Chick Lit Plus by Samantha March

Latest Youtube Videos

Taste and Savor Cookbook by Nancy Waldeck
Chick Lit Review

Taste and Savor Cookbook by Nancy Waldeck

Chef Nancy Waldeck offered to send me Taste and Savor, her cookbook that features fabulous healthy recipes along with wine pairings to complement the meals. If you follow my blog, you probably already know that I am no master in the kitchen- I need all the help I can get! So I have been so fortunate that people are now sending me their cookbooks. Taste and Savor is one of the most unique cookbooks that I have looked through. The recipes are healthy, and more importantly- it doesn’t take a chef to re-create them. As a beginning wino, I loved the idea that Nancy told which wines would work for certain dishes, and gave a background on different wines. Not only did I find some great recipes, but I also learned a lot from reading the pages. I think the cover is beautiful, and the cookbook is light and easy to carry around if you would want to take it to the grocery store with you. Or it looks beautiful in the kitchen, waiting to be used. Another great idea in Taste and Savor is the bonus Get Creative ideas. I would definitely recommend this cookbook to everyone, whether you are a beginner in the kitchen or more advanced.
[Rating: 4]

February 26, 2011
Leave a comment
Healthy Recipe: Shrimp Cesar Salad
Chick Lit Plus

Healthy Recipe: Shrimp Cesar Salad

Over this past weekend, I stepped outside of my food comfort zone and tried… shrimp. And it was actually pretty decent. I am one picky eater, and have never been a fan of any sort of seafood, but I thought I’d give this just one try. The texture threw me off slightly, but overall I enjoyed it. I think to begin with I’d have to eat shrimp with something (my dish for example had rice in with the shrimp) and Fitnessmag.com have posted a yummy Shrimp Cesar Salad. I enjoy Cesar salad’s and by throwing some shrimp along with it, gives the salad an extra boost- and a healthy boost at that. Read below for the ingredients and directions:
Ingredients
Nonstick cooking spray
4 slices whole-grain bread
1 tablespoon canola oil
1 pound raw shrimp, shelled and cleaned, tails removed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
4 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
4 tablespoons finely grated Parmesan
1/4 teaspoon garlic powder
8 cups torn romaine lettuce
1/2 cup thinly sliced red onion
4 tablespoons shaved Parmesan

Directions
1. Preheat the broiler. Mist a shallow baking sheet with cooking spray. Brush the bread lightly on both sides with the canola oil; cut into 3/4-inch cubes. Place in a single layer on the sheet and broil until lightly browned, about 1 minute per side. Transfer croutons to a plate and let cool.
2. Toss the shrimp with salt and black pepper and place in a single layer on the same baking sheet. Broil 2 minutes per side or until just cooked through.
3. In a bowl, whisk together the lemon juice, mayonnaise, Worcestershire, grated Parmesan, garlic powder, and 2 tablespoons water.
4. Toss the lettuce, onion, and croutons in a bowl; drizzle dressing over the top and toss to combine. Spoon shrimp on top; garnish with shaved Parmesan.

Makes: 4 servings
Prep time: 7 minutes
Cook time: 6 minutes
Nutrition facts per serving: 327 calories, 32g protein, 26g carbohydrate, 12g fat (2.4g saturated), 5g fiber

Source: Marge Perry/Fitness Magazine

June 15, 2010
Leave a comment
Healthy Recipe: Chicken BLT Salad with Buttermilk Dressing
Chick Lit Plus

Healthy Recipe: Chicken BLT Salad with Buttermilk Dressing

April’s edition of Fitness Magazine had a ‘Dinner in 20’ section, which is perfect for me! Between a full time job and running this blog, along with a busy social life and trying to keep up on my workouts and favorite TV shows, I don’t have much time (or patience) to cook a lot. So short, simple meals are the best for me. The one recipe that really caught my eye was Chicken BLT Salad with Buttermilk Dressing. A light, easy meal that is healthy at the same time, and it only takes 10 minutes to prep and 10 minutes to cook. Keep reading for the ingredients and the recipe that will serve 4.
Ingredients:
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
¼ teaspoon Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
2 cups roughly torn rotisserie chicken, skin removed

Directions:
1. Cook the bacon in a skillet over medium-low heat, turning occasionally until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel lined plate to drain. Crumble into large pieces.
2. Heat a grill pan over medium-high heat. Lightly brush the ciabetta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inhc cubes.
3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar and black pepper. Add the lettuce, tomatoes, chicken and croutons and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Fitness Magazine reports this recipe has 295 calories, 28 g protein, 20 g carbohydrates, 11 g fat (2.8 g saturated) and 3 g fiber.

May 19, 2010
Leave a comment
Guest Blog: Healthy Mediterranean Diet Recipes
Chick Lit Plus

Guest Blog: Healthy Mediterranean Diet Recipes

Here’s a Quick Way to Cook Healthy Mediterranean Diet Recipes

Chops Peppers

Photo: http://www.mediterraneanrecipes.org/Chops_Peppers.jpg

Ingredients

Pepper — 4 pieces
Ham — 150 grams
Breadcrumbs
Flour — 4 tablespoons
Eggs — 2 pieces

This recipe can satisfy 4 people and can be prepared in 50 minutes. Chops and Peppers is very inexpensive, easy to prepare, and allows you to use leftover foods in your refrigerator. You will have a savory meal with little fat and calories in less than an hour.

Preparation

Clean the peppers and make large slices along the sides then roast them. Let cool the stuff the peppers with sliced cheese and ham. Make sure the stuffed peppers are properly closed. Beat the eggs in a separate bowl. Soak the peppers in the beaten eggs and roll them in breadcrumbs. Fry and serve.

Nutritional Value:

Food Gr Kcal Fat Carb Pro Fib Water
Green peppers 500 100 0.85 23.2 4.3 8.5 469.45
Ham 150 267 13.53 0 33.93 0 96.81
Bread crumbs 100 395 5.3 71.98 13.35 4.5 6.51
Wheat flour or 40 144.4 0.66 29.01 4.79 0.96 5.34
Hen eggs – whole 40 57.2 3.98 0.31 5.03 0 30.34
Total 830 963.6 24.32 124.5 61.4 13.96 608.45
A head (4) 207.5 240.9 6.08 31.13 15.35 3.49 152.11
Per 100 grams 100 116.1 2.93 15 7.4 1.68 73.31

Penne with Ricotta

Photo: http://www.mediterraneanrecipes.org/penne_ricotta.jpg

Ingredients

Penne — 100 grams
Cheese — 40 grams
Grated parmesan — 20 grams
Salt
Pepper

This recipe can be prepared within 25 minutes and good for one serving only. Penne with Ricotta is a tasty energy meal and excellent for your personal enjoyment. Ricotta is a dairy product. It is very rich in protein and derived from different types of milk.

Preparation

Mix water with salt then boil in a saucepan. Follow the directions on the package for cooking the Penne. Drain the water but leave at least 2 to 3 tablespoons of water. Add cottage cheese in the pan then season the mixture with salt and pepper. Before serving, make sure to sprinkle parmesan cheese on top.

Nutritional Value:

Food Gr Kcal Fat Carb Pro Fib Water
Semolina pasta 100 371 1.51 74.67 13.04 3.2 9.9
Ricotta 40 55.2 3.16 2.06 4.56 0 29.76
Grated Parmesan cheese 20 86.2 5.72 0.81 7.69 0 4.17
Salt 2 0 0 0 0 0 0
Pepper 2 5.1 0.07 1.3 0.22 0.53 0.21
Total 164 517.5 10.46 78.84 25.51 3.73 44.04
A head (1) 164 517.5 10.46 78.84 25.51 3.73 44.04
Per 100 grams 100 315.55 6.38 48.07 15.55 2.27 26.85

About the Cooker – Felicia R. Mcclinton writes for the blog mediterranean vegetarian recipes , her personal hobby blog she uses to help people learn how to make Mediterranean recipes to eat healthy to prevent diseases.

April 26, 2010
3 Comments
Healthy Recipe: Chelsea Handler’s Favorite Turkey Meat Loaf
Chick Lit Plus

Healthy Recipe: Chelsea Handler’s Favorite Turkey Meat Loaf

Chelsea Handler is one of my favorite late night comedians, and the way she talks about her food and drinks would make one think she doesn’t care how many calories she consumes in a day. But actually, Chelsea is very conscious of her diet, thanks in large part to her nutritionist and her brother, Roy, who is a professional chef. The comedienne shared one of her favorite recipes with Shape magazine, turkey meat loaf. Keep reading for the full recipe:

Serves: 16
Prep Time: 30
Cook Time: 1 hour, 40 minutes
Ingredients:
• Cooking spray
• 1 7″ loaf (about 4 1/2 ounces) stale crusty bread
• 2 cups lowfat milk
• 5 pounds ground turkey breast
• 3 cloves sliced garlic
• 1/2 cup grated Parmesan cheese
• 1 cup plus 1/2 cup ketchup
• 1/2 cup Dijon mustard, divided
• 1/2 cup diced onion
• 1/4 cup chopped flat-leaf parsley
• Salt and pepper to taste

Directions:
Spray a baking sheet with cooking spray and preheat oven to 400° F. Tear bread into small chunks and place in a large mixing bowl. Add the milk and make sure bread is immersed. Let sit 30 minutes, mixing the bread and milk every 10 minutes, until the bread is thoroughly moistened. Add all of the ingredients except 1/4 cup mustard and 1/2 cup ketchup. Mix well and season with salt and pepper.
Form into 2 equal size cylindrical loaves and put on a prepared baking sheet. Mix the remaining mustard and ketchup and spread evenly over the loaves. Bake for an hour or until juices run clear. (The loaves should be firm to the touch.) Remove from oven and let rest for 10 minutes before slicing.

April 6, 2010
1 Comment
Yummy Recipe: Chocolate Cheesecake
Chick Lit Plus

Yummy Recipe: Chocolate Cheesecake

Who says you have to feel guilty for having some dessert? I will always have a sweet tooth, so even though I am trying to eat better, I just can’t cut out the chocolate! I found a fabulous recipe in the March edition of Fitness Magazine (page 150), and it is a much healthier version of my favorite pie, which is French Silk. This recipe is for Chocolate Cheesecake, and the ingredients and recipe can be found below. So have your cake and eat it too!
Makes 14 Servings
½ cup crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
¾ cup fat-free milk
2 8-ounce packages reduced-fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
8 ounces fat-free sour cream
1/3 cup sugar
2 teaspoons vanilla
4 ounces bittersweet chocolate, melted and cooled
Chocolate curls

1. In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch spring form pan. Chill while preparing the filling.
2. In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes.
3. In a large bowl, beat the cream cheese with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half.
4. Spread half of the chocolate mixture on the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife.
5. Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set.
6. Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate swirls.

March 26, 2010
Leave a comment
Healthy Recipe: Egg White Muffin Melt
Chick Lit Plus

Healthy Recipe: Egg White Muffin Melt

I woke up early this morning to try to fit in a hearty breakfast, something other than my usual bowl of Fruit Loops. So I woke up, strolled in my kitchen, and stared at my fridge. Then in my cupboards. Then back in the fridge in case I missed something the first time. But no, there was nothing in my kitchen that was going to turn itself into a yummy, healthy morning meal. Bummed, I settled by making myself some toast on whole wheat bread. Mmmm.
Luckily, I found some recipes that seem simple enough for me to complete, and still healthy and fulfilling to keep me going until lunch. One of my favorites is an Egg-White Muffin Melt. Even sounds simple, doesn’t it? The ingredients are easy and the time to cook it wouldn’t take long in the mornings. Check it out courtesy of Fitness Magazine online:
Ingredients
3 egg whites
Whole-grain English muffin
1/2 cup spinach
1 slice reduced-fat cheddar cheese
1 slice tomato
Make It
Scramble 3 egg whites. Cover half of a whole-grain English muffin with 1/2 cup spinach and the other half with 1 slice reduced-fat cheddar cheese; toast until cheese is melted. Add egg and 1 slice tomato.

March 9, 2010
Leave a comment
Healthy Recipe: Grilled Chicken & Rice Salad
Chick Lit Plus

Healthy Recipe: Grilled Chicken & Rice Salad

I have recently started taking baby steps into the cooking world. I don’t cook- I just don’t. I don’t enjoy it: from the grocery shopping, the time it takes to prepare foods, and especially the clean-up. But I came to a realization that I cannot live off of Ramon noodles and turkey sandwiches forever. (Sigh.) So I started with easy meals, like spaghetti and other simple pastas. Then the realization hit that I also cannot live off pasta- it was quickly becoming monotonous- not to mention full of carbs. So what to do? Luckily, this little thing call the internet is full of healthy and simple recipes, so I have decided to take full advantage. I signed up to get daily recipes from Fitness Magazine, and while I won’t try all of them (I’m extremely picky and quite plain when it comes to food) there are good suggestions and tweaks that I can make to my regular meals that will help slash calories but still taste great.

One healthy recipe that I am trying out this week is the Grilled Chicken and Rice Salad. Check out the ingredients and recipe below:

Ingredients

1 recipe Thyme Vinaigrette
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)
Directions

Prepare Thyme Vinaigrette. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.

Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.

If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.

Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well.

And check out FitnessMagazine.com for more healthy recipes!

January 26, 2010
1 Comment