Wednesday, September 30, 2009

Peppercorn Steak

I have to give credit to Medifast as the author of this healthy recipe! I love this dish because it is not only packed with vitamins from all the vegetables, but is also very tasty, and sure to delight any appetite!



1/2 teaspoon whole peppercorns, crushed

1/2 teaspoon kosher salt

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme


5 oz. flanked steak

1 teaspoon olive oil

1/2 cup onions

1/2 cup mushrooms

1/2 cup green peppers (I love to add red and yellow peppers as well)


Mix peppercorn, salt, mustard, garlic powder and thyme. Brush and

rub evenly over steak. Let stand for 10 minutes. Heat a non-stick grill

pan over medium heat and coat with cooking spray. Grill 5-7 minutes

on each side or until desired doneness. Sauté onions, mushrooms,

and green peppers with oil. Serve on the side.

Nutrition Info.

Cal 330 | Fat 16g | Chol 55mg | Carb 13g | Pro 34g

This recipe makes 1 serving.

Steel Cut Oatmeal

This is a healthy heart pleaser!

Use real steel cut oats - I buy mine in the bulk section at Henry's. This breakfast is nutritious and inexpensive. I sometimes add flax or protein powder when I am toasting the oats.

* 1 tablespoon butter
* 1 cup steel cut oats
* 3 cups boiling water
* 1/2 cup whole milk
* 1/2 cup plus 1 tablespoon low-fat buttermilk
* 1 tablespoon brown sugar
* 1/4 teaspoon cinnamon


In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk (I usually use 2% milk) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

This is one of my favorite breakfasts when I add fresh fruit! My kids love to eat oatmeal this way, and it keeps their little tummy full until lunch time!

Saturday, September 12, 2009


These are my favortie cookies and they are even low fat! They are great for Weight Watchers. I think they are 1 or 2 points depending on how big you make them and how many chocolate chips you put in. Plus they are super easy - my kids can make them.

I large jar of canned Pumpkin
1 box spice cake mix
1 cup chocolate chips - I use the large Ghiradelli ones - there is nothing better

Mix the first 2 ingredients together by hand until all the cake mix is mixed in. Add the chocolate chips.

Use a cookie scooper (the batter is very wet so this is the best way) and put the scoops on a cookie sheet

Bake at 350 for 15 minutes

These cookies are best the next day or when they are totally cooled. If you eat them too soon they will be gooey.


Friday, September 4, 2009

Banana Chip Muffins

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These are perfect to pack in lunches or grab on the Go!

Banana Chip Muffins

1/2 cup marg. or butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 cup milk chocolate chips
1/2 cup nuts (optional)

Cream butter and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Add dry ingredients (can sift if desired). Mix well. Pour into paper-lined regular sized muffin tins. Bake 350 degrees for 20-24 minutes, depending on color of pan. OR bake in a well-greased 8x4x3-inch loaf pan for 1 hour at same temperature.