Lemon Bars

Lemon Bars

As the temperature starts to increase, and we all are looking for that perfect refreshing sweet, I think I have finally found the one.  These lemon bars are light and the perfect snack for any summer day!

 

Sweet and Tangy...

The only problem with these lemon bars is you won't want to stop eating them!

Ingredients:


  For the crust:

• 6 tbsp white whole wheat flour
• 6 tbsp all purpose flour
• 1/3 cup light brown sugar (not packed)
• 3 tbsp cornstarch
• 2 tsp grated lemon zest
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter, cut into bits and chilled
• 1 tbsp fat free Greek yogurt

For the filling:

• 1/2 cup honey
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 2 tbsp white whole wheat flour
• 1/8 teaspoon kosher salt
• 1 tsp grated lemon zest
• 5 tbsp fresh lemon juice
• 1 tbsp powdered sugar, for dusting on top

Directions:

Preheat the oven to 350° F.

Prepare an 8-inch square pan by lightly spraying the inside of the pan with baking spray before lining it with 2 long sheets of aluminum foil folded to fit inside and placed perpendicular to each other in the pan.  This is so you can get the bars out after they are cooked, so don't skip this step.

Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares.  Spray the inside of the foil lined pan with baking spray.

For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.  Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer.

Bake until evenly browned about 20-22 minutes.  Cool the crust on a metal rack for at least 15 - 20 minutes.  Reduce the oven temperature to 325°F.

Prepare the filling by whisking together the eggs, honey, lemon zest, flour and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust.  Bake until filling is set, about 22 minutes.  Cool completely before lifting the bars out of the pan with the foil.  Cut into 9 squares and dust with confectioners sugar. 

Makes 9 bars.
Can be made a day ahead.

Strawberry Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal

It's strawberry season again...and if you love strawberries, like me, then this is a breakfast must!

Ingredients:


For the fruit filling:

• 2 1/2 cups strawberries, hulled and quartered

• 3/4 cup rhubarb, cut into 1/2-inch pieces

• 1 medium ripe banana, sliced thin

• 1 tbsp cornstarch

• 1/3 cup honey

For the Oats:

• 1 cup uncooked quick oats

• 1/3 cup slivered almonds

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• pinch of salt

• 1 tbsp honey

• 3/4 cup fat free milk

• 1 large egg

• 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.




Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.


In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  

In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  

Sprinkle the remaining almonds over the the top.


Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Spring Stir Fried Chicken

Spring Stir Fried Chicken

Ingredients:

For the sauce: 

• 1 tbsp low sodium soy sauce 
• 1 tbsp fresh lime juice
• 2 tbsp water
• 1 tsp cornstarch

For the Stir Fry:

• 1 lb skinless, boneless chicken breast, sliced thin
• salt, to taste
• 1 tbsp rice bran oil, or canola
• 2 tsp fresh garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup sugar snap peas
• 1 cup carrots, sliced diagonally
• scallions for garnish

Directions:

Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.

Photo courtesy of:  skinnytaste.com

Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Addthe sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cookanother 30 seconds to one minute. Serve immediately and top with fresh scallions.

Photo courtesy of: skinnytaste.com

Spaghetti Squash Lo Mein

Spaghetti Squash Lo Mein

Who doesn't love Chinese food?  Check out this change on classic Chinese:

Ingredients:

1 medium-sized spaghetti squash

1 bag of stir fry veggies

1/2 yellow onion, chopped

6 tbsp egg whites (or two whole eggs)

4 tbsp teriyaki sauce

1 tbsp rice vinegar

1/2 tbsp soy sauce

(Makes enough for approximately 3-4 meal-sized portions or 5-6 side dish portions)

 

Directions:

1. Cut spaghetti squash in half and remove all the seeds (if you can’t cut the squash because it’s too hard, you can bake it whole and remove the seeds after; I just think it’s easier to remove the seeds first so you don’t lose any of the spaghetti).

 

2. Bake the squash, face down, at 375 F, for 40-50 minutes. If you haven’t cooked spaghetti squash before, you’ll know it’s done because it’ll be easy to tear apart the spaghetti pieces.

 

3. Cook the stir fry veggies and sauté the onions (I used I Can’t Believe It’s Not Butter spray to sauté, but you can also use olive oil, coconut oil, etc). Let the veggies sit until the squash is done.

 

4. Once the squash is done, mix it in the pan with the veggies, adding in the teriyaki sauce, rice vinegar, and soy sauce.

5. Pour in the egg, quickly stirring so that it doesn’t bunch together.

 

 

6. Add any extras you may want (maybe some scallions, chicken, shrimp, or extra veggies).

 

Enjoy!!

Pesto Pizza

Pesto Pizza

Ingredients:

• 1 Rolls of Refrigerated Pizza Dough
• ¾ Cup of Grated Parmesan Cheese
• 1 Cup of Fresh Basil Leaves
• Salt
• Pepper
• 4 Tablespoons of Olive Oil
• 4 ounces of mozzarella cheese
• 1 Tomato
• ¼ teaspoon of red pepper flakes
• 1 Cup of Broccoli florets – FULLY cooked

Directions:

1. Preheat oven to 450 degrees.
2. In a food processor – combine ⅓ cup of parmensan cheese, pinch of salt, pinch of pepper, red pepper flakes, olive oil, ⅔ cup of basil, and broccoli – process until smooth.
3. Spread pesto on the pizza.
4. Sprinkle mozzarella cheese and the rest of the parmesan cheese on the pizza.
5. Place tomato slices on the pizza.
6. Bake for 14 minutes.
7. Garnish with the rest of the basil leave.
8. Enjoy!