1.30.2012

Hummus, low-fat apple spice muffins, & mint cookie cookies

I made the most delicious homemade hummus on Friday.  It was divine.  But due to a moody toddler who destroyed my kitchen, we didn't get a picture.  Oh well - it was still pretty good.

Quick hummus
1 can of garbanzo beans with half the water drained
2 tbs tahini
Juice of 2 small lemons/1 big lemon
Clove of garlic
Handful of fresh parsley (optional)
2 tbs extra virgin olive oil

Blend all ingredients except olive oil in food processor or blender.

Spoon onto a large plate or into a bowl and pour two tablespoons of extra virgin olive oil on top. Cracked black pepper, extra parsley, or pomegranate arils are traditional garnish - we just used black pepper.

You can dip carrot and bell pepper sticks into hummus, or pita bread, or use as a spread in sandwiches, or anything.

However, I did take the weekend as an opportunity to finish my "Faceless" challenges for AllRecipes AllStars.  I made Mint Cookie Cookies which were good, but unfortunately met their untimely demise when Donovan knocked them to the ground (yes, I had an interesting weekend...) and some Low-Fat Apple Spice muffins for a quick breakfast grab in the mornings.


These were good, but tough.  I tried not to over-mix the batter, but I guess I did unintentionally?  A quick trip to the microwave seems to fix it a bit, though.


I actually didn't have plain nonfat yogurt, so I used light sour cream instead.  I also used brown sugar in place of raw sugar.  Raw sugar is seriously expensive.

The mint cookie cookies were also good, and I managed to get this picture of a survivor cookie:



Looks gross, tasted good.  I didn't think the pecans added anything, though.

I was able to get a great meal plan for the week, though...



Meal Planning Monday

Monday: My parents are in town and buying us pizza!
Tuesday: Cincinnati chili and spinach salad with grated carrots and homemade balsamic dressing
http://whatscookingamerica.net/Beef/CincinnatiChili.htm
Wednesday: Vegetarian Asian stir fry served over brown rice
Thursday: Tilapia tacos with homemade guacamole and chips
http://www.skinnytaste.com/2009/01/guacamole-4-pts.html
Friday: Turkey/venison burgers and baked sweet potato fries
http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-fries-recipe/index.html
Saturday: Country turnip greens cornbread, and apricot Dijon pork chops
http://budgetbytes.blogspot.com/2011/06/apricot-dijon-pork-chops-700-recipe-175.html
http://www.tasteofhome.com/Recipes/Country-Turnip-Greens

On Sunday, I'm having a Superbowl party and I'm very excited about it!  More to come later...

3 comments:

  1. How do you make your tilapia tacos?!

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  2. We thaw about four medium or five small frozen tilapia fillets, season them with cumin, cayenne pepper, chili powder, and lime juice, cook with about a tbs of olive oil in a nonstick skillet over medium-high heat (about 5-6 minutes) and then break up the fillets into bite size chunks. We eat it in low-cal whole wheat tortillas with cilantro, fresh tomato, and guacamole. :)

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  3. That sounds delicious, thanks for sharing!

    ReplyDelete