Creamy Low-Fat Coleslaw

Here's another yummy, low-fat recipe shared by a good friend :)

Creamy Low-Fat Coleslaw

This old-fashioned coleslaw recipe of mixed cabbages and carrots has traditional sweet-and-tart celery seed dressing and mixes together easily.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 6 servings

Ingredients

• 1/2 cup lite mayonnaise or low-fat salad dressing
• 1 tablespoon vinegar
• 1 to 2 teaspoons sugar (I use Splenda)
• 1/2 teaspoon celery seeds
• 1/4 teaspoon salt
• 3 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 cup finely shredded carrot

Directions

Stir together mayonnaise or salad dressing, vinegar, sugar, celery seeds, and salt in a large mixing bowl. Combine green cabbage, red cabbage, and carrot in bowl; toss gently to coat. Cover and chill before serving. Makes 6 servings.

Nutrition Facts

Calories 155, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 216 mg, Carbohydrate 6 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin C 33%, Calcium 3%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet

Organization Breeds Motivation

Recently, I created a Yahoo Group to help people become more focused on being organized.  It was a place where we could talk about our daily lives and how we go about them.

We post our daily TDLs (To-Do Lists) and follow-up throughout the day with updates so members can see how well we're doing.  We share daily tips on organization, healthy recipes, daily food journals, and fitness tips.  We even talk about fashion ideas.

Through all of this, I've seen a huge amount of motivation take over these ladies.  I, myself, actually look forward to waking up in the morning and posting my TDL.  It gives me a sense of pride to end my day with most, if not all, my items finished.  There's nothing better than feeling like you've accomplished something at the end of the day!

The fact that we are all there for each other, encouraging and supporting one another through every minute of the day, is amazing.  Not only is organizing my day a huge motivation.  Organizing this group is one of the biggest motivations in my life.

Zucchini Relish

Don't you feel lucky? Two amazing recipes shared in one day!  It's because I think you're awesome and you deserve it :-)

Ingredients

• 4 cups diced zucchini
• 1 large onion, thinly sliced
• 2 celery ribs, sliced
• 2 medium carrots, sliced
• 1 medium sweet red pepper, sliced
• 2 tablespoons salt
• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/2 teaspoon celery seed
• Dash onion salt
• Dash ground turmeric

Directions

• In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
• In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.

Nutrition Facts: 1/4 cup equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 279 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein

Sauteed Chicken with Balsamic Vinegar

I received this recipe from a friend last week.  After making a few minor tweaks, it is quite possibly one of my favorite dishes to prepare...and eat!  Enjoy!

Sauteed Chicken with Balsamic Vinegar

Servings 4 (1 chicken breast half and about 2 tablespoons sauce each)

Prep: 30 minutes / Bake 8 minutes

4 4-to 5-ounce skinless, boneless chicken breast halves, cut into strips

1/4 cup whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine or

reduced-sodium chicken broth

4 sprigs fresh thyme or 1/2 tsp. dried thyme

1 1/4 cups reduced-sodium chicken broth

1/4 cup balsamic vinegar

1. Preheat oven to 375 F. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black

pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.

2. In a skillet, heat oil over medium high heat. Add chicken. Cook 4 to 6 minutes or until

golden, turning once.

3. Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake 12 to 15

minutes or until chicken is no longer pink (170 F0.

4. Meanwhile, for sauce: Add onion to the skillet; cook and stir 3 minutes. Remove

skillet from heat. Carefully add wine and thyme. Bring to boiling; reduce heat. Boil gently

uncovered, 2 minutes or until wine is reduced by about half. Add broth. Return to boiling;

reduce heat. Boil gently, uncovered, 10 minutes or until broth is reduce to about 1/3 cup. stir in vinegar.

5. If you used thyme sprigs, remove and discard them. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. if desired, garnish with addition thyme sprigs.

Per serving:226 cal;5 g total fat (1 g sat.fat), 66mg chol, 385 mg sodium, 10g carb, 1 g fiber,

28 g pro.

Espresso Bisquits

Who says you can't have your morning coffee & eat it, too?

Espresso Biscuits

Ingredients

• • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch cocoa
  • 1 tablespoon finely ground espresso beans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
2. In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
3. Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee ice cream.

Pumpkin Patch Bread

I don't know why but recently all I can think of is autumn. I can smell it in the air (until I walk outside and I'm hit by the horrid Florida heat and humidity).

Since I can't actually enjoy the autumn air, the falling leaves, and the cool days on my front porch, I'll settle for the delightful aroma of pumpkin. My favorite autumn scent.

Pumpkin Patch Bread

1-1/2 c. sugar
1 c. canned pumpkin
1/2 c. vegetable oil
1/2 c. water
2 eggs
1-2/3 c. all-purpose flour
1 t. baking soda
3/4 t. salt
1/2 t. each ground cloves, cinnamon and nutmeg
1/4 t. baking powder
1/2 c. chopped pecans

In a large mixing bowl, combine the first five ingredients. Combine the flour,
baking soda, salt, spices and baking powder; gradually add to pumpkin mixture
and mix well. Fold in pecans. Pour into a greased 9 x 5 x 3 loaf pan. Bake at
350 for 70-80 minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Yield: 1 loaf.

Time To Start Cooking Again

I have seriously missed baking, cooking & blogging about it!

My mother wouldn't have wanted me sitting around in tears, gaining weight, and making excuses.  She would have wanted me in the kitchen, creating wonderful things to fill our tummies.

So, that's what I'm going to do!

Here's to you, Mom <3