part of our Beer-BBQ using New Belgium’s Beers. I really thought that the lime and sea salt would be like taking a sip of a cold beer with fresh lime squeezed in it.  I kicked it up with a little chili followed by the richness of butter.

I LOVE grilled corn and usually it needs nothing on it to be delicious when it’s freshly picked.  However, I think this recipe changed my mind with every bite.

CHILI LIME BEER BUTTERED CORN

INGREDIENTS

• 2 tbsp butter, melted
• 2 tbsp Fat Tire Amber Ale
• 1 tsp lime juice
• 1 tsp  lime zest
• 1 tsp chili powder
• 4 ears corn, in husk
• Coarse sea salt and freshly ground black pepper to taste

INSTRUCTIONS

1.  Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears, and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.

2.  In a small bowl, combine butter through chili powder, and set aside.

3.  Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and brush butter mixture evenly on corn. Fold husk back over corn and grill for 15 to 20 minutes.

4.  Grill for 15-20 minutes.  Allow to cool slightly, then, carefully pull husks back and season to taste with sea salt and black pepper.

Makes 4 servings, 1 cobb is 3 points+

Nutritional information per corn cobb using caloriecount.com

STEP – BY – STEP

I wanted the flavor of the beer to stand out yet be subtle on the corn so I went with Fat Tire Amber Ale.

Carefully remove the silky corn hair leaving the husks in tact.

Place in a bowl of water and put a plate or bowl on top to make sure the corn is completely submerged in the bowl of water.  Soak for 30-45 minutes.  This is important so your corn “steams” and your husks do not catch on fire.

Mix together your “secret” sauce.

Brush liberally on all the corn cobs and fold the husk back over.

Grill over medium heat for 15-20 minutes.  I still caught my husks on fire lol

Remove husk and season with coarse sea salt and black pepper before serving.

Crunchy, sweet, salt, tangy with a little spice and beer in every bite.

NEW BELGIUM RECIPES POSTED

* Slow Cooked Chipotle BEER Baked Beans, 4 points+

* Chipotle Cheddar BEER Corn Muffins. 4 points+

* Honey Chipotle BBQ BEER Sauce

* Chili Lime BEER Buttered Corn

NEW BELGIUM RECIPE COMING UP NEXT

* Peach BEER-Berry Cobbler

* Plus all the “fixin’s” you need to go on the side for one awesome BEER-Becue!

Stay tuned for more from my last recipe ~ Dessert! for Cooking with BEER Series coming up tonight along with my Beer-BBQ Recap and My Weekly Menu!

Here is recipe #3 in my Cooking with Beer Series ~ Honey Chipotle Beer Barbecue Sauce.  I figured since I keep telling you all we hosted a Beer-BBQ using New Belgium’s Beers. , I needed to throw something on the grill to make it complete.

Making your own homemade barbecue sauce is as simple as putting everything in a pan and simmering it down into sauce.  I LOVE sweeter barbecue sauces that have a spicy kick.  Since beer can sometimes make a sauce a little bitter, I added the addition of creamy honey to make one delicious sauce.

It’s smoky, slightly sweet, slightly spicy and you can definitely taste the BEER! I am pretty sure if BEER is a Food Group to you, then, you will be using this Beer-BBQ sauce on anything you can find

HONEY CHIPOTLE BEER BBQ SAUCE

INGREDIENTS

• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup honey
• 1 garlic clove, minced
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 3 Tbsp Chipotle Adobe sauce only, add 1 minced chipotle pepper if you like it H-O-T
• 1 cup Ranger India Pale Ale
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the chicken**:

4-6 pieces chicken (any combination of breast or leg-and-thigh pieces)

Salt and freshly ground pepper

Apple Wood Smoked Wood Chips, Optional

** Works great with ~ chicken, turkey, steak, bison, burgers, extra firm tofu, etc.

INSTRUCTIONS

1.  Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

2.  Place a grill pan over medium heat or preheat a gas or charcoal grill. Season chicken with salt and pepper and cook for about 35 minutes, until lightly browned on both sides.

3.  Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

4.  Lightly coat with some of the BBQ sauce using a pastry brush and cook for 3-4 minutes.  Flip and repeat until chicken is cooked through and all sides are coated.

5. Remove the meat from the grill and let rest for at least 5 minutes.

NOTE:  The chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 45 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Makes about 2 cups of BBQ sauce, 1 points+ per tablespoon

Nutritional information per tablespoon

STEP – BY – STEP

The “Beer Mate” used in this recipe was a Ranger India Pale Ale.

This Trader Joe’s Organic Raw Honey is my FAVORITE honey to use because it is creamy and has a strong “honey” taste to help take the bite off the beer and heat.  However, any type of honey would work.

Combine everything in a medium saucepan over medium heat.

Add 1 cup of beer 8 ounces (not the bottle or it will be bitter).  This leaves you 4 oz you can drink while everything cooks

Bring to a boil and simmer for 15-20 minutes.

Until the mixture reduces by 1/3 and is slightly thickened.

If you do not want to have the “chunks” of the garlic and chipotle, then, drain through a sieve.

Tadah….simple, easy, sweet & spicy BBQ Sauce.

Grill up your favorite “meats” brushed with your Beer-BBQ Sauce!  One chicken leg is ONLY 3 points+!

NEW BELGIUM RECIPES POSTED

* Slow Cooked Chipotle BEER Baked Beans, 4 points+

* Chipotle Cheddar BEER Corn Muffins. 4 points+

* Honey Chipotle BBQ BEER Sauce, points+

NEW BELGIUM RECIPES COMING UP NEXT

* Chili Lime BEER Buttered Corn

* Peach BEER-Berry Cobbler

* Plus all the “fixin’s” you need to go on the side for one awesome BEER-Becue!

Stay tuned for more from my last two recipes for Cooking with BEER Series coming up tonight along with my Beer-BBQ Recap and My Weekly Menu!

Here is recipe #2 in my Cooking with Beer Series ~ Chipotle Cheddar BEER Corn Bread Muffins.  I honestly think this might be my FAVORITE recipe from yesterday?s Beer-BBQ, using New Belgium?s Beers.  

When I was first pondering recipes for using BEER, I thought of things like this simple Cheddar BEER Soup and maybe a delicious BEER Bread.  Then, I thought why not find a way to put them all together.  The BEST bread I?ve ever had with CHEESE in it was that Corn Bread at Rutherford?s Grill.  One day, I swear, I am going to go there and order a pan of it and not share

My goal in my Beer Recipes was to use up my entire can of Chipotles in Adobo (since I already have a bunch of half open ones in the freezer).  I decided that I would recreate Rutherford?s delicious corn bread and make it slightly sweet, smoky, cheesy, crunchy corn bread with REAL corn, (green onions for color )  and BEER for an even richer flavor.

The RESULT ~ I ended up eating 2 straight out of the oven and pondered if I had to share with anyone else.  Even The Husband LOVED them and you all know how he is about corn in his food.  They really are THAT good!

CHIPOTLE CHEDDAR BEER CORN BREAD MUFFINS

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, melted and warm, not hot
• 1/4 cup nonfat Greek yogurt
• 1/2 cup sugar
• 2 large eggs
• 1 cup Mighty Arrow Pale Ale
• 1/2 cup yellow cornmeal
• 2 cups shredded, Low-Fat sharp cheddar (6 ounces)
• 2/3 cup corn, fresh or frozen, thawed
• 2 green onions. minced
• 1 garlic clove, minced
• 2 Chipotle chilies in 1 Tbsp adobo sauce, minced

INSTRUCTIONS

1. Preheat oven to 400 and prepare two muffin pans by spraying with nonstick spray. 

2.  In a medium mixing bowl, sift together the flour, baking powder, and salt, set aside.

3. In another medium mixing bowl, whisk together the melted butter, Greek yogurt, sugar, eggs, beer, and cornmeal until thoroughly blended.

4. Add the flour mixture, grated cheese, green onions, corn, chipotle chilies, and garlic. Fold gently until just combined. The batter will still be a little lumpy.

5. Fill  muffin pan about three-quarters full each (add an inch or so of water to any empty cups).  I use my ice cream scooper to make sure they are all evenly sized.

6. Bake at 400 for 20-25 minutes minutes until corn muffins are lightly browned on top and will spring back when touched in the center.

7. Remove from the oven and let cool slightly on a wire rack.This corn bread is best served warm, almost right out of the oven. (ummm, I ate one, then, TWO! before I had to just walk away!)

Makes 17 Muffins, 4 points+ each

Nutritional information per serving using caloriecount.com

STEP-BY-STEP

The ?secret? BEER ingredient in these muffins is Mighty Arrow Pale Ale.  If you wanted a richer/stronger flavor, you could go with a darker beer.  Mighty Arrow is subtle, but, it?s enough to let you know it?s in there. 

Whisk together the the melted butter, Greek yogurt, sugar, eggs and beer.

Whisk in corn meal.  TIP ~ to save money if you don?t want to buy an entire box of Corn Meal, just go to the bulk bins and buy about 1/2 a cup to use in this recipe.

Stir the wet ingredients into the dry just until combined.

Add the BEST Corn Bread Ingredients to the mix (aside from sugar, honey & corn meal).

Fold in just until blend.

Scoop into prepared muffin pans.

Bake at 400 for 20-25 minutes until puffy, golden and delicious.

Cool on a wire rack and store extras in an air tight container in the fridge.

Resist digging in and trading in TWO muffins for the real lunch you had planned

These corn bread muffins are highly addictive.  Make them ONLY when you can share with others?.they are sweet, spicy, cheesy, moist, crunchy and just plain good!  Enjoy!

NEW BELGIUM RECIPES POSTED

* Slow Cooked Chipotle BEER Baked Beans, 4 points+

* Chipotle Cheddar BEER Corn Muffins. 4 points+

NEW BELGIUM RECIPES COMING UP NEXT

* Honey Chipotle BBQ BEER Sauce

* Chili Lime BEER Buttered Corn

* Peach BEER-Berry Cobbler

* Plus all the ?fixin?s? you need to go on the side for one awesome BEER-Becue!

Stay tuned for more from my Cooking with BEER Series!

Are you all ready for my Cooking with Beer Series?  Yesterday, I had the chance to experiment with New Belgium’s Beers and as a result developed 5 Delicious Recipes to create one FANTASTIC Beer-Becue with all the Fixin’s.

One of my FAVORITE side dishes to any barbecue is baked beans.  But, not the kind you get in a can (no pork and beans either).  I really LOVE good, old fashioned, made from scratch baked beans.

Sometimes I go for the Quick & Easy “Slow” Cooker Baked Beans version and when I have time, I like to  make them completely from scratch like my Molasses Baked Beans. 

I think that the texture of dried beans is better, however, if you don’t have time to soak them night before and you don’t want to “listen” to everyone tell you about them, go for canned.

As much as I LOVE Bacon, I don’t LOVE it in beans because it just gets soggy.  I think beer pairs well with sausage so I picked a Lean Turkey Sausage to get all the smoky flavor without all the added fat.

You will want to use a Dark Beer as it really brings out the richness as the beans and creates a depth of beer flavor in every slightly spicy, sweet, tangy bite.

SLOW COOKER CHIPOTLE BEER BAKED BEANS

INGREDIENTS

• 1 pound  Lite Kielbasa or Smoked Turkey Sausage, quartered then chopped
• 1 onion, diced
• 1/2 Bell pepper, diced
• 15 ounce Fire Roasted Diced Tomatoes
• 2 Cups Dried Pinto Beans or 2 16 ounce cans, drained and rinsed*
• 2 Chipotle Peppers, minced with 2 Tablespoons Adobo sauce from Chipotle peppers
• 1 garlic clove, minced
• 1 cup dark brown sugar
• 2 Tablespoons Dark Molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons deli mustard
• 2 Bottles New Belgium’s 1554 Enlightened Black Ale
• Sea Salt & Black Pepper to taste

INSTRUCTIONS

* If using dried beans, soak over night in 6 cups of water.  Drain and set aside.. 

1. Heat a large soup pan over medium heat.  Add your Kielbasa sausage and cook until lightly browned, 5-7 minutes, then, set aside.

2.  Using the same pan, add your chopped onion and cook until slightly browned/caramelized, about 3-4 minutes.  If the pan is dry, use additional nonstick spray or a splash of oil.

3.  Remove pan from heat and add sausage into the pepper onion mixture.

4.  Spray your crock pot with nonstick spray or use a crock pot liner.  Add remaining ingredients waiting to season with salt and pepper until after cooking.  The mixture will be thin, but, that is ok as it thickens as it cooks.

6.  Stir to combine and cook on high for 2 hours or low for 4 hours.

7.  If the mixture is too thin, simmer on the stove top over medium heat until the mixture thickens, probably about 30-45 minutes. Season with sea salt and black pepper to taste.

Serve straight from the pan and enjoy!

Makes about 14, 1/2 cup servings, 4 points+ each

Nutrition facts per serving, calculated using caloriecount.com

STEP-BY STEP

Heat a large pot over medium heat and spray with nonstick spray.  Add sausage and cook until browned, about, 5-7 minutes.

Remove sausage and add onion/bell pepper to the same pan.  Cook until softened, about 4 minutes.  Remove from heat and add sausage back to pan.

I prefer using Fire Roasted Diced Tomatoes because I like the smoky flavor they have.  You could however use regular Diced Tomatoes.

Add the remaining ingredients.

Including 2 bottles of New Belgium 1554 ~ You want it to be a darker beer for a richer flavor.

Stir to combine and cook on high for 2 hours or low for 4 hours.

If the mixture is too thin, simmer uncovered on the stove top over medium heat until the mixture thickens, probably about 30-45 minutes. Season with sea salt and black pepper to taste.

These beans are excellent straight up but would also be a fantastic meal over brown rice with veggies.  Enjoy!

NEW BELGIUM RECIPES UP NEXT

* Chipotle Cheddar BEER Corn Muffins

* Honey Chipotle BBQ BEER Sauce

* Chili Lime BEER Buttered Corn

* Peach BEER-Berry Cobbler

* Plus all the “fixin’s” you need to go on the side for one awesome BEER-Becue!

Stay tuned for more from my Cooking with BEER Series!