Posts Tagged ‘Skinnytaste’

Happy Monday! OMG – I am still excited about the game last night!  What game, you ask?  The West Coast rivalry between the SF 49ers and the Seattle Seahawks, of course! The game was back and forth the entire time, both teams playing at such a high level, and my stomach was in knots for about 30 minutes after it ended.  Luckily, my 9ers won!!!  In celebration, this was my outfit today:

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If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

FMM: Sharing a Favorite Holiday Recipe

This week Kenlie asked us to do something a bit different – she had made some amazing cookies (go check out her post – they look way too cute to eat!) and thought it might be fun to have us share our favorite holiday recipes.

My recipe is one I found last year on Skinnytaste.com – Baked Brie Phyllo Cups with Craisins and Walnuts. I made this recipe as an appetizer for Christmas Day last year, and everyone raved about it.  They had no idea that it was “skinny.” (Each tart is 60 calories – I’ll let you look at the original site for the full nutritional details).

What I love about the recipe is that there aren’t a ton of ingredients:

  • 3 oz light brie, skin removed, cut into 15 cubes
  • 4 tbsp craisins
  • 4 tbsp chopped walnuts
  • 2 tbsp honey
  • 15 Mini Phyllo Shells***

***These shells were the hardest part of the entire recipe. I had to go to three different grocery stores to find them, but I finally did.  So, I’d recommend not waiting until the week before Christmas to look for them (like I did last year).  They’re in the frozen section of your grocery store, so you can get them well ahead and keep them in the freezer).

The directions are simple:

Preheat oven to 325.

While you’re waiting for the oven to preheat:

  • place the phyllo cups on a cookie sheet
  • cut the brie into pieces
  • combine the honey, walnuts, and craisins in a bowl (this is sticky!)

Fill the phyllo cups with 1 piece of cheese, and then top with the walnut/craisin/honey mixture.  This was the “hardest” part of this whole thing, because the mixture is really sticky and it wasn’t easy getting it into the phyllo  cup without getting my hands dirty.

Once all the cups are filled, bake for 5-7 minutes.  Serve warm.  These are great reheated in the toaster oven the next day, if you have any leftover.  As you can see from my photo, I doubled the recipe – people will love these, so I highly recommend that you do the same.

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I love how festive they look, and believe me, they taste even better!

Now it’s your turn to answer the questions!   And also be sure to go back to Kenlie’s blog and leave a link to your FMM post in the comments!  I really encourage you to comment on as many people’s posts as you can – I’ve met some fantastic people through FMM.  You never know who you’ll meet today.

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It’s Wednesday, which means it’s time for another WIAW. What I Ate Wednesday is a fun weekly post/blog social event started over at Peas and Crayons. If you want to follow my eats everyday, become my friend on MyFitnessPal.

This week I was able to make some really yummy food, which is always fun to share on these WIAW posts.

A salad of prawns, cucumbers, cherry tomatoes, corn, and chives dressed with salt, pepper, cayenne pepper, a dash of olive oil, and the juice of one lemon.

This salad was inspired by the Chilled Lobster Salad with Sweet Summer Corn and Tomatoes recipe I saw on Skinnytaste.  I substituted shrimp instead of lobster and added in cucumbers for a bit more crunch.  The weather here has been over 90 degrees for a week, so a light, summer salad was an ideal dinner.  I liked the original recipe so much that I decided I’d indulge in the lobster and invite my parents and sister over on the 24th to make it for them. I’ll make sure to post pictures.

Grilled pork chop with Chaka’s MMM sauce, steamed zucchini, and toasted pine nut couscous.

This meal was my “recovery” dinner after my grilling disaster on Saturday night.  If you want to feel better about yourself as a cook, go and read that post.  This dinner turned out really well, and since it’s been one of the staple meals this summer, I was so glad to have all the components on hand.

My second attempt at these pancakes turned out much better than my first batch a month ago.

I originally found the recipe for Blueberry “Cheesecake Pancakes from Sara @ Nourish and Flourish. The first time I made them, I was making 4 servings and had to use my blender and hand mixer to get the dough blended.  It also turned out that the original recipe had been missing one key ingredient (1/4 up of milk/almond milk), and they turned out very dense.  This time I only made one serving, so I was able to use my Magic Bullet, and what  difference it made!  The Bullet completely ground up the oats into a true oat “flour,” which made my batter much lighter and fluffier.  I also used coconut oil for the first time with this recipe (to grease the pan). I love making these pancakes on a Sunday morning as a special treat that still packs quite a protein punch (37g for a 300 calorie serving).

This week I also spent some time on Pinterest, Self.com, and of course Peas and Crayons gathering great ideas for future lunches and dinners.  I can’t wait to try them out soon, and when I do, you can believe they’ll be in a future WIAW post.

I highly recommend joining in on the WIAW posts! Not only do you get a TON of great ideas for healthy, interesting meals, but you can make some new blogging buddies, too.

What was the best thing you’ve eaten today? This week?

  • Do you have a go-to summer salad idea to share?
  • How would you recover from a recipe gone wrong?
  • What’s your favorite weekend breakfast?

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