Anna Weicht

The Partner in Crime

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February 28, 2018

I have a confession to make - this is my first attempt at making crepes.  Now, I'm kicking myself that I waited so long to make them!  Surprisingly easy, crepes are whipped up (literally) in a blender.  They cook as fast as flapjacks too.  Needless to say, there will be more crepe-making in my future.  This delightful recipe comes from the April 2014 edition of Cooking Light magazine.  The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale.  The crepe-filling turned out wonderful with the changes!  The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.

Bon Appetit!

Tips:

You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.

You do not have to caramelize the onion.  You can simply cook the onions until they are tender.

The crepes can be made ahead!  Make the crepes, and then stack them between paper towels.  Store in the f...

February 1, 2018

Some of us are still recovering from excess calories during the holidays, so with February upon us and Valentine's Day around the corner, I decided to post this rich dark chocolate smoothie to help satisfy chocolate cravings.  This is both a healthy and delicious alternative to the beginning of February.  This chocolate sweet drink comes from the March 2017 edition of Cooking Light magazine.  It is has no dairy in it.  The addition of dates makes this smoothie extra sweet!

Bon Appetit!

Tips and other Information:

Nutritional Information: Calories 302, Fat 7.2g, Protein 9g, Carb 58g, Fiber 7g, Sugar 37g, Chol 0mg, Iron 3mg, Sodium 200mg, Calc 483mg

The pictures show two drinks.  Please don't be confused by this as this recipe serves 1, but we split the serving into 2 cups for picture purposes.

Click here for a printable version of this recipe.

Total time is 10 minutes.

Ingredients:

  • 3 pitted dates

  • 1 cup unsweetened chocolate almond milk (such as Almond Breeze)

  • 1 cup ice

  • ...

January 9, 2018

If you are looking for a healthier snack choice, these chickpeas will satisfy your cravings for salty snacks such as chips and pretzels.  As a bonus, they supply 5 grams of protein per serving.  The protein makes sure that these chickpeas stick with you so you aren't hungry for longer.  They are more filling than a serving of potato chips.  This recipe comes from Cooking Light magazine.  I love the flavor of these crispy chickpeas.  The fresh parmesan and oregano are a delicious combination!

Bon Appetit!

Tips:

Make sure you dry the chickpeas with paper towels.  The drier the chickpeas the crispier the dish is.  You can even let them sit overnight for optimal results.

Total time is 30 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1 (15 ounce) can unsalted chickpeas

  • 2 tablespoons olive oil

  • 1/2 ounce finely grated Parmesan cheese (about 2 tablespoons)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon grated lemon rind

  • 1/2 tea...

October 10, 2017

These individual bread puddings are delicious and surprisingly easy to make.  I found this wonderful recipe in the April 2014 edition of Cooking Light magazine.  Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish.  These puddings have a bread stuffing feel to them, just with lots of cheese!  You can also make this dish vegetarian (see tips) if desired.  You can serve with a simple green salad to round out this meal.  These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!

Tips:

You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock.  You may also add sliced mushrooms if desired.

You can use low-fat or whole milk.  I used whole milk, and it turned out really great!  If you want to use low-fat, I suggest 1% to 2% low-fat milk.

Total time is 45 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 8 ounce...

September 19, 2017

This wonderful recipe comes from the October 2007 issue of Cooking Light magazine.  It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented.  If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.

The polenta compliments everything in the chicken without stealing the show.  I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want.  This dish as a whole is a lovely meal for friends and family alike.  If you make this chicken dish, I would love to hear the results.

Bon Appetit!

Tips:

You can stuff the chicken breasts up to a day ahead.  You can just put them in the refrigerator, until you're ready to cook them.

To save on time, get the water simmering for the polenta while preparing the chicken.  When the chicken is in the oven, make the polenta.

I recommend adding some roasted fall vegetables to this meal...

August 22, 2017

This is an amazing and versatile salsa!  It's so easy to throw together quickly for a party.  It can be an appetizer or a topping for any sort of grilled meat (I suggest beef or chicken).  You can also adjust how spicy this salsa is by the amount of jalapeño you add.  If you have family members that are not fans of spicy foods and others that desire a kick to their salsa, you can make it mild and then serve it with hot sauce.  This will allow people to have their salsa exactly how they prefer it.  This recipe is great for any summer party or holiday.  As a bonus, it is healthy too!  So grab some avocados and let the party begin.

Bon Appetit!

Tips:

You can substitute canned corn to 2 cups frozen corn, rinsed under cold water to thaw OR 2 cups fresh corn; cooked, cooled and kernels removed from the cob.

Preparation time is 15 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 2 medium sized avocados, cubed

  • 1 (15.5 ounce) can...

July 20, 2017

This is a recipe that I developed, because of an abundance of zucchini from my garden.  My family enjoys this sweet bread for a pick me up snack, and it goes great with a cup of coffee.  I added some mini chocolate chips, and it made this recipe all the better!  This recipe is a wonderful way to use zucchini.  Even if you're not a fan of squash, you will love this sweet bread.

Bon Appetit!

Tips:

You can add up to a 1/2 cup chocolate chips, if desired.

I use a cheese grater to grate the zucchini - skin, and seeds included.  Use the large size grater.

This bread freezes well.  I double bag the zucchini bread with plastic bread bags that I buy from the grocery store.

Preparation time is 20 minutes.  Cook time is 55 minutes, and cool time is 45 minutes.  Total time is 2 hours.

Ingredients:

  • 2 cups unbleached white flour

  • 1 cup whole wheat flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • 3 eggs

  • ...

July 18, 2017

I have had this Summer Squash Soup recipe for many years.  It was just sitting in my file waiting for me to use it!  Now, I wish I hadn't waited so long to use it as it is delicious!  It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup.  The recipe makes the most of fresh summer herbs and garden squash.  Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper.  I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!

Bon Appetit!

Preparation time is 30 minutes.  Cook time is 15 minutes.  Total time is 45 minutes.

Ingredients:

  • 6 cups chicken broth or vegetable broth

  • 3 cups water

  • 2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)

  • 2 cups finely chopped yellow squash

  • 2 cups finely chopped zucchini

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon fresh...

May 16, 2017

I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes.  The pasta is loaded with vegetables and topped with parmesan reggiano cheese.  To make this pasta shine, use the best ingredients.  I often try to get clean, natural, and/or organic ingredients if at all possible.  You may pay more, but I find that there is definitely a difference in taste.  In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.

One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat.  It is light and delicious - a perfect embodiment of spring!  Primavera is the Italian word for 'spring'.  You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp).  Serve this with a crusty artesian bread, and you have a lovely meal!

Bon Appetit!

Tips:

Make sure to read through the instructions before preparing thi...

May 2, 2017

I got this recipe from a magazine, and it has been in my food file for a long while now.  You might ask, 'What magazine?'  I have no idea!  But I am glad that I ran across it a few weeks ago.  If you love fish tacos, you are going to love this recipe.  It is so simple and so yummy!  These two tacos take about 30 minutes to prepare, so you can have them on the table fast.  They are perfect for Cinco de Mayo or for any weeknight meal.  These tacos are delicious, fast and healthy - that is my kind of dinner!  Give these fish tacos a try and let me know what you think.

Bon Appetit!

Tips:

I like to use the fajita size tortillas, but you can use any size you prefer.

For those who do not like cilantro, replace it with parsley.

Ingredients:

  • 1 pound fresh or frozen skinless tilapia fillets (or other white fish)

  • 1/2 cup dairy sour cream

  • 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped

  • 1/8 teaspoon salt

  • 1/2 cup finely choppe...

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