Category Archives: pets

Epic breakfast…for dinner

Just for fun, here are just a FEW questions my students have asked in our first 2 classes:

  • How often should you have a bowel movement?
  • Is high-fructose corn syrup really worse than sugar?
  • Is stevia safe?
  • Why does the Atkins diet help people lose weight?
  • How many calories do I need to gain weight?
  • Do carbohydrates make you fat?
  • Why does the government subsidize corn  if the MyPyramid is aiming to reduce high-fructose corn syrup consumption?

Do I have some smart, inquisitive pupils or what? I guess I should now mention that the first 2 chapters we’ve gone over have nothing to do with any of those questions (and those were just a FEW), but the class discussion is priceless. And some of the false information floating around out there is just plain’ol SCARY!

So while teaching is going well, a 6pm start time has caused dinners to be very…rushed. And that is quite the understatement.

Let me preface this next part by saying that I am notoriously late, always. Not a lot, but a little. And when you’re the teacher, that just doesn’t fly. So I’m really trying to be ON TIME…if only to class.

Monday night I shoveled down a bowl of cereal and a banana before jetting off to class. Last night, I made an epic breakfast for dinner that I had to eat in, literally, 2 minutes. Of course, had I not taken the time to photograph this lovely meal, I would’ve had 4 minutes or so, but I had to do this French toast justice. Because I very well know that pretty pictures make you more likely to believe my rave reviews…riiiight?

Lightened Up Crème Brûlée French Toast from Skinny Taste

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional) – I omitted
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon

Directions:

In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes. Top with cinnamon and powdered sugar. Serves 6.

Nutrition Information (per serving): 342 calories; 4.5 g. fat; 84 mg. cholesterol; 378 mg. sodium; 64.6 g. carbohydrate; 1 g. fiber; 12.2 g. protein

Result: YUM-O! When I saw Renee rave about this recipe on her blog, I knew I had to try it. As if the title of the recipe wasn’t tempting enough. I made this in the morning and we had it for supper, but you could just as easily, and more traditionally, make it at night to serve the following morning. Super simple, absolutely delicious!

I want to continue making nutritious meals on Monday and Wednesday nights, but I think 1) I need to utilize the crock pot on these nights (or eat leftovers), and 2) I may need to go lighter on lunch and have a small, early dinner (4:30ish) before class and a snack afterward. I did the later last night — one piece of French toast before class and a fresh strawberry and banana smoothie for afterward. It worked well. 🙂

I am looking forward to a long workout and another healthy, homemade meal tonight. Lily is going to daycare so that after work I can get in a long run not feel guilty about it. Plus, she could use the exercise, too! 😉

Question: What’s your favorite quick and easy meal? Or a meal that can be prepped ahead of time?

P.S. Last chance to enter the LARABAR Giveaway! It ends TONIGHT!

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Filed under Atkins, breakfast, carbohydrates, crock pot, dinner, dog, exercise, fruits and vegetables, Gina's WW Recipes, Giveaway, high-fructose corn syrup, pets, physical activity, recipe, running, snack, teaching, vegetarian

Teacher, teacher!

I am officially a college instructor! I taught my first nutrition course last night and it went really, really, really well! My class only has one open spot and all of the students seem eager to learn and cooperative. Oh, and VERY talkative. I feel like they asked wonderful questions and I can tell they are all fully engaged. Or at least most of them 😉 It should be a busy, fun quarter! I think I will learn just as much about myself and teaching as my students will about nutrition…or at least that’s my hope! Thank you for all of your kind comments and emails of encouragement – muah! I never imagined being so nervous about teaching a subject I am so educated and passionate about, but my anxiety just melted away as the lecture went on and I felt completely comfortable leading the class; with one class behind me, I am feeling much more at ease. And I will feel even more at easy when I have the next 2 chapters read and ready to lecture on for Wednesday’s class 😉

Anyhoodles, I hope you all had a wonderful weekend ringing in 2011. I enjoyed some Prosecco – delicious! It is going to take a long time for me to quit signing the date as 2010, how about you? I think I finally got over signing ’09 by ohhh…September 😉

Mr. Prevention and I had a very relaxing weekend. I stayed in my PJ’s until 5pm on Saturday and 2pm on Sunday. Now THAT is what I call a weekend! While in my PJ’s, I was rather productive, however. The Christmas decorations are down and packed away, I meal planned for the busy week ahead, I made breakfast for the week, I made bread for a new co-worker of Mr. P’s, I developed my course syllabus and class schedule, etc…productive! 😀 And on a less productive note, The Fighter was fabulous — love, love, loved it!

The breakfast I made for the week was probably the highlight of my PJ time. It was so impressive that I made the same recipe for Mr. P to give to his new co-worker who just moved to town. Yep, impressive recipe it was!

Oatmeal Banana Nut Bread adapted from Joy the Baker, as seen on The Healthy Apron

1 1/4 cup all-purpose flour whole wheat pastry flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1 Tbsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
4 medium over-ripe bananas
1 cup uncooked old fashioned oats
1/3 cup chopped walnuts

Directions:

Preheat the oven 350° F and spray 1 loaf pan with cooking spray. Combine all dry ingredients including the oats and cinnamon. Mash bananas in a separate bowl, adding the oil and eggs. Mix thoroughly. Add the wet ingredients into the dry flour mixture; mix until combined (do not over-mix). Fold in chopped walnuts last. Pour into prepared loaf pan and bake 45-50 mins. Allow to cool 5 minutes and then flip out onto a wire rack. Yield: 10 slices.

Nutrition Information (1/10th of loaf): 208 calories; 4.9 g. fat; 22 mg. cholesterol; 179 mg. sodium; 37.6 g. carbohydrate; 3.8 g. fiber; 15.5 g. sugar; 3.3 g. protein

Result: This was deeeelicious! I love the addition of oats for added fiber and the use of LOTS of bananas makes the wet ingredients lighter than lots of oil, butter, milk, eggs, etc. Erin described this bread as one of her favorite recipes in 2009 and that sealed the deal and I had to make it. Very glad I did — you will love this bread, too. I also simplified the directions…by not reading them — oops! The original recipe called for a hand mixer and beating the egg whites to peaks and folding them in to the mixture. I simply mixed the wet ingredients: eggs, bananas, and oil together and combined with the dry ingredients. The bread was not overly dense and so I saw no reason for the added steps and kitchen mess 😉 Sometimes not following directions ends up in disaster, sometimes it’s a time saver! Enjoy!

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And because my readers love Lily and she was so darn cute this weekend…

What dog spends so much time flat on her back creating endless funny photo ops? LILY!

Question: What’s something you want to accomplish in 2011? Health-related or otherwise!

P.S. Don’t forget to enter the LARABAR giveaway I’m hosting! It ends Thursday! There will be TEN lucky winners!!!

Lots of love,

43 Comments

Filed under breakfast, dog, fiber, healthy cooking, movie, pets, recipe, reduced-calorie, teaching, vegetarian

Lily’s Face-Licking Photobook

Do you remember those picture books you’d flip through really fast and it would show movement through slight variations in the picture images? Yeah, here’s Lily licking a pumpkin-covered spoon, and my camera shot photos fast enough that it reminded me of one of those picture books. Girl must love pumpkin has much as her mama! Obviously..

Well, that was fun 🙂

Question: What treat is on/in your favorite spoon/bowl to lick clean? 😉

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Filed under dog, pets

Winter Extremes & Lemon Coconut Snowball Cookies

TGIF!! 😀

Smart cookies! By legal definition, chocolate must contain 35% cocoa solids to be considered chocolate!

I am in this all-or-nothing phase with exercise lately, and it’s not good. After my killer workout on Tuesday, I took Wednesday off…for no good reason. And last night I worked out — 2 mile run + 25 minutes on the elliptical. And to break the cycle, I commit to workout today after work. PROMISE. There, done…no weaseling your way out now, self!

And as Lily and I were walking last night, I realized she is all-or-nothing, too. She is a chick of extremes.

Kissies: Here’s 576 slobbery ones! Or, I’m soooo not in the mood…buzz off, mom.
Weather: 100° and sunny –> sunbathing…9° –> long walk, please!
Vet bills: Always 3 digits, often times 4.
Alertness: Snoring like a grizzly bear, or awake and tearing through the house like a tornado.
Appetite: Down in 1, or on a hunger strike.

Crazy gal. Unfortunately for me, she’s all about the long walks with this frigid winter wonderland. She expects it. I walk in after work, and she meets me at the back door shaking her whole body in excitement. Off we went. Wool coat, scarf, mittens, and boots weren’t enough to keep my feet dry, thighs from getting the early stages of frost bite, and nose from running (thank you, neighbors who shovel!). She loved it, my little snow bunny. I, on the other hand, wanted to cry and crawl into bed with a hot mug of tea the second we walked in the door. Putting on shorts and hopping on the treadmill was literally the last thing I wanted to do...but I did.

After that ordeal, Mr. Prevention walked in the door and informed me he was ordering pizza for dinner. He then asked if I was planning to make something. Thoughtful, huh? The man and his pizza. I was planning Savory Leek Bread Pudding and leftover Spicy Black Bean Soup, but making dinner for 1 is just not worth it. Leftover Spicy Black Bean Soup it was. Mmmm 🙂

So, no savory delicious bread pudding recipe to share, but I’m not done with Christmas cookie recipes yet! 😉

Lemon Coconut Snowball Cookies seen on My Kitchen Adventures, adapted from Two Peas and Their Pod

For Butter Cookie Dough:
2 1/2 cups unbleached all-purpose flour
Zest of one lemon
3/4 cup of granulated sugar, which has been pulsed in the food processor for about 20 seconds
1/4 tsp. salt
16 Tbsp. unsalted butter ( 2 sticks ), cut into 16 1/2 inch pieces at cool room temperature
2 tsp. vanilla extract
2 Tbsp. (1 oz) light cream cheese, at room temperature

For Frosting:
1 Tbsp. (1/2 oz) light cream cheese, at room temperature
approx. 1 Tbsp. fresh squeezed lemon juice
1 1/2 cups confectioners sugar
1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped

Directions:

For the cookies:   Preheat oven to 375° F.  In bowl of stand mixer fitted with paddle beater, mix flour, zest, sugar, and salt on low speed until combined.  With mixer running on low, drop in the butter one piece at a time slowly; and continue to mix until the mixtures looks slightly wet and crumbly. Add vanilla and cream cheese and mix on low until dough just comes together. Bake until lightly browned, about 12 minutes.  Remove to wire rack and allow to cool to room temperature.

For the frosting:  In the same bowl you mixed the cookies in, with the paddle attachment mix the cream cheese and the lemon juice on low until incorporated.  Add in the confectioners sugar and mix on low until a nice thick glaze like frosting appears.

Dip tops of cookies into frosting, or use a knife to spread the top, then dip the cookies into the coconut.  Allow the cookies to sit and allow the frosting to set.  About 20 minutes. Yield: 3 1/2 dozen cookies.

Nutrition Information (per cookie): 107 calories; 5.3 g. fat; 1 mg. cholesterol; 28 mg. sodium; 14.2 g. carbohydrate; 0.2 g. fiber; 8.7 g. sugar; 1 g. protein

Result: These were really good! I don’t know that they scream “Christmas Coookie!” to me, but they’re a great change of pace and a great option for those that don’t (GASP!) like chocolate. The lemon flavor is excellent and the dough is unreal…it’s like silk! Gorgeous dough! Be careful with the cook time, however. The cookies will not look done, but they will quickly burn on the bottom, so beware! You were warned 🙂 Enjoy!

Question: What was one thing on your holiday wish list?

I asked for a lot of kitchen stuff: a dutch oven, a donut pan, a cast iron skillet, pastry brushes, and silicon spatulas. I also asked for an elliptical (which I got! :-D) and books by Chelsea Handler. I was very specific with Santa this year, and that’s a first! 😉 Really, it’s a first!

TGIF,

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Filed under dessert, dinner, dog, exercise, holiday, pets, physical activity, pizza, recipe, running

Chili Contest: Entry 9 + Crab Queso Dip

While the Illini loss was nothing short of TORTUROUS :(…it didn’t phase Lily. This dog is a SUN GODDESS! She will nap in the sun for hours and even when she’s indoors, she plops down where the sun is shining in. She barely moved from 10am to 7pm. LAY-Z!!

But yes, tough losses all around for the Big 10…thank goodness the food was good, at least!

Best Buffalo Chicken Chili from My Bizzy Kitchen

1 Tbsp olive oil
2 pounds boneless, skinless chicken breasts
2 large carrots
3 stalks celery
1 large red pepper
5 cloves of garlic
5 Tbsp of chili powder
2 Tbsp ground cumin
1 Tbsp paprika
1/2 cup Frank’s Hot Moore’s Wing Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain)
salt and pepper to taste

Directions:

Put chicken breasts in food processor to grind up  if you can find ground chicken breast, you can use that too. Heat oil and add chicken and cook about 10 minutes on medium heat until no longer pink.  Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften.

Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.

Nutrition Information: 248 calories; 3.8 g. fat; 44 mg. cholesterol; 1362 mg. sodium; 25.3 g. carbohydrate; 10.8 g. fiber; 28.3 g. protein

Result: I made this recipe of Biz’s back in February, except I followed the directions this time…since I am now the proud owner of a food processor. And I liked the chili better this time! For whatever reason, it wasn’t as spicy (which was fine with me…still had plenty of spice!) and I LOVED the texture — dicing/grinding the meat and vegetables completely changed the chili (as gross as grinding your own meat is — it’s good!). The chili is low in calories and high in fiber like a lot of the chili recipe entries, and similarly, high in sodium. Just no getting around that with the canned goods!!! Mr. Prevention (got his buffalo chicken fix!) and I both loved it, thanks Biz! 😀

Aaaand…

Crab Queso Dip adapted from Homemade by Holman, inspired by Paula Deen

1 Tbsp olive oil
1/2 large or 1 whole small onion, diced
1 red bell pepper, diced
4-6 jalapeno peppers, minced (I used 4 large)
2 cloves garlic, minced
2-8 oz packages 1/3 less fat Neufchatel, cut into 1 oz pieces
1 cup low-fat sour cream
1 cup 2% skim milk
2 cups 2% sharp cheddar cheese, grated/shredded
12 oz lump crab meat
2 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt

Directions:

In a dutch oven or large sauce pan, heat olive oil over medium high heat and add onion, bell pepper, jalapenos and garlic.  Cook 3-4 minutes until slightly softened.  Reduce heat to medium and add cream cheese.  Stir to distribute and melt.  When melted, add sour cream and milk and stir to incorporate.  Mixture should be relatively smooth aside from the vegetables.  Add shredded cheese and stir to melt.  Add crab meat and spices.  Stir until well mixed and simmer an additional 5-10 minutes, until bubbly and hot.

Transfer to a serving bowl and serve with chips or transfer to a crockpot and set on “warm” setting to keep hot. Serves 15 as heavy appetizers.

Nutrition Information (per serving): 176 calories; 12.1 g. fat; 42 mg. cholesterol; 331 mg. sodium; 6.4 g. carbohydrate; 0.8 g. fiber; 12.3 g. protein

Result: As I was stirring this HUGE sauce pan full of cheesy queso I thought to myself, “Wow, Nicole…you’re such a stand-up dietitian!” That thought quickly passed as I tried the queso and my heart skipped a beat. It was really good. Mr. Prevention and I settled in for the Illini game and proceeded to make a substantial, and yet very small, dent in a bowl of this queso dip…the recipe makes a ton! I felt a bit guilty for my indulgence and then (never before!) I decided to calculate the nutrition stats. Like I said, this makes a TON and when the WHOLE recipe clocked in at just over 2,640 calories I was FLOORED! I checked my math, re-checked my math…yep. My best guess is that this appetizer would serve 15 for heavy, heavy appetizers and could easily serve 20 at a party with a large spread. Mmmm! Enjoy!

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My workout for the day was interesting: a 4-mile power walk. My 5’3 frame was HUSTLIN’ at 4.0-4.7 mph. I think it was harder than running!!

Question: What’s one food you’d THINK would be really unhealthy but isn’t all that bad?

Queso loooove,

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Filed under dietitians, dog, fiber, garlic, guilt-free, healthy cooking, hors d'oeuvres, low-carb, pets, recipe, reduced-calorie, self-control, snack, sodium, Uncategorized

iPod, play that workout!

It was 70° and sunny yesterday afternoon when our clinic secretary pulled me into her office to let me know I was over on my hours for the week. I’m salaried, so it’s not like it much mattered, but I appreciated the heads up. I was up and outta there by 2pm! 😀 On my drive home, I decided that I would take advantage of the Indian summer by taking Lily to the dog park and running outside. The treadmill has been seeing far too much action lately.

Not quite feeling the workout, I took Lily to the dog park first. She’s always excited to ride in the car, hanging her head out the back windows. I laugh looking in my side mirrors, watching her chubby cheeks flap in the wind.

We were at a stop light…photographing while driving is undoubtedly more dangerous than make-up application, reading, and whatever other bizarre multi-tasking people accomplish while behind the wheel

So the dog park was fun and done, and that left my run.

I didn’t wanna do it…

Enter: 10 minute rule.

I threw on my Asics and headed for the door, iPod in hand, Garmin on my wrist. If after 10 minutes you want to stop, fine. Weenie. I start my iPod and the first song started playing: I Gotta Feeling, Black Eyed Peas. Run, run…all 4 minutes and 7 seconds of the song. And then I really didn’t want to run any more. Sorry for ya, lazy. 5 minutes and 53 seconds to go!

😦

Next song: Jai Ho from the Slumdog Millionaire soundtrack (). Sweet. Run, run…all 3 minutes and 46 seconds. Not quite to 10 minutes yet. Dang. Next up: Time of Your Life, Green Day. Not motivating…next song. Bad Romance, Lady Gaga. 4 minutes and 46 seconds. Finish this song and then you can stop, Nicole. I mean, weenie. WEENIE!!!!!!

I stopped.

…And then I felt guilty. I was going to give into the 10 minute rule for no reason other than it wasn’t an effortless run. I re-assessed the situation. Okay, self…jog during “fast” songs and walk during “slow” songs. The iPod shuffle will determine your workout, just do it….all 4 miles you had planned.

And so my workout was determined by my iPod’s song shuffle. Note to self: download some Beethoven and Vivaldi ASAP. Nice and sloowwww.

12:09/mile (the pace was ’cause I was standing in my kitchen 🙂 )

Unimpressive, but accomplished. (Barely.)

Luckily for me (and Mr. Prevention), dinner was successful.

Sage Risotto with Fresh Mozzarella and Prosciutto from Cooking Light

2 (14-ounce) cans fat-free, less-sodium chicken broth
1 Tbsp butter
1  cup finely chopped leek
2  garlic cloves, minced
1 1/4 cups Arborio rice
1/4 tsp salt
1/2 cup dry white wine
1 1/2  to 2 Tbsp finely chopped fresh sage
1  cup (4 ounces) finely chopped fresh mozzarella cheese
2 ounces prosciutto, chopped (about 1/3 cup)
1/4 tsp freshly ground black pepper
Sage sprigs (optional)

Directions:

Preheat oven to 350° F. Line a baking sheet with tin foil and spray with non-stick spray. Arrange prosciutto in a single layer and bake for 20-30 minutes or until crispy (some cuts are thicker than others, just be sure it doesn’t burn!)

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons crumbled prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.

Nutrition Information (for 1/4th of recipe, about ~1 1/4 cup): 443 calories; 12.3 g. fat (7 g. saturated, 3 g. polyunsaturated, 1 g. monounsaturated); 43 mg. cholesterol; 863 mg. sodium; 60 g. carbohydrate; 1.4 g. fiber; 18.8 g. protein

Result: Mr. Prevention was a huge fan of this risotto! We agreed, there is nothing “light” tasting about this recipe…the mozzarella melts to perfection creating those long, luscious strings of cheesy yumminess when you plate the risotto. The only change I made was crisping the prosciutto. The portion size is filling and very satisfying. You gotta love feeling like you’re cheating even when you’re on your best behavior 😉

Question: What multi-tasking are you guilty of while driving? And any great motivational tricks to get through the tough workouts?

If you don’t like me on Facebook, wouldja couldja? 😉

TGIF!

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Filed under carbohydrates, Cooking Light, dinner, dog, exercise, fruits and vegetables, garlic, healthy cooking, herbs, pets, physical activity, recipe, running, vegetarian, wine, work

They’re….ALIVEEEE!

EDIT: This is my 500th post!!!!! Time flies when you’re  having fun!!!

 

A quick hair update: It is no longer PURPLE! Thanks for all of your hair disaster advice. After placing that awkward phone call yesterday morning, the salon scheduled me in to get things fixed. Sixty minutes of bleaching later, it was much improved. Not back to normal, but I don’t look like Barney…a small big victory!

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Apparently I’m just full of grocery store stories, because I’ve got another one for ya.

When I was oogling over the king crab legs this weekend, I also found LIVE mussels for $4.99/3 lbs!!! Holy good deal on seafood…sold! The lady at the seafood counter put the mussels in a bad and told me to leave it open so they could breathe. She instructed me to place them on ice in a bowl, in the fridge when I got home and to eat them within 48 hours. Okay, cool.

So then I’m checking out at the grocery store and my mussels didn’t have a price tag. The checker asked the bag boy (a young teenage guy) to run back to the seafood department and get a price. He grabbed the bag, cutting off air flow to the mussels. When he got to the seafood department he was quickly scolded with a, “Open that bag!! Let them BREATHE!!!” Very confused, the teen quickly put 2 and 2 together — the seafood in his hands was ALIVE.

He got the price and returned to the check out line with a disgusted look on his face. “You do know these things are ALIVE, right?” he says to me. I smile, very aware of the living creatures I want to take home, steam, and enjoy 😀 The poor kid turned a faint shade of green and I’m a bit surprised he didn’t throw up right then and there. Hilarious.

His loss. Mussels are amazing! 😀

However, I had never steamed live mussels myself. [Thank goodness they don’t scream like lobsters when you drop them in boiling water. The animal lover in me wouldn’t handle that very well…that much I know.]

Mussels show no signs of life until you tap the slightly opened ones on the counter to see if they close completely. If they close, obviously they’re alive. If they’re open and don’t close with a tap, they’re dead and should not be eaten. Easy enough, and talk about entertaining. ::tap tap tap::

Dead:

 

ALIVE:

Note: 1 out of every 8-10 mussels were dead — not too many.

 

White Wine Steamed Mussels

1 cup white wine
2 Tbsp Smart Balance Light
4 cloves garlic, chopped
2-3 lbs live mussels, or more

Directions:

Discard any opened mussels. Scrub mussels to remove dirt, sand, etc. In a large pot, combine the wine, butter, and garlic. Bring to a boil. Put mussels into pot and cover with a lid. Steam over medium-high heat for 5-7 minutes or until mussels open. Serve immediately.

Nutrition information (approximate): Mussels are ~14 calories/ea.; 0.3 g. fat; 1.9 g. protein

Result: Just as good as in Italy! Maybe even better 😉 I’ll admit to be intimidated by steaming live mussels but this was CAKE! Mr. Prevention was totally impressed and even asked, “Were they hard to make?” Far from…ready in 10 minutes from start to finish! They are a great protein addition to a more intricate side dish. And healthy!

(Random) Question: What’s your favorite animal?

I LOVE penguins! Bulldogs are cute, too…but they’re sure demanding 😉

I’ll share the delicious side dish I served with those stunning mussels tomorrow… 😉

Mussel up,

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Filed under butter, dinner, dog, garlic, grocery store, healthy cooking, Italy, low-carb, Mediterranean diet, pets, protein, recipe, Uncategorized, wine