Twice and Still Nice

**The winner of my Progresso Soup giveaway is….**

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Congrats to Fresh Local and Best—please email (apinchandadash@live.com) and I will forward it onto Progresso so we can have your soup on the way!

Is it really Saturday already? This week flew by which was surprising—I thought for sure it would drag by due to the fact that it’s the kick-off of spring break! I get 10 days off which is great, and when I go back it’ll be 1/4 of the school year left—time flies! Today won’t be a relaxing Saturday—I need to finish packing and  take care of all the last minute things around the house. I leave for Boston tomorrow morning from the local airport and return on Thursday, so posting may be somewhat scarce! If you have spring break, what are you going to do?

So awhile back, I posted about my first eating encounter with buffalo. I really developed a taste for it and couldn’t wait to try it in some more recipes. Substituting it for beef was my goal since I am not the biggest fan of  beef flavor. And since we’ve finally fired up the grill—helloooo spring fever!---what better meal to make then good ol’ grilled hamburgers? Bison burgers that is! Just a note—bison is a bit drier due to the fact that it is very lean, but it still makes a superb burger. And you know me, I don’t like eating the same meal twice, so I decided to turn the burgers into a whole other dish—I am satisfied with both—try em out!

Grilled Bison Burgers

Makes 6-7 patties

Ingredients:

• 1 1/2 lb ground bison meat
• 1/4 c Italian breadcrumbs
• 1 tsp Lawry’s seasoning
• 6-7 whole wheat buns
• Optional toppings: Caramelized red onions, sliced pickles, skillet fennel apples. (1 thinly sliced braeburn apple, 1/2 tsp oil, 1 tsp fennel seed---sautéed 4 minutes or until soft)

Directions:

• Put ground bison in a bowl, mix with breadcrumbs, and Lawry’s seasoning.
• Warm grill to low heat, place on the grill--cook to desired doneness, flipping once.
• Meanwhile, prepare toppings—toast buns on grill if you want.

Italian Butternut Bison Shepherd’s Pie

Serves 2

Ingredients:

• 1 bison burger—crumbled
• 1/2 c fresh button mushrooms
• 1/4 c roasted red bell pepper, chopped
• 1/2 c tomato sauce
• 2 tsp Italian seasoning
• 2 parsnips
• 1/2 c cubed butternut squash
• 2 Tbsp  c milk
• 2 tsp Worcestershire sauce
• 1/4 c crumbled feta cheese

Directions:

• Preheat oven to 350 F.
• Spray two 3 cup custard cups with nonstick cooking spray.
• In medium bowl crumble bison burger. Add button mushrooms, tomato sauce, roasted bell pepper, and Italian seasoning.

• Divide evenly among custard cups.

• Slice parsnips into 1 inch slices. Put cubed butternut squash and parsnips in microwave safe bowl—microwave for 4 minutes or until fork tender. Add veggies, Worcestershire sauce, and milk to food processor or Magic Bullet. Pulse until a mashed potato consistency is formed.
• Divide mixture in half, and spread evenly on top of bison mixtures. Top with feta cheese. Bake for 8-10 minutes or until top starts to brown.

 

Have a great weekend!

Ode to Peanut Butter

In case you didn’t know, March is proclaimed National Peanut Month. What better way to start a new month than to celebrate by eating, making, or buying something peanut butter flavored? Not only is it a dreamy, creamy, protein-packed powerhouse in a jar, it has numerous health benefits as well.

--Based on 2 Tbsp serving--

• Calories ---10% (190 calories)---Energy!
• Protein ---13% (8g)---Needed to repair body tissues and develop new ones, to maintain fluid levels and to make antibodies which ward off disease and infection.
• Fiber ---8% (2g)---Fiber reduces the risk of some types of cancer, helps control blood sugar levels and may help reduce the level of cholesterol in your blood.
• Vitamin E ---22% (2mg)---Vital antioxidant which protects Vitamin A and body's cells and tissues from damage. Important for the immune system. May aid in the prevention of tumor growth.
• Niacin ---24% (4mg)---Important in the release of energy from the food we eat and the maintenance of healthy skin, the nervous system and the digestive tract.
• Folate ---7.5% (30mcg)---Important for the development of new cells, particularly during growth and pregnancy.
• Magnesium ---15% (52mg)---Important in the building of bones and teeth, creation of protein, transmission of nerve impulses and maintenance of body temperature.
• Phosphorus ---13% (104mg)---Component of all soft tissues. Fundamental to growth and maintenance of bones and teeth.

The History of Peanut Butter

There are many claims about the origin of peanut butter. Africans ground peanuts into stews as early as the 15th century. The Chinese have crushed peanuts into creamy sauces for centuries. Civil War soldiers dined on 'peanut porridge.' These uses, however, bore little resemblance to peanut butter as it is known today.

In 1890, an unknown St. Louis physician supposedly encouraged the owner of a food products company, George A. Bayle Jr., to process and package ground peanut paste as a nutritious protein substitute for people with poor teeth who couldn't chew meat. The physician apparently had experimented by grinding peanuts in his hand-cranked meat grinder. Bayle mechanized the process and began selling peanut butter out of barrels for about 6¢ per pound.

Peanut Butter As We Know It Today

In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter in California. These peanut butters were churned like butter so they were smoother than the gritty peanut butters of the day. He soon received the first patent for a shelf-stable peanut butter which would stay fresh for up to a year because the oil didn't separate from the peanut butter.

One of the first companies to adopt this new process was Swift & Company for its E.K. Pond peanut butter ~ renamed Peter Pan in 1928. In 1932, Rosefield had a dispute with Peter Pan and began producing peanut butter under the Skippy label the following year. Rosefield created the first crunchy style peanut butter two years later by adding chopped peanuts into creamy peanut butter at the end of the manufacturing process.

In 1955, Procter & Gamble entered the peanut butter business by acquiring W.T. Young Foods in Lexington, Kentucky, makers of Big Top Peanut Butter. They introduced Jif in 1958 and now operate the world's largest peanut butter plant ~ churning out 250,000 jars every day!

And Peanut Butter has recently made even more of mark in the food world..it’s no longer possible to just pick from crunchy or creamy, Skippy or Jiff, check out some of my favorite peanut butters!!

• PB & Co. peanut butters are out of this world—make sure to try the Double Chocolate Dreams, White Chocolate Wonderful, and the Cinnamon Raisin Swirl to name a few!
• PB2 is a peanut butter in powdered form—mix it with water and you get a creamy peanut butter ready for eating. This is perfect for travel since it takes up little space in powder form and only needs water to be mixed.
• FitNutz peanut butter is yet another powdered peanut butter mix—if you haven’t tried the powder, don’t shoot it down right away, it’s highly comparable to the stuff in a jar!
• Justin’s Nut Butter comes in convenient squeeze backs for on-the-go snacking or just to make sure you don’t go overboard with a whole jar! My favorite is definitely the Cinnamon Peanut Butter! =)

Do  I already have you craving some peanut butter flavor? How about satisfying it with one of my peanut butter recipes?

• Nut Over Nibbles cookies
• Peanut Butter Bombs
• German Chocolate PB Kisses
• Peanut Buttery Bars
• PB & J Cupcakes
• PB Cup Pie

What is your all-time favorite recipe containing peanut butter??

And of course I couldn’t start the month of March out without celebrating a bit early. Check out my new PB creation!!

Choco-PB Banana Roll

Serves: 8

Ingredients:

• 1 box of Angel Food Cake mix
• 1 1.4-oz box of instant sugar-free(or regular if you choose) chocolate pudding mix—half cup reserved for drizzling.
• 1/2 c cold milk—I used Almond Breeze
• 1 large banana
• 1/4 c powdered sugar, for sprinkling
• 2 Tbsp PB2 or 2 Tbsp creamy PB

Directions:

Preheat oven to 350 F. Mix cake mix and water until combined. Line a 15 x 10 x 1 in. pan with waxed paper or tinfoil and spray with cooking spray. Carefully pour batter evenly over pan. Let bake for 17-20 minutes until cakes springs back and is lightly browned on edges.

Meanwhile take a kitchen towel(or use a pillowcase like me)and sprinkle it evenly with the powdered sugar.

Take cake out and immediately invert on to prepared towel and roll up starting the long way. Carefully move to cooling rack and allow to completely cool, about 45 minutes.

Mix pudding and milk together with wire whisk for about two minutes—let sit for 5 minutes. Add PB2 powder, or if using real peanut butter, melt slightly in the microwave and incorporate into pudding mix..remember to reserve 1/2 c at this point. Slice banana into small slices.

Carefully unroll the cake leaving the towel below it. Spread pudding evenly over inside of the rolled cake, topping with bananas. Re-roll the cake without the towel and let rest for 10 minutes before slicing. Drizzle pudding over individual slices right before serving.

Super Soup Sunday

Is it just me, or during the cold months, curling up with a bowl of soup is just traditional? I find that my soup consumption October-March jumps significantly. Whether it be tomato soup, a hearty stew, or a broth based soup, they warm you from the inside out. For me, I am more fond of homemade soups because I still can’t seem to get past the canned taste of store-bought soups and sky high sodium levels. However, just recently I was contacted by the Progresso soup company and asked if I would be willing to try various cans of soup from their new line. I agreed with no expectations being I have only tried their Hearty Tomato which actually is now my favorite canned tomato soup!

“We craft all our soups, broths and foods from authentic recipes using only the highest quality ingredients. We are dedicated to making better taste better for you. We believe that food should always be delicious, and there is no reason that delicious food can’t fit within your diet. At Progresso, we love great food. It’s been our passion for more than 50 years.”

French Onion Soup Chew Review: I was highly impressed by this soup—I have tried another brand of French Onion, and it was too salty to eat. This had just the right amount of salt without being over powerful and it had the perfect balance of onions to broth. If you don’t have time to make a homemade French Onion soup, this would be a perfect substitute topped with a baguette and some Gruyere cheese. Italian-Style Vegetable Chew Review: This water based soup has carrots, celery, green beans, tomatoes, peas and enriched penne pasta. Growing up eating a lot of Italian soups, this soup had some good competition from my past. It would have been more flavorful if it were infused with a chicken broth instead of just water—I also would have amped up the seasoning, adding basil, oregano, and some thyme. But, if your in a pinch and looking for a fast veggie fix, this soup could be an option. Light Chicken Noodle  Chew Review: Whether you have a cold or your grandma is known for making her homemade chicken noodle soup, it’s usually a soup eaten no matter where you are in the US. My grandpa makes a killer chicken noodle soup that sits and marinates in flavors for hours on end which results in an incomparable bowl of flavor. But I still tried to go into the canned chicken noodle with an unbiased review—the only thing I would change about this is by adding some celery and a little onion for more flavor. Other than that, the noodles and the chicken remained a good texture after being heated and the broth was a nice flavor. Plus it’s a light soup which is an added bonus!  Manhattan Clam Chowder Chew Review: I am fond of eating the New England clam chowder, known for being a cream based soup with clams, potatoes, etc. So it was a definite switch to open a can of clam chowder and being greeted with a tomato based soup instead. It still had the potatoes, clams and celery, but also included carrots and tomato paste. Being a tomato flavor fan, I would have to say this is by far on top of the traditional New England clam chowder. And I was pleasantly surprised at the great texture of the clams and the veggie to broth ratio. If you haven’t tried a Manhattan clam chowder, I would definitely point you towards to Progresso brand if your not up to making your own.   Light Chicken & Herb Dumpling Chew Review: Since this was another Weight Watcher’s endorsed soup, I was half expecting it to be a little bland like the Italian-Style vegetable, but I was wrong—without the added herbs it might have been a bit on the less-flavorful side, but the combo of parsley and chicken broth really set a base for the rest. The dumplings were a bit on the too-chewy side for me, but then again I don’t eat dumpling soup often, so I don’t have a wide variety of comparison. Plus, where else can you get a hearty dumpling soup for 80 calories a cup?    Light Chicken Vegetable Rotini Chew Review: I loved that this light soup added corn to the mix—it seems to add a bit of a sweet contrast to the chicken. Progresso does a really good job of maintaining the texture of the meats in their soup, however this soup seemed to have too much pasta in it. I would have preferred about half the amount of pasta and double the veggies—I still don’t think this knocked my socks off, and I probably wouldn’t buy it again. Hearty Tomato Chew Review: Say hello to your new perfect match for a grilled cheese sandwich! This soup quickly shot to the top after the first bite. It definitely trumps Campbell’s original Tomato Soup and even their Healthy Request! The chunks of tomato added a lot and really made it clear that it is a “hearty soup”. The nice thing is, you don’t need to add water or milk—so as soon as it heats up and you are enticed by the smell, you can just dig in! So does this post have you craving some soup, or did it just make you curious as to how the Progresso soups would measure up to your standards? Before you head out and buy some, how about entering a giveaway and try your luck at winning some soup, a nice Progresso soup mug, and a electronic jump rope for yourself? It’s much easier than getting in your car, going to the grocery store, finding the soup, buying it blah, blah, blah. Instead, Progresso will gladly deliver the soup and your other prizes directly to your door. Can’t beat that! How to enter:

• 1 entry: leave a comment on this post telling me your favorite canned soup flavor or brand.
• 2 entries: Link back on your blog to this giveaway.

*Please leave a separate comment for each entry*

Contest ends Friday , March 5th 11:59 p.m. Central Time

Ending the Week Sweet

I lucked out with a 4 day weekend this week. I always have Thursdays off and then all of my classes got cancelled on Friday, but I’m not complaining. :-)

A lot of you have been asking what I have been up to lately, so I figured other than just sharing the recipes and meals I’ve been making/eating, I’d share a few pictures of what’s been consuming my time lately.

• A lot of studying—with mid-terms next week things get pretty busy as in reading, reading, reading, and memorizing.

• Packing for spring break—I’m taking a trip out to Boston starting next weekend for a few days to visit family. Any blogger’s in the area?—shoot me an email!

• Reviewing ALOT of great products I can’t wait to share!

• Enjoying the outdoors—I’ve been doing a lot of snowmobiling and four wheeling.

• Hanging out with my main squeeze and flying in his airplane. We flew up North to my hometown last weekend which was a lot of fun.

• And of course I couldn’t have a post without a new and sweet recipe right?! This cake is infused with a blend of aromatic spices, a fruit, AND a veggie! What a way to get five a day!!

Spiced Apple Carrot Cake

Serves 8

Ingredients:

1  cups  flour

1/2 + 1/4  cups Splenda (what I used) or  granulated sugar

1 1/8  teaspoons  baking soda

1/2 + 1/4 teaspoons  baking powder

1/2+ 1/4  teaspoons  cinnamon

1/8  teaspoon  ground cloves

1/8  teaspoon  ground nutmeg

1  teaspoons  unsweetened cocoa powder

  pinch of  freshly ground black pepper

1/8  teaspoon  salt

1/2  cup  unsweetened applesauce

1/2 c egg beaters

1/2 + 1/4  cups  packed coarsely grated carrots (about 3 medium)

1/2 + 1/4  cups  packed coarsely grated tart apples, such as Granny Smith (about 2 medium)

Frosting:

4 oz fat free cream cheese

1/4 c powdered sugar

1 tsp  coconut extract

2/3 c Cool Whip, thawed

Directions:

1. Preheat oven to 350°. Grease 8 inch square pan and set aside. In a large bowl, combine flour, splenda or sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in applesauce and eggbeaters. Stir in carrots and apples.

2. Pour into pan and bake until cakes pull away from pan sides and a cake tester inserted in center comes out clean, 25 minutes. Transfer cakes to cooling rack and let cool 10 minutes. Turn out onto rack and let cool completely.

3. Beat cream cheese, cool whip,  and extract until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

4. Once cake is cool, cut in half and cut each half in half horizontally. Spread some frosting over it, then top with second layer. Generously frost top and sides of cake with remaining frosting. Cut into 8 double-layer slices.

 

Anything new and exciting you’ve been up to?

Lightened Up and Layered

Hello all!

Sorry posts have been sparse, but lately the weather has been seeming more like spring and less like winter, so I try to take advantage of it while I can. It’s not often Minnesota winters treat us nicely! It seems as soon as the holiday hoorah slows down, I get into spring cleaning mode. Thursday my grandma came down to visit and helped tackle my apartment from top to bottom. We ended the day with a sparkling clean result an a definite appetite. Lately I’ve been really enjoying one of Applebee’s new menu items. I’m sure you’ve maybe saw the commercials for the new “Meals Under 550”—this is one of them and I would’ve never guessed that such a rich, flavorful and filling restaurant meal would clock in at that low of calories. It was a good surprise! Have you tried any of Applebee’s new “Under 550 Calorie” menu items? Raves/reviews?

I got the Grilled Dijon Chicken and Portabellas…

“Marinated chicken breast grilled and topped with roasted red peppers, onions, portobello mushrooms, Dijon sauce, and aged cheddar cheese. Served with steamed herb potatoes and seasonal vegetables.”

• Overall, this was a great meal for $9.99 and under 550 calories—I would highly suggest you try it!

I also did the weekly grocery shopping and was pleasantly surprised that Wal-Mart had their giant bags of frozen chicken breasts on sale for half the price that they normally are—score! At around $3 for that big of a bag, I just couldn’t pass it up even though my freezer is really overloaded full. That is one of the reasons I really like Wal-Mart; their occasional sales can be a steal! However, Wal-Mart does have it’s pros and cons in my book.

Pros:

• They carry a wide variety of products.
• Offer all departments needed for a single trip—no multiple stops.
• Great Value brand offers similar products to name-brand at a cheaper price.
• When they have sales they are worth the trip.
• I really enjoy their self checkouts so I can bag things how I like them.
• They are really good about accepting local sales ads and matching the lowest price.
• Their bakery clearance can be a real deal for low-priced and fresh-baked breads/pastries.

Cons

• Way too busy—it takes a lot of effort to get in and out of the one in my town unless of course you go at 6 am or 10 pm.
• Sometimes the produce can be a bit on the low quality side.
• Sometimes customer service can take forever to get through.

What are your Wal-Mart pros and cons?

So thanks to Wal-Mart, this delish recipe was born—the sauce makes a double batch so you can store it in the refrigerator for up to a week. You can use it to make another batch of this recipe, as a pizza sauce, a dip, or whatever else you can come up with. This is one of those recipes I could make numerous times a month—and even better is that it’s healthy!

Creamy Chicken Enchiladas

--Makes 4 large enchiladas—can be doubled without doubling the sauce--

Ingredients:

• 2 c chopped cooked chicken breast
• 1 c green pepper
• 3/4 c chunky mild salsa
• 1 c shredded cheddar cheese (I used fat free)
• 1 c diced green pepper
• 4 oz fat free block cream cheese
• 1 Tbsp water
• 1 tsp garlic powder
• 1 tsp cumin
• 4- 10 inch tortillas (preferably light and whole wheat)
• 1 c fat free sour cream
• 1 (1o 3/4 oz) can of fat free condensed cream of chicken soup
• 1/2 c skim milk
• 1 can green chilies
• 1/4 c diced yellow onion

Directions:

• Preheat oven to 350 F and lightly spray 8 x 8 baking pan.
• Beat cream cheese, water, seasonings, 1/2 c salsa and chicken together in mixing bowl.
• Lay out 4 tortillas, place 1/4 c chicken mixture down the middle . Roll up and place seam side down next to each other in pan.
• In large bowl, mix soup, sour cream, milk, 1/4 c salsa, chilies, and onion—pour half over enchiladas—reserve remaining for other use.

• Bake 30 min. Sprinkle with cheese evenly and return to oven for 5 more minutes.

• **Check out where my cookie dough truffles showed up!**