Posts Tagged ‘yogurt’

Oatmeal Meatballs with Spinach

I didn’t realize until posting this recipe that I accidentally doubled the turkey from the original recipe. I wondered why my meatballs seemed a little large! Oh well, they are still good for you – packed with spinach, oats, and yogurt. If you want the ratio of healthiness per bite to be higher then use 1/2 lb turkey (but of course it will serve less people).

They are not the most photogenic meatballs, but they are super moist and full of flavor. I also enjoyed the chunkier style of the sauce as a change from the pureed pasta sauce. Even though I’m typically not a fan of chunky sauce, it was perfect for this dish. And this is a one-pot meal! Hooray for less dishes to wash!

OATMEAL MEATBALLS WITH SPINACH

Makes 16 large meatballs (Serves 6-8)

Ingredients:

1/2 cup instant oats

1/4 cup nonfat plain yogurt

1/2 cup packed baby spinach, thinly sliced

1/4 cup packed basil, chopped, plus 1 sprig

1/4 cup grated Parmesan

1 egg white

3 cloves garlic, finely chopped, divided

1 tsp salt

1/2 tsp black pepper

1 lb all-white-meat ground turkey

Olive oil cooking spray

1 can (26 oz) diced tomatoes, plus juice

1/2 cup dry white wine

1-13.25 oz box whole-wheat pasta, cooked according to the package instructions (I used penne)

Directions:

  1. Heat oven to 400 degrees. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 large meatballs.
  2. Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.

Source: Slightly adapted from SELF Magazine

Tropical Ice Pops

I love homemade popsicles because you use pretty much use the same ingredients as when making a smoothie. And I definitely love a good smoothie. As a result, when determining the flavor of popsicle to make for the holiday weekend I could not decide on just one. So to go along with the POM-berry flavor, I mixed up this tropical fruit frozen treat!

I didn’t get the best photo. My impatience in wanting to eat it prevented me from making sure I had a good photo first. And it was worth it.

Ingredients:

1/3 cup fresh or frozen mango chunks

1/3 cup fresh of frozen pineapple chunks

1/3 cup fresh or frozen sliced strawberries

1/3 cup plain yogurt

1/3 cup 100% pineapple juice

2 tsp agave nectar

Directions:

  1. Process all ingredients in a blender until smooth. Pour into molds* and add top/stick. Freeze for 4 hours or overnight.
  2. Remove by dipping the mold in warm water briefly to ease out the ice pops.

*I used a Back to Basics Lickety Sip Ice Pop Maker. Makes four.

Source: The Spiffy Cookie original

POM-Berry Ice Pops

You know how many people say “Kleenex” as the generic term for tissue? Apparently I say “Popsicle” as the generic term for ice pop. I just realized yesterday that Popsicle is a brand name and not the term for a frozen-sugary-fruit-flavored-ice block on a stick. I have never in my life called these things ice pops, so I will continue to call them popsicles but I used the correct term in the title in case I am alone on this one.

Yesterday was day 2 at the pool (the mojito fruit dip was a huge hit Saturday, btw), but at a different friend’s house. Different venue means different treats! The menu was pretty stacked, but who can deny a popsicle (I’m sorry “ice pop”) on a hot day by the pool? I actually considered making mojito flavored ones to create a theme for the weekend, but the actual drink was already being served. So I went with fresh berries, yogurt and some POM Wonderful 100% Pomegranate Juice instead. Great combination!

I also made a tropical fruit version of popsicles.

Ingredients:

1/2 cup fresh or frozen blueberries

1/2 cup fresh or frozen blackberries

1/3 cup plain yogurt

1/3 cup POM Wonderful 100% Pomegranate Juice

2 tsp agave nectar (can substitute with honey)

Directions:

  1. Process all ingredients in a blender until smooth. Pour into molds* and add top/stick. Freeze for 4 hours or overnight.
  2. Remove by dipping the mold in warm water briefly to ease out the ice pops.

*I used a Back to Basics Lickety Sip Ice Pop Maker. Makes four.

Source: The Spiffy Cookie original

Blueberry Pomegranate Smoothie

How do you use up 8 bottles of pomegranate juice? Most of the things I have made with it so far have only used a little bit. It’s not that I don’t like it, in fact I think it’s delicious and could drink it straight up all by itself. Which made me realize I could throw it into one of my favorite Breakfast options, a smoothie! Using my typical smoothie single-serving set up, I substituted the milk for pomegranate juice, and chose blueberries as my additional fruit. A dash of honey and you’re all set!

I even served it in my childhood-favorite glass (notice how beaten up well loved it is?). It only held half of the smoothie, but there’s nothing wrong with refills O:-).

Ingredients:

1 cup frozen blueberries (I used fresh, frozen overnight)

1/2 banana

1/4 cup low-fat plain yogurt

1 Tbsp honey

3/4 cup POM Wonderful 100% Pomegranate Juice

Directions:

  1. Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
  2. Enjoy!!

Source: The Spiffy Cookie original


Secret Recipe Club

Funfetti Cake Batter Smoothie

Are you ready for more Funfetti breakfast creations? I never tire of it. And how can you beat having an excuse to eat it first thing in the morning? I actually drank most of it during the first taste test before letting it’s photo be taken. I had to stop myself from gulping it all down in order to take the photo seen below with only enough left to fill a small glass. That just means you really need to make this!

In other news, today is Brent and my 2-year anniversary! We are going to Flight for dinner and I’m super stoked. It sounds like a lot of fun! I am having a dilemma already trying to decide between all the dessert options though.

Ingredients:

1/2 banana

1/4 cup low-fat vanilla yogurt

4 Tbsp dry Pillsbury Funfetti cake mix (plain white or yellow would work as well)

1/2 scoop whey protein, vanilla flavored (optional)

3/4 cup milk

Sprinkles, for garnish

Directions:

  1. Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
  2. Top with sprinkles and enjoy!!

Source: The Spiffy Cookie original

Orange Strawberry Banana Smoothie

I realize this is my third smoothie posted on here, but I just love them so much! I didn’t bother to de-membrane the orange, a) because it’s more of a pain than it was worth this morning, and b) I didn’t mind it being a bit pulpy. The recipe below is pretty much the same as others I have posted I just changed up the fruit a bit.

Ingredients:

1 medium orange, peeled

4 strawberries, hulled

1/2 banana

1/4 cup low-fat vanilla yogurt

1/2 scoop whey protein, vanilla flavored (optional)

3/4 cup milk

Directions:

  1. Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
  2. Enjoy!!

Source: The Spiffy Cookie original

Black Cherry Vanilla Almond Smoothie

This is one of my favorite smoothies. The black cherries are perfectly sweet and the almond matches up so well. Sometimes I pump up the almond a bit and use almond milk instead of regular milk. It almost tastes like dessert!

I loved these crazy straws growing up. I was so excited to find one! Although not the widest to allow for smoothie passage, it’s still fun to look at.

Ingredients:

1 cup frozen pitted black cherries

1/2 banana

1/4 cup low-fat vanilla yogurt

1 Tbsp sliced almonds

3/4 cup milk or almond milk

Directions:

  1. Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
  2. Enjoy!!

Source: Adapted from SELF Challenge 2010 Month 1

Berry Medley Smoothie

Single serving sized rocket blender sets are so versatile. Sauces, dressings, breading, and purées are only the beginning. One of my favorite features is the instant gratification smoothie. Just add whatever ingredients you want and you have yourself a delicious breakfast (or anytime) smoothie. You can even drink right out of the blending cup, and carry it on the go with a lid.

Today I decided to get fancy and pour my smoothie into a glass, complete with bendy straw. All that is missing is a little umbrella!

Ingredients:

1 cup frozen mixed berries (I use a blueberry/blackberry/raspberry combo)

1/2 banana

1/4 cup low-fat vanilla yogurt

1/2 scoop whey protein, vanilla flavored (optional)

3/4 cup milk

Directions:

  1. Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
  2. Enjoy!!

Source: The Spiffy Cookie original

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