Archive for recipe

recipe – turkey tofu meatballs


Whew! What a week we are having at runhers! We are in full-swing with the Princess Run and Little Dude Dash. Let me say, this is going to be one cool event for the kiddos and families! The festival is going to be so much fun. We really hope to see you out there on April 1! If you would like any information about the event or want to get involved, shoot me an email at staci@runhers.com. You can also jump over to www.princessrun.com!

This week’s recipe is unique. I am getting away from the slow cooker with the warm weather outside. I will still incorporate them in now and again, however, I wanted to try something completely new! Ever heard of Turkey Tofu Meatballs? Yeah, I hadn’t either. I made them Sunday night, and oh my goodness, they were delish! I came across this recipe online, courtesy of House Foods America. The grocery store was out of ground turkey so I used ground chicken breast instead. You could go pork or beef, whatever your preference. Even if you are not a fan of tofu you should give them a try. The texture is awesome!

Turkey Tofu Meatballs
From House Foods America

1 (14 oz) House Foods Premium or Organic Firm tofu, drained
1.25 lb lean ground turkey (93/7)
1 cup crisp rice cereal, crushed finely (I used crackers)
1 TBSP kosher salt (I didn’t use that much)
1/4 tsp black pepper
1 TBSP dried minced onion
1 tsp sage

In a blender, mix all ingredients except turkey. Combine tofu mix with ground turkey and roll into 2″ balls and place on cookie sheet covered in foil. Bake 350 for 30 minutes. Makes 28 balls. Serves 4-6

Serve meatballs with cranberry sauce (1 can whole berry cranberry sauce and 1 cup barbecue sauce, microwave for 3 minutes on high), pesto or your favorite spaghetti sauce.

There are so many ways to enjoy meatballs, from Italian style to Japanese to barbecue. You could also add fresh herbs, such as basil or parsley, or cheese into the meatball mixture. Use this as a base for your favorite flavors. The leftovers will make a great sandwich for lunch the next day. I know they sound weird, but give them a try! Then let me know what you think.

Live. Life. Beautifully.

Staci Patton
Staci@runhers.com

Slow cooker tuesday – caribbean sweet potato and bean stew


Whew! What a week! I was determined to get in a run two Sunday’s ago. So determined that I made myself sick! I woke up and went to the gym. It was 8:30 am. The gym doesn’t open until 11 am on Sunday’s. From there, I went to the training studio I do boot camp at (I have a key). Both treadmills were already being used. At this point I have 3 choices: go to another gym and try to get a day pass, skip the run altogether, or run outside in the 22 degree cold. I chose to do 5 miles in the freezing cold. It was exhilarating! And then I woke up sick on Tuesday. A Z-Pack of antibiotics and a bottle of prescription couch medicine later and now I’m back!

So, this week’s recipe was supposed to be last week’s recipe when I was down and out. I made this last week, and it was very tasty and super easy! I love sweet potatoes. I also love different flavor and spice combinations. This one has both.

Caribbean Sweet Potato and Bean Stew
From Crock-Pot It’s Slow Cooker Time

2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1-15 oz can black beans, rinsed and drained
1-14 oz can vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup slivered almonds, toasted

Combine sweet potatoes, beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in Crock-Pot slow cooker. Cover; cook on LOW 5-6 hours or until vegetables are tender. Adjust seasonings. Serve with almonds.

I didn’t use any almonds in mine. I’m sure they add a nice crunch. This would be great served with a grilled chicken breast too! If you give it a try, tell me about it!

Send any recipe recommendations to staci@runhers.com. I’d love to hear from you!

Live. Life. Beautifully.

Staci Patton

slow cooker tuesday – vanilla-cinnamon cocoa

Happy Slow Cooker Tuesday to you!  I was unsure about the kind of recipe I wanted to post for this week, so I decided to take some inspiration from today’s expected weather here at the OKC headquarters.  We have been enjoying lovely warm weather in Oklahoma this last week. Today we are expecting some rain! I love all things warm in the cool, gloomy months of winter. As I was flipping through the recipes in my favorite slow cooker book I came across a Vanilla-Cinnamon Cocoa that just sounded delicious. I don’t usually think of beverages when I think of a slow cooker, but I love the idea of it!

Vanilla-Cinnamon Cocoa
The Best of Prevention Slow Cooker Recipes
1/2 cup sugar (I use raw sugar)
1/2 cup unsweetened cocoa powder
2 cups boiling water
3 1/2 cups nonfat dry milk
6 cups water
1 tsp vanilla extract
1 tsp ground cinnamon
Combine sugar and cocoa in a 4-qt or larger slow cooker. Add boiling water. Stir well to dissolve. Add dry milk, water, vanilla extract and cinnamon. Stir well to dissolve. Cover and cook on low for 4 hours. Beat cocoa with a whisk to make frothy. Ladle into mugs and garnish with cinnamon stick, if desired.

Servings: 12
Per serving: 170 cal, 13 g protein, 29 g carb, 1 g fiber, 1 g fat, 0 g sat fat, 5 mg chol, 190 mg sodium

My mouth is watering as I type this! This could easily be made into a coffee beverage as well. Just add a shot of espresso!

I hope you enjoy this cocoa and your Tuesday!
 
Live. Life. Beautifully.
 
Staci Patton

slow cooker tuesday – homemade applesauce


I love trying to find new things to snack on that are healthy and low in fat and calories. I also like to find recipes that are versatile so you can tweak them, and make them your own. Today I am bringing homemade applesauce to the table. Since it is Tuesday, it would not be right if it was not made in the slow cooker!

Cinnamon Applesauce
The Best of Prevention Slow Cooker Recipes
 
7 apples (try McIntosh), peeled, cored, and chopped
2 tsp ground cinnamon
3/4 cup water
1/2 cup brown sugar
 
Place apples in 4-qt or larger slow cooker and sprinkle with cinnamon. Add water. Cover. Cook on low 2 to 4 hours, or until apples become mushy. Stir in brown sugar and mix well.

Servings: 6. Per serving: 143 cal, 0 g pro, 38 g carb, 2 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 8 mg sodium

Play around with different spice combinations. Try some nutmeg and clove, or if you want to get extreme even some cayenne pepper. Different kinds of apples will bring different flavors. Granny Smith apples make a great applesauce too!

I hope you enjoy this healthy, tasty treat!

Live. Life. Beautifully.

Staci Patton

lifestyle & food

Allow me to introduce myself!

My name is Staci Patton. I am Oklahoma born and raised, Edmond to be exact. I am a business owner by passion, hair stylist by trade. I also enjoy athletics and cooking, among other things. I am self-taught in almost everything I have done, with some outside help and support along the way. I love cooking with a slow cooker. I also pride myself in making dishes healthier when I can.

 

My daily goal is to create life balance. If I am not careful, I will immerse myself into work. I love what I do that much. So, I limited my hours, hired a fantastic manager, and now have time to do other things that also contribute to my overall happiness.

 

I grew up in competitive athletics. My mom enrolled me in ballet and tap at age 3.  I continued to dance into high school. I also picked up power tumbling, and at age 8 started racing BMX (bicycle motocross). It got to the point with racing bikes and dancing I had to choose one. Naturally, I chose BMX. I raced until I graduated high school, for a total of 11 years. I had the privilege of racing all over the country and even crossing the ocean a handful of times. I still have a deep love for BMX. I have a BMX family I stay connected with today.

 

Now that I am a working adult, I want to stay healthy and fit. I achieve this by doing a boot camp 3 days a week and running. I finished my first half-marathon in November of 2011 in 02:01:41! I was never a runner as a kid, so this was a huge accomplishment for me.

 

As I mentioned earlier, I love to cook. Fortunately, I love fruits and veggies. Unfortunately, my weakness is desserts. Most of the time a small piece of dark chocolate will take care of that craving.

 

My first recipe post is one of my favorite things to make in the slow cooker. It comes from Best of Prevention Slow Cooker Recipes book. I make minor adjustments to most of the things I cook. For instance, this recipe calls for reduced-fat mayo. Instead, I use non-fat plain Greek yogurt. Making that one change cuts out 40 calories per 1/2 cup serving.

 

Chicken-Currant Salad

Adapted from Best of Prevention Slow Cooker Recipes

 

2 lb. boneless, skinless chicken breasts

1-1 1/2 cups low-sodium chicken broth (or water)

2 Tbsp. currants or raisins

1/4 cup slivered almonds

1 rib celery, finely chopped

4 scallions, minced

Pinch salt

3/4 cup non-fat Greek yogurt (I prefer Chobani brand)

3 Tbsp. fruit chutney (or favorite flavored jelly/jam)

1 1/2 tsp. curry powder

  1. Place chicken in 5-quart or larger slow cooker. Add just enough broth (or water) to cover chicken and then add currants.
  2. Cover. Cook on high 2 1/2-3 hours, or until chicken is cooked through. Strain chicken and currants and let cool in refrigerator 1 hour (I have eliminated this step when I’ve been in a hurry). Cut chicken into small cubes.
  3. Place chicken, currants, almonds, celery, and scallions in a large bowl. Sprinkle with salt. Combine mayo (or yogurt), chutney, and curry powder in another bowl. Stir into chicken mixture. Serve over lettuce leaves, if desired.

This also makes a great sandwich or wrap. I typically eat mine over romaine. One-1/2 cup serving is approximately 161 calories using the Greek yogurt. If you stick with mayo it’s 201 calories per serving.

 

Live. Life. Beautifully.

Staci Patton