Sugar and Spice Saturday 6/12/10

This recipe was sent to me courtesy of SparkPeople.com (a great site!). Don't be fooled by the title! This "banana split" has no ice cream and it's completely healthy. It's also a creative way to get your kids to eat more fruit! I'm always on the lookout for kid-friendly recipes that I can use when I have kids. Here it is:

Watermelon Blueberry Banana Split

Ingredients:
* 2 large bananas
* 8 "scoops" watermelon and/or cantaloupe
* 1 cup blueberries (or raspberries or strawberries)
* 1/2 cup low fat vanilla yogurt
* 1/4 cup granola

Directions:
1. Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish.

2. To make watermelon "scoops" use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon "scoop" at each end of the dish.

3. Fill the center space with berries.

4. Stir yogurt until smooth, spoon over the watermelon "scoops".

5. Sprinkle with granola.

Serves 4.

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Sugar and Spice Saturday 5/8/10

Here is my recipe for this week:

Chocolate Cinnamon Bread Pudding
(from Sparkpeople.com)

INGREDIENTS

* 5 slices whole-wheat or white bread, torn into small pieces

* 2 large eggs

* 12 ounces evaporated skim milk

* 3/4 cup packed light brown sugar

* 1/4 cup coco powder

* 2 teaspoons vanilla

* 1/2 teaspoons ground cinnamon

* 2 tablespoons semi-sweet chocolate chips

* 3 cups nonfat vanilla frozen yogurt


DIRECTIONS
Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.

Makes 6 servings.

Sugar and Spice Saturday 4/17/10

My buddy Kat over at Kat's Confessions had a great idea to exchange recipes every Saturday! This works out great for me, because I usually do my grocery shopping on Sundays.

Here is my recipe for this week. I actually found this in a Vons circular ad, and my husband loves it.

Cheesy Stuffed Meatballs & Spaghetti

Ingredients:

- 1 lb. ground beef (I don't eat beef, so I used turkey)
- 1/2 cup Italian style bread crumbs
- 1 egg
- 2 oz. mozzarella cheese, cut into 12 (1/2-in.) cubes
- 1 jar pasta sauce
- 8 oz spaghetti, cooked and drained

Directions:

1. Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Press 1 cheese cube into each meatball, enclosing completely.
2. Bring pasta sauce to boil in a 3-qt. saucepan over medium-high heat. Gently stir in uncooked meatballs.
3. Reduce heat to low and simmer covered, stirring occasionally, 20 min. or until meatballs are done. Serve over hot spaghetti.

That's it! So easy, a little messy, and really tasty...Enjoy!