August 28, 2012

Baked Mozzarella Sticks

Makes 8 Servings

1 pkg - Weight Watcher String Cheese
2 - Tbsp Flour
2 - Egg Whites
1 cup - Seasoned bread crumbs

Preheat oven to 400 degrees
  1. Before cooking place the string cheese in the freezer for about an hour.
  2. You will need three bowls, in the first bowl add flour, second bowl add egg whites, and third bowl bread crumbs.
  3. Take the cheese out of the freezer and cut them in half.  Next dip the cheese into the following steps 1) flour 2) egg whites 3) bread crumbs 4) egg again and 5) bread crumbs again.
  4. Place the string cheese onto a cookie sheet (lined with parchment paper) and bake for 12-15 minutes, or until golden brown.


**Pair with my Marinara sauce for the perfect appetizer**

August 27, 2012

Baguette w/ Pico De Gallo

This is a simple yet delicious appetizer that everyone will love.  The first time I ate this was when we traveled to Mexico.  They served it with Breakfast; I now eat it with any meal.  Enjoy!

Makes 10 Servings

1 - Fresh Baguette
Butter or margarine

Pico De Gallo:
6 - Tomatoes, diced
1 - Small sweet onion, diced
1 - Jalapeno, seeded and chopped
1/2 Cup - Fresh Cilantro, chopped
2 Tbsp - Fresh lime juice
1 tsp - Salt
Pepper to taste

  1. Dice your tomatoes, onion, jalapeno, and cilantro.  Place the ingredients into a bowl, and then add the lime juice, salt, and pepper.  Place in the refrigerator for a least 1 hour before serving to allow the flavors to come together.
  2. Cut your baguette into 1/2 inch slices, and then coat each side with a little butter.  Place the bread into a large skillet over medium heat until both sides are golden brown.
  3. Place a spoonful of your Pico De Gallo on top each bread slice and enjoy!

August 12, 2012

Zucchini Apple Nut Muffins

 Makes 18 Muffins

3 cups - All-purpose flour*
1/2 cup - Sugar
1/2 cup - Light brown sugar
2 tsp - Baking soda
1/2 tsp - Salt
1 1/2 tsp - Ground nutmeg
1 tsp - Ground cinnamon
1 ½ cups - Zucchini, shredded
1 cup - Fiji apples, peeled, cored, and grated
1/3 cup - walnuts, chopped
1 cup - Plain Greek yogurt
3 - Large eggs
1 stick - Unsalted butter, melted
18 - Cupcake liners

*For a healthier muffin use 2 cups Wheat flour & 1 cup All-purpose flour
Preheat oven to 400 degrees.
1.    In a large bowl whisk together the flour, sugar, brown sugar, baking soda, salt, nutmeg, and cinnamon.  After shredding the apples and zucchini, add them to the dry ingredients along with the walnuts.  Mix together.
2.    In a medium box whisk eggs, butter, and yogurt until smooth.  Fold the mixture into the apple/zucchini mixture making sure you don’t over mix.  Divide batter amount muffin cups.
3.    Bake for 15-20 or until the muffins spring back to touch.  The toothpick trick will also work.
4.    Let muffins cool.  Serve warm or at room temperature. 

Nutrition Information:
PER SERVING (1 Muffin): 180 calories, 5g fat, 239mg sodium, 28g carbs, 4g protein