Turkey Day Salad

20151201_193803[1]Last year, I watched leftover sweet potato casserole not only be transformed into sweet and tart pancakes, but also be devoured in record timing! In the spirit of repurposing leftovers, and Thanksgiving having just pasted, I wanted to make Turkey salad. Okay, dad REALLY wanted me to make turkey salad.While he envisioned classic turkey mayo celery, onion, I wanted something new.

 

Turkey Day Leftover Pesto Salad

inspired by A Communal Table

makes 4-6 servings

  • 1 cup kale greens
  • 1 Tbsp minced garlic
  • 1 stalk large (11″-12″ long), Celery, raw
  • 0.75 oz fresh basil (about one store bought package from the produce department)
  • 1/4 tsp black pepper
  • 1/8 tsp ground sage
  • 2 Tbsp reduced fat grated parm-style topping
  • 1 Tbsp blue bonnet light, melted
  • 2 tbsp Jellied Cranberry Sauce
  • 1 tbsp Light Mayo
  • 1 packet Splenda
  • 2 Tbsp plain Greek nonfat Yogurt
  • 2 tbsp Reduced Sugar Craisins, divided
  • 14 oz chopped cooked leftover Turkey, approximately 4 loosely packed cups
  • 2 tbsp Sweet frozen corn, defrosted, or leftovers from the BIG dinner

20151201_185916-1[1]In a food processor, blend kale through grated parm, while drizzling in the melted butter spread. One all ingredients have been broken and combined, add cranberry sauce through yogurt, and only 1 Tbsp of craisins. Pulse to combine.

Stir the kale pesto into chopped turkey, as well as the remaining tablespoon of craisins and the corn.

Nutrition (1/4 of recipe):

Calories:217, Fat: 10g, Sat. Fat: 3g, Cholesterol: 72mg, Sodium: 224mg, Carbs: 14g, Fiber: 2g, Sugars: 5g, Protein: 22g

This is actually the first pesto I’ve ever made, and I am pretty darn proud! The kale was a last minute concept when I went to the market for basil and saw a display of huge bags of kale on manager’s special.

This has just the right amounts of sweet, tart, and  savory. I’m sure you could add more cranberry sauce to make it sweeter. I like how all of it blended to nicely, and hid the tang of the Greek yogurt, so much so that the mother of anti-yogurt campaign, my mom (and no, that is not a real campaign) couldn’t tell it was present. I think even adding more corn would had more of a juicy pop to the salad, as well.

The first taste of this, other than the spoon, was placing 1/4 of the recipe in a warm tortilla and toasting its sides in a pan. Dad and I cheers-ed, as we split this warmed wrap. We devoured our halves, which was quickly followed by a panini style sandwich.

Side note: Back in the day, when my parents had just been married, they got a sandwich maker, which is like a waffle iron, but for sandwiches. I claimed this in their divorce.

I spread amount 3/4 tsp of light buttery spread to the inside sides of light multigrain bread, spread the turkey salad, and sealed it in the sandwich maker until bread was golden brown. (If you don’t have a sandwich maker, just make it like a grilled cheese.)

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Eat with a fork, in between bread, in a wrap. Eat it cold, warm, or hot.

          Moral of the story… Just eat it.

                              Warning of the story? You might not be able to stop.

Ten Gallon Hat Winery

I finally went to my first winery! After attending multiple wine festivals and tastings, I finally went to a winery. My friend got me a gift certificate to Ten Gallon Hat Winery, and before I knew it, its expiration date was quickly approaching. Unfortunately, she was not able to go with me, but dad was happy, and more than willing, to substitute.

So, February 10th, after work and running some errands, we drove about 15 minutes over the DE/PA line to Ten Gallon Hat Winery. Its pretty well hidden. Despite how small the building looks on the outside, its a spacious beauty on the inside. Dad and I walked down the steps to a room with a bar and a bunch of high top tables. Each table and corner bar supplied with mini saltine and chocolate chip morsels, to compliment the wine.

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We were given a list, with a descriptions of each wine, and a pencil to check off our choices. We were able to each choose six wines to sample, so between the two of us, we covered the 13 options. While dad was more set on the reds, I was counting down to the fruit wines.

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First came the reds:V__DAE2

  • Merlot- This was so-so. Its pretty hard to mess up a merlot.
  • Zinfandel- I’ve had white merlot, but never a red zin. It was sort of dry like a zin, but with a deep flavor typical of a red.
  • Barbera- This, in my opinion, was the best red. Cedar was the scent that stood out to me. I don’t mean it was like sipping on bark. It was mellow and there was something calming about drinking this wine.
  • Cabernet Sauvignon- Dad’s a cab guy, so he was looking forward to this one, and wasn’t disappointed. He rated this as his highest ranking of the red and whites.

Followed by the whites: Admittedly, neither dad nor myself are much fans of white wines.V__55CE

  • Chardonnay- It just sounds so fancy, doesn’t it? But, unfortunately, it was much too dry for my liking.
  • Pinot Grigio, AKA “The Sheriff’s Daughter”- Based on the description, I expected a citrus and fruity wine with a bit of a dry bite. But, alas, still not my fancy…
  • Riesling, AKA “The Preacher’s Daughter”- We had finally hit a white wine that tickled my fancy with its mild sweetness.
  • Moscato, AKA “The Farmer’s Daughter”- I’m not a moscato chick, typically. But this and Riesling were the best whites, in my opinion.

And, lastly, the fruits:

  • Blackberry- This was a dark wine, deep with flavor, but no incredibly sweet. I feel like this would be a good wine for someone who is a Cabernet drinker…
  • Red Raspberry- This was the one I was looking forward to the most. After my girlfriend’s wedding two years ago, I fell in love V__08E7with raspberry wine. The bartender spooned some chocolate semi sweets on a napkin and poured us our wine. The first thing I noticed was the pieces of actual raspberries in the wine! Well, that’s a good sign… real fruit… I thought to myself. Dad thought this was the best of the fruit wines. Although, this was an enjoyable wine… what was up next, blew me away.
  • Cranberry- Although I enjoy cranberries and cranberry juice, I did not have high expectations for this wine. Its cranberries… I mentally prepared myself for a tart wine. Boy, was I wrong! After our first few sips, the bartender brought out a wedge of lime to squeeze into the glass. In a nutshell, I bought a whole bottle, and dad and I finished off 2/3 of the bottle that night. Wow, just wow! I can’t even explain how delicious this one is! It’s been months since we’ve had this wine, and I still rave about it!

The fruit wines stole the show for me!

As I talked with Sheryl, one of the bar tenders, I had mentioned I was curious about what was done with all the corks. She filled a whole bag with corks for me to take with me. (I have one of those iron cork holders to hang on my wall and in need of more corks.) Dad and I headed back up the steps to the entertainment room, where were heard music playing. With our wine glasses and an uncorked bottle in hand, dad found us a seat, and I ordered a bowl of Lobster Bisque and a cheesecake.

I had just gotten my first pay check from my new job and was too excited to celebrate with dad. With all the endorphin flowing, I introduced myself to the musician playing, Matt Santry, and offered to get him a glass of wine, while dad and waited for out order.

Matt sat down with dad and I, and the three of us, sipping our wines, discussed music, life, performing, wine, and more. It was pretty cool. My dad must have liked the guy because suddenly dad became my wing man, trying to find out all sorts of information about Matt’s relationship status, past, and so on! I have to say it was pretty cool and quite the bonding moment for pops and I. (But, sorry ladies, Matt’s engaged.)

As Matt  took the stage, our food arrived. The bisque was served with a few homemade croutons. The cheesecake elegantly served with a pool of raspberry syrup and a white chocolate swizzle.

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We left the winery in a great mood and a bit of cranberry wine left. Guess who’s got limes in the fridge, now? This chick!!!

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Salud!

Strawberries and Mango

I wanted to make today a mildly productive day, and it was. It began with two super yummy shakes!

When I got down to some random frozen fruit, I diced it all up and made one big frozen fruit salad, containing bananas, apples, and assorted berries. This, combined with chocolate protein mix, made and incredibly delicious and creamy shake for Frank. Since I love froyo, oh, so much, and am constantly topping my sugar free strawberry with chunks of mango, I took the cue.

1 scoop vanilla protein powder

1/3 cup halved, frozen strawberriesWP_002900

2/3 cup cubed, frozen mango

1 Tbsp Torani sugar free coconut syrup

Wowzah! That was a tropical dream!

After my shake and a cup of coffee, I grabbed Beauty and pampered her! She got her nails trimmed and a nice bath! It always amazes me how much a dog can shed! Nonetheless, she got a little pep in her step and went to show off how clean and fluffy she was to Bunny.

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I think that little pep tired this old gal out… nap time for Beauty!!!

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Following her bath, I checked on my discounted pears I had picked up. Perfect consistency for my Bakeri-inspired coffee cake! I’ve cooked for Barry, but never baked for him. I made a slight alteration to the recipe. Rather than layering the thinly sliced apple, I finely diced it and incorporated it into the batter. I then layered the pears, since they cook down a lot easier.

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I did have some pears left over, so I did the same and tossed them into the last layer of batter. I feel like the cake was so much moister this time around, since the juices from the apples were evenly distributed.

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Barry stopped by after work and I gave him some. It must have been good because he didn’t have any left by the end of the night and told me it was “delicious” and that I should feel free to make it anytime.

I did not have much an appetite today… but Frank wanted to take me out for dinner… for sushi… Dilemma. I compromised. We ordered a large hot and sour soup (always with added hot sauce) and a large shrimp with steamed vegetables, with garlic sauce. Much healthier and portion controlled than going to a sushi buffet.

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I love this stuff! I could eat it all day! Its just so refreshing, and I’ve really gotten Frank hooked on the stuff, too!

To finish off my night, a little Zumba! I mentioned last week that the instructor invited me to help lead the class. I did it for the first time, today! It was funny, at first, because I had to remember I needed to be the mirror image of what I usually do. It took a few seconds, but it finally got it. Dancing really gets me going and I think the instructor could tell how much fun I was having. Plus, it makes me go harder knowing that people are watching me, and that if I’m having a good time, they will, too!

After showering off my Zumba stank, and folding some laundry, and posting this post, of course, I will spending the rest of the night in bed sending out resumes.

Bakeri Bake-Off

Yesterday, I mentioned I made one of my favorite breakfast/dessert recipes. I can’t wait to share it with you.

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When I visited Meaghen, back in December, she took me to this quaint coffee shop called Bakeri. It was small, everyone was incredibly friendly and you can watch the food being made right in front of you. They had scones, muffins, cookies, quiche, brownies, focaccia, sandwiches, and so much more! My first morning in Brooklyn I enjoyed some sort of caffeine that I let the expert order for me, a snicker doodle and lavender bar, and a delicious coffee cake!

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The back yard

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such a tiny shop

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the inspiring breakfast

This recipe is a great way to use up that fruit thats turning a little quicker than you want it to. I’m pretty proud of this recipe, too! Baking is not for everyone, its a real science and this is the first baked dish that I measured out and created solely on my own.

Apple-Cranberry-Pear Walnut Coffee CakeWP_001250

serves 12

2 very ripe pears

2 medium very ripe apples

1 1/4 cup fat free sour cream

1/2 cup finely diced walnuts

1 Tbsp Brummel and Brown Yogurt spread, or butter

1 cup granulated Splenda

1/2 liquid egg whites

2 cups Presto self-rising cake flour, measure after sifting

1 cup whole wheat flour

1/4 cup unsweetened applesauce

1 tsp baking soda

1/2 cup whole frozen cranberries

Streusel:

1/4 cup Splenda brown sugar

1/4 cup whole wheat flourWP_001252

1/3 cup Fiber One bran cereal, measure then pulse in processor until fine

1 tsp cinnamon

2 tsp vanilla extract

2 Tbsp unsweetened applesauce

1/2 Tbsp ground flax (optional)

1 Tbsp granulated Splenda

Combine sour cream through baking soda. Dough will be thick. Stir in the cranberries. Spoon a little less than half in a 9 x 9 baking dish that has been sprayed with some non stick spray. Spread the thick mixture evenly over the bottom with a spoon and ensure it reaches the corners. Let this layer settle, while roughly peeling, coring, and thinly slicing the apples and pears. Spread two-thirds of the sliced fruit over the settled layer of dough. Pour the remaining dough over top and spread evenly. Top with the remained fruit and pat fruit into dough with fingers.

Combine the ingredients for the streusel (brown sugar through flax) in a bowl and mix well. Using you hand, sprinkle to sticky mixture over the cake. Sprinkle the white Splenda evenly over top.

Cover the dish with foil and bake for 20-25 min at 350 F. Uncover and lightly pat down the streusel and bake for another 20-25 min.

Cut into 12 squares while still warm and enjoy!

WP_001257Facts:   1 serving (1/12 recipe)

Calories: 225

Fat: 3.3g

Sat. Fat: 0g

Cholesterol: 0mg

Sodium: 368 mg

Carbs: 40.8g

Fiber: 3.9g

Sugar: 9.4g

I love how the tartness of the cranberries pairs with the sweetness and earthiness of the apples and pears! Its the perfect amount of sweet! This can be eaten room temp or warmed up. (I like slicing a piece in half, warming it in the microwave,  and adding a side of vanilla ice cream to make it a dessert!)

If you are ever in Brooklyn, I suggest Bakeri! Its quaint and cozy, friendly, and all their food is made with love! I can’t wait to go back!

Today, I was supposed to meet up with Katie, my sponsor to work out… but tell that to my car…

WP_001261So I wound up making breakfast with some leftover hot Italian turkey sausage, sun-dried tomatoes, onions, and   peppers. I topped the eggwhites with a bit of fat free shredded mozzarella. Mom really enjoyed it, and so did I!

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After some more procrastination, I finally got myself to sit down and watch a bit of a  lecture.

PS. Bakeri’s cookies are to die for! Salted chocolate and cherries!

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Enjoy your Saturday!

Low-Carb Pizza

I loved sleeping in this morning!

I didn’t want to eat anything too heavy this morning, so I pulled out another new yogurt to try: Chobani Key Lime Crumble Greek yogurt. When I bought it, I thought “mmmm grahams and yogurt.” When I peeled back the foil, I noticed white chocolate chips in with the graham!

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SCORE!

I sprinkled a little ground flax on top to play off the graham! Perfecto! Sweet, tart, crunchy!

My girlfriend Megan (not Meaghen from NY, Megan from clinical) told me about this recipe awhile back and I knew it was a must-make meal! Megan is someone I guess you could say admire. Shes a runner and lives a very healthy lifestyle. She also is one of the people that helped smack me back into reality with me eating disorder. Because of her, I found running as an amazing outlet for my crazy days! Thanks, Megan, not just for the recipe, but for helping me find myself again, the healthy way.

Cauli- CrustWP_001242

1 md head of cauliflower, riced

1/2 cup fat free shredded mozzarella

1/4 cup liquid egg whites

2 cloves garlic, minced

spices, to taste

I used Italian seasonings like basil, oregano, black pepper, garlic, and parsley. Give this a good mix and spread onto a pizza stone or baking sheet and bake at 400 F for about 20 min.

Remove from the oven, and top with whatever you please. Since its a Friday during Lent, I’m utilizing yesterday’s crock pot recipe and topping the crust with roasted vegetables, pesto,  2 sticks, grated, of Weight Watcher’s smoked mozzarella, and another 1/4 cup of shredded fat free mozzarella!

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The original recipe calls for 1 cup of cheese, but I used 1/2 and chopped it into smaller pieces to ensure it was equally spread throughout.

Everyone really liked the unique and crisp flavor of the crust! This meal was a big hit! We already started discussing other ways to play with the recipe!

I was the queen of procrastination, today! Rather than watching lectures, I loaded the dish washer, cooked and baked, unloaded the dishwasher, re-loaded it with the dishes I had just made, got on the phone with dad to harass him about when her was coming over for dinner, cleaned off the kitchen table, and right as I was going to go back to the lectures, dad came over… good timing!

I baked one of my favorite breakfast/desserts! I had it for the first time in NY with Meaghen, and wanted to play around with it to make it myself! Success! I’ll share the recipe to my Cranberry Walnut Apple Pear Crumb Cake with you tomorrow! (I say dessert because its great warm, with a scoop of vanilla froyo!)

I’m off to study!