Skinny Tomato Bacon Alfredo

I was browsing around Pinterest a while ago trying to find a good, skinny, pasta recipe that didn't use marinara sauce.  Don't get me wrong.  I LOVE marinara, but my kids.....don't.  They wont even touch the stuff. 

I ran across a couple of recipes of promise but that weren't quite what I was looking for (tempering eggs...come on, who does that?), but that gave me a great jumping off point.  I googled a few other ideas, and found a great basic skinny(er) Alfredo recipe, then added my own flair.

Bada Bing, Bada Boom!  Ta Da!  The birth of a new favorite recipe.  It's been on our menu quite a few times now.

Fast, Easy, and very VERY tasty!

And so I share it with you.

Presenting.....

 SKINNY TOMATO BACON ALFREDO

(recipe yields 6-1 cup servings)

1 cup non-fat milk
1-1/2 - 2 TBSP corn starch
1 cup reduced sodium chicken broth (or 1 cup water with 1 bullion cube)
1/4 cup light cream cheese (2 measured TBSP)
1/2 tsp garlic powder
1/4 tsp pepper
6-8 slices bacon, cooked crisp, then crumbled or chopped (or you can cheat like me and use Hormel's stuff in the jar--about 1/2 cup)
1 can petite diced tomatoes, drained well (or 3/4 cup diced or sliced plum or cherry tomatoes)
1/2 cup grated Parmesan cheese
Fresh (1/2 cup) or dried parsley (1/4 cup)
Salt to taste (optional)
1/2 tsp Red pepper flakes (optional)
1/2 lb pasta (seen here with bowtie and penne--we've used fettuccine as well)

Cook bacon (if applicable), draining as much fat as possible, allow to cool and either crumble or chop.  Set aside.

Fill medium pot with water and add salt according to the directions on the pasta.  Then, for perfect al dente pasta every time, use this tip I learned from my mother in law.  Once the water is boiling and the noodles have been added, continue at a boil for  about1 minute.  Cover pot and take off the heat.  Allow noodles to sit in the hot water while you prepare (or heat) the sauce.  When the sauce is done, the noodles will be done also.  Drain as usual.  So easy and your pasta NEVER boils over on your stove.  YEAY!  

Next, in a medium sauce pan, whisk milk and cornstarch together until smooth.  Whisk in broth and place over low heat.  Add the cream cheese, garlic powder, pepper, salt (optional), and red pepper flakes (optional).  Bring mixture to a simmer and cook until the sauce thickens.  Once sauce has thickened, add drained tomatoes and bacon pieces.  Whisk in the parmesan cheese and cook 1-2 minutes more, stirring constantly.  Take off heat and add parsley.  

Drain pasta and toss with sauce.

After it's dished up, sprinkle with a little more Parmesan cheese, if you desire and ENJOY.

Side this amazing dish with this SUPER EASY 1-hour French Bread (pictured here) and broccoli, or a veggie packed salad. 

Featured at The Essentail Homemaker

Listen up peeps.  :)

Today I'm over at The Essential Homemaker teaming up with my lovely sister and sharing with ya'll one of my favorite tasty treats.  So so yummy!

Come on over and check it out.

Hang out for a bit and take a look around.

She's got some amazing things to see.

Bread Baking Basics and a Recipe, too.

Now, I am no bread baking expert.

I know this may come as a shock to some of you.

I was married for almost 9 years before I baked my very first loaf of bread.  No joke.  I was afraid of it.  "Too much work", I thought.  But I was wrong.  Surprisingly enough...it was a lot easier than I imagined it to be (especially if you have a mixer, like I do, that does all the kneading for you). 

In fact, for the past year now, homemade bread has been used almost exclusively in this house.  It took my boys a while to get used to the idea ("No more store bought bread?") but they are quite on board with it now. 

I thought I'd share one of my favorite recipes and some bread making tips (marked with "*"), which have become quite useful in the past year as I have learned and experimented with the "art" of bread making.

Simply Perfect Setpoint Bread

Medium Batch--4 loaves

10-12 cups whole wheat flour *1 (about 7 cups pre-ground whole wheat)
2 tablespoons dry instant yeast *2
1/3 cup high-gluten (80%) flour (optional) *3
1/2 tsp vitamin C powder (300 mg) (optional) *4
4 cups warm water (120 to 130 degrees) *5
1/3 cup vegetable/canola oil
1/3 cup honey or sugar
1 TBSP salt

Place 6 cups whole wheat into mixer bowl equipped with kneading arm.  Add dry yeast, gluten flour , and vitamin C.  Pulse to mix well.  Add water, and mix for 1 minute.  For lighter bread, turn off mixer, cover bowl, and let dough sponge (*6) for 10 minutes.  Add oil, honey or sugar (*7), and salt.  Turn on mixer, and quickly add remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl (you should be able to see the bottom of the bowl too).  The amount of flour needed may vary.  Knead 4-6 minutes (*8) in a mixer and 12-15 minutes, at least, if kneading by hand, until dough is smooth and elastic.

Lightly oil hands and counter top.  Divide dough into 4 equal portions. Shape into loaves (*9) and place into greased bread pans.   

Fast Rise:  While shaping dough, preheat oven to lowest setting (at least 150 degrees).  Once oven has preheated and bread is ready to go in turn the power off.  Place bread in oven, arranging pans with space between to allow heat to circulate freely.  Watch closely.  Let rise until almost double in bulk, approx. 20-30 minutes.  Leave bread in over and turn heat to 350 degrees.



Normal rise:
Leave bread in pans, uncovered, on the counter top until double, approx 1 hour (depending on the temp in your house).  Bake in a preheated 350 degree oven for 30-35 minutes.

 Immediately remove pans; let bread cool on wire racks.  For a soft crust, mist lightly with water from a spray bottle (*9) while still hot.  Or, lather tops in butter or shortening. 

Slice bread when cool.  Store in plastic bags in freezer, not refrigerator.

Tips/Notes:
 *1 Hard white wheat is best if grinding wheat for bread.  To assist in making the transition to 100% whole wheat bread, replace a fourth to half of the whole wheat flour with unbleached white flour.  Gradually increase the ratio as time goes on.

*2  There is a difference between instant yeast (and bread machine) and regular.  Regular yeast has to be cultured in warm liquid before being added into a recipe, instant (and bread machine) does not.
*3 High-gluten flour is a high protein (80%) flour available at most health food stores.  It adds volume and improves texture in whole wheat bread.
*4  Can add 2 TBSP lemon juice (with wet ingredients) instead of vitamin C powder for improved texture).
* 5  For improved texture, add 1 cup buttermilk or yogurt in place of 1 cup of the water.  (you can make your own buttermilk by placing 1 TBSP lemon juice in a 1 C measuring cup and then filling the remainder with milk).
*6  Not a necessary step because recipe calls for instant yeast BUT sponging dough makes lighter bread and reduces kneading time.  This is very important if kneading by hand.
*7 If diabetic or hypoglycemic, or you just want to, you  can substitute a natural sweetener for the honey or sugar, such as 1/2C to 3/4C unsweetened applesauce, or you can use Diastatic malt.
*8  Recipe says 7-10minutes of kneading in a mixer.  I've read that 4-6 is enough.  My mixer has a self kneading button and it only kneaded it for 3min and 27 seconds.  Look for a smooth and elastic (springs back when touched) texture.
*9  Place divided dough on an oiled (not floured) surface and pound dough to get the air out.  Shape into an oval shape and roll around until it reaches the desired length.  Pinch ends together in the center on the underside and place in bread pan.

I hope this helps some of you who are just starting out.  Experiment.  Have fun!

And ENJOY the fruits (warm tasty bread with melty butter and jam on it) of your labors.

Nutty-Mellow Popcorn Delight

Last year my culinary crazy neighbor made us some marshmellowy-popcorn-peanutty-sweet yummy something, among twenty other treats (no joke), and I almost single handedly ate the whole thing (also, no joke).  It obviously made a HUGE impression on me because it's all I could think about making this year.  I just didn't think I could go on without it.

Basking in the memory of it's tasty goodness I pulled together a piece here and a piece there to create this amazing concoction.  I will admit.....it's still missing something....some "secret ingredient" (not counting the spiced gumdrops that my husband made me promise I would leave out).  It's just not quite like the baking goddess's but it is still pretty dang good.  I may just have to find a way to get in touch with her and beg her for her recipe.  Until then, perhaps we should just enjoy a bit (or a lot) of this highly tasty morsel.

Think ultra gooey, ultra nutty, and ultra awesome.

Nutty-Mellow Popcorn Delight
(pulled together from Mama Cindy's (aka my mothers) recipe collection and allrecipes.com)

3 bags microwave popcorn**
2 cubes (1 cup) salted butter
2 10 oz bags mini marshmellows
1 cup granulated sugar
1/4 cup light corn syrup
1 tsp vanilla extract

Stir-ins (all are optional...get creative):  
1 bag Peanut Butter M&M'S 
1 bag Peanut M&M's
1 jar/canister honey roasted peanuts
1 cup small gumdrops (not featured in this picture)
sprinkles
  

Pop popcorn (**see notes below).  Add stir-ins and set aside.  In a large saucepan, heat butter, marshmallow, sugar and corn syrup on med-low heat until smooth (marshmallows are completely melted), stirring very often, if not continuously.  Remove from heat; add vanilla.  Pour marshmallow mixture over popcorn and mix until well coated.  Spread onto wax paper until cool.  Store in airtight container or bag.  

**You are looking for the equivalent of about 12 cups popped popcorn (that makes it really gooey.  If you want a dryer popcorn add 1-3 more cups.)  Honestly, we usually use microwave popcorn (the "healthy" stuff with just a bit of butter and salt...yum) but you can used regular air popped as well.  For microwave, use about 3 bags...for air pop you are looking at about 9 TBSP (just over 1/2 cup).  It's really not an exact science...just a good jumping off point.  :)  Try to weed out as many of the un-popped kernel's as possible (no one likes to chomp into a hard kernel after all).  You can do this by collecting the popcorn into a large brown paper sack (or a large bowl) and shaking lightly to "settle" the un-popped kernel's in the bottom.  Then lightly hand spoon the popped corn into a (another) LARGE bowl.   

 To make a beautiful neighbor gift, press cooled popcorn into a cling wrap lined bread pan and form into a loaf.  Wrap loaf with excess cling wrap and continue wrapping until covered.  Add a bow for a fun touch.  

And ENJOY!

Chunky Vegetable Bean Soup

I'm always anxious to find yummy foodies that are skinny and flavorful (cuz the two don't always come in the same package), meatless, full of nutrition and easy.  This scrumptious soup fits the bill on all the above mentioned requirements.  And....it's just so darn good.

Chunky Vegetable Bean Soup

Crockpot and Skinnylicious 

adapted from skinnyms.

 Ingredients:
1 medium sweet onion, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and cut into 1" cubes (can substitute other potatoes)
2 carrots, peeled and sliced into 1" pieces
2 stalks celery, diced
3 cups fresh spinach
Kosher or sea salt to taste
1/4 to 1/2 tsp black pepper
1/8 tsp allspice
1 tsp paprika
1 bay leaf
1/2 tsp crushed red pepper flakes (can substitute cayenne pepper or 1/3 cup salsa)
4 cups vegetable broth (can substitute with chicken)
1/4 cup freshly chopped parsley
 1 (14.5) can diced tomatoes
2 cans cannellini beans, drained and rinsed (can substitute navy, black, pinto, red, or chick peas)

Directions:
Add all ingredients to the slow cooker, stir to combine, cover and cook on low 8 hours (4 on high if you are in a time crunch) or until carrots are tender.

If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (veggies and broth) and place in blender.  Add 1-2TBSP flour or corn starch and puree (or you can mash the ingredients and whisk the flour or cornstarch in).  Pour back into crockpot and continue cooking until the soup thickens, about 15 minutes.

You can also try adding 1lb of your favorite cooked or canned meat (chicken, ham, beef).

Makes 6  1-1/2 cup servings

Basic Nutrition Information (per serving):
Calories: 182
Carbohydrates: 36g
Fat: 0g
Protein: 10g
 

Heaven On Earth "Skinny" Soda Bread

Have you ever heard of Tastefully Simple? I LOVE Tastefully Simple food. So, so good. So many favorites...this Beer Batter Bread being right at the top.  Others super tasties include, but are not limited to their Key Lime Cheese Ball and my newest indulgence the Irish Cream Fudge Sauce  (added a TBSP to my hot chocolate yesterday.  Squeal! I think I may be drooling...yep, I'm drooling.) 

Anyhow...

I'm not trying to steal their thunder here. I promise.  I LOVE them.  And it's not the price of their products either, okay....maybe a little...but usually I am totally willing to pay that kind of money for that kind of perfection.

That's not the problem .  The problem for us is that a lot of my favorite products, including the Beer Batter Bread, are manufactured in a plant with peanuts/tree nuts. That doesn't bode well for my child who is deathly allergic to cashews. I can make it here but he can't have any.  Which means I can't give any to my other kids ("not fair").  Which means I end up making it AFTER the kids are in bed.  And then it's just the hubby and I.  And then I end up eating half of the loaf on my own (true story, happened yesterday).....and that doesn't go along so well with the whole "trying to lose weight" thing so I just HAD to find a better solution. These kids should not have to be deprived of such a delicacy and I should not be allowed to indulge alone in it.

I found a simple copy cat recipe and tweaked it a bit, making it a bit more skinnylicious.

So, without further ado.

Heaven on Earth "Skinny" Soda Bread  

(commonly known as Beer Batter Bread)

adapted from this recipe at Food.com

Ingredients:
3 cups flour
1 TBSP baking powder
3 TBSP sugar
1 tsp salt
1 (12oz) can carbonated soda**--see notes
3 TBSP unsalted butter, melted (omit for "skinny"--trust me, it doesn't need it)

Directions:
Preheat oven to 375 degrees F.  In a mixing bowl, whisk together dry ingredients.  Add soda/beer all at once.  Mix vigorously for 20-30 seconds, just until well combined.  Batter will be thick and lumpy.  Scrape and spread batter into a greased 9x5inch loaf pan.  Bake in the oven 35-40 minutes, until sides separate from pan and knife in the center comes out clean.  Turn out onto rack to cool for at least 30 minutes before serving.   12 servings per loaf  (Nutrition Info--each slice:  calories: 125, carbs: 30g, fat: 0g, protein 3g)

Notes:
The sweeter the soda, the sweeter the end product will be.  Lemon-lime is fairly middle ground.  Orange soda will make it VERY sweet and ginger-ale or club soda will drastically cut it down.  Play with the recipe.  Experiment.  You can even use rootbeer, cola, or carbonated juice.  Whatever.  The carbonation is the key.

 This recipe is fantastic as is.  FANTASTIC!

But it's also very versatile.  If you feel like mixin' it up a bit, here are a few variations.


Melanie's (that's me) Cinnamon and Sugar Soda Bread (pictured above)
Prepare recipe as directed above.  Once the loaf is spread into the pan, pour 1 TBSP melted, unsalted butter over the dough.  Combine 3 TBSP sugar with 1 tsp cinnamon.  Sprinkle over melted butter and bake as directed above.   Or divide into muffin tins for a scrumptious breakfast treat.  12 servings per loaf. (Nutrition info--each slice:  calories: 145, carbs: 33g, fat: 1g, protein: 3g)

Other ideas from Tastefully Simple, themselves:
*Mix Italian seasoning and Parmesan cheese into batter for an Italian twist. 
*Add carbonated juice, nuts, and diced fruit to make muffins or breakfast breads.
*Make cornbread by substituting liquid with a 16 oz can of creamed corn and 1/3 cup oil.
* Drizzle with honey
*Spread with butter and sprinkle with Seasoned Salt; then grill.
* Use cubed bread for bread pudding.

Also...a not so sweet version of this is SO SO SO GOOD with warm dips.  Think spinach, and/or artichoke, nacho cheese, you get the idea.  Ooohhhh...I think I may need a bib.

I hope you enjoy it.  I know I will.
 

"Angry Birds" Cake

 
Yeah...we're pretty big "Angry Birds" fans around here. The "fever" became even hotter when we got the kids Angry Birds: Knock On Wood Game and Angry Birds plushes for Christmas.  Now we can't seem to get enough of them.

(I've become quite the master builder and they the master "knock-er-down-ers)

So it didn't surprise me too much when Little Red picked an "Angry Birds" cake for his birthday a few days ago.  

We googled and pinterested (Yep.  I make up my own words) and didn't come up with anything this cake decorating rookie thought she could manage.  Everything was made with fondant (including the characters), which I DO NOT do (I can barely handle store bought tub frosting), so I had to come  up with something else.  I packed all 4 of my XY's into the car and headed to Winco with this particular card (which Little Red picked out from the game) as inspiration.

Shopping for ingredients becomes a difficult task when you have a child with nut allergies (birthday boy) so we had to get creative.  The original plan was to use Little Debbie Nutty Bars (which I would still recommend using if you can) but turns out they are manufactured in a plant with tree nuts (he's deathly allergic to cashews) so we had to strike that plan and find another solution. We settled for these instead:

Now...for the birds/pigs.....  

We scoured the bulk section and decided on these:

It took a bit of time, manipulation, and a tooth pick, but I was really satisfied with the results.

The pigs

black and red bird

yellow birds

pigs:  green Tootsie pop, Tootsie rolls
black/red birds:  Tootsie pops, Tootsie rolls, sprinkles (for eyes)
yellow birds: dots in center (to form Tootsie roll around), Tootsie rolls and sprinkles (for eyes)

Now for the cake:

I used a regular 9 x 13 sized cake (you could definitely go bigger) and frosted and textured it, with the back of a frosting knife.  You could also try coloring coconut and sprinkling it on top (I didn't because my kids don't like it).

Add some regular ol' kabob skewers to stabilize the structure (if using Nutty Bars you may not need these...just a bit of frosting to hold it together)...

 even from the back

and WALLAH!

  ANGRY BIRD CAKE!

Now....I have to say that I would STILL recommend using the Nutty Bars if you can.

Cream filled cake pieces were just not as stable (even with the skewers) as I would have liked them to be.

After falling over three times, from the sheer weight of the structure, 

we decided to let it rest.

 The kids thought that was pretty cool too.

("Just like in the game")

Whew...thank goodness.

The best part about it...

the entire thing was edible (unlike nasty fondant).

The birds/pigs were the kids favorite part.

and when they're happy....I'm happy.

It was a really fun project/cake.  I wouldn't hesitate doing it again.

So what do you think?  Any ideas on what I could have done to make it more stable?  I'd love some feedback!