Author: DianaMC

Fairytale Wing Sauce from Scranton, PA

Posted on by DianaMC
I recently attended a local food tasting and came across this wonderful wing sauce that was bottled right here in Scranton, PA. Peggy’s Wing Sauce, bottled by co-owners of local favorite Kelly’s Pub and Eatery, is available in three different flavors (mild, medium or hot). Sure, we all know that wing sauce is great with wings or in a dip, but I was really impressed by all the creative ways that sisters Peggy and Kathleen Cosgrove managed to use their homemade sauce. They served hot pierogies and chicken potstickers right in the hot sauce. I was especially a fan of their ranch dressing, so I included a sample below. Visit their website to view more recipes and to order your own bottle. (I would love to try to make Peggy’s Hot Wing Stromboli!)


PEGGY’S WEDGE SALAD

Ingredients:
1 head iceberg lettuce
4 chicken breasts
4 slices cooked bacon
1/2 cup crumbled blue cheese

 Dressing:
1/2 cup ranch dressing
1/2 cup mayonnaise
1/4 cup of Peggy’s Wing Sauce

Directions:
Pound chicken to desired thickness. Marinate in Peggy’s Wing Sauce for 2 hours or overnight. Grill chicken then slice crosswise at an angle.

Clean and cut head of lettuce into four wedges. Divide among four plates and top with grilled chicken, dressing and crumbled blue cheese.

Enjoy!

Fairytale Key Lime Treats

Posted on by DianaMC

I recently took a trip to Florida and was inspired to make some key lime desserts when I got home. I’ve always been a sucker for all things key lime and have fond memories of visiting Key West with my family. Admittedly, we ate our way through the little islands and the food was unforgettable. From conch fritters to frozen Jimmy Buffet style margaritas, everything was too good to be true. I remember actually walking around with a piece of frozen, chocolate covered key lime pie. Here are some key lime desserts to satisfy your tropical cravings! I came up with the salad myself and loved it! Try it with the toasted coconut!

Key Lime Coconut Cheesecakes
(Makes almost 2 dozen cheesecakes)

I adapted this great recipe from Southern Living magazine. You might want to double it if you’re feeding a crowd because it’s great but barely makes 2 dozen cheesecakes.

Ingredients:
1 8-oz package of fat free cream cheese
1 8-oz package of reduced fat cream cheese
3/4 cup sugar
1/2 cup egg substitute (like Egg Beaters)
3 tablespoons of fresh key lime juice
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/2 cup of reduced-fat sour cream
1 tablespoon sugar
1/4 cup of toasted coconut flakes
Key lime slices cut into fourths for garnish

Directions:
Line 24 cupcake tins with liners. To make the crust: pulse the graham crackers and vanilla wafers together in a food processor. Melt a stick of butter in the microwaves. Add to the graham cracker and vanilla wafer crumbs in a large bowl and mix well. Press the crumbs into the bottom of each cupcake tin to form a bottom crust.

To make the cheesecake filling: In a large bowl, beat together the cream cheeses and 3/4 cup of sugar until smooth. Add egg substitute, key lime juice, vanilla and coconut extracts and continue beating until smooth. Spoon the mixture evenly into each cupcake tin.

Bake for 10 to 12 minutes until set. Remove pan from oven. In a small bowl, stir together the sour cream and 1 tablespoon of sugar. Drop a dollop of the mixture onto each cheesecake. Cool for about 15 minutes, then cover and refrigerate for at least two hours.

When ready to serve, sprinkle the tops of the cheesecakes with toasted coconut flakes and top with a little key lime wedge.

Fairytale Key Lime Salad with Pistachio Goat Cheese Balls
(Serves 8)

Ingredients:
1 cup of crushed shelled pistachios
1 log of goat cheese
2 cups of strawberries, sliced
2 bags of mixed arugula blend lettuce
1/2 cup of toasted coconut

Directions:
In a large bowl, combine the bags of arugula mix. Break apart the goat cheese log and roll into small 1/2 inch balls. Roll the balls into the crushed shelled pistachios to coat. (If your hands get sticky, keep wetting them with water while handling the goat cheese.) Add the sliced strawberries and goat cheese balls to the lettuce. Top with the toasted coconut. Dress with the key lime dressing.

Fairytale Key Lime Vinaigrette:

Ingredients:
1/4 cup of fresh key lime juice
1 teaspoon of dijon mustard
1 teaspoon of minced garlic
1 teaspoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup of oil

Directions:
Whisk all of the ingredients together and store up to one week in an airtight container.

Key Lime Pie
(Serves 6-8)

I found this great recipe for an easy, quick key lime pie. Unfortunately, I never had the chance to try it because my cousin’s dogs devoured it before we had the chance to try it! (Mika and Geronimo, I’m still mad at you!)

It looked beautiful though and I’m sure was delicious. I will be making it again when I’m craving a light, key lime dessert!

Ingredients:
2 large eggs
2 large egg whites
1/2 cup of key lime juice
1 teaspoon of grated lime zest
1 can of fat free sweetened condensed milk
1 reduced fat graham cracker crust
1 1/2 cups of frozen reduced calorie whipped topping like Cool Whip
Key Lime Slices for garnish

Directions:
Preheat oven to 350 degrees. Beat eggs and egg whites on a medium speed until blended, gradually adding the juice, zest and milk to the mixture. Pour the mixture into the crust and bake at 350 degrees for 20 minutes or until the pie is set. Cool on a wire rack. Cover and chill for 4 hours. Spread the Cool Whip evenly over the pie. Garnish with lime slices.

Enjoy!

Fairytale Tangy Black Bean Soup from the Sonoma Diet

Posted on by DianaMC

I’ve always been a big fan of Black Bean Soup. It was one of my favorite dishes when I worked at Union Square Cafe. I also love the one they make at Canteen 900 in Kingston. I recently had an amazing bowl of spicy black bean soup at the Sun Dog in Neptune Beach, Florida. (Guy Fieri filmed there!)


When I want to make a nice bowl of hot and spicy black bean soup myself, I have a go-to recipe that I got from the Sonoma Diet Daily email. I had to post this because I make it all the time and I just love it! It’s also very low in fat and calories. I usually don’t add the sherry vinegar. I top with a dollop of reduced fat sour cream mixed with a drizzle of lime juice to make it more creamy.


Sonoma Diet Daily Recipe: Tangy Black Bean Soup

(Serves 6)


PREP: 35 minutes COOK: 25 minutes


Ingredients:
1/2 cup chopped onion
12 cloves garlic, minced (2 tablespoons minced)
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
8 cups reduced-sodium chicken broth
3 15- to 16-ounce cans black beans, rinsed and drained
1 lemon, sliced 1/2 inch thick
1/2 cup snipped dried tomatoes (not oil-packed)
1 small fresh jalapeño chile pepper, seeded and finely chopped* (optional)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons sherry vinegar or balsamic vinegar


Directions:
1. In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add cumin; cook and stir for 1 minute more. Add broth, beans, lemon slices, tomatoes, jalapeño (if desired), and dried oregano (if using instead of fresh oregano). Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.


2. Discard lemon slices. Remove 3 cups of the soup mixture to a large heatproof bowl. Use an immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to Dutch oven and bring to a boil; reduce heat. Cook, uncovered, for 10 minutes more, stirring occasionally.


3. Stir in vinegar and fresh oregano (if using).


*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

To freeze soup: Divide soup among freezer containers with covers; seal, label, and freeze for up to 3 months. Thaw in the refrigerator before heating through.

Nutrition Facts per serving: 223 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 1,381 mg sodium, 37 g carbo., 12 g fiber, 17 g pro.

Fairytale Italian Stuffed Peppers

Posted on by DianaMC

Everyone in my family has their own version of stuffed peppers. We like to make ours with ground turkey for a nice, healthful meal at lunch or dinner. This is a hybrid recipe of my late grandmother’s and my mother’s version. This is also a great dish to make for entertaining a group of dinner guests.

Fairytale Italian Stuffed Peppers
(Serves 5)
Ingredients:
5 large green bell peppers
1 1/2 lb of lean ground beef (can substitute ground turkey)
1 1/2 cups of grated parmesan cheese 
1/2 cup of chopped parsley
1/2 cup of breadcrumbs
1 large egg
1 quart of tomato sauce
1 quart of marinara sauce
1 tablespoon of butter
Directions:
Par-boil the stuffed peppers so that they get soft, but not so that they’re too tender or falling apart. 

Place the ground beef in a large bowl. Add the Parmesan cheese, parsley, and breadcrumbs. Stir well. Add the egg. With your hands, gentle mix everything together. Set aside.

In another pot, combine the sauces and heat on low. 

Place the boiled peppers in a pan. Stuff the peppers with the meat mixture. Add a few ladles of sauce to the pan, completely covering the bottom until it is about 2 inches high. 

Bake the stuffed peppers for 45 minutes to an hour, or until the meat is completely cooked through on the inside. During this process, baste with the tomato sauce. You may want to cut one open to see if they’re done.  Serve with the remaining sauce and grated Parmesan cheese.

 

Enjoy! 

Fairytale Slow-Cooker Lamb Shanks with White Beans

Posted on by DianaMC

A snow storm is supposedly coming our way this weekend, which means it’s the perfect time to break out your slow cooker and make something hearty and comforting! I never thought I’d say this, but I actually miss Nor’Easters.  Mother Nature needs to decide if it’s going to be beautiful and hot, or cold and snowy – instead of just RAINY AND COLD. One of the best parts, for me, of being snowed in is the opportunity to make a big pot of something comforting that can be enjoyed in a bowl, under a big warm blanket while watching a movie (with a glass of wine of course). These lamb shanks are a hearty dish that most people would shy away from, but once you’ve tried them, you’ll be sold.

So what are lamb shanks? They’re a portion of the leg of a lamb (baby sheep – GASP), which is divided into two parts: the sirloin half and the shank half. The shank is the lower shin, and is leaner and less tender than the sirloin portion. The shank can be just as tasty as the sirloin if you take the time to cook the meat long and slow, which is where a slow cooker comes in hand.

I know that slow cookers have a huge following but I admittedly have only used mine ONCE, to make these lamb shanks. I’m too paranoid to leave the house with something plugged in, cooking all day – and when I am hope I feel like there’s no point in using a slow cooker when I can just use my dutch oven to speed up the process. (Patience is not one of my virtues.) Still, I enjoyed the final result and look forward to using it again.

Typically, I’ve enjoyed lamb shanks at Greek restaurants and the Greek festival, but I tried to put my own Italian spin on this recipe, which was inspired by the book The Italian Slow Cooker.  (My grandpa looked at this cookbook and pre-approved it before I used it – and it’s AMAZING!)  I hope you enjoy it! I added in my own garlic and peppers and onions because I love these ingredients.

Fairytale Slow Cooker Lamb Shanks with White Beans
(Serves 2-4)

Ingredients:
2 large lamb shanks
1/4 cup of pan searing flour
3 tablespoons of olive oil, divided
4 cloves of garlic, chopped
1 large onion, halved and sliced
2 cups of beef broth
2 cups of dry red wine
4 tablespoons of tomato paste
1-2 sprigs of fresh rosemary
2 cans of white beans
1 tablespoon of butter
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
3/4 cup of chopped black olives
1 bunch of chopped curly Italian parsley

These shanks came straight from NY.

Directions:
Place the garlic and onions in the bottom of your slow cooker pot. Sprinkle the lamb shanks with salt and pepper. Lightly dust the shanks with pan searing flour.  Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the lamb shanks to the oil, browning in the skillet on all sides. Remove from the skillet and place on top of the onions.

In a small saucepan or bowl, mix together the broth, wine and tomato paste. Pour the mixture over the shanks in the slow cooker pot. Add the sprigs of fresh rosemary. Cook the shanks and sauce on HIGH for 5-6 hours or until the meat falls off the bone.

Remove the shanks and place on a platter. Cover with foil to keep warm. Add the white beans to sauce and onions in the slow cooker and heat on high for 45 minutes until they’re heated throw and tender. Meanwhile, melt the butter and remaining tablespoon of olive oil in a skillet over medium high heat. Add the sliced peppers and saute for two minutes. Add a few tablespoons of the liquid from the slow cooker and cook the peppers on medium heat for about ten more minutes, until tender. Add the olives in and cook for two more minutes.

To serve: Stir half of your chopped parsley into the white bean and onion sauce in the slow cooker pot. Pour the mixture from the slow cooker pot onto a large platter. Add the lamb shanks. Top with the olive and sweet pepper mixture. Add the remaining parsley.

Enjoy!

Fairytale Dark Chocolate Hershey’s Kisses

Posted on by DianaMC

“All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz

The most romantic day of the year is upon us and if there’s one thing I’ve learned, it’s that nothing says “I love you” quite like chocolate. I am a die hard lover of chocolate, specifically, dark chocolate.  Nothing hits the spot or quenches a chocolate craving quite like these cookies made with Hershey’s dark chocolate kisses! I am a huge fan of Hershey’s, which is based in Hershey, PA. I have wonderful memories of visits to the Hershey Hotel and the amusement park, Chocolate World. I still remember how excited I was to drive through the town, head hanging out the window because my parents told me I would know when we got there when I could smell the chocolate. The best part was the chocolate ride through the factory and for the complimentary chocolate at the end. And of course, Hershey’s make the best cookies EVER at  Chocolate World. This cookie recipe is taken directly from the back of the bag of Hershey’s dark chocolate kisses, which can be found in any candy aisle. These cookies are the perfect “kisses” for this Valentine’s Day. 
Hershey’s Special Dark Tiger Cookies
(Makes about 4 dozen)

Ingredients:
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup Hershey’s Special Dark Cocoa (or Hershey’s Cocao)
3 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
powdered sugar
1 bag Hershey’s Kisses Special Dark Chocolates (about 40)

Directions:
Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.

Cover, refrigerate until dough is firm enough to handle, at least 6 hours. Preheat oven to 350 degrees. Grease cookie sheet with Crisco. Shape dough into 1 inch balls (dough will be sticky, you can put some powdered sugar on your hands to ease with handling it.) Roll the balls in powdered sugar to coat. Place 2 inches apart on cookie sheet.

Bake cookies for 11 to 13 minutes or until no indentation remains when toughed lightly and tops are cracked. As soon as you take cookies out of oven, immediately press dark chocolate kiss into the center of each cookie. Cool slightly and remove to wire rack. Cool completely.

These last in an airtight container for about 5 days to a week.

Enjoy!

Fairytale Feasts – Savory, Fluffy Quiche

Posted on by DianaMC
Broccoli and Sweet Peppers Quiche

There’s something positively lovely and delicate about a quiche, a versatile egg dish that can be served for lunch or dinner. I love a nice fluffy, savory piece of quiche anytime of the year – but one piece of quiche could easily wreak havoc on any healthy diet. Here are two versions of easy quiches. The first super-healthy version is an adaptation of a recipe from my favorite former real housewife from NY, Bethenny Frankel. (I love Bethenny and strongly recommend all of her books!)

The second recipe is a basic recipe but is great for entertaining or days when you really want to indulge! Feel free to change these recipes and add or omit different vegetables and types of cheeses. I’ve also posted a recipe for an asparagus, ham and Gruyere quiche. See my other examples below.

Fairytale Spinach and Mushroom Quiche
Serves 6

Ingredients:
1 frozen whole grain 9 inch pastry shell (Like Wholly Wholesome at Wegmans)
2 cups of fresh spinach, washed and chopped 
2 teaspoons of olive oil
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 cup of sliced mushrooms
2/3 cup of grated Parmesan cheese
1 cup of soy or almond milk
1 egg
3 egg whites
Directions:
Preheat the oven to 375 degrees. Bake the pastry shell for 12 minutes or until browned. (It will be difficult to see if it is brown since it’s a multigrain crust.) 
Add a tablespoon of the oil to the skillet over medium high heat. Saute the spinach until its wilted down, about three minutes. Add the remaining tablespoon of oil and saute the mushrooms until they’re browned.
Sprinkle 1/3 cup of the Parmesan cheese on the bottom of the crust. Top with the spinach and mushrooms.
In a separate bowl, mix the almond milk, egg and egg whites. Pour over the spinach and mushroom mixture and sprinkle with the remaining Parmesan. Bake for 45 minutes until it puffs up and the top is firm and golden brown. Serve warm or cold.

Nutritional Info per slice: 205 cals, 14 g fat, 13 carbs, 9 g protein, 4 g fiber, 281 mg sodium.

 Fairytale Broccoli, Cheddar and Sweet Pepper Quiche
(Serves 6)

Ingredients:
1 pillsbury pie crust 1 1/2 cups of diced cooked ham
1 cup chopped broccoli
1/4 sweet onion, chopped
1/2 cup sweet peppers, chopped
4 eggs
1 cup half and half
1 cup light cream
1 1/2 cups of shredded cheese (I like 2% Cheddar or Colby/Monterrey Jack.)
2 tablespoons olive oil


Directions:

Preheat the oven to 375 degrees.  Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for 3 minutes. Add the peppers to the onions and saute for a few minutes until soft. Meanwhile, steam the broccoli in the microwave by placing it in a microwave safe bowl with 1/2 inch of water on the bottom. Cover with a microwave safe plate on top. Microwave about a minute, or until the broccoli is soft. Drain the remaining water from the bowl. Add the broccoli to the pan and saute until it has some color to it, about 2 minutes.


In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. 

Place the Pillsbury Pie Crust into a 9 or 10 inch pie baking dish. Arrange onions, peppers and broccoli in the crust. Top with the sprinkled cheese. Pour the egg mixture of the ingredients.  

Bake in oven for approximately 1 hour, or until quiche is cooked through. If the top starts to brown, cover with a piece of tin foil so it doesn’t burn. Serve warm or cold.


Nutritional Info per slice: 429 cals, 29 g fat, 23 carbs, 21 g protein, 1 g fiber, 698 mg sodium.

Broccoli, Cheese and Sweet Pepper Quiche

Here are some other variations I have tried. Quiche is easy so don’t be afraid to get in there and mix up your ingredients and try different combinations! 

Broccoli, Cheddar and Ham Quiche
Broccoli and Four Cheese Quiche
Spinach, Tomato and Mozzarella Quiche

Enjoy!

Fairytale Whole Wheat Belgian Waffles

Posted on by DianaMC

Another one of my favorite breakfast dishes is a Belgian Waffle. There’s nothing like a hot waffle with a crisp, buttery outside and moist, fluffy inside, with butter melting on top and maple syrup floating in the crevices. These waffles remind me of family vacations I used to take as a child to Rehoboth Beach in Delaware. I looked forward to the early morning walks past the Boardwalk Plaza Victorian Hotel to a little breakfast stand on the boardwalk. They made huge Belgian Waffles topped with strawberries and whipped cream. It was always a challenge to figure out how to get it back to the hotel room without being attacked by seagulls. I also used to look forward to ordering these fabulous waffles at the Woodlands old restaurant The Left Bank at Sunday Brunch after church.

While Belgian Waffles may be good for the soul, they’re not typically good for the waistline. Traditional Belgian Waffles can top 400 calories and easily wreck a diet once you pile on all of that whipped butter and sugary fruit. If you make them yourself at home, it’s much easier to control the fat and calories. Belgian style waffles are classically topped with strawberries and whipped cream, but I enjoy them with butter and syrup as well. To keep calories down, I prefer I Can’t Believe It’s Not Butter (sticks) and Log Cabin Sugar Free Syrup. This recipe can also be used as a lighter edition for the base of a good Chicken and Waffles meal. (A Pennsylvania Dutch specialty – which I’ll have to make in the future.)

Here is my guiltless version of a Whole Grain Belgian Waffle. You need an electric waffle iron for this recipe, and if you don’t have one you should get one ASAP! It’s well worth the investment. Waffle irons can be electric or are designed for stove-top cooking. They have heating elements on both sides so that two sides of the waffle mix can cook evenly and at once. Most modern irons now have nonstick cooking surfaces so they’re much easier to clean. (I think that my waffle iron takes less time to clean than my panini grill.)
The bottom line is that once you have your own homemade Belgian waffle, you’ll never be able to eat those processed frozen ones again. Promise!

Fairytale Feasts Whole Wheat Belgian Waffles
(Serves 4)

Ingredients:
1 1/2 cups of Hodgson Mills Whole Wheat Buttermilk Pancake Mix
1 cup Unsweetened Almond Breeze vanilla almond milk
1 large egg
1 tablespoon of canola oil
1/4 cup of applesauce

Directions:
Heat waffle iron according to it’s own specific directions. Place the pancake mix in a large bowl. Add the almond milk, egg, oil and applesauce. Stir with a wooden spoon until well blended. Add batter to your waffle iron in accordance with it’s own instructions.

When waffle is ready, remove it from the iron with a spatula and place on a wired rack to cool so the waffle retains its crispness. Serve the waffles immediately. Top with mixed berries, whipped cream, butter or powdered sugar – or all of the above – for a delicious, healthful breakfast.

Nutritional Information for one waffle (not including toppings): 219 cals, 7 grams of fat, 35 carbs, 7 grams of protein, 5 grams of fiber, 425 mg of sodium.



Enjoy!

Fairytale Feasts Spinach, Mushroom and Feta Egg White Omelet

Posted on by DianaMC

After a much needed break, Fairytale Feasts is back for 2012!!! I have so many wonderful recipes and food photos that I can’t wait to share with you all. Please let me know if you have any requests or would like to see some more or you’d like for me to test a certain product. I do all of this in my spare time, but am going to make an effort to update more frequently this year.
Since it is January and a notorious time for resolutions to help shed those unwanted holiday pounds, I thought I would share some of my favorite healthy recipes. I am going to start by posting my favorite breakfasts. 
I’ve never been a huge breakfast person. In fact, it’s definitely my LEAST favorite meal of the day – but I also think it’s the easiest meal to eat healthfully if you’re making it yourself. I usually have my Kourtney Kardashian Steel-Cut Oatmeal or an omelet. This breakfast omelet really helps to start my day off on the right foot. I make this all the time with all different types of vegetables, so feel free to switch it up using the formula below. 

1 egg + 1/2 cup of egg whites  + vegetable + 1/4 cup of cheese = omelet
Depending on how many veggies I use, I usually eat half of  this full omlet. If I want to eat the whole thing, I will use less egg whites and vegetables. You can’t go wrong no matter how you make it. 

One other favorite variation of mine is instead of using mushrooms and feta cheese, I use chopped broccoli and 2% shredded Cracker Barrel white sharp cheddar cheese. Before adding the broccoli to the skillet, I steam it in the microwave. 

Let me also note that I almost always use Athenos Natural Crumbled Feta cheese in all of my omelets except the broccoli and cheese as mentioned above. Feta cheese is most commonly used in Greek dishes and has been used for centuries. Feta cheese does not have a rind, and it is cured and stored in brine in large blocks for months. In Greece it is made primarily from sheep’s or goat’s milk, but large commercial producers usually use cow’s milk. Feta can range from semisoft to semihard cheese and is available here in blocks or crumbled. It’s salty and has so much flavor, and it retains it’s texture in the omelet. I prefer the regular version and not the reduced fat version. I think the regular one is more flavorful and I’d rather use less of a full fat cheese than more of a fat-free cheese. Since I use a lot of feta in my omelets and salads, I usually buy the large container of Athenos Feta from Sam’s Club.

Fairytale Spinach, Mushroom and Feta Omelet
(Serves 2)

Ingredients:
1 egg
1/2 cup of egg whites
1 1/2 cup of chopped fresh spinach
1/2 cup of chopped mushrooms
1/4 cup of chopped onion
1/4 cup of Athenos crumbled feta cheese
1/4 teaspoon of Mrs. Dash Salt-Free Seasoning (or 1/2 teaspoon of chopped fresh herb of choice)

Directions:
In a 9 or 10 inch nonstick skillet, saute the onion over medium-high for two minutes. (I usually spray once or twice with non-stick cooking spray). Add the mushrooms and a sprinkle of Mrs. Dash seasoning or your choice of chopped fresh herbs. Saute for a minute. Add the spinach and stir until wilted.

In a separate bowl, combine the egg and egg whites. Beat with a fork until well blended. Add to skillet with spinach and mushrooms. Ensure the vegetables are evenly distributed throughout the egg mixture. Reduce the heat to LOW and cover with a lid. Let cook for a few minutes, until the top is doesn’t run anymore.

Add the feta cheese crumbles to the omelet, and turn over with a spatula. Serve immediately alongside a piece of fruit for a perfectly balanced breakfast.

Nutritional Information for half of omlet: 146 cals, 7 grams of fat, 8 carbs, 18 grams of protein, 3 grams of fiber, 300 mg of sodium. 

Enjoy!

Fairytale Leftovers: Spicy Chipotle Turkey Paninis and Healthy Turkey Pot Pies

Posted on by DianaMC
If your family is anything like mine, you’ll have a TON of food leftover from Thanksgiving because you went overboard just to make sure you have enough food. (We always have enough.) 
Here are some great things you can do with leftovers. I often see amazing recipes for leftover Thanksgiving turkey, stuffing, potatoes, etc. but they require so much work – and who wants to spend all day in the kitchen after preparing a Thanksgiving dinner? Not me! I’d rather be drinking and watching movies, or getting ready to line up somewhere at 5 AM to cash in on the Black Friday craziness. So, here are some easy recipes that will give you something to do with your Thanksgiving leftovers. 

This spicy panini is just like my favorite turkey sandwich I used to have while I was in law school. The Pace cafeteria surprisingly made some amazing sandwiches, and my favorite was turkey breast on multigrain bread with bacon, cheddar or pepperjack cheese, and spicy chipotle mayo. Here is my recipe for the recreation:

  

FAIRYTALE SPICY TURKEY PANINIS
(Serves 4)



Ingredients:
2 cups leftover turkey breast
4 slices of pepperjack (or cheddar) cheese
8 slices of center cut turkey bacon
8 slices of thick multigrain bread
Chipotle Mayo

Chipotle Mayo Ingredients:
1 cup of reduced fat olive oil
2 chipotle peppers canned in adobo sauce
1 teaspoon of the adobo sauce
Lime or lemon wedge

Directions:
First, make the chipotle mayo. Blend 1 cup of mayonaise with two chipotle peppers and a teaspoon of adobo sauce. Squirt some lime juice and stir. This sauce is also delicious on burgers or with seafood like crab cakes.

Next, spray a panini machine with PAM non-stick cooking spray. Spray two slices of bread with the spray. Spread some chipotle mayo on a slice of bread. Layer with bacon, spinach, turkey and pepperjack cheese. Cook in panini press until golden brown and crispy. Enjoy!

 Variation: If you don’t like spicy food (or your stomach still hasn’t recovered from Thanksgiving), try substituting a handful of fresh basil for the chipotle peppers when making the sauce and mozzarella cheese for the pepperjack.

FAIRYTALE TURKEY POT PIES
(Serves 4-6)

Ingredients:
2 tablespoons of olive oil
2-3 cups of shredded turkey breast
3 peeled and sliced carrots
2 stalks of sliced celery
1 cup of sliced mushrooms
1 cup of frozen pearl onions
1 cup of frozen corn
2 tablespoons of chopped flat leaf parsley
2 tablespoons chopped dill
1/3 cup of all-purpose flour
4 cups of chicken broth
Juice of 1/2 lemon
Paprika

Directions:
Heat the olive oil in a large pot. Add the carrots, celery and mushrooms and saute until tender, about 8 minutes. Add the pearl onions and corn in for the last minute. Add parsley and dill. Stir in the flour and mix to coat all the vegetables. Add the chicken broth and whisk to make sure it is all blended. Bring the mixture to a boil, then simmer and stir until it reduces and thickens. (Note: because this is a slimmed down recipe, don’t expect the mixture to be THAT thick.)

Lay out 4 sheets of phyllo dough and spray with nonstick cooking spray to flavor. Cut into 4 pieces to fill the tops of the ramekins. Fill four ramekins with the mixture. Top with the phyllo dough. Sprinkle paprika on the phyllo dough. Bake at 350 until golden brown, about 10 minutes.

These pot pies are also great leftover. Just heat in the microwave for 1-2 minutes. The phyllo dough will remain crispy!

Alternative: Instead of using phyllo dough, you can use Pillsbury Pie Crusts.



Enjoy!