Monday, February 21, 2011

A Healthy Comfort Classic

I love cooking, I always have.  I think I might have a small addiction to cookbooks. . .

I found a new book that has been SO fun.  It's "Now eat This!" by Rocco Dispirito.  He has an awesome story that he tells in the cookbook.  Long story short, he was challenged by the producers of, my all time favorite show, "The Biggest Loser" to remake the contestants favorite foods, their absolute weaknesses.  They wanted him to make them healthier and still taste good.  He didn't think it could be done.  He took on the challenge ended up losing 30 pounds, getting into triathlons and writing a book dedicated to these recipes, and they REALLY are good!

This is one that my boys absolutely love.  I hadn't made it in a very, very long time because I just couldn't stomach feeding it to them in it's classic version.  The age old classic:

Macaroni and Cheese with a Crusty Crunch

Nonstick cooking spray
4 oz. whole-wheat elbow macaroni
1/2 Onion-Garlic Puree (recipe below)
1/2 tsp dry mustard
Pinch of cayenne pepper
1 C shredded reduced fat or fat free cheddar cheese
1/3 C nonfat Greek yogurt
Salt
1/4 C whole-wheat panko breadcrumbs (I can't find whole-wheat)
1/4 C grated Parmigiano-Reggiano cheese


Preheat the oven to 425.  Spray an 8x8-inch baking dish with cooking spray, and set it aside.

Bring a large pot of salted water to a boil.  Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

While the pasta is cooking, bring the Onion-Garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often.  Whisk in the cheddar until it has melted.  Remove the pan from the heat and whisk in the yogurt.

In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.  Season with salt to taste.  Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top.  Top with the Parmigiano-Reggiano.

Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes.  Serve immediately.  

Onion-Garlic Puree

1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 C water
Salt and freshly ground black pepper

Combine the onion, garlic, and water in a microwave-safe bowl.  Season with salt and pepper to taste.  Cover the bowl tightly with plastic wrap,and microwave on high for 10 minutes.

Pour the mixture into a blender and blend until it is completely smooth (I use a food processor).  Season with salt and pepper to taste, if desired.  Store in a covered container in the refrigerator for up to 72 hours. 

I put it with whatever veggies I have on hand at the time.  I did this with some steamed carrots, tossed in olive oil, a little bit of brown sugar, dry parsley flakes and a little bit of salt.

Friday, February 11, 2011

St. George for the Marathon

The day before the Marathon we went into Snow Canyon and played in the sand
 they buried Zack,
then they buried Hunter

clearly they loved it. . .

St. George Marathon


 The boys made signs. . . 

 I have the cutest boys EVER!!!
I'm not gonna lie, this was probably the hardest race I've ever run. Physically, psychologically, mentally and emotionally.  I had completely checked out at mile 13.  I was ready for it to be a half.  It was an awesome first half too.  I got really lonely the second half and just wanted to be hangin with my family.  I don't think the record high temps that day helped very much either. . .  

Thursday, February 3, 2011

Spiced Pumpkin-Gingerbread Waffles

My apologies, this one is a little late.  It's more of a fall recipe, but I love it all winter long and my boys LOVE these, they don't care what time of the year it is.   I don't know if Jon is a big fan, but the kids and I LOVE them.  They cook up so big and fluffy and they're really filling.  One waffle goes a long way.

Spiced Pumpkin-Gingerbread Waffles

3 C all-purpose flour
1 Tbls baking powder
2 tsp ground ginger
1 Tbls cinnamon
1 Tbls nutmeg
1/4 tsp salt
1/4 C sugar
1/4 C brown sugar
1 egg
3 egg whites
1 1/2 C canned pumpkin
1 C nonfat milk
1 Tbls vanilla extract

In a large bowl, stir together flour, baking powder, ginger, cinnamon, nutmeg, salt, and sugars.  In another bowl, add the egg, egg whites, pumpkin, milk, and vanilla: stir to blend.  Combine dry and wet mixtures, stirring gently.  Pour  about half a cup of batter into a standard 8-inch waffle maker.  Cook for about 3 to 4 minutes.  Makes about 8 waffles.

Calories: 298,  Fat: 2,  Carbs: 62,  Protein: 9,  Fiber: 5,  Sodium: 56 mg

Wednesday, January 12, 2011

My, How Time Flies. . .

It's been quite a crazy, busy and fun last couple of months.  We've had some big things happen and we have some big things in the works.

In October we went to California which is a whole different post.  We had some major victories that need to be documented.

In November Hunter turned eight and was baptized.  It was a very proud moment. . .



Jon and Hunter in their matching ties

















I'm SO proud of my boys, all of them!



Christmas was quite eventful for us this year. . .



We made gingerbread trees. . .


Santa got milk and cookies.  The reindeer got carrots. . .


Christmas Morning. . .


The boys got desks and. . .


Roller Blades!
(They love them!)

And I got an extra, super special surprise that I hope to have more info on a little later.

It was a good year!