Cinnamon Coffee Cake

Now that my husband is back home safe and sound, we've actually been spending a lot of time in the kitchen baking and making things I've had on my "to-make" list for months. Things like homemade salsa, green chile stew, hummus, collard greens, eggnog, and coffee cake, to be more precise. Posting may be heavy for the next week or so, but it's only because I'm really enjoying all the things I'm making and need to share them.

I'm starting off with this coffee cake, because it's the kind of recipe that's perfect to make and then keep around the house all week long—if you can keep your temptation to eat the entire thing at bay, of course. I've had it for breakfast, for snacks, and for dessert, and it tastes better with each bite. The ingredient list and directions may seem a little long, but it was really easy to make —I don't make things unless they're easy. Plus, check out the ingredients, because I bet you already have everything on hand!

Cinnamon Coffee Cake 

adapted from Cooking Light and King Arthur Flour

(6 WW points+ for 1/12 slice)

Ingredients:

• 3/4 cup old-fashioned rolled oats, divided
• Cooking spray
• 4.5  ounces all-purpose flour (about 1 cup)
• 1  ounce whole-wheat flour (about 1/4 cup)
• 1  teaspoon baking powder
• 1/2  teaspoon baking soda
• 1/4  teaspoon salt
• 1/2  cup granulated sugar
• 1/2  cup packed brown sugar, divided
• 1/3  cup butter/margarine, softened (used Brummel and Brown)
• 2 large eggs
• 1  teaspoon vanilla extract
• 1  (8-ounce) carton light sour cream

For Filling:

• 1/2 cup brown sugar, light or dark
• 1 tablespoons ground cinnamon 
• 1/2 teaspoon unsweetened cocoa powder (optional, used strictly for color, not flavor; leave it out if you like)

For topping:

• 2  tablespoons finely chopped walnuts, toasted
• 1/2  teaspoon ground cinnamon
• 1  tablespoon chilled butter, cut into small pieces (used Brummel and Brown)

Directions
1. Preheat oven to 350°.

2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.

3. Coat a 9-inch springform pan with cooking spray; set aside.

4. Reserve 1/4 cup oats; set aside. Place remaining oats in food processor or blender; process 4 seconds or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine processed oats, flourr, baking powder, baking soda, and salt; stir with a whisk.

5. Make filling by mixing together the brown sugar, cinnamon, and cocoa powder (if used). Set aside.

6. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with hand mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.)

7. Spoon half the batter into prepared pan; spread evenly. Sprinkle filling evenly atop the batter. Spread remaining batter atop filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl.

8. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter/margarine with a pastry blender or 2 knives until well blended. Sprinkle over batter evenly with nut mixture.

9. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Taco Soup

If you're looking for a quick, delicious, and healthy meal then look no further. This is one of my favorite go-to meals and it's perfect for cold nights or days when you really don't want to bother with dinner. Not to mention, it's extremely flavorful and filling. Its consistency is more like a chili, but it really doesn't matter—just enjoy it!

A few things: the recipe below is basically a starting point. I've interchanged the ingredients with whatever I have on hand, like black beans, pinto beans, ground turkey, etc. Also, it freezes really well.

Taco Soup

makes around 8 servings (around 7 WW points+)

adapted from All Recipes 

Ingredients:

• 1 pound ground beef (we use extra lean beef)
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water (I fill up the empty cans of beans with water to get anything left in there)
• 2 (14.5 ounce) cans peeled and diced tomatoes (if you like things spicy, get tomatoes labeled "zesty," "chili," or with jalapenos mixed in)
• 1/4 to 1/2 cup nacho jalapenos, finely chopped
• 1 (1.25 ounce) package taco seasoning mix (we use the "hot" variety) OR make your own!
• Shredded cheese (optional)
• Green onion (optional)
• Tortilla (optional)
• Sour cream (optional)

Directions

In a medium skillet, cook onions, ground beef, and taco seasoning until browned over medium heat. Drain, and set aside.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, and jalapenos in a slow cooker. Mix to blend; cook on low for 8 hours. Top individual servings with cheese, green onions and/or sour cream; serve with tortilla or bread. Enjoy.

Hearty Lasagna

If you're a fan of pasta, meat, tomatoes, lots of cheese, and a perfect blending of flavors, then you need to make this lasagna asap. True to its name, it's extremely filling and so flavorful you'll want to have seconds. I suggest making it in advance—in the morning/afternoon if you want it for dinner—because it only tastes better over time. But don't worry, if you eat it just after the 10-minute cooling mark, it will still taste great.

Hearty Lasagna

 (adapted) from Cooking Light

makes 12 servings (~6 WW points)

Ingredients

• 12  lasagna noodles
• 3/4  pound  ground round
• Vegetable cooking spray
• 1 chopped onion
• 5  garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 8 ounces fresh mushroom, chopped or sliced
• 1/4  cup chopped fresh parsley (or basil), divided
• 1  (28-ounce) can whole tomatoes, drained, and chopped
• 1  (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
• 1  (8-ounce) can tomato sauce
• 1  (6-ounce) can tomato paste
• 2  teaspoons  dried oregano
• 1  teaspoon  dried basil
• 1/4  teaspoon  pepper
• 2  cups  nonfat cottage cheese
• 1/2  cup  (1 ounce) finely grated fresh Parmesan cheese
• 1  (15-ounce) container nonfat ricotta cheese
• 1/2 teaspoon red pepper flakes
• 1  egg white, lightly beaten
• 2  cups  (8 ounces) shredded Italian provolone cheese
• Fresh oregano sprigs (optional)

 

Preparation

Pre-heat oven to 350°. Cook lasagna noodles for half the amount of time called for. Meanwhile, cook meat and 1/4 teaspoon red pepper flakes in a large saucepan over medium heat until browned, stirring to crumble; drain; set aside. Wipe pan with paper towel. Coat pan with cooking spray; add onion, garlic, and mushrooms; sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley (or basil) and next 7 ingredients; bring to a boil. Cover, reduce heat; simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley (or basil), cottage cheese, and next 4 ingredients in a bowl; stir well; set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone. Repeat layers, ending with noodles; spread remaining tomato mixture over noodles.

Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.

Zuppa Toscana

The weather in Georgia has been on the warm side lately, but this morning was so chilly I think I really heard autumn knocking on our door, telling us fall had finally arrived. And so I bring you a tasty, cold-weather meal!

A couple months ago my husband and I ate at Olive Garden. He ordered a delicious pasta meal and I choose their soup and salad combo. The second I tasted their Zuppa Tuscana I knew I wanted more, so I told him right then and there that I was going to learn how to make it at home.

I scoured the web for a good recipe and found one that looked almost identical to Olive Garden's version, I tweaked it to make it a little healthier. Not only does this taste better than the restaurant's version (my husband even said so!), but it freezes well. (Note: when you unfreeze it or even take it out of the fridge then next day, the half and half and water separate a little—don't worry! Just nuke it in the microwave for a couple minutes and then mix it all together; it'll be fine, I promise.)

 {Olive Garden's} Zuppa Tuscana

makes around 8 servings (~4 WW points)

adapted from Tuscan Recipes

Ingredients: 
1 pound ground Italian turkey sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
5 minced garlic cloves
10 cups water
5 cubes of chicken bouillon
1 cup fat-free half and half
1 pound sliced Russet potatoes
2 cups of chopped kale*, stems removed 

Directions:
Sauté Italian turkey sausage and crushed red pepper in large pot. Drain excess fat; refrigerate while you prepare other ingredients. In same pan, sauté bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until onions are soft. Add chicken bouillon and water to pot; heat until it starts to boil. Add sliced potatoes; cook until soft—about 30 minutes. Add fat-free half and half; cook until thoroughly heated. Stir in sausage and kale; heat thoroughly. 
   
Enjoy :)