Rock-your-world Grilled Cheese

This sandwich will change the way you look at grilled cheeses forever. Now I know this sandwich can be notorious for the sky-high calorie count thanks to the usual over zealous amounts of butter and cheese. Hop on my bandwagon and that won't be the case. You're really only looking at about 300 calories for the whole sandwich. Not too bad, huh? How is it possible? Well for started I use mozzarella cheese. Did you know mozzarella has the least amount of calories per ounce of all the standard cheeses? Also, one of my grilled cheese secrets has always been to substitute italian dressing for the butter. It cuts calories and adds a great extra blend of flavors.
Curious yet? Well prepare to be amazed:

(Just for the record, this recipe only makes one sandwich because I often just makerth

Ingredients:
2 slices of whole wheat bread
1/4 cup part-skim shredded mozzarella cheese
1/2 Roma tomato, sliced into about 1/4 inch slices
1/2 Tbsp. pesto
1 Tbsp. Italian dressing
Garlic salt and fresh ground pepper to taste

Directions:
1. Arrange the cheese on one of the bread slices. Microwave for about 25 seconds to kick-start the melting process (this let's you cook the grilled cheese on the skillet faster without burning the bread). While heating the first slice, spread pesto on the other slice.
2. Place tomato slices on top of melted cheese and sprinkle with garlic salt and ground pepper. Then place the pestoed (not really a word) bread slice on top.
3. Heat Italian dressing in skillet on medium heat. Once it starts to sizzle place your sandwich in the skillet. Turn immediately to ensure both sides get the Italian dressing on them.
4. Heat on each side until golden brown. Serve immediately.

Cinnamon Sugar Almonds

Looking for a friendly little offering to give your neighbors or parents' teachers for the holidays? These tasty little munchies are the perfect gift! Quick, delicious, easy, makes a large batch, and budget-friendly! My only complaint is the sticky pan left when you're done.

Ingredients:
3 cups of almonds
1 cup sugar
1/2 Tbsp. cinnamon
1/4 cup water

Directions:
1. Combine sugar, cinnamon and water in large skillet. Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture. Keep stirring until the sugar crystallizes.
2. Remove the pan from heat and scoop the almonds onto wax or parchment paper. Let the cinnamon almonds cool before serving. These can be made a few days ahead.

Quick Banana Dessert

Another Pinterest find. This literally takes less than 5 minutes to make. So easy. So good. And I can even pretend I'm being healthy because the main ingredients are banana and yogurt! If you wanted an extra pick-me-up in the morning, you could easily get away with having this for breakfast. I mean really, most cereals have more sugar in them than this does. Totally justifiable.

Ingredients:
3 ripe bananas
2-3 Tbsp. brown sugar
1 pinch of cinnamon
1 Tbsp. butter
Greek yogurt

Directions:
1. Slice the bananas.
2. Melt the butter in a non-stick pan, add the bananas, sugar and cinnamon and saute for a few minutes until slightly caramelized.
3. Serve over yogurt while hot.

Source: Andie's Veggies

Roasted Green Beans

I got this recipe from a magazine that my cousin. Dana, handed down to me. The magazine is full of great recipes, including this gem. We recently made this as a side and I loved it. I'm normally not a huge fan of green beans but thanks to this recipe I am now converted.

Ingredients:

1 1/4 lb. green beans, trimmed (5 cups)

1/2 cup chopped walnuts

1 1/2 Tbs. finely chopped fresh rosemary

1 Tbs. olive oil

Directions:

1. Preheat oven to 475 degrees.

2. Toss all ingredients in bowl; season with salt and pepper (don't forget this step - I forgot the first time I made them and felt the difference). Spread on rimmed baking sheet. Roast 15-17 minutes, or until beans are tender and browned in spots, stirring occasionally. 

Makes 6  2/3-cup servings.

Source: Vegetarian Times

Per serving:

110 calories; 3g protein; 9g total fat (<1g saturated fat); 7g carbohydrates; 0gm cholesterol; 5mg sodium; 3g fiber; 3g sugars

Nutritional Information:

Caramel Stuffed Apple Cider Cookies

My goodness. I saw these cookies on Pinterest and had to make them immediately. They were absolutely incredible. Talk about the warmth of winter in a cookie. I'm telling you, this creation is unlike anything you have ever eaten. You must eat most of them fresh out of the oven because he gooey caramel can't be beat. They're still good later but just a bit tough because the caramel has hardened.

Ingredients:
1 cup softened butter
1 cup granulated sugar
1/2 tsp. salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink Mix-not sugar free- all 10 packets
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
3 cups all purpose flour
1 14 oz. bag Kraft Caramels

Directions:
1. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
2. With your mixer cream together butter, sugar, salt and all 10 packets of apple cider powder until light and fluffy.
3. Beat in eggs one at a time. Add vanilla and mix well.
4. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
5. Refrigerate for about an hour.
6. While waiting, preheat oven to 350 degrees and line cookie sheets with parchment paper.
7. When you are ready to bake, unwrap your caramels.
8. Scoop out tablespoon-sized cookie dough balls. Flatten the dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
9. Bake 12-14 minutes or until very lightly browned around the edges. Once the cookies are done, slide the parchment off the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm carefully twist off (or slide with spatula) of the parchment paper and allow to finish cooling upside down (on parchment paper or rack).
10. Store uneaten cookies in airtight container (if there are any left!).

Source: Scrambled Henfruit

Lentil soup

Looking for a nice, hearty soup that fills you up without making you feel like you gained 10 pounds? Look no further because this soup is so satisfying. Serve it with a thick bread and you'll feel warm and fuzzy from your head to your toes.

Ingredients:
2 Tbsp. olive oil
1 onion, chopped
4 carrots, diced
3 celery stalks, diced
1 tsp. minced garlic
2 tsp. oregano
2 tsp. basil
2 bay leaves
Salt and pepper to taste
1 can diced tomatoes
2 cups of dry lentils
8 cups of broth (I use vegetable)

Directions:
1. Sauté vegetables in oil until translucent.
2. Add spices and cook for 2 more minutes.
3. Add lentils, tomatoes and broth. Cook until lentils are tender- about 1 hour.

Blackberry Cobbler

Ingredients:
1/2 cup white sugar
2 Tbsp. cornstarch
6 cups fresh blackberries
1/4 cup melted butter

2 1/2 cups all purpose flour
1 1/2 cups white sugar
1 Tbsp. baking powder
1 tsp. salt
2 cups milk
1 Tbsp. vanilla extract
1/4 cup melted butter

Directions:
1. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Whisk 1/2 cup sugar with cornstarch in small bowl; set aside.
2. Place the blackberries in a mixing bowl and drizzle with 1/4 cup melted butter. Sprinkle with the cornstarch mixture and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl whisk together the flour, sugar, baking powder and salt until evenly blended. Stir in the milk, vanilla extract, and butter until combined but slightly lumpy. Pour batter over the berries.
3. Bake until the berries are tender and the batter is golden brown; about 1 hour.

Source: AllRecipes.com