Healthy Bean Dip

Ingredients: 
2 cans of low-fat or fat-free refried beans
16 oz thick and chunky salsa 
2 bunches of sliced green onions
1 pkg ( 2 cups) finely shredded low-fat cheddar cheese

Directions: 
Mix together well and refrigerate overnight.  Enjoy with veggies and tortilla chips.   

Simple Scallop Recipe

Ingredients: 

Fresh Sea Scallops 

2-4 garlic cloves (chopped) 

1-2 T Butter

Salt & Pepper 

Directions: 

Rinse the scallops with cool water and pat them completely dry with a paper towel.  Then salt and pepper each scallop and set aside on a plate.  

Sautee the butter and garlic over medium heat.  Add the scallops to the pan and flip after about ~1 minute on each side.  Place the scallops in a dish and keep warm in the oven.  Enjoy!       

RIP Fr. Simeon

"Grace builds on nature. Toning and tuning our body is a graceful way to keep ourselves prepared to hear and respond to God’s voice. Helping people to healthy living is a ministry in its own way. May the Lord support you in your efforts." - Wise words from my Great Uncle, Father Simeon 

Fr. Simeon Daly, O.S.B.

May 9, 1922-November 10, 2012

Eggplant Parm

Ingredients:
4 small eggplants
4 gloves of garlic (minced)
32 oz. marinara sauce
salt and pepper
italian seasoning
fresh basil leaves
whole mozzarella ball (cut into slices)
parmasean cheese
italian bread crumbs
red pepper flakes

Directions
1. Preheat the ovean to 425 degrees and grease a baking dish (I used a 13x10 glass baking dish).
2. Mix bread crumbs, 1/4 cup of Parmesan cheese, and a few pinches of red pepper flakes in a shallow bowl.  Set aside.    
3. Wash, peel, and slice the eggplants so they are about 1/2-1 inch thick.  Lightly coat eggplants with olive oil and coat each in the bread crumb mixture (press to get the mixture on each side).  Align the coated eggplant slices in the pan.  The slices will overlap each other and then put them in the oven for about 15 minutes or until browned and tender.
4.  In a saucepan, sautee the minced garlic with olive oil for a few minute over medium heat.  Reduce the heat and then add the marinara sauce to the saucepan.  Add a few pinches of red pepper flakes, italian seasoning, salt and peper to taste.  Simmer the pasta sauce...
5.  Remove the eggplant from the oven and reduce the heat to 375 degrees.  Spoon the pasta sauce over the eggplant slices.  Cover the sauce with a layer of mozzarella cheese and 1 cup of parmasean cheese.
6. Bake in the oven for 20 minutes or until cheese topping is golden.  Let it stand for a few minutes before serving and enjoy.
    

Have some extra veggies... let's talk soup

Throughout my childhood, I have learned the power of leftovers.  My mom learned from my Grandmother the ability to take leftovers from the night before and stir them into a casserole or soup.  I believe that this cooking style is part of my Irish heritage.

So, let's give it a try... If you have "leftover" asparagus in your fridge, try this soup recipe.  It is a favorite among my sister's very opinionated 1 year old son and my entire family.

Asparagus Soup 

Ingredients: 
1 bundle of asparagus
1 large steamed carrot or a date (remove the pit)
1 cup of low-fat milk
1/2 cup of fat-free half & half
1/4 chicken bouillon cube (large)
Salt and pepper (optional)
Laughing cow low-fat cheese (optional)

Steam the asparagus. Combine the asparagus, date or carrot, and other ingredients in a blender.  Blend for about 3-4 minutes on high or until smooth.  Transfer the soup into a pot and simmer until warm.  Enjoy!

Homemade PowerBars

This is my Aunt Patty's Homemade Powerbar recipe.  Full of healthy ingredients and kid approved...

Ingredients: 

I cup of Protein Powder 

½ c. Oat Bran 

½ c. Wheat Flour

¼ c. Wheat Germ

1/3 c. raisins

1 c. dried cranberries or any kind of dried fruit 

1/3 c. Unsweetened Shredded Coconut

¼ c. Slivered Almonds

12.3 oz. 2% Fage Greek Yogurt

¼ c. POM Cranberry Pomegranate Juice

1/3 c. Brown Sugar

2 Eggs

2/3 - 3/4 c. Natural Peanut Butter

2 tsp. Vanilla

2 ½ tsp. Cinnamon

½ tsp. Ground Ginger

Directions: 

Line bottom of 13 x 9 inch glass baking dish with parchment paper and lightly coat with Canola Oil.  Set Aside.  Preheat oven to 350 degrees F.

In a large mixing bowl, combine the first four ingredients…set aside.

Coarsely chop the raisins and cranberries…set aside.

Mix remaining ingredients…add to protein powder mixture…fold in dried fruit…spread evenly in prepared baking dish.

Bake for 35 minutes…remove from the oven and cool completely before cutting into squares (24 squares= total).  Store in airtight container for up to one week or store in Ziploc bag in the freezer.

FOOD	Calories	Carbs	Fat	Protein	Cholest	Sodium	Sugars	Fiber
powerbar, 1 serving(s)	151	14g	7g	7g	24mg	45mg	8g	3g
TOTAL:	151	14g	7g	7g	24mg	45mg	8g	3g

Total:	Calorie 3634	Carbs 342	Fat 177	Protein 178
Per Serving:	151	14	7	7