The bootcamp I attend has a summer camp for kids. Its 3 1-week sessions. The teenaged counselors are paid peanuts to come help with the camp, which provides lots of scholarships for the campers. They make no money, and even lose money every year, but they do it for the kids.
The director is one of my trainers and he asked for volunteers to cook for the kids each Monday and Tuesday. They are staying at the home of the head bootcamp trainer and her mother, and have presumably been eating cold cuts or PB&J for the rest of the week, as I know the head trainer does not cook.
I volunteered for 2 Mondays and a Sunday. Last Monday, I made Baked Ziti, inspired by a recipe by Knottie Rosie109, green salad, and these lovely Lemon Cupcakes decorated with lemon Jelly Bellies.
This week, I decided to make French Dip Sandwiches, Sweet Potato French Fries, chocolate Cake Mix Cookies with white chocolate chips, and Lemon Meltaways.
I have an issue with actually cooking the 2 rump roasts, as I have a small crock pot and can only cook one roast at a time. I guess I'll cook one this afternoon and one overnight and just combine and heat them before I bring them to the kids. I'm also afraid that they will have non-toasted bread and non-melted cheese, but I'm sure they will still be grateful.
Now off to cut up 14 lbs of sweet potatoes. Wish me luck!!
Sunday, July 25, 2010
Lemon Meltaway Cookies
Repost from this recipe on Allrecipes.com. Reportedly yields 30 cookies, but I guess I made them small because I got about 45
3/4 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
3 drops yellow food coloring (optional)
1- In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice.
6- For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies.
3/4 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
3 drops yellow food coloring (optional)
1- In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice.
2- Combine the flour and cornstarch; gradually add to the creamed mixture.
3-Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
4-Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets.
5-Bake at 350 degrees F for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
6- For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies.
Cake Mix Cookies
I don't know about you, but random cake mixes are a pantry staple in my house. If you are in a bind for cookies (surprise! there's a bakesale at school tomorrow, mom), Cake Mix cookies are a life saver.Makes about 2 dozen, depending on how big you make them and how much batter you eat.
1 boxed cake mix (whatever flavor you want or have on hand)
1 stick of butter, softened but not melted
2 eggs, beaten
1 cup of chips (chocolate, white chocolate, peppermint, butterscotch, etc) or nuts
Preheat oven to 350.
Mix all the ingredients in a bowl until moistened thoroughly. Portion by spoonful on a ungreased cookie sheet.
Bake for 10 minutes and then allow to cook for at least 5 minutes on the pan before attempting to remove them to a cooling rack. They will be very soft and will fall apart if they are too hot. If it makes you feel better, you can cool them completely on the cookie sheet.
1 boxed cake mix (whatever flavor you want or have on hand)
1 stick of butter, softened but not melted
2 eggs, beaten
1 cup of chips (chocolate, white chocolate, peppermint, butterscotch, etc) or nuts
Preheat oven to 350.
Mix all the ingredients in a bowl until moistened thoroughly. Portion by spoonful on a ungreased cookie sheet.
Bake for 10 minutes and then allow to cook for at least 5 minutes on the pan before attempting to remove them to a cooling rack. They will be very soft and will fall apart if they are too hot. If it makes you feel better, you can cool them completely on the cookie sheet.
Easy Crock Pot French Dip Sandwiches
Adapted from AllRecipes.com user lonwolf32
Reportedly yields 9 servings:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 clove garlic, minced or pressed
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) bottle of Guiness
9 slices of provolone
9 French rolls
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, garlic, onion soup and beer. Cook on Low setting for 7 hours.
Remove the meat from the slow cooker, slice diagonally, and place back in the sauce. Leave this in the slow cooker up to 1 additional hour on low.
Preheat oven to 350 degrees F (175 degrees C), Split French rolls, and top with cheese. Bake 10 minutes, or until heated through and cheese is melted. Place beef in roll and use au jus for dipping.
Reportedly yields 9 servings:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 clove garlic, minced or pressed
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) bottle of Guiness
9 slices of provolone
9 French rolls
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, garlic, onion soup and beer. Cook on Low setting for 7 hours.
Remove the meat from the slow cooker, slice diagonally, and place back in the sauce. Leave this in the slow cooker up to 1 additional hour on low.
Preheat oven to 350 degrees F (175 degrees C), Split French rolls, and top with cheese. Bake 10 minutes, or until heated through and cheese is melted. Place beef in roll and use au jus for dipping.
Baked Ziti
This recipe was inspired by a recipe from Knottie Rosie109. I initially tripled it to feed 20 people (with leftovers). This one makes 8 generous servings.
1 lb whole wheat penne pasta (or ziti)
24 oz container of fat free ricotta cheese
8oz shredded mozzarella cheese
1 large jar Prego spaghetti sauce
1 lb extra lean ground beef
1 clove garlic, diced or pressed
1/3 cup grated Parmesan cheese
1 egg
1- Preheat oven to 400.
2- Brown the ground beef with the garlic and drain. Cook the pasta in boiling, well salted water until al-dente (approx 8 minutes). Drain and rinse the pasta under cold water.
3- Beat the egg in a large bowl. Add in the ricotta, salt, 3/4 the mozzarella and 1/2 the spaghetti sauce.
4- Add the hamburger and pasta and mix well.
5- Place the whole mixture in a greased lasagna or 9x13 pan. Top with remaining spaghetti sauce and mozzarella, and the entire amount of Parmesan.
6- At this point, you can either refrigerate for cooking the next day, or bake for 30 minutes, or until bubbly and brown. If you refrigerate, increase the cooking time by 15 minutes to account for the initial temperature difference. Allow to rest 10 minutes before cutting.
1 lb whole wheat penne pasta (or ziti)
24 oz container of fat free ricotta cheese
8oz shredded mozzarella cheese
1 large jar Prego spaghetti sauce
1 lb extra lean ground beef
1 clove garlic, diced or pressed
1/3 cup grated Parmesan cheese
1 egg
1- Preheat oven to 400.
2- Brown the ground beef with the garlic and drain. Cook the pasta in boiling, well salted water until al-dente (approx 8 minutes). Drain and rinse the pasta under cold water.
3- Beat the egg in a large bowl. Add in the ricotta, salt, 3/4 the mozzarella and 1/2 the spaghetti sauce.
4- Add the hamburger and pasta and mix well.
5- Place the whole mixture in a greased lasagna or 9x13 pan. Top with remaining spaghetti sauce and mozzarella, and the entire amount of Parmesan.
6- At this point, you can either refrigerate for cooking the next day, or bake for 30 minutes, or until bubbly and brown. If you refrigerate, increase the cooking time by 15 minutes to account for the initial temperature difference. Allow to rest 10 minutes before cutting.
Sunday, July 18, 2010
Cupcakes that love you back!
I love sweets. It is an addiction, for sure. I have always loved candies and cakes, but alas, they do not love me back. In the past year, I have discovered the secret to low fat baking, and NO, it is not applesauce.
Applesauce contains too much water and really doesn't give the creaminess or tenderness you get baking with oil and butter. I can always tell when something was made with applesauce.
My secret weapon: Fat Free Greek Yogurt!
It can be subbed in most baking recipes for oil (1:1) and egg yolks (1 tbsp per yolk). It adds calcium and protein and totally replaces the fat in the oil and egg yolks. It is amazing, and the texture is fluffy and moist.
I used this secret when I made 300+ cakeballs for Christmas, and it was on point. I didn't feel so guilty tasting my handiwork when I was done, although I should have stopped at just 1 : /
I am making cupcakes for some hungry teenagers tomorrow night, so this is my recipe:
1 Duncan Hines Lemon Cake Mix
1 c water
1/2 c + 3 tbsp Fat Free Greek Yogurt
3 large egg whites
I always mix the wet ingredients together with the mixer first, to add some volume to the egg whites. Then I add the cake mix and just mix and bake according to the box directions.
When frosted generously with Betty Crocker Fluffy White Frosting from the dry mix, each cupcake is only 120 calories, 1.5g fat, 24g carbs, 10.3g sugars, and 2.3g protein.
We'll see how the kids like them tomorrow!
Applesauce contains too much water and really doesn't give the creaminess or tenderness you get baking with oil and butter. I can always tell when something was made with applesauce.
My secret weapon: Fat Free Greek Yogurt!
It can be subbed in most baking recipes for oil (1:1) and egg yolks (1 tbsp per yolk). It adds calcium and protein and totally replaces the fat in the oil and egg yolks. It is amazing, and the texture is fluffy and moist.
I used this secret when I made 300+ cakeballs for Christmas, and it was on point. I didn't feel so guilty tasting my handiwork when I was done, although I should have stopped at just 1 : /
I am making cupcakes for some hungry teenagers tomorrow night, so this is my recipe:
1 Duncan Hines Lemon Cake Mix
1 c water
1/2 c + 3 tbsp Fat Free Greek Yogurt
3 large egg whites
I always mix the wet ingredients together with the mixer first, to add some volume to the egg whites. Then I add the cake mix and just mix and bake according to the box directions.
When frosted generously with Betty Crocker Fluffy White Frosting from the dry mix, each cupcake is only 120 calories, 1.5g fat, 24g carbs, 10.3g sugars, and 2.3g protein.
We'll see how the kids like them tomorrow!
Friday, July 16, 2010
Smoothie Throwdown
Last night I was challenged to a Smoothie Throwdown by one of my bootcamp trainers. I am assuming he was joking, because no one can beat this one as a post workout meal.
Super Duper Strawberry Smoothie:
1 cup HEB Mootopia Milk (Skim)
3 heaping tbsp MLO Super High Protein Powder
2 tbsp Alive Whole Food Energizer Liquid Vitamin
2/3 cup frozen blueberries (unsweetened, I freeze my own to be sure)
6 medium strawberries, frozen (also unsweetened, frozen by me)
1 tsp granulated stevia (natural sweetener, no calories)
Whiz it all up in the Ninja, and enjoy. I don't know any premixed smoothie on the market that can beat this one: no added sugar, no artificial sweeteners, a bazillion vitamins and minerals.. and it tastes good! Look at the nutrition on this bad boy:
Calories 295.2
Total Fat 1.3 g
Cholesterol 5.0 mg
Sodium 401.5 mg
Potassium 284.7 mg
Total Carbohydrate 28.6 g
Dietary Fiber 4.2 g
Sugars 23.7 g
Protein 39.1 g
Vitamin A 247.3 %
Vitamin B-12 3,368.0 %
Vitamin B-6 2,538.9 %
Vitamin C 1,790.7 %
Vitamin D 125.0 %
Vitamin E 707.3 %
Calcium 86.6 %
Copper 139.7 %
Folate 119.7 %
Iron 57.4 %
Magnesium 43.0 %
Manganese 273.9 %
Niacin 662.5 %
Pantothenic Acid 1,288.3 %
Phosphorus 32.4 %
Riboflavin 1,511.6 %
Selenium 131.5 %
Thiamin 1,706.0 %
Zinc 136.3 %
So bring your blender, Brandon.. its on!
Super Duper Strawberry Smoothie:
1 cup HEB Mootopia Milk (Skim)
3 heaping tbsp MLO Super High Protein Powder
2 tbsp Alive Whole Food Energizer Liquid Vitamin
2/3 cup frozen blueberries (unsweetened, I freeze my own to be sure)
6 medium strawberries, frozen (also unsweetened, frozen by me)
1 tsp granulated stevia (natural sweetener, no calories)
Whiz it all up in the Ninja, and enjoy. I don't know any premixed smoothie on the market that can beat this one: no added sugar, no artificial sweeteners, a bazillion vitamins and minerals.. and it tastes good! Look at the nutrition on this bad boy:
Calories 295.2
Total Fat 1.3 g
Cholesterol 5.0 mg
Sodium 401.5 mg
Potassium 284.7 mg
Total Carbohydrate 28.6 g
Dietary Fiber 4.2 g
Sugars 23.7 g
Protein 39.1 g
Vitamin A 247.3 %
Vitamin B-12 3,368.0 %
Vitamin B-6 2,538.9 %
Vitamin C 1,790.7 %
Vitamin D 125.0 %
Vitamin E 707.3 %
Calcium 86.6 %
Copper 139.7 %
Folate 119.7 %
Iron 57.4 %
Magnesium 43.0 %
Manganese 273.9 %
Niacin 662.5 %
Pantothenic Acid 1,288.3 %
Phosphorus 32.4 %
Riboflavin 1,511.6 %
Selenium 131.5 %
Thiamin 1,706.0 %
Zinc 136.3 %
So bring your blender, Brandon.. its on!
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