Happy Thursday!
I don't know about your week, but I have felt like it was Friday every day thus far. I am so glad that the weekend is just around the corner. I am sure you are too!
Here in California the weather started to change into a fall like atmosphere.... I love it! The cool air in the morning and the warmth of the afternoon. It just puts you in the mood for good heart warming food. So here are two of my favorites that I know you will love!
Bread Machine Cinnamon Rolls
I just made these for my family on Monday, and it lasted all week long for our breakfast. You can make these the night before, stick in the fridge, and then pop them in the oven before starting your morning routine. Yummy cinnamon rolls will be ready for you just before you leave out the door.
Layer in the bread machine as listed:
1 c. milk
1/3 c. butter or butter substitute
1/3 c. sugar
1/2 t. salt
3 eggs (egg substitute equivalent)
2 1/4 c. white flour
2 1/4 c. white wheat flour
1 pkg yeast or rapid yeast
Set items on the dough cycle.
Once dough is made, roll out the dough to a 9 in x 14 in rectangle onto a floured surface. Spread filing onto the dough, gently pressing down to make rolling easier.
Filling
1/2 c. brown sugar
1 T. ground cinnamon
3 T. soft butter (or butter substitute)
1 c. raisins
Roll the dough into a log and cut the rolls, giving about 2 inches width. Place rolls into a 9 x 12 in sprayed pan. Spray the top of the rolls with cooking spray. Cover with plastic wrap and place into the fridge to allowing them to rise.
In the morning, preheat the oven to 375 and bake for 25 minutes. Glaze with a icing (1 c. powder sugar, 1/2 t. vanilla, 1 to 2 T non fat milk).
Squash Blossom Quesidillas
Okay I know this sounds weird, but they are so yummy and very healthy.
Low fat corn tortillas
1/4 c. reduced fat Colby jack cheese, shredded
1 zucchini mini squash with blossom
Cut zucchini in half and steam in the microwave. Warm up tortilla on a skillet. Put cheese and steamed zucchini into the tortilla and fold in half. So yummy, but very good for you.
Thursday, September 17, 2009
Sunday, September 13, 2009
Welcome to Nichele In The Kitchen
Welcome everyone to Nichele In The Kitchen!
I am so excited about starting this blog. It is something that I never dreamed I would be doing, but now cannot wait to see where it goes. I am a 26 year old mom of an 18 month old and a loving wife of four years. Since having my first baby, losing the baby weight has been quite a challenge. Granted, eating two or three BLTs a day while pregnant didn't help the weight issue at all. But really, I wanted to find a way to eat healthy, loose the baby weight, and still be able to cook at home great tasting food. I don't like to eat cardboard, and I am sure you don't either.
So this blog is going to be a real world view into the meals and lifestyle that my family leads. I am excited to announce that both my hubby and I have lost over 30 pounds using my new cooking method, and I cannot wait to share it with you. This blog is meant to be an interactive community where together we share our ups and downs as we venture through creating and maintaining a health lifestyle for our families.
You will find that my blogs are about practical ways that moms or dads could use to plan out their weekly shopping trips, plan meals by the week, and creative ways to "health-ify" our most treasured family recipes. If there is something that you would like to discuss, please feel free to post. Furthermore, I encourage you to post your favorite recipes as a challenge to me and the community to find ways to alter and improve the quality of the meal while maintaining its yummy factor.
Have fun in the kitchen, and keep on cookin!
Love, Nichele
PS So what's for dinner tonight? Thai Chicken Curry. Let me know what you think!
2 chicken breasts, cooked and diced
1 onion diced
2 cloves of garlic
1 can low fat coconut milk
2 T curry powder
1/2 t cheyenne pepper (increase amount for desired heat)
a pinch of pepper
1 c pureed squash (any squash will do)
2 c mixed frozen veggies
Cooked brown rice
In a saute pan cook onion and garlic in 3 T of water, cook until just soft. Add chicken, coconut milk, curry powder, cheyenne pepper, black pepper, squash, and veggies. Cook on a medium heat until sauce become thick, approximately 10 minutes. Serve immediately on a bed of rice.
Tip: when boiling your rice, instead of water, use reduced sodium chicken broth. Yummy!
I am so excited about starting this blog. It is something that I never dreamed I would be doing, but now cannot wait to see where it goes. I am a 26 year old mom of an 18 month old and a loving wife of four years. Since having my first baby, losing the baby weight has been quite a challenge. Granted, eating two or three BLTs a day while pregnant didn't help the weight issue at all. But really, I wanted to find a way to eat healthy, loose the baby weight, and still be able to cook at home great tasting food. I don't like to eat cardboard, and I am sure you don't either.
So this blog is going to be a real world view into the meals and lifestyle that my family leads. I am excited to announce that both my hubby and I have lost over 30 pounds using my new cooking method, and I cannot wait to share it with you. This blog is meant to be an interactive community where together we share our ups and downs as we venture through creating and maintaining a health lifestyle for our families.
You will find that my blogs are about practical ways that moms or dads could use to plan out their weekly shopping trips, plan meals by the week, and creative ways to "health-ify" our most treasured family recipes. If there is something that you would like to discuss, please feel free to post. Furthermore, I encourage you to post your favorite recipes as a challenge to me and the community to find ways to alter and improve the quality of the meal while maintaining its yummy factor.
Have fun in the kitchen, and keep on cookin!
Love, Nichele
PS So what's for dinner tonight? Thai Chicken Curry. Let me know what you think!
2 chicken breasts, cooked and diced
1 onion diced
2 cloves of garlic
1 can low fat coconut milk
2 T curry powder
1/2 t cheyenne pepper (increase amount for desired heat)
a pinch of pepper
1 c pureed squash (any squash will do)
2 c mixed frozen veggies
Cooked brown rice
In a saute pan cook onion and garlic in 3 T of water, cook until just soft. Add chicken, coconut milk, curry powder, cheyenne pepper, black pepper, squash, and veggies. Cook on a medium heat until sauce become thick, approximately 10 minutes. Serve immediately on a bed of rice.
Tip: when boiling your rice, instead of water, use reduced sodium chicken broth. Yummy!
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